24/01/2016 Saturday Kitchen Best Bites

Good morning. With a show full of fantastic food, you won't want to go anywhere.

This is Saturday Kitchen Best Bites.

Welcome to the show, we've got brilliant chefs serving up

inspired food and a spoonful of celebrity guests to spice things up.

What more could you want?

Coming up on today's show, the king of British seafood,

Nathan Outlaw serves the perfect plaice dish.

Jun Tanaka celebrates British street food

with his dish of confit pork.

The pork is served with a celeriac and carrot coleslaw,

crushed potato and a herb vinaigrette.

Lawrence Keogh gives us a lesson

in the meaning of a la carte with his classic beef stroganoff.

He flash-fries the beef fillet before finishing

it off in a creamy stroganoff sauce.

And Mel B faces her Food Heaven or Food Hell.

Would she get her Food Heaven, salmon coulibiac with carrot,

asparagus and beans, or would she get her dreaded Food Hell,

panko-topped scallops with black pudding,

cauliflower puree and a vanilla and curry oil?

Find out what she gets to eat at the end of the show.

First here's Shaun Rankin with his debut appearance on Saturday Kitchen.

He's kicking things off with a super soup,

the perfect winter weekend warmer at this time of the year.

The man at the helm of the Michelin- starred Jersey restaurant Bohemia,

making his debut on the Saturday Kitchen hobs, it's Shaun Rankin.

Good to have you on the show for the first time, and

-congratulations in the last series of the Great British Menu.

-Thanks.

Everybody coming to your place for dessert, then?

-For treacle tart.

-For treacle tart.

-People are flying in from Whitby for treacle tart!

-What are we cooking?

We're doing something really simple, as it's my first time on the show.

-Yeah.

-Again, you know, the emphasis is on combination of flavours like

-I do in the restaurant.

-OK.

Using local scallops - nice, big, sweet scallops and potatoes...

-Unfortunately, no Jersey Royals at the moment but...

-Coming in.

We are going to do potato and chicken soup

with roasted scallops, chorizo sausage,

finished with a little bit of pousse and chicken scratchings.

There you go, chicken scratchings.

We'll get onto that a bit later.

With the potato here, do you want me to peel and dice it?

If you peel that and dice quite small, that'll be brilliant.

Any particular potato people should be buying?

Marfona. Marfona is better.

Marfona's great for mash, not like a King Edward, or something.

-That's all you're doing, making mashed potato.

-Right.

And stock.

You'll get a really creamy sort of end to your soup, really,

-if you know what I mean?

-Now congratulations must go out, for the restaurant

-but your Michelin star.

-Yes, thank you.

You've kept it for, what, the fifth year running?

-Sixth.

-Sixth year running.

-Six years, yeah.

It's not an easy task, as so many people can vouch for.

The Guide's just come out... It's this month, isn't it?

Yeah, just come out last week. I was really happy to keep that.

-In here we're just going to roast the shallots quickly.

-Yeah.

No colour, with some fresh thyme.

I'm going to cut the garlic in half.

I don't want it to get too small and burn.

I'm just going to sweat that down.

And you've been busy not just in the restaurant, as well,

but writing a cookbook, is that right?

Yeah, at the moment writing a cookbook.

Hopefully that's launching at the end of the year.

Just waiting on the seasons in Jersey to get all

the really good photography,

so everyone can see what Jersey is all about, really.

It's only a small island but it's just packed full of great food.

I call it... I know it sounds a little bit crass

but I call it my little kitchen garden, which it is, to be honest.

For people who don't know where it is, it is very, very close to France?

It is, 14 miles, thereabouts.

-It's great for us because we can just hop over on the ferry.

-Yeah.

A day out to the market, that kind of stuff. Brilliant.

OK, so onions...

-Sorry, shallots, I mean.

-Potatoes.

-Potatoes, water.

Just to get rid of any excess starch in there?

Yeah, that's right.

The potatoes can go in.

-If you could peel a chorizo...

-I can do that.

-We'll just warm that up in olive oil, it'll be brilliant.

-OK.

So the potatoes go in,

followed by the chicken stock.

Now this is cooking chorizo, this is not the normal stuff, the dried one.

-This is cooking.

-Soft.

-It's nice.

-The soft one.

I am going to use a bit of potato water as well,

just to cover that.

-You're saying people are flying in from all over the place to taste this treacle tart.

-Yeah.

Explain to us a little bit about the restaurant. Where is it?

What's the food all about... you know?

-Have you got pepper there?

-Whereabouts is it?

It's in St Helier, which is the main town in Jersey.

We've been opened...

Our seventh year now.

Erm, 60 covers.

My style of food is again based on classic combinations

and flavours, just retwisted into, you know,

sort of new-style cooking, really,

using a lot of different cooking methods, water bath techniques.

You know, that keeps things now.

Full of flavour?

Local ingredients but with a modern cooking technique twist.

All right.

So the idea is we cook this for how long?

We just cook that until the potatoes fall apart.

Probably around 15 or 20 minutes.

-Then we end up with this one that we've got over here?

-Correct.

-And you want me to blitz that, don't you?

-You can do, yeah.

I'll just finish that with some milk.

-If you can blitz that, that will be brilliant.

-Blend that, OK.

I'll open the scallops.

You're using a special tool for this.

Yeah, it's a bit of a putty knife.

-It does the job.

-A DIY putty knife.

It does the job, it's a bit, like, concaved on one side, which

-helps with the round at the bottom of the shell.

-Right.

And as you said, "putty", that's not a Jersey accent, is it?

No, it's not. That's a north-east accent.

How did you end up in Jersey, then?

I arrived there about 17 years ago now.

I did some stints in London and worked in Chicago.

-I ended up in Jersey and fell in love with the place, really.

-MACHINE WHIRS LOUDLY

I fell in love with the lifestyle.

An amazing place to fall in love with, as well?

-Yeah, absolutely brilliant.

-These are actually Jersey scallops as well?

Yeah, I brought them over.

These came first-class and I sat in the back.

Are you allowed to bring food over?

-No comment.

-You'll probably get arrested!

ALL LAUGH

It's too late now!

All right, we've got our scallops. You just lightly wash those.

-The secret is don't use frozen ones.

-No.

That's the key to this one, all right?

I'll just leave them on the side there, just to heat.

We have just got all of our soup, which I'm going to pop in.

Everybody who comes on the show always gets somebody else to do

-this bit because it goes everywhere. Occasionally.

-I'll stand over here.

The idea is, don't put the top in, because it creates a vacuum.

-Cloth over the top and slowly do it.

-Slowly do it.

MACHINE WHIRS

I'm just going to cut these scallops in half.

-Like so.

-Yeah.

We have got our soup here,

which is nice and smooth.

To that we are going to add a little bit more thyme in there, just to

let it infuse once it cools down, so you get a nice, fresh thyme flavour.

That goes in there. Now explain to us about this chicken scratchings.

SHAUN CHUCKLES

-When I was a kid, when your mum makes roast dinner...

-Yeah.

..pulls a chicken out of the oven, you're always there,

when the chicken comes out and you always steal the skin.

-You used to go nicking the skin, like I did.

-This is what this is.

It's a bit more texture

and it adds a nice, deep roast chicken flavour to the soup.

Chicken skin, you can get this off your butcher.

-I'm sure he'll give it to you, it's not worth anything.

-Right.

Two pieces of greaseproof.

A sheet pan underneath, a sheet pan on top.

-160 in the oven - 40 minutes.

-OK, straight in the oven?

-Yeah.

-40 minutes?

-40 minutes.

-Right, OK. I'll get this nice and thin.

Shaun, could you use another meat apart from chorizo?

I've gone for a kind of Spanish flavour combination here but,

yeah, pancetta would be nice, belly pork, that sort of thing.

Pork itself would be really, really good.

Also scallops, as well, you don't just have to use scallops,

you can use turbot, John Dorey, sea bass.

You really can make it a meal in itself, rather than just a soup.

-Great for everybody apart from Laila, who doesn't eat pork.

-No.

-We'll keep one separate.

-We'll do two plates for you.

-Thank you.

A little bit of chorizo, you can see how much oil...

It changes colour, that lovely...

The paprika coming out.

Great with scallops, of course. There you go.

-I'll turn that heat up a bit for you.

-I'll season these scallops.

-Have you got any butter, James?

-Er... Have we got any butter?!

Don't you get this programme in Jersey?

ALL LAUGH

This'll upset that scientist or doctor that says...

I was told to say that.

We were banning butter. We've got oodles of it.

All right, so hot pan.

I'm going to sear the scallops off with a little bit of butter

and some lemon, if you don't mind cutting that.

Not on there, that's got chorizo on.

Not on there, that's the one.

That's that one.

-A nice, hot pan.

-Really, this is last-minute, isn't it?

-Yeah.

Get that soup to the boil.

I might need a touch of water in that.

-OK, I'll get you that, no problem.

-Just in that soup.

Let's whisk that in.

-A nice, hot pan.

-Yeah. Carry on.

A little bit of oil.

Scallops are going in.

PAN SIZZLES

-Just to thin the soup down a bit.

-Yeah.

-That's brilliant.

-There you go.

Thanks.

That's that one.

What's next for you, then?

Are we going to see a restaurant over here,

-or have you made Jersey your home?

-Jersey is my home.

I'm hopefully launching my own dessert range at the end

of this year off the back of the success of the treacle tart.

JAMES LAUGHS

-Is that treacle tart in a box?

-Yeah.

-OK.

Maybe another five desserts to go with it.

Don't forget, that's salt on the top.

-Yeah, sure.

-There you go.

We have got the chorizo there. I haven't seasoned that soup.

You want a little bit of fresh thyme in there, don't you?

-Yeah, at the end.

-OK.

-Scallops, very quick and simple to cook.

-Yeah.

Speed is the key to this thing.

There you go. We have our fresh thyme there.

That's it.

The soup can go on the plate?

Soup, you can ladle that...

-One or two ladles of soup.

-OK.

Butter into the scallops.

A squeeze of lemon.

-Looks certainly winter warming.

-Absolutely.

Scallops can come out.

Just leave that there.

We've got our chicken pieces over here.

Chicken scratchings. So we're just going to put some...

-Do you want chicken scratchings?

-I'll give it a go.

We quite like chicken scratchings. Absolutely.

Spinach you're putting in there, raw spinach

so it cooks at the same time.

Raw spinach.

That's over here, sorry.

-Here you go. Only on one.

-Only on one.

Only on one.

Have you used the oil from this? That's the key to this one?

Some nice chorizo.

A little bit of the chorizo oil.

-Scallops.

-Scallops going on.

-Scallops on yours?

-Yes, please.

-It's like a restaurant, isn't it?

-I know, this is great!

-Scallops on that one, please.

To be honest, you can add some pepperino or Parmesan cheese to

this as well, that'll be fantastic.

Then your chicken scratchings on top.

-Looks great.

-To finish off.

Remind us what that is again.

Chicken and potato soup, Jersey scallops, chicken scratchings

and chorizo sausage.

With chicken scratchings, now you know how to make it. There you go.

I've never had chicken scratchings before.

There will be people sat in bed watching this still with a hangover, thinking, "Chicken scratchings!

"I quite fancy a bit of that." Get the right one. There you go, that's yours.

-Merci.

-And, guys, you get to dive in.

I'll put it in the middle.

That's to share!

Tell us what you think.

The potato is the key.

Often it can be quite waxy as well, can't it?

-If you use the wrong potatoes.

-Yeah.

Can you taste the thyme in there?

-Chicken scratchings.

-The chicken, as well.

-Chicken scratchings?

-Mmm.

Mmm.

That's all we're getting.

-Is that good?

-That's good.

-Mmm.

-Chorizo and scallop is a classic combination.

-It is.

Those chicken scratchings are such a fabulous idea

and a great way to use chicken skin.

Coming up, I cook a fantastic French trimmed chicken breast with wild

mushrooms for Emma Bunton, after a trip to Thailand with Mr Rick Stein.

And he's shopping for shrimps today.

Jill, my wife, just can't see my fascination for fishing boats

and landing fish.

But that's me.

Well, here most of what they catch is tiny prawns

and small fish the size of minnows,

but they eat them either dried or made into that famous fish sauce,

the Thai fish sauce which is in virtually every dish.

I suppose I was expecting to see the baskets of enormous prawns

I saw when I came here as a young backpacker.

But you can still get them.

You've got to have the prawns in Thailand, they are enormous.

They are about this big.

I'm not joking, if you pull them out like that.

And the best way to eat prawns, to me,

whole prawns in the shell, is on a barbecue.

So get yourself a nice charcoal barbecue, put a grid on top

of it and just brush those prawns with a bit of ordinary oil.

And grill them for about two minutes on the first side,

and then you turn them over.

As you turn them over you see all that lovely blackened shell,

and that smell of barbecuing seafood which once smelt,

once enjoyed, never forgotten.

When you think of that, you think of cold beers, being outdoors

and having real fun.

While they're grilling, make up the simplest of Thai dipping sauces,

which appears in all the food here.

You get some fish sauce, add some lime juice

and then you chop up red and green bird's eye chillies really small.

They are so hot.

You mix that all together.

You take your prawns off the barbecue, take the shells

off in your fingers, take a great lump of delicious, sweet prawn.

You dunk it into that sauce.

And you eat it.

Is there any way better of eating a prawn in this world?

I don't think so.

A simple dish like grilled prawns on a barbie.

And when I think of Thai food, it's always chillies, coriander,

lemon grass and lime juice.

But in that market, when I saw all the piles of a dried, candied

and pickled fish, it was like the food equivalent of the Thai alphabet.

Look at all this lot. I mean, what would you do with any of this?

I bet you just couldn't understand what to do. Certainly I couldn't.

But I'm here actually to buy some of these shrimps.

I've just found out what everything is all about here. Look at this.

What could you do with that?

That is squid, strips of squid, raw squid, steeped in chilli

and sugar, palm sugar.

And until you try it, you just don't know.

You know, I was a little bit reluctant to try it, first of all.

But it's delicious.

And look at this, this is the same thing.

Squid again, steeped in sugar with a bit of chilli

but this time it's cooked.

It just makes the ideal snack for beer.

I promise you, I'm not a sort of sucker for punishment,

it's really, really nice. But here's the shrimps.

And I'm just going to ask if I can have half a kilo.

I can't remember what "half a kilo"...

But this much I want to buy.

Yeah, yeah, that's it, one of those.

Look at this. This is the dried shrimps she's getting us there.

And chilli, so it's very hot

and it's the main ingredient in a thing called nam prik pao,

which is a really well-known dipping sauce here.

That dipping sauce would be served with this, which is called...

It's a great big fish. And this is just salted

and they deep-fry it and serve it

with boiled rice and of course nam prik pao.

Look at these. These are like boiled sweets.

They're boiled shrimp sweets.

And they are absolutely delicious, I love them,

I'm getting really addicted to them.

But I'm not so sure about these. What do you think that is?

Do you think it's a sort of squashed round scallop shell, or what?

Actually, it's stingray wing.

It's dried, it's made into this delightful shape,

again, it's deep-fried, served with boiled rice and nam prik pao.

I'd better just check the shrimps.

There they are. Thank you very much.

Oh, great.

Cheers, thank you.

Well, I got this Thai stir-fry this morning in a market.

I'm really pleased to be out of that market.

Much as I found it terribly interesting, it was just so hot.

All my clothes smell of fish paste, fish and general market trading.

And the girl who cooked this was so nice.

This was by far the most popular dish she did.

First of all, I pounded some garlic and I left the peel on,

all the skins on, because I'm not too fussed about that sort of thing.

Then I got some prawns. I bought this in the market.

I've taken the heads off cos they've got very soft skin,

so that'll be fine.

I had this squid cut up, again in the market,

they'll do anything for you. So just stir that around a little bit.

I also bought some just ordinary mushrooms.

I asked a Thai what sort of mushrooms they were and he just said

mushrooms, so I suppose you could use button mushrooms.

They look a bit like straw mushrooms to me,

and I've cut them up into segments.

Just turn those over a bit.

I love these stir-fries, there's just no...

I'm one of those sort of cooks.

Don't need to worry too much, just get on with it.

Now I've got some chillies.

These are shredded chillies, but they're quite mild ones,

so I'll put quite a few in there.

I just want you to have a look at them.

You can't really buy them like this in England,

but they're very close to peppers,

they don't look like chillies at all.

Then I've got the little hot ones.

I'll just put quite a lot of those in there.

And note, I don't bother about taking any of the seeds out

because this is Thailand, this is hot.

You don't need to worry about it. I don't think so anyway.

Everyone gets used to chillies.

I sort of think that the way to tell the heat of chillies is like snakes.

The smaller the snake, the hotter the poison, if you see what I mean.

Just turn those over a bit.

Now, to add some sauces.

First of all, a good slug of ordinary soya sauce.

About two tablespoons.

And then some sweet soya sauce.

The Indonesians call this ketchup, so a little bit of ketchup in there.

And then some oyster sauce, just about a teaspoon or so.

It's like gloopy stuff.

Finally, some fish sauce.

OK, that's the Thai fish sauce.

There we are. Nam pla, it's called.

Just turn that over for about half a minute.

And then just add some Thai basil.

This is holy basil, I grow this in my garden in England

and it's really lovely and fragrant. You can grow it yourself.

It's quite hard to buy in England, but get yourself some seeds.

A really good handful of that.

Stir that over. We're nearly there. See how easy it is.

Finally, pork stock,

and this was made for me in the market this morning.

It's just pork knuckles, coriander root and garlic.

A bit of that just to add some sauce. Turn it over.

And that is it.

Delicious-looking food from Rick, as always.

As a new feature on the show, I'm going to show you

a little masterclass, a little skills test,

to show you how to joint and trim a French trimmed chicken breast.

-Nice and simple.

-OK, better be.

-Sounds more complicated than it is.

Basically, a chicken split between four cuts.

You've got the legs, you can do the legs,

then you've got the breast to go with it.

What we're going to do is French trim it.

First of all - this is just to make it look really nice -

you remove the legs.

-There's no cutting through any bone at this point.

-Right.

You can easily do it.

So you just remove that part, ie cut this part here, turn it over,

press the leg like that and as you press it,

there's a little muscle, which a lot of chefs call

the chef's eye, which is the best part of the meat.

You need to get that and cut it through.

So you remove the legs off. Do the same with this side.

Flip that over and again that muscle will show up there.

You go around with a knife.

Just reminds me of when I was at college.

There you go, so you've got the two legs.

Now, to French trim the chicken breast,

you remove the little winglets as well.

Again, not cutting through any bones, so just remove those through.

Straight through, like that.

Then you get your chicken and use the larger knife

and cut just down one side. You can choose whichever side you want.

Just repeat the process.

Then, what you can do is use a smaller knife

and just ease this away...

from the carcass. So you just cut through.

Nice and simple, all the way through.

Again, cutting through no bone.

Go as close as you can to the chicken

and it will go right through that knuckle there.

And the chicken breast gets removed.

-You do the same with that side as well.

-OK.

And then to French trim it, which is to make it look pretty.

Because that looks nice, but just trim it all up, so it looks nice.

You need to clean this bone. This is what they call French trim.

You can do this on a rack of lamb as well.

You just basically take the knife and go all the way round.

-And you pull off the meat from the bone.

-Oh!

-I always wondered how you do that.

-There you go.

And then you just knock the knife straight through.

That's trimmed off. If we were at college, as Bryn would know,

-that would get about 70%.

-I left college 15 years ago.

70%. However, what you need to do is, they look underneath.

And there's a little knuckle there.

What you need to do is trim that knuckle flat.

So you just get a knife and trim that knuckle flat,

so when you turn it over, the bone stands upright.

-Oh!

-That's how to French trim a chicken breast.

So, you can use that for all manner of different dishes.

One dish I'm going to do is just with wild mushrooms

in a classic sort of Madeira and wild mushroom sauce.

On with the chicken.

A bit like what Bryn did, we've got some oil in there.

No butter at this point, we put that in later.

In we go with the chicken. Salt and pepper.

And start that cooking.

-That's it?

-That's it.

-Great.

Well, there's a little bit more to it as well.

It's not just that, just a bit of chicken.

That'll get cooked in the oven for about six minutes.

-First up, congratulations on everything, really.

-Thank you.

I don't know where to start with your career,

-because you started off at a very famous theatre school.

-I did.

-It started off quite good for you when you were young.

-Yes.

Didn't a little birdie tells me you auditioned for Bianca in EastEnders?

I did, years ago.

Literally months before I met the Spice Girls,

I auditioned for Bianca in EastEnders.

-So I had to do the whole, "Ricky!" But obviously...

-Didn't get it.

..wasn't as good, I wasn't as good. So, yeah,

I carried on doing other auditions

and then auditioned for the Spice Girls.

Because you were the one that replaced somebody that left

-and went to college.

-Yes, went back to university. Michelle, bless her.

You launched Wannabe, massive hit, I bet they're gutted now, aren't they?

I know. Yeah, I do think about her...

No, you don't!

I was at college at the time.

And I got this audition saying we've got a group together,

but one of the girls is going back to university,

would you come and audition? I was like, yeah, cool.

I was used to going on auditions quite a lot,

but this was very different.

I knew straightaway when I met the other girls, crazy.

That was it, you kind of had that bond even before...

Straight away, yes. Straight away, it was really bizarre.

I was very honest with the girls.

I was only 18, so this was my first time away from home.

But it was an amazing experience to meet them all, crazy.

But nothing could have prepared you

for what happened straight afterwards.

Never. And it happened so quickly.

It was so fast and we travelled the world and it was, yeah,

a crazy, crazy time.

Because it seems to me the whole music industry has changed now.

Seriously, this is what the Spice Girls achieved - four Brits,

-number one in 30 different countries...

-31, yeah.

-31, sorry.

-That's the researcher. Nine UK number ones.

-Yeah.

-Three Christmas number ones.

-Yeah.

And in the year 2000, you'd already sold 53 million albums.

Yeah, in 2000, so it's a bit...

My fans, who are so loyal, they'll know more than me. So, yeah, I know.

-Isn't that amazing?

-It is, pretty much,

because then you all split up and had separate careers as well.

Yeah, and we've gone on to do our own things,

which is lovely as well because as a group we were very successful,

but again, people have allowed us

to go off and do our own things as well, which has been great.

The latest thing you're doing at the moment is the radio.

I do my radio show, which is on Saturday. Four to seven on Heart.

I play great music and have a bit of a laugh, which is really lovely.

-You've got this clothing range. Tell us about that.

-I have.

I've got a children's clothing range at Argos. And it's out now.

It's been amazing to create kind of mini-clothes

that are still cool and wash...

I know you haven't got children, but washable is very important.

Inexpensive is very important.

But still really cool, colourful, fun clothes for kids.

It's been a real family thing as well.

-Are the whole family involved in it?

-The whole family.

We did every meeting at home.

So we had kind of materials and ideas everywhere.

My little son picked colours, and Jade, my other half, I think

he's very cool, quite snazzy.

So he really helped with the design,

and, yeah, it's been a real family, home-bred thing.

And I've had great feedback.

The mums are loving the clothes at Argos,

so I'm really happy with that.

Is that something you always wanted to do

-but didn't get the opportunity?

-Always.

When I had my first son... God, he's going to be five this year, scary!

..I just found it quite hard to find those kind of skinny jeans,

but with cool T-shirts and hoodies,

stuff they can play around in, but still look smart and fun.

I just found that quite hard to find.

And with girls, that are still pretty,

but are still for children.

Still little girls' dresses and party dresses and stuff like that.

So I found that quite difficult to find.

And I've always wanted to do my own range.

-And here it is. It's out.

-And best of luck with it as well.

-Thank you.

Just run through what I've done. The chicken is cooked.

Just leave that to rest nicely before we carve it.

I've chopped up some shallots and garlic in there.

These are the mushrooms.

-We've got some chanterelles, these trompettes de mort...

-I love those.

-What are they called?

-Trompettes de la mort, or trumpet of death.

-Oh!

Shall we keep to the trompettes de la mort?

These go...this is some Madeira.

Put the Madeira in. Just a classic, simple little wild-mushroom sauce.

Some stock. Obviously chicken stock. And you add that to it.

The idea, a bit like Bryn did, we reduce that down a little bit...

with everything else. Then we add our double cream to it as well.

So just a really simple, classic dish.

With the wild mushrooms.

Salt and pepper.

If we use the double cream, it won't split.

-A little bit of salt and pepper.

-Oh, really?

-So, if you use single, it will split.

-Single cream will split,

but also don't use creme fraiche or any of that low-fat yoghurt stuff.

None of that in here.

-You're talking to me, I like full-fat cream.

-There you go.

A little bit of chives gone in there.

And we just warm this up. Really, that's about it.

And the classic French way to finish this off would be obviously

-a touch of butter.

-Butter.

And we can mix that all together, like that.

-I love it.

-And as well as all that,

-this year, if that wasn't enough...

-Oh, yeah.

This theatre, tell me about the little Spice Girls musical.

-Oh, the Spice Girls musical?

-Because it's the producer of Mamma Mia?

Yes, it is, Judy Craymer. And also Jennifer Saunders is writing it.

-Isn't that brilliant?

-Right.

I'm a huge fan of Jennifer Saunders anyway.

-Because you were in Ab Fab, weren't you?

-I was, this New Year.

She had three specials - a Christmas special, a New Year special

-and there's going to be an Olympic special as well.

-Right.

I was part of Absolutely Fabulous again,

it's like being part of a little team.

I went to the script meeting and you've got

Jane Horrocks, June Whitfield, Joanna Lumley, it's amazing.

And, yes, she is writing the Spice Girls musical, which we are hoping,

fingers crossed, will be out at the end of this year.

You'll have to come and see it. We could do a little dance!

-Anyway, moving on to the chicken.

-We've both done Strictly.

I'm busy that day.

You'd love to!

You can do a bit of tango.

You're quite tall. Check out them shoes, look at them!

I've got very high shoes on, yeah. We could still do a little tango.

-You are serious, are you?

-Yeah. Come on.

See, look, we've got the stance.

-Yeah!

-I'm much more into that sort of...

I heard about your break dancing. We don't want any of that.

You've just ruined my masterclass.

-My new addition to this show has now been ruined.

-Oh, sorry.

-I wanted to dance with you.

-Slice that up.

They're all laughing in my ear.

I had loads of Twitter saying how delicious you are

-and I should try and dance...

-Anyway, right, the chicken.

-Just eat that.

-Oh, I love it! Thank you.

My producer called me this week and said, "What's your favourite spice?"

And I went, "Coriander."

-I didn't actually realise you were on the show.

-Oh, my goodness.

Dive in.

-Mmm!

-Happy?

-It's my favourite thing, mushrooms.

-Everything's my favourite thing.

-Good actress as well.

The tango was never my favourite dance routine anyway.

Now, if you'd like to try cooking any of the brilliant studio recipes

you've seen on today's show, all those are just a click away at...

Today, we're looking back at some of the finest cooking

from the Saturday Kitchen archives.

Next up is a chef who always flies the flag for great British seafood.

Here's Nathan Outlaw with a simple but perfect plaice recipe.

Great to see you. What are we going to do

to tempt Emma into eating fish for the first time?

-What are we doing with it?

-This won't help her. It's on the bone.

-But it's a good flavour.

-It's the best way to cook it.

Especially family style at home, very simple.

Three things. We need to chop these onions, slice these onions.

We'll do one each. Then we need to prep the fish and make the butter.

It's quite a simple dish to do.

There's quite a lot of onions in here. Two whole onions.

What I would serve this with is a few potatoes.

So that would work quite well. Almost like a Lyonnais thing,

with the potatoes in there.

Basically we are making a base for the fish to sort of cook on.

You don't have to use onions, you can use any vegetables,

you can use any liquid, I'm going to use a dry cider,

-this West Country cider here.

-All right.

So, where would people go wrong when they're cooking fish?

Overcook it more than anything else?

The biggest thing...the biggest piece of advice I can give

is make sure everything is prepared in advance.

What I mean by that is all the vegetables, all the sauces,

everything you're going to put with it, before you cook the fish.

The problem with fish is it overcooks very quickly

and once you've started to cook the fish, there's no going back.

It's always like a point of no return,

so you've just got to make sure you get that...

Once everything is prepared,

just make sure you've got time to finish it off.

So, we've got onions in there, a few bay leaves.

A touch of salt in there as well.

And a little bit of pepper, not too much.

-And that goes straight into the oven as it is, 15 minutes.

-Nothing else?

No, nothing else.

Oh, cider! Need a bit of cider.

I had hold of it in my hand.

-The clue was this.

-You were holding it, you were hiding it.

-He was hiding it from me.

-Do you do this recipe often, then?

All the time actually. I'm at home all the time cooking it.

Yeah, a bit of cider. Beer is really nice as well.

Don't worry, we'll edit that bit out.

-Don't tell anyone.

-How long is that going in for, then?

That's going to go in this oven, a hot oven,

at about 200 degrees for 15 minutes.

We've got one in here which is going to be hot.

-What are we doing next, then?

-I'm just going to take the, er...

-Nathan, what are we doing next?

-He always winds me up when I come on.

We're just good to take the edge off.

You don't have to, you can just keep it whole.

But because I know Emma's not a big fan of fish,

I'm going to take the edges.

That'll make it easy to get the fillets off, once it's cooked.

-I'll keep the head on. You might have to stare at the fish.

-OK.

But don't worry, it's definitely dead,

it's not going to talk to you or anything. Just take off the edge.

That just makes it easier to take the fillets off the bone.

What's it like for you? Your whole career is based on fish.

When you have bad weather like we've been having,

-when it's horrendous, to buy it must be a nightmare.

-I'm lucky.

The restaurants in Cornwall have been closed

since just before Christmas, which makes it a hell of a lot easier.

But we just have to be creative.

I was talking to Jose about it, things like preserved fish,

things like sardines, things like...

-Salt cod.

-Herring as well.

Salt cod saved my life this year. There was no fish at all.

We do preserved sardines and sort of herring stuff.

This is because the boats can't get out,

purely because of the bad weather we've been having.

That's right, yeah. It's been very bad.

Obviously the floods and everything, it's been terrible.

So, next part of this, we need some butter, some shallots.

-More onions, you've got to like onions for this one.

-Yeah.

Once they cook off, they're fine.

If you think Emma is busy at television,

you're pretty busy in the restaurants as well.

-How many have you got now, three?

-Four.

-Four now?

Yeah, we've got the two restaurants in Rock at the St Enodoc Hotel.

They were my first ones. That's where the two-star restaurant is.

Then we've got Outlaws there.

And we've got Outlaws at the Capital Hotel in Knightsbridge.

And my latest edition is actually inspired by what Jose does.

-Similar to the sort of tapas style.

-So, Cornish tapas, then?

It's the British seafood.

So, small plates that come out when they're ready.

I tell you what, it's a fantastic one.

It's a 14th-century building in Port Isaac.

It's got eight tables, so it's not like, you know...

-We couldn't stand up in there, Chef.

-OK.

It's that small, and it's a beautiful place.

Is that something you want to do more of?

I just think personally, this is a personal opinion, I think

fine dining is sort of getting to a point where

I don't know if people want it. They want casual.

They still want really good food, really good hospitality,

but they want it in a nicer environment.

They still want the two-star thing as a treat.

Yeah, but the casual dining scene is quite good. I really like that.

Do you want me to chop the anchovies and put them in as well?

Yes, please, then just mix it up.

-Do you want to use a spoon instead of your hands?

-Yeah.

-Now, you mention...

-I think she doesn't like anchovies.

I'll try them.

-Don't like anchovies?

-You'll be fine.

-They've gone in.

-They are amazing.

-A touch of lemon juice in there as well.

-And then just mix that up while I get the fish out.

-OK.

I'm going to mix this together.

OK. So, I presume you could keep this butter?

Yes, the nice thing about this... I'll show you one we did earlier.

If you've got plenty of butter, you could just make this up.

It doesn't have to be the same one we made here,

it could be different herbs. Then you could just mould it like that.

It freezes well, doesn't it?

Yeah, keep that in the freezer and it works with steak,

it would work well with your duck leg as well.

It's just a nice thing to have.

I mentioned the restaurants,

but you've just been filming a new series. What's that all about?

-With Valentine Warner.

-That's right, yeah,

myself and Valentine have been going around Europe,

we've done ten episodes. We're fishing in different locations.

We've done two in Spain, which is nice, San Sebastian. Two in Italy.

Two in France and then four in the UK. It's called Hook It, Cook It.

It'll be out soon.

-We haven't got a date yet.

-Soon.

It's going out all over the world as well, which is really a bit of...

Making me a bit nervous because I'm new to that.

But it was good fun. We just went to locations, we cooked for...

We went to the Basque country

and we cooked for this institute with older Spanish guys.

It was a fantastic time.

How can you tell when that fish is ready? Is it just done on time?

I'll show you.

On top of the fish, you basically want to check this part here,

the thickest part.

If it just pulls away from the bone, you know it's cooked, it's perfect.

-You've left the roe in that as well.

-Yeah, I love the roe.

Do you love the roe, Chef? For me, I think it's one of the nicest parts.

Particularly in the right season as well.

Yeah, a lot of chefs take the roe out, but I think there's

so much flavour in there so it's worth keeping in there.

And the head. All the gelatine there.

You're really selling this to Emma for breakfast.

It's a perfect breakfast.

You've got a few of the onions there as well.

You can see they've caramelised and taken on all the cider as well.

All that lovely juice has come out of the fish as well, which is nice.

And then the butter, you're just browning it in the pan?

Yeah, just browned off a bit and warmed through.

Then we just spoon that over the top.

Make sure it's all melted down.

What's nice about it, it rests on the bone, so it's...

I can't come on Saturday Kitchen without doing a butter sauce.

It's out of homage to you, James.

-Precisely, and just a little bit over the top.

-It is a little bit.

What are you going to call this, then?

This is whole-baked plaice with cider onions

-and anchovy and tarragon butter.

-Looks fantastic.

Looks pretty good. Right, we'll dive into this.

When does the restaurant open again after the break?

-We reopen on 31 January.

-Look at that.

Look at that, it's just its eyes.

-Is this all for me?

-Yeah.

-The whole thing?

-We're not allowed to read the next link until you eat it all.

-Oh, stop.

-You want to...?

-Yeah, I don't know what to do with this.

-Just do that.

-No.

-Dive into that.

Do you know, it reminds me of the turbot in San Sebastian.

Try that.

-I like... I think I'm going to...

-Don't pick the onions!

-Right, look...

-Try a little bit.

-I feel like I'm being force-fed.

-No, you're not being force-fed.

Oh, OK, thank you.

-It's actually quite nice.

-Thank you very much.

-No, no.

He's only the best fish chef in the world!

What I don't like is really strong fish.

-And that isn't really strong fish.

-Like anchovies.

-Plaice is perfect.

-Yeah, that they don't really...

-It's for seasoning.

It's fishy, but it's not.

Simple food packed full of flavour. What can be better?

Now it's time to join the great Keith Floyd

on another trip around Britain and Ireland.

He's in Ulster today competing in a regional cooking competition.

This is classic cookery TV.

No cooking programme of mine would be complete

without a dollop of mythology.

And I'm standing here on the Giant's Causeway,

which it says here on my tea towel, issued by the National Trust,

is the Giant's Causeway made by Fionn mac Cumhaill.

You remember Fionn mac Cumhaill and the Heartbreakers.

Great band in the early 17th century.

Anyway, he was fighting for ever

with this Scottish giant over the water there

and they built this Causeway so they could do battle in the middle.

But Fionn mac Cumhaill was a pretty smart kind of guy

and he'd heard the Scottish giant was so big

that he borrowed his son's school uniform, you know,

Just William short trousers, a blazer and a peaked cap,

walked across the Causeway so petrified of the Scottish giant

and thought, "Blimey, if that's his son, what's his dad like?",

threw a fit of pique and ripped up the Causeway

and this is all that remains. Ha-ha!

Ah, the Bushmills distillery. Yes, I remember.

Of course, taking me there is a bit like giving a strawberry donkeys.

But simply, to make the mash, the first stage,

you add water from the River Bush to Irish barley.

And the next thing I recall is the heady fumes of the wash -

this is where the yeast is added which feeds off the sugar to make the alcohol.

Then it's but a few wibbly-wobbly steps to the distillation plant,

where the raw spirit is circulated through the system three times.

I was surprised to learn this is the oldest distillery in the world

and was first granted a licence in 1608...

AD, of course.

So this, then, is the end of the process.

This is the end of the line.

This is where this wonderful spirit is stored in oak barrels

for up to ten years, you know that?

Before it's bottled. But in the meantime,

there's some other people getting a real kick out of this - the angels -

because 20% of the liquor in these barrels

evaporates up, and they call this the angels' share.

Because I've got the breaking strain of a hot Mars bar,

I tarried a while, as one does, assiduously discovering

the subtle differences of the three whiskeys they make.

Meanwhile, my devious ex-director stitched me up by entering me

for the Taste Of Ulster culinary competition

at the catering college in Portrush.

You may start your cooking at any stage now,

and we shall expect you to present your dishes to the judges at 2.45.

Good luck to all of you.

HE LAUGHS SILENTLY

Forgive me, but cooking competitions make me very nervous,

especially in the company of Ulster's finest chefs.

These guys had no intentions of taking any prisoners,

and I'm going the whole nine yards.

When the whistle went, it was chop-chop, busy-busy, bang-bang.

The competition was simple -

create an original dish from local produce.

It's a good idea to establish the regional identity of food,

and I'd like to see a series of nationwide events like this

which could result in British dishes being proudly presented in pubs,

restaurants and hotels instead of being a frail candle in the wind.

Now, what I'm doing here is frying till they're golden brown

some very finely chopped onions,

which are partly done now, and some very finely diced red pepper.

Now, I want to make these a little bit golden and a little bit burnt

because they are going into the stuffing of my fish faggots,

another name of which we'll find before the programme's finished.

These want to be a bit crisp and golden

cos I want them to bring the sunshine out,

to be a little bit crunchy, a little bit caramelised,

to lift up the flavour of the scallops

which is the basic ingredient of my dish.

Now, if I can hopefully trust those to simmer away gently, Richard,

using your feet, walk over here

and I can explain a bit better exactly what I'm going to do.

Close up here, look,

this is the scallop meat chopped into small dice, OK,

on top of which I'm going to place the coral of the scallop, OK?

And what's going to happen is that's going to sit

on the bed of salmon, like that,

mixed with the things I'm frying in the pan over there.

Then I'm going to cover the whole lot...

You have to keep coming backwards. ..with that.

Now that's the best I can do at the moment because this is a competition

and this is burning and I don't get a second chance this time.

We can't do one of those things like, "Oh, I already had one

"prepared in the oven," because this is for real.

To take the spotlight off me for a bit, have a look at this.

Lightly beaten-out chicken breasts

rolled over a salmon mousse studded with prawns.

And here's a brilliant dish called Lamb Finbar.

Essentially a loin of lamb wrapped in cabbage and pastry.

You don't need to be Sherlock Holmes to realise that this lot have

really put some thought and effort into this.

They are, as we say in the trade, cooking on gas.

Unlike me, who came on a wild card, a cabbage and a bit of fish.

Go away, look at them.

Go away!

This is a secret winning recipe. Go away!

GEESE HONK

Here you are, come on. Some little bourbon biscuits for you all.

That's the trouble with being in the public eye.

You can't even step out of your own front door without finding

a blasted camera crew there.

If it isn't the Daily Mirror, it's the BBC.

I'm a shy and retiring sort of person,

which is why I live in this humble cottage here in Ireland,

where I write my novels, compose my programmes and think very deeply

about life and the meaning of cooking and stuff like that.

As a rule, I wouldn't let you in, but the director begged me

and said, "Please, please, show them your house

"and show them something essentially Irish to cook."

So I thought, "Oh, all right." So, come on in.

Potato cakes, potato breads are very important to Irish cooking,

to Irish diet, the whole bit.

The best way to get them is to whip into Marks & Spencer's

and buy a packet. But of course we wouldn't do a thing like that,

we have to stand burning in front of a peat fire

in front of an 18th-century stove,

no magi-mixers, no electricity, and I've got to do the real business

in the 200-year-old fashion.

This is a pot of potatoes, OK?

Back over here, Richard.

Close-up onto this wickerwork sieve, strainer.

You pour the potatoes out... if you can...

Oh, dear! ..into there.

This is very difficult.

Right, carefully putting them in so as not to damage them.

There we are. You lift those up.

It's about this time you wonder why you're here.

Happily, I am here with my great chum Fionnula,

who knows all about potato bread.

First of all, why couldn't we have saved trouble

by peeling the potatoes first?

That would have been helpful, wouldn't it?

Because it's traditional to boil them in their skins.

Also, you can save the skins and feed them to your chickens or pigs

or you can throw them back in the fire again.

I mean, do people still eat potato cakes a great deal in Ireland?

Or is this just a trip down memory lane?

Oh, no, they eat them still, you can buy them or make them at home

or you can just go into any supermarket and buy them.

You use them with the Ulster fry. That's very popular still.

Brilliant. Look, Richard, I have to...

This is the high point of a regular 18th-century farmer's day.

There was no television in those days.

He'd dress in the typical apparel I'm wearing today -

silk bow tie, hand-chased cuff links, suede jacket,

Rolex watch, everything -

and he would set about peeling these. This is a boring process.

So you take a little tour round this wonderful estate,

the Ulster Folk Museum, and join us again

when we are at a really interesting bit. OK, off we go.

They're hot. Oh, I see, you pick them up with a fork.

Every Sunday, they come in their thousands

to savour the delights of yesteryear.

I think there's a great plan afoot

to turn these islands into one great theme park

where nobody ever gets old and where Uncle Mac

is still on the wireless saying, "Goodbye, children everywhere."

Thrill to the memory of the three Rs.

Christopher Robin, I wonder what prayers were said

at the foot of this bed.

I hope you enjoyed that little mini-tour around the park,

around the estate. Rather interesting, I think you'll find.

While you were away, I've been beetling away - ha-ha! -

this is a beetle, crushing the potato into a fairly smooth

but still lumpy mixture, adding some plain flour.

You could add wholemeal flour if you want.

Bit of butter, bit of salt. Now all I have to do is roll it out.

If I'm a bit strange this morning, they built this cottage

with doorways five-foot-three high and I just cracked my head

in the most monstrous way on the top and it's actually spinning.

So I'll have a quick cup of tea

cos they always say, in an emergency, have a cup of tea, don't they?

I forgot to put the milk and sugar in. Never mind.

So we roll those out very quickly. A bit more flour on the top.

-How thick do you think they ought to be?

-A bit thinner than that.

A bit thinner than that.

And then, the griddle is up to frying speed.

You cut out some little wedges using another 18th-century implement,

the egg slice, like that.

Whizz on round here, Richard, because on they go.

Notice I have the griddle already dusted impeccably.

Do a few more.

Sorry to run in front of you, but we're not a studio production,

we don't have 18 cameras and cutaways and stuff like that.

We pop those on there.

Another potato cake.

And then... Come back here, Richard,

I didn't say you could leave the stove.

I want you to take a nice little shot of me roasting.

Because I have a thing, what we call a pail.

You see, in a minute, they'll do one of those magic things,

the mixes, or a wobbly picture, and you'll see us eating

these crisp, cooked, golden, delicious potato cakes.

Close-up on there, and I'll step out of shot.

HARP GLISSANDO

So, there you are - 15 minutes later,

they are cooked to perfection. Well, I think to perfection, anyway.

You just place them onto the plate like that,

add a little butter, have a little taste.

-Fionnula, would you like to have a little taste?

-Yes! Yes, please.

So, you tell me if they're OK.

There's one, there, for you.

Right, while Fionnula's choking on that,

I must tell you that we've had lots of letters from people

saying, "How do you choose your locations?"

We all know you've got griddles at home,

you've got 18th-century fireplaces -

in fact, you don't really need this lesson -

but the way we choose the programmes,

in the director's office,

there's a very large map of the British Isles,

and three darts, and we throw them at the board,

and this one happened to land a little bit near Belfast.

Anyway, enough little jokes and things like that -

business is business, we've only booked this place till 11:30,

the next party's coming in for one of her real demonstrations,

so we must be, as they say, trotting along.

See you in the next sequence.

Right, I'm, in fact, in a state... Look down here, please.

I've got my web of caul, OK? This is the fatty bit.

My bed of salmon sitting there.

Now, raw, chopped scallops, as I told you,

mixed with my cooked peppers,

onions, parsley, breadcrumbs, egg yolks and cream.

Packet that on the top, like that.

Then a piece of splendid Ulster bacon

and the coral of the scallop on top of there.

Right, fold that over.

I've got to trim this.

OK, Richard, you can come back to me now.

I'm going to trim that into a little packet.

Now, when I put this into the oven,

it's going to be ten minutes before they judge it.

I've never cooked this before -

I've created it especially for this competition,

and obviously I can't win,

but I AM trying to use the things of Ulster -

the fish, the cabbage, the bacon.

I don't know if it's going to come out properly -

hopefully, my experience as a cook tells me that it SHOULD work.

I'm trying very, very hard on this. This is absolutely for real.

And if you'd just leave me now, cos I'm going to put it in the oven!

This is the bit that reminds me of sitting O levels,

gazing at the ceiling while everyone is scribbling furiously away!

John Croskery is putting the finishing touches

to his Bird of Aughnacloy.

I think the judges will probably need sunglasses

to appreciate this one!

Still, I must say that competition is looking pretty stiff, what?!

And Archie's lamb is looking tickety-boo -

it's got to be up with the leaders, you know, this one.

Bacon and cabbage - you see, little lardons of bacon,

fresh Ulster cabbage.

Now, Chef Floyd, I must tell you

-that you have five minutes left to bring your dish...

-I've got my...

..to bring your dish forward.

-I'll be here, I'll be here!

-OK.

-Don't you worry about it.

Thank you, Your Majesty!

Ow!

Do you ever get that sinking feeling?

They're all here - the Lamb Gortfinbar,

the Chicken Picasso -

and if it doesn't win here, I sure the ICA will snap it up.

And then, of course, for the Salvador Dali Award,

there's this huge expanse of white Irish linen,

where my Finn MacCool Burgers will lie in state.

Medallions of beef with a herb sauce,

and finally it's breast of chicken

stuffed with salmon mousse and prawns.

Richard, I'm not remotely interested in what you're doing, OK?

If you want to reshoot this, you've got no chance,

because this is where it's happening, here and now.

These are my little...

..my little Finn MacCool Burgers.

Considering that I've never cooked this before,

and certainly didn't do any homework,

it's turned out really well -

and, you know, I don't mind if I win or not.

At least my own sense of honour is satisfied -

I've stayed with the rules,

I've created an original dish that tastes nice and looks good.

The sauce, by the way, very simple - just the old egg-and-butter routine,

but all you have to do is beat a couple of ounces of softened butter

into two egg yolks over a very low heat for a second or two,

pour it over your cabbage.

By the way, it's good with anything - from asparagus to fish.

It's really great entering these cookery competitions.

Look, this is critical, my sauce is separating,

and the cameraman says, "Could you just do that once again, please?

"There was a shadow."

To hell with the shadow - this is A Taste Of Ulster,

and I'm now going to be disqualified because of you.

APPLAUSE

MUSIC: Peaches by The Stranglers

Well, the winning dish was Lamb Gortfinbar.

Well done, Archie Stewart!

Well, yours looked pretty good to me, Keith.

As ever on Best Bites, we're looking back

at some of the most flavourful recipes

from the Saturday Kitchen store cupboard.

Still to come on today's Best Bites...

Silvena Rowe wasn't taking any prisoners

when she was up against Andrew Turner at the omelette challenge hobs -

but how would they both do? Find out in just a few minutes.

Lawrence Keogh treats us to a winter-warming classic -

beef stroganoff.

He uses beef fillet, lashings of cream and hot and sweet paprika

to make his fantastic version of the traditional Russian dish...

and Mel B faces her Food Heaven or Food Hell -

would she get her Food Heaven, salmon coulibiac

with carrot, asparagus and beans,

or would she get her dreaded Food Hell,

panko-topped scallops with black pudding,

cauliflower puree and a vanilla and curry oil?

Find out what she gets to eat in just a few minutes.

Now, Jun Tanaka is celebrating all things British in this next clip,

and he's treating us to some sensational street food.

-So, welcome to the show, Jun.

-You all right?

-Happy new year.

Yeah, happy new year.

And on the menu you've brought together, like I said,

about 16 gallons of rapeseed oil.

Yeah. You don't HAVE to use that much rapeseed -

you can use veg oil,

and you can re-use it over and over again.

-It makes a change from butter.

-Yeah, exactly.

-Yes!

Well, we didn't have any butter for two weeks - there you go.

So, what's on the menu, then? What's this?

So, this is a Street Kitchen dish,

which is a business I started

with a really good friend of mine, Mark Jankel,

and it's a street-food business, and we launched last year,

in May, and we bought one of those vintage Airstream trailers...

-Oh, right.

-..and we have one in Liverpool Street,

and we serve British bistro dishes

for the price of a chilled sandwich, basically.

-This is one of them, then.

-This is one of the dishes.

This is... What have you got there, the neck?

Yeah, this is the pork neck, which I've brined.

-Now, brining - I absolutely love brining.

-Right.

Got water, some salt, sugar, garlic and rosemary,

and I've just left the pork in the brine for about ten hours,

and it just gives it this season, it gives it this wonderful flavour,

-and also it keeps it really moist.

-Right.

And that's the confit inside of it -

cos normally we'd do that with duck leg salted,

and that's the brine, it's wet brine,

but you do that with dry, and then you'd cook it in duck fat -

-you're doing it with...

-Rapeseed oil.

-..rapeseed oil.

Which... I've got the last remaining bottle in Britain...

LAUGHTER ..to make my mayonnaise in here.

Don't split it.

I'll try not to, there you go.

OK, so, get rid of that -

and the pork neck, you could ask your butcher to get it for you,

-but you can use pork belly, pork shoulder...

-Yeah.

Anything that's got some fat running through it

-will work beautifully with this.

-Right.

It takes about four hours to cook.

Now, you say you can re-use that oil -

but you can't deep-fry in rapeseed oil, can you?

-Yeah, you could.

-Can you?

But, I mean, I don't see the point in deep-frying in rapeseed oil,

-it seems kind of a waste.

-No, but if you do this dish,

you'll have rapeseed oil for the rest of your life, won't you, really?

-LAUGHS:

-Yeah, it's true!

-Yeah.

-So...

-So, we've got the pork neck, which is being cooked.

Just test it with a metal skewer - if it slides in easily,

then it's perfectly cooked - and then all that rapeseed oil,

just put it into the fridge and then you can re-use it

-over and over again.

-That's great.

And then, just going to roll it up when it's slightly warm,

just to shape it into a nice kind of sausage shape.

-Right.

-This is hot.

-It's a bit chilly in here today, isn't it?

-It is a bit.

-Yeah.

Or maybe it's because we were in hot countries before.

-You've been in Thailand, haven't you?

-Yeah, I just got back yesterday.

-Yeah?

-Amazing, amazing street food in Thailand.

Some of the best in the world, I think.

So, roll it up really tightly, loads of clingfilm.

So, you're doing this with the neck - it's not often a piece of meat

that you use, but you can use lamb neck, as well, which is fantastic.

-Yeah.

-It's also available.

-It's all those forgotten cuts.

-I love cooking forgotten cuts.

-Very inexpensive, as well,

once you get hold of it.

-They're packed full of flavour.

-Yeah.

They use it for sausage meat, normally.

You've got the mayonnaise, which HASN'T split.

Hooray!

THEY LAUGH

I had some underneath, just ready for it.

Look at that! There you go.

Little bit of mayonnaise.

Are you proud you've made mayonnaise?!

I'm quite pleased with that! LAUGHTER

-OK...

-Yes.

-Once it sets...

Five years of doing this, and 30 years studying catering,

and now I'm doing coleslaw. Go on, then.

-And just slice it into nice sort of 1cm pieces...

-Right.

..and it sets that really, really firm

-in the fridge.

-Yeah.

Er, blowtorch, maybe?

Yeah, I'm getting it on there first, cos I've got to make the coleslaw.

Get that nice and hot.

And now I'm just going to caramelise the outside of the pork neck,

-just to give it a nice, crispy shell.

-Right.

This is the thing that you want to do in advance,