13/12/2015

0:00:02 > 0:00:05Good morning. With Christmas just around the corner there's no better

0:00:05 > 0:00:08place to be than right here, as we've got a feast of festive inspiration.

0:00:08 > 0:00:10This is Saturday Kitchen: Best Bites.

0:00:31 > 0:00:32Welcome to the show.

0:00:32 > 0:00:35Stay exactly where you are because we've got the very best chefs,

0:00:35 > 0:00:38fabulous food and a cracking celebrity line-up,

0:00:38 > 0:00:39all waiting just for you.

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

0:00:41 > 0:00:46The masterful Pierre Koffmann treats us to a dazzling dish of duck a l'orange.

0:00:46 > 0:00:50And Luke Matthews pan fries some spectacular line-caught sea bass,

0:00:50 > 0:00:53which he serves with mussels, saffron and samphire.

0:00:53 > 0:00:55The mussels are cooked in butter and shallots,

0:00:55 > 0:00:58before being added to a creamy saffron sauce.

0:00:58 > 0:01:03Silvena Rowe gives us a taste of Istanbul with her sensational Ottoman lamb,

0:01:03 > 0:01:07that is cooked with figs, prunes, almonds, mini meatballs and apple.

0:01:07 > 0:01:10And Michael Ball faces his Food Heaven or Food Hell.

0:01:10 > 0:01:12Will he get his Food Heaven -

0:01:12 > 0:01:15poached and roasted pork belly with sauteed cabbage and bacon?

0:01:15 > 0:01:17Or will he get his dreaded Food Hell -

0:01:17 > 0:01:21curried monkfish medallions with mussels in a cream sauce?

0:01:21 > 0:01:23Find out what he gets to eat at the end of the show.

0:01:23 > 0:01:26But first, if you're looking for something a little bit

0:01:26 > 0:01:29different to serve this Christmas, then Will Holland is your man.

0:01:29 > 0:01:32And parsnip and vanilla soup is on the menu.

0:01:32 > 0:01:35Right, what are you going to show Warren how to cook, then?

0:01:35 > 0:01:37What's the first dish he's going to learn over there?

0:01:37 > 0:01:39The first dish we're going to teach Warren today,

0:01:39 > 0:01:42- we're going to do a lovely soup of parsnip and vanilla. - Parsnip and vanilla?

0:01:42 > 0:01:45And then we're going to have some quince poached with saffron

0:01:45 > 0:01:48and we're going to pop some scallops in there as well.

0:01:48 > 0:01:50All right, so you want me to do the quince first?

0:01:50 > 0:01:52Yes, you start with the quince.

0:01:52 > 0:01:55I need you to make a stock syrup with some saffron in there.

0:01:55 > 0:01:57Poaching liquor is water and sugar, yeah?

0:01:57 > 0:02:01- That's the one. And I'm going to get on the soup straightaway.- Yeah.

0:02:01 > 0:02:05So that's going to go on there. I'll turn that one up and that one up.

0:02:05 > 0:02:07You don't see quince used very much these days, do you?

0:02:07 > 0:02:09Well, it's in season, isn't it?

0:02:09 > 0:02:10It's in season.

0:02:10 > 0:02:12I think the reason you don't see it very often is

0:02:12 > 0:02:15because people don't really know what to do with it.

0:02:15 > 0:02:16And so this is...

0:02:16 > 0:02:20Warren's looking and thinking, "I don't know what it is." That's what it is, mate.

0:02:20 > 0:02:22I though that was a kumquat. What's a kumquat?

0:02:22 > 0:02:24THEY LAUGH

0:02:24 > 0:02:26It won't ever get softer than that.

0:02:26 > 0:02:28You know, quince don't ripen.

0:02:28 > 0:02:33Or, they're ripe when they're still firm. So, it's...

0:02:33 > 0:02:35A cross between a pear and an apple, isn't it?

0:02:35 > 0:02:38Yeah, but you use them when they're really, really hard like that.

0:02:38 > 0:02:40But you have to cook with them. And also they go brown.

0:02:40 > 0:02:41Yeah, they go brown,

0:02:41 > 0:02:44so I'm going to get you to do a little bit of water with some

0:02:44 > 0:02:47lemon juice in there, James, and that will just help stop that.

0:02:47 > 0:02:50Yep. We've got some saffron in there, as well,

0:02:50 > 0:02:53in that poaching liquor. Now, you're going to cook them in sugar?

0:02:53 > 0:02:56Although you're serving this as a soup, you going to cook them in sugar, as well?

0:02:56 > 0:03:01Yeah, well, I'm going to get some sort of sweet elements going on in there because

0:03:01 > 0:03:06parsnips are quite sweet, scallops are actually quite sweet.

0:03:06 > 0:03:12So it's just a nice sort of sweet soup for a cold day.

0:03:12 > 0:03:16So what I've got in here is the butter, onion and garlic,

0:03:16 > 0:03:20and I'm going to stick a lid on that, just so the...

0:03:20 > 0:03:25We don't get any colour. I don't want any crispy onions while I prepare my parsnips.

0:03:25 > 0:03:28- So this is a white soup, basically? - It's a white soup, yes.

0:03:28 > 0:03:32- All being well.- So 2010 has been a great year for you in the restaurant?

0:03:32 > 0:03:34It's been really, really good, actually, yeah.

0:03:34 > 0:03:40Started off with retaining my Michelin Star, which is always good.

0:03:40 > 0:03:44And then we've just got a really nice momentum to the restaurant.

0:03:44 > 0:03:48Various awards and accolades have been coming in.

0:03:48 > 0:03:52Ones like the Sunday Times did their top 100 restaurants

0:03:52 > 0:03:57in the country list, and I managed to get number 19, which was good.

0:03:57 > 0:03:59Well, you're going in the right direction because, I mean,

0:03:59 > 0:04:02in all of them you're going up the charts.

0:04:02 > 0:04:05Yeah, there's the National Restaurant Awards, as well,

0:04:05 > 0:04:12held this year, and last year I was 87 and this year I've managed to climb to 44.

0:04:12 > 0:04:16So kind of halved my score, which was good.

0:04:16 > 0:04:19In the right way. I'll do that for you.

0:04:19 > 0:04:22- Give us a hand chopping that.- So you've taken the skin off already?

0:04:22 > 0:04:24I've taken the skin off, but I haven't taken the core out.

0:04:24 > 0:04:28Some people, if they make parsnip puree or soup, take the core,

0:04:28 > 0:04:32but I think at this time of the season,

0:04:32 > 0:04:35parsnips are still nice and tender.

0:04:35 > 0:04:38So I'm quite happy to leave the core in there.

0:04:38 > 0:04:44Maybe after Christmas, as the season goes on, you know, they become a

0:04:44 > 0:04:48little bit more woody and then it might be a case of just taking the core out.

0:04:48 > 0:04:52Getting them out the ground in Scotland's the difficulty, isn't it? Finding them.

0:04:52 > 0:04:54That's it. They'll be frozen into the ground.

0:04:54 > 0:04:57But you do need a bit of frost on parsnips, I think, to bring out the sweetness.

0:04:57 > 0:05:01A little bit of frost. Not... Not rock-hard.

0:05:01 > 0:05:03- About two foot of snow where he is. - That's it.

0:05:03 > 0:05:06So they're in there sweating with the butter,

0:05:06 > 0:05:09and I'm going to put the liquid in there straightaway.

0:05:09 > 0:05:13- So I got some chicken stock.- Right. - Good-quality chicken stock.

0:05:13 > 0:05:15You could use veg stock for this, as well.

0:05:15 > 0:05:18Yeah, if you're a vegetarian, then by all means use veg stock.

0:05:18 > 0:05:21And I've got milk, so it's half/half milk and stock, and it's quite

0:05:21 > 0:05:24- a nice way of making a soup without putting cream in it.- Right, OK.

0:05:24 > 0:05:27- I know that's not right up your street.- No, it's fine by me.

0:05:27 > 0:05:30- A creamless dish.- I've seen the pile of butter over there. That's all right for me.

0:05:30 > 0:05:34And then the other ingredient I've got here, James, is the vanilla pod.

0:05:34 > 0:05:38And as opposed to splitting it in scraping the seeds out,

0:05:38 > 0:05:41- I'm going to put the whole lot in. - The whole lot?- I'm just going to use half of that.

0:05:41 > 0:05:43But I mean whole in that I'm not

0:05:43 > 0:05:46just going to scrape the seeds out, we're going to use the whole thing.

0:05:46 > 0:05:50So that's going to go in there cos we're going to blend the soup and pass it, so that'll take...

0:05:50 > 0:05:53But it has to be this and not vanilla essence or extract?

0:05:53 > 0:05:55- Yeah, use the... - Please can I ask the question?

0:05:55 > 0:05:57Fish and vanilla, I just don't get it.

0:05:57 > 0:05:59Is it not up your street?

0:05:59 > 0:06:00No , I just... I mean, I really tried.

0:06:00 > 0:06:04It's quite, kind of, 1980s, isn't it?

0:06:04 > 0:06:06But what about parsnip soup?

0:06:06 > 0:06:09Parsnip and vanilla I can start to begin to understand.

0:06:09 > 0:06:12Well, this isn't 1980s. What are you doing here then?

0:06:12 > 0:06:15What you're going to do for me, James, you're going

0:06:15 > 0:06:17to take some lovely sprigs of tarragon.

0:06:17 > 0:06:20I see what you mean, but it is French. I mean, the French do like the...

0:06:20 > 0:06:23Yeah, I know where it comes from, and some of the best

0:06:23 > 0:06:25chefs in the world use that combination.

0:06:25 > 0:06:27It's just one I just don't get.

0:06:27 > 0:06:29Let's see if I can change your ways.

0:06:29 > 0:06:32The parsnip could be the vehicle to carry the vanilla to the fish.

0:06:32 > 0:06:34Ah, let's see. Let's hope.

0:06:34 > 0:06:35What on earth are you doing now?

0:06:35 > 0:06:38What we've got here, we're going to...

0:06:38 > 0:06:40I hope you've dusted the microwave off today,

0:06:40 > 0:06:42because we're going to use the microwave.

0:06:42 > 0:06:46I put some veg oil on a clingfilm plate, and then

0:06:46 > 0:06:48a few sprigs of tarragon.

0:06:48 > 0:06:52- Yeah, you'll be able to do this bit for me.- You could do this bit, Warren.

0:06:52 > 0:06:55A bit of tarragon, microwaved tarragon. It'd be great.

0:06:55 > 0:06:58- Loads of that in my fridge.- We're basically making tarragon crisps.

0:06:58 > 0:07:01So as opposed to deep frying herbs to make them crispy,

0:07:01 > 0:07:03we're using the microwave, and it's a really good way.

0:07:03 > 0:07:06You can do it with all sorts of herbs.

0:07:06 > 0:07:09We're doing it with tarragon today, but you can do it with parsley,

0:07:09 > 0:07:11basil is a great one.

0:07:11 > 0:07:13Little basil leaves. It's really, really good.

0:07:13 > 0:07:15- So this is a little bit of veg oil on here?- Yep.

0:07:15 > 0:07:18I'll let you carry on with that one while I start opening my scallops.

0:07:18 > 0:07:20- Yeah, thanks for that. Cheers. - There's no jokes about...

0:07:20 > 0:07:23- You look like you're enjoying yourself, James.- Sorry?

0:07:23 > 0:07:25- You look like you're enjoying yourself.- Yeah.

0:07:25 > 0:07:27- Are you happy with that? - That looks absolutely perfect.

0:07:27 > 0:07:30And then full power? About two minutes, yeah?

0:07:30 > 0:07:34Full power, two minutes, or it might even need two and a half, three minutes.

0:07:34 > 0:07:37- I'm just opening these scallops. - Full power there.

0:07:37 > 0:07:39Right, the quince is poaching there.

0:07:39 > 0:07:42- The soup's cooking away nicely there.- Boiling away.

0:07:42 > 0:07:44Scallops, tell us about these hand-dived scallops.

0:07:44 > 0:07:45Yeah, hand-dived.

0:07:45 > 0:07:48- Always buy hand-dived scallops. - Always from Scotland.

0:07:48 > 0:07:51Always from Scotland, that's it. Scottish scallops.

0:07:51 > 0:07:53No, definitely. Scottish scallops

0:07:53 > 0:07:55are some of the best in the world. Definitely.

0:07:56 > 0:07:58Dived as opposed to dredged.

0:07:58 > 0:08:00Did you say the west coast of Scotland, yeah?

0:08:00 > 0:08:01Mainly the west coast.

0:08:01 > 0:08:03The great thing about the west coast of Scotland

0:08:03 > 0:08:06is it's very rocky, so the dredgers can't get in close to the coast

0:08:06 > 0:08:09so there's plenty of scallops for the divers to pick up,

0:08:09 > 0:08:12and only 3% of the scallops we eat are actually hand-dived.

0:08:12 > 0:08:14But the difference is unbelievable.

0:08:14 > 0:08:17I would never used a dredged scallop, only hand-dived.

0:08:17 > 0:08:20Don't worry, nobody's noticing this, Will. Don't worry.

0:08:20 > 0:08:23That's all right. You carry on boiling my soup over for me.

0:08:23 > 0:08:26That's sound effects. It's me rustling some sound effects.

0:08:26 > 0:08:28So, the scallops.

0:08:28 > 0:08:31- You don't use the roe for this?- No, I'm not a fan of the roe, actually.

0:08:31 > 0:08:33I'm glad you said that.

0:08:33 > 0:08:35I'm not a fan at all.

0:08:35 > 0:08:39No, the only thing I could possibly do with it is dry it and turn it into a powder.

0:08:39 > 0:08:42Dry it, grind it, paste, powder it. Yep, totally.

0:08:42 > 0:08:45There's no point being nice after you just took the mick out of him saying vanilla.

0:08:45 > 0:08:47No, I'm going to convert Nick today.

0:08:47 > 0:08:51You get quite a lot of chefs, and they leave the roes on the scallops

0:08:51 > 0:08:54and it tastes like overcooked, fishy scrambled eggs.

0:08:54 > 0:08:55Cos it's a totally different thing.

0:08:55 > 0:09:00- The meat is protein and the other thing is a bag of eggs. - Yep, definitely.

0:09:00 > 0:09:03I'm glad we've agreed on one thing today, Nick.

0:09:03 > 0:09:07What I've done here as well, James, is I've cut them in half straight through,

0:09:07 > 0:09:10as opposed to cutting them into pieces that way, just because I

0:09:10 > 0:09:13don't want thin discs that are going to overcook. I want nice chunks.

0:09:13 > 0:09:15I'm going to take this soup now.

0:09:15 > 0:09:19Give it a quick blend. So it will actually cook in real-time.

0:09:19 > 0:09:21MICROWAVE BEEPS There you go.

0:09:21 > 0:09:25I've just heard the beep of the microwave, so that's always a good sign.

0:09:25 > 0:09:27Yeah, I'll get that bit.

0:09:27 > 0:09:30Right, so cooking these scallops. I've got my pan here

0:09:30 > 0:09:33and it's warm, but it's not smoking hot.

0:09:42 > 0:09:46So you don't add any cream in here, just a bit of milk, yeah?

0:09:46 > 0:09:49Just the cooking liquor that it's in so it's got a creamy consistency

0:09:49 > 0:09:53- to it, but you don't need to add a hell of a lot of cream.- Right.

0:09:57 > 0:09:59I'll go check these.

0:10:01 > 0:10:03I'm just going to put the scallops in on the flat side,

0:10:03 > 0:10:05so the cut side down.

0:10:05 > 0:10:08And I've lightly seasoned those with salt.

0:10:14 > 0:10:16Salt in here.

0:10:16 > 0:10:19Right, the scallops only take, what, 20 seconds?

0:10:19 > 0:10:22Yeah, I'm just going to literally colour them on one side

0:10:22 > 0:10:26and then I'm going to turn the pan off and we're going to

0:10:26 > 0:10:29let them cook through on the other side really, really gently.

0:10:29 > 0:10:32There's a sink in the back there if you want to wash your hands.

0:10:32 > 0:10:34A knob of butter in there.

0:10:34 > 0:10:36There you go. And just pass this soup through.

0:10:36 > 0:10:39And it's got the vanilla, the parsnips and everything else in there.

0:10:39 > 0:10:41You can see how lovely and creamy it is.

0:10:41 > 0:10:46The parsnips kind of just emulsify into that lovely soup.

0:10:46 > 0:10:49A touch of lemon in there, as well.

0:10:49 > 0:10:50- That's it.- There you go.

0:10:50 > 0:10:52Give that a quick stir and we're ready.

0:10:52 > 0:10:55You can see with my scallop pan now, I've actually turned that off the heat

0:10:55 > 0:10:59so it's just the residual heat in there cooking those through beautifully.

0:10:59 > 0:11:01We're ready when you are.

0:11:01 > 0:11:04Start plating up. I believe Claire has got an allergy to scallops,

0:11:04 > 0:11:10so I'm not going to try and kill one of the guests on Saturday Kitchen today.

0:11:10 > 0:11:13How do you find out you've got an allergy to scallops?

0:11:13 > 0:11:18- You'll find out whether you're allergic to scallops in about ten seconds.- You'll find out.

0:11:23 > 0:11:25When your face resembles a Michelin man.

0:11:25 > 0:11:27- CLAIRE:- And you stop breathing.

0:11:27 > 0:11:30We're going to put these beautiful scallops,

0:11:30 > 0:11:32just nice and plump pieces.

0:11:32 > 0:11:36And if you ladle that soup in for us,

0:11:36 > 0:11:39and you can see my microwave tarragon.

0:11:40 > 0:11:42Just little pieces.

0:11:42 > 0:11:44Happy with that?

0:11:46 > 0:11:49So, like you said, you can do different types of herbs with this.

0:11:49 > 0:11:51It doesn't have to be tarragon in the microwave.

0:11:51 > 0:11:54Also, I mean, the soup is just a really nice winter warmer.

0:11:54 > 0:11:58If you don't want to do the garnish, then just do the soup.

0:11:58 > 0:12:02Move over there and you finish that one off. So remind us what that is again.

0:12:02 > 0:12:05It's saffron poached quince with parsnip and vanilla soup

0:12:05 > 0:12:07and pan-fried scallops.

0:12:07 > 0:12:08Easy as that.

0:12:12 > 0:12:18Put that little bit of extra microwave on there.

0:12:18 > 0:12:21- There we go.- Thank you very much. - Dive into that one.- Thank you.

0:12:21 > 0:12:23There you go, without the scallops. Tell me what you think.

0:12:23 > 0:12:26Have you ever tried scallops and quince before?

0:12:26 > 0:12:29Oh, every....every Friday.

0:12:29 > 0:12:32Is it a regular flavour combination that you have, Warren?

0:12:32 > 0:12:37- That's fantastic. - You like that?- Mm.- Pretty good.

0:12:37 > 0:12:40What about the quince? Try the quince and the saffron.

0:12:40 > 0:12:43Now, you put quite a bit of saffron in there to get the colour, mainly.

0:12:43 > 0:12:44Yeah, get the colour.

0:12:44 > 0:12:47It just adds a really nice sort of perfume to the dish.

0:12:47 > 0:12:49You've got the vanilla that adds a nice aromat to it,

0:12:49 > 0:12:51- and then you've got the saffron. - That's brilliant.

0:12:51 > 0:12:54I think Warren's discovered a new favourite food.

0:12:54 > 0:12:56You're just making food up. What's quince?

0:12:56 > 0:12:59- WILL LAUGHS - I think it grows on a tree.

0:12:59 > 0:13:02- There you go.- Did you go shopping in Narnia to get these?

0:13:05 > 0:13:09Those flavour combinations really work. Give it a try at home.

0:13:09 > 0:13:13Coming up, I cook delicious Arbroath-Smokey fishcakes with a

0:13:13 > 0:13:17chive sauce for Lisa Faulkner. After a Christmas odyssey with Mr Rick Stein.

0:13:17 > 0:13:19And today, he's in Sri Lanka.

0:13:29 > 0:13:34I had been told that some of the fishing scenes in Sri Lanka would be

0:13:34 > 0:13:37some of the most visual I was likely to see anywhere,

0:13:37 > 0:13:41but I must say, it has exceeded all my expectations.

0:13:41 > 0:13:44I mean, it's like central casting, fishing-wise.

0:13:44 > 0:13:47I mean, when I first saw it I just thought of Newlyn,

0:13:47 > 0:13:50of those Newlyn School of painters.

0:13:50 > 0:13:55People like Stanhope Forbes from the last century, from Victorian times.

0:13:55 > 0:13:58Because all those boats are still powered only by sail.

0:13:58 > 0:14:02These ones here which are motorised just bring the fish

0:14:02 > 0:14:05into to the shore from the bigger boats.

0:14:05 > 0:14:08But to me it's just like I can hardly believe I'm here.

0:14:10 > 0:14:16This teardrop-shaped island was all about fish and coconut and cinnamon.

0:14:17 > 0:14:19This was a first for me.

0:14:19 > 0:14:22It's a spice so associated with Christmas,

0:14:22 > 0:14:25and one I've used all the time I've been cooking.

0:14:25 > 0:14:29But I'd never seen it in its raw state before.

0:14:29 > 0:14:33Today, Sri Lanka is still the leading source of this fragrant bark.

0:14:37 > 0:14:39I imagine that's incredibly difficult to do.

0:14:39 > 0:14:41I could never master it.

0:14:41 > 0:14:45He's trying to get them off in one long, sort of, roll.

0:14:45 > 0:14:47This is wonderful.

0:14:47 > 0:14:50I mean, as a cook I've been using cinnamon for about 40 years,

0:14:50 > 0:14:52I suppose, just taking it out of a jar

0:14:52 > 0:14:55and snipping a bit off. I never realised there was

0:14:55 > 0:15:01so much skill going into packing these lengths of cinnamon,

0:15:01 > 0:15:07apparently 3½ feet long, as tightly as possible.

0:15:07 > 0:15:10The other really important product from this island was

0:15:10 > 0:15:14the coconut, and particularly the oil that was extracted from it.

0:15:14 > 0:15:18Once they'd been smashed open, they were dried over husks of other

0:15:18 > 0:15:21coconuts that had gone before them.

0:15:21 > 0:15:24It's this process of drying the flesh of the nut,

0:15:24 > 0:15:28I suspect, that will make you either love coconut oil or hate it.

0:15:30 > 0:15:32All this machinery would have been here

0:15:32 > 0:15:35when Ceylon was painted pink on the world atlas.

0:15:35 > 0:15:38That's if you're of a certain age.

0:15:38 > 0:15:42Here they were squeezing the flesh to extract that essential oil.

0:15:42 > 0:15:45It was by far the most common cooking medium on the island.

0:15:45 > 0:15:48That smoky coconut taste and aroma

0:15:48 > 0:15:52that was all-pervading in most dishes, and in the air.

0:15:55 > 0:15:58I visited an old friend called Geoffrey Dobbs,

0:15:58 > 0:16:01who owns a very nice house on the island of Taprobane.

0:16:03 > 0:16:07Well, I think it's the first time I've had to wade to somebody's house.

0:16:07 > 0:16:10GEOFFREY LAUGHS

0:16:10 > 0:16:12It's fabulous.

0:16:12 > 0:16:15This house was built in the 1920s by a person called Count de Mauny.

0:16:15 > 0:16:17He came here with Sir Thomas Lipton,

0:16:17 > 0:16:22and built this rather fantasical house here.

0:16:22 > 0:16:23Unbelievable.

0:16:23 > 0:16:26And what does it feel like to have your own island, then?

0:16:26 > 0:16:28Well, sometimes I can't really believe it.

0:16:28 > 0:16:32Sometimes I pinch myself, but when I wake up every morning

0:16:32 > 0:16:34and look out to the South Pole...

0:16:34 > 0:16:36Nothing in-between?

0:16:36 > 0:16:38There's nothing in-between here and the South Pole.

0:16:38 > 0:16:43I was intrigued to know how he survived on that Boxing Day in 2004,

0:16:43 > 0:16:45when the tragedy happened.

0:16:45 > 0:16:48I was swimming in the sea just on the other side of the island

0:16:48 > 0:16:51and I experienced a very strong current.

0:16:51 > 0:16:54Then I looked at the island and I was about 18 foot higher,

0:16:54 > 0:16:58so I thought, "Well, there's something very wrong at the moment."

0:16:58 > 0:17:01And then I was taken across the island

0:17:01 > 0:17:04and I had landed up over there between a palm tree

0:17:04 > 0:17:09and the top of that house, and I was lucky to be left alive.

0:17:09 > 0:17:12All I can say is I admire your British understatement,

0:17:12 > 0:17:14saying you were lucky, you know?

0:17:14 > 0:17:16GEOFFREY LAUGHS

0:17:16 > 0:17:19That particular Christmas time certainly changed

0:17:19 > 0:17:24a few lives there, and nothing was ever going to be the same again.

0:17:24 > 0:17:27Especially for a bunch of kids further inland.

0:17:27 > 0:17:33This hostel at Savan Sarana is run by Carla Browne to help disadvantaged children.

0:17:33 > 0:17:37On the day we visited, there was to be a feast and a blessing

0:17:37 > 0:17:42by the local Buddhist monks for a new, long sought after dormitory.

0:17:42 > 0:17:45They are very good indeed. Very nice.

0:17:48 > 0:17:51He's just frying outside, which seems like a very good idea

0:17:51 > 0:17:55to me because you don't get all that oily smell in the house -

0:17:55 > 0:17:56not that it matters too much.

0:17:56 > 0:18:03But he's frying some river prawns with flour, egg, salt,

0:18:03 > 0:18:07a little bit of coriander leaf and some turmeric.

0:18:07 > 0:18:09And they're jolly good.

0:18:09 > 0:18:13It was the tsunami, and the desperate need of these children

0:18:13 > 0:18:16that made Sri Lanka Carla's home.

0:18:16 > 0:18:20They are the forgotten children, and in Sri Lanka it's a stigma.

0:18:20 > 0:18:25And the families are very, very poor so they are here.

0:18:25 > 0:18:27Probably their lives here are better than at home.

0:18:27 > 0:18:29I mean, but they're lovely kids.

0:18:29 > 0:18:32You will see them, they're beautiful kids, and lost.

0:18:32 > 0:18:36So it's that building at the back that is being officially blessed today?

0:18:36 > 0:18:37It is today.

0:18:37 > 0:18:40And almsgiving is when the monks come and chant and we prepare the food.

0:18:40 > 0:18:43We give them food and the children will have a wonderful meal today

0:18:43 > 0:18:46because not every day do the children have food.

0:18:46 > 0:18:47Really?

0:18:47 > 0:18:52Because there's not much funding for this hostel so sometimes they think

0:18:52 > 0:18:55that food is going to be given by the people and it doesn't turn up.

0:18:55 > 0:18:58CHANTING

0:18:58 > 0:19:02So the monks were there to bless this new building, and alms -

0:19:02 > 0:19:06in this case food - were given to them.

0:19:06 > 0:19:08From what I could see there were about ten different

0:19:08 > 0:19:11curries on the table, from fish to cashew nut,

0:19:11 > 0:19:14all served with the local red rice.

0:19:14 > 0:19:17It was considered a privilege to serve the monks,

0:19:17 > 0:19:21and I was happy to join in and be included in the ceremony.

0:19:21 > 0:19:24Also, I was interested to notice that they range from older,

0:19:24 > 0:19:27more experienced ones, right down to youngsters.

0:19:27 > 0:19:31As I understood it, the boys had their horoscopes looked at

0:19:31 > 0:19:33by their local village wise man,

0:19:33 > 0:19:37and he decided if they should continue to be monks or not.

0:19:37 > 0:19:39Apparently, it doesn't suit them all.

0:19:42 > 0:19:44This dish stood out that day.

0:19:44 > 0:19:46The cashew nuts were so satisfying.

0:19:46 > 0:19:51It's made with lemon grass, garlic, and chilli, fried onions,

0:19:51 > 0:19:55turmeric, the essential Sri Lankan roasted curry powder,

0:19:55 > 0:20:01pandanus leaves, and of course a generous dollop of coconut milk.

0:20:01 > 0:20:03And then a handful of fresh curry leaves

0:20:03 > 0:20:07and some green beans for that bit of crunch.

0:20:07 > 0:20:08Now cashews.

0:20:08 > 0:20:09I couldn't get fresh ones,

0:20:09 > 0:20:12so I bought salted ones and let them soak in water.

0:20:12 > 0:20:14They were lovely.

0:20:15 > 0:20:17To finish off, add some lime juice.

0:20:18 > 0:20:22A bowl of this curry is amazingly tasty and satisfying.

0:20:23 > 0:20:26I'd really love this during the Christmas break.

0:20:33 > 0:20:34What a delicious-looking curry.

0:20:34 > 0:20:37And as Rick said, it would be a tasty alternative to a rich

0:20:37 > 0:20:39Christmas food that we're having over the next couple of weeks.

0:20:39 > 0:20:44And I've got something a little bit different for Christmas and I'd be having a lot of these, to be honest,

0:20:44 > 0:20:46because if this was one of my food heavens,

0:20:46 > 0:20:48this would be it. Arbroath Smokies.

0:20:48 > 0:20:51I absolutely love them. Whether they are in pate, whatever they are.

0:20:51 > 0:20:54Arbroath Smokies are, in actual fact, they are not herring.

0:20:54 > 0:20:56That's different, they're kippers.

0:20:56 > 0:20:58This is actual haddock.

0:20:58 > 0:21:01And what they do is they cure it and then they hot smoke it.

0:21:01 > 0:21:06What we're going to do is do a little fishcake using the Arbroath Smokies.

0:21:06 > 0:21:08They have to come from Arbroath up in Scotland.

0:21:08 > 0:21:11They are brilliant and the flesh is absolutely incredible.

0:21:11 > 0:21:14If you are ever up in Arbroath and you're at one of these markets,

0:21:14 > 0:21:17they do an amazing sort of thing at the markets

0:21:17 > 0:21:20where you can actually taste the hot ones that come out of the smokery.

0:21:20 > 0:21:23You just have them in newspaper with lashings of butter.

0:21:23 > 0:21:26And when I was up there last time, this poor old lady was complaining

0:21:26 > 0:21:29because she'd set up her underwear stall right next to the

0:21:29 > 0:21:31smokehouse, and the wind changed.

0:21:31 > 0:21:33- She wasn't very happy, really.- No.

0:21:33 > 0:21:36So anyway, what we're going to do is I've just got some potatoes in there

0:21:36 > 0:21:38and flake them into the potatoes.

0:21:38 > 0:21:40Bit of lemon, bit of chives, that's kind it, really,

0:21:40 > 0:21:43but you've just got to pick through and mind the bones.

0:21:43 > 0:21:46But you'll be quite good at this, doing what you've been doing recently.

0:21:46 > 0:21:48- Cooking in all these Michelin Star restaurants.- Yeah.

0:21:48 > 0:21:50You had practice at doing all this sort of stuff.

0:21:50 > 0:21:54But firstly, you got spotted as a model first, didn't you?

0:21:54 > 0:21:57I did. When I was about... I think I was 16,

0:21:57 > 0:21:59and I was on a tube station and asked

0:21:59 > 0:22:01if I wanted to be a model.

0:22:01 > 0:22:03- And I said no.- Right.

0:22:03 > 0:22:07And then ended up giving the modelling agency lady my number

0:22:07 > 0:22:10because it was all in the time of just home phones,

0:22:10 > 0:22:13no mobiles, and she just kept phoning and in the end I said,

0:22:13 > 0:22:15"All right, I might as well give it a go."

0:22:15 > 0:22:17- And in the end you gave it a go. - I did.

0:22:17 > 0:22:20Was it that that opened the door to the acting, sort of thing?

0:22:20 > 0:22:24Well, what I thought, I saw it as a way of getting money to put myself through drama school.

0:22:24 > 0:22:28I thought it would be a great way to earn some cash, really.

0:22:28 > 0:22:30But is that what you wanted to do as a kid, drama?

0:22:30 > 0:22:33- That's what you wanted to do? - Yeah, I wanted to be an actress.

0:22:33 > 0:22:37And it worked out that I didn't actually have to go to drama school until later.

0:22:37 > 0:22:41I went later, but I got a film and started from there, really.

0:22:41 > 0:22:45- You got a film because it wasn't that the French director... - Yeah, Jean-Jacques Annaud.

0:22:45 > 0:22:48- ..that spotted you?- Yeah.- So it was film that really started,

0:22:48 > 0:22:50because a lot of people go from television the other way.

0:22:50 > 0:22:52Yeah, it was film. And we went over.

0:22:52 > 0:22:56It was a film called The Lover, which sounds much more dodgy than it was.

0:22:56 > 0:23:00And it was a great film set in Paris and Vietnam.

0:23:00 > 0:23:03We went over to Vietnam to film it, but I was told... They had

0:23:03 > 0:23:08a beautiful French caterers on this show and gorgeous cakes and

0:23:08 > 0:23:12amazing food, and they told me I wasn't allowed to eat it and I had to have

0:23:12 > 0:23:16Vietnamese green beans because they didn't want me to put on any weight.

0:23:17 > 0:23:20Then of course from doing obviously that film,

0:23:20 > 0:23:22Dangerfield was the one that really...

0:23:22 > 0:23:25Would you say that kind of launched you to the British public?

0:23:25 > 0:23:28Yeah, I think it was the... It was a massive drama over here

0:23:28 > 0:23:32and it was great fun to film and I met my friend Amanda Redman,

0:23:32 > 0:23:36who I then went and studied drama with, actually.

0:23:36 > 0:23:39It opened a lot of doors and it was fantastic.

0:23:39 > 0:23:41- It went on to be a huge success, that, Dangerfield.- Yeah.

0:23:41 > 0:23:45And then of course there's the soap, Brookside.

0:23:45 > 0:23:47Brookside, yeah.

0:23:47 > 0:23:50- And then from there you've done all manner of stuff since then.- I have.

0:23:50 > 0:23:53All connected with food, I have to say. Holby City.

0:23:53 > 0:23:57- A knife was involved. Didn't you get stabbed or something.- There you go, food connection.

0:23:57 > 0:23:58Stabbed with a knife.

0:23:58 > 0:24:02I like the best one, Spooks, where you got deep-fried, didn't you?

0:24:02 > 0:24:05Yeah, I can see one over there. It was slightly bigger than that.

0:24:05 > 0:24:08I mean, that was quite controversial at the time.

0:24:08 > 0:24:11Although we didn't see it, it was very controversial.

0:24:11 > 0:24:15Yeah, it got the most complaints ever, I think, which was strange.

0:24:15 > 0:24:18Very nice that people were so upset about my death. Some people.

0:24:18 > 0:24:21Just the way that it was.

0:24:21 > 0:24:24And then of course, obviously, we talk about MasterChef.

0:24:24 > 0:24:28I mean, hugely popular programme now, incredibly popular.

0:24:28 > 0:24:32Did you realise when you were going to be doing that that you'd stand a chance, or nothing?

0:24:32 > 0:24:34No, I loved the show.

0:24:34 > 0:24:37I mean, I just wanted to go on. When they asked me I just thought,

0:24:37 > 0:24:40"I'll go, I'll have a nice day's cooking and that will be it."

0:24:40 > 0:24:43And I had no idea I'd stay the course, really.

0:24:43 > 0:24:45I just had no idea, and it was brilliant,

0:24:45 > 0:24:49and the most amazing thing I've done, really.

0:24:49 > 0:24:51It is kind of thrown into the deep end, innit, really?

0:24:51 > 0:24:55Because they take people who don't... I mean, it's fair you've cooked at home, but it's very, very

0:24:55 > 0:24:59- different to be cooking at home and cook in a restaurant.- Absolutely.

0:24:59 > 0:25:02Yeah, and they throw you in and they literally don't say,

0:25:02 > 0:25:06"Right, you can do this and once the cameras have stopped we'll carry on for you."

0:25:06 > 0:25:08You do everything, and I leant very fast,

0:25:08 > 0:25:11but I loved every minute of it and I think it was such a great

0:25:11 > 0:25:15opportunity and I just want to do loads more cooking.

0:25:15 > 0:25:18- You should have said that and you could have had a go at this.- Yeah.

0:25:18 > 0:25:20These are the little fishcake sort of things.

0:25:20 > 0:25:22You just roll them up into little balls.

0:25:22 > 0:25:26That's a lemon and everything else. I'm going to deep fat fry that.

0:25:26 > 0:25:28I think the secret of fishcakes -

0:25:28 > 0:25:31and I don't know whether Nathan's over there, the king of fish -

0:25:31 > 0:25:35but I put more fish than I do potato, because I think a lot of fishcakes

0:25:35 > 0:25:39there's not enough fish in there and it can be almost like hunting for it.

0:25:39 > 0:25:43If you almost put two thirds fish to one third potato.

0:25:43 > 0:25:44And how long do they take in the fryer?

0:25:44 > 0:25:47They're going to take about two minutes.

0:25:47 > 0:25:49I'm a bit scared of the fryers.

0:25:49 > 0:25:50Well, I'm not surprised, really.

0:25:50 > 0:25:52THEY LAUGH Not surprised.

0:25:52 > 0:25:54Well, Yeah.

0:25:54 > 0:25:56I always think, how do you know when it's cooked in there,

0:25:56 > 0:25:59- apart from it just turns a different colour?- Yeah. That's it.

0:25:59 > 0:26:01- And it's done?- Yeah, there's no rocket science behind it.

0:26:01 > 0:26:03- When it's changed colour it's ready.- OK.

0:26:03 > 0:26:06So this, I'm just going to put a little bit of white wine in there.

0:26:06 > 0:26:08We're going to do a nice little lime beurre blanc.

0:26:08 > 0:26:11White wine, some chicken stock - although this is fish,

0:26:11 > 0:26:15we do it with a bit of chicken stock. I'm going to saute off a little bit of spinach in there, as well,

0:26:15 > 0:26:18and we reduce that down with some double cream.

0:26:18 > 0:26:19Quite quick, this sauce.

0:26:19 > 0:26:22Now I'm going to add some lime juice and some butter.

0:26:22 > 0:26:25So, MasterChef, are we going to see you do a cookbook or anything

0:26:25 > 0:26:29- with that? Because didn't Matt Dawson do one?- I'd love to.

0:26:29 > 0:26:33I think he might have done. We'll see what happens, really.

0:26:33 > 0:26:37I just feel like I've just started on this big road of food

0:26:37 > 0:26:40and I just want to learn so much more and maybe get

0:26:40 > 0:26:42back into some restaurants and do some cooking there, as well.

0:26:42 > 0:26:46- There you go, free staff, Nath. - You're more than welcome to come down.

0:26:46 > 0:26:49You're welcome to learn anything about sashimi or anything like that.

0:26:49 > 0:26:51I'd love to. I thought girls couldn't...

0:26:51 > 0:26:54Is it true that girls can't be sushi chefs?

0:26:54 > 0:26:58- Traditionally, yes, because their hands are too warm.- Oh, really?

0:26:58 > 0:27:02- Traditionally, yes.- Oh, my hands are freezing, I'd be great.- Perfect.

0:27:02 > 0:27:05- Because you warm the rice up too much and warm the fish up. - Oh, I see.

0:27:05 > 0:27:08- I thought it was some sort of... - It's cos your hands are warm.

0:27:08 > 0:27:09There you go.

0:27:09 > 0:27:12Now, tell us about the new thing you're doing at the moment.

0:27:12 > 0:27:14Murdoch Mysteries? Tell us about that.

0:27:14 > 0:27:19Yes, I've got a new drama coming out called The Murdoch Mysteries, which is a Canadian TV detective drama.

0:27:19 > 0:27:22So has this already been out in Canada?

0:27:22 > 0:27:26Yes, it's been out in Canada and it's the second series now over here...

0:27:27 > 0:27:30..that I've done. I think there's about four series.

0:27:30 > 0:27:34It's done really, really well and it's a great detective show.

0:27:34 > 0:27:37So I got to go out to Toronto for the summer

0:27:37 > 0:27:39and shoot out there, which is brilliant.

0:27:39 > 0:27:41Running around with a little gun, shooting people.

0:27:41 > 0:27:43What is it about, then?

0:27:43 > 0:27:49Well, Yannick Bisson is in it, he's a detective, and always

0:27:49 > 0:27:53solving all these things that go wrong and my character's come back.

0:27:53 > 0:27:57I went and did it last year and I've come back this year,

0:27:57 > 0:28:00and she's come back because she's lost her fiance.

0:28:00 > 0:28:03And he has to find him.

0:28:03 > 0:28:05- Du-du-duu.- Du-du-duu.

0:28:06 > 0:28:09Right, just quickly run through...

0:28:09 > 0:28:11Whoa, that's good. Fishcakes are in.

0:28:11 > 0:28:15I've just wilted a bit of watercress. Lime juice.

0:28:15 > 0:28:16To get more juice out of a lime,

0:28:16 > 0:28:20- you whack it in the microwave for eight seconds.- Oh, really?

0:28:20 > 0:28:2418 seconds you'll end up with a walnut, but eight seconds

0:28:24 > 0:28:27you'll end up...

0:28:27 > 0:28:28That's great.

0:28:28 > 0:28:33A little bit of that and then what we do with that is we just take this and we just spoon this.

0:28:33 > 0:28:35This is the watercress.

0:28:35 > 0:28:38And instead of using spinach just wilt some watercress down.

0:28:38 > 0:28:41- I love the idea of the watercress. - It's just very different.

0:28:41 > 0:28:43And then of course you've got your little fishcakes

0:28:43 > 0:28:46which are great, you can prepare these in advance.

0:28:46 > 0:28:48These come out, look.

0:28:48 > 0:28:52And then you take your little fishcake, sit them on there

0:28:52 > 0:28:54and you've got lime butter.

0:28:54 > 0:28:57You don't need anything else with it, really simple.

0:28:57 > 0:29:00I just want to come and eat all the food every week.

0:29:00 > 0:29:01You can do.

0:29:01 > 0:29:05In fact, I've just noticed, you can come and decorate our Christmas tree, because look.

0:29:05 > 0:29:08This is what I love. BBC have got cutbacks, but look at this.

0:29:08 > 0:29:10Oh.

0:29:10 > 0:29:14It's only half-finished. Look at it! I love it, it's brilliant.

0:29:14 > 0:29:15What do you reckon?

0:29:17 > 0:29:20- Mmm.- Those Arbroath Smokies are amazing.

0:29:20 > 0:29:21The Smokies are fantastic.

0:29:21 > 0:29:24They're brilliant, aren't they?

0:29:24 > 0:29:27That sauce, as well. Ah, it's beautiful.

0:29:27 > 0:29:28They're absolutely brilliant.

0:29:32 > 0:29:34Glad you enjoyed it, Lisa.

0:29:34 > 0:29:36Now, if you can get a hold of some Arbroath Smokies,

0:29:36 > 0:29:38they really are delicious.

0:29:38 > 0:29:40If you'd like to try cooking any of the studio recipes

0:29:40 > 0:29:42including that one - you've seen on today's show,

0:29:42 > 0:29:46all of those are just a click away at bbc.co.uk/recipes.

0:29:46 > 0:29:48Today we're looking back at some of the finest

0:29:48 > 0:29:51dishes from the Saturday Kitchen archives.

0:29:51 > 0:29:55Now, as one of the few chefs to gain three coveted Michelin Stars,

0:29:55 > 0:29:58it's always an honour to have the great and personal friend of mine

0:29:58 > 0:30:03Mr Pierre Koffmann visit the Saturday Kitchen studio.

0:30:03 > 0:30:07In this next clip he treats us to a fantastic French classic - duck a l'orange.

0:30:07 > 0:30:10- We're cooking a traditional French dish?- Yeah, we've duck a l'orange.

0:30:10 > 0:30:13It's called bigarade, no?

0:30:13 > 0:30:17Bigarade sauce, yes, made of sugar...

0:30:17 > 0:30:20and vinegar. I nearly forgot what I was going to say!

0:30:20 > 0:30:24- So we're going to start with some mallard first.- Yeah.

0:30:24 > 0:30:28We are going to put the skin of the orange inside to give

0:30:28 > 0:30:29a bit of flavour.

0:30:29 > 0:30:32- I'll let you do that.- Yeah.- Perfect.

0:30:32 > 0:30:37- I'm going to start to do the vegetables.- Right.

0:30:37 > 0:30:42The vegetables will be a mix of bacon, sweet bacon, carrot,

0:30:42 > 0:30:48celeriac and cabbage, with a touch of garlic to be really French.

0:30:48 > 0:30:51- I'll give you that there. There you go.- Keep your breath alive.

0:30:51 > 0:30:56- Do you want that turning up? - It's fine. Done the orange?

0:30:56 > 0:30:59Yep, done it. It's in.

0:30:59 > 0:31:01There you are.

0:31:01 > 0:31:03Right, I'm going to peel the old orange.

0:31:03 > 0:31:07- James, did you used to work for Pierre?- I literally spent...

0:31:07 > 0:31:09- Nearly, nearly.- Nearly.

0:31:09 > 0:31:14I spent a morning when I was 18 years old in a kitchen.

0:31:14 > 0:31:17He's actually calmed down a lot since then.

0:31:17 > 0:31:21- He was too scared to knock at the door to look for a job.- Really?

0:31:21 > 0:31:24I must have been shouting.

0:31:24 > 0:31:27No, I did genuinely knock on the door at 17 years old,

0:31:27 > 0:31:32with a roll of knives and I ran off.

0:31:32 > 0:31:35- Did you?- Yeah, I ran off.

0:31:35 > 0:31:39I mean, back then, you know, it was THE place to work.

0:31:39 > 0:31:44- Mr Angry with a pig's trotter in his hand.- Yeah.

0:31:44 > 0:31:48But, I mean, most of the traditional dishes came out of Pierre's kitchen.

0:31:48 > 0:31:51That was the Waterside and Tante Claire.

0:31:51 > 0:31:53How did the Tante Claire start?

0:31:53 > 0:31:57If you are a chef you want to have your own restaurant -

0:31:57 > 0:32:00so that's the dream of every chef.

0:32:00 > 0:32:05And so, after working for many years for the Roux brothers,

0:32:05 > 0:32:09I decided to try my chance at my own restaurant.

0:32:09 > 0:32:14So that's how I started. It was quite successful.

0:32:14 > 0:32:16I was lucky, too.

0:32:16 > 0:32:22We had 36 covers on the first night and were full since.

0:32:23 > 0:32:27But what brought you here was not food. It was rugby.

0:32:27 > 0:32:30No, because the reputation of food in England was not that

0:32:30 > 0:32:33- brilliant at the time.- Right.

0:32:35 > 0:32:37I came to rugby.

0:32:37 > 0:32:39I come from the south west of France,

0:32:39 > 0:32:42- where they play a lot of rugby. - Yeah.

0:32:42 > 0:32:48The game was invented in France, in fact, not in England.

0:32:48 > 0:32:53So I said I'd go to London to see the French beat the English.

0:32:55 > 0:33:00They did it that year by 35 to 3, in case other people forgot.

0:33:00 > 0:33:02LAUGHTER

0:33:02 > 0:33:06Talk about living on past glories!

0:33:06 > 0:33:10- 42 years later, I'm still here. - What's the score now?

0:33:10 > 0:33:13- I don't know, I forgot. - But you retired recently.

0:33:13 > 0:33:15Sometimes it's better to forget about those things.

0:33:15 > 0:33:19But you retired recently, as well, and then you've come back into it again.

0:33:19 > 0:33:24Yeah, I decided to retire ten years ago now, so...

0:33:27 > 0:33:31And I was getting bored, so I decided to start again.

0:33:31 > 0:33:35I had my time, my time in retirement,

0:33:35 > 0:33:37and now I'm back cooking.

0:33:37 > 0:33:39I still enjoy it like the first day.

0:33:39 > 0:33:42Cos it was a pop-up restaurant that got you back into the kitchen?

0:33:42 > 0:33:44Yeah, they asked me

0:33:44 > 0:33:49to do a pop-up restaurant on the roof of Selfridges, where time to

0:33:49 > 0:33:55time, I used to call the head of the restaurant because he was very hard.

0:33:55 > 0:34:00It was supposed to be for a period of a week,

0:34:00 > 0:34:05and we managed to do two months.

0:34:05 > 0:34:08In those two months, we did 3,200 pigs' trotters.

0:34:08 > 0:34:11Ten of them was yours, as well.

0:34:11 > 0:34:13No, I had ten pig trotters at The Berkeley.

0:34:13 > 0:34:16The final service at The Berkeley, I came in with nine mates

0:34:16 > 0:34:18- and we all had pig's trotter.- Right.

0:34:18 > 0:34:21But I came to the pop-up and had pig's trotters.

0:34:21 > 0:34:22LAUGHTER

0:34:22 > 0:34:24And you had pig's trotters last night?

0:34:24 > 0:34:25Oh, my goodness, they're amazing.

0:34:25 > 0:34:29Pierre told us in rehearsal that he only uses the rear trotters.

0:34:29 > 0:34:32Yeah, because the front ones are too small, so you've got nothing.

0:34:32 > 0:34:34Have you ever done anything with the front ones?

0:34:34 > 0:34:38No, we don't even buy them.

0:34:38 > 0:34:41I don't buy the whole pig, you've got to understand.

0:34:41 > 0:34:42I buy just the trotter.

0:34:42 > 0:34:45At the beginning, they used to be free, the trotters.

0:34:45 > 0:34:47Nobody used the trotter.

0:34:49 > 0:34:52But now you've got to pay for it.

0:34:52 > 0:34:54I had beans on toast last night.

0:34:54 > 0:34:58So how long would you put the duck in there?

0:34:58 > 0:35:02- How long would you put the duck in the oven for?- For about 15 minutes.

0:35:02 > 0:35:04It depends on the size of the duck, of course.

0:35:04 > 0:35:10- Now this recipe comes from your love of classical French cooking.- Yeah.

0:35:10 > 0:35:12Particularly the area you were brought up,

0:35:12 > 0:35:14because this links in with your book.

0:35:14 > 0:35:16So tell us about this and the connection with your book,

0:35:16 > 0:35:18because that is a direct link to it.

0:35:18 > 0:35:21The drink is made in the village I come from in France.

0:35:21 > 0:35:25It's called a Poussoir Pierre. It's a copy of Grand Marnier.

0:35:25 > 0:35:28Grand Marnier is done with brandy.

0:35:28 > 0:35:31Poussoir Pierre is done with Armagnac.

0:35:31 > 0:35:32We're going to make this sauce now.

0:35:32 > 0:35:37So the sauce is a kind of caramelised sauce,

0:35:37 > 0:35:40so you put sugar and vinegar.

0:35:40 > 0:35:42You reduce the vinegar. You cook it, in fact.

0:35:42 > 0:35:47It will turn into, not burnt, but caramel, you know?

0:35:47 > 0:35:52This book is a series of your journey through that area, as well?

0:35:52 > 0:35:55Yes, I come from this part. It's not only from this part of France.

0:35:55 > 0:36:00It's French, that's all. You see the caramel is golden now.

0:36:00 > 0:36:04So what vinegar have you put in there? What type of vinegar is that?

0:36:04 > 0:36:06White wine vinegar.

0:36:08 > 0:36:13Yeah, I come from a generation where it was white vinegar or red vinegar.

0:36:13 > 0:36:18We didn't have 20 types of vinegar the young chefs use now.

0:36:20 > 0:36:22Tell us about this, then. What is this?

0:36:22 > 0:36:27That is only Armagnac and orange.

0:36:27 > 0:36:29Very similar to Grand Marnier.

0:36:29 > 0:36:32Also, this recipe is in your book as well, this cabbage,

0:36:32 > 0:36:36cos this has got the bacon, we've put some celeriac in there, some carrots.

0:36:36 > 0:36:41Where did you first start in your cooking? Something from your parents?

0:36:41 > 0:36:44No, it's from at home. Every Frenchman eats well at home.

0:36:44 > 0:36:47Or they used to.

0:36:47 > 0:36:54I was at school until the age of 14 with a report - "can do better."

0:36:54 > 0:36:58I never did better, so one day they call my Pa and said,

0:36:58 > 0:37:00"Maybe he can do better somewhere else.

0:37:00 > 0:37:04"We'd have a free seat for somebody else(!)"

0:37:04 > 0:37:08- So I chose a job.- Yeah. You chose the right job. Certainly did that.

0:37:08 > 0:37:12I went for a different job.

0:37:12 > 0:37:15I went for a cookery school because it was still a school.

0:37:15 > 0:37:20So a little bit of white wine in there.

0:37:20 > 0:37:24- So there it's ready.- We've got our duck here. Look at that.

0:37:24 > 0:37:29Looks absolutely fantastic. Very festive with the orange out of there.

0:37:30 > 0:37:34Now, the book is a sort of relaunch, is it?

0:37:34 > 0:37:38The relaunch of a book called "A Memory of Gascony".

0:37:38 > 0:37:43- A memory of my young life when I was a young boy...- Yeah.

0:37:43 > 0:37:48..in France, so it's a very nice book to read.

0:37:49 > 0:37:52I cannot leave you on your own!

0:37:52 > 0:37:56LAUGHTER

0:37:56 > 0:37:59Can we have that again in slo-mo?

0:38:00 > 0:38:02He's your hero. Oh, dear.

0:38:06 > 0:38:09- Made my day, that has. - It's a nice book to read.

0:38:09 > 0:38:13Same in French, you see. 23 years on, I just want to run away.

0:38:14 > 0:38:17So you've got a lot of reading in that book.

0:38:17 > 0:38:19I think it's a beautiful story.

0:38:19 > 0:38:23I think it will be the perfect book for Christmas for you.

0:38:23 > 0:38:26- Right, we've got this.- Yeah.

0:38:26 > 0:38:28Do you want me to finish off this?

0:38:28 > 0:38:30- Yeah, good.- Don't leave him alone!

0:38:30 > 0:38:33I'll keep an eye.

0:38:33 > 0:38:36But you're still cooking every night in the restaurant.

0:38:36 > 0:38:40Yeah, I do five days a week, you know. I really enjoy it, you know.

0:38:40 > 0:38:45To be honest, I know nothing else but cooking.

0:38:45 > 0:38:48Well, you don't need to, do you?

0:38:48 > 0:38:50To be a good chef, you've got to be greedy, you know?

0:38:50 > 0:38:52- You've got to enjoy eating.- Yeah.

0:38:52 > 0:38:55- Can I put this on a plate? - If you are not greedy...

0:38:55 > 0:38:57Yes, you can, of course.

0:38:59 > 0:39:01..you are not a good chef, you know.

0:39:01 > 0:39:07Before, they used to say you've got to be scared of a skinny chef,

0:39:07 > 0:39:09but now you've got some good skinny chefs.

0:39:09 > 0:39:13By the way, he did point a knife at you when he said that.

0:39:13 > 0:39:16- Do you want me to put some butter in there?- I'll let you.

0:39:16 > 0:39:18- You enjoy your butter, so, yes. - Thank you very much.

0:39:18 > 0:39:23- What's the most single important ingredient in cooking?- Salt, maybe.

0:39:23 > 0:39:28Salt, because a pinch of salt can change a dish completely.

0:39:28 > 0:39:30If it's not properly seasoned, it can be terrible,

0:39:30 > 0:39:33and just pinch makes it nice, you know.

0:39:33 > 0:39:37- Salt would be it. - Well, I'm not seasoning this one.

0:39:37 > 0:39:39I'll leave that with you.

0:39:39 > 0:39:42So you've got a little bit of butter in there.

0:39:42 > 0:39:44You want the orange in there now.

0:39:44 > 0:39:47- Yeah.- I'll leave you to season that.

0:39:57 > 0:39:59THEY CHEER AND APPLAUD

0:39:59 > 0:40:01That's why I wasn't doing that.

0:40:01 > 0:40:03LAUGHTER

0:40:03 > 0:40:05Happy with that? There you go.

0:40:09 > 0:40:11- Duck a l'orange.- Duck a l'orange.

0:40:13 > 0:40:17- So tell us what this dish is in French, then.- Canard a l'orange.

0:40:17 > 0:40:21- With the cabbage? - With the boiled cabbage, you know.

0:40:21 > 0:40:24There you go. Just look at that.

0:40:24 > 0:40:28APPLAUSE

0:40:30 > 0:40:32Right, looks great. Look at that.

0:40:32 > 0:40:35Well, I didn't do anything on that one.

0:40:35 > 0:40:39- Have a seat over there.- Tuck in there.- Now I can relax now.

0:40:39 > 0:40:41Let's dive in.

0:40:41 > 0:40:44- Tell us what you think of that. - It smells amazing, doesn't it?

0:40:44 > 0:40:48And that bit of vinegar just gives it a little bit of a kick, as well.

0:40:48 > 0:40:50Yeah, sharpness. The orange, too, will do the same.

0:40:50 > 0:40:53Well, it's stunning, obviously.

0:40:56 > 0:41:00Absolutely spectacular. That duck tasted divine.

0:41:00 > 0:41:02Now, from one legend to another.

0:41:02 > 0:41:04It's time for another journey through France

0:41:04 > 0:41:06with the late, great Keith Floyd.

0:41:22 > 0:41:25This is what happens when you let your emotions rule your mind.

0:41:25 > 0:41:27I'm a fool to myself, you know.

0:41:27 > 0:41:30My relationship with the director is based on trust and understanding.

0:41:30 > 0:41:32I don't trust him and he doesn't understand me.

0:41:32 > 0:41:34He knows I hate flying.

0:41:34 > 0:41:36I have got no head for heights, but somehow he persuaded me

0:41:36 > 0:41:39to take a short flight, he said, just for a good few shots.

0:41:39 > 0:41:41How could I possibly refuse?

0:41:41 > 0:41:43Anyway, the crew was suggesting I was a bit yellow.

0:41:43 > 0:41:46I protested, I prayed for fog, but to no avail.

0:42:04 > 0:42:06The bottom line here is that I do not like being in this balloon.

0:42:06 > 0:42:08I know it looks great on television.

0:42:08 > 0:42:11I know it looks a lovely sunshiny day, alpine scenery,

0:42:11 > 0:42:15drifting over the Vosges Mountains, here in Alsace on our way to lunch,

0:42:15 > 0:42:18but we're 3,000 feet and nothing on the clock but the maker's name.

0:42:18 > 0:42:21Happily, I've got a decent glass here to cheer things up

0:42:21 > 0:42:24and when we do land, I'm going to cook the most fabulous pheasant in

0:42:24 > 0:42:28cabbage and show you how they make the superb cheese which was, in

0:42:28 > 0:42:32fact, invented here many centuries ago by Irish monks in Munster,

0:42:32 > 0:42:33where they founded a monastery.

0:42:33 > 0:42:37But, in the meantime, this is Keith Floyd, above the Vosges Mountains,

0:42:37 > 0:42:39absolutely terrified for Floyd On France.

0:42:42 > 0:42:45He said it was simply a question of mind over matter.

0:42:45 > 0:42:47He didn't mind and I didn't matter,

0:42:47 > 0:42:50but things went wrong, we ran out of gas, and, you've got it,

0:42:50 > 0:42:52we crash landed in the road.

0:42:52 > 0:42:54Ha-ha-ha!

0:42:57 > 0:43:00Andre Graf, my mad pilot, managed to save a little gas, of course,

0:43:00 > 0:43:03for what he called essential requirements.

0:43:03 > 0:43:07It is Alsatian Champagne from Alsace

0:43:07 > 0:43:12and, of course, it's an old tradition since 1783,

0:43:12 > 0:43:15when the balloon was invented in France.

0:43:15 > 0:43:18So, since this year, ever,

0:43:18 > 0:43:21when there is a new flight,

0:43:21 > 0:43:24people who fly the first time in balloon,

0:43:24 > 0:43:27they have to drink Champagne.

0:43:34 > 0:43:38Pity you didn't save the gas you used to

0:43:38 > 0:43:41cool down the Champagne to put in the balloon.

0:43:41 > 0:43:44Yeah, sure. We should have had the gas we used.

0:43:44 > 0:43:47HE LAUGHS

0:43:47 > 0:43:50- OK.- Brilliant.

0:43:55 > 0:43:58And then there is another tradition,

0:43:58 > 0:44:03but I guess we just have to take care of the technical

0:44:03 > 0:44:05point of view, but this is the other tradition.

0:44:05 > 0:44:09THEY LAUGH

0:44:09 > 0:44:12My rendezvous was a remote farmhouse in the Munster valley,

0:44:12 > 0:44:14where they survive purely on the sale of their cheeses.

0:44:14 > 0:44:17Of course, the rest of the journey was made on foot,

0:44:17 > 0:44:19while Andre entertained me with witty stories of derring-do

0:44:19 > 0:44:24drawn from a vast experience - all of six hours - of balloon-flying.

0:44:24 > 0:44:26It turned out that Andre was a distant relation to

0:44:26 > 0:44:31another of the valley's famous sons, Dr Albert Schweitzer, who once said,

0:44:31 > 0:44:35"You'd never get me up in a balloon, John."

0:44:35 > 0:44:39What I'm doing today is cooking a very simple Alsatian dish

0:44:39 > 0:44:43of pheasant rolled in cabbage and stewed in white wine.

0:44:43 > 0:44:45Riesling, in fact, the wine from this area.

0:44:45 > 0:44:48The very thing that's important to mention about French

0:44:48 > 0:44:49provincial cooking, the reason it tastes

0:44:49 > 0:44:52so good all the time is that they use the ingredients from their

0:44:52 > 0:44:55own area, and Clive, if you'd like to spin round these ingredients.

0:44:55 > 0:44:59Here's a pheasant that was shot locally, for example.

0:44:59 > 0:45:04Here is home-cured salt and smoked bacon from this very farm.

0:45:04 > 0:45:08Carrots from the garden. Juniper berries from Sainsbury's.

0:45:08 > 0:45:11Bay leaves from the garden, as well, and dried.

0:45:11 > 0:45:15Garlic from here and properly homemade sausages.

0:45:15 > 0:45:17The reason the taste di... dish tastes good -

0:45:17 > 0:45:18sorry to slur my words -

0:45:18 > 0:45:20is they use the Riesling wine.

0:45:20 > 0:45:22They wouldn't go and buy a jug of Moroccan wine to make their

0:45:22 > 0:45:25dish in this part of the world, like we'd probably have to do in England.

0:45:25 > 0:45:27You can still make it that way if you want to.

0:45:27 > 0:45:30Anyway, I've got to wrap up the rest of these little leaves

0:45:30 > 0:45:32around the pheasant.

0:45:32 > 0:45:35I'm muttering my words a bit, but sometimes that happens

0:45:35 > 0:45:37and you have to put up with it because I've been up very

0:45:37 > 0:45:39early this morning getting shots and making cheese

0:45:39 > 0:45:42and all that sort of stuff.

0:45:42 > 0:45:45Then what I have to do is fry off all my little

0:45:45 > 0:45:48bit of ingredients in the frying pan and mix it all up together.

0:45:48 > 0:45:51Now you've seen that so many times before.

0:45:51 > 0:45:55You've seen those really interesting shots above frying pans.

0:45:55 > 0:45:58Why don't you go, as I said earlier, have a look at the cheese-making,

0:45:58 > 0:46:01and I'll join you a bit later, OK?

0:46:03 > 0:46:05# When manufacturing a Munster cheese

0:46:05 > 0:46:08# You'll need these ingredients, please

0:46:08 > 0:46:11# One vat of local rather fresh white curd

0:46:11 > 0:46:13# And all of zees must be stirred

0:46:13 > 0:46:15# There upon a fire of wood

0:46:15 > 0:46:18# You have to warm it up real good

0:46:18 > 0:46:21# Until it gets so nice and heated

0:46:21 > 0:46:23# See that the mixture's carefully treated

0:46:23 > 0:46:26# Now add the rennet to make it all congeal

0:46:26 > 0:46:28# You must feel a little ill

0:46:28 > 0:46:31# Fish out the lumps which now are nice and thick

0:46:31 > 0:46:34# Then you must chop them quick

0:46:34 > 0:46:36# Or you'll be far too sick. #

0:46:36 > 0:46:38THEY RETCH

0:46:38 > 0:46:40That was very witty.

0:46:40 > 0:46:43Anyway, the set cheese are salted, stored

0:46:43 > 0:46:45and turned daily for up to three weeks.

0:46:45 > 0:46:48It's a strong tangy cheese with a pungent smell,

0:46:48 > 0:46:50but it's quite delicious.

0:46:50 > 0:46:54There we are, that's four or five minutes in the pan there.

0:46:54 > 0:46:56Nicely golden, slightly browning

0:46:56 > 0:46:58and they're ready to go into the main pot.

0:46:58 > 0:46:59Incidentally, this is a dish

0:46:59 > 0:47:01that you don't have to just use pheasant with.

0:47:01 > 0:47:05You could use old grouse, old pigeons, all kinds of game birds.

0:47:05 > 0:47:08Birds always - chickens, pheasants, quail -

0:47:08 > 0:47:10but as long as they're the old and tough ones,

0:47:10 > 0:47:13it's the way of using up all the old toughie ones.

0:47:13 > 0:47:17Not succulent tender ones that you would use for roasting.

0:47:17 > 0:47:23Now, the other thing is, of course, there's a lot to Alsatian cooking

0:47:23 > 0:47:26and Alsatians owe a lot to me

0:47:26 > 0:47:29because the reason I'm having this very substantial dish today is

0:47:29 > 0:47:32cos, after that horrific crash and my ex-friend the balloon pilot

0:47:32 > 0:47:36is coming to lunch, we need something to build ourselves up,

0:47:36 > 0:47:38because I didn't enjoy that experience at all.

0:47:38 > 0:47:40Fishing boats and things are OK, helicopters are OK,

0:47:40 > 0:47:43but that blasted balloon really made me a bit miserable.

0:47:43 > 0:47:47Clive, I'm going to have to bring this over to you, if you don't mind,

0:47:47 > 0:47:49to show you what I've got in there now.

0:47:49 > 0:47:52Just the packets of pheasant wrapped in cabbage

0:47:52 > 0:47:55on top of their little bed of vegetables and bacon, OK?

0:47:55 > 0:48:00Bay leaf goes in. A couple of juniper berries plop in like that.

0:48:00 > 0:48:02And then, you can't use -

0:48:02 > 0:48:05I'm very sorry about this, English sausage manufacturers -

0:48:05 > 0:48:07you can't use those ones you sell with e-numbers in

0:48:07 > 0:48:09in the supermarkets for this dish.

0:48:09 > 0:48:12You've got to find somebody who makes a proper sausage, OK?

0:48:12 > 0:48:13Just give those a slight prick.

0:48:13 > 0:48:17Then, bearing in mind the old principle that you should

0:48:17 > 0:48:19never cook with wine that you can't drink...

0:48:19 > 0:48:22I mean, if the wine is not good enough to drink...

0:48:24 > 0:48:27..which this most certainly is, you mustn't cook with it.

0:48:27 > 0:48:30So I'll just pour myself one last little slurp and then,

0:48:30 > 0:48:32cos it is only the balloon pilot after all...

0:48:32 > 0:48:36The way he was interfering with that gas yesterday was very worrying.

0:48:36 > 0:48:40There we are, that goes in like that.

0:48:40 > 0:48:42The lid goes on the top.

0:48:42 > 0:48:44Seen the lid?

0:48:44 > 0:48:47This is the thing we do very carefully

0:48:47 > 0:48:50cos the next time you see this dish it will be cooked

0:48:50 > 0:48:53and the director will say, "Did we see the oven properly?"

0:48:56 > 0:48:59THEY SPEAK FRENCH

0:49:04 > 0:49:06'I didn't realise so many people were coming to lunch.

0:49:06 > 0:49:09'I panicked when I saw these big farmers with enormous appetites

0:49:09 > 0:49:11'coming in from the fields.

0:49:11 > 0:49:14'It was a bit much to ask one pheasant - not that I did -

0:49:14 > 0:49:15'to feed six people,

0:49:15 > 0:49:18'so remember, one pheasant is fine for two or three,

0:49:18 > 0:49:21'and the mad balloonist and I had to make do with some cream cheese.'

0:49:21 > 0:49:23It is cheese - it is first of all cheese,

0:49:23 > 0:49:27but this cheese is not right at all

0:49:27 > 0:49:30and it is still a sweet cheese,

0:49:30 > 0:49:33so it is served with some cream.

0:49:33 > 0:49:38So there is what we call in France, the small milk.

0:49:38 > 0:49:41I mean, it's what drops.

0:49:41 > 0:49:43The whey, I think we call that.

0:49:43 > 0:49:47And so you take this

0:49:47 > 0:49:50and you pour it on the cheese here

0:49:50 > 0:49:52and this is very good.

0:49:52 > 0:49:54I mean, you have truffe du perigord,

0:49:54 > 0:49:59or you have goose liver or Champagne,

0:49:59 > 0:50:02something very well known from France,

0:50:02 > 0:50:05but this one should be very well known. It is very good.

0:50:05 > 0:50:08Would you have sugar with it?

0:50:08 > 0:50:10You take some sugar with it.

0:50:10 > 0:50:15I guess there's already some on it, but it is very, very fine.

0:50:17 > 0:50:23So, all the gastronomy in the farms was originally...

0:50:23 > 0:50:25Beautiful.

0:50:25 > 0:50:29..so that people could stay all the summer long on the mountain

0:50:29 > 0:50:33and they didn't need anything. They just took some sugar with them.

0:50:33 > 0:50:36'Mad as a hatter. There are more out than in, you know.

0:50:36 > 0:50:38'Anyway, back at the Maison de Tete, they're busily

0:50:38 > 0:50:41and cheerfully preparing the great regional speciality, choucroute.

0:50:41 > 0:50:43Take it away, boys.

0:50:45 > 0:50:49LIVELY ACCORDION MUSIC

0:51:11 > 0:51:14You all know what choucroute is, of course.

0:51:14 > 0:51:17Just to remind you, it's fermented cabbage boiled and then heaped with

0:51:17 > 0:51:21slices of cooked smoked ham, bacon, pork, sausages, liver,

0:51:21 > 0:51:23dumplings and boiled potatoes.

0:51:23 > 0:51:26It doesn't half build you up.

0:51:26 > 0:51:29ACCORDION MUSIC CONTINUES

0:51:51 > 0:51:53I was in the middle of cooking a very important dish

0:51:53 > 0:51:56when a couple of coach loads of German holidaymakers marched in

0:51:56 > 0:51:59demanding choucroute and so my chicken in beer

0:51:59 > 0:52:00had to be put to one side.

0:52:00 > 0:52:02I'll explain what I've done up to now.

0:52:02 > 0:52:05First I fried chicken pieces in butter, flamed them with gin,

0:52:05 > 0:52:07added shallots and mushrooms, covered them with beer,

0:52:07 > 0:52:10pinch of salt, pepper and parsley and simmer them for about an hour.

0:52:10 > 0:52:12Now's the time to finish the dish off.

0:52:12 > 0:52:15Although the mice have been at the chicken during my absence, and some

0:52:15 > 0:52:18of these chaps behind me have been eating little bits of it,

0:52:18 > 0:52:21I would in fact like to continue with the cooking demonstration

0:52:21 > 0:52:24if that's all right with the rest of Germany in this part of France.

0:52:24 > 0:52:28Right, so all we do, we lift out these portions of chicken into here

0:52:28 > 0:52:34and finish off the sauce by adding a little fresh cream.

0:52:34 > 0:52:38Pull it back from the heat so it doesn't all curdle. Stay there.

0:52:38 > 0:52:41And then we enrich it with a knob of butter

0:52:41 > 0:52:45before putting it back on to the heat like that.

0:52:45 > 0:52:48I shall ask Mark to taste this in a minute to see

0:52:48 > 0:52:50if he thinks it's any good or not.

0:52:50 > 0:52:53Melt the butter into that.

0:52:53 > 0:52:57Check for seasoning. I think it needs another grind of pepper.

0:52:57 > 0:53:03Like that. I then think I can simply pour that over there.

0:53:06 > 0:53:09Bubble it up.

0:53:09 > 0:53:12Sprinkle a little parsley on and that is coq a la biere,

0:53:12 > 0:53:18a ma facon, ici a la Maison des Tete in Alsace, OK?

0:53:19 > 0:53:22It's terribly dexterous to be able to carve a tomato, I mean a mushroom

0:53:22 > 0:53:25or whatever it is, like that, but it does nothing for the flavour.

0:53:25 > 0:53:27Why can't they leave things alone?

0:53:27 > 0:53:29And another thing, they didn't even ask me

0:53:29 > 0:53:31if I wanted these little tombstones

0:53:31 > 0:53:33put on top of my wonderful-looking dish, which I cooked on my own.

0:53:33 > 0:53:36Looks silly like that.

0:53:36 > 0:53:38And now, of course, for the terrible moment of truth.

0:53:38 > 0:53:40As usual, the rules of this game are

0:53:40 > 0:53:41the chef will be invited to taste it.

0:53:41 > 0:53:44If he says something nice, he stays in the film.

0:53:44 > 0:53:46If he criticises it, he gets cut. Quite straightforward.

0:53:46 > 0:53:49He doesn't actually know I've said that.

0:53:49 > 0:53:51SPEAKS FRENCH

0:53:58 > 0:54:02THEY SPEAK FRENCH

0:54:16 > 0:54:18Mm, it's very nice, Floyd.

0:54:19 > 0:54:21Perfect cooking.

0:54:21 > 0:54:26The sauce is all right, but if you keep a little bit beer

0:54:26 > 0:54:32and you put it on the ham, it brings a little, you know?

0:54:32 > 0:54:35- Just brings the flavour... - Much better.- ..much better.

0:54:35 > 0:54:40You see, we do it here and another place, but very good.

0:54:40 > 0:54:42Very good.

0:54:42 > 0:54:45So what he's really saying there in precise terms, although the sauce is

0:54:45 > 0:54:48made from beer, I should have saved a little bit of beer,

0:54:48 > 0:54:50fresh beer, to add at the last minute,

0:54:50 > 0:54:54just to re-bring back the flavour of the beer.

0:54:54 > 0:54:55Otherwise it was quite well cooked.

0:54:55 > 0:54:58You heard. I mean, you can speak English as well as I can.

0:54:58 > 0:55:00All these chefs are smiling, drinking Champagne.

0:55:00 > 0:55:01Everybody's being very happy.

0:55:01 > 0:55:04If he's such a nice bloke, then, why is this in the kitchen,

0:55:04 > 0:55:08I would like to know? He says it's just for pointing at the orders.

0:55:08 > 0:55:11But I see chaps round here with bandages and things like that.

0:55:11 > 0:55:13This has been used quite a lot.

0:55:13 > 0:55:15What exactly is this for?

0:55:15 > 0:55:19- That... - HE LAUGHS

0:55:19 > 0:55:22I can't tell you in French, in English.

0:55:22 > 0:55:26But, when somebody is doing something wrong, he becomes,

0:55:26 > 0:55:27a little bit...

0:55:27 > 0:55:33Why that is broken in two places, and we have repaired it. You see?

0:55:33 > 0:55:37- Est-qu'il se cruel, un monstre, comme ca?- De fois. Souvant.

0:55:37 > 0:55:38Ouais, souvant.

0:55:38 > 0:55:40LAUGHTER

0:55:40 > 0:55:43What I've always wanted to do is take a lesson from a master chef

0:55:43 > 0:55:45and have a go at my producer.

0:55:45 > 0:55:46Where is he?!

0:55:51 > 0:55:52Cracking stuff there, Keith.

0:55:52 > 0:55:55As ever on Best Bites, we're looking back at some of the most

0:55:55 > 0:55:58mouthwatering recipes from the Saturday Kitchen store cupboard.

0:55:58 > 0:56:00Still to come on today's Best Bites:

0:56:00 > 0:56:04Time didn't seem to be the main concern when Wolfgang Puck found

0:56:04 > 0:56:07himself at the Omelette Challenge hobs, against Theo Randall.

0:56:07 > 0:56:10How did they both do? Find out in just a few minutes.

0:56:10 > 0:56:12Silvena Rowe brings a marvellous,

0:56:12 > 0:56:14Middle Eastern lamb stew to the table.

0:56:14 > 0:56:17She serves it with a side of saffron and rose-water pilaf.

0:56:17 > 0:56:20And Michael Ball faces Food Heaven or Food Hell.

0:56:20 > 0:56:22Would he get his Food Heaven -

0:56:22 > 0:56:25poached and roasted pork belly with sauteed cabbage and bacon?

0:56:25 > 0:56:28Or would he get his dreaded Food Hell - curried monkfish medallions,

0:56:28 > 0:56:31with mussels in a cream sauce?

0:56:31 > 0:56:33Find out what he gets to eat at the end of the show.

0:56:33 > 0:56:36Now, I used to work in the kitchens of Chewton Glen

0:56:36 > 0:56:39when I was a young lad, so it was a pleasure to have the executive chef,

0:56:39 > 0:56:43Luke Matthews, join us in the Saturday Kitchen studio.

0:56:43 > 0:56:45Here he is with a spectacular sea bass dish.

0:56:45 > 0:56:49Please welcome Luke Matthews! Great to have you on the show.

0:56:49 > 0:56:52- On the menu today, we have what? - Beautiful, line-caught sea bass.

0:56:52 > 0:56:55Absolutely delicious, really lovely and fresh.

0:56:55 > 0:56:57I'm going to fillet that off.

0:56:57 > 0:57:00You can see the difference between the line-caught one

0:57:00 > 0:57:03- and the farmed one - size. - Well, that's for one.

0:57:03 > 0:57:05I mean, that's probably a 5lb fish.

0:57:05 > 0:57:07The farmed ones are normally portion-size.

0:57:07 > 0:57:11You can use the farmed, or you could supplement it

0:57:11 > 0:57:12with sea bream if you wanted to.

0:57:12 > 0:57:15I know you're going to get on and start filleting this,

0:57:15 > 0:57:17because you want me to get on and do the...

0:57:17 > 0:57:20You're going to start making the mussels.

0:57:20 > 0:57:25This is a little broth to go with the sea bass, then?

0:57:25 > 0:57:28It's almost like two dishes in one, really.

0:57:28 > 0:57:32You could eat the broth as a soup, and then, for a bit more luxury,

0:57:32 > 0:57:35put a piece of fish on the top of it.

0:57:35 > 0:57:38So I'm only going to fillet one side of this off.

0:57:38 > 0:57:40I'm going to get on and cook these mussels,

0:57:40 > 0:57:42that's the first thing I'm going to do.

0:57:42 > 0:57:45So we have a little bit of shallot in here.

0:57:45 > 0:57:47It's an interesting part of the world, really, where you are,

0:57:47 > 0:57:52because it crosses two counties, doesn't it? The hotel?

0:57:52 > 0:57:53It does indeed, yeah.

0:57:53 > 0:57:56Some of the hotel is in Dorset and some of the hotel is in Hampshire.

0:57:56 > 0:57:58So it is an interesting situation.

0:57:58 > 0:58:01But you've got an amazing selection of food round there.

0:58:01 > 0:58:03Particularly - we're talking sea bass now - you can

0:58:03 > 0:58:08literally walk out of the hotel and see the coast were you get this from.

0:58:08 > 0:58:09And you can walk the other way

0:58:09 > 0:58:14and you're in the forest picking mushrooms. We're very, very lucky.

0:58:14 > 0:58:16Graphically-wise,

0:58:16 > 0:58:20you're literally just on the edge of the New Forest, aren't you?

0:58:20 > 0:58:25We're sort of between Southampton and Bournemouth, right on the coast.

0:58:25 > 0:58:30I'm just pulling out the little pin bones now. With some pliers.

0:58:30 > 0:58:33When the fish is very fresh like this, it can be difficult to pull them out.

0:58:33 > 0:58:35But fortunately these are coming out nicely.

0:58:35 > 0:58:39What about Scotland, can you get sea bass up there? Is it different times of year?

0:58:39 > 0:58:42Mainly in the summer, when the sea warms up a wee bit,

0:58:42 > 0:58:45it goes to -15 in Scotland!

0:58:45 > 0:58:48That's before you go in the sea, is it?

0:58:48 > 0:58:51But when it gets a bit warmer we get the sea bass, the Dover sole

0:58:51 > 0:58:54and red mullet, as well, which we never used to get.

0:58:54 > 0:58:57It's migrated further north. There you go.

0:58:57 > 0:58:59So a decent-sized chunk, that's what we're after for this.

0:58:59 > 0:59:02I'm going to get the pan, a little bit of oil on here.

0:59:02 > 0:59:05Is about 140g. We just heat a pan up,

0:59:05 > 0:59:08- we're just using some neutral oil. - A little bit of rapeseed oil.

0:59:08 > 0:59:11I'm just going to put a bit of sea salt.

0:59:11 > 0:59:14The hotel itself has a big, massive restaurant.

0:59:14 > 0:59:17- How many rooms have you got there? - We've got 70 now.

0:59:17 > 0:59:2070 rooms, as well as these fantastic, new, little treehouses.

0:59:20 > 0:59:24These new treehouses, yeah. They're really fantastic.

0:59:24 > 0:59:26We're going to cook that as much as we can on the skin.

0:59:26 > 0:59:28We're going to watch the cooking come up.

0:59:28 > 0:59:30When it's nearly up to the top, we just flip it over.

0:59:30 > 0:59:33- That's why you want me to hold it like this.- That's right.

0:59:33 > 0:59:37As it's so fresh, it tightens, so it can go round in a circle.

0:59:37 > 0:59:40- Mussels, looking good. - They're nearly ready, as well.

0:59:40 > 0:59:43- There's your tomatoes. - I'm going to start the sauce.

0:59:43 > 0:59:45- I'm going to clear that down. - I'm going to get rid of that.

0:59:45 > 0:59:49- You utilise the bones and everything, as well.- There's no waste there.

0:59:49 > 0:59:52All of that can be eaten... Well, not the bones.

0:59:52 > 0:59:55Right, we've got our mussel meat that you've passed through.

0:59:55 > 0:59:57Keep the liquor for this, as well, yeah?

0:59:57 > 0:59:59The secret of this one is the sauce.

0:59:59 > 1:00:03All the sauce is made completely from the mussel stock.

1:00:03 > 1:00:07So mussel's really got a lovely load of flavour.

1:00:07 > 1:00:09Going to put a little bit of shallot in there, James.

1:00:09 > 1:00:13So, Luke, you must have a few stories about Mr Martin, do you?

1:00:13 > 1:00:16Back in the day? Young whippersnapper?

1:00:16 > 1:00:18He only says that when he's stopped cooking, you see?

1:00:18 > 1:00:19LAUGHTER

1:00:19 > 1:00:24I think the difficult thing is which stories I can say.

1:00:24 > 1:00:25None of them.

1:00:25 > 1:00:28Because if you say something, I'm going to leave you here!

1:00:28 > 1:00:30Most of them are too rude.

1:00:30 > 1:00:32I mean, there is the story of when he crashed his car

1:00:32 > 1:00:37into a lamppost on his first day, but I won't talk about that one.

1:00:37 > 1:00:40Did you visualise this young lad in the pastry turning into this

1:00:40 > 1:00:47- global cooking sensation?- I think I always knew James was special.

1:00:47 > 1:00:51- What, when I ran into the lamppost? - Tell everyone that story, James.

1:00:52 > 1:00:55All right. You know what it was like, working in London.

1:00:55 > 1:00:59I worked in London for three years. Mary, when you work in a kitchen in London, you never see London.

1:00:59 > 1:01:03- You never see daylight, you never see anything.- You're just working. - And it's all dark?

1:01:03 > 1:01:04You're just working all the time.

1:01:04 > 1:01:08So I arrived at the Chewton Glen, driving this beautiful driveway, all the way up.

1:01:08 > 1:01:11- And you arrive past a health club...- Was it a Fiesta?

1:01:11 > 1:01:12I think it was. I can't remember.

1:01:12 > 1:01:15There wasn't much left of it after I hit this lamppost!

1:01:15 > 1:01:18And as I was driving up the driveway, there was the health club there,

1:01:18 > 1:01:21and I turned around, and this lady was walking up the health club...

1:01:21 > 1:01:23Attractive lady, he said in rehearsal.

1:01:23 > 1:01:26..with not a lot on. I just turned and looked, a casual glance,

1:01:26 > 1:01:28as it turned around the lamppost was there, I drove at it,

1:01:28 > 1:01:30it drove over it, snapped it in half.

1:01:30 > 1:01:32The lamppost snapped, hit the top of the car,

1:01:32 > 1:01:35and the car stopped right outside the main entrance.

1:01:35 > 1:01:36And the lady?

1:01:36 > 1:01:37She'd just gone.

1:01:37 > 1:01:41That's his side of the story, anyway!

1:01:41 > 1:01:43Right! Moving on with this, on with the sauce.

1:01:43 > 1:01:47- Right, sauce is going well.- Yep.

1:01:48 > 1:01:51In a minute we're going to add some cream.

1:01:51 > 1:01:55The last ingredients we've got is the samphire, which is

1:01:55 > 1:01:56the salty element of the dish.

1:01:56 > 1:01:59We're talking about ingredients in that neck of the woods, as well,

1:01:59 > 1:02:02anyone who hasn't been to the New Forest. Mushrooms, as well.

1:02:02 > 1:02:05You've got some fantastic lamb, so much wonderful things.

1:02:05 > 1:02:09A great larder to be able to work from.

1:02:09 > 1:02:12I think with people's love of food nowadays,

1:02:12 > 1:02:15there's so much more call for all of this product.

1:02:15 > 1:02:18Everyone's getting better at it.

1:02:18 > 1:02:21We are very lucky with what we can get.

1:02:21 > 1:02:24We've got the mussels in there, you want the juices pouring in?

1:02:24 > 1:02:27If we put the juice in there, James, please.

1:02:30 > 1:02:33That's a little bit of the sliced fennel gone in there, as well.

1:02:33 > 1:02:36Yep, and I've also got the saffron in there.

1:02:36 > 1:02:38Just what we need, actually.

1:02:38 > 1:02:41You've got samphire there, is there a season for samphire?

1:02:41 > 1:02:43Is it only the summer?

1:02:43 > 1:02:48I think nowadays it can be farmed all year round, you can get it.

1:02:48 > 1:02:51It comes from somewhere hot, I suppose, at the moment.

1:02:51 > 1:02:54Certainly, we can get it all year round.

1:02:54 > 1:02:56It's amazing, I've actually seen it growing.

1:02:56 > 1:02:58In South Wales, as well, I've seen it on the rocks.

1:02:58 > 1:03:01What it requires is the spray of the water.

1:03:01 > 1:03:03So it doesn't grow right on the water's edge,

1:03:03 > 1:03:06it grows on the rocks where the water sprays onto the rocks.

1:03:06 > 1:03:10- I saw you picking it.- It's fantastic to go see it. Wonderful stuff.

1:03:10 > 1:03:12No need to blanch it, you're just going to pan fry it,

1:03:12 > 1:03:15- just put it straight in the pan. - Yeah, straight in.

1:03:15 > 1:03:17Because you want the crispness of it.

1:03:17 > 1:03:20It's interesting, you're cooking the sea bass all the way up the side of the fish.

1:03:20 > 1:03:23- The key to it is not really turn it over that much?- No.

1:03:23 > 1:03:26I want to get that lovely, crispy skin, because all the goodness is in

1:03:26 > 1:03:30the skin, the oils and everything - the things that are good for you.

1:03:30 > 1:03:32Skin that's not crispy, you don't really want to eat it.

1:03:32 > 1:03:35Throughout your career you've worked in different places,

1:03:35 > 1:03:38but classically trained, you can see from this sort of stuff,

1:03:38 > 1:03:42- the classic form of cooking. - This is proper, proper...- Proper.

1:03:42 > 1:03:47It's all about flavour. You don't need any special...

1:03:47 > 1:03:51You haven't got to make a stock for four days or anything like that.

1:03:51 > 1:03:53It's almost instant, this one.

1:03:53 > 1:03:55There you go, you want to throw those in, as well.

1:03:55 > 1:03:57You want to be careful with the samphire,

1:03:57 > 1:04:02you pick out the centre one, because that can be quite stringy and woody.

1:04:02 > 1:04:05So pull off the little bits around the outside.

1:04:05 > 1:04:08I'm going to turn the fish over, turn this up a bit, and then

1:04:08 > 1:04:11start adding a touch of butter to this to finish it all off.

1:04:11 > 1:04:14Just going to drop a knob of butter in there.

1:04:14 > 1:04:18- People don't realise how good mussel stock is, do they?- It's delicious.

1:04:18 > 1:04:21You shouldn't throw it away, because it makes wonderful sauce for pasta.

1:04:21 > 1:04:24Also, fantastic this time of year, as well.

1:04:24 > 1:04:27Proper, decent-sized ones, that's the key to it.

1:04:28 > 1:04:30This is the way that we finish it -

1:04:30 > 1:04:33little bit of butter just to finish it off.

1:04:33 > 1:04:35Allow it to go a little nut-brown colour,

1:04:35 > 1:04:39and this over the top of the crispy skin on the fish, as well.

1:04:39 > 1:04:41That skin looks very crispy.

1:04:41 > 1:04:44It's quite difficult to get a crispy skin, isn't it?

1:04:44 > 1:04:47Like you say, the key to it is a little bit of oil...

1:04:47 > 1:04:50It's patience, as well. Don't try and turn it over too early.

1:04:50 > 1:04:52- And a good pan.- A hard pan.

1:04:52 > 1:04:54We're ready to plate up when you are.

1:04:54 > 1:04:57When you put the mussels in, don't boil it too long,

1:04:57 > 1:04:59because the mussels will toughen up.

1:04:59 > 1:05:02You want to keep the mussels nice and soft.

1:05:02 > 1:05:05They're not pleasant when they've overcooked.

1:05:07 > 1:05:10You've got your nice bit of fish there.

1:05:10 > 1:05:13Just allow that butter just to go slightly nut-brown.

1:05:13 > 1:05:17Just keep going over the top, and it'll continue to cook that.

1:05:17 > 1:05:19- Mary's excited.- I am.

1:05:19 > 1:05:23- I need a slice, please, James. - There you go.- Thank you very much.

1:05:26 > 1:05:30We put some fresh thyme and a little bit of shallots in that mussel...

1:05:30 > 1:05:31when we cook them.

1:05:31 > 1:05:34Finish it with a tiny little bit of this, which is micro fennel,

1:05:34 > 1:05:37so it's very, very long sprouts of fennel.

1:05:37 > 1:05:40- You can get these in supermarkets. - Yeah, you can now, can't you?

1:05:40 > 1:05:42So, tell us the name of this dish.

1:05:42 > 1:05:45So, that is my line-caught sea bass with mussels, saffron, samphire.

1:05:45 > 1:05:48- A classic, and looks delicious. - Thank you.

1:05:52 > 1:05:54I know this is going to taste good,

1:05:54 > 1:05:57because it certainly smells good. Luke, have a seat over here.

1:05:57 > 1:06:01- Mary, dive into that. - Doesn't that look good?

1:06:01 > 1:06:05You've got the skin crispy, and that is really difficult.

1:06:05 > 1:06:08- Did I see you pressing it down onto...- Yeah, that's my bit!

1:06:08 > 1:06:11You press it...because when it's that fresh, it curls up.

1:06:11 > 1:06:13It will curl over, yeah.

1:06:13 > 1:06:16Dive in, tell us what you think of this one.

1:06:16 > 1:06:20The key to getting that nice and crispy, you can eat the skin, as well.

1:06:20 > 1:06:23- Yeah, you want to eat the skin, don't you?- Yeah.

1:06:23 > 1:06:25- The skin looks lovely. - Lovely, thick fillet...

1:06:25 > 1:06:27Mussels - bang in the season.

1:06:27 > 1:06:30- Things people should be buying, as well.- Yeah, definitely.

1:06:30 > 1:06:32And there are so many things you can do with the mussels.

1:06:32 > 1:06:34It's blooming hot!

1:06:34 > 1:06:35THEY LAUGH

1:06:35 > 1:06:38- You just nod. - Mmm... Mmm!- Happy? There you go.

1:06:42 > 1:06:45And remember, if you want a crispy skin, just have patience.

1:06:45 > 1:06:48The key is not to turn the fish too quickly.

1:06:48 > 1:06:51Now, when Wolfgang Puck came in for his first omelette challenge

1:06:51 > 1:06:53against Theo Randall,

1:06:53 > 1:06:56he thought that charm could work his way to the top of the board

1:06:56 > 1:07:00with a secret ingredient, but would it work? Let's find out.

1:07:00 > 1:07:03Theo, just outside of our top ten. 20 seconds.

1:07:03 > 1:07:06But, Wolfgang, out of everybody on our board, we've got

1:07:06 > 1:07:09a plethora of chefs on our board - who would you like to beat?

1:07:09 > 1:07:12Let me look. I don't have my glasses. Who is this guy here?

1:07:12 > 1:07:14- This guy?- Yes.

1:07:14 > 1:07:16This guy? Martin Blunos.

1:07:16 > 1:07:18- Martin Blunos?- This guy here.

1:07:18 > 1:07:21- Two Michelin stars. So, a bit like you.- OK, a little bit like us.

1:07:21 > 1:07:22So, usual rules apply.

1:07:22 > 1:07:25A three-egg omelette cooked as fast as you can.

1:07:25 > 1:07:27- Let's put the clocks on the screens, please. Are you ready?- OK.

1:07:27 > 1:07:29- Three, two, one, go.- All right.

1:07:32 > 1:07:34Come on, Wolfgang.

1:07:34 > 1:07:36OK, don't worry. We take time.

1:07:37 > 1:07:42I always like those omelettes you get when you go to an all-inclusive.

1:07:42 > 1:07:44THEY LAUGH

1:07:44 > 1:07:46Do you know what I mean?

1:07:46 > 1:07:48It is not sticking, which is good.

1:07:48 > 1:07:49GONG CRASHES

1:07:49 > 1:07:52My wife always tells me, "Take your time." So we go slow, huh?

1:07:52 > 1:07:55- That's right, always go slow, Wolfgang.- You see? I knew it.

1:07:55 > 1:07:57So you fold it nicely together.

1:07:57 > 1:08:00Are we under two minutes still, or what?

1:08:00 > 1:08:01That's beautiful.

1:08:01 > 1:08:03GONG CRASHES

1:08:03 > 1:08:04Now, look at that.

1:08:04 > 1:08:07And then, what I love, put a little caviar on top.

1:08:07 > 1:08:09I always carry...

1:08:09 > 1:08:11THEY LAUGH

1:08:11 > 1:08:13- Do you want a spoon?- Look at that.

1:08:13 > 1:08:15Now, what would you like?

1:08:15 > 1:08:16Look at that.

1:08:17 > 1:08:19It's up to you to choose.

1:08:19 > 1:08:21- No, it's not. It's up to me. - Oh, it's up to you?!

1:08:21 > 1:08:23OK!

1:08:23 > 1:08:25Look at that.

1:08:25 > 1:08:28Sorry, Theo, but you just lost.

1:08:28 > 1:08:30- It's not...- Is it on visual?

1:08:30 > 1:08:31Mmm.

1:08:31 > 1:08:34That's actually... That's actually... Yeah.

1:08:34 > 1:08:37It's one of the best omelettes we've had.

1:08:37 > 1:08:41I didn't put salt because I know we had caviar, so...

1:08:41 > 1:08:43Not bad?

1:08:43 > 1:08:45I will be faster next time.

1:08:45 > 1:08:47Trust me. Right.

1:08:47 > 1:08:49- Wolfgang...- Where am I?

1:08:49 > 1:08:50In the middle somewhere, huh?

1:08:50 > 1:08:53Now, give me a good grade.

1:08:53 > 1:08:55- It's a minute off for the caviar. - OK.

1:08:55 > 1:08:57You did it...

1:08:59 > 1:09:01..quicker than these guys.

1:09:02 > 1:09:05You mean I'm in the top half of the draw?

1:09:05 > 1:09:07No. Top half of the wrong side of the board.

1:09:07 > 1:09:09You did it in 33.40,

1:09:09 > 1:09:12but you brought some caviar, so I knocked two seconds off.

1:09:12 > 1:09:16- 31.40, still a pretty, pretty good time there.- Whoo!

1:09:16 > 1:09:18Right up with Mark Hix there

1:09:18 > 1:09:21- and one of Hairy Bikers. You probably don't know who he is.- OK.

1:09:21 > 1:09:24Not yet. Not yet. But we have another challenge.

1:09:24 > 1:09:26Theo...

1:09:28 > 1:09:31- I don't know where you are. Where are you?- He was there already?

1:09:31 > 1:09:33- Yeah.- There you go.

1:09:33 > 1:09:35- 20 seconds.- Are you getting older and faster?

1:09:35 > 1:09:38- 20.16.- That's a problem!

1:09:38 > 1:09:41You were consistent. You did it in 20.68.

1:09:41 > 1:09:45Still a respectable time, but not on the board. You didn't beat your time.

1:09:45 > 1:09:48- Never mind.- Still, best omelettes we've had for quite a number of weeks.- There you go.

1:09:52 > 1:09:54They may not have been the quickest times,

1:09:54 > 1:09:56but the omelettes where at least edible.

1:09:56 > 1:09:58Well done, chaps.

1:09:58 > 1:10:00Now, Silvena Rowe always blows us away with her colourful cooking

1:10:00 > 1:10:02and personality.

1:10:02 > 1:10:05Ottoman lamb is on the menu today. Enjoy this one.

1:10:05 > 1:10:07- Great to have you on the show. - Fantastic to be back.

1:10:07 > 1:10:10- A new studio, as well. - I know, I know. What can I say?

1:10:10 > 1:10:11I am very impressed.

1:10:11 > 1:10:14It's, like, really amazing. It is very classy.

1:10:14 > 1:10:17OK, this dish blew me away because we don't use any fat.

1:10:17 > 1:10:22So, no onions, no fat, no frying, so it's so good for you, so healthy,

1:10:22 > 1:10:25it's full of the most delicious, wonderful seasonal fruits.

1:10:25 > 1:10:27So, what I have here to start us off with...

1:10:27 > 1:10:29You've got a little bit of fat

1:10:29 > 1:10:32- because there is a little bit of butter in here.- This is for the rice.

1:10:32 > 1:10:34If you want to avoid it, you can avoid it.

1:10:34 > 1:10:38So, I have got some lamb loin here. You can use lamb neck if you want.

1:10:38 > 1:10:40You can even use stewed lamb,

1:10:40 > 1:10:42but then you have to cook it a bit longer.

1:10:42 > 1:10:45Now, the rice that you've got in here, you've got rice, butter...

1:10:45 > 1:10:48So, what I want you to do is to roast the rice in the butter,

1:10:48 > 1:10:51just give it a bit of nuttiness.

1:10:51 > 1:10:55- Saffron?- And then saffron with the rose-water together.- Rose-water?!

1:10:55 > 1:10:59Yeah, rose-water, darling, where I come from, a bit of petal.

1:10:59 > 1:11:01- Let me smell it.- Rose-water? - Gorgeous.

1:11:01 > 1:11:04It just gives you such a wonderful notion, you know?

1:11:04 > 1:11:08- My granny used to use rose water... - I knew you would say that.

1:11:08 > 1:11:09- ..in her bath.- Yes, I know.

1:11:09 > 1:11:12She didn't really eat it that much!

1:11:12 > 1:11:16Your granny had class and taste, what can I say? You know?

1:11:17 > 1:11:22So, basically, just let the saffron and the water go together,

1:11:22 > 1:11:25add it to the rice, stock, almonds

1:11:25 > 1:11:28and basically cook it as you cook pilaf,

1:11:28 > 1:11:30- very slowly, medium heat.- Right.

1:11:30 > 1:11:34- You want a little bit of stock in there, as well?- Yes, please.

1:11:34 > 1:11:37So you put in the stock and the honey and almonds? The whole lot goes in?

1:11:37 > 1:11:38Absolutely.

1:11:38 > 1:11:41So, what I'm doing now, I'm actually flaking the lamb

1:11:41 > 1:11:44and using a dry pan, I'm going to burn it.

1:11:44 > 1:11:45You're going to what?

1:11:45 > 1:11:48Kind of burn it a little bit. Brown it, really, I should say.

1:11:48 > 1:11:50Everything's going to pieces.

1:11:50 > 1:11:52I can't concentrate when I am around you, James.

1:11:52 > 1:11:55It is so difficult, so difficult.

1:11:55 > 1:11:57And now, with Brendan in the studio, as well, really,

1:11:57 > 1:11:59it's getting ridiculous.

1:11:59 > 1:12:02Two dancers, what can I say?

1:12:02 > 1:12:03- Two dancers?- Two dancers?

1:12:03 > 1:12:06- I'm a dancer?- Eh?! - I'm sorry, I'm sorry, Brendan.

1:12:06 > 1:12:08Sorry, did I refer James as a dancer?

1:12:08 > 1:12:10No, he is. He is.

1:12:10 > 1:12:11Warm water...

1:12:11 > 1:12:13Warm water, pomegranate and honey go in here,

1:12:13 > 1:12:16and this is going to be the base of our delicious

1:12:16 > 1:12:21gravy-sauce type of thing, and this is what made Ottoman cuisine

1:12:21 > 1:12:25really a different cuisine, really amazing and delicious

1:12:25 > 1:12:27and voluptuous and dreamy and alluring

1:12:27 > 1:12:29and magical and, basically,

1:12:29 > 1:12:31flying of 1,001 culinary nights!

1:12:31 > 1:12:35So, once this is a little bit more brown,

1:12:35 > 1:12:37- but we don't have the time now. - What was an Ottoman?

1:12:37 > 1:12:40- He's the geezer with the furry hat? - There are loads of them.

1:12:40 > 1:12:42The biggest one was Sultan Suleiman the Magnificent.

1:12:42 > 1:12:45They were sultans, they're like kings, Turkish kings,

1:12:45 > 1:12:48and once upon a time, the Ottoman Empire ruled the world

1:12:48 > 1:12:51and even today, Istanbul, the old Constantinople,

1:12:51 > 1:12:53is still on the crossroad of the spice route.

1:12:53 > 1:12:56Everything that goes back and forward through Asia

1:12:56 > 1:12:58and the Middle East comes through Istanbul,

1:12:58 > 1:13:00so it is just the most alluring, amazing flavours,

1:13:00 > 1:13:03and that's why we are using so many of them.

1:13:03 > 1:13:06We are using saffron, rose-water pomegranate, honey, cumin, etc.

1:13:06 > 1:13:09Now, this pomegranate molasses, you can get this from the store,

1:13:09 > 1:13:11- which is fantastic. - Everywhere. Everywhere.

1:13:11 > 1:13:13- But it is quite strong.- Yes. It is.

1:13:13 > 1:13:15- That's why you have to add water to it.- OK.

1:13:15 > 1:13:17After maybe 20, 30 minutes,

1:13:17 > 1:13:20what we're going to do now is actually add our figs.

1:13:20 > 1:13:23No need to chop 'em up? Just chuck 'em in?

1:13:23 > 1:13:26No, chuck them in. I don't chop. Do I look like a person who chops up?

1:13:26 > 1:13:28No, I chop nothing. OK.

1:13:28 > 1:13:30Can I ask you, just because you are looking free,

1:13:30 > 1:13:32chop up some oregano for me, please.

1:13:32 > 1:13:34The cumin...

1:13:34 > 1:13:38- Because I want some tiny little cute hazelnut-sized meatballs.- OK.

1:13:38 > 1:13:41Now, a little birdie tells me you've been up to my neck of the woods.

1:13:41 > 1:13:42Yes, darling.

1:13:42 > 1:13:46I recorded a brand-new show which is coming out on BBC Two in March

1:13:46 > 1:13:47called Country Show Cook Off,

1:13:47 > 1:13:51and I was pronounced the Queen of Yorkshire Cuisine,

1:13:51 > 1:13:53so I am now a good daughter...

1:13:53 > 1:13:55- You maybe the son...- Who did that?!

1:13:55 > 1:13:59Oh, my God. I am so good at it. It is in my blood. It is in my pores.

1:13:59 > 1:14:00It is in my veins.

1:14:00 > 1:14:04- If you want a Yorkshire loaf, come to me. Speak to me.- Right, OK.

1:14:04 > 1:14:07Made with the most delicious Yorkshire tea.

1:14:07 > 1:14:10If you want brack, um, speak to me, talk to me.

1:14:10 > 1:14:12I was, like, ruling the Yorkshire Dales.

1:14:12 > 1:14:16I was there. I was pronounced the queen. I had a crown, a rosette,

1:14:16 > 1:14:19- a cup, I have everything. - Tell her, James, tell her.

1:14:19 > 1:14:22Were you actually in Yorkshire, or what?

1:14:22 > 1:14:23Yorkshire, the Yorkshire Dales.

1:14:23 > 1:14:25I've never been there before, darling.

1:14:25 > 1:14:27Do you know, you take a big train to go to a big city.

1:14:27 > 1:14:29From the big city, you take a little train.

1:14:29 > 1:14:32From the little train, then you move to a tiny little train,

1:14:32 > 1:14:34where you may have donkeys and sheep

1:14:34 > 1:14:36and, eventually, you arrive to the destination.

1:14:36 > 1:14:38It was amazing. Amazing.

1:14:38 > 1:14:40Donkeys? It's not the Arctic!

1:14:40 > 1:14:42No. This train went backwards and forwards,

1:14:42 > 1:14:45and the seats were not like that, they were like that,

1:14:45 > 1:14:47we were looking at each other. It was like back in time,

1:14:47 > 1:14:49so it was a pretty amazing experience.

1:14:49 > 1:14:51What did you learn in Yorkshire?

1:14:51 > 1:14:54Well, I learned how to do the best Yorkshire loaf.

1:14:54 > 1:14:56Almonds go in there.

1:14:56 > 1:14:58- Oh, my God. Am I concentrating? - What were the dishes?

1:14:58 > 1:15:01- Apple, apple, apple.- Apple? Do you want a bit of this in there?

1:15:01 > 1:15:04The dishes were simple. Yes, please. The dishes were very, very simple,

1:15:04 > 1:15:07very clean, but the people were amazing.

1:15:07 > 1:15:08The people were wonderful.

1:15:08 > 1:15:10- I tell you. - We attended all those county shows,

1:15:10 > 1:15:14where farmers' wives and women that live local

1:15:14 > 1:15:17have been competing for years, you know?

1:15:17 > 1:15:20And it was amazing to go and actually see the best of the best.

1:15:20 > 1:15:23We saw the most incredible home-made butter, home-made cheeses,

1:15:23 > 1:15:25- it was just phenomenal.- Yeah?

1:15:25 > 1:15:28So I was very impressed, and you should do much more often

1:15:28 > 1:15:30Yorkshire pudding, Yorkshire tarts

1:15:30 > 1:15:33and what do you call these kinds of things?

1:15:33 > 1:15:36Like muffins but they're not muffins.

1:15:36 > 1:15:37- A bun?- Yes!- A bun.

1:15:37 > 1:15:42A bun. Yes, I didn't get the accent very much anyway.

1:15:42 > 1:15:43Right, OK.

1:15:43 > 1:15:45So, here we've got it...

1:15:45 > 1:15:47cooked a little bit longer.

1:15:47 > 1:15:50- So, Brendan... - Yes.- ..we were talking earlier,

1:15:50 > 1:15:52you can lift me up without a problem.

1:15:52 > 1:15:56- Apparently...- As light as I'm not, you can lift me up...

1:15:56 > 1:15:58Careful with your answer on this one, Brendan!

1:15:58 > 1:16:02- Apparently, you've been trying to lift heavy people.- Very. Very.

1:16:02 > 1:16:04SHE LAUGHS

1:16:04 > 1:16:06Cos James can't lift me up.

1:16:06 > 1:16:09- James cannot lift me up, so... - What?- You can't lift me up, darling.

1:16:09 > 1:16:12- No, no, no.- I don't know what they taught him to do on Strictly Come Dancing.

1:16:12 > 1:16:15- Nothing.- What if I was his partner, then?- You'd be in trouble.

1:16:15 > 1:16:18Exactly. I'll be in trouble. He'll be with a hernia, you know?

1:16:18 > 1:16:20Maybe I could lift him up.

1:16:20 > 1:16:23Anyway, what's going on with the dish?

1:16:23 > 1:16:25OK, the dish is fine. Just... Just... Where's my plate?

1:16:25 > 1:16:29- Plating time.- Oh... - What are you doing? It's not a pie.

1:16:29 > 1:16:32- Right. Rice?- I don't know. Is it ready?

1:16:32 > 1:16:36- It's ready.- OK, can you please form it for me here,

1:16:36 > 1:16:39so the almonds are in there? Excellent.

1:16:39 > 1:16:40I'll just do it all(!) Might as well.

1:16:40 > 1:16:42Exactly. Why am I here, really?

1:16:42 > 1:16:44Why are you here, basically?

1:16:44 > 1:16:46I keep asking myself all the time.

1:16:46 > 1:16:49I don't want any grains around it, please. Make it neat!

1:16:49 > 1:16:51- Right.- Can't get the staff nowadays.

1:16:51 > 1:16:53HE BLOWS

1:16:53 > 1:16:57He's blowing. All sorts of special techniques we employ here.

1:16:57 > 1:16:58- Right.- You've got to eat that.

1:16:58 > 1:17:01Look how glossy and how shiny this is looking now.

1:17:01 > 1:17:03It's looking shiny, it's looking glossy.

1:17:03 > 1:17:06- How are we doing there... - I'm doing great.- ..Jaymo?- Right.

1:17:07 > 1:17:10Oh, never mind. That's fine.

1:17:11 > 1:17:12OK.

1:17:12 > 1:17:14It's just collapsed.

1:17:14 > 1:17:16It's fine, it's beautiful.

1:17:16 > 1:17:19I love the way this becomes very, very sugary.

1:17:19 > 1:17:22Extremely kind of...

1:17:23 > 1:17:26So, where is this from, anyway? On your travels.

1:17:26 > 1:17:29I mean, this is clearly not a Yorkshire dish.

1:17:29 > 1:17:33- Istanbul.- Istanbul?- You say that, but the flavours in this dish

1:17:33 > 1:17:35are very, very also old British,

1:17:35 > 1:17:38because in the olden Victorian times,

1:17:38 > 1:17:41all those amazing flavours were brought here,

1:17:41 > 1:17:44and Victorian cooking actually does use quite a lot of saffron,

1:17:44 > 1:17:47quite a lot of rose-water, as well...

1:17:47 > 1:17:51The prunes and the figs...the dried fruit and the nuts...

1:17:51 > 1:17:53Also, remember, we're coming to Christmas,

1:17:53 > 1:17:56and we love dried fruit in this country so much.

1:17:56 > 1:17:58OK, can we have some pretty things, please?

1:17:58 > 1:18:00Tell us what this is again.

1:18:00 > 1:18:03So, this is Ottoman lamb, fig and prune...

1:18:03 > 1:18:05Oh, my God, Look what you've done...

1:18:05 > 1:18:07- That's what it is.- Ohh...

1:18:12 > 1:18:15I'm sorry, Brendan, this was not me.

1:18:15 > 1:18:16No, I understand.

1:18:16 > 1:18:19- Right, have a seat over here. - You can't get the staff nowadays.

1:18:19 > 1:18:21I didn't follow any of that,

1:18:21 > 1:18:23but I'm sure you can get the recipe off the internet

1:18:23 > 1:18:25if you want to follow it. Dive into that.

1:18:25 > 1:18:28- It looks very interesting. - There is lamb in there.- There is.

1:18:28 > 1:18:30There's a lot of lamb in there, but there's a lot of fruit,

1:18:30 > 1:18:32so it's fabulous for you because you're a dancer,

1:18:32 > 1:18:35so you have to keep fit and have all this amazing protein,

1:18:35 > 1:18:38- so this has zero fat in there. - Zero fat? I don't know about that.

1:18:38 > 1:18:41- It looks like a bit of fat in there to me.- No, no, no.

1:18:41 > 1:18:43Did you see me put fat in? No, I didn't.

1:18:43 > 1:18:46See these things here? Have they got fat in them?

1:18:46 > 1:18:47- No, no fat.- No?

1:18:52 > 1:18:53Fabulous food, Silvena.

1:18:53 > 1:18:56But as for your Queen of Yorkshire Cuisine title -

1:18:56 > 1:18:58I'm not too sure about that one.

1:18:58 > 1:19:02When Michael Ball came in to face his Food Heaven or Food Hell,

1:19:02 > 1:19:04he was pleading for pork over monkfish.

1:19:04 > 1:19:07The result was a unanimous 7-0,

1:19:07 > 1:19:09but which way did it swing? Let's find out.

1:19:09 > 1:19:12It's time to find out whether Michael will be facing

1:19:12 > 1:19:13Food Heaven or Food Hell.

1:19:13 > 1:19:16Everybody in the studio have made their minds up.

1:19:16 > 1:19:18- Food Heaven could be pork belly... - Sensational.

1:19:18 > 1:19:21..which we'd slowly cook with all these vegetables,

1:19:21 > 1:19:23then that's roasted in the oven, apple sauce,

1:19:23 > 1:19:25nice sauteed cabbage and Brussels sprouts,

1:19:25 > 1:19:27with some crispy bacon.

1:19:27 > 1:19:30Alternatively, Food Hell over there is that beautiful piece of monkfish.

1:19:30 > 1:19:32- Beautiful. - Stunning piece of monkfish,

1:19:32 > 1:19:35- with mussels, a nice little curried sauce...- Help yourselves!

1:19:35 > 1:19:38How do you think these lot decided?

1:19:38 > 1:19:39All of our grey team over here.

1:19:39 > 1:19:42- Yeah.- Well, I think they're going to be kind.

1:19:42 > 1:19:44I really do.

1:19:44 > 1:19:45And also, you can't beat crackling.

1:19:45 > 1:19:48- Anybody who's offered pork crackling...- It's nice stood here.

1:19:48 > 1:19:50- It's warm.- It's freezing over there!

1:19:50 > 1:19:53- You can't beat pork. - You can't beat pork crackling.

1:19:53 > 1:19:56So I think that they're going to be kind to me. I hope!

1:19:56 > 1:19:58- They have been kind to you.- Have they?- Yes. The lot of them.

1:19:58 > 1:20:00So we can lose this.

1:20:00 > 1:20:02- 7-0 - whitewash. All right.- Ho-ho!

1:20:02 > 1:20:05So, what we're going to do now, or what Jason is going to do,

1:20:05 > 1:20:07is make apple sauce very, very quickly,

1:20:07 > 1:20:09using some bramley apple, which we've got there.

1:20:09 > 1:20:12- If you can then... - The cabbage and the sprouts?

1:20:12 > 1:20:14The sprouts, or choux-fleur.

1:20:14 > 1:20:15Or choux de Bruxelles.

1:20:15 > 1:20:18And then we've got... What do you call that pointy cabbage?

1:20:18 > 1:20:20Um...chou.

1:20:20 > 1:20:22- Chou?- Chou.- Chou de point(!)- Yes.

1:20:22 > 1:20:24- Avec une point(!)- There you go.

1:20:24 > 1:20:27We've got an apple sauce. We're going to thinly slice all that.

1:20:27 > 1:20:28Now, on with our pork belly.

1:20:28 > 1:20:31The thing about pork belly, it is really cheap.

1:20:31 > 1:20:32- Yeah.- And often, with pork belly,

1:20:32 > 1:20:35you don't get this - these are the bones on it, OK?

1:20:35 > 1:20:38- Right.- So, if you can buy it like that, it's great.

1:20:38 > 1:20:39Why is that better?

1:20:39 > 1:20:41It just keeps it nice and moist.

1:20:41 > 1:20:43I'm going to keep the moisture in here.

1:20:43 > 1:20:45Often, with pork belly, it can dry out, as well,

1:20:45 > 1:20:48cos people tend to just pop it straight in the oven,

1:20:48 > 1:20:49but a great way of doing it,

1:20:49 > 1:20:52you take yourself a Stanley knife

1:20:52 > 1:20:53and you score the top.

1:20:53 > 1:20:57- Keep your fingers out the way. - Yeah.- There you go.

1:20:57 > 1:20:58Score it over the top, like that.

1:20:58 > 1:21:01It just scores the fat. OK.

1:21:01 > 1:21:03So, that's over the top of there.

1:21:03 > 1:21:05Then we can take a pan over here,

1:21:05 > 1:21:07pop our pork belly straight into our pan.

1:21:07 > 1:21:09You don't go too deep with the scoring?

1:21:09 > 1:21:12No, you don't go too deep. Just on the top.

1:21:12 > 1:21:14Then we grab some vegetables that we've got over here.

1:21:14 > 1:21:17I'm going to move that to one side.

1:21:17 > 1:21:18We've got some carrots,

1:21:18 > 1:21:20some leek and some onion.

1:21:20 > 1:21:23But then I'm going to put some spices in here,

1:21:23 > 1:21:25cos with Christmas round the corner,

1:21:25 > 1:21:27there we go,

1:21:27 > 1:21:30we're going to take our carrots and celery,

1:21:30 > 1:21:32chop all this lot up,

1:21:32 > 1:21:33throw it in there.

1:21:33 > 1:21:36This is what the French call a court bouillon.

1:21:36 > 1:21:39Court bouillon, please, James.

1:21:39 > 1:21:43We call it "a pan of water with a few veg in".

1:21:43 > 1:21:44But the onions go in.

1:21:44 > 1:21:46And then we've got this stuff.

1:21:46 > 1:21:48These are the two spices -

1:21:48 > 1:21:50- cinnamon and... - Star anise.- ..star anise.

1:21:50 > 1:21:51They go in, as well.

1:21:51 > 1:21:53The ideas is, bring this to the boil now,

1:21:53 > 1:21:54and cook this...

1:21:54 > 1:21:58You can put some thyme, a few bits of parsley in there,

1:21:58 > 1:22:00and we cook this for about two hours.

1:22:00 > 1:22:02- Just gently, gently simmer it.- Mm-hm.

1:22:02 > 1:22:04Then take that out of there,

1:22:04 > 1:22:06and we have one, funnily enough,

1:22:06 > 1:22:08- that we've got over here. - Sorry, James.

1:22:08 > 1:22:11Masterclass in how to make apple sauce by Jason Atherton.

1:22:11 > 1:22:12JASON LAUGHS

1:22:12 > 1:22:15Hopefully, it's better than the one he did in rehearsal,

1:22:15 > 1:22:17cos he made a complete mess of it.

1:22:17 > 1:22:20- Oh, ssh! Giving my secrets away. - This is our pork belly.- OK.

1:22:20 > 1:22:23- So, that's two-and-a-bit hours. - Two-and-a-bit hours.

1:22:23 > 1:22:26Not looking crispy to me, I've got to be honest.

1:22:26 > 1:22:27Hold on a second.

1:22:27 > 1:22:29Hold on!

1:22:29 > 1:22:30LAUGHTER

1:22:30 > 1:22:32- Hold on, Michael Ball.- OK. - Hold on.

1:22:32 > 1:22:34Then we get some of this.

1:22:34 > 1:22:36Pat it dry.

1:22:36 > 1:22:37- All right?- Yeah.

1:22:37 > 1:22:40OK. Then, the reason for this is,

1:22:40 > 1:22:42you want it nice and soft in the middle.

1:22:42 > 1:22:45We take our pork belly, like that,

1:22:45 > 1:22:48and cut it into pieces.

1:22:48 > 1:22:49Straight through.

1:22:49 > 1:22:52So it's lovely and tender, nice and soft in the middle.

1:22:52 > 1:22:54Now, get yourself a pan,

1:22:54 > 1:22:56grab some honey...

1:22:56 > 1:22:58This is fantastic honey, this stuff.

1:22:58 > 1:23:01Right, the cabbage can go in, guys.

1:23:01 > 1:23:05- Could you put the cabbage on the... - Sure.- Straight into our pan there.

1:23:05 > 1:23:07Pop some honey in.

1:23:07 > 1:23:09- Which pan?- In this one.

1:23:09 > 1:23:10- This one?- There you go.

1:23:10 > 1:23:12With some butter, of course.

1:23:12 > 1:23:16There you go, a bit of butter and a touch of water.

1:23:16 > 1:23:18If you cook cabbage in butter and water,

1:23:18 > 1:23:20it cooks very, very quickly.

1:23:20 > 1:23:22The water evaporates...

1:23:22 > 1:23:25- I normally steam.- ..and you end up with a sauce at the end of it.

1:23:25 > 1:23:27Can you chop up some parsley for us, guys?

1:23:27 > 1:23:30- Yeah.- Then we take our pork belly...into our pan.

1:23:30 > 1:23:33- Sorry, what was in there? - Honey.- Yeah.

1:23:33 > 1:23:35Pork belly goes in.

1:23:35 > 1:23:37Skin side down.

1:23:37 > 1:23:39It's happening.

1:23:40 > 1:23:41Then remove this.

1:23:41 > 1:23:43Take the entire lot...

1:23:44 > 1:23:46..out.

1:23:46 > 1:23:47Leave that to one side.

1:23:47 > 1:23:49And then, for a dinner party,

1:23:49 > 1:23:52you could have this ready now,

1:23:52 > 1:23:54pop that in the fridge,

1:23:54 > 1:23:56and then you take the entire lot

1:23:56 > 1:23:59and put it in the oven. There you go.

1:23:59 > 1:24:01Now, I'm roasting this skin-side up.

1:24:01 > 1:24:04If you've got a grill and oven at home, even better.

1:24:04 > 1:24:06- Hmm.- How's our apple sauce doing?

1:24:08 > 1:24:09- Yep.- Silence.

1:24:09 > 1:24:10No, no. Sorry, Chef.

1:24:10 > 1:24:12- I'm all over it.- There you go.

1:24:12 > 1:24:14I'm going to need some bacon...

1:24:14 > 1:24:17Fry off some of our bacon, as well.

1:24:17 > 1:24:19So that's just sweating down some apple?

1:24:19 > 1:24:22Yes. Sweating down a couple of knobs of butter, some apple,

1:24:22 > 1:24:23letting it cook in its own steam.

1:24:23 > 1:24:26- No sugar?- No. Cos it's a bramley apple,,

1:24:26 > 1:24:27it breaks down really quickly.

1:24:27 > 1:24:30- Hopefully breaks down really quickly. - He says.

1:24:30 > 1:24:32So, that's your cabbage and Brussels done,

1:24:32 > 1:24:34so when you're doing Brussels sprouts this Christmas,

1:24:34 > 1:24:37don't bother boiling them. I don't boil them.

1:24:37 > 1:24:38I just saute them off anyway.

1:24:38 > 1:24:40And then, once your pork's in the oven...

1:24:43 > 1:24:45- Oh-ho-ho!- You see!

1:24:45 > 1:24:46How long has that gone in?

1:24:46 > 1:24:49This has gone in there... Crispy, crispy, crispy!

1:24:49 > 1:24:51- Oh, man!- Happy with that?- Yes.

1:24:51 > 1:24:56That's gone in there and it goes in there for a good half an hour.

1:24:56 > 1:24:59And you've got this crispy, crispy, crispy pork.

1:24:59 > 1:25:02And that'll be long enough if it's been cold before?

1:25:02 > 1:25:05Yes, it's fine. A good half hour, that's what it wants,

1:25:05 > 1:25:06a bit of salt on the top,

1:25:06 > 1:25:08and you've got that crispy skin with it, as well.

1:25:08 > 1:25:10Michael is so excited.

1:25:10 > 1:25:12It's like he's got his first bike for Christmas!

1:25:12 > 1:25:14Good call, girls!

1:25:14 > 1:25:16So, sauteing off our bacon now.

1:25:16 > 1:25:20Bacon this Christmas - make sure you buy the bacon that's dry cured.

1:25:20 > 1:25:23It's very important that it's dry cured, not wet cured.

1:25:23 > 1:25:27When you saute it off, if you use the wet-cured bacon, it sweats in there.

1:25:27 > 1:25:29The only way to solve that is

1:25:29 > 1:25:31if you basically put it in the pan with some water,

1:25:31 > 1:25:34take it out, pat it dry and then saute it off.

1:25:34 > 1:25:37Dry cure is much better, I think, because it keeps it nice and soft,

1:25:37 > 1:25:39like that. Right, apple sauce.

1:25:39 > 1:25:41We'll season that.

1:25:41 > 1:25:44- Can you season up our cabbage, please?- Yes, sure.

1:25:44 > 1:25:47- Got some salt there, some black pepper.- There we go.

1:25:47 > 1:25:50- You've got one minute to make that... - It's ready!- ..apple sauce.

1:25:50 > 1:25:52- It's ready, it's done. - Can I get more liquid, please?

1:25:52 > 1:25:56- Of course you can. - Just a touch of liquid in there.

1:25:56 > 1:25:58Right, bacon's gone in.

1:26:00 > 1:26:03Season that up. Looking good. Black pepper.

1:26:03 > 1:26:06A bit of black pepper. There you go.

1:26:06 > 1:26:08A touch of black pepper on there.

1:26:10 > 1:26:14- So you can put some of Stephane's chestnuts in there.- Yeah, nice.

1:26:14 > 1:26:16Which would look really nice.

1:26:16 > 1:26:20I've got a sauce here which is basically just some pan juices

1:26:20 > 1:26:21to deglaze the tray,

1:26:21 > 1:26:23some good red wine...

1:26:23 > 1:26:25- Always.- Yeah.

1:26:25 > 1:26:28Place that on the top and reduce that down.

1:26:28 > 1:26:31You still get the colour of the cabbage if you do it like this.

1:26:34 > 1:26:36It's kind of an overload of pork, this.

1:26:36 > 1:26:39Oh, look at that! It's done!

1:26:39 > 1:26:41There you go, Chef.

1:26:41 > 1:26:42He's achieved success.

1:26:42 > 1:26:44That's all it is.

1:26:44 > 1:26:46There's nothing to this cooking lark, is there?

1:26:46 > 1:26:47THEY LAUGH

1:26:47 > 1:26:50- Which one do you want? Pick which one you want.- Crispy.

1:26:50 > 1:26:52This one?

1:26:54 > 1:26:56There you go. I'll put that on there.

1:26:56 > 1:26:58Mm-hmm!

1:26:58 > 1:26:59That on there.

1:26:59 > 1:27:00Amazing.

1:27:00 > 1:27:03Seeing as Jason's here and he's got a Michelin Star,

1:27:03 > 1:27:07we'd do that at home, this is what Jason does...

1:27:07 > 1:27:10That's why you pay all the extra money!

1:27:10 > 1:27:13It's £18.50, that, Michael. There you go.

1:27:13 > 1:27:14And you can put...

1:27:17 > 1:27:19..some of our sauce on the top.

1:27:19 > 1:27:21- Lovely. Look at that. - Check that out!

1:27:21 > 1:27:25- Shall we just pull you a seat and leave you in a corner?- Yeah!

1:27:25 > 1:27:28- Can I tuck in?- Yeah, yeah. Dive in.

1:27:28 > 1:27:29Ohh!

1:27:29 > 1:27:31Tell me about the pork itself,

1:27:31 > 1:27:33cos it should be...

1:27:35 > 1:27:37..tender, tender, tender - that's the idea.

1:27:37 > 1:27:41And you get that little bit of star anise in there, as well.

1:27:43 > 1:27:44I can hear the crackling!

1:27:44 > 1:27:46Isn't it stunning? That's really good.

1:27:46 > 1:27:48- Happy with that?- Thank you.

1:27:48 > 1:27:50- There you go. Girls, you get a glass, as well.- Oh, lovely.

1:27:54 > 1:27:56It really is a cracking recipe.

1:27:56 > 1:27:58I'm glad you liked it, Michael.

1:27:58 > 1:28:00I'm afraid that's all we've got time for.

1:28:00 > 1:28:03If you'd like to try to cook any of the delicious dishes you've seen

1:28:03 > 1:28:06on today's programme, you can find all the studio recipes

1:28:06 > 1:28:09on our website. Just go to bbc.co.uk/recipes.

1:28:09 > 1:28:12There are loads of tempting treats on there for you to choose from.

1:28:12 > 1:28:14So, have a great week, get cooking,

1:28:14 > 1:28:16and I'll see you very soon. Bye for now.