0:00:02 > 0:00:04Good morning, it's time to turn the heat up in the kitchen
0:00:04 > 0:00:07and get ready for the next 90 minutes of mouthwatering cooking inspiration.
0:00:07 > 0:00:09This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:32Welcome to the show.
0:00:32 > 0:00:35We've a whole host of top chefs cooking fabulous food for you
0:00:35 > 0:00:37this morning, as well as celebrity guests galore.
0:00:37 > 0:00:38You won't want to miss it.
0:00:38 > 0:00:40Coming up on today's show:
0:00:40 > 0:00:45Francesco Mazzei brings some Italian spice to the table with his 'nduja-crusted cod.
0:00:45 > 0:00:48Claire Smith celebrates great British produce with a delicious
0:00:48 > 0:00:52dish of duck breast, creamy Savoy cabbage and roasted apple.
0:00:52 > 0:00:54She pan-roasts the duck breasts
0:00:54 > 0:00:56and brushes it with a spicy glaze before serving.
0:00:56 > 0:01:00James Tanner cooks a tasty Torbay sole, which he serves with
0:01:00 > 0:01:03a red wine sauce, chanterelle mushrooms and creamed potato.
0:01:03 > 0:01:06He fillets the sole and then pan-fries it in a hot pan
0:01:06 > 0:01:10along with some mushrooms and a squeeze of lemon juice.
0:01:10 > 0:01:13And actress Sarah Hadland faces her Food Heaven or Food Hell.
0:01:13 > 0:01:15Would she get her Food Heaven,
0:01:15 > 0:01:17a chocolate fondant with salted caramel sauce?
0:01:17 > 0:01:19Or would she get her dreaded Food Hell,
0:01:19 > 0:01:22a truffle pithivier, with a Madeira reduction.
0:01:22 > 0:01:25And you can find what she gets to eat at the end of today's show.
0:01:25 > 0:01:28Our first chef has worked with the likes of Gordon Ramsay
0:01:28 > 0:01:31and Marcus Wareing, but for almost a decade,
0:01:31 > 0:01:34he's been making waves of his own by the Cornish coast.
0:01:34 > 0:01:37He is the tremendously talented Mr Paul Ainsworth.
0:01:37 > 0:01:39- Great to have you on the show, Paul. - Good morning, James. Yeah.
0:01:39 > 0:01:42- Now, what are we cooking then? We're not cooking fish...- No.
0:01:42 > 0:01:44..which is the area you're famous for.
0:01:44 > 0:01:47- We've also got some amazing lamb down in Cornwall.- You have.
0:01:47 > 0:01:49So, we're going to do here, the shoulder.
0:01:49 > 0:01:52- You want me to do...make a little salsa verde?- Salsa verde, please.
0:01:52 > 0:01:56Which is parsley, a little bit of parsley, some mint...
0:01:56 > 0:01:58- Yeah.- That's going to get thrown in there as well.
0:01:58 > 0:02:01- So I've got the shoulder here... - Yep.- ..which I really, really like.
0:02:01 > 0:02:05A lot of people have not sort of seen or used a shoulder,
0:02:05 > 0:02:07- I think because it's a bit fattier than the leg.- Yeah.
0:02:07 > 0:02:11But I think once you use it, it's much bigger flavour.
0:02:11 > 0:02:14- So, that's the shoulder.- And we just brine... Yeah, that's the shoulder.
0:02:14 > 0:02:16You brine that in star anise, and bits and pieces.
0:02:16 > 0:02:20Yeah, star anise, lemon, thyme, rosemary, sugar.
0:02:20 > 0:02:23Brown sugar, for a bit of molasses flavour.
0:02:23 > 0:02:25- How long have you done that for, then?- 24 hours.- Right.
0:02:25 > 0:02:28So, it's firmed it up, really concentrated the flavour.
0:02:28 > 0:02:30We've really got that nice kind of...
0:02:30 > 0:02:33We do it with all the meats now at the restaurant.
0:02:33 > 0:02:37- And some fish as well, salting and brining beforehand.- OK.
0:02:37 > 0:02:40- Now, you've put that in duck fat. - That's right.- Straight in there.
0:02:40 > 0:02:42So, it's just really easy.
0:02:42 > 0:02:44There's no making stocks or roasting vegetables.
0:02:44 > 0:02:46It's just straight into duck fat.
0:02:46 > 0:02:49Sort of about... That's about 80 degrees, just warm.
0:02:49 > 0:02:55Then we're going to go straight into the oven for four hours at 85.
0:02:55 > 0:02:58Now, you gently cook that like what you do for the duck confit.
0:02:58 > 0:03:01So, that's to slowly cook it in fat, the word confit,
0:03:01 > 0:03:04- which can be done in oil as well, can't it?- Yeah, absolutely.
0:03:04 > 0:03:08And when that's ready, you don't have to use that straightaway.
0:03:08 > 0:03:09Because it's like a duck,
0:03:09 > 0:03:13that can just stay in fat like a no larder ingredient.
0:03:13 > 0:03:16So, here's one that's been cooked for four hours in fat.
0:03:16 > 0:03:20So, as you can see, it just pulls away lovely.
0:03:20 > 0:03:23And the great thing about this, you can control the amount of fat.
0:03:23 > 0:03:25So that lamb now is just delicious.
0:03:25 > 0:03:27It had that's lovely brining,
0:03:27 > 0:03:29so that's why the meat's not a dull grey.
0:03:29 > 0:03:31It's nice and...
0:03:33 > 0:03:36That's come like that. So, I'm just picking it down.
0:03:36 > 0:03:38I want a bit of fat through there so it's not too lean.
0:03:38 > 0:03:40So, I'm just going to break that up to make the mix.
0:03:40 > 0:03:42I'm not going to break it down too much, either.
0:03:42 > 0:03:46- There's your salsa verde, which has just been blended.- Thank you, James.
0:03:46 > 0:03:48- Now, you want me to get on and do the beetroot for this.- Yeah.
0:03:48 > 0:03:53So, the beetroot was an idea, it's a bit like a jacket potato.
0:03:53 > 0:03:56So, we're just going to cut it down, not all the way,
0:03:56 > 0:03:57like a jacket potato.
0:03:57 > 0:03:58Olive oil, seasoning.
0:03:58 > 0:04:03- Some Pedro Ximenez, like a sweet Spanish sherry reduced.- OK.
0:04:03 > 0:04:06- It gives it a nice depth of flavour. - Right.
0:04:07 > 0:04:10In my lamb, and is going to take a little bit of this salsa verde.
0:04:10 > 0:04:12- Can you do that with any root vegetables, Paul?- Yeah.
0:04:12 > 0:04:15We do it with butternut squash, just roast it,
0:04:15 > 0:04:18- it keeps all the flavour in there. - It looks lovely, that.
0:04:18 > 0:04:22Don't tell him too much, he'll have it on his restaurant menu over
0:04:22 > 0:04:23the other side of the water there!
0:04:23 > 0:04:25I've already texted someone.
0:04:25 > 0:04:27You've already texted somebody?! Tell us about your restaurant.
0:04:27 > 0:04:30How did you end up down in Cornwall, anyway?
0:04:30 > 0:04:31How did you end up down there?
0:04:31 > 0:04:36I met someone about seven years ago, Derek, my business partner.
0:04:36 > 0:04:38We've got Number 6 and another restaurant
0:04:38 > 0:04:41- called Rojano's in the square down there.- Right.
0:04:41 > 0:04:45And he, years ago, had some properties down there
0:04:45 > 0:04:49and basically knew that Padstow was a really thriving area
0:04:49 > 0:04:50and very up-and-coming.
0:04:50 > 0:04:53And, obviously, Rick's done wonders for it and a great job.
0:04:53 > 0:04:56It was just, er...
0:04:56 > 0:05:00He always said, there's a space down there, not to sort of compete,
0:05:00 > 0:05:01or something like that,
0:05:01 > 0:05:04just to go down there and complement it and join the restaurant scene.
0:05:04 > 0:05:09- Yeah.- And then it's just... Nathan and Jamie down the road
0:05:09 > 0:05:12and there's lots of great restaurants down there.
0:05:12 > 0:05:16Cos the restaurant that you've got the Michelin star at is Number 6.
0:05:16 > 0:05:17That's right, yeah.
0:05:17 > 0:05:21- And that's a recent Michelin star. You got it in October this year? - Yeah, yeah, lovely surprise.
0:05:21 > 0:05:24It was the week before the guide was due to be released,
0:05:24 > 0:05:27got a phone call saying that we'd won a Michelin star which was...
0:05:27 > 0:05:30yeah, an absolute lifetime achievement.
0:05:30 > 0:05:32I just couldn't believe it.
0:05:32 > 0:05:34Is the goal to get two now?
0:05:34 > 0:05:35PAUL CHUCKLES
0:05:35 > 0:05:37No, quite happy maintaining one at the moment.
0:05:37 > 0:05:39How do you win a Michelin star?
0:05:39 > 0:05:42Does someone literally just come in, eat a bit of food and go,
0:05:42 > 0:05:44"Right, definitely that's worth a Michelin star"?
0:05:44 > 0:05:45- Erm...- It's kind of...ish.
0:05:45 > 0:05:48Kind of, yeah. I think it might be slightly more detailed.
0:05:48 > 0:05:51Not any person. Obviously someone from Michelin
0:05:51 > 0:05:53and not the tyre company.
0:05:53 > 0:05:56- This is the beetroot, you're going to bake that now.- Yeah.
0:05:56 > 0:05:58- So you want to get that in. - The beetroot in the oven.
0:05:58 > 0:06:01So the idea of the pastilla is the filo pastry holds the meat in,
0:06:01 > 0:06:05so you've got this lovely lamb mix that we've made. Then we're going to
0:06:05 > 0:06:07wrap it in the filo pastry, James,
0:06:07 > 0:06:09and then what we've got here is like a Chinese mandolin,
0:06:09 > 0:06:12which are easily available to get hold of.
0:06:12 > 0:06:14- Yes.- And then fryer.
0:06:17 > 0:06:20This is the last time you lot are coming from Cornwall.
0:06:20 > 0:06:23Can't you just do Cornish pasty?
0:06:25 > 0:06:27Right, next.
0:06:27 > 0:06:32- So just making some potato string here.- Right.- OK.- Beetroot's ready.
0:06:32 > 0:06:35- Yeah. - So we've got a plain salad now, yeah?
0:06:35 > 0:06:37Salad.
0:06:37 > 0:06:40Yes, pea shoots, we're just going to put those on last.
0:06:40 > 0:06:42Like that, so we get rid of that.
0:06:42 > 0:06:45Now, these... They use these for the daikon radish, don't they? In...
0:06:45 > 0:06:46- Yeah.- ..sushi restaurants.
0:06:46 > 0:06:49Yeah, we do it with beetroot and potato but it's really nice
0:06:49 > 0:06:53because it adds a lovely kind of nice texture to the dish.
0:06:53 > 0:06:57We use something like a Maris Piper or a potato
0:06:57 > 0:06:59that we have down there called Lovers.
0:06:59 > 0:07:00Lovers? Yeah, lovers.
0:07:00 > 0:07:03- CORNISH ACCENT:- All right, my lover? - Luv-urs?
0:07:03 > 0:07:04Yeah. Luv-urs.
0:07:05 > 0:07:08So one that just kind of...a low sugar content
0:07:08 > 0:07:09and crisps up really nice.
0:07:09 > 0:07:11A little bit of butter on the potato.
0:07:11 > 0:07:14Right, that's your beetroot, you want to serve that in the tinfoil?
0:07:14 > 0:07:17Yeah, I just want to keep that in the tinfoil just to hold that
0:07:17 > 0:07:20- lovely flavour in there. - That's pretty good.
0:07:20 > 0:07:21And then tell us about this,
0:07:21 > 0:07:24what you're going to put on there or what I'm going to put on there.
0:07:24 > 0:07:26What is this stuff?
0:07:26 > 0:07:29This here is a... So a sheep's milk curd.
0:07:29 > 0:07:33So we're just going to add a little bit of cracked pepper to it, OK?
0:07:33 > 0:07:35- And then a bit of lemon juice, James. And that's it.- No problem.
0:07:35 > 0:07:39So the lamb in there like that and it's just like a spring...
0:07:39 > 0:07:41It's just like a spring roll.
0:07:43 > 0:07:47- Like that. OK?- Right. - A little bit of butter down the side
0:07:47 > 0:07:51- and you fold the sides in so the mix doesn't leak on you...- Right.
0:07:51 > 0:07:53..and pop out the sides. Like that.
0:07:55 > 0:07:56And then just wrap it up.
0:07:56 > 0:07:59This is where that cut of meat is particularly good for this.
0:07:59 > 0:08:02Yeah, yeah, absolutely. It's great. It's a nice way of serving it.
0:08:02 > 0:08:06You can get ahead if you're doing it at home, just put it away.
0:08:06 > 0:08:10And then we just get the potato like that, James.
0:08:10 > 0:08:11Just take a load out like that.
0:08:13 > 0:08:16And then just literally bind it round.
0:08:17 > 0:08:19Like that. And the pastry keeps it nice and...
0:08:19 > 0:08:20The pastry keeps it nice and tight in
0:08:20 > 0:08:23and then the potato goes lovely and we just dust it with
0:08:23 > 0:08:26a little bit of salt when it comes out the fryer
0:08:26 > 0:08:27and a little bit of cumin.
0:08:27 > 0:08:29So, like you said, you can make these in advance.
0:08:29 > 0:08:32I mean this one's been frying away now.
0:08:32 > 0:08:33- Which we can take out.- Yeah.
0:08:33 > 0:08:36Another couple of minutes. You want these for about three minute?
0:08:36 > 0:08:38Yeah, just until they go lovely and golden.
0:08:38 > 0:08:41I mean, the lamb just warms inside, it's just steaming.
0:08:41 > 0:08:44Now, whereas Nathan's purely fish, you're doing mix-and-match.
0:08:44 > 0:08:46You're doing this...
0:08:46 > 0:08:48Yeah, that's right.
0:08:48 > 0:08:50I just sort of like to showcase, you know,
0:08:50 > 0:08:53in Cornwall we've got some brilliant artisan suppliers
0:08:53 > 0:08:57and producers and stuff and we've got great duck and brilliant...
0:08:57 > 0:09:01We use a fantastic butchers in Launceston for great pork,
0:09:01 > 0:09:04lovely lamb like what we've got here.
0:09:04 > 0:09:06So, yeah, we've got some brilliant suppliers down there.
0:09:06 > 0:09:09I just like to showcase... Cornwall's got brilliant fish
0:09:09 > 0:09:13- but we've also got other great ingredients as well.- Yeah.
0:09:13 > 0:09:16Because we saw you on obviously The Great British Menu,
0:09:16 > 0:09:18people probably recognise you from there, where you did this
0:09:18 > 0:09:20sort of wacky dessert, didn't you?
0:09:20 > 0:09:23Fairground, yeah, fairground dessert, yeah.
0:09:23 > 0:09:27So, yeah, that was a great moment to sort of win that, it was brilliant.
0:09:27 > 0:09:29Right, well, there you go.
0:09:29 > 0:09:31There you are, they're nice and crispy like that.
0:09:31 > 0:09:34- These are done for you. I'll pop that one on there.- Brilliant.
0:09:34 > 0:09:36Just a little bit of...
0:09:36 > 0:09:39- A little bit of seasoning.- Yup.- OK?
0:09:39 > 0:09:43I like to put cumin in but I like it to hit the plate as well, so...
0:09:43 > 0:09:46- Have you got a serrated knife there?- Serrated knife.
0:09:46 > 0:09:48THEY LAUGH
0:09:48 > 0:09:50- Serrated knife.- Chop chop!
0:09:50 > 0:09:54I've got a knife, it's not serrated. Oh, yes, I've got one.
0:09:54 > 0:09:55- There you go.- Thank you.
0:09:55 > 0:09:59So, again, nice and crispy and I like to serve the end bits as well,
0:09:59 > 0:10:01they're just great, nice texture.
0:10:01 > 0:10:04You can see, like, the lamb inside just...
0:10:04 > 0:10:07cooks like that. And then I'll take a little bit of the...
0:10:07 > 0:10:11- It's a sausage roll, isn't it, Paul?- Yeah, it is. It is a sausage...
0:10:11 > 0:10:13There's little bit of the salsa verde like that,
0:10:13 > 0:10:18- so as you're eating it, you get... - Burgers, sausage roll.- Yeah.
0:10:18 > 0:10:19So, just like that.
0:10:19 > 0:10:21One on there like that.
0:10:21 > 0:10:23Just have them down.
0:10:23 > 0:10:26- Little bit of... - What are you after?- Olive oil.
0:10:26 > 0:10:28- Olive oil, yeah.- It's...
0:10:28 > 0:10:30Like that.
0:10:30 > 0:10:33What is this, that I put in the beetroot? What was that?
0:10:33 > 0:10:35- Pedro Ximenez.- Right.
0:10:35 > 0:10:38- So, again...- Sounds like a Spanish golfer.- Yeah. Yeah.
0:10:39 > 0:10:42- So, that's the reduction that you've got in there.- Yeah.
0:10:42 > 0:10:44So, tell us what... That looks fabulous.
0:10:44 > 0:10:45- So, we've got baked beetroot... - Yeah.
0:10:45 > 0:10:49..topped with sheep's milk curd, ewes' milk curd.
0:10:49 > 0:10:52Lamb pastilla, potato, and salsa verde.
0:10:52 > 0:10:55It's a well-deserved Michelin-star chef. Brilliant.
0:11:00 > 0:11:02- And you can relax now.- Phew.
0:11:02 > 0:11:05You've not actually taken a breath throughout the whole of that,
0:11:05 > 0:11:07- have you?- No, I haven't, no.
0:11:07 > 0:11:10- You've got to dive into this. - That looks well nice.- Oh, wow.
0:11:10 > 0:11:13- Looks delicious, doesn't it, really? - Looks amazing.
0:11:13 > 0:11:15Yeah, and that beetroot. Great way of cooking it.
0:11:15 > 0:11:18I mean, I cook it with salt as well, that salt crust,
0:11:18 > 0:11:20- like you were saying, in tinfoil. - Here we go first.
0:11:20 > 0:11:22Great way for this Christmas as well.
0:11:22 > 0:11:24Do you do something like that with all the leftovers
0:11:24 > 0:11:26that you've got at Christmas?
0:11:26 > 0:11:27Yeah, yeah, yeah, with filo.
0:11:27 > 0:11:31Yeah, you could do that with turkey and a cranberry dip.
0:11:31 > 0:11:34- Make it more interesting than it actually is.- Yeah, yeah.
0:11:34 > 0:11:35- But you get the...- I can't talk.
0:11:35 > 0:11:37- This is the nuts. The nuts. - LAUGHTER
0:11:42 > 0:11:44That lamb was deliciously tender,
0:11:44 > 0:11:48and the baked beetroot was absolutely bursting with flavour.
0:11:48 > 0:11:50A real cracking plate of food.
0:11:50 > 0:11:53Coming up, I cook Yorkshire puddings with onion gravy for Adam Garcia,
0:11:53 > 0:11:57after Rick Stein takes us to a snail festival in southern Catalonia,
0:11:57 > 0:12:00along with 12,000 other people.
0:12:00 > 0:12:02It takes a long time to get there.
0:12:04 > 0:12:06Ever eastwards,
0:12:06 > 0:12:10the sun is three times as hot now as it was in damp, rainy Galicia
0:12:10 > 0:12:13where I started my journey, over a fortnight ago.
0:12:13 > 0:12:18Navarre is blessed with an extremely fertile landscape.
0:12:18 > 0:12:21It has the damp, west wind from where I've just come from,
0:12:21 > 0:12:23the protection of the Pyrenees to the north,
0:12:23 > 0:12:27and the warmth of the Mediterranean breezes coming from the east.
0:12:27 > 0:12:32And to top it all, you've got the water from the mighty River Ebro.
0:12:32 > 0:12:36And that's why the region is known as the vegetable capital of Spain.
0:12:38 > 0:12:41The flat land of rich, eluvial soil
0:12:41 > 0:12:45has been chopped into small plots called huertas.
0:12:45 > 0:12:47Here, it seems anything will grow.
0:12:47 > 0:12:50The town of Tudela is the commercial centre
0:12:50 > 0:12:52at this garden of Spain.
0:12:52 > 0:12:55It was founded by the Romans, and like virtually the whole
0:12:55 > 0:13:01of Spain, once Rome fell, it was governed for centuries by the Moors.
0:13:01 > 0:13:04It's a rare thing to see three distinctive styles
0:13:04 > 0:13:08of architecture nestling together, separated by hundreds of years -
0:13:08 > 0:13:11Roman, Moorish, and Christian.
0:13:11 > 0:13:15In fact, it was the Romans who named this river the Ebro.
0:13:17 > 0:13:20'Today, I'm meeting Floren and his wife Mercedes -
0:13:20 > 0:13:23'vegetable growers who supply some of the top chefs in the restaurants
0:13:23 > 0:13:27'in Spain, chefs who really put Spain on the culinary map.'
0:13:27 > 0:13:29- Artichokes. - HE SPEAKS SPANISH
0:13:29 > 0:13:32- What is it in Spanish? - Alcachofa.- Alcachofa.
0:13:32 > 0:13:33- Alcachofa.- Great.
0:13:33 > 0:13:36- These are beans. - Oh, broad beans, I love them.- Yes.
0:13:37 > 0:13:43I've just discovered you supply Ferran Adria and Juan Mari Arzak
0:13:43 > 0:13:45- with their vegetables. - Adria, Arzak, si.
0:13:45 > 0:13:47So you're the vegetable king.
0:13:47 > 0:13:49He start 25 years ago,
0:13:49 > 0:13:52so when Juan Mari is not so famous,
0:13:52 > 0:13:54Ferran Adria is not so famous, they start too,
0:13:54 > 0:13:57so they, all of them start together,
0:13:57 > 0:14:00- so they grow up together. - So you're all...
0:14:00 > 0:14:02You're all a formation of the Nouvelle Cocina.
0:14:02 > 0:14:04Yeah, Nouvelle, si.
0:14:11 > 0:14:12So, now, Catalonia.
0:14:12 > 0:14:14And it's moments like this
0:14:14 > 0:14:17when I realise I can't live without seeing the sea.
0:14:17 > 0:14:20It's so important to me.
0:14:20 > 0:14:21I've been longing for this moment,
0:14:21 > 0:14:25ever since we left the mountains of the Basque country.
0:14:26 > 0:14:30This is home to the world-famous El Bulli restaurant,
0:14:30 > 0:14:32but I'm not going there.
0:14:32 > 0:14:35Instead, I've been invited to join Rafa
0:14:35 > 0:14:39and his restaurateur friends, a few hundreds yards away,
0:14:39 > 0:14:45in a quiet cove, with the heady scents of warm olive oil and garlic.
0:14:45 > 0:14:49I must say, this filming's an odd sort of thing sometimes.
0:14:49 > 0:14:52I mean, for weeks now, we've been in the rain
0:14:52 > 0:14:56and the cold of northern Spain, and trying to find a sunny day,
0:14:56 > 0:15:00and suddenly find ourselves here, the north of Catalonia.
0:15:00 > 0:15:03I can remember coming through this part of Spain in the '60s,
0:15:03 > 0:15:08and it was all like this, really - in my memory, of course.
0:15:08 > 0:15:13But, I mean, a lovely day, nice people, lovely food, real food.
0:15:13 > 0:15:16I'm going to see how they make salsa romesco for the first time.
0:15:16 > 0:15:18Really looking forward to that.
0:15:18 > 0:15:21Happy as Larry.
0:15:21 > 0:15:25All the magic of this famous sauce takes place in a mortar.
0:15:25 > 0:15:28Crushed garlic, almonds and fried bread,
0:15:28 > 0:15:31cooked until crisp in olive oil,
0:15:31 > 0:15:34and then fried livers - monkfish livers -
0:15:34 > 0:15:38which is really important when you use the salsa in a fish stew.
0:15:38 > 0:15:41That's all smashed up in the mortar.
0:15:41 > 0:15:45Now, they tear off fresh parsley, and add the fried bread.
0:15:45 > 0:15:49I think this is what cooking and creating flavours should be about.
0:15:49 > 0:15:52When I arrived, I saw tomatoes on the barbecue.
0:15:52 > 0:15:55They're skinned, and pulped, most satisfyingly,
0:15:55 > 0:15:59and then the flesh from the roasted romesco peppers.
0:15:59 > 0:16:04That, in all its golden Catalan glory, is a salsa romesco.
0:16:04 > 0:16:09Rafa, my host, starts to make another iconic Catalan dish,
0:16:09 > 0:16:11called a fideua.
0:16:11 > 0:16:15Vermicelli-like pasta is toasted in a pan,
0:16:15 > 0:16:18with oil and cloves of garlic, until they become golden.
0:16:18 > 0:16:21Well, Catalonia has strong links to Italy.
0:16:21 > 0:16:24In another corner of this fisherman's house,
0:16:24 > 0:16:28a mate of Rafa's barbecues the new season's green asparagus.
0:16:29 > 0:16:32And now, for the all-important fish stew.
0:16:32 > 0:16:36Chunks of red gurnard and monkfish, dusted in flour,
0:16:36 > 0:16:38are fried in olive oil.
0:16:38 > 0:16:41What's really nice about this, is that they are all friends.
0:16:41 > 0:16:44They're all restaurateurs, but I think one's got a disco,
0:16:44 > 0:16:46but maybe he or she cooks at the disco.
0:16:46 > 0:16:50One of them cooks at El Bulli, which is just around the corner,
0:16:50 > 0:16:53but what I really like about it is they're all good cooks,
0:16:53 > 0:16:56so I'm picking up tonnes of stuff, and I know that everything
0:16:56 > 0:17:01they cook will be the best possible dish, so I'm very excited.
0:17:01 > 0:17:03Once the fish is fried and put to one side,
0:17:03 > 0:17:06the pan is deglazed with fish stock,
0:17:06 > 0:17:09and then in goes some romesco paste.
0:17:09 > 0:17:12That's all mixed together, and immediately sieved,
0:17:12 > 0:17:14to achieve a smoother sauce for the stew.
0:17:17 > 0:17:19Finally, the fish goes back, and remember,
0:17:19 > 0:17:23they've chosen fish which Rafa refers to as "duro" -
0:17:23 > 0:17:26that means it won't break up in the cooking.
0:17:26 > 0:17:30While that simmers, Rafa finishes off the fideua
0:17:30 > 0:17:34by ladling in fish caldo - fish stock.
0:17:34 > 0:17:35I've just been talking to Rafa,
0:17:35 > 0:17:39and he's saying that dishes like this, these fish dishes,
0:17:39 > 0:17:41originated from the fishermen.
0:17:41 > 0:17:45I mean, basically, they would just be coming home from sea, got all...
0:17:45 > 0:17:47Sorted all their good fish for market,
0:17:47 > 0:17:50and kept all the little ones for making a stew for themselves,
0:17:50 > 0:17:53and they'd just boil up, sometimes in seawater,
0:17:53 > 0:17:55with whatever was available -
0:17:55 > 0:17:58olive oil, garlic, tomatoes, sometimes a pinch of saffron -
0:17:58 > 0:18:00and that would be a dish.
0:18:00 > 0:18:03And now, they fetch big money in top restaurants.
0:18:03 > 0:18:06- OK... - MAN SPEAKS SPANISH
0:18:06 > 0:18:09I think I'm right in what Rafa's just said,
0:18:09 > 0:18:13cos I wondered why he was putting this newspaper on top of this pan,
0:18:13 > 0:18:17and he said, "It's just to scare the little vermicellis".
0:18:17 > 0:18:18Yeah?
0:18:18 > 0:18:21It's to scare them, and they all come up like this,
0:18:21 > 0:18:22so they're all pointing upwards.
0:18:22 > 0:18:24Maybe you put them in the dark, and they're saying,
0:18:24 > 0:18:27"Where's the light, where's the light?"
0:18:27 > 0:18:29- Yeah, yeah.- That's right.- Oh!
0:18:32 > 0:18:36And sure enough, as the little pasta pieces soak up the stock,
0:18:36 > 0:18:38they begin to point upwards,
0:18:38 > 0:18:42like delicate little flowers searching for sunlight.
0:18:42 > 0:18:44- 'Finally, it's time for lunch.' - CHEERING
0:18:44 > 0:18:47'Late, even by Spanish standards.'
0:18:47 > 0:18:50'The fideua is traditionally served with alioli,
0:18:50 > 0:18:53a fiercely garlicky mayonnaise,
0:18:53 > 0:18:56which works so well with a pasta
0:18:56 > 0:18:58that has soaked up a good fish stock.
0:18:58 > 0:19:01THEY SPEAK SPANISH
0:19:01 > 0:19:04LAUGHTER
0:19:04 > 0:19:06Excellent. Really good.
0:19:06 > 0:19:10Rafa's just said, what's lovely about occasions like this
0:19:10 > 0:19:12is not just the food, it's to be here with all his friends,
0:19:12 > 0:19:14who love his cooking as well.
0:19:14 > 0:19:18This is the most important. This is the most important.
0:19:18 > 0:19:21After eating the fideua, it was time for the fish stew,
0:19:21 > 0:19:25which has been cooked with that fabulous romesco sauce,
0:19:25 > 0:19:27and it didn't disappoint.
0:19:27 > 0:19:28With great food like this,
0:19:28 > 0:19:31everyone got into the celebratory spirit.
0:19:31 > 0:19:35It may be to do with all the wine they had while making lunch,
0:19:35 > 0:19:38but in this part of the world, next to their love of food,
0:19:38 > 0:19:43it's football, and their beloved Barcelona.
0:19:43 > 0:19:46THEY CHANT: Barca! Barca! Bar-ca!
0:19:50 > 0:19:52Wherever there's sun, there's celebration.
0:19:52 > 0:19:55Further south in Catalonia, in the town of Lleida,
0:19:55 > 0:19:59they hold the biggest snail festival I've ever seen.
0:19:59 > 0:20:01Thousands of people travel for miles
0:20:01 > 0:20:05to celebrate their passion for the humble caracoles.
0:20:07 > 0:20:11I'm very pleased that the Spanish's love of a good party
0:20:11 > 0:20:12extends to snails,
0:20:12 > 0:20:14- cos I love snails. - PARADE MUSIC PLAYS
0:20:14 > 0:20:17People either love them or absolutely hate them.
0:20:17 > 0:20:20Really, in the same sort of way as people love or hate oysters.
0:20:20 > 0:20:23And, of course, on the sea, on the coast where I live,
0:20:23 > 0:20:25there's endless oyster festivals,
0:20:25 > 0:20:28but it's great that here at Lleida,
0:20:28 > 0:20:30there's a snail festival,
0:20:30 > 0:20:35and this weekend, they get through 12 tonnes of snails,
0:20:35 > 0:20:38and that is so many snails, there's not enough of them in Spain,
0:20:38 > 0:20:42so they have to get them from North Africa and South America.
0:20:42 > 0:20:45'Before I came here, I'd only had snails the French way,
0:20:45 > 0:20:47'cooked in garlic, butter and parsley,
0:20:47 > 0:20:50'but I lost count of how many different ways
0:20:50 > 0:20:52'they cook them over here.'
0:20:53 > 0:20:56I'm just trying to catch up in all things Catalan
0:20:56 > 0:20:58and doing a bit of reading,
0:20:58 > 0:20:59and came across an author,
0:20:59 > 0:21:02which I must confess, I knew nothing about him,
0:21:02 > 0:21:05but he's easily the most famous author,
0:21:05 > 0:21:08certainly writing in Catalan, probably, in the 20th century,
0:21:08 > 0:21:10but probably in Spanish as well -
0:21:10 > 0:21:12Josep Pla -
0:21:12 > 0:21:16and I discovered he's really enthusiastic about food and drink.
0:21:16 > 0:21:20He was a real... really loved old whiskys.
0:21:20 > 0:21:23And he wrote this thing which, really, I really like,
0:21:23 > 0:21:28which says, "cooking is an art which transforms things
0:21:28 > 0:21:31"in an amiable and discreet manner",
0:21:31 > 0:21:33which I think is, really, what I think about food.
0:21:33 > 0:21:37Also, he thought nothing of sitting down
0:21:37 > 0:21:40and eating 300 snails at one sitting.
0:21:40 > 0:21:42THEY PLAY TRADITIONAL MUSIC
0:21:53 > 0:21:55Mmm.
0:22:02 > 0:22:04CHEERING AND APPLAUSE
0:22:04 > 0:22:07Well, I'm just beginning to get the hang of eating these snails,
0:22:07 > 0:22:10cos you have to just twist them out of the shell,
0:22:10 > 0:22:14and then just pinch the last bit off, which is...
0:22:14 > 0:22:16I mean, it's not...
0:22:16 > 0:22:18It's not anything nasty,
0:22:18 > 0:22:22but it just isn't as nice-tasting as the rest, as the main muscle.
0:22:22 > 0:22:24But Rafael was just saying,
0:22:24 > 0:22:28there's going to be 12,000 people eating snails here today.
0:22:28 > 0:22:32I mean, I wonder how many you get in the UK.
0:22:32 > 0:22:34I'm not knocking the UK.
0:22:34 > 0:22:36I mean, I don't mind that people don't like snails,
0:22:36 > 0:22:40but it just seems to me to be so wonderfully Spanish,
0:22:40 > 0:22:44that you can get 12,000 people coming here, drinking,
0:22:44 > 0:22:46enjoying themselves, eating snails.
0:22:46 > 0:22:49I mean, where else in the world?
0:22:49 > 0:22:53I mean, isn't there something a bit special about a country
0:22:53 > 0:22:56that 12,000 people come to eat snails together?
0:22:57 > 0:22:59I think there is.
0:22:59 > 0:23:02'Now, this is what I like about Spain.
0:23:02 > 0:23:05'They actually love being together in a crowd.
0:23:05 > 0:23:06'It seems the bigger the crowd,
0:23:06 > 0:23:09- 'the happier they are.' - CHEERING
0:23:09 > 0:23:11'Here, there are thousands of enthusiasts,
0:23:11 > 0:23:13'who don't necessarily know each other,
0:23:13 > 0:23:18'but are united in their love for the humble snail.
0:23:18 > 0:23:20'Salud.'
0:23:24 > 0:23:26Thanks, Rick. Now, this week's masterclass,
0:23:26 > 0:23:27I thought I'd demonstrate something
0:23:27 > 0:23:30that I probably get asked about more than anything to do with food -
0:23:30 > 0:23:32how to make the perfect Yorkshire pudding -
0:23:32 > 0:23:35and for that, it's not my recipe, to be honest.
0:23:35 > 0:23:38It's actually my grandmother's. My late grandmother's.
0:23:38 > 0:23:40Granny Smith.
0:23:40 > 0:23:42- Granny Smith. - Another apple there?
0:23:42 > 0:23:44It wasn't an apple, but, yeah, Granny Smith.
0:23:44 > 0:23:48She knew how to cook proper food - in particular, Yorkshire puddings.
0:23:48 > 0:23:52Now, you start off here, and she would always use lard, all right?
0:23:52 > 0:23:56- Good, northern...- Lard, pig fat, basically, or dripping.
0:23:56 > 0:23:58One of the two. Dripping, obviously, is beef fat,
0:23:58 > 0:24:00but that is a must.
0:24:00 > 0:24:04There wasn't such a thing as goose fat and duck fat when we were a lad.
0:24:04 > 0:24:06It was lard or dripping. So, you put that in there.
0:24:06 > 0:24:09425 degrees Fahrenheit.
0:24:09 > 0:24:11On her oven, it was full-on.
0:24:11 > 0:24:15On the old enamel gas stove, with the little red dials on it, full-on.
0:24:15 > 0:24:17And then, basically, what you do is you get that quite hot,
0:24:17 > 0:24:19and the filling for this is...
0:24:19 > 0:24:22This is where it's quite controversial, but I think it works,
0:24:22 > 0:24:25and we still use this recipe today in the restaurant,
0:24:25 > 0:24:29so, we use flour, 8oz plain flour, eight eggs.
0:24:29 > 0:24:31- That's a lot of eggs. - Now this is...it's a lot of eggs,
0:24:31 > 0:24:35but we were also farmers, so we had a lot of chickens.
0:24:35 > 0:24:38But this... To me, it just works every time,
0:24:38 > 0:24:41because Yorkshire puddings should be firm on the outside,
0:24:41 > 0:24:42and soft in the centre,
0:24:42 > 0:24:45so they shouldn't be, sort of, solid all the way through.
0:24:45 > 0:24:47They shouldn't be too soft on the outside.
0:24:47 > 0:24:51They should be crisp, just to hold their shape, and soft in the middle.
0:24:51 > 0:24:53So, you throw in all the eggs like that - always by hand.
0:24:53 > 0:24:56A good pinch of salt. Mix it by hand.
0:24:56 > 0:24:58She would have never had these fancy glass bowls.
0:24:58 > 0:25:00She would always have those, sort of, the...
0:25:00 > 0:25:04- You know, those old mixing bowls that your granny always had? Yeah.- Yeah.
0:25:04 > 0:25:08So, basically, she would mix this all together,
0:25:08 > 0:25:10and it didn't matter about the lumps, either.
0:25:10 > 0:25:13The secret of that is, you just mix this all together, like this.
0:25:13 > 0:25:17Throw in a pint of milk in there.
0:25:18 > 0:25:20And mix that.
0:25:20 > 0:25:22All right.
0:25:22 > 0:25:25- I'm becoming a master.- Yeah. - Even just by looking.
0:25:25 > 0:25:27This is... This is... This is one portion, Adam, you see?
0:25:27 > 0:25:30You don't get to be this sort of size, with smaller portions.
0:25:30 > 0:25:32Have you ever tried a Yorkshire pudding before?
0:25:32 > 0:25:34Oh, yeah, yeah, I've been here, like, 18 years,
0:25:34 > 0:25:36so I was very swiftly schooled.
0:25:36 > 0:25:38Have you been to Yorkshire and tried a Yorkshire pudding?
0:25:38 > 0:25:40- I haven't.- No, right.
0:25:40 > 0:25:43Then... Then, you need to put that in the fridge,
0:25:43 > 0:25:45and then this is what you end up with.
0:25:45 > 0:25:48- It looks like dishwater at the moment, right.- Yeah.
0:25:48 > 0:25:52Yeah, it's not great, look, but if you mix this together...
0:25:52 > 0:25:54Now, the secret behind this is,
0:25:54 > 0:25:57if you make a batter with flour, particularly like pancake batter,
0:25:57 > 0:26:00and you whisk it together, if firms up the flour.
0:26:00 > 0:26:03Like with pancakes, you always leave pancake batter to rest,
0:26:03 > 0:26:05before you cook it. This is exactly the same.
0:26:05 > 0:26:08If you want a light Yorkshire pudding, you start off with this,
0:26:08 > 0:26:12mix it together after it's been in the fridge, ideally overnight.
0:26:12 > 0:26:14That's how you want to do it.
0:26:14 > 0:26:16Alternatively, at least a couple of hours in the fridge.
0:26:16 > 0:26:20And then come back over here with your Yorkshire pudding tins,
0:26:20 > 0:26:23and while, they're still hot and they're preheated,
0:26:23 > 0:26:27then you pour this mixture in the Yorkshire pudding tins,
0:26:27 > 0:26:31and it should just sizzle as you pour this mixture in, which that's doing,
0:26:31 > 0:26:34and the sizzling will actually cause it to rise straight away.
0:26:34 > 0:26:37Three quarters full.
0:26:37 > 0:26:39Close the oven door.
0:26:39 > 0:26:41Very hot oven.
0:26:41 > 0:26:43Close the oven door, and leave the oven for 15 minutes.
0:26:43 > 0:26:45- OK.- Open the oven door for ten seconds, close it.
0:26:45 > 0:26:48Cook it for another ten minutes, then turn the temperature down.
0:26:48 > 0:26:50- What's the opening door thing? - You're drying it out.
0:26:50 > 0:26:52You want to get rid of the steam.
0:26:52 > 0:26:54You want the steam to rise, get rid of it,
0:26:54 > 0:26:56because otherwise, too much steam will cause it to collapse.
0:26:56 > 0:26:58And then you can slowly...
0:26:58 > 0:27:00These have been reheated again,
0:27:00 > 0:27:04- but these are Yorkshire puddings. - Wow, they're massive.
0:27:04 > 0:27:06Proper Yorkshire puddings, like that.
0:27:06 > 0:27:07You have these wonderful little...
0:27:07 > 0:27:11Now, depending on what tins you use, depends on that traditional shape.
0:27:11 > 0:27:14- OK.- But with these muffin tins, you're going to end up with
0:27:14 > 0:27:17more like a dome shape, but the flatter the tin,
0:27:17 > 0:27:19the more of the Yorkshire puddings you have with the hole in.
0:27:19 > 0:27:21The difference is, you get them slightly smaller.
0:27:21 > 0:27:24So I'm just going to make a standard gravy with that.
0:27:24 > 0:27:25So, first of all, and like you said,
0:27:25 > 0:27:27- you've been in the UK now 18 years. - Mmm.
0:27:27 > 0:27:30Never really been offstage, I suppose, in that 18 years?
0:27:30 > 0:27:32It's been a while, yeah. I've done...
0:27:32 > 0:27:34I came here because of the theatre
0:27:34 > 0:27:37and sort of have been very lucky to work a lot in it.
0:27:37 > 0:27:39You say lucky, but I mean, you've worked
0:27:39 > 0:27:42so hard at it, from a boy that was brought up in...
0:27:42 > 0:27:43Where's this place?
0:27:43 > 0:27:45- Wah-roonga.- Wahroonga.
0:27:45 > 0:27:47- Where on earth is Wahroonga? - Wahroonga is north...
0:27:47 > 0:27:49erm, northern suburbs of Sydney.
0:27:49 > 0:27:52- Right.- So, I think it means the place of many trees,
0:27:52 > 0:27:54- cos there are many trees.- Right. - Erm...
0:27:54 > 0:27:58So, how would you go from that, then, into the enjoyment of dancing,
0:27:58 > 0:28:00and particularly, doing it as a career? How do you...?
0:28:00 > 0:28:02Yeah, not sure.
0:28:02 > 0:28:06Just decided to do ballet cos a friend of mine was,
0:28:06 > 0:28:09and we were mates, and he was like, "Come and do ballet."
0:28:09 > 0:28:10And I was like, "All right."
0:28:10 > 0:28:12Was that the done thing, in, sort of...
0:28:12 > 0:28:15No, but I was so young at the time that I didn't know any different.
0:28:15 > 0:28:16- Right.- I was like six.
0:28:16 > 0:28:18- And you're like, "I'll just go there."- Yeah.
0:28:18 > 0:28:21And found out I was quite good at it -
0:28:21 > 0:28:23not brilliant but all right - but I really enjoyed it,
0:28:23 > 0:28:25- and then I just sort of continued. - Right.
0:28:25 > 0:28:29And then I was very lucky that the school that was in Wahroonga...
0:28:29 > 0:28:33- Yeah.- ..happened to have one of the best tap dancers in Australia,
0:28:33 > 0:28:34a guy called Glenn Dumbrell,
0:28:34 > 0:28:38and that's when I first sort of fell in love with tap dancing,
0:28:38 > 0:28:42and then he knew people in the industry, and brought them to teach,
0:28:42 > 0:28:45- and then I met them, and they took me to work, basically.- Yeah.
0:28:45 > 0:28:46They said, "You're good enough to come."
0:28:46 > 0:28:48Took you to work, cos you were in a musical,
0:28:48 > 0:28:51were you, in Australia, before you ever came over here?
0:28:51 > 0:28:54- A couple of years.- Yeah, a show called Hot Shoe Shuffle,
0:28:54 > 0:28:55where I met a guy called Dein Perry,
0:28:55 > 0:28:58who was basically my mentor for a long time. Another tapper.
0:28:58 > 0:29:01- And then that...- Another tapper. - Another tapper.- Another tapper.
0:29:01 > 0:29:03And that got invited...
0:29:03 > 0:29:04- Don't forget it.- Yeah.
0:29:04 > 0:29:07That got invited to come to London.
0:29:07 > 0:29:08It was the first Australian musical
0:29:08 > 0:29:10- to be invited to come to London. - Right.
0:29:10 > 0:29:13So I came here in '94, and that was it.
0:29:13 > 0:29:16I sort of went, "Oh, wow, this is not like Sydney."
0:29:16 > 0:29:19- Yeah.- And just wanted to stay and try my luck.
0:29:19 > 0:29:20What was it about...?
0:29:20 > 0:29:22Did the West End draw you in, or what was it about?
0:29:22 > 0:29:25It was. I mean, I never thought of actually...
0:29:25 > 0:29:27When I was doing this show, I was still deferring university.
0:29:27 > 0:29:30- I was doing a science degree at Sydney University.- Yeah.
0:29:30 > 0:29:32And I was like, I'll just go and do that,
0:29:32 > 0:29:36and have a bit of an adventure, and I'll go back and do my science.
0:29:36 > 0:29:38And then when I got to...
0:29:38 > 0:29:39I think the.... I think it was...
0:29:39 > 0:29:42Maggie Smith was in the theatre next door,
0:29:42 > 0:29:44and I was sort of, like, "Oh, wow, that's pretty cool."
0:29:44 > 0:29:46And then, you know, someone else,
0:29:46 > 0:29:49and it's such a history, there's...
0:29:49 > 0:29:51This is, like, the home of...
0:29:51 > 0:29:53You know, England - legitimate West End theatre.
0:29:53 > 0:29:55You say that, but your travels has brought you
0:29:55 > 0:29:57all manner of different things - the Olympics.
0:29:57 > 0:29:59To stand there on your own and do that.
0:29:59 > 0:30:01That was the opening ceremony. It must've been...
0:30:01 > 0:30:02That was pretty awesome.
0:30:02 > 0:30:06- Awesome or scary? - Absolutely terrifying.- Right.
0:30:06 > 0:30:07Genuinely terrifying, going up,
0:30:07 > 0:30:11cos I had to come out of this lift by myself
0:30:11 > 0:30:16and I didn't really think of it when I was doing the rehearsals,
0:30:16 > 0:30:20then as I sort of came up, I got a peek at the 85,000 people
0:30:20 > 0:30:22in the audience and I was like, "O....K."
0:30:22 > 0:30:26It was the first time I've ever said, in a really un-Australian way,
0:30:26 > 0:30:28"If there's a time to show off,
0:30:28 > 0:30:30"now would be the time."
0:30:30 > 0:30:33This is the Australian opening of the Olympics.
0:30:33 > 0:30:35People would think they just missed it.
0:30:35 > 0:30:36The Australian Olympics, yeah.
0:30:36 > 0:30:39Of course, you've went from that into movies - Coyote Ugly,
0:30:39 > 0:30:40all manner of different stuff.
0:30:40 > 0:30:43You're back on stage now, so tell me about Kiss Me, Kate,
0:30:43 > 0:30:44which is launching next week.
0:30:44 > 0:30:49Yeah, we start previews down at the Old Vic in Waterloo on Tuesday 19th
0:30:49 > 0:30:52and then we open on 27th, the week after that.
0:30:52 > 0:30:55It's sort of one of those full-circle things -
0:30:55 > 0:30:56when I came to London,
0:30:56 > 0:31:00one of the first things I saw was Sunset Boulevard,
0:31:00 > 0:31:04which was directed by Trevor Nunn, Sir Trevor Nunn.
0:31:04 > 0:31:06I was like, "This is amazing,"
0:31:06 > 0:31:08and I'd read about him, knew about him, obviously.
0:31:08 > 0:31:11I'd said one of my goals was, "I'm going to stay here
0:31:11 > 0:31:13"and I really want to work with Sir Trevor Nunn."
0:31:13 > 0:31:14That was my...
0:31:14 > 0:31:16And he's directed Kiss Me, Kate,
0:31:16 > 0:31:18so I'm getting to work with Sir Trevor Nunn.
0:31:18 > 0:31:21It contains old Cole Porter tunes and all manner of different stuff.
0:31:21 > 0:31:24It's Cole Porter, yeah, it's the story of Taming Of The Shrew,
0:31:24 > 0:31:27Shakespeare's Taming Of The Shrew, but done in a musical form,
0:31:27 > 0:31:30so it's pretty cool and I'm down in the Old Vic,
0:31:30 > 0:31:32which was the original national theatre
0:31:32 > 0:31:35and where Olivier was and Richardson,
0:31:35 > 0:31:36so it's one of these things
0:31:36 > 0:31:38where it's really thrilling to be able to...
0:31:38 > 0:31:41Yeah. But I believe it's the first musical ever to be performed there.
0:31:41 > 0:31:45It is, they've never done a musical. They've done panto
0:31:45 > 0:31:48and Sir Ian McKellen was down there doing a panto,
0:31:48 > 0:31:51so this is their Christmas show, their very first musical
0:31:51 > 0:31:53and Kevin Spacey, being the artist director, was like,
0:31:53 > 0:31:56"It's time to put a musical in the Old Vic."
0:31:56 > 0:31:59I'm certain you're going to get a lot of people coming to see it anyway.
0:31:59 > 0:32:00I hope so.
0:32:00 > 0:32:01You get to take some of these,
0:32:01 > 0:32:06cos I know the cast of Kiss Me, Kate wanted some Yorkshire puddings.
0:32:06 > 0:32:08They're all really good cooks.
0:32:08 > 0:32:10- Except me.- Except you.
0:32:10 > 0:32:12They were all very thrilled
0:32:12 > 0:32:14and, well, jealous and they thought I was undeserving,
0:32:14 > 0:32:17being not a very good cook, to come on and get to sample...
0:32:17 > 0:32:20Oh, well, there you go, eating it on their behalf. Dive into that.
0:32:20 > 0:32:23That's classically a Yorkshire portion for a starter.
0:32:23 > 0:32:24I don't even know how to...
0:32:24 > 0:32:28What you do is you eat that first of all as a starter,
0:32:28 > 0:32:31then you get it again for your main course.
0:32:31 > 0:32:33- Yeah.- And again for your third, with jam in.
0:32:33 > 0:32:35Then you get...
0:32:35 > 0:32:38Well, my mother gave us a Viennetta cos she wasn't very good at desserts,
0:32:38 > 0:32:40but then you add Yorkshire pudding at the end
0:32:40 > 0:32:42with honey and jam at the end.
0:32:42 > 0:32:45- There it is.- In theory, you'd eat about 20 Yorkshire puddings
0:32:45 > 0:32:48- by the time you're done. - It's a multifunction food source.
0:32:48 > 0:32:50It's proper grub,
0:32:50 > 0:32:53but if you eat all that, it might slow you down a bit this afternoon.
0:32:53 > 0:32:55I don't mind, I have the perfect excuse.
0:32:55 > 0:32:58- It is quite hot, you can see. - Yeah, it's literally...
0:32:58 > 0:33:00I don't have an asbestos...
0:33:00 > 0:33:01But the idea is, if you see this,
0:33:01 > 0:33:05they should be firm on the outside and soft, you see, in the middle.
0:33:05 > 0:33:09That's the key to them and I think that's the eggs, I really do.
0:33:09 > 0:33:12My granny was right on that and her bacon sandwiches were legendary,
0:33:12 > 0:33:13but that...
0:33:15 > 0:33:18That's...fluffy. It's eating...
0:33:18 > 0:33:20It's like eating Northern clouds.
0:33:20 > 0:33:22- LAUGHTER - Whoa!- Whoa!
0:33:22 > 0:33:23Now he's turned into a poet!
0:33:29 > 0:33:32Now, I must admit, no-one's ever described my Yorkshire puddings
0:33:32 > 0:33:35as "Northern clouds", but I'll take that, Adam.
0:33:35 > 0:33:38Now, if you'd like to try cooking any of the studio recipes you've seen
0:33:38 > 0:33:40on today's show, all of those are just a click away
0:33:40 > 0:33:42at bbc.co.uk/recipes.
0:33:42 > 0:33:45Today, we're taking a look back at some of the tastiest dishes
0:33:45 > 0:33:48from the Saturday Kitchen store cupboard.
0:33:48 > 0:33:51Now, the fabulous Francesco Mazzei spices things up
0:33:51 > 0:33:56when he brought in a very special spreadable salami. Oh, and some cod.
0:33:56 > 0:34:00- Great to have you back on the show, boss.- Thank you.- What are we cooking?
0:34:00 > 0:34:02We're cooking cod with 'nduja crust,
0:34:02 > 0:34:04but as you know, we've prepared one already here.
0:34:04 > 0:34:05'Nduja crust - this is it.
0:34:05 > 0:34:08- This one, yes.- This is the crust that we're going to make
0:34:08 > 0:34:10- and we're going to put that on the top.- Yep.
0:34:10 > 0:34:12This fish needs to go in the oven for how long?
0:34:12 > 0:34:14Six to eight minutes, cos it needs to cook.
0:34:14 > 0:34:16OK, that's gone in there.
0:34:16 > 0:34:19- OK, James, you're going to help me to do the paste now.- Fire away.
0:34:19 > 0:34:23- Run through the ingredients for our paste.- Fennel seeds,
0:34:23 > 0:34:24then anchovies, then capers.
0:34:26 > 0:34:28Parsley, of course, egg white, use only the egg white cooked.
0:34:28 > 0:34:33- Yeah.- And the breadcrumbs, which we soak in this vinegar.
0:34:33 > 0:34:36I'll use these fennel seeds here, cos you want these ground up first.
0:34:36 > 0:34:38- Yep.- There you go.
0:34:38 > 0:34:39Fantastic.
0:34:39 > 0:34:41We've got this beautiful salami here.
0:34:41 > 0:34:45Yep. Tell us about this salami, cos this is special.
0:34:45 > 0:34:48Yeah, as Rick was saying, it's like sobrasada, Spanish,
0:34:48 > 0:34:50but slightly different, cos it's much more spicy.
0:34:50 > 0:34:55We don't use smoky paprika in it, just peperoncino.
0:34:55 > 0:34:58It's very common where we come from, this one - quite proud.
0:34:58 > 0:35:00Calabria, Calabrese.
0:35:00 > 0:35:02Just tell me about that, cos peperoncino,
0:35:02 > 0:35:04they're a bit hot, aren't they?
0:35:04 > 0:35:07They're very hot, very, very hot, so it's a bit like...
0:35:07 > 0:35:10- There's those little ones, aren't there?- Yeah, very little ones,
0:35:10 > 0:35:11mostly red,
0:35:11 > 0:35:14and I'm sure you know about Thai chilli, no?
0:35:14 > 0:35:16- I certainly do.- Pretty similar.
0:35:17 > 0:35:18We put some capers here.
0:35:18 > 0:35:22Is it quite often spicy round that neck of the woods of Italy?
0:35:22 > 0:35:25If you think about Italy, you'd say they don't eat a lot of spice,
0:35:25 > 0:35:28but you'd be amazed if you come to Calabria how much spice,
0:35:28 > 0:35:29how much chilli we eat.
0:35:29 > 0:35:32- Right.- In everything. I'm going to slice this one.
0:35:32 > 0:35:35I'll show you how beautiful this ingredient here is.
0:35:35 > 0:35:37Look at that, it's just amazing.
0:35:37 > 0:35:38It is very soft.
0:35:38 > 0:35:41Very, very soft, so usually what we do, as I said,
0:35:41 > 0:35:43- is mainly use pasta sauce.- Yeah.
0:35:43 > 0:35:46On stew. But it's a bit of a challenge
0:35:46 > 0:35:48if we do use this one a bit with fish.
0:35:48 > 0:35:52I'm going to slice a bit of bread now, cos I need to soak with the...
0:35:52 > 0:35:55- I presume there's a lot of pork round there.- A lot of pork.
0:35:55 > 0:35:58Nearly every single family now, these days, kills a pig
0:35:58 > 0:36:00and make its own salami.
0:36:00 > 0:36:03- Can you eat it raw, Francesco? - Sorry?- Can you eat it raw?
0:36:03 > 0:36:05This is not raw, this is slightly cured.
0:36:05 > 0:36:07- Slightly smoked as well.- Hung up.
0:36:07 > 0:36:08It's very nice.
0:36:08 > 0:36:11In the meantime, we'd like you to taste some.
0:36:11 > 0:36:15OK? While the bread soaks there.
0:36:15 > 0:36:17I'll get a plate.
0:36:17 > 0:36:20Have a taste of it. It's very, very spicy, so be careful.
0:36:20 > 0:36:23Debra's loving this, this is pate straight off.
0:36:23 > 0:36:24THEY LAUGH
0:36:24 > 0:36:27- You've got liver in there. - Like a bit of breakfast.
0:36:27 > 0:36:29No liver, no offal.
0:36:29 > 0:36:31- Trust me.- What's it made from?
0:36:31 > 0:36:34It's made of 40% pork fat,
0:36:34 > 0:36:36so not the lightest thing in the world.
0:36:36 > 0:36:40- OK.- And it's meat from the back of the leg,
0:36:40 > 0:36:42from the shoulder, so very nice.
0:36:42 > 0:36:46- There we go.- So pork fat, leg and shoulder. He sold that, didn't he?
0:36:46 > 0:36:48- There you go.- Thank you very much.
0:36:48 > 0:36:51Deborah's going, "Lovely, thank you very much for that breakfast(!)"
0:36:51 > 0:36:54- There you go. - We've got a bit of bread here.
0:36:54 > 0:36:58- The bread that you've used is the liquid from...?- Correct.
0:36:58 > 0:36:59- Which is what?- This is sultanas.
0:36:59 > 0:37:01And moscatel vinegar.
0:37:01 > 0:37:03- Right.- A bit of balance with it.
0:37:03 > 0:37:04I'll put this one back here.
0:37:04 > 0:37:07- OK.- OK, very, very nice.
0:37:07 > 0:37:09- Looks very good.- Happy with that?
0:37:09 > 0:37:11Very happy with that.
0:37:11 > 0:37:12Turn it to a paste, yep.
0:37:12 > 0:37:15Just going to put a little bit of olive oil on the tray.
0:37:15 > 0:37:17Olive oil, please. Extra virgin, always.
0:37:17 > 0:37:20- That's really lovely. - Do you like it?- It is sobrasada.
0:37:20 > 0:37:22It tastes almost the same to me.
0:37:22 > 0:37:24The difference is the country, I presume.
0:37:24 > 0:37:26That's from Spain, this is from Italy.
0:37:26 > 0:37:29- Well...- The last thing we had there, of course...
0:37:29 > 0:37:31Where's this stuff from, where does it originate from?
0:37:31 > 0:37:35- Is it Italian?- It's Italian, but there is a lot of people saying...
0:37:35 > 0:37:37THEY LAUGH
0:37:37 > 0:37:40- They say Spanish, or the French... - Nah, it's Spanish, Spanish.
0:37:40 > 0:37:42It's Italian, we are proud of it.
0:37:42 > 0:37:43It's not Spanish!
0:37:45 > 0:37:47OK, very nice indeed there.
0:37:47 > 0:37:49- Yep.- Fantastic. - What am I doing with this?
0:37:49 > 0:37:52This one, I'm going to put in the broccoli,
0:37:52 > 0:37:54so I'm going to clean the broccoli in the meantime.
0:37:54 > 0:37:56We're going to saute the broccoli here.
0:37:56 > 0:37:58This is ready. Do you want to get this...?
0:37:58 > 0:38:00We'll put this one on top now.
0:38:00 > 0:38:02There we go, I'll leave that with you.
0:38:02 > 0:38:04That's nice, that's very well done, James.
0:38:04 > 0:38:06Is this what you do for a living, yeah?
0:38:06 > 0:38:09- Yeah, do you want the egg in there? - The egg white, please.
0:38:09 > 0:38:12Thank you. We'll just take the red part away.
0:38:14 > 0:38:15OK, so we mix the white again.
0:38:15 > 0:38:18A little bit of that in there, yeah?
0:38:18 > 0:38:20We can mix it, yeah.
0:38:20 > 0:38:23- Did you guys like it? - Yeah, really good, actually.
0:38:23 > 0:38:25- It's lovely on bread as well. - Yeah, yeah.
0:38:25 > 0:38:29Especially if you toast bread with some burrata cheese on top.
0:38:29 > 0:38:33- Oh, definitely.- Or mozzarella, then you slightly...
0:38:33 > 0:38:34- My favourite.- Burrata?
0:38:34 > 0:38:36- Yeah. - You must be used to this, Debra,
0:38:36 > 0:38:38cos you went to his restaurant last night.
0:38:38 > 0:38:40I did, it was absolutely phenomenal and I had the burrata.
0:38:40 > 0:38:42She was scared. As soon as she walked in,
0:38:42 > 0:38:43I said, "Look at her face."
0:38:43 > 0:38:46- THEY LAUGH - "Do you like it?" "Yes, uh..."
0:38:46 > 0:38:49- Amazing.- Was it? I'm going to go, I'm going to go.
0:38:49 > 0:38:51- You've got to go.- Please.
0:38:51 > 0:38:54Previous place, I ate his food before and thought,
0:38:54 > 0:38:56- "He's pretty good." - You'll love the fish stew.
0:38:56 > 0:38:58OK, now, this is done.
0:38:58 > 0:39:01Pretty good at making pizzas as well, but that's another story.
0:39:01 > 0:39:04Ha-ha-ha(!) Actually, this is one of the main ingredients
0:39:04 > 0:39:06of one of the pizzas I did a long time ago.
0:39:06 > 0:39:09- James, do you mind doing some garlic for me?- Garlic?- Yep.
0:39:09 > 0:39:12Slice garlic and some chilli.
0:39:12 > 0:39:15- Yep. - We're going to spread this on top.
0:39:15 > 0:39:18- Move that out the way? - Yep, please, thank you.
0:39:18 > 0:39:21What we can do also - we can use this one for scallops, for example.
0:39:21 > 0:39:24- Right.- Mackerel, oily fish, or salmon.
0:39:24 > 0:39:27It's also nice if you can do
0:39:27 > 0:39:29a whole fillet, then you bake a whole fillet.
0:39:29 > 0:39:30You cook the whole thing in it?
0:39:30 > 0:39:34The whole fillet, then it can be probably a good idea for Christmas.
0:39:34 > 0:39:36Do you want me to do that?
0:39:36 > 0:39:39You often have cod for Christmas over in Italy, don't you?
0:39:39 > 0:39:43We do have baccala, which is, of course, cod.
0:39:43 > 0:39:45A bit of salt here, so we blanch our broccoli.
0:39:45 > 0:39:49- The salted cod?- Yeah, the salted cod. Sometimes we do our own one.
0:39:49 > 0:39:51There's a sink in the back if you want to wash your hands.
0:39:51 > 0:39:53Yep, thank you.
0:39:53 > 0:39:55You would serve salt cod for Christmas?
0:39:55 > 0:39:57- Is that what you have over there? - Yes, we do.
0:39:57 > 0:39:59New Year's Eve, mainly we don't eat any meat.
0:39:59 > 0:40:01Of course, we do 13 different dishes.
0:40:01 > 0:40:04- 13 different dishes? - 13 different dishes.- Wow.
0:40:04 > 0:40:07Most of those are vegetables, like broccoli with anchovy water,
0:40:07 > 0:40:08which is another interesting thing.
0:40:08 > 0:40:12- What is this anchovy water? Is it what they call garum?- Garum, yes.
0:40:12 > 0:40:14We had this last time you were on.
0:40:14 > 0:40:18- We did that that last time with the cavatelli.- Can you buy it?
0:40:18 > 0:40:20Difficult to buy in London, quite difficult to buy.
0:40:20 > 0:40:23- We get imports sent from Italy. - Where does it come from in Italy?
0:40:23 > 0:40:28South, there is a place called Cetara, which is near Naples,
0:40:28 > 0:40:29where they do the best one.
0:40:29 > 0:40:33Of course, that's where the best anchovies come from, in Italy.
0:40:33 > 0:40:35- The Spanish ones are better.- Yeah.
0:40:35 > 0:40:38- The Cantabrian ones. - Yeah.- But in Italy, Cetara...
0:40:38 > 0:40:42- That wouldn't be where your new series is from, would it?- It may be!
0:40:42 > 0:40:45- We're coming to that! - Are we coming to that?
0:40:45 > 0:40:47The garlic in the pan,
0:40:47 > 0:40:49then a few pine kernels here.
0:40:49 > 0:40:52There we go, beautiful. We've got sultana there.
0:40:52 > 0:40:55Nice. In Cetara, what they basically do...
0:40:55 > 0:40:58I'll put a bit of chilli in because in rehearsal we had a bit of...
0:40:58 > 0:41:00- "Overpowering."- No, put plenty in.
0:41:00 > 0:41:02What we did in rehearsal warmed everybody up.
0:41:02 > 0:41:05- There we go.- So they put this anchovy in the barrel.
0:41:07 > 0:41:11- Anchovy, salt, anchovy, salt, anchovy, salt.- It's short.
0:41:11 > 0:41:15After six months or five months, they put a small hole in the barrel
0:41:15 > 0:41:19and the liquid that drops out is basically the anchovy water.
0:41:19 > 0:41:21- Can you get me some?- Fantastic.
0:41:21 > 0:41:23What if you put Marsala wine with it?
0:41:23 > 0:41:25You've got Garum Marsala.
0:41:25 > 0:41:27LAUGHTER
0:41:27 > 0:41:30Salt again. We don't really need pepper, there's plenty of chilli,
0:41:30 > 0:41:33- a bit of cod there. - There's your fish.
0:41:33 > 0:41:35OK. So we add a little bit more water here.
0:41:35 > 0:41:36Remind me what you've got in there.
0:41:36 > 0:41:38- You blanch this off. - Blanch the broccoli.
0:41:38 > 0:41:41- Sure you don't want a bit more CHILLI in?- I think it's enough.
0:41:43 > 0:41:44- OK, OK.- Oh!
0:41:44 > 0:41:49- Too much!- He did say Spain was best, so we've got to get him back.
0:41:49 > 0:41:52All right, let's do that. We've got a nice plate here.
0:41:52 > 0:41:54We've got one over here.
0:41:54 > 0:41:56You've got one? Fantastic. Good.
0:41:58 > 0:42:02So you definitely should try fish with it, or just in a stew,
0:42:02 > 0:42:06put a little bit of this, or the famous Arrabiata sauce, which is
0:42:06 > 0:42:08usually a vegetarian dish.
0:42:08 > 0:42:10You do your tomato sauce with a bit of parsley,
0:42:10 > 0:42:12garlic and then a scoop of it.
0:42:12 > 0:42:14You don't need to tell him, do you, really?
0:42:16 > 0:42:19- OK.- Sorry.- That's fine.
0:42:19 > 0:42:22OK, we've got to put the broccoli here with the sultanas,
0:42:22 > 0:42:25which gives a little touch of...
0:42:25 > 0:42:26Can I say Christmas?
0:42:26 > 0:42:29You can say Christmas. Broccoli at Christmas, I don't know about that.
0:42:29 > 0:42:32- I said sultana. - It's sultanas at Christmas, even.
0:42:32 > 0:42:34- I can tell you're Italian.- Yeah.
0:42:34 > 0:42:37Surely you do it, a lot of dry food.
0:42:37 > 0:42:40Put the broccoli here. Put the fillet on top. OK.
0:42:40 > 0:42:43- You'd better put that on.- Thank you.
0:42:43 > 0:42:45Broccoli is the only thing that my kids will eat,
0:42:45 > 0:42:47the only vegetable my kids can eat.
0:42:47 > 0:42:49- Yeah.- A little bit of olive oil.
0:42:49 > 0:42:51So remind us what that is.
0:42:51 > 0:42:55OK, this is cod with 'nduja crust and broccoli.
0:42:55 > 0:42:56- Fantastico.- Easy as that.
0:42:58 > 0:43:01- Come on over.- Fantastic.- Grab a seat. - I'm looking forward to this.
0:43:01 > 0:43:03- Oh, yeah.- There you go. - I like that crust.
0:43:03 > 0:43:05Oh, look. That looks beautiful.
0:43:05 > 0:43:08It will be on his restaurant menu, that. You can guarantee it.
0:43:08 > 0:43:10- That's all right. - I was going to say...
0:43:10 > 0:43:14- It looks a bit special.- Try a little bit of everything together, yeah?
0:43:14 > 0:43:17But it is great, I mean, pork and cod,
0:43:17 > 0:43:20monkfish and that kind of stuff, it really works well.
0:43:20 > 0:43:23I also tried it with oyster, bit of oyster, a bit of 'nduja gratin,
0:43:23 > 0:43:27- melts.- Don't tell him too much. - That's beautiful.
0:43:27 > 0:43:31- I'm so lucky to be on the show with this guy.- Not too spicy?
0:43:31 > 0:43:35- Mmm!- Yeah?- Really good. - A little bit of kick?- It's beautiful.
0:43:35 > 0:43:39You can taste everything. Sometimes the spice can overpower,
0:43:39 > 0:43:40can't it? But it doesn't.
0:43:40 > 0:43:43- It's beautiful. - Particularly for breakfast.- Yeah!
0:43:43 > 0:43:46- It's gorgeous.- Fab. - That's one word, brilliant.
0:43:50 > 0:43:53Honestly, pork can really complement whitefish,
0:43:53 > 0:43:57so give it a go if you can. Now it's time for a certain Mr Keith Floyd.
0:43:57 > 0:43:59Today, we're back in Burgundy
0:43:59 > 0:44:02as he continues his French culinary adventure.
0:44:05 > 0:44:07THEY SPEAK IN FRENCH
0:44:11 > 0:44:13'Now, we thought subtitles would be a bit naff here, so
0:44:13 > 0:44:16'I'm going to sort of translate what he's saying as we're going along.
0:44:16 > 0:44:18'First of all, he's telling me to go in ahead of him.
0:44:18 > 0:44:23'I'm sure you understand that. And he's got 110,000 bottles here.'
0:44:23 > 0:44:25KEITH SPEAKS IN FRENCH
0:44:25 > 0:44:28'I just said, I suppose you could hang one on here in a major way
0:44:28 > 0:44:30'with this lot, but he said yes,
0:44:30 > 0:44:35'only with a couple of really attractive women, though. '76 wine.'
0:44:37 > 0:44:43'Ah, here's some stuff, 1980. Should be very good indeed.'
0:44:43 > 0:44:44This is the life, chaps.
0:44:44 > 0:44:46'I had a really good time here.
0:44:46 > 0:44:49'I have to tell you that. I can feel it as if it was only yesterday.'
0:44:55 > 0:44:57KEITH SPEAKS IN FRENCH
0:44:57 > 0:45:01'I'm asking him, you know, "Do you think it's a bit too cool to drink the wine this way?"
0:45:01 > 0:45:05'He says, no, this business of heating wine up to room temperature
0:45:05 > 0:45:08'is a bit of a nonsense, really, and in fact,
0:45:08 > 0:45:10'had a good reason to exist in that way if you lived in a very,
0:45:10 > 0:45:14very cold chateau but otherwise it really spoils the wine to warm it.'
0:45:28 > 0:45:29Hoo!
0:45:30 > 0:45:34'That was me saying, gosh, this is really good.'
0:45:37 > 0:45:40'Yes, and if it's too warm, too "chambred",
0:45:40 > 0:45:44'it just wouldn't be up to standard like that.'
0:45:50 > 0:45:53'Do you sell this around the place?'
0:45:53 > 0:45:55HE SPEAKS IN FRENCH
0:46:06 > 0:46:08There's something which is quite good.
0:46:08 > 0:46:11There's one thing that me and President Reagan have got in common,
0:46:11 > 0:46:13Gevrey-Chambertin made by Rene Leclerc,
0:46:13 > 0:46:16because when one of the French prime ministers went over
0:46:16 > 0:46:20for a little entente cordial, the best way to do it was with his wine.
0:46:20 > 0:46:22I think that's quite amazing.
0:46:22 > 0:46:24HE SPEAKS IN FRENCH
0:46:24 > 0:46:26C'est superbe, ca.
0:46:29 > 0:46:30Oui, c'est vraiment beau.
0:46:36 > 0:46:38This, then, is Dijon.
0:46:38 > 0:46:42Not only the home of mustard but the power base of dukes in former times
0:46:42 > 0:46:45and now the stylish capital of the region.
0:46:45 > 0:46:47You know I'm a cheerful chap most of the time
0:46:47 > 0:46:49but if you think in this next sequence I'm a bit grumpy
0:46:49 > 0:46:52and a bit off-colour, well, you're jolly right.
0:46:52 > 0:46:53You see, I've got to cook
0:46:53 > 0:46:58for about 15 brilliant chefs in this luxury hotel, and I'm petrified.
0:46:59 > 0:47:01OK, what we've got here...
0:47:02 > 0:47:04I'm in a bit of a problem, actually,
0:47:04 > 0:47:07because the meal's been brought forward by an hour
0:47:07 > 0:47:10and there's about 15 chefs of very high denomination
0:47:10 > 0:47:13waiting outside there, and I'm trying to make a cream sauce
0:47:13 > 0:47:16to go with this ham, which won't be cooked in time,
0:47:16 > 0:47:17so it's a bit of a nightmare.
0:47:18 > 0:47:22But I've reduced some shallots and juniper berries in vinegar
0:47:22 > 0:47:25and I added those to some flour and butter,
0:47:25 > 0:47:27which I melted together and some veal stock,
0:47:27 > 0:47:31and now I'm going to whack in a bottle of white wine into here
0:47:31 > 0:47:36and let that simmer away for quite a while until it thickens
0:47:36 > 0:47:39and becomes a rather special sauce.
0:47:39 > 0:47:42I'm going to shift it onto a higher gas.
0:47:42 > 0:47:45Another sauce I've got to make, which is worrying the chefs here,
0:47:45 > 0:47:47is using wonderful...
0:47:49 > 0:47:54..Gevrey-Chambertin to reduce that to almost nothing,
0:47:54 > 0:47:56because that's going to go over my fillets of fish,
0:47:56 > 0:47:59which hopefully I will cook in the fullness of time.
0:48:00 > 0:48:04But the man from the tourist office who organised this little party
0:48:04 > 0:48:07has said, "Do you mind bringing the meal forward
0:48:07 > 0:48:08"until four o'clock?"
0:48:08 > 0:48:11And I won't, just won't be able to, it won't be ready till five.
0:48:11 > 0:48:13It's a bit frightening.
0:48:13 > 0:48:15Quite genuinely a little bit worried.
0:48:15 > 0:48:18They're sort of gathering round in their dark suits
0:48:18 > 0:48:22and tinted glasses like vultures sitting on a telegraph wire
0:48:22 > 0:48:24and I'm on a long freeway.
0:48:28 > 0:48:31I was so busy cooking I didn't have time or the courage to go
0:48:31 > 0:48:33into the dining room but if I had known this lot were there,
0:48:33 > 0:48:35I wouldn't have carried on.
0:48:39 > 0:48:41At least that's all right, that's...
0:48:41 > 0:48:43That's the special piquant sauce
0:48:43 > 0:48:46that's going with the slices of ham which might be raw.
0:48:49 > 0:48:51And that's that wine that cost nearly £20 a bottle
0:48:51 > 0:48:53just evaporating away into nothing
0:48:53 > 0:48:57to make a sauce which is going to be fresh perch,
0:48:57 > 0:48:59fillets of fresh perch you see, in a red wine sauce
0:48:59 > 0:49:04which I've just invented and I don't even know if it's going to work.
0:49:04 > 0:49:07But if it does, it'll be absolutely brilliant, I can assure you.
0:49:07 > 0:49:09If it doesn't, then I'm going home to Mother.
0:49:43 > 0:49:45And these guys just keep walking in, dipping their fingers in
0:49:45 > 0:49:47and they say nothing.
0:49:47 > 0:49:49I imagine that's what the King of France used to say to them
0:49:49 > 0:49:51when they went to the guillotines.
0:49:51 > 0:49:53Just presumably there's some imperceptible sign
0:49:53 > 0:49:56they make between themselves that means you're a total jerk.
0:50:04 > 0:50:07Can you get a small ladle from up there, anybody?
0:50:15 > 0:50:19THEY SPEAK IN FRENCH
0:50:24 > 0:50:26'For those of you not interested in the drama of the situation
0:50:26 > 0:50:29'and still seem to think that this is a cookery programme
0:50:29 > 0:50:31'as billed in the Radio Times,
0:50:31 > 0:50:34'I poached the perch for two or three minutes in a little white wine
0:50:34 > 0:50:36'with a knob of butter and a bay leaf.
0:50:36 > 0:50:39'Then for the sauce, I reduced some chopped shallots
0:50:39 > 0:50:41'and red wine till it was almost nothing
0:50:41 > 0:50:42'and whisked in a bit of butter
0:50:42 > 0:50:45'till I had this smooth, pink sauce. It was great.
0:50:45 > 0:50:48'And I then waited in the kitchen for the news.
0:50:48 > 0:50:51'The waiter came back, thumbs up, "ca va". It's OK.
0:50:51 > 0:50:53'I was so relieved.
0:50:53 > 0:50:56'It doesn't matter whether you're an accountant, a football player,
0:50:56 > 0:50:58'Nigel Mansell or just a cooking genius like me,
0:50:58 > 0:51:01'you need to know what the punters think about it.
0:51:01 > 0:51:03'They said it was OK, I felt better.
0:51:03 > 0:51:06'Then the really good bit - the French TV turned up,
0:51:06 > 0:51:08'the press turned up, the radio turned up
0:51:08 > 0:51:12'and I gave a rather elegant little interview in French
0:51:12 > 0:51:15'and English for the six o'clock news that night.
0:51:15 > 0:51:16'It was really great.'
0:51:16 > 0:51:20# So what is the verdict, how do they feel?
0:51:20 > 0:51:24# And what do they think of this wonderful meal?
0:51:24 > 0:51:29# And what do they say, could it be tout a l'heure?
0:51:29 > 0:51:35# As they taste this fine cooking, I cry encore. #
0:51:37 > 0:51:40'So they can have a small rest now while I carve the ham.
0:51:40 > 0:51:42'Most interesting how people treat you.
0:51:42 > 0:51:45'When I first came into the kitchen, they stood away from me
0:51:45 > 0:51:48'but now Clark Kent has suddenly become my new friend,
0:51:48 > 0:51:50'zipped out of the telephone box, hung up his tights and cape
0:51:50 > 0:51:53'in the deep freeze and is quite prepared to give me a hand,
0:51:53 > 0:51:56'even talk to me as if I was a cook too, which I am, really.
0:51:56 > 0:51:59'I had that blinkin' ham soaking in my bath all last night,
0:51:59 > 0:52:01'so I couldn't get washed before I came this morning,
0:52:01 > 0:52:04'to get the salt out of it and then I poached it for about four hours.
0:52:04 > 0:52:07'Should've been five but it's OK, it's cooked nicely
0:52:07 > 0:52:10'and I made that brilliant cream sauce, slightly piquant.
0:52:10 > 0:52:12'There you go.'
0:52:12 > 0:52:15And you lot all witter at Christmas when you've got to carve the turkey.
0:52:15 > 0:52:17And then they don't, they get father-in-law to do it,
0:52:17 > 0:52:18get somebody else to do it.
0:52:18 > 0:52:22Well, you come here one of these days and carve boiled ham
0:52:22 > 0:52:28for 18 very superior gastronauts and you'll never complain again. Yep.
0:52:28 > 0:52:30Where's it going to go?
0:52:30 > 0:52:32Want me to take them all the way through?
0:52:32 > 0:52:33Yeah, go all the way through.
0:52:33 > 0:52:37HE SPEAKS IN FRENCH
0:52:49 > 0:52:50Highly amusing, isn't it?
0:53:00 > 0:53:01Bonjour.
0:53:07 > 0:53:08This is incredible.
0:53:08 > 0:53:09I mean, take six cooks,
0:53:09 > 0:53:13any television programme in Britain cannot top this, I bet you.
0:53:13 > 0:53:16Look at them, 17 of France's best chefs
0:53:16 > 0:53:19and particularly from the area of Dijon, quite incredible.
0:53:19 > 0:53:23HE SPEAKS IN FRENCH
0:53:36 > 0:53:37'To see these great chefs,
0:53:37 > 0:53:40'and there is one here with the Legion d'honneur,
0:53:40 > 0:53:42'tucking happily into this very lusty meal
0:53:42 > 0:53:46'confirms my belief that the best dishes are the traditional ones
0:53:46 > 0:53:48'and that's what Burgundy cooking is all about.
0:53:48 > 0:53:53'Because it's firmly based in the rich and sophisticated background
0:53:53 > 0:53:55'that no-one would dare to muck about with it,
0:53:55 > 0:53:56'despite modern trends.'
0:53:56 > 0:53:58HE SPEAKS IN FRENCH
0:53:58 > 0:54:00'And now it's prize-giving time.'
0:54:02 > 0:54:04- APPLAUSE - Merci messieurs.
0:54:07 > 0:54:10I don't really want to put it on because it's got all
0:54:10 > 0:54:14the signatures of, as I said, some of the best chefs in France in there
0:54:14 > 0:54:18and certainly the best chefs of Dijon but just for once,
0:54:18 > 0:54:20I'll show off for a second.
0:54:20 > 0:54:24THEY SING IN FRENCH
0:54:39 > 0:54:42< Why are you the only person in the room wearing your hat that way?
0:54:42 > 0:54:44Parce que je suis comme Napoleon.
0:54:44 > 0:54:45THEY LAUGH
0:54:50 > 0:54:53Fabulous stuff and there'll be more from the legend next week.
0:54:53 > 0:54:56As ever on Best Bites, we're looking back at some of the tastiest recipes
0:54:56 > 0:54:58from the Saturday Kitchen back catalogue.
0:54:58 > 0:55:00Still to come on today's Best Bites,
0:55:00 > 0:55:03it was Aiden Byrne's first crack at the omelette challenge
0:55:03 > 0:55:05when he faced Galton Blackiston at the hobs,
0:55:05 > 0:55:07but how would they both get on?
0:55:07 > 0:55:09Find out in just a few minutes' time.
0:55:09 > 0:55:12James Tanner cooks some tantalising turbot sole fillets
0:55:12 > 0:55:15that he pan-fries with chanterelle mushrooms.
0:55:15 > 0:55:19He serves the sole with spiced red wine sauce and creamed potato.
0:55:19 > 0:55:23And Sarah Hadland faces her Food Heaven or Food Hell.
0:55:23 > 0:55:24Would she get her Food Heaven -
0:55:24 > 0:55:26a chocolate fondant with salted caramel sauce?
0:55:26 > 0:55:28Or would she get her dreaded Food Hell -
0:55:28 > 0:55:31a truffle pithivier with a Madeira reduction.
0:55:31 > 0:55:34You can find out what she gets to eat at the end of the show.
0:55:34 > 0:55:37Now, Clare Smyth is one of the country's most talented chefs
0:55:37 > 0:55:41and it's always a pleasure to have her in the Saturday Kitchen studio
0:55:41 > 0:55:45and she always champions the very best of British produce
0:55:45 > 0:55:48and this delicious duck dish is no exception.
0:55:48 > 0:55:49Welcome back, Clare.
0:55:49 > 0:55:53- Now, this dish, cooked from start to finish in seven minutes.- Yep.
0:55:53 > 0:55:56- So, fire away.- Basically we're going to get started straightaway.
0:55:56 > 0:55:58It's a spiced duck breast with cream savoy cabbage
0:55:58 > 0:56:02and we're going to do a little... Well, the spices we've got,
0:56:02 > 0:56:04we've got coriander seeds, fennel seeds, nutmeg,
0:56:04 > 0:56:06cinnamon going in there, some orange.
0:56:06 > 0:56:08So basically we're going to start to...
0:56:08 > 0:56:12- Start cooking the duck straightaway. - Now, tell us about this duck, then,
0:56:12 > 0:56:14- cos I'm going to get that celeriac on the go.- OK.
0:56:14 > 0:56:17- What type of duck is this? - Basically this is an English duck.
0:56:17 > 0:56:20It's from a little farm based down in Devon so it's free-range
0:56:20 > 0:56:22and it's quite a nice size little duck breast.
0:56:22 > 0:56:25It's a little bit paler than some of the French Magret duck you get,
0:56:25 > 0:56:28you know, they can be quite dark red and actually this cooks
0:56:28 > 0:56:31- really quickly, incredibly tender, really, really good.- Right.
0:56:31 > 0:56:34It's, like you say, a different colour, slightly smaller.
0:56:34 > 0:56:37- Yeah, and it's just, like, a really tender meat.- Right.
0:56:37 > 0:56:39This is the one we use in the restaurant
0:56:39 > 0:56:42and it's nice to use English, we have great English ducks
0:56:42 > 0:56:46and chickens so there's no excuse really not to be using them.
0:56:46 > 0:56:48- So we put it in skin side down.- Yep.
0:56:48 > 0:56:51OK, that's just to render the fat down and that's going to develop
0:56:51 > 0:56:54a really nice flavour and go nice and crispy, hopefully.
0:56:54 > 0:56:57Now, tell us about the restaurant because there's a lot of mystique
0:56:57 > 0:56:59where three Michelin star food's concerned.
0:56:59 > 0:57:03What's your secret to holding them, continuing to hold them for so long?
0:57:03 > 0:57:06Consistency, really, you know? You work your way up to that level
0:57:06 > 0:57:08and then you have to hold it every day,
0:57:08 > 0:57:10the same dedication and commitment,
0:57:10 > 0:57:12- there's a huge team that work there. - Yeah.
0:57:12 > 0:57:15All the time, you have to obviously move with the times
0:57:15 > 0:57:18and move forward as well.
0:57:18 > 0:57:20Yeah, it's a...
0:57:20 > 0:57:23You say a huge team, give people the numbers that, you know,
0:57:23 > 0:57:25the numbers that you're actually serving
0:57:25 > 0:57:28as opposed to the numbers that are actually eating.
0:57:28 > 0:57:32- Well, there's 41 members of staff employed...- Right.
0:57:32 > 0:57:35..for a restaurant with 14 tables
0:57:35 > 0:57:37and we're open five days a week.
0:57:37 > 0:57:41So, yeah, we do about 100 covers a day.
0:57:41 > 0:57:43It's a massive amount of work.
0:57:43 > 0:57:45Yeah, it is, it's just the detail.
0:57:45 > 0:57:48I mean, the benefit from that, really, I suppose, is the weekends,
0:57:48 > 0:57:50- that you don't work the weekend. - Well, yeah.
0:57:50 > 0:57:53Or rather YOU do because you do these cookery classes, don't you?
0:57:53 > 0:57:57Yeah. Well, on a Saturday once a month I do a masterclass
0:57:57 > 0:58:01which is really good fun. It's really casual and...
0:58:01 > 0:58:03- One for you there, Amanda. - I could come along to that.
0:58:03 > 0:58:06We do seasonal stuff as well so, you know,
0:58:06 > 0:58:08the menu changes throughout the year.
0:58:08 > 0:58:10OK, I've just popped the apples in there.
0:58:10 > 0:58:12I'm going to roast them with the duck in the pan.
0:58:12 > 0:58:14I'm just going to put that into the oven.
0:58:14 > 0:58:18You do your signature dishes as well when you're doing your cookery class.
0:58:18 > 0:58:19Yeah, exactly. We're doing...
0:58:19 > 0:58:22We do, like, a take on the lobster ravioli
0:58:22 > 0:58:24- which is signature dish of the restaurant.- Right.
0:58:24 > 0:58:26We do tortellini at the minute
0:58:26 > 0:58:30but that's all going to be changing soon with spring coming in.
0:58:30 > 0:58:33So you can go and do the class a few times throughout the year...
0:58:33 > 0:58:35- Right.- ..and pick up many techniques.
0:58:35 > 0:58:38So that's once a month and the rest of the time,
0:58:38 > 0:58:42- well, the weekend, the chefs all get their time off.- Yeah.
0:58:42 > 0:58:45- So it's just one team all the time which is great, you know.- Yeah.
0:58:45 > 0:58:49Keeps the consistency in the restaurant and we're pretty much,
0:58:49 > 0:58:52you know, we're pretty full all time, really.
0:58:52 > 0:58:55- So I just start to sweat down this nice smoked bacon here.- Yep.
0:58:55 > 0:58:57I'm going to put a lid on that.
0:58:57 > 0:59:00We've cut our celeriac here into fine, fine dice.
0:59:00 > 0:59:04- Yeah.- There you go. - Whilst you're doing that,
0:59:04 > 0:59:08I'm just going to toast off some of these little spices here.
0:59:08 > 0:59:11So I'm going to put the fennel seeds, coriander seeds in a pan.
0:59:11 > 0:59:14All we're going to do is just toast them very lightly because we want
0:59:14 > 0:59:18to just release the aromas, we don't want to actually burn the spices.
0:59:18 > 0:59:21So we just toast them for a few seconds in a nice, hot, dry pan.
0:59:21 > 0:59:25So we're using this celeriac but it's also great for purees,
0:59:25 > 0:59:27- soups and all that kind of stuff. - Yeah, roasting.
0:59:27 > 0:59:30It's really good with roasts as well.
0:59:30 > 0:59:33You can roast it in salt, can't you? You can bake the whole lot in salt.
0:59:33 > 0:59:35Yeah. That's really, really good.
0:59:35 > 0:59:38OK, they're just going to go into a pestle and mortar.
0:59:38 > 0:59:40Do you have it on your menu, Lawrence, or not?
0:59:40 > 0:59:42We've done it as celeriac and apple juice.
0:59:42 > 0:59:46We cook it in apple juice and apples and celeriac and just cream it.
0:59:46 > 0:59:49- Quite tasty.- The most famous one, I suppose, is remoulade
0:59:49 > 0:59:52which is like the French coleslaw with just a bit of grain mustard.
0:59:52 > 0:59:55- Yeah, I love remoulade and ham. - Yeah.
0:59:55 > 0:59:57Great with ham. Right, explain to us what's happening here, then.
0:59:57 > 1:00:00OK, so I've put in the nutmeg, ground cinnamon,
1:00:00 > 1:00:02I'm just going to pound up these spices a little bit.
1:00:02 > 1:00:05You want to pound them up, you want to pound them up quite a bit
1:00:05 > 1:00:07so you don't get, like, big pieces of spice
1:00:07 > 1:00:11but you still want a little bit of crunchy spice in there.
1:00:12 > 1:00:15- So once that's done... - All your diced veg there.- Yeah.
1:00:15 > 1:00:18- That's just going to go...- I tried to do a little three-star dice there.
1:00:18 > 1:00:23That's just going to go straight in there with that bacon. That's nice.
1:00:23 > 1:00:26- "Nice"?- I'm going to take half of that.
1:00:26 > 1:00:27- Chef...- You only want half of it?
1:00:27 > 1:00:31- Chef, it's finesse, not Skegness. - THEY LAUGH
1:00:31 > 1:00:34- So I'm going to sweat that down. - Eurostar, not Michelin star.
1:00:36 > 1:00:39- Right.- OK, so ground those up.- Yep.
1:00:39 > 1:00:41In there's going to go a little bit of orange zest.
1:00:43 > 1:00:46- Just a little bit.- So, this is the topping for the duck, isn't it?
1:00:46 > 1:00:48Basically it's just a glaze for it.
1:00:48 > 1:00:51I started doing this with, you know...
1:00:51 > 1:00:54like the wild duck in the shooting season's really nice,
1:00:54 > 1:00:55you roast a nice wild duck with it.
1:00:55 > 1:00:57You go shooting as well, don't you?
1:00:57 > 1:01:01- You're not a bad shot? - I like to get the produce fresh.
1:01:02 > 1:01:04I'm just going to put a little bit of juice in there as well.
1:01:04 > 1:01:08And where do you go for inspiration for your menus?
1:01:08 > 1:01:10Obviously, weekends and stuff like that, but it's difficult
1:01:10 > 1:01:12when you're working them hours, isn't it?
1:01:12 > 1:01:15Yeah, but you get your inspiration from the seasons, don't you?
1:01:15 > 1:01:19- It's just what's available.- Yeah.
1:01:19 > 1:01:21And we cook quite classically and quite naturally.
1:01:21 > 1:01:23We really try and respect the ingredients.
1:01:23 > 1:01:28We do try and buy as much British produce as possible, obviously.
1:01:28 > 1:01:31Most of our cooking is French but, like I said,
1:01:31 > 1:01:34the duck and everything is amazing English duck.
1:01:34 > 1:01:37The difficulty that you find with purely British food - it changes.
1:01:37 > 1:01:39Some things, like we used earlier, the sea kale,
1:01:39 > 1:01:42two weeks and it's gone.
1:01:42 > 1:01:45You've got a two or three-week window and you've got to use it while you can.
1:01:45 > 1:01:49You were talking about sea purslane, how we've got to preserve it while it's in season,
1:01:49 > 1:01:52pickle it and flavour it as much as you can, otherwise it's gone.
1:01:52 > 1:01:55But that makes it special and exciting, doesn't it?
1:01:55 > 1:01:57It does, absolutely.
1:01:57 > 1:02:00Because if you just go... Obviously, the supermarkets are fantastic
1:02:00 > 1:02:04as well, but if you just always buy stuff all year round...
1:02:04 > 1:02:07- It's pointless. - ..it's just not special any more.
1:02:07 > 1:02:10We used to have festivals for when certain things would come round
1:02:10 > 1:02:13and then you'd look forward to it and enjoy it.
1:02:13 > 1:02:15Now we've lost all them festivals.
1:02:15 > 1:02:18I know, but I think there should be a resurgence, that comes back
1:02:18 > 1:02:20and we start getting excited about it.
1:02:20 > 1:02:22In Spain and France, they still celebrate certain things,
1:02:22 > 1:02:24like the calcot onions, and things like that.
1:02:24 > 1:02:27- And it's so regional, as well. - I adore truffles...
1:02:27 > 1:02:29We're missing what's going on. What have you put in there?
1:02:29 > 1:02:31I've just put a little bit of cream in there,
1:02:31 > 1:02:33and that's just going to help the cabbage cook down.
1:02:33 > 1:02:35You don't really need to put any water or stock.
1:02:35 > 1:02:38You can put a little bit, but normally if you put a lid on it,
1:02:38 > 1:02:40it steams and cooks down in its own juices.
1:02:40 > 1:02:43- And this is the duck?- The duck's just come out of the oven.
1:02:43 > 1:02:46All I want to do with that now is I'm just going to brush
1:02:46 > 1:02:48the spices on it straightaway when it comes out of the oven.
1:02:48 > 1:02:50They're the spices from there.
1:02:50 > 1:02:53Don't forget that all today's recipes, including this one, are on our website.
1:02:53 > 1:02:56Go to bbc.co.uk/saturdaykitchen.
1:02:56 > 1:03:01You'll find dishes from our previous shows at bbc.co.uk/recipes.
1:03:01 > 1:03:04- Now, that's the cabbage and all the ingredients gone in there.- Yeah.
1:03:04 > 1:03:07And the duck with spices on, I'm just going to baste that over
1:03:07 > 1:03:09a little bit, just roast those spices into it.
1:03:09 > 1:03:13- So they were last, last-minute, these ones?- Yeah, really nice.
1:03:13 > 1:03:15I want to just take that out of that pan
1:03:15 > 1:03:17and let it rest for a couple of minutes.
1:03:17 > 1:03:19- Do you want me to do that? - Yeah, cool.
1:03:19 > 1:03:21Just look after the cabbage.
1:03:23 > 1:03:24It's quite a simple dish.
1:03:24 > 1:03:28You only need a couple of pounds, which is quite good. I like that.
1:03:28 > 1:03:32- A couple of pounds and 16 chefs. - Yeah.
1:03:32 > 1:03:35But this is a variant of what's on the menu at the moment or...?
1:03:35 > 1:03:38We do do something like this. We do this cabbage. We use this duck.
1:03:40 > 1:03:43Like I said, I had the mallards on with it, which was really nice.
1:03:43 > 1:03:45Do you want me to just finish off that sauce?
1:03:45 > 1:03:49Yeah, we're just going to put a bit of duck stock in. You can use brown chicken stock.
1:03:49 > 1:03:51You can use chicken stock if you can't find duck stock.
1:03:51 > 1:03:54- But this is from your restaurant? - Yeah.
1:03:54 > 1:03:58It's not like supermarket stock, that, is it? Look at that.
1:03:58 > 1:04:00You'll have a bit of difficulty getting that out of there.
1:04:00 > 1:04:02- There you go.- OK.
1:04:02 > 1:04:03I didn't need to season that cabbage
1:04:03 > 1:04:05cos you've got the smoked bacon in there, as well.
1:04:07 > 1:04:11- Right, so just recap what we've got in that pan over there.- OK.
1:04:11 > 1:04:14So, in here we've got the smoked bacon, celeriac carrot,
1:04:14 > 1:04:17Savoy cabbage, just a little bit of cream.
1:04:17 > 1:04:20It's all cooked down together. The duck is just resting there.
1:04:20 > 1:04:22It'll take a couple of minutes to rest,
1:04:22 > 1:04:25but in this pan you've got the spices and the duck juices.
1:04:25 > 1:04:27You've got also the juices from the roasting apples,
1:04:27 > 1:04:29so it's nice to finish with a bit of sauce.
1:04:29 > 1:04:32- We're ready when you are.- All right. We're going to plate now.
1:04:32 > 1:04:35A little bit of salt in there.
1:04:35 > 1:04:37Just put a nice little bit of cabbage on there.
1:04:39 > 1:04:44- And then this just takes on all the leftover spices, as well.- Absolutely.
1:04:44 > 1:04:46I'm just going to carve that duck.
1:04:51 > 1:04:52So it's nice and...
1:04:55 > 1:04:57You could do this with chicken if you didn't want duck?
1:04:57 > 1:04:59- Absolutely.- The garnish is still the same?- Yeah.
1:04:59 > 1:05:03I'm just going to pop that on the top really simply like that. OK.
1:05:03 > 1:05:05I'm just going to pop some of those apples on there.
1:05:05 > 1:05:09The apples are great sweetness, as well. Nice with spices.
1:05:09 > 1:05:11- The pan's not hot. I swapped it. - Oh, OK.
1:05:13 > 1:05:17A little bit of that sauce over the top, and look at that.
1:05:19 > 1:05:21Now you know where to go for a cookery lesson. There you go.
1:05:21 > 1:05:25Don't watch Saturday Kitchen. Once a month, is it, your cookery class?
1:05:25 > 1:05:27- Yeah, one Saturday a month.- So, remind us what that is again.- OK.
1:05:27 > 1:05:30It's spiced duck breast with creamed Savoy cabbage
1:05:30 > 1:05:31and roasted Braeburn apples.
1:05:31 > 1:05:34From the three star Michelin chef. Check that out.
1:05:38 > 1:05:41- Brilliant. Absolutely brilliant. There you go.- Gosh. Amazing.
1:05:41 > 1:05:44- Dive into this. Dive into that.- Wow.
1:05:44 > 1:05:46This in a matter of minutes.
1:05:46 > 1:05:49- Minutes. Very, very quick, as well. - It's really quick.
1:05:49 > 1:05:51One thing you don't want to be doing with duck is overcooking it.
1:05:51 > 1:05:55- You can still serve it medium, medium rare.- I like it medium, honestly.
1:05:55 > 1:05:57- Yeah, I like it medium. - You go to France a lot.
1:05:57 > 1:06:00They still have it quacking over there, don't they?
1:06:00 > 1:06:03They literally take its feathers off, warm it up in the kitchen
1:06:03 > 1:06:06and bring it out. That's all it is, isn't it?
1:06:06 > 1:06:09- Great?- Fantastic.- Happy with that? - Mm!
1:06:13 > 1:06:15Sensational stuff.
1:06:15 > 1:06:18And if duck doesn't take your fancy, try it with chicken instead.
1:06:18 > 1:06:20It will work perfectly well.
1:06:20 > 1:06:23Now, Galton Blackiston isn't shy to admit that the omelette challenge
1:06:23 > 1:06:25isn't his strong point.
1:06:25 > 1:06:28He wanted to beat his last time of 47 seconds,
1:06:28 > 1:06:32whereas Aiden Byrne was targeting Tom Aikens' 23 second mark.
1:06:32 > 1:06:34How would they both do? Let's find out.
1:06:34 > 1:06:37Let's get down to business. All the chefs that come on this show
1:06:37 > 1:06:40battle it out against the clock and each other to test how fast
1:06:40 > 1:06:42they can make a simple, straightforward omelette.
1:06:42 > 1:06:44I say straightforward cos it never is on this show.
1:06:44 > 1:06:48Galton, now, your two sons have been giving you
1:06:48 > 1:06:49quite a bit of stick on this show.
1:06:49 > 1:06:52- I have to say, my omelettes are absolutely pathetic.- Dreadful.
1:06:52 > 1:06:56Dreadful. So, you're stood here with 47 seconds.
1:06:56 > 1:06:57Your two sons are watching.
1:06:57 > 1:07:00- I'll beat that, as long as you don't disqualify me.- Right, OK.
1:07:00 > 1:07:02Aiden? It's your first attempt.
1:07:02 > 1:07:04I know you're slightly nervous about this bit.
1:07:04 > 1:07:05Slightly nervous at this bit.
1:07:05 > 1:07:07Michelin stars don't mean anything at this point
1:07:07 > 1:07:11- but who would you like to beat on our board?- Um...
1:07:11 > 1:07:13- My old boss, Tom Aikens, I think. - Really? Your old boss?
1:07:13 > 1:07:16- So you're aiming for blue. - Yeah. But I don't think I'm going to get there.
1:07:16 > 1:07:19Right, you can choose from the ingredients in front of you.
1:07:19 > 1:07:22I'll taste them and make sure it's an omelette and not scrambled eggs.
1:07:22 > 1:07:24They put the clocks on the screens, please.
1:07:24 > 1:07:26Remember, these are just for you at home,
1:07:26 > 1:07:29so the guys in the studio cannot see the time. Are you ready?
1:07:29 > 1:07:32- Yeah.- Three-egg omelette cooked as fast as you can.
1:07:32 > 1:07:33Get your hand away.
1:07:33 > 1:07:35Three, two, one, go!
1:07:38 > 1:07:42- How quickly? Does practice pay off? - Can I help at all?
1:07:42 > 1:07:43Now remember your two sons.
1:07:43 > 1:07:46- What's their names? - Where's the salt?- Harry and Sam.
1:07:46 > 1:07:48Harry and Sam.
1:07:48 > 1:07:50Harry and Sam will be watching this.
1:07:50 > 1:07:52Do you want a little seasoning in there?
1:07:52 > 1:07:54- Yeah, put some in mine, James, please.- There you go.
1:07:54 > 1:07:56Make sure it is an omelette,
1:07:56 > 1:07:58- not scrambled egg, please. - Yeah, yeah.
1:07:58 > 1:07:59GONG RINGS
1:07:59 > 1:08:01We've got one over there.
1:08:01 > 1:08:02AIDEN LAUGHS, GONG RINGS
1:08:05 > 1:08:06This is incredible.
1:08:06 > 1:08:10This is just incredible. Michelin star. Look at that.
1:08:10 > 1:08:13- That's a good one. - It's just incredible.- That's cooked.
1:08:13 > 1:08:14I dare you to eat mine.
1:08:15 > 1:08:17It's kind of like...
1:08:18 > 1:08:21..more Eurostar than Michelin star.
1:08:21 > 1:08:24- That is definitely cooked. - Can I have another go?
1:08:24 > 1:08:26- That's cooked.- Right, Aiden.
1:08:26 > 1:08:29What on earth is this? You've got half of it...
1:08:29 > 1:08:32- THEY LAUGH - That's brilliant!
1:08:32 > 1:08:34Oh, God.
1:08:34 > 1:08:37Aiden was at The Dorchester. Now, ladies and gentlemen,
1:08:37 > 1:08:39he's gone to Cheshire. THEY LAUGH
1:08:39 > 1:08:40Please, stay clear.
1:08:40 > 1:08:43Right, Galton.
1:08:43 > 1:08:44- Yes.- How quickly?
1:08:44 > 1:08:47Well, it's got to have beaten 47 seconds, surely?
1:08:51 > 1:08:53- You think you beat 47 seconds? - I must have done that.
1:08:53 > 1:08:55I'm going to say, yes, you did.
1:08:55 > 1:08:57You take that back to your boys.
1:08:57 > 1:08:59- Thank you. - How quickly did he do it in?
1:08:59 > 1:09:01- You did it in all quicker than that lot.- Did I?
1:09:01 > 1:09:04- You did it quicker than most of this lot.- Really?
1:09:04 > 1:09:06You did it in 26.8 seconds. Wow. Yes! GUESTS CHEER
1:09:06 > 1:09:08So a pretty good time there.
1:09:11 > 1:09:13- Aiden.- Yes?
1:09:13 > 1:09:15I'm not even going to bother.
1:09:19 > 1:09:22Good work, Galton. Now, ordinarily, you may not think of serving
1:09:22 > 1:09:25whitefish with red wine sauce,
1:09:25 > 1:09:29but James Tanner is here to prove us all wrong with his Torbay sole dish.
1:09:29 > 1:09:32- Good to have you back again.- Thank you very much. Good to be here.
1:09:32 > 1:09:34This dish - explain to us what it is, first of all.
1:09:34 > 1:09:36- What's the name of it?- OK.
1:09:36 > 1:09:39So this is Torbay sole with a spiced red wine sauce,
1:09:39 > 1:09:43chanterelle mushrooms, a bit of spinach and some creamed potato.
1:09:43 > 1:09:45- OK.- This is Torbay sole. - Take a look at this.
1:09:45 > 1:09:49If you've never seen one of these before, have a look, see what you think of that thing.
1:09:49 > 1:09:53- Quite an ugly looking thing, isn't it, really?- It's not the most attractive looking fish,
1:09:53 > 1:09:56but the good thing about it is, it's great, it's in season,
1:09:56 > 1:09:58tastes great, and you know, really,
1:09:58 > 1:10:01really good this time of year. If you could start with the shallots.
1:10:01 > 1:10:03- OK.- Let me run through the rest of the ingredients.
1:10:03 > 1:10:04Obviously we've got the fish.
1:10:04 > 1:10:07So we've got the sole there, some butter, some red wine,
1:10:07 > 1:10:09some five-spice, a bit of thyme, some fish stock.
1:10:09 > 1:10:12A bit of sherry vinegar as well for the sauce, really nice.
1:10:12 > 1:10:14Chanterelle mushrooms, King Edward potatoes -
1:10:14 > 1:10:16nice and fluffy for mash. Bit of spinach.
1:10:16 > 1:10:19You're going to start the shallots. We need to saute them off,
1:10:19 > 1:10:22no colour, then we're going to add the five-spice.
1:10:22 > 1:10:23I'm going to prep the fish,
1:10:23 > 1:10:25and I'm going to talk about the fish a little bit as well.
1:10:25 > 1:10:29Believe it or not, Torbay sole is a fish with three names. Oh, yes.
1:10:29 > 1:10:32Because some suppliers call it megrim,
1:10:32 > 1:10:35and other people call it witch sole.
1:10:35 > 1:10:39Years ago, consumers weren't too impressed with the name "witch",
1:10:39 > 1:10:41so they changed it to Torbay, because obviously
1:10:41 > 1:10:44you can get this in abundance around the West Country.
1:10:44 > 1:10:47Either way you look at it, whatever name you give it, it's really good.
1:10:47 > 1:10:50It's a sustainable fish. It's great.
1:10:50 > 1:10:52There's a plentiful stock around the UK waters.
1:10:52 > 1:10:54It cooks very, very quickly.
1:10:54 > 1:10:56It sounds weird for me to say this -
1:10:56 > 1:10:59it's not got a massive fishy flavour,
1:10:59 > 1:11:03hence why I'm going to get away with putting a spiced sauce with it.
1:11:03 > 1:11:05Hence why you got away with bringing it on the plane as well.
1:11:05 > 1:11:08Well, yeah, you know. I mean, that's the first on me.
1:11:08 > 1:11:10I vacuum-packed them. I've got a vacuum packer at work,
1:11:10 > 1:11:13so I vacuum-packed them up, put them on some ice cubes,
1:11:13 > 1:11:15rocked up at the airport - "Anything to declare, sir?"
1:11:15 > 1:11:18- "No, not really."- Not really, yes. - "Apart from three fish." - LAUGHTER
1:11:19 > 1:11:21Anyway, I'm just going to whip the fillets off.
1:11:21 > 1:11:24I'm just going to use two - obviously I'm doing enough for one portion.
1:11:24 > 1:11:29Your fishmonger can do this, but if you want to give it a bash at home, a large, flexible knife.
1:11:29 > 1:11:32- James, can you put that in the sink for me?- Yeah.- Thanks.
1:11:32 > 1:11:34OK, two ways to get the skin off.
1:11:34 > 1:11:36First you just get your knife...
1:11:37 > 1:11:40..and then you either use the knife,
1:11:40 > 1:11:44obviously the blade of the knife, and give it a little wiggle,
1:11:44 > 1:11:47or you just get the fish fillet,
1:11:47 > 1:11:51put it in, and then just drag - literally rip the skin straight off.
1:11:51 > 1:11:53It doesn't take very long to cook at all.
1:11:53 > 1:11:55No, I'm not going to cook this at first at all.
1:11:55 > 1:11:57So all we're going to do is take off the belly fat,
1:11:57 > 1:11:59we're going to trim it up, OK?
1:11:59 > 1:12:01Give me two nice, big fillets. Off that goes there.
1:12:01 > 1:12:03That'll be ready to go. Just trim off the tail.
1:12:03 > 1:12:06Not going to cook that yet. Just leave it to one side.
1:12:06 > 1:12:08- Not at all. Right, next... - There's a sink there
1:12:08 > 1:12:10- if you want to wash your hands. - I will do in a minute.
1:12:10 > 1:12:13So we've got the shallots in there. Can you add five-spice,
1:12:13 > 1:12:15- the bay and the peppercorns, please? - OK.- I'll wash my hands quickly.
1:12:15 > 1:12:18Five-spice, bay and peppercorns. All that's going to go in.
1:12:18 > 1:12:20Now, five-spice -
1:12:20 > 1:12:21make your own or just buy it?
1:12:21 > 1:12:24Buy it. Chinese five-spice.
1:12:24 > 1:12:27So we've got cloves, cinnamon, ginger in there,
1:12:27 > 1:12:29fennel as well, and, um...
1:12:29 > 1:12:32- One other.- The other one! The other one as well.
1:12:32 > 1:12:36- Nutmeg.- Nutmeg.- There you go.- That's the one, there you go. OK, now,
1:12:36 > 1:12:40that's sweating down. I'm just going to add a bit of sherry vinegar.
1:12:40 > 1:12:43So in that goes. And I want it to go sticky.
1:12:43 > 1:12:45I want it to catch the flavour of the different spices.
1:12:45 > 1:12:48The reason why we're cooking it out is, we want those aromatics
1:12:48 > 1:12:51to really stand through on this, really give you a good palate.
1:12:51 > 1:12:53Paddy, you're looking at me, you're going, "Yeah, man."
1:12:53 > 1:12:54I know what you're saying.
1:12:54 > 1:12:56I'm waiting for you to do that mash
1:12:56 > 1:12:58cos I want to know how to do good, nice...
1:12:58 > 1:12:59I always have a few lumps in mine.
1:12:59 > 1:13:03- Well, you need one of these bad boys.- What's that?- A potato ricer.
1:13:03 > 1:13:04Whoa!
1:13:04 > 1:13:07- Whooooa! Whoa! - LAUGHTER
1:13:07 > 1:13:10- Welcome to London! - LAUGHTER
1:13:10 > 1:13:13King Edward potatoes - they're nice and fluffy, not too much starch.
1:13:13 > 1:13:16Where do I get one of them from? Can you get them from the supermarket?
1:13:16 > 1:13:18Nowadays you get them from any kind of shop.
1:13:18 > 1:13:22- Like, yeah, supermarket or... - Brilliant, that.
1:13:22 > 1:13:25OK. While James is ricing the spuds,
1:13:25 > 1:13:28I'm just going to season the fish, OK? Season it both sides.
1:13:28 > 1:13:31I'm going to cook it presentation side down.
1:13:31 > 1:13:33So not the skin side, it's my presentation side.
1:13:33 > 1:13:35Here, hot pan, olive oil.
1:13:35 > 1:13:37Paddy, here, take it home.
1:13:37 > 1:13:39- You can have that. - Awww, what a gentleman!
1:13:39 > 1:13:41OK, now get the fish,
1:13:41 > 1:13:44and we're going to lay the fish away from ourselves into the pan.
1:13:44 > 1:13:46- OK, fish goes in. - So in with the fish.
1:13:46 > 1:13:50Like I said before, lay it away from yourself, it won't splash back up.
1:13:50 > 1:13:52We'll get rid of this lot. Regarding that sauce,
1:13:52 > 1:13:55notice that everything is basically almost evaporated.
1:13:55 > 1:13:58- In with a bit of red wine. - You happy with that?
1:13:58 > 1:13:59You could have given it a wash.
1:13:59 > 1:14:03- No, I don't want to seem ungrateful! - Don't worry, I'll wash it.- Thank you.
1:14:03 > 1:14:05You know, play the game, James.
1:14:05 > 1:14:07Carry on, James.
1:14:07 > 1:14:10Right, so, we deglazed it with the vinegar, remember.
1:14:10 > 1:14:12In with the red wine. Look at it all bubble up.
1:14:12 > 1:14:14In with some fresh thyme, lovely pungent herb.
1:14:14 > 1:14:16- I'm listening, don't worry. Go on.- It's all right.
1:14:16 > 1:14:20Got a bit of lemon as well that we're going to finish the fish with and the mushrooms in a minute.
1:14:20 > 1:14:22As this bubbles up and goes lovely and sticky,
1:14:22 > 1:14:25we're just going to add a bit of fish stock.
1:14:25 > 1:14:28So in with the fish stock straightaway, and as you can see,
1:14:28 > 1:14:31this is reduced fish stock, so it's got a great flavour.
1:14:31 > 1:14:33We're just going to leave this boiling up, basically,
1:14:33 > 1:14:36and the idea is we pass it off, and then we're going to give it
1:14:36 > 1:14:38a nice gloss by adding some butter at the end.
1:14:38 > 1:14:40Get that cranked up on the high heat.
1:14:40 > 1:14:42Now, with regards to the fish, check this out.
1:14:42 > 1:14:44You see how it's starting to go opaque around the outside?
1:14:44 > 1:14:48- Fish cooks so quickly.- Particularly sole, flatfish like this.
1:14:48 > 1:14:50Sole, plaice - you don't want to overcook them at all, do you?
1:14:50 > 1:14:52Not at all. It's minutes.
1:14:52 > 1:14:54Here we've got some chanterelle mushrooms.
1:14:54 > 1:14:56These have just been brushed off and been cleaned.
1:14:56 > 1:14:58You don't want any grit.
1:14:58 > 1:15:00And the idea is, the mushrooms go into the pan with the fish.
1:15:00 > 1:15:03Now, at this point, notice I'm not shaking the pan or anything.
1:15:03 > 1:15:06We're just going to use a fish slice,
1:15:06 > 1:15:09or you can use a palette knife - whatever, really, if you're at home.
1:15:09 > 1:15:11We're just going to turn that fish over.
1:15:11 > 1:15:13- And look, it's very, very delicate. - Thank you.
1:15:13 > 1:15:15Thank you very much. Hey, eBay!
1:15:15 > 1:15:17LAUGHTER eBay!
1:15:17 > 1:15:20Right, don't forget, all the recipes cooked in the studio,
1:15:20 > 1:15:24including this one from James, are on our website. Go to bbc.co.uk/food.
1:15:24 > 1:15:27- Could you use chicken stock instead of fish?- You could indeed, Patrick.
1:15:27 > 1:15:29Chicken, beef or veal. In fact, if I had more time,
1:15:29 > 1:15:32I would do a twist on this recipe we do at the restaurant.
1:15:32 > 1:15:34I actually do braised oxtail with it.
1:15:34 > 1:15:37I know it sounds weird with fish, but it works really, really well.
1:15:37 > 1:15:39It's a southern thing.
1:15:39 > 1:15:41Loads of butter and cream.
1:15:41 > 1:15:45It sounds like a bit of a southern attack today, doesn't it? Bit outnumbered here.
1:15:45 > 1:15:48Right, now, over to the sauce. I'm not touching it or anything else.
1:15:48 > 1:15:49I'm just letting it reduce down.
1:15:49 > 1:15:52No, I know you're not touching it, cos I'm doing everything!
1:15:52 > 1:15:54Oh, a bit of mash and he's freaking out.
1:15:54 > 1:15:58Right, now, over here, we're just going to pass off the sauce.
1:16:00 > 1:16:02Without getting any of the shallots in it.
1:16:02 > 1:16:05OK, now put that back over onto the edge of the heat.
1:16:05 > 1:16:08Get rid of the pan. In with a knob of butter.
1:16:08 > 1:16:10This is optional, you don't have to do this.
1:16:10 > 1:16:12You know, if you're cautious of fat and stuff.
1:16:12 > 1:16:15I know James won't be, or the other northern guy over there.
1:16:15 > 1:16:17Hey, what is it today?
1:16:17 > 1:16:20- LAUGHTER DROWNS SPEECH - Lads!
1:16:20 > 1:16:22Use the heat of the pan, OK?
1:16:22 > 1:16:25Use the heat of the pan, and that will add a lovely gloss.
1:16:25 > 1:16:27- We'll stick together, don't worry. - Come on, yeah.
1:16:27 > 1:16:30Now, over here, lemon juice. Finish your mushrooms with lemon juice.
1:16:30 > 1:16:32Really nice. James, you sauteed me spinach.
1:16:32 > 1:16:36Dry pan, bit of butter, spinach goes in there. Here's the mash.
1:16:36 > 1:16:38- Not finished the mash yet. - Oh, haven't you?- No.
1:16:38 > 1:16:41- Not seasoned it yet. - I'll stand and watch.
1:16:41 > 1:16:43So, how you doing, anyway? You all right?
1:16:43 > 1:16:44Yeah, you cool?
1:16:46 > 1:16:48Not finished that yet. What's that?
1:16:48 > 1:16:50- Judy's got a question. - Can I just make a comment?
1:16:50 > 1:16:54I'm just looking at how perfect the fish fillets look in your pan,
1:16:54 > 1:16:56but is it imperative to take the skin off?
1:16:56 > 1:16:58Because that's where everything goes wrong.
1:16:58 > 1:17:01The thing is, you know, we're cooking it very, very quickly.
1:17:01 > 1:17:05The pan's very hot. Literally, I'm getting it off the heat now.
1:17:05 > 1:17:08You wouldn't want to eat that skin, and you wouldn't want that
1:17:08 > 1:17:10on a plate to peel off or anything like that.
1:17:10 > 1:17:12So literally, cook it quickly, flash fry it, both sides,
1:17:12 > 1:17:15in with the mushrooms, you've got the lemon juice there as well.
1:17:15 > 1:17:18And it's really as simple as that. Fish takes minutes,
1:17:18 > 1:17:21and a lot of people freak out with regards to fish, when really,
1:17:21 > 1:17:24it's one of the simplest elements of cookery there is.
1:17:24 > 1:17:26- You've just dried that spinach off before...- I did.
1:17:26 > 1:17:30I got off the excess fat and the excess oil. Here we just scatter the mushrooms.
1:17:30 > 1:17:32And even with the mushrooms, look, I've just wilted them.
1:17:32 > 1:17:34They're not too... I don't want them overcooked.
1:17:34 > 1:17:37I want them to retain the bite. And more importantly, the nuttiness,
1:17:37 > 1:17:41- which is in the flavour of the mushrooms. That complements it really well.- And the sauce,
1:17:41 > 1:17:44- just over the top?- Yeah, we just gloss this up, make sure the butter's all mixed in.
1:17:44 > 1:17:47And don't overdo it, let the flavours speak for themselves.
1:17:47 > 1:17:50And there you have it - that's sauteed Torbay sole,
1:17:50 > 1:17:54red wine spice sauce, cream potato, and chanterelle mushrooms.
1:17:54 > 1:17:56- Easy as that.- Ooh.- Wow.
1:18:00 > 1:18:02Because it's a southerner who made it, there you go -
1:18:02 > 1:18:05little bit of mashed potato on the side. LAUGHTER
1:18:05 > 1:18:06You're cheeky!
1:18:06 > 1:18:09£7.50 they charge for that, Patrick.
1:18:09 > 1:18:11Right, dive into this.
1:18:11 > 1:18:14- Now, then.- Tell us what you think.
1:18:14 > 1:18:18- Oh, man.- It's very, very quick to cook, that fish.
1:18:18 > 1:18:21It's off the bone, there's no skin, flash fry it,
1:18:21 > 1:18:23literally a minute both sides Even now, it's still cooking.
1:18:23 > 1:18:25It's just finishing off.
1:18:25 > 1:18:26You were looking forward to trying that.
1:18:26 > 1:18:28So much nicer than that Kiev.
1:18:28 > 1:18:32LAUGHTER
1:18:32 > 1:18:34I mean, the creaminess of the mash and everything else
1:18:34 > 1:18:37- works really nicely.- You know, it's this time of year -
1:18:37 > 1:18:39the woodiness of the mushrooms, the creaminess, like you said.
1:18:39 > 1:18:42But the spice, you can get away with it on this fish.
1:18:42 > 1:18:45It really complements it well. And especially in the colder months.
1:18:45 > 1:18:48- You can smell that five-spice as well.- Definitely, yeah.- That mash...
1:18:48 > 1:18:51- Yeah, you're happy with that. - Very smooth.- Oh, it's delicious.
1:18:54 > 1:18:56That sole tasted superb.
1:18:56 > 1:18:59Now, when actress Sarah Hadland joined us in the studio
1:18:59 > 1:19:02to face Food Heaven or Food Hell, she was hoping
1:19:02 > 1:19:06that everybody would favour fondant over my truffle pithivier.
1:19:06 > 1:19:08Let's find out which one she got.
1:19:08 > 1:19:12Right, it's that time of the show to find out whether Sarah will be facing Food Heaven or Food Hell.
1:19:12 > 1:19:14Food Heaven would be salted caramel.
1:19:14 > 1:19:17- Yay!- We've got salted caramel chocolates here,
1:19:17 > 1:19:19we're going to make our own sauce as well.
1:19:19 > 1:19:22Hot chocolate puddings. Yeah, we've got some raspberries as well.
1:19:22 > 1:19:25Alternatively, Food Hell would be this.
1:19:25 > 1:19:29- Truffles.- Oh, it smells like gas! - Trust me, if Brian Turner...
1:19:29 > 1:19:31If gas could smell like that, he would bottle it,
1:19:31 > 1:19:34being a Yorkshireman as well. But it's proper stuff is that.
1:19:34 > 1:19:38We've got summer truffles, a pithivier - he's off with that already, but it's delicious, that.
1:19:38 > 1:19:42- What do you think these lot have decided? Cos it was up to them. - Please let it be Heaven,
1:19:42 > 1:19:45- cos it was my birthday this week. - Why didn't you tell us? - Was saving that as my final plea.
1:19:45 > 1:19:49- They obviously knew that anyway, cos that's what they've chosen.- Yay!
1:19:49 > 1:19:53- Hurrah.- Both of them chose this. So first of all, what we're going to do is make our chocolate cakes.
1:19:53 > 1:19:55So Brian, if you can butter the dishes there.
1:19:55 > 1:19:58Over here we have some chocolate and butter melted,
1:19:58 > 1:20:00and I'm going to then take four eggs,
1:20:00 > 1:20:03cos this is going to be like a soft chocolate cake.
1:20:03 > 1:20:06Or what people call middle-melt puddings, I suppose.
1:20:06 > 1:20:08- Oh, lovely.- That's another name for it.
1:20:08 > 1:20:10But this recipe is not mine.
1:20:10 > 1:20:13It's from France, it's from a restaurant called...Troisgras?
1:20:13 > 1:20:15Troisgros, Troisgros.
1:20:15 > 1:20:19I worked there for a while, and I still didn't understand what the...
1:20:19 > 1:20:22Do you want me to do anything? I'm not very good, I'll warn you now.
1:20:22 > 1:20:26You can grab the one of the spatulas, the blue spatulas. Thank you.
1:20:26 > 1:20:28We're going to whisk up the eggs and sugar.
1:20:28 > 1:20:31This is very, very quick. Brian's buttering our moulds here,
1:20:31 > 1:20:35and we're trying to do this in real time. So that then basically...
1:20:35 > 1:20:38Thank you. That pours onto our chocolate mixture,
1:20:38 > 1:20:41so the egg yolks and the sugar. You don't need to whisk them too much.
1:20:41 > 1:20:44And then what we're going to do now is throw in the flour.
1:20:44 > 1:20:48They go in. And then whisk this up.
1:20:48 > 1:20:50And again, we don't need to whisk this up too much.
1:20:50 > 1:20:53Oh, it looks gorgeous.
1:20:53 > 1:20:57So the idea is, we just mix this in so all the flour is mixed in.
1:20:57 > 1:21:01If you can pass me a spoon. One of those large spoons, please.
1:21:01 > 1:21:02Yes, Chef.
1:21:02 > 1:21:05We've got the buttered moulds here,
1:21:05 > 1:21:08and then what we are going to do is pour this
1:21:08 > 1:21:11inside the little moulds there.
1:21:11 > 1:21:14So half fill them, like that.
1:21:14 > 1:21:17- And another one.- When do you want me to do the sauce?
1:21:17 > 1:21:19And the idea is, you take the chocolates -
1:21:19 > 1:21:22you don't have to put these in, but of course you can, bang in the centre.
1:21:22 > 1:21:24Oooh, lovely. Does that melt, then?
1:21:24 > 1:21:28- If you don't put it in the centre, it will sometimes stick.- OK.
1:21:28 > 1:21:31So make sure you fill it full of this.
1:21:31 > 1:21:34And then this is going to go in the oven.
1:21:34 > 1:21:37Between five and a half and six minutes.
1:21:37 > 1:21:41425 degrees Fahrenheit, gas mark about seven or eight.
1:21:41 > 1:21:43210 degrees centigrade, something like that.
1:21:43 > 1:21:46And they should, fingers crossed, be ready.
1:21:46 > 1:21:49Right, salted caramel sauce. You're going to get the caramel on here.
1:21:49 > 1:21:52This is basically just caster sugar in the pan.
1:21:52 > 1:21:53Melt it down.
1:21:53 > 1:21:56- So this is why Brian likes this recipe.- Oh, lots of butter.
1:21:56 > 1:21:59I've taken some out as well, cos I don't want to be here all day.
1:21:59 > 1:22:01We use brown sugar for this, really.
1:22:01 > 1:22:04And it's the salt - I like the salted caramel, it's really...
1:22:04 > 1:22:07I went to a restaurant this week where they make their own salt.
1:22:07 > 1:22:10- Their own salt?- The Sportsman in Seasalter. They make their own salt.
1:22:10 > 1:22:13- It's on the river, isn't it, down in Kent somewhere?- Beautiful food.
1:22:13 > 1:22:17- But, yeah, they make their own salt there.- The beauty of this is, when you make this at home,
1:22:17 > 1:22:19you get lots of spoons and keep tasting it, and bit more salt,
1:22:19 > 1:22:23- bit more sugar, bit more salt.- That sounds good to me.- Works perfectly.
1:22:23 > 1:22:25And of course, you've got raspberries,
1:22:25 > 1:22:28which are technically a fruit, so they're part of your five a day.
1:22:28 > 1:22:31So five raspberries, you're sorted! LAUGHTER
1:22:31 > 1:22:33With a lot of chocolate and toffee sauce.
1:22:33 > 1:22:35Right, we're just going to crush those.
1:22:35 > 1:22:37You've got some hazelnuts in there.
1:22:37 > 1:22:40The secret is not to add the salt until after you've made the caramel.
1:22:40 > 1:22:43- That's the key to it.- Oh, OK, that goes in at the last minute, does it?
1:22:43 > 1:22:46- Yeah.- OK. Why is that? Why does the salt go in at the end?
1:22:46 > 1:22:50- Sometimes it can affect the sugar, and sometimes it won't caramelise properly.- OK.
1:22:50 > 1:22:52So what we want to do with that is just... This, of course -
1:22:52 > 1:22:56I've done these straightaway, this will actually freeze really well.
1:22:56 > 1:22:57So you can take the buttered moulds.
1:22:57 > 1:23:00You can also put butter and coconut, desiccated coconut on it.
1:23:00 > 1:23:02Or cocoa powder, anything like that.
1:23:02 > 1:23:04But put them in the moulds. Butter them really well.
1:23:04 > 1:23:07That's why I'm hoping this fella has.
1:23:07 > 1:23:09- Chef! Chef! - LAUGHTER
1:23:09 > 1:23:11But then what we do is... You can freeze them.
1:23:11 > 1:23:13And they take about eight minutes out of the freezer.
1:23:13 > 1:23:15That's the key to it. But don't overcook them.
1:23:15 > 1:23:17He did what all top chefs do there.
1:23:17 > 1:23:20- He got his excuse ready just in case. - LAUGHTER
1:23:20 > 1:23:24- We know it's going to work, though, don't we?- He's trying to blame you.
1:23:24 > 1:23:27- So you're going to finish off the sauce, then, Brian.- Yeah.
1:23:27 > 1:23:31- In there.- Oh, wow. - As much cream as you like.
1:23:31 > 1:23:33I just think we want to get the right colour.
1:23:33 > 1:23:37You don't want it too dark, and this sugar sometimes makes it a bit dark.
1:23:37 > 1:23:40- Get a good boil on there. Come on. - You'll see what happens over here.
1:23:40 > 1:23:43- See the sugar starting to caramelise.- Oh, yeah.
1:23:43 > 1:23:47So if we wanted, we could make our own candyfloss with that sugar.
1:23:47 > 1:23:49And you'd allow it to cool down and spin it,
1:23:49 > 1:23:51- and that's basically what candyfloss is, really.- Oh, nice.
1:23:51 > 1:23:55- If you decided to put a little bit of honey in...- Maple syrup?
1:23:55 > 1:23:59- Bicarbonate of soda in there, you've got almost a honeycomb.- Absolutely.
1:23:59 > 1:24:02- That sort of cinder toffee. - The smell is amazing.
1:24:02 > 1:24:05- It's good, that caramel sauce.- See, isn't this better than gas, Brian?
1:24:05 > 1:24:08And what's really good with this is you put the hazelnuts in,
1:24:08 > 1:24:11and they toast and caramelise, so you get that lovely nutty flavour.
1:24:11 > 1:24:15- Oh, OK. Beautiful.- Don't touch it, though. That is fearsomely hot.
1:24:15 > 1:24:18We've got a little bit of mint going in here as well.
1:24:18 > 1:24:20Just a little garnish of fresh garden mint.
1:24:20 > 1:24:23Are you happy with that colour, Chef? It's light enough for you now?
1:24:23 > 1:24:25That's pretty good for me.
1:24:26 > 1:24:28Got plenty of sugar in there.
1:24:28 > 1:24:32We've got the raspberries over here. Just take those.
1:24:32 > 1:24:35It's very hot. We're just going to test and see if it's all right.
1:24:35 > 1:24:38- We're just going to check it's all right.- Yeah, I thought you might.
1:24:38 > 1:24:39- Is it really hot?- Yeah.
1:24:42 > 1:24:46- Oh, that's absolutely gorgeous. - Chef!- Don't put the spoon back in.
1:24:46 > 1:24:49No, Chef, it's down here. Chef, I've got another spoon.
1:24:49 > 1:24:51So there we go, the salt has gone in.
1:24:51 > 1:24:53And then what we do is pour this...
1:24:53 > 1:24:56- Onto a heatproof mat. - Oh, that's beautiful. Mm!
1:24:56 > 1:24:59- Careful, that is...- Do not, whatever you do, touch that.
1:24:59 > 1:25:02It's really, really hot. Allow that to cool down.
1:25:02 > 1:25:04That's the key to this. Allow it to cool down.
1:25:04 > 1:25:06And then we've got one that we've got here.
1:25:06 > 1:25:11So basically just going to pop this in the food processor.
1:25:11 > 1:25:13Oh, that is so nice!
1:25:13 > 1:25:15- With a clean spoon, chef. - It's so simple as well.
1:25:15 > 1:25:18The idea of this now, just going to put this in the food processor.
1:25:18 > 1:25:20This is where you get the sort of praline,
1:25:20 > 1:25:23but it's going to be a salted caramel praline.
1:25:23 > 1:25:25That's the key to this one.
1:25:25 > 1:25:28- I'll turn that off. - Makes it more bearable.
1:25:28 > 1:25:29- FOOD PROCESSOR RATTLES - Ooh!
1:25:29 > 1:25:31THEY LAUGH
1:25:31 > 1:25:33Don't want it to a fine powder. Just a bit rough.
1:25:33 > 1:25:37- There you go.- Taste it.
1:25:37 > 1:25:39- Happy with that?- Bit more salt.
1:25:39 > 1:25:41I'll get you a bowl.
1:25:44 > 1:25:47- Sarah wants to know if she can take the rest of this home.- Yes, can I?
1:25:47 > 1:25:49- Especially cos it was my birthday. - You can take it.
1:25:49 > 1:25:53- You see that? Straightaway. - Look at that. Looks fantastic.
1:25:53 > 1:25:56- And that in the bowl looks even better.- Brilliant.
1:25:56 > 1:25:58- I'm good at this.- Over here.
1:25:58 > 1:26:00And then what we're going to use...
1:26:01 > 1:26:03I'll do two of these.
1:26:03 > 1:26:05Like that.
1:26:06 > 1:26:10Over. So this is the salty bit.
1:26:10 > 1:26:12And then what we can do, hopefully -
1:26:12 > 1:26:14I don't know how long my puddings have had, but...
1:26:17 > 1:26:19About another minute left on the puddings.
1:26:19 > 1:26:21So just put a little bit of this on it.
1:26:21 > 1:26:24- This is just the raspberries. - That's lovely.
1:26:24 > 1:26:26Raspberries are such a lovely... I really do hope they're British
1:26:26 > 1:26:28cos they just taste fantastic.
1:26:28 > 1:26:30Mm, they look gorgeous as well.
1:26:30 > 1:26:33- Over the top.- Mind you, quite early for British raspberries.
1:26:33 > 1:26:36It is rather, yeah. But I mean, they are delicious raspberries.
1:26:36 > 1:26:38- I do find the best raspberries come from Scotland.- Yeah.
1:26:38 > 1:26:42- I did say British, Chef. - Well, yeah, I do find they do.
1:26:44 > 1:26:45Then we've got this mint.
1:26:45 > 1:26:48Oh, that looks so beautiful.
1:26:49 > 1:26:52There you go. And if somebody could grab me the puddings,
1:26:52 > 1:26:55- that'd be great. Brian, can you grab me some puddings?- Yeah.
1:26:55 > 1:26:57Can you do me a little spoon, a nice quenelle of sorbet -
1:26:57 > 1:26:59of ice cream, please?
1:26:59 > 1:27:02- Is that the little scoop?- Yeah.
1:27:02 > 1:27:05Can you grab me the... Perfect.
1:27:05 > 1:27:07- Perfect.- Where do you want the ice cream?
1:27:07 > 1:27:10It can go on, just one on there. There.
1:27:10 > 1:27:14Another one on there as well. Two of those. We've got our puddings which we'll just turn out.
1:27:14 > 1:27:16Pray now that these are going to come out.
1:27:16 > 1:27:18Otherwise I'm going to get into deep trouble here.
1:27:18 > 1:27:22- OK, please let them turn out right. - Just watch how this just slides out.
1:27:24 > 1:27:26Be lucky, be lucky, be lucky.
1:27:27 > 1:27:30- Brian!- I can't believe that! That's not me!
1:27:30 > 1:27:32LAUGHTER
1:27:33 > 1:27:36That looks like it might be a little bit too melted.
1:27:36 > 1:27:38Oh, that one's perfect.
1:27:38 > 1:27:40Go on, you can do it, Chef. Go on, Chef.
1:27:40 > 1:27:43- There you go.- Well done, that man. - Ooooh.
1:27:43 > 1:27:47- That was a tense moment, wasn't it?- The stress!
1:27:47 > 1:27:51- That's real television, that. - I know. Cooking live.
1:27:51 > 1:27:54Brian, you've got to go get the wine. Over to you.
1:27:54 > 1:27:56- Do I need to pour the wine? - I'm just going to take
1:27:56 > 1:27:59- a little bit of this. - Oh, yes, yes, don't forget that.
1:28:01 > 1:28:04- Go on, then. Dive in. - Oh, my goodness.
1:28:04 > 1:28:06- Should be soft in the middle. - Oh, wow.
1:28:06 > 1:28:08Oh, that's gorgeous.
1:28:08 > 1:28:11- Bit of everything.- Happy with that?
1:28:11 > 1:28:13Dive in. Thank you very much.
1:28:15 > 1:28:18- Dear lady.- That is absolutely beautiful.
1:28:18 > 1:28:20- Try it with that. - Well, we got there.
1:28:24 > 1:28:28You can't go far wrong when a pudding tastes as good as that one.
1:28:28 > 1:28:29You should give it a try.
1:28:29 > 1:28:32That's we've got time for for today's Best Bites.
1:28:32 > 1:28:34If you'd like to try to cook any of the fabulous food
1:28:34 > 1:28:37you've seen on today's programme, you can find all the studio recipes
1:28:37 > 1:28:40on our website. Just go to bbc.co.uk/recipes.
1:28:40 > 1:28:43There are loads of tempting dishes on there for you to choose from.
1:28:43 > 1:28:46So have a great week and get in the kitchen.
1:28:46 > 1:28:48I'll see you very soon. Bye for now.