22/11/2015 Saturday Kitchen Best Bites

Good morning. A whole host of fantastic foodie offerings awaits,

from some of the best chefs around.

This is Saturday Kitchen Best Bites.

Welcome to the show.

The next 90 minutes is jam-packed with fine food, top chefs

and sprinklings of much-loved celebrities.

So, put your feet up and get comfy.

Coming up on today's show...

Tristan Welch serves a sensational salt marsh lamb with sea herbs.

Michael Caines gives us a taste of the sea with his spectacular

pan-roast monkfish and mussel masterpiece.

The monkfish is flavoured with curry powder,

and the mussels are cooked in a tarragon and mustard sauce.

Jason Atherton shows us how to cook onglet of beef,

which he serves with spiced pumpkin jam and confit potatoes.

The potatoes are cooked in a beef fat

and the dish is served with a wonderful wild mushroom sauce.

And Michelle Ryan faces her Food Heaven or Food Hell.

Would she get her Food Heaven?

A white chocolate bourbon and raspberry cheesecake.

Or would she get her dreaded Food Hell?

Singapore chilli crab with egg fried rice.

But first, Richard Corrigan warmed things up by bringing some

Spanish sunshine to the plate with his dish of stuffed baby squid

with chorizo and feta.

It's taken me two years to get you on the show.

I've finally got you on the show.

What are you cooking?

-Stuffed squid with some organic feta and chorizo.

-Yes.

It's a nice Spanish feel.

There's a whole Spanish movement going on right now,

but, believe it or not, we've known of these ingredients,

over the last 20 years. I've been cooking them.

When Brindisa opened up in London,

we were probably the first restaurant to buy her stuff in.

Manchego selection, DePrado olive oils, all of the sausage.

This was one of the first restaurants you became head chef at?

Yeah, Stephen Bull's, Blandford Street.

Minimalist design. Anyway....

-What I'm going to do, I'm just going to take a pan.

-Yeah.

-Take some...

I always say... By the way, this is an old mother's trick.

Every time we made fresh sausages, we always blanched them off

-and kept them in the outhouse, cos they always lasted longer.

-Right.

-But also, it gets rid of the excess fat...

-OK.

..from the sausages. So, they go on there. So, we cook them up there.

You bring them to boil, and cook them for how long?

Just around ten minutes, no longer. Just leave them in the hot water.

-We've got some over here, which I'll show you.

-We have.

-Which have cooled down. You can see the amount of fat.

-So, it gets rid of all the fat from them.

Just sat on top, there's quite a lot of that on there. There you go. Left to one side.

James, what you can do is just take the bottom.

-Take them up and cut them into nice little pieces.

-Blanch the...

And give them a nice blanch in the salted water.

So, this is the squid. Just take the tentacle off.

Now, amazing career for you as a chef. Where did it all start for you?

I think it all started really on the farm, just watching my mother.

I was no more than this high,

-watching my mother just kneading bread.

-Yeah.

And then I went off on my travels at 17 to Amsterdam, Rotterdam.

Worked in a lot of Michelin-starred restaurants.

Came back to London on the eve of the Great Storm,

-which I think next Friday is the anniversary.

-Right.

The Great Storm in '87.

And just worked in Knightsbridge, Meridien Oak Room,

went to work for Stephen Bull down in Blandford street,

a very smart architect restaurant.

Very modern food.

North African, Spanish.

And we were doing that then, 20 years ago.

You know, Times Restaurant Of The Year...

Got a bit browned off with it all.

But I mentioned Bentley's in particular, cos that fascinates me.

-Cos you worked there.

-Yeah, 20 years ago, I worked there.

It was owned by Boddingtons of Manchester at the time.

And then you had the opportunity to buy it recently?

Three and a half years ago.

I got a phone call from someone saying it was up for sale.

Basically, we looked at it and I thought, "Oh, my God. This is a big challenge."

But, having worked there before, I just felt we could...

You know, a real return to glory thing. You know what I mean?

But what is it about it?

Cos it's one of those restaurants that's kind of hidden away.

-I suppose, a bit like Langham's, in a way.

-Yeah.

-But it's...

It's there since 1916.

-Yeah.

-It's, it's...

It's incredible.

I mean, the glorious customers of past,

Charlie Chaplin, Alfred Hitchcock. I mean, the Churchill family!

It's quite extraordinary.

And to just get your hands on it, and not to wreck it...

It's not about the chefs you've got, it's about great food,

great, simple seafood, in a really buzzing environment.

You know, it's a tavern.

A London oyster tavern with Great British oysters on the menu.

I mean, you mentioned oysters,

I believe you're one of the biggest buyers of oysters?

There's no question about it.

We do.

I mean, I think when Mark... Before Mark opened...

In the book, Mark, there's a lovely story about when you opened Scott's.

-Did you buy one?

-Yeah, this is my book!

I'm reading it now.

THEY LAUGH

There's a lovely story about when Mark was opening Scott's.

Basically, I bought up all the number two oysters in Colchester

so he couldn't get his hands on them.

THEY LAUGH

But, I mean, how did you do a week?

-Up to 10,000.

-10,000 oysters?

-Yeah, 10,000.

And they're not opened by chefs,

they're opened by the oyster bar men.

That's what makes them very special.

But it's a great place, cos you can go there and have sort of a...

It's what I call grazing. You can have upstairs, formal dining.

Go in there and have a soup. It's literally...

You can have a soup upstairs as well. You know what, this is just...

Nice cheese, by the way.

-This is feta cheese.

-This is the feta cheese, organic feta cheese.

There's enough there, I don't need any more.

-Then, the sausages, we bring them over.

-Bring them over, there you go.

-If anybody's into oysters, they're bang in season at the moment.

-Oh, yeah. The native oysters.

-First of October to December, perfect, perfect, perfect.

-OK.

-Now, the old chorizo.

-James, would you get me a piping bag, would you?

I can get you a piping bag, yeah. OK.

What I need to do, I'm just going to open the chorizo.

Just to...

-Just break up... Break it all up.

-Yeah.

And you know what, it's a really good idea getting rid of the excess fat.

It's just, you know, it's great.

There's so much flavour in chorizo, as well, isn't there?

You have the flavour, just without the...

So, I mentioned both restaurants, because you've got Bentley's and...

-Lindsay House.

-Lindsay House, as well.

Lindsay House comes to an end next September and the lease is up.

So, basically, in conjunction with that, we're opening Corrigan's, opens in Mayfair in November.

-So, you're having two in central London?

-Yeah, it will be.

It'll be near the, the...

Bentley's is informal. Delicious.

Corrigan's would be a little bit more, you know...

-A little bit more formal?

-Yeah, yeah.

-OK, there we go.

Good, get this in here.

-So, this is, literally, just the chorizo...

-No more.

-The chorizo...

-And the feta.

You don't need any seasoning, because it's quite salty.

OK, there we go.

And then we've got our squid here.

The way feta came about was,

initially, we got a cheese from the Pyrenees.

It was barrel fermented.

Sheep's cheese, which was very much like feta,

hence the name "the squid with the stuffed feta".

-You know what I mean? It was delicious. That's so good.

-OK.

-Are you ready?

-I'm ready. This is where we...

-Can you do the...?

This is where, in rehearsal, if you were watching earlier,

this is where it turns into a disaster.

Right, James. Right. OK. Is it in?

-Yeah.

-It's in!

-Are you sure?

-LAUGHTER

That's working really good, yes. Do you want to put another one, yes.

If my mother's just turned on, I do apologise.

Do you want to fold it back just a little bit? Come on.

-Just put it in there. Oh, whoa!

-Come on, James, please!

Go on.

-More, more, more.

-Go on.

THEY LAUGH

-How many of these do you want?

-I need five of them, yeah. Come on.

We're nearly there. Bit more.

You need a bit more in there.

Go on.

-OK?

-We'll do one each. Just fill it by hand, the last one.

If you haven't got a piping bag, you can fill it by hand.

It's much easier.

But the whole thing about this, it's so delicious, so simple.

Just flatten it down a small bit.

Because the stuffing's cooked, you just need to flash fry the chorizo.

-OK. They're going to go in, as well.

-Yep.

-We got there in the end.

It's better than it was in rehearsal, as well.

I was kind of just judging you, see what you're like.

-I'll give it... OK. Yes.

-So, you've got the tentacles in, as well?

Yeah, the tentacles are in there.

Nice bit of olive oil. I needed just half a lemon, James.

Half a lemon, OK. No problem.

There you go, sir.

Now, we've got a sink in the back if you want to wash your hands.

There you go. I'll sort out your fennel.

Entire time cleaning up. There we go.

So, like you said, it's already cooked.

Somebody could make these at home nice and easy.

-Oh, this is really, really easy.

-Yeah, OK.

What you could do now is just get me a bowl, James, for the fennel.

-I'm there.

-Lovely. Here we are.

-A squeeze of olive oil.

-Olive oil.

-Little bit of pepper, olive oil.

-Here we go.

-There you go.

With the lemon.

The thing about squid is literally just fast-cooking it, really.

-Or for a long time, or...?

-No, flash fried, flash fried.

But it doesn't want to be cooked in the middle?

-No, no, no, otherwise it gets very tough.

-Yeah, OK.

-There you go.

-And then we get the tentacles,

and we just put them in and spread them out in the pan.

There you go.

-Nice and easy.

-How are we for time?

-We're all right, we're all right.

-Good.

-There you go. I've got these, as well.

This is a nice little salad with the fennel and the parsley.

-Fennel, olive oil, lemon juice, parsley.

-Bit of black pepper.

You don't have parsley.

Bit of the fennel top, there's more fennel top on that.

-I just wouldn't bother, you know?

-All right.

Bit of the lemon juice.

-There you go.

-Nice and swift, you see.

-Bit of that.

Literally straight in.

And then... Now, where do you get your inspiration from?

-Cos, I mean, the menu's...

-I read an awful lot. I think...

-The menu's huge, as well, isn't it?

-The menu's very big, yes.

I just think because, you know, when you start talking about seafood,

there's so much to bring in.

The clams, the oysters, the mussels, the whelks, lobsters, crabs.

But, you know what, Bentley's sums it up.

A dressed crab, home-made brown bread

from the bakery in the basement.

-That sums us up.

-That's what it's all about.

-Really.

-There you go.

But you enjoy reading the old recipe books, as well?

-I don't think any one of us is a genius, that's for sure.

-OK.

OK, there you go. Bit of a squeeze of lemon in there.

And if a little bit of stuffing comes out, don't worry.

So, this is what we've been waiting for. Two years, and we've got him.

This is what it's all about.

And if you're lucky enough to go to one of these restaurants, try it,

because it's literally just...

And I think, really, just simple, it's nice, it's delicious

and, by the way, if you didn't want a chorizo, you could always

stuff it with like a paella mixture

without any meat on it, so...

And better still, if you've got the ingredients, try it at home.

Yeah, this is just...

-There you go, James.

-Lovely. Remind us what that is again.

That's stuffed squid with organic feta, chorizo

and the fennel salad.

-So, it's just light, delicious...

-Easy as that - done.

Right, over here, there we go.

Come on over here, Richard, have a seat.

Dish number three, there you go. Dive in.

-This looks...

-Tell us what you think?

Presentation, I think, is absolutely wonderful.

-It smells delicious.

-Yeah.

-Oh...

-Great, isn't it?

-That is divine.

-Divine? Pass it down.

The girls are going, "Pass it down, pass it down."

-That is absolutely gorgeous.

-Dive in.

-We're hungry.

Every time I've tried to cook squid at home

it always comes out as tough as old leather boots.

Just stir-fry it, that's the key to it,

otherwise it gets so tough...

But day-boat squid that's landed at the moment, that's coming in...

I mean, the local, coastal British squid is fantastic.

-Exactly.

-It really is.

And despite what you just saw, stuffing squid isn't that difficult.

Give it a try if you can.

Just remember not to overcook it, that's the key.

Coming up, I cook a fabulous rib-eye steak with deep-fried onion rings

for Elaine Paige, after Rick Stein takes us on an Irish adventure.

He's got smoked eel on the menu today.

It's raining, but that's no surprise.

The 40 shades of green.

It's what makes Ireland what it is, and keeps it rich and lush,

and it's great for the cattle, great for the butter

and great for the cheese.

Now, I'm going to see a man called Ken Buggy.

Ken is a living legend.

People's eyes light up at the very mention of his name.

He runs rather an eccentric bed and breakfast - it's a delight.

BELL RINGS

But I wish I hadn't forgotten his name.

-Hello.

-Hello, are you Frank?

Pardon? No, are you Ted?

THEY CHUCKLE

Wow!

-Right, a pint of Guinness?

-Yeah, definitely. After you.

Basically, we're on a quest around Ireland

trying to find good food producers but also nice places to stay

and nice restaurants and everybody keeps talking about you.

Oh, that's good. Are they all with you?

The reason I've come to see Ken is for his famous soda bread

but moreso for the idiosyncratic way he makes it.

It's such fun.

It's quick and doesn't require a lot of time, or precise measurements.

And I'm going to put three cups...

One of the things I've suddenly thought about soda bread,

you don't have to get up at two o'clock in the morning to make it.

No, but for instance, recently,

I had some friends from across the water.

-From the water?

-They were staying

and I said to them just as they were retiring,

"What time would you like breakfast at?"

The wife turned to her husband, her partner and said,

-MIMICS AMERICAN ACCENT:

-"Honey, what time do we want breakfast

"at in the morning?"

And he said, "I guess, we'll have a lie-in."

So, I was looking from one to the other

and kind of leaning towards the ten o'clock thing, you see,

and she said, "Yeah, Ken," or Kenny, sometimes they get homely

and personal and they add on a little nickname to you.

"Kenny, we'll have a lie-in, so 7am, 7.15am is all right for us."

And she didn't spot my mouth opening in horror

and I was wondering, perhaps, if they wanted an earlier breakfast

they might have had it at four.

I was going to say something like that.

They probably would have said, "No, seven's fine."

RICK LAUGHS

-So, there we go. Then we pick up our little strainer.

-Yeah.

Our teaspoon.

And I'm going to put into this some bicarbonate of soda.

Now the reason I'm using this strainer is

this bicarbonate of soda tends to have little lumps in it.

Right.

We put that aside and the teaspoon aside

and we shake it like this.

Or, you could do it like that.

We do it like this. Now...

-You will notice there are lumps here.

-Yeah.

These are the lumpy bits of the bicarbonate of soda

and I'm going to leave those aside there

because I'll tell you why in a minute.

We just give this a little stir.

-And suddenly, the phone rings.

-Yeah.

And I stop and I go and answer the telephone and I come back

and the first thing I think of is,

"Oh, dear, did I put the bicarbonate of soda in?"

And I look and I see, "Oh, yes, I must have."

This is a recipe for me.

I'm as forgetful as that.

There's no question, this is my recipe.

That's why I leave that there.

-Now, we get the buttermilk.

-Right.

I get the buttermilk from the maidens at the crossroads.

Nowadays, you don't have any of those in England any more.

No, no crossroads, it's all motorway now, isn't it?

So, mix it all up.

Yeah, in Ireland we have maidens at the crossroads.

-Wonderful.

-A Catholic country.

-They've got rosy red cheeks and...

-Oh, you've seen them!

Oh, you devil!

What's with the cross there, then?

-This is to ensure even baking.

-Right.

Erm, so that if you left it out, it would even bake itself.

No, no...

It's to ensure that each little bit cooks the same amount - evenly.

It looks nice, too.

Some people put a little twiddly thing in the middle, like that.

-Right, so into the oven, we pop it.

-Right.

Then we all go and have a pint of Guinness.

He was just like a one-off, really.

I mean, he's one of those people you meet rarely in your life.

You know, such a nice man with such a playful sense of humour.

Actually, at the end of all this sort of fun,

he produced a lovely soda bread.

Well, it looks very nice.

"Mmm, yummy(!)" he says.

What? You don't believe I like it?

No, it is yummy. It's extremely yummy.

-It's lovely and crunchy.

-Is it?

It really is. It's good flour.

I must have done something wrong.

That's 4.50.

-They're organic.

-Thank you very much.

-That's 2.50.

Well, I've been to this farmers' market here in Midleton

quite a few times before and it seems to me

to be a model farmers' market.

It's small but perfectly formed

and such a high proportion of the stuff being sold here

is local.

The other thing that I really like about it,

is the fact that the stands are all very attractive.

I think one of the problems with some farmers' markets,

you go there and you've got lots of polythene bags with produce in them

but here there's lots of flair, lots of understanding

that you've got to sell things.

I know quite a few of the traders here

and there's a real sense of community about it

and after they've finished at the market, they all go and have lunch

at a local cafe and eat lovely bowls of steaming Irish stew

and it's all very organic and whole,

and very exciting, I think.

I have to say, Declan, I couldn't think of a more attractive

display of bread than that. It's just like lovely.

Well, it's indulging a hobby.

I love making bread.

I'm having great fun.

My grandfather was obsessional about bread-making

and he owned the bit of land he lived on in Dunmanway in west Cork.

And he used to bring...

When I was a child, I used to go with him to the local mill

with a bag of wheat from his own field and have it milled,

take it back and that's what we used to make the bread.

-So, you've never tasted better?

-Oh!

What I've noticed over the last few years with markets

is that you have maybe three types of markets.

You have browsing markets,

you have shopping markets

and you have lifestyle markets.

Midleton works because it's a mixture of lifestyle and shopping.

Also, because Midleton is such a smashing town,

the people are terribly loyal.

They stay in town, they buy in town

and the market adds to that because it keeps them in town.

What is a lifestyle market?

Lifestyle markets are a lot of cappuccino and frappuccino

and mochas and crepes.

That's why people are coming in and they want to be seen in there

and they're buying bits and pieces.

Lifestyle markets tend to happen on Sundays.

People don't go shopping for food on Sundays,

they go shopping for food Thursday, Friday, Saturday.

Sundays is when they're browsing around,

picking up a bit of this, a bit of that.

They have their place but they're not what producers really need.

Frank Hederman's stall is a jewel with every sort of smoked fish

you could think of, from hot or cold smoked salmon

to mackerel and even shellfish.

The secret with eel...

But the most exciting was the whole eels.

When I visited him a couple of years ago,

he showed me how to deal with a whole, smoked silver eel

which was utterly delicious.

And slice it very thinly

across the surface of the fish.

He peeled it like a banana and then took the thinnest of slices

off the fillet and it makes a brilliant first course.

Now, look at that smoked eel, lovely and moist with fat,

which all good smoked eels should have.

I bought it from Frank Hederman in Midleton market

and Frank is born to smoke things

but nothing more so than eel.

Do you know what, I think talking to Frank,

if you can't talk eel you can't talk about anything else with him

because after you start getting into the eel you can talk

about love and life and philosophy and the universe and everything.

But if you can't talk eel, don't bother.

RICK CHUCKLES

I know I've said this before but filleting things on camera is

very scary because if anything can go wrong, it certainly will.

But I think Frank will be quite proud of me this time.

It's coming off very cleanly and this is for a really good recipe.

Seriously, I like eel either just with horseradish

or in a salad with potato and crispy bacon.

It's lovely.

Just cut right down the middle of the fillet,

cut it into two thinner fillets

and then just cut them about that long,

to go in the salad.

Well, this is Ramsay's bacon from Ayrshire

and you can see, very easily,

that there's absolutely no moisture

coming out of that bacon at all.

Really, it's a litmus test of those that we want to film

in Food Heroes and those that we don't -

those that have no moisture in their bacon and those that have lots.

Of course, the one bacon that has lots is done so

so that there's more weight in the bacon

and you're paying for water, essentially,

and also for that horrible, white gunk

that comes out of the bacon when you're frying it.

The potatoes are new.

It's best to use a waxy variety so they hold their shape

when you cut them up.

And now for the dressing,

first of all, a handful of flat leaf parsley

which I reckon should end up as about a tablespoon of parsley.

That goes in there.

Horseradish really does go well with smoked fish.

I mean, we know it goes well with smoked mackerel, but smoked eel,

as well. Now, some vinegar, just about a teaspoon or so.

And some cream, about a tablespoon, a bit more perhaps?

Some caster sugar, a good, big pinch

and some salt, a similar good, big pinch.

Just whisk that up and that's it.

Put the potatoes into a bowl and turn them over with the dressing.

This is the sort of fancy food I do like to find in Ireland.

Very Irish, too, with the eel and the potatoes.

I spoon that onto the salad leaves - lamb's lettuce, watercress,

sorrel and rocket - and then four or five fillets of eel.

Finally, the crispy bacon

which just gives it a great textual finish to the dish.

A sprinkle of chives and, of course, a glass of stout.

See, that eel looked delicious until he put the horseradish with it.

I'm a big fan of eel myself. I know it's not everybody's cup of tea

-I have to say. Eel, do you like eel?

-Are you kidding me?

I went to China once

and I can remember being offered dancing eel, or something.

-No drunken eel.

-Dancing eel?

-No, drunken shrimp or drunken eel.

It was disgusting. It was all moving around in the dish.

-I mean, it was, like, alive.

-You've got steak and onion rings here.

-That's much more appealing.

-How do you like your steak?

-Medium-to-well.

-Medium-to-well?

-I don't like it too bloody.

I've got to get it on, then, first of all.

We get this on a nice, hot pan.

-Tom's panicking.

-Hit it, James. Bash it out.

We've got a bit of oil in here.

I'm going to pan-fry this one for the boys there and a girl over there.

-Is that olive oil?

-This is a little bit of olive oil, yeah.

Beef's going to go in.

I'm going to colour that nicely and I'm going to do these onion rings

to go with this with a little onion butter. This is...

I go on my travels, you see, not as glamorous as you,

New Zealand and all this sort of stuff.

Glasgow, that's where I went last week.

Fantastic Glasgow!

I met this guy here.

He brought me something last year, this is Jack Trotter,

aged 11 from Kelsey in Cumbria.

This is your onion, Jack Trotter,

who's a big gardening fanatic

and I'm going to use your onion, mate.

It's a large onion, darling.

I was going to call it a shallot butter but we will do

deep-fried onion rings with this one.

We'll do the onion rings quite big

and we'll do that with an onion and red wine butter to go with it.

-Look at the size of that!

-It's huge.

12 years old and he grew that onion, it's fantastic, isn't it?

Now, on with you, Elaine.

-While I'm cooking my bit of steak there.

-Yeah.

-Medium-to-well?

-Yes, please.

1964 was the first time you started on the...

That's mean of you, I think.

I was a child. I was just a child.

But an unbelievable career from 1964.

-You were 16, then?

-Yeah, probably.

What was it was like appearing on the stage for the first time?

It was wonderful, it was so magical.

I can remember walking into the theatre.

We used to rehearse in the theatre in this show called

The Roar Of The Greasepaint - The Smell Of The Crowd

and we actually rehearsed on the stage

and I can remember the atmosphere in the theatre

when there was nobody in there, when it was quiet and no audience.

It was just magical. And then, when the audience come in,

you can't believe it because the whole place changes completely

and, you know, turns into...

-Do you still get that buzz even after...

-Yes, I think so.

-You still get the same thing?

-Absolutely!

I mean, you know, if you're in this crazy business,

I think that it gets into your bones, as it were.

-You know what I mean?

-Yeah.

It is a bit like a drug, you can't live without it.

I can't imagine not doing it.

Of course, the West End, you did Hair, Jesus Christ Superstar

but it was really... Would you say Evita was the one that...?

That was the one that changed everything for me. Sure, it was.

It turned my life upside down and gave me a career, really, in musical theatre.

Did you know that it was going to be such a massive thing?

Did you get that feeling?

I can remember when I first heard the album,

the white album that Julie Covington played

the role of Evita on

and I remember, then, thinking,

"Wow, this is something very special and very different"

because we hadn't had musical theatre in that way before,

which was more like opera, really.

It was all sung through, there were no dialogue scenes.

I can remember thinking that was, you know, it was beautifully written

and wonderful music and great lyrics and thinking it was special.

Then, you know, I amazingly won that part

and I can remember the first day of rehearsal

and how Prince directed the very first scene

when we were all meant to be in the cinema and it turned,

it morphed into the funeral cortege of Eva.

I can remember then, when we were rehearsing, thinking,

-"Wow..."

-This is something.

-This is different.

But you were one of the first people to do a lot of the hit...

Particularly the lead role of the hit musicals which then,

I suppose, you made musicals known to the masses.

Since then, people knew the musical, but what I want to say is,

you took songs from that and really,

it was the songs that became as big as the musical, if not bigger.

Yes, actually, what happened, for me anyway, was that I was one

of the first people amazingly to be

able to come out of musical theatre

and have a record career.

You know...

-Was it Memory from Cats?

-Yes.

I did my first album when I was in Evita.

And that was lots of songs from the shows called Stages.

And, you know, that was an unusual situation

because up until that point,

you didn't really have hits coming out of musical theatre,

pop hits, you know, getting into the Top 10

but Don't Cry For Me Argentina was a big hit.

Memory was a big hit and so suddenly hits were happening,

I Know Him So Well from Chess,

they were all coming out of musical theatre

and having chart success, which was unheard of.

The right timing for you, as well?

Yeah, I was in the right place at the right time, I think.

Do you think we're going to see that again

because the music industry has changed so much.

It's not looking that way at the moment.

It's not looking good, is it?

Not in that way, but now what's happening,

is it's all retrospective, isn't it?

It's...

Bands like Queen and so on and so forth

using their music and making musicals of them.

It's sort of... It's turned the tables, really,

it's the other way around now.

And it's been great for you because your new album is out now.

Tell us about that because you've got a mixture of people,

you've called it after your friends but...

It's called Elaine Paige And Friends because a lot of them

are my real friends and it's an album of duets and I wanted

to choose music that was poles apart from musical theatre.

I looked at songs from the '70s pretty much

and, you know, those were the songs that I was interested in

when I was a young girl growing up and listening to.

-So, I rang up Billy Ocean...

-You rang up Billy Ocean!

-Yeah, go on.

-He's a friend,

I worked with him years ago in Denmark Street,

we were kids together, you know?

And doing doo-wops on other people's albums

and so on and that's where I met him.

Our voices kind of blended quite well together, I thought, then.

I thought, "I wonder if it would still be the same now?"

I rang him up and said would he like to do it?

I told him what I was doing. He said yes.

Barry Manilow said yes, John Barrowman said yes,

and so, it kind of... Then I was on a roll.

I thought I've got three, I've only got another nine to go!

-You've got Sinead O'Connor.

-Sinead O'Connor's on it.

Paul Anka. Oh, my goodness.

-Johnny Mathis.

-Johnny Mathis!

My mother will be watching this

and I remember, # Flickers in the sky #.

-Aw...!

-That's why I went into cooking, you see!

-If I'd known...

-# ..Dawns a brand-new morn

# When a child is born. #

-We used to listen to that all over Christmas.

-Did you really?

-Yeah!

-If I'd known , you could've have been on it.

-Possibly not, no.

-No, I think not, probably.

-THEY LAUGH

But, as well as that, you've got your concert?

Yeah, I'm going out on tour in the...in the, er...

after Christmas, in February.

If you want all the details just go to my website,

you can check where I am on what day -

February through March next year.

So, no, it's all looking good. And it's, er...

It was much fun to make. I was in New York

for three months doing the album,

and then I flew to LA

to work with Johnny Mathis and Paul Anka and Neil Sedaka - he's on it.

And LeAnn Rimes, of course.

I thought I'd better have a bit

of the young country voices on there.

-Sounds good to me.

-This is looking good, too.

-Happy with that?

-Yeah.

-And, as well, you've got your radio show?

-Yes, yes.

-Which is going really well.

-Yes, six years in and still doing the radio show.

Which I love.

Cos it means I am connected to the...public, as it were.

I'm loving that. It's great fun.

I shall recap what we've done. Because I've done it all, Elaine.

It's all been done already.

I don't know how you can cook and talk at the same time.

-Or was it me doing all the talking?

-It was you doing all the talking.

There you go. I've got a steak here...

It's still alive, that steak, so that's not for you.

We've got our shallot butter. Well, shallot... Big onion butter.

Some onion, balsamic vinegar and red wine reduced down.

Basically, that sits on the steak and you have that with your onion rings.

-The guys over there can dive into that one.

-Oh, yes...!

And then, what I'm going to do is slice our steak...

Looks pretty good.

-That one's all right for you, I think?

-Oh, yes, perfect.

Just... There you go.

We'll put that bit on there and then you've got this butter.

This is the onion reduced down with red wine,

balsamic vinegar and parsley.

And you basically just allow that to sit on it.

And a sort of...

-Hopefully, that will...

-Sink in! Oooh!

To little Mr Trotter's onions,

-dive into that.

-Ohh...!

And best of luck with the new album.

-Well, thank you very much.

-And I won't give up my day job!

This is the kind of food I would need before I go on stage, you see.

-Is it?

-Yeah. Give me a lot of energy.

-Big thumbs up over here, James.

-Thumbs up over there?

-Yeah.

-Mmm...!

-Happy with that?

-Mmmm... It's delicious!

I knew I should've stuck to cooking! There you go. Happy with that?

Little kid's onion? Jack Trotter's onion? See? It's a winner!

Next year, I want another one.

I'm pleased it passed the test, Elaine.

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

you've seen on today's show,

all of those are just a click away at bbc.co.uk/recipes.

Today, we're looking back at some of the tastiest dishes

from the Saturday Kitchen recipe book.

Now, it's time for an unusual bit of cooking

from the always-innovative Tristan Welch.

Today, he's giving us a taste of the British coastline but...

there's no fish in sight.

-Great to have you back...on the show.

-Thank you very much.

What are we cooking? Very seasonal, this dish.

-Salt marsh lamb. It's at its best right now.

-OK.

And we're going to do that with a crust. Now the crust...

This is a lot of salt going in here - just be aware of that.

This is flour, salt, egg white and water.

Yeah, it's only just to cook lamb.

So, basically, we're covering it round...

A nice salty steam in there.

A fair amount of salt in it.

Now, tell us about salt marsh lamb - in particular the cut you're using.

It's fantastic.

It's lamb that's reared on the coastline of the estuaries,

and stuff like that.

And what it does, it grazes upon some of these wonderful herbs

-that we're going to cook it with, here.

-Yeah.

We've got sea aster here,

which is a little bit like samphire and spinach.

We've got sea purslane.

I've used this stuff before.

It's great with fish, as well.

Yes, it's perfect with fish.

This really is a great...

You can do this whole dish with fish,

but because the lamb is reared along the coastline,

along the estuaries, it's got a great sort of feel to it still.

-Yeah.

-Erm... And then, of course,

sea beets which is very much like spinach - with a slight salty taste.

Epicure potatoes which grow best next to the sea in sandy soils,

and wild sorrel to finish off.

I'm running behind - I need to get my lamb in and sealed off.

I need to get this pastry in, as well.

So, we're going to get the pastry in.

No seasoning on the lamb shoulder, by the way.

We're just going to colour it off a little bit.

So, the flour is going in.

In with the egg whites.

That goes in.

And then check out the salt!

This is the salt!

Salt's going to go in.

But, funnily enough, I can guarantee you, it won't be that salty

when it comes to eating the lamb.

You're using this as a crust, really.

It's just the crust.

You cook fish in great crusts of salt, don't you?

And that doesn't make it...

Yes, that's done with egg whites and, basically, sea salt.

But this is almost a salt crust, as it is.

Because we're cooking it for a longer time than we would fish,

we mix it with a bit of flour.

So, the salt doesn't permeate too much within the shoulder itself.

It seems to me what you're talking about with the lamb...

The expression "You are what you eat" -

But what you're saying is "You are what you eat eats"!

Yes, well, my...

My motto, when I'm creating dishes,

when I'm cooking is, "What grows together, goes together".

So, we take one core ingredient, like that,

like the salt marsh lamb

and we look at the other ingredients that grow harmoniously around it.

So, in this recipe...

there's no food miles, if you live by the coastline.

So, I'm just colouring off the lamb first,

to get a little bit of roast flavour into it.

I'm making some seaweed butter, with sea lettuce, as well.

I didn't explain that one.

It's just like a...

Another seaweed, essentially.

-Just blanch it quickly.

-That's the pastry, by the way.

What you need to do to that is once you've got to that stage,

you wrap it up in clingfilm. Right?

And I've got one... You need to rest this, don't you, first?

Well, yes. A little bit.

-But it's quite a short recipe.

-Rested for that one.

There you go, and that's your...

-You can make that salt pastry a day in advance, to be honest.

-OK.

-That's that one. You want me to roll it all out. yeah?

-Yes, please.

If you wouldn't mind rolling it out,

so we can get the seaweed butter spread on it,

then we'll put all these fantastic herbs in it.

-I've just taken the trim, as well, from the lamb.

-BANGS NOISILY

Oh, crikey. Just taken the trim...

Steady on!

-You need to get it started, don't you?

-Don't take it out on the pastry!

So, I've just taken...

-I'VE JUST TAKEN THE TRIMMING FROM THE LAMB!

-YEAH?

I don't want to waste it,

so I'm going to roast it off and make a very quick sauce with it.

Nice and light because the shoulder of lamb will go

nice, gelatinous and sticky - it will need a lot of sauce in there.

JAMES GRUNTS

You've been on your travels, as well, haven't you? Or are you about to go?

What's this about America?

Yeah, well, I'm popping over to America for a little bit.

I've been invited to go out there

and cook on one of their TV shows out there. And compete.

Just show 'em how us Brits do it, you know?

What is it about you lot? You get America.

He gets Malaysia...

You've been back from the Maldives.

I've got Glasgow tomorrow.

-You're in Glasgow tomorrow?!

-Yeah.

-Wow!

-I love Glasgow!

I love Glasgow.

Isn't that somewhere in Spain?

No, I like Glasgow. Don't knock Glasgow. I like Glasgow, it's great.

Says he, with a slice edge of panic in his voice.

No, I do! I like Glasgow, I do.

I learnt a new dish the other day - a Glasgow salad.

-Plate of chips.

-Plate of chips.

THEY LAUGH

-Great.

-Have you had the kebab...

-Deep-fried kebab meat?

-No, I've have never had that.

Have a few beers and I'm sure it'll...

-I shall try it when I'm up there.

-..be very appealing.

-Sounds good to me.

-Frozen pizza.

Right, rolling this out.

Now, you're cooking the potatoes in this, as well, aren't you?

Yeah, definitely, they're a fantastic variety of potatoes

which grow in the same sort of...

They grow at their best in the same sort of area as the lamb.

So, it all sort of goes hand-in-hand.

I'm just making a seaweed butter to go underneath that.

-Very simple.

-Always get someone else to do this. Probably a good idea.

-Here you go, mate.

-I need it!

Simple seaweed and butter... Blend it.

And it's amazing how well these flavours go.

Seaweed and butter. That's...

Like you say, from the same area.

Yeah.

Got a little bit of pastry there for the spuds.

Lovely, lovely.

-You want me to do that?

-Yeah, or I can do it quickly for you.

Yeah, all right. Spread a little bit of the butter on.

There's no salt in this either because, remember,

-it all comes out of the pastry.

-I'll take that.

-Cheers, man. That's easier.

-There you go.

-Lovely.

Spread that over there like that.

OK. Got a little on there, Chef.

-Sorry, Chef.

-For potatoes.

You want a few of these herbs in.

Yeah, as well - the sea aster, and sea purslane.

There you go.

-For the little potatoes.

-Yeah...

OK. Spuds.

Presentation side down.

Wallop like that.

Fold this over.

-Eggs...

-Like that.

-There you go.

-Brilliant.

So, the idea is, you roughly do this...

but it's all sealed in.

So, when you flip it over...

Do you know that lovely old English word a "huff".

-A huff?

-That's a "huff of pastry".

-A huff of pastry.

-A huff.

Well, there was a lot of huffing and puffing that went into it!

So, just to finish it off...

With the egg yolks that are left over...

..just brush it over there and that will give it a real beautiful shine.

When you cook this sort of dish -

it's a real centrepiece, and a real occasion.

Hopefully, we're going to crack one open in a minute,

and you'll see a great huff and puff of steam.

You've got the potatoes in there, as well.

Yeah. I'll glaze that up, as well.

Sprinkle the old sea salt on top, as well.

Just for the old presentation.

Now, these potatoes cook, obviously, quicker.

-So, they want, how long?

-They take 45 minutes.

And this one?

This takes four hours at 140.

And we got... Way-eh, look at this!

-Oh, there it is.

-Look at that!

That's a beauty.

A real occasion when you see that sort of thing.

Grabbing our potatoes out, as well.

These look like little jacket potatoes. Look great, don't they?

Right, your sauces... You've got the trimmings left over.

So, what I've done, I've got the trims, sauteed it

and when they've gone nice and brown, a touch of water,

let them caramelise, reduce down, caramelise again...

Repeat that process three times. So, a touch more water.

I'll add the last little touch of water in like that.

It gets all the nice caramelised bits

off the bottom of the pan into the thing.

Bit of stock... Right, we're ready when you are.

A little white wine.

-Brilliant.

-What are you doing with these little greens?

We'll just sweat off some spinach and some sea beets.

-Want some butter?

-Yeah, butter, please.

ITEM FALLS AND BOUNCES NOISILY

Didn't need that bit.

Not that bit of butter. It's fine, I can always use oil!

Carry on, nobody's noticed!

HE WHISTLES

-There you go - butter.

-Lovely.

Spinach, sea beets - cook them together.

A touch of water, as well.

Create that steam. You don't want it to fry and colour on the base.

Right, how do I get this thing off here?

Oh, right. Let's do it.

-Oh, crikey. That's stuck...

-Right.

We need a beautiful, big knife.

Here we are.

We'll leave it on here.

Yeah, it looks lovely on that tray!

Presentation's spotless, beautiful... NO!

You've got to be delicate.

Oh, no, go on - give it a crack.

HE WHACKS IT

No...! Go on, then.

Just gentle... Get your knife in along the knuckle edge

and you just crack at around like so.

And if I break these potatoes open...

And this is what it is all about.

Spuds... Look at them!

Here we are, look at this.

Look at the steam coming out of there!

-Smell the aroma on that.

-It looks good to me.

-Smell the aroma on that.

-Looks good to me.

-Fantastic. Fantastic.

Right, all you need to do to carve it... You don't need a knife.

-Just take a fork.

-Right.

Take a fork...

JAMES CLATTERS PLATES

I'll get you a plate.

I can put it on there, if you want?

On there? Go on, then.

So, just some sea beets on the base like so. Nice and simple.

A few spuds.

Look, nice and gelatinous and sticky - look how moist.

Ow, they're 'ot, aren't they?!

There's a surprise - coming out of an oven(!)

CHUCKLING

Look at that. It's so gelatinous and sticky and moist.

Just carve it with a fork.

I don't like the idea of a knife when you've got a dish like this.

Get nice and rustic.

Another piece... Get that whole piece there, like that.

Whack it on there like so.

And then... a little sieve for the sauce.

-Got that.

-Perfect.

And just to finish it off, some wild sorrel.

because it's got an amazing acidity to it.

Oh, what am I doing? In there...

-I need a sieve.

-I'm going mad. Look at that. There you go.

-There we are.

-Final touches.

And, of course, because it's been baked for a long time

-it needs a bit of sauce to keep it moist.

-Sauce over the top?

Lovely.

Sauce over the top.

-Some wild sorrel on there, as well.

-Remind us what that is again?

So, that is my shoulder of lamb - salt marsh lamb -

baked in a salt crust with wild herbs and potatoes.

And I need a rest while you look at that.

I have to say, it looks fantastic, it is worth the effort.

We'll put this here, as well.

Smell some of the aroma from that.

Dive into that, Monty.

A slow-roast shoulder of lamb is one of my favourite dishes.

This is what would be a Food Heaven.

They said I could only choose one, actually, I would've had about six.

Fantastic.

-I love it.

-Dive into that and tell us what you think.

-Like you say, you could do chicken like that, as well.

-Venison.

Venison works really well. I mean, the longer cooking times, the...

-Dive in.

-Beautifully moist.

Just get your fork and dig in.

Happy with that? And the potatoes - nice way of cooking them.

For me, it's a real Saturday-night sort of dish.

Go to your butcher's now, get your lamb, get your salt crust,

put it in the oven four o'clock - eight o'clock it will be perfect.

Take you a week, though,

if you've a dinner party for 12, to wrap up those potatoes!

That's a cracking dinner party centrepiece.

Now, if you're looking for a guide

to help you with your culinary tour of France, then look no further.

Here he is, the late, great Mr Keith Floyd.

He's in Burgundy today,

cooking veal escalope.

CHURCH BELL TOLLS

CHANTING

No, it's not Songs Of Praise.

This is, in fact, Citeaux Abbey

right in the heart of one of France's most prestigious

wine-growing areas, and, you know, if these monks -

I don't mean THESE ones, the ones who came before them centuries ago -

hadn't settled here to tend the vines,

Burgundy today would be a pretty dry place.

Strangely enough, the old order of the Cistercian monks

forbade them to drink the stuff.

They were probably far too busy knocking the living daylights

out of the Benedictine monks down the road.

You know, the ones that make that nice liqueur.

You've got to admire these chaps.

They make fantastic light and creamy cheese called Citeaux

named after the monastery and made from the milk

of these Charolais cows.

And they're totally self-sufficient.

In fact, my grandmother would've approved of their attitudes -

early to bed, early to rise, all that bit.

And, you know, if it wasn't for the fact that women are sadly banned,

I wouldn't mind spending a few weeks here myself...

to cleanse my very weary soul.

And here's one of my producers making an unusually dignified exit

to the Dog And Ferret. He-he-he...!

I thought the best way - initially, at least - to see Burgundy,

was from a boat on the River Saone

which flows through this lush countryside.

The Saone, by the way, is a very important river

and though not as wide as the Orinoco,

or as long as the Mississippi,

the French are very proud of it.

I forget how long it is - anyway this isn't a geography lesson.

Oh, look! There's my 900ft floating kitchen going by.

Burgundy food broadly falls into two categories.

One where it's stewed in a red wine,

and one where it's sauteed and turned into a mustard sauce-y thing

to pour over it. I'm doing the latter - mustard sauce.

Very simple. Clive, come down here.

Usual routine.

Two escalopes of veal,

some choice Dijon mustard,

some unsalted butter, some wonderful thick double cream -

very rare to find in France,

cos often cream in France isn't very good -

and the whole thing is going to be finished off

with this wonderful Marque de Bourgogne -

which is a kind of a very strong alcohol, sub-brandy sort of stuff,

made from the residue of the wine pressing.

But I'm not even doing that just for me,

or even for the director behind the camera,

I'm doing it for a very important guy who's coming to lunch

and who, at this moment, is sitting looking rather bored

on the bow of this barge.

So, if you'll come with me, here's a frying pan...

Stay with that, Clive, while I get my act together.

We put a bit of butter in there

and, hopefully, because, as usual, we've conned our way,

and I'm not familiar with the equipment here.

We do try to do things in real time and live,

so let's hope I've got the butter melting away there properly...

and one escalope of veal in.

Did you get that? He got that.

Another escalope of veal in.

Fingers in, turn it over the second it's got a little bit sealed.

Like that.

Season it with a little pepper.

Exactly like that.

Never add salt to meat, by the way, until it's sealed,

otherwise it brings the juices out and spoils it.

Now, you'll need to bear with me, take a look out of the window

if you're a bit bored at this stage. You'll see some lovely sights.

Beautiful countryside, vines,

maidens cavorting on the banks of the canal, stuff like that...

Possibly people cycling past -

because one way or another,

that's got to fry away for a second or two.

# Floyd busy down below

# In ze galley cooking veau

-# Cooking veau

-# Down below

# Cooking veau

# Belo-o-o-ow...

# Out ze window

# Looking out ze window...#

Now, when you buy mustard, you can buy any kind.

You can buy dark, vinegary-flavoured ones,

you can buy delicate yellow ones.

But for cooking with mustard, use the pale yellow one,

and always add it to the sauce at the end,

because if you cook it too hot,

if you make it too rich into the sauce,

it takes away the flavour of the mustard.

So, you warm the sauce up

and then add the mustard for the last end little bit.

Which we shall now do, because this...

Because he is a Frenchman, he likes his meat slightly underdone.

Turn that again like that.

All I do now...

And this is going to wreck your camera.

LOUD HISSING

A little Marque de Bourgogne

goes in there like that.

Absolutely up to maximum there.

The meat goes onto there.

Let the juice of the meat...

..and the Marque de Bourgogne reduce a little bit,

stir in some cream like that.

Two of those I should think would be fine.

Let's put three in.

Now, let that bubble away for a bit.

They'll probably be editing this down as they go along

because they can't afford the film

to actually cook a dish from beginning to end,

and I promise you, we are cooking in real time.

You can see by my face, I'm getting a bit hot.

Stay on that, Clive, while I get some pepper to put in there.

Like that.

Maximum heat, let it bubble away a bit.

I'll have a swig of wine while that's going on.

Another glass of Beaujolais.

Thicken this excellent sauce with a bit of excellent

French unsalted butter.

Melt that in like that.

All this is quite boring, this bit.

But, as I say, feel free to have a walk around the...

walk across the water and...

That's lovely now.

Then just a little bit of mustard -

about that much.

You can always look up one of these famous books,

preferably one of mine, to see precisely how much you put in.

That's it.

It's glistening yellow.

It's golden, it's mustard,

it says Dijon, it says Burgundy.

Pop it over there like that.

Look at that - simplicity itself!

Last time I cooked on a boat -

you can barely see this one moving -

it was a trawler in the gales off the south-west of England.

Anyway, there we are - escalope de veau a la moutarde de Dijon.

Je vous souhaitez bonne sante et bon appetit.

And so to lunch and a short, but meaningful, lesson on Burgundy wine

from Jean-Michel Lafond.

It's all the monks, you know?

When they established the monastery,

they have received a small piece of land in order to produce

the wines they needed for their mass.

And when they arrived to the vineyards,

when they arrived to the nature, they had a religious attitude,

which is based, you know, like any religious attitude, on respect.

And they've decided to respect the soil

and they decided to respect the character of the soil.

So, how have they resolved that?

They chose particular vines which were suitable for that area?

Absolutely. Little by little, they have made a selection of the plant

and they have noticed that the chardonnay plant for producing

the white wine and the pinot noir plant to produce the red wine

-was the best plant for us, you know?

-Did monks ever get drunk?

Did monks drink wine to enjoy themselves

or merely to celebrate Jesus Christ and mass and religion?

Well, I think both, you know?

They were really using the wine for the mass

and really enjoy the wine by themselves.

This Cote de Nuits is very rich and soft and fruity, isn't it?

And what makes the difference to all the Burgundy wines?

Wine is like people.

Wine is made by people for the people, and if you take

a group of people, you have some great ones and some funny ones.

So, that's the kind of thing which happens.

And wine reflects, you know, the life of the whole region.

And fortunately, we have some people who really produce good

stuff like this, pretty rich, giving a lot of aromas,

and a wine, as well, which looks nice, because never forget

that when you look at the wine, just one idea to remember,

when you look at it, you must like it.

If you don't like it when you see it, you will never enjoy it.

-So, it's like a woman.

-Exactly! Exactly.

KEITH COUGHS

MUSIC: From The Same Hill by Brian Eno

Now the bit you've all been waiting for, the arty bit.

There are two reasons for this.

One, Clive still hasn't won an award for his amazing photography,

and two, the director's really into this strange music,

which is completely above me.

I'd rather have the Dave Clark Five any day.

However, it is the first day of the "recolte", or "harvest",

and whether you like it or not, Clive is now going to indulge

himself in some dead moody shots of people picking grapes.

Then, in a minute, I shall give you

three salient facts on Burgundy wine.

OK, up with the music, please.

MUSIC CONTINUES

OK, fade the music again.

Right, fact one, what have the Romans ever done for us?

I mean, what have the Romans ever done?!

Well, they planted the first vines in Burgundy and Bordeaux...

it says here.

Number two, the prime grape of the Burgundy area is the pinot noir,

or the "black pinot".

Number three, Napoleon, on his European mini breaks wouldn't

leave home without a wagonload of Chambertin.

He loved it so much,

he made his army salute the vineyard every time they passed.

I think I said that right.

And number four, I like it very much.

I have to come fairly clean about all this.

Yes, I'm arrogant. Yes, I drink a lot.

But I don't really know a great deal about Burgundy wines,

and everything's been said about it.

Hugh Johnson, John Arlott, Jancis Robinson,

everybody knows all about it.

Buy books, research it as much as you like,

but the best way to find out about Burgundy wine is to drive

through the countryside, stopping here and there, having a glass.

And if you can't do that, buy my new game,

which I haven't yet invented. It's going to be called Vinopoly.

You throw a six, and every time you land on a little

appellation controlee plot of land, you get a super glass of wine.

Imagine the fun you could have

in these cold British winter evenings with an array of, say...

Oh, what's this village here called? Missed it. Never mind.

..glasses of...bottles of Morey-Saint-Denis, Aloxe-Corton,

Chambertin, arranged

warming gently in front of the hearth, throwing sixes and

drinking your way through a wonderful, wonderful part of France.

But I'm rabbiting on, and I've got some real work to do.

You know how we like to make these programmes really difficult?

My producer has invited a few of my yet-to-be-made friends to lunch.

About 35 of them.

Should be quite amusing!

I'm going to cook them a coq au vin. Coq au vin to Burgundy is

what a Cornish pasty is to Cornwall,

it is the national dish of this region.

And I've had two or three

while I've been here in two-star restaurants, Routier restaurants.

It hasn't been all that good.

So, my avowed aim today is to make the best coq au vin there is,

otherwise I'm going to eat my hat.

Anyway, Clive, come down. Let's look at the ingredients, as we do.

The most important thing,

and look at this, my darlings, 35 lots of chicken.

There are 70 pieces there, OK?

And it's a free-range chicken raised by a farmer.

We have some mushrooms, OK?

Mushrooms - champignons de Paris, they're called.

We have bay leaves and thyme, OK?

Clive, come on around a little bit, if you will?

Parsley, garlic, salted, smoked bacon,

which I'm going to cut up into little cubes,

carrots, onions and, over here a bit,

last, but absolutely not least, Gevrey-Chambertin,

one of the finest Burgundy wines in the area.

Now, what I've got to do, I've got to chop up all these little bits.