20/12/2015

0:00:02 > 0:00:04The next 90 minutes is filled with cracking food ideas

0:00:04 > 0:00:07that will give you plenty of inspiration for the festive period.

0:00:07 > 0:00:10So don't go anywhere - this is Saturday Kitchen Best Bites.

0:00:31 > 0:00:34Welcome to the show - we've got tasty, seasonal offerings

0:00:34 > 0:00:37and the very best chefs and a sprinkling of hungry celebrities,

0:00:37 > 0:00:39all at the ready.

0:00:39 > 0:00:41So, coming up on today's show...

0:00:41 > 0:00:43Dave Myers, one half of the Hairy Bikers

0:00:43 > 0:00:45cooks us a fantastic Christmas alternative,

0:00:45 > 0:00:47a king prawn and coconut curry.

0:00:47 > 0:00:50It's one of my favourites - I love South Indian food.

0:00:50 > 0:00:53James Tanner cooks an Asian-style sea bream with sticky rice.

0:00:53 > 0:00:56He stuffs the bream with kaffir lime leaves, lemon grass,

0:00:56 > 0:00:58ginger and spring onions

0:00:58 > 0:01:00and steams it with an Asian marinade.

0:01:00 > 0:01:02And Tristan Welch brings a venison casserole

0:01:02 > 0:01:05with winter veg and pear to the Christmas table.

0:01:05 > 0:01:09He uses the venison shanks, which are marinaded overnight in red wine

0:01:09 > 0:01:12and port, and the fabulous Sarah Millican faces

0:01:12 > 0:01:13her Food Heaven or Food Hell.

0:01:13 > 0:01:15- You're looking nervous. - I know, I'm nervous.

0:01:15 > 0:01:18Would she get her Food Heaven, a passion fruit delice

0:01:18 > 0:01:19with tuile biscuits?

0:01:19 > 0:01:21Or would she get her dreaded Food Hell,

0:01:21 > 0:01:23spiced beef ribs with sticky chilli chicken

0:01:23 > 0:01:24and egg fried rice?

0:01:24 > 0:01:27Find out what she gets to eat at the end of today's show.

0:01:27 > 0:01:30But first up on the menu is John Burton-Race.

0:01:30 > 0:01:33He's serving up a spectacular seafood tagliatelle today

0:01:33 > 0:01:35but don't let the colour put you off.

0:01:35 > 0:01:37- It's great to have you on Saturday Kitchen.- Yes.

0:01:37 > 0:01:40Fantastic! So what are we cooking?

0:01:40 > 0:01:42Well, squid ink pasta, it's very straightforward.

0:01:42 > 0:01:45- Very straightforward? - It looks horrible, doesn't it?

0:01:45 > 0:01:47It doesn't look too appetising at the moment

0:01:47 > 0:01:48but I know it will look fantastic.

0:01:48 > 0:01:51It takes about two minutes to make but you need to rest it

0:01:51 > 0:01:53at least 20 minutes before you turn it into a pasta.

0:01:53 > 0:01:56- So these are the ingredients for the pasta?- Straightforward ingredients.

0:01:56 > 0:02:00You've got 250g of plain flour, you know the strong flour.

0:02:00 > 0:02:03- That's the 00 one. - The proper pasta flour, 00.

0:02:03 > 0:02:06- You need three egg yolks and two whole eggs.- Yeah.

0:02:06 > 0:02:10Then there is three sachets of this squid ink.

0:02:10 > 0:02:13You can get this in a good fishmonger's shop, or whatever.

0:02:13 > 0:02:17- Three of these will make that amount, 250g.- Exactly.

0:02:17 > 0:02:20To bring it all together, right at the last minute,

0:02:20 > 0:02:24just a couple of teaspoons, or maybe a tablespoon of a good olive oil.

0:02:24 > 0:02:27There's no need to add any salt to that because that's quite salty.

0:02:27 > 0:02:30Actually, that's a very good point, James, because this fish doesn't

0:02:30 > 0:02:32need any salt at all

0:02:32 > 0:02:35- because the next main ingredient are these things here, mussels.- Yeah.

0:02:35 > 0:02:37Mussels are relatively cheap, a good source of protein

0:02:37 > 0:02:39but when you get them like this,

0:02:39 > 0:02:42with the barnacles on and the beards - that's an unprepped one,

0:02:42 > 0:02:44you don't want to cook that.

0:02:44 > 0:02:47You have to take off the beard there and then with the back of a knife...

0:02:47 > 0:02:49I'll use one of yours because I don't want to ruin one of mine.

0:02:49 > 0:02:52- Thank you very much.- Just chip off the barnacles.

0:02:52 > 0:02:54Use my nice, new knife. That's fine.

0:02:54 > 0:02:57Chip off the barnacles and then give them a good wash and they're OK.

0:02:57 > 0:03:00- There's only a couple in there that haven't been done.- Lovely.

0:03:00 > 0:03:03- Right, so fire away, what are we doing.- Right, the first thing...

0:03:03 > 0:03:06I'll switch the pan on for water for you. There we go.

0:03:06 > 0:03:09- The first thing we've got to do is roll out the pasta.- Yeah.

0:03:09 > 0:03:10I suppose...

0:03:12 > 0:03:15Um, a little bit of flour for dusting.

0:03:15 > 0:03:17Squid ink, Mark, do you use squid ink quite a lot?

0:03:17 > 0:03:20We use it really nicely in risotto.

0:03:20 > 0:03:21So you finish the risotto with it

0:03:21 > 0:03:24and then you saute the squid tentacles, put them on top

0:03:24 > 0:03:25and a really nice lightly garlicky,

0:03:25 > 0:03:28parsley butter around the outside. It's really delicious.

0:03:28 > 0:03:30Lovely. Right...

0:03:30 > 0:03:34I've just got a little piece of the pasta, dust it with a little flour

0:03:34 > 0:03:36and then start rolling it.

0:03:36 > 0:03:38Do it gradually, start on number one and move it up.

0:03:38 > 0:03:42You just start it off thick and gradually get thinner and thinner

0:03:42 > 0:03:44- as you go?- That's right.

0:03:44 > 0:03:47And then it's the cutting which is again very straightforward.

0:03:47 > 0:03:49It depends what thickness you want.

0:03:49 > 0:03:51I want a tagliatelle sized one, which is

0:03:51 > 0:03:52about a quarter of an inch wide.

0:03:52 > 0:03:54Can I chop something up while you're doing that?

0:03:54 > 0:03:58- I need the shallots chopped up and some tomato dice made.- OK.

0:03:58 > 0:04:01- And a bit of chopped garlic.- OK.

0:04:01 > 0:04:05Richard you're back in UK and you actually bought,

0:04:05 > 0:04:09a while ago now, you bought a very successful restaurant down in Devon.

0:04:09 > 0:04:13Yeah, the old Carved Angel, which was run by Joyce Molyneux.

0:04:13 > 0:04:16- A very famous English restaurant. - One of our famous cooks.

0:04:16 > 0:04:18Yeah.

0:04:18 > 0:04:21- It's called The New Angel now. - The New Angel now.- Yeah.

0:04:21 > 0:04:22OK.

0:04:24 > 0:04:25There we go.

0:04:25 > 0:04:27Just feed this through.

0:04:27 > 0:04:29So this is just making these little tagliatelle?

0:04:29 > 0:04:31- Mark?- Yeah. - Come and give us a hand.

0:04:31 > 0:04:35- You can hold that. - Hang out the laundry.- We need a broomstick, or something like that.

0:04:35 > 0:04:37It's true, that's why you leave them to dry, isn't it?

0:04:37 > 0:04:39Yes, just try and get some air between them.

0:04:39 > 0:04:41There you go.

0:04:41 > 0:04:43I hope I don't twist it.

0:04:43 > 0:04:45Oh. Sorry. I don't want to lose that bit.

0:04:45 > 0:04:48- You've dropped it on the floor? - I did drop it on the floor.

0:04:48 > 0:04:52I'll do that. I'll do the rest. Tell us what else we're doing?

0:04:52 > 0:04:55Well, what are we doing with this recipe?

0:04:55 > 0:04:59- Right, basically it's like cooking a moules mariniere.- Right.

0:04:59 > 0:05:00A nice, hot pan.

0:05:02 > 0:05:04Are we taking this really fine, or...?

0:05:04 > 0:05:07- Go to the last one, about number seven on that one.- Number seven.

0:05:07 > 0:05:10- All right, OK.- You're a lot quicker than he was, James.

0:05:10 > 0:05:12- You're a lot quicker than I was, I know.- A drop of...

0:05:12 > 0:05:14It's Mark's...

0:05:14 > 0:05:17It's one of Mark's first ever TV appearances, you know on his own.

0:05:17 > 0:05:20- Is it?- His mother text him to say, "Best of luck."

0:05:20 > 0:05:22- Oh, no, you can't say that.- She even bought him some new shoes.

0:05:22 > 0:05:25She said, "You're not going out of the house dressed like that,

0:05:25 > 0:05:27- "put some proper shoes on." - Oh, dear me.

0:05:27 > 0:05:29Have you seen his socks?

0:05:29 > 0:05:32- Yes, you got dressed in the dark. - I did, yeah.

0:05:32 > 0:05:33THEY LAUGH

0:05:33 > 0:05:36Right, listen, a bit of fish stock.

0:05:36 > 0:05:39It's like making a cup of tea, just a bit of fish stock

0:05:39 > 0:05:41and some of this saffron.

0:05:41 > 0:05:43This pistil it's called, pistil saffron,

0:05:43 > 0:05:45which is more expensive ounce per ounce than gold.

0:05:45 > 0:05:47So not too much of that.

0:05:47 > 0:05:49Into the fish stock and you bring it up to the boil,

0:05:49 > 0:05:52just to get the flavours and the colour out of the saffron.

0:05:52 > 0:05:54Get the pan hot, right.

0:05:54 > 0:05:57A bit of oil. Butter.

0:05:57 > 0:06:00- Add your chopped shallots and garlic.- OK.

0:06:00 > 0:06:02- In the pan.- I'll get the oil.

0:06:05 > 0:06:07I'm just taking the skin off the tomatoes.

0:06:07 > 0:06:10- Just blanch it, ten seconds, something like that.- Yeah.

0:06:10 > 0:06:13So you just put saffron in just to infuse that, just a touch.

0:06:13 > 0:06:15Yes, into the fish stock.

0:06:15 > 0:06:16A few mussels.

0:06:16 > 0:06:18PAN SIZZLES

0:06:22 > 0:06:27I'd say this isn't that dissimilar to my average day at Claridge's this, being honest.

0:06:27 > 0:06:30- Is it?- Watching all the guys cook while I'm hanging around.

0:06:30 > 0:06:34It's all right for you, isn't it? I have to work for a living.

0:06:34 > 0:06:36- Right, shallots.- Shallots, yeah.

0:06:36 > 0:06:39Garlic, butter, a little oil, a drop of white wine.

0:06:43 > 0:06:48- And the fish stock... Can you see that lovely colour there?- Yeah.

0:06:48 > 0:06:50Fish stock infused with the saffron.

0:06:51 > 0:06:54- I'll grab it for you.- There you go.- Cheers, mate.- Thank you.

0:06:54 > 0:06:56Let's put the pasta straight in.

0:06:56 > 0:06:59- Do you put salt in there, or not? - No salt in this dish at all.

0:06:59 > 0:07:00The mussels are quite salty,

0:07:00 > 0:07:04- especially at this time of year and the squid ink is very salty.- Yeah.

0:07:04 > 0:07:07In fact, at the end of this dish, I'm going to put

0:07:07 > 0:07:08a bit of cream in the stock

0:07:08 > 0:07:12- just to take a bit of the saltiness out of it.- OK.

0:07:12 > 0:07:15So these tomatoes just literally chopped...

0:07:15 > 0:07:16Put a lid on here.

0:07:16 > 0:07:18Nice and fine you want them?

0:07:18 > 0:07:20You know, just small diced about half an inch square.

0:07:20 > 0:07:22What's happening with the spinach?

0:07:22 > 0:07:23That goes in at the last minute.

0:07:23 > 0:07:26- That's your vegetables.- OK.

0:07:26 > 0:07:30It's there for flavour, colour, nutritional value

0:07:30 > 0:07:33- and sweetness there.- Right.

0:07:33 > 0:07:35And the pasta doesn't take very long to cook,

0:07:35 > 0:07:37does it? Fresh pasta, it's very, very quick.

0:07:37 > 0:07:38Get the water boiling.

0:07:38 > 0:07:41Pasta in, bring it back up to the boil and it's ready.

0:07:41 > 0:07:43It literally takes two minutes.

0:07:43 > 0:07:45Can you hurry up with that tomato?

0:07:45 > 0:07:48- You obviously don't cook for a living!- Come on!

0:07:50 > 0:07:53Right, and James, I hope you're watching...

0:07:53 > 0:07:55400 in the restaurant tonight. Go on.

0:07:55 > 0:07:57- A bit of cream.- GUEST:- Oh, wicked.

0:07:59 > 0:08:00- A bit of cream.- Yeah.

0:08:00 > 0:08:02Are you happy with that, Leslie, just a bit of cream.

0:08:02 > 0:08:04That's enough tomatoes.

0:08:04 > 0:08:06Is there more nutritional value in fresh pasta?

0:08:06 > 0:08:07Look at the eggs.

0:08:07 > 0:08:11I mean, you know 250g, that's enough to feed a family of six.

0:08:11 > 0:08:14- There's five eggs in it.- Yeah.

0:08:14 > 0:08:16- And strain that off?- Yes.

0:08:16 > 0:08:18Up to the boil, strain it off.

0:08:18 > 0:08:22Tomatoes in and then a little bit of this baby spinach leaf.

0:08:23 > 0:08:25So, so quick and simple.

0:08:25 > 0:08:27- There you go.- Thank you, James. OK, if you...

0:08:27 > 0:08:30- There you go.- Can you just pass me the olive oil, please.

0:08:30 > 0:08:34- There you go.- Thank you, sprinkle it over.- A touch of olive oil.

0:08:34 > 0:08:38- No problem. No seasoning in there, nothing.- No, absolutely not.

0:08:38 > 0:08:41This is one of those dishes where you don't need any salt.

0:08:41 > 0:08:45There is obviously a quantity of black pepper in the mussels.

0:08:47 > 0:08:49That looks delicious.

0:08:49 > 0:08:51There you go.

0:08:51 > 0:08:52Let's get it on the plate.

0:08:52 > 0:08:54Look at that. Beautiful.

0:08:54 > 0:08:57Turn this over and the way you know when it's cooked is

0:08:57 > 0:08:58when the mussels just start to open.

0:08:58 > 0:09:01They are about half open, but when you open them you can

0:09:01 > 0:09:03see they are still very wet and soft.

0:09:03 > 0:09:06Exactly, and they continue cooking as they go to the table.

0:09:06 > 0:09:09Yeah, if you overcook a mussel it goes rock-hard like a rubber ball

0:09:09 > 0:09:11and it's completely inedible.

0:09:11 > 0:09:14I'll just put some of this out on top of the pasta.

0:09:15 > 0:09:19That looks proper food.

0:09:20 > 0:09:22So John, remind us what that is again?

0:09:22 > 0:09:26That is squid ink pasta with saffron,

0:09:26 > 0:09:31tomatoes and a little mussel.

0:09:31 > 0:09:33Beautiful.

0:09:37 > 0:09:40Beautiful. Right, let's dive in. STICK FALLS

0:09:40 > 0:09:43Don't worry about my stick. That's all right.

0:09:43 > 0:09:44Go on, Leslie, dive into that.

0:09:44 > 0:09:47Oh, what's everybody else having, that's what I want to know?

0:09:47 > 0:09:49- John, are you coming over here? - Coming.- Ho-ho!

0:09:49 > 0:09:51- Dive in. - I love mussels, as well.

0:09:51 > 0:09:53- Where's the pasta?- At the bottom.

0:09:53 > 0:09:57I want to know what this squid ink tastes like, as well.

0:09:57 > 0:10:00It's fishy and salty.

0:10:00 > 0:10:03It tastes like mussels, actually.

0:10:03 > 0:10:04Can I have a mussel?

0:10:04 > 0:10:07- Have I to pass this along? - You have to, yeah, yeah.

0:10:07 > 0:10:10There you go.

0:10:10 > 0:10:13We always have arguments about how you should eat mussels, as well.

0:10:13 > 0:10:16Whether you eat them out of the shell, or you use another one.

0:10:16 > 0:10:19You can eat them how you like but if you get an empty one that's

0:10:19 > 0:10:21attached you can use that to pick it out as your fork.

0:10:21 > 0:10:23That's fantastic.

0:10:23 > 0:10:25- Like that?- It's delicious.

0:10:25 > 0:10:27- That's really nice. - MARK:- Yeah, delicious.

0:10:27 > 0:10:29- So simple.- It's so simple.

0:10:29 > 0:10:32- How long did it take to make? - About 26 minutes to be honest.

0:10:32 > 0:10:34No, it's all right.

0:10:34 > 0:10:37Literally only eight or ten minutes and it's done - easy as that.

0:10:41 > 0:10:43Sensational stuff, John.

0:10:43 > 0:10:46Coming up, I serve poached salmon for Catherine Tate

0:10:46 > 0:10:50after Rick Stein treats us to an elegant dish, one that's perfect

0:10:50 > 0:10:52if you're looking for a light supper this Christmas Eve.

0:10:54 > 0:10:59Being a Christmas programme, turkey comes right at the top of the list.

0:10:59 > 0:11:02It's by far the most popular bird for that all-important lunch

0:11:02 > 0:11:05and we get through ten million of them every Christmas.

0:11:09 > 0:11:11I'm in Lincolnshire at Woodlands Farm.

0:11:11 > 0:11:15Here they raise the birds in small groups.

0:11:15 > 0:11:17Andrew Dennis whose idea it is,

0:11:17 > 0:11:21leaves them free to forage under the trees in his orchards.

0:11:21 > 0:11:23It's an experiment that he hopes will grow as more

0:11:23 > 0:11:27and more people want to pay a little bit extra for quality.

0:11:27 > 0:11:29They look like dinosaurs.

0:11:29 > 0:11:32There's a theory that they are descended from the dinosaur.

0:11:32 > 0:11:35Of all the farm animals, they are both far the most abused

0:11:35 > 0:11:38and, in fact, that's why we have turkeys at Woodlands Farm

0:11:38 > 0:11:40because we're trying to produce, you know,

0:11:40 > 0:11:45a blueprint for compassionate sort of turkey rearing and breeding.

0:11:45 > 0:11:47In this situation,

0:11:47 > 0:11:50they are grazing beneath the trees because one should always

0:11:50 > 0:11:54remember that the turkey is a woodland bird and they go up to

0:11:54 > 0:11:58roost at night and express their natural instincts in this way.

0:11:58 > 0:12:02They are slaughtered by hand, out of sight of each other -

0:12:02 > 0:12:05so individually in other words in a stress-free environment,

0:12:05 > 0:12:08ie in an old barn, the kind of barn which they would be used to.

0:12:08 > 0:12:11It's the quality-of-life that's so important

0:12:11 > 0:12:12and the quality of death

0:12:12 > 0:12:15and if you can provide for both those things,

0:12:15 > 0:12:18I think I'm comfortable with what we do.

0:12:27 > 0:12:29Well, I'm driving through the flat Fenlands of Lincolnshire.

0:12:29 > 0:12:32It's actually also known as Little Holland

0:12:32 > 0:12:35and it's beautifully fertile farmland around here.

0:12:35 > 0:12:38This is the very heart of sprouts country.

0:12:38 > 0:12:40Sorry, Chalks.

0:12:40 > 0:12:44And this is Roger Welbury, the self-proclaimed king of sprouts.

0:12:44 > 0:12:49Let's face it, the poor old sprout needs someone to champion its cause.

0:12:49 > 0:12:52He thinks they should be called British sprouts.

0:12:52 > 0:12:54Why do you think people think they're a joke?

0:12:54 > 0:12:57Do you think it's school dinners?

0:12:57 > 0:12:59I think the older people realise a bit more

0:12:59 > 0:13:01but it's kids immediately think sprouts, "Oh."

0:13:01 > 0:13:03It's that... I think it's...

0:13:03 > 0:13:06A lot of the kids I've asked, "Oh, we don't like sprouts."

0:13:06 > 0:13:09When I've done some demos and things like that and I've said,

0:13:09 > 0:13:10"Have you ever tried them?" "No."

0:13:10 > 0:13:13It's their mates, they listen to their mates, don't they?

0:13:13 > 0:13:16They say, "Oh, he doesn't like sprouts, we don't like sprouts."

0:13:16 > 0:13:18If they dressed up... I think, you've got to get away from the

0:13:18 > 0:13:20maybe traditional way.

0:13:20 > 0:13:24They've got to think more adventurous, more sexy, if you like.

0:13:24 > 0:13:26I don't know how you sex a sprout up!

0:13:26 > 0:13:28Why not put a bit of chocolate on the sprouts?

0:13:28 > 0:13:31If you don't eat the sprout as it is, put some chocolate on it,

0:13:31 > 0:13:32or a bit of brown sugar, sweeten it up.

0:13:32 > 0:13:34I'm not quite so sure about that.

0:13:34 > 0:13:37I don't care as long as I'm selling the sprouts

0:13:37 > 0:13:40and folks are eating them. That's the main thing!

0:13:40 > 0:13:43What I like in a good sprout, it should be ever so slightly

0:13:43 > 0:13:48overcooked but only so slightly that it still has a nice bite to it.

0:13:48 > 0:13:50That's what I like to see in a turkey.

0:13:50 > 0:13:54It's taken quite a long time to cook.

0:13:54 > 0:13:58Every year I am astounded by the detail that you get in magazines

0:13:58 > 0:14:01and newspapers about the latest way of roasting turkey.

0:14:01 > 0:14:04It's almost like you've got to buy this magazine

0:14:04 > 0:14:07because otherwise you won't roast your turkey properly.

0:14:07 > 0:14:10And they are ever more elaborate - pages and pages of detail.

0:14:10 > 0:14:12Some call for covering in buttered muslin,

0:14:12 > 0:14:15others call for a bit of foil here, a bit of foil there.

0:14:15 > 0:14:18Over on one side, turn around, take your time,

0:14:18 > 0:14:21lower the temperature, up the temperature,

0:14:21 > 0:14:23in with the turkey, out with the turkey, back in again,

0:14:23 > 0:14:25out again, down the pub, up here

0:14:25 > 0:14:28and basically one of the things that really makes me

0:14:28 > 0:14:32smile is looking at Escoffier's recipe for turkey,

0:14:32 > 0:14:35which just says - roast in a moderate oven.

0:14:37 > 0:14:40This is the full works with sausage and crispy bacon,

0:14:40 > 0:14:44fluffy roast potatoes, glazed carrots and bread sauce.

0:14:44 > 0:14:48It's the stuff of dreams, especially if you're a long way from home.

0:14:56 > 0:15:00Sales of smoked salmon soar at Christmas time and one of the best

0:15:00 > 0:15:04and oldest cures comes from Forman's here in London's East End.

0:15:06 > 0:15:09A lot of people think it's an ancient Scottish edition

0:15:09 > 0:15:12- because, of course, this fish comes from Scotland.- Yeah.

0:15:12 > 0:15:15Actually, traditional cold smoking of salmon,

0:15:15 > 0:15:19and this is a cold smoked salmon, came over to this country

0:15:19 > 0:15:21roughly 100 years ago from eastern Europe

0:15:21 > 0:15:25and it was people like my great grandfather that brought over

0:15:25 > 0:15:27those techniques of salmon curing.

0:15:28 > 0:15:31They didn't even realise there was a salmon maker to this country,

0:15:31 > 0:15:34so they would import salmon from the Baltic in barrels

0:15:34 > 0:15:37of salt water and the quality - a three-month journey in saltwater,

0:15:37 > 0:15:39didn't really do much for the fish.

0:15:39 > 0:15:43They then discovered this wild salmon coming down every

0:15:43 > 0:15:46summer to the fish market from Scotland,

0:15:46 > 0:15:47started smoking that fish instead

0:15:47 > 0:15:50because they thought we've got a native fish here

0:15:50 > 0:15:53let's try this one, and the quality was so outstanding that's

0:15:53 > 0:15:56- when smoked Scottish salmon started to take off.- Good lord!

0:15:56 > 0:15:59This fish would have taken about five years to grow to this size

0:15:59 > 0:16:03whereas the farmed fish would have got this size in about a year.

0:16:03 > 0:16:06- A lot of difference.- Can you cut us off a slice?- Absolutely.

0:16:09 > 0:16:12Here we are, sir, let's go for...

0:16:12 > 0:16:15- This is really interesting. - Farmed salmon first.

0:16:18 > 0:16:19That's lovely.

0:16:19 > 0:16:22It's really... I see what you mean by the London cure,

0:16:22 > 0:16:25it's really mild and subtle.

0:16:25 > 0:16:28We believe the art of successful salmon smoking is to buy the best

0:16:28 > 0:16:31quality fish you can get hold of and do as little to it as possible.

0:16:31 > 0:16:35Just a touch of salt to cure it and a touch of smoke to enhance it.

0:16:35 > 0:16:38- You don't want it to be too smoky. - That's the London cure?

0:16:38 > 0:16:39That's what we call the London cure.

0:16:39 > 0:16:42- Let's try some of the... - Try the wild.

0:16:42 > 0:16:43Let's have a go here.

0:16:45 > 0:16:48I think they're very different.

0:16:50 > 0:16:53I would compare them to a nice, light Chardonnay,

0:16:53 > 0:16:55compared to a full-bodied Bordeaux.

0:16:57 > 0:17:00They're both great but they're really quite different.

0:17:00 > 0:17:02The wild smoked salmon was delicate.

0:17:02 > 0:17:05It's a bit like the difference between a native oyster

0:17:05 > 0:17:07and a Pacific.

0:17:07 > 0:17:10Actually, one of the best farmed salmon around

0:17:10 > 0:17:12comes from the outer Hebrides.

0:17:12 > 0:17:15It's so good it's almost like wild.

0:17:16 > 0:17:20You see, what we reckon is every time we talk about fish farming,

0:17:20 > 0:17:22I get a sheaf of e-mails from people saying,

0:17:22 > 0:17:26this is the devil's stuff, this is devil's work, you know.

0:17:28 > 0:17:31It can't be like that. It's like all farming, isn't it?

0:17:31 > 0:17:33There are good ones and bad ones?

0:17:33 > 0:17:37It is. We know that the wild fish is just not available now.

0:17:37 > 0:17:39- There's over-catching, over-fishing.- Yeah.

0:17:39 > 0:17:42Aquaculture is here to stay.

0:17:42 > 0:17:45What we have to ensure is that we do it in the best possible way.

0:17:45 > 0:17:50- Yeah.- First of all, so that we look after the fish that we're growing,

0:17:50 > 0:17:53the welfare is to the highest degree,

0:17:53 > 0:17:55but, more importantly, you have a product

0:17:55 > 0:17:58that is in tandem with nature.

0:18:01 > 0:18:04Well, Angus has just told me that he has been

0:18:04 > 0:18:07standing on that land just over there looking at these cages

0:18:07 > 0:18:08and not being able to see them

0:18:08 > 0:18:11because of the waves going right over the top of them.

0:18:11 > 0:18:15This is the first time I've actually been at a fish farm which is

0:18:15 > 0:18:18truly out at sea and suddenly you can see what

0:18:18 > 0:18:20they say about being out in the open sea.

0:18:20 > 0:18:23There is like water rushing down here all the time.

0:18:25 > 0:18:27Constantly you are getting clean water.

0:18:27 > 0:18:31That is the main thing about organic salmon.

0:18:31 > 0:18:35It's not only that but the cages are well spaced apart

0:18:35 > 0:18:38and I'm sure a low density of fish in the cages.

0:18:38 > 0:18:40I mean, it just makes sense to me.

0:18:40 > 0:18:43I know people are going to start writing to me

0:18:43 > 0:18:47saying you shouldn't be covering fish farming at all but there is

0:18:47 > 0:18:51good farmers and bad farmers and it's the same with aquaculture.

0:18:51 > 0:18:54They don't have any electronic feeding machines here.

0:18:54 > 0:18:57They deliberately feed the fish by hand,

0:18:57 > 0:18:59so that they only get what they need

0:18:59 > 0:19:02and there's no excess food on the bottom polluting the water.

0:19:04 > 0:19:05You've got two.

0:19:07 > 0:19:09Well, this to me is a very attractive fish,

0:19:09 > 0:19:13a lovely colour as you can see and it's also nice and sleek.

0:19:13 > 0:19:16The thing that I always look for in good farmed

0:19:16 > 0:19:18fish are the shape of the fins.

0:19:18 > 0:19:21I mean, this is used to swimming a great deal.

0:19:21 > 0:19:23One of the things that Angus was saying was that

0:19:23 > 0:19:26because the fish here are out in a strong current,

0:19:26 > 0:19:30their muscles are being engaged actively all the time and you can

0:19:30 > 0:19:34feel that. When I just go like that, the actual fillet is really firm.

0:19:34 > 0:19:37The other thing, of course, that people worry about is sea lice

0:19:37 > 0:19:39and there are no lice on this fish.

0:19:39 > 0:19:43Again, that's because the fish are in low densities

0:19:43 > 0:19:45and they are out here in the current.

0:19:45 > 0:19:50Yet, I'd quite like to do something with that. Eat it, in other words.

0:19:53 > 0:19:56Now this is roasted salmon with salsa verde but unusually I'm going

0:19:56 > 0:19:59to stuff the salmon with salsa verde

0:19:59 > 0:20:02and roast it on a bed of tomatoes.

0:20:03 > 0:20:06I sprinkle the sliced tomatoes with a good handful of capers

0:20:06 > 0:20:10and then two or three coarsely chopped cloves of garlic.

0:20:10 > 0:20:15Next, plenty of fresh thyme and a good amount of sea salt.

0:20:15 > 0:20:17Drizzle olive oil all over everything

0:20:17 > 0:20:20and then a little bit of water, as well.

0:20:20 > 0:20:23Lay the fillets of salmon on top and don't forget to season them

0:20:23 > 0:20:28on the inside. Look how lovely and pale the flesh is.

0:20:28 > 0:20:31That's because there's no pink dye in their feed.

0:20:31 > 0:20:35Now, to make the salsa verde stuffing, using mint,

0:20:35 > 0:20:38parsley, anchovies, garlic and capers.

0:20:38 > 0:20:40This is actually my own dish.

0:20:40 > 0:20:42But it's just the sort of thing I'd like for Christmas,

0:20:42 > 0:20:44probably on Christmas Eve -

0:20:44 > 0:20:47something a bit different from turkey or goose on Christmas day.

0:20:47 > 0:20:50It is actually based on Italian ideas of cooking.

0:20:50 > 0:20:52First of all, the course of salsa verde,

0:20:52 > 0:20:55which I made really stiff and dry so it makes a nice stuffing.

0:20:55 > 0:20:59But also, the tomato that is under there and the water

0:20:59 > 0:21:01and the olive oil is a way of cooking the Italians call

0:21:01 > 0:21:06acqua pazza, which means mad water. I don't quite know what...

0:21:06 > 0:21:10why it refers to that, but maybe as it is boiling briskly like this

0:21:10 > 0:21:11it's going bonkers.

0:21:11 > 0:21:14But it produces this lovely emulsion which will work really well

0:21:14 > 0:21:15with that salmon.

0:21:16 > 0:21:19'Oil the top of the fish and sprinkle with chilli flakes,

0:21:19 > 0:21:23'some more thyme and a final bit of seasoning.'

0:21:23 > 0:21:26That goes in the oven for 25 minutes - a hot oven.

0:21:30 > 0:21:34'20 to 25 minutes is more than enough for cooking a fish like this.

0:21:34 > 0:21:37'Let's face it, come Christmas Eve, you don't

0:21:37 > 0:21:39'want to be locked away in the kitchen all night.

0:21:39 > 0:21:44'And an elegant and simple dish like this frees you up nicely

0:21:44 > 0:21:46'to enjoy the festivities.

0:21:46 > 0:21:49'Those tomatoes are cooked in the juices from the fish

0:21:49 > 0:21:52'and have softened in the oil and become sweet.

0:21:52 > 0:21:56'This is a six-pan salmon and it will feed a dozen people.

0:21:57 > 0:22:00'And do you know, it goes really well with a good glass

0:22:00 > 0:22:03'of sparkling English white wine.'

0:22:10 > 0:22:12Salmon is probably the king of all fish.

0:22:12 > 0:22:15Nothing says Christmas morning more than smoked salmon.

0:22:15 > 0:22:17There are lots of ways you can enjoy it

0:22:17 > 0:22:19and I am going to show you something slightly different.

0:22:19 > 0:22:21But it is a great lunchtime dish, this,

0:22:21 > 0:22:23and it is good to do over the Christmas holiday

0:22:23 > 0:22:25because you have generally got smoked salmon at home

0:22:25 > 0:22:28and also another ingredient - duck fat.

0:22:28 > 0:22:31Delia and Nigella made this famous, you see.

0:22:31 > 0:22:34- Well, I am never without any. - Yeah! Duck fat.

0:22:34 > 0:22:37What we are going to do is I am going to poach the smoked salmon

0:22:37 > 0:22:39in duck fat with vanilla.

0:22:39 > 0:22:41I can see you are really impressed with that.

0:22:41 > 0:22:44And I'm going to serve this with a pickle.

0:22:44 > 0:22:47Now, the idea is this - we make a pickle with water,

0:22:47 > 0:22:51rice wine vinegar and sugar.

0:22:51 > 0:22:53So we literally put the whole lot together

0:22:53 > 0:22:58and we just dissolve the sugar in the rice wine vinegar.

0:22:58 > 0:23:01And a pinch of salt. And that's it, all right?

0:23:01 > 0:23:04- That's our pickling liquid done. Easy.- Easy.

0:23:04 > 0:23:06And then we take a mooli, which is this stuff,

0:23:06 > 0:23:10and I'm just going to basically just peel this.

0:23:10 > 0:23:13- I thought that was a parsnip.- No.

0:23:13 > 0:23:14What's a mooli?

0:23:14 > 0:23:17Well, it's similar to a...

0:23:17 > 0:23:20Parsnips are creamy inside.

0:23:20 > 0:23:22This is a, yeah, Japanese radish.

0:23:22 > 0:23:26- Oh, OK. - And we just peel these like this.

0:23:26 > 0:23:30Now, about yourself. You started life as a... Well, serious acting, really.

0:23:30 > 0:23:32How did you get into comedy, then?

0:23:32 > 0:23:34Because you have almost gone full circle now. How did you start?

0:23:34 > 0:23:39Yeah. Oh, there was just too many people auditioning

0:23:39 > 0:23:40for The Bill when I was...

0:23:40 > 0:23:42when I was a young hopeful,

0:23:42 > 0:23:45so I thought, "Oh, I'll try and make people laugh."

0:23:45 > 0:23:47But you were in the Royal Shakespeare Company, weren't you?

0:23:47 > 0:23:49- Yeah, I've done a lot of theatre. - Yeah.

0:23:49 > 0:23:53I did want to do comedy and I realised that the way to get into

0:23:53 > 0:23:56comedy was perhaps to do stand-up, so I started doing stand-up.

0:23:56 > 0:23:58So I went from kind of being classically trained,

0:23:58 > 0:24:02then going round the clubs of Great Britain.

0:24:02 > 0:24:04And one place for stand-up in particular -

0:24:04 > 0:24:07we have had a lot of comedians on the show - Edinburgh Festival.

0:24:07 > 0:24:09- Yeah.- That seems to have launched their career.

0:24:09 > 0:24:12- Yeah, definitely. - And it did the same with you.- It did.

0:24:12 > 0:24:15Edinburgh is like a big trade fair, really, for comedians.

0:24:15 > 0:24:19You know, if you get... If you just catch a wave,

0:24:19 > 0:24:22it can happen really quickly and I was lucky that it did, yeah.

0:24:22 > 0:24:24And then almost gone full circle

0:24:24 > 0:24:26because, you know, you are into acting now as well.

0:24:26 > 0:24:28- Obviously the comedy is still there. - Yeah.

0:24:28 > 0:24:31But how do people take you in the industry? Because most people...

0:24:31 > 0:24:33Do you get branded as a comedian?

0:24:33 > 0:24:36I'm sure I do. I don't really...

0:24:36 > 0:24:39I don't really care as long as I get asked to do stuff.

0:24:39 > 0:24:42- It's a job, it doesn't matter. - They can call me what they like.

0:24:42 > 0:24:45Erm, but, yes, I think when I went into Doctor Who...

0:24:45 > 0:24:49Because even though I had been doing lots of straight stuff before,

0:24:49 > 0:24:54my show kind of launched me out into the public as quite a, you know,

0:24:54 > 0:24:58quite a definite comedian, doing quite broad characters and stuff.

0:24:58 > 0:25:02So I was really lucky to get the opportunity to start again

0:25:02 > 0:25:05in Doctor Who, really, and launch myself as something else.

0:25:05 > 0:25:07It was only meant to be just one appearance, was it?

0:25:07 > 0:25:09It was only a one-off a couple of years ago

0:25:09 > 0:25:12for Christmas and then it kind of...

0:25:12 > 0:25:14It came back again.

0:25:14 > 0:25:17And then literally you are... I mean, Christmas Day is busy for you.

0:25:17 > 0:25:19- It always is every Christmas. - I am all over the schedule, love.

0:25:19 > 0:25:22Yeah, you are all over the place. Tell us about Doctor Who and...

0:25:22 > 0:25:25Yes, well, I can't really say too much about Doctor Who because...

0:25:25 > 0:25:26You know, it would spoil it.

0:25:26 > 0:25:29But you can say something that is happening later.

0:25:29 > 0:25:31I can say something that is happening a little bit later,

0:25:31 > 0:25:33- at 10.30. - Tell us about this one, then.

0:25:33 > 0:25:37I have got a Christmas special called Nan's Christmas Carol -

0:25:37 > 0:25:41it's my old lady character. And we have done a comic retelling

0:25:41 > 0:25:44of Charles Dickens's Christmas Carol

0:25:44 > 0:25:47and she is effectively the character of Scrooge.

0:25:47 > 0:25:51- Right.- And... As you know because you pop up in it, don't you?

0:25:51 > 0:25:53I do pop in it. We can't say exactly because...

0:25:53 > 0:25:54We can't spoil that surprise.

0:25:54 > 0:25:57Also we can't say that at this time in the morning,

0:25:57 > 0:25:59- can we, what you said about me? - No, we can't.

0:25:59 > 0:26:02Which is really nice, thank you very much! She said...

0:26:02 > 0:26:05She knocked on the dressing room and said, "Are you OK with this?"

0:26:05 > 0:26:08You said this line and I said, "I don't really have a choice, do I?

0:26:08 > 0:26:09"Because you have already done it."

0:26:09 > 0:26:12No, that's not true. You were very game.

0:26:12 > 0:26:14- But David Tennant is in it as well. - Yeah, he is.

0:26:14 > 0:26:15We've got lots of special guests.

0:26:15 > 0:26:18And the guy that I couldn't keep my eyes off off Only Fools And Horses.

0:26:18 > 0:26:21- Yeah, Roger Lloyd-Pack. - How fantastic was that?

0:26:21 > 0:26:22Brilliant, yeah, brilliant.

0:26:22 > 0:26:26And Ben Miller and Madness - everyone. Oh, everyone is there.

0:26:26 > 0:26:27Everyone is there.

0:26:27 > 0:26:29And films and stuff like that.

0:26:29 > 0:26:31I mean, you are partial to the West End and stuff like that,

0:26:31 > 0:26:33so you are a bit of a jack of all trades.

0:26:33 > 0:26:36Yeah, I think as long as you have got options as an actor

0:26:36 > 0:26:39you are doing well and I have been lucky.

0:26:39 > 0:26:43- You never know, a cooking show might be on your list.- Oh, it will.

0:26:43 > 0:26:45If you had seen my fairy cakes...

0:26:45 > 0:26:47I mean, seriously, Jane Asher, watch out!

0:26:47 > 0:26:50Right, look, there's your pickle. All right?

0:26:50 > 0:26:52So, this is the mooli, which is just...

0:26:52 > 0:26:54All I've done is just pour that hot pickle,

0:26:54 > 0:26:57or hot pickle in liquor, over the top.

0:26:57 > 0:27:01And it just sits on the plate like that. You just plonk that on there.

0:27:01 > 0:27:03It is quite limp.

0:27:03 > 0:27:05It's supposed to be like that!

0:27:05 > 0:27:06I know, I'm just saying

0:27:06 > 0:27:10my textural observation is that it's a little bit limp.

0:27:10 > 0:27:13- That was supposed to be a compliment.- Thank you very much.

0:27:13 > 0:27:16- Thank you, Chef.- It is slithery and it looks slimy too.

0:27:16 > 0:27:20So, there is your salmon, which is poaching away nicely.

0:27:20 > 0:27:23- With the quack-quack fat. - Yeah, with the quack-quack fat.

0:27:23 > 0:27:24- That's gone in there.- Oh.

0:27:24 > 0:27:27Now, when I told my folks that you were coming on...

0:27:27 > 0:27:29"Bothered", where does that come from?

0:27:29 > 0:27:31Where does your inspiration for these characters come from?

0:27:31 > 0:27:33Because it is kind of iconic now, isn't it?

0:27:33 > 0:27:37Yeah, that sort of caught on and I didn't expect it to.

0:27:37 > 0:27:41I don't know, I just said it one day and then...

0:27:41 > 0:27:43So it wasn't scripted or is it just...?

0:27:43 > 0:27:47It was scripted but it wasn't scripted... It was scripted once.

0:27:47 > 0:27:49But we did it in front of a live audience

0:27:49 > 0:27:53when I was trying out my live shows and I said it and then

0:27:53 > 0:27:56just because the audience were responding

0:27:56 > 0:27:58I kept saying it again and went on a roll.

0:27:58 > 0:28:00So it was a bit by accident that that kind of came to be.

0:28:00 > 0:28:03But where do these ideas for these characters come from?

0:28:03 > 0:28:06- Where do they...?- My mad old head. - Is it? You just kind of make them up?

0:28:06 > 0:28:08I don't know. I suppose...

0:28:08 > 0:28:10Really, I suppose I am logging people that

0:28:10 > 0:28:12I meet all the time, really.

0:28:12 > 0:28:14I have got a really good character coming up.

0:28:14 > 0:28:16It is quite a lairy Northern chef.

0:28:16 > 0:28:18SHE LAUGHS

0:28:18 > 0:28:21Thank you very much. That wouldn't surprise me.

0:28:21 > 0:28:23- There you go, there's your... Look at that.- Wow!

0:28:23 > 0:28:26- You can't say that's not pretty. Look.- I can't say it's not pretty.

0:28:26 > 0:28:29I have done it on a roof tile.

0:28:29 > 0:28:31- Just for you, Catherine.- Thank you!

0:28:31 > 0:28:34- Straight out of the bathroom. - Tell me what you think.- Thank you.

0:28:34 > 0:28:38Bathroom? You've got a fancy bathroom if you've got that in your bathroom!

0:28:38 > 0:28:39It's off my roof, love, this.

0:28:39 > 0:28:42Tell me what you think. This is literally... What's that?

0:28:42 > 0:28:44- Four and a half minutes. - It was four and a half minutes.

0:28:44 > 0:28:46Yeah, and you have got a pickle.

0:28:46 > 0:28:47Yeah, I can't pick it up.

0:28:49 > 0:28:50Oh, God.

0:28:50 > 0:28:53- In your own time. Don't worry. - I will, thank you.

0:28:56 > 0:29:00- It's a bit sweet. - Sweet? Have some water.

0:29:00 > 0:29:02I just... Thank you.

0:29:02 > 0:29:03Don't worry. Tell you what -

0:29:03 > 0:29:05I made you a cheese and tomato sandwich earlier

0:29:05 > 0:29:08because I just knew that was coming!

0:29:08 > 0:29:11- Look at that! - Proper white sliced bread.

0:29:16 > 0:29:18You see, there is just no pleasing some people,

0:29:18 > 0:29:21but I hope you enjoyed the cheese and tomato sandwich, Catherine.

0:29:21 > 0:29:23Now, if you would like to try cooking any of the studio recipes

0:29:23 > 0:29:26you have seen on today's show, all those are just a click away at

0:29:26 > 0:29:29bbc.co.uk/recipes.

0:29:29 > 0:29:31Today we are looking back at some of the delicious

0:29:31 > 0:29:34recipes from the Saturday Kitchen store cupboard.

0:29:34 > 0:29:37Now, if you are looking for something alternative to warm you up

0:29:37 > 0:29:40over the Christmas holiday then Dave Myers has a Christmas curry

0:29:40 > 0:29:43that would take centre stage at any Boxing Day banquet.

0:29:43 > 0:29:46Good to have you on the show. What are we cooking, then?

0:29:46 > 0:29:47It is one of my favourites.

0:29:47 > 0:29:50I love South Indian food and Kerala parathas are different

0:29:50 > 0:29:53because they kind of...they are flaky.

0:29:53 > 0:29:57- This is a doughy sort of thing. - Yeah.- Not a naan bread.

0:29:57 > 0:30:00Well, I'm kind of Northern - it is fried bread...

0:30:00 > 0:30:02Go on, mate, go on!

0:30:02 > 0:30:03..with white flour.

0:30:03 > 0:30:06But to go with that, again a South Indian curry with curry leaves,

0:30:06 > 0:30:08- asafoetida, all the lovely things. - Run through the...

0:30:08 > 0:30:11Because you want me to do the onions and that sort of stuff.

0:30:11 > 0:30:13The basic for it to start off...

0:30:13 > 0:30:16If you could do some onion, chilli, ginger and garlic

0:30:16 > 0:30:17and just puree it up.

0:30:17 > 0:30:21What I am going to do is pop my whole spices.

0:30:21 > 0:30:24- I've got some mustard seeds... - Right.

0:30:24 > 0:30:26..and some fenugreek powdered.

0:30:26 > 0:30:29- Did you get this idea from your travels or...?- Yeah, very much so.

0:30:29 > 0:30:31And some curry leaves, which I love.

0:30:31 > 0:30:34You just need to pop them, just to release the flavour.

0:30:34 > 0:30:39Now, making bread live on television.

0:30:39 > 0:30:43It's a bit of a worry, but here we go.

0:30:43 > 0:30:45Now, the bread mix - it's flour...

0:30:47 > 0:30:49- Oh, you can smell it already. - Just plain flavour?

0:30:49 > 0:30:52- Yeah, ordinary plain, white flour. - OK.- Some salt...

0:30:54 > 0:30:55..some sugar...

0:30:56 > 0:31:00- All I am doing is just chopping... Don't worry, it's fine.- That's fine.

0:31:00 > 0:31:03Ground glass in the paratha!

0:31:03 > 0:31:06- That makes for interesting eating! - It's a great texture.

0:31:06 > 0:31:09Take care you don't get any eggshell in.

0:31:09 > 0:31:11LAUGHTER

0:31:11 > 0:31:14You know where that eggshell's been, dude, don't you? You know.

0:31:14 > 0:31:18Oh, I know. At least we know that glass has been in a dishwasher.

0:31:18 > 0:31:19Exactly.

0:31:21 > 0:31:24Like a lot of Asian food, condensed milk is brilliant.

0:31:26 > 0:31:29Put that in the bread and all you do to make a dough...

0:31:31 > 0:31:33..is blitz it. We add some milk.

0:31:33 > 0:31:35Yeah, don't try this at home.

0:31:35 > 0:31:38You don't get this on a late-night shopping channel.

0:31:38 > 0:31:40But it's the only way to chop it.

0:31:40 > 0:31:42My spices have popped now, look.

0:31:42 > 0:31:44Just watch the ball of dough here.

0:31:44 > 0:31:48Come on. We are going to cook this, the onions,

0:31:48 > 0:31:51the chilli and the ginger, and just sweat that down.

0:31:51 > 0:31:55- It's appeared.- It has.- Yeah. - The ball of dough.

0:31:55 > 0:31:58Now we need to chill that for half an hour so it...

0:31:58 > 0:32:00LAUGHTER

0:32:00 > 0:32:02Why is it always me?

0:32:05 > 0:32:08Have you got one? Here's one you made earlier, dude?

0:32:08 > 0:32:12- And here's some dough I made earlier. It's chilled.- Right.

0:32:12 > 0:32:14Now, this is where it gets interesting.

0:32:14 > 0:32:16That needs to sweat down nicely.

0:32:16 > 0:32:18You need to do the prawns, yeah?

0:32:18 > 0:32:21Look at those big, big prawns.

0:32:21 > 0:32:24If you could kind of pop their heads off, peel them,

0:32:24 > 0:32:27leave their tails on for that kind of balti house chic,

0:32:27 > 0:32:30cut down the back so they butterfly and they look like

0:32:30 > 0:32:33a set of boxer's knuckles on the plate.

0:32:33 > 0:32:35Fantastic.

0:32:35 > 0:32:38- Cooking metaphors.- OK. - We will give that a stir.

0:32:39 > 0:32:43- That smell is fabulous.- Oh, I know. But I've a lot to do, a lot to do.

0:32:44 > 0:32:49Take a piece of dough about the size of a lime.

0:32:49 > 0:32:50Dust your board.

0:32:50 > 0:32:54- Now, this has to be rolled really thin. - LAUGHTER

0:32:54 > 0:32:56Why couldn't I ever do a stir-fry?

0:32:56 > 0:32:59- Some chefs do that on here, you know.- Aye, exactly!

0:32:59 > 0:33:01I could have done a chilli.

0:33:04 > 0:33:06It's really rolled thin.

0:33:06 > 0:33:09Because it is like puff pastry, you know, with the butter

0:33:09 > 0:33:12and everything, it is a special paratha and I want two per serving.

0:33:14 > 0:33:16Oh, there's nothing mean about my cooking.

0:33:16 > 0:33:18What do they serve them with, then?

0:33:18 > 0:33:21- Is it garnished for something or what?- What, the parathas?- Yeah.

0:33:21 > 0:33:24That's your bread, it's your carbohydrate.

0:33:24 > 0:33:27- Is it traditionally served for something or not?- Breakfast.

0:33:27 > 0:33:31A lot of these parathas for breakfast with idlis and dosas.

0:33:31 > 0:33:33It's heaven.

0:33:33 > 0:33:35These prawns go great and the thing is,

0:33:35 > 0:33:37it doesn't matter what culture or cuisine you have,

0:33:37 > 0:33:40if you have got bread, great gravy, you have got paradise.

0:33:40 > 0:33:43Exactly. Bread and gravy, dude, it's the thing.

0:33:43 > 0:33:45Now dust that over...

0:33:47 > 0:33:49..with melted butter like so.

0:33:49 > 0:33:50This is the trick.

0:33:50 > 0:33:53You make, like, a concertina.

0:33:53 > 0:33:55Like that. This is brilliant.

0:33:55 > 0:33:57It's origami, isn't it?

0:33:57 > 0:34:00You'll all be doing this come Boxing Day, you know.

0:34:01 > 0:34:03- Right, prawns in.- Yeah.

0:34:03 > 0:34:06What I am going to do is just take this little...

0:34:06 > 0:34:09Yeah, you need to take the black bit out because that's its...

0:34:09 > 0:34:11- Poop shoot.- Yeah. Now, look what I've done here.

0:34:11 > 0:34:15I have got my concertina dough and I am making a walnut whip.

0:34:15 > 0:34:17Tuck in the ending.

0:34:17 > 0:34:20You will see the purpose of this, it will all come clear.

0:34:20 > 0:34:21We roll that out...

0:34:23 > 0:34:25..like so.

0:34:25 > 0:34:28- I love these...- They are fantastic.

0:34:28 > 0:34:30But where the butter's gone with the dough,

0:34:30 > 0:34:33it's going to make a nice flaky bread.

0:34:33 > 0:34:35- Flaky fried bread.- Oh!

0:34:35 > 0:34:38Yes, it's a Homer Simpson moment coming on.

0:34:38 > 0:34:40It's a minute on each side.

0:34:40 > 0:34:41Is my gas on?

0:34:41 > 0:34:43There you go.

0:34:43 > 0:34:46"Is me gas on?" Somebody put another 50 in the meter, will you?

0:34:46 > 0:34:49- How are you doing, James? - I'm getting there. They're done.

0:34:49 > 0:34:50- Oh, fantastic.- Do you want those in?

0:34:50 > 0:34:52Yeah, I just want those colouring up first.

0:34:54 > 0:34:57- Water.- Is that going? - Yeah, it's going.- Great.

0:34:57 > 0:34:59Do you want the turmeric in there as well?

0:34:59 > 0:35:03Yeah, the turmeric and a pinch of one of my favourites - asafoetida.

0:35:03 > 0:35:07There's various spellings but the middle spelling of one is "fetid".

0:35:07 > 0:35:11And it does indeed smell like a dead cat, but a pinch...

0:35:11 > 0:35:14- It's amazing, it's heaven. - Right, in goes the coconut milk.

0:35:14 > 0:35:17Yeah, and just let that boil for a minute whilst my parathas do.

0:35:17 > 0:35:19"Add cat stock."

0:35:19 > 0:35:20LAUGHTER

0:35:20 > 0:35:23No, I tell you, there's something...

0:35:23 > 0:35:26South Indian food has thousands of years of alchemy to it

0:35:26 > 0:35:29- and it works.- Oh, it's brilliant. - It is.

0:35:29 > 0:35:32I think what we found when we were in India was the skill,

0:35:32 > 0:35:37the absolute skill of balancing spices and flavours - just superb.

0:35:37 > 0:35:41It does look like a little sort of Catherine wheel thing.

0:35:41 > 0:35:44- It's like Catherine wheel/ Danish pastry.- Right.

0:35:44 > 0:35:46And we just fry those off.

0:35:46 > 0:35:48They'll traditionally just fry them off or they'll bake them

0:35:48 > 0:35:51- in the oven or...?- Fried. It's a parathas, parathas is fried.

0:35:51 > 0:35:52Look at that.

0:35:52 > 0:35:54And always fried in oil?

0:35:54 > 0:35:56Oh, yes. Or ghee, ghee would be good.

0:35:56 > 0:35:58That's clarified butter you can buy now.

0:35:58 > 0:36:00I like to be healthy, really.

0:36:00 > 0:36:02SI LAUGHS

0:36:02 > 0:36:04Sorry, I didn't mean to laugh!

0:36:04 > 0:36:07Body's a temple, dude, body's a temple.

0:36:07 > 0:36:09Temple? Mine's a Taj Mahal!

0:36:09 > 0:36:12Well, you know, like... We've been cooking...

0:36:12 > 0:36:14Oil isn't really hot enough. Well, that one's going.

0:36:14 > 0:36:17I mean, we've been cooking kind of Christmas food

0:36:17 > 0:36:20with our highly-successful Christmas special since September.

0:36:20 > 0:36:24I was craving something with spice and taste.

0:36:24 > 0:36:27Apart from food, you're on Mastermind, is that right?

0:36:27 > 0:36:31- I am.- Are you?- I am. December 28th, BBC One.

0:36:31 > 0:36:36- What is your specialised subject? - The Pre-Raphaelite Brotherhood.

0:36:36 > 0:36:39- Really?- He said that with such a smirk, didn't he?

0:36:40 > 0:36:43You look a bit shocked, Don, there.

0:36:43 > 0:36:45Not half as shocked as John Humphrys.

0:36:47 > 0:36:50I need paddles for Don, here! What's happened?

0:36:50 > 0:36:55- You can season that. - Apply my magic and season it.

0:36:55 > 0:36:57Now, some lime wedges.

0:36:57 > 0:36:59So, were they a rock band, dude, or what?

0:37:00 > 0:37:03- I've got you down for it next year. - Eh?- Look at that. See?

0:37:03 > 0:37:05Now, a good paratha, see how it flakes?

0:37:05 > 0:37:06Oh, look at that!

0:37:06 > 0:37:09It's soft on the inside and crispy on the outside.

0:37:09 > 0:37:13- A bit like yourself, mate, bit like yourself.- Aye.

0:37:13 > 0:37:15Outward, rock-hard exterior.

0:37:15 > 0:37:19And, as ever, I like a few sprinkles on top.

0:37:19 > 0:37:23- But it's... - Smells lovely.- It's proper...

0:37:23 > 0:37:26The thing is, all the spices retain their identity.

0:37:26 > 0:37:29It's not kind of a mishmash of mud.

0:37:29 > 0:37:31Yeah. Beautiful.

0:37:31 > 0:37:34I think that's the skill in that particular cuisine, isn't it?

0:37:34 > 0:37:36It's really, you know, all the flavours

0:37:36 > 0:37:39and spices are balanced perfectly so they hit you.

0:37:39 > 0:37:43How could this not taste wonderful? There's no mystery to it.

0:37:43 > 0:37:46- No, there's not. - It's absolutely banging good grub.

0:37:46 > 0:37:49- And you want a few sprinkles? - Yes, please, James.

0:37:49 > 0:37:52Remind us what that is again.

0:37:52 > 0:37:54This is Keralan flaky parathas,

0:37:54 > 0:37:57proper traditional Kerala parathas

0:37:57 > 0:38:01with lovely king prawn and coconut curry.

0:38:01 > 0:38:04And it's designed to be with bread, so you just scrape the gravy up.

0:38:04 > 0:38:06- Easy as that.- Yes. Thank you.

0:38:11 > 0:38:14There you go. Right, over here.

0:38:14 > 0:38:18- Dervla, I know you like your curries. - I do, I love curry.- Dive into that.

0:38:18 > 0:38:22- That's done in literally no time at all.- This is incredible.

0:38:22 > 0:38:25It's such a big difference watching from home and actually coming here,

0:38:25 > 0:38:28and the smells are fantastic.

0:38:28 > 0:38:31- Here you go.- All right, OK. I'm tucking in, no pressure.

0:38:31 > 0:38:32Dive in.

0:38:32 > 0:38:36The secret is the onions and stuff like that. The paratha is just...

0:38:36 > 0:38:39Yeah. I think your dry spices, you need to roast them

0:38:39 > 0:38:41to release the flavour, like the mustard seeds.

0:38:41 > 0:38:44And you've got your base with your chillies, ginger and everything,

0:38:44 > 0:38:48you mix the two together and again, it keeps that level of spicing.

0:38:48 > 0:38:51And the idea with this is literally it just flakes off into pieces.

0:38:51 > 0:38:53Yeah, it's flaky bread. But it's so tasty.

0:38:57 > 0:39:00That looked good and certainly tasted good.

0:39:00 > 0:39:04Now it is time for another tasty trip with a certain Mr Keith Floyd.

0:39:04 > 0:39:07Today he is paying a visit to the French Basque country.

0:39:17 > 0:39:20These are the Pyrenees, the mountains that stretch from

0:39:20 > 0:39:23the Mediterranean to the Atlantic Ocean

0:39:23 > 0:39:25and separate France from Spain.

0:39:25 > 0:39:27You usually see them out of the left-hand window

0:39:27 > 0:39:30of the aeroplane on your way to Lloret de Mar

0:39:30 > 0:39:32or Torremolinos, but these mountains have a profound

0:39:32 > 0:39:35influence on the Basques who live here

0:39:35 > 0:39:36and this is reflected in the distinctive

0:39:36 > 0:39:40and highly-spiced cooking of these fiery, independent people.

0:39:54 > 0:39:57These farmers aren't posing for picture postcards, you know.

0:39:57 > 0:40:01They are an essential part of this unique region and the landscape

0:40:01 > 0:40:04is dotted with these rather delicious-looking stacks of fern.

0:40:04 > 0:40:07They remind me of crunchy walnut whips.

0:40:07 > 0:40:09But the Spanish influence abounds.

0:40:09 > 0:40:11The cooking is highly-spiced and gutsy,

0:40:11 > 0:40:15and it is simple to cook and not wildly expensive.

0:40:15 > 0:40:19Oh, dear, this place is like a morgue. There is nobody here.

0:40:19 > 0:40:20Not a soul, look.

0:40:20 > 0:40:2348 different tables and not an order in the place.

0:40:23 > 0:40:25Well, it is January, after all.

0:40:25 > 0:40:28And you know how we bust into these places and we scrounge things

0:40:28 > 0:40:30and we put their patrons to a lot of inconvenience?

0:40:30 > 0:40:32I thought they could have the afternoon off

0:40:32 > 0:40:35and I'd cook my own lunch. It seems quite elementary, doesn't it?

0:40:35 > 0:40:38And one of the things that the Basque people are very proud about

0:40:38 > 0:40:41are their red peppers. Come down here a minute, Clive.

0:40:41 > 0:40:44They love their red peppers, they love their green peppers

0:40:44 > 0:40:45and they love their onions.

0:40:45 > 0:40:48In fact, those are the colours of Pays Basque.

0:40:48 > 0:40:51Also, they are very proud of their Jambon de Bayonne,

0:40:51 > 0:40:54which is an essential part of this wonderful chicken dish

0:40:54 > 0:40:55I am going to cook for you today.

0:40:55 > 0:40:56Slide over here a bit, old bean.

0:40:56 > 0:40:59Little pieces of roughly maize-fed free-range chicken

0:40:59 > 0:41:02that I am using - just the legs because that is quite economical.

0:41:02 > 0:41:04I have seasoned them with salt and pepper.

0:41:04 > 0:41:08Over here a bit, some beautiful fresh tomatoes which I have peeled,

0:41:08 > 0:41:10skinned and crushed up.

0:41:10 > 0:41:12And then one thing which the little dish must have

0:41:12 > 0:41:16is some of their famous red pimento powder, which is a little bit spicy.

0:41:16 > 0:41:20So, what I am going to do is a bit of chopping up, a bit of cooking.

0:41:20 > 0:41:23A little glass of Monsieur Bonnet's special wine

0:41:23 > 0:41:26because it is Mr Bonnet's hotel that we are staying in.

0:41:26 > 0:41:29And as they say, a day without wine is like a day without...

0:41:29 > 0:41:31You know what I mean.

0:41:31 > 0:41:34So, the director says I haven't been doing enough chopping.

0:41:34 > 0:41:37I haven't been demonstrating enough of my culinary skills recently.

0:41:37 > 0:41:42So we will put that to rights and chop up a few onions like that,

0:41:42 > 0:41:46because we need to fry those in a moment in some lovely lard.

0:41:46 > 0:41:48This is a dish in the Pays Basque...

0:41:48 > 0:41:51You don't use olive oil down here, you don't use butter,

0:41:51 > 0:41:52you don't use corn oil.

0:41:52 > 0:41:55As I said before, in fact, you use either goose fat,

0:41:55 > 0:41:57duck fat or pork fat.

0:41:57 > 0:42:00I have to chop those green peppers up, which I am doing quite swiftly.

0:42:00 > 0:42:02Are you going to show them this, Clive?

0:42:02 > 0:42:04Come on, I'm doing my best here to be a bit jolly sporty on this

0:42:04 > 0:42:08quiet January afternoon, dashing away with the old sharp knife.

0:42:08 > 0:42:10As you see, people like to watch me

0:42:10 > 0:42:13do this because they hope I am going to cut my fingers.

0:42:13 > 0:42:15But I never do.

0:42:15 > 0:42:17Right, cut all those up, then this one.

0:42:19 > 0:42:22Very elementary, very simple.

0:42:22 > 0:42:25Then we need some Bayonne ham cut into little tiny pieces.

0:42:25 > 0:42:28I will explain where all these bits go in a minute

0:42:28 > 0:42:31when we move over to the stove, but that will be in a little while.

0:42:31 > 0:42:33Chop, chop, chop those into small bits.

0:42:33 > 0:42:35A bit finer, I think.

0:42:35 > 0:42:37Pleased with me so far?

0:42:37 > 0:42:40I'm quite enjoying myself. I have got the whole hotel to myself.

0:42:40 > 0:42:43There are about 800 rooms here and there is only the BBC crew

0:42:43 > 0:42:47staying in it, which must be a bit of a turn-off for the owners.

0:42:47 > 0:42:50There we are, a bit of chopped parsley, which goes in later.

0:42:50 > 0:42:53Lovely fresh thyme. Look, I've made a little rainbow. Isn't that pretty?

0:42:53 > 0:42:56A bit of chopped thyme down the edge there.

0:42:56 > 0:43:00My little bit of pimento I'll put there just to add the effect.

0:43:00 > 0:43:01Stay on that, Clive.

0:43:01 > 0:43:04No, stay on that, please. Thank you very much.

0:43:04 > 0:43:08Because we are going to cut, because I am going over to the stove, OK?

0:43:09 > 0:43:12OK, you see, into this little pan... The ideal meal for one person,

0:43:12 > 0:43:15but that's the trouble with borrowing things -

0:43:15 > 0:43:17you have to take what you're given.

0:43:17 > 0:43:20..are the chopped onions, the little pieces of Jambon de Bayonne,

0:43:20 > 0:43:22which is ham from Bayonne, get it?

0:43:22 > 0:43:26OK. And some lovely, lovely lard.

0:43:26 > 0:43:31Next we put in the already-seasoned little leglets of poulet au mais,

0:43:31 > 0:43:34that is to say chicken which has been raised on corn.

0:43:34 > 0:43:36A lot of that is grown around here.

0:43:36 > 0:43:39I do hope the cameraman has taken a picture of those corn stalls,

0:43:39 > 0:43:41otherwise that little remark will be quite pointless, won't it?

0:43:41 > 0:43:44That's why the chickens are yellow.

0:43:44 > 0:43:46Anyway, back to the pot, if you don't mind.

0:43:46 > 0:43:50Let those take a nice golden colour in this quite brisk heat.

0:43:51 > 0:43:52Turn them all over.

0:43:55 > 0:43:57Next in go my red and green peppers.

0:44:01 > 0:44:05Stir those well in, let them take the lard,

0:44:05 > 0:44:08get them seasoned well with the bits of ham.

0:44:09 > 0:44:11Now, if the director...

0:44:11 > 0:44:13Oh, I can manage myself. It's over here.

0:44:13 > 0:44:15Into my little bit of parsley here - look very closely -

0:44:15 > 0:44:18I've put that fierce red pimento powder, OK?

0:44:18 > 0:44:21And the garlic, to flavour this dish even more.

0:44:21 > 0:44:24Got it, Clive? Good. So that goes in.

0:44:26 > 0:44:31So it all takes the heat really well and then finally these

0:44:31 > 0:44:35chopped tomatoes, all their juices.

0:44:35 > 0:44:36Stir it in like that.

0:44:39 > 0:44:41Give it a good...

0:44:43 > 0:44:46..good shake like that and let it simmer.

0:44:46 > 0:44:48Clive, can I speak to the customers, please?

0:44:48 > 0:44:51That will take about an hour and 20 minutes to cook, OK?

0:44:51 > 0:44:54I'm going for a stroll. I've booked a table in the dining room.

0:44:54 > 0:44:56I'll see you in there, OK? Bye, now.

0:44:58 > 0:45:00MUSIC: Bolero by Maurice Ravel

0:45:04 > 0:45:08BBC research has shown that you find these pictures of mountains

0:45:08 > 0:45:10just as exhaust... I mean fascinating as I do,

0:45:10 > 0:45:13but they were the birthplace of Ravel, you know,

0:45:13 > 0:45:15and look what he did for Torvill and Dean.

0:45:15 > 0:45:18It is said he used to hum it as he strolled on his way down

0:45:18 > 0:45:21to Saint-Jean-de-Luz for a plate of grilled sardines. Yum-yum.

0:45:21 > 0:45:25But, seriously, this former whaling port is a great place in winter.

0:45:25 > 0:45:28The Sun King Louis XIV got married here,

0:45:28 > 0:45:30Hemingway liked it and I like Hemingway.

0:45:32 > 0:45:33We had a good meal.

0:45:33 > 0:45:35A roast chicken, new green beans,

0:45:35 > 0:45:38mashed potatoes, a salad

0:45:38 > 0:45:40and some apple pie and cheese.

0:45:40 > 0:45:42Sounds good, doesn't it?

0:45:42 > 0:45:45Almost as good, in fact, as my brilliant chicken Basquaise.

0:45:45 > 0:45:48Look at that. Isn't that delicious?

0:45:48 > 0:45:50Anyway, as you can see,

0:45:50 > 0:45:52it's really just down to me and Ernest at the moment

0:45:52 > 0:45:58so, if you wouldn't mind, I'll get on with my lonely little supper.

0:45:58 > 0:46:00So, if there are any publishers out there,

0:46:00 > 0:46:02I really want to be a novelist, OK?

0:46:02 > 0:46:06So cop this lot. A little piece I've just written.

0:46:06 > 0:46:08The cold winter air cleared my head

0:46:08 > 0:46:12and the mountains, capped with snow, looked fine.

0:46:12 > 0:46:15Jake wanted to stop at the Auberge for a drink. I said no.

0:46:15 > 0:46:18We'd missed the dealing if he did.

0:46:18 > 0:46:21We walked into Esplette as the sun broke the ridge.

0:46:21 > 0:46:24The horsehair was going good and the men did their business.

0:46:24 > 0:46:27This is actually quite extraordinary, isn't it?

0:46:27 > 0:46:30Pulitzer Prize for me, I shouldn't be surprised.

0:46:30 > 0:46:33Pablo was putting Bayonne ham over charcoal.

0:46:33 > 0:46:35I took a long pull from my flask

0:46:35 > 0:46:39and watched Clive take mood shots of men quietly discussing pelota

0:46:39 > 0:46:41with the easy passion of the aficionado.

0:46:42 > 0:46:46The women sold hard mountain cheeses on rough tables

0:46:46 > 0:46:50and stacked spiced mountain sausages like gold bars.

0:46:50 > 0:46:53Jake said it was time Clive won an award for his photography.

0:46:53 > 0:46:55I took another draw from the flask

0:46:55 > 0:46:58and wandered off to buy a gateau Basque.

0:46:58 > 0:47:01Which is filled with custard and tastes really good.

0:47:01 > 0:47:02Ha-ha! Did you like that?

0:47:05 > 0:47:09Anyway, back to the real business. A cooking sketch.

0:47:09 > 0:47:11I've borrowed this wonderful old farmhouse

0:47:11 > 0:47:14which belongs to a family of elver fishers.

0:47:14 > 0:47:17So you must come into my kitchen, as we say in the trade.

0:47:17 > 0:47:21Do you know, I've cooked in some grand kitchens in my time,

0:47:21 > 0:47:23in the restaurant kitchens of five-star hotels,

0:47:23 > 0:47:25on boats, by the side of the river, over campfires,

0:47:25 > 0:47:28but I've never felt so much that I'm right in the heart of things

0:47:28 > 0:47:31as I am in this beautiful place. Look at the floor, for example.

0:47:31 > 0:47:34Ancient slabs that have been trodden by Napoleon's soldiers

0:47:34 > 0:47:36and generations of fishermen, peasants

0:47:36 > 0:47:39and people who make these wonderful, wonderful hams.

0:47:39 > 0:47:40Clive, go up and have a look.

0:47:40 > 0:47:43Superb Bayonne hams

0:47:43 > 0:47:46which have been salted down for a month,

0:47:46 > 0:47:48they've been allowed to dry for three or four days,

0:47:48 > 0:47:50they've been rubbed in piment rouge

0:47:50 > 0:47:54and hung up there to last for a year so they can fry them on sticks

0:47:54 > 0:47:57or, like I'm going to, cook over this wonderful wood fire.

0:47:57 > 0:47:59You'll see madame sitting next to me quietly.

0:47:59 > 0:48:02She's been here, her family have been here, since 1832,

0:48:02 > 0:48:04when they started keeping records. She's about 84.

0:48:04 > 0:48:07She's a wonderful ladies who's allowed us in

0:48:07 > 0:48:10but, listen, I must get down to a little bit of cooking

0:48:10 > 0:48:14and you probably saw the rifles over the top there.

0:48:14 > 0:48:16Well, they shot these pigeons that I've got in the pot here.

0:48:16 > 0:48:21Very, very simple Basquaise dish which is called a salmis de palombe.

0:48:21 > 0:48:24A little stew of pigeons. If you can come very closely in, Clive,

0:48:24 > 0:48:28I've got bits of carrot, bits of the very same bacon that's hanging

0:48:28 > 0:48:30from the roof of this kitchen, little bits of garlic,

0:48:30 > 0:48:33bits of onion and the pigeon's beautifully golden brown.

0:48:33 > 0:48:37All I have to do to finish off this wonderful, wonderful dish,

0:48:37 > 0:48:39sprinkle a little pepper.

0:48:39 > 0:48:42I'm sorry I'm slurring my words a bit. It's very, very hot down here.

0:48:42 > 0:48:45Little pepper, little salt, a little fresh thyme,

0:48:45 > 0:48:51a little fresh parsley, flame it with the Armagnac of the region.

0:48:51 > 0:48:54Then... Oops, I've dropped the wine! Stay there.

0:48:54 > 0:48:57We can't interrupt a good thing just because I knocked over the wine.

0:48:57 > 0:48:58We pour the wine in.

0:49:00 > 0:49:01Like that.

0:49:03 > 0:49:05Get a good look at that, Clive, because the lid's going on

0:49:05 > 0:49:07any moment now.

0:49:07 > 0:49:10OK, there goes the lid. It takes about an hour to cook, that.

0:49:42 > 0:49:46That's better. I was enjoying a cigar in these tranquil moments.

0:49:46 > 0:49:48Yes, you see, the director likes

0:49:48 > 0:49:51the warp and weft of the elver fishermen of the Adour river.

0:49:51 > 0:49:53Sadly, I don't care for elvers.

0:49:53 > 0:49:56I know they're celebrated on the River Severn back home,

0:49:56 > 0:49:59where they cook them with eggs and make elver cheese,

0:49:59 > 0:50:03but these little silvery threads are hardy creatures, you know,

0:50:03 > 0:50:05swimming all the way from the Sargasso Sea

0:50:05 > 0:50:08just to end up cooked in olive oil and chillies.

0:50:13 > 0:50:15It's a brilliant programme, isn't it?

0:50:15 > 0:50:18Cooking, eel fishing, the wonderful nature sounds,

0:50:18 > 0:50:22the little coots, the weary farmers wending their way home on Mobylettes

0:50:22 > 0:50:25late at night and me stuck watching the river flow, really,

0:50:25 > 0:50:30with a little pile of stones and a super simple Basquaise soup.

0:50:30 > 0:50:33Clive, come into this and have a little look what I've been doing

0:50:33 > 0:50:35while everybody else has been getting cold.

0:50:35 > 0:50:37I've been bubbling up haricot verts and cabbage

0:50:37 > 0:50:42and goose fat and making myself the perfect warming winter snack.

0:50:42 > 0:50:44We don't have tins on Floyd on France, you know,

0:50:44 > 0:50:46we do everything really properly.

0:50:46 > 0:50:51How I made this soup - whole, hard, white cabbage, very finely sliced.

0:50:51 > 0:50:54A pound of white haricot beans, dried ones,

0:50:54 > 0:50:55soaked in water overnight.

0:50:55 > 0:50:58A good dollop of goose fat melted in the pan.

0:50:58 > 0:51:01Pop the things in. A litre or two of water.

0:51:01 > 0:51:03Bit of ham or pork or sausage if you have it to enrich it.

0:51:03 > 0:51:06Let it simmer for three or four hours

0:51:06 > 0:51:07and have a really fabulous time.

0:51:07 > 0:51:11Now, what you can do while I enjoy myself here enormously

0:51:11 > 0:51:14is get on with elvers part two.

0:51:15 > 0:51:17An extraordinary thing happened here.

0:51:17 > 0:51:20Madame, walking through shot right now,

0:51:20 > 0:51:22flatly refused to let me film in her kitchen

0:51:22 > 0:51:24at Chez Pablo in Saint-Jean-de-Luz.

0:51:24 > 0:51:26Luckily, the chillies, an essential part of this dish,

0:51:26 > 0:51:28were not so bashful.

0:51:28 > 0:51:30I don't know why she wouldn't let us in.

0:51:30 > 0:51:33After all, everyone knows how to cook elvers,

0:51:33 > 0:51:35or pilbal as they're called her.

0:51:35 > 0:51:37You simply toss them into very hot olive oil

0:51:37 > 0:51:40with finely chopped chillies for a moment

0:51:40 > 0:51:41until they turn white like spaghetti

0:51:41 > 0:51:43and serve them piping hot.

0:51:43 > 0:51:46You can hear them sizzling in little earthenware bowls.

0:51:46 > 0:51:49Could you fade up the sizzling noises for a moment, please?

0:51:49 > 0:51:51ELVERS SIZZLE

0:51:55 > 0:51:56Thank you.

0:51:56 > 0:51:59And you eat them with small wooden forks that don't conduct the heat.

0:51:59 > 0:52:02I have to say, though, I was very surprised to learn

0:52:02 > 0:52:04that even British elvers are shipped in tankers

0:52:04 > 0:52:06down to the Spanish border

0:52:06 > 0:52:09where, as you can see, they're enthusiastically consumed

0:52:09 > 0:52:10by one and all

0:52:10 > 0:52:13and, at about seven quid a head, that's quite expensive.

0:52:13 > 0:52:15I wonder if she enjoyed hers.

0:52:15 > 0:52:16I'd rather have a pigeon.

0:52:26 > 0:52:28There, you see? You've actually cooked it

0:52:28 > 0:52:31and they, poor things, poor souls whose kitchen we've interrupted,

0:52:31 > 0:52:34whose life we have tipped upside down, are going to have to eat it.

0:52:34 > 0:52:38Monsieur, j'espere que mon petit plats est monjable

0:52:38 > 0:52:40et que vous gouter un peu.

0:52:40 > 0:52:42FLOYD SPEAKS FRENCH

0:52:51 > 0:52:54This is the moment when the normal hubble and bubble

0:52:54 > 0:52:58of a busy farmhouse goes very quiet.

0:52:58 > 0:53:00There's something about me and the BBC

0:53:00 > 0:53:05that turns vibrant, lively, beautiful Basque characters

0:53:05 > 0:53:08into statues. I wonder if it's my food.

0:53:08 > 0:53:09Tres bon!

0:53:11 > 0:53:14- Fabuleux.- Fabuleux, oui, oui, oui.

0:53:18 > 0:53:21There'll be more from that legend next week.

0:53:21 > 0:53:24As ever on Best Bites, we're looking back at some of the tastiest recipes

0:53:24 > 0:53:25from the Saturday Kitchen library.

0:53:25 > 0:53:28Still to come on today's Best Bites,

0:53:28 > 0:53:31Nick Nairn and Vivek Singh go head to head in the omelette challenge.

0:53:31 > 0:53:33See how they both get on in just a few minutes.

0:53:33 > 0:53:35And the talented Tristan Welch

0:53:35 > 0:53:38cooks us hearty and warming venison shank casserole

0:53:38 > 0:53:41which he serves with winter veg and pear.

0:53:41 > 0:53:44He marinades the shanks with red wine and port, thyme, bay leaves,

0:53:44 > 0:53:46peppercorns and juniper berries

0:53:46 > 0:53:49and caramelises the pears and parsnips in butter.

0:53:49 > 0:53:52And Sarah Millican faces her food heaven or food hell.

0:53:52 > 0:53:53Would she get her food heaven,

0:53:53 > 0:53:56a passion fruit delice with tuile biscuits,

0:53:56 > 0:53:57or would she get her dreaded food hell,

0:53:57 > 0:54:01spicy beef ribs with sticky chilli chicken and egg fried rice?

0:54:01 > 0:54:04You can find out what she gets to eat at the end of the show.

0:54:04 > 0:54:06Now for a taste of Far Eastern sunshine

0:54:06 > 0:54:09to warm you up at this time of the year.

0:54:09 > 0:54:13The talented Mr James Tanner has a fantastic fish dish on the menu

0:54:13 > 0:54:15that will hit the spot.

0:54:15 > 0:54:17- Mr Tanner, how are you doing? - Very good.

0:54:17 > 0:54:20- On the menu is what?- We've got a beautiful steamed whole sea bream

0:54:20 > 0:54:23with some wonderful selection of different spices.

0:54:23 > 0:54:27Oyster sauce, Shaoxing wine, ginger, bit of lemongrass in there.

0:54:27 > 0:54:30- That kind of thing.- That's quite unusual for you, really.

0:54:30 > 0:54:32- Not really.- Really?- No, not really.

0:54:32 > 0:54:33You like all those flavours?

0:54:33 > 0:54:37To me, this is very easy, very great cooking. Shall we get started?

0:54:37 > 0:54:39- What do you want me to do?- If you can take the zest off the limes

0:54:39 > 0:54:42and then I want you to cut them into little segments for me,

0:54:42 > 0:54:45and we're going to do a little bit of sweet-and-sour lime

0:54:45 > 0:54:47with this dish, while I talk about this wonderful fish.

0:54:47 > 0:54:48We've got a sea bream.

0:54:48 > 0:54:51Now, I got a lot of my inspiration for this recipe, believe it or not,

0:54:51 > 0:54:53years ago when I was on holiday sat on a beach,

0:54:53 > 0:54:55which sounds quite cool, doesn't it?

0:54:55 > 0:54:58And I don't do that a lot. Believe me, I'm usually at work,

0:54:58 > 0:55:00but I was in the Far East and the lady cooked this

0:55:00 > 0:55:02and the closest fish I can use is,

0:55:02 > 0:55:04what we have in British waters, sea bream.

0:55:04 > 0:55:06They had an Asian-type bream fish.

0:55:06 > 0:55:09It's very good on price. This is very, very good this time of year.

0:55:09 > 0:55:11This has been scaled and gutted, OK?

0:55:11 > 0:55:14So, if you run your fingers on it, you're not going to get any scales.

0:55:14 > 0:55:17You eat the skin if you want or you can peel it off, guys,

0:55:17 > 0:55:19- when you eat it in a moment. - It's a bit like sort of John Dory

0:55:19 > 0:55:22- in terms there's plenty of meat on there.- Yeah, yeah, yeah.

0:55:22 > 0:55:25In the continent, it's also called dorade, as well,

0:55:25 > 0:55:28which is what they use on the terminology.

0:55:28 > 0:55:31I'm going to serve it head-on but a lot of people don't like it.

0:55:31 > 0:55:33If it was my missus, she said, "Oh, it's looking at me."

0:55:33 > 0:55:36You know, it's one of them, but I'm going to leave it on.

0:55:36 > 0:55:38We're going to get a sharp...

0:55:38 > 0:55:41Did she say anything about when you left the house with that jumper on?

0:55:41 > 0:55:43- She chose it, mate.- Did she?

0:55:43 > 0:55:45Yeah, get all trendy and everything.

0:55:45 > 0:55:46I'm getting down with the kids.

0:55:46 > 0:55:48Everything's been taken off it, scales-wise.

0:55:48 > 0:55:51I'm going to make three incisions. I've done the other side.

0:55:51 > 0:55:53You were rambling on about my top.

0:55:53 > 0:55:56But the idea is this really helps the flavour impregnate into the fish

0:55:56 > 0:55:59as it cooks and it retains the moisture

0:55:59 > 0:56:01which is very, very important. We're going to pack out the fish.

0:56:01 > 0:56:03I'm just going to get a clean-off, wash my hands.

0:56:03 > 0:56:06- Now, mackerel, as well, you could use for this.- Definitely.

0:56:06 > 0:56:08Mackerel, at this time of year, as well.

0:56:08 > 0:56:10If you wanted to go for a flat fish

0:56:10 > 0:56:12and use something what we call a tranche, which is on the bone,

0:56:12 > 0:56:15you could definitely use... Brill's very good at the moment,

0:56:15 > 0:56:18- I think, as well.- A good thing about keeping the head on the fish

0:56:18 > 0:56:21- is you get to eat all the beautiful cheeks.- Exactly. Flavour.

0:56:21 > 0:56:22- Beautiful parts. - All about the flavour.

0:56:22 > 0:56:25You're really selling this, Nick.

0:56:25 > 0:56:28Right, so, I've got two bowls here.

0:56:28 > 0:56:31I'm going to go Shaoxing wine in one of them, which is a rice wine,

0:56:31 > 0:56:33touch of fish sauce,

0:56:33 > 0:56:36which is lovely, fermented, strong, salty flavour. I'm not using salt.

0:56:36 > 0:56:38Oyster sauce, go for the good stuff.

0:56:38 > 0:56:41You can get the cheap variety. Go for the better stuff if you can.

0:56:41 > 0:56:45The juice of an orange. So I just slice that in half.

0:56:45 > 0:56:49- If you can put your lime zest in there, please.- All of it?

0:56:49 > 0:56:53Yeah, go on. Actually, no. Do about three quarters.

0:56:53 > 0:56:54I'll have the rest.

0:56:56 > 0:56:58That's great. I'll take that bit there.

0:56:58 > 0:57:02OK, right, can you, as well, slice my chilli?

0:57:02 > 0:57:05That'll be fantastic. Bang the chilli in there.

0:57:05 > 0:57:07In the meantime, I've got two bowls. Here is the reason why.

0:57:07 > 0:57:11I'm just going to batter out a bit of lemongrass

0:57:11 > 0:57:15and we're going to pack the fish with kaffir lime leaves,

0:57:15 > 0:57:16so we rip some of them up.

0:57:16 > 0:57:20Touch of your lime zest, touch of lemongrass.

0:57:20 > 0:57:23- Where's the chilli going?- The chilli's going in your bowl, yeah.

0:57:23 > 0:57:26OK? So that gets ripped up.

0:57:26 > 0:57:27I'm going to take the lemongrass.

0:57:27 > 0:57:30Doesn't have to be really small.

0:57:30 > 0:57:34I just want that lovely citrusy, oily flavour to come out of it

0:57:34 > 0:57:37- which is fantastic. - You want all this chilli in there?

0:57:37 > 0:57:39Yeah, it's quite a big one so a little bit more.

0:57:39 > 0:57:40Lovely. Looking good.

0:57:40 > 0:57:43The kaffir lime leaves, you can freeze these really well.

0:57:43 > 0:57:45- Yeah, you can.- Have them dried.

0:57:45 > 0:57:47They freeze beautifully and, as you've torn them up

0:57:47 > 0:57:50and you've bruised them, you bring out all that aroma,

0:57:50 > 0:57:52and, for curries, for all sorts of things...

0:57:52 > 0:57:55For South-East Asian cooking,

0:57:55 > 0:57:58I noticed when I was there, they used it a lot.

0:57:58 > 0:58:00They use it in loads of different things

0:58:00 > 0:58:02and, also, you know like curry paste that you buy?

0:58:02 > 0:58:05You get a lot of that in curry paste and that kind of thing.

0:58:05 > 0:58:08I'm going to add a little bit of ginger.

0:58:08 > 0:58:12We're just using one of these. You can use a box grater if you want.

0:58:12 > 0:58:15- A bit of that there as well. - How many of these do you want?

0:58:15 > 0:58:19Actually, one and a half will be fine. That'll be great.

0:58:19 > 0:58:24OK, so a touch of ginger. Just scrape that off and that goes there.

0:58:24 > 0:58:27And then the rest of the ginger, if you use that bigger grater,

0:58:27 > 0:58:29can you put some of that, about a tablespoon,

0:58:29 > 0:58:31- into that marinade mixture? - No problem.- Cool, right.

0:58:31 > 0:58:33While you're doing that,

0:58:33 > 0:58:35we grab all of these ingredients up.

0:58:35 > 0:58:39Now, last time you were on, you extended your empire, didn't you?

0:58:39 > 0:58:40You had this little cafe.

0:58:40 > 0:58:45Well, we've got Tanner's which is, believe it or not...

0:58:45 > 0:58:48Now we're coming into the new year, I'm into my 13th year of business.

0:58:48 > 0:58:52- 13th year!- We are business teenagers, which is quite cool.

0:58:52 > 0:58:54Brasserie, six years old,

0:58:54 > 0:58:57because I opened that a week after my daughter was born

0:58:57 > 0:58:59and she's six soon so that's coming up,

0:58:59 > 0:59:00and the cafe we've had now for what?

0:59:00 > 0:59:02I suppose it's been about six, seven months.

0:59:02 > 0:59:06So, yeah, you know, just cracking on with stuff, you know, I love it.

0:59:06 > 0:59:08And you've been doing a new book, is that right?

0:59:08 > 0:59:10Yes, the other one went really well.

0:59:10 > 0:59:13I'm concentrating because I'll end up grating my fingers.

0:59:13 > 0:59:15I'll talk. You grate, all right?

0:59:15 > 0:59:16Do you want all this?

0:59:16 > 0:59:19No, about a tablespoon. That's fine.

0:59:19 > 0:59:22OK, yeah, no, so the last one went very well

0:59:22 > 0:59:24and I've been asked to do another one

0:59:24 > 0:59:26which is lovely, to be asked, actually,

0:59:26 > 0:59:29and... Good ideas, different stuff.

0:59:29 > 0:59:34It's going to be called Tanner's Twists and it's traditional recipes

0:59:34 > 0:59:35but with a little bit of a twist to it.

0:59:35 > 0:59:39Your own kind of thing going on and just fun food.

0:59:39 > 0:59:42Something for the family, something to cook at home, that kind of thing.

0:59:42 > 0:59:44You know, not too cheffy.

0:59:44 > 0:59:47And, no, you know, it's interesting researching recipes

0:59:47 > 0:59:51and also you know what the work goes into books, you've done loads.

0:59:51 > 0:59:53It takes up a lot of your time but very enjoyable.

0:59:53 > 0:59:55Spring onions -

0:59:55 > 0:59:57I'm reserving some back for the presentation at the end,

0:59:57 > 1:00:00in the meantime, the white of the spring onion

1:00:00 > 1:00:01which is the strong flavour...

1:00:01 > 1:00:03If I just turn this around you guys can see better.

1:00:03 > 1:00:05If you put that there,

1:00:05 > 1:00:07- then you can see.- Right, OK.

1:00:07 > 1:00:08So we've got the kaffir lime leaves,

1:00:08 > 1:00:12bit of lemon grass, spring onions, that kind of thing.

1:00:12 > 1:00:15This stuff, we just give it a little mix-up...

1:00:15 > 1:00:17- Don't you want any of this in it? - No, not yet.

1:00:17 > 1:00:20- All right.- Calm down.

1:00:20 > 1:00:23Right, and then what we're going to do is we pour this over the top.

1:00:24 > 1:00:26- OK?- Yeah.- So there you go.

1:00:26 > 1:00:28Now, you get a bamboo steamer set up - or a metal steamer,

1:00:28 > 1:00:30a wok would be fantastic.

1:00:30 > 1:00:32Simmering water, OK?

1:00:32 > 1:00:34And then all we do is we grab that -

1:00:34 > 1:00:36here's one I've got done obviously because of time...

1:00:36 > 1:00:39Takes about 15 to 20 minutes to cook through.

1:00:39 > 1:00:41I'm going to add that there. Now, just before...

1:00:41 > 1:00:44- Do you want that there?- Yes, please.

1:00:44 > 1:00:46We've got some Szechuan peppercorns,

1:00:46 > 1:00:49- cracked, already pre-cracked, that goes over the top, OK?- Yeah.

1:00:49 > 1:00:51- On with the lid... - Now, these are hot ones.

1:00:51 > 1:00:54They're quite hot, aren't they, if you get...

1:00:54 > 1:00:56- The ones that make your mouth tingle.- Yes.

1:00:56 > 1:00:58The thing, that's the whole idea of this,

1:00:58 > 1:01:01the citrus, the ginger and everything else... Beautiful.

1:01:01 > 1:01:04OK, we've also got some garlic chives as well.

1:01:04 > 1:01:07These have got a wonderful flavour, going to bang a few of them on.

1:01:07 > 1:01:09- Before it cooks, yeah? - Yeah, yeah. Bit in there as well.

1:01:09 > 1:01:11So look, we've got this stuff here -

1:01:11 > 1:01:14this has been soaking, minimum you've got to do it for three hours.

1:01:14 > 1:01:16If not, do it overnight.

1:01:16 > 1:01:18- It's a glutinous short grain rice... - Is that right?

1:01:18 > 1:01:20- That's right!- Thank you, Chef.

1:01:20 > 1:01:22You don't believe me, do you?

1:01:23 > 1:01:25- I just made it up(!) - Yeah, go on then.

1:01:25 > 1:01:27I'm going to drain it off...

1:01:29 > 1:01:31And again, this takes about...

1:01:31 > 1:01:33I've deliberately... Thanks.

1:01:33 > 1:01:34I've deliberately done this cos it takes

1:01:34 > 1:01:37the same time to cook more or less as the fish -

1:01:37 > 1:01:39this probably takes about five to ten minutes longer.

1:01:39 > 1:01:41But what we've got here is...

1:01:41 > 1:01:43You can use a clean J-Cloth,

1:01:43 > 1:01:45- would be perfectly fine with this, OK?- Yeah.

1:01:45 > 1:01:47Steamer set up, colander...

1:01:48 > 1:01:52Whatever your choice - J-Cloth, muslin. No salt, nothing. OK?

1:01:52 > 1:01:54- In there...- Yeah.

1:01:54 > 1:01:56Push down.

1:01:56 > 1:01:58Wrap it back up.

1:01:58 > 1:02:01Cook it for ten to 15 minutes with the lid on...

1:02:01 > 1:02:02There's the little bamboo lid, look.

1:02:02 > 1:02:04Bang that on -

1:02:04 > 1:02:0610 to 15 minutes later,

1:02:06 > 1:02:07undo it all,

1:02:07 > 1:02:09fluff it up with a fork,

1:02:09 > 1:02:11put it back down, cook it for another ten.

1:02:11 > 1:02:13So put your rice on first, put your fish on, chill out,

1:02:13 > 1:02:16go and watch a rerun at Christmas time and all that kind of thing,

1:02:16 > 1:02:17whatever you want to do.

1:02:17 > 1:02:21Now, here, this one's cooked through. Just turn off the heat...

1:02:23 > 1:02:26- Do you want a spoon for that?- No, I'm going to do a little turnout,

1:02:26 > 1:02:29we're going to flip this bad boy. Come on.

1:02:29 > 1:02:31GUESTS CHUCKLE

1:02:31 > 1:02:33Live life on the edge, don't you, eh, in Plymouth(?)

1:02:33 > 1:02:35You've got to have chef's hands for that, by the way,

1:02:35 > 1:02:37cos that was quite hot. But that's cool.

1:02:37 > 1:02:39THEY LAUGH

1:02:39 > 1:02:40Did that make sense(?)

1:02:40 > 1:02:43Told you his brother does all the cooking!

1:02:44 > 1:02:45Here we go.

1:02:45 > 1:02:47Flip it up...

1:02:49 > 1:02:51Then we're just going to

1:02:51 > 1:02:52lift off that...

1:02:52 > 1:02:55And, you know, if you want that kind of dinner party-ish thing

1:02:55 > 1:02:57or you're chilling out or having a little cocktail

1:02:57 > 1:02:59and all that kind of stuff,

1:02:59 > 1:03:01bam it all out on the table and help yourselves kind of thing,

1:03:01 > 1:03:04have a couple of the fish done... Just pull this up...

1:03:04 > 1:03:09All right? You can put a spoonful... I'll grab your spoon in a second.

1:03:09 > 1:03:11Nice spoonful on there, James, while I try and tackle...

1:03:11 > 1:03:15- So you've got a scarf now, to match your jumper.- Thank you. Very nice.

1:03:15 > 1:03:18I could put the headband on like you used to back in the day.

1:03:18 > 1:03:20Yeah, a long time ago. GUESTS LAUGH

1:03:20 > 1:03:22- I remember that, J! - Shut up and put the fish on.

1:03:22 > 1:03:24Where's this going?

1:03:24 > 1:03:26Spoonful of that on the back corner.

1:03:26 > 1:03:28I'm not going to be able to pick the fish up with a ladle -

1:03:28 > 1:03:30do not try this at home...

1:03:30 > 1:03:32Grab yourself a good fish slice.

1:03:32 > 1:03:35And then we're just going to grab our fish...

1:03:35 > 1:03:39And notice it's not all falling apart on me -

1:03:39 > 1:03:42you just want it so it's only just cooked. We're going to grab...

1:03:42 > 1:03:44Some of the juices over the top.

1:03:44 > 1:03:46How long does that go in there for?

1:03:46 > 1:03:4715 to 20 minutes.

1:03:47 > 1:03:49Some of the juices over the top.

1:03:49 > 1:03:52James, we've got some little coriander shoots...

1:03:52 > 1:03:55And with the lime now, at this last stage,

1:03:55 > 1:03:58touch of water is in there with a sprinkling of sugar.

1:03:58 > 1:04:00You want it so it's literally raw

1:04:00 > 1:04:02and it's got a bit of bite.

1:04:02 > 1:04:03Let that sugar dissolve.

1:04:03 > 1:04:06I've got my spring onion ends...

1:04:06 > 1:04:10- You can get these in the supermarket, they've started to grow these.- Yeah.

1:04:10 > 1:04:11You can buy them already...

1:04:11 > 1:04:14- Sesame oil, James, and sesame seeds.- Yeah...

1:04:14 > 1:04:18You put the oil on at the end, don't cook with it. OK?

1:04:18 > 1:04:19Bit of that over the top.

1:04:19 > 1:04:22And then we've got our sweet and sour lime

1:04:22 > 1:04:24where it's literally just dissolved. Few of them over the top...

1:04:25 > 1:04:28You finish off, and I think it looks fantastic.

1:04:28 > 1:04:30Little bit of that. Remind us what that is again.

1:04:30 > 1:04:31This is my esteemed

1:04:31 > 1:04:34Asian-style bream I suppose, with sticky rice.

1:04:34 > 1:04:35Not bad, that.

1:04:40 > 1:04:42It looks good. But does it TASTE good?

1:04:42 > 1:04:45It certainly smells good as well.

1:04:45 > 1:04:48There you go. Your first dish.

1:04:48 > 1:04:49- Thank you very much. - Dive into that -

1:04:49 > 1:04:52I don't know where you start on it really, but...

1:04:52 > 1:04:55Is it like a fish where you start the middle and work your way out?

1:04:55 > 1:04:58I'd just put a knife into it and scrape the flesh back off the bones.

1:04:58 > 1:05:01- Yeah. That's it... - See how it just falls off the bone?

1:05:01 > 1:05:05If it's undercooked it won't fall off the bone - if it's over it'll fall apart when you pick it up.

1:05:05 > 1:05:07Garlic chives, that's a new one on me.

1:05:07 > 1:05:10- Yeah...- Lovely, strong intense flavour that works with the citrus.

1:05:10 > 1:05:13They are strong, but they often go in salads and bits and pieces,

1:05:13 > 1:05:15those little garlic chives.

1:05:15 > 1:05:17But with the ginger and the chilli and everything...

1:05:17 > 1:05:19That's fantastic. Really beautiful.

1:05:23 > 1:05:26Clean, fresh and flavoursome cooking.

1:05:26 > 1:05:30And that chilli just gives you the right amount of bite. Brilliant stuff.

1:05:30 > 1:05:33Now, Vivek Singh was just one spot behind a certain Nick Nairn

1:05:33 > 1:05:36when they met at the Omelette Challenge hobs in this next clip.

1:05:36 > 1:05:38But would either of them

1:05:38 > 1:05:40be able to scramble their way to the top of the leaderboard?

1:05:40 > 1:05:42Let's find out.

1:05:42 > 1:05:46Right, all the chefs that come on the show are battling it out against the clock and each other

1:05:46 > 1:05:48to test how fast they can make a simple three-egg omelette.

1:05:48 > 1:05:51Nick, just outside the top ten - you WERE in the top ten...

1:05:51 > 1:05:53- I used to be. What's happened? - You've been booted out.

1:05:53 > 1:05:55And just behind you there, Vivek.

1:05:55 > 1:05:58More or less equal, so it should be a good race today.

1:05:58 > 1:06:01So usual rules apply, three-egg omelette

1:06:01 > 1:06:03as fast as you can, let's put the clocks up...

1:06:03 > 1:06:04Are you ready? Three, two, one, go.

1:06:06 > 1:06:08These are usually pretty quick, these two...

1:06:16 > 1:06:19It's a concentration on their faces, you know, on the three eggs...

1:06:19 > 1:06:21Fiercely competitive.

1:06:21 > 1:06:23Told you they were quick! GONG

1:06:24 > 1:06:28The best bit about all this, they do that - "Yes...!

1:06:28 > 1:06:30"Get in there."

1:06:30 > 1:06:32Right...

1:06:32 > 1:06:34I don't know what this is.

1:06:36 > 1:06:40- The egg's cooked, James.- And it's held together! This is the key to it,

1:06:40 > 1:06:41it's not scrambled egg.

1:06:41 > 1:06:43This one is slightly cooked more...

1:06:44 > 1:06:48I'm trying to beat your time!

1:06:48 > 1:06:50That's the bit I cooked.

1:06:50 > 1:06:51Vivek...

1:06:56 > 1:06:58Do you think you were quicker?

1:06:58 > 1:07:01- Don't think so. - Yes, you were quicker.

1:07:01 > 1:07:04Were you quick enough to get in the top ten? You did it...

1:07:04 > 1:07:06in 17.42 seconds.

1:07:06 > 1:07:07Oh, look at that...

1:07:07 > 1:07:10Which puts you right there.

1:07:11 > 1:07:13Fifth place,

1:07:13 > 1:07:16which then knocks down...Bryn.

1:07:16 > 1:07:19Oh, Bryn!

1:07:20 > 1:07:23Can't have been far behind him.

1:07:23 > 1:07:25Yours IS an omelette.

1:07:25 > 1:07:27So you've knocked out

1:07:27 > 1:07:29the two-Michelin star Tom Kerridge, he's gone.

1:07:29 > 1:07:30Whoa!

1:07:30 > 1:07:32Which he'll be not happy about.

1:07:32 > 1:07:33No, but he'll be back...

1:07:33 > 1:07:35But how quick did you do it in?

1:07:35 > 1:07:37Do you think you beat your mate...?

1:07:37 > 1:07:38No, no, no.

1:07:38 > 1:07:40You didn't. But you were pretty close,

1:07:40 > 1:07:44you did it in 17.12 seconds.

1:07:44 > 1:07:45Whoo!

1:07:45 > 1:07:47Oh, well done.

1:07:49 > 1:07:52Two grown men, and six eggs. It's pathetic, isn't it?

1:07:57 > 1:08:00It's not often that happens. Fantastic work, gents.

1:08:00 > 1:08:04Now, when Tristan Welch came in to cook this corker of a casserole,

1:08:04 > 1:08:07even I was slightly surprised at how much butter he used.

1:08:07 > 1:08:09And THAT'S saying something.

1:08:09 > 1:08:11My favourite cut of venison's on the menu, look at this.

1:08:11 > 1:08:14The venison foreshank - it's a bit like a lamb shank

1:08:14 > 1:08:16- but from a venison.- I've never seen people cook this before.

1:08:16 > 1:08:18It's from the front legs of the old deer.

1:08:18 > 1:08:22- So you're going to marinade this first of all...- Not MY old dear.

1:08:22 > 1:08:24It's not my old dear, it's THE old deer.

1:08:24 > 1:08:26Obviously I'd be in trouble.

1:08:26 > 1:08:27So I'm just going to marinade

1:08:27 > 1:08:28in red wine and port...

1:08:28 > 1:08:31There we are. Put loads of it in there.

1:08:31 > 1:08:33So this is slowly cooked?

1:08:33 > 1:08:35What's the name of this dish then?

1:08:35 > 1:08:37Venison casserole, I think, with roasted pears

1:08:37 > 1:08:39and parsnips

1:08:39 > 1:08:42and Cheltenham beetroot and all those wonderful things.

1:08:42 > 1:08:45I mean, look at the ingredients, it's a real seasonal treat.

1:08:45 > 1:08:47Right, so this has got

1:08:47 > 1:08:49red wine and port, thyme, peppercorns,

1:08:49 > 1:08:51bay leaves and juniper berries -

1:08:51 > 1:08:55we're going to pop it into the fridge there...

1:08:55 > 1:08:58and we'll take out this one.

1:08:58 > 1:09:02And I better get my pears on as well, they'll be raw otherwise.

1:09:02 > 1:09:05So how long are you going to marinade that for, then?

1:09:05 > 1:09:07- We're going to marinade that overnight.- Yeah.

1:09:07 > 1:09:10At least overnight. You can marinade it two or three days -

1:09:10 > 1:09:13in fact, that's what I would do.

1:09:13 > 1:09:17Now, this is one of my favourite seasonal sort of...

1:09:17 > 1:09:20It's not a vegetable but I use it as a vegetable at the moment,

1:09:20 > 1:09:23it's pear. And they roast beautifully in loads and loads of...

1:09:23 > 1:09:26What's your favourite thing called again?

1:09:26 > 1:09:28- Butter.- Butter! There we are,

1:09:28 > 1:09:31loads and loads of butter. So I'm just going to cut them in half.

1:09:31 > 1:09:34You don't have to use a melon baller but if you're a fancy chef like me

1:09:34 > 1:09:36it kind of comes second nature.

1:09:36 > 1:09:38Cut out the stalks there like that.

1:09:38 > 1:09:40Then a pinch of salt on it...

1:09:40 > 1:09:43- Do you want me to dice up the bacon? - Yeah, yeah.

1:09:43 > 1:09:46- We'll crack on with the old... - Small or chunky?

1:09:47 > 1:09:50Erm... Chunky, please. It's just a flavouring agent, really.

1:09:50 > 1:09:52Loads of butter,

1:09:52 > 1:09:55- and we get those pears in, cracking away there...- All right.

1:09:58 > 1:10:01Lovely, and I'll get that frying off in the pan as well.

1:10:02 > 1:10:08Cos it's nice to fry up the venison shanks in the fat from the er...

1:10:08 > 1:10:10Now, you mentioned you get these from a butcher...

1:10:10 > 1:10:14- That's a lot of butter going in there.- You like it, eh?- Well...

1:10:14 > 1:10:16Is that too much butter for you?!

1:10:16 > 1:10:17No, that's...

1:10:17 > 1:10:20- Ladies and gentlemen, you heard it here first!- It's enough.

1:10:20 > 1:10:21It's enough.

1:10:21 > 1:10:23Well, I think it really helps,

1:10:23 > 1:10:25and also if you want to make it a bit more Christmassy,

1:10:25 > 1:10:27you chuck in some cinnamon, some cloves and all that

1:10:27 > 1:10:30sort of stuff, you get that great sort of spiciness going on.

1:10:30 > 1:10:33For the venison, touch of olive oil...

1:10:33 > 1:10:37- These are onion squashes, these little things, aren't they?- Yeah.

1:10:37 > 1:10:42- Did you know, the squash...- You're about to tell me!- Yeah, exactly.

1:10:42 > 1:10:44- Are you sitting comfortably?- Yeah.

1:10:44 > 1:10:48The squash family, it really derives from the cucumber family.

1:10:49 > 1:10:51- Really?- You heard it here first, yeah,

1:10:51 > 1:10:53and it wasn't in a Christmas cracker actually.

1:10:53 > 1:10:56Too much of that mulled wine, I think that's what you've been having.

1:10:58 > 1:11:01Our butter's fried a lot quicker than I thought it would have done.

1:11:01 > 1:11:04- I'm going to season these venison shanks...- Yeah.

1:11:04 > 1:11:07..and pop them in as well and letting them fry away there.

1:11:08 > 1:11:10And you get a nice brown colour.

1:11:10 > 1:11:13Keeping all the port and red wine it's been marinated in,

1:11:13 > 1:11:16course we're going to use that in the casserole as well,

1:11:16 > 1:11:18give it that rich, rich flavour.

1:11:18 > 1:11:19There we are.

1:11:19 > 1:11:21Get a nice golden brown colour on that.

1:11:21 > 1:11:23Yup...

1:11:24 > 1:11:26And these of course have got the little seeds in,

1:11:26 > 1:11:30- you get so many different types of squash.- Unbelievable, isn't it?

1:11:30 > 1:11:32I believe there's 700 different types of squash.

1:11:32 > 1:11:35I've got to say, the onion squash is my favourite actually.

1:11:35 > 1:11:38And I like it cos you can eat the skin on it.

1:11:38 > 1:11:40- GUESTS LAUGH - Oh...

1:11:40 > 1:11:41I've just thrown it away.

1:11:41 > 1:11:43System breakdown. System breakdown.

1:11:44 > 1:11:48The er...

1:11:48 > 1:11:50GUESTS LAUGH

1:11:50 > 1:11:52There we go, we can put it back. They'll never know,

1:11:52 > 1:11:55it'll be all right on the night. There we are. Lovely.

1:11:55 > 1:11:56Obviously it needs to cook first, but...

1:11:59 > 1:12:01How big pieces do you want these?

1:12:01 > 1:12:03Nice little wedges.

1:12:03 > 1:12:05- What, little wedge?- Yeah...

1:12:05 > 1:12:07I mean, it's either that Nathan Outlaw wedge or

1:12:07 > 1:12:09that Kenny Atkinson wedge -

1:12:09 > 1:12:11how big a wedge do you want?

1:12:11 > 1:12:12Well, can I have sort of

1:12:12 > 1:12:16- Kenny Atkinson meets Nathan outlaw wedge and go in half?- Half of it.

1:12:16 > 1:12:18- Bingo. Perfect. Spot on. - There you go.

1:12:18 > 1:12:22Right, so our venison shanks are nice and coloured there,

1:12:22 > 1:12:25see that really dark colouration there? That's what we're after.

1:12:25 > 1:12:28Get that beautiful rich flavours into it.

1:12:28 > 1:12:32So, we're going to put in our vegetables first...

1:12:32 > 1:12:35- Crikey, maybe it WAS the mulled wine.- Yeah, exactly.

1:12:37 > 1:12:39Your house is going to stink, the heat of that pan.

1:12:39 > 1:12:42Like I do round my mum's, annoy her.

1:12:42 > 1:12:44Right. So just cut up the vegetables roughly -

1:12:44 > 1:12:47your carrots, your celery, and your onion.

1:12:47 > 1:12:51- That's a big onion.- A little birdie tells me you're taking a break...

1:12:51 > 1:12:53Yes, your birdie informs you well.

1:12:53 > 1:12:55- From cooking.- No, not from cooking.

1:12:55 > 1:13:00I'm just taking a bit of time out from London,

1:13:00 > 1:13:02so to speak - I'm moving to Sweden. I'm going to...

1:13:02 > 1:13:04Moving to Sweden?!

1:13:04 > 1:13:06Yes, just for the year. Taking a year out in Sweden.

1:13:06 > 1:13:08That's the whole idea.

1:13:08 > 1:13:11- Taxman. - You're earning too much money.

1:13:11 > 1:13:12That's what it is(!)

1:13:12 > 1:13:13No, it's not.

1:13:13 > 1:13:16It's about getting back to some core values in cooking...

1:13:16 > 1:13:19- Core values?- Absolutely core values.

1:13:19 > 1:13:20In Sweden?!

1:13:20 > 1:13:24Yeah, because we're going to live in a nice little rural location,

1:13:24 > 1:13:27really close to kind of wild foods and things like that

1:13:27 > 1:13:31and kind of get a bit more closer to nature, that's the idea.

1:13:31 > 1:13:33Right, now all my vegetables are nicely

1:13:33 > 1:13:35caramelised away and cooked away...

1:13:35 > 1:13:37What am I doing with these?

1:13:37 > 1:13:39You're going to cut them in half -

1:13:39 > 1:13:42we're going to wrap them up and cook them en papillote.

1:13:42 > 1:13:44- Just like that?- That's it, perfect.

1:13:44 > 1:13:46I've just popped the parsnips in the er...

1:13:46 > 1:13:48He has been drinking, hasn't he(?)

1:13:48 > 1:13:50I have not been drinking.

1:13:50 > 1:13:53I would love a drink if you've got one, I mean...

1:13:53 > 1:13:55That's all gone in,

1:13:55 > 1:13:57- about 15 kilos of butter...- Yes. - What's gone in here?

1:13:57 > 1:14:00I'm going to call this the James Martin method of cookery here.

1:14:00 > 1:14:03So in here I've coloured off my shanks,

1:14:03 > 1:14:06I've coloured off my vegetables,

1:14:06 > 1:14:07I've put in the marinade,

1:14:07 > 1:14:10with some thyme, and the rest of the beautiful herbs on it.

1:14:10 > 1:14:13- And now we're going to put in our stock...- Yeah.

1:14:13 > 1:14:14We'll cover it up like so...

1:14:16 > 1:14:18..and put a lid on it and let that come back up to the simmer

1:14:18 > 1:14:20while we cover that in tinfoil and pop it in the oven.

1:14:20 > 1:14:22Where's your tinfoil?

1:14:22 > 1:14:25- Here we are.- OK.- Right.

1:14:25 > 1:14:26Cooking these en papillote?

1:14:26 > 1:14:30Yeah. Would you mind making a little vinaigrette with vinegar and...

1:14:30 > 1:14:33Vinegar and olive oil?

1:14:33 > 1:14:35Yeah, yeah.

1:14:35 > 1:14:38Basically it gives the beetroot a little bit of acidity,

1:14:38 > 1:14:40and this onion squash, do we want

1:14:40 > 1:14:43- the Kenny Atkinson one in there...? - No, that's fine.

1:14:43 > 1:14:45- Even Kenny can come too, there we are.- There you go.

1:14:45 > 1:14:47So...that's it.

1:14:49 > 1:14:52- I'll put a little bit of extra thyme in that one.- OK.

1:14:53 > 1:14:54Salt and pepper in it...

1:14:54 > 1:14:56It's a great idea for Christmas, this,

1:14:56 > 1:14:58you can pop it in the oven and forget about it.

1:14:58 > 1:14:59This can all be done the day before.

1:14:59 > 1:15:03So it doesn't matter if you've had a drink, all right?

1:15:04 > 1:15:06- It helps.- It might help, yeah!

1:15:06 > 1:15:08- So I'll grab this thing. - If you wouldn't mind, yeah.

1:15:08 > 1:15:11You grab that and I'll grab the veggies.

1:15:11 > 1:15:12Super-duper.

1:15:14 > 1:15:16And how long's this go into the oven for, then?

1:15:16 > 1:15:18That, about three hours, I think.

1:15:18 > 1:15:21- Three hours?- Yes. But it's well worth that wait.

1:15:21 > 1:15:25- But the vegetables, they take about 25, 30 minutes.- Temperature?

1:15:25 > 1:15:30Er, all at about 140 degrees Centigrade for the casserole.

1:15:30 > 1:15:33- A bit hotter for the veggies.- Right.

1:15:33 > 1:15:37Now, look at this, this is lovely. This is what I'm talking about.

1:15:37 > 1:15:40- Look at that lovely richness. - It does look good, doesn't it?

1:15:40 > 1:15:43Seriously, this is my favourite winter vegetable right now,

1:15:43 > 1:15:45even though it's not a vegetable.

1:15:45 > 1:15:46Get these turned over.

1:15:46 > 1:15:48So let's take out one of these shanks here.

1:15:48 > 1:15:51- What, those?- Oh, there it is! Yeah! I was wondering where it was in there.

1:15:51 > 1:15:54Oh, all right. Take that, look at that.

1:15:54 > 1:15:55This is why I'm so excited about this.

1:15:55 > 1:15:59Look at that meat, it just falls off the bone like that. So delicious.

1:15:59 > 1:16:03- Bit like the lamb shanks as well. - Yeah, yeah.- It's all the same.

1:16:03 > 1:16:05- Absolutely.- How much would you pay for one of those?

1:16:05 > 1:16:08- If you got one, that is. - Don't pay over two quid for one.

1:16:08 > 1:16:11Don't pay over two quid for one, that's what I say.

1:16:11 > 1:16:13- Cos the lamb shanks have got quite expensive.- They are,

1:16:13 > 1:16:15because everyone's using them.

1:16:15 > 1:16:17I love the smell of the papillote that comes out -

1:16:17 > 1:16:19the aroma is just fantastic.

1:16:19 > 1:16:22- Just stop yapping and get it on the plate.- All right, all right!

1:16:22 > 1:16:24See, I'm not even in charge of my own recipe, am I?

1:16:24 > 1:16:26There you go.

1:16:26 > 1:16:28Put the venison shank there, fall off the bone, and look,

1:16:28 > 1:16:31the piece de resistance is the roasted pear - lovely -

1:16:31 > 1:16:35- and a couple of parsnips... - Do you want a bigger plate?

1:16:35 > 1:16:37Do you know what? Let's put it in the casserole.

1:16:37 > 1:16:38That's the best place for it.

1:16:38 > 1:16:41- There you go. Do you want the sauce as well?- Yes, please.

1:16:41 > 1:16:44- There's a spoon.- Lovely. What I like to do is plonk all the veg

1:16:44 > 1:16:46on top of the casserole and put it in the middle of the table.

1:16:46 > 1:16:49Finish that off with a few chestnuts?

1:16:49 > 1:16:51Chestnuts are in the sauce. Last minute. I love chestnuts,

1:16:51 > 1:16:54and I think they're lovely with things like crushed parsnips,

1:16:54 > 1:16:57which would be a great side veg, actually, or crushed celeriac.

1:16:57 > 1:16:59So tell us what that is again?

1:16:59 > 1:17:02I'll just put all the sauce on there, you need it all.

1:17:02 > 1:17:05So it's a venison shank casserole with roasted winter vegetables,

1:17:05 > 1:17:07- and a pear.- I have to say, it looks delicious.

1:17:12 > 1:17:14I like how you've got the side dish of that by the side of it as well.

1:17:14 > 1:17:17- Yeah.- Do you like your butter salted or not?

1:17:17 > 1:17:18Lovely. Right. There you go.

1:17:20 > 1:17:22I think there's enough for everybody!

1:17:22 > 1:17:25If not, there's plenty more in the kitchen.

1:17:25 > 1:17:29- I have to say, I've never tried this piece of venison.- No, never.

1:17:29 > 1:17:32- Never tried it?- No.- It's so tender! - It smells amazing.

1:17:32 > 1:17:34It cooks beautifully.

1:17:34 > 1:17:37It's got that nice, sticky, gelatinous sort of thing to it.

1:17:37 > 1:17:39But I've never seen that in any supermarkets or anywhere.

1:17:39 > 1:17:43So your butcher's...like you say, it's predominately put into mince.

1:17:43 > 1:17:46Yeah, put into mince. What a sacrilege.

1:17:47 > 1:17:50- That is delicious.- Worth finding? - Mmm!

1:17:50 > 1:17:53- It's so tender. Melt-in-your-mouth. - It's good, isn't it?

1:17:57 > 1:18:00That really is winter warming food at its very best -

1:18:00 > 1:18:02the venison was SO tender.

1:18:02 > 1:18:05Now, when comedian Sarah Millican joined us in the studio

1:18:05 > 1:18:09to face her Food Heaven or Food Hell, she certainly wasn't joking

1:18:09 > 1:18:12when she said she wanted passion fruit rather than beef ribs.

1:18:12 > 1:18:15But who got the last laugh? Let's find out.

1:18:15 > 1:18:18- You look nervous. - I know, I am nervous.

1:18:18 > 1:18:20So Food Heaven could be passion fruit,

1:18:20 > 1:18:23we've got masses of passion fruit here in a nice little delice -

1:18:23 > 1:18:26well, I say little, it's quite big - with tuile biscuits round the edge.

1:18:26 > 1:18:29Food Hell would be this pile of meat on ribs, really.

1:18:29 > 1:18:32We've got the chicken ribs and we've got the beef ribs over here,

1:18:32 > 1:18:34spicy Chinese-style egg fried rice.

1:18:34 > 1:18:36What do you think these lot have decided?

1:18:36 > 1:18:38It was 3-0 from everybody at home.

1:18:38 > 1:18:40I don't know. They look like lovely women, though.

1:18:40 > 1:18:43And lovely men. You look like lovely people,

1:18:43 > 1:18:45- so fingers crossed.- It is.

1:18:45 > 1:18:48- Have you already decided? - It's 4-0 to them lot as well.

1:18:48 > 1:18:50- So it's 7-0! You've got passion fruit.- No, really?

1:18:50 > 1:18:52Is that, like, a first?

1:18:52 > 1:18:54- Is that a first?- It's like a Bolton Wanderers score.

1:18:54 > 1:18:56Right, so what we're going to...

1:18:56 > 1:18:59What we're going to do is then take our eggs, over here,

1:18:59 > 1:19:02if you can do me three egg yolks, three egg whites - there we go.

1:19:02 > 1:19:04We're going to make our custard.

1:19:04 > 1:19:07So the custard for this is passion fruit, which we've got in there.

1:19:07 > 1:19:10The egg whites I need in the machine, please.

1:19:10 > 1:19:13There we go. The egg whites are for a little Italian meringue.

1:19:13 > 1:19:16So what we've got in here is some vanilla.

1:19:16 > 1:19:19Nigel's making our little tuile. We've got a little template here,

1:19:19 > 1:19:22which I've made out of, like, an ice cream tub,

1:19:22 > 1:19:25and then you're going to make these little biscuits

1:19:25 > 1:19:26that are going to go around our cake.

1:19:26 > 1:19:30So vanilla gone in there, we've got some stock syrup in there,

1:19:30 > 1:19:32and we've got some sugar in there. There we go.

1:19:32 > 1:19:35- You've got the egg whites. - Yeah, they're on their way.

1:19:35 > 1:19:36The egg yolks are for this custard.

1:19:36 > 1:19:39The egg whites are for an Italian meringue.

1:19:39 > 1:19:41There's three ways of making it.

1:19:41 > 1:19:44There's cold meringue, where you add the sugar cold, hot, where you add

1:19:44 > 1:19:47the sugar hot, or boiled, which is the Italian way...yeah, straight in.

1:19:47 > 1:19:50- When you do it this way.- What about when you buy the meringues,

1:19:50 > 1:19:53is that another one? I thought of a fourth one for you!

1:19:53 > 1:19:55That's the fourth one, yeah, you're probably right!

1:19:55 > 1:19:57I forgot about that one.

1:19:57 > 1:20:00Right, we've got the cream, we've power-whipped the cream in there.

1:20:00 > 1:20:02So that's that one.

1:20:02 > 1:20:03Ohh.

1:20:03 > 1:20:06See, you're tempted already for this one.

1:20:06 > 1:20:09With our custard, because this is a custard we...

1:20:09 > 1:20:11Normally with custard you use milk.

1:20:11 > 1:20:12This one we don't.

1:20:12 > 1:20:15So you add the passion fruit straight to this, and that way you get -

1:20:15 > 1:20:17oops, sorry - you get a better flavour to it.

1:20:17 > 1:20:20Put that on there, and we cook this out a little bit.

1:20:21 > 1:20:25So normally you'd use milk, and this is how to make proper custard.

1:20:26 > 1:20:29And we whisk all that lot together, just still it starts to get thick,

1:20:29 > 1:20:32pour it in there...

1:20:33 > 1:20:36We can leave that to one side.

1:20:36 > 1:20:38Meanwhile, over here,

1:20:38 > 1:20:44we've got the mixture, which it is when you leave it.

1:20:44 > 1:20:47So it's not thick yet, we've only got two leaves of gelatine in there,

1:20:47 > 1:20:51but of course we're going to add the cream and our meringue.

1:20:51 > 1:20:54Our Italian meringue. A lot of noise just now. Three egg whites in there.

1:20:54 > 1:20:56- Yeah.- Biscuits happening over here.

1:20:56 > 1:20:59Now, the jelly for this, the topping, the second part of this recipe,

1:20:59 > 1:21:02you've got a sponge base, then you've got this mixture we're making now,

1:21:02 > 1:21:05then you've got the jelly at the top, which is passion fruit,

1:21:05 > 1:21:08passion fruit full, gelatine and stock syrup.

1:21:08 > 1:21:11That's it. And then the jelly on the top.

1:21:11 > 1:21:14There's three layers, that's the whole idea of it.

1:21:14 > 1:21:16Now bring this to the boil.

1:21:16 > 1:21:17Bit noisy at this point.

1:21:17 > 1:21:22But the idea is we get this to what we call...it's called soft-ball.

1:21:22 > 1:21:24No jokes, all right?

1:21:24 > 1:21:27So the idea is this, we basically bring this to the boil,

1:21:27 > 1:21:30and it goes to 120 degrees centigrade,

1:21:30 > 1:21:31so it's hotter than boiling water,

1:21:31 > 1:21:34and then we pour that onto the egg white.

1:21:34 > 1:21:37You know when it's ready cos it just starts to turn around the eggs.

1:21:37 > 1:21:39So all that's in there is sugar and water.

1:21:39 > 1:21:41The idea is...oh, switch this off.

1:21:41 > 1:21:44The idea behind this is you allow it to come to the boil,

1:21:44 > 1:21:46the water evaporates off,

1:21:46 > 1:21:49so you end up with this mixture of what we call soft-ball,

1:21:49 > 1:21:53- which is...this is almost when you get to candyfloss.- Oh, yeah.

1:21:53 > 1:21:54- That's what this is.- OK.

1:21:54 > 1:21:58Candyfloss is basically just water and sugar brought to the boil,

1:21:58 > 1:22:00turned into a colour, and then you spin it.

1:22:00 > 1:22:03- Nice.- That's candyfloss. Easy as that.

1:22:03 > 1:22:06We're getting there. Our biscuits are happening over here.

1:22:06 > 1:22:08So I'll whisk this up.

1:22:08 > 1:22:11And we pour this mixture carefully...

1:22:12 > 1:22:14..onto the egg whites.

1:22:14 > 1:22:18Now this is great if you like meringue,

1:22:18 > 1:22:21particularly for a lemon meringue pie,

1:22:21 > 1:22:24and people who are pregnant, because it's cooking the egg whites, look.

1:22:24 > 1:22:26Oh, yes, of course.

1:22:26 > 1:22:29So there's no raw egg there, it's already cooked.

1:22:30 > 1:22:31You can see that.

1:22:31 > 1:22:34It's cooking it. Now, if we continue to mix this,

1:22:34 > 1:22:39- for about two minutes, you end up with that.- Ah!

1:22:39 > 1:22:42Stick your finger in there and taste.

1:22:42 > 1:22:44- Smooth...- Oh, my God. - We're good to go here.

1:22:44 > 1:22:46- That's amazing.- Happy with that? - Very happy.

1:22:46 > 1:22:49Right, and then we take our meringue...

1:22:49 > 1:22:52there, so it's quite sticky at this point.

1:22:52 > 1:22:55Can I just tell you that I'm really happy right now?

1:22:55 > 1:22:58- You're really happy?- Yeah!

1:22:59 > 1:23:01So we whisk this together.

1:23:01 > 1:23:03- Mm-hmm.- Like that.

1:23:03 > 1:23:07And then at this point, you'll be happier still,

1:23:07 > 1:23:10- we then take our cream.- Ohh!

1:23:10 > 1:23:13Sorry! I'm just doing noises now, sorry.

1:23:13 > 1:23:15And we pour that in there.

1:23:15 > 1:23:17Now, if you can bring me over the, er...

1:23:19 > 1:23:20The mould...

1:23:20 > 1:23:22- It's all yours.- Oh!

1:23:22 > 1:23:26And if we whip this all up, you see, it starts to thicken up.

1:23:26 > 1:23:29Now, what you do need is it in the fridge for long enough.

1:23:29 > 1:23:31So...

1:23:31 > 1:23:34we pour that over there.

1:23:34 > 1:23:36That's good, that is.

1:23:37 > 1:23:39Now, I've done enough for one portion -

1:23:39 > 1:23:40you can double this, of course.

1:23:40 > 1:23:42LAUGHTER

1:23:42 > 1:23:43What's everybody else having?

1:23:43 > 1:23:46And then we'll pop that in the fridge.

1:23:46 > 1:23:50Now, what you do need to do is leave this to rest in the fridge.

1:23:50 > 1:23:52If you want to speed it up, in the freezer.

1:23:52 > 1:23:54But leave it to rest for a good couple of hours...

1:23:54 > 1:23:58- A couple of hours?!- A couple of hours, yeah.- I'll have to go out.

1:23:58 > 1:24:00LAUGHTER

1:24:00 > 1:24:03And then we've got the topping. It'll be worth it, trust me!

1:24:05 > 1:24:06And then we've got that.

1:24:06 > 1:24:09- And then what we do - when you're out, you can buy one of these.- Yes.

1:24:10 > 1:24:12Careful when you're doing this.

1:24:12 > 1:24:14All this is doing...

1:24:16 > 1:24:19..is heating up the mould.

1:24:19 > 1:24:20Right.

1:24:20 > 1:24:23So then when you actually come to take it off...

1:24:23 > 1:24:24it should...

1:24:26 > 1:24:28Need another blast there?

1:24:28 > 1:24:29That's my finger!

1:24:29 > 1:24:32LAUGHTER

1:24:32 > 1:24:35- Just that last little... - So you can just...

1:24:35 > 1:24:38melt the top a little bit so it starts to shine up.

1:24:39 > 1:24:42Now, Nigel over there has been actually quite quiet.

1:24:42 > 1:24:46- He's been beavering away making his biscuits.- Look how many I've made!

1:24:46 > 1:24:49These are these little tuile biscuits.

1:24:49 > 1:24:50What about these black ones, Nige?

1:24:51 > 1:24:53- Have you burnt some? - Nah, they're all right.

1:24:53 > 1:24:55You take these biscuits...

1:24:58 > 1:25:03..and if you start at one end and go round,

1:25:03 > 1:25:05or you do what Nigel's done...

1:25:05 > 1:25:07Oh! Come on.

1:25:09 > 1:25:12- The idea is...- Are they just sticking, are they?- Yeah.

1:25:13 > 1:25:16And you keep building up, building up, building up.

1:25:16 > 1:25:19So these are tuile biscuits, these are made out of butter,

1:25:19 > 1:25:23flour, egg white, and that's about it, really.

1:25:24 > 1:25:27- And some icing sugar. - They look really easy.

1:25:27 > 1:25:30- Well, they are.- So does comedy. - When they're warm, they're pliable.

1:25:30 > 1:25:33When they're warm, they're, like, they're pliable,

1:25:33 > 1:25:35and then when they set...

1:25:35 > 1:25:40- They set...quite firm. - Looks like a sun.

1:25:40 > 1:25:42- Look at that!- It's amazing!- Wahey!

1:25:42 > 1:25:44- All for you!- Oh, wow, thank you!

1:25:45 > 1:25:48Now, I know you'd want a smaller spoon, so I'll give you that.

1:25:48 > 1:25:50LAUGHTER

1:25:50 > 1:25:52Go on, dive in the middle there.

1:25:52 > 1:25:55But what I will do is... Should I cut you a little portion?

1:25:55 > 1:25:56Yeah, it might be better.

1:25:56 > 1:25:59I mean, if there was nobody else here I wouldn't even use that.

1:25:59 > 1:26:02Right. I'll just take that up...

1:26:02 > 1:26:04and then we'll deal with that. To cut the delice,

1:26:04 > 1:26:06just take a knife...

1:26:06 > 1:26:08heat it up...

1:26:08 > 1:26:11- Do you want a plate there?- I've got a board there, actually.

1:26:11 > 1:26:14And we can then take a slice of this.

1:26:15 > 1:26:18Girls, I think you ought to come over at this point, don't you?

1:26:18 > 1:26:21- Look as if you're left out there. - There's a portion.

1:26:21 > 1:26:24There's a Northern portion, a Yorkshire portion.

1:26:24 > 1:26:26A Northern portion!

1:26:26 > 1:26:28That's what's left.

1:26:28 > 1:26:30Yeah, that's what's left.

1:26:30 > 1:26:34There you have it. The girls can have that, you can have that - dive in.

1:26:34 > 1:26:35Thank you very much.

1:26:37 > 1:26:39We want some spoons, don't we?

1:26:39 > 1:26:42- There you go, ladies, get in there. - Dive into that.

1:26:43 > 1:26:46Sarah, do I need to ask, is that Food Heaven?

1:26:46 > 1:26:47Is it heavenly, Sarah?

1:26:47 > 1:26:50Just leave us alone for a couple of minutes, would you?

1:26:54 > 1:26:58That would certainly look impressive on a dining table this Christmas.

1:26:58 > 1:27:02Give it a try. That's all we've got time for today on Best Bites.

1:27:02 > 1:27:05If you'd like to try your hand at any of the fabulous food you saw,

1:27:05 > 1:27:08you can of course find all the studio recipes on our website -

1:27:08 > 1:27:10go to bbc.co.uk/recipes

1:27:10 > 1:27:13There are loads of delicious dishes on there for you to choose from.

1:27:13 > 1:27:17So have a merry Christmas, and I'll see you very soon. Bye for now.