0:00:02 > 0:00:03Good morning. I hope you're hungry
0:00:03 > 0:00:06because we've got a truly appetising show on the menu today.
0:00:06 > 0:00:09You won't want to go anywhere. This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:32Welcome to the show.
0:00:32 > 0:00:34I'm rolling my sleeves up for this one,
0:00:34 > 0:00:37as we've got some first-class chefs, serving magnificent food
0:00:37 > 0:00:39and a healthy portion of celebrity guests too.
0:00:39 > 0:00:41Coming up on today's show...
0:00:41 > 0:00:44Tristan Welch treats us to his version of a Cornish classic,
0:00:44 > 0:00:46stargazey pie.
0:00:46 > 0:00:49Ching-He Huang spices things up in the kitchen
0:00:49 > 0:00:52with her sticky pork belly rice parcels.
0:00:52 > 0:00:53The rice is wrapped in lotus leaves
0:00:53 > 0:00:57before being steamed and served with stir-fried pak choi.
0:00:57 > 0:01:00And Matt Tebbutt takes us back in time with his version
0:01:00 > 0:01:04of the classically British and much-loved Monmouth pudding.
0:01:04 > 0:01:07Breadcrumbs are baked in a creamy custard,
0:01:07 > 0:01:10before being topped with raspberry jam and soft meringue.
0:01:10 > 0:01:13And presenter George Lamb faces food heaven or food hell.
0:01:13 > 0:01:16Would he get his food heaven, sea bass with courgette ribbons
0:01:16 > 0:01:19and mussel soup, or would he get his dreaded food hell,
0:01:19 > 0:01:23a warm salad of pan-fried pigeon breast, wild mushroom and beetroot?
0:01:23 > 0:01:26You can find out what he gets to eat at the end of today's show.
0:01:26 > 0:01:30First up, we're being treated to a taste of the Cornish coastline
0:01:30 > 0:01:33and when the man behind the stove has held two Michelin stars
0:01:33 > 0:01:35for over a decade, there's no doubt
0:01:35 > 0:01:39you'll want to dive in to whatever he's got lined up.
0:01:39 > 0:01:41Over to you, Mr Michael Caines.
0:01:41 > 0:01:43On the menu for you is what, Chef?
0:01:43 > 0:01:45We've got this nice salt cod which I'll show you how to do
0:01:45 > 0:01:48and this lovely chorizo foam that we're going make
0:01:48 > 0:01:50with some roasted peppers, bit of paprika, some milk,
0:01:50 > 0:01:52fish stock and shallots and thyme.
0:01:52 > 0:01:54- A sauce to go with it.- Yeah.
0:01:54 > 0:01:58Some lovely samphire, which they call sea asparagus, lightly cooked,
0:01:58 > 0:02:02got some little sorrels as well over the top, which will be delicious.
0:02:02 > 0:02:05- I'll get on and do this first. - First, we've got to salt the cod.
0:02:05 > 0:02:08You can use ling or pollack, it's equally as good.
0:02:08 > 0:02:11And you get that flakiness in this sort of fish.
0:02:11 > 0:02:16We're going to just take a tray and just add the salt on it.
0:02:16 > 0:02:18It needs to soak overnight, eight to six hours.
0:02:18 > 0:02:23There's a recipe I use, to every 100g of fish, about 3g of salt.
0:02:23 > 0:02:25You can use sea salt as well. I'm using fine salt.
0:02:25 > 0:02:28So it's kind of like the way of doing confit of duck, really,
0:02:28 > 0:02:30the initial start of that.
0:02:30 > 0:02:34Yeah, and you get that lovely, firm quality fish at the end of it
0:02:34 > 0:02:35and it takes all the moisture out
0:02:35 > 0:02:40and it gives you this really nice, firm bit of fish, which is lovely.
0:02:40 > 0:02:43- And when you cook it...- Do you want me to wash that off?- Yeah.
0:02:43 > 0:02:45When you've actually finished cooking it,
0:02:45 > 0:02:48we end up with a fantastic texture, which is really good,
0:02:48 > 0:02:53because flaky fish contains moisture and when you cook it...
0:02:53 > 0:02:55I'm going to dust it now with a little bit of paprika.
0:02:55 > 0:02:57- Thanks, James. - This is the smoked paprika?- It is.
0:02:57 > 0:03:01It's a sweet smoked paprika, not too hot, not too spicy.
0:03:01 > 0:03:04Got a lovely smoky flavour which picks up with those lovely notes
0:03:04 > 0:03:06from the chorizo which we're making a sauce.
0:03:06 > 0:03:09I'll get that cooking in a minute. It's already salted,
0:03:09 > 0:03:12so we don't need to worry about adding any additional salt.
0:03:12 > 0:03:15We just need to think about a bit of paprika on the outside.
0:03:15 > 0:03:17Most people, when they think of salt cod,
0:03:17 > 0:03:20think of, obviously, brandade, that kind of stuff,
0:03:20 > 0:03:23the traditional Spanish-style salt cod which requires soaking.
0:03:23 > 0:03:26- It's fully dried, that one.- This is. This is fully dried.
0:03:26 > 0:03:28We've done all the removal of the moisture
0:03:28 > 0:03:31and the other thing is, with brandade,
0:03:31 > 0:03:33the salt cod that you get is very, very...
0:03:33 > 0:03:37can be very, very pungent, I suppose is the only word for it.
0:03:37 > 0:03:39- Yeah, that's the drying process. - Yeah, it is.
0:03:39 > 0:03:43And you have to soak it for a long time to get all that salt out.
0:03:43 > 0:03:45- Onions in there?- Yeah. So this is the sauce.
0:03:45 > 0:03:48We've got the shallots with some butter,
0:03:48 > 0:03:51pinch of salt and a bit of thyme and bay leaf.
0:03:51 > 0:03:56What I'm going to do also is take this red pepper
0:03:56 > 0:03:59and on this tray, we're going to add some seasoning -
0:03:59 > 0:04:01salt, a little bit of vinegar -
0:04:01 > 0:04:04that's quite nice - just to give some base acidity.
0:04:04 > 0:04:07A little bit of pepper and some olive oil
0:04:07 > 0:04:11and then wrap that up and we're going to put it in the oven
0:04:11 > 0:04:15and cook it for about an hour to 45 minutes.
0:04:15 > 0:04:17Why the covering it then?
0:04:17 > 0:04:21It just steams and it doesn't colour it on the outside too much,
0:04:21 > 0:04:24so it's more of a steam. In the pan here, I've got my shallots
0:04:24 > 0:04:26that you beautifully chopped for me with the butter.
0:04:26 > 0:04:28We're going to sweat that off
0:04:28 > 0:04:31and now we're going to add some smoked paprika as well,
0:04:31 > 0:04:33so we're going to pick up on all those notes.
0:04:33 > 0:04:35This dish was inspired by a trip in Spain,
0:04:35 > 0:04:39which we'll talk about later when we discover our wine.
0:04:39 > 0:04:43I mentioned Gidleigh Park. This is 20 years you've been cooking there?
0:04:43 > 0:04:46- Yeah, 20 years at Gidleigh.- 15 years with two stars?- Yeah, that's right.
0:04:46 > 0:04:50And then last year, we got our five Rosettes back
0:04:50 > 0:04:54and also we got number one slot back
0:04:54 > 0:04:57at The Times top food list, as well,
0:04:57 > 0:05:02and that's the fourth year that we've been in the top three.
0:05:02 > 0:05:06And at the same time, that's twice at number one, which is really good.
0:05:06 > 0:05:09I'm quite happy about that, to be honest.
0:05:09 > 0:05:11So, pepper - we've got one that's already roasted.
0:05:11 > 0:05:15- You can buy roasted peppers already, James.- The Spanish ones are good.
0:05:15 > 0:05:16They are really fantastic.
0:05:16 > 0:05:19What I'm going to do is put in a bit of water and some milk -
0:05:19 > 0:05:22skimmed milk or whole milk, it doesn't really make any difference.
0:05:22 > 0:05:24We're going to blend that to a nice puree
0:05:24 > 0:05:27and that gives the body of the sauce which is quite nice.
0:05:27 > 0:05:29- So that's blending away.- Yep.
0:05:29 > 0:05:31The fish is in the pan, just a knob of butter,
0:05:31 > 0:05:35get it seared off and then we'll add some butter into the pan as well
0:05:35 > 0:05:37to get some nice colouring
0:05:37 > 0:05:41and that will go into the oven for about four minutes maximum, really.
0:05:41 > 0:05:43- We'll start it off and then flip it over.- Yeah.
0:05:43 > 0:05:45In here, we're going to add some fish stock.
0:05:45 > 0:05:47- The salting of it firms up the flesh.- It does.
0:05:47 > 0:05:51You get this really lovely, meaty texture
0:05:51 > 0:05:53and none of the water will come out whilst you're cooking.
0:05:53 > 0:05:55This is a fish stock I made earlier.
0:05:55 > 0:05:59I'm using turbot bones or flat fish, which is delicious.
0:05:59 > 0:06:05And then we're going to take our puree, which is in here...
0:06:06 > 0:06:10It's not doing a great deal, is it? ..which we'll add to that as well.
0:06:10 > 0:06:12And then I've got some chorizo.
0:06:15 > 0:06:17It's getting there.
0:06:18 > 0:06:20So...
0:06:21 > 0:06:24Maybe it's got a bit too much moisture.
0:06:24 > 0:06:29- So the fish is beautifully...- Do you want me to flip this over?- Yeah.
0:06:29 > 0:06:34- I've made a lemon puree... - Sorry, do you want this in the oven?
0:06:34 > 0:06:37- Yeah, in the oven. We'll cook that for a few minutes.- OK.
0:06:37 > 0:06:41- Once we've got this blended...- Yeah.
0:06:42 > 0:06:45..we can just pop that into the rest of the sauce.
0:06:45 > 0:06:46Do you want me to grab that?
0:06:46 > 0:06:48The texture of the peppers will give it...
0:06:48 > 0:06:50- In here?- Yeah, in there.
0:06:50 > 0:06:53And we'll cook it out for about 20 minutes
0:06:53 > 0:06:55and then we have this lovely sauce here,
0:06:55 > 0:06:57which I'm going to pass off now,
0:06:57 > 0:07:01which I'll do here. Now, the butter and the samphire put together -
0:07:01 > 0:07:03you don't have to season the samphire.
0:07:03 > 0:07:05So, you pass the sauce through the sieve.
0:07:05 > 0:07:07Yeah, pass it off, once it's cooked. We put it in here,
0:07:07 > 0:07:11up to the boil, cook it for about 20 minutes and then pass that off.
0:07:11 > 0:07:13Then, what we have here, is a nice sauce,
0:07:13 > 0:07:16which I'm going to check the seasoning briefly,
0:07:16 > 0:07:17and also, I'll add a bit of...
0:07:17 > 0:07:20We've got a couple of minutes left, waiting for the fish, so...
0:07:20 > 0:07:23Yeah. I've also got a bit of milk that I've put in there,
0:07:23 > 0:07:25just to knock it down.
0:07:26 > 0:07:28And the milk is just to get the texture
0:07:28 > 0:07:31cos I'm going to do a little cappuccino effect on this,
0:07:31 > 0:07:32so just a touch of milk to reduce it down.
0:07:32 > 0:07:35If people can't get all the way down to where you are,
0:07:35 > 0:07:37down your way, to Gidleigh Park,
0:07:37 > 0:07:40you can experiment with your type of food in your book.
0:07:40 > 0:07:43- Is this your first ever book? - It is my first ever cookbook.
0:07:43 > 0:07:46It only took me 19 years to write it!
0:07:46 > 0:07:48But, yeah, it's called Michael Caines At Home,
0:07:48 > 0:07:50so it's quite a home cookbook style
0:07:50 > 0:07:54and it's got some of my favourite recipes from over the years
0:07:54 > 0:07:55and I've tried to simplify it
0:07:55 > 0:07:58and this is one of the ones that are in there.
0:07:58 > 0:08:00- And as I said, I've done that lovely lemon puree.- This is this?
0:08:00 > 0:08:04Yeah, we peel the lemon and then blanch it, cold water
0:08:04 > 0:08:07with a bit of turmeric and a touch of sugar, up to the boil
0:08:07 > 0:08:11and then we repeat that process ten times. That's quite a lot of work.
0:08:11 > 0:08:14But this is a great dish without the lemon puree
0:08:14 > 0:08:17and we're just going to use a few segments for acidity as well,
0:08:17 > 0:08:20- which is good.- Where do you get your inspiration from?
0:08:20 > 0:08:23Cos looking at your CV, you're very classically-trained,
0:08:23 > 0:08:27French-trained, three-star Michelin French-trained, as well.
0:08:27 > 0:08:30- What inspires you, really? - These days, it's eating out.
0:08:30 > 0:08:34You can have a fantastic meal, some simple food that you can think,
0:08:34 > 0:08:37"How can I adapt that and make it a little bit more personal?"
0:08:37 > 0:08:42But, at the same time, I enjoy Asian food, African food,
0:08:42 > 0:08:45North Arabian food, if you like, North Africa.
0:08:45 > 0:08:47I love going out to Asia.
0:08:47 > 0:08:49But your style of cooking is still the classic...
0:08:49 > 0:08:52- I always think it's always the classic style.- It is.
0:08:52 > 0:08:55So the Waterside Inn sort of style, the classic form of cooking,
0:08:55 > 0:08:59- nothing too fancy. - Yeah, but it's all based on...
0:08:59 > 0:09:01It's a classical base in its training,
0:09:01 > 0:09:04but it's contemporary of its time as well, I like to say.
0:09:04 > 0:09:06In that regard, we use a lot of the techniques,
0:09:06 > 0:09:09in terms of slow cooking, we're using all the science of cooking,
0:09:09 > 0:09:13but we're trying to always do that always based around a philosophy
0:09:13 > 0:09:16of having great-tasting food which, for me, is the most important thing.
0:09:16 > 0:09:19This is your cappuccino bit you've just done.
0:09:19 > 0:09:21Yeah, a little cappuccino. The good thing about chorizo...
0:09:21 > 0:09:24We're using cooked chorizo here and we're going to crisp up the skin
0:09:24 > 0:09:26and take these out. These are lovely.
0:09:26 > 0:09:29You can grill these or you can use the charcuterie version
0:09:29 > 0:09:33- which are slightly more, I guess... - Firmer.
0:09:33 > 0:09:35..firmer, and you can do a nice dice with that.
0:09:35 > 0:09:37We're just going to take these out and drain...
0:09:37 > 0:09:39You can get different ones as well.
0:09:39 > 0:09:42- You can get the picante one, which is the spicy one.- It is.
0:09:42 > 0:09:45- So make sure you get the right one. - You don't want too much spice here.
0:09:45 > 0:09:47There's a lot going on.
0:09:47 > 0:09:50We're playing on the sweet, the sour, the salty,
0:09:50 > 0:09:52and that's what matters.
0:09:52 > 0:09:54Here, we've got a lovely plate which is going to show off...
0:09:54 > 0:09:57- This is your lemon...- Yeah. - You did this well in rehearsal.
0:09:57 > 0:10:00- Is it going to happen twice?- We just put a bit on the plate like that
0:10:00 > 0:10:02and a couple of dots, just be a bit fancy.
0:10:02 > 0:10:05- You've done that before, haven't you?- Once or twice!
0:10:05 > 0:10:10Then we'll sprinkle some of the sea asparagus or samphire
0:10:10 > 0:10:13and then we've got our lovely fish which is coming out
0:10:13 > 0:10:16- and I know we've got some lemon juice.- Yeah.
0:10:16 > 0:10:18And just squeeze over the top.
0:10:18 > 0:10:21The fish is almost opaque.
0:10:21 > 0:10:25And this oil from the chorizo can be put on the plate too.
0:10:25 > 0:10:29- You want this over it as well? - Absolutely.
0:10:29 > 0:10:34We've got these lovely little dice of acidity
0:10:34 > 0:10:37- and then the chorizo sausage itself. - Are you all right serving that
0:10:37 > 0:10:40straight out of the pan? You don't need to rest it, nothing?
0:10:40 > 0:10:43No, it'll carry on resting but it's fine
0:10:43 > 0:10:45and that lovely nice cappuccino
0:10:45 > 0:10:50and these wood sorrels or what we call red vein sorrel,
0:10:50 > 0:10:53just for natural acidity which should finish it off really nice.
0:10:53 > 0:10:55I've got this little vinaigrette.
0:10:55 > 0:10:57I made a little lemon vinaigrette, lemon oil,
0:10:57 > 0:11:02which is delicious as well, which we put on, which is a nice simple dish.
0:11:02 > 0:11:05- It does look pretty good that, doesn't it?- I think it's...
0:11:05 > 0:11:07You're not bad at this cooking lark, are you?
0:11:07 > 0:11:09- I should take it up for a job! - You could do it more often as well.
0:11:09 > 0:11:12- Tell us the name of this. - Here we are with our salted cod
0:11:12 > 0:11:13on a bed of samphire with chorizo
0:11:13 > 0:11:16and a lovely pepper and chorizo sauce.
0:11:16 > 0:11:18- It smells as good as it looks. - Fabulous.
0:11:23 > 0:11:25Looks pretty good to me. Have you got more of this?
0:11:25 > 0:11:28Just to make sure you get a bit of acidity, lemon.
0:11:28 > 0:11:30Sat there in silence over here.
0:11:30 > 0:11:32You never said a word throughout all that.
0:11:32 > 0:11:36- Dive in. Tell us what you think. - It looks beautiful.
0:11:36 > 0:11:39- It looks like a piece of art. - It does look amazing, doesn't it?
0:11:39 > 0:11:42- Dive into that.- I'll share it. - Dive in.- Those are yours.
0:11:42 > 0:11:44Dive in, it's fine.
0:11:44 > 0:11:48Like you say, get the right chorizo, the soft one, the cooking one.
0:11:48 > 0:11:51Yes and it's delicious. It's got a lot of flavour in, chorizo,
0:11:51 > 0:11:54and we've rendered down some of the fat and you end up
0:11:54 > 0:11:57with a bit of caramelisation which intensifies that.
0:11:57 > 0:12:00- Try the lemon puree, cos that really does go so well.- That's lovely.
0:12:00 > 0:12:02Lemon and meaty chorizo.
0:12:02 > 0:12:04But at the same time, if you don't want to do the lemon,
0:12:04 > 0:12:07- just put lemon segments on. - Also, with that sauce,
0:12:07 > 0:12:09- you've got a soup if you want. - You have, it's a great soup.
0:12:09 > 0:12:11Flake the fish into it with the chorizo.
0:12:11 > 0:12:13- That is gorgeous.- Really good.
0:12:18 > 0:12:21He makes it look so easy, doesn't he?
0:12:21 > 0:12:23Coming up, I cook peanut chicken
0:12:23 > 0:12:26with satay sauce and little gem salad for actress Amanda Burton,
0:12:26 > 0:12:30after Rick Stein takes us on one of his seafood odysseys.
0:12:30 > 0:12:32He's out fishing for his supper today, in the dark.
0:12:33 > 0:12:37I'm off to Langkawi Island to the north of Penang.
0:12:37 > 0:12:38This is a place I know well.
0:12:38 > 0:12:43I've been on holidays here, staying in traditional houses like this.
0:12:43 > 0:12:48I really like it, although these places are not mosquito-proof.
0:12:48 > 0:12:52But you do feel you're actually in a strange and romantic place,
0:12:52 > 0:12:56and not in some air-conditioned high-rise hotel with muzak.
0:12:58 > 0:13:01Like many places I've been to on my travels,
0:13:01 > 0:13:03Langkawi's surrounded by mangroves,
0:13:03 > 0:13:06that curious tree with a labyrinth of roots
0:13:06 > 0:13:11and a plant that thrives in a place that's neither land nor sea.
0:13:11 > 0:13:1470% of Malaysia's fish stocks are there
0:13:14 > 0:13:17because the mangroves are a wonderful nursery for fish.
0:13:17 > 0:13:21Irshad, my guide, is the mangroves' number one fan.
0:13:21 > 0:13:25At high tide, like we are going through right now,
0:13:25 > 0:13:28Mr and Mrs Fish, Mr and Mrs Prawns, they swim all the way up,
0:13:28 > 0:13:30they get into these little areas,
0:13:30 > 0:13:33they spawn, their little eggs will hatch.
0:13:33 > 0:13:38Baby fish, baby prawns use this as a wonderful nursery to live in.
0:13:44 > 0:13:47Irshad recommended we have lunch at this place.
0:13:47 > 0:13:51In fact, it's a fish farm as well as a restaurant.
0:13:51 > 0:13:54We had a spicy green mango salad.
0:13:54 > 0:13:56Will I ever get tired of them?
0:13:56 > 0:14:00And an assortment of really hot, spicy dipping sauces.
0:14:00 > 0:14:01I had to have the mud crab.
0:14:01 > 0:14:04Where there are mangroves, there are always mud crabs.
0:14:04 > 0:14:06And deep-fried prawns.
0:14:09 > 0:14:11These are lovely prawns.
0:14:11 > 0:14:14- They get it out in the open sea. - Yeah.- Just out of the river mouth.
0:14:14 > 0:14:17But they would have started their life here.
0:14:17 > 0:14:22Exactly, the whole cycle is now complete. Out from the mangroves,
0:14:22 > 0:14:24into the open sea and then back onto our plates.
0:14:24 > 0:14:29- And these are mud crabs again. - Yeah. This would have been got
0:14:29 > 0:14:32just out in the mangroves that we were enjoying just now.
0:14:32 > 0:14:36It's delicious mud crab, isn't it? Fantastic flavour.
0:14:36 > 0:14:38- And that's the mango salad.- Yes.
0:14:39 > 0:14:42- I see you can take spicy stuff, huh? - Mmm!
0:14:42 > 0:14:46A fish restaurant on a fish farm - it's giving me ideas!
0:14:46 > 0:14:50This, they would get their stock from the wild.
0:14:50 > 0:14:53- Uh-huh.- And they would raise it up here for a few more years.
0:14:53 > 0:14:55- What are those? - These are trevallies.
0:14:55 > 0:14:57They're lovely fish, they're enormous.
0:14:57 > 0:15:00These are splendid fish and good fighters
0:15:00 > 0:15:03if you're lucky enough to get one on the line. They taste wonderful,
0:15:03 > 0:15:06as any Aussie fish and chip shop owner will tell you.
0:15:06 > 0:15:10But now Irshad suggests a little feeding session of our own.
0:15:16 > 0:15:19- Go on, then.- It's like this.
0:15:19 > 0:15:22Now it's coming to you...
0:15:22 > 0:15:24'I got bitten once feeding a horse sugar lumps
0:15:24 > 0:15:27'so I'm a little bit nervous about my fingers
0:15:27 > 0:15:30'because, curiously, I've never fed
0:15:30 > 0:15:33'a blinking great skate like this before!
0:15:33 > 0:15:35'Pathetic, I know.'
0:15:38 > 0:15:41All the time I've been making seafood programmes,
0:15:41 > 0:15:44I've always wanted to go out squid fishing.
0:15:44 > 0:15:47Well, I have been out on one or two occasions,
0:15:47 > 0:15:51but we didn't catch anything. But tonight, it's going to happen.
0:15:51 > 0:15:56It's a very calm sea, the tide's right, there's loads of squid
0:15:56 > 0:16:00at the moment and it's overcast - yes, it's going to happen!
0:16:03 > 0:16:06Well, all I do know is that they've put these lights on,
0:16:06 > 0:16:09they're waiting for the squid,
0:16:09 > 0:16:11for it to get dark, and then they'll turn these lights on
0:16:11 > 0:16:13and just as it's getting dark,
0:16:13 > 0:16:17apparently that's the best time, the squid all come to the surface.
0:16:17 > 0:16:20So we're all waiting with bated breath.
0:16:22 > 0:16:26The lights that attract the squid work best when the moon is hidden
0:16:26 > 0:16:29by cloud or, indeed, when it's a sliver, a new moon,
0:16:29 > 0:16:32so the squid won't be distracted by it.
0:16:32 > 0:16:34Now for the moment of truth.
0:16:40 > 0:16:44Like moths to a flame, I can only imagine the squid
0:16:44 > 0:16:47swimming towards the light and their eventual doom.
0:16:47 > 0:16:52Throughout my travels in Southeast Asia and the Mediterranean as well,
0:16:52 > 0:16:54this has been a common sight.
0:16:54 > 0:16:58Hundreds of twinkling lights a mile or so from the shore,
0:16:58 > 0:17:00tempting squid to the surface.
0:17:00 > 0:17:03Well, that's it, the mystery's been revealed.
0:17:03 > 0:17:06I didn't quite know how it was done, now I do, but I've never seen
0:17:06 > 0:17:10anything like that netting before and the way he changed the lights.
0:17:10 > 0:17:14He used the white lights to bring the squid up from deep down
0:17:14 > 0:17:17and the red lights to bring them right up to the surface.
0:17:17 > 0:17:19So he just zaps the red light on
0:17:19 > 0:17:23when he's just about to throw the net and then throws the net.
0:17:23 > 0:17:25And I mean, he's catching so much!
0:17:25 > 0:17:29I've just found out he can catch as much as 80 kilos a night,
0:17:29 > 0:17:32so it's really good fishing at the moment.
0:17:34 > 0:17:37I cook squid back at home in Padstow.
0:17:37 > 0:17:40I got some seriously fresh ones from Cornwall,
0:17:40 > 0:17:43cleaned them and put them on skewers on the barbie.
0:17:43 > 0:17:48That night on those squid boats was just wonderful
0:17:48 > 0:17:51and just the whole vision of those lit-up boats everywhere
0:17:51 > 0:17:53and it was so warm and peaceful and balmy.
0:17:53 > 0:17:56It did rain a bit, but it's warm rain.
0:17:56 > 0:17:59Well, the next night we went to a night market
0:17:59 > 0:18:01in a village somewhere on Langkawi
0:18:01 > 0:18:03and I saw them making satays.
0:18:03 > 0:18:05They were making chicken and beef and these squid ones.
0:18:05 > 0:18:08They were marinating the squid in something,
0:18:08 > 0:18:11but I wasn't quite sure what it was, so I made this up.
0:18:11 > 0:18:13I've just taken some fish sauce and lime juice
0:18:13 > 0:18:17and some sugar and just roasted some spices -
0:18:17 > 0:18:20cumin, coriander and a bit of chilli - mixed it all up,
0:18:20 > 0:18:24and it's pretty good, and it's very nice squid too.
0:18:25 > 0:18:29To set the squid off to perfection, make a dipping sauce.
0:18:29 > 0:18:34To start with, fry off the usual suspects, all finely chopped.
0:18:34 > 0:18:37They are shallots, garlic, ginger
0:18:37 > 0:18:40and a red chilli or two in a light vegetable oil.
0:18:40 > 0:18:44You just want to soften them and start to flavour the oil.
0:18:44 > 0:18:47Try not to let them take on any colour,
0:18:47 > 0:18:49and then get them smartly off the heat.
0:18:49 > 0:18:53When it's cooled down a little, put it into a small bowl
0:18:53 > 0:18:55and add some light soy sauce
0:18:55 > 0:18:58and the juice from a couple of limes.
0:18:58 > 0:19:01Then some sugar, preferably palm sugar,
0:19:01 > 0:19:04but brown sugar is OK if that's all you have.
0:19:04 > 0:19:07Now some chopped peanuts, a little more oil
0:19:07 > 0:19:11and the remains of the marinade that the squid has been soaking in.
0:19:12 > 0:19:15Lastly, stir in some coarsely-chopped coriander,
0:19:15 > 0:19:18then all you have to do is sear the squid satays
0:19:18 > 0:19:21over your charcoal barbecue
0:19:21 > 0:19:23until you see the edges begin to caramelise.
0:19:23 > 0:19:26No need to take them further than that.
0:19:26 > 0:19:31I really like collecting dishes like this on my travels.
0:19:31 > 0:19:33They say travel broadens the mind.
0:19:33 > 0:19:37Well, it certainly extends one's cooking repertoire.
0:19:37 > 0:19:40Set them onto a warm plate and call your guests.
0:19:40 > 0:19:44Now it's just a question of dip and tuck in.
0:19:44 > 0:19:47Well, I must say, just looking at that, it's bound to be nice,
0:19:47 > 0:19:50but I do think it is very bad manners for us television cooks
0:19:50 > 0:19:53to try our own food and say how delicious it is...
0:19:55 > 0:19:57..but it is. Very.
0:20:02 > 0:20:04That squid did look delicious.
0:20:04 > 0:20:07There are so many other satay-style skewered dishes
0:20:07 > 0:20:10you can make at home and, perhaps, the most popular one
0:20:10 > 0:20:13is a chicken satay, of course. I'm going to show you my twist on that.
0:20:13 > 0:20:16It's using the ingredients of satay, the peanuts,
0:20:16 > 0:20:17and I'm still going to do the sauce,
0:20:17 > 0:20:20however, unlike a satay which steams in a stack of three -
0:20:20 > 0:20:24that's why a lot of satays are cubed and served in three on skewers -
0:20:24 > 0:20:27- I'm actually going to deep-fry this.- Oh, OK.
0:20:27 > 0:20:29First, I'm going to make our crumb.
0:20:29 > 0:20:31To do that, I need some peanuts, of course,
0:20:31 > 0:20:33which is the ingredient of satay,
0:20:33 > 0:20:35and we're going to put some breadcrumbs in.
0:20:35 > 0:20:37These are panko breadcrumbs -
0:20:37 > 0:20:40little, Japanesey sort of breadcrumbs you can buy
0:20:40 > 0:20:43or you can use normal breadcrumbs. Give that a quick blitz.
0:20:43 > 0:20:44One egg.
0:20:44 > 0:20:48Flour, egg and breadcrumbs.
0:20:48 > 0:20:51Traditionally, satay would be on skewers
0:20:51 > 0:20:54and we'd then take the pieces of meat...
0:20:55 > 0:20:57I always find those skewers really dangerous
0:20:57 > 0:21:00cos I always think I'm going to harpoon myself.
0:21:00 > 0:21:02The little wooden ones.
0:21:02 > 0:21:04So, should you take them off or just eat them on the...?
0:21:04 > 0:21:07Some of the sticks are about that length.
0:21:07 > 0:21:10You can trim them down but, literally,
0:21:10 > 0:21:12put them in water before you skewer it,
0:21:12 > 0:21:14cos the water, as you soak them in water,
0:21:14 > 0:21:18- it'll stop them from burning when they're on the barbecue.- Oh, OK.
0:21:18 > 0:21:21Yes, cos it's a bit like flame-throwing, isn't it?
0:21:21 > 0:21:22They do set on fire.
0:21:22 > 0:21:25You need to soak them beforehand, that's the key.
0:21:25 > 0:21:28- So, quickly salt and pepper. I'm going to get this on.- Mmm.
0:21:28 > 0:21:31Little bit of salt, black pepper. That'll go on there.
0:21:31 > 0:21:36We just coat it in the flour first...then in the egg.
0:21:36 > 0:21:38This is what we call to "pane". It's really simple.
0:21:38 > 0:21:41Coat it all in the egg and then you've got the crumb
0:21:41 > 0:21:45and you can do this with chicken, fish, whatever you want,
0:21:45 > 0:21:49but it's a nice alternative to breadcrumbs, really.
0:21:49 > 0:21:53So, all that together and then I'm going to deep-fry these.
0:21:53 > 0:21:55There you go.
0:21:55 > 0:21:58They'll go into the deep-fat fryer and they want about two minutes.
0:21:58 > 0:22:00A gentle heat, about 180.
0:22:00 > 0:22:03Not too much cos it's going to burn the peanuts as well.
0:22:03 > 0:22:06But they'll get nicely coated, straight in there.
0:22:06 > 0:22:09- Acting was in your blood as a young kid, I suppose?- Yes, it was.
0:22:09 > 0:22:11I can't believe, when reading it,
0:22:11 > 0:22:16- it was some 29 years ago you were in Brookside.- Ha, yeah, thanks, James!
0:22:16 > 0:22:19- You think how time flies. - I know, it really does fly
0:22:19 > 0:22:21and that doesn't seem like any time at all,
0:22:21 > 0:22:24which is even more disturbing, you know.
0:22:24 > 0:22:27Cos that's where we first really knew you from the television side.
0:22:27 > 0:22:30- Yes. I'd done theatre before then. - You did theatre before then?- I did.
0:22:30 > 0:22:33My very first job was operating the baby emus
0:22:33 > 0:22:35on the Rod Hull And Emu show.
0:22:35 > 0:22:38LAUGHTER
0:22:38 > 0:22:39You've moved on a bit since then!
0:22:39 > 0:22:42But I think that was such a funny way to start.
0:22:42 > 0:22:46- That's how a lot of people start, isn't it?- Doing really mad things.
0:22:46 > 0:22:51- TV jobs.- Absolutely.- You just get a lucky break, fell into it.- I did.
0:22:51 > 0:22:54I was in theatre for a couple of years and then, literally,
0:22:54 > 0:22:58just heard about this show called Brookside being cast
0:22:58 > 0:23:01and went up for that and that really changed
0:23:01 > 0:23:03an enormous amount of my life, really, at that time.
0:23:03 > 0:23:06- Cos then it was Peak Practice.. - Yeah.
0:23:06 > 0:23:09But it was Silent Witness, I think, really brought you...
0:23:09 > 0:23:12Yes, that was a big chunk of time doing that.
0:23:12 > 0:23:15That was about eight or nine years doing that show, so, yeah.
0:23:15 > 0:23:17You've always played quite strong roles,
0:23:17 > 0:23:19- quite authoritarian roles.- I know.
0:23:19 > 0:23:22- Is that what you enjoy? - I don't know.
0:23:22 > 0:23:25Well, it always seems to work out like that.
0:23:25 > 0:23:30But it think the roles that always work the best
0:23:30 > 0:23:34- are when there's a good mixture of being strong but vulnerable.- Yeah.
0:23:34 > 0:23:38Is that the reason why you stuck with the television
0:23:38 > 0:23:41cos the roles have been so good?
0:23:41 > 0:23:45Mmm, yeah, I've just had an extraordinary run, really,
0:23:45 > 0:23:50of great roles and good contrasts and doing things like that
0:23:50 > 0:23:53and stayed with television.
0:23:53 > 0:23:55Also, sometimes it's just wonderful to be in a long-running show
0:23:55 > 0:23:58cos you can develop the character and...
0:23:58 > 0:24:02- Talking of which, Waterloo Road now, of course.- Yes, I know.
0:24:02 > 0:24:05For anybody that hasn't seen it, and thanks to the BBC press office
0:24:05 > 0:24:08for sending me a DVD last night that was supposed to have you in it.
0:24:08 > 0:24:11It's the only programme I watched for 60 minutes
0:24:11 > 0:24:15- that doesn't have you in it! - But that was one episode...
0:24:15 > 0:24:17I must have been in the canteen that day!
0:24:17 > 0:24:19- That's one episode that you weren't in!- How funny.
0:24:19 > 0:24:22But tell us about Waterloo Road then,
0:24:22 > 0:24:25cos it's got a connection with your family as well, hasn't it?
0:24:25 > 0:24:29Yeah, my father was headmaster of a country primary school
0:24:29 > 0:24:32and he taught us all. We lived in the schoolhouse,
0:24:32 > 0:24:36went across the garden to the school every day and...
0:24:36 > 0:24:39See, my mate was a head teacher at a school.
0:24:39 > 0:24:43Wasn't that quite difficult though? Much more strict or not?
0:24:43 > 0:24:46Yeah, I think, you know, it was quite difficult
0:24:46 > 0:24:48if you'd been particularly naughty at school that day
0:24:48 > 0:24:52and then you're having to face your father over supper.
0:24:52 > 0:24:57And then, two of my sisters are teachers, one still is.
0:24:57 > 0:25:01And my other sister is a nurse,
0:25:01 > 0:25:04so we're all very not connected with acting,
0:25:04 > 0:25:06except my father was a very keen amateur actor,
0:25:06 > 0:25:09so I used to do all his plays with him,
0:25:09 > 0:25:13over the kitchen table, learn all his lines with him.
0:25:13 > 0:25:17- So I got hooked then.- It's been a huge success, Waterloo Road.
0:25:17 > 0:25:19Awards all over the place,
0:25:19 > 0:25:22to which you've won many in your career, the NTAs.
0:25:22 > 0:25:24Nobody bothered entering it at one point,
0:25:24 > 0:25:27- cos you were winning everything! - I don't know about that!
0:25:27 > 0:25:29Do they contact you at all,
0:25:29 > 0:25:33regarding the part that you play, the teaching bit? Is it real life?
0:25:33 > 0:25:36Cos it's quite... Schools have changed since I was at school.
0:25:36 > 0:25:39Yeah, I think it's very authentic, actually.
0:25:39 > 0:25:42I remember the first day I went up there, I thought,
0:25:42 > 0:25:46"Oh, my God, this actually is like going back into school."
0:25:46 > 0:25:50The smell was there of just, sort of, cooking and kids
0:25:50 > 0:25:53and school, wet blazers, and things like that.
0:25:53 > 0:25:55It was just amazing really
0:25:55 > 0:26:01and it had a huge atmosphere cos it is a disused school that we use.
0:26:01 > 0:26:03Yeah, so I loved it.
0:26:03 > 0:26:07I found it quite difficult being, sort of, up there,
0:26:07 > 0:26:10addressing 200 or 300 children,
0:26:10 > 0:26:13when you had to make speeches on the stage.
0:26:13 > 0:26:16I think that was the worst part, really,
0:26:16 > 0:26:19because I just remember I used to be
0:26:19 > 0:26:24so...obstructive at school myself, when I went to high school.
0:26:24 > 0:26:25I'm just going to blend this lot up.
0:26:25 > 0:26:28This has got the chilli, the shallots, the garlic,
0:26:28 > 0:26:30the chilli and the peanuts
0:26:30 > 0:26:33and we've got, in there, a bit of soy sauce
0:26:33 > 0:26:35and the coconut milk's gone in there.
0:26:35 > 0:26:36Blend that up to a little sauce.
0:26:36 > 0:26:38Got my salad here, which I've got onions,
0:26:38 > 0:26:42little bit of chopped mint, finely chopped mint,
0:26:42 > 0:26:45- just to give a bit of freshness to this.- Ooh.
0:26:45 > 0:26:46And then radishes.
0:26:46 > 0:26:52Now, I stand on Lawrence's fence, when it comes to British produce.
0:26:52 > 0:26:54Radishes, if you've got your own garden,
0:26:54 > 0:26:56but you can grow them in a window box.
0:26:56 > 0:27:01They're just so simple to grow and they taste so good.
0:27:01 > 0:27:04Radishes out the garden - full of pepper, full of salt as well,
0:27:04 > 0:27:06that water as well that you get.
0:27:06 > 0:27:11The advantage of having so many good home-grown veg.
0:27:11 > 0:27:15Touch of olive oil like that and then lime.
0:27:15 > 0:27:17I'm not going to make a flower like Lawrence.
0:27:17 > 0:27:21But touch of lime juice like that, bit of that.
0:27:21 > 0:27:24And we've got the satay sauce, which is easy as that.
0:27:24 > 0:27:27- This is so impressive.- The chicken is already done, you see.- Mmm.
0:27:27 > 0:27:30Bit of black pepper and all we do is just roll this...
0:27:31 > 0:27:32..salad in here.
0:27:34 > 0:27:36There you go.
0:27:36 > 0:27:39This is another dish you can take away for your dinner parties
0:27:39 > 0:27:42cos you're a huge dinner party person, aren't you, really?
0:27:42 > 0:27:47- With the help of a dog, I read. - Oh, my dog! She's a major scavenger.
0:27:47 > 0:27:50I love doing... I love festivals.
0:27:50 > 0:27:54I love Christmas, I love Easters, I love Halloweens,
0:27:54 > 0:27:57I love all sorts of things you can actually make a feast
0:27:57 > 0:28:01for a particular day and those are my happy times.
0:28:01 > 0:28:04- Tell us about the one with the dog, the ham.- Oh, yeah.
0:28:04 > 0:28:09I decided to have the entire family over for Christmas
0:28:09 > 0:28:12and it was one of those ones where you had to elongate the table
0:28:12 > 0:28:15and put all of the garden furniture in the kitchen as well,
0:28:15 > 0:28:17so it was pretty crammed.
0:28:17 > 0:28:23And we were just serving and my dog, a Weimaraner,
0:28:23 > 0:28:27who just sits looking at food, salivating all day long,
0:28:27 > 0:28:31she decided that, when our backs were turned for one minute,
0:28:31 > 0:28:33that she made off with the ham.
0:28:33 > 0:28:36- The whole piece of ham? - The whole piece of ham in her mouth.
0:28:36 > 0:28:40This is a dog that carries logs this size when I go out for a walk.
0:28:40 > 0:28:42She had an entire piece...
0:28:42 > 0:28:45And I had to, sort of, make a diversion in the kitchen
0:28:45 > 0:28:49to actually go and wrestle her, like Ray Mears, you know,
0:28:49 > 0:28:52getting the dog's mouth open.
0:28:52 > 0:28:56- And you served it, didn't you? - I just cut the bits off.
0:28:56 > 0:28:58- There you go.- Thank you. This looks...
0:28:58 > 0:29:00Maybe your dog might have a bite of this one,
0:29:00 > 0:29:03- run off with a bit of chicken. Dive into that one.- Fantastic!
0:29:03 > 0:29:06That's the sauce. Nice light, little salad.
0:29:06 > 0:29:10- It's kind of a really simple little dish, really.- Looks so delicious.
0:29:10 > 0:29:13- Makes an alternative to plain breadcrumbs, really.- Yeah.
0:29:13 > 0:29:16- Or you can just do the sauce as it is. There you go.- Gorgeous.
0:29:16 > 0:29:17Tell us what you think.
0:29:24 > 0:29:26Coating the chicken in crushed peanuts
0:29:26 > 0:29:30really does give the dish a fantastic texture. You must try it.
0:29:30 > 0:29:33If you'd like to try cooking any of the fabulous studio recipes,
0:29:33 > 0:29:36including the one you've just seen, they're all available,
0:29:36 > 0:29:39just a click away, at bbc.co.uk/recipes.
0:29:39 > 0:29:42Today, we're looking back at some of the finest cooking
0:29:42 > 0:29:44from the Saturday Kitchen archives.
0:29:44 > 0:29:48Next up is a chef whose passion for local produce is infectious.
0:29:48 > 0:29:50Here's the very talented Tristan Welch
0:29:50 > 0:29:54with his version of a Cornish classic, a stargazey pie.
0:29:54 > 0:29:57- Great to have you on the show again. - Thank you very much.
0:29:57 > 0:29:59What are we cooking today?
0:29:59 > 0:30:01- This stargazey pie from Cornwall? - Yeah.
0:30:01 > 0:30:04A real Cornish classic from Mousehole in Cornwall.
0:30:04 > 0:30:06- Mouse...hole.- Yeah, Mousehole. - Mousehole.
0:30:06 > 0:30:10That's the place. Was it named after a fisherman or something?
0:30:10 > 0:30:14No, it's kind of to celebrate this fisherman who went out
0:30:14 > 0:30:17in stormy weather and got fish for the whole village
0:30:17 > 0:30:20and managed to feed the village when they couldn't go out.
0:30:20 > 0:30:22So, what's the fundamental basis of this?
0:30:22 > 0:30:24We have sardines. You can use pilchards.
0:30:24 > 0:30:26We are using these beautiful Cornish sardines.
0:30:26 > 0:30:29- Look how fresh they are there. - They are fantastic.
0:30:29 > 0:30:32The thing about oily fish, it has to be absolutely fresh as a daisy.
0:30:32 > 0:30:34Absolutely. And a little bacon,
0:30:34 > 0:30:36quail eggs and some onions to go in there
0:30:36 > 0:30:38and then the mustard sauce to finish it off with.
0:30:38 > 0:30:40I'm rolling out puff pastry for the top,
0:30:40 > 0:30:43- cos this is a pie that the top is cooked separately.- Yeah.
0:30:43 > 0:30:47The idea behind it is we want to get all the elements of the pie perfect
0:30:47 > 0:30:50- so we kind of split it apart... - Right.
0:30:50 > 0:30:52..and then concentrate on each individual element
0:30:52 > 0:30:55to make sure the fish is perfectly cooked and stuff like that.
0:30:55 > 0:30:58Is this the type of food you've got in your restaurant at the moment?
0:30:58 > 0:31:02- This is on my starter menu right now.- Right.
0:31:02 > 0:31:06Congratulations, by the way, cos you're now a three-star AA award?
0:31:06 > 0:31:10Yeah. Thank you very much. We're very proud of that.
0:31:10 > 0:31:13It's a great achievement for us and the whole team.
0:31:13 > 0:31:15- Olive oil on there. - We've got puff pastry here.
0:31:15 > 0:31:17It's important, when buying puff pastry,
0:31:17 > 0:31:20- to get all-butter puff pastry. - Definitely.
0:31:20 > 0:31:23- There's so much difference. - Full-on flavour.- Absolutely.
0:31:23 > 0:31:27- OK.- That's that one.- So what are we doing with these sardines?
0:31:27 > 0:31:28I've got a J cloth here
0:31:28 > 0:31:33because it's just keeping my sardine nice and steady when I'm cutting it.
0:31:33 > 0:31:35It allows a bit more control. I've taken the head and tail off
0:31:35 > 0:31:39because they're going to be poking out, gazing to the stars.
0:31:39 > 0:31:42- Hence the name "stargazey". - Stargazey, there you go.
0:31:42 > 0:31:46I'm just going to fillet it gently here, like so.
0:31:46 > 0:31:49- Is that the fish saying, "God help me"?- Bit late now.
0:31:49 > 0:31:51LAUGHTER
0:31:51 > 0:31:54Cyrus, you shouldn't say that about my food. Honestly!
0:31:56 > 0:31:59- You keep these for the bits that point out?- Yeah.
0:31:59 > 0:32:02- But this is for the filling? - This is for the actual filling.
0:32:02 > 0:32:05Along with the bacon, which we'll cook in a second, and onions.
0:32:05 > 0:32:09If you can't get sardines, I suppose you could use mackerel for this?
0:32:09 > 0:32:12- Yeah.- This dish is traditionally with pilchards and stuff, but...
0:32:12 > 0:32:14If you can't get sardines,
0:32:14 > 0:32:17you need to work harder, I think. They're everywhere.
0:32:17 > 0:32:19- Yeah, in a tin, normally. - Oh, yeah, in a tin.
0:32:19 > 0:32:22They look a bit limp when they're gazing at the stars.
0:32:22 > 0:32:24Exactly, from a tin, yeah.
0:32:24 > 0:32:26You could just maybe serve it in the tin, actually,
0:32:26 > 0:32:29- put a puff pastry lid on top.- Yep.
0:32:29 > 0:32:31Not recommended. We don't do that in my restaurant!
0:32:31 > 0:32:33This is slightly different, the way you prepare this.
0:32:33 > 0:32:37Normally we'd just put a lid on, but you're just trimming this off here?
0:32:37 > 0:32:40Yeah, so it's got room there for the heads and tails to poke out.
0:32:40 > 0:32:43Right, so I'm just going to put these all on a tray here,
0:32:43 > 0:32:47put them under this grill and grill them for a couple of minutes.
0:32:48 > 0:32:52Keep your eye on them, cos last time I grilled sardines it was on fire.
0:32:52 > 0:32:54Yeah, I heard that. I heard that.
0:32:54 > 0:32:57- I'll move that for you. - Thank you very much.
0:32:57 > 0:33:01I'll wash my hands cos I know what it's like.
0:33:01 > 0:33:03Right, we've got this puff pastry.
0:33:03 > 0:33:06The secret of this is just rest it in the fridge before you cook it.
0:33:06 > 0:33:11Yeah. You have to let the pastry relax, definitely,
0:33:11 > 0:33:14otherwise you just get a shrunken puff pastry lid,
0:33:14 > 0:33:17which won't fit your actual pie case or whatever.
0:33:17 > 0:33:19So this is smoked bacon here.
0:33:19 > 0:33:21I've blanched it for about 20 minutes or so.
0:33:21 > 0:33:25I'm just cutting it into, as we say, lardons, or little bacon pieces.
0:33:25 > 0:33:27It doesn't have to be perfect, I suppose,
0:33:27 > 0:33:29but I kind of like it that way.
0:33:29 > 0:33:32But the sauce is quite quick, isn't it? It's quite simple.
0:33:32 > 0:33:35The sauce is dead simple. Mustard sauce.
0:33:35 > 0:33:37You'll never make mustard sauce any other way
0:33:37 > 0:33:39when you've done it this way.
0:33:39 > 0:33:41So it's just chicken stock, boiling there.
0:33:41 > 0:33:44In a minute, we're going to add creme fraiche and mustard.
0:33:44 > 0:33:46- Dead simple. - Even though we're using fish,
0:33:46 > 0:33:50- you still use chicken stock?- Yeah, because there's bacon in it as well.
0:33:50 > 0:33:54So we want that little nod to the meat side of things...
0:33:54 > 0:33:58- Yeah.- ..and that richness. Mustard lends itself to meatier flavours
0:33:58 > 0:34:00and the sardines are very rich as well.
0:34:00 > 0:34:03So we're going to let the bacon and onions colour off gently.
0:34:03 > 0:34:06While that's cooking, that pastry goes in the fridge
0:34:06 > 0:34:08and then you can cook that. We've got one in the oven.
0:34:08 > 0:34:11About 15 minutes, quite a high oven. About 200, 210, something like that?
0:34:11 > 0:34:14Yeah, definitely, that's about right.
0:34:14 > 0:34:17You can find Tristan's recipe, along with all the other studio recipes
0:34:17 > 0:34:21from today's show at bbc.co.uk/saturdaykitchen.
0:34:21 > 0:34:22So this is a good little tip here.
0:34:22 > 0:34:25I'm going to poach some quail eggs now.
0:34:25 > 0:34:28This is how to make perfect poached quail eggs.
0:34:28 > 0:34:30Just going to keep that moving.
0:34:30 > 0:34:33Iced water and I've just poured a little bit of iced water in there.
0:34:33 > 0:34:36- Right.- And I'm just cracking open these quail eggs gently,
0:34:36 > 0:34:40straight into the iced water. That encourages the looser egg white
0:34:40 > 0:34:44to expel into the cold water and leaves that little dense egg white
0:34:44 > 0:34:46that coats the egg yolk around the outside of it.
0:34:46 > 0:34:50So when you pour it into our boiling water with a touch of vinegar,
0:34:50 > 0:34:52you're left with a perfect...
0:34:52 > 0:34:54Would that work with all eggs or just particularly quail ones?
0:34:54 > 0:34:57I don't know. I've never done it with a chicken egg.
0:34:57 > 0:35:00- Need a lot of water though, wouldn't it?- Need a lot of water!
0:35:00 > 0:35:03An awful lot of water. You'd be there a long time.
0:35:03 > 0:35:06But egg whites are split into two and the longer they're kept,
0:35:06 > 0:35:09the more the whites mix in together, so that's why,
0:35:09 > 0:35:12when you fry an egg and it's old, it splits all over the pan.
0:35:12 > 0:35:15- Absolutely. The key is to use super fresh eggs.- OK.
0:35:15 > 0:35:18They separate in the water or stay as a lump?
0:35:18 > 0:35:20- You're going to find out in a minute.- Exactly.
0:35:20 > 0:35:24Watch this space, Cyrus. Just going to pour a bit of that water off.
0:35:24 > 0:35:27- There's a touch too much cold water in there.- That's ice-cold water?
0:35:27 > 0:35:29Freezing ice-cold water.
0:35:29 > 0:35:32- And we've got boiling water here with a touch of vinegar.- OK.
0:35:32 > 0:35:34Give it a nice old spin and pop them in, like so.
0:35:34 > 0:35:38- The whole lot go in? The water, the lot?- Yeah. Water, the lot.- Right.
0:35:38 > 0:35:41How did you not get any shell in it? That's the trick for me.
0:35:41 > 0:35:46- Years of practice.- Is that all it is, practice? I've never actually...
0:35:46 > 0:35:48He has got a little bit of shell in there, anyway.
0:35:48 > 0:35:51- Has he? Good lad. Good lad! - LAUGHTER
0:35:51 > 0:35:53That's what I want to see. I feel better now.
0:35:53 > 0:35:55That's your spoonful. That one there.
0:35:55 > 0:35:57This mustard sauce, it's so easy.
0:35:57 > 0:36:00- Yep.- Thank you very much. - I'll keep an eye on these.
0:36:00 > 0:36:03So, creme fraiche, English mustard,
0:36:03 > 0:36:09the runny kind, and then the mustard powder as well.
0:36:09 > 0:36:12Pop that in like so.
0:36:12 > 0:36:16Then we're going to whisk that in to make sure it's emulsified.
0:36:16 > 0:36:17- Right.- Where's the whisk?
0:36:17 > 0:36:20Whisk is there. There you go.
0:36:20 > 0:36:22Perfect. Thank you very much.
0:36:22 > 0:36:26- So you use mascarpone for this, not cream?- No, creme fraiche.
0:36:26 > 0:36:29- Because I like the acidity it gives the sauce.- Right.
0:36:29 > 0:36:33And a drop of lemon juice and a pinch of salt as well.
0:36:33 > 0:36:36To finish off our onions and bacon which have been frying gently,
0:36:36 > 0:36:39we're going to put a dash of that sauce in there as well.
0:36:39 > 0:36:42And this'll just reduce down and glaze
0:36:42 > 0:36:45- and give a little bit more richness to our bacon and onions.- OK.
0:36:47 > 0:36:50- And you see now it's getting nice and thick there?- Yeah.
0:36:50 > 0:36:52Just going to let that cook down for a second more.
0:36:52 > 0:36:55In essence, this is quite a quick dish. Often when people make pies,
0:36:55 > 0:36:58it takes a lot longer. But this is really quick.
0:36:58 > 0:37:00It has to be - we've got it in our kitchen.
0:37:00 > 0:37:02We do a five-minute count on everything in Launceston Place.
0:37:02 > 0:37:04This is our eggs. They're perfectly poached.
0:37:04 > 0:37:08Nice and gentle. And they look beautiful.
0:37:08 > 0:37:11- Right.- OK.- Look at those! See, look.
0:37:13 > 0:37:17- Lovely.- Perfect poached eggs. - Top tip.
0:37:17 > 0:37:20- Everybody will be doing that.- You saw it on Saturday Kitchen first.
0:37:20 > 0:37:22Right. So there's our boiled onions,
0:37:22 > 0:37:25our onions that we've blanched for eight minutes previously.
0:37:25 > 0:37:27And bacon as well. Make sure it's not too crispy
0:37:27 > 0:37:29because I think it becomes tough.
0:37:29 > 0:37:31I think people are going to be doing these eggs,
0:37:31 > 0:37:33so what went in that water? A bit of vinegar?
0:37:33 > 0:37:36- Just a touch of vinegar and salt. - And that's it?- That's it.
0:37:36 > 0:37:40- If you wouldn't mind blending that for me.- OK. I can do that.
0:37:40 > 0:37:42- That would be very kind. - Quick blitz. Yep.
0:37:42 > 0:37:46And we're just going to take our sardines now.
0:37:46 > 0:37:50We haven't pin boned it cos they're so delicate, the bones in there,
0:37:50 > 0:37:52- I don't think it needs to, really. - Right.
0:37:52 > 0:37:54You've taken the main one out anyway.
0:37:54 > 0:37:58Yeah, we've taken the main bones out. That's quite important.
0:37:58 > 0:38:02We've got our nice softly poached quail eggs like so.
0:38:02 > 0:38:07- OK.- And hopefully our puff pastry lids...- It is, it's there.- Wahey.
0:38:07 > 0:38:09Sits on the top.
0:38:09 > 0:38:12Lovely, light mustard sauce just to go over like that.
0:38:12 > 0:38:14Often when people think of pies,
0:38:14 > 0:38:17you'd have to make this and bake it in the oven, but this is simple.
0:38:17 > 0:38:20It's a good dinner party thing. All the prep can be done in advance.
0:38:20 > 0:38:23- Yep.- Five minutes and it'll be on the table in front of your guests.
0:38:23 > 0:38:25And you have this as a starter?
0:38:25 > 0:38:28- I serve it as a starter in the restaurant.- Right.
0:38:28 > 0:38:31- But you can do it a little larger as a main course.- There you go.
0:38:31 > 0:38:34Thank you. Then, of course, we have to make it stargazey.
0:38:34 > 0:38:37That's why you have these little holes in the pastry.
0:38:37 > 0:38:38Exactly. There we are.
0:38:38 > 0:38:40One little head there and one little tail.
0:38:40 > 0:38:44- I like a little bit of meat on the tail as well.- Yeah.- There we go.
0:38:46 > 0:38:47Let's just pop it in.
0:38:47 > 0:38:50It's like those arrows you get to put on your head as a kid.
0:38:50 > 0:38:52THEY LAUGH It is like that!
0:38:52 > 0:38:56Culinary arrows. There we are. That's a stargazey pie.
0:38:56 > 0:38:59Looks like the arrows, like he said. Look at that.
0:39:05 > 0:39:07There you go. You get to dive into this.
0:39:07 > 0:39:11I don't know where you're going to start with it. Have a seat.
0:39:11 > 0:39:12Looks great, though. Looks fantastic.
0:39:12 > 0:39:14Look at that! There you go.
0:39:14 > 0:39:16Maybe something that you would try?
0:39:16 > 0:39:18Would you try this for a dinner party?
0:39:18 > 0:39:22- LAUGHTER No.- That does put you off a bit.
0:39:22 > 0:39:25It does. Cos he's looking at you. "Are you going to eat me?"
0:39:25 > 0:39:29- "Help."- I'm glad they don't do it with, like, a beef pie!
0:39:29 > 0:39:34With a big cow's head and tail. There you go. You can start on that.
0:39:34 > 0:39:36LAUGHTER
0:39:36 > 0:39:39- What a chicken!- You're the guest.
0:39:39 > 0:39:41- Dive in.- Let's have a go.
0:39:41 > 0:39:45Let's have a little... Stop looking at me. Can I do that?
0:39:45 > 0:39:48- I'll move this. There you go. - Yeah. What am I doing here?
0:39:48 > 0:39:51And the eggs will break down, so that goes into the sauce as well?
0:39:51 > 0:39:54- Yeah, it enriches the sauce. - There we go. I can't do this.
0:39:54 > 0:39:57The sardine will tell you. It's looking at you.
0:39:57 > 0:40:00- It is nice.- You are very nice. - THEY LAUGH
0:40:05 > 0:40:08Tasty stuff and love it or loathe it, there's no denying
0:40:08 > 0:40:12that dish would be a great talking point at any dinner party table.
0:40:12 > 0:40:13Now it's that time of the week
0:40:13 > 0:40:16to join the fabulous late great Mr Keith Floyd.
0:40:16 > 0:40:18He's on the Welsh coastline today,
0:40:18 > 0:40:21cooking creamy cockle and mussel chowder.
0:40:21 > 0:40:26Keith, this is big. We're in the kitchen, but this is reality, OK?
0:40:26 > 0:40:29Those boys in green are mad. That's all they want.
0:40:29 > 0:40:32They don't want beef stroganoff, they want blood and guts.
0:40:32 > 0:40:36Now, it's up to you, right. You're the man, you're the number one.
0:40:36 > 0:40:38You create. You make us good, OK?
0:40:38 > 0:40:40The Black and Ambers...
0:40:40 > 0:40:43'In order to understand the cooking of a foreign country,
0:40:43 > 0:40:46'it is necessary to uncover the roots of its culture.
0:40:46 > 0:40:50'And where better to start this culinary encounter
0:40:50 > 0:40:52'than on the playing fields of Kidwelly?'
0:40:52 > 0:40:54Come on, boys!
0:40:54 > 0:40:58And I saw in the turning so clearly a child's forgotten mornings
0:40:58 > 0:41:01when he walked with his mother through the parables of sunlight
0:41:01 > 0:41:04and the legends of green chapels.
0:41:04 > 0:41:06That was Dylan Thomas.
0:41:06 > 0:41:09You see, it's easy to become so quickly influenced
0:41:09 > 0:41:11by this old, strange land,
0:41:11 > 0:41:15but without being bogged down by history and by poetry,
0:41:15 > 0:41:18or a 27-year crash course in Welsh mythology,
0:41:18 > 0:41:22it's very hard to sum up the enchantment of this place
0:41:22 > 0:41:25in a few seconds. But here you can feel it.
0:41:25 > 0:41:28I was walking on the beach with my old chum, Colin Pressdee.
0:41:28 > 0:41:32He's a kind of professional beach bum, if you like.
0:41:32 > 0:41:34Well brought up, well educated,
0:41:34 > 0:41:38but his days of happiness are strolling along the Mumbles coast
0:41:38 > 0:41:42under the black clouds, looking for winkles, looking for cockles,
0:41:42 > 0:41:45digging for crabs and enjoying himself.
0:41:45 > 0:41:48WELSH CHORAL SINGING
0:41:49 > 0:41:52They seem to be about right. Are they about right, Colin?
0:41:52 > 0:41:53Yes, they're coming to the boil nicely.
0:41:53 > 0:41:56- Looking rather good. - Let me just try one there.
0:41:56 > 0:42:00What exactly have you done with these little winkles in here?
0:42:01 > 0:42:05They're boiled in a really good bouillon with plenty of flavour.
0:42:05 > 0:42:07Onions, carrots, celery, the standard three,
0:42:07 > 0:42:09but I've put fresh lovage from the garden
0:42:09 > 0:42:12and a few other fresh herbs, bay leaves,
0:42:12 > 0:42:15plenty of salt and pepper to really give them a good flavour.
0:42:15 > 0:42:18If you can, even boil them in sea water.
0:42:18 > 0:42:20- Would that not be too salty? - No, no.
0:42:20 > 0:42:24I would say the water for winkles should be as salty as the sea.
0:42:24 > 0:42:27- Mmm, and they are jolly good too. - They are, absolutely splendid.
0:42:27 > 0:42:30But we've got a lot of problems here, in the ebb tide, that song.
0:42:30 > 0:42:32I'd love to sing it, I don't know the words.
0:42:32 > 0:42:34The tide's rushing in, the table is sinking in the sand,
0:42:34 > 0:42:37and I have to cook something really brilliant.
0:42:37 > 0:42:39As you've seen, we've been collecting cockles and mussels
0:42:39 > 0:42:40and all that kind of stuff,
0:42:40 > 0:42:43so I thought I'd make a brilliant cockle and mussel chowder,
0:42:43 > 0:42:46a soup of potatoes, onions and carrots,
0:42:46 > 0:42:48and things that you can pick up...
0:42:48 > 0:42:50By the way, do you mind if we let people know
0:42:50 > 0:42:52that you pick up things from this beach?
0:42:52 > 0:42:55Are you afraid that hordes of the dreaded perfidious Albion,
0:42:55 > 0:42:57will descend on your lovely Welsh coast
0:42:57 > 0:42:59and rape it clean of the wonderful...?
0:42:59 > 0:43:02Well, this is always the worry, but the great thing is
0:43:02 > 0:43:04the beaches here have got abundant supplies
0:43:04 > 0:43:05of cockles, mussels, winkles.
0:43:05 > 0:43:08I'd be a bit more secretive about showing you
0:43:08 > 0:43:09too many of the lobster holes
0:43:09 > 0:43:12or where we catch the bass, but cockles, mussels, winkles,
0:43:12 > 0:43:14there are plenty of them and they're good.
0:43:14 > 0:43:15Rabbit on, these Welsh people.
0:43:15 > 0:43:18Anyway, usual business, Richard - quick spin round the ingredients,
0:43:18 > 0:43:21close-up right down here on your right, first of all.
0:43:21 > 0:43:26Finely chopped carrots, onions, potatoes, cubed rather like that.
0:43:26 > 0:43:29Across to your left a bit, camera left, we call it,
0:43:29 > 0:43:31cockles, mussels which we...
0:43:31 > 0:43:35Back up to me, please. ..we've already boiled in a little water
0:43:35 > 0:43:37and kept that water to one side
0:43:37 > 0:43:40and we've shelled the cockles and mussels down over here,
0:43:40 > 0:43:43so that they're like that - totally fresh cockles and mussels, OK?
0:43:43 > 0:43:45They next thing we did... Back up to me again, please.
0:43:45 > 0:43:49Don't linger too long. ..into this pot we put some butter.
0:43:49 > 0:43:52We melted the butter, we put the chopped onions,
0:43:52 > 0:43:54the chopped carrots, let them soften.
0:43:54 > 0:43:57Then we added the stock from the mussels and the cockles.
0:43:57 > 0:43:59Pay attention, cos I want to ask questions afterwards.
0:43:59 > 0:44:00Then we added the potatoes,
0:44:00 > 0:44:04let them simmer for about 20 minutes till they were soft and delicious.
0:44:04 > 0:44:06Then we go on to our next phase,
0:44:06 > 0:44:11which is, very simply, to add some cockles.
0:44:11 > 0:44:14OK, a few spoonfuls of these beautiful, fresh cockles.
0:44:15 > 0:44:17A few of the mussels as well.
0:44:17 > 0:44:19I've done that the wrong way round, you see.
0:44:19 > 0:44:21I hope you're all paying attention.
0:44:21 > 0:44:25Then we add a drop of milk and it isn't easy doing these things...
0:44:25 > 0:44:29Richard, thank you. ..not easy doing these things on the coach.
0:44:29 > 0:44:32It's not the coach, is it? The day we went to Bangor.
0:44:32 > 0:44:34Remember that one, on the coach? We were doing all of that?
0:44:34 > 0:44:37The wind's high and the weather's coming in and the table's sinking
0:44:37 > 0:44:40and it's very difficult to do. We now put some milk in.
0:44:40 > 0:44:43OK, milk like that.
0:44:44 > 0:44:48Some lovely, fresh thyme goes into the pot.
0:44:48 > 0:44:51Some fresh marjoram goes into the pot.
0:44:51 > 0:44:55My old chum Colin's chopping some parsley. That goes into the pot.
0:44:55 > 0:44:57We'll add a few little chives as well.
0:44:57 > 0:45:00And this is, don't forget, something you can all do,
0:45:00 > 0:45:02not exactly at home, but on your merry hols.
0:45:02 > 0:45:05On The Beach. Remember that awful novel?
0:45:05 > 0:45:08Something terrible comes out of the sky and blows everybody up.
0:45:08 > 0:45:09Anyway, that goes on.
0:45:09 > 0:45:12Just one last lingering look at that, Richard.
0:45:12 > 0:45:15That goes on for about 20 minutes and we're going to go
0:45:15 > 0:45:17and catch some bass or try to do something like that.
0:45:17 > 0:45:18Maybe even catch a lobster.
0:45:18 > 0:45:20- Shall we go and do that? - Let's go and have a try.
0:45:20 > 0:45:24- Let's spin off into the sunset over the rocky shores.- Right.
0:45:46 > 0:45:49The sun isn't the only thing that's sinking in the west today.
0:45:49 > 0:45:52The table has all but disappeared, but it doesn't matter,
0:45:52 > 0:45:54because our soup, I think, is ready.
0:45:54 > 0:45:56What I'd like to do... It looks good, doesn't it?
0:45:56 > 0:45:58Looks OK, it's bubbled up nicely.
0:45:58 > 0:46:00And if you want to see that really close, Richard,
0:46:00 > 0:46:01I've taken a lot of trouble to make this
0:46:01 > 0:46:03under very difficult circumstances, OK?
0:46:03 > 0:46:06My finished soup for the punters, please.
0:46:06 > 0:46:08OK, but this is spectacular, isn't it?
0:46:08 > 0:46:11This has cost us nothing to make,
0:46:11 > 0:46:13apart from a few potatoes, a drop of milk,
0:46:13 > 0:46:14a bit of onion and stuff like that.
0:46:14 > 0:46:18- The rest we have pillaged... - From the sea.
0:46:18 > 0:46:21- ...from the sea.- Indeed. Here it is, from the seashore itself.
0:46:21 > 0:46:23Tell me about this soup now.
0:46:25 > 0:46:27Mmm!
0:46:27 > 0:46:31As I would say, le gout de la mer, the flavour of the sea.
0:46:31 > 0:46:33The French would go mad over it.
0:46:33 > 0:46:35And here it is, it's all on our very shores here.
0:46:35 > 0:46:36You don't have to go to France.
0:46:36 > 0:46:39- THUNDER RUMBLES - It's here, along the shores of Wales
0:46:39 > 0:46:42and beautifully cooked, I must compliment you.
0:46:42 > 0:46:45Wonderful, the flavour. I love this style of soup.
0:46:45 > 0:46:47I think it's something which really does give
0:46:47 > 0:46:49that wonderful flavour of the sea.
0:46:49 > 0:46:51- THUNDER RUMBLES - As natural as it could be.
0:46:51 > 0:46:53There's the thunder again.
0:46:53 > 0:46:56One of the big problems we have is they can't taste this.
0:46:56 > 0:46:59You lot can't taste it. Try to explain.
0:46:59 > 0:47:02Imagine you were a wine critic or something like that.
0:47:03 > 0:47:06Well, the colour is superb.
0:47:06 > 0:47:09Look at that, the mixture of colours.
0:47:09 > 0:47:11The colour of the cockles, the mussels,
0:47:11 > 0:47:14the chives and the milk and those little dots of butter on top,
0:47:14 > 0:47:16and then...
0:47:17 > 0:47:19..the aroma is of the sea.
0:47:19 > 0:47:21That wonderful flavour of cockles and mussels
0:47:21 > 0:47:23and the herbs all mixed together.
0:47:23 > 0:47:25Is this Wales on a plate?
0:47:25 > 0:47:28This is, to me, what it's all about, because this is the seashore.
0:47:28 > 0:47:30I was brought up on the seashore and I love it
0:47:30 > 0:47:32and this is the flavour of the seashore.
0:47:32 > 0:47:34The French would go mad over this.
0:47:34 > 0:47:36Do you really want to go back to work tonight
0:47:36 > 0:47:39- or shall we go and do something else?- Something else, yes.
0:47:39 > 0:47:42Who wants to work? Work is a very hard thing to do
0:47:42 > 0:47:45when you can enjoy something like this for nothing.
0:47:45 > 0:47:47Here it is on the seashore, just here.
0:47:47 > 0:47:50There we are, Bill and Ben, the Flowerpot Men, on the coast,
0:47:50 > 0:47:52from Swansea, good night.
0:47:52 > 0:47:54Not really good night, cos we're going back in a second.
0:47:56 > 0:47:59These programmes ought to be renamed Gullible's Travels.
0:47:59 > 0:48:01I keep meeting fishermen who shoot me a line.
0:48:01 > 0:48:04They tell me their river or their stretch of coast
0:48:04 > 0:48:06is heaving with fish and I've set my heart on a plump bass,
0:48:06 > 0:48:09but as the tide ebbed and the sun set,
0:48:09 > 0:48:12I returned home with just a bucket of seaweed,
0:48:12 > 0:48:14known here as laverbread.
0:48:15 > 0:48:18I was going to open this section of the programme
0:48:18 > 0:48:21with the much-maligned Welsh rabbit, but I couldn't be bothered.
0:48:21 > 0:48:23When I came into Colin's wine bar, here in the Mumbles...
0:48:23 > 0:48:26And the Mumbles mean things like that, you see?
0:48:26 > 0:48:27Really nice things. Work on it.
0:48:27 > 0:48:31..I was impressed by the fact that this isn't only a wine bar,
0:48:31 > 0:48:33it's a place where great artists used to come.
0:48:33 > 0:48:35Wynford Vaughan-Thomas used to come here.
0:48:35 > 0:48:37He wrote to me cos he had trouble with his pollacks -
0:48:37 > 0:48:39I replied with how to cook them properly.
0:48:39 > 0:48:42And Kingsley Amis comes in here quite frequently.
0:48:42 > 0:48:44And he wrote one of his books here in the Mumbles,
0:48:44 > 0:48:47which became a fabulous film, Only Two Can Play.
0:48:47 > 0:48:49Those bloody stags on the walls, Peter Sellers and all that.
0:48:49 > 0:48:51Anyway, we haven't come here for all that -
0:48:51 > 0:48:54we have come here for something very special. Cockles.
0:48:54 > 0:48:55Richard, right in on the cockles.
0:48:55 > 0:48:58Now, these aren't little things in jars of vinegar
0:48:58 > 0:49:00that have been packed in Holland, 500 miles away,
0:49:00 > 0:49:04and left stewing on some supermarket shelf for ten years.
0:49:04 > 0:49:06These have been picked... What are you doing there?
0:49:06 > 0:49:08These have been picked... You didn't do that right, did you?
0:49:08 > 0:49:11Back on here. These have been picked by loving, caring people.
0:49:11 > 0:49:14They haven't been salted or vinegared. They're fresh.
0:49:14 > 0:49:15Come up to me, Richard, please.
0:49:15 > 0:49:17They're sweet and succulent and delicious.
0:49:17 > 0:49:20The other brilliant things that come from the Mumbles
0:49:20 > 0:49:22and around here is stuff called laverbread.
0:49:22 > 0:49:25Laverbread... Look at this, Richard. You've seen how we do this already.
0:49:25 > 0:49:27This has been cooked for about six hours
0:49:27 > 0:49:29and it's kind of like slimy spinach.
0:49:29 > 0:49:31It's very nice and very good for you.
0:49:31 > 0:49:33Colin here makes a fabulous little dish -
0:49:33 > 0:49:36a gratin of cockles and laverbread.
0:49:36 > 0:49:38It's very easy to do. So, Richard, pay attention.
0:49:38 > 0:49:40Spin round the ingredients.
0:49:40 > 0:49:42Some simply poached cockles,
0:49:42 > 0:49:46some fresh breadcrumbs with a bit of Welsh cheese grated into it,
0:49:46 > 0:49:50some laverbread and a bit of garlic butter which I've got down here. OK?
0:49:50 > 0:49:52Can you look at me a bit, please? I am talking to my custo...
0:49:52 > 0:49:55We're having a lot of trouble with Richard today. Always gets excited.
0:49:55 > 0:49:57Anyway, you put a bit of laverbread
0:49:57 > 0:50:00into one of these little gratin dishes.
0:50:00 > 0:50:01Which is very simple, like that.
0:50:01 > 0:50:06We put lots of lovely, lovely, fresh cockles on, like that.
0:50:06 > 0:50:11We sprinkle our breadcrumbs and cheese over the top...like that.
0:50:11 > 0:50:15A little bit of garlic butter and... Up to me again, please, Richard.
0:50:15 > 0:50:16..we pop that under the grill.
0:50:16 > 0:50:19You all know what a grill is, so you don't even need to look at that.
0:50:19 > 0:50:22That goes under the grill for three or four minutes
0:50:22 > 0:50:24till it's golden brown, crunchy and delicious.
0:50:24 > 0:50:26In the meantime, have a look at this.
0:50:26 > 0:50:29It's...really interesting, and do pay attention
0:50:29 > 0:50:31because I'll be asking questions afterwards, OK?
0:50:34 > 0:50:36Now to the gentle art of cockling.
0:50:36 > 0:50:38Well, it should be the gentle art.
0:50:38 > 0:50:40All you need is a humble rake,
0:50:40 > 0:50:42a plastic bucket for the filling of,
0:50:42 > 0:50:45a vast expanse of unpolluted shoreline
0:50:45 > 0:50:49and a sixth sense of knowing where the little monkeys are hiding.
0:50:49 > 0:50:51But I didn't know that you also needed a licence.
0:50:51 > 0:50:55And I think it's a bit mean, not to say excessive,
0:50:55 > 0:50:57of the White Fish Authority to call up the cocklebusters
0:50:57 > 0:51:00in their specially-developed twin-oystered UB40s
0:51:00 > 0:51:04to drive these worthy citizens from the beaches.
0:51:04 > 0:51:07One of the important things about us, when we make a TV programme,
0:51:07 > 0:51:09we don't interrupt business
0:51:09 > 0:51:11by locking the door and closing it down for three days -
0:51:11 > 0:51:14- customers must come in, life must carry on.- That's right!- Of course!
0:51:14 > 0:51:16Anyway, you've enjoyed the cockle beds.
0:51:16 > 0:51:18You've enjoyed all of that and I have to tell you,
0:51:18 > 0:51:22when I first came to Swansea, I, quite frankly, thought
0:51:22 > 0:51:26that the Mumbles was a television puppet show. But never mind!
0:51:26 > 0:51:29Anyway, we must now go back to the very important thing, laverbread.
0:51:29 > 0:51:32Imagine, like the guy who first tasted an oyster -
0:51:32 > 0:51:36who was the first man to eat a piece of laverbread and why did he do it?
0:51:36 > 0:51:40Anyway, enough of that. You'll find the answer on page 94, as usual.
0:51:40 > 0:51:42We've stewed the laverbread for about six hours.
0:51:42 > 0:51:45It's been rinsed in water and, as you remember,
0:51:45 > 0:51:47I put it into the gratin dish with the cockles on top,
0:51:47 > 0:51:50the breadcrumbs, the cheese on top,
0:51:50 > 0:51:53garlic butter and now, about five minutes later -
0:51:53 > 0:51:57and four or five bottles later - it is, in fact, ready. Right...
0:51:57 > 0:52:00And the only proof of all of our... Ow!
0:52:00 > 0:52:02Burnt my fingers again. Close up on that, Richard.
0:52:02 > 0:52:04I really want them to see it sizzling.
0:52:04 > 0:52:08Look, it's beautiful, it's delicious, it's golden, it's crunchy
0:52:08 > 0:52:09and I'm going to have some...
0:52:09 > 0:52:12Now, you can look at me because they really love me eating, these people.
0:52:12 > 0:52:15- Great, isn't it, ladies?- Yes! - Absolutely supreme.
0:52:15 > 0:52:21Mmm! Anyway, that's really good. These are my new friends.
0:52:21 > 0:52:23Television's a great way to pull birds.
0:52:23 > 0:52:26On to the next sequence for you. I'm going to enjoy myself.
0:52:26 > 0:52:28Anyway, what are we going to do tonight?
0:52:32 > 0:52:34Classic work, as always.
0:52:34 > 0:52:36As ever, on Best Bites, we're looking back
0:52:36 > 0:52:39at some of the tastiest recipes from the Saturday Kitchen larder.
0:52:39 > 0:52:41Still to come on today's Best Bites,
0:52:41 > 0:52:44Rachel Allen and the great Tom Kerridge battle it out
0:52:44 > 0:52:47at the omelette challenge hobs, but how would they both do?
0:52:47 > 0:52:49Find out in just a few minutes' time.
0:52:49 > 0:52:53Matt Tebbutt serves an old-fashioned favourite - a Monmouth pudding.
0:52:53 > 0:52:55Its creamy custard and breadcrumb base
0:52:55 > 0:52:59is topped with sticky raspberry jam and fluffy meringue.
0:52:59 > 0:53:01And George Lamb faces food heaven or food hell.
0:53:01 > 0:53:03Would he get his food heaven,
0:53:03 > 0:53:05sea bass with courgette ribbons and mussel soup,
0:53:05 > 0:53:08or would he get his dreaded food hell, a warm salad
0:53:08 > 0:53:11of pan-fried pigeon breast, wild mushrooms and beetroot?
0:53:11 > 0:53:14You can find out what he gets to eat at the end of the show.
0:53:14 > 0:53:16Now, whether you're in the need of a simple supper
0:53:16 > 0:53:18or a delicious dinner party idea,
0:53:18 > 0:53:21Ching-He Huang has the perfect recipe lined up -
0:53:21 > 0:53:24sticky pork parcels. Enjoy this one.
0:53:24 > 0:53:27- Welcome back, Ching.- Thank you! - On the menu for you, we've got pork.
0:53:27 > 0:53:31Yes, I'm going to make sticky belly pork rice -
0:53:31 > 0:53:32not sticky belly!
0:53:32 > 0:53:35- Sticky belly pork rice, OK.- Yes. - Fire away then.
0:53:35 > 0:53:38We've got the belly pork and it's already diced.
0:53:38 > 0:53:41- I need you to grate some ginger for me.- I can do that.
0:53:41 > 0:53:46And chop the shallots. And I'm going to chop some Chinese mushrooms.
0:53:46 > 0:53:50These have been soaking in some hot water for about 20 minutes.
0:53:50 > 0:53:54You can always use the liquor to make a nice soup or a stock.
0:53:54 > 0:53:57Would this be just standard belly pork
0:53:57 > 0:54:01or you can get it from Chinese supermarkets or shops now?
0:54:01 > 0:54:04Yeah, this is just belly pork that's been diced up,
0:54:04 > 0:54:08or you could use dry-cure bacon lardons,
0:54:08 > 0:54:11which are really nice and salty and will work really well.
0:54:11 > 0:54:14It takes the fuss out of it cos you don't have to chop anything,
0:54:14 > 0:54:16- you see.- Sounds good.
0:54:16 > 0:54:19With Chinese cooking, there's a lot of chopping involved.
0:54:19 > 0:54:21Tell me about it! SHE LAUGHS
0:54:21 > 0:54:24Making you work hard today, aren't we, James?
0:54:24 > 0:54:26- But you love that! - Yeah, I don't mind it.
0:54:26 > 0:54:28So we've got the shallots in there.
0:54:28 > 0:54:31You've basically put those dried mushrooms in hot water.
0:54:31 > 0:54:35Yeah, you just need to soften them down. But in Chinese cooking...
0:54:35 > 0:54:38Ken and I travelled across China.
0:54:38 > 0:54:41..the same things came up again and again.
0:54:41 > 0:54:44One of the classics is lots of dried ingredients,
0:54:44 > 0:54:49cos it's a way of preserving the ingredients without them going off.
0:54:49 > 0:54:51But actually it really intensifies the flavours.
0:54:51 > 0:54:54Yeah, you don't want to make it taste bland, like a souffle!
0:54:54 > 0:54:57LAUGHTER Do you, David?
0:54:57 > 0:54:59Did I say the word "bland"? I'm sorry!
0:54:59 > 0:55:03- It was a bad choice of word. - You don't want it like that, do you?
0:55:03 > 0:55:07You could put ginger in the souffle, which would make it taste nicer.
0:55:07 > 0:55:10That would be quite nice, ginger souffle.
0:55:10 > 0:55:14So yeah, just finely chop it. The trick is to really finely dice.
0:55:14 > 0:55:17You want the texture, still, of the mushrooms.
0:55:17 > 0:55:19- Yep.- And that's the trick,
0:55:19 > 0:55:22whether it's making good dumplings for Chinese New Year
0:55:22 > 0:55:27or a good stir-fry, it's those balance of textures and flavours
0:55:27 > 0:55:29which are so important.
0:55:29 > 0:55:31- Right.- Lovely, thank you, Chef.
0:55:31 > 0:55:34So we've got the ginger, the shallots,
0:55:34 > 0:55:36the dried mushrooms and the pork.
0:55:36 > 0:55:39I've also got some sticky rice cooking in there.
0:55:39 > 0:55:41I'm using glutinous rice.
0:55:41 > 0:55:44It doesn't have gluten, it just means it's sticky.
0:55:44 > 0:55:47So that's just been cooked in the absorption method,
0:55:47 > 0:55:52but before that, you need to wash the rice really, really well.
0:55:52 > 0:55:55Absorption, you basically mean you measure out
0:55:55 > 0:55:58- the rice and the liquid? - Yes, exactly.
0:55:58 > 0:56:03So basically, if you did 300g of rice, do about 600ml of water,
0:56:03 > 0:56:05so double the amount of water.
0:56:05 > 0:56:08Just put it in the pan, bring it up to the boil,
0:56:08 > 0:56:11and as soon as it comes to the boil, pop the lid on,
0:56:11 > 0:56:16turn it right down and let it cook in the steam for 15-20 minutes.
0:56:16 > 0:56:20- OK.- Or do like the Chinese do, get a rice cooker. Right, Ken?
0:56:20 > 0:56:24- Get a rice cooker?- You don't have to worry about it.- Cheating, cheating.
0:56:24 > 0:56:25OK, so...
0:56:25 > 0:56:29- Need some groundnut oil.- Yep.
0:56:29 > 0:56:33This is a dish that...my grandmother used to make.
0:56:34 > 0:56:39So just any oil, peanut oil, vegetable oil.
0:56:39 > 0:56:41The garlic, the shallots...
0:56:42 > 0:56:46- Sorry, not garlic, I mean the ginger.- Garlic's for the next one.
0:56:46 > 0:56:47And then the mushrooms...
0:56:51 > 0:56:52..go in there.
0:56:53 > 0:56:57Were you taught from the love of your parents' cooking at home
0:56:57 > 0:56:59and that kind of stuff?
0:56:59 > 0:57:05Yeah, I grew up in southern Taiwan at my grandmother's,
0:57:05 > 0:57:08and cooking was such a pleasure and such a joy.
0:57:10 > 0:57:12But I was still really young,
0:57:12 > 0:57:15so I was more like a hindrance to my family at that time.
0:57:15 > 0:57:18But I guess that's where a lot of my food memories come from,
0:57:18 > 0:57:23growing up during that time, watching them...
0:57:23 > 0:57:25cook and kill chickens and...
0:57:27 > 0:57:30- ..gut fish. - Nice, yeah, nice childhood(!)
0:57:30 > 0:57:32Kill chickens and gut fish, nice(!)
0:57:34 > 0:57:35Right, so...
0:57:35 > 0:57:39So this rice, I can lift this off and show people what it looks like.
0:57:39 > 0:57:43We just want a good colour on the belly pork,
0:57:43 > 0:57:48get it sort of nice and...browned at the edges.
0:57:48 > 0:57:52- Then with the rice, you just need to fluff it up a bit.- Yeah.
0:57:53 > 0:57:56Of course, as Ken said, when you're making fried rice,
0:57:56 > 0:58:00it's best to use cooked rice that's been chilled already.
0:58:00 > 0:58:01I'm going to be cooking this
0:58:01 > 0:58:04straight from the pan because it's sticky anyway.
0:58:04 > 0:58:07This is sticky rice so it doesn't really matter.
0:58:11 > 0:58:15- It's still warm though? - It's still warm, still fine.
0:58:16 > 0:58:22And in a sense, what we're making here is a glutinous, oiled rice.
0:58:22 > 0:58:25In Mandarin Chinese we call it yo fan.
0:58:25 > 0:58:28So, if my grandmother was making this,
0:58:28 > 0:58:31she would just add all these ingredients,
0:58:31 > 0:58:33chuck the raw rice in, put them in the parcels
0:58:33 > 0:58:36and then steam them for an hour to cook the rice.
0:58:36 > 0:58:40But I wanted to show you that, if you can't get lotus leaves
0:58:40 > 0:58:42or you can't make the parcels
0:58:42 > 0:58:46or you just want really good stir-fried sticky rice,
0:58:46 > 0:58:49- this is a great one.- OK.
0:58:49 > 0:58:51So, five-spice goes in.
0:58:53 > 0:58:58- Some rice wine.- I'll prepare this for you as well.- Light soy.
0:58:58 > 0:59:03- Yeah.- Dark soy, everything in. Bit of sesame oil.
0:59:06 > 0:59:09- So, that's gone in there. - Just throw that in.
0:59:09 > 0:59:12And tell us about these prawns, cos these look great.
0:59:12 > 0:59:15- Look at these little fellows. - Yeah, these little river prawns.
0:59:15 > 0:59:17- They come dried. - If I just put one up.
0:59:17 > 0:59:20At Chinese New Year, you need to have prawns.
0:59:20 > 0:59:23- Look at those.- Cos prawns... Pretty, aren't they?
0:59:23 > 0:59:25Look at those tiny little things.
0:59:25 > 0:59:28Yeah, prawns symbolise laughter, don't they, Ken?
0:59:28 > 0:59:31Cos "xia" sounds like laughter.
0:59:32 > 0:59:36- You making this up, you two? - Don't look at me like that!
0:59:36 > 0:59:39You making it up? I don't know if you're telling me the truth.
0:59:39 > 0:59:44- OK. Now for the fun bit. - The fun bit.
0:59:44 > 0:59:47Yeah, so this is the lotus leaf.
0:59:47 > 0:59:51- So, imagine the lotus flower sitting on there...- Yep.- ..in nature.
0:59:51 > 0:59:55Then you just slice it in half. You need to pre-soak this,
0:59:55 > 0:59:58and you get this in all the Chinese supermarkets.
0:59:58 > 1:00:01You need to wash it. How you wash it -
1:00:01 > 1:00:07just pour boiling water from the kettle to soften it.
1:00:07 > 1:00:11Make sure you clean the inside bit as well. Then you take rice.
1:00:11 > 1:00:14You see, that, in itself, is sticky belly pork rice.
1:00:14 > 1:00:18- You can eat that now.- Just as it is. - But this is a great dish to do...
1:00:22 > 1:00:26..if you're cooking for a crowd, cos you could make it in advance,
1:00:26 > 1:00:29you can even pop it in the freezer.
1:00:29 > 1:00:33- Also it gives it a nice flavour. - Then just steam it before serving.
1:00:35 > 1:00:38So these are dry until you soak them?
1:00:38 > 1:00:42Yes, and when you steam them they give off a lovely,
1:00:42 > 1:00:45almost bamboo aroma.
1:00:47 > 1:00:51- You want me to...? - OK, if you cut for me.
1:00:54 > 1:00:57- There you go.- Thank you. This is the tricky bit.
1:00:57 > 1:00:59So, this is the traditional bit about New Year,
1:00:59 > 1:01:03- the sticky rice, is it?- Yeah, sticky rice is important because...
1:01:03 > 1:01:09We say because..."niangao" or "nuo mi fan".
1:01:09 > 1:01:12- It's sticky because you'll stick to your family.- Right.
1:01:15 > 1:01:17So, you just do that.
1:01:20 > 1:01:24- Not very good at wrapping Christmas presents.- There you go.
1:01:24 > 1:01:27- Exactly, so that's ready to eat but we want the fragrance.- OK.
1:01:27 > 1:01:32So we've got one here that's already been steamed, that's piping hot.
1:01:33 > 1:01:37If I open that one, you can do your veg to go with it.
1:01:37 > 1:01:40All the ingredients are there, and I'll just take the string off.
1:01:40 > 1:01:43- Brilliant. - So this doesn't take long at all.
1:01:43 > 1:01:48- Garlic, ginger, chilli. Got some pak choi.- Yeah.
1:01:48 > 1:01:51Going to do some nice veg with this.
1:01:51 > 1:01:54- This is really quick. - This is really quick.
1:01:55 > 1:02:00- Does that mean hurry up?- No...- OK.
1:02:00 > 1:02:03OK, garlic, ginger, chilli.
1:02:03 > 1:02:05LAUGHTER
1:02:05 > 1:02:07And then the pak choi in, thank you.
1:02:07 > 1:02:09The thing is, if you do this in March,
1:02:09 > 1:02:14these guys are waiting in another country, waiting for us to finish.
1:02:14 > 1:02:16- There you go.- OK.
1:02:16 > 1:02:18We've got some rice wine.
1:02:18 > 1:02:22Oh, sorry, that was sesame oil, they look the same.
1:02:23 > 1:02:25And some soy sauce.
1:02:25 > 1:02:29- Tiny bit of water.- Yeah, little bit of water, just around the edges.
1:02:33 > 1:02:35Just toss it all together.
1:02:35 > 1:02:38There are great traditions that I love about Chinese New Year.
1:02:38 > 1:02:41You know the one where you've got to leave
1:02:41 > 1:02:44- all the doors and windows open, is it?- No.
1:02:44 > 1:02:45THEY LAUGH
1:02:45 > 1:02:47Oh. You mean to welcome the gods in.
1:02:47 > 1:02:50- You're supposed to open the windows and doors, aren't you?- Exactly.
1:02:50 > 1:02:54- Are you supposed to do that? - Where did you read that?
1:02:54 > 1:02:59- He's making it up!- To welcome the god of prosperity.- That's right.
1:03:01 > 1:03:03OK, so just open it up like that.
1:03:06 > 1:03:09JAMES COUGHS
1:03:09 > 1:03:10All of today's studio recipes,
1:03:10 > 1:03:13including this one, are on our website.
1:03:13 > 1:03:15Go to bbc.co.uk/saturdaykitchen.
1:03:15 > 1:03:18- Right.- There you go. - Can we get that served?
1:03:18 > 1:03:21HE COUGHS
1:03:26 > 1:03:28And then you've got, I made you this...
1:03:28 > 1:03:31- You wanted a bigger plate, really. - Thank you.
1:03:31 > 1:03:33Can you tell us what that is again?
1:03:33 > 1:03:36That is sticky belly pork rice with stir-fried pak choi.
1:03:36 > 1:03:39That's what it is. And keep your windows shut!
1:03:39 > 1:03:41THEY LAUGH
1:03:44 > 1:03:47Right, you get to dive into this one.
1:03:50 > 1:03:52Dive into that.
1:03:53 > 1:03:55Get straight in, tell us what you think.
1:03:55 > 1:03:59- Looks beautiful.- The sticky rice should be easy to eat.
1:03:59 > 1:04:02David said, "Do you eat the leaf?" I said, "No!"
1:04:02 > 1:04:06- You don't!- But it changes the flavour, putting it in the leaf.
1:04:06 > 1:04:10- This looks fantastic.- And I've never seen those little shrimp before.
1:04:10 > 1:04:12You can get them in Chinatown.
1:04:16 > 1:04:18Quick, simple and tasty food
1:04:18 > 1:04:20and it's worth hunting down lotus leaves.
1:04:20 > 1:04:24They really do give an interesting flavour to the dish.
1:04:24 > 1:04:27Now, Gennaro Contaldo was at the very top of the leaderboard
1:04:27 > 1:04:29when Tom Kerridge and Rachel Allen met each other
1:04:29 > 1:04:31at the omelette challenge hobs.
1:04:31 > 1:04:34But would either of them be able to knock him off his perch?
1:04:34 > 1:04:36I very much doubt it, but let's find out.
1:04:36 > 1:04:39Gennaro Contaldo is back in the centre of our leaderboard
1:04:39 > 1:04:42that you can see there, but will our chefs get rid of him
1:04:42 > 1:04:45out of the middle of the board? They're very competitive.
1:04:45 > 1:04:47Have you been practising?
1:04:47 > 1:04:49- Oh, yes, absolutely! Argh! - Every day.
1:04:49 > 1:04:52- Let's put the clocks on the screens, please. Are you ready?- Oh!
1:04:52 > 1:04:56- Three, two...- Two eggs or three? - Three.- Sorry. Argh!
1:04:56 > 1:04:58Three, two, one, go.
1:05:03 > 1:05:06Do I have to pick that one off the floor as well?
1:05:14 > 1:05:15Oh!
1:05:20 > 1:05:22GONG CLANGS
1:05:22 > 1:05:25Just make sure it's cooked. GONG CLANGS
1:05:25 > 1:05:27There you go. It's pretty...
1:05:27 > 1:05:29SOMETHING CLATTERS ONTO THE FLOOR
1:05:29 > 1:05:33How about that, Chef? LAUGHTER
1:05:33 > 1:05:36- What are you doing?- I'm just double-cooking it.- Oh, right.
1:05:36 > 1:05:39- Twice-cooked omelette! - Can I try this one while you...?
1:05:39 > 1:05:41LAUGHTER
1:05:47 > 1:05:51- It's cooked that.- It's all right, Chef.- There you go, darling.
1:05:51 > 1:05:54SHE LAUGHS I don't think the word "darling"
1:05:54 > 1:05:56or cleaning the plate will get you out of this.
1:05:56 > 1:05:59LAUGHTER
1:05:59 > 1:06:03- It's OK.- Yeah, if you like that kind of stuff.- It looks good, that.
1:06:03 > 1:06:04Rachel...
1:06:06 > 1:06:11- I'm not known for my omelette challenge.- You did it in 25.56.
1:06:11 > 1:06:14- Oh.- Get in there, girl.
1:06:14 > 1:06:17But you put it back in the pan for another five seconds,
1:06:17 > 1:06:21so we're putting you there with 30.56.
1:06:21 > 1:06:24But it goes on the board. It's there.
1:06:24 > 1:06:28- Pretty respectable time. There you go. Tom.- Yeah.
1:06:29 > 1:06:35- Go, Tom.- You wanted to beat Gennaro. - I do want to beat Gennaro.
1:06:35 > 1:06:38- You're going to have to come back again.- Oh!
1:06:40 > 1:06:46- Cos you did it in 22.72, which puts you...- Above Michael Caines.
1:06:46 > 1:06:52- ..about there.- And Jason.- I've got to practise more.- Cyrus, you're out.
1:06:56 > 1:07:00Not bad, Tom, but still not quite good enough.
1:07:00 > 1:07:02Now, Matt Tebbutt is certainly your man
1:07:02 > 1:07:05if you're looking for traditional family fare.
1:07:05 > 1:07:07In this next clip, our king of classic grub
1:07:07 > 1:07:10is serving the queen of puddings. Enjoy this one.
1:07:10 > 1:07:14Welcome to the show. I love this. You know I like my puddings,
1:07:14 > 1:07:16but I'm a big fan of the old classics as well.
1:07:16 > 1:07:21- Those nursery classics.- Spotted dick and custard. Winter warmers.
1:07:21 > 1:07:24- What's this one called? - This is Monmouth pudding.
1:07:24 > 1:07:28You probably know it as queen of puddings. It's unashamedly sweet.
1:07:28 > 1:07:31We've got custard, jam.
1:07:31 > 1:07:36The jam, we can do any seasonal berries that you can freeze.
1:07:36 > 1:07:38It would be nice with rhubarb at the moment.
1:07:38 > 1:07:41The basis of this is, what, three layers of pudding?
1:07:41 > 1:07:43Custard with bread to thicken it.
1:07:43 > 1:07:48- Talking of bread, do you want me to do that?- If you could cut that down.
1:07:48 > 1:07:50- This uses breadcrumbs, doesn't it? - It does.
1:07:50 > 1:07:55- Not overly thick. It lightens it. - It's a jam sandwich!
1:07:55 > 1:07:58- It's not a jam sandwich! - LAUGHTER
1:07:58 > 1:08:00You had deep-fried potato. He had cheese on toast.
1:08:00 > 1:08:02This is not a jam sandwich.
1:08:02 > 1:08:06Don't worry. We'll have the last laugh. What time is it on tonight?
1:08:06 > 1:08:10- 6.35.- You want to see this. I saw him in rehearsal!
1:08:10 > 1:08:13Unbelievable.
1:08:13 > 1:08:16Right, I'm going to boil up some milk with some butter
1:08:16 > 1:08:20- and a bit of sugar and lemon zest. - Yeah.- OK.
1:08:20 > 1:08:23If you can blitz those down for me.
1:08:23 > 1:08:26The lemon is cutting through the sweetness a little bit.
1:08:26 > 1:08:29This uses breadcrumbs, as well, as the base of the custard.
1:08:29 > 1:08:34It was popular in Victorian times. They thought it was good for kids -
1:08:34 > 1:08:39presumably, with the eggs and the fruit and what have you.
1:08:39 > 1:08:41They're the ones with cake and bread.
1:08:41 > 1:08:43Diplomat pudding and that kind of stuff.
1:08:43 > 1:08:47- What is diplomat pudding? - I think it is with cake and custard.
1:08:47 > 1:08:51- Set in custard.- We did it with glace cherries at college.
1:08:51 > 1:08:56You spread the cake with jam. Then you put it in the custard.
1:08:56 > 1:08:58It's like a Manchester tart.
1:08:58 > 1:09:00You're starting to see it on restaurant menus.
1:09:00 > 1:09:03The crumbs, you're going to do slightly different.
1:09:03 > 1:09:06The crumbs, we're just going to toast off.
1:09:06 > 1:09:09If you can bung those in the oven.
1:09:09 > 1:09:14Then some light-brown sugar to caramelise those a touch.
1:09:14 > 1:09:16This is the secret. It is actually quite sweet.
1:09:16 > 1:09:19We have the sugar on here. These get grilled?
1:09:19 > 1:09:22Just grilled lightly to toast them,
1:09:22 > 1:09:26so when they going into the milk, they're not going to clog up.
1:09:26 > 1:09:28Like those honey, sort of, panko breadcrumbs.
1:09:28 > 1:09:31You're warming that up. Remind us what you've got there.
1:09:31 > 1:09:33That's milk, bit of butter,
1:09:33 > 1:09:35bit of lemon zest and a little bit of sugar.
1:09:35 > 1:09:38You bring that up, the crumbs will go in there
1:09:38 > 1:09:40and then after about half an hour,
1:09:40 > 1:09:45you're left with this sort of gloopy-looking concoction here.
1:09:45 > 1:09:47- Eggs.- Three eggs. We need to split those.
1:09:47 > 1:09:50Are you looking at me to do that?
1:09:50 > 1:09:53No, you keep an eye on the crumbs. That would be lovely.
1:09:53 > 1:09:56What about the pub itself? Very busy.
1:09:56 > 1:09:59- It's all right. - You've bucked the trend, really.
1:09:59 > 1:10:03The weeks are quiet, but it's all condensed.
1:10:03 > 1:10:07- Friday, Saturday, Sunday.- You're a big fan of the local produce.
1:10:07 > 1:10:10- Yeah, everything is built around that.- Particularly foraging, is it?
1:10:10 > 1:10:14Foraging, a lot of foraging - hence the old berries.
1:10:14 > 1:10:18It seems weird to be using raspberries at this time of year,
1:10:18 > 1:10:22but the whole point of it was that, when they're in season, freeze them
1:10:22 > 1:10:25and we can use them throughout the winter.
1:10:25 > 1:10:28- In here, we've got butter... - Butter, milk, sugar, lemon.
1:10:28 > 1:10:32- The idea is you toast this crumb off.- Yeah.
1:10:32 > 1:10:35These will actually turn brown very quickly.
1:10:35 > 1:10:37- I'll have to keep my eye on these. - OK.
1:10:37 > 1:10:40You want to grill them, not bake them in the oven?
1:10:40 > 1:10:43You could bake them, but grilling is quicker.
1:10:43 > 1:10:46You get that more caramelisey taste.
1:10:46 > 1:10:49- Tony, I know you are a big fan of these classic puddings.- Love them.
1:10:49 > 1:10:51- Still put them on your restaurant menu?- Yeah, yeah.
1:10:51 > 1:10:53They're quite difficult to sell.
1:10:53 > 1:10:56They sell better at lunchtimes, on lunch menus.
1:10:56 > 1:10:59I think they're getting easier to sell.
1:10:59 > 1:11:01People are looking for comfort food now.
1:11:01 > 1:11:04I have a great one - Granny's Assiette - spotted dick and custard,
1:11:04 > 1:11:07jam roly-poly, sticky toffee pudding, chocolate fudge cake
1:11:07 > 1:11:09and Kentish pudding pie, all on one plate.
1:11:09 > 1:11:12- In miniature. - 4,500 calories per portion.
1:11:12 > 1:11:17- It's delicious. We've toasted off our crumbs nicely.- That's all right.
1:11:17 > 1:11:19There you go. They've caramelised nicely.
1:11:19 > 1:11:23- If you could pour those in there. - There you go.- That's the idea.
1:11:23 > 1:11:27Let them steep, let them absorb the milk and that will thicken.
1:11:27 > 1:11:29- Yeah.- It won't be instantly thick.
1:11:29 > 1:11:32- That's all right. - There you go.- Lovely.
1:11:32 > 1:11:38After half an hour, you're left with this gloopy porridge-looking mix.
1:11:38 > 1:11:41Into there goes the egg yolks.
1:11:41 > 1:11:44When it's cool enough... It's important that you leave it to cool,
1:11:44 > 1:11:47- otherwise they cook and scramble. - Right.
1:11:47 > 1:11:52Then that gets poured into the dish...like so.
1:11:52 > 1:11:55- It looks kind of Victorian, doesn't it?- Straight in the oven?
1:11:55 > 1:11:59That's goes to the oven, medium oven, for about 30 minutes.
1:11:59 > 1:12:03Just until it's set, cos it's essentially a custard.
1:12:03 > 1:12:06- I've got one here which is already set.- Brilliant.
1:12:06 > 1:12:08This is where we start to get the layers.
1:12:08 > 1:12:11- Do you want me to make the meringue for this?- That would be great.
1:12:11 > 1:12:14A bit of jam and some of the frozen berries.
1:12:16 > 1:12:18You mentioned... What's that jam?
1:12:18 > 1:12:21Raspberry jam and some frozen berries.
1:12:21 > 1:12:24This is where you can mix and match.
1:12:24 > 1:12:30- If you've got those packs of frozen berries...- Use anything you like.
1:12:30 > 1:12:33Rhubarb would be particularly nice.
1:12:33 > 1:12:36Stewed rhubarb. You could dry it out because it could be a bit wet.
1:12:36 > 1:12:40We are going to warm that up to warm the raspberries,
1:12:40 > 1:12:42start pulling the liquid out of the raspberries.
1:12:42 > 1:12:45We get a lot of people on the website talking about meringue,
1:12:45 > 1:12:47the best way to make meringue.
1:12:47 > 1:12:49There are three main types of making meringue.
1:12:49 > 1:12:52The cold meringue, which I'm doing. You add the sugar cold.
1:12:52 > 1:12:55There's a hot meringue. Take the same amount of sugar,
1:12:55 > 1:12:58warm it in the oven and then add it to the egg whites when it's warm.
1:12:58 > 1:13:00And there's a boiled meringue,
1:13:00 > 1:13:04where you put the sugar in a pan with some water
1:13:04 > 1:13:06and bring it to the boil and pour it on.
1:13:06 > 1:13:08It's called an Italian meringue.
1:13:08 > 1:13:11But I was taught a fourth way the other day - a Swiss meringue.
1:13:11 > 1:13:13You take the eggs and the sugar
1:13:13 > 1:13:15and put it over a bain-marie and whisk it.
1:13:15 > 1:13:19- Really?- The idea of meringue is supposed to come from Switzerland.
1:13:19 > 1:13:22I think the town in Switzerland is now in Germany.
1:13:22 > 1:13:25- They moved the border. - You're full of meringue facts.
1:13:25 > 1:13:26A world of information.
1:13:26 > 1:13:28I know whipped egg whites. You know the lot!
1:13:28 > 1:13:32The secret is, I think, no oil or grease in the bowl.
1:13:32 > 1:13:34Fresh egg whites, some people say frozen egg whites.
1:13:34 > 1:13:36Some people say salt as well.
1:13:36 > 1:13:41I think just the egg whites and throw the sugar in like this
1:13:41 > 1:13:44and it will make meringue quite quickly.
1:13:44 > 1:13:49- How are you looking?- All right. I'm there.- OK. So, the fruit...
1:13:49 > 1:13:51Noisy, aren't you?
1:13:53 > 1:13:59OK, so, gently spread a layer of the warm raspberries,
1:13:59 > 1:14:04or whatever fruit you are using, over the top...like so.
1:14:04 > 1:14:06- Hot bowl, yeah.- Yes, it's hot.
1:14:06 > 1:14:10It's just come straight out of the oven.
1:14:10 > 1:14:13I forgot about that. OK, so a bit of that.
1:14:13 > 1:14:18Not too much. Not too much, cos it is particularly sweet.
1:14:18 > 1:14:21And then dollop it on. If you want to be cheffy,
1:14:21 > 1:14:23or what have you about it, you can pipe it on.
1:14:23 > 1:14:26I'm sure if you did your desserts in miniature, you could do that.
1:14:26 > 1:14:30You see it in restaurants now, they glam it up a bit.
1:14:30 > 1:14:33It's a great pudding to just take to the table.
1:14:33 > 1:14:36You can stick it in the middle of the table and just dive in.
1:14:36 > 1:14:39Then you bake this, finally, in the oven.
1:14:39 > 1:14:44Then stick it in the oven for about ten minutes, just to glaze it.
1:14:44 > 1:14:48and I've got one... This is set about 350 degrees Fahrenheit.
1:14:48 > 1:14:53That's about 160-170 degrees Centigrade. Look at that.
1:14:53 > 1:14:58- Beautiful.- Look at that. - That's just satisfying.
1:14:58 > 1:15:01- It looks like a proper pudding. - It does look like a proper pud.
1:15:01 > 1:15:02Right.
1:15:03 > 1:15:09I would chuck it on the table, like so. Or just grab a big old...
1:15:10 > 1:15:14- Lord! There is some hefty meringue on there.- Yeah.
1:15:14 > 1:15:16- OK.- You've got that liquid underneath.
1:15:16 > 1:15:20- A little bit of the custard. - I think it's missing one thing.
1:15:20 > 1:15:22What's it missing?
1:15:23 > 1:15:26Double cream. LAUGHTER
1:15:26 > 1:15:30That's OK as it is. So, remind us... LAUGHTER
1:15:30 > 1:15:34- It needs it.- I was going to dress it up with icing sugar!
1:15:34 > 1:15:37That is my Monmouth pudding, or queen of puddings.
1:15:37 > 1:15:41- Easy as that. Look at that. Delicious.- Beautiful.
1:15:46 > 1:15:49If it was me, I'd just pour more on. Anyway, right.
1:15:49 > 1:15:52Over here. Pudding!
1:15:52 > 1:15:56I don't know how you're going to go from pudding back onto savoury.
1:15:56 > 1:15:58- I don't usually have sweets. - Oh, good(!)
1:15:58 > 1:16:01You're from the North and you don't have pudding?!
1:16:01 > 1:16:04No, I'll have another starter.
1:16:04 > 1:16:05- Really?- Yeah, I like a bit of savoury.
1:16:05 > 1:16:09- No...- He'll have another slice of cheese on toast.- Thanks, Tony.
1:16:09 > 1:16:12- Cheers.- But fresh berries, yeah.
1:16:12 > 1:16:15- It'll be hot. - It'll be hot and sweet.
1:16:15 > 1:16:18Custard swings it for me, though. I love custard.
1:16:18 > 1:16:20But it is... Pass it down.
1:16:20 > 1:16:24It's one of these old-style desserts because it is quite sweet as well.
1:16:24 > 1:16:27Absolutely, yeah. It's not the sort of thing you can get upset about
1:16:27 > 1:16:30and worry about your weight on those puddings. Have something else.
1:16:30 > 1:16:32- Have your yoghurt, a starter. - That's enough.- Tony?
1:16:32 > 1:16:35I haven't even started it yet. I need all my energy.
1:16:35 > 1:16:38- Those classics will hopefully come back in fashion.- I think they are.
1:16:42 > 1:16:45A timeless and tasty treat,
1:16:45 > 1:16:48made all the better with a splash of double cream.
1:16:48 > 1:16:51Now, when presenter George Lamb came into this studio
1:16:51 > 1:16:53to face his food heaven or food hell,
1:16:53 > 1:16:55he was out to catch votes for sea bass.
1:16:55 > 1:16:58He certainly wasn't game for his idea of food hell,
1:16:58 > 1:17:00but which one did he get? Let's find out.
1:17:00 > 1:17:03It's time to find out if George is facing food heaven or food hell.
1:17:03 > 1:17:05Everybody in the studio has made their minds up.
1:17:05 > 1:17:09Food heaven will, of course, be this lovely piece of sea bass.
1:17:09 > 1:17:11- King of all fish, I would have said. - Mmm.- I would, indeed.
1:17:11 > 1:17:14A lot of them are farmed now, the smaller ones,
1:17:14 > 1:17:16but you can get line-caught ones which are really delicious.
1:17:16 > 1:17:19Alternatively, the dreaded food hell, over here.
1:17:19 > 1:17:22- We've got a pile of mushrooms with some wood pigeon.- Gamey days.
1:17:22 > 1:17:26Gamey flavour. A nice warm salad of beets.
1:17:26 > 1:17:29And game chips with that, which are like home-made crisps
1:17:29 > 1:17:32with the celery tops as well. How do you think these lot have decided?
1:17:32 > 1:17:36- You know he is a Frenchman?- Yeah, he wants to be out there foraging.
1:17:36 > 1:17:40Definitely, we're going to have pigeon, I'm sure.
1:17:40 > 1:17:42These guys have probably foraged enough
1:17:42 > 1:17:44- cos everybody else chose - food heaven. Really?- Yes.
1:17:44 > 1:17:46- So we get to do- food heaven? Yes.
1:17:46 > 1:17:50Daniel gets to take his wood pigeon back home. We'll lose that.
1:17:50 > 1:17:55Over here we're going to get our sea bass on the go, first off,
1:17:55 > 1:17:58and I'm going to cook the mussels while I fillet the sea bass.
1:17:58 > 1:18:01We'll pop this on here with a touch of white wine.
1:18:01 > 1:18:04I'm going to get these on, get these mussels cooking.
1:18:04 > 1:18:07They can go straight in. These have already been cleaned.
1:18:07 > 1:18:09There's a little tiny beard on mussels,
1:18:09 > 1:18:11which is that little bit there,
1:18:11 > 1:18:13which it holds onto the rope with.
1:18:13 > 1:18:14But you just pull that off.
1:18:14 > 1:18:18Then we just cook that for a couple of minutes, that's fine.
1:18:18 > 1:18:21Meanwhile, we're going to do these little courgettes,
1:18:21 > 1:18:24- fine, fine little ribbons. - As fine as I can go, James.
1:18:24 > 1:18:26That's the one. Fine little ribbons.
1:18:26 > 1:18:29We've got our sea bass here. We can fillet this.
1:18:29 > 1:18:32Basically, all you do is cut inside the gills like that,
1:18:32 > 1:18:35you turn the knife the other way and, carefully, you go along.
1:18:35 > 1:18:40Says he. There you go. We'll cut right the way along like this.
1:18:40 > 1:18:42It's really tight to the bone,
1:18:42 > 1:18:45so you want to keep all that meat on the fillet.
1:18:45 > 1:18:48You cut all the way through and it lifts off like that.
1:18:50 > 1:18:53- Happy?- Got it.- It's your turn. - Yeah?- I'm only joking!
1:18:53 > 1:18:55You could do the other side as well,
1:18:55 > 1:18:58but the idea is you just take the ribcage off afterwards.
1:18:58 > 1:19:00It's much easier to clean off afterwards
1:19:00 > 1:19:03and we lose this underneath like that.
1:19:03 > 1:19:06This has already been scaled, this fish, as well.
1:19:06 > 1:19:10You want to get it scaled before it gets prepared.
1:19:10 > 1:19:12Generally, most of the fish is nowadays.
1:19:12 > 1:19:14It's already scaled for you in the supermarket.
1:19:14 > 1:19:17It's a messy business, scaling the fish, isn't it?
1:19:17 > 1:19:19It is, but we've done the pin boning and stuff like that.
1:19:19 > 1:19:23There are little bones in here which you can just easily remove,
1:19:23 > 1:19:27just by V-cutting the bones, which will just pop out,
1:19:27 > 1:19:30- so we'll lose this centre part here. - A ridge of them, basically.
1:19:30 > 1:19:32Little bones in there, yeah.
1:19:32 > 1:19:36So, we've got the fillet and we can cut this up into nice pieces.
1:19:36 > 1:19:38Then, with sea bass, we score the top
1:19:38 > 1:19:41because it has a tendency of curling in the pan.
1:19:41 > 1:19:44- OK.- Similar to mullet and that kind of stuff, particularly mackerel.
1:19:44 > 1:19:48You score it to stop it from curling. Mussels are ready.
1:19:48 > 1:19:51- I did a similar thing with my deck in the garden.- What's that?
1:19:51 > 1:19:54You score it. You score the wood so it doesn't curl up.
1:19:54 > 1:19:56- There you go then.- Same principle.
1:19:56 > 1:19:59Drain that off and we've got the mussels there.
1:19:59 > 1:20:03We'll leave that to one side and we're going to... The courgettes...
1:20:04 > 1:20:06..have been sliced as well.
1:20:06 > 1:20:09Normally, you'd have a machine for this but with two of them here...
1:20:09 > 1:20:13- That IS a machine!- You go and check, you see.- We are the machine here.
1:20:13 > 1:20:17Excuse me. That's too thick. That's a bit thinner.
1:20:17 > 1:20:20- More like that, Chef.- OK, no worries, James, more like that.
1:20:20 > 1:20:23- Oh, not happy with your courgettes. - It's been a long time.
1:20:23 > 1:20:25You want them so they cook evenly, you see.
1:20:25 > 1:20:28So, to cook the fish, olive oil...
1:20:29 > 1:20:31..little bit of butter.
1:20:31 > 1:20:33They were complaining about this in rehearsal, cos normally,
1:20:33 > 1:20:37you have a little mandolin which you can slice it to make it thick.
1:20:37 > 1:20:40- I thought you were going to say a little man doing it.- A little man!
1:20:40 > 1:20:42But nice and... There you go.
1:20:42 > 1:20:45So, little bit of butter in here, place the fish in.
1:20:45 > 1:20:49Just hold the fish like that to stop it form curling to start with.
1:20:49 > 1:20:52If I let go, it starts to curl up, so just press it down.
1:20:52 > 1:20:57That way...it'll continue to cook nice and flat and even.
1:20:57 > 1:20:59That's what we want on there.
1:20:59 > 1:21:02Touch of salt on the top, some black pepper.
1:21:03 > 1:21:06And this is how you get the crispy skin on this.
1:21:06 > 1:21:08You basically regulate the temperature,
1:21:08 > 1:21:11so cook this on a medium heat and just gently cook this.
1:21:11 > 1:21:13- We're not going to turn it over.- OK.
1:21:13 > 1:21:16We're going to cook it all the way through on one side.
1:21:16 > 1:21:19- Would you ever use olive oil? - That's half olive oil, half butter.
1:21:19 > 1:21:22- Half butter, OK.- The butter will give it a nice colour,
1:21:22 > 1:21:24the oil will take it to a little higher temperature,
1:21:24 > 1:21:26so that's that one. I don't need those, Chef, first.
1:21:26 > 1:21:28- I need a bit of...- Chervil?
1:21:28 > 1:21:31..chopped garlic and a tiny bit of chopped onion. That would be great.
1:21:31 > 1:21:34We're going to do a sauce with that. We've got the mussels here.
1:21:34 > 1:21:36- The garlic.- There you go.
1:21:36 > 1:21:38You guys are taking over the TV at the moment.
1:21:38 > 1:21:41- You're on tonight....- Yes. - then your dad starts a new series.
1:21:41 > 1:21:44My dad starts on Monday morning. He's on at 9 o'clock on BBC1.
1:21:44 > 1:21:48- He's doing a health-based programme. - Picture Of Health.
1:21:48 > 1:21:50A Picture Of Health, which he is, of course,
1:21:50 > 1:21:53apart from his gammy leg and his ears and his eyes
1:21:53 > 1:21:56and all the rest of it. So, yeah, it should be good.
1:21:56 > 1:22:00There you go. So, little bit of shallot in there, just a tiny bit.
1:22:00 > 1:22:03- Do you want the garlic? - Yeah, some garlic in.
1:22:03 > 1:22:06A whole clove of garlic has gone in there. This is a really quick sauce
1:22:06 > 1:22:09and our caller mentioned earlier about the lobster.
1:22:09 > 1:22:11You can do this with lobster shells, exactly the same way.
1:22:11 > 1:22:13I'm not going to use the mussel shells
1:22:13 > 1:22:15but you can put the shells in here
1:22:15 > 1:22:17exactly the same way as what I'm doing here.
1:22:17 > 1:22:19And it makes a kind of stocky type thing?
1:22:19 > 1:22:22It makes a stock but makes a sauce out of it as well.
1:22:22 > 1:22:26The idea of these mussels is you drain it off, leave it in the bowl
1:22:26 > 1:22:29and then take the bottom part off this, because sometimes,
1:22:29 > 1:22:31you can see in the bowl there,
1:22:31 > 1:22:34- there's a little bit of grit in the bottom.- Yeah.
1:22:34 > 1:22:37You don't want that in there, so we just take the top bit.
1:22:37 > 1:22:39All the sediment sinks down to the bottom.
1:22:39 > 1:22:42- If you can take the mussels out, that would be great.- Yeah.
1:22:42 > 1:22:44Little bit of chicken stock in here.
1:22:44 > 1:22:47A tiny bit. Or fish stock, of course.
1:22:47 > 1:22:51- And then - I know you like it - double cream over the top.- Lovely.
1:22:51 > 1:22:54What we do with the mussels is we want some of the meat
1:22:54 > 1:22:58that goes in the sauce, but this is where I would put the shells in here
1:22:58 > 1:23:00with... You mentioned a bit of tomato puree as well.
1:23:00 > 1:23:03Yes, you can do. Correct.
1:23:03 > 1:23:06But again, with a bit of star anise. We got that star anise anywhere?
1:23:06 > 1:23:09- It's hiding in here.- I love this stuff.- Star anise, me too. Love it.
1:23:09 > 1:23:12- OK.- Yeah, aniseedy flavour.
1:23:12 > 1:23:16It is just delicious, but you put a bit in there, just to infuse it.
1:23:16 > 1:23:21You just bring this to the boil. It's very, very quick really.
1:23:21 > 1:23:23The fish is more or less cooked.
1:23:23 > 1:23:25You can also see it all the way up there.
1:23:25 > 1:23:28And then, and only then, we grab the old fish slice.
1:23:30 > 1:23:33- You want a couple stay...?- Sorry? - Still a couple in shell or...?
1:23:33 > 1:23:36Yeah, you can have a couple in the shells. There we go.
1:23:36 > 1:23:38We then take our little bit of...
1:23:40 > 1:23:44..this star anise out, cos all this is doing is just infusing.
1:23:44 > 1:23:47That's all it's doing. We then take this. Excuse me.
1:23:47 > 1:23:51Pop some of the mussels in there, put about...
1:23:51 > 1:23:56- That's the ones to keep.- Yeah, put a few in there. Keep those as well.
1:23:56 > 1:23:57That'll do.
1:23:57 > 1:24:01Then we just blend this. So, lid on, blend it.
1:24:03 > 1:24:05This is going to create our sauce for the fish.
1:24:05 > 1:24:09You can see it cooking all the way up the side. Turn this off.
1:24:09 > 1:24:11Can I...? Have you got your courgettes there?
1:24:11 > 1:24:13- That would be great. - Yeah, courgettes done.
1:24:13 > 1:24:16Then, and only then, do we turn this over, take it off the heat
1:24:16 > 1:24:18and that's cooked.
1:24:18 > 1:24:21So, we only turn it over once and it's done.
1:24:23 > 1:24:26Lose this. Thank you very much.
1:24:27 > 1:24:31- If you can pass that sauce through there.- Yeah.- That would be great.
1:24:31 > 1:24:35Little bit of butter in here. Courgettes go in.
1:24:35 > 1:24:39- Some are thicker pieces more than others.- Oh!- That'll be me, James.
1:24:39 > 1:24:41That's you. That can go in.
1:24:41 > 1:24:44DANIEL TUTS This fish is ready.
1:24:44 > 1:24:47This can then lift out.
1:24:47 > 1:24:50- So, like meat, we just leave it to rest...- How do you take that out?
1:24:50 > 1:24:53- ..slightly before you put it on a plate.- Is that this one?
1:24:53 > 1:24:57Have you done it? There you go. Pass that through a sieve.
1:24:57 > 1:25:00This has got the shells in, if you were doing this with the lobster,
1:25:00 > 1:25:02and it munches it all up with the shells,
1:25:02 > 1:25:04so always use one with a glass beaker,
1:25:04 > 1:25:07otherwise, if it's plastic, it tends to stain it and break.
1:25:07 > 1:25:09Do you want some chervil in there, James?
1:25:09 > 1:25:13- A tiny bit of chopped chervil.- Sure. - Courgettes going in here.
1:25:13 > 1:25:16- There you go. In the sauce or in the courgettes?- In there.
1:25:16 > 1:25:18- Thank you very much.- There you go.
1:25:18 > 1:25:21Then we'll put the sauce back on the heat and start reducing that down.
1:25:21 > 1:25:25- The courgettes are ready.- I love it! It's all done so nonchalantly.
1:25:25 > 1:25:28It's just, "We'll just do this and we'll just do this..."
1:25:28 > 1:25:32- It's just making it up as you go along!- Yeah.- There you go.
1:25:32 > 1:25:35Tiny bit of salt, some black pepper.
1:25:35 > 1:25:38If I do this in my kitchen, it would look like a war zone
1:25:38 > 1:25:42and then by the end of it, I don't even want to eat it. I'm exhausted!
1:25:42 > 1:25:45There you go. The idea of that is you just leave these to...
1:25:45 > 1:25:48A lot of chefs do this on kitchen paper or a cloth,
1:25:48 > 1:25:50just to let it drain off,
1:25:50 > 1:25:53otherwise you end up with a lot of butter all over the plate.
1:25:53 > 1:25:56The sauce, you can bring this down, what we call reducing.
1:25:56 > 1:26:00We've talked about that on the show a couple of weeks back, actually.
1:26:00 > 1:26:03By reducing this liquor down, you strengthen the sauce,
1:26:03 > 1:26:07whether you're doing red wine sauces or anything like that.
1:26:07 > 1:26:09It's the reduction that strengthens it down.
1:26:09 > 1:26:13But if you taste this, get a little taster to start off with.
1:26:15 > 1:26:19- Yeah.- That's got no salt and pepper in it, no butter.
1:26:19 > 1:26:22You finish it off with some butter. Grab us some butter, please, guys.
1:26:22 > 1:26:25You're bringing it down. The idea is you strengthen and strengthen this
1:26:25 > 1:26:28and even though it's got cream in it and everything else,
1:26:28 > 1:26:31it's going to get thicker the more you reduce it down
1:26:31 > 1:26:33and intensify that flavour even more.
1:26:33 > 1:26:36We finish it off with some butter.
1:26:36 > 1:26:39- That is a classic way of finishing off a sauce in France.- Yeah.
1:26:39 > 1:26:41There you go. A touch of butter.
1:26:44 > 1:26:48With the idea of keeping it loose like you're doing, like a bouillon.
1:26:48 > 1:26:51Yeah, it's just nice and simple.
1:26:51 > 1:26:54Then we put the courgettes on, cos I know you like plenty of them.
1:26:54 > 1:26:56We'll put a few of these on.
1:26:58 > 1:27:00Remember, don't prise the mussels open.
1:27:00 > 1:27:04If they're unopen at this stage, then you want to throw them away.
1:27:04 > 1:27:06- There's something wrong with them. - Yeah.
1:27:06 > 1:27:08Now I'll just finish off that sauce.
1:27:10 > 1:27:14Mmm, a little bit of star anise in there which is nice
1:27:14 > 1:27:17and then we can pour this over the top.
1:27:19 > 1:27:21You can, of course, blend this as well,
1:27:21 > 1:27:24which a lot of chefs do to create this nice little sauce.
1:27:24 > 1:27:26But it is so quick.
1:27:26 > 1:27:28There's only probably ten mussels in there,
1:27:28 > 1:27:30gone in there as flavour.
1:27:30 > 1:27:34Now, lift off our bit of sea bass on there.
1:27:34 > 1:27:38- And then a few bits of this.- Wow!
1:27:38 > 1:27:40- Look at that!- Excellent!- Tiptop!
1:27:40 > 1:27:43- 48 quid in his restaurant, this one! - I was going to say.
1:27:43 > 1:27:47- No, actually, it's not.- No, it's 52, isn't it? 60 euros.
1:27:47 > 1:27:51- It wouldn't be. - You get to dive into that.
1:27:53 > 1:27:56Tell us what you think of that one.
1:27:56 > 1:28:00Try that cos I think, with the bass, and particularly the mussels,
1:28:00 > 1:28:02I think it works really well together.
1:28:02 > 1:28:06- Serve that with some crusty bread, that kind of stuff.- Nice.
1:28:06 > 1:28:08- Looks lovely. - And you used the chervil before.
1:28:08 > 1:28:10I'm going to use it in there.
1:28:10 > 1:28:13- Ah.- Cos I think it's the star anisey sort of stuff.- Good, huh?
1:28:15 > 1:28:17That's a hit! Fantastic!
1:28:17 > 1:28:19- And it's done in about six or seven minutes.- Wow!
1:28:19 > 1:28:22Do you want to bring your glasses over, guys, please?
1:28:26 > 1:28:30I think that was one happy customer. I'm afraid that's it.
1:28:30 > 1:28:32That's all we've got time for on today's Best Bites.
1:28:32 > 1:28:35If you'd like to try to cook any of the fantastic recipes
1:28:35 > 1:28:37you've seen on today's programme,
1:28:37 > 1:28:40you can find all of those on our website.
1:28:40 > 1:28:41Go to bbc.co.uk/recipes.
1:28:41 > 1:28:44There are loads of tasty dishes on there for you to choose from.
1:28:44 > 1:28:46Have a fantastic week and get cooking
1:28:46 > 1:28:49and I'll see you in the kitchen very soon. Bye for now.