22/11/2015

0:00:02 > 0:00:04Good morning. A whole host of fantastic foodie offerings awaits,

0:00:04 > 0:00:06from some of the best chefs around.

0:00:06 > 0:00:08This is Saturday Kitchen Best Bites.

0:00:29 > 0:00:30Welcome to the show.

0:00:30 > 0:00:34The next 90 minutes is jam-packed with fine food, top chefs

0:00:34 > 0:00:37and sprinklings of much-loved celebrities.

0:00:37 > 0:00:39So, put your feet up and get comfy.

0:00:39 > 0:00:40Coming up on today's show...

0:00:40 > 0:00:45Tristan Welch serves a sensational salt marsh lamb with sea herbs.

0:00:45 > 0:00:48Michael Caines gives us a taste of the sea with his spectacular

0:00:48 > 0:00:51pan-roast monkfish and mussel masterpiece.

0:00:51 > 0:00:53The monkfish is flavoured with curry powder,

0:00:53 > 0:00:57and the mussels are cooked in a tarragon and mustard sauce.

0:00:57 > 0:01:00Jason Atherton shows us how to cook onglet of beef,

0:01:00 > 0:01:04which he serves with spiced pumpkin jam and confit potatoes.

0:01:04 > 0:01:06The potatoes are cooked in a beef fat

0:01:06 > 0:01:09and the dish is served with a wonderful wild mushroom sauce.

0:01:09 > 0:01:12And Michelle Ryan faces her Food Heaven or Food Hell.

0:01:12 > 0:01:13Would she get her Food Heaven?

0:01:13 > 0:01:16A white chocolate bourbon and raspberry cheesecake.

0:01:16 > 0:01:18Or would she get her dreaded Food Hell?

0:01:18 > 0:01:21Singapore chilli crab with egg fried rice.

0:01:21 > 0:01:24But first, Richard Corrigan warmed things up by bringing some

0:01:24 > 0:01:28Spanish sunshine to the plate with his dish of stuffed baby squid

0:01:28 > 0:01:31with chorizo and feta.

0:01:31 > 0:01:33It's taken me two years to get you on the show.

0:01:33 > 0:01:34I've finally got you on the show.

0:01:34 > 0:01:36What are you cooking?

0:01:36 > 0:01:40- Stuffed squid with some organic feta and chorizo.- Yes.

0:01:40 > 0:01:41It's a nice Spanish feel.

0:01:41 > 0:01:43There's a whole Spanish movement going on right now,

0:01:43 > 0:01:46but, believe it or not, we've known of these ingredients,

0:01:46 > 0:01:47over the last 20 years. I've been cooking them.

0:01:47 > 0:01:49When Brindisa opened up in London,

0:01:49 > 0:01:52we were probably the first restaurant to buy her stuff in.

0:01:52 > 0:01:55Manchego selection, DePrado olive oils, all of the sausage.

0:01:55 > 0:01:58This was one of the first restaurants you became head chef at?

0:01:58 > 0:01:59Yeah, Stephen Bull's, Blandford Street.

0:01:59 > 0:02:01Minimalist design. Anyway....

0:02:01 > 0:02:05- What I'm going to do, I'm just going to take a pan.- Yeah.- Take some...

0:02:05 > 0:02:08I always say... By the way, this is an old mother's trick.

0:02:08 > 0:02:11Every time we made fresh sausages, we always blanched them off

0:02:11 > 0:02:13- and kept them in the outhouse, cos they always lasted longer.- Right.

0:02:13 > 0:02:16- But also, it gets rid of the excess fat...- OK.

0:02:16 > 0:02:18..from the sausages. So, they go on there. So, we cook them up there.

0:02:18 > 0:02:21You bring them to boil, and cook them for how long?

0:02:21 > 0:02:23Just around ten minutes, no longer. Just leave them in the hot water.

0:02:23 > 0:02:26- We've got some over here, which I'll show you.- We have.

0:02:26 > 0:02:29- Which have cooled down. You can see the amount of fat.- So, it gets rid of all the fat from them.

0:02:29 > 0:02:33Just sat on top, there's quite a lot of that on there. There you go. Left to one side.

0:02:33 > 0:02:35James, what you can do is just take the bottom.

0:02:35 > 0:02:38- Take them up and cut them into nice little pieces.- Blanch the...

0:02:38 > 0:02:40And give them a nice blanch in the salted water.

0:02:40 > 0:02:44So, this is the squid. Just take the tentacle off.

0:02:44 > 0:02:47Now, amazing career for you as a chef. Where did it all start for you?

0:02:47 > 0:02:50I think it all started really on the farm, just watching my mother.

0:02:50 > 0:02:51I was no more than this high,

0:02:51 > 0:02:54- watching my mother just kneading bread.- Yeah.

0:02:54 > 0:02:57And then I went off on my travels at 17 to Amsterdam, Rotterdam.

0:02:57 > 0:02:59Worked in a lot of Michelin-starred restaurants.

0:02:59 > 0:03:02Came back to London on the eve of the Great Storm,

0:03:02 > 0:03:05- which I think next Friday is the anniversary.- Right.

0:03:05 > 0:03:06The Great Storm in '87.

0:03:08 > 0:03:12And just worked in Knightsbridge, Meridien Oak Room,

0:03:12 > 0:03:14went to work for Stephen Bull down in Blandford street,

0:03:14 > 0:03:17a very smart architect restaurant.

0:03:17 > 0:03:18Very modern food.

0:03:18 > 0:03:19North African, Spanish.

0:03:19 > 0:03:22And we were doing that then, 20 years ago.

0:03:22 > 0:03:24You know, Times Restaurant Of The Year...

0:03:24 > 0:03:26Got a bit browned off with it all.

0:03:26 > 0:03:30But I mentioned Bentley's in particular, cos that fascinates me.

0:03:30 > 0:03:32- Cos you worked there. - Yeah, 20 years ago, I worked there.

0:03:32 > 0:03:35It was owned by Boddingtons of Manchester at the time.

0:03:35 > 0:03:37And then you had the opportunity to buy it recently?

0:03:37 > 0:03:39Three and a half years ago.

0:03:39 > 0:03:41I got a phone call from someone saying it was up for sale.

0:03:41 > 0:03:45Basically, we looked at it and I thought, "Oh, my God. This is a big challenge."

0:03:45 > 0:03:48But, having worked there before, I just felt we could...

0:03:48 > 0:03:51You know, a real return to glory thing. You know what I mean?

0:03:51 > 0:03:52But what is it about it?

0:03:52 > 0:03:55Cos it's one of those restaurants that's kind of hidden away.

0:03:55 > 0:03:58- I suppose, a bit like Langham's, in a way.- Yeah.- But it's...

0:03:58 > 0:03:59It's there since 1916.

0:03:59 > 0:04:01- Yeah.- It's, it's...

0:04:01 > 0:04:02It's incredible.

0:04:02 > 0:04:04I mean, the glorious customers of past,

0:04:04 > 0:04:08Charlie Chaplin, Alfred Hitchcock. I mean, the Churchill family!

0:04:08 > 0:04:09It's quite extraordinary.

0:04:09 > 0:04:11And to just get your hands on it, and not to wreck it...

0:04:11 > 0:04:14It's not about the chefs you've got, it's about great food,

0:04:14 > 0:04:17great, simple seafood, in a really buzzing environment.

0:04:17 > 0:04:18You know, it's a tavern.

0:04:18 > 0:04:22A London oyster tavern with Great British oysters on the menu.

0:04:22 > 0:04:23I mean, you mentioned oysters,

0:04:23 > 0:04:26I believe you're one of the biggest buyers of oysters?

0:04:26 > 0:04:28There's no question about it.

0:04:28 > 0:04:30We do.

0:04:30 > 0:04:33I mean, I think when Mark... Before Mark opened...

0:04:33 > 0:04:36In the book, Mark, there's a lovely story about when you opened Scott's.

0:04:36 > 0:04:38- Did you buy one? - Yeah, this is my book!

0:04:38 > 0:04:39I'm reading it now.

0:04:39 > 0:04:41THEY LAUGH

0:04:42 > 0:04:46There's a lovely story about when Mark was opening Scott's.

0:04:46 > 0:04:49Basically, I bought up all the number two oysters in Colchester

0:04:49 > 0:04:51so he couldn't get his hands on them.

0:04:51 > 0:04:52THEY LAUGH

0:04:52 > 0:04:54But, I mean, how did you do a week?

0:04:54 > 0:04:56- Up to 10,000.- 10,000 oysters? - Yeah, 10,000.

0:04:56 > 0:04:58And they're not opened by chefs,

0:04:58 > 0:04:59they're opened by the oyster bar men.

0:04:59 > 0:05:01That's what makes them very special.

0:05:01 > 0:05:03But it's a great place, cos you can go there and have sort of a...

0:05:03 > 0:05:06It's what I call grazing. You can have upstairs, formal dining.

0:05:06 > 0:05:08Go in there and have a soup. It's literally...

0:05:08 > 0:05:11You can have a soup upstairs as well. You know what, this is just...

0:05:11 > 0:05:12Nice cheese, by the way.

0:05:12 > 0:05:15- This is feta cheese.- This is the feta cheese, organic feta cheese.

0:05:15 > 0:05:17There's enough there, I don't need any more.

0:05:17 > 0:05:20- Then, the sausages, we bring them over.- Bring them over, there you go.

0:05:20 > 0:05:24- If anybody's into oysters, they're bang in season at the moment. - Oh, yeah. The native oysters.

0:05:24 > 0:05:28- First of October to December, perfect, perfect, perfect.- OK.

0:05:28 > 0:05:31- Now, the old chorizo.- James, would you get me a piping bag, would you?

0:05:31 > 0:05:33I can get you a piping bag, yeah. OK.

0:05:33 > 0:05:36What I need to do, I'm just going to open the chorizo.

0:05:36 > 0:05:38Just to...

0:05:38 > 0:05:40- Just break up... Break it all up. - Yeah.

0:05:40 > 0:05:44And you know what, it's a really good idea getting rid of the excess fat.

0:05:44 > 0:05:45It's just, you know, it's great.

0:05:45 > 0:05:48There's so much flavour in chorizo, as well, isn't there?

0:05:48 > 0:05:50You have the flavour, just without the...

0:05:51 > 0:05:54So, I mentioned both restaurants, because you've got Bentley's and...

0:05:54 > 0:05:56- Lindsay House. - Lindsay House, as well.

0:05:56 > 0:05:59Lindsay House comes to an end next September and the lease is up.

0:05:59 > 0:06:03So, basically, in conjunction with that, we're opening Corrigan's, opens in Mayfair in November.

0:06:03 > 0:06:06- So, you're having two in central London?- Yeah, it will be.

0:06:06 > 0:06:07It'll be near the, the...

0:06:07 > 0:06:10Bentley's is informal. Delicious.

0:06:10 > 0:06:12Corrigan's would be a little bit more, you know...

0:06:12 > 0:06:14- A little bit more formal? - Yeah, yeah.- OK, there we go.

0:06:14 > 0:06:16Good, get this in here.

0:06:16 > 0:06:19- So, this is, literally, just the chorizo...- No more.

0:06:19 > 0:06:21- The chorizo...- And the feta.

0:06:21 > 0:06:24You don't need any seasoning, because it's quite salty.

0:06:24 > 0:06:26OK, there we go.

0:06:26 > 0:06:27And then we've got our squid here.

0:06:27 > 0:06:29The way feta came about was,

0:06:29 > 0:06:31initially, we got a cheese from the Pyrenees.

0:06:31 > 0:06:33It was barrel fermented.

0:06:33 > 0:06:35Sheep's cheese, which was very much like feta,

0:06:35 > 0:06:38hence the name "the squid with the stuffed feta".

0:06:38 > 0:06:40- You know what I mean? It was delicious. That's so good.- OK.

0:06:40 > 0:06:43- Are you ready?- I'm ready. This is where we...- Can you do the...?

0:06:43 > 0:06:45This is where, in rehearsal, if you were watching earlier,

0:06:45 > 0:06:47this is where it turns into a disaster.

0:06:47 > 0:06:49Right, James. Right. OK. Is it in?

0:06:49 > 0:06:51- Yeah.- It's in!- Are you sure? - LAUGHTER

0:06:51 > 0:06:55That's working really good, yes. Do you want to put another one, yes.

0:06:55 > 0:06:57If my mother's just turned on, I do apologise.

0:06:57 > 0:07:00Do you want to fold it back just a little bit? Come on.

0:07:00 > 0:07:04- Just put it in there. Oh, whoa! - Come on, James, please!

0:07:04 > 0:07:05Go on.

0:07:05 > 0:07:09- More, more, more.- Go on.

0:07:09 > 0:07:12THEY LAUGH

0:07:12 > 0:07:15- How many of these do you want? - I need five of them, yeah. Come on.

0:07:15 > 0:07:18We're nearly there. Bit more.

0:07:18 > 0:07:19You need a bit more in there.

0:07:19 > 0:07:20Go on.

0:07:22 > 0:07:26- OK?- We'll do one each. Just fill it by hand, the last one.

0:07:26 > 0:07:29If you haven't got a piping bag, you can fill it by hand.

0:07:29 > 0:07:30It's much easier.

0:07:30 > 0:07:33But the whole thing about this, it's so delicious, so simple.

0:07:33 > 0:07:35Just flatten it down a small bit.

0:07:35 > 0:07:38Because the stuffing's cooked, you just need to flash fry the chorizo.

0:07:38 > 0:07:41- OK. They're going to go in, as well. - Yep.- We got there in the end.

0:07:41 > 0:07:44It's better than it was in rehearsal, as well.

0:07:44 > 0:07:47I was kind of just judging you, see what you're like.

0:07:47 > 0:07:52- I'll give it... OK. Yes.- So, you've got the tentacles in, as well?

0:07:52 > 0:07:54Yeah, the tentacles are in there.

0:07:54 > 0:07:56Nice bit of olive oil. I needed just half a lemon, James.

0:07:56 > 0:07:58Half a lemon, OK. No problem.

0:07:58 > 0:08:01There you go, sir.

0:08:01 > 0:08:03Now, we've got a sink in the back if you want to wash your hands.

0:08:03 > 0:08:06There you go. I'll sort out your fennel.

0:08:07 > 0:08:08Entire time cleaning up. There we go.

0:08:08 > 0:08:10So, like you said, it's already cooked.

0:08:10 > 0:08:12Somebody could make these at home nice and easy.

0:08:12 > 0:08:14- Oh, this is really, really easy. - Yeah, OK.

0:08:14 > 0:08:17What you could do now is just get me a bowl, James, for the fennel.

0:08:17 > 0:08:19- I'm there.- Lovely. Here we are.

0:08:19 > 0:08:23- A squeeze of olive oil.- Olive oil. - Little bit of pepper, olive oil.

0:08:23 > 0:08:24- Here we go.- There you go.

0:08:24 > 0:08:26With the lemon.

0:08:26 > 0:08:30The thing about squid is literally just fast-cooking it, really.

0:08:30 > 0:08:33- Or for a long time, or...? - No, flash fried, flash fried.

0:08:33 > 0:08:35But it doesn't want to be cooked in the middle?

0:08:35 > 0:08:39- No, no, no, otherwise it gets very tough.- Yeah, OK.

0:08:39 > 0:08:41- There you go.- And then we get the tentacles,

0:08:41 > 0:08:44and we just put them in and spread them out in the pan.

0:08:44 > 0:08:46There you go.

0:08:46 > 0:08:49- Nice and easy.- How are we for time? - We're all right, we're all right.

0:08:49 > 0:08:51- Good.- There you go. I've got these, as well.

0:08:51 > 0:08:55This is a nice little salad with the fennel and the parsley.

0:08:55 > 0:08:58- Fennel, olive oil, lemon juice, parsley.- Bit of black pepper.

0:08:58 > 0:08:59You don't have parsley.

0:08:59 > 0:09:02Bit of the fennel top, there's more fennel top on that.

0:09:02 > 0:09:04- I just wouldn't bother, you know? - All right.

0:09:04 > 0:09:06Bit of the lemon juice.

0:09:06 > 0:09:09- There you go.- Nice and swift, you see.- Bit of that.

0:09:10 > 0:09:11Literally straight in.

0:09:13 > 0:09:16And then... Now, where do you get your inspiration from?

0:09:16 > 0:09:19- Cos, I mean, the menu's... - I read an awful lot. I think...

0:09:19 > 0:09:21- The menu's huge, as well, isn't it? - The menu's very big, yes.

0:09:21 > 0:09:24I just think because, you know, when you start talking about seafood,

0:09:24 > 0:09:26there's so much to bring in.

0:09:26 > 0:09:29The clams, the oysters, the mussels, the whelks, lobsters, crabs.

0:09:29 > 0:09:31But, you know what, Bentley's sums it up.

0:09:31 > 0:09:33A dressed crab, home-made brown bread

0:09:33 > 0:09:34from the bakery in the basement.

0:09:34 > 0:09:37- That sums us up.- That's what it's all about.- Really.- There you go.

0:09:37 > 0:09:40But you enjoy reading the old recipe books, as well?

0:09:40 > 0:09:44- I don't think any one of us is a genius, that's for sure.- OK.

0:09:44 > 0:09:47OK, there you go. Bit of a squeeze of lemon in there.

0:09:49 > 0:09:51And if a little bit of stuffing comes out, don't worry.

0:09:51 > 0:09:54So, this is what we've been waiting for. Two years, and we've got him.

0:09:54 > 0:09:55This is what it's all about.

0:09:55 > 0:09:59And if you're lucky enough to go to one of these restaurants, try it,

0:09:59 > 0:10:00because it's literally just...

0:10:00 > 0:10:03And I think, really, just simple, it's nice, it's delicious

0:10:03 > 0:10:06and, by the way, if you didn't want a chorizo, you could always

0:10:06 > 0:10:08stuff it with like a paella mixture

0:10:08 > 0:10:09without any meat on it, so...

0:10:11 > 0:10:13And better still, if you've got the ingredients, try it at home.

0:10:13 > 0:10:15Yeah, this is just...

0:10:17 > 0:10:20- There you go, James.- Lovely. Remind us what that is again.

0:10:20 > 0:10:24That's stuffed squid with organic feta, chorizo

0:10:24 > 0:10:26and the fennel salad.

0:10:26 > 0:10:28- So, it's just light, delicious... - Easy as that - done.

0:10:33 > 0:10:35Right, over here, there we go.

0:10:35 > 0:10:37Come on over here, Richard, have a seat.

0:10:37 > 0:10:40Dish number three, there you go. Dive in.

0:10:40 > 0:10:42- This looks... - Tell us what you think?

0:10:42 > 0:10:45Presentation, I think, is absolutely wonderful.

0:10:45 > 0:10:48- It smells delicious.- Yeah.

0:10:50 > 0:10:53- Oh...- Great, isn't it?

0:10:53 > 0:10:55- That is divine.- Divine? Pass it down.

0:10:55 > 0:10:57The girls are going, "Pass it down, pass it down."

0:10:57 > 0:11:00- That is absolutely gorgeous. - Dive in.- We're hungry.

0:11:00 > 0:11:02Every time I've tried to cook squid at home

0:11:02 > 0:11:06it always comes out as tough as old leather boots.

0:11:06 > 0:11:09Just stir-fry it, that's the key to it,

0:11:09 > 0:11:10otherwise it gets so tough...

0:11:10 > 0:11:14But day-boat squid that's landed at the moment, that's coming in...

0:11:14 > 0:11:16I mean, the local, coastal British squid is fantastic.

0:11:16 > 0:11:18- Exactly.- It really is.

0:11:23 > 0:11:26And despite what you just saw, stuffing squid isn't that difficult.

0:11:26 > 0:11:28Give it a try if you can.

0:11:28 > 0:11:31Just remember not to overcook it, that's the key.

0:11:31 > 0:11:35Coming up, I cook a fabulous rib-eye steak with deep-fried onion rings

0:11:35 > 0:11:39for Elaine Paige, after Rick Stein takes us on an Irish adventure.

0:11:39 > 0:11:41He's got smoked eel on the menu today.

0:11:45 > 0:11:48It's raining, but that's no surprise.

0:11:48 > 0:11:50The 40 shades of green.

0:11:50 > 0:11:53It's what makes Ireland what it is, and keeps it rich and lush,

0:11:53 > 0:11:57and it's great for the cattle, great for the butter

0:11:57 > 0:11:59and great for the cheese.

0:12:04 > 0:12:07Now, I'm going to see a man called Ken Buggy.

0:12:07 > 0:12:10Ken is a living legend.

0:12:10 > 0:12:13People's eyes light up at the very mention of his name.

0:12:13 > 0:12:17He runs rather an eccentric bed and breakfast - it's a delight.

0:12:17 > 0:12:19BELL RINGS

0:12:19 > 0:12:21But I wish I hadn't forgotten his name.

0:12:21 > 0:12:24- Hello.- Hello, are you Frank?

0:12:24 > 0:12:26Pardon? No, are you Ted?

0:12:26 > 0:12:28THEY CHUCKLE

0:12:30 > 0:12:31Wow!

0:12:31 > 0:12:35- Right, a pint of Guinness? - Yeah, definitely. After you.

0:12:35 > 0:12:39Basically, we're on a quest around Ireland

0:12:39 > 0:12:43trying to find good food producers but also nice places to stay

0:12:43 > 0:12:47and nice restaurants and everybody keeps talking about you.

0:12:47 > 0:12:49Oh, that's good. Are they all with you?

0:12:51 > 0:12:55The reason I've come to see Ken is for his famous soda bread

0:12:55 > 0:12:59but moreso for the idiosyncratic way he makes it.

0:12:59 > 0:13:00It's such fun.

0:13:00 > 0:13:04It's quick and doesn't require a lot of time, or precise measurements.

0:13:05 > 0:13:09And I'm going to put three cups...

0:13:09 > 0:13:12One of the things I've suddenly thought about soda bread,

0:13:12 > 0:13:15you don't have to get up at two o'clock in the morning to make it.

0:13:15 > 0:13:17No, but for instance, recently,

0:13:17 > 0:13:21I had some friends from across the water.

0:13:21 > 0:13:25- From the water?- They were staying

0:13:25 > 0:13:28and I said to them just as they were retiring,

0:13:28 > 0:13:30"What time would you like breakfast at?"

0:13:30 > 0:13:34The wife turned to her husband, her partner and said,

0:13:34 > 0:13:37- MIMICS AMERICAN ACCENT:- "Honey, what time do we want breakfast

0:13:37 > 0:13:39"at in the morning?"

0:13:39 > 0:13:42And he said, "I guess, we'll have a lie-in."

0:13:42 > 0:13:45So, I was looking from one to the other

0:13:45 > 0:13:48and kind of leaning towards the ten o'clock thing, you see,

0:13:48 > 0:13:53and she said, "Yeah, Ken," or Kenny, sometimes they get homely

0:13:53 > 0:13:56and personal and they add on a little nickname to you.

0:13:56 > 0:14:01"Kenny, we'll have a lie-in, so 7am, 7.15am is all right for us."

0:14:01 > 0:14:05And she didn't spot my mouth opening in horror

0:14:05 > 0:14:09and I was wondering, perhaps, if they wanted an earlier breakfast

0:14:09 > 0:14:11they might have had it at four.

0:14:11 > 0:14:13I was going to say something like that.

0:14:13 > 0:14:16They probably would have said, "No, seven's fine."

0:14:16 > 0:14:18RICK LAUGHS

0:14:18 > 0:14:21- So, there we go. Then we pick up our little strainer.- Yeah.

0:14:21 > 0:14:23Our teaspoon.

0:14:23 > 0:14:26And I'm going to put into this some bicarbonate of soda.

0:14:26 > 0:14:29Now the reason I'm using this strainer is

0:14:29 > 0:14:34this bicarbonate of soda tends to have little lumps in it.

0:14:34 > 0:14:35Right.

0:14:35 > 0:14:37We put that aside and the teaspoon aside

0:14:37 > 0:14:40and we shake it like this.

0:14:40 > 0:14:41Or, you could do it like that.

0:14:41 > 0:14:44We do it like this. Now...

0:14:44 > 0:14:46- You will notice there are lumps here.- Yeah.

0:14:46 > 0:14:48These are the lumpy bits of the bicarbonate of soda

0:14:48 > 0:14:51and I'm going to leave those aside there

0:14:51 > 0:14:53because I'll tell you why in a minute.

0:14:53 > 0:14:55We just give this a little stir.

0:14:56 > 0:14:59- And suddenly, the phone rings.- Yeah.

0:15:00 > 0:15:03And I stop and I go and answer the telephone and I come back

0:15:03 > 0:15:04and the first thing I think of is,

0:15:04 > 0:15:07"Oh, dear, did I put the bicarbonate of soda in?"

0:15:07 > 0:15:09And I look and I see, "Oh, yes, I must have."

0:15:09 > 0:15:11This is a recipe for me.

0:15:11 > 0:15:13I'm as forgetful as that.

0:15:13 > 0:15:16There's no question, this is my recipe.

0:15:16 > 0:15:18That's why I leave that there.

0:15:18 > 0:15:21- Now, we get the buttermilk.- Right.

0:15:21 > 0:15:25I get the buttermilk from the maidens at the crossroads.

0:15:25 > 0:15:29Nowadays, you don't have any of those in England any more.

0:15:29 > 0:15:32No, no crossroads, it's all motorway now, isn't it?

0:15:32 > 0:15:35So, mix it all up.

0:15:37 > 0:15:40Yeah, in Ireland we have maidens at the crossroads.

0:15:40 > 0:15:42- Wonderful.- A Catholic country.

0:15:44 > 0:15:47- They've got rosy red cheeks and... - Oh, you've seen them!

0:15:47 > 0:15:49Oh, you devil!

0:15:52 > 0:15:54What's with the cross there, then?

0:15:54 > 0:15:58- This is to ensure even baking. - Right.

0:15:58 > 0:16:02Erm, so that if you left it out, it would even bake itself.

0:16:03 > 0:16:05No, no...

0:16:05 > 0:16:11It's to ensure that each little bit cooks the same amount - evenly.

0:16:11 > 0:16:13It looks nice, too.

0:16:13 > 0:16:17Some people put a little twiddly thing in the middle, like that.

0:16:17 > 0:16:20- Right, so into the oven, we pop it. - Right.

0:16:21 > 0:16:24Then we all go and have a pint of Guinness.

0:16:24 > 0:16:27He was just like a one-off, really.

0:16:27 > 0:16:30I mean, he's one of those people you meet rarely in your life.

0:16:30 > 0:16:34You know, such a nice man with such a playful sense of humour.

0:16:34 > 0:16:37Actually, at the end of all this sort of fun,

0:16:37 > 0:16:40he produced a lovely soda bread.

0:16:41 > 0:16:43Well, it looks very nice.

0:16:45 > 0:16:47"Mmm, yummy(!)" he says.

0:16:47 > 0:16:50What? You don't believe I like it?

0:16:50 > 0:16:52No, it is yummy. It's extremely yummy.

0:16:52 > 0:16:54- It's lovely and crunchy.- Is it?

0:16:54 > 0:16:56It really is. It's good flour.

0:16:56 > 0:16:58I must have done something wrong.

0:16:58 > 0:17:00That's 4.50.

0:17:05 > 0:17:07- They're organic. - Thank you very much.- That's 2.50.

0:17:07 > 0:17:10Well, I've been to this farmers' market here in Midleton

0:17:10 > 0:17:12quite a few times before and it seems to me

0:17:12 > 0:17:15to be a model farmers' market.

0:17:15 > 0:17:17It's small but perfectly formed

0:17:17 > 0:17:20and such a high proportion of the stuff being sold here

0:17:20 > 0:17:22is local.

0:17:22 > 0:17:25The other thing that I really like about it,

0:17:25 > 0:17:28is the fact that the stands are all very attractive.

0:17:28 > 0:17:30I think one of the problems with some farmers' markets,

0:17:30 > 0:17:34you go there and you've got lots of polythene bags with produce in them

0:17:34 > 0:17:37but here there's lots of flair, lots of understanding

0:17:37 > 0:17:39that you've got to sell things.

0:17:39 > 0:17:42I know quite a few of the traders here

0:17:42 > 0:17:45and there's a real sense of community about it

0:17:45 > 0:17:49and after they've finished at the market, they all go and have lunch

0:17:49 > 0:17:53at a local cafe and eat lovely bowls of steaming Irish stew

0:17:53 > 0:17:56and it's all very organic and whole,

0:17:56 > 0:17:59and very exciting, I think.

0:18:04 > 0:18:07I have to say, Declan, I couldn't think of a more attractive

0:18:07 > 0:18:10display of bread than that. It's just like lovely.

0:18:10 > 0:18:14Well, it's indulging a hobby.

0:18:14 > 0:18:16I love making bread.

0:18:16 > 0:18:18I'm having great fun.

0:18:18 > 0:18:21My grandfather was obsessional about bread-making

0:18:21 > 0:18:24and he owned the bit of land he lived on in Dunmanway in west Cork.

0:18:24 > 0:18:27And he used to bring...

0:18:27 > 0:18:31When I was a child, I used to go with him to the local mill

0:18:31 > 0:18:36with a bag of wheat from his own field and have it milled,

0:18:36 > 0:18:40take it back and that's what we used to make the bread.

0:18:40 > 0:18:44- So, you've never tasted better? - Oh!

0:18:44 > 0:18:46What I've noticed over the last few years with markets

0:18:46 > 0:18:48is that you have maybe three types of markets.

0:18:48 > 0:18:50You have browsing markets,

0:18:50 > 0:18:52you have shopping markets

0:18:52 > 0:18:53and you have lifestyle markets.

0:18:53 > 0:18:57Midleton works because it's a mixture of lifestyle and shopping.

0:18:57 > 0:19:00Also, because Midleton is such a smashing town,

0:19:00 > 0:19:02the people are terribly loyal.

0:19:02 > 0:19:04They stay in town, they buy in town

0:19:04 > 0:19:07and the market adds to that because it keeps them in town.

0:19:07 > 0:19:09What is a lifestyle market?

0:19:09 > 0:19:13Lifestyle markets are a lot of cappuccino and frappuccino

0:19:13 > 0:19:15and mochas and crepes.

0:19:15 > 0:19:19That's why people are coming in and they want to be seen in there

0:19:19 > 0:19:21and they're buying bits and pieces.

0:19:21 > 0:19:23Lifestyle markets tend to happen on Sundays.

0:19:23 > 0:19:26People don't go shopping for food on Sundays,

0:19:26 > 0:19:28they go shopping for food Thursday, Friday, Saturday.

0:19:28 > 0:19:31Sundays is when they're browsing around,

0:19:31 > 0:19:33picking up a bit of this, a bit of that.

0:19:33 > 0:19:37They have their place but they're not what producers really need.

0:19:37 > 0:19:41Frank Hederman's stall is a jewel with every sort of smoked fish

0:19:41 > 0:19:44you could think of, from hot or cold smoked salmon

0:19:44 > 0:19:47to mackerel and even shellfish.

0:19:47 > 0:19:49The secret with eel...

0:19:49 > 0:19:52But the most exciting was the whole eels.

0:19:52 > 0:19:55When I visited him a couple of years ago,

0:19:55 > 0:19:58he showed me how to deal with a whole, smoked silver eel

0:19:58 > 0:20:00which was utterly delicious.

0:20:00 > 0:20:02And slice it very thinly

0:20:02 > 0:20:04across the surface of the fish.

0:20:04 > 0:20:08He peeled it like a banana and then took the thinnest of slices

0:20:08 > 0:20:12off the fillet and it makes a brilliant first course.

0:20:12 > 0:20:16Now, look at that smoked eel, lovely and moist with fat,

0:20:16 > 0:20:19which all good smoked eels should have.

0:20:19 > 0:20:23I bought it from Frank Hederman in Midleton market

0:20:23 > 0:20:25and Frank is born to smoke things

0:20:25 > 0:20:28but nothing more so than eel.

0:20:28 > 0:20:30Do you know what, I think talking to Frank,

0:20:30 > 0:20:34if you can't talk eel you can't talk about anything else with him

0:20:34 > 0:20:38because after you start getting into the eel you can talk

0:20:38 > 0:20:43about love and life and philosophy and the universe and everything.

0:20:43 > 0:20:46But if you can't talk eel, don't bother.

0:20:46 > 0:20:48RICK CHUCKLES

0:20:50 > 0:20:54I know I've said this before but filleting things on camera is

0:20:54 > 0:20:58very scary because if anything can go wrong, it certainly will.

0:20:58 > 0:21:02But I think Frank will be quite proud of me this time.

0:21:02 > 0:21:06It's coming off very cleanly and this is for a really good recipe.

0:21:06 > 0:21:10Seriously, I like eel either just with horseradish

0:21:10 > 0:21:13or in a salad with potato and crispy bacon.

0:21:13 > 0:21:15It's lovely.

0:21:15 > 0:21:18Just cut right down the middle of the fillet,

0:21:18 > 0:21:21cut it into two thinner fillets

0:21:21 > 0:21:24and then just cut them about that long,

0:21:24 > 0:21:26to go in the salad.

0:21:27 > 0:21:30Well, this is Ramsay's bacon from Ayrshire

0:21:30 > 0:21:32and you can see, very easily,

0:21:32 > 0:21:35that there's absolutely no moisture

0:21:35 > 0:21:37coming out of that bacon at all.

0:21:37 > 0:21:41Really, it's a litmus test of those that we want to film

0:21:41 > 0:21:43in Food Heroes and those that we don't -

0:21:43 > 0:21:47those that have no moisture in their bacon and those that have lots.

0:21:47 > 0:21:51Of course, the one bacon that has lots is done so

0:21:51 > 0:21:53so that there's more weight in the bacon

0:21:53 > 0:21:56and you're paying for water, essentially,

0:21:56 > 0:21:59and also for that horrible, white gunk

0:21:59 > 0:22:02that comes out of the bacon when you're frying it.

0:22:04 > 0:22:06The potatoes are new.

0:22:06 > 0:22:09It's best to use a waxy variety so they hold their shape

0:22:09 > 0:22:11when you cut them up.

0:22:11 > 0:22:12And now for the dressing,

0:22:12 > 0:22:15first of all, a handful of flat leaf parsley

0:22:15 > 0:22:19which I reckon should end up as about a tablespoon of parsley.

0:22:19 > 0:22:21That goes in there.

0:22:21 > 0:22:25Horseradish really does go well with smoked fish.

0:22:25 > 0:22:27I mean, we know it goes well with smoked mackerel, but smoked eel,

0:22:27 > 0:22:31as well. Now, some vinegar, just about a teaspoon or so.

0:22:31 > 0:22:34And some cream, about a tablespoon, a bit more perhaps?

0:22:34 > 0:22:37Some caster sugar, a good, big pinch

0:22:37 > 0:22:41and some salt, a similar good, big pinch.

0:22:41 > 0:22:43Just whisk that up and that's it.

0:22:45 > 0:22:48Put the potatoes into a bowl and turn them over with the dressing.

0:22:48 > 0:22:51This is the sort of fancy food I do like to find in Ireland.

0:22:51 > 0:22:55Very Irish, too, with the eel and the potatoes.

0:22:55 > 0:22:59I spoon that onto the salad leaves - lamb's lettuce, watercress,

0:22:59 > 0:23:03sorrel and rocket - and then four or five fillets of eel.

0:23:03 > 0:23:04Finally, the crispy bacon

0:23:04 > 0:23:08which just gives it a great textual finish to the dish.

0:23:08 > 0:23:12A sprinkle of chives and, of course, a glass of stout.

0:23:16 > 0:23:20See, that eel looked delicious until he put the horseradish with it.

0:23:20 > 0:23:23I'm a big fan of eel myself. I know it's not everybody's cup of tea

0:23:23 > 0:23:26- I have to say. Eel, do you like eel? - Are you kidding me?

0:23:26 > 0:23:28I went to China once

0:23:28 > 0:23:32and I can remember being offered dancing eel, or something.

0:23:32 > 0:23:36- No drunken eel.- Dancing eel? - No, drunken shrimp or drunken eel.

0:23:36 > 0:23:39It was disgusting. It was all moving around in the dish.

0:23:39 > 0:23:43- I mean, it was, like, alive.- You've got steak and onion rings here.

0:23:43 > 0:23:46- That's much more appealing.- How do you like your steak?- Medium-to-well.

0:23:46 > 0:23:48- Medium-to-well? - I don't like it too bloody.

0:23:48 > 0:23:50I've got to get it on, then, first of all.

0:23:50 > 0:23:52We get this on a nice, hot pan.

0:23:52 > 0:23:56- Tom's panicking. - Hit it, James. Bash it out.

0:23:56 > 0:23:58We've got a bit of oil in here.

0:23:58 > 0:24:01I'm going to pan-fry this one for the boys there and a girl over there.

0:24:01 > 0:24:04- Is that olive oil?- This is a little bit of olive oil, yeah.

0:24:04 > 0:24:06Beef's going to go in.

0:24:06 > 0:24:09I'm going to colour that nicely and I'm going to do these onion rings

0:24:09 > 0:24:11to go with this with a little onion butter. This is...

0:24:11 > 0:24:14I go on my travels, you see, not as glamorous as you,

0:24:14 > 0:24:16New Zealand and all this sort of stuff.

0:24:16 > 0:24:19Glasgow, that's where I went last week.

0:24:19 > 0:24:20Fantastic Glasgow!

0:24:20 > 0:24:22I met this guy here.

0:24:22 > 0:24:25He brought me something last year, this is Jack Trotter,

0:24:25 > 0:24:27aged 11 from Kelsey in Cumbria.

0:24:27 > 0:24:29This is your onion, Jack Trotter,

0:24:29 > 0:24:31who's a big gardening fanatic

0:24:31 > 0:24:33and I'm going to use your onion, mate.

0:24:33 > 0:24:35It's a large onion, darling.

0:24:35 > 0:24:38I was going to call it a shallot butter but we will do

0:24:38 > 0:24:40deep-fried onion rings with this one.

0:24:40 > 0:24:41We'll do the onion rings quite big

0:24:41 > 0:24:46and we'll do that with an onion and red wine butter to go with it.

0:24:46 > 0:24:49- Look at the size of that!- It's huge.

0:24:49 > 0:24:5212 years old and he grew that onion, it's fantastic, isn't it?

0:24:52 > 0:24:54Now, on with you, Elaine.

0:24:54 > 0:24:57- While I'm cooking my bit of steak there.- Yeah.

0:24:57 > 0:25:00- Medium-to-well?- Yes, please.

0:25:00 > 0:25:031964 was the first time you started on the...

0:25:03 > 0:25:06That's mean of you, I think.

0:25:06 > 0:25:09I was a child. I was just a child.

0:25:09 > 0:25:12But an unbelievable career from 1964.

0:25:12 > 0:25:15- You were 16, then?- Yeah, probably.

0:25:15 > 0:25:18What was it was like appearing on the stage for the first time?

0:25:18 > 0:25:20It was wonderful, it was so magical.

0:25:20 > 0:25:23I can remember walking into the theatre.

0:25:23 > 0:25:25We used to rehearse in the theatre in this show called

0:25:25 > 0:25:28The Roar Of The Greasepaint - The Smell Of The Crowd

0:25:28 > 0:25:30and we actually rehearsed on the stage

0:25:30 > 0:25:33and I can remember the atmosphere in the theatre

0:25:33 > 0:25:37when there was nobody in there, when it was quiet and no audience.

0:25:37 > 0:25:40It was just magical. And then, when the audience come in,

0:25:40 > 0:25:44you can't believe it because the whole place changes completely

0:25:44 > 0:25:45and, you know, turns into...

0:25:45 > 0:25:48- Do you still get that buzz even after...- Yes, I think so.

0:25:48 > 0:25:51- You still get the same thing? - Absolutely!

0:25:51 > 0:25:53I mean, you know, if you're in this crazy business,

0:25:53 > 0:25:57I think that it gets into your bones, as it were.

0:25:57 > 0:25:59- You know what I mean?- Yeah.

0:25:59 > 0:26:01It is a bit like a drug, you can't live without it.

0:26:01 > 0:26:03I can't imagine not doing it.

0:26:03 > 0:26:07Of course, the West End, you did Hair, Jesus Christ Superstar

0:26:07 > 0:26:10but it was really... Would you say Evita was the one that...?

0:26:10 > 0:26:13That was the one that changed everything for me. Sure, it was.

0:26:13 > 0:26:17It turned my life upside down and gave me a career, really, in musical theatre.

0:26:17 > 0:26:21Did you know that it was going to be such a massive thing?

0:26:21 > 0:26:22Did you get that feeling?

0:26:22 > 0:26:25I can remember when I first heard the album,

0:26:25 > 0:26:28the white album that Julie Covington played

0:26:28 > 0:26:29the role of Evita on

0:26:29 > 0:26:32and I remember, then, thinking,

0:26:32 > 0:26:35"Wow, this is something very special and very different"

0:26:35 > 0:26:39because we hadn't had musical theatre in that way before,

0:26:39 > 0:26:40which was more like opera, really.

0:26:40 > 0:26:44It was all sung through, there were no dialogue scenes.

0:26:44 > 0:26:48I can remember thinking that was, you know, it was beautifully written

0:26:48 > 0:26:51and wonderful music and great lyrics and thinking it was special.

0:26:51 > 0:26:56Then, you know, I amazingly won that part

0:26:56 > 0:26:58and I can remember the first day of rehearsal

0:26:58 > 0:27:02and how Prince directed the very first scene

0:27:02 > 0:27:06when we were all meant to be in the cinema and it turned,

0:27:06 > 0:27:11it morphed into the funeral cortege of Eva.

0:27:11 > 0:27:14I can remember then, when we were rehearsing, thinking,

0:27:14 > 0:27:16- "Wow..."- This is something. - This is different.

0:27:16 > 0:27:19But you were one of the first people to do a lot of the hit...

0:27:19 > 0:27:22Particularly the lead role of the hit musicals which then,

0:27:22 > 0:27:26I suppose, you made musicals known to the masses.

0:27:26 > 0:27:29Since then, people knew the musical, but what I want to say is,

0:27:29 > 0:27:32you took songs from that and really,

0:27:32 > 0:27:35it was the songs that became as big as the musical, if not bigger.

0:27:35 > 0:27:38Yes, actually, what happened, for me anyway, was that I was one

0:27:38 > 0:27:40of the first people amazingly to be

0:27:40 > 0:27:43able to come out of musical theatre

0:27:43 > 0:27:44and have a record career.

0:27:44 > 0:27:46You know...

0:27:46 > 0:27:48- Was it Memory from Cats?- Yes.

0:27:48 > 0:27:52I did my first album when I was in Evita.

0:27:52 > 0:27:55And that was lots of songs from the shows called Stages.

0:27:55 > 0:27:58And, you know, that was an unusual situation

0:27:58 > 0:28:00because up until that point,

0:28:00 > 0:28:04you didn't really have hits coming out of musical theatre,

0:28:04 > 0:28:07pop hits, you know, getting into the Top 10

0:28:07 > 0:28:10but Don't Cry For Me Argentina was a big hit.

0:28:10 > 0:28:14Memory was a big hit and so suddenly hits were happening,

0:28:14 > 0:28:16I Know Him So Well from Chess,

0:28:16 > 0:28:18they were all coming out of musical theatre

0:28:18 > 0:28:22and having chart success, which was unheard of.

0:28:22 > 0:28:24The right timing for you, as well?

0:28:24 > 0:28:27Yeah, I was in the right place at the right time, I think.

0:28:27 > 0:28:29Do you think we're going to see that again

0:28:29 > 0:28:31because the music industry has changed so much.

0:28:31 > 0:28:33It's not looking that way at the moment.

0:28:33 > 0:28:35It's not looking good, is it?

0:28:35 > 0:28:37Not in that way, but now what's happening,

0:28:37 > 0:28:39is it's all retrospective, isn't it?

0:28:39 > 0:28:41It's...

0:28:41 > 0:28:44Bands like Queen and so on and so forth

0:28:44 > 0:28:47using their music and making musicals of them.

0:28:47 > 0:28:50It's sort of... It's turned the tables, really,

0:28:50 > 0:28:51it's the other way around now.

0:28:51 > 0:28:55And it's been great for you because your new album is out now.

0:28:55 > 0:28:58Tell us about that because you've got a mixture of people,

0:28:58 > 0:29:00you've called it after your friends but...

0:29:00 > 0:29:03It's called Elaine Paige And Friends because a lot of them

0:29:03 > 0:29:07are my real friends and it's an album of duets and I wanted

0:29:07 > 0:29:11to choose music that was poles apart from musical theatre.

0:29:11 > 0:29:16I looked at songs from the '70s pretty much

0:29:16 > 0:29:19and, you know, those were the songs that I was interested in

0:29:19 > 0:29:22when I was a young girl growing up and listening to.

0:29:22 > 0:29:26- So, I rang up Billy Ocean... - You rang up Billy Ocean!

0:29:26 > 0:29:27- Yeah, go on.- He's a friend,

0:29:27 > 0:29:30I worked with him years ago in Denmark Street,

0:29:30 > 0:29:32we were kids together, you know?

0:29:32 > 0:29:34And doing doo-wops on other people's albums

0:29:34 > 0:29:36and so on and that's where I met him.

0:29:36 > 0:29:39Our voices kind of blended quite well together, I thought, then.

0:29:39 > 0:29:42I thought, "I wonder if it would still be the same now?"

0:29:42 > 0:29:43I rang him up and said would he like to do it?

0:29:43 > 0:29:46I told him what I was doing. He said yes.

0:29:46 > 0:29:49Barry Manilow said yes, John Barrowman said yes,

0:29:49 > 0:29:51and so, it kind of... Then I was on a roll.

0:29:51 > 0:29:54I thought I've got three, I've only got another nine to go!

0:29:54 > 0:29:56- You've got Sinead O'Connor. - Sinead O'Connor's on it.

0:29:56 > 0:29:59Paul Anka. Oh, my goodness.

0:29:59 > 0:30:01- Johnny Mathis.- Johnny Mathis!

0:30:01 > 0:30:03My mother will be watching this

0:30:03 > 0:30:05and I remember, # Flickers in the sky #.

0:30:05 > 0:30:08- Aw...!- That's why I went into cooking, you see!

0:30:08 > 0:30:11- If I'd known... - # ..Dawns a brand-new morn

0:30:11 > 0:30:12# When a child is born. #

0:30:12 > 0:30:15- We used to listen to that all over Christmas.- Did you really?- Yeah!

0:30:15 > 0:30:18- If I'd known , you could've have been on it.- Possibly not, no.

0:30:18 > 0:30:20- No, I think not, probably. - THEY LAUGH

0:30:20 > 0:30:23But, as well as that, you've got your concert?

0:30:23 > 0:30:26Yeah, I'm going out on tour in the...in the, er...

0:30:26 > 0:30:28after Christmas, in February.

0:30:28 > 0:30:31If you want all the details just go to my website,

0:30:31 > 0:30:34you can check where I am on what day -

0:30:34 > 0:30:36February through March next year.

0:30:36 > 0:30:39So, no, it's all looking good. And it's, er...

0:30:39 > 0:30:41It was much fun to make. I was in New York

0:30:41 > 0:30:43for three months doing the album,

0:30:43 > 0:30:45and then I flew to LA

0:30:45 > 0:30:48to work with Johnny Mathis and Paul Anka and Neil Sedaka - he's on it.

0:30:48 > 0:30:51And LeAnn Rimes, of course.

0:30:51 > 0:30:52I thought I'd better have a bit

0:30:52 > 0:30:54of the young country voices on there.

0:30:54 > 0:30:58- Sounds good to me.- This is looking good, too.- Happy with that?- Yeah.

0:30:58 > 0:31:00- And, as well, you've got your radio show?- Yes, yes.

0:31:00 > 0:31:03- Which is going really well.- Yes, six years in and still doing the radio show.

0:31:03 > 0:31:05Which I love.

0:31:05 > 0:31:08Cos it means I am connected to the...public, as it were.

0:31:08 > 0:31:09I'm loving that. It's great fun.

0:31:09 > 0:31:12I shall recap what we've done. Because I've done it all, Elaine.

0:31:12 > 0:31:14It's all been done already.

0:31:14 > 0:31:17I don't know how you can cook and talk at the same time.

0:31:17 > 0:31:19- Or was it me doing all the talking? - It was you doing all the talking.

0:31:19 > 0:31:21There you go. I've got a steak here...

0:31:21 > 0:31:23It's still alive, that steak, so that's not for you.

0:31:23 > 0:31:26We've got our shallot butter. Well, shallot... Big onion butter.

0:31:26 > 0:31:29Some onion, balsamic vinegar and red wine reduced down.

0:31:29 > 0:31:32Basically, that sits on the steak and you have that with your onion rings.

0:31:32 > 0:31:35- The guys over there can dive into that one.- Oh, yes...!

0:31:35 > 0:31:39And then, what I'm going to do is slice our steak...

0:31:39 > 0:31:40Looks pretty good.

0:31:40 > 0:31:43- That one's all right for you, I think?- Oh, yes, perfect.

0:31:43 > 0:31:45Just... There you go.

0:31:45 > 0:31:48We'll put that bit on there and then you've got this butter.

0:31:48 > 0:31:50This is the onion reduced down with red wine,

0:31:50 > 0:31:52balsamic vinegar and parsley.

0:31:52 > 0:31:55And you basically just allow that to sit on it.

0:31:55 > 0:31:56And a sort of...

0:31:56 > 0:31:58- Hopefully, that will... - Sink in! Oooh!

0:31:58 > 0:32:01To little Mr Trotter's onions,

0:32:01 > 0:32:04- dive into that.- Ohh...!

0:32:04 > 0:32:06And best of luck with the new album.

0:32:06 > 0:32:09- Well, thank you very much. - And I won't give up my day job!

0:32:09 > 0:32:13This is the kind of food I would need before I go on stage, you see.

0:32:13 > 0:32:16- Is it?- Yeah. Give me a lot of energy.

0:32:16 > 0:32:19- Big thumbs up over here, James. - Thumbs up over there?- Yeah.

0:32:19 > 0:32:21- Mmm...!- Happy with that? - Mmmm... It's delicious!

0:32:21 > 0:32:24I knew I should've stuck to cooking! There you go. Happy with that?

0:32:24 > 0:32:27Little kid's onion? Jack Trotter's onion? See? It's a winner!

0:32:27 > 0:32:29Next year, I want another one.

0:32:33 > 0:32:35I'm pleased it passed the test, Elaine.

0:32:35 > 0:32:37If you'd like to try cooking any of the studio recipes

0:32:37 > 0:32:39you've seen on today's show,

0:32:39 > 0:32:43all of those are just a click away at bbc.co.uk/recipes.

0:32:43 > 0:32:46Today, we're looking back at some of the tastiest dishes

0:32:46 > 0:32:48from the Saturday Kitchen recipe book.

0:32:48 > 0:32:50Now, it's time for an unusual bit of cooking

0:32:50 > 0:32:52from the always-innovative Tristan Welch.

0:32:52 > 0:32:55Today, he's giving us a taste of the British coastline but...

0:32:55 > 0:32:57there's no fish in sight.

0:32:57 > 0:33:00- Great to have you back...on the show.- Thank you very much.

0:33:00 > 0:33:02What are we cooking? Very seasonal, this dish.

0:33:02 > 0:33:05- Salt marsh lamb. It's at its best right now.- OK.

0:33:05 > 0:33:07And we're going to do that with a crust. Now the crust...

0:33:07 > 0:33:10This is a lot of salt going in here - just be aware of that.

0:33:10 > 0:33:13This is flour, salt, egg white and water.

0:33:13 > 0:33:15Yeah, it's only just to cook lamb.

0:33:15 > 0:33:17So, basically, we're covering it round...

0:33:17 > 0:33:19A nice salty steam in there.

0:33:19 > 0:33:20A fair amount of salt in it.

0:33:20 > 0:33:24Now, tell us about salt marsh lamb - in particular the cut you're using.

0:33:24 > 0:33:25It's fantastic.

0:33:25 > 0:33:28It's lamb that's reared on the coastline of the estuaries,

0:33:28 > 0:33:29and stuff like that.

0:33:29 > 0:33:33And what it does, it grazes upon some of these wonderful herbs

0:33:33 > 0:33:35- that we're going to cook it with, here.- Yeah.

0:33:35 > 0:33:37We've got sea aster here,

0:33:37 > 0:33:40which is a little bit like samphire and spinach.

0:33:40 > 0:33:42We've got sea purslane.

0:33:42 > 0:33:44I've used this stuff before.

0:33:44 > 0:33:46It's great with fish, as well.

0:33:46 > 0:33:48Yes, it's perfect with fish.

0:33:48 > 0:33:49This really is a great...

0:33:49 > 0:33:51You can do this whole dish with fish,

0:33:51 > 0:33:54but because the lamb is reared along the coastline,

0:33:54 > 0:33:57along the estuaries, it's got a great sort of feel to it still.

0:33:57 > 0:33:59- Yeah.- Erm... And then, of course,

0:33:59 > 0:34:02sea beets which is very much like spinach - with a slight salty taste.

0:34:02 > 0:34:06Epicure potatoes which grow best next to the sea in sandy soils,

0:34:06 > 0:34:07and wild sorrel to finish off.

0:34:07 > 0:34:11I'm running behind - I need to get my lamb in and sealed off.

0:34:11 > 0:34:13I need to get this pastry in, as well.

0:34:13 > 0:34:15So, we're going to get the pastry in.

0:34:15 > 0:34:17No seasoning on the lamb shoulder, by the way.

0:34:17 > 0:34:19We're just going to colour it off a little bit.

0:34:19 > 0:34:20So, the flour is going in.

0:34:20 > 0:34:22In with the egg whites.

0:34:22 > 0:34:24That goes in.

0:34:24 > 0:34:27And then check out the salt!

0:34:27 > 0:34:29This is the salt!

0:34:29 > 0:34:31Salt's going to go in.

0:34:31 > 0:34:33But, funnily enough, I can guarantee you, it won't be that salty

0:34:33 > 0:34:35when it comes to eating the lamb.

0:34:35 > 0:34:38You're using this as a crust, really.

0:34:38 > 0:34:40It's just the crust.

0:34:40 > 0:34:42You cook fish in great crusts of salt, don't you?

0:34:42 > 0:34:43And that doesn't make it...

0:34:43 > 0:34:46Yes, that's done with egg whites and, basically, sea salt.

0:34:46 > 0:34:49But this is almost a salt crust, as it is.

0:34:49 > 0:34:51Because we're cooking it for a longer time than we would fish,

0:34:51 > 0:34:53we mix it with a bit of flour.

0:34:53 > 0:34:56So, the salt doesn't permeate too much within the shoulder itself.

0:34:56 > 0:34:59It seems to me what you're talking about with the lamb...

0:34:59 > 0:35:01The expression "You are what you eat" -

0:35:01 > 0:35:03But what you're saying is "You are what you eat eats"!

0:35:03 > 0:35:05Yes, well, my...

0:35:05 > 0:35:07My motto, when I'm creating dishes,

0:35:07 > 0:35:10when I'm cooking is, "What grows together, goes together".

0:35:10 > 0:35:12So, we take one core ingredient, like that,

0:35:12 > 0:35:14like the salt marsh lamb

0:35:14 > 0:35:17and we look at the other ingredients that grow harmoniously around it.

0:35:17 > 0:35:18So, in this recipe...

0:35:18 > 0:35:21there's no food miles, if you live by the coastline.

0:35:22 > 0:35:25So, I'm just colouring off the lamb first,

0:35:25 > 0:35:27to get a little bit of roast flavour into it.

0:35:27 > 0:35:30I'm making some seaweed butter, with sea lettuce, as well.

0:35:30 > 0:35:31I didn't explain that one.

0:35:31 > 0:35:33It's just like a...

0:35:33 > 0:35:35Another seaweed, essentially.

0:35:35 > 0:35:37- Just blanch it quickly. - That's the pastry, by the way.

0:35:37 > 0:35:41What you need to do to that is once you've got to that stage,

0:35:41 > 0:35:43you wrap it up in clingfilm. Right?

0:35:43 > 0:35:46And I've got one... You need to rest this, don't you, first?

0:35:46 > 0:35:48Well, yes. A little bit.

0:35:48 > 0:35:51- But it's quite a short recipe. - Rested for that one.

0:35:51 > 0:35:52There you go, and that's your...

0:35:52 > 0:35:56- You can make that salt pastry a day in advance, to be honest.- OK.

0:35:56 > 0:35:59- That's that one. You want me to roll it all out. yeah?- Yes, please.

0:35:59 > 0:36:01If you wouldn't mind rolling it out,

0:36:01 > 0:36:03so we can get the seaweed butter spread on it,

0:36:03 > 0:36:05then we'll put all these fantastic herbs in it.

0:36:05 > 0:36:09- I've just taken the trim, as well, from the lamb. - BANGS NOISILY

0:36:09 > 0:36:11Oh, crikey. Just taken the trim...

0:36:11 > 0:36:13Steady on!

0:36:13 > 0:36:16- You need to get it started, don't you?- Don't take it out on the pastry!

0:36:16 > 0:36:17So, I've just taken...

0:36:17 > 0:36:21- I'VE JUST TAKEN THE TRIMMING FROM THE LAMB!- YEAH?

0:36:21 > 0:36:22I don't want to waste it,

0:36:22 > 0:36:25so I'm going to roast it off and make a very quick sauce with it.

0:36:25 > 0:36:27Nice and light because the shoulder of lamb will go

0:36:27 > 0:36:30nice, gelatinous and sticky - it will need a lot of sauce in there.

0:36:30 > 0:36:33JAMES GRUNTS

0:36:33 > 0:36:36You've been on your travels, as well, haven't you? Or are you about to go?

0:36:36 > 0:36:37What's this about America?

0:36:37 > 0:36:40Yeah, well, I'm popping over to America for a little bit.

0:36:40 > 0:36:42I've been invited to go out there

0:36:42 > 0:36:45and cook on one of their TV shows out there. And compete.

0:36:45 > 0:36:48Just show 'em how us Brits do it, you know?

0:36:48 > 0:36:50What is it about you lot? You get America.

0:36:50 > 0:36:51He gets Malaysia...

0:36:51 > 0:36:53You've been back from the Maldives.

0:36:53 > 0:36:55I've got Glasgow tomorrow.

0:36:55 > 0:36:57- You're in Glasgow tomorrow?! - Yeah.- Wow!- I love Glasgow!

0:36:57 > 0:36:59I love Glasgow.

0:36:59 > 0:37:00Isn't that somewhere in Spain?

0:37:00 > 0:37:03No, I like Glasgow. Don't knock Glasgow. I like Glasgow, it's great.

0:37:03 > 0:37:06Says he, with a slice edge of panic in his voice.

0:37:06 > 0:37:07No, I do! I like Glasgow, I do.

0:37:07 > 0:37:09I learnt a new dish the other day - a Glasgow salad.

0:37:09 > 0:37:11- Plate of chips.- Plate of chips.

0:37:11 > 0:37:12THEY LAUGH

0:37:12 > 0:37:15- Great.- Have you had the kebab...

0:37:15 > 0:37:17- Deep-fried kebab meat? - No, I've have never had that.

0:37:17 > 0:37:19Have a few beers and I'm sure it'll...

0:37:19 > 0:37:21- I shall try it when I'm up there. - ..be very appealing.

0:37:21 > 0:37:22- Sounds good to me.- Frozen pizza.

0:37:22 > 0:37:24Right, rolling this out.

0:37:24 > 0:37:27Now, you're cooking the potatoes in this, as well, aren't you?

0:37:27 > 0:37:30Yeah, definitely, they're a fantastic variety of potatoes

0:37:30 > 0:37:32which grow in the same sort of...

0:37:32 > 0:37:34They grow at their best in the same sort of area as the lamb.

0:37:34 > 0:37:38So, it all sort of goes hand-in-hand.

0:37:38 > 0:37:41I'm just making a seaweed butter to go underneath that.

0:37:41 > 0:37:45- Very simple.- Always get someone else to do this. Probably a good idea.

0:37:48 > 0:37:49- Here you go, mate.- I need it!

0:37:51 > 0:37:53Simple seaweed and butter... Blend it.

0:37:55 > 0:37:58And it's amazing how well these flavours go.

0:37:58 > 0:38:00Seaweed and butter. That's...

0:38:00 > 0:38:02Like you say, from the same area.

0:38:02 > 0:38:03Yeah.

0:38:03 > 0:38:06Got a little bit of pastry there for the spuds.

0:38:06 > 0:38:08Lovely, lovely.

0:38:08 > 0:38:10- You want me to do that?- Yeah, or I can do it quickly for you.

0:38:10 > 0:38:14Yeah, all right. Spread a little bit of the butter on.

0:38:14 > 0:38:16There's no salt in this either because, remember,

0:38:16 > 0:38:19- it all comes out of the pastry. - I'll take that.

0:38:19 > 0:38:22- Cheers, man. That's easier. - There you go.- Lovely.

0:38:22 > 0:38:24Spread that over there like that.

0:38:24 > 0:38:26OK. Got a little on there, Chef.

0:38:26 > 0:38:28- Sorry, Chef.- For potatoes.

0:38:30 > 0:38:31You want a few of these herbs in.

0:38:31 > 0:38:34Yeah, as well - the sea aster, and sea purslane.

0:38:34 > 0:38:35There you go.

0:38:37 > 0:38:40- For the little potatoes.- Yeah...

0:38:40 > 0:38:42OK. Spuds.

0:38:42 > 0:38:44Presentation side down.

0:38:44 > 0:38:46Wallop like that.

0:38:46 > 0:38:48Fold this over.

0:38:48 > 0:38:50- Eggs...- Like that.

0:38:51 > 0:38:54- There you go. - Brilliant.

0:38:54 > 0:38:56So, the idea is, you roughly do this...

0:38:56 > 0:38:58but it's all sealed in.

0:38:58 > 0:39:00So, when you flip it over...

0:39:02 > 0:39:04Do you know that lovely old English word a "huff".

0:39:05 > 0:39:08- A huff?- That's a "huff of pastry".

0:39:08 > 0:39:09- A huff of pastry.- A huff.

0:39:09 > 0:39:12Well, there was a lot of huffing and puffing that went into it!

0:39:12 > 0:39:14So, just to finish it off...

0:39:14 > 0:39:17With the egg yolks that are left over...

0:39:19 > 0:39:22..just brush it over there and that will give it a real beautiful shine.

0:39:22 > 0:39:24When you cook this sort of dish -

0:39:24 > 0:39:26it's a real centrepiece, and a real occasion.

0:39:26 > 0:39:29Hopefully, we're going to crack one open in a minute,

0:39:29 > 0:39:32and you'll see a great huff and puff of steam.

0:39:32 > 0:39:34You've got the potatoes in there, as well.

0:39:34 > 0:39:36Yeah. I'll glaze that up, as well.

0:39:37 > 0:39:40Sprinkle the old sea salt on top, as well.

0:39:40 > 0:39:42Just for the old presentation.

0:39:42 > 0:39:44Now, these potatoes cook, obviously, quicker.

0:39:44 > 0:39:47- So, they want, how long? - They take 45 minutes.

0:39:47 > 0:39:48And this one?

0:39:48 > 0:39:51This takes four hours at 140.

0:39:53 > 0:39:54And we got... Way-eh, look at this!

0:39:54 > 0:39:56- Oh, there it is.- Look at that!

0:39:56 > 0:39:57That's a beauty.

0:39:57 > 0:40:00A real occasion when you see that sort of thing.

0:40:00 > 0:40:01Grabbing our potatoes out, as well.

0:40:01 > 0:40:04These look like little jacket potatoes. Look great, don't they?

0:40:04 > 0:40:07Right, your sauces... You've got the trimmings left over.

0:40:07 > 0:40:09So, what I've done, I've got the trims, sauteed it

0:40:09 > 0:40:12and when they've gone nice and brown, a touch of water,

0:40:12 > 0:40:14let them caramelise, reduce down, caramelise again...

0:40:14 > 0:40:17Repeat that process three times. So, a touch more water.

0:40:17 > 0:40:20I'll add the last little touch of water in like that.

0:40:20 > 0:40:22It gets all the nice caramelised bits

0:40:22 > 0:40:24off the bottom of the pan into the thing.

0:40:24 > 0:40:26Bit of stock... Right, we're ready when you are.

0:40:26 > 0:40:28A little white wine.

0:40:28 > 0:40:30- Brilliant.- What are you doing with these little greens?

0:40:30 > 0:40:33We'll just sweat off some spinach and some sea beets.

0:40:33 > 0:40:35- Want some butter? - Yeah, butter, please.

0:40:35 > 0:40:36ITEM FALLS AND BOUNCES NOISILY

0:40:36 > 0:40:38Didn't need that bit.

0:40:38 > 0:40:41Not that bit of butter. It's fine, I can always use oil!

0:40:41 > 0:40:42Carry on, nobody's noticed!

0:40:42 > 0:40:44HE WHISTLES

0:40:44 > 0:40:46- There you go - butter.- Lovely.

0:40:46 > 0:40:48Spinach, sea beets - cook them together.

0:40:48 > 0:40:51A touch of water, as well.

0:40:51 > 0:40:54Create that steam. You don't want it to fry and colour on the base.

0:40:55 > 0:40:57Right, how do I get this thing off here?

0:40:57 > 0:40:59Oh, right. Let's do it.

0:40:59 > 0:41:02- Oh, crikey. That's stuck...- Right.

0:41:02 > 0:41:03We need a beautiful, big knife.

0:41:03 > 0:41:05Here we are.

0:41:06 > 0:41:08We'll leave it on here.

0:41:08 > 0:41:10Yeah, it looks lovely on that tray!

0:41:10 > 0:41:13Presentation's spotless, beautiful... NO!

0:41:15 > 0:41:17You've got to be delicate.

0:41:17 > 0:41:18Oh, no, go on - give it a crack.

0:41:18 > 0:41:20HE WHACKS IT

0:41:20 > 0:41:21No...! Go on, then.

0:41:21 > 0:41:24Just gentle... Get your knife in along the knuckle edge

0:41:24 > 0:41:26and you just crack at around like so.

0:41:26 > 0:41:29And if I break these potatoes open...

0:41:30 > 0:41:32And this is what it is all about.

0:41:32 > 0:41:34Spuds... Look at them!

0:41:34 > 0:41:35Here we are, look at this.

0:41:35 > 0:41:38Look at the steam coming out of there!

0:41:38 > 0:41:42- Smell the aroma on that.- It looks good to me.- Smell the aroma on that.

0:41:42 > 0:41:44- Looks good to me.- Fantastic. Fantastic.

0:41:45 > 0:41:49Right, all you need to do to carve it... You don't need a knife.

0:41:49 > 0:41:50- Just take a fork.- Right.

0:41:50 > 0:41:52Take a fork...

0:41:52 > 0:41:54JAMES CLATTERS PLATES

0:41:54 > 0:41:55I'll get you a plate.

0:41:55 > 0:41:57I can put it on there, if you want?

0:41:57 > 0:41:59On there? Go on, then.

0:41:59 > 0:42:02So, just some sea beets on the base like so. Nice and simple.

0:42:02 > 0:42:03A few spuds.

0:42:03 > 0:42:06Look, nice and gelatinous and sticky - look how moist.

0:42:06 > 0:42:08Ow, they're 'ot, aren't they?!

0:42:08 > 0:42:10There's a surprise - coming out of an oven(!)

0:42:10 > 0:42:12CHUCKLING

0:42:12 > 0:42:15Look at that. It's so gelatinous and sticky and moist.

0:42:15 > 0:42:17Just carve it with a fork.

0:42:17 > 0:42:19I don't like the idea of a knife when you've got a dish like this.

0:42:19 > 0:42:21Get nice and rustic.

0:42:21 > 0:42:23Another piece... Get that whole piece there, like that.

0:42:23 > 0:42:25Whack it on there like so.

0:42:25 > 0:42:28And then... a little sieve for the sauce.

0:42:28 > 0:42:29- Got that.- Perfect.

0:42:29 > 0:42:32And just to finish it off, some wild sorrel.

0:42:32 > 0:42:35because it's got an amazing acidity to it.

0:42:35 > 0:42:37Oh, what am I doing? In there...

0:42:37 > 0:42:40- I need a sieve.- I'm going mad. Look at that. There you go.

0:42:40 > 0:42:42- There we are.- Final touches.

0:42:42 > 0:42:45And, of course, because it's been baked for a long time

0:42:45 > 0:42:47- it needs a bit of sauce to keep it moist.- Sauce over the top?

0:42:47 > 0:42:49Lovely.

0:42:49 > 0:42:51Sauce over the top.

0:42:51 > 0:42:54- Some wild sorrel on there, as well. - Remind us what that is again?

0:42:54 > 0:42:56So, that is my shoulder of lamb - salt marsh lamb -

0:42:56 > 0:42:59baked in a salt crust with wild herbs and potatoes.

0:42:59 > 0:43:01And I need a rest while you look at that.

0:43:06 > 0:43:09I have to say, it looks fantastic, it is worth the effort.

0:43:09 > 0:43:11We'll put this here, as well.

0:43:11 > 0:43:13Smell some of the aroma from that.

0:43:13 > 0:43:15Dive into that, Monty.

0:43:15 > 0:43:18A slow-roast shoulder of lamb is one of my favourite dishes.

0:43:18 > 0:43:20This is what would be a Food Heaven.

0:43:20 > 0:43:23They said I could only choose one, actually, I would've had about six.

0:43:23 > 0:43:25Fantastic.

0:43:25 > 0:43:27- I love it.- Dive into that and tell us what you think.

0:43:27 > 0:43:30- Like you say, you could do chicken like that, as well.- Venison.

0:43:30 > 0:43:34Venison works really well. I mean, the longer cooking times, the...

0:43:34 > 0:43:36- Dive in.- Beautifully moist.

0:43:36 > 0:43:38Just get your fork and dig in.

0:43:38 > 0:43:41Happy with that? And the potatoes - nice way of cooking them.

0:43:41 > 0:43:43For me, it's a real Saturday-night sort of dish.

0:43:43 > 0:43:46Go to your butcher's now, get your lamb, get your salt crust,

0:43:46 > 0:43:49put it in the oven four o'clock - eight o'clock it will be perfect.

0:43:49 > 0:43:50Take you a week, though,

0:43:50 > 0:43:53if you've a dinner party for 12, to wrap up those potatoes!

0:43:56 > 0:43:59That's a cracking dinner party centrepiece.

0:43:59 > 0:44:00Now, if you're looking for a guide

0:44:00 > 0:44:04to help you with your culinary tour of France, then look no further.

0:44:04 > 0:44:07Here he is, the late, great Mr Keith Floyd.

0:44:07 > 0:44:08He's in Burgundy today,

0:44:08 > 0:44:09cooking veal escalope.

0:44:11 > 0:44:15CHURCH BELL TOLLS

0:44:21 > 0:44:23CHANTING

0:44:23 > 0:44:26No, it's not Songs Of Praise.

0:44:26 > 0:44:28This is, in fact, Citeaux Abbey

0:44:28 > 0:44:31right in the heart of one of France's most prestigious

0:44:31 > 0:44:33wine-growing areas, and, you know, if these monks -

0:44:33 > 0:44:36I don't mean THESE ones, the ones who came before them centuries ago -

0:44:36 > 0:44:38hadn't settled here to tend the vines,

0:44:38 > 0:44:40Burgundy today would be a pretty dry place.

0:44:40 > 0:44:43Strangely enough, the old order of the Cistercian monks

0:44:43 > 0:44:46forbade them to drink the stuff.

0:44:46 > 0:44:49They were probably far too busy knocking the living daylights

0:44:49 > 0:44:51out of the Benedictine monks down the road.

0:44:51 > 0:44:53You know, the ones that make that nice liqueur.

0:44:56 > 0:44:58You've got to admire these chaps.

0:44:58 > 0:45:01They make fantastic light and creamy cheese called Citeaux

0:45:01 > 0:45:03named after the monastery and made from the milk

0:45:03 > 0:45:05of these Charolais cows.

0:45:05 > 0:45:06And they're totally self-sufficient.

0:45:06 > 0:45:09In fact, my grandmother would've approved of their attitudes -

0:45:09 > 0:45:12early to bed, early to rise, all that bit.

0:45:12 > 0:45:15And, you know, if it wasn't for the fact that women are sadly banned,

0:45:15 > 0:45:18I wouldn't mind spending a few weeks here myself...

0:45:18 > 0:45:20to cleanse my very weary soul.

0:45:23 > 0:45:27And here's one of my producers making an unusually dignified exit

0:45:27 > 0:45:29to the Dog And Ferret. He-he-he...!

0:45:35 > 0:45:38I thought the best way - initially, at least - to see Burgundy,

0:45:38 > 0:45:40was from a boat on the River Saone

0:45:40 > 0:45:42which flows through this lush countryside.

0:45:42 > 0:45:45The Saone, by the way, is a very important river

0:45:45 > 0:45:47and though not as wide as the Orinoco,

0:45:47 > 0:45:48or as long as the Mississippi,

0:45:48 > 0:45:50the French are very proud of it.

0:45:50 > 0:45:52I forget how long it is - anyway this isn't a geography lesson.

0:45:52 > 0:45:55Oh, look! There's my 900ft floating kitchen going by.

0:45:55 > 0:45:58Burgundy food broadly falls into two categories.

0:45:58 > 0:45:59One where it's stewed in a red wine,

0:45:59 > 0:46:02and one where it's sauteed and turned into a mustard sauce-y thing

0:46:02 > 0:46:05to pour over it. I'm doing the latter - mustard sauce.

0:46:05 > 0:46:07Very simple. Clive, come down here.

0:46:07 > 0:46:08Usual routine.

0:46:08 > 0:46:10Two escalopes of veal,

0:46:10 > 0:46:12some choice Dijon mustard,

0:46:12 > 0:46:15some unsalted butter, some wonderful thick double cream -

0:46:15 > 0:46:16very rare to find in France,

0:46:16 > 0:46:18cos often cream in France isn't very good -

0:46:18 > 0:46:21and the whole thing is going to be finished off

0:46:21 > 0:46:23with this wonderful Marque de Bourgogne -

0:46:23 > 0:46:26which is a kind of a very strong alcohol, sub-brandy sort of stuff,

0:46:26 > 0:46:28made from the residue of the wine pressing.

0:46:28 > 0:46:30But I'm not even doing that just for me,

0:46:30 > 0:46:32or even for the director behind the camera,

0:46:32 > 0:46:34I'm doing it for a very important guy who's coming to lunch

0:46:34 > 0:46:36and who, at this moment, is sitting looking rather bored

0:46:36 > 0:46:38on the bow of this barge.

0:46:38 > 0:46:41So, if you'll come with me, here's a frying pan...

0:46:41 > 0:46:43Stay with that, Clive, while I get my act together.

0:46:43 > 0:46:45We put a bit of butter in there

0:46:45 > 0:46:48and, hopefully, because, as usual, we've conned our way,

0:46:48 > 0:46:51and I'm not familiar with the equipment here.

0:46:51 > 0:46:53We do try to do things in real time and live,

0:46:53 > 0:46:57so let's hope I've got the butter melting away there properly...

0:46:57 > 0:46:58and one escalope of veal in.

0:46:58 > 0:47:01Did you get that? He got that.

0:47:01 > 0:47:03Another escalope of veal in.

0:47:03 > 0:47:06Fingers in, turn it over the second it's got a little bit sealed.

0:47:06 > 0:47:08Like that.

0:47:08 > 0:47:11Season it with a little pepper.

0:47:11 > 0:47:12Exactly like that.

0:47:12 > 0:47:15Never add salt to meat, by the way, until it's sealed,

0:47:15 > 0:47:18otherwise it brings the juices out and spoils it.

0:47:18 > 0:47:20Now, you'll need to bear with me, take a look out of the window

0:47:20 > 0:47:24if you're a bit bored at this stage. You'll see some lovely sights.

0:47:24 > 0:47:26Beautiful countryside, vines,

0:47:26 > 0:47:29maidens cavorting on the banks of the canal, stuff like that...

0:47:29 > 0:47:30Possibly people cycling past -

0:47:30 > 0:47:32because one way or another,

0:47:32 > 0:47:35that's got to fry away for a second or two.

0:47:35 > 0:47:36# Floyd busy down below

0:47:36 > 0:47:38# In ze galley cooking veau

0:47:38 > 0:47:40- # Cooking veau - # Down below

0:47:40 > 0:47:41# Cooking veau

0:47:41 > 0:47:43# Belo-o-o-ow...

0:47:43 > 0:47:44# Out ze window

0:47:44 > 0:47:46# Looking out ze window...#

0:47:46 > 0:47:49Now, when you buy mustard, you can buy any kind.

0:47:49 > 0:47:52You can buy dark, vinegary-flavoured ones,

0:47:52 > 0:47:54you can buy delicate yellow ones.

0:47:54 > 0:47:57But for cooking with mustard, use the pale yellow one,

0:47:57 > 0:48:00and always add it to the sauce at the end,

0:48:00 > 0:48:01because if you cook it too hot,

0:48:01 > 0:48:03if you make it too rich into the sauce,

0:48:03 > 0:48:05it takes away the flavour of the mustard.

0:48:05 > 0:48:06So, you warm the sauce up

0:48:06 > 0:48:09and then add the mustard for the last end little bit.

0:48:09 > 0:48:11Which we shall now do, because this...

0:48:11 > 0:48:14Because he is a Frenchman, he likes his meat slightly underdone.

0:48:15 > 0:48:17Turn that again like that.

0:48:17 > 0:48:19All I do now...

0:48:19 > 0:48:22And this is going to wreck your camera.

0:48:22 > 0:48:24LOUD HISSING

0:48:24 > 0:48:26A little Marque de Bourgogne

0:48:26 > 0:48:28goes in there like that.

0:48:28 > 0:48:30Absolutely up to maximum there.

0:48:31 > 0:48:32The meat goes onto there.

0:48:34 > 0:48:36Let the juice of the meat...

0:48:36 > 0:48:39..and the Marque de Bourgogne reduce a little bit,

0:48:39 > 0:48:41stir in some cream like that.

0:48:41 > 0:48:43Two of those I should think would be fine.

0:48:43 > 0:48:45Let's put three in.

0:48:45 > 0:48:47Now, let that bubble away for a bit.

0:48:47 > 0:48:49They'll probably be editing this down as they go along

0:48:49 > 0:48:51because they can't afford the film

0:48:51 > 0:48:53to actually cook a dish from beginning to end,

0:48:53 > 0:48:56and I promise you, we are cooking in real time.

0:48:56 > 0:48:58You can see by my face, I'm getting a bit hot.

0:48:58 > 0:49:00Stay on that, Clive, while I get some pepper to put in there.

0:49:00 > 0:49:02Like that.

0:49:04 > 0:49:06Maximum heat, let it bubble away a bit.

0:49:06 > 0:49:08I'll have a swig of wine while that's going on.

0:49:08 > 0:49:10Another glass of Beaujolais.

0:49:10 > 0:49:13Thicken this excellent sauce with a bit of excellent

0:49:13 > 0:49:15French unsalted butter.

0:49:15 > 0:49:17Melt that in like that.

0:49:20 > 0:49:22All this is quite boring, this bit.

0:49:22 > 0:49:24But, as I say, feel free to have a walk around the...

0:49:24 > 0:49:26walk across the water and...

0:49:27 > 0:49:28That's lovely now.

0:49:28 > 0:49:30Then just a little bit of mustard -

0:49:30 > 0:49:32about that much.

0:49:32 > 0:49:35You can always look up one of these famous books,

0:49:35 > 0:49:40preferably one of mine, to see precisely how much you put in.

0:49:40 > 0:49:41That's it.

0:49:41 > 0:49:44It's glistening yellow.

0:49:44 > 0:49:45It's golden, it's mustard,

0:49:45 > 0:49:48it says Dijon, it says Burgundy.

0:49:48 > 0:49:50Pop it over there like that.

0:49:50 > 0:49:52Look at that - simplicity itself!

0:49:53 > 0:49:54Last time I cooked on a boat -

0:49:54 > 0:49:56you can barely see this one moving -

0:49:56 > 0:49:59it was a trawler in the gales off the south-west of England.

0:49:59 > 0:50:03Anyway, there we are - escalope de veau a la moutarde de Dijon.

0:50:03 > 0:50:05Je vous souhaitez bonne sante et bon appetit.

0:50:07 > 0:50:12And so to lunch and a short, but meaningful, lesson on Burgundy wine

0:50:12 > 0:50:14from Jean-Michel Lafond.

0:50:14 > 0:50:15It's all the monks, you know?

0:50:15 > 0:50:18When they established the monastery,

0:50:18 > 0:50:20they have received a small piece of land in order to produce

0:50:20 > 0:50:22the wines they needed for their mass.

0:50:22 > 0:50:24And when they arrived to the vineyards,

0:50:24 > 0:50:27when they arrived to the nature, they had a religious attitude,

0:50:27 > 0:50:32which is based, you know, like any religious attitude, on respect.

0:50:32 > 0:50:34And they've decided to respect the soil

0:50:34 > 0:50:38and they decided to respect the character of the soil.

0:50:38 > 0:50:39So, how have they resolved that?

0:50:39 > 0:50:42They chose particular vines which were suitable for that area?

0:50:42 > 0:50:46Absolutely. Little by little, they have made a selection of the plant

0:50:46 > 0:50:49and they have noticed that the chardonnay plant for producing

0:50:49 > 0:50:52the white wine and the pinot noir plant to produce the red wine

0:50:52 > 0:50:56- was the best plant for us, you know? - Did monks ever get drunk?

0:50:56 > 0:50:59Did monks drink wine to enjoy themselves

0:50:59 > 0:51:03or merely to celebrate Jesus Christ and mass and religion?

0:51:03 > 0:51:05Well, I think both, you know?

0:51:05 > 0:51:08They were really using the wine for the mass

0:51:08 > 0:51:11and really enjoy the wine by themselves.

0:51:11 > 0:51:15This Cote de Nuits is very rich and soft and fruity, isn't it?

0:51:15 > 0:51:18And what makes the difference to all the Burgundy wines?

0:51:18 > 0:51:19Wine is like people.

0:51:19 > 0:51:23Wine is made by people for the people, and if you take

0:51:23 > 0:51:26a group of people, you have some great ones and some funny ones.

0:51:26 > 0:51:29So, that's the kind of thing which happens.

0:51:29 > 0:51:32And wine reflects, you know, the life of the whole region.

0:51:32 > 0:51:35And fortunately, we have some people who really produce good

0:51:35 > 0:51:39stuff like this, pretty rich, giving a lot of aromas,

0:51:39 > 0:51:42and a wine, as well, which looks nice, because never forget

0:51:42 > 0:51:45that when you look at the wine, just one idea to remember,

0:51:45 > 0:51:47when you look at it, you must like it.

0:51:47 > 0:51:50If you don't like it when you see it, you will never enjoy it.

0:51:50 > 0:51:53- So, it's like a woman. - Exactly! Exactly.

0:51:57 > 0:51:58KEITH COUGHS

0:52:01 > 0:52:05MUSIC: From The Same Hill by Brian Eno

0:52:06 > 0:52:09Now the bit you've all been waiting for, the arty bit.

0:52:09 > 0:52:11There are two reasons for this.

0:52:11 > 0:52:15One, Clive still hasn't won an award for his amazing photography,

0:52:15 > 0:52:18and two, the director's really into this strange music,

0:52:18 > 0:52:19which is completely above me.

0:52:19 > 0:52:21I'd rather have the Dave Clark Five any day.

0:52:21 > 0:52:24However, it is the first day of the "recolte", or "harvest",

0:52:24 > 0:52:27and whether you like it or not, Clive is now going to indulge

0:52:27 > 0:52:30himself in some dead moody shots of people picking grapes.

0:52:30 > 0:52:32Then, in a minute, I shall give you

0:52:32 > 0:52:35three salient facts on Burgundy wine.

0:52:35 > 0:52:36OK, up with the music, please.

0:52:36 > 0:52:39MUSIC CONTINUES

0:52:48 > 0:52:51OK, fade the music again.

0:52:51 > 0:52:54Right, fact one, what have the Romans ever done for us?

0:52:54 > 0:52:56I mean, what have the Romans ever done?!

0:52:56 > 0:53:00Well, they planted the first vines in Burgundy and Bordeaux...

0:53:00 > 0:53:01it says here.

0:53:01 > 0:53:06Number two, the prime grape of the Burgundy area is the pinot noir,

0:53:06 > 0:53:08or the "black pinot".

0:53:08 > 0:53:12Number three, Napoleon, on his European mini breaks wouldn't

0:53:12 > 0:53:14leave home without a wagonload of Chambertin.

0:53:14 > 0:53:15He loved it so much,

0:53:15 > 0:53:19he made his army salute the vineyard every time they passed.

0:53:19 > 0:53:20I think I said that right.

0:53:20 > 0:53:22And number four, I like it very much.

0:53:27 > 0:53:29I have to come fairly clean about all this.

0:53:29 > 0:53:31Yes, I'm arrogant. Yes, I drink a lot.

0:53:31 > 0:53:34But I don't really know a great deal about Burgundy wines,

0:53:34 > 0:53:36and everything's been said about it.

0:53:36 > 0:53:39Hugh Johnson, John Arlott, Jancis Robinson,

0:53:39 > 0:53:41everybody knows all about it.

0:53:41 > 0:53:43Buy books, research it as much as you like,

0:53:43 > 0:53:46but the best way to find out about Burgundy wine is to drive

0:53:46 > 0:53:49through the countryside, stopping here and there, having a glass.

0:53:49 > 0:53:51And if you can't do that, buy my new game,

0:53:51 > 0:53:54which I haven't yet invented. It's going to be called Vinopoly.

0:53:54 > 0:53:56You throw a six, and every time you land on a little

0:53:56 > 0:53:59appellation controlee plot of land, you get a super glass of wine.

0:53:59 > 0:54:01Imagine the fun you could have

0:54:01 > 0:54:03in these cold British winter evenings with an array of, say...

0:54:03 > 0:54:06Oh, what's this village here called? Missed it. Never mind.

0:54:06 > 0:54:09..glasses of...bottles of Morey-Saint-Denis, Aloxe-Corton,

0:54:09 > 0:54:11Chambertin, arranged

0:54:11 > 0:54:14warming gently in front of the hearth, throwing sixes and

0:54:14 > 0:54:17drinking your way through a wonderful, wonderful part of France.

0:54:17 > 0:54:19But I'm rabbiting on, and I've got some real work to do.

0:54:19 > 0:54:22You know how we like to make these programmes really difficult?

0:54:22 > 0:54:26My producer has invited a few of my yet-to-be-made friends to lunch.

0:54:26 > 0:54:28About 35 of them.

0:54:28 > 0:54:29Should be quite amusing!

0:54:32 > 0:54:36I'm going to cook them a coq au vin. Coq au vin to Burgundy is

0:54:36 > 0:54:37what a Cornish pasty is to Cornwall,

0:54:37 > 0:54:39it is the national dish of this region.

0:54:39 > 0:54:41And I've had two or three

0:54:41 > 0:54:44while I've been here in two-star restaurants, Routier restaurants.

0:54:44 > 0:54:45It hasn't been all that good.

0:54:45 > 0:54:48So, my avowed aim today is to make the best coq au vin there is,

0:54:48 > 0:54:49otherwise I'm going to eat my hat.

0:54:49 > 0:54:52Anyway, Clive, come down. Let's look at the ingredients, as we do.

0:54:52 > 0:54:54The most important thing,

0:54:54 > 0:54:57and look at this, my darlings, 35 lots of chicken.

0:54:57 > 0:54:59There are 70 pieces there, OK?

0:54:59 > 0:55:01And it's a free-range chicken raised by a farmer.

0:55:01 > 0:55:03We have some mushrooms, OK?

0:55:03 > 0:55:05Mushrooms - champignons de Paris, they're called.

0:55:05 > 0:55:08We have bay leaves and thyme, OK?

0:55:08 > 0:55:11Clive, come on around a little bit, if you will?

0:55:11 > 0:55:15Parsley, garlic, salted, smoked bacon,

0:55:15 > 0:55:17which I'm going to cut up into little cubes,

0:55:17 > 0:55:20carrots, onions and, over here a bit,

0:55:20 > 0:55:23last, but absolutely not least, Gevrey-Chambertin,

0:55:23 > 0:55:26one of the finest Burgundy wines in the area.

0:55:26 > 0:55:29Now, what I've got to do, I've got to chop up all these little bits.

0:55:29 > 0:55:33Clive, I know this is difficult, but I am under supreme pressure here.

0:55:33 > 0:55:35Chop things up like that into small cubes.

0:55:35 > 0:55:37I've got to chop up onions and things.

0:55:37 > 0:55:39But to help myself, I've done a bit of that already.

0:55:39 > 0:55:42Come over here and have a look into my pot.

0:55:42 > 0:55:43If I can take that off...

0:55:43 > 0:55:46You see, I've chopped up the bits of bacon, carrots and onion,

0:55:46 > 0:55:49already frying away in there. Quite happy about that?

0:55:49 > 0:55:51And they're nice and golden brown.

0:55:51 > 0:55:55Now, I've got to dust these pieces of chicken into some

0:55:55 > 0:55:57flour like that, just a tiny bit.

0:55:57 > 0:55:59I have to put a little bit of salt on.

0:55:59 > 0:56:01Like that. A little bit of pepper. You know how to do that.

0:56:01 > 0:56:03You're not really worried about that.

0:56:03 > 0:56:07And it goes into the pot, and hundreds of those go into the pot.

0:56:07 > 0:56:10Now, this is where I can't explain exactly what we're doing.

0:56:10 > 0:56:13I've also got to prepare an hors d'oeuvre for 35 people.

0:56:13 > 0:56:16You go for a walk round the fields, see how they are down there,

0:56:16 > 0:56:18picking the grapes and working up the appetite

0:56:18 > 0:56:21that's going to crucify me if I don't do it properly!

0:56:21 > 0:56:23I'll see you back in a minute, OK?

0:56:24 > 0:56:28# Gevrey-Chambertin is the name of the vin

0:56:28 > 0:56:32# The leaves understand it's the best in the land

0:56:32 > 0:56:36# Grape on the vine will soon turn to wine

0:56:36 > 0:56:40# And we'll drink it, drink it

0:56:40 > 0:56:44# Food without some wine means the sun does not shine

0:56:44 > 0:56:48# But never mind, everything will be fine

0:56:48 > 0:56:52# We have a hunch that this little lunch

0:56:52 > 0:56:55# Will be vraiment tres bon

0:56:57 > 0:57:00# We have a hunch that this little lunch

0:57:00 > 0:57:04# Will be vraiment tres bon. #

0:57:07 > 0:57:11'Ah, yes, here's one of my new chums, Rene Leclair.

0:57:11 > 0:57:13'I know he looks a bit like a player in a Clint Eastwood movie,

0:57:13 > 0:57:17'but he makes great wine and in the old-fashioned way.

0:57:17 > 0:57:21'Like all true creative geniuses, people like me and my producer,

0:57:21 > 0:57:23'he's very passionate...for his wine

0:57:23 > 0:57:25'and also the ladies that pick the grapes.

0:57:25 > 0:57:28'In fact, his wife told me with a bit of a smile he married her

0:57:28 > 0:57:30'not only for love,

0:57:30 > 0:57:32'but also for the few hectares of vines that she owned.

0:57:32 > 0:57:35'They're a philosophical lot, aren't they, the French?'

0:57:37 > 0:57:39Hello! I'm glad you enjoyed - at least,

0:57:39 > 0:57:41I HOPE you enjoyed that romp around the wine fields.

0:57:41 > 0:57:43We've had every kind of disaster here.

0:57:43 > 0:57:46We've had a power cut. I've got half of the chicken for

0:57:46 > 0:57:48the coq au vin cooking on the other side of the road.

0:57:48 > 0:57:50I'm going to just finish it off with a last little

0:57:50 > 0:57:53drop of beautiful Gevrey-Chambertin,

0:57:53 > 0:57:58the rich Burgundy wine that goes into this fabulous dish, coq au vin.

0:57:58 > 0:58:02Now, just if I may, to recap - there it is, doesn't it look nice? -

0:58:02 > 0:58:05just to recap, I fried the chicken with smoked bacon

0:58:05 > 0:58:08and mushrooms and onions and little pieces of carrot,

0:58:08 > 0:58:11I put it into this big casserole, then the electricity went,

0:58:11 > 0:58:14so I took half of the chicken across the road, fried it over there,

0:58:14 > 0:58:17brought it back into this one, poured in the red wine, added

0:58:17 > 0:58:21bay leaves, thyme, salt, pepper, garlic and Gevrey-Chambertin...

0:58:23 > 0:58:24..which is damn good.

0:58:24 > 0:58:27But these chaps are about to charge through the fields now.

0:58:27 > 0:58:30Just one little point, I'm actually drinking a kir here,

0:58:30 > 0:58:34and all of those of you who think a kir is white Bourgogne Aligote

0:58:34 > 0:58:36with blackcurrant liqueur in can be wrong,

0:58:36 > 0:58:39because Gevrey-Chambertin and blackcurrant liqueur is superb

0:58:39 > 0:58:41and it is still called a kir.

0:58:43 > 0:58:44'It's 12 o'clock,

0:58:44 > 0:58:47'and I'd had a dickens of a morning trying to get this coq au vin

0:58:47 > 0:58:49'together, what with electricity cuts and all,

0:58:49 > 0:58:51'and the first meal must be brilliant.

0:58:51 > 0:58:53'So, I thought I'd go in and give them a few words,

0:58:53 > 0:58:55'if necessary, of excuse!'

0:58:55 > 0:58:58Messieurs, dames, si je peux vous silencier pour un instant,

0:58:58 > 0:59:01je voudrais faire... Ta gueule, la-bas, s'il vous plait! Bon.

0:59:01 > 0:59:03- LAUGHTER - Excusez-moi.

0:59:03 > 0:59:07Je voudrais faire tous mes excuses pour ce repas degueulasse.

0:59:07 > 0:59:09J'ai fait mes meilleurs efforts,

0:59:09 > 0:59:14mais nous avons un coupage d'electricite pendant le truc.

0:59:14 > 0:59:18Moi, je ne suis pas habitue de cuisiner pour 35 personnes.

0:59:18 > 0:59:23J'espere que dans votre petits enveloppes de paie au fin de recolte

0:59:23 > 0:59:31il sera un petit supplement pour vous payer de supporter

0:59:31 > 0:59:33ce merde que j'avais fait aujourd'hui.

0:59:33 > 0:59:37Je vous souhaite un bon recolte et un bonne semaine, ou jour -

0:59:37 > 0:59:40je ne sais combien vous travaillez. Merci beaucoup.

0:59:48 > 0:59:51There'll be more from the culinary legend next week.

0:59:51 > 0:59:53As ever, we're looking back at some of the great

0:59:53 > 0:59:56cooking from the Saturday Kitchen archives.

0:59:56 > 0:59:58Still to come on today's Best Bites,

0:59:58 > 1:00:00the heat was turned right up high

1:00:00 > 1:00:02when Glynn Purnell met Kenny Atkinson

1:00:02 > 1:00:04at the Saturday Kitchen omelette hobs.

1:00:04 > 1:00:07But who would come out on top? Find out in just a few minutes' time.

1:00:07 > 1:00:09Jason Atherton shows us

1:00:09 > 1:00:13how to cook a succulent onglet steak with a spiced pumpkin jam.

1:00:13 > 1:00:15He serves the steak with Ratte potatoes

1:00:15 > 1:00:18and a classic wild-mushroom sauce.

1:00:18 > 1:00:21And Michelle Ryan faces her Food Heaven or Food Hell.

1:00:21 > 1:00:24Would she get her Food Heaven, a white chocolate, Bourbon

1:00:24 > 1:00:27and raspberry cheesecake, or would she get her dreaded Food Hell,

1:00:27 > 1:00:29Singapore chilli crab with egg fried rice?

1:00:29 > 1:00:32Find out what she gets to eat at the end of the show.

1:00:32 > 1:00:36Now, Michael Caines' modern take on classic cooking always

1:00:36 > 1:00:37goes down well on Saturday Kitchen,

1:00:37 > 1:00:41and this fabulous fish supper is no exception.

1:00:41 > 1:00:43As always, magic food that you're cooking.

1:00:43 > 1:00:46- What are you cooking today? - A wonderful dish.

1:00:46 > 1:00:48We've got some monkfish fillet here, some mussels,

1:00:48 > 1:00:50so we'll take some shallots, butter,

1:00:50 > 1:00:53sweat them down, got some saffron, some herbs,

1:00:53 > 1:00:55then we're going to make the sauce from the mussel juice

1:00:55 > 1:00:59- with some white wine, fish stock, cream.- Lovely.- Beautifully done.

1:00:59 > 1:01:01Very classy. So, the monkfish will go in here.

1:01:01 > 1:01:03We'll season this slightly differently.

1:01:03 > 1:01:07We've got some table salt, and we're going to take some curry powder

1:01:07 > 1:01:11- and we'll mix those two together. - Is it a mild curry powder you use?

1:01:11 > 1:01:14It is, mild curry powder, but Madras curry powder is fine, too.

1:01:14 > 1:01:16We'll just season the monkfish

1:01:16 > 1:01:19with the salt and curry powder.

1:01:19 > 1:01:21That way, it gets on nice and even.

1:01:21 > 1:01:23And then, the good thing here, really,

1:01:23 > 1:01:25because monkfish is quite a firm-textured fish,

1:01:25 > 1:01:29just leave it for about 30 minutes, possibly, in the fridge,

1:01:29 > 1:01:33and the salt just draws out the moisture and gets it firmer,

1:01:33 > 1:01:35so that's going to be fantastic.

1:01:35 > 1:01:37Now, we take a little bit of olive oil, James,

1:01:37 > 1:01:40and we're going to cook this monkfish in some olive oil

1:01:40 > 1:01:43with a bit of beurre noisette

1:01:43 > 1:01:44and then we'll put it in the oven

1:01:44 > 1:01:47to roast for about three or four minutes.

1:01:47 > 1:01:49So in we go, start it off,

1:01:49 > 1:01:52- and then we'll add some butter. - The butter's important for this,

1:01:52 > 1:01:56- cos it not only gives it its nice colour...- I love cooking in noisette.

1:01:56 > 1:01:58We just seared it off, turn it over

1:01:58 > 1:02:02- and do you mind, we'll put that in the...- I'll put that in there...

1:02:02 > 1:02:04- OK, great.- ..while you can get on and do the mussels.

1:02:04 > 1:02:07- The mussel sauce... - How long is this going in for, boss?

1:02:07 > 1:02:09About four, five minutes maximum.

1:02:09 > 1:02:12- Four, five minutes, OK. - And the sauce itself...

1:02:12 > 1:02:15Thank you for the shallots. Just put the shallots in...

1:02:15 > 1:02:17with the butter.

1:02:17 > 1:02:19A pinch of salt's always good, as well.

1:02:19 > 1:02:23- Doing it in that pan?- Of course I'm doing it in a pan.- There you go.

1:02:23 > 1:02:25Thank you. I know what I'm doing.

1:02:25 > 1:02:28There's a sink behind, if you want to wash your hands.

1:02:28 > 1:02:31And then just a little bit of saffron, cook out the saffron,

1:02:31 > 1:02:34we've got some thyme here

1:02:34 > 1:02:37and some bay leaf.

1:02:37 > 1:02:41The mussels themselves are ready to go in.

1:02:41 > 1:02:44Splash of white wine, that's all we're going to cook this in.

1:02:45 > 1:02:47- Thank you.- Like moules marinieres.

1:02:47 > 1:02:50Exactly, just like moules marinieres.

1:02:50 > 1:02:52- Mussels in.- Lid on?- Lid on.

1:02:52 > 1:02:56Yeah. And these are going to cook for how long? Literally?

1:02:56 > 1:02:59- A few minutes.- Couple of minutes. - Maximum, couple of minutes, James.

1:02:59 > 1:03:03I'd like you to just take them out. We want them to be plump.

1:03:03 > 1:03:05Then, when you use all the mussels,

1:03:05 > 1:03:08make sure they're closed. We've got a bit of chopped tarragon for that.

1:03:08 > 1:03:10- Now, winning awards...- Yes.

1:03:10 > 1:03:13- Mark here's won plenty of awards. - Not enough!

1:03:13 > 1:03:16Not enough? You've won one recently, haven't you?

1:03:16 > 1:03:19- Second-best hotel in the world? - That was Gidleigh Park, yes.

1:03:19 > 1:03:22- It's outrageous. Why not first? - What was the first one anyway?

1:03:22 > 1:03:25- What was the first one?- Um... We were out-pitched.

1:03:25 > 1:03:27- Somewhere in Spain. - You can't remember!

1:03:27 > 1:03:29You're not bothered, are you? LAUGHTER

1:03:29 > 1:03:31Not bothered. "Somewhere!"

1:03:31 > 1:03:33I'm just gutted...!

1:03:33 > 1:03:38But I mentioned the empire. The restaurants are growing and growing?

1:03:38 > 1:03:40Yeah, Manchester restaurant just got Restaurant Of The Year

1:03:40 > 1:03:43for Manchester Food and Drink Awards. That's fantastic.

1:03:43 > 1:03:47We're only open for six months, so well done to all the team.

1:03:47 > 1:03:49And where's next for you, then?

1:03:49 > 1:03:52- Well, we're Chester next year. - Reading?

1:03:52 > 1:03:54- Opening...- Come on, stay away!

1:03:54 > 1:03:56Yeah, I didn't want to tell.

1:03:56 > 1:03:58- No, of course, yes. - Straight off the press.

1:03:58 > 1:03:59I'll come to you for a coffee.

1:03:59 > 1:04:02Definitely. We've just bought somewhere in Salisbury, so...

1:04:02 > 1:04:04- Great.- Fantastic.- Yeah, it's great.

1:04:04 > 1:04:08Good, OK. So, once these are cooked,

1:04:08 > 1:04:11- steam them up nicely.- They don't take very long.- Just strain them off.

1:04:13 > 1:04:18- Fantastic. And then we'll remove this.- I'll lose that.

1:04:18 > 1:04:21- Get rid of this.- What we want to do now is take the sauce.

1:04:21 > 1:04:23You want the meat out of here, yes?

1:04:23 > 1:04:27Absolutely. Just take some of this. I'm not going to use all of it.

1:04:27 > 1:04:29What we're looking to do is reduce that down, nice and hot,

1:04:29 > 1:04:33we're going to add some fish stock now, just the white wine,

1:04:33 > 1:04:35and the flavour's coming from the...

1:04:35 > 1:04:38Right, while you're doing that, you want me to turn over this monkfish?

1:04:38 > 1:04:41Yes, please, just a couple of minutes and then turn it over.

1:04:41 > 1:04:43Good. All looking good, James?

1:04:43 > 1:04:45It's cooked in all that lovely butter.

1:04:45 > 1:04:47Right. So, what's next?

1:04:47 > 1:04:50- Next...- The sauce. So, we've got the liquor from the mussels.

1:04:50 > 1:04:52Absolutely, this is all about a bit of reduction,

1:04:52 > 1:04:55and we can also add a little bit of butter,

1:04:55 > 1:04:58not too much butter, but we're going to reduce this now

1:04:58 > 1:05:00- with a little touch of cream. - We love butter, don't we?

1:05:00 > 1:05:03And, erm... I've got some grain mustard, James.

1:05:03 > 1:05:06Goes really well with monkfish. Actually, this sauce,

1:05:06 > 1:05:10if you remove the fish stock and put the chicken stock in,

1:05:10 > 1:05:13you can make the sauce - obviously, without the mussels -

1:05:13 > 1:05:16and it would go excellent with chicken, as well.

1:05:16 > 1:05:17It's that kind of same technique.

1:05:17 > 1:05:20- Or pork, actually.- Yeah.

1:05:20 > 1:05:21The secret is with mussels,

1:05:21 > 1:05:24literally, all you do is, you don't prise them open.

1:05:24 > 1:05:26Once you've cooked them, make sure you, literally...

1:05:26 > 1:05:30all the dead ones before are actually closed.

1:05:30 > 1:05:31- Look at that.- They're beautiful.

1:05:31 > 1:05:34The meat on these mussels is just amazing.

1:05:34 > 1:05:37- Well, they are in season at the moment.- These are Scottish mussels.

1:05:37 > 1:05:39So, they are absolutely superb.

1:05:39 > 1:05:43But they're full of meat, full of flavour.

1:05:43 > 1:05:45Now, you want some of these for garnish, is that right?

1:05:45 > 1:05:48Just a few for garnish. I like using the shells.

1:05:48 > 1:05:51Now, the reduction here for the sauce

1:05:51 > 1:05:53is just finished with a little bit of butter.

1:05:53 > 1:05:55Now, I'll whisk into that some grain mustard.

1:05:55 > 1:05:58A little bit of butter going in now.

1:05:58 > 1:06:00A shimmy of butter.

1:06:00 > 1:06:02- A "shimmy" of butter?- Yeah.

1:06:02 > 1:06:05And now, what I want to do is take your mussels and put them

1:06:05 > 1:06:08- back into the sauce.- I'm going as quick as I can.

1:06:08 > 1:06:10The butter's quite crucial at this stage.

1:06:10 > 1:06:12It's a bit like Daniel's thing. It helps thicken the sauce.

1:06:12 > 1:06:14It does, it's a monte. We call it monte au beurre,

1:06:14 > 1:06:18which basically means just to "thicken with butter", but it...

1:06:18 > 1:06:19This is the time that you slow down,

1:06:19 > 1:06:22you just take your time, take a spoon,

1:06:22 > 1:06:25check for the acidity and the balance

1:06:25 > 1:06:28and just finish the wonderful dish.

1:06:28 > 1:06:32And now, we've got some mussels going back through the sauce,

1:06:32 > 1:06:35heat them through, take a large spoon.

1:06:35 > 1:06:36Cool down, a little.

1:06:36 > 1:06:38There we have the monkfish.

1:06:39 > 1:06:42That's great. So, the monkfish, what I like about the monkfish, James,

1:06:42 > 1:06:45is its noisette of the butter.

1:06:45 > 1:06:48Just rest the monkfish for a few seconds

1:06:48 > 1:06:49and then, all you need to do is...

1:06:49 > 1:06:51I'll just slice this in half for you.

1:06:51 > 1:06:52Yeah, you can do that, dress it,

1:06:52 > 1:06:55and I'll get a large spoon ready for the sauce.

1:06:55 > 1:06:58Now, you actually serve this just slightly medium?

1:06:58 > 1:07:00Yeah, medium rare.

1:07:00 > 1:07:04Fish, like meat, should be rested, just a few seconds,

1:07:04 > 1:07:08a few minutes, sorry, just to keep the residual heat going through

1:07:08 > 1:07:12and then, just over the top, now, this delicious sauce.

1:07:12 > 1:07:14Now, this sauce is almost like a soup.

1:07:14 > 1:07:17Just think of it like a soup of mussels with the curried monkfish

1:07:17 > 1:07:19with the beurre noisette flavours,

1:07:19 > 1:07:22and the two spices, the curry and the saffron,

1:07:22 > 1:07:24just go excellent together.

1:07:24 > 1:07:27And the tarragon, fresh tarragon, right at the end. Delicious, James.

1:07:27 > 1:07:29So, remind us what that dish is again.

1:07:29 > 1:07:32So, here we are with curried, pan-fried monkfish with

1:07:32 > 1:07:36a saffron, mussel, grain mustard and tarragon sauce.

1:07:36 > 1:07:37What more do you want?

1:07:37 > 1:07:40Two-star Michelin chef. Brilliant.

1:07:45 > 1:07:47Absolutely brilliant. I can tell it's brilliant

1:07:47 > 1:07:51because I can smell it's brilliant, first of all. Mate, have a seat.

1:07:51 > 1:07:54- Lovely, thank you.- And dive in. Tell me what you think of this one.

1:07:54 > 1:07:55Now, adventurous cooking.

1:07:55 > 1:07:58One of the things that you'd probably attempt, or not?

1:07:58 > 1:08:03- As of today!- As of today.- You've got a spoon there to try the sauce.

1:08:03 > 1:08:05The sauce is like a soup.

1:08:05 > 1:08:07It's lovely to eat the whole lot, yeah?

1:08:07 > 1:08:10You said it earlier. It's just like a moules mariniere.

1:08:10 > 1:08:12The sauce itself is just like moules mariniere,

1:08:12 > 1:08:14but finished with a little bit of cream and...

1:08:14 > 1:08:17And with the mussels, the monkfish is a bit more money,

1:08:17 > 1:08:19- but you could mix-and-match the fish?- Exactly.

1:08:19 > 1:08:23- We talked about pollack, about cod, perhaps, even...- Halibut...

1:08:23 > 1:08:25Absolutely, halibut,

1:08:25 > 1:08:29but what you want is quite a meaty fish to carry out this dish.

1:08:29 > 1:08:32- What do you think?- Absolutely delicious. Really delicious.

1:08:37 > 1:08:39Such delicate and well-balanced flavours.

1:08:39 > 1:08:42It tasted sensational, did that dish.

1:08:42 > 1:08:45The concentration on Glynn Purnell and Kenny Atkinson's face

1:08:45 > 1:08:47was intense, when they went head-to-head

1:08:47 > 1:08:48at the omelette challenge.

1:08:48 > 1:08:52Kenny was all set on beating Glynn's record of 30 seconds,

1:08:52 > 1:08:54but how did they both do? Let's find out.

1:08:54 > 1:08:56Let's get down to business, the serious stuff.

1:08:56 > 1:08:59All the chefs that come on the show battle it out against the clock

1:08:59 > 1:09:02and each other to test how fast they can make a simple three-egg omelette.

1:09:02 > 1:09:05Glynn, pretty respectable time, 30 seconds, there.

1:09:05 > 1:09:08- Kenny, who would you like to beat on our board?- Erm, Mr Purnell.- Really?

1:09:08 > 1:09:11Usual rules apply. Three-egg omelette, cooked as fast as you can.

1:09:11 > 1:09:14Put the clocks on the screens, please. Are you ready?

1:09:14 > 1:09:15Three, two, one, go.

1:09:16 > 1:09:18Secret practice has paid off, Kenny!

1:09:20 > 1:09:23They go all serious. Nobody speaks to me on this bit.

1:09:23 > 1:09:24- No time.- There you go, right.

1:09:26 > 1:09:28Just make sure you get up to the boil, that's the key to it.

1:09:31 > 1:09:33The concentration on their faces!

1:09:34 > 1:09:36Are you sure it's an omelette?

1:09:40 > 1:09:41CYMBAL CRASHES

1:09:41 > 1:09:45Let's go, almost time up. Looking good.

1:09:46 > 1:09:47Kenny hasn't said a word.

1:09:47 > 1:09:49He hasn't breathed!

1:09:49 > 1:09:50CYMBAL CRASHES

1:09:50 > 1:09:53There you go. Right.

1:09:55 > 1:09:57That's kind of...

1:09:57 > 1:09:58It's a French omelette.

1:09:58 > 1:10:01It is a wonder why I'm not ill on this show, isn't it, really?

1:10:02 > 1:10:05Have some more of that, it's delicious! What's wrong?

1:10:05 > 1:10:08Kenny's is seasoned, yours is not. Kenny?

1:10:08 > 1:10:10It's all about the time, Chef.

1:10:14 > 1:10:17- You haven't beaten Glynn. - I know that.

1:10:17 > 1:10:19You did it in 33.96.

1:10:19 > 1:10:20But it's scrambled eggs.

1:10:20 > 1:10:23- You've got to put it back.- Aww!

1:10:23 > 1:10:25I'm not even going to get into the drumroll, James, it kills me.

1:10:25 > 1:10:28- It's killing me now. - JAMES LAUGHS

1:10:28 > 1:10:32You did it quicker than your time. What were you, 30.16?

1:10:32 > 1:10:35- You did it in 26.32 seconds.- Wow!

1:10:37 > 1:10:39I'm going to let you off, it's going on there, mate.

1:10:39 > 1:10:42- I'll let you off. I'll let you off. - Thank you.

1:10:47 > 1:10:50Well done, Glynn, But better luck next time, Kenny.

1:10:50 > 1:10:52Now, there were a few worried faces in the studio

1:10:52 > 1:10:56when Jason Atherton said he would be serving Ratte potatoes

1:10:56 > 1:10:58but don't worry, they're not what you think.

1:10:58 > 1:11:00Now, I love your food, because it inspires

1:11:00 > 1:11:01so many different chefs, as well.

1:11:01 > 1:11:03- You've got inspiration from all over the place.- Yeah.

1:11:03 > 1:11:06- What's the dish called?- So, we've got onglet of beef, simply grilled,

1:11:06 > 1:11:08because I love to use unusual cuts of meat.

1:11:08 > 1:11:10Then we've got pumpkin jam, a spiced pumpkin jam.

1:11:10 > 1:11:12We've got some beef here.

1:11:12 > 1:11:15Beef fat, we're going to render down to make the confit potatoes.

1:11:15 > 1:11:17So, rather than duck fat, we'll do it in beef fat

1:11:17 > 1:11:19because it's going with beef, so it's a natural marriage.

1:11:19 > 1:11:21- Beef fat potatoes, yeah. - We've got some wild mushrooms.

1:11:21 > 1:11:24I'll make a sauce with a bit of capers, shallots, parsley,

1:11:24 > 1:11:26a little bit of curly kale which is bang in season

1:11:26 > 1:11:28and we're going to simply braise that a little bit.

1:11:28 > 1:11:30- Mate, you want to get that on, first of all.- Yeah.

1:11:30 > 1:11:32So, what do you want me to do?

1:11:32 > 1:11:33If you grind those spices for me?

1:11:33 > 1:11:36This is cinnamon, nutmeg and clove,

1:11:36 > 1:11:39which are nice sort of autumny spices.

1:11:39 > 1:11:42This is the pumpkin which you've just steamed for an hour,

1:11:42 > 1:11:45or you can bake it in tinfoil, whatever.

1:11:45 > 1:11:47Then just chop it up and stick it in there,

1:11:47 > 1:11:49That gets blended up with that, as well.

1:11:49 > 1:11:51Then we're going to put the beef on. So, you just...

1:11:51 > 1:11:54This cut, in particular, whereabouts is it from?

1:11:54 > 1:11:55It's like, the flank, the skirt,

1:11:55 > 1:11:58just coming from this part of the animal, from there.

1:11:58 > 1:12:00But the French love this, don't they?

1:12:00 > 1:12:03- But it needs to be hung quite a long time, though.- You need to hang it.

1:12:03 > 1:12:06It is the most flavoursome part of the animal, I think.

1:12:06 > 1:12:08A bit chewy, but very, very tasty.

1:12:08 > 1:12:10They say it's the butcher's steak.

1:12:10 > 1:12:13In French, we call it "la piece du boucher".

1:12:13 > 1:12:16It's the steak that the butcher would put aside for himself.

1:12:16 > 1:12:20Put it aside. When you have steak and chips like that,

1:12:20 > 1:12:23you thinly slice it and pan-fry it and plate it out, there you go.

1:12:23 > 1:12:26All we do with the fat... We've got the steak cooking now.

1:12:26 > 1:12:29All we do with the fat is put it in a pan and render it down.

1:12:29 > 1:12:33Rendering means to basically melt it. So, in goes the potatoes.

1:12:33 > 1:12:35So, we've got our spices going in our blender.

1:12:35 > 1:12:37And then we want to flavour those potatoes,

1:12:37 > 1:12:39so we'll put in a bit of garlic.

1:12:39 > 1:12:40Now, you talked about that fat.

1:12:40 > 1:12:43You use a tremendous amount of beef in maze Grill.

1:12:43 > 1:12:45In the steak restaurant.

1:12:45 > 1:12:47So, is this some idea that you got

1:12:47 > 1:12:49from left over parts of butcher's?

1:12:49 > 1:12:53Yeah, he ages all the steaks for us and we've got this beautiful

1:12:53 > 1:12:56sort of creamy, goldeny-coloured fat on top.

1:12:56 > 1:12:59And, obviously, when we portion all the steaks up,

1:12:59 > 1:13:02we want to make sure that we use everything up, everything

1:13:02 > 1:13:04we can in the kitchen, so we said, "What can we do with this fat?"

1:13:04 > 1:13:07So we started, rather than buying duck fat in,

1:13:07 > 1:13:10we rendered it down and we use it to confit things in.

1:13:10 > 1:13:12We confit duck legs in it, we confit potatoes.

1:13:12 > 1:13:15And render it down, it's just too slowly cook it in a pan,

1:13:15 > 1:13:17- that's all it is?- Yes. So, if you pop that in there, James.

1:13:17 > 1:13:19Anyway, we've got our puree here.

1:13:19 > 1:13:21Yeah, just stick that in there, and we'll jam that down.

1:13:21 > 1:13:25- There you go. Butter in there.- Butter and a little bit of olive oil.

1:13:25 > 1:13:28Just going to pop the sugar in there.

1:13:28 > 1:13:31Pumpkin goes with so many different flavours, doesn't it?

1:13:31 > 1:13:33It's great. We've had it on the show before.

1:13:33 > 1:13:35A little bit of Amaretti biscuits.

1:13:35 > 1:13:37You can do it with ravioli, anything like that.

1:13:37 > 1:13:40It works with desserts, it works with everything, really.

1:13:40 > 1:13:42It's a universal vegetable.

1:13:42 > 1:13:43Plenty of sugar in there.

1:13:43 > 1:13:46Yeah, so we're just going to... Basically, all we're doing now is

1:13:46 > 1:13:50cooking that down like a conserve, so we're just jamming that down.

1:13:50 > 1:13:53- There you go.- And then, you cook that down for about an hour,

1:13:53 > 1:13:58an hour and a half, until you've got a real sort of nice, jammy texture.

1:13:58 > 1:13:59So, last time you were on the show,

1:13:59 > 1:14:01you were just opened in South Africa?

1:14:01 > 1:14:04Yeah, South Africa, we opened up, beginning of the year,

1:14:04 > 1:14:06in Easter, which was great.

1:14:06 > 1:14:09Great success. It's doing really well.

1:14:09 > 1:14:12- It's packed. If you can chop that for me, James?- And then Doha next.

1:14:12 > 1:14:14And then, I believe, you're going to Australia. Is that right?

1:14:14 > 1:14:16Yes, Australia, later on in the year.

1:14:16 > 1:14:19They're keeping me out of trouble, James, that's the bottom line.

1:14:19 > 1:14:22Is it the same ethos that you just duplicate in the restaurant?

1:14:22 > 1:14:23Not really. We change it.

1:14:23 > 1:14:25Basically, what we do with each,

1:14:25 > 1:14:28every time we take the cuisine to a different country,

1:14:28 > 1:14:30we always use local produce.

1:14:30 > 1:14:32Because, for me, it's very important.

1:14:32 > 1:14:34Because if you don't embrace the culture,

1:14:34 > 1:14:36you can end up with a very sterile brand.

1:14:36 > 1:14:39But the restaurant itself, for anybody that hasn't been there,

1:14:39 > 1:14:42but it's like a little tapas, it's a grazing menu, isn't it?

1:14:42 > 1:14:43That's right. The idea is

1:14:43 > 1:14:45you can eat as much or as little as you want,

1:14:45 > 1:14:48- rather than a chef forcing you a tasting menu.- Yeah.

1:14:48 > 1:14:50We're just going to pop the cabbage in there.

1:14:50 > 1:14:52Rather than a chef forcing you a tasting menu,

1:14:52 > 1:14:55you come and have one course, five courses, six courses.

1:14:55 > 1:14:5820 courses, if you're really up to it.

1:14:58 > 1:15:02- Right, what's happening with this? This is curly kale.- Yeah.

1:15:02 > 1:15:04In a burnt pan. Do you want to take that one out?

1:15:04 > 1:15:07We'll just take that one out. That's too hot, that one.

1:15:07 > 1:15:08Now, this curly kale, you're going

1:15:08 > 1:15:11to cook it just with a little bit of butter.

1:15:12 > 1:15:15- Don't want to set the studio on fire.- There you go. In there.

1:15:15 > 1:15:18- So, that goes in there.- Yeah.

1:15:18 > 1:15:22- Do you want a bit of water in there? - Please, yeah.- Little bit of water.

1:15:22 > 1:15:24And that goes like that, so we're just cooking that down.

1:15:24 > 1:15:27And we're literally... All we're doing is wilting that.

1:15:27 > 1:15:29- Put a bit of salt in there. - There you go.

1:15:29 > 1:15:32- Sorry about that.- Can we get the fire engine in, please?!

1:15:32 > 1:15:35A little bit of water! A touch of butter.

1:15:35 > 1:15:37- Are you sure I'm a chef?- Yes!

1:15:39 > 1:15:41What mushrooms have we got in here, then?

1:15:41 > 1:15:44Wild mushrooms. What we've got here are some girolles and trompettes.

1:15:44 > 1:15:47You can use any mushrooms, any mushrooms that are in season.

1:15:47 > 1:15:49We're going to stick those in there.

1:15:49 > 1:15:51Like that.

1:15:51 > 1:15:54So, you've got capers and a little bit of shallot in here?

1:15:54 > 1:15:56Capers, parsley, shallot.

1:15:56 > 1:15:59In they go. Stick it all in. I don't want to get too cheffy.

1:15:59 > 1:16:02Is this looking a little bit too complicated for you, Jo, or...?

1:16:02 > 1:16:04Not 'alf!

1:16:04 > 1:16:06LAUGHTER

1:16:06 > 1:16:08This is easy, Jo!

1:16:08 > 1:16:10Pumpkin jam, you've never made that before?

1:16:10 > 1:16:12No, I haven't! I haven't made any jam!

1:16:12 > 1:16:14I've never even made that.

1:16:15 > 1:16:17- A little bit of red wine. - A little bit of red wine,

1:16:17 > 1:16:19sherry vinegar, we're just reduce that down.

1:16:19 > 1:16:22- Sherry vinegar will give a bit of sharpness to go with it.- Exactly.

1:16:22 > 1:16:25That's reducing down nicely. That's it.

1:16:25 > 1:16:28So, once that is cooked, this is what you end up with?

1:16:28 > 1:16:30- Exactly, yeah. - It almost changes colour.

1:16:30 > 1:16:33- You can see the difference in colour there.- Yeah.

1:16:33 > 1:16:36- But it's...- That's just the sugar cooking down.- It's the sugar, yeah.

1:16:36 > 1:16:39That's our steak cooked. So, it cooks in literally...

1:16:39 > 1:16:41Actually, people nickname that minute steak. There you go.

1:16:41 > 1:16:44But you can open it out and flatten it, can't you, really?

1:16:44 > 1:16:47Yeah, use it for steak sandwiches and that type of stuff.

1:16:47 > 1:16:50A little bit of stock in there, not too much, reduce that down.

1:16:50 > 1:16:53- A bit of salt and pepper. - Those are those fantastic potatoes.

1:16:53 > 1:16:57Now, these are the type of potatoes, Ratte, they call them in France?

1:16:57 > 1:17:01- R-A-T-T-E, Ratte.- From here. "Rrr!"

1:17:01 > 1:17:03- R-A-T-T-E, innit?- That's right.

1:17:03 > 1:17:06But they used to, I believe they started growing them in the UK,

1:17:06 > 1:17:08but they're not as popular as they are in France.

1:17:08 > 1:17:11- They're fantastic potatoes. - They're a beautiful potato, yes.

1:17:11 > 1:17:12And they don't have a tail,

1:17:12 > 1:17:14even though they are called Ratte potatoes.

1:17:14 > 1:17:16Jo was looking worried, there!

1:17:16 > 1:17:19You don't know what you're letting yourself in for!

1:17:19 > 1:17:23Mmm. Ratte potatoes, haven't you got any mouse ones?

1:17:23 > 1:17:24LAUGHTER

1:17:24 > 1:17:26Right, there's your spuds.

1:17:26 > 1:17:29Yeah, and two dollops of the pumpkin jam in there,

1:17:29 > 1:17:31cut the little potatoes up, stack them up nicely.

1:17:33 > 1:17:36- Very cheffy.- All little bit cheffy. Can't help myself.

1:17:36 > 1:17:38All right.

1:17:38 > 1:17:41Beef that's rested for a minute or so. Carve that up into three pieces.

1:17:41 > 1:17:44- Now, you've served that rare-rare. - Yeah.

1:17:44 > 1:17:47When you taste it, you can see why it gets served so rare.

1:17:47 > 1:17:49All right, there you go.

1:17:49 > 1:17:52Come on, Jo, don't look so worried.

1:17:52 > 1:17:54It's all good.

1:17:56 > 1:17:59And that curly kale doesn't take very long to cook at all.

1:17:59 > 1:18:01- No, not long at all. - If you're buying this, by the way,

1:18:01 > 1:18:04make sure you cook it as soon as you buy it.

1:18:04 > 1:18:06If it's older, curly kale, it can be quite bitter, so...

1:18:06 > 1:18:08And, literally,

1:18:08 > 1:18:12all we're doing is scattering the wild mushrooms on top.

1:18:12 > 1:18:14A little bit of the sauce around.

1:18:14 > 1:18:17Could do with a little bit more reducing, but...that's OK.

1:18:17 > 1:18:19And that bit of vinegar to give it a bit of sharpness.

1:18:19 > 1:18:23- Just wipe the plate for me, James. - Remind us what that dish is again.

1:18:23 > 1:18:24That is my roasted onglet steak,

1:18:24 > 1:18:28with wild mushroom red wine reduction

1:18:28 > 1:18:31and a little bit of curly kale and some confit potato.

1:18:31 > 1:18:34- And don't forget the pumpkin jam. - And pumpkin jam, yeah.- There you go.

1:18:40 > 1:18:42Pumpkin jam.

1:18:42 > 1:18:44Jo, there you go.

1:18:44 > 1:18:47It's not in a bun with chips, but there you go. Dive into that.

1:18:47 > 1:18:50- Do I have to go first?- You have to go first.- Oh, God, right...

1:18:50 > 1:18:53Just take a little bit of the pumpkin jam, this little puree bit.

1:18:53 > 1:18:55- What's that? - That's pumpkin jam.- No, which bit?

1:18:55 > 1:18:58- That bit there?- That? - Yeah, yeah. The orange bit.

1:19:00 > 1:19:02Oh, God!

1:19:02 > 1:19:03LAUGHTER

1:19:03 > 1:19:07- What do you reckon?- That tastes like one of those scented bags

1:19:07 > 1:19:09that old ladies have in their knicker drawers!

1:19:09 > 1:19:13I think we better move it on, then! Ha-ha!

1:19:13 > 1:19:16You're next, Michel, so I don't know what you're worried about!

1:19:16 > 1:19:18I think I'm pretty safe with our next course, but anyway!

1:19:18 > 1:19:20Michel, dive into that, tell us what you think.

1:19:20 > 1:19:22But this cut of meat, particularly,

1:19:22 > 1:19:25a lot of people in the UK won't really know about this

1:19:25 > 1:19:27cut of meat, but in France, it's hugely popular.

1:19:27 > 1:19:29Absolutely, it is an all-time favourite.

1:19:29 > 1:19:31And I remember an anecdote - my father being asked

1:19:31 > 1:19:34what would be his last request, his last meal.

1:19:34 > 1:19:37And with a glint in his eye, he did actually say, "A piece of skirt",

1:19:37 > 1:19:40and that's what this is called. This is called "skirt steak".

1:19:40 > 1:19:41Are you sure that's what he meant?

1:19:41 > 1:19:43LAUGHTER

1:19:48 > 1:19:51An absolutely cracking plate of food, Jason.

1:19:51 > 1:19:55Now, when Michelle Ryan faced her Food Heaven or dreaded Food Hell,

1:19:55 > 1:19:58she was certainly hoping for cheesecake rather than crab.

1:19:58 > 1:20:00But did she end up with a cheesy grin or a crabby frown?

1:20:00 > 1:20:02Let's find out.

1:20:02 > 1:20:04Right, it's that time of the show to find out

1:20:04 > 1:20:07whether Michelle will be facing Food Heaven or Food Hell.

1:20:07 > 1:20:11Food Heaven, of course, would be all this lot put together into all that,

1:20:11 > 1:20:15which is a lovely baked-style American cheesecake

1:20:15 > 1:20:18with fresh raspberries, chocolate, and all that kind of stuff in there.

1:20:18 > 1:20:19- Looks good.- Looks amazing.

1:20:19 > 1:20:21Alternatively, this does, for me, really.

1:20:21 > 1:20:23This is the king crab, or king crab claws.

1:20:23 > 1:20:25Wonderful in one of my favourite dishes

1:20:25 > 1:20:28which is Singapore chilli crab with egg fried rice.

1:20:28 > 1:20:30What do you think these lot have decided?

1:20:30 > 1:20:32I think it's going to be the crab,

1:20:32 > 1:20:34but I might be trying to take this with me to the theatre!

1:20:34 > 1:20:36I think you've just written your own script,

1:20:36 > 1:20:38because that's what these two have chosen as well!

1:20:38 > 1:20:41So, you have got king crab. That's what you've got.

1:20:41 > 1:20:43It was 6-1, the vote.

1:20:43 > 1:20:45There you go.

1:20:45 > 1:20:48Right, now, if you can peel me the ginger, Madhur, that would be great.

1:20:48 > 1:20:49All right, I will do that.

1:20:49 > 1:20:52Try not to take as long as it did to make the omelettes,

1:20:52 > 1:20:54- but other than that... - I'll take even longer!

1:20:54 > 1:20:58The king crabs that we've got here, these are amazing, these things.

1:20:58 > 1:20:59Cold-water king crabs.

1:20:59 > 1:21:03What you need to do is, you just cut these through the shells.

1:21:03 > 1:21:05Now, they're actually very simple to prepare.

1:21:05 > 1:21:08So, if you can get hold of them, that is.

1:21:08 > 1:21:12But they're not the easiest things to get hold of, particularly in the UK.

1:21:12 > 1:21:16They're sold a lot in America, but they're wonderful. Quite expensive.

1:21:16 > 1:21:18- OK, how much would that cost?- That?

1:21:18 > 1:21:20- About 30 quid.- OK.

1:21:20 > 1:21:23Quite a fair bit of money.

1:21:23 > 1:21:26But what it does is, they produce this... Sorry!

1:21:26 > 1:21:29I just hit her with a bit of crab juice!

1:21:29 > 1:21:32But they've got these amazing sort of...

1:21:32 > 1:21:34This huge amount of flesh inside.

1:21:34 > 1:21:35That's the key to this.

1:21:35 > 1:21:38So, we're going to take this mixture now and I'm going to chop up

1:21:38 > 1:21:42this bit here, while the guys are preparing the sauce to go with it.

1:21:42 > 1:21:46Now, if I just chop this up and get this on, first of all.

1:21:46 > 1:21:49Chuck me that little, small bottle there.

1:21:49 > 1:21:52- The small one?- Yes. The other one.- The other one, sorry!

1:21:52 > 1:21:56One out of two ain't bad, there you go! Just put a little bit of this.

1:21:56 > 1:21:58And we just start, really, to get this on,

1:21:58 > 1:22:00because what we need to do is cut...

1:22:00 > 1:22:01He took my knife.

1:22:01 > 1:22:04He's always taking knives!

1:22:04 > 1:22:06- She's started. - Sorry. May I reach across?

1:22:06 > 1:22:08I think I might like this, though, because it sounds like

1:22:08 > 1:22:10it's got a lot of meat in it.

1:22:10 > 1:22:13Because some crabs are quite small, and not so much meat in...

1:22:13 > 1:22:16But it has, and that's the key to this, really.

1:22:16 > 1:22:18Particularly the king crab. They've got huge claws.

1:22:18 > 1:22:21And where they're caught, there's masses of them.

1:22:21 > 1:22:24They literally roam around on the bottom of the ocean.

1:22:24 > 1:22:27There's huge quantities of them.

1:22:27 > 1:22:30But this dish is almost like street food in Singapore.

1:22:30 > 1:22:34Over in Singapore, it's their most traditional dish, really, I suppose.

1:22:34 > 1:22:36Singapore chilli crab.

1:22:36 > 1:22:40But it is as popular as fish and chips is over here.

1:22:40 > 1:22:42But it is fantastic.

1:22:42 > 1:22:45You do get some amazing sort of chilli crab over there.

1:22:45 > 1:22:46So, you just break this open

1:22:46 > 1:22:50and then what we can do... I'll do one last one.

1:22:52 > 1:22:55And then, we'll literally throw all this lot in.

1:22:57 > 1:22:58And this is the key to this.

1:22:58 > 1:23:00It's like street food, but you get this together with...

1:23:00 > 1:23:03One thing I found fascinating in Singapore,

1:23:03 > 1:23:06- I don't know if you've ever been?- No, I'd love to go.

1:23:06 > 1:23:08They do the Singapore chilli crab,

1:23:08 > 1:23:10but also they do this, like, lemon or lime drink

1:23:10 > 1:23:14which comes in a plastic bag with a drawstring handle and a straw.

1:23:14 > 1:23:17- Because it's so humid over there, you need something refreshing.- Yeah.

1:23:17 > 1:23:21So, this knocks you out and the lime or the lemon drink is

1:23:21 > 1:23:23so delicious, right.

1:23:23 > 1:23:25Bit of garlic, some chilli, ginger in there.

1:23:25 > 1:23:27I apologise to Matt.

1:23:27 > 1:23:31I have to kiss Matt later and I'm probably going to be a bit garlicky.

1:23:31 > 1:23:33Put more garlic in then!

1:23:33 > 1:23:35And then we've got a load of different things here.

1:23:35 > 1:23:37We've got tomato sauce. There we go.

1:23:37 > 1:23:39Is that the one you made earlier?

1:23:39 > 1:23:43Yes, that's the one we did. We've got some sugar,

1:23:43 > 1:23:45Thai fish sauce.

1:23:45 > 1:23:47Hoisin sauce.

1:23:48 > 1:23:51- This is the basis of the chilli crab. - Wow!

1:23:51 > 1:23:54Water, because otherwise it's going to catch on the bottom.

1:23:54 > 1:23:56Keep the pan nice and hot.

1:23:56 > 1:23:59And then some of this chilli sauce.

1:23:59 > 1:24:01So you see, you get all that mixture together

1:24:01 > 1:24:05and what you need to do is just bring it to the boil.

1:24:06 > 1:24:09And cook it very, very quickly on a high heat.

1:24:09 > 1:24:11And that's going to be cooked.

1:24:11 > 1:24:13It takes about three minutes to cook.

1:24:13 > 1:24:17Meanwhile, over here, the guys have done egg fried rice.

1:24:17 > 1:24:18I'll move that over there.

1:24:18 > 1:24:20So, the egg fried rice,

1:24:20 > 1:24:23you take a little bit of groundnut oil from here.

1:24:23 > 1:24:26- Cold, cooked rice. That's the key for this one.- Right.

1:24:27 > 1:24:29There you go.

1:24:29 > 1:24:31In that goes.

1:24:31 > 1:24:35If it's not cold, it's going to stick together. So, it needs to be cold.

1:24:36 > 1:24:40What do you eat between a matinee, what do you have?

1:24:40 > 1:24:41Anything!

1:24:41 > 1:24:43Anything!

1:24:43 > 1:24:48Um, salads, soups, um, yeah, something quite light

1:24:48 > 1:24:49but then, quite often, cupcakes.

1:24:49 > 1:24:52People keep bringing cupcakes at the moment.

1:24:52 > 1:24:53It's quite trendy, aren't they?

1:24:53 > 1:24:55Like, cupcakes, that kind of stuff.

1:24:55 > 1:24:57But cheesecake.

1:24:57 > 1:25:00Cheesecake, well, that's pretty serious cheesecake there.

1:25:01 > 1:25:03We'll just get this nice and hot.

1:25:03 > 1:25:05That's the key to that one.

1:25:07 > 1:25:09It's coming to the boil, which is pretty good. All right?

1:25:09 > 1:25:12So, with the egg fried rice, you just sort of almost...

1:25:12 > 1:25:15You see, it's starting to colour, just a little bit?

1:25:15 > 1:25:18We've got our eggs here, then we can throw in our onions now.

1:25:18 > 1:25:20They can go in.

1:25:20 > 1:25:21I suppose you mustn't overcook it?

1:25:21 > 1:25:24Because sometimes when I cook rice, it goes a bit dry.

1:25:24 > 1:25:26The secret of it, it's already cooked, it's cooked and cold,

1:25:26 > 1:25:30- that's the key to this.- Right. - So, in we go with the coriander.

1:25:31 > 1:25:32One egg.

1:25:33 > 1:25:37Then, this is where you can add a little bit of this sesame oil.

1:25:37 > 1:25:39Tiny bit.

1:25:39 > 1:25:42Then, very quickly, you see how this lot comes together?

1:25:42 > 1:25:45- That looks good. - So, keep the pan nice and hot.

1:25:45 > 1:25:48- Keep it on a high heat.- Right.

1:25:49 > 1:25:51Shall I give this a stir?

1:25:51 > 1:25:54Yeah, just let it come down a bit, yeah.

1:25:57 > 1:26:00If you want to stir it, you can stir it!

1:26:00 > 1:26:02That's all you get, there you go.

1:26:04 > 1:26:06And that cooks nicely.

1:26:06 > 1:26:08And then, literally, we can then grab our bowls...

1:26:10 > 1:26:12..which we've got on here.

1:26:13 > 1:26:15So...

1:26:15 > 1:26:18that, you just leave as it is.

1:26:19 > 1:26:24So, you've got this egg fried rice.

1:26:24 > 1:26:26Now, the secret behind this is, at this point,

1:26:26 > 1:26:29you take the lid off, and this is where...

1:26:29 > 1:26:32it depends how strong you want it, and you heavily reduce it down,

1:26:32 > 1:26:35because at this stage, it reduces and reduces

1:26:35 > 1:26:37and gets hotter and hotter.

1:26:37 > 1:26:38Smells really good!

1:26:38 > 1:26:40And you can have it really, really hot,

1:26:40 > 1:26:42which is intense sort of flavour,

1:26:42 > 1:26:46but these bits are really nice to eat, you see the body part of it?

1:26:46 > 1:26:49They are really nice to sort of dive into, these ones.

1:26:49 > 1:26:53But at this point, not only does it get hotter as it reduces down,

1:26:53 > 1:26:54- it gets more sticky.- Right.

1:26:54 > 1:26:58So, with this, really, it's like proper finger food, really,

1:26:58 > 1:27:02you just want to dive in. You can see the meat in that crab claw is cooked.

1:27:02 > 1:27:06- Mm-hm.- And you just...

1:27:06 > 1:27:07serve it like this.

1:27:07 > 1:27:10And really, wherever you go, I think restaurants in Singapore

1:27:10 > 1:27:14are judged by this dish and this dish alone, really,

1:27:14 > 1:27:16the Singapore chilli crab.

1:27:16 > 1:27:19But this is one of my favourite recipes, really,

1:27:19 > 1:27:22to go with this, it's hot and spicy, but...

1:27:22 > 1:27:26I saw them making it with raw, live crab,

1:27:26 > 1:27:30you just cut it up right there and put the sauce on.

1:27:30 > 1:27:32They do, it's proper street food,

1:27:32 > 1:27:36but you know, I thought we'd use these lovely king crabs,

1:27:36 > 1:27:39which are actually quite expensive, but...

1:27:39 > 1:27:43Go on, dive into those, take a bit of meat out of that, that bit there,

1:27:43 > 1:27:48- dive in.- Let's see...- Let's see. - ..how wonderfully healthy it is.

1:27:52 > 1:27:54See what do you think.

1:27:54 > 1:27:56- Mmm!- It's crab meat, but not as you know it.

1:27:56 > 1:27:58Because that crab is absolutely spectacular,

1:27:58 > 1:27:59if you can get hold of it.

1:27:59 > 1:28:02- So tender!- Yeah, it's really soft. - Happy with that?- Lovely.

1:28:07 > 1:28:08Glad to see you enjoyed it, Michelle.

1:28:08 > 1:28:10That's all we've got time for on today's Best Bites,

1:28:10 > 1:28:13if you'd like to try to cook any of the delicious dishes

1:28:13 > 1:28:16you've seen on today's programme, you can find all the studio recipes

1:28:16 > 1:28:20from today's show on our website - just log on to bbc.co.uk/recipes.

1:28:20 > 1:28:24There are loads of great ideas on there for you to choose from.

1:28:24 > 1:28:26So, have a lovely week and get cooking!

1:28:26 > 1:28:28I'll see you very soon, bye for now.