06/12/2015

0:00:02 > 0:00:05Good morning. The next 90 minutes is bursting with mouthwatering recipes that, trust me,

0:00:05 > 0:00:08you won't want to miss. This is Saturday Kitchen Best Bites.

0:00:29 > 0:00:32Welcome to the show. Some of the very best chefs are stepping up to

0:00:32 > 0:00:34the Saturday Kitchen plate.

0:00:34 > 0:00:36They'll be serving sensational food

0:00:36 > 0:00:39and we've got a cracking line-up of celebrity guests joining us too.

0:00:39 > 0:00:41Coming up on today's show,

0:00:41 > 0:00:44Phil Howard serves a fantastic fillet of turbot with a smoky

0:00:44 > 0:00:49celeriac puree, buttered cabbage and a hazelnut and truffle pesto.

0:00:49 > 0:00:52And Stephane Reynaud cooks a simple but elegant scallop dish, which he

0:00:52 > 0:00:54serves with leeks and chestnuts.

0:00:54 > 0:00:57He roasts the chestnuts before cooking them with leeks,

0:00:57 > 0:01:00spring onions, garlic, ginger, wine and some cream.

0:01:00 > 0:01:04Tom Kerridge pan-fries some tasty venison T-bone steaks,

0:01:04 > 0:01:08which he serves with potato cakes and a warm red cabbage coleslaw.

0:01:08 > 0:01:12He serves the finished dish with an aromatic red wine sauce,

0:01:12 > 0:01:14which is infused with cloves.

0:01:14 > 0:01:17And Alexander Armstrong faces Food Heaven or Food Hell.

0:01:17 > 0:01:21Would he get his Food Heaven, lobster in champagne sauce with skinny fries

0:01:21 > 0:01:24and green beans, or would he get his dreaded Food Hell,

0:01:24 > 0:01:27corned beef hotpot with sauteed runner beans? Find out what

0:01:27 > 0:01:29he gets to eat at the end of the show.

0:01:29 > 0:01:33But who better to start proceedings than a certain Glynn Purnell.

0:01:33 > 0:01:35Here he is with a superb soup.

0:01:35 > 0:01:38Good morning! I'm going to call you Jammo this morning.

0:01:38 > 0:01:41- What did you call me at the start? - Squadron Leader and Wing Commander.

0:01:41 > 0:01:43Well, that's a promotion!

0:01:43 > 0:01:46I'll tell you what, it's pretty impressive, that, though.

0:01:46 > 0:01:49Well, it's not a fashion statement, let's get that straight.

0:01:49 > 0:01:52Go on, tell us what it's for while we're doing this dish. So...

0:01:52 > 0:01:56- OK. Let's get the squash soup on first.- Right.

0:01:56 > 0:01:58You chop that, I'll do the carrots.

0:01:58 > 0:02:01I'm going to chop some shallots up to start the soup.

0:02:01 > 0:02:06You should start any good soup with some onions and garlic and carrots.

0:02:06 > 0:02:09But the reason why you look like that is for a good cause.

0:02:09 > 0:02:12It's for a good cause, yeah. The whole of Purnell's kitchen...

0:02:12 > 0:02:16Basically, November is man month, where men - proper men -

0:02:16 > 0:02:19grow moustaches, um...

0:02:19 > 0:02:20SNIGGERING

0:02:20 > 0:02:24..and we get sponsored. You know, we get sponsored to do it.

0:02:24 > 0:02:27It's called Movember, and we're called Mo Bros.

0:02:27 > 0:02:30So if you see another man in the street with a fine,

0:02:30 > 0:02:33handsome caterpillar on his top lip, you given him the nod,

0:02:33 > 0:02:34you know?

0:02:34 > 0:02:35LAUGHTER

0:02:35 > 0:02:38I'm obviously missing something here, aren't I?

0:02:38 > 0:02:41Well, James, I did mention the man thing at the start

0:02:41 > 0:02:43so I don't know...

0:02:43 > 0:02:46- Right, anyway, on with your carrots. - On with my carrots, yeah?

0:02:46 > 0:02:52You know, we just, um... So we've done that in Purnell's.

0:02:52 > 0:02:55But also at the other restaurant, the Asquith, which opened...

0:02:55 > 0:03:00But I've just opened a cocktail bar, so all the cocktail waiters,

0:03:00 > 0:03:03not the waitresses, have all grown moustaches, as well.

0:03:03 > 0:03:05- So... - LAUGHTER

0:03:05 > 0:03:08You know, there are a few hairy women in Birmingham

0:03:08 > 0:03:10but they don't work at my restaurant.

0:03:10 > 0:03:11Damn!

0:03:12 > 0:03:15- Well, I certainly don't live with one!- What's gone in the pan?

0:03:15 > 0:03:19- Otherwise you're going to get into trouble.- Listen, I live in trouble!

0:03:19 > 0:03:23- I just want you to come with me into trouble.- No way.

0:03:23 > 0:03:25Right, what's gone in here, then?

0:03:25 > 0:03:30We've got our butternut squash, our shallots, and carrots...

0:03:32 > 0:03:35- Bit of garlic. - Could you use other squash?

0:03:35 > 0:03:38- Could you use pumpkin...- Yeah,

0:03:38 > 0:03:41the small green pumpkins are actually fantastic for soup.

0:03:41 > 0:03:45- Because now is the time of year they're around and...- Exactly.

0:03:45 > 0:03:47And I knew I was coming on,

0:03:47 > 0:03:50I wanted to do something simple, something someone could have a

0:03:50 > 0:03:53go at, do at home, rather than black pudding crumble and cornflakes.

0:03:53 > 0:03:56- Because that's what... - That's what I normally do.

0:03:56 > 0:04:00OK. Do you want to grab me some... So we've got the stock in.

0:04:00 > 0:04:03Great, because there are loads of different types of squashes.

0:04:03 > 0:04:07This is butternut squash, that I believe most of it comes from Kenya.

0:04:07 > 0:04:10- It does.- South Africa, most of the squashes that we get.

0:04:10 > 0:04:13But you can get onion squashes and all manner of different...

0:04:13 > 0:04:16- Spaghetti ones...- All manner of different stuff as well.

0:04:16 > 0:04:18There's one called Cream Of The Crop, delicious.

0:04:18 > 0:04:20It's acorn-shaped and it's fabulous.

0:04:20 > 0:04:23- You get some weird shaped stuff. - And they grow easily.

0:04:23 > 0:04:26- You can plant them at home, no worries.- Yeah.

0:04:26 > 0:04:29They do really well on a compost heap.

0:04:29 > 0:04:31That's where they grow.

0:04:31 > 0:04:34Not paying attention, but that's where they grow!

0:04:34 > 0:04:35LAUGHTER No, go on.

0:04:35 > 0:04:38I'm just going to get this squash in. So, basically,

0:04:38 > 0:04:40it's the same theory as when you do a baked potato -

0:04:40 > 0:04:43you put salt on the bottom of the tray and then...

0:04:43 > 0:04:45This is just Maldon salt or...

0:04:45 > 0:04:49To be honest, the cheaper industrial salt is better.

0:04:49 > 0:04:52The really coarse stuff. But this is Maldon, which is fine.

0:04:52 > 0:04:54You mean grit?

0:04:54 > 0:04:57Yeah, proper stuff that you put on your pavement when it snows.

0:04:57 > 0:05:00So it's the same theory of, um...

0:05:00 > 0:05:03as a baked potato - you draw the moisture out and dry it out

0:05:03 > 0:05:04so you retain the flavour.

0:05:04 > 0:05:07I'm going to dice that and put it in the soup as a garnish.

0:05:07 > 0:05:11- I'm going to put in sage and... - Whack that in, James.- There you go.

0:05:11 > 0:05:13A bit of seasoning as well.

0:05:13 > 0:05:17So I'll dice the shallots. If you want to start dicing the...

0:05:17 > 0:05:19chopping some of the herbs for the persillade.

0:05:19 > 0:05:21Persillade is a mix of herbs.

0:05:21 > 0:05:24So we've got sage, tarragon, parsley,

0:05:24 > 0:05:26a bit of chopped garlic and...

0:05:26 > 0:05:28Do you want some garlic in that soup as well?

0:05:28 > 0:05:33The garlic's in there, James. That's how quick I was. Did you see that?

0:05:33 > 0:05:35Obviously you never... Um...

0:05:35 > 0:05:38So, yeah, the cocktail bar. I wanted to make a cocktail...

0:05:38 > 0:05:41I wasn't talking about the cocktail bar, but you're going to promote it.

0:05:41 > 0:05:43- Go on, then.- I'm not promoting it, I'm fascinated.

0:05:43 > 0:05:46- Because they call themselves mixologists.- That's right, yeah.

0:05:46 > 0:05:48I just call them barmen.

0:05:48 > 0:05:50And when they mix things, they muddle, don't they?

0:05:50 > 0:05:53Yeah, they do. They use all this stuff and that and, you know...

0:05:53 > 0:05:56Just...don't put an umbrella in my pint, that's all I'm saying.

0:05:56 > 0:05:58LAUGHTER

0:05:58 > 0:06:01Not with this moustache, anyway.

0:06:01 > 0:06:05So it's the same theory as cooking, really, so...

0:06:05 > 0:06:08Did you get involved in any of the cocktail recipes?

0:06:08 > 0:06:10No, I just leave them to it. I just drink them.

0:06:10 > 0:06:12But there is food in there, though.

0:06:12 > 0:06:16The other thing is that the restaurant within the same

0:06:16 > 0:06:20venue is called the Asquith, and I've got a fantastic young team,

0:06:20 > 0:06:23which all of them have previously worked for me.

0:06:23 > 0:06:25Jessica was at a one-star restaurant I had and Purnell's.

0:06:25 > 0:06:27And they got to a stage where they went off

0:06:27 > 0:06:29and did other things and came back to the area

0:06:29 > 0:06:32and I wanted to set up another independent restaurant

0:06:32 > 0:06:35so they can virtually run it with me overseeing it.

0:06:35 > 0:06:36I've got Jason and Julia,

0:06:36 > 0:06:38they've both worked in Michelin star restaurants as well.

0:06:38 > 0:06:40So it's... It's exciting to see...

0:06:40 > 0:06:43Don't get me wrong, I'm going bald and grey over it,

0:06:43 > 0:06:46but it's exciting to see young people have a real good go, like.

0:06:46 > 0:06:49But in Birmingham there is a big food revolution

0:06:49 > 0:06:51going on in Birmingham, isn't there?

0:06:51 > 0:06:52- And I started it.- You started it!

0:06:52 > 0:06:56- But there are a few growing up there, aren't there?- There is.

0:06:56 > 0:06:58It is fantastic, really. I mean...

0:06:58 > 0:07:0215, 20 years ago Birmingham was a bit of a dump, to be honest.

0:07:02 > 0:07:07I've lived in Birmingham all my life and it was a bit rough-looking.

0:07:07 > 0:07:08But now they've developed it

0:07:08 > 0:07:11and we even get people like James Martin come down to see us!

0:07:11 > 0:07:12LAUGHTER

0:07:12 > 0:07:15Rather than drive through it, they drive TO it now.

0:07:15 > 0:07:18Yeah, we actually pay £25 to eat cornflakes!

0:07:18 > 0:07:20That's what you gave me last time.

0:07:20 > 0:07:22I did, yes, James, but there were more courses as well.

0:07:22 > 0:07:24Trust you to pick on the cornflakes.

0:07:24 > 0:07:28But this is one of your traditional... It was fascinating to eat, I have to say.

0:07:28 > 0:07:31Tell us about that dish, because it's one of your specialities.

0:07:31 > 0:07:33Basically, it's slow-cooked...

0:07:33 > 0:07:36- It's moved on since the last time you came, James.- All right.

0:07:36 > 0:07:40- We're on to Cocoa Pops now? - No, Rice Krispies.

0:07:40 > 0:07:42Basically, I slow-confit the haddock,

0:07:42 > 0:07:45I flake it in the bottom of the bowl, cooked in curry oil

0:07:45 > 0:07:49and that is covered with a smoked haddock milk, foam,

0:07:49 > 0:07:53so we infuse the milk with the haddock,

0:07:53 > 0:07:57cos milk is porous, and we thicken the milk with Xanthan gum and put

0:07:57 > 0:08:01it into a gun and it sprays out like a really airy sort of moussey...

0:08:01 > 0:08:05And we serve it with spiced cornflakes and a poached egg yolk.

0:08:05 > 0:08:08- It's nice!- Posh!- He cooked it all for us on The Great British Menu.

0:08:08 > 0:08:11Basically, I'm off a council estate and it's my mum's haddock

0:08:11 > 0:08:13and eggs put in a blender...

0:08:13 > 0:08:16LAUGHTER Sounds good to me.

0:08:16 > 0:08:19Maybe you should come to my mum's, James, she'll cook it for you.

0:08:19 > 0:08:20Yeah, right!

0:08:20 > 0:08:22I'm intrigued about these eggs

0:08:22 > 0:08:25- because we want to get these on to cook.- Yeah, these take...

0:08:25 > 0:08:28- no time at all. - So you're poaching the egg yolks?

0:08:28 > 0:08:30All we want is the richness...

0:08:30 > 0:08:32We've got to try not to put too much cream in this

0:08:32 > 0:08:35because you fall foul to putting lots and lots of cream

0:08:35 > 0:08:37and you lose the vibrant flavour of the fresh...

0:08:37 > 0:08:38Not too much!

0:08:38 > 0:08:40- Ah-ah! - LAUGHTER

0:08:40 > 0:08:43Just think of World War I - there was no cream then, chef.

0:08:43 > 0:08:46- Just people like me! - LAUGHTER

0:08:48 > 0:08:51- Go on, then, with the eggs. - So, basically, I don't want whites.

0:08:51 > 0:08:54I'm not a big fan of egg whites, only in meringue.

0:08:54 > 0:08:57So I like the really... the texture of the egg yolk.

0:08:57 > 0:09:00It's like a sauce that you could never make.

0:09:00 > 0:09:03So we're going to do that to richen the soup up.

0:09:03 > 0:09:05You just boil the water. Taken it off the heat.

0:09:05 > 0:09:09So it's round about 65-70 degrees.

0:09:09 > 0:09:11You just want the egg to warm through the yolk.

0:09:11 > 0:09:13So it's not aggressively cooking it,

0:09:13 > 0:09:16it's just gently sitting there bathing in the water.

0:09:16 > 0:09:18I don't know if you can see that in there.

0:09:18 > 0:09:24So it's gently just rolling around saying, "Oh, damn, it's warm."

0:09:24 > 0:09:27- Right.- Now I'm going to chop the...

0:09:27 > 0:09:29the roast,

0:09:29 > 0:09:31so we've got a lovely sort of...

0:09:31 > 0:09:34I'm going to pop this lot in the blender.

0:09:34 > 0:09:37..a really nice sort of roast caramelised

0:09:37 > 0:09:40soft butternut squash.

0:09:40 > 0:09:41There you go.

0:09:41 > 0:09:45- Get that on the heat. - Thank you, James.

0:09:45 > 0:09:48- You've got about 30 seconds left. - 30 seconds, OK. Let's do this.

0:09:48 > 0:09:51What cheese are you using for this, Glynn?

0:09:51 > 0:09:55- Cheddar, is it?- Sorry?- What cheese are you using?- Er, Cheddar.

0:09:55 > 0:09:57Grate a little bit over.

0:09:57 > 0:09:59So I used Cheddar,

0:09:59 > 0:10:03but we have used in the past a Berkswell.

0:10:03 > 0:10:05I like to try and use English cheeses...

0:10:09 > 0:10:11CUTLERY CLATTERS

0:10:11 > 0:10:14We didn't need that one, James! We don't need that one, James!

0:10:14 > 0:10:15Don't worry, carry on.

0:10:22 > 0:10:26So the egg yolks... So that salt... Salt-baking that...

0:10:26 > 0:10:28- Salt baking the...- Squash.

0:10:28 > 0:10:31You can do that with celeriac and all manner of different stuff.

0:10:31 > 0:10:34Beetroot, which is really nice.

0:10:34 > 0:10:37This goes in for, what, about 45 minutes?

0:10:37 > 0:10:42Yeah, 45 minutes, just until it's nice and soft. And then...

0:10:45 > 0:10:47The soup is there ready.

0:10:50 > 0:10:53- Thanks, James.- There you go.

0:10:55 > 0:10:57There you go.

0:10:58 > 0:11:02- And that's just the garlic, the... All those herbs and the...- Yeah.

0:11:02 > 0:11:07This is a rustic dish you can knock up at home...

0:11:07 > 0:11:08Especially at this time of year.

0:11:08 > 0:11:11A bit of olive oil there, please, James.

0:11:14 > 0:11:16And there we go you, the veloute.

0:11:20 > 0:11:22Round the outside.

0:11:22 > 0:11:24Walking the dog, straight back in.

0:11:24 > 0:11:27- There you go.- There you go. Remind us what that is again.

0:11:27 > 0:11:30It's a veloute of butternut squash with poached egg yolk,

0:11:30 > 0:11:33- persillade and English Cheddar. - Easy as that!

0:11:38 > 0:11:42- There you go! Right. You get to dive into this.- Fantastic.

0:11:42 > 0:11:46And the egg, I presume, if you just break it down the centre it just

0:11:46 > 0:11:49helps with the texture of the soup, as well.

0:11:49 > 0:11:52Yeah, it gives it that richness.

0:11:52 > 0:11:55A little bit to top up so we all get a taste.

0:11:55 > 0:11:56What do you reckon?

0:12:01 > 0:12:04Mm! I just need a bit more...

0:12:04 > 0:12:06It always worries me when they don't say anything.

0:12:06 > 0:12:09But it's a dish, literally, we've done that in six or seven minutes.

0:12:09 > 0:12:12Yeah, it's soup - easy, nice and rich for this time of year.

0:12:12 > 0:12:15Squadron Leader!

0:12:15 > 0:12:17- It is pretty good. - Absolutely, it's beautiful.

0:12:21 > 0:12:23Sensational stuff, Glynn.

0:12:23 > 0:12:26Coming up, I serve a crayfish cocktail for Mark Williams

0:12:26 > 0:12:29after Rick Stein gives us a taste of India.

0:12:29 > 0:12:33Today he's in Goa and lobster masala is on the menu.

0:12:40 > 0:12:44In the Odyssey, Odysseus was blown from island to island

0:12:44 > 0:12:48and found himself stuck in the land of the lotus eaters,

0:12:48 > 0:12:51where his crew lost the will to go home

0:12:51 > 0:12:54because they fell under the spell of the lotus plant.

0:12:54 > 0:12:56Goa has that sort of effect on me,

0:12:56 > 0:13:01with all its heavy scent of spices and its abundance of fish.

0:13:01 > 0:13:05Have you ever thought what to do about cooking fish on a beach

0:13:05 > 0:13:08when you can grill the things over charcoal, driftwood? Well,

0:13:08 > 0:13:11why don't you try deep-frying them?

0:13:11 > 0:13:13If you take a washing-up bowl like this

0:13:13 > 0:13:16and just throw a bit of flour into it...

0:13:16 > 0:13:17Then some salt.

0:13:19 > 0:13:21Some cayenne pepper.

0:13:22 > 0:13:24Some coriander.

0:13:25 > 0:13:27Some cumin and some turmeric.

0:13:29 > 0:13:31Throw in some fish.

0:13:33 > 0:13:35And then drop them in the pan.

0:13:37 > 0:13:39Not too many at a time.

0:13:41 > 0:13:44Because you don't want the oil to lose its heat.

0:13:44 > 0:13:47You do want to cook these really crisp.

0:13:48 > 0:13:50Stir them around in the oil.

0:13:51 > 0:13:53They're looking real good.

0:13:55 > 0:13:56Turn them over.

0:13:58 > 0:14:01I don't actually know what these fish are called.

0:14:01 > 0:14:02But you could use whitebait.

0:14:02 > 0:14:06That would be great if you could get a nice pound or so of whitebait.

0:14:06 > 0:14:09Couldn't put THEM on a charcoal grill.

0:14:09 > 0:14:11Just let them cook till they're sort of hard,

0:14:11 > 0:14:14so you could almost eat the bones.

0:14:14 > 0:14:16That'll take about three or four minutes.

0:14:16 > 0:14:19Take a couple of wedges of lime...

0:14:20 > 0:14:22..and you squeeze them over the fish.

0:14:22 > 0:14:24It's really good!

0:14:24 > 0:14:27There's just one small thing missing.

0:14:27 > 0:14:29That's an ice-cold beer.

0:14:37 > 0:14:40At low tide in the estuaries of Goa,

0:14:40 > 0:14:43the women go clam-picking with little spoons, scraping away

0:14:43 > 0:14:46the mud to find the shellfish that are so plentiful.

0:14:48 > 0:14:51They remind me of oystercatchers back at home,

0:14:51 > 0:14:55constantly looking for tasty saltwater morsels.

0:14:58 > 0:15:01One of the dishes that I remember having years ago that Rouxie

0:15:01 > 0:15:03cooked me was clam masala.

0:15:03 > 0:15:07First of all you take some sweet red onions and plenty of ginger.

0:15:07 > 0:15:11You don't need to peel it. And about 12 cloves of garlic.

0:15:11 > 0:15:15And then some tamarind paste let down with some water.

0:15:15 > 0:15:18A couple of tablespoons of turmeric.

0:15:18 > 0:15:22And some red wine vinegar, again about a couple of tablespoons.

0:15:22 > 0:15:24Cumin.

0:15:25 > 0:15:26Coriander seeds.

0:15:28 > 0:15:31Red chillies with the seeds left in.

0:15:32 > 0:15:37Cloves. Goan cloves are really rugged and beautifully flavoured.

0:15:37 > 0:15:42Now, put all those in a spice grinder with a good dollop of coconut cream

0:15:42 > 0:15:45and blend it to a smooth paste.

0:15:45 > 0:15:49Heat some oil in a pan and add a big tablespoon of that smooth

0:15:49 > 0:15:53masala paste and cook it until it splits.

0:15:53 > 0:15:56You'll know when that happens because it'll start to give off these

0:15:56 > 0:16:00wonderful cooked aromas of ginger and garlic and everything else.

0:16:00 > 0:16:01Then add your shellfish.

0:16:01 > 0:16:03I've not just used clams, I've put mussels

0:16:03 > 0:16:06and cockles in there just for a bit of variety.

0:16:06 > 0:16:09They'll start to open in the heat almost as soon as you put them in,

0:16:09 > 0:16:14but stick a lid on, just make sure they all cook for about 30 seconds.

0:16:14 > 0:16:18Then add some lovely fresh chopped coriander

0:16:18 > 0:16:21and pour the whole lot out into a serving dish.

0:16:29 > 0:16:32We serve big bowls of this masala in the restaurant

0:16:32 > 0:16:35and people are won over by the evocative aroma

0:16:35 > 0:16:38even before they start eating it.

0:16:38 > 0:16:42Fresh spices, fresh seafood, minimal cooking, is the secret

0:16:42 > 0:16:46and that's what the next dish is all about too.

0:16:46 > 0:16:51So, this is Goan prawn caldine, and like a lot of these Goan curries

0:16:51 > 0:16:58we start with some onions, some garlic - just sliced in this case.

0:16:58 > 0:17:03And some ginger. Sort of standard flavours to start off a curry.

0:17:03 > 0:17:05Just stir those around a bit.

0:17:05 > 0:17:09So while that's cooking away gently - I just want it to lightly brown -

0:17:09 > 0:17:12I'll just tell you about the other ingredients for this caldine.

0:17:12 > 0:17:14I'm just sticking with prawns today,

0:17:14 > 0:17:16but you can make these caldines with all kinds of fish.

0:17:16 > 0:17:19They're like a fish stew, like a Portuguese fish stew.

0:17:19 > 0:17:21That's where the word "caldine" came from.

0:17:21 > 0:17:24I'm not sure whether it refers to the dish or the stew itself,

0:17:24 > 0:17:26but it's definitely a Portuguese word.

0:17:26 > 0:17:29So these are like...they're a bit like Sydney Harbour prawns.

0:17:29 > 0:17:33I wish we could get prawns like this in England. Look at those. See?

0:17:33 > 0:17:40Look at the feelers on them. So I've peeled a load of those laboriously.

0:17:40 > 0:17:43And just look at them, they're just going to taste wonderful.

0:17:43 > 0:17:48Also while that's cooking away, let me talk about these beautiful spices.

0:17:48 > 0:17:50These other spices that go into the caldine.

0:17:50 > 0:17:53I don't know what it is about peppercorns out here,

0:17:53 > 0:17:56but they just taste more full-flavoured than the ones at home.

0:17:56 > 0:18:00If you taste an English peppercorn against a Goan one,

0:18:00 > 0:18:03the Goan the one is just - phhwwoosh! - like that.

0:18:03 > 0:18:04Beautiful cumin.

0:18:04 > 0:18:06Look at those coriander seeds - lovely oval shape

0:18:06 > 0:18:10and they taste really lemony. Turmeric and poppy seeds.

0:18:10 > 0:18:13The poppy seeds give the caldine a thickness.

0:18:13 > 0:18:16It's not a thin fish stew, it's slightly sort of viscous.

0:18:16 > 0:18:19So first of all, that spice powder.

0:18:19 > 0:18:22I've just ground that up and I haven't roasted the spices

0:18:22 > 0:18:24because I'm looking for really fragrant flavours,

0:18:24 > 0:18:28not the round, nutty flavours you get from roasting spices.

0:18:28 > 0:18:29Horses for courses.

0:18:29 > 0:18:34And then the ground-up poppy seeds for thickening it up.

0:18:34 > 0:18:38And now the liquid. In there about three-quarters of a pint...

0:18:38 > 0:18:40of coconut milk.

0:18:40 > 0:18:42And now...

0:18:42 > 0:18:44some tamarind water.

0:18:44 > 0:18:47Now, tamarind water is made out of tamarind

0:18:47 > 0:18:51and the tamarind is the pod of a really big tree.

0:18:51 > 0:18:53And you buy this down in the market like that.

0:18:53 > 0:18:56And I just put that all in a bowl with warm water,

0:18:56 > 0:18:57break it all up in the water.

0:18:57 > 0:19:00And then pass it through a sieve and give it a good squeeze

0:19:00 > 0:19:04to get all the last goodness out of it. So that's tamarind water.

0:19:04 > 0:19:07Like lemon juice but not quite so sharp.

0:19:07 > 0:19:09OK, so just bring it up to the boil

0:19:09 > 0:19:12and add now some sort of shredded chillies.

0:19:12 > 0:19:15And these are very mild chillies. That's another thing about this dish,

0:19:15 > 0:19:19not all Indian food is searingly hot and this is quite a mild...

0:19:19 > 0:19:24It's a bit like korma of the fish cookery world in India,

0:19:24 > 0:19:25so it's not too hot.

0:19:25 > 0:19:28So I'm just going to put a good handful of those chillies

0:19:28 > 0:19:30in there and a bit of salt.

0:19:30 > 0:19:35So we'll just leave that to simmer away for 5-8 minutes, and

0:19:35 > 0:19:38while I'm doing that, I'm just going to come over here to the prawns.

0:19:38 > 0:19:41And this is one of the most distinctive features about Goan

0:19:41 > 0:19:43cooking, both meat and fish cookery,

0:19:43 > 0:19:47that a lot of meat and fish is first marinated in a bit of vinegar.

0:19:47 > 0:19:51This is coconut toddy vinegar, rather a nice name, I think you'll agree.

0:19:51 > 0:19:54But white wine vinegar would be just as good.

0:19:54 > 0:19:58Just about a couple of tablespoons in with the prawns and some salt.

0:19:58 > 0:20:01Ideally, you should really marinade this for about 20 minutes.

0:20:01 > 0:20:05I've only done them for about five or six, so they're just...

0:20:05 > 0:20:09I've just tasted one raw, actually, and it just tasted wizard.

0:20:09 > 0:20:13So stir those in, and they'll only take about two minutes to cook,

0:20:13 > 0:20:17and like I keep banging on, don't overcook seafood,

0:20:17 > 0:20:21and that goes for Goan prawns just as much as Padstow scallops.

0:20:21 > 0:20:24Finally, some chopped coriander.

0:20:24 > 0:20:27Lots and lots of chopped coriander.

0:20:27 > 0:20:30That looks absolutely wizard.

0:20:35 > 0:20:38But it's also great to bring back those influences

0:20:38 > 0:20:40and recipes to my own kitchen.

0:20:40 > 0:20:43Well, this is another dish I got in Goa, in fact.

0:20:43 > 0:20:47I thought it was more appropriate to cook it back in Padstow because it's

0:20:47 > 0:20:51quite fiddly and these are the sort of dishes we do in a restaurant.

0:20:51 > 0:20:53It's called Goan lobster masala.

0:20:53 > 0:20:57First of all what you have to do is get all the meat out of a lobster.

0:20:57 > 0:21:00First of all you cut the lobster in half like this,

0:21:00 > 0:21:06out with the tail meat, which comes away in one great big chunk.

0:21:06 > 0:21:10And now we take all this soft head meat out which, for want of a better

0:21:10 > 0:21:15word, we call gunge, I suppose, but it's excellent, beautiful taste.

0:21:15 > 0:21:17And we want that in the masala as well.

0:21:17 > 0:21:20Now, just in the other section here we've got the stomach,

0:21:20 > 0:21:24which you can't eat, really. It looks a bit like a plastic bag.

0:21:24 > 0:21:28So we take that out, and then the rest of the head meat.

0:21:28 > 0:21:32Now, you can if you like take all the rest of this away,

0:21:32 > 0:21:34but I like to leave it in the dish

0:21:34 > 0:21:37because it's something to chew on for those that like that

0:21:37 > 0:21:40sort of thing after they've finished the main part off the meat.

0:21:40 > 0:21:43Now let's just take the meat out of the claw sections.

0:21:43 > 0:21:46Incidentally, these lobsters are local ones,

0:21:46 > 0:21:50but you can, for this dish, easily use those ones from Canada or

0:21:50 > 0:21:54North America, the masala is so well flavoured.

0:21:54 > 0:21:56And they're much cheaper.

0:21:56 > 0:21:59So again, I'm trying to be user-friendly in this series.

0:21:59 > 0:22:02I'm trying to get things from supermarkets and fishmongers

0:22:02 > 0:22:06that are easy to get. And see, that comes out in a lovely chunk of meat.

0:22:06 > 0:22:08You can take the little,

0:22:08 > 0:22:13thin filigree of cartilage out of the middle of the claw, but I like to

0:22:13 > 0:22:17leave that in so we get a nice shape for the claw in the finished dish.

0:22:17 > 0:22:20So we just cut all these bits of tail meat

0:22:20 > 0:22:24and claw meat off into about inch chunks, just like this.

0:22:24 > 0:22:27And the claw meat.

0:22:27 > 0:22:29Like that.

0:22:29 > 0:22:32That's fine. So let's go on and make the masala.

0:22:32 > 0:22:35First of all, the masala paste - home-made, jolly good.

0:22:35 > 0:22:40Green chilli, ginger, garlic, salt.

0:22:40 > 0:22:41These limes for the salad at the end.

0:22:41 > 0:22:44And onion. So, first of all the onion.

0:22:44 > 0:22:46SIZZLING That much.

0:22:47 > 0:22:49And some garlic.

0:22:49 > 0:22:52There we go. Some ginger.

0:22:54 > 0:22:55Some green chilli next.

0:22:59 > 0:23:01And now some masala.

0:23:01 > 0:23:04Now, this is actually Rouxie's recipe from Goa for masala,

0:23:04 > 0:23:07and it's a sort of general-purpose fish masala.

0:23:07 > 0:23:11And masala is just a curry paste but made fresh,

0:23:11 > 0:23:15so it's nice and wet and smells absolutely lovely.

0:23:15 > 0:23:18So now all I have to do is just fold the lobster in.

0:23:18 > 0:23:20By fold, I mean you don't want to break it up any more

0:23:20 > 0:23:22than it is already broken up.

0:23:22 > 0:23:26In fact, I first had this dish in Rouxie's restaurant out in Goa,

0:23:26 > 0:23:30and they use what we call crayfish over here.

0:23:30 > 0:23:32And you can use them here, but they're actually more expensive

0:23:32 > 0:23:34and I don't think they've got such a good flavour.

0:23:34 > 0:23:38I think our lobsters, or American lobsters, are the best.

0:23:38 > 0:23:41But you just turn it over in the masala.

0:23:43 > 0:23:45Just like that.

0:23:45 > 0:23:48We've just got to put it back in the shell now and serve it up.

0:23:48 > 0:23:52I've warned the shells up in the oven so everything is nice and hot.

0:23:53 > 0:23:54I think...

0:23:54 > 0:23:56you need, what, let's think,

0:23:56 > 0:24:00about a pound and a half lobster ro two-pound lobsters for two people.

0:24:00 > 0:24:02So just two of those would be absolutely fine.

0:24:02 > 0:24:05I must admit, that looks rather special.

0:24:05 > 0:24:09Normally I don't care for putting lobsters in strong sauces,

0:24:09 > 0:24:12but if they are these, you know, cheap American lobsters,

0:24:12 > 0:24:14it's fine, they still taste jolly good.

0:24:14 > 0:24:16I think that's perfectly OK. Now, look at that.

0:24:16 > 0:24:19We're just going to serve that up with a simple Indian salad

0:24:19 > 0:24:21and some naan bread.

0:24:21 > 0:24:24The great thing about this salad, when I first saw it I thought,

0:24:24 > 0:24:27"There's nothing much to that, it's just cucumber with lime

0:24:27 > 0:24:31"and salt," but it just works so well with the lobster.

0:24:31 > 0:24:33So just a good squeeze of lime,

0:24:33 > 0:24:36and it's like so many things in Goa,

0:24:36 > 0:24:39not many ingredients but they all work perfectly.

0:24:39 > 0:24:41Plenty of salt and that's it.

0:24:53 > 0:24:55That lobster definitely looked amazing, Rick.

0:24:55 > 0:24:58Now, we're loving having your films on each week.

0:24:58 > 0:25:00And that lobster is a great ingredient, but quite expensive.

0:25:00 > 0:25:02I've got another great British ingredient,

0:25:02 > 0:25:04which I know you love as well,

0:25:04 > 0:25:07which are these little sort of crayfish, or freshwater crayfish.

0:25:07 > 0:25:08- RICK:- English or American?

0:25:08 > 0:25:11These are American - they've taken over everywhere.

0:25:11 > 0:25:13If you get the English ones, which are very rare,

0:25:13 > 0:25:15they've got little white tips to the claws.

0:25:15 > 0:25:16You know, I had this thing once,

0:25:16 > 0:25:18like the GIs in the Second World War,

0:25:18 > 0:25:20they're oversexed and they're over here -

0:25:20 > 0:25:23- that's the American crayfish. - These things...- Rick, calm down!

0:25:23 > 0:25:24LAUGHTER

0:25:24 > 0:25:28Is that why you get crayfish tail sandwiches everywhere?

0:25:28 > 0:25:30Everywhere, because they are... It's almost free food.

0:25:30 > 0:25:34In every river, every estuary, there's these little things.

0:25:34 > 0:25:37And to peel them, all you do is you just basically... I'll peel one.

0:25:37 > 0:25:39All you do is you just take the tail off, like that.

0:25:39 > 0:25:41You just press the tail either side.

0:25:41 > 0:25:44- Why do they look like they've been smoked?- And they just peel off.

0:25:44 > 0:25:46That's just the colour of them.

0:25:46 > 0:25:49Normally, you get them, not like this, but you get them in brine.

0:25:49 > 0:25:51Which are OK, but I'm going to do

0:25:51 > 0:25:52a little sort of cocktail to go with this,

0:25:52 > 0:25:55using a little bit of mayonnaise, a little Marie Rose sauce.

0:25:55 > 0:25:57But these ones are actually the cooked ones.

0:25:57 > 0:26:01- But they produce this wonderful meat.- Do we know who Marie Rose was?

0:26:01 > 0:26:02- I mean, I don't.- Don't know.

0:26:02 > 0:26:04No. I know who Marie Claire was.

0:26:04 > 0:26:06LAUGHTER

0:26:06 > 0:26:09Got no idea. Anyway, on with you. So you trained at...

0:26:09 > 0:26:12- We said we were going to find that out, didn't we?- We did.

0:26:12 > 0:26:15- In rehearsals.- Somebody will look it up. Somebody will phone in. Please.

0:26:15 > 0:26:16Now, you studied at Oxford.

0:26:16 > 0:26:18You studied at Oxford - your first student film

0:26:18 > 0:26:20- was with Hugh Grant, wasn't it? - Yeah, yeah, yeah.

0:26:20 > 0:26:22Privileged, it was called.

0:26:22 > 0:26:23I don't think it's available any more.

0:26:23 > 0:26:25- Don't think it's available any more?- I hope.

0:26:25 > 0:26:28- Privileged, it was. Yeah, it was good fun to do.- Yeah?

0:26:28 > 0:26:30But you say that acting, for you,

0:26:30 > 0:26:32didn't come easy in your career. It came...

0:26:32 > 0:26:34Well, no, I didn't have the advantage of Hugh's good looks,

0:26:34 > 0:26:39did I? I sort of had... I had to climb me way up the coalface.

0:26:39 > 0:26:42No, well, people have different rhythms to their acting careers.

0:26:42 > 0:26:44Mine's sort of...

0:26:44 > 0:26:47I mean, as a character actor, you always look a bit better

0:26:47 > 0:26:49when you've grown into your face.

0:26:49 > 0:26:51When you look like the corner of a handbag.

0:26:51 > 0:26:54But when you started... The big break for you, wasn't it,

0:26:54 > 0:26:57in the Royal Shakespeare Company. Got touring with them as well.

0:26:57 > 0:27:00Well, I just... People say about big breaks. I don't...

0:27:00 > 0:27:01You just keep moving, you know?

0:27:01 > 0:27:04But in terms of acting, cutting your teeth in acting,

0:27:04 > 0:27:05the theatre must be the best...

0:27:05 > 0:27:07Yeah, yeah. I was old enough...

0:27:07 > 0:27:10- I got my Equity card in 19... - HE MUMBLES

0:27:10 > 0:27:12..when I joined the Mikron Theatre Company.

0:27:12 > 0:27:17And at that point, you have to have a job to get a card in Equity,

0:27:17 > 0:27:19so I worked in a community touring theatre,

0:27:19 > 0:27:21which kind of doesn't exist any more.

0:27:21 > 0:27:24And the generation before me, your Pete Postlethwaites and all...

0:27:24 > 0:27:26Hallelujah.

0:27:26 > 0:27:28..and all that lot, they all worked in theatre in education,

0:27:28 > 0:27:32which was a big, powerful sort of... And that's been lost, really.

0:27:32 > 0:27:35Cos then we know you from, obviously, The Fast Show.

0:27:35 > 0:27:39- How did you meet Paul, then? - Paul and Charlie were...

0:27:40 > 0:27:43..were trying to make it as sitcom writers.

0:27:43 > 0:27:47And I was cast in a sitcom pilot they did and then Paul said,

0:27:47 > 0:27:51"Well, yeah, you might as well come and do something on Harry's show."

0:27:51 > 0:27:54So I did that. And then I was...

0:27:54 > 0:27:57- I went to The Fast Show as "The Actor".- As "The Actor".

0:27:57 > 0:27:59Yeah. "You do it, Mark. We can't do that."

0:27:59 > 0:28:03But your filming career, it is incredible, when you read your CV.

0:28:03 > 0:28:08101 Dalmatians, you've got Stardust, you've got The Borrowers.

0:28:08 > 0:28:11- Sense And Sensibility. Incredible film career.- Yeah.

0:28:11 > 0:28:14And then you get picked to do Harry Potter.

0:28:14 > 0:28:16I know, I get picked to play for England.

0:28:16 > 0:28:18- JAMES LAUGHS - Yeah, that was scary.

0:28:18 > 0:28:20For the first read-through, you sit around and you...

0:28:20 > 0:28:23There's about 40 or 50 actors at the read-through and you just think,

0:28:23 > 0:28:25"Right, that's... Yes, that's Maggie Smith and..."

0:28:25 > 0:28:27HE MUMBLES NERVOUSLY

0:28:27 > 0:28:28I've just got to interrupt here, Mark,

0:28:28 > 0:28:32cos I met Michael Gambon a few years ago, in Padstow,

0:28:32 > 0:28:35and he said, "I'm really happy today -

0:28:35 > 0:28:39"they've decided not to kill me off in the next episode."

0:28:39 > 0:28:40I remember Jason Isaacs...

0:28:40 > 0:28:43Jason Isaacs saying that, at one point, he went up...

0:28:43 > 0:28:47Cos he got banished to Azkaban, the character, Lucius.

0:28:47 > 0:28:49And he went up to JK Rowling and said,

0:28:49 > 0:28:52- "Please get me out of Azkaban!" - LAUGHTER

0:28:52 > 0:28:53And she said, "Maybe."

0:28:53 > 0:28:55Isn't that what it's like to do a thing like that?

0:28:55 > 0:28:57Cos you didn't start until the second one, did you?

0:28:57 > 0:28:58No, I didn't. I'm not a lifer.

0:28:58 > 0:29:00So when you do stuff like that,

0:29:00 > 0:29:02because the book comes out first, don't you rush in the queue

0:29:02 > 0:29:04and get the book to see whether you're in the film?

0:29:04 > 0:29:07Well, no, what happens is, when you're in it, people do it for you

0:29:07 > 0:29:09and they'll ring you up and go, "Oh, guess what?

0:29:09 > 0:29:12"You get killed by a snake. You nearly get killed by a snake."

0:29:12 > 0:29:14- It's like, "OK, right." - LAUGHTER

0:29:14 > 0:29:16"Thanks for that."

0:29:16 > 0:29:18But isn't the pressure on even more with something like that

0:29:18 > 0:29:21because the book was so popular and is so popular?

0:29:21 > 0:29:23I think that...

0:29:23 > 0:29:26Well, one of the things we've all noticed after it's ended

0:29:26 > 0:29:30is that we're trying to come to terms with what happened as well.

0:29:30 > 0:29:32Even David Heyman was asked in New York.

0:29:32 > 0:29:35- In New York, when we were in New York.- Yeah, OK, got it.

0:29:35 > 0:29:38And they said to him, the journalists,

0:29:38 > 0:29:41"Did you think that this would go to eight?"

0:29:41 > 0:29:43And he said, "No, I had no idea. No idea."

0:29:43 > 0:29:46It wasn't a game plan. It just kept...

0:29:46 > 0:29:50The books and the films had a symbiotic relationship.

0:29:50 > 0:29:55And what the fans were into created that, made that all work.

0:29:55 > 0:29:57It sort of... You can't take it apart, really.

0:29:57 > 0:30:01You almost grew up with it and become more, dare I say, mature with it?

0:30:01 > 0:30:05- Because it got darker and darker as you get older.- I mean it's...

0:30:05 > 0:30:07It's half some of the cast's lives.

0:30:09 > 0:30:10You know?

0:30:10 > 0:30:14How did the fans feel that the last book being split into two films?

0:30:14 > 0:30:15Well, I...

0:30:15 > 0:30:19Well, as a kind of fan myself I thought, "Oh, is that cynical?"

0:30:19 > 0:30:21And then I thought, "No, actually you can't...

0:30:21 > 0:30:24"You couldn't... You couldn't do it."

0:30:24 > 0:30:29And also I think that the split, the last scene of Part One is brilliant.

0:30:29 > 0:30:31It's practically my favourite scene in the whole...

0:30:31 > 0:30:34Ask James, "Harry Potter or Bruce Lee?"

0:30:34 > 0:30:35Harry Potter or Bruce Lee?

0:30:35 > 0:30:39You're saying... I got given the DVD last night, you see.

0:30:39 > 0:30:41Your DVD of Harry Potter, and I...

0:30:41 > 0:30:45To be fair, I watched a bit of the first one and I watched the last one.

0:30:45 > 0:30:48But then... Enter The Dragon came on last night.

0:30:48 > 0:30:50And if it's a guy with a wooden stick or a guy doing this,

0:30:50 > 0:30:53- it's definitely...- Hwaaaaaaa!

0:30:53 > 0:30:55Sorry, I had to pause it. And I did watch it later on.

0:30:55 > 0:30:57Yeah, but have you got...

0:30:57 > 0:31:00I mean, a lot of it's to do with children, you know, obviously.

0:31:00 > 0:31:04That bit. It's not compulsory for people over 18 to watch, really.

0:31:04 > 0:31:07- But then later on... - You know Alex Jennings, the actor?

0:31:07 > 0:31:10He started this as a joke, but it kind of gained.

0:31:10 > 0:31:13He started this thing, a support group for actors,

0:31:13 > 0:31:16who have children, who are not in Harry Potter.

0:31:16 > 0:31:18- Oh, no! - "Why aren't you in it, Daddy?"

0:31:19 > 0:31:22Right, I've got to talk about this dish, because we've missed it all.

0:31:22 > 0:31:25- Have we?- So I've got mayonnaise. - I've been paying attention, though.

0:31:25 > 0:31:28I got my mayonnaise, my crayfish. Basically in this sauce here,

0:31:28 > 0:31:31we've made the mayonnaise - egg yolks, a bit of mustard,

0:31:31 > 0:31:34some olive oil, some brandy, bit of vinegar, a tiny bit of Tabasco,

0:31:34 > 0:31:37some tomato ketchup, lemon juice. That's the sauce done.

0:31:37 > 0:31:39- Salt and pepper. - James, can I ask you a question?

0:31:39 > 0:31:42- Will you please show us how to make melba toast?- This is it.

0:31:42 > 0:31:43He did, actually. He just did it.

0:31:43 > 0:31:46- It's toast. Toast, look. - But he held it... Look.

0:31:46 > 0:31:49- Toast, cut the crusts off the toast. - But how do you make the toast flat?

0:31:49 > 0:31:51- Watch.- This is brilliant. - Slice this...

0:31:51 > 0:31:54Actually to toast it, you know, mine will bend up like that,

0:31:54 > 0:31:58- and I'm having to cut on a... - Like that. You rub off the excess.

0:31:59 > 0:32:02You cut it, place that on there, upside-down,

0:32:02 > 0:32:05so you got toasted that side, that way. And then under the grill.

0:32:05 > 0:32:07I've got a theory.

0:32:07 > 0:32:09Mark's got a theory! Back the truck up!

0:32:10 > 0:32:13- It can't be too big a slice, can it? - No.- No, there we go.

0:32:13 > 0:32:15Can't be too big a slice.

0:32:15 > 0:32:16- That's your theory? - That's the theory!

0:32:16 > 0:32:18That's the whole theory?

0:32:18 > 0:32:20I love all this putting that on the side.

0:32:20 > 0:32:22That's the start of the mayonnaise anyway.

0:32:22 > 0:32:24We were saying this morning that Melba toast's

0:32:24 > 0:32:26so much better than blinis, you know?

0:32:26 > 0:32:28I think it's better for most dips.

0:32:28 > 0:32:30But some people like little potatoes...

0:32:30 > 0:32:32Anyway, back to Harry Potter.

0:32:32 > 0:32:35- Oh, right. I thought we are on a food programme.- Well, I am.

0:32:35 > 0:32:38- But my producer's giving me a load of stick in my ear.- Oh, is he?

0:32:38 > 0:32:40Yes, exactly. Harry Potter.

0:32:40 > 0:32:44- The eighth one is available now, including the box set.- Yeah. Yeah.

0:32:44 > 0:32:46I mean... Yes. I'm going to buy the box set

0:32:46 > 0:32:49cos I just want to sit down and watch them all, you know, in a row.

0:32:49 > 0:32:52- You must get one for free, Mark, mustn't you?- I hope so.

0:32:52 > 0:32:55But there'll be others, other people want them.

0:32:55 > 0:32:57- Do you like seeing yourself on the screen?- Well...

0:32:57 > 0:32:58How long you think it will take

0:32:58 > 0:33:00to watch the entire duration of Harry Potter?

0:33:00 > 0:33:02How money Bruce Lee films will it take?

0:33:02 > 0:33:04Eight hour-and-a-halves.

0:33:04 > 0:33:0719 hours, 38 minutes to watch every single bit of Harry Potter.

0:33:07 > 0:33:08Oh, you knew the answer.

0:33:08 > 0:33:11Don't ask questions you know the answer to, that's not smart.

0:33:11 > 0:33:13Oh, just be quiet, Mr Evans. There you go.

0:33:13 > 0:33:15Don't forget, you're on next after this.

0:33:15 > 0:33:18- I had forgotten, actually. - LAUGHTER

0:33:18 > 0:33:20I got so relaxed!

0:33:20 > 0:33:23Right, all I've done is just take the lettuce. You can use iceberg.

0:33:23 > 0:33:25I've got to get eggs into the omelette pan

0:33:25 > 0:33:28- in the Omelette Challenge. - I'd forgotten about that.

0:33:28 > 0:33:31You can use iceberg, I used little gem lettuce for this one.

0:33:31 > 0:33:33It's so good to see the prawn cocktail back.

0:33:33 > 0:33:36- Isn't it?- It should be back. - Do we get any wine with this, Jim?

0:33:36 > 0:33:39- No, you don't.- What's really nice is seeing it in a cocktail glass.

0:33:39 > 0:33:43- Yeah, yeah, yeah.- Rather than on a plate.- A bit of that.

0:33:43 > 0:33:45- Deconstructed prawn cocktail. - Exactly.

0:33:45 > 0:33:49- What you need is a wedge of lemon. - Yes, please.- Easy.- There you go.

0:33:49 > 0:33:51And some of this Melba toast, you see?

0:33:51 > 0:33:53How easy is that to do Melba toast?

0:33:53 > 0:33:55You could easily do that this Christmas.

0:33:55 > 0:33:56Why is it called Melba toast?

0:33:56 > 0:33:58- I've got no idea.- Dame Nellie Melba.

0:33:58 > 0:34:00Is Guy googling as we speak in my ear?

0:34:00 > 0:34:02I think he used to live with Marie Rose.

0:34:02 > 0:34:05- It's Dame Nellie Melba. - Or Dame Nellie Melba.

0:34:05 > 0:34:07- That sort of a relationship.- Really?

0:34:07 > 0:34:09LAUGHTER

0:34:09 > 0:34:10Very nice, tell your mother.

0:34:15 > 0:34:17So glad you enjoyed it, Mark.

0:34:17 > 0:34:19Now, if you'd like to try any of the studio recipes

0:34:19 > 0:34:20you've seen on today's show,

0:34:20 > 0:34:25all of those are just a click away at bbc.co.uk/recipes.

0:34:25 > 0:34:27Today, we're looking back at some of the most delicious dishes

0:34:27 > 0:34:30from the Saturday Kitchen store cupboard.

0:34:30 > 0:34:32Now, he's one of Britain's most accomplished chefs

0:34:32 > 0:34:36and, after five years of trying to get him on the show,

0:34:36 > 0:34:38it proved be well worth the wait.

0:34:38 > 0:34:41Here is the fantastically talented Mr Phil Howard.

0:34:41 > 0:34:44It's taken five years to get you on the show.

0:34:44 > 0:34:45- Well...- You're finally here.

0:34:45 > 0:34:48So Food Heav... What would it be? What are you going to cook?

0:34:48 > 0:34:49OK, we're going to cook a piece of turbot

0:34:49 > 0:34:53with a smoked celeriac milk puree, and a truffled hazelnut pesto.

0:34:53 > 0:34:56Sounds good to me. Right, OK, so we need get on and do this celeriac.

0:34:56 > 0:35:00So what we'll do here... The big challenge is to get the celeriac...

0:35:00 > 0:35:02- is to get that happening. - Get that ready.

0:35:02 > 0:35:04And it's all about trying to get...

0:35:04 > 0:35:06That there needs to be cut into wedges and baked.

0:35:06 > 0:35:08I'll do that, yeah.

0:35:08 > 0:35:12It's all about trying to get some flavour into the milk,

0:35:12 > 0:35:13which we've then got to set

0:35:13 > 0:35:16with a slightly sort of new-wave gelling agent called agar-agar,

0:35:16 > 0:35:18which has been around for years

0:35:18 > 0:35:22and has been creeping its way into the food world over the last...

0:35:22 > 0:35:24into the restaurant world in the last couple of years.

0:35:24 > 0:35:27It's a pretty heinous thing, but it has got some spectacular uses.

0:35:27 > 0:35:29Now, when I think of The Square...

0:35:29 > 0:35:32Cos I started my training when you kind of first opened,

0:35:32 > 0:35:34cos it's been running, what, 20 years now?

0:35:34 > 0:35:37- It is 20 years next week.- 20 years.

0:35:37 > 0:35:42When I was in London, really, it was very classical, it still is.

0:35:42 > 0:35:44You stick by the classic roots of cooking.

0:35:44 > 0:35:47It's absolutely, without exception, classical combinations of flavour.

0:35:47 > 0:35:49That's where we stay classical,

0:35:49 > 0:35:51cos I'm just an absolute believer that nobody's yet

0:35:51 > 0:35:54demonstrated to me that a weird, wonderful, modern, wacky

0:35:54 > 0:35:56combination of flavours is better than a classical one.

0:35:56 > 0:35:58Mushrooms with thyme and garlic, chocolate with orange,

0:35:58 > 0:36:02pears with red wine. Those are the things that make me happy,

0:36:02 > 0:36:05and make my stomach happy, and I'm a firm believer that it makes...

0:36:05 > 0:36:08That's what we all love. So the flavours are classical.

0:36:08 > 0:36:10But the challenge must be, in Central London,

0:36:10 > 0:36:13because you've got all these sort of new guys opening up as well,

0:36:13 > 0:36:16the challenge must be to keep doing something different, surely?

0:36:16 > 0:36:20Well, you know, people, humans, we're all...

0:36:20 > 0:36:2499.9% of us are greedy. You know, we love food.

0:36:24 > 0:36:27And stomachs and tongues don't lie,

0:36:27 > 0:36:30and delicious food is instantly recognisable.

0:36:30 > 0:36:33- And that's what... I like to think that that's what we rely on.- Yeah.

0:36:33 > 0:36:36And so we just, you know, that's all we do.

0:36:36 > 0:36:38We stick with classical flavours which are delicious

0:36:38 > 0:36:43and people respond to them, and that's what keeps them coming back.

0:36:43 > 0:36:46Yeah, of course, it's a competitive, modern world, London,

0:36:46 > 0:36:50and you can't sit around cooking, you know...

0:36:50 > 0:36:52delicious though it is, beef bourguignon for 20 years,

0:36:52 > 0:36:56you've got to make sure you're doing more than just...

0:36:56 > 0:36:59- More than just the basics. - Right, so I've got celeriac here.

0:36:59 > 0:37:01- You want a bit of truffle oil in here?- A bit of truffle oil.- Yeah.

0:37:01 > 0:37:02Kind of great example.

0:37:02 > 0:37:05This is taking something, you're acknowledging...

0:37:05 > 0:37:07you're acknowledging what's delicious about it

0:37:07 > 0:37:11but you're kind of giving it a slight modern interpretation.

0:37:11 > 0:37:15So we've just got to sweat the onion and the celeriac really quickly.

0:37:15 > 0:37:17So this goes in the oven for how long?

0:37:17 > 0:37:19That goes in the oven for about 25 minutes.

0:37:19 > 0:37:23Celeriac's got to be tender. It's got to be tender.

0:37:27 > 0:37:29- So the milk's gone in there. - Milk's gone in there.

0:37:29 > 0:37:32- That's just onion, celeriac and milk. - Yeah, and a little bit of salt

0:37:32 > 0:37:36but if you put too much salt in at the beginning, the milk will split.

0:37:36 > 0:37:39So the next thing there is to get the piece of turbot roasting.

0:37:39 > 0:37:41- Yeah.- A little bit of salt always right at the last minute.

0:37:41 > 0:37:44This is where the classic thing then comes to mind.

0:37:44 > 0:37:47When I think of your cooking, it's turbot, cos you love this fish.

0:37:47 > 0:37:50Yeah, I love lots of fish. I love a humble piece of cod too

0:37:50 > 0:37:53but there is nothing quite like a piece of turbot. It is...

0:37:53 > 0:37:55For me, it is the king of all fish.

0:37:55 > 0:37:59It's white-fleshed, it's squeaky-clean, it's mighty,

0:37:59 > 0:38:02- it's got a great texture.- Would you agree with that?- Absolutely.

0:38:02 > 0:38:03Yeah, it's fantastic.

0:38:03 > 0:38:07And the big turbot are just unbelievably good, aren't they?

0:38:07 > 0:38:10It's one of the chef's favourite...

0:38:10 > 0:38:12He'd probably put it in a Sunblest blanket, you know.

0:38:12 > 0:38:15LAUGHTER

0:38:15 > 0:38:17I'd have to make a net, wouldn't I?

0:38:17 > 0:38:19Yeah. But just having it on the bone,

0:38:19 > 0:38:21literally turbot on the bone is just so delicious, isn't it?

0:38:21 > 0:38:24It just is one of nature's greats.

0:38:24 > 0:38:26For top ten ingredients, this would absolutely,

0:38:26 > 0:38:28definitely be one of them.

0:38:28 > 0:38:31Now, as well as The Square in central London,

0:38:31 > 0:38:34you're working with another two restaurants.

0:38:34 > 0:38:38Yeah, I'm a partner in a restaurant called The Ledbury, which is

0:38:38 > 0:38:42- a great restaurant that is...- Just happens to have two Michelin stars.

0:38:42 > 0:38:45Just happens to have two Michelin stars as well. I think probably

0:38:45 > 0:38:48it's going to end up with three quite soon. Nothing to do with me,

0:38:48 > 0:38:51I have to say. I'll take a bit of credit in training the young man but

0:38:51 > 0:38:54Brett Graham, the chef there, is a phenomenally talented cook.

0:38:54 > 0:38:57He's actually, for me, the one chef in the country who really

0:38:57 > 0:39:03successfully dovetails classic cooking with modern flair.

0:39:03 > 0:39:04He is absolutely great.

0:39:04 > 0:39:06So he's doing great things,

0:39:06 > 0:39:10and then another restaurant called Kitchen W8, which is in...

0:39:10 > 0:39:12just off High Street, Kensington, which is

0:39:12 > 0:39:15a slightly more modest affair. Just a great neighbourhood restaurant.

0:39:15 > 0:39:18- Modest affair, just with a Michelin star as well.- Yeah.

0:39:18 > 0:39:21- Where are we going? We're going in here?- Left-hand side oven. Yeah.

0:39:21 > 0:39:24How long is that going in for? Couple of minutes?

0:39:24 > 0:39:26- About four minutes, I should think. - OK.

0:39:26 > 0:39:28Because the celeriac is grated,

0:39:28 > 0:39:31it just loses its flavour into the milk incredibly quickly

0:39:31 > 0:39:34so all we've got to do there now, with a bit of luck, is...

0:39:34 > 0:39:36I'm going to cook my cabbage.

0:39:36 > 0:39:38This is a good tip for you at Christmas time

0:39:38 > 0:39:40when you're doing Brussels sprouts or cabbage, don't boil it.

0:39:40 > 0:39:43Basically just cook it with a little bit of stock and some butter.

0:39:43 > 0:39:45That's it, really.

0:39:45 > 0:39:49So, in a hot pan, you've got some stock here.

0:39:49 > 0:39:51Throw that in.

0:39:51 > 0:39:53A few knobs of butter straight in,

0:39:53 > 0:39:54and you throw the cabbage in.

0:39:54 > 0:39:56Do Brussels sprouts exactly the same way.

0:39:56 > 0:39:58Just put that in there quickly.

0:39:58 > 0:40:00So, you get rid of that and this is just the infused milk.

0:40:00 > 0:40:03What we have there is infused milk.

0:40:03 > 0:40:06And what we've got to do quickly is cook that out with something

0:40:06 > 0:40:09called agar agar, which is a seaweed-based, completely

0:40:09 > 0:40:12natural gelling agent, which we've got to sprinkle in there.

0:40:14 > 0:40:17- Need a surprisingly small amount. - So this is instead of using gelatine.

0:40:17 > 0:40:20Yeah. But it has completely different properties.

0:40:20 > 0:40:22Ultimately you are turning a liquid into a solid

0:40:22 > 0:40:25but it has very different mouth feel.

0:40:25 > 0:40:27It's got a nasty texture to eat as a lump.

0:40:27 > 0:40:30It certainly does when you're making desserts.

0:40:30 > 0:40:31You wouldn't swap agar agar for gelatine.

0:40:31 > 0:40:33No, good old-fashioned gelatine

0:40:33 > 0:40:35gives you that lovely soft, supple...

0:40:35 > 0:40:38Which is what is important about it. This is...

0:40:38 > 0:40:41What's weird about agar is you can set a jelly and serve it warm.

0:40:41 > 0:40:44You can serve it up to 80 degrees.

0:40:44 > 0:40:48So that's all you've got to do there, is bring it up to the boil

0:40:48 > 0:40:49and that's worked its magic.

0:40:49 > 0:40:51The next thing is to smoke it

0:40:51 > 0:40:54and this is a slightly clever little trick.

0:40:54 > 0:40:58What do we need? We need a little bit of clingfilm on here.

0:40:59 > 0:41:02I'll move it over there so you can see it.

0:41:02 > 0:41:05Then we're just going to cover it with clingfilm.

0:41:05 > 0:41:08- This is a gadget for you, Sarah.- Fancy.

0:41:08 > 0:41:11And that's sealed up, and then make a little gap in there

0:41:11 > 0:41:12and we pick this thing up.

0:41:18 > 0:41:21And then we just fill the pan with smoke.

0:41:21 > 0:41:23Lofty, our cameraman, is happy.

0:41:23 > 0:41:24He hasn't seen anything like that

0:41:24 > 0:41:29since Top Of The Pops and Dusty Springfield. Look at that.

0:41:29 > 0:41:32Lofty's getting one of them. It brings back memories, doesn't it?

0:41:32 > 0:41:35So that's that. That just needs to sit for about 15, 20 minutes.

0:41:35 > 0:41:38Just turn that off so it doesn't go bang.

0:41:38 > 0:41:44And the smoke will penetrate the milk and flavour it.

0:41:44 > 0:41:45This has cooled right down.

0:41:45 > 0:41:48This has cooled right down but literally that won't take too long.

0:41:48 > 0:41:51This is just got to get put into... Only problem we might have here,

0:41:51 > 0:41:54we're struggling with total volume for the blender. I'm sure if we...

0:41:54 > 0:41:57- I'll move this out the way. - If we get that cranked...

0:41:57 > 0:42:01- You see it gets pretty solid. - Yeah, that does go absolutely solid.

0:42:01 > 0:42:02Like cold mashed potato.

0:42:06 > 0:42:07This is where it gets frustrating,

0:42:07 > 0:42:10where modern techie things don't work how you want them to.

0:42:10 > 0:42:14This, the problem we've got is we haven't got very much of it.

0:42:16 > 0:42:21Do you want a bit of cream in there or something?

0:42:21 > 0:42:24- We're going to get there.- Trying to get plastic in there as well.

0:42:24 > 0:42:27Yeah, we're going to end up with my feet sticking out of the jug.

0:42:27 > 0:42:30- Why don't you grab the piece of turbot out of the...?- Yeah.

0:42:41 > 0:42:45- That's...- Don't worry, we've got many left, it's fine.

0:42:45 > 0:42:48OK, we're looking good. It's not going to be quite as...

0:42:52 > 0:42:54So you want me to just top it with this topping?

0:42:54 > 0:42:58You're just going to top it with the hazelnut and let that sit.

0:42:58 > 0:43:02- That's the hazelnut. - That's where the recipe can end

0:43:02 > 0:43:07but I've also brought along the truffle just because...

0:43:07 > 0:43:11- just because I can. Just because it's that time of year.- Yeah.

0:43:11 > 0:43:15But the recipe is 99% magic just as it is.

0:43:15 > 0:43:18- So then...- Are we doing that?

0:43:18 > 0:43:20So this...

0:43:20 > 0:43:24is not quite as smooth as it should be.

0:43:24 > 0:43:27In fact it's still warm enough here if you...

0:43:27 > 0:43:30We'll warm it a little bit further.

0:43:30 > 0:43:32Quickly warm it up.

0:43:34 > 0:43:36There you go.

0:43:36 > 0:43:37It should be absolutely super smooth.

0:43:37 > 0:43:39I'll give you the plate.

0:43:39 > 0:43:42- There we go.- That first.

0:43:44 > 0:43:49Cabbage is a great thing. It's a humble thing but it's a great thing.

0:43:49 > 0:43:52Now as well as this, as well as the restaurants as well,

0:43:52 > 0:43:56- you're writing your first book. - The first book.

0:43:56 > 0:44:01It very nearly made it to the finish line but in the end I...

0:44:01 > 0:44:04In order to get everything in there I wanted in there...

0:44:06 > 0:44:11There it is - lovely, rich, not as smooth as it should be but...

0:44:13 > 0:44:15- That's delicious.- There you go.

0:44:18 > 0:44:20Pan handle's hot.

0:44:21 > 0:44:28And there is a magnificent bit of turbot.

0:44:28 > 0:44:30It does look great, I have to say.

0:44:30 > 0:44:32Just like that is great.

0:44:32 > 0:44:37But if you really want to just be indulgent about it...

0:44:37 > 0:44:41- Black truffle over the top. - ..and cover up the grainy puree...

0:44:43 > 0:44:45- There's turbot in a posh blanket. - It certainly is.

0:44:45 > 0:44:47Tell us what that is again.

0:44:47 > 0:44:49Turbot with a hazelnut and truffle pesto

0:44:49 > 0:44:52and smoked celeriac milk puree.

0:44:52 > 0:44:56It's been five years but the man is a genius. Thank you very much.

0:45:00 > 0:45:02There you go and we're looking forward to the book.

0:45:02 > 0:45:05Definitely going to have one of those little smokers, they're great.

0:45:05 > 0:45:07- There you go.- Thank you very much. Looks amazing.

0:45:07 > 0:45:09Dive into that. Have a seat.

0:45:11 > 0:45:12What can you say?

0:45:12 > 0:45:16A truffle blanket would be better, actually, wouldn't it?

0:45:17 > 0:45:22- Oh, I like that.- Ever had black truffles before?- No.- No?- No.

0:45:22 > 0:45:24- Your first time?- Yeah. - Dive into that.

0:45:24 > 0:45:27I'm going to have a little bit of everything, if I can.

0:45:27 > 0:45:30In season at the moment and we're getting British truffles as well.

0:45:30 > 0:45:34They're just coming into season and they are what they are, you know...

0:45:34 > 0:45:36That's very good. Not a sandwich in sight. Well done, fella.

0:45:36 > 0:45:38Well done, fella! There you go.

0:45:42 > 0:45:43Classic cooking at its best.

0:45:43 > 0:45:47It tasted great, especially with that truffle blanket.

0:45:47 > 0:45:50Now it's time for another French adventure with a certain

0:45:50 > 0:45:51Mr Keith Floyd.

0:45:56 > 0:45:57So, my little liver dumplings,

0:45:57 > 0:46:00it's time to set off on another BBC mini break,

0:46:00 > 0:46:02this time aboard the Nouvelle Premiere,

0:46:02 > 0:46:04France's gastronomic express.

0:46:04 > 0:46:06Pity I forgot my train spotters' guide.

0:46:06 > 0:46:10Anyway, it takes the dipso... I mean the diplomats and politicians

0:46:10 > 0:46:13between Paris and Strasbourg in supreme luxury,

0:46:13 > 0:46:16and it offers them a standard of cooking, wine and service

0:46:16 > 0:46:20which is equal to any starred restaurant in France.

0:46:20 > 0:46:23Of course, I know it's not a patch on the British Rail cheese toasty

0:46:23 > 0:46:25but at least they're really trying.

0:46:25 > 0:46:27HE SPEAKS FRENCH

0:46:35 > 0:46:37This is the life, lads.

0:46:39 > 0:46:40The train journeys east

0:46:40 > 0:46:43through splendid countryside to the vineyards of champagne

0:46:43 > 0:46:45and through the battlefields of two world wars.

0:46:45 > 0:46:47But don't let's be glum.

0:46:47 > 0:46:49More interesting is the way of preparing food.

0:46:49 > 0:46:53Take this fish choucroute, created by Joel Robuchon.

0:46:53 > 0:46:55What they do is prepare these meals freshly every morning at

0:46:55 > 0:46:58a central kitchen at the station in Paris, vacuum-pack and chill them,

0:46:58 > 0:47:02and then the chefs simply have to steam them and serve them.

0:47:02 > 0:47:05And believe me, the quality is superb, and beautifully fresh.

0:47:05 > 0:47:08Of course, they charge like wounded buffaloes, which might have

0:47:08 > 0:47:11something to do with why the service packed up earlier this year.

0:47:11 > 0:47:12A great shame.

0:47:14 > 0:47:17Journey's end and the foothills of the Vosges Mountains

0:47:17 > 0:47:18are thickly clad with vines.

0:47:18 > 0:47:22Here in Alsace the Riesling and Muscat grapes reign supreme.

0:47:33 > 0:47:35This is the town of Colmar,

0:47:35 > 0:47:38and if you detect a Teutonic influence in the architecture,

0:47:38 > 0:47:41well, that's because we are just a few miles from the German border.

0:47:41 > 0:47:44- HE MIMICS GERMAN ACCENT: - Very interesting.

0:47:44 > 0:47:47But what I really like is this wonderful wrought iron work

0:47:47 > 0:47:49celebrating the charcuterie.

0:47:49 > 0:47:52You know, the pates sausages, terrines and foie gras

0:47:52 > 0:47:54for which Alsace is justifiably famous.

0:47:56 > 0:47:58Now then, what has this building

0:47:58 > 0:48:00and the Statue of Liberty got in common?

0:48:04 > 0:48:06The answer is this man, who designed both -

0:48:06 > 0:48:08the Maison des Tetes, the house of heads,

0:48:08 > 0:48:11which I shall be cooking in shortly, and the aforementioned statue.

0:48:11 > 0:48:14It's refreshing to see him clutching a glass and a bottle

0:48:14 > 0:48:16rather than a hammer and chisel.

0:48:16 > 0:48:18A man right after my own heart.

0:48:19 > 0:48:22This is my new chum, Marc. Say hello, Marc.

0:48:24 > 0:48:26Right, I'm going to make some liver dumplings.

0:48:26 > 0:48:28Quenelles de foie, they're called here.

0:48:28 > 0:48:31Clive, if you have a spin round the ingredients, I must explain this

0:48:31 > 0:48:34quite carefully, cos it's simple and liable to go catastrophically wrong.

0:48:34 > 0:48:38This is minced, raw pig's liver, into which I've added some

0:48:38 > 0:48:41fried onion and bacon, chopped up and minced all together.

0:48:41 > 0:48:44Look, it's a nasty, gungy puree there,

0:48:44 > 0:48:47and I've put salt and pepper into it.

0:48:47 > 0:48:50Moving over a bit, we've got semolina flour there.

0:48:50 > 0:48:53Here, a bit more to your left or right, whatever it's called,

0:48:53 > 0:48:55a couple of beaten eggs.

0:48:55 > 0:48:58Over here, some finely fried chopped shallots.

0:48:58 > 0:49:00Some nutmeg for grating in.

0:49:00 > 0:49:04And some finely chopped parsley, and breadcrumbs soaked in milk.

0:49:04 > 0:49:06Now, up to me again please, dear Clive,

0:49:06 > 0:49:09because this is where I have to explain myself out of trouble.

0:49:09 > 0:49:14All you do is mould those into little tiny shapes

0:49:14 > 0:49:17and steam them or boil them in barely simmering water.

0:49:17 > 0:49:19And they become delicious. But what will probably happen

0:49:19 > 0:49:22when I mix it all together and put them in, they'll explode

0:49:22 > 0:49:25and sort of make the whole thing look rather like one of those

0:49:25 > 0:49:28water processing works you see by the sides of motorways.

0:49:28 > 0:49:31Anyway, let's have a go. So, what I... Aw, that's hot.

0:49:31 > 0:49:34What I have to do is put my breadcrumbs in.

0:49:34 > 0:49:36Like so.

0:49:36 > 0:49:39My eggs in, and I have no confidence in this dish at all,

0:49:39 > 0:49:40I can tell you that.

0:49:40 > 0:49:43I just don't believe it's going to work.

0:49:43 > 0:49:47A little semolina goes in, which I mix in. Semolina flour, this is.

0:49:50 > 0:49:54I hope that... Here, a little bit of the onion.

0:49:54 > 0:49:55And the parsley.

0:49:55 > 0:49:58Now...

0:49:58 > 0:50:02We grate a bit of nutmeg in.

0:50:02 > 0:50:07Like that. That water's probably boiling too fast behind me.

0:50:07 > 0:50:11Now this is where it all, I'm sure, is going to turn to rat.

0:50:11 > 0:50:14Because I would have thought that this needs to be a much drier,

0:50:14 > 0:50:16firmer mixture.

0:50:16 > 0:50:18But when I was discussing this with Marc, the chef here

0:50:18 > 0:50:22in the Maison d'etre, he assured me that none of that was a problem.

0:50:22 > 0:50:24So I'll just have a quick swig, if you don't mind,

0:50:24 > 0:50:27because I'm on the wagon basically speaking, but...

0:50:27 > 0:50:30This is a fairly nerve-racking occasion.

0:50:30 > 0:50:32And now we're going to see what kind of a fool I can possibly

0:50:32 > 0:50:38make of myself by putting this liquid mixture into here.

0:50:38 > 0:50:42And it's bound just to separate into a whole... Oh, no. It's not!

0:50:42 > 0:50:45Look! It is... Hey, it's working! This is incredible!

0:50:45 > 0:50:48Now, how do I get the damn thing off the spoon?

0:50:48 > 0:50:50That's what I'm not so sure about.

0:50:50 > 0:50:53Marc?

0:50:53 > 0:50:55Ou est le chef?

0:50:56 > 0:50:58Chef?

0:50:58 > 0:51:01I'm hoping the chef's going to come and help me

0:51:01 > 0:51:03cos I'm in real trouble here.

0:51:03 > 0:51:06HE SPEAKS FRENCH

0:51:15 > 0:51:18THEY SPEAK FRENCH

0:51:26 > 0:51:29This is just bad luck that I've screwed this up,

0:51:29 > 0:51:31but happily help is on at hand.

0:51:31 > 0:51:34Now, watch very carefully now.

0:51:34 > 0:51:39- Ah, you just tip them on to the... - You must all the time to...

0:51:39 > 0:51:41- Wash the spoon.- Yes.

0:51:41 > 0:51:43And then you do it like this.

0:51:43 > 0:51:45- I see.- Correct?- Yes.

0:51:45 > 0:51:48So it's really rather like poaching eggs, in fact. Terribly simple!

0:51:48 > 0:51:50It's really simple.

0:51:50 > 0:51:53All you need is 20 years of experience in a real French

0:51:53 > 0:51:55kitchen and you just whack it out like that.

0:51:55 > 0:51:57Pretty good, hey?

0:51:57 > 0:51:59Now the most important thing is to make the little sauce to go

0:51:59 > 0:52:03with my dumplings, my liver little liver-liver dumplings! My dears.

0:52:03 > 0:52:05Which we've made between us. I taught him how to do it earlier on.

0:52:05 > 0:52:09Come down close to the pot, please. Some finely sliced shallots.

0:52:09 > 0:52:10Chopped shallots.

0:52:10 > 0:52:14Which we now deglacer with a little bit of white wine from Alsace.

0:52:14 > 0:52:16Put on to maximum heat and let that...

0:52:16 > 0:52:20THEY SPEAK FRENCH

0:52:20 > 0:52:23Now we leave that to reduce, which will take a second or two.

0:52:23 > 0:52:27- In the meantime, I will begin... Il doit etre cuit, maintenant?- Oui.

0:52:27 > 0:52:30I shall begin to prepare these beautiful little liver

0:52:30 > 0:52:32dumplings on to the plate.

0:52:32 > 0:52:35Tip them up that way, they look neater.

0:52:35 > 0:52:38And I'm going to make these look quite superb.

0:52:38 > 0:52:40That's reducing away nicely.

0:52:40 > 0:52:43These have been in this simmering water, by the way,

0:52:43 > 0:52:46for 12 minutes, which is very good.

0:52:46 > 0:52:4712-15 minutes.

0:52:49 > 0:52:51So we do that.

0:52:51 > 0:52:54Now, it's no good me saying that that's ready cos it isn't.

0:52:54 > 0:52:57It's not ready till there's almost no liquid left.

0:52:57 > 0:53:00THEY SPEAK FRENCH

0:53:06 > 0:53:07Tres bien.

0:53:07 > 0:53:09It's jolly good to have somebody

0:53:09 > 0:53:12who really knows what he's talking about on hand.

0:53:12 > 0:53:15Voila. This is a... what we call a demi-glace.

0:53:15 > 0:53:21It's a stock pot which has been reduced slowly,

0:53:21 > 0:53:24flavoured and thickened with cream.

0:53:24 > 0:53:25If you want to make a demi-glace,

0:53:25 > 0:53:28look it up in one of the cookery books.

0:53:28 > 0:53:31Right, this is sufficiently reduced.

0:53:31 > 0:53:32Come in, Clive, have a good look.

0:53:32 > 0:53:35See how rich and thick it's got now.

0:53:35 > 0:53:37But with all these sauces, there's always a good thing...

0:53:37 > 0:53:39This is not nouvelle cuisine, I can assure you.

0:53:39 > 0:53:40This is Alsatian cuisine.

0:53:40 > 0:53:43Enrich that with a little knob of salted butter.

0:53:43 > 0:53:45That will make the shauce... The sauce, sorry.

0:53:45 > 0:53:48Very shiny and a lot more gentle.

0:53:48 > 0:53:51- Gentle.- Right, merci.

0:53:52 > 0:53:54- Be mindful of what you have to... Slowly, yeah?- Slowly.

0:53:54 > 0:53:57Now, just very gently, to beat in the butter.

0:53:57 > 0:54:00- OK? Comme ca?- C'est bon.

0:54:00 > 0:54:02- Oui, maintenant. Absolutely. - All right.

0:54:02 > 0:54:08THEY SPEAK FRENCH

0:54:08 > 0:54:11We've got to add just a little tiny-weeny...

0:54:11 > 0:54:15Like that, just to make the flavour come right through, OK?

0:54:15 > 0:54:17Just to finish off the flavour.

0:54:17 > 0:54:19Yes, and it does make a big difference.

0:54:19 > 0:54:21- Yeah, and a spoon.- Spoon.

0:54:21 > 0:54:23THEY SPEAK FRENCH

0:54:30 > 0:54:32MAN SPEAKS FRENCH

0:54:34 > 0:54:38Here we have a little bit of carefully prepared tomato.

0:54:38 > 0:54:41Very finely chopped chives.

0:54:42 > 0:54:45That's a good dish with potatoes.

0:54:45 > 0:54:48- Fried or boiled potatoes? - Boiled.- Boiled.

0:54:48 > 0:54:50And I think that's a bit too much salad.

0:54:50 > 0:54:51- That's too much.- A little bit.

0:54:54 > 0:54:55There we are.

0:54:59 > 0:55:01OK, now I'm going to give myself

0:55:01 > 0:55:03a little round of applause for this, if you don't mind. Sorry.

0:55:03 > 0:55:06As you can see, I made it all on my own with no outside help

0:55:06 > 0:55:07or interference in any shape or form.

0:55:07 > 0:55:09It's absolutely brilliant and to prove it,

0:55:09 > 0:55:11I'm prepared to eat it in front of you.

0:55:11 > 0:55:13- Except for, that's a little hot. - SPOON CLANGS

0:55:13 > 0:55:15I'll use that one.

0:55:17 > 0:55:18They are light and delicious.

0:55:18 > 0:55:21Yeah, actually, not unrelated

0:55:21 > 0:55:23to the great British faggot,

0:55:23 > 0:55:26but they're a much finer, more delicate version of them.

0:55:26 > 0:55:30THEY SPEAK FRENCH

0:55:33 > 0:55:36HE SPEAKS FRENCH

0:55:36 > 0:55:39I'm nearly an Alsatian. There's an answer to that.

0:55:39 > 0:55:41DOG BARKS

0:55:44 > 0:55:47Here we go again with my musical chum Amadeus,

0:55:47 > 0:55:50and here's one of the production assistants looking very anxious.

0:55:50 > 0:55:54Colmar, despite being invaded three times since the Franco-Prussian War,

0:55:54 > 0:55:55is a resilient place,

0:55:55 > 0:55:58and its citizens exude a genuine joie de vivre,

0:55:58 > 0:56:02which only those who have experienced utter hell show.

0:56:02 > 0:56:05And they make brilliant cakes, which they arrange on shelves

0:56:05 > 0:56:09in much the same way as a Bond Street jeweller displays his wares.

0:56:14 > 0:56:16Of course, what makes the cakes of Alsace so good...

0:56:16 > 0:56:18Although, a Hungarian countess once told me,

0:56:18 > 0:56:20"The only place to enjoy a cake is in Vienna."

0:56:20 > 0:56:22She was a bit of a snob, of course.

0:56:22 > 0:56:25..is the painstaking care of small family businesses

0:56:25 > 0:56:28who employ a couple of young apprentices,

0:56:28 > 0:56:30who are very proud to learn and maintain

0:56:30 > 0:56:33the fine tradition of master cake-making,

0:56:33 > 0:56:37and they do make exceedingly good cakes - and croissants, of course.

0:56:39 > 0:56:41They're also brilliant at making sausages,

0:56:41 > 0:56:44and in a better world, we'd devote a whole series to this master

0:56:44 > 0:56:47sausage-maker, but it's a cruel world, and until now,

0:56:47 > 0:56:50the sausage-maker was one of gastronomy's unsung heroes.

0:56:50 > 0:56:52- # Saucisson - Saucisson

0:56:52 > 0:56:56- # For the flavoursome meal - Very flavoursome meal

0:56:56 > 0:56:58- # Such a succulent treat - It's a tasty treat

0:56:58 > 0:57:02- # They stuff them fit to burst - Tasty, with every flavour

0:57:02 > 0:57:04- # Saucisson - Saucisson

0:57:04 > 0:57:07- # And the French are the best - Cos the French are the best

0:57:07 > 0:57:10- # When it comes to the test - When they take the test

0:57:10 > 0:57:12# Saucisson, bon

0:57:12 > 0:57:15# Saucisson, saucisson, bon

0:57:15 > 0:57:19# Saucisson, saucisson, bon... #

0:57:24 > 0:57:26Classic stuff there.

0:57:26 > 0:57:28As ever, on Best Bites, we're looking back at some of

0:57:28 > 0:57:31the tastiest recipes from the Saturday Kitchen library.

0:57:31 > 0:57:33Still to come on today's Best Bites -

0:57:33 > 0:57:35Silvena Rowe and Will Holland go head-to-head

0:57:35 > 0:57:37at the Omelette Challenge.

0:57:37 > 0:57:39See how they both get on in just a few minutes.

0:57:39 > 0:57:43And Stephane Reynaud treats us to a sensational scallop dish

0:57:43 > 0:57:45which he serves with leeks and chestnuts.

0:57:45 > 0:57:47The chestnuts are roasted and cooked with leeks

0:57:47 > 0:57:50and cream in a white wine sauce.

0:57:50 > 0:57:53And Alexander Armstrong faces Food Heaven or Food Hell.

0:57:53 > 0:57:55Would he get his Food Heaven -

0:57:55 > 0:57:57lobster and langoustine with a champagne sauce,

0:57:57 > 0:57:59skinny fries and green beans?

0:57:59 > 0:58:01Or would he get his dreaded Food Hell -

0:58:01 > 0:58:04corned beef hotpot with sauteed runner beans?

0:58:04 > 0:58:06You can find out what he gets to eat at the end of today's show.

0:58:06 > 0:58:10Now for a lesson in simple cooking with classic French flavours.

0:58:10 > 0:58:12Stephane Reynaud is certainly your man.

0:58:12 > 0:58:15Here he is with a sensational scallop dish.

0:58:15 > 0:58:17Stephane Reynaud. Good to have you on the show.

0:58:17 > 0:58:20- It's great to be here again. - Exactly. It's been a year.

0:58:20 > 0:58:22- One year, exactly one year. - One year.

0:58:22 > 0:58:24So what's on the menu for today, then?

0:58:24 > 0:58:26- Today, we are going to have scallops, French scallops.- Yeah.

0:58:26 > 0:58:28So, with chestnuts, wine, leeks,

0:58:28 > 0:58:31garlic, spring onions, ginger and cream.

0:58:31 > 0:58:33- Excellent.- There's always cream and wine in France, you know?

0:58:33 > 0:58:35So, in essence, it's a very, very simple dish,

0:58:35 > 0:58:37- so we need to get on.- Simple dish.

0:58:37 > 0:58:39These are chestnuts here, so to prepare those,

0:58:39 > 0:58:41- I'll show you how to do those. - Thank you.

0:58:41 > 0:58:42These want to get roasted off in the oven.

0:58:42 > 0:58:46These are not conkers. Don't get the two mixed up.

0:58:46 > 0:58:47All right?

0:58:47 > 0:58:50I love these chestnuts, you know?

0:58:50 > 0:58:54- We used to have a lot in France in my village, in Ardeche.- Yeah.

0:58:54 > 0:58:55You know, I'm from Ardeche,

0:58:55 > 0:58:59- and you know how we call these trees in Ardeche? The chestnut tree?- No.

0:58:59 > 0:59:01- The sausage tree.- Sausage tree.

0:59:01 > 0:59:03The sausage tree, that's true.

0:59:03 > 0:59:05- Because chefs...- You French...

0:59:05 > 0:59:10- No, no, chestnuts used to be the pigs' food, last century.- Right.

0:59:10 > 0:59:14- So that's why we called this tree sausage.- Sausage tree.

0:59:14 > 0:59:16So look at those great scallops.

0:59:16 > 0:59:18Right, so we are going to chop these up.

0:59:18 > 0:59:21You have a lot of these markets, particularly stallholders,

0:59:21 > 0:59:23- in France selling these, don't you? - Yes.- Nice chestnuts.

0:59:23 > 0:59:26And it's nice, at this moment in France, you can you can

0:59:26 > 0:59:29- go in Paris and buy on the street chestnuts like this.- There you go.

0:59:29 > 0:59:32- So you take the whole lot, whack them on.- 20 minutes.

0:59:32 > 0:59:3720 minutes and just prick them with a fork or cut them

0:59:37 > 0:59:41and as they cook they should open up nicely.

0:59:41 > 0:59:43And then you always get somebody

0:59:43 > 0:59:46- other than yourself to then peel them, don't you?- Yes.

0:59:46 > 0:59:49- Have some friend to come before the lunch and then...- Oh. Yeah, go on.

0:59:49 > 0:59:51- Maybe too hot?- Yeah, it's warm.

0:59:51 > 0:59:52LAUGHTER

0:59:52 > 0:59:56- Come on.- No, they're warm. They're all right. Fine, carry on.

0:59:57 > 1:00:01Right, so the scallops. You're using the hand-dived scallops.

1:00:01 > 1:00:03- Sorry?- Hand-dived scallops, these ones.- Yeah.

1:00:03 > 1:00:05In season at the moment in France?

1:00:05 > 1:00:09It's a great season and now in France and it's only five months,

1:00:09 > 1:00:13- the season, so scallops are very cheap in France at the moment.- Yeah.

1:00:13 > 1:00:16- So you have to use it.- They are. I've been round markets in France.

1:00:16 > 1:00:18I can't believe how cheap they are.

1:00:18 > 1:00:22- Yeah, it's like 2 euro 50 per kilo at this time.- Wow.

1:00:22 > 1:00:23Yeah, really, really cheap.

1:00:23 > 1:00:26- Really cheap. - Cheap during the season.- Yeah.

1:00:26 > 1:00:28- Don't say that!- Exactly.

1:00:28 > 1:00:32It's from November to March so if you go in the South of France

1:00:32 > 1:00:35during the summer, it never has scallops in the restaurant.

1:00:35 > 1:00:37Every restaurant in the South of France have

1:00:37 > 1:00:39scallops on the restaurant during the summer.

1:00:39 > 1:00:42- I can't understand that.- A lot of restaurants here, though, Stephane,

1:00:42 > 1:00:45- use scallops most of the year round. - Yeah? We try to have...

1:00:45 > 1:00:47They're from Scotland, you see.

1:00:47 > 1:00:51- Scottish scallops are the best in the world.- No, come on.

1:00:51 > 1:00:52Of course they are!

1:00:52 > 1:00:54Scallops from Erquy, Erquy which is a little

1:00:54 > 1:00:59village in Brittany in France, has the best scallops in the world.

1:00:59 > 1:01:02- Scotland.- Scotland.- No.- Right, we've got leeks.- OK, one to two.

1:01:02 > 1:01:06Because they wear the kilts, you see and they're all that sort of thing,

1:01:06 > 1:01:09- dressing up as a woman thing. - That gets you good scallops.

1:01:09 > 1:01:12I can't wait till the next time you go to Scotland!

1:01:14 > 1:01:16Right, so the idea is you prepare those

1:01:16 > 1:01:19and then basically you don't use the roe for this, no?

1:01:19 > 1:01:22Just like this and then we're going to fry them on the pan.

1:01:22 > 1:01:25I have the garlic, I chop all the vegetables.

1:01:25 > 1:01:30- Tell us about your book, then. The first book was the book on pork.- Yes.

1:01:30 > 1:01:33Which was hugely successful. I mean, literally, global success.

1:01:33 > 1:01:36You've done a few others since then. What is the latest one?

1:01:36 > 1:01:40The last one is 365 Good Reasons To Sit Down And Eat.

1:01:40 > 1:01:45So you have a simple food for every day with the seasonal products.

1:01:45 > 1:01:48And you have a lot of different stories inside,

1:01:48 > 1:01:51a lot of jokes, a lot of strange recipes.

1:01:51 > 1:01:55You should try to make the recipe on the 1st April there. Next time.

1:01:55 > 1:02:01- First of April recipe?- Yes.- Why? - Yeah, you have to look at the book.

1:02:01 > 1:02:04If you can find the ingredients to do the recipe...

1:02:04 > 1:02:06But you've got people who draw in the book as well.

1:02:06 > 1:02:08There's drawings in there.

1:02:08 > 1:02:12Yeah, there is drawings, there is a lot of stories and I like to write

1:02:12 > 1:02:15some stories in my books, I don't like to write only recipes there.

1:02:15 > 1:02:19How much time, Stephane, do you spend when you're writing a book?

1:02:19 > 1:02:21Cos they are beautiful books. They're like encyclopaedias.

1:02:21 > 1:02:25- How long does it take you to write that book?- It takes one year for me.

1:02:25 > 1:02:29One year. You know, I fix all the recipes in my restaurant

1:02:29 > 1:02:32and I am working with a good friend who is the photographer.

1:02:32 > 1:02:37We don't have stylism on the books so it's very easy to take pictures.

1:02:37 > 1:02:40We just took 20 pictures a day and...

1:02:42 > 1:02:45I often think that the best way to shoot food, really.

1:02:45 > 1:02:48If you shoot it as it is, in its raw state rather than messing around

1:02:48 > 1:02:50with it, spend too long messing around with it,

1:02:50 > 1:02:52it can look a bit too contrived.

1:02:52 > 1:02:55- A little bit of ginger in here. - Yes.- OK.

1:02:55 > 1:02:59- And you, too, were at the Good Food Show.- Yeah.- You were up there.

1:02:59 > 1:03:01I still can't believe you have nothing like this in France.

1:03:01 > 1:03:04No, that is why you should come in France, to do such kind of show.

1:03:04 > 1:03:07- We just have...- The English going to teach the French how to cook?

1:03:07 > 1:03:12Why not, yeah? We have to compete, you know.

1:03:12 > 1:03:14Right, there's your chestnuts.

1:03:14 > 1:03:16I can't be bothered doing them any more. There you go.

1:03:16 > 1:03:19- OK, so I'm going to fry them. - Let's get this on the go.

1:03:21 > 1:03:23- So you're frying off...- Yeah.

1:03:24 > 1:03:27- Do you want me to put the scallops in there? Season it?- Yes, please.- Yeah.

1:03:27 > 1:03:29No, not the season, just like this.

1:03:29 > 1:03:32- Just going to fry all the vegetables.- Yeah.

1:03:37 > 1:03:40- Now, you cook these. - I'm already done here.

1:03:40 > 1:03:42That's just got the garlic and the...

1:03:42 > 1:03:45The garlic, the leeks, the spring onions and the ginger,

1:03:45 > 1:03:48- and that's it.- Cook that down for what, ten minutes?

1:03:48 > 1:03:50Yeah, just to look discoloured like this

1:03:50 > 1:03:54and then I put some good wine.

1:03:54 > 1:03:56- Good wine.- Good white wine.

1:03:56 > 1:03:58- You can't cook with bad wine, can you?- No, it's true.

1:03:58 > 1:04:01- You can't make a good stew without good wine.- Exactly.

1:04:01 > 1:04:03If you want to make a beef bourguignon

1:04:03 > 1:04:05- you have to have very good wine. - Yeah.

1:04:06 > 1:04:09So we have to wait for the evaporation of...

1:04:09 > 1:04:13- You're going to reduce that down a bit.- Yes, and put the chestnut on it.

1:04:13 > 1:04:16And you were mentioning these chestnuts around your area

1:04:16 > 1:04:18- are very, very famous.- Yeah.

1:04:18 > 1:04:21We love chestnuts in Ardeche and we have a lot of chestnut trees,

1:04:21 > 1:04:23and this is a wild chestnut tree.

1:04:24 > 1:04:28- Wild chestnut trees. Have you got the double cream there?- Yeah.

1:04:28 > 1:04:30- Just waiting the evaporation of... - If people are...

1:04:30 > 1:04:33Ardeche on a map, where are we looking at? North-east?

1:04:33 > 1:04:36- It is the middle of France.- Yeah? - Yeah. In the middle of France.

1:04:36 > 1:04:42- It is 100km from Lyon.- Lyon, of course, famous gastronomic capital.

1:04:42 > 1:04:44It's true.

1:04:44 > 1:04:47Some of the greatest restaurants in the world, I think, Lyon.

1:04:47 > 1:04:51- Anne-Sophie- Pic. Sorry? - Anne-Sophie Pic, pretty amazing.

1:04:51 > 1:04:53Yeah, she's in Valence.

1:04:53 > 1:04:56Valence is just close to the rest. This is another side of the river.

1:04:56 > 1:04:57There is the Rhone.

1:04:57 > 1:05:00- Valence is there and then she is the other side.- Troisgros.

1:05:00 > 1:05:04Troisgros. I love this guy. He's amazing.

1:05:04 > 1:05:07He's amazing chef and he's so friendly guy, you know.

1:05:07 > 1:05:10It was his father, really, that started it all off.

1:05:10 > 1:05:13- Yeah, his father and his uncle. - Yeah.- One day.

1:05:13 > 1:05:16And then when his uncle died, his father called him,

1:05:16 > 1:05:20he was working in the US and he came in the house to make the job.

1:05:20 > 1:05:24- There you go. - Now we have to wait like...

1:05:24 > 1:05:26to be more reduced.

1:05:26 > 1:05:29Right, don't forget all today's studio recipes including this

1:05:29 > 1:05:33one from Stephane are on our website. Go to bbc.co.uk/SaturdayKitchen.

1:05:33 > 1:05:38You can find dishes from our previous shows at bbc.co.uk/recipes.

1:05:38 > 1:05:41There you go. Now, you have that really fancy,

1:05:41 > 1:05:45- that mountain cream, they call it in France. What's that?- Mountain cream?

1:05:45 > 1:05:50Yeah. It's almost got like a creme fraiche sort of taste to it as well.

1:05:50 > 1:05:53You have to have... to be in the mountain, that's it.

1:05:53 > 1:05:56It's a double cream but it's got a flavour of creme fraiche.

1:05:56 > 1:05:57- It's amazing stuff.- That's true.

1:06:00 > 1:06:03- Scallops on there.- Yeah.- And that's it, it's as simple as that.

1:06:03 > 1:06:06- That's it. A very simple dish to do. - Remind us what that is again.

1:06:06 > 1:06:10This is scallops with chestnuts, leeks, cream and wine.

1:06:10 > 1:06:11- Easy as that.- And bon appetit.

1:06:16 > 1:06:19And bon appetit. Do you want to get another bowl here?

1:06:20 > 1:06:23I don't eat shellfish...

1:06:23 > 1:06:27I'll give you that. I'll bring this one over here.

1:06:27 > 1:06:31- Jo, I know you don't eat shellfish. - I'd love to but...

1:06:31 > 1:06:35- Oh, what a shame(!)- So basically you just get a bowl of leeks.

1:06:35 > 1:06:39- Yes, that's right.- Sorry. - Chestnuts and leeks.- That's lovely.

1:06:39 > 1:06:41- There you go. Dive into that one. - Thank you.

1:06:41 > 1:06:44- But it could be a soup on its own. Delicious.- Yeah.

1:06:45 > 1:06:48How do you find that after your steamed sponge pudding?

1:06:50 > 1:06:53- Oh, my... - It is simplicity.- Gorgeous.

1:06:53 > 1:06:57- You like it?- Mm!- Happy with that? I don't think you're going to get any.

1:06:57 > 1:07:00- It looks like it's all over for me. - Great flavours there.

1:07:00 > 1:07:04- So simple.- So simple, so fresh. Scallops are beautiful.

1:07:04 > 1:07:07And also scallops are quite expensive so people who can't kind of...

1:07:07 > 1:07:10probably a piece of salmon or something like that would work?

1:07:10 > 1:07:13Yeah, you can do it with another fish, with scampi...

1:07:14 > 1:07:20See, I could try this, I don't think I'd... It wouldn't taste as nice.

1:07:20 > 1:07:22- Why?- I don't know why.

1:07:22 > 1:07:25- That's what I want to know. - You have to try.

1:07:30 > 1:07:32An absolutely stunning dish there, Stephane.

1:07:32 > 1:07:35Now, the competition was as tight as ever when Silvena Rowe

1:07:35 > 1:07:39and Will Holland faced each other at the Omelette Challenge hobs.

1:07:39 > 1:07:42There was just 0.1 of a second between them

1:07:42 > 1:07:45but would either better their times? Let's find out.

1:07:45 > 1:07:47Now, both of you, pretty respectable times.

1:07:47 > 1:07:5224 seconds, just 0.1 of a second between both of you.

1:07:52 > 1:07:55This is going to be tight today, I think.

1:07:55 > 1:07:57I follow him. He's a Michigan-star chef. Come on, lead on.

1:07:57 > 1:08:00- Lead on, all right.- Lead on. - There is no leader going on here.

1:08:00 > 1:08:03Right, so let's put the clocks on the screens, please.

1:08:03 > 1:08:07Are you ready? Three-egg omelette cooked as fast as you can.

1:08:07 > 1:08:08Three, two, one, go.

1:08:12 > 1:08:14The concentration you get.

1:08:14 > 1:08:16Competitiveness. My God.

1:08:20 > 1:08:23Remember it's got to be an omelette. Got to be an omelette.

1:08:25 > 1:08:27Remember your mother's watching.

1:08:27 > 1:08:28GONG

1:08:31 > 1:08:32GONG

1:08:33 > 1:08:35Will, Will, Will.

1:08:35 > 1:08:36- Sorry.- No, no, no.

1:08:36 > 1:08:40- Notice how there's no round of applause for that one.- No, no, no.

1:08:40 > 1:08:44Will, your mother may be here, mate...

1:08:44 > 1:08:46but...

1:08:46 > 1:08:49You can disqualify that. I'm not proud of that.

1:08:49 > 1:08:51What is your mother going to say?

1:08:51 > 1:08:55- Silvena?- Well, it's not bad...

1:08:55 > 1:08:57- It's not bad!- It's not bad?

1:08:57 > 1:09:00- It's not good, is it, really? - Come on, it's not bad! It's not bad!

1:09:00 > 1:09:04I say again, this is not bad, I work 18 hours a day now, it's not bad!

1:09:04 > 1:09:06LAUGHTER

1:09:06 > 1:09:09This is not bad. Look, this is bad, darling.

1:09:09 > 1:09:13Listen, I ain't pregnant but I ain't eating both of them.

1:09:18 > 1:09:21They were definitely two of the worst omelettes I've ever seen.

1:09:21 > 1:09:24Now, if you're looking for some posh pub grub to warm you up

1:09:24 > 1:09:27this weekend, there's no-one better to show us how it's done than

1:09:27 > 1:09:33the multi-talented Mr Tom Kerridge, and T-bone steaks are on the menu.

1:09:33 > 1:09:35- Welcome back, Tom.- Morning, chief.

1:09:35 > 1:09:37I thought you were going to do a little sort of paso doble

1:09:37 > 1:09:40- towards us here.- Later on maybe. - Later on?- Later on maybe.

1:09:40 > 1:09:42And what are you going to make for us, then?

1:09:42 > 1:09:46So I'm going to be doing a venison T-bone steak. So it is...

1:09:46 > 1:09:48It is just like a T-bone steak.

1:09:48 > 1:09:50It has the fillet and the loin,

1:09:50 > 1:09:52with the nice T-bone through the middle,

1:09:52 > 1:09:55but we are going to be cooking that with a little bit of butter.

1:09:55 > 1:09:58- Sounds pretty good. - Serving it with some red cabbage

1:09:58 > 1:10:01some creme fraiche that we are going to season with some

1:10:01 > 1:10:04Sichuan pepper and potato pancakes.

1:10:04 > 1:10:07You want me to do that. Now, I know you want to get this on first of all

1:10:07 > 1:10:10so away you go with that one. I'll get on with the pancakes.

1:10:11 > 1:10:14- OK.- So is this...

1:10:14 > 1:10:17this T-bone that you got, is that something that's on the menu

1:10:17 > 1:10:19at The Hand And Flowers at the moment?

1:10:19 > 1:10:21T-bone steak isn't but venison is.

1:10:21 > 1:10:25So venison is on the menu and I love venison. It's fantastic.

1:10:25 > 1:10:26Especially this time of year.

1:10:26 > 1:10:31This time of year it is great, seasonal and it's very British.

1:10:31 > 1:10:32Now, the pancakes.

1:10:32 > 1:10:35We've got here some baking powder, flour, the potatoes, which are

1:10:35 > 1:10:37cold mashed potato, basically.

1:10:37 > 1:10:40In goes the eggs and then we're going to add the milk to combine.

1:10:40 > 1:10:43So that's that one. What are you doing now, then?

1:10:43 > 1:10:45Going to be making a sauce as well. So the sauce,

1:10:45 > 1:10:50got some red wine, little bit of red wine vinegar, a little

1:10:50 > 1:10:53bit of redcurrant jelly

1:10:53 > 1:10:55- and into that...- Yeah.

1:10:55 > 1:10:59..I'm going to put a few cloves.

1:10:59 > 1:11:05Now, cloves are lovely. Cloves have got that real powerful, wintry kick.

1:11:05 > 1:11:06It's almost like mulled wine.

1:11:06 > 1:11:09A bit like the mulled wine sauce we're going to be making.

1:11:09 > 1:11:10The secret is not to use too much, though.

1:11:10 > 1:11:14Yeah, too much, overpower it, it is too, too strong.

1:11:14 > 1:11:15But nice and simple.

1:11:15 > 1:11:21So, OK, with these steaks, nice bit of salt and pepper.

1:11:23 > 1:11:28The good thing about venison is you want to serve it nice and pink,

1:11:28 > 1:11:31and in the pan and I've got some oil and some butter

1:11:31 > 1:11:34and the butter has just gone to nut brown stage.

1:11:34 > 1:11:36I'm going to put the venison steaks in

1:11:36 > 1:11:41and we're going to cook them fairly slowly

1:11:41 > 1:11:44on a relatively gentle heat.

1:11:44 > 1:11:47Just keeping an eye that the butter doesn't burn too much.

1:11:47 > 1:11:48I'll get that for you.

1:11:48 > 1:11:50It's all right, I'm all over it, chef, all over it.

1:11:50 > 1:11:53I can see you're concentrating a little more today

1:11:53 > 1:11:54cos I know your wife is watching, isn't she?

1:11:54 > 1:11:59Yet, of course my wife is watching. My wife is a massive Carlos fan.

1:11:59 > 1:12:01- Nothing to do with the food! - Nothing to do with the food.

1:12:01 > 1:12:06She's not bothered about what I'm cooking. She is a huge Carlos fan.

1:12:06 > 1:12:08Been to see him a number of times to dance,

1:12:08 > 1:12:13and then she comes home to me, unfortunately, bless her heart.

1:12:13 > 1:12:16Tell us about this red cabbage, then.

1:12:16 > 1:12:19OK. Red cabbage, slice it very thinly.

1:12:19 > 1:12:22Now, red cabbage, I'm always disappointed

1:12:22 > 1:12:25when I have red cabbage cos most people massively overcook it

1:12:25 > 1:12:29and make it really sweet and it's all a little bit...

1:12:29 > 1:12:32I quite like it like a coleslaw almost.

1:12:32 > 1:12:35So we're doing a warm-style red cabbage coleslaw, is probably

1:12:35 > 1:12:39the best way of describing it. I'm going to put...

1:12:39 > 1:12:42the red cabbage in a bowl

1:12:42 > 1:12:44and then in this bowl

1:12:44 > 1:12:48I'm just going to cure it with some Demerara sugar.

1:12:48 > 1:12:49Keeping the crunch of the cabbage.

1:12:49 > 1:12:53Keeping the crunch of the cabbage. Exactly that. That's exactly it.

1:12:53 > 1:12:57A little bit of Demerara sugar, little bit of Maldon salt.

1:12:57 > 1:13:00Sugar and salt cures things, like you would be doing

1:13:00 > 1:13:02like a smoked salmon or something like that.

1:13:02 > 1:13:04Into that, because it is red cabbage and it's venison

1:13:04 > 1:13:08and it goes very well with it, a little bit, a few juniper

1:13:08 > 1:13:11seeds that I'm just going to crush with the back of a knife.

1:13:13 > 1:13:16Give them a quick chop.

1:13:16 > 1:13:20Then they go in. And give it a good mix.

1:13:20 > 1:13:22And that salt and sugar will start

1:13:22 > 1:13:26drawing all of the waters from the cabbage.

1:13:26 > 1:13:30- Just wilt it down without cooking it almost.- OK.

1:13:30 > 1:13:33Stick it in the fridge, and I've got some that I did earlier.

1:13:35 > 1:13:38- How long would that go in there for, then?- A couple of hours.- Right.

1:13:38 > 1:13:40A couple of hours. You can see...

1:13:40 > 1:13:42Here we are. There's my bowl.

1:13:43 > 1:13:45You can see..

1:13:46 > 1:13:50..that there's a load of water just come out of the cabbage, look.

1:13:50 > 1:13:53It's really nice to see you using cloves, Tom,

1:13:53 > 1:13:56because a lot of people don't use clove any more and I think

1:13:56 > 1:14:00like you said it, it suits the dish very well, doesn't it?

1:14:00 > 1:14:04- Cloves.- I love them.- They're very, very powerful in flavour.

1:14:04 > 1:14:07- Very, very powerful.- Of course.

1:14:07 > 1:14:10See, these venison steaks, they have got a nice colour on them.

1:14:11 > 1:14:13Just turn them over.

1:14:13 > 1:14:15You're cooking it all the way through on the pan, really.

1:14:15 > 1:14:19Try and cook it all the way through in the pan as much as possible.

1:14:19 > 1:14:23- Right, what's next then? - I've got a reduction here,

1:14:23 > 1:14:28the red wine, and then into that, a little bit of beef stock,

1:14:28 > 1:14:30then bring that down as well.

1:14:30 > 1:14:33You can make venison stock if you like.

1:14:35 > 1:14:37It's kind of that mulled winey kind of flavour,

1:14:37 > 1:14:40that's what we were looking for.

1:14:40 > 1:14:42- You've got the pancakes going.- Yeah.

1:14:42 > 1:14:47Now, potato pancakes here, a good way of using leftover mashed potato.

1:14:47 > 1:14:51- Keep the skins, do crispy potato skins.- Yeah.

1:14:51 > 1:14:54Take the middles, make potato pancakes with them.

1:14:54 > 1:14:58Now, you've had some big changes at The Hand And Flowers recently.

1:14:58 > 1:15:01- Yeah, we had a new bar built. - You have.

1:15:01 > 1:15:05We had a new bar built. It means you can come have a drink.

1:15:05 > 1:15:09There's enough space for people to come in and sit down before

1:15:09 > 1:15:13- and after a meal now.- Is that an extension you had fitted?- It is.

1:15:13 > 1:15:15It's an extension we've had fitted...

1:15:17 > 1:15:20..which is beautiful. It looks like it's been there all along.

1:15:20 > 1:15:22It's beautifully designed, actually,

1:15:22 > 1:15:26by the brains of my organisation, which is my wife, clearly.

1:15:26 > 1:15:28LAUGHTER

1:15:28 > 1:15:31So she has designed this beautiful bar area, which feels

1:15:31 > 1:15:35like the pub has been there all the time, and it's absolutely stunning.

1:15:35 > 1:15:38It allows people to come and have a pint,

1:15:38 > 1:15:42allows The Hand And Flowers to operate much more like a pub

1:15:42 > 1:15:45rather than a restaurant, which is the most important thing to me.

1:15:47 > 1:15:51And why do I know this? Because I have actually got his old bar...

1:15:51 > 1:15:54- With the dust.- ..with the dust, that has just arrived at my house.

1:15:54 > 1:15:57We were having dinner. I said, "What are you doing with the old bar?"

1:15:57 > 1:15:59- You were going to throw it away. - I was.

1:15:59 > 1:16:02I was going to throw it away. We were going to put it in a skip.

1:16:02 > 1:16:04What I meant was the bar top.

1:16:04 > 1:16:07What I've actually got now is half of a brewery.

1:16:07 > 1:16:10- You got the bar plus all this. - I've got everything.

1:16:10 > 1:16:13I've got the sink, I've got the tube from the sink to the drain.

1:16:13 > 1:16:16All in bits. I only meant the bar top.

1:16:16 > 1:16:19It's a two-Michelin-star bar, that's what you have to remember.

1:16:19 > 1:16:21It looks like a car-boot sale in my garage now!

1:16:21 > 1:16:24What it was, was I think maybe you had a glass of red wine too

1:16:24 > 1:16:27much and you went, "I'll just have the bar."

1:16:27 > 1:16:29So when the guy just turned up to pick it up, I said,

1:16:29 > 1:16:32"Send it all to James Martin's house."

1:16:32 > 1:16:33All these tubes and pipes,

1:16:33 > 1:16:36we've got no idea where they are supposed to be going.

1:16:36 > 1:16:39- No more space for the car. That's not good, James.- Yes.

1:16:39 > 1:16:41So anyway, we are nearly there with the venison.

1:16:41 > 1:16:43We've got these little potato pancakes here.

1:16:43 > 1:16:48It's been an incredibly busy year for you. Your book's now been voted...

1:16:48 > 1:16:50well, hopefully in the running cookbook of the year.

1:16:50 > 1:16:53It is, it's actually been nominated for

1:16:53 > 1:16:56Specsavers Cookery Book Of The Year,

1:16:56 > 1:17:00which is amazing to think where I came from 25 years ago

1:17:00 > 1:17:03at school to me now having a book that is

1:17:03 > 1:17:05nominated for winning a prize, it's very amazing.

1:17:05 > 1:17:10My GCSEs were never nominated for prizes, that's for certain.

1:17:10 > 1:17:12Right, we are nearly there with this cabbage, then.

1:17:12 > 1:17:16- So you've done that one.- Yeah. Venison steaks, just glaze them

1:17:16 > 1:17:18a little bit with a little bit of lemon juice.

1:17:18 > 1:17:20All that lovely foaming butter.

1:17:20 > 1:17:23Just going to leave them to rest, ideally for about ten minutes.

1:17:23 > 1:17:26- How long have we got, chef? - About 30 seconds.

1:17:26 > 1:17:29Ideally we leave them to rest for about 30 seconds.

1:17:29 > 1:17:34- And then we have a little... - It's TV land, chef.- TV land.

1:17:34 > 1:17:36The red cabbage, basically, we've just drained it

1:17:36 > 1:17:39and just warmed it through in a pan, folded it over,

1:17:39 > 1:17:42it's not hot, it's just kind of warm.

1:17:42 > 1:17:45- There you go.- Thank you very much.

1:17:45 > 1:17:51So it's kind of like a warm, wilted, cured red cabbage coleslaw.

1:17:51 > 1:17:53You're so busy in the restaurant nowadays as well,

1:17:53 > 1:17:56if people want to see you live as well as today,

1:17:56 > 1:17:59- you're appearing at the Good Food Show as well, tomorrow.- Tomorrow.

1:17:59 > 1:18:01Rare occurrence in front of a lot of people as well.

1:18:01 > 1:18:04Yeah, you showed me a picture on your phone earlier of the show

1:18:04 > 1:18:07you did yesterday and there was how many people did you do

1:18:07 > 1:18:09- the show in front of?- 3,200 people.

1:18:09 > 1:18:11Yeah, so I'm looking forward to that very much.

1:18:11 > 1:18:12LAUGHTER

1:18:12 > 1:18:16I'll sleep well tonight knowing that I'm going to be doing that tomorrow.

1:18:16 > 1:18:19- So these potato pancakes, they look lovely. Did you make them?- Yeah.

1:18:19 > 1:18:23I know. I've inspired myself after this.

1:18:23 > 1:18:25OK, so then one of these venison steaks has been

1:18:25 > 1:18:29- rested for ten minutes.- Yeah. LAUGHTER

1:18:29 > 1:18:31And then on top of that we are going to give a little

1:18:31 > 1:18:34drizzle of this sauce, it's just come down.

1:18:34 > 1:18:38And it's that clovey, red winey, stocky, very wintry...

1:18:40 > 1:18:42..kind of sauce.

1:18:42 > 1:18:43And then you've got the...

1:18:43 > 1:18:47And then we've got a little dollop of creme fraiche.

1:18:47 > 1:18:49It's got a little bit of Sichuan pepper through it,

1:18:49 > 1:18:51lime juice and lime zest.

1:18:51 > 1:18:54Sichuan pepper and venison go really, really well together.

1:18:54 > 1:18:56Go lovely with the potato pancakes.

1:18:56 > 1:18:59So it's a little bit like a real posh potato pancake, blini,

1:18:59 > 1:19:02venison, red cabbage thingy.

1:19:02 > 1:19:04- Thingy. That's what it is.- Brilliant.

1:19:09 > 1:19:13- It looks good, for a thingy.- For a thingy. It's all right for a thingy.

1:19:13 > 1:19:15You've got to dive into this one, Carlos.

1:19:15 > 1:19:17I don't know where you begin with this

1:19:17 > 1:19:20but the idea is that the fillet is just this little bit over there.

1:19:20 > 1:19:22So it's the bit, you know...

1:19:22 > 1:19:25That's the thing about T-bone, you get the best of both worlds.

1:19:25 > 1:19:27The best of both worlds on the T-bone.

1:19:27 > 1:19:30On a steak that is fantastic and on venison it is... Yeah.

1:19:30 > 1:19:33And pan-fried, if you had it slightly thicker you'd probably

1:19:33 > 1:19:35have to finish it through the oven.

1:19:35 > 1:19:37Yeah, stick it in the oven if you want it a little bit more cooked.

1:19:37 > 1:19:41But as a rare piece of game, just like that.

1:19:41 > 1:19:44- The meat is wonderful.- Good?

1:19:44 > 1:19:47Yeah, really tender. Really, really great.

1:19:51 > 1:19:54And half your bar is still in my garage, Tom.

1:19:54 > 1:19:56To be honest, the other half went in the skip.

1:19:56 > 1:19:58But you can collect that bit whenever you like.

1:19:58 > 1:20:01Now, when Alexander Armstrong joined us in the studio

1:20:01 > 1:20:03to face Food Heaven or Food Hell,

1:20:03 > 1:20:06he was certainly fishing for votes in favour of lobster

1:20:06 > 1:20:08rather than corned beef, but which one did he get?

1:20:08 > 1:20:10Let's find out.

1:20:10 > 1:20:11Right, it's time to find out

1:20:11 > 1:20:14whether Alexander will be facing Food Heaven or Food Hell.

1:20:14 > 1:20:16Everyone in the studio has made their minds up.

1:20:16 > 1:20:18- Just to remind you, your version of Food Heaven...- Yes.

1:20:18 > 1:20:20- ..would be lobster...- It would.

1:20:20 > 1:20:22..transformed into this delicious dish with langoustines.

1:20:22 > 1:20:27- We've got this avruga caviar here... - Marvellous.- ..which is beautiful.

1:20:27 > 1:20:29We've got champagne, we've got mushrooms.

1:20:29 > 1:20:31This looks like a delight with chips.

1:20:31 > 1:20:34- Alternatively, you could be having this...- Look at that.- ..Food Hell.

1:20:34 > 1:20:38- Look at that. Completely the opposite. A doorstop.- Why?

1:20:38 > 1:20:41Corned beef. Corned beef with sliced onions,

1:20:41 > 1:20:43potatoes, stock and everything else.

1:20:43 > 1:20:46- Thanks.- We know what our viewers wanted. 2-1 to Heaven.

1:20:46 > 1:20:49- What do you think about these guys? - Well, I know what Matt thinks.

1:20:49 > 1:20:51Matt thinks that corned beef is delicious.

1:20:51 > 1:20:53I think I'll see how delicious he really...

1:20:53 > 1:20:56He does think it's delicious. He voted for it.

1:20:56 > 1:20:59This is probably one of my favourite ingredients on the planet.

1:20:59 > 1:21:02Luckily, the rest of them voted the other way. You got lobster.

1:21:02 > 1:21:04CHEERING

1:21:04 > 1:21:06Take your corned beef home.

1:21:06 > 1:21:085-2. There we go. Right, over here,

1:21:08 > 1:21:11what we are going to do is get Nick preparing our lobster.

1:21:11 > 1:21:13There is a natural line down our lobster, which is there.

1:21:13 > 1:21:16What we can do is follow that line and that will split it in half.

1:21:16 > 1:21:18- Fantastic.- We're going to take the meat out of the shells.

1:21:18 > 1:21:21- If you could do me some straw fries. Peel those...- Yes, sir.

1:21:21 > 1:21:24..then slice them very thinly. Plenty of straw fries.

1:21:24 > 1:21:27Over here we've got our langoustine and I'm going to get our sauce on.

1:21:27 > 1:21:29The easiest way to peel the langoustine,

1:21:29 > 1:21:31is literally press the shell like that,

1:21:31 > 1:21:33remove this part of the shell, the top bit.

1:21:33 > 1:21:36And then to keep the meat whole, hold the base of the tail and pull.

1:21:36 > 1:21:38- Then that will come out.- Fabulous.

1:21:38 > 1:21:40Now, they only do that if they are cooked properly.

1:21:40 > 1:21:43- If you overcook langoustines...- They stay inside the shell.- Horrible.

1:21:43 > 1:21:46I always get really bad langoustine cuts, you know what I mean?

1:21:46 > 1:21:49- I really lacerate myself.- It's all part of the deal, I'm afraid.

1:21:49 > 1:21:53- OK, good. Nothing wrong.- What you don't want to be doing as well with these ones is

1:21:53 > 1:21:55overcook them, but also blanch them in cold water.

1:21:55 > 1:21:56I just leave them out...

1:21:56 > 1:21:58Leave them at room temperature. Absolutely.

1:21:58 > 1:22:0015-20 seconds, something like that?

1:22:00 > 1:22:03About 30 seconds in boiling water and then on to a tray

1:22:03 > 1:22:05- and just let them cool at room temperature.- Nice and easy.

1:22:05 > 1:22:07To make our sauce, we're going to do a champagne sauce.

1:22:07 > 1:22:10This is the kind of thing I would do at college.

1:22:10 > 1:22:13Very, very simple little champagne sauce.

1:22:13 > 1:22:15Hot pan on the stove. We've got some butter here.

1:22:15 > 1:22:17I'm going to throw that in.

1:22:17 > 1:22:19In we go with the shallot.

1:22:19 > 1:22:22This sauce is all going to get mixed in with the meat.

1:22:22 > 1:22:25In we go with the shallots. Just saute those nicely.

1:22:25 > 1:22:27Now, at the same time I'm going to cook my spinach in one pan

1:22:27 > 1:22:29and my mushrooms in the other.

1:22:29 > 1:22:31We don't want to cook any with colour on this one.

1:22:31 > 1:22:34We've got these lovely mushrooms.

1:22:34 > 1:22:36- Trompette de la mort. - Trompette de la mort.

1:22:36 > 1:22:40Black mushrooms. They're fabulous, these ones.

1:22:40 > 1:22:42They're like chanterelle girolle mushrooms.

1:22:42 > 1:22:45They are delicious. Absolutely delicious. Chefs love them.

1:22:45 > 1:22:48- It's kind of like a chef's delight. - Do you know what I used to do with these?

1:22:48 > 1:22:52I used to chop them up really finely, put them through mash, little bit of truffle oil,

1:22:52 > 1:22:53say it was truffle mash.

1:22:53 > 1:22:56- Truffle mash?!- Because they look like bits of truffle.- You can't say that!

1:22:56 > 1:22:58No, I can't say that. It was a long time ago.

1:22:58 > 1:23:01Now, we're going to throw in the beans as well.

1:23:01 > 1:23:02We've got French beans.

1:23:02 > 1:23:05They're going to go in boiling, salted water as well.

1:23:05 > 1:23:07They are going to go in and cook those nicely.

1:23:07 > 1:23:09Into our sauce, at this point,

1:23:09 > 1:23:11what we're going to do is add some fish stock.

1:23:11 > 1:23:13That's going to go in.

1:23:13 > 1:23:16We reduce this down. Keep the heat quite high.

1:23:16 > 1:23:19This is a very classic way of making the sauce.

1:23:19 > 1:23:21All you do is to make a sauce and make it properly,

1:23:21 > 1:23:24the difference between a restaurant and at home, is the stock.

1:23:24 > 1:23:27- Wouldn't you agree?- Yeah. - Reducing the stock down.

1:23:27 > 1:23:29You fry up the onions, put the stock in, reduce it down,

1:23:29 > 1:23:32then add the cream, reduce it down again.

1:23:32 > 1:23:33And then you're ready to serve it.

1:23:33 > 1:23:37That's when we're going to whisk in all the ingredients.

1:23:37 > 1:23:40Spinach, again, very, very simple to prepare.

1:23:40 > 1:23:42Spinach, plenty of butter again.

1:23:42 > 1:23:44In we go with the spinach.

1:23:44 > 1:23:47I've not washed the spinach, it's just as it is.

1:23:47 > 1:23:51Bit of salt, remember. A touch of salt, bit of pepper.

1:23:51 > 1:23:53Mushrooms don't take very long to cook nicely.

1:23:53 > 1:23:57- Straw fries going in.- In.- You can, of course, do thick cooked chips

1:23:57 > 1:24:01with these, but keep them nice and simple. Move that to one side.

1:24:01 > 1:24:04Look at that. We've got the langoustine meat here,

1:24:04 > 1:24:06which we can chop up.

1:24:06 > 1:24:09- Nice and chunky I think for this one.- I think so, yeah.

1:24:09 > 1:24:11- That goes in as well.- We've got super abundance.

1:24:11 > 1:24:13This is a really luxurious dish.

1:24:13 > 1:24:15What I'm going to do is just grab a plate...

1:24:15 > 1:24:17Just have a bit of this.

1:24:17 > 1:24:19What I can get you to do is just grate the Gruyere cheese

1:24:19 > 1:24:22- as well for me, please. - Yep, no problem.

1:24:22 > 1:24:23The mushrooms are ready.

1:24:23 > 1:24:26Drain those off.

1:24:27 > 1:24:29- And the spinach is ready. - Do we have a grater?

1:24:29 > 1:24:31Literally, that just...

1:24:31 > 1:24:33- Grater?- The grater is under there.

1:24:33 > 1:24:37- There you go, right in front of you. - Just checking you were right.

1:24:37 > 1:24:40Now, at this point we're going to throw in the double cream.

1:24:43 > 1:24:46Bring that to the boil again and reduce this down.

1:24:46 > 1:24:50Beans are cooking away nicely. Now, where's our shell? There we go.

1:24:50 > 1:24:53We've got a lovely lobster.

1:24:53 > 1:24:56At this point, what I'm going to do is just grab a few of the mushrooms

1:24:56 > 1:24:58and place these in the bottom

1:24:58 > 1:25:00together with some of the spinach.

1:25:02 > 1:25:04Those trompettes work really well with the

1:25:04 > 1:25:07- sweetness of the shellfish flavour. - I think they do.

1:25:07 > 1:25:09You wouldn't normally put wild mushrooms with shellfish,

1:25:09 > 1:25:11- but I think they really work. - No, I like it.

1:25:11 > 1:25:14I think they do work. A little bit of spinach over the top,

1:25:14 > 1:25:17just to add some colour and a little bit of flavour in there.

1:25:17 > 1:25:20Now, we've got our champagne. Can you open that for me, Nick?

1:25:20 > 1:25:22- I certainly can.- Now, at this point

1:25:22 > 1:25:24don't forget the champagne, of course.

1:25:24 > 1:25:27Now, this stuff is quite good. It's avruga caviar,

1:25:27 > 1:25:29which is like herring roe.

1:25:29 > 1:25:32- Right.- But it's so much cheaper than caviar. Caviar costs a fortune.

1:25:32 > 1:25:36For that amount of beluga, you're looking at, what, 150 quid?

1:25:36 > 1:25:39- About 150 quid, yeah.- About 150 quid for that amount.

1:25:39 > 1:25:41This, about a fiver.

1:25:41 > 1:25:45- Very good.- It's brilliant stuff. - Like a, sort of, lumpfish version.

1:25:45 > 1:25:47It tastes delicious.

1:25:47 > 1:25:49Lumpfish is dyed and if you put it in the sauce,

1:25:49 > 1:25:51- all the black stuff comes out. - Oh, I see.

1:25:51 > 1:25:53That is naturally black.

1:25:53 > 1:25:57What we do with this is add our meat back into there.

1:25:57 > 1:26:00Come on! Do it, do it!

1:26:00 > 1:26:02In your own time, Nick.

1:26:02 > 1:26:05I got greasy hands. Here we go.

1:26:05 > 1:26:06CORK POPS

1:26:06 > 1:26:07THEY CHEER

1:26:07 > 1:26:09A bit of black pepper

1:26:09 > 1:26:13and then we're going to throw in the champagne into our sauce as well.

1:26:15 > 1:26:18Give that a quick mix and then

1:26:18 > 1:26:20with our spoon we then take this mixture...

1:26:20 > 1:26:23I'm going to put the caviar on afterwards for this one.

1:26:23 > 1:26:26I am going to fill this up with all the meat.

1:26:29 > 1:26:32Right, can you spoon over Gruyere cheese, please?

1:26:32 > 1:26:34- Gruyere.- And the breadcrumbs.

1:26:34 > 1:26:35- FRENCH ACCENT:- Gruyere!

1:26:35 > 1:26:37Straight over.

1:26:39 > 1:26:43- Straight over there. Lovely. - Off she goes.

1:26:43 > 1:26:44They are going to go under the grill.

1:26:44 > 1:26:47Open the grill for me, please, Matt.

1:26:47 > 1:26:49Do you know what, I'll do it myself.

1:26:49 > 1:26:51THEY LAUGH

1:26:51 > 1:26:55- It will be quicker.- You are just not for helping him today, are you?

1:26:55 > 1:26:57The man's got a bust rib. Let him get on with it.

1:26:57 > 1:26:59Drain this off.

1:26:59 > 1:27:02- Right, grab a spoon. Where's my plate?- Which plate?

1:27:02 > 1:27:05- That plate.- There you go.

1:27:05 > 1:27:09Beans go on the plate.

1:27:09 > 1:27:12There you go. Straw fries on the side.

1:27:12 > 1:27:16- Look at those!- Nice straw fries.

1:27:16 > 1:27:19At this moment in time I normally have a hand on the show.

1:27:19 > 1:27:22Will you stop talking?! Can you get the wine out, please? Thanks, guys.

1:27:22 > 1:27:27- Is it looking good?- Unbelievable. That's fantastic! Look at that.

1:27:27 > 1:27:30- There you go. - It's another sparkly.

1:27:30 > 1:27:32Bring over the glasses, guys.

1:27:32 > 1:27:36This is a sparkling Burgundy.

1:27:36 > 1:27:39I'll get that camera yet!

1:27:39 > 1:27:42Pour that over there.

1:27:42 > 1:27:45Now, taste that. Grab yourself a spoon.

1:27:45 > 1:27:48That looks sensational. I have to say.

1:27:48 > 1:27:50- Caviar.- Caviar is coming, caviar is coming.

1:27:50 > 1:27:53- It's quite decadent, isn't it? - Isn't it? I know.

1:27:53 > 1:27:56Is this better than your usual Saturday mornings?

1:27:56 > 1:27:58- Absolutely.- Look at this.

1:27:58 > 1:28:00Tell us what do you think.

1:28:03 > 1:28:06- That's good.- Champagne, caviar... - That is heaven.

1:28:06 > 1:28:09..lobster and langoustine.

1:28:09 > 1:28:12Do you know what that says to me? It says Saturday Kitchen.

1:28:17 > 1:28:20A decadently divine dish. I am so glad you enjoyed it.

1:28:20 > 1:28:23That's all we've got time for on today's Best Bites.

1:28:23 > 1:28:26If you'd like to try to cook any of the fabulous food you've

1:28:26 > 1:28:29seen on today's programme, you can find all the recipes on our website.

1:28:29 > 1:28:32Just go to bbc.co.uk/recipes.

1:28:32 > 1:28:35There are loads of delicious dishes on there for you to choose from.

1:28:35 > 1:28:38So have a great week and get in the kitchen!

1:28:38 > 1:28:40I'll see you very soon. Bye for now.