0:00:02 > 0:00:04Good morning, we've got a feast of fantastic food
0:00:04 > 0:00:05lined up for you today.
0:00:05 > 0:00:07So, make yourself comfortable and stay right where you are.
0:00:07 > 0:00:09This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:31Welcome to the show.
0:00:31 > 0:00:35The next 90 minutes is brimming with top chefs, sensational food
0:00:35 > 0:00:38and a cracking celebrity line-up too.
0:00:38 > 0:00:39So, let's get cooking.
0:00:39 > 0:00:40Coming up on today's show,
0:00:40 > 0:00:44the multi-talented chef and proud holder of two Michelin stars,
0:00:44 > 0:00:47Marcus Wareing treats us to a mouthwatering stew
0:00:47 > 0:00:49of monkfish and chorizo.
0:00:49 > 0:00:51Alyn Williams gives us a taste of America
0:00:51 > 0:00:54with his plate of succulent southern fried chicken.
0:00:54 > 0:00:57The chicken is marinated overnight in buttermilk
0:00:57 > 0:01:01before being deep-fried and served with a classic ranch dressing.
0:01:01 > 0:01:04And Kevin Dundon serves perfectly-cooked pork Wellingtons
0:01:04 > 0:01:06with apple stuffing.
0:01:06 > 0:01:10They're accompanied by savoy cabbage and a rich red wine and port sauce.
0:01:10 > 0:01:13And actress Sharon Small faces her food heaven or food hell.
0:01:13 > 0:01:15Would she get her food heaven -
0:01:15 > 0:01:18a banana millionaire shortbread with banana ice cream?
0:01:18 > 0:01:22Or would she get her dreaded food hell - a Mediterranean squid stew?
0:01:22 > 0:01:24Find out what she gets to eat at the end of the show.
0:01:24 > 0:01:26But kicking things off today in the kitchen
0:01:26 > 0:01:29is the hugely talented Francesco Mazzei.
0:01:29 > 0:01:31He's armed with a humble artichoke today
0:01:31 > 0:01:35as well as an abundance of ideas of how to use them.
0:01:35 > 0:01:36Right, what is on the menu, then?
0:01:36 > 0:01:38We've got this beautiful artichoke.
0:01:38 > 0:01:40We do artichoke salads with, as I said,
0:01:40 > 0:01:41the Grana Padano cheese riserva.
0:01:41 > 0:01:43Got this beautiful stuff called Mammole,
0:01:43 > 0:01:46- which if you don't mind, help clean that for me.- I can do that.
0:01:46 > 0:01:48- I need a little knife for this one. - Yes, there you go.- Thank you.
0:01:48 > 0:01:50So, these artichokes...
0:01:50 > 0:01:53You get the small baby ones in Italy.
0:01:53 > 0:01:55Yeah, the small baby one as well
0:01:55 > 0:01:57- which we mainly use for pickles as well.- Yeah.
0:01:57 > 0:02:01When they're nice and tender, you can also use them for a salad.
0:02:01 > 0:02:04OK? But this one are the particular one called Mammole from Rome,
0:02:04 > 0:02:06they're also called cimarolo.
0:02:08 > 0:02:10- They also...- I don't know whether you're making this up,
0:02:10 > 0:02:11these words...
0:02:11 > 0:02:14No, no, it's true. I've been studying so far. Intimately.
0:02:14 > 0:02:16Right, OK.
0:02:16 > 0:02:20I used to work in Rome and it's a very, very typical dish from there.
0:02:20 > 0:02:23There is also a few recipe going on like a fried,
0:02:23 > 0:02:25like a Judaea style.
0:02:25 > 0:02:28But this time of year, I really like this kind of preparation.
0:02:28 > 0:02:30OK, I'm going to also do, as you can see,
0:02:30 > 0:02:32I put some garlic and shallot here.
0:02:32 > 0:02:36- Cos what I'm going to do is a sauce, kind of dressing with it.- Yeah.
0:02:36 > 0:02:38Going to put some olive oil here.
0:02:38 > 0:02:40- The whole point about this is the sauce, really?- Yes.
0:02:40 > 0:02:43Because often a lot of this you would throw away
0:02:43 > 0:02:44but you're using it to make a sauce.
0:02:44 > 0:02:46We do the sauce here but, you know, you can also...
0:02:46 > 0:02:48What you can also do with this is...
0:02:48 > 0:02:51the skin is tough, you can add a few potatoes
0:02:51 > 0:02:53and you can make a soup out of it, as well.
0:02:53 > 0:02:55Which is also very, very good.
0:02:55 > 0:02:59It's interesting the fact that we really use all the parts
0:02:59 > 0:03:01of this beautiful flower, as I would call it.
0:03:01 > 0:03:05Cos it's still quite not used a lot in this country, am I right?
0:03:05 > 0:03:07Well, I think people don't know what to do with them, really,
0:03:07 > 0:03:09more than anything else.
0:03:09 > 0:03:12They are around. But, traditionally, you would cook them whole like this.
0:03:12 > 0:03:13Yeah, like the French globe and...
0:03:13 > 0:03:16Yeah, you would cook them in what's called a blanc, normally,
0:03:16 > 0:03:18- which is a mixture of water... - Vinegar...
0:03:18 > 0:03:20Which is a pan of water with either lemon or vinegar
0:03:20 > 0:03:23with some flour in it, a bit of salt and as it comes to the boil,
0:03:23 > 0:03:26it creates a top to the water instead of using a lid
0:03:26 > 0:03:28and stops them from going brown.
0:03:28 > 0:03:30And you can use some mayonnaise, maybe, to serve with it.
0:03:30 > 0:03:32- Exactly.- Yeah, OK. We'll go like this.
0:03:33 > 0:03:35One more spoon as well.
0:03:35 > 0:03:39And, as I said, this kind of flower is very good for you as well
0:03:39 > 0:03:43because it's full of antioxidant, and believe it or not -
0:03:43 > 0:03:45I've been studying, as you can see -
0:03:45 > 0:03:47the power to level your cholesterol in your blood.
0:03:47 > 0:03:49So, it's very good stuff for you, actually.
0:03:49 > 0:03:53It's amazing what you can get on Google, isn't it? FRANCESCO LAUGHS
0:03:53 > 0:03:55I woke up very early this morning to study.
0:03:55 > 0:03:56Right, you can remove the choke.
0:03:56 > 0:03:58If you see inside there, there's a little choke.
0:03:58 > 0:04:00We remove the one as well because...
0:04:00 > 0:04:02We take it out and we don't throw it away
0:04:02 > 0:04:04but we put it in the sauce as well.
0:04:04 > 0:04:05So that'll be enough for us.
0:04:05 > 0:04:07So what I'm doing now?
0:04:07 > 0:04:08With the shallot, the garlic,
0:04:08 > 0:04:12- the artichoke and white wine... - Yeah.
0:04:12 > 0:04:14OK, we're going to let evaporate a bit
0:04:14 > 0:04:16and then we're going to add all together,
0:04:16 > 0:04:19the breadcrumbs, a bit of sugar to balance the bitterness
0:04:19 > 0:04:21cos the skin and the leaves are very bitter.
0:04:21 > 0:04:23Thanks for doing the avocado for me.
0:04:23 > 0:04:26Now, the small ones in Italy you can just cook them
0:04:26 > 0:04:28in a bit of water and some olive oil, can't you?
0:04:28 > 0:04:30What we do with the small one, you can cook like that
0:04:30 > 0:04:33or you can also do like water...
0:04:33 > 0:04:37bay leaves, a bit of pepper and then you basically...
0:04:37 > 0:04:38it kind of pickles.
0:04:38 > 0:04:39And then you serve with prosciutto
0:04:39 > 0:04:42and also the main ingredient for the famous pizza - capricciosa.
0:04:42 > 0:04:44- Right.- That kind of artichokes.
0:04:44 > 0:04:46OK, so, mint in now.
0:04:46 > 0:04:48Now, breadcrumbs.
0:04:48 > 0:04:51So we have to thicken the sauce a bit.
0:04:51 > 0:04:52This beautiful anchovies,
0:04:52 > 0:04:55it's basically also the main ingredient we use
0:04:55 > 0:04:57for the artichoke, Romana style.
0:04:57 > 0:05:00- Carciofi Romana.- Right.
0:05:00 > 0:05:01OK. Bit of salt here.
0:05:01 > 0:05:03And the stock now.
0:05:04 > 0:05:07So, basically, we're just going to use the liquor from this
0:05:07 > 0:05:08- to make the dressing. - Yes, correct.- Right.
0:05:08 > 0:05:12That's it. OK, now, we're going to cut this artichoke
0:05:12 > 0:05:14very, very, very thin.
0:05:14 > 0:05:17- Cut those. - So, in here now you want...
0:05:17 > 0:05:19- Put some chilli in there. Thank you. - Chilli in this.
0:05:19 > 0:05:21- Chilli, some lemon juice.- OK.
0:05:21 > 0:05:26Salt and pepper, kind of a bit of Italian version of guacamole.
0:05:26 > 0:05:27Yeah? Right.
0:05:27 > 0:05:30And then I'm going to add that beautiful Grana Padano cheese, Sue,
0:05:30 > 0:05:32- which is not goat cheese, don't worry.- Good.
0:05:32 > 0:05:34- Which is this one that we got here. - Yeah.
0:05:34 > 0:05:36So, what's so special about this one then?
0:05:36 > 0:05:37It's a very old cheese.
0:05:37 > 0:05:41It's about 800 years, it's been create from the monks.
0:05:41 > 0:05:45And the Grana Padano name comes for the Grana...
0:05:45 > 0:05:48It's for the Pianura Padana area, that's why it's Padano,
0:05:48 > 0:05:50- and Grana because of the beautiful, grainy texture.- Right.
0:05:50 > 0:05:52It's, like, you have a piece of it,
0:05:52 > 0:05:54it's like you've got some small piece of marble inside.
0:05:54 > 0:05:55It is fantastic.
0:05:55 > 0:05:57It's also one of the best...
0:05:57 > 0:06:00It's the world bestselling cheese, PDO product, so...
0:06:00 > 0:06:01Which is pretty amazing.
0:06:01 > 0:06:03When you go to Italy and you try the Parmesan
0:06:03 > 0:06:05they have over there,
0:06:05 > 0:06:07it really is superior to the stuff we can get over here,
0:06:07 > 0:06:09or a lot of the stuff we get over here.
0:06:09 > 0:06:11But this one is riserva which is more than 21 months
0:06:11 > 0:06:16so it's probably not very common, yet also for the price.
0:06:16 > 0:06:18But, again, it's available everywhere now.
0:06:18 > 0:06:20OK, artichokes here.
0:06:20 > 0:06:23A bit of lemon, bit of salt. OK?
0:06:23 > 0:06:24Now, we're going to add the avocado.
0:06:24 > 0:06:26We're going to move this one away a bit.
0:06:26 > 0:06:29Now, you said in rehearsal about artichokes in a dessert.
0:06:29 > 0:06:30What's all that about?
0:06:30 > 0:06:34Yeah. I mean, as I said, it's very versatile kind of vegetable.
0:06:34 > 0:06:36- Right.- I know you're laughing there but...
0:06:36 > 0:06:38I perked right up, man.
0:06:38 > 0:06:40- Cake.- There is a recipe with artichoke
0:06:40 > 0:06:42and the chocolate mousse mint is pretty amazing.
0:06:42 > 0:06:44Maybe next one we do that.
0:06:44 > 0:06:46- Right.- So then you don't want me to show you more.
0:06:46 > 0:06:47Chocolate mousse and artichokes?
0:06:47 > 0:06:50It's chocolate mousse but what we do, you don't mix together,
0:06:50 > 0:06:53you basically, you cook the artichoke in glucose, sugar
0:06:53 > 0:06:55and a bit of water
0:06:55 > 0:06:59- until the artichoke become completely glazed. OK?- OK.
0:06:59 > 0:07:01And then you do a mousse separately with the peppermint
0:07:01 > 0:07:03and then you've got fantastic stuff.
0:07:03 > 0:07:05Cos you must use a few of these in your restaurant?
0:07:05 > 0:07:06Yeah, that's it, yeah, plenty.
0:07:06 > 0:07:10- All different kinds of artichokes as well.- Yeah?- That's it.
0:07:10 > 0:07:12OK, so, we've got the stuff here now. Grazie mille.
0:07:12 > 0:07:16I'm going to add a bit of Grana Padano riserva inside.
0:07:16 > 0:07:19Believe it or not, a bit of lemon zest as well.
0:07:19 > 0:07:21This beautiful Amalfi.
0:07:21 > 0:07:24There you are. OK. A spoon.
0:07:24 > 0:07:27I've got a spoon, thank you. I'm going to mix that now.
0:07:27 > 0:07:29- Salt and pepper in there. - Salt and pepper there now.
0:07:29 > 0:07:32So, recap - chop the lemon, the avocado, chilli.
0:07:32 > 0:07:36Chilli, salt and pepper, lemon juice and the fantastic artichoke.
0:07:36 > 0:07:38Now, OK, when this one's ready,
0:07:38 > 0:07:41we'll leave it to rest a second and we got this beautiful sauce
0:07:41 > 0:07:43which we call dressing which you and I cooks here.
0:07:43 > 0:07:45We did before and rest it.
0:07:45 > 0:07:46What we're going to do, just going to...
0:07:46 > 0:07:48How long have you cooked this down for?
0:07:48 > 0:07:51- Half an hour.- Half an hour. - That's it.
0:07:51 > 0:07:53Now we use for dressing but you can, if you add potato and stuff,
0:07:53 > 0:07:56you can make a lovely soup.
0:07:56 > 0:07:59So, basically from one ingredient you can have...
0:08:00 > 0:08:04..the lovely soup and the lovely salad, if you want. OK?
0:08:04 > 0:08:07I mean, just these are the leaves, just to show people...
0:08:07 > 0:08:08Just the leaves, yeah.
0:08:08 > 0:08:12When you do this whole, and you actually eat these, really,
0:08:12 > 0:08:14don't make a fool of yourself in a restaurant.
0:08:14 > 0:08:16Basically, it's just this top bit here
0:08:16 > 0:08:18or the bottom part of the artichoke,
0:08:18 > 0:08:21which you just basically pull out between your teeth
0:08:21 > 0:08:24and that's the, well, part of the heart.
0:08:24 > 0:08:25It's lovely stuff.
0:08:25 > 0:08:28- Now, just in a very small... - Don't go munching on the leaves.
0:08:28 > 0:08:31As my sister did in a restaurant, that's not very good.
0:08:31 > 0:08:32FRANCESCO LAUGHS
0:08:32 > 0:08:35OK, I'm going to...just a little bit of this. Just a little bit.
0:08:35 > 0:08:37And we're going to add some olive oil,
0:08:37 > 0:08:39salt and pepper and the lemon juice.
0:08:39 > 0:08:43- We create a kind of...- Dressing. - That's it, dressing.- Yeah.
0:08:43 > 0:08:47- Some olive oil?- Yes, please. - Tell me when.
0:08:47 > 0:08:48One more.
0:08:48 > 0:08:50Now, you're expanding your little restaurant
0:08:50 > 0:08:51cos you've got the restaurant
0:08:51 > 0:08:53and then you're going to build a cafe on the side of it?
0:08:53 > 0:08:55Yeah, we're doing the cafe on the side
0:08:55 > 0:08:58and it's going to be like a kind of more rustic food
0:08:58 > 0:09:01and also much more affordable than what we charge now at L'Anima.
0:09:01 > 0:09:03We plan to open...
0:09:03 > 0:09:04It's long overdue, really,
0:09:04 > 0:09:06- but we plan to open now in September.- Right.
0:09:06 > 0:09:10OK. Hoping that the world is going to recover from the crisis.
0:09:10 > 0:09:13But we're rocking now so we're going to get there.
0:09:13 > 0:09:17- OK, so, the beautiful artichokes are here...- Yeah.
0:09:17 > 0:09:18..in the middle of this ring.
0:09:21 > 0:09:22All right.
0:09:24 > 0:09:27So the avocado also helps to keep it together.
0:09:27 > 0:09:29It's kind of like fennel, isn't it?
0:09:29 > 0:09:31You can have it, you know, thinly sliced...
0:09:31 > 0:09:33Very thinly sliced is very important.
0:09:33 > 0:09:37You can serve it on a bed of lovely fish and stuff like that.
0:09:37 > 0:09:39That's good. OK. It's got this beautiful...
0:09:39 > 0:09:42- It's interesting with the avocado in there as well.- Yeah.
0:09:42 > 0:09:44Bit of omega-3 as well. Got the celery cress on top.
0:09:44 > 0:09:46- There you go.- Over here.
0:09:46 > 0:09:49Then I've got this beautiful...
0:09:49 > 0:09:51Well, I called it a peeler in rehearsal,
0:09:51 > 0:09:54- you called it a mandolina. - Mandolina, nice.
0:09:54 > 0:09:56OK. It's a beautiful shaving.
0:09:56 > 0:09:58- Sounds better though, doesn't it? - It does.
0:10:00 > 0:10:02- OK.- Now, a bit of it of...
0:10:02 > 0:10:04Let me take this spoon here.
0:10:04 > 0:10:07Bit of this dressing which we put all around,
0:10:07 > 0:10:09to that serving.
0:10:09 > 0:10:12It's a great way to use up the leaves.
0:10:12 > 0:10:15There's so much flavour in there you generally just throw away.
0:10:15 > 0:10:16Exactly.
0:10:16 > 0:10:18So, bit of leaves like that...shaves.
0:10:18 > 0:10:22- Don't need to be that precise. We like rustic.- OK.
0:10:22 > 0:10:23Bit like that.
0:10:23 > 0:10:24Maybe a little more of this.
0:10:24 > 0:10:26Tell us what that is again.
0:10:26 > 0:10:30This is artichoke salad with Grana Padano riserva cheese
0:10:30 > 0:10:31ready to go.
0:10:31 > 0:10:33- How good does that look?- And simple.
0:10:39 > 0:10:40Looks fantastic.
0:10:40 > 0:10:44- Now, I know it's going to taste great as well.- Look at that.
0:10:44 > 0:10:46- It looks, mm...- Dive into that.
0:10:46 > 0:10:48That little bit of lemon in there just helps it to...
0:10:48 > 0:10:51- Zingy taste. - Stops it from discolouring as well.
0:10:51 > 0:10:54- Exactly. So, it doesn't get oxidated as well.- Mm.
0:10:54 > 0:10:57It's not really the Sunday lunch you think about.
0:10:57 > 0:10:59It's very healthy stuff, every day of the week.
0:10:59 > 0:11:02- Great way to utilise the leftovers for the dressing.- Lovely.
0:11:07 > 0:11:11Simple, fresh and good quality ingredients and it tasted fantastic.
0:11:11 > 0:11:14Coming up, I cook sage-stuffed lamb chops with Serrano ham
0:11:14 > 0:11:17and pasta for actress Suranne Jones
0:11:17 > 0:11:19after visiting a garlic festival on the Isle of Wight
0:11:19 > 0:11:21with Mr Rick Stein.
0:11:21 > 0:11:26Saute chicken with no less than 40 cloves of garlic is on the menu.
0:11:26 > 0:11:27It's a classic, I promise you.
0:11:29 > 0:11:32RICK STEIN: 'I'm on my way from Southampton to the Isle of Wight
0:11:32 > 0:11:36'for their famous annual garlic festival.
0:11:36 > 0:11:40'On the way over, I met this really nice chap, he really loved his food.
0:11:40 > 0:11:42'I think he said his name was Onslow.
0:11:42 > 0:11:44'He was going over for Cowes Week,
0:11:44 > 0:11:47'and with all those large yachts from all over the world,
0:11:47 > 0:11:50'there was a serious smell of money in the air.
0:11:50 > 0:11:54'No doubt people will be eating lobster and popping champagne corks
0:11:54 > 0:11:58'over in the marquees, but I had other things on my mind.
0:11:58 > 0:12:01'I'd never been to a garlic festival before
0:12:01 > 0:12:03'and didn't really know what to expect.
0:12:03 > 0:12:07'I'd heard that garlic grows really well on the island.
0:12:07 > 0:12:09'And it was a must of things I had to do,
0:12:09 > 0:12:11'on my gastronomic tour of Britain.
0:12:13 > 0:12:15'But it didn't look very garlicky to me.'
0:12:16 > 0:12:20So, we've got circus, candyfloss...
0:12:21 > 0:12:25..there's a doll's house shop over there, some sumo wrestlers up there.
0:12:27 > 0:12:29There's a clairvoyant and the Army are here.
0:12:29 > 0:12:31There's lots of big Army trucks.
0:12:34 > 0:12:36I've almost forgotten what we've come here for.
0:12:36 > 0:12:39Oh, the garlic - I wonder where it is.
0:12:39 > 0:12:41'Now, this was worth coming for.
0:12:41 > 0:12:45'Freshly barbecued corn on the cob, brushed with hot butter.
0:12:45 > 0:12:49'It had that mouth-popping crunch when the veg has just been picked
0:12:49 > 0:12:51'and still retains its sugar content.
0:12:51 > 0:12:53'That's the first thing to go, actually,
0:12:53 > 0:12:54'when it's been lying around.
0:12:54 > 0:12:56'Ah, getting warmer.
0:12:56 > 0:12:58'Moules mariniere and a nice smell of garlic
0:12:58 > 0:13:00'from some moules provencale.'
0:13:00 > 0:13:02Did you say you had some garlic fudge?
0:13:02 > 0:13:04Yeah, we've got chocolate and vanilla.
0:13:04 > 0:13:06Can I have a vanilla one then?
0:13:06 > 0:13:08Yeah.
0:13:08 > 0:13:12'Only in Britain could anyone come up with this. Garlic fudge.
0:13:12 > 0:13:13'Now, this is a first for me.'
0:13:22 > 0:13:24'Oh, dear.'
0:13:24 > 0:13:28But the day was full of happy eaters, mainly eating hot dogs.
0:13:28 > 0:13:31Actually, garlic was a symbol
0:13:31 > 0:13:34of our emerging culinary sophistication in the '60s -
0:13:34 > 0:13:38a point recognised by the garlic growers Colin and Jenny Boswell.
0:13:39 > 0:13:41When you walked along the street 25 years ago
0:13:41 > 0:13:45and you smelt that smell of garlic coming out of a bistro or something,
0:13:45 > 0:13:48it said to you, immediately, in your mind,
0:13:48 > 0:13:50it said it was good times.
0:13:50 > 0:13:54It meant wine and drink, probably in a foreign country.
0:13:54 > 0:13:58Now, when I smell garlic today, I still think of good times.
0:13:58 > 0:13:59You're so right.
0:13:59 > 0:14:03I mean, thinking about it, I mean, I started my restaurant 25 years ago
0:14:03 > 0:14:04and it was garlic.
0:14:04 > 0:14:07I can remember I went to a seafood bar in Falmouth
0:14:07 > 0:14:11and it was that smell of hot shellfish and garlic.
0:14:11 > 0:14:15It was just so exotic and I was thinking, "Yeah, I want to do this."
0:14:15 > 0:14:18That's right. You even smoked Gitanes to get the scent.
0:14:18 > 0:14:21Well, I was smoking Gitanes at the time but I've given them up.
0:14:21 > 0:14:22I've given them up.
0:14:22 > 0:14:25I used to smoke Gitanes in that restaurant too.
0:14:25 > 0:14:26How did you know?
0:14:28 > 0:14:30Now, this was a dish that was on the menu
0:14:30 > 0:14:32of every bistro in the late '60s.
0:14:33 > 0:14:36Sauteed chicken with 40 cloves of garlic.
0:14:37 > 0:14:40You joint a couple of chickens, jointing for saute -
0:14:40 > 0:14:41that means on the bone -
0:14:41 > 0:14:43and then you fry it gently in butter
0:14:43 > 0:14:47to get a nice, brown colour and then,
0:14:47 > 0:14:4940 cloves of garlic - seriously.
0:14:49 > 0:14:52I mean, that was so adventurous.
0:14:52 > 0:14:55Seasoned heavily and then some white wine.
0:14:55 > 0:14:57I can remember once using Mateus rose
0:14:57 > 0:15:00when I couldn't get some Hirondelle.
0:15:00 > 0:15:01Then, chicken stock,
0:15:01 > 0:15:05and put the lid on and leave it to cook very, very gently.
0:15:07 > 0:15:08And that's it. It's ready.
0:15:08 > 0:15:12You just turn it out on the plate, reduce the liquid down a little bit,
0:15:12 > 0:15:15nap it over the top and serve it.
0:15:15 > 0:15:17What with?
0:15:17 > 0:15:19Well, these days it would be mashed potato
0:15:19 > 0:15:22but then it was pilaf rice cos that was very trendy.
0:15:24 > 0:15:27One discovery I made at the garlic festival
0:15:27 > 0:15:29was this humble bacon sandwich.
0:15:29 > 0:15:32It was made from collar and it had a lovely,
0:15:32 > 0:15:35old-fashioned swiney flavour.
0:15:35 > 0:15:37There had to be something special about this bacon.
0:15:37 > 0:15:40- That's really good flavour. - It is, isn't it?
0:15:40 > 0:15:43One thing led to another on this trip.
0:15:43 > 0:15:46I was supposed to be looking at other garlic products
0:15:46 > 0:15:49but I had to find out where this great bacon came from.
0:15:51 > 0:15:53How cheering to see these little piglets
0:15:53 > 0:15:55rooting around in the sandy soil.
0:15:57 > 0:15:59You only had to look at how happy these pigs were
0:15:59 > 0:16:02to realise that this family, the Pierces,
0:16:02 > 0:16:04were doing something right.
0:16:04 > 0:16:05I'm sure it's got a future.
0:16:05 > 0:16:08These pigs here, you know, they're doing things they should be doing.
0:16:08 > 0:16:11They're rooting around, they're biting my toes now.
0:16:11 > 0:16:12And that's what it's all about.
0:16:12 > 0:16:14And they have to create their own environment,
0:16:14 > 0:16:16I think that's what's key to it.
0:16:16 > 0:16:17I mean, pigs are so intelligent.
0:16:17 > 0:16:19It gets too hot out here,
0:16:19 > 0:16:20they've got to go in the wallow,
0:16:20 > 0:16:22get a coat of mud to protect themselves from the sun.
0:16:22 > 0:16:24You know, that's what it's all about.
0:16:24 > 0:16:27Let the animals do what they should be doing. And they're not bored.
0:16:27 > 0:16:28They make their own beds.
0:16:28 > 0:16:30All we do is provide them with a lump of straw,
0:16:30 > 0:16:32it's up to them to shake it up
0:16:32 > 0:16:34and put it round how they want it.
0:16:34 > 0:16:35I think that's key to it, you know,
0:16:35 > 0:16:38letting the animals express their own natural behaviour.
0:16:40 > 0:16:44I suppose if any dish summed up the style of cooking in this series,
0:16:44 > 0:16:46it's this.
0:16:46 > 0:16:48So, a coating for the chops.
0:16:48 > 0:16:53I'm going to use some sage, which I think it's a really nice flavour
0:16:53 > 0:16:56but you do have to use it with discretion, in other words,
0:16:56 > 0:16:59not too much as it's very, very strong.
0:16:59 > 0:17:02I'm going to mix that with some already roughly chopped shallots
0:17:02 > 0:17:06and just chop it up really finely to make a coating.
0:17:06 > 0:17:11And now I just put that in this bowl here with a bit of butter.
0:17:11 > 0:17:15A little bit of salt and pepper in there too.
0:17:20 > 0:17:22And now for the chops.
0:17:22 > 0:17:25What a lovely cut of meat that is.
0:17:25 > 0:17:29Just going to score the chops about half an inch apart one way
0:17:29 > 0:17:32and half an inch the other.
0:17:32 > 0:17:34Do the same thing on that side.
0:17:35 > 0:17:40Just put some of the coating on one side.
0:17:40 > 0:17:44Just spread it in with my knife. Like that.
0:17:45 > 0:17:48And do exactly the same on the other side.
0:17:48 > 0:17:52And then we'll pan-fry them gently.
0:17:52 > 0:17:53The problem is so much...
0:17:53 > 0:17:55It's sort of intensive meat.
0:17:55 > 0:17:57It's flavourless.
0:17:57 > 0:17:59You taste something like this pork and it's got,
0:17:59 > 0:18:02as the French say about wine, gout de terroir.
0:18:02 > 0:18:05You know, you can taste almost where it comes from
0:18:05 > 0:18:07and the fat is just a delight.
0:18:07 > 0:18:10When you taste it, there's just this feeling of fineness.
0:18:10 > 0:18:15So many people, so many people dislike fat. And why?
0:18:15 > 0:18:18The fat in meat is where the flavour is, you know?
0:18:18 > 0:18:21And it's just like people keep going at me when I'm cooking fish
0:18:21 > 0:18:24and saying, you know, "Too much butter, too much cream."
0:18:24 > 0:18:27I don't put too much butter and cream with my fish,
0:18:27 > 0:18:29but occasionally I love it
0:18:29 > 0:18:32and occasionally I like a fatty bit of pork,
0:18:32 > 0:18:35I like a piece of sirloin with a lovely, well-aged fat on it.
0:18:35 > 0:18:39You know, we're all so sort of driven in this world these days
0:18:39 > 0:18:41by sort of worries about health
0:18:41 > 0:18:45and so much of it is just rubbish.
0:18:45 > 0:18:48I mean, there's only one maxim as far as eating, I'm concerned,
0:18:48 > 0:18:50and that is moderation in all things.
0:18:50 > 0:18:52You just keep things level.
0:18:53 > 0:18:56OK, well, let's add the cider now,
0:18:56 > 0:18:59which is the sort of splendid addition to this dish.
0:19:00 > 0:19:05This is farmhouse, rough Somerset cider.
0:19:05 > 0:19:06So, we'll just leave that to cook away now
0:19:06 > 0:19:09for about five to six minutes.
0:19:10 > 0:19:14That cider came from a lovely old-fashioned cider farm
0:19:14 > 0:19:17on the edge of Sedgemoor, in Somerset,
0:19:17 > 0:19:19run by Viv Bennett and his family.
0:19:19 > 0:19:22Here, they grow the old-fashioned cider apples
0:19:22 > 0:19:24with names like Kingston Black
0:19:24 > 0:19:28and Chibble's Wilding and Granville.
0:19:28 > 0:19:31Viv fired up his rickety old cider press
0:19:31 > 0:19:33and the whole thing was like watching a scene
0:19:33 > 0:19:37lifted out of Thomas Hardy's The Woodlanders.
0:19:37 > 0:19:40"He looked and smelt like autumn's very brother.
0:19:40 > 0:19:42"..everywhere about him
0:19:42 > 0:19:44"that atmosphere of cider
0:19:44 > 0:19:47"which at its first return each season
0:19:47 > 0:19:51"has such an indescribable fascination
0:19:51 > 0:19:54"for those who have been born and bred among the orchards."
0:19:54 > 0:19:56It's just a path or way of life.
0:19:56 > 0:19:58It's something that's always been done here.
0:19:58 > 0:20:01I mean, I helped Father since I was old enough to...
0:20:01 > 0:20:03I used to have a box, you know, to stand on
0:20:03 > 0:20:06so I could reach the top of the trees.
0:20:06 > 0:20:09My father made it all his life before him, he's 81,
0:20:09 > 0:20:11his grandfather made it here before that.
0:20:11 > 0:20:14Do you look forward to sort of cider making time though?
0:20:14 > 0:20:16Yes, we look forward to it.
0:20:16 > 0:20:17You know, it's like hay making
0:20:17 > 0:20:20or a kid who looks forward to Christmas.
0:20:20 > 0:20:23You know, it doesn't take as many weeks,
0:20:23 > 0:20:26we only perhaps do it a couple of days a week
0:20:26 > 0:20:29as and when the apples are available.
0:20:29 > 0:20:31The hardest work is gathering the blessed apples in.
0:20:33 > 0:20:37I couldn't believe how much juice was coming out of those apples.
0:20:37 > 0:20:40What goes into the cider? I mean, do you add sugar or anything?
0:20:40 > 0:20:42Nothing at all.
0:20:42 > 0:20:45No, it's natural yeast, on the skins, you don't...
0:20:45 > 0:20:47Nothing at all added.
0:20:47 > 0:20:49There's nothing added, there's nothing taken away.
0:20:55 > 0:20:57Those pork chops...
0:20:57 > 0:21:00By the time they've cooked, the cider will have reduced down
0:21:00 > 0:21:04to a lovely, rich sauce smelling of apples and butter,
0:21:04 > 0:21:07a little bit of parsley, shake it all together
0:21:07 > 0:21:09and pull the pan off the heat.
0:21:09 > 0:21:13As I said at the start, this is the type of food we love at home
0:21:13 > 0:21:16and the sort of food I search for in my travels
0:21:16 > 0:21:19in pubs and restaurants and never found.
0:21:19 > 0:21:24I got beef rendang and creole chicken, but not this.
0:21:24 > 0:21:27And I'd serve it with some early sprouting broccoli
0:21:27 > 0:21:30and some saute potatoes and that's it.
0:21:37 > 0:21:39Going further east into the heart of Dorset
0:21:39 > 0:21:43to a blueberry farm run by Janet and David Trehane.
0:21:44 > 0:21:46The blueberries are from America
0:21:46 > 0:21:49and they're a cultivated form of our native bilberries.
0:21:49 > 0:21:50So, how did they get here?
0:21:52 > 0:21:56Back in 1949, there was a parson on Lulu Island in British Columbia
0:21:56 > 0:21:58and he wanted to cheer us up
0:21:58 > 0:22:01because we were so miserable after the war.
0:22:01 > 0:22:04So, he wrote and put an advert in a little newspaper,
0:22:04 > 0:22:07trade magazine, horticultural trade magazine and said,
0:22:07 > 0:22:11"Anybody in Britain could have 100 plants for free as a gift."
0:22:11 > 0:22:13Only four people took up the offer.
0:22:13 > 0:22:17My father was one of them and those hundred plants thrived.
0:22:18 > 0:22:20Autumn's my favourite season.
0:22:20 > 0:22:24I love picking ripe fruit from bushes and trees.
0:22:24 > 0:22:26I think blueberries are typically American.
0:22:26 > 0:22:29They're easy on the eye, they're sweet, they're plump,
0:22:29 > 0:22:33they're over-juicy and now they're over here.
0:22:33 > 0:22:36They've got a flavour which is all their own,
0:22:36 > 0:22:40which is totally addictive and above all else,
0:22:40 > 0:22:43I think they're so versatile.
0:22:44 > 0:22:48Now, this is a blueberry compote and it works a treat.
0:22:48 > 0:22:52First, you add some orange zest and then the juice of about one lime
0:22:52 > 0:22:57and then a cup or so of sugar and about half a pint of water.
0:22:57 > 0:22:59Now, you put that all in a pan
0:22:59 > 0:23:01and you put it on a very gentle heat
0:23:01 > 0:23:04and bring it up to the boil very slowly.
0:23:04 > 0:23:07The object is to poach the blueberries
0:23:07 > 0:23:09but not have them bursting on you.
0:23:09 > 0:23:13So, as it begins to foam, stir it around
0:23:13 > 0:23:15and then pour in some arrowroot,
0:23:15 > 0:23:18and as you know, that'll thicken it very slightly.
0:23:19 > 0:23:23But the great thing about arrowroot is it keeps the juice clear,
0:23:23 > 0:23:25albeit a bit thick.
0:23:25 > 0:23:29Now, pour that into a bowl and let it cool down a little.
0:23:29 > 0:23:32Now, you're going to serve this with some yoghurt ice cream,
0:23:32 > 0:23:33I love yoghurt ice cream.
0:23:33 > 0:23:36And the thing is, you're going to serve, of course,
0:23:36 > 0:23:41the ice cream cold but the compote slightly warm,
0:23:41 > 0:23:44and it's the contrast between the sweet acidity of the blueberries
0:23:44 > 0:23:48and the creaminess of the yoghurt that works so well.
0:23:54 > 0:23:56That's it indeed but it looked absolutely fantastic.
0:23:56 > 0:23:58Regular viewers to the show will know, like Rick,
0:23:58 > 0:24:01I'm not afraid to put a few extra calories or two on the plate.
0:24:01 > 0:24:03Now, pork chops definitely need some fat on them
0:24:03 > 0:24:05to bring out the flavour.
0:24:05 > 0:24:07And this is true also of lamb chops, which I love.
0:24:07 > 0:24:09And people kind of shy away from them, really.
0:24:09 > 0:24:12I'm going to show you a really simple way of actually cooking them.
0:24:12 > 0:24:14We've got some Parma ham here or Serrano ham.
0:24:14 > 0:24:16We've got a little bit of butter, some sage,
0:24:16 > 0:24:17now sage is quite a strong herb
0:24:17 > 0:24:19so we're going to deep-fry a little bit
0:24:19 > 0:24:21and serve that with a little, simple pasta, really.
0:24:21 > 0:24:24What I'm going to do first of all, is take the lamb chops,
0:24:24 > 0:24:28using a knife, just create like a little pocket inside each one.
0:24:28 > 0:24:30So, cut them inside here.
0:24:30 > 0:24:32Don't take this fat off, it's really important that we keep that
0:24:32 > 0:24:35cos we're going to crisp them up in a pan.
0:24:35 > 0:24:38And there you go in here, and you just literally
0:24:38 > 0:24:41take a little bit of this ham, touch of sage,
0:24:41 > 0:24:42here we go.
0:24:42 > 0:24:46And insert that in the little cavity in there.
0:24:46 > 0:24:48- There we go. - Serrano ham, did you say?
0:24:48 > 0:24:49Yeah, you can use Serrano ham, Parma ham,
0:24:49 > 0:24:50it's entirely up to you.
0:24:50 > 0:24:53Touch of butter in there to keep it nice and moist.
0:24:54 > 0:24:57And then we're going to take some of our Serrano ham or Parma ham,
0:24:57 > 0:24:59there you go, wrap it up like that.
0:24:59 > 0:25:00That's it. Just nice and simple.
0:25:00 > 0:25:03No need to overcomplicate stuff.
0:25:03 > 0:25:05Cos you're not really into overcomplicated food, are you?
0:25:05 > 0:25:07- Not really, you know... - You were brought up on...
0:25:07 > 0:25:09Sunday roast and all that kind of stuff?
0:25:09 > 0:25:11Potatoes, meat, yeah, that kind of stuff.
0:25:11 > 0:25:13But we used to have chops
0:25:13 > 0:25:15but my mum would go around everyone's plate and eat the fat
0:25:15 > 0:25:18cos we'd we all leave the fat and then my mum would go
0:25:18 > 0:25:20and pick the bits of fat off cos she loved it.
0:25:20 > 0:25:22They're the best bit, the best bit, though, isn't it?
0:25:22 > 0:25:24So, what got you into acting in the first place?
0:25:24 > 0:25:29Well, I was a little bit mouthy at school and so they told me...
0:25:29 > 0:25:31my parents to channel my energies somewhere.
0:25:31 > 0:25:33So, I went to, like, an acting class
0:25:33 > 0:25:37from being about eight and started singing and acting.
0:25:37 > 0:25:41And then from there did pro-am productions, amateur productions,
0:25:41 > 0:25:43got an agent at 16
0:25:43 > 0:25:46and then it just kind of picked up and went from there.
0:25:46 > 0:25:48Because, I mean, I was reading a little bit about you last night
0:25:48 > 0:25:51and it's amazing that not a lot of people know
0:25:51 > 0:25:54that you were in Coronation Street before your main character was.
0:25:54 > 0:25:56- Yeah.- You guested in it as well?
0:25:56 > 0:25:59I did an episode of everything northern,
0:25:59 > 0:26:02like The Grand, City Central, Corrie
0:26:02 > 0:26:05and my first character was called Mandy Phillips.
0:26:05 > 0:26:08And then I went back three years later as Karen Phillips.
0:26:08 > 0:26:12Not related at all but I think they do like a screen test
0:26:12 > 0:26:15so they put you on and if they like you, then they'll get you back.
0:26:15 > 0:26:17And they certainly liked you because, I mean,
0:26:17 > 0:26:19at one point they were saying you were the show.
0:26:19 > 0:26:22I mean, the whole storyline was based around you.
0:26:22 > 0:26:25I think it's this wonderful tennis match that happens that,
0:26:25 > 0:26:28you know, you start to do something good with the writing
0:26:28 > 0:26:30and then they see that and they write more for you
0:26:30 > 0:26:34and that's what kind of happened and Karen McDonald really lifted off
0:26:34 > 0:26:37and myself and Simon Greggs and Steve McDonald
0:26:37 > 0:26:39just worked really well together.
0:26:39 > 0:26:40- And then you left.- Yeah.
0:26:40 > 0:26:42You get all that and then you go.
0:26:42 > 0:26:45Yeah. Well, I'd started to...
0:26:45 > 0:26:47I'd started to repeat myself as an actress
0:26:47 > 0:26:49and because in a soap, obviously, you know,
0:26:49 > 0:26:52your character has a certain life span.
0:26:52 > 0:26:55And I felt like I was kind of
0:26:55 > 0:26:57continually going down the same path with,
0:26:57 > 0:26:59you know, what I was doing, so, yeah.
0:26:59 > 0:27:01But it was a huge thing cos I'd bought a house,
0:27:01 > 0:27:04I'd bought a car, I had some stability,
0:27:04 > 0:27:07which actors don't get, so it was a big decision.
0:27:07 > 0:27:08And I had nothing to go to, so...
0:27:08 > 0:27:10To give it all up and, like you said, nothing to go to
0:27:10 > 0:27:14but, I mean, since then you've just gone on to do tonnes of stuff.
0:27:14 > 0:27:15It's not just on...
0:27:15 > 0:27:16Well, films as well?
0:27:16 > 0:27:19Yeah, I mean, well, the first thing was I auditioned,
0:27:19 > 0:27:21I was in Australia and then I got a call
0:27:21 > 0:27:24when I came back and auditioned with Ray Winstone to do Vincent.
0:27:24 > 0:27:27And then, the people that I've worked with have just been amazing.
0:27:27 > 0:27:30Then I did the West End with Rob Lowe
0:27:30 > 0:27:33and things just really, you know, kind of took off for me
0:27:33 > 0:27:35and it's been an amazing journey.
0:27:35 > 0:27:37Where does your passion really lie though?
0:27:37 > 0:27:39Some people say theatre,
0:27:39 > 0:27:41you can't beat the draw of theatre as an actress?
0:27:41 > 0:27:44- Musicals, singing, that's where I started off.- Right.
0:27:44 > 0:27:46I'm a bit of a... I like to do...
0:27:46 > 0:27:48Like, you were talking about Unforgiven
0:27:48 > 0:27:51and, you know, that's all kind of a very intimate performance
0:27:51 > 0:27:56and all very measured and monitored but I'm a bit of a showgirl.
0:27:56 > 0:28:00I like to sing and dance and do the whole lot and, you know,
0:28:00 > 0:28:02- eyes and teeth and all that. - Eyes and teeth.
0:28:02 > 0:28:03Right, well, there you go.
0:28:03 > 0:28:06Talking of teeth, there you go, we've got our pasta here.
0:28:06 > 0:28:09Now, what I'm going to do is take our pasta
0:28:09 > 0:28:11and try and incorporate this sage in.
0:28:11 > 0:28:12There we go.
0:28:12 > 0:28:16And what we do is grab the sage like that and just pop it in there.
0:28:16 > 0:28:17Fold this bit of pasta over...
0:28:19 > 0:28:22..press it down and then roll it through again.
0:28:22 > 0:28:28And then you'll see that the actual sage leaf goes inside...
0:28:29 > 0:28:30..the pasta.
0:28:30 > 0:28:32I'll just dust that off a little bit.
0:28:32 > 0:28:33You'll see it in a second.
0:28:33 > 0:28:35The lamb - what I've done is just basically pan-fry it
0:28:35 > 0:28:37and then roast it in the oven.
0:28:37 > 0:28:38If I get this thinner, you'll see.
0:28:38 > 0:28:41- It looks like an expensive wallpaper now.- Exactly.
0:28:41 > 0:28:42It's really trendy, you see.
0:28:42 > 0:28:45There's going to be people just hanging this from the curtains -
0:28:45 > 0:28:46not.
0:28:46 > 0:28:47But look, look.
0:28:47 > 0:28:50- And then you've got the sage leaves like that.- Wow.
0:28:50 > 0:28:52- And it goes inside...- Oooh.
0:28:52 > 0:28:56- Very pretty.- I can cook, Nick.
0:28:56 > 0:28:58- I know.- I don't know what to do next but...
0:28:58 > 0:28:59But we'll just pop this through.
0:28:59 > 0:29:02Like you said, gone on to do tonnes of different things,
0:29:02 > 0:29:06I have to say, it's my mother's favourite show,
0:29:06 > 0:29:10she never watches this thing, what I'm doing, but Unforgiven...
0:29:10 > 0:29:12Would she like the DVD which is out now?
0:29:12 > 0:29:14- Oh, is it out now?- Yeah, yeah.
0:29:14 > 0:29:16Now, tell us about that then cos that was just...
0:29:16 > 0:29:18- it was a big success for you. - It was.
0:29:18 > 0:29:22And I'd done quite a few TV series and bits of theatre.
0:29:22 > 0:29:26But, you know, it's hard for a woman to get a really, really good script.
0:29:26 > 0:29:29There are a lot of good scripts out there but for something that's so...
0:29:29 > 0:29:32To play someone that is a double murderer
0:29:32 > 0:29:36and you're kind of leading an amazing cast, by the way.
0:29:36 > 0:29:40It was just, you know, like, the supporting cast was brilliant.
0:29:40 > 0:29:43And it doesn't come around that often.
0:29:43 > 0:29:45You know, to get a script like that so I was really lucky
0:29:45 > 0:29:48and, yeah, very fortunate to play that character.
0:29:48 > 0:29:51But almost opposite to what you were playing for years
0:29:51 > 0:29:52on Corrie, as well.
0:29:52 > 0:29:55Yeah, and that's what I was saying about it being measured.
0:29:55 > 0:29:57And I had a great director, David Evans
0:29:57 > 0:30:00and Sally Wainwright, who wrote it, is an amazing writer,
0:30:00 > 0:30:01Red Productions.
0:30:01 > 0:30:03The team was just like a dream team.
0:30:03 > 0:30:07So, I'd love to work with them again and maybe create something else
0:30:07 > 0:30:09cos it was just perfect, it was brilliant.
0:30:09 > 0:30:12Talking about working with them again, what's next then?
0:30:12 > 0:30:13What's next for you?
0:30:13 > 0:30:15At the moment, I'm actually going on in aid mission
0:30:15 > 0:30:19which I did for Christian Aid about...in 2004
0:30:19 > 0:30:24so I'm going to revisit Africa
0:30:24 > 0:30:26with a friend of mine and we're going to go and do an aid mission.
0:30:26 > 0:30:30And then complete polar opposite to come back from that,
0:30:30 > 0:30:34I'm going to work a musical which is like a rehearsed musical
0:30:34 > 0:30:36and then see if that goes and maybe take that on
0:30:36 > 0:30:37further into the West End.
0:30:37 > 0:30:40- There you go. Coming to a city or town near you as well.- Maybe.
0:30:40 > 0:30:42I'm just going to go through what I've done.
0:30:42 > 0:30:43Over here I've got some butter.
0:30:43 > 0:30:45Like I said, I'm not afraid to put a few calories in.
0:30:45 > 0:30:48We've got our pasta here. I'm going to drain off.
0:30:48 > 0:30:51Which all I've done is literally just rolled that through,
0:30:51 > 0:30:54that's made tagliatelle, fresh tagliatelle in there.
0:30:54 > 0:30:56Just drain that off.
0:30:56 > 0:30:58I've deep-fried from sage as well.
0:30:58 > 0:31:00Pop that in the butter.
0:31:00 > 0:31:02Bit of salt and bit of pepper.
0:31:02 > 0:31:05Make it look so simple from scratch.
0:31:05 > 0:31:07No, it is, really.
0:31:07 > 0:31:09We've got...these ovens haven't got a back on them
0:31:09 > 0:31:13and we've got somebody swapping the lamb round at the back.
0:31:13 > 0:31:16And we've got our lamb, which has been cooking nicely.
0:31:16 > 0:31:18Now, that's just nicely cooked.
0:31:18 > 0:31:20And all we do now is just simply serve it.
0:31:21 > 0:31:23It's just a case of confidence, isn't it?
0:31:23 > 0:31:26Like, when I'm watching this... I'm a panicker, I just panic.
0:31:28 > 0:31:30Men call at multitasking, do they?
0:31:30 > 0:31:32LAUGHTER
0:31:32 > 0:31:34I'm not even going to enter into that.
0:31:34 > 0:31:37Yeah, we'll move on.
0:31:37 > 0:31:39As the producer's going, "Move on, that's time, that's enough."
0:31:39 > 0:31:41"You're in trouble."
0:31:41 > 0:31:43Right, we've got it here. Look at that.
0:31:43 > 0:31:46And then I've got my lamb chops.
0:31:46 > 0:31:49Place them on there.
0:31:49 > 0:31:50I'll save you the fat, Mum.
0:31:50 > 0:31:52Do you want four? There you go. Four.
0:31:52 > 0:31:55Deep-fried sage.
0:31:55 > 0:31:58Buttered pasta with deep-fried sage and lamb chops.
0:31:58 > 0:32:01- Gorgeous.- So, what do you think of that pasta? Dive in.
0:32:01 > 0:32:03So, it's sage and that sort of stuff.
0:32:03 > 0:32:05No parsley cos I know what you like.
0:32:06 > 0:32:09I think sage and potato and pasta is great.
0:32:09 > 0:32:11Plenty of butter.
0:32:11 > 0:32:14- It's really quite an Italian dish that, isn't it?- Yeah.
0:32:14 > 0:32:16- Got that sort of saltimbocca-ish feel to it.- Mm.
0:32:16 > 0:32:18- Like that?- Mm.
0:32:23 > 0:32:26Now, putting sage into a dough is a great way
0:32:26 > 0:32:27to pack pasta with flavour.
0:32:27 > 0:32:29It's a lovely combination.
0:32:29 > 0:32:31If you'd like to try cooking any of the studio recipes
0:32:31 > 0:32:33you've seen on today's show, including that one,
0:32:33 > 0:32:35just click onto our website...
0:32:37 > 0:32:39Today, we're looking back at some of the best recipes
0:32:39 > 0:32:42from the Saturday Kitchen archives.
0:32:42 > 0:32:44Now, Marcus Wareing is certainly a class act
0:32:44 > 0:32:47when it comes to classic cooking and flavour combinations.
0:32:47 > 0:32:51And he's got a very moreish monkfish and chorizo stew on the menu today.
0:32:51 > 0:32:52Enjoy this one.
0:32:52 > 0:32:54Right, what are you cooking then?
0:32:54 > 0:32:55Well, today we're going to do monkfish...
0:32:55 > 0:32:57- Yes.- ..with some chorizo sausage.
0:32:57 > 0:32:59And we're doing an almost sort of a minestrone...
0:32:59 > 0:33:02- Right.- ..type of vegetable broth. - OK.
0:33:02 > 0:33:05- With your onions...- You want me... picking out the onions?
0:33:05 > 0:33:06- Yeah, you want to chop the onion.- Yeah.
0:33:06 > 0:33:08- Got a lot of dicing in this, haven't we?- Yeah.
0:33:08 > 0:33:10- And some of those.- OK. - And they're served...
0:33:10 > 0:33:13And just inside we've got some split yellow peas
0:33:13 > 0:33:15which is going to help make it a little bit broth-like.
0:33:15 > 0:33:17- It's the monkfish that you're going to do at the moment.- Yes.
0:33:17 > 0:33:20- Tell us a bit about this. - This is it, this is how it comes.
0:33:20 > 0:33:22This is how we get it in the restaurant.
0:33:22 > 0:33:23Obviously, the head always comes off the fish
0:33:23 > 0:33:27because I think the head represents about two thirds...
0:33:27 > 0:33:29- It's about 60% waste on a monkfish, isn't it?- It is, it is.
0:33:29 > 0:33:32Often called anglerfish and stuff like that.
0:33:32 > 0:33:34They used to eat it a lot in the '70s in scampi,
0:33:34 > 0:33:36- it was actually used for.- Really?
0:33:36 > 0:33:38Awful, sort of ruined it, I think, in scampi.
0:33:38 > 0:33:40Great piece of fish but it was the look of it
0:33:40 > 0:33:43that put a lot of people off cos of the big head and the old...
0:33:43 > 0:33:45Yeah. So, what I've done is just taken...
0:33:45 > 0:33:48nicked off the skin and then I just pulled it back.
0:33:48 > 0:33:50Just pull it straight off the tail.
0:33:50 > 0:33:54- In we go with the...- OK? - Yeah.- So you've got the onions in.
0:33:54 > 0:33:57- I'm just going to...- Going to pop the cooking sausage in as well.
0:33:57 > 0:34:00- That's it.- The great thing about monkfish is there's one bone.
0:34:00 > 0:34:02- It's very easy to do yourself. - Very simple.
0:34:02 > 0:34:04Beautiful, round fish. Just take off one fillet.
0:34:04 > 0:34:07Your fishmonger can do this. It's very easy to do, but there we go.
0:34:07 > 0:34:09Straight underneath.
0:34:09 > 0:34:11Skin it, take off the bone.
0:34:11 > 0:34:13It's a good fish, very versatile.
0:34:13 > 0:34:15- The French use it a lot, don't they? - Yeah, I love it.
0:34:15 > 0:34:18- Very meaty.- Being the French, they eat everything,
0:34:18 > 0:34:19the head and everything.
0:34:19 > 0:34:21Yeah, well, maybe not, maybe not but, you know.
0:34:21 > 0:34:24- The nice thing about it, there's not a lot of waste.- No.
0:34:24 > 0:34:27But I've had... The delicacy as well with monkfish is the liver.
0:34:27 > 0:34:30I had this dish, I think it was ankimo, which is like a...
0:34:30 > 0:34:32Yeah, it's a Japanese sushi.
0:34:32 > 0:34:35They take the liver, the raw liver and serve that as a...
0:34:35 > 0:34:38- It's a delicacy over there, it's treated like foie gras.- Really?
0:34:38 > 0:34:41Yeah. I had that recently, which was really, really nice.
0:34:41 > 0:34:43The thing I always find about monkfish,
0:34:43 > 0:34:47is what I like about it in this dish is it can also be quite watery.
0:34:47 > 0:34:49When it cooks, it has a tendency to bleed.
0:34:49 > 0:34:51I love cutting it into sort of scallops like this.
0:34:51 > 0:34:53What we're going to do is, James,
0:34:53 > 0:34:56we're going to season it with paprika and salt.
0:34:56 > 0:34:58And we're going to mix 50-50.
0:34:58 > 0:35:01Now, you use this idea quite a bit in your restaurant, don't you?
0:35:01 > 0:35:03- We do.- Curry and salt?
0:35:03 > 0:35:07Yeah, we have our scallops,
0:35:07 > 0:35:10- we use curry powder and salt 50-50. - Yeah.
0:35:10 > 0:35:12Almost exactly the same as what we've done here, really.
0:35:12 > 0:35:14And it's just a beautiful, nice seasoning.
0:35:14 > 0:35:16It just has a nice little flavour.
0:35:16 > 0:35:18So, you've got your paprika and your salt.
0:35:18 > 0:35:20And this is the smoked paprika that you can get,
0:35:20 > 0:35:22- that sort of delicious... - And it's sweet as well.- Yeah.
0:35:22 > 0:35:25Cos they have sweet and they have a hot smoked paprika, don't they?
0:35:25 > 0:35:27- This is the sweet one. - That's right.
0:35:27 > 0:35:29So, basically you've got the onions there, James.
0:35:29 > 0:35:31- That's right.- Yeah. With the sausage.
0:35:31 > 0:35:32I've got my...
0:35:32 > 0:35:35There's a lot of chopping in this, I know that for a fact.
0:35:35 > 0:35:37- Bouquet garni.- Yeah.
0:35:37 > 0:35:38I've got one clove of garlic
0:35:38 > 0:35:40and some sun-dried tomatoes straight into there.
0:35:40 > 0:35:43And we're just going to very lightly sweat those down.
0:35:43 > 0:35:45You can tell he's got about 20 chefs doing this around him.
0:35:45 > 0:35:48- You know what I mean? - Little bit of tomato puree.
0:35:49 > 0:35:50But congratulations
0:35:50 > 0:35:53cos you kept your second Michelin star again this year.
0:35:53 > 0:35:55- Yes, which was great. - And last time you were on the show
0:35:55 > 0:35:57you were kind of like, you know...
0:35:57 > 0:35:59- It was the day I took over.- The day you took over, very first day.
0:35:59 > 0:36:01- So, exciting times.- Yeah.
0:36:01 > 0:36:04- Yeah, it was a big day for me last time I was here.- Yeah.
0:36:04 > 0:36:06And it's been about three or four months now and...
0:36:06 > 0:36:09So, what's it like running your own restaurant then?
0:36:09 > 0:36:10Being the boss, I suppose?
0:36:10 > 0:36:12Truthfully, it's always been my dream.
0:36:12 > 0:36:17And it was a big day for me doing that and I actually love it.
0:36:17 > 0:36:20It's another massive challenge for me, taking on the business
0:36:20 > 0:36:23and running it in one of London's finest five-star hotels.
0:36:23 > 0:36:25I just think it's one of the best things I ever did.
0:36:25 > 0:36:27But it's going very, very well,
0:36:27 > 0:36:30but you've got to keep your attention to detail
0:36:30 > 0:36:31on everything, haven't you?
0:36:31 > 0:36:33Now there's other things.
0:36:33 > 0:36:35There's a whole operation side that you have to think about -
0:36:35 > 0:36:38- salaries, tax, VAT, the usual.- Yeah.
0:36:38 > 0:36:41But it's great. It's another line, it's another...
0:36:41 > 0:36:43And the rubbish as well, cos you've changed...
0:36:43 > 0:36:45in the kitchen you've got clear rubbish bags.
0:36:45 > 0:36:47It's funny when it's your own business, James,
0:36:47 > 0:36:49you look at things a little bit differently.
0:36:49 > 0:36:50Even going as far as putting
0:36:50 > 0:36:52clear, see-through bin liners into the bins.
0:36:52 > 0:36:54You just want to, you know, it's a tough time now,
0:36:54 > 0:36:58we've got to just... It's a great awareness for the staff, you know?
0:36:58 > 0:37:01It's very easy to just have your produce and just throw it away.
0:37:01 > 0:37:04And, for me, it's just to be aware that,
0:37:04 > 0:37:07"Look, guys, everything counts." Basically.
0:37:07 > 0:37:10So, all those vegetables in there, James, what we're going to do...
0:37:10 > 0:37:11I'm still chopping.
0:37:11 > 0:37:14- Still chopping. Good. - Carrots, leeks.- That's it.
0:37:14 > 0:37:17Just a little bit of the paprika and salt seasoning.
0:37:17 > 0:37:18I'm even doing the mushrooms as well.
0:37:18 > 0:37:21Just do a few mushrooms, James, keep going.
0:37:21 > 0:37:22Well, last time you... Yeah.
0:37:22 > 0:37:25Those are your own, just bung it all in any order.
0:37:26 > 0:37:29The peas - we soak them overnight, put them into a pan,
0:37:29 > 0:37:31boil them up with a little bit of water,
0:37:31 > 0:37:34boil them to the boil for about 20 minutes until they're almost soft.
0:37:34 > 0:37:36- Now, these are the yellow split peas.- That's right.
0:37:36 > 0:37:37Just throw those in there.
0:37:37 > 0:37:40That's a super dish, isn't it? It's nice and comforting...
0:37:40 > 0:37:43Yeah, I think that combination of the sausage and the monkfish
0:37:43 > 0:37:44is a classic combination.
0:37:44 > 0:37:47Monkfish is one of these things that, you know, people sort of,
0:37:47 > 0:37:49like you said, it used to be used for scampi.
0:37:49 > 0:37:51But it's become really trendy now.
0:37:51 > 0:37:53It is and we use it in the restaurant and this is quite a...
0:37:53 > 0:37:57It's almost a hotpot type of thing.
0:37:57 > 0:37:58It's very Spanish, very...
0:37:58 > 0:38:00You make a big pot of it, put it on a table
0:38:00 > 0:38:02and just sit back and enjoy.
0:38:02 > 0:38:05- So, I mentioned the cookery books as well.- Yeah.
0:38:05 > 0:38:06Is there another one in the pipeline?
0:38:06 > 0:38:10- Yeah, just finishing one now. - Yeah.
0:38:10 > 0:38:13And I've called it...it's going to be called Nutmeg And Custard
0:38:13 > 0:38:15and that's to do with the custard tart for the Queen.
0:38:15 > 0:38:17You can't get away from this dish.
0:38:17 > 0:38:20I know, it's been on the menu now for two and a half years
0:38:20 > 0:38:22and still customers come to the restaurant yesterday
0:38:22 > 0:38:23and still ask for custard tart.
0:38:23 > 0:38:25It's really quite strange.
0:38:25 > 0:38:27So, anyway, we're going to cook the monkfish,
0:38:27 > 0:38:29this doesn't take very long to cook at all.
0:38:29 > 0:38:31No, just a bit of olive oil, the mushrooms are in the pan.
0:38:31 > 0:38:33Right. I'll turn that pan up.
0:38:33 > 0:38:36James, if you could just put some chicken stock, cover that.
0:38:36 > 0:38:39- And this is cooked like this for how long?- About 45 minutes.
0:38:39 > 0:38:41And we end up with this that we've got here,
0:38:41 > 0:38:45that lovely sort of sausage combination as well.
0:38:46 > 0:38:47- There you go.- OK.
0:38:47 > 0:38:50- Then you want some parsley chopped? - That would be great.
0:38:50 > 0:38:51Little bit of parsley.
0:38:51 > 0:38:54- And a bit of coriander in here or just plain parsley?- Just parsley.
0:38:54 > 0:38:55Going to go in at the end,
0:38:55 > 0:38:58you can just chop that up and put that in now, James.
0:38:58 > 0:39:00Now the fish is in.
0:39:00 > 0:39:02Knob of butter.
0:39:02 > 0:39:05- So, straight back to a busy service as well today?- Yes, with...
0:39:05 > 0:39:08- Hundreds of tables for two? - As soon as I've finished here...
0:39:08 > 0:39:10Like you said, not talking to each other.
0:39:10 > 0:39:13Straight back to the restaurant, we're full for lunch.
0:39:13 > 0:39:15Normally, I never open for Saturday lunch but today I am.
0:39:15 > 0:39:19You can tell he's the boss, can't you? You work them hard.
0:39:19 > 0:39:21- The demand, James, has been... - Yeah, yeah.- It has.
0:39:21 > 0:39:24Just saw pound signs roll...
0:39:24 > 0:39:25You're right, actually.
0:39:25 > 0:39:28You got me there.
0:39:28 > 0:39:32There you go. Right, so you've got parsley lightly chopped,
0:39:32 > 0:39:34- there you go.- Straight in there.
0:39:34 > 0:39:35That goes in.
0:39:35 > 0:39:38The nice thing about this is you can just eat this.
0:39:38 > 0:39:41If you didn't want any of the fish, you can just serve it with chicken.
0:39:41 > 0:39:44The amount of chopping I've done, I'll to taste this, don't worry.
0:39:44 > 0:39:45The monkfish, literally,
0:39:45 > 0:39:48you just sprinkle the salt and the paprika over that.
0:39:48 > 0:39:50- That's right.- But like you said, you mix the equal quantities
0:39:50 > 0:39:53- of salt and paprika powder.- Yeah.
0:39:53 > 0:39:55For this one, it's just 50-50 of paprika.
0:39:55 > 0:40:00But I think the paprika...with the paprika being so sweet
0:40:00 > 0:40:03and the smokiness of it, it's not very hot, it's quite mild.
0:40:03 > 0:40:05So, I think people would enjoy this dish.
0:40:05 > 0:40:08- And it goes well with most white fish as well.- Yeah, it does.
0:40:08 > 0:40:11So we've just given that a few minutes.
0:40:12 > 0:40:15- Almost done.- Yeah. OK.
0:40:15 > 0:40:16Bowl's there, ready.
0:40:16 > 0:40:19Yeah, sausages are ready. We'll put it together.
0:40:19 > 0:40:20You see how much oil has come out of that.
0:40:20 > 0:40:23Huge amount of oil. All I did was just put them in hot oil,
0:40:23 > 0:40:26turn the gas off and just leave them to sit and turn them over.
0:40:26 > 0:40:29You just pop that in there while I get a spoon for our broth.
0:40:29 > 0:40:32OK, so I'm just going to put the monkfish in the centre of the plate.
0:40:33 > 0:40:35Do you want to season that or you've done that?
0:40:35 > 0:40:37It's already done. Ready to go.
0:40:37 > 0:40:38Monkfish piled up.
0:40:41 > 0:40:44- A few of the sausages. - This is a great combination.
0:40:44 > 0:40:46It goes so well, it's fantastic.
0:40:46 > 0:40:48You could almost do a sauerkraut and smoked sausage as well.
0:40:48 > 0:40:50This is not...
0:40:50 > 0:40:52This is a dish...it's sort of a dish I did in the last book
0:40:52 > 0:40:55which was monkfish... Not monkfish, sorry, sole.
0:40:55 > 0:40:56And I've just adapted it
0:40:56 > 0:40:59cos we're using the monkfish at the moment at the restaurant,
0:40:59 > 0:41:00it just goes so well.
0:41:00 > 0:41:03And then just take the soup, the stew, straight over the top.
0:41:03 > 0:41:05If you could just grab some of that coriander cress, James,
0:41:05 > 0:41:07and sprinkle a little bit on top.
0:41:10 > 0:41:12I'll leave that with you to do the chef-y drizzle.
0:41:12 > 0:41:15- The chef-y bit.- Chef-y drizzle. - OTHERS LAUGH
0:41:15 > 0:41:17Coriander cress, this is the new sort of trendy leaves.
0:41:17 > 0:41:19It's nice, they're lovely, they're really good.
0:41:19 > 0:41:22Bit of oil over the top. Remind us what that is again.
0:41:22 > 0:41:24We've got pan-fried monkfish, chorizo sausage
0:41:24 > 0:41:28and a little minestrone soup with paprika and coriander.
0:41:28 > 0:41:30Cooked by a two-star Michelin chef on Valentine's Day.
0:41:30 > 0:41:32What more do you want?
0:41:37 > 0:41:39What more do you want indeed? It smells delicious.
0:41:39 > 0:41:41Right, over here then, Marcus.
0:41:41 > 0:41:44Got my cards. There you go, have a seat. Dive into that, Nina.
0:41:44 > 0:41:48- OK.- Tell us what you think. Now, I know you love the lamb.- Yes.
0:41:48 > 0:41:50- Tell us what you think of this. - Yum, yum.
0:41:53 > 0:41:55Oh, my goodness.
0:41:55 > 0:41:57OK, you're not getting any.
0:41:57 > 0:42:00Get that cress out of your teeth before you go meet your hubby.
0:42:00 > 0:42:03- It's a great combination that. - Lovely.- Classic combination.
0:42:03 > 0:42:04If people can't find monkfish,
0:42:04 > 0:42:07any other fish if you try and do that today...
0:42:07 > 0:42:10Anything - sole, sea ba...anything.
0:42:10 > 0:42:13- I think...I think all white fish go with it quite well.- Yeah.
0:42:13 > 0:42:14I just go with a nice white fish.
0:42:14 > 0:42:16Turbot will be delicious as well, quite meaty.
0:42:16 > 0:42:19- Even...- Yeah.- What do you think of that then, Gareth?
0:42:19 > 0:42:22- Mm. Mm.- Gareth is just happy to be eating.
0:42:27 > 0:42:28Fantastic flavours.
0:42:28 > 0:42:31And, remember, if you don't want to splash out on monkfish,
0:42:31 > 0:42:33any white fish would work well.
0:42:33 > 0:42:36Now, it's that time of the week to join a certain Mr Keith Floyd,
0:42:36 > 0:42:39he's continuing his tasty tour of Britain and Ireland today
0:42:39 > 0:42:41and he's fishing for some Scottish salmon.
0:42:41 > 0:42:42Enjoy this one.
0:42:42 > 0:42:45SWEET, PSEUDO-SCOTTISH MUSIC PLAYS
0:42:47 > 0:42:50Yes, look, I'm really sorry about this music.
0:42:50 > 0:42:53but the truth is the BBC library was shut that day
0:42:53 > 0:42:55and we had to borrow this from my producer.
0:42:55 > 0:42:58Which on balance is better than his other record,
0:42:58 > 0:43:00Richard Clayderman Takes The High Road.
0:43:00 > 0:43:02Actually, I'm not so sure.
0:43:07 > 0:43:09Oh, dear, here's the loch again, noted for its kippers,
0:43:09 > 0:43:11fine oysters, plump prawns.
0:43:11 > 0:43:13- CASH REGISTER DINGS - Aye, thank you!
0:43:16 > 0:43:18Now to business. If, like me, you've just become a gardener,
0:43:18 > 0:43:23what a fine place this is, in May in particular, to nick a few cuttings.
0:43:23 > 0:43:25Of course, poaching an azalea is one thing,
0:43:25 > 0:43:27but don't mess with the salmon
0:43:27 > 0:43:29or you'll end up split and smoked too,
0:43:29 > 0:43:31like this superb Loch Fyne beauty.
0:43:31 > 0:43:33- CASH REGISTER DINGS - Aye, thank you!
0:43:35 > 0:43:38So, there we are, that's just about it.
0:43:38 > 0:43:40I know you've had a good trip round the estate
0:43:40 > 0:43:42and I've been, as you can see, slaving away here.
0:43:42 > 0:43:45Just to recap, poaching the gigot in water
0:43:45 > 0:43:47with these lovely root vegetables and it's ready for the laird,
0:43:47 > 0:43:48whom I've kept waiting.
0:43:48 > 0:43:51I promised him lunch at... Well, we always do that.
0:43:51 > 0:43:53Run over time a little bit.
0:43:53 > 0:43:55Anyway, in there it goes.
0:43:55 > 0:44:00Now I'll just pass it up to myself...in the lift.
0:44:00 > 0:44:02OK, Keith?
0:44:05 > 0:44:09- SINGS:- Hey-ho, hey-ho, it's off to work I go.
0:44:12 > 0:44:14- There we are, lord, sorry it's late. - Oh, it's only five o'clock.
0:44:14 > 0:44:17'It's pity that mutton has gone the way of so much
0:44:17 > 0:44:18'of our culinary heritage.
0:44:18 > 0:44:21'There's no comparison between imported lamb
0:44:21 > 0:44:23'and mutton happily raised on...
0:44:23 > 0:44:25- 'SINGS:- ..bog myrtle, heather and thyme.'
0:44:26 > 0:44:28Now then, what I forgot to mention to our viewers
0:44:28 > 0:44:30was the indispensable caper sauce.
0:44:30 > 0:44:32Have a close look, Richard.
0:44:32 > 0:44:35You melt some butter, put a little flour in to make a roux,
0:44:35 > 0:44:36then you add some milk.
0:44:36 > 0:44:40Then, as it thickens, you add some of the stock from this into it.
0:44:40 > 0:44:43And then, finally, some beautifully chopped up capers,
0:44:43 > 0:44:45which you then pour over this.
0:44:45 > 0:44:47This is sort of piquant and creamy.
0:44:47 > 0:44:50And it goes brilliantly with the mutton.
0:44:50 > 0:44:53- Right, John, I can just give you a bit of this stuff...- Lovely.
0:44:53 > 0:44:56- ..and leek, I think.- Right.
0:44:56 > 0:44:59I mean, if you've been out hauling up oysters
0:44:59 > 0:45:01and things like that all day
0:45:01 > 0:45:03or chasing venison or whatever you lairds do.
0:45:03 > 0:45:06- Reading The Sunday Times. - Reading The Sunday Times. Right.
0:45:06 > 0:45:08- It's very exhausting. - KEITH LAUGHS
0:45:08 > 0:45:09- Thank you.- How's that? - That's lovely.
0:45:09 > 0:45:12- Oh, and a carrot - you must have a carrot.- Yes.
0:45:12 > 0:45:13- There you go. You tuck into that. - I will.
0:45:13 > 0:45:15- And I'll serve myself. - Thank you very much.
0:45:15 > 0:45:16Now, I mean, this is...
0:45:16 > 0:45:19Actually, I think it's a three-year-old wether,
0:45:19 > 0:45:23and I should think that you and I are the only people in Great Britain
0:45:23 > 0:45:26- eating such a strange dish today. - Yeah, what a shame.
0:45:26 > 0:45:28Because it's not available,
0:45:28 > 0:45:32and...mutton is almost a pejorative term, isn't it?
0:45:32 > 0:45:34Mutton dressed as lamb.
0:45:34 > 0:45:36How can we get people to eat things like mutton?
0:45:36 > 0:45:39I think it's very much think up to...
0:45:39 > 0:45:42I think we've got...WE have got to market it -
0:45:42 > 0:45:46the farmers have got to try to think of ways of getting it
0:45:46 > 0:45:51- to the marketplace as hill mutton.- Yeah.
0:45:51 > 0:45:53Rather like the small vineyard owners
0:45:53 > 0:45:56might market their own single vineyard wines,
0:45:56 > 0:45:57- that sort of thing.- Sure.
0:45:57 > 0:45:59Anyway, John, we've got to get on,
0:45:59 > 0:46:02- they've got to get to work and find some scenes stuff to do.- Right.
0:46:02 > 0:46:05So, thanks for letting us use your house.
0:46:05 > 0:46:08- Thank you for letting us muck up your day.- Not at all.
0:46:08 > 0:46:09We've had a fabulous time.
0:46:09 > 0:46:11At the end of the day,
0:46:11 > 0:46:14I had a most excellent boiled gigot of wether,
0:46:14 > 0:46:16and I must thank you for that.
0:46:16 > 0:46:17Well, thank you very much.
0:46:17 > 0:46:20- Slainte.- Slainte. - Slainte, as they say.
0:46:26 > 0:46:28Meanwhile, back on the river bank....
0:46:34 > 0:46:36- That was a bit better. - That was much better.
0:46:36 > 0:46:38That is a bit more encouraging.
0:46:38 > 0:46:40I've only got a couple of hours to catch
0:46:40 > 0:46:42a really superb salmon for Lady Maclean's lunch.
0:46:42 > 0:46:45Peter's going to help me. I'm dressed in the right stuff.
0:46:45 > 0:46:47Shouldn't be any problem. It's just that...
0:46:48 > 0:46:51- That was quite a good one, again. - Very good.- Yes.
0:46:51 > 0:46:53I'm actually getting a bit better at this.
0:46:53 > 0:46:56We'll get the lunch - don't worry. And if not...we'll just starve.
0:46:56 > 0:46:58There you are now - the fish is after your fly.
0:46:58 > 0:46:59- He's on!- I've got him!
0:46:59 > 0:47:01Right, keep the rod up. That's lovely.
0:47:01 > 0:47:03- Right, how do I get the...? - I'll just... No.
0:47:03 > 0:47:06- Wind this in, if you can. - Right.- Hold that. Wind it in.
0:47:08 > 0:47:11- Once you get on the reel... - Right. Now, this is...
0:47:11 > 0:47:13Now you've got in on the reel - that's lovely.
0:47:13 > 0:47:15- This is...- Don't rush it. That's it, that's it.
0:47:15 > 0:47:19Let him go... Keep your rod up.
0:47:19 > 0:47:22All you've got to do is keep the rod up. Lovely.
0:47:22 > 0:47:23Let him go if you want to go.
0:47:25 > 0:47:28- Wind in now.- Hey, hey.- Very good.
0:47:28 > 0:47:30I actually cast that one, too, didn't I?
0:47:30 > 0:47:33- That's extraordinary thing about it. - PETER LAUGHS
0:47:33 > 0:47:35- Oh, he's gone!- He's off again. - He's off.
0:47:35 > 0:47:38- PETER LAUGHS - Well...
0:47:38 > 0:47:41- Keep trying.- That is just my luck, but never mind.
0:47:41 > 0:47:43Once encouraged like that, just keep on doing it -
0:47:43 > 0:47:44there's not problem there.
0:47:44 > 0:47:47- That was a great shame.- Very good. - What did I do wrong?- No, nothing.
0:47:47 > 0:47:49You just didn't take it very well.
0:47:49 > 0:47:51- Right.- We'll take it a wee bit better there.
0:47:52 > 0:47:56Pretty impressive though, hey? First... More or less first cast.
0:47:59 > 0:48:02- We have to start all over again now. - Yes, or Lady Maclean will go hungry.
0:48:05 > 0:48:08'Failure is a solitary thing, and I was sad to lose the fish
0:48:08 > 0:48:10'and injured that when I took my next one,
0:48:10 > 0:48:13'the crew had lost interest and were busy filming rare flowers.'
0:48:13 > 0:48:16John, get the blinking camera - I've got one!
0:48:16 > 0:48:18'He didn't even know the name of the plant.'
0:48:18 > 0:48:19Richard, I've got one!
0:48:21 > 0:48:23Now, we did something that we shouldn't do,
0:48:23 > 0:48:26but Lady Maclean's far more important
0:48:26 > 0:48:28than actually scruples at the end of the day,
0:48:28 > 0:48:33and I'm afraid what we did was we put a little spinner on
0:48:33 > 0:48:37and, in fact, we've got one. So, honour, in fact...
0:48:37 > 0:48:40is salvaged, I think...
0:48:41 > 0:48:42..if I can hold it just the last...
0:48:45 > 0:48:48- Thank you very much, Peter. - There you are.- There. You see?
0:48:48 > 0:48:50There's lunch for Lady Maclean.
0:48:50 > 0:48:52She'll be very, very pleased with us, I think.
0:48:52 > 0:48:54I'm certainly very pleased with me,
0:48:54 > 0:48:55cos we never cheat on this programme -
0:48:55 > 0:48:57that's the one really good thing about it.
0:48:57 > 0:48:59OK. How is that? Three or four pounds?
0:48:59 > 0:49:01- That's lovely. About three pounds. - Yeah.- Yeah.
0:49:01 > 0:49:03- That's absolutely fine.- OK.
0:49:03 > 0:49:06- Absolutely fine. - Ideal for your cooking.
0:49:06 > 0:49:08Following the knocker routine to the letter,
0:49:08 > 0:49:11we arrive at the home of Sir Fitzroy and Lady Maclean.
0:49:11 > 0:49:14This man causes a great conflict of interest -
0:49:14 > 0:49:15we nearly ditched the cookery programme
0:49:15 > 0:49:17to make a documentary about Fitz
0:49:17 > 0:49:20who some say was Ian Fleming's inspiration for Bond.
0:49:20 > 0:49:23- MEN SING JAMES BOND THEME - "The name's Bond, James Bond,
0:49:23 > 0:49:26"007, British Intelligence."
0:49:26 > 0:49:27He was good mates with Churchill
0:49:27 > 0:49:31and was parachuted into Yugoslavia to find Tito, which he did.
0:49:31 > 0:49:33Nowadays, he writes wonderful tales
0:49:33 > 0:49:36and probably still has the odd word in the corridors of power.
0:49:36 > 0:49:38This is absolutely brilliant, isn't it?
0:49:38 > 0:49:40Do you like the little house I've borrowed for today?
0:49:40 > 0:49:43Actually, it belongs to a friend of mine who has a hotel.
0:49:43 > 0:49:45We didn't like her hotel because it was a bit smaller
0:49:45 > 0:49:47than the house she actually lives in, you see.
0:49:47 > 0:49:50We always like to beg, borrow and steal these humble little abodes
0:49:50 > 0:49:53but nothing humble about my efforts today, nothing humble at all.
0:49:53 > 0:49:56This is the king of fish, must make me the king of anglers
0:49:56 > 0:49:59because up here in May... Which is now May, you see.
0:49:59 > 0:50:01You'll be watching this in the winter probably
0:50:01 > 0:50:03but this is May. ..the rains haven't rained,
0:50:03 > 0:50:06the rivers haven't speighted, the salmon aren't running
0:50:06 > 0:50:07but I got one.
0:50:07 > 0:50:08I mean, I did promise about a 5lb one
0:50:08 > 0:50:11and I'm sorry this is only about 3.5lbs.
0:50:11 > 0:50:13- Veronica, I hope it'll be all right. - It's marvellous.
0:50:13 > 0:50:15I didn't believe you were going to get one, you know?
0:50:15 > 0:50:17I was absolutely certain you would come
0:50:17 > 0:50:19and I'd have to take one out of the fridge of farmed salmon.
0:50:19 > 0:50:23This is a well... Is it freshly run? Has it got lice on it?
0:50:23 > 0:50:26- It has.- Well, it's been up for three days.
0:50:26 > 0:50:27- Do you know, you'll know about that? - Yes.
0:50:27 > 0:50:29The different fish comes up the very day.
0:50:29 > 0:50:33People are put off by that, it has a louse with a streamer on it,
0:50:33 > 0:50:35- which you just wash off cos it's from the sea.- Right.
0:50:35 > 0:50:38And if it comes up two days, it has a louse without a streamer
0:50:38 > 0:50:40- and this has been up three days. - Three days, you see.
0:50:40 > 0:50:43It's really beautiful, fresh, wild salmon.
0:50:43 > 0:50:45- I should say that Veronica... - Not very big
0:50:45 > 0:50:46but all the better for that.
0:50:46 > 0:50:49I actually like a small salmon better than a big one.
0:50:49 > 0:50:51It is very good. I ought to interrupt her there
0:50:51 > 0:50:53before she takes complete charge.
0:50:53 > 0:50:55Lady Veronica Maclean
0:50:55 > 0:50:57is one of the countries leading cookery book writers.
0:50:57 > 0:50:59She's travelled extensively,
0:50:59 > 0:51:03she's the wife of that amazing adventurer, Sir Fitzroy Maclean
0:51:03 > 0:51:05and what she doesn't know about cooking,
0:51:05 > 0:51:07and as you've heard, about salmon, isn't worth printing.
0:51:07 > 0:51:09She knows the lot. Anyway, how shall we cook it?
0:51:09 > 0:51:11How is the proper, proper way to cook this salmon?
0:51:11 > 0:51:14Well, I've cooked it always like I cooked it, you know,
0:51:14 > 0:51:19it was always cooked in my home as a child on a very great river,
0:51:19 > 0:51:21much better than the West Coast rivers, the River Beauly.
0:51:21 > 0:51:25And we cooked it in a fish kettle, covered...
0:51:25 > 0:51:27Whatever the size of the fish, this is what's mysterious,
0:51:27 > 0:51:31- just covered by about a finger of water.- Right. So, Richard...
0:51:31 > 0:51:33So, we put it in the fish kettle.
0:51:33 > 0:51:35- Cold water is the first thing. - Cold water?
0:51:35 > 0:51:37Now, Richard, I want you to be particularly good today.
0:51:37 > 0:51:39We all know you've won the Glenfiddich Award
0:51:39 > 0:51:42for being quite a good cameraman but I don't want any mucking about.
0:51:42 > 0:51:44I want this all covered very carefully, OK?
0:51:44 > 0:51:46- There's... Into the salmon.- There it is, about a finger of water.
0:51:46 > 0:51:51Now, honestly, the business of putting a couple of peppercorns,
0:51:51 > 0:51:56a bay leaf and a tiny bit of white wine is all nonsense
0:51:56 > 0:51:57but it looks good.
0:51:57 > 0:51:59But it simply doesn't... That's enough.
0:51:59 > 0:52:01It simply doesn't matter.
0:52:01 > 0:52:04Some people say if the salmon came out of the sea
0:52:04 > 0:52:06that it's best to cook in seawater,
0:52:06 > 0:52:09but I quite often just cook it in plain cold water,
0:52:09 > 0:52:12- one bay leaf and that's it.- No salt?
0:52:12 > 0:52:16- No, no salt.- No salt at all? - No, fish don't need salt.- Good.
0:52:16 > 0:52:18Richard, the lady's speaking.
0:52:18 > 0:52:20I did ask you to start this thing properly.
0:52:20 > 0:52:22Lady Maclean is talking to you and the customers at home,
0:52:22 > 0:52:25would you look at her, please. Thank you. Now, what were you saying?
0:52:25 > 0:52:28- Do you always wear your hat on in... - Sorry, it's...
0:52:28 > 0:52:31It is rather a magnificent hat. Has it got a fly in it?
0:52:31 > 0:52:34- No, it hasn't.- It ought to now that you've caught that.
0:52:34 > 0:52:37It's my fishing hat. Yes, I'm sorry about that. Take that, could you?
0:52:37 > 0:52:39- Thank you. Right. So, we want to put that...- Now, we're ready.
0:52:39 > 0:52:42- We're hat-less but ready.- OK. - And we've got the lid, yes?
0:52:42 > 0:52:45Well, this is what I love and live by,
0:52:45 > 0:52:49which is my glorious 30-year-old cooker.
0:52:49 > 0:52:54- There we go.- And we put the lid on. And then the next...
0:52:54 > 0:52:56It ought to fit tightly and it does.
0:52:56 > 0:53:00Now, the next thing is that that is in cold water
0:53:00 > 0:53:02and we don't forget it.
0:53:02 > 0:53:06But the moment it comes to the boil, a nice sort of rolling boil.
0:53:06 > 0:53:09- Right. How long will that be? 20 minutes, perhaps?- Yes,
0:53:09 > 0:53:12- cos it isn't, you know, there's not a lot, about half an hour.- Yeah.
0:53:12 > 0:53:14I never can tell, it depends on your heat.
0:53:14 > 0:53:16But you don't want to put it on the hottest,
0:53:16 > 0:53:21- you want to have it on a hot heat but not the very hottest.- Right.
0:53:21 > 0:53:25And then when it comes to the boil you, literally,
0:53:25 > 0:53:27stand with your watch on your hand
0:53:27 > 0:53:30and you cook it for anything between one and a half and three minutes,
0:53:30 > 0:53:32- let it boil.- OK. - And that's all.- Right.
0:53:32 > 0:53:34And then you let it cool in its steam.
0:53:34 > 0:53:37Well, shall we go and have a wee dram to celebrate our success
0:53:37 > 0:53:39- catching the fish...- I think so. - ..and also to welcome us here
0:53:39 > 0:53:42- cos it's rather good, isn't it? - Very nice idea. Why not?
0:53:42 > 0:53:43Oh, you haven't got one. Excuse me.
0:53:43 > 0:53:45It's over there.
0:53:46 > 0:53:49And this is a very curious thing about this Scottish lady,
0:53:49 > 0:53:52this grand, grand... You can follow the microphone around as well,
0:53:52 > 0:53:55if you can, you know, you don't have to be difficult.
0:53:55 > 0:53:57..is she doesn't drink that much Scotch whisky, she drinks...
0:53:57 > 0:54:00- I do outside.- Outside?- Outside on the hill.- But inside...
0:54:00 > 0:54:03In the hill. I'm sorry to say I like bourbon.
0:54:03 > 0:54:05Well, Cheers to us.
0:54:05 > 0:54:08Thanks for having me here anyway and we'll get on with the cooking.
0:54:08 > 0:54:09It's lovely having you.
0:54:11 > 0:54:13Here beginneth the first Mc-lesson.
0:54:13 > 0:54:16This is Lady Maclean's beurre blanc sauce,
0:54:16 > 0:54:18which goes over her salmon.
0:54:18 > 0:54:21You have one cup of dry white wine, half a cup of water,
0:54:21 > 0:54:24half a cup of finely-chopped shallots,
0:54:24 > 0:54:28a tablespoon of good wine vinegar, a bit of salt, bit of pepper,
0:54:28 > 0:54:31a couple of tablespoonfuls of double cream... Paying attention,
0:54:31 > 0:54:33all of you, I hope? ..and 8oz of butter.
0:54:33 > 0:54:35You reduce all of the liquids except the butter and cream
0:54:35 > 0:54:37till there's almost nothing left.
0:54:37 > 0:54:41You cut the butter into little bits and whisk it with the cream by hand,
0:54:41 > 0:54:43like Her Ladyship is doing.
0:54:43 > 0:54:45Richard, back on the pot, so we can all see what's going on.
0:54:49 > 0:54:51It's looking splendid, isn't it? Is that all right?
0:54:51 > 0:54:53I think it's absolutely lovely, Keith.
0:54:53 > 0:54:54It's beautifully dressed.
0:54:54 > 0:54:57- I couldn't have done it better myself.- And it couldn't be fresher.
0:54:57 > 0:54:59That little salmon was swimming up the loch, up the river,
0:54:59 > 0:55:01only at 8.30am this morning.
0:55:01 > 0:55:03It's now 12.45pm and I caught it.
0:55:03 > 0:55:05Very chuffed about that, really.
0:55:05 > 0:55:08Very chuffed you may be but don't you...that you would think
0:55:08 > 0:55:11that it was because it was hungry the fish took our fly?
0:55:11 > 0:55:13It's simply because they get irritated.
0:55:13 > 0:55:15They don't feed at all in a river
0:55:15 > 0:55:18but when they see a fly hovering over them they go, "naa!"
0:55:18 > 0:55:20and just really to get rid of it.
0:55:20 > 0:55:23I've got a little confession to make.
0:55:23 > 0:55:25I did catch it but I'm afraid I caught it on a spinner
0:55:25 > 0:55:30- because my first fish I got on a fly, I lost.- It's very easy.
0:55:30 > 0:55:34- The second fish, I lost on a fly. - Well, that's very honest.
0:55:34 > 0:55:36But I couldn't come here empty-handed.
0:55:36 > 0:55:38I'm sorry to say that I've got two sons and one of them
0:55:38 > 0:55:40is a very good spinner.
0:55:40 > 0:55:43Or he wheels a very good spinner.
0:55:43 > 0:55:45And he always comes back with results,
0:55:45 > 0:55:46whereas the other one often doesn't.
0:55:46 > 0:55:48That's absolutely brilliant, isn't it?
0:55:48 > 0:55:50Should we consider going for a walk in the garden
0:55:50 > 0:55:53- or having a little slurp somewhere quietly...- I think we might do that.
0:55:53 > 0:55:56..and letting them get on because we've had a nice time, haven't we?
0:56:01 > 0:56:04Brilliant work there, Keith. I love those old clips.
0:56:04 > 0:56:05As ever on Best Bites,
0:56:05 > 0:56:07we're looking back at some of the most flavourful recipes
0:56:07 > 0:56:09from the Saturday Kitchen store cupboard.
0:56:09 > 0:56:11Still to come on today's Best Bites,
0:56:11 > 0:56:14Aggi Sverrisson and Sat Bains face each other
0:56:14 > 0:56:16at the Omelette Challenge hobs.
0:56:16 > 0:56:19But how would they both do? Find out in just a few minutes.
0:56:19 > 0:56:23Kevin Dundon treats us to some tasty individual pork Wellingtons
0:56:23 > 0:56:26with a fantastic apple stuffing.
0:56:26 > 0:56:28The Wellingtons are served on a bed of savoy cabbage
0:56:28 > 0:56:31with a sticky port and red wine sauce.
0:56:31 > 0:56:35And actress Sharon Small faces her food heaven or food hell.
0:56:35 > 0:56:36Would she get her food heaven -
0:56:36 > 0:56:39that banana millionaire shortbreads with banana ice cream?
0:56:39 > 0:56:41Or would she get her dreaded food hell -
0:56:41 > 0:56:43squid and octopus Catalan stew?
0:56:43 > 0:56:46You can find out what she gets to eat at the end of the show.
0:56:46 > 0:56:50Now, when Matt Tebbutt stood in and took the Saturday Kitchen reins
0:56:50 > 0:56:54for a week, he was treated with an almighty talent of Alyn Williams.
0:56:54 > 0:56:58He's got a family favourite on the menu today - southern fried chicken.
0:56:59 > 0:57:02Up next is the brilliant and Michelin-starred Alyn Williams.
0:57:02 > 0:57:03Alyn, what are you making for us today?
0:57:03 > 0:57:06So, we've got chicken, which are chickens thighs.
0:57:06 > 0:57:10- We're going to marinade these in buttermilk.- OK.
0:57:10 > 0:57:13Typically, I would do this overnight.
0:57:13 > 0:57:16So, I've got some that I've already marinated.
0:57:16 > 0:57:19- Do you want me to get on with the... - Yeah, you can cut the baby gem
0:57:19 > 0:57:21- in half...- OK. - ..cut the radishes in half
0:57:21 > 0:57:24and then we've got some sourdough bread there
0:57:24 > 0:57:27- that we're making some nice croutons with.- OK.
0:57:27 > 0:57:29So, sourdough croutons that you can just break up there, as well.
0:57:29 > 0:57:32So, where did this come from? I mean, it's a very American dish.
0:57:32 > 0:57:35It is. I lived in America for a while.
0:57:35 > 0:57:39- I did several ski seasons... - Nice.- ..and I lived in Colorado.
0:57:39 > 0:57:41And I really got into, certainly you know,
0:57:41 > 0:57:45things like really tasty American food, things like the fried chicken.
0:57:45 > 0:57:47The dressing that we're making today is a ranch dressing,
0:57:47 > 0:57:51which I think is probably my favourite dressing in the world.
0:57:51 > 0:57:55Just really aromatic and really, really tangy and tasty.
0:57:55 > 0:57:57And this is not sort of typical of what you serve though, is it?
0:57:57 > 0:58:00It's not typical of what I'd serve but it's the sort of thing
0:58:00 > 0:58:01that I like to cook at home
0:58:01 > 0:58:06- or the sort of thing that I enjoy to eat with the kids.- Sure.
0:58:06 > 0:58:10Cos you're quite big into your vegetarian menus
0:58:10 > 0:58:13- and what have you at the restaurant, is that right?- That's right, yeah.
0:58:13 > 0:58:16We have a dedicated vegetarian menu,
0:58:16 > 0:58:19- a tasting menu and an a la carte menu.- Right.
0:58:19 > 0:58:21I mean, do you get a lot of vegetarians
0:58:21 > 0:58:23- or do you get people that...- Loads.
0:58:23 > 0:58:28- ..just fancy a meat-free evening? - No, loads of vegetarians.
0:58:28 > 0:58:32We've got quite a reputation now for our vegetarian menus
0:58:32 > 0:58:35and so we have a lot of people coming...
0:58:35 > 0:58:39Full tables of vegetarians, so not just the odd one,
0:58:39 > 0:58:42we'll have a table of five and they're all vegetarian, yeah.
0:58:42 > 0:58:43I mean, do you find that quite hard?
0:58:43 > 0:58:46Cos I always think you have to work harder with vegetarians.
0:58:46 > 0:58:51Not really. I think it's just about expanding your mind, really,
0:58:51 > 0:58:54because there's so many vegetables, so many things that you can use.
0:58:54 > 0:58:57I mean, the repertoire of ingredients is vast.
0:58:57 > 0:59:01You know, we saw that with Martin and what he was cooking earlier on.
0:59:01 > 0:59:04And it's just about not restricting yourself to meat and fish
0:59:04 > 0:59:08- and not relying on that protein to inspire you.- Sure.
0:59:08 > 0:59:12- So, how did that come about? - Well, my wife's vegetarian.
0:59:12 > 0:59:13- Oh, right. OK.- Yeah, bless her.
0:59:13 > 0:59:16- Did you know that when you met her? - I didn't.
0:59:16 > 0:59:19Not the first time, otherwise I may not have spoken to her.
0:59:21 > 0:59:23But she soon turned me round.
0:59:23 > 0:59:26And we used to go out to really nice restaurants often...
0:59:26 > 0:59:30- Yeah.- ..and she would always come away disappointed...- Right.
0:59:30 > 0:59:34..because quite often chefs wouldn't pay too much attention
0:59:34 > 0:59:36to the vegetarian dishes...
0:59:36 > 0:59:39Presumably she's now spoilt with what you serve
0:59:39 > 0:59:41- and you still can't go anywhere out. - Well, exactly.
0:59:41 > 0:59:44- She just comes to my restaurant now. - A rod for your own back.
0:59:44 > 0:59:46We've got another one now, we can go to Ceviche.
0:59:46 > 0:59:49- Yeah.- It's quite vegetarian-heavy, is it?
0:59:49 > 0:59:51Yeah. Well, a lot of fish, a lot of meat, as well
0:59:51 > 0:59:53but, you know, we love our vegetables.
0:59:53 > 0:59:56So, a lot of corn dishes. Gorgeous.
0:59:56 > 0:59:59- Right, OK.- So, what I've got here, I've made a...
0:59:59 > 1:00:00This is a dredge.
1:00:00 > 1:00:04So, basically, I've marinaded the chicken in the buttermilk.
1:00:04 > 1:00:07So, the buttermilk...the acids and the enzymes of the buttermilk
1:00:07 > 1:00:10- then break down the proteins... - It's acidic, right, buttermilk?
1:00:10 > 1:00:12Yeah, very. Yeah, very acidic. And you've got,
1:00:12 > 1:00:16it breaks down the protein of the chicken or any meat really
1:00:16 > 1:00:19- that you...- OK. And how do you marinade it for?
1:00:19 > 1:00:20- I like to do it overnight.- Right.
1:00:20 > 1:00:24So, I marinade it overnight and it becomes super tender.
1:00:24 > 1:00:27I'm just dredging that in this, this is a mix of flour.
1:00:27 > 1:00:31- I've got ground flour, which is chickpea flour in there, also.- OK.
1:00:31 > 1:00:33And why are you using that?
1:00:33 > 1:00:35I find chickpea flour's a really nice, light...
1:00:35 > 1:00:38- When you deep fry it, it's nice and crunchy.- OK.
1:00:38 > 1:00:41- It's not heavy like regular flour. - Right.
1:00:41 > 1:00:43But I've also got celery, salt and garlic powder
1:00:43 > 1:00:44and onion powder in there as well,
1:00:44 > 1:00:47so it's really a lot of flavour, loads of taste in it.
1:00:47 > 1:00:51So, what were you doing in the States? Were you cooking or...?
1:00:51 > 1:00:54- I did cook. I was a chalet boy... - Really?- ..in a ski resort, yeah.
1:00:54 > 1:00:56- OK.- Up in Colorado, yeah.
1:00:56 > 1:00:58- Are you a big skier? - I'm a snowboarder.
1:00:58 > 1:01:00- Oh, are you?- Yeah. One of them.
1:01:00 > 1:01:02OK, OK.
1:01:02 > 1:01:06- That's a bit of a dirty word with me, to be honest...- I like...
1:01:06 > 1:01:09..cos they always try and take me out when I'm skiing.
1:01:09 > 1:01:11Could've been me.
1:01:11 > 1:01:13- Do you make a point of it?- I try. - Is that what you're saying?
1:01:13 > 1:01:16- I do my best.- Are you letting it down for snowboarders everywhere?
1:01:16 > 1:01:19- Absolutely. So, if you pop those in there.- Do the crumbs. OK.
1:01:19 > 1:01:22And then I'm just going to season that lightly.
1:01:22 > 1:01:25A little bit of salt in there. And in here...
1:01:25 > 1:01:27So, I've got, we've got bread crumbs in there
1:01:27 > 1:01:30and they're eventually going to go in with the lettuce as well.
1:01:30 > 1:01:33With the lettuce I've just got, again, a little bit of olive oil.
1:01:33 > 1:01:35- Yeah.- Just a tiny bit of butter,
1:01:35 > 1:01:38just to, that gets it nice and brown.
1:01:38 > 1:01:39I'm going to season the lettuce
1:01:39 > 1:01:42but what I do is I season through the leaves.
1:01:42 > 1:01:43So, I pull the leaves out...
1:01:43 > 1:01:47- All right.- ..and I put the salt right in between the leaves
1:01:47 > 1:01:51and you end up with a much tastier lettuce there.
1:01:51 > 1:01:54- OK.- Have a look at those.- So, you're kind of layering it up...- Yeah.
1:01:54 > 1:01:56- ..and making sure it gets throughout.- Yeah.
1:01:56 > 1:01:58So, my butter's melted now and I'll just,
1:01:58 > 1:02:00what I want is to get some colour on one side
1:02:00 > 1:02:02- and that, sort of, roasted flavour in there.- Yeah.
1:02:02 > 1:02:04But I don't want to completely cook the lettuce,
1:02:04 > 1:02:06I want it nice and crunchy and fresh, as well.
1:02:06 > 1:02:09OK. Let's flip the... I don't want to burn these. Right.
1:02:11 > 1:02:13- Smell...- The chicken's looking good.- Yeah.
1:02:13 > 1:02:15- Brown. Shall I lift it?- You can.
1:02:15 > 1:02:17If you lift it out, let it rest for a minute
1:02:17 > 1:02:19and then we'll pop it back in again for a few seconds,
1:02:19 > 1:02:21- crisp it back up again. - And finish it up, OK.
1:02:21 > 1:02:24So, this is my ranch dressing, which is...
1:02:24 > 1:02:29- So, what's in that?- It's 50-50 sour cream and mayonnaise,
1:02:29 > 1:02:31so half and half.
1:02:31 > 1:02:35And then I've got again, some onion powder, garlic powder...
1:02:35 > 1:02:36Right.
1:02:36 > 1:02:40..some smoked...smoked paprika...
1:02:40 > 1:02:43- OK.- ..should be.- So, lots of kind of spices and...
1:02:43 > 1:02:44Yeah, and herbs.
1:02:44 > 1:02:48- And really lots of black pepper... - Yeah.
1:02:48 > 1:02:50..and lots of dill.
1:02:50 > 1:02:53- OK.- That's kind of the essential herb ingredient
1:02:53 > 1:02:55that you put into a ranch dressing is dill.
1:02:55 > 1:02:59Those sort of dressings I've seen in American cookbooks,
1:02:59 > 1:03:03they use, they're very, sort of, heavy on dried ingredients.
1:03:03 > 1:03:07- A lot of dried herbs...- Yeah. - ..and spices, onion powder,
1:03:07 > 1:03:11- like you mentioned.- They like things like dried dill, they like cinnamon,
1:03:11 > 1:03:13they like these sort of flavours.
1:03:13 > 1:03:15I think fairly pronounced flavours.
1:03:15 > 1:03:16Do you want these turned?
1:03:16 > 1:03:18No, I'm going to keep them like that.
1:03:18 > 1:03:20So, the croutons are ready.
1:03:20 > 1:03:22And is it southern, a southern type of dish, yeah?
1:03:22 > 1:03:24- And it's a southern type of dressing?- Yeah.
1:03:24 > 1:03:27Well, ranch dressing I think originated in the South
1:03:27 > 1:03:29but it's one of those things that's so hugely popular
1:03:29 > 1:03:32- that it's everywhere.- Right.
1:03:32 > 1:03:34- Right.- We'll put a bit of vinegar in there, too.
1:03:34 > 1:03:35Are you done with the herbs?
1:03:35 > 1:03:37- All sorted, all done. - There you go, there's your plate.
1:03:37 > 1:03:39Lovely.
1:03:39 > 1:03:43- I'm going to put the croutons in with the...- In there?- In there.
1:03:43 > 1:03:44I've got a...
1:03:46 > 1:03:48- ..a lemon.- Chicken's looking good. - Is that OK? Yeah? Good.
1:03:48 > 1:03:50We can drain those off in a second.
1:03:50 > 1:03:53I've got some parsley going in there.
1:03:53 > 1:03:55So, this becomes a bit of a dressing as well.
1:03:55 > 1:03:58- And some lemon juice in with them. - OK.
1:04:02 > 1:04:06- It looks like a very famous chicken restaurant chicken.- Does it?
1:04:06 > 1:04:09- Yeah, which is a good thing. - I wouldn't like to say that.
1:04:09 > 1:04:12Good thing. That's what you'd want to try and recreate, isn't it?
1:04:12 > 1:04:14- Yeah.- A little bit of salt?- Yeah, touch of salt. TOUCH of salt,
1:04:14 > 1:04:16- not too much.- OK.
1:04:17 > 1:04:19I'm quite bad for salt.
1:04:19 > 1:04:22So, if you're cooking this at home and you haven't got fresh herbs,
1:04:22 > 1:04:23could you use dried herbs?
1:04:23 > 1:04:25I know you wouldn't use dried herbs at The Westbury.
1:04:25 > 1:04:28- These are fresh herbs that I've dried.- But I mean...
1:04:28 > 1:04:30- You can use dried herbs.- Yeah. - I prefer to do that, mate.
1:04:30 > 1:04:33Dill isn't always easy to get hold of, is it?
1:04:33 > 1:04:35- So, this buttermilk...- Yeah.
1:04:35 > 1:04:38..if you couldn't get hold of that, but it is quite widely available,
1:04:38 > 1:04:41- you could use yoghurt, right? - Absolutely.- That's got the same kind
1:04:41 > 1:04:43- of enzymes in it to break that chicken down.- Yeah.
1:04:43 > 1:04:44I'm going to cut...
1:04:44 > 1:04:46cos these are quite big, so I'm going to cut these in half.
1:04:46 > 1:04:48- There you are, chef.- OK.
1:04:48 > 1:04:49But if you were going to use yoghurt,
1:04:49 > 1:04:52- you don't want to leave it in too long.- Oh, that needs a bit more.
1:04:52 > 1:04:54- They need a bit more cooking. - A little bit?- Yeah.- OK.
1:04:54 > 1:04:57I'll tell you what, let's...
1:04:57 > 1:04:59If I slice these...
1:05:00 > 1:05:03- ..that's a good one. - Yeah, there'll be all right.
1:05:05 > 1:05:10All this sort of southern cuisine, creole, New Orleans Cajun,
1:05:10 > 1:05:13it's just all buzzing, it's all exciting, as well.
1:05:13 > 1:05:17- Yeah, it's a bit new, isn't it? It's a bit fresh.- Yeah.
1:05:17 > 1:05:20- But it's all tasty.- A lot of flavours, a lot of taste in there.
1:05:20 > 1:05:23- Very tasty, yeah.- OK. - OK, are we ready then?
1:05:26 > 1:05:28Right, we're good.
1:05:28 > 1:05:32It's a great family recipe, it looks like as well, right?
1:05:32 > 1:05:33- It's a good, fun recipe.- Yeah.
1:05:33 > 1:05:37- It's lovely. The kids love it. - Yeah, I bet.- Yeah, they love it.
1:05:37 > 1:05:39Anything from a deep-fat fryer.
1:05:40 > 1:05:43I have a mantra. My mantra is,
1:05:43 > 1:05:47"Bacon, butter and batter make everything taste better."
1:05:48 > 1:05:51You say that quickly and many times?
1:05:51 > 1:05:52I do my best.
1:05:52 > 1:05:54- So, there you go.- Beautiful.
1:05:54 > 1:05:56There you go and some radishes.
1:05:56 > 1:05:58You've got the deep-fried chicken, you've got the radishes,
1:05:58 > 1:06:00- a little bit of health food going on there.- That's it.
1:06:00 > 1:06:03- There's your five-a-day.- Fantastic. Remind us what that is.
1:06:03 > 1:06:07So, we've got southern fried chicken with classic ranch dressing,
1:06:07 > 1:06:11- baby gem, sourdough croutons and radishes.- Beautiful, nice one.
1:06:16 > 1:06:20Right, let's go and see what they think.
1:06:20 > 1:06:22- Tuck into that, Alistair.- Are you sure that chicken's done now?
1:06:22 > 1:06:25- Well, we'll soon find out. - I've got a 16-week tour coming up,
1:06:25 > 1:06:28- I can't be off. - Let us know tomorrow.
1:06:33 > 1:06:35Great tasty stuff there.
1:06:35 > 1:06:37And remember, if you're trying that recipe at home,
1:06:37 > 1:06:39make sure you marinade the meat beforehand,
1:06:39 > 1:06:41it's so important.
1:06:41 > 1:06:43It makes the chicken so succulent.
1:06:43 > 1:06:46The heat was turned up high when Aggi Sverrisson and Sat Bains
1:06:46 > 1:06:48faced each other at the Omelette Challenge hobs.
1:06:48 > 1:06:53But would Aggi make the board this time, or would Sat better his time?
1:06:53 > 1:06:54Let's find out.
1:06:54 > 1:06:56Right, let's get down to business.
1:06:56 > 1:06:57You know the score by now -
1:06:57 > 1:06:59three-egg omelette cooked as fast as you can.
1:06:59 > 1:07:02Aggi, you were disqualified last time but Sat sitting pretty there,
1:07:02 > 1:07:04middle of our board, 25.8 seconds.
1:07:04 > 1:07:07- I'm sure you can go quicker than that.- It'll be hard to beat that.
1:07:07 > 1:07:10Usual rules apply - three-egg omelette cooked as fast as you can.
1:07:10 > 1:07:12Let's put the clocks on the screens. Look at him,
1:07:12 > 1:07:14- he's like a sprung gazelle. - I'm all over it.- Are you ready?
1:07:14 > 1:07:16Three, two, one...go!
1:07:22 > 1:07:23You've switched it off!
1:07:26 > 1:07:27You've got a little bit of oil in there,
1:07:27 > 1:07:29we'll let you off with that one.
1:07:29 > 1:07:31Make sure it's an omelette, chef. Make sure it's an omelette.
1:07:31 > 1:07:33Make sure it's an omelette.
1:07:34 > 1:07:37- There you go.- That one there, that's all right.
1:07:37 > 1:07:39GONG SOUNDS
1:07:41 > 1:07:43GONG SOUNDS
1:07:43 > 1:07:44I should have taken it...
1:07:44 > 1:07:47I should have taken it out two seconds before.
1:07:47 > 1:07:49Have you ever seen a big man cry? Look at this.
1:07:49 > 1:07:51It's seasoned, as well, can I just say.
1:07:53 > 1:07:54It's seasoned. Cooked quickly.
1:07:54 > 1:07:57I don't know what happened to the three eggs though, Aggi.
1:07:57 > 1:08:01- You've got to disqualify that. - Don't even go there.
1:08:01 > 1:08:03- Look at it, there's two eggs in there.- Don't even go there.
1:08:03 > 1:08:05Right.
1:08:05 > 1:08:07- Sat.- 38.
1:08:08 > 1:08:10Sorry, I was talking about my age.
1:08:10 > 1:08:13I lost it.
1:08:13 > 1:08:15- You're quicker.- No!- You are.
1:08:15 > 1:08:17Not by much, though.
1:08:17 > 1:08:19By 0.6 of a second.
1:08:19 > 1:08:23- 25.20 and I've put a little beard on you, as well.- Oh, lovely.
1:08:23 > 1:08:25- That's brilliant.- There you go.
1:08:25 > 1:08:2725.2. Aggi...
1:08:27 > 1:08:29I was aiming for 15.
1:08:29 > 1:08:30You were aiming for 15?
1:08:30 > 1:08:32Yeah, but it's probably around 20, actually.
1:08:32 > 1:08:36- James, come on, you can't let that in.- You were aiming for 15?- Yeah.
1:08:36 > 1:08:38- You were close to it. - Was I?
1:08:38 > 1:08:41- He's definitely been practising. - He's got an egg in the pan still.
1:08:41 > 1:08:43You did in 18.96 seconds.
1:08:43 > 1:08:46- However, you're coming back cos that's not an omelette.- Yes!
1:08:46 > 1:08:48Don't say that! That's the second time you did this!
1:08:53 > 1:08:56You've still quite a lot of practising to do, Aggi.
1:08:56 > 1:08:59Now, next up is the Irish genius, Kevin Dundon.
1:08:59 > 1:09:03He's serving tasty and tender pork Wellingtons in this next clip.
1:09:03 > 1:09:05Great for either a casual Sunday lunch
1:09:05 > 1:09:08or a romantic Valentine's Day dinner.
1:09:08 > 1:09:10For me, I like fish and chips really.
1:09:11 > 1:09:13Cooking next is the owner, proprietor
1:09:13 > 1:09:16and all-round Irish genius behind the rather special Dunbrody House,
1:09:16 > 1:09:18in County Wexford, it's Kevin Dundon.
1:09:18 > 1:09:20- How are you?- Good to have you back on the show.- It's great.
1:09:20 > 1:09:22- What are you making then? - We're going to do...
1:09:22 > 1:09:25- What's the name of our dish? - It's a pork Wellington.- Yeah.
1:09:25 > 1:09:28And we've got a shallot and port wine jus going with it,
1:09:28 > 1:09:30- with savoy cabbage...- Yeah. - ..which is really good.
1:09:30 > 1:09:33So, the first thing we need is we've got two fillets of pork here.
1:09:33 > 1:09:35We're going to season that with a nice bit of salt.
1:09:35 > 1:09:37So, for our Wellington we need puff pastry, which this is.
1:09:37 > 1:09:39- Yeah.- All-butter puff pastry.
1:09:39 > 1:09:41But you're going to flavour this with a little bit
1:09:41 > 1:09:43- of Parmesan cheese, yeah? - Parmesan cheese.
1:09:43 > 1:09:46It's nice because I always like a little bit of mystique to our food.
1:09:46 > 1:09:50So, it's like using simple ingredients but using the best.
1:09:50 > 1:09:52So, we've got beautiful pork
1:09:52 > 1:09:55and then we just put a little bit of Parmesan cheese
1:09:55 > 1:09:58through the puff pastry and it just gives it that little bit of flavour.
1:09:58 > 1:10:01- Nice bit of saltiness caught in there.- OK.
1:10:01 > 1:10:04So, what we have then is we have our pork on being seared.
1:10:04 > 1:10:06Now, this is the fillet, or people call it tenderloin now,
1:10:06 > 1:10:09I don't know why.
1:10:09 > 1:10:12- It's what the American's call it. - Tenderloin, is it?
1:10:12 > 1:10:15- Fillet's fine.- Fillet's proper, yeah. Tenderloin.
1:10:15 > 1:10:18- But there you go.- It's the tenderest bit, James, isn't it?
1:10:18 > 1:10:19It's...
1:10:19 > 1:10:22Exactly, but it requires... I mean, the secret with this,
1:10:22 > 1:10:25it's the same thing as a fillet on beef, isn't it, really?
1:10:25 > 1:10:27It's from the same part of the animal.
1:10:27 > 1:10:29In there you're going to do, instead of the mushroom duxelles
1:10:29 > 1:10:33- you're going to add a little bit of apple to it, yeah?- Yeah, exactly.
1:10:33 > 1:10:35So, apple goes so well with pork,
1:10:35 > 1:10:39so I thought it would be nice to put some apple into the duxelles.
1:10:39 > 1:10:42So, tell us about Dunbrody House then cos you've just got a...
1:10:42 > 1:10:44you've got a lodge that you've taken on as well?
1:10:44 > 1:10:46Yeah, we've got a three-bedroom lodge
1:10:46 > 1:10:48right beside the front door of the hotel,
1:10:48 > 1:10:51which is super because we get families that want to come down
1:10:51 > 1:10:56and if they've got a few kids, it's ideal for them to stay there.
1:10:56 > 1:10:58They've got a TV room, they've got a kitchen,
1:10:58 > 1:11:02they've got three bedrooms, two bathrooms, front garden, back garden
1:11:02 > 1:11:04but you've all the services of the hotel, which is super.
1:11:04 > 1:11:08So, you can get room service, we do private dinners in there.
1:11:10 > 1:11:13Tell us about Dunbrody House then. Is it an old country house or...
1:11:13 > 1:11:16Yeah, it's an 1830 Georgian manor on 300 acres,
1:11:16 > 1:11:18right in the south-east corner of Ireland.
1:11:18 > 1:11:20So, we overlook... You know the saying, "By..."
1:11:20 > 1:11:23So, we're on the Hook Peninsula and we overlook Crook.
1:11:23 > 1:11:26So, Cromwell was going to conquer Ireland "by Hook or by Crook".
1:11:26 > 1:11:29- So, we're on that estuary.- Oh, right. OK.- That's where it comes...
1:11:29 > 1:11:31- How many acres have you got at Northcote?- It sounds similar.
1:11:31 > 1:11:33We're just short of 300.
1:11:35 > 1:11:38- I think about seven.- Seven acres.
1:11:38 > 1:11:39Five of that is a car park.
1:11:41 > 1:11:44- I wouldn't mind five acres of a car park...- Yes.- ..if it was full.
1:11:44 > 1:11:46It is busy up there. It is busy up there.
1:11:46 > 1:11:48And you've got a cook school, as well.
1:11:48 > 1:11:50- Yeah, we've got a cookery school... - Yeah.
1:11:50 > 1:11:52..and we do a number of different courses.
1:11:52 > 1:11:54We do a one-day course or a two-day course
1:11:54 > 1:11:56and then we do a five-day master course, as well.
1:11:56 > 1:11:58Who cooks that then?
1:11:58 > 1:12:02Well, it's a combination of myself and the chefs from the kitchen,
1:12:02 > 1:12:04the pastry chefs, it's a combination of...
1:12:04 > 1:12:07- So, what we have is we're going to use the same pan again.- Yeah.
1:12:07 > 1:12:12We're going to put in our shallots and our apple in there.
1:12:12 > 1:12:14A little bit more olive oil.
1:12:14 > 1:12:17- So, we've got some wonderful mushrooms here, as well.- Yeah.
1:12:18 > 1:12:21Some chanterelles there and some oyster mushrooms.
1:12:21 > 1:12:23Now, as well as the place in Ireland, you've got...
1:12:23 > 1:12:26I mean, the States is quite big for you, as well, isn't it?
1:12:26 > 1:12:29Yeah, we've got a restaurant recalled Raglan Road
1:12:29 > 1:12:31- in downtown Disney, Orlando...- Yeah.
1:12:31 > 1:12:33..which is super. It's kind of like a gastro-pub.
1:12:33 > 1:12:36And we've got a second restaurant then in Kansas City,
1:12:36 > 1:12:37also called Raglan Road.
1:12:37 > 1:12:40But you mentioned before, extremely busy.
1:12:40 > 1:12:41Really busy but it's...
1:12:41 > 1:12:45What's really cool about it is that you go from Dunbrody House,
1:12:45 > 1:12:48which is like the baby of everything, it starts in Dunbrody.
1:12:48 > 1:12:52- Yeah.- And then we can do a gastro approach on food in America,
1:12:52 > 1:12:54which is...
1:12:54 > 1:12:57which is just nice. It keeps me interested.
1:12:57 > 1:13:01So, we're just going to put a little bit of cream in there.
1:13:01 > 1:13:05- A little bit of salt and pepper. - Your pastry's rolled out the back.
1:13:05 > 1:13:06There you go.
1:13:06 > 1:13:09I'm going to take that off and put it on a tray.
1:13:09 > 1:13:12Then pour it in that... if you let that cool down.
1:13:12 > 1:13:15Now, besides the restaurant, you've been busy writing a book.
1:13:15 > 1:13:17- Yeah.- It's just come out this year, hasn't it?- Exactly.
1:13:17 > 1:13:20This dish is actually from it, it's called Recipes That Work.
1:13:20 > 1:13:22- It's literally just in the shops. - Recipes That Work?
1:13:22 > 1:13:25- Yeah, as opposed to the ones that don't.- Right, OK.
1:13:25 > 1:13:27What was that, your first one?
1:13:27 > 1:13:31No, actually, it was supposed to be called The Classics With Kevin
1:13:31 > 1:13:33and then everybody kept on coming up to me and saying,
1:13:33 > 1:13:35"You know what we love about your recipes, Kevin? They work."
1:13:35 > 1:13:38- I said, "What a great name for a book."- Sounds good to me.
1:13:38 > 1:13:40- Hence how it happened. - Sound good to me.
1:13:40 > 1:13:45- So, if you just cut your puff pastry into a square.- Yeah.
1:13:46 > 1:13:49Now, if you're buying this, by the way, make sure you buy
1:13:49 > 1:13:52- the all-butter puff pastry.- Exactly. It makes a big difference.
1:13:52 > 1:13:54And it's important that your puff pastry is cold
1:13:54 > 1:13:56before it goes into the oven, so you let it rest
1:13:56 > 1:13:58because then it gets lovely and crispy.
1:13:58 > 1:14:00But it is one of these dishes, and we mentioned Sunday lunch,
1:14:00 > 1:14:03you could prepare this today, put in the fridge
1:14:03 > 1:14:05and then cook it tomorrow, couldn't you?
1:14:05 > 1:14:07So, we've just got a whole egg and we're just going to...
1:14:09 > 1:14:13Right, I've got my pancetta in. The bacon's then just blanching.
1:14:14 > 1:14:18Exactly. I'm just going to eggwash around the sides of the pastry.
1:14:18 > 1:14:20Is there a pancake involved in this?
1:14:20 > 1:14:21No, actually, there's not
1:14:21 > 1:14:25but normally I would do with a beef Wellington but I'm...
1:14:25 > 1:14:29- Pork, I didn't.- It's basically to soak up a lot of the moisture.
1:14:29 > 1:14:32Yeah, and it keeps it all together, doesn't it, as well.
1:14:32 > 1:14:34It keeps the meat and the stuffing all together.
1:14:34 > 1:14:37You could, of course, put one in, or else a nice bit of Parma ham
1:14:37 > 1:14:40or something, that would be nice wrapped in this, as well.
1:14:40 > 1:14:42- Parma ham would be great, wouldn't it?- But I always find that
1:14:42 > 1:14:45recipe books are there for inspiration. You look at the recipe
1:14:45 > 1:14:47and then you go from there.
1:14:48 > 1:14:51- So, on with the pork.- Yeah.
1:14:51 > 1:14:55- There's our cabbage that's been blanched.- Perfect.
1:14:55 > 1:14:57Do you want me to slice up some onions or something for that?
1:14:57 > 1:15:00- Yeah, some shallots there for the sauce.- OK.
1:15:00 > 1:15:02I'll get those done, while you do that.
1:15:02 > 1:15:04- So, a little bit of eggwash. - A little bit of eggwash,
1:15:04 > 1:15:07wrap it around both ends and then roll it.
1:15:07 > 1:15:09Traditional Wellington would have a little bit of pate in there,
1:15:09 > 1:15:11- as well, wouldn't it?- It would do.
1:15:11 > 1:15:13And then you can do like a whole fillet,
1:15:13 > 1:15:15so you could actually do this as a whole fillet and then slice it down.
1:15:15 > 1:15:18So, it's quite impressive if you were doing, like, a Sunday lunch.
1:15:18 > 1:15:21- Cos you had, like, a pigeon one, didn't you, last week?- Yeah.
1:15:21 > 1:15:24I mean, I don't know whether you find this, Kevin,
1:15:24 > 1:15:27but anything in puff pastry baked in the oven
1:15:27 > 1:15:29sells really well and just works a treat
1:15:29 > 1:15:32cos it keeps everything so moist and people like that.
1:15:32 > 1:15:34Even in a salmon coulibiac...
1:15:34 > 1:15:37So, we're going to pop that into the oven...
1:15:37 > 1:15:39- Yeah.- ..for about 25 minutes.
1:15:39 > 1:15:42But ideally you want to then fridge that, basically?
1:15:42 > 1:15:44Yeah, you want to fridge it, so it's nice and cold.
1:15:45 > 1:15:48For our sauce...
1:15:48 > 1:15:49Yeah.
1:15:49 > 1:15:51..we have a pan, a little bit of olive oil...
1:15:51 > 1:15:54Kevin, you need to get James doing a little bit more here.
1:15:54 > 1:15:58- You're taking note that I'm...- I'll have a guilt complex when I go home.
1:15:59 > 1:16:00Thanks, James.
1:16:00 > 1:16:04So, some garlic, some shallots...
1:16:05 > 1:16:07A bit of fresh thyme.
1:16:09 > 1:16:11OK, into there some thyme.
1:16:11 > 1:16:13The bacon's going to be great.
1:16:13 > 1:16:16- We've got some tomato puree.- Yeah.
1:16:16 > 1:16:18So, this is my pancetta done.
1:16:18 > 1:16:21And all I'm going to do with that is just take some of this cabbage,
1:16:21 > 1:16:24pop it in there, a bit of water and some butter to it, really.
1:16:24 > 1:16:27Yeah, we're putting in some dark brown sugar in there
1:16:27 > 1:16:29just to give a little bit of sweetness to the sauce.
1:16:32 > 1:16:35A little bit of port, port wine.
1:16:35 > 1:16:36- Yeah.- Smells great.
1:16:36 > 1:16:38And then some red wine.
1:16:38 > 1:16:40The idea is you're now going to pass this,
1:16:40 > 1:16:44- so you need to make sure it's nice and thin.- Nice and thin, yeah.
1:16:45 > 1:16:48You can see there and you just let that reduce down then
1:16:48 > 1:16:49for about 15 minutes.
1:16:49 > 1:16:51It gets into a nice kind of sticky sauce.
1:16:51 > 1:16:54We've got our nice... Look at those, they look fantastic.
1:16:54 > 1:16:56So, these have been out of the oven for about 20 minutes to rest,
1:16:56 > 1:17:00- so the juices don't flow out.- Yeah.
1:17:00 > 1:17:02We're just going to get... slice it down.
1:17:02 > 1:17:05- How are you doing with the cabbage? - Cabbage is done, sauce is done.
1:17:05 > 1:17:08- Perfect. And a plate.- And a plate.
1:17:09 > 1:17:10So, just take the...
1:17:13 > 1:17:15- ..the top and the bottom off.- Yeah.
1:17:16 > 1:17:18This is quite a hearty dish.
1:17:18 > 1:17:21So, just slice it down in three.
1:17:21 > 1:17:24- Perfect.- Probably two would have been fine.
1:17:24 > 1:17:26- Yeah, it would be.- Two!
1:17:27 > 1:17:29- But I've noticed we're... - A spoon.- Thanks.
1:17:29 > 1:17:31- I noticed we're a hungry bunch. - Absolutely.
1:17:31 > 1:17:33And when you taste this you're going to say,
1:17:33 > 1:17:35"I wish he'd put four slices on it."
1:17:36 > 1:17:38I hope.
1:17:38 > 1:17:40- But that would be great with scallops, as well.- Superb, yeah.
1:17:40 > 1:17:43Just the cabbage and the bacon, lovely.
1:17:43 > 1:17:45Don't give him too many ideas, eh.
1:17:48 > 1:17:50Proper hearty portion.
1:17:50 > 1:17:52And then you've got your sauce there.
1:17:52 > 1:17:53- Lovely.- There you go.
1:17:53 > 1:17:56You can see how that sauce has just gone down into a lovely sticky,
1:17:56 > 1:17:58onion port wine sauce...
1:17:59 > 1:18:01..delicious with the pork.
1:18:02 > 1:18:03There you go.
1:18:05 > 1:18:07So, remind us what that is again.
1:18:07 > 1:18:10This is a wonderful pork Wellington with an apple stuffing.
1:18:11 > 1:18:14- It's as easy and as simple as that. - Exactly. Recipes that work.
1:18:19 > 1:18:22- There you go. Right, we get to dive in.- Let's stop mucking around.
1:18:22 > 1:18:24ALL LAUGH
1:18:24 > 1:18:26- Dive into that one. - Wow, look at that.
1:18:26 > 1:18:28It's a good show to be on, this, isn't it?
1:18:28 > 1:18:30That looks amazing.
1:18:30 > 1:18:34But like you say, you want to be using that fillet, or tenderloin,
1:18:34 > 1:18:36whatever they call it but we want to be using that cut for this,
1:18:36 > 1:18:40- really.- Yeah, even lamb would be superb, as well.- Hmm.
1:18:41 > 1:18:43But the idea is the fillet or the loin, basically,
1:18:43 > 1:18:45you want it nice and tender in the middle.
1:18:45 > 1:18:46- Happy with that?- Yeah, it's amazing.
1:18:46 > 1:18:49You ain't going to get any of that, guys.
1:18:53 > 1:18:54Hearty food at its best.
1:18:54 > 1:18:57Now, when actress Sharon Small came into the studio
1:18:57 > 1:18:59to face her food heaven or food hell,
1:18:59 > 1:19:02she was going bananas about getting votes for food heaven.
1:19:02 > 1:19:05But would she end up with her dreaded food hell, squid?
1:19:05 > 1:19:07Let's find out.
1:19:07 > 1:19:10It's time to find out whether Sharon will be facing her food heaven
1:19:10 > 1:19:13or food hell. Everyone in the studio has made up their decision.
1:19:13 > 1:19:16Sharon, just to remind you, your version of food heaven,
1:19:16 > 1:19:19which to be honest it's probably like mine, is bananas.
1:19:19 > 1:19:21- Yeah, comfort food. - Bananas and custard...
1:19:21 > 1:19:23- Um, sweet.- ..bananas and everything.- Yeah.
1:19:23 > 1:19:25It could be bananas millionaire's shortbread
1:19:25 > 1:19:26with an instant banana ice cream,
1:19:26 > 1:19:29- virtually no fat in the ice cream, whatsoever.- Oh, heaven.
1:19:29 > 1:19:32Apart from the five million calories in the shortbread
1:19:32 > 1:19:33but you can forget about that bit.
1:19:33 > 1:19:35- Alternatively...- Yeah. - ..it could be this.
1:19:36 > 1:19:39Which is a chef's idea of food heaven, isn't it, really?
1:19:39 > 1:19:41- We love squid, yes.- Squid tentacles. - Yes. Oh, my.
1:19:41 > 1:19:44- What's wrong with this then? Is it all the little suckers?- Look at it.
1:19:44 > 1:19:47Oh, it should be in the ocean, that's where it should be.
1:19:47 > 1:19:50Well, it could be in the pot together with some peppers,
1:19:50 > 1:19:53we've got paprika, we've got saffron, we've got chorizo
1:19:53 > 1:19:55- we've got tomatoes, we've got a bit of stock and peppers.- Hm.
1:19:57 > 1:20:00- Lovely(!)- How do you think this lot have voted?
1:20:00 > 1:20:02Well, I saw how the public voted, they just immediately
1:20:02 > 1:20:05- went straight in with hell. - Well, it was two-one, for hell.
1:20:05 > 1:20:07- So, how do you think these lot voted?- I have no idea.
1:20:07 > 1:20:09- I can tell you, we asked them all. - Yeah.
1:20:09 > 1:20:13- It was totally totted up, it was four-three...- Ohh!
1:20:13 > 1:20:16- Go on.- ..and he had the casting vote.
1:20:16 > 1:20:18SHE GASPS
1:20:18 > 1:20:19So, if it's wrong, you can blame him.
1:20:19 > 1:20:23- But unfortunately, he wanted to see heaven.- Oh, I love you. Thank you.
1:20:23 > 1:20:25He didn't. He wanted to see hell!
1:20:25 > 1:20:28But they've picked this one, so we can lose that, guys, out of the way.
1:20:28 > 1:20:31- Hurray. Thank you. - Right. Now, first of all
1:20:31 > 1:20:34I'm going to split this into two parts, OK? This is two parts.
1:20:34 > 1:20:37What we're going to do is first of all make the short bread for this,
1:20:37 > 1:20:38which is quite straightforward.
1:20:38 > 1:20:40I'm going to get the guys here to line our tin.
1:20:40 > 1:20:42So, a little bit of butter. This will be a first for Stewie.
1:20:42 > 1:20:44I know what he's like at pud.
1:20:44 > 1:20:47A little bit of butter either side, a bit of grease-proof paper
1:20:47 > 1:20:49lining our tin. I'm going to make the shortbread, OK?
1:20:49 > 1:20:51Now, millionaire's shortbread, normally
1:20:51 > 1:20:53there's obviously a shortbread base.
1:20:53 > 1:20:55This one's my granny's old recipe, so it's really, really old.
1:20:55 > 1:20:57It's a great, great recipe.
1:20:57 > 1:20:59We've got in here some condensed milk, which is obviously
1:20:59 > 1:21:02- the banoffee, which you can buy like this nowadays.- Can you?
1:21:02 > 1:21:04- Yeah. Normally you'd have to cook it in the tin.- Yeah.
1:21:04 > 1:21:06You can buy it like that nowadays.
1:21:06 > 1:21:07And then milk chocolate over the top.
1:21:07 > 1:21:09We use milk chocolate not dark chocolate,
1:21:09 > 1:21:11- otherwise it shatters when it's chopped.- Right.
1:21:11 > 1:21:13But in there we're going to put some bananas in there.
1:21:13 > 1:21:16Normally, you would put butter and a bit of sugar together,
1:21:16 > 1:21:18melted in the pan, pour this together
1:21:18 > 1:21:19and pour it on top of our shortbread.
1:21:19 > 1:21:22This is much more gooey, it's more of a dessert rather than
1:21:22 > 1:21:25something that's going to sit in the fridge and you take to school...
1:21:25 > 1:21:27give it to the kids. This is kind of like a grown-up version.
1:21:27 > 1:21:30So, to make our shortbread - first of all we put in the flour...
1:21:31 > 1:21:33..some plain flour and then some sugar,
1:21:33 > 1:21:35golden caster sugar. That's going to go in.
1:21:35 > 1:21:37Cornflour.
1:21:37 > 1:21:39This is the trick with this.
1:21:39 > 1:21:41- Now, boys, if you can get on and start making our ice cream.- Yeah.
1:21:41 > 1:21:45What we need to do is take our bananas here, take four bananas.
1:21:45 > 1:21:47We need a little bit of grease-proof on there
1:21:47 > 1:21:49and you cut these in inch-long pieces.
1:21:49 > 1:21:52Now, this is an instant banana ice cream with that.
1:21:52 > 1:21:54These boys are going to be doing that.
1:21:54 > 1:21:55In we go with the butter.
1:21:55 > 1:21:57- Softened butter, you can see that's nice and soft.- Yeah.
1:21:57 > 1:22:00Now, my granny used to do it this way
1:22:00 > 1:22:02and ever since then,
1:22:02 > 1:22:05I've done it the same way, even in the restaurant.
1:22:05 > 1:22:08And my chefs hate it cos we've got to do about 80 portions of these
1:22:08 > 1:22:10and I won't never let them make it by hand.
1:22:11 > 1:22:14Because the problem is, when you're making shortbread..
1:22:15 > 1:22:18- ...by machine... I always get them to do it by hand.- Yeah.
1:22:18 > 1:22:21- Cos if you make it by machine, it toughens up the pastry.- Does it?
1:22:21 > 1:22:25Yeah, it acts a bit like when you're working with bread and you mix it.
1:22:25 > 1:22:27- Overwork it.- It overworks it.
1:22:27 > 1:22:29You want to be hands-on with food. It's a lovely feeling.
1:22:29 > 1:22:32The thing about this is it keeps it nice and short and the thing about
1:22:32 > 1:22:35obviously shortbread is we need to work it as less as possible.
1:22:35 > 1:22:38It's the amount of fat to flour, really.
1:22:38 > 1:22:41And there's nearly a full percentage of fat to flour in this recipe
1:22:41 > 1:22:43but when you work it by hand,
1:22:43 > 1:22:45look, you can actually see it starting to come together.
1:22:46 > 1:22:49- Is that why it's called short?- Yeah. - Oh, goodness. I didn't know that.
1:22:49 > 1:22:51The secret is, don't overwork it.
1:22:51 > 1:22:54- Your mother did loads of baking, didn't she?- Yeah. She baked cakes.
1:22:54 > 1:22:56- Victoria sponges and all that kind of stuff.- Yum.
1:22:56 > 1:22:57Old, traditional sponges, yeah.
1:22:57 > 1:23:00- But, yeah, and shortbread like this. - Yeah.
1:23:00 > 1:23:03There'll be women all over Scotland making shortbread the same way,
1:23:03 > 1:23:05probably not to this recipe but this is my granny's recipe.
1:23:05 > 1:23:09- I love the old style of doing this recipe.- Did granny have cornflour?
1:23:09 > 1:23:12My granny used to... Well, she changed it over the years
1:23:12 > 1:23:16but my granny left me the recipe books in her will.
1:23:16 > 1:23:18And it's got on here, little shortbread
1:23:18 > 1:23:23and my great-grandmother made adaptions to the recipe
1:23:23 > 1:23:25over the years. Right, that can go in...
1:23:25 > 1:23:26Keep that in the freezer, boys.
1:23:26 > 1:23:28- That's for the freezer?- Yeah, you need that really cold.- OK.
1:23:28 > 1:23:31So, keep that in the freezer. Now, you can take those bananas
1:23:31 > 1:23:33and peel them and cut them straight down the middle.
1:23:33 > 1:23:35Now, this is our shortbread here.
1:23:35 > 1:23:37Now, you see, most millionaire's shortbreads
1:23:37 > 1:23:40that you make, you'll actually roll out your shortbread.
1:23:40 > 1:23:43Now, if you do it this way, it keeps it lovely and short.
1:23:43 > 1:23:45You know when you were at home
1:23:45 > 1:23:46and you used to taste your granny's cakes
1:23:46 > 1:23:49- and stuff like that and it almost melted in your mouth?- Yeah.
1:23:49 > 1:23:52You didn't even have to chew it. Well, this is the reason.
1:23:52 > 1:23:54My grandmother used to make it like this.
1:23:54 > 1:23:56- And you used to put it in your mouth and it almost dissolved.- Yeah.
1:23:56 > 1:23:58You didn't even need to use your teeth.
1:23:58 > 1:24:01That's probably cos she didn't have any.
1:24:01 > 1:24:03She used to suck it.
1:24:03 > 1:24:05But literally you just press it down like that
1:24:05 > 1:24:07and as it cooks, it all starts to come together.
1:24:07 > 1:24:11Now, that's what we want for our shortbread.
1:24:11 > 1:24:14- Now, hopefully... - You're happy, aren't you?
1:24:14 > 1:24:16Yeah, I'm so happy, I can't tell you.
1:24:16 > 1:24:19- I can just see you're so relieved. - Yeah. I'm in anticipation.
1:24:19 > 1:24:21Bake this in the oven now. We need our bananas, boys,
1:24:21 > 1:24:24- when you're ready.- We thought you didn't need the shock.
1:24:24 > 1:24:27And this wants to cook for about 20-25 minutes.
1:24:27 > 1:24:29But keep it just nice and light.
1:24:29 > 1:24:33- That's just about maximum that you want.- Oh, lovely!
1:24:33 > 1:24:34And then the banoffee,
1:24:34 > 1:24:38which like I said, you can buy this now already done.
1:24:38 > 1:24:41This wouldn't be traditional in millionaire's shortbread,
1:24:41 > 1:24:43- you would mix this with butter and sugar, like I said...- Yeah.
1:24:43 > 1:24:46..with the condensed milk and then put it in there.
1:24:46 > 1:24:48It actually creates a firmer layer.
1:24:48 > 1:24:50But if you do it this way, I think it's much more gooey.
1:24:50 > 1:24:53It's delicious, you can almost... You need to eat it with a spoon,
1:24:53 > 1:24:55you can't really carry this around everywhere.
1:24:55 > 1:24:57- And this is still hot, isn't it? - It's still warm.
1:24:57 > 1:25:00- So, it goes on when it's warm. - It does help it, yeah.
1:25:00 > 1:25:01Still warm, there you go.
1:25:01 > 1:25:03Right, pop a layer of that over the top, there we go.
1:25:03 > 1:25:05I'm so excited!
1:25:05 > 1:25:07So excited.
1:25:07 > 1:25:09- There you go. Now, you can get the bananas out, boys.- Yeah.
1:25:09 > 1:25:11- OK, we're there.- Get our bananas out of the freezer,
1:25:11 > 1:25:14that would be great. Can you do me another one, please?
1:25:14 > 1:25:16- Yeah, you need more?- There we go.
1:25:16 > 1:25:19Now, we can grab our bananas over the top.
1:25:20 > 1:25:21And what my grandmother used to do
1:25:21 > 1:25:24was then take some of the leftover bits of shortbread over the top
1:25:24 > 1:25:27and then bake it in the oven just with the bananas on.
1:25:27 > 1:25:29- That gives a little bit of crunch to the banana, as well?- Yeah.
1:25:29 > 1:25:32But we're going to turn this into millionaire's shortbread.
1:25:32 > 1:25:34With this we're going to do this banana ice cream.
1:25:34 > 1:25:37This is really simple. It's one of Stewie's favourite recipes.
1:25:37 > 1:25:39- I love this recipe.- It's great. - So, frozen bananas.- Yeah.
1:25:39 > 1:25:41They've just been left in the freezer overnight.
1:25:41 > 1:25:45And you blend them with a bit of vanilla essence, some sugar
1:25:45 > 1:25:48and a tiny, tiny bit of buttermilk...
1:25:49 > 1:25:52- ..which you can buy that in supermarkets now.- There you go.
1:25:52 > 1:25:55- There you go. Thank you very much. - I used to make banana ice cream.
1:25:55 > 1:25:57- But this, when you do it this way, is instant.- Yeah.
1:25:57 > 1:26:00It's very, very quick and really instant.
1:26:00 > 1:26:01- Nice, look at that.- That's lovely.
1:26:01 > 1:26:04And you don't need to put hardly any sugar in here whatsoever.
1:26:04 > 1:26:07Says he who's just about to put about 4,000 calories
1:26:07 > 1:26:08over the top of here.
1:26:08 > 1:26:11But the idea is with this one, you see, you pour this over the top.
1:26:15 > 1:26:18- Put the vanilla in already? - There we go.
1:26:20 > 1:26:21Spread this over the top.
1:26:21 > 1:26:23I mean, there is just no competition, look at that.
1:26:23 > 1:26:27Ideally, we want to keep this in the fridge.
1:26:27 > 1:26:28How are we doing? Keep mixing it.
1:26:28 > 1:26:31Maybe a little bit of buttermilk in there, a little bit more.
1:26:31 > 1:26:32- Bashing it up a bit. - Just loosen it down.
1:26:32 > 1:26:35- This is proper grown-up food, isn't it?- It really is beautiful.
1:26:35 > 1:26:37Stick that in the fridge and then...
1:26:39 > 1:26:42..surprise, surprise, we've we got one here.
1:26:43 > 1:26:45Now, look at this. This is what happens
1:26:45 > 1:26:48because if you make it with just the banoffee,
1:26:48 > 1:26:50it's very sticky in the middle and that's great if we want...
1:26:50 > 1:26:52I mean, I actually...
1:26:52 > 1:26:54I'd love this on a restaurant menu.
1:26:55 > 1:26:58Give it a couple of months, it'll be in Terminal Five.
1:26:58 > 1:26:59SHARON LAUGHS
1:26:59 > 1:27:01- A couple of months? Why wait? - Exactly.
1:27:01 > 1:27:04But if we press it, you'll see what it's like.
1:27:07 > 1:27:09- Look at that.- There you go.
1:27:09 > 1:27:11Have you done it a milkshake?
1:27:11 > 1:27:13I'm going to take a nice wedge, like that.
1:27:13 > 1:27:16It should be good, that one.
1:27:16 > 1:27:17Oh, that's good.
1:27:17 > 1:27:19And then this instant ice cream. Hopefully he's not...
1:27:19 > 1:27:21put enough buttermilk in.
1:27:21 > 1:27:23No, he's done it all right.
1:27:23 > 1:27:25Wow.
1:27:25 > 1:27:28- And then this is your ice cream. Instant.- Heaven.
1:27:28 > 1:27:32This is frozen bananas. Dive in.
1:27:32 > 1:27:34- I think this is everybody, guys. - Yeah.
1:27:34 > 1:27:36- It's heaven for you.- Dive in. - Thank you very much.
1:27:36 > 1:27:38I'm going to put that over there for the girls.
1:27:38 > 1:27:41- Bring over the glasses, girls. - Have you got one?
1:27:41 > 1:27:44- We've got a wine. This is a great wine with this.- Thank you very much.
1:27:44 > 1:27:46A really cracking wine.
1:27:48 > 1:27:50- It's a combined effort. - Taste that, girls.
1:27:50 > 1:27:52It's supposed to be crunchy, isn't it?
1:27:52 > 1:27:53- There we go.- Are you in there?
1:27:53 > 1:27:56- Well, Grandma had strong teeth, let me tell you that.- Ey?
1:27:56 > 1:27:59Grandma had strong teeth, I can tell you that much.
1:28:01 > 1:28:02There you go.
1:28:02 > 1:28:04Tell me what you think.
1:28:06 > 1:28:08I think I was too greedy and took too big a bit.
1:28:08 > 1:28:11What do you think of the ice cream? Is it your idea of food heaven then?
1:28:11 > 1:28:13Ladies, you won't like that. You really won't like it.
1:28:13 > 1:28:16Have a taste of that. But, I mean, seriously, with the banana ice cream
1:28:16 > 1:28:19- something that you could easily do at home?- Yeah, it's perfect.
1:28:19 > 1:28:20I think so.
1:28:24 > 1:28:26Such winning flavour combinations,
1:28:26 > 1:28:29the perfect idea for a Valentine's Day dessert
1:28:29 > 1:28:31that you still have time to make.
1:28:31 > 1:28:33I'm afraid that's all we've got time for on today's Best Bites.
1:28:33 > 1:28:36If you'd like to try to cook any of the mouthwatering food
1:28:36 > 1:28:39you've seen on today's programme, you can find all the studio recipes
1:28:39 > 1:28:42on our website. Go to bbc.co.uk/recipes
1:28:42 > 1:28:45There are loads of fantastic dishes on there for you to choose from.
1:28:45 > 1:28:47So, have a great week and get in the kitchen
1:28:47 > 1:28:48and I'll see you very soon. Bye for now.