17/01/2016

0:00:02 > 0:00:05Good morning. We've got an unmissable line-up of foodie inspiration waiting

0:00:05 > 0:00:08just for you today, so sit back, put your feet up and enjoy the show.

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

0:00:32 > 0:00:33Welcome to the show.

0:00:33 > 0:00:34You won't want to go anywhere,

0:00:34 > 0:00:38as the next 90 minutes is bursting with sensational chefs,

0:00:38 > 0:00:42magnificent food, and a handful of hungry celebrity guests, too.

0:00:42 > 0:00:44What better way to spend your Sunday morning?

0:00:44 > 0:00:46Coming up on today's show -

0:00:46 > 0:00:48spicing things up in the kitchen today

0:00:48 > 0:00:51with this spectacular saddle of rabbit is Matt Tebbutt.

0:00:51 > 0:00:55Mark Sargeant cooks a quick and easy winter broth, made with clams,

0:00:55 > 0:00:56bacon and veg.

0:00:56 > 0:00:58The clams are steamed in dry cider

0:00:58 > 0:01:01and served with charred country bread.

0:01:01 > 0:01:04And Stephen Terry introduces us to a lesser-known

0:01:04 > 0:01:07but extremely memorable Italian dish - pasta rotolo.

0:01:07 > 0:01:11He makes a paste out of refried roast pork, veg and chilli,

0:01:11 > 0:01:16then rolls it up in pasta sheets, before finishing it off in a hot pan.

0:01:16 > 0:01:19And presenter Emma Willis faces her food heaven or food hell.

0:01:19 > 0:01:22Would she get her food heaven - herb-crusted rack of lamb with

0:01:22 > 0:01:25dauphinoise potatoes and a basil and spinach timbale -

0:01:25 > 0:01:27or would she get her dreaded food hell -

0:01:27 > 0:01:30honey roast duck confit, with puy lentils?

0:01:30 > 0:01:35But first, you may not think that prawns, popcorn and pork scratchings

0:01:35 > 0:01:36belong on the same plate,

0:01:36 > 0:01:39but trust me, this next recipe really works.

0:01:39 > 0:01:42Here's Steve Love to show us how.

0:01:42 > 0:01:44Come to the hobs, and what's on the menu for you, then?

0:01:44 > 0:01:47We have got tiger prawns, which are going to be in a coating

0:01:47 > 0:01:50- of popcorn and pork scratchings. - Yeah?

0:01:50 > 0:01:52- That makes the coating.- Yeah.

0:01:52 > 0:01:55And then we do some chopped bacon.

0:01:55 > 0:01:57Chopped bacon, I'm going to give you that,

0:01:57 > 0:02:00and then you want me to do the prawns, so I will do these prawns.

0:02:00 > 0:02:03- Yeah.- So this is a twist on your... - We'll do a bacon and onion relish.

0:02:03 > 0:02:07- ..your dish from the restaurant, then?- Yeah, it's basically...

0:02:07 > 0:02:09- The prawns is an integral part of the dish...- Yeah.

0:02:09 > 0:02:12- ..but the other part of the dish is actual pig's head...- OK.

0:02:12 > 0:02:14- ..which takes a couple of days to cook...- Right.

0:02:14 > 0:02:16..by the time it has actually been brined down,

0:02:16 > 0:02:20- and we use the fat out of the pig's head...- Yeah?

0:02:20 > 0:02:22..to cook the relish and the popcorn,

0:02:22 > 0:02:25- so all the flavour goes through it. - So it's kind of like a fancy

0:02:25 > 0:02:27surf-and-turf, then, this, really?

0:02:27 > 0:02:30Yeah, I mean, this... The flavours of pork and prawns are brilliant.

0:02:30 > 0:02:32I mean, I remember when I was growing up,

0:02:32 > 0:02:33we used to have prawn sandwiches,

0:02:33 > 0:02:36and we used to put smoky bacon crisps in it for a bit of crunch,

0:02:36 > 0:02:38and the flavours were fantastic.

0:02:38 > 0:02:41It's nice to know where you lot get your inspiration from. You lot, eh?

0:02:41 > 0:02:44But, anyway, we've got the prawns here, which I'm just going to peel.

0:02:44 > 0:02:46We weren't allowed prawns when I was a kid.

0:02:46 > 0:02:47- Yeah, exactly.- Funny, that was.

0:02:47 > 0:02:51It was a special treat on the way home when we'd been shopping.

0:02:51 > 0:02:54- Cos we got the sauce in here, so this is part of it, this bacon?- Yeah.

0:02:54 > 0:02:56Tell us about this, then, and you want me to...

0:02:56 > 0:02:59- I tell you what, we'll get the popcorn on.- Popcorn on, as well.

0:02:59 > 0:03:01Yeah. The fat is basically...

0:03:01 > 0:03:03Do you want to chuck a bit more in here?

0:03:03 > 0:03:06Yeah, get that in, once the flavours are going throughout it.

0:03:06 > 0:03:09- So this is your popcorn, which goes straight in.- Straight in, yeah.

0:03:09 > 0:03:11- Lid on. - And this is in the bacon fat.

0:03:11 > 0:03:13- In the smoked bacon fat.- Right.

0:03:13 > 0:03:16So, basically, the fact is what has been rendered out of the pig's head,

0:03:16 > 0:03:19- when it's been cooking. - Yeah.- Get that turned up.

0:03:19 > 0:03:21Oh, and that one.

0:03:21 > 0:03:23So the flavour is constant throughout,

0:03:23 > 0:03:25so you've got the smoked bacon,

0:03:25 > 0:03:27and that's the flavour that we want.

0:03:27 > 0:03:29- There you go.- And wash the hands...

0:03:29 > 0:03:31Now, tell us about the restaurant, then,

0:03:31 > 0:03:35- because, you know, it's been going for quite a while now.- Yeah.

0:03:35 > 0:03:39- Love's Restaurant itself has been going since 2001...- Yeah.

0:03:39 > 0:03:43..and in Birmingham, we've been just under four years, now,

0:03:43 > 0:03:46- so we moved from where we were in Leamington...- Yeah.

0:03:46 > 0:03:49..up into the city, and since we've moved, it's been fantastic,

0:03:49 > 0:03:50and it's gone from strength to strength.

0:03:50 > 0:03:53Cos, I mean, when you started off,

0:03:53 > 0:03:57what really fired off your career is something that, well, around this

0:03:57 > 0:03:59time of year, you've got to enter a competition,

0:03:59 > 0:04:01and this is the Roux Scholarship that you went to.

0:04:01 > 0:04:03Yeah, the Roux Scholarship has

0:04:03 > 0:04:06basically changed my career path completely.

0:04:06 > 0:04:08Erm, I was lucky enough to win it in 1997,

0:04:08 > 0:04:11which took us to Alain Ducasse in Paris,

0:04:11 > 0:04:15and, yeah, back then, even before winning the competition,

0:04:15 > 0:04:17I'd never set foot in a Michelin-star restaurant to eat.

0:04:17 > 0:04:21- Yeah.- Erm, we went to Paris,

0:04:21 > 0:04:24- had a really tough time in the kitchens...- Yeah.

0:04:24 > 0:04:26..but it was fantastic. We learnt every single day.

0:04:26 > 0:04:29- Every single day, we were doing something different.- Yeah.

0:04:29 > 0:04:32It was more about the quality of the ingredient than anything else.

0:04:32 > 0:04:34But this is kind of the ultimate competition for chefs,

0:04:34 > 0:04:36- isn't it, really?- This is, yeah.

0:04:36 > 0:04:39I mean, there's no other competition that I know of where you can

0:04:39 > 0:04:43actually win a competition and go anywhere in the world to

0:04:43 > 0:04:46work in, for three months, in a three-star Michelin restaurant.

0:04:46 > 0:04:49And this is open... This is open right now to any chef in the UK,

0:04:49 > 0:04:52- that's under 30.- Yeah. Under 30, yeah. The...

0:04:52 > 0:04:55The closing date is the 28th of January.

0:04:55 > 0:04:56Can't sweeten it any more.

0:04:56 > 0:05:00- And, yeah, it's...if you're not in it, you can't win it.- Yeah.

0:05:00 > 0:05:01So, yeah, just...

0:05:01 > 0:05:03I would say it's changed my... It's changed me so much,

0:05:03 > 0:05:06in my thinking, the philosophy,

0:05:06 > 0:05:08and how we are and where we are today.

0:05:08 > 0:05:11Of course, you guys have known about the competition for a long time.

0:05:11 > 0:05:14- Yeah.- It's like a who's who of chefs who have gone on and won it,

0:05:14 > 0:05:16- haven't they?- Yeah. - Well, it's fantastic, you know?

0:05:16 > 0:05:18Like Steve was saying, you've been in it,

0:05:18 > 0:05:19and then you do well in it,

0:05:19 > 0:05:21you're under the Roux wing, aren't you, really?

0:05:21 > 0:05:24You become part of the Roux family,

0:05:24 > 0:05:26and they'll say that, themselves - you are a member of their family.

0:05:26 > 0:05:29- There's a lot of nurturing going on. - Of course, this year,

0:05:29 > 0:05:32- it's their 30th anniversary of the entire competition.- Yup.

0:05:32 > 0:05:35You're judging it. I've been a judge for a number of years now,

0:05:35 > 0:05:37but we've got... joined by Heston Blumenthal,

0:05:37 > 0:05:39and Rick Stein is going to be the...

0:05:39 > 0:05:42the guest judges, as well.

0:05:42 > 0:05:44So, who's the Len Goodman of the show, then?

0:05:44 > 0:05:48- Of all the judges, who's the big head judge?- I'm not saying anything.

0:05:48 > 0:05:51- That'll be...- Oh, popcorn's going. - That'll be Albert Roux.- Is it?

0:05:51 > 0:05:53That'll be Albert, yeah, yeah.

0:05:53 > 0:05:57But, you know, Brian Turner, he's fathered it, as well.

0:05:57 > 0:06:00But it's not just about the one-off day of the competition

0:06:00 > 0:06:02and what you win from it, you know.

0:06:02 > 0:06:06Even 15 years on, and I'm still in touch with the Roux brothers,

0:06:06 > 0:06:08the Roux family, and they're on the end of the phone

0:06:08 > 0:06:09- if you need any help.- Yeah.

0:06:09 > 0:06:12When we've opened the restaurants, we've had... I've had conversations.

0:06:12 > 0:06:15- Can I put your liquor in? - Yeah, that's cool.

0:06:15 > 0:06:17So, into that, you've got the white wine vinegar,

0:06:17 > 0:06:19and the chicken stock,

0:06:19 > 0:06:21and that just comes down, with your sprig of thyme.

0:06:21 > 0:06:23Popcorn's going for it, isn't it?

0:06:23 > 0:06:25- Yeah. Popcorn's almost there. - What is it about popcorn?

0:06:25 > 0:06:26No matter how old you are,

0:06:26 > 0:06:29- it's still fun to watch. - Brings out the kid in you.

0:06:29 > 0:06:31Go on, take the lid off. Go on, take the lid off.

0:06:31 > 0:06:33- Take the lid off.- No.

0:06:33 > 0:06:36You'll end up taking your eye out doing things like that.

0:06:36 > 0:06:39There you have your... It's smoky bacon popcorn...

0:06:39 > 0:06:41Smoky bacon, yeah.

0:06:41 > 0:06:43Right, so what you've got in there, you've got this...

0:06:43 > 0:06:46- I'll have to turn that on. - MACHINE BUZZES

0:06:46 > 0:06:48That's the pork crackling that's gone in that.

0:06:48 > 0:06:49You've got big chunks of pork crackling,

0:06:49 > 0:06:52- which have gone in there. - That's got to come down.

0:06:52 > 0:06:54So, basically, what we're going to do is blend that down to a paste,

0:06:54 > 0:06:58then we're going to put in the popcorn to make our coating.

0:06:59 > 0:07:01All right?

0:07:01 > 0:07:04With the garlic mayonnaise, which we've got to make,

0:07:04 > 0:07:07- we've basically taken the root out of the garlic...- Yeah.

0:07:07 > 0:07:10..and, basically, that's been blanched three times to soften it.

0:07:10 > 0:07:12- I'm putting the popcorn in. - Yeah, that's cool.

0:07:12 > 0:07:15So, basically, you're blanching the garlic three times,

0:07:15 > 0:07:17into boiling water, then a refreshing cold,

0:07:17 > 0:07:18then back on, just to soften it.

0:07:18 > 0:07:21Then, it also takes away the harshness of the garlic,

0:07:21 > 0:07:23so you don't get the aftertaste - the bitterness.

0:07:23 > 0:07:25Cos you take that centre bit out, you lose that.

0:07:25 > 0:07:27Yeah, taking the root out. That's coming down.

0:07:27 > 0:07:30- This is ready to cook, these prawns, whenever you're ready.- Yeah.

0:07:30 > 0:07:32- Prawns are... Noise. - MACHINE BUZZES

0:07:32 > 0:07:34- But the prawns have been deveined. - I can hear you.

0:07:34 > 0:07:37Yeah, the prawns have been deveined, and the centres taken out.

0:07:37 > 0:07:40MACHINE BUZZES

0:07:40 > 0:07:41I just need to slice them a little bit.

0:07:41 > 0:07:45And by blanching the garlic, you end up with this, well,

0:07:45 > 0:07:47you put it into a mayonnaise, as well, so...

0:07:47 > 0:07:49Yeah, just as a dip, so that's not...

0:07:49 > 0:07:51That's not how we serve it at the restaurant,

0:07:51 > 0:07:53but it's just something that we've done today,

0:07:53 > 0:07:56just so you've got that little dip to go on the plate, as well.

0:07:56 > 0:07:59- It's lovely with the vinegar from... - Do you roll the prawns?- Sorry?

0:07:59 > 0:08:01Do you roll the prawns in the powder first or...?

0:08:01 > 0:08:03- No, after.- After, ah, OK.

0:08:03 > 0:08:06So, basically, again, we've got smoked bacon oil to go in the pan.

0:08:06 > 0:08:09Right, I've got my dressing there, which is the oil,

0:08:09 > 0:08:11a bit of vinegar I've got in there as well.

0:08:11 > 0:08:14So you want to dress these leaves, and then we can cook the prawns.

0:08:14 > 0:08:16So the garlic, you've blanched that three times...

0:08:16 > 0:08:18- Yeah. - ..blended it with mayonnaise...

0:08:18 > 0:08:21- Yeah.- ..and that's the sauce to go with it, I take it.

0:08:21 > 0:08:23That's the little dip, to go on the plate.

0:08:23 > 0:08:26We just put the prawns into the oil,

0:08:26 > 0:08:27and we're just going to cook those

0:08:27 > 0:08:31- for a couple of minutes on each side, or less.- Yeah.

0:08:31 > 0:08:33And that's your mayonnaise to go with it.

0:08:37 > 0:08:40So, tell us about the restaurant, then, in Birmingham.

0:08:40 > 0:08:44- Yeah, Love's Restaurant.- Yeah. - We're in the heart of the city,

0:08:44 > 0:08:46just down in the Convention Quarter,

0:08:46 > 0:08:50about a couple of minutes away from the NIA and the ICC.

0:08:50 > 0:08:53- 40 covers, we're family run.- Right.

0:08:53 > 0:08:59I run the kitchens. My wife runs the back of house.

0:08:59 > 0:09:02Sorry, the front of house - does the restaurant and does all the wines,

0:09:02 > 0:09:04and pretty much does everything else.

0:09:04 > 0:09:06Yup.

0:09:07 > 0:09:08So, we've got the prawns.

0:09:08 > 0:09:11- The sauce is more or less done. - That's the coating.

0:09:11 > 0:09:13- I've got these...- Yeah.

0:09:13 > 0:09:15The only thing we're going to put into the coating

0:09:15 > 0:09:18- is a little bit of chicken salt. - Chicken salt?

0:09:18 > 0:09:20We've made... Yeah, chicken salt.

0:09:20 > 0:09:24We've made the chicken salt by brining down chicken skin,

0:09:24 > 0:09:27and then that chicken skin has then been roasted in the oven,

0:09:27 > 0:09:28till it's nice and crispy,

0:09:28 > 0:09:32so you get a really nice roast chicken flavour...

0:09:32 > 0:09:35- Right.- .. to the skin, and we use that in quite a few of...

0:09:35 > 0:09:38Just, again, just to add a flavour to it that isn't there already.

0:09:38 > 0:09:40There's your... There's your prawns ready.

0:09:40 > 0:09:43- Yeah, that's cool, and then they just get rolled through.- Yeah.

0:09:43 > 0:09:46Rolled through there.

0:09:46 > 0:09:49- I'll leave you to plate it. - Yeah, cool. Thank you.

0:09:49 > 0:09:51So, it's almost, yeah, great.

0:09:51 > 0:09:54- It's gluten-free, as well. - The powder sticks automatically.

0:09:54 > 0:09:56You don't have to brush it with anything?

0:09:56 > 0:09:57Yeah, just cos of the moisture.

0:09:57 > 0:10:00What does the popcorn bring to it? I mean...

0:10:00 > 0:10:03The popcorn is just a lovely... A lovely...

0:10:03 > 0:10:05We were looking for a coating to go on it.

0:10:05 > 0:10:08- I'll baste that over for you.- Just looking for a coating to go on it,

0:10:08 > 0:10:10and basically, it's gluten-free,

0:10:10 > 0:10:13which is fantastic to go on the plate,

0:10:13 > 0:10:16and the flavour is lovely, of the popcorn.

0:10:16 > 0:10:18Just nice and simple.

0:10:18 > 0:10:20Yup, that's the dressing that's going on there.

0:10:20 > 0:10:21Now, can you remember the dish that

0:10:21 > 0:10:25you cooked in the Roux Scholarship that you won? Can you remember that?

0:10:25 > 0:10:27Yeah, I mean, to get through it, basically you have to win...

0:10:27 > 0:10:30- To win it, you have to cook three dishes perfectly.- Yeah.

0:10:30 > 0:10:34And with those... Those three dishes, from being cooked...

0:10:34 > 0:10:38- I had to do... I did an orange-and-almond souffle...- Yeah.

0:10:38 > 0:10:42for the heats, and a lamb dish, which was a leg of lamb.

0:10:42 > 0:10:43But this is open to anybody,

0:10:43 > 0:10:46so I don't think just cos you're a professional chef?

0:10:46 > 0:10:49It's a professional... You've got to be a professional chef working in...

0:10:49 > 0:10:52But we've had a... One of the last year's competition finalists,

0:10:52 > 0:10:54she was working in a fish and chip shop.

0:10:54 > 0:10:57So, you know, it can transform your life, if you enter.

0:10:57 > 0:10:59So if there is anybody out there that's under 30

0:10:59 > 0:11:02and wants to enter something like this, well, it is

0:11:02 > 0:11:05one of the most amazing competitions you'll ever be involved in.

0:11:05 > 0:11:06So tell us what that is again?

0:11:06 > 0:11:08So, you've got tiger prawns, with a popcorn coating,

0:11:08 > 0:11:10- with pork scratchings.- Easy as that.

0:11:15 > 0:11:18- It looks great. It looks...- Really good.

0:11:18 > 0:11:20- First time round, that's good. - Look at this. It's really good.

0:11:20 > 0:11:23- First time, hold your hand out. - First time and he's nervous.

0:11:23 > 0:11:26Don't worry, only 3.5 million people are watching.

0:11:26 > 0:11:28Well, dive into that. Tell us what you think.

0:11:28 > 0:11:30And the only thing you remembered is an omelette.

0:11:30 > 0:11:32Exactly. Tell us what you think,

0:11:32 > 0:11:34- cos this is the first time you guys have tried this.- Fantastic.

0:11:34 > 0:11:37Yeah, the combination of pork and bacon is a classic, in a way,

0:11:37 > 0:11:41- but this is ultimate...- Pork and bacon? Well, it's obvious, yeah.

0:11:41 > 0:11:43- Pork is bacon. - Yeah, pork and bacon, yes, yeah.

0:11:43 > 0:11:45It goes well, this pork and bacon.

0:11:45 > 0:11:47It's delicate, the garlic mayonnaise. Not harsh at all.

0:11:47 > 0:11:50- No, it's nice.- Very delicate. Very smooth. Very lovely.

0:11:50 > 0:11:53- It's the ultimate thing. - Great dish.- With the acid underneath

0:11:53 > 0:11:55- coming through from the relish, as well.- Delicious.

0:11:58 > 0:12:00Simply stunning prawns, Steve.

0:12:00 > 0:12:04Coming up, I cook onion bhajis with mango chutney for Bill Oddie,

0:12:04 > 0:12:07after Rick Stein gives us a taste of Indonesia,

0:12:07 > 0:12:09so I wonder what's on the menu?

0:12:17 > 0:12:21I love going out and searching for all the great dishes

0:12:21 > 0:12:22all over the world.

0:12:22 > 0:12:25I like to go to harbours and markets.

0:12:25 > 0:12:28It's a bit like a search for the Holy Grail -

0:12:28 > 0:12:30or the seafood Holy Grail, if you like.

0:12:32 > 0:12:34Cooks should be a bit like magpies -

0:12:34 > 0:12:37travelling the world and picking up things they really love and cherish,

0:12:37 > 0:12:39like this prawn caldine...

0:12:42 > 0:12:44..but I think it's also quite healthy

0:12:44 > 0:12:49to have a respect for the sea and all its moods,

0:12:49 > 0:12:50and if you don't get excited about

0:12:50 > 0:12:54this simple dish, Assam whiting, well...

0:12:54 > 0:12:56And it's great to go to festivals,

0:12:56 > 0:12:59where they just adore dishes of seafood,

0:12:59 > 0:13:02like pulpo a feira,

0:13:02 > 0:13:04and these sweet little barnacles

0:13:04 > 0:13:07that come off the rocks of northern Spain.

0:13:07 > 0:13:08Over here, they really start them

0:13:08 > 0:13:10eating seafood young.

0:13:12 > 0:13:13It's very nice to see you.

0:13:13 > 0:13:15'A friend of mine said that, us food lovers,

0:13:15 > 0:13:17'we're not the Mafia, but the raffia -

0:13:17 > 0:13:19'joined by a thread all over the world,

0:13:19 > 0:13:23'of enthusiasm for everything to do with food and drink,

0:13:23 > 0:13:25'and that includes arguing about it, too.'

0:13:27 > 0:13:31What I'm looking for are the local dishes, without the finesse,

0:13:31 > 0:13:34but full of honesty and freshness,

0:13:34 > 0:13:37that come from places that haven't been messed about with,

0:13:37 > 0:13:41so that the food remains as unspoiled as they are,

0:13:41 > 0:13:45but, really, the most important place in my life is Cornwall.

0:13:48 > 0:13:51Well, I must say, I've got a real taste for cooking outdoors,

0:13:51 > 0:13:53cos we've been all over the world, with lovely,

0:13:53 > 0:13:56sunny weather everywhere, and it's a lovely, sunny morning.

0:13:56 > 0:13:59It's one of those mornings, you know, in The Wind In The Willows,

0:13:59 > 0:14:00when Badger says,

0:14:00 > 0:14:03"When I was a boy, mornings were always like this."

0:14:03 > 0:14:05Well, the great thing about England, of course,

0:14:05 > 0:14:07it isn't always like this, but today, it is,

0:14:07 > 0:14:10and the buttercups are out, and the crab apple blossoms out,

0:14:10 > 0:14:13and the bay's off turbot fishing for the first time.

0:14:13 > 0:14:16You know, it's like spring slipping into summer,

0:14:16 > 0:14:18and you feel so, sort of, optimistic.

0:14:18 > 0:14:21Oh, I'm going to cook a really optimistic dish,

0:14:21 > 0:14:24which is nasi goreng, but I'm going to finish it off

0:14:24 > 0:14:27with some local mackerel that I caught yesterday and grilled.

0:14:27 > 0:14:30Now, first of all, I've made up this nasi goreng paste.

0:14:30 > 0:14:32I just whizzed everything up in a liquidizer,

0:14:32 > 0:14:36and what I whizzed up are peanuts, red chillies, garlic,

0:14:36 > 0:14:38shallots, shrimp paste.

0:14:38 > 0:14:41Now, this is called belacan, and I once said it's a bit like

0:14:41 > 0:14:43something Chalky sort of rolled in.

0:14:43 > 0:14:45It smells totally disgusting.

0:14:45 > 0:14:47Actually, he's around here somewhere.

0:14:47 > 0:14:49I'll give him some in a minute.

0:14:49 > 0:14:51And then, here we've got some soya sauce,

0:14:51 > 0:14:53but Indonesian soya sauce. It's called ketjap manis,

0:14:53 > 0:14:56which is where the word tomato ketchup comes from.

0:14:56 > 0:14:57It's quite sweet.

0:14:57 > 0:14:59And, finally, some tomato puree,

0:14:59 > 0:15:02or you can use tomato ketchup if you prefer.

0:15:02 > 0:15:04Now, I'm going to fry off the nasi goreng paste,

0:15:04 > 0:15:05so, into this very hot wok,

0:15:05 > 0:15:08I'm going to just put a couple of spoonfuls of oil,

0:15:08 > 0:15:11and add the paste.

0:15:11 > 0:15:13Now, I really like this cooker I've got here.

0:15:13 > 0:15:17My friend Ruhi in Goa gave it to me.

0:15:17 > 0:15:20and, like, we've used loads of, sort of, gas cookers,

0:15:20 > 0:15:21but they just don't work outdoors,

0:15:21 > 0:15:24but the more the wind blows, the hotter the charcoal gets,

0:15:24 > 0:15:27and it's just fantastic.

0:15:27 > 0:15:30So, just stir that around, and now I'm going to add the rice,

0:15:30 > 0:15:33which I cooked about two hours ago, and let it go cold.

0:15:33 > 0:15:35It's very important not to use freshly cooked rice,

0:15:35 > 0:15:38cos it never tastes quite as good,

0:15:38 > 0:15:39and just stir it around,

0:15:39 > 0:15:41and we're just trying to warm the rice through.

0:15:41 > 0:15:44Now, while I'm waiting for that to warm through, I'm going

0:15:44 > 0:15:46to cut up this omelette.

0:15:46 > 0:15:50In fact, these are made from eggs from my son Edward's chickens,

0:15:50 > 0:15:52and look how lovely and yellow they are.

0:15:52 > 0:15:54There's nothing like free-range chickens.

0:15:54 > 0:15:57In fact, I really like having chickens in the garden.

0:15:57 > 0:15:58Hens are really, sort of, soothing.

0:15:58 > 0:16:01I sort of go and talk to them in the morning.

0:16:01 > 0:16:02There we go.

0:16:03 > 0:16:07That looks lovely, and now, some flaked onion.

0:16:07 > 0:16:11Now, we've deep-fried this earlier, this flaked onion.

0:16:11 > 0:16:13You can put what you like in them, but they always seem

0:16:13 > 0:16:16to have the omelette and the onion flake,

0:16:16 > 0:16:18but, quite often, they have prawns too,

0:16:18 > 0:16:23so these are just some peeled prawns to add to the flavours.

0:16:23 > 0:16:25So, in those go, and next -

0:16:25 > 0:16:29and this is my, sort of, bit of, personalisation of the dish -

0:16:29 > 0:16:32is some mackerel.

0:16:32 > 0:16:34Now, I just caught these mackerel yesterday.

0:16:34 > 0:16:36I promise you, I caught them,

0:16:36 > 0:16:39and we grilled them this morning, and just let them go cold.

0:16:39 > 0:16:43You just flake the mackerel off,

0:16:43 > 0:16:44and just throw it in there,

0:16:44 > 0:16:47but I don't want to waste your time doing them all,

0:16:47 > 0:16:49so I've done some already.

0:16:49 > 0:16:50So, here we go.

0:16:50 > 0:16:53Lots and lots of mackerel.

0:16:53 > 0:16:56You can see what a lovely breakfast dish this would be like.

0:16:56 > 0:16:58It's sort of a bit like kedgeree - the same sort of idea.

0:16:58 > 0:17:01Now, a bit of green texture.

0:17:01 > 0:17:04First of all, some cucumber...

0:17:04 > 0:17:06OK, just roughly chopped-up cucumber,

0:17:06 > 0:17:08and some spring onions.

0:17:08 > 0:17:10They go in too,

0:17:10 > 0:17:12and we're just about there.

0:17:12 > 0:17:14A little bit more seasoning,

0:17:14 > 0:17:17in the shape of some ordinary light soya sauce.

0:17:19 > 0:17:21A vigorous shake of that,

0:17:21 > 0:17:25and finally, some salt. I mean, look at that.

0:17:25 > 0:17:27It just makes me think of, sort of, spring,

0:17:27 > 0:17:29all those lovely green colours in there now -

0:17:29 > 0:17:32green and yellow, like buttercups in the field.

0:17:34 > 0:17:37That's just about it, so we'll just dish it up, and give it a try.

0:17:41 > 0:17:42The smell of dishes like that -

0:17:42 > 0:17:45hot rice, fish and spice -

0:17:45 > 0:17:48is as evocative to me as music is.

0:17:48 > 0:17:50I know this is an Indonesian dish,

0:17:50 > 0:17:54but it takes me right back to the tropical beaches of Goa.

0:17:54 > 0:17:56Chalky! Come on, boy.

0:18:05 > 0:18:08Back to the fishnets, smelling of tar,

0:18:08 > 0:18:10the scent of burning charcoal

0:18:10 > 0:18:14wafting out of the bamboo-shack restaurants that line the beaches,

0:18:14 > 0:18:18and freshly-caught fish, drying in the early-morning sun.

0:18:22 > 0:18:25And it's here that I first discovered how to cook

0:18:25 > 0:18:27really fresh tasting curries,

0:18:27 > 0:18:29and we always stay at the same hotel,

0:18:29 > 0:18:30and the kitchen here, well,

0:18:30 > 0:18:32the chefs, they're all like the ones at home.

0:18:32 > 0:18:35They're all dead young and enthusiastic,

0:18:35 > 0:18:38really bright and really keen to talk to me about

0:18:38 > 0:18:40how things are cooked,

0:18:40 > 0:18:45but the man I owe the greatest debt to, who runs the hotel, is Ruhi,

0:18:45 > 0:18:48and there's nothing he doesn't know about Goan cooking.

0:18:48 > 0:18:51Goa and Kerala are known for their spices,

0:18:51 > 0:18:53so we get the spices, blend them,

0:18:53 > 0:18:55mix it up with the food,

0:18:55 > 0:18:57and make an adventure out of it,

0:18:57 > 0:18:59and ask other people to taste it.

0:18:59 > 0:19:03You see, the Portuguese ruled for 500 years in Goa,

0:19:03 > 0:19:05and they taught us what the spices were,

0:19:05 > 0:19:07we could export the spices,

0:19:07 > 0:19:10and we learned from them how to use the spices, how to make curries.

0:19:10 > 0:19:12What, you think the Portuguese

0:19:12 > 0:19:14- helped you to realise what you'd got?- Realise...

0:19:14 > 0:19:17They got the wealth and we got the health out of the spices.

0:19:17 > 0:19:18That's the thing about it.

0:19:19 > 0:19:23Well, Ruhi's first of all fried off some onions and garlic

0:19:23 > 0:19:24and turmeric in some oil,

0:19:24 > 0:19:26and then he adds lentils and water

0:19:26 > 0:19:29and brings it all to a gentle simmer,

0:19:29 > 0:19:31and simmers it away for about 30 minutes,

0:19:31 > 0:19:36until the lentils have all broken down, and the dhal is thickened.

0:19:36 > 0:19:39Then he takes it off the heat,

0:19:39 > 0:19:41and here comes the bit that really matters.

0:19:41 > 0:19:44He adds some more oil and black mustard seeds,

0:19:44 > 0:19:46and fries them until they pop.

0:19:46 > 0:19:51Then he adds a good quantity of strong Goan garlic

0:19:51 > 0:19:52and then plenty of red onions.

0:19:52 > 0:19:57Again, they're really strong in Goa - a lovely, biting flavour.

0:19:57 > 0:20:00Now he adds some tomato, all freshly fried.

0:20:01 > 0:20:05And then some green chilli, finely chopped and, again,

0:20:05 > 0:20:07only just fried for a little time

0:20:07 > 0:20:10so that the colour and flavour is preserved.

0:20:10 > 0:20:11Finally, a little asafoetida,

0:20:11 > 0:20:14that really pungent spice from India.

0:20:14 > 0:20:16A little goes a long way.

0:20:16 > 0:20:18Now, he pours that into the dahl,

0:20:18 > 0:20:23and this is his original touch, because all those last-minute

0:20:23 > 0:20:27fried ingredients give it such a lift and make it so special.

0:20:27 > 0:20:30- Delicious.- Goans love food.

0:20:30 > 0:20:33Every Saturday, Sunday, for them is a feast day,

0:20:33 > 0:20:37and after having a couple of shots of the local brew, caju feni,

0:20:37 > 0:20:41their appetite doubles up and they really go for it. Just go for it.

0:20:41 > 0:20:44Then he fried the fish but, first of all,

0:20:44 > 0:20:49he took some turmeric and lime juice and marinated this black pomfret.

0:20:49 > 0:20:51In England, you could use John Dory,

0:20:51 > 0:20:54sole or even fillets of haddock or cod.

0:20:54 > 0:20:56He fried it on both sides

0:20:56 > 0:21:00and dressed the dish with a simple salad of onions and tomatoes

0:21:00 > 0:21:04and finally, he adds a sweet, fresh-tasting masala dahl.

0:21:04 > 0:21:06OK.

0:21:06 > 0:21:09To try Ruhi's dish.

0:21:09 > 0:21:11Pomfret - perfect.

0:21:11 > 0:21:13The dahl...

0:21:14 > 0:21:17..to die for. I mean, Ruhi's a natural cook,

0:21:17 > 0:21:20and it just shows in this beautiful, simple dish.

0:21:27 > 0:21:30There are so many great and simple Indian side dishes,

0:21:30 > 0:21:33just like that classic yellow dahl that Rick was trying there,

0:21:33 > 0:21:35and one of the most well-known is, of course, an onion bhaji,

0:21:35 > 0:21:37and it's incredibly simple to make,

0:21:37 > 0:21:40and tastes so much better if you do make it rather than buy it,

0:21:40 > 0:21:43but I am going to serve that with a simple mango chutney.

0:21:43 > 0:21:45So I'm going to get that on first of all.

0:21:45 > 0:21:47It's really straightforward.

0:21:47 > 0:21:50I have got the normal, conventional mango, and the green mango there,

0:21:50 > 0:21:53a mixture of the two, or you can just use all of the same type.

0:21:53 > 0:21:56We've got a little bit of vinegar, some sugar and then the spices.

0:21:56 > 0:22:00I've got mustard seeds, coriander seeds, black pepper,

0:22:00 > 0:22:01some cumin and some chilli.

0:22:01 > 0:22:03I'm going to toast these off first of all.

0:22:03 > 0:22:05These go straight into our pan.

0:22:05 > 0:22:08So, nice, hot pan, just to get the flavours toasting away.

0:22:08 > 0:22:11They will just start to smoke, which you can see there, and start to pop.

0:22:11 > 0:22:14Then, straightaway, into our chutney,

0:22:14 > 0:22:16I can then throw in the mango.

0:22:16 > 0:22:18This all can go straight in as well.

0:22:18 > 0:22:21This is a really simple way of making a chutney, to be honest.

0:22:21 > 0:22:24I learnt this off my Indian chef mates as well.

0:22:24 > 0:22:27It's a fantastic dish. You just throw in the mango.

0:22:27 > 0:22:29You cook this in two parts. Firstly, you cook the mango

0:22:29 > 0:22:32and then you blend half of it after it's cooked.

0:22:32 > 0:22:36Throw in the vinegar and the sugar,

0:22:36 > 0:22:38bring this to the boil,

0:22:38 > 0:22:41and literally just gently simmer this for about 20 minutes.

0:22:41 > 0:22:43Once it's cooked for about 20 minutes,

0:22:43 > 0:22:47then all we do is just cool it, blend half of it into a puree,

0:22:47 > 0:22:49add it back to the pan, stick it in a jar,

0:22:49 > 0:22:51and you have got your very own mango chutney.

0:22:51 > 0:22:53- Easy as that.- You look at me?- Yeah.

0:22:53 > 0:22:55LAUGHTER

0:22:55 > 0:22:57Now, Bill, you're obviously famous for your wildlife.

0:22:57 > 0:22:59Where does the interest come from?

0:22:59 > 0:23:01That comes from being a kid.

0:23:01 > 0:23:04I don't mean because, when you are a kid, you're wildlife,

0:23:04 > 0:23:06but it was my hobby from being...

0:23:06 > 0:23:09six or seven, something like that, and I'll never know why,

0:23:09 > 0:23:13really, it just developed from classic egg-collecting

0:23:13 > 0:23:16naughty schoolboy when I was a kid, you know...

0:23:16 > 0:23:19Because when you went to university, you studied English...

0:23:19 > 0:23:22I happened to read English at university.

0:23:22 > 0:23:25- It put me off literature for life, I can tell you.- Yeah.

0:23:25 > 0:23:27But while you were there, you were writing.

0:23:27 > 0:23:31I started writing comedy stuff and that kind of thing

0:23:31 > 0:23:33and about a year after I'd left university,

0:23:33 > 0:23:36along with John Cleese, Tim Brooke-Taylor, Graham Chapman,

0:23:36 > 0:23:39all those people, we suddenly realised that's what we did.

0:23:39 > 0:23:40- Yep.- That's what you did.

0:23:40 > 0:23:43So, your hobby from your childhood has now become

0:23:43 > 0:23:45- a full-time job for you now. - Totally. I am very fortunate.

0:23:45 > 0:23:49It is a second life. In a sense, it is reinventing it.

0:23:49 > 0:23:51But I think what has happened to me now

0:23:51 > 0:23:54is that I'm beginning to put the two things together,

0:23:54 > 0:23:57because I very much regard this new series I'm doing, which is

0:23:57 > 0:24:00rather unimaginatively titled Bill Oddie's Wild Side,

0:24:00 > 0:24:03BBC Two, Wednesdays, eight o'clock, and that stuff,

0:24:03 > 0:24:08but that's very different from the previous wildlife series,

0:24:08 > 0:24:12because I do regard it as an entertainment show as well.

0:24:12 > 0:24:18I am very interested in people's relationship to wildlife.

0:24:18 > 0:24:22For example, what people are prepared to cook and eat,

0:24:22 > 0:24:25and what the traditions are, and folklore in particular, because,

0:24:25 > 0:24:27I don't have to tell you,

0:24:27 > 0:24:30herbs and so on and so forth all exist out in the wild.

0:24:30 > 0:24:34Now, at some point, if you think about it, somebody took a chance.

0:24:34 > 0:24:40I've done an item in the new series about herbal medicine,

0:24:40 > 0:24:42and you say, well, in the past,

0:24:42 > 0:24:44somebody must have must have been trial and error.

0:24:44 > 0:24:46What a terrible job!

0:24:46 > 0:24:48"I'm a tester for an apothecary and will go out

0:24:48 > 0:24:51"and eat all that field and see whether anything makes you better,"

0:24:51 > 0:24:54and it could only have been like that.

0:24:54 > 0:24:56You mentioned herbs and spices. I've got a few here.

0:24:56 > 0:24:59We've got coriander here. I've got some spices here.

0:24:59 > 0:25:01I've got the same spices as in this chutney,

0:25:01 > 0:25:03But I've got some black cardamom.

0:25:03 > 0:25:06You need to take this out of the husks, which we've got there,

0:25:06 > 0:25:09the little black seeds, and in we go with some salt.

0:25:09 > 0:25:11I'm just going to blend this up.

0:25:11 > 0:25:13I think my bluetits would like this, by the way.

0:25:13 > 0:25:15If we put this on the bird table...

0:25:15 > 0:25:18The idea is, you throw everything in there, lid on,

0:25:18 > 0:25:21- give it a quick blitz... - Is that a blender?

0:25:21 > 0:25:24I haven't seen a blender since they were made of white plastic.

0:25:24 > 0:25:26It's one of those little coffee grinder things.

0:25:26 > 0:25:28It should just blend spices.

0:25:28 > 0:25:30GRINDER WHIZZES

0:25:30 > 0:25:32Oh! Dearie me. Give me a heart attack.

0:25:32 > 0:25:34There we go.

0:25:34 > 0:25:36Very noisy, cooking. A dreadful business.

0:25:36 > 0:25:39In we go with the spices. We've got some onions.

0:25:39 > 0:25:41Now, this is easy, to make an onion bhaji. Look.

0:25:41 > 0:25:43In we go with the sliced onions. Raw.

0:25:43 > 0:25:45You mix those with the spices first,

0:25:45 > 0:25:48give them a quick coating all the way round.

0:25:48 > 0:25:50In we go with the coriander.

0:25:50 > 0:25:52Throw that in. So you get the flavours in.

0:25:52 > 0:25:56Now, I've got some chickpea flour, which is going to go in there.

0:25:58 > 0:25:59Some lemon...

0:26:01 > 0:26:04James, that chickpea flour is a really important ingredient.

0:26:04 > 0:26:07- It contributes to the flavour. - I think it does.

0:26:07 > 0:26:10It also crisps up, that's a secret with this.

0:26:10 > 0:26:12Basically, you just want enough water to mix...

0:26:12 > 0:26:15Now, what you don't want to do is make them soggy,

0:26:15 > 0:26:17but you do need to bring them together

0:26:17 > 0:26:21so the onions start to stick together, which is really that...

0:26:21 > 0:26:23Nothing worse than a soggy bhaji.

0:26:23 > 0:26:25Terrible.

0:26:25 > 0:26:29When you get them, they are all sort of fried

0:26:29 > 0:26:32and they are stuck in a bag and they sweat horribly.

0:26:32 > 0:26:34- They do.- We just deep-fat-fry them.

0:26:34 > 0:26:38So the idea is, once you get all these flavours together,

0:26:38 > 0:26:41you pop these in there. You mentioned your new series.

0:26:41 > 0:26:43What is the most unusual thing you've filmed?

0:26:43 > 0:26:46Well, it's actually not just the filming.

0:26:46 > 0:26:50One of my favourite sections is... Well, there are two things.

0:26:50 > 0:26:54One is things which I have been filming myself in my garden,

0:26:54 > 0:26:56so I've been getting behind the camera

0:26:56 > 0:26:57and filming my delinquent fox.

0:26:57 > 0:27:01If anybody's watching this week... He gets another episode next week

0:27:01 > 0:27:04because he's...great delinquency,

0:27:04 > 0:27:10and I had to sort of reconstruct what he did, so if anybody

0:27:10 > 0:27:14saw that, that's on, the continuing story of my fox, and a lot

0:27:14 > 0:27:18of the sound things are the things that I find most extraordinary.

0:27:18 > 0:27:21I've got this wonderful sound man. The way he puts it, he says,

0:27:21 > 0:27:26"I like to put the microphone places you wouldn't put your ear."

0:27:26 > 0:27:29Wasn't it a shrimp that you filmed eating in a rock pool?

0:27:29 > 0:27:35Yeah, we've had shrimps, we've had the sound of wasps chewing wood

0:27:35 > 0:27:39to make the paper that they make their nests of.

0:27:39 > 0:27:40It's absolutely incredible.

0:27:40 > 0:27:43And the nice thing is, it's things we didn't expect.

0:27:43 > 0:27:47Next week, a shag, which is a bird, I hasten to add, actually

0:27:47 > 0:27:52eats his microphone as well, and that's well worth watching!

0:27:52 > 0:27:55But it's all these things you didn't realise make sounds,

0:27:55 > 0:27:58that's the point of it, and they do make wonderful sounds.

0:27:58 > 0:28:02Everything in nature makes a sound, even though we don't know it.

0:28:02 > 0:28:05- Fascinating. There you go. - I expect food makes a sound too.

0:28:05 > 0:28:08- Let's have a listen. - These are your little onion bhajis.

0:28:08 > 0:28:11- A bit of salt. - Now, if I had my sound man here,

0:28:11 > 0:28:13he would now get a coat hanger with a microphone on,

0:28:13 > 0:28:17stick in there and we go, "Listen to that bhaji sizzling."

0:28:17 > 0:28:18That's your chutney.

0:28:18 > 0:28:21What you do is, you blend it and then once it is

0:28:21 > 0:28:25in the little pot, you end up with this beautiful, rich chutney.

0:28:25 > 0:28:28That looks fantastic. It's not my idea of breakfast.

0:28:28 > 0:28:31- You'd rather have a bacon sandwich? - No... Give it to them. Exactly.

0:28:31 > 0:28:34Bill, don't worry, I'm going to rush off and get you a breakfast!

0:28:38 > 0:28:40Well, at least the others enjoyed it.

0:28:40 > 0:28:43Now, if you'd like to try cooking any of the studio recipes

0:28:43 > 0:28:45you've seen on today's show, including that one,

0:28:45 > 0:28:48they are just a click away at bbc.co.uk/recipes.

0:28:48 > 0:28:50Today, we are looking back at some of the finest

0:28:50 > 0:28:52recipes from the Saturday Kitchen archives.

0:28:52 > 0:28:55Now, Mark Tebbutt is an honorary Welshman who trained under

0:28:55 > 0:28:58the likes of Marco Pierre White and Alastair Little.

0:28:58 > 0:29:02Today, he's serving up a succulent saddle of rabbit. Enjoy this one.

0:29:02 > 0:29:05- Good morning to you.- Welcome to the show. Happy New Year.- And to you.

0:29:05 > 0:29:09- What are we cooking? OK.- Saddle of rabbit. Lovely, lean,

0:29:09 > 0:29:11healthy meat. Saddle of rabbit.

0:29:11 > 0:29:15Going to marinade that up in some chilli, some lovely dry spices,

0:29:15 > 0:29:18some cumin, coriander, chilli,

0:29:18 > 0:29:20white peppercorns, black peppercorns,

0:29:20 > 0:29:23a bit of coriander stalk, a bit of mint, garlic,

0:29:23 > 0:29:26marinade all of that, A little bit of couscous,

0:29:26 > 0:29:29and I am going to jazz... Couscous can be very dull,

0:29:29 > 0:29:32so I am going to jazz that up with some shallots,

0:29:32 > 0:29:35red wine vinegar, bit of sugar, so you've got that sweet-sour thing,

0:29:35 > 0:29:38these piquillo peppers, which are smoked and hand picked,

0:29:38 > 0:29:41a few pine nuts and the rest of the herbs.

0:29:41 > 0:29:43So, you want me to get on with the couscous?

0:29:43 > 0:29:46If you could start that, I'm going to get the rabbit in

0:29:46 > 0:29:48and start cooking it.

0:29:48 > 0:29:50It will take about four, five minutes, I'd say.

0:29:50 > 0:29:53Now, we are going to make this marinade in a second.

0:29:53 > 0:29:55This has been in the marinade for how long?

0:29:55 > 0:29:58A couple of hours, and leave it at room temperature.

0:29:58 > 0:30:00A little bit of salt on that, help bring out those spices.

0:30:00 > 0:30:04Leave it at room temperature, just to speed the process up, really.

0:30:04 > 0:30:07So, the couscous, just boiling water over it, let it sit there.

0:30:07 > 0:30:08Meanwhile, do you want me to...

0:30:08 > 0:30:13If you could toast those and I'll just keep an eye on this.

0:30:13 > 0:30:17Toast those off, grind them up. I'm just going to take the rabbit apart.

0:30:17 > 0:30:20- No oil in here? Just dry-fry?- Absolutely.- OK.

0:30:20 > 0:30:24So, this is the saddle, this is this part of the rabbit,

0:30:24 > 0:30:26so I am just going to remove the loins.

0:30:26 > 0:30:29You could use wild rabbit.

0:30:29 > 0:30:33I tend not to like the wild rabbit, because where we live,

0:30:33 > 0:30:37out in Wales, I go running round the roads and you see these rabbits

0:30:37 > 0:30:40and they have got myxomatosis, and it's not pretty,

0:30:40 > 0:30:43and I just wouldn't want to eat the beast.

0:30:43 > 0:30:45- So, farmed rabbit? - Farmed rabbit for me.

0:30:45 > 0:30:48And also, there is a big difference in flavour, isn't there?

0:30:48 > 0:30:51- The wild rabbits are much more gamey.- Exactly.

0:30:51 > 0:30:52It is a different beast altogether.

0:30:52 > 0:30:57It is much darker meat and much richer, much gamier.

0:30:57 > 0:31:02And obviously not always as tender as the farmed boys.

0:31:02 > 0:31:06It's one of those things that does farm very nicely, actually.

0:31:06 > 0:31:09- How are those spices?- All right. Toasting them off.

0:31:09 > 0:31:12Is rabbit the sort of thing you cook?

0:31:12 > 0:31:13Rabbit, I don't know.

0:31:13 > 0:31:15I love it, to be honest,

0:31:15 > 0:31:18but I don't think people really appreciate it.

0:31:18 > 0:31:19We have a lot of trouble selling it.

0:31:19 > 0:31:22I think it's the pet connotations.

0:31:22 > 0:31:25It's that Watership Down business, isn't it?

0:31:25 > 0:31:28In Europe, they have masses of it, even in supermarkets.

0:31:28 > 0:31:30They sell it all over the place.

0:31:30 > 0:31:33And they come in whole. You've got the heads.

0:31:33 > 0:31:36They are not pretty beasts, but there we are.

0:31:36 > 0:31:38Amazing fact I found out about rabbit -

0:31:38 > 0:31:40most of the rabbits come from Africa. Do they?

0:31:40 > 0:31:43- Yeah, and basically... - Where did you get that fact?

0:31:43 > 0:31:45They were brought over on ships

0:31:45 > 0:31:47- because they were easy to breed. - Oh, OK.

0:31:47 > 0:31:50That's where the old rabbit comes from.

0:31:50 > 0:31:53It obviously provided meat for the sailors, I suppose.

0:31:53 > 0:31:56So I've basically just ground that down.

0:31:56 > 0:32:00This is your spices, the garlic, the dried chilli and everything else.

0:32:00 > 0:32:02OK.

0:32:02 > 0:32:05These belly flaps, incidentally, could be braised off...

0:32:05 > 0:32:08With the buttocks of the rabbit as well.

0:32:08 > 0:32:10LAUGHTER

0:32:10 > 0:32:13Buttocks! Presumably that's the rump?

0:32:13 > 0:32:16Yeah, I would have thought so.

0:32:16 > 0:32:19Buttocks. I am going to put that on the menu, see if that sells.

0:32:19 > 0:32:22Rabbit doesn't sell. Maybe buttocks...

0:32:22 > 0:32:26- Right, OK, where are we going? - All in there?

0:32:26 > 0:32:29- OK?- Just chopping that up. - Bit of oil.

0:32:30 > 0:32:32A couple of tablespoons of oil.

0:32:32 > 0:32:35- Yeah, OK.- That's going to go in.

0:32:35 > 0:32:39OK. Give that a little mix. Lovely.

0:32:39 > 0:32:42Just rummage that around in there and leave it, as I said, room temperature.

0:32:42 > 0:32:44You could put it in the fridge and forget about it,

0:32:44 > 0:32:47but room temperature is good. It will just speed the process up.

0:32:47 > 0:32:51- Leave that there.- OK. - That's coming along nicely.

0:32:51 > 0:32:53So, you're just going to pan-fry that rabbit?

0:32:53 > 0:32:55Yeah, just really, really gently. Gentle heat.

0:32:55 > 0:32:58Right, OK, so you have done the couscous.

0:32:58 > 0:32:59A bit of red wine vinegar.

0:32:59 > 0:33:01Good quality vinegar.

0:33:01 > 0:33:03I mean, simple ingredients,

0:33:03 > 0:33:05so get the best quality red wine vinegar you can get.

0:33:05 > 0:33:08Now, the couscous, just hot water and leave it to sit over there.

0:33:08 > 0:33:10- Just pour it over the top. - Absolutely.

0:33:10 > 0:33:13And not too much water, because you don't want that sort of cloggy mess.

0:33:13 > 0:33:16A little bit of sugar. Sugar to taste, really.

0:33:16 > 0:33:19It's essentially...

0:33:19 > 0:33:22You know that shallot vinaigrette you serve with oysters?

0:33:22 > 0:33:23It's that's kind of...

0:33:23 > 0:33:25A lot of people, when they're thinking about couscous,

0:33:25 > 0:33:27would just go for lemon and lime to flavour it,

0:33:27 > 0:33:29but good red wine vinegar will work.

0:33:29 > 0:33:31- It's different to malt vinegar and white wine vinegar.- Yeah.

0:33:31 > 0:33:35Red wine vinegar has got that depth of flavour. You could make your own.

0:33:35 > 0:33:37We make our own in the restaurant, which is very nice.

0:33:37 > 0:33:40All the used-up dregs of the red wine.

0:33:41 > 0:33:44A few finely cut shallots.

0:33:44 > 0:33:46Yep.

0:33:46 > 0:33:49As I said, a little acidic taste.

0:33:49 > 0:33:54And you are just going to drop those in the red wine and sugar,

0:33:54 > 0:33:58just to soften, and that's going to be the base of the couscous.

0:33:58 > 0:34:01- So, the lovely little peppers... - A few herbs. Nice.

0:34:01 > 0:34:03The old roasted peppers.

0:34:03 > 0:34:06They are peeled by hand, apparently.

0:34:06 > 0:34:08They're fantastic. They're wood roasted.

0:34:08 > 0:34:10- Great value for money, as well. - Yes, they are.

0:34:10 > 0:34:13They're obviously slightly more expensive than...

0:34:13 > 0:34:15Be about four or five quid for a jar,

0:34:15 > 0:34:17but there's quite a lot of peppers in there.

0:34:17 > 0:34:19And they're a great flavour. A great smoky flavour.

0:34:19 > 0:34:21Right, so into the bowl...

0:34:21 > 0:34:23the couscous and the peppers,

0:34:23 > 0:34:26rough-chopped herbs in there...

0:34:26 > 0:34:28A little bit of...

0:34:28 > 0:34:30Tell you what, let me borrow that.

0:34:30 > 0:34:33So, tell us about your pub.

0:34:33 > 0:34:36- It won quite a few awards when it was set up.- Yes.

0:34:36 > 0:34:40We have been going six years now, and we have done very well.

0:34:40 > 0:34:44We just put our heads down and got going, and it is paying off nicely.

0:34:44 > 0:34:48Why Wales? Was it the fact that you were born there, or you moved there?

0:34:48 > 0:34:53We moved there when I was six months old, and I met my wife in London.

0:34:53 > 0:34:56She was Welsh. So it kind of made sense.

0:34:56 > 0:34:57We were moving out of town,

0:34:57 > 0:35:00we wanted our own place, and it made sense to

0:35:00 > 0:35:03go there rather than move where we didn't know anyone.

0:35:03 > 0:35:06So, that's essentially why we ended up there.

0:35:06 > 0:35:07And it is a lovely place to live.

0:35:07 > 0:35:10A lot of the suppliers we used to use in London,

0:35:10 > 0:35:13- from my neck of the woods... - And you're not just busy in the restaurant,

0:35:13 > 0:35:16because you were there working over Christmas and New Year,

0:35:16 > 0:35:18but currently books and stuff like that, doing new programmes?

0:35:18 > 0:35:21Doing a book, Market Kitchen, which is going really nicely.

0:35:21 > 0:35:23- This is the show on UK Food? - That's right.

0:35:23 > 0:35:27And it's like this - you get really good chefs on. It's amazing.

0:35:27 > 0:35:30It's an amazing opportunity to meet these people.

0:35:30 > 0:35:34So, we're doing that, writing books, it's busy.

0:35:34 > 0:35:37In go the pine nuts. Remind us what we have got there. The peppers...

0:35:37 > 0:35:40The peppers, shallots, red wine vinegar, a bit of sugar,

0:35:40 > 0:35:44the coriander, mint, and the couscous, obviously.

0:35:44 > 0:35:48A pinch of salt and we are essentially there.

0:35:48 > 0:35:50Can I use my fingers?

0:35:50 > 0:35:53And if people didn't want to use couscous, there's bulgur wheat now.

0:35:53 > 0:35:56- Yeah. Or qui...- Quinoa.- Quinoa. I can't even say it.

0:35:56 > 0:35:58Are you using much quinoa these days?

0:35:58 > 0:36:00It hasn't been off the menu(!)

0:36:00 > 0:36:04- It opened your eyes, didn't it, that programme.- It did. It was a wonder.

0:36:06 > 0:36:11Right, OK, so, you want it nice and pink in the middle.

0:36:13 > 0:36:16- Just lay it over the top. - That's pretty much it.

0:36:18 > 0:36:20There you go.

0:36:20 > 0:36:23Spiced saddle of rabbit with the warm couscous salad.

0:36:23 > 0:36:24It's as simple as that.

0:36:32 > 0:36:35Well, it looks fantastic. It smells fantastic.

0:36:35 > 0:36:36But does it taste fantastic?

0:36:36 > 0:36:41Right, Matt, over here. And Matt, over here, there you go. Dive in.

0:36:41 > 0:36:44The thing I always worry about with rabbit is,

0:36:44 > 0:36:46A - that it is going to be tough.

0:36:46 > 0:36:50And that is because of my experience on CCF camp...

0:36:50 > 0:36:52THEY LAUGH

0:36:52 > 0:36:56I tried to make a hunter's stew, this is aged 14...

0:36:56 > 0:37:00- That's old rabbit, innit?- Yeah.- Old rabbits you have to stew for longer.

0:37:00 > 0:37:03I didn't realise you have to do something before it goes in the pot.

0:37:03 > 0:37:05You have to braise it to seal it,

0:37:05 > 0:37:07so it ended up being like little rubber bouncy balls.

0:37:07 > 0:37:10It will. I mean, you can overcook it and it will go tough...

0:37:10 > 0:37:12We went hungry that night.

0:37:12 > 0:37:16- That's the joy of farmed rabbit as well.- Here we go.

0:37:16 > 0:37:19- It's very, very tender. - I'm sure this isn't tough.

0:37:21 > 0:37:24The first time we've had rabbit on the show.

0:37:24 > 0:37:27- I can't believe that.- Yeah. - It's great.

0:37:27 > 0:37:33- It's really... It's a really juicy meat, isn't it?- There you go.

0:37:33 > 0:37:34It's really soft.

0:37:34 > 0:37:37We used the loins, but the other cuts, you would slowly braise?

0:37:37 > 0:37:39The legs and stuff like that?

0:37:39 > 0:37:41Yeah, the neck and the forelegs and what have you,

0:37:41 > 0:37:44you could stew down and put through pasta,

0:37:44 > 0:37:47the rear legs you can stuff. It is a great meat, rabbit.

0:37:47 > 0:37:51And normally, what, one rabbit per two portions, something like that?

0:37:51 > 0:37:54Well, one saddle for a little starter for two.

0:37:54 > 0:37:57- You could get a couple of meals. - One leg each.

0:37:57 > 0:38:01- That's delicious.- James? - Loving the spices with it.

0:38:01 > 0:38:03It's really, really nice.

0:38:03 > 0:38:07- It would work well with lamb. - It would also work with chicken.

0:38:07 > 0:38:08Lovely.

0:38:13 > 0:38:14Tasty stuff there, Matt,

0:38:14 > 0:38:17and if you fancy trying that dish at home, just remember not to

0:38:17 > 0:38:21overcook the meat, and make sure you give it plenty of time to rest.

0:38:21 > 0:38:24Now, let's join a certain Keith Floyd as he continues

0:38:24 > 0:38:26his culinary tour around the UK.

0:38:26 > 0:38:29Today, he's in Northern Ireland and treating us to a dish

0:38:29 > 0:38:34that he considers to be the perfect TV dinner - beef and oysters.

0:38:34 > 0:38:37You know, after years... I mean literally decades,

0:38:37 > 0:38:40on the road making these cookery programmes,

0:38:40 > 0:38:43I can play a sort of gastronomic blind man's buff.

0:38:43 > 0:38:44I can put a mask on,

0:38:44 > 0:38:47I can taste a dish and I can tell you where we are.

0:38:47 > 0:38:49In fact, I am so good at that kind of thing

0:38:49 > 0:38:51that if I wanted to make another fortune,

0:38:51 > 0:38:54I could invent another board game. I'd probably call it Gastropoly.

0:38:54 > 0:38:58No, that doesn't ring right. I'd probably call it Culinary Pursuits.

0:38:58 > 0:38:59You know the kind of thing?

0:38:59 > 0:39:02You'd throw a six and it landed in Yorkshire, you'd get a pudding.

0:39:02 > 0:39:05You throw another six in Lancashire and it gets a hotpot.

0:39:05 > 0:39:08For example, where are we now? Richard, spin the camera around.

0:39:08 > 0:39:13Give them a clue. Look - cranes, hoists, jigs and stuff like that.

0:39:13 > 0:39:16This is also where they built the Titanic.

0:39:16 > 0:39:19And if you were to eat this dish now,

0:39:19 > 0:39:21which I'm going to have served to me,

0:39:21 > 0:39:23you would know exactly where we are.

0:39:23 > 0:39:25Even if I might trip over this step,

0:39:25 > 0:39:29one look at this dish will say one word to you - two syllables.

0:39:29 > 0:39:31It's delicious.

0:39:31 > 0:39:34You've got it, it's Belfast, and the famous Ulster fry,

0:39:34 > 0:39:38the backbone of Northern Ireland, the meal that launched 1,000 ships.

0:39:38 > 0:39:42Look at it. It's soda bread, it's potato cakes, it's sausages

0:39:42 > 0:39:45and wonderful Irish bacon - the best beacon in the world, in my view.

0:39:45 > 0:39:46Eggs, tomatoes and stuff like that,

0:39:46 > 0:39:48and they eat this at any time of day.

0:39:48 > 0:39:51In fact, I wouldn't dream of starting a show without it.

0:39:51 > 0:39:54Good breakfast, even though it is a quarter past five. Brilliant.

0:40:00 > 0:40:04Before I started making the scrumptious little programmes,

0:40:04 > 0:40:07all I'd seen of Belfast was pictures on the news, pictures that,

0:40:07 > 0:40:09for some strange reason,

0:40:09 > 0:40:12didn't dwell on the culinary heritage of this proud city.

0:40:12 > 0:40:15I must confess, I didn't actually come here with a song in my heart,

0:40:15 > 0:40:18but after a blinding breakfast at Benny's caff,

0:40:18 > 0:40:21and few pints of the Imperial Stout, not to mention an ear-bashing

0:40:21 > 0:40:26by the most-loquacious people on Earth, I thought I was in Florence.

0:40:28 > 0:40:31This is the kind of thing that gets you arrested in these programmes -

0:40:31 > 0:40:33walking around the streets of Belfast,

0:40:33 > 0:40:35gazing at the buildings and the things behind you,

0:40:35 > 0:40:38and talking to yourself, whereas, really, of course,

0:40:38 > 0:40:41I'm thinking about the deep and profound culinary meaning

0:40:41 > 0:40:43of this splendid city here in Northern Ireland.

0:40:43 > 0:40:47I'm meant to cross the road here but I forgot to do that!

0:40:51 > 0:40:56Because La Direxion, as our producer is affectionately known,

0:40:56 > 0:40:58insists on giving a sense of place,

0:40:58 > 0:41:00here's one of me, yet again strolling through

0:41:00 > 0:41:03another anonymous city centre of these fair islands.

0:41:03 > 0:41:04It's a great pity.

0:41:04 > 0:41:08You wouldn't even know you were in Belfast, a city that exudes

0:41:08 > 0:41:12joie de vivre like buckets of Guinness washing around your toes.

0:41:12 > 0:41:15We went to celebrate the architecture of this city

0:41:15 > 0:41:19by going to probably the most famous pub in the world, but the BBC,

0:41:19 > 0:41:22through painstaking research, turned up when, of course,

0:41:22 > 0:41:26this architectural jewel was clad and tarpaulins, camiknickers...

0:41:26 > 0:41:28and shut!

0:41:28 > 0:41:29HE LAUGHS

0:41:31 > 0:41:36According to Oscar O'Flahertie Wills Wilde, there are three great arts -

0:41:36 > 0:41:39painting, music and ornamental cake decoration,

0:41:39 > 0:41:42of which architecture is but a subdivision.

0:41:42 > 0:41:44This is a brilliant pub, you know.

0:41:44 > 0:41:47John Betjeman said it was the best in the universe,

0:41:47 > 0:41:48the best in the entire world.

0:41:48 > 0:41:50Artists through the generations have adored it.

0:41:50 > 0:41:54In fact, James Mason used it for his great film, Odd Man Out.

0:41:54 > 0:41:56The advantage, of course, he had over me

0:41:56 > 0:41:59was that he had a real director, Carol Reed. But look at it.

0:41:59 > 0:42:01It is a cathedral to drink, isn't it?

0:42:01 > 0:42:03And that is not just a quick pun.

0:42:03 > 0:42:06This was actually made and decorated by Italian craftsmen -

0:42:06 > 0:42:10plasterers, sculptors and painters who were moonlighting whilst

0:42:10 > 0:42:13building cathedrals and stuff. What a wonderful way to earn a living.

0:42:13 > 0:42:15Much better than making spaghetti.

0:42:15 > 0:42:18Come in, my son. I'll hear you confession now.

0:42:21 > 0:42:24Richard, don't look so serious. I know you've been a naughty boy

0:42:24 > 0:42:25but that was only a little joke.

0:42:25 > 0:42:27What we are really going to do here is,

0:42:27 > 0:42:30because I'm a kind of a sleuth, a detective, champing round

0:42:30 > 0:42:32the lanes, the byways, the pubs, the bars,

0:42:32 > 0:42:34the bistros of these great British Isles of ours,

0:42:34 > 0:42:37Ireland included, looking for things, I need help.

0:42:39 > 0:42:42So, I read the Belfast Cookery Book, and it says

0:42:42 > 0:42:45pizza Napoletana fritto misto, quiche Lorraine,

0:42:45 > 0:42:49all that sort of stuff. I thought, "That's not Irish food."

0:42:49 > 0:42:52Somebody who knows about Irish food is my great mate,

0:42:52 > 0:42:54and we are friends, unusually, because often I say

0:42:54 > 0:42:57we've been friends for minutes, but we've been friends for years...

0:42:57 > 0:43:00- Yes, this is true.- This is true, is it not? This is Niki Hill.

0:43:00 > 0:43:04She's the leading writer on the world's oldest English-speaking

0:43:04 > 0:43:05or English-written newspaper,

0:43:05 > 0:43:08- which is called the Belfast... - News Letter.

0:43:08 > 0:43:11- The Belfast News Letter.- 250 years. - Man and boy?- Yes.

0:43:11 > 0:43:13It's a brilliant paper.

0:43:13 > 0:43:15She wrote very nice things about me in that once,

0:43:15 > 0:43:17that's why I've invited her on to my programme today,

0:43:17 > 0:43:20to pretend to be an expert. Because you are an expert, aren't you?

0:43:20 > 0:43:23- Of course, yes.- On everything. - Yes.- On food in particular?

0:43:23 > 0:43:26- Yes, very much so. A great eater. - And a great eater.

0:43:26 > 0:43:29Is this stuff, this champ, this Irish stew, this hot whiskey,

0:43:29 > 0:43:32this Murphy's, this brown bread and butter, these oysters,

0:43:32 > 0:43:34is this Irish food?

0:43:34 > 0:43:37The stew is not quite right. Well, it's a stew is a stew is a stew.

0:43:37 > 0:43:39The champ is not quite right.

0:43:39 > 0:43:42It is almost right, because champ is a big mound, it's like making cement,

0:43:42 > 0:43:45it's a big mound of mashed potato with scallions in it.

0:43:45 > 0:43:48What are scallions, for our English-speaking viewers?

0:43:48 > 0:43:50Scallions our spring onions, and the spring onions must be

0:43:50 > 0:43:53stewed in milk beforehand, so they are all nice and soft.

0:43:53 > 0:43:56And then you make a big hole in the middle, as I say,

0:43:56 > 0:43:59like making cement, and you put the butter in and you make cement.

0:43:59 > 0:44:03And it's high in whatever you like to think, but it tastes gorgeous.

0:44:03 > 0:44:05Mrs Currie, if she's still in power,

0:44:05 > 0:44:07I don't know, I don't follow politics,

0:44:07 > 0:44:10says that the Northern Irish people are even worse

0:44:10 > 0:44:12than the naughty people up in the North

0:44:12 > 0:44:15for eating high-cholesterol, fatty foods.

0:44:15 > 0:44:17Well, you know, it's eating and drinking.

0:44:17 > 0:44:20We talk about having a feed of drink. We have a feed of food too.

0:44:20 > 0:44:21I don't care. It's lovely.

0:44:21 > 0:44:25Without the Ulster fry after a night's drinking, you'd be done for.

0:44:25 > 0:44:27How much has food changed?

0:44:27 > 0:44:30I mean, trotting up and down the streets here, the Golden Mile,

0:44:30 > 0:44:33- which I think once was a street of brothels...- Not quite.

0:44:33 > 0:44:37No, it was all insurance companies, but it's now all restaurants,

0:44:37 > 0:44:40because everybody decided, when the Troubles hit Northern Ireland

0:44:40 > 0:44:43in 1969, they said, "Where am I going to go for my holidays?

0:44:43 > 0:44:44"I'm going to get the hell out of here."

0:44:44 > 0:44:46So, they went to France and Spain

0:44:46 > 0:44:50and they came back saying, "I want paella and I want all these goodies,"

0:44:50 > 0:44:54so, hence, the Golden Mile and hence all these restaurants.

0:44:54 > 0:44:56But, listen, I am not an interviewer.

0:44:56 > 0:44:59I'm getting fed up with this journalistic bit.

0:44:59 > 0:45:01At the end of the day, this is a cookery programme

0:45:01 > 0:45:03so, if you excuse me from trying to interview you,

0:45:03 > 0:45:08which I do very badly, I want to go off and do some real cooking. OK?

0:45:08 > 0:45:11So, let's drink to ourselves, let's forget the camera,

0:45:11 > 0:45:12because we are fed up with them.

0:45:12 > 0:45:16- We can talk about the Golden Mile as it used to be 50 years ago...- Ohh!

0:45:16 > 0:45:19- ..when they're not listening, and stuff like that.- In this booth?

0:45:19 > 0:45:21Well, what about this booth?

0:45:21 > 0:45:23But it's really interesting, isn't it?

0:45:23 > 0:45:24In Portrush, it's great to find

0:45:24 > 0:45:27a little restaurant that celebrates the area.

0:45:27 > 0:45:29George McAlpine is one of a growing breed of young chefs

0:45:29 > 0:45:32who are not content to pay lip service to the French

0:45:32 > 0:45:35but develop and exploit local produce to create dishes

0:45:35 > 0:45:36that are second to none.

0:45:36 > 0:45:40Here, he is cooking salmon, halibut and lobster in a light,

0:45:40 > 0:45:43creamy champagne-and-butter sauce.

0:45:43 > 0:45:46Although it looks extravagant, this dish is quite simple,

0:45:46 > 0:45:49but what makes it superb is the freshness of the fish,

0:45:49 > 0:45:51and lobster isn't essential, by the way,

0:45:51 > 0:45:53and the immediacy of the cooking and serving.

0:45:53 > 0:45:56You have to admit that was a virtuoso performance

0:45:56 > 0:45:58from my new chum George here.

0:45:58 > 0:46:00George, bring that in a minute, because I must taste it,

0:46:00 > 0:46:03but look, this is a town like Clevedon in Somerset.

0:46:03 > 0:46:07You would hardly find this sort of dazzling selection of stuff there,

0:46:07 > 0:46:09and yet, here we are, on a blustery Northern Irish coast.

0:46:09 > 0:46:12George, I must just taste this. Excuse me.

0:46:14 > 0:46:15Hmm.

0:46:15 > 0:46:17Divine.

0:46:17 > 0:46:19But what's this got to do with Ireland?

0:46:19 > 0:46:22- Where has all this stuff come from? - This is all locally caught.

0:46:22 > 0:46:24We are on the harbour in Portrush.

0:46:24 > 0:46:28- It's all caught by local fishermen. - It is absolutely supreme.

0:46:28 > 0:46:30Look at this.

0:46:30 > 0:46:31This, I have never seen before.

0:46:31 > 0:46:34Richard, come really close into that, please.

0:46:34 > 0:46:36It's got caul on the outside, like a faggot.

0:46:36 > 0:46:40- Where did this dish come from? - It's actually brunoise of vegetables

0:46:40 > 0:46:43and fillet of lobster roasted in the oven, served with a lobster sauce.

0:46:43 > 0:46:47- And is it your own... - Yes, yes.- Where do you get your...

0:46:47 > 0:46:49Do you wake up in the middle of the night, like a musician,

0:46:49 > 0:46:52and run for the Yamaha and say, "I must get that tune down",

0:46:52 > 0:46:56or is it carefully thought out kind of thing?

0:46:56 > 0:46:59Some days things come to you easier than others

0:46:59 > 0:47:02Obviously, you have to work at it and try different ideas

0:47:02 > 0:47:05and try and blend them, get them to work nicely together.

0:47:05 > 0:47:08This has really come to me in a major way.

0:47:08 > 0:47:09Now, Richard, look at this.

0:47:09 > 0:47:11I am going to cut right through the middle of this.

0:47:11 > 0:47:14See these very finely diced vegetables on the top,

0:47:14 > 0:47:17inside the caul, and the wonderful fillet of turbot at the bottom.

0:47:17 > 0:47:21I must just taste that and this fabulous, rich fish sauce.

0:47:21 > 0:47:24You should feel very jealous, you lot. Hmm.

0:47:24 > 0:47:27Now, this also fascinates me. What are those? Richard, over here.

0:47:27 > 0:47:30They are little pork fillet chimneys wrapped in puff pastry.

0:47:30 > 0:47:32What is that stuff on the top?

0:47:32 > 0:47:34It is mushroom duxelles.

0:47:34 > 0:47:36That's sort of minced mushroom and onion and stuff like that?

0:47:36 > 0:47:39Yes, and it is served with a rosemary jus.

0:47:39 > 0:47:41Wonderful. Richard, come back here.

0:47:41 > 0:47:45A lovely, rich, meat, glazy sauce, flavoured with rosemary.

0:47:45 > 0:47:46Hmm-mm!

0:47:46 > 0:47:48And this, over here, quick!

0:47:48 > 0:47:52We just haven't got the time to do this brilliant young chef justice.

0:47:52 > 0:47:53What is this here?

0:47:53 > 0:47:58- It's a fresh-orange terrine filled with fresh summer fruits.- Ah!

0:48:00 > 0:48:03A masterpiece. I have to say, George,

0:48:03 > 0:48:06that I award you the Imperial Stout for being brilliant...

0:48:06 > 0:48:08- Cheers, Keith.- ..for being young.

0:48:08 > 0:48:10You make me feel like a passe 40-year-old,

0:48:10 > 0:48:12but it is my programme so shoot off, if you don't mind.

0:48:12 > 0:48:14I'm going to do some cooking now.

0:48:14 > 0:48:16So, Richard, stay with me.

0:48:16 > 0:48:20Off with the coat and on to cooking sketch right away.

0:48:20 > 0:48:25So, this, then, is the beef simmering gently

0:48:25 > 0:48:27in beef stock and stout.

0:48:27 > 0:48:31Absolutely perfect. Richard, I hear you cry, "What beef? What Guinness?

0:48:31 > 0:48:33"What stout? What stock?"

0:48:33 > 0:48:35Actually, this is the classic,

0:48:35 > 0:48:37modern way of cooking beef with oysters and Guinness,

0:48:37 > 0:48:40you could say the perfect TV meal.

0:48:40 > 0:48:42No, not that one, my dear, this one, actually.

0:48:42 > 0:48:44This is the perfect TV dinner, look.

0:48:44 > 0:48:48Wonderful local oysters, fabulous fillet, little shallots,

0:48:48 > 0:48:50a bit of brown sugar, wonderful meat glaze,

0:48:50 > 0:48:53the reduction of beef bones and stock and stuff like that,

0:48:53 > 0:48:56a little butter and some stout, and as I always say, back to me,

0:48:56 > 0:48:58Richard, please, if it isn't good enough to drink,

0:48:58 > 0:49:01it's not good enough to cook with. So I'll just check.

0:49:01 > 0:49:03Absolutely perfect.

0:49:03 > 0:49:06Right, we haven't got very much time, so I have already

0:49:06 > 0:49:12poached my fillet of beef in some meat stock and some stout, OK?

0:49:12 > 0:49:15I've got it reduced down to that, with a few shallots and a bay leaf.

0:49:15 > 0:49:18Now for the important part of making the sauce.

0:49:18 > 0:49:22Come in very close, Richard. You may walk. You have actually got legs.

0:49:22 > 0:49:25Because of the bitter sauce you get from this stout

0:49:25 > 0:49:28and the beef stock, a little bit of brown sugar, like that,

0:49:28 > 0:49:33dissolve it in, then whisk in a few little knobs of butter.

0:49:33 > 0:49:35A huge whisk.

0:49:35 > 0:49:40And we whisk that till it gets creamy, shiny and unctuous,

0:49:40 > 0:49:43which will take a second or two.

0:49:43 > 0:49:48While that's just finishing off there, I must now concentrate,

0:49:48 > 0:49:50because I am going to offer this to George in a moment.

0:49:50 > 0:49:53You've seen what a brilliant chef he is.

0:49:53 > 0:49:54Just taste...

0:49:54 > 0:49:57Brown sugar is essential. It takes the bitterness away

0:49:57 > 0:50:00and gives it a superbly unctuous flavour.

0:50:00 > 0:50:02Back a bit, please, Richard.

0:50:02 > 0:50:05Right, sauce onto the plate first of all.

0:50:05 > 0:50:08Strain through so we don't get the shallots and things. OK. Like that.

0:50:09 > 0:50:11Which is perfect.

0:50:11 > 0:50:13Save a bit of that.

0:50:13 > 0:50:15Now, while I cut up the meat,

0:50:15 > 0:50:19I am going to pop my little oysters in for a second or two.

0:50:21 > 0:50:26OK. You can have a close-up into there, Richard, if you can get it.

0:50:26 > 0:50:30Just warm the oysters through. They are naturally raw.

0:50:30 > 0:50:32You just want them glazed with the sauce.

0:50:32 > 0:50:36They are only there for a second. OK. You have seen those? OK, back.

0:50:36 > 0:50:39Over the difficult bit. We just carve that down.

0:50:39 > 0:50:43Oh! Cooked, if I may say, to perfection. Pink in the middle.

0:50:43 > 0:50:50Thin slivers of fillet of beef, like that, one, two, three.

0:50:50 > 0:50:52Maybe, because this is for George,

0:50:52 > 0:50:55maybe I should make a bit of a better effort there

0:50:55 > 0:50:58and overlap them, like that,

0:50:58 > 0:51:00and a bit of my julienne of vegetables...

0:51:02 > 0:51:07Trembling hands. Do you know, I've made hundreds of these programmes,

0:51:07 > 0:51:10I still get very nervous cooking for really talented people.

0:51:10 > 0:51:12It is genuinely true, you know?

0:51:12 > 0:51:14I haven't cleaned that as well as I might.

0:51:14 > 0:51:16Right, oysters...

0:51:16 > 0:51:20Oysters can go round here.

0:51:22 > 0:51:24Like that.

0:51:24 > 0:51:28And I'll get a bit more of this sauce.

0:51:29 > 0:51:31Now, OK, under the pressure, I don't suppose

0:51:31 > 0:51:35I've presented that as beautifully as George would do but, George,

0:51:35 > 0:51:37come and have a taste, tell me what you think.

0:51:37 > 0:51:40I know you might criticise the presentation,

0:51:40 > 0:51:42but see if the flavours are there.

0:51:42 > 0:51:44Well, it looks very good.

0:51:48 > 0:51:50It certainly tastes very good.

0:51:50 > 0:51:53Do you want to tell several million people what you really think?

0:51:53 > 0:51:54It's absolutely fabulous

0:51:54 > 0:51:56and I think that's one for our new menu.

0:51:56 > 0:51:58- Really, truly?- Yes, I do.

0:51:58 > 0:52:01Can I taste it? Let's see how I feel about that.

0:52:01 > 0:52:04Beautiful oysters, beautiful beef...

0:52:07 > 0:52:10Well, I told you George was a man of integrity.

0:52:10 > 0:52:12Everything he said is true.

0:52:12 > 0:52:14Those oysters are perfect, the beef is brilliant,

0:52:14 > 0:52:17the sauce is fantastic. I am a bit proud.

0:52:23 > 0:52:25Brilliant work, Keith.

0:52:25 > 0:52:27As ever on Best Bites, we are looking back at some of

0:52:27 > 0:52:30the most flavourful recipes from the Saturday Kitchen store cupboard.

0:52:30 > 0:52:32Still to come...

0:52:32 > 0:52:33John Torode and Atul Kochhar

0:52:33 > 0:52:36face each other at the omelette challenge hobs,

0:52:36 > 0:52:38but how did they both do?

0:52:38 > 0:52:39Find out in just a few minutes.

0:52:39 > 0:52:42Stephen Terry introduces us to a fantastic Italian dish,

0:52:42 > 0:52:44pasta rotolo.

0:52:44 > 0:52:47He makes a paste out of refried pork, veg and chilli,

0:52:47 > 0:52:49then rolls it up in sheets of pasta

0:52:49 > 0:52:52before finishing it off in a hot pan.

0:52:52 > 0:52:55And presenter Emma Willis faces her food heaven or food hell.

0:52:55 > 0:52:56Would she get her food heaven,

0:52:56 > 0:52:59that herb-crusted rack of lamb with dauphinoise potatoes

0:52:59 > 0:53:03and basil-and-spinach timbale, or would she get her dreaded

0:53:03 > 0:53:06food hell, honey-roast duck confit with puy lentils?

0:53:06 > 0:53:09You can find out what she gets to eat at the end of the show.

0:53:09 > 0:53:12Now, this next dish is a must-try midweek supper.

0:53:12 > 0:53:15It'll have you in and out of the kitchen within a matter of minutes.

0:53:15 > 0:53:17Mark Sargeant is here to show us how it is done.

0:53:17 > 0:53:20- So, what is on the menu for us today? - We've got some lovely clams.

0:53:20 > 0:53:23I love clams, I think they are really fantastic.

0:53:23 > 0:53:26I prefer them to mussels, but you cook them in exactly the same way.

0:53:26 > 0:53:28We are going to cook clams with really nice smoky bacon,

0:53:28 > 0:53:31the bacon and clams go really, really well together,

0:53:31 > 0:53:32a little bit of anchovy as well,

0:53:32 > 0:53:35just to melt that down and dissolve, give a bit of impact and flavour.

0:53:35 > 0:53:38We're going to make it more of a kind of stew,

0:53:38 > 0:53:41so we'll have carrots, celery, leek and some onion in there.

0:53:41 > 0:53:43- Sweat all that down. - The secret ingredient is this.

0:53:43 > 0:53:47Cider. Obviously, with moules mariniere, you do it with wine.

0:53:47 > 0:53:49You do it with beer sometimes?

0:53:49 > 0:53:51- You can do it with beer. - Like Belgium.

0:53:51 > 0:53:53And then we are going to chargrill some bread

0:53:53 > 0:53:55and put that in the bottom of the bowl,

0:53:55 > 0:53:57so it soaks up all the juices.

0:53:57 > 0:54:00Of course, there is perry that you could use as well.

0:54:00 > 0:54:03- Perry, that's pear cider, isn't it? - Yeah.- That is fantastic as well.

0:54:03 > 0:54:05We will get this smoked bacon going.

0:54:05 > 0:54:08Really good-quality, very dry, smoky bacon.

0:54:08 > 0:54:11We want all the fat and flavour to come out of that.

0:54:11 > 0:54:13I've got to ask, years at the restaurant,

0:54:13 > 0:54:17- just lost its Michelin star. - Apparently so.

0:54:17 > 0:54:20- I heard that yesterday. - That was a bit low.

0:54:20 > 0:54:23I wouldn't say it's now I've gone, necessarily.

0:54:23 > 0:54:26Yes, that is the news, which is very, very unfortunate,

0:54:26 > 0:54:29but, knowing Gorden, he is going to do his best

0:54:29 > 0:54:32to get straight back in there and get that back.

0:54:32 > 0:54:35And you were there side-by-side 13 years with him.

0:54:35 > 0:54:38Yeah, yeah. He's like my big brother still.

0:54:38 > 0:54:39This is a very positive move.

0:54:39 > 0:54:42There is nothing untoward, or anything like that.

0:54:42 > 0:54:44It was just time for me to have a bit of a change

0:54:44 > 0:54:47and take things in a bit of a different direction,

0:54:47 > 0:54:49but still got him on the side.

0:54:49 > 0:54:51So, you are looking after two restaurants now?

0:54:51 > 0:54:55Yeah, two restaurants, which have got fantastic chefs already,

0:54:55 > 0:54:57so I'm not actually physically cooking there.

0:54:57 > 0:55:01So, we've got The Swan down in West Malling, which is in Kent,

0:55:01 > 0:55:04and that is actually a village that I am originally from,

0:55:04 > 0:55:07so it's kind of like, I can go home a little bit now, back to my roots.

0:55:07 > 0:55:09That's been going for ten years.

0:55:09 > 0:55:12Fantastic chef there, doing really good British food,

0:55:12 > 0:55:15and then you've got the other one, as you said earlier,

0:55:15 > 0:55:18it's attached to the Globe theatre, Shakespeare's Globe theatre,

0:55:18 > 0:55:21so that is The Swan at the Globe theatre.

0:55:21 > 0:55:24Basically, the food is fantastic,

0:55:24 > 0:55:28you are right on the riverside, it's got an amazing location.

0:55:28 > 0:55:32Yet again, another fantastic Marco Pierre White trained chef

0:55:32 > 0:55:35- there as well.- Have you ever thought about going on stage, or not?

0:55:35 > 0:55:38- Well, depends. - Where are you leading this one to?

0:55:38 > 0:55:40Because I've got a little test.

0:55:40 > 0:55:41Othello. Do you want me to do Othello?

0:55:41 > 0:55:43No, I've got a little test for you.

0:55:43 > 0:55:46- OK.- In here, I've got three quotes from Shakespeare.

0:55:46 > 0:55:48They are all food related,

0:55:48 > 0:55:51and I want you to name the play for one point,

0:55:51 > 0:55:53the act and scene...

0:55:53 > 0:55:55LAUGHTER

0:55:55 > 0:55:58- I know these. - Of course you do(!)

0:55:59 > 0:56:02- Right, are you ready for the first one?- I'm ready.

0:56:02 > 0:56:07"Truly, thou art damned, like an ill-roast egg, all on one side."

0:56:07 > 0:56:09Where was that from?

0:56:09 > 0:56:10Macbeth.

0:56:10 > 0:56:13- You're just going to say Macbeth to all of these, aren't you?- No, no.

0:56:13 > 0:56:16That was from... You've got the answer. Where was it from?

0:56:16 > 0:56:19It's Touchstone from As You Like It, I think, isn't it?

0:56:19 > 0:56:23That's an extra point. Here's another one.

0:56:23 > 0:56:26" 'Tis an ill cook that cannot lick his own fingers."

0:56:26 > 0:56:28I apologise for the Yorkshire accent.

0:56:28 > 0:56:32- IN YORKSHIRE ACCENT:- 'Tis an ill cook that cannot lick his own fingers.

0:56:32 > 0:56:33The Merchant Of Venice?

0:56:33 > 0:56:35Merchant Of Venice? No, it was from...

0:56:35 > 0:56:38- Romeo And Juliet.- Look at that. - If memory serves.

0:56:38 > 0:56:42Yeah, act 4, scene 2. You are doing useless at this.

0:56:42 > 0:56:43And the last one...

0:56:43 > 0:56:47"If music be the food of love, play on."

0:56:47 > 0:56:48Othello.

0:56:49 > 0:56:52Everyone... It's Twelfth Night.

0:56:52 > 0:56:56Act 1, scene 1. I think that is the opening line, isn't it?

0:56:56 > 0:56:57- It is, yes.- There you go.

0:56:57 > 0:57:01Oh, well, that wasn't very good, was it? I got nil points, as they say.

0:57:01 > 0:57:04Mind you, the last book that you ever read was Peter and Jane, probably(!)

0:57:04 > 0:57:06Roger Rabbit.

0:57:06 > 0:57:08More importantly, about the food, James,

0:57:08 > 0:57:11so, we've got all the vegetables in there.

0:57:11 > 0:57:13Bacon, the carrots, onions, celery,

0:57:13 > 0:57:16sweated it down really nicely with some thyme.

0:57:16 > 0:57:18You forgot the leeks.

0:57:18 > 0:57:21That's because you... Get them in, then.

0:57:21 > 0:57:24We could easily just have said I hadn't forgotten the leeks.

0:57:24 > 0:57:26Give that a really good shape up.

0:57:26 > 0:57:29I've done more for you, but you have changed the subject.

0:57:29 > 0:57:32Those clams are going to steam in there really nice

0:57:32 > 0:57:35and start opening up, but just to get them going, I've got the cider.

0:57:35 > 0:57:39I'm going to get some cider in there. Just a little splash.

0:57:39 > 0:57:42- Is this the organic cider? - It's a really good-quality cider.

0:57:42 > 0:57:45Don't put anything in there that is too sweet.

0:57:45 > 0:57:48- You want it nice and dry. - The proper stuff. - That's going to steam in there.

0:57:48 > 0:57:52You don't want too much, just to help it get going a little bit.

0:57:52 > 0:57:57Now, the idea of this bread is that we chargrill the bread.

0:57:57 > 0:57:59We are going to put a slice on the side,

0:57:59 > 0:58:01to have nice and crunchy with it.

0:58:01 > 0:58:04We are also going to put a slice in the bottom of the bowl,

0:58:04 > 0:58:08and when I tip the clams and all the juice on top of that,

0:58:08 > 0:58:11it's going to absorb all that and go slightly soft,

0:58:11 > 0:58:14so it's going to be a little bit like a Italian veg soup,

0:58:14 > 0:58:18so it is going to melt in and thicken it up slightly.

0:58:18 > 0:58:19You mentioned moules mariniere.

0:58:19 > 0:58:22What should people be looking for with shellfish in particular?

0:58:22 > 0:58:23Clams and mussels.

0:58:23 > 0:58:26It's the classic thing that everyone knows that if they are open

0:58:26 > 0:58:29and don't close when you knock 'em or tap 'em, they are no good.

0:58:29 > 0:58:32They are going to be bad and make you ill.

0:58:32 > 0:58:35But when you are preparing the clams, you should soak them beforehand?

0:58:35 > 0:58:37Ideally, yeah,

0:58:37 > 0:58:39because there is quite a bit of dirt on the outside of the shell.

0:58:39 > 0:58:42Give them a really good soaking, preferably overnight,

0:58:42 > 0:58:45if you can, change the water a couple of times, and that is that.

0:58:45 > 0:58:49And obviously get them from a good-quality supplier.

0:58:49 > 0:58:51I like using the ones we've got here - nice medium -

0:58:51 > 0:58:54- so you get a nice chewy... - Not too small.

0:58:54 > 0:58:58You can find Mark's recipe along with all the other studio recipes

0:58:58 > 0:59:03from today's show on our website, bbc.co.uk/saturdaykitchen.

0:59:03 > 0:59:05- They're starting to open. It is a very quick dish, this.- It is.

0:59:05 > 0:59:09So, where you've got all these really lovely vegetables in there,

0:59:09 > 0:59:11that is what's going to make it more of a stew,

0:59:11 > 0:59:13so that will give it a bit more body.

0:59:13 > 0:59:17- So, there is no garlic in there? - No, because what I want to show you,

0:59:17 > 0:59:19the very Italian thing, like with the bruschetta,

0:59:19 > 0:59:22is when you've charred this, just get a bit of garlic,

0:59:22 > 0:59:24cut it in half, just rub that gently over it,

0:59:24 > 0:59:28and it's amazing how much flavour that impacts onto the bread itself.

0:59:28 > 0:59:32- And you have got the anchovy in there?- Yeah.

0:59:32 > 0:59:36As we all know, anchovies go really, really well with meat

0:59:36 > 0:59:39and also fish. It is the dried, salted anchovies,

0:59:39 > 0:59:42and they just dissolve and melt away into nothing.

0:59:42 > 0:59:44What that will do, with the bacon,

0:59:44 > 0:59:47it gives it a fantastic body and strength to the sauce.

0:59:47 > 0:59:50Notice I didn't put any salt in there either.

0:59:50 > 0:59:52The clams are quite salty as well, naturally,

0:59:52 > 0:59:55and the smoked bacon.

0:59:55 > 0:59:57Rub that over there.

0:59:57 > 1:00:00You've got a really lovely flavour.

1:00:03 > 1:00:06- So you have just got a little bit of oil and salt.- Oil and salt.

1:00:06 > 1:00:10Just a touch of salt, because this is quite a strong dish.

1:00:10 > 1:00:13They all open beautifully in there now.

1:00:13 > 1:00:16We will have a little bit of juice in the bottom there.

1:00:16 > 1:00:18I've got some parsley here.

1:00:18 > 1:00:20I'll just finish that with parsley.

1:00:20 > 1:00:22It smells fantastic.

1:00:22 > 1:00:24- Yeah, it's good.- It's really good.

1:00:24 > 1:00:26The cider is the key to it.

1:00:26 > 1:00:29A nice dry cider gives that really fruity flavour.

1:00:29 > 1:00:32That, to me, looks absolutely fantastic.

1:00:32 > 1:00:36- But it is the dry cider that we should be looking for?- Yeah.

1:00:36 > 1:00:39And, like moules mariniere, you've got this fantastic juice

1:00:39 > 1:00:41- that you can eat with the bread afterwards.- Exactly.

1:00:41 > 1:00:45And you've got those lovely colours and all the vegetables

1:00:45 > 1:00:46and stuff, all that lovely juice.

1:00:46 > 1:00:49Another thing, if you don't soak the clams overnight,

1:00:49 > 1:00:52this juice then becomes really gritty.

1:00:52 > 1:00:56I know that is really, really quick, but it is very, very simple.

1:00:56 > 1:01:01It looks like a big portion, but it is quite small as well.

1:01:01 > 1:01:03Bread on this side.

1:01:03 > 1:01:05That's a really simple dish but absolutely delicious.

1:01:05 > 1:01:07Remind us what that is.

1:01:07 > 1:01:10So that is really nice clams, cooked down with some smoked bacon

1:01:10 > 1:01:13and anchovies, and finished off with some cider, and charred bread.

1:01:13 > 1:01:15In his new restaurant. There you go.

1:01:21 > 1:01:25There you go. I have to say it smells fantastic. Looks stunning.

1:01:25 > 1:01:29Tristan, I don't know if you have clams at this time in the morning,

1:01:29 > 1:01:34- but dive in.- What is the etiquette of clam eating?- Fingers.

1:01:34 > 1:01:35Fingers and slurping.

1:01:35 > 1:01:39- Is it fingers and slurping? Can I do that? Will anyone mind? - Absolutely not.

1:01:39 > 1:01:41It's not really shell to shell, like mussels.

1:01:41 > 1:01:44No, just slurp it out, get some of the juice

1:01:44 > 1:01:47- Hmm. Hmm. That's beautiful. - So simple.- Really lovely.

1:01:47 > 1:01:50And something that you would probably have a go at.

1:01:50 > 1:01:53- The girls were nodding there. It's something that is pretty simple.- Yes.

1:01:53 > 1:01:56But the secret is, most importantly, getting fresh...

1:01:56 > 1:01:57particularly with seafood.

1:01:57 > 1:02:00Really good-quality clams, nice medium ones, not too small.

1:02:00 > 1:02:03And good quality bacon, because that flavours the stock.

1:02:03 > 1:02:06That was the pancetta that you used. You could use dry-cured smoked bacon.

1:02:06 > 1:02:08Yes, as long as it's nice and dry

1:02:08 > 1:02:11and doesn't release too much liquid.

1:02:11 > 1:02:13How long would you cook clams for?

1:02:13 > 1:02:16Just as soon as they are open, that's it, they are done.

1:02:16 > 1:02:19- Two or three minutes in a hot pan. - That's brilliant.- Really good.

1:02:19 > 1:02:22The woolliness that that is coming out through the bacon,

1:02:22 > 1:02:24and then the apple cider.

1:02:28 > 1:02:31Simple cooking with good-quality ingredients,

1:02:31 > 1:02:33what is not to love about a dish like that?

1:02:33 > 1:02:35Now, when John Torode

1:02:35 > 1:02:38and Atul Kochhar faced each other at the omelette challenge hobs,

1:02:38 > 1:02:40there was just one second between them,

1:02:40 > 1:02:42but would either of them improve their times?

1:02:42 > 1:02:44Let's find out.

1:02:44 > 1:02:47Now, John, currently at 39 seconds here, not doing too bad.

1:02:47 > 1:02:51A long way to go, though, mate. 25 seconds you've got to get onto.

1:02:51 > 1:02:53That's quite a lot to shave off.

1:02:53 > 1:02:56- That's tough.- It's pretty tough. - Yes.- And one second behind, Atul.

1:02:56 > 1:02:58Do you think you can go any quicker than 40 seconds?

1:02:58 > 1:03:00If I can get 39, that'll be great.

1:03:00 > 1:03:04You can choose what you like from the ingredients put in front of you.

1:03:04 > 1:03:07I'll taste them to make sure they are an omelette and not scrambled egg.

1:03:07 > 1:03:09The time starts when I say,

1:03:09 > 1:03:12- it stops as soon as the omelette hits the plate. Are you ready?- Yep.

1:03:12 > 1:03:14- Three, two, one, go. - Go on, lads.

1:03:14 > 1:03:17This is to see whether they have been practising.

1:03:17 > 1:03:21- Agh!- Try not to get any shell in there.

1:03:21 > 1:03:22Come on, Atul, get the butter in there.

1:03:22 > 1:03:25I could do quicker in a microwave!

1:03:27 > 1:03:29- You have got a bit of shell in there, John.- Where?

1:03:29 > 1:03:31- Is that protein(?)- I can't see it!

1:03:31 > 1:03:33It's gone.

1:03:34 > 1:03:37Atul is now all stuck to the pan.

1:03:40 > 1:03:43- It is lovely to see the concentration on these boys' faces.- Oh!

1:03:43 > 1:03:47They say that it's not serious until we actually go live.

1:03:47 > 1:03:49GONG CRASHES

1:03:49 > 1:03:52- Atul, you have got...- A bad one. - Don't worry.

1:03:52 > 1:03:55The rugby will be on in a minute(!)

1:03:55 > 1:03:57I'm sorry! I tried my best.

1:03:57 > 1:03:59GONG CRASHES

1:03:59 > 1:04:01Look at that.

1:04:01 > 1:04:04- If the Michelin inspector is watching...- Argh!

1:04:04 > 1:04:06LAUGHTER

1:04:07 > 1:04:11There wasn't enough ingredients for it, that was the problem.

1:04:11 > 1:04:12That's true!

1:04:12 > 1:04:17- Well, it is a kind of omelette. - What are you talking about,

1:04:17 > 1:04:20- that is a kind of omelette?! - It's a perfect omelette.

1:04:20 > 1:04:22Well, it's not... Anyway...

1:04:22 > 1:04:28- This one... Looks good. - Oh, yeah.- Looks good. Looks good.

1:04:29 > 1:04:31Nice shape. Nice taste.

1:04:33 > 1:04:35Atul...

1:04:36 > 1:04:38- Failed?- Precisely.

1:04:38 > 1:04:39Right.

1:04:39 > 1:04:43I'm not even going to time that one because it is not really an omelette.

1:04:43 > 1:04:45Right, John...

1:04:45 > 1:04:48- 42.- No, you've done 32.

1:04:48 > 1:04:50- 42 seconds, you reckon?- Yeah.

1:04:50 > 1:04:52I can tell you...

1:04:52 > 1:04:55- you are quicker than 39 seconds. - Ooh-ooh-ooh!

1:04:55 > 1:04:57Ooh!

1:04:57 > 1:04:59Look at his face!

1:04:59 > 1:05:05- He is going on the board right here at 34 seconds.- Oh, well done.

1:05:05 > 1:05:07- Whoa!- Pretty good.

1:05:07 > 1:05:11I better put that back. Silvena will be watching.

1:05:11 > 1:05:13I'll get killed next time she is on.

1:05:16 > 1:05:20I think it is safe to say John was pretty happy with that result.

1:05:20 > 1:05:23Now, in my mind, Stephen Terry is one of the best cooks out there.

1:05:23 > 1:05:26He always blows us away with his amazing cooking,

1:05:26 > 1:05:30and for this next recipe, imagine a swiss roll made with pasta,

1:05:30 > 1:05:32and you're about to find out what it is.

1:05:32 > 1:05:34- Welcome back, Stephen.- Thanks, James.

1:05:34 > 1:05:37This is an unusual dish. I know we have got to crack on

1:05:37 > 1:05:40and get this pork cooking, so fire away.

1:05:40 > 1:05:42What is the name of it?

1:05:42 > 1:05:45Rotolo - I think it just means "rolled", like a pasta rotolo.

1:05:45 > 1:05:47Basically, we've got some roast pork that has been diced up,

1:05:47 > 1:05:49so we are going to re-fry that.

1:05:49 > 1:05:53And we're going to put some veg in with it.

1:05:53 > 1:05:56So, does it need to be well cooked, this?

1:05:56 > 1:06:00Slow roasted, that kind of stuff, or is it anything that's soft?

1:06:00 > 1:06:02You can do this with chicken and anything, really?

1:06:02 > 1:06:06You could do, but chicken is too lean. You need a decent fat content.

1:06:06 > 1:06:09It's got to have a good bit of fat in it.

1:06:09 > 1:06:12I'll put some carrots and celery...

1:06:12 > 1:06:14I've got some tops of the fennel here.

1:06:14 > 1:06:17I am going to put some flat parsley in.

1:06:17 > 1:06:19It doesn't need to be picked amazingly well,

1:06:19 > 1:06:22because it is going to be blitzed up in the food processor.

1:06:22 > 1:06:23There you go.

1:06:23 > 1:06:25Right, so, what's next, then?

1:06:25 > 1:06:30Because this is a pasta dish, but one we've never had on the show before.

1:06:30 > 1:06:34We are basically going to...like I said, a swiss roll look to it.

1:06:34 > 1:06:38Yeah, roll it up. It is a classic Italian pasta dish.

1:06:38 > 1:06:41All pasta dishes are essentially as much about pasta as

1:06:41 > 1:06:44they are about the filling, or the ingredients that go with it,

1:06:44 > 1:06:46or the sauce, and this is no different.

1:06:46 > 1:06:49So, where do you get your ideas from nowadays?

1:06:49 > 1:06:52Food has evolved so much since we were both cooking in London.

1:06:52 > 1:06:55This dish was inspired by the River Cafe,

1:06:55 > 1:06:58the legendary Italian restaurant in London,

1:06:58 > 1:07:02and I saw the recipe for it many years ago, about 15 years ago.

1:07:02 > 1:07:05They poach it, the pasta, raw, then put the filling in.

1:07:05 > 1:07:07I just blanch the pasta.

1:07:07 > 1:07:11Someone said to me a while ago, "Why are you doing it raw

1:07:11 > 1:07:13"when you can just blanch and roll it up?"

1:07:13 > 1:07:16You were on about the pasta. The pasta we have done,

1:07:16 > 1:07:18so you can tell us about the recipe we've got here.

1:07:18 > 1:07:20What is the recipe for your pasta?

1:07:20 > 1:07:23I use an industry-standard recipe that most chefs seem to know.

1:07:23 > 1:07:26It is 550g of 00 pasta flour,

1:07:26 > 1:07:28which is a fine pasta flour,

1:07:28 > 1:07:33with six egg yolks and four whole eggs.

1:07:33 > 1:07:36And you roll it out as a whole piece, that is the key to this.

1:07:36 > 1:07:38I know you want to get that cooking.

1:07:38 > 1:07:41And also, try to maximise the width of your pasta

1:07:41 > 1:07:43to the size of your pasta machine, so you get the maximum width.

1:07:43 > 1:07:46So we're going to blanch this pasta in the water.

1:07:46 > 1:07:49I am just going to put it in like this so it doesn't stick together.

1:07:49 > 1:07:51We can use three sheets of this pasta.

1:07:51 > 1:07:56We are going to overlap them on clingfilm and make a large sheet

1:07:56 > 1:08:00and then spread the pork over the top and then roll it up.

1:08:00 > 1:08:03The way that you put it in the water is quite important.

1:08:03 > 1:08:06Yes, otherwise it'll stick together and be really hard to get it apart.

1:08:06 > 1:08:10As long as it touches the water without touching itself first, it's fine.

1:08:10 > 1:08:12- So, we put three of these in. - You've got chilli flakes in.

1:08:12 > 1:08:15The last time you were here... You are a big fan of those.

1:08:15 > 1:08:17You were sticking those with sausages in gnocchi

1:08:17 > 1:08:19and all that kind of stuff.

1:08:19 > 1:08:21Yeah. It is just an essential ingredient for me -

1:08:21 > 1:08:24chilli, garlic - very Italian.

1:08:26 > 1:08:29You're just basically blanching those, not thoroughly cooking them?

1:08:29 > 1:08:32It is. Fresh pasta takes a minute to cook.

1:08:32 > 1:08:36All I do, I lay some clingfilm on here.

1:08:36 > 1:08:39I'll do a little sauce to go with this.

1:08:39 > 1:08:41Now, it has been busy times for you at the Hardwick.

1:08:41 > 1:08:44Anybody that hasn't been there, it's an amazing pub.

1:08:44 > 1:08:47You have had a group of chefs there recently as well...

1:08:47 > 1:08:49We had we had a fantastic gala dinner,

1:08:49 > 1:08:53which was on the Friday before the Abergavenny Food Festival,

1:08:53 > 1:08:57and we are doing it again this year, on 19th September,

1:08:57 > 1:09:00and James is going to be joining me again, with Andrew Pern.

1:09:00 > 1:09:03Ben Tish again, Dominic Chapman, and Kevin Gratton,

1:09:03 > 1:09:06who is the executive chef for Mark Hix,

1:09:06 > 1:09:08and we're going to do another six-course dinner.

1:09:08 > 1:09:13It was fantastic. We raise money for a fantastic charity in Wales.

1:09:13 > 1:09:15It has got a respite home for sufferers

1:09:15 > 1:09:18of early-onset Alzheimer's,

1:09:18 > 1:09:21and Nigel O'Sullivan from Fine Wines Direct

1:09:21 > 1:09:25is fantastic, supplied our wines, and it was a great all-round night.

1:09:25 > 1:09:28- You are going to be busy, by the sounds of things.- Yeah.

1:09:28 > 1:09:31- He didn't ask me before this! - I didn't, did I?

1:09:31 > 1:09:34"Just come for a meal." Anyway, I am going to take this mixture now,

1:09:34 > 1:09:36and you want this blended, don't you?

1:09:36 > 1:09:38We want to blend it. I haven't put any salt in.

1:09:38 > 1:09:41- Can you season it for me, please?- Season that, yeah.

1:09:41 > 1:09:44This pasta has been refreshed, we need to drain it off

1:09:44 > 1:09:47- using the tea towel.- You don't want it too fine, though, do you?

1:09:47 > 1:09:50It doesn't matter, to be honest with you, James.

1:09:50 > 1:09:51It doesn't need to be too chunky,

1:09:51 > 1:09:53otherwise it'll be hard to spread around.

1:09:53 > 1:09:57- What happens if it's too wet? - You can add some breadcrumbs.- Right.

1:09:57 > 1:09:59We don't want it to be too wet.

1:09:59 > 1:10:02- There are some breadcrumbs here if it's a bit wet.- No, it's all right.

1:10:02 > 1:10:05- You want some lemon zest in there as well?- Yes, lemon zest would be good.

1:10:05 > 1:10:09It needs to have that lemon. A whole lemon zest would be great.

1:10:09 > 1:10:11I just get this pasta...

1:10:11 > 1:10:14Now, this is the important bit, so I will leave this with you.

1:10:14 > 1:10:16You can show us this bit.

1:10:16 > 1:10:19You just lay it out on the clingfilm

1:10:19 > 1:10:23and you have got to do that, obviously, for each sheet of pasta.

1:10:23 > 1:10:26If you've got a wider pasta machine, you probably only need two sheets,

1:10:26 > 1:10:29but most domestic pasta machines are this wide.

1:10:29 > 1:10:33Another good thing is, a lot of people have pasta machines and

1:10:33 > 1:10:36don't really use them, because there may be a bit shy of using them.

1:10:36 > 1:10:39- They've been bought them as a gift. - Yeah.

1:10:40 > 1:10:42A bit of colour on that one.

1:10:42 > 1:10:45We've got to make a quick sauce with that. I'll crack on with that.

1:10:45 > 1:10:47A bit of chicken stock on there.

1:10:47 > 1:10:49We'll reduce that, once that's reduced, some chopped chives

1:10:49 > 1:10:52- and a bit of cream.- OK.

1:10:52 > 1:10:55You carry on and do your pasta.

1:10:57 > 1:11:00- So, you really need them as wide as possible?- Absolutely.

1:11:00 > 1:11:01You've got to roll it up,

1:11:01 > 1:11:04so you need to have something to be able to roll.

1:11:04 > 1:11:08And just overlap them slightly so they stick together.

1:11:08 > 1:11:11- Do you want the other one? There you go.- Thank you.

1:11:11 > 1:11:14And the other thing we are going to do this year, we're going to...

1:11:14 > 1:11:18Jason Atherton suggested that we should do a Coast reunion dinner at

1:11:18 > 1:11:22the Hardwick with myself, himself, Ben Tish, who worked at Coast...

1:11:22 > 1:11:24This is where you all used to work at?

1:11:24 > 1:11:28Yes, and Hywel Jones, the executive chef at Lucknam Park.

1:11:28 > 1:11:31We haven't got a date in the diary. We're waiting on Jason.

1:11:32 > 1:11:34He's opening restaurants all over the place.

1:11:34 > 1:11:36He keeps popping in here and flying off again.

1:11:36 > 1:11:39It's trying to find a time when Jason's in the country.

1:11:39 > 1:11:40Right, this is fantastic now.

1:11:40 > 1:11:42So we put this on here, like so.

1:11:47 > 1:11:49- Right.- So you put them over the top.

1:11:49 > 1:11:51You need a bit of clingfilm for this recipe.

1:11:53 > 1:11:55All I've done with the fennel,

1:11:55 > 1:11:57I've just thinly sliced it, put it in a bit of ice.

1:11:57 > 1:11:59Gets it nice and crunchy.

1:11:59 > 1:12:01Some of the chives are going in there, into a little salad

1:12:01 > 1:12:04and then the other ones will go into the chicory that's reducing down.

1:12:04 > 1:12:07Not a lot of people cook with chicory that much, but it is fantastic.

1:12:07 > 1:12:09I love it. I love that bitterness.

1:12:11 > 1:12:14- Using the rolling pin on top of the clingfilm...- Yeah.

1:12:14 > 1:12:16It makes it so much easier to roll it out.

1:12:18 > 1:12:21Bring it down to the bottom so you've got something to start with.

1:12:21 > 1:12:25It doesn't have to go as wide because you're going to trim it.

1:12:25 > 1:12:26Like so.

1:12:29 > 1:12:32- Like that.- People will be just waking up from their hangover

1:12:32 > 1:12:34thinking what an earth are we doing?

1:12:34 > 1:12:35GUESTS CHUCKLE

1:12:35 > 1:12:37- All will be revealed. - It's fantastic, this.

1:12:37 > 1:12:40- OK.- This is where you can mix and match, you can do whatever you want.

1:12:40 > 1:12:41Yeah, absolutely.

1:12:41 > 1:12:44Using a pair of scissors,

1:12:44 > 1:12:46because if you use a knife you'll cut through the clingfilm.

1:12:48 > 1:12:50Trim off the excess pasta.

1:12:53 > 1:12:55- That'll do.- OK.

1:12:55 > 1:12:57This is the...

1:12:57 > 1:12:58Just start it off.

1:13:00 > 1:13:03- Fold it.- This is where you get the idea of the Swiss roll from?- Yeah.

1:13:03 > 1:13:05Fold it over.

1:13:07 > 1:13:10With a Swiss roll you'd use the tea towel underneath

1:13:10 > 1:13:12the sponge to help roll it up.

1:13:12 > 1:13:13You can use the cling if you want.

1:13:13 > 1:13:15James is watching this, thinking I'll stick that on a menu.

1:13:15 > 1:13:18- That'll do.- Yes.- You can use this as a garnish for a dish.- Yeah.

1:13:18 > 1:13:20If doesn't matter if you get a little rip like that

1:13:20 > 1:13:22because you're rolling it inside, anyway.

1:13:22 > 1:13:25Just make sure it's nice and tight.

1:13:25 > 1:13:30This needs to go in the fridge for about 20 minutes.

1:13:32 > 1:13:35Like so. Then wrap it up in the clingfilm.

1:13:35 > 1:13:38Again, it doesn't matter if a bit comes out the end.

1:13:40 > 1:13:42Like so.

1:13:45 > 1:13:46I'll just cut it with a knife.

1:13:46 > 1:13:48Not with that, I won't.

1:13:48 > 1:13:50I'll use your posh knife.

1:13:50 > 1:13:51There we are.

1:13:51 > 1:13:53So it looks like that but it's got to chill down.

1:13:53 > 1:13:55I'll get that in the fridge.

1:13:55 > 1:13:58Then I've basically just dusted these

1:13:58 > 1:14:00with a little bit of flour.

1:14:01 > 1:14:03This is what you want.

1:14:03 > 1:14:06So how long do you leave this to rest in the fridge?

1:14:08 > 1:14:10- You've got one there. - I've got it there for you.

1:14:10 > 1:14:12You're way ahead of me.

1:14:12 > 1:14:16- Erm...- I've got to be, otherwise Football Focus will be on next.

1:14:16 > 1:14:17LAUGHTER

1:14:17 > 1:14:19A bit of olive oil.

1:14:20 > 1:14:23How long would that go in the fridge for, a couple of hours?

1:14:23 > 1:14:25- No, 20 minutes.- 20 minutes.

1:14:26 > 1:14:28We need to get some colour on them.

1:14:28 > 1:14:30The sauce is reducing down, that's that chicory.

1:14:30 > 1:14:32Then we've got our little salad here

1:14:32 > 1:14:34with some lemon juice, some oil,

1:14:34 > 1:14:36a few herbs in there

1:14:36 > 1:14:39- and then you want some herbs in this one, as well.- Yeah.

1:14:39 > 1:14:42- You're basically colouring this... - Yeah.

1:14:42 > 1:14:44- Lemon juice going in there. - The lemon juice.

1:14:44 > 1:14:47- It needs some salt, as well.- OK.

1:14:47 > 1:14:49- I'll season that up. - There we are.

1:14:50 > 1:14:53OK. Do you want a little bit of butter in there to colour it?

1:14:53 > 1:14:56You can add a bit of butter if you like a bit of butter in there.

1:14:56 > 1:14:58Like a bit of butter?!

1:14:58 > 1:14:59GUESTS CHUCKLE

1:14:59 > 1:15:01- That's a bit of an understatement! - So as they colour...

1:15:03 > 1:15:05Like so.

1:15:08 > 1:15:09A bit of salt.

1:15:11 > 1:15:13I'll drain some of that fennel off.

1:15:13 > 1:15:15You almost bring this down like it's dry.

1:15:15 > 1:15:17It's like a sauce, really, this one.

1:15:17 > 1:15:19Yeah, it's just a nice...

1:15:19 > 1:15:21You can put it on a bed of salad, if you wish.

1:15:21 > 1:15:24- There you go.- I think, er...

1:15:24 > 1:15:26- It's ready when you are. - I like, erm...

1:15:28 > 1:15:31I like endive, it's a nice contrast to the filling.

1:15:32 > 1:15:33A lot of people just put it in salads

1:15:33 > 1:15:36- but cooking with it is fantastic. - I cook a lot of salads.

1:15:36 > 1:15:39Braising it with orange juice and that kind of stuff. It's lovely.

1:15:39 > 1:15:41I'm not a big salad fan but I like it cooked.

1:15:46 > 1:15:48- A cloth, there you go. - Thank you.

1:15:48 > 1:15:50Pop those on there.

1:15:53 > 1:15:56I'll just put three on, I think.

1:15:56 > 1:15:58- Then some of the fennel salad. - Looking good.

1:15:58 > 1:16:02I thought I was getting alphabet spaghetti for breakfast.

1:16:02 > 1:16:04- There we are. - It's a bit fancy.

1:16:04 > 1:16:06Tell us the name of this dish?

1:16:06 > 1:16:08Pork pasta rotolo on creamed endive

1:16:08 > 1:16:11- with a nice crispy salad of fennel. - How good does that look?

1:16:16 > 1:16:18And you get to dive into this.

1:16:18 > 1:16:20- This looks brilliant, doesn't it? - Wow!

1:16:20 > 1:16:23Right, dive into that. Tell us what you think of that one?

1:16:23 > 1:16:25I've never had this before like this. Have you seen that before?

1:16:25 > 1:16:27I haven't, I think it's great.

1:16:27 > 1:16:30Like Stephen said, great for a garnish, as well, in a restaurant.

1:16:30 > 1:16:32It goes well with so many different things.

1:16:32 > 1:16:33- Fill it full of game...- Yeah.

1:16:33 > 1:16:35It's a great way of using your pork up.

1:16:35 > 1:16:38We make fish and chicken mousses and put it in

1:16:38 > 1:16:41- and then you have to cook it.- Yeah. - Again, it's fantastic.

1:16:41 > 1:16:44You're using your fish trim up to make a mousse to put it in.

1:16:44 > 1:16:46- That's amazing.- It's really good. - It's lovely and crispy.

1:16:50 > 1:16:53If you have time, do try the recipe at home.

1:16:53 > 1:16:55It really is worth the effort.

1:16:55 > 1:16:57Now when presenter Emma Willis came into the studio

1:16:57 > 1:17:00to face her Food Heaven or Food Hell,

1:17:00 > 1:17:03she was hoping she was able to duck out of Food Hell.

1:17:03 > 1:17:05Lamb was what she wanted.

1:17:05 > 1:17:07But which one did she get? Let's find out.

1:17:07 > 1:17:09It's time to find out whether Emma'll be facing

1:17:09 > 1:17:10Food Heaven or Food Hell.

1:17:10 > 1:17:13Food Heaven will, of course, be this rack of lamb.

1:17:13 > 1:17:15- This is the cooked one here. - How lovely that looks.- Yeah.

1:17:15 > 1:17:18- It could be with dauphinoise potatoes...- Yeah.

1:17:18 > 1:17:19With cream and butter and garlic.

1:17:19 > 1:17:22A little herb crust to go with it with a little spinach

1:17:22 > 1:17:24- and a basil timbale to go with it. - Lovely.

1:17:24 > 1:17:26Alternatively, of course, it could be duck.

1:17:26 > 1:17:28Duck legs for this one, salted.

1:17:28 > 1:17:31Classic duck confit cooked in duck fat with some lentils to go with it.

1:17:31 > 1:17:34- A bit of sherry vinegar to finish it all off.- Mmm.

1:17:34 > 1:17:35JAMES CHUCKLES

1:17:35 > 1:17:38Viewers at home were a bit undecided but it was down to these guys

1:17:38 > 1:17:41to decide which one you would get.

1:17:42 > 1:17:45You look terrified and you look like you are about to really enjoy this.

1:17:45 > 1:17:48- Both of them are because both of them chose duck.- Oh!

1:17:48 > 1:17:49We lose this one out of the way.

1:17:49 > 1:17:51It's a bit like Bullseye.

1:17:51 > 1:17:53- This is what you could have won. There you go.- Oh!

1:17:53 > 1:17:55We lose this out of the way.

1:17:55 > 1:17:58That is your lamb and alternatively we've got this duck over here.

1:17:58 > 1:17:59Now classic duck confit.

1:17:59 > 1:18:03- We're going to start off from the end, if that makes sense.- Yeah.

1:18:03 > 1:18:05We're going to start off by just putting the finished article

1:18:05 > 1:18:09in our oven really. These are the bits we're about to make.

1:18:09 > 1:18:10This is the duck confit legs.

1:18:10 > 1:18:15These have been cooked in duck fat just gently for about an hour,

1:18:15 > 1:18:18- an hour and 15 minutes.- OK.

1:18:18 > 1:18:21Like that. We're just going to take the bone out like that.

1:18:21 > 1:18:24These are wonderful duck confit legs.

1:18:24 > 1:18:27Which I'm going to show you how to make them in a second.

1:18:27 > 1:18:29Just take these out.

1:18:29 > 1:18:31Drain off a little bit of excess fat.

1:18:31 > 1:18:35Then what we're going to do is grab some honey. I'll grab this as well.

1:18:35 > 1:18:37Just a little bit of honey over the top.

1:18:39 > 1:18:40Just a touch.

1:18:40 > 1:18:42- Just a little bit?!- All of it.

1:18:42 > 1:18:46These are going to go straight in the oven. Quite a hot oven for this.

1:18:46 > 1:18:48This is the end part of the cooking, really.

1:18:48 > 1:18:52But, the beginning of it, starts with our duck legs that we've got on here.

1:18:52 > 1:18:54What we need to do with these is weigh the duck legs.

1:18:54 > 1:18:58- OK.- So it's 15g of salt per kilo.

1:18:58 > 1:19:00That's what we're looking for.

1:19:00 > 1:19:03- Not that I'm ever telling you because you'll never make this again.- No.

1:19:03 > 1:19:05But for this, 15g of salt per kilo.

1:19:05 > 1:19:08A little bit of garlic, some rosemary, some thyme.

1:19:08 > 1:19:11All we do is we just rip up the rosemary, rip up the fresh thyme.

1:19:11 > 1:19:15This was a dish that I first sort of learnt how to do in France

1:19:15 > 1:19:18but the recipe has never really changed.

1:19:18 > 1:19:22Now you would measure the salt for this.

1:19:22 > 1:19:25This is table salt, not sea salt.

1:19:25 > 1:19:2915g of salt per kilo. A bit more rosemary over the top.

1:19:29 > 1:19:31A bit more garlic in there as well underneath.

1:19:31 > 1:19:33And you have got...

1:19:33 > 1:19:35- Basically, we leave that in the fridge.- Yeah.

1:19:35 > 1:19:37- 24 hours.- OK.

1:19:37 > 1:19:39It's important to leave it for 24 hours

1:19:39 > 1:19:43and the texture changes slightly and the meat sort of darkens down,

1:19:43 > 1:19:45which we've got in here. All right?

1:19:45 > 1:19:47- Right, OK.- So you're salting it.

1:19:47 > 1:19:50Then what you do is you wash off the excess salt.

1:19:51 > 1:19:53Like that.

1:19:53 > 1:19:56The guys are chopping up my veg to go with that little garnish

1:19:56 > 1:19:58- to go with it.- I feel like we're at school.

1:19:58 > 1:19:59ALL LAUGH

1:19:59 > 1:20:01Then what we do is we get some duck fat.

1:20:01 > 1:20:04Now this has become popular, goose fat, duck fat, in here.

1:20:04 > 1:20:06Then you basically...

1:20:06 > 1:20:08This is the confit side of it.

1:20:08 > 1:20:10You place the duck legs in there

1:20:10 > 1:20:14and gently cook it for about an hour and a half.

1:20:14 > 1:20:17- An hour and a half and you end up with what we've just put in the oven.- OK.

1:20:17 > 1:20:18- Right.- Yeah.

1:20:18 > 1:20:19You roast that off in the oven.

1:20:19 > 1:20:22A hot oven like this will take about six to seven minutes.

1:20:22 > 1:20:23But from cold...

1:20:23 > 1:20:27You can actually buy these ready-made in the supermarket in a tin.

1:20:27 > 1:20:29You're not going to buy them either, but you can.

1:20:29 > 1:20:32It's that look on your face. I haven't seen that look on your face,

1:20:32 > 1:20:37- a look on a guest's face since Bill Oddie came on the show.- Yeah.

1:20:37 > 1:20:38And, er...

1:20:38 > 1:20:40We cooked him mallard.

1:20:40 > 1:20:43- Did you?- Which wasn't really the greatest thing to cook him.

1:20:43 > 1:20:46Really, was it? It's the same look that you're giving me now, really.

1:20:46 > 1:20:49Maybe the look on my face is similar to the look on your face this morning

1:20:49 > 1:20:52when we met and said you'd watched Big Brother last night.

1:20:52 > 1:20:53LAUGHTER

1:20:53 > 1:20:55No, that was more of a shock, to be honest.

1:20:55 > 1:20:58So we're going to start off... We're going to finish off our garnish

1:20:58 > 1:21:02to go with this. This probably comes from France, this one.

1:21:02 > 1:21:03It's a nice, little puy lentil dish.

1:21:03 > 1:21:05- We start off with some butter. - I like lentils.

1:21:05 > 1:21:07- You like lentils?- Yeah.

1:21:07 > 1:21:09- All right. We need some... Can you chop that up?- Yeah.

1:21:09 > 1:21:11Nice and fine, that'll be it.

1:21:11 > 1:21:12That's it.

1:21:12 > 1:21:14Chop it up.

1:21:14 > 1:21:16That's it, chop it nice and fine.

1:21:16 > 1:21:19The key to this is to make sure they're all the same size,

1:21:19 > 1:21:22as the lentils, that's the idea of this one.

1:21:22 > 1:21:23This is going to go in here.

1:21:23 > 1:21:25Like that.

1:21:25 > 1:21:28You said we should all be watching about this guy tonight.

1:21:28 > 1:21:30Does that give the game away?

1:21:30 > 1:21:32- Not at all.- Has he gone through, or not?

1:21:32 > 1:21:35- I can't tell you, can I? That would give the game away.- Yeah.

1:21:35 > 1:21:38His name is Bob and he's just incredible.

1:21:38 > 1:21:40- Really, really good.- OK.

1:21:40 > 1:21:42How old is he?

1:21:42 > 1:21:44Erm...

1:21:44 > 1:21:46- Can't you say that bit? - I think he was...

1:21:46 > 1:21:48- Yeah, I think he was like 50s.- Right.

1:21:48 > 1:21:51Late 50s, mid-to-late 50s, yes.

1:21:51 > 1:21:54We saute this lot together.

1:21:54 > 1:21:55That looks lovely.

1:21:55 > 1:21:58Now ideally we put bacon in but we don't have any,

1:21:58 > 1:22:01unless we've got some in this fridge over here.

1:22:01 > 1:22:04We might have a little bit of bacon in the bottom.

1:22:04 > 1:22:06We've got a bit of hake.

1:22:06 > 1:22:07Bacon?

1:22:07 > 1:22:10We are about to get some bacon. LAUGHTER

1:22:10 > 1:22:13The crew's had it all for breakfast, you see.

1:22:13 > 1:22:15Ideally, you'd put bacon in there.

1:22:18 > 1:22:20- You'll find...- What's that? - What's that?

1:22:20 > 1:22:23- In that little shot glass?- I thought you'd be interested in that.

1:22:23 > 1:22:25- Vinegar.- Oh...

1:22:25 > 1:22:27We're going to throw this in.

1:22:27 > 1:22:30You put bacon in this normally.

1:22:30 > 1:22:31It's coming...

1:22:31 > 1:22:33There you go.

1:22:33 > 1:22:35Come on, bring it in.

1:22:41 > 1:22:42It looks lovely.

1:22:45 > 1:22:47I was just going to stick with the wine.

1:22:47 > 1:22:50That's going to go in. And we're going to chop this.

1:22:50 > 1:22:53We're going to put this in, this is proper beef stock. All right?

1:22:53 > 1:22:55Or duck stock. In we go with the lentils.

1:22:55 > 1:22:58These are the little puy lentils, all right?

1:22:58 > 1:23:01You can buy these in a tin but it's much better if you cook it this way.

1:23:01 > 1:23:04- How long do they take? - 20 minutes.- Oh, OK.

1:23:04 > 1:23:06- They go in, all right?- Yeah.

1:23:06 > 1:23:07Puy lentils, fantastic.

1:23:07 > 1:23:09They make amazing soups. Wonderful.

1:23:09 > 1:23:12They are very different to the one that Jose used, as in colour.

1:23:12 > 1:23:14Slightly different in taste as well.

1:23:14 > 1:23:18The idea is we bring this to the boil and cook this for 20/30 minutes

1:23:18 > 1:23:21- and we end up with this. Right?- Oh.

1:23:21 > 1:23:23Which we've got there.

1:23:23 > 1:23:26Funnily enough, this has got bacon in it, this one.

1:23:26 > 1:23:28By magic.

1:23:28 > 1:23:31Then we're going to use some of this. This is sherry vinegar.

1:23:31 > 1:23:34- Oh, that smells nice. - That's proper, you see.

1:23:34 > 1:23:38We put a touch of sherry vinegar. I think that's the key to this.

1:23:38 > 1:23:41- The acidity?- A bit of acidity in there, a bit of sherry vinegar.

1:23:41 > 1:23:43If you can just baste the duck that's in the oven.

1:23:43 > 1:23:45Yeah, I'll do that.

1:23:45 > 1:23:48Just with a little spoon. I'm going to finish this off with some butter

1:23:48 > 1:23:51and salt and pepper., really, this one. All right?

1:23:53 > 1:23:54Like that.

1:23:54 > 1:23:56So how long does The Voice go on for, then?

1:23:56 > 1:24:00Erm... It finishes the end of March, I believe.

1:24:00 > 1:24:02Not too big a run, then.

1:24:02 > 1:24:04- A few months.- Yeah.- Yeah.

1:24:04 > 1:24:06Then what next for you, then?

1:24:06 > 1:24:09- Erm... Well...- Are you back in the Brother thing?

1:24:09 > 1:24:10- In the Brother thing?- Yeah.

1:24:10 > 1:24:14Yeah, Big Brother finishes in a week and a half.

1:24:14 > 1:24:17Then The Voice and then Big Brother starts again in June.

1:24:17 > 1:24:20- Does it?- So you can watch the whole series.

1:24:20 > 1:24:21STUDIO LAUGHTER

1:24:21 > 1:24:23- Yeah!- Yay!

1:24:24 > 1:24:27No!

1:24:27 > 1:24:28No, I was just... There you go.

1:24:28 > 1:24:30Right, coriander gone in?

1:24:30 > 1:24:33- Let's talk about coriander instead. - Not that I'm changing the subject.

1:24:33 > 1:24:35Don't get me on that guy about the teeth again.

1:24:35 > 1:24:38- Salt... Have you got some black pepper?- Yeah.

1:24:38 > 1:24:40- There you go.- That's that one, chef. - That one..

1:24:40 > 1:24:43- How are we doing with the duck? - It's ready. Do you want it?

1:24:43 > 1:24:45So take it out and just put it on the stove.

1:24:45 > 1:24:47That's it.

1:24:47 > 1:24:51You see the duck legs, the secret is don't boil these duck legs.

1:24:51 > 1:24:53- You've got to just... - Keep them alive?- Look at that.

1:24:53 > 1:24:57- Now look at that.- Lovely.

1:24:57 > 1:25:00- Yeah, it's...- Look at that.

1:25:00 > 1:25:02Right, a bit of black pepper.

1:25:02 > 1:25:04Then we're going to grab a spoon...

1:25:04 > 1:25:06You season these afterwards, all right?

1:25:06 > 1:25:10Lentil and beans, you season them after you've cooked them.

1:25:12 > 1:25:14Mmm.

1:25:14 > 1:25:16- You're going to love it.- Am I? - You'll love it.

1:25:16 > 1:25:18- Do you promise?- I promise.- OK.

1:25:18 > 1:25:19Then we put the lentils on it.

1:25:21 > 1:25:24The key to this dish, really is the way that you cook the duck,

1:25:24 > 1:25:26is that it's cooked in that duck fat.

1:25:26 > 1:25:29- Do you want to put... - So it's really ducky.

1:25:29 > 1:25:30- It ducky.- Yeah.

1:25:32 > 1:25:36There's nothing better than when it's cooked in its own fat.

1:25:36 > 1:25:38See? Look at that. A bit of that, look.

1:25:38 > 1:25:41You don't need to do anything, none of that poncey bits of coriander.

1:25:41 > 1:25:45- It does look good. - Are you going to try it?

1:25:45 > 1:25:47OK.

1:25:49 > 1:25:50Have you got any mint sauce?

1:25:50 > 1:25:52LAUGHTER

1:25:52 > 1:25:54Look if I had to watch an hour and a half of Big Brother,

1:25:54 > 1:25:57you've got to try these for a minute. All right?

1:25:57 > 1:25:58Oh...

1:25:58 > 1:26:00Dive in.

1:26:03 > 1:26:06Do you just cut it like normal?

1:26:06 > 1:26:07Yeah. Do you want a hand?

1:26:07 > 1:26:10- Look at that. - It's very tender, isn't it?

1:26:11 > 1:26:13How soft is that?

1:26:14 > 1:26:16Your face.

1:26:16 > 1:26:17We're waiting for her face.

1:26:17 > 1:26:18It's not that bad!

1:26:18 > 1:26:20It's really, really nice.

1:26:20 > 1:26:21It is, you see.

1:26:21 > 1:26:23It's delicious, actually.

1:26:23 > 1:26:26It's going to be. It's the way that you cook it in that fat.

1:26:26 > 1:26:28- Normally...- It just melts in your mouth.

1:26:28 > 1:26:31In France, they either serve it like that, just roasted.

1:26:31 > 1:26:35An alternative what you can do, is take the cold duck, rip it together with the cold fat,

1:26:35 > 1:26:39mix 50/50 together and call it a rillette. Smother it on toast, it's brilliant.

1:26:39 > 1:26:40- It's gorgeous.- It's so good. - There you go.

1:26:45 > 1:26:49I think it's safe to say that duck may no longer be Emma's Food Hell.

1:26:49 > 1:26:52I'm afraid that's all we've got time for on today's Best Bites.

1:26:52 > 1:26:55If you'd like to cook any of the mouth-watering food

1:26:55 > 1:26:57you've seen on today's programme, including that recipe,

1:26:57 > 1:27:00you can find all the studio recipes on our website.

1:27:00 > 1:27:02Just go to bbc.co.uk/recipes.

1:27:02 > 1:27:05There are loads of tempting dishes on there for you to choose from.

1:27:05 > 1:27:07Have a great week and get in the kitchen!

1:27:07 > 1:27:09I'll see you very soon. Bye for now.