20/03/2016 Saturday Kitchen Best Bites

Good morning. We've got a mouthwatering menu of fabulous food

lined up for you over the next 90 minutes. Trust me, you won't

want to miss it. This is Saturday Kitchen Best Bites.

Welcome to the show.

World-class chefs will be serving top-class food.

There's a healthy offering of celebrity guests, too.

Coming up on today's show,

New Zealander, Annabel Langbein,

treats us to a zingy beef salad

with prawn finger rolls

and a sticky chilli jam.

Tom Kitchin cooks a sensational stuffed saddle of lamb

and serves it with a rich red onion compote.

He stuffs the lamb with spinach, red pepper, and kidneys

before searing the meat and roasting it in the oven.

Atul Kochhar packs a real punch

with his delicious pineapple, prawn and scallop curry.

The curry paste is made out of a whole host of spices,

including turmeric, galangal and cumin,

and the curry is simply served with a salad.

And Tom Parker Bowles faces his food heaven or food hell.

Will he get his food heaven,

a tomato, cheese and grainy mustard tart?

Or will he get his dreaded food hell,

goat's cheese-stuffed-and-topped chicken breast

with roasted veg and potatoes.

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

But first up is the Swedish sensation, Niklas Ekstedt.

He certainly knows a thing or two about

cranking up the heat in the kitchen,

and he's got some smoking scallops

lined up for us today. Enjoy this one.

-Great to have you on the show, Niklas.

-Nice to be here.

On the menu as well, we've got in straightaway.

-What are we going to do with this?

-We're going to do a gravadlax.

-Gravadlax.

-Super simple, Swedish classic dish.

OK, so what do you need for gravadlax then, first of all?

The same amount of salt and sugar, a little more sugar,

and then you just put that in.

Do you want some pepper?

A little bit of pepper in that. That's perfect, thank you.

-That's it, OK.

-And then dill, super important.

If you just add dill, it's Swedish.

That's it. LAUGHTER

It's like when you're cooking Indian,

-you just add onions, it's Indian.

-Exactly.

Swedish, you have dill as well.

But take these stems, then I kind of crush them

and get that oil out of there so the flavour comes out,

and I just stick that in a bag and in the refrigerator.

-Can you open the scallops for me?

-I can do that, yeah. No problem.

So tell us about your new restaurant.

I mentioned it's an open-plan fire.

It's three years old now, so it's not...

Not really new. LAUGHTER

-No.

-But it is relatively, I mean,

the way that the food scene's going in...over that neck of the woods,

everything's into sort of molecular sort of stuff.

-You've gone against that...

-Yeah, I grew tired of it.

I did it as well, and then I just wanted to go back to the roots

and do cooking the way that we cooked hundreds of years ago,

so, the traditional way of cooking Nordic food.

So, I just got rid of electricity and got loads of birch wood

and now I cook everything over an open fire.

-With no electricity?

-No electricity, no,

and no amber either,

you know, we do open-fire birch-wood cooking.

And that must be incredibly difficult, really,

in terms of the menu. You've got to really think of things a lot more.

-We do, and we have to chop a LOT of wood.

-Right.

-LAUGHTER

-A LOT of it.

So, I have one guy down in the basement just chopping wood

-all day long.

-But how do you get the oven then?

Because, obviously, open-plan fire,

how do you get an oven part of it?

-You have a wood-fired oven, or what?

-Yes, I have the wood-fire oven,

which, it's pretty much like an, uh,

-like an Italian pizza oven.

-Yeah.

And that's where we bake all the bread and, on the open fire,

we cook with cast-iron pans,

which I am just about to show you when those...

-When the scallops are ready.

-..scallops are open, yeah.

So, are you using the roe for this to make the sauce?

Yes, I'm going to want to use all of the scallops.

When you buy fresh scallops like this, you want to use everything.

-OK. So these are the nice ones.

-Yes.

And, so, this is another ingredient that I'm going to add,

because you have to imagine that this is just a big fire pit now.

-Yeah.

-You have to use your imagination.

So I add these toasted, uh,

-leeks that I brought from the restaurant...

-Right.

..and fry them with a little bit of oil.

So, are they dried leeks, or how do you do those?

Just on a tray and dry them out? Roast them and dry them?

You just put them into the fire

and when they're black, you take the worst part of...

I grow leeks! How would I do that at home?

Put them into the fire. Put them into your fireplace.

Throw in the fireplace.

In the wood, I've got a wood-burning stove. Can I put them in there?

Perfect, you're all set!

I don't believe you!

LAUGHTER

A little bit of butter.

Just a tiny bit of butter.

-So, we're making a sauce over here for this one.

-Yeah.

-So, you want me to chop some shallot as well?

-Yes.

-Which I can do.

-I've already done it.

-Oh, you've done it, good.

-Yeah.

And then you don't want to fry the roe too much because

-you want, like, that flavour of the roe as well in the sauce.

-Yeah.

So, and then, uh...

PAN SIZZLES

And then you...

Now these pots, you've actually brought us

-from the restaurant as well, these...

-Yes.

-Yeah.

I love cooking with cast iron

because that's the whole

base of Nordic cuisine.

It's like when you...

A big cast-iron pan over an open fire,

-that's how it all started.

-Right.

We cooked like that for hundreds of years,

-much longer.

-Makes it really nice.

Yeah.

Yeah, and it also gives a nice irony flavour to it,

almost like an umami flavour to the...to the sauce.

You'll taste this later when this is done.

Would it be right to say that, you know what I mean, your country's

going through the same sort of revolution of food that,

particularly, London's had over the last 20 years? It's really

-started...

-Yeah, it's exactly the same thing.

We don't have a strong, like, wine culture

because we're a non-wine-growing country, so it's new, uh...

And people love cooking,

watch cooking shows, celebrity chefs.

So, I'm searing the scallops in the pan.

-Because you've got your own cooking shows over there as well?

-Yeah.

I've been going for five years now.

And then I add...

Uh, so when... So...

This I do over the open fire.

I put the pan straight into the fire.

Flames everywhere. No amber, just...

strong...

And then I sear the scallops...

..in the pan...

and then I add...

How much hay can I add?

How much fire can go on here?

LAUGHTER You can go as much as you want, buddy.

-So...

-Bale of it!

..so, and then I put hay on here,

and then I put this on. May I...?

-So, I gather all your staff...

-DROWNED OUT BY SIZZLING

-And then you put the lid on.

-Yeah.

That's your smoker.

That's how easy it is to smoke something.

And just leave that to one side?

You can use fresh juniper wood as well,

-when you do that.

-Yeah, OK.

-So, you leave that to one side. The sauce here...

-Yeah.

There's a sink here. I'll leave the tap on there.

You can mix that sauce for me, if you want to.

-Right.

-And then I'm doing a...

-Where are we now?

..pickled liquor for the cucumber.

I'm putting that pan on there for you.

And what you do is you add the water first, not the vinegar,

because otherwise the vinegar will evaporate.

OK, what's the quantities for the ultimate pickle, then?

-One, two, three.

-One, two, three. OK.

-Is this sugar?

Yes. There we go.

-Oh, a little too much sugar there.

-A little too much.

LAUGHTER

I'm happy I pre-made some.

LAUGHTER CONTINUES

-And the mustard seeds.

-Yeah.

And this is the way that we pickle herring,

uh, a lot of stuff, for our celebration

-for mid-summer and Christmas.

-Right.

And the thing is that you add your own spice.

-Every house has their own recipe of pickling liquor.

-Yeah.

And it's just the different choice of spice that varies.

But it's generally three, two, one, that's what you're saying, right?

-Yes.

-OK. Right, we've got some apple here and you want some turnip.

-This is for the pickled veg for the salad.

-Yeah. And then...

when the sugar's dissolved in the vinegar and the water,

and some mustard seeds, you just...

pour that onto the cucumber or your fried herring,

or whatever you're pickling. We pickle everything!

We even pickle fruits.

-Right.

-Yeah. And...

-OK.

-I'll cut some shallot here as well.

I need to make my mother proud, so I have to keep a little tidier.

Is she watching?

Yeah, she will.

She didn't believe me when I said I was going to be on the BBC.

LAUGHTER

My mother's still the same to me after 20 years!

LAUGHTER

You know. "Oh, he's on again! Oh."

-That's mums for you.

-Yeah, exactly.

-Right, I'll sort your sauce out then.

-Thank you.

-So the scallops are ready.

-Yeah.

The sauce, you just want to blitz it, yeah?

Yep.

-OK.

-Can you, um... can you hurry up?

LAUGHTER

Cos they look so delicious!

So where do you get your inspiration from, then?

-Old books.

-Yeah.

And the cooks in my restaurant. They're amazing.

They teach me things all the time.

So are they very traditional cooks?

No, no!

I haven't seasoned that, so you might want to season that.

Uh, we've got...

What is that you're doing, James,

-what's that whizzy thing you're doing?

-I don't know.

I've lost everything. I don't even know where I am. LAUGHTER

I've got burnt leeks. I've got sugar, salt everywhere.

But, anyway, what was I doing?

-I'd offer to help, but I'd only show you up.

-I was doing the sauce.

-Yeah.

-Now, shave or cut the...

-You want me to cut this?

Yeah, cut it, cut it.

I can do that.

-This is the salad, so...

-Yeah.

-Yeah.

I just need to add the pickled cucumber.

-How are we doing on time?

-I've got the cucumber out here.

-OK! Thank you!

-See, you haven't got a clue what's going on either.

-No.

-You really want me to run there, you put stuff everywhere!

-LAUGHTER

Right, there you go.

So, we've got the...we've got, in there, we've got radishes.

We've got thinly-sliced apple.

We've got thinly-sliced turnip as well.

-Yeah.

-And then we're ready to plate up when you are.

And you don't really need to make, uh,

a vinaigrette for this salad

because the cucumber is pickled.

Wow.

It looks good. How'd you do that?

-And put some...

-It's beautiful.

Am I right saying you love dill so much you actually

judge the seasons...?

Absolutely.

The dill is super important.

For example, when the dill is blooming,

that's the time to eat your crayfish.

And in that way, we keep the fishing of the crayfish sustainable,

so when it stops blooming, you stop fishing.

You need to come over here, we've got bucket-loads of them!

-All the rivers, all the canals.

-All full of them!

-Take them.

-That looks fantastic. Look at that salad.

-Yeah.

-Looks great.

-Yeah.

-So you've got the fennel fronds as well.

-Yeah.

You've got, literally, the lettuce in there.

-And I'll get you a spoon for the sauce.

-Yeah.

There you go.

And you can serve the sauce just in the pan.

This is more, it's almost like a dipping sauce,

like a mayonnaise, you know,

you take your piece of smoked scallop and dip that into that.

-I'm going in before it even gets to that table.

-Yeah.

So, tell us the name of this dish then.

Uh, gravadlax with, um...

spring salad and hay-smoked scallops.

Your mother will be proud.

-I hope so.

-There you are. Brilliant.

Absolutely delicious!

I mean, those scallops just look a bit...

Just bring it here!

-Oh!

-Can I sit down?

-Look at that!

Yeah, you can, sit down. You don't have to wash up, don't worry.

-I don't? It's just like flying business class.

-Thank you.

-Well, dive into those scallops.

-Ladies first.

-Do you want some?

No, I'll dive in afterwards, if there's any left.

-No, you dive in first.

-Thank you, I'm going to right now.

-The salad's nice and refreshing as well.

-You are very chivalrous.

-People can do their scallops at home, easy.

-It's super easy and you

-can do this with other white fish as well.

-Oh, we've got to put a little

-bit more there.

-Happy with that?

-I don't know yet.

I'm very happy with that.

Delicious.

-Mm!

-The man's a genius, I tell you.

You see, that's real innovative cooking at its best.

Fantastic stuff there, Niklas.

Coming up, I'll make a passion fruit baked Alaska

for actress Natalie Dormer,

but that's after we meet some more of Rick Stein's food heroes.

He's making blueberry compote and wok-fried chilli prawns today.

Enjoy this.

I'm on my way to the heart of Dorset

to a blueberry farm run by Janet and David Trehane.

The blueberries are from America

and they're a cultivated form of our native bilberries,

so how did they get here?

Back in 1949, there was a parson on Lulu Island in British Columbia

and he wanted to cheer us up cos we were so miserable after the war.

So, he wrote and put an advert in a little newspaper,

trade magazine, horticultural trade magazine,

and said anybody in Britain could have 100 plants for free...

as a gift. Only four people took up the offer.

My father was one of them.

And those 100 plants thrived.

Autumn's my favourite season.

I love picking ripe fruit from bushes and trees.

I think blueberries are typically American. They're easy on the eye,

they're sweet, they're plump,

they're over-juicy, and now they're over here.

While I was washing mud off the Land Rover, the bright red rollers

made me think of red hot chilli peppers in the blistering sun.

Well, not exactly in Sussex on a damp summer afternoon,

but that's what I like about the British.

We put up with the weather and have fun anyway.

I'm off to a hot chilli festival in the village of West Dean.

I was amazed by the attendance here.

Many cultures tend to keep to their own cuisine,

but maybe it's because we're a trading nation with interests all

over the world that we're so alive to the cooking of other countries.

This festival is run by Jim Buckland and Sarah Wayne.

Come on, Chalky.

I don't know whether Chalky likes chilli.

Probably not, I'd have said.

It's quite interesting, because I think we've got a bit of...

having a bit of a love affair with chillies in this country,

sparked off by the popularity of Indian restaurants.

Here's some food, I might try and buy some.

This looks good.

-Can you just tell me what we've got here?

-That's minced pork.

-Minced pork and chilli.

-And...

-And here?

That's the green vegetable curry.

It's made out of the fresh chilli paste.

And this one?

-This is a red vegetable curry.

-Oh, right.

I like the look of that, what's that again?

-Chicken with the... red chilli peppers.

-OK.

-Can I have some of that?

-Yeah.

People come from long distances,

from North Yorkshire, the West Midlands.

-Scotland in the past.

-Points beyond, yeah.

What do you think attracts them?

Why is this chilli so interesting to younger people?

It's sexy!

No, they're bright. Well, they're bright colours, aren't they?

Red and orange, and they're shiny and they look,

"Touch me", they say, "touch me, touch me."

I agree!

What is it about chillies that we love?

Spice and flavour.

I love the fact that they're so fiery and hot.

Real zingy, a real kick.

Hot things are spiky, and it spikes you up, somehow, and stimulates

your tastes, and makes you feel... a good fellow, really.

I never thought of it like that. Yes, it does perk you up.

I'm sure this dish will prove that.

So, first of all, these are raw prawns.

A bit tricky to work with cos they're a bit slippy.

First, you twist off the head.

Then, just ease the back shell

by just getting your thumb under the legs,

and just pulling them away in pieces.

It comes away in three or four little plates.

When you get down to the tail, just pull the tail off.

Then, cos I want them... These are big prawns,

and I want them to go a long way,

I'm going to actually cut them in half lengthways like that.

And, then, if there's a little bit of gut in there,

just pull that out, and there we are.

Here's my wok.

It's not actually a wok, it's a chef's pan which is like it,

but you can use it for lots of other things as well.

So, into there goes some sunflower oil.

You usually use sunflower ground up, actually oil that

doesn't taste of very much.

Garlic, plenty of that.

Fry that up hard.

And ginger.

Look at that. It's just beginning to brown at the edges.

So, in go the prawns. Two big handfuls. Stir those in.

Immediately, you can see they're beginning to change colour.

And, also, what I'm trying to do is coat as much of the prawn

as possible in this delicious reduced sauce that I'll finish with.

OK. Next in there, lots of chilli.

These are just supermarket chillies,

Dutch Red, about number six on the Scoville scale.

Why chillies? Why stir-fry?

Well, I regard it as part of our cuisine now.

In goes some kaffir lime leaves, Thai kaffir lime leaves.

And then a bit of sugar. This is a Thai-influenced dish, after all.

And then some lemon grass.

The great thing about Thai food is you've got

all these contrasting flavours. What are they? I'm supposed to remember.

Sweet...

hot...

spicy...

sour, and salty.

And all those flavours are in this dish.

And in with some coconut cream.

Next, fish sauce. Absolutely essential, and, of course,

that's the salty element in Thai food. About two tablespoons of that.

That's fine. Next, some chopped, roasted peanuts.

Now, in a lot of Thai food and Vietnamese food,

you've got a textural item like that.

Quite often, it's roasted rice or nuts,

finely chopped up so you get a bit of a crunch.

It's very satisfying.

And, lastly, a great big bunch of basil.

Now, this is ordinary basil,

but Thai basil is better as it's stronger,

and it wilts almost instantly as soon as you add it,

leaving a beguiling fragrance behind.

Now, this may look exotic and foreign, but all the ingredients,

even the kaffir lime leaves, can be bought in your average supermarket.

And, like a lot of Thai dishes,

it's served on a bed of crunchy green salad.

You know that chilli festival? It was such fun.

I fancy going back there next year and cooking this up myself,

and serving it up to all those enthusiasts.

That curry would work well with monkfish if you don't fancy prawns.

Now, for my masterclass this week, I thought I'd show you

how to make one of my favourites - and I know it's one of yours -

meringues, which is a real crowd-pleaser

and goes down well with everybody, especially at a dinner party.

But there are three ways of making a meringue.

I'm going to turn this into baked Alaska,

but the three main ways are a cold meringue,

where you add the same amount of sugar,

the sugar doesn't change in the recipes,

it's generally 50g of sugar per one egg white,

but you add the sugar cold to the mix,

while the egg whites are whisking,

then what we call a hot meringue, where you actually

warm the sugar up in the oven and you just sprinkle that

over the top of the egg whites as well,

or boiled meringue, often called Italian meringue, which is then

boiled in a pan with water to a sugar syrup

and poured onto our whipped egg white.

There is a Swiss meringue, made over a bain-marie. That's another way.

I'm doing a standard way of making our meringues. First of all, we need

to make sure that the bowl is very clean.

Now, the reason for this is that, if there is any water

or grease in this bowl whatsoever,

it will cause the egg whites not to rise,

so you need to make sure it's free mainly from water,

keep that well away, and also grease,

so really wash it out very, very well

and dry it out well before you make your meringue,

so we're going to pop that straight on here and get this whisking up.

Now, at this point, you can add a touch of salt.

A lot of people put a touch of salt in there to fire it up first of all,

it's entirely optional, it's up to you.

But, first, get these started.

Now, what I'm going to do with this is just change it a little bit

by adding two types of sugar.

Always caster sugar with this.

But always caster sugar, being that the grains are quite small.

If you use granulated sugar, you can taste the grains,

particularly in a cold way of making meringue,

but I'm going to compensate half

and use half caster sugar and half icing sugar.

That keeps it nice and light.

So we need to make sure it's nicely whipped first of all and then,

just slowly, and gradually, add our sugar.

So at this point, like that.

So you can add a tiny bit in there.

Just leave that to whisk up just a little bit.

And I'll do our little sauce in just a second.

With the baked Alaska, I'm going to do a passion-fruit sauce,

so I'm going to use some passion-fruit juice,

which you can buy now from the supermarket.

And a touch of water, a little water left over, and then some sugar.

And I'm going to bring this to the boil, I'm going to thicken this

with, um, arrowroot. There's two thickeners that a lot of people use.

Cornflour is one. Arrowroot's another.

And arrowroot's not used as much as cornflour, but arrowroot's

particularly good for this.

If you want a sauce clear, you need to use arrowroot.

If you're not bothered about a sauce being cloudy,

then you need to use cornflour.

Certainly, with this, just a touch of arrowroot.

You mix that together to a little paste, bring to the boil and add it.

Now, our meringue's ready - you can see it's nice and firm -

and, gradually, we'll start to add our sugar at this point.

Now, if you want sticky meringue, which a lot of people do,

when you've cooked it, you add two things into it,

or one of two things into it.

You add cornflour or vinegar, those are the two things...

-Vinegar?

-Vinegar, white wine vinegar, or cornflour.

-That way, when you cook it, you will end up with sticky meringue.

-Ah!

I'm just going to take the icing sugar,

and then we throw in the icing sugar in like this.

Half now, mix it a little bit,

and then I'm going to add the other half.

That's going to be done for our little baked Alaska.

Make sure you sieve it as well, otherwise there's little bits,

particularly in icing sugar.

There you go. Through there. Start it off low.

Till it's all mixed in.

SPEED INCREASES And gradually mix it even more,

like that. So, as soon as that's mixed in,

and then you throw in the rest

and the icing sugar will create this lovely, silky meringue,

which is brilliant for sort of our classic baked Alaska.

And there you have it - a little masterclass in making meringue.

So what you do, cos you want to know how to cook those,

spoon it all out, put it onto a tray.

Put strawberries, raspberries, anything like that,

cook it for about an hour and a half on a low heat,

in a low oven, and you've got meringue. Easy as that.

Fantastic. It's great to see it done, finally. My fiance is

a massive fan of meringue

and I've always been scared of doing it, really.

-It's too gooey, burn the outside, everything.

-Now you know.

And the sauce, as soon as this has come to a boil,

we literally just get the arrowroot,

throw that in, bring this to the boil,

pass it through a sieve, and it's done.

Now, I mentioned at the top of the show about your career.

First of all, you wanted to study at Cambridge,

or your parents wanted you to study at Cambridge.

I had a place to study history and, um, but instead,

at the age of 18, I found myself coming to the big smoke, you know,

cap in hand with a dream, sort of a bit of a cliche story,

really, but... Yeah, I went to drama school

and instead classically trained, and became an actress.

But you've almost studied history anyway. Because there's not a lot

you haven't done with the history throughout your career.

But starting off like that, straight out of acting college,

difficult to get a job and stuff, you went more or less

straight into it, this mega film, Casanova, with Heath Ledger.

I was very lucky. I landed my first job with, er,

Lasse Hallstrom's film Casanova,

which was just an amazing opportunity for a 22-year-old girl.

We shot in Venice for four months.

And that's where I started to drink coffee.

LAUGHTER

If you're going to learn to drink coffee anywhere,

-then start in Italy.

-Yeah.

So I'm a bit of a coffee snob now, actually, I turn my nose up at,

you know, the instant coffee on a set table, because of that reason.

But to find myself in one of the most beautiful cities in the world

so young on this amazing film with incredible actors, such as Heath...

Then, straight out of that, you've done stuff like

-Captain America, Tommy Lee Jones, all manner of different things.

-Hmm.

But the TV side of it, this was just a huge thing.

Tell us about The Tudors. It was an original American series, wasn't it?

It was an American Showtime series, um, which the BBC brought over,

and, um, that was just a gift, as you say, from my love of history.

-It was like the amalgamation of my two passions, basically.

-Yeah.

So I just had a ball for two years

and I found myself in Ireland for two years,

because The Tudors was shot in Dublin,

so I'm now sort of honorary Irish...

I spent a lot of time in Ireland, in Dublin,

my drinking threshold went up quite considerably.

-Did you start drinking Guinness?

-Did I start drinking Guinness?

-Yes.

-So coffee in Italy...

-I know!

Well, that's the beauty of being an actor and what I do is

you find yourself in peculiar places doing peculiar things that

-you wouldn't necessarily otherwise have done.

-The same in cooking.

-Same in Norfolk...

-And the same in Norfolk.

-LAUGHTER

-You never know what you'll do there!

You have done many different things in your career, from BBC Three,

-the Silks, and so many different things that you've been doing.

-Yeah.

Well, I like to challenge myself,

I like to challenge myself and I like

to challenge people's perceptions of me, so I'm always looking...

-The Fades was brilliant for that.

-Yeah.

-To do sort of

a supernatural drama series and play this really sort of modern,

you know, supernatural sci-fi horror almost, um, series.

-That was a lot of fun to do.

-But a lot of people

stick with one thing at the beginning of their career

and then get that right and move on to the next.

-You seem to have done a big mix.

-I'm trying.

-But the theatre, was it 2010...?

-Yes, it was two years ago, um,

the Young... I had trained...

The stage was the reason I became an actress,

it's just the way things worked out

that most of my work had been on camera up to that point

and then, er, I was given the opportunity

to go on stage at the Young Vic Theatre a couple of years ago

in a production by the great European bastion of theatre,

-a director called Luc Bondy.

-Was this Sweet Nothings, was it?

Yeah, Sweet Nothings,

which is kind of appropriate for what you're serving right now.

Sweet Nothings, which was my first, um, foray onto stage, finally,

and, then, this is brilliant now that the Young Vic

have invited me back.

-Back there again?

-Yeah, they've given me a lead and

I find myself on the Young Vic stage for the next month, starting...

We're in the smaller auditorium space,

we're in the Maria space, which we open next week, After Miss Julie,

the amazing Patrick Marber play, until the 14th of April.

But something different for you, because you used to,

particularly in The Tudors, there must have been casts of hundreds.

This one, there's only three of you in the entire cast?

Absolutely, it's very intense.

It's a short sort of rollercoaster of a ride.

-It's only an hour and a half straight through, no interval.

-Right.

It's just a three-hander and, at any given time, it's mainly

a two-hander between myself and a great actor called Kieran Bew.

It's a love story, a very sort of dangerous, intoxicating love story.

It all takes place over one evening.

1945, the general election where there was a massive Labour landslide

and Winston Churchill lost to Clement Attlee,

so it sort of, they say it was just a few months after we won the war,

so, um, the country was sort of in a turmoil

and having a social revolution and so the play is about, Miss Julie is,

um, the daughter of a Labour peer,

the daughter of the Lord of the Manor

and she descends into the kitchen and, um,

there's this sort of, um... sort of, well...

a mental and, at some points, physical sort of fight between

her and the chauffeur, valet, John.

Um, it's a very intense play. It's about class and power and sex!

-All that good stuff!

-Where can we get the tickets?

LAUGHTER

-Anyway, on with my baked Alaska...

-And the passion fruit, James!

-Yeah!

And there you have it - baked Alaska.

And all I've done is covered the ice cream with that meringue.

We take the sauce, which is basically that passion fruit pulp.

I've added the seeds to it. When you're buying passion fruit,

go for the one with wrinkly skin, cos the wrinkly skin means it's...

SOME LAUGHTER No comment from over there,

at the chefs' table. Go for the one with a wrinkly skin, cos that means

it's nice and ready, nice and ripe, rather than with the smooth skin.

We just take a little bit of mint over the top of that.

-And you have a little baked Alaska with passion-fruit sauce.

-Oh!

-Dive into that.

-A delight!

That meringue, you can pop it in the oven.

It's delicious like that.

If you haven't got a blowtorch, a really, really hot oven.

-There you go.

-And watch it.

Wow!

Burnt lettuce...

LAUGHTER

Just remember, when buying passion fruit,

if they're wrinkly, they're ripe.

Now, if you'd like to try cooking any of the fantastic food

you've seen on today's show, all of the recipes, don't forget,

are on our website. Go to bbc.co.uk/recipes.

Today, we're taking a look back at some of the most delicious dishes

from the Saturday Kitchen archives.

Now, next up is what you could call a Thai-inspired surf and turf,

from Annabel Langbein.

-Great to see you, Annabel.

-Very nice to be here.

-On your culinary tour of the world, I would say.

-Absolutely.

But we're going to talk about that in a minute.

First thing, I know you want to get on

and start the dish. So, what are we making then? This is two dishes.

So, we're going to make a Thai beef salad,

-and we're going to make some rice paper rolls.

-OK.

And then I'm making a chilli jam

that is used through both of them, and it's, over here,

it's one of the most useful... I call them fridge fixings,

-because you can have it on hand.

-Fridge fixings, right.

And the taste in there is just so exotic.

It sort of gives you that personal touch

to something that's very simple.

So, off we go then. We've got the beef.

I put fish sauce on the beef before I season it,

because it's got this lovely umami in it

that really adds this depth of flavour.

So, it's just a little simple trick

that really makes a difference.

Yeah. Well, it's quite salty as well isn't it, really?

It is salty, but it's also got that depth of flavour

and I find, because I used to be quite fat when I started cooking,

that by using things that have lots of umami in them,

I can get all the flavour without the fat.

Is this this new trend, this word umami?

No, it's been around forever,

because it's just all the natural glutamates you get

in things like tomato paste, and Parmesan cheese

and miso and fish sauce,

-dried mushrooms, anything that has that real depth of flavour.

-Right.

He's a good chopper, you're a very good chopper.

I get used to it on this show, trust me.

It's all I ever do when I come in on a Saturday morning.

Right, so we've got onions...

That's what I like about cooking at home, because you can just...

Give it to somebody else.

LAUGHTER It's great, isn't it?

That's what I really like about it.

-OK, so, I'm going to make the chilli jam, you chop away.

-Yeah.

And do you know why I love chillies so much, I think,

and why people like chilli so much?

-Makes them happy.

-It's because...

What they do is they put your body,

the hotter they are, they put your body into a shock reaction.

And so, you produce these endorphins afterwards.

So, instead of having to go for a big run around the block

and feel good, you can just have a really, really hot chilli

and then lie on the sofa and feel good.

I just have a Dairy Milk and I feel great.

LAUGHTER

Hey, I saw you on telly yesterday.

I was in my hotel room and I thought, "Oh, my gosh,

"there's this man doing something really clever."

-What's that?

-Hospitals.

-Oh, the hospital!

No, I think that's amazing. I mean, gosh,

if only you'd come to New Zealand and done it for us there.

Right, well, I did say to the BBC,

I think the third series may put me in one, I think.

Well, honestly, hospital food can be so...

It doesn't look easy though, huh?

It's not easy, but it's an accumulated effort

by a group of great individuals

that you've got to make it, you've got to want to make it happen.

Also, you create change.

You know, when you're sick, the thing that I thought was so special

was that when you're sick, what you want is food

that's going to make you feel good.

-Not food that makes you feel awful.

-Well, we try. We try.

A big challenge, huh?

I've got my little salad here, what else do you want?

Do you want peanuts in the salad, or...

You could, if you... I mean, that's the great thing

about a salad like this, you could just chop some to go...

Yeah, exactly like that.

We're basically just making it up, aren't we, really?

We're making it up. That's the thing about home cooking.

You know, all you've got to think about are the things that matter,

like don't overcook the beef and that's really all.

And just get the balance of flavours right.

Now, I mentioned I'm putting extra chilli in,

because I know you like chilli.

Mix some lime juice in there.

Now, I mentioned at the top

that you're on your sort of gourmet travels around the world.

This is like a little company food tour for you

as well as it's helpful because it promotes the book.

Yeah, well, it's nice. I was cooking in the Louvre in the weekend.

Oh, wow. I can't believe you didn't invite me.

-In the loo? In the Louvre.

-I thought you said the loo.

-No, in the Louvre in Paris.

-Right.

And then I've been cooking in Amsterdam, and in Hamburg,

and New York and...yeah. I feel very lucky, it's nice.

I have been to Rotherham and Barnsley in the last two days though.

LAUGHTER

I just drove down the motorway.

OK, don't overcook the meat, and let it just rest there.

In fact, I'll put it there to rest.

OK, chilli jam. It is the easiest thing. I've got that little paste.

OK.

Kaffir lime, ginger, lots of sugar going in there.

Loads of sugar. Now, the sugar acts as a thickener to this,

doesn't it, really?

Yeah, well, it really is like a jam and it will keep for months.

Some fish sauce, a little bit of rice vinegar.

A little water, and the soy sauce.

-It's got a lovely colour as well, when it's finished.

-Yeah.

And, actually, when chillies are in season, I just make this in bulk,

big time, and then I can give it to people for presents.

Just have it, and I can add it into anything,

so it's actually really nice as a glaze over chicken.

Because I suppose, with the amount of sugar in there,

-it's going to last quite a long time.

-Yeah.

Put a little bit of, um...

So, is that where you get your inspiration from then

when you're travelling around as well?

Yeah, actually, I was really lucky. Just before Christmas,

my daughter was volunteering at an orphanage in India

and so I went up to see her

and I organized this private culinary tour,

and I had eight lessons in people's houses

-and out on farms and things like that.

-Must be nice.

I just learned so much. And what I learned most

was about the fantastic sense of resourcefulness,

and also the fact that everybody there cooks really beautiful food.

Everybody's a cook.

They'll go and pick cauliflower for you and, in five minutes,

you're just eating the most delicious

cauliflower and millet bread, and...

You know, fabulous flavours.

-Lots and lots of herbs in there.

-OK.

Now, I'm going to soak these little wrappers.

My jam is just going to simmer away, bring it up quite high.

I'll get some more water for these.

So that jam, how long would you cook that for then?

Well, when you've got a wide-based pan like that,

-it's only going to take about five or ten minutes.

-Right.

And you can use, I mean, obviously the hotter the chilli,

the more...

-SHE WHISTLES

-..fire that's going to have.

-Do you put the seeds as well in it, yeah?

-Pardon?

Do you put the seeds of the chilli? Of the chilli leaves?

I do put the seeds, you can leave them out if you don't like that texture, but I don't mind them.

Yeah, but you can put them in as well, yeah?

It's like even when you buy Thai sweet chilli sauce,

-it's always got the seeds in it.

-Yeah.

Where did we put those wrappers?

OK, so, these are cheap as chips,

and what you've got to be careful of is that

when you buy the packet, that somebody hasn't sat on it

and broken them all up,

because when it's fresh like that...

It'll break like that.

So, we get a little bit of a...

These are rice, aren't they, they're made out of it?

They're rice, so they're really good for people

who are on a gluten-free diet, but they're also just really light.

So you have a wet tea towel,

and I think, you know how so often when you haven't made a recipe,

you can go "Oh, that sounds scary," a bit like your squid.

But in fact, all you need to do

is make sure that you don't over-damp them,

because if you leave them in for too long, they fall apart on you.

So, just put them like that, get a couple going and that way...

You just soften them so that you can roll it and that...

Yeah, absolutely.

But if you leave them to soak,

they'll fall apart.

Yeah, they would.

OK, and that in its own right is just this really yummy salad.

You could just have that as a salad with some nice Thai sauce.

That's a lot of chopping, is that, Annabel?

You've always been a good chopper.

-Now, did you put the sugar in?

-I haven't got the sugar in.

Because that's a little trick that my mother always taught me.

Sugar and crispy iceberg lettuce is such a good combination,

it just brings out the flavour.

A tiny bit of soy sauce in there.

And now, just toss that together.

-You know, you imagine that's just a lovely salad in its own right.

-Yeah.

I think that's the thing about home cooking,

it's just really about whatever you've got, and being resourceful,

and having a few kind of cards up your sleeve,

that you know the techniques.

-Like squid.

-Like squid. Now that you've taught people that.

-Right.

-And then just...

-So, you don't keep this in water,

you just dip them in.

No, no, really important that you don't keep it in water.

And if you have wet hands, it's much easier to work with,

and roll it quite tightly because otherwise what'll happen

is they'll fall apart when people go to eat them

and they're thinking they're having something really elegant,

and then it just goes down the front of their jumper.

But they do stick together, don't they, when you roll them up?

-They stick beautifully.

-Lovely.

See that, I've done a Yorkshire one, you see.

LAUGHTER Look at it.

-You've done one of mine, haven't you?

-Who's feeding who here?

-That's a fat lad's portion.

-Something Freudian there.

I've got extra prawns in that one as well, sorry.

But, you can make them look really pretty, you know,

and if you want to just have vegetables in there

with the rice noodles, you can.

You don't have to have the prawns, you can put chicken,

-you can put tofu.

-Tofu?

-Yeah, I love tofu.

-Not when you've got a piece of beef there.

-No.

OK, shall I put the salad together while you make some more rolls?

Yeah, all right.

Now tell us about the book then

because you're travelling around the world.

-Yeah, I've got a lovely book.

-Your book is with a series,

it's out in the UK as well later on this year.

Yes, yes, it is later on this year. it's called Simple Pleasures,

my first book which is The Free Range Cook is still out now.

And I'm going to do something

which I know that you're not going to like,

but I'm going to do something you are going to like,

which is put all that meat juice in that salad because it's yummy.

Sounds good.

And then I'm going to do something

which I know you're not going to like,

-just take the fat off.

-Sacrilege.

-Come on now, Annabel.

-No.

-Play the game.

You see that, that is just going to end up there.

And?

Sort it out, James.

I'm sure you didn't do that in France, taking the fat off the beef.

-I did.

-Oh, come on.

-I did.

-Ridiculous.

-Oi, get your mitts out of my salad!

-I was just going to chop it all up.

-Right, OK.

-I need another knife.

-You could fry them.

She's probably not come up against Yorkshire lads in force.

But, that is a five-minute meal. Look at that.

The trick is to not overcook the meat,

and sometimes I'll do it with a really big piece of meat

and just do it on the barbecue in the summer,

so that it's just rare and tender.

-You'll want to chuck that lot in.

-Chuck it in.

-I'll mix it together.

-Mix it together, a bit more lime juice.

-Have you tasted it?

-Yeah, I've put loads of lime juice in it.

A bit more in there.

So, I know you're going to top this off with some beef as well.

-Look at that.

-Over the top.

Not too beefy, that looks a wee bit beefy.

So remind us what that is again.

So, a little Thai beef salad with a sweet chilli jam,

and then this is a really nice little dipping sauce

-that we can just put in there.

-Looks delicious.

It's going to be yummy.

I wanted just once, just to finish it off.

You've got some of that chilli jam there.

-It is thick, but you can just warm it up if you want to.

-Yep.

-Or thin it down a little better.

-Thin it down a touch, yeah.

-A bit of water.

-This one's actually really nearly...

Don't forget the fat there, James.

-It's all right, I've got you.

-You've put the fat on already?

-Yeah.

I can't tell you how horrible this looks.

LAUGHTER

I don't think anybody will want to mess about with it.

Not with those fantastic flavours,

that's lovely, isn't it, really?

Try a little bit of the jam.

It's all fresh as well, at the same time, I love that,

and the vibrant colours.

Yeah, and that chilli jam is so easy to make.

How long would you keep that for then?

For months, months, months, months.

And you can just, like jam, you can actually put a sealed top on it

and just put it in the pantry, it'll keep.

-Nice?

-You like that?

-Beautiful.

Such a light dish, but packed with flavour.

And as Annabel said,

it's definitely worth making a massive batch of that chilli sauce.

Now, Keith Floyd is in Somerset this week

as he continues his tasty tour through Britain and Ireland.

And he's kicking things off

by cooking an elver omelette at 1am in the morning.

This will be interesting.

It's nearly midnight, and it's March and it's very cold.

I'm standing by the River Parrett, which is rising.

I'm feeling a bit like a parrot myself, might say fairly sick,

and here you can just feel the ghosts of the Pitchfork Rebellion.

From Sedgemoor, you know, this is the kingdom of the eel,

and this is an elver net.

And, Richard, observe it closely.

Also, by the way, observe me, dressed as I should be traditionally

in the fine gentlemen's attire of an elver fisherman.

Notice the jacket, the full-length waders,

the survival kit, very important, and this essential thing.

However, back to the net, it's very important.

Elver fishing isn't just a thing you can whop along and do

with a television crew, you know.

It's something that you get handed down,

the noisy experience, from generation to generation.

So, although I'll plunge this in,

be patient because it just might drag me away, very likely.

You also have to be quite strong to do this kind of thing, you see.

And there you are, you see.

They've swam a long way from the Sargasso Sea to Britain.

Now look, I'm a fairly straight guy and I do tell you the truth,

this is now one o'clock in the morning,

it is March, and it is freezing.

And we don't have a caravan full of home economists.

We could've taken the easy option,

we could've gone to the pub over there

and used their cookers and things like that, but no,

we caught them so we cook them.

Anyway, you beat up some eggs as I am saying, like that.

I've already blanched these little elvers in boiling hot water,

so they go into the egg mixture as well. Hold on here.

And I'm having to stand in this curious cramped position.

It's not because I've got a bowel disorder,

but it's because I'm trying to stop the wind from blowing the gas out.

Do you see what I mean?

You whisk those around like that.

You season them with a little pepper,

you don't use a lot for the pepper. I'll bring it to you.

This is not a joke at all.

I'm spraying the camera man's eyes, what a shame.

And a little bit of salt.

Look, that is how the wind is, you can see it, can't you?

OK, whisk that up a little bit.

And then, if this pan is hot enough,

and up to me a second, please, Richard,

the fat, the oil, the bacon fat traditionally

was the best thing to use to fry these things

and it should be piping hot because these should cook very quickly.

Ah, they sizzle.

They sizzle.

And that will form a beautiful little elver omelette.

Now, many of you, I know, will be up wondering,

because I spoke earlier about the elver fishermen survival kit.

There it is.

You see, out it comes.

That is the water.

That is the whisky.

And that is the gin.

Only for emergencies, I hasten to add,

because what you really drink with elvers,

at one o'clock in the morning on the banks of the River Parrett,

is a glass of cider.

Good Somerset cider.

Now, you also wondered...

No, they're not quite ready yet.

So, hold on a second I'll put a lid on those...

..and tell you something and break from a kind of tradition

that we've had in our miniseries now.

I'm not a political man, but I will tell you

that up and down this river,

there are 40-50 people fishing elvers here,

all providing happy plates of food for people

in Spain, in Holland, in Germany, everywhere except this country,

and they won't and can't appear on this film

because they're afraid of the excise ban.

You'd have thought they were smugglers,

not fisherman, wouldn't you? Anyway...

There we are.

Little dish of lovely elvers.

I think quite nicely cooked.

It looks, I know, like spaghetti and eggs.

I'm going to eat it straight out of the pan here.

Look at that. What could you have better on a cold March morning?

Oh, boy! They're superb!

My unceasing search for regional culinary excellence

has become almost like the search of the Holy Grail,

or as we say in the trade, the Holy Quail.

So, I thought I'd come here

and see if I could get a little assistance, you know.

But as Richard Harris said, "There's not a lot in Camelot."

But is there not, could there not be...

in this sombre castle behind me,

a culinary Merlin,

who could cook for me an oxtail,

like you would like to see...

in Camelot?

First order, five covers.

One sardine, three cream, one broth.

Four liver, one veal for Mrs C.

And five veg.

When I've made my second million...

No, when I've finished building my small palace in Provence,

I'll let Gary Rhodes, the chef at the Castle Hotel in Taunton,

take over my job.

His skill and passion has silenced the music hall jokes

and put British food where it truly belongs.

Richard, watch the man. He's the business.

Right, what I'm actually going to do is just quickly prep this up.

I take off all the fat from the actual oxtail itself

and obviously retain all that fat.

I'm a great believer in putting as much of the flavour

into everything as we can.

If we get started straight away, Keith,

I've got some oxtail fat that's been rendered here.

Right, Richard, this is very important.

Oxtail fat, OK.

Cook that down so I keep the maximum flavour. When it's fried,

we're putting oxtail flavour back into the oxtails.

So, that's the most important thing.

Stick a little bit of fat in the end and start to get these oxtails on.

OK.

Notice it's all trimmed of fat, but the fat's been rendered down.

These have obviously previously been seasoned with salt and pepper,

and in they go.

So...

I think that'll do us for now.

And what do we do? We just brown those off?

You're going to brown those, almost like roasting them on top of the stove.

Get a nice, good colour off those, seal the flavour in.

And as I said, using that oxtail fat

to keep as much flavour in there as possible.

So, we just let those turn in there for a couple of seconds.

It's going like a dream.

What we need is some... mirepoix of vegetables.

Mirepoix... Hold on, I'm going to take you to task now.

We're cooking a British meal,

and you use French words like "mirepoix" for chopping vegetables.

-It's just something...

-Chopped vegetables.

-Chopped vegetables.

Chopped root vegetables, so we've got

some onions, celery, carrots, leek in here.

All that flavour that we're going to put into these braised oxtails.

-Right.

-So, we're just quickly turning this in the pan.

Turn them over.

Getting a nice bit of brown colour onto these,

sealing all that flavour inside.

Beautiful, meaty oxtail.

So, as soon as these are actually browned off,

we'll put them into a colander, drain off the excess fat.

One thing I don't want is putting the excess fat into our sauce.

We'll end up with a fatty looking sauce.

-So, quickly turn those.

-You go ahead. You're the guv'nor.

Once these are just nicely sealed...

we'll get the vegetables in the pan to bring off any of the residue

-from the base of the pan.

-Right.

Putting that into the sauce itself.

So, we're going to strain that oxtail into here,

then tip the fat back into there again?

There'll be enough fat in the bottom of there.

We may need a little bit. If we can get those into there, I'll get the vegetables.

Now, the important thing is here, as the man is saying,

when we cook our vegetables...

Sorry, Richard, were you asleep for a second?

The point is, here, when we cook our vegetables,

we're going to cook them in the oxtail fat.

That's very important.

At the same time, Gary's making a point,

for those of you who are cholesterol conscious,

that the fat is going to be drained away from the meat itself.

So, the fat does not go into the ultimate sauce.

That's very important.

But the fat is used for enhancing the flavours.

And, by God, it's hot in this kitchen.

It is. If we can just get these vegetables into the pan.

-Just enough to take the residue off the base, there.

-Right.

We'll fry those off for a couple of seconds.

And then we'll swill out that pan,

deglazing the pan with a little bit of white wine,

again to lift everything off the base, not wasting anything at all.

-Now, do we want these to take colour in

-any way? Just a slight colour.

It's really just to moisten them a little bit in there.

The most important thing here,

cooking oxtails really seems to be a three-day event.

It's not something that you can really just throw into a pan

and neglect and leave.

It's something that has to be mothered.

Really, the dish has to be mothered.

We start off by making a good oxtail stock, which we have on here.

That stock will cook out for at least a day.

And then we'll just reduce that stock down

until we're left with a good, shiny glaze,

which is what we have in there.

It's reduced down like that.

And for those of you who don't know what a three-day event is...

phone up Princess Anne, cos that isn't where it's at, OK?

So, if we put those vegetables...

We take those from the pan, we can put them into here...

-On top?

-Yes, on top of there. Draining off that fat once more.

And if we can just take a little bit of white wine...

Oh, right!

And this is called rinsing out the pan with white wine...

Or as we say, deglace la poele.

So, just a touch there. Bringing it off the base.

Now, this makes sure, in our economical way,

we're not losing one smidgen of flavour.

We've had the fat, we've had the wine to make sure it comes out of it.

It's all there. It's economic and it's delicious.

-Phase next.

-Right.

Pull a pan on. Let's get this...

-We've drained out...

-All the fat is gone.

All the fat is now drained from there into another pan,

which is slightly warm.

You don't want to put anything into a cold pan. That's the first mistake.

And in there with our deglazed wine.

That's enough.

Now...

-What I actually need is...

-Can you just see him there?

On the bass guitar, laying it down.

I mean, it's like that, isn't it?

What I've got here is some tomato.

Again, I only like to use the flesh of tomatoes, no tomato puree.

Let's just use the flesh. You can leave the skins on if you want to.

But here I've chopped some up roughly, just to put in there.

I just want to get the flesh flavour from the tomato, into the sauce.

So, we can add a little bit of tomato at this stage.

In terms of rock and roll, though, I mean, this is not...

Is this Maybelline? Is this...?

I mean, where is this dish in your feelings?

Is that the heart of the British stomach, or is that...?

I can't think of a really good question to ask,

the kitchen's so hot here.

Tell me about this dish, for heaven's sake.

This is the heart of British cooking. This is what British cooking is all about.

I think this holds all the fundamental elements of good cooking.

It really does. I think cooking things on the bone,

particularly a thick bone like this,

there is far more skill in actually cooking this

than cooking any duck breast or chicken breast

that you might get in France.

With this, the degree of cooking for oxtails has to be absolutely perfect.

It has to be tender, but not falling off the bone and stringy.

And you can't allow it to undercook,

where it's tough and you can't even get it off the bone...

All of that takes about three hours. Shut up!

It takes about three hours. You've been bossy enough.

It takes about three hours.

My director will dream up some little interlude.

We'll have a glass, or maybe even... a cup of tea.

We'll be back when this is beautifully cooked and taste it.

-Look in there, Richard.

-Slow-cooking, in the oven.

# Every morning, true as the clock

# Somebody hears the postman's knock

# Every morning true as the clock

# Somebody hears the postman's knock... #

MAN SPEAKS FRENCH

Un, deux, trois!

So, there it is. That was an amusing interlude.

What have you done in the meantime?

I've strained out the sauce into there.

Added a little diced vegetables, same that are in there.

Nice and small, just cooked in a bit butter.

Little bit of onion and tomato.

And also thrown some parsley in.

I think it's a nonsense to start sprinkling things with parsley.

Let's put it in and get all

the flavour out.

So, here we have typical British cooking.

Very rustic on the plate.

Full of colour and a lovely shine to the sauce.

This is what oxtails can do for a sauce.

I'm just going to knap this on top.

And here I hope we have Britain's signature dish -

-braised oxtails.

-Absolutely brilliant. Richard, sniff into that.

If only the camera could sniff.

Oh, boy, it smells so good.

But I'll tell you what...

If food was paintings, this wouldn't be a Van Gogh.

He encapsulated the spirit of Provence.

This would be a...what?

A Joshua Reynolds, wouldn't it?

Difficult to find, a bit in the attic, absolutely brilliant

and truly British.

I love those clips. Fantastic stuff, as always.

As ever on Best Bites, we're looking back at some of the most memorable recipes

from the Saturday Kitchen archives.

Still to come on today's Best Bite, Kenny Atkinson and Shaun Rankin

battle it out at the omelette challenge hobs.

But how would they both do? Find out in just a few minutes' time.

Atul Kochhar spices things up in the kitchen

with his pineapple, prawn and scallop curry,

served with a simple salad.

And Tom Parker Bowles faces food heaven or food hell.

Would he get his food heaven,

a tomato, cheese and wholegrain mustard tart?

Or would he get his dreaded food hell,

goat's cheese stuffed and topped chicken breast

with roasted veg and potatoes?

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

Now, the tremendously talented Tom Kitchin

may be a Michelin-star chef in his own right,

but when you're cooking for the great Pierre Koffman,

Michelin star or not, the pressure is certainly on.

-OK, on the menu is what?

-OK, so we've got the saddle of lamb.

You can ask your butcher about the saddle, along from the best end.

Boned out, we've cut it in half.

If you leave the bones on this and cut it through,

this is where your lamb chops come from.

-Barnsley chops with the kidney, as well.

-The kidney as well, yeah.

So, we're taking it... Cut that in half.

-And then we want to remove all the excess fat from the lamb.

-Right.