0:00:02 > 0:00:04If fantastic food cooked by the world's best chefs
0:00:04 > 0:00:06is what you're after, then look no further.
0:00:06 > 0:00:07This is Saturday Kitchen Best Bites.
0:00:28 > 0:00:30Welcome to the show.
0:00:30 > 0:00:32We've got some amazing recipes lined up for you this morning,
0:00:32 > 0:00:35all cooked by the best in the business,
0:00:35 > 0:00:38and all enjoyed by some pretty peckish celebrities, too.
0:00:38 > 0:00:40Coming up on today's show,
0:00:40 > 0:00:42Jose Pizarro was pulling out all the stops
0:00:42 > 0:00:46with his pan-fried hake recipe served with slow-cooked lentils,
0:00:46 > 0:00:50oh, and a plate of iberico ham, just to finish it all off.
0:00:50 > 0:00:53Rachel Allen turns the humble pork sausage into something
0:00:53 > 0:00:56fit for a king, the king of chefs, in fact.
0:00:56 > 0:01:00She's serving them with colcannon and home-made apple sauce
0:01:00 > 0:01:03for a certain Michel Roux. No pressure, Rachel.
0:01:03 > 0:01:06We're joined by another great French chef, Daniel Galmiche.
0:01:06 > 0:01:10His pan-roasted chicken with truffles, leeks and potatoes -
0:01:10 > 0:01:12very French and very tasty.
0:01:12 > 0:01:16And Spooks actress Kelly Adams faces her Food Heaven or Food Hell.
0:01:16 > 0:01:18Would she get her Food Heaven -
0:01:18 > 0:01:21sticky toffee apple pudding with toffee sauce,
0:01:21 > 0:01:24or would she get her dreaded Food Hell - cream of celeriac soup
0:01:24 > 0:01:26with crispy pancetta and croutons?
0:01:26 > 0:01:30You can find out what she gets to eat at the end of today's show.
0:01:30 > 0:01:33But first, let's get some Asian aromas going in the kitchen
0:01:33 > 0:01:36with a recipe from the great Peter Lloyd.
0:01:36 > 0:01:39- Your first time on the show, Peter, so welcome.- Thank you very much.
0:01:39 > 0:01:40A simple dish. What's the name of it?
0:01:40 > 0:01:43We're doing a black pepper shrimp with oven-dried pineapple,
0:01:43 > 0:01:45jicama and some pea shoots.
0:01:45 > 0:01:48The pepper's got a nice, hearty heat, so good for a winter warmer,
0:01:48 > 0:01:52and we're going to balance that with the sweetness of the pineapple, which we're going to oven-dry.
0:01:52 > 0:01:56We're going to get to that jicama in a minute but you want me to get on with this pineapple.
0:01:56 > 0:01:59If you can start prepping the pineapple, I'll start the sauce.
0:01:59 > 0:02:03- We're going to take a couple of cloves of garlic.- Yeah.
0:02:03 > 0:02:06So where does your love of this sort of Asian food come from?
0:02:06 > 0:02:09It's certainly not from your training. You were classically French trained?
0:02:09 > 0:02:12Yeah, classically French trained at the Dorchester.
0:02:12 > 0:02:14Just did lots of modern European cooking
0:02:14 > 0:02:18but always travelled to Southeast Asia in my holidays,
0:02:18 > 0:02:22Thailand and Malaysia and Hong Kong, and always really got into the food,
0:02:22 > 0:02:25so once I joined the Sanderson Hotel,
0:02:25 > 0:02:28we had a Malaysian restaurant, took that on board
0:02:28 > 0:02:29and then joined Spice Market.
0:02:29 > 0:02:34And the beautiful thing about Spice Market is it covers all Southeast Asian food.
0:02:34 > 0:02:38We've got everything from Vietnam to Malaysia, Thailand, Singapore,
0:02:38 > 0:02:40and beautiful, fragrant flavours.
0:02:40 > 0:02:45This is a restaurant in the heart of a hotel right in the heart of London.
0:02:45 > 0:02:49Yeah, absolutely. We're right on Leicester Square, part of the W.
0:02:49 > 0:02:50Two floors, open-plan kitchen.
0:02:50 > 0:02:53You've got the guys cooking on the woks in front of all the guests,
0:02:53 > 0:02:58so it's a really nice visual. I believe you've been, Michael, no?
0:02:58 > 0:03:00Yes, I was there in November.
0:03:00 > 0:03:03I haven't been back since, but I will be.
0:03:03 > 0:03:04THEY LAUGH
0:03:05 > 0:03:10We're just going to start by frying off a tablespoon of ginger
0:03:10 > 0:03:14and our chopped garlic.
0:03:14 > 0:03:17The ginger's been grated. Quite a bit of ginger.
0:03:17 > 0:03:20Yeah, equal quantities of ginger and garlic. We're just going to sweat those down.
0:03:20 > 0:03:25We don't want to get too much colour on the ginger and garlic,
0:03:25 > 0:03:27otherwise it will start to go bitter.
0:03:29 > 0:03:32The pineapple, you're sort of drying this out in the oven
0:03:32 > 0:03:36- but it's not dry, dry, it's soft. - Absolutely, semi-dry.
0:03:36 > 0:03:39We just want to concentrate the sugars in the pineapple.
0:03:39 > 0:03:41It's going to give us a nice sweetness that will balance
0:03:41 > 0:03:44against the heat of the black pepper we were talking about.
0:03:44 > 0:03:47So you don't put anything on it, just as it is in the oven.
0:03:47 > 0:03:50That's it, in the oven, oven-dry them at about 90 degrees
0:03:50 > 0:03:53for about two hours. That will give you a really nice sticky texture.
0:03:53 > 0:03:56I suppose you could do this in a hot cupboard, something like that.
0:03:56 > 0:03:59Yeah, a hot cupboard. At the restaurant, we use a dehydrator, as well.
0:04:02 > 0:04:06- That's a fancy name for a hot cupboard, though, isn't it? - Yeah, it is.
0:04:06 > 0:04:08- It's one of my chef's toys.- Exactly.
0:04:08 > 0:04:10So we've got that going on there.
0:04:10 > 0:04:14We're going to add some spring onions, two spring onions going in
0:04:14 > 0:04:16and we're going to cook those down.
0:04:19 > 0:04:21- There you go.- Thank you.
0:04:21 > 0:04:24Now, although this is hot, the chilli...the spice, I take it,
0:04:24 > 0:04:26is going to come from these bits here.
0:04:26 > 0:04:28The spice is really just going to come from the pepper.
0:04:28 > 0:04:30We're going to take the peppercorns,
0:04:30 > 0:04:34put them in our mortar and pestle. We just want to grind them lightly.
0:04:34 > 0:04:36We don't want to make them too fine.
0:04:36 > 0:04:38This isn't just black pepper as we know it.
0:04:38 > 0:04:41We're using a fancy named pepper called Sarawak,
0:04:41 > 0:04:46which is from Malaysia, from the Borneo region.
0:04:46 > 0:04:49It's really fragrant and it's going to add some nice heat.
0:04:49 > 0:04:50Where do you get all of that, then?
0:04:50 > 0:04:53Is that stuff you get off the internet?
0:04:55 > 0:04:57The spice store in Notting Hill.
0:04:57 > 0:05:00But I'm quite lucky cos I've got Chinatown just on my doorstep,
0:05:00 > 0:05:04so if ever I'm in short supply, I can get all my stuff from there.
0:05:04 > 0:05:06So that's sweating down. We're then going to add
0:05:06 > 0:05:08some fermented black beans.
0:05:08 > 0:05:10This is going to give us our saltiness to the dish.
0:05:10 > 0:05:12They've just been salted and dried.
0:05:12 > 0:05:15Just rinse them off to take away the excess salt.
0:05:15 > 0:05:18- Just pop those straight into the sauce.- Yeah.
0:05:18 > 0:05:20And then we've got two different types of soy sauce.
0:05:20 > 0:05:22We're using a light soy sauce,
0:05:22 > 0:05:26and we're also using a sweetened soy sauce called ketjap manis.
0:05:26 > 0:05:28- A spoon there.- Yeah.
0:05:28 > 0:05:30- But it's sticky, is that? - Yeah, very sticky.
0:05:30 > 0:05:33- You can see it's almost like a molasses.- Yeah.
0:05:33 > 0:05:36So it's just been sweetened down with palm sugars,
0:05:36 > 0:05:39and that's where our sweetness is going to come from.
0:05:40 > 0:05:42And some more sugar.
0:05:45 > 0:05:46Sugar in there.
0:05:46 > 0:05:50Some lime juice for some sourness, a bit of tartness.
0:05:50 > 0:05:54But I suppose, looking at London and how it's changed over the years,
0:05:54 > 0:05:57and you've been certainly working in London over those years,
0:05:57 > 0:06:01the Asian style of cooking has been an influence for all manner
0:06:01 > 0:06:03of different chefs. It doesn't have to be in Asian restaurants now.
0:06:03 > 0:06:07Absolutely. I think Jean-Georges was one of the first chefs
0:06:07 > 0:06:11that really, when he opened Vong quite a few years ago,
0:06:11 > 0:06:14really brought that Asian influence, it was more fusion back then,
0:06:14 > 0:06:16to London streets.
0:06:16 > 0:06:21But now there's lots of options to eat in London, this type of food.
0:06:21 > 0:06:23So we're just going to reduce that sauce down slightly.
0:06:23 > 0:06:25It's gone nice and syrupy.
0:06:25 > 0:06:28Then we're just go to pop this into our food processor,
0:06:28 > 0:06:30- just to blend it altogether.- Right.
0:06:34 > 0:06:39So these prawns, basically you want them just peeled and the head off.
0:06:39 > 0:06:42That's right. For the presentation of this,
0:06:42 > 0:06:44we're going to cut them completely in half.
0:06:46 > 0:06:49Take the brains out. Is this cos of speed to cook or do they just curl up
0:06:49 > 0:06:52- when they...?- It just changes the presentation
0:06:52 > 0:06:55- cos they'll curl and twist.- Yeah.
0:06:55 > 0:06:56- OK.- There you go.
0:06:58 > 0:07:00Are we there with that?
0:07:00 > 0:07:04Now I know these beans and bits and pieces will work well with fish,
0:07:04 > 0:07:08but this also would work great with steak, looking at the colour of that.
0:07:08 > 0:07:09Yeah, absolutely.
0:07:09 > 0:07:13This is a really good alternative to classic steak au poivre.
0:07:13 > 0:07:17- If you serve this with a ribeye, it's going to work really well.- OK.
0:07:17 > 0:07:20- Prawns are ready.- There you are. There's that one ready.
0:07:20 > 0:07:24A little bit of oil. I'll blend that one up for you.
0:07:26 > 0:07:29So is this the type of dish that you have on at the restaurant?
0:07:29 > 0:07:30Would this be a special?
0:07:30 > 0:07:32No, this is one of the dishes on our menu.
0:07:32 > 0:07:36We actually did this for the Taste of London food festival
0:07:36 > 0:07:41and we came second place out of 40 restaurants in London for this dish.
0:07:41 > 0:07:43- This one dish? - This one dish came second, yeah.
0:07:43 > 0:07:46It's a pretty healthy competition as well.
0:07:46 > 0:07:48I'm just going to add a little salt.
0:07:48 > 0:07:50What was the first placed one, do you know?
0:07:50 > 0:07:53First place was Club Gascon with their Marmite foie gras.
0:07:53 > 0:07:55Right.
0:07:56 > 0:07:58GUESTS LAUGH
0:08:00 > 0:08:02OK, we're just going to saute those off.
0:08:02 > 0:08:05There's a sink in the back there. I'll put the tap on so you can wash your hands.
0:08:05 > 0:08:07So you're cooking these quite quickly, then?
0:08:07 > 0:08:09Yeah, they don't take too long to cook.
0:08:09 > 0:08:11You can see that they curl while they're cooking.
0:08:11 > 0:08:15Now tell us about this. This is what you mentioned earlier.
0:08:15 > 0:08:19- What is this?- It's jicama, spelt with a J, pronounced with a H.
0:08:19 > 0:08:22It's like a sweet root vegetable.
0:08:22 > 0:08:25The texture is a cross between a potato and an apple.
0:08:25 > 0:08:29You can eat it raw but it's going to add a nice fresh crunch to our dish.
0:08:29 > 0:08:32- I've never seen this in my life.- No, I've never used that before.- Jicama.
0:08:32 > 0:08:34Where do you buy that from?
0:08:34 > 0:08:39All of the Asian stores have got it, certainly in Chinatown.
0:08:39 > 0:08:41OK, we're going to add a little bit of this sauce.
0:08:41 > 0:08:44- Can you eat it raw?- Yeah, absolutely.
0:08:44 > 0:08:47The Malaysians use it a lot for things like their popiah,
0:08:47 > 0:08:50and things like that, a vegetable spring roll.
0:08:50 > 0:08:53We're just going to add sauce to our prawns.
0:08:55 > 0:08:57That's going to give them a nice coat.
0:08:58 > 0:09:01I'll put the plate there so it's ready for you.
0:09:03 > 0:09:06OK. Where did my spoon go?
0:09:06 > 0:09:09- Spoons are at the end. - Grab the spoon.
0:09:09 > 0:09:11So you just want me to dice this up?
0:09:11 > 0:09:13Please, yeah, just like a fine brunoise.
0:09:14 > 0:09:16Those prawns really didn't take long to cook.
0:09:16 > 0:09:19See, because of the way we've cut them, they curl up,
0:09:19 > 0:09:21and it's going to enhance our presentation.
0:09:24 > 0:09:25There's that.
0:09:27 > 0:09:29The prawns look fantastic. Very simple, as well.
0:09:31 > 0:09:33- And then...- I'll leave you to put that on.
0:09:33 > 0:09:35Of course, all of today's studio recipes,
0:09:35 > 0:09:37including this one from Peter, are on our website.
0:09:37 > 0:09:40Go to bbc.co.uk/saturdaykitchen.
0:09:40 > 0:09:45Now, this is the pineapple but if you see that, it's still nice and soft.
0:09:45 > 0:09:48Yeah, but all those sugars have really concentrated now.
0:09:48 > 0:09:51And then I'm just going to take a little bit of this jicama.
0:09:51 > 0:09:54Now, if you can't get this jicama, and I know my mother won't be able to
0:09:54 > 0:09:58get it up in Yorkshire, what are you going to use?
0:09:58 > 0:10:00- Water chestnuts.- Water chestnuts? - Yeah. Even the tinned ones.
0:10:00 > 0:10:04If you can't get fresh water chestnuts, the tinned ones work really well.
0:10:04 > 0:10:06They give you that fresh, raw crunch to the dish.
0:10:06 > 0:10:08Then just finish over with some pea shoots.
0:10:08 > 0:10:12It's like a radish sort of texture, isn't it? Watery, as well.
0:10:12 > 0:10:16That's our black pepper shrimp, some dried pineapple
0:10:16 > 0:10:19- and pea shoots and jicama. - How good does that look?
0:10:25 > 0:10:27The first dish on Saturday Kitchen.
0:10:27 > 0:10:30You're coming back. It's great.
0:10:31 > 0:10:35It looks fabulous. Let's see what it tastes like. Dive into that.
0:10:35 > 0:10:39You've probably tried something similar to this if you've been to the restaurant.
0:10:39 > 0:10:42- Yes, I don't think I had this dish, though.- Those pineapples are great.
0:10:42 > 0:10:43Yeah, they're great.
0:10:43 > 0:10:46The idea with the pineapples is you have the prawn
0:10:46 > 0:10:48and you get that heat from the black pepper, and then you follow it
0:10:48 > 0:10:51with a piece of the pineapple and it gives you a break
0:10:51 > 0:10:52in between each piece.
0:10:52 > 0:10:55We marinate them in stock syrup. Do you do that first?
0:10:55 > 0:10:58- No, just straight in. Completely dry.- Very nice.- Happy with that?
0:10:58 > 0:11:01- Very, very nice.- Do you want some wine to go with this?- Yes, please.
0:11:05 > 0:11:08Very nice indeed, Peter. Jicama was a new one on me
0:11:08 > 0:11:12but it's well worth tracking down and having a go at that recipe.
0:11:12 > 0:11:14I'll be chatting to Ross Kemp in a minute
0:11:14 > 0:11:18and cooking duck breast with the most unusual melon you've ever seen.
0:11:18 > 0:11:20Before that, we catch up with a certain Rick Stein
0:11:20 > 0:11:23as he goes on the hunt for more of his food heroes.
0:11:24 > 0:11:27When I said to a chef friend of mine that I was going to Ireland
0:11:27 > 0:11:29in search of good things to eat, he said,
0:11:29 > 0:11:32"Well, since Ireland has come into the money these days,
0:11:32 > 0:11:34"things have changed quite a bit.
0:11:34 > 0:11:37"There's a lot of fancy cooking going on over there."
0:11:37 > 0:11:40The fancy food is not what I really like,
0:11:40 > 0:11:44so I thought I'd show you what I'd be cooking on this programme,
0:11:44 > 0:11:47dishes born out of hardship, which have stood the test of time.
0:11:49 > 0:11:52Well, this is corned beef and cabbage,
0:11:52 > 0:11:55one of Ireland's best known dishes and a real favourite of mine
0:11:55 > 0:11:59cos it relies on really good raw materials simply cooked.
0:11:59 > 0:12:02So, unlike the corned beef that we know in England,
0:12:02 > 0:12:05which comes in tins and is all jumbled up and pressed,
0:12:05 > 0:12:09this is actually corned beef which is more like ham.
0:12:09 > 0:12:11I'm just studding some onions here with cloves.
0:12:11 > 0:12:15I'm just going to add a few flavouring vegetables
0:12:15 > 0:12:18to the water I'm going to cook the corned beef in.
0:12:22 > 0:12:24One other little bit of information here,
0:12:24 > 0:12:27that corned beef doesn't mean anything to do with corn,
0:12:27 > 0:12:31it just refers to the size of the coarse salt
0:12:31 > 0:12:35they used to salt the beef with, which looked a bit like corn.
0:12:35 > 0:12:40There you go. Put some bay leaves in there and a few peppercorns.
0:12:40 > 0:12:45Then plenty of water just to cover this.
0:12:47 > 0:12:50And then I'll just bring it to the boil, skim it,
0:12:50 > 0:12:54and then leave it to simmer for several hours
0:12:54 > 0:12:56until it's tender and lovely.
0:12:59 > 0:13:01Just at the end of simmering the corned beef,
0:13:01 > 0:13:04I add the vegetables I'm going to serve with it.
0:13:04 > 0:13:06First potatoes and carrots
0:13:06 > 0:13:09and after they've had a chance to cook for ten minutes or so
0:13:09 > 0:13:13and take on the flavour of the stock, add the cabbage.
0:13:13 > 0:13:15Hispi cooks very quickly.
0:13:15 > 0:13:19I just drop those in literally minutes before everything's done
0:13:19 > 0:13:21and take it off the heat.
0:13:21 > 0:13:25This is what I call a "no faff dish" because everything is cooked
0:13:25 > 0:13:29in the same pot and it's great if you've got loads of people.
0:13:29 > 0:13:32So often, I plan things far too complicated,
0:13:32 > 0:13:36have a couple of glasses and then everything gets spoiled.
0:13:36 > 0:13:39This is a no-spoil dish.
0:13:39 > 0:13:42And look at that, how succulent it is,
0:13:42 > 0:13:45so different from the tinned variety.
0:13:45 > 0:13:48This represents the very best of what this country has to offer.
0:13:50 > 0:13:53And one more thing. I don't thicken the stock.
0:13:53 > 0:13:58This is not an English gravy but a refreshing, well-flavoured broth,
0:13:58 > 0:14:00which moistens the meat.
0:14:00 > 0:14:02RAIN PATTERS
0:14:02 > 0:14:04THUNDER RUMBLES
0:14:08 > 0:14:13James Whelan Butchers in Clonmel is not what I've been expecting.
0:14:13 > 0:14:15I suppose I'm always looking for old-fashioned butchers
0:14:15 > 0:14:20with wooden blocks, sawdust and great chines of beef
0:14:20 > 0:14:23and ruddy-faced butchers, podgy with sausage.
0:14:23 > 0:14:26But Pat Whelan, who's taken over the business,
0:14:26 > 0:14:30is not just a successful butcher, he's a farmer as well.
0:14:30 > 0:14:33Although he runs a pretty slick operation here,
0:14:33 > 0:14:37it's all about good local produce.
0:14:37 > 0:14:40In this area, we're trusted and it's built over generations.
0:14:40 > 0:14:43I'm the fifth generation in the business
0:14:43 > 0:14:44and it's that element of trust,
0:14:44 > 0:14:48that whole transparency, that it's evident to the people of this area
0:14:48 > 0:14:51what we do in the area. It's tangible, we're tangible,
0:14:51 > 0:14:53and that's what people want nowadays.
0:14:53 > 0:14:57They want safe, healthy, properly produced, low-density,
0:14:57 > 0:15:00eco-friendly - that's what people want.
0:15:00 > 0:15:04Do you think that people around here can appreciate the difference
0:15:04 > 0:15:08between supermarket beef and the quality beef that you're selling?
0:15:08 > 0:15:10Clonmel has 20,000 people.
0:15:10 > 0:15:13It's represented by each of the multinational supermarket chains,
0:15:13 > 0:15:16and we still survive and are building and building,
0:15:16 > 0:15:18stronger and stronger every week.
0:15:18 > 0:15:21But you've got to develop your unique selling point.
0:15:21 > 0:15:24You've got to source your beef. You've got to take care,
0:15:24 > 0:15:26you've got a pride in your business.
0:15:26 > 0:15:29It's all of that. It doesn't come in a vac pack bag.
0:15:29 > 0:15:32It comes as we see it here. You prepare it, your skill, your craft.
0:15:32 > 0:15:34That's what makes the difference.
0:15:34 > 0:15:37If you don't have a unique selling point, you're wasting your time.
0:15:37 > 0:15:39You're then competing with the supermarkets.
0:15:39 > 0:15:42Price isn't the differentiator, it's down to quality.
0:15:42 > 0:15:45I'm making a dish with a real Irish flavour,
0:15:45 > 0:15:48which is steak, Guinness and oyster pie.
0:15:48 > 0:15:52I've just cubed the beef into good 1-inch to 1.5-inch pieces
0:15:52 > 0:15:55and then lightly dusting it in flour before frying.
0:15:58 > 0:16:01You don't always have to sear the meat when you make a pie,
0:16:01 > 0:16:04but in this case I think it's important in order to get
0:16:04 > 0:16:06a really dark and rich colour.
0:16:06 > 0:16:09It makes such a difference to the finished look.
0:16:09 > 0:16:12Once it's browned, take it out of the pan
0:16:12 > 0:16:14and take a little butter and fry off the onions
0:16:14 > 0:16:17until they're soft and brown too and add a little salt.
0:16:19 > 0:16:23So those onions are nice and brown now and glistening,
0:16:23 > 0:16:26so I need to pour the beef back in again now.
0:16:26 > 0:16:30The reason for splitting them up is so that you don't overload the pan
0:16:30 > 0:16:33and everything has a chance to brown well.
0:16:33 > 0:16:37Next, I'm going to add some stout, half a pint of stout,
0:16:37 > 0:16:40and half a pint of good beef stock.
0:16:41 > 0:16:45Now some mushrooms, just a whole bowl of button mushrooms.
0:16:47 > 0:16:49And a bouquet garni,
0:16:49 > 0:16:52and now some Worcester sauce,
0:16:52 > 0:16:55about two tablespoons but you don't need to be too precise.
0:16:55 > 0:16:57Quite a lot of it, really.
0:16:57 > 0:17:00And now some salt, about a teaspoon and a half.
0:17:01 > 0:17:03And lots and lots of black pepper,
0:17:03 > 0:17:06about 40 turns of the black pepper mill.
0:17:07 > 0:17:08That's good.
0:17:08 > 0:17:12Now then, put a lid on there and just leave it to simmer away
0:17:12 > 0:17:16very gently for about an hour or so.
0:17:20 > 0:17:22You can see that's a really nice dark colour,
0:17:22 > 0:17:25which I was looking for, deep, deep brown.
0:17:25 > 0:17:28The mushrooms have cooked right down and look at that sauce.
0:17:28 > 0:17:32It's really nice and viscous, a word I'm very fond of.
0:17:32 > 0:17:34And finally, to shuck the oysters.
0:17:34 > 0:17:36This is the occasion when, because I'm doing this on TV,
0:17:36 > 0:17:38I will stick myself in my hand
0:17:38 > 0:17:41or I'll graze my knuckles on the oyster shells,
0:17:41 > 0:17:43or I'll break the oyster shell in half
0:17:43 > 0:17:45and all the little filigree pieces of shell
0:17:45 > 0:17:48will go into the oyster meat. Just watch.
0:17:49 > 0:17:52Well, that's one where I didn't cut myself.
0:17:52 > 0:17:53Number two...
0:17:55 > 0:17:57Good. Three.
0:17:58 > 0:18:02I've heard that some of these TV cooks have a stuntman
0:18:02 > 0:18:05to do these close-up shots of dangerous things,
0:18:05 > 0:18:09like opening oysters, and then in the wider shot, it's me.
0:18:09 > 0:18:11I do all my own stunts.
0:18:11 > 0:18:13Now I'm starting to get cocky.
0:18:15 > 0:18:17Oh.
0:18:17 > 0:18:23Some people think that this sort of pie goes back to Victorian times
0:18:23 > 0:18:26when oysters were very, very cheap.
0:18:26 > 0:18:30There's a theory that they're a substitute for the meat that wasn't.
0:18:30 > 0:18:31But I don't think that's true.
0:18:31 > 0:18:36I think it just gives the stew and the pie a nice salty savouriness
0:18:36 > 0:18:39in the same way as you put anchovies in meat things,
0:18:39 > 0:18:41or the Chinese put oyster sauce in things.
0:18:45 > 0:18:48Notice that all the precious liquor from the oyster goes in, as well,
0:18:48 > 0:18:51give a nice saltiness to the gravy and the pie.
0:18:52 > 0:18:54Give it all a gentle stir
0:18:54 > 0:18:58and pop one of those little ceramic gizmos into the middle.
0:18:59 > 0:19:01Seal the edge with some beaten egg
0:19:01 > 0:19:05and put a puff pastry top over the lot.
0:19:05 > 0:19:07I'm just crimping the edges here to make sure
0:19:07 > 0:19:10they seal together nicely and don't fall into the middle of the pie.
0:19:11 > 0:19:14A cross on the middle to let the steam out,
0:19:14 > 0:19:16and finally a brush with beaten egg.
0:19:18 > 0:19:23That goes in the oven, the hot oven, for about 30 to 35 minutes.
0:19:23 > 0:19:24There we go.
0:19:26 > 0:19:28And I'm just anticipating that coming out and cutting
0:19:28 > 0:19:32through the crust and getting the aroma of steak and oysters.
0:19:32 > 0:19:36And I'll serve it with... Well, I think boiled potatoes,
0:19:36 > 0:19:40some spring cabbage and maybe a glass of stout.
0:19:40 > 0:19:43We used to do this in the early days of the restaurant
0:19:43 > 0:19:46but with only one or two oysters because they were so expensive.
0:19:46 > 0:19:49You need lots for the flavour to come through.
0:19:57 > 0:20:02Corned beef hash was made famous by Irish-Americans
0:20:02 > 0:20:06in the mid-1800s, where they had hash houses.
0:20:06 > 0:20:08But it was regarded as low-grade food
0:20:08 > 0:20:11and the cooks were called hash slingers.
0:20:11 > 0:20:13But now it's back in fashion.
0:20:13 > 0:20:17The main thing about this dish is to get the potatoes and onions
0:20:17 > 0:20:21nicely browned before adding the hashed beef.
0:20:22 > 0:20:26The only other ingredients are a good quantity of parsley,
0:20:26 > 0:20:31which freshens it all up nicely, a slug of Worcestershire sauce,
0:20:31 > 0:20:35a smidgen of Tabasco, and salt and pepper.
0:20:35 > 0:20:38Do you know, this is the first dish I started
0:20:38 > 0:20:43cooking on my own in a flat in Earls Court as a teenager?
0:20:43 > 0:20:45And why is it so successful?
0:20:45 > 0:20:48Well, because you HAVE to have two fried eggs with it
0:20:48 > 0:20:51and the combination is perfection.
0:20:51 > 0:20:55Well, that and, dare I say it, ketchup.
0:20:57 > 0:21:00Tomato ketchup? In a cookery programme?
0:21:04 > 0:21:07We don't mind a bit of tomato ketchup on this cookery programme.
0:21:07 > 0:21:11Now, as many of you more observant viewers may have noticed,
0:21:11 > 0:21:13I spent a bit of time abroad over the Christmas period
0:21:13 > 0:21:16and was lucky enough to come across one or two food ideas,
0:21:16 > 0:21:18and this one, I think, is unbelievable.
0:21:18 > 0:21:23It's made by a chef who used to work at El Bulli. Amazing, this idea.
0:21:23 > 0:21:27It's using melon, but it actually taste like foie gras.
0:21:27 > 0:21:28Without...
0:21:28 > 0:21:30- Being foie gras. - Yeah, without being foie gras.
0:21:30 > 0:21:34And it uses some of this. This is a piel de sapo melon.
0:21:34 > 0:21:38What we're going to do is chop this up into pieces.
0:21:38 > 0:21:41I'm going to serve this with a little bit of spiced duck,
0:21:41 > 0:21:44some curly kale and a little sauce that goes with it
0:21:44 > 0:21:46and a little bit of mint oil.
0:21:46 > 0:21:51The whole point of this is that you need a vacuum sealer,
0:21:51 > 0:21:56or a vac packer, and that basically is the vacuum that creates
0:21:56 > 0:21:57the different texture to this melon.
0:21:57 > 0:22:02What we're going to do is just take the seeds out like that.
0:22:02 > 0:22:04And then... We'll lose this out the way.
0:22:04 > 0:22:07You can do it with watermelon, it's just takes it to a different
0:22:07 > 0:22:11sort of flavour. But this one really works fantastically well
0:22:11 > 0:22:14cos you get a great texture with this, as well.
0:22:14 > 0:22:16Get the sliced bit of melon, get yourself a vacuum bag.
0:22:16 > 0:22:20Now, I've got a bit of an industrial vacuum packer over here
0:22:20 > 0:22:23but you can buy these on t'internet now
0:22:23 > 0:22:26for about 30 quid, vacuum packers.
0:22:26 > 0:22:30They're fantastic to have at home, keep stuff for longer.
0:22:30 > 0:22:33All we do is you put this on the highest pressure.
0:22:33 > 0:22:35All this does is just remove all the air out of it.
0:22:35 > 0:22:39Seal it down like that on the highest pressure and it seals,
0:22:39 > 0:22:43and what you end up with after a couple of days in the fridge...
0:22:43 > 0:22:47is melon that looks like this. It almost goes translucent.
0:22:47 > 0:22:49What we're going to do is pan-fry that and serve it with some duck.
0:22:49 > 0:22:51I'll show you that in a second.
0:22:51 > 0:22:53What does that actually do, though, James?
0:22:53 > 0:22:54What's the point of doing it?
0:22:54 > 0:22:58- You've lost me on this one.- What does it do, take the moisture out of it?
0:22:58 > 0:23:00I think so. I was just standing there in awe of it.
0:23:00 > 0:23:02I just couldn't believe it, but I don't know what it does.
0:23:02 > 0:23:06Heston, if you're watching this, phone in and tell us exactly what it does.
0:23:06 > 0:23:08It looks like a C-40, looks like it would go bang.
0:23:08 > 0:23:11It's unbelievable, this sort of stuff. Then we'll pan-fry it
0:23:11 > 0:23:12and serve it with duck.
0:23:12 > 0:23:16Now, new series of Extreme World starting...
0:23:16 > 0:23:2021st January on Sky 1 at 9pm.
0:23:20 > 0:23:22So where do we go this time? What is it, the third series?
0:23:22 > 0:23:24Third series, yeah.
0:23:24 > 0:23:27We've been to places like Juarez, we've been to the Congo in the past.
0:23:27 > 0:23:29The first one is India, looking at...
0:23:29 > 0:23:32It's very heavy subjects, obviously, so we're looking at sex trafficking.
0:23:32 > 0:23:36The second one is Papua New Guinea.
0:23:36 > 0:23:37I've always wanted to go there,
0:23:37 > 0:23:40most extreme country probably I've ever been to.
0:23:40 > 0:23:42Why is that, then?
0:23:42 > 0:23:44I watched a little bit of it. Is that the difference in tribes?
0:23:44 > 0:23:46- VAC PACKER HISSES - Yeah...
0:23:46 > 0:23:48- Sorry about this.- That's all right. - HISSING STOPS
0:23:48 > 0:23:52- It's ready! I might get vacuum-packed in a minute.- Exactly!
0:23:52 > 0:23:55Yeah, it's a diverse culture.
0:23:55 > 0:23:57I think it's a great culture in terms of the fact
0:23:57 > 0:24:01that they've not allowed Western influences to come into the country
0:24:01 > 0:24:03as much as other countries have,
0:24:03 > 0:24:05but at the same time they've got a few issues
0:24:05 > 0:24:09when it comes to violence against women and also intertribal violence,
0:24:09 > 0:24:12and the amount of alcohol, home-made alcohol, they consume,
0:24:12 > 0:24:16which means that people get very, very drunk and quite violent.
0:24:16 > 0:24:19You say "a few issues" but, I watched it,
0:24:19 > 0:24:22it's probably the most violent place I've ever seen in my life.
0:24:22 > 0:24:24- It's unbelievable.- Yeah, there was a moment in the jungle...
0:24:24 > 0:24:27We meet a guy called The General and I thought it was going to be
0:24:27 > 0:24:30an interview, and it turned into a hold-up.
0:24:30 > 0:24:33I watched it! This was not staged or anything.
0:24:33 > 0:24:35These people came out of the hedges with guns
0:24:35 > 0:24:37and they were going to shoot you!
0:24:37 > 0:24:39Two guys with rifles, two guys with shotguns, yeah.
0:24:39 > 0:24:41And screamed, "Get on your hands and knees,"
0:24:41 > 0:24:44which I questioned for a bit and then thought,
0:24:44 > 0:24:46"I'll have a go at trying to dissuade you from doing this."
0:24:46 > 0:24:50But you say that your acting has helped you with that sort of stuff.
0:24:50 > 0:24:52I think so. Also it's about...
0:24:52 > 0:24:56We've done nearly 55 documentaries now in the seven years
0:24:56 > 0:24:58and you get a sort of idea
0:24:58 > 0:25:01that they're probably going to go through with it or they're not.
0:25:01 > 0:25:04But they looked as if... And your face... Your face...
0:25:04 > 0:25:05I was wetting myself.
0:25:05 > 0:25:09- Well, you actually realised that this was serious.- Yeah, without a doubt.
0:25:09 > 0:25:12The one thing about it is, I've got hold of the gun with one hand
0:25:12 > 0:25:15but I'm protecting the crown jewels with the other.
0:25:15 > 0:25:17I don't know what I was expecting I was going to do,
0:25:17 > 0:25:19deflecting a bullet with my hand.
0:25:21 > 0:25:23I'll just blitz this up. This is spices.
0:25:23 > 0:25:27We've got star anise, cinnamon, a little bit of cumin in there
0:25:27 > 0:25:29and some cloves. I'm just going to put this with some duck
0:25:29 > 0:25:32and just roast it off with a little bit of duck to go with some kale
0:25:32 > 0:25:34and bits of pieces that we've got in there.
0:25:34 > 0:25:37But unbelievable places where you're visiting.
0:25:37 > 0:25:40I don't know why I never thought India would have
0:25:40 > 0:25:42the issues that they have. That's one of the most...
0:25:42 > 0:25:46I watched it yesterday. It's probably the most hard-hitting interview
0:25:46 > 0:25:48I've ever seen on television. I've never seen anything like it,
0:25:48 > 0:25:50where you interviewed this guy.
0:25:50 > 0:25:53Yeah, we interview a guy that's responsible for...
0:25:53 > 0:25:55Well, in the area we were looking at, West Bengal,
0:25:55 > 0:25:58we estimate 100,000 girls go missing,
0:25:58 > 0:26:01most of them under the age of 10 to 12, every year.
0:26:02 > 0:26:06India's a great country and it's doing things
0:26:06 > 0:26:10that most countries could never do in terms of its development,
0:26:10 > 0:26:12and it's a superpower in the waiting,
0:26:12 > 0:26:15but they've also got some other issues that they need to look at,
0:26:15 > 0:26:17as far as I'm concerned.
0:26:17 > 0:26:19You can't have that many girls go missing every year.
0:26:19 > 0:26:22They've only got a very small amount of the assets that they have
0:26:22 > 0:26:24at their disposal looking for these girls.
0:26:24 > 0:26:28- They've got 30 detectives looking for 100,000 girls.- I saw that.
0:26:28 > 0:26:32But the access that you get, how do you get access to those people?
0:26:32 > 0:26:35Cos this guy said on camera that he basically killed...
0:26:35 > 0:26:39- A lot of people. - A lot of people, hundreds of people.
0:26:39 > 0:26:42We have other sources to back up the facts. I didn't actually know
0:26:42 > 0:26:44he was going to come out with that kind of number,
0:26:44 > 0:26:45but, yeah, it was pretty shocking.
0:26:45 > 0:26:48Maybe something we shouldn't talk about this early!
0:26:48 > 0:26:50But how do you get access to that sort of thing?
0:26:50 > 0:26:53Well, we've got sources, very good sources.
0:26:53 > 0:26:55I've got great people out there on the ground.
0:26:55 > 0:26:58We get local people who want to help us.
0:26:58 > 0:27:02They want to bring to the attention of the world,
0:27:02 > 0:27:04or the world to focus on the problems that they have.
0:27:04 > 0:27:07That's why we get great local journalists
0:27:07 > 0:27:09who are campaigning on certain issues
0:27:09 > 0:27:11and we get in contact with them, we build up a rapport.
0:27:11 > 0:27:13The great thing that we have,
0:27:13 > 0:27:16Sky allow us to have a lot of time on the ground.
0:27:16 > 0:27:20We'll take months sometimes to get access to the right people
0:27:20 > 0:27:22and get the right people on side.
0:27:22 > 0:27:26We did the gangs programmes. These people are really shrewd,
0:27:26 > 0:27:28and they'll always think that you're the police or the DEA
0:27:28 > 0:27:31or something, particularly when you're dealing with people
0:27:31 > 0:27:33involved in drugs, say, in South America.
0:27:33 > 0:27:36You have to spend a lot of time with them to earn their trust.
0:27:36 > 0:27:39But once you earn their trust, most of these people are quite happy
0:27:39 > 0:27:41just to sit there and explain their lives.
0:27:41 > 0:27:44They sometimes find it quite cathartic.
0:27:44 > 0:27:48But when we think of places, I think of Marseille,
0:27:48 > 0:27:51I think of bouillabaisse and a nice glass of wine.
0:27:51 > 0:27:53So did I, in the evenings.
0:27:53 > 0:27:57- You nearly got killed there, as well! - Yeah, yeah.
0:27:57 > 0:27:59It certainly woke me up when the frozen bottle of water
0:27:59 > 0:28:02hit the bonnet of the car, yeah.
0:28:02 > 0:28:05We were lucky we had two undercover cops at the time on their day off,
0:28:05 > 0:28:07so they got us out of there.
0:28:07 > 0:28:09This is a far cry from Ultimate Force, isn't it?
0:28:09 > 0:28:12Yeah, one minute I was firing blanks and getting blanks fired at me
0:28:12 > 0:28:15and next I find myself in Helmand...
0:28:15 > 0:28:17A live round feels very different.
0:28:17 > 0:28:20But talking about Afghanistan, that was an incredible thing
0:28:20 > 0:28:24for people to see cos it looked not just the war but the after-effects,
0:28:24 > 0:28:27the family, which you picked up on as well in the programme.
0:28:27 > 0:28:29Yeah, the point of the programme was never to be political.
0:28:29 > 0:28:32It was to basically look at the effects of a young man,
0:28:32 > 0:28:36an 18-year-old who's got a duvet, a mum that cooks him Pop-Tarts,
0:28:36 > 0:28:38or whatever, in the morning, and suddenly him being thrust
0:28:38 > 0:28:41into an environment where his life was in jeopardy.
0:28:41 > 0:28:44And also to look at the effect that had on his mum,
0:28:44 > 0:28:46or guys who had wives or girlfriends,
0:28:46 > 0:28:48to look at the effect it had on them,
0:28:48 > 0:28:50particularly when they came back.
0:28:50 > 0:28:53We know a lot of people got physically injured.
0:28:53 > 0:28:55We don't know how many people have been mentally injured by that.
0:28:55 > 0:28:58And we won't know for some time just how many guys and their families
0:28:58 > 0:29:02have been affected by the time that we've had forces in Afghanistan.
0:29:02 > 0:29:04And in Iraq, and in Northern Ireland.
0:29:04 > 0:29:07If that's not enough, you're writing a whole book about it.
0:29:07 > 0:29:10Tell us about the book, A-Z Of Hell.
0:29:10 > 0:29:13I wanted to call it the A-Z Of What Not To Do, basically.
0:29:13 > 0:29:16The publishers decided Hell was a better place to go.
0:29:16 > 0:29:19Basically, it's just funny stories about things,
0:29:19 > 0:29:23like I was in "Medejin" or "Medellin", Pablo Escobar's ex-home,
0:29:23 > 0:29:26and my director decided to turn the engine off in the vehicle
0:29:26 > 0:29:30as I was going round a roundabout, which locked the wheel of the car,
0:29:30 > 0:29:33which meant I'm in the middle of a roundabout with motorcyclists going past.
0:29:33 > 0:29:37Most of the people there have to carry their registrations
0:29:37 > 0:29:40on their bibs cos so many people, sicarios, sit on the back
0:29:40 > 0:29:42and shoot people in traffic.
0:29:42 > 0:29:44So all of a sudden I'm an out-of-control gringo
0:29:44 > 0:29:47going round a roundabout with no engine
0:29:47 > 0:29:50and a lock on, and of course we coast up straight into a bank
0:29:50 > 0:29:52with five guards outside, heavily armed,
0:29:52 > 0:29:55who suddenly aim their guns at us through the window.
0:29:55 > 0:29:56Of course, we couldn't open the doors
0:29:56 > 0:29:59cos the door is centrally locked and he couldn't open it,
0:29:59 > 0:30:02so we had to climb out of the windows and make apologies in our dreadful Spanish.
0:30:02 > 0:30:04The director would have been chuffed.
0:30:04 > 0:30:06He wasn't a very popular man for the rest of the shoot
0:30:06 > 0:30:08and we've not worked with each other since.
0:30:08 > 0:30:13This is coming out 21st January, nine o'clock on Sky 1.
0:30:13 > 0:30:14Mate, that looks fantastic.
0:30:14 > 0:30:17You didn't follow any of that cos I just made it up,
0:30:17 > 0:30:19I was too enthused still with the conversation.
0:30:19 > 0:30:20This is going to be foie gras.
0:30:20 > 0:30:24Well, no, the texture is... I think the texture is incredible.
0:30:24 > 0:30:28- Sorry, James, this is duck? - That's duck. There you go.
0:30:28 > 0:30:30That's the melon. And this is...
0:30:30 > 0:30:33And if you want to try at home, you don't need one this sort of size.
0:30:33 > 0:30:36This is what it ends up like when you first do it.
0:30:36 > 0:30:38It starts to go translucent, like that,
0:30:38 > 0:30:42but you can buy these vac packing machines now at home.
0:30:42 > 0:30:44The highest pressure possible, and stick it in the fridge
0:30:44 > 0:30:47and leave it for 48 hours and that's what you end up with.
0:30:47 > 0:30:49I think it tastes amazing.
0:30:49 > 0:30:51- It tastes like foie gras. - It's amazing, isn't it?
0:30:55 > 0:30:58Keep your eye out for a vac pack machine in the New Year sales.
0:30:58 > 0:31:01That melon really is something special.
0:31:01 > 0:31:04If you'd like to try cooking any of the studio recipes from today's show,
0:31:04 > 0:31:07especially ones that don't need a vac pack machine,
0:31:07 > 0:31:11they're just a click away at bbc.co.uk/recipes.
0:31:11 > 0:31:14Today we're looking back at some of the greatest cooking clips
0:31:14 > 0:31:16from the Saturday Kitchen archives.
0:31:16 > 0:31:20Now, when Rachel Allen dropped in on St Patrick's Day a few years ago,
0:31:20 > 0:31:24we knew she was going to cook sausages with a classic colcannon.
0:31:24 > 0:31:27What SHE didn't know was that a certain Michel Roux
0:31:27 > 0:31:31was armed and ready and invited to try them. Now that's real pressure.
0:31:31 > 0:31:35She's got a traditional Irish food specially for St Patrick's Day today.
0:31:35 > 0:31:37- It's, of course, Rachel Allen. - Thank you, James.
0:31:37 > 0:31:39- Great to have you on the show. - Lovely to be here.
0:31:39 > 0:31:42You've got a three-star Michelin chef watching you.
0:31:42 > 0:31:44- Not feeling the pressure at all. - What are we cooking?
0:31:44 > 0:31:47- Sausages and mash?- Yeah!- Great.
0:31:47 > 0:31:49With apple sauce.
0:31:49 > 0:31:51So would you mind peeling and chopping the apple, please?
0:31:51 > 0:31:54Yeah. Why do I always get to peel and chop everything?
0:31:54 > 0:31:56I know, sorry.
0:31:56 > 0:31:59I love this meal. You can cook this really within an hour.
0:31:59 > 0:32:02The potatoes are the longest thing to cook here.
0:32:02 > 0:32:04I've got a really lovely head of savoy cabbage,
0:32:04 > 0:32:07this lovely, dark, crinkly, green, leafy cabbage.
0:32:07 > 0:32:09So I'm going to cut the head.
0:32:09 > 0:32:11I'm just going to use about a quarter of it for this.
0:32:11 > 0:32:14I'm going to cook the cabbage. Traditionally, in Ireland,
0:32:14 > 0:32:16the cabbage would be cooked in the bacon-cooking water,
0:32:16 > 0:32:18so once the bacon is cooked,
0:32:18 > 0:32:22the cabbage would go in and it would be boiled for quite a long time.
0:32:22 > 0:32:24That's really what turns a lot of people off cabbage
0:32:24 > 0:32:27cos they remember that smell of the over-boiled cabbage.
0:32:27 > 0:32:29It's St Patrick's Day today.
0:32:29 > 0:32:32Obviously we've got colcannon, a famous potato dish from Ireland.
0:32:32 > 0:32:35- Yeah.- Now, a different sort of...
0:32:35 > 0:32:38You don't often put cabbage in. I've seen it with spring onion.
0:32:38 > 0:32:40No, exactly. Kale quite often, as well.
0:32:40 > 0:32:43In different areas of Ireland, or literally different families,
0:32:43 > 0:32:45will put different things into colcannon.
0:32:45 > 0:32:48And you've also got champ, which has got peas and spring onions.
0:32:48 > 0:32:50There are so many different versions,
0:32:50 > 0:32:53but kale is wonderful in it, as well. I think that's enough cabbage.
0:32:53 > 0:32:56I'm going to just cook the cabbage in a little bit of butter.
0:32:56 > 0:32:58I'm not going to boil it, just a tiny bit of butter.
0:32:58 > 0:33:00It just really brings out a wonderful flavour,
0:33:00 > 0:33:02a kind of nutty flavour.
0:33:02 > 0:33:05Just on a low heat.
0:33:05 > 0:33:10- So the cabbage is nicely thinly sliced like this.- Yeah.
0:33:10 > 0:33:13Throw it in. You can even add a splash of water in,
0:33:13 > 0:33:16- just in case you think it's going to stick and burn.- OK.
0:33:17 > 0:33:19Season it.
0:33:20 > 0:33:25Thanks, James. That apple could go in there once it's chopped.
0:33:25 > 0:33:28- Thank you.- I shall do that. - For the apple sauce.
0:33:28 > 0:33:30A little bit of butter we can throw in there, too.
0:33:30 > 0:33:33Why not? We're in Ireland.
0:33:33 > 0:33:35- Water.- There you go.
0:33:35 > 0:33:38- Do you want a bit of sugar in there, as well?- Yes, exactly. Why not?
0:33:38 > 0:33:41And it's cooking apple, so it's going to break down to a pulpy mash.
0:33:41 > 0:33:43There's Bramleys in there, as well. Lovely.
0:33:43 > 0:33:46- About a dessertspoon of sugar, was there?- Yes!
0:33:46 > 0:33:48We just throw it in. It's typical cooking.
0:33:48 > 0:33:51You can always throw a little bit more in later.
0:33:51 > 0:33:53Exactly, but you can't take it out.
0:33:53 > 0:33:56If you put too much in, put some lemon juice in to counterbalance it.
0:33:56 > 0:33:59OK. So while the cabbage is on cooking,
0:33:59 > 0:34:03and while the apples are cooking, I can mix up the sausage mixture.
0:34:03 > 0:34:06- I've got this... I've made a mess. - It's all right. I'll clean up after you.
0:34:06 > 0:34:10- That's what I'm here for. - Just my commis chef.
0:34:10 > 0:34:14So, for this I've got this gorgeous minced pork.
0:34:14 > 0:34:17It's nice and fatty, and this is the key for making really good sausages.
0:34:17 > 0:34:21Otherwise, they'll just be too dry. Could you chop some parsley, please?
0:34:21 > 0:34:23- Chop some parsley. - Of course, sage, thyme.
0:34:23 > 0:34:27- Which cut of meat is the pork? - You could use it from the shoulder.
0:34:27 > 0:34:29Actually, the shoulder would be perfect, nice and fatty.
0:34:29 > 0:34:33- Is that OK, Michel, do you think? - The best.- OK.
0:34:33 > 0:34:34THEY LAUGH
0:34:34 > 0:34:38I'm going to say I can't wait to see the potatoes because, for me,
0:34:38 > 0:34:40the Irish potatoes are the best potatoes in the world.
0:34:40 > 0:34:45- Floury, light.- I discovered them 40 years ago and since then,
0:34:45 > 0:34:48each time I can have potatoes, Irish potatoes, I'll go for it!
0:34:48 > 0:34:52All year round, superb, but also we have those Jersey Royals.
0:34:52 > 0:34:56- That is true, that is true.- And your French waxy potatoes are gorgeous.
0:34:56 > 0:35:01- Mm, yes, but Irish are a little bit ahead.- Yeah.
0:35:01 > 0:35:04So I'm going to put an egg into the pork, along with some breadcrumbs.
0:35:04 > 0:35:06The egg will bind it. The chopped parsley would be lovely, too.
0:35:06 > 0:35:08- All in there?- Yeah, thank you.
0:35:08 > 0:35:11Of course, as I said, sage, thyme, rosemary would also be good, too.
0:35:11 > 0:35:15- Some breadcrumbs.- Seasoned? - Yes, I have put some in, actually.
0:35:15 > 0:35:17- A bit more?- Yeah, why not?
0:35:17 > 0:35:21And, of course, when you want to test to see how these taste,
0:35:21 > 0:35:27just put a drop on the frying pan to cook it just a tiny little bit.
0:35:27 > 0:35:30If it needs more seasoning, just add more in.
0:35:30 > 0:35:33- I'll put that pan on for you. - Thank you very much. This is great.
0:35:33 > 0:35:35You don't need any casing, sausage casing,
0:35:35 > 0:35:37you just mix it together like that.
0:35:37 > 0:35:40I'll just taste the tiniest bit on that pan.
0:35:40 > 0:35:41In fact, Michel, there you go.
0:35:41 > 0:35:44You can take them back to your restaurant.
0:35:44 > 0:35:46- THEY LAUGH - Thank you.- Irish potatoes.
0:35:46 > 0:35:51There you go. Even their shapes are the most beautiful, aren't they?
0:35:51 > 0:35:53Mm, lovely, plenty of salt.
0:35:53 > 0:35:56In the Caribbean, they refer to all potatoes as Irish potatoes.
0:35:56 > 0:35:58- Do they? I'm not surprised. - Cos it's the only potato.
0:35:58 > 0:36:00I'm really sorry, we're having a little...
0:36:00 > 0:36:03- No, that's all right. You fire away. - You carry on.
0:36:03 > 0:36:05- Shape the sausages, you know, like that.- Shape the sausages?
0:36:05 > 0:36:09- All right, OK. Little ones.- Yeah, they could be little round patties.
0:36:09 > 0:36:11This is great for kids, to make your own sausages.
0:36:11 > 0:36:13Exactly. They like making them and shaping them.
0:36:13 > 0:36:16And the good thing about these is you can tell, you instantly know
0:36:16 > 0:36:18that they're pure, they haven't got any muck in there.
0:36:18 > 0:36:21And this is the scary thing with sausages, you don't know.
0:36:21 > 0:36:24Don't hold them too long in your hand. They're going to be cooked!
0:36:24 > 0:36:26- Sorry, Chef.- Roll it quick.
0:36:26 > 0:36:28I'm doing it quicker, Chef.
0:36:31 > 0:36:32Is it bringing you back, James?
0:36:32 > 0:36:35This is bringing me to... The defining moment in my career
0:36:35 > 0:36:38came about probably last March. We were in Dubai.
0:36:38 > 0:36:42Eight chefs from around the world had to go over and take a restaurant over each.
0:36:42 > 0:36:44Michel was taking over a restaurant as well,
0:36:44 > 0:36:46and after we'd finished cooking one night,
0:36:46 > 0:36:48he put his hand on my shoulder and he said, "Steak tartare."
0:36:48 > 0:36:52This look of horror went across my face, thinking he expected me to make it.
0:36:52 > 0:36:54Luckily, we got this minion to do it
0:36:54 > 0:36:57and it was one of the best nights of my life.
0:36:57 > 0:36:59- Mm.- We just sat there talking about food
0:36:59 > 0:37:01while eating steak tartare and chips.
0:37:01 > 0:37:04But now we're having sausages and mash, so life's getting better.
0:37:04 > 0:37:08- After cooking it was wonderful, wasn't it?- It was absolutely superb.
0:37:08 > 0:37:11- Back to life.- One of the most defining moments of my career.
0:37:11 > 0:37:14- Where does your meat come from in Dubai?- Ah! Mostly Scottish.
0:37:14 > 0:37:17I'm going to put the potatoes in.
0:37:17 > 0:37:19- You've got the potatoes here. - I boiled them in the skins.
0:37:19 > 0:37:23Basically, because Irish potatoes, most of them, are so floury,
0:37:23 > 0:37:27they will fall apart in the saucepan if you peel them first.
0:37:27 > 0:37:29And you keep much more goodness in the potato if you boil them
0:37:29 > 0:37:32with the skins and then peel them afterwards.
0:37:32 > 0:37:36- Perfect. So... - So we don't add any oil to this?
0:37:36 > 0:37:38No, you actually don't have to because a little bit of fat
0:37:38 > 0:37:40will come out of the potatoes.
0:37:40 > 0:37:43- But we need that fat to keep the sausages nice and moist.- Absolutely.
0:37:43 > 0:37:47A lot of people think you need to make it with pork that's often bred to do the 100-metre hurdles.
0:37:47 > 0:37:50I always think that pork... Pigs should be sat there and eating,
0:37:50 > 0:37:52- that's what they should be bred to do.- Exactly.
0:37:52 > 0:37:55And have them less often if you're worried about the fat. Enjoy them.
0:37:55 > 0:37:59- So I'll turn these over and then just pop these in the oven?- Yeah, perfect.
0:37:59 > 0:38:02You could cook them all the way through here but into the oven
0:38:02 > 0:38:04- is absolutely perfect. - So that's gone in the oven.
0:38:04 > 0:38:07OK, I'm just mashing the potatoes here with some butter,
0:38:07 > 0:38:10salt and pepper, and I'm going to add in some hot milk
0:38:10 > 0:38:13- cos cold milk will just make them a bit gluey.- That's very hot.
0:38:13 > 0:38:17And then fold the cabbage... Oh, great, the sausages are cooked.
0:38:17 > 0:38:18- So you want me to fold that in?- Yeah.
0:38:18 > 0:38:23I love the steam coming out of the potatoes. Look at that.
0:38:23 > 0:38:25- Ah!- You can smell it, can't you?
0:38:25 > 0:38:29- There.- You haven't tasted it yet. THEY LAUGH
0:38:29 > 0:38:31- Throw that in.- Fantastic. - Oh, look at that, the cabbage. Oh!
0:38:31 > 0:38:35Fold it in. And colcannon should be a little bit sloppy.
0:38:35 > 0:38:37You shouldn't be able to make a huge big tower out of it.
0:38:37 > 0:38:40Absolutely, a bit of leftover parsley would be fantastic.
0:38:40 > 0:38:42- Are you nervous, cooking for him? - No, not at all.
0:38:42 > 0:38:44SHE LAUGHS
0:38:44 > 0:38:47- In England, we ended up doing bubble and squeak, didn't we?- Exactly.
0:38:47 > 0:38:49This is like bubble and squeak.
0:38:49 > 0:38:51- So we've got our sausages. - More taste.
0:38:51 > 0:38:53But you can't beat pork and apple sauce.
0:38:53 > 0:38:55Oh, just a classic combination.
0:38:55 > 0:38:58And you do need, of course, with colcannon
0:38:58 > 0:39:00a nice little bit of butter melting in the centre.
0:39:04 > 0:39:05Just like that.
0:39:05 > 0:39:08I'll leave you that. That's just slightly mashed to touch.
0:39:08 > 0:39:09Great, the apples are just cooked.
0:39:09 > 0:39:13You can just mash them down with a spoon and there's sugar in here.
0:39:13 > 0:39:16Look at that, the butter just on the top nicely so it melts.
0:39:16 > 0:39:18You choose a good guest.
0:39:18 > 0:39:21I tell you what, I can't wait to taste that dish.
0:39:21 > 0:39:23Rachel, remind us what that is again.
0:39:23 > 0:39:26We've got Irish pork sausages with colcannon and apple sauce.
0:39:26 > 0:39:29- Don't forget that little bit of butter on the top.- Absolutely.
0:39:35 > 0:39:37- Sorry, I probably didn't make any sense.- Come on over here.
0:39:37 > 0:39:40The true test is in the eating.
0:39:40 > 0:39:43- Jenny, you get to have first go.- Wow.
0:39:43 > 0:39:46Sorry, Michel, you get the third or fourth go.
0:39:46 > 0:39:49I've got the pleasure of seeing the lady enjoying her food.
0:39:49 > 0:39:53- It's always a pleasure to start with.- Mm!- Do you like that?
0:39:53 > 0:39:56- The pork is absolutely wonderful. - Taste a little bit of the mash.
0:39:56 > 0:40:00I should have had the apple with it, as well. Mm!
0:40:00 > 0:40:02Great St Patrick's Day food. Perfect, isn't it, really?
0:40:02 > 0:40:05- Simple. Lovely.- There you go.
0:40:05 > 0:40:09- And you've got time before the rugby starts to go out and have...- Oh!
0:40:09 > 0:40:13- The rugby!- Oh, yes, definitely be off to the rugby this afternoon.
0:40:13 > 0:40:16And does one knock that back with Murphy's and Guinness?
0:40:16 > 0:40:17Absolutely, yeah!
0:40:17 > 0:40:21Just don't put the green dye into it, like they do in America.
0:40:21 > 0:40:25But you could flavour those sausages with anything really. Sage...
0:40:25 > 0:40:28Often I put coriander and chilli in if I want a change. Sage, just...
0:40:28 > 0:40:32I'm getting concerned. There's very little left there!
0:40:32 > 0:40:35I did put a few more on for us two, but, you know...
0:40:35 > 0:40:38This would be great food for watching the match actually,
0:40:38 > 0:40:41- sitting in front of the TV. - This is the true test.
0:40:41 > 0:40:44- Beautifully cooked.- There you go. LAUGHTER
0:40:47 > 0:40:51Well done, Rachel. He's not an easy man to please.
0:40:51 > 0:40:53Now, from one culinary legend to another.
0:40:53 > 0:40:55This time, it's Mr Keith Floyd,
0:40:55 > 0:40:58and he's on a food trip around Britain and Ireland.
0:40:58 > 0:40:59Enjoy this one.
0:41:01 > 0:41:02GENTLE BAND MUSIC PLAYS
0:41:13 > 0:41:15# Dum-da-da dum dum... #
0:41:16 > 0:41:19This music is incredible! Rock on, Robert!
0:41:19 > 0:41:22But, you know, duty calls and it's back to the commentary.
0:41:22 > 0:41:25So here we are then, on the good shop Radiant Wave,
0:41:25 > 0:41:27putting out to sea from Seahouses.
0:41:27 > 0:41:29A bit like the owl and the pussycat,
0:41:29 > 0:41:31except we ain't got a five pound note.
0:41:55 > 0:42:01Now, all cooking of the real kind depends on first class sourcing.
0:42:01 > 0:42:04Now, anybody can go to the supermarket
0:42:04 > 0:42:09and buy a packet of frozen fish, but if you've got real B-dot-dot-dot
0:42:09 > 0:42:10with an S on the end,
0:42:10 > 0:42:13you go to where it's really happening,
0:42:13 > 0:42:15which is, you know...
0:42:15 > 0:42:18Waves with teeth like bananas, white water, all that business.
0:42:20 > 0:42:24In case... Because you know what they're like, don't you?
0:42:24 > 0:42:26SPEECH DROWNED OUT BY THE SEA
0:42:26 > 0:42:29When you actually go fishing, they haven't caught anything -
0:42:29 > 0:42:33I've brought a few mussels from Seahorses, or Seahouses,
0:42:33 > 0:42:35whatever it's called,
0:42:35 > 0:42:36just to cook for the crew.
0:42:36 > 0:42:40But in fact, they've been quite the boys -
0:42:40 > 0:42:43they've caught a few things, so I'm going to prepare
0:42:43 > 0:42:47a dish which is going to be called Light of the Radiant Wave.
0:42:47 > 0:42:50Which is... You know... This is our nautical dish of the day.
0:42:50 > 0:42:54Panache of fish, the radiant way. The same as the boat, get it?
0:42:54 > 0:42:58We've got a few whiting, we've got a few haddocks, we've got
0:42:58 > 0:43:01some little lemon soles, we've got some cod, we've got
0:43:01 > 0:43:04some prawns and we've got some codlings.
0:43:04 > 0:43:08So take your shopping basket, a couple of whitings,
0:43:08 > 0:43:10a couple of haddocks...
0:43:10 > 0:43:14I'm not joking, my old gastronauts, this is unbelievably bad.
0:43:14 > 0:43:15It really is.
0:43:15 > 0:43:19A bit of... One of these little things here.
0:43:19 > 0:43:21Very slippery. In you go.
0:43:21 > 0:43:26This is your shopping basket. This is shopping on the 9th Parallel, OK?
0:43:26 > 0:43:31A little codling. And something, which if it's OK to you...
0:43:33 > 0:43:36I mean, no, actually...
0:43:36 > 0:43:39Seriously, don't laugh.
0:43:39 > 0:43:43Every time you have a fish meal, what I'm doing now is
0:43:43 > 0:43:46what they do every day of the week to bring you the fish.
0:43:46 > 0:43:49So don't joke about it.
0:43:49 > 0:43:51It's fun, I know, for us, but this is how they really work.
0:43:51 > 0:43:54OK?
0:43:54 > 0:43:58So, out of this lot, I'm going to dedicate a dish to this ship,
0:43:58 > 0:43:59the Radiant Wave.
0:43:59 > 0:44:03Richard, come into the kitchen... if we can get back.
0:44:14 > 0:44:17To recap on the whole thing, Richard, and stay with me, I know
0:44:17 > 0:44:19you're not used to being on boats,
0:44:19 > 0:44:22we have my little fresh codling, OK, down here, my little whiting,
0:44:22 > 0:44:25my little haddock, my little langoustines,
0:44:25 > 0:44:28my little prawns, the mussels I brought with me,
0:44:28 > 0:44:32a bit of parsley, and some cream and not really very much else.
0:44:32 > 0:44:36But while I fried those fillets of the freshest fish you can imagine,
0:44:36 > 0:44:39in a little butter in the pan, at the same time,
0:44:39 > 0:44:43I made, as every good little cookette in the world knows,
0:44:43 > 0:44:47a simple white sauce, butter and flour, filled up with milk,
0:44:47 > 0:44:49a few onions, bay leaf, bit of parsley
0:44:49 > 0:44:52and stuff to make a basic white sauce, OK?
0:44:52 > 0:44:55I did that while I was fiddling about cos this is
0:44:55 > 0:44:57the magic of magic...
0:44:57 > 0:45:01At the same time, from Seahouses, I got some of these brilliant
0:45:01 > 0:45:04mussels and merely poached them... Sorry about this.
0:45:04 > 0:45:07Merely poached them in about a quarter of a pint of water,
0:45:07 > 0:45:08so that they opened.
0:45:08 > 0:45:11Didn't overcook them because they're succulent and nice. And...
0:45:11 > 0:45:15Cos I want to get a really good fishy flavour to the ultimate sauce
0:45:15 > 0:45:17of this dish. Richard, this is the tricky bit, OK?
0:45:17 > 0:45:20We've got to get some of this juice
0:45:20 > 0:45:23from the mussels into the white sauce.
0:45:23 > 0:45:28Just to give it a fishy flavour and stir that in, OK?
0:45:28 > 0:45:33So we've now got a fundamental white sauce, with a fishy flavour,
0:45:33 > 0:45:35which is quite nice.
0:45:35 > 0:45:38If I may now... I'm...
0:45:38 > 0:45:41Do you know? I have to tell you, I am really tired.
0:45:41 > 0:45:44We do take these things, in a way, pretty seriously,
0:45:44 > 0:45:48and I know you all love me rolling about on the ship and trying...
0:45:48 > 0:45:52And just simply cooking things, but there aren't, I can promise you,
0:45:52 > 0:45:5517 home economists behind me, doing all this.
0:45:55 > 0:45:58Right, our little fillets are sort of ready.
0:45:58 > 0:46:00OK?
0:46:00 > 0:46:04And the point about this kind of dish is it shows that
0:46:04 > 0:46:08you do not need to go to night school to get your CSE in cooking.
0:46:08 > 0:46:12Freshness is everything that counts. Simplicity, application.
0:46:12 > 0:46:15And if I can do it in, quite frankly, a space that my arms won't
0:46:15 > 0:46:17stretch out into, any of you can do all this
0:46:17 > 0:46:21kind of thing in the wonderful comfort of your home.
0:46:21 > 0:46:23Right, I've got a few tasks to do.
0:46:23 > 0:46:25To my parsley sauce, very freshly chopped parsley.
0:46:25 > 0:46:29OK? We all know what that is. Excuse all this muddle up of the pots.
0:46:29 > 0:46:32Stay with it, Richard. You're doing very, very well.
0:46:32 > 0:46:36I'll buy you a large one, when and if ever we get ashore.
0:46:36 > 0:46:39Strain... Stay with it, dear boy. I can see you wobbling.
0:46:39 > 0:46:44Strain the white sauce of all the lumps into the parsley there...
0:46:46 > 0:46:47..which is quite good.
0:46:47 > 0:46:51Discarding then, as you can now see, the little flavourings I'd put in.
0:46:51 > 0:46:54The carrot, the onion, the mushroom and stuff like that,
0:46:54 > 0:46:57to make that brilliant. Put that into the sink.
0:46:57 > 0:46:59Stir that in. That is really real.
0:47:03 > 0:47:04And it's very, very good.
0:47:04 > 0:47:08I want... Because this is for the captain
0:47:08 > 0:47:11and for one of my very good friends, Mr Swallow,
0:47:11 > 0:47:14here on the Radiant, I want to make this really rich and luxurious
0:47:14 > 0:47:18so I'm going to add a little cream to the sauce. OK.
0:47:18 > 0:47:21And put that gently on the gas over there
0:47:21 > 0:47:26to cook away, while...and here we come to the tricky bit...
0:47:30 > 0:47:33Put my couple of little fillets here on this lovely white plate.
0:47:33 > 0:47:35Simplicity itself.
0:47:35 > 0:47:39The little langoustines which I've just tailed and headed,
0:47:39 > 0:47:42split down the middle like that, OK.
0:47:42 > 0:47:48A few fillets of fish and then some of my little mussels.
0:47:50 > 0:47:53I think that one way or another,
0:47:53 > 0:47:59this has got to be the sort of fishy version of Northumbria on a plate.
0:47:59 > 0:48:02You know, we are working in those absurd conditions.
0:48:02 > 0:48:05Nothing on the clock but the maker's name and all that kind of stuff.
0:48:05 > 0:48:08I think now my sauce is warm,
0:48:08 > 0:48:13the flavour has gone through to the thing
0:48:13 > 0:48:16and...watch closely...
0:48:16 > 0:48:18Well, don't watch closely, but I mean,
0:48:18 > 0:48:22just admire the steadiness of my hand under these absurd conditions.
0:48:24 > 0:48:27I can't put that down. That's very difficult.
0:48:28 > 0:48:33I think, you know, fresh fish, Floyd, Northumberland...
0:48:33 > 0:48:35There it is on a plate. I think it's brilliant.
0:48:45 > 0:48:48Now beginneth the first history lesson.
0:48:48 > 0:48:51A long, long time ago in the days of old when knights were bold
0:48:51 > 0:48:53and the telegraph poles hadn't been invented,
0:48:53 > 0:48:57on this rugged shore, a Viking longship floundered.
0:48:57 > 0:48:59The locals, being an enterprising lot,
0:48:59 > 0:49:02patched it up and turned it into the famous Northumbrian coble.
0:49:02 > 0:49:05Now, this is a food programme, I hear you cry.
0:49:05 > 0:49:07And what has this got to do with the price of fish?
0:49:07 > 0:49:10Well, the lovely oak chippings from the local boatyard
0:49:10 > 0:49:12go a few yards up the street and are used
0:49:12 > 0:49:16to smoke these plumptious little monkeys at John Swallow's smokery.
0:49:16 > 0:49:18I love this symbiotic stuff, don't you?
0:49:18 > 0:49:21Nothing is wasted and the delicious symmetry of it all.
0:49:21 > 0:49:23The cobles are used to catch the herring
0:49:23 > 0:49:27and the oak is used to flavour the kipper, which, incidentally,
0:49:27 > 0:49:31was invented by a Seahouses man called John Woodger in 1840.
0:49:33 > 0:49:36I think there should be a statue to John Woodger in the centre
0:49:36 > 0:49:39of Seahouses, so you think about it, you civic worthies.
0:49:39 > 0:49:43Now, once the kippers are split and gutted, they're immersed in brine
0:49:43 > 0:49:47for half an hour or so and then they are put on these tenterhooks
0:49:47 > 0:49:50and this is where the expression originates - on tenterhooks -
0:49:50 > 0:49:54which is what I'm on all the time when making these programmes.
0:49:54 > 0:49:57This timeless procedure, unaltered since the invention of the kipper,
0:49:57 > 0:50:01has been handed down from father to daughter for generations
0:50:01 > 0:50:04as this extremely rare piece of archive film shows.
0:50:06 > 0:50:08You know, on these programmes, the Floyd programmes,
0:50:08 > 0:50:10we've done so many crab cooking sequences,
0:50:10 > 0:50:13I've quite frankly run out of things to say in the commentary,
0:50:13 > 0:50:16so I thought I'd write a little poem instead. Here it is.
0:50:16 > 0:50:19It can make you quite sad to cook a crab
0:50:19 > 0:50:21They say that they squeal in the steam
0:50:21 > 0:50:23But I know a crab is really quite glad
0:50:23 > 0:50:25To appear well-dressed on the screen.
0:50:26 > 0:50:29You know, I'm a very partisan kind of guy.
0:50:29 > 0:50:34I love Somerset and I love Devon and I love Cornwall,
0:50:34 > 0:50:37# But I love coffee, I love tea
0:50:37 > 0:50:40# I love the java jive and it loves me... #
0:50:40 > 0:50:43But, jokes apart, I will tell you that as much as I love
0:50:43 > 0:50:47the West Country fish, if you want a real crab, come to Seahouses.
0:50:47 > 0:50:51These are the sweetest I have ever tasted.
0:50:51 > 0:50:55They breed in the cold North Sea, they live off the hard bottom,
0:50:55 > 0:50:57not in the mud. They are superb.
0:50:57 > 0:50:59They are the sweetest I've ever tasted,
0:50:59 > 0:51:00and coming from me, that's something.
0:51:00 > 0:51:03But we're not here for that - well, we are, we quite enjoy that -
0:51:03 > 0:51:07what we're really here for is the kipper, the real kipper.
0:51:07 > 0:51:10None of your Japanese technology, no stainless steel chutes,
0:51:10 > 0:51:11no gas fire burners,
0:51:11 > 0:51:13but the real business.
0:51:13 > 0:51:15Now, Richard, sometimes in a cameraman's life,
0:51:15 > 0:51:18smoke gets in your eyes, but stay with it, OK?
0:51:18 > 0:51:19This is where it's at.
0:51:19 > 0:51:21Step in.
0:51:21 > 0:51:23To see the fire, to see the kipper,
0:51:23 > 0:51:29and, you know, after about 11 hours, killing me softly with her herrings,
0:51:29 > 0:51:31you can take a bite out of one of these
0:51:31 > 0:51:34and step out of the world and into heaven.
0:51:41 > 0:51:42Heaven turned out to be dead good.
0:51:42 > 0:51:46Lots of pretty scenery and birds, rivers flow with milk and honey.
0:51:46 > 0:51:50And the lady angels were Vikings, as the next cooking sketch reveals.
0:51:53 > 0:51:56Do you know, Northumberland must be the last bastion
0:51:56 > 0:52:00of rural countryside in Britain, here amongst the fells, the valleys
0:52:00 > 0:52:01and where the North Tyne flows.
0:52:01 > 0:52:04- People here eat in a strange way... - GUNSHOT
0:52:04 > 0:52:05Oops!
0:52:06 > 0:52:08This... This is what they eat.
0:52:08 > 0:52:10Not as it is down in the succulent south, a luxury.
0:52:10 > 0:52:12Here, it's quite a common dish.
0:52:12 > 0:52:15In fact, it's so cheap and so plentiful and people are so bored
0:52:15 > 0:52:18with it, I couldn't find a real Northumbrian person to cook me one,
0:52:18 > 0:52:23but what I did find was a Viking - a Viking, who is called Eben.
0:52:23 > 0:52:25In fact, I shall call her deep and crisp and Eben
0:52:25 > 0:52:27because that's how I can remember it
0:52:27 > 0:52:29and she's a great pheasant plucker - difficult to say
0:52:29 > 0:52:30if you've had one or two.
0:52:30 > 0:52:34And as a Viking who's been raping and pillaging for 1,000 years,
0:52:34 > 0:52:36she's going to cook something for us
0:52:36 > 0:52:38that demonstrates her understanding of Northumberland,
0:52:38 > 0:52:40particularly because I don't feel very well today.
0:52:40 > 0:52:43I've got a cold and all that. What are you going to do with this?
0:52:43 > 0:52:46I'm going to skin it, take the breasts off,
0:52:46 > 0:52:48which I'm going to cook in mead.
0:52:48 > 0:52:50Mead, now you are talking to me in a nice way there.
0:52:50 > 0:52:52What is actually - I know you can drink it - what is mead?
0:52:52 > 0:52:54Let's have a glass.
0:52:54 > 0:52:55It's a honey-based drink
0:52:55 > 0:52:58that was actually brought over by the Vikings.
0:52:58 > 0:53:01- Ah. One for the Vikings.- Yes, yes.
0:53:01 > 0:53:03This is what they fired themselves up on
0:53:03 > 0:53:06when they charged on the cricket club tours and things like that.
0:53:06 > 0:53:09- Yeah, yeah. Very nice. - Oh, it's brilliant.
0:53:09 > 0:53:12Anyway, start plucking the pheasant.
0:53:12 > 0:53:13As far as I'm concerned,
0:53:13 > 0:53:16it's one of the nicest sort of meats you can get.
0:53:16 > 0:53:19- So tender and... - And good value too.- Yeah.
0:53:19 > 0:53:21- Look at all this. - This what it eats, you see,
0:53:21 > 0:53:23that's why farmers are a bit cross with them,
0:53:23 > 0:53:26- cos they eat all their little... - The Last Supper.- The Last Supper!
0:53:26 > 0:53:28- That's right.- OK, well, you carry on plucking away there.
0:53:28 > 0:53:30We all know what plucking's about.
0:53:30 > 0:53:32We've actually got to get on with some real cooking.
0:53:32 > 0:53:34Now, what you should do -
0:53:34 > 0:53:36and I've pinched deep and crisp and Eben's recipe here -
0:53:36 > 0:53:39you get these lovely fillets of the pheasant and these have still
0:53:39 > 0:53:41got their shot in them - probably upset some people.
0:53:41 > 0:53:43What I used to do in the olden days in my restaurant to make
0:53:43 > 0:53:46things really authentic, I used to have a little tray of split shot
0:53:46 > 0:53:48and put it into the dish at the last moment,
0:53:48 > 0:53:51just in case they thought they were home-reared ones.
0:53:51 > 0:53:53Anyway, these breasts of pheasants
0:53:53 > 0:53:55have been marinated for how long, Eben?
0:53:55 > 0:53:59Erm, 48 hours just in mead, just to keep it really simple cos it's...
0:54:00 > 0:54:03As you probably already know, the Vikings and the old sort
0:54:03 > 0:54:08of Northumberland way of cooking was to try and keep everything simple
0:54:08 > 0:54:11and also they just didn't need to disguise
0:54:11 > 0:54:18any real sort of meat flavours with anything because it was so fresh.
0:54:18 > 0:54:20Right. OK, well, let's get to do some cooking.
0:54:20 > 0:54:21I mean, the gas is on over here.
0:54:21 > 0:54:24Whizz round in one of your steady, slow walks, Richard.
0:54:24 > 0:54:26We'll find ourselves over here by the stove.
0:54:26 > 0:54:28Eben, it's up to you to tell me what to do.
0:54:28 > 0:54:31- We've got the gas on.- Yeah, it's on. It's on, yeah.
0:54:31 > 0:54:34Well, we've already... Richard, close up in here, if you please.
0:54:34 > 0:54:37We've already sweated off or melted down or softened a few onions.
0:54:37 > 0:54:39What do we do next, Eben?
0:54:39 > 0:54:43Add the pheasant breasts now, and just sort of blanch them off.
0:54:43 > 0:54:46- One in there. No seasoning at this stage?- Not at this stage, no.
0:54:46 > 0:54:50Just sort of, er, close the pores on it.
0:54:50 > 0:54:52- We'll just go up to the maximum frying speed.- That's it, yeah.
0:54:52 > 0:54:54Just let that sizzle away.
0:54:54 > 0:54:56Let them get brown or golden on both sides like that,
0:54:56 > 0:55:00so that they seize up and seal. Richard, if you don't mind,
0:55:00 > 0:55:03close up and then organise a wibbly-wobbly shot
0:55:03 > 0:55:04so that we can come back to that
0:55:04 > 0:55:06a little bit later on in the cooking stage.
0:55:16 > 0:55:19And certainly this mellifluous amber liquid will make all the difference
0:55:19 > 0:55:22to the dish, won't it? Sweetness and light it is.
0:55:22 > 0:55:24Good word too, I might add, mellifluous.
0:55:24 > 0:55:26- What's next?- Then you add some double cream to it.- Right.
0:55:26 > 0:55:30But first we're just going to cook the other half from the meat off,
0:55:30 > 0:55:33take the breasts out, serve them up on your dish.
0:55:35 > 0:55:37Spilt it all over the place, but that doesn't matter.
0:55:37 > 0:55:40- We'll just wipe those dishes in a moment.- That's right.
0:55:40 > 0:55:41- Cream into there now?- Yep.
0:55:41 > 0:55:44Be quite generous.
0:55:44 > 0:55:47I mean, how...? This is your invention, isn't it, this dish?
0:55:47 > 0:55:51- This is a Viking-Northumbrian marriage, I suppose.- Yeah.
0:55:51 > 0:55:56It's so simple but I prefer simple dishes
0:55:56 > 0:55:58that are really tasty and nice.
0:55:58 > 0:56:00It is tasty and nice actually, isn't it?
0:56:00 > 0:56:03And if you think this is a very, very rich dish,
0:56:03 > 0:56:06that it's too fruity and too sweet to go with game,
0:56:06 > 0:56:08think about pork and apple sauce,
0:56:08 > 0:56:10think about venison and redcurrant jelly.
0:56:10 > 0:56:13I mean, the thinking behind this dish is perfectly OK -
0:56:13 > 0:56:15the savoury meat and the sweet sauce.
0:56:15 > 0:56:19Do you want to wop those over onto the table, my darling?
0:56:19 > 0:56:22And then we can have a little taste and see how it all comes out.
0:56:24 > 0:56:27Right, this, as usual, the proof of the pudding is in the eating.
0:56:27 > 0:56:31- If it isn't brilliant, I'm cutting you out of the programme.- Oh, dear.
0:56:33 > 0:56:35It should certainly be tender enough now.
0:56:37 > 0:56:38Well...
0:56:38 > 0:56:41I think that's marvellous.
0:56:41 > 0:56:42It is gamey and sweet
0:56:42 > 0:56:45and I'm always worried about dishes that have honey and cream in them
0:56:45 > 0:56:49because I feel it's an excuse for not cooking properly sometimes,
0:56:49 > 0:56:52but, I mean, you did produce it all properly and all nicely.
0:56:52 > 0:56:55It really does work. It's a lovely melange of flavours.
0:56:55 > 0:56:57Here's to you, my darling.
0:56:57 > 0:57:02- Viva Northumberland.- Cheers.- And up with the Vikings!- Definitely. Skal.
0:57:07 > 0:57:10There really was no-one better than Floyd
0:57:10 > 0:57:12and you can see another one of his food adventures very soon.
0:57:12 > 0:57:15As ever on Best Bites, we're looking back at some of the finest cooking
0:57:15 > 0:57:17from the Saturday Kitchen archives.
0:57:17 > 0:57:20Still to come on today's Best Bites,
0:57:20 > 0:57:23a very young-looking Glynn Purnell takes on an even
0:57:23 > 0:57:26younger-looking Theo Randall at the Saturday Kitchen omelette challenge.
0:57:26 > 0:57:30But was youthful enthusiasm enough to get them to the top of the board?
0:57:30 > 0:57:32Find out a little later.
0:57:32 > 0:57:34Daniel Galmiche turns the humble chicken breast
0:57:34 > 0:57:35into an indulgent treat.
0:57:35 > 0:57:38He's covering it with plenty of fresh truffle
0:57:38 > 0:57:41and serving it with leeks and potatoes too. Tasty stuff.
0:57:41 > 0:57:45And actress Kelly Adams faces her Food Heaven or Food Hell.
0:57:45 > 0:57:46Would she get her Food Heaven,
0:57:46 > 0:57:49a sticky toffee apple pudding with Calvados sauce,
0:57:49 > 0:57:51or would she get her dreaded Food Hell,
0:57:51 > 0:57:53cream of celeriac soup with crispy pancetta?
0:57:53 > 0:57:56And you can find out the result at the end of the show.
0:57:56 > 0:57:57Now, if you're a fish lover
0:57:57 > 0:58:00and fancy trying something a little different this weekend,
0:58:00 > 0:58:04then Jose Pizarro has a hake recipe next that you won't want to miss.
0:58:04 > 0:58:06Take it away, Jose.
0:58:06 > 0:58:08Great to have you on the show, Jose.
0:58:08 > 0:58:11- Great to be here. - Tapas on the menu or what?
0:58:11 > 0:58:14- Oh!- Ay-ay-ay, it's for her. - All right, OK.
0:58:14 > 0:58:19- You have just a little bit. - This is the iberico ham.
0:58:19 > 0:58:23- This is the best ham in the world. - The best ham in the world.
0:58:23 > 0:58:27This is amazing and you can actually buy this from supermarkets now.
0:58:27 > 0:58:30It is amazing, this sort of stuff.
0:58:30 > 0:58:32- Anyway, what are we going to do, then?- We have hake.
0:58:32 > 0:58:36I need for you to do an aioli. Quite strong in lemon.
0:58:36 > 0:58:38- Do you want some garlic in there as well?- Yes, please.
0:58:38 > 0:58:40OK. All right, I can do that.
0:58:40 > 0:58:45- Just olive oil because I like my aioli made with olive oil.- OK.
0:58:45 > 0:58:48For the hake, er...some egg.
0:58:48 > 0:58:50Now, tell us about hake, then.
0:58:50 > 0:58:53Because it's a fish that you often find in France and Spain
0:58:53 > 0:58:56but not really on the menu that much in the UK.
0:58:56 > 0:58:58We're getting quite a lot more now.
0:58:58 > 0:59:00I mean, there's a really good fleet down in Newlyn
0:59:00 > 0:59:02that go out and catch hake.
0:59:02 > 0:59:05I think that's probably where you get yours from, Jose, I'd imagine.
0:59:05 > 0:59:08Absolutely. It's amazing. It's amazing and it's getting so popular
0:59:08 > 0:59:11here in the UK, I have to say.
0:59:11 > 0:59:14- But for Spain it is THE fish, isn't it?- It's the fish.
0:59:14 > 0:59:19And my mum always cooks hake in this way once a week.
0:59:21 > 0:59:23So for anybody that hasn't seen it whole,
0:59:23 > 0:59:26it kind of looks a little bit like a big haddock.
0:59:26 > 0:59:29It's quite an angry fish. It's quite an angry-looking fish.
0:59:29 > 0:59:31Their teeth are like "Rrrgh!"
0:59:32 > 0:59:36- But I like the throats, Jose. You know the throats?- On the hakes,
0:59:36 > 0:59:40- in the restaurant, in Pizzaro, it's so popular.- The head.- The head, yes.
0:59:40 > 0:59:44Butterfly, and just in the oven with some garlic.
0:59:44 > 0:59:50In the end, garlic, chilli, olive oil and then some vinegar.
0:59:50 > 0:59:51I've got that recipe down now.
0:59:51 > 0:59:53It'll be on the menu later!
0:59:53 > 0:59:56I'm making a little aioli here. You want a little bit...
0:59:56 > 0:59:59- Do you put saffron in your aioli or not?- No.
0:59:59 > 1:00:01- But, erm, mustard. Look at that. - FORK TAPS BOWL RHYTHMICALLY
1:00:01 > 1:00:04You know this sound remind me of my mum.
1:00:04 > 1:00:08She never used whisks, just a fork like that.
1:00:08 > 1:00:10Like when she's doing the omelette...
1:00:11 > 1:00:14- The best in the world. Anyway... - Right, we're getting there with this.
1:00:14 > 1:00:17- OK, what's next? - Salt and pepper in the hake.
1:00:18 > 1:00:23Like that. Straight to the flour.
1:00:23 > 1:00:25- Yep.- Yeah. Like that.
1:00:25 > 1:00:29Then straight to the egg. As simple as that. It's called a la romana.
1:00:29 > 1:00:34- I don't know why because that means "Roman style" but...- Roman style?
1:00:34 > 1:00:35- Roman style.- OK. - You can do calamari,
1:00:35 > 1:00:37plenty of things with that.
1:00:37 > 1:00:41- OK.- And then just in the olive oil.
1:00:41 > 1:00:44- In the olive oil?! In the fryer.- In the fryer, yeah.
1:00:44 > 1:00:48- For around four minutes.- OK. - Yeah.- All right.
1:00:48 > 1:00:51- Erm... - Right, I'm nearly there with this.
1:00:51 > 1:00:54- I'm just going to add some garlic and some lemon into it as well.- Lovely.
1:00:54 > 1:00:58But, I mean, traditionally, you make mayonnaise with veg oil really.
1:00:58 > 1:01:01That's why it stays white, but using olive oil,
1:01:01 > 1:01:02you get a different colour.
1:01:02 > 1:01:05You almost get like a greeny tinge to it as well.
1:01:05 > 1:01:07- Little bit in there?- Yes, sir.
1:01:07 > 1:01:10- OK.- Lovely!
1:01:10 > 1:01:11Some carrots.
1:01:14 > 1:01:16Just peel it.
1:01:17 > 1:01:19So this isn't really a tapas, then?
1:01:19 > 1:01:21This is like a whole dish, really, this one.
1:01:21 > 1:01:26Yeah. People need to understand that in Spain, we don't eat only tapas.
1:01:26 > 1:01:31- Right.- You know, we have proper restaurants as well, you know that?
1:01:31 > 1:01:35- Yeah, this is going to be in the menu from this week.- Yeah.
1:01:38 > 1:01:39Lovely, lovely.
1:01:40 > 1:01:46Just I like to see the carrots not as small as you like it.
1:01:46 > 1:01:47- OK.- Like that.
1:01:49 > 1:01:53I'll turn this up slightly. So this is the base for it, really, this one?
1:01:53 > 1:01:56- Say again?- This is the base for this?- Yes, the base.
1:01:56 > 1:01:59So you're using a different type of lentil. What have you got here?
1:01:59 > 1:02:01- I'm using pardina.- Yeah.
1:02:01 > 1:02:06Less colour, as you can see, it's less colour than the puy lentils.
1:02:06 > 1:02:09And I like it very much because they are very silky.
1:02:09 > 1:02:12So normally when people see lentils, they think of puy lentils,
1:02:12 > 1:02:15which are darker than these ones.
1:02:15 > 1:02:17They are so, so stunning. I love them.
1:02:17 > 1:02:20They are coming from La Mancha in Spain.
1:02:20 > 1:02:22Where is that, then? The north?
1:02:22 > 1:02:26Erm... Madrid... Left. West.
1:02:26 > 1:02:28- Madrid left?- Yeah. - LAUGHTER
1:02:28 > 1:02:30Madrid, left.
1:02:30 > 1:02:32Left. Got it.
1:02:32 > 1:02:34- Northwest.- Northwest?- Yeah.
1:02:35 > 1:02:38- Right, this...- Shallot, like that.
1:02:38 > 1:02:39Yep.
1:02:40 > 1:02:45- In there.- Bit more. Bay leaf.
1:02:45 > 1:02:48Just there. And...
1:02:48 > 1:02:49lentils.
1:02:49 > 1:02:52But, I mean, Spanish food's becoming more accessible
1:02:52 > 1:02:55in the UK in terms of the ingredients.
1:02:55 > 1:03:00When I came to London 15 years ago, there was nothing around.
1:03:00 > 1:03:03Now you can see so many places and chorizo, you can buy chorizo,
1:03:03 > 1:03:07you can buy iberico ham in any supermarket now. That's good.
1:03:07 > 1:03:09- That's good news.- But also the oils.
1:03:09 > 1:03:11Obviously we're talking about Spain.
1:03:11 > 1:03:13I think Spain's got some of the best produce in the world.
1:03:13 > 1:03:17- Particularly the pork is incredible. - You love the pork.
1:03:17 > 1:03:21I just think it's incredible really as well.
1:03:21 > 1:03:26I have in the restaurant now, a muscle from the shoulder.
1:03:26 > 1:03:28But talking about the pork,
1:03:28 > 1:03:31I mean, one of my favourites you mentioned there.
1:03:31 > 1:03:33That's iberico, it's a pata negra.
1:03:33 > 1:03:35That's the finest ham in the world, but also
1:03:35 > 1:03:38when you go around these kinds of markets - I went to Barcelona -
1:03:38 > 1:03:39and you see them all hung up...
1:03:39 > 1:03:43You never know which one to buy because they all look the same
1:03:43 > 1:03:44but they're all a different price.
1:03:44 > 1:03:47What would be the word that people would look for on the ham itself?
1:03:47 > 1:03:51You need to look for "jambon iberico 100% acorn."
1:03:51 > 1:03:56- So that's...- In Spanish, it's "jambon iberico 100% bellota."
1:03:57 > 1:04:00- You all want to remember that? - You'll have to write that down.
1:04:00 > 1:04:02I will write that for you.
1:04:02 > 1:04:04The hake's going to be ready very soon.
1:04:04 > 1:04:08And that means that it's got a diet of acorns, then?
1:04:08 > 1:04:12Yes, they are being eating acorns the last four months, I think.
1:04:12 > 1:04:14Four months of their lives.
1:04:14 > 1:04:17And just happy animals.
1:04:17 > 1:04:19Running around and happy all the time.
1:04:19 > 1:04:22They are rarely bored, I have to say. Happy life!
1:04:23 > 1:04:25Right, so you cooked this for how long?
1:04:25 > 1:04:27How long do you cook this for?
1:04:27 > 1:04:31- I will say for pardina lentils, around 25 minutes.- OK.
1:04:31 > 1:04:33- Er... Ooh, ooh, ooh, here it is. - Well, I'm there with that.
1:04:33 > 1:04:36I've just put lots of lemon in it as well for you.
1:04:36 > 1:04:39My mum normally cooked the lentils for four hours.
1:04:39 > 1:04:42When my dad came to our restaurant the first time,
1:04:42 > 1:04:45he tried it and he came to me.
1:04:45 > 1:04:52"Jose, I think the lentils are undercooked."
1:04:53 > 1:04:56No, the British people love it a little bit more tender.
1:04:56 > 1:04:58- Anyway, a spoon... - Right, so the spinach in.
1:04:58 > 1:05:00You're not really wilting this,
1:05:00 > 1:05:02you're just putting it in there last minute.
1:05:02 > 1:05:04A little bit, just to warm it up. Some olive oil...
1:05:05 > 1:05:08- "Some," you know. Plenty olive oil. - But this is an interesting thing.
1:05:08 > 1:05:11A lot of people would just think of Italian olive oil,
1:05:11 > 1:05:12but when you try Spanish olive oil,
1:05:12 > 1:05:15it is very different and also different year on year.
1:05:15 > 1:05:18Absolutely. This is just... Smell.
1:05:18 > 1:05:20They are, aren't they? All different.
1:05:22 > 1:05:24Beautiful!
1:05:24 > 1:05:26The hake on top.
1:05:26 > 1:05:27That's cooked.
1:05:28 > 1:05:29Some aioli.
1:05:31 > 1:05:34- Look at the colour.- I just put some parsley in there, lemon,
1:05:34 > 1:05:37bit of garlic's gone in there as well.
1:05:37 > 1:05:39Then go... Like that.
1:05:39 > 1:05:41Erm, jambon iberico.
1:05:41 > 1:05:45- Must be there.- Little bit more, Chef. Little bit more.
1:05:45 > 1:05:48- You have plenty there! - Bit more, bit more.- You're just...
1:05:48 > 1:05:49A little bit more!
1:05:51 > 1:05:52Olive oil.
1:05:52 > 1:05:55- So tell us what that is. - And black pepper.
1:05:55 > 1:06:01We have merluza a la romana with lentils, spinach, aioli
1:06:01 > 1:06:03and of course jambon iberico.
1:06:03 > 1:06:06- Give us the name in Spanish. - Merluza a la romana.
1:06:06 > 1:06:08It's what it is.
1:06:13 > 1:06:16You just know this is going to taste really good.
1:06:16 > 1:06:18- What do you think of the ham? - Oh, it's beautiful.
1:06:18 > 1:06:21- It's the best ham in the world. - It's really amazing.
1:06:21 > 1:06:24Well, dive into that. Tell us what you think of this one.
1:06:24 > 1:06:27- Is it...?- Yeah, you can... - No worries. It's not fussy at all.
1:06:27 > 1:06:30- It's stunning, isn't it? - Oh, it's so soft!
1:06:30 > 1:06:33But it is one great chunk of meat as well, that hake,
1:06:33 > 1:06:34if you can get hold of it.
1:06:35 > 1:06:37But with the iberico, fantastic.
1:06:39 > 1:06:41- That's amazing.- Oh, good.
1:06:41 > 1:06:43And that style of cooking, frying in flour
1:06:43 > 1:06:46- and eggs is found in tapas bars all over the place.- All over.
1:06:46 > 1:06:49Although this is not tapas, but the idea of cooking is exactly the same.
1:06:49 > 1:06:53Yeah, the calamari, the squid. You know, the rings.
1:06:53 > 1:06:54Exactly the same as that.
1:06:54 > 1:06:56I just want to eat all of that.
1:06:56 > 1:06:57- Yeah.- You can do.- OK.
1:06:57 > 1:06:59- Leave me some!- Don't give him any!
1:07:04 > 1:07:07Emma really did love all those Spanish flavours.
1:07:07 > 1:07:11Now, when Glynn Purnell took on Theo Randall at the omelette challenge,
1:07:11 > 1:07:13they were both full of confidence.
1:07:13 > 1:07:16But did that turn into a decent time or, more importantly,
1:07:16 > 1:07:18an edible omelette? Let's find out.
1:07:18 > 1:07:21The chefs that come on the show battle it out against the clock
1:07:21 > 1:07:24to test how fast they can make a three-egg omelette.
1:07:24 > 1:07:26Now, Glynn, you're about halfway up the board. 26.32 seconds here.
1:07:26 > 1:07:28Pretty respectable time.
1:07:28 > 1:07:31However, a long way to go to catch up this fella at 23 seconds.
1:07:31 > 1:07:32Maybe only a slight time
1:07:32 > 1:07:35but there's a massive difference between the two of them.
1:07:35 > 1:07:37Usual rules apply. Three-egg omelette as fast as you can.
1:07:37 > 1:07:39Let's put the clocks on the screens.
1:07:39 > 1:07:41The clock stops when the omelette hits the plate.
1:07:41 > 1:07:44- Are you ready?- Ready.- Yep, ready. - Three, two, one, go.
1:07:52 > 1:07:54I just love the concentration on their faces.
1:07:54 > 1:07:56They say it's not serious.
1:07:58 > 1:08:01No, that's a three-egg omelette, Glynn.
1:08:01 > 1:08:02Go on, boys!
1:08:05 > 1:08:06Got to be an omelette.
1:08:11 > 1:08:14It's pretty quick. Pretty quick.
1:08:14 > 1:08:16- No crease, no colour. - Halfway on the plate.
1:08:18 > 1:08:22Half-on, half-off, depending on how negative you are.
1:08:22 > 1:08:24Oh, look, he's left half of it in there, Chef.
1:08:24 > 1:08:27Yeah, well, you nearly did in there. I spotted that.
1:08:28 > 1:08:30It's... Both about right, Chef?
1:08:31 > 1:08:33Don't kid yourself!
1:08:33 > 1:08:37- Hey, come on.- Right. - Keep it all above the waist.
1:08:37 > 1:08:38We'll do...
1:08:39 > 1:08:41..Glynn first.
1:08:43 > 1:08:45I'm not even going to get excited, James, cos I know this game.
1:08:45 > 1:08:47We play it every time I'm on. Come on.
1:08:47 > 1:08:50- The tension's killing me. - Calm down, it's all right.
1:08:50 > 1:08:52Where's a knife just to cut the atmosphere?
1:08:54 > 1:08:56- Or a spatula!- You did it quicker.
1:08:58 > 1:09:00In 25...
1:09:01 > 1:09:02..point 48.
1:09:04 > 1:09:08- Still nowhere near 23. - Just above...Sat Baines.- Oh.
1:09:08 > 1:09:09No, you're there.
1:09:11 > 1:09:13At least it's a step in the right direction.
1:09:13 > 1:09:14Theo...
1:09:15 > 1:09:18- Where are you?- 23.
1:09:22 > 1:09:23You did it...
1:09:24 > 1:09:25- ..quicker.- Ooh!
1:09:25 > 1:09:27- Ooh.- A lot quicker.
1:09:28 > 1:09:30- He ain't on the blue, is he?- A lot quicker.
1:09:30 > 1:09:34You did it 0.2 of a second quicker. HE LAUGHS
1:09:34 > 1:09:36- You did it quicker. - Didn't move anywhere!
1:09:36 > 1:09:42- For me, that's consistency.- At least you get your old one.- Oh, thank you.
1:09:42 > 1:09:44And I know him - he'll eBay it later.
1:09:49 > 1:09:51Nice effort, guys.
1:09:51 > 1:09:54It's time to turn the French factor in the kitchen up to ten as this
1:09:54 > 1:09:59next recipe is from the brilliant and distinctly Gallic Daniel Galmiche.
1:09:59 > 1:10:01I keep telling you, though, he's from Watford really,
1:10:01 > 1:10:02but nobody believes me.
1:10:02 > 1:10:04Enjoy this one anyway.
1:10:04 > 1:10:06Hi, Daniel Galmiche. Good to have you on the show.
1:10:06 > 1:10:07So what are we cooking?
1:10:07 > 1:10:10You mentioned a truffle - what's that going to go with?
1:10:10 > 1:10:12Er, it's going to go under the skin of chicken.
1:10:12 > 1:10:13What's the dish called?
1:10:13 > 1:10:18It's called roasted breast of chicken with truffle, sauteed
1:10:18 > 1:10:20new potatoes with spring onion
1:10:20 > 1:10:23and a deglace with a bit of chicken stock.
1:10:23 > 1:10:25- Very, very classically French, this. - Very classic, yeah.
1:10:25 > 1:10:27OK, so I'm going to get over and do the potatoes.
1:10:27 > 1:10:29Yes, the potatoes for me, the lardon,
1:10:29 > 1:10:30and I'm going to do the chicken.
1:10:30 > 1:10:34Now running through the ingredients, we've got some chervil, baby leeks.
1:10:34 > 1:10:36Chervil, baby leeks, new potatoes, truffle...
1:10:36 > 1:10:38That's the small juice of the truffle.
1:10:38 > 1:10:41- I had the truffle in the freezer. - Yeah.
1:10:41 > 1:10:43And kept it like this because it keeps very well
1:10:43 > 1:10:45and I collected that which should be fantastic.
1:10:45 > 1:10:48- And a bit of chicken stock.- And a bit of chicken stock.- Pancetta.
1:10:48 > 1:10:51- A bit of pancetta.- Lovely. Right, fire away. What are we doing first?
1:10:51 > 1:10:53Well, I'm going to do the chicken first.
1:10:54 > 1:10:57Now, there's been a lot of talk in the chicken...
1:10:57 > 1:11:00- A lot of talk about chicken in the press recently.- That's correct, yes.
1:11:00 > 1:11:03One of the most famous French chickens is the poulet de Brest.
1:11:03 > 1:11:05The poulet de Brest, yeah. That's right.
1:11:05 > 1:11:08Which is regarded as what? The king?
1:11:08 > 1:11:12Yeah, it's been voted for years and years the king of chicken, yes.
1:11:12 > 1:11:15- And it's the big, white... - It's the big white one, yeah.
1:11:15 > 1:11:17A huge great big white one.
1:11:17 > 1:11:21Beautiful flesh. Really good quality chicken, yeah.
1:11:21 > 1:11:24It's fantastic. Very popular in France obviously.
1:11:24 > 1:11:29- But over here...- A nice British one. - Yeah, organic farmed. Organic one.
1:11:29 > 1:11:32- So what are we doing here? - So we do a truffle now.
1:11:32 > 1:11:33We put it under the skin.
1:11:35 > 1:11:38Right, now tell us a little bit about this truffle, then,
1:11:38 > 1:11:42- because a Frenchman and truffle... - That's a black Perigord truffle.
1:11:42 > 1:11:45So Perigord, ie, Perigord south of France near Gascony.
1:11:45 > 1:11:48- And this is just half of one? - Yeah, half of one.
1:11:48 > 1:11:51So imagine, it's very pungent, very strong,
1:11:51 > 1:11:54but very delicate at the same time.
1:11:54 > 1:11:56- Gorgeous. - And how much for one of these?
1:11:56 > 1:11:59Er, well, this one was 75g at £850 a kilo,
1:11:59 > 1:12:03which means about 67 quid a truffle.
1:12:03 > 1:12:04£67 just for that thing.
1:12:04 > 1:12:08Just for that. So, you know... But you don't need to buy those ones.
1:12:08 > 1:12:11But you compare that with a white truffle, which is even rarer
1:12:11 > 1:12:13and which is much stronger in flavour...
1:12:13 > 1:12:18I bought white truffle last year. The price was £2,700 per kilo.
1:12:18 > 1:12:20So if you're looking for something like that,
1:12:20 > 1:12:23that would probably be, what, maybe £300 for one that size,
1:12:23 > 1:12:24a white truffle?
1:12:24 > 1:12:26Yeah, it would be. Yeah.
1:12:26 > 1:12:28The biggest one has actually just been sold - well,
1:12:28 > 1:12:32the biggest one recently has been sold for £165,000.
1:12:33 > 1:12:38- That was a white one.- A big white truffle from Alba, wasn't it?- Yeah.
1:12:38 > 1:12:40But Perigord is the most famous region.
1:12:40 > 1:12:43It's one of the most famous regions.
1:12:43 > 1:12:46But I come from the east of France and near Burgundy,
1:12:46 > 1:12:48we do have truffles as well.
1:12:48 > 1:12:50And don't they instead of using pigs, which they
1:12:50 > 1:12:52used to do traditionally...?
1:12:52 > 1:12:56Now they use dogs because the pigs were eating the truffles.
1:12:56 > 1:12:57Lucky pig!
1:12:59 > 1:13:02So we're going to put some oil in a pan there.
1:13:02 > 1:13:04So you've just basically taken the slices of truffle
1:13:04 > 1:13:06- underneath the skin. - That's right, yeah.
1:13:07 > 1:13:09OK.
1:13:09 > 1:13:10That's the one, yeah.
1:13:10 > 1:13:14So I'm going to just seal it, pan-fry it a little bit,
1:13:14 > 1:13:16but a light colour.
1:13:16 > 1:13:19I don't want the skin to burn, I want to still see the truffle
1:13:19 > 1:13:23and at the same time, the skin will retract a bit less
1:13:23 > 1:13:25than if the pan was boiling.
1:13:27 > 1:13:28Skin first.
1:13:30 > 1:13:36- I've blanched the sliced potatoes there.- Yeah.
1:13:36 > 1:13:40- We're going to blanch the leek. - I'm blanching the bacon as well.
1:13:40 > 1:13:43Blanching the pancetta's quite important...
1:13:43 > 1:13:46Yeah, the reason behind that too, sometimes it can be very salty,
1:13:46 > 1:13:48so to remove some of the salt out,
1:13:48 > 1:13:52and obviously it will be easier for me to roast then.
1:13:52 > 1:13:55- What's next? - So, now we're cooking that.
1:13:55 > 1:13:57It's not a complicated dish, but it is really nice.
1:13:57 > 1:14:01Very easy to do, very fresh and it's in season because of the truffle.
1:14:04 > 1:14:05But, I mean, you can buy truffles.
1:14:05 > 1:14:08Although they're in season now, you can buy truffle in the oil.
1:14:08 > 1:14:09In a small jar, yes.
1:14:09 > 1:14:12The small ones which are more like this sort of stuff.
1:14:12 > 1:14:14- Like this one, yes. - Which are about £8-£10.
1:14:15 > 1:14:17- But, er... - That's all the colour I need there.
1:14:17 > 1:14:20A little bit of truffle oil, which is really nice.
1:14:20 > 1:14:22You could put a little bit of truffle oil with it.
1:14:22 > 1:14:23- Yes, you can.- Which is quite strong.
1:14:23 > 1:14:27But, you know, in France as well, you keep them in rice.
1:14:27 > 1:14:30- Yeah?- You put a small kitchen towel, rub the...
1:14:30 > 1:14:33- This is fresh truffle, yeah? - Yeah, the fresh one.
1:14:33 > 1:14:34Put in a jar with some rice
1:14:34 > 1:14:36and the rice takes on the flavour of the truffle.
1:14:36 > 1:14:38Well, they use that for their truffle risotto
1:14:38 > 1:14:41and also they put eggs on the top because then you can make truffle
1:14:41 > 1:14:44scrambled eggs by actually not putting any truffle in there at all.
1:14:44 > 1:14:47That's correct, yes. Put that in the oven.
1:14:47 > 1:14:49- There you go.- Which one?
1:14:49 > 1:14:51Left-hand side probably. That one.
1:14:53 > 1:14:56OK. We've got another one in.
1:14:56 > 1:14:58How long do you cook that for?
1:14:58 > 1:15:01About 10 minutes. Seal it in here, 10-12 minutes max.
1:15:01 > 1:15:03- We're going to blanch that one as well.- Right, well, I'll...
1:15:03 > 1:15:05You've done that.
1:15:05 > 1:15:08You can probably put that one on there.
1:15:08 > 1:15:11- That's you, erm... - Bacon.- Bacon going in there as well.
1:15:13 > 1:15:15I love actually bacon, potato,
1:15:15 > 1:15:18leek and with the truffle I'm going to do a small julienne.
1:15:18 > 1:15:19Again, some more truffle.
1:15:22 > 1:15:24- Lovely.- And I'm going to...
1:15:24 > 1:15:28So I'll take this piece of chicken out for you.
1:15:28 > 1:15:30Let it rest there.
1:15:30 > 1:15:33Drain off the fat? You're going to use this for your sauce, aren't you?
1:15:33 > 1:15:34Yes, that's right.
1:15:39 > 1:15:41- The truffle absolutely smells delicious.- Isn't it gorgeous?
1:15:41 > 1:15:45I'm going to put a little bit of chicken stock in here.
1:15:48 > 1:15:50So tell us a little bit about the Clermont Club
1:15:50 > 1:15:53- because it's a private members' club. - It's a private members' club.
1:15:53 > 1:15:55It's a beautiful building.
1:15:55 > 1:16:01It's in Berkeley Square and when I took it,
1:16:01 > 1:16:03I knew it was a private club and therefore you can't get
1:16:03 > 1:16:06the rating like I'm used to and I like the challenge of the rating.
1:16:06 > 1:16:08You mentioned the rating, Michelin stars.
1:16:08 > 1:16:11Almost every restaurant you've worked in, you gained a Michelin star.
1:16:11 > 1:16:14- That's correct, yeah.- It's going to be quite difficult for you, this.
1:16:14 > 1:16:17- The Michelin don't rate private clubs, do they?- No, they don't,
1:16:17 > 1:16:21but I don't say that it will not be open to the public one day.
1:16:21 > 1:16:22Right, OK.
1:16:23 > 1:16:24So, that's all.
1:16:24 > 1:16:26The Clermont Club's where Lord Lucan was
1:16:26 > 1:16:28before he went missing, wasn't it?
1:16:28 > 1:16:31But it's a different challenge and I put my name to the restaurant
1:16:31 > 1:16:34and so it's other things that are going on.
1:16:34 > 1:16:37We're refurbishing the kitchen, we're doing really...
1:16:37 > 1:16:40So, er, just in case we decide to open.
1:16:42 > 1:16:45OK. So, anyway, what have you got in here, then?
1:16:45 > 1:16:48- Oh, deglace with a little bit of the chicken.- Yeah.
1:16:48 > 1:16:50I put the juice of the truffle, a bit of butter...
1:16:50 > 1:16:53Now this creates an instant sauce, doesn't it?
1:16:53 > 1:16:54An instant sauce, yeah.
1:16:54 > 1:16:57- A little bit of truffle. - A little bit of truffle.
1:16:57 > 1:16:58That's 20 quid just gone in there.
1:16:58 > 1:17:01Just 20 quid gone in there!
1:17:01 > 1:17:03A little bit of this as well.
1:17:03 > 1:17:06- Where do you want the leeks? - Leeks back on here as well.
1:17:08 > 1:17:10- Going in there.- And after...
1:17:10 > 1:17:13- It's a great combination, this, just potatoes.- I love it, yeah.
1:17:13 > 1:17:14It's really fantastic.
1:17:16 > 1:17:20- A little bit of chive I'm going to put in the jus there.- Chervil.
1:17:20 > 1:17:22Chervil, excuse me, is correct, yes.
1:17:24 > 1:17:28- There we go. Ready when you are. - As soon as that is ready.
1:17:29 > 1:17:31Do you want the truffle in there as well?
1:17:31 > 1:17:35I'm going to, again, some more truffle. Very rich dish.
1:17:35 > 1:17:38- Another 20 quid. - Another 20 quid, yes.
1:17:38 > 1:17:42I'm a Yorkshireman, so there's about 20 quid just on this knife
1:17:42 > 1:17:44so I'm going to pick all that lot off.
1:17:44 > 1:17:46Otherwise I'd be licking the board, but go on, then.
1:17:46 > 1:17:49- OK.- Right, serve it up. - Classic. Serve it up.
1:17:52 > 1:17:54Big spoon. Big spoon. Thank you.
1:17:54 > 1:17:56- There you go.- Lovely.
1:18:03 > 1:18:07Looks fantastic. Just this combination of potatoes...
1:18:07 > 1:18:09The flavour is tremendous. I love it.
1:18:10 > 1:18:14And it helps so much when you put on £60 worth of truffle, doesn't it?
1:18:14 > 1:18:17- Oh, huge difference. Completely.- There you go.
1:18:17 > 1:18:19No, I mean, you don't need to be extravagant,
1:18:19 > 1:18:23but it's just so wonderful.
1:18:23 > 1:18:26- OK.- The chicken.- Chicken. - Yeah. Which should...
1:18:26 > 1:18:29The flavour should be tremendous too. Look at that.
1:18:29 > 1:18:30Look at the truffle there.
1:18:32 > 1:18:35- Over the top.- Over the top. It's a nice, simple dish.
1:18:37 > 1:18:38Here you go. There's a hot pan there.
1:18:38 > 1:18:40Yeah, I know. I just burned myself already.
1:18:40 > 1:18:43There you go. Sauce over the top.
1:18:45 > 1:18:49- Looks and smells absolutely spectacular.- Very pungent, isn't it?
1:18:49 > 1:18:52Daniel, remind us what that dish is again?
1:18:52 > 1:18:56Roasted breast of organic chicken with black Perigord truffle,
1:18:56 > 1:18:57sauteed potatoes with bacon...
1:18:59 > 1:19:01..spring onion and truffle.
1:19:01 > 1:19:03About 80 quid.
1:19:03 > 1:19:05I know...
1:19:08 > 1:19:11That's why that truffle is going in my pocket...
1:19:12 > 1:19:14There you go. Right, come on over here, Daniel.
1:19:14 > 1:19:16This is where you get to dive in.
1:19:16 > 1:19:19I don't know about you, but truffle for breakfast?
1:19:19 > 1:19:20Never really had that before.
1:19:20 > 1:19:22Tell us what you think.
1:19:22 > 1:19:26- Right...- Which bit should they eat first, Dan?- You get the whole...
1:19:26 > 1:19:29Most people thing of truffle, they think of either truffle oil,
1:19:29 > 1:19:33- which is very, very strong and pungent.- I think it's too strong.
1:19:33 > 1:19:36- Black truffles are not as strong. - Not that strong. It depends on...
1:19:36 > 1:19:39- I'm going to avoid the bacon lardon, if I may.- OK.- I feel that...
1:19:39 > 1:19:43- You can do without it. - Just fatty pork, isn't it? Really.
1:19:43 > 1:19:47- Yeah, but it's roasted.- Good?
1:19:47 > 1:19:48Mmm.
1:19:49 > 1:19:52- Yeah, no, that's lovely. - You can eat it.
1:19:52 > 1:19:56Learn to get a bigger spoonful, because it's not coming back!
1:19:58 > 1:20:01But other than that, anything other than chicken you could do it with?
1:20:01 > 1:20:03Fish maybe? You could do it with a nice piece of fish
1:20:03 > 1:20:05even with truffle it works well.
1:20:05 > 1:20:07Well, I haven't tried actually,
1:20:07 > 1:20:10unless you do a salad like you said, with a drop of truffle oil.
1:20:10 > 1:20:14- It's maybe something to try...- What do you think, guys?- It's fantastic.
1:20:14 > 1:20:16- The smell is wonderful, isn't it, Dan?- It has to be.
1:20:16 > 1:20:18It's about 60 quid's worth on there.
1:20:23 > 1:20:25What is it with the French and their truffles?
1:20:25 > 1:20:27It was delicious stuff, though, Daniel.
1:20:27 > 1:20:30Now I had a brilliant sticky toffee apple pudding lined up
1:20:30 > 1:20:33for actress Kelly Adams for her Food Heaven,
1:20:33 > 1:20:35but she was convinced she was going to get her Food Hell,
1:20:35 > 1:20:39celeriac, in a cream of celeriac soup instead.
1:20:39 > 1:20:41Let's see which one she ended up with.
1:20:41 > 1:20:43It's time to find out whether Kelly
1:20:43 > 1:20:44will be facing Food Heaven or Food Hell.
1:20:44 > 1:20:46Everybody here has made their minds up.
1:20:46 > 1:20:49I have to say, it didn't look good via viewers at home.
1:20:49 > 1:20:51The vegetable... It doesn't even look nice as a vegetable.
1:20:51 > 1:20:54It looks like a Cabbage Patch Doll. It's horrible.
1:20:54 > 1:20:56Celeriac Food Hell that was 2-1 at the moment.
1:20:56 > 1:20:59- Food Heaven was the apples.- Yes. - What do you think this lot decided?
1:20:59 > 1:21:02- I have a horrible feeling...- He's stuck by his gun and went for soup.
1:21:02 > 1:21:04That was 3-1 to Hell. Yes.
1:21:04 > 1:21:06Fortunately, everybody else chose Food Heaven,
1:21:06 > 1:21:08so you've got Food Heaven 4-3.
1:21:08 > 1:21:10- Hooray!- Just pipped in there. - Good! Good.
1:21:10 > 1:21:13So, Johnny, you can take that back to Jersey. Cook it yourself.
1:21:13 > 1:21:17Right, I want some apples peeled and diced very, very quickly, please.
1:21:17 > 1:21:20One and a half Bramley apples, of course.
1:21:20 > 1:21:22They're going to get peeled. Next we're going to do this...
1:21:22 > 1:21:24It's kind of like a sticky toffee pudding sauce.
1:21:24 > 1:21:28The first thing we need to do is add our water and our butter to here.
1:21:28 > 1:21:31There you go. Water, butter, sugar.
1:21:31 > 1:21:32There you go.
1:21:32 > 1:21:35- So this is for our stewed apple, OK?- All right.
1:21:35 > 1:21:38So we're going to cook this quite quickly.
1:21:38 > 1:21:41- So apples, fast as you can.- Yeah, they're coming.- Quicker than that.
1:21:41 > 1:21:45- And we've got Calvados which is like...- Slave-driver.- ..brandy.- Mmm!
1:21:45 > 1:21:47- Happy with that? - Can you get that from normal shops?
1:21:47 > 1:21:51- You can get that from normal shops! - Whatever that means.
1:21:51 > 1:21:54- What's a normal shop? - As opposed to a really special one.
1:21:54 > 1:21:57- Oh, right.- The Chef Shop.
1:21:58 > 1:22:01You can get that from a normal shop with a roof. There you go.
1:22:01 > 1:22:04Put the apples in and then what we're going to do now...
1:22:04 > 1:22:06Nice and fine, dice them all up.
1:22:06 > 1:22:09- So one and a half apples. These are Bramley apples.- Hang on.
1:22:09 > 1:22:12- What's he doing with the flour? - He's just dusting that.- OK.
1:22:12 > 1:22:13OK.
1:22:13 > 1:22:14Just something for him to do.
1:22:14 > 1:22:17Right, next we're going to do our sticky toffee pudding.
1:22:17 > 1:22:20We need our sauce for this. Now, our sauce is quite low in fat...
1:22:20 > 1:22:24SHE LAUGHS Butter, double cream...
1:22:25 > 1:22:29- OK.- Sugar.- Brown sugar.- Yeah. - Demer... What is it?
1:22:29 > 1:22:33- More Calvados. - Is that muscovado sugar?- Yep.
1:22:33 > 1:22:36Which contains apples, so it's part of your five a day.
1:22:36 > 1:22:39- OK.- There you go. Little bit of apple in there.
1:22:39 > 1:22:41And then we basically stew that
1:22:41 > 1:22:44and that's going to simply make a toffee sauce.
1:22:44 > 1:22:47- It's not caramel sauce, it's a toffee sauce.- You don't need to stir it?
1:22:47 > 1:22:49You don't need to use whisks for this. You just leave it.
1:22:49 > 1:22:51The little baby whisks.
1:22:51 > 1:22:53- Do they take hours? - No, they'll take very, very quickly.
1:22:53 > 1:22:54Right, to make our...
1:22:54 > 1:22:58The boys are at it there. To make our sponge pudding,
1:22:58 > 1:23:01this is kind of like a variant on sticky toffee pudding.
1:23:01 > 1:23:03To do that, we add sugar.
1:23:03 > 1:23:05Of course sticky toffee pudding contains dates
1:23:05 > 1:23:06and you cook the dates in water.
1:23:06 > 1:23:09What we're going to do is use the apple sort of idea.
1:23:09 > 1:23:12Still becomes that sticky toffee pudding texture,
1:23:12 > 1:23:15but obviously not as dark cos it's not using dates.
1:23:15 > 1:23:16That's going mental.
1:23:16 > 1:23:19- That's all right.- Is that OK? - If you wish to stir that, Kelly...
1:23:19 > 1:23:22I'd love to. With a labelled spoon. That's what I'd like.
1:23:22 > 1:23:26- There you go.- Where's your spoon from?- Somebody from Leeds.
1:23:26 > 1:23:29There's Kenny's spoon there.
1:23:29 > 1:23:32- Somebody from Leeds? - What does it say?
1:23:32 > 1:23:37- It's the Manston Guides from Leeds. 1st Manston Guides.- Oh, the Guides.
1:23:37 > 1:23:39- Watch this spit out and go... - Right, there you go.
1:23:39 > 1:23:41- That's going to go in there. - Third degree burns.
1:23:41 > 1:23:44Right, next you whisk up the butter, the sugar and the eggs.
1:23:44 > 1:23:46Then we're going to add some vanilla extract...
1:23:46 > 1:23:49- What kind of sugar was that, sorry? - This is just soft brown sugar.
1:23:49 > 1:23:52- Extract, vanilla essence. - Posh extract, not your normal...
1:23:52 > 1:23:55Well, it's chemical, the other one, so you need to use this one.
1:23:55 > 1:23:59- It's natural. Then we use golden syrup...- Is it?- Yeah.
1:23:59 > 1:24:01- This comes from vanilla.- Ooh.
1:24:01 > 1:24:03So... There you go.
1:24:03 > 1:24:05This is scaring me a little bit.
1:24:05 > 1:24:10And if you go to "normal shops", you can get vanilla pods as well.
1:24:10 > 1:24:12So then we mix all that together.
1:24:12 > 1:24:16Next I've got some self-raising flour and bicarbonate of soda.
1:24:16 > 1:24:20Bicarbonate is really important for this. It's not baking powder.
1:24:20 > 1:24:22- No.- The two are different things. - Yeah.
1:24:22 > 1:24:24I've got some that's out of date. I use it anyway.
1:24:24 > 1:24:27- Well, baking powder's bicarb, but it's got an added acid to it.- OK.
1:24:27 > 1:24:30But baking powder... What happens is if you make this with baking powder,
1:24:30 > 1:24:32it will puff up and then just implode on itself.
1:24:32 > 1:24:34You'll end up with a flat cake.
1:24:34 > 1:24:36If you use baking powder, it rises for longer
1:24:36 > 1:24:37so you get a better texture to your cake.
1:24:37 > 1:24:40- So you use that in scones? - No, you don't necessarily.
1:24:40 > 1:24:43Use self-raising flour. Just use self-raising flour, it's fine.
1:24:43 > 1:24:45- And that's enough?- You can use baking powder.- OK.
1:24:45 > 1:24:49- Are the apples all right? - The apples are fine.
1:24:49 > 1:24:50Yeah, they're nearly there.
1:24:50 > 1:24:52Cooking away nicely. Right.
1:24:52 > 1:24:54What are we going to do with this? We've got that.
1:24:54 > 1:24:56We've got that and that and that. Flour can go in in a minute.
1:24:56 > 1:24:58Next I'm going to grab my apples.
1:24:58 > 1:25:01Right, now with sticky toffee pudding... Turn that off now.
1:25:01 > 1:25:04- OK.- With sticky toffee pudding, you turn this off, you blend it.
1:25:06 > 1:25:08Now, when you're making sticky toffee pudding with dates,
1:25:08 > 1:25:10you do exactly the same thing.
1:25:10 > 1:25:13- So you're adding water to it - a lot more water than I've got in here.- OK.
1:25:13 > 1:25:16Obviously dates don't contain as much water as apples,
1:25:16 > 1:25:19so I've compensated the recipe just a touch.
1:25:19 > 1:25:21- So you just blend this to a puree. - OK.
1:25:21 > 1:25:24All right, it's quite important you get the water quantity
1:25:24 > 1:25:26- right in this recipe. - OK.- Otherwise it becomes too liquid.
1:25:26 > 1:25:28Next we're going to add...
1:25:28 > 1:25:32This is the bicarb and you see what happens if we add the bicarb to this.
1:25:32 > 1:25:35I'll use my wooden spoon again. Right, watch what happens.
1:25:35 > 1:25:39- You put that in. Stir it. Look what's happening to it.- It's fizzing.
1:25:39 > 1:25:42It's fluffing up. Straight in there.
1:25:43 > 1:25:46Then we add the self-raising flour straightaway.
1:25:46 > 1:25:48In.
1:25:48 > 1:25:53And very, very quickly you need to work with this. So the oven's set...
1:25:53 > 1:25:57There you go. Use a whisk, don't mess around with a spatula. Use a whisk.
1:25:57 > 1:25:58Now, you decorate with apples.
1:25:58 > 1:26:00They've got ten seconds to decorate with apples
1:26:00 > 1:26:03because while that's there, the cake's still rising.
1:26:03 > 1:26:05The mixture's warm because of the warm apples.
1:26:07 > 1:26:11- You can't lick the bowl out. - Five, four, three, two, one. Finish.
1:26:11 > 1:26:12There you go, that's in there.
1:26:12 > 1:26:16And then you take the entire lot. Place it in there.
1:26:16 > 1:26:18- Quite a low oven, 160.- For how long?
1:26:18 > 1:26:20For half an hour.
1:26:20 > 1:26:22- OK.- You end up with this.- Mmm-mm-hm.
1:26:22 > 1:26:26- Take this out.- Ooh! - Now, with sticky toffee pudding
1:26:26 > 1:26:29and because it's got the golden syrup in there, you can increase the
1:26:29 > 1:26:31golden syrup in there and it becomes better the longer you keep it.
1:26:31 > 1:26:33Keeps for about four to five days.
1:26:33 > 1:26:36Like parkin, the longer it is, the more sticky it is.
1:26:36 > 1:26:39And literally, you just cut a wedge out of this.
1:26:42 > 1:26:46This looks like lava. It looks so hot!
1:26:47 > 1:26:49Pass that on. The lava.
1:26:49 > 1:26:50And then you grab your sauce
1:26:50 > 1:26:52and don't forget this has got the Calvados in here.
1:26:52 > 1:26:53Oh, yeah.
1:26:57 > 1:26:59Plenty on.
1:26:59 > 1:27:03- Like that.- Mm-hm.- And then you've got vanilla ice cream.
1:27:03 > 1:27:05So if you can get, obviously, Calvados ice cream
1:27:05 > 1:27:06it'll taste really...
1:27:06 > 1:27:09Are you taking that home or something?
1:27:09 > 1:27:13- I am.- I've got a long flight! - So the idea is you serve...
1:27:13 > 1:27:17You can warm this cake up as well. It freezes really well, by the way.
1:27:17 > 1:27:20- Really?- So once you make it, sticky toffee pudding freezes fantastic.
1:27:20 > 1:27:21Cos it's quite moist.
1:27:21 > 1:27:24- But when you defrost it, doesn't it just turn into mush?- No.
1:27:24 > 1:27:26And it's really, really good
1:27:26 > 1:27:28and if you've got a microwave in your kitchen...
1:27:28 > 1:27:30- Have you got a microwave in your kitchen?- No.
1:27:30 > 1:27:32- Good.- I hate them.
1:27:32 > 1:27:36You can, erm, literally you can warm it up in a microwave.
1:27:36 > 1:27:39- OK.- It doesn't take very long at all.
1:27:39 > 1:27:42- And then all we do now is grab yourself some irons.- Thank goodness!
1:27:42 > 1:27:45And a little bit more of this sauce over the top.
1:27:45 > 1:27:47Dive into that. Tell us what you think.
1:27:47 > 1:27:49- Thank you. Will I go first? - Yeah. There you go.
1:27:49 > 1:27:52Bring out the glasses, girls.
1:27:52 > 1:27:56That sauce is so... I was like, "Apples!"
1:27:56 > 1:27:59- It's got the merest bit of apple in it.- Go on, try the sponge.
1:28:00 > 1:28:02- So good.- Happy with that? The flavour of apple in that?
1:28:02 > 1:28:04Is it your Food Heaven, then?
1:28:04 > 1:28:06- Yeah. Absolutely gorgeous. - That'll do for me.
1:28:10 > 1:28:14As I said, that pudding freezes really well and you can always
1:28:14 > 1:28:17pop it in the oven and reheat it if you don't have a microwave.
1:28:17 > 1:28:20That's all we've got time for on today's Best Bites.
1:28:20 > 1:28:22If you'd like to try and cook any of the great food
1:28:22 > 1:28:24you've seen on today's programme,
1:28:24 > 1:28:27you can of course find all the studio recipes on our website.
1:28:27 > 1:28:28Go to bbc.co.uk/recipes.
1:28:28 > 1:28:31There are loads of great ideas on there for you to choose from.
1:28:31 > 1:28:33So head to the kitchen and get cooking.
1:28:33 > 1:28:36Enjoy the rest of your weekend and I'll see you very soon. Bye for now.