03/01/2016

0:00:02 > 0:00:04If you like good food with world-class chefs

0:00:04 > 0:00:06all sprinkled with a touch of celebrity stardust,

0:00:06 > 0:00:10there's no better place to be. This is Saturday Kitchen Best Bites.

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

0:00:32 > 0:00:34I hope you're hungry, cos we've got an hour and a half

0:00:34 > 0:00:37of fantastic cookery lined up just for you.

0:00:37 > 0:00:39Coming up on today's show,

0:00:39 > 0:00:42Jun Tanaka serves up slow-cooked spicy pork cheeks with polenta,

0:00:42 > 0:00:44perfect for your Sunday lunch.

0:00:44 > 0:00:47Theo Randall's got squid on the menu.

0:00:47 > 0:00:50He's cooking it in seconds to go with borlotti beans

0:00:50 > 0:00:51and a touch of chilli,

0:00:51 > 0:00:54and the first lady of Irish cooking, Rachel Allen,

0:00:54 > 0:00:57has the ultimate recipe for those with a sweet tooth.

0:00:57 > 0:00:59It's a classic baked Alaska

0:00:59 > 0:01:02and she's serving it with an instant chocolate sauce.

0:01:02 > 0:01:04It's a dessert that's guaranteed to make everyone,

0:01:04 > 0:01:08not just the Irish, smile around your dinner table.

0:01:08 > 0:01:11And comedian Micky Flanagan faces his Food Heaven or Food Hell.

0:01:11 > 0:01:12Would he get his Food Heaven,

0:01:12 > 0:01:15an Indian-spiced shoulder of lamb with red lentil dhal?

0:01:15 > 0:01:17Or would he get his Food Hell,

0:01:17 > 0:01:21a salad made with mozzarella and beetroot with beetroot meringues?

0:01:21 > 0:01:24You can find out what he gets to eat at the end of the show.

0:01:24 > 0:01:28But first, here's Adam Byatt with a great recipe using wild sea bass

0:01:28 > 0:01:31and a parsley-infused mayo - that's if you can hear him

0:01:31 > 0:01:33above the noise of the blender, of course.

0:01:33 > 0:01:36- Good to have you back on the show. - Thank you for having me, James.

0:01:36 > 0:01:39You've upped your game a bit for this one. What are we doing?

0:01:39 > 0:01:41We're doing something a bit more interesting today.

0:01:41 > 0:01:45We're going to treat this beautiful sea bass, line-caught sea bass,

0:01:45 > 0:01:47with ultimate respect. We're going to make

0:01:47 > 0:01:51a wonderful mayonnaise in a really traditional fashion but using an infused oil.

0:01:51 > 0:01:55- I love it how you say "we". - Yeah, we, very much we.

0:01:55 > 0:01:57And then we're going to make a walnut and truffle pesto,

0:01:57 > 0:02:00so quite a luxurious ingredient. So if you can get on with that,

0:02:00 > 0:02:03- if you just pick the parsley down. - Pick the parsley down.

0:02:03 > 0:02:05And blend it with oil.

0:02:05 > 0:02:07Obviously, a mayonnaise you just need to make a...

0:02:07 > 0:02:09You need oil for it, sunflower oil.

0:02:09 > 0:02:12Now we don't often get served the whole fish,

0:02:12 > 0:02:14particularly whole line-caught bass.

0:02:14 > 0:02:17I was going to say, "How can you tell it's fresh?" but you've taken the head off.

0:02:17 > 0:02:20- Well, I could...- That's really the way of testing it, isn't it?

0:02:20 > 0:02:23Very quickly I'll show you. I'll show you very quickly.

0:02:23 > 0:02:25You want to look at the gills and the eyes.

0:02:25 > 0:02:27Lovely bright red gills and lovely...

0:02:27 > 0:02:29- BLENDER WHIRS LOUDLY - Thanks, James.

0:02:29 > 0:02:30- Sorry, carry on.- Thanks, James.

0:02:30 > 0:02:34- Nice protruding eyes, that's how we tell it's nice and fresh. - Protruding eyes.- Yeah.

0:02:34 > 0:02:37Let me get this off the bone and I'll show you how we do that.

0:02:37 > 0:02:39Straight down the back.

0:02:42 > 0:02:45Actually, oils are pretty simple to make, aren't they, really?

0:02:45 > 0:02:50Yeah, and this mayonnaise works with crab oil, tarragon oil...

0:02:50 > 0:02:51You can make all sorts of oils.

0:02:51 > 0:02:54Watercress on the menu at the moment in the restaurant.

0:02:54 > 0:02:58We've got a watercress oil and we do it with salmon.

0:02:58 > 0:03:00SHOUTING: If you can hear me, do you make your own oil, Si?

0:03:00 > 0:03:02Yeah, we use a lot of oils.

0:03:02 > 0:03:04We make a lobster oil from the by-products of the lobster

0:03:04 > 0:03:06so we don't waste the shells.

0:03:06 > 0:03:08You can make a mayonnaise from it like Adam's doing today.

0:03:08 > 0:03:11This is it. It's just basically herbs and oil, that's it.

0:03:11 > 0:03:14- Blend it up really well and you use that.- Look at this fabulous piece of fish here.

0:03:14 > 0:03:17This is line-caught. The difference is, people often see sea bass

0:03:17 > 0:03:20in the supermarkets quite small. That's farmed sea bass.

0:03:20 > 0:03:21Yeah, absolutely, farmed.

0:03:21 > 0:03:24You have to put it back if you catch this out in the ocean

0:03:24 > 0:03:26but this is line-caught.

0:03:26 > 0:03:29This is line-caught sea bass, yeah, really beautiful.

0:03:29 > 0:03:31If you can do another quick job for me there, James,

0:03:31 > 0:03:33you can just get the endive prepped for me.

0:03:33 > 0:03:37I'm just going to take any of the nasty bits off and put it into...

0:03:37 > 0:03:39The French use this a lot, don't they, endive? It's great in salads.

0:03:39 > 0:03:42Yeah, I love it. Nice cooked, as well.

0:03:42 > 0:03:44- Yeah, braised down it's really nice. - Yeah, beautiful.

0:03:44 > 0:03:48There's a couple of pin bones in the bass, which we need to get rid of.

0:03:48 > 0:03:51- Just move that to the front there. - BLENDER CONTINUES TO WHIR

0:03:51 > 0:03:53I will turn it off in a minute, don't worry.

0:03:54 > 0:03:59You've got to blend that oil quite well.

0:03:59 > 0:04:02- What was that? SHOUTING:- You've got to blend that oil quite well, James.

0:04:03 > 0:04:05There we go.

0:04:05 > 0:04:07WHIRRING GETS LOUDER

0:04:07 > 0:04:10So, the idea is, the longer we blend it, and like you say,

0:04:10 > 0:04:12you can do this with watercress,

0:04:12 > 0:04:14- the deeper the colour will go.- Yeah.

0:04:14 > 0:04:16You know what, what I find with watercress,

0:04:16 > 0:04:19the only problem with watercress is,

0:04:19 > 0:04:21funny enough, it has a lot of water in it,

0:04:21 > 0:04:24so it makes a mayonnaise quite thin but parsley works really well.

0:04:25 > 0:04:28But it can also go brown cos you're cooking it,

0:04:28 > 0:04:31the temperature is going round and round and round.

0:04:31 > 0:04:33I can't hear a word you're saying but I'm sure it's right.

0:04:33 > 0:04:35WHIRRING STOPS

0:04:35 > 0:04:37- Is that it?- Yeah, that's great. - Happy with that?

0:04:37 > 0:04:39Yeah, that works really well.

0:04:39 > 0:04:42Now if you can turn that into a lovely mayonnaise for me...

0:04:42 > 0:04:46I can but you need to use the machine first, don't you, this one?

0:04:46 > 0:04:50No, it's fine. You can do that now and we'll put it into a bowl.

0:04:50 > 0:04:55I'm going to thinly slice this sea bass, very thin across the...

0:04:56 > 0:05:00And line it on a piece of lovely parchment paper.

0:05:00 > 0:05:03It will all make sense in a minute.

0:05:03 > 0:05:05And this works well as a starter or a main course

0:05:05 > 0:05:08but I'm going to cook a slightly bigger main course portion.

0:05:08 > 0:05:11So this is the kind of thing that you serve in your restaurant?

0:05:11 > 0:05:14A very similar dish to this is on the menu at the moment.

0:05:14 > 0:05:16I'll wash my hands.

0:05:16 > 0:05:20But we use salmon and we use a watercress mayonnaise, so similar.

0:05:20 > 0:05:22Same-same but a little bit different.

0:05:22 > 0:05:25You take the chicory, the endive... That goes straight into there.

0:05:25 > 0:05:27That's right. They'll crisp up really nicely in there.

0:05:27 > 0:05:30I'm going to make a pesto, slightly different.

0:05:30 > 0:05:34What I've done... I'll make some but it's very important

0:05:34 > 0:05:39good quality virgin olive oil and some lovely walnuts in there.

0:05:40 > 0:05:43Toast them off. It's really important to get a toasted flavour

0:05:43 > 0:05:45also infusing into the oil.

0:05:45 > 0:05:49It's also most important, as well, that we cool it down

0:05:49 > 0:05:51cos we're going to add Parmesan to it.

0:05:51 > 0:05:53It's very important that it's cold,

0:05:53 > 0:05:56otherwise the whole thing's going to go really claggy,

0:05:56 > 0:05:58so really important we cool it down first. Pour that.

0:05:58 > 0:06:01- So the whole lot goes in? - Yeah, really simple.

0:06:01 > 0:06:02The whole lot goes in together.

0:06:02 > 0:06:05They'll just toast away and leave them to cool after.

0:06:05 > 0:06:08They'll take, what, a minute, couple of minutes to toast them?

0:06:08 > 0:06:09Yeah, two or three minutes.

0:06:09 > 0:06:12Some Parmesan, as you would in a normal pesto.

0:06:12 > 0:06:15- This is just taking a pesto and doing something slightly more interesting with it.- OK.

0:06:15 > 0:06:18There you go.

0:06:18 > 0:06:21The secret with that is always buy fresh Parmesan, if you can.

0:06:21 > 0:06:24Try not to buy that dried stuff. You often get that dried stuff.

0:06:24 > 0:06:27- Not good.- No, a nice Reggiano Parmesan is really good.

0:06:27 > 0:06:29A little bit of garlic, not too much.

0:06:29 > 0:06:31Do you want to pick some thyme in there for me,

0:06:31 > 0:06:33just to continue the earthy notes?

0:06:33 > 0:06:36While I get the job of putting this little puppy in -

0:06:36 > 0:06:38a beautiful Perigord truffle.

0:06:38 > 0:06:40Truffle. Yeah, that everybody can get at home, yeah.

0:06:40 > 0:06:43No, this is a luxury ingredient. I get that...

0:06:43 > 0:06:47- Looks great. That's 10, 20, 30 quid. - No, it's not.

0:06:47 > 0:06:49That's it, nice little truffle and just to carry that through,

0:06:49 > 0:06:53a bit of truffle oil, which is a product that's quite readily available.

0:06:53 > 0:06:55You don't want to use too much of it.

0:06:55 > 0:06:58But you can buy a bottle of that and mix it together with some

0:06:58 > 0:07:01vegetable oil or sunflower oil and it lasts a lot longer, doesn't it?

0:07:01 > 0:07:02Yeah. I was just going to hit that

0:07:02 > 0:07:05when you were talking there just to make sure...

0:07:05 > 0:07:06So, the fish needs to go in, yeah?

0:07:06 > 0:07:08So, what we do, very simple with the fish.

0:07:08 > 0:07:12Just season it really lightly, little bit of olive oil

0:07:12 > 0:07:15and I'm going to grate a little bit of lemon zest on there, as well.

0:07:15 > 0:07:18- A little bit of olive oil. - Can I take this off now?

0:07:18 > 0:07:21Yeah, keep it quite... Oh, dear, sorry.

0:07:21 > 0:07:25Keep it quite chunky.

0:07:25 > 0:07:26There you go, and I'll get on...

0:07:26 > 0:07:29And I've got a baking tray in the oven.

0:07:29 > 0:07:32The oven's at full tilt, really hot, and a baking tray in the oven.

0:07:32 > 0:07:35- Leave it like that.- For people at home, as hot as your oven will go?

0:07:35 > 0:07:38Yeah, that's right. And leave the baking tray in there.

0:07:41 > 0:07:45Leave the baking tray in the oven and just slip the fish onto the baking tray.

0:07:45 > 0:07:46It works lovely for parties.

0:07:46 > 0:07:49You just do four or five at a time, store them in the fridge like that

0:07:49 > 0:07:53and it cooks on the underside on the baking tray. It's really simple.

0:07:53 > 0:07:55So, how long are you looking at cooking? A couple of minutes?

0:07:55 > 0:07:58Yeah, it'll probably take two minutes maximum to cook that,

0:07:58 > 0:07:59which is really fantastic.

0:07:59 > 0:08:01We're starting to get a bit of a mayonnaise here.

0:08:01 > 0:08:04- That's an egg yolk, mustard, touch of vinegar in there.- That's it.

0:08:04 > 0:08:07Completely traditional. I've put in a bit of water as well

0:08:07 > 0:08:08just to let it down.

0:08:08 > 0:08:11It makes it more emulsified and allows you to add the oil quicker.

0:08:13 > 0:08:14- Yeah?- Yeah, it looks lovely.

0:08:14 > 0:08:16You can store that in the fridge.

0:08:16 > 0:08:18That'll happily sit in the fridge for a couple of weeks.

0:08:18 > 0:08:20- I haven't had any water in here. - Have you put any salt in?

0:08:20 > 0:08:23Nothing yet. Just that.

0:08:23 > 0:08:24- That's all.- Beautiful.

0:08:24 > 0:08:27A bit of salt, and because it's a tiny bit thick,

0:08:27 > 0:08:30I'm just going to add a little bit of cold water.

0:08:32 > 0:08:34If you make a mayonnaise, that's the way to bring it down.

0:08:34 > 0:08:35Yeah, a little bit of water,

0:08:35 > 0:08:39and lemon juice to cut through the fat is obviously really important.

0:08:39 > 0:08:42And these lovely endive leaves... I like these.

0:08:42 > 0:08:45- They add a real crunch to the dish. - They're great, aren't they?- Yeah.

0:08:45 > 0:08:50So we just dress them in a bit of this pesto

0:08:50 > 0:08:53just to give them a bit of... You want them to be dressed.

0:08:53 > 0:08:56Quite important that they are dressed.

0:08:56 > 0:08:58And I'll just plate up now.

0:08:58 > 0:09:01No pans, look, one pan. It's very different for me, you see.

0:09:01 > 0:09:02No fish either, mate, at the moment.

0:09:02 > 0:09:06Yeah, no fish. There will be, don't you worry. Don't you worry.

0:09:06 > 0:09:08In the restaurant, I put the fish in the oven

0:09:08 > 0:09:11when the plate is virtually ready.

0:09:11 > 0:09:15So we put some nice mayonnaise on the plate like that.

0:09:15 > 0:09:18Painter and decorator now, look at him.

0:09:18 > 0:09:20That's it. A few of these beautiful endive leaves.

0:09:20 > 0:09:23I can see people doing that tomorrow for Sunday lunch.

0:09:23 > 0:09:25Well, you never know. It might catch on, James.

0:09:27 > 0:09:29You never know. There we go.

0:09:29 > 0:09:33Let me just dress some of that beautiful pesto around there.

0:09:33 > 0:09:36Like you say, the French cook with the endives quite a lot.

0:09:36 > 0:09:38It's brilliant braised. It makes great jam, as well.

0:09:38 > 0:09:41- Yeah, with a little bit of orange juice.- With orange.

0:09:41 > 0:09:43Cooked with orange, it holds up really well.

0:09:43 > 0:09:45A little bit of parsley cress just to continue...

0:09:45 > 0:09:47Do you want me to go get the fish?

0:09:47 > 0:09:48Watch your fingers, James.

0:09:51 > 0:09:53There you go.

0:09:53 > 0:09:54It's all there.

0:09:54 > 0:09:57That's it cooked.

0:09:57 > 0:09:58It's all there. It's all cooked.

0:09:58 > 0:10:02And literally just turn it out onto the plate.

0:10:04 > 0:10:06- Done. There you go. - Looks pretty good to me.

0:10:06 > 0:10:08Remind us what that is again.

0:10:08 > 0:10:12That is my baked fillet of sea bass with a walnut and truffle pesto and parsley mayonnaise.

0:10:12 > 0:10:15- That's the reason you need to go to his restaurant.- There you go.

0:10:20 > 0:10:23Absolutely looks fabulous. There you go.

0:10:23 > 0:10:25Would you ever attempt something like that?

0:10:25 > 0:10:28- HE LAUGHS - I'm getting some tips.

0:10:28 > 0:10:31The mouth opened when he did that swirly bit.

0:10:31 > 0:10:34- I'd probably leave the swirly bit out but...- Dive into that.

0:10:34 > 0:10:37- Like you say, very quick to cook.- Yeah, very quick.

0:10:37 > 0:10:39I always come on here and cook things that are quite homey

0:10:39 > 0:10:42and I wanted to do something that was a bit more restauranty.

0:10:42 > 0:10:44- And this is it, yeah.- This is it.

0:10:44 > 0:10:46The walnuts are really earthy,

0:10:46 > 0:10:48goes really well with the parsley and the bass can hold up to it.

0:10:48 > 0:10:51- It's a great fish.- That's beautiful.

0:10:51 > 0:10:53- Can I keep it? - THEY LAUGH

0:10:53 > 0:10:56- It has to get passed down. There you go. Dive into that, girls.- OK.

0:10:56 > 0:10:57Dive in all together.

0:10:57 > 0:11:00If you can't find sea bass, other fish that you could use...?

0:11:00 > 0:11:03We do it with salmon at the moment, which, if it's a beautiful salmon,

0:11:03 > 0:11:05nice and firm - absolutely fantastic.

0:11:05 > 0:11:08Doesn't work with flatfish, so don't try this with flatfish.

0:11:08 > 0:11:11- A lovely round fish, and oily is better.- There you go.

0:11:13 > 0:11:16- Spanking, isn't it? It's lovely. - When you say flatfish, you mean...?

0:11:16 > 0:11:19- Flatfish.- A halibut, a plaice, a sole, it's not going to work

0:11:19 > 0:11:21because there's just not enough in there.

0:11:21 > 0:11:23- Happy with that, guys?- Fabulous.

0:11:23 > 0:11:25You could also do it raw, marinated, can't you, as well?

0:11:25 > 0:11:28Yeah, you could just ceviche that on the plate.

0:11:32 > 0:11:34Now, if you're not a fan of walnuts,

0:11:34 > 0:11:38you could always make that pesto with almonds in exactly the same way.

0:11:38 > 0:11:42Coming up, I make Welsh rarebit for One Show presenter Alex Jones,

0:11:42 > 0:11:45but that's after we get a recipe from a certain Rick Stein.

0:11:45 > 0:11:49He's dealing with the old question of what to do with leftover turkey.

0:11:49 > 0:11:52Not a question that troubles me in my house.

0:11:52 > 0:11:54I give it to the dog.

0:11:54 > 0:11:57As this programme is predominantly about taste,

0:11:57 > 0:12:01there is one particular place which is, historically,

0:12:01 > 0:12:04one of the most important places in the culinary world -

0:12:04 > 0:12:08Melaka, towards the southern tip of Malaysia.

0:12:08 > 0:12:11I've always associated it with spice.

0:12:11 > 0:12:14Think Melaka - think Christmas cake, Christmas pudding,

0:12:14 > 0:12:17mulled wine and mince pies.

0:12:17 > 0:12:20I think you really have to come to somewhere like Melaka

0:12:20 > 0:12:24to really feel the importance of spice historically

0:12:24 > 0:12:26to our own country.

0:12:26 > 0:12:30It's only when you smell the smells and feel the heat

0:12:30 > 0:12:36that you realise that spice here virtually grows wild and it's cheap.

0:12:36 > 0:12:38It would have been so cheap.

0:12:38 > 0:12:41But take those spices, which would be SO distant

0:12:41 > 0:12:46to life in the 13th, 14th, 15th century in Britain,

0:12:46 > 0:12:50and bring them there, no wonder they fetch such enormous money.

0:12:50 > 0:12:51Apart from anything,

0:12:51 > 0:12:53half the stuff I imagine that they ate there

0:12:53 > 0:12:55was verging on the rotting,

0:12:55 > 0:13:01so it had an enormous import in making food palatable and pleasant.

0:13:01 > 0:13:05But just think of the smell of something like nutmeg

0:13:05 > 0:13:08or cinnamon or cloves, or even pepper,

0:13:08 > 0:13:13to somebody in the 14th century in England, how exotic it would be.

0:13:13 > 0:13:16It would be more wonderful than gold.

0:13:17 > 0:13:21Malaysian cuisine is made up of three things - Chinese,

0:13:21 > 0:13:25Nyonya, a cross between Chinese and the indigenous Malay,

0:13:25 > 0:13:27and Indian.

0:13:27 > 0:13:30I was taken to this restaurant where they cook a whole variety of curries

0:13:30 > 0:13:33on the most amazing scale.

0:13:33 > 0:13:35The best time to go there was lunchtime

0:13:35 > 0:13:39and their most popular dish was beef rendang.

0:13:39 > 0:13:42The way I make it at home is like this.

0:13:42 > 0:13:45I'm using some blade or chuck steak,

0:13:45 > 0:13:47which I fry off in some coconut oil.

0:13:47 > 0:13:51Then I put in a very specific curry paste,

0:13:51 > 0:13:54which I made with a pestle and mortar earlier.

0:13:54 > 0:13:57It's a mixture of fresh turmeric, galangal, chilli,

0:13:57 > 0:14:01grated coconut, shallots, garlic, coriander and cumin.

0:14:02 > 0:14:05Then in with some coconut milk.

0:14:05 > 0:14:09Now the bit I really like doing - smashing the lemongrass.

0:14:09 > 0:14:14Next - cinnamon sticks. They always remind me a bit of dried-up cigars.

0:14:15 > 0:14:18And lime leaves roughly torn up,

0:14:18 > 0:14:20and then some tamarind juice for sharpness.

0:14:22 > 0:14:24A little salt.

0:14:26 > 0:14:28And, lastly, palm sugar.

0:14:30 > 0:14:34I asked practically everyone I came across in Malaysia

0:14:34 > 0:14:36what their favourite dish was

0:14:36 > 0:14:40and without hesitation they said, "Beef rendang."

0:14:44 > 0:14:49While I was in the Melaka, I met a very popular man called Chef Wan.

0:14:49 > 0:14:51'He was a sort of Delia and Jamie

0:14:51 > 0:14:55'rolled into one exuberant galloping gourmet,

0:14:55 > 0:14:59'quite irrepressible and full of local culinary knowledge.'

0:14:59 > 0:15:01Honestly, I had no idea how popular he was.

0:15:01 > 0:15:06Everywhere we go in Melaka they're saying, "Hello, Chef Wan,"

0:15:06 > 0:15:09and, actually, they're much more...

0:15:09 > 0:15:11In England, people say, "Oh, that's Rick Stein."

0:15:11 > 0:15:14Over here it's, "Hello, Chef Wan!"

0:15:14 > 0:15:16'He wasn't just a TV chef.

0:15:16 > 0:15:19'He really knew his stuff about the spice trade in Melaka,

0:15:19 > 0:15:21'but what were the spices?'

0:15:21 > 0:15:25Many. We're talking about... For example - clove,

0:15:25 > 0:15:27we have black pepper, we have cardamom,

0:15:27 > 0:15:30we have cinnamon, and then it spread to the whole of the Spice Islands,

0:15:30 > 0:15:31all the way into Indonesia.

0:15:31 > 0:15:34And today you find many of these spices being traded back and forth,

0:15:34 > 0:15:37coming from this part of the world, from the East to the West,

0:15:37 > 0:15:39and what about the monsoon?

0:15:39 > 0:15:43The north-west monsoon and north-east monsoon helped traders

0:15:43 > 0:15:44because back then there was no oil,

0:15:44 > 0:15:47nothing in the boat because everything was sailing

0:15:47 > 0:15:49and they have to depend on the wind to blow them,

0:15:49 > 0:15:52and so this ship helped to bring all the traders

0:15:52 > 0:15:54and all their goods from that part of the world.

0:15:54 > 0:15:57Can you imagine from Africa, Sri Lanka, Turkey

0:15:57 > 0:16:01arriving to this shore and the Arabs, the Gujarati merchants,

0:16:01 > 0:16:02and of course when they arrived, darling,

0:16:02 > 0:16:05we took all the spices and we steal them, we're good at that,

0:16:05 > 0:16:07and we make them our cuisine, and mix in all the...

0:16:07 > 0:16:10OK, OK! Just one last question.

0:16:10 > 0:16:13How long have you been doing this for then, Chef Wan?

0:16:13 > 0:16:17Oh! I ain't no spring chicken no more. 21 years.

0:16:17 > 0:16:20- 21. That long.- I've got a bit to learn from you, Chef Wan.

0:16:20 > 0:16:23Wait, let me... Oh, let me... I'm learning more from him.

0:16:23 > 0:16:26He is the guy who inspired me, OK? I have all his books.

0:16:26 > 0:16:30I love his programme, I love his seafood stuff and all...

0:16:30 > 0:16:32- Thank you for coming to Malaysia. - It's a delight.

0:16:37 > 0:16:41Anyway, my journey ended in Bangladesh,

0:16:41 > 0:16:44a place integral to our love of curry back at home.

0:16:47 > 0:16:52It's no secret that chicken tikka masala has ousted fish and chips

0:16:52 > 0:16:55as our most popular dish, and probably 90%

0:16:55 > 0:16:59of the restaurants selling it will have connections back in Bangladesh.

0:17:04 > 0:17:07But here I find a place that specialised in yet another

0:17:07 > 0:17:11very popular and well-known Indian dish.

0:17:11 > 0:17:12Biryani!

0:17:20 > 0:17:22Just look at this.

0:17:22 > 0:17:25Cooking on this scale isn't something you come across often,

0:17:25 > 0:17:29and what was so impressive was that everyone seemed to know

0:17:29 > 0:17:31exactly what to do and when to do it.

0:17:31 > 0:17:35At first glance, it looked a fearful place to suddenly find yourself

0:17:35 > 0:17:39having to work, but there wasn't any confusion or uncertainty.

0:17:41 > 0:17:44I need hardly say that this is very exciting for me.

0:17:45 > 0:17:49You may not like the look of it. You may want your biryani made

0:17:49 > 0:17:52in a nice, hygienic bratt pan back in the UK,

0:17:52 > 0:17:56but for me, I just know that when I get to taste this biryani...

0:17:56 > 0:17:58- Now, now...- Thanks, thanks.

0:17:58 > 0:18:01I'm just talking to the television just for a minute.

0:18:01 > 0:18:03I know it's a very odd thing to do.

0:18:03 > 0:18:07When I get back to the UK, I'll remember this as being

0:18:07 > 0:18:09the best biryani I've ever had.

0:18:09 > 0:18:11There is so much sophistication going on here.

0:18:11 > 0:18:16It may not look like it to you but the stages that it's made,

0:18:16 > 0:18:18the way that the meat is first boiled

0:18:18 > 0:18:22and then gently marinated in all these spices,

0:18:22 > 0:18:24some of which I still don't know what they are,

0:18:24 > 0:18:27but there's about 20 spices in it,

0:18:27 > 0:18:32then the meat is very slowly cooked with potatoes and onions and garlic

0:18:32 > 0:18:34over a charcoal. And just look at this!

0:18:34 > 0:18:38You've got little piles of charcoal anywhere you want to put them.

0:18:38 > 0:18:42If they fancy cooking the biryanis over there next week, no problem.

0:18:42 > 0:18:46And the big gas burners are for the fast cooking

0:18:46 > 0:18:49but the gentle simmering is done here with the charcoal

0:18:49 > 0:18:54with a covering of pastry, of bread, I guess, to seal it all in.

0:18:54 > 0:18:57So I just know this is going to be, as I said,

0:18:57 > 0:19:00the best biryani I've ever had in my life.

0:19:05 > 0:19:07'So I sat down to enjoy the feast with the boss

0:19:07 > 0:19:09'and his trusty managers.'

0:19:09 > 0:19:12That is just so fragrant.

0:19:12 > 0:19:16It's got lovely flavours of rose-water and saffron,

0:19:16 > 0:19:19and the mutton I think is absolutely the best meat for a biryani.

0:19:19 > 0:19:22That is tasting so well.

0:19:22 > 0:19:24And, do you know, in truth,

0:19:24 > 0:19:28this is the biryani by which all others will come to be judged.

0:19:32 > 0:19:34Going there was an eye-opening experience

0:19:34 > 0:19:37and I'm so glad to have had the opportunity.

0:19:37 > 0:19:42I don't think I'd make a biryani with my leftover turkey.

0:19:42 > 0:19:44Out of all curry recipes,

0:19:44 > 0:19:48the best one I've found was across the Bay of Bengal in Sri Lanka.

0:19:53 > 0:19:55You start by frying off some spices.

0:19:55 > 0:19:58They're cloves, cardamom and some cinnamon.

0:20:00 > 0:20:02I'm cooking this in coconut oil,

0:20:02 > 0:20:04which you can get here in Asian supermarkets.

0:20:07 > 0:20:10Into the spices go some finely chopped onions.

0:20:10 > 0:20:13They're allowed to soften until they're transparent.

0:20:14 > 0:20:18Then a spoonful of crushed garlic, a loving spoonful.

0:20:18 > 0:20:23Well, it is Christmas, and about the same amount of ginger, loving again.

0:20:23 > 0:20:26Now some roasted Sri Lankan curry powder,

0:20:26 > 0:20:28which has a great depth of flavour,

0:20:28 > 0:20:31chilli powder and some ground turmeric.

0:20:32 > 0:20:35Get that all mixed through and then put in

0:20:35 > 0:20:37some chopped and de-seeded fresh tomatoes.

0:20:38 > 0:20:40Best not to use tinned ones for this,

0:20:40 > 0:20:45they're a little bit sweet, and you want to end up with a sharper taste.

0:20:46 > 0:20:48Now put in a twigful of curry leaves

0:20:48 > 0:20:51and while they begin to infuse the curry,

0:20:51 > 0:20:55you can soften up a couple of sticks of lemongrass.

0:20:55 > 0:20:57Don't bash them too hard this time.

0:20:57 > 0:21:00Then some pandan leaf, coarsely chopped.

0:21:00 > 0:21:04Very subtle, a must-have in Sri Lankan cooking,

0:21:04 > 0:21:07I'm sure they'll be in the supermarket in a year or two.

0:21:07 > 0:21:11And, lastly, to finish the sauce, a tin of coconut milk.

0:21:15 > 0:21:18I just remember saying not so long ago that one of the things

0:21:18 > 0:21:23I remember about leftover turkey was the curries I always had

0:21:23 > 0:21:27when I was a child and how it wasn't the best thing.

0:21:27 > 0:21:30Well, I mean, I like my mum's curries.

0:21:30 > 0:21:35They had sultanas, desiccated coconut, apple, in chunks,

0:21:35 > 0:21:40and tinned curry powder, but this is slightly different.

0:21:40 > 0:21:44Sri Lankan curries are a bit of a revelation to me anyway.

0:21:44 > 0:21:48I'm rather used to... You know, 90% of all the Indian restaurants

0:21:48 > 0:21:53in Great Britain originated in Bangladesh,

0:21:53 > 0:21:57so coming on to Sri Lankan curries was just marvellous,

0:21:57 > 0:22:01that trinity of flavours in most Sri Lankan curries -

0:22:01 > 0:22:05pandan leaves, curry leaves and cinnamon.

0:22:05 > 0:22:09When you taste that, it takes you right back to that lovely island.

0:22:12 > 0:22:16Now for the rest of that cold turkey, whatever you've got left.

0:22:16 > 0:22:18I've got still got some white breast meat to use

0:22:18 > 0:22:20but the legs are just as useful.

0:22:20 > 0:22:24Hopefully you'll have some reasonably chunky pieces

0:22:24 > 0:22:27because they will be more satisfying.

0:22:27 > 0:22:32Season it all with some salt and then, for that specific bit of fire,

0:22:32 > 0:22:37put in four or five hot chillies, seeds and all this time.

0:22:37 > 0:22:41Let's not be shrinking violets about this. You want some heat.

0:22:41 > 0:22:43Lastly, the juice of a lime.

0:22:43 > 0:22:46I wish I'd learnt the trick of massaging the fruit

0:22:46 > 0:22:47before we filmed this bit

0:22:47 > 0:22:51because it certainly does make it easier to get more juice out.

0:22:55 > 0:22:57One of the things that I need to add here is that

0:22:57 > 0:23:02when you're stirring these curries or other dishes with leftover meat,

0:23:02 > 0:23:05do it very gently, otherwise it all breaks up

0:23:05 > 0:23:09and just goes into a rather unattractive mush.

0:23:09 > 0:23:11You want lumps. Final taste.

0:23:13 > 0:23:16That's it. That is delish.

0:23:16 > 0:23:22Serve with rice, and that's the end of your cold turkey, oriental-style.

0:23:24 > 0:23:27SHE SINGS IN OWN LANGUAGE

0:24:08 > 0:24:12That curry looked delicious and spicy food is just what you need

0:24:12 > 0:24:14after a late night of New Year's Eve partying.

0:24:14 > 0:24:16Now I suspect a lot of you are feeling a little bit fragile

0:24:16 > 0:24:19this morning, so I thought I'd show you a very simple recipe

0:24:19 > 0:24:22that's perfect to get you going for the day ahead.

0:24:22 > 0:24:24This is like a Welsh rarebit, quite appropriate, really.

0:24:24 > 0:24:26Like that? It isn't just cheese on toast.

0:24:26 > 0:24:29You don't throw these together, do you, James?

0:24:29 > 0:24:31- No, this is assembled together, isn't it?- Yeah.

0:24:31 > 0:24:35So how would you make your Welsh rarebit, please, Alex Jones?

0:24:35 > 0:24:37- Me?- Yeah.- Um...

0:24:37 > 0:24:41Gosh... So a Welsh rarebit is basically a toasty with cheese

0:24:41 > 0:24:44- and a bit of bacon. Am I right? - It could be. Yeah, it could be.

0:24:44 > 0:24:47- It doesn't have to have bacon though, does it?- No.

0:24:47 > 0:24:51So I would probably buy one of those machines that make toasties

0:24:51 > 0:24:54and put two pieces of bread and some cheese in it.

0:24:54 > 0:24:56Yeah, that would be a cheese sandwich.

0:24:56 > 0:24:59However, what I am going to try and attempt is to make

0:24:59 > 0:25:02a proper Welsh rarebit. Over here we've got a mixture of Cheddar...

0:25:02 > 0:25:04There you go.

0:25:04 > 0:25:06And some Ogleshield, which is lovely.

0:25:06 > 0:25:10It's basically a cheese made by the Montgomery brothers,

0:25:10 > 0:25:13who make Cheddar, and it's from Jersey cows.

0:25:13 > 0:25:15It's wonderful stuff.

0:25:15 > 0:25:17And the way you make this is basically take half and half...

0:25:17 > 0:25:21You can use all Cheddar. You can actually do this with Stilton, as well.

0:25:21 > 0:25:22A bit of milk in there.

0:25:22 > 0:25:25Now you could, of course, in Ireland,

0:25:25 > 0:25:28whack a bit of Guinness in there or beer.

0:25:28 > 0:25:32The idea is we melt down the cheese. And the idea is not to boil it

0:25:32 > 0:25:36cos if you boil, the fats in the cheese split.

0:25:36 > 0:25:39So, while that's cooking... You can see it's just melting down nicely.

0:25:39 > 0:25:41At this point now I can add some Worcester sauce, some Tabasco,

0:25:41 > 0:25:44a bit of mustard, some flour, and some breadcrumbs.

0:25:44 > 0:25:46Add an egg yolk and it's done. There you go.

0:25:46 > 0:25:48This is kind of a difficult way around making

0:25:48 > 0:25:53- a cheese toasty though, isn't it? - Is it? Kind of, yeah.

0:25:53 > 0:25:55But you cook a lot on the One Show, don't you?

0:25:55 > 0:25:59We do the odd thing. I mean, they've stopped ME from cooking.

0:25:59 > 0:26:00They've stopped YOU from doing it, yeah.

0:26:00 > 0:26:03Congratulations on it, by the way.

0:26:03 > 0:26:06- Thank you.- What happened when you got the phone call? Where were you?

0:26:06 > 0:26:08Cos it's a massive job.

0:26:08 > 0:26:10It was a massive job. Well, it is a massive job.

0:26:10 > 0:26:15I was in Brighton doing a skateboarding competition

0:26:15 > 0:26:16for an extreme sports programme.

0:26:16 > 0:26:20You couldn't get more far removed from The One Show.

0:26:20 > 0:26:22And the editor of the programme phoned and said...

0:26:22 > 0:26:24I said, "Sorry I've missed all your calls

0:26:24 > 0:26:26"but I've been interviewing these skateboarders,"

0:26:26 > 0:26:29and he said, "Well, you will be cos I was just about to offer you the job,"

0:26:29 > 0:26:31and I sort of dropped my phone in the sand.

0:26:31 > 0:26:34- THEY LAUGH - Bad start.

0:26:34 > 0:26:37And that was it, really, it's just gone from strength to strength.

0:26:37 > 0:26:40It's just gone on from there and luckily it seems to be working,

0:26:40 > 0:26:42which is brilliant. I love it.

0:26:42 > 0:26:44Is TV something...? You always wanted to do it.

0:26:44 > 0:26:46You did it when you were at college and stuff like that?

0:26:46 > 0:26:49Yeah, I'd been doing it for ten years before I got

0:26:49 > 0:26:53The One Show job, in Wales, which was great training.

0:26:53 > 0:26:57Cos, as you know, live telly every day is quite difficult.

0:26:57 > 0:27:00How you do live telly and cook at the same time, I don't know.

0:27:00 > 0:27:02Cos I've got six days in between working with

0:27:02 > 0:27:04the likes of Gennaro Contaldo, so I can recover.

0:27:04 > 0:27:07- Well, you need the break. - That's the idea.

0:27:07 > 0:27:10- He needs the break. - Why always me? Why?

0:27:10 > 0:27:13I need the break more than anything else. A little bit of toast in here.

0:27:13 > 0:27:16That's going to go on there, and I've just added an egg yolk

0:27:16 > 0:27:18into here so you've got this.

0:27:18 > 0:27:20The idea is you can make this in advance,

0:27:20 > 0:27:22stick it in the fridge, and when you want it,

0:27:22 > 0:27:24you can put it on your toasty.

0:27:24 > 0:27:27But isn't it dangerous, James, to eat eggs that haven't been cooked?

0:27:27 > 0:27:30- They are going to be cooked in a second.- Right.

0:27:30 > 0:27:33- It gets put under the grill again. - OK.

0:27:33 > 0:27:36- That looks really nice. - Some black pepper, some salt, that goes in there.

0:27:36 > 0:27:38So you got the phone call,

0:27:38 > 0:27:40but all that training you did on all those sport shows

0:27:40 > 0:27:44and particularly those kids, shows that you did in your early years,

0:27:44 > 0:27:46must have stood you in good stead.

0:27:46 > 0:27:49It does, yeah. On kids' telly you've got to be game for a laugh,

0:27:49 > 0:27:52you've got to be quite adaptable

0:27:52 > 0:27:55and able to go with the flow, so it's really good training.

0:27:55 > 0:27:56All those custard pies...

0:27:56 > 0:27:59I didn't think I'd see any of those on The One Show

0:27:59 > 0:28:01but then obviously Chris Evans joins me on a Friday

0:28:01 > 0:28:03and he's reintroduced custard pies.

0:28:03 > 0:28:06Well, this is not custard. This is a quick and simple chutney.

0:28:06 > 0:28:10Shallots, apples, tomatoes, which I'm just going to dice up.

0:28:10 > 0:28:12When you add that to caramelised sugar and vinegar,

0:28:12 > 0:28:16it makes a very, very quick and simple chutney to go with this.

0:28:16 > 0:28:19- OK.- So that's that one. Just in the oven here.

0:28:19 > 0:28:22This is a good brunch dish, isn't it?

0:28:22 > 0:28:25Well, it's a brunch dish but you could have this any time, really.

0:28:25 > 0:28:29It is actually a really simple, simple little dish.

0:28:29 > 0:28:33It's not rocket science, it's very, very simple. Very quick, as well.

0:28:33 > 0:28:35The chutney literally goes like this.

0:28:35 > 0:28:36But, like I said at the top of the show,

0:28:36 > 0:28:40cookery isn't your strong point. Lots and lots of disasters.

0:28:40 > 0:28:42I was looking at all the disasters that you've had.

0:28:42 > 0:28:44Some memorable ones like...

0:28:44 > 0:28:48- Well, it didn't involve cooking, but oysters.- Ugh!

0:28:49 > 0:28:51- Go on, then.- I can hardly think about oysters.

0:28:51 > 0:28:54You see, every time we film, for some reason,

0:28:54 > 0:28:58when it's something to do with seafood and a food item,

0:28:58 > 0:29:00the oysters come out.

0:29:00 > 0:29:03And we went to Brittany to film a holiday show

0:29:03 > 0:29:06- and they're quite famous for their oysters.- Very famous.

0:29:06 > 0:29:07I used to work there, yeah.

0:29:07 > 0:29:10So we went to a port where they were bringing the oysters in.

0:29:10 > 0:29:13They opened it fresh from the sea.

0:29:13 > 0:29:15Full of saltwater.

0:29:15 > 0:29:18I knocked it back, as you do, without any...

0:29:18 > 0:29:21- First time you've ever tried an oyster?- No, this was the second time.

0:29:21 > 0:29:24The first time was a disaster but at least they'd seasoned it

0:29:24 > 0:29:27with a bit of lemon juice and lime and what have you.

0:29:27 > 0:29:32This time it was seasoned with the sea, basically.

0:29:32 > 0:29:33Nothing.

0:29:33 > 0:29:35So I knocked it back and it was a really large oyster

0:29:35 > 0:29:38and it just got trapped here.

0:29:38 > 0:29:40- There.- Was it trying to get out?

0:29:40 > 0:29:43I know. And I was trying to be polite

0:29:43 > 0:29:45because I didn't want to upset the man,

0:29:45 > 0:29:48and my eyes were watering because I really didn't like it,

0:29:48 > 0:29:51really watering, and in the end I just choked

0:29:51 > 0:29:56and the oyster flew back out and landed on the man's cheek.

0:29:56 > 0:30:00- On his face?- And slid down his face. - THEY GROAN AND LAUGH

0:30:00 > 0:30:02- You're making that up. - Me and oysters, we're finished.

0:30:02 > 0:30:05You're making that up.

0:30:05 > 0:30:09I mean, eggs are hell, but oysters are another level of hell.

0:30:09 > 0:30:12Right, look at this. This is nearly ready now.

0:30:12 > 0:30:15Look, you've got our chutney. I can do this... You can make this easy.

0:30:15 > 0:30:18- You could easily do this at home. - Right.- I've made the chutney,

0:30:18 > 0:30:20done the Welsh rarebit, got the bread on there,

0:30:20 > 0:30:22all while talking to you. At home tonight - easy.

0:30:22 > 0:30:23- OK.- Chutney's on here.

0:30:23 > 0:30:26You've got a bit of chilli in there to give it a kick.

0:30:26 > 0:30:29The apples and tomatoes have gone in there. The bread has been toasted.

0:30:29 > 0:30:31I've taken that filling that's got the egg yolk in,

0:30:31 > 0:30:34which is this stuff that you can sit in the fridge. Delicious.

0:30:34 > 0:30:36You can make that with Stilton, like I was saying.

0:30:36 > 0:30:39Pop it under the grill...

0:30:39 > 0:30:41and you end up...

0:30:41 > 0:30:44- with my version of Welsh rarebit. - That looks amazing.

0:30:46 > 0:30:49So when you can actually serve this,

0:30:49 > 0:30:52you can take a slice of this,

0:30:52 > 0:30:55you can have it with salad like that..

0:30:55 > 0:30:56That looks really nice.

0:30:56 > 0:30:59Now I put tomatoes in here cos I know you like those.

0:30:59 > 0:31:01That's with a little bit of apple,

0:31:01 > 0:31:05and the idea is it needs this little bit of spice with it,

0:31:05 > 0:31:08particularly the tomatoes and the apples, to go with it.

0:31:09 > 0:31:11Thank you very much.

0:31:11 > 0:31:13And there you have my version of a grilled Welsh rarebit.

0:31:13 > 0:31:16Slightly different to yours, just cheese on toast.

0:31:16 > 0:31:18I don't have one, James, let's face it.

0:31:18 > 0:31:20It's tasty with those tommies and stuff,

0:31:20 > 0:31:22just a little bit of that, the whole lot together.

0:31:22 > 0:31:25It'll be quite hot cos it's just come out the grill.

0:31:27 > 0:31:29Mm...

0:31:29 > 0:31:31Better than cheese on toast, isn't it?

0:31:31 > 0:31:33Mm! Mm!

0:31:37 > 0:31:40And if you'd like to have a go at making that rarebit

0:31:40 > 0:31:43or trying your hand at any of the recipes you've seen on today's show,

0:31:43 > 0:31:48all of those are just a click away at bbc.co.uk/recipes.

0:31:48 > 0:31:50Today we're looking back at some of the tastiest dishes

0:31:50 > 0:31:52from the Saturday Kitchen recipe book.

0:31:52 > 0:31:56Now it's time to warm you up with a spicy recipe using pork cheeks.

0:31:56 > 0:31:59Now they're a great inexpensive ingredient at the moment.

0:31:59 > 0:32:03They just need a little time to cook and a top recipe to follow.

0:32:03 > 0:32:05Here's Jun Tanaka with just that.

0:32:05 > 0:32:06- Great to have you on the show again. - Cheers.

0:32:06 > 0:32:09What's the name of our dish? What are we cooking?

0:32:09 > 0:32:12It's going to be spicy braised pig's cheeks with caramelised squid

0:32:12 > 0:32:14- and a wet polenta.- OK.

0:32:14 > 0:32:16One of the best cuts of pork, it really is.

0:32:16 > 0:32:19I always say that the part of the animal that does the most amount

0:32:19 > 0:32:22is the best tasting but takes the longest time cooking.

0:32:22 > 0:32:24- It's the same thing with these.- Yep. - So, pig's cheeks,

0:32:24 > 0:32:26these will be braised. What's the rest of our ingredients?

0:32:26 > 0:32:29I'm going to braise it inside spices.

0:32:29 > 0:32:33It's going to be ginger, cinnamon, star anise, some mixed spice

0:32:33 > 0:32:35and some coriander,

0:32:35 > 0:32:37and then I'm going to put some soy sauce and honey,

0:32:37 > 0:32:39give a nice sweetness to it,

0:32:39 > 0:32:41a little bit of a red wine vinegar and chicken stock,

0:32:41 > 0:32:43and then I'll serve it with some squid.

0:32:43 > 0:32:45Pork and squid works beautifully together.

0:32:45 > 0:32:46It does work well.

0:32:46 > 0:32:49Chorizo and stuff like that with squid is fantastic. Wet polenta.

0:32:49 > 0:32:53We've got some polenta here, we've got milk and chicken stock.

0:32:53 > 0:32:55We're going to add some cheese and butter at the end.

0:32:55 > 0:32:58Then you've got this great seasonal ingredient - curly kale.

0:32:58 > 0:33:01- I'm going to do the wet polenta cos that does take a while.- OK.

0:33:01 > 0:33:03- Over to you, then.- Fire away. First thing...

0:33:03 > 0:33:06- OIL SIZZLES That's hot.- The pan is smoking.

0:33:06 > 0:33:09OK. ..is to seal off the pig's cheeks.

0:33:09 > 0:33:11We're going to give it colour.

0:33:11 > 0:33:13We're braising it so we're cooking inside liquid,

0:33:13 > 0:33:16but we're going to caramelise it on both sides just to give it

0:33:16 > 0:33:23that caramelised flavour before we add all the rest of the vegetables

0:33:23 > 0:33:25and the stock to it. So nice and caramelised.

0:33:25 > 0:33:30The great thing about these is all the fat that runs through it

0:33:30 > 0:33:33because that melts and makes it really tender,

0:33:33 > 0:33:37and prevents it from drying out, as well.

0:33:37 > 0:33:40They're becoming more and more popular, these.

0:33:40 > 0:33:44There were things in the newspaper about pig's trotters

0:33:44 > 0:33:45and oxtail and stuff like that.

0:33:45 > 0:33:48Cheeks are another one that people should look out for

0:33:48 > 0:33:51because braising them, they are absolutely delicious, aren't they?

0:33:51 > 0:33:53Yeah. And they're really, really good value, as well.

0:33:53 > 0:33:56You can get... I buy it at the restaurant

0:33:56 > 0:33:59and I've got this dish on the lunch menu,

0:33:59 > 0:34:02and we buy a kilo of pig's cheeks, which is a good quantity,

0:34:02 > 0:34:05- for £8. Which is hardly anything. - It's a lot, yeah.

0:34:07 > 0:34:11- OK, carrots go in.- Shan't ask you what you sell them for either.

0:34:11 > 0:34:14- LAUGHING:- Quite a lot. You should come down.

0:34:14 > 0:34:16So literally this is your wet polenta.

0:34:16 > 0:34:18That's what you're looking for.

0:34:18 > 0:34:20The secret is not to add too much of the liquid first.

0:34:20 > 0:34:23You can always add more of the milk and stock a bit later

0:34:23 > 0:34:26and finish it off with butter and some Parmesan cheese.

0:34:26 > 0:34:28I might need a bit more milk in there.

0:34:28 > 0:34:31So you're sealing these off to get a little bit of colour in there.

0:34:31 > 0:34:34- On both sides.- The veg, what have put in there, veg-wise?

0:34:34 > 0:34:39I've put some chopped onions, some carrots, some thyme, bay leaf,

0:34:39 > 0:34:43and a clove of garlic, as well. Get a nice caramelisation on it.

0:34:43 > 0:34:46So what does the New Year bring for Mr Tanaka then?

0:34:46 > 0:34:47What's the New Year bringing?

0:34:47 > 0:34:51Top of the leaderboard on the omelette challenge.

0:34:51 > 0:34:54- Really?- That's it.- Pressure's on then, isn't it?

0:34:54 > 0:34:57If I start the New Year like that, I know everything else...

0:34:57 > 0:35:00A little birdie told me... You don't know this but a little birdie told me

0:35:00 > 0:35:02in your restaurant you practise the omelette challenge.

0:35:02 > 0:35:06- No, I...- Come on!- No, honestly! - Yes, you do! Yes, you do!

0:35:06 > 0:35:09- He said you've- practised. I don't.

0:35:09 > 0:35:12Well, OK. There we go. I do.

0:35:12 > 0:35:14Yes, yes, yes.

0:35:14 > 0:35:16Right, so we're covering these up.

0:35:16 > 0:35:19No flour in here like normal stew? Just literally as they are, yeah?

0:35:19 > 0:35:23- Yeah, no flour inside that.- And you want to glaze the pan out there.

0:35:23 > 0:35:27Yeah. We're going to reduce down the stock afterwards

0:35:27 > 0:35:29and that's going to help thicken it up.

0:35:29 > 0:35:31A little bit of red wine vinegar goes in there.

0:35:31 > 0:35:34Now in there, I've added some of the spices.

0:35:35 > 0:35:39- Actually, I'll add all the spices. - OK.- Cook those out.

0:35:39 > 0:35:43- Red wine vinegar has gone in.- That's the star anise gone in there as well.

0:35:43 > 0:35:47Then I'm going to add white wine...

0:35:47 > 0:35:49some honey...if it comes out,

0:35:49 > 0:35:51and the soy sauce.

0:35:51 > 0:35:53If you're wondering why I'm still stood here,

0:35:53 > 0:35:56you HAVE to keep stirring this, cos it can catch quite quickly.

0:35:56 > 0:35:58So literally keep cooking it.

0:35:58 > 0:36:01It takes about a good five minutes to cook

0:36:01 > 0:36:05but just literally keep stirring it. It will catch quite badly.

0:36:05 > 0:36:09OK, chicken stock goes in, and you don't want to add too much,

0:36:09 > 0:36:10just enough to cover the pig's cheeks.

0:36:10 > 0:36:12- Do you want that in the oven? - Yeah, please.

0:36:12 > 0:36:14There you go. Lid on.

0:36:14 > 0:36:18180 for about an hour and then take the lid off for the last half-hour.

0:36:18 > 0:36:20There you go. Don't forget that all of today's studio recipes,

0:36:20 > 0:36:23including this one from Jun, are on our website.

0:36:23 > 0:36:25Go to bbc.co.uk/saturdaykitchen.

0:36:25 > 0:36:30You can find dishes from our previous shows on bbc.co.uk/recipes.

0:36:30 > 0:36:31Right, there we go.

0:36:31 > 0:36:34You take the lid off to allow it to reduce down a bit, right?

0:36:34 > 0:36:36That's it. So it glazes

0:36:36 > 0:36:38and you can see it's gone a really nice...

0:36:38 > 0:36:43OK, I'm going to turn that off and just keep that on there. There we go.

0:36:43 > 0:36:46..glazed. And just spoon the sauce over it.

0:36:46 > 0:36:50You can see it's gone a really nice shiny...

0:36:50 > 0:36:52And these will literally just fall apart,

0:36:52 > 0:36:53they are absolutely delicious.

0:36:53 > 0:36:55Watch your hand on that pan.

0:36:56 > 0:36:58The thing is, you don't want to overcook it

0:36:58 > 0:37:00because you don't want to lose that shape.

0:37:01 > 0:37:06Strain the sauce through, get rid of all that onions and carrots.

0:37:06 > 0:37:08Wet polenta then, Stephen?

0:37:08 > 0:37:12- I've never seen or tried polenta. - Another first?- Yeah, it's a first.

0:37:12 > 0:37:15And that's a lump of Parmesan.

0:37:15 > 0:37:18Mm, yeah, great, bring it on. Yeah, bring it on.

0:37:18 > 0:37:22And usually on this show we've got a bit of butter

0:37:22 > 0:37:24somewhere along the line.

0:37:24 > 0:37:27Get that in there and mix it all together. That's going to be that one.

0:37:27 > 0:37:30So tell us about your squid. What are you doing there?

0:37:30 > 0:37:33I'm just... It's been cleaned, I've cut it in half

0:37:33 > 0:37:35and I'm just scoring the underside of it.

0:37:35 > 0:37:38Now, I was talking to Phil earlier

0:37:38 > 0:37:41and he said that every time he cooks squid it tastes like rubber,

0:37:41 > 0:37:44and the secret is don't cook it a lot.

0:37:44 > 0:37:46You cook it literally for about 30 seconds

0:37:46 > 0:37:49and if you really want to, you can marinade it beforehand

0:37:49 > 0:37:51in papaya or pineapple for about half an hour

0:37:51 > 0:37:53and it totally rises it.

0:37:53 > 0:37:56Aren't there two rules of thumb? You either cook it for a long time

0:37:56 > 0:37:59- or cook it quickly?- Yeah, exactly. - Cos it'll do the same as the pig cheeks,

0:37:59 > 0:38:02it'll start to break down, but the secret is not to cook it in-between.

0:38:02 > 0:38:05- I think that's the key to it. - Right, is the polenta ready?

0:38:05 > 0:38:07It's nearly there. You want to season it up? It's not far off.

0:38:07 > 0:38:09I'll just season it up for you.

0:38:09 > 0:38:14This is a bit of the old chard, which I'll get the butter on here.

0:38:14 > 0:38:16Nice hot pan, get some butter in there

0:38:16 > 0:38:18and then cook it how we've cook it in the past.

0:38:18 > 0:38:21You put butter and water together in the pan

0:38:21 > 0:38:24and you get this emulsion, which is what you want.

0:38:24 > 0:38:26Right, so salt and pepper on your squid.

0:38:26 > 0:38:28Yeah. Has that been seasoned?

0:38:28 > 0:38:29No, not yet, not yet.

0:38:31 > 0:38:33- I'm not as quick as you, you know. - There you go.

0:38:33 > 0:38:36I always pick recipes where there's far too many pans.

0:38:36 > 0:38:39Yeah, I know, a million different pans.

0:38:39 > 0:38:40Happy with that?

0:38:42 > 0:38:43- Yeah.- Yeah?

0:38:43 > 0:38:47- Large spoon.- Large spoon, there you go, large spoon.

0:38:47 > 0:38:52- Cheers.- So, black pepper in the old chard there,

0:38:52 > 0:38:54and keep the colour on that. That's the secret.

0:38:54 > 0:38:57See how quickly it takes to cook. That's that one.

0:38:57 > 0:38:59Now squid goes in at the last minute.

0:38:59 > 0:39:01- 30 seconds.- There's a sink in the back to wash your hands.

0:39:01 > 0:39:03There you go. Really, really hot pan.

0:39:05 > 0:39:07Seriously hot. You can see that's very, very hot.

0:39:07 > 0:39:09It's curling up there.

0:39:09 > 0:39:13And you're scoring it because it's easier to eat, isn't it?

0:39:13 > 0:39:16Yeah, and also once you've scored it,

0:39:16 > 0:39:18- it curls up really, really nicely. - Yeah.

0:39:20 > 0:39:23- Are we plating on this one? - You can plate it there, yeah.

0:39:23 > 0:39:24- I started on this one.- OK.

0:39:26 > 0:39:28GIGGLING You've lost me, Jun.

0:39:28 > 0:39:30I haven't got a clue. I'm going to step back

0:39:30 > 0:39:33- cos I haven't got a clue what's happening.- I'm enjoying this.

0:39:33 > 0:39:36Next time I'll pick a recipe with less pans.

0:39:37 > 0:39:40- Oh, you and your men. - Are you following this?

0:39:40 > 0:39:42Yes, got that.

0:39:42 > 0:39:46The polenta goes on, nice and wet, mashed potato consistency.

0:39:47 > 0:39:50Pig's cheeks go on top. It will be worth it.

0:39:50 > 0:39:53Yeah, the flavour will be worth it, definitely.

0:39:53 > 0:39:56- It looks fantastic, I have to say. - Mm!- A few of them.

0:39:56 > 0:39:59- The sauce goes straight over the top.- You've strained the sauce off?

0:39:59 > 0:40:02Yeah, just to get rid of all the excess veg.

0:40:02 > 0:40:04And then we've got the squid.

0:40:04 > 0:40:08He's almost as quick as the omelette. Look at him, he's off!

0:40:08 > 0:40:11- And then some of the squid.- Now people just switching on would go,

0:40:11 > 0:40:13"What, squid and pork?"

0:40:13 > 0:40:17- Yeah, but the Spanish do squid and pork quite often, don't they?- Yeah.

0:40:17 > 0:40:20That goes on top and there we go, a simple, simple dish.

0:40:20 > 0:40:22Ugh! Simple, simple, simple?

0:40:22 > 0:40:24It is if you watch it back, yeah, on iPlayer.

0:40:24 > 0:40:26What's the name of it?

0:40:26 > 0:40:30That's braised spicy pig's cheeks, caramelised squid, kale and polenta.

0:40:30 > 0:40:34Easy as that. With two people in six and a half minutes - done.

0:40:39 > 0:40:42There we go. We get to dive into this.

0:40:42 > 0:40:46Stephen, you're looking really happy with this.

0:40:46 > 0:40:49You look as though it's your last supper, mate. There you go.

0:40:49 > 0:40:52I'm really sorry but I'm one of these really odd people

0:40:52 > 0:40:56that if something sounds funny or it looks funny, that puts me off.

0:40:56 > 0:40:59- Really?- Yeah. - What's funny about the cheek then?

0:40:59 > 0:41:02- Cheek? It's a cheek!- Yeah, but all the times your mum goes...

0:41:02 > 0:41:03- Look at that.- Yeah!

0:41:03 > 0:41:06What's the difference between an arm and a cheek?

0:41:06 > 0:41:10- It's just the idea.- Well, exactly. An arm is like, "Ooh," meaty.

0:41:10 > 0:41:13Cheek is, "Aw," where you smile. It's sad.

0:41:13 > 0:41:15It used to smile but then again... HE LAUGHS

0:41:15 > 0:41:18Oh, and the tentacles. Oh, I can't do tentacles!

0:41:18 > 0:41:21- Really?- Eat it!- No...

0:41:21 > 0:41:24- Yes, you're eating it! Yes! - All that hard work.

0:41:24 > 0:41:27I know, the hard work, all those pans.

0:41:27 > 0:41:29Ah, it's going to come and eat me.

0:41:29 > 0:41:33- I'll do one of these.- Try it. - Ugh...- Go for it.

0:41:33 > 0:41:35- All right.- Have a little cheek now.

0:41:35 > 0:41:37Look, I'm shaking!

0:41:37 > 0:41:39Just pretend it's steak.

0:41:39 > 0:41:42And there's polenta with Parmesan cheese.

0:41:44 > 0:41:47See?

0:41:47 > 0:41:50THEY LAUGH

0:41:50 > 0:41:52And? And?

0:41:52 > 0:41:54Is that going to go on your hell list?

0:41:56 > 0:41:59Do you want to pass it down? THEY LAUGH

0:42:00 > 0:42:04That's a first on Saturday Kitchen! Look at that!

0:42:04 > 0:42:06Instant reaction is what?

0:42:06 > 0:42:09It's not my thing.

0:42:09 > 0:42:11- I'm sorry.- That's all right.

0:42:11 > 0:42:13What do you reckon?

0:42:14 > 0:42:16- Amazing.- Amazing, you see.

0:42:19 > 0:42:21I love the wet polenta, I love the pig cheek.

0:42:21 > 0:42:24- Basically, it's like surf and turf, isn't it?- It is, yeah.

0:42:24 > 0:42:27It's fabulous. It's really good, but simple?

0:42:27 > 0:42:31Hm... I don't know about that. But it's an amazing dish, amazing dish.

0:42:31 > 0:42:32Such quality in pig's cheeks.

0:42:32 > 0:42:35Maybe I just don't like strong flavours.

0:42:35 > 0:42:37That's what I'm getting from that, lots of strong flavours.

0:42:41 > 0:42:45Don't worry. We did eventually cook something Stephen liked.

0:42:45 > 0:42:49Now let's step way back in time to join the brilliant Keith Floyd

0:42:49 > 0:42:52on a gastronomic tour of Britain and Ireland.

0:42:52 > 0:42:55Sit back and enjoy the master at work.

0:42:56 > 0:42:58All sensible television programmes

0:42:58 > 0:43:01start with a man leaning over the gate telling you where he is.

0:43:01 > 0:43:04Of course, we're not a sensible television programme

0:43:04 > 0:43:07but we are prepared to give you some clues.

0:43:07 > 0:43:09Cues on clues.

0:43:09 > 0:43:12First, this land was invaded by these fellows.

0:43:12 > 0:43:14The punks.

0:43:14 > 0:43:17They were swiftly followed by all those chaps who invented tea,

0:43:17 > 0:43:22Asterix the Gaul and his men, the Vikings. Then...

0:43:22 > 0:43:25Oops! Good job he doesn't play for England.

0:43:25 > 0:43:29Then swiftly proceeded, succeeded...

0:43:29 > 0:43:30The ears have dropped off.

0:43:30 > 0:43:32Well, look, there's no point mucking about.

0:43:32 > 0:43:34Who do you think wore these? Not the Visigoths.

0:43:34 > 0:43:36They were called the Border Reivers,

0:43:36 > 0:43:40men of bloodcurdling dances, yells, yelps and healthy appetites.

0:43:40 > 0:43:42So you know where we are, don't you?

0:43:42 > 0:43:43North Korea.

0:43:46 > 0:43:50# The fells are alive

0:43:50 > 0:43:54# With the sound of curlews. #

0:43:54 > 0:43:56This is absurd, isn't it?

0:43:56 > 0:43:59Just so you can get what the director called,

0:43:59 > 0:44:03"a sense of place", I have to stand here on this blasted heath

0:44:03 > 0:44:06on these Northumberland fells so you can see the beautiful view,

0:44:06 > 0:44:09when all I've got to do is "quite simply, love", he says,

0:44:09 > 0:44:12cook up a little something with a Roman influence,

0:44:12 > 0:44:15you know, to impress the visiting professor of Roman archaeology,

0:44:15 > 0:44:18Hadrian's Wall, gastronomy, and Northumberland history.

0:44:18 > 0:44:20Very simple, isn't it? And that lot, you,

0:44:20 > 0:44:23are all standing there on your little tripods under umbrellas.

0:44:23 > 0:44:26Just dismantle the whole lot. Dismantle the whole lot.

0:44:26 > 0:44:28Come here and pay some attention to me!

0:44:28 > 0:44:30Thank you very much indeed.

0:44:30 > 0:44:35Now then, the real purpose of this little culinary exercise is to,

0:44:35 > 0:44:38as I say, interpret what the Romans might have eaten, what, 2,000...?

0:44:38 > 0:44:40I don't know, how many thousand years ago?

0:44:40 > 0:44:44..several thousand years ago when they were building this wonderful wall.

0:44:44 > 0:44:46I reckon they'd have eaten quite a lot of pig,

0:44:46 > 0:44:48so I've got a piece of pig here,

0:44:48 > 0:44:50which I'm going to cut up into little cubes.

0:44:50 > 0:44:53Now, I want you to really believe and understand.

0:44:53 > 0:44:55I don't complain as a rule,

0:44:55 > 0:44:58but it is very cold, it is raining, I have got a temperature.

0:44:58 > 0:45:01Richard might have to wipe his lens often, empty his mind

0:45:01 > 0:45:03from time to time cos the rain is coming down.

0:45:03 > 0:45:07So, I've got pieces of pork, I've got bits of carrot,

0:45:07 > 0:45:11I reckon the Romans had...sorry about all this, but this is, you know,

0:45:11 > 0:45:12this is real-life stuff.

0:45:12 > 0:45:15Richard, I'm...I'm actually trying... This is my programme, please.

0:45:15 > 0:45:17I mean, they all know what a carrot looks like. OK?

0:45:17 > 0:45:19I am chopping carrots and onions.

0:45:19 > 0:45:21You don't need to look again, they know what an onion is.

0:45:21 > 0:45:25In this appalling weather trying to make this sort of Roman-type meal

0:45:25 > 0:45:27so I won't do all those together.

0:45:27 > 0:45:29I've got to chop up some garlic

0:45:29 > 0:45:32because it was the Romans, after all, who brought...oh dear...

0:45:32 > 0:45:34who brought garlic to this place.

0:45:34 > 0:45:36I've got all those things together.

0:45:36 > 0:45:40I need some parsley because they were great green herb users,

0:45:40 > 0:45:42the Romans.

0:45:42 > 0:45:43And also, of course,

0:45:43 > 0:45:47what all history and all wars have always been about have been spices

0:45:47 > 0:45:50and things. Even in Grecian, Roman times they were squabbling over it.

0:45:50 > 0:45:53Well, they squabbled over these, cumin seeds, ginger,

0:45:53 > 0:45:55marjoram, thyme, dill and stuff like that...

0:45:55 > 0:45:57is a typical selection of Roman herbs.

0:45:57 > 0:46:00I mean, they had more herbs than Sainsbury's, I can tell you.

0:46:00 > 0:46:03Anyway, that goes into my pot like that

0:46:03 > 0:46:04because you've got to remember, like me,

0:46:04 > 0:46:06these guys were stuck out here, you know,

0:46:06 > 0:46:08nothing on the clock but the maker's name

0:46:08 > 0:46:11and if they didn't pickle, preserve or spice their meat,

0:46:11 > 0:46:14it was...like this could be...it could be pretty terrible.

0:46:14 > 0:46:17Anyway, they also had wine, so they whacked a load of wine into

0:46:17 > 0:46:21their pot with these herbs, OK, and spices?

0:46:21 > 0:46:24That's what they did and being Roman soldiers,

0:46:24 > 0:46:26before those little signs that are now along the Hadrian's Wall

0:46:26 > 0:46:29and the Appian Way and all that saying, "Please keep Britain tidy,"

0:46:29 > 0:46:31they probably tossed the bottles into the hedge.

0:46:31 > 0:46:36In we put our meat, carrots, onions and stuff like that

0:46:36 > 0:46:41and we let that marinate now for about 24 hours.

0:46:41 > 0:46:44For about as long as it will take you to do

0:46:44 > 0:46:47the first 700km on a decathlon.

0:46:47 > 0:46:50But let me tell you about something else.

0:46:50 > 0:46:52In fact, I won't tell you about this.

0:46:52 > 0:46:54This was the centurion's Worcester sauce.

0:46:54 > 0:46:58This was the centurion's soy sauce, walk along the wall

0:46:58 > 0:47:00and I'll tell you what it is and why I've got it.

0:47:04 > 0:47:07Emperor Hadrian was a Spanish chap who got the idea to build the

0:47:07 > 0:47:10wall from...the Chinese, of course.

0:47:10 > 0:47:11It's a desolate spot

0:47:11 > 0:47:14but you can easily imagine the legionnaires wrapped in their Armani

0:47:14 > 0:47:18togas under the menacing Northumbrian sky, munching on roasted

0:47:18 > 0:47:23dormice stuffed with minced pork and pinecones. Yum, yum...I think.

0:47:23 > 0:47:26But Northumbria, and here we go for complaints from the other regions,

0:47:26 > 0:47:29must be the most unspoilt and beautiful part of Britain.

0:47:29 > 0:47:32Polanski had it absolutely right when he filmed Macbeth...oops,

0:47:32 > 0:47:35I mean, The Scottish Play, here.

0:47:35 > 0:47:39And this is the home of St Cuthbert and a fine glass of mead.

0:47:39 > 0:47:41Here endeth the first travelogue.

0:47:47 > 0:47:50That took me seconds to research, fascinating, interesting, isn't it?

0:47:50 > 0:47:51But back to the liquid.

0:47:51 > 0:47:55This is the centurion's Daddy's ketchup, tomato sauce,

0:47:55 > 0:47:56call it what you will.

0:47:56 > 0:47:58He wouldn't have eaten anything without it

0:47:58 > 0:48:02because basically his food wasn't too good but, do you know, I made this.

0:48:02 > 0:48:04I knew I was coming up here and I make this about three weeks ago.

0:48:04 > 0:48:05I've had it marinating,

0:48:05 > 0:48:08I've had it...macerating is the word ever since.

0:48:08 > 0:48:12It is anchovies, it's sprats, it's marjoram, it's red wine

0:48:12 > 0:48:15and it's salt. It's all boiled up,

0:48:15 > 0:48:18left to ferment for three or four weeks and strained

0:48:18 > 0:48:20and there you have it. The Centurion sauce.

0:48:20 > 0:48:23In fact, we ought to brand it, Floyd's Centurion Sauce,

0:48:23 > 0:48:25it could be a big hit.

0:48:25 > 0:48:31Anyway, you do tend to drop a bit of that into your pork marinade. OK?

0:48:31 > 0:48:34And also because they didn't have sugar in those days

0:48:34 > 0:48:36and this was a bit tangy and a bit pongy,

0:48:36 > 0:48:39they used to put in a teaspoonful or two of honey.

0:48:39 > 0:48:42That's why honey people are called apiarists.

0:48:42 > 0:48:45I think, if I've got my words right, it's a Latin word too, isn't it?

0:48:45 > 0:48:48Anyway, there it all is. Richard, close-up on that.

0:48:48 > 0:48:49You can feel it, you can smell it.

0:48:49 > 0:48:52There's the marinade, there's the pork, the onions, the herbs,

0:48:52 > 0:48:56the spices and stuff, it's been in there for about 24 hours.

0:48:56 > 0:48:59Now it has to go, wander round here, however you do it.

0:48:59 > 0:49:03It has to go into my typical...on wood mark four or at home

0:49:03 > 0:49:04gas mark six,

0:49:04 > 0:49:07but wood mark four it goes into there...

0:49:07 > 0:49:10SIZZLING

0:49:10 > 0:49:12Four.

0:49:12 > 0:49:16Put the lid on... Richard, I'm talking to you...

0:49:16 > 0:49:18..for about 45 minutes.

0:49:19 > 0:49:21Richard, you wipe your lens, I'll blow my nose

0:49:21 > 0:49:22and that was a bit too hot.

0:49:22 > 0:49:25I know I said gas mark four, I can barely see through the smoke

0:49:25 > 0:49:27and the heat here but I have got this guy coming to do it.

0:49:27 > 0:49:30I can't do that again so we've got to live with it. OK?

0:49:30 > 0:49:32Now, listen...

0:49:32 > 0:49:33HE COUGHS

0:49:33 > 0:49:35Oh, dear, it is ridiculous.

0:49:35 > 0:49:38I made a little joke about the Roman soldiers throwing their bottles

0:49:38 > 0:49:40away but don't be a prat, don't listen to me,

0:49:40 > 0:49:42please don't throw your bottles into the hedges.

0:49:42 > 0:49:45OK? OK, Richard, back on the pot.

0:49:45 > 0:49:46We're not proud on this programme...

0:49:46 > 0:49:49if we need an expert on, say, the Romans, then the director, sparing

0:49:49 > 0:49:53no thought for himself, goes straight to the nearest pub and finds one.

0:49:53 > 0:49:54Hence, Donald McFarlane.

0:49:54 > 0:49:57Donald, what did the Romans, I mean, you know, I feel

0:49:57 > 0:50:00a bit like John Cleese here, what did the Romans do for us?

0:50:00 > 0:50:02I mean, what did they do when they were here?

0:50:02 > 0:50:04OK. I think the first thing is...

0:50:04 > 0:50:09can you imagine the culture shock to the locals? I mean, look around you.

0:50:09 > 0:50:13The locals, the Briganti, the Votadini, the Selgovae,

0:50:13 > 0:50:16would live on the tops of these hills.

0:50:16 > 0:50:20- These are people or birds?- People in this instance, yes, that's right.

0:50:20 > 0:50:26And, um, their quite primitive lifestyle would probably...they'd

0:50:26 > 0:50:29roast an ox and everyone would partake of that.

0:50:29 > 0:50:34What you had when the Romans arrived is a very highly civilised nation.

0:50:34 > 0:50:36Even by our standards.

0:50:36 > 0:50:39They introduced a disciplined system of society

0:50:39 > 0:50:43and along with that, which is the reason why we're here,

0:50:43 > 0:50:47is they introduced foods, commodities which the locals didn't

0:50:47 > 0:50:51have at all, like turnip, like cabbage, like lettuce, like herbs,

0:50:51 > 0:50:54name a herb, the Romans will have brought it here as spice.

0:50:54 > 0:50:57You're telling me the British cabbage was invented by some centurions?

0:50:57 > 0:50:59- It was brought by the Romans, yes. - That's outrageous.

0:50:59 > 0:51:02But I tell you what, Donald, if I don't serve this, you know,

0:51:02 > 0:51:05using of course the standard issue imperial Roman utensils,

0:51:05 > 0:51:08it's going to be cooked to a frazzle. There you go. Listen...

0:51:08 > 0:51:10We had all the Romans, we had all them,

0:51:10 > 0:51:14- but what other influences have sort of stormed onto Northumberland?- Yes.

0:51:14 > 0:51:19Well, following the Roman withdrawal from Britain, the Anglo-Saxons

0:51:19 > 0:51:23came into the ascendancy for again about another 400 years.

0:51:23 > 0:51:27So, as a Roman historian, you are clearly second to none

0:51:27 > 0:51:30- but what do you think of my dish? - I think it's interesting.

0:51:30 > 0:51:35I think you probably recaptured... the flavour...

0:51:35 > 0:51:36HE LAUGHS

0:51:36 > 0:51:39..of yesteryear quite well.

0:51:39 > 0:51:41No, it's not bad actually.

0:51:41 > 0:51:46I think it's got that rough, coarse sauce if you don't mind me saying.

0:51:46 > 0:51:50- My dear fellow...feel free to be edited!- Yes.

0:51:50 > 0:51:52THEY LAUGH

0:51:52 > 0:51:54Which I believe,

0:51:54 > 0:51:57sitting here for probably three hours trying to work my way

0:51:57 > 0:52:00through this, but this rough sauce would be exactly, I'm sure,

0:52:00 > 0:52:03as they would produce it. The liquid I feel has added nothing.

0:52:03 > 0:52:05I know, but I must tell you what,

0:52:05 > 0:52:07if I saw one of those posters in Rome that said

0:52:07 > 0:52:10"Caesar needs you" and this was the kind of food

0:52:10 > 0:52:12you got when you joined up, there's no way I'd go!

0:52:12 > 0:52:16Well, I think we've got to ask the question, "Why did they withdraw?"

0:52:16 > 0:52:20LAUGHTER

0:52:25 > 0:52:29If my director had his way, this shot would last half an hour.

0:52:29 > 0:52:32He loves Newcastle and thinks it the finest city in the world.

0:52:32 > 0:52:34Joking apart though, we are very lucky chaps.

0:52:34 > 0:52:37We asked the Newcastle College Of Science And Technology

0:52:37 > 0:52:39to present us with a taste, just a taste,

0:52:39 > 0:52:42of the northeast and with typical generosity, this lot gave up

0:52:42 > 0:52:47a day to create an edible tableau. Fresh salmon from Berwick on Tweed.

0:52:47 > 0:52:50An unusual dish, loppy dog, which has cheviot lamb

0:52:50 > 0:52:52and vegetables cooked in Newcastle Brown Ale,

0:52:52 > 0:52:55affectionately known as Journey Into Space or Electric Soup.

0:52:55 > 0:53:00A soup even more nutritious than Popeye's spinach, the director says.

0:53:00 > 0:53:04Craster kippers, probably the finest kippers in the universe,

0:53:04 > 0:53:07ho-ho, were baked with some cranberries and rosemary.

0:53:07 > 0:53:09A fillet of pork in flaky pastry.

0:53:09 > 0:53:12My eyes were opened and my mouth watered but I'll let the boss,

0:53:12 > 0:53:14James Walling, talk you through the rest.

0:53:14 > 0:53:19Well, what we've got here... A traditional jugged hare.

0:53:19 > 0:53:23Potted celery. We've got leek and onion stuffing.

0:53:23 > 0:53:25We've got parsnips here.

0:53:25 > 0:53:30We've got roast pheasant with an oatmeal crust which is cracked

0:53:30 > 0:53:33in front of the customer to release the wonderful odours and flavours.

0:53:33 > 0:53:37- What is this? What is this?- This is a traditional northeastern dish...

0:53:37 > 0:53:40A leek pudding... Suet pastry, leeks inside,

0:53:40 > 0:53:44a little bit of ham running through the centre of it as well to

0:53:44 > 0:53:46give an extra bit of flavour to it.

0:53:46 > 0:53:48I been up here in the northeast, which I love,

0:53:48 > 0:53:51now for five days to make this programme.

0:53:51 > 0:53:56I've been into 128 pubs, 94 discotheques, 18 restaurants,

0:53:56 > 0:54:0147 hotels and I haven't seen one of those on anybody's menu anywhere.

0:54:01 > 0:54:03Well, I'm amazed.

0:54:03 > 0:54:06It should be on every menu in the northeast really

0:54:06 > 0:54:10because it is a very traditional northeastern dish.

0:54:10 > 0:54:14But I mean, truly it is very old, it's very solid, very robust

0:54:14 > 0:54:17and the type of thing that I think chefs in this

0:54:17 > 0:54:20part of the country at any rate are trying to get back to.

0:54:20 > 0:54:22And so they should, it's absolutely superb.

0:54:26 > 0:54:27What a man.

0:54:27 > 0:54:31There's more Floydy next week. As ever on Best Bites, we are looking

0:54:31 > 0:54:34back at some of the great cooking from the Saturday Kitchen archives.

0:54:34 > 0:54:36Still to come on today's Best Bites.

0:54:36 > 0:54:39School food champion Henry Dimbleby has his first

0:54:39 > 0:54:41attempt at the Saturday Kitchen Omelette Challenge.

0:54:41 > 0:54:44He's up against the experienced hands of a certain Lawrence Keogh

0:54:44 > 0:54:49but who will come out on top? You can see the action a little later on.

0:54:49 > 0:54:52My good pal Rachel Allen is muscling in on my territory with

0:54:52 > 0:54:53a stunning dessert.

0:54:53 > 0:54:57She's making a chocolate Baked Alaska with warm chocolate sauce.

0:54:57 > 0:55:00Not bad, to be honest.

0:55:00 > 0:55:02And comedian Micky Flanagan faces Food Heaven or Food Hell.

0:55:02 > 0:55:04Would he get his Food Heaven,

0:55:04 > 0:55:07an Indian spiced shoulder of lamb with a red lentil dhal or

0:55:07 > 0:55:10would he get his dreaded food Hell, beetroot

0:55:10 > 0:55:13and a mozzarella salad with beetroot meringues?

0:55:13 > 0:55:15Find out what he gets to eat at the end of the show.

0:55:15 > 0:55:18Now, over the years we've had many fantastic

0:55:18 > 0:55:21recipes from the brilliant Theo Randall.

0:55:21 > 0:55:24Here he is now on his very first visit to the Saturday Kitchen

0:55:24 > 0:55:27studios, not that you would know from this confident way

0:55:27 > 0:55:29he makes squid with borlotti beans.

0:55:29 > 0:55:30Enjoy this one.

0:55:30 > 0:55:33- Great to have you on the show. - Thank you.- Congratulations on your

0:55:33 > 0:55:35- new restaurant.- Thank you very much.

0:55:35 > 0:55:37Fabulous. But we are cooking squid today - tell us what we're doing.

0:55:37 > 0:55:41OK, I'll clean the squid up. Take these tough wings off.

0:55:41 > 0:55:45- What's the dish called?- We are doing squid with borlotti beans, rocket,

0:55:45 > 0:55:46anchovy, chilli.

0:55:46 > 0:55:50I basically fry the squid in a very hot pan with chilli, parsley

0:55:50 > 0:55:52- and a squeeze of lemon. - Very Italian sort of stuff.

0:55:52 > 0:55:56- Yeah.- I believe you want me to chop things up.- Chop the chillies.- OK.

0:55:56 > 0:56:00I want you to chop the parsley. Chop some rocket.

0:56:00 > 0:56:02I always get the chopping jobs.

0:56:02 > 0:56:06- You've got to do it fast because this is a very, very quick recipe. - OK.

0:56:06 > 0:56:08So tell us a little bit about squid

0:56:08 > 0:56:10because the Italians love squid, don't they?

0:56:10 > 0:56:13The thing about this dish is it accentuates the flavour of

0:56:13 > 0:56:15the squid, which is quite sweet when you cook it quickly.

0:56:15 > 0:56:18But the main thing is you've got to cook it quickly.

0:56:18 > 0:56:22And have it not so big. This is as big as you should get.

0:56:22 > 0:56:24The ideal size is about that sort of size.

0:56:24 > 0:56:26Why, is the bigger the stuff, the tougher it is?

0:56:26 > 0:56:30The tougher it is, the bigger it is, yes. The flavour is not as nice.

0:56:30 > 0:56:32It's almost all muscle, isn't it?

0:56:32 > 0:56:34- Yes, exactly.- Talking of big squid,

0:56:34 > 0:56:36last week in New Zealand, a fishermen caught a massive squid.

0:56:36 > 0:56:39- I saw that, it was colossal. - It was something like 990 pounds.

0:56:39 > 0:56:42How old that thing must've been! It's frightening.

0:56:42 > 0:56:45It's not happy now, anyway. So you scored the top.

0:56:45 > 0:56:46I scored the top, criss-cross.

0:56:46 > 0:56:51That will make the squid curl up and I'll slice it up.

0:56:51 > 0:56:55I will season the squid. Some salt. Now we have borlotti beans.

0:56:55 > 0:56:59These are dried beans. You need to soak them for 24 hours.

0:56:59 > 0:57:03This would be absolutely brilliant with fresh borlotti beans.

0:57:03 > 0:57:05But we haven't got them.

0:57:05 > 0:57:09We soak them, put in some chilli, some garlic and some sage.

0:57:09 > 0:57:11Cook slowly for an hour and a half.

0:57:11 > 0:57:15Then we're going to drain them, which we've done already,

0:57:15 > 0:57:17add some olive oil, take out this chilli that's in here.

0:57:17 > 0:57:19Some nice oil.

0:57:19 > 0:57:21Extra virgin.

0:57:23 > 0:57:24Salt and pepper.

0:57:27 > 0:57:30So I've chopped the anchovy, the chilli, what else do I need to chop?

0:57:30 > 0:57:32- Parsley?- You have to chop some rocket.

0:57:32 > 0:57:33- Parsley as well?- And parsley.

0:57:33 > 0:57:36This pan has to be really, really hot.

0:57:36 > 0:57:38I mean, beans, you're not supposed to season them

0:57:38 > 0:57:41until after they are cooked, is that right?

0:57:41 > 0:57:45If you put salt in with a bean, it tends to take the skin off.

0:57:45 > 0:57:49These beans are quite nutty and have a really rich flavour

0:57:49 > 0:57:53so it is best to keep them quite light.

0:57:53 > 0:57:56- Now... - I'm nearly ready.- Hurry up, come on.

0:57:58 > 0:58:02This is his first time on the show. Could well be his last.

0:58:02 > 0:58:04LAUGHTER

0:58:04 > 0:58:05OK, so...

0:58:05 > 0:58:07This is the secret about this dish,

0:58:07 > 0:58:09it's all about getting it all prepared in advance.

0:58:09 > 0:58:13Yeah, but it is so last-minute as well. It's a brilliant lunch thing.

0:58:13 > 0:58:15All right, parsley, anchovy, chilli chopped, boss, what next?

0:58:15 > 0:58:19Great, now we're going to start on the squid. So, really, really hot.

0:58:19 > 0:58:22You literally have to see the smoke coming out of the pan.

0:58:22 > 0:58:26There is no oil in the pan. I've just oiled the squid. OK? So...

0:58:26 > 0:58:30SIZZLING

0:58:30 > 0:58:33- Tentacles in as well. - Because of that, it should start to curl up a bit?

0:58:33 > 0:58:36It should. It takes about 30 seconds.

0:58:36 > 0:58:39Then you'll start to see the colour.

0:58:39 > 0:58:41That's why it is important to score it, it helps it curl up.

0:58:41 > 0:58:46- If you didn't score it, it would be rubbery.- Exactly.

0:58:46 > 0:58:47We don't want to use this bit.

0:58:47 > 0:58:50- There is a sink over there to wash your hands.- And then...

0:58:50 > 0:58:52Let's get rid of all this.

0:58:53 > 0:58:56So those bits left over, you could use those for stock?

0:58:56 > 0:59:01I would use them for stock, yeah. Or even... risotto or something.

0:59:04 > 0:59:06OK. Now this is the colour you want.

0:59:06 > 0:59:08- There you go.- No more than that.

0:59:08 > 0:59:11Now this is your passion as well as Marcus,

0:59:11 > 0:59:13- quality ingredients?- Absolutely.

0:59:13 > 0:59:15Italian ingredients are becoming...

0:59:15 > 0:59:19You can get amazing things online now from various companies.

0:59:19 > 0:59:25I'm getting amazing vegetables now directly from the markets in Italy.

0:59:25 > 0:59:29- Do you go online to source your ingredients as well?- Yeah...

0:59:29 > 0:59:32- It's finding the new companies, really.- Yeah.

0:59:32 > 0:59:34A bit of lemon in there.

0:59:36 > 0:59:38Also, grab that squid before the Japanese nick it.

0:59:38 > 0:59:41I believe nearly half of the squid that we catch

0:59:41 > 0:59:43- all around the world goes to Japan. - Amazing.- They love it.

0:59:43 > 0:59:46- And it is a great, great thing. - Right.- OK?- I will put the beans on.

0:59:46 > 0:59:49- That was your job but I will do it. - Sorry, that was my job.

0:59:49 > 0:59:51- I'll start on that one.- It's OK.

0:59:51 > 0:59:53That's all right, there you go.

0:59:53 > 0:59:55- Do you want me to dress that? - Yes, please.

0:59:55 > 0:59:59Bit of lemon. Bit of oil. I'm cutting this squid quite thin.

0:59:59 > 1:00:02If it was a little bit thinner, the squid, I would cut it bigger.

1:00:02 > 1:00:05Do you think this is the reason why people are put off by squid?

1:00:05 > 1:00:07They have it in restaurants, it's overcooked and

1:00:07 > 1:00:08they never touch it again?

1:00:08 > 1:00:11You've cooked that in 15 - 25 seconds.

1:00:11 > 1:00:13It's about sourcing the right squid.

1:00:13 > 1:00:16Asking your fishmonger to get smaller squid.

1:00:16 > 1:00:19It is quite hard to get but it is really worth it.

1:00:20 > 1:00:23OK, so, I'll just put this on top of the plate.

1:00:23 > 1:00:25Look, all that lovely...

1:00:25 > 1:00:28Smell that, lovely chilli and anchovy and parsley.

1:00:30 > 1:00:33- Is that the lot?- That's it.- As easy as that. What was that dish again?

1:00:33 > 1:00:35It's pan-fried squid with chilli,

1:00:35 > 1:00:38anchovy parsley with chopped rocket and borlotti beans.

1:00:38 > 1:00:40The man's a genius.

1:00:44 > 1:00:48Right. Here we go. Taste this.

1:00:50 > 1:00:54- It smells great, doesn't it? - It is good coming on this show.

1:00:54 > 1:00:56- You get to eat everything, fantastic.- Dive into that.

1:00:56 > 1:00:59You're right about squid because normally you put it in your mouth

1:00:59 > 1:01:02and you're still eating it half an hour later.

1:01:02 > 1:01:06- Yes, chewing it and chewing it. But that is...- With squid, either cook it very, very quickly,

1:01:06 > 1:01:08as we've done here, or very slowly with the bigger stuff?

1:01:08 > 1:01:10I think that's the best thing.

1:01:10 > 1:01:12- That squid, you should cook it quickly.- Yeah.

1:01:12 > 1:01:14It's quite unusual with the borlotti beans as well -

1:01:14 > 1:01:17- have you ever tried that?- That's really lovely. Really, really light.

1:01:17 > 1:01:21- It's quite light.- Yeah, very. - There's no fat or anything in it.

1:01:21 > 1:01:22I'm not finished chewing.

1:01:22 > 1:01:27I think they don't understand what it is that makes it tender

1:01:27 > 1:01:31- and how to use the fish. - Duncan, squid, big fan or not?

1:01:31 > 1:01:34It's not really been my favourite in the past. It's good.

1:01:34 > 1:01:37As you were saying, it's sometimes a bit rubbery, but that's really nice.

1:01:37 > 1:01:3934 quid.

1:01:39 > 1:01:40LAUGHTER

1:01:40 > 1:01:43- Only joking. Marcus, what do you reckon?- Fabulous.

1:01:43 > 1:01:46I love the way you get the seared flavour around the outside

1:01:46 > 1:01:48of the squid, it gives it a great added extra flavour.

1:01:48 > 1:01:51Rather put the oil in the pan, you put the oil on the fish,

1:01:51 > 1:01:53there you go.

1:01:56 > 1:02:01It's obvious why Theo has been back so many times with dishes like that.

1:02:01 > 1:02:05Now Henry Dimbleby is known as the champion of school dinners,

1:02:05 > 1:02:08but would he be our Saturday Kitchen omelette challenge champion too?

1:02:08 > 1:02:10Only Lawrence Keogh stood in his way.

1:02:10 > 1:02:13And the fact that he couldn't make a very good omelette. Check this out.

1:02:13 > 1:02:15All the chefs that come on the show battle it out against the clock

1:02:15 > 1:02:18and each other to test how fast they can make a simple

1:02:18 > 1:02:20straightforward three-egg omelette.

1:02:20 > 1:02:22Lawrence, sitting pretty on our board there

1:02:22 > 1:02:25with 17.72 seconds in the blue board.

1:02:25 > 1:02:28- Ooooh!- However, where would you like to go on the board, Henry?

1:02:28 > 1:02:29Just get on the board!

1:02:29 > 1:02:33I'm planning to start a whole new board just about here.

1:02:33 > 1:02:35- We might need one. - Maybe somewhere over here.

1:02:35 > 1:02:37We've got so many chefs on there.

1:02:37 > 1:02:40Usual rules, let's put the clocks on the screens, please.

1:02:40 > 1:02:42Three-egg omelette, cooked as fast as you can. Are you ready?

1:02:42 > 1:02:44- It's a living hell. - Three, two, one, go.

1:02:47 > 1:02:48Oh, no, I've got shell in there.

1:02:50 > 1:02:52Oh, I didn't put the butter in!

1:03:00 > 1:03:03LAUGHTER

1:03:04 > 1:03:06GONG

1:03:06 > 1:03:07His face is a nightmare.

1:03:08 > 1:03:10OHHHHHH!

1:03:10 > 1:03:12Ho ho ho!

1:03:12 > 1:03:15- That pan was hot. - Five years, five years.

1:03:15 > 1:03:18Five years I've been doing this.

1:03:18 > 1:03:22HENRY KEEPS LAUGHING

1:03:25 > 1:03:29- This one, what is this? Is this like...?- It's garnish.

1:03:29 > 1:03:32- Eh? - Do we have to taste these? >

1:03:32 > 1:03:35I know I like salt, but look.

1:03:35 > 1:03:37LAUGHTER

1:03:37 > 1:03:39It fell when I was making it.

1:03:41 > 1:03:42That's brave. >

1:03:44 > 1:03:46Hmmmm. LAUGHTER

1:03:46 > 1:03:49Have you not come across a Bratislavan style omelette before?

1:03:49 > 1:03:51Uh...

1:03:51 > 1:03:53It's kind of...

1:03:53 > 1:03:54Baveuse!

1:03:54 > 1:03:57Is probably one of the worst we've ever had.

1:03:57 > 1:03:58LAUGHTER

1:03:58 > 1:04:00I don't need a fork, I need a straw.

1:04:00 > 1:04:02Henry...

1:04:06 > 1:04:11You did it in 23.96 seconds.

1:04:11 > 1:04:14Don't you even think about applauding, cos you're definitely

1:04:14 > 1:04:17coming back cos that's not going on the board.

1:04:17 > 1:04:19Aw!

1:04:19 > 1:04:21Lawrence Keogh, however...

1:04:22 > 1:04:25- Think you were quicker? - I don't know.

1:04:25 > 1:04:27You were. You did it in 20.16.

1:04:27 > 1:04:30So that can go back to your new kitchen in London.

1:04:30 > 1:04:34Remember to find out where it is when you start on Monday.

1:04:38 > 1:04:41Terrible efforts, boys, but good fun all the same.

1:04:41 > 1:04:44Now, if you fancy adding that wow factor to your Sunday lunch

1:04:44 > 1:04:48dessert, then Rachel Allen has the perfect suggestion.

1:04:48 > 1:04:50It's a chocolate baked Alaska and yes,

1:04:50 > 1:04:53it really does involve putting ice cream in the oven.

1:04:53 > 1:04:55Check this out.

1:04:55 > 1:04:56It's the brilliant Rachel Allen.

1:04:56 > 1:04:58We've got one of the ultimate cakes,

1:04:58 > 1:05:00I suppose, this one. 1970s retro food.

1:05:00 > 1:05:02- Fabulous.- What is it?

1:05:02 > 1:05:05- Try and out-retro this. Baked Alaska.- Baked Alaska.

1:05:05 > 1:05:08- Which, of course, consists of three main layers.- Yeah.

1:05:08 > 1:05:10You've got a cake layer, that's for the cake.

1:05:10 > 1:05:13- But I'm making a chocolate cake.- Sounds good.

1:05:13 > 1:05:17- Then vanilla ice cream on top of that.- Yeah.- And then meringue.

1:05:17 > 1:05:20Baked in the oven and served with a rich creamy chocolate sauce.

1:05:20 > 1:05:22- Sounds good to me.- In case everything isn't enough.

1:05:22 > 1:05:24You're going to make a cake first and you want me

1:05:24 > 1:05:26to do the meringue first of all.

1:05:26 > 1:05:27- Yes.- So we'll get this on.- Perfect.

1:05:27 > 1:05:30I'm going to make that. So you've got softened butter there.

1:05:30 > 1:05:33I've got soft butter here and I'm using, just for a classic sponge,

1:05:33 > 1:05:37equal quantities of butter, sugar, self-raising flour and two eggs.

1:05:37 > 1:05:40I'm going to just beat up the butter first and then add in the sugar.

1:05:40 > 1:05:44- Right.- And then for the meringue, you've got egg whites and sugar

1:05:44 > 1:05:46and some cream of tartare.

1:05:46 > 1:05:49So if you wouldn't mind putting half the sugar in with the egg whites

1:05:49 > 1:05:51- and the cream of tartare.- Got that.

1:05:51 > 1:05:54Beat it up and then the rest of the sugar can go in

1:05:54 > 1:05:56- once it's a bit stiff.- OK. - Thank you.

1:05:56 > 1:05:57- No problem.- OK. Good.

1:05:57 > 1:05:59- The butter is nice and soft.- Right.

1:06:00 > 1:06:04The baked Alaska is, you know, sometimes called...

1:06:04 > 1:06:08Apparently it's otherwise known as Norwegian Omelette.

1:06:08 > 1:06:11You are going to tell me now these Norwegians invented it, aren't you?

1:06:11 > 1:06:14- Yeah.- No, they didn't.- Scandinavians invented everything cool.

1:06:14 > 1:06:16No, they didn't. They invented IKEA.

1:06:16 > 1:06:18That's about it.

1:06:21 > 1:06:26Well, actually, apparently it was created in America in 1796.

1:06:26 > 1:06:28They've all got proper furniture over there.

1:06:28 > 1:06:30It's only us fools that have to build it ourselves.

1:06:30 > 1:06:33Right. It comes from America.

1:06:33 > 1:06:36- Yeah.- From Delmonico's restaurant.

1:06:36 > 1:06:39- I was there this year.- Where you? - Well, last year.- Last year.

1:06:39 > 1:06:42- That would have been a quick trip. - 2012.- Yeah.

1:06:42 > 1:06:45But I was there and they showed me how it was made.

1:06:47 > 1:06:51Which is similar to this. They use banana ice cream over there.

1:06:51 > 1:06:54- You can mix and match the ice creams. - Really?- Yeah.

1:06:54 > 1:06:56You know, apparently it's baked Alaska day

1:06:56 > 1:06:58in America on February the 1st,

1:06:58 > 1:07:00so everyone could get ready for this.

1:07:00 > 1:07:02So butter and sugar nice and soft.

1:07:02 > 1:07:04I'm going to add in the eggs.

1:07:04 > 1:07:06- I'm throwing the sugar in here. - Wait, half the sugar.

1:07:06 > 1:07:08Half the sugar.

1:07:08 > 1:07:10THEY LAUGH

1:07:12 > 1:07:15Do as you're told, chef, do as you're told.

1:07:17 > 1:07:18So whisking that up first

1:07:18 > 1:07:21and then you fold in the rest of the sugar later on.

1:07:21 > 1:07:23- Yeah.- Right.- Thank you. - Got that.

1:07:25 > 1:07:29I've got some dark chocolate melting here.

1:07:29 > 1:07:31Would you like me to do that? Pour that in?

1:07:31 > 1:07:34I'd love that. A little spatula would be great.

1:07:34 > 1:07:37Now, Tom is probably the busiest chef in the restaurant, you're the busiest

1:07:37 > 1:07:42chef behind a computer because you've got another book that's out now.

1:07:42 > 1:07:46Yeah, Cake is out and that's where this recipe comes from.

1:07:46 > 1:07:48Which is obviously all about cakes

1:07:48 > 1:07:51and I had a lot of fun testing for it.

1:07:52 > 1:07:55It is quite different testing for a baking book to

1:07:55 > 1:07:58testing for any other kind of a book.

1:07:58 > 1:08:01If it is a disaster in the oven, that's it. You're throwing that.

1:08:01 > 1:08:04You have to go right back to scratch.

1:08:04 > 1:08:07But really, really great and lots of simple, celebratory, whatever,

1:08:07 > 1:08:10extravagant, everyday cakes.

1:08:11 > 1:08:14But this one I just love. It always looks quite dramatic.

1:08:14 > 1:08:17With the meringue that's baked in the oven and it comes out

1:08:17 > 1:08:19like a snowy mountain top.

1:08:19 > 1:08:23- A snowy mountain top.- Yeah.

1:08:23 > 1:08:25Right, I'm going to pop that ice cream back in the freezer

1:08:25 > 1:08:27just for a second.

1:08:27 > 1:08:30I'm sifting in the self-raising flour.

1:08:30 > 1:08:34I've got an oven preheated to moderate, 180 or...

1:08:34 > 1:08:36- 350, 375.- Right.

1:08:36 > 1:08:39Do you sift in your flour? I sometimes do, sometimes don't.

1:08:39 > 1:08:42Sieve in the flour? I don't sieve the flour.

1:08:42 > 1:08:45That's something they did back in 1910.

1:08:45 > 1:08:47When houses maybe were more damp.

1:08:47 > 1:08:51- They used to have these flour weevils in. That's why they used to sieve it. - Oh, yeah.

1:08:51 > 1:08:54That's why in old cookery books they always say sieve the flour.

1:08:54 > 1:08:56It wasn't necessarily to make it lighter.

1:08:56 > 1:08:59Well, I think sometimes it can be good for lightening

1:08:59 > 1:09:01if you are adding it into a very wet mixture.

1:09:01 > 1:09:03I wouldn't always with something like this.

1:09:03 > 1:09:05So that's it. I am being careful not to beat it in,

1:09:05 > 1:09:07just stirring the flour in.

1:09:07 > 1:09:10I've got a 20cm cake tin here,

1:09:10 > 1:09:12lined in the base.

1:09:12 > 1:09:15- Nearly all the flour's added in. - Yep.

1:09:15 > 1:09:17And then put this into the oven.

1:09:17 > 1:09:21But, of course, this could be done a day or two in advance,

1:09:21 > 1:09:24- the cake made.- Yep.- And I'm going to bake it

1:09:24 > 1:09:27until a skewer comes out clean from the centre.

1:09:30 > 1:09:34- It will rise nicely, that one.- Yeah.

1:09:34 > 1:09:36- Do you want me to pop that in? - Thank you.

1:09:36 > 1:09:37How long would you bake that for?

1:09:37 > 1:09:40That will take about 20/23/24 minutes.

1:09:41 > 1:09:44- There you go.- That's in there.

1:09:44 > 1:09:47The next thing I must do is the ice cream bit.

1:09:47 > 1:09:51- Oh, brilliant, thank you. I shall take that out now.- I've got it.

1:09:51 > 1:09:53I'll do that and you can do the ice cream.

1:09:53 > 1:09:57I've got a couple of tubs of ice cream but I am using vanilla.

1:09:57 > 1:09:59As you said, the classic is banana ice cream.

1:10:01 > 1:10:03Banana and apricots they used as well.

1:10:03 > 1:10:05They did it with an apricot sauce.

1:10:05 > 1:10:08Interesting. This is the thing I love about it.

1:10:08 > 1:10:10It could be strawberry ice cream,

1:10:10 > 1:10:11cherry ice cream, whatever you love.

1:10:11 > 1:10:14Toffee, chocolate, whatever combinations.

1:10:14 > 1:10:15Are you going to show us the ice cream bit?

1:10:15 > 1:10:18I always make sure now that this is a completely flat baking sheet,

1:10:18 > 1:10:22because I need to be able to slice it up quite easily once it's baked.

1:10:22 > 1:10:24- OK.- And then ice cream into a... Thank you.

1:10:24 > 1:10:25Would you mind double layering?

1:10:25 > 1:10:28- Shouldn't have pointed that out, should I?- No.

1:10:28 > 1:10:31- Every time you open your mouth, you get given another job.- Exactly!

1:10:31 > 1:10:33So double layer of clingfilming

1:10:33 > 1:10:36so it doesn't tear when you're trying to take the ice cream out.

1:10:36 > 1:10:38And I think it's quite a handy tip.

1:10:38 > 1:10:41Like that. And then the ice cream is... This is good.

1:10:41 > 1:10:44It's a little - oops - it's a little bit soft.

1:10:44 > 1:10:46Thank you!

1:10:48 > 1:10:51There. And I'm going to just press it into the bowl

1:10:51 > 1:10:55and then pop it back in the freezer just for a little bit.

1:10:55 > 1:10:57- Right.- Fabulous, thank you.

1:10:57 > 1:10:58And another one.

1:10:58 > 1:11:01It's ice cream! I thought you'd been to Starbucks or something.

1:11:01 > 1:11:03I know, it looks like a big coffee, doesn't it?

1:11:03 > 1:11:06- A really big milky coffee.- This is to get the shape of it, is it?

1:11:06 > 1:11:10Yeah, exactly. It's just going to go into a bombe-type shape.

1:11:10 > 1:11:11Like so.

1:11:13 > 1:11:15- Yum!- Check my, erm...

1:11:17 > 1:11:20- It's all right.- How's it going? Is it nice and stiff?- It's getting there.

1:11:20 > 1:11:22Yum.

1:11:22 > 1:11:25- OK, so press that down. - In the freezer?- In the freezer.

1:11:25 > 1:11:28Pop that in, wrap it up. Thank you very much, James.

1:11:28 > 1:11:30Now, of course, all of today's studio recipes,

1:11:30 > 1:11:34including this one from Rachel, are on our website...

1:11:36 > 1:11:39- I've got to finish this meringue. - Tip that out.

1:11:39 > 1:11:42- Don't over-beat it because otherwise it'll...- I'm not over-beating it!

1:11:44 > 1:11:46- It's there.- Is it? Great.

1:11:47 > 1:11:49Tip the ice cream out on to the cake.

1:11:50 > 1:11:52This is easy. People think...

1:11:52 > 1:11:54When you mention baked Alaska, people think,

1:11:54 > 1:11:58"Oh, my goodness, that's going to just take days to make,"

1:11:58 > 1:12:00but the ice cream, the meringue...

1:12:00 > 1:12:03Fabulous, thank you. Can I have a little spatula?

1:12:05 > 1:12:07- There you go.- Actually, could I have those spatulas? Just...

1:12:09 > 1:12:11LAUGHTER

1:12:11 > 1:12:12Thank you!

1:12:14 > 1:12:17Actually, that's perfect. Let's check to see if it's...

1:12:17 > 1:12:18Oh, yeah, do that as well!

1:12:21 > 1:12:22Fabulous.

1:12:23 > 1:12:26OK. Actually, I'm going to bring this up closer to me.

1:12:26 > 1:12:27SHE GIGGLES

1:12:29 > 1:12:30And then...

1:12:30 > 1:12:33- Which palette knife would you like? - I'd like that one.

1:12:33 > 1:12:35- I've used that one for scraping. - All right.

1:12:35 > 1:12:36Thank you.

1:12:36 > 1:12:37I might need a bit more.

1:12:41 > 1:12:45OK. You see, doesn't that look like a snow-capped mountain?

1:12:45 > 1:12:48- Mm...- Skiing down. Imagine...

1:12:48 > 1:12:52- I don't do skiing, you see. - Oh, do you not? Why not?

1:12:52 > 1:12:54- Uh... - Great food, glass of vin chaud...

1:12:54 > 1:12:57I just don't get the point of going uphill and then back down it again.

1:12:57 > 1:13:01Well, I mean, you like driving a car around the same circle,

1:13:01 > 1:13:02around and around and around.

1:13:02 > 1:13:04Right, how long does this go in the oven for?

1:13:04 > 1:13:07- SHE LAUGHS - Into a very hot oven for three minutes.

1:13:07 > 1:13:10So really hot oven, you know, 220, 230.

1:13:10 > 1:13:13Or... What's that? 450, 500.

1:13:13 > 1:13:15- Right.- And it'll just be gorgeous. Let's kind of peak it a bit.

1:13:15 > 1:13:18- Spiky.- Yep.- That looks like a mountain now.

1:13:18 > 1:13:20- It sure does.- Right.

1:13:20 > 1:13:24You could put this into the freezer now for however...

1:13:24 > 1:13:27a couple of hours, and then it'll just take an extra, say,

1:13:27 > 1:13:29- four or five minutes in the oven. - Right, that's gone in.

1:13:29 > 1:13:32- Chocolate sauce.- While that's in the oven, chocolate sauce.

1:13:32 > 1:13:36I've just got equal quantities here of cream and chocolate.

1:13:37 > 1:13:40Equal quantities - if you're using 200mls of cream,

1:13:40 > 1:13:41use 200g of chocolate.

1:13:41 > 1:13:43- Right. - And I just break up the chocolate.

1:13:43 > 1:13:45And I'm using brandy - Cointreau, Grand Marnier -

1:13:45 > 1:13:48whatever you love in there.

1:13:48 > 1:13:51So, once the cream comes to the boil, turn off the heat

1:13:51 > 1:13:53and then just stir in the chocolate.

1:13:53 > 1:13:55So...

1:13:55 > 1:13:58Lots of people have got this left over, rum in particular,

1:13:58 > 1:14:00over Christmas. I learned an interesting fact about rum.

1:14:00 > 1:14:02What's that?

1:14:02 > 1:14:05You know Admiral Nelson, when he died, was kept in a cask of rum.

1:14:05 > 1:14:08- Did you know that? - Yeah, yeah, I've heard that.

1:14:08 > 1:14:11Wow. Why? Someone decided they wanted to preserve him?

1:14:11 > 1:14:13- Yeah, to preserve his body. - Goodness!

1:14:13 > 1:14:16- But didn't the sailors drink all the rum as well, didn't they?- Oh, stop!

1:14:16 > 1:14:18- That seems like a bit...- Really?

1:14:18 > 1:14:20I don't know, I might have added that bit,

1:14:20 > 1:14:22that part of history to it, as well.

1:14:22 > 1:14:24You like that bit, though, don't you?

1:14:24 > 1:14:28Honestly, if you were my history teacher, I'd have listened more.

1:14:29 > 1:14:31Thank you.

1:14:31 > 1:14:33Gorgeous.

1:14:33 > 1:14:34And then...

1:14:34 > 1:14:37How's it doing? I'll just check it in the oven.

1:14:37 > 1:14:38It's doing all right, great.

1:14:38 > 1:14:42- You want this just to add into it? - Yeah, thank you. Just enough brandy.

1:14:42 > 1:14:44Of course you can leave it out if you like, put in orange zest,

1:14:44 > 1:14:46- a little extract.- Chuck it all in.

1:14:46 > 1:14:51- I'm just going to cook it until it's really gorgeous golden brown.- Right.

1:14:51 > 1:14:52So we're nearly there.

1:14:52 > 1:14:56- How's the chocolate sauce? - It's nearly there. It's happening.

1:14:56 > 1:14:57Fabulous.

1:15:01 > 1:15:03- Five seconds.- I mean, they cook it traditionally in ovens,

1:15:03 > 1:15:05but you can of course use a blowtorch, can't you?

1:15:05 > 1:15:09Yeah, you can, absolutely. But it's amazing because people just...

1:15:09 > 1:15:11You know, when you say you're putting the ice cream into the oven,

1:15:11 > 1:15:14well, the meringue is the perfect insulator for the ice cream.

1:15:14 > 1:15:17It keeps it at the prefect, perfect temperature.

1:15:17 > 1:15:19And with the contrast of temperatures, you know, the hot

1:15:19 > 1:15:23meringue and the freezing cold ice cream, it's really quite lovely.

1:15:25 > 1:15:27All right, this is ready.

1:15:27 > 1:15:28And so is this.

1:15:28 > 1:15:30Ready...

1:15:32 > 1:15:34Oh!

1:15:34 > 1:15:37OK, and slide it...

1:15:37 > 1:15:38on to your plate.

1:15:38 > 1:15:40There.

1:15:40 > 1:15:43So this is why it needs to be a really, really flat baking sheet.

1:15:45 > 1:15:46So it slides off...

1:15:48 > 1:15:51..very easily and quickly, and then...

1:15:51 > 1:15:54There's your chocolate sauce. Do you want me to cut it?

1:15:54 > 1:15:58- Yeah. Actually, you cut it.- That was the nerve-racking bit.- Great.

1:16:00 > 1:16:03So the ice cream shouldn't be too hard in the centre, just...

1:16:03 > 1:16:05No, just the sponge is the hard bit.

1:16:05 > 1:16:07LAUGHTER

1:16:07 > 1:16:08Excuse me!

1:16:08 > 1:16:11Look at that - freezing cold ice cream, hot meringue and maybe...

1:16:11 > 1:16:12Chocolate sauce?

1:16:12 > 1:16:17..a nice drizzle of chocolate sauce, hot chocolate sauce over the top.

1:16:17 > 1:16:20Tell us what that is again. As if people don't know!

1:16:20 > 1:16:23Baked Alaska with chocolate sauce.

1:16:23 > 1:16:24Have a go at that.

1:16:29 > 1:16:31Oh, which one do you want?

1:16:31 > 1:16:33- Do you think that's enough for one? - Yeah.

1:16:33 > 1:16:36- Tom?- That's it, that one.

1:16:37 > 1:16:40There you go, Tommo, get in there, lad.

1:16:40 > 1:16:43- Chocolate sauce?- It's coming, right. - Oh, sorry!

1:16:45 > 1:16:47This looks unbelievable.

1:16:47 > 1:16:49- Quite healthy portions.- Dive in.

1:16:49 > 1:16:53- Proper portions. The T-shirt killer, this one.- There you go, Chef.

1:16:53 > 1:16:54- Happy with that?- Mmm.

1:16:54 > 1:16:57That's all we need. There we go. Right let's go back to...

1:16:57 > 1:17:00- Look what Tom's doing! - It's beautiful!

1:17:04 > 1:17:07Now, you're more likely to see a certain Tom Kerridge swim past you

1:17:07 > 1:17:11at a pool instead of tucking into a baked Alaska like that these days.

1:17:11 > 1:17:14But who could blame him when it looked that good?

1:17:14 > 1:17:17When Micky Flanagan faced his Food Heaven or Food Hell,

1:17:17 > 1:17:20he was hoping to avoid beetroot at all costs.

1:17:20 > 1:17:24He wanted curried lamb with lentils, but if wasn't up to him, of course.

1:17:24 > 1:17:25Let's see what he ended up with.

1:17:25 > 1:17:27It's time to find out whether Micky will be

1:17:27 > 1:17:29facing Food Heaven or Food Hell.

1:17:29 > 1:17:33Food Heaven would be, of course, this - slow-roast shoulder of lamb,

1:17:33 > 1:17:35Indian spices as well to go with it.

1:17:35 > 1:17:38Alternatively, we've got a pile of beetroot over there.

1:17:38 > 1:17:41- Is that liquid beetroot in that glass?- Yeah, it is liquid beetroot.

1:17:41 > 1:17:43Ugh!

1:17:43 > 1:17:46- Who drinks that?- Well, you would be in a minute!- I am a maniac.

1:17:46 > 1:17:50- So this could be thickened with xanthan gum turned into a gel.- OK.

1:17:50 > 1:17:53So we've got a gel as well as beetroot meringue.

1:17:53 > 1:17:55- You're going to make it into a gel. - Yes.

1:17:55 > 1:17:57- Does this get any worse? - Well, I don't know.

1:17:57 > 1:18:00But you could be getting this. It was up to these guys to decide.

1:18:00 > 1:18:02- Yeah, they're great guys. - They are, and they've chose lamb,

1:18:02 > 1:18:05- so they've been nice to you. - They're wonderful human beings!

1:18:05 > 1:18:08We'll lose this. Beetroot's gone for another day.

1:18:08 > 1:18:09- Fantastic.- We've got our lamb here.

1:18:09 > 1:18:13I'm going to make a nice little, sort of, topping for this lamb, really.

1:18:13 > 1:18:16We've got our different spices - we've got garam masala,

1:18:16 > 1:18:19we've got cumin, we've got ground coriander in there as well,

1:18:19 > 1:18:22together with some chopped garlic, some grated ginger.

1:18:22 > 1:18:25Meanwhile, the guys are going to make these flatbreads

1:18:25 > 1:18:28to go with it as well. You said halfway through the show,

1:18:28 > 1:18:30- you said you were going to have a quiet year next year.- Yeah.

1:18:30 > 1:18:33But it's not going to be that quiet for you, is it, really?

1:18:33 > 1:18:36Well, any time I'm not touring I call that being quiet.

1:18:36 > 1:18:38You know, cos we're going to be writing a sitcom.

1:18:38 > 1:18:44- First episode of that...- Is that...? It's got to be fun, hasn't it?

1:18:44 > 1:18:46I'm hoping it's going to be me, more or less

1:18:46 > 1:18:50- everything I do on stage put into a sitcom.- Right.- You know, and...

1:18:50 > 1:18:53Yeah, we'll see how it goes. I've got loads written down already.

1:18:53 > 1:18:56- Yeah.- So we'll get that pilot made

1:18:56 > 1:18:59and then we're going to do another series of Was It Something I Said?

1:18:59 > 1:19:01- with David Mitchell and Richard Ayoade.- Right.

1:19:01 > 1:19:03That's like a panel show, is it?

1:19:03 > 1:19:07Panel show, yeah, where we look at quotes and work out who said them.

1:19:07 > 1:19:10- So it's not that quiet, then. - It's not that quiet, no.

1:19:10 > 1:19:14- I mean, I sort of... I'm a big fan of not doing anything.- Yeah.

1:19:14 > 1:19:16Cos I believe...

1:19:16 > 1:19:19You know that position you get into on the settee

1:19:19 > 1:19:22when nothing is happening? That leads to something.

1:19:22 > 1:19:23- It can take months...- Leads to what?

1:19:23 > 1:19:26- Erm, an idea.- Right, OK!

1:19:26 > 1:19:28Nobody does nothing any more, do they?

1:19:28 > 1:19:31Everyone fills all their time with things

1:19:31 > 1:19:35and I'm a firm believer in just do nothing for a little while,

1:19:35 > 1:19:41a few years, and you will have a great idea and it'll be worthwhile.

1:19:41 > 1:19:43But it's taken you two years.

1:19:43 > 1:19:45MICKY LAUGHS

1:19:45 > 1:19:49- Yeah, but... I like to cogitate.- Right.

1:19:49 > 1:19:52I like to cogitate and think about things and then, you know,

1:19:52 > 1:19:55when it gets wound up... When we go, we go.

1:19:55 > 1:19:57- When it happens, it happens. - When it goes, it goes.

1:19:57 > 1:20:02But in the meantime, I'm not unhappy with the sofa and the telly.

1:20:02 > 1:20:05- Right, OK.- They really go well together - have you tried it?

1:20:05 > 1:20:07No, I haven't really tried it that much, really.

1:20:07 > 1:20:08The telly's there, right?

1:20:08 > 1:20:13The settee's here and you stay on the settee, just watching the telly.

1:20:13 > 1:20:14- That's it?- Don't cook anything.

1:20:14 > 1:20:17You can think about it, you can think about cooking something.

1:20:17 > 1:20:20- You can sit there with a pan, maybe. - OK, all right.

1:20:20 > 1:20:23- Or a grater.- All right.

1:20:23 > 1:20:24Maybe not a grater.

1:20:24 > 1:20:26You could use this because it's good for your hard feet.

1:20:26 > 1:20:28That's good on your feet as well.

1:20:28 > 1:20:31Actually, my wife's always complaining about the old skin

1:20:31 > 1:20:34on my feet. Imagine if I sat there, we were watching Downton Abbey

1:20:34 > 1:20:36and I'm like, "This is really good, isn't it, babe?"

1:20:36 > 1:20:37Put her right off it.

1:20:37 > 1:20:40We're just going to make this sort of paste to go with it.

1:20:40 > 1:20:41These are all these spices.

1:20:41 > 1:20:43I'm going to use the same spices into our little dhal.

1:20:43 > 1:20:46We've got the yoghurt going on the top here, full-fat yoghurt.

1:20:46 > 1:20:49- That'd be a great wine glass, that, wouldn't it?- You happy with that?

1:20:49 > 1:20:52- Just so you could pour it straight in.- Full-fat yoghurt.

1:20:52 > 1:20:54I've grated the ginger on the top as well.

1:20:54 > 1:20:58Now, the key to this, really, is that you leave it in the marinade,

1:20:58 > 1:21:00this one. Leave it in for at least 24 hours.

1:21:00 > 1:21:03This is the shoulder of lamb, of course.

1:21:03 > 1:21:07- That's a big lamb, isn't it?- It is decent-sized lamb but, you know...

1:21:07 > 1:21:08Literally, when lamb gets...

1:21:08 > 1:21:11Before it becomes mutton it becomes hogget.

1:21:11 > 1:21:13Right, OK.

1:21:13 > 1:21:18Basically, a hogget is basically a year-old lamb that has two incisors,

1:21:18 > 1:21:20I believe, in the teeth.

1:21:20 > 1:21:22That's the definition between a hogget, but...

1:21:22 > 1:21:25- What, it could attack you? - It could attack you, yeah.

1:21:25 > 1:21:26Not this one, but...

1:21:26 > 1:21:28At that point, they have to go.

1:21:28 > 1:21:30Yeah, that's why they're...

1:21:30 > 1:21:33Yeah, that's why they are what they are now. That's a hogget.

1:21:33 > 1:21:36And then, basically, you marinade this for overnight, ideally.

1:21:36 > 1:21:38- Is that a marinade? - It is a marinade.

1:21:38 > 1:21:42- I always assumed a marinade would be in it.- No, it can be...

1:21:42 > 1:21:45No, cos you need a big bowl and I haven't got a big bowl.

1:21:45 > 1:21:49- Oh, right, OK. I could have brought one with me if you'd said.- OK.

1:21:49 > 1:21:52- But you can then take this and then...- A bucket.

1:21:52 > 1:21:54You could do it in a bucket, yeah.

1:21:54 > 1:21:56And then the idea is you put this in the oven.

1:21:56 > 1:22:00- Really slow-cooking, that's the key to this.- How slow are we talking?

1:22:00 > 1:22:02Well, 300 degrees. That's Fahrenheit.

1:22:02 > 1:22:05Don't get it wrong, Micky, and put it at centigrade,

1:22:05 > 1:22:07- otherwise it'll burn, all right? - Right, OK.

1:22:07 > 1:22:10- That bit I reckon I could get, just about.- That's Fahrenheit.

1:22:10 > 1:22:13Centigrade, it's got a C there, as well.

1:22:13 > 1:22:17We've got smoke alarms, so it's not really a problem, to be honest.

1:22:17 > 1:22:21And then 150-160, and then this goes in the oven, all right?

1:22:21 > 1:22:23For a good, sort of, four to five hours.

1:22:23 > 1:22:26- Four to five hours?! - Yeah, literally...

1:22:26 > 1:22:29Can you imagine how drunk I'd be by the time that came out?

1:22:30 > 1:22:35Four to five hours, waiting around. I feel like...

1:22:35 > 1:22:36I'd be re-married.

1:22:38 > 1:22:40You'd go down the pub, you think?

1:22:40 > 1:22:44- You can go out now.- I'd have gone and had a meal! Five hours!

1:22:45 > 1:22:48Right, and then... So, the whole idea of these lentils, right?

1:22:48 > 1:22:53- So we take our... These are the lentils.- Oh.- We take the same spices.

1:22:53 > 1:22:55They've got the same spices,

1:22:55 > 1:22:59but what we've got is we've got a little bit of turmeric.

1:22:59 > 1:23:02- If you could chop me the ginger or the garlic, please.- Yes, sir.

1:23:02 > 1:23:05- Chef, thank you very much.- I thought you was saying that to me then.

1:23:05 > 1:23:07I was going, "Oh, no, I couldn't."

1:23:07 > 1:23:11- You want to try?- No, no, you're all right. I'm an artist.

1:23:11 > 1:23:16We just...we just cook this. Now, Davey's doing some flatbreads.

1:23:16 > 1:23:21Yeah? And is that sort of like a poppadom? No, no, uh...

1:23:21 > 1:23:24- I'm getting too technical now. - Poppadoms are deep-fat fried.- Uh...

1:23:24 > 1:23:27- Chapati!- Paritha?- Chapati.

1:23:27 > 1:23:30No, I stayed in most nights. Chapati.

1:23:30 > 1:23:33- Is it like a chapati? - Similar, yeah. Yeah.

1:23:33 > 1:23:35Where are you on restaurant names?

1:23:35 > 1:23:39There's an Indian restaurant in Brick Lane called Le Taj.

1:23:39 > 1:23:43- Yeah?- Yeah, you work it out. A French-Indian.

1:23:43 > 1:23:44Good?

1:23:44 > 1:23:46I don't know, I refuse to go in there.

1:23:46 > 1:23:49It's like, you're either an Indian or you're a French restaurant.

1:23:49 > 1:23:51You can't be Le Taj! No.

1:23:51 > 1:23:53So do you go eat out much? Cos I know you're...

1:23:53 > 1:23:57You know, your wife likes to...you go out to eat out in restaurants.

1:23:57 > 1:24:02- Yeah, yeah, we do. Yeah, it's getting ridiculous now.- Is it?

1:24:02 > 1:24:05Yeah, twice in 13 years.

1:24:05 > 1:24:06It's maddening.

1:24:06 > 1:24:10No, we do, she does like a restaurant, as you know.

1:24:12 > 1:24:14Yeah, she loves them, and I just...

1:24:14 > 1:24:17I get some sandwiches and I sit out by the cloakroom.

1:24:17 > 1:24:20- It cuts the cost right down. - Does it?

1:24:20 > 1:24:25Right, we've got some... This is ghee, this is clarified butter.

1:24:25 > 1:24:27- Is it?- All right.- Gee!

1:24:27 > 1:24:30You can buy it from the supermarket, all right?

1:24:30 > 1:24:33So we've got the caramelised onions - we need to get colour on the onions.

1:24:33 > 1:24:35Then we put the ginger and the garlic in, otherwise it burns.

1:24:35 > 1:24:38And then we're going to put in the tomatoes.

1:24:38 > 1:24:42So this is the lentil sort of dhal bit. So in we go with the tomatoes.

1:24:42 > 1:24:45Start frying them away, like that.

1:24:45 > 1:24:49And then we've got our cooked lentils, which are in here.

1:24:49 > 1:24:52Is that a bit like...? My mum used to do us pease pudding.

1:24:53 > 1:24:55- Well...- Ish.

1:24:55 > 1:24:57- It could be.- It's not far off.

1:24:57 > 1:25:00It used to take her three or four days to get that to go.

1:25:00 > 1:25:03She used to have to soak these split peas.

1:25:03 > 1:25:06- These have been done in about, sort of, 15 minutes.- Yeah.

1:25:06 > 1:25:08So then we've got to mix all this lot together

1:25:08 > 1:25:12so it's like a little dhal, really, all right?

1:25:12 > 1:25:15- It all starts to come together. - # Oh, a little dhal. #

1:25:15 > 1:25:17- Plenty of salt.- Sorry, I'm...

1:25:17 > 1:25:20- Take a pinch of salt.- That's gone right to my head. What?

1:25:20 > 1:25:24- Pinch of salt.- Your pinch of salt? - Yeah.- Give me a spoon, then.

1:25:24 > 1:25:25Here, look.

1:25:27 > 1:25:29- Bit more.- I did that with a bit of attitude.- You did!

1:25:29 > 1:25:32I went all Jamie Oliver there.

1:25:32 > 1:25:34"Oh, you just whack it in there, whack it in there.

1:25:34 > 1:25:37"Just spin round, whack it in there!"

1:25:37 > 1:25:39You all right there?

1:25:39 > 1:25:42- It's the heat.- It's the heat? - Isn't it hot here?- Well, it is.

1:25:42 > 1:25:45- It's like a kitchen!- Yeah, right.

1:25:45 > 1:25:46I can't stand the heat.

1:25:46 > 1:25:49Do you want to taste this, see whether it's all right?

1:25:49 > 1:25:51- I might have to get out the kitchen.- Eh?

1:25:51 > 1:25:54- I'm cool, I do want to taste it, yeah.- I'll have a taste.

1:25:54 > 1:25:57I wasn't going to use that spoon, I thought that might be a bit much.

1:25:57 > 1:26:01- Needs a bit more salt.- Oh, I thought I had gone a bit light on the salt.

1:26:01 > 1:26:03Right, where's our little pot here?

1:26:03 > 1:26:06Now, if you can bring over the lamb, Francesco, that'd be great.

1:26:06 > 1:26:08- Yes, I will.- Stick it over here.

1:26:08 > 1:26:11- And then we've got our... - Has it been in for five hours?

1:26:11 > 1:26:13- This one's been in.- Even longer. - Cos it'll be terrible -

1:26:13 > 1:26:18- if it's been in for four and three- quarters it'll be ruined.- Yeah.

1:26:18 > 1:26:22Now, what we do is we take this and you take the fat off here as well.

1:26:22 > 1:26:26- Put that over the top.- I thought you were going to drink that then.

1:26:26 > 1:26:27I thought...

1:26:30 > 1:26:31There we go.

1:26:31 > 1:26:34There is actually a chef who makes a cocktail with lamb fat

1:26:34 > 1:26:39- up in Birmingham.- No! How old is he?- How old is he?- Yeah.

1:26:39 > 1:26:42Right, there you go. Put that there, lose that out of the way.

1:26:42 > 1:26:45You've got your nice flatbreads to go with it.

1:26:45 > 1:26:47Knives and forks, guys, over here.

1:26:47 > 1:26:51And there you have your curry with flatbreads and roast lamb.

1:26:51 > 1:26:54And the idea is you just rip into it like that.

1:26:54 > 1:26:59- A bit like when you have the duck thing.- Kind of like, yeah.- Confit.

1:26:59 > 1:27:01Pancakes, yeah. But dive in.

1:27:01 > 1:27:04That looks absolutely superb.

1:27:04 > 1:27:05There you go.

1:27:05 > 1:27:07Mmm!

1:27:08 > 1:27:10What do you reckon?

1:27:10 > 1:27:11- Very good.- All right?

1:27:13 > 1:27:15How many hours do you get to eat it?

1:27:15 > 1:27:17LAUGHTER

1:27:17 > 1:27:20Not very long - have you seen the crew?

1:27:21 > 1:27:22- What do you reckon?- Mmm!

1:27:22 > 1:27:24- That all right?- That is...

1:27:25 > 1:27:27..drop down dead.

1:27:27 > 1:27:29I don't drink straight from the bottle in the morning.

1:27:29 > 1:27:30Oh, there you go.

1:27:35 > 1:27:38See, I've never had my cooking called "drop down dead" before.

1:27:38 > 1:27:41That's all we've got time for on today's Best Bites.

1:27:41 > 1:27:43If you'd like to try to cook any of the fantastic food

1:27:43 > 1:27:46you've seen on today's programme, you can find all those studio recipes at

1:27:46 > 1:27:49bbc.co.uk/recipes.

1:27:49 > 1:27:52There are loads of fabulous ideas on there for you to choose from.

1:27:52 > 1:27:55So enjoy the rest of your weekend and I'll see you very soon. Bye for now.