0:00:02 > 0:00:04Good morning. We've got a mouthwatering menu of fabulous food
0:00:04 > 0:00:07lined up for you over the next 90 minutes. Trust me, you won't
0:00:07 > 0:00:09want to miss it. This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:31Welcome to the show.
0:00:31 > 0:00:34World-class chefs will be serving top-class food.
0:00:34 > 0:00:37There's a healthy offering of celebrity guests, too.
0:00:37 > 0:00:38Coming up on today's show,
0:00:38 > 0:00:40New Zealander, Annabel Langbein,
0:00:40 > 0:00:42treats us to a zingy beef salad
0:00:42 > 0:00:44with prawn finger rolls
0:00:44 > 0:00:46and a sticky chilli jam.
0:00:46 > 0:00:49Tom Kitchin cooks a sensational stuffed saddle of lamb
0:00:49 > 0:00:51and serves it with a rich red onion compote.
0:00:51 > 0:00:55He stuffs the lamb with spinach, red pepper, and kidneys
0:00:55 > 0:00:58before searing the meat and roasting it in the oven.
0:00:58 > 0:00:59Atul Kochhar packs a real punch
0:00:59 > 0:01:03with his delicious pineapple, prawn and scallop curry.
0:01:03 > 0:01:06The curry paste is made out of a whole host of spices,
0:01:06 > 0:01:08including turmeric, galangal and cumin,
0:01:08 > 0:01:11and the curry is simply served with a salad.
0:01:11 > 0:01:14And Tom Parker Bowles faces his food heaven or food hell.
0:01:14 > 0:01:16Will he get his food heaven,
0:01:16 > 0:01:18a tomato, cheese and grainy mustard tart?
0:01:18 > 0:01:20Or will he get his dreaded food hell,
0:01:20 > 0:01:23goat's cheese-stuffed-and-topped chicken breast
0:01:23 > 0:01:25with roasted veg and potatoes.
0:01:25 > 0:01:28And you can find out what he gets to eat at the end of today's show.
0:01:28 > 0:01:32But first up is the Swedish sensation, Niklas Ekstedt.
0:01:32 > 0:01:34He certainly knows a thing or two about
0:01:34 > 0:01:36cranking up the heat in the kitchen,
0:01:36 > 0:01:38and he's got some smoking scallops
0:01:38 > 0:01:39lined up for us today. Enjoy this one.
0:01:39 > 0:01:42- Great to have you on the show, Niklas.- Nice to be here.
0:01:42 > 0:01:44On the menu as well, we've got in straightaway.
0:01:44 > 0:01:47- What are we going to do with this? - We're going to do a gravadlax.
0:01:47 > 0:01:50- Gravadlax.- Super simple, Swedish classic dish.
0:01:50 > 0:01:52OK, so what do you need for gravadlax then, first of all?
0:01:52 > 0:01:55The same amount of salt and sugar, a little more sugar,
0:01:55 > 0:01:56and then you just put that in.
0:01:56 > 0:01:58Do you want some pepper?
0:01:58 > 0:02:00A little bit of pepper in that. That's perfect, thank you.
0:02:00 > 0:02:03- That's it, OK. - And then dill, super important.
0:02:03 > 0:02:05If you just add dill, it's Swedish.
0:02:05 > 0:02:06That's it. LAUGHTER
0:02:06 > 0:02:08It's like when you're cooking Indian,
0:02:08 > 0:02:10- you just add onions, it's Indian. - Exactly.
0:02:10 > 0:02:11Swedish, you have dill as well.
0:02:11 > 0:02:13But take these stems, then I kind of crush them
0:02:13 > 0:02:16and get that oil out of there so the flavour comes out,
0:02:16 > 0:02:18and I just stick that in a bag and in the refrigerator.
0:02:18 > 0:02:22- Can you open the scallops for me? - I can do that, yeah. No problem.
0:02:22 > 0:02:23So tell us about your new restaurant.
0:02:23 > 0:02:25I mentioned it's an open-plan fire.
0:02:25 > 0:02:27It's three years old now, so it's not...
0:02:27 > 0:02:28Not really new. LAUGHTER
0:02:28 > 0:02:30- No.- But it is relatively, I mean,
0:02:30 > 0:02:33the way that the food scene's going in...over that neck of the woods,
0:02:33 > 0:02:35everything's into sort of molecular sort of stuff.
0:02:35 > 0:02:38- You've gone against that... - Yeah, I grew tired of it.
0:02:38 > 0:02:41I did it as well, and then I just wanted to go back to the roots
0:02:41 > 0:02:44and do cooking the way that we cooked hundreds of years ago,
0:02:44 > 0:02:46so, the traditional way of cooking Nordic food.
0:02:46 > 0:02:49So, I just got rid of electricity and got loads of birch wood
0:02:49 > 0:02:51and now I cook everything over an open fire.
0:02:51 > 0:02:54- With no electricity? - No electricity, no,
0:02:54 > 0:02:55and no amber either,
0:02:55 > 0:02:58you know, we do open-fire birch-wood cooking.
0:03:00 > 0:03:02And that must be incredibly difficult, really,
0:03:02 > 0:03:05in terms of the menu. You've got to really think of things a lot more.
0:03:05 > 0:03:07- We do, and we have to chop a LOT of wood.- Right.
0:03:07 > 0:03:09- LAUGHTER - A LOT of it.
0:03:09 > 0:03:11So, I have one guy down in the basement just chopping wood
0:03:11 > 0:03:13- all day long.- But how do you get the oven then?
0:03:13 > 0:03:16Because, obviously, open-plan fire,
0:03:16 > 0:03:18how do you get an oven part of it?
0:03:18 > 0:03:21- You have a wood-fired oven, or what? - Yes, I have the wood-fire oven,
0:03:21 > 0:03:24which, it's pretty much like an, uh,
0:03:24 > 0:03:26- like an Italian pizza oven.- Yeah.
0:03:26 > 0:03:29And that's where we bake all the bread and, on the open fire,
0:03:29 > 0:03:30we cook with cast-iron pans,
0:03:30 > 0:03:33which I am just about to show you when those...
0:03:33 > 0:03:35- When the scallops are ready. - ..scallops are open, yeah.
0:03:35 > 0:03:38So, are you using the roe for this to make the sauce?
0:03:38 > 0:03:40Yes, I'm going to want to use all of the scallops.
0:03:40 > 0:03:43When you buy fresh scallops like this, you want to use everything.
0:03:43 > 0:03:45- OK. So these are the nice ones. - Yes.
0:03:45 > 0:03:49And, so, this is another ingredient that I'm going to add,
0:03:49 > 0:03:52because you have to imagine that this is just a big fire pit now.
0:03:52 > 0:03:54- Yeah.- You have to use your imagination.
0:03:54 > 0:03:56So I add these toasted, uh,
0:03:56 > 0:03:59- leeks that I brought from the restaurant...- Right.
0:03:59 > 0:04:02..and fry them with a little bit of oil.
0:04:02 > 0:04:05So, are they dried leeks, or how do you do those?
0:04:05 > 0:04:07Just on a tray and dry them out? Roast them and dry them?
0:04:07 > 0:04:09You just put them into the fire
0:04:09 > 0:04:11and when they're black, you take the worst part of...
0:04:11 > 0:04:13I grow leeks! How would I do that at home?
0:04:13 > 0:04:15Put them into the fire. Put them into your fireplace.
0:04:15 > 0:04:16Throw in the fireplace.
0:04:16 > 0:04:19In the wood, I've got a wood-burning stove. Can I put them in there?
0:04:19 > 0:04:21Perfect, you're all set!
0:04:21 > 0:04:23I don't believe you!
0:04:23 > 0:04:24LAUGHTER
0:04:24 > 0:04:26A little bit of butter.
0:04:26 > 0:04:27Just a tiny bit of butter.
0:04:27 > 0:04:30- So, we're making a sauce over here for this one.- Yeah.
0:04:30 > 0:04:32- So, you want me to chop some shallot as well?- Yes.- Which I can do.
0:04:32 > 0:04:35- I've already done it. - Oh, you've done it, good.- Yeah.
0:04:35 > 0:04:39And then you don't want to fry the roe too much because
0:04:39 > 0:04:43- you want, like, that flavour of the roe as well in the sauce.- Yeah.
0:04:43 > 0:04:45So, and then, uh...
0:04:45 > 0:04:46PAN SIZZLES
0:04:48 > 0:04:50And then you...
0:04:50 > 0:04:52Now these pots, you've actually brought us
0:04:52 > 0:04:54- from the restaurant as well, these...- Yes.- Yeah.
0:04:54 > 0:04:55I love cooking with cast iron
0:04:55 > 0:04:57because that's the whole
0:04:57 > 0:04:59base of Nordic cuisine.
0:04:59 > 0:05:01It's like when you...
0:05:02 > 0:05:05A big cast-iron pan over an open fire,
0:05:05 > 0:05:06- that's how it all started.- Right.
0:05:06 > 0:05:09We cooked like that for hundreds of years,
0:05:09 > 0:05:11- much longer.- Makes it really nice.
0:05:11 > 0:05:12Yeah.
0:05:12 > 0:05:15Yeah, and it also gives a nice irony flavour to it,
0:05:15 > 0:05:18almost like an umami flavour to the...to the sauce.
0:05:18 > 0:05:21You'll taste this later when this is done.
0:05:21 > 0:05:23Would it be right to say that, you know what I mean, your country's
0:05:23 > 0:05:26going through the same sort of revolution of food that,
0:05:26 > 0:05:28particularly, London's had over the last 20 years? It's really
0:05:28 > 0:05:31- started...- Yeah, it's exactly the same thing.
0:05:31 > 0:05:33We don't have a strong, like, wine culture
0:05:33 > 0:05:36because we're a non-wine-growing country, so it's new, uh...
0:05:36 > 0:05:38And people love cooking,
0:05:38 > 0:05:40watch cooking shows, celebrity chefs.
0:05:40 > 0:05:43So, I'm searing the scallops in the pan.
0:05:43 > 0:05:45- Because you've got your own cooking shows over there as well?- Yeah.
0:05:45 > 0:05:47I've been going for five years now.
0:05:47 > 0:05:50And then I add...
0:05:50 > 0:05:52Uh, so when... So...
0:05:52 > 0:05:54This I do over the open fire.
0:05:54 > 0:05:57I put the pan straight into the fire.
0:05:57 > 0:05:59Flames everywhere. No amber, just...
0:05:59 > 0:06:00strong...
0:06:00 > 0:06:02And then I sear the scallops...
0:06:03 > 0:06:05..in the pan...
0:06:05 > 0:06:07and then I add...
0:06:07 > 0:06:08How much hay can I add?
0:06:08 > 0:06:10How much fire can go on here?
0:06:10 > 0:06:13LAUGHTER You can go as much as you want, buddy.
0:06:13 > 0:06:14- So...- Bale of it!
0:06:14 > 0:06:17..so, and then I put hay on here,
0:06:17 > 0:06:19and then I put this on. May I...?
0:06:22 > 0:06:25- So, I gather all your staff... - DROWNED OUT BY SIZZLING
0:06:25 > 0:06:28- And then you put the lid on.- Yeah.
0:06:28 > 0:06:29That's your smoker.
0:06:29 > 0:06:32That's how easy it is to smoke something.
0:06:32 > 0:06:33And just leave that to one side?
0:06:33 > 0:06:36You can use fresh juniper wood as well,
0:06:36 > 0:06:37- when you do that.- Yeah, OK.
0:06:37 > 0:06:39- So, you leave that to one side. The sauce here...- Yeah.
0:06:39 > 0:06:42There's a sink here. I'll leave the tap on there.
0:06:42 > 0:06:44You can mix that sauce for me, if you want to.
0:06:44 > 0:06:46- Right.- And then I'm doing a... - Where are we now?
0:06:46 > 0:06:49..pickled liquor for the cucumber.
0:06:49 > 0:06:52I'm putting that pan on there for you.
0:06:52 > 0:06:55And what you do is you add the water first, not the vinegar,
0:06:55 > 0:06:57because otherwise the vinegar will evaporate.
0:06:58 > 0:07:01OK, what's the quantities for the ultimate pickle, then?
0:07:01 > 0:07:05- One, two, three.- One, two, three. OK.- Is this sugar?
0:07:07 > 0:07:09Yes. There we go.
0:07:09 > 0:07:12- Oh, a little too much sugar there. - A little too much.
0:07:12 > 0:07:13LAUGHTER
0:07:14 > 0:07:16I'm happy I pre-made some.
0:07:16 > 0:07:18LAUGHTER CONTINUES
0:07:18 > 0:07:21- And the mustard seeds.- Yeah.
0:07:21 > 0:07:24And this is the way that we pickle herring,
0:07:24 > 0:07:26uh, a lot of stuff, for our celebration
0:07:26 > 0:07:28- for mid-summer and Christmas.- Right.
0:07:28 > 0:07:30And the thing is that you add your own spice.
0:07:30 > 0:07:33- Every house has their own recipe of pickling liquor.- Yeah.
0:07:33 > 0:07:37And it's just the different choice of spice that varies.
0:07:37 > 0:07:41But it's generally three, two, one, that's what you're saying, right?
0:07:41 > 0:07:44- Yes.- OK. Right, we've got some apple here and you want some turnip.
0:07:44 > 0:07:46- This is for the pickled veg for the salad.- Yeah. And then...
0:07:46 > 0:07:48when the sugar's dissolved in the vinegar and the water,
0:07:48 > 0:07:50and some mustard seeds, you just...
0:07:50 > 0:07:54pour that onto the cucumber or your fried herring,
0:07:54 > 0:07:56or whatever you're pickling. We pickle everything!
0:07:56 > 0:07:59We even pickle fruits.
0:07:59 > 0:08:01- Right.- Yeah. And...
0:08:02 > 0:08:05- OK.- I'll cut some shallot here as well.
0:08:05 > 0:08:07I need to make my mother proud, so I have to keep a little tidier.
0:08:07 > 0:08:09Is she watching?
0:08:09 > 0:08:11Yeah, she will.
0:08:11 > 0:08:13She didn't believe me when I said I was going to be on the BBC.
0:08:13 > 0:08:15LAUGHTER
0:08:19 > 0:08:21My mother's still the same to me after 20 years!
0:08:21 > 0:08:23LAUGHTER
0:08:23 > 0:08:26You know. "Oh, he's on again! Oh."
0:08:26 > 0:08:28- That's mums for you.- Yeah, exactly.
0:08:28 > 0:08:31- Right, I'll sort your sauce out then.- Thank you.
0:08:31 > 0:08:33- So the scallops are ready.- Yeah.
0:08:33 > 0:08:35The sauce, you just want to blitz it, yeah?
0:08:35 > 0:08:36Yep.
0:08:36 > 0:08:39- OK.- Can you, um... can you hurry up?
0:08:39 > 0:08:41LAUGHTER
0:08:41 > 0:08:44Cos they look so delicious!
0:08:44 > 0:08:46So where do you get your inspiration from, then?
0:08:46 > 0:08:48- Old books.- Yeah.
0:08:48 > 0:08:51And the cooks in my restaurant. They're amazing.
0:08:51 > 0:08:53They teach me things all the time.
0:08:54 > 0:08:56So are they very traditional cooks?
0:08:56 > 0:08:57No, no!
0:08:57 > 0:09:00I haven't seasoned that, so you might want to season that.
0:09:00 > 0:09:02Uh, we've got...
0:09:02 > 0:09:04What is that you're doing, James,
0:09:04 > 0:09:06- what's that whizzy thing you're doing?- I don't know.
0:09:06 > 0:09:08I've lost everything. I don't even know where I am. LAUGHTER
0:09:08 > 0:09:12I've got burnt leeks. I've got sugar, salt everywhere.
0:09:12 > 0:09:14But, anyway, what was I doing?
0:09:14 > 0:09:17- I'd offer to help, but I'd only show you up.- I was doing the sauce.- Yeah.
0:09:17 > 0:09:19- Now, shave or cut the... - You want me to cut this?
0:09:19 > 0:09:21Yeah, cut it, cut it.
0:09:21 > 0:09:23I can do that.
0:09:24 > 0:09:26- This is the salad, so... - Yeah.- Yeah.
0:09:26 > 0:09:28I just need to add the pickled cucumber.
0:09:28 > 0:09:30- How are we doing on time? - I've got the cucumber out here.
0:09:30 > 0:09:34- OK! Thank you!- See, you haven't got a clue what's going on either.- No.
0:09:34 > 0:09:37- You really want me to run there, you put stuff everywhere! - LAUGHTER
0:09:37 > 0:09:39Right, there you go.
0:09:39 > 0:09:42So, we've got the...we've got, in there, we've got radishes.
0:09:42 > 0:09:43We've got thinly-sliced apple.
0:09:43 > 0:09:45We've got thinly-sliced turnip as well.
0:09:45 > 0:09:47- Yeah.- And then we're ready to plate up when you are.
0:09:47 > 0:09:50And you don't really need to make, uh,
0:09:50 > 0:09:51a vinaigrette for this salad
0:09:51 > 0:09:53because the cucumber is pickled.
0:09:53 > 0:09:55Wow.
0:09:55 > 0:09:58It looks good. How'd you do that?
0:09:58 > 0:10:00- And put some...- It's beautiful.
0:10:02 > 0:10:04Am I right saying you love dill so much you actually
0:10:04 > 0:10:06judge the seasons...?
0:10:06 > 0:10:08Absolutely.
0:10:08 > 0:10:09The dill is super important.
0:10:09 > 0:10:11For example, when the dill is blooming,
0:10:11 > 0:10:14that's the time to eat your crayfish.
0:10:14 > 0:10:17And in that way, we keep the fishing of the crayfish sustainable,
0:10:17 > 0:10:19so when it stops blooming, you stop fishing.
0:10:19 > 0:10:21You need to come over here, we've got bucket-loads of them!
0:10:21 > 0:10:24- All the rivers, all the canals. - All full of them!- Take them.
0:10:24 > 0:10:26- That looks fantastic. Look at that salad.- Yeah.
0:10:26 > 0:10:27- Looks great.- Yeah.
0:10:27 > 0:10:30- So you've got the fennel fronds as well.- Yeah.
0:10:30 > 0:10:32You've got, literally, the lettuce in there.
0:10:33 > 0:10:35- And I'll get you a spoon for the sauce.- Yeah.
0:10:35 > 0:10:36There you go.
0:10:36 > 0:10:40And you can serve the sauce just in the pan.
0:10:40 > 0:10:42This is more, it's almost like a dipping sauce,
0:10:42 > 0:10:44like a mayonnaise, you know,
0:10:44 > 0:10:47you take your piece of smoked scallop and dip that into that.
0:10:47 > 0:10:50- I'm going in before it even gets to that table.- Yeah.
0:10:50 > 0:10:52So, tell us the name of this dish then.
0:10:52 > 0:10:54Uh, gravadlax with, um...
0:10:54 > 0:10:57spring salad and hay-smoked scallops.
0:10:57 > 0:10:59Your mother will be proud.
0:10:59 > 0:11:01- I hope so. - There you are. Brilliant.
0:11:05 > 0:11:07Absolutely delicious!
0:11:07 > 0:11:09I mean, those scallops just look a bit...
0:11:09 > 0:11:11Just bring it here!
0:11:11 > 0:11:13- Oh!- Can I sit down?- Look at that!
0:11:13 > 0:11:16Yeah, you can, sit down. You don't have to wash up, don't worry.
0:11:16 > 0:11:18- I don't? It's just like flying business class.- Thank you.
0:11:18 > 0:11:21- Well, dive into those scallops. - Ladies first.- Do you want some?
0:11:21 > 0:11:23No, I'll dive in afterwards, if there's any left.
0:11:23 > 0:11:26- No, you dive in first. - Thank you, I'm going to right now.
0:11:26 > 0:11:28- The salad's nice and refreshing as well.- You are very chivalrous.
0:11:28 > 0:11:31- People can do their scallops at home, easy.- It's super easy and you
0:11:31 > 0:11:34- can do this with other white fish as well.- Oh, we've got to put a little
0:11:34 > 0:11:37- bit more there.- Happy with that? - I don't know yet.
0:11:37 > 0:11:39I'm very happy with that.
0:11:39 > 0:11:40Delicious.
0:11:40 > 0:11:42- Mm!- The man's a genius, I tell you.
0:11:46 > 0:11:49You see, that's real innovative cooking at its best.
0:11:49 > 0:11:51Fantastic stuff there, Niklas.
0:11:51 > 0:11:53Coming up, I'll make a passion fruit baked Alaska
0:11:53 > 0:11:55for actress Natalie Dormer,
0:11:55 > 0:11:58but that's after we meet some more of Rick Stein's food heroes.
0:11:58 > 0:12:02He's making blueberry compote and wok-fried chilli prawns today.
0:12:02 > 0:12:03Enjoy this.
0:12:08 > 0:12:10I'm on my way to the heart of Dorset
0:12:10 > 0:12:14to a blueberry farm run by Janet and David Trehane.
0:12:15 > 0:12:17The blueberries are from America
0:12:17 > 0:12:19and they're a cultivated form of our native bilberries,
0:12:19 > 0:12:21so how did they get here?
0:12:22 > 0:12:27Back in 1949, there was a parson on Lulu Island in British Columbia
0:12:27 > 0:12:31and he wanted to cheer us up cos we were so miserable after the war.
0:12:31 > 0:12:35So, he wrote and put an advert in a little newspaper,
0:12:35 > 0:12:37trade magazine, horticultural trade magazine,
0:12:37 > 0:12:41and said anybody in Britain could have 100 plants for free...
0:12:41 > 0:12:44as a gift. Only four people took up the offer.
0:12:44 > 0:12:46My father was one of them.
0:12:46 > 0:12:48And those 100 plants thrived.
0:12:49 > 0:12:51Autumn's my favourite season.
0:12:51 > 0:12:54I love picking ripe fruit from bushes and trees.
0:12:54 > 0:12:58I think blueberries are typically American. They're easy on the eye,
0:12:58 > 0:13:00they're sweet, they're plump,
0:13:00 > 0:13:03they're over-juicy, and now they're over here.
0:13:03 > 0:13:07While I was washing mud off the Land Rover, the bright red rollers
0:13:07 > 0:13:11made me think of red hot chilli peppers in the blistering sun.
0:13:15 > 0:13:18Well, not exactly in Sussex on a damp summer afternoon,
0:13:18 > 0:13:21but that's what I like about the British.
0:13:21 > 0:13:23We put up with the weather and have fun anyway.
0:13:23 > 0:13:27I'm off to a hot chilli festival in the village of West Dean.
0:13:27 > 0:13:29I was amazed by the attendance here.
0:13:31 > 0:13:33Many cultures tend to keep to their own cuisine,
0:13:33 > 0:13:36but maybe it's because we're a trading nation with interests all
0:13:36 > 0:13:40over the world that we're so alive to the cooking of other countries.
0:13:40 > 0:13:44This festival is run by Jim Buckland and Sarah Wayne.
0:13:44 > 0:13:45Come on, Chalky.
0:13:45 > 0:13:47I don't know whether Chalky likes chilli.
0:13:47 > 0:13:49Probably not, I'd have said.
0:13:51 > 0:13:54It's quite interesting, because I think we've got a bit of...
0:13:54 > 0:13:56having a bit of a love affair with chillies in this country,
0:13:56 > 0:14:00sparked off by the popularity of Indian restaurants.
0:14:00 > 0:14:03Here's some food, I might try and buy some.
0:14:04 > 0:14:06This looks good.
0:14:06 > 0:14:09- Can you just tell me what we've got here?- That's minced pork.
0:14:09 > 0:14:12- Minced pork and chilli. - And...- And here?
0:14:12 > 0:14:13That's the green vegetable curry.
0:14:13 > 0:14:15It's made out of the fresh chilli paste.
0:14:15 > 0:14:17And this one?
0:14:17 > 0:14:19- This is a red vegetable curry. - Oh, right.
0:14:19 > 0:14:21I like the look of that, what's that again?
0:14:23 > 0:14:26- Chicken with the... red chilli peppers.- OK.
0:14:26 > 0:14:27- Can I have some of that?- Yeah.
0:14:29 > 0:14:30People come from long distances,
0:14:30 > 0:14:33from North Yorkshire, the West Midlands.
0:14:33 > 0:14:35- Scotland in the past. - Points beyond, yeah.
0:14:35 > 0:14:37What do you think attracts them?
0:14:37 > 0:14:41Why is this chilli so interesting to younger people?
0:14:41 > 0:14:42It's sexy!
0:14:44 > 0:14:46No, they're bright. Well, they're bright colours, aren't they?
0:14:46 > 0:14:48Red and orange, and they're shiny and they look,
0:14:48 > 0:14:51"Touch me", they say, "touch me, touch me."
0:14:51 > 0:14:53I agree!
0:14:55 > 0:14:58What is it about chillies that we love?
0:14:58 > 0:15:00Spice and flavour.
0:15:00 > 0:15:02I love the fact that they're so fiery and hot.
0:15:02 > 0:15:04Real zingy, a real kick.
0:15:04 > 0:15:08Hot things are spiky, and it spikes you up, somehow, and stimulates
0:15:08 > 0:15:12your tastes, and makes you feel... a good fellow, really.
0:15:13 > 0:15:16I never thought of it like that. Yes, it does perk you up.
0:15:16 > 0:15:19I'm sure this dish will prove that.
0:15:19 > 0:15:21So, first of all, these are raw prawns.
0:15:21 > 0:15:23A bit tricky to work with cos they're a bit slippy.
0:15:23 > 0:15:25First, you twist off the head.
0:15:25 > 0:15:27Then, just ease the back shell
0:15:27 > 0:15:31by just getting your thumb under the legs,
0:15:31 > 0:15:34and just pulling them away in pieces.
0:15:34 > 0:15:38It comes away in three or four little plates.
0:15:38 > 0:15:41When you get down to the tail, just pull the tail off.
0:15:41 > 0:15:43Then, cos I want them... These are big prawns,
0:15:43 > 0:15:45and I want them to go a long way,
0:15:45 > 0:15:48I'm going to actually cut them in half lengthways like that.
0:15:48 > 0:15:51And, then, if there's a little bit of gut in there,
0:15:51 > 0:15:54just pull that out, and there we are.
0:15:56 > 0:15:58Here's my wok.
0:15:58 > 0:16:00It's not actually a wok, it's a chef's pan which is like it,
0:16:00 > 0:16:03but you can use it for lots of other things as well.
0:16:03 > 0:16:05So, into there goes some sunflower oil.
0:16:05 > 0:16:08You usually use sunflower ground up, actually oil that
0:16:08 > 0:16:10doesn't taste of very much.
0:16:10 > 0:16:12Garlic, plenty of that.
0:16:12 > 0:16:13Fry that up hard.
0:16:13 > 0:16:14And ginger.
0:16:17 > 0:16:19Look at that. It's just beginning to brown at the edges.
0:16:19 > 0:16:23So, in go the prawns. Two big handfuls. Stir those in.
0:16:23 > 0:16:26Immediately, you can see they're beginning to change colour.
0:16:26 > 0:16:30And, also, what I'm trying to do is coat as much of the prawn
0:16:30 > 0:16:34as possible in this delicious reduced sauce that I'll finish with.
0:16:34 > 0:16:37OK. Next in there, lots of chilli.
0:16:38 > 0:16:40These are just supermarket chillies,
0:16:40 > 0:16:43Dutch Red, about number six on the Scoville scale.
0:16:43 > 0:16:45Why chillies? Why stir-fry?
0:16:45 > 0:16:48Well, I regard it as part of our cuisine now.
0:16:48 > 0:16:52In goes some kaffir lime leaves, Thai kaffir lime leaves.
0:16:52 > 0:16:56And then a bit of sugar. This is a Thai-influenced dish, after all.
0:16:56 > 0:16:58And then some lemon grass.
0:16:59 > 0:17:01The great thing about Thai food is you've got
0:17:01 > 0:17:05all these contrasting flavours. What are they? I'm supposed to remember.
0:17:05 > 0:17:06Sweet...
0:17:06 > 0:17:07hot...
0:17:07 > 0:17:09spicy...
0:17:09 > 0:17:11sour, and salty.
0:17:11 > 0:17:14And all those flavours are in this dish.
0:17:14 > 0:17:17And in with some coconut cream.
0:17:17 > 0:17:20Next, fish sauce. Absolutely essential, and, of course,
0:17:20 > 0:17:26that's the salty element in Thai food. About two tablespoons of that.
0:17:26 > 0:17:30That's fine. Next, some chopped, roasted peanuts.
0:17:30 > 0:17:32Now, in a lot of Thai food and Vietnamese food,
0:17:32 > 0:17:34you've got a textural item like that.
0:17:34 > 0:17:37Quite often, it's roasted rice or nuts,
0:17:37 > 0:17:39finely chopped up so you get a bit of a crunch.
0:17:39 > 0:17:41It's very satisfying.
0:17:41 > 0:17:44And, lastly, a great big bunch of basil.
0:17:45 > 0:17:47Now, this is ordinary basil,
0:17:47 > 0:17:49but Thai basil is better as it's stronger,
0:17:49 > 0:17:52and it wilts almost instantly as soon as you add it,
0:17:52 > 0:17:55leaving a beguiling fragrance behind.
0:17:55 > 0:17:59Now, this may look exotic and foreign, but all the ingredients,
0:17:59 > 0:18:03even the kaffir lime leaves, can be bought in your average supermarket.
0:18:03 > 0:18:05And, like a lot of Thai dishes,
0:18:05 > 0:18:09it's served on a bed of crunchy green salad.
0:18:09 > 0:18:11You know that chilli festival? It was such fun.
0:18:11 > 0:18:15I fancy going back there next year and cooking this up myself,
0:18:15 > 0:18:18and serving it up to all those enthusiasts.
0:18:23 > 0:18:27That curry would work well with monkfish if you don't fancy prawns.
0:18:27 > 0:18:30Now, for my masterclass this week, I thought I'd show you
0:18:30 > 0:18:33how to make one of my favourites - and I know it's one of yours -
0:18:33 > 0:18:35meringues, which is a real crowd-pleaser
0:18:35 > 0:18:38and goes down well with everybody, especially at a dinner party.
0:18:38 > 0:18:40But there are three ways of making a meringue.
0:18:40 > 0:18:42I'm going to turn this into baked Alaska,
0:18:42 > 0:18:44but the three main ways are a cold meringue,
0:18:44 > 0:18:47where you add the same amount of sugar,
0:18:47 > 0:18:49the sugar doesn't change in the recipes,
0:18:49 > 0:18:52it's generally 50g of sugar per one egg white,
0:18:52 > 0:18:54but you add the sugar cold to the mix,
0:18:54 > 0:18:56while the egg whites are whisking,
0:18:56 > 0:18:58then what we call a hot meringue, where you actually
0:18:58 > 0:19:01warm the sugar up in the oven and you just sprinkle that
0:19:01 > 0:19:03over the top of the egg whites as well,
0:19:03 > 0:19:07or boiled meringue, often called Italian meringue, which is then
0:19:07 > 0:19:09boiled in a pan with water to a sugar syrup
0:19:09 > 0:19:12and poured onto our whipped egg white.
0:19:12 > 0:19:15There is a Swiss meringue, made over a bain-marie. That's another way.
0:19:15 > 0:19:20I'm doing a standard way of making our meringues. First of all, we need
0:19:20 > 0:19:22to make sure that the bowl is very clean.
0:19:22 > 0:19:25Now, the reason for this is that, if there is any water
0:19:25 > 0:19:27or grease in this bowl whatsoever,
0:19:27 > 0:19:30it will cause the egg whites not to rise,
0:19:30 > 0:19:34so you need to make sure it's free mainly from water,
0:19:34 > 0:19:37keep that well away, and also grease,
0:19:37 > 0:19:39so really wash it out very, very well
0:19:39 > 0:19:42and dry it out well before you make your meringue,
0:19:42 > 0:19:47so we're going to pop that straight on here and get this whisking up.
0:19:47 > 0:19:50Now, at this point, you can add a touch of salt.
0:19:50 > 0:19:52A lot of people put a touch of salt in there to fire it up first of all,
0:19:52 > 0:19:55it's entirely optional, it's up to you.
0:19:55 > 0:19:56But, first, get these started.
0:19:56 > 0:20:00Now, what I'm going to do with this is just change it a little bit
0:20:00 > 0:20:01by adding two types of sugar.
0:20:01 > 0:20:03Always caster sugar with this.
0:20:03 > 0:20:08But always caster sugar, being that the grains are quite small.
0:20:08 > 0:20:10If you use granulated sugar, you can taste the grains,
0:20:10 > 0:20:12particularly in a cold way of making meringue,
0:20:12 > 0:20:14but I'm going to compensate half
0:20:14 > 0:20:17and use half caster sugar and half icing sugar.
0:20:17 > 0:20:18That keeps it nice and light.
0:20:18 > 0:20:22So we need to make sure it's nicely whipped first of all and then,
0:20:22 > 0:20:26just slowly, and gradually, add our sugar.
0:20:26 > 0:20:29So at this point, like that.
0:20:29 > 0:20:32So you can add a tiny bit in there.
0:20:32 > 0:20:35Just leave that to whisk up just a little bit.
0:20:35 > 0:20:37And I'll do our little sauce in just a second.
0:20:37 > 0:20:40With the baked Alaska, I'm going to do a passion-fruit sauce,
0:20:40 > 0:20:43so I'm going to use some passion-fruit juice,
0:20:43 > 0:20:46which you can buy now from the supermarket.
0:20:46 > 0:20:50And a touch of water, a little water left over, and then some sugar.
0:20:50 > 0:20:54And I'm going to bring this to the boil, I'm going to thicken this
0:20:54 > 0:20:59with, um, arrowroot. There's two thickeners that a lot of people use.
0:20:59 > 0:21:01Cornflour is one. Arrowroot's another.
0:21:01 > 0:21:05And arrowroot's not used as much as cornflour, but arrowroot's
0:21:05 > 0:21:06particularly good for this.
0:21:06 > 0:21:09If you want a sauce clear, you need to use arrowroot.
0:21:09 > 0:21:12If you're not bothered about a sauce being cloudy,
0:21:12 > 0:21:13then you need to use cornflour.
0:21:13 > 0:21:17Certainly, with this, just a touch of arrowroot.
0:21:17 > 0:21:21You mix that together to a little paste, bring to the boil and add it.
0:21:21 > 0:21:24Now, our meringue's ready - you can see it's nice and firm -
0:21:24 > 0:21:30and, gradually, we'll start to add our sugar at this point.
0:21:30 > 0:21:34Now, if you want sticky meringue, which a lot of people do,
0:21:34 > 0:21:37when you've cooked it, you add two things into it,
0:21:37 > 0:21:39or one of two things into it.
0:21:39 > 0:21:42You add cornflour or vinegar, those are the two things...
0:21:42 > 0:21:46- Vinegar?- Vinegar, white wine vinegar, or cornflour.
0:21:46 > 0:21:49- That way, when you cook it, you will end up with sticky meringue.- Ah!
0:21:49 > 0:21:51I'm just going to take the icing sugar,
0:21:51 > 0:21:53and then we throw in the icing sugar in like this.
0:21:53 > 0:21:55Half now, mix it a little bit,
0:21:55 > 0:21:58and then I'm going to add the other half.
0:21:58 > 0:22:01That's going to be done for our little baked Alaska.
0:22:01 > 0:22:05Make sure you sieve it as well, otherwise there's little bits,
0:22:05 > 0:22:07particularly in icing sugar.
0:22:07 > 0:22:10There you go. Through there. Start it off low.
0:22:12 > 0:22:13Till it's all mixed in.
0:22:13 > 0:22:17SPEED INCREASES And gradually mix it even more,
0:22:17 > 0:22:19like that. So, as soon as that's mixed in,
0:22:19 > 0:22:21and then you throw in the rest
0:22:21 > 0:22:26and the icing sugar will create this lovely, silky meringue,
0:22:26 > 0:22:30which is brilliant for sort of our classic baked Alaska.
0:22:30 > 0:22:33And there you have it - a little masterclass in making meringue.
0:22:33 > 0:22:36So what you do, cos you want to know how to cook those,
0:22:36 > 0:22:39spoon it all out, put it onto a tray.
0:22:39 > 0:22:41Put strawberries, raspberries, anything like that,
0:22:41 > 0:22:44cook it for about an hour and a half on a low heat,
0:22:44 > 0:22:47in a low oven, and you've got meringue. Easy as that.
0:22:47 > 0:22:51Fantastic. It's great to see it done, finally. My fiance is
0:22:51 > 0:22:53a massive fan of meringue
0:22:53 > 0:22:56and I've always been scared of doing it, really.
0:22:56 > 0:23:00- It's too gooey, burn the outside, everything.- Now you know.
0:23:00 > 0:23:02And the sauce, as soon as this has come to a boil,
0:23:02 > 0:23:04we literally just get the arrowroot,
0:23:04 > 0:23:07throw that in, bring this to the boil,
0:23:07 > 0:23:09pass it through a sieve, and it's done.
0:23:10 > 0:23:13Now, I mentioned at the top of the show about your career.
0:23:13 > 0:23:16First of all, you wanted to study at Cambridge,
0:23:16 > 0:23:18or your parents wanted you to study at Cambridge.
0:23:18 > 0:23:22I had a place to study history and, um, but instead,
0:23:22 > 0:23:27at the age of 18, I found myself coming to the big smoke, you know,
0:23:27 > 0:23:31cap in hand with a dream, sort of a bit of a cliche story,
0:23:31 > 0:23:34really, but... Yeah, I went to drama school
0:23:34 > 0:23:38and instead classically trained, and became an actress.
0:23:38 > 0:23:41But you've almost studied history anyway. Because there's not a lot
0:23:41 > 0:23:44you haven't done with the history throughout your career.
0:23:44 > 0:23:46But starting off like that, straight out of acting college,
0:23:46 > 0:23:49difficult to get a job and stuff, you went more or less
0:23:49 > 0:23:53straight into it, this mega film, Casanova, with Heath Ledger.
0:23:53 > 0:23:56I was very lucky. I landed my first job with, er,
0:23:56 > 0:23:58Lasse Hallstrom's film Casanova,
0:23:58 > 0:24:02which was just an amazing opportunity for a 22-year-old girl.
0:24:02 > 0:24:05We shot in Venice for four months.
0:24:05 > 0:24:08And that's where I started to drink coffee.
0:24:08 > 0:24:09LAUGHTER
0:24:09 > 0:24:12If you're going to learn to drink coffee anywhere,
0:24:12 > 0:24:14- then start in Italy.- Yeah.
0:24:14 > 0:24:17So I'm a bit of a coffee snob now, actually, I turn my nose up at,
0:24:17 > 0:24:21you know, the instant coffee on a set table, because of that reason.
0:24:21 > 0:24:24But to find myself in one of the most beautiful cities in the world
0:24:24 > 0:24:30so young on this amazing film with incredible actors, such as Heath...
0:24:30 > 0:24:32Then, straight out of that, you've done stuff like
0:24:32 > 0:24:36- Captain America, Tommy Lee Jones, all manner of different things.- Hmm.
0:24:36 > 0:24:38But the TV side of it, this was just a huge thing.
0:24:38 > 0:24:42Tell us about The Tudors. It was an original American series, wasn't it?
0:24:42 > 0:24:47It was an American Showtime series, um, which the BBC brought over,
0:24:47 > 0:24:51and, um, that was just a gift, as you say, from my love of history.
0:24:51 > 0:24:54- It was like the amalgamation of my two passions, basically.- Yeah.
0:24:54 > 0:24:56So I just had a ball for two years
0:24:56 > 0:24:59and I found myself in Ireland for two years,
0:24:59 > 0:25:01because The Tudors was shot in Dublin,
0:25:01 > 0:25:04so I'm now sort of honorary Irish...
0:25:04 > 0:25:07I spent a lot of time in Ireland, in Dublin,
0:25:07 > 0:25:09my drinking threshold went up quite considerably.
0:25:09 > 0:25:13- Did you start drinking Guinness? - Did I start drinking Guinness?- Yes.
0:25:13 > 0:25:15- So coffee in Italy...- I know!
0:25:15 > 0:25:18Well, that's the beauty of being an actor and what I do is
0:25:18 > 0:25:21you find yourself in peculiar places doing peculiar things that
0:25:21 > 0:25:25- you wouldn't necessarily otherwise have done.- The same in cooking.
0:25:25 > 0:25:27- Same in Norfolk... - And the same in Norfolk.
0:25:27 > 0:25:30- LAUGHTER - You never know what you'll do there!
0:25:30 > 0:25:34You have done many different things in your career, from BBC Three,
0:25:34 > 0:25:37- the Silks, and so many different things that you've been doing.- Yeah.
0:25:37 > 0:25:39Well, I like to challenge myself,
0:25:39 > 0:25:41I like to challenge myself and I like
0:25:41 > 0:25:45to challenge people's perceptions of me, so I'm always looking...
0:25:45 > 0:25:48- The Fades was brilliant for that.- Yeah.- To do sort of
0:25:48 > 0:25:52a supernatural drama series and play this really sort of modern,
0:25:52 > 0:25:56you know, supernatural sci-fi horror almost, um, series.
0:25:56 > 0:25:58- That was a lot of fun to do. - But a lot of people
0:25:58 > 0:26:01stick with one thing at the beginning of their career
0:26:01 > 0:26:03and then get that right and move on to the next.
0:26:03 > 0:26:05- You seem to have done a big mix. - I'm trying.
0:26:05 > 0:26:10- But the theatre, was it 2010...? - Yes, it was two years ago, um,
0:26:10 > 0:26:12the Young... I had trained...
0:26:12 > 0:26:14The stage was the reason I became an actress,
0:26:14 > 0:26:16it's just the way things worked out
0:26:16 > 0:26:19that most of my work had been on camera up to that point
0:26:19 > 0:26:21and then, er, I was given the opportunity
0:26:21 > 0:26:23to go on stage at the Young Vic Theatre a couple of years ago
0:26:23 > 0:26:27in a production by the great European bastion of theatre,
0:26:27 > 0:26:30- a director called Luc Bondy. - Was this Sweet Nothings, was it?
0:26:30 > 0:26:31Yeah, Sweet Nothings,
0:26:31 > 0:26:35which is kind of appropriate for what you're serving right now.
0:26:35 > 0:26:42Sweet Nothings, which was my first, um, foray onto stage, finally,
0:26:42 > 0:26:44and, then, this is brilliant now that the Young Vic
0:26:44 > 0:26:46have invited me back.
0:26:46 > 0:26:48- Back there again? - Yeah, they've given me a lead and
0:26:48 > 0:26:53I find myself on the Young Vic stage for the next month, starting...
0:26:53 > 0:26:55We're in the smaller auditorium space,
0:26:55 > 0:26:59we're in the Maria space, which we open next week, After Miss Julie,
0:26:59 > 0:27:03the amazing Patrick Marber play, until the 14th of April.
0:27:03 > 0:27:05But something different for you, because you used to,
0:27:05 > 0:27:09particularly in The Tudors, there must have been casts of hundreds.
0:27:09 > 0:27:12This one, there's only three of you in the entire cast?
0:27:12 > 0:27:13Absolutely, it's very intense.
0:27:13 > 0:27:16It's a short sort of rollercoaster of a ride.
0:27:16 > 0:27:19- It's only an hour and a half straight through, no interval. - Right.
0:27:19 > 0:27:22It's just a three-hander and, at any given time, it's mainly
0:27:22 > 0:27:26a two-hander between myself and a great actor called Kieran Bew.
0:27:26 > 0:27:31It's a love story, a very sort of dangerous, intoxicating love story.
0:27:31 > 0:27:33It all takes place over one evening.
0:27:33 > 0:27:381945, the general election where there was a massive Labour landslide
0:27:38 > 0:27:42and Winston Churchill lost to Clement Attlee,
0:27:42 > 0:27:46so it sort of, they say it was just a few months after we won the war,
0:27:46 > 0:27:49so, um, the country was sort of in a turmoil
0:27:49 > 0:27:53and having a social revolution and so the play is about, Miss Julie is,
0:27:53 > 0:27:55um, the daughter of a Labour peer,
0:27:55 > 0:27:57the daughter of the Lord of the Manor
0:27:57 > 0:28:02and she descends into the kitchen and, um,
0:28:02 > 0:28:07there's this sort of, um... sort of, well...
0:28:07 > 0:28:11a mental and, at some points, physical sort of fight between
0:28:11 > 0:28:16her and the chauffeur, valet, John.
0:28:16 > 0:28:22Um, it's a very intense play. It's about class and power and sex!
0:28:22 > 0:28:24- All that good stuff! - Where can we get the tickets?
0:28:24 > 0:28:26LAUGHTER
0:28:26 > 0:28:31- Anyway, on with my baked Alaska... - And the passion fruit, James!- Yeah!
0:28:31 > 0:28:34And there you have it - baked Alaska.
0:28:36 > 0:28:40And all I've done is covered the ice cream with that meringue.
0:28:40 > 0:28:44We take the sauce, which is basically that passion fruit pulp.
0:28:44 > 0:28:47I've added the seeds to it. When you're buying passion fruit,
0:28:47 > 0:28:52go for the one with wrinkly skin, cos the wrinkly skin means it's...
0:28:52 > 0:28:54SOME LAUGHTER No comment from over there,
0:28:54 > 0:28:58at the chefs' table. Go for the one with a wrinkly skin, cos that means
0:28:58 > 0:29:01it's nice and ready, nice and ripe, rather than with the smooth skin.
0:29:01 > 0:29:05We just take a little bit of mint over the top of that.
0:29:06 > 0:29:10- And you have a little baked Alaska with passion-fruit sauce.- Oh!
0:29:10 > 0:29:11- Dive into that.- A delight!
0:29:11 > 0:29:14That meringue, you can pop it in the oven.
0:29:14 > 0:29:16It's delicious like that.
0:29:16 > 0:29:19If you haven't got a blowtorch, a really, really hot oven.
0:29:19 > 0:29:22- There you go.- And watch it.
0:29:22 > 0:29:24Wow!
0:29:24 > 0:29:26Burnt lettuce...
0:29:26 > 0:29:27LAUGHTER
0:29:31 > 0:29:33Just remember, when buying passion fruit,
0:29:33 > 0:29:35if they're wrinkly, they're ripe.
0:29:35 > 0:29:38Now, if you'd like to try cooking any of the fantastic food
0:29:38 > 0:29:40you've seen on today's show, all of the recipes, don't forget,
0:29:40 > 0:29:45are on our website. Go to bbc.co.uk/recipes.
0:29:45 > 0:29:48Today, we're taking a look back at some of the most delicious dishes
0:29:48 > 0:29:49from the Saturday Kitchen archives.
0:29:49 > 0:29:54Now, next up is what you could call a Thai-inspired surf and turf,
0:29:54 > 0:29:56from Annabel Langbein.
0:29:56 > 0:29:58- Great to see you, Annabel. - Very nice to be here.
0:29:58 > 0:30:00- On your culinary tour of the world, I would say.- Absolutely.
0:30:00 > 0:30:02But we're going to talk about that in a minute.
0:30:02 > 0:30:04First thing, I know you want to get on
0:30:04 > 0:30:06and start the dish. So, what are we making then? This is two dishes.
0:30:06 > 0:30:08So, we're going to make a Thai beef salad,
0:30:08 > 0:30:10- and we're going to make some rice paper rolls.- OK.
0:30:10 > 0:30:12And then I'm making a chilli jam
0:30:12 > 0:30:15that is used through both of them, and it's, over here,
0:30:15 > 0:30:17it's one of the most useful... I call them fridge fixings,
0:30:17 > 0:30:20- because you can have it on hand. - Fridge fixings, right.
0:30:20 > 0:30:21And the taste in there is just so exotic.
0:30:21 > 0:30:24It sort of gives you that personal touch
0:30:24 > 0:30:25to something that's very simple.
0:30:25 > 0:30:27So, off we go then. We've got the beef.
0:30:27 > 0:30:30I put fish sauce on the beef before I season it,
0:30:30 > 0:30:32because it's got this lovely umami in it
0:30:32 > 0:30:35that really adds this depth of flavour.
0:30:35 > 0:30:37So, it's just a little simple trick
0:30:37 > 0:30:39that really makes a difference.
0:30:39 > 0:30:41Yeah. Well, it's quite salty as well isn't it, really?
0:30:41 > 0:30:45It is salty, but it's also got that depth of flavour
0:30:45 > 0:30:48and I find, because I used to be quite fat when I started cooking,
0:30:48 > 0:30:52that by using things that have lots of umami in them,
0:30:52 > 0:30:55I can get all the flavour without the fat.
0:30:55 > 0:30:58Is this this new trend, this word umami?
0:30:58 > 0:30:59No, it's been around forever,
0:30:59 > 0:31:02because it's just all the natural glutamates you get
0:31:02 > 0:31:04in things like tomato paste, and Parmesan cheese
0:31:04 > 0:31:07and miso and fish sauce,
0:31:07 > 0:31:11- dried mushrooms, anything that has that real depth of flavour.- Right.
0:31:11 > 0:31:13He's a good chopper, you're a very good chopper.
0:31:13 > 0:31:15I get used to it on this show, trust me.
0:31:15 > 0:31:18It's all I ever do when I come in on a Saturday morning.
0:31:18 > 0:31:19Right, so we've got onions...
0:31:19 > 0:31:22That's what I like about cooking at home, because you can just...
0:31:22 > 0:31:24Give it to somebody else.
0:31:24 > 0:31:26LAUGHTER It's great, isn't it?
0:31:26 > 0:31:28That's what I really like about it.
0:31:28 > 0:31:31- OK, so, I'm going to make the chilli jam, you chop away.- Yeah.
0:31:31 > 0:31:33And do you know why I love chillies so much, I think,
0:31:33 > 0:31:35and why people like chilli so much?
0:31:35 > 0:31:37- Makes them happy.- It's because...
0:31:37 > 0:31:39What they do is they put your body,
0:31:39 > 0:31:42the hotter they are, they put your body into a shock reaction.
0:31:42 > 0:31:46And so, you produce these endorphins afterwards.
0:31:46 > 0:31:49So, instead of having to go for a big run around the block
0:31:49 > 0:31:51and feel good, you can just have a really, really hot chilli
0:31:51 > 0:31:53and then lie on the sofa and feel good.
0:31:53 > 0:31:55I just have a Dairy Milk and I feel great.
0:31:55 > 0:31:58LAUGHTER
0:31:58 > 0:32:01Hey, I saw you on telly yesterday.
0:32:01 > 0:32:04I was in my hotel room and I thought, "Oh, my gosh,
0:32:04 > 0:32:07"there's this man doing something really clever."
0:32:07 > 0:32:09- What's that?- Hospitals. - Oh, the hospital!
0:32:09 > 0:32:11No, I think that's amazing. I mean, gosh,
0:32:11 > 0:32:14if only you'd come to New Zealand and done it for us there.
0:32:14 > 0:32:16Right, well, I did say to the BBC,
0:32:16 > 0:32:19I think the third series may put me in one, I think.
0:32:19 > 0:32:21Well, honestly, hospital food can be so...
0:32:21 > 0:32:23It doesn't look easy though, huh?
0:32:23 > 0:32:25It's not easy, but it's an accumulated effort
0:32:25 > 0:32:27by a group of great individuals
0:32:27 > 0:32:30that you've got to make it, you've got to want to make it happen.
0:32:30 > 0:32:32Also, you create change.
0:32:32 > 0:32:35You know, when you're sick, the thing that I thought was so special
0:32:35 > 0:32:37was that when you're sick, what you want is food
0:32:37 > 0:32:38that's going to make you feel good.
0:32:38 > 0:32:42- Not food that makes you feel awful. - Well, we try. We try.
0:32:42 > 0:32:43A big challenge, huh?
0:32:43 > 0:32:45I've got my little salad here, what else do you want?
0:32:45 > 0:32:47Do you want peanuts in the salad, or...
0:32:47 > 0:32:49You could, if you... I mean, that's the great thing
0:32:49 > 0:32:52about a salad like this, you could just chop some to go...
0:32:52 > 0:32:53Yeah, exactly like that.
0:32:53 > 0:32:55We're basically just making it up, aren't we, really?
0:32:55 > 0:32:58We're making it up. That's the thing about home cooking.
0:32:58 > 0:33:00You know, all you've got to think about are the things that matter,
0:33:00 > 0:33:04like don't overcook the beef and that's really all.
0:33:04 > 0:33:06And just get the balance of flavours right.
0:33:06 > 0:33:08Now, I mentioned I'm putting extra chilli in,
0:33:08 > 0:33:10because I know you like chilli.
0:33:10 > 0:33:12Mix some lime juice in there.
0:33:12 > 0:33:13Now, I mentioned at the top
0:33:13 > 0:33:18that you're on your sort of gourmet travels around the world.
0:33:18 > 0:33:20This is like a little company food tour for you
0:33:20 > 0:33:23as well as it's helpful because it promotes the book.
0:33:23 > 0:33:27Yeah, well, it's nice. I was cooking in the Louvre in the weekend.
0:33:27 > 0:33:30Oh, wow. I can't believe you didn't invite me.
0:33:30 > 0:33:33- In the loo? In the Louvre. - I thought you said the loo.
0:33:33 > 0:33:35- No, in the Louvre in Paris.- Right.
0:33:35 > 0:33:38And then I've been cooking in Amsterdam, and in Hamburg,
0:33:38 > 0:33:45and New York and...yeah. I feel very lucky, it's nice.
0:33:45 > 0:33:48I have been to Rotherham and Barnsley in the last two days though.
0:33:48 > 0:33:49LAUGHTER
0:33:49 > 0:33:51I just drove down the motorway.
0:33:51 > 0:33:55OK, don't overcook the meat, and let it just rest there.
0:33:55 > 0:33:56In fact, I'll put it there to rest.
0:33:58 > 0:34:03OK, chilli jam. It is the easiest thing. I've got that little paste.
0:34:03 > 0:34:04OK.
0:34:04 > 0:34:08Kaffir lime, ginger, lots of sugar going in there.
0:34:08 > 0:34:11Loads of sugar. Now, the sugar acts as a thickener to this,
0:34:11 > 0:34:12doesn't it, really?
0:34:12 > 0:34:15Yeah, well, it really is like a jam and it will keep for months.
0:34:15 > 0:34:18Some fish sauce, a little bit of rice vinegar.
0:34:19 > 0:34:21A little water, and the soy sauce.
0:34:22 > 0:34:25- It's got a lovely colour as well, when it's finished.- Yeah.
0:34:25 > 0:34:28And, actually, when chillies are in season, I just make this in bulk,
0:34:28 > 0:34:33big time, and then I can give it to people for presents.
0:34:33 > 0:34:34Just have it, and I can add it into anything,
0:34:34 > 0:34:37so it's actually really nice as a glaze over chicken.
0:34:37 > 0:34:39Because I suppose, with the amount of sugar in there,
0:34:39 > 0:34:41- it's going to last quite a long time.- Yeah.
0:34:41 > 0:34:42Put a little bit of, um...
0:34:42 > 0:34:44So, is that where you get your inspiration from then
0:34:44 > 0:34:46when you're travelling around as well?
0:34:46 > 0:34:49Yeah, actually, I was really lucky. Just before Christmas,
0:34:49 > 0:34:52my daughter was volunteering at an orphanage in India
0:34:52 > 0:34:53and so I went up to see her
0:34:53 > 0:34:57and I organized this private culinary tour,
0:34:57 > 0:35:01and I had eight lessons in people's houses
0:35:01 > 0:35:03- and out on farms and things like that.- Must be nice.
0:35:03 > 0:35:05I just learned so much. And what I learned most
0:35:05 > 0:35:08was about the fantastic sense of resourcefulness,
0:35:08 > 0:35:12and also the fact that everybody there cooks really beautiful food.
0:35:12 > 0:35:14Everybody's a cook.
0:35:14 > 0:35:17They'll go and pick cauliflower for you and, in five minutes,
0:35:17 > 0:35:19you're just eating the most delicious
0:35:19 > 0:35:21cauliflower and millet bread, and...
0:35:21 > 0:35:23You know, fabulous flavours.
0:35:23 > 0:35:24- Lots and lots of herbs in there.- OK.
0:35:24 > 0:35:28Now, I'm going to soak these little wrappers.
0:35:28 > 0:35:30My jam is just going to simmer away, bring it up quite high.
0:35:30 > 0:35:32I'll get some more water for these.
0:35:34 > 0:35:36So that jam, how long would you cook that for then?
0:35:36 > 0:35:38Well, when you've got a wide-based pan like that,
0:35:38 > 0:35:42- it's only going to take about five or ten minutes.- Right.
0:35:42 > 0:35:45And you can use, I mean, obviously the hotter the chilli,
0:35:45 > 0:35:46the more...
0:35:46 > 0:35:48- SHE WHISTLES - ..fire that's going to have.
0:35:48 > 0:35:50- Do you put the seeds as well in it, yeah?- Pardon?
0:35:50 > 0:35:53Do you put the seeds of the chilli? Of the chilli leaves?
0:35:53 > 0:35:57I do put the seeds, you can leave them out if you don't like that texture, but I don't mind them.
0:35:57 > 0:35:58Yeah, but you can put them in as well, yeah?
0:35:58 > 0:36:01It's like even when you buy Thai sweet chilli sauce,
0:36:01 > 0:36:02- it's always got the seeds in it.- Yeah.
0:36:02 > 0:36:04Where did we put those wrappers?
0:36:04 > 0:36:05OK, so, these are cheap as chips,
0:36:05 > 0:36:07and what you've got to be careful of is that
0:36:07 > 0:36:10when you buy the packet, that somebody hasn't sat on it
0:36:10 > 0:36:11and broken them all up,
0:36:11 > 0:36:14because when it's fresh like that...
0:36:14 > 0:36:16It'll break like that.
0:36:16 > 0:36:17So, we get a little bit of a...
0:36:17 > 0:36:19These are rice, aren't they, they're made out of it?
0:36:19 > 0:36:21They're rice, so they're really good for people
0:36:21 > 0:36:24who are on a gluten-free diet, but they're also just really light.
0:36:24 > 0:36:27So you have a wet tea towel,
0:36:27 > 0:36:30and I think, you know how so often when you haven't made a recipe,
0:36:30 > 0:36:33you can go "Oh, that sounds scary," a bit like your squid.
0:36:33 > 0:36:37But in fact, all you need to do
0:36:37 > 0:36:40is make sure that you don't over-damp them,
0:36:40 > 0:36:43because if you leave them in for too long, they fall apart on you.
0:36:43 > 0:36:47So, just put them like that, get a couple going and that way...
0:36:47 > 0:36:49You just soften them so that you can roll it and that...
0:36:49 > 0:36:50Yeah, absolutely.
0:36:50 > 0:36:52But if you leave them to soak,
0:36:52 > 0:36:53they'll fall apart.
0:36:53 > 0:36:55Yeah, they would.
0:36:55 > 0:37:00OK, and that in its own right is just this really yummy salad.
0:37:00 > 0:37:02You could just have that as a salad with some nice Thai sauce.
0:37:02 > 0:37:05That's a lot of chopping, is that, Annabel?
0:37:05 > 0:37:07You've always been a good chopper.
0:37:07 > 0:37:10- Now, did you put the sugar in? - I haven't got the sugar in.
0:37:10 > 0:37:12Because that's a little trick that my mother always taught me.
0:37:12 > 0:37:16Sugar and crispy iceberg lettuce is such a good combination,
0:37:16 > 0:37:19it just brings out the flavour.
0:37:19 > 0:37:22A tiny bit of soy sauce in there.
0:37:22 > 0:37:25And now, just toss that together.
0:37:25 > 0:37:29- You know, you imagine that's just a lovely salad in its own right.- Yeah.
0:37:29 > 0:37:32I think that's the thing about home cooking,
0:37:32 > 0:37:35it's just really about whatever you've got, and being resourceful,
0:37:35 > 0:37:37and having a few kind of cards up your sleeve,
0:37:37 > 0:37:40that you know the techniques.
0:37:40 > 0:37:44- Like squid.- Like squid. Now that you've taught people that.- Right.
0:37:44 > 0:37:47- And then just... - So, you don't keep this in water,
0:37:47 > 0:37:48you just dip them in.
0:37:48 > 0:37:51No, no, really important that you don't keep it in water.
0:37:51 > 0:37:53And if you have wet hands, it's much easier to work with,
0:37:53 > 0:37:56and roll it quite tightly because otherwise what'll happen
0:37:56 > 0:37:58is they'll fall apart when people go to eat them
0:37:58 > 0:38:01and they're thinking they're having something really elegant,
0:38:01 > 0:38:03and then it just goes down the front of their jumper.
0:38:03 > 0:38:06But they do stick together, don't they, when you roll them up?
0:38:06 > 0:38:08- They stick beautifully.- Lovely.
0:38:08 > 0:38:10See that, I've done a Yorkshire one, you see.
0:38:10 > 0:38:13LAUGHTER Look at it.
0:38:13 > 0:38:16- You've done one of mine, haven't you?- Who's feeding who here?
0:38:16 > 0:38:18- That's a fat lad's portion. - Something Freudian there.
0:38:18 > 0:38:20I've got extra prawns in that one as well, sorry.
0:38:20 > 0:38:23But, you can make them look really pretty, you know,
0:38:23 > 0:38:25and if you want to just have vegetables in there
0:38:25 > 0:38:26with the rice noodles, you can.
0:38:26 > 0:38:29You don't have to have the prawns, you can put chicken,
0:38:29 > 0:38:33- you can put tofu.- Tofu? - Yeah, I love tofu.
0:38:34 > 0:38:37- Not when you've got a piece of beef there.- No.
0:38:37 > 0:38:40OK, shall I put the salad together while you make some more rolls?
0:38:40 > 0:38:42Yeah, all right.
0:38:42 > 0:38:43Now tell us about the book then
0:38:43 > 0:38:45because you're travelling around the world.
0:38:45 > 0:38:47- Yeah, I've got a lovely book. - Your book is with a series,
0:38:47 > 0:38:49it's out in the UK as well later on this year.
0:38:49 > 0:38:52Yes, yes, it is later on this year. it's called Simple Pleasures,
0:38:52 > 0:38:55my first book which is The Free Range Cook is still out now.
0:38:55 > 0:38:57And I'm going to do something
0:38:57 > 0:38:58which I know that you're not going to like,
0:38:58 > 0:39:01but I'm going to do something you are going to like,
0:39:01 > 0:39:03which is put all that meat juice in that salad because it's yummy.
0:39:03 > 0:39:04Sounds good.
0:39:04 > 0:39:06And then I'm going to do something
0:39:06 > 0:39:08which I know you're not going to like,
0:39:08 > 0:39:10- just take the fat off.- Sacrilege.
0:39:10 > 0:39:12- Come on now, Annabel.- No. - Play the game.
0:39:12 > 0:39:15You see that, that is just going to end up there.
0:39:15 > 0:39:17And?
0:39:17 > 0:39:19Sort it out, James.
0:39:19 > 0:39:22I'm sure you didn't do that in France, taking the fat off the beef.
0:39:22 > 0:39:25- I did.- Oh, come on.- I did. - Ridiculous.
0:39:25 > 0:39:30- Oi, get your mitts out of my salad! - I was just going to chop it all up.
0:39:30 > 0:39:34- Right, OK.- I need another knife. - You could fry them.
0:39:34 > 0:39:37She's probably not come up against Yorkshire lads in force.
0:39:37 > 0:39:39But, that is a five-minute meal. Look at that.
0:39:39 > 0:39:41The trick is to not overcook the meat,
0:39:41 > 0:39:43and sometimes I'll do it with a really big piece of meat
0:39:43 > 0:39:45and just do it on the barbecue in the summer,
0:39:45 > 0:39:47so that it's just rare and tender.
0:39:47 > 0:39:50- You'll want to chuck that lot in. - Chuck it in.
0:39:50 > 0:39:52- I'll mix it together.- Mix it together, a bit more lime juice.
0:39:52 > 0:39:55- Have you tasted it?- Yeah, I've put loads of lime juice in it.
0:39:55 > 0:39:56A bit more in there.
0:39:57 > 0:40:01So, I know you're going to top this off with some beef as well.
0:40:01 > 0:40:02- Look at that.- Over the top.
0:40:02 > 0:40:04Not too beefy, that looks a wee bit beefy.
0:40:04 > 0:40:06So remind us what that is again.
0:40:06 > 0:40:08So, a little Thai beef salad with a sweet chilli jam,
0:40:08 > 0:40:10and then this is a really nice little dipping sauce
0:40:10 > 0:40:13- that we can just put in there. - Looks delicious.
0:40:13 > 0:40:15It's going to be yummy.
0:40:18 > 0:40:20I wanted just once, just to finish it off.
0:40:20 > 0:40:22You've got some of that chilli jam there.
0:40:22 > 0:40:25- It is thick, but you can just warm it up if you want to.- Yep.
0:40:25 > 0:40:27- Or thin it down a little better. - Thin it down a touch, yeah.
0:40:27 > 0:40:30- A bit of water.- This one's actually really nearly...
0:40:30 > 0:40:31Don't forget the fat there, James.
0:40:31 > 0:40:34- It's all right, I've got you. - You've put the fat on already?- Yeah.
0:40:34 > 0:40:36I can't tell you how horrible this looks.
0:40:36 > 0:40:37LAUGHTER
0:40:37 > 0:40:40I don't think anybody will want to mess about with it.
0:40:40 > 0:40:41Not with those fantastic flavours,
0:40:41 > 0:40:43that's lovely, isn't it, really?
0:40:43 > 0:40:44Try a little bit of the jam.
0:40:44 > 0:40:46It's all fresh as well, at the same time, I love that,
0:40:46 > 0:40:47and the vibrant colours.
0:40:47 > 0:40:49Yeah, and that chilli jam is so easy to make.
0:40:49 > 0:40:51How long would you keep that for then?
0:40:51 > 0:40:53For months, months, months, months.
0:40:53 > 0:40:56And you can just, like jam, you can actually put a sealed top on it
0:40:56 > 0:40:58and just put it in the pantry, it'll keep.
0:40:58 > 0:41:00- Nice?- You like that? - Beautiful.
0:41:05 > 0:41:08Such a light dish, but packed with flavour.
0:41:08 > 0:41:09And as Annabel said,
0:41:09 > 0:41:13it's definitely worth making a massive batch of that chilli sauce.
0:41:13 > 0:41:15Now, Keith Floyd is in Somerset this week
0:41:15 > 0:41:19as he continues his tasty tour through Britain and Ireland.
0:41:19 > 0:41:20And he's kicking things off
0:41:20 > 0:41:25by cooking an elver omelette at 1am in the morning.
0:41:25 > 0:41:26This will be interesting.
0:41:26 > 0:41:29It's nearly midnight, and it's March and it's very cold.
0:41:29 > 0:41:32I'm standing by the River Parrett, which is rising.
0:41:32 > 0:41:35I'm feeling a bit like a parrot myself, might say fairly sick,
0:41:35 > 0:41:39and here you can just feel the ghosts of the Pitchfork Rebellion.
0:41:39 > 0:41:44From Sedgemoor, you know, this is the kingdom of the eel,
0:41:44 > 0:41:47and this is an elver net.
0:41:47 > 0:41:48And, Richard, observe it closely.
0:41:48 > 0:41:51Also, by the way, observe me, dressed as I should be traditionally
0:41:51 > 0:41:54in the fine gentlemen's attire of an elver fisherman.
0:41:54 > 0:41:57Notice the jacket, the full-length waders,
0:41:57 > 0:42:01the survival kit, very important, and this essential thing.
0:42:01 > 0:42:03However, back to the net, it's very important.
0:42:03 > 0:42:06Elver fishing isn't just a thing you can whop along and do
0:42:06 > 0:42:07with a television crew, you know.
0:42:07 > 0:42:09It's something that you get handed down,
0:42:09 > 0:42:12the noisy experience, from generation to generation.
0:42:12 > 0:42:14So, although I'll plunge this in,
0:42:14 > 0:42:18be patient because it just might drag me away, very likely.
0:42:18 > 0:42:22You also have to be quite strong to do this kind of thing, you see.
0:42:23 > 0:42:25And there you are, you see.
0:42:25 > 0:42:29They've swam a long way from the Sargasso Sea to Britain.
0:42:31 > 0:42:34Now look, I'm a fairly straight guy and I do tell you the truth,
0:42:34 > 0:42:36this is now one o'clock in the morning,
0:42:36 > 0:42:39it is March, and it is freezing.
0:42:39 > 0:42:41And we don't have a caravan full of home economists.
0:42:41 > 0:42:43We could've taken the easy option,
0:42:43 > 0:42:45we could've gone to the pub over there
0:42:45 > 0:42:47and used their cookers and things like that, but no,
0:42:47 > 0:42:49we caught them so we cook them.
0:42:49 > 0:42:52Anyway, you beat up some eggs as I am saying, like that.
0:42:52 > 0:42:57I've already blanched these little elvers in boiling hot water,
0:42:57 > 0:43:01so they go into the egg mixture as well. Hold on here.
0:43:01 > 0:43:05And I'm having to stand in this curious cramped position.
0:43:05 > 0:43:07It's not because I've got a bowel disorder,
0:43:07 > 0:43:10but it's because I'm trying to stop the wind from blowing the gas out.
0:43:10 > 0:43:12Do you see what I mean?
0:43:12 > 0:43:14You whisk those around like that.
0:43:14 > 0:43:16You season them with a little pepper,
0:43:16 > 0:43:19you don't use a lot for the pepper. I'll bring it to you.
0:43:19 > 0:43:20This is not a joke at all.
0:43:20 > 0:43:23I'm spraying the camera man's eyes, what a shame.
0:43:23 > 0:43:24And a little bit of salt.
0:43:24 > 0:43:28Look, that is how the wind is, you can see it, can't you?
0:43:28 > 0:43:30OK, whisk that up a little bit.
0:43:32 > 0:43:34And then, if this pan is hot enough,
0:43:34 > 0:43:36and up to me a second, please, Richard,
0:43:36 > 0:43:38the fat, the oil, the bacon fat traditionally
0:43:38 > 0:43:40was the best thing to use to fry these things
0:43:40 > 0:43:44and it should be piping hot because these should cook very quickly.
0:43:44 > 0:43:45Ah, they sizzle.
0:43:47 > 0:43:48They sizzle.
0:43:48 > 0:43:53And that will form a beautiful little elver omelette.
0:43:53 > 0:43:56Now, many of you, I know, will be up wondering,
0:43:56 > 0:44:00because I spoke earlier about the elver fishermen survival kit.
0:44:00 > 0:44:01There it is.
0:44:01 > 0:44:03You see, out it comes.
0:44:03 > 0:44:05That is the water.
0:44:05 > 0:44:06That is the whisky.
0:44:06 > 0:44:07And that is the gin.
0:44:07 > 0:44:09Only for emergencies, I hasten to add,
0:44:09 > 0:44:12because what you really drink with elvers,
0:44:12 > 0:44:14at one o'clock in the morning on the banks of the River Parrett,
0:44:14 > 0:44:15is a glass of cider.
0:44:17 > 0:44:19Good Somerset cider.
0:44:19 > 0:44:21Now, you also wondered...
0:44:21 > 0:44:24No, they're not quite ready yet.
0:44:24 > 0:44:27So, hold on a second I'll put a lid on those...
0:44:28 > 0:44:32..and tell you something and break from a kind of tradition
0:44:32 > 0:44:34that we've had in our miniseries now.
0:44:34 > 0:44:37I'm not a political man, but I will tell you
0:44:37 > 0:44:39that up and down this river,
0:44:39 > 0:44:42there are 40-50 people fishing elvers here,
0:44:42 > 0:44:45all providing happy plates of food for people
0:44:45 > 0:44:49in Spain, in Holland, in Germany, everywhere except this country,
0:44:49 > 0:44:51and they won't and can't appear on this film
0:44:51 > 0:44:53because they're afraid of the excise ban.
0:44:53 > 0:44:56You'd have thought they were smugglers,
0:44:56 > 0:44:58not fisherman, wouldn't you? Anyway...
0:44:58 > 0:44:59There we are.
0:45:00 > 0:45:02Little dish of lovely elvers.
0:45:02 > 0:45:04I think quite nicely cooked.
0:45:04 > 0:45:06It looks, I know, like spaghetti and eggs.
0:45:06 > 0:45:08I'm going to eat it straight out of the pan here.
0:45:08 > 0:45:12Look at that. What could you have better on a cold March morning?
0:45:13 > 0:45:16Oh, boy! They're superb!
0:45:25 > 0:45:28My unceasing search for regional culinary excellence
0:45:28 > 0:45:30has become almost like the search of the Holy Grail,
0:45:30 > 0:45:32or as we say in the trade, the Holy Quail.
0:45:32 > 0:45:34So, I thought I'd come here
0:45:34 > 0:45:36and see if I could get a little assistance, you know.
0:45:36 > 0:45:40But as Richard Harris said, "There's not a lot in Camelot."
0:45:40 > 0:45:42But is there not, could there not be...
0:45:42 > 0:45:45in this sombre castle behind me,
0:45:45 > 0:45:47a culinary Merlin,
0:45:47 > 0:45:50who could cook for me an oxtail,
0:45:50 > 0:45:52like you would like to see...
0:45:52 > 0:45:55in Camelot?
0:45:55 > 0:45:57First order, five covers.
0:45:57 > 0:46:00One sardine, three cream, one broth.
0:46:00 > 0:46:02Four liver, one veal for Mrs C.
0:46:02 > 0:46:05And five veg.
0:46:05 > 0:46:06When I've made my second million...
0:46:06 > 0:46:09No, when I've finished building my small palace in Provence,
0:46:09 > 0:46:12I'll let Gary Rhodes, the chef at the Castle Hotel in Taunton,
0:46:12 > 0:46:13take over my job.
0:46:13 > 0:46:16His skill and passion has silenced the music hall jokes
0:46:16 > 0:46:18and put British food where it truly belongs.
0:46:20 > 0:46:22Richard, watch the man. He's the business.
0:46:22 > 0:46:26Right, what I'm actually going to do is just quickly prep this up.
0:46:26 > 0:46:29I take off all the fat from the actual oxtail itself
0:46:29 > 0:46:31and obviously retain all that fat.
0:46:31 > 0:46:34I'm a great believer in putting as much of the flavour
0:46:34 > 0:46:35into everything as we can.
0:46:35 > 0:46:37If we get started straight away, Keith,
0:46:37 > 0:46:39I've got some oxtail fat that's been rendered here.
0:46:39 > 0:46:41Right, Richard, this is very important.
0:46:41 > 0:46:43Oxtail fat, OK.
0:46:43 > 0:46:45Cook that down so I keep the maximum flavour. When it's fried,
0:46:45 > 0:46:47we're putting oxtail flavour back into the oxtails.
0:46:47 > 0:46:49So, that's the most important thing.
0:46:49 > 0:46:52Stick a little bit of fat in the end and start to get these oxtails on.
0:46:52 > 0:46:54OK.
0:46:54 > 0:46:57Notice it's all trimmed of fat, but the fat's been rendered down.
0:46:57 > 0:47:01These have obviously previously been seasoned with salt and pepper,
0:47:01 > 0:47:02and in they go.
0:47:02 > 0:47:04So...
0:47:04 > 0:47:06I think that'll do us for now.
0:47:06 > 0:47:08And what do we do? We just brown those off?
0:47:08 > 0:47:11You're going to brown those, almost like roasting them on top of the stove.
0:47:11 > 0:47:14Get a nice, good colour off those, seal the flavour in.
0:47:14 > 0:47:16And as I said, using that oxtail fat
0:47:16 > 0:47:18to keep as much flavour in there as possible.
0:47:18 > 0:47:21So, we just let those turn in there for a couple of seconds.
0:47:21 > 0:47:24It's going like a dream.
0:47:24 > 0:47:28What we need is some... mirepoix of vegetables.
0:47:28 > 0:47:31Mirepoix... Hold on, I'm going to take you to task now.
0:47:31 > 0:47:32We're cooking a British meal,
0:47:32 > 0:47:36and you use French words like "mirepoix" for chopping vegetables.
0:47:36 > 0:47:39- It's just something...- Chopped vegetables.- Chopped vegetables.
0:47:39 > 0:47:41Chopped root vegetables, so we've got
0:47:41 > 0:47:44some onions, celery, carrots, leek in here.
0:47:44 > 0:47:46All that flavour that we're going to put into these braised oxtails.
0:47:46 > 0:47:49- Right.- So, we're just quickly turning this in the pan.
0:47:51 > 0:47:52Turn them over.
0:47:52 > 0:47:54Getting a nice bit of brown colour onto these,
0:47:54 > 0:47:57sealing all that flavour inside.
0:47:57 > 0:47:59Beautiful, meaty oxtail.
0:48:00 > 0:48:02So, as soon as these are actually browned off,
0:48:02 > 0:48:05we'll put them into a colander, drain off the excess fat.
0:48:05 > 0:48:11One thing I don't want is putting the excess fat into our sauce.
0:48:11 > 0:48:13We'll end up with a fatty looking sauce.
0:48:15 > 0:48:19- So, quickly turn those. - You go ahead. You're the guv'nor.
0:48:19 > 0:48:22Once these are just nicely sealed...
0:48:22 > 0:48:25we'll get the vegetables in the pan to bring off any of the residue
0:48:25 > 0:48:27- from the base of the pan.- Right.
0:48:27 > 0:48:28Putting that into the sauce itself.
0:48:30 > 0:48:32So, we're going to strain that oxtail into here,
0:48:32 > 0:48:34then tip the fat back into there again?
0:48:34 > 0:48:36There'll be enough fat in the bottom of there.
0:48:36 > 0:48:40We may need a little bit. If we can get those into there, I'll get the vegetables.
0:48:40 > 0:48:43Now, the important thing is here, as the man is saying,
0:48:43 > 0:48:46when we cook our vegetables...
0:48:46 > 0:48:49Sorry, Richard, were you asleep for a second?
0:48:49 > 0:48:51The point is, here, when we cook our vegetables,
0:48:51 > 0:48:54we're going to cook them in the oxtail fat.
0:48:54 > 0:48:55That's very important.
0:48:55 > 0:48:57At the same time, Gary's making a point,
0:48:57 > 0:48:59for those of you who are cholesterol conscious,
0:48:59 > 0:49:03that the fat is going to be drained away from the meat itself.
0:49:03 > 0:49:05So, the fat does not go into the ultimate sauce.
0:49:05 > 0:49:06That's very important.
0:49:06 > 0:49:10But the fat is used for enhancing the flavours.
0:49:10 > 0:49:13And, by God, it's hot in this kitchen.
0:49:13 > 0:49:16It is. If we can just get these vegetables into the pan.
0:49:16 > 0:49:19- Just enough to take the residue off the base, there.- Right.
0:49:19 > 0:49:22We'll fry those off for a couple of seconds.
0:49:22 > 0:49:23And then we'll swill out that pan,
0:49:23 > 0:49:26deglazing the pan with a little bit of white wine,
0:49:26 > 0:49:30again to lift everything off the base, not wasting anything at all.
0:49:30 > 0:49:34- Now, do we want these to take colour in- any way? Just a slight colour.
0:49:34 > 0:49:36It's really just to moisten them a little bit in there.
0:49:39 > 0:49:40The most important thing here,
0:49:40 > 0:49:43cooking oxtails really seems to be a three-day event.
0:49:43 > 0:49:46It's not something that you can really just throw into a pan
0:49:46 > 0:49:48and neglect and leave.
0:49:48 > 0:49:49It's something that has to be mothered.
0:49:49 > 0:49:51Really, the dish has to be mothered.
0:49:51 > 0:49:54We start off by making a good oxtail stock, which we have on here.
0:49:54 > 0:49:57That stock will cook out for at least a day.
0:49:57 > 0:50:00And then we'll just reduce that stock down
0:50:00 > 0:50:02until we're left with a good, shiny glaze,
0:50:02 > 0:50:04which is what we have in there.
0:50:04 > 0:50:06It's reduced down like that.
0:50:06 > 0:50:10And for those of you who don't know what a three-day event is...
0:50:10 > 0:50:13phone up Princess Anne, cos that isn't where it's at, OK?
0:50:17 > 0:50:19So, if we put those vegetables...
0:50:19 > 0:50:21We take those from the pan, we can put them into here...
0:50:21 > 0:50:26- On top?- Yes, on top of there. Draining off that fat once more.
0:50:26 > 0:50:28And if we can just take a little bit of white wine...
0:50:28 > 0:50:30Oh, right!
0:50:30 > 0:50:32And this is called rinsing out the pan with white wine...
0:50:32 > 0:50:35Or as we say, deglace la poele.
0:50:36 > 0:50:39So, just a touch there. Bringing it off the base.
0:50:42 > 0:50:44Now, this makes sure, in our economical way,
0:50:44 > 0:50:47we're not losing one smidgen of flavour.
0:50:47 > 0:50:51We've had the fat, we've had the wine to make sure it comes out of it.
0:50:51 > 0:50:55It's all there. It's economic and it's delicious.
0:50:55 > 0:50:56- Phase next.- Right.
0:50:56 > 0:51:00Pull a pan on. Let's get this...
0:51:00 > 0:51:02- We've drained out... - All the fat is gone.
0:51:02 > 0:51:06All the fat is now drained from there into another pan,
0:51:06 > 0:51:08which is slightly warm.
0:51:08 > 0:51:11You don't want to put anything into a cold pan. That's the first mistake.
0:51:11 > 0:51:14And in there with our deglazed wine.
0:51:14 > 0:51:15That's enough.
0:51:18 > 0:51:20Now...
0:51:20 > 0:51:23- What I actually need is... - Can you just see him there?
0:51:23 > 0:51:25On the bass guitar, laying it down.
0:51:25 > 0:51:27I mean, it's like that, isn't it?
0:51:27 > 0:51:29What I've got here is some tomato.
0:51:29 > 0:51:33Again, I only like to use the flesh of tomatoes, no tomato puree.
0:51:33 > 0:51:36Let's just use the flesh. You can leave the skins on if you want to.
0:51:36 > 0:51:39But here I've chopped some up roughly, just to put in there.
0:51:39 > 0:51:42I just want to get the flesh flavour from the tomato, into the sauce.
0:51:42 > 0:51:46So, we can add a little bit of tomato at this stage.
0:51:46 > 0:51:50In terms of rock and roll, though, I mean, this is not...
0:51:50 > 0:51:52Is this Maybelline? Is this...?
0:51:52 > 0:51:55I mean, where is this dish in your feelings?
0:51:55 > 0:51:58Is that the heart of the British stomach, or is that...?
0:51:58 > 0:52:00I can't think of a really good question to ask,
0:52:00 > 0:52:01the kitchen's so hot here.
0:52:01 > 0:52:03Tell me about this dish, for heaven's sake.
0:52:03 > 0:52:08This is the heart of British cooking. This is what British cooking is all about.
0:52:08 > 0:52:11I think this holds all the fundamental elements of good cooking.
0:52:11 > 0:52:13It really does. I think cooking things on the bone,
0:52:13 > 0:52:15particularly a thick bone like this,
0:52:15 > 0:52:17there is far more skill in actually cooking this
0:52:17 > 0:52:20than cooking any duck breast or chicken breast
0:52:20 > 0:52:21that you might get in France.
0:52:21 > 0:52:26With this, the degree of cooking for oxtails has to be absolutely perfect.
0:52:26 > 0:52:29It has to be tender, but not falling off the bone and stringy.
0:52:29 > 0:52:30And you can't allow it to undercook,
0:52:30 > 0:52:33where it's tough and you can't even get it off the bone...
0:52:33 > 0:52:35All of that takes about three hours. Shut up!
0:52:35 > 0:52:38It takes about three hours. You've been bossy enough.
0:52:38 > 0:52:39It takes about three hours.
0:52:39 > 0:52:41My director will dream up some little interlude.
0:52:41 > 0:52:44We'll have a glass, or maybe even... a cup of tea.
0:52:44 > 0:52:47We'll be back when this is beautifully cooked and taste it.
0:52:47 > 0:52:50- Look in there, Richard. - Slow-cooking, in the oven.
0:52:51 > 0:52:55# Every morning, true as the clock
0:52:55 > 0:52:57# Somebody hears the postman's knock
0:52:57 > 0:53:00# Every morning true as the clock
0:53:00 > 0:53:03# Somebody hears the postman's knock... #
0:53:05 > 0:53:07MAN SPEAKS FRENCH
0:53:21 > 0:53:22Un, deux, trois!
0:53:25 > 0:53:28So, there it is. That was an amusing interlude.
0:53:28 > 0:53:30What have you done in the meantime?
0:53:30 > 0:53:32I've strained out the sauce into there.
0:53:32 > 0:53:35Added a little diced vegetables, same that are in there.
0:53:35 > 0:53:37Nice and small, just cooked in a bit butter.
0:53:37 > 0:53:38Little bit of onion and tomato.
0:53:38 > 0:53:40And also thrown some parsley in.
0:53:40 > 0:53:44I think it's a nonsense to start sprinkling things with parsley.
0:53:44 > 0:53:45Let's put it in and get all
0:53:45 > 0:53:46the flavour out.
0:53:46 > 0:53:50So, here we have typical British cooking.
0:53:50 > 0:53:52Very rustic on the plate.
0:53:52 > 0:53:55Full of colour and a lovely shine to the sauce.
0:53:57 > 0:54:00This is what oxtails can do for a sauce.
0:54:00 > 0:54:02I'm just going to knap this on top.
0:54:02 > 0:54:07And here I hope we have Britain's signature dish -
0:54:07 > 0:54:10- braised oxtails.- Absolutely brilliant. Richard, sniff into that.
0:54:10 > 0:54:12If only the camera could sniff.
0:54:12 > 0:54:14Oh, boy, it smells so good.
0:54:14 > 0:54:15But I'll tell you what...
0:54:15 > 0:54:18If food was paintings, this wouldn't be a Van Gogh.
0:54:18 > 0:54:20He encapsulated the spirit of Provence.
0:54:20 > 0:54:22This would be a...what?
0:54:22 > 0:54:24A Joshua Reynolds, wouldn't it?
0:54:24 > 0:54:27Difficult to find, a bit in the attic, absolutely brilliant
0:54:27 > 0:54:28and truly British.
0:54:35 > 0:54:38I love those clips. Fantastic stuff, as always.
0:54:38 > 0:54:42As ever on Best Bites, we're looking back at some of the most memorable recipes
0:54:42 > 0:54:43from the Saturday Kitchen archives.
0:54:43 > 0:54:47Still to come on today's Best Bite, Kenny Atkinson and Shaun Rankin
0:54:47 > 0:54:49battle it out at the omelette challenge hobs.
0:54:49 > 0:54:52But how would they both do? Find out in just a few minutes' time.
0:54:52 > 0:54:55Atul Kochhar spices things up in the kitchen
0:54:55 > 0:54:58with his pineapple, prawn and scallop curry,
0:54:58 > 0:54:59served with a simple salad.
0:54:59 > 0:55:03And Tom Parker Bowles faces food heaven or food hell.
0:55:03 > 0:55:04Would he get his food heaven,
0:55:04 > 0:55:07a tomato, cheese and wholegrain mustard tart?
0:55:07 > 0:55:09Or would he get his dreaded food hell,
0:55:09 > 0:55:11goat's cheese stuffed and topped chicken breast
0:55:11 > 0:55:14with roasted veg and potatoes?
0:55:14 > 0:55:17Find out what he gets to eat at the end of today's show.
0:55:17 > 0:55:19Now, the tremendously talented Tom Kitchin
0:55:19 > 0:55:22may be a Michelin-star chef in his own right,
0:55:22 > 0:55:25but when you're cooking for the great Pierre Koffman,
0:55:25 > 0:55:28Michelin star or not, the pressure is certainly on.
0:55:28 > 0:55:32- OK, on the menu is what?- OK, so we've got the saddle of lamb.
0:55:32 > 0:55:36You can ask your butcher about the saddle, along from the best end.
0:55:36 > 0:55:37Boned out, we've cut it in half.
0:55:37 > 0:55:39If you leave the bones on this and cut it through,
0:55:39 > 0:55:41this is where your lamb chops come from.
0:55:41 > 0:55:44- Barnsley chops with the kidney, as well.- The kidney as well, yeah.
0:55:44 > 0:55:48So, we're taking it... Cut that in half.
0:55:48 > 0:55:52- And then we want to remove all the excess fat from the lamb.- Right.
0:55:52 > 0:55:55OK? And you, James, are going to chop the onions...
0:55:55 > 0:55:57- I can do that. - ..the apricots, the olives.
0:55:57 > 0:56:00- You're going to do lots of chopping. - All chopping, basically.
0:56:00 > 0:56:04OK, and I just want to remove the excess fat from the...
0:56:04 > 0:56:07So, how's this inspired from a dish that you had
0:56:07 > 0:56:09when you were working at Tante Claire?
0:56:09 > 0:56:12- You were there five years? - Five years, yeah.
0:56:12 > 0:56:15So, I came down to Tante Claire as a little...
0:56:15 > 0:56:17what I thought was a hotshot 18-year-old.
0:56:17 > 0:56:19I thought I was the bee's knees.
0:56:19 > 0:56:23And I suddenly met Chef's size 12 shoe.
0:56:25 > 0:56:26He's calmed down a lot now.
0:56:26 > 0:56:29I wasn't quite such a hotshot after all.
0:56:29 > 0:56:31No, five great years and, you know...
0:56:31 > 0:56:36massive influence on my whole cooking career, really.
0:56:36 > 0:56:39How has this dish influenced you?
0:56:39 > 0:56:41Which part of this dish are you taking it from?
0:56:41 > 0:56:43We used to bone the lamb out like this...
0:56:43 > 0:56:46- Right.- ..and we used to do the same kind of stuffing,
0:56:46 > 0:56:50but the garnish is all changed into my own style.
0:56:50 > 0:56:52I just want to batten the fat out to get it nice and thin.
0:56:52 > 0:56:56- Yeah.- So we don't have big... thick bits of fat in there.
0:56:56 > 0:56:58There's lots of onion going in here, but this is...
0:56:58 > 0:57:02This is a compote, and we're going to cook it with Sichuan pepper.
0:57:02 > 0:57:05But instead of sticking the Szechuan in with the onions,
0:57:05 > 0:57:08we're going to wrap it in a little bit of muslin cloth.
0:57:08 > 0:57:12You get the flavour of the Szechuan, but you don't have to pick them all out.
0:57:12 > 0:57:14In there you've got some apricots.
0:57:14 > 0:57:16Apricots, a little bit of sweetness of the apricots.
0:57:16 > 0:57:19- A bit of lemon juice.- A touch of garlic you want in there, as well?
0:57:19 > 0:57:21A touch of garlic, as well, Chef.
0:57:21 > 0:57:25- OK.- So, I'm going to make the farce for the lamb.
0:57:25 > 0:57:28The dishes you do at your restaurant, they're quite hearty, aren't they?
0:57:28 > 0:57:32I mean, for a Michelin-star sort of menu, they are...
0:57:32 > 0:57:34- Well, yeah. - ..decent portions, aren't they?
0:57:34 > 0:57:35Yeah, exactly. But, you know...
0:57:35 > 0:57:38If you go to Koffman's, you get a decent portion.
0:57:38 > 0:57:40And people want to be fed, you know?
0:57:40 > 0:57:44It's not too much poncey food going on at the kitchen.
0:57:44 > 0:57:46It's all about the...
0:57:46 > 0:57:48It's all about the produce.
0:57:48 > 0:57:50And, you know, in Scotland,
0:57:50 > 0:57:52if they don't get fed properly. they don't come back.
0:57:52 > 0:57:55If you can't find the produce there,
0:57:55 > 0:57:58- you can't really find them anywhere. - Exactly.
0:57:59 > 0:58:01So, what have you got on the menu at the moment?
0:58:01 > 0:58:03What should people be looking out for?
0:58:03 > 0:58:05We're starting to come into spring now, so...
0:58:05 > 0:58:08Spring, you know, the lamb will be coming...
0:58:08 > 0:58:11Peas, broad beans, we're waiting for the fresh asparagus to come.
0:58:11 > 0:58:16We just work our menus depending on the seasons.
0:58:16 > 0:58:17We want that a bit hotter.
0:58:17 > 0:58:19OK.
0:58:19 > 0:58:22Right, you want to do this... this Sichuan pepper here.
0:58:22 > 0:58:25- Into the muslin, please.- Yeah.
0:58:25 > 0:58:27- Little bit of that.- OK, so...
0:58:27 > 0:58:28Wrap it around.
0:58:30 > 0:58:31There you go.
0:58:31 > 0:58:35I put my spinach into the pan with a little bit of olive oil.
0:58:35 > 0:58:39- This is just used as a little infusion in there, as well.- Yeah.
0:58:39 > 0:58:42What's the difference about that spinach to what we've got over here?
0:58:42 > 0:58:45This one is going to be part of the garnish.
0:58:45 > 0:58:47This is the leaf spinach.
0:58:47 > 0:58:49A nice way is a bit of olive oil in a hot pan,
0:58:49 > 0:58:54take a normal fork and stud it with a garlic clove,
0:58:54 > 0:58:57and then use that to mix the spinach.
0:58:57 > 0:59:01And you'll get a lovely mild flavour...
0:59:01 > 0:59:03of garlic into the spinach.
0:59:03 > 0:59:06- We've got some stock going in there as well.- Lovely.
0:59:06 > 0:59:08So, that gets cooked down for how long?
0:59:08 > 0:59:11We're going to cook that for about 20 minutes, nice and slowly.
0:59:11 > 0:59:13- Funnily enough...- There we go. - There you have it.
0:59:15 > 0:59:18- Right. - I'm just wilting that one down.
0:59:18 > 0:59:20You want me to do the pepper, then?
0:59:20 > 0:59:23If you could cut the pepper into little dice.
0:59:23 > 0:59:27- And the olives...please. - And the olives in there.
0:59:27 > 0:59:29We'll chop that and mix that with the kidney.
0:59:29 > 0:59:32This pepper, what you've done is put it on the...
0:59:32 > 0:59:36Beforehand, I put it on the naked gas here and burnt it.
0:59:36 > 0:59:38You can put it in the oven and cook it.
0:59:38 > 0:59:43Or even stick it on the barbecue... if you wanted.
0:59:43 > 0:59:45OK.
0:59:45 > 0:59:48There you go. And just wash off the skin.
0:59:48 > 0:59:50- There you go.- Am I doing all right?
0:59:50 > 0:59:53- Fine, yes.- He's saying nothing.
0:59:53 > 0:59:55- He's just looking at you.- Yeah!
0:59:55 > 0:59:58- I can tell by the look. - Is it still the same look?
0:59:58 > 1:00:01- Yeah, it's still the same look. - I'm much softer now.
1:00:01 > 1:00:02Much softer now.
1:00:02 > 1:00:05So, the spinach is wilted down now.
1:00:05 > 1:00:08We'll put that in the pan. Let's give that a wipe.
1:00:08 > 1:00:11OK, and then we're going to squeeze that.
1:00:11 > 1:00:15So, we want to get all the excess water out of the spinach.
1:00:15 > 1:00:19Now, the great thing about using this, particularly with keeping that
1:00:19 > 1:00:20sort of little bit of belly fat on there,
1:00:20 > 1:00:22it allows you to wrap it up, doesn't it, really?
1:00:22 > 1:00:25- It's important that you keep that on.- Yeah, very much.
1:00:25 > 1:00:26There's my kidney.
1:00:26 > 1:00:29But it is a little bit tricky to do it yourself, so...
1:00:29 > 1:00:32- Yeah, a little bit. Get the butcher to do it.- Yep.
1:00:32 > 1:00:36And, you know, I'm sure they'd be more than happy to do it.
1:00:36 > 1:00:38Especially on a Saturday morning.
1:00:38 > 1:00:41So, they've got the...
1:00:41 > 1:00:44- the chopped olives in here.- We're just going to saute the kidneys.
1:00:44 > 1:00:46OK.
1:00:46 > 1:00:49- Then you want that sort of finely diced.- Yes, please.
1:00:49 > 1:00:51Don't forget, you'll find Tom's recipe, along with
1:00:51 > 1:00:53all the other studio recipes on our website.
1:00:53 > 1:00:56Go to:
1:00:56 > 1:00:57- OK.- Right. So, we've got there...
1:00:57 > 1:00:59- That's all sweated off.- OK.
1:01:01 > 1:01:04- You've got the cold one? - You see, I'm running across there like that, right?
1:01:04 > 1:01:08- Ah, right, you've got the cold one. - Whenever I'm in his presence, I'm running.
1:01:08 > 1:01:11OK, so that's the... We've chilled that down, obviously,
1:01:11 > 1:01:14cos we're going to put it onto the raw meat.
1:01:14 > 1:01:17OK, season your meat, very important.
1:01:17 > 1:01:19- OK.- OK, what you could do is chop a bit of rosemary
1:01:19 > 1:01:21- and put that into the fat.- Yeah.
1:01:21 > 1:01:23If you wanted. OK.
1:01:23 > 1:01:25But you put the kidney in here, as well, yeah?
1:01:25 > 1:01:26Yeah, the kidney's in there.
1:01:26 > 1:01:30So, you get that lovely sweetness from the pepper, the kidney,
1:01:30 > 1:01:33and then just fold that belly meat...
1:01:33 > 1:01:35belly fat, sorry, over like so.
1:01:37 > 1:01:39And take a bit of crepinette, which...
1:01:39 > 1:01:43I seem to use every week that I'm on the show, but never mind.
1:01:43 > 1:01:45It is great, this, but people don't use it as much.
1:01:45 > 1:01:47- I mean, in France, they use it a lot, but...- Yeah.
1:01:47 > 1:01:50..particularly in the UK, we kind of don't really use it that much.
1:01:50 > 1:01:52Exactly, it's like an edible clingfilm.
1:01:52 > 1:01:54You've got to be careful you don't put too much.
1:01:54 > 1:01:55Again, these are all the things
1:01:55 > 1:01:57that are learned working at La Tante Claire.
1:01:57 > 1:02:01You know, these kind of things, and you fall back on them now.
1:02:01 > 1:02:03- And particularly this bit. - This bit, yeah.
1:02:03 > 1:02:06So I was saying in rehearsal, you know,
1:02:06 > 1:02:10when Chef taught me how to do this tying technique here,
1:02:10 > 1:02:13he gave me one opportunity to learn it,
1:02:13 > 1:02:15and I didn't learn it...
1:02:15 > 1:02:17the first time, and I said how things have changed,
1:02:17 > 1:02:19you know, now with my commis,
1:02:19 > 1:02:21- I do exactly the same test, you know.- Right.
1:02:21 > 1:02:24Cos if you show a young commis how to tie a piece of meat,
1:02:24 > 1:02:26you know, and they get it straight away, you're pretty impressed,
1:02:26 > 1:02:29you know... So, there we go. Look at that.
1:02:29 > 1:02:32- You've done that a few times before. - I've done that quite a lot, yeah.
1:02:32 > 1:02:36- OK.- Yeah, he's happy, look.
1:02:36 > 1:02:38- All these years later. - Yeah, exactly.
1:02:38 > 1:02:41Right, I'll turn that one up for you.
1:02:41 > 1:02:43- OK, so there we go.- So we're going to seal this.- Seal this.- Yep.
1:02:43 > 1:02:46Again, seasoning, vitally important.
1:02:46 > 1:02:49- Lovely and coloured.- I know you want some onions in, as well.
1:02:49 > 1:02:51Yeah, I'm going to put some onions in as well,
1:02:51 > 1:02:54cos that's going to add... Oops. ..a nice little bit of garnish.
1:02:54 > 1:02:56OK, a little clean-down.
1:02:56 > 1:02:58- There's a sink in the back, if you want to wash your hands.- Yep.
1:02:58 > 1:03:01- There you go.- There we go.
1:03:02 > 1:03:04So this gets roasted in the oven.
1:03:04 > 1:03:05- Yes...- Little bit of colour.
1:03:05 > 1:03:08- Yeah, you want to really colour that, as well.- Yep.
1:03:08 > 1:03:10You know, so you get all the lovely...
1:03:10 > 1:03:11You have to cook the crepinette a little,
1:03:11 > 1:03:13but you don't want to cook it on too high a heat,
1:03:13 > 1:03:15because if the crepinette bursts,
1:03:15 > 1:03:17of course, the spinach is going to pop out.
1:03:17 > 1:03:19OK, so that's lovely and coloured.
1:03:19 > 1:03:22What temperature would you cook that for, then, and how long?
1:03:22 > 1:03:25Yeah, that's going to take about 14 to 15 minutes,
1:03:25 > 1:03:27- depending on your piece. - There you go.
1:03:27 > 1:03:29OK, about 200.
1:03:29 > 1:03:31And then we're nearly ready to go.
1:03:31 > 1:03:33And then it's important to rest this, of course.
1:03:33 > 1:03:34Yeah, so that's rested.
1:03:34 > 1:03:38So, we've rested that for about a good seven, eight minutes.
1:03:38 > 1:03:40Just trim one end,
1:03:40 > 1:03:42trim the other.
1:03:42 > 1:03:43OK.
1:03:45 > 1:03:48And then with our...
1:03:49 > 1:03:51- ..special...- I suppose this sweetness with these,
1:03:51 > 1:03:54this would go really well with pork, as well.
1:03:54 > 1:03:56It would go lovely with pork. Yeah, very good.
1:03:56 > 1:03:59With this string I can just pull it off.
1:03:59 > 1:04:01Like so.
1:04:01 > 1:04:03Excuse me.
1:04:03 > 1:04:05And you can see how it's held it altogether,
1:04:05 > 1:04:07and the crepinette has just disappeared.
1:04:07 > 1:04:09It's just melted into it.
1:04:09 > 1:04:11Then in half.
1:04:13 > 1:04:15I can see you're raising your game today.
1:04:15 > 1:04:19That's it, I had to push the boundaries a wee bit today, yeah.
1:04:19 > 1:04:20- OK.- Right.- Here we go.
1:04:20 > 1:04:23- We've got our compote, we're happy?- Yep, right.
1:04:23 > 1:04:27It's a lovely, sweet compote. This is a great dish to do...
1:04:27 > 1:04:29The compote is great to do at home, because,
1:04:29 > 1:04:32you know, often, you know, when you're eating in fancy restaurants,
1:04:32 > 1:04:34you know, the sauces have been reduced for hours and hours,
1:04:34 > 1:04:36and you can't do that at home.
1:04:36 > 1:04:38So, the compote is a really good one to do at home.
1:04:38 > 1:04:41A little bit of seasoning on top of the meat.
1:04:41 > 1:04:43And you've got your...
1:04:43 > 1:04:45Leaves of baby spinach.
1:04:45 > 1:04:47- Lovely.- Then you've got your onions.
1:04:47 > 1:04:49And then these onions, which have been roasted...
1:04:49 > 1:04:53We can just separate the little cups of the onions
1:04:53 > 1:04:57and make that a little bit chefy, because Chef's here.
1:04:57 > 1:04:58- You happy with that?- There we go.
1:04:58 > 1:05:01I think I'm happy with that, but we'll see what he says.
1:05:01 > 1:05:03- Tell us the name of that dish, then. - OK, so it's saddle of lamb,
1:05:03 > 1:05:05stuffed with spinach and red pepper and kidney.
1:05:05 > 1:05:08And then a red onion compote cooked with Sichuan pepper.
1:05:08 > 1:05:10- And relax.- OK, thanks.- Done.
1:05:10 > 1:05:12LAUGHTER
1:05:16 > 1:05:20I have to say, it looks superb. What does it taste like, though?
1:05:20 > 1:05:22- There you go.- I can't wait. - Have a seat over here.
1:05:22 > 1:05:23Dive into that.
1:05:23 > 1:05:26Great thing about that, particularly that cut of meat,
1:05:26 > 1:05:29- is, literally, it is a solid piece of meat.- It is.
1:05:29 > 1:05:31- It's got that lovely fat around it, as well.- Yeah.
1:05:31 > 1:05:33That's where all the flavour is, is in the fat.
1:05:33 > 1:05:36- It's obviously Welsh lamb, yeah? - Welsh...
1:05:36 > 1:05:38But, of course, coming into season now.
1:05:38 > 1:05:41Yeah, the new season lamb, as well, coming soon, yeah.
1:05:41 > 1:05:43- Beautiful.- Happy with that? - Really great, yeah.
1:05:43 > 1:05:45The idea is to get a big mouthful,
1:05:45 > 1:05:47cos by the time it goes down that end...
1:05:47 > 1:05:49- That's it.- That's it. - That compote is great.
1:05:49 > 1:05:53And the stuffing you can mix and match. Like I said, you used the kidney in there...
1:05:53 > 1:05:56You don't have to put the kidney, it's not everyone's cup of tea,
1:05:56 > 1:05:58and the compote is good because it can be done at home, as well.
1:05:58 > 1:06:01It doesn't involve roasting big veal bones and lamb bones
1:06:01 > 1:06:03to make the sauce. So, good. Chef?
1:06:03 > 1:06:05Very nice. Made me 20 years younger.
1:06:05 > 1:06:07LAUGHTER
1:06:12 > 1:06:15It tasted amazing, and what more do you need than Pierre's approval?
1:06:15 > 1:06:17Kenny Atkinson couldn't get through an omelette challenge
1:06:17 > 1:06:19without being disqualified,
1:06:19 > 1:06:21but would he manage to make it onto the board
1:06:21 > 1:06:24when he was up against Shaun Rankin? Let's find out.
1:06:24 > 1:06:25It's the omelette challenge, Kenny,
1:06:25 > 1:06:29- there's no point looking at the board cos you're not on it.- I know.
1:06:29 > 1:06:31Shaun, pretty respectable time, 24.6 seconds.
1:06:31 > 1:06:33I think you can go quicker than this.
1:06:33 > 1:06:36Let's put the clocks on the screens. You know the story by now.
1:06:36 > 1:06:39- We need some butter. - Omelette cooked as fast as you can.
1:06:39 > 1:06:41Hold on a minute, I'll get some butter. Right.
1:06:41 > 1:06:44Put the clocks on the screens. Are you ready?
1:06:44 > 1:06:46I'll get you some butter. There you go.
1:06:46 > 1:06:49There's no shortage of this stuff here. Are you ready?
1:06:49 > 1:06:51Three, two, one, go.
1:06:54 > 1:06:57Kenny, the idea is not to get disqualified, mate.
1:07:13 > 1:07:14GONG CRASHES
1:07:16 > 1:07:17That's not an omelette.
1:07:17 > 1:07:19LAUGHTER
1:07:23 > 1:07:25Don't worry, Kenny, just get on the board.
1:07:25 > 1:07:26GONG CRASHES
1:07:26 > 1:07:29Yes! We're on it there. There you go. Right...
1:07:29 > 1:07:32Let's have a taste of this sort of stuff.
1:07:33 > 1:07:34LAUGHTER
1:07:34 > 1:07:36It's an omelette, look, it's set.
1:07:36 > 1:07:39It's an omelette and it's still got shell in it. It's lovely.
1:07:41 > 1:07:43Yep, it's all right.
1:07:43 > 1:07:45Kenny, little bit more of an omelette.
1:07:48 > 1:07:50Right, Kenny first.
1:07:55 > 1:07:57- You're on the board, mate. - Thank you very much.
1:07:57 > 1:07:59You did it...
1:07:59 > 1:08:03in 34.76 seconds,
1:08:03 > 1:08:05which is about...
1:08:06 > 1:08:08..there. Where are you? There.
1:08:08 > 1:08:12There. Shaun Hill, right next to Shaun Hill. Pretty respectable time.
1:08:12 > 1:08:14Right...
1:08:14 > 1:08:15Shaun...
1:08:17 > 1:08:18You think you were quicker?
1:08:18 > 1:08:20Mm...
1:08:20 > 1:08:23- Maybe.- You were.
1:08:23 > 1:08:24- Fantastic.- A lot quicker.
1:08:24 > 1:08:27Well, not that much quicker.
1:08:27 > 1:08:30You did 20.8 sec...
1:08:30 > 1:08:33- That's all right.- 22.08 seconds.
1:08:33 > 1:08:36So, you are just about there.
1:08:36 > 1:08:38Pretty good time. Pretty good time.
1:08:43 > 1:08:45Cracking stuff, well done, both of you.
1:08:45 > 1:08:48Now, inspired by his travels, Atul Kochhar is treating us
1:08:48 > 1:08:52to something a little different to his usual Indian cuisine,
1:08:52 > 1:08:53with a taste of South East Asia.
1:08:53 > 1:08:56- You've been travelling around the world.- I have been, yes.
1:08:56 > 1:08:58What have you brought along with you, then, sir?
1:08:58 > 1:09:00Well, I brought a lot of flavours.
1:09:00 > 1:09:03We've got turmeric, which we...
1:09:03 > 1:09:05- This is fresh turmeric, right? - Fresh turmeric root,
1:09:05 > 1:09:08galangal, lime leaf, fish paste,
1:09:08 > 1:09:10or you can call it prawn paste, shrimp paste,
1:09:10 > 1:09:13shallots, chillies, garlic. So, all these flavours...
1:09:13 > 1:09:15So, you're going to make a paste out of all of this stuff?
1:09:15 > 1:09:18I'll make a paste of all this, and I'll need your help, James.
1:09:18 > 1:09:20- I'm using scallops and prawns. - You want me to do all this, then.
1:09:20 > 1:09:23- I want to keep the head and the tail on.- OK, I can do that.
1:09:23 > 1:09:25Scallops, just the meat, I don't want the coral.
1:09:25 > 1:09:27- Just the centre part? - Just the centre part.
1:09:27 > 1:09:29I'll get a knife. Do you need a knife? Are you OK?
1:09:29 > 1:09:32No, I'm fine, that's fine. So, on your travels, you found this,
1:09:32 > 1:09:35but, you know, different style of curries from around the world.
1:09:35 > 1:09:38This is something different. But still coconut-based.
1:09:38 > 1:09:40Still coconut-based.
1:09:40 > 1:09:42Honestly, the spices are more or less the same
1:09:42 > 1:09:44- in all that part of the world.- Yeah.
1:09:44 > 1:09:48But the combination changes, like here I'm using turmeric.
1:09:48 > 1:09:51You go down to Thailand, they will use turmeric,
1:09:51 > 1:09:53but they also use a white turmeric,
1:09:53 > 1:09:55which, in India, we call it kachur.
1:09:55 > 1:10:00That's a beautiful flavour, very mild compared to this one.
1:10:00 > 1:10:02It's getting easier to get hold of, is fresh turmeric, now.
1:10:02 > 1:10:03It is very easy,
1:10:03 > 1:10:06but just in case you can't get hold of fresh turmeric,
1:10:06 > 1:10:09then I would use turmeric powder happily. It wouldn't be a problem.
1:10:09 > 1:10:14- So, remove the hard leaf off the lime grass, lemon grass.- Yeah.
1:10:14 > 1:10:18And just put in it there. Just a few slivers are fine.
1:10:18 > 1:10:19So, of all the places that you've travelled,
1:10:19 > 1:10:21and you've travelled around the world,
1:10:21 > 1:10:24where would you advise everybody to go for curry?
1:10:24 > 1:10:26From the United Kingdom, I would say go to Birmingham.
1:10:26 > 1:10:29No, not Birmingham. From around the world, I'm on about.
1:10:29 > 1:10:31- We need one here. - LAUGHTER
1:10:31 > 1:10:34He's been all the way around the world, and he says Birmingham.
1:10:34 > 1:10:36- Leicester. - Leicester's pretty good for curry.
1:10:36 > 1:10:40Leicester is pretty good. I think Madhur Jaffrey would say go to Leicester.
1:10:40 > 1:10:43I respect her thought, but I think when it comes to British curries,
1:10:43 > 1:10:44Birmingham takes the crown.
1:10:44 > 1:10:47But coming back to our taste and flavours,
1:10:47 > 1:10:51I would say, at the moment, I'm quite focused on Burmese curries.
1:10:51 > 1:10:54I love Burma as a country.
1:10:54 > 1:10:56And the flavours coming out of Burma are just tremendous.
1:10:56 > 1:10:58They are big, and they're beautiful flavours
1:10:58 > 1:11:01because they're a huge combination of Thai,
1:11:01 > 1:11:05Cambodia, Vietnam, India, so it has embraced all those cultures
1:11:05 > 1:11:07and made their own culture very, very rich.
1:11:07 > 1:11:09Now, you've left the skins on the ginger
1:11:09 > 1:11:12and the galangal and stuff like that.
1:11:12 > 1:11:13- Yes.- You don't need to peel it?
1:11:13 > 1:11:15You don't need to peel it, wash it really well,
1:11:15 > 1:11:18because I do believe that skin also has got beautiful flavour,
1:11:18 > 1:11:19you can use that.
1:11:19 > 1:11:21So what I have here is galangal, ginger,
1:11:21 > 1:11:25lemon grass, some toasted coriander seeds, cumin seeds.
1:11:25 > 1:11:27Look, you have to measure it very carefully,
1:11:27 > 1:11:29guys, when you're cooking.
1:11:29 > 1:11:32This is the most important part of cooking curry.
1:11:32 > 1:11:34You make it look easy, though, that's the thing.
1:11:34 > 1:11:37I think spices are just flavours and seasonings.
1:11:37 > 1:11:40You have to use them the way you like it,
1:11:40 > 1:11:41according to your own tolerance,
1:11:41 > 1:11:44and you find it as you cook along with them.
1:11:44 > 1:11:48So, I was just sharing this thought that I love cooking with spices.
1:11:48 > 1:11:51So, whereabouts is this dish from, then?
1:11:51 > 1:11:53Where did you find this one from?
1:11:53 > 1:11:56This is from Laos, which is a country tucked away.
1:11:56 > 1:11:57This is shrimp paste.
1:11:57 > 1:12:01It's tucked away between Cambodia, Vietnam and Thailand.
1:12:01 > 1:12:04- It's not on the coast, is it? - No, it's not on the coast.
1:12:04 > 1:12:07It's a landlocked space, and that's the irony.
1:12:07 > 1:12:10Originally, it was a veg curry/chicken curry,
1:12:10 > 1:12:12but I tried making scallops and prawns with that,
1:12:12 > 1:12:14and it worked really well.
1:12:14 > 1:12:15So, I'll take this away,
1:12:15 > 1:12:18I'll just add a little bit of red chilli powder, as well.
1:12:18 > 1:12:21- I know Martin likes chillies, don't you, Martin?- Absolutely.
1:12:21 > 1:12:23So, we'll put all that in here.
1:12:23 > 1:12:25So, the shrimp paste, you get different types.
1:12:25 > 1:12:27Does it matter which one it is? Prawn, squid? Doesn't matter?
1:12:27 > 1:12:31If you can get hold of Laotian shrimp, or Thai would do.
1:12:31 > 1:12:34- Yeah. - Thai paste is also equally good.
1:12:34 > 1:12:37It does matter, because they are quite patriotic
1:12:37 > 1:12:39about what they use and how they use...
1:12:39 > 1:12:42When it comes to fish sauce, also,
1:12:42 > 1:12:44Thai don't like using Cambodian fish sauce,
1:12:44 > 1:12:47and Vietnamese like their own.
1:12:47 > 1:12:49So, there's always an issue on that.
1:12:50 > 1:12:52Need a little bit more water.
1:12:52 > 1:12:55- So the water's used to create the paste, then?- Yes.
1:12:55 > 1:12:59Don't add too much water, otherwise it'll take too much time.
1:12:59 > 1:13:01I'm using veg oil,
1:13:01 > 1:13:04and vegetable oil is often the best oil
1:13:04 > 1:13:06when it comes to make the curries,
1:13:06 > 1:13:09because you have to draw the flavours out of the spices.
1:13:09 > 1:13:11You've probably noticed this already.
1:13:11 > 1:13:14- I always get the rubbish jobs. - You've got the messy job.- Yeah.
1:13:14 > 1:13:16- You've done it very well, though. - Yeah, thank you.
1:13:16 > 1:13:19You don't want the roe in these, do you?
1:13:19 > 1:13:23- If you need an assistant, let me know.- Yes! There you go...!
1:13:24 > 1:13:28- We've got three, that'll be enough.- I've cut this pineapple.- OK.
1:13:28 > 1:13:31Now, you're saying that this wasn't made with fish
1:13:31 > 1:13:33when you were over there?
1:13:33 > 1:13:36No, it wasn't. It was made with chicken.
1:13:36 > 1:13:40I kind of thought that I'll use...
1:13:40 > 1:13:43Originally, I thought a fish will do,
1:13:43 > 1:13:45but then when I tried with scallops and prawns,
1:13:45 > 1:13:46it worked out really well.
1:13:46 > 1:13:49Am I right in thinking they don't have much...? Seasoning-wise.
1:13:49 > 1:13:52Salt and pepper, they don't use it as much - they use a lot of lime,
1:13:52 > 1:13:55and the fish sauce, being quite salty as well, that kind of thing.
1:13:55 > 1:13:56They don't use salt at all, James,
1:13:56 > 1:13:59because the fish sauce has got so much salt,
1:13:59 > 1:14:02it's all the sardines which are pressed together with salt.
1:14:02 > 1:14:06- Yeah.- As if you're making wine out of it.- Yeah.
1:14:06 > 1:14:08You don't need to add any salt,
1:14:08 > 1:14:10so they often say, "Add fish sauce to taste."
1:14:10 > 1:14:14- Sorry.- I'll get rid of that. - Thank you, thank you so much.
1:14:14 > 1:14:16Right, so this is done.
1:14:18 > 1:14:20You want me to pan-fry the...
1:14:21 > 1:14:24- ..the fish as well? - My paste is almost ready.
1:14:26 > 1:14:27All right, it's looking good.
1:14:27 > 1:14:30- It's really thick and nice. - That's good.
1:14:30 > 1:14:32So, the green is the coriander that you put in?
1:14:32 > 1:14:35The green is the coriander. Thanks, James.
1:14:35 > 1:14:37So, it's a slightly rustic paste, it'll do.
1:14:40 > 1:14:42And you have to cook it off really well,
1:14:42 > 1:14:45because all the raw garlic, ginger, galangal,
1:14:45 > 1:14:49that needs to be cooked through to get the flavours out.
1:14:49 > 1:14:50I'll get you another bit.
1:14:50 > 1:14:53If I was cooking in my mum's kitchen, she would give me...
1:14:53 > 1:14:55Yeah, you are doing the same thing what she was...
1:14:55 > 1:14:58"Don't waste anything!"
1:14:58 > 1:15:00Right. Little bit there.
1:15:00 > 1:15:03And you want me to pan-fry these bits of fish, yeah?
1:15:03 > 1:15:04I'll just cut some...
1:15:06 > 1:15:09Round those off. Spring onion.
1:15:09 > 1:15:11That can also go in with the pineapple later.
1:15:11 > 1:15:14I take it you get plenty of sweetness from the pineapple,
1:15:14 > 1:15:17as well, so no need to add salt and pepper in it at all, really.
1:15:17 > 1:15:21I would actually add fish sauce to it at this stage.
1:15:21 > 1:15:22That gives the salt, as well,
1:15:22 > 1:15:24and the strong fishy taste that you need.
1:15:24 > 1:15:27- That's the seasoning, really. - That's the seasoning, and I have got
1:15:27 > 1:15:30a lot of sugar. They use a lot of sugar. They've got a sweet tooth.
1:15:30 > 1:15:32Is it palm sugar, or do they just use normal...?
1:15:32 > 1:15:35- They will often use palm sugar, James.- Right. - But we can use brown sugar
1:15:35 > 1:15:38or white sugar if we don't have the palm sugar at home.
1:15:38 > 1:15:41Purposely, I'm using white sugar. So, once the paste
1:15:41 > 1:15:44has started coming together, we'll add the lime leaves.
1:15:44 > 1:15:49And always remove the vein, because that vein is kind of inedible...
1:15:49 > 1:15:50Right.
1:15:50 > 1:15:52..and can irritate sometimes.
1:15:52 > 1:15:55Now, on your travels, you've got curries in there from
1:15:55 > 1:15:58all over the place. Where else have you visited on your travels?
1:15:58 > 1:16:00I actually went to...
1:16:00 > 1:16:04Of course, I did a lot of Europe, and UK was my prime target,
1:16:04 > 1:16:07but apart from that, I saw Sri Lanka,
1:16:07 > 1:16:10- a little bit of Pakistan and Afghanistan.- Right.
1:16:10 > 1:16:12A lot of Middle Eastern curries, which I really love,
1:16:12 > 1:16:14because Middle East is coming...
1:16:14 > 1:16:16Middle East has always had the spice trade,
1:16:16 > 1:16:19they were the first one to discover the spice trade,
1:16:19 > 1:16:22and then they have infused those flavours in their own food,
1:16:22 > 1:16:23and it's doing really well.
1:16:23 > 1:16:25So, there's a samak...
1:16:25 > 1:16:29They call it samak quwarmah, which is fish korma.
1:16:29 > 1:16:31- Right.- That's a beautiful curry.
1:16:31 > 1:16:34It's made... I made it with red snapper.
1:16:34 > 1:16:37And they have their own way of using it, and if you look at...
1:16:37 > 1:16:41- spices from Sudan...- Yep. - ..they use a spice paste
1:16:41 > 1:16:45which has got a high flavour of clove and cumin
1:16:45 > 1:16:47and black pepper.
1:16:47 > 1:16:49It's really hot, but very fragrant.
1:16:49 > 1:16:51- Right.- Very, very fragrant.
1:16:51 > 1:16:53Well, these prawns are about 30 seconds away.
1:16:53 > 1:16:56- 30 seconds away, so is my sauce. - Right, are you going to put the...
1:16:56 > 1:17:01- Add the sugar.- ..sugar in? - Lots of sugar.
1:17:01 > 1:17:02You need the sweet...
1:17:02 > 1:17:05flavour. The coconut will give a sweet flavour as well.
1:17:06 > 1:17:09And I'll add pineapple, basil...
1:17:11 > 1:17:12..and the spring onions.
1:17:15 > 1:17:18There you go. There's the prawns going that way.
1:17:18 > 1:17:20Lime juice, just to cut the sweetness, and the rich...
1:17:20 > 1:17:22What about the salad to go with this, then?
1:17:22 > 1:17:24That's just a rough salad, James, just mixed salad.
1:17:24 > 1:17:26Thank you for helping me on that. I almost forgot about it.
1:17:26 > 1:17:29- Spring onions, chillies. - Spring onions, chillies,
1:17:29 > 1:17:32any type of lettuce.
1:17:32 > 1:17:34They like to have a salad on the side, if not rice.
1:17:39 > 1:17:42Always competitive, chefs.
1:17:42 > 1:17:44Right. Little bit of tomato in there.
1:17:44 > 1:17:46- That's good, that's good. - So, it literally is like this.
1:17:46 > 1:17:49- This is how you did it in rehearsal. - Absolutely.
1:17:49 > 1:17:53- Perfect. Just salt and pepper and a dash of lime juice. That's it.- OK.
1:17:53 > 1:17:55- I've got the lime juice...lime here for you.- OK.- Thank you.
1:17:55 > 1:17:58- Pepper, there you go.- That'll do it.
1:17:58 > 1:18:00- I like my area clean.- All right.
1:18:02 > 1:18:05- Right. We're nearly there. - Taste it quickly.
1:18:05 > 1:18:07And your restaurants are still going well?
1:18:07 > 1:18:09You're opening another one in Kent, I believe?
1:18:09 > 1:18:13I open Indian Essence in Petts Wood, Bromley.
1:18:13 > 1:18:15- Right.- Doing really well.
1:18:15 > 1:18:17- Yeah.- Talking about the restaurant, the menus...
1:18:17 > 1:18:21I was planning menus for Benares Blend
1:18:21 > 1:18:24and Benares as such, thinking of summer and spring.
1:18:24 > 1:18:27Last night, I was scribbling around
1:18:27 > 1:18:30and slept thinking about spring, woke up, it was autumn.
1:18:30 > 1:18:36- Winter!- It was, yeah, autumn. Winter, big-time.- Can I use...?
1:18:36 > 1:18:38Can I use this plate to pour the prawns straight in?
1:18:38 > 1:18:42Yeah. There you go. Yeah. Straight on there.
1:18:42 > 1:18:44- That one.- Great. Thank you.
1:18:45 > 1:18:47Prawns and the scallops.
1:18:49 > 1:18:50So...
1:18:52 > 1:18:55What was it traditionally done, when you first saw this?
1:18:55 > 1:18:57It was actually a chicken curry, and then somebody cooked
1:18:57 > 1:18:59- a tofu/pineapple curry for me. - Yeah.
1:18:59 > 1:19:01And I thought, "You know what?
1:19:01 > 1:19:05"Scallops have got such a beautiful flavour, and so does prawn."
1:19:05 > 1:19:07Especially when the prawns are cooked on...
1:19:07 > 1:19:09- with the shell and head on.- Yeah.
1:19:09 > 1:19:11They taste so nice. So, so nice.
1:19:11 > 1:19:15- And I would love to pour some juice on that top.- OK.
1:19:15 > 1:19:17I'll let you get... There's a spoon for you.
1:19:19 > 1:19:23- Spoon for you there, if you want it. - Much better.
1:19:23 > 1:19:25- So, pineapple is just lightly cooked.- Yeah.
1:19:25 > 1:19:27So is spring onion.
1:19:27 > 1:19:28Don't put too much curry.
1:19:28 > 1:19:31You can actually cook everything in the sauce as well,
1:19:31 > 1:19:33but seafood has got such a beautiful flavour.
1:19:33 > 1:19:36- I'll let you put some basil on it. - Thank you, Chef.
1:19:37 > 1:19:39- A little bit of this oil on the top. - Yes!
1:19:39 > 1:19:41- There you go. - Just a few basil leaves.
1:19:41 > 1:19:43So remind us what that is again.
1:19:43 > 1:19:48It's Laotian pineapple, scallop and prawn curry,
1:19:48 > 1:19:50- with a salad.- Looks delicious.
1:19:55 > 1:19:59- Looks good. Right, you can bring it over.- I will.- Wow!
1:19:59 > 1:20:02- Dive into that. Tell us what you think of that one.- Smells delicious!
1:20:02 > 1:20:04I just got left with a bowl of salad. Cheers for that.
1:20:04 > 1:20:07- Thanks.- Cheers. - We'll be all right.- Thank you.
1:20:07 > 1:20:09The pineapple in there works fantastic.
1:20:09 > 1:20:11I've had it before with... over that neck of the woods
1:20:11 > 1:20:12with mango in there, as well.
1:20:12 > 1:20:15Mango would work really well. Raw mango.
1:20:15 > 1:20:18- Raw, and also the green mangoes. Like you were saying.- Yes.
1:20:18 > 1:20:20- Nice and simple. - Put a bit of pomegranate in there,
1:20:20 > 1:20:23- add a bit of colour, as well, something pretty.- There you go.
1:20:23 > 1:20:24- So quick, as well.- Mm! Delicious!
1:20:24 > 1:20:28Tastes so good. I think that's the key to it, the speed at which you cook it.
1:20:32 > 1:20:35The pineapple adds a lovely, fruity sweetness to that dish.
1:20:35 > 1:20:37It was sensational stuff there from Atul.
1:20:37 > 1:20:40Now, when Tom Parker Bowles came into the studio
1:20:40 > 1:20:42to face his food heaven or food hell,
1:20:42 > 1:20:44tomatoes were at the top of his list.
1:20:44 > 1:20:48And would it really get his goat if he ended up with food hell?
1:20:48 > 1:20:50What happened? Let's find out.
1:20:50 > 1:20:53Right, it's time to find out whether I'll be sending Tom
1:20:53 > 1:20:54to either food heaven or food hell.
1:20:54 > 1:20:57Tom, just to remind you, your version of food heaven...
1:20:57 > 1:20:59- Tomatoes... Delicious. - Tomatoes would be these.
1:20:59 > 1:21:02I could do a tomato tart with Emmenthal cheese, bit of mustard,
1:21:02 > 1:21:05a nice little rocket salad, or...
1:21:05 > 1:21:08food hell. The dreaded goat's cheese, which I'm going to do twice.
1:21:08 > 1:21:10Goat's cheese stuffed inside a chicken, roasted,
1:21:10 > 1:21:13goat's cheese on the top, Mediterranean veg salad.
1:21:13 > 1:21:15How do you think the viewers have done?
1:21:15 > 1:21:18- How do you think your mother's been voting? - I hope she...- She's been watching.
1:21:18 > 1:21:21I do hope that she's voted for the tomatoes, but...
1:21:21 > 1:21:23it's going to be the goat's cheese, isn't it?
1:21:23 > 1:21:25They just want to see me grimace, which I will.
1:21:25 > 1:21:27I can guarantee I'll give you some drama.
1:21:27 > 1:21:30Well, Mother, you need to change your mobile and put it on rapid text, because...
1:21:31 > 1:21:33..your son's eating food hell.
1:21:35 > 1:21:38- 54%, so lose the tomatoes. Lose that, guys.- OK.
1:21:38 > 1:21:40We still need the pestle and mortar, there we go.
1:21:40 > 1:21:42Right, so what we're going to do...
1:21:42 > 1:21:44First off, guys, I need you to sort out the veg.
1:21:44 > 1:21:46Nice, thin strips of aubergine, which we've got here.
1:21:46 > 1:21:48We've got some peppers and some courgettes.
1:21:48 > 1:21:51We're going to lose that. And we're going to char-grill those.
1:21:51 > 1:21:53- Don't be depressed, it's fine. - I'm really depressed.
1:21:53 > 1:21:56- Thanks.- Now, get me a small knife.
1:21:56 > 1:21:58What we're going to do with this is just...
1:21:58 > 1:22:01Starting off with our chicken here. We've got a nice bit of chicken breast.
1:22:01 > 1:22:04What I'm going to do is just make a little hole in the surface.
1:22:04 > 1:22:06Now, this is organic chicken breast.
1:22:06 > 1:22:09You're ruining a perfectly good bit of organic chicken breast...
1:22:09 > 1:22:11Well, it's not my fault. People have voted.
1:22:11 > 1:22:13I just cook it. There's nothing I can do about it.
1:22:13 > 1:22:15I'm sure it will taste delicious when you cook it.
1:22:15 > 1:22:17Then we've got some cheese in here.
1:22:17 > 1:22:20Now, we've got different types of these. This is a Welsh herb log.
1:22:20 > 1:22:22This is like a hard goat's cheese.
1:22:22 > 1:22:26This one is Gevrik, which is also a lovely Cornish goat's cheese.
1:22:26 > 1:22:28We've obviously got the French goat log.
1:22:28 > 1:22:32And then Perroche, which is this stuff from Hereford. Here...
1:22:32 > 1:22:35Actually, that's not bad. It's got herbs...
1:22:35 > 1:22:37Herby, rosemary. It comes from Hereford.
1:22:37 > 1:22:40But it's a really good cheese if you pop it inside here,
1:22:40 > 1:22:41because it's got the herbs in it.
1:22:41 > 1:22:43Some of them...
1:22:43 > 1:22:46have got dill in, some have got black pepper, and some are plain.
1:22:46 > 1:22:47So, make sure you buy the one with rosemary,
1:22:47 > 1:22:50but I suppose the dill one would be quite all right.
1:22:50 > 1:22:53I mean, they look beautiful, don't they? I wish I did like them.
1:22:53 > 1:22:56They look fantastic! Delicious.
1:22:56 > 1:22:59Made with the most popular milk in the world. Do you know that?
1:22:59 > 1:23:02- Is it?- Yeah. Goat's milk, the most popular milk in the world.
1:23:02 > 1:23:05- That's interesting.- I don't know who did the research on this,
1:23:05 > 1:23:09- but there are over 440 million goats in the world. - Must have been drunk at the time.
1:23:09 > 1:23:11Yeah, somebody must have been. 440 million goats.
1:23:11 > 1:23:15- A little bit of olive oil in there. - Oh, sorry. Scary, I've been scared.
1:23:15 > 1:23:18You've got to work for your lunch. You're probably not going to eat it, but...
1:23:18 > 1:23:20- How much do you want on there? - That's all right.
1:23:20 > 1:23:22- Salt and pepper.- Yeah. - A bit of seasoning.
1:23:22 > 1:23:24Sure that pan's hot enough?
1:23:24 > 1:23:27- It's fine.- Look at the amount of salt you're using!
1:23:27 > 1:23:30- You're a salt junkie, James. - Just take a little bit off, then.
1:23:30 > 1:23:32I'm going to season this.
1:23:32 > 1:23:35- What's this basil for, mate?- I want you to make some pesto.- Pesto?
1:23:35 > 1:23:38- Yes, please. I need to keep you busy.- OK.
1:23:38 > 1:23:40So, decent amount of pesto.
1:23:40 > 1:23:43- All this is going to melt? - This particular cheese won't,
1:23:43 > 1:23:45because this will still stay firm, you see?
1:23:45 > 1:23:49The cheese that's going to melt is the cheese that I'm going to put on the top.
1:23:49 > 1:23:52Is it a strong one? They can be very strong or quite weak, some cheeses.
1:23:52 > 1:23:54- I'm going to put a really strong one...- Yeah, great.
1:23:54 > 1:23:57I can't believe this is from a man who eats cockroaches
1:23:57 > 1:24:00- and stuff like that.- I know, but this is the worst of all.
1:24:00 > 1:24:02- But you have eaten cockroaches? - Yes. I mean, I ate...
1:24:02 > 1:24:06On The Year of Eating Dangerously, I ate all sorts of things, but what I was hoping to do is,
1:24:06 > 1:24:08rather than just laughing at other food,
1:24:08 > 1:24:11it was a love of food, a love of travel and just stuffing my fat,
1:24:11 > 1:24:14greedy belly around the world, and eating a few weird things
1:24:14 > 1:24:17- on the way, but trying to make them seem normal within context.- Yeah.
1:24:17 > 1:24:18Although some of them aren't.
1:24:18 > 1:24:20Some of them are very odd, like silkworm pupae in Korea.
1:24:20 > 1:24:23They were filthy, really, and the children eat them like sweets,
1:24:23 > 1:24:25- but they're absolutely filthy. - Really?- Yeah.
1:24:25 > 1:24:29- Taste like graves, freshly dug graves.- Revolting, revolting.
1:24:29 > 1:24:32Anyway, so just to let you know, we've got our courgettes
1:24:32 > 1:24:36and our aubergines and our peppers char-grilling away nicely.
1:24:36 > 1:24:39Over here, we've got our chicken. Now, this needs to bake now, in the oven.
1:24:39 > 1:24:44So, pop it in the oven, and it needs to cook for about ten minutes in a hot pan, like that.
1:24:44 > 1:24:46And I've got one that's cooking away nicely.
1:24:46 > 1:24:49- There we go. Take this out. - What's it smell like?
1:24:49 > 1:24:50- Sorry?- What's it smell like?
1:24:50 > 1:24:53It smells all right! Don't worry, it'll be fine.
1:24:53 > 1:24:56Absolutely fine. I think this pesto will be all right.
1:24:56 > 1:25:00Accumulation of three Michelin stars, these boys, making this.
1:25:00 > 1:25:02So, then... So what have you got in there?
1:25:02 > 1:25:06- Everything but the kitchen sink. Basil...- You've got basil, pine nuts.- ..garlic.
1:25:06 > 1:25:09- Garlic.- And I'm going to put the cheese last. - Salt, pepper, olive oil.
1:25:09 > 1:25:13- Salt, pepper, olive oil. - Parmesan, we've got a grater.
1:25:13 > 1:25:14I'm going to top the cheese on there.
1:25:14 > 1:25:17I just know, cos he does like that sort of thing.
1:25:17 > 1:25:19- It's not my fault!- I know!
1:25:19 > 1:25:21Then this goes straight under the grill.
1:25:21 > 1:25:23Under the grill, nicely.
1:25:25 > 1:25:28Keep that in there. That should just cook for a couple of seconds.
1:25:28 > 1:25:29Meanwhile, our veg is ready.
1:25:29 > 1:25:32- Have you done that, boys, or not? - Yeah.
1:25:32 > 1:25:36- Just about, yeah.- This is like a Mediterranean sort of dish, is it?
1:25:36 > 1:25:39Yeah, but what we're going to do is just take the...
1:25:39 > 1:25:40take the potatoes, and you're going to...
1:25:40 > 1:25:43- If you can cut these in half, boys. - Yes, Chef.
1:25:43 > 1:25:45Put them through that pesto a little bit,
1:25:45 > 1:25:47- just a little bit through there.- OK.
1:25:47 > 1:25:49- If you can cut those in half. - We can do that.
1:25:49 > 1:25:53- I'll do that, you just cut the potatoes.- Fine.- Off you go.
1:25:53 > 1:25:56- You're getting bossy again. - I'm not getting bossy!- You are.
1:25:56 > 1:25:58- This is my turn to cook, you see. - I know. Those look really good.
1:25:58 > 1:26:01Char-grilled... I mean, char-grilled veg I just love.
1:26:01 > 1:26:03I think the secret of it is, though,
1:26:03 > 1:26:06a lot of people just get one of these griddle pans and put olive oil over the top.
1:26:06 > 1:26:08The secret with the griddle pan,
1:26:08 > 1:26:11I don't know about you, but always oil the product, never the pan.
1:26:11 > 1:26:14It fills in the grooves and you're using a frying pan.
1:26:14 > 1:26:17- And you defeat the object, don't you?- Yeah.- What you want is...
1:26:17 > 1:26:20the meat or the veg to actually come away from the pan themselves,
1:26:20 > 1:26:22so you get these beautiful lines over the top.
1:26:22 > 1:26:26So, what I'm going to do now... He likes his salt, as well.
1:26:26 > 1:26:28You chefs and your salt.
1:26:28 > 1:26:31- English salt.- What is it, Maldon? - It is. It is.
1:26:31 > 1:26:34- From Essex, isn't it? There you go. - Fantastic salt.
1:26:34 > 1:26:38So, we take a few of these... like that.
1:26:38 > 1:26:41- A nice dollop of that.- Lovely! - A dollop of that.
1:26:41 > 1:26:44- Make sure it's seasoned, boys. Make sure it's nice, you know.- Hello!
1:26:44 > 1:26:47Nice... Nicely seasoned.
1:26:47 > 1:26:49- Have a word with him, will you?- Spicy, spicy.
1:26:49 > 1:26:50Just that on the side, like that.
1:26:50 > 1:26:54And then we can take our chicken out. This is the great thing about this.
1:26:54 > 1:26:56You won't be doing it for a dinner party,
1:26:56 > 1:26:59but the good thing about this, if you were going to do this,
1:26:59 > 1:27:01you can make it, pop it in the oven, cook it,
1:27:01 > 1:27:04and then just before you wanted it, top every one of them with cheese,
1:27:04 > 1:27:06and whack it under the grill, like that.
1:27:07 > 1:27:10- There you go. Oh! Look at that!- Mm.
1:27:10 > 1:27:12A beautiful scent of goat's cheese.
1:27:12 > 1:27:15- It looks good.- Goat's cheese heaven! It looks good, doesn't it?
1:27:15 > 1:27:18- It does look good, yeah.- Now, a bit like... A bit like what...
1:27:18 > 1:27:21Nick needs to do, you need to allow this to rest before you eat it.
1:27:21 > 1:27:23There you go.
1:27:23 > 1:27:25There you go. A bit of that on there.
1:27:25 > 1:27:27And then we'll take a bit of this olive oil,
1:27:27 > 1:27:28so we don't waste anything.
1:27:28 > 1:27:31Particularly, this has still got the goat's cheese on it.
1:27:31 > 1:27:35Just... That doesn't smell too bad, that one, actually.
1:27:35 > 1:27:37- You like this, don't you? - It's the topping one...
1:27:37 > 1:27:40- It's a nice creamy one, this one. - I don't mind that so much.
1:27:40 > 1:27:43- It's this top one that's scaring me. - Is it?- Yeah.- Over the top.
1:27:43 > 1:27:47- Tom, grab your tools.- Thank you. - That is your idea of food...
1:27:47 > 1:27:50- Hell.- There we go.- Hopefully not. - Trying to convince you.
1:27:50 > 1:27:52I have to get it all in one mouthful...
1:27:52 > 1:27:54You don't have to get it all in one mouthful.
1:27:54 > 1:27:57- Not the whole thing. OK, here we go. - It's just oozing with goat's cheese, Tom.
1:27:57 > 1:27:59Oh, God... That is a real...
1:27:59 > 1:28:02Don't say anything bad. Your mother's watching.
1:28:02 > 1:28:04I'll have to be nice. I'm going to mix it with everything
1:28:04 > 1:28:07- just so it doesn't... take on the...- Go on.
1:28:07 > 1:28:10- It's going to be hot. - Just get it in your mouth! Come on!
1:28:10 > 1:28:12Football will be on a minute!
1:28:12 > 1:28:13Mm...
1:28:13 > 1:28:15- Do you need the sink?- You do...
1:28:16 > 1:28:20On that note, I'll go and get the wine out of the fridge.
1:28:20 > 1:28:22Bring out the glasses, guys.
1:28:22 > 1:28:24- It's nicer than I thought. - You like that?
1:28:24 > 1:28:26- Much nicer than I thought. - Thank you.
1:28:26 > 1:28:28I still hate goat's cheese, but you've done it justice.
1:28:32 > 1:28:35Somehow, I don't think Tom will be making that dish at home.
1:28:35 > 1:28:38I'm afraid that's all we've got time for on today's Best Bites.
1:28:38 > 1:28:41If you'd like to try to cook any of the fabulous food you've seen
1:28:41 > 1:28:44on today's programme, including that last recipe, you can find
1:28:44 > 1:28:47all the studio recipes on our website. Go to bbc.co.uk/recipes.
1:28:47 > 1:28:51There are loads of fantastic foodie ideas on there to choose from.
1:28:51 > 1:28:54Have a great week, get cooking. I'll see you very soon. Bye for now.