0:00:02 > 0:00:05Good morning. For fabulous and flavourful ideas to see you into the New Year,
0:00:05 > 0:00:08stay exactly where you are, as we've got the perfect menu just for you.
0:00:08 > 0:00:10This is Saturday Kitchen Best Bites.
0:00:31 > 0:00:32Welcome to the show.
0:00:32 > 0:00:36The next 90 minutes is brimming with top chefs, fantastic food
0:00:36 > 0:00:39and a large helping of celebrity guests, too.
0:00:39 > 0:00:41Coming up on today's show...
0:00:41 > 0:00:44the fabulous Bill Granger cooks roast lamb which he serves with
0:00:44 > 0:00:47a torn bread, apricot and caramelised chicory stuffing.
0:00:47 > 0:00:50Rick Stein gives us a flavour of Spain
0:00:50 > 0:00:53with his amazing Iberico ham and chicken croquetas.
0:00:53 > 0:00:57Just thought it'd be nice to do some croquetas at this chilly time of year.
0:00:57 > 0:01:01They are deep-fried and served with a tinned tuna and asparagus salad.
0:01:01 > 0:01:04Atul Kochhar serves a delicious spiced venison with
0:01:04 > 0:01:07a pear and apple chutney and parsnip chips.
0:01:07 > 0:01:10He pan sears the venison before finishing it in the oven
0:01:10 > 0:01:13with honey, mustard, lemon thyme and spices.
0:01:13 > 0:01:17And Downton Abbey star Brendan Coyle faces his Food Heaven or Food Hell.
0:01:17 > 0:01:19Would he get his Food Heaven -
0:01:19 > 0:01:21turmeric spiced prawns with omelette pilau?
0:01:21 > 0:01:23Or would he get his dreaded Food Hell -
0:01:23 > 0:01:25coffee and chestnut chocolate meringue cake?
0:01:25 > 0:01:28Find out what he gets to eat at the end of the show.
0:01:28 > 0:01:32But first, Bryn Williams serves up an easy-to-follow festive plate
0:01:32 > 0:01:37of pan-fried salmon with chestnut, butternut squash and marjoram gnocchi.
0:01:37 > 0:01:38Sounds good.
0:01:38 > 0:01:41- It's the brilliant Bryn Williams. - I didn't write that.
0:01:41 > 0:01:43- Yes, you did.- I'm from the North.
0:01:43 > 0:01:45- It's near enough, anyway. - Near enough.
0:01:45 > 0:01:48- Right, what are we cooking, then? - Pan-fried Salmon with a butternut.
0:01:48 > 0:01:49We'll make some gnocchi
0:01:49 > 0:01:52using marjoram and roasted chestnuts. Very festive.
0:01:52 > 0:01:55Very seasonal at the moment. You want me to get into this, then?
0:01:55 > 0:01:57Cup that into about a centimetre dice.
0:01:57 > 0:01:59- What I'm going to do is make some gnocchi.- OK.
0:01:59 > 0:02:03We've got cooked potato, in with the cooked potato.
0:02:03 > 0:02:06I always think gnocchi should be made with potatoes.
0:02:06 > 0:02:08Some people make it with choux pastry.
0:02:08 > 0:02:10Chef, are you into the potato?
0:02:10 > 0:02:13- I like potatoes. - You like the potatoes?
0:02:13 > 0:02:17- BRYN TALKS OVER MICHEL:- If the chef likes potatoes, we're all right. - Breathe a sigh of relief!
0:02:17 > 0:02:20Add the egg yolk into the flour.
0:02:20 > 0:02:23- Yeah.- I'm just going to mix it all together.
0:02:23 > 0:02:27I'm just going to grate a little Parmesan in the end just to give it
0:02:27 > 0:02:30some of that nice little cheesy flavour.
0:02:30 > 0:02:32And we're going to pick some marjoram into this.
0:02:32 > 0:02:35Marjoram, chestnuts, butternut.
0:02:35 > 0:02:37Bang in season, very festive.
0:02:37 > 0:02:39All those lovely flavours put together.
0:02:39 > 0:02:42I suppose you could use butternut squash, like we've got here,
0:02:42 > 0:02:44- or you could use pumpkin. - Pumpkin is good.
0:02:44 > 0:02:48- I think with butternut squash... - About that big?- Fantastic, yeah.
0:02:48 > 0:02:51I think butternut squash is a little bit better roasted.
0:02:51 > 0:02:53Pumpkin can be a bit wet sometimes.
0:02:53 > 0:02:56- Yeah.- OK, so we have mixed the gnocchi.
0:02:56 > 0:02:57A little bit wet there.
0:02:57 > 0:03:00- It makes a great ice cream, this, you know.- It does.
0:03:00 > 0:03:02Makes a great ice cream. Even a pumpkin makes a good one.
0:03:02 > 0:03:05- A bit of ginger and stuff. - We're going to roll out the gnocchi.
0:03:05 > 0:03:09- Ever had pumpkin ice cream? CHARLIE:- Never.
0:03:09 > 0:03:11She is looking at you thinking you're mad.
0:03:11 > 0:03:14Charlie is thinking, "What on earth are these two on about?" It does.
0:03:14 > 0:03:17If you roast it off with some ginger and blend it to a puree
0:03:17 > 0:03:21- then mix it together with ice cream in a food...- Wow.
0:03:21 > 0:03:23- It's fantastic.- ..ice cream machine, it is great.
0:03:23 > 0:03:25We just rolled the gnocchi out.
0:03:25 > 0:03:30- Michel is writing it down for his new restaurant menu.- I've got it. - He's done it.- Right.
0:03:30 > 0:03:33He should be teaching us, not the other way around.
0:03:33 > 0:03:35- Here we go.- You stick that in there.
0:03:35 > 0:03:37- Do you want some oil in there?- Yeah.
0:03:37 > 0:03:39Let's put some oil in there. OK.
0:03:39 > 0:03:43We're just going to cut the gnocchi... Into that boiling water.
0:03:43 > 0:03:47We're going to cut the gnocchi into little bite-sized pieces.
0:03:52 > 0:03:55We're going to put the salmon in. This you can cook in real time.
0:03:55 > 0:03:57It's not that hard to do.
0:03:57 > 0:04:00Is this something you would predominantly cook at home
0:04:00 > 0:04:01or is this a restaurant dish?
0:04:01 > 0:04:05This is similar to what we do in the restaurant, to be honest.
0:04:05 > 0:04:07It is a dish that we do a little bit different.
0:04:07 > 0:04:10Obviously if people are going to cook it at home,
0:04:10 > 0:04:11you've go to simplify things.
0:04:11 > 0:04:14You don't want people to think that we've got
0:04:14 > 0:04:18a team of chefs behind us all the time doing all the work.
0:04:18 > 0:04:21I think, salmon, there's plenty of stuff around at Christmas as well.
0:04:21 > 0:04:24Yeah, I think salmon is a very festive piece, smoked salmon, normal salmon.
0:04:24 > 0:04:26So the gnocchi is in.
0:04:26 > 0:04:28- We're going to season... - Turn that up.
0:04:28 > 0:04:32Just taking all the pin bones out of the salmon. Let's just check,
0:04:32 > 0:04:36because if chef Michel gets a bone eating his lunch...
0:04:36 > 0:04:39- MICHEL GASPS - ..I'll be in big trouble.
0:04:39 > 0:04:42- You'll be in big trouble with a lawsuit!- I'll be in big trouble!
0:04:42 > 0:04:45So, salmon in, skin side down. There we go.
0:04:45 > 0:04:47No black pepper on there?
0:04:47 > 0:04:50No, just going to put some salt on it and that's it.
0:04:50 > 0:04:53So basically now the only thing we've got to do
0:04:53 > 0:04:55is bring it all together, in a sense.
0:04:55 > 0:04:58- We've got the butternut roasting. - Yeah.
0:04:58 > 0:05:00I'm going to pick some of the marjoram.
0:05:00 > 0:05:02We'll add the marjoram at the end
0:05:02 > 0:05:05cos if we put it in too early, it'll lose its colour, lose its flavour.
0:05:05 > 0:05:07You could keep the gnocchi, couldn't you?
0:05:07 > 0:05:09Would you freeze that or put it in the fridge?
0:05:09 > 0:05:12You could roll it in clingfilm and keep it in the fridge,
0:05:12 > 0:05:13and cut it as and when you need it.
0:05:13 > 0:05:15That is a good way we do it in a restaurant,
0:05:15 > 0:05:18so we can make it in a day and it keeps all day
0:05:18 > 0:05:21so we're not making fresh gnocchi twice a day, just making it once.
0:05:21 > 0:05:24- Ever tried making your own gnocchi? - Never, no.
0:05:24 > 0:05:27- Never.- It's the simplest thing in the world.
0:05:27 > 0:05:29People think making gnocchi is really difficult.
0:05:29 > 0:05:32Italians do it at home all the time, every day.
0:05:32 > 0:05:34- Every day.- It's like pasta, isn't it?- Yeah.
0:05:34 > 0:05:38I don't know why people have a kind of stumbling block on the gnocchi.
0:05:38 > 0:05:41It's very easy and it's so healthy. Healthy food.
0:05:41 > 0:05:44You haven't seen the amount of butter he's going to put in there!
0:05:44 > 0:05:47He's French, loves the butter. OK, we're going to put...
0:05:47 > 0:05:50- Butter and Parmesan in.- That's good. These are cooked chestnuts.
0:05:50 > 0:05:51You could cook them yourself.
0:05:51 > 0:05:54- Don't go home and use the chestnuts off a tree.- No, no.
0:05:54 > 0:05:57- The conkers, you mean? - Not a good idea.- Not a good idea.
0:05:57 > 0:06:00They don't cook, really, do they, to be honest.
0:06:00 > 0:06:04OK, so, roasting away. Add a little bit of butter into it now.
0:06:04 > 0:06:05We're going to make a sauce.
0:06:05 > 0:06:08- And you spend the rest of Christmas on the loo.- True, yeah.
0:06:08 > 0:06:10Not good. Right, look at the butter, there you go.
0:06:10 > 0:06:12It's really healthy, this(!)
0:06:12 > 0:06:15This is going to be what the sauce is going to be made of.
0:06:15 > 0:06:18We're going to add the gnocchi to the butternut, the chestnuts.
0:06:18 > 0:06:22At some of the liquid, as all true Italians would do.
0:06:22 > 0:06:26Now, the last time you were on, you were refitting Odette's.
0:06:26 > 0:06:29- You've done it now.- We've done it now, all new chairs,
0:06:29 > 0:06:30most of the yellow has disappeared.
0:06:30 > 0:06:33- You've been spending the money, then?- Spending the money.
0:06:33 > 0:06:35Is this a different look to the menu or is this a similar menu?
0:06:35 > 0:06:39Same menu, just different look for the restaurant.
0:06:39 > 0:06:41We have tried to cosy the place up a little bit,
0:06:41 > 0:06:44I think is the word we're trying to use.
0:06:44 > 0:06:47We take the gnocchi out of the water, into the pan.
0:06:47 > 0:06:50We're just going to add a little touch of the water.
0:06:50 > 0:06:53This is the important bit, isn't it, really? You can emulsify water.
0:06:53 > 0:06:56Emulsify in butter together.
0:06:56 > 0:07:00It won't make it a creamy sauce, but it will emulsify things together.
0:07:00 > 0:07:02- More butter.- More butter.
0:07:02 > 0:07:04This is why I invite him on the show, you see?
0:07:04 > 0:07:08You like butter, I like butter, chef Michel loves butter. He's French.
0:07:08 > 0:07:10Albert loves butter even more than I.
0:07:10 > 0:07:12- This is your brother, likes butter?- Yes.
0:07:12 > 0:07:14In with the marjoram, keep the colour.
0:07:14 > 0:07:19Now I'll just take the heat off, let it all come together.
0:07:19 > 0:07:22Not too great for you, Charlie, cos you did that fitness video. SHE LAUGHS
0:07:22 > 0:07:26- Yeah, that's true.- But you could eat this then do the video afterwards.
0:07:26 > 0:07:28- I think the diet's out the window today.- Exactly, yeah.
0:07:28 > 0:07:29We turn the salmon over.
0:07:29 > 0:07:32I might put a knob of butter in just to keep the chef happy.
0:07:32 > 0:07:35- And that's it. - We keep basting that over the top.
0:07:35 > 0:07:36Yeah, just keep basting.
0:07:36 > 0:07:39We're going to add a little bit of Parmesan to the dish at the end.
0:07:39 > 0:07:42You could just serve that as it is, couldn't you?
0:07:42 > 0:07:44You could serve it as a vegetarian dish.
0:07:44 > 0:07:47I think Italians would eat that as a vegetarian dish.
0:07:47 > 0:07:51That gnocchi has literally had, what, a minute and a half, two minutes?
0:07:51 > 0:07:54Two, three minutes. The potato's already cooked.
0:07:54 > 0:07:57All we're doing is getting the heat through the potato
0:07:57 > 0:08:00- to cook that egg yolk.- Yeah. - And then it's all in here.
0:08:00 > 0:08:01It cooks twice, in a way.
0:08:01 > 0:08:06You've got cooked potatoes, you cooked the egg within the water.
0:08:06 > 0:08:09- You actually serve this nice and pink, don't you?- Nice and pink.
0:08:09 > 0:08:10Pink in the middle.
0:08:10 > 0:08:12Just get a nice little spoon
0:08:12 > 0:08:13and we're ready to go.
0:08:13 > 0:08:19- You could actually serve this as a dish if you really wanted to.- Yeah.
0:08:19 > 0:08:22A bit too much there.
0:08:22 > 0:08:25Make sure we're getting all the chestnuts in there.
0:08:25 > 0:08:29A little bit of the butter, the sauce.
0:08:29 > 0:08:32This works well with sage, as well. Sage, butternut.
0:08:32 > 0:08:35- I thing sage is great, but it's quite a strong herb.- Very strong, Yeah.
0:08:35 > 0:08:38Unless you cook it, it is very thick, as well,
0:08:38 > 0:08:40- it's very tough to eat. - The best way is to fry it.
0:08:40 > 0:08:44If you deep-fry the leaves, the sage leaves
0:08:44 > 0:08:48and you serve it around the gnocchi - mamma mia!
0:08:48 > 0:08:50- Deep-fry it, you see? - See, we all learn something.
0:08:50 > 0:08:52And that is my pan-fried salmon,
0:08:52 > 0:08:55chestnut, butternut and marjoram gnocchi.
0:08:55 > 0:08:58You can easily do that for Christmas.
0:09:02 > 0:09:05There you go. Have a seat over there. Dive into that.
0:09:05 > 0:09:08- Tell us what you think. - Thank you. It's very exciting.
0:09:08 > 0:09:11It might be a bit hot, straight out of the pan.
0:09:11 > 0:09:14- Great with chicken, that, fish. - Yeah, if you're not a fan of salmon,
0:09:14 > 0:09:16- the dish by itself is beautiful. - I love salmon.
0:09:16 > 0:09:19The butternut, gnocchi, chestnuts.
0:09:19 > 0:09:23- Charlie is in heaven already, we're only on dish one.- Mmm. Mmm!
0:09:24 > 0:09:26- Good?- That is absolutely...
0:09:27 > 0:09:29- But it's so simple.- It's very simple.
0:09:29 > 0:09:32I think around this time of year you what simple food at home.
0:09:32 > 0:09:35- Go on, Michel.- You've got chestnuts always around at Christmas,
0:09:35 > 0:09:38- the butternut is around. Nice piece of salmon.- Nice on Boxing Day.
0:09:38 > 0:09:41It would work with salmon, chicken, but most fish, I suppose. Cod.
0:09:41 > 0:09:45- Cod would be great. - It's that butternut squash and pumpkiny sort of flavour.
0:09:45 > 0:09:47It's got that richness to it without being too heavy.
0:09:47 > 0:09:51- It's all about the flavour. - And the marjoram is the key.
0:09:51 > 0:09:54Lovely gnocchi, too. I love the gnocchi.
0:09:54 > 0:09:58The Parmesan was just right. Well done.
0:09:58 > 0:10:00That's my Christmas present, he says it's OK.
0:10:00 > 0:10:02Trouble is, I'm cooking next!
0:10:02 > 0:10:04It's like a test for us two, isn't it?
0:10:08 > 0:10:10What more do you need
0:10:10 > 0:10:13when you have the great Michel Roux's seal of approval?
0:10:13 > 0:10:16Coming up, I show Sunetra Sarker three ways with puff pastry
0:10:16 > 0:10:21after a tasty tour of Vietnam with a certain Rick Stein and a noisy dog.
0:10:21 > 0:10:23How do you do?
0:10:23 > 0:10:27'They said I couldn't leave the north of the country
0:10:27 > 0:10:30'without coming here to Cat Ba Island in Halong Bay,
0:10:30 > 0:10:32'especially if I enjoyed seafood.
0:10:32 > 0:10:36'Which is an understatement, in my case.
0:10:36 > 0:10:38'Most of the people who live around here
0:10:38 > 0:10:41'do so on floating villages, and fish is their only livelihood.
0:10:47 > 0:10:50'The best way to see this part of the world is from the deck
0:10:50 > 0:10:53'of an old junk, and Huyen San was my guide for the day.'
0:11:01 > 0:11:04There are two kinds of floating village here.
0:11:04 > 0:11:08The one that we passed by near Cat Ba Island is just
0:11:08 > 0:11:11where they have the fish farm and they raise the fish there.
0:11:11 > 0:11:15But their family live on the land,
0:11:15 > 0:11:18and the children, everybody,
0:11:18 > 0:11:21they all live on the land, studying, working on the land.
0:11:21 > 0:11:25But the other floating village is the traditional one.
0:11:25 > 0:11:30And we don't know exactly how long it has existed.
0:11:30 > 0:11:33And as I know, the whole family,
0:11:33 > 0:11:37they live there generation to generation.
0:11:37 > 0:11:41And what they do for life is go fishing.
0:11:41 > 0:11:44And the children, they live there.
0:11:44 > 0:11:48Most of the children in this floating village,
0:11:48 > 0:11:50they don't go to school.
0:11:56 > 0:11:59The only way for them to travel is on the small boat,
0:11:59 > 0:12:02the bamboo boat. They can go from this family to other families,
0:12:02 > 0:12:05and that's the way to the children to...
0:12:05 > 0:12:07The children are out of the school,
0:12:07 > 0:12:10and because they don't go fishing with their parents,
0:12:10 > 0:12:16so they have a little boat and they try to sell the small clams
0:12:16 > 0:12:18or the things that they can catch
0:12:18 > 0:12:21for the tourists to take as a souvenir gift.
0:12:24 > 0:12:30- Can we buy some clams?- Yeah. I think we can get in and buy some. - DOGS BARK
0:12:30 > 0:12:32- OK, and she will keep the dogs off? - THEY LAUGH
0:12:36 > 0:12:39'This area is famous for Cat Ba oysters,
0:12:39 > 0:12:42'something I'd never heard of before.
0:12:42 > 0:12:44'They're grown in baskets suspended in the clean water
0:12:44 > 0:12:48'of the bay on a rickety framework of fish pens.
0:12:48 > 0:12:53'Some have fish in, and some have these famous Cat Ba oysters.'
0:12:53 > 0:12:57- This net is for the fish, the other over there is for the clams.- OK.
0:12:57 > 0:13:01'But what worries me is that the whole structure has been
0:13:01 > 0:13:05'designed for the light and nimble frames of the Vietnamese people.'
0:13:05 > 0:13:09- You see, this is the special clams that they use.- Oh, yeah, yeah.
0:13:09 > 0:13:11'Clams? I thought they were oysters.
0:13:11 > 0:13:15THEY SPEAK VIETNAMESE
0:13:15 > 0:13:19'I must say I was a little bit worried about falling in,
0:13:19 > 0:13:20'it was very, very rickety.
0:13:20 > 0:13:24'But it was fascinating the way they were growing them.'
0:13:25 > 0:13:29WOMEN SPEAK VIETNAMESE
0:13:29 > 0:13:33That'll probably be about enough, yeah.
0:13:33 > 0:13:38Everything I see in Vietnam is about practicality.
0:13:38 > 0:13:42- DOG BARKS - I mean, they are just the most clever people at doing things.
0:13:42 > 0:13:43And in fact, I saw these clams,
0:13:43 > 0:13:47they call them oysters here for some reason, they certainly aren't.
0:13:47 > 0:13:49- But they fetch really good... - DOG BARKS
0:13:49 > 0:13:54Shut up! Shut up, dog! They fetch really good money.
0:13:55 > 0:13:59- Can we buy?- Yeah, sure, we go back over there.
0:13:59 > 0:14:02I think I'll go this way.
0:14:02 > 0:14:05- SPLASH - Oh, my God! We've lost a dog!
0:14:05 > 0:14:07Come up, doggy!
0:14:08 > 0:14:11Doesn't seem too fussed.
0:14:12 > 0:14:16'This very new hotel prides itself on cooking these Cat Ba oysters,
0:14:16 > 0:14:19'but they're not really, they're clams.'
0:14:19 > 0:14:21I was thinking of stir-frying these on the boat,
0:14:21 > 0:14:24but the weather closed in and I'm very pleased it did actually,
0:14:24 > 0:14:27because what I failed to notice was they've actually dropped these
0:14:27 > 0:14:31briefly into boiling water to take that rather unpleasant-looking
0:14:31 > 0:14:34outer skin off, and now they look totally delicious.
0:14:34 > 0:14:37And he's stuffing them with a mixture of shallots,
0:14:37 > 0:14:40spring onions, peanuts and fried onions,
0:14:40 > 0:14:43and there's just a little bit of colour in there.
0:14:43 > 0:14:44I think it's natural colour.
0:14:44 > 0:14:46I'm just going to try and find out what it is.
0:14:53 > 0:14:56I've been really looking forward to this.
0:14:56 > 0:14:58So good, this kitchen.
0:14:58 > 0:15:01So much activity - look at that guy over there.
0:15:01 > 0:15:04He's a real Top Gun chef, the one on the wok.
0:15:04 > 0:15:07Heaven knows how much gas it uses.
0:15:08 > 0:15:12Oh! Apparently, you can only get these clams
0:15:12 > 0:15:14around here, around Cat Ba Island.
0:15:14 > 0:15:17People come from all over North Vietnam, South Vietnam,
0:15:17 > 0:15:19- the whole country, to eat them. - CAT MIAOWS
0:15:19 > 0:15:23- There's a cat in the background, there... - HE LAUGHS
0:15:23 > 0:15:27But I can see why. They are very, very good. They fetch high prices.
0:15:27 > 0:15:29Incidentally, that little colour they put in at the end
0:15:29 > 0:15:31is called annatto seeds.
0:15:31 > 0:15:34They use them in Mexico, too. It's just a natural red colour.
0:15:34 > 0:15:37And so this is how they serve them over here -
0:15:37 > 0:15:39along with a sculpted carrot.
0:15:39 > 0:15:41They are strictly for the serious seafood lover,
0:15:41 > 0:15:44they are just a little bit tough.
0:15:44 > 0:15:47If I was cooking clams the South East Asian way,
0:15:47 > 0:15:50and let's face it, we've got plenty of clams,
0:15:50 > 0:15:52I'd do it like this -
0:15:52 > 0:15:53hot oil, say peanut oil,
0:15:53 > 0:15:57and then chopped garlic and matchsticks of ginger
0:15:57 > 0:16:01and a good, generous helping of chopped red chillies.
0:16:01 > 0:16:03Well, I like a bit of spicy heat.
0:16:03 > 0:16:06Now I'm going to put in a black bean paste.
0:16:06 > 0:16:09I mean dried black beans that I have chopped up,
0:16:09 > 0:16:13not black bean sauce, which isn't quite so good.
0:16:13 > 0:16:16I love this - it's really nutty and goes well with the ginger.
0:16:18 > 0:16:20This is how I went about making them.
0:16:20 > 0:16:22They are fermented soya beans
0:16:22 > 0:16:24and they've been salted and left to ferment
0:16:24 > 0:16:27and during the process, they go black.
0:16:29 > 0:16:32I sprinkle them with sugar and chop them as finely as I can
0:16:32 > 0:16:35before adding some sesame oil
0:16:35 > 0:16:38and then smashing them up with a spoon to make the paste.
0:16:38 > 0:16:43They really give a nice, toasty, dark undertone to the dish.
0:16:43 > 0:16:44Now, the clams go in.
0:16:44 > 0:16:47I'm using carpet shell clams.
0:16:47 > 0:16:50When we were leaving that floating raft,
0:16:50 > 0:16:52I asked the lady how she would cook them,
0:16:52 > 0:16:55and she said she liked them cooked in beer.
0:16:55 > 0:16:57So, why not?
0:16:57 > 0:17:00Now for the beer. South East Asian beer.
0:17:00 > 0:17:03The right thing - not too much.
0:17:03 > 0:17:04Oh, my God...!
0:17:04 > 0:17:06HE LAUGHS
0:17:06 > 0:17:10Oh... I feel like one of those Formula One racing drivers!
0:17:13 > 0:17:14HE CHUCKLES
0:17:14 > 0:17:17Sorry about that.
0:17:17 > 0:17:18If I can get something...
0:17:18 > 0:17:21If it is possible for something to go wrong, it will.
0:17:21 > 0:17:24Anyway, there's the beer in there.
0:17:24 > 0:17:26So I'll just put the lid on there now.
0:17:26 > 0:17:29Let them steam away.
0:17:30 > 0:17:34'While we were out on that junk, something quite unusual happened.
0:17:34 > 0:17:35'I noticed a flash of white
0:17:35 > 0:17:38'coming from the base of one of the islands.'
0:17:40 > 0:17:41What are they doing?
0:17:41 > 0:17:45- I think they went out with a small boat, a bamboo boat.- Oh, yeah.
0:17:45 > 0:17:47And there is a problem with the boat, it sinked.
0:17:47 > 0:17:49- The boat's sunk?- Yeah.
0:17:49 > 0:17:52'Fortunately for them, it was low tide,
0:17:52 > 0:17:56'and even more fortunately, we just happened to be passing by.'
0:17:56 > 0:17:59It sank, it sank just around the area.
0:17:59 > 0:18:02They swim from this, where the boat sank,
0:18:02 > 0:18:06back to that mountain, that rock...
0:18:06 > 0:18:08SHE SPEAKS IN VIETNAMESE
0:18:11 > 0:18:13The two women and the baby, they cannot swim.
0:18:13 > 0:18:16Oh, poor things.
0:18:22 > 0:18:25THEY SPEAK IN VIETNAMESE
0:18:28 > 0:18:29So, there we are.
0:18:29 > 0:18:32We'd come all this way to make a cooking programme
0:18:32 > 0:18:36and end up saving the lives of this entire family.
0:18:36 > 0:18:40Anyway, back to the clams, which have opened.
0:18:40 > 0:18:43All we've to do now is throw in some chopped spring onions -
0:18:43 > 0:18:46they don't need to cook - and dish the whole thing out.
0:18:46 > 0:18:49A fitting memory to a great place.
0:18:49 > 0:18:50I have loved it all -
0:18:50 > 0:18:54the differences between the North and South are pretty apparent to me,
0:18:54 > 0:18:57but I think it's the smell of the street food
0:18:57 > 0:18:58which will be a lasting memory...
0:18:58 > 0:19:02The sort of thing that will bring me back time and time again.
0:19:20 > 0:19:23Now, for today's masterclass, I thought I'd do a bit of baking,
0:19:23 > 0:19:25and with New Year's Eve around the corner,
0:19:25 > 0:19:28the perfect opportunity to show you some simple, savoury snacks
0:19:28 > 0:19:30or biscuits that would work really well with champagne
0:19:30 > 0:19:32at a New Year's Eve party.
0:19:32 > 0:19:35You can actually buy these. You could bake your own.
0:19:35 > 0:19:39Alternatively, I'm going to do a bit of both. I'm going to cheat.
0:19:39 > 0:19:43I'm going to cheat by using ready-made puff pastry -
0:19:43 > 0:19:46the secret of ready-made puff pastry is you can do so much stuff with it
0:19:46 > 0:19:48and I am going to do three different ideas,
0:19:48 > 0:19:51all using two pieces of ready-made puff pastry.
0:19:51 > 0:19:54But you've got to buy the all-butter puff pastry.
0:19:54 > 0:19:56The first thing I'm going to do is little palmiers,
0:19:56 > 0:20:00which is a classical French dish.
0:20:00 > 0:20:03It uses butter, sugar, cinnamon and puff pastry,
0:20:03 > 0:20:07traditionally done with sweet palmiers.
0:20:07 > 0:20:08Yeah. Correct.
0:20:08 > 0:20:11But it's the way you actually fold the pastry,
0:20:11 > 0:20:12but you can make savoury ones.
0:20:12 > 0:20:14I'm using this stuff,
0:20:14 > 0:20:18which is gentleman's relish, which is anchovy paste.
0:20:18 > 0:20:21- Now...- That's nice with it.
0:20:21 > 0:20:24- Some people love it, some people don't like it.- I really like it.
0:20:24 > 0:20:29But this anchovy paste, my grandad used to smother this on his toast.
0:20:29 > 0:20:31It's one of those ingredients
0:20:31 > 0:20:34that you kind of walk past in the supermarket,
0:20:34 > 0:20:36not knowing really what to do with it.
0:20:36 > 0:20:39But it's actually a great ingredient that you can use for this.
0:20:39 > 0:20:42So this is a nice little paste that we've got in here,
0:20:42 > 0:20:44and all I'm going to do is paste it
0:20:44 > 0:20:46with a little bit of double cream, all right?
0:20:46 > 0:20:47Just to smooth it,
0:20:47 > 0:20:50because it's too thick to be able to use straight away.
0:20:50 > 0:20:54So what you can do is just mix this together and then,
0:20:54 > 0:20:57using part of the puff pastry, we can then spread this out.
0:20:57 > 0:21:01- For an aperitif with champagne, James, it's fantastic.- What's that?
0:21:01 > 0:21:03With champagne, for aperitif.
0:21:03 > 0:21:07You start off with the puff pastry like this.
0:21:07 > 0:21:09The way you make palmiers is think of it like a book.
0:21:09 > 0:21:13You fold over the book, like that...
0:21:15 > 0:21:16So you fold it over.
0:21:17 > 0:21:20Then you spread more of this mixture on the top.
0:21:20 > 0:21:24This would be normally butter and sugar and spices
0:21:24 > 0:21:26that you spread over this.
0:21:26 > 0:21:28Then you fold your book over.
0:21:28 > 0:21:30- Like that.- It's lovely, that.
0:21:30 > 0:21:32- Very good.- Palms are really nice.
0:21:32 > 0:21:35Now, you can go to the fridge, pop this in the fridge to firm up.
0:21:35 > 0:21:39- Uh-huh.- And then we've got... Made a slightly larger one here.
0:21:39 > 0:21:42But...you've got a larger one.
0:21:42 > 0:21:45It's just the size of the sheet of pastry that you do.
0:21:45 > 0:21:47You need to chill it, because when you cut it through...
0:21:49 > 0:21:51..you end up with these.
0:21:51 > 0:21:54If you didn't want to use the gentleman's relish, James,
0:21:54 > 0:21:56could you use anchovies - sorry, not anchovies -
0:21:56 > 0:21:57olives in there, black olives?
0:21:57 > 0:22:00You can use whatever you want. Paste, I suppose, really.
0:22:00 > 0:22:03The idea being it is so simple for people to do at home,
0:22:03 > 0:22:05and you've got this paste in the middle,
0:22:05 > 0:22:07and as they cook, they open out into, like,
0:22:07 > 0:22:10- a heart shape, and that's what... - Oh, really?
0:22:10 > 0:22:11..where palmier comes from, you see?
0:22:11 > 0:22:14- Oh, I'm going to impress the family with this.- You are.
0:22:14 > 0:22:16I'm going to do the cheese straws.
0:22:16 > 0:22:18We'll do a tomato tart, I'll just explain...
0:22:18 > 0:22:21But, how you started into acting, how was it for you?
0:22:21 > 0:22:23Is it something you always wanted to do?
0:22:23 > 0:22:26Oh, no. No, I started as... I was a child actor.
0:22:26 > 0:22:29No, don't protest, but, yes, I was.
0:22:29 > 0:22:31I was 15 and I got dragged into Brookside
0:22:31 > 0:22:35without having a clue about acting, and I was shocking.
0:22:35 > 0:22:38I was awful. I don't even know why I'm still here!
0:22:38 > 0:22:40I didn't know what I was doing, but I think they were quite
0:22:40 > 0:22:45low on numbers for Asian Scouse actresses at that time.
0:22:45 > 0:22:491988, whatever, there wasn't many girls they could choose from.
0:22:49 > 0:22:51So I think they went scouting round schools
0:22:51 > 0:22:53and bus stops and dance classes, and I was at a bus stop,
0:22:53 > 0:22:55and I was one of those lucky people -
0:22:55 > 0:22:58"You've got the right face for this character on Brookside.
0:22:58 > 0:23:01"Come for an audition." I was like, "Yeah, right. As if!"
0:23:01 > 0:23:03I didn't have a clue. I wanted to be a candyfloss seller.
0:23:03 > 0:23:07- I had big plans. - You had big plans, right?
0:23:07 > 0:23:09- I never knew that. - Yeah, so I got dragged in.
0:23:09 > 0:23:12Three episodes became three years, carried on doing school,
0:23:12 > 0:23:14then thought, "Why not? Give it a go."
0:23:14 > 0:23:17Went off to university, had a whale of a time.
0:23:17 > 0:23:20What's it like doing that at school? What did the kids think?
0:23:20 > 0:23:23I always found that, when people do something like that,
0:23:23 > 0:23:27and you have to go back to what is the normality of school,
0:23:27 > 0:23:29- how is that? - You know what? It's strange,
0:23:29 > 0:23:32because from my point of view, I missed out on all the fun classes,
0:23:32 > 0:23:36so I'd have filming during Art, Sports, Free Time...
0:23:36 > 0:23:39That was when it was scheduled for me to not be at school.
0:23:39 > 0:23:41- So I missed out on all the laughs. - Right.
0:23:41 > 0:23:44Whereas my mates at school were like, "Where are you going?
0:23:44 > 0:23:46"Are you going off to do Brookside? Are you going off to film?
0:23:46 > 0:23:49"Oh, my God! What's it like?" I was so young and green to it all,
0:23:49 > 0:23:51I didn't really know what I was doing,
0:23:51 > 0:23:52and I'd just come back going,
0:23:52 > 0:23:55"Yeah, they're going to pick me up and take me off to Wardrobe,
0:23:55 > 0:23:56"I've got to learn these lines."
0:23:56 > 0:23:58- It was a bit of a novelty. - I was on a pig farm,
0:23:58 > 0:24:02- I didn't think I'd be doing this for a living.- I bet you didn't!
0:24:02 > 0:24:04So, we've got our little tartlets just to show you that -
0:24:04 > 0:24:07puff pastry, a little bit of basil pesto, bocconcini,
0:24:07 > 0:24:10which are these things over here, these little fellas...
0:24:10 > 0:24:12- You being a lover of Italian food... - Absolutely, yeah. Gorgeous.
0:24:12 > 0:24:15- These are actually made in Hampshire. - Really?
0:24:15 > 0:24:18These are made in a place called Laverstoke Park, which is...
0:24:18 > 0:24:22- It's got its own buffalo herd. Amazing.- Mmm!
0:24:22 > 0:24:25Little bocconcini, cherry tomatoes on top.
0:24:25 > 0:24:27Pop them in the fridge and cook them when you want.
0:24:27 > 0:24:30Then we are just going to do some simple cheese straws.
0:24:30 > 0:24:32I mean, Casualty, going into something like that,
0:24:32 > 0:24:35- particularly for the length of time you're in it...- I know.
0:24:35 > 0:24:37That must take over your life, that show.
0:24:37 > 0:24:40I often think the script must be a nightmare when you look at it.
0:24:40 > 0:24:44I'm dyslexic, I have trouble reading this autocue, let alone...
0:24:44 > 0:24:46Some of the words that you have to read...
0:24:46 > 0:24:47- Oh...- ..and understand.
0:24:47 > 0:24:49They just go in and out, the short-term memory,
0:24:49 > 0:24:52I can't hold on to them for longer than a couple of days,
0:24:52 > 0:24:55so I don't actually learn my lines until the day before,
0:24:55 > 0:24:57which is...my way of doing it.
0:24:57 > 0:24:59A lot of people like to do it earlier.
0:24:59 > 0:25:01There are some guys at work who are so thorough,
0:25:01 > 0:25:03they will get their lines down weeks beforehand.
0:25:03 > 0:25:05For me, cos of the length of the words,
0:25:05 > 0:25:08and because also, it changes so much in the moment, medically...
0:25:08 > 0:25:10You've got a medical adviser on the floor,
0:25:10 > 0:25:12you've got your lines which you've learned,
0:25:12 > 0:25:13and if you learn them too thoroughly,
0:25:13 > 0:25:16you've got no room to add... "Can you pass the syringe?"
0:25:16 > 0:25:20Or, "Can you do this?" Or "We need 5mg of...naloxone",
0:25:20 > 0:25:22or whatever it is.
0:25:22 > 0:25:24You...you get told to add things along the way.
0:25:24 > 0:25:26So if you've got it too fixed in your head,
0:25:26 > 0:25:29you can't then be flexible enough to change it,
0:25:29 > 0:25:32- do you know what I mean? - You directed a bit of the show.
0:25:32 > 0:25:36What can you tell us about 2013 with Casualty, then?
0:25:36 > 0:25:38Oh, it's going to be exciting.
0:25:38 > 0:25:41We come back on air on January 5th, I think it is,
0:25:41 > 0:25:44and we've got four new student nurses joining
0:25:44 > 0:25:47so we can all... We've got a bit of prey to...
0:25:47 > 0:25:50- Ooh-la-la!- Ooh-la-la!
0:25:50 > 0:25:53We're all standing there, making them look silly,
0:25:53 > 0:25:55while we look like we know what we are doing.
0:25:55 > 0:25:58That's the main point - bringing junior nurses in
0:25:58 > 0:26:00just to show how great we are.
0:26:00 > 0:26:03Do you still go to the hospitals and get experience from that?
0:26:03 > 0:26:05I spent a lot of time in hospitals, working with,
0:26:05 > 0:26:09you know, particularly the nurses and patients with hospital food.
0:26:09 > 0:26:11I found it a fascinating mix, and somehow,
0:26:11 > 0:26:14they look at, like, comedy to get away from...
0:26:14 > 0:26:16- Oh, yeah, yeah. - ..the day-to-day...
0:26:16 > 0:26:19I've been playing doctors and nurses and stuff like that for years.
0:26:19 > 0:26:21I mean, I was a nurse on No Angels.
0:26:21 > 0:26:23I was a nurse on Brookside, ironically.
0:26:23 > 0:26:24Then I was a doctor on Casualty,
0:26:24 > 0:26:27so I could have actually got a medical degree in the time
0:26:27 > 0:26:30I've been on television playing a doctor.
0:26:30 > 0:26:31I was going to say that, actually.
0:26:31 > 0:26:34Imagine people in the street, something happens,
0:26:34 > 0:26:36they say, "You're a doctor - could you help?"
0:26:36 > 0:26:38My father is a doctor, a lot of my family are doctors,
0:26:38 > 0:26:41so I'm sort of flying the flag, slightly, in that way.
0:26:41 > 0:26:44So did they have something to say when...?
0:26:44 > 0:26:47No, they don't believe a word of it. They don't believe a word of it.
0:26:47 > 0:26:51Right, there's your little, sort of, puff pastry canapes that I've done
0:26:51 > 0:26:53literally in this amount of time.
0:26:53 > 0:26:55You've got your tartlets here
0:26:55 > 0:26:58with your pesto, roasted tomatoes, bocconcini.
0:26:58 > 0:27:00We've got poppy seeds - salt is the key to this,
0:27:00 > 0:27:02a little bit of...salt,
0:27:02 > 0:27:05because you need people to drink more at New Year.
0:27:05 > 0:27:10So salt is the key to that. That's why they have these bar snacks...
0:27:10 > 0:27:14- covered with salt. - I missed you twisting them.
0:27:14 > 0:27:16How did you twist them into looking like them?
0:27:19 > 0:27:20That's a trick of restaurants.
0:27:20 > 0:27:22Twist, twist, twist.
0:27:22 > 0:27:25I stick back to there, otherwise they shrink and unravel.
0:27:25 > 0:27:26Wow. OK.
0:27:26 > 0:27:29Do that with the tray, then basically just bake these in a really hot oven.
0:27:29 > 0:27:32The easiest thing with these, I suppose, you could actually
0:27:32 > 0:27:35pop these in the fridge and bake them when you need to.
0:27:35 > 0:27:38The secret with that, I think, anything with puff pastry,
0:27:38 > 0:27:39you need to serve it warm.
0:27:39 > 0:27:41If you make them...
0:27:41 > 0:27:42All I've done is warm these up.
0:27:42 > 0:27:46Now, I haven't shut the oven door with this wooden board in,
0:27:46 > 0:27:49which my mother did last year,
0:27:49 > 0:27:52and these wooden boards are glued together.
0:27:52 > 0:27:56We had a giant Jenga to put back together.
0:27:56 > 0:27:58- It all fell apart.- They become that?
0:27:58 > 0:28:01Yeah, so, these little sort of palmiers
0:28:01 > 0:28:03become this sort of heart-shaped thing, they expand.
0:28:03 > 0:28:06- That's so amazing. - They've got the anchovy in it,
0:28:06 > 0:28:08so that's a really simple little thing.
0:28:08 > 0:28:10They do look like shortbread biscuits,
0:28:10 > 0:28:12like Scottish shortbread biscuits.
0:28:12 > 0:28:14What happens to these, when you have them warm...
0:28:14 > 0:28:17It's crunchy, people love that.
0:28:17 > 0:28:18Try that - I think...
0:28:18 > 0:28:20There's nothing worse than cold puff pastry.
0:28:20 > 0:28:22- Oh, yeah, it's got to be warm. - Really?
0:28:22 > 0:28:24If you just warm them through...
0:28:24 > 0:28:26They are so delicate.
0:28:26 > 0:28:29When it's warm, you feel the feuillete as well.
0:28:29 > 0:28:31- This is cheese. - All I've done is grate...
0:28:31 > 0:28:34You can put either Emmental or Parmesan...
0:28:34 > 0:28:36I just put a little bit of Parmesan, some poppy seeds,
0:28:36 > 0:28:39- egg wash to make it stick together. - White egg wash? Or...?
0:28:39 > 0:28:43Just a little bit of egg yolk, but the secret is that salt,
0:28:43 > 0:28:45because the salt really lifts your palate.
0:28:45 > 0:28:49Salt, poppy seeds, and grated cheese and egg wash.
0:28:49 > 0:28:52Easier to say than a script from Casualty!
0:28:56 > 0:28:59Give them a go if you're entertaining this New Year.
0:28:59 > 0:29:01Just remember, they are best served warm.
0:29:01 > 0:29:04If you'd like to try cooking any of the studio recipes you've seen on today's show,
0:29:04 > 0:29:09all of those are just a click away at bbc.co.uk/recipes.
0:29:09 > 0:29:12Today, we are taking a look back at some of the tastiest dishes
0:29:12 > 0:29:14from the Saturday Kitchen store cupboard.
0:29:14 > 0:29:17Now, next up is the brilliant Bill Granger, with roast lamb,
0:29:17 > 0:29:20a torn piece of bread, some apricots and chicory,
0:29:20 > 0:29:23all mixed together in stuffing - it's a good dish.
0:29:23 > 0:29:25A man who made his culinary name in Sydney,
0:29:25 > 0:29:27but now is over here, in West London.
0:29:27 > 0:29:29- Yes.- Living over here in West London.
0:29:29 > 0:29:31- How are you?- It's Bill Granger. I'm very good, very good.
0:29:31 > 0:29:35- This is my second cold Christmas. I'm quite excited.- Are you excited?
0:29:35 > 0:29:36I am. It all makes sense.
0:29:36 > 0:29:38Most of us want to go the other way.
0:29:38 > 0:29:41I know, but I grew up with my grandmother's hot roast dinners
0:29:41 > 0:29:45with gravy like your mother's, from the packet, in 40 degree heat.
0:29:45 > 0:29:48It doesn't work so well, so I'm quite excited.
0:29:48 > 0:29:51- Anyway - what have you got for us? - I'm going to do roast lamb.- Right.
0:29:51 > 0:29:54This is an alternative Christmas, because I don't know about you,
0:29:54 > 0:29:56but every Christmas, I do the cooking in my house
0:29:56 > 0:30:00and I always think, "I'll be organised, get everything stuffed the day before..."
0:30:00 > 0:30:01Do you do turkey?
0:30:01 > 0:30:04- No.- I'm not a big fan. See, everyone wants it.
0:30:04 > 0:30:05I know, but people want it.
0:30:05 > 0:30:08Look, I only have turkey one day in the year,
0:30:08 > 0:30:10but you've got to have it at Christmas.
0:30:10 > 0:30:12- It's horrible. - No, no, you can't say that.
0:30:12 > 0:30:15- Norfolk Black turkeys are brilliant. - No...- I like turkey breast.
0:30:15 > 0:30:17Yeah, no, turkey breast is good,
0:30:17 > 0:30:18it doesn't dry out, it's not too bad.
0:30:18 > 0:30:22For years and years up in Yorkshire, you've been cooking them wrongly.
0:30:22 > 0:30:23We were farmers and we said,
0:30:23 > 0:30:25"If it's ugly when it's alive, it's worse when it's dead."
0:30:25 > 0:30:28No amount of cranberry sauce will make it taste better.
0:30:28 > 0:30:30No idea what you're talking about, you chefs.
0:30:30 > 0:30:31But thanks for inviting me.
0:30:31 > 0:30:34LAUGHTER
0:30:35 > 0:30:36So, I've got some lamb here.
0:30:36 > 0:30:39A leg of lamb, a bit of salt and pepper, some cumin seeds.
0:30:39 > 0:30:42But you can use this idea for a roast chicken or a turkey breast.
0:30:42 > 0:30:45If you want to try turkey and you haven't cooked it before,
0:30:45 > 0:30:48- a breast is a good way to start. - Or the crown, isn't it?- Yeah.
0:30:48 > 0:30:50It's just hard to overcook and...
0:30:50 > 0:30:54Pop that in. That's going to take about an hour and a half on 190.
0:30:54 > 0:30:57There's a sink there if you want to wash your hands.
0:30:57 > 0:30:59- Thank you. - I'm doing the veg with this.
0:30:59 > 0:31:02Most people would have sprouts and all that kind of stuff.
0:31:02 > 0:31:04- Not you.- Well, I think it's cos it's rich.
0:31:04 > 0:31:07I always think I want to do a stuffing with apricots and nuts
0:31:07 > 0:31:10and I always think of Christmas food as being quite sweet,
0:31:10 > 0:31:11all those great, sweet flavours.
0:31:11 > 0:31:14I think onions and some chicory, with some chilli,
0:31:14 > 0:31:16balances all that out.
0:31:16 > 0:31:18- You nicked my knife.- Have I? - It's all right, I'll use this.
0:31:18 > 0:31:22Dice an onion up - for the stuffing, just dice the onion.
0:31:22 > 0:31:24The good thing about this is
0:31:24 > 0:31:26you don't need to actually put the stuffing
0:31:26 > 0:31:29in the bird or... whatever you're doing.
0:31:29 > 0:31:32- This is for the veg.- The veg. - That's for the stuffing.- Yeah.
0:31:32 > 0:31:33What do you want me to do with this?
0:31:33 > 0:31:36Drizzle that with a bit of olive oil, some vinegar,
0:31:36 > 0:31:38some chilli flakes and salt and pepper.
0:31:38 > 0:31:42- Just to really lift that up. - Right, chilli flakes, there you go.
0:31:42 > 0:31:44- Throw it in the oven. - That's it?- Yeah.
0:31:44 > 0:31:47- How long do you cook this for? - Half an hour.- Half an hour.
0:31:47 > 0:31:50Yeah, half an hour. Fry off some onions.
0:31:50 > 0:31:54I've put a bit of salt in there now, that softens them up a bit.
0:31:54 > 0:31:56Then we're going to do the stuffing. Some breadcrumbs.
0:31:56 > 0:31:59Rather than using really fine breadcrumbs,
0:31:59 > 0:32:00I just get a loaf like this -
0:32:00 > 0:32:04ciabatta or sourdough - and then...
0:32:06 > 0:32:09..just tear it into chunks, because what you want...
0:32:09 > 0:32:10You haven't been over here long
0:32:10 > 0:32:13but what do you think of our white sliced bread?
0:32:13 > 0:32:15- I'm not a fan.- Oh, come on, Bill!
0:32:15 > 0:32:18No, especially with stuffing, it just dissolves...
0:32:18 > 0:32:20We built the nation on white sliced bread. It's the best.
0:32:20 > 0:32:22- Rubbish, I like this.- No, no.
0:32:22 > 0:32:24Bacon butties - you can't do it in ciabatta or...
0:32:24 > 0:32:26- Ciabatta, it's great.- No!
0:32:26 > 0:32:27- It's crunchy... - You've ruined it, Bill.
0:32:27 > 0:32:30- No, no. Not with you on that one. - White sliced bread?
0:32:30 > 0:32:32No. I've got to go with Bill, I'm really not...
0:32:32 > 0:32:34We don't eat white bread in our house.
0:32:34 > 0:32:37Once you've eaten stuff like this, you can't go back to that.
0:32:37 > 0:32:40- I...- Although I must say, with a bit of Marmite, butter - or Vegemite...
0:32:40 > 0:32:42Now you've killed it. As soon as you mention Marmite...
0:32:42 > 0:32:44You're gone.
0:32:44 > 0:32:46OK, so just tear the bread like this.
0:32:46 > 0:32:48You don't want it too fine, because what I'm going to do...
0:32:48 > 0:32:50This is almost going to become a side dish.
0:32:50 > 0:32:54- Would this be in your new book? - Yes, it would be.- Easy.- Easy.
0:32:54 > 0:32:56It's very easy. It's an easy Christmas.
0:32:56 > 0:32:59- You don't have to do it the night before.- Right.
0:32:59 > 0:33:02So what is...? It's based on, what, 16 ingredients, is it?
0:33:02 > 0:33:04LAUGHTER
0:33:04 > 0:33:05I always cook pretty simply.
0:33:05 > 0:33:08Just easy, straightforward food. Just...
0:33:08 > 0:33:11Your core, is it 16 ingredients that you've picked - chicken, lamb...
0:33:11 > 0:33:14Yeah, absolutely. I always start with...the way I shop,
0:33:14 > 0:33:18I start with a chicken breast, a leg of lamb, like this.
0:33:18 > 0:33:20- But...- You've built your whole reputation on eggs.
0:33:20 > 0:33:23On eggs, I know. I was interested to watch the scrambled eggs before,
0:33:23 > 0:33:25because I do eggs completely differently.
0:33:25 > 0:33:27I take about 20 seconds to make them.
0:33:27 > 0:33:29- How do you do your eggs, Bill? - Hang on a minute.
0:33:29 > 0:33:30How do you do them?
0:33:30 > 0:33:33LAUGHTER
0:33:33 > 0:33:35Cream, salt - you didn't even add salt to the eggs...
0:33:35 > 0:33:37No, cos it discolours them.
0:33:37 > 0:33:40No - I just add the salt, the cream and cook them in a hot pan
0:33:40 > 0:33:43with a tiny bit of butter for about 20 seconds and they are done.
0:33:43 > 0:33:46Don't worry, Bill, it's how 55 million other people
0:33:46 > 0:33:47living in Britain do them as well.
0:33:47 > 0:33:50And it works. A bit of dried chilli in there.
0:33:50 > 0:33:53- Some cumin seeds. - Do you want these in there?
0:33:53 > 0:33:55Yeah, pistachios. All the nuts -
0:33:55 > 0:33:57- this is what I think of when I think of Christmas.- Yeah?
0:33:57 > 0:34:00Some onion - I'd go a little bit further. That'll do.
0:34:02 > 0:34:04And just give that a mix with a...spoon.
0:34:04 > 0:34:08- You want a spoon? Right.- Yeah. And so then all you need to do...
0:34:08 > 0:34:10This is what you think of Christmas, then, when you...
0:34:10 > 0:34:13- It's easy - you don't have to... - Yeah.- You can do it in the morning
0:34:13 > 0:34:16which I think, if you haven't got time, you're working late...
0:34:16 > 0:34:18- Where's the brown sugar going? - The brown sugar is for the onions.
0:34:18 > 0:34:20Did you forget? Throw it on.
0:34:20 > 0:34:22So what you need to do - how is that in there?
0:34:22 > 0:34:24Yeah - that's because the chicory can be bitter.
0:34:24 > 0:34:26It's bitter, and I think, again, that idea of Christmas food,
0:34:26 > 0:34:28that sweet...like mince pies,
0:34:28 > 0:34:30the sweetness and the sourness with the vinegar in there.
0:34:30 > 0:34:32When the stuffing is done, all you need to do,
0:34:32 > 0:34:36after the lamb has been cooking for about an hour and 20 minutes,
0:34:36 > 0:34:39- put the stuffing in the bottom of the dish...- Ah, right.
0:34:39 > 0:34:41..and it's going to absorb all the flavour of the meat.
0:34:41 > 0:34:46- Cook it for 15 minutes, then let it rest for 15 minutes.- Yeah.
0:34:46 > 0:34:49What's going to happen is you get this - see this?
0:34:49 > 0:34:52- You can see... - A proper portion - look at that!
0:34:52 > 0:34:55- Yeah... - You keep going on about that...
0:34:55 > 0:34:57What I love about this, it's really crunchy on top
0:34:57 > 0:35:00and at the bottom, it collected all the juices, so it's all...
0:35:00 > 0:35:01Do you want to carve it?
0:35:01 > 0:35:03- Are you the carver of the house? - I'll leave you to carve.
0:35:03 > 0:35:06- My dad always did the carving. - Have we all got one each, or is...?
0:35:06 > 0:35:10Yeah. I'll get these chicory, sort of, stuff as well.
0:35:10 > 0:35:13- The restaurant is going as well. - Yeah, yeah.
0:35:13 > 0:35:15You've been winning awards in the restaurant.
0:35:15 > 0:35:18Yeah, Notting Hill, we've won a design award,
0:35:18 > 0:35:20for the Delaunay, and...
0:35:20 > 0:35:22Yeah, it's great, it's fun.
0:35:22 > 0:35:24It's fun having a restaurant in London, it's great.
0:35:24 > 0:35:26OK, you can see that lamb, look at that.
0:35:28 > 0:35:29I like all the crunchy...
0:35:29 > 0:35:33- You can see all of this bread... - I do like the look of that.
0:35:33 > 0:35:34..and that crumbles.
0:35:34 > 0:35:37We'll pop that there. Get out the chicory.
0:35:37 > 0:35:40- I'm doing a Galton Blackiston portion.- Look at this.
0:35:40 > 0:35:42I have to say, James, I can see
0:35:42 > 0:35:45you've been having a few large portions just lately.
0:35:45 > 0:35:47Isn't he mean? I know, your poor mum.
0:35:47 > 0:35:50Do you help her at all? Do you do the washing up?
0:35:50 > 0:35:53All we want is a bit of that on it - look at that.
0:35:53 > 0:35:56- Flowers. Do you feel at home now? - It's the way forward, James.
0:35:56 > 0:35:59- It's the way forward.- When you talk about mint sauce, the vinegariness,
0:35:59 > 0:36:01I've got vinegar in the onions,
0:36:01 > 0:36:04so that gives a bit of that idea, you can pour that over,
0:36:04 > 0:36:07and if your mum is doing it, she'd pour the gravy over.
0:36:07 > 0:36:10She'd have to have gravy with that. Tell us what that is again?
0:36:10 > 0:36:13We've got roast lamb with a torn bread stuffing.
0:36:13 > 0:36:15That looks delicious.
0:36:19 > 0:36:22It looks good. I know it's going to taste good. Do you know what?
0:36:22 > 0:36:25- I'll bring this over as well. - Yeah, and a knife.
0:36:25 > 0:36:29- Wow.- Dive into that. - Oh, look.- There you go, Galton.
0:36:29 > 0:36:33- Oh, thank you. - You need a bit of grub in you.
0:36:33 > 0:36:36You need a bit of feeding up.
0:36:36 > 0:36:40- Between two bits of bread. - Exactly. Dive into that.
0:36:40 > 0:36:44- This looks fantastic, by the way. - Like you said, no mint sauce.
0:36:44 > 0:36:46You've got all the flavours in there.
0:36:46 > 0:36:49Yeah, the sweetness of the apricots and the crunch of the nuts and...
0:36:49 > 0:36:52You get all that great juice from the bottom of the pan.
0:36:55 > 0:36:59That's incredible. It really is unbelievable, isn't it?
0:36:59 > 0:37:01We didn't even use a sieve, look at that.
0:37:01 > 0:37:02LAUGHTER
0:37:07 > 0:37:10A terrific plate of food there from Bill.
0:37:10 > 0:37:12Now it's time for the charismatic Keith Floyd, and today,
0:37:12 > 0:37:16he's back in the Basque country, on his flavour adventure.
0:37:16 > 0:37:18Take it away, Keith.
0:37:18 > 0:37:20Let me introduce you now to my two new chums,
0:37:20 > 0:37:22Philippe and Martin, who, in their time,
0:37:22 > 0:37:25have cooked for presidents Pompidou and Mitterrand.
0:37:25 > 0:37:27Now, they run a small restaurant near Biarritz
0:37:27 > 0:37:30and they are terribly proud of this dessert - and why not?
0:37:30 > 0:37:33You only need to add some whipped cream to some home-made custard,
0:37:33 > 0:37:36pour it over the fresh fruit and pop it under the grill.
0:37:36 > 0:37:39Top it off with a mint ice cream and chocolate palm tree
0:37:39 > 0:37:40and you're in business.
0:37:40 > 0:37:42One thing I really like
0:37:42 > 0:37:45is to get myself stuck into some real fish
0:37:45 > 0:37:47and this is piece of cod -
0:37:47 > 0:37:50a piece of cod which passeth all understanding.
0:37:50 > 0:37:53I'll explain why - because we are not going to make it
0:37:53 > 0:37:55into one of these horrible, unidentified frying objects.
0:37:55 > 0:37:57We are going to cook it in a traditional Basque way
0:37:57 > 0:38:00here in the restaurant that my friends, my new chums,
0:38:00 > 0:38:03my new chums francaises, Philippe and Martin,
0:38:03 > 0:38:05and we are going to cook it brilliantly
0:38:05 > 0:38:08with these wonderful ingredients - Clive, come on in.
0:38:08 > 0:38:12Finely chopped shallots, that's wine, salt,
0:38:12 > 0:38:17behind the wine, some peeled, skinned and de-pipped tomato,
0:38:17 > 0:38:21little pieces of smoked bacon, freshly golden breadcrumbs,
0:38:21 > 0:38:25little baby capers and the piece of cod itself.
0:38:25 > 0:38:27So, off we go, no further ado.
0:38:27 > 0:38:30We whack that straight into the poele.
0:38:32 > 0:38:33Sizzle, sizzle, sizzle.
0:38:33 > 0:38:38A couple of seconds each side to make it really succulent.
0:38:38 > 0:38:41We don't want to overcook this particular piece of fish.
0:38:41 > 0:38:44Then, while that's cooking away, I have to place this...
0:38:44 > 0:38:47Because this is Philippe's recipe, I have to cook this
0:38:47 > 0:38:50little bit of breadcrumb along just one side of it.
0:38:50 > 0:38:52Dear, oh, dear - knock things over.
0:38:52 > 0:38:55Always the same in a strange kitchen, always a little problem.
0:38:55 > 0:38:57Like that.
0:38:58 > 0:39:02Then it's got to go under the grill for a second or two.
0:39:02 > 0:39:05They told me to leave it in the pan while I put it under the grill,
0:39:05 > 0:39:07but I'm not going to, cos I've got only one frying pan and I need,
0:39:07 > 0:39:11at the same time, to be frying these little pieces of bacon in there.
0:39:11 > 0:39:13They go in like that.
0:39:13 > 0:39:14While they sizzle away, Clive,
0:39:14 > 0:39:18if you could come over to the other important part of the sauce,
0:39:18 > 0:39:20which is... Come down here.
0:39:20 > 0:39:22This is a fish stock - fish heads in water and white wine,
0:39:22 > 0:39:25reduced until it's almost become a jelly, strained,
0:39:25 > 0:39:28then you add cream and butter and liquidise it,
0:39:28 > 0:39:32pass it through a sieve and make that smooth, creamy sauce.
0:39:32 > 0:39:36That, you do well in advance of preparing the fish itself.
0:39:36 > 0:39:39Then you add a little tiny drop of soya sauce -
0:39:39 > 0:39:41just a little drop, for a little bit of flavour.
0:39:41 > 0:39:45You add a few little pieces of chopped shallot,
0:39:45 > 0:39:47to add flavour again. They're not going to be cooked.
0:39:47 > 0:39:50They're going to be slightly raw inside the sauce,
0:39:50 > 0:39:54and also a few pieces of tomato, like that. A quick...
0:39:54 > 0:39:56- C'est bon, le poisson, la? - Oh, yeah, ca marche.
0:39:56 > 0:39:58Thank you very much.
0:39:58 > 0:40:04Stir that around a second or two, like that. Check our little lardons.
0:40:06 > 0:40:09They should be nicely golden, slightly brown on the edges.
0:40:09 > 0:40:12Thank you very much, Philippe.
0:40:12 > 0:40:14Pop those over there, turn off the gas,
0:40:14 > 0:40:16if I can find my way around.
0:40:16 > 0:40:20Then, with my ladle, a little of the sauce around...
0:40:22 > 0:40:26..like that, with the pieces of tomato and bits of shallot inside.
0:40:27 > 0:40:32OK, then my little pieces of bacon on the top,
0:40:32 > 0:40:35so that they sort of shine through the sauce,
0:40:35 > 0:40:39like little jewels studded around this island of pure white fish,
0:40:39 > 0:40:42freshly... Excuse me, Clive. Sorry about that.
0:40:42 > 0:40:45And finally, a couple of little capers.
0:40:45 > 0:40:48He'll probably tell me off for bunching those together,
0:40:48 > 0:40:50so I'll stick my fingers in, separate them a bit.
0:40:50 > 0:40:53- Philippe, could you come and have a look?- Oh, yes.
0:40:53 > 0:40:54How does that seem to be?
0:40:54 > 0:40:56Oh, the sauce is nice. Can I taste?
0:40:57 > 0:41:00Oh, it's very nice, yes. Just a little bit more salt.
0:41:00 > 0:41:02A little more salt.
0:41:03 > 0:41:07I always forget to add a little bit of salt. They always tell me off.
0:41:07 > 0:41:08But I haven't done too badly, have I?
0:41:08 > 0:41:12They've been busy in the background, doing other bits and pieces as well,
0:41:12 > 0:41:15to present you with a rather super Basquaise meal in a moment,
0:41:15 > 0:41:17But in the meantime, I'm going to have a slight slurp...
0:41:19 > 0:41:22..cos I'm trembling - I always do when I cook for people like that.
0:41:24 > 0:41:26I must say, thank you for letting me borrow your kitchen.
0:41:26 > 0:41:29Were you fairly happy with the way that I prepared your dish?
0:41:29 > 0:41:32Yes, I am. You're a good chef, actually. A very good chef.
0:41:32 > 0:41:35Tell me about these other things. Look, Clive, come down here.
0:41:35 > 0:41:38This is black pudding - Lancashire, Yorkshire, all that business.
0:41:38 > 0:41:41It's quite different here. What is special about the black pudding?
0:41:41 > 0:41:43Can you explain that dish to us?
0:41:43 > 0:41:47This black pudding have prepared my father, you see?
0:41:47 > 0:41:50Just normal black pudding with...
0:41:50 > 0:41:53- avec du sang.- With blood.
0:41:53 > 0:41:56With the blood, yes. And with onions.
0:41:56 > 0:41:58- Your father killed the pig? - Oh, yes.
0:41:58 > 0:42:00- And he made the sausage? - And he made the sausage.
0:42:00 > 0:42:01That's superb, isn't it?
0:42:01 > 0:42:05It's here cooked with deep-fried apples, very sweet apples,
0:42:05 > 0:42:06and chopped tomato.
0:42:06 > 0:42:08Very simple, but wonderful.
0:42:08 > 0:42:11Then - now, here is a really brilliant dish, in my view -
0:42:11 > 0:42:14a fillet of hake, lightly steamed,
0:42:14 > 0:42:16served with a creamy red pepper sauce,
0:42:16 > 0:42:17very simple to make,
0:42:17 > 0:42:19just fish stock, red peppers and cream,
0:42:19 > 0:42:21liquidised and strained,
0:42:21 > 0:42:23then these things that look like poppadoms
0:42:23 > 0:42:25are in fact very thin slices of celeriac,
0:42:25 > 0:42:29deep-fried celeriac chips, a little basket of potato,
0:42:29 > 0:42:33with fresh noodles and, of course, the ever-present piment rouge
0:42:33 > 0:42:35that is very typical of the Basque region,
0:42:35 > 0:42:37used in much of the cooking.
0:42:37 > 0:42:40And, of course, no need to dwell upon the culinary masterpiece
0:42:40 > 0:42:43which I have created myself brilliantly a little earlier.
0:42:43 > 0:42:45But the real thing here is Philippe.
0:42:45 > 0:42:49Philippe, what is Basquaise cooking all about?
0:42:49 > 0:42:53Basquaise cooking, I think there is the three colours at the beginning -
0:42:53 > 0:42:57red, green and white.
0:42:57 > 0:43:01We can say white for the onions, we can say red for the tomato,
0:43:01 > 0:43:03we can say green for the pepper.
0:43:03 > 0:43:05So with these three things,
0:43:05 > 0:43:09we are thinking to make all the time something new,
0:43:09 > 0:43:13but something from the region, you see?
0:43:13 > 0:43:16I think, with these three things,
0:43:16 > 0:43:19we have to make something new all the time.
0:43:21 > 0:43:24SLOW PIANO MUSIC PLAYS
0:43:29 > 0:43:31I'm not sure about this music -
0:43:31 > 0:43:34it reminds me of waiting for the B feature to start.
0:43:34 > 0:43:36I'd rather have my chums the Stranglers.
0:43:36 > 0:43:37RECORD SCRATCHES
0:43:37 > 0:43:42MUSIC: Hangin' Around by The Stranglers
0:43:44 > 0:43:46That's much better, thank you.
0:43:46 > 0:43:48I can do my commentary perfectly, now.
0:43:48 > 0:43:51This is Biarritz and it's a bit like Bournemouth, really,
0:43:51 > 0:43:53but all the chateaux and apartments are firmly shuttered against
0:43:53 > 0:43:57the Atlantic winds and waiting for the summer parties to start.
0:43:57 > 0:44:01And if any place is synonymous with parties, this is it -
0:44:01 > 0:44:04Edward VII, Noel Coward, Sarah Bernhardt,
0:44:04 > 0:44:07Mrs Simpson, the Aga Khan,
0:44:07 > 0:44:09old Uncle Tom Cobley and all used to meet here.
0:44:09 > 0:44:11Of course, times have changed -
0:44:11 > 0:44:13the rich and famous might be a little faded these days.
0:44:13 > 0:44:16My next victim, Mimi, for example,
0:44:16 > 0:44:20whose relatives built the Suez Canal and whose father was the mayor,
0:44:20 > 0:44:24now turns a penny by giving cookery lessons to television presenters.
0:44:24 > 0:44:26- Pauvre petit...! - THEY LAUGH
0:44:26 > 0:44:28- Un peu plus rapide...- OK, OK. - Voila, voila, c'est comme ca,
0:44:28 > 0:44:31parce que sinon, les oeufs, s'ils sont pas battus,
0:44:31 > 0:44:33sont pas battus, ca sert a rien.
0:44:33 > 0:44:35Cha-cha-cha-cha-cha...
0:44:35 > 0:44:38Nous avons un "right one here", as we say.
0:44:38 > 0:44:40Pas comme ca qu'on fait une piperade, hein?
0:44:40 > 0:44:43Ma petite piperade, silence pour l'instant, s'il te plait.
0:44:43 > 0:44:45Moi, je suis pas tout a fait, tout a fait d'accord.
0:44:45 > 0:44:48D'abord, deja, pour commencer...
0:44:48 > 0:44:50Tout ca, c'est pas tres... Mm-mm-mm.
0:44:50 > 0:44:52Non, mais c'est bien presente pour mes...
0:44:52 > 0:44:57- Oui, c'est ravissant devant la television... - SHE SPEAKS VERY RAPIDLY
0:44:57 > 0:44:59Understand that? She said I'm really handsome.
0:44:59 > 0:45:01- Tout a fait autre chose, hein? - OK.
0:45:01 > 0:45:04Look, this is the piperade, it's made from the colours of the Basque countryside -
0:45:04 > 0:45:06- green, white... - Pas du tout d'accord.
0:45:06 > 0:45:10- Pardon - c'est fait des couleurs du pays basquaise.- Oui.
0:45:10 > 0:45:12- Blanche, verte... - Pas basquaise - BASQUE.
0:45:12 > 0:45:17- Basque.- Pays Basque.- Pays Basque - blanche, verte et rouge.
0:45:17 > 0:45:20- C'est ca. C'est ca.- Red, green, and white, this dish is made of.
0:45:20 > 0:45:22The fruits and vegetables of the area.
0:45:22 > 0:45:25No fruits in this, but the pepper could be described as fruit.
0:45:25 > 0:45:27Come down here and I'll show you what they are.
0:45:27 > 0:45:29A quick run-through the gastronomic traffic lights, here.
0:45:29 > 0:45:32Salt, fresh thyme, garlic, pepper,
0:45:32 > 0:45:35sliced onion, fried in lard, fresh parsley,
0:45:35 > 0:45:38fresh tomatoes, chopped, de-pipped and skinned,
0:45:38 > 0:45:39and red and green peppers.
0:45:39 > 0:45:41That's all you need apart from the eggs
0:45:41 > 0:45:43and a little glass of wine.
0:45:43 > 0:45:46If I don't become an alcoholic after this programme,
0:45:46 > 0:45:50with this charming lady, chere madame, Mimi, my "friend"...
0:45:50 > 0:45:51Mm-hm.
0:45:51 > 0:45:54..another time, I shall want to know what's happened.
0:45:54 > 0:45:57Anyway, over to the stove, please, Clive.
0:45:57 > 0:45:59- Ca brule!- Ca brule... It's burning.- Ca recommence.
0:45:59 > 0:46:02Ca recommence, mais si je la verse la-dedans...
0:46:02 > 0:46:04MIMI EXCLAIMS
0:46:09 > 0:46:10First of all...
0:46:12 > 0:46:15Difficult to know who's cooking, c'est moi ou toi?
0:46:15 > 0:46:16Ecoute...
0:46:18 > 0:46:20Laisses-moi faire a mon facon...
0:46:20 > 0:46:23Je vais te dire une chose, c'est que si les pauvres Basques,
0:46:23 > 0:46:24devaient faire la piperade comme ca,
0:46:24 > 0:46:28et devaient au debut preparer toutes les assiettes comme ca
0:46:28 > 0:46:31pour faire la piperade, eh, bien, je t'assure que...
0:46:31 > 0:46:34Real Basque people would not go to this ridiculous detail
0:46:34 > 0:46:37to prepare what is a perfectly ordinary,
0:46:37 > 0:46:39simple scrambled egg and tomato dish, she says.
0:46:39 > 0:46:41- Les pauvres.- Les pauvres. The poor...
0:46:41 > 0:46:44Qui veut faire une piperade sophistique,
0:46:44 > 0:46:47mais la piperade, c'est un...c'est un plat qu'on mange dans les fermes
0:46:47 > 0:46:48du pays Basque, que les paysans prennent
0:46:48 > 0:46:50quand ils rentrent des champs.
0:46:50 > 0:46:52Tu crois qu'ils ont le temps de faire tout ca?
0:46:52 > 0:46:54C'est pas sophistique - je suis oblige...
0:46:54 > 0:46:57I'm obligated to cut it up and put it like that so you can see...
0:46:57 > 0:47:00- Non, non, non. Tu n'es pas du tout oblige, non. Pas du tout.- OK.
0:47:00 > 0:47:03The essential thing is that you get into the pan
0:47:03 > 0:47:05all these bits and pieces, OK?
0:47:05 > 0:47:09The onions, the red peppers, the green peppers, now some garlic,
0:47:09 > 0:47:15some pepper, some salt, like that, all sizzling beautifully away,
0:47:15 > 0:47:17soft, not too soft - I like it a little bit...
0:47:17 > 0:47:20- C'est la Floyd piperade. - C'est la Floyd piperade, oui.
0:47:20 > 0:47:23- Ca, c'est mon tablier, egalement. - Non, maintenant, c'est le mien.
0:47:23 > 0:47:26- C'etait le mien. - Maintenant, C'EST le mien.
0:47:26 > 0:47:29- OK, then...- Je regrette. Maintenant, il m'appertient.
0:47:29 > 0:47:32- OK, good. Now...- Je n'ai pas l'habitude de rendre mon tablier.
0:47:32 > 0:47:35- No.- Encore moins a la BBC. - THEY LAUGH
0:47:35 > 0:47:37Je ne rends pas mon tablier a la BBC.
0:47:37 > 0:47:40Now, you let that simmer away for five or ten minutes or so.
0:47:40 > 0:47:41C'est pas bien, tout ca.
0:47:41 > 0:47:45- She says it's no good.- Non. - Well, I'm going to say that it is.
0:47:45 > 0:47:47C'est pas comme ca qu'on fait une piperade.
0:47:47 > 0:47:50And then you put the eggs in, just like ordinary scrambled eggs.
0:47:50 > 0:47:55- Doucement!- Je le fais doucement. - Doucement.- Stir the eggs around...
0:47:55 > 0:47:57Toute a l'heure, tu vas... "click-click-click!"
0:47:57 > 0:48:00Maintenant, tu es comme ca, comme ca, comme ca, comme ca...
0:48:00 > 0:48:02Parce que tu m'enerves, c'est pour ca.
0:48:02 > 0:48:03Parce que tu fais mal les choses.
0:48:03 > 0:48:07- Rien a voir.- Rien a voir. - Rien a voir avec une piperade.
0:48:07 > 0:48:11Doesn't look a bit like a piperade, she says. Not a bit like a piperade.
0:48:11 > 0:48:15There are a lot of restaurants in England that will be very disappointed to hear that,
0:48:15 > 0:48:17because that is how they all make it.
0:48:17 > 0:48:19Dans un poele demi-brule - uh-uh!
0:48:19 > 0:48:22It wasn't demi-bruled at all. Anyway, Clive, this is...
0:48:22 > 0:48:23Demi-brule...
0:48:23 > 0:48:26That, with some nice little pieces of fried bread,
0:48:26 > 0:48:29a good glass of wine, makes a superb snack,
0:48:29 > 0:48:31as I am now going to demonstrate, right now...
0:48:33 > 0:48:37- Ca m'etonnerais.- It's lovely. - Ah, bon?- Goute-le.
0:48:37 > 0:48:38Je doute.
0:48:38 > 0:48:42Je vais essayer de gouter, mais...c'est difficile de gouter,
0:48:42 > 0:48:44parce que vu la facon comment tu l'as fait,
0:48:44 > 0:48:46ca donne pas tres envie de gouter.
0:48:46 > 0:48:48Parce que c'est vraiment pas tres fameux, hein?
0:48:48 > 0:48:51- Tu comprends?- Oui, je comprends, mais je traduis...
0:48:51 > 0:48:53Allons, traduit. Vu la facon comment...
0:48:53 > 0:48:56She has no real interest in eating it
0:48:56 > 0:48:58because the way I cooked it was so off-putting
0:48:58 > 0:49:02that she knows already it's going to taste absolutely awful.
0:49:02 > 0:49:04C'est pas mauvais. Les piments sont crus.
0:49:04 > 0:49:06The peppers are raw.
0:49:06 > 0:49:09- Il n'y a pas assez de sel. - There's not enough salt.
0:49:09 > 0:49:11- Il n'y a pas de poivre. - Not enough pepper.
0:49:11 > 0:49:14Ca ne sent absolument pas, les herbes, ni le thym,
0:49:14 > 0:49:17- ni le laurier, ni rien de tout ca. - In brief, it's absolute rubbish.
0:49:17 > 0:49:20So, madame, c'est a vous.
0:49:20 > 0:49:24Allez-y, fais-le. Faites comme chez toi.
0:49:24 > 0:49:27- Je vais essayer de faire comme chez moi.- Oui.
0:49:27 > 0:49:29That is not a piperade.
0:49:29 > 0:49:31That is a piperade, you little piperade, you.
0:49:31 > 0:49:33HE SNIGGERS
0:49:37 > 0:49:39Voila. Deja, pour commencer,
0:49:39 > 0:49:43moi, j'ai tous ensemble cuit a l'avance.
0:49:43 > 0:49:46She has already cooked hers all together,
0:49:46 > 0:49:48whereas mine were all apart, just to refresh your memories
0:49:48 > 0:49:50of the little mistakes I've been making, OK?
0:49:50 > 0:49:53Have a look at that, Clive. Not me, I'm embarrassed.
0:50:11 > 0:50:12Merci.
0:50:14 > 0:50:18- Je peux dire que tu as oublie le persil?- Non.
0:50:18 > 0:50:21- Pas de persil. - Pas de persil - no parsley.
0:50:21 > 0:50:24Le persil est dedans. Il est deja le persil.
0:50:27 > 0:50:30C'est delicieux. Tu as tout a fait raison.
0:50:30 > 0:50:34- La reine de la piperade, c'est toi.- C'est moi. Merci.
0:50:34 > 0:50:37It's absolutely true. I mean, look at that rubbish, there -
0:50:37 > 0:50:40heavy, lumpy, nasty, British Rail-style scrambled eggs
0:50:40 > 0:50:42with a tin of old ratatouille stuffed into it.
0:50:42 > 0:50:45Jolly awful, whereas this, with these lovely,
0:50:45 > 0:50:50crunchily sliced and fried slices of jambon de Bayonne
0:50:50 > 0:50:54and the beautiful, soft ochre colours, magical flavours...
0:50:54 > 0:50:57We should go off somewhere together, shouldn't we?
0:50:57 > 0:50:59Bye-bye - Mimi and I have got things to do.
0:50:59 > 0:51:00THEY LAUGH
0:51:06 > 0:51:08Classic stuff from Keith Floyd, there.
0:51:08 > 0:51:11As ever on Best Bites, we're looking back at some of the best recipes
0:51:11 > 0:51:13from the Saturday Kitchen library.
0:51:13 > 0:51:15Still to come on today's Best Bites...
0:51:15 > 0:51:17Nick Nairn and Matt Tebbutt go head-to-head
0:51:17 > 0:51:19at the Omelette Challenge hobs.
0:51:19 > 0:51:22See how they both get on in just a few minutes' time.
0:51:22 > 0:51:25Atul Kochhar serves venison with parsnip chips
0:51:25 > 0:51:28and an aromatic pear and apple chutney.
0:51:28 > 0:51:30The venison is pan-seared and finished off in the oven
0:51:30 > 0:51:32with honey, mustard, lemon thyme and spices.
0:51:32 > 0:51:35And Brendan Coyle faces his Food Heaven or Food Hell.
0:51:35 > 0:51:37Would he get his Food Heaven,
0:51:37 > 0:51:40turmeric-spiced prawns with omelette pilau?
0:51:40 > 0:51:41Or would he get his dreaded Food Hell,
0:51:41 > 0:51:44coffee and chestnut chocolate meringue cake?
0:51:44 > 0:51:47You can find out what he gets to eat at the end of the show.
0:51:47 > 0:51:51Now, in-between all of his jetsetting and culinary adventures,
0:51:51 > 0:51:53Rick Stein flew in to pay a very welcome visit
0:51:53 > 0:51:55to the Saturday Kitchen studio.
0:51:55 > 0:51:58Here he is with some cracking croquetas.
0:51:58 > 0:52:01It's the great Rick Stein, of course, but not cooking fish.
0:52:01 > 0:52:03- We mentioned that at the top. - Absolutely, James.
0:52:03 > 0:52:05I just thought it'd be nice to do some, sort of,
0:52:05 > 0:52:08croquetas at this chilly time of year.
0:52:08 > 0:52:11- This is a Spanish-inspired dish. - It is Spanish.
0:52:11 > 0:52:15The main thing that I love about this dish is this Iberico ham,
0:52:15 > 0:52:17which comes from the Iberico pig.
0:52:17 > 0:52:20Which is kind of like the black-footed pig, isn't it?
0:52:20 > 0:52:24The black-footed pig from Extremadura and Andalucia.
0:52:24 > 0:52:27- Yeah.- They're fed on this diet of acorns and I think, sort of,
0:52:27 > 0:52:32aficionados of ham will say that the really important thing
0:52:32 > 0:52:34about it is the taste of the fat.
0:52:34 > 0:52:36It's quite fatty meat,
0:52:36 > 0:52:40but because it's cured, you eat it in very thin slices
0:52:40 > 0:52:42and seriously, it's the fat I love.
0:52:42 > 0:52:47I'm just going to actually make these croquetas, put the fat...
0:52:47 > 0:52:49Sorry, put the ham in first all...
0:52:49 > 0:52:52Can we use prosciutto, Italian prosciutto?
0:52:52 > 0:52:54- I tell you what... - LAUGHTER
0:52:54 > 0:52:57I knew you were going to say that. But I have to say -
0:52:57 > 0:52:59I hope you won't take this wrong, Gennaro -
0:52:59 > 0:53:01but no.
0:53:01 > 0:53:04Iberico ham is the best ham in the world.
0:53:04 > 0:53:06- Oh, mamma mia!- I do agree with you.
0:53:06 > 0:53:08I think it's the best ham in the world.
0:53:08 > 0:53:09It really, really is.
0:53:09 > 0:53:11It is - it's just that diet of acorns
0:53:11 > 0:53:13for the last couple of months of their lives,
0:53:13 > 0:53:17they're fed exclusively on acorns, and grass, of course.
0:53:17 > 0:53:20- No comments.- They produce these in Italy, so...- They do.
0:53:20 > 0:53:23I mean, I've just brought that up, actually.
0:53:23 > 0:53:25It's a sort of seasonal...
0:53:25 > 0:53:27It's actually a radicchio, isn't it?
0:53:27 > 0:53:30Not too much information, now, Gennaro.
0:53:30 > 0:53:32He knows everything, everything about...
0:53:32 > 0:53:36- Castelfranco.- Yeah, Castelfranco.
0:53:36 > 0:53:40What is really nice, I wish we did more of them in the UK,
0:53:40 > 0:53:42those lettuces, they've got this slightly bitter...
0:53:42 > 0:53:46Not lettuces, truly, but they've got a slightly bitter finish to them
0:53:46 > 0:53:49and in this salad, it's going to taste really nice.
0:53:49 > 0:53:52You can grow these, you can grow the lettuces in the UK as well,
0:53:52 > 0:53:53you can produce that in the UK.
0:53:53 > 0:53:55You can, but no-one seems to do them.
0:53:55 > 0:53:57I think it's something to do with the way they blanch them,
0:53:57 > 0:54:00it's quite technical - you've got to go into, sort of,
0:54:00 > 0:54:03darkened rooms with a water bath and leave them there for weeks.
0:54:03 > 0:54:05Gennaro was talking about this earlier on,
0:54:05 > 0:54:08but it is so complicated, I haven't got time.
0:54:08 > 0:54:11THEY LAUGH What are you doing, there?
0:54:11 > 0:54:13I've just cooked out some butter and flour
0:54:13 > 0:54:15and I'm adding milk, now.
0:54:15 > 0:54:19This is the basic...panada, I suppose you'd call it,
0:54:19 > 0:54:20for the croquetas.
0:54:20 > 0:54:24Like you said earlier on, quite often, you use potato,
0:54:24 > 0:54:27mashed potato, but I particularly like these,
0:54:27 > 0:54:30because you get a much lighter finish
0:54:30 > 0:54:33with flour and butter and milk.
0:54:33 > 0:54:34It's creamier inside as well.
0:54:34 > 0:54:38It's creamier, and that's what I want, because the great thing
0:54:38 > 0:54:41about croquetas is when you bite into them, you've got this crisp -
0:54:41 > 0:54:44because we are going to fry them in breadcrumbs...
0:54:44 > 0:54:47- Are they quite easy to cook? - They are very easy to cook, Nicola.
0:54:47 > 0:54:50- They really are. You just need a deep-fat fryer.- Yeah.
0:54:50 > 0:54:54But everybody loves them and they are really good, I think.
0:54:54 > 0:54:57I chose them at Christmas for a drinks party.
0:54:57 > 0:54:58Pick them up - yum!
0:54:58 > 0:55:01Cos they do melt in your mouth, sort of stuff, really.
0:55:01 > 0:55:03- They do.- Tell us about the salad, then.
0:55:03 > 0:55:06You've got tinned tuna and tinned asparagus.
0:55:06 > 0:55:10Well, I know, but it is a classic Spanish salad,
0:55:10 > 0:55:13and all those ingredients just go together very well.
0:55:13 > 0:55:15And actually, I rather like tinned asparagus -
0:55:15 > 0:55:20it's that blanched asparagus they have in Spain, where they, again,
0:55:20 > 0:55:26a bit like the Castelfranco, they starve the asparagus of light,
0:55:26 > 0:55:30they put them in dark polytunnels, and you get this slightly...
0:55:30 > 0:55:32You don't get that greenness of the British asparagus,
0:55:32 > 0:55:34but it's very nice.
0:55:34 > 0:55:36Tuna, well, I like a tin of tuna. Who doesn't?
0:55:36 > 0:55:39- In Spain...- Nicola, are you all right with the tuna?
0:55:39 > 0:55:41- Yeah, yeah.- Good stuff.
0:55:41 > 0:55:43I think, to be honest, it makes it, you know,
0:55:43 > 0:55:45a lot easier for people at home to cook it, you know?
0:55:45 > 0:55:48You can just get the tuna from a tin and...
0:55:48 > 0:55:50You know, it's quite easy to do, isn't it?
0:55:50 > 0:55:52Yeah...
0:55:52 > 0:55:56You don't have to go fishing and catch your own tuna first...
0:55:56 > 0:55:58Don't make me do that!
0:55:58 > 0:55:59But tuna is...
0:55:59 > 0:56:03Preserved tuna exists since Roman times,
0:56:03 > 0:56:06so it is good, it's got that flavour, that texture,
0:56:06 > 0:56:08which you can't get with a fresh one.
0:56:08 > 0:56:11- The Italians invented tuna now! - Well, they probably did.
0:56:11 > 0:56:15Thank you very much! You said it. It was not me, you said it.
0:56:15 > 0:56:18But what he is saying is a good point - preserving -
0:56:18 > 0:56:20because of course tuna, being an oily fish,
0:56:20 > 0:56:23no refrigeration, doesn't keep,
0:56:23 > 0:56:27so unless you are going to have it straight off the fish, char-grilled,
0:56:27 > 0:56:31undercooked, much better to cook it in olive oil, normally.
0:56:31 > 0:56:34- It is indeed.- You can keep it a bit like you do your tomatoes in Italy -
0:56:34 > 0:56:38- you can keep them all winter. - Exactly the same - you boil them,
0:56:38 > 0:56:41you dry it and put it inside olive oil
0:56:41 > 0:56:43and they last for a year. It's fantastic.
0:56:43 > 0:56:46Now, this is the total opposite of where you have been recently.
0:56:46 > 0:56:49- You've been in...- I have - just before I talk about India,
0:56:49 > 0:56:51which I love to talk about,
0:56:51 > 0:56:53I'm just going to put some cooked chicken and...
0:56:53 > 0:56:56you have very kindly chopped up some boiled eggs for me as well,
0:56:56 > 0:56:58into these croquetas.
0:56:58 > 0:57:01We're actually filming all over India at the moment,
0:57:01 > 0:57:03in search of the perfect curry.
0:57:03 > 0:57:05What we were sort of thinking -
0:57:05 > 0:57:07that's me and David, that I always work with -
0:57:07 > 0:57:10was, "Do you get better curries in India?"
0:57:10 > 0:57:11I can't answer that question.
0:57:11 > 0:57:13They've got really good restaurants...
0:57:13 > 0:57:15I've been to India, I think you probably can.
0:57:15 > 0:57:17Thank you.
0:57:17 > 0:57:20We don't need to go any more! I won't go any more, it's done.
0:57:20 > 0:57:24I think you can get perfect curries in India, yeah.
0:57:24 > 0:57:26Oh, how funny! Anyway...
0:57:26 > 0:57:28- Have you been there yet? - Yeah, no, I've been.
0:57:28 > 0:57:31We've been out there for about two months, going back in January.
0:57:31 > 0:57:32Don't need to go back! LAUGHTER
0:57:32 > 0:57:35But it is... I mean, it is a sensational country.
0:57:35 > 0:57:37I wouldn't say it's always easy,
0:57:37 > 0:57:39if you know what the expression "Delhi belly" means,
0:57:39 > 0:57:42and I had plenty of that, I am that soldier.
0:57:42 > 0:57:45And some of the cities are really tough to work in,
0:57:45 > 0:57:50but I love the Indians, I love their sense of humour, their...
0:57:50 > 0:57:54Even when things are tough, in very difficult circumstances -
0:57:54 > 0:57:57you see a lot of poverty - they still manage a smile.
0:57:57 > 0:57:59I think they are an inspiration to us all.
0:57:59 > 0:58:01And their curries, I love.
0:58:01 > 0:58:05I just think curry is our favourite food, I think.
0:58:05 > 0:58:09It is an amazing country, really - rich with so many different things.
0:58:09 > 0:58:11It is, and of course, they...
0:58:11 > 0:58:15Their food is entirely different from one part of India to the other.
0:58:15 > 0:58:17Now, then, that needs to go away -
0:58:17 > 0:58:19- what I was going to say about that...- Go away?
0:58:19 > 0:58:22Go away into a fridge for a few hours.
0:58:22 > 0:58:25You've already got one - thank you so much.
0:58:25 > 0:58:27- We basically chill this mixture down, don't we?- We do.
0:58:27 > 0:58:31We chill it down and then we mould it up into little balls,
0:58:31 > 0:58:34and then little balls into...
0:58:34 > 0:58:36- Gosh, it's quite soft! - It's a soft one - it'll be all right.
0:58:36 > 0:58:39- You've done a great job there. - It'll be all right.
0:58:39 > 0:58:41Then we just put that in flour and breadcrumbs.
0:58:41 > 0:58:43So, where is Rick Stein this Christmas? Where are you?
0:58:43 > 0:58:48I am actually in Padstow, but I'm going off to Australia
0:58:48 > 0:58:49in...just after Christmas.
0:58:49 > 0:58:53My wife, Sarah, lives in Sydney and I've got a house in Sydney
0:58:53 > 0:58:56and I've got a restaurant over there as well, in New South Wales,
0:58:56 > 0:59:01so I've got the best of both worlds, really, because to me, these days,
0:59:01 > 0:59:03Christmas is a bit Padstow and a bit Sydney.
0:59:03 > 0:59:06- Right.- It's a bit of a contrast, I have to say.- A bit of a mix.
0:59:06 > 0:59:09- Padstow, you still keep working down there.- Yeah.
0:59:09 > 0:59:11You've built this little development kitchen, now.
0:59:11 > 0:59:13Oh, yeah, with my son, Jack.
0:59:13 > 0:59:15God, he's upstaging me on TV these days.
0:59:15 > 0:59:18He's just had camera tests and all of this sort of thing
0:59:18 > 0:59:20and I was filming with him -
0:59:20 > 0:59:22it was just shown again the other day,
0:59:22 > 0:59:25A Cornish Christmas - and we were chopping up veg together
0:59:25 > 0:59:29and I'm going like this, and he's going..."tsh-tsh-tsh", like this.
0:59:29 > 0:59:31I thought, "That's the younger generation!"
0:59:31 > 0:59:35- It's all over, I might as well retire.- He had a good teacher.
0:59:35 > 0:59:39- Oh, you are nice, Gennaro. - Well, it is true.
0:59:39 > 0:59:41Right - I think we need to get frying these.
0:59:41 > 0:59:42I'll put these in the fryer.
0:59:42 > 0:59:44Thank you very much for giving us a hand.
0:59:44 > 0:59:48Not the neatest and tidiest croquetas that I'd like,
0:59:48 > 0:59:50but...I have a feeling...
0:59:50 > 0:59:52I tell you what's really good about these -
0:59:52 > 0:59:59it's like I was saying, that panada, it's very, very light,
0:59:59 > 1:00:00- so they will eat...- Yeah.
1:00:00 > 1:00:03As we say in the trade these days, they'll eat very well.
1:00:03 > 1:00:06That, when it warms up, it'll make them nice and soft.
1:00:06 > 1:00:08- That's the key to it. - That's the whole thing.
1:00:08 > 1:00:11All of today's recipes, including this, are on our website.
1:00:11 > 1:00:12Go to bbc.co.uk/saturdaykitchen.
1:00:12 > 1:00:15- You've done a really good Spanish salad.- You explain it.
1:00:15 > 1:00:17I'll sort your croquettes. You explain what goes in there.
1:00:17 > 1:00:22I just love these salads because you just put anything you want in
1:00:22 > 1:00:24and that's what I like about them.
1:00:24 > 1:00:27It really is served as a starter, as a first course.
1:00:27 > 1:00:31It's not something that you generally have with a main course,
1:00:31 > 1:00:36but I just love the way, in Spain, it's a bit like antipasti
1:00:36 > 1:00:39in Italy, you get these things, you choose a selection of them.
1:00:39 > 1:00:41You choose some of these croquettes, you get a salad,
1:00:41 > 1:00:45you have some Iberico ham, maybe... It's just...
1:00:45 > 1:00:47- And you share them.- You share, yes.
1:00:47 > 1:00:52Actually, every time I'm in Spain, I do eat that particular salad
1:00:52 > 1:00:57- and summer and wintertime, I really enjoy it.- Do you know Spain?- Yeah.
1:00:57 > 1:01:00Do you know what, when we were making the Spanish programme,
1:01:00 > 1:01:05I was just talking to an Italian friend of mine who just said,
1:01:05 > 1:01:09"Yeah, but second-class cuisine, really," talking about Spanish,
1:01:09 > 1:01:12and I thought, "How typical of the Italians."
1:01:12 > 1:01:16The only people that can cook fantastic food are you lot!
1:01:16 > 1:01:20No, hold on! I like Spain and it's a fantastic country indeed.
1:01:20 > 1:01:25I usually spend Christmas in Spain and there is so much wonderful food
1:01:25 > 1:01:31all over Spain from north to south, and all Michelin food, actually.
1:01:31 > 1:01:34- They're all fantastic.- They do, they've got great restaurants.
1:01:34 > 1:01:36Can you give us a second, cos Football Focus
1:01:36 > 1:01:38is going to be on in a minute?
1:01:38 > 1:01:39Do you want to tell us what that is again?
1:01:39 > 1:01:43Yeah, this is croquettes and Iberico ham and chicken,
1:01:43 > 1:01:45- with a Spanish salad. - That's what it is.
1:01:50 > 1:01:52There you go. I have to stop him, otherwise he'll carry on
1:01:52 > 1:01:54till about one o'clock in the afternoon,
1:01:54 > 1:01:57- but this is where you get to dive into this one.- Yeah.
1:01:57 > 1:02:00- Try that.- Good. - Have a seat over here, Rick.
1:02:00 > 1:02:02These should be nice and soft in the middle.
1:02:02 > 1:02:05If you try one, and you open these up, you can see they're...
1:02:05 > 1:02:07- Look at that, they're just... - That's the thing.
1:02:07 > 1:02:09That's how they should be, lovely and soft in the middle.
1:02:09 > 1:02:12It's a way of giving you that, so you can pick them up
1:02:12 > 1:02:14in your hands and eat them.
1:02:14 > 1:02:17- I can't wait, I'm sorry. - Oh, good.- I can't wait.
1:02:17 > 1:02:21A little bit fiddly to make, when you coat them in breadcrumbs
1:02:21 > 1:02:23and put them in the fridge, they're fine, they keep.
1:02:23 > 1:02:26- Yeah, my new word today - fantastico.- They are good.
1:02:26 > 1:02:28There you go.
1:02:33 > 1:02:37Those croquettes would be fabulous to serve at any festive drinks party.
1:02:37 > 1:02:40Now, when Nick Nairn met Matt Tebbutt at the omelette challenge hobs,
1:02:40 > 1:02:44he was sitting very comfortably on the leaderboard top ten.
1:02:44 > 1:02:46But would either of them manage to beat their previous times?
1:02:46 > 1:02:48Let's find out.
1:02:48 > 1:02:51Now, Matt, you have a pretty solid time there with 29 seconds
1:02:51 > 1:02:54- but a year ago... - I've slipped into the orange.
1:02:54 > 1:02:56..enough to be on here, but you're down here now.
1:02:56 > 1:02:59Good company though - Michel Roux Snr,
1:02:59 > 1:03:00you've got Tony Tobin,
1:03:00 > 1:03:02Cyrus Todiwala. They got 29 seconds.
1:03:02 > 1:03:06But, Nick, you've a pretty good time here. 22 seconds.
1:03:06 > 1:03:08You were of course competing with Gennaro
1:03:08 > 1:03:10when he actually broke the record.
1:03:10 > 1:03:1316.36 seconds. Do you think you can beat that?
1:03:13 > 1:03:15No, I definitely can't beat that.
1:03:15 > 1:03:17I don't even know if I can beat 22 seconds,
1:03:17 > 1:03:19and you've disqualified me two in a row now.
1:03:19 > 1:03:21- Well, it wasn't really an omelette. - No, it wasn't.
1:03:21 > 1:03:23You can choose the ingredients. They're in front of you.
1:03:23 > 1:03:26I'll taste to make sure it's an omelette, not scrambled eggs.
1:03:26 > 1:03:29The clock stops when the omelette hits the plate. Are you both ready?
1:03:29 > 1:03:31- Yes.- Let's see if it's not competitive.
1:03:31 > 1:03:33A three-egg omelette cooked as fast as you can.
1:03:33 > 1:03:36He even actually piled his butter up
1:03:36 > 1:03:38so it was perfect to start with like that.
1:03:38 > 1:03:39Are you ready? Three, two, one, go!
1:03:41 > 1:03:44They say these chefs are not competitive, but...
1:03:51 > 1:03:52This is the secret,
1:03:52 > 1:03:55how quickly they can get it onto the plate.
1:03:55 > 1:03:57And does it stick?
1:03:59 > 1:04:02No! What's that?!
1:04:04 > 1:04:08- I don't know what you're looking at. What's that?- Well, he's pushed me!
1:04:08 > 1:04:11- There you go.- It's gorgeous. - LAUGHTER
1:04:11 > 1:04:14It amazes me why these boys don't have omelettes
1:04:14 > 1:04:17on their restaurant menu. That is actually...
1:04:17 > 1:04:21- I like butter but I wouldn't eat it by...- It's nice and runny in the middle.
1:04:21 > 1:04:23I wouldn't eat it by the wedge.
1:04:24 > 1:04:25I'll taste a little bit of it.
1:04:25 > 1:04:28I tell you, that looks a good-looking omelette.
1:04:28 > 1:04:30That's a great advert for your pub, mate.
1:04:30 > 1:04:32You didn't even heat yours up.
1:04:34 > 1:04:35Oh...
1:04:35 > 1:04:37Here, shall I bring it over?
1:04:37 > 1:04:39Shall I bring the bin over to you?
1:04:39 > 1:04:43It's set! And you've left half of yours in the pan, mate.
1:04:43 > 1:04:46OK. All right. MATT CLEARS HIS THROAT
1:04:46 > 1:04:48- Come on!- Matt...
1:04:49 > 1:04:52I'm on the blue. I can feel it.
1:04:56 > 1:04:58- Do you think you beat your time? - Yes.
1:04:58 > 1:04:59- Really?- Yeah.
1:05:03 > 1:05:05- You did beat your time.- Ooh!
1:05:05 > 1:05:07- By quite a lot, actually. - Really?- Yeah.
1:05:07 > 1:05:10You did it in 25.68 seconds,
1:05:10 > 1:05:13but unfortunately not on the board cos that's not an omelette.
1:05:15 > 1:05:18- No! - NICK MAKES A WHIPPING NOISE
1:05:18 > 1:05:20Nick Nairn...
1:05:20 > 1:05:23You can't put that on! It's like a soup.
1:05:23 > 1:05:25It's a fine omelette.
1:05:25 > 1:05:28- Egg soup.- It's the best of Scotland. Do you think you beat it?
1:05:28 > 1:05:30No.
1:05:30 > 1:05:32I'm going to say that you did. THEY GASP
1:05:32 > 1:05:34But did you come quick enough?
1:05:34 > 1:05:37You did it in 21.36 seconds,
1:05:37 > 1:05:40but like the Matt Tebbutt club, you're not going on either.
1:05:40 > 1:05:41- Oh! - THEY LAUGH
1:05:41 > 1:05:43That is nowhere near an omelette!
1:05:48 > 1:05:50There was only one place for both of those omelettes
1:05:50 > 1:05:53and that was well and truly in the bin.
1:05:53 > 1:05:57Now, Atul Kochhar never fails to impress with his flavour combinations
1:05:57 > 1:05:59and this next dish is no exception.
1:05:59 > 1:06:02Here he is, with what can be described as a winning alternative
1:06:02 > 1:06:04to steak and chips.
1:06:04 > 1:06:06- Good to have you on the show. - Good to be back, James.
1:06:06 > 1:06:08What are we cooking, mate?
1:06:08 > 1:06:11We're cooking pan-seared venison and I'll be serving that with...
1:06:11 > 1:06:15Don't laugh at me. ..parsnip chips and apple and pear chutney.
1:06:15 > 1:06:17Oh, right, OK. Lovely. First of all,
1:06:17 > 1:06:21run through the ingredients. We've got obviously our venison.
1:06:21 > 1:06:24Venison, which I've rolled up so it retains the shape.
1:06:24 > 1:06:26You can actually freeze it also and take it out
1:06:26 > 1:06:28just before you have to cook it.
1:06:28 > 1:06:31For apple and pear chutney, I'm using pear, apple,
1:06:31 > 1:06:35and the spices are cinnamon, star anise,
1:06:35 > 1:06:39black pepper, cloves, bay leaf, brown sugar, ginger, onion,
1:06:39 > 1:06:42cider vinegar and a bit of water, just to get the liquid.
1:06:42 > 1:06:45This is a cooked chutney, but you can also do a cold chutney, can't you?
1:06:45 > 1:06:47Yeah, you can do a raw chutney, just chop it up
1:06:47 > 1:06:49and mix everything together. Yes, you can do that.
1:06:49 > 1:06:51And obviously we've got our...
1:06:51 > 1:06:54Yeah, we've got parsnips, which you will deep-fry for me.
1:06:54 > 1:06:56- First peel it, James. - I'll get on with those.
1:06:56 > 1:06:59- And then that's with mustard?- Yeah.
1:06:59 > 1:07:02To cook the parsnips, I want spicy honey,
1:07:02 > 1:07:06so we'll heat the honey with a bit of ginger in there, and spices,
1:07:06 > 1:07:09which will be black and white sesame seed and coriander seed.
1:07:09 > 1:07:11- OK, and this is for your glaze...? - That's for my glazing.
1:07:11 > 1:07:14OK, so first things first. You get on with our chutney.
1:07:14 > 1:07:16I'll get on with our parsnip crisps.
1:07:16 > 1:07:19Once you're done the parsnip, can you chop me that also, please?
1:07:19 > 1:07:22Started already, haven't you, really?
1:07:22 > 1:07:25These parsnip chips are chips, they're not crisps
1:07:25 > 1:07:28like people would think, just keep peeling and deep-fry them?
1:07:28 > 1:07:32- Yeah, I need chips.- Proper chips. - Proper chips. Yes, absolutely.
1:07:32 > 1:07:35Now, in India would you have a similar thing to parsnips or not?
1:07:35 > 1:07:38- What's the nearest thing to parsnips? - Parsnips are not natural to India,
1:07:38 > 1:07:43so we use sweet potato there, which works absolutely fine.
1:07:43 > 1:07:46Otherwise, potatoes would do, James. Potatoes are great.
1:07:46 > 1:07:48I've eaten in your restaurant loads of times
1:07:48 > 1:07:51and meat is quite an influential part of your menu, but also in India,
1:07:51 > 1:07:53veg plays a massive role, doesn't it?
1:07:53 > 1:07:58Yes, it's a huge country with a huge number of vegetarians
1:07:58 > 1:07:59in the country.
1:07:59 > 1:08:01There's one part in India, which is Gujarat,
1:08:01 > 1:08:04I think about 95% of people are vegetarian
1:08:04 > 1:08:06in that part of the world.
1:08:06 > 1:08:09It's amazing, but people are more vegetarian
1:08:09 > 1:08:12not only because of the health reasons,
1:08:12 > 1:08:15I think they want to stay more healthy... I hope they're healthy.
1:08:15 > 1:08:19Also because religion plays a big role in that.
1:08:19 > 1:08:21While making chutney, James, a lot of people
1:08:21 > 1:08:23just bung in everything together,
1:08:23 > 1:08:25vinegar, water, sugar, salt, spices.
1:08:25 > 1:08:29I like to saute the spices lightly before I add anything else
1:08:29 > 1:08:34because oil has got a tendency to bring the spices' flavour out.
1:08:34 > 1:08:36I think it's a bit too big for me.
1:08:36 > 1:08:38Also, do you think with chutneys,
1:08:38 > 1:08:41do they need to be kept longer or would you make less...
1:08:41 > 1:08:46- and eat it more?- Certain chutneys need maturing, yeah.
1:08:46 > 1:08:48- What you were asking, I think... That's what you meant?- Yeah.
1:08:48 > 1:08:50Certain chutneys need maturing, especially
1:08:50 > 1:08:54if you're making something with the root vegetables, like onion.
1:08:54 > 1:08:56That chutney would need definitely about a week of maturing,
1:08:56 > 1:08:58in my opinion.
1:08:58 > 1:09:01But something which is as fresh as mint chutney,
1:09:01 > 1:09:05you can use it as you made it. As soon as you made it.
1:09:05 > 1:09:08Apple and pear chutney can also do a bit of maturing.
1:09:08 > 1:09:13If you make it a week in advance then you can definitely use it
1:09:13 > 1:09:17a week or two, I would say, and take it out as and when you need it.
1:09:17 > 1:09:19Once you have opened the sterilised jar,
1:09:19 > 1:09:21make sure you keep the chutney back in the fridge.
1:09:21 > 1:09:23Big chutney fan this time of year?
1:09:23 > 1:09:26- Mm, I love chutney at this time of the year.- Yeah?- Yeah.
1:09:26 > 1:09:28You make all your own then, I take it?
1:09:28 > 1:09:30Yeah, pretty much.
1:09:30 > 1:09:32She would, you see, she would.
1:09:32 > 1:09:35- Aren't I just perfect? - Perfect housewife.
1:09:35 > 1:09:38You've been quite a busy man recently.
1:09:38 > 1:09:41One thing that's great... even the stories about you...
1:09:41 > 1:09:42- LAUGHING:- Stories about me?
1:09:42 > 1:09:45A lot of them I can't say on television
1:09:45 > 1:09:48but some of the things that I've been hearing about you,
1:09:48 > 1:09:51most people, when they've got aspirations to run
1:09:51 > 1:09:53their own vineyard, you go to the south of France,
1:09:53 > 1:09:56you might go to Italy, you might go to Australia, South Africa.
1:09:56 > 1:10:00- No, not Atul. You - Southampton.- Wow.
1:10:00 > 1:10:04- Southampton?- I live in English country and I'm passionate about it.
1:10:04 > 1:10:08- Southampton, chalky soil around there.- Chalky soil there. - It's not too far away from me.
1:10:08 > 1:10:11It's not far from you. One of the reasons I wanted to get there is you, of course.
1:10:11 > 1:10:15- You're right on my patch, yeah. - I just look after James a bit.
1:10:15 > 1:10:17The poor boy has been working too hard.
1:10:18 > 1:10:20That's what I'm planning to do.
1:10:20 > 1:10:23I bought that vineyard not for running the vineyard, James,
1:10:23 > 1:10:26to be honest, but to be able to open a restaurant in there.
1:10:26 > 1:10:28The vineyard will run on its own as a business
1:10:28 > 1:10:30because it's doing really well.
1:10:30 > 1:10:34The wines are used in the House of Commons, Waitrose buys lots...
1:10:34 > 1:10:37- There are other supermarkets as well, but don't worry.- I'm sorry.
1:10:37 > 1:10:40I was not supposed to say that. I'm so sorry.
1:10:40 > 1:10:43Yeah, the wines are consumed very well in England
1:10:43 > 1:10:47- and they are very well respected wines.- Yeah, that's great.
1:10:47 > 1:10:49I just thought, "I'll open a restaurant cos there's
1:10:49 > 1:10:52"no restaurant in a vineyard here." There are lots of vineyards
1:10:52 > 1:10:54but there's no restaurant in one in this country.
1:10:54 > 1:10:57These wines that you're on about, are used in the House of Commons?
1:10:57 > 1:11:00- Yeah.- And also, people don't think of English wines,
1:11:00 > 1:11:03but a lot of the French are actually buying plots of land out here,
1:11:03 > 1:11:07- cos of the chalky soil, the climate's getting hotter.- Absolutely.
1:11:07 > 1:11:09People are thinking that it will get better and better
1:11:09 > 1:11:12and I'm very positive it will get better.
1:11:12 > 1:11:14- I've got a pan there. - Thank you, James.
1:11:14 > 1:11:19Now, as well as coming on my patch, you're going on her patch, as well.
1:11:19 > 1:11:22- Whose patch?- In Ireland.- Oh.
1:11:22 > 1:11:24- Yeah.- You're taking over there, as well.
1:11:24 > 1:11:27- You've got the whole army after me. - You're taking over!
1:11:27 > 1:11:29So what's happening in Ireland?
1:11:29 > 1:11:33In Ireland I'm opening a small restaurant in Dundrum.
1:11:33 > 1:11:38It's going to be called Ananda, and Ananda means "eternal joy".
1:11:38 > 1:11:41It's a beautiful, lovely restaurant, not very big.
1:11:41 > 1:11:44The spices in there are coriander...
1:11:44 > 1:11:46He's changing the subject. Go on, then.
1:11:46 > 1:11:50Coriander, sesame seed and black sesame seed, white and black.
1:11:50 > 1:11:53- And I'll add some of the... - I'll get on with that thyme.
1:11:53 > 1:11:56Tell me about this venison, as well. Tell me about this.
1:11:56 > 1:11:59OK, venison. I've used roe deer, and this time of the year,
1:11:59 > 1:12:02we get lots of venison in this country,
1:12:02 > 1:12:05but I prefer roe deer because it's fantastic.
1:12:05 > 1:12:09Cos venison of old actually translates... It could be wild boar,
1:12:09 > 1:12:11it could be rabbit,
1:12:11 > 1:12:13it could be anything that's chased in the search of food.
1:12:13 > 1:12:16- It's a generic term in a lot of ways, isn't it?- Yeah.
1:12:16 > 1:12:19People just think of venison, it's deer and it's not.
1:12:19 > 1:12:20Which is not true, actually.
1:12:20 > 1:12:22- Can we swap the place?- There we go.
1:12:22 > 1:12:25- And a little bit of oil, James, please, from there.- There you go.
1:12:25 > 1:12:29All I'm going to do is just sear the meat,
1:12:29 > 1:12:33and I like to serve the venison as rare as possible, to be honest.
1:12:33 > 1:12:36I remember asking Matthew Fort how he would like his venison
1:12:36 > 1:12:38and he said, "Have you shot it?"
1:12:38 > 1:12:40Just walk it past the pan.
1:12:40 > 1:12:43But why the clingfilm?
1:12:43 > 1:12:45The clingfilm is to retain the shape
1:12:45 > 1:12:50because the fillet is actually quite an absurd shape, to be honest.
1:12:50 > 1:12:52No matter how much you trim it, it just plops down on the plate
1:12:52 > 1:12:54and looks very ugly.
1:12:54 > 1:12:55Just to make it look nice,
1:12:55 > 1:12:57and a steak shape looks very nice like this.
1:12:57 > 1:13:00Over here we've got our crisps, which is our parsnips, browned off.
1:13:00 > 1:13:03- You've done a great job.- Thank you, I'm trying.- Very proud of you.
1:13:03 > 1:13:05- Honey, we've got in here the cumin... - No, no cumin.
1:13:05 > 1:13:07Sorry, the coriander seed.
1:13:07 > 1:13:11Ginger, sesame seeds, black and white, and lemon thyme.
1:13:11 > 1:13:12Lemon thyme, there you go.
1:13:12 > 1:13:16Throw those in, give them a quick mix round as well. Lovely.
1:13:16 > 1:13:18Now, our chutney, how long will we cook that for?
1:13:18 > 1:13:22Such chutneys normally would take... It depends on the quantity as well.
1:13:22 > 1:13:24It would take about a good hour
1:13:24 > 1:13:27because you want the fruit to just go soft.
1:13:27 > 1:13:30Some people prefer to mash the fruit, but I don't.
1:13:30 > 1:13:32I like to see the texture of the fruit
1:13:32 > 1:13:34and be able to feel the flavour.
1:13:34 > 1:13:37Now, Charlie, we've got rare venison happening there.
1:13:37 > 1:13:40- Have you tried venison before? - I haven't tried venison.
1:13:40 > 1:13:43- I'm quite looking forward to it. - Never tried it?- Never tried it, no.
1:13:43 > 1:13:46First time. First time for venison.
1:13:46 > 1:13:48It's a fantastic cut of meat. It freezes really well, as well.
1:13:48 > 1:13:51If you want to buy some, particularly at this time of year,
1:13:51 > 1:13:53- buy it and keep it in the freezer. - Absolutely.
1:13:53 > 1:13:56And especially when you thaw it, you don't need to put
1:13:56 > 1:13:57any tenderiser to this meet.
1:13:57 > 1:14:01- It just breaks on its own. It's such a great meat.- Yeah.
1:14:01 > 1:14:03- I think I will need the... - Do you want me to mix that together?
1:14:03 > 1:14:05What have we got in here then?
1:14:05 > 1:14:08Yeah, if you can mix that for me, please, James. It's mustard.
1:14:08 > 1:14:12- I will need black and white sesame seed again.- And honey?- Honey.
1:14:12 > 1:14:16And a bit of lemon thyme in there, please, some leaves.
1:14:16 > 1:14:17I've just used...
1:14:17 > 1:14:20I get accused of using too many spices, so I've just focused on
1:14:20 > 1:14:24three or four spices today and just cooked the whole dish with that.
1:14:24 > 1:14:27- A bit of these?- A bit of these, yeah. - Lovely. These all get mixed in.
1:14:30 > 1:14:32There you go. Just give this a quick mix.
1:14:32 > 1:14:36I suppose this would be wonderful, not just with venison, but on top of lamb or something?
1:14:36 > 1:14:38Can I just cut it open, as well?
1:14:38 > 1:14:39Can I just take that back?
1:14:42 > 1:14:44- Back on here.- Back on there.
1:14:46 > 1:14:48- Beautifully done.- Cut it open.
1:14:48 > 1:14:50- It goes on top.- Those on there? - Thank you, James.
1:14:51 > 1:14:53There you go. So that goes on there
1:14:53 > 1:14:55and how long do we bake that in the oven for?
1:14:55 > 1:14:58It should take 10 - 15 minutes depending on how much...
1:14:58 > 1:15:00I'll leave you to plate up. The crisps are there.
1:15:00 > 1:15:02The chutney is there, as well.
1:15:02 > 1:15:05So 10-15 minutes at about 400, 200 degrees centigrade,
1:15:05 > 1:15:06something like that?
1:15:06 > 1:15:09- Degrees centigrade, yes. - Lovely.- Not Fahrenheit.
1:15:10 > 1:15:13And then leave it to rest and we've got some that we've got in here.
1:15:14 > 1:15:16There you go.
1:15:17 > 1:15:20Chutney, there you go. You've got the chutney in the jar.
1:15:20 > 1:15:23- I think I'll use the chutney... - You want this one? There you go.
1:15:23 > 1:15:26So you could actually store that one in a jar, which we've got there.
1:15:26 > 1:15:29- You can.- Sterilise the jar, of course, quite important
1:15:29 > 1:15:32if you are going to keep it for a long time.
1:15:32 > 1:15:35This chutney looks really nice.
1:15:35 > 1:15:37There's your venison.
1:15:37 > 1:15:39- Two nice pieces of that. - Two nice pieces.
1:15:39 > 1:15:42- There's your balsamic. - And a sprig of...
1:15:42 > 1:15:44- You're into your thyme, aren't you? - I love thyme.
1:15:44 > 1:15:47- It's such a beautiful lemon flavour. - ..your balsamic.- Can I use your...?
1:15:47 > 1:15:50You can use that. It's fresh from Modena, in Italy.
1:15:51 > 1:15:55- A bit of that over the top.- Come out.
1:15:55 > 1:15:58So, Atul, It looks fantastic but remind us what it is again.
1:15:58 > 1:16:03It's pan-seared venison with parsnip chips and pear and apple chutney.
1:16:03 > 1:16:04It's as easy as that.
1:16:09 > 1:16:13- Right then, your first taste of venison.- Yes.
1:16:13 > 1:16:16- Have a seat over here. - I'm really looking forward to it.
1:16:16 > 1:16:18- It smells lovely. - You get to dive into this here.
1:16:18 > 1:16:21- The secret is to really rest it, as well, isn't it?- Absolutely.
1:16:21 > 1:16:23It tenderises is it even more.
1:16:23 > 1:16:26Once you've cooked it, take it out to rest for a bit.
1:16:28 > 1:16:30It's nice and pink. Tell us what you think.
1:16:33 > 1:16:35- You like that?- Mm... - First time you've tried it?
1:16:35 > 1:16:37Very nice. For a first time, lovely.
1:16:37 > 1:16:39Would you ever attempt something like that?
1:16:39 > 1:16:41You mentioned you're a bit of a keen cook,
1:16:41 > 1:16:42steak and chips and all that.
1:16:42 > 1:16:45It's kind of Atul's version of steak and chips.
1:16:45 > 1:16:47Dive in, girls, tell us what you think.
1:16:47 > 1:16:50It's a better version of steak and chips.
1:16:50 > 1:16:52- A better version of steak and chips?- Ooh!
1:16:52 > 1:16:55He hasn't tried mine yet. THEY LAUGH
1:16:55 > 1:16:56I'm sure yours is lovely, too.
1:16:56 > 1:17:00But something like that, you could give that a go at home, I suppose?
1:17:00 > 1:17:04- Yeah.- It's something that's... Rachel, dive in!- Thank you.
1:17:04 > 1:17:07It's a great Christmas alternative, as well.
1:17:07 > 1:17:08And if you didn't want to use parsnips,
1:17:08 > 1:17:10carrots would be really good.
1:17:10 > 1:17:12- Carrots would be fantastic. - Celeriac might work well.
1:17:12 > 1:17:15- Absolutely, absolutely. - Nice work doing the old chips.
1:17:15 > 1:17:17I like that with the glaze and the honey and the spices.
1:17:17 > 1:17:20- It makes a beautiful flavour. - Very, very nice.- Rachel?
1:17:20 > 1:17:23Mmm... Mm!
1:17:27 > 1:17:31I love his cooking. Simple spice combinations with fantastic flavour.
1:17:31 > 1:17:34You should definitely try that recipe at home.
1:17:34 > 1:17:37Now, when Brendan Coyle came into the Saturday Kitchen studio,
1:17:37 > 1:17:40he was certainly craving for my turmeric-spiced prawns with pilau
1:17:40 > 1:17:43but would he get his cake and eat it? Let's find out.
1:17:43 > 1:17:47It's time to find out whether Brendan will be facing Food Heaven or Food Hell.
1:17:47 > 1:17:49Brendan, just to remind you, Food Heaven,
1:17:49 > 1:17:52if you can't see it already... Lovely pile of prawns. These are fantastic.
1:17:52 > 1:17:56You're warming up. That's where they could be cooked as well,
1:17:56 > 1:17:59with a nice little pilau rice wrapped in an omelette,
1:17:59 > 1:18:01which he's going to make, cos he's very good at it.
1:18:01 > 1:18:03That's a very, very thin omelette.
1:18:03 > 1:18:05And I thought for Food Hell, with the old meringue,
1:18:05 > 1:18:08I thought I'd bring together two ingredients which I love.
1:18:08 > 1:18:10I love chestnut puree together with the meringue.
1:18:10 > 1:18:15It's famous in a dessert called Mont Blanc. It's basically just chestnut puree and whipped cream,
1:18:15 > 1:18:17but with that I'm going to build up a gateau,
1:18:17 > 1:18:20and I thought I'd serve that with an Italian meringue around the edge.
1:18:20 > 1:18:23- We've got plenty of brandy to cover up the flavour of the meringue.- OK.
1:18:23 > 1:18:26So meringue two ways in a massive, great cake.
1:18:26 > 1:18:30But, like I said, we're not live today, so there's no audience vote.
1:18:30 > 1:18:33We're going to let fate decide in the way of these two things.
1:18:33 > 1:18:35Leftover from Christmas,
1:18:35 > 1:18:38the cheapest chocolate snowmen on the planet.
1:18:38 > 1:18:40- Made by you?- Made by me, yeah.
1:18:40 > 1:18:42Inside one of them is the word "heaven".
1:18:42 > 1:18:45- Inside one of them is the word "hell".- I see where we're going.
1:18:45 > 1:18:47- Exactly. There's a hammer.- Yep.
1:18:48 > 1:18:51- Choose a snowman.- OK.
1:18:51 > 1:18:53It's this one here.
1:18:53 > 1:18:56Try not to hit it too hard cos you'll... Yeah.
1:18:56 > 1:18:57Let's see what we've got in here.
1:19:00 > 1:19:02You have got...
1:19:02 > 1:19:03BRENDAN SIGHS THEY LAUGH
1:19:03 > 1:19:07- You have got hell.- I hate prawns. - There you go. Not good.
1:19:07 > 1:19:10- It's all right. - But just to prove, prove, prove
1:19:10 > 1:19:13there is the dreaded Food Hell in there.
1:19:13 > 1:19:15You get to eat all of this, guys, all the chocolate.
1:19:15 > 1:19:18Do you want to break that and open it up to show us what's inside?
1:19:20 > 1:19:22Oh, yeah.
1:19:22 > 1:19:24So we can lose this out the way, guys.
1:19:24 > 1:19:26Lose the prawns out the way cos first thing we do is
1:19:26 > 1:19:28get on and do an Italian meringue,
1:19:28 > 1:19:31and to do that we need to get our sugar and water boiling away.
1:19:31 > 1:19:34So in we go there, in we go there.
1:19:34 > 1:19:37We boil the sugar and the water very, very rapidly.
1:19:37 > 1:19:40We'll put it on here to make Italian meringue.
1:19:40 > 1:19:42So, at the same time now, guys,
1:19:42 > 1:19:46these guys are going to get on over here, we need our egg whites.
1:19:46 > 1:19:50We're going to do two mixes, one of which has got the cream,
1:19:50 > 1:19:53and we've power-whipped the cream with coffee, icing sugar
1:19:53 > 1:19:55and we've put mascarpone cheese in.
1:19:55 > 1:19:56And the other one has got this.
1:19:56 > 1:19:59This is sweetened chestnut puree. Delicious.
1:19:59 > 1:20:02You'll be able to buy this still in the stores around the festive time.
1:20:02 > 1:20:05Brilliant. You put that in together with mascarpone cheese,
1:20:05 > 1:20:08and it's low-fat this, low-fat.
1:20:08 > 1:20:11- That would have been so good over Christmas.- Yeah, exactly.
1:20:11 > 1:20:13Over here...
1:20:13 > 1:20:15I'll bring this over.
1:20:15 > 1:20:18Italian meringue. I'll move that out of the way.
1:20:19 > 1:20:22This is just a different way of making meringue.
1:20:22 > 1:20:25It's called an Italian meringue or boiled meringue.
1:20:25 > 1:20:29- Boiled meringue?- Yeah. Cos, basically, the sugar is boiling.
1:20:29 > 1:20:32If you boil sugar, like I am doing, in water,
1:20:32 > 1:20:36it will boil beyond boiling point, temperature-wise.
1:20:37 > 1:20:42So it goes to well over 150 degrees centigrade,
1:20:42 > 1:20:43which is happening already.
1:20:43 > 1:20:46It's quite dangerous in here today, isn't it?
1:20:46 > 1:20:49Yeah, you're getting warm anyway. We're warming it up for you.
1:20:49 > 1:20:51I'll get that on.
1:20:51 > 1:20:53Excuse the noise for a minute. But that'll happen quite quickly.
1:20:53 > 1:20:56This goes to, what we call on a sugar thermometer -
1:20:56 > 1:20:59I have one here - it's what we call soft ball.
1:20:59 > 1:21:02It's 121 degrees centigrade,
1:21:02 > 1:21:04so as the water evaporates off,
1:21:04 > 1:21:07all you're left with is a sugar solution
1:21:07 > 1:21:10and this basically gets hotter and hotter until it gets so hot
1:21:10 > 1:21:13- that it turns to caramel.- Oh, OK. - And that's what you end up with.
1:21:13 > 1:21:16So that's that one. Chestnut puree, we do in there nicely.
1:21:16 > 1:21:20- I tell you what we'll do. Seeing as it's New Year...- Sorry.
1:21:20 > 1:21:24- Stick the prawns on.- Happy New Year. - There you go.- Should I close this?
1:21:24 > 1:21:26Yeah, you can close it.
1:21:26 > 1:21:27So, the mix is filling up.
1:21:27 > 1:21:30Like I said, this is a variation on a classic dish,
1:21:30 > 1:21:33or two classic dishes. You've got a gateau opera,
1:21:33 > 1:21:35which is layers of chocolate cake and coffee
1:21:35 > 1:21:37and all manner of different things layered up
1:21:37 > 1:21:40and covered with a chocolate sauce over the top,
1:21:40 > 1:21:44and then you've got this Mont Blanc, which is chestnut puree and this.
1:21:44 > 1:21:46- Two great combinations in its own right.- I believe you.
1:21:46 > 1:21:48- Trust me.- I will. I trust you.
1:21:48 > 1:21:52With this, we thought we'd get a little cake as well.
1:21:52 > 1:21:56This is just a chocolate cake.
1:21:56 > 1:21:58You can just take a standard chocolate cake,
1:21:58 > 1:22:00which we're then going to slice up.
1:22:00 > 1:22:04- How are we doing with our fillings, guys?- Getting there.- Getting there.
1:22:04 > 1:22:06Any second, I reckon, on this one.
1:22:06 > 1:22:09There you go. Now, this will actually start to go.
1:22:09 > 1:22:12You can see that going now, as it starts to change.
1:22:12 > 1:22:17We take this and we pour this carefully onto the egg whites.
1:22:17 > 1:22:20- Wow.- So, while they're in there,
1:22:20 > 1:22:23you can see it's actually hot once it's in there,
1:22:23 > 1:22:25but it will make an Italian meringue,
1:22:25 > 1:22:27so you don't need to cook that any more.
1:22:27 > 1:22:28How long does that take then to...?
1:22:28 > 1:22:30Two or three minutes now.
1:22:30 > 1:22:35And then it's great to use for lemon meringue pie,
1:22:35 > 1:22:37all that kind of stuff.
1:22:37 > 1:22:39And all we do...
1:22:39 > 1:22:41It's very similar to how you make marshmallows.
1:22:41 > 1:22:44- How are our prawns doing? - They're coming along well, yeah.
1:22:46 > 1:22:49And then we can grab this and slice it into pieces.
1:22:49 > 1:22:52So, guys, if you can... Have you got all the fillings ready?
1:22:52 > 1:22:54Yeah, the filling is ready.
1:22:54 > 1:22:58Right, while your filling is ready, you can continue to slice these,
1:22:58 > 1:23:01- if you could.- OK. - I'll start off with that one.
1:23:01 > 1:23:04- That's the coffee one, yeah?- Yes. - So you've got a coffee one.
1:23:04 > 1:23:07- Do you want that, James? - Yeah, sorry.
1:23:07 > 1:23:09- It's got to be turned. - Barbecued fingers.
1:23:09 > 1:23:12- Poured over there.- Two minutes.
1:23:12 > 1:23:13Then we pour that on.
1:23:15 > 1:23:18So we continue to keep layering it all up.
1:23:20 > 1:23:24Slightly different to the food that you get on the show...
1:23:26 > 1:23:30- ..Downton Abbey.- Yes. You've worked with Mrs Patmore, haven't you?
1:23:30 > 1:23:32- You've worked with Lesley Nicol, I believe.- Yeah, exactly.
1:23:32 > 1:23:35- But do they cook traditional food on there?- Yeah, they do.
1:23:35 > 1:23:37We have home econ... What are they called?
1:23:37 > 1:23:39- Home economics?- Those people.
1:23:39 > 1:23:42They come on and, yeah, we get a whole spread.
1:23:42 > 1:23:44Be hungry is the key.
1:23:46 > 1:23:49So what we're going to do is a bit of that,
1:23:49 > 1:23:53and then we're going to take some of this chestnut one
1:23:53 > 1:23:55and spread it all out.
1:23:55 > 1:23:56I'll take another one.
1:23:57 > 1:24:00Keep slicing it, boys. Keep slicing it.
1:24:00 > 1:24:02- We're getting there.- There you go.
1:24:02 > 1:24:05And then we'll put a bit of this crushed meringue on it,
1:24:05 > 1:24:07- sticky meringue.- Mm...
1:24:10 > 1:24:13- This is proper, proper pudding. - Yeah, we're listening.
1:24:13 > 1:24:16- There you go, James. - You can take the prawns out now.
1:24:16 > 1:24:18I'll take another one.
1:24:20 > 1:24:26Right, if you can stop the machine and then take the whisk out,
1:24:26 > 1:24:29get all the meringue of the whisk, that would be great.
1:24:29 > 1:24:30That's that one.
1:24:30 > 1:24:33When you start putting that one on...
1:24:34 > 1:24:36..and another one,
1:24:36 > 1:24:39the chestnut one, the final layer.
1:24:39 > 1:24:41- Have we got any of that left? Perfect.- Good.
1:24:43 > 1:24:45Perfect, perfect, perfect.
1:24:46 > 1:24:47And spread that over the top.
1:24:49 > 1:24:53Right, this one, it's quite important you get this nice and flat.
1:24:53 > 1:24:54That's that one.
1:24:56 > 1:24:57Put that one on, as well.
1:25:00 > 1:25:04- Proper cake, eh?- Eh?- Proper cake. - Proper cake, innit, really?
1:25:04 > 1:25:05Lovely.
1:25:05 > 1:25:10Carefully. Now, the idea, as you ice a cake, is you ice the top,
1:25:10 > 1:25:12so even though this is obviously meringue,
1:25:12 > 1:25:14you treat icing the same.
1:25:14 > 1:25:16You ice the top bit,
1:25:16 > 1:25:18and as the top falls,
1:25:18 > 1:25:21they're your bits for the edge, like I'm doing.
1:25:23 > 1:25:25See? So when you go round the edge like that...
1:25:25 > 1:25:27But this is Italian meringue, remember,
1:25:27 > 1:25:32so it's a slightly different texture to the other one,
1:25:32 > 1:25:36cold meringue. Can you fire up the blowtorch, please, guys?
1:25:36 > 1:25:37There you go.
1:25:37 > 1:25:39Nearly there.
1:25:40 > 1:25:45But what you have got are all the nice flavours of those two
1:25:45 > 1:25:50delicious dishes which I love, that gateau opera and the Mont Blanc.
1:25:50 > 1:25:53And then what you can do is just change the texture slightly
1:25:53 > 1:25:55on the top,
1:25:55 > 1:25:58- and then go around the edge like a baked Alaska.- Wow.
1:26:01 > 1:26:04- That's your idea of Hell, is it? - THEY LAUGH
1:26:04 > 1:26:07No, tripe was my idea of Hell. He didn't want to make tripe.
1:26:07 > 1:26:09I'm not touching tripe, yeah.
1:26:09 > 1:26:13The last time I had it was at Leeds.
1:26:13 > 1:26:16There's a great place in Leeds Market,
1:26:16 > 1:26:18if you're ever up there, that actually sells tripe.
1:26:18 > 1:26:21- It's wonderful. Tripe with onions. It's really nice.- Yeah.
1:26:21 > 1:26:23But slightly different to this.
1:26:25 > 1:26:27There you have it.
1:26:27 > 1:26:29Where's that holly gone, boys?
1:26:29 > 1:26:33- Holly, holly, holly... - I've missed it. Where is it?
1:26:33 > 1:26:34Ta-da!
1:26:35 > 1:26:36- Done.- Congratulations. - CLAPPING
1:26:36 > 1:26:40- That is a fine piece of work. - There you have it, nice and simple. I would say dive in.
1:26:40 > 1:26:42I don't know how you're going to do it
1:26:42 > 1:26:45but you've got your prawns there, as well. Look at that.
1:26:45 > 1:26:48- Thank you very much.- But you have to eat a bit of this first.
1:26:48 > 1:26:50All you do is you just grab a knife...
1:26:50 > 1:26:53Have you got a plate there, boys? Can you grab us a plate?
1:26:53 > 1:26:55And we get a wedge out of that.
1:26:55 > 1:26:58Now, the great thing about this, it's like tiramisu, so the better...
1:26:58 > 1:27:00- Look at that! - MUTTERS FROM THE AUDIENCE
1:27:00 > 1:27:02- Groans from all around the studio. - LAUGHTER
1:27:02 > 1:27:05Yeah, tell me about it. Mm...
1:27:05 > 1:27:08- I'll try a bit of the meringue to give my aversion...- Dive in.
1:27:10 > 1:27:11I've got a mouthful of meringue.
1:27:11 > 1:27:13Dive into that.
1:27:14 > 1:27:15There you go.
1:27:17 > 1:27:18Tell us what you think.
1:27:18 > 1:27:20Dive in. Dive into the cake.
1:27:22 > 1:27:24- Mm!- Are you enjoying that? - That was fantastic. Thank you.
1:27:24 > 1:27:26- Followed by meringue. - Have my cake and eat it.
1:27:31 > 1:27:34Now, that really is what you call a proper pudding.
1:27:34 > 1:27:36That's all we've got time for on today's Best Bites.
1:27:36 > 1:27:38If you'd like to try any of
1:27:38 > 1:27:40the fabulous food you've seen on today's programme,
1:27:40 > 1:27:43you can find all the studio recipes on our website.
1:27:43 > 1:27:45Just go to bbc.co.uk/recipes.
1:27:45 > 1:27:48There are loads of tempting dishes on there for you to choose from,
1:27:48 > 1:27:51so have a great week and get in the kitchen.
1:27:51 > 1:27:52I'll see you in the New Year. Bye for now.