28/02/2016 Saturday Kitchen Best Bites

Good morning. The next 90 minutes is jam-packed with

mouthwatering recipe ideas that, trust me, you won't want to miss.

Don't go anywhere. This is, of course, Saturday Kitchen Best Bites.

Welcome to the show.

We've got the very best chefs preparing fabulous food today

and a sprinkling of hungry celebrities all waiting to be fed.

Coming up on today's show,

Martin Blunos treats us to a warming one-pot

of boiled collar of bacon with veggies and parsley dumplings.

Theo Randall is serving half

a chicken stuffed with prosciutto, mascarpone and rosemary.

The chicken is served with a mascarpone sauce and accompanied

with purple sprouting and romanesco broccoli.

Daniel Galmiche gives us a flavour of France

with his delicious dish of confit duck leg with lentils.

The duck is salted overnight with thyme and garlic

before being gently cooked in duck fat and finished with a honey glaze.

And Paul Young faces food heaven or food hell.

Would he get his food heaven?

An ice coffee parfait with vanilla custard sauce

and chocolate-coated coffee beans?

Or would he get his dreaded food hell?

Halibut with lychee, cashew nut and miso salad?

You can find out what he gets to eat at the end of today's show.

But first up, Jason Atherton is serving a full English breakfast,

but not as you know it.

-Morning, James.

-The gadget you've set over there, that's a water bath, isn't it?

It's a water bath, yeah.

So we're going to be cooking the egg in there nice and slow.

They're in every kitchen nowadays,

but you can actually buy those domestically now.

This is a home one, yeah.

Apparently it's the fastest selling home gadget

-for cooks on the planet at the moment.

-Is it? Well, there you go.

What are you going to do with it then?

We're going to take the normal egg, we're going to put it in.

If you think about how you make a hard-boiled egg,

we're doing that but a lot slower a temperature,

so it cooks from the inside out.

Now the key to this thing is the temperature though.

-That's the reason...

-Yeah, this is on 62 degrees, 61.9 in fact.

-Right.

-Have you got that?

-Yeah.

So in goes the egg and we'll leave that in there

for an hour and 15 minutes.

-Seriously?

-So if you want to come back, after you've had coffee

and your chicken curry and chips, then we'll have it ready for you.

LAUGHTER An hour and 15 minutes.

Right, so, James, you're going to make the tomato compote.

I'm presuming that's hard-boiled after an hour and 15 minutes, is it?

-Soft-boiled.

-No, it's very, very soft-boiled.

-Is it?

-Yeah.

Soft-boiled? I could do that in three.

LAUGHTER

So I'm going to make the mushroom puree for the middle of the plate.

-Yeah.

-You're going to make the tomato compote.

So we've just got some...

Do you see the tomatoes?

We've blanched them and taken the skins off.

But the idea behind this is this slower cooking at a particular

lower temperature doesn't cook any more with the egg yolk.

You can cook it in there slightly longer as well, can't you?

Yeah. Once you've gone past that,

you can hold it for about another 20 minutes after that.

And then, after that, it starts to go a little bit over.

-But it has a really unusual texture, which is fantastic.

-Right.

That's the whole point of it.

So we've got two sauces going with this then.

We've got the tomato one here, with a little bit of garlic and shallot.

-Yeah.

-What have you got?

-I've got mushrooms.

They're just your standard field mushrooms,

I've got some more shallots, just a little bit of garlic,

and we're just going to get these in the pan

and get these to cooked down quite quick

with a little bit of fresh cream.

Then we're just going to blend it and that will be ready to go.

Is a field mushroom a mushroom?

-Yes.

-I know it's a mushroom, but is it just a mushroom?

Are all mushrooms field mushrooms?

Are all mushrooms what, sorry?

Are all mushrooms field mushrooms?

What's the difference between a field mushroom and a mushroom is what I'm asking?

Some obviously grow in forests as well, but they're wild mushrooms.

-Oh.

-And this one grows in a field, so it's a field mushroom.

-Oh, thanks for that.

-LAUGHTER

In go the mushrooms.

So is this the kind of dish that you've got on your menu now?

Yeah, this is on our tasting menu

-and also on our a la carte menu at the moment.

-Right.

And it's turned into one of our signature dishes.

So it's doing really well.

And it's...something I invented.

I like to play on words, so at the restaurant

I just call it an English breakfast

and let people be surprised by what we give them.

But you've still got the bacon, the mushrooms, everything else.

Yep, yep. The bacon is going to go in now.

The white bread I'm assuming is the croutons.

Yeah, so if you can do the croutons for me when you're done.

-I'll do that, yeah.

-Just standard white bread, dice it into nice cubes.

We'll fry it up, like we would do normally

if we're doing fried bread at home.

-Right.

-And then, with the bacon,

we're just using cure-dried streaky bacon.

Sliced nice and thin.

We're going to stick it in the oven on a low temperature,

just so it cooks, probably about 100-110 degrees.

Now you do this so it's nice and crispy.

Now you mentioned this machine being one of the

biggest sellers around at the moment.

This is the domestic version. The commercial ones were always

about £1,000, really, when they win their first started off.

-But every kitchen has got one of these now.

-Yeah.

The difference is you can cook eggs in there,

but also a lot of people cook fish and lamb, and...

Pork belly, everything. You can cook anything you'd like and it.

The idea is is it just keeps things a lot more moister.

In the UK, we seem to call it this boil in the bag thing,

but the actual technique of it, the French call it "sous vide".

-That's right.

-It's actually a very, very clever technique.

Yeah, I mean, we do pork belly at the restaurant...

It doesn't work for everything. I'm not a big fan of fish in it,

but some chefs like to put fish in it. I find the texture unpleasant.

But when you do pork belly with a little bit of duck fat inside it,

it's so tender that it's just fantastic and it just saves time,

it helps in a professional environment,

it helps to speed things up, so it's got to be...

You must use one as well, don't you?

Yeah, a few, actually.

We're just going to add a little bit of cream to that.

Right, so we've got our tomatoes here.

Run through what we've got in there now.

In this we've got a little bit of shallot,

our wild mushrooms, sorry, field mushrooms, we're cooking those down.

And we're just going to make a simple puree.

-Can I ask you a question about that thing?

-I'm sorry?

That thing you're banging on about, over there.

-Is it just hot water in a tub?

-Yes.

-Yeah.

LAUGHTER

-This is all the rage, is it, in cooking?

-This is it.

However, a member of my family, I will not name them,

did actually phone up when I mentioned doing this

in my restaurant. They came in, and I've got one of these,

and they turned around and said they had a go in their footbath.

LAUGHTER

A foot spa doesn't have the same effect as that.

The idea of this is that it it's constantly at that temperature

and you can alter the temperature,

but the idea is you cook it at that temperature.

Bang on, isn't it, really?

Yea, absolutely. It holds it at the perfect temperature,

so that temperature will never ever change.

Right. It's a bit like putting a pan of water on a hob

and just leaving the gas where it is.

LAUGHTER

Except you're 1,000 quid down, yeah?

LAUGHTER

-Similar to that, yeah.

-Similar.

I get it. I get it now. I see the appeal now.

-Yeah, right.

-Right, so...

Mushrooms.

-We've got trompettes.

-You wash these?

I've washed them. It's the only mushroom I wash.

Normally I just spray them in water and then brush them,

but black trompettes get all the dust and the dirt inside,

so it's good to give them a good wash.

So they've gone in. You're going to do the...

Trompette de morte meaning they're a mushroom of death, aren't they?

That's it, mushroom of death.

-You're selling this?

-What are the mushrooms of death?

They're the mushrooms of death, yeah.

Are they?

Should you be cooking with those?

LAUGHTER

We don't know, you're about to find out.

I find any ingredient with death in it, I leave it alone.

Don't forget, you'll find Jason's recipe,

along with all the other studio recipes, on our website.

Go to...

Right, the croutons are happening over here.

You want, in this tomato mixture,

you want the mustard and some vinegar.

Yep, and then just to sharpen it up...

Give it a little bit more flavour.

Put my mushroom puree in here.

I'll season this up as well.

There you go.

Now, tell us about your restaurant then,

because it's got the restaurant

but then you've got function rooms

and all manner of kitchen stuff,

but this is your own new venture, isn't it, really?

-Well, we've been open ten months now.

-Yeah.

Is the egg finished?

It's been a lifelong... No, no, we've got another hour and 17,

no, no, another hour and ten minutes.

-No, no, I'm talking about the ten months you're open.

-LAUGHTER

All right, so that's on.

Yeah, and it's just been a lifelong dream to have my own restaurant.

After 25 years working for other chefs,

I've finally got my own establishment

-where I can sort of...

-Do your own thing.

-Express myself, yeah.

I'll do that, you can do the sauce.

So you've got that.

-Do you want to show us this egg then?

-Yeah, go and get those out.

I'll get this lot ready.

I'll just put this back onto...

I can use that pan again, James, to put the mushroom puree in.

James, when you were tossing things just now,

-when those flames happened?

-What's that?

You know when you were tossing just now and those flames came out?

I always get quite excited when I see that. How would you actually do it?

-I've never managed to do that.

-How do you do what?

Get it to go with the fire to come out, the flames and stuff.

Well, you just do that.

-Yeah, but with the flames.

-LAUGHTER

-I can do that, that's doing it without the flames.

-Right.

It's the flames that are impressing me, not just the...

All right, I'll show you in a minute.

I'm going to do these pancakes in about ten minutes

-and I'll show you that.

-All right.

-We've got Crepes Suzette.

I'm going to need about five of those,

-just pick the nice ones out.

-OK.

-Right, that's that.

-We'll need the egg? Where's my water? Here we go.

-So the bacon is there.

-Yeah.

We've go like that, so I'm going to take the eggs out.

We'll crack a couple, see how we get on.

That's it.

Here we go, like so.

The moment of truth.

Just grab me the other one, James.

That's it, that's one. We've got one.

Right, so now we're ready to plate.

So we take the tomato compote.

I'll season this up for you.

Could you pass me a spoon, James?

-Thank you.

-There you go.

So the tomato compote goes in the middle, like so.

Why are those eggs...?

I thought you were doing the eggs in the other thing.

Yeah, the eggs, they've been in. They've cooked in there.

Why have you put other eggs in there then?

LAUGHTER

Is that a special 800-quid bowl you've got there?

LAUGHTER

These are the ones that went in an hour ago.

Are they? Oh.

-So these are the ones we did earlier.

-I see.

And on goes the mushroom puree, like so.

Then we're going to take out our egg.

-So we just...you see how softly poached that is?

-Yeah.

Very softly poached, that.

Just add a little bit of pepper and salt on the top, like so.

-Just put a bit of parsley on for me, James.

-Yep.

Then we add the trompettes of death.

There you go, that's for you.

LAUGHTER

Why are they called trompettes of death? I missed that.

Because they're special for you.

A few little croutons around, like so.

A little bit of parsley.

And now it's starting to look like a full English breakfast.

Not a Welsh breakfast, a full English breakfast.

And that is...

Oh, no, it's not yet.

-We forgot this.

-Oh, wait. Sorry no, no.

We forgot the white truffle.

And then on goes the white truffle for the last...

-the last bit.

-Now this is a spring truffle, isn't it?

Yeah, these are in season for about four or five weeks this time of year

and they just taste magnificent. So it's a spring white truffle.

On they go, like so, and that is

our full English breakfast...

..served Pollen Street Social style.

Have a go at that at home.

You get to try it.

-LAUGHTER

-Is it one between four, is it?

-Yes.

That's...

Should I pass it on?

LAUGHTER

-You get to try it.

-Really? Should I try it? All right, OK.

Tell us what you think. Now this is on your tasting menu as well?

-It's on the tasting menu, a smaller version.

-Yeah, right.

Oh, that's incredibly softly poached.

These are becoming more and more popular, I have to say,

but people have got to know what to do with them -

that's the problem with it.

Is that a good egg?

That's a good egg.

Worth £1,000?

I'd pay a grand for that.

LAUGHTER

And don't worry, if you haven't got a water bath,

a regular soft boiled egg will do just fine.

Coming up, I cook a sensational sausage and lentil cassoulet

for Rachael Stirling,

after a tasty trip to India with a certain Rick Stein.

Madurai, one of the oldest cities in South Asia.

It's been an important trading place for Europe for over 2,000 years.

This tamil poem, written in the second century AD,

could also apply today.

Madurai is a city gay with flags,

waving over homes and shops selling food and drinks.

The streets are broad rivers of people,

folk of every race, buying and selling in the bazaars.

Around the temple, amid the perfume of ghee and incense,

are stalls selling sweet cakes, garlands of flowers,

scented powder and betel paan.

Those are the folded up leaves that you chew

that can make you high as a kite.

Looking across the Madurai skyline,

I can see why the state of Tamil Nadu

is known as the Land of Temples.

These towers belong to the Meenakshi Temple,

solid granite structures decorated with colourful characters

from the Hindu divine text.

RELIGIOUS SINGING

Not far from the temple is The Modern Restaurant.

I feel there could be a little touch of Indian irony there.

Anyway, they purely serve vegetable dishes with lots of rice

on these banana leaves, which they call sadya.

There'll always be three to four different curries

made from lentils, chickpeas, spinach and potatoes.

But the most popular is sambar, a spicy, rich vegetable stew.

The main word in this particular recipe is "lots".

That's lots of tomatoes,

ditto with the turmeric...

..shedloads of salt...

..huge fistfuls of jaggery...

..and then tamarind water for freshness and acidity.

Finally, asafoetida, very popular in India,

especially in places where garlic is frowned upon.

He's put two lots of asafoetida powder in here,

first in the original masala and now this powder now.

Now they're Brahmins, and they do not eat garlic ever,

and I think asafoetida powder is the sort of closest thing to it.

A bit hot, isn't it? Can I try a bit?

-Hot.

-All right.

-OK, only salt and the tomato juice.

-Oh, it's good!

-Good.

-Yeah, really good.

-And it's already got chilli

-and the masala...

-Just got the masala?

-After is the masala.

Really nice, great.

Now, what they call a tarka.

It's always added at the end, to enhance the flavour,

and in this case it's made with fenugreek and coriander seeds,

lentils, then curry leaves and dried Kashmiri chillies.

Now that's poured into the vegetables,

as I said, right at the end, and it really lifts the flavour.

In keeping with tradition, the food is always served in a certain order.

It's auspicious to place the sweet elements on first,

followed by carbohydrates, which, in the South, has to be rice.

Then proteins, in the form of dahls...

..and, finally nutritious vegetables and then curd.

This is the only thing they serve here, but everybody loves it.

Everybody has the same thing.

I imagine probably half of India at least eats like this,

all vegetarian.

And, certainly in southern India, everybody eats off of a banana leaf.

It's the most perfect vehicle for eating off

because, when you've finished, you just fold the banana leaf up

with anything that's left and throw it away.

But you don't throw it away into the garbage,

you throw it away for the cows.

I'm getting very much more used to eating with my hands.

I still find it very difficult

because one's unfamiliar with eating with one hand,

and it's very difficult to stop from getting extremely covered,

not only all over my hands but all over my shirt and trousers.

The technique, apparently, is not to get the rice too wet

and definitely you sort of roll it around a bit like this.

Then you use your thumb to sort of fire it into your mouth.

And I'm beginning to get it.

And I think, as you begin to get it...

you begin to get to enjoy it.

So, to cook.

And I wonder, has there ever been a better

location for a television chef to cook his heart out,

surrounded by lovely birds and animals

on the edge of this beautiful lagoon?

Well, this is just the most famous dish, I would suggest,

in the whole of Southern India.

It's called sambar

and it's a celebration of vegetable markets everywhere.

It reminds me of walking down a long street quite near the temple,

just with one side, loads and loads of vegetable shops,

some large, some small and some just with a woman

with a couple of vegetables in from the country,

and just marvelling at the variety.

And of course you've got to have a dish that uses all those vegetables,

and sambar it is.

And here's the vegetables,

just a selection that we got from the market this morning.

We've got some okra there, carrots, we've got some pumpkin,

we've got some tomato, got chillies. You name it, it's there,

and I'm just going to add this to the boiling water here.

Oh, I've just heard, I've heard that tip-tap-tip.

I've forgotten one really important ingredient

that goes into it every sambar, that's moong dahl,

those tiny little dhal, which actually cook so quickly

that they will soften just as quick as the other vegetables cook.

I've used green mung but over here they prefer to use yellow.

Now a teaspoon of turmeric and a teaspoon of sugar.

I'm just going to leave that to boil and simmer away,

and now I'm going to make a masala to pour into this.

So, into some oil, I add a teaspoon of chana dhal,

some fenugreek and coriander seeds

and three to four vibrant Kashmiri chillies,

a good handful of curry leaves and the obligatory asafoetida.

Now comes the fun bit, and the thing I look forward to the most,

turning the fried masala into a smooth paste,

using my trusty first-class wet spice grinder.

Just make sure the lid of your liquidiser is securely on,

otherwise hot oil could go over your shirt and your face.

Or in my case, WILL go over your shirt and your face.

Mental note, I was thinking,

in the final recipe, let the masala ingredients cool before blending.

There we go.

So now what I'm going to do is make a tarka.

Now, a tarka is what you stir into quite a few dhals, right at the end,

and it's normally things like really quite hard-fried onions,

mustard seeds, fenugreek seeds.

But if you stir that into something like this sambar,

or a dhal at the last minute,

it just gives it a real sort of flavour lift

called a tarka, hence tarka dhal.

Before serving, add a final handful of curry leaves

and enjoy with a plate full of idlis

and some coconut and tomato chutneys.

It's really nice.

Now, Rick there mentioned a plateful of idlis. What are idlis?

Idlis are steamed rice cake and they are eaten with sambar,

which he was making, coconut chutney and tomato chutney.

So that's that little bun that was next to it?

That little bun, yes. They're steamed buns, so make a batter

and then ferment and then steam it.

There you go. Rick used some very special lentils for his curry,

but there are lots of different varieties

you can easily get in the shops.

Now, I've got some readily available ones, these are puy lentils,

and I'm going to use these to complement this dish.

It's a mixture of sort of two different dishes, I suppose.

We're going to spice it up with a little bit of cumin seeds,

but predominantly the thing's based on these things over here,

Toulouse sausages, because Stefan is in here.

Normally Toulouse sausages are in the circle,

but these ones... Same filling that we've got in here,

which is this really sort of fantastic full meaty pork sausage,

and I'm going to fry these with some bacon to get a colour,

so it's like a... I think it's like the ultimate cassoulet, really,

but we're going to use the lentils to thicken it

and serve that with some mashed potato as well.

So, the first thing we do is just chop the bacon up.

Now, because of what it is,

it is actually quite a rustic-y sort of dish.

You don't want to sort of chop the bacon too small.

So what we're going to do is get the pan on here

and then take these sort of fabulous Toulouse sausages,

which, for these sort of size, you get one per portion really.

And throw the bacon in,

and just start to colour that nicely.

And then we're going to use a mixture of different veg, really, for our base.

We've got some onions, we've got some carrots,

I've got a little bit of celery, and then we've got some leek,

and I'm just going to just basically sweat that off in a pan

and then start to make sort of our casserole part of this.

So, we mentioned at the top of the show that you're extremely busy,

but acting was probably definitely something in your blood,

first of all, because your parents are both sort of in the trade.

No, no, my dad isn't.

Well, your dad was. It's theatre.

He produced a couple of plays but he's not, no, no,

he's not in the theatre really.

He got into it because he sort of wanted to be involved with my mum,

but mum has been obviously a successful actress

all her life, pretty much.

-Just a bit, Diana Rigg.

-I know, my brilliant ma.

So, do you get any advice still from her

or is it something that she just leaves it to you now?

Um, I always... Well, we always...

We love giving each other, you know, notes.

So you come and see a performance or something and...

She came to see the show, in fact, on Tuesday night

and gave me a couple of really good ideas for a couple of lines.

Just some suggestions as to how to deliver them

and they were brilliant.

We love one another's notes.

This is a theatre, well, a show that you're doing now,

a play that you're doing, and often we get actors

and actresses coming on the show to plug things.

Yeah, I'm not plugging anything.

-You're not plugging because it's sold out!

-Sold out.

So, people can't get in. But, if they can get in,

what are they about to see in this new play of yours?

Well, it's Variation On A Theme.

It's a Rattigan play that came out in 1958,

directed by John Gielgud and starred Margaret Leighton and Jeremy Brett,

who went on to become Sherlock in those days.

And it was a disaster.

LAUGHTER

You've never read such bad reviews.

I mean, I admit it, was the worst. It was terrible...

He went off with his...

The writer went off with his tail between his legs

and hid for a few years afterwards

because it had been such a full-blown disaster.

But I did a reading of the play Variation On A Theme

two years ago in Chichester, and I knew,

he's got this wonderful... Rattigan writes wonderful heroines

and the lead woman is called Rose Fish.

-IN A BIRMINGHAM ACCENT:

-Rose Fish.

She's originally from Birmingham and she's just got great soul.

And it's based on La Dame Aux Camelias,

which is the story of a woman who's dying,

who has an affair with a younger man and basically...

..La Traviata is based on this plot line.

Anyway, so we did this reading

and I knew that there was something about the show.

The director, Michael Oakley, and I

didn't expect the response that we got from the audience,

which was fantastic.

Anyway, so two years later we're doing it. We've cut it a lot.

We went back to the original script.

We went to the British library and looked at Rattigan's original

handwritten version of the script.

Did a lot of work on it, cut it, trimmed it, cast it.

You can tell it's a storyline that excites you anyway.

Yeah, I love it. Well, I just love the heroine.

She's funny, and rude, and loud, and vulgar and all things I like.

LAUGHTER

All the characters that you play,

they've been sort of unique in a way.

Is that what appeals you to the script?

Yeah, unique or cross-dressers.

LAUGHTER

We'll talk about that later.

I play a lot of men. I've had a few sausages shoved down my pants.

LAUGHTER

Anyway, moving on, right.

We've got our veg over here. This has got some...

Let me have a look. Can I come over there?

This is our diced veg.

We've got the bay leaves, we've got the cumin seeds in there.

-It's burning.

-It's not burning, it's just...

LAUGHTER Rachael, it's caramelising.

That's the difference, all right?

In we go with the red wine.

And then you take the Toulouse sausages,

everything else, the whole lot goes in

with all the bacon and everything

And then we take the beef stock...

..good-quality beef stock.

And then, when we've done all that...

-Oh, it's all delicious and...

-Well, it is.

The best thing about this is you take your puy lentils now,

and these don't need soaking, you just pop them straight in,

and this will thicken up in your casserole, in your cassoulet.

So you cook this down, with all these lentils and everything else.

I can't smell it, I can only smell your aftershave.

LAUGHTER

If you're fancy farm thing wasn't enough,

I'm getting hit again, you see?

Put the lid on.

Here, smell that.

SHE SCREAMS

You touched me with it.

That is smoked duck.

That will get rid of the aftershave.

Right, and we cook this for 30 minutes.

And then we lift the lid off,

and then you end up with this stew, you see.

Now we're going to finish that off with the smoked duck.

That does smell good.

Thank you, thank you.

Anyway, as well as you're doing that play at the moment,

you're also doing something else.

-You're actually learning lines for another new play.

-Yes.

Mike Bartlett's new play, An Intervention.

-Tell us about that one.

-Oh, it's brilliant.

It's at the Watford Palace Theatre.

I did Medea with him last year

and he's just one of our brightest, best young writers.

And he's written this new play, produced by Paines Plough,

called An Intervention, which we start in two weeks, I think.

And it's a two-hander, two characters, a boy and a girl,

and they don't stop talking for 70 pages,

but it will be an hour-long, no interval.

I can see you'll be quite good at that.

LAUGHTER

All right.

It's the perfect part for you, isn't it, really?

You've made me cry. My eye is running now.

It's all right. I'm just looking forward to the tripe

coming in about 15 minutes, now.

Watch me hurl.

So, you've got black pepper,

we're going to finish off with this with butter in there.

And that just gets stewed out. I put the smoked duck...

-God, that looks good.

-The duck confit has gone in there.

You can buy that in a tin as well, which is fantastic.

We've got the sausages in there.

Anyway, the mashed potato, double cream, butter...

Do you put nutmeg in mashed potato?

No, no, no, salt and pepper, no.

A little bit of that in there as well.

And then we're going to serve that almost as it is

with the casserole really as well.

But you've done so many different things from TV.

Obviously we talk about the Bletchley Circle,

which is a great storyline as well, based on...

Well, tell the people who haven't seen it.

It's based on these codebreakers, or ex-codebreakers.

Yeah, exactly.

It's a sort of imaginary life of what happened to these women

who worked at Bletchley during the war...

where secretly, having signed the Official Secrets Act,

they broke the German enigma code.

And so...

they were seconded from... the brightest minds from Britain,

were seconded to this secret place, Bletchley Park,

which exist now, it's just out in Milton Keynes.

And these codebreakers got to work,

but after the war they had to go back to their normal domestic lives

and they weren't allowed to say to anyone,

"By the way, this is what I did during the war."

So this is the imagined life

of what happened to these four, five now, amazing women.

Of course, you can buy it on DVD now as well,

-particularly the last series.

-Yes.

You're filming a new series as well?

Well, they're writing some brilliant storylines,

we wait to see whether it gets commissioned by ITV or not.

-I'm sure it will, I'm sure it will.

-I hope so.

And not just that, you've got a new thing called The Game as well,

-which is based on MI5.

-The Game, yeah, yeah.

It's a spy series. Oh, can I start?

Yeah, well, good luck with everything. Fill your boots.

Thanks.

I'm not very glamorous when I eat.

It's all right.

Oh, oh! That's good!

A knockout recipe, quite literally.

I'm glad you enjoyed it, Rachael.

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

you've seen on today's show,

all of those are just a click away at BBC.co.UK/recipes.

Today we're looking back at some of the very best cooking

from the Saturday Kitchen archives.

And next up is an easy to follow one-pot country classic

that's perfect for any Sunday lunch.

And when it's cooked by none other than the magnificent Martin Blunos,

there's no doubt it's going to taste great too.

-Great to have you on the show.

-Thank you.

This dish is in contrast to sort of John's dish,

basically the opposite really.

Yeah, it is. It is a long cook, but it's boiled, it is simmered.

It's a real sort of country, sort of simple one-pot cook.

-OK, so what are we cooking?

-What are we cooking?

We're doing a collar of boiled bacon

with veggies and parsley dumplings.

OK, now, the veggies that we've got in here, we've got the carrots...

Carrots, you've got celery, you've got onions, we've got garlic,

-a little bit of peppercorns and butter.

-Dumplings...

Dumplings, we've got the parsley, which is... parsley sauce and ham is

a classic, so parsley with the suet, flour and a bit of mustard water.

OK, and we've got our pork. Where's this from?

This is from Bristol, just outside, West Country.

-Not from Bristol, where's it from on the animal?

-Oh, right.

LAUGHTER

Well, you asked, you asked.

OK, no, it's the collar, this is the collar. So it's this bit here,

it's the top of the shoulder, and it's a bit of a...

it's got a lot of sinews to it.

It's halfway between the sort of back and streaky bacon.

That's what we're... It's that half and half.

Yeah, but there's a lot more eyes of meat there

that give it much more flavour.

And it's a piece of meat that has done a bit of work

because obviously the head is sort of bobbing up and down,

-so it needs that long, slow cook.

-OK.

Right so, first thing is, you're peeling the veg there.

Collar goes into a pan

and into that we're going to put our cinnamon.

Now this has been soaked, this collar, overnight?

Yeah, soaked overnight to get the salt out

-because it's a cured piece of meat.

-Yeah.

And you soak it overnight in a big bucket of water, put a slate on it,

keep it outside, stop the cats getting into it.

In this weather, it'll do that.

What you want to try to do is draw the salt out of it.

The cure, get the cure out of it.

We've got an onion going in there as well,

half an onion, and we're going to pop into that a good old...

In this weather, you'll be chipping it out the bucket.

A bottle of cider. All right.

-Good old West Country ingredient there.

-Yeah.

And as it's all from that manner,

you don't want to start putting wine in there.

We're going to use it, you know, it's the local pork

so we're going to use local booze, which is cider.

OK, now top that with water and all we're going to do then

is bring that to the boil

and you cook that out for about 45-50 minutes.

It doesn't matter if it goes over.

The thing here is the time...

Just washing my hands.

You want to make sure,

if you put the point of a knife into it, it's going to come off.

-Just gently simmer it on the stove?

-Gently simmer it on the stove.

Once it's done, you'll see what happens is it comes out like this.

And what happens is the skin swells up.

All the flavour starts coming into the stock,

the cinnamon and the spices that we've got there.

-Yeah.

-I'm going to pop that out now...

-Into...

-Now, to find this cut of meat as well,

it's quite difficult to find in the supermarket. Butchers will...

The markets tend to go for the loins and bits and pieces, but big stuff like this

you'd have to go to probably a butcher's to find.

Yeah, your butcher will sort it out for sure because it is,

it's a cheap cut. That's why I think the supermarkets don't stock it -

because they're not making enough money from it.

Yeah we're probably looking at what, 6-7, 7-8 quid, maximum?

Yeah, exactly, but look how much you've got.

That's a lot of meat there,

so what I'm going to do now is take the string off and...

take that little bit of fat from the top.

Now, John, do you ever cook stuff like this,

the collars and stuff like that?

Absolutely. I think the same principle...

matters when you're cooking muscle groups

that have been working a lot more. Exactly what Martin said, you know,

it just needs a bit longer,

turn the temperature down a little bit more than a usual braise.

And what you need to look after in the collar is collagen,

which that is why it's tough, so you need to break the collagen down,

make it nice and soft and supple,

but leave the collagen in the meat so it's moist.

-You make it sound like make-up.

-LAUGHTER

-Yeah, a bit of mascara.

-LAUGHTER

Right, what I've done, I've taken the fat off,

the strings off and the fat, get rid of that.

And we've got our pan here, so we're going to pop into that

the butter and we've got a few peppercorns, and what we need to do

is just fry off all that lovely veg you've prepped up.

-I'll turn that up.

-Lovely.

So they're white peppercorns you've got in there.

White peppercorns and whole-peeled garlic,

and we're going to put the whole shallots in as well.

-Maybe not that one.

-Apart from that one, I'll leave that one.

All we're going to do is just get a little bit of colour on there

cos this is where you start drawing out the flavour from the veg,

and it's this second process of the cooking which makes the difference.

You could actually just carry on cooking your collar in the water

there, let it cool down, slice it up, make a parsley sauce.

Now, I mentioned that you've been

consulting for restaurants, and bits and pieces, but this pub...

Yeah, the pub. The Reservoir in Charlton Kings in Cheltenham,

great pub. This is one of the dishes we've got on.

If you go there tonight, you will get collar of bacon

with parsley dumplings. Because of the weather!

Cost you 36 quid. LAUGHTER

No, I'm only joking.

Yeah, I was going to say.

Right, OK. No, but it is, it's a simple homely dish.

This is the sort of thing, it's not a gastro-pub,

-it's a pub with real food.

-Yeah.

What we've got there, the veg goes in,

-gets a little bit of colour from the butter.

-OK.

Then what we do is we sit this fella back on top

and then we take some of that cooking liquor,

that first cooking liquor.

-So it's like double-cooking it?

-Double-cooking it. It's a pot roast

cos what we need to do now is we're going to get this on the go.

This goes into the oven and then we add our dumplings.

So we put some of that cooking liquor in,

that's going to soften the veg, which will be sweated a bit

to sort of draw the flavour out,

and then it finishes cooking the meat off.

The reason why you kept them quite chunky, those veg,

is because you're going to cook it again but you serve it...

We serve it with it. And you don't want it to break down too much,

so if you make them too small... So that lot goes into the oven.

We'll just move that one out of the way, bring that up,

and then we're going to make our dumplings.

So, I'll just pop that one on the side.

Right, next thing, you've got to chop some parsley.

I'm going to make this dumpling mix.

I don't know why people have a problem with dumplings

but it's so simple. It's self-raising flour.

-Self-raising flour, suet and this is...

-Beef suet.

Beef suet, yeah, because it's not a vegetarian dish, is it?

-We've got lovely boiled...

-Not really, no.

No, not really, so there you go.

But if you wanted to, if you wanted to make a vegetarian ones,

use a bit of veg suet.

OK, mix that in, that's dry, a little bit of salt and pepper.

A suet, of course, comes from around the kidneys,

-the fat around the kidneys.

-OK, a little bit of salt and pepper.

You're going to do the honours there with the parsley.

And this is just to replace our sort of, our parsley sauce, you know.

You're going to put plenty of parsley into this mix,

a very cleansing herb, takes away some of that

sort of stiffness from the...

-In there?

-Yep, lovely.

-There you go.

Takes away some of that sort of richness from the salt, you know, from the...

But the idea for this is to make them quite loose, isn't it, really?

Yeah, you don't want 'em too tight

because they will tend to stay a bit stodgy,

and also don't put them in too hot a mixture so that they overcook,

and sort of swell up very quickly and then draw a lot of fluid in.

And then what you need to do is you sort of make shapes

like about the size of a large walnut, I suppose...roughly shapen.

This is the sort of thing you can do the day before.

-Make the dumplings to this stage.

-Pop them in the fridge.

Pop them in the fridge. You can do everything well in advance...

I mean, this is the sort of thing, down my way,

you put this on, you go out and plough a field, you come home and eat.

LAUGHTER

Well, it's not ploughing a field but writing a book

because you're writing a book, aren't you?

Well, on Baltic food because my mom and dad are sort of from Latvia -

Latvia, Estonia, Lithuania -

and it hasn't been done, and I've got a reason.

I've still got family there, so my...

My research in that is much easier to do because, you know...

What's the essence of that type of food?

-Well, it's very...

-What, peasant food, country cooking, that sort of thing?

Yeah, I think that's the thing. But when I say that my mom hates it.

"I'm no peasant." I said "No, I don't mean it..."

"I don't mean it that way. I mean it in a nice way."

-Don't upset your mother.

-Absolutely.

Anyway, dumplings, they go into that mixture

about 15 minutes from cooking

-and what you're bringing out there is...

-The finished article.

..our finished article.

-Well, look at that.

-Let's just get this all cleaned off.

I think you don't need to do anything with that,

just give me little piece of bread and I'll just eat it as it is.

-Delicious.

-Right.

Lovely, and now you see...

We get this piece of meat out here, just put that on the side.

So, what we're going to do first is,

-let's get our... There's our spoon.

-Big spoon, you've got one?

Yeah, lovely. So we're going to take out some of this

lovely, chunky whole veg,

so this is the whole beauty of keeping it all big and chunky.

Don't forget the carrots on the bias.

On the...yeah, I'm sorry about that.

LAUGHTER

I did that bit.

Now you see, because it's cured,

you get that lovely rich sort of colour there.

I'll just cut a couple of slices off and pop those on.

Look at that.

And I'm just going to lay those on. OK... Proper veg.

And then a couple of these lovely fat dumplings.

-Extra dumplings, please, extra dumplings.

-Right, OK.

-Extra dumplings.

-Extra dumplings.

Squeeze the muscle in there, Martin.

LAUGHTER

-Yeah, OK.

-She won't notice.

-You're getting an order here.

-Yeah.

And finally you got a dollop of good old classic English mustard there.

Give me a little bit of this juice

and we're going to put a nice bit of the juice over.

-And the dollop of mustard.

-And a dollop of mustard.

Give that a little wipe up.

-And there you've got...

-Remind us what that is again?

You've got boiled collar of bacon with veggies and parsley dumplings.

Easy as that.

APPLAUSE

Stop it now. Notice how you didn't do that with my...

LAUGHTER

I'm not playing these games any more.

You'll applaud for these lot but not for me, but anyway...

-There you go.

-Yum.

-Dive in.

-Oh, I love this.

-Really hearty sort of.

-Do you like yours dumplings?

-I love dumplings.

Yeah, I thought this was going to be dry, but it's lovely.

-Look at Angie, straight in there.

-It's like a... Oh, absolutely.

Straight in there.

-It's comforting, warming...

-Dive in, guys.

That is absolutely delicious.

Like you say, that cut of meat is very cheap.

Yeah, yeah. And it's worth searching out, you know.

Find your butcher, speak to him and then get collar of bacon.

Wholesome food at its best.

Now it's time to join the fabulous, late, great Mr Keith Floyd,

as he continues his tasty trip through Britain and Ireland.

He's back in Wales today

and there's a very hungry rugby team that need feeding.

Enjoy this one.

And so to the ubiquitous architecture sketch

and Swansea town centre.

Inspired by the Normans, the town planners ran amok.

The influence was right, the execution nearly right.

And so on balance as a mere layman,

and wishing to continue the sporting theme, I would say the final score,

in extra time, was Normans - 153, Swansea planners - 21.

All their points coming from penalties, of course.

Happily, they didn't overlook the needs of the inner man.

This market is crammed full of delicious local produce

and all piping fresh.

This farmhouse salted bacon, essential to stews.

And something I haven't seen for ages,

Welsh lamb wrapped in a cream stole of cawl.

But I'm not just here to look, I'm here to cook.

So it's one for the money, two for the show,

let's buy the leeks and go, man, go!

That is a leek, Richard, OK? Very important in Wales.

When the gilt-edged and embossed invitation card

tumbled onto my leather-top desk I was intrigued.

What would I cook for these gentle folk?

These folk who live in the sleepy village of Kidwelly,

adorned by castles and contented cows.

What piece of gastronomic poetry

would tickle the taste buds of such sensitive and delicate sirs?

For some extraordinary reason, I never met the man who's going to

help me cook today on the field of play.

And for some bizarre reason,

the England select has never invited me

to take parties at Twickenham, Cardiff Arms Park

or even up in Edinburgh.

And so I've had to learn how to cook,

learn how to make television programmes,

just to get myself into the Kidwelly Rugby Club

to meet a great hero of mine, Ray Gravell,

the world's most famous centre.

Enough, enough. Thank you very much, Keith.

Before you start with the cooking, I must say this -

you're looking exceptionally well in this Kidwelly rugby kit.

And be fair, the legs, I'm very impressed with the legs.

They must be worth a million.

And I just realised,

suddenly it struck me straight in the middle of the eyes,

we've had it wrong for the last hundred years.

We've been kicking goals with rugby boots.

We should've been wearing clogs.

We'd have been more successful.

Couldn't be more successful than you.

Anyway, listen, Richard, this is a cookery programme, as you know,

and we're going to cook cawl, which is to Wales the national dish

like Lancashire hotpot is to Lancashire,

like the Irish stew is to the Irish. It's a fabulous dish.

It's the kind of thing that big, real rugby players need

after they've beaten the living bejesus out of the English.

-This is bacon.

-Cig moch.

-This is lamb.

-Cig one.

-These are leeks.

-Cennin.

-These are potatoes.

-Tatws, what a word.

-These are onions.

-Though, in South Wales, we call them winwns.

In North Wales, they say nionod, but...

The North Walians, they are slightly different to us,

-but never mind about them.

-Carrots.

-Morons.

-Swedes.

-Rwdins.

-Lard.

-Lard is lard in any language.

LAUGHTER

-And some stewing beef.

-Cig eidion.

-Cig eidion, so there we are.

Those are the basic ingredients.

What we've got to do now,

someone will blow the whistle. Ray, there's one for you.

HE SPEAKS IN WELSH

-What's the English for onion?

-That's a swede.

-Do I kick this or chop it up?

-You chop it up.

-I chop it.

-Do I have a knife?

-You can use a knife there.

Start chopping those into fairly small bits.

Now, listen, you've all seen this chopping process so many times,

what we're going to do now, while this boring bit goes on,

we're going to see Ray Gravell's only try against Scotland.

And when was that?

1978. Well, I was what's commonly known as a creative centre

and that's simply means you knock the living daylights out of your opposite number.

But I did score one try for Wales in '78 against Scotland.

Now I like to think it was a 50-yarder.

It was nothing of the kind, it was about a five-yarder,

and I was so happy in scoring I accepted a pass,

I think from Gareth Edwards.

It was a shorter penalty kick.

I hit the Scottish guy over the line,

not in any kind of anger, but in glee.

I was so pleased with the try,

it was a term or a gesture of endearment.

The tap on the head, getting up after scoring,

if my memory serves me well.

OK, on with the chopping. We're got to get this cooking.

-Am I doing this right?

-You're doing good.

-ANNOUNCER:

-Edwards to Winter to Edwards.

And Gravell is in!

The whole of the nation will be simply thrilled

because Ray Gravell is the only member of this Welsh...

who hasn't previously scored in a major international.

That's a great moment for him.

An absolutely brilliant try.

But there's more to life, sadly, than rugby. There is cooking.

And we're here making the cawl.

We've both got identical pots.

We've melted lard into each one, added onions, the lamb and the beef.

Richard, come in very close so you can see that.

They're sizzling away splendidly, nicely sealed.

Not seasoned in any way yet at this stage.

What we've got to do next is add the onions... No, not the onions.

The carrots and the swedes.

Ray, what is this dish? Where does it really all come from?

Well, it goes back over the centuries to our great badge

and it's the first time that Welsh was written.

We have that history, in the sixth century and therein until

it was called, cawl was called the food of the badge.

Now it fed their imagination, I think it fuelled their creativity as well,

and I think, coupled with that...

a glass or two of win helped along the way.

But anyway, in the 14th century,

Dafydd ap Gwilym was a great man, poet, scholar and a lover,

and that's where the win comes into it during that time.

But these guys, they were the top,

the high echelon of Welsh society, and they ate well.

And I'm sure that the boys today are going to eat

as well as those old guys did back in the sixth century.

I do hope so.

Now then, the meat is browned off, as we said.

In we go with our swedes and carrots, OK.

-Pop those in fast as we can.

-Right.

-There you are.

-That's done there. Sorry about that.

-Whoops. One to the floor.

Get rid of that. Then we cover that with water,

come in, we all know what water looks like.

As my father said, "Water is perfectly all right

"if blended in with the right spirit." OK.

-So then...

-Cig moch.

-Two pieces of smoked bacon into each one.

Let's have a look at this, Richard, because it looks quite nice now.

OK, the bacon goes into there, you've got your lamb, your beef,

your bacon, your swedes, your carrots and stuff like that.

The final sprinklation of a couple of bay leaves in each of those,

a few peppercorn, and, very importantly, a couple of cloves.

That also goes into Ray's. Ray, tip your water in there, just above you.

Oh, heavy too.

I'll get the lids.

And now, while that simmers away for about two hours...

And don't forget, we've got 25 rugby players

waiting to eat this later on

and they're getting steamed up in the bar right now,

to build up an appetite,

but in the meantime, another brilliant try from JPR.

-ANNOUNCER:

-What great scrimmage thrust by England, nonetheless.

Mervyn Davis to Edwards. Bennett defending.

He's missed him. John Williams to fullback JJ.

This is John Williams now,

and John Williams scored his third try.

Marvellous! Brilliant, brilliant!

And the important thing is

that as you let it simmer for an hour and a half,

you add the potatoes for 20 minutes,

and when that's cooked, you add the chopped leeks.

LAUGHTER

If I'm looking a bit bedraggled, it's not surprising

after that must've been a classic run

in the annals of Welsh rugby football,

a brilliant try, and of course a conversion by myself.

I have one thing to say about that try -

Barry John, eat your heart out.

Oh, brilliant. Now listen, those animals on the pitch there,

the ones I handed off and all of that business,

you know, the ones I devastated, are out there singing.

They've been putting the pints down and they want their lunch.

And if they don't, they're going to tear me and Ray apart.

This is it, we've done it. As I reminded you,

we've simmered the meat in the water for about an hour and a half.

Just before the end, we added the potatoes to cook them,

and then, the most important thing of all,

which also makes Welsh cuisine and Welsh rugby some of the finest things in the world

is the raw, chopped leek. Is that not so?

-Cennin.

-Cennin, yes. And what do we do with the cennin then?

We sprinkle it all over the food.

And, Keith, I've just been thinking,

this is all part of the ritual, you know?

The pre-match build up, the match itself and game,

but this is the biggie.

The foodie woodies,

this is what the boys, this is what we all look forward to.

And while we're here,

I've watched your programmes,

Floyd on fish, I've got a new one, Keith on cawl.

-That's absolutely brilliant.

-Sounds good!

Let's go and take this to the lads. Come on, then.

This will kill them, even if the game didn't.

CHEERING

Shutup!

You're not getting a morsel of this until you sing us a little song, OK?

A little Kidwelly song, or you'll starve.

SINGING IN WELSH

CHANTING IN WELSH

LAUGHTER

The floor is quite clean. We shall pick it up and serve it.

I've always said - the legs are finally gone!

LAUGHTER

And now the sensible bit.

Here, at the village of Llandybie,

where Margaret Rees has cooked me a wonderful dish.

A plump farmyard duck, which has been salted for about 24 hours

and then gently simmered.

A legacy of traditional Welsh cooking

from before the days of the deep freeze.

The trouble is I will lift this heavy pot off the stove,

but quite frankly, dear gastronaughts,

you are looking at a wounded Floyd today.

Yesterday I was stupid enough, at the age of 43, to play rugby.

And, in fact, I was the only English cook ever to score

and convert a try at Kidwelly in South Wales.

And considering that my normal exercise is running for a bar-stool,

I think I did quite well. So it might take me a second or two

to get this over... Goodness knows how you manage this, Margaret, generally.

I'm not putting that on. You know, the BBC don't insure me,

they don't care about me.

I'll just lift the lid off. Now, Richard, come in close here.

I think you know the form by now.

There is the stock, there is the duck,

the onions have been sitting in there, you see.

Now you won't eat this broth or drink it, I should say,

because it is terribly salty,

and of course that has had the effect of taking the salt

out of the duck and leaving the flavour of the spices

that Margaret has used to marinate it and cook it.

Now, I'm going to lift this back out of the way again, I suppose.

All we need then, Margaret, I think, is to try this, don't we?

Could you give me a fork?

Right, I can only cut this once, Richard,

because we've only got one duck, OK?

And look at that, it's pink and beautiful.

My goodness me, can I have a little quick sliver of that?

That is brilliant.

That is really superb.

Unlike any other duck I've tasted,

it has a succulent and juicy flavour.

And you know what you drink salted duck with?

You drink it with Margaret's Elder fairy champagne.

Elderflower champagne, sorry.

Which is also quite unlike anything else I've ever tasted in my life - it's brilliant!

This then, the next bit, is my contribution to vegetarian cookery,

something really close to my heart.

Ha-ha! Get it? I can't stand the stuff.

Anyway, it's a Glamorgan sausage,

an ancient Welsh recipe made from tangy, tangy goat's cheese.

Have a really good sniff of that.

-HE SNIFFS

-It's wonderful, wonderful.

You chop that up, you add it to some chopped onion, bind it with egg

and breadcrumbs, and you end up with some stuff that looks like that, OK.

And you'll form it into little sausage-shaped things,

that's why it's called a Glamorgan sausage.

And you roll it in the breadcrumbs,

and Margaret tells me she sometimes puts chopped nuts around it,

and it ends up looking like that. So come around here,

because you'll want one of the fluid panning shots,

whatever you call them...

Um, it's a tracking shot actually, Keith.

..which I have greased with a wonderful piece

of additional salt bacon. Very, very important.

A couple of twizzles like that,

to get a bit of grease into the hot pan,

and then pop these in for about three or four minutes on each side.

Now how many sides does a sausage have, I hear you crying.

Several, is the answer.

Anyway, this is a coracle,

the most ancient boat known to mankind.

And here, in Wales, they use it late at night,

two of them in fact, a man in each one

with a net stretched between them to catch the sewen,

or the sea trout, or the salmon.

Well, I refused to go in one of those,

so we're not doing that in this programme, OK?

Especially after my wounds sustained while playing rugby.

So, in the meantime, I'm going to have a little slurp

of this excellent elderflower champagne...

while I get Margaret to come give me a hand

because something here has been fascinating me,

something which she cooked earlier.

Look at that, it's very beautiful. But what is it?

That is one of my latest creations, it's laverbread roulade.

The laverbread, as you probably heard already,

is the seaweed found on the seashores of Wales,

and that is a black mess. It doesn't look all that appetising.

Now that is combined in with eggs and...just eggs,

and made into this cooked sort of souffle,

which is then rolled and filled, in this instance,

with low-fat cream cheese,

flavoured with a little orange, maybe you can put some ham in.

Flavour that as you wish.

But it's used as a starter or a nice buffet dish.

Absolutely splendid. Do you mind if I just savage the end a little bit?

Have a little taste.

This laverbread is really good news.

Have a whiz around here and see how the sausages are going on.

I think it's time to turn them over.

Yes. Close up on this, Richard, please.

So we can all see what a little golden brown sausage looks like.

That's a couple of minutes on each side.

I think it's time for me to taste one.

I think it's time for me to say "Diolch yn fawr iawn",

which means Welsh for "thank you very much", to Margaret.

-And how do I say goodbye?

-Goodbye?

-Prynhawn Da.

-Prynhawn Da.

-Which is good afternoon.

That's Irish, that's not Welsh. Thank you very much indeed.

You can never get bored of watching that man.

Absolute classic stuff there.

As ever, on Best Bites, we're looking back at some of the tastiest

recipes from the Saturday Kitchen larder.

Still to come on today's Best Bites,

Jose Pizzaro and Nathan Outlaw battle it out

at the omelette challenge hobs,

but how did they both do? Find out in just a few minutes' time.

Daniel Galmiche cooks meltingly tender confit of duck with lentils.

He finishes the duck by brushing it with honey

and caramelising it in a hot pan.

And singer and musician Paul Young faces food heaven or

food hell. Would he get his food heaven?

An ice coffee parfait with vanilla custard sauce

and chocolate-coated coffee beans?

Or would he get his dreaded food hell?

Halibut with lychee, cashew nut and miso salad?

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

Now, for simple rustic Italian cooking,

Theo Randall is definitely your man.

He's got a family feast of pan-fried chicken lined up in this next clip.

Imagine an Italian chicken kiev and you're not far off.

Good to have you on the show, Theo. Now what are we cooking today, boss?

OK, we are doing a chicken, so we've taken the chicken off the bone.

Now talking of chicken, just flip it over. This is like half a chicken.

This is half a chicken and we've taken like the L-shape

of the bone out, so there's no bone in there at all.

So this would be the thigh and the leg?

That would be the thigh and the leg, exactly.

This is obviously the breast that we've got there.

And what we're going to do is we're going to get the prosciutto

and use the prosciutto like a seasoning.

Prosciutto is quite salty.

When you cook the chicken with the prosciutto,

it will season the chicken breast and it'll keep it nice and juicy

with the mascarpone that we're going to put in with rosemary and lemon.

And you'll get the nice cooked leg as well.

Now if you're worried about doing this, get your butcher to do it.

Yeah, get your butcher to do it.

-You want him to debone half a chicken?

-Debone half a chicken

-and take the leg bone out.

-Right.

Don't get the student behind the counter

at the supermarket to do that.

LAUGHTER Get your butcher to do that.

-Right, so let's make the mascarpone mix first.

-OK.

Just put that into your bowl. Can you chop some rosemary for me?

I can chop some Rosemary, yeah.

And we need a bit of lemon, lemon zest and lemon juice,

so just zest that.

Now what's nice about the mascarpone is the mascarpone,

when it cooks in the pan, it kind of congeals

and you get these lovely kind of nuggets of...

It's different to creme fraiche, isn't it, really?

-It's completely different, yeah.

-It holds so much better.

-Yeah, it's more of a cheese.

-Do you think there's cheese?

Because there's a quite high fat content.

Very high fat content. Mascarpone is very, very unhealthy.