0:00:02 > 0:00:05Good morning. With a show full of fantastic food, you won't want to go anywhere.
0:00:05 > 0:00:07This is Saturday Kitchen Best Bites.
0:00:29 > 0:00:31Welcome to the show, we've got brilliant chefs serving up
0:00:31 > 0:00:35inspired food and a spoonful of celebrity guests to spice things up.
0:00:35 > 0:00:37What more could you want?
0:00:37 > 0:00:40Coming up on today's show, the king of British seafood,
0:00:40 > 0:00:43Nathan Outlaw serves the perfect plaice dish.
0:00:43 > 0:00:46Jun Tanaka celebrates British street food
0:00:46 > 0:00:48with his dish of confit pork.
0:00:48 > 0:00:51The pork is served with a celeriac and carrot coleslaw,
0:00:51 > 0:00:53crushed potato and a herb vinaigrette.
0:00:53 > 0:00:56Lawrence Keogh gives us a lesson
0:00:56 > 0:00:59in the meaning of a la carte with his classic beef stroganoff.
0:00:59 > 0:01:01He flash-fries the beef fillet before finishing
0:01:01 > 0:01:04it off in a creamy stroganoff sauce.
0:01:04 > 0:01:07And Mel B faces her Food Heaven or Food Hell.
0:01:07 > 0:01:10Would she get her Food Heaven, salmon coulibiac with carrot,
0:01:10 > 0:01:13asparagus and beans, or would she get her dreaded Food Hell,
0:01:13 > 0:01:15panko-topped scallops with black pudding,
0:01:15 > 0:01:18cauliflower puree and a vanilla and curry oil?
0:01:18 > 0:01:20Find out what she gets to eat at the end of the show.
0:01:20 > 0:01:24First here's Shaun Rankin with his debut appearance on Saturday Kitchen.
0:01:24 > 0:01:27He's kicking things off with a super soup,
0:01:27 > 0:01:30the perfect winter weekend warmer at this time of the year.
0:01:30 > 0:01:33The man at the helm of the Michelin- starred Jersey restaurant Bohemia,
0:01:33 > 0:01:36making his debut on the Saturday Kitchen hobs, it's Shaun Rankin.
0:01:36 > 0:01:38Good to have you on the show for the first time, and
0:01:38 > 0:01:41- congratulations in the last series of the Great British Menu.- Thanks.
0:01:41 > 0:01:43Everybody coming to your place for dessert, then?
0:01:43 > 0:01:45- For treacle tart.- For treacle tart.
0:01:45 > 0:01:48- People are flying in from Whitby for treacle tart!- What are we cooking?
0:01:48 > 0:01:51We're doing something really simple, as it's my first time on the show.
0:01:51 > 0:01:55- Yeah.- Again, you know, the emphasis is on combination of flavours like
0:01:55 > 0:01:56- I do in the restaurant.- OK.
0:01:56 > 0:02:00Using local scallops - nice, big, sweet scallops and potatoes...
0:02:00 > 0:02:03- Unfortunately, no Jersey Royals at the moment but...- Coming in.
0:02:03 > 0:02:05We are going to do potato and chicken soup
0:02:05 > 0:02:08with roasted scallops, chorizo sausage,
0:02:08 > 0:02:10finished with a little bit of pousse and chicken scratchings.
0:02:10 > 0:02:12There you go, chicken scratchings.
0:02:12 > 0:02:13We'll get onto that a bit later.
0:02:13 > 0:02:16With the potato here, do you want me to peel and dice it?
0:02:16 > 0:02:18If you peel that and dice quite small, that'll be brilliant.
0:02:18 > 0:02:21Any particular potato people should be buying?
0:02:21 > 0:02:23Marfona. Marfona is better.
0:02:23 > 0:02:26Marfona's great for mash, not like a King Edward, or something.
0:02:26 > 0:02:29- That's all you're doing, making mashed potato.- Right.
0:02:29 > 0:02:30And stock.
0:02:30 > 0:02:34You'll get a really creamy sort of end to your soup, really,
0:02:34 > 0:02:38- if you know what I mean? - Now congratulations must go out, for the restaurant
0:02:38 > 0:02:40- but your Michelin star. - Yes, thank you.
0:02:40 > 0:02:42You've kept it for, what, the fifth year running?
0:02:42 > 0:02:45- Sixth.- Sixth year running. - Six years, yeah.
0:02:45 > 0:02:50It's not an easy task, as so many people can vouch for.
0:02:50 > 0:02:52The Guide's just come out... It's this month, isn't it?
0:02:52 > 0:02:56Yeah, just come out last week. I was really happy to keep that.
0:02:56 > 0:02:59- In here we're just going to roast the shallots quickly.- Yeah.
0:02:59 > 0:03:01No colour, with some fresh thyme.
0:03:01 > 0:03:03I'm going to cut the garlic in half.
0:03:03 > 0:03:06I don't want it to get too small and burn.
0:03:08 > 0:03:10I'm just going to sweat that down.
0:03:10 > 0:03:12And you've been busy not just in the restaurant, as well,
0:03:12 > 0:03:14but writing a cookbook, is that right?
0:03:14 > 0:03:16Yeah, at the moment writing a cookbook.
0:03:16 > 0:03:19Hopefully that's launching at the end of the year.
0:03:19 > 0:03:22Just waiting on the seasons in Jersey to get all
0:03:22 > 0:03:23the really good photography,
0:03:23 > 0:03:26so everyone can see what Jersey is all about, really.
0:03:26 > 0:03:30It's only a small island but it's just packed full of great food.
0:03:30 > 0:03:33I call it... I know it sounds a little bit crass
0:03:33 > 0:03:36but I call it my little kitchen garden, which it is, to be honest.
0:03:36 > 0:03:41For people who don't know where it is, it is very, very close to France?
0:03:41 > 0:03:43It is, 14 miles, thereabouts.
0:03:43 > 0:03:46- It's great for us because we can just hop over on the ferry.- Yeah.
0:03:46 > 0:03:49A day out to the market, that kind of stuff. Brilliant.
0:03:49 > 0:03:52OK, so onions...
0:03:52 > 0:03:54- Sorry, shallots, I mean. - Potatoes.- Potatoes, water.
0:03:54 > 0:03:56Just to get rid of any excess starch in there?
0:03:56 > 0:03:58Yeah, that's right.
0:03:58 > 0:03:59The potatoes can go in.
0:04:02 > 0:04:05- If you could peel a chorizo... - I can do that.
0:04:05 > 0:04:09- We'll just warm that up in olive oil, it'll be brilliant.- OK.
0:04:09 > 0:04:11So the potatoes go in,
0:04:11 > 0:04:13followed by the chicken stock.
0:04:14 > 0:04:18Now this is cooking chorizo, this is not the normal stuff, the dried one.
0:04:18 > 0:04:20- This is cooking.- Soft. - It's nice.- The soft one.
0:04:20 > 0:04:23I am going to use a bit of potato water as well,
0:04:23 > 0:04:25just to cover that.
0:04:28 > 0:04:32- You're saying people are flying in from all over the place to taste this treacle tart.- Yeah.
0:04:32 > 0:04:35Explain to us a little bit about the restaurant. Where is it?
0:04:35 > 0:04:38What's the food all about... you know?
0:04:38 > 0:04:41- Have you got pepper there? - Whereabouts is it?
0:04:41 > 0:04:45It's in St Helier, which is the main town in Jersey.
0:04:45 > 0:04:46We've been opened...
0:04:46 > 0:04:48Our seventh year now.
0:04:48 > 0:04:50Erm, 60 covers.
0:04:50 > 0:04:54My style of food is again based on classic combinations
0:04:54 > 0:04:56and flavours, just retwisted into, you know,
0:04:56 > 0:04:58sort of new-style cooking, really,
0:04:58 > 0:05:01using a lot of different cooking methods, water bath techniques.
0:05:01 > 0:05:04You know, that keeps things now.
0:05:05 > 0:05:07Full of flavour?
0:05:07 > 0:05:09Local ingredients but with a modern cooking technique twist.
0:05:09 > 0:05:11All right.
0:05:11 > 0:05:13So the idea is we cook this for how long?
0:05:13 > 0:05:15We just cook that until the potatoes fall apart.
0:05:15 > 0:05:17Probably around 15 or 20 minutes.
0:05:17 > 0:05:20- Then we end up with this one that we've got over here?- Correct.
0:05:20 > 0:05:22- And you want me to blitz that, don't you?- You can do, yeah.
0:05:22 > 0:05:25I'll just finish that with some milk.
0:05:25 > 0:05:28- If you can blitz that, that will be brilliant.- Blend that, OK.
0:05:28 > 0:05:30I'll open the scallops.
0:05:30 > 0:05:32You're using a special tool for this.
0:05:32 > 0:05:35Yeah, it's a bit of a putty knife.
0:05:35 > 0:05:39- It does the job.- A DIY putty knife.
0:05:39 > 0:05:41It does the job, it's a bit, like, concaved on one side, which
0:05:41 > 0:05:45- helps with the round at the bottom of the shell.- Right.
0:05:45 > 0:05:49And as you said, "putty", that's not a Jersey accent, is it?
0:05:49 > 0:05:51No, it's not. That's a north-east accent.
0:05:51 > 0:05:54How did you end up in Jersey, then?
0:05:54 > 0:05:57I arrived there about 17 years ago now.
0:05:57 > 0:06:01I did some stints in London and worked in Chicago.
0:06:01 > 0:06:04- I ended up in Jersey and fell in love with the place, really. - MACHINE WHIRS LOUDLY
0:06:04 > 0:06:07I fell in love with the lifestyle.
0:06:07 > 0:06:10An amazing place to fall in love with, as well?
0:06:10 > 0:06:14- Yeah, absolutely brilliant.- These are actually Jersey scallops as well?
0:06:14 > 0:06:15Yeah, I brought them over.
0:06:15 > 0:06:18These came first-class and I sat in the back.
0:06:18 > 0:06:20Are you allowed to bring food over?
0:06:20 > 0:06:22- No comment. - You'll probably get arrested!
0:06:22 > 0:06:24ALL LAUGH
0:06:24 > 0:06:26It's too late now!
0:06:26 > 0:06:29All right, we've got our scallops. You just lightly wash those.
0:06:29 > 0:06:31- The secret is don't use frozen ones. - No.
0:06:31 > 0:06:33That's the key to this one, all right?
0:06:33 > 0:06:36I'll just leave them on the side there, just to heat.
0:06:36 > 0:06:39We have just got all of our soup, which I'm going to pop in.
0:06:39 > 0:06:41Everybody who comes on the show always gets somebody else to do
0:06:41 > 0:06:45- this bit because it goes everywhere. Occasionally.- I'll stand over here.
0:06:45 > 0:06:47The idea is, don't put the top in, because it creates a vacuum.
0:06:47 > 0:06:49- Cloth over the top and slowly do it. - Slowly do it.
0:06:49 > 0:06:51MACHINE WHIRS
0:06:51 > 0:06:53I'm just going to cut these scallops in half.
0:06:57 > 0:06:58- Like so.- Yeah.
0:07:02 > 0:07:04We have got our soup here,
0:07:04 > 0:07:06which is nice and smooth.
0:07:06 > 0:07:09To that we are going to add a little bit more thyme in there, just to
0:07:09 > 0:07:12let it infuse once it cools down, so you get a nice, fresh thyme flavour.
0:07:12 > 0:07:17That goes in there. Now explain to us about this chicken scratchings.
0:07:17 > 0:07:19SHAUN CHUCKLES
0:07:19 > 0:07:23- When I was a kid, when your mum makes roast dinner...- Yeah.
0:07:23 > 0:07:25..pulls a chicken out of the oven, you're always there,
0:07:25 > 0:07:28when the chicken comes out and you always steal the skin.
0:07:28 > 0:07:30- You used to go nicking the skin, like I did.- This is what this is.
0:07:30 > 0:07:32It's a bit more texture
0:07:32 > 0:07:36and it adds a nice, deep roast chicken flavour to the soup.
0:07:36 > 0:07:39Chicken skin, you can get this off your butcher.
0:07:39 > 0:07:41- I'm sure he'll give it to you, it's not worth anything.- Right.
0:07:41 > 0:07:43Two pieces of greaseproof.
0:07:43 > 0:07:45A sheet pan underneath, a sheet pan on top.
0:07:45 > 0:07:48- 160 in the oven - 40 minutes.- OK, straight in the oven?
0:07:48 > 0:07:50- Yeah.- 40 minutes?
0:07:50 > 0:07:53- 40 minutes.- Right, OK. I'll get this nice and thin.
0:07:53 > 0:07:57Shaun, could you use another meat apart from chorizo?
0:07:57 > 0:08:01I've gone for a kind of Spanish flavour combination here but,
0:08:01 > 0:08:04yeah, pancetta would be nice, belly pork, that sort of thing.
0:08:04 > 0:08:07Pork itself would be really, really good.
0:08:07 > 0:08:10Also scallops, as well, you don't just have to use scallops,
0:08:10 > 0:08:12you can use turbot, John Dorey, sea bass.
0:08:12 > 0:08:16You really can make it a meal in itself, rather than just a soup.
0:08:16 > 0:08:20- Great for everybody apart from Laila, who doesn't eat pork.- No. - We'll keep one separate.
0:08:20 > 0:08:22- We'll do two plates for you. - Thank you.
0:08:22 > 0:08:25A little bit of chorizo, you can see how much oil...
0:08:25 > 0:08:28It changes colour, that lovely...
0:08:28 > 0:08:30The paprika coming out.
0:08:30 > 0:08:32Great with scallops, of course. There you go.
0:08:32 > 0:08:35- I'll turn that heat up a bit for you. - I'll season these scallops.
0:08:35 > 0:08:38- Have you got any butter, James? - Er... Have we got any butter?!
0:08:38 > 0:08:40Don't you get this programme in Jersey?
0:08:40 > 0:08:43ALL LAUGH
0:08:43 > 0:08:45This'll upset that scientist or doctor that says...
0:08:45 > 0:08:47I was told to say that.
0:08:47 > 0:08:49We were banning butter. We've got oodles of it.
0:08:49 > 0:08:50All right, so hot pan.
0:08:50 > 0:08:53I'm going to sear the scallops off with a little bit of butter
0:08:53 > 0:08:56and some lemon, if you don't mind cutting that.
0:08:56 > 0:08:59Not on there, that's got chorizo on.
0:08:59 > 0:09:02Not on there, that's the one.
0:09:02 > 0:09:03That's that one.
0:09:03 > 0:09:07- A nice, hot pan.- Really, this is last-minute, isn't it?- Yeah.
0:09:07 > 0:09:09Get that soup to the boil.
0:09:09 > 0:09:12I might need a touch of water in that.
0:09:12 > 0:09:15- OK, I'll get you that, no problem. - Just in that soup.
0:09:15 > 0:09:16Let's whisk that in.
0:09:16 > 0:09:20- A nice, hot pan.- Yeah. Carry on.
0:09:20 > 0:09:22A little bit of oil.
0:09:22 > 0:09:23Scallops are going in.
0:09:23 > 0:09:25PAN SIZZLES
0:09:26 > 0:09:28- Just to thin the soup down a bit.- Yeah.
0:09:28 > 0:09:30- That's brilliant.- There you go.
0:09:30 > 0:09:32Thanks.
0:09:32 > 0:09:34That's that one.
0:09:34 > 0:09:35What's next for you, then?
0:09:35 > 0:09:37Are we going to see a restaurant over here,
0:09:37 > 0:09:41- or have you made Jersey your home? - Jersey is my home.
0:09:41 > 0:09:46I'm hopefully launching my own dessert range at the end
0:09:46 > 0:09:49of this year off the back of the success of the treacle tart.
0:09:49 > 0:09:50JAMES LAUGHS
0:09:50 > 0:09:53- Is that treacle tart in a box? - Yeah.- OK.
0:09:53 > 0:09:57Maybe another five desserts to go with it.
0:09:57 > 0:09:59Don't forget, that's salt on the top.
0:09:59 > 0:10:01- Yeah, sure.- There you go.
0:10:01 > 0:10:04We have got the chorizo there. I haven't seasoned that soup.
0:10:04 > 0:10:07You want a little bit of fresh thyme in there, don't you?
0:10:07 > 0:10:09- Yeah, at the end.- OK.
0:10:12 > 0:10:15- Scallops, very quick and simple to cook.- Yeah.
0:10:15 > 0:10:16Speed is the key to this thing.
0:10:16 > 0:10:19There you go. We have our fresh thyme there.
0:10:24 > 0:10:26That's it.
0:10:26 > 0:10:28The soup can go on the plate?
0:10:28 > 0:10:30Soup, you can ladle that...
0:10:30 > 0:10:32- One or two ladles of soup.- OK.
0:10:32 > 0:10:34Butter into the scallops.
0:10:37 > 0:10:39A squeeze of lemon.
0:10:41 > 0:10:44- Looks certainly winter warming. - Absolutely.
0:10:44 > 0:10:46Scallops can come out.
0:10:46 > 0:10:47Just leave that there.
0:10:50 > 0:10:54We've got our chicken pieces over here.
0:10:54 > 0:10:57Chicken scratchings. So we're just going to put some...
0:10:59 > 0:11:02- Do you want chicken scratchings? - I'll give it a go.
0:11:02 > 0:11:04We quite like chicken scratchings. Absolutely.
0:11:04 > 0:11:06Spinach you're putting in there, raw spinach
0:11:06 > 0:11:08so it cooks at the same time.
0:11:08 > 0:11:09Raw spinach.
0:11:09 > 0:11:12That's over here, sorry.
0:11:12 > 0:11:14- Here you go. Only on one. - Only on one.
0:11:14 > 0:11:16Only on one.
0:11:16 > 0:11:19Have you used the oil from this? That's the key to this one?
0:11:19 > 0:11:20Some nice chorizo.
0:11:22 > 0:11:25A little bit of the chorizo oil.
0:11:25 > 0:11:27- Scallops.- Scallops going on.
0:11:27 > 0:11:30- Scallops on yours?- Yes, please. - It's like a restaurant, isn't it?
0:11:30 > 0:11:33- I know, this is great! - Scallops on that one, please.
0:11:33 > 0:11:37To be honest, you can add some pepperino or Parmesan cheese to
0:11:37 > 0:11:40this as well, that'll be fantastic.
0:11:40 > 0:11:42Then your chicken scratchings on top.
0:11:46 > 0:11:48- Looks great.- To finish off.
0:11:48 > 0:11:50Remind us what that is again.
0:11:50 > 0:11:53Chicken and potato soup, Jersey scallops, chicken scratchings
0:11:53 > 0:11:55and chorizo sausage.
0:11:55 > 0:11:58With chicken scratchings, now you know how to make it. There you go.
0:12:02 > 0:12:04I've never had chicken scratchings before.
0:12:04 > 0:12:08There will be people sat in bed watching this still with a hangover, thinking, "Chicken scratchings!
0:12:08 > 0:12:11"I quite fancy a bit of that." Get the right one. There you go, that's yours.
0:12:11 > 0:12:13- Merci.- And, guys, you get to dive in.
0:12:13 > 0:12:14I'll put it in the middle.
0:12:14 > 0:12:16That's to share!
0:12:18 > 0:12:20Tell us what you think.
0:12:23 > 0:12:25The potato is the key.
0:12:25 > 0:12:27Often it can be quite waxy as well, can't it?
0:12:27 > 0:12:29- If you use the wrong potatoes.- Yeah.
0:12:29 > 0:12:32Can you taste the thyme in there?
0:12:32 > 0:12:34- Chicken scratchings. - The chicken, as well.
0:12:34 > 0:12:36- Chicken scratchings?- Mmm.
0:12:36 > 0:12:37Mmm.
0:12:37 > 0:12:39That's all we're getting.
0:12:39 > 0:12:41- Is that good?- That's good.- Mmm.
0:12:41 > 0:12:45- Chorizo and scallop is a classic combination.- It is.
0:12:49 > 0:12:52Those chicken scratchings are such a fabulous idea
0:12:52 > 0:12:55and a great way to use chicken skin.
0:12:55 > 0:12:59Coming up, I cook a fantastic French trimmed chicken breast with wild
0:12:59 > 0:13:03mushrooms for Emma Bunton, after a trip to Thailand with Mr Rick Stein.
0:13:03 > 0:13:05And he's shopping for shrimps today.
0:13:07 > 0:13:11Jill, my wife, just can't see my fascination for fishing boats
0:13:11 > 0:13:12and landing fish.
0:13:12 > 0:13:14But that's me.
0:13:14 > 0:13:17Well, here most of what they catch is tiny prawns
0:13:17 > 0:13:19and small fish the size of minnows,
0:13:19 > 0:13:24but they eat them either dried or made into that famous fish sauce,
0:13:24 > 0:13:27the Thai fish sauce which is in virtually every dish.
0:13:28 > 0:13:32I suppose I was expecting to see the baskets of enormous prawns
0:13:32 > 0:13:34I saw when I came here as a young backpacker.
0:13:34 > 0:13:36But you can still get them.
0:13:37 > 0:13:40You've got to have the prawns in Thailand, they are enormous.
0:13:40 > 0:13:42They are about this big.
0:13:42 > 0:13:44I'm not joking, if you pull them out like that.
0:13:44 > 0:13:46And the best way to eat prawns, to me,
0:13:46 > 0:13:49whole prawns in the shell, is on a barbecue.
0:13:50 > 0:13:54So get yourself a nice charcoal barbecue, put a grid on top
0:13:54 > 0:13:58of it and just brush those prawns with a bit of ordinary oil.
0:13:58 > 0:14:01And grill them for about two minutes on the first side,
0:14:01 > 0:14:03and then you turn them over.
0:14:03 > 0:14:06As you turn them over you see all that lovely blackened shell,
0:14:06 > 0:14:11and that smell of barbecuing seafood which once smelt,
0:14:11 > 0:14:13once enjoyed, never forgotten.
0:14:13 > 0:14:17When you think of that, you think of cold beers, being outdoors
0:14:17 > 0:14:20and having real fun.
0:14:20 > 0:14:24While they're grilling, make up the simplest of Thai dipping sauces,
0:14:24 > 0:14:27which appears in all the food here.
0:14:27 > 0:14:30You get some fish sauce, add some lime juice
0:14:30 > 0:14:35and then you chop up red and green bird's eye chillies really small.
0:14:35 > 0:14:36They are so hot.
0:14:36 > 0:14:38You mix that all together.
0:14:38 > 0:14:44You take your prawns off the barbecue, take the shells
0:14:44 > 0:14:49off in your fingers, take a great lump of delicious, sweet prawn.
0:14:49 > 0:14:51You dunk it into that sauce.
0:14:51 > 0:14:53And you eat it.
0:14:53 > 0:14:56Is there any way better of eating a prawn in this world?
0:14:56 > 0:14:58I don't think so.
0:14:58 > 0:15:01A simple dish like grilled prawns on a barbie.
0:15:01 > 0:15:05And when I think of Thai food, it's always chillies, coriander,
0:15:05 > 0:15:07lemon grass and lime juice.
0:15:07 > 0:15:12But in that market, when I saw all the piles of a dried, candied
0:15:12 > 0:15:17and pickled fish, it was like the food equivalent of the Thai alphabet.
0:15:17 > 0:15:20Look at all this lot. I mean, what would you do with any of this?
0:15:20 > 0:15:23I bet you just couldn't understand what to do. Certainly I couldn't.
0:15:23 > 0:15:25But I'm here actually to buy some of these shrimps.
0:15:25 > 0:15:29I've just found out what everything is all about here. Look at this.
0:15:29 > 0:15:30What could you do with that?
0:15:30 > 0:15:35That is squid, strips of squid, raw squid, steeped in chilli
0:15:35 > 0:15:37and sugar, palm sugar.
0:15:37 > 0:15:41And until you try it, you just don't know.
0:15:41 > 0:15:44You know, I was a little bit reluctant to try it, first of all.
0:15:44 > 0:15:46But it's delicious.
0:15:46 > 0:15:49And look at this, this is the same thing.
0:15:49 > 0:15:52Squid again, steeped in sugar with a bit of chilli
0:15:52 > 0:15:54but this time it's cooked.
0:15:54 > 0:15:57It just makes the ideal snack for beer.
0:15:57 > 0:16:01I promise you, I'm not a sort of sucker for punishment,
0:16:01 > 0:16:04it's really, really nice. But here's the shrimps.
0:16:04 > 0:16:09And I'm just going to ask if I can have half a kilo.
0:16:09 > 0:16:11I can't remember what "half a kilo"...
0:16:11 > 0:16:13But this much I want to buy.
0:16:18 > 0:16:20Yeah, yeah, that's it, one of those.
0:16:22 > 0:16:26Look at this. This is the dried shrimps she's getting us there.
0:16:26 > 0:16:27And chilli, so it's very hot
0:16:27 > 0:16:30and it's the main ingredient in a thing called nam prik pao,
0:16:30 > 0:16:33which is a really well-known dipping sauce here.
0:16:33 > 0:16:36That dipping sauce would be served with this, which is called...
0:16:36 > 0:16:40It's a great big fish. And this is just salted
0:16:40 > 0:16:42and they deep-fry it and serve it
0:16:42 > 0:16:44with boiled rice and of course nam prik pao.
0:16:44 > 0:16:47Look at these. These are like boiled sweets.
0:16:47 > 0:16:48They're boiled shrimp sweets.
0:16:48 > 0:16:51And they are absolutely delicious, I love them,
0:16:51 > 0:16:52I'm getting really addicted to them.
0:16:52 > 0:16:55But I'm not so sure about these. What do you think that is?
0:16:55 > 0:17:00Do you think it's a sort of squashed round scallop shell, or what?
0:17:00 > 0:17:02Actually, it's stingray wing.
0:17:02 > 0:17:06It's dried, it's made into this delightful shape,
0:17:06 > 0:17:10again, it's deep-fried, served with boiled rice and nam prik pao.
0:17:10 > 0:17:14I'd better just check the shrimps.
0:17:14 > 0:17:17There they are. Thank you very much.
0:17:18 > 0:17:19Oh, great.
0:17:23 > 0:17:25Cheers, thank you.
0:17:28 > 0:17:30Well, I got this Thai stir-fry this morning in a market.
0:17:30 > 0:17:32I'm really pleased to be out of that market.
0:17:32 > 0:17:37Much as I found it terribly interesting, it was just so hot.
0:17:37 > 0:17:42All my clothes smell of fish paste, fish and general market trading.
0:17:42 > 0:17:45And the girl who cooked this was so nice.
0:17:45 > 0:17:48This was by far the most popular dish she did.
0:17:48 > 0:17:52First of all, I pounded some garlic and I left the peel on,
0:17:52 > 0:17:55all the skins on, because I'm not too fussed about that sort of thing.
0:17:55 > 0:17:58Then I got some prawns. I bought this in the market.
0:17:58 > 0:18:00I've taken the heads off cos they've got very soft skin,
0:18:00 > 0:18:02so that'll be fine.
0:18:02 > 0:18:04I had this squid cut up, again in the market,
0:18:04 > 0:18:08they'll do anything for you. So just stir that around a little bit.
0:18:08 > 0:18:11I also bought some just ordinary mushrooms.
0:18:11 > 0:18:15I asked a Thai what sort of mushrooms they were and he just said
0:18:15 > 0:18:17mushrooms, so I suppose you could use button mushrooms.
0:18:17 > 0:18:20They look a bit like straw mushrooms to me,
0:18:20 > 0:18:22and I've cut them up into segments.
0:18:22 > 0:18:24Just turn those over a bit.
0:18:24 > 0:18:27I love these stir-fries, there's just no...
0:18:27 > 0:18:28I'm one of those sort of cooks.
0:18:28 > 0:18:32Don't need to worry too much, just get on with it.
0:18:32 > 0:18:33Now I've got some chillies.
0:18:33 > 0:18:36These are shredded chillies, but they're quite mild ones,
0:18:36 > 0:18:37so I'll put quite a few in there.
0:18:37 > 0:18:39I just want you to have a look at them.
0:18:39 > 0:18:41You can't really buy them like this in England,
0:18:41 > 0:18:43but they're very close to peppers,
0:18:43 > 0:18:45they don't look like chillies at all.
0:18:45 > 0:18:47Then I've got the little hot ones.
0:18:47 > 0:18:50I'll just put quite a lot of those in there.
0:18:50 > 0:18:53And note, I don't bother about taking any of the seeds out
0:18:53 > 0:18:56because this is Thailand, this is hot.
0:18:56 > 0:18:59You don't need to worry about it. I don't think so anyway.
0:18:59 > 0:19:01Everyone gets used to chillies.
0:19:01 > 0:19:06I sort of think that the way to tell the heat of chillies is like snakes.
0:19:06 > 0:19:11The smaller the snake, the hotter the poison, if you see what I mean.
0:19:11 > 0:19:13Just turn those over a bit.
0:19:13 > 0:19:15Now, to add some sauces.
0:19:15 > 0:19:18First of all, a good slug of ordinary soya sauce.
0:19:18 > 0:19:19About two tablespoons.
0:19:19 > 0:19:21And then some sweet soya sauce.
0:19:21 > 0:19:26The Indonesians call this ketchup, so a little bit of ketchup in there.
0:19:26 > 0:19:30And then some oyster sauce, just about a teaspoon or so.
0:19:30 > 0:19:32It's like gloopy stuff.
0:19:32 > 0:19:34Finally, some fish sauce.
0:19:34 > 0:19:37OK, that's the Thai fish sauce.
0:19:37 > 0:19:40There we are. Nam pla, it's called.
0:19:40 > 0:19:43Just turn that over for about half a minute.
0:19:43 > 0:19:46And then just add some Thai basil.
0:19:46 > 0:19:51This is holy basil, I grow this in my garden in England
0:19:51 > 0:19:54and it's really lovely and fragrant. You can grow it yourself.
0:19:54 > 0:19:58It's quite hard to buy in England, but get yourself some seeds.
0:19:58 > 0:19:59A really good handful of that.
0:19:59 > 0:20:04Stir that over. We're nearly there. See how easy it is.
0:20:04 > 0:20:05Finally, pork stock,
0:20:05 > 0:20:08and this was made for me in the market this morning.
0:20:08 > 0:20:11It's just pork knuckles, coriander root and garlic.
0:20:11 > 0:20:14A bit of that just to add some sauce. Turn it over.
0:20:16 > 0:20:18And that is it.
0:20:31 > 0:20:33Delicious-looking food from Rick, as always.
0:20:33 > 0:20:35As a new feature on the show, I'm going to show you
0:20:35 > 0:20:38a little masterclass, a little skills test,
0:20:38 > 0:20:42to show you how to joint and trim a French trimmed chicken breast.
0:20:42 > 0:20:45- Nice and simple.- OK, better be. - Sounds more complicated than it is.
0:20:45 > 0:20:47Basically, a chicken split between four cuts.
0:20:47 > 0:20:50You've got the legs, you can do the legs,
0:20:50 > 0:20:52then you've got the breast to go with it.
0:20:52 > 0:20:54What we're going to do is French trim it.
0:20:54 > 0:20:57First of all - this is just to make it look really nice -
0:20:57 > 0:20:58you remove the legs.
0:20:58 > 0:21:00- There's no cutting through any bone at this point.- Right.
0:21:00 > 0:21:02You can easily do it.
0:21:02 > 0:21:06So you just remove that part, ie cut this part here, turn it over,
0:21:06 > 0:21:08press the leg like that and as you press it,
0:21:08 > 0:21:11there's a little muscle, which a lot of chefs call
0:21:11 > 0:21:13the chef's eye, which is the best part of the meat.
0:21:13 > 0:21:15You need to get that and cut it through.
0:21:15 > 0:21:18So you remove the legs off. Do the same with this side.
0:21:18 > 0:21:21Flip that over and again that muscle will show up there.
0:21:21 > 0:21:23You go around with a knife.
0:21:23 > 0:21:26Just reminds me of when I was at college.
0:21:26 > 0:21:27There you go, so you've got the two legs.
0:21:27 > 0:21:30Now, to French trim the chicken breast,
0:21:30 > 0:21:32you remove the little winglets as well.
0:21:32 > 0:21:35Again, not cutting through any bones, so just remove those through.
0:21:35 > 0:21:37Straight through, like that.
0:21:37 > 0:21:41Then you get your chicken and use the larger knife
0:21:41 > 0:21:44and cut just down one side. You can choose whichever side you want.
0:21:44 > 0:21:46Just repeat the process.
0:21:47 > 0:21:50Then, what you can do is use a smaller knife
0:21:50 > 0:21:52and just ease this away...
0:21:52 > 0:21:55from the carcass. So you just cut through.
0:21:55 > 0:21:58Nice and simple, all the way through.
0:21:58 > 0:22:00Again, cutting through no bone.
0:22:00 > 0:22:02Go as close as you can to the chicken
0:22:02 > 0:22:05and it will go right through that knuckle there.
0:22:05 > 0:22:07And the chicken breast gets removed.
0:22:07 > 0:22:09- You do the same with that side as well.- OK.
0:22:09 > 0:22:12And then to French trim it, which is to make it look pretty.
0:22:12 > 0:22:16Because that looks nice, but just trim it all up, so it looks nice.
0:22:16 > 0:22:20You need to clean this bone. This is what they call French trim.
0:22:20 > 0:22:22You can do this on a rack of lamb as well.
0:22:22 > 0:22:25You just basically take the knife and go all the way round.
0:22:25 > 0:22:30- And you pull off the meat from the bone.- Oh!
0:22:30 > 0:22:33- I always wondered how you do that.- There you go.
0:22:33 > 0:22:36And then you just knock the knife straight through.
0:22:36 > 0:22:39That's trimmed off. If we were at college, as Bryn would know,
0:22:39 > 0:22:43- that would get about 70%. - I left college 15 years ago.
0:22:43 > 0:22:4770%. However, what you need to do is, they look underneath.
0:22:47 > 0:22:49And there's a little knuckle there.
0:22:49 > 0:22:51What you need to do is trim that knuckle flat.
0:22:51 > 0:22:53So you just get a knife and trim that knuckle flat,
0:22:53 > 0:22:56so when you turn it over, the bone stands upright.
0:22:56 > 0:22:59- Oh!- That's how to French trim a chicken breast.
0:22:59 > 0:23:02So, you can use that for all manner of different dishes.
0:23:02 > 0:23:05One dish I'm going to do is just with wild mushrooms
0:23:05 > 0:23:08in a classic sort of Madeira and wild mushroom sauce.
0:23:08 > 0:23:09On with the chicken.
0:23:09 > 0:23:12A bit like what Bryn did, we've got some oil in there.
0:23:12 > 0:23:15No butter at this point, we put that in later.
0:23:15 > 0:23:18In we go with the chicken. Salt and pepper.
0:23:18 > 0:23:19And start that cooking.
0:23:19 > 0:23:21- That's it?- That's it.- Great.
0:23:21 > 0:23:24Well, there's a little bit more to it as well.
0:23:24 > 0:23:26It's not just that, just a bit of chicken.
0:23:26 > 0:23:28That'll get cooked in the oven for about six minutes.
0:23:28 > 0:23:32- First up, congratulations on everything, really.- Thank you.
0:23:32 > 0:23:34I don't know where to start with your career,
0:23:34 > 0:23:37- because you started off at a very famous theatre school.- I did.
0:23:37 > 0:23:40- It started off quite good for you when you were young.- Yes.
0:23:40 > 0:23:43Didn't a little birdie tells me you auditioned for Bianca in EastEnders?
0:23:43 > 0:23:46I did, years ago.
0:23:46 > 0:23:48Literally months before I met the Spice Girls,
0:23:48 > 0:23:52I auditioned for Bianca in EastEnders.
0:23:52 > 0:23:55- So I had to do the whole, "Ricky!" But obviously...- Didn't get it.
0:23:55 > 0:23:58..wasn't as good, I wasn't as good. So, yeah,
0:23:58 > 0:24:00I carried on doing other auditions
0:24:00 > 0:24:03and then auditioned for the Spice Girls.
0:24:03 > 0:24:07Because you were the one that replaced somebody that left
0:24:07 > 0:24:11- and went to college.- Yes, went back to university. Michelle, bless her.
0:24:11 > 0:24:15You launched Wannabe, massive hit, I bet they're gutted now, aren't they?
0:24:15 > 0:24:18I know. Yeah, I do think about her...
0:24:18 > 0:24:19No, you don't!
0:24:21 > 0:24:22I was at college at the time.
0:24:22 > 0:24:25And I got this audition saying we've got a group together,
0:24:25 > 0:24:27but one of the girls is going back to university,
0:24:27 > 0:24:30would you come and audition? I was like, yeah, cool.
0:24:30 > 0:24:32I was used to going on auditions quite a lot,
0:24:32 > 0:24:35but this was very different.
0:24:35 > 0:24:38I knew straightaway when I met the other girls, crazy.
0:24:38 > 0:24:41That was it, you kind of had that bond even before...
0:24:41 > 0:24:44Straight away, yes. Straight away, it was really bizarre.
0:24:44 > 0:24:46I was very honest with the girls.
0:24:46 > 0:24:49I was only 18, so this was my first time away from home.
0:24:49 > 0:24:54But it was an amazing experience to meet them all, crazy.
0:24:54 > 0:24:56But nothing could have prepared you
0:24:56 > 0:24:58for what happened straight afterwards.
0:24:58 > 0:25:00Never. And it happened so quickly.
0:25:00 > 0:25:05It was so fast and we travelled the world and it was, yeah,
0:25:05 > 0:25:07a crazy, crazy time.
0:25:07 > 0:25:11Because it seems to me the whole music industry has changed now.
0:25:11 > 0:25:15Seriously, this is what the Spice Girls achieved - four Brits,
0:25:15 > 0:25:19- number one in 30 different countries...- 31, yeah.- 31, sorry.
0:25:19 > 0:25:23- That's the researcher. Nine UK number ones.- Yeah.
0:25:23 > 0:25:25- Three Christmas number ones.- Yeah.
0:25:25 > 0:25:29And in the year 2000, you'd already sold 53 million albums.
0:25:29 > 0:25:31Yeah, in 2000, so it's a bit...
0:25:31 > 0:25:36My fans, who are so loyal, they'll know more than me. So, yeah, I know.
0:25:36 > 0:25:38- Isn't that amazing? - It is, pretty much,
0:25:38 > 0:25:41because then you all split up and had separate careers as well.
0:25:41 > 0:25:43Yeah, and we've gone on to do our own things,
0:25:43 > 0:25:46which is lovely as well because as a group we were very successful,
0:25:46 > 0:25:48but again, people have allowed us
0:25:48 > 0:25:53to go off and do our own things as well, which has been great.
0:25:53 > 0:25:56The latest thing you're doing at the moment is the radio.
0:25:56 > 0:25:59I do my radio show, which is on Saturday. Four to seven on Heart.
0:25:59 > 0:26:03I play great music and have a bit of a laugh, which is really lovely.
0:26:03 > 0:26:06- You've got this clothing range. Tell us about that.- I have.
0:26:06 > 0:26:10I've got a children's clothing range at Argos. And it's out now.
0:26:10 > 0:26:14It's been amazing to create kind of mini-clothes
0:26:14 > 0:26:17that are still cool and wash...
0:26:17 > 0:26:20I know you haven't got children, but washable is very important.
0:26:20 > 0:26:23Inexpensive is very important.
0:26:23 > 0:26:27But still really cool, colourful, fun clothes for kids.
0:26:27 > 0:26:29It's been a real family thing as well.
0:26:29 > 0:26:32- Are the whole family involved in it? - The whole family.
0:26:32 > 0:26:33We did every meeting at home.
0:26:33 > 0:26:38So we had kind of materials and ideas everywhere.
0:26:38 > 0:26:41My little son picked colours, and Jade, my other half, I think
0:26:41 > 0:26:43he's very cool, quite snazzy.
0:26:43 > 0:26:45So he really helped with the design,
0:26:45 > 0:26:49and, yeah, it's been a real family, home-bred thing.
0:26:49 > 0:26:51And I've had great feedback.
0:26:51 > 0:26:53The mums are loving the clothes at Argos,
0:26:53 > 0:26:55so I'm really happy with that.
0:26:55 > 0:26:57Is that something you always wanted to do
0:26:57 > 0:26:59- but didn't get the opportunity? - Always.
0:26:59 > 0:27:04When I had my first son... God, he's going to be five this year, scary!
0:27:04 > 0:27:08..I just found it quite hard to find those kind of skinny jeans,
0:27:08 > 0:27:10but with cool T-shirts and hoodies,
0:27:10 > 0:27:13stuff they can play around in, but still look smart and fun.
0:27:13 > 0:27:16I just found that quite hard to find.
0:27:16 > 0:27:18And with girls, that are still pretty,
0:27:18 > 0:27:20but are still for children.
0:27:20 > 0:27:24Still little girls' dresses and party dresses and stuff like that.
0:27:24 > 0:27:27So I found that quite difficult to find.
0:27:27 > 0:27:30And I've always wanted to do my own range.
0:27:30 > 0:27:34- And here it is. It's out.- And best of luck with it as well.- Thank you.
0:27:34 > 0:27:37Just run through what I've done. The chicken is cooked.
0:27:37 > 0:27:40Just leave that to rest nicely before we carve it.
0:27:40 > 0:27:43I've chopped up some shallots and garlic in there.
0:27:43 > 0:27:45These are the mushrooms.
0:27:45 > 0:27:48- We've got some chanterelles, these trompettes de mort...- I love those.
0:27:48 > 0:27:53- What are they called?- Trompettes de la mort, or trumpet of death.- Oh!
0:27:53 > 0:27:55Shall we keep to the trompettes de la mort?
0:27:55 > 0:27:57These go...this is some Madeira.
0:27:57 > 0:28:02Put the Madeira in. Just a classic, simple little wild-mushroom sauce.
0:28:02 > 0:28:06Some stock. Obviously chicken stock. And you add that to it.
0:28:06 > 0:28:10The idea, a bit like Bryn did, we reduce that down a little bit...
0:28:10 > 0:28:14with everything else. Then we add our double cream to it as well.
0:28:15 > 0:28:18So just a really simple, classic dish.
0:28:18 > 0:28:20With the wild mushrooms.
0:28:20 > 0:28:21Salt and pepper.
0:28:21 > 0:28:25If we use the double cream, it won't split.
0:28:25 > 0:28:27- A little bit of salt and pepper. - Oh, really?
0:28:27 > 0:28:30- So, if you use single, it will split.- Single cream will split,
0:28:30 > 0:28:34but also don't use creme fraiche or any of that low-fat yoghurt stuff.
0:28:34 > 0:28:36None of that in here.
0:28:36 > 0:28:40- You're talking to me, I like full-fat cream.- There you go.
0:28:40 > 0:28:42A little bit of chives gone in there.
0:28:42 > 0:28:45And we just warm this up. Really, that's about it.
0:28:45 > 0:28:49And the classic French way to finish this off would be obviously
0:28:49 > 0:28:51- a touch of butter.- Butter.
0:28:51 > 0:28:54And we can mix that all together, like that.
0:28:55 > 0:28:57- I love it.- And as well as all that,
0:28:57 > 0:29:00- this year, if that wasn't enough... - Oh, yeah.
0:29:00 > 0:29:02This theatre, tell me about the little Spice Girls musical.
0:29:02 > 0:29:06- Oh, the Spice Girls musical?- Because it's the producer of Mamma Mia?
0:29:06 > 0:29:10Yes, it is, Judy Craymer. And also Jennifer Saunders is writing it.
0:29:10 > 0:29:12- Isn't that brilliant?- Right.
0:29:12 > 0:29:14I'm a huge fan of Jennifer Saunders anyway.
0:29:14 > 0:29:18- Because you were in Ab Fab, weren't you?- I was, this New Year.
0:29:18 > 0:29:21She had three specials - a Christmas special, a New Year special
0:29:21 > 0:29:24- and there's going to be an Olympic special as well.- Right.
0:29:24 > 0:29:27I was part of Absolutely Fabulous again,
0:29:27 > 0:29:29it's like being part of a little team.
0:29:29 > 0:29:32I went to the script meeting and you've got
0:29:32 > 0:29:35Jane Horrocks, June Whitfield, Joanna Lumley, it's amazing.
0:29:35 > 0:29:39And, yes, she is writing the Spice Girls musical, which we are hoping,
0:29:39 > 0:29:42fingers crossed, will be out at the end of this year.
0:29:42 > 0:29:46You'll have to come and see it. We could do a little dance!
0:29:46 > 0:29:50- Anyway, moving on to the chicken. - We've both done Strictly.
0:29:50 > 0:29:52I'm busy that day.
0:29:52 > 0:29:54You'd love to!
0:29:54 > 0:29:56You can do a bit of tango.
0:29:56 > 0:29:59You're quite tall. Check out them shoes, look at them!
0:29:59 > 0:30:03I've got very high shoes on, yeah. We could still do a little tango.
0:30:03 > 0:30:05- You are serious, are you? - Yeah. Come on.
0:30:05 > 0:30:07See, look, we've got the stance.
0:30:07 > 0:30:11- Yeah! - I'm much more into that sort of...
0:30:11 > 0:30:14I heard about your break dancing. We don't want any of that.
0:30:14 > 0:30:16You've just ruined my masterclass.
0:30:16 > 0:30:19- My new addition to this show has now been ruined.- Oh, sorry.
0:30:19 > 0:30:21- I wanted to dance with you. - Slice that up.
0:30:21 > 0:30:23They're all laughing in my ear.
0:30:23 > 0:30:25I had loads of Twitter saying how delicious you are
0:30:25 > 0:30:29- and I should try and dance... - Anyway, right, the chicken.
0:30:30 > 0:30:33- Just eat that.- Oh, I love it! Thank you.
0:30:33 > 0:30:36My producer called me this week and said, "What's your favourite spice?"
0:30:36 > 0:30:38And I went, "Coriander."
0:30:38 > 0:30:41- I didn't actually realise you were on the show.- Oh, my goodness.
0:30:41 > 0:30:43Dive in.
0:30:43 > 0:30:46- Mmm!- Happy? - It's my favourite thing, mushrooms.
0:30:46 > 0:30:48- Everything's my favourite thing. - Good actress as well.
0:30:53 > 0:30:56The tango was never my favourite dance routine anyway.
0:30:56 > 0:31:00Now, if you'd like to try cooking any of the brilliant studio recipes
0:31:00 > 0:31:04you've seen on today's show, all those are just a click away at...
0:31:04 > 0:31:07Today, we're looking back at some of the finest cooking
0:31:07 > 0:31:09from the Saturday Kitchen archives.
0:31:09 > 0:31:13Next up is a chef who always flies the flag for great British seafood.
0:31:13 > 0:31:17Here's Nathan Outlaw with a simple but perfect plaice recipe.
0:31:17 > 0:31:20Great to see you. What are we going to do
0:31:20 > 0:31:22to tempt Emma into eating fish for the first time?
0:31:22 > 0:31:26- What are we doing with it?- This won't help her. It's on the bone.
0:31:26 > 0:31:29- But it's a good flavour. - It's the best way to cook it.
0:31:29 > 0:31:31Especially family style at home, very simple.
0:31:31 > 0:31:34Three things. We need to chop these onions, slice these onions.
0:31:34 > 0:31:39We'll do one each. Then we need to prep the fish and make the butter.
0:31:39 > 0:31:42It's quite a simple dish to do.
0:31:42 > 0:31:45There's quite a lot of onions in here. Two whole onions.
0:31:45 > 0:31:47What I would serve this with is a few potatoes.
0:31:47 > 0:31:51So that would work quite well. Almost like a Lyonnais thing,
0:31:51 > 0:31:52with the potatoes in there.
0:31:52 > 0:31:56Basically we are making a base for the fish to sort of cook on.
0:31:56 > 0:32:00You don't have to use onions, you can use any vegetables,
0:32:00 > 0:32:02you can use any liquid, I'm going to use a dry cider,
0:32:02 > 0:32:05- this West Country cider here. - All right.
0:32:05 > 0:32:08So, where would people go wrong when they're cooking fish?
0:32:08 > 0:32:10Overcook it more than anything else?
0:32:10 > 0:32:13The biggest thing...the biggest piece of advice I can give
0:32:13 > 0:32:16is make sure everything is prepared in advance.
0:32:16 > 0:32:19What I mean by that is all the vegetables, all the sauces,
0:32:19 > 0:32:22everything you're going to put with it, before you cook the fish.
0:32:22 > 0:32:25The problem with fish is it overcooks very quickly
0:32:25 > 0:32:28and once you've started to cook the fish, there's no going back.
0:32:28 > 0:32:30It's always like a point of no return,
0:32:30 > 0:32:32so you've just got to make sure you get that...
0:32:32 > 0:32:34Once everything is prepared,
0:32:34 > 0:32:38just make sure you've got time to finish it off.
0:32:38 > 0:32:41So, we've got onions in there, a few bay leaves.
0:32:41 > 0:32:44A touch of salt in there as well.
0:32:44 > 0:32:46And a little bit of pepper, not too much.
0:32:46 > 0:32:49- And that goes straight into the oven as it is, 15 minutes.- Nothing else?
0:32:49 > 0:32:51No, nothing else.
0:32:51 > 0:32:54Oh, cider! Need a bit of cider.
0:32:54 > 0:32:55I had hold of it in my hand.
0:32:55 > 0:32:59- The clue was this.- You were holding it, you were hiding it.
0:32:59 > 0:33:04- He was hiding it from me. - Do you do this recipe often, then?
0:33:04 > 0:33:08All the time actually. I'm at home all the time cooking it.
0:33:08 > 0:33:12Yeah, a bit of cider. Beer is really nice as well.
0:33:12 > 0:33:14Don't worry, we'll edit that bit out.
0:33:14 > 0:33:17- Don't tell anyone. - How long is that going in for, then?
0:33:17 > 0:33:20That's going to go in this oven, a hot oven,
0:33:20 > 0:33:22at about 200 degrees for 15 minutes.
0:33:23 > 0:33:26We've got one in here which is going to be hot.
0:33:26 > 0:33:29- What are we doing next, then? - I'm just going to take the, er...
0:33:29 > 0:33:33- Nathan, what are we doing next?- He always winds me up when I come on.
0:33:33 > 0:33:35We're just good to take the edge off.
0:33:35 > 0:33:37You don't have to, you can just keep it whole.
0:33:37 > 0:33:39But because I know Emma's not a big fan of fish,
0:33:39 > 0:33:41I'm going to take the edges.
0:33:41 > 0:33:44That'll make it easy to get the fillets off, once it's cooked.
0:33:44 > 0:33:47- I'll keep the head on. You might have to stare at the fish.- OK.
0:33:47 > 0:33:50But don't worry, it's definitely dead,
0:33:50 > 0:33:53it's not going to talk to you or anything. Just take off the edge.
0:33:53 > 0:33:55That just makes it easier to take the fillets off the bone.
0:33:55 > 0:33:59What's it like for you? Your whole career is based on fish.
0:33:59 > 0:34:01When you have bad weather like we've been having,
0:34:01 > 0:34:04- when it's horrendous, to buy it must be a nightmare.- I'm lucky.
0:34:04 > 0:34:06The restaurants in Cornwall have been closed
0:34:06 > 0:34:10since just before Christmas, which makes it a hell of a lot easier.
0:34:10 > 0:34:12But we just have to be creative.
0:34:12 > 0:34:16I was talking to Jose about it, things like preserved fish,
0:34:16 > 0:34:19things like sardines, things like...
0:34:19 > 0:34:22- Salt cod.- Herring as well.
0:34:22 > 0:34:25Salt cod saved my life this year. There was no fish at all.
0:34:25 > 0:34:29We do preserved sardines and sort of herring stuff.
0:34:29 > 0:34:31This is because the boats can't get out,
0:34:31 > 0:34:34purely because of the bad weather we've been having.
0:34:34 > 0:34:36That's right, yeah. It's been very bad.
0:34:36 > 0:34:38Obviously the floods and everything, it's been terrible.
0:34:38 > 0:34:41So, next part of this, we need some butter, some shallots.
0:34:41 > 0:34:44- More onions, you've got to like onions for this one.- Yeah.
0:34:44 > 0:34:46Once they cook off, they're fine.
0:34:46 > 0:34:49If you think Emma is busy at television,
0:34:49 > 0:34:51you're pretty busy in the restaurants as well.
0:34:51 > 0:34:54- How many have you got now, three? - Four.- Four now?
0:34:54 > 0:34:58Yeah, we've got the two restaurants in Rock at the St Enodoc Hotel.
0:34:58 > 0:35:01They were my first ones. That's where the two-star restaurant is.
0:35:01 > 0:35:02Then we've got Outlaws there.
0:35:02 > 0:35:05And we've got Outlaws at the Capital Hotel in Knightsbridge.
0:35:05 > 0:35:09And my latest edition is actually inspired by what Jose does.
0:35:09 > 0:35:13- Similar to the sort of tapas style. - So, Cornish tapas, then?
0:35:13 > 0:35:15It's the British seafood.
0:35:15 > 0:35:18So, small plates that come out when they're ready.
0:35:18 > 0:35:21I tell you what, it's a fantastic one.
0:35:21 > 0:35:23It's a 14th-century building in Port Isaac.
0:35:23 > 0:35:27It's got eight tables, so it's not like, you know...
0:35:27 > 0:35:29- We couldn't stand up in there, Chef.- OK.
0:35:29 > 0:35:32It's that small, and it's a beautiful place.
0:35:32 > 0:35:35Is that something you want to do more of?
0:35:35 > 0:35:38I just think personally, this is a personal opinion, I think
0:35:38 > 0:35:40fine dining is sort of getting to a point where
0:35:40 > 0:35:43I don't know if people want it. They want casual.
0:35:43 > 0:35:45They still want really good food, really good hospitality,
0:35:45 > 0:35:48but they want it in a nicer environment.
0:35:48 > 0:35:51They still want the two-star thing as a treat.
0:35:51 > 0:35:56Yeah, but the casual dining scene is quite good. I really like that.
0:35:56 > 0:35:59Do you want me to chop the anchovies and put them in as well?
0:35:59 > 0:36:00Yes, please, then just mix it up.
0:36:00 > 0:36:03- Do you want to use a spoon instead of your hands?- Yeah.
0:36:03 > 0:36:06- Now, you mention... - I think she doesn't like anchovies.
0:36:06 > 0:36:08I'll try them.
0:36:08 > 0:36:12- Don't like anchovies? - You'll be fine.- They've gone in.
0:36:12 > 0:36:16- They are amazing.- A touch of lemon juice in there as well.
0:36:16 > 0:36:19- And then just mix that up while I get the fish out.- OK.
0:36:19 > 0:36:21I'm going to mix this together.
0:36:21 > 0:36:24OK. So, I presume you could keep this butter?
0:36:24 > 0:36:28Yes, the nice thing about this... I'll show you one we did earlier.
0:36:28 > 0:36:31If you've got plenty of butter, you could just make this up.
0:36:31 > 0:36:33It doesn't have to be the same one we made here,
0:36:33 > 0:36:37it could be different herbs. Then you could just mould it like that.
0:36:37 > 0:36:38It freezes well, doesn't it?
0:36:38 > 0:36:41Yeah, keep that in the freezer and it works with steak,
0:36:41 > 0:36:43it would work well with your duck leg as well.
0:36:43 > 0:36:46It's just a nice thing to have.
0:36:46 > 0:36:47I mentioned the restaurants,
0:36:47 > 0:36:50but you've just been filming a new series. What's that all about?
0:36:50 > 0:36:52- With Valentine Warner. - That's right, yeah,
0:36:52 > 0:36:56myself and Valentine have been going around Europe,
0:36:56 > 0:37:00we've done ten episodes. We're fishing in different locations.
0:37:00 > 0:37:05We've done two in Spain, which is nice, San Sebastian. Two in Italy.
0:37:05 > 0:37:09Two in France and then four in the UK. It's called Hook It, Cook It.
0:37:09 > 0:37:11It'll be out soon.
0:37:11 > 0:37:14- We haven't got a date yet.- Soon.
0:37:14 > 0:37:18It's going out all over the world as well, which is really a bit of...
0:37:18 > 0:37:21Making me a bit nervous because I'm new to that.
0:37:21 > 0:37:25But it was good fun. We just went to locations, we cooked for...
0:37:25 > 0:37:26We went to the Basque country
0:37:26 > 0:37:31and we cooked for this institute with older Spanish guys.
0:37:31 > 0:37:33It was a fantastic time.
0:37:33 > 0:37:36How can you tell when that fish is ready? Is it just done on time?
0:37:36 > 0:37:38I'll show you.
0:37:38 > 0:37:41On top of the fish, you basically want to check this part here,
0:37:41 > 0:37:42the thickest part.
0:37:42 > 0:37:46If it just pulls away from the bone, you know it's cooked, it's perfect.
0:37:46 > 0:37:49- You've left the roe in that as well. - Yeah, I love the roe.
0:37:49 > 0:37:53Do you love the roe, Chef? For me, I think it's one of the nicest parts.
0:37:53 > 0:37:55Particularly in the right season as well.
0:37:55 > 0:37:58Yeah, a lot of chefs take the roe out, but I think there's
0:37:58 > 0:38:02so much flavour in there so it's worth keeping in there.
0:38:02 > 0:38:04And the head. All the gelatine there.
0:38:04 > 0:38:07You're really selling this to Emma for breakfast.
0:38:07 > 0:38:09It's a perfect breakfast.
0:38:09 > 0:38:12You've got a few of the onions there as well.
0:38:12 > 0:38:16You can see they've caramelised and taken on all the cider as well.
0:38:16 > 0:38:19All that lovely juice has come out of the fish as well, which is nice.
0:38:19 > 0:38:22And then the butter, you're just browning it in the pan?
0:38:22 > 0:38:25Yeah, just browned off a bit and warmed through.
0:38:25 > 0:38:28Then we just spoon that over the top.
0:38:29 > 0:38:31Make sure it's all melted down.
0:38:31 > 0:38:35What's nice about it, it rests on the bone, so it's...
0:38:36 > 0:38:40I can't come on Saturday Kitchen without doing a butter sauce.
0:38:40 > 0:38:42It's out of homage to you, James.
0:38:42 > 0:38:45- Precisely, and just a little bit over the top.- It is a little bit.
0:38:45 > 0:38:47What are you going to call this, then?
0:38:47 > 0:38:51This is whole-baked plaice with cider onions
0:38:51 > 0:38:54- and anchovy and tarragon butter. - Looks fantastic.
0:38:59 > 0:39:02Looks pretty good. Right, we'll dive into this.
0:39:02 > 0:39:04When does the restaurant open again after the break?
0:39:04 > 0:39:09- We reopen on 31 January. - Look at that.
0:39:09 > 0:39:11Look at that, it's just its eyes.
0:39:13 > 0:39:16- Is this all for me?- Yeah. - The whole thing?
0:39:16 > 0:39:20- We're not allowed to read the next link until you eat it all.- Oh, stop.
0:39:20 > 0:39:24- You want to...?- Yeah, I don't know what to do with this.- Just do that.
0:39:24 > 0:39:26- No.- Dive into that.
0:39:28 > 0:39:32Do you know, it reminds me of the turbot in San Sebastian.
0:39:32 > 0:39:33Try that.
0:39:33 > 0:39:37- I like... I think I'm going to... - Don't pick the onions!
0:39:37 > 0:39:40- Right, look...- Try a little bit.
0:39:40 > 0:39:43- I feel like I'm being force-fed. - No, you're not being force-fed.
0:39:43 > 0:39:44Oh, OK, thank you.
0:39:50 > 0:39:53- It's actually quite nice. - Thank you very much.- No, no.
0:39:53 > 0:39:56He's only the best fish chef in the world!
0:39:56 > 0:39:59What I don't like is really strong fish.
0:39:59 > 0:40:02- And that isn't really strong fish. - Like anchovies.- Plaice is perfect.
0:40:02 > 0:40:05- Yeah, that they don't really... - It's for seasoning.
0:40:05 > 0:40:07It's fishy, but it's not.
0:40:11 > 0:40:15Simple food packed full of flavour. What can be better?
0:40:15 > 0:40:17Now it's time to join the great Keith Floyd
0:40:17 > 0:40:20on another trip around Britain and Ireland.
0:40:20 > 0:40:24He's in Ulster today competing in a regional cooking competition.
0:40:24 > 0:40:26This is classic cookery TV.
0:40:34 > 0:40:37No cooking programme of mine would be complete
0:40:37 > 0:40:38without a dollop of mythology.
0:40:38 > 0:40:41And I'm standing here on the Giant's Causeway,
0:40:41 > 0:40:45which it says here on my tea towel, issued by the National Trust,
0:40:45 > 0:40:48is the Giant's Causeway made by Fionn mac Cumhaill.
0:40:48 > 0:40:51You remember Fionn mac Cumhaill and the Heartbreakers.
0:40:51 > 0:40:53Great band in the early 17th century.
0:40:53 > 0:40:55Anyway, he was fighting for ever
0:40:55 > 0:40:57with this Scottish giant over the water there
0:40:57 > 0:41:01and they built this Causeway so they could do battle in the middle.
0:41:01 > 0:41:04But Fionn mac Cumhaill was a pretty smart kind of guy
0:41:04 > 0:41:06and he'd heard the Scottish giant was so big
0:41:06 > 0:41:09that he borrowed his son's school uniform, you know,
0:41:09 > 0:41:12Just William short trousers, a blazer and a peaked cap,
0:41:12 > 0:41:15walked across the Causeway so petrified of the Scottish giant
0:41:15 > 0:41:18and thought, "Blimey, if that's his son, what's his dad like?",
0:41:18 > 0:41:21threw a fit of pique and ripped up the Causeway
0:41:21 > 0:41:24and this is all that remains. Ha-ha!
0:41:30 > 0:41:33Ah, the Bushmills distillery. Yes, I remember.
0:41:33 > 0:41:36Of course, taking me there is a bit like giving a strawberry donkeys.
0:41:36 > 0:41:39But simply, to make the mash, the first stage,
0:41:39 > 0:41:42you add water from the River Bush to Irish barley.
0:41:42 > 0:41:45And the next thing I recall is the heady fumes of the wash -
0:41:45 > 0:41:50this is where the yeast is added which feeds off the sugar to make the alcohol.
0:41:50 > 0:41:53Then it's but a few wibbly-wobbly steps to the distillation plant,
0:41:53 > 0:41:57where the raw spirit is circulated through the system three times.
0:41:57 > 0:42:02I was surprised to learn this is the oldest distillery in the world
0:42:02 > 0:42:04and was first granted a licence in 1608...
0:42:04 > 0:42:06AD, of course.
0:42:06 > 0:42:08So this, then, is the end of the process.
0:42:08 > 0:42:10This is the end of the line.
0:42:10 > 0:42:14This is where this wonderful spirit is stored in oak barrels
0:42:14 > 0:42:16for up to ten years, you know that?
0:42:16 > 0:42:18Before it's bottled. But in the meantime,
0:42:18 > 0:42:22there's some other people getting a real kick out of this - the angels -
0:42:22 > 0:42:26because 20% of the liquor in these barrels
0:42:26 > 0:42:30evaporates up, and they call this the angels' share.
0:42:41 > 0:42:44Because I've got the breaking strain of a hot Mars bar,
0:42:44 > 0:42:47I tarried a while, as one does, assiduously discovering
0:42:47 > 0:42:49the subtle differences of the three whiskeys they make.
0:42:49 > 0:42:53Meanwhile, my devious ex-director stitched me up by entering me
0:42:53 > 0:42:56for the Taste Of Ulster culinary competition
0:42:56 > 0:42:58at the catering college in Portrush.
0:43:00 > 0:43:02You may start your cooking at any stage now,
0:43:02 > 0:43:07and we shall expect you to present your dishes to the judges at 2.45.
0:43:07 > 0:43:08Good luck to all of you.
0:43:12 > 0:43:14HE LAUGHS SILENTLY
0:43:14 > 0:43:18Forgive me, but cooking competitions make me very nervous,
0:43:18 > 0:43:21especially in the company of Ulster's finest chefs.
0:43:21 > 0:43:23These guys had no intentions of taking any prisoners,
0:43:23 > 0:43:25and I'm going the whole nine yards.
0:43:25 > 0:43:28When the whistle went, it was chop-chop, busy-busy, bang-bang.
0:43:28 > 0:43:29The competition was simple -
0:43:29 > 0:43:32create an original dish from local produce.
0:43:32 > 0:43:35It's a good idea to establish the regional identity of food,
0:43:35 > 0:43:38and I'd like to see a series of nationwide events like this
0:43:38 > 0:43:41which could result in British dishes being proudly presented in pubs,
0:43:41 > 0:43:45restaurants and hotels instead of being a frail candle in the wind.
0:43:45 > 0:43:49Now, what I'm doing here is frying till they're golden brown
0:43:49 > 0:43:51some very finely chopped onions,
0:43:51 > 0:43:56which are partly done now, and some very finely diced red pepper.
0:43:56 > 0:44:00Now, I want to make these a little bit golden and a little bit burnt
0:44:00 > 0:44:02because they are going into the stuffing of my fish faggots,
0:44:02 > 0:44:06another name of which we'll find before the programme's finished.
0:44:06 > 0:44:08These want to be a bit crisp and golden
0:44:08 > 0:44:10cos I want them to bring the sunshine out,
0:44:10 > 0:44:13to be a little bit crunchy, a little bit caramelised,
0:44:13 > 0:44:15to lift up the flavour of the scallops
0:44:15 > 0:44:17which is the basic ingredient of my dish.
0:44:17 > 0:44:21Now, if I can hopefully trust those to simmer away gently, Richard,
0:44:21 > 0:44:23using your feet, walk over here
0:44:23 > 0:44:27and I can explain a bit better exactly what I'm going to do.
0:44:27 > 0:44:28Close up here, look,
0:44:28 > 0:44:32this is the scallop meat chopped into small dice, OK,
0:44:32 > 0:44:35on top of which I'm going to place the coral of the scallop, OK?
0:44:35 > 0:44:40And what's going to happen is that's going to sit
0:44:40 > 0:44:43on the bed of salmon, like that,
0:44:43 > 0:44:47mixed with the things I'm frying in the pan over there.
0:44:47 > 0:44:49Then I'm going to cover the whole lot...
0:44:49 > 0:44:51You have to keep coming backwards. ..with that.
0:44:51 > 0:44:54Now that's the best I can do at the moment because this is a competition
0:44:54 > 0:44:57and this is burning and I don't get a second chance this time.
0:44:57 > 0:45:00We can't do one of those things like, "Oh, I already had one
0:45:00 > 0:45:04"prepared in the oven," because this is for real.
0:45:06 > 0:45:09To take the spotlight off me for a bit, have a look at this.
0:45:09 > 0:45:11Lightly beaten-out chicken breasts
0:45:11 > 0:45:13rolled over a salmon mousse studded with prawns.
0:45:13 > 0:45:16And here's a brilliant dish called Lamb Finbar.
0:45:16 > 0:45:19Essentially a loin of lamb wrapped in cabbage and pastry.
0:45:19 > 0:45:22You don't need to be Sherlock Holmes to realise that this lot have
0:45:22 > 0:45:24really put some thought and effort into this.
0:45:24 > 0:45:26They are, as we say in the trade, cooking on gas.
0:45:26 > 0:45:30Unlike me, who came on a wild card, a cabbage and a bit of fish.
0:45:33 > 0:45:35Go away, look at them.
0:45:35 > 0:45:36Go away!
0:45:36 > 0:45:39This is a secret winning recipe. Go away!
0:45:45 > 0:45:49GEESE HONK
0:45:51 > 0:45:54Here you are, come on. Some little bourbon biscuits for you all.
0:45:54 > 0:45:56That's the trouble with being in the public eye.
0:45:56 > 0:45:59You can't even step out of your own front door without finding
0:45:59 > 0:46:00a blasted camera crew there.
0:46:00 > 0:46:02If it isn't the Daily Mirror, it's the BBC.
0:46:02 > 0:46:04I'm a shy and retiring sort of person,
0:46:04 > 0:46:06which is why I live in this humble cottage here in Ireland,
0:46:06 > 0:46:09where I write my novels, compose my programmes and think very deeply
0:46:09 > 0:46:12about life and the meaning of cooking and stuff like that.
0:46:12 > 0:46:14As a rule, I wouldn't let you in, but the director begged me
0:46:14 > 0:46:17and said, "Please, please, show them your house
0:46:17 > 0:46:20"and show them something essentially Irish to cook."
0:46:20 > 0:46:23So I thought, "Oh, all right." So, come on in.
0:46:26 > 0:46:29Potato cakes, potato breads are very important to Irish cooking,
0:46:29 > 0:46:31to Irish diet, the whole bit.
0:46:31 > 0:46:33The best way to get them is to whip into Marks & Spencer's
0:46:33 > 0:46:36and buy a packet. But of course we wouldn't do a thing like that,
0:46:36 > 0:46:39we have to stand burning in front of a peat fire
0:46:39 > 0:46:40in front of an 18th-century stove,
0:46:40 > 0:46:44no magi-mixers, no electricity, and I've got to do the real business
0:46:44 > 0:46:46in the 200-year-old fashion.
0:46:46 > 0:46:48This is a pot of potatoes, OK?
0:46:48 > 0:46:50Back over here, Richard.
0:46:50 > 0:46:53Close-up onto this wickerwork sieve, strainer.
0:46:53 > 0:46:56You pour the potatoes out... if you can...
0:46:56 > 0:46:58Oh, dear! ..into there.
0:46:58 > 0:47:00This is very difficult.
0:47:00 > 0:47:04Right, carefully putting them in so as not to damage them.
0:47:05 > 0:47:07There we are. You lift those up.
0:47:07 > 0:47:10It's about this time you wonder why you're here.
0:47:10 > 0:47:12Happily, I am here with my great chum Fionnula,
0:47:12 > 0:47:15who knows all about potato bread.
0:47:15 > 0:47:17First of all, why couldn't we have saved trouble
0:47:17 > 0:47:19by peeling the potatoes first?
0:47:19 > 0:47:21That would have been helpful, wouldn't it?
0:47:21 > 0:47:23Because it's traditional to boil them in their skins.
0:47:23 > 0:47:27Also, you can save the skins and feed them to your chickens or pigs
0:47:27 > 0:47:29or you can throw them back in the fire again.
0:47:29 > 0:47:32I mean, do people still eat potato cakes a great deal in Ireland?
0:47:32 > 0:47:34Or is this just a trip down memory lane?
0:47:34 > 0:47:37Oh, no, they eat them still, you can buy them or make them at home
0:47:37 > 0:47:40or you can just go into any supermarket and buy them.
0:47:40 > 0:47:43You use them with the Ulster fry. That's very popular still.
0:47:43 > 0:47:45Brilliant. Look, Richard, I have to...
0:47:45 > 0:47:48This is the high point of a regular 18th-century farmer's day.
0:47:48 > 0:47:50There was no television in those days.
0:47:50 > 0:47:52He'd dress in the typical apparel I'm wearing today -
0:47:52 > 0:47:55silk bow tie, hand-chased cuff links, suede jacket,
0:47:55 > 0:47:56Rolex watch, everything -
0:47:56 > 0:48:00and he would set about peeling these. This is a boring process.
0:48:00 > 0:48:02So you take a little tour round this wonderful estate,
0:48:02 > 0:48:05the Ulster Folk Museum, and join us again
0:48:05 > 0:48:08when we are at a really interesting bit. OK, off we go.
0:48:10 > 0:48:13They're hot. Oh, I see, you pick them up with a fork.
0:48:21 > 0:48:23Every Sunday, they come in their thousands
0:48:23 > 0:48:25to savour the delights of yesteryear.
0:48:25 > 0:48:27I think there's a great plan afoot
0:48:27 > 0:48:29to turn these islands into one great theme park
0:48:29 > 0:48:31where nobody ever gets old and where Uncle Mac
0:48:31 > 0:48:35is still on the wireless saying, "Goodbye, children everywhere."
0:48:35 > 0:48:37Thrill to the memory of the three Rs.
0:48:37 > 0:48:40Christopher Robin, I wonder what prayers were said
0:48:40 > 0:48:41at the foot of this bed.
0:48:41 > 0:48:44I hope you enjoyed that little mini-tour around the park,
0:48:44 > 0:48:47around the estate. Rather interesting, I think you'll find.
0:48:47 > 0:48:49While you were away, I've been beetling away - ha-ha! -
0:48:49 > 0:48:53this is a beetle, crushing the potato into a fairly smooth
0:48:53 > 0:48:55but still lumpy mixture, adding some plain flour.
0:48:55 > 0:48:57You could add wholemeal flour if you want.
0:48:57 > 0:49:01Bit of butter, bit of salt. Now all I have to do is roll it out.
0:49:01 > 0:49:03If I'm a bit strange this morning, they built this cottage
0:49:03 > 0:49:06with doorways five-foot-three high and I just cracked my head
0:49:06 > 0:49:09in the most monstrous way on the top and it's actually spinning.
0:49:09 > 0:49:11So I'll have a quick cup of tea
0:49:11 > 0:49:15cos they always say, in an emergency, have a cup of tea, don't they?
0:49:15 > 0:49:17I forgot to put the milk and sugar in. Never mind.
0:49:17 > 0:49:20So we roll those out very quickly. A bit more flour on the top.
0:49:20 > 0:49:23- How thick do you think they ought to be?- A bit thinner than that.
0:49:23 > 0:49:25A bit thinner than that.
0:49:25 > 0:49:28And then, the griddle is up to frying speed.
0:49:28 > 0:49:31You cut out some little wedges using another 18th-century implement,
0:49:31 > 0:49:34the egg slice, like that.
0:49:34 > 0:49:36Whizz on round here, Richard, because on they go.
0:49:36 > 0:49:40Notice I have the griddle already dusted impeccably.
0:49:40 > 0:49:42Do a few more.
0:49:42 > 0:49:45Sorry to run in front of you, but we're not a studio production,
0:49:45 > 0:49:48we don't have 18 cameras and cutaways and stuff like that.
0:49:48 > 0:49:49We pop those on there.
0:49:51 > 0:49:53Another potato cake.
0:49:53 > 0:49:55And then... Come back here, Richard,
0:49:55 > 0:49:57I didn't say you could leave the stove.
0:49:57 > 0:50:00I want you to take a nice little shot of me roasting.
0:50:00 > 0:50:02Because I have a thing, what we call a pail.
0:50:02 > 0:50:04You see, in a minute, they'll do one of those magic things,
0:50:04 > 0:50:07the mixes, or a wobbly picture, and you'll see us eating
0:50:07 > 0:50:10these crisp, cooked, golden, delicious potato cakes.
0:50:10 > 0:50:12Close-up on there, and I'll step out of shot.
0:50:12 > 0:50:14HARP GLISSANDO
0:50:15 > 0:50:17So, there you are - 15 minutes later,
0:50:17 > 0:50:20they are cooked to perfection. Well, I think to perfection, anyway.
0:50:20 > 0:50:22You just place them onto the plate like that,
0:50:22 > 0:50:24add a little butter, have a little taste.
0:50:24 > 0:50:27- Fionnula, would you like to have a little taste?- Yes! Yes, please.
0:50:27 > 0:50:29So, you tell me if they're OK.
0:50:29 > 0:50:31There's one, there, for you.
0:50:31 > 0:50:33Right, while Fionnula's choking on that,
0:50:33 > 0:50:36I must tell you that we've had lots of letters from people
0:50:36 > 0:50:38saying, "How do you choose your locations?"
0:50:38 > 0:50:39We all know you've got griddles at home,
0:50:39 > 0:50:41you've got 18th-century fireplaces -
0:50:41 > 0:50:43in fact, you don't really need this lesson -
0:50:43 > 0:50:45but the way we choose the programmes,
0:50:45 > 0:50:46in the director's office,
0:50:46 > 0:50:48there's a very large map of the British Isles,
0:50:48 > 0:50:50and three darts, and we throw them at the board,
0:50:50 > 0:50:52and this one happened to land a little bit near Belfast.
0:50:52 > 0:50:54Anyway, enough little jokes and things like that -
0:50:54 > 0:50:57business is business, we've only booked this place till 11:30,
0:50:57 > 0:51:00the next party's coming in for one of her real demonstrations,
0:51:00 > 0:51:02so we must be, as they say, trotting along.
0:51:02 > 0:51:03See you in the next sequence.
0:51:06 > 0:51:10Right, I'm, in fact, in a state... Look down here, please.
0:51:10 > 0:51:14I've got my web of caul, OK? This is the fatty bit.
0:51:14 > 0:51:17My bed of salmon sitting there.
0:51:17 > 0:51:22Now, raw, chopped scallops, as I told you,
0:51:22 > 0:51:24mixed with my cooked peppers,
0:51:24 > 0:51:30onions, parsley, breadcrumbs, egg yolks and cream.
0:51:30 > 0:51:32Packet that on the top, like that.
0:51:33 > 0:51:37Then a piece of splendid Ulster bacon
0:51:37 > 0:51:40and the coral of the scallop on top of there.
0:51:40 > 0:51:43Right, fold that over.
0:51:43 > 0:51:44I've got to trim this.
0:51:44 > 0:51:47OK, Richard, you can come back to me now.
0:51:47 > 0:51:49I'm going to trim that into a little packet.
0:51:49 > 0:51:50Now, when I put this into the oven,
0:51:50 > 0:51:53it's going to be ten minutes before they judge it.
0:51:53 > 0:51:55I've never cooked this before -
0:51:55 > 0:51:57I've created it especially for this competition,
0:51:57 > 0:51:59and obviously I can't win,
0:51:59 > 0:52:01but I AM trying to use the things of Ulster -
0:52:01 > 0:52:03the fish, the cabbage, the bacon.
0:52:03 > 0:52:06I don't know if it's going to come out properly -
0:52:06 > 0:52:09hopefully, my experience as a cook tells me that it SHOULD work.
0:52:09 > 0:52:13I'm trying very, very hard on this. This is absolutely for real.
0:52:13 > 0:52:17And if you'd just leave me now, cos I'm going to put it in the oven!
0:52:22 > 0:52:24This is the bit that reminds me of sitting O levels,
0:52:24 > 0:52:27gazing at the ceiling while everyone is scribbling furiously away!
0:52:27 > 0:52:29John Croskery is putting the finishing touches
0:52:29 > 0:52:31to his Bird of Aughnacloy.
0:52:31 > 0:52:34I think the judges will probably need sunglasses
0:52:34 > 0:52:35to appreciate this one!
0:52:35 > 0:52:38Still, I must say that competition is looking pretty stiff, what?!
0:52:38 > 0:52:40And Archie's lamb is looking tickety-boo -
0:52:40 > 0:52:43it's got to be up with the leaders, you know, this one.
0:52:59 > 0:53:03Bacon and cabbage - you see, little lardons of bacon,
0:53:03 > 0:53:05fresh Ulster cabbage.
0:53:06 > 0:53:08Now, Chef Floyd, I must tell you
0:53:08 > 0:53:11- that you have five minutes left to bring your dish...- I've got my...
0:53:11 > 0:53:12..to bring your dish forward.
0:53:12 > 0:53:15- I'll be here, I'll be here!- OK. - Don't you worry about it.
0:53:16 > 0:53:18Thank you, Your Majesty!
0:53:19 > 0:53:21Ow!
0:53:21 > 0:53:23Do you ever get that sinking feeling?
0:53:23 > 0:53:25They're all here - the Lamb Gortfinbar,
0:53:25 > 0:53:27the Chicken Picasso -
0:53:27 > 0:53:30and if it doesn't win here, I sure the ICA will snap it up.
0:53:30 > 0:53:32And then, of course, for the Salvador Dali Award,
0:53:32 > 0:53:35there's this huge expanse of white Irish linen,
0:53:35 > 0:53:37where my Finn MacCool Burgers will lie in state.
0:53:37 > 0:53:39Medallions of beef with a herb sauce,
0:53:39 > 0:53:41and finally it's breast of chicken
0:53:41 > 0:53:43stuffed with salmon mousse and prawns.
0:53:51 > 0:53:54Richard, I'm not remotely interested in what you're doing, OK?
0:53:54 > 0:53:56If you want to reshoot this, you've got no chance,
0:53:56 > 0:53:59because this is where it's happening, here and now.
0:54:03 > 0:54:04These are my little...
0:54:09 > 0:54:11..my little Finn MacCool Burgers.
0:54:12 > 0:54:14Considering that I've never cooked this before,
0:54:14 > 0:54:16and certainly didn't do any homework,
0:54:16 > 0:54:17it's turned out really well -
0:54:17 > 0:54:19and, you know, I don't mind if I win or not.
0:54:19 > 0:54:21At least my own sense of honour is satisfied -
0:54:21 > 0:54:23I've stayed with the rules,
0:54:23 > 0:54:26I've created an original dish that tastes nice and looks good.
0:54:28 > 0:54:31The sauce, by the way, very simple - just the old egg-and-butter routine,
0:54:31 > 0:54:35but all you have to do is beat a couple of ounces of softened butter
0:54:35 > 0:54:38into two egg yolks over a very low heat for a second or two,
0:54:38 > 0:54:39pour it over your cabbage.
0:54:39 > 0:54:42By the way, it's good with anything - from asparagus to fish.
0:54:42 > 0:54:45It's really great entering these cookery competitions.
0:54:45 > 0:54:47Look, this is critical, my sauce is separating,
0:54:47 > 0:54:50and the cameraman says, "Could you just do that once again, please?
0:54:50 > 0:54:51"There was a shadow."
0:54:51 > 0:54:54To hell with the shadow - this is A Taste Of Ulster,
0:54:54 > 0:54:57and I'm now going to be disqualified because of you.
0:55:00 > 0:55:01APPLAUSE
0:55:05 > 0:55:07MUSIC: Peaches by The Stranglers
0:55:10 > 0:55:13Well, the winning dish was Lamb Gortfinbar.
0:55:13 > 0:55:15Well done, Archie Stewart!
0:55:19 > 0:55:21Well, yours looked pretty good to me, Keith.
0:55:21 > 0:55:23As ever on Best Bites, we're looking back
0:55:23 > 0:55:25at some of the most flavourful recipes
0:55:25 > 0:55:27from the Saturday Kitchen store cupboard.
0:55:27 > 0:55:29Still to come on today's Best Bites...
0:55:29 > 0:55:32Silvena Rowe wasn't taking any prisoners
0:55:32 > 0:55:35when she was up against Andrew Turner at the omelette challenge hobs -
0:55:35 > 0:55:38but how would they both do? Find out in just a few minutes.
0:55:38 > 0:55:41Lawrence Keogh treats us to a winter-warming classic -
0:55:41 > 0:55:42beef stroganoff.
0:55:42 > 0:55:46He uses beef fillet, lashings of cream and hot and sweet paprika
0:55:46 > 0:55:50to make his fantastic version of the traditional Russian dish...
0:55:50 > 0:55:53and Mel B faces her Food Heaven or Food Hell -
0:55:53 > 0:55:55would she get her Food Heaven, salmon coulibiac
0:55:55 > 0:55:57with carrot, asparagus and beans,
0:55:57 > 0:56:00or would she get her dreaded Food Hell,
0:56:00 > 0:56:02panko-topped scallops with black pudding,
0:56:02 > 0:56:04cauliflower puree and a vanilla and curry oil?
0:56:04 > 0:56:07Find out what she gets to eat in just a few minutes.
0:56:07 > 0:56:11Now, Jun Tanaka is celebrating all things British in this next clip,
0:56:11 > 0:56:15and he's treating us to some sensational street food.
0:56:15 > 0:56:18- So, welcome to the show, Jun. - You all right?- Happy new year.
0:56:18 > 0:56:19Yeah, happy new year.
0:56:19 > 0:56:21And on the menu you've brought together, like I said,
0:56:21 > 0:56:23about 16 gallons of rapeseed oil.
0:56:23 > 0:56:25Yeah. You don't HAVE to use that much rapeseed -
0:56:25 > 0:56:27you can use veg oil,
0:56:27 > 0:56:29and you can re-use it over and over again.
0:56:29 > 0:56:31- It makes a change from butter. - Yeah, exactly.- Yes!
0:56:31 > 0:56:33Well, we didn't have any butter for two weeks - there you go.
0:56:33 > 0:56:35So, what's on the menu, then? What's this?
0:56:35 > 0:56:37So, this is a Street Kitchen dish,
0:56:37 > 0:56:39which is a business I started
0:56:39 > 0:56:41with a really good friend of mine, Mark Jankel,
0:56:41 > 0:56:45and it's a street-food business, and we launched last year,
0:56:45 > 0:56:50in May, and we bought one of those vintage Airstream trailers...
0:56:50 > 0:56:55- Oh, right.- ..and we have one in Liverpool Street,
0:56:55 > 0:56:58and we serve British bistro dishes
0:56:58 > 0:57:01for the price of a chilled sandwich, basically.
0:57:01 > 0:57:03- This is one of them, then. - This is one of the dishes.
0:57:03 > 0:57:06This is... What have you got there, the neck?
0:57:06 > 0:57:08Yeah, this is the pork neck, which I've brined.
0:57:08 > 0:57:11- Now, brining - I absolutely love brining.- Right.
0:57:11 > 0:57:15Got water, some salt, sugar, garlic and rosemary,
0:57:15 > 0:57:19and I've just left the pork in the brine for about ten hours,
0:57:19 > 0:57:24and it just gives it this season, it gives it this wonderful flavour,
0:57:24 > 0:57:27- and also it keeps it really moist. - Right.
0:57:27 > 0:57:29And that's the confit inside of it -
0:57:29 > 0:57:31cos normally we'd do that with duck leg salted,
0:57:31 > 0:57:32and that's the brine, it's wet brine,
0:57:32 > 0:57:35but you do that with dry, and then you'd cook it in duck fat -
0:57:35 > 0:57:37- you're doing it with... - Rapeseed oil.- ..rapeseed oil.
0:57:37 > 0:57:40Which... I've got the last remaining bottle in Britain...
0:57:40 > 0:57:43LAUGHTER ..to make my mayonnaise in here.
0:57:43 > 0:57:44Don't split it.
0:57:44 > 0:57:45I'll try not to, there you go.
0:57:45 > 0:57:47OK, so, get rid of that -
0:57:47 > 0:57:51and the pork neck, you could ask your butcher to get it for you,
0:57:51 > 0:57:54- but you can use pork belly, pork shoulder...- Yeah.
0:57:54 > 0:57:56Anything that's got some fat running through it
0:57:56 > 0:57:58- will work beautifully with this. - Right.
0:57:58 > 0:58:00It takes about four hours to cook.
0:58:00 > 0:58:01Now, you say you can re-use that oil -
0:58:01 > 0:58:05but you can't deep-fry in rapeseed oil, can you?
0:58:05 > 0:58:06- Yeah, you could.- Can you?
0:58:06 > 0:58:09But, I mean, I don't see the point in deep-frying in rapeseed oil,
0:58:09 > 0:58:12- it seems kind of a waste. - No, but if you do this dish,
0:58:12 > 0:58:15you'll have rapeseed oil for the rest of your life, won't you, really?
0:58:15 > 0:58:17- LAUGHS:- Yeah, it's true!- Yeah.
0:58:17 > 0:58:21- So...- So, we've got the pork neck, which is being cooked.
0:58:21 > 0:58:25Just test it with a metal skewer - if it slides in easily,
0:58:25 > 0:58:28then it's perfectly cooked - and then all that rapeseed oil,
0:58:28 > 0:58:30just put it into the fridge and then you can re-use it
0:58:30 > 0:58:33- over and over again.- That's great.
0:58:33 > 0:58:36And then, just going to roll it up when it's slightly warm,
0:58:36 > 0:58:41just to shape it into a nice kind of sausage shape.
0:58:41 > 0:58:43- Right.- This is hot.
0:58:45 > 0:58:48- It's a bit chilly in here today, isn't it?- It is a bit.- Yeah.
0:58:48 > 0:58:50Or maybe it's because we were in hot countries before.
0:58:50 > 0:58:53- You've been in Thailand, haven't you? - Yeah, I just got back yesterday.
0:58:53 > 0:58:56- Yeah?- Amazing, amazing street food in Thailand.
0:58:56 > 0:58:59Some of the best in the world, I think.
0:58:59 > 0:59:03So, roll it up really tightly, loads of clingfilm.
0:59:03 > 0:59:06So, you're doing this with the neck - it's not often a piece of meat
0:59:06 > 0:59:10that you use, but you can use lamb neck, as well, which is fantastic.
0:59:10 > 0:59:13- Yeah.- It's also available. - It's all those forgotten cuts.
0:59:13 > 0:59:16- I love cooking forgotten cuts. - Very inexpensive, as well,
0:59:16 > 0:59:17once you get hold of it.
0:59:17 > 0:59:19- They're packed full of flavour. - Yeah.
0:59:19 > 0:59:22They use it for sausage meat, normally.
0:59:22 > 0:59:24You've got the mayonnaise, which HASN'T split.
0:59:24 > 0:59:25Hooray!
0:59:25 > 0:59:27THEY LAUGH
0:59:27 > 0:59:29I had some underneath, just ready for it.
0:59:29 > 0:59:31Look at that! There you go.
0:59:31 > 0:59:32Little bit of mayonnaise.
0:59:32 > 0:59:34Are you proud you've made mayonnaise?!
0:59:34 > 0:59:36I'm quite pleased with that! LAUGHTER
0:59:39 > 0:59:40- OK...- Yes.- Once it sets...
0:59:40 > 0:59:43Five years of doing this, and 30 years studying catering,
0:59:43 > 0:59:45and now I'm doing coleslaw. Go on, then.
0:59:45 > 0:59:51- And just slice it into nice sort of 1cm pieces...- Right.
0:59:51 > 0:59:54..and it sets that really, really firm
0:59:54 > 0:59:56- in the fridge.- Yeah.
0:59:56 > 0:59:58Er, blowtorch, maybe?
0:59:58 > 1:00:02Yeah, I'm getting it on there first, cos I've got to make the coleslaw.
1:00:02 > 1:00:04Get that nice and hot.
1:00:04 > 1:00:08And now I'm just going to caramelise the outside of the pork neck,
1:00:08 > 1:00:12- just to give it a nice, crispy shell.- Right.
1:00:12 > 1:00:15This is the thing that you want to do in advance,
1:00:15 > 1:00:17- you can keep that - but also, I suppose that freezes well.- Yeah -
1:00:17 > 1:00:21and in the fridge, that'll keep for a week, no problem at all.
1:00:21 > 1:00:25- So, about this street food, then... - Yeah.
1:00:25 > 1:00:28The idea is, it's like a mobile kitchen, I suppose.
1:00:28 > 1:00:30Is it a kitchen, or is it just... you make it in one place
1:00:30 > 1:00:33- and take it with you?- Yeah, we have a production kitchen in Battersea,
1:00:33 > 1:00:37which we launched...well, last year in May,
1:00:37 > 1:00:41and then we launched a hatch in that production kitchen,
1:00:41 > 1:00:43so you can buy food there Monday to Friday for lunch,
1:00:43 > 1:00:47and also we've got this vintage Airstream trailer,
1:00:47 > 1:00:51which is one of those American caravans, and we converted it...
1:00:51 > 1:00:53I didn't think you'd have a white caravan,
1:00:53 > 1:00:55like we have in the UK - you know, one of those things.
1:00:55 > 1:00:58- I thought you'd have something fancy. Yep.- Yeah - it looks like...
1:00:58 > 1:01:00It's a pretty cool thing.
1:01:00 > 1:01:03- And then converted it, and we can move that around...- Right.
1:01:03 > 1:01:08..and then we take all the food from the production kitchen in Battersea,
1:01:08 > 1:01:09load up the trailer,
1:01:09 > 1:01:14- take it down to Liverpool Street, and then serve lunch.- There you go.
1:01:14 > 1:01:16Easy as that. Give you more ideas for Marlow, you see?
1:01:16 > 1:01:19- Yeah, I've been thinking about that. - If you're not busy, you'd open it.
1:01:19 > 1:01:22- Hot-dog van.- Hot-dog van!
1:01:22 > 1:01:25But street food, kind of, in this country
1:01:25 > 1:01:27- has got a bad reputation, still, hasn't it?- Yeah.
1:01:27 > 1:01:31And it's kind of, you know, taking it to a different level.
1:01:31 > 1:01:34I don't know, there's many people waking up this morning
1:01:34 > 1:01:36with a doner kebab stuck to their face...
1:01:36 > 1:01:37You know what I mean?
1:01:39 > 1:01:41Don't deny it, Robert, we've all done it.
1:01:41 > 1:01:43I know!
1:01:43 > 1:01:45Scraped it off.
1:01:46 > 1:01:47Right, I'll lift this off...
1:01:47 > 1:01:49Could you crush those potatoes?
1:01:49 > 1:01:52- Yes, I'll do that, as well. - Bit of butter.- Yeah.
1:01:52 > 1:01:56- So, this dressing...- Yeah. - We need the peppers to go in there.
1:01:56 > 1:01:57Yeah, I'll do that, as well(!)
1:01:57 > 1:01:59You're working hard today, Chef.
1:01:59 > 1:02:01Little bit of vinegar goes in.
1:02:01 > 1:02:02Whoa...!
1:02:04 > 1:02:07On the gas AND with a blowtorch.
1:02:07 > 1:02:09Yeah.
1:02:09 > 1:02:13So, dressing, you've got parsley, mint and basil,
1:02:13 > 1:02:16little bit of English mustard...
1:02:16 > 1:02:18Goes in there.
1:02:18 > 1:02:20Little bit of the white wine vinegar.
1:02:20 > 1:02:23- Have you got any rapeseed oil left? - Yes, I've got that.
1:02:23 > 1:02:26- Where's that?- Here.- Ah! Yeah.
1:02:26 > 1:02:27Rapeseed oil goes in,
1:02:27 > 1:02:31and then we're going to add roasted green pepper...
1:02:31 > 1:02:35and that kind of helps to hold the whole sauce together.
1:02:35 > 1:02:38Hardly a ROASTED green pepper, is it, really?
1:02:38 > 1:02:39- Burnt green pepper.- Yeah.
1:02:40 > 1:02:43- That's all right.- That enough? - Yeah, perfect.- Right, there you go.
1:02:43 > 1:02:47Then that goes straight into cold water.
1:02:47 > 1:02:49Just move that out the way.
1:02:49 > 1:02:51Right, so, we've got raw celeriac going in here,
1:02:51 > 1:02:54which is remoulade, which is that fancy French dish,
1:02:54 > 1:02:58which is made with mustard and...sort of grain mustard,
1:02:58 > 1:03:01but because you're using all British ingredients...
1:03:01 > 1:03:03- 100% British. - ..we've got it with English mustard.
1:03:03 > 1:03:05- Exactly.- Is that quite difficult?
1:03:05 > 1:03:07To find literally, the entire menu,
1:03:07 > 1:03:09- 100%?- It's really difficult.- Yeah?
1:03:09 > 1:03:12And the thing about it is, to do it in a restaurant,
1:03:12 > 1:03:16where you need a varied, extensive menu, it's almost impossible,
1:03:16 > 1:03:19but because we only serve four dishes per day,
1:03:19 > 1:03:21which we change regularly,
1:03:21 > 1:03:25- it actually makes it a little bit more realistic.- Yeah.
1:03:25 > 1:03:26And it's a challenge.
1:03:26 > 1:03:30You know, I wanted to do 99.9% British produce,
1:03:30 > 1:03:33but Mark, who's my business partner
1:03:33 > 1:03:35and a really good friend of mine, I mean, he wanted 100%,
1:03:35 > 1:03:37wanted to keep it really pure,
1:03:37 > 1:03:41and so we don't use lemon, black pepper, no vanilla...
1:03:41 > 1:03:45- No vanilla.- Yeah.- Butter's allowed, though.- Butter is allowed, yeah.
1:03:45 > 1:03:46Little bit of that.
1:03:46 > 1:03:48- But in moderation. - THEY LAUGH
1:03:48 > 1:03:50Little bit more.
1:03:50 > 1:03:52I'll leave you a little bit. There you go.
1:03:52 > 1:03:55- And obviously rapeseed oil.- Yeah.
1:03:55 > 1:03:57If you can find any, that is. Yeah.
1:03:57 > 1:04:00- Right, so, we're just mashing this up.- Yep.- Yep.
1:04:00 > 1:04:02- Half the green pepper goes in.- Yeah.
1:04:02 > 1:04:04Let's get rid of this...
1:04:04 > 1:04:06and then just blend it up to make the dressing.
1:04:06 > 1:04:07OK.
1:04:07 > 1:04:09- This is ready.- Then to finish it off,
1:04:09 > 1:04:13we're going to dress some mixed leaves with the sauce...
1:04:13 > 1:04:15Which I'll do now.
1:04:16 > 1:04:18Might as well use it all up, eh?
1:04:21 > 1:04:23There we go.
1:04:23 > 1:04:25Right, there's your plate.
1:04:25 > 1:04:28- And the vinegar.- So, that's just white wine vinegar in there, yeah?
1:04:28 > 1:04:31White wine vinegar, mustard, roasted green pepper and herbs.
1:04:31 > 1:04:34And this roasted pepper, you've just plunged it in water,
1:04:34 > 1:04:36it just gets rid of the... the skin, you see?
1:04:36 > 1:04:38Nice and simple.
1:04:38 > 1:04:41Cos often you would roast these for a lot longer,
1:04:41 > 1:04:44but this is a much quicker way of doing it.
1:04:45 > 1:04:48Let's face it, we've invested in two blowtorches to do Tom's dish,
1:04:48 > 1:04:50you might as well use them up.
1:04:50 > 1:04:52- It's the new chef's tool.- Is it?
1:04:52 > 1:04:55Sous-vides and water baths - not any more. It's all about the blowtorch.
1:04:55 > 1:04:58Trouble is, you're not going to be able to find one this afternoon,
1:04:58 > 1:05:00even if you want one. There you go. Right...
1:05:00 > 1:05:02Got the coleslaw?
1:05:02 > 1:05:05- Got what? Coleslaw's done.- Yeah.
1:05:05 > 1:05:09- Bit retro today - coleslaw, chicken chasseur...- Yeah.
1:05:09 > 1:05:11There you go, right...
1:05:11 > 1:05:14- This dressing, I'll put a little bit of that in there.- Yeah, please.
1:05:14 > 1:05:17A touch of this dressing.
1:05:17 > 1:05:18How does it taste?
1:05:18 > 1:05:20There you go. Black pepper...
1:05:20 > 1:05:24that you can't find in the UK - but you've nicked that for your bit.
1:05:24 > 1:05:25- Did you put black pepper in it?! - LAUGHTER
1:05:25 > 1:05:27- Can we start again?- What...?!
1:05:27 > 1:05:30- I've been banging on about it... - No, that was...that was salt.
1:05:30 > 1:05:32Mark, I'm really sorry about this.
1:05:34 > 1:05:36Just get it on the plate.
1:05:38 > 1:05:40A little bit of the...
1:05:40 > 1:05:44If anybody asks, just say we haven't washed the lettuce.
1:05:44 > 1:05:46LAUGHTER
1:05:49 > 1:05:51Sauce goes on top.
1:05:52 > 1:05:56And that is your confit pork neck
1:05:56 > 1:05:58with carrot, cabbage and celeriac coleslaw
1:05:58 > 1:06:00and a herb coleslaw dressing.
1:06:00 > 1:06:02With a little bit of black pepper. Sorry about that.
1:06:08 > 1:06:09There we go. Right...
1:06:09 > 1:06:12Get started into this one. The food just keeps coming to you, Robert.
1:06:12 > 1:06:14- Yeah, it's nice, I like it. - You're in the right place.
1:06:14 > 1:06:17- I like it here.- Build your appetite up.- Right...- Dive into that.
1:06:17 > 1:06:19- That would work really well with lamb...- Yeah.
1:06:19 > 1:06:22I suppose that dressing's kind of like a salsa verde,
1:06:22 > 1:06:25- but you obviously can't use capers or gherkins...- Or anchovies.- Yeah.
1:06:25 > 1:06:27It makes it a bit challenging, but actually,
1:06:27 > 1:06:30- when you taste it, you don't really miss it.- Yeah.- Mm!
1:06:30 > 1:06:32Beautiful.
1:06:32 > 1:06:33- Happy with that?- Mm!
1:06:33 > 1:06:36- So, you're not going to get any.- No.
1:06:36 > 1:06:38- I'm the wrong end!- Exactly, yeah!
1:06:43 > 1:06:45And apologies again about the black pepper, Jun.
1:06:45 > 1:06:47I just couldn't help myself.
1:06:47 > 1:06:50Now, Andrew Turner had quite a bit of catching-up to do
1:06:50 > 1:06:54if he was going to beat Silvena Rowe's time of 24 seconds.
1:06:54 > 1:06:57Silvena actually thought her time wasn't good enough -
1:06:57 > 1:06:59but would either of them do any better? Let's find out.
1:06:59 > 1:07:01Right, let's get down to business.
1:07:01 > 1:07:04All the chefs that come onto the show battle it out against each other
1:07:04 > 1:07:06to see how fast they can make a simple three-egg omelette.
1:07:06 > 1:07:10- Silvena's time, pretty respectable - 24.24 seconds.- Not good enough!
1:07:10 > 1:07:13Right next to you, here, but on the wrong side of the board...
1:07:13 > 1:07:16- Yeah, I know. - 32 seconds - or 30-odd seconds.
1:07:16 > 1:07:19- I'm having a tenner on Silvena, I think.- Oh, mwah!
1:07:19 > 1:07:22- I'll double it.- All right, you're on.- I'll put 100 quid on it.
1:07:22 > 1:07:23I've seen him in rehearsal.
1:07:23 > 1:07:26All right, are you ready? Three-egg omelette... Hold on!
1:07:26 > 1:07:28- Come on, then! Aah!- Easy in the ranks.
1:07:28 > 1:07:29Three, two, one, go!
1:07:32 > 1:07:33Go on, Silvena!
1:07:34 > 1:07:36Oh, my God!
1:07:36 > 1:07:37This is not happening today.
1:07:42 > 1:07:44Take your time. Just make sure they're cooked.
1:07:47 > 1:07:49Look at her go! Look at her go, look!
1:07:51 > 1:07:53Make sure it's cooked.
1:07:55 > 1:07:57- Yeah! - GONG CLASHES
1:07:57 > 1:07:59- Ooh, close!- Ooh, good...- Very close.
1:07:59 > 1:08:03- You nearly lost your tenner, I nearly lost 100 quid, then.- Yeah!
1:08:03 > 1:08:05- Right, let's have a taste. - God, give me strength.
1:08:05 > 1:08:08- Don't know whether it's cooked this time.- Yeah, it's all right.
1:08:08 > 1:08:10- It's all right.- Oh, don't show off.
1:08:10 > 1:08:12This one...
1:08:15 > 1:08:17Yeah, there's nothing wrong with that(!)
1:08:17 > 1:08:19That looks lovely(!)
1:08:19 > 1:08:21Oh, you're nasty!
1:08:21 > 1:08:26God, you are so nasty! Male chefs are so competitive. Oh, my God.
1:08:26 > 1:08:28Don't you dare.
1:08:28 > 1:08:31- Andrew.- Yeah. - Before you get hit...- Yeah.
1:08:31 > 1:08:34- I don't mind that, actually.- Yeah!
1:08:34 > 1:08:37- That IS an omelette. - Thank you very much.
1:08:37 > 1:08:39And you are quicker than where you were.
1:08:39 > 1:08:42- 32.08 seconds.- Thank you very much. - That can go back to you.
1:08:42 > 1:08:44But how quick?
1:08:44 > 1:08:46- Ooh...- Well...
1:08:46 > 1:08:49- Not very quicker. You did it in 28... - Oh, I'm a different side.
1:08:49 > 1:08:52- He's moved up!- There you go, right next to Brian Turner, there you go.
1:08:52 > 1:08:54- Lovely.- Well done.
1:08:54 > 1:08:58- Uncle Turner.- The two Turners together, there you go.- Infamous.
1:08:58 > 1:09:01- Silvena.- Agh, don't, don't, don't.
1:09:01 > 1:09:06I seem to have a chronic problem with the omelette on this programme.
1:09:06 > 1:09:08Chronic problem.
1:09:08 > 1:09:12You weren't quicker - you did it in 26.68 seconds.
1:09:12 > 1:09:15- Yeah...- Yeah. Useless.
1:09:19 > 1:09:21You've made it onto the board, Andrew,
1:09:21 > 1:09:24but in all honesty, I think you could probably both do better.
1:09:24 > 1:09:26Keep practising.
1:09:26 > 1:09:30Now, Lawrence Keogh never disappoints with his classic style of cooking -
1:09:30 > 1:09:33and look no further if you need some inspiration
1:09:33 > 1:09:35for a warming midweek supper.
1:09:35 > 1:09:37- Great to have you back on the show. - How are you, mate? Thanks.
1:09:37 > 1:09:39- Congratulations on your new job. - Yeah.- The Wolseley.
1:09:39 > 1:09:41Tell us about the Wolseley, and the dishes...
1:09:41 > 1:09:43Well, first of all, the dish you're going to cook.
1:09:43 > 1:09:46The dish we're going to cook is a fillet of beef stroganoff
1:09:46 > 1:09:48with paprika, white wine vinegar, white wine cream -
1:09:48 > 1:09:51lashings of double cream, very good for you this time of year.
1:09:51 > 1:09:52- Sounds good.- And mushrooms,
1:09:52 > 1:09:54and it's finished with gherkins and sour cream -
1:09:54 > 1:09:55but this is a proper classic.
1:09:55 > 1:09:58It was shown to me years ago by a very good friend of mine,
1:09:58 > 1:10:00Mark Tazzioli, if he's watching,
1:10:00 > 1:10:01and it's a proper a la carte dish,
1:10:01 > 1:10:03it really is a cook-to-order dish.
1:10:03 > 1:10:05So, we're going to do a little pilaf to go with it.
1:10:05 > 1:10:07It's normally done with little straw fries.
1:10:07 > 1:10:09Yeah, so what you do, the fillet.
1:10:09 > 1:10:11You lay it... That's the tail end of the fillet.
1:10:11 > 1:10:13This is the tail, just explain.
1:10:13 > 1:10:15- You have the middle bit here for the fillet steaks?- Yeah.
1:10:15 > 1:10:18- The Chateaubriand. - The Chateaubriand up the end.
1:10:18 > 1:10:20This is obviously not used a lot
1:10:20 > 1:10:22but you can ask your butcher to do this.
1:10:22 > 1:10:25If you want to, you can do this dish with chicken,
1:10:25 > 1:10:29if you're a bit...don't really fancy some red meat this time of year.
1:10:29 > 1:10:30If you want other pieces of meat,
1:10:30 > 1:10:33sirloin would be another one to go with it.
1:10:33 > 1:10:36Yeah, but there is a secret to this dish, which we're going to show you.
1:10:36 > 1:10:38There are some simple techniques to follow.
1:10:38 > 1:10:40If you don't get it right, you can ruin the whole dish.
1:10:40 > 1:10:43We've got to keep the beef quite rare when we sear it.
1:10:43 > 1:10:46So the stroganoff, often found in a lot of old, classic menus...
1:10:46 > 1:10:48Yeah, you know, the thing about it,
1:10:48 > 1:10:51I was fortunate to be classically French trained
1:10:51 > 1:10:54in the day at the Berkeley and Ritz Casino in London.
1:10:54 > 1:10:57Once you're classically French trained, like you know,
1:10:57 > 1:10:59James, it's like being a musician, isn't it?
1:10:59 > 1:11:01You can change your styles and move around.
1:11:01 > 1:11:03We have got two types of paprika in here.
1:11:03 > 1:11:05We've got a sweet and a hot.
1:11:05 > 1:11:06In goes the sweet and hot.
1:11:06 > 1:11:08Paprika is a dried bell pepper.
1:11:08 > 1:11:10You know, it's dried out.
1:11:10 > 1:11:12Straight in with some vegetable.
1:11:12 > 1:11:14This pan is going to be absolutely smoking.
1:11:14 > 1:11:16- So the onions have gone in there. - Yeah.
1:11:16 > 1:11:19- You don't want any colour on these onions?- No. Just a sweat.
1:11:19 > 1:11:22- You're going to show people how to do a re-peel, aren't you?- Yeah.
1:11:22 > 1:11:25This beef, just give it a quick toss through the paprika.
1:11:25 > 1:11:27This pan is smoking.
1:11:27 > 1:11:30The onions have gone in, a little bit of butter.
1:11:30 > 1:11:32- That is hot.- That is really hot.
1:11:32 > 1:11:35This would be often done at the table, wouldn't it? LAUGHTER
1:11:35 > 1:11:37This would be done at the table. By the maitre d'.
1:11:37 > 1:11:40- I will get a pair of tongs, Chef. - Turning the fire alarm off...
1:11:40 > 1:11:42- Evacuate.- Taxi!
1:11:42 > 1:11:44LAUGHTER
1:11:44 > 1:11:46- Be very quick without. - I'm on it, I'm on it, Chef.
1:11:46 > 1:11:47Show it the pan.
1:11:47 > 1:11:50Now tell us about the Wolseley, then. It's a famous old building.
1:11:50 > 1:11:55Yeah, it originally was car showrooms back in the '20s.
1:11:55 > 1:11:57Then it was a bank. I remember going to pick up a paycheque there
1:11:57 > 1:12:00when I was at the Ritz, you know.
1:12:00 > 1:12:03And, it is owned by Jeremy Corbin and Chris King and, erm...
1:12:05 > 1:12:06And, er...
1:12:06 > 1:12:09Sorry, guys, Chris Corbin and Jeremy King.
1:12:09 > 1:12:11You start tomorrow!
1:12:11 > 1:12:12LAUGHTER
1:12:12 > 1:12:14Sorry, boss, I will get it right.
1:12:14 > 1:12:16Was starting tomorrow!
1:12:16 > 1:12:18I had to find him the address this morning.
1:12:18 > 1:12:19He hadn't got a clue where it is!
1:12:19 > 1:12:21LAUGHTER
1:12:21 > 1:12:23- Take that out and strain it.- OK.
1:12:23 > 1:12:27I've been a long admirer of the pair of them
1:12:27 > 1:12:31and they started off Le Caprice and the Ivy and Chikis etc.
1:12:31 > 1:12:33You're a big fan of them, as well.
1:12:33 > 1:12:35Right, in goes some butter.
1:12:35 > 1:12:38You've got to keep that beef as blue as you can. That's the secret.
1:12:38 > 1:12:40A little cartouche.
1:12:40 > 1:12:43A piece of paper, greaseproof, of course.
1:12:43 > 1:12:46Not a newspaper. And you just...
1:12:46 > 1:12:48In goes the shallots.
1:12:48 > 1:12:50Fold that over,
1:12:50 > 1:12:53place that over the top of the rice.
1:12:53 > 1:12:55That sits on there.
1:12:55 > 1:12:57Mushrooms...
1:12:57 > 1:12:59That's it. Sweat them off.
1:12:59 > 1:13:01There you go.
1:13:01 > 1:13:03It's a very, very busy restaurant.
1:13:03 > 1:13:06It does about 350, 380 for breakfast.
1:13:06 > 1:13:08A good 250, 280 for lunch.
1:13:08 > 1:13:11190 for afternoon tea
1:13:11 > 1:13:12and a good 400 for dinner.
1:13:12 > 1:13:15It's open 364 days of the year.
1:13:15 > 1:13:18I've gone from looking after 30 chefs to looking after 60 chefs.
1:13:18 > 1:13:19Wow!
1:13:19 > 1:13:22It's quite a big job to take on.
1:13:22 > 1:13:25Would it be right to say it's definitely one of the busiest restaurants in London?
1:13:25 > 1:13:28It is one of the busiest restaurants in London and Piccadilly
1:13:28 > 1:13:30and, yes...
1:13:30 > 1:13:32At first I wasn't too sure about taking the job on board
1:13:32 > 1:13:35but I've met the team, I've met the team of chefs in the kitchen.
1:13:35 > 1:13:38I like the company, the company's moving in the right direction.
1:13:38 > 1:13:43There's a lot of expansion and, no, it's a nice change.
1:13:43 > 1:13:46It's a great place to eat.
1:13:46 > 1:13:49- It's very, very fashionable to eat there.- Yeah.
1:13:49 > 1:13:51Right, shallots.
1:13:51 > 1:13:54- Yeah.- OK? In there.
1:13:54 > 1:13:56This is the trick.
1:13:56 > 1:13:57Put tomato puree in there, Chef.
1:13:57 > 1:14:01- That's why you're here, isn't it? - Yes. LAUGHTER
1:14:04 > 1:14:07By the way, I'm available to be the new head chef of the Wolseley
1:14:07 > 1:14:09if you want me to.
1:14:11 > 1:14:14- In rehearsals, it's always fine. - Yeah.
1:14:14 > 1:14:16In goes the vinegar, go on.
1:14:16 > 1:14:19- Now the vinegar goes in, which is the secret.- I can smell it.
1:14:19 > 1:14:20You must evaporate the vinegar.
1:14:20 > 1:14:22If you don't evaporate the vinegar,
1:14:22 > 1:14:25you're going to taste that acidity and it's not very nice.
1:14:25 > 1:14:28- So you cook the vinegar out, get rid of it.- Yeah.
1:14:28 > 1:14:31You've got the rice in the oven, haven't you, Chef?
1:14:31 > 1:14:33Like you said, it's an old building, that place, as well.
1:14:33 > 1:14:36- The kitchen's downstairs? - The kitchen's downstairs.
1:14:36 > 1:14:37Quite an odd layout?
1:14:37 > 1:14:40Six lifts sending food up and down, it is a busy site.
1:14:40 > 1:14:42Once you evaporate the vinegar...
1:14:42 > 1:14:45If you want to evaporate things quickly, make a well,
1:14:45 > 1:14:48move it to the outside, pours in the middle, evaporates.
1:14:48 > 1:14:50White wine, OK?
1:14:50 > 1:14:54This is a classic dish that would be found on a lot of restaurant menus,
1:14:54 > 1:14:56- traditionally Russian, of course? - Absolutely classic.
1:14:56 > 1:14:58It's a Russian dish.
1:14:58 > 1:15:01It was popular in a cookbook in the 1860s.
1:15:01 > 1:15:03Sour cream and things like that.
1:15:03 > 1:15:05Your era, Sandy?
1:15:05 > 1:15:06Yeah, thank you.
1:15:06 > 1:15:08I needed that!
1:15:08 > 1:15:11It was traditionally served with crispy fries,
1:15:11 > 1:15:13like strong potatoes, stick fries.
1:15:13 > 1:15:17Then it became popular in Hong Kong and the Americans took it there
1:15:17 > 1:15:19and they started serving rice with it.
1:15:19 > 1:15:22- It's very popular now with a side of rice on the side.- Right.
1:15:22 > 1:15:24So we reduce that white wine.
1:15:24 > 1:15:26You need to get rid of the vinegar, that's the key to it.
1:15:26 > 1:15:29You must evaporate the vinegar and keep the beef as blue as possible.
1:15:29 > 1:15:32This is where, if you're on the healthier trip...
1:15:32 > 1:15:34Don't go any further.
1:15:34 > 1:15:36- Yum.- You'll like this one, James.
1:15:36 > 1:15:39I haven't used any butter or cream since I got back.
1:15:41 > 1:15:43You went on holiday, didn't you?
1:15:43 > 1:15:46- Right.- Let's season the sauce. - Yeah.- OK.
1:15:48 > 1:15:50What's nice is I drained this from the beef.
1:15:50 > 1:15:51You want to get all that in there.
1:15:51 > 1:15:53Let's get the sauce right first.
1:15:53 > 1:15:57Let's get the sauce right, otherwise you'll keep overcooking the beef.
1:15:57 > 1:15:58We just want to warm it through.
1:15:58 > 1:16:00So the sauce first and then you put the beef back in
1:16:00 > 1:16:03just to finish it off.
1:16:03 > 1:16:05- That's your little pilaff. - Salt and pepper.
1:16:07 > 1:16:09What rice have you used for this, just long-grain rice?
1:16:09 > 1:16:12Yeah, long-grain rice. You can use an Uncle Ben's,
1:16:12 > 1:16:13something like that.
1:16:13 > 1:16:16- There you go.- Right, now...
1:16:17 > 1:16:19- This is just warmed through, the sauce now.- Yeah.
1:16:19 > 1:16:22Like I said, if you want to do this with chicken, you can.
1:16:22 > 1:16:24- Yeah.- OK.
1:16:25 > 1:16:28Now it's good for a dinner party, this, because...
1:16:28 > 1:16:29It's a proper...
1:16:29 > 1:16:3319... The old sort of... The old '70s classic cordon bleu, isn't it?
1:16:34 > 1:16:36A dish that would be done.
1:16:38 > 1:16:39That's delicious.
1:16:39 > 1:16:42- Can I borrow your serving spoon? - Yeah.
1:16:43 > 1:16:46- That's ready. - Can you turn the gas off?
1:16:46 > 1:16:48- That's unbelievably quick.- Yeah.
1:16:48 > 1:16:51You know, Lawrence, your leg was vibrating in time with the stirring.
1:16:51 > 1:16:53LAUGHTER
1:16:54 > 1:16:58It's the old dancing leg, isn't it?
1:16:58 > 1:17:00Henry, is yours shaking?
1:17:00 > 1:17:03Just watching you, Lawrence.
1:17:03 > 1:17:05It's a privilege.
1:17:05 > 1:17:07It's a pleasure.
1:17:07 > 1:17:10What a nice bunch of guests you've got here today.
1:17:10 > 1:17:13I can't believe the speed you're working.
1:17:13 > 1:17:14I've done half of it!
1:17:14 > 1:17:15Yes, well I know.
1:17:15 > 1:17:18I can show you how to work more slowly, later on.
1:17:18 > 1:17:20Can you? I look forward to it.
1:17:20 > 1:17:23So julienne gherkins on top, nice, thin strips.
1:17:23 > 1:17:25A nice spoonful of sour cream.
1:17:25 > 1:17:28You didn't get my spoon.
1:17:28 > 1:17:29Yeah.
1:17:29 > 1:17:30LAWRENCE CHUCKLES
1:17:30 > 1:17:33So sour cream on top. Have you got the chopped parsley done, Chef?
1:17:33 > 1:17:36- The chopped parsley is there. - Chopped parsley.
1:17:37 > 1:17:41- A little bit of chopped parsley. - Spoon with the paprika in it. - Thank you, Chef.
1:17:41 > 1:17:43Can you remind me what that is again?
1:17:43 > 1:17:46- So there is your classic beef stroganoff...- Wow!
1:17:46 > 1:17:48..paprika, cream and rice.
1:17:48 > 1:17:50- Wow!- As easy as that.
1:17:55 > 1:17:57It looks great.
1:17:57 > 1:17:58He's even applauded himself. There you go.
1:17:58 > 1:18:00LAUGHTER
1:18:00 > 1:18:03This is where you get to dive into this.
1:18:03 > 1:18:04- We do, do we?- Wow!
1:18:04 > 1:18:06Is it unbelievably hot?
1:18:06 > 1:18:08It's not that spicy, is it, really?
1:18:08 > 1:18:10There's a sweet paprika and a hot paprika.
1:18:10 > 1:18:13You can blend your own if you don't like things too hot.
1:18:13 > 1:18:16I was in Budapest this summer, where they had the sweet
1:18:16 > 1:18:19and the strong paprika. It was fascinating.
1:18:19 > 1:18:21That's not the smoked one, that's the sweet one.
1:18:21 > 1:18:23The smoked one has been smoked over coals.
1:18:23 > 1:18:26- There's a lot in Spanish cookery, isn't there?- That's beautiful.
1:18:26 > 1:18:29That is a lovely dish. I think that's a cracking dish...
1:18:29 > 1:18:32- You must taste that. - It's fantastic.- That is wonderful.
1:18:32 > 1:18:35- The secret is with that beef. You fry it off, drain it off.- That's it.
1:18:35 > 1:18:38Show it the pan, get it out and you reduce the vinegar.
1:18:38 > 1:18:40Important parts, searing the beef and the vinegar.
1:18:40 > 1:18:43If you don't get those right, you can ruin it. Stick to those basic principles.
1:18:43 > 1:18:46If you use chicken, would you tweak it or do it exactly the same?
1:18:46 > 1:18:49I think it's one of them dishes you can do after Christmas for turkey,
1:18:49 > 1:18:52- leftover turkey. Do exactly the same.- You're a bit late now, mate.
1:18:52 > 1:18:55A bit late now. Use it next year!
1:18:59 > 1:19:02Absolute classic stuff there, Lawrence.
1:19:02 > 1:19:05Now when Mel B came into the studio to face her Food Heaven,
1:19:05 > 1:19:09or Food Hell, she was certainly fishing for salmon votes.
1:19:09 > 1:19:13But would she end up diving towards scallops? Let's find out.
1:19:13 > 1:19:16Everyone in the studio has made their minds up. Mel, just to remind you.
1:19:16 > 1:19:19Food Heaven would be sat here. Well, two ways actually,
1:19:19 > 1:19:22- smoked salmon as well as fresh salmon.- Nice.
1:19:22 > 1:19:25Cooked with a little bit of puff pastry, with some spinach
1:19:25 > 1:19:28to keep it nice and healthy for you, carrots and asparagus
1:19:28 > 1:19:29and beans and stuff like that,
1:19:29 > 1:19:31a nice, little panache of vegetables.
1:19:31 > 1:19:32Alternatively...
1:19:32 > 1:19:34I don't want to do that bit.
1:19:34 > 1:19:36It could be these little fellows over here.
1:19:36 > 1:19:40Scallops, which could be turned into a great dish with cauliflower
1:19:40 > 1:19:42- puree and black pudding.- Not great.
1:19:42 > 1:19:44We know what people at home want to see - Heaven.
1:19:44 > 1:19:47- But what about these guys? - Watch it.
1:19:50 > 1:19:54- Kevin stuck to his guns and decided to go for scallops.- Oh...
1:19:54 > 1:19:56Because you have to try them, they're beautiful.
1:19:56 > 1:19:59You're not getting my DVD.
1:19:59 > 1:20:02However, you have to thank him because he changed his mind.
1:20:02 > 1:20:05- You did?- Yes, he did.
1:20:05 > 1:20:07I love you! Mwah!
1:20:07 > 1:20:09You've gone off me now!
1:20:09 > 1:20:12- You've gone off me from the start of the show.- I'm so excited.
1:20:12 > 1:20:14Salmon, there you go.
1:20:14 > 1:20:16- You've got salmon.- Get rid of them!
1:20:16 > 1:20:18Right now, what we are going to do for this dish, really,
1:20:18 > 1:20:20is split it up into different things.
1:20:20 > 1:20:23What I'm going to get Gennaro to do is just sort me
1:20:23 > 1:20:25out the asparagus, first of all,
1:20:25 > 1:20:27because what we're going to do is peel these.
1:20:27 > 1:20:29You can do all the asparagus, Gennaro. There we go.
1:20:29 > 1:20:32- I'm going to cook the vegetables... - I'm so excited.- You're so excited.
1:20:32 > 1:20:34I'm excited.
1:20:34 > 1:20:36- It's not that bad.- No, I'm excited.
1:20:36 > 1:20:39- Do you want that pastry rolled?- If you can roll out the puff pastry.
1:20:39 > 1:20:41Now I'm going to use these little carrots
1:20:41 > 1:20:43and cook these slightly differently.
1:20:43 > 1:20:45If you try them this way, I guarantee you will never cook
1:20:45 > 1:20:48- carrots any other way once you've tried these.- Really?
1:20:48 > 1:20:50I've been cooking veg like this, it's just brilliant.
1:20:50 > 1:20:53What we're going to do is we are going to top the carrots.
1:20:53 > 1:20:55These are little Chantenay carrots,
1:20:55 > 1:20:58these are the little, short, stumpy ones.
1:20:58 > 1:21:00- I like that.- There you go.
1:21:00 > 1:21:02These are full of flavour, really, really nice but full of flavour.
1:21:02 > 1:21:05We're going to cut these in half. Normally I'd cook these whole,
1:21:05 > 1:21:07but we'll cook them in half, for speed of cooking.
1:21:07 > 1:21:10We're going to cook this Vichy style, which is traditionally
1:21:10 > 1:21:14a style in France, in which they use Vichy water, which is
1:21:14 > 1:21:17- like a mineral water, but we're using tap water.- Keep it real on the show.
1:21:17 > 1:21:20- We're Yorkshire, do you know what I mean?- Keeping it real.
1:21:20 > 1:21:24Stick that in there. There go the carrots. Now, a touch of sugar.
1:21:25 > 1:21:27This does two things, it not only sweetens it up
1:21:27 > 1:21:30but, while I'm cooking, forget about the butter, you didn't see this.
1:21:30 > 1:21:32MEL LAUGHS
1:21:34 > 1:21:36You didn't see that bit.
1:21:36 > 1:21:37- GENNARO:- It was horrible, anyway.
1:21:37 > 1:21:40This is for four people. No, two people.
1:21:40 > 1:21:43The butter goes in with the sugar,
1:21:43 > 1:21:46a pinch of salt. There you go.
1:21:46 > 1:21:48And then the sugar, all right?
1:21:48 > 1:21:51The idea is, as we cook it, it cooks the carrots in the liquid
1:21:51 > 1:21:53- but it also reduces down and makes a sauce.- Nice.
1:21:53 > 1:21:55- Can I go like that, then?- You can do that if you want.
1:21:55 > 1:21:58Meanwhile, we've got our puff pastry, we're rolling it out.
1:21:58 > 1:22:01Now for our smoked salmon, because I'm going to do this two ways.
1:22:01 > 1:22:03I would get Gennaro to slice this.
1:22:03 > 1:22:04- Yeah.- No, don't.
1:22:04 > 1:22:06What do you mean?
1:22:06 > 1:22:08Sorry, no, I love you.
1:22:08 > 1:22:11Did you hear the word "I love you"?
1:22:11 > 1:22:14- Yeah, I heard it at the top of the show.- Thank you!
1:22:14 > 1:22:17Right, so we get the smoked salmon. Nicely thin.
1:22:17 > 1:22:20- You're doing all right. - This smells good.- There you go.
1:22:20 > 1:22:22We get the smoked salmon, nice and thinly sliced.
1:22:22 > 1:22:23I could eat that all day long.
1:22:23 > 1:22:27- What, smoked salmon? - Yeah, I love it.- It is nice.
1:22:27 > 1:22:28Right...
1:22:28 > 1:22:31- My kids love it, actually, too.- GENNARO:- It's nice.
1:22:31 > 1:22:33- You can have that. Do you want a bit?- Yeah.
1:22:33 > 1:22:34There you go, dive into that.
1:22:34 > 1:22:36So we've got the smoked salmon here.
1:22:36 > 1:22:40Now, at the same time, I'm going to take the fresh salmon
1:22:40 > 1:22:41and then just chop this up.
1:22:43 > 1:22:45Then, what I'm going to do is skin this.
1:22:45 > 1:22:46It already is skinned.
1:22:46 > 1:22:49It's already done. I'll just give my hands a quick wash.
1:22:49 > 1:22:51- There you go.- Oh!
1:22:51 > 1:22:54Now we're going to make this sort of little parcel.
1:22:54 > 1:22:57It's very simple to actually produce for this.
1:22:57 > 1:22:59What we need is some puff pastry.
1:22:59 > 1:23:02I'll get rid of that knife as well, use a fresh knife.
1:23:02 > 1:23:05- You see this, as it's cooking down... - Yeah.- At this point we can add...
1:23:05 > 1:23:07Because the carrots take longer to cook than the asparagus,
1:23:07 > 1:23:10they can go in. If you can top and tail me the beans.
1:23:10 > 1:23:12They're going to go in at the same time, as well.
1:23:12 > 1:23:16I feel like a princess, you're all running around me cooking, it's great!
1:23:16 > 1:23:18- LAUGHTER - I love it!
1:23:18 > 1:23:20Now we have got our puff pastry.
1:23:20 > 1:23:22We take a nice piece of puff pastry like that
1:23:22 > 1:23:24and then, grabbing your salmon,
1:23:24 > 1:23:27place that on the puff pastry here.
1:23:27 > 1:23:30- A bit of seasoning.- Do you put any herbs and stuff in that?
1:23:30 > 1:23:33- It's coming, it's coming. A bit of chopped chervil.- It's coming.
1:23:33 > 1:23:35There we go.
1:23:35 > 1:23:38- Puff pastry, we get some spinach...- I love spinach.
1:23:38 > 1:23:42You like your spinach. So that's going to go, just literally...
1:23:42 > 1:23:45Take the stalks off the spinach. The spinach goes in as well.
1:23:45 > 1:23:48Get as much as you possibly can in.
1:23:48 > 1:23:50You got the beans, thank you. They can go in.
1:23:50 > 1:23:53- So you can see this is like one-pot cooking.- Yeah.
1:23:53 > 1:23:55But you've got to bear in mind the cooking times
1:23:55 > 1:23:58because you don't want to overcook anything.
1:23:58 > 1:23:59How long do you cook it all for?
1:23:59 > 1:24:02Literally, the whole entire lot, probably six minutes.
1:24:02 > 1:24:05See, it is quick, healthy and easy. I love that.
1:24:05 > 1:24:08- They'll be in your new book. - It will be.
1:24:10 > 1:24:12We have got some chervil here, which is delicious,
1:24:12 > 1:24:15and then we take this other piece of salmon, place that on the top.
1:24:15 > 1:24:18- You double it up.- So you have got a little sandwich, yes.
1:24:18 > 1:24:19There you go.
1:24:19 > 1:24:22Egg wash, use your fingers.
1:24:22 > 1:24:24That's so it doesn't stick, right?
1:24:24 > 1:24:26Er, yeah, because it doesn't stick, yeah.
1:24:26 > 1:24:28What do you do that for, then?
1:24:29 > 1:24:31All over, because it doesn't stick.
1:24:31 > 1:24:33LAUGHTER
1:24:33 > 1:24:35You're complicating it. It makes it stick!
1:24:35 > 1:24:37Oh, it makes it stick.
1:24:37 > 1:24:40- It makes it stick.- Really?- We've got the smoked salmon here, look.
1:24:40 > 1:24:43Now I know you do this in America, don't you, Kevin?
1:24:43 > 1:24:45You do this with fish and smoked salmon.
1:24:45 > 1:24:49I do it with salmon because basically what it does,
1:24:49 > 1:24:51the smoked salmon draws out the fat content in the salmon.
1:24:51 > 1:24:52I like that.
1:24:52 > 1:24:54So it's made for beurre blanc.
1:24:54 > 1:24:57- Healthy again, you see.- Brilliant. - Call it salmon and knowledge?
1:24:57 > 1:25:00- Salmon and knowledge.- Salmon and knowledge.
1:25:00 > 1:25:02That's what we call the dude.
1:25:02 > 1:25:04- Clever.- Sounds right clever.
1:25:04 > 1:25:08Then we just take the parcel like that and seal it up.
1:25:11 > 1:25:12- It's pretty, as well.- There you go.
1:25:14 > 1:25:18Then we egg-wash it. I'll leave Gennaro to egg-wash it. There we go.
1:25:18 > 1:25:21I'll just check the one that we've got in here. It is looking good.
1:25:21 > 1:25:24Right, now, the last bit. You can see this reducing down nicely.
1:25:24 > 1:25:27This creates a lovely little sauce. I'll move that to one side.
1:25:27 > 1:25:31- Can I take that home? - Have we got any fresh chervil? You can take that home.- I want it.
1:25:31 > 1:25:35- You can take the puff pastry home if you want.- I don't want that.
1:25:35 > 1:25:39If you can get me some fresh chervil as well as some chopped chervil...
1:25:39 > 1:25:41- Yeah, right here.- We have got our...
1:25:41 > 1:25:46- Wow!- In we go with the chervil.
1:25:46 > 1:25:49This is an amazing herb, this chervil, it's fantastic.
1:25:49 > 1:25:52You can grow it in your garden but you can't dry it
1:25:52 > 1:25:55because it just loses all of its flavour, but it is just delicious.
1:25:55 > 1:25:57Grab the plate.
1:25:59 > 1:26:00Then we can literally serve...
1:26:00 > 1:26:03Boy, am I glad I got Heaven.
1:26:03 > 1:26:06Then you've got these delicious veg.
1:26:08 > 1:26:10Use your hands.
1:26:11 > 1:26:16- Asparagus.- You're so tough and manly, grabbing it out of the pan.
1:26:16 > 1:26:17I love it!
1:26:17 > 1:26:20- He's burned himself.- Don't say, "Ow," don't say, "Ow,"
1:26:20 > 1:26:22you're not allowed.
1:26:22 > 1:26:24ALL LAUGH
1:26:26 > 1:26:28Ow, ow, ow!
1:26:28 > 1:26:30It's hot. Right, then we get our sauce.
1:26:32 > 1:26:33Around the edge.
1:26:35 > 1:26:38Then you've got your salmon, trim that bit off,
1:26:38 > 1:26:39trim that bit off,
1:26:39 > 1:26:41slice down the middle,
1:26:41 > 1:26:43perfectly cooked.
1:26:43 > 1:26:45- That's made my mouth water. - Beautiful, isn't it?
1:26:45 > 1:26:47Dive into that.
1:26:47 > 1:26:49- Where can I eat it? Right here? - There you go.
1:26:49 > 1:26:52Right, if you want to bring the glasses over, guys...
1:26:52 > 1:26:55- There you go.- Come and dive in.
1:26:55 > 1:26:58I'll see what Tim has chosen over here.
1:26:58 > 1:27:01Can I start?
1:27:01 > 1:27:03- Yeah, have a dive in. - Can I start?
1:27:03 > 1:27:05Dive into that, tell us what you think.
1:27:05 > 1:27:08Mmm.
1:27:08 > 1:27:10- That's really good. - Do you like that?- Yeah.
1:27:10 > 1:27:14In essence, he's quite glad that he changed his mind.
1:27:14 > 1:27:15I'm so glad.
1:27:15 > 1:27:18It's a very simple little dish. You can do it for a dinner party.
1:27:18 > 1:27:21It's just delicious. I don't think you're going to get any of it, guys.
1:27:21 > 1:27:24- You've got some wine, anyway. - Does anybody else want to taste it?
1:27:24 > 1:27:26No, we're all happy.
1:27:30 > 1:27:33I think it's safe to say she enjoyed it.
1:27:33 > 1:27:34Nobody else got a look in.
1:27:34 > 1:27:37I'm afraid that's all we've got time for on today's Best Bites.
1:27:37 > 1:27:40If you'd like to try to cook any of the mouthwatering food
1:27:40 > 1:27:43you've seen on today's programme, you can find all the studio recipes
1:27:43 > 1:27:46on our website. Just go to bbc.co.uk/recipes.
1:27:46 > 1:27:50There are loads of tempting dishes on there for you to choose from.
1:27:50 > 1:27:51Have a fantastic week, get cooking,
1:27:51 > 1:27:54and I'll see you in the kitchen very soon. Bye for now.