0:00:02 > 0:00:04Good morning. The next 90 minutes is jam-packed with
0:00:04 > 0:00:07mouthwatering recipe ideas that, trust me, you won't want to miss.
0:00:07 > 0:00:10Don't go anywhere. This is, of course, Saturday Kitchen Best Bites.
0:00:31 > 0:00:33Welcome to the show.
0:00:33 > 0:00:36We've got the very best chefs preparing fabulous food today
0:00:36 > 0:00:39and a sprinkling of hungry celebrities all waiting to be fed.
0:00:39 > 0:00:41Coming up on today's show,
0:00:41 > 0:00:44Martin Blunos treats us to a warming one-pot
0:00:44 > 0:00:48of boiled collar of bacon with veggies and parsley dumplings.
0:00:48 > 0:00:50Theo Randall is serving half
0:00:50 > 0:00:54a chicken stuffed with prosciutto, mascarpone and rosemary.
0:00:54 > 0:00:57The chicken is served with a mascarpone sauce and accompanied
0:00:57 > 0:01:00with purple sprouting and romanesco broccoli.
0:01:00 > 0:01:02Daniel Galmiche gives us a flavour of France
0:01:02 > 0:01:06with his delicious dish of confit duck leg with lentils.
0:01:06 > 0:01:08The duck is salted overnight with thyme and garlic
0:01:08 > 0:01:12before being gently cooked in duck fat and finished with a honey glaze.
0:01:12 > 0:01:15And Paul Young faces food heaven or food hell.
0:01:15 > 0:01:17Would he get his food heaven?
0:01:17 > 0:01:20An ice coffee parfait with vanilla custard sauce
0:01:20 > 0:01:22and chocolate-coated coffee beans?
0:01:22 > 0:01:23Or would he get his dreaded food hell?
0:01:23 > 0:01:27Halibut with lychee, cashew nut and miso salad?
0:01:27 > 0:01:29You can find out what he gets to eat at the end of today's show.
0:01:29 > 0:01:33But first up, Jason Atherton is serving a full English breakfast,
0:01:33 > 0:01:34but not as you know it.
0:01:34 > 0:01:37- Morning, James. - The gadget you've set over there, that's a water bath, isn't it?
0:01:37 > 0:01:39It's a water bath, yeah.
0:01:39 > 0:01:41So we're going to be cooking the egg in there nice and slow.
0:01:41 > 0:01:43They're in every kitchen nowadays,
0:01:43 > 0:01:45but you can actually buy those domestically now.
0:01:45 > 0:01:46This is a home one, yeah.
0:01:46 > 0:01:48Apparently it's the fastest selling home gadget
0:01:48 > 0:01:51- for cooks on the planet at the moment.- Is it? Well, there you go.
0:01:51 > 0:01:52What are you going to do with it then?
0:01:52 > 0:01:55We're going to take the normal egg, we're going to put it in.
0:01:55 > 0:01:57If you think about how you make a hard-boiled egg,
0:01:57 > 0:02:00we're doing that but a lot slower a temperature,
0:02:00 > 0:02:02so it cooks from the inside out.
0:02:02 > 0:02:04Now the key to this thing is the temperature though.
0:02:04 > 0:02:07- That's the reason...- Yeah, this is on 62 degrees, 61.9 in fact.- Right.
0:02:07 > 0:02:10- Have you got that?- Yeah.
0:02:10 > 0:02:12So in goes the egg and we'll leave that in there
0:02:12 > 0:02:14for an hour and 15 minutes.
0:02:14 > 0:02:17- Seriously?- So if you want to come back, after you've had coffee
0:02:17 > 0:02:20and your chicken curry and chips, then we'll have it ready for you.
0:02:20 > 0:02:22LAUGHTER An hour and 15 minutes.
0:02:22 > 0:02:24Right, so, James, you're going to make the tomato compote.
0:02:24 > 0:02:27I'm presuming that's hard-boiled after an hour and 15 minutes, is it?
0:02:27 > 0:02:30- Soft-boiled.- No, it's very, very soft-boiled.- Is it?- Yeah.
0:02:30 > 0:02:32Soft-boiled? I could do that in three.
0:02:32 > 0:02:35LAUGHTER
0:02:36 > 0:02:39So I'm going to make the mushroom puree for the middle of the plate.
0:02:39 > 0:02:41- Yeah.- You're going to make the tomato compote.
0:02:41 > 0:02:43So we've just got some...
0:02:43 > 0:02:44Do you see the tomatoes?
0:02:44 > 0:02:46We've blanched them and taken the skins off.
0:02:46 > 0:02:49But the idea behind this is this slower cooking at a particular
0:02:49 > 0:02:52lower temperature doesn't cook any more with the egg yolk.
0:02:52 > 0:02:54You can cook it in there slightly longer as well, can't you?
0:02:54 > 0:02:56Yeah. Once you've gone past that,
0:02:56 > 0:02:58you can hold it for about another 20 minutes after that.
0:02:58 > 0:03:01And then, after that, it starts to go a little bit over.
0:03:01 > 0:03:04- But it has a really unusual texture, which is fantastic.- Right.
0:03:04 > 0:03:05That's the whole point of it.
0:03:05 > 0:03:07So we've got two sauces going with this then.
0:03:07 > 0:03:10We've got the tomato one here, with a little bit of garlic and shallot.
0:03:10 > 0:03:12- Yeah.- What have you got? - I've got mushrooms.
0:03:12 > 0:03:14They're just your standard field mushrooms,
0:03:14 > 0:03:16I've got some more shallots, just a little bit of garlic,
0:03:16 > 0:03:18and we're just going to get these in the pan
0:03:18 > 0:03:20and get these to cooked down quite quick
0:03:20 > 0:03:21with a little bit of fresh cream.
0:03:21 > 0:03:24Then we're just going to blend it and that will be ready to go.
0:03:24 > 0:03:25Is a field mushroom a mushroom?
0:03:25 > 0:03:28- Yes.- I know it's a mushroom, but is it just a mushroom?
0:03:28 > 0:03:30Are all mushrooms field mushrooms?
0:03:30 > 0:03:31Are all mushrooms what, sorry?
0:03:31 > 0:03:33Are all mushrooms field mushrooms?
0:03:33 > 0:03:36What's the difference between a field mushroom and a mushroom is what I'm asking?
0:03:36 > 0:03:39Some obviously grow in forests as well, but they're wild mushrooms.
0:03:39 > 0:03:42- Oh.- And this one grows in a field, so it's a field mushroom.
0:03:42 > 0:03:44- Oh, thanks for that. - LAUGHTER
0:03:46 > 0:03:47In go the mushrooms.
0:03:47 > 0:03:49So is this the kind of dish that you've got on your menu now?
0:03:49 > 0:03:51Yeah, this is on our tasting menu
0:03:51 > 0:03:53- and also on our a la carte menu at the moment.- Right.
0:03:53 > 0:03:56And it's turned into one of our signature dishes.
0:03:57 > 0:03:59So it's doing really well.
0:03:59 > 0:04:01And it's...something I invented.
0:04:01 > 0:04:04I like to play on words, so at the restaurant
0:04:04 > 0:04:06I just call it an English breakfast
0:04:06 > 0:04:08and let people be surprised by what we give them.
0:04:08 > 0:04:11But you've still got the bacon, the mushrooms, everything else.
0:04:11 > 0:04:12Yep, yep. The bacon is going to go in now.
0:04:12 > 0:04:14The white bread I'm assuming is the croutons.
0:04:14 > 0:04:17Yeah, so if you can do the croutons for me when you're done.
0:04:17 > 0:04:20- I'll do that, yeah.- Just standard white bread, dice it into nice cubes.
0:04:20 > 0:04:22We'll fry it up, like we would do normally
0:04:22 > 0:04:24if we're doing fried bread at home.
0:04:24 > 0:04:26- Right.- And then, with the bacon,
0:04:26 > 0:04:28we're just using cure-dried streaky bacon.
0:04:28 > 0:04:30Sliced nice and thin.
0:04:30 > 0:04:32We're going to stick it in the oven on a low temperature,
0:04:32 > 0:04:36just so it cooks, probably about 100-110 degrees.
0:04:36 > 0:04:38Now you do this so it's nice and crispy.
0:04:41 > 0:04:43Now you mentioned this machine being one of the
0:04:43 > 0:04:46biggest sellers around at the moment.
0:04:46 > 0:04:49This is the domestic version. The commercial ones were always
0:04:49 > 0:04:52about £1,000, really, when they win their first started off.
0:04:52 > 0:04:54- But every kitchen has got one of these now.- Yeah.
0:04:54 > 0:04:56The difference is you can cook eggs in there,
0:04:56 > 0:04:59but also a lot of people cook fish and lamb, and...
0:04:59 > 0:05:02Pork belly, everything. You can cook anything you'd like and it.
0:05:02 > 0:05:06The idea is is it just keeps things a lot more moister.
0:05:06 > 0:05:09In the UK, we seem to call it this boil in the bag thing,
0:05:09 > 0:05:11but the actual technique of it, the French call it "sous vide".
0:05:11 > 0:05:14- That's right.- It's actually a very, very clever technique.
0:05:14 > 0:05:16Yeah, I mean, we do pork belly at the restaurant...
0:05:16 > 0:05:19It doesn't work for everything. I'm not a big fan of fish in it,
0:05:19 > 0:05:22but some chefs like to put fish in it. I find the texture unpleasant.
0:05:22 > 0:05:24But when you do pork belly with a little bit of duck fat inside it,
0:05:24 > 0:05:28it's so tender that it's just fantastic and it just saves time,
0:05:28 > 0:05:30it helps in a professional environment,
0:05:30 > 0:05:33it helps to speed things up, so it's got to be...
0:05:33 > 0:05:35You must use one as well, don't you?
0:05:35 > 0:05:37Yeah, a few, actually.
0:05:37 > 0:05:39We're just going to add a little bit of cream to that.
0:05:39 > 0:05:41Right, so we've got our tomatoes here.
0:05:41 > 0:05:43Run through what we've got in there now.
0:05:43 > 0:05:45In this we've got a little bit of shallot,
0:05:45 > 0:05:49our wild mushrooms, sorry, field mushrooms, we're cooking those down.
0:05:49 > 0:05:51And we're just going to make a simple puree.
0:05:51 > 0:05:54- Can I ask you a question about that thing?- I'm sorry?
0:05:54 > 0:05:56That thing you're banging on about, over there.
0:05:56 > 0:05:58- Is it just hot water in a tub? - Yes.- Yeah.
0:05:58 > 0:06:00LAUGHTER
0:06:00 > 0:06:03- This is all the rage, is it, in cooking?- This is it.
0:06:03 > 0:06:07However, a member of my family, I will not name them,
0:06:07 > 0:06:10did actually phone up when I mentioned doing this
0:06:10 > 0:06:14in my restaurant. They came in, and I've got one of these,
0:06:14 > 0:06:17and they turned around and said they had a go in their footbath.
0:06:17 > 0:06:18LAUGHTER
0:06:18 > 0:06:21A foot spa doesn't have the same effect as that.
0:06:21 > 0:06:24The idea of this is that it it's constantly at that temperature
0:06:24 > 0:06:25and you can alter the temperature,
0:06:25 > 0:06:28but the idea is you cook it at that temperature.
0:06:28 > 0:06:29Bang on, isn't it, really?
0:06:29 > 0:06:32Yea, absolutely. It holds it at the perfect temperature,
0:06:32 > 0:06:34so that temperature will never ever change.
0:06:34 > 0:06:36Right. It's a bit like putting a pan of water on a hob
0:06:36 > 0:06:38and just leaving the gas where it is.
0:06:38 > 0:06:40LAUGHTER
0:06:40 > 0:06:42Except you're 1,000 quid down, yeah?
0:06:42 > 0:06:44LAUGHTER
0:06:44 > 0:06:45- Similar to that, yeah.- Similar.
0:06:45 > 0:06:49I get it. I get it now. I see the appeal now.
0:06:49 > 0:06:51- Yeah, right.- Right, so...
0:06:51 > 0:06:53Mushrooms.
0:06:53 > 0:06:55- We've got trompettes. - You wash these?
0:06:55 > 0:06:57I've washed them. It's the only mushroom I wash.
0:06:57 > 0:06:59Normally I just spray them in water and then brush them,
0:06:59 > 0:07:03but black trompettes get all the dust and the dirt inside,
0:07:03 > 0:07:04so it's good to give them a good wash.
0:07:04 > 0:07:06So they've gone in. You're going to do the...
0:07:06 > 0:07:09Trompette de morte meaning they're a mushroom of death, aren't they?
0:07:09 > 0:07:11That's it, mushroom of death.
0:07:11 > 0:07:13- You're selling this? - What are the mushrooms of death?
0:07:13 > 0:07:15They're the mushrooms of death, yeah.
0:07:15 > 0:07:16Are they?
0:07:16 > 0:07:18Should you be cooking with those?
0:07:18 > 0:07:19LAUGHTER
0:07:19 > 0:07:21We don't know, you're about to find out.
0:07:21 > 0:07:23I find any ingredient with death in it, I leave it alone.
0:07:23 > 0:07:25Don't forget, you'll find Jason's recipe,
0:07:25 > 0:07:27along with all the other studio recipes, on our website.
0:07:27 > 0:07:30Go to...
0:07:30 > 0:07:32Right, the croutons are happening over here.
0:07:32 > 0:07:34You want, in this tomato mixture,
0:07:34 > 0:07:36you want the mustard and some vinegar.
0:07:36 > 0:07:40Yep, and then just to sharpen it up...
0:07:40 > 0:07:42Give it a little bit more flavour.
0:07:42 > 0:07:45Put my mushroom puree in here.
0:07:45 > 0:07:47I'll season this up as well.
0:07:50 > 0:07:51There you go.
0:07:51 > 0:07:53Now, tell us about your restaurant then,
0:07:53 > 0:07:55because it's got the restaurant
0:07:55 > 0:07:56but then you've got function rooms
0:07:56 > 0:07:58and all manner of kitchen stuff,
0:07:58 > 0:08:00but this is your own new venture, isn't it, really?
0:08:00 > 0:08:03- Well, we've been open ten months now.- Yeah.
0:08:03 > 0:08:04Is the egg finished?
0:08:04 > 0:08:07It's been a lifelong... No, no, we've got another hour and 17,
0:08:07 > 0:08:09no, no, another hour and ten minutes.
0:08:09 > 0:08:13- No, no, I'm talking about the ten months you're open. - LAUGHTER
0:08:13 > 0:08:14All right, so that's on.
0:08:14 > 0:08:17Yeah, and it's just been a lifelong dream to have my own restaurant.
0:08:17 > 0:08:19After 25 years working for other chefs,
0:08:19 > 0:08:21I've finally got my own establishment
0:08:21 > 0:08:24- where I can sort of...- Do your own thing.- Express myself, yeah.
0:08:24 > 0:08:26I'll do that, you can do the sauce.
0:08:26 > 0:08:28So you've got that.
0:08:28 > 0:08:32- Do you want to show us this egg then?- Yeah, go and get those out.
0:08:34 > 0:08:36I'll get this lot ready.
0:08:37 > 0:08:40I'll just put this back onto...
0:08:40 > 0:08:43I can use that pan again, James, to put the mushroom puree in.
0:08:43 > 0:08:45James, when you were tossing things just now,
0:08:45 > 0:08:47- when those flames happened? - What's that?
0:08:47 > 0:08:50You know when you were tossing just now and those flames came out?
0:08:50 > 0:08:53I always get quite excited when I see that. How would you actually do it?
0:08:53 > 0:08:55- I've never managed to do that. - How do you do what?
0:08:55 > 0:08:57Get it to go with the fire to come out, the flames and stuff.
0:08:57 > 0:08:59Well, you just do that.
0:08:59 > 0:09:01- Yeah, but with the flames. - LAUGHTER
0:09:01 > 0:09:04- I can do that, that's doing it without the flames.- Right.
0:09:04 > 0:09:07It's the flames that are impressing me, not just the...
0:09:07 > 0:09:08All right, I'll show you in a minute.
0:09:08 > 0:09:11I'm going to do these pancakes in about ten minutes
0:09:11 > 0:09:13- and I'll show you that. - All right.- We've got Crepes Suzette.
0:09:13 > 0:09:15I'm going to need about five of those,
0:09:15 > 0:09:17- just pick the nice ones out.- OK.
0:09:17 > 0:09:21- Right, that's that.- We'll need the egg? Where's my water? Here we go.
0:09:21 > 0:09:23- So the bacon is there.- Yeah.
0:09:24 > 0:09:27We've go like that, so I'm going to take the eggs out.
0:09:27 > 0:09:30We'll crack a couple, see how we get on.
0:09:30 > 0:09:32That's it.
0:09:33 > 0:09:34Here we go, like so.
0:09:35 > 0:09:37The moment of truth.
0:09:40 > 0:09:42Just grab me the other one, James.
0:09:43 > 0:09:46That's it, that's one. We've got one.
0:09:46 > 0:09:48Right, so now we're ready to plate.
0:09:48 > 0:09:52So we take the tomato compote.
0:09:52 > 0:09:53I'll season this up for you.
0:09:53 > 0:09:56Could you pass me a spoon, James?
0:09:56 > 0:09:57- Thank you.- There you go.
0:09:57 > 0:10:02So the tomato compote goes in the middle, like so.
0:10:02 > 0:10:03Why are those eggs...?
0:10:03 > 0:10:05I thought you were doing the eggs in the other thing.
0:10:05 > 0:10:08Yeah, the eggs, they've been in. They've cooked in there.
0:10:08 > 0:10:10Why have you put other eggs in there then?
0:10:10 > 0:10:11LAUGHTER
0:10:11 > 0:10:14Is that a special 800-quid bowl you've got there?
0:10:14 > 0:10:15LAUGHTER
0:10:15 > 0:10:17These are the ones that went in an hour ago.
0:10:17 > 0:10:18Are they? Oh.
0:10:18 > 0:10:20- So these are the ones we did earlier.- I see.
0:10:20 > 0:10:22And on goes the mushroom puree, like so.
0:10:24 > 0:10:27Then we're going to take out our egg.
0:10:27 > 0:10:31- So we just...you see how softly poached that is?- Yeah.
0:10:31 > 0:10:34Very softly poached, that.
0:10:34 > 0:10:38Just add a little bit of pepper and salt on the top, like so.
0:10:38 > 0:10:41- Just put a bit of parsley on for me, James.- Yep.
0:10:41 > 0:10:44Then we add the trompettes of death.
0:10:45 > 0:10:47There you go, that's for you.
0:10:47 > 0:10:48LAUGHTER
0:10:48 > 0:10:50Why are they called trompettes of death? I missed that.
0:10:50 > 0:10:52Because they're special for you.
0:10:52 > 0:10:54A few little croutons around, like so.
0:10:54 > 0:10:56A little bit of parsley.
0:10:56 > 0:11:00And now it's starting to look like a full English breakfast.
0:11:00 > 0:11:02Not a Welsh breakfast, a full English breakfast.
0:11:04 > 0:11:05And that is...
0:11:05 > 0:11:06Oh, no, it's not yet.
0:11:06 > 0:11:08- We forgot this. - Oh, wait. Sorry no, no.
0:11:08 > 0:11:10We forgot the white truffle.
0:11:10 > 0:11:14And then on goes the white truffle for the last...
0:11:14 > 0:11:17- the last bit.- Now this is a spring truffle, isn't it?
0:11:17 > 0:11:20Yeah, these are in season for about four or five weeks this time of year
0:11:20 > 0:11:23and they just taste magnificent. So it's a spring white truffle.
0:11:23 > 0:11:26On they go, like so, and that is
0:11:26 > 0:11:27our full English breakfast...
0:11:29 > 0:11:31..served Pollen Street Social style.
0:11:31 > 0:11:33Have a go at that at home.
0:11:39 > 0:11:41You get to try it.
0:11:41 > 0:11:45- LAUGHTER - Is it one between four, is it?- Yes.
0:11:45 > 0:11:47That's...
0:11:47 > 0:11:48Should I pass it on?
0:11:48 > 0:11:49LAUGHTER
0:11:49 > 0:11:52- You get to try it.- Really? Should I try it? All right, OK.
0:11:52 > 0:11:55Tell us what you think. Now this is on your tasting menu as well?
0:11:55 > 0:11:57- It's on the tasting menu, a smaller version.- Yeah, right.
0:11:57 > 0:12:00Oh, that's incredibly softly poached.
0:12:01 > 0:12:04These are becoming more and more popular, I have to say,
0:12:04 > 0:12:06but people have got to know what to do with them -
0:12:06 > 0:12:08that's the problem with it.
0:12:10 > 0:12:11Is that a good egg?
0:12:11 > 0:12:12That's a good egg.
0:12:12 > 0:12:13Worth £1,000?
0:12:14 > 0:12:16I'd pay a grand for that.
0:12:16 > 0:12:17LAUGHTER
0:12:21 > 0:12:23And don't worry, if you haven't got a water bath,
0:12:23 > 0:12:26a regular soft boiled egg will do just fine.
0:12:26 > 0:12:30Coming up, I cook a sensational sausage and lentil cassoulet
0:12:30 > 0:12:31for Rachael Stirling,
0:12:31 > 0:12:35after a tasty trip to India with a certain Rick Stein.
0:12:35 > 0:12:38Madurai, one of the oldest cities in South Asia.
0:12:39 > 0:12:44It's been an important trading place for Europe for over 2,000 years.
0:12:52 > 0:12:56This tamil poem, written in the second century AD,
0:12:56 > 0:12:57could also apply today.
0:13:00 > 0:13:02Madurai is a city gay with flags,
0:13:02 > 0:13:06waving over homes and shops selling food and drinks.
0:13:06 > 0:13:08The streets are broad rivers of people,
0:13:08 > 0:13:11folk of every race, buying and selling in the bazaars.
0:13:16 > 0:13:19Around the temple, amid the perfume of ghee and incense,
0:13:19 > 0:13:22are stalls selling sweet cakes, garlands of flowers,
0:13:22 > 0:13:24scented powder and betel paan.
0:13:27 > 0:13:29Those are the folded up leaves that you chew
0:13:29 > 0:13:31that can make you high as a kite.
0:13:37 > 0:13:39Looking across the Madurai skyline,
0:13:39 > 0:13:42I can see why the state of Tamil Nadu
0:13:42 > 0:13:44is known as the Land of Temples.
0:13:44 > 0:13:47These towers belong to the Meenakshi Temple,
0:13:47 > 0:13:51solid granite structures decorated with colourful characters
0:13:51 > 0:13:54from the Hindu divine text.
0:13:54 > 0:13:56RELIGIOUS SINGING
0:14:01 > 0:14:04Not far from the temple is The Modern Restaurant.
0:14:04 > 0:14:08I feel there could be a little touch of Indian irony there.
0:14:08 > 0:14:11Anyway, they purely serve vegetable dishes with lots of rice
0:14:11 > 0:14:15on these banana leaves, which they call sadya.
0:14:18 > 0:14:21There'll always be three to four different curries
0:14:21 > 0:14:24made from lentils, chickpeas, spinach and potatoes.
0:14:24 > 0:14:29But the most popular is sambar, a spicy, rich vegetable stew.
0:14:31 > 0:14:36The main word in this particular recipe is "lots".
0:14:36 > 0:14:38That's lots of tomatoes,
0:14:38 > 0:14:40ditto with the turmeric...
0:14:42 > 0:14:43..shedloads of salt...
0:14:47 > 0:14:49..huge fistfuls of jaggery...
0:14:52 > 0:14:56..and then tamarind water for freshness and acidity.
0:14:56 > 0:15:00Finally, asafoetida, very popular in India,
0:15:00 > 0:15:03especially in places where garlic is frowned upon.
0:15:06 > 0:15:08He's put two lots of asafoetida powder in here,
0:15:08 > 0:15:11first in the original masala and now this powder now.
0:15:11 > 0:15:15Now they're Brahmins, and they do not eat garlic ever,
0:15:15 > 0:15:19and I think asafoetida powder is the sort of closest thing to it.
0:15:23 > 0:15:25A bit hot, isn't it? Can I try a bit?
0:15:26 > 0:15:30- Hot.- All right.- OK, only salt and the tomato juice.
0:15:31 > 0:15:35- Oh, it's good!- Good.- Yeah, really good.- And it's already got chilli
0:15:35 > 0:15:38- and the masala...- Just got the masala?- After is the masala.
0:15:38 > 0:15:41Really nice, great.
0:15:41 > 0:15:44Now, what they call a tarka.
0:15:44 > 0:15:47It's always added at the end, to enhance the flavour,
0:15:47 > 0:15:51and in this case it's made with fenugreek and coriander seeds,
0:15:51 > 0:15:56lentils, then curry leaves and dried Kashmiri chillies.
0:15:56 > 0:15:59Now that's poured into the vegetables,
0:15:59 > 0:16:03as I said, right at the end, and it really lifts the flavour.
0:16:06 > 0:16:10In keeping with tradition, the food is always served in a certain order.
0:16:10 > 0:16:14It's auspicious to place the sweet elements on first,
0:16:14 > 0:16:18followed by carbohydrates, which, in the South, has to be rice.
0:16:19 > 0:16:22Then proteins, in the form of dahls...
0:16:23 > 0:16:27..and, finally nutritious vegetables and then curd.
0:16:32 > 0:16:35This is the only thing they serve here, but everybody loves it.
0:16:35 > 0:16:38Everybody has the same thing.
0:16:38 > 0:16:42I imagine probably half of India at least eats like this,
0:16:42 > 0:16:44all vegetarian.
0:16:44 > 0:16:48And, certainly in southern India, everybody eats off of a banana leaf.
0:16:48 > 0:16:52It's the most perfect vehicle for eating off
0:16:52 > 0:16:56because, when you've finished, you just fold the banana leaf up
0:16:56 > 0:16:58with anything that's left and throw it away.
0:16:58 > 0:17:00But you don't throw it away into the garbage,
0:17:00 > 0:17:03you throw it away for the cows.
0:17:04 > 0:17:07I'm getting very much more used to eating with my hands.
0:17:07 > 0:17:10I still find it very difficult
0:17:10 > 0:17:13because one's unfamiliar with eating with one hand,
0:17:13 > 0:17:17and it's very difficult to stop from getting extremely covered,
0:17:17 > 0:17:22not only all over my hands but all over my shirt and trousers.
0:17:22 > 0:17:25The technique, apparently, is not to get the rice too wet
0:17:25 > 0:17:29and definitely you sort of roll it around a bit like this.
0:17:29 > 0:17:32Then you use your thumb to sort of fire it into your mouth.
0:17:34 > 0:17:35And I'm beginning to get it.
0:17:35 > 0:17:38And I think, as you begin to get it...
0:17:38 > 0:17:41you begin to get to enjoy it.
0:17:43 > 0:17:44So, to cook.
0:17:44 > 0:17:47And I wonder, has there ever been a better
0:17:47 > 0:17:51location for a television chef to cook his heart out,
0:17:51 > 0:17:54surrounded by lovely birds and animals
0:17:54 > 0:17:56on the edge of this beautiful lagoon?
0:17:57 > 0:18:00Well, this is just the most famous dish, I would suggest,
0:18:00 > 0:18:02in the whole of Southern India.
0:18:02 > 0:18:04It's called sambar
0:18:04 > 0:18:07and it's a celebration of vegetable markets everywhere.
0:18:07 > 0:18:11It reminds me of walking down a long street quite near the temple,
0:18:11 > 0:18:15just with one side, loads and loads of vegetable shops,
0:18:15 > 0:18:18some large, some small and some just with a woman
0:18:18 > 0:18:21with a couple of vegetables in from the country,
0:18:21 > 0:18:24and just marvelling at the variety.
0:18:24 > 0:18:28And of course you've got to have a dish that uses all those vegetables,
0:18:28 > 0:18:29and sambar it is.
0:18:29 > 0:18:31And here's the vegetables,
0:18:31 > 0:18:34just a selection that we got from the market this morning.
0:18:34 > 0:18:37We've got some okra there, carrots, we've got some pumpkin,
0:18:37 > 0:18:40we've got some tomato, got chillies. You name it, it's there,
0:18:40 > 0:18:45and I'm just going to add this to the boiling water here.
0:18:45 > 0:18:47Oh, I've just heard, I've heard that tip-tap-tip.
0:18:47 > 0:18:50I've forgotten one really important ingredient
0:18:50 > 0:18:52that goes into it every sambar, that's moong dahl,
0:18:52 > 0:18:56those tiny little dhal, which actually cook so quickly
0:18:56 > 0:19:01that they will soften just as quick as the other vegetables cook.
0:19:01 > 0:19:05I've used green mung but over here they prefer to use yellow.
0:19:05 > 0:19:08Now a teaspoon of turmeric and a teaspoon of sugar.
0:19:10 > 0:19:13I'm just going to leave that to boil and simmer away,
0:19:13 > 0:19:17and now I'm going to make a masala to pour into this.
0:19:17 > 0:19:20So, into some oil, I add a teaspoon of chana dhal,
0:19:20 > 0:19:23some fenugreek and coriander seeds
0:19:23 > 0:19:27and three to four vibrant Kashmiri chillies,
0:19:27 > 0:19:31a good handful of curry leaves and the obligatory asafoetida.
0:19:33 > 0:19:36Now comes the fun bit, and the thing I look forward to the most,
0:19:36 > 0:19:39turning the fried masala into a smooth paste,
0:19:39 > 0:19:44using my trusty first-class wet spice grinder.
0:19:48 > 0:19:51Just make sure the lid of your liquidiser is securely on,
0:19:51 > 0:19:57otherwise hot oil could go over your shirt and your face.
0:19:57 > 0:20:00Or in my case, WILL go over your shirt and your face.
0:20:03 > 0:20:06Mental note, I was thinking,
0:20:06 > 0:20:13in the final recipe, let the masala ingredients cool before blending.
0:20:13 > 0:20:14There we go.
0:20:14 > 0:20:17So now what I'm going to do is make a tarka.
0:20:17 > 0:20:22Now, a tarka is what you stir into quite a few dhals, right at the end,
0:20:22 > 0:20:26and it's normally things like really quite hard-fried onions,
0:20:26 > 0:20:28mustard seeds, fenugreek seeds.
0:20:28 > 0:20:31But if you stir that into something like this sambar,
0:20:31 > 0:20:33or a dhal at the last minute,
0:20:33 > 0:20:36it just gives it a real sort of flavour lift
0:20:36 > 0:20:38called a tarka, hence tarka dhal.
0:20:41 > 0:20:44Before serving, add a final handful of curry leaves
0:20:44 > 0:20:47and enjoy with a plate full of idlis
0:20:47 > 0:20:49and some coconut and tomato chutneys.
0:20:49 > 0:20:52It's really nice.
0:21:00 > 0:21:04Now, Rick there mentioned a plateful of idlis. What are idlis?
0:21:04 > 0:21:07Idlis are steamed rice cake and they are eaten with sambar,
0:21:07 > 0:21:10which he was making, coconut chutney and tomato chutney.
0:21:10 > 0:21:12So that's that little bun that was next to it?
0:21:12 > 0:21:15That little bun, yes. They're steamed buns, so make a batter
0:21:15 > 0:21:17and then ferment and then steam it.
0:21:17 > 0:21:20There you go. Rick used some very special lentils for his curry,
0:21:20 > 0:21:21but there are lots of different varieties
0:21:21 > 0:21:23you can easily get in the shops.
0:21:23 > 0:21:26Now, I've got some readily available ones, these are puy lentils,
0:21:26 > 0:21:28and I'm going to use these to complement this dish.
0:21:28 > 0:21:31It's a mixture of sort of two different dishes, I suppose.
0:21:31 > 0:21:33We're going to spice it up with a little bit of cumin seeds,
0:21:33 > 0:21:36but predominantly the thing's based on these things over here,
0:21:36 > 0:21:38Toulouse sausages, because Stefan is in here.
0:21:38 > 0:21:41Normally Toulouse sausages are in the circle,
0:21:41 > 0:21:43but these ones... Same filling that we've got in here,
0:21:43 > 0:21:47which is this really sort of fantastic full meaty pork sausage,
0:21:47 > 0:21:50and I'm going to fry these with some bacon to get a colour,
0:21:50 > 0:21:53so it's like a... I think it's like the ultimate cassoulet, really,
0:21:53 > 0:21:55but we're going to use the lentils to thicken it
0:21:55 > 0:21:58and serve that with some mashed potato as well.
0:21:58 > 0:22:00So, the first thing we do is just chop the bacon up.
0:22:00 > 0:22:01Now, because of what it is,
0:22:01 > 0:22:03it is actually quite a rustic-y sort of dish.
0:22:03 > 0:22:06You don't want to sort of chop the bacon too small.
0:22:06 > 0:22:08So what we're going to do is get the pan on here
0:22:08 > 0:22:10and then take these sort of fabulous Toulouse sausages,
0:22:10 > 0:22:14which, for these sort of size, you get one per portion really.
0:22:14 > 0:22:16And throw the bacon in,
0:22:16 > 0:22:19and just start to colour that nicely.
0:22:19 > 0:22:22And then we're going to use a mixture of different veg, really, for our base.
0:22:22 > 0:22:24We've got some onions, we've got some carrots,
0:22:24 > 0:22:27I've got a little bit of celery, and then we've got some leek,
0:22:27 > 0:22:30and I'm just going to just basically sweat that off in a pan
0:22:30 > 0:22:33and then start to make sort of our casserole part of this.
0:22:33 > 0:22:36So, we mentioned at the top of the show that you're extremely busy,
0:22:36 > 0:22:39but acting was probably definitely something in your blood,
0:22:39 > 0:22:42first of all, because your parents are both sort of in the trade.
0:22:42 > 0:22:44No, no, my dad isn't.
0:22:44 > 0:22:47Well, your dad was. It's theatre.
0:22:47 > 0:22:49He produced a couple of plays but he's not, no, no,
0:22:49 > 0:22:51he's not in the theatre really.
0:22:51 > 0:22:54He got into it because he sort of wanted to be involved with my mum,
0:22:54 > 0:22:57but mum has been obviously a successful actress
0:22:57 > 0:22:59all her life, pretty much.
0:22:59 > 0:23:02- Just a bit, Diana Rigg. - I know, my brilliant ma.
0:23:02 > 0:23:04So, do you get any advice still from her
0:23:04 > 0:23:06or is it something that she just leaves it to you now?
0:23:06 > 0:23:08Um, I always... Well, we always...
0:23:08 > 0:23:11We love giving each other, you know, notes.
0:23:11 > 0:23:14So you come and see a performance or something and...
0:23:14 > 0:23:17She came to see the show, in fact, on Tuesday night
0:23:17 > 0:23:22and gave me a couple of really good ideas for a couple of lines.
0:23:23 > 0:23:26Just some suggestions as to how to deliver them
0:23:26 > 0:23:27and they were brilliant.
0:23:27 > 0:23:29We love one another's notes.
0:23:29 > 0:23:32This is a theatre, well, a show that you're doing now,
0:23:32 > 0:23:34a play that you're doing, and often we get actors
0:23:34 > 0:23:37and actresses coming on the show to plug things.
0:23:37 > 0:23:38Yeah, I'm not plugging anything.
0:23:38 > 0:23:41- You're not plugging because it's sold out!- Sold out.
0:23:41 > 0:23:43So, people can't get in. But, if they can get in,
0:23:43 > 0:23:45what are they about to see in this new play of yours?
0:23:45 > 0:23:47Well, it's Variation On A Theme.
0:23:47 > 0:23:50It's a Rattigan play that came out in 1958,
0:23:50 > 0:23:54directed by John Gielgud and starred Margaret Leighton and Jeremy Brett,
0:23:54 > 0:23:56who went on to become Sherlock in those days.
0:23:56 > 0:23:59And it was a disaster.
0:23:59 > 0:24:01LAUGHTER
0:24:01 > 0:24:03You've never read such bad reviews.
0:24:03 > 0:24:05I mean, I admit it, was the worst. It was terrible...
0:24:05 > 0:24:06He went off with his...
0:24:06 > 0:24:09The writer went off with his tail between his legs
0:24:09 > 0:24:10and hid for a few years afterwards
0:24:10 > 0:24:13because it had been such a full-blown disaster.
0:24:13 > 0:24:16But I did a reading of the play Variation On A Theme
0:24:16 > 0:24:17two years ago in Chichester, and I knew,
0:24:17 > 0:24:21he's got this wonderful... Rattigan writes wonderful heroines
0:24:21 > 0:24:23and the lead woman is called Rose Fish.
0:24:23 > 0:24:25- IN A BIRMINGHAM ACCENT:- Rose Fish.
0:24:25 > 0:24:29She's originally from Birmingham and she's just got great soul.
0:24:29 > 0:24:31And it's based on La Dame Aux Camelias,
0:24:31 > 0:24:33which is the story of a woman who's dying,
0:24:33 > 0:24:35who has an affair with a younger man and basically...
0:24:36 > 0:24:40..La Traviata is based on this plot line.
0:24:40 > 0:24:42Anyway, so we did this reading
0:24:42 > 0:24:45and I knew that there was something about the show.
0:24:45 > 0:24:48The director, Michael Oakley, and I
0:24:48 > 0:24:51didn't expect the response that we got from the audience,
0:24:51 > 0:24:53which was fantastic.
0:24:53 > 0:24:57Anyway, so two years later we're doing it. We've cut it a lot.
0:24:57 > 0:24:58We went back to the original script.
0:24:58 > 0:25:01We went to the British library and looked at Rattigan's original
0:25:01 > 0:25:03handwritten version of the script.
0:25:03 > 0:25:06Did a lot of work on it, cut it, trimmed it, cast it.
0:25:06 > 0:25:09You can tell it's a storyline that excites you anyway.
0:25:09 > 0:25:11Yeah, I love it. Well, I just love the heroine.
0:25:11 > 0:25:16She's funny, and rude, and loud, and vulgar and all things I like.
0:25:16 > 0:25:18LAUGHTER
0:25:18 > 0:25:20All the characters that you play,
0:25:20 > 0:25:22they've been sort of unique in a way.
0:25:22 > 0:25:23Is that what appeals you to the script?
0:25:23 > 0:25:25Yeah, unique or cross-dressers.
0:25:25 > 0:25:26LAUGHTER
0:25:26 > 0:25:28We'll talk about that later.
0:25:28 > 0:25:31I play a lot of men. I've had a few sausages shoved down my pants.
0:25:31 > 0:25:32LAUGHTER
0:25:32 > 0:25:34Anyway, moving on, right.
0:25:34 > 0:25:36We've got our veg over here. This has got some...
0:25:36 > 0:25:38Let me have a look. Can I come over there?
0:25:38 > 0:25:39This is our diced veg.
0:25:39 > 0:25:42We've got the bay leaves, we've got the cumin seeds in there.
0:25:42 > 0:25:44- It's burning. - It's not burning, it's just...
0:25:44 > 0:25:46LAUGHTER Rachael, it's caramelising.
0:25:46 > 0:25:48That's the difference, all right?
0:25:48 > 0:25:50In we go with the red wine.
0:25:50 > 0:25:52And then you take the Toulouse sausages,
0:25:52 > 0:25:54everything else, the whole lot goes in
0:25:54 > 0:25:55with all the bacon and everything
0:25:55 > 0:25:58And then we take the beef stock...
0:26:00 > 0:26:02..good-quality beef stock.
0:26:02 > 0:26:04And then, when we've done all that...
0:26:04 > 0:26:06- Oh, it's all delicious and... - Well, it is.
0:26:06 > 0:26:09The best thing about this is you take your puy lentils now,
0:26:09 > 0:26:12and these don't need soaking, you just pop them straight in,
0:26:12 > 0:26:15and this will thicken up in your casserole, in your cassoulet.
0:26:15 > 0:26:18So you cook this down, with all these lentils and everything else.
0:26:18 > 0:26:21I can't smell it, I can only smell your aftershave.
0:26:21 > 0:26:22LAUGHTER
0:26:24 > 0:26:27If you're fancy farm thing wasn't enough,
0:26:27 > 0:26:29I'm getting hit again, you see?
0:26:29 > 0:26:31Put the lid on.
0:26:31 > 0:26:32Here, smell that.
0:26:33 > 0:26:35SHE SCREAMS
0:26:35 > 0:26:36You touched me with it.
0:26:36 > 0:26:37That is smoked duck.
0:26:37 > 0:26:40That will get rid of the aftershave.
0:26:40 > 0:26:44Right, and we cook this for 30 minutes.
0:26:44 > 0:26:45And then we lift the lid off,
0:26:45 > 0:26:47and then you end up with this stew, you see.
0:26:47 > 0:26:50Now we're going to finish that off with the smoked duck.
0:26:50 > 0:26:51That does smell good.
0:26:51 > 0:26:52Thank you, thank you.
0:26:52 > 0:26:55Anyway, as well as you're doing that play at the moment,
0:26:55 > 0:26:57you're also doing something else.
0:26:57 > 0:26:59- You're actually learning lines for another new play.- Yes.
0:26:59 > 0:27:02Mike Bartlett's new play, An Intervention.
0:27:02 > 0:27:04- Tell us about that one. - Oh, it's brilliant.
0:27:04 > 0:27:06It's at the Watford Palace Theatre.
0:27:06 > 0:27:09I did Medea with him last year
0:27:09 > 0:27:13and he's just one of our brightest, best young writers.
0:27:13 > 0:27:18And he's written this new play, produced by Paines Plough,
0:27:18 > 0:27:22called An Intervention, which we start in two weeks, I think.
0:27:22 > 0:27:26And it's a two-hander, two characters, a boy and a girl,
0:27:26 > 0:27:27and they don't stop talking for 70 pages,
0:27:27 > 0:27:29but it will be an hour-long, no interval.
0:27:29 > 0:27:31I can see you'll be quite good at that.
0:27:31 > 0:27:32LAUGHTER
0:27:34 > 0:27:36All right.
0:27:37 > 0:27:39It's the perfect part for you, isn't it, really?
0:27:39 > 0:27:42You've made me cry. My eye is running now.
0:27:42 > 0:27:44It's all right. I'm just looking forward to the tripe
0:27:44 > 0:27:45coming in about 15 minutes, now.
0:27:45 > 0:27:47Watch me hurl.
0:27:47 > 0:27:48So, you've got black pepper,
0:27:48 > 0:27:52we're going to finish off with this with butter in there.
0:27:52 > 0:27:55And that just gets stewed out. I put the smoked duck...
0:27:55 > 0:27:57- God, that looks good. - The duck confit has gone in there.
0:27:57 > 0:27:59You can buy that in a tin as well, which is fantastic.
0:27:59 > 0:28:01We've got the sausages in there.
0:28:01 > 0:28:04Anyway, the mashed potato, double cream, butter...
0:28:04 > 0:28:06Do you put nutmeg in mashed potato?
0:28:06 > 0:28:08No, no, no, salt and pepper, no.
0:28:08 > 0:28:09A little bit of that in there as well.
0:28:09 > 0:28:11And then we're going to serve that almost as it is
0:28:11 > 0:28:13with the casserole really as well.
0:28:13 > 0:28:15But you've done so many different things from TV.
0:28:15 > 0:28:18Obviously we talk about the Bletchley Circle,
0:28:18 > 0:28:21which is a great storyline as well, based on...
0:28:21 > 0:28:23Well, tell the people who haven't seen it.
0:28:23 > 0:28:25It's based on these codebreakers, or ex-codebreakers.
0:28:25 > 0:28:27Yeah, exactly.
0:28:27 > 0:28:30It's a sort of imaginary life of what happened to these women
0:28:30 > 0:28:32who worked at Bletchley during the war...
0:28:32 > 0:28:36where secretly, having signed the Official Secrets Act,
0:28:36 > 0:28:38they broke the German enigma code.
0:28:38 > 0:28:40And so...
0:28:40 > 0:28:43they were seconded from... the brightest minds from Britain,
0:28:43 > 0:28:45were seconded to this secret place, Bletchley Park,
0:28:45 > 0:28:48which exist now, it's just out in Milton Keynes.
0:28:48 > 0:28:52And these codebreakers got to work,
0:28:52 > 0:28:56but after the war they had to go back to their normal domestic lives
0:28:56 > 0:28:58and they weren't allowed to say to anyone,
0:28:58 > 0:29:01"By the way, this is what I did during the war."
0:29:01 > 0:29:02So this is the imagined life
0:29:02 > 0:29:05of what happened to these four, five now, amazing women.
0:29:05 > 0:29:07Of course, you can buy it on DVD now as well,
0:29:07 > 0:29:08- particularly the last series.- Yes.
0:29:08 > 0:29:10You're filming a new series as well?
0:29:10 > 0:29:12Well, they're writing some brilliant storylines,
0:29:12 > 0:29:15we wait to see whether it gets commissioned by ITV or not.
0:29:15 > 0:29:17- I'm sure it will, I'm sure it will. - I hope so.
0:29:17 > 0:29:19And not just that, you've got a new thing called The Game as well,
0:29:19 > 0:29:22- which is based on MI5. - The Game, yeah, yeah.
0:29:22 > 0:29:23It's a spy series. Oh, can I start?
0:29:23 > 0:29:28Yeah, well, good luck with everything. Fill your boots.
0:29:28 > 0:29:30Thanks.
0:29:30 > 0:29:32I'm not very glamorous when I eat.
0:29:32 > 0:29:33It's all right.
0:29:35 > 0:29:39Oh, oh! That's good!
0:29:43 > 0:29:46A knockout recipe, quite literally.
0:29:46 > 0:29:47I'm glad you enjoyed it, Rachael.
0:29:47 > 0:29:50Now, if you'd like to try cooking any of the fabulous studio recipes
0:29:50 > 0:29:51you've seen on today's show,
0:29:51 > 0:29:55all of those are just a click away at BBC.co.UK/recipes.
0:29:55 > 0:29:58Today we're looking back at some of the very best cooking
0:29:58 > 0:30:00from the Saturday Kitchen archives.
0:30:00 > 0:30:03And next up is an easy to follow one-pot country classic
0:30:03 > 0:30:05that's perfect for any Sunday lunch.
0:30:05 > 0:30:09And when it's cooked by none other than the magnificent Martin Blunos,
0:30:09 > 0:30:12there's no doubt it's going to taste great too.
0:30:12 > 0:30:14- Great to have you on the show. - Thank you.
0:30:14 > 0:30:16This dish is in contrast to sort of John's dish,
0:30:16 > 0:30:18basically the opposite really.
0:30:18 > 0:30:22Yeah, it is. It is a long cook, but it's boiled, it is simmered.
0:30:22 > 0:30:24It's a real sort of country, sort of simple one-pot cook.
0:30:24 > 0:30:26- OK, so what are we cooking? - What are we cooking?
0:30:26 > 0:30:29We're doing a collar of boiled bacon
0:30:29 > 0:30:31with veggies and parsley dumplings.
0:30:31 > 0:30:34OK, now, the veggies that we've got in here, we've got the carrots...
0:30:34 > 0:30:36Carrots, you've got celery, you've got onions, we've got garlic,
0:30:36 > 0:30:39- a little bit of peppercorns and butter.- Dumplings...
0:30:39 > 0:30:42Dumplings, we've got the parsley, which is... parsley sauce and ham is
0:30:42 > 0:30:45a classic, so parsley with the suet, flour and a bit of mustard water.
0:30:45 > 0:30:47OK, and we've got our pork. Where's this from?
0:30:47 > 0:30:49This is from Bristol, just outside, West Country.
0:30:49 > 0:30:52- Not from Bristol, where's it from on the animal?- Oh, right.
0:30:52 > 0:30:54LAUGHTER
0:30:54 > 0:30:56Well, you asked, you asked.
0:30:56 > 0:30:58OK, no, it's the collar, this is the collar. So it's this bit here,
0:30:58 > 0:31:02it's the top of the shoulder, and it's a bit of a...
0:31:02 > 0:31:03it's got a lot of sinews to it.
0:31:03 > 0:31:06It's halfway between the sort of back and streaky bacon.
0:31:06 > 0:31:08That's what we're... It's that half and half.
0:31:08 > 0:31:10Yeah, but there's a lot more eyes of meat there
0:31:10 > 0:31:12that give it much more flavour.
0:31:12 > 0:31:15And it's a piece of meat that has done a bit of work
0:31:15 > 0:31:17because obviously the head is sort of bobbing up and down,
0:31:17 > 0:31:20- so it needs that long, slow cook. - OK.
0:31:20 > 0:31:22Right so, first thing is, you're peeling the veg there.
0:31:22 > 0:31:24Collar goes into a pan
0:31:24 > 0:31:28and into that we're going to put our cinnamon.
0:31:28 > 0:31:31Now this has been soaked, this collar, overnight?
0:31:31 > 0:31:33Yeah, soaked overnight to get the salt out
0:31:33 > 0:31:34- because it's a cured piece of meat.- Yeah.
0:31:34 > 0:31:38And you soak it overnight in a big bucket of water, put a slate on it,
0:31:38 > 0:31:40keep it outside, stop the cats getting into it.
0:31:40 > 0:31:42In this weather, it'll do that.
0:31:42 > 0:31:44What you want to try to do is draw the salt out of it.
0:31:44 > 0:31:45The cure, get the cure out of it.
0:31:45 > 0:31:47We've got an onion going in there as well,
0:31:47 > 0:31:50half an onion, and we're going to pop into that a good old...
0:31:50 > 0:31:53In this weather, you'll be chipping it out the bucket.
0:31:53 > 0:31:56A bottle of cider. All right.
0:31:56 > 0:31:59- Good old West Country ingredient there.- Yeah.
0:31:59 > 0:32:01And as it's all from that manner,
0:32:01 > 0:32:03you don't want to start putting wine in there.
0:32:03 > 0:32:06We're going to use it, you know, it's the local pork
0:32:06 > 0:32:08so we're going to use local booze, which is cider.
0:32:08 > 0:32:11OK, now top that with water and all we're going to do then
0:32:11 > 0:32:13is bring that to the boil
0:32:13 > 0:32:16and you cook that out for about 45-50 minutes.
0:32:16 > 0:32:18It doesn't matter if it goes over.
0:32:18 > 0:32:20The thing here is the time...
0:32:20 > 0:32:21Just washing my hands.
0:32:21 > 0:32:23You want to make sure,
0:32:23 > 0:32:25if you put the point of a knife into it, it's going to come off.
0:32:25 > 0:32:28- Just gently simmer it on the stove? - Gently simmer it on the stove.
0:32:28 > 0:32:31Once it's done, you'll see what happens is it comes out like this.
0:32:31 > 0:32:33And what happens is the skin swells up.
0:32:33 > 0:32:35All the flavour starts coming into the stock,
0:32:35 > 0:32:38the cinnamon and the spices that we've got there.
0:32:38 > 0:32:40- Yeah.- I'm going to pop that out now...
0:32:40 > 0:32:42- Into...- Now, to find this cut of meat as well,
0:32:42 > 0:32:45it's quite difficult to find in the supermarket. Butchers will...
0:32:45 > 0:32:49The markets tend to go for the loins and bits and pieces, but big stuff like this
0:32:49 > 0:32:51you'd have to go to probably a butcher's to find.
0:32:51 > 0:32:53Yeah, your butcher will sort it out for sure because it is,
0:32:53 > 0:32:56it's a cheap cut. That's why I think the supermarkets don't stock it -
0:32:56 > 0:32:58because they're not making enough money from it.
0:32:58 > 0:33:01Yeah we're probably looking at what, 6-7, 7-8 quid, maximum?
0:33:01 > 0:33:03Yeah, exactly, but look how much you've got.
0:33:03 > 0:33:04That's a lot of meat there,
0:33:04 > 0:33:07so what I'm going to do now is take the string off and...
0:33:07 > 0:33:09take that little bit of fat from the top.
0:33:09 > 0:33:11Now, John, do you ever cook stuff like this,
0:33:11 > 0:33:13the collars and stuff like that?
0:33:13 > 0:33:17Absolutely. I think the same principle...
0:33:17 > 0:33:19matters when you're cooking muscle groups
0:33:19 > 0:33:22that have been working a lot more. Exactly what Martin said, you know,
0:33:22 > 0:33:23it just needs a bit longer,
0:33:23 > 0:33:26turn the temperature down a little bit more than a usual braise.
0:33:26 > 0:33:29And what you need to look after in the collar is collagen,
0:33:29 > 0:33:32which that is why it's tough, so you need to break the collagen down,
0:33:32 > 0:33:33make it nice and soft and supple,
0:33:33 > 0:33:35but leave the collagen in the meat so it's moist.
0:33:35 > 0:33:37- You make it sound like make-up. - LAUGHTER
0:33:37 > 0:33:40- Yeah, a bit of mascara. - LAUGHTER
0:33:40 > 0:33:42Right, what I've done, I've taken the fat off,
0:33:42 > 0:33:44the strings off and the fat, get rid of that.
0:33:44 > 0:33:47And we've got our pan here, so we're going to pop into that
0:33:47 > 0:33:50the butter and we've got a few peppercorns, and what we need to do
0:33:50 > 0:33:53is just fry off all that lovely veg you've prepped up.
0:33:53 > 0:33:54- I'll turn that up.- Lovely.
0:33:54 > 0:33:56So they're white peppercorns you've got in there.
0:33:56 > 0:33:59White peppercorns and whole-peeled garlic,
0:33:59 > 0:34:01and we're going to put the whole shallots in as well.
0:34:01 > 0:34:04- Maybe not that one.- Apart from that one, I'll leave that one.
0:34:04 > 0:34:07All we're going to do is just get a little bit of colour on there
0:34:07 > 0:34:10cos this is where you start drawing out the flavour from the veg,
0:34:10 > 0:34:13and it's this second process of the cooking which makes the difference.
0:34:13 > 0:34:16You could actually just carry on cooking your collar in the water
0:34:16 > 0:34:19there, let it cool down, slice it up, make a parsley sauce.
0:34:19 > 0:34:20Now, I mentioned that you've been
0:34:20 > 0:34:23consulting for restaurants, and bits and pieces, but this pub...
0:34:23 > 0:34:28Yeah, the pub. The Reservoir in Charlton Kings in Cheltenham,
0:34:28 > 0:34:30great pub. This is one of the dishes we've got on.
0:34:30 > 0:34:32If you go there tonight, you will get collar of bacon
0:34:32 > 0:34:35with parsley dumplings. Because of the weather!
0:34:35 > 0:34:38Cost you 36 quid. LAUGHTER
0:34:38 > 0:34:40No, I'm only joking.
0:34:40 > 0:34:41Yeah, I was going to say.
0:34:41 > 0:34:44Right, OK. No, but it is, it's a simple homely dish.
0:34:44 > 0:34:46This is the sort of thing, it's not a gastro-pub,
0:34:46 > 0:34:47- it's a pub with real food.- Yeah.
0:34:47 > 0:34:49What we've got there, the veg goes in,
0:34:49 > 0:34:51- gets a little bit of colour from the butter.- OK.
0:34:51 > 0:34:53Then what we do is we sit this fella back on top
0:34:53 > 0:34:55and then we take some of that cooking liquor,
0:34:55 > 0:34:56that first cooking liquor.
0:34:56 > 0:34:59- So it's like double-cooking it? - Double-cooking it. It's a pot roast
0:34:59 > 0:35:02cos what we need to do now is we're going to get this on the go.
0:35:02 > 0:35:04This goes into the oven and then we add our dumplings.
0:35:04 > 0:35:06So we put some of that cooking liquor in,
0:35:06 > 0:35:08that's going to soften the veg, which will be sweated a bit
0:35:08 > 0:35:09to sort of draw the flavour out,
0:35:09 > 0:35:11and then it finishes cooking the meat off.
0:35:11 > 0:35:14The reason why you kept them quite chunky, those veg,
0:35:14 > 0:35:16is because you're going to cook it again but you serve it...
0:35:16 > 0:35:19We serve it with it. And you don't want it to break down too much,
0:35:19 > 0:35:22so if you make them too small... So that lot goes into the oven.
0:35:22 > 0:35:24We'll just move that one out of the way, bring that up,
0:35:24 > 0:35:26and then we're going to make our dumplings.
0:35:26 > 0:35:27So, I'll just pop that one on the side.
0:35:27 > 0:35:30Right, next thing, you've got to chop some parsley.
0:35:30 > 0:35:31I'm going to make this dumpling mix.
0:35:31 > 0:35:34I don't know why people have a problem with dumplings
0:35:34 > 0:35:36but it's so simple. It's self-raising flour.
0:35:36 > 0:35:38- Self-raising flour, suet and this is...- Beef suet.
0:35:38 > 0:35:41Beef suet, yeah, because it's not a vegetarian dish, is it?
0:35:41 > 0:35:43- We've got lovely boiled... - Not really, no.
0:35:43 > 0:35:45No, not really, so there you go.
0:35:45 > 0:35:47But if you wanted to, if you wanted to make a vegetarian ones,
0:35:47 > 0:35:49use a bit of veg suet.
0:35:49 > 0:35:51OK, mix that in, that's dry, a little bit of salt and pepper.
0:35:51 > 0:35:54A suet, of course, comes from around the kidneys,
0:35:54 > 0:35:57- the fat around the kidneys. - OK, a little bit of salt and pepper.
0:35:57 > 0:35:59You're going to do the honours there with the parsley.
0:35:59 > 0:36:02And this is just to replace our sort of, our parsley sauce, you know.
0:36:02 > 0:36:04You're going to put plenty of parsley into this mix,
0:36:04 > 0:36:06a very cleansing herb, takes away some of that
0:36:06 > 0:36:08sort of stiffness from the...
0:36:08 > 0:36:10- In there?- Yep, lovely.- There you go.
0:36:10 > 0:36:14Takes away some of that sort of richness from the salt, you know, from the...
0:36:14 > 0:36:17But the idea for this is to make them quite loose, isn't it, really?
0:36:17 > 0:36:18Yeah, you don't want 'em too tight
0:36:18 > 0:36:20because they will tend to stay a bit stodgy,
0:36:20 > 0:36:24and also don't put them in too hot a mixture so that they overcook,
0:36:24 > 0:36:28and sort of swell up very quickly and then draw a lot of fluid in.
0:36:28 > 0:36:30And then what you need to do is you sort of make shapes
0:36:30 > 0:36:35like about the size of a large walnut, I suppose...roughly shapen.
0:36:35 > 0:36:37This is the sort of thing you can do the day before.
0:36:37 > 0:36:39- Make the dumplings to this stage. - Pop them in the fridge.
0:36:39 > 0:36:42Pop them in the fridge. You can do everything well in advance...
0:36:42 > 0:36:45I mean, this is the sort of thing, down my way,
0:36:45 > 0:36:47you put this on, you go out and plough a field, you come home and eat.
0:36:47 > 0:36:48LAUGHTER
0:36:48 > 0:36:51Well, it's not ploughing a field but writing a book
0:36:51 > 0:36:53because you're writing a book, aren't you?
0:36:53 > 0:36:56Well, on Baltic food because my mom and dad are sort of from Latvia -
0:36:56 > 0:36:58Latvia, Estonia, Lithuania -
0:36:58 > 0:37:00and it hasn't been done, and I've got a reason.
0:37:00 > 0:37:02I've still got family there, so my...
0:37:02 > 0:37:04My research in that is much easier to do because, you know...
0:37:04 > 0:37:06What's the essence of that type of food?
0:37:06 > 0:37:10- Well, it's very...- What, peasant food, country cooking, that sort of thing?
0:37:10 > 0:37:12Yeah, I think that's the thing. But when I say that my mom hates it.
0:37:12 > 0:37:14"I'm no peasant." I said "No, I don't mean it..."
0:37:14 > 0:37:16"I don't mean it that way. I mean it in a nice way."
0:37:16 > 0:37:18- Don't upset your mother.- Absolutely.
0:37:18 > 0:37:20Anyway, dumplings, they go into that mixture
0:37:20 > 0:37:21about 15 minutes from cooking
0:37:21 > 0:37:24- and what you're bringing out there is...- The finished article.
0:37:24 > 0:37:26..our finished article.
0:37:26 > 0:37:28- Well, look at that. - Let's just get this all cleaned off.
0:37:28 > 0:37:30I think you don't need to do anything with that,
0:37:30 > 0:37:33just give me little piece of bread and I'll just eat it as it is.
0:37:33 > 0:37:35- Delicious.- Right.
0:37:35 > 0:37:37Lovely, and now you see...
0:37:37 > 0:37:41We get this piece of meat out here, just put that on the side.
0:37:41 > 0:37:43So, what we're going to do first is,
0:37:43 > 0:37:45- let's get our... There's our spoon.- Big spoon, you've got one?
0:37:45 > 0:37:48Yeah, lovely. So we're going to take out some of this
0:37:48 > 0:37:50lovely, chunky whole veg,
0:37:50 > 0:37:54so this is the whole beauty of keeping it all big and chunky.
0:37:54 > 0:37:56Don't forget the carrots on the bias.
0:37:56 > 0:37:57On the...yeah, I'm sorry about that.
0:37:57 > 0:37:59LAUGHTER
0:37:59 > 0:38:01I did that bit.
0:38:01 > 0:38:02Now you see, because it's cured,
0:38:02 > 0:38:04you get that lovely rich sort of colour there.
0:38:04 > 0:38:08I'll just cut a couple of slices off and pop those on.
0:38:08 > 0:38:09Look at that.
0:38:09 > 0:38:14And I'm just going to lay those on. OK... Proper veg.
0:38:14 > 0:38:16And then a couple of these lovely fat dumplings.
0:38:16 > 0:38:18- Extra dumplings, please, extra dumplings.- Right, OK.
0:38:18 > 0:38:20- Extra dumplings.- Extra dumplings.
0:38:20 > 0:38:22Squeeze the muscle in there, Martin.
0:38:22 > 0:38:24LAUGHTER
0:38:24 > 0:38:27- Yeah, OK.- She won't notice. - You're getting an order here.- Yeah.
0:38:27 > 0:38:31And finally you got a dollop of good old classic English mustard there.
0:38:31 > 0:38:33Give me a little bit of this juice
0:38:33 > 0:38:36and we're going to put a nice bit of the juice over.
0:38:36 > 0:38:39- And the dollop of mustard. - And a dollop of mustard.
0:38:39 > 0:38:40Give that a little wipe up.
0:38:40 > 0:38:42- And there you've got... - Remind us what that is again?
0:38:42 > 0:38:46You've got boiled collar of bacon with veggies and parsley dumplings.
0:38:46 > 0:38:47Easy as that.
0:38:51 > 0:38:52APPLAUSE
0:38:52 > 0:38:54Stop it now. Notice how you didn't do that with my...
0:38:54 > 0:38:56LAUGHTER
0:38:56 > 0:38:57I'm not playing these games any more.
0:38:57 > 0:39:00You'll applaud for these lot but not for me, but anyway...
0:39:00 > 0:39:02- There you go.- Yum.
0:39:02 > 0:39:05- Dive in.- Oh, I love this. - Really hearty sort of.
0:39:05 > 0:39:07- Do you like yours dumplings? - I love dumplings.
0:39:07 > 0:39:09Yeah, I thought this was going to be dry, but it's lovely.
0:39:09 > 0:39:12- Look at Angie, straight in there. - It's like a... Oh, absolutely.
0:39:12 > 0:39:13Straight in there.
0:39:13 > 0:39:16- It's comforting, warming... - Dive in, guys.
0:39:16 > 0:39:17That is absolutely delicious.
0:39:17 > 0:39:20Like you say, that cut of meat is very cheap.
0:39:20 > 0:39:22Yeah, yeah. And it's worth searching out, you know.
0:39:22 > 0:39:24Find your butcher, speak to him and then get collar of bacon.
0:39:29 > 0:39:31Wholesome food at its best.
0:39:31 > 0:39:35Now it's time to join the fabulous, late, great Mr Keith Floyd,
0:39:35 > 0:39:38as he continues his tasty trip through Britain and Ireland.
0:39:38 > 0:39:40He's back in Wales today
0:39:40 > 0:39:42and there's a very hungry rugby team that need feeding.
0:39:42 > 0:39:44Enjoy this one.
0:39:45 > 0:39:48And so to the ubiquitous architecture sketch
0:39:48 > 0:39:50and Swansea town centre.
0:39:50 > 0:39:53Inspired by the Normans, the town planners ran amok.
0:39:53 > 0:39:57The influence was right, the execution nearly right.
0:39:57 > 0:39:59And so on balance as a mere layman,
0:39:59 > 0:40:03and wishing to continue the sporting theme, I would say the final score,
0:40:03 > 0:40:09in extra time, was Normans - 153, Swansea planners - 21.
0:40:09 > 0:40:12All their points coming from penalties, of course.
0:40:13 > 0:40:16Happily, they didn't overlook the needs of the inner man.
0:40:16 > 0:40:19This market is crammed full of delicious local produce
0:40:19 > 0:40:21and all piping fresh.
0:40:21 > 0:40:24This farmhouse salted bacon, essential to stews.
0:40:24 > 0:40:27And something I haven't seen for ages,
0:40:27 > 0:40:31Welsh lamb wrapped in a cream stole of cawl.
0:40:31 > 0:40:34But I'm not just here to look, I'm here to cook.
0:40:34 > 0:40:37So it's one for the money, two for the show,
0:40:37 > 0:40:39let's buy the leeks and go, man, go!
0:40:39 > 0:40:43That is a leek, Richard, OK? Very important in Wales.
0:40:46 > 0:40:49When the gilt-edged and embossed invitation card
0:40:49 > 0:40:52tumbled onto my leather-top desk I was intrigued.
0:40:52 > 0:40:55What would I cook for these gentle folk?
0:40:55 > 0:40:58These folk who live in the sleepy village of Kidwelly,
0:40:58 > 0:41:00adorned by castles and contented cows.
0:41:00 > 0:41:03What piece of gastronomic poetry
0:41:03 > 0:41:07would tickle the taste buds of such sensitive and delicate sirs?
0:41:08 > 0:41:11For some extraordinary reason, I never met the man who's going to
0:41:11 > 0:41:13help me cook today on the field of play.
0:41:13 > 0:41:15And for some bizarre reason,
0:41:15 > 0:41:17the England select has never invited me
0:41:17 > 0:41:19to take parties at Twickenham, Cardiff Arms Park
0:41:19 > 0:41:20or even up in Edinburgh.
0:41:20 > 0:41:22And so I've had to learn how to cook,
0:41:22 > 0:41:24learn how to make television programmes,
0:41:24 > 0:41:27just to get myself into the Kidwelly Rugby Club
0:41:27 > 0:41:29to meet a great hero of mine, Ray Gravell,
0:41:29 > 0:41:31the world's most famous centre.
0:41:31 > 0:41:33Enough, enough. Thank you very much, Keith.
0:41:33 > 0:41:35Before you start with the cooking, I must say this -
0:41:35 > 0:41:39you're looking exceptionally well in this Kidwelly rugby kit.
0:41:39 > 0:41:41And be fair, the legs, I'm very impressed with the legs.
0:41:41 > 0:41:43They must be worth a million.
0:41:43 > 0:41:44And I just realised,
0:41:44 > 0:41:47suddenly it struck me straight in the middle of the eyes,
0:41:47 > 0:41:49we've had it wrong for the last hundred years.
0:41:49 > 0:41:51We've been kicking goals with rugby boots.
0:41:51 > 0:41:53We should've been wearing clogs.
0:41:53 > 0:41:55We'd have been more successful.
0:41:55 > 0:41:57Couldn't be more successful than you.
0:41:57 > 0:42:00Anyway, listen, Richard, this is a cookery programme, as you know,
0:42:00 > 0:42:02and we're going to cook cawl, which is to Wales the national dish
0:42:02 > 0:42:04like Lancashire hotpot is to Lancashire,
0:42:04 > 0:42:07like the Irish stew is to the Irish. It's a fabulous dish.
0:42:07 > 0:42:09It's the kind of thing that big, real rugby players need
0:42:09 > 0:42:12after they've beaten the living bejesus out of the English.
0:42:12 > 0:42:14- This is bacon.- Cig moch.
0:42:14 > 0:42:17- This is lamb.- Cig one.
0:42:17 > 0:42:19- These are leeks.- Cennin.
0:42:19 > 0:42:22- These are potatoes. - Tatws, what a word.
0:42:22 > 0:42:25- These are onions.- Though, in South Wales, we call them winwns.
0:42:25 > 0:42:29In North Wales, they say nionod, but...
0:42:29 > 0:42:32The North Walians, they are slightly different to us,
0:42:32 > 0:42:34- but never mind about them. - Carrots.- Morons.
0:42:34 > 0:42:36- Swedes.- Rwdins.
0:42:37 > 0:42:39- Lard.- Lard is lard in any language.
0:42:39 > 0:42:42LAUGHTER
0:42:42 > 0:42:47- And some stewing beef.- Cig eidion. - Cig eidion, so there we are.
0:42:47 > 0:42:48Those are the basic ingredients.
0:42:48 > 0:42:50What we've got to do now,
0:42:50 > 0:42:53someone will blow the whistle. Ray, there's one for you.
0:42:53 > 0:42:54HE SPEAKS IN WELSH
0:42:54 > 0:42:56- What's the English for onion? - That's a swede.
0:42:56 > 0:42:59- Do I kick this or chop it up? - You chop it up.- I chop it.
0:42:59 > 0:43:00- Do I have a knife? - You can use a knife there.
0:43:00 > 0:43:02Start chopping those into fairly small bits.
0:43:02 > 0:43:06Now, listen, you've all seen this chopping process so many times,
0:43:06 > 0:43:09what we're going to do now, while this boring bit goes on,
0:43:09 > 0:43:12we're going to see Ray Gravell's only try against Scotland.
0:43:12 > 0:43:13And when was that?
0:43:13 > 0:43:191978. Well, I was what's commonly known as a creative centre
0:43:19 > 0:43:23and that's simply means you knock the living daylights out of your opposite number.
0:43:23 > 0:43:26But I did score one try for Wales in '78 against Scotland.
0:43:26 > 0:43:28Now I like to think it was a 50-yarder.
0:43:28 > 0:43:30It was nothing of the kind, it was about a five-yarder,
0:43:30 > 0:43:33and I was so happy in scoring I accepted a pass,
0:43:33 > 0:43:34I think from Gareth Edwards.
0:43:34 > 0:43:36It was a shorter penalty kick.
0:43:36 > 0:43:38I hit the Scottish guy over the line,
0:43:38 > 0:43:41not in any kind of anger, but in glee.
0:43:41 > 0:43:43I was so pleased with the try,
0:43:43 > 0:43:47it was a term or a gesture of endearment.
0:43:47 > 0:43:50The tap on the head, getting up after scoring,
0:43:50 > 0:43:52if my memory serves me well.
0:43:52 > 0:43:57OK, on with the chopping. We're got to get this cooking.
0:43:57 > 0:43:59- Am I doing this right? - You're doing good.
0:44:01 > 0:44:04- ANNOUNCER:- Edwards to Winter to Edwards.
0:44:04 > 0:44:08And Gravell is in!
0:44:14 > 0:44:18The whole of the nation will be simply thrilled
0:44:18 > 0:44:23because Ray Gravell is the only member of this Welsh...
0:44:23 > 0:44:27who hasn't previously scored in a major international.
0:44:27 > 0:44:29That's a great moment for him.
0:44:31 > 0:44:32An absolutely brilliant try.
0:44:32 > 0:44:35But there's more to life, sadly, than rugby. There is cooking.
0:44:35 > 0:44:37And we're here making the cawl.
0:44:37 > 0:44:39We've both got identical pots.
0:44:39 > 0:44:43We've melted lard into each one, added onions, the lamb and the beef.
0:44:43 > 0:44:45Richard, come in very close so you can see that.
0:44:45 > 0:44:48They're sizzling away splendidly, nicely sealed.
0:44:48 > 0:44:51Not seasoned in any way yet at this stage.
0:44:51 > 0:44:55What we've got to do next is add the onions... No, not the onions.
0:44:55 > 0:44:58The carrots and the swedes.
0:44:58 > 0:45:01Ray, what is this dish? Where does it really all come from?
0:45:01 > 0:45:05Well, it goes back over the centuries to our great badge
0:45:05 > 0:45:07and it's the first time that Welsh was written.
0:45:07 > 0:45:12We have that history, in the sixth century and therein until
0:45:12 > 0:45:16it was called, cawl was called the food of the badge.
0:45:16 > 0:45:19Now it fed their imagination, I think it fuelled their creativity as well,
0:45:19 > 0:45:22and I think, coupled with that...
0:45:22 > 0:45:24a glass or two of win helped along the way.
0:45:24 > 0:45:27But anyway, in the 14th century,
0:45:27 > 0:45:31Dafydd ap Gwilym was a great man, poet, scholar and a lover,
0:45:31 > 0:45:34and that's where the win comes into it during that time.
0:45:34 > 0:45:36But these guys, they were the top,
0:45:36 > 0:45:39the high echelon of Welsh society, and they ate well.
0:45:39 > 0:45:42And I'm sure that the boys today are going to eat
0:45:42 > 0:45:47as well as those old guys did back in the sixth century.
0:45:47 > 0:45:48I do hope so.
0:45:48 > 0:45:50Now then, the meat is browned off, as we said.
0:45:50 > 0:45:54In we go with our swedes and carrots, OK.
0:45:54 > 0:45:58- Pop those in fast as we can. - Right.- There you are.
0:45:58 > 0:46:01- That's done there. Sorry about that. - Whoops. One to the floor.
0:46:01 > 0:46:04Get rid of that. Then we cover that with water,
0:46:04 > 0:46:06come in, we all know what water looks like.
0:46:06 > 0:46:09As my father said, "Water is perfectly all right
0:46:09 > 0:46:12"if blended in with the right spirit." OK.
0:46:12 > 0:46:16- So then...- Cig moch.- Two pieces of smoked bacon into each one.
0:46:16 > 0:46:18Let's have a look at this, Richard, because it looks quite nice now.
0:46:18 > 0:46:21OK, the bacon goes into there, you've got your lamb, your beef,
0:46:21 > 0:46:24your bacon, your swedes, your carrots and stuff like that.
0:46:24 > 0:46:28The final sprinklation of a couple of bay leaves in each of those,
0:46:28 > 0:46:33a few peppercorn, and, very importantly, a couple of cloves.
0:46:33 > 0:46:38That also goes into Ray's. Ray, tip your water in there, just above you.
0:46:38 > 0:46:39Oh, heavy too.
0:46:39 > 0:46:40I'll get the lids.
0:46:40 > 0:46:44And now, while that simmers away for about two hours...
0:46:44 > 0:46:47And don't forget, we've got 25 rugby players
0:46:47 > 0:46:48waiting to eat this later on
0:46:48 > 0:46:50and they're getting steamed up in the bar right now,
0:46:50 > 0:46:52to build up an appetite,
0:46:52 > 0:46:56but in the meantime, another brilliant try from JPR.
0:46:56 > 0:46:59- ANNOUNCER:- What great scrimmage thrust by England, nonetheless.
0:46:59 > 0:47:01Mervyn Davis to Edwards. Bennett defending.
0:47:01 > 0:47:04He's missed him. John Williams to fullback JJ.
0:47:04 > 0:47:05This is John Williams now,
0:47:05 > 0:47:08and John Williams scored his third try.
0:47:18 > 0:47:21Marvellous! Brilliant, brilliant!
0:47:21 > 0:47:23And the important thing is
0:47:23 > 0:47:25that as you let it simmer for an hour and a half,
0:47:25 > 0:47:27you add the potatoes for 20 minutes,
0:47:27 > 0:47:30and when that's cooked, you add the chopped leeks.
0:47:36 > 0:47:37LAUGHTER
0:47:41 > 0:47:44If I'm looking a bit bedraggled, it's not surprising
0:47:44 > 0:47:45after that must've been a classic run
0:47:45 > 0:47:47in the annals of Welsh rugby football,
0:47:47 > 0:47:49a brilliant try, and of course a conversion by myself.
0:47:49 > 0:47:51I have one thing to say about that try -
0:47:51 > 0:47:53Barry John, eat your heart out.
0:47:53 > 0:47:57Oh, brilliant. Now listen, those animals on the pitch there,
0:47:57 > 0:47:59the ones I handed off and all of that business,
0:47:59 > 0:48:01you know, the ones I devastated, are out there singing.
0:48:01 > 0:48:04They've been putting the pints down and they want their lunch.
0:48:04 > 0:48:06And if they don't, they're going to tear me and Ray apart.
0:48:06 > 0:48:08This is it, we've done it. As I reminded you,
0:48:08 > 0:48:11we've simmered the meat in the water for about an hour and a half.
0:48:11 > 0:48:14Just before the end, we added the potatoes to cook them,
0:48:14 > 0:48:15and then, the most important thing of all,
0:48:15 > 0:48:21which also makes Welsh cuisine and Welsh rugby some of the finest things in the world
0:48:21 > 0:48:23is the raw, chopped leek. Is that not so?
0:48:23 > 0:48:25- Cennin.- Cennin, yes. And what do we do with the cennin then?
0:48:25 > 0:48:27We sprinkle it all over the food.
0:48:27 > 0:48:29And, Keith, I've just been thinking,
0:48:29 > 0:48:31this is all part of the ritual, you know?
0:48:31 > 0:48:33The pre-match build up, the match itself and game,
0:48:33 > 0:48:34but this is the biggie.
0:48:34 > 0:48:36The foodie woodies,
0:48:36 > 0:48:38this is what the boys, this is what we all look forward to.
0:48:38 > 0:48:40And while we're here,
0:48:40 > 0:48:41I've watched your programmes,
0:48:41 > 0:48:44Floyd on fish, I've got a new one, Keith on cawl.
0:48:44 > 0:48:46- That's absolutely brilliant. - Sounds good!
0:48:46 > 0:48:48Let's go and take this to the lads. Come on, then.
0:48:48 > 0:48:51This will kill them, even if the game didn't.
0:48:53 > 0:48:55CHEERING
0:49:03 > 0:49:05Shutup!
0:49:06 > 0:49:11You're not getting a morsel of this until you sing us a little song, OK?
0:49:11 > 0:49:14A little Kidwelly song, or you'll starve.
0:49:16 > 0:49:18SINGING IN WELSH
0:49:32 > 0:49:34CHANTING IN WELSH
0:49:54 > 0:49:56LAUGHTER
0:50:19 > 0:50:23The floor is quite clean. We shall pick it up and serve it.
0:50:23 > 0:50:27I've always said - the legs are finally gone!
0:50:27 > 0:50:30LAUGHTER
0:50:38 > 0:50:41And now the sensible bit.
0:50:41 > 0:50:42Here, at the village of Llandybie,
0:50:42 > 0:50:46where Margaret Rees has cooked me a wonderful dish.
0:50:46 > 0:50:50A plump farmyard duck, which has been salted for about 24 hours
0:50:50 > 0:50:52and then gently simmered.
0:50:52 > 0:50:54A legacy of traditional Welsh cooking
0:50:54 > 0:50:56from before the days of the deep freeze.
0:50:56 > 0:50:59The trouble is I will lift this heavy pot off the stove,
0:50:59 > 0:51:01but quite frankly, dear gastronaughts,
0:51:01 > 0:51:03you are looking at a wounded Floyd today.
0:51:03 > 0:51:06Yesterday I was stupid enough, at the age of 43, to play rugby.
0:51:06 > 0:51:09And, in fact, I was the only English cook ever to score
0:51:09 > 0:51:11and convert a try at Kidwelly in South Wales.
0:51:11 > 0:51:14And considering that my normal exercise is running for a bar-stool,
0:51:14 > 0:51:17I think I did quite well. So it might take me a second or two
0:51:17 > 0:51:21to get this over... Goodness knows how you manage this, Margaret, generally.
0:51:23 > 0:51:27I'm not putting that on. You know, the BBC don't insure me,
0:51:27 > 0:51:29they don't care about me.
0:51:29 > 0:51:32I'll just lift the lid off. Now, Richard, come in close here.
0:51:32 > 0:51:33I think you know the form by now.
0:51:33 > 0:51:36There is the stock, there is the duck,
0:51:36 > 0:51:39the onions have been sitting in there, you see.
0:51:39 > 0:51:42Now you won't eat this broth or drink it, I should say,
0:51:42 > 0:51:44because it is terribly salty,
0:51:44 > 0:51:47and of course that has had the effect of taking the salt
0:51:47 > 0:51:51out of the duck and leaving the flavour of the spices
0:51:51 > 0:51:53that Margaret has used to marinate it and cook it.
0:51:53 > 0:51:56Now, I'm going to lift this back out of the way again, I suppose.
0:51:58 > 0:52:02All we need then, Margaret, I think, is to try this, don't we?
0:52:02 > 0:52:04Could you give me a fork?
0:52:04 > 0:52:06Right, I can only cut this once, Richard,
0:52:06 > 0:52:08because we've only got one duck, OK?
0:52:09 > 0:52:12And look at that, it's pink and beautiful.
0:52:12 > 0:52:14My goodness me, can I have a little quick sliver of that?
0:52:21 > 0:52:23That is brilliant.
0:52:23 > 0:52:25That is really superb.
0:52:25 > 0:52:27Unlike any other duck I've tasted,
0:52:27 > 0:52:28it has a succulent and juicy flavour.
0:52:28 > 0:52:31And you know what you drink salted duck with?
0:52:31 > 0:52:33You drink it with Margaret's Elder fairy champagne.
0:52:33 > 0:52:35Elderflower champagne, sorry.
0:52:37 > 0:52:40Which is also quite unlike anything else I've ever tasted in my life - it's brilliant!
0:52:40 > 0:52:45This then, the next bit, is my contribution to vegetarian cookery,
0:52:45 > 0:52:47something really close to my heart.
0:52:47 > 0:52:49Ha-ha! Get it? I can't stand the stuff.
0:52:49 > 0:52:51Anyway, it's a Glamorgan sausage,
0:52:51 > 0:52:55an ancient Welsh recipe made from tangy, tangy goat's cheese.
0:52:55 > 0:52:57Have a really good sniff of that.
0:52:57 > 0:52:59- HE SNIFFS - It's wonderful, wonderful.
0:52:59 > 0:53:03You chop that up, you add it to some chopped onion, bind it with egg
0:53:03 > 0:53:06and breadcrumbs, and you end up with some stuff that looks like that, OK.
0:53:06 > 0:53:09And you'll form it into little sausage-shaped things,
0:53:09 > 0:53:12that's why it's called a Glamorgan sausage.
0:53:12 > 0:53:14And you roll it in the breadcrumbs,
0:53:14 > 0:53:17and Margaret tells me she sometimes puts chopped nuts around it,
0:53:17 > 0:53:20and it ends up looking like that. So come around here,
0:53:20 > 0:53:22because you'll want one of the fluid panning shots,
0:53:22 > 0:53:23whatever you call them...
0:53:23 > 0:53:25Um, it's a tracking shot actually, Keith.
0:53:25 > 0:53:27..which I have greased with a wonderful piece
0:53:27 > 0:53:30of additional salt bacon. Very, very important.
0:53:30 > 0:53:32A couple of twizzles like that,
0:53:32 > 0:53:34to get a bit of grease into the hot pan,
0:53:34 > 0:53:38and then pop these in for about three or four minutes on each side.
0:53:38 > 0:53:41Now how many sides does a sausage have, I hear you crying.
0:53:41 > 0:53:42Several, is the answer.
0:53:42 > 0:53:45Anyway, this is a coracle,
0:53:45 > 0:53:48the most ancient boat known to mankind.
0:53:48 > 0:53:50And here, in Wales, they use it late at night,
0:53:50 > 0:53:52two of them in fact, a man in each one
0:53:52 > 0:53:54with a net stretched between them to catch the sewen,
0:53:54 > 0:53:56or the sea trout, or the salmon.
0:53:56 > 0:53:58Well, I refused to go in one of those,
0:53:58 > 0:54:00so we're not doing that in this programme, OK?
0:54:00 > 0:54:03Especially after my wounds sustained while playing rugby.
0:54:03 > 0:54:06So, in the meantime, I'm going to have a little slurp
0:54:06 > 0:54:08of this excellent elderflower champagne...
0:54:08 > 0:54:10while I get Margaret to come give me a hand
0:54:10 > 0:54:13because something here has been fascinating me,
0:54:13 > 0:54:15something which she cooked earlier.
0:54:15 > 0:54:18Look at that, it's very beautiful. But what is it?
0:54:18 > 0:54:22That is one of my latest creations, it's laverbread roulade.
0:54:22 > 0:54:25The laverbread, as you probably heard already,
0:54:25 > 0:54:28is the seaweed found on the seashores of Wales,
0:54:28 > 0:54:31and that is a black mess. It doesn't look all that appetising.
0:54:31 > 0:54:35Now that is combined in with eggs and...just eggs,
0:54:35 > 0:54:37and made into this cooked sort of souffle,
0:54:37 > 0:54:40which is then rolled and filled, in this instance,
0:54:40 > 0:54:42with low-fat cream cheese,
0:54:42 > 0:54:44flavoured with a little orange, maybe you can put some ham in.
0:54:44 > 0:54:46Flavour that as you wish.
0:54:46 > 0:54:50But it's used as a starter or a nice buffet dish.
0:54:50 > 0:54:53Absolutely splendid. Do you mind if I just savage the end a little bit?
0:54:53 > 0:54:54Have a little taste.
0:54:56 > 0:54:58This laverbread is really good news.
0:54:58 > 0:55:02Have a whiz around here and see how the sausages are going on.
0:55:02 > 0:55:04I think it's time to turn them over.
0:55:04 > 0:55:06Yes. Close up on this, Richard, please.
0:55:06 > 0:55:10So we can all see what a little golden brown sausage looks like.
0:55:10 > 0:55:12That's a couple of minutes on each side.
0:55:12 > 0:55:13I think it's time for me to taste one.
0:55:13 > 0:55:16I think it's time for me to say "Diolch yn fawr iawn",
0:55:16 > 0:55:19which means Welsh for "thank you very much", to Margaret.
0:55:19 > 0:55:20- And how do I say goodbye?- Goodbye?
0:55:20 > 0:55:24- Prynhawn Da.- Prynhawn Da. - Which is good afternoon.
0:55:24 > 0:55:27That's Irish, that's not Welsh. Thank you very much indeed.
0:55:35 > 0:55:38You can never get bored of watching that man.
0:55:38 > 0:55:40Absolute classic stuff there.
0:55:40 > 0:55:42As ever, on Best Bites, we're looking back at some of the tastiest
0:55:42 > 0:55:44recipes from the Saturday Kitchen larder.
0:55:44 > 0:55:47Still to come on today's Best Bites,
0:55:47 > 0:55:50Jose Pizzaro and Nathan Outlaw battle it out
0:55:50 > 0:55:51at the omelette challenge hobs,
0:55:51 > 0:55:54but how did they both do? Find out in just a few minutes' time.
0:55:54 > 0:55:59Daniel Galmiche cooks meltingly tender confit of duck with lentils.
0:55:59 > 0:56:01He finishes the duck by brushing it with honey
0:56:01 > 0:56:03and caramelising it in a hot pan.
0:56:03 > 0:56:06And singer and musician Paul Young faces food heaven or
0:56:06 > 0:56:08food hell. Would he get his food heaven?
0:56:08 > 0:56:11An ice coffee parfait with vanilla custard sauce
0:56:11 > 0:56:13and chocolate-coated coffee beans?
0:56:13 > 0:56:15Or would he get his dreaded food hell?
0:56:15 > 0:56:18Halibut with lychee, cashew nut and miso salad?
0:56:18 > 0:56:21Find out what he gets to eat at the end of the show.
0:56:21 > 0:56:23Now, for simple rustic Italian cooking,
0:56:23 > 0:56:26Theo Randall is definitely your man.
0:56:26 > 0:56:30He's got a family feast of pan-fried chicken lined up in this next clip.
0:56:30 > 0:56:34Imagine an Italian chicken kiev and you're not far off.
0:56:34 > 0:56:37Good to have you on the show, Theo. Now what are we cooking today, boss?
0:56:37 > 0:56:40OK, we are doing a chicken, so we've taken the chicken off the bone.
0:56:40 > 0:56:43Now talking of chicken, just flip it over. This is like half a chicken.
0:56:43 > 0:56:45This is half a chicken and we've taken like the L-shape
0:56:45 > 0:56:48of the bone out, so there's no bone in there at all.
0:56:48 > 0:56:49So this would be the thigh and the leg?
0:56:49 > 0:56:51That would be the thigh and the leg, exactly.
0:56:51 > 0:56:53This is obviously the breast that we've got there.
0:56:53 > 0:56:56And what we're going to do is we're going to get the prosciutto
0:56:56 > 0:56:58and use the prosciutto like a seasoning.
0:56:58 > 0:56:59Prosciutto is quite salty.
0:56:59 > 0:57:01When you cook the chicken with the prosciutto,
0:57:01 > 0:57:04it will season the chicken breast and it'll keep it nice and juicy
0:57:04 > 0:57:07with the mascarpone that we're going to put in with rosemary and lemon.
0:57:07 > 0:57:09And you'll get the nice cooked leg as well.
0:57:09 > 0:57:12Now if you're worried about doing this, get your butcher to do it.
0:57:12 > 0:57:13Yeah, get your butcher to do it.
0:57:13 > 0:57:16- You want him to debone half a chicken?- Debone half a chicken
0:57:16 > 0:57:17- and take the leg bone out.- Right.
0:57:17 > 0:57:19Don't get the student behind the counter
0:57:19 > 0:57:20at the supermarket to do that.
0:57:20 > 0:57:22LAUGHTER Get your butcher to do that.
0:57:22 > 0:57:24- Right, so let's make the mascarpone mix first.- OK.
0:57:24 > 0:57:27Just put that into your bowl. Can you chop some rosemary for me?
0:57:27 > 0:57:29I can chop some Rosemary, yeah.
0:57:29 > 0:57:32And we need a bit of lemon, lemon zest and lemon juice,
0:57:32 > 0:57:34so just zest that.
0:57:36 > 0:57:39Now what's nice about the mascarpone is the mascarpone,
0:57:39 > 0:57:41when it cooks in the pan, it kind of congeals
0:57:41 > 0:57:43and you get these lovely kind of nuggets of...
0:57:43 > 0:57:46It's different to creme fraiche, isn't it, really?
0:57:46 > 0:57:48- It's completely different, yeah. - It holds so much better.
0:57:48 > 0:57:51- Yeah, it's more of a cheese. - Do you think there's cheese?
0:57:51 > 0:57:53Because there's a quite high fat content.
0:57:53 > 0:57:56Very high fat content. Mascarpone is very, very unhealthy.
0:57:56 > 0:57:58LAUGHTER Like he says, yeah.
0:57:58 > 0:58:00It literally is about half fat, isn't it?
0:58:00 > 0:58:04- I think it's like 58% fat.- But it is fantastic. It's fantastic stuff.
0:58:04 > 0:58:06You can get some less fatty ones.
0:58:06 > 0:58:09- And you don't want to use cottage cheese, do you?- No.
0:58:09 > 0:58:11- Can I have some black pepper? - Yeah, here's the black pepper.
0:58:11 > 0:58:13- Tilt that rosemary in.- Rosemary.
0:58:13 > 0:58:15OK, so the most important about this dish
0:58:15 > 0:58:18is to make sure that that the mascarpone sort of stays intact,
0:58:18 > 0:58:20even through the cooking,
0:58:20 > 0:58:23so you want to kind of open the chicken breasts out
0:58:23 > 0:58:27with the skin inside there, so you get a little pocket,
0:58:27 > 0:58:32and then put the prosciutto in against the breast.
0:58:32 > 0:58:35- Then...- So it's kind of like an Italian kiev?
0:58:35 > 0:58:38See, everybody is jumping on Eastern European wagon.
0:58:38 > 0:58:42But if you want a full proof kiev technique, talk to me, darling.
0:58:42 > 0:58:45I don't think it's a real... I think it's a chicken kiev,
0:58:45 > 0:58:46but I know where you're coming from.
0:58:46 > 0:58:48OK, so you put the mascarpone in
0:58:48 > 0:58:51and then use the prosciutto to kind of seal it,
0:58:51 > 0:58:55so you end up with this big lump of mascarpone under the skin.
0:58:55 > 0:58:57You see that? So that's the mascarpone there.
0:58:57 > 0:58:59Now this is... There is also a great way of doing that
0:58:59 > 0:59:02with the chicken whole, isn't it? You can loosen up the skin underneath.
0:59:02 > 0:59:05Classically, they put their hand between the chicken breast
0:59:05 > 0:59:08and then you put like truffles and butter and all that kind of thing,
0:59:08 > 0:59:10but this is like a really simple way you can do it.
0:59:10 > 0:59:12Nice and moist, isn't it, really?
0:59:12 > 0:59:14It keeps it moist, that's the whole point.
0:59:14 > 0:59:17It sort of bastes it during cooking. So, again, prosciutto in on the leg.
0:59:19 > 0:59:23Nice bit of mascarpone, fold it over, and stuff that all in.
0:59:23 > 0:59:26- Wash my hands. - Now is this one or two portions?
0:59:26 > 0:59:28This is probably two because it's quite a big chicken,
0:59:28 > 0:59:32but you can get a much smaller chicken than that.
0:59:32 > 0:59:35- Where I come from, that's one. - That's one, that's the starter.
0:59:35 > 0:59:38OK. A little salt and pepper.
0:59:38 > 0:59:42Right, now we just want to get a very hot pan, a bit of olive oil.
0:59:42 > 0:59:44If you use butter it's going to burn, so you need to use oil.
0:59:44 > 0:59:47I'm going to start our broccoli. Tell us a little bit about that.
0:59:47 > 0:59:49You've got some purple sprouting broccoli here.
0:59:49 > 0:59:53You've got purple sprouting broccoli and you've got romancesco broccoli.
0:59:53 > 0:59:56It's kind of more like a cauliflower and it looks more like cauliflower,
0:59:56 > 0:59:58but actually taste like broccoli.
0:59:58 > 1:00:00And you've got purple sprouting broccoli, which is...
1:00:00 > 1:00:03- It's amazing stuff, isn't it? It's fantastic.- It's kind of weird!
1:00:03 > 1:00:08Exactly. So let's put the chicken in.
1:00:08 > 1:00:10It's very important to get the skin nice and crispy on this,
1:00:10 > 1:00:13so I'm going to leave that to cook for a minute or two.
1:00:13 > 1:00:15Would you ever could this whole like, cauliflower,
1:00:15 > 1:00:16- or just take the?- I think
1:00:16 > 1:00:19- just take the florets off and then...- Blanch them quickly.
1:00:19 > 1:00:22It's very nice if you... Anchovies is very nice with it.
1:00:22 > 1:00:25I mean, classically, you'll probably do like orecchiette
1:00:25 > 1:00:28with, um, romanesco and anchovy
1:00:28 > 1:00:33- and garlic, and use it like a pasta sauce.- Right.
1:00:33 > 1:00:34So that's sealing away.
1:00:34 > 1:00:36Because I think broccoli we should use a lot more of.
1:00:36 > 1:00:39I think a lot of people don't really eat it because
1:00:39 > 1:00:41- it's part of that brassica family. - But it's so sweet.
1:00:41 > 1:00:42I mean, when you just simply boil.
1:00:42 > 1:00:45- Simply don't over cook it, that's the key.- You can do lots of things.
1:00:45 > 1:00:47You can add cream, all manner of stuff.
1:00:47 > 1:00:49Just boil it and dress it with some olive oil.
1:00:49 > 1:00:52It's a delicious thing, particularly with this dish.
1:00:52 > 1:00:54It is quite fatty. You've got all this mascarpone.
1:00:54 > 1:00:57We're going to make a little bit of sauce to go with the chicken.
1:00:57 > 1:01:01I've tried growing this at home and it's actually quite difficult,
1:01:01 > 1:01:04but if you can give me any tips then please give us a ring,
1:01:04 > 1:01:05but I found it quite difficult to grow.
1:01:05 > 1:01:07I'm going to pop this in the oven now,
1:01:07 > 1:01:10so it's got a nice seal on the...on the skin. OK.
1:01:10 > 1:01:12So are you going to cook that on the skin side?
1:01:12 > 1:01:16Cook it on the skin side for about five minutes and turn it over.
1:01:16 > 1:01:19OK, look at the chicken. You've got this lovely, lovely juice there.
1:01:19 > 1:01:22It's all kind of like reduced chicken...
1:01:22 > 1:01:24gravy. And then we're going to...
1:01:24 > 1:01:26I spoke to our guests about travelling.
1:01:26 > 1:01:28I mean, you've been away quite recently.
1:01:28 > 1:01:30- I went to...- Somewhere quite unusual.
1:01:30 > 1:01:35I went somewhere very fashionable. I went to St Moritz and I was guest chef of the St Moritz Food Festival.
1:01:35 > 1:01:37- Right.- And we had this amazing, the last day was amazing.
1:01:37 > 1:01:40We had, we'd cooked this, um, we did a course. I had the canape course.
1:01:40 > 1:01:43They're all kind of a duff deal, but anyways. 2,000 canapes.
1:01:43 > 1:01:46That's the nightmare course. Yeah.
1:01:46 > 1:01:48Uh, seven o'clock in the morning, on the lake,
1:01:48 > 1:01:52which is like ten-foot frozen, and there was 400 people in this tent.
1:01:52 > 1:01:54And we went into the kitchen at seven o'clock,
1:01:54 > 1:01:57which is, you know...in this tent, and it was absolutely freezing,
1:01:57 > 1:02:00like, sort of five chefs jackets on and salopettes.
1:02:00 > 1:02:03It's seven o'clock and we're trying to do these little canapes.
1:02:03 > 1:02:06- Absolute nightmare, but it was good fun.- Slightly different.
1:02:06 > 1:02:08We've got our chicken here, broccoli is just cooking away nicely.
1:02:08 > 1:02:11So, squeeze the lemon juice into the chicken. Yes.
1:02:11 > 1:02:12Get those juice, those little...bits.
1:02:12 > 1:02:15Then we're going to get a nice filling
1:02:15 > 1:02:17of this mascarpone cream, which is going to make the sauce.
1:02:17 > 1:02:20The sauce is basically made out of the mascarpone as well.
1:02:20 > 1:02:23Yeah, but it's also made out of all the kind of cooking juices.
1:02:23 > 1:02:25- Yeah.- And then...
1:02:25 > 1:02:27So you drained off the fat.
1:02:27 > 1:02:32I drained off the fat cos you will get the fat from the chicken.
1:02:32 > 1:02:33Try and emulsify that together.
1:02:33 > 1:02:35Lift off our broccoli.
1:02:35 > 1:02:37- Our broccoli doesn't want very long at all, does it?- No.
1:02:37 > 1:02:40And you mentioned a great pasta dish with broccoli as well.
1:02:40 > 1:02:42Well, broccoli with anchovy and chilli,
1:02:42 > 1:02:43and orecchiette is a very nice one.
1:02:43 > 1:02:47- Can you eat chilli?- OK.
1:02:47 > 1:02:49So what shape's the orecchiette then?
1:02:49 > 1:02:52It's the sort of shaped pasta, where you put the thumb on a bit of pasta
1:02:52 > 1:02:54and you get that sort of like...
1:02:54 > 1:02:56- It's like an ear, is it?- Yeah, like an ear. Exactly.- There you go.
1:02:58 > 1:02:59Right. So...finish off this.
1:02:59 > 1:03:01- Olive oil.- Olive oil.
1:03:01 > 1:03:03Very simple, salt and pepper.
1:03:03 > 1:03:06- Look at those colours, they're beautiful.- It's fantastic, isn't it?
1:03:06 > 1:03:09Yeah, just a little of a lime.
1:03:09 > 1:03:12- There you go. Salt. - And then a nice, sharp knife. - Give it a quick mix.
1:03:12 > 1:03:15So we cut the chicken in half, so you can see what it looks like.
1:03:15 > 1:03:17But, yeah, this is enough for two, really. Put this...
1:03:17 > 1:03:19as it's for you.
1:03:19 > 1:03:21THEY LAUGH
1:03:21 > 1:03:24I mean, look at the colour of that. If you just, literally...
1:03:24 > 1:03:26broccoli should be like this.
1:03:26 > 1:03:29And I love these, these little...
1:03:29 > 1:03:32So look at the skin, it's all kind of crispy and moist.
1:03:32 > 1:03:35- There you go.- Cut this in half.
1:03:35 > 1:03:37So cut the leg, just to the leg bone,
1:03:37 > 1:03:38so you see the prosciutto in there.
1:03:38 > 1:03:40I'll turn it now.
1:03:42 > 1:03:43And then the breast,
1:03:43 > 1:03:46which should be really succulent.
1:03:46 > 1:03:48That's lovely.
1:03:48 > 1:03:49There we go.
1:03:49 > 1:03:52- That's a proper portion. - That's a huge portion, that one!
1:03:52 > 1:03:53That's a Yorkshire portion.
1:03:53 > 1:03:56You don't got that in his restaurant, I've been there.
1:03:56 > 1:03:59And then finish off with the sauce and you put it all over.
1:03:59 > 1:04:01Could we still boil it? Could it split or not?
1:04:01 > 1:04:03Just be careful not to go too much because it will split,
1:04:03 > 1:04:05you're absolutely right.
1:04:05 > 1:04:07- And there you have it.- Theo, remind us what that is again.
1:04:07 > 1:04:08That's pan-roasted chicken
1:04:08 > 1:04:11stuffed with prosciutto mascarpone with rosemary and
1:04:11 > 1:04:13two types of broccoli, purple sprouting and romanesco.
1:04:13 > 1:04:16While you look at it, I'm going to grab that bit of chicken. Enjoy.
1:04:20 > 1:04:22Mmm, mmm, mmm.
1:04:23 > 1:04:24- It is delicious.- Wow.
1:04:25 > 1:04:27I hope you're feeling hungry. THEO LAUGHS
1:04:27 > 1:04:29- Look at that!- Me first? - Yeah, dive in.
1:04:29 > 1:04:31Tell us what you think.
1:04:31 > 1:04:34- Here we go.- But like you said, that chicken, the idea of
1:04:34 > 1:04:36lemon and mascarpone, could you do something else?
1:04:36 > 1:04:38I wouldn't worry with game, but...
1:04:38 > 1:04:41I think the only thing you can really do that with
1:04:41 > 1:04:43is probably guineafowl, which it probably would be even
1:04:43 > 1:04:45nicer with cos you've got so much darker meat.
1:04:45 > 1:04:47- Thank you.- Yum. Gorgeous.
1:04:47 > 1:04:49LAUGHTER
1:04:49 > 1:04:50- Do you like that?- Mmm, mmm.
1:04:50 > 1:04:52Is it something you would attempt to make at home?
1:04:52 > 1:04:54Because I know you're quite busy, you guys,
1:04:54 > 1:04:57but is it something that you would ever try?
1:04:57 > 1:05:01- I wish I could do that. - Would you like a glass of water?
1:05:01 > 1:05:03That kind of sauce is incredible.
1:05:03 > 1:05:07Yes, the sauce really makes it and having something simple like broccoli -
1:05:07 > 1:05:09it kind of goes together. It's not heavy.
1:05:09 > 1:05:11Simple flavours, mascarpone, a little bit of rosemary and lemon.
1:05:11 > 1:05:14I've recorded this, so I'll try and do it with you.
1:05:14 > 1:05:16I'll have to replay it back and back. That's amazing.
1:05:16 > 1:05:18Amazing. It's really, really good!
1:05:18 > 1:05:20Does the frying bit first, does that prevent it from drying out?
1:05:20 > 1:05:22The frying just gets a nice crispy skin.
1:05:22 > 1:05:25- I mean, the chicken, the skin is the best bit, isn't it?- Yeah.
1:05:25 > 1:05:28So how do you prevent it from drying out?
1:05:28 > 1:05:30The whole point is it's sort of self-basting,
1:05:30 > 1:05:32so you've got the mascarpone in there,
1:05:32 > 1:05:35- so just you...- Always cook it on the skin.- Cook it on the skin,
1:05:35 > 1:05:38and then turn it over after about five minutes, but start it off on the skin.
1:05:41 > 1:05:46Now, that's certainly my kind of portion and it tasted fantastic.
1:05:46 > 1:05:49Now, the heat was turned up when Jose Pizarro and Nathan Outlaw
1:05:49 > 1:05:52met each other at the omelette challenge hobs.
1:05:52 > 1:05:54Nathan was already in the top ten,
1:05:54 > 1:05:56but would Jose be able to beat him? Let's find out.
1:05:56 > 1:05:58Nathan, feeling confident?
1:05:58 > 1:06:00- No.- No.
1:06:00 > 1:06:02Jose is as well. Both of you are currently on the board,
1:06:02 > 1:06:03Nathan in the top ten.
1:06:03 > 1:06:06Usual rules apply, three-egg omelette, cooked as fast as you can.
1:06:06 > 1:06:07Ready? 3-2-1, go.
1:06:12 > 1:06:14Oh, way off.
1:06:14 > 1:06:17As you can see, Nathan doesn't cook many omelettes.
1:06:17 > 1:06:18LAUGHTER
1:06:30 > 1:06:32GONG CHIMES
1:06:37 > 1:06:38- Yes, yes.- It didn't stick this time.
1:06:38 > 1:06:41- Too much time, sort of, playing... - Be careful of that bit.
1:06:41 > 1:06:44Yes, look at that. That's lovely, isn't it? Look at it.
1:06:44 > 1:06:46- It's rustic.- Rustic. LAUGHTER
1:06:46 > 1:06:50It's always nice....
1:06:50 > 1:06:53I've been told in my ear that it looks awful.
1:06:53 > 1:06:55You haven't even tasted it! LAUGHTER
1:06:55 > 1:06:56Right. This one?
1:07:02 > 1:07:03Mmm. Yeah.
1:07:04 > 1:07:06- There's no way.- Nathan!
1:07:06 > 1:07:07Do you think you were quicker than
1:07:07 > 1:07:11your time on that board of 18.88 seconds?
1:07:11 > 1:07:12Never. That was a fluke.
1:07:12 > 1:07:13That was amazing.
1:07:14 > 1:07:15No.
1:07:15 > 1:07:17You did it in 25.28 seconds,
1:07:17 > 1:07:20so you can take that back to Cornwall with you.
1:07:20 > 1:07:22- That's amazing!- Jose, though... - Yes, sir.
1:07:22 > 1:07:2632.0... 20.
1:07:30 > 1:07:34- Some improvement? - You were quicker.- Oh.- Oh.
1:07:34 > 1:07:35- A lot quicker.- Good.
1:07:37 > 1:07:40- I like this one... - They could be.
1:07:40 > 1:07:43- You could take that, yeah? - That's good.
1:07:43 > 1:07:44You did it a lot quicker.
1:07:44 > 1:07:48You did it in 23.12 seconds, which puts you...
1:07:48 > 1:07:49there.
1:07:49 > 1:07:53Right there. Right next to... Michael Caine and all that.
1:07:53 > 1:07:56- Nice people around.- There you go. That will be on eBay tonight.
1:07:56 > 1:07:57LAUGHTER Watch this, I know him.
1:08:03 > 1:08:04Very respectable, Jose.
1:08:04 > 1:08:08Now, next up, we've been treated to a taste of southwest France
1:08:08 > 1:08:10with the talented Mr Daniel Galmiche.
1:08:10 > 1:08:13He's plating up a brilliant brasserie-style dish today.
1:08:13 > 1:08:15Enjoy this one.
1:08:15 > 1:08:16So it's home/brasserie
1:08:16 > 1:08:18because a lot of people do it at home as well.
1:08:18 > 1:08:21I really like that and think it's really tasty and everything.
1:08:21 > 1:08:24You want me to do the old carrot there for the lentils?
1:08:24 > 1:08:27- I'm going to marinate the legs. - Yeah.
1:08:27 > 1:08:30Now this sort of confit, you can confit most meats,
1:08:30 > 1:08:34- but the traditional one would be duck.- Duck, yeah.
1:08:34 > 1:08:38And you can do pork as well, obviously, and...yeah.
1:08:38 > 1:08:39But the key is the salting.
1:08:39 > 1:08:42- Now you don't measure the salt, do you?- No, I don't.
1:08:42 > 1:08:44I just sprinkle and, when it's all covered on the surface,
1:08:44 > 1:08:45I'm just happy with that.
1:08:45 > 1:08:48But using sea salt, not sort of table salt.
1:08:48 > 1:08:49Yeah, I prefer that actually, yeah.
1:08:49 > 1:08:51But you can use both, you're correct.
1:08:51 > 1:08:55- But a measure, if you're doing a bit, it's about 50.- 50, yeah.
1:08:55 > 1:08:57- 50g of salt per kilo? - That's right, yes.
1:08:57 > 1:09:00Of duck leg, so you'd measure...
1:09:00 > 1:09:02You've had that before. I'm sure it's become really...
1:09:02 > 1:09:04- Quite salty, yeah.- Too salty, yeah.
1:09:04 > 1:09:07So I press it down a little bit, so it's going to really...
1:09:07 > 1:09:09So in there you've got garlic clove on each one.
1:09:09 > 1:09:12Garlic clove on each one, a little bit of time, and let's hold.
1:09:12 > 1:09:15OK. And how long would you salt that for then?
1:09:15 > 1:09:17Uh, you can leave it overnight if you want as well,
1:09:17 > 1:09:20or if you're short of time, three to four hours, it's fine.
1:09:20 > 1:09:22Sounds good.
1:09:22 > 1:09:25Daniel, are they British or French duck legs you're using?
1:09:25 > 1:09:28- Sorry?- Are they British or French duck?
1:09:28 > 1:09:30- That's uh, Barbary duck.- Cool.
1:09:30 > 1:09:31Barbary duck and, like you said,
1:09:31 > 1:09:34if you were doing a pork, what kind of pork would you use?
1:09:34 > 1:09:36A lot of people do the belly pork.
1:09:36 > 1:09:39- Belly, yeah. Pork belly, yes. - You can confit that...
1:09:39 > 1:09:42It's nice because it's a bit fatty as well and it's nice.
1:09:42 > 1:09:44So that's what we've done. Now we're going to rinse it.
1:09:44 > 1:09:47That's my water.
1:09:47 > 1:09:50A little bit to take the excess salt, you can see that.
1:09:50 > 1:09:52Change a bit of colour as well now because it's almost...
1:09:52 > 1:09:56- it start over-curing a little bit, you know.- Yeah.
1:09:58 > 1:09:59You know confit duck?
1:09:59 > 1:10:02I thought confit was when it's been packed in its own fat.
1:10:02 > 1:10:05It's the process of salting and then cooking it in fat.
1:10:05 > 1:10:08This is the next bit. The salt bit's the first.
1:10:08 > 1:10:11You find your, kind of, cans and jars. That's the whole process.
1:10:11 > 1:10:14- Right, so we've not got to that.- No, not yet.- Ahead of the game there.
1:10:15 > 1:10:18I thought I was... I didn't really know what confiting was,
1:10:18 > 1:10:21- but it turns out I do.- OK. - CHUCKLES
1:10:21 > 1:10:22So here we go.
1:10:22 > 1:10:24- So you've dried off the legs.- Yeah.
1:10:24 > 1:10:28- Washed the salt off.- Washed the salt off, dried the legs, yeah.
1:10:28 > 1:10:30Goes in the pan there.
1:10:31 > 1:10:33Should be a...
1:10:34 > 1:10:36And you want that, straight away.
1:10:36 > 1:10:38I'm going to pour the fat, yeah, straightaway.
1:10:38 > 1:10:41That may appear a lot of, sort of, duck fat, or goose fat, you can get,
1:10:41 > 1:10:44- but you can re-use it all. - Yeah, absolutely, you can re-use it.
1:10:44 > 1:10:45Fat you can re-use.
1:10:45 > 1:10:46How are you going to re-use that?
1:10:46 > 1:10:48And you make sure it's covered nicely.
1:10:48 > 1:10:52And you can cook all on the top like this, or in oven,
1:10:52 > 1:10:54so 80 degrees, three to four hours in the oven,
1:10:54 > 1:10:56or simmer on the top for three to four hours.
1:10:56 > 1:10:59Now the way that you would do this is to cook it, leave it to cool
1:10:59 > 1:11:01and then that's how they, the process of how it...
1:11:01 > 1:11:04Yeah, because they cook very gently for a long time.
1:11:04 > 1:11:06But in terms of leaving it in the fridge,
1:11:06 > 1:11:09that's how it can sit in the fridge for, you know, weeks.
1:11:09 > 1:11:12- Yeah, you can leave it in the fat for days, for weeks actually.- Yeah.
1:11:12 > 1:11:13And then reusing the fat?
1:11:13 > 1:11:16How many times would you do, five or six times?
1:11:16 > 1:11:18Um, you can... Yes, absolutely. Yeah.
1:11:18 > 1:11:23- So that's the result we've got there.- Right.
1:11:23 > 1:11:24Now these are very, very delicate.
1:11:24 > 1:11:26- These are ones that have been in fat.- Very fragile.
1:11:26 > 1:11:28So you gently cook these for three hours.
1:11:28 > 1:11:31And after that you can let them cool down while you're cooking your lentils.
1:11:31 > 1:11:34I know you want to get the lentils on, so...
1:11:34 > 1:11:37Lentils are going to go on, so puy lentils.
1:11:37 > 1:11:39- Here.- There you go.
1:11:39 > 1:11:41Now the puy lentils cook very quickly,
1:11:41 > 1:11:42there's no need to soak those.
1:11:42 > 1:11:44- No, you don't need any more to soak. - Yeah.
1:11:44 > 1:11:47Cover... Cover with water.
1:11:47 > 1:11:49- And you want these in as well, yeah?- OK, Yeah.
1:11:49 > 1:11:52- The carrots.- A little bit of carrots in it, yes.
1:11:52 > 1:11:53- Yeah.- Like that.
1:11:53 > 1:11:55I've got a touch of garlic over here.
1:11:55 > 1:11:57I'm going to do a smaller bouquet garni
1:11:57 > 1:12:00with, uh, some... What is this?
1:12:00 > 1:12:05- Strings, strings, strings. - That's me.- Yeah.- There you go.
1:12:05 > 1:12:08- Just tie it up a little bit.- The garlic's gone in there as well.
1:12:08 > 1:12:10You could use red lentils, if you wanted, for this.
1:12:10 > 1:12:12They'll both cook in a similar sort of time...
1:12:12 > 1:12:15- time difference, but the classic ones.- Yeah, the flavour is...
1:12:15 > 1:12:17- The puy lentils. - It's really different.
1:12:17 > 1:12:21- Yeah, they've got really nice nuttiness to them, haven't they? - This one, yeah.
1:12:21 > 1:12:23The areas of France, there's different brasserie dishes
1:12:23 > 1:12:25that come from different areas.
1:12:25 > 1:12:28- Where would you look at this one?- More southwest.
1:12:28 > 1:12:31- Southwest?- Yes. So go to Gascony a little bit, yeah.
1:12:31 > 1:12:34The book that you've done is all about...
1:12:34 > 1:12:36Yes, and...that's correct, yes.
1:12:36 > 1:12:39I do and I made relation between home dishes and brasserie dishes,
1:12:39 > 1:12:43- and lightened the dishes a little bit.- OK.
1:12:43 > 1:12:47So how long do you cook those? You cook those lentils for how long?
1:12:47 > 1:12:49About, uh, 12 minutes to 14 minutes.
1:12:49 > 1:12:51Right.
1:12:51 > 1:12:53And then we've got some on there. Now this duck is...
1:12:53 > 1:12:55The way that you actually prepare this duck
1:12:55 > 1:12:57after this is quite interesting.
1:12:57 > 1:13:00Yeah, because... So the duck has been confited,
1:13:00 > 1:13:02we've done it overnight, after that confit.
1:13:02 > 1:13:04After that, throw it in here
1:13:04 > 1:13:05and, after that, I roast it
1:13:05 > 1:13:08- and brush it a little bit with honey.- Right.
1:13:08 > 1:13:11So it gives a really nice, really nice...colour on the skin,
1:13:11 > 1:13:14a crunchiness and taste on the skin, and I really love that.
1:13:14 > 1:13:16But you're going to pan-fry and cook this
1:13:16 > 1:13:19- rather than roast it in the oven.- That's correct.
1:13:19 > 1:13:20If it allows it to cool down you,
1:13:20 > 1:13:22would then flash it through the oven.
1:13:22 > 1:13:25You can, absolutely, and even on the grill, actually,
1:13:25 > 1:13:28- you can do that.- Right.- So I'm going to pick it up there.
1:13:28 > 1:13:30It's quite delicate, obviously now, because it's...
1:13:30 > 1:13:33Now you're cooking at The Vineyard, which is up in Stockcross.
1:13:33 > 1:13:35- Yeah, The Vineyard, Stockcross. - Newbury area.
1:13:35 > 1:13:39Yeah... A lovely, small...
1:13:39 > 1:13:42As well as its food, it's got a direct relation
1:13:42 > 1:13:43with wine as well, hasn't it?
1:13:43 > 1:13:46Correct, that's the reason it's called The Vineyard.
1:13:46 > 1:13:49And, actually, we're doing a big refurbishment
1:13:49 > 1:13:53to really show the connection with our wine in California.
1:13:53 > 1:13:54But particularly the cellars,
1:13:54 > 1:13:56- you've got an amazing wine list there.- Fantastic.
1:13:56 > 1:13:59Actually, talking about that, we're going to do
1:13:59 > 1:14:02a massive vault and a walk in cellar.
1:14:02 > 1:14:05You can see completely the whole cellar underneath,
1:14:05 > 1:14:07it'll be brilliant.
1:14:07 > 1:14:09So we're brushing a little bit on the top, nice...
1:14:10 > 1:14:13- ..glaze goes on it like this. - I'll move this out the way.
1:14:13 > 1:14:16Yeah, thank you, James.
1:14:16 > 1:14:19And we're going to caramelise. You don't need to add...
1:14:20 > 1:14:23- ..anything else.- It's only delicate because it still warm.- Yes, right.
1:14:25 > 1:14:30So, skin down, very gently because it's quite fragile...
1:14:30 > 1:14:31and you let it caramelise with that.
1:14:31 > 1:14:33I know you want to finish off these.
1:14:33 > 1:14:36- Yes, I'm going to just wash my hands.- So out of these comes
1:14:36 > 1:14:38the garlic, the shallot and the boquet garni
1:14:38 > 1:14:40because I know you want to finish those off.
1:14:40 > 1:14:43- Dressing's done. That's got some plain olive oil.- Yes.
1:14:43 > 1:14:46So, plain olive oil. That's got some mustard and vinegar in there.
1:14:46 > 1:14:49Yeah, and I need a spoon here, and I'm going to use
1:14:49 > 1:14:53- a little bit of that lovely, tasty...- I'll put that over there.
1:14:53 > 1:14:55And add that...
1:14:55 > 1:14:57to the dressing.
1:14:57 > 1:14:59We're going to have a nice flavour of the lentils in it.
1:14:59 > 1:15:03- Do you want to sieve the liquor off there?- Yes, please. Yeah.
1:15:03 > 1:15:06- So I'll pass that over there. - OK, thank you.
1:15:06 > 1:15:07Need a little bit of chopped...
1:15:07 > 1:15:11- Because this is more of a salad you're looking for with this one. - Yeah, correct.
1:15:11 > 1:15:13That's why we do a small dressing like this.
1:15:13 > 1:15:16We serve chervil, which is a herb, as you know,
1:15:16 > 1:15:18because I use it quite a lot.
1:15:18 > 1:15:20Well, the French do use it quite a lot.
1:15:20 > 1:15:23It's quite easy to get a hold of in France and I don't understand why we don't have it in the UK.
1:15:23 > 1:15:25I use it because it's such a great herb
1:15:25 > 1:15:28and it's very difficult to get in here - I don't know why.
1:15:28 > 1:15:31It's got a little faint aniseedy sort of flavour.
1:15:31 > 1:15:33Yes, beautiful, and it goes very well with lentils.
1:15:33 > 1:15:36- But great with fish. - Great with fish, sure.
1:15:36 > 1:15:38- So you want me to dress these lentils.- Yes, like that.
1:15:38 > 1:15:41Salt-and-pepper, you don't season, obviously, stuff until the end.
1:15:41 > 1:15:44Till the end because, obviously, you've got mustard,
1:15:44 > 1:15:46which is already quite strong and powerful there.
1:15:49 > 1:15:52Those lentils will be absorbing the vinaigrette, won't they?
1:15:52 > 1:15:54- Yes, they will.- Just kind of get all the flavour.
1:15:54 > 1:15:57They keep it a bit loose and it's almost a dressing
1:15:57 > 1:15:59- you can have the salad with because of that.- Very nice.
1:15:59 > 1:16:01Put a little bit more of that in.
1:16:01 > 1:16:03That should be there.
1:16:04 > 1:16:07Now, it will colour quite quickly because of the honey, won't it?
1:16:07 > 1:16:10- Very quickly, yes. - Mmm. That's ready.
1:16:10 > 1:16:11- A lovely smell.- Yeah.
1:16:11 > 1:16:13Do you want a...?
1:16:13 > 1:16:15- Give you one of these.- Yeah.
1:16:15 > 1:16:16SIZZLING
1:16:17 > 1:16:18They're beautiful.
1:16:18 > 1:16:20- There you go. - Yeah, nice colour, perfect.
1:16:22 > 1:16:23Put the lentil on a plate.
1:16:23 > 1:16:25SIZZLING CONTINUES
1:16:30 > 1:16:32So it's really just to get the nice colour, just in the pan.
1:16:32 > 1:16:34- That's it, yeah.- It's actually better doing it that way
1:16:34 > 1:16:36than you would do it in the oven, isn't it?
1:16:36 > 1:16:38I've never seen it done that way.
1:16:38 > 1:16:40Yeah, I prefer. Look at the colour, you can see.
1:16:40 > 1:16:42The only difference is, if you've got a dinner party,
1:16:42 > 1:16:44it's quite delicate because of the meat.
1:16:49 > 1:16:50And that's it, really.
1:16:50 > 1:16:52- Happy with that? - I'm happy with that.
1:16:52 > 1:16:53Tell us what that is again?
1:16:53 > 1:16:55So it's a confit duck leg,
1:16:55 > 1:16:57brushed with onion glaze,
1:16:57 > 1:17:01served with a lentil with a little bit of French dressing.
1:17:01 > 1:17:02Simple as that.
1:17:07 > 1:17:10There you go. I know it look so simple, it looks delicious,
1:17:10 > 1:17:13- but I know this is going to taste... - I'm very excited.
1:17:13 > 1:17:17There you go, dive into that one.
1:17:17 > 1:17:20- But the idea being the confiting makes the leg so, so soft.- I know,
1:17:20 > 1:17:24- but like it's almost, yeah.- It's not the salting, but it's the...
1:17:24 > 1:17:27Softness, the fall out the bone, and there's a lot of flavour in it.
1:17:27 > 1:17:30I'm glad I did that on television(!) Um...
1:17:30 > 1:17:33- It almost leapt onto my spoon, my fork... - LAUGHTER
1:17:33 > 1:17:35It's that soft. That's amazing, wow. Delicious.
1:17:35 > 1:17:38Tastes nice as well, that lentil, a nice little salad to go with it.
1:17:38 > 1:17:41- You could have that cold as well, I suppose.- You could have.
1:17:41 > 1:17:44The crispiness with the honey, you see, gives you something extra.
1:17:47 > 1:17:49That dish was fabulous.
1:17:49 > 1:17:52Tender, tasty and top class food,
1:17:52 > 1:17:54and so easy to do at home.
1:17:54 > 1:17:57Now, when singer and musician Paul Young came into the studio
1:17:57 > 1:17:59to face his food heaven or food hell,
1:17:59 > 1:18:02he was certainly craving for coffee over mizzou.
1:18:02 > 1:18:04But which one did he get? Let's find out.
1:18:04 > 1:18:07It's time to find out whether Paul will be facing food heaven or food hell.
1:18:07 > 1:18:09Everyone in the studio has made their minds up.
1:18:09 > 1:18:12Paul, just to remind you, your version of food heaven...
1:18:12 > 1:18:14- would be coffee.- It's looking better all the time.
1:18:14 > 1:18:16Coffee beans coated in chocolate.
1:18:16 > 1:18:17Coffee parfait with honeycomb,
1:18:17 > 1:18:19with a nice little vanilla sauce the go with it.
1:18:19 > 1:18:22Alternatively, your dreaded food hell,
1:18:22 > 1:18:24this stuff in the little white...
1:18:24 > 1:18:26- here.- Lovely.
1:18:26 > 1:18:29Little white miso, could be with sake, mirin we've got in there,
1:18:29 > 1:18:32with a little bit of sugar, with some nice halibut, lovely with salad.
1:18:32 > 1:18:33- I'll just have the sake. - LAUGHTER
1:18:33 > 1:18:37I'm sure, you know, but how do you think these lot have all voted?
1:18:37 > 1:18:39I know...
1:18:39 > 1:18:41Cos I saw Sherry glasses down there.
1:18:41 > 1:18:43Ah, he does! LAUGHTER
1:18:43 > 1:18:45Oh! They have - four to three.
1:18:45 > 1:18:48You wanted seafood heaven. We need to hide the glasses next time.
1:18:48 > 1:18:51- It is.- We lose that one out the way guys. Right, now, it is a desert.
1:18:51 > 1:18:54We'll get straight on with this because we've got a lot to do.
1:18:54 > 1:18:55So first thing I'm going to do is,
1:18:55 > 1:18:58we've got our honeycomb in the pan here.
1:18:58 > 1:19:00Now, this honeycomb is pretty simple to make.
1:19:00 > 1:19:03All we've got in here, if I can get you to separate the eggs, please.
1:19:03 > 1:19:06- Egg whites...- Can I do the egg whites?- ..into that bowl.
1:19:06 > 1:19:08Egg yolks into...back into there.
1:19:08 > 1:19:10- OK.- And whip up the egg whites.
1:19:10 > 1:19:13Now, our honeycomb, for this one, what we've got in here,
1:19:13 > 1:19:14- we've got a touch of water.- Yeah.
1:19:14 > 1:19:16We've got some baking powder, or bicarb, sorry.
1:19:16 > 1:19:19A little bit of glucose, some honey and sugar.
1:19:19 > 1:19:22Now that, those ingredients, apart from the bicarb,
1:19:22 > 1:19:23have all been added to this pan
1:19:23 > 1:19:25and we're going to bring this to the boil,
1:19:25 > 1:19:29and we need the sugar thermometer, ideally, or you can look at it on colour, really.
1:19:29 > 1:19:31You look at it as it just starts to go caramel
1:19:31 > 1:19:33and this is going to make our instant honeycomb.
1:19:33 > 1:19:34Now, into our mixture here,
1:19:34 > 1:19:37we're going to melt our chocolate for our coffee beans.
1:19:37 > 1:19:40It's going to a pan of boiling water.
1:19:40 > 1:19:43We're just going to place that in there...like that.
1:19:43 > 1:19:45Just melt away nicely.
1:19:45 > 1:19:46Next, how are we doing?
1:19:46 > 1:19:48- We're doing.- Yeah, just now.
1:19:48 > 1:19:49Domestically slow.
1:19:49 > 1:19:52There we go. We've got some coffee we're going to add to our pan.
1:19:52 > 1:19:54Now the way that we make a parfait is this,
1:19:54 > 1:19:56it's slightly different to making ice cream.
1:19:56 > 1:19:58Um, we make an ice cream different to this.
1:19:58 > 1:20:00This is...a parfait, so we...
1:20:00 > 1:20:02Basically, we'll take the egg yolks,
1:20:02 > 1:20:04thank you very much, thank you,
1:20:04 > 1:20:08and the coffee and the sugar, and heat it up.
1:20:08 > 1:20:11Now what we need to do, really, is heat it up on the stove.
1:20:11 > 1:20:14Ideally, what you need to do for this...
1:20:14 > 1:20:15if I can give you that pan,
1:20:15 > 1:20:18if you can press this all in the corners...
1:20:18 > 1:20:20That cling film. Make sure it's nice and tight.
1:20:20 > 1:20:23What we need to do is heat it up so it actually cooks the egg yolks.
1:20:23 > 1:20:25Now there's two ways you can actually do this,
1:20:25 > 1:20:27one of which is on, called sabayon,
1:20:27 > 1:20:29which you do that by
1:20:29 > 1:20:32- whisking up the egg yolks and sugar over a pot of hot water.- Yeah.
1:20:32 > 1:20:34And the other one is this way.
1:20:34 > 1:20:37Now, if you're going to do it this way, you need to keep whisking it
1:20:37 > 1:20:40quite vigorously because it'll start to cook the egg yolks.
1:20:40 > 1:20:42- Yes.- All right. I feel as if you already know this,
1:20:42 > 1:20:46- the amount of cooking shows you've done.- Uh, no, I don't know this.
1:20:46 > 1:20:48Now you were saying, while Mitch was actually cooking there,
1:20:48 > 1:20:51you actually got him on that show, was it? So, he cooked for you?
1:20:51 > 1:20:53They called me and said, "You know somebody?"
1:20:53 > 1:20:57I said, "I've been around his house years ago and he served up a Thai feast that was amazing."
1:20:57 > 1:20:59I said, "I know Mitch can cook."
1:20:59 > 1:21:00And...he got on the programme.
1:21:00 > 1:21:03Here we go, so we're going to whisk this up nicely.
1:21:03 > 1:21:05You didn't use any horses in the produce of this thing.
1:21:05 > 1:21:07- No, exactly.- Good. - Michael still whisking away.
1:21:07 > 1:21:09We're also whisking away.
1:21:09 > 1:21:12Now, it's important that you've got all the ingredients ready for this,
1:21:12 > 1:21:14as well as the honeycomb.
1:21:14 > 1:21:16Now, with the honeycomb, still keep whisking it.
1:21:16 > 1:21:19Do you know what? I'm going to give you to do that. There you go.
1:21:19 > 1:21:21- Me?- Yeah, keep whisking that.
1:21:21 > 1:21:23Now, honeycomb, you must've made honeycomb before.
1:21:23 > 1:21:26- I haven't ever made honeycomb. - You never made honeycomb?
1:21:26 > 1:21:28- No, I just eat it. - No, I know, it's interesting.
1:21:28 > 1:21:30Gordon has never shown you how to make honeycomb, I don't believe it.
1:21:30 > 1:21:32Right, now honeycomb, really, really simple.
1:21:32 > 1:21:34What you need is a tray handy.
1:21:34 > 1:21:37Now the secret with honeycomb is to keep everything to hand because,
1:21:37 > 1:21:39once this sugar's ready, it's ready
1:21:39 > 1:21:41- and it happens really, really fast. - OK.
1:21:41 > 1:21:42We've got our terrine mould there.
1:21:42 > 1:21:46- Now, this is proper whisking going on.- Whoa, that's enough!
1:21:46 > 1:21:49- See? You turn your back, it's gone.- Oh, yeah! There you go.
1:21:49 > 1:21:52Done. Right, we've got our coffee now. Now, this has thickened now.
1:21:52 > 1:21:53- Yeah.- That's what we want.
1:21:53 > 1:21:57We've got our cream here, which we're going to whisk up.
1:21:58 > 1:22:01Keep that nice and firm.
1:22:01 > 1:22:04Now, you want it the same texture as the white.
1:22:04 > 1:22:07That's what were looking for, so we're going to throw in this...
1:22:07 > 1:22:10So this is totally different to making, obviously, an ice cream.
1:22:10 > 1:22:13We've got much more cream and you've got the addition of egg whites,
1:22:13 > 1:22:15which keeps it lovely and soft.
1:22:15 > 1:22:16That's what we want.
1:22:16 > 1:22:19Now, into there, we're going to throw in...
1:22:19 > 1:22:22the coffee.
1:22:22 > 1:22:23And although this is warm,
1:22:23 > 1:22:25if you add it slowly, it will work.
1:22:25 > 1:22:29Now, when you're mixing it, use a whisk rather than a spoon.
1:22:29 > 1:22:32Your way to do it would be to whisk it with a...
1:22:32 > 1:22:34fold it in with a spoon. It's much quicker if you use a whisk.
1:22:34 > 1:22:38- If you can stir that chocolate, Michael, that would be great.- Yeah.
1:22:38 > 1:22:41Give this a quick mix and that's your parfait done.
1:22:43 > 1:22:45Easy as that.
1:22:46 > 1:22:50So this is going to transform into our parfait, our ice parfait.
1:22:50 > 1:22:53Now, meanwhile, this is not far off actually.
1:22:53 > 1:22:55You can see now...
1:22:55 > 1:22:57our sugar is actually starting to change colour.
1:22:57 > 1:23:00It's important, just as it starts to change colour,
1:23:00 > 1:23:02we've got everything ready,
1:23:02 > 1:23:04so I'm going to pour this into our mould...
1:23:06 > 1:23:08..like that.
1:23:08 > 1:23:10Make sure it's nice and full.
1:23:10 > 1:23:13Now, it's just starting to turn.
1:23:13 > 1:23:16There it is. We've got one.
1:23:16 > 1:23:18I'm just going to show you, meanwhile Tana can break this up.
1:23:18 > 1:23:22She can peel that off and just crush it up, just slightly.
1:23:22 > 1:23:24I'll show you how to make...
1:23:24 > 1:23:26This is the problem when you're doing live TV,
1:23:26 > 1:23:28you see, you're waiting for everything. CHUCKLES
1:23:28 > 1:23:32There you go. Now, it should just start to go caramel
1:23:32 > 1:23:33and, at that point,
1:23:33 > 1:23:35you get your bicarb, you need,
1:23:35 > 1:23:37and you need a whisk.
1:23:37 > 1:23:38Just break it up with your hands.
1:23:38 > 1:23:41- Yeah, all right. - Just whack it up.
1:23:42 > 1:23:44- Michael.- Yeah.- If you can add my coffee beans.
1:23:44 > 1:23:46Now these are coffee beans, roasted coffee beans of course,
1:23:46 > 1:23:49- they're going to go into our chocolate.- Do you want me to start?
1:23:49 > 1:23:53- I would get you to do individual ones, dip them in.- Can I put them on here and just spread them out?
1:23:53 > 1:23:57Put them straight onto our tray and pop them in the fridge to set - that will be great.
1:23:57 > 1:23:59- Yeah, no problem. - Also, nice and flat.
1:23:59 > 1:24:01Tana's breaking away our stuff there.
1:24:01 > 1:24:03- Now...- Quite small pieces?
1:24:03 > 1:24:05Uh, a bit chunky, chunky, chunky.
1:24:05 > 1:24:06Chunky is fine.
1:24:06 > 1:24:08Now, at this point, take our sugar off,
1:24:08 > 1:24:12add our bicarb, give it a quick mix.
1:24:12 > 1:24:13So it's just on the turn there.
1:24:13 > 1:24:16- Yeah, and, very quickly, you throw it.- Wow.
1:24:16 > 1:24:18Straight into your mould, like that.
1:24:18 > 1:24:20Now, it'll continue cooking in this tin.
1:24:21 > 1:24:24So it'll get darker. All right.
1:24:24 > 1:24:27So we keep cooking it, cooking it, cooking it, like that,
1:24:27 > 1:24:29and this needs to...leave this to one side.
1:24:29 > 1:24:31Now, don't, whatever you do, put your fingers in that.
1:24:31 > 1:24:33It's boiling, boiling hot sugar
1:24:33 > 1:24:35and it will continue to cook,
1:24:35 > 1:24:38and while it's doing that, it'll change colour into this,
1:24:38 > 1:24:40which is the classic honeycomb,
1:24:40 > 1:24:41which I used to have as a kid.
1:24:41 > 1:24:45My mother used to chop this up, put it in chocolate, and it's called Hokey Pokey...
1:24:47 > 1:24:49- ..or cinder toffee. - Oh, that smells great.
1:24:49 > 1:24:51Wonderful stuff. So you pour that lot in there...
1:24:51 > 1:24:53like that. We've got more of our parfait.
1:24:53 > 1:24:58Now, the secret is don't put too much of this on or inside.
1:24:59 > 1:25:02Now, if you pile it up, like that...
1:25:04 > 1:25:07If you can break up the chocolate as well for me, Michael,
1:25:07 > 1:25:11I'm going to go to our freezer, where this needs to set...
1:25:11 > 1:25:13in our freezer.
1:25:13 > 1:25:15And this wants to go in, literally,
1:25:15 > 1:25:18for about a good four or five hours to set solid.
1:25:18 > 1:25:20It won't set solid, a little bit like ice cream,
1:25:20 > 1:25:22it'll still be quite soft,
1:25:22 > 1:25:23because that's the amount...
1:25:23 > 1:25:25of sugar we've got with the honeycomb.
1:25:25 > 1:25:28A nice little vanilla sauce with that.
1:25:28 > 1:25:30And hopefully...
1:25:30 > 1:25:34if we take this out, we're going to get our blowtorch ready.
1:25:34 > 1:25:36We're going to flip this out.
1:25:36 > 1:25:38So you've got four people cooking for you, Paul.
1:25:38 > 1:25:40- I know.- Now...
1:25:40 > 1:25:42blowtorch.
1:25:42 > 1:25:45The easiest way you're going to get one of these out
1:25:45 > 1:25:47is either this or this or...
1:25:47 > 1:25:49literally, a tray full of hot water.
1:25:50 > 1:25:52Don't get too close to the cling film.
1:25:53 > 1:25:55The idea is this should just...
1:25:57 > 1:26:00Come on, come on, come on, come on.
1:26:00 > 1:26:02It's there, roughly.
1:26:03 > 1:26:05Right.
1:26:05 > 1:26:06Give it a quick wedge.
1:26:09 > 1:26:13We'll use the end. It's not quite set enough, but we'll use the end.
1:26:13 > 1:26:14A bit of this over the top.
1:26:16 > 1:26:17In there.
1:26:17 > 1:26:19- Lose our bowl. - Get rid of that, out of the way.
1:26:21 > 1:26:24Get that out of the way and then we've got our sauce...
1:26:27 > 1:26:28..which is our vanilla custard.
1:26:30 > 1:26:32Now, you don't want to put coffee with it,
1:26:32 > 1:26:34coffee custard, because it's too strong.
1:26:34 > 1:26:37We'll then to take some of this...
1:26:37 > 1:26:39place it around the edge...
1:26:39 > 1:26:42Not coffee custard, but you're going to put these coffee beans...
1:26:42 > 1:26:44around the edge...
1:26:44 > 1:26:46to go with it.
1:26:48 > 1:26:49Paul...
1:26:49 > 1:26:54There, coffee beans, literally, straight from the shop, roasted.
1:26:54 > 1:26:57There you go. Dive in. Tell me what you think.
1:26:57 > 1:27:00That probably, parfait, wants a little bit longer in the freezer.
1:27:00 > 1:27:03- Yeah, brilliant.- Tell me what you think of that.- It smells good.
1:27:03 > 1:27:04- With the honeycomb. - With the honeycomb.
1:27:04 > 1:27:06Girls, want to bring over the glasses?
1:27:06 > 1:27:09Those sherry glasses that we will hide. What do you think?
1:27:09 > 1:27:11- Gorgeous.- Now, I know, as a kid,
1:27:11 > 1:27:14you used to have ice cream with coffee poured over the top.
1:27:14 > 1:27:17I know, that's what I've been doing recently, it looks great.
1:27:17 > 1:27:22You get a little champagne glass, pour an espresso over ice cream.
1:27:22 > 1:27:25This is slightly different, the parfait. What do you think of the texture of it?
1:27:25 > 1:27:27It should be quite...much more creamier, I think.
1:27:27 > 1:27:31- This is great with it.- It's really, really nice.- To go with the sherry?
1:27:31 > 1:27:33- Yeah, it's good with sherry. - What do you reckon to the flavour?
1:27:33 > 1:27:37- Delicious.- Yeah.- Not long enough in the...- That honeycomb is amazing.
1:27:37 > 1:27:39- You can make your own honeycomb at home.- Thank you.
1:27:39 > 1:27:42But it's so simple. The secret with this is...
1:27:42 > 1:27:44Don't make it too far in advance because obviously,
1:27:44 > 1:27:46this time of year, there's quite a lot of moisture in the air
1:27:46 > 1:27:50and it will go quite damp, so it's perfect for Mother's Day.
1:27:54 > 1:27:58Coffee, cream, with crunchy honeycomb and chocolate -
1:27:58 > 1:27:59what's not to love?
1:27:59 > 1:28:02Just give the parfait plenty of time to set in the freezer
1:28:02 > 1:28:04and you'll have a winning desert.
1:28:04 > 1:28:07I'm afraid that's all we've got time for, for today's Best Bites.
1:28:07 > 1:28:08If you'd like to try to cook any of
1:28:08 > 1:28:11the fabulous food you've seen on today's programme,
1:28:11 > 1:28:15you can find all the studio recipes on our website, just log onto BBC.co.uk/recipes.
1:28:15 > 1:28:18There were loads of tasty dishes on there for you to choose from.
1:28:18 > 1:28:22So have a great week, get in the kitchen, and I'll see you very soon. Bye for now.