0:00:02 > 0:00:05Good morning. The next 90 minutes is filled with ladles of tasty recipe ideas.
0:00:05 > 0:00:07You won't want to miss any of it, trust me.
0:00:07 > 0:00:09This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:33Welcome to the show. We've got a cracking line-up for you today.
0:00:33 > 0:00:35There's top chefs, delicious food
0:00:35 > 0:00:38and a whole host of celebrity guests, too.
0:00:38 > 0:00:39Coming up on today's show...
0:00:39 > 0:00:43Silvena Rowe treats us to some tantalising Turkish street food
0:00:43 > 0:00:46with chicken halloumi and green chilli spring rolls.
0:00:46 > 0:00:51Chris Wheeler is serving his take on a French classic, salade nicoise.
0:00:51 > 0:00:53He uses hand-dived scallops for his version of the dish
0:00:53 > 0:00:56and finishes it with a touch of smoky drama.
0:00:56 > 0:01:00Bryn Williams presents us with his play on a much-loved Chinese
0:01:00 > 0:01:03classic, sweet and sour pork.
0:01:03 > 0:01:06He's serving braised pork cheeks with ginger and honey,
0:01:06 > 0:01:09glazed carrots and Jersey Royal potatoes.
0:01:09 > 0:01:12And Bradley Walsh faces food heaven or food hell.
0:01:12 > 0:01:13Will he get his food heaven -
0:01:13 > 0:01:16duck three ways with roasted pears, shallots, wilted chard
0:01:16 > 0:01:18and a red wine reduction sauce?
0:01:18 > 0:01:20Or will he get his dreaded food hell -
0:01:20 > 0:01:23chicken escalope with a tomato and artichoke salad?
0:01:23 > 0:01:26You can find out what he gets to eat at the end of the show.
0:01:26 > 0:01:29First on the menu is the gastronomic Galton Blackiston.
0:01:29 > 0:01:33He's serving a superb souffle, so enjoy this one.
0:01:33 > 0:01:36- Good to have you on the show. Now, souffle!- Yes, souffle.
0:01:36 > 0:01:39A bit of a risky one, but get it right... It's fantastic.
0:01:39 > 0:01:41Here's one we did earlier.
0:01:41 > 0:01:42We had to do this little...
0:01:42 > 0:01:46We've got this souffle made and it's ready to go in the oven. 425.
0:01:46 > 0:01:47- Put it in?- Put it in.- How long for?
0:01:47 > 0:01:50It's going to take about five minutes, OK?
0:01:50 > 0:01:55- So there's a precise timing with it. - I'm going to put it on there.
0:01:55 > 0:01:58- Well done. 5½. - How's that?- Perfect. Right.
0:01:58 > 0:02:02So that's one made, but you can make the base well in advance
0:02:02 > 0:02:04and to make the base... Let me just get this first.
0:02:04 > 0:02:05Sorry, Chef.
0:02:05 > 0:02:10500mls of full-fat milk into a nice hot pan.
0:02:10 > 0:02:14- Yup.- Along with a sprig of thyme. Hang on!- Eggs!
0:02:14 > 0:02:17- You can split those.- All right. Five eggs.- Yeah, five eggs split.
0:02:17 > 0:02:21Thyme, bay leaf, a little bit of nutmeg.
0:02:21 > 0:02:24- Right.- And some seasoning, OK?
0:02:24 > 0:02:26Into the milk Bring it up to the boil.
0:02:27 > 0:02:29And once it's brought up to the boil...
0:02:29 > 0:02:32Now, you're making it as per normal, which is a white sauce.
0:02:32 > 0:02:34- Is that right? - Yeah, yeah. Per normal.
0:02:34 > 0:02:37So, into another pan, whilst that's coming up to the boil,
0:02:37 > 0:02:3965g of butter.
0:02:40 > 0:02:44And then once the butter has melted, we're adding plain flour
0:02:44 > 0:02:47and English Colman's Norfolk mustard.
0:02:47 > 0:02:49All right?
0:02:49 > 0:02:56Oh! Also get on the go some cream, just reducing for the end of it.
0:02:56 > 0:03:00- It will all... It'll all...- What's that?- No, that's OK.- OK.- Oh, go on.
0:03:00 > 0:03:02- I will put a bit more in.- Go on!
0:03:02 > 0:03:05Go on, go on! Cholesterol city here!
0:03:05 > 0:03:07- Right.- Hang on a minute. Hang on a minute!
0:03:07 > 0:03:09Keep that for the time being.
0:03:09 > 0:03:11Now, this bacon. I like this because...
0:03:11 > 0:03:13It's the Galton Blackiston show, isn't it?
0:03:13 > 0:03:15It's my chance to be domineering! Can you find me...?
0:03:15 > 0:03:17WHISK STARTS UP
0:03:17 > 0:03:18Oh, get on with that, then!
0:03:18 > 0:03:23- Right, souffle base - butter melted, flour goes in.- Yeah, plain flour?
0:03:23 > 0:03:29Making a roux. Plain flour. Add the mustard powder. OK?
0:03:29 > 0:03:31Into there.
0:03:31 > 0:03:33Give it a good stir, cook the flour out.
0:03:33 > 0:03:36You do it slightly differently to Michel Roux.
0:03:36 > 0:03:38- Oh, you're not going to compare me! - No, I'm just saying.
0:03:38 > 0:03:43Yeah, well, you know... That's where this recipe originally came from.
0:03:43 > 0:03:46- Michel Roux for me is the sort of Alex Ferguson of cooking.- Yeah?
0:03:46 > 0:03:49- There's nobody better.- But you ignore all that and do it your way?
0:03:49 > 0:03:52No, I'm just adding a twist to it.
0:03:53 > 0:03:58I'm adding a twist to it, which Michel Roux would love, I'm sure.
0:03:58 > 0:03:59The cream is for the sauce, yeah?
0:03:59 > 0:04:02Yes, the cream is for the sauce at the end so keep an eye on it
0:04:02 > 0:04:05and we want to reduce it. Cook the flour out.
0:04:05 > 0:04:09Once this has come up to the boil, which it very, very nearly has,
0:04:09 > 0:04:13we strain it immediately straight into the...
0:04:13 > 0:04:20- Right?- So, butter?- Butter, flour, mustard. Into there.
0:04:20 > 0:04:23In one "foul" swoop, no messing about, right, James?
0:04:23 > 0:04:28Add a bit of salt and a bit of... to those egg whites, please.
0:04:28 > 0:04:29Brilliant, isn't it?
0:04:29 > 0:04:32- Like that?- That's good! Now stop that.
0:04:32 > 0:04:34- Stop that.- All right?
0:04:34 > 0:04:38- And finely chop your bacon, please. - I'm doing it. I'm doing it!
0:04:38 > 0:04:40Good boy. Good boy! Can you see now?
0:04:40 > 0:04:42I'm sure you'll think that will go lumpy and that sort of thing.
0:04:42 > 0:04:45- There's no lumps.- So you use a whisk to stop it from going lumpy?
0:04:45 > 0:04:48I use a whisk and a decent, heavy-based pan.
0:04:48 > 0:04:52- Right, this bacon is your bacon. - It is, it's our bacon.
0:04:52 > 0:04:55Um, Richard the head chef is into curing.
0:04:55 > 0:05:00We have a smoker so we brine it and cure it and then we smoke it
0:05:00 > 0:05:03and it is pretty amazing. I'm not just saying it, but it is good.
0:05:03 > 0:05:06I wouldn't do it if it wasn't.
0:05:06 > 0:05:09Now, this is really nice and thick, like so.
0:05:10 > 0:05:13- So you transfer this...- Smells like stuff from the supermarket!
0:05:13 > 0:05:15- ..to a bowl, right?- Yes.
0:05:15 > 0:05:19- It doesn't matter it had an egg yolk in it.- It smells...- Yes?
0:05:19 > 0:05:22It smells more smoky than stuff from the supermarket.
0:05:22 > 0:05:27Well, it's actually got lots of garlic and molasses in there.
0:05:27 > 0:05:30- It's just a cracking recipe and I like it.- In the cure?- Pardon?
0:05:30 > 0:05:32- In the cure?- In the cure. Yes. Herbs...
0:05:32 > 0:05:35We tasted some in rehearsals. It's brilliant.
0:05:35 > 0:05:37Yes, it's powerful. You don't need a lot of it.
0:05:37 > 0:05:40Now, add the egg yolks hot...
0:05:40 > 0:05:43to the souffle base mixture, OK?
0:05:43 > 0:05:47- Fry this off?- Yes, please. - There you go.- So you get...
0:05:47 > 0:05:48Is there any cheese in there yet?
0:05:48 > 0:05:51No, you can grate that in a minute, James. And then you can finally...
0:05:51 > 0:05:53THEY CHUCKLE
0:05:53 > 0:05:56OK. So, you end up with this.
0:05:56 > 0:05:58This, then, you can leave.
0:05:58 > 0:06:00You can make it a day in advance and you can leave it.
0:06:00 > 0:06:03Cover it with a butter paper or grease-proof directly onto it
0:06:03 > 0:06:05- and leave it.- Yep.
0:06:05 > 0:06:10But come the next day, you'd whisk your egg whites like this.
0:06:12 > 0:06:13- OK?- Yup.- Are you following me?
0:06:13 > 0:06:17Add your third of egg whites, imagining this was cool.
0:06:17 > 0:06:20- I'm imagining it.- OK.
0:06:20 > 0:06:24Good, good. And whisk the first lot in sharpish, like so.
0:06:25 > 0:06:28No messing about with that first one.
0:06:28 > 0:06:31What is it about souffles that people are put off by?
0:06:31 > 0:06:33- Is it this sort of stuff?- It is.
0:06:33 > 0:06:35It can be hit and miss and, you know,
0:06:35 > 0:06:38you are reliant on a good temperature on your oven
0:06:38 > 0:06:42and if you're doing the once-bake souffle then it is "a la minute".
0:06:42 > 0:06:45We have to do these and get them out.
0:06:45 > 0:06:49- The next two thirds you actually add nice and slowly.- Yes.
0:06:49 > 0:06:51Cutting and folding.
0:06:51 > 0:06:52But you don't overdo it.
0:06:52 > 0:06:54So, almost, if you can see?
0:06:54 > 0:06:57- I don't want to mess about with that much more.- A few chives in there?
0:06:57 > 0:07:00A few chives going in there.
0:07:00 > 0:07:02Perfect, like so. This bacon is...
0:07:04 > 0:07:05..beautiful!
0:07:05 > 0:07:10With your curing it yourself, it's more dry, isn't it, that way?
0:07:10 > 0:07:15Yeah, yeah. We then hang it in a cool airy place.
0:07:15 > 0:07:18- Yes.- And then we smoke it. Put it in the smoker.
0:07:18 > 0:07:20So, those people who haven't been up to Morston Hall, tell us
0:07:20 > 0:07:25- about Morston Hall, then, because I went there late last year...- Yeah.
0:07:26 > 0:07:28- You've built on and built on? - Yeah, we have.
0:07:28 > 0:07:33So, we've gradually... My wife and I started this 18 years ago
0:07:33 > 0:07:35and it's gone all right.
0:07:35 > 0:07:40And we've now got 14 bedrooms and we have added on as we go along.
0:07:40 > 0:07:42That's the beauty of the place.
0:07:42 > 0:07:47- It's always got enough space to do a bit a little bit to it.- Yes.
0:07:47 > 0:07:49- Now, hang on!- Yup.- Next bit.
0:07:49 > 0:07:50The ramekins.
0:07:50 > 0:07:54Massively important that these ramekins get well buttered.
0:07:54 > 0:07:58- Right.- So, you butter them once, you put them in the fridge.
0:07:58 > 0:08:02You let them firm up and then you butter them again and again.
0:08:02 > 0:08:04- Three times? - Three. You don't want them sticking.
0:08:04 > 0:08:07There's nothing worse and if you're sending them out in a restaurant...
0:08:07 > 0:08:10I'm using Gruyere, but you could use a Cheddar.
0:08:10 > 0:08:13You could use a strong Cheddar or something like that.
0:08:13 > 0:08:15You don't need to do that much!
0:08:15 > 0:08:16I'm only doing one plate!
0:08:16 > 0:08:19- I'm doing it for a ham and cheese sandwich for all these lot.- OK, OK.
0:08:19 > 0:08:23And then what we are also going to do is serve it with a little
0:08:23 > 0:08:30finely chopped parsley and chives. I think it is all about timing.
0:08:30 > 0:08:32It's all about timing, Chef, right.
0:08:32 > 0:08:37It's massively important that we try and get it right.
0:08:37 > 0:08:41And it isn't like that twice-baked souffle which rises up and high.
0:08:41 > 0:08:43- This tends to go flat.- OK.
0:08:43 > 0:08:46It's all about the taste. Let it settle down.
0:08:46 > 0:08:48- We want a plate for this? - Yes, please.
0:08:48 > 0:08:51- Leave that for a second? - In an ideal world you would.
0:08:51 > 0:08:53And you'd always do one extra as well.
0:08:53 > 0:08:57- Right.- In case you have an absolute disaster with them.
0:08:57 > 0:08:58Which is a potential.
0:08:58 > 0:08:59THEY CHUCKLE
0:08:59 > 0:09:01That's why he's leaving it!
0:09:03 > 0:09:05- Yeah.- Ee-ee!
0:09:05 > 0:09:07I don't mind it slopping.
0:09:07 > 0:09:10I don't mind it, but you do need to leave it. Go around it.
0:09:12 > 0:09:15We'll try one spare, first of all.
0:09:15 > 0:09:18- Do you want the sauce on the plate? - Yup. Plenty of it.
0:09:19 > 0:09:20Plenty of it.
0:09:21 > 0:09:24- How's that? Is that all right? - Fine.- Bacon?- Bacon.
0:09:28 > 0:09:33- Bacon. Plenty of bacon.- If this one doesn't work, this one will.
0:09:33 > 0:09:36- And if they both don't work, I'm going home.- There you go.
0:09:38 > 0:09:39There we go.
0:09:43 > 0:09:45That's cool. That's cool!
0:09:45 > 0:09:47- Is it cool, that, Galton? - Yeah, it's cool.
0:09:47 > 0:09:49No! This is what I've told you before!
0:09:49 > 0:09:52- Right.- It's not your souffle that goes high and wide.
0:09:52 > 0:09:56A good job I did all that cheese. You can cover it up now, can't you?
0:09:56 > 0:09:58THEY CHUCKLE
0:10:01 > 0:10:03So leave it under there for about 45 seconds.
0:10:03 > 0:10:06- The longer you leave it... - I'm leaving it! I'm leaving it!
0:10:06 > 0:10:10..the better it is to take it out. OK? So you leave it to go...
0:10:10 > 0:10:13As I said, it is "a la minute" souffle.
0:10:13 > 0:10:16If you go to the Waterside or the Gavroche,
0:10:16 > 0:10:18- you pay 25 quid for this.- Yep.
0:10:18 > 0:10:21Don't you? But that's what I mean.
0:10:24 > 0:10:26Ramekins. All about ramekins.
0:10:26 > 0:10:28- OK. This is in the oven?- Yeah.
0:10:28 > 0:10:33- Under the grill?- Yes. And now, also, it's all about the taste as well.
0:10:34 > 0:10:38- Some chives?- Yeah, yeah. Chop some chives.- OK.
0:10:38 > 0:10:39Chop some chives.
0:10:39 > 0:10:42There's still a lot of cheese there if you want to use more.
0:10:42 > 0:10:46- I don't want any more cheese. - Are you sure?- Absolutely so.
0:10:46 > 0:10:4945 seconds is up. This comes out.
0:10:49 > 0:10:51Guys, when it comes over to you, for goodness' sake,
0:10:51 > 0:10:52don't hold the side of the plate.
0:10:52 > 0:10:55It's going to be very, very hot. OK?
0:10:58 > 0:11:01But it is good, trust me.
0:11:01 > 0:11:04You want more colour on it than that, Jamesy Boy, I think.
0:11:06 > 0:11:08I think we do. More colour than that.
0:11:08 > 0:11:12- We can have a little chat while I'm waiting.- Yeah.
0:11:12 > 0:11:13What shall we chat about?
0:11:13 > 0:11:17- You've made a bet with somebody, a little birdie tells me.- Yeah?
0:11:17 > 0:11:20- About Norfolk going up in the... - Oh, you mean Norwich.
0:11:20 > 0:11:23- Norwich going up in the Football League.- My pride and joy, Norwich.
0:11:23 > 0:11:28Yeah, yeah. Stupidly, in a moment of absolute madness, I had a little bit
0:11:28 > 0:11:33of a wager saying that if Norwich got promoted, I'd have a tattoo.
0:11:33 > 0:11:35- A tattoo of what?- Norwich.
0:11:35 > 0:11:37LAUGHTER
0:11:37 > 0:11:40- I know!- The word "Norwich"? - Norwich, the emblem.
0:11:40 > 0:11:43I don't know where I'm going to have it or what, but anyway...
0:11:43 > 0:11:45And it looks like we're doing all right.
0:11:45 > 0:11:49- You could get people to phone in for suggestions.- Oh, yeah, cool!
0:11:49 > 0:11:53And then over the top like so.
0:11:53 > 0:12:00Now, that, in real time, is a souffle Suisse with bacon.
0:12:00 > 0:12:02It's delicious.
0:12:02 > 0:12:05- Do you want more cheese?- No!- All right.- Mind that side of the plate.
0:12:05 > 0:12:08- Taste it, guys. You'll love it. - Taste it, cos you'll love it.
0:12:08 > 0:12:09Check that out!
0:12:15 > 0:12:20I'm there! There you go. Right, dive into that. It's very, very hot this.
0:12:20 > 0:12:21- Very hot.- There you go.
0:12:21 > 0:12:24You get to dive into that and tell us what you think of that one.
0:12:24 > 0:12:27- Oh-ho! I get to go first? - You get to go first.- It's very hot.
0:12:27 > 0:12:30- The souffle is going to be hot, is it?- The whole lot.
0:12:30 > 0:12:32Everything about it will be hot.
0:12:32 > 0:12:35- You can see that.- Couldn't you allow those souffles to cool?
0:12:35 > 0:12:38Yeah, yeah, in an ideal world, which sort of reminds me
0:12:38 > 0:12:41- why I should never, ever do it on live TV...- Yes!
0:12:41 > 0:12:45You would let them cool down a bit, but, hey! It's just showing you...
0:12:45 > 0:12:46The bacon's amazing.
0:12:46 > 0:12:50- In six minutes you can do something. - Yeah.- Go on, dive in.
0:12:50 > 0:12:52- Happy with that? - Yeah, that's what I'm saying.
0:12:52 > 0:12:55Without the bacon, though, you wouldn't get that texture,
0:12:55 > 0:12:57that crunch, and that just makes it for me.
0:12:57 > 0:13:00That's all you're getting, mate! It's going to be passed down here.
0:13:00 > 0:13:03Mother wants a bit. There you go.
0:13:03 > 0:13:06But that's the key to that bacon, use a dry cured bacon?
0:13:06 > 0:13:09Yes, the bacon is just my twist to it.
0:13:09 > 0:13:12It's a very rich dish, but I like the bacon.
0:13:12 > 0:13:14You can also put tomato through it as well.
0:13:19 > 0:13:23Rich, creamy and very light, even despite that amount of cheese.
0:13:23 > 0:13:26Coming up, I cook a cracking coffee and cardamom cake
0:13:26 > 0:13:28for former Westlife singer Kian Egan.
0:13:28 > 0:13:32But that's after a trip to Kerala with the fabulous Mr Rick Stein.
0:13:32 > 0:13:35He's cooking a traditional Indian dessert today. Enjoy this one.
0:13:40 > 0:13:43Now for a relatively short road trip to the coconut heaven
0:13:43 > 0:13:45which is Kerala.
0:13:48 > 0:13:51This is a lovely opportunity to drive through the beautiful
0:13:51 > 0:13:55spice-laden hills that form a border between Tamil Nadu
0:13:55 > 0:13:58and the holiday destination of Kerala.
0:13:59 > 0:14:02These famous hills are known as the Western Ghats.
0:14:02 > 0:14:05Mile after mile of fertile plantations producing
0:14:05 > 0:14:09a fantastic array of spices, like vanilla and cinnamon.
0:14:10 > 0:14:15We're travelling west, heading for the town of Thekkady.
0:14:15 > 0:14:18Look at all these shops selling spices cheek by jowl.
0:14:18 > 0:14:22I'm reminded of when I first came to the Costa Brava in the '60s, when
0:14:22 > 0:14:28practically every shop sold the same thing, straw donkeys and sombreros.
0:14:28 > 0:14:31Well, here, it's hot and tasty spices all the way.
0:14:33 > 0:14:35CAR HORNS BLARE
0:14:35 > 0:14:37We've just driven through Thekkady a few miles back.
0:14:37 > 0:14:41I was just astonished by the number of spice shops.
0:14:41 > 0:14:44There must have been 20, 30, 40 all next to each other
0:14:44 > 0:14:45and all on the high street.
0:14:45 > 0:14:48That's not for the locals - that's for sure!
0:14:48 > 0:14:51It's for the tourists and I think it's testimony
0:14:51 > 0:14:54to how important food has become in tourism.
0:14:54 > 0:14:58You come to Kerala, somebody from Europe now, and you don't just
0:14:58 > 0:15:02go for the beaches, you go for the trip into the hills and the spices.
0:15:02 > 0:15:05Well, Kerala's known to have the best cardamoms
0:15:05 > 0:15:08and pepper in the world, but I wouldn't be surprised
0:15:08 > 0:15:11if that wasn't true for such things as cloves and cinnamon, too.
0:15:18 > 0:15:19'Just outside Thekkady
0:15:19 > 0:15:23'is a plantation growing cardamoms and pepper.
0:15:23 > 0:15:26'Do you know, I've been a chef for over 30 years
0:15:26 > 0:15:30'and I didn't have a clue - until now, that is - how cardamoms grew?
0:15:32 > 0:15:36'There's something so tantalising and special about them.
0:15:36 > 0:15:39'A sweet scent that transforms all curries.'
0:15:41 > 0:15:45Well, I was sort of wondering when I came here this afternoon
0:15:45 > 0:15:49in the minibus, I was thinking, "I wonder what a cardamom is.
0:15:49 > 0:15:51"It must be like a sort of tea bush,
0:15:51 > 0:15:53"probably, like, hanging from under the leaves."
0:15:53 > 0:15:56Not a bit of it. These are cardamom...
0:15:56 > 0:15:58Well, you can't call them bushes -
0:15:58 > 0:15:59they're rhizomes.
0:15:59 > 0:16:02They're like ginger or galangal or turmeric
0:16:02 > 0:16:07and the cardamom pods actually grow right down near the ground,
0:16:07 > 0:16:10and the flowers pollinate, they have bees to pollinate them,
0:16:10 > 0:16:12and then they have these little green pods.
0:16:12 > 0:16:16Now, tasting them, I suddenly see, yes, of course they're rhizomes.
0:16:16 > 0:16:19They taste, to me, a bit like galangal more than ginger
0:16:19 > 0:16:21but they've got that distinctive taste.
0:16:21 > 0:16:25But of course, when they're dried, it becomes much more subtle.
0:16:25 > 0:16:27No wonder they call them the queen of spices.
0:16:29 > 0:16:32'Well, if cardamom is the queen of spices
0:16:32 > 0:16:34'then pepper is certainly the king.
0:16:34 > 0:16:37'It's what started the Portuguese quest to the East,
0:16:37 > 0:16:41'beginning the Spice Route as we know it.
0:16:41 > 0:16:44'Today, these little corns are said to outsell
0:16:44 > 0:16:46'all other spices put together,
0:16:46 > 0:16:49'and these hills provide a perfect growing environment.
0:16:49 > 0:16:53'Lengthy monsoon rains, high temperatures and good shade.'
0:16:56 > 0:16:58I mean, look at that. It's not a pepper tree.
0:16:58 > 0:17:01There is no such thing as a pepper tree. It's a vine.
0:17:03 > 0:17:06Most of the heat in Indian cooking comes from chillies now,
0:17:06 > 0:17:09of course, but there is nothing to beat pepper,
0:17:09 > 0:17:12particularly in the cooking of southern India.
0:17:12 > 0:17:16Pepper really matters. It really is the king of spices.
0:17:16 > 0:17:20And, thinking about it, that trade - you know, boats coming from Europe
0:17:20 > 0:17:23to India and back again - it would have been worth,
0:17:23 > 0:17:25in today's values, billions.
0:17:27 > 0:17:29'I had the chance to taste a local dish
0:17:29 > 0:17:33'using the freshly harvested spices from the plantation.
0:17:33 > 0:17:38'Matthew, the owner, is cooking me a pork curry flavoured with
0:17:38 > 0:17:43'spices virtually growing outside the kitchen door.
0:17:43 > 0:17:45'So here we are, then. The spices.
0:17:45 > 0:17:49'Mustard, cumin, cloves, crushed cinnamon
0:17:49 > 0:17:53'and, of course, a couple of cardamom pods.
0:17:53 > 0:17:56'Matthew's already fried the pork with some shallots, garlic cloves,
0:17:56 > 0:18:00'green chillies and sliced ginger.'
0:18:00 > 0:18:03Tell me about cardamoms. Why they're so important.
0:18:03 > 0:18:07It's one of those spices which, when used sparingly, is just fantastic.
0:18:07 > 0:18:08It's just very subtle and nice.
0:18:08 > 0:18:12But the moment you add a little extra,
0:18:12 > 0:18:14it can get very overpowering.
0:18:14 > 0:18:19So, but traditionally in Indian home cooking you add maybe just
0:18:19 > 0:18:21one or two pods, that's about it.
0:18:21 > 0:18:25'Before serving, he brings the curry to a simmer with water
0:18:25 > 0:18:27'and finishes by adding
0:18:27 > 0:18:30'some tamarind and crushed coriander seeds.
0:18:30 > 0:18:32'This recipe is from his grandmother,
0:18:32 > 0:18:35'who Matthew says is the best cook he's ever known.
0:18:35 > 0:18:37'They all say that, don't they?!
0:18:37 > 0:18:40'Simply because she created delicious dishes
0:18:40 > 0:18:42'out of very few ingredients.'
0:18:42 > 0:18:44Well, I'm looking forward to this.
0:18:45 > 0:18:48It's totally delicious.
0:18:48 > 0:18:53What I really like about it is it's very... It's sort of simple,
0:18:53 > 0:18:57it's sort of got... It's sort of vigorous, it's fresh-tasting.
0:18:57 > 0:19:01Pretty much what I liked about this dish is just the freshness of it.
0:19:01 > 0:19:05It's not what we would call masalafied
0:19:05 > 0:19:07as most Indian restaurant food is.
0:19:07 > 0:19:10It's typically what Indian home cooking is all about.
0:19:10 > 0:19:12Dancing food, you know?
0:19:12 > 0:19:14It just dances on the plate.
0:19:14 > 0:19:16I'm getting a bit carried away, but that's the way I feel!
0:19:16 > 0:19:17MATTHEW CHUCKLES
0:19:20 > 0:19:24'Seeing all these cardamoms gave me an idea for what is probably
0:19:24 > 0:19:28'South India's most popular dessert, payasam.'
0:19:30 > 0:19:34It's a very simple dessert and, actually, after many,
0:19:34 > 0:19:38many sticky Indian desserts, I found this a total delight.
0:19:38 > 0:19:42First of all, you've got to reduce a lot of milk
0:19:42 > 0:19:44down to a very little.
0:19:45 > 0:19:47'And while that's happening, in another pan,
0:19:47 > 0:19:50'add teaspoon or so of ghee.
0:19:50 > 0:19:52'You need this to fry off some rice vermicelli
0:19:52 > 0:19:55'which forms the starch base of this dessert.
0:19:57 > 0:20:01'Cashew and pistachio nuts and a handful of raisins are also
0:20:01 > 0:20:04'fried in ghee to garnish the finished dish.
0:20:05 > 0:20:07'Once the milk is boiled,
0:20:07 > 0:20:11'simply add the fried vermicelli and a good amount of sugar.
0:20:13 > 0:20:16'But the main point of this dish is the cardamom.
0:20:16 > 0:20:19'Use green cardamoms, never black.
0:20:19 > 0:20:22'Black cardamoms would give it a smoky flavour.'
0:20:27 > 0:20:30Well, one of the things that I really like to do,
0:20:30 > 0:20:33filming here in India and collecting recipes,
0:20:33 > 0:20:37is to find things that I actually want to cook at home.
0:20:37 > 0:20:40And this is one of them. It is a lovely, lovely sweet.
0:20:40 > 0:20:46Just a little bit of ice-cold cream, beautifully flavoured with cardamom.
0:20:46 > 0:20:47Yum!
0:20:55 > 0:20:58'Popular holiday destinations mark out, I think,
0:20:58 > 0:21:00'great chunks of social history.
0:21:02 > 0:21:07'Package deals to Spain, villas in Tuscany, gites in the Perigord
0:21:07 > 0:21:10'and now, I think, this is probably the latest -
0:21:10 > 0:21:13'rice barges with all mod cons in Kerala.
0:21:13 > 0:21:16'Cruising through palm-fringed backwaters
0:21:16 > 0:21:21'with full air conditioning, your very own cook, sundeck and balcony.
0:21:21 > 0:21:24'They once brought rice from the paddies inland.
0:21:24 > 0:21:27'Who'd have thought - what a leap in imagination - they'd be
0:21:27 > 0:21:31'taking honeymoon couples on the holiday of a lifetime?'
0:21:33 > 0:21:36I suppose this is what Kerala's all about.
0:21:36 > 0:21:39Going in a boat up and down the backwaters.
0:21:39 > 0:21:42It's a bit like the exotic version of the Norfolk Broads,
0:21:42 > 0:21:45I was thinking. You know, you've got these sort of wide rivers
0:21:45 > 0:21:47going into big lakes.
0:21:47 > 0:21:50But looking around, it just sums up Kerala to me
0:21:50 > 0:21:54because - I know I use this word a bit too often - fecundity.
0:21:54 > 0:21:56But it is so fertile.
0:21:59 > 0:22:03And the water is teeming with fish, with shrimps, with prawns,
0:22:03 > 0:22:05with crabs, with clams, you name it.
0:22:10 > 0:22:13And fringing the water you've got coconuts.
0:22:13 > 0:22:15Beyond that, the rice paddies.
0:22:16 > 0:22:20And what I've eaten so far in Kerala, it's just simple food
0:22:20 > 0:22:23that takes advantage of all these local ingredients.
0:22:23 > 0:22:27Not just the fresh vegetables and seafood and fish,
0:22:27 > 0:22:32but also the spices from the Ghat Mountains further east.
0:22:33 > 0:22:37Those lovely cardamom, cinnamon, coriander.
0:22:37 > 0:22:39All those wonderful spices which are supposed to be
0:22:39 > 0:22:41the best in all of India.
0:22:47 > 0:22:53'I can watch fishermen all day long. It's timeless, basic and magical.
0:22:53 > 0:22:56'This guy's catching the most popular fish here.
0:22:56 > 0:22:58'It's called karimeen.
0:22:58 > 0:23:02'And lots of little cafes along the backwaters serve it with masala.'
0:23:04 > 0:23:07Well, we just stopped off for a coffee from filming them
0:23:07 > 0:23:12catching karimeen, the famous fish of the Keralan backwaters,
0:23:12 > 0:23:14and they just said, "Would you like something to eat?"
0:23:14 > 0:23:16So I just had a look at this,
0:23:16 > 0:23:19and this is such a lovely advertisement menu,
0:23:19 > 0:23:22so I said, "Can we have some karimeen fry please?"
0:23:22 > 0:23:24I'm really looking forward to that.
0:23:24 > 0:23:26They said, "Would you like some prawns, too?"
0:23:26 > 0:23:28So these are prawns.
0:23:28 > 0:23:34I mean, call that... I mean, this is a bobby-dazzler of a prawn.
0:23:34 > 0:23:36So I said to them, "Is there any chance we can film them?"
0:23:36 > 0:23:39Because, you know, it would be so good to be out there
0:23:39 > 0:23:41watching them come in, and they said they only do them at night.
0:23:41 > 0:23:44So we can film that, because you wouldn't be able to see 'em.
0:23:44 > 0:23:47So, we said, "Well, do you fancy cooking some for us as well?"
0:23:47 > 0:23:49So we're going to have them - fried!
0:23:50 > 0:23:54'I was a bit peckish so they ended up making two dishes for me,
0:23:54 > 0:23:56'starting with these giant prawns
0:23:56 > 0:23:59'that were fried with onions, tomatoes and curry leaves.
0:24:01 > 0:24:03'When the prawns have taken on colour,
0:24:03 > 0:24:07'he puts in freshly ground garam masala, ground cumin,
0:24:07 > 0:24:09'turmeric and more curry leaves.
0:24:09 > 0:24:13'I think this is a prawn curry by which other prawn curries
0:24:13 > 0:24:15'may be measured.'
0:24:15 > 0:24:19What they're doing now is cooking the karimeen fry.
0:24:19 > 0:24:22That's the one that's just coated in the masala with cornflour.
0:24:22 > 0:24:25Now, in the masala you've got garlic, ginger, chilli,
0:24:25 > 0:24:30ground pepper, cumin, turmeric, cornflour and lemon juice.
0:24:30 > 0:24:32'You won't be able to get the karimeen at home,
0:24:32 > 0:24:36'but it would work really well with bass or bream.
0:24:36 > 0:24:38'And of course, what's really important,
0:24:38 > 0:24:40'it's got to be fried in coconut oil.'
0:24:42 > 0:24:46'The guy helping us out here on the backwaters is Floyd.
0:24:46 > 0:24:48'No, not that one, but he was brought up here,
0:24:48 > 0:24:50'and he's also a chef.
0:24:50 > 0:24:53'He worked in the Middle East, in Bahrain.'
0:24:53 > 0:24:55Any food in Kerala, if you go to any house,
0:24:55 > 0:24:58they don't set you with fork or knife or spoon,
0:24:58 > 0:25:01you have to eat it with your hands.
0:25:01 > 0:25:03Let's go, then. You start.
0:25:03 > 0:25:06- You start from here. - Let's just see what it's like.
0:25:07 > 0:25:10Mmm! What a good fish!
0:25:10 > 0:25:13Now that tastes almost like a sea fish.
0:25:13 > 0:25:15Sea fishing.
0:25:15 > 0:25:16The way it's cooked is wonderful.
0:25:16 > 0:25:19- This is the karimeen fry. - Karimeen fry, yes.
0:25:19 > 0:25:22This is the one you have which, you know, when you're having
0:25:22 > 0:25:25a small function, like you're sitting with your friends,
0:25:25 > 0:25:28you're having a beer or wine, they serve with this.
0:25:28 > 0:25:33And this fish, the karimeen, is the most famous fish in Kerala?
0:25:33 > 0:25:36Yes, sure, the most famous fish in Kerala.
0:25:36 > 0:25:39You can go anywhere in Kerala but most in Alleppey.
0:25:39 > 0:25:43- You come to Allepey. They ask for curry here.- Tell me this.
0:25:43 > 0:25:45What dish would you be most homesick for
0:25:45 > 0:25:47when you were cooking over in Arabia?
0:25:47 > 0:25:50The most dish which makes me, like, homesick,
0:25:50 > 0:25:55which I feel like eating is fish molee
0:25:55 > 0:25:57and prawn curry.
0:25:57 > 0:26:00Because whenever I leave Bahrain, before I could leave there,
0:26:00 > 0:26:03I call my mother and I tell her, "Mummy, I want this dish!"
0:26:03 > 0:26:05HE LAUGHS
0:26:05 > 0:26:07- So she keeps it ready for me.- Nice!
0:26:07 > 0:26:09'I can see what Floyd means.
0:26:09 > 0:26:12'This prawn curry certainly didn't disappoint.
0:26:12 > 0:26:15'It was bursting with the flavours of pepper, chilli,
0:26:15 > 0:26:18'cumin and the restaurant's home-made garam masala.'
0:26:22 > 0:26:26Words fail me. I mean, just looking at those prawns when they were raw,
0:26:26 > 0:26:29I was just thinking, "This is going to be fabulous."
0:26:29 > 0:26:35I mean, I just love seafood and that is spectacular.
0:26:35 > 0:26:40And what I really like is of course, the most, to me,
0:26:40 > 0:26:45the most important ingredient in Kerala is coconut.
0:26:45 > 0:26:47Kerala means "land of coconut".
0:26:47 > 0:26:51And the coconut oil flavouring this is superb.
0:26:56 > 0:26:58Now, cardamom's such a great ingredient.
0:26:58 > 0:27:00- I'm sure you agree, Aktar.- I do.
0:27:00 > 0:27:02So much so, I'll be using it in a short while.
0:27:02 > 0:27:05You're going to use that in a milky dessert, I'm going
0:27:05 > 0:27:07to use it for so many different sweet desserts as well
0:27:07 > 0:27:10throughout this series, but it's brilliant for this one.
0:27:10 > 0:27:12I'm going to do a coffee and cardamom cake.
0:27:12 > 0:27:13Keeping it nice and simple.
0:27:13 > 0:27:16It's really kind of like an all- in-one recipe, really. For this one.
0:27:16 > 0:27:19But we take some sugar, throw it in with some butter
0:27:19 > 0:27:22and then I've got some cardamom here which we're going to add.
0:27:22 > 0:27:24Now the coffee and cardamom, first of all,
0:27:24 > 0:27:28there's your cardamom pods, which you grind up in a spice grinder,
0:27:28 > 0:27:30and we've got that in the bottom here.
0:27:30 > 0:27:32I'm going to add some coffee essence.
0:27:32 > 0:27:34That's going to go in there, as well.
0:27:34 > 0:27:37Just get this started, then we're going to add the eggs and flour.
0:27:37 > 0:27:40I'm going to serve this with, like, a peanut ice cream
0:27:40 > 0:27:43and some popcorn to go with it as well,
0:27:43 > 0:27:47so just keep it, it is actually like simple little pudding or dessert.
0:27:47 > 0:27:49But you want the butter sort of at room temperature,
0:27:49 > 0:27:52otherwise you can't incorporate the eggs into it as well.
0:27:52 > 0:27:56I don't know whether you're a keen baker at home, you know?
0:27:56 > 0:27:58Baking isn't my thing, really. Yeah.
0:27:58 > 0:28:01I do all the cooking at home, but baking, I just haven't got.
0:28:01 > 0:28:06My wife has recently got into a bit of baking. Which has been fun.
0:28:06 > 0:28:08But we're just shocked at how much sugar
0:28:08 > 0:28:11and butter goes into everything. It's like, man! The calorie count!
0:28:11 > 0:28:12Don't worry about the calories!
0:28:12 > 0:28:15This is not the show to worry about, or the chef cooking it,
0:28:15 > 0:28:17- to worry about the calories!- No!
0:28:17 > 0:28:20No, I don't know how many calories this has got in, but you know...
0:28:22 > 0:28:25Having a six-pack isn't a must on this show, is it?
0:28:25 > 0:28:28Well, it's kind of, I once wrote a recipe for a magazine
0:28:28 > 0:28:32and they called me back, questioning the amount of calories per portion,
0:28:32 > 0:28:34because there was 2,800 calories per portion.
0:28:34 > 0:28:37They wanted to know what the problem with the recipe was.
0:28:37 > 0:28:39So I looked through it and actually figured out,
0:28:39 > 0:28:40we'd forgotten the ice cream!
0:28:42 > 0:28:45So in goes the flour, we're going to mix this together.
0:28:45 > 0:28:48I always do this bit by hand, really, that's the best way.
0:28:48 > 0:28:51If you do it by machine, it toughens up the cake mixture,
0:28:51 > 0:28:54but you just incorporate this by hand and mix it all together.
0:28:54 > 0:28:56First of all, I mean, congratulations on the album.
0:28:56 > 0:28:57Thank you very much.
0:28:57 > 0:29:01I mean, you were saying earlier, it's unexpected for you, really.
0:29:01 > 0:29:03And everything else, after Westlife, it's a bit of a bonus.
0:29:03 > 0:29:06- Was that really the case? - Oh, yeah, absolutely.
0:29:06 > 0:29:10I mean, you know, Westlife ended in 2012 in the summer
0:29:10 > 0:29:12and I kind of thought, well,
0:29:12 > 0:29:15I had an amazing music career with Westlife, 14 years at the top,
0:29:15 > 0:29:18and, you know, I was doing a small bit of TV work.
0:29:18 > 0:29:21I did The Voice Of Ireland, similar to The Voice here.
0:29:21 > 0:29:23Is that what you enjoy, that mentoring?
0:29:23 > 0:29:25Yeah, I do, I really do enjoy that.
0:29:25 > 0:29:28But apart from that, really, I did a tiny bit of TV presenting
0:29:28 > 0:29:29over here as well, but that was really it.
0:29:29 > 0:29:32So I kind of thought, "You know what? That's cool.
0:29:32 > 0:29:33"I've had an amazing time at the top
0:29:33 > 0:29:35"and I'm really grateful for everything I have."
0:29:35 > 0:29:38And then I was asked to do I'm A Celebrity, Get Me Out Of Here
0:29:38 > 0:29:40two years in a row, and I said "yes", the second time,
0:29:40 > 0:29:43because I kind of realised, you know what?
0:29:43 > 0:29:45It's just going to be a bit of fun, isn't it?
0:29:45 > 0:29:47Because often, when people do that, they want to
0:29:47 > 0:29:50progress their career forward and do something off the back of it.
0:29:50 > 0:29:52But it was never really the case for you.
0:29:52 > 0:29:54The album wasn't planned afterwards.
0:29:54 > 0:29:56No. The jungle, for me, was just an experience.
0:29:56 > 0:30:00I thought, I'm an outdoorsy guy, I do a lot of surfing,
0:30:00 > 0:30:02I do a lot of, like, hiking and stuff like that, with my buddies.
0:30:02 > 0:30:06So that was what it was. It was like a cool experience.
0:30:06 > 0:30:09And then I came out of the jungle and got offered a record deal
0:30:09 > 0:30:11straightaway and I was like, "Wow, OK."
0:30:11 > 0:30:14For one of the non-lead singers of Westlife, I thought, "That's going
0:30:14 > 0:30:18"to be fun," and got in the studio and, you know, started recording
0:30:18 > 0:30:21the album and now it's ready to rock and coming out in a week and a half.
0:30:21 > 0:30:22It's quite scary.
0:30:22 > 0:30:26St Patrick's Day it's out as well. It had to be as well, really.
0:30:26 > 0:30:28I think it's more about, you know, Mother's Day.
0:30:28 > 0:30:30The record label were like,
0:30:30 > 0:30:32"Let's get it out for Mother's Day." I was like, "OK."
0:30:32 > 0:30:33It's a very personal album for you
0:30:33 > 0:30:36- because your wife's on one of the tracks, track five.- She is.
0:30:36 > 0:30:39She is on track five. We done a duet of a song called I Run To You.
0:30:39 > 0:30:42You know, and I know normally you'd get the cheese board out
0:30:42 > 0:30:46when you think about a husband and a wife singing together.
0:30:46 > 0:30:48That was a cover, it was Bryan Adams?
0:30:48 > 0:30:50No, it's not. That's a different song.
0:30:50 > 0:30:53It's a Lady Antebellum song, which are an American country act.
0:30:53 > 0:30:56Which one was the Bryan Adams one that I was listening to?
0:30:56 > 0:31:00That's Run To You, not I Run To You. So there's a difference there.
0:31:00 > 0:31:03- I was close. I was close. - You were close. No coconut.
0:31:03 > 0:31:06But, yeah, so, no, you know, when you hear the song,
0:31:06 > 0:31:09the cheese disappears because it's really, really strong.
0:31:09 > 0:31:10My wife's an amazing singer.
0:31:10 > 0:31:12She's a better singer than I am, so I was kind of like,
0:31:12 > 0:31:15"Babe, when you go into the studio, don't show me up.
0:31:15 > 0:31:18"Just, you know, keep it simple, just put the vocal down,
0:31:18 > 0:31:21"keep it nice and simple, don't get all frilly and filly with it."
0:31:21 > 0:31:24But, no, it sounds lovely, so really excited.
0:31:24 > 0:31:25I mean, you know, honestly,
0:31:25 > 0:31:27it's all just a major bonus to be doing it all.
0:31:27 > 0:31:30- I never expected it.- So, you'd never expect a tour later?
0:31:30 > 0:31:32I don't suppose you know what's going to happen next, then, really.
0:31:32 > 0:31:36Well, it's been so manic that I've just kind of got to a point where
0:31:36 > 0:31:38it's like, "OK, cool, all this amazing stuff is happening
0:31:38 > 0:31:41"so let's just do that and see how it goes from there,"
0:31:41 > 0:31:43and, you know, if there's enough people
0:31:43 > 0:31:46that are interested in me doing a tour, I'll do a tour.
0:31:46 > 0:31:48It's as simple as that, really.
0:31:48 > 0:31:49I'm just going to recap what I've done here.
0:31:49 > 0:31:52We've got popcorn in here. Sugar popcorn.
0:31:52 > 0:31:55- I don't mind. That's all right. - We just blitz this.
0:31:55 > 0:31:57- I love popcorn.- Yeah.
0:31:57 > 0:31:59When I go to the cinema, it's always,
0:31:59 > 0:32:01"Can I have a mix of sweet and salt?"
0:32:01 > 0:32:02Cos you get a handful of sweet
0:32:02 > 0:32:04and then all of a sudden you get a handful of salt.
0:32:04 > 0:32:06You don't want the salty popcorn.
0:32:06 > 0:32:08I don't know... Life's too short to eat salty popcorn.
0:32:08 > 0:32:13- It's just the contrast of the two in the same box. It's so nice.- Is it?
0:32:13 > 0:32:15- Have you not done it?- No.
0:32:15 > 0:32:19- You should try it.- It's got to be sugar. It's got to be sugar on it.
0:32:19 > 0:32:20Anyway, we're just going to mix this up.
0:32:20 > 0:32:23And you pour that over the top, you see.
0:32:23 > 0:32:25This is just a little bit of oil.
0:32:25 > 0:32:28I was going to use butter but I wasn't allowed to.
0:32:28 > 0:32:32- Too many calories.- Well, too many calories, precisely that as well.
0:32:32 > 0:32:36We didn't actually mention the title of the album, so...
0:32:36 > 0:32:39Yeah, it's called Home, which is the lead track of the album as well.
0:32:39 > 0:32:40So, yeah, you know,
0:32:40 > 0:32:44it's just a song that had been sitting on my iPod for a while
0:32:44 > 0:32:47and I thought, "Such a great track," and I think it kind of
0:32:47 > 0:32:49resonated with me with everything that had gone on,
0:32:49 > 0:32:52being away from my family for so long, doing I'm A Celebrity
0:32:52 > 0:32:54and things like that, you realise that it's what
0:32:54 > 0:32:57we all kind of really care about the most, isn't it?
0:32:57 > 0:33:00Getting home to your family and your little boy.
0:33:00 > 0:33:02I have a little boy now who is two and three months.
0:33:02 > 0:33:05You know, he's probably at home watching. Hi, buddy.
0:33:05 > 0:33:06His name's Koa.
0:33:06 > 0:33:08But isn't there a temptation to sort of put your feet up
0:33:08 > 0:33:11and think, you know, "14 years doing what I've been doing,
0:33:11 > 0:33:14- trawling around the world," just to go...?- I mean, yes and no.
0:33:14 > 0:33:16I think there is, you know...
0:33:16 > 0:33:19You can't live your life like that, can you, just doing nothing?
0:33:19 > 0:33:22Plus, you know, you can't turn down these opportunities.
0:33:22 > 0:33:24They are such amazing opportunities to be given that,
0:33:24 > 0:33:27you know, just like, yeah, somebody is asking me to release
0:33:27 > 0:33:31an album, wow. I never expected that to come in my lifetime, so why not?
0:33:31 > 0:33:35It's not about even how well it does or how successful it is,
0:33:35 > 0:33:38it's more about I got the opportunity to do it.
0:33:38 > 0:33:40If people buy it, I'll be blown away even more, you know?
0:33:40 > 0:33:42The temptation must be...
0:33:42 > 0:33:45I mean, you guys, you know, you must speak regularly, you guys,
0:33:45 > 0:33:48and to sort of look at what Take That's done and reform
0:33:48 > 0:33:51and think, "That's always something we can go back to."
0:33:51 > 0:33:53- Is that something that is definitely not...?- No.
0:33:53 > 0:33:56I mean, for me, I would find it strange if Westlife never
0:33:56 > 0:33:59stood on stage together again but that's not to say that will or
0:33:59 > 0:34:02won't happen because it's only been two years and you just don't know
0:34:02 > 0:34:04what's going to happen in life
0:34:04 > 0:34:06in the next five to ten years, 20 years, you know.
0:34:06 > 0:34:08Some of us might decide, "You know what?
0:34:08 > 0:34:12"That's a thing of the past and I've had an amazing time doing it
0:34:12 > 0:34:15"but let's not go back there," or we could all be going,
0:34:15 > 0:34:18"Let's do it. Look at the amazing time we had."
0:34:18 > 0:34:20So it's really early for me to even think about that.
0:34:20 > 0:34:22I think we're all kind of only
0:34:22 > 0:34:25right now finding our own feet as individuals.
0:34:25 > 0:34:27We've been together since we were 16, 17 years of age.
0:34:27 > 0:34:31The original band... Simon Cowell as well didn't really have
0:34:31 > 0:34:35many good things to say about Westlife, the original band.
0:34:35 > 0:34:38He said we were one of the ugliest boy bands in the world.
0:34:38 > 0:34:40I thought, "Excuse me!"
0:34:40 > 0:34:43And I actually interviewed him a few weeks ago and I pulled him up on it,
0:34:43 > 0:34:45so you'll probably see that on the television soon.
0:34:45 > 0:34:48He was like, "I wasn't talking about you, kiddo."
0:34:48 > 0:34:51I went, "Yeah, I knew you'd say that."
0:34:51 > 0:34:53But, no, Simon, I think Simon was...
0:34:53 > 0:34:57We were pretty ugly, I'll give him that much, when he first met us.
0:34:57 > 0:34:59Then he got his hands on us
0:34:59 > 0:35:01and got a good stylist and a good hairdresser
0:35:01 > 0:35:03and, you know, got all the glam squad out
0:35:03 > 0:35:06and turned us into half-decent-looking all right ones.
0:35:06 > 0:35:08Do you miss it at all? Do you miss it or...?
0:35:08 > 0:35:10I miss the performance... I miss the boys.
0:35:10 > 0:35:14You know, I miss... You know, doing things on your own is so different.
0:35:14 > 0:35:16It's such a different experience.
0:35:16 > 0:35:20So I miss that, I miss bouncing around the country with the lads
0:35:20 > 0:35:22and having a laugh, and I miss the performing.
0:35:22 > 0:35:25I miss being on stage and being in front of an audience.
0:35:25 > 0:35:27- Well, hopefully if the album does well...- I'll be back there.
0:35:27 > 0:35:29- ..you'll be on your own onstage. - Fingers crossed.
0:35:29 > 0:35:32- With a Brummie backing singer. - Most definitely.
0:35:32 > 0:35:34Birmingham was amazing for Westlife.
0:35:34 > 0:35:38We played in Birmingham so often it was unbelievable.
0:35:38 > 0:35:41- The Brummie fans are amazing. - One question I want to ask you.
0:35:41 > 0:35:44- Have the boys heard your album yet? - Yeah, I've been...
0:35:44 > 0:35:46You know, text messages and tweets and stuff like that,
0:35:46 > 0:35:49wishes of good luck and stuff like that.
0:35:49 > 0:35:52I mean, everybody, we're all genuinely good friends.
0:35:52 > 0:35:55You know, there's no kind of nasty rivalry or anything like that.
0:35:55 > 0:35:58And everybody's doing really, really well since it all finished
0:35:58 > 0:35:59so it's quite good.
0:36:04 > 0:36:06Just always be very careful with cardamom.
0:36:06 > 0:36:09It's very strong and can easily overpower a dish.
0:36:09 > 0:36:12Now, if you'd like to try cooking any of the mouthwatering recipes
0:36:12 > 0:36:13you've seen on today's show,
0:36:13 > 0:36:18all of those are just a click away on bbc.co.uk/recipes.
0:36:18 > 0:36:20And today, we're looking back at some of the very best
0:36:20 > 0:36:23cooking from the Saturday Kitchen archives.
0:36:23 > 0:36:25Now, next up is a chef whose personality in the kitchen
0:36:25 > 0:36:29is as big and as bold as the food she cooks.
0:36:29 > 0:36:33She needs no introduction indeed. It's Silvena Rowe.
0:36:33 > 0:36:35- Good to have you on the show. - Hey, good to be back.
0:36:35 > 0:36:37I know you want to get those in the oven first of all.
0:36:37 > 0:36:40They're going in cos they need five to seven minutes cooking and they're
0:36:40 > 0:36:42going in a fairly hot oven, and those are pies, Paul, by the way.
0:36:42 > 0:36:48- Right, pies.- Is Paul listening? - Yeah. Hey!- Absolutely. Good.
0:36:48 > 0:36:51- What's the name of this dish, then? - This is borek.
0:36:51 > 0:36:54This is another word for pie but it's actually a Turkish pie,
0:36:54 > 0:36:57- and this is a famous street food in Turkey.- I love Turkish food.
0:36:57 > 0:37:00Oh good, then you half love me already.
0:37:00 > 0:37:04And basically it is delicious because we put very healthy
0:37:04 > 0:37:09chicken in there, like, you know, delicious, I take the skin off.
0:37:09 > 0:37:14- Halloumi. And halloumi actually is...- Hellim.- Hellim. What is this?
0:37:14 > 0:37:16That's the Turkish word for it, isn't it? Hellim?
0:37:16 > 0:37:19Oh, yes, it is, actually. You're very well versed.
0:37:19 > 0:37:23I didn't know he was fluent in Turkish. You didn't tell me that.
0:37:23 > 0:37:26- Turkish girlfriend. - Oh, say no more. Say no more.
0:37:26 > 0:37:29Got to get it right or I'm in trouble.
0:37:29 > 0:37:31Right, chicken is in.
0:37:31 > 0:37:34What I'm going to add to it is some cumin and some dry mint
0:37:34 > 0:37:37and a bay leaf. And those are kind of quite unique, typical, iconic
0:37:37 > 0:37:40- spices for this type of eastern Mediterranean cuisine.- OK.
0:37:40 > 0:37:42Just move this away from here.
0:37:42 > 0:37:44So there you've just got the thigh and the leg.
0:37:44 > 0:37:47Any reason why you're using the dark meat? Tastes better?
0:37:47 > 0:37:49I kind of like it. It's quite juicy.
0:37:49 > 0:37:50When it goes into the borek,
0:37:50 > 0:37:53because you have another five, six minutes of cooking
0:37:53 > 0:37:55and you don't want it too dry, so it's quite delicious.
0:37:55 > 0:38:00- This is going in... Salt... - Salt, I'll get it.- OK.
0:38:00 > 0:38:03So tell us about your new kitchen, then. You've got a fancy kitchen.
0:38:03 > 0:38:05Well, it's going to be an amazing space.
0:38:05 > 0:38:08It's going to be open plan kitchen, a theatre kitchen
0:38:08 > 0:38:11so people can see us cooking, we can see people eating and enjoying
0:38:11 > 0:38:15themselves, and it's actually rather like...rather large kitchen.
0:38:15 > 0:38:18About eight metres is my pass.
0:38:18 > 0:38:20And it's going to be beautiful grills and griddles.
0:38:20 > 0:38:23I'm going to have a robata grill, I'm going to have a char-grill,
0:38:23 > 0:38:25I'm going to have a vertical grill as well.
0:38:25 > 0:38:28So I'm going to grill everything and anything. A lot of fish, Paul.
0:38:28 > 0:38:30Can I ask you a question?
0:38:30 > 0:38:34I go fishing, right, and I like to get, you know, the top gear and
0:38:34 > 0:38:39all that, but I turn up sometimes people say, "All the gear, no idea."
0:38:39 > 0:38:42- No, no, no. - So you've got all this stuff...
0:38:42 > 0:38:44Been around for a bit. Been around for a bit.
0:38:44 > 0:38:48You are a brave man. I wouldn't say that and I'm stood here.
0:38:48 > 0:38:51You're going to be eating my pie in a minute so watch this space.
0:38:51 > 0:38:54The chicken stock going in. Right, so what we're going to do next is...
0:38:54 > 0:38:57- What have you put in there? Chicken stock?- Chicken stock.
0:38:57 > 0:39:00Actually, just a little bit. I'm going to reduce the heat.
0:39:00 > 0:39:02So give it 25-30 minutes in here or pop it in an oven
0:39:02 > 0:39:03if you want, to finish it off.
0:39:03 > 0:39:08Now what we're doing now, we got our halloumi. Now, let's see. Oh, yeah.
0:39:08 > 0:39:12- What are you doing?- If it squeak it's good halloumi.- Squeaks?- Yes.
0:39:12 > 0:39:14- Is that speak or squeak? - That's a very... Squeak.
0:39:14 > 0:39:18I didn't say that. That was Kitchen. That was Kitchen.
0:39:18 > 0:39:20Kitchen, I didn't know you were a comedian as well as a chef.
0:39:20 > 0:39:23- I'm learning.- It's not squeaking. - It's squeaking.
0:39:23 > 0:39:26It's fairly squeaking. You can hear it. Listen.
0:39:26 > 0:39:30- Can you hear it? It's squeaking. - I don't know if that's your ear wax.
0:39:30 > 0:39:33- One of the two. - Oh, my God. So unkind to me.
0:39:33 > 0:39:36- You know, James... - Chopping it up nice and fine, yeah?
0:39:36 > 0:39:37Yeah, nice and fine, or grated.
0:39:37 > 0:39:40- This halloumi is normally char-grilled, isn't it?- Yes, it is.
0:39:40 > 0:39:43It is normally char-grilled but, you know, this is quite good
0:39:43 > 0:39:46and it's fairly low in fat. So it goes here with your green
0:39:46 > 0:39:49chilli and while I'm cooking my chicken, I've got some already
0:39:49 > 0:39:53cooked, prepared, I'm going to start taking it off the bone.
0:39:53 > 0:39:56And how long would that take to cook with the lid on?
0:39:56 > 0:39:59- Well, about 25-30 minutes. - Right, OK.
0:39:59 > 0:40:04So, take the skin off, all of the skin because really that's no good.
0:40:04 > 0:40:08- Not nice.- The chicken needs it.
0:40:08 > 0:40:10It would be nice on your grill, though.
0:40:10 > 0:40:13Well, I think we all need a bit of skin on us at the end of the day,
0:40:13 > 0:40:15but it can be very nice, you know.
0:40:15 > 0:40:17Actually, when you roast chicken, it's delicious,
0:40:17 > 0:40:21but I think it's not good in this particular preparation
0:40:21 > 0:40:22because it's not crispy and...
0:40:22 > 0:40:25Really remove it, it's just not healthy. It goes in here.
0:40:25 > 0:40:27In the restaurant, we make this dish.
0:40:27 > 0:40:31At Quince we're going to be making this dish with duck and foie gras,
0:40:31 > 0:40:33which is a little bit more restaurant
0:40:33 > 0:40:35but this is a perfect version for home.
0:40:35 > 0:40:37What you're doing there, sauteing those delicious carrots
0:40:37 > 0:40:40and by sauteing them just a few minutes without browning them,
0:40:40 > 0:40:43you actually give them a little bit of sugar extract because
0:40:43 > 0:40:45they're very, very high in natural sugars.
0:40:45 > 0:40:49- Move that across there.- And... - You want a bit of garlic in there.
0:40:49 > 0:40:52Yes, little bit of garlic, a little bit of cumin. A touch of mayonnaise.
0:40:52 > 0:40:55I usually use home-made mayonnaise but you don't have to put it
0:40:55 > 0:40:58if you're calorie conscious, which I don't think Paul is.
0:40:58 > 0:41:02- You don't need to be, do you?- No. - You're so skinny.- More. More.- More.
0:41:02 > 0:41:05- I need more.- Good. We've got lovely pies for you.
0:41:05 > 0:41:08So you're stripping that literally all off.
0:41:08 > 0:41:10Yes, stripping it off, chopping it.
0:41:10 > 0:41:12This would be a good way to use any leftover bits of chicken
0:41:12 > 0:41:15- you've got, a Sunday roast or something like that?- Perfect.
0:41:15 > 0:41:18You can make it with pork, you can make it with lamb, anything.
0:41:18 > 0:41:20You can make it with crab as well.
0:41:20 > 0:41:22You know, I haven't tried it with any fish but,
0:41:22 > 0:41:24to be honest with you, I wouldn't.
0:41:24 > 0:41:26I kind of like the meat preparation better.
0:41:26 > 0:41:28- Maybe with the halloumi. - Yeah, so this is going in here...
0:41:28 > 0:41:30- Want to pop that...? - Yeah, a little bit. You know what?
0:41:30 > 0:41:34I'll put a little bit of my juices in, just for a bit of wetness.
0:41:34 > 0:41:36Get rid of that for me, please.
0:41:36 > 0:41:37LAUGHTER
0:41:37 > 0:41:39Why do you always come here?
0:41:39 > 0:41:42Otherwise unless I tell James what to... Hold on.
0:41:42 > 0:41:44I need to wipe my board
0:41:44 > 0:41:46because we're going to have the fun part now.
0:41:46 > 0:41:48We are going to roll our little pies.
0:41:48 > 0:41:52- OK. There we go. - And this is dead simple. Absolutely.
0:41:52 > 0:41:55There is some magic about the chilli, the halloumi
0:41:55 > 0:41:56and the chicken and, of course,
0:41:56 > 0:41:59you've got the beautiful spices in there as well.
0:41:59 > 0:42:00And you're using filo pastry, yeah?
0:42:00 > 0:42:03Yeah, filo pastry, it's what I use where I come from.
0:42:03 > 0:42:07It's very, very light. It's made of flour and water only,
0:42:07 > 0:42:08so it's extremely fat-free.
0:42:08 > 0:42:11We're going to brush a little bit of butter today but, before you
0:42:11 > 0:42:15say anything to me, use egg if you are, again, calorie conscious.
0:42:15 > 0:42:16James isn't, is he?
0:42:16 > 0:42:19- No, trust me. - Do you think he should be?
0:42:19 > 0:42:21LAUGHTER
0:42:21 > 0:42:26- Just throw that question out there. - You are a fine one to talk, dear.
0:42:26 > 0:42:28You know. Good, so nice and easy.
0:42:28 > 0:42:31- A little bit of brush here on the side.- Yeah.
0:42:31 > 0:42:33So, basically, when you come to Quince, you're going
0:42:33 > 0:42:35to have those little baby parcels, beautiful,
0:42:35 > 0:42:39with gorgeous, little... Quince is going to be a lot about street food,
0:42:39 > 0:42:42a lot about delicious, home-made cooking with great flavours.
0:42:42 > 0:42:44Beautiful home blends,
0:42:44 > 0:42:48beautiful kind of amazing mixtures like pomegranate molasses etc.
0:42:48 > 0:42:50Oh, those are getting very fat.
0:42:50 > 0:42:53- And you don't want any colour on these carrots, do you?- No.
0:42:53 > 0:42:57- Not any colour.- Can we get a table already or is it already booked up?
0:42:57 > 0:43:01We're getting very busy. We're very popular you know.
0:43:01 > 0:43:04- Very much in demand, you know. - SILVENA CHUCKLES
0:43:04 > 0:43:05These are raisins you've got in there, yeah?
0:43:05 > 0:43:08Yes, these are raisins but you can use sultanas, you can
0:43:08 > 0:43:11- use dried cherries, and I love the fruit because...- And the spice?
0:43:11 > 0:43:13The spice is cumin. Cumin is my religion.
0:43:13 > 0:43:14I love cumin in everything.
0:43:14 > 0:43:17It just lifts things up, gives such a wonderful kick.
0:43:17 > 0:43:20Basically, Quince is going to be British, best of British
0:43:20 > 0:43:22with a wonderful eastern Mediterranean tale.
0:43:22 > 0:43:25You've got a little bit of butter to hold them all together.
0:43:25 > 0:43:28Yeah, and basically I'm not even using the butter, to be honest.
0:43:28 > 0:43:30What I'm going to do now is actually put the butter on the top
0:43:30 > 0:43:33because I'm using seeds. At the restaurant we are using hemp seeds.
0:43:33 > 0:43:37- And don't worry... - What seeds?- Hemp.- Hemp.
0:43:37 > 0:43:40- Hemp, good for your body.- Very good for you, isn't it, hemp?- Very good.
0:43:40 > 0:43:43You see? We're already speaking the same language with this Turkish.
0:43:43 > 0:43:45- I know this stuff.- Do you?
0:43:45 > 0:43:48You've got mayonnaise in there and what's this?
0:43:48 > 0:43:51Mayonnaise and this is actually strained yoghurt, or labneh.
0:43:51 > 0:43:54- Labneh.- It's yoghurt without the moisture. So it's the best of it.
0:43:54 > 0:43:57And you know what? You can obtain it from the supermarket,
0:43:57 > 0:43:59fat-free again it should you decide to do that.
0:43:59 > 0:44:01A bit of sesame seeds goes on the top here.
0:44:01 > 0:44:03Sesame seeds are great, sold everywhere.
0:44:03 > 0:44:06You can buy black sesame seeds or you can use poppy seeds.
0:44:06 > 0:44:09Anything... Seeds are great, really. Fabulous.
0:44:09 > 0:44:11Fabulous for your diet. OK, I'll put this in the fridge.
0:44:11 > 0:44:13Got those ones in the oven already.
0:44:13 > 0:44:16And I'll bring the ones from the oven. They should be ready by now.
0:44:16 > 0:44:18And you know what the beauty of it is?
0:44:18 > 0:44:21You can prepare it in the morning, glaze them with your butter
0:44:21 > 0:44:22or egg wash and actually have them
0:44:22 > 0:44:25ready for when you want to cook them, or indeed you can freeze them.
0:44:25 > 0:44:28Now, would you serve this coleslaw warm like I've done here?
0:44:28 > 0:44:30Ideally we should really cool it down but it doesn't...
0:44:30 > 0:44:32Remember you're putting the cold yoghurt
0:44:32 > 0:44:34so it's absolutely fabulous now.
0:44:34 > 0:44:38And you tell me if you do not like that because this is very special,
0:44:38 > 0:44:40I have to say.
0:44:40 > 0:44:43How are we doing with time?
0:44:43 > 0:44:45- Yes, we're doing fine. - Is it delicious?
0:44:45 > 0:44:47- Yes. Do you want me to put this on the plate?- Yes, please.
0:44:47 > 0:44:50- You can serve for me. - How do you want it on the plate?
0:44:50 > 0:44:54- Any way you like, James.- No, because I'll get told off if I do it wrong.
0:44:54 > 0:44:58- Just do it beautifully. Do it in your sweet James baby manner.- There.
0:44:58 > 0:45:02- No, for goodness' sake! Do not play with me!- Like that.
0:45:02 > 0:45:04OK, this will do.
0:45:04 > 0:45:07Nobody will accuse you of being anything other than just wonderful.
0:45:07 > 0:45:11This is gorgeous. Thank you. OK, I'm coming with my chunky pies, Paul.
0:45:11 > 0:45:14OK, lovely, yeah. I'm just enjoying the banter here, though.
0:45:14 > 0:45:16Seeing Martin humiliated.
0:45:16 > 0:45:19- Please, don't say that. - That's the stuff, isn't it?
0:45:19 > 0:45:21You do know the reason he's not getting married,
0:45:21 > 0:45:24- because he's waiting for me. - Just get it on the plate.
0:45:24 > 0:45:27It's a marriage made in heaven and hell, isn't it?
0:45:27 > 0:45:29- See what I did there?- Oh, my God.
0:45:29 > 0:45:31You're funnier in real life.
0:45:31 > 0:45:33LAUGHTER
0:45:36 > 0:45:40And this is it. Get yourself into that. This is absolutely stunning.
0:45:40 > 0:45:43- Do you want some sprinkles? - Oh, yes, please.
0:45:43 > 0:45:44Remind us what that is again.
0:45:44 > 0:45:47So, this is borek or spring rolls with chicken, halloumi
0:45:47 > 0:45:50and green chilli, with delicious eastern Mediterranean coleslaw.
0:45:50 > 0:45:52Who am I to argue?
0:45:57 > 0:46:01- There you go. Right, over here. - Fantastic.- There you go, Paul.
0:46:01 > 0:46:04- Where do you want me? I'll stay here then.- Dive into that.- Can I?
0:46:04 > 0:46:07Paul, be careful. We don't want to damage the...
0:46:07 > 0:46:10- It looks fantastic, it really does.- Thank you.
0:46:10 > 0:46:13- So I can go, and then... - Yeah, the idea is... Yeah.
0:46:13 > 0:46:14There you go. Pass it down.
0:46:14 > 0:46:18There you go, ladies. I feel a bit rude, going in before the ladies.
0:46:18 > 0:46:20- Actually, I don't care. - I suppose lamb would work.
0:46:20 > 0:46:23Lamb is very good but you're absolutely perfectly right
0:46:23 > 0:46:26about the leftovers of Sunday dinner. Beef, lamb, pork - fabulous.
0:46:26 > 0:46:29- And the spices that went in there. - Cumin, dried mint and a bay leaf,
0:46:29 > 0:46:32and obviously we remove the bay leaf. It stays with the sauce.
0:46:32 > 0:46:35Add a little bit of the cooking juices to your mixture as well.
0:46:35 > 0:46:38- How is that?- 9.999 recurring out of- ten. Can we do...?
0:46:38 > 0:46:40- Oough!- Oough!
0:46:44 > 0:46:48And if your halloumi doesn't squeak like Silvena's,
0:46:48 > 0:46:50I personally wouldn't worry about it too much.
0:46:50 > 0:46:53Now, next up we're back on a flavourful journey through
0:46:53 > 0:46:56Britain and Ireland with the fabulous late, great Mr Keith Floyd.
0:46:56 > 0:47:00His culinary adventure is taking him through Cork today. Enjoy this one.
0:47:01 > 0:47:02BAGPIPES PLAY
0:47:04 > 0:47:07Practically the only place in the world where you can hold an
0:47:07 > 0:47:09intelligent and profound conversation in the street
0:47:09 > 0:47:14without being either, A, arrested or, B, honked at is Ireland.
0:47:14 > 0:47:16Not just a country, more a state of mind.
0:47:16 > 0:47:20Like Provence, life is lived on the streets and, like Provence,
0:47:20 > 0:47:22there is time for the young and old.
0:47:22 > 0:47:25There is a heavy emphasis on food and the good things in life.
0:47:25 > 0:47:27There is time for pleasure.
0:47:27 > 0:47:30You see, the quality of life and the flavour of food
0:47:30 > 0:47:32is more important than the dreaded work ethic
0:47:32 > 0:47:34or the rush for forced efficiency.
0:47:37 > 0:47:42Longueville House sits proud, not on a knoll or a hill, but an eminence.
0:47:42 > 0:47:46Great word, great place. Overlooking what they call the Irish Rhine -
0:47:46 > 0:47:50the Blackwater River, famous for its fine salmon runs.
0:47:50 > 0:47:53These rich acres, with trees planted to celebrate
0:47:53 > 0:47:55the Battle of Waterloo that surround the house,
0:47:55 > 0:47:57provide most of the produce,
0:47:57 > 0:48:00from beef and lamb to fish, from asparagus to strawberries,
0:48:00 > 0:48:03that the present incumbents, Jane and Michael O'Callaghan,
0:48:03 > 0:48:04use in the restaurant.
0:48:04 > 0:48:08Even the wine from Ireland's on the vineyard is quite superb.
0:48:08 > 0:48:10This is fabulous wine. It's a shame it's the last bottle.
0:48:10 > 0:48:13- Is it truly the last bottle you've made?- Absolutely the last bottle.
0:48:13 > 0:48:15- We kept it for you, Floyd. - That's wonderful.
0:48:15 > 0:48:17When will there be some more?
0:48:17 > 0:48:19Hopefully in September, October, if we get any sun.
0:48:19 > 0:48:21But today's the 1st July and we have a fire on
0:48:21 > 0:48:24- so it's not looking too good. - Never mind. Never mind.
0:48:24 > 0:48:27Anyway, let's get down to pigeons, because pigeons
0:48:27 > 0:48:29people think are humble, common, peasanty.
0:48:29 > 0:48:32How do you persuade them, in your fabulous dining room, to eat
0:48:32 > 0:48:35such a thing as we might think is a bit, you know, not too good?
0:48:35 > 0:48:36Give it a lovely sauce. Fabulous sauce.
0:48:36 > 0:48:38And give it a nice accompaniment also.
0:48:38 > 0:48:40Also give them a wide choice on the menu
0:48:40 > 0:48:43so they don't have to eat pigeon if they don't want to, you know?
0:48:43 > 0:48:46- But quite a few people do have it. - How do you cook it, then?- Cook it?
0:48:46 > 0:48:50We start off with the... This is the leg. We just chop it up.
0:48:50 > 0:48:52Well, actually, it's the leg of two pigeons here.
0:48:52 > 0:48:57And we chop them up very small and we saute it off with
0:48:57 > 0:49:01a bit of shallot and some garlic and maybe a little bit of thyme.
0:49:01 > 0:49:04And cover that with water, about a pint of water, a pint and a half,
0:49:04 > 0:49:07and let it simmer gently for maybe an hour, an hour and a half.
0:49:07 > 0:49:10Then strain that off and then you have the base of your sauce.
0:49:10 > 0:49:12Excellent. Then to prepare the pigeon itself, what do you do?
0:49:12 > 0:49:14You just put butter on it.
0:49:14 > 0:49:16- Not bacon and things like that? - Not at all. You're in Ireland,
0:49:16 > 0:49:19- it's all butter and cream over here. - Right.- So we put butter on.
0:49:21 > 0:49:23Now, how long does that stay in the oven for, then?
0:49:23 > 0:49:26How long would you think it should stay in the oven?
0:49:26 > 0:49:29- I'd say probably 20 minutes? - No. 10. 10. 12.
0:49:29 > 0:49:32It's going to come out pink and people are going to send it back.
0:49:32 > 0:49:33You've got to eat it rare.
0:49:33 > 0:49:36If you don't eat it rare, you might as well eat this.
0:49:36 > 0:49:38Here, take it and eat it. It's the same thing.
0:49:38 > 0:49:40OK, well, you take it and cook it and pop it in the oven.
0:49:40 > 0:49:42- Will you eat it? - I'll certainly eat it.
0:49:42 > 0:49:46Now, I'll just tell you about this wine. It's a Riesling sort of wine.
0:49:46 > 0:49:50It's the only vineyard in Ireland. It's called Chateaux Longueville.
0:49:50 > 0:49:53It's absolutely brilliant and it's as rare as anything.
0:49:54 > 0:49:56And it's very worth drinking.
0:49:56 > 0:49:58Nice and close there, Richard, OK?
0:49:58 > 0:50:01Jane can you explain exactly what's going on, please?
0:50:01 > 0:50:03John is making a brilliant sauce here, Floyd.
0:50:03 > 0:50:07He's got the stock from the pigeon, which I showed you earlier on,
0:50:07 > 0:50:10and it has been reduced a little bit because it was too thin.
0:50:10 > 0:50:12He has reduced red wine.
0:50:12 > 0:50:14He fried some shallot, he fried some...
0:50:14 > 0:50:17a little bit of garlic, and thyme.
0:50:17 > 0:50:21We're using thyme because we have thyme in the garden at the moment.
0:50:21 > 0:50:25And now he's just beating some butter into it to thicken it
0:50:25 > 0:50:27- and to enrichen it.- Superb.
0:50:27 > 0:50:30- I reckon that pigeon must be ready, mustn't it?- Yes, I hope it is.
0:50:30 > 0:50:35- It's a long 12 minutes. There it is. There we go.- See?
0:50:35 > 0:50:38- So you just carve that.- Yes.
0:50:38 > 0:50:41And John will put the sauce on the plate, OK?
0:50:41 > 0:50:46- This is just right, Floyd, look. - OK. Carve away.- Yeah.
0:50:47 > 0:50:48Oh, it's beautifully pink.
0:50:48 > 0:50:50That's absolutely superb.
0:50:50 > 0:50:53- Will you eat it that way? - Yes, I will. I will.- Good.
0:50:53 > 0:50:55Going to have to...
0:50:55 > 0:50:56Down to that bone.
0:50:58 > 0:51:00- That's the way it should be. - DOG BARKS
0:51:00 > 0:51:01Jane, sorry to interrupt, there is
0:51:01 > 0:51:04- someone at the blinking kitchen door.- Oh, no. Sorry.
0:51:04 > 0:51:07- I'm sorry about that.- I am trying to make a television programme, Jane.
0:51:07 > 0:51:10Is there some spinach?
0:51:10 > 0:51:12- Strawberries. Can you take these away, please?- Please.
0:51:12 > 0:51:15Thomas, would you take this spinach? I'm sorry about that, Floyd.
0:51:15 > 0:51:17That's all right. It's quite all right.
0:51:17 > 0:51:19This has to go on, I'm sorry.
0:51:19 > 0:51:21- I don't see why. I don't see why at all.- It can't stop, Floyd.
0:51:21 > 0:51:24- It can't all stop.- Is that all from the garden, honestly?- Yes.
0:51:24 > 0:51:26Everything. We didn't go into town and buy it
0:51:26 > 0:51:29and bring it through the window just for you.
0:51:29 > 0:51:31Touche. OK, get on with it, then.
0:51:31 > 0:51:34- John, can we have the sauce, please?- Yeah.
0:51:34 > 0:51:37I think Madame here is nearly ready.
0:51:37 > 0:51:39Very hard to carve when you're looking at me.
0:51:42 > 0:51:45- You've got it.- I have it, have I? - You have it. One big one there.
0:51:45 > 0:51:48- OK?- Pour the sauce on the plate, please, John.
0:51:48 > 0:51:50Snap to it, we've got a television crew waiting here.
0:51:50 > 0:51:52And, Richard, you look at that very nicely.
0:51:52 > 0:51:56You see that lovely, rich, red sauce poured over the wonderful
0:51:56 > 0:51:59white plate with the pigeon breasts on.
0:51:59 > 0:52:00And Richard, up to me for a second.
0:52:00 > 0:52:03Everyone thinks I've done nothing on this programme.
0:52:03 > 0:52:04Actually, I've cooked the cabbage.
0:52:04 > 0:52:07It's beautiful cabbage from my three-acre garden here, a walled
0:52:07 > 0:52:10garden by the way, simmered gently in butter with little raisins in.
0:52:10 > 0:52:14Absolutely superb. And, of course, it makes the dish.
0:52:14 > 0:52:15And look at that.
0:52:15 > 0:52:17A really super meal.
0:52:17 > 0:52:18Magnificent.
0:52:18 > 0:52:21The humble pigeon elevated to heights of gastronomy
0:52:21 > 0:52:22you've never seen before.
0:52:22 > 0:52:24And back up to us again, please,
0:52:24 > 0:52:26because I want to make a little speech about vegetables.
0:52:26 > 0:52:29Do you think they really taste so much better from the garden
0:52:29 > 0:52:30or is that just sort of nonsense?
0:52:30 > 0:52:32No, it's not nonsense. They have to be better.
0:52:32 > 0:52:35That cabbage was growing half an hour ago.
0:52:35 > 0:52:37And it's beautifully fresh and will taste completely
0:52:37 > 0:52:40different to something that's sitting in a shop for the last week.
0:52:40 > 0:52:42- Here. Here's to fresh vegetables. - Yes.
0:52:54 > 0:52:57It isn't only wine that needs to be grown on the perfect slope.
0:52:57 > 0:53:01The identity of a good cheese, too, should reflect the very earth.
0:53:01 > 0:53:02Now, we all know Ireland's very green
0:53:02 > 0:53:06but there is something extra special about this rich grass,
0:53:06 > 0:53:08washed as it is by the wet winds from America,
0:53:08 > 0:53:12and kissed by the Gulf stream, which brings fuchsia into bloom,
0:53:12 > 0:53:15and cows munching on this untainted carpet produce
0:53:15 > 0:53:18thick, creamy milk, perfect for making cheese.
0:53:25 > 0:53:27Oi. Oi.
0:53:27 > 0:53:30- There we are. Thank you, my dear. - MOO
0:53:30 > 0:53:34Once upon a time, in a university in Dublin called Trinity College,
0:53:34 > 0:53:38there was a dashing young professor of philosophy and one day,
0:53:38 > 0:53:41as professors do, he fell in love with a charming young lady.
0:53:41 > 0:53:45And they didn't want the hustle and bustle of academic life
0:53:45 > 0:53:46in a busy capital city
0:53:46 > 0:53:50so they ran away here to the western coast of Ireland,
0:53:50 > 0:53:53the furthest extremities of Europe. And they fell in love.
0:53:53 > 0:53:58They were so deeply in love they got married and they had little cheeses.
0:53:58 > 0:53:59Sweet, isn't it?
0:54:12 > 0:54:15We've travelled many hundreds of miles to come here to the extreme
0:54:15 > 0:54:19west coast of Ireland to witness a very, very strange and rare event.
0:54:19 > 0:54:22It's the first time for several hundred years
0:54:22 > 0:54:25that a soft cream cheese has been made in the British Isles.
0:54:25 > 0:54:29Or, more precisely, here in Ireland. Is that actually true, Veronica?
0:54:29 > 0:54:30I believe it is,
0:54:30 > 0:54:35that when we began to make Milleens here it was the first time
0:54:35 > 0:54:38for hundreds of years that a soft cheese has actually been
0:54:38 > 0:54:41manufactured in the British Isles, yes.
0:54:41 > 0:54:43What is it about the Irish, then, who know...?
0:54:43 > 0:54:45Why do Irish know about cheese, for heaven's sakes?
0:54:45 > 0:54:48I thought the French were the people who made all the cheese.
0:54:48 > 0:54:51Following the fall of the Roman Empire,
0:54:51 > 0:54:55a Dark Age descended on Europe and the great deal of the skill
0:54:55 > 0:54:59and culture was temporarily lost.
0:54:59 > 0:55:04Meanwhile, in Ireland, where the Romans never came,
0:55:04 > 0:55:10we were a repository for a great deal of the art and culture.
0:55:10 > 0:55:16And when the Renaissance came along, out went Irish monks and scholars
0:55:16 > 0:55:19across Europe, reintroducing...
0:55:19 > 0:55:22I'm not claiming that we invented cheese making by any means,
0:55:22 > 0:55:25but reintroduced these skills
0:55:25 > 0:55:30and cultures again to those places where they were gone.
0:55:30 > 0:55:34To many people, Irish cookery is just all about potatoes.
0:55:34 > 0:55:35It's partly true.
0:55:35 > 0:55:38This brilliant thing you're seeing here is a potato and apple pancake.
0:55:38 > 0:55:40Richard, where are you, please? This is vital.
0:55:40 > 0:55:41Breaking brand-new ground here.
0:55:41 > 0:55:43Potatoes, that's the whole thing here.
0:55:43 > 0:55:46This potato and apple pancake is traditionally made by mixing
0:55:46 > 0:55:50mashed potato with flour, rolling it very thin like a pancake,
0:55:50 > 0:55:52stuffing it with apple, folding it like an apple turnover
0:55:52 > 0:55:55and frying it in butter. What they don't say in the recipe books,
0:55:55 > 0:55:58but what I'm going to tell you you should have to do, is pour
0:55:58 > 0:56:01whiskey over it like that and then set fire to it
0:56:01 > 0:56:04and you absolutely have something that should dazzle
0:56:04 > 0:56:07even these academic and very brilliant cheese makers.
0:56:07 > 0:56:08- SIREN WAILS - And if it doesn't,
0:56:08 > 0:56:11I won't eat their cheese. Is that OK? Right, there we are.
0:56:11 > 0:56:14That is a new thing of apple and potato pancakes.
0:56:14 > 0:56:17- Can I give you a little, tiny bit? - Yes, please.- Brilliant.
0:56:17 > 0:56:19- I'd like quite a generous helping. - A generous helping.
0:56:19 > 0:56:22Norman and Veronica are these brilliant people who
0:56:22 > 0:56:24I told you about in the fairytale when we started,
0:56:24 > 0:56:27fell in love all those years ago, dragged themselves off down
0:56:27 > 0:56:31here to this romantic part of the world and made brilliant cheeses.
0:56:31 > 0:56:33Taste that if you would, please,
0:56:33 > 0:56:36- because I think it's quite brilliant.- Looks good.
0:56:36 > 0:56:39And you've got to do it quickly cos we haven't got lots of film, OK?
0:56:39 > 0:56:41Just say it's really brilliant.
0:56:42 > 0:56:43Really super. Great.
0:56:43 > 0:56:47- Isn't that brilliant? Very brilliant?- Very brilliant.
0:56:48 > 0:56:51A definite breakthrough. Brilliant.
0:56:51 > 0:56:53An Anglo-Irish first.
0:56:53 > 0:56:56- Absolutely.- Super. Right, we can't have any more of that.
0:56:56 > 0:56:57Thank you very much indeed.
0:56:57 > 0:56:59You can eat that after you've done your work,
0:56:59 > 0:57:01because what I want to really quite seriously...
0:57:01 > 0:57:04This is a cookery programme, we do try and give you information, too.
0:57:04 > 0:57:06..is about your brilliant cheese.
0:57:06 > 0:57:07Now, can we start with this one,
0:57:07 > 0:57:10- which I think is very young, isn't it, Norman?- It is, yeah.
0:57:10 > 0:57:11This is a young cheese.
0:57:14 > 0:57:16You can see it's young inside.
0:57:16 > 0:57:18Can you just say why exactly you can see that?
0:57:18 > 0:57:21- You can see the cheese is ripening here from the outside.- Yes.
0:57:21 > 0:57:23And it still hasn't ripened all the way through
0:57:23 > 0:57:26but it is very mild and it'll be very nice.
0:57:26 > 0:57:27- Can I taste a bit?- Yeah.
0:57:27 > 0:57:29Is he saying the right things?
0:57:29 > 0:57:31Because you actually make the cheese, Veronica, don't you?
0:57:31 > 0:57:36This will taste quite acidic, clean, acid flavour,
0:57:36 > 0:57:39which I love, young cheese.
0:57:39 > 0:57:42Here is a riper one. This one here is very ripe.
0:57:42 > 0:57:44It's ripened right the way through. Do you see what I mean?
0:57:44 > 0:57:45- Compare it there.- Yes, indeed.
0:57:45 > 0:57:49It's very strong. It's got a fairly strong smell to go with it.
0:57:49 > 0:57:52It's sort of strictly for the initiated, I think.
0:57:52 > 0:57:56- Does a beautiful countryside make a beautiful cheese?- Yeah, I think
0:57:56 > 0:57:59if you're happy somewhere and doing something well,
0:57:59 > 0:58:02it's going to show through in what you come out with, in what you make.
0:58:02 > 0:58:03The cheese seems happy here.
0:58:03 > 0:58:06- This is the taste of your home, isn't it?- Well, there's no point in
0:58:06 > 0:58:08fighting with the environment that you are in. Why not make and do
0:58:08 > 0:58:11something that'll fit in with it? There's no point in
0:58:11 > 0:58:13making something that would be better off in a desert, is there?
0:58:13 > 0:58:16I tell you what, I haven't seen your lovely Irish locks yet.
0:58:16 > 0:58:18Off with the hat, if you don't mind.
0:58:18 > 0:58:21- How do you know I'm not bald? - It's a chance I'm going to take.
0:58:21 > 0:58:23Wow.
0:58:23 > 0:58:26That's beautiful. No, listen, you come all this way from Dublin,
0:58:26 > 0:58:29you've forsaken, you know, the port and the parties, the conversation of
0:58:29 > 0:58:33Joyce, Nietzsche, JP Don Levy, all that lot. Was it worth it?
0:58:33 > 0:58:36Oh, the boring, old soaks in the pubs of Dublin.
0:58:36 > 0:58:38- Oh...- Come on, you can replace the port with
0:58:38 > 0:58:43porter and you can have some very interesting conversations down here.
0:58:43 > 0:58:44No, I think we're very happy here.
0:58:44 > 0:58:47We've a nice family and a lovely place to live in.
0:58:47 > 0:58:49It's really nice putting a bit of this part of the world
0:58:49 > 0:58:51into a lot of other ones, with our cheese turning up
0:58:51 > 0:58:55in London, Germany, all over the place, and people enjoying it.
0:58:55 > 0:58:59- I'll drink to that. - Good luck.- Good luck.
0:59:05 > 0:59:08And there will be more from the fabulous Mr Floyd next week.
0:59:08 > 0:59:11As ever on Best Bites, we're looking back at some of the tastiest
0:59:11 > 0:59:13recipes from the Saturday Kitchen store cupboard.
0:59:13 > 0:59:15Still to come on today's Best Bites,
0:59:15 > 0:59:17Tana Ramsay and Michael Caines battle it out
0:59:17 > 0:59:21at the Omelette Challenge hobs but how would they both do?
0:59:21 > 0:59:22Find out in just a few minutes.
0:59:22 > 0:59:25Bryn Williams plates up some perfect pork cheeks that he serves
0:59:25 > 0:59:29with ginger carrots and Jersey Royal potatoes.
0:59:29 > 0:59:32He pan roasts the pork cheeks and covers them with ginger beer
0:59:32 > 0:59:34and chicken stock before roasting them in the oven.
0:59:34 > 0:59:38And Bradley Walsh is facing his Food Heaven or Food Hell.
0:59:38 > 0:59:41Would he get his Food Heaven - duck three ways with roasted pears,
0:59:41 > 0:59:44shallots, wilted chard and a red wine reduction?
0:59:44 > 0:59:47Or would he get his dreaded Food Hell - chicken escalope
0:59:47 > 0:59:49with tomato and artichoke salad?
0:59:49 > 0:59:52Find out what he gets to eat at the end of the show.
0:59:52 > 0:59:55Now, bringing a touch of theatre with him to the Saturday Kitchen
0:59:55 > 0:59:57studio is a certain Chris Wheeler.
0:59:57 > 1:00:00He's got a truly smoking scallop dish lined up in this next clip.
1:00:00 > 1:00:02Enjoy it.
1:00:02 > 1:00:05It's Chris Wheeler. So on the menu today we've got scallops.
1:00:05 > 1:00:08That's correct. We're going to do home smoked scallops with a classic
1:00:08 > 1:00:10Nicoise salad. Instead of the traditional dressing,
1:00:10 > 1:00:12we'll serve a natural yoghurt and chive dressing.
1:00:12 > 1:00:14So the classic is that it's got beans and...
1:00:14 > 1:00:17- Beans, potatoes, tomatoes, peppers.- And olives.
1:00:17 > 1:00:19- And olives.- OK.- So you're going to do the peppers for me.
1:00:19 > 1:00:22- I can do that, yeah.- We managed to find one lucky diver who braved
1:00:22 > 1:00:25the elements and the weather to find us some amazing scallops.
1:00:25 > 1:00:27These are hand dived scallops that you want, really, for this one.
1:00:27 > 1:00:30- Yes, that's the ones. - Now, tell us about Stoke Park, then.
1:00:30 > 1:00:34Because it's got an amazing history, really, the place, on the whole.
1:00:34 > 1:00:38Yes, it was the first-ever British sporting club and obviously
1:00:38 > 1:00:40since then it's grown and grown.
1:00:40 > 1:00:43We've now got amazing sporting facilities, tennis courts,
1:00:43 > 1:00:46a gym, obviously it's got Humphreys, which is
1:00:46 > 1:00:48a three-rosette restaurant, we also have big banqueting
1:00:48 > 1:00:51facilities and an amazing golf course.
1:00:51 > 1:00:52It is a fascinating place.
1:00:52 > 1:00:55It's one of, is it only three places in Britain that have got
1:00:55 > 1:00:58the five AA Red Stars? Is that right? Outside of London.
1:00:58 > 1:01:02That's correct. We just recently won five Red Stars for the hotel.
1:01:02 > 1:01:04Chewton Glen being one, the other one,
1:01:04 > 1:01:07- and I believe Gleneagles being the other one.- That's correct.
1:01:07 > 1:01:11And obviously the restaurant received three rosettes.
1:01:11 > 1:01:13Also this summer we are hosting some new events.
1:01:13 > 1:01:15We're doing some big concerts at the end of June.
1:01:15 > 1:01:18We've got Elton John and Katherine Jenkins.
1:01:18 > 1:01:20So I'll be cooking for about 7,000 people on that weekend.
1:01:20 > 1:01:23- What, personally? - Personally. I'll be busy.
1:01:23 > 1:01:27The thing I remember it's sort of famous for as well is
1:01:27 > 1:01:30obviously the Bond films. That's correct. Goldfinger as well.
1:01:30 > 1:01:32Oddjob with the hat. That's it.
1:01:32 > 1:01:33That's all based there, isn't it, really?
1:01:33 > 1:01:35And we also had Layer Cake
1:01:35 > 1:01:38- and I actually made the cake in the actual film Layer Cake.- Did you?
1:01:38 > 1:01:40- At the end. Yeah.- Oh, look at you bragging away. Look at that.
1:01:40 > 1:01:43- Bridget Jones as well. - All right, calm down, calm down.
1:01:43 > 1:01:47You know the four-poster bed scene, that was filmed at Stoke Park.
1:01:47 > 1:01:50Bridget Jones. I haven't really watched that one.
1:01:50 > 1:01:53Me and James are waiting for our invitation to play golf there.
1:01:53 > 1:01:56I've been waiting all morning for him to invite me.
1:01:56 > 1:01:59- Just going to wash my hands. - So we've got our scallops there.
1:01:59 > 1:02:01I'll clean this up for you as well.
1:02:01 > 1:02:04I'll lose this out of the way. Just wash up your board.
1:02:04 > 1:02:06There you go. What's next, then, the beans?
1:02:06 > 1:02:08The beans and we are going to pop the potatoes. They are
1:02:08 > 1:02:11parboiled at the moment, we're going to pop them in for a few minutes.
1:02:11 > 1:02:13- And then the quail eggs.- OK.
1:02:13 > 1:02:15Some quail eggs. Pop them in for two minutes.
1:02:15 > 1:02:16So these wants to be soft boiled.
1:02:16 > 1:02:19We've got some peeled already but you're just warming up the potatoes.
1:02:19 > 1:02:22You're going to warm everything up. We've got this and the beans, yeah?
1:02:22 > 1:02:26That's correct. I'm going to... And we've got tomatoes.
1:02:26 > 1:02:28We're going to chop the tomato in half.
1:02:28 > 1:02:31So where do you get your inspiration from, then, in terms of food?
1:02:31 > 1:02:33I said to Jason, travelling and stuff, because
1:02:33 > 1:02:35you've been at Stoke Park for a number of years now.
1:02:35 > 1:02:37I've been in Stoke Park for ten years.
1:02:37 > 1:02:39I think, you know, you look at other places,
1:02:39 > 1:02:41and I think, you know, because it's a British club,
1:02:41 > 1:02:43we try to keep all our menus very British.
1:02:43 > 1:02:45- So local ingredients, I think, is really important.- Yeah.
1:02:45 > 1:02:48You know we go to the local farm shops.
1:02:48 > 1:02:50I mean, I think in England, we are
1:02:50 > 1:02:53very lucky that we have amazing sort of local products that we can use.
1:02:53 > 1:02:55So what we are going to do,
1:02:55 > 1:02:57we're just waiting for the beans a few minutes.
1:02:57 > 1:02:59I'll cook the scallops, you make the dressing.
1:02:59 > 1:03:01- I'll make the dressing. - Tell us what's in the dressing.
1:03:01 > 1:03:04So we've got a thick, local, natural yoghurt.
1:03:04 > 1:03:06We're just going to put natural yoghurt.
1:03:06 > 1:03:08Now, before you were at the Stoke Park as well,
1:03:08 > 1:03:11you were with a pretty well-known chef as well.
1:03:11 > 1:03:13I worked for Jean-Christophe Novelli for approximately
1:03:13 > 1:03:16- about ten years as well.- And that was not a million miles away from
1:03:16 > 1:03:18Chewton Glen on the south coast.
1:03:18 > 1:03:20We were at the Provence just down the road from you.
1:03:20 > 1:03:23- That got a Michelin star back then, didn't it?- It did. That's correct.
1:03:23 > 1:03:26I believe we got a Michelin Star and then obviously I went on to work
1:03:26 > 1:03:32for him at the Four Seasons and then I went to the Novelli chain.
1:03:32 > 1:03:34- Maison Novelli.- That's correct.
1:03:34 > 1:03:36Right, so what's in the dressing.
1:03:36 > 1:03:39It's got natural yoghurt, salt and pepper and some chopped chives.
1:03:39 > 1:03:41- Sorry.- No problem.
1:03:41 > 1:03:44Then you're doing caper berries and olives in there. That's correct.
1:03:44 > 1:03:47Important on this dish is make sure you put the olives in last
1:03:47 > 1:03:49- cos otherwise it'll turn the whole dish.- OK.
1:03:49 > 1:03:50Do you want to fry the peppers?
1:03:50 > 1:03:52Yeah, going to chop the peppers inside.
1:03:52 > 1:03:55I'll cook the scallops at the same time as well.
1:03:55 > 1:03:59You do the scallops. And then we can pop the tomatoes inside.
1:03:59 > 1:04:00Just going to get the potatoes out.
1:04:00 > 1:04:03You mention Nicoise, your version of it,
1:04:03 > 1:04:04but the version has changed so much.
1:04:04 > 1:04:07When I went to particularly the south of France, it changes
1:04:07 > 1:04:09so much as you go further south.
1:04:09 > 1:04:13Some people use tinned beans, as in the small beans,
1:04:13 > 1:04:15like haricot, that kind of stuff.
1:04:15 > 1:04:17Some people use the green beans, that kind of stuff.
1:04:17 > 1:04:19It can vary, the recipe.
1:04:19 > 1:04:22Apparently English people decided to add potatoes to it.
1:04:22 > 1:04:24Apparently the classic French doesn't have potatoes.
1:04:24 > 1:04:26You're probably right as well. There you go.
1:04:26 > 1:04:31So we've got our...quails eggs. Two minutes exactly.
1:04:31 > 1:04:34- Just going to season.- There you go.
1:04:34 > 1:04:38Now we're just going to add our capers.
1:04:38 > 1:04:41- Just going to lean over you and grab...- That's all right.
1:04:41 > 1:04:42I'll get the scallops.
1:04:42 > 1:04:49There you go. So this is a warm salad we're making as well.
1:04:49 > 1:04:50Move this out the way.
1:04:50 > 1:04:53It's a great dish for Valentines. Very quick and easy.
1:04:53 > 1:04:56You can obviously replace the scallops with sea bass or salmon.
1:04:56 > 1:04:59Or you can just have it plain if you don't want anything.
1:04:59 > 1:05:03- You can always do a bit of chicken as well.- Yeah.
1:05:03 > 1:05:05The secret is, get the hand dived ones. Don't you think?
1:05:05 > 1:05:06It's all about the freshness.
1:05:06 > 1:05:09I think that's where people go wrong with scallops.
1:05:09 > 1:05:11The important thing is to cook them really quickly
1:05:11 > 1:05:13and get very good quality.
1:05:13 > 1:05:16I'll leave you... We are going to plate two plates up.
1:05:16 > 1:05:20One with eggs and one without eggs for you, Rashida, as well.
1:05:20 > 1:05:22So we'll just do one with and one without.
1:05:22 > 1:05:25So do that one...
1:05:25 > 1:05:26Just some oil on the side.
1:05:28 > 1:05:30That's the one without eggs.
1:05:30 > 1:05:33- And this is the one...- Just going to put the salad in the middle.
1:05:33 > 1:05:36- Do that one without, this one with eggs.- OK.
1:05:36 > 1:05:39- And then we've got this... - And then just get our ingredients.
1:05:39 > 1:05:42Just pop a little bit more of the ingredients on the plate.
1:05:44 > 1:05:45What's that?
1:05:45 > 1:05:48- Don't ask.- It's my new toy.
1:05:48 > 1:05:50This is the smoke machine thing.
1:05:50 > 1:05:54So you switch it on, it's got basically oak chippings in it
1:05:54 > 1:05:56and there is a fan that goes through and it blows the smoke.
1:05:56 > 1:05:59So for anyone at home that hasn't got one of these,
1:05:59 > 1:06:00what's the alternative?
1:06:00 > 1:06:03- Just blow it...- For anyone that hasn't got one of these at home,
1:06:03 > 1:06:04what's the alternative?
1:06:04 > 1:06:08Marlboro Light, blow it into the pot.
1:06:08 > 1:06:11Don't do that! I've just been told my ear, "Don't!"
1:06:11 > 1:06:15- They're not going to do it, are they?- Stand by a barbecue.
1:06:16 > 1:06:18- Barbecue your scallops.- Look here.
1:06:20 > 1:06:25- So much drama with this meal. - Come on, Chris.- Let's go.
1:06:25 > 1:06:26Top Of The Pops.
1:06:29 > 1:06:30Wow.
1:06:30 > 1:06:31COUGHING
1:06:31 > 1:06:34Just going to pop the dressing on.
1:06:37 > 1:06:38Happy with that?
1:06:38 > 1:06:40There we go, ready?
1:06:40 > 1:06:44- Under we go.- And then we just leave it for how long? Open it up a bit.
1:06:44 > 1:06:46Just a couple of seconds, just till it fills up.
1:06:46 > 1:06:50Every time you're on this show, I can't see anything. Right.
1:06:50 > 1:06:53I was going to say tell us what it is but you can't see it. Go on.
1:06:53 > 1:06:56Home smoked scallop Nicoise salad.
1:06:56 > 1:06:58Look at that. Take your word for it.
1:07:03 > 1:07:04JAMES COUGHS
1:07:04 > 1:07:06Yeah, people can do that at home, can't they?
1:07:06 > 1:07:11- And we get to dive into this one so... Which one's which?- No idea.
1:07:11 > 1:07:15- This one.- We'll soon find out. - That one's without eggs, yeah?
1:07:15 > 1:07:18- Amazing, all right.- Don't lift it yet. Don't lift it yet.
1:07:18 > 1:07:20I won't, I won't.
1:07:20 > 1:07:22- That one's with eggs. - There's a trick to when you do this.
1:07:22 > 1:07:25- You've got to waft around a little bit.- OK.- And get the smoke.- OK.
1:07:25 > 1:07:27Are you ready? Three, two, one, go.
1:07:31 > 1:07:34- Like that?- Oh, I do. - Reminds me of Halloween.
1:07:34 > 1:07:35RASHIDA COUGHS
1:07:35 > 1:07:38- Oh!- It smells like you've just been clubbing in the '80s, doesn't it?
1:07:38 > 1:07:40When your clothes stink.
1:07:40 > 1:07:43Tell us what you think of this one. Dive into this.
1:07:43 > 1:07:44It is very, very different
1:07:44 > 1:07:47but that little, light amount of smoke is enough.
1:07:47 > 1:07:50The longer you leave it under there, the more smoky taste it gets.
1:07:50 > 1:07:52See if you can taste it.
1:07:52 > 1:07:54Mm!
1:07:54 > 1:07:57- Very smoky.- Just a little bit. - Yeah, it's great.
1:07:57 > 1:08:00- Just licks those scallops nicely. - Yeah, there you go.
1:08:04 > 1:08:07If you haven't got a smoke gun, try that dish without it.
1:08:07 > 1:08:09It still will taste terrific.
1:08:09 > 1:08:13Now, Tana Ramsay was a whole 20 seconds behind Michael Caines
1:08:13 > 1:08:15when she met him at the Omelette Challenge hobs
1:08:15 > 1:08:18but had she been practising enough to beat him against the clock
1:08:18 > 1:08:21or would she crack under pressure? Let's find out.
1:08:21 > 1:08:22Let's get down to business.
1:08:22 > 1:08:25All the chefs on the show battle it out against the clock
1:08:25 > 1:08:26and each other to test how fast
1:08:26 > 1:08:28they can make a simple three-egg omelette.
1:08:28 > 1:08:32Now, Tana, your time was pretty respectable. 47 seconds here.
1:08:32 > 1:08:36- If I don't improve, it can stay there, can't it? Yes.- Possibly.
1:08:36 > 1:08:39But 20 seconds quicker than that, Michael Caines.
1:08:39 > 1:08:41Think you can go any quicker?
1:08:41 > 1:08:43- Two seconds off our top ten. - I'm going to resign now.
1:08:43 > 1:08:44You're going to resign now?
1:08:44 > 1:08:47I don't think I can do 19 seconds. I think 27 was probably a fluke.
1:08:47 > 1:08:50You know what's interesting, though, James? You're not on there at all.
1:08:50 > 1:08:52- Precisely.- Step in.
1:08:52 > 1:08:55The trouble is, I've got to taste all these, which is even worse.
1:08:55 > 1:08:56Right, now, usual rules apply.
1:08:56 > 1:08:59Three-egg omelette, use what you like. Milk, cream, butter, cheese if
1:08:59 > 1:09:02- you want. But it must be a three-egg folded omelette.- Folded, yeah.
1:09:02 > 1:09:04Folded omelette. Not scrambled egg.
1:09:04 > 1:09:07Clock stops when the omelette hits the plate. Ready?
1:09:07 > 1:09:09Three, two, one, go.
1:09:09 > 1:09:11Now last time Tana was on, they
1:09:11 > 1:09:13were practising at four o'clock in the morning.
1:09:13 > 1:09:15- You're not meant to tell everyone that.- Yeah.
1:09:15 > 1:09:16Has the practice paid off?
1:09:16 > 1:09:18- A bit of shell in mine, I'm afraid.- A bit of shell?
1:09:18 > 1:09:21We'll call it protein. Don't worry.
1:09:22 > 1:09:25Tana slightly ahead. Slightly ahead.
1:09:25 > 1:09:29- That's because Michael...- Let's go fast. How are the kids anyway?
1:09:29 > 1:09:33- You can't talk to me. You're cheating.- I'm not cheating.- You are.
1:09:33 > 1:09:36- You're putting me off.- I like that big lump of shell in there.- I know.
1:09:36 > 1:09:40- That's protein.- Protein. He's caught you up, Tana.
1:09:40 > 1:09:43- But that's scrambled. - No, that is definitely an omelette.
1:09:43 > 1:09:45GONG He's definitely caught you up.
1:09:45 > 1:09:48Oh, no. Mine's still really liquid.
1:09:48 > 1:09:50- A bit of cheese as well. - A bit of cheese.
1:09:54 > 1:09:56So, Gordon and the kids, if you're watching,
1:09:56 > 1:09:58this is what you're having for lunch.
1:09:58 > 1:09:59- GONG - Oh, it's hideous.
1:09:59 > 1:10:02- What have you got there? - A bit of cheese on the side.
1:10:02 > 1:10:06Yeah, thanks, Michael. What did you say to me? "Let's take our time."
1:10:06 > 1:10:09- Well, I did.- I'd love to eat that. - No, don't, please.
1:10:09 > 1:10:10You will be poisoned forever.
1:10:10 > 1:10:13As much as I'd love to eat that, I don't think I will.
1:10:13 > 1:10:15Do you like my garnish, James?
1:10:15 > 1:10:17That's not cooked, either.
1:10:17 > 1:10:20It is actually cooked a little bit more than that.
1:10:20 > 1:10:21I think yours is still clucking.
1:10:22 > 1:10:24Cooked and seasoned.
1:10:25 > 1:10:27Tana, as much as I'd like to put you on here,
1:10:27 > 1:10:29together with your new hair extensions...
1:10:31 > 1:10:34Like something off The Magic Roundabout!
1:10:34 > 1:10:37- Can we leave where I am, please?- Yes.
1:10:37 > 1:10:40Just cos it's you.
1:10:40 > 1:10:44- And, Michael, do you think you were any quicker?- No, probably not.
1:10:44 > 1:10:46- No, no way near. 35 seconds.- Oh!
1:10:46 > 1:10:48Eight seconds slower.
1:10:48 > 1:10:51So you're both staying where you were.
1:10:53 > 1:10:58Good job, Michael. But I must say, that block of cheese really didn't add anything.
1:10:58 > 1:11:01Now, he began his career in the kitchens of legends,
1:11:01 > 1:11:04such as Marco Pierre White and Michel Roux Jr.
1:11:04 > 1:11:08It's always a pleasure to have him with us in the Saturday Kitchen studio.
1:11:08 > 1:11:09It's the brilliant Bryn Williams.
1:11:09 > 1:11:14- Welcome to the show.- How are you doing?- Something different that you're cooking for us today.
1:11:14 > 1:11:16We've never had these on the show. Before we do that,
1:11:16 > 1:11:19- I want to get the potatoes in. - Potatoes in, Jersey Royals.
1:11:19 > 1:11:22- We're doing pork cheeks.- Yes. - A very cheap cut of meat.- Right.
1:11:22 > 1:11:26Sometimes, they're called... This one actually is called a pork chap.
1:11:26 > 1:11:28- Chap. That's the whole piece. - That's the whole side of the face.
1:11:28 > 1:11:31So we're just literally going to take one muscle out, which is
1:11:31 > 1:11:35- the actual cheek itself.- People are waking up from their hangovers. - I know, it's not the best...
1:11:35 > 1:11:38And you're saying - take the whole side of the face.
1:11:38 > 1:11:41- Used for sausages, burgers...- It is delicious though.- It is great.
1:11:41 > 1:11:43We're just going to take off the sinew.
1:11:43 > 1:11:46And we're going to roast it all off, put some carrot, onion,
1:11:46 > 1:11:49- some ginger, fresh thyme, ginger beer instead of white wine.- OK.
1:11:49 > 1:11:52Then we're going to do some ginger carrots with honey,
1:11:52 > 1:11:55- ground ginger and just toss it all together.- OK.
1:11:55 > 1:11:56You treat them the same way...
1:11:56 > 1:11:59I know that the French love their monkfish cheeks as well.
1:11:59 > 1:12:02You have to trim the same sort of sinew off as well.
1:12:02 > 1:12:07Just take the sinew off. Skate cheeks as well. They're quite nice.
1:12:07 > 1:12:10Pig cheeks, I think there's loads of flavour in them,
1:12:10 > 1:12:12but you've got to put a bit of time and effort into it.
1:12:12 > 1:12:15These will take roughly about an hour, an hour and 20 minutes,
1:12:15 > 1:12:17in the oven. Nice and slow.
1:12:17 > 1:12:21But when you've got to work at something, you get more flavour into it, I think.
1:12:21 > 1:12:23- Yeah.- Are they easy to get hold of?
1:12:23 > 1:12:26I think... They're not easy in supermarkets,
1:12:26 > 1:12:29but if you have a good butcher that you regularly go to,
1:12:29 > 1:12:31he will always keep you pig cheeks and they should be fine,
1:12:31 > 1:12:35so going back to basics, a good local family-run butcher,
1:12:35 > 1:12:38- you'll always get them. - That's the thing, there you go.
1:12:38 > 1:12:41- OK.- So, what are you going to do is just seal these off first of all?
1:12:41 > 1:12:45Season them all up. Bit of salt, bit of pepper, nice warm pan.
1:12:45 > 1:12:48- OK.- Get some colour on all sides. - So the basis of this is it's just
1:12:48 > 1:12:52basically carrots and onion and obviously the pork.
1:12:52 > 1:12:56Yeah, and some ginger. Ginger is the dominant flavour in this dish.
1:12:56 > 1:13:00- It's a play on sweet and sour pork. - Yeah.- Using different ingredients.
1:13:00 > 1:13:02So...
1:13:02 > 1:13:06Bryn, what other cut of meat could you use on this?
1:13:06 > 1:13:09You could use the leg if you wanted to, get some nice big dices,
1:13:09 > 1:13:12but I like pork cheeks, so I always use pork cheeks, but
1:13:12 > 1:13:17if you really wanted to change it, you could put a nice chunk of leg...
1:13:17 > 1:13:19- Isn't that the dish I taught you... - Pardon?
1:13:19 > 1:13:22- Isn't that the dish I taught you? - You worked together.
1:13:22 > 1:13:25- Didn't I teach you that? - We used to work together, yeah.
1:13:25 > 1:13:26So if I'm rubbish,
1:13:26 > 1:13:29it's his fault cos he was supposed to be teaching me.
1:13:29 > 1:13:34- So...- He tells me... He told me you were called Brian, were you?
1:13:34 > 1:13:37- Amongst other things! - Which you can't repeat!
1:13:37 > 1:13:41That's one of the nicer ones, I was called.
1:13:41 > 1:13:44- Coming down from Wales 12 years ago...- Why Brian then?
1:13:44 > 1:13:45- What's that?- Why Brian?
1:13:45 > 1:13:48Brian, Bryn... Bryn is a bit too hard for us to say.
1:13:48 > 1:13:51It was too exotic 12 years ago!
1:13:51 > 1:13:55Nobody could pronounce Bryn, so they just... Brian.
1:13:55 > 1:13:57It's just one of those.
1:13:57 > 1:13:59I saw him this morning. "All right, Brian?"
1:13:59 > 1:14:03"Bryn." Here we go! So we've just got a bit of colour on the cheeks.
1:14:03 > 1:14:05- In with the vegetables. - In we go with the veg.
1:14:05 > 1:14:08- And we'll just stick...- There we go. - In with the ginger as well.
1:14:08 > 1:14:10So, at the same time, I'll do these carrots.
1:14:10 > 1:14:12These little, small... I love these sort of...
1:14:12 > 1:14:14Nice and sweet, these carrots.
1:14:14 > 1:14:16Just young carrots, they're really good.
1:14:16 > 1:14:19- Put little bit of butter in this as well.- Grow these in the garden, Lee.
1:14:19 > 1:14:22- Oh, yes.- Yeah. A pack of seeds, there you go.
1:14:22 > 1:14:25Straight in. Straight in boiling, salted water.
1:14:25 > 1:14:27That's those. And we've got our Jersey Royals,
1:14:27 > 1:14:29which are just starting to come into season.
1:14:29 > 1:14:32Just in and, as you see, they're very small there,
1:14:32 > 1:14:33so they're just the new crop.
1:14:33 > 1:14:36In with the vegetables - onion, carrot, bit of butter.
1:14:36 > 1:14:37In with some thyme.
1:14:37 > 1:14:39If you just want to grind those coriander seeds.
1:14:39 > 1:14:41I will grind them, no problem.
1:14:41 > 1:14:42Just going to rush all this off.
1:14:42 > 1:14:44PLATES CLATTER
1:14:44 > 1:14:45There you go. OK.
1:14:45 > 1:14:48- So you're just using a bit of coriander seed?- Yeah.- Right.
1:14:48 > 1:14:52Once you've done that, we'll stick a little bit into this.
1:14:52 > 1:14:55- There you go, it's ground up.- OK. Just a small handful.- There you go.
1:14:55 > 1:14:58- Again, just helping the flavours of the ginger.- Yeah.
1:14:58 > 1:14:59- The cheeks back on top.- Yeah.
1:15:01 > 1:15:03And we're just going to cover with...
1:15:03 > 1:15:06- You got the ginger beer in there as well?- Oh, ginger beer, yeah.
1:15:06 > 1:15:07- See?- OK.
1:15:07 > 1:15:09So in with the ginger beer first.
1:15:09 > 1:15:11See, I told you it was my dish, didn't I?
1:15:11 > 1:15:13LAUGHTER
1:15:13 > 1:15:15In with the ginger beer, reduce by half,
1:15:15 > 1:15:17- so you concentrate the flavours of the beer.- OK.
1:15:17 > 1:15:19Once it's down...
1:15:20 > 1:15:23..in with the chicken stock. Just to cover.
1:15:23 > 1:15:24Chicken stock, we're using that cos...
1:15:24 > 1:15:27- I mean, pork stock's quite fatty as well.- Yeah.
1:15:27 > 1:15:29- So chicken stock is a nice, neutral flavour.- Pigs' cheeks.
1:15:29 > 1:15:32Pig cheeks are done. So we're just going to strain them all off.
1:15:32 > 1:15:35- You want me to strain those off?- So strain the liquid into there, yeah.
1:15:35 > 1:15:38So all we're doing is we're just going to glaze some of that juice
1:15:38 > 1:15:40and put the pig cheeks into it.
1:15:40 > 1:15:42- Just leave that.- OK.
1:15:42 > 1:15:45We'll just leave them to sweat down. In this frying pan...
1:15:45 > 1:15:47- Also, the carrots are nearly there. - Yeah.
1:15:47 > 1:15:50..we put a little touch of honey.
1:15:50 > 1:15:52OK, you want me to strain off those carrots?
1:15:52 > 1:15:53Yeah, strain off the carrots.
1:15:53 > 1:15:57- In with the honey.- Now, this is trendy honey, isn't it, really?
1:15:57 > 1:15:59This is good honey, but it is...
1:15:59 > 1:16:00It's Regent's Park honey.
1:16:00 > 1:16:03Which, obviously, is round the corner from the restaurant.
1:16:03 > 1:16:07One day, I was using organic honey from New Zealand, believe it or not.
1:16:07 > 1:16:09I thought, "There's got to be an easier way."
1:16:09 > 1:16:12So we looked on the websites... Well, we googled local honey,
1:16:12 > 1:16:15- and we came up with Primrose Hill honey.- Really?
1:16:15 > 1:16:16Well, Regent's Park honey.
1:16:16 > 1:16:19- And it's great, there really is loads of flavour.- There we go.
1:16:19 > 1:16:21And it's different every year.
1:16:21 > 1:16:23- Can't get any more local than that.- No.
1:16:23 > 1:16:24Right, OK.
1:16:24 > 1:16:27We've got our carrots here, now you basically just get the carrots...
1:16:27 > 1:16:29Straight in. A little bit of water left.
1:16:29 > 1:16:31So you've got the honey, ground ginger,
1:16:31 > 1:16:33- a little bit of the water from the carrots.- Yeah.
1:16:33 > 1:16:35A little bit of butter there.
1:16:35 > 1:16:41We can add the cheeks back into the sauce,
1:16:41 > 1:16:44and that will just help to glaze them up.
1:16:44 > 1:16:48- Just get a little brighter colour on.- Just glazing those nicely, yeah.
1:16:48 > 1:16:51But, like you say, you need about four or five, really.
1:16:51 > 1:16:53You need four or five. You know, my dad would say,
1:16:53 > 1:16:56- "That's a starter portion up in North Wales."- Right.
1:16:56 > 1:16:58- So we'll just lose this for one sec.- So we don't use the veg?
1:16:58 > 1:17:00No, we won't use the vegetables, no.
1:17:00 > 1:17:03Cos we've cut them up, they've been cooking for, you know,
1:17:03 > 1:17:05a good hour and 20 minutes, hour and 40 minutes -
1:17:05 > 1:17:06- they'll be very, very soft.- OK.
1:17:06 > 1:17:10- So just season...- I'll take your Jersey Royals out.
1:17:10 > 1:17:12There you go.
1:17:12 > 1:17:13They are small, these little tiny ones,
1:17:13 > 1:17:18- but it's worth the wait, I have to say, really.- Yeah, definitely.
1:17:18 > 1:17:20The Jersey Royal potatoes.
1:17:20 > 1:17:22But Jersey's have got to be with butter,
1:17:22 > 1:17:24- though, haven't they, really? - Yeah, definitely.
1:17:24 > 1:17:27- I know you're a big fan of butter, James.- No, not me.
1:17:27 > 1:17:29- No idea what you're talking about. - Definitely with Jersey Royals.
1:17:29 > 1:17:33Any new potatoes, really, I think butter is essential, really.
1:17:33 > 1:17:35We'll just put a nice...
1:17:37 > 1:17:38..bit of honey-roasted...
1:17:38 > 1:17:41So there's just the carrots, little that of ginger.
1:17:41 > 1:17:45- A little bit of ginger... Just ground ginger, yeah.- Right.
1:17:45 > 1:17:47On there.
1:17:47 > 1:17:50And you're just going to serve the new potatoes, on the side as well.
1:17:50 > 1:17:51Or should I say Jersey Royals.
1:17:51 > 1:17:54- Just a little pile of the old... - Yeah.- ..Jersey Royals.
1:17:54 > 1:17:56- Can't beat these, can you? - No, they're fantastic.
1:17:56 > 1:17:58The season is quite short, but...
1:17:58 > 1:18:00It's about four weeks, the season. But I think, as you said...
1:18:00 > 1:18:03- Extend it a bit - it's six to eight weeks.- Is it now, is it?
1:18:03 > 1:18:06- About that, yeah.- Is definitely worth the wait. And that is...
1:18:08 > 1:18:11Just looks and smells delicious. Remind us what that is again.
1:18:11 > 1:18:14Braised pork cheeks with carrots, with honey and ginger,
1:18:14 > 1:18:16with Jersey Royals potatoes.
1:18:16 > 1:18:17Proper grub.
1:18:21 > 1:18:23I have to say, that ginger... I mean, it smells...
1:18:23 > 1:18:26- The ginger is the main flavour in this dish.- There you go.
1:18:26 > 1:18:29- I'll tuck in first, yeah?- Yeah, you get the first bite. There you go.
1:18:29 > 1:18:32- Lucky.- Full-on food today. I don't know how you go from that...
1:18:32 > 1:18:34- This looks great. - It does, doesn't it?
1:18:34 > 1:18:37Pigs' cheeks. Have you ever tried pigs' cheeks?
1:18:37 > 1:18:39- Never.- There you go.- Here we go.
1:18:42 > 1:18:44- Good?- It's very chewy.- Chewy?- Mm.
1:18:44 > 1:18:46- LAUGHTER - Chewy?
1:18:46 > 1:18:48- He's going...- It's his recipe!
1:18:48 > 1:18:50LAUGHTER DROWNS SPEECH
1:18:50 > 1:18:53- I think you call that flavour, don't you? Calling it chewy?- Yeah, yeah.
1:18:53 > 1:18:54Yeah, it's lovely.
1:18:54 > 1:18:57But, yeah, the ginger in there really does well.
1:18:57 > 1:18:59It's really just a play on sweet and sour, and instead of mixing
1:18:59 > 1:19:02everything in a rich, heavy sauce, it's just a nice, light...
1:19:02 > 1:19:04You know, great for an early summer dish.
1:19:04 > 1:19:06- I'll pass it on.- There you go. - Very nice and chewy.
1:19:06 > 1:19:07If they can't find pigs' cheeks,
1:19:07 > 1:19:09is there any other type of cut that they could use?
1:19:09 > 1:19:12You could use the top of the leg - you know, the nice, diced pork.
1:19:12 > 1:19:14But cheeks? You can't beat them. There's loads of flavour.
1:19:14 > 1:19:18- The secret is slowly roast them. - Slow roast.- There you go.
1:19:20 > 1:19:24I must say, do try to get hold of pork cheeks if you can.
1:19:24 > 1:19:27They're inexpensive and such a tasty cut of meat.
1:19:27 > 1:19:29Now, when Bradley Walsh came to the studio
1:19:29 > 1:19:30to face his food heaven or food hell,
1:19:30 > 1:19:34he certainly wanted to dive in to the duck dish I had lined up.
1:19:34 > 1:19:36But what did he get? Let's find out.
1:19:36 > 1:19:37Right, it's time to find out
1:19:37 > 1:19:40whether Bradley will be facing food heaven or food hell.
1:19:40 > 1:19:42Food heaven would be duck. You wanted duck.
1:19:42 > 1:19:43This is duck three ways -
1:19:43 > 1:19:46duck rillette, duck confit and duck breast.
1:19:46 > 1:19:48All made out of these two pieces of duck over here.
1:19:48 > 1:19:50Food hell would be a pile of breadcrumbs
1:19:50 > 1:19:52turned into a sort of chicken escalope,
1:19:52 > 1:19:56- stuffed with Parma ham and some mozzarella, with a tomato salad.- OK.
1:19:56 > 1:19:58It was really down to these guys,
1:19:58 > 1:20:00- cos it was 2-1 to food heaven at home.- Yeah.
1:20:02 > 1:20:03I voted for hell.
1:20:03 > 1:20:05Mr Rankin chose hell, so that matched them up, two each.
1:20:05 > 1:20:07- It was all down to Nigel. - Oh, yeah, yeah, yeah.
1:20:07 > 1:20:09I love black pudding and loved what you did.
1:20:09 > 1:20:10I went for heaven.
1:20:10 > 1:20:14- He loves you! He loves you.- He does love you, cos he's chosen this.
1:20:14 > 1:20:15Nigel, well played, mate.
1:20:15 > 1:20:17Lose this out the way, get rid of that.
1:20:17 > 1:20:19And then what we'll do is we'll sort out our duck first of all,
1:20:19 > 1:20:21cos this is going to be salted.
1:20:21 > 1:20:23So this is duck confit for this one,
1:20:23 > 1:20:25which is traditionally done with duck legs.
1:20:25 > 1:20:27You can confit salmon or anything else,
1:20:27 > 1:20:28but normally it's done with duck legs.
1:20:28 > 1:20:3215g of salt per kilo, so we just put the salt on it,
1:20:32 > 1:20:34leave it to rest overnight,
1:20:34 > 1:20:36or leave it to marinate in the salt overnight.
1:20:36 > 1:20:38Need a job. Need a job, James.
1:20:38 > 1:20:40- All right, it's coming in a minute, it's coming in a minute.- Yeah?
1:20:40 > 1:20:43If you can sort me out the chard, that would be great.
1:20:43 > 1:20:45Nigel, you sort out that chard.
1:20:45 > 1:20:47If you can chop some parsley as well, that'd be fantastic as well.
1:20:47 > 1:20:49- That would be wonderful. - Right, I need...
1:20:49 > 1:20:51So the duck leg, which we've got in there...
1:20:51 > 1:20:55Now what we do is we cook this in duck fat. So...
1:20:55 > 1:20:56This is the confit side of it.
1:20:56 > 1:20:58So this is duck fat,
1:20:58 > 1:21:02and we slowly cook this for about two hours in duck fat,
1:21:02 > 1:21:05- and that softens the meat. - Right.- Inside that.
1:21:05 > 1:21:07Now we can basically roast this in the oven with just honey,
1:21:07 > 1:21:09and that will give us a lovely piece of meat.
1:21:09 > 1:21:10So just take this now,
1:21:10 > 1:21:12pop that straight into there and cook that for two hours.
1:21:12 > 1:21:14Just gently simmered.
1:21:14 > 1:21:15So that... What we're going to do
1:21:15 > 1:21:17is you're going to take some of the meat off,
1:21:17 > 1:21:20with the parsley, and save me the leg as well, if you can do.
1:21:20 > 1:21:22- You talking to me?- Yes.- Oh, OK.
1:21:22 > 1:21:24We're going to do the leg, all right?
1:21:24 > 1:21:26So I'm going to use the ducks three ways.
1:21:26 > 1:21:28Rillette is basically the thigh part of it,
1:21:28 > 1:21:31- ripped together with a little bit of parsley and some duck fat.- Right.
1:21:31 > 1:21:33And that's basically set into a little sausage.
1:21:33 > 1:21:36So we're going to get the duck on. Cinnamon in here.
1:21:36 > 1:21:38We've got some cumin, we've got some star anise,
1:21:38 > 1:21:41we've got some cloves, we've got black peppercorns.
1:21:41 > 1:21:43You want the drumstick, James?
1:21:43 > 1:21:45Yeah, I need the... I need the drumstick bit.
1:21:45 > 1:21:48So you've got to be careful to leave that whole.
1:21:48 > 1:21:49But then you take your bit.
1:21:52 > 1:21:55That's it. Fine, thank you. Thank you, Chef.
1:21:56 > 1:22:00So I can't believe you've stolen my rillette recipe.
1:22:00 > 1:22:01BRADLEY LAUGHS
1:22:01 > 1:22:02YOUR recipe?
1:22:02 > 1:22:05That classic French dish that's been around for hundreds of years?
1:22:05 > 1:22:07I've overcooked so many duck legs in my life,
1:22:07 > 1:22:09I'm a bit of an expert at rillettes.
1:22:09 > 1:22:10Right.
1:22:10 > 1:22:12So, anyway, we've got our spice,
1:22:12 > 1:22:16which we're just going to put on top of our duck, like that.
1:22:16 > 1:22:19- That smells amazing, doesn't it? - Does, doesn't it?
1:22:19 > 1:22:21It's good, it's a good spice mix.
1:22:21 > 1:22:26Then we pop that in there, get that warming through. The duck legs...
1:22:27 > 1:22:30Like that. We'll get them warming up. We've got the...
1:22:30 > 1:22:33- There you go, the pear can go in as well.- Excuse me, Paul.
1:22:34 > 1:22:37Cold pan with the duck, so you get the fat nice and crisp,
1:22:37 > 1:22:39so you render it down, like that.
1:22:39 > 1:22:42Then what we're going to do is take the shallots and put them in,
1:22:42 > 1:22:45cut side down, so they colour on the base while they cook.
1:22:45 > 1:22:47Pears are just going to go in,
1:22:47 > 1:22:49cos it's all going to take the same amount of time to cook.
1:22:49 > 1:22:53A bit of seasoning on there. Salt...with a bit of pepper. Right.
1:22:53 > 1:22:56- So you do this by hand, James, like me?- Yeah.- Yeah?
1:22:56 > 1:22:58And then you want some clingfilm.
1:22:58 > 1:23:00And then you want to mix that together,
1:23:00 > 1:23:03- and then we're going to produce a little sausage.- Lovely!
1:23:03 > 1:23:05- All right? - I can do that.- Happy with that?
1:23:05 > 1:23:06Can I steal some of that fat?
1:23:06 > 1:23:10This is fantastic, standing here and having you three guys,
1:23:10 > 1:23:13- at the top of your game, cooking for me.- You know, you are so lucky!
1:23:13 > 1:23:15- Yeah, this is great! - You are so lucky.
1:23:15 > 1:23:16- LAUGHTER - This is so cool!
1:23:16 > 1:23:20This is like, "Come on, lads, hurry up! Ain't got all day!"
1:23:20 > 1:23:23Brad... Bradley, I've got a mate in Belfast, Rebecca,
1:23:23 > 1:23:26wants to go on The, er...
1:23:26 > 1:23:29- On The Chase?- On The Chase. Can you sort that, then?- Well, just...
1:23:29 > 1:23:32Yeah, she can come on, no problem.
1:23:32 > 1:23:34All right, Rebecca, you're in! Straight in the pan. You're in.
1:23:34 > 1:23:37Straight in the pan, as it is!
1:23:37 > 1:23:40- Did he say, "top of their game"? - Six minutes, done. All right?- Yeah.
1:23:40 > 1:23:43Leave that to rest and you've got...
1:23:43 > 1:23:45- One that we've got here. - That was quick.- That was quick!
1:23:45 > 1:23:47- LAUGHTER - Crikey, you are clever.
1:23:47 > 1:23:48Yeah, six minutes. Right...
1:23:48 > 1:23:50I've never seen that before. Blimey.
1:23:50 > 1:23:52And then we've got some of this chard.
1:23:52 > 1:23:54Folks, you haven't put your thing on fast forward,
1:23:54 > 1:23:57- that is real-time.- Where's the butter? Chard and wild garlic.
1:23:57 > 1:24:00What made you think Paul's on the top of his game? Was it just the...?
1:24:00 > 1:24:02I tell you what was brilliant,
1:24:02 > 1:24:04when the people were speaking to you about, you know...
1:24:04 > 1:24:06- The phone-ins and stuff... - That's it.
1:24:06 > 1:24:08And you three guys are standing there, yeah,
1:24:08 > 1:24:09and you're doing your stuff,
1:24:09 > 1:24:11and the three of you are standing there, talking.
1:24:11 > 1:24:12It was great to watch that.
1:24:12 > 1:24:15It's like three sort of cooking icons, doing their stuff.
1:24:15 > 1:24:16I think it's great.
1:24:16 > 1:24:19What are you doing?! You've got stuff everywhere! Look at it all!
1:24:19 > 1:24:21- Come on, Rankin! - That's Nigel - he broke something.
1:24:21 > 1:24:24There's duck legs everywhere, look! LAUGHTER
1:24:24 > 1:24:27- What are you doing? - I'm just making the sauce.- Right.
1:24:27 > 1:24:28So we've got the duck leg.
1:24:28 > 1:24:32- Now, if I can give you this, please, Mr Rankin.- What am I doing now?
1:24:32 > 1:24:34You've got to baste the duck legs.
1:24:34 > 1:24:36- I- have to baste the duck legs?- Yes.
1:24:36 > 1:24:37I'm working over here!
1:24:37 > 1:24:39Don't put that on my board!
1:24:39 > 1:24:41Don't put that on my...! Oh, Mr Rankin!
1:24:41 > 1:24:43- Nigel, can I give this to you?- Yes. - Thank you.- No-one ever...
1:24:43 > 1:24:46- What's that, James?- That's honey. - ..calls me Mr Rankin.- Oh, right.
1:24:46 > 1:24:49- So that needs... Go on, put it in there.- I'm on the way.
1:24:49 > 1:24:51So we're going to colour that nicely.
1:24:51 > 1:24:52You want to colour these?
1:24:52 > 1:24:55Yeah, just bring it down and then, as the honey starts to colour,
1:24:55 > 1:24:56we'll just keep basting it, that's it.
1:24:56 > 1:24:58- Right.- So just like this, yeah?
1:24:58 > 1:25:01Pile it on up there and roll it up?
1:25:01 > 1:25:02Yeah, just like that.
1:25:02 > 1:25:05- Just like that. - AS TOMMY COOPER:- Just like that.
1:25:05 > 1:25:06- Yeah. Just quicker.- OK.
1:25:08 > 1:25:10So I'm doing your job now, Rankin.
1:25:10 > 1:25:12Not on top of my clingfilm!
1:25:12 > 1:25:13LAUGHTER
1:25:14 > 1:25:17He's a nightmare, that James Martin! Do you not think, Nigel? Huh?
1:25:17 > 1:25:21- He has his moments, but he is from Yorkshire.- You're doing my job.
1:25:21 > 1:25:22He gave that job to me.
1:25:23 > 1:25:26I'm the only person here from the South, aren't I?
1:25:26 > 1:25:28LAUGHTER
1:25:28 > 1:25:29It's a worry, it's a worry.
1:25:29 > 1:25:32- Well, I just like to keep the numbers up, you know?- Right.
1:25:32 > 1:25:34This is the duck rillette.
1:25:34 > 1:25:36This is what Mr Rankin is making.
1:25:36 > 1:25:39- So you didn't need this one?- No, I was just giving you something to do.
1:25:39 > 1:25:41- Pfft! - LAUGHTER
1:25:41 > 1:25:43- What are you like?! - And then you've got...
1:25:43 > 1:25:46I'm sorry about what I said earlier, about the football
1:25:46 > 1:25:49- and stuff like that.- What's that? - You know, I'm sorry for...
1:25:49 > 1:25:52Are you being mean to me because I brought up the football, yeah?
1:25:52 > 1:25:54I don't... What's he going on about?
1:25:54 > 1:25:57- Nobody really knows.- Right. - "Nobody really knows"!
1:25:57 > 1:25:59- Oh, ME playing football!- Yeah!
1:25:59 > 1:26:03- Remember, you said you were going to get me back.- There's still time yet.
1:26:03 > 1:26:05Are you really bad at football?
1:26:07 > 1:26:09- I'm not very good, no. - He's not, he's just very modest.
1:26:09 > 1:26:11- He's very modest. - I'm not very good.
1:26:11 > 1:26:14No, I was more of a rugby person.
1:26:14 > 1:26:16Yeah, right, the roasted shallots.
1:26:16 > 1:26:18Not that I'm changing the subject or...
1:26:18 > 1:26:20My job's done. Can I go get the wine?
1:26:20 > 1:26:21- No, not yet. Not yet.- No?
1:26:23 > 1:26:26The idea of this show, you've got to wait until the final minute
1:26:26 > 1:26:28- and then get the wine, you see? - Yeah.
1:26:28 > 1:26:31- Right, the sauce is happening here. - The sauce is ready, Chef.
1:26:31 > 1:26:33You made the sauce. We've got some wild garlic, and we've got...
1:26:33 > 1:26:36- That is beautiful. - We've got some of the chard.
1:26:36 > 1:26:38Got the roasted pears to go with it.
1:26:38 > 1:26:39That sits with it as well.
1:26:39 > 1:26:40Spoon is there, Chef.
1:26:41 > 1:26:45And then we've got the shallots, which we can just open these out.
1:26:45 > 1:26:46These are the roasted shallots.
1:26:46 > 1:26:48If you can just peel them, like that,
1:26:48 > 1:26:50you create these lovely little petals.
1:26:50 > 1:26:53Fantastic. We take the duck breast.
1:26:53 > 1:26:55Place that on there.
1:26:56 > 1:26:58- Right, more of these. - A Northern portion, that.
1:26:58 > 1:27:00- Yeah, it's perfect, that. - Sauce over the top.
1:27:00 > 1:27:02Can I get the glasses ready, so we can have a drink?
1:27:02 > 1:27:04- You can get the glasses ready, yeah. - Yeah?
1:27:04 > 1:27:05You got the wine, Paul?
1:27:05 > 1:27:08- He won't let me go get the wine! - This is great!
1:27:08 > 1:27:10Having lunch out with, like, your mates,
1:27:10 > 1:27:12but they happen to be three top chefs. This is brilliant.
1:27:12 > 1:27:15- Lovely lads, yeah.- Can you get some...?- I'll get the ice cream.
1:27:15 > 1:27:19Right. Can you get me the knives and forks? Thanks.
1:27:19 > 1:27:22Right, so these onions are fantastic, you see?
1:27:22 > 1:27:25- When you taste these as they are... Just try them.- Thanks.
1:27:25 > 1:27:29- Just roasted in this...- Did you not burn them, no? Those aren't burnt?
1:27:29 > 1:27:31Oh, yeah, they're lovely.
1:27:31 > 1:27:34- Now go... Go get the wine out now. - OK, here I go.
1:27:37 > 1:27:39- That looks great. - And then you've got to read...
1:27:39 > 1:27:41- How do you get in?! - LAUGHTER
1:27:41 > 1:27:43You can't get in? JAMES LAUGHS
1:27:43 > 1:27:45Oh. I've got it now! I've got it now!
1:27:46 > 1:27:49- Here's the wine.- Stand aside, lads. - Go on, Brad, get in.
1:27:49 > 1:27:52I kind of messed up that big chance I had there,
1:27:52 > 1:27:55- introducing the wine.- Exactly. Do you want to read it again?
1:27:55 > 1:27:57- Yeah, do it again.- No, no. - LAUGHTER
1:27:57 > 1:27:59Do it again.
1:27:59 > 1:28:01It would be easier said...
1:28:01 > 1:28:04Oh, that duck's lovely with a pint of stout, on Saint Patrick's Day.
1:28:04 > 1:28:05Oh!
1:28:05 > 1:28:08- The duck, with the spice?- Yeah, that's great.- Oh, that is amazing.
1:28:08 > 1:28:11I think that is pretty much heaven on a plate.
1:28:15 > 1:28:18A truly delicious duck dish. Give it a try if you can.
1:28:18 > 1:28:21I'm afraid that's all we got time for on today's Best Bites.
1:28:21 > 1:28:23If you'd like to try to cook any of the delicious dishes
1:28:23 > 1:28:24we've seen on today's programme,
1:28:24 > 1:28:27you can find all those studio recipes on our website,
1:28:27 > 1:28:29just go to bbc.co.uk/recipes.
1:28:29 > 1:28:33There are loads of tempting foodie ideas on there to inspire you.
1:28:33 > 1:28:36So have a great week, get cooking, and I'll see you very soon.
1:28:36 > 1:28:37Bye for now.