27/03/2016

0:00:02 > 0:00:05Get ready for a show brimming with fantastic food ideas and inspiration.

0:00:05 > 0:00:07You won't want to miss it. This is Saturday Kitchen Best Bites.

0:00:29 > 0:00:33Welcome to the show. Stay right where you are because there's lots of fabulous chefs,

0:00:33 > 0:00:37a whole heap of tasty food and a large helping of celebrity guests.

0:00:37 > 0:00:40Coming up on today's show, Nigel Haworth treats us

0:00:40 > 0:00:43to an Easter spiced pork loin served with black pudding sauce.

0:00:43 > 0:00:46Renowned chocolatier William Curley shows us how

0:00:46 > 0:00:50to get creative in the kitchen with an ingredient we all love.

0:00:50 > 0:00:54He creates an indulgent chocolate cadeau that he builds up with tasty

0:00:54 > 0:00:58layers of creme brulee, chocolate cake and an orange compote.

0:00:58 > 0:01:01Aktar Islam serves a celebratory dish of tandoor style lamb cutlets.

0:01:01 > 0:01:04The lamb is marinated in two stages

0:01:04 > 0:01:08and he serves it with a green chutney and a colourful salad.

0:01:08 > 0:01:10And Jimmy Doherty faces his food heaven or food hell.

0:01:10 > 0:01:12Would he get his food heaven - a whisky and mustard

0:01:12 > 0:01:15crusted pork chop with sauteed potatoes?

0:01:15 > 0:01:20Or would he get his dreaded food hell - a marzipan and raspberry tart with Chantilly cream?

0:01:20 > 0:01:23You can find out what he gets to eat at the end of today's show.

0:01:23 > 0:01:26But first on today's menu is a very vibrant and tasty

0:01:26 > 0:01:30broccoli soup and Mark Sargeant is here to show us how it's done.

0:01:30 > 0:01:32I'm not going to mention the omelette till later.

0:01:32 > 0:01:35- Surprised you had me back. - It was a disaster last time.

0:01:35 > 0:01:38- At least I can redeem myself. - He spotted it. What are we cooking?

0:01:38 > 0:01:40Like Al mentioned earlier, if you buy decent ingredients,

0:01:40 > 0:01:42simplicity is the best thing.

0:01:42 > 0:01:46We're doing a nice broccoli soup which is going to be broccoli cooked in water,

0:01:46 > 0:01:48water put back into the broccoli to puree,

0:01:48 > 0:01:50no stock or anything like that,

0:01:50 > 0:01:53with a nice poached duck egg, which maybe not many people use

0:01:53 > 0:01:56- but they're fantastic cos of the rich yolk.- Lovely. Really good.

0:01:56 > 0:01:59Finished with a nice goat's cheese cream and some toasted almonds.

0:01:59 > 0:02:02- OK.- So we'll start making that. If you can toast those almonds.

0:02:02 > 0:02:05Toast those almonds. I'll get them on the tray. So what are we doing?

0:02:05 > 0:02:07Just cutting the broccoli into nice rough florets.

0:02:07 > 0:02:11On top of this you're going to be doing a Parmesan biscuit.

0:02:11 > 0:02:16Parmesan crisp, which I'll show you how to do in a non-stick pan.

0:02:16 > 0:02:20So we just cut up the broccoli very roughly.

0:02:20 > 0:02:22You know, we want it to be quickly cooked, so...

0:02:22 > 0:02:24- You take most of the stalks off. - You can save...

0:02:24 > 0:02:27Obviously, trim it down and use it for stir-fries, etc, etc.

0:02:27 > 0:02:30While I'm doing this, James, you can make me up

0:02:30 > 0:02:32a little goat's cheese cream.

0:02:32 > 0:02:35Take some of that lovely soft goat's cheese. You can use anything soft.

0:02:35 > 0:02:37Quite tart but it's important that it's rindless.

0:02:37 > 0:02:40- Otherwise you're just going to scrape it out.- English?

0:02:40 > 0:02:44Well, obviously, British is best. Sorry, Raymond, but, you know.

0:02:44 > 0:02:46- THEY LAUGH - It's true.

0:02:46 > 0:02:49- This one's Slipcote, isn't it? This one?- That's right. Yeah.

0:02:49 > 0:02:53- Slipcote. Anything without a rind that's soft.- Nice and creamy. You know, slightly tart.

0:02:53 > 0:02:56You don't want it too acidic cos it's going to ruin the flavour.

0:02:56 > 0:03:00- Touch of cream to loosen it?- And once it's broken down, into a bowl

0:03:00 > 0:03:04- and let it down with a bit more cream.- OK. No problem.- OK, the eggs.

0:03:04 > 0:03:08Now, you can put salt, water, whatever you feel, into the pan.

0:03:08 > 0:03:11But if you haven't got fresh eggs you're never going to get

0:03:11 > 0:03:14a decent poached egg. So it's really important you have a fresh egg.

0:03:14 > 0:03:18One thing that really infuriates me, when people buy a fridge at home...

0:03:18 > 0:03:22I know it sounds daft but they buy it and it's always got one of these egg holders on.

0:03:22 > 0:03:25- I never keep eggs in the fridge.- No. - I don't know about you, Raymond.

0:03:25 > 0:03:28- Never keep eggs in the fridge. - No. Good idea.

0:03:28 > 0:03:31Normally they buy these egg holders which comes with the fridge

0:03:31 > 0:03:33right next to the cheese tray or whatever it is.

0:03:33 > 0:03:36But their shells are porous, aren't they?

0:03:36 > 0:03:39- So they'll soak in the flavour from the cheese.- Flavour from the fridge.

0:03:39 > 0:03:42Anything that's smelly. Exactly. Keep them out. These look fresh.

0:03:42 > 0:03:44Make sure your water's boiling.

0:03:44 > 0:03:47On a rolling boil because people put them in and they're a bit scared

0:03:47 > 0:03:49but that brings the whites up

0:03:49 > 0:03:52- and sets it around the egg. - Have you got salt and vinegar?- Yeah.

0:03:52 > 0:03:54And you're putting your egg in a cup.

0:03:54 > 0:03:57In a cup, so you can put it to the water and drop it in there gently.

0:03:57 > 0:03:59I'll just do two.

0:03:59 > 0:04:03I'm sure you've heard this before, a little tip about the eggs -

0:04:03 > 0:04:07you can poach these a couple of hours or a day before.

0:04:07 > 0:04:10Take them out, drop them into iced water and then take them out,

0:04:10 > 0:04:12trim them so they've got a nice shape,

0:04:12 > 0:04:14put them in the fridge on tissue paper, then the next day

0:04:14 > 0:04:18when you need them, drop them into a little bit of water, heat them up and they're done.

0:04:18 > 0:04:20So you haven't got that nightmare of cooking an egg...

0:04:20 > 0:04:23And you literally reheat those for, what? 10 or 15 seconds?

0:04:23 > 0:04:25Just to make sure it goes through.

0:04:25 > 0:04:28Don't forget, duck eggs are much more dense than chicken eggs

0:04:28 > 0:04:31so the whites are much thicker, the yolks are larger.

0:04:31 > 0:04:34You need to heat them a bit longer than you would do a chicken egg.

0:04:34 > 0:04:36- Cook it a little bit longer. - Exactly.

0:04:36 > 0:04:40Now we're going to do the little Parmesan crisp to go on top.

0:04:40 > 0:04:43- You want...- A nice sort of coating so we can spoon it over the egg.

0:04:43 > 0:04:46About half a gallon of double cream going in here, mate.

0:04:46 > 0:04:48Too much cheese, James.

0:04:48 > 0:04:52- Season it up with a bit of salt and touch of black pepper.- OK.

0:04:52 > 0:04:54Now, this crisp that you're doing here,

0:04:54 > 0:04:57normally it would be done in the oven? Or just do it in the pan?

0:04:57 > 0:04:59Obviously I'm just doing one portion here.

0:04:59 > 0:05:03If you've got six or eight to do, put them on a nice non-stick baking tray, put them into the oven,

0:05:03 > 0:05:06let them melt down and then take them out.

0:05:06 > 0:05:10It's a lot easier but I thought I'd stitch myself up this morning.

0:05:10 > 0:05:12Just so Al can take the mickey of me.

0:05:13 > 0:05:18So basically you just want a nice hot pan to start with,

0:05:18 > 0:05:21sprinkle your cheese on. Roughly in the same area.

0:05:21 > 0:05:23So no oil, no butter.

0:05:23 > 0:05:27- Nothing. Just a non-stick pan. - Just a good non-stick pan. He hopes.

0:05:32 > 0:05:35OK. Sorry. Little bit of black pepper in there.

0:05:35 > 0:05:39Do you think the common mistake is with soups that people always just

0:05:39 > 0:05:41think soup is any old bits that's just left over, boiled up?

0:05:41 > 0:05:45And it can be a great soup if you do a leftover roast dinner soup,

0:05:45 > 0:05:47for instance, but this is just nice because, you know,

0:05:47 > 0:05:51we're all post Christmas, we're all a bit fat... Well...and, erm...

0:05:51 > 0:05:54- What are you talking about? - It's nice, fresh, cheap.

0:05:54 > 0:05:57Some of us are over five foot, though, aren't we?

0:05:57 > 0:05:59Yeah. All right. Frodo Baggins again.

0:05:59 > 0:06:02- It's Gollum, actually.- It's nice and tender. That's the key here.

0:06:02 > 0:06:04You need to overcook it slightly.

0:06:04 > 0:06:06Not how you have it as an actual vegetable.

0:06:06 > 0:06:08So that needs about another minute in there.

0:06:08 > 0:06:10Our Parmesan crisp is just melting down there.

0:06:10 > 0:06:12Just colour that, then cool it down a bit.

0:06:12 > 0:06:18A little bit of colour cos if you get it too dark it's bitter and that'll ruin the whole thing.

0:06:18 > 0:06:19Eggs.

0:06:19 > 0:06:22Again, these probably take about two minutes.

0:06:22 > 0:06:26They should have a nice bounce. They're about a minute away.

0:06:26 > 0:06:30- Al, is this something you might attempt?- Definitely. Yeah.

0:06:30 > 0:06:33Now I know I need to keep my eggs out the fridge,

0:06:33 > 0:06:35poach them the day before...

0:06:35 > 0:06:37God, it's so much to remember this time in the morning.

0:06:37 > 0:06:40- Just stick to the fish pie. Much easier.- OK. What's next?

0:06:40 > 0:06:43We've got the goat's cheese cream. Nice consistency there.

0:06:43 > 0:06:47- Drain the soup off now.- And it's important to keep that liquid.

0:06:47 > 0:06:49Don't just drain it down the sink.

0:06:49 > 0:06:52I did this in a demonstration once with my chef and drained it

0:06:52 > 0:06:55down the sink and he said, "And now we get the water..."

0:06:55 > 0:07:00- And it's gone.- Yeah. It's like my omelette. I didn't live it down.

0:07:00 > 0:07:03- We'll pop that into there.- But no need for chicken stock. Nothing.

0:07:03 > 0:07:05Cos the flavour of broccoli is fantastic.

0:07:05 > 0:07:08It's got that iron-y flavour

0:07:08 > 0:07:11and you want to reserve all that flavour in here now.

0:07:11 > 0:07:13- What we'll do is give that a buzz first.- OK.

0:07:13 > 0:07:18- Give that a buzz without any liquid in it.- Cover that up. Thank you.

0:07:18 > 0:07:22- Switch that on. Notice how he gets me to do this bit.- I know.

0:07:22 > 0:07:24MACHINE WHIRS

0:07:24 > 0:07:27- Need to put a little bit of liquid in it.- Touch of water.- Just a touch.

0:07:27 > 0:07:31- OK. Get it going.- And I'll do that while you do the eggs.

0:07:31 > 0:07:35- I'll get the eggs out. All right. - Just gently blitz this up.

0:07:35 > 0:07:37MACHINE WHIRS

0:07:41 > 0:07:45- Happening, slowly.- OK. Bit more water in there.- Bit more liquid.

0:07:45 > 0:07:49- Yeah.- Just a touch. There you go. - Cheers.- Thank you.

0:07:49 > 0:07:51MACHINE WHIRS

0:07:51 > 0:07:56- That's better.- And again, you're looking for a really nice puree.

0:07:56 > 0:08:00- More of a puree than a soup. - It's definitely not soup, mate.

0:08:00 > 0:08:05- There you go.- Need a touch more water in there.- Again.

0:08:07 > 0:08:10- It's quite thick, innit, really? - Let me see. Yeah, touch more water.

0:08:10 > 0:08:12Just a little tiny bit, just to loosen it up.

0:08:12 > 0:08:15The secret with this is to add the liquid slowly, rather than too much.

0:08:15 > 0:08:18Absolutely, or like I did earlier, we'll end up with a, you know...

0:08:18 > 0:08:20Far too wet.

0:08:20 > 0:08:26The secret here as well - if you look for the brightest green, darkest green broccoli you can find

0:08:26 > 0:08:30because it will add to the colour of the finished product.

0:08:30 > 0:08:34- That's fine. There we go.- Do you want to season that or something.

0:08:34 > 0:08:36- I'll taste it.- OK.

0:08:38 > 0:08:41- Happy?- Yep.- Good with that?- Yep.- OK. - We'll season up the egg.

0:08:43 > 0:08:45- So it's just the salt in that water that's the seasoning.- Yeah.

0:08:45 > 0:08:47But you need it slightly salty, the water.

0:08:47 > 0:08:51A bit more salty than you would normally. Broccoli puree in.

0:08:59 > 0:09:02- Lovely.- Nice poached egg in the middle.

0:09:02 > 0:09:06- Oh! The almonds!- See?

0:09:06 > 0:09:09- I knew that would happen. - Do you want them brown or what?

0:09:09 > 0:09:11- THEY GROAN - The one thing!

0:09:11 > 0:09:12- James again, huh?- What did I say?

0:09:12 > 0:09:14We should start with the almonds

0:09:14 > 0:09:15- toasting.- You can have one.

0:09:15 > 0:09:16- There you go.- OK. Great.

0:09:16 > 0:09:20Like Gordon says, when they're brown, they're cooked, when they're black, they're...

0:09:22 > 0:09:23I've got... There you go.

0:09:23 > 0:09:24There's two there.

0:09:24 > 0:09:26I just find, almonds,

0:09:26 > 0:09:29if you toast them nicely, it just adds another texture and colour.

0:09:29 > 0:09:33Yeah. There's me trying not to make my Parmesan crisp too dark.

0:09:33 > 0:09:37Chef, what's this? You've got an egg on the floor as well now.

0:09:37 > 0:09:41- There you go.- Thanks for bringing that to everyone's attention.

0:09:41 > 0:09:45Cameras can't see that behind there. Could have just styled that out.

0:09:45 > 0:09:48OK. Then we'll just break this up into nice pieces.

0:09:50 > 0:09:53- A little bit of crunch on it. - Exactly.- Lovely.

0:09:53 > 0:09:56And flavour as well. Like we don't put things on just for no reason.

0:09:56 > 0:09:59Just want a nice... That.

0:09:59 > 0:10:01And then drizzle the olive oil around.

0:10:04 > 0:10:06Remind us what that is again.

0:10:06 > 0:10:10It's just a broccoli puree cooked just plainly in water, poached

0:10:10 > 0:10:15duck egg, burnt almonds, goat's cheese cream and Parmesan crisps.

0:10:15 > 0:10:17- Lovely.- Just don't step back, chef. - Thank you very much.

0:10:22 > 0:10:24- You're good at this live cooking. - Well, no.

0:10:24 > 0:10:27- There's room for improvement, isn't there?- Follow me. Follow me.

0:10:27 > 0:10:31- Mind that egg!- Here we go. Right, dive into that.

0:10:31 > 0:10:35- That looks fantastic. - Get rid of the almonds.- Cheers.

0:10:35 > 0:10:39- The only bit I get to do and I burn it.- The goat's cheese cream is nice.

0:10:41 > 0:10:44Whoa, that's... Yep. That's fantastic.

0:10:44 > 0:10:46I'll give you that £50 later.

0:10:51 > 0:10:53And apologies again for the burnt almonds, Mark.

0:10:53 > 0:10:56Coming up, I cook risotto for actress Sue Johnston.

0:10:56 > 0:10:59That's after we head to Lancashire with Mr Rick Stein.

0:10:59 > 0:11:02He's starting off in Morecambe Bay today, searching for one

0:11:02 > 0:11:06of Britain's smallest seafoods - the brilliant brown shrimp.

0:11:11 > 0:11:14I really like this statue of Eric Morecambe.

0:11:14 > 0:11:17It makes everyone who sees it smile but also, at night,

0:11:17 > 0:11:19when blue lights shine on it,

0:11:19 > 0:11:22it becomes a very useful navigational aid for the local

0:11:22 > 0:11:24fishermen, like Ray Edmondson,

0:11:24 > 0:11:27who is one of the last two shrimpers on Morecambe Bay.

0:11:27 > 0:11:30God. Just look at all these crabs!

0:11:30 > 0:11:34- Could make great soup with these crabs.- What? These?- Yeah.

0:11:34 > 0:11:38- Inshore crabs?- Yeah.- We just shovel them back.- I bet you do.

0:11:38 > 0:11:41I've seen them piled up in Barcelona fish market. Big piles of them.

0:11:41 > 0:11:44- And they must have used them for soup there.- Yeah.

0:11:44 > 0:11:47- And there's me shovelling them away!- I know.

0:11:48 > 0:11:50They've got to be boiled while they're alive

0:11:50 > 0:11:54because if they aren't, when you come to peel them, they won't peel.

0:11:54 > 0:11:58- They're soft.- Yeah. - These are brown shrimps.

0:11:58 > 0:12:01They've got a more concentrated flavour than the pink ones.

0:12:01 > 0:12:03Perfect for potted shrimps.

0:12:03 > 0:12:07I went into the local supermarket to ask for some and they said, "We don't sell them."

0:12:07 > 0:12:11Here's a case of ignoring something that's more famous than the town itself!

0:12:11 > 0:12:13Nearly as famous as Eric!

0:12:13 > 0:12:17I reckon any cook worth his salt should be able to taste

0:12:17 > 0:12:20something like this in its natural state, just freshly cooked.

0:12:20 > 0:12:25You know, shrimps straight out of the bay at Morecambe or potatoes,

0:12:25 > 0:12:30new potatoes straight out of your garden into boiling salted water.

0:12:30 > 0:12:34Just as a sort of touchstone for how things should taste, you know.

0:12:34 > 0:12:37Cos sometimes you taste these shrimps, they've been long frozen

0:12:37 > 0:12:42and they're dried out and over salty and you think, "What's that about?"

0:12:42 > 0:12:45- Yeah.- But if you can come out here and, you know,

0:12:45 > 0:12:48just taste this like it is, like it should be,

0:12:48 > 0:12:51it's just so evocative of where you are, somehow.

0:12:52 > 0:12:56If you come to Morecambe it's worth going to Ray's little shop

0:12:56 > 0:12:58where he sells his own potted shrimps.

0:12:59 > 0:13:04He and his wife Pat and son Paul pick out the freshly caught shrimps,

0:13:04 > 0:13:08then they mix them with butter, cayenne, white pepper,

0:13:08 > 0:13:10ground nutmeg and salt.

0:13:13 > 0:13:17Then they stir in the freshly peeled shrimps.

0:13:17 > 0:13:18They've got to be good.

0:13:18 > 0:13:21They were only caught at 11 o'clock this morning.

0:13:23 > 0:13:27They're given a good old coating in all this mixture,

0:13:27 > 0:13:29based on the original Poulton recipe.

0:13:31 > 0:13:33Poulton was the old name for Morecambe.

0:13:33 > 0:13:37It was used more as a preservative than for the taste but the flavour

0:13:37 > 0:13:42became so popular that people came from miles around to buy them.

0:13:42 > 0:13:45And that's it, really. Caught, picked, potted. All in a day.

0:13:45 > 0:13:49- And all say "fish".- ALL: Fish!

0:13:54 > 0:13:56Across the other side of Morecambe Bay is the little

0:13:56 > 0:13:58village of Flookburgh.

0:13:58 > 0:14:01The word flook is another word for flounder

0:14:01 > 0:14:04and I went flounder fishing with Michael Wilson.

0:14:04 > 0:14:07I'd never been fishing in a tractor before.

0:14:07 > 0:14:11I felt like I was on a camel in a desert out of Laurence of Arabia.

0:14:13 > 0:14:16There were miles on miles of sand.

0:14:16 > 0:14:19The fishermen put out their nets the previous night at low water

0:14:19 > 0:14:23and waited till the tide came in and as it ebbed

0:14:23 > 0:14:26it revealed the extent of the day's catch.

0:14:26 > 0:14:29There's a remarkable sense of space out here.

0:14:29 > 0:14:33Made sharper by the fact it's borrowed from the sea.

0:14:33 > 0:14:37It can be very dangerous. The incoming tide can outrace you.

0:14:37 > 0:14:39I hope the ancient tractors are going to start.

0:14:39 > 0:14:41Chalky, come here.

0:14:41 > 0:14:45In the nets there were lots of flounders - beautiful prime fish.

0:14:45 > 0:14:49The reason flounders are so prolific here is because they feed

0:14:49 > 0:14:53off little shells called "henpens" and also little cockles.

0:14:53 > 0:14:57I was hoping that local Flookburgh flounder would be on the menu

0:14:57 > 0:14:59back at the hotel, but it wasn't.

0:14:59 > 0:15:04Only a strange fish called a queen fish from the Indian Ocean.

0:15:04 > 0:15:07How much are you getting for these flounders, then? These flooks?

0:15:07 > 0:15:11- All we get is 80p a pound for them. - Why so little?- I don't know really.

0:15:11 > 0:15:15People just want plaice. They've never had flooks.

0:15:15 > 0:15:19No-one bothers with flooks really. We can't catch plaice, not here.

0:15:19 > 0:15:22I mean, what do you think about the British attitude to fish,

0:15:22 > 0:15:25that they won't eat flounder? They'll only eat plaice?

0:15:25 > 0:15:29We're just a nation brought up on cod and chips now, aren't we?

0:15:29 > 0:15:32I mean, they won't try any other sort of fish

0:15:32 > 0:15:33except for cod or haddock.

0:15:33 > 0:15:35That's all.

0:15:35 > 0:15:40It's such... Like, to me, there's no difference in that to a plaice.

0:15:40 > 0:15:43That looks the same as a plaice to me,

0:15:43 > 0:15:46except it hasn't got them little spots on it.

0:15:46 > 0:15:49People won't eat it cos of that!

0:15:49 > 0:15:54- Chalky!- Michael's absolutely right about the flook or flounder.

0:15:54 > 0:15:57The ones from round here are sensational.

0:15:57 > 0:15:58I mean, they're firm and sweet.

0:15:58 > 0:16:02The best way I know to cook flounder is deep-fried flounder

0:16:02 > 0:16:04with costelloise sauce.

0:16:04 > 0:16:07It's quite unusual, like hollandaise,

0:16:07 > 0:16:09only made with olive oil instead,

0:16:09 > 0:16:11which makes it very light.

0:16:11 > 0:16:14So first of all you put some olive oil in a small pan

0:16:14 > 0:16:18and bring it up gently to about blood heat.

0:16:18 > 0:16:22Then you break a couple of egg yolks into a bowl and add the juice

0:16:22 > 0:16:23of about half a lemon

0:16:23 > 0:16:26and about one and a half fluid ounces of water or so.

0:16:26 > 0:16:30Whisk that together very, very thoroughly.

0:16:30 > 0:16:34Now, you've got a pan boiling on the heat so you put the eggs over

0:16:34 > 0:16:37the steaming saucepan and whisk very briskly

0:16:37 > 0:16:39to build up your sabayon.

0:16:39 > 0:16:43That'll take a couple of minutes and you've got to have a strong wrist

0:16:43 > 0:16:45to do it but it's very important

0:16:45 > 0:16:49because it makes the final sauce so light and voluminous.

0:16:49 > 0:16:52Now you pull the pan off the stove and start to add the olive oil.

0:16:52 > 0:16:57A little bit at a time to start with, just beating it all the time.

0:16:57 > 0:16:59Then you can add more and more and more

0:16:59 > 0:17:03and you build up this magnificently light and fluffy sauce.

0:17:03 > 0:17:07Whisking all the time. There, it's done. Now to flavour it.

0:17:07 > 0:17:10First of all some salt and then cayenne pepper.

0:17:10 > 0:17:13And I like quite a lot of cayenne pepper in this sauce.

0:17:13 > 0:17:15I want it to have a good heat.

0:17:15 > 0:17:18And finally, the thing that makes all the difference - some

0:17:18 > 0:17:22fresh basil leaves, just torn up in your fingers at the last minute,

0:17:22 > 0:17:25dropped into the sauce and stirred in.

0:17:25 > 0:17:27That's done. And now the flounder.

0:17:27 > 0:17:31You give them a very light seasoning with salt. Not too much.

0:17:31 > 0:17:33Now into some flour.

0:17:33 > 0:17:35Drop both sides into the flour

0:17:35 > 0:17:39and then tap the fillets to get all the excess flour off.

0:17:39 > 0:17:42You whisk up a couple of eggs in a bowl.

0:17:42 > 0:17:45Drop the fillets into the bowl, turn them over

0:17:45 > 0:17:49till they're nicely coated and straight into the breadcrumbs.

0:17:49 > 0:17:54First one side, then the other. And now for the deep frying.

0:17:54 > 0:17:58Your fryer should be set to about 170 degrees centigrade.

0:17:58 > 0:17:59In go the fillets.

0:17:59 > 0:18:04Lay them in gently. Don't be too hasty when hot oil's around.

0:18:04 > 0:18:08Three at a time. Fry for about a minute to a minute and a half.

0:18:08 > 0:18:11Lift them out and look how wonderfully brown

0:18:11 > 0:18:16and golden those beautiful fillets of flounder now are.

0:18:16 > 0:18:20Turn them out onto kitchen paper to drain off the excess fat

0:18:20 > 0:18:23and now to serve the dish.

0:18:23 > 0:18:27Make a nice little pile of fillets on the plate, a great big dollop

0:18:27 > 0:18:31of costelloise sauce and finish with just a little sprig of basil.

0:18:31 > 0:18:35I guarantee you won't get a better dish for flounder than that.

0:18:41 > 0:18:42Brilliant stuff from Rick,

0:18:42 > 0:18:44and he was using two great British ingredients in that film.

0:18:44 > 0:18:48Flounder is delicious but still quite tricky to get hold of.

0:18:48 > 0:18:51However, you can get brown shrimp from a fishmonger or supermarket now

0:18:51 > 0:18:55and I'm going to show you a great way to use them with some broad

0:18:55 > 0:18:59beans in a risotto because it's one of your favourite dishes, I believe.

0:18:59 > 0:19:03It is but I once had a risotto in Italy in...

0:19:04 > 0:19:09Now I can't remember the name of the place. That's an age moment.

0:19:09 > 0:19:11- THEY LAUGH - Assisi.

0:19:11 > 0:19:15And I've never, ever tasted one as good as that since.

0:19:15 > 0:19:18- HE COUGHS - So no pressure, James.- No pressure.

0:19:18 > 0:19:22Well, to be honest, the Italians wouldn't normally put cheese

0:19:22 > 0:19:24and fish together.

0:19:24 > 0:19:26They wouldn't normally put shrimps

0:19:26 > 0:19:27and stuff like that in a risotto

0:19:27 > 0:19:29but I think it does really work with this.

0:19:29 > 0:19:32I thought I'd do a shrimp and broad bean risotto.

0:19:32 > 0:19:35- Keep things nice and simple. - I love broad beans.

0:19:35 > 0:19:38I was reading about you and it's 20 years working in theatres

0:19:38 > 0:19:40and bits and pieces. Quite a tough upbringing

0:19:40 > 0:19:44- and going through the ranks before you really became known.- Yeah.

0:19:44 > 0:19:46- Oh, yeah.- You got your big break.

0:19:46 > 0:19:52Weekly rep, I started in, which was like the coalface of theatre.

0:19:53 > 0:19:56A bit of a shock to the system actually.

0:19:56 > 0:19:59And then drama school and then, yep, rep, community theatre...

0:19:59 > 0:20:03But it must have been quite good learning because you had to do every single role.

0:20:03 > 0:20:05It was a great basis to learn

0:20:05 > 0:20:10and, sadly, it's not a way that people really do it any more.

0:20:10 > 0:20:13They tend to take the quick way. Instant success.

0:20:13 > 0:20:15Get into a soap or be film stars.

0:20:15 > 0:20:19And 20 years of that ended up with a small part in Coronation Street?

0:20:19 > 0:20:24Corrie. Yes. I did three episodes in Coronation Street. My first telly.

0:20:24 > 0:20:30And while I was doing that, I got an audition for a new soap.

0:20:30 > 0:20:32Didn't know anything about it.

0:20:32 > 0:20:36- They just said it was going to be a new soap like Coronation Street but different.- Yeah.

0:20:36 > 0:20:42And I went for that and that's where I met Ricky Tomlinson in the final auditions.

0:20:42 > 0:20:46- We were grouped together.- That was in 1982 and went on to be Brookside.

0:20:46 > 0:20:49Just run you through this risotto, so if you do want to do it we've got

0:20:49 > 0:20:51shallot or a little bit of onion, some garlic in there,

0:20:51 > 0:20:54a bit of white wine, in goes the arborio rice.

0:20:54 > 0:20:56Use arborio or carnaroli rice. I use chicken stock for this,

0:20:56 > 0:20:59although it's a fish risotto we do use chicken stock.

0:20:59 > 0:21:01Cook that for 12 to 15 minutes.

0:21:01 > 0:21:04Cool it down and then you can end up with this.

0:21:04 > 0:21:08The only reason I've cooled it down is that it won't cook all

0:21:08 > 0:21:11the way through in real time in six to eight minutes but I'm just

0:21:11 > 0:21:14going to decant a little bit of this stuff off. This is the risotto.

0:21:14 > 0:21:16After about 12 to 15 minutes, you end up with this.

0:21:16 > 0:21:20That's the kind of stuff. The important thing with risotto is the rice but above all,

0:21:20 > 0:21:23I think, the stock you have to cook it in.

0:21:23 > 0:21:25So you want really good quality stock.

0:21:25 > 0:21:27I'm going to do broad beans with this.

0:21:27 > 0:21:29What we do is get a kettle full of water,

0:21:29 > 0:21:32pour it over your frozen broad beans like that.

0:21:34 > 0:21:36And then they'll almost cool straightaway.

0:21:36 > 0:21:39And we just de-pod these. Take them out their pods.

0:21:39 > 0:21:41They're so pretty and green.

0:21:41 > 0:21:45If you've got kids, this is a good way to give them their pocket money.

0:21:45 > 0:21:51- 50p for a bowlful.- I think that's a bit generous, James. 10p.

0:21:51 > 0:21:55Sorry, bitter Scot. There you go. The idea is we just de-pod these.

0:21:55 > 0:21:58That's the idea with this one. The brown shrimps I've got there,

0:21:58 > 0:22:01the French call these crevettes grises, which Rick talked about.

0:22:01 > 0:22:04They're absolutely amazing. You can actually eat them raw like that.

0:22:04 > 0:22:07- You just literally pick all of the...- I've never seen that.

0:22:07 > 0:22:09- Sorry, they're cooked, by the way. Not raw.- But you can.

0:22:09 > 0:22:12You can actually eat the whole lot. That's what they do in France.

0:22:12 > 0:22:15Absolutely delicious. Crevettes grises.

0:22:15 > 0:22:18We've got our stock here and I'm going to keep adding it to here.

0:22:18 > 0:22:21But of course, it was Ricky Tomlinson that you kind of

0:22:21 > 0:22:25followed from Brookside and then, of course, into The Royle Family.

0:22:25 > 0:22:28- Yes. Married to him twice. - Married to him twice.

0:22:28 > 0:22:31- Did you realise when you were doing that it was going to be such a massive show?- No.

0:22:31 > 0:22:36Well, I remember Ricky saying this is either going to be a big hit

0:22:36 > 0:22:41or it's going out at 12 o'clock. No man's land.

0:22:41 > 0:22:45But, erm, it was very hard to read it.

0:22:45 > 0:22:50They sent... Caroline met Ricky at an awards ceremony once and said,

0:22:50 > 0:22:53"I've written a script for you and Sue Johnston.

0:22:53 > 0:22:55"You're going to be my mum and dad."

0:22:55 > 0:22:59- And this is at her height of fame as Mrs Merton.- Yeah.

0:22:59 > 0:23:02And...but we never heard anything for months and months

0:23:02 > 0:23:04and months and then suddenly these scripts plopped

0:23:04 > 0:23:08through our doors and he rang me up and said, "What do you think?"

0:23:08 > 0:23:11And they were so thin and there wasn't much in it

0:23:11 > 0:23:13and most of it was just great big long gaps where you'd take

0:23:13 > 0:23:18a Polo mint and sit there for 20 minutes watching the telly.

0:23:18 > 0:23:23And we had a read through and it was very...

0:23:23 > 0:23:26It was weird because it was very different

0:23:26 > 0:23:29because there was no studio audience and she didn't want canned laughter.

0:23:29 > 0:23:32She didn't want us to leave the sofa.

0:23:32 > 0:23:36And of course the producers were going,

0:23:36 > 0:23:39"You can't just have them sitting watching the telly.

0:23:39 > 0:23:41"Nobody will find it funny."

0:23:41 > 0:23:44But she fought them for it and that's what she got

0:23:44 > 0:23:48- and that's what made it so special. - But comedy...

0:23:48 > 0:23:51Another thing that was written for you as well was...

0:23:51 > 0:23:54Jennifer Saunders wrote something. Jam & Jerusalem.

0:23:54 > 0:23:57Yeah. Which is fantastic. Yeah. Very flattering.

0:23:57 > 0:24:00Apart from comedy you've got Waking The Dead, of course...

0:24:00 > 0:24:05- Very funny! - I said apart from comedy!

0:24:05 > 0:24:08But apart from that, you've started to do your new series.

0:24:08 > 0:24:12We start filming it the week after next. Yeah. The ninth series.

0:24:12 > 0:24:16And in conjunction with that, it's just about to come on screen,

0:24:16 > 0:24:19this new thing. Tell us about that. This drama.

0:24:19 > 0:24:21It's called A Passionate Woman.

0:24:21 > 0:24:26It's written by Kay Mellor and it's a two-part drama

0:24:26 > 0:24:29so it starts from my story.

0:24:29 > 0:24:31- I'm Betty.- Yeah.

0:24:31 > 0:24:34And it's based on a story of Kay Mellor's mother.

0:24:34 > 0:24:36She did write it as a stage play.

0:24:36 > 0:24:39It was in the West End with Stephanie Cole.

0:24:39 > 0:24:42And it's her mother's story.

0:24:42 > 0:24:45And she thought she would never, ever put it on screen

0:24:45 > 0:24:48- until her mum died, bless her.- Yeah.

0:24:48 > 0:24:53And she died a couple of years ago so she's adapted it for screen.

0:24:53 > 0:24:56- So it's a screen and it's being made into a film.- Right.

0:24:56 > 0:25:01And it's her mum's story.

0:25:01 > 0:25:04- It starts in the '80s with Betty. - Yeah.

0:25:04 > 0:25:07Takes us back to the '50s and becomes Billie Piper.

0:25:07 > 0:25:10- I become Billie Piper.- You become Billie Piper. There you go.

0:25:10 > 0:25:13But I've got brown hair, long brown hair.

0:25:13 > 0:25:17Very grey brown hair and brown eye contact lenses

0:25:17 > 0:25:21and Billie's got brown hair and, of course, brown eyes.

0:25:21 > 0:25:25And I think Betty must have broken her nose round about the '70s

0:25:25 > 0:25:30- because, of course, our noses are totally different.- This is on when?

0:25:30 > 0:25:32Coming out in a couple of weeks?

0:25:32 > 0:25:39The first Sunday is on the 11th and then the '80s is on the 18th.

0:25:39 > 0:25:45- And it's a wonderful story and it's beautifully done.- Fabulous.

0:25:45 > 0:25:48- I'll look forward to seeing it. - I think you'll enjoy it.

0:25:48 > 0:25:50I hope people will watch.

0:25:50 > 0:25:52This is the risotto.

0:25:52 > 0:25:56My little top tip for risotto is a little bit of mascarpone cheese.

0:25:56 > 0:25:59It just slackens it down a bit. We've got broad beans in there.

0:25:59 > 0:26:03- You put that in why? Mascarpone? - It just softens it.

0:26:03 > 0:26:05Often when you go to a lot of restaurants, I'm sure Nick will

0:26:05 > 0:26:08agree, when you go there and it can be quite solid.

0:26:08 > 0:26:09Fills me with dread

0:26:09 > 0:26:12when you see risotto that's been put into some kind of mould.

0:26:12 > 0:26:15Risotto should fall back under its own weight.

0:26:15 > 0:26:18The idea is when you put the risotto on the plate,

0:26:18 > 0:26:22although in a little mound like that, which it should be,

0:26:22 > 0:26:26when you knock the plate it should flatten.

0:26:26 > 0:26:31And then I've got some pea shoots here. This is really trendy, Sue.

0:26:31 > 0:26:34- Look at this. They actually grow these in tissue paper.- Really?

0:26:34 > 0:26:38You can grow these in your garden or a windowsill.

0:26:38 > 0:26:40Do you know the thing about these things, though, James?

0:26:40 > 0:26:43They're just like cress. It's just seeds that have sprouted.

0:26:43 > 0:26:47But cress is 20p a punnet and that stuff's about two quid!

0:26:47 > 0:26:50- Somebody's making a lot of money out of that.- He is a Scotsman, isn't he?

0:26:50 > 0:26:52You can tell he's a Scot. Exactly.

0:26:52 > 0:26:55You've got your nice little simple risotto.

0:26:55 > 0:26:59A shrimp and green bean risotto with pea shoots. Little bit of lemon.

0:26:59 > 0:27:01- Tell us what you think of that. - Mm-mm.

0:27:01 > 0:27:04- Little bit of chervil went in at the end, by the way.- Did it?

0:27:04 > 0:27:07And obviously some Parmesan cheese.

0:27:07 > 0:27:09Tell us what you think of that one?

0:27:13 > 0:27:16- Mm. That's heaven.- Is it?

0:27:16 > 0:27:19Not quite as good as the Italians make it but not far off.

0:27:19 > 0:27:21- I think it's better.- Come on! Get in!

0:27:21 > 0:27:23THEY LAUGH

0:27:28 > 0:27:31Now there's a compliment if ever I had one! Glad you enjoyed it, Sue.

0:27:31 > 0:27:33If you'd like to try cooking any of the fabulous food you've seen

0:27:33 > 0:27:38on today's programme they're just a click away at bbc.co.uk/recipes.

0:27:38 > 0:27:41We're taking a look back at some of the most delicious dishes

0:27:41 > 0:27:43in the Saturday Kitchen archives.

0:27:43 > 0:27:47Next up is a chef whose passion for quality ingredients is always

0:27:47 > 0:27:51reflected in the fantastic and flavourful dishes he creates.

0:27:51 > 0:27:53Over to you, Mr Nigel Haworth.

0:27:53 > 0:27:55And on the menu with you we've got pork.

0:27:55 > 0:27:57What are we going to do with it, chef?

0:27:57 > 0:28:00We're going to spice the pork up, we're going to cure it.

0:28:00 > 0:28:04A three-day cure, OK. So get the old pestle and mortar over here.

0:28:04 > 0:28:07You're going to serve it with cabbage and black pudding

0:28:07 > 0:28:10- and all manner of stuff. - Cabbage, black pudding and parsnip.

0:28:10 > 0:28:12And we're going to pressure cook it,

0:28:12 > 0:28:14cos my mum used to do a lot of pressure cooking.

0:28:14 > 0:28:20A lot of pressure cooking when I was a lad. So we've got our orange.

0:28:20 > 0:28:26Spices in there, we've got allspice, cinnamon, juniper berries

0:28:26 > 0:28:30and star anise. So zest the orange in there.

0:28:30 > 0:28:35- Christmassy spices in there.- It is. But I've sort of said Easter.

0:28:35 > 0:28:38- Easter's coming up. - Easter sort of spices, then.

0:28:38 > 0:28:42Easter sort of spices, yeah. Give them a real good old bashing.

0:28:42 > 0:28:47- Spicy pork's traditional up in Lancashire at Easter time.- Sorry?

0:28:47 > 0:28:50Spicy pork's traditional up in Lancashire at Easter time.

0:28:50 > 0:28:52It is now!

0:28:54 > 0:28:57You're celebrating up there, what? 30 years of Northcote?

0:28:57 > 0:29:0330 years in 2015 so we've got lots going on for that.

0:29:03 > 0:29:06- 18 years with a Michelin star? - Yeah. 18 years. 30 years.

0:29:06 > 0:29:11But it's been, you know, different phases, you know.

0:29:11 > 0:29:14Where does time go? Cooking is always moving, isn't it?

0:29:14 > 0:29:18It's always changing so it's never boring. That's one thing for sure.

0:29:18 > 0:29:21Tell us about this cabbage. I know you're going to do the spices.

0:29:21 > 0:29:23The January king cabbage is grown for me by a guy called

0:29:23 > 0:29:26Peter Ashcroft in Tarleton who is one of the best growers in the UK.

0:29:26 > 0:29:28He grows a lot of cauliflower for us

0:29:28 > 0:29:32and it's just got so much succulence and sweetness.

0:29:32 > 0:29:35More than the modern varieties.

0:29:35 > 0:29:37Right. I'm putting it in the wrong place now.

0:29:37 > 0:29:39This is supposed to be an easy dish as well.

0:29:39 > 0:29:41This is one you can do at home.

0:29:41 > 0:29:44Pop that into there, into your pressure cooker.

0:29:44 > 0:29:47And then pop your chicken stock in.

0:29:47 > 0:29:50There's about half a litre of chicken stock there.

0:29:50 > 0:29:52And I'm just going to cook the parsnip.

0:29:52 > 0:29:55We're going to salt this cabbage as well.

0:29:55 > 0:29:58- Just a bit of Maldon salt or Cornish salt.- Yeah.

0:29:58 > 0:30:01Salt it for about three hours.

0:30:01 > 0:30:04- And then wash it off.- Leave it and we've got one on there. Yeah.

0:30:06 > 0:30:10And that's that. Pop that there. I'll get rid of this monster.

0:30:10 > 0:30:13This is quite a good St Patrick's Day dish, Nigel.

0:30:13 > 0:30:15Cos you've got your pork and your cabbage.

0:30:15 > 0:30:17Well, you know, I was trying to...

0:30:17 > 0:30:21- Paul, I was trying to make you feel included.- Yeah. Good man.

0:30:21 > 0:30:25You see, they're not as bad as they say, these Lancashire people, James.

0:30:27 > 0:30:29Ah. Right. THEY LAUGH

0:30:29 > 0:30:34- Let me do the jokes, eh? - Right. So in we go with the bacon.

0:30:34 > 0:30:36It's a dish for all occasions.

0:30:36 > 0:30:39It is a really good... As James said, a really good Christmas dish.

0:30:39 > 0:30:43But it is fantastic, really fantastic at any celebration.

0:30:43 > 0:30:46Are all your mates at home saying, "Get into that James Martin,

0:30:46 > 0:30:50"that Yorkshire fella! Go on, Nige. Get into him, man."

0:30:50 > 0:30:55- I've chopped him some herbs already. - Have you chopped them already?

0:30:55 > 0:30:59- Right. And asparagus. - There's no rivalry there, Paul.

0:30:59 > 0:31:01- Don't be thinking there is. - Yorkshire and Lancashire?- No.

0:31:01 > 0:31:06- There's no rivalry. - THEY LAUGH

0:31:07 > 0:31:12- Go on, son! Go on!- Go on, son! Give him one!- Nah, there isn't.

0:31:12 > 0:31:17- Asparagus.- What do you mean, there isn't? It's a very...

0:31:17 > 0:31:20It's such a traditional rivalry.

0:31:20 > 0:31:23They're all traditional, aren't they? These rivalries?

0:31:23 > 0:31:26Now, tell us about this asparagus. Where are you getting this from?

0:31:26 > 0:31:29- First of the new season. - Wye Valley, Herefordshire.

0:31:29 > 0:31:32It's not Lancashire, if that's what you're thinking.

0:31:32 > 0:31:36Whoa! It's far too early for a bit of Lancashire. I hope nobody's...

0:31:36 > 0:31:39- You didn't see that, did you? - No, no. Didn't see it at all.

0:31:39 > 0:31:43I've got my eye on James there. Why are you doing that, James?

0:31:43 > 0:31:46- Is that...- It's cheffy.- He's got a Michelin star and I'm just...

0:31:46 > 0:31:50Do you not leave the skin on the asparagus, then?

0:31:50 > 0:31:53Cos sometimes you go in restaurants and you just eat it as it comes.

0:31:53 > 0:31:57Actually, modern day asparagus isn't as woody as it used to be

0:31:57 > 0:32:00so, you know, you don't have to take loads.

0:32:00 > 0:32:02I'm just doing the bottom bits.

0:32:02 > 0:32:05- Just for a bit of presentation rather than anything else.- I see.

0:32:05 > 0:32:09Anyway, the sauce has just had a bit of a boiling scenario.

0:32:09 > 0:32:12You can use the bottom of the asparagus

0:32:12 > 0:32:15and the peelings as the base to a lovely soup, though,

0:32:15 > 0:32:18cos there's lots and lots of nutrition in there.

0:32:18 > 0:32:21And you can make soup from it, or purees.

0:32:21 > 0:32:24Right, I'm just getting the parsnip here and,

0:32:24 > 0:32:28with a fork, just breaking it down. And I'm going to add...

0:32:28 > 0:32:31It will be nicely seasoned cos it's got all the flavour of the pork

0:32:31 > 0:32:36cos it's cooked with the pork for the 25 minutes that it's in.

0:32:36 > 0:32:40- Where did you get this recipe from, Nigel?- I made it up.

0:32:40 > 0:32:43It's not like a...because of the black pudding it's not like a sort

0:32:43 > 0:32:48- of Lancashire dish. - There's a tradition...

0:32:48 > 0:32:51a real tradition of curing, isn't there, in the UK?

0:32:51 > 0:32:55So, you know, it is there as a thing that we do.

0:32:57 > 0:33:01But it's just adding that seasonal spice, I think, you know, is great.

0:33:01 > 0:33:06And it makes sometimes what you can say is a boring old piece of pork, it makes it a bit more interesting.

0:33:06 > 0:33:10Because I'm now going to caramelise it. I've got some icing sugar now.

0:33:12 > 0:33:14And I'm not good with fire but we'll have a go.

0:33:14 > 0:33:16- And then we're going to blowtorch. - Go on, son.

0:33:16 > 0:33:19Go on, Nige. I thought that was the lump of black pudding.

0:33:19 > 0:33:21One of the things you've got to watch out

0:33:21 > 0:33:24when you're using a blowtorch is that you don't just point

0:33:24 > 0:33:29it down too much, so you aim it almost horizontally a bit more.

0:33:29 > 0:33:32Sometimes when you point it down it exhausts the oxygen

0:33:32 > 0:33:34and then it goes out and blows out.

0:33:34 > 0:33:37Make sure you point it away from you.

0:33:37 > 0:33:40This gives it a smokier caramel flavour. And they, you know...

0:33:40 > 0:33:44I've got to say that, you know, lots of kitchens are using

0:33:44 > 0:33:49blowtorches now to get that flavour before and after cooking.

0:33:51 > 0:33:56- Right. There's your sauce reducing down.- We'll turn that off.

0:33:56 > 0:34:00That's a really cool looking one, that blowtorch.

0:34:00 > 0:34:02It looks like it's done a bit of service, that one.

0:34:02 > 0:34:06- It's a bit Darth Vader.- I actually thought it was the black pudding.

0:34:06 > 0:34:09- Probably Irish.- There's your black pudding. Where's that going?

0:34:09 > 0:34:12That's going into the sauce. I'll just take the skin off.

0:34:12 > 0:34:16How'd you get the black pudding, Nigel? Is that...

0:34:16 > 0:34:20Well, the traditions in Lancashire, obviously, for Bury black pudding.

0:34:20 > 0:34:23Hang on a minute, James.

0:34:23 > 0:34:28Or... Gosh. They go back centuries and centuries.

0:34:28 > 0:34:32The traditional black pudding in Bury is quite a fatty black pudding.

0:34:32 > 0:34:34I've always used black pudding that's quite fatty.

0:34:34 > 0:34:38- Thank you, James.- They came over to Ireland and got the recipe...

0:34:38 > 0:34:41- Yeah, yeah. - Is that where it comes from? Right.

0:34:41 > 0:34:43But you can also get white pudding, can't you?

0:34:43 > 0:34:46You can get white pudding, yeah, where you omit the blood

0:34:46 > 0:34:49and you use onions and groats and herbs.

0:34:49 > 0:34:53Actually, white pudding is quite a nice thing.

0:34:53 > 0:34:57- That's like a vegetarian version, then.- Yeah.- No, it's got pork in it.

0:34:57 > 0:35:00- Oh, has it?- How's the cabbage? - Cabbage is done. There.

0:35:00 > 0:35:07- Thank you very much.- The rind's probably about another minute off.

0:35:07 > 0:35:12Tell us what you've done with the rind. We're going to crisp that up.

0:35:12 > 0:35:15We've dehydrated the rind cos, of course,

0:35:15 > 0:35:19we've taken the rind off the pork to pressure cook it and

0:35:19 > 0:35:23we want to have some texture to the dish so we've dehydrated

0:35:23 > 0:35:27the rind for five days and then we're going to deep-fry it.

0:35:27 > 0:35:31It's a wonderful thing. It's what you call pork quaver.

0:35:31 > 0:35:33Do you just put it in the airing cupboard?

0:35:33 > 0:35:35Yeah, dehydrators run at, like, sort of 50 degrees.

0:35:35 > 0:35:39- Oh, you put it in a dehydrator. Have you not got a dehydrator?- Oh, yeah.

0:35:39 > 0:35:44I've got a dehydrator. I use it every day. I do, yeah.

0:35:44 > 0:35:48I stand in it for an hour in the morning and an hour in the evening.

0:35:48 > 0:35:52Right. We're ready to plate it.

0:35:52 > 0:35:54Bradley, I'll get you a dehydrator. Don't worry.

0:35:54 > 0:35:57I'll hold you to that. You've said it on national television.

0:35:57 > 0:35:59- Can I have one as well, Nige? - Can I have a blue one?

0:35:59 > 0:36:01I imagine you're pretty busy at Northcote.

0:36:01 > 0:36:04Been building a new cook school and everything.

0:36:04 > 0:36:07We've got a new cookery school, we've got new kitchens.

0:36:07 > 0:36:10The restaurant is reopening May 3rd but we're using the private

0:36:10 > 0:36:12rooms while that's being refurbished

0:36:12 > 0:36:16so we've had lots going on now for the last sort of 12 months.

0:36:16 > 0:36:18And of course we're opening a new pub in Cheshire.

0:36:18 > 0:36:21- We're going to Cheshire, Paul. - That's a bit posh for you.

0:36:21 > 0:36:23Posh part of the world.

0:36:23 > 0:36:27Which is a little place called Haughton near Tarporley in Cheshire.

0:36:27 > 0:36:30Pub called the Nag's Head. There you go.

0:36:30 > 0:36:32Have you had the same restaurant all that time, though?

0:36:32 > 0:36:36- Has it been the same building? - Northcote. Yeah. We've put...

0:36:36 > 0:36:40- Basically we've sort of decided... - If you don't hurry up it'll be open.

0:36:40 > 0:36:42THEY LAUGH

0:36:47 > 0:36:49No more questions, please.

0:36:51 > 0:36:56OK, so that's the pickled spicy cabbage. He's going to put the...

0:36:56 > 0:36:59We've got the two pieces of pork going on there

0:36:59 > 0:37:04and then the asparagus. There's one upside down there.

0:37:05 > 0:37:12Asparagus going on there. Like so. And the sauce.

0:37:12 > 0:37:16And this is a... Brad, this is a real homely dish.

0:37:16 > 0:37:19I've done this cos every time I do Saturday Kitchen they say,

0:37:19 > 0:37:22- "Don't be too complicated." - This one only takes three days!

0:37:22 > 0:37:25- I've gone really homely! - THEY LAUGH

0:37:25 > 0:37:28I'll just put one. And that's your pork quaver.

0:37:28 > 0:37:30You've got to try those. They're stunning. OK.

0:37:30 > 0:37:34And that's your rare breed pork, black pudding sauce,

0:37:34 > 0:37:37January king cabbage and a bit of fresh new season asparagus.

0:37:37 > 0:37:39All you need is three days and a dehydrator. Done.

0:37:45 > 0:37:49It's not complicated at all but it tastes great, it does.

0:37:49 > 0:37:53- Have a dive into this one. Taste this one, Bradley.- I will. 100%.

0:37:53 > 0:37:56Tell us what you think. There are your pork...

0:37:58 > 0:38:00- Literally, break them.- I like the...

0:38:00 > 0:38:03I think they're important when you're eating the dish cos it

0:38:03 > 0:38:06gives you that texture, that crispness.

0:38:06 > 0:38:10- They're really lovely.- Wow.- You can season them. Salt and vinegar ones.

0:38:10 > 0:38:12You could put those in bags and sell those.

0:38:12 > 0:38:15You could do shamrock flavoured ones.

0:38:19 > 0:38:22That pork was cooked to perfection, Nigel.

0:38:22 > 0:38:26Next up we're back on the road with the late great Mr Keith Floyd

0:38:26 > 0:38:29on another ones of his classic culinary tours.

0:38:29 > 0:38:31He's taken a nostalgic trip back to his school

0:38:31 > 0:38:35today before meeting up with one of his baker chums in Somerset.

0:38:36 > 0:38:40Now, I don't paint myself with woad and sit around on hills like some

0:38:40 > 0:38:44people I could mention but there's a powerful serenity about the place.

0:38:44 > 0:38:49In fact Somerset, my boyhood stamping ground, has a timeless attraction to me

0:38:49 > 0:38:52and as Brendon said, it typifies the mood of the county.

0:38:52 > 0:38:55This ancient fashion of fishing with a sledge between the fierce

0:38:55 > 0:38:58tides of the Severn goes back centuries.

0:38:58 > 0:39:02Notice the elegant way I skip across this thick mud whilst poor

0:39:02 > 0:39:05old Brendan struggles manfully with his sledge.

0:39:05 > 0:39:07- All right?- Of course I'm all right. If I ever get back...

0:39:07 > 0:39:11- I'll have to put you on and push you.- That would be the answer.

0:39:11 > 0:39:13If I get back I'll cook you something nice to eat.

0:39:13 > 0:39:15Take it down to there, Keith, if you like.

0:39:15 > 0:39:18It's a bit difficult to get out of there, I expect.

0:39:18 > 0:39:21- How does that work, then? - Right here, look. I'll tip it out.

0:39:24 > 0:39:27- Now, he went in there for a few shrimps.- Yeah.

0:39:28 > 0:39:30- Cos he was a greedy little monkey. - Yeah. That's it.

0:39:30 > 0:39:34He feels plump. Actually, I mean, this is so fresh it's unbelievable.

0:39:34 > 0:39:37- I think I'll cook you this one when we get back.- Yeah. Lovely.

0:39:37 > 0:39:40If we get back. The tide is going to come whizzing in in a minute

0:39:40 > 0:39:47and we've got about 15 minutes to get out of it. Oh, I see.

0:39:47 > 0:39:50Do you know, that was one of the most strenuous bits of filming

0:39:50 > 0:39:53I've ever done. It's OK for Brendan. He does it every day.

0:39:53 > 0:39:55How many years have you been doing it?

0:39:55 > 0:39:59- Oh, 45.- 45 years! Like a little fairy, he is.

0:39:59 > 0:40:02Hops over the mud like a sandpiper or a little dipper or

0:40:02 > 0:40:05- something like that.- That's right. - I find it really heavy going.

0:40:05 > 0:40:08It does make you hungry, you know, this fresh air.

0:40:08 > 0:40:10Of course, we could have gone to his little cottage

0:40:10 > 0:40:13and done it all on a nice Creda oven and extractors

0:40:13 > 0:40:15and things like that but we felt like a really good snack

0:40:15 > 0:40:18and you couldn't have a fresher piece of cod than this.

0:40:18 > 0:40:20You saw us pick it off the net, Brendan's filleted it.

0:40:20 > 0:40:23So we'll just fry that in a bit of butter.

0:40:23 > 0:40:25Brendan, what about that huge monstrosity over there,

0:40:25 > 0:40:28- Hinckley Power Station?- Well, yes.

0:40:28 > 0:40:31We've got to live with that and, you know, it would be better if

0:40:31 > 0:40:34it wasn't there but it's employment for several thousand people.

0:40:34 > 0:40:37Has that taken away your living in any way?

0:40:37 > 0:40:40There used to be more than just you fishing like this.

0:40:40 > 0:40:45It hasn't improved the fishing but we still get by, just about.

0:40:45 > 0:40:47That's the main thing.

0:40:47 > 0:40:52And if you weren't... If you weren't this mud fisherman,

0:40:52 > 0:40:55this mud skater, you know, what would you do?

0:40:56 > 0:40:58Is there anything else? I know you've done this all your life

0:40:58 > 0:41:02and your father before you but is there anything you ever wish?

0:41:02 > 0:41:05- You know, "Oh, I wish!" - No, I don't think there is really.

0:41:07 > 0:41:10There's something about this fishing.

0:41:10 > 0:41:13It sort of gets hold of you and it's the element of surprise

0:41:13 > 0:41:15in what you're going to get on the next tide.

0:41:17 > 0:41:19Like you said, if you won half a million.

0:41:19 > 0:41:23We all wish that, everybody on the land wished that but I still

0:41:23 > 0:41:28think I would like to go out there and see what was on the next tide.

0:41:28 > 0:41:31Something about it. Maybe if you was working in a factory you'd

0:41:31 > 0:41:35run from the back door and you'd never want to go there again but

0:41:35 > 0:41:39with the fishing, it's just one of those things that gets hold of you.

0:41:43 > 0:41:48In my Somerset jaunt I couldn't resist visiting the old alma mater, Wellington School.

0:41:48 > 0:41:51The last time I came round here I was on a push-bike and they gave me 50 lines.

0:41:51 > 0:41:53HYMN IS SUNG

0:42:02 > 0:42:05Great showing off, isn't it? Of course,

0:42:05 > 0:42:08you've got to be in the sixth form before you can drive on the grass.

0:42:08 > 0:42:12But actually I'm a bit nervous because I'm going to meet a few old chums, my old masters.

0:42:12 > 0:42:14They're probably about 104 now.

0:42:14 > 0:42:22# Ye blessed souls at rest Who ran this earthly race

0:42:22 > 0:42:30# And now from sin released Behold your Saviour's face... #

0:42:34 > 0:42:37You know, you might think this is sort of self-indulgent.

0:42:37 > 0:42:40You might it's nostalgic. You might think it's a bit wet but it's not true.

0:42:40 > 0:42:42This is actually where, 30 years ago,

0:42:42 > 0:42:46I developed my first real passionate interest in food.

0:42:46 > 0:42:50After a hard day learning Latin, playing rugby and scoring tries,

0:42:50 > 0:42:53the school dinner was what you really looked forward to.

0:42:53 > 0:42:55But my God, times have changed!

0:42:55 > 0:42:59I mean, we used to have a drum of baked beans or butterbeans,

0:42:59 > 0:43:01a vat of stew and that was it, sunshine.

0:43:01 > 0:43:03But now look. Look!

0:43:03 > 0:43:06You can have baked gammon, roast chicken,

0:43:06 > 0:43:10smoked mackerel, tuna fish, assorted cheeses, coleslaw,

0:43:10 > 0:43:11potatoes, and melons.

0:43:11 > 0:43:14You can have roast beef, Yorkshire pudding, chicken casserole,

0:43:14 > 0:43:17seafood au gratin, cheese and broccoli quiche,

0:43:17 > 0:43:19beefburger and rolls,

0:43:19 > 0:43:22three vegetables, apple tart and stuff like that.

0:43:22 > 0:43:24Wine is extra. Ha-ha!

0:43:27 > 0:43:30But I tell you one thing, never mind the vegetarian stews,

0:43:30 > 0:43:33never mind the quiches, there is one thing that hasn't changed,

0:43:33 > 0:43:36yippee, is the steamed pudding with chocolate sauce.

0:43:36 > 0:43:40Now that is a part of a real school dinner.

0:43:40 > 0:43:43I'm going to have three bowls of this. So, it's not all bad.

0:43:45 > 0:43:49'I felt quite tearful after that morning but I soon cheered up

0:43:49 > 0:43:52'when I met my old baker chum Margaret, born in Frome.'

0:43:52 > 0:43:55- So, how have you been? I haven't seen you for a year.- Too long.

0:43:55 > 0:43:57Too long, dear friend.

0:43:57 > 0:44:00I've been very well, I've missed you. Have you been busy?

0:44:00 > 0:44:02I've been absolutely frantic.

0:44:02 > 0:44:04Well, you've become very, very popular.

0:44:04 > 0:44:07- Of course, I'm not at all surprised. - You are so smooth.

0:44:07 > 0:44:11- Be careful with this. You'll fall in it.- It's pretty.- Isn't it lovely?

0:44:11 > 0:44:13Never dries up. Very cold.

0:44:13 > 0:44:16Ah. Yes, do you know, the extraordinary thing is,

0:44:16 > 0:44:19my bakery used to be a fishmonger for about 180 years,

0:44:19 > 0:44:23and the fishmonger would come out and wash the fish in the stream.

0:44:23 > 0:44:25How nice. But this isn't a history lesson,

0:44:25 > 0:44:26this is not "look at life",

0:44:26 > 0:44:29it's a cookery programme, you silly old bat.

0:44:29 > 0:44:31- So, have your flowers, because I love you. Right.- Mwah.

0:44:31 > 0:44:34- And take me to your hot, steaming kitchen.- Oh, I can't wait.

0:44:34 > 0:44:38That will, of course, fade on the bosom of a flirt. You realise that?

0:44:38 > 0:44:40- What a cruel thing to say. - SHE LAUGHS

0:44:40 > 0:44:43Now, an old Somerset dish is cod's cheeks and tongues.

0:44:43 > 0:44:45You know, we British are so wasteful -

0:44:45 > 0:44:48all this wonderful, rich flesh usually gets fed to the cat.

0:44:48 > 0:44:51But Margaret simply rolls them in fresh breadcrumbs

0:44:51 > 0:44:53and fries them in butter for a few moments and they taste

0:44:53 > 0:44:56as good as fresh scallops but cost a fraction of the price.

0:44:56 > 0:44:59Don't go too far away, sweetheart. He's nice, isn't it?

0:44:59 > 0:45:02- You shouldn't shout at him as much as he does.- It's not...

0:45:02 > 0:45:04Now, then, you can come here.

0:45:04 > 0:45:08This is what he says, doesn't he? He says, "Down here, Richard!"

0:45:08 > 0:45:10I've seen him on some of those programmes.

0:45:10 > 0:45:12He's quite rude to you.

0:45:12 > 0:45:15- Where are you, dear heart?- I'm here, sweetness and light.- Come along.

0:45:15 > 0:45:17You're supposed to be helping me do this.

0:45:17 > 0:45:20You're drinking all that cider behind my back.

0:45:20 > 0:45:24Now, that is all going to fry gently away.

0:45:24 > 0:45:28Yes. Actually, only for, please, about a minute and a half.

0:45:28 > 0:45:31- Right.- Turn them over. I mean, really hardly any at all.

0:45:31 > 0:45:33They need very little.

0:45:33 > 0:45:36OK. Tell me, what is this lovely green

0:45:36 > 0:45:39- oinks-looking liquid in here? - Oinks?- Oinks.

0:45:39 > 0:45:41There's a nice word.

0:45:41 > 0:45:43That is gooseberry and tarragon sauce.

0:45:43 > 0:45:48- Be careful, sweetheart, it's hot. - Mm.- Isn't it lovely?- It's beautiful.

0:45:48 > 0:45:49- And that goes with...- And that is

0:45:49 > 0:45:52a lovely piquant sauce that we serve with these.

0:45:52 > 0:45:55And to go with it, because these are all very soft and gentle.

0:45:55 > 0:45:58See, these really, honestly, it's marvellous,

0:45:58 > 0:46:00the housewives should buy these.

0:46:00 > 0:46:02They are so inexpensive.

0:46:02 > 0:46:04Most of the fishmongers,

0:46:04 > 0:46:07they don't have to buy the whole head.

0:46:07 > 0:46:09Look at that lovely white flesh. Can you see that?

0:46:09 > 0:46:12Isn't it making your mouth water? Isn't it lovely?

0:46:12 > 0:46:15And they're almost done! I'm sorry, am I...?

0:46:15 > 0:46:18No, I recognise when I'm in front of a real trooper, you know.

0:46:18 > 0:46:20I'll take a backseat.

0:46:20 > 0:46:24- Now, listen...- I didn't mean to do this.- She is going to do that,

0:46:24 > 0:46:25we've actually got upstairs sitting

0:46:25 > 0:46:29eight beautiful maidens who work in this fine restaurant

0:46:29 > 0:46:32of Margaret's, and I've got to cook them the other half of their lunch,

0:46:32 > 0:46:33which is rabbit.

0:46:33 > 0:46:36And I don't want a little bunny-wunny in my little wo-boat.

0:46:36 > 0:46:40- Cos the bunny might be crazy and bite me in the fwoat.- The bunny?

0:46:40 > 0:46:42It was by the throat, wasn't it? Remember that Tom Paxton song?

0:46:42 > 0:46:44Brilliant. About President Carter.

0:46:44 > 0:46:46Anyway, it's back to the real business now, Richard.

0:46:46 > 0:46:48We've had all the jokes, we've had all the fun,

0:46:48 > 0:46:50the imperial spin round of the ingredients,

0:46:50 > 0:46:53we know we've got rabbit joint and all that business.

0:46:53 > 0:46:56Fresh field mushrooms - chopped, parsley, root vegetables,

0:46:56 > 0:47:01in this case, onions and carrots, fresh thyme, good bacon,

0:47:01 > 0:47:03tomato puree, garlic,

0:47:03 > 0:47:07rabbit I've already referred to, dredged in seasoned flour. OK?

0:47:07 > 0:47:11And the star of this particular little show is going to be

0:47:11 > 0:47:13the sparkling gooseberry champagne.

0:47:13 > 0:47:17The mushrooms at this stage can go into here with the bacon...

0:47:20 > 0:47:23..fat and the carrots and onions

0:47:23 > 0:47:25and they can all brown off quite nicely.

0:47:25 > 0:47:27No problem there.

0:47:27 > 0:47:30I need my champagne. This is the sort of thing...

0:47:30 > 0:47:33Do you know, the sound man in television programmes doesn't like

0:47:33 > 0:47:35frying noises but he insists on having that kind of noise...

0:47:35 > 0:47:39- CORK POPS, SLIDE WHISTLE WHINES - ..and yet it's the most uncool way

0:47:39 > 0:47:40to open a bottle of champagne.

0:47:40 > 0:47:42It should be opened so it makes no noise at all.

0:47:42 > 0:47:45Right, that's all going well. Flip over here.

0:47:45 > 0:47:47These are browning nicely.

0:47:47 > 0:47:50Free range, well, not free range but actually wild rabbits.

0:47:50 > 0:47:54Going very well. Move that over like that.

0:47:56 > 0:47:59With my little fingers. They have to be used.

0:48:02 > 0:48:06Turn these things over. Those are brown, those are sealed. OK.

0:48:06 > 0:48:07- Maximum... - DOG BARKS

0:48:07 > 0:48:10- Who's talking to me?- Oh, I'm sorry, I'm back.- Where have you been?

0:48:10 > 0:48:14- I bought you a lovely cup. - You've been to the junk shop.

0:48:14 > 0:48:18I thought you'd gone to Marks & Spencer. What a brilliant idea.

0:48:18 > 0:48:22- Ooh, I say.- Just keep an eye on it. - Isn't this gorgeous? Can I help?

0:48:22 > 0:48:26You can help by being quiet at the moment, Margaret.

0:48:26 > 0:48:28You always give me the difficult things to do.

0:48:28 > 0:48:30I'm busy, all right?

0:48:30 > 0:48:33Oh, right. You don't want me to catch this?

0:48:33 > 0:48:34Stand here.

0:48:34 > 0:48:35Hold that.

0:48:35 > 0:48:37And shut up.

0:48:37 > 0:48:38SHE LAUGHS

0:48:38 > 0:48:39- He's so polite(!)- Right...

0:48:39 > 0:48:43- I'm cooking, Margaret. This is, after all, my job.- I know.

0:48:43 > 0:48:45I'm not a television presenter, I'm not an interviewer.

0:48:45 > 0:48:47I know, that's what I like.

0:48:47 > 0:48:50I don't work on Tomorrow's World or anything like that.

0:48:50 > 0:48:52I actually am a cook.

0:48:52 > 0:48:55- And if it is all right with you... - It smells heavenly.- Right.

0:48:55 > 0:48:59- I wish we could have a smelling television.- Yes, smelly vision.

0:48:59 > 0:49:01They used to have it in 1984, didn't they?

0:49:01 > 0:49:04Right, so we've got all our nice bits and pieces in there. OK?

0:49:04 > 0:49:05Are we happy?

0:49:05 > 0:49:08A bit of thyme. And I don't have enough of it.

0:49:08 > 0:49:09I'll be honest with you.

0:49:09 > 0:49:11Get the dreadful pun there.

0:49:11 > 0:49:13Some parsley.

0:49:13 > 0:49:14And, then, hold on,

0:49:14 > 0:49:18we'll add our tomato puree which we'll stir well in,

0:49:18 > 0:49:20that will all mix in a moment or two.

0:49:20 > 0:49:23Right, that...

0:49:23 > 0:49:25- Then... - HE WHISTLES

0:49:25 > 0:49:26Oh, look.

0:49:26 > 0:49:30- English. Sparkling wine. - Isn't that lovely?- OK?

0:49:30 > 0:49:34What will have to happen now, you'll probably go

0:49:34 > 0:49:38walking around the Somerset Levels or watching combine harvesting,

0:49:38 > 0:49:40I don't know, he's quite a clever bloke at filling them up.

0:49:40 > 0:49:43Because the next time you see this dish...

0:49:43 > 0:49:46Richard, you just better have a look before it goes into the oven,

0:49:46 > 0:49:49you all know what the oven looks like, it goes into the oven,

0:49:49 > 0:49:53covered with foil, it will be in there for about an hour and a half.

0:49:53 > 0:49:55- Not much longer.- Not much longer. - Look at that lovely fleshy piece.

0:49:55 > 0:49:57I bags that bit.

0:49:57 > 0:50:00You can have it later. An hour and a half and it'll be on the table. OK?

0:50:00 > 0:50:05So, amuse yourselves with whatever the director dreams up now.

0:50:08 > 0:50:09I couldn't come to Somerset

0:50:09 > 0:50:12without telling you how Cheddar cheese is made.

0:50:12 > 0:50:15So, are you sitting comfortably? I'll begin.

0:50:15 > 0:50:18After the milk has been heated and the rennet has been added,

0:50:18 > 0:50:22it goes all thick. Then it is paddled into curds and whey.

0:50:22 > 0:50:25Then the whey is drained off, which leaves a lovely crumbly curd.

0:50:25 > 0:50:27Yum-yum.

0:50:27 > 0:50:30The curds are drained of all the moisture and then

0:50:30 > 0:50:33they are compressed and packed into these moulds lined with cheesecloth.

0:50:33 > 0:50:37I understand now the significance of the great Monty Python line,

0:50:37 > 0:50:39"Blessed are the cheesemakers."

0:50:40 > 0:50:42Finally, the moulds are all stacked together

0:50:42 > 0:50:46and pressed again to eliminate every last drop of moisture.

0:50:49 > 0:50:52Then they are turned out to be stored and matured.

0:50:52 > 0:50:54So, it's farewell, then, from Somerset, and thank you,

0:50:54 > 0:50:57nice moo cows for one of the finest cheeses in the world.

0:50:58 > 0:51:00What do you think? Is that Somerset?

0:51:00 > 0:51:04I think it reminds me of the meadows and the green fields and...

0:51:06 > 0:51:08Ah, Somerset. You're brilliant.

0:51:08 > 0:51:10I'm not only brilliant about cooking,

0:51:10 > 0:51:12I'll be running business management programmes as well

0:51:12 > 0:51:15because she's taken my correspondence course,

0:51:15 > 0:51:17the reason she's so successful here in Frome, she surrounds

0:51:17 > 0:51:21herself with caring, intelligent, loving, helpful staff.

0:51:21 > 0:51:25- Helpful people.- Absolutely. - And that's where it's at. - Especially the caring.

0:51:25 > 0:51:29- Let's go and serve them.- I think they're hungry. They deserve it.

0:51:29 > 0:51:31MUSIC: Peaches by The Stranglers

0:51:40 > 0:51:42I love watching those. Classic stuff there.

0:51:42 > 0:51:45As ever, we're looking back at some of the most mouthwatering recipes

0:51:45 > 0:51:48from the Saturday Kitchen store cupboard.

0:51:48 > 0:51:51Still to come on today's Best Bites, Madhur Jaffrey and Theo Randall

0:51:51 > 0:51:54battle it out at the omelette challenge hobs

0:51:54 > 0:51:57but how would they both do? Find out in just a few minutes' time.

0:51:57 > 0:52:01Aktar Islam is spicing things up with some luscious lamb cutlets.

0:52:01 > 0:52:04The lamb is brushed in a garlic and ginger paste

0:52:04 > 0:52:09and then covered in a sweet spiced date and sultana marinade.

0:52:09 > 0:52:11And Jimmy Doherty faces food heaven or food hell.

0:52:11 > 0:52:14Will he get his food heaven - a whisky and mustard crusted pork chop

0:52:14 > 0:52:16with sauteed potatoes?

0:52:16 > 0:52:18Or would he get his dreaded food hell -

0:52:18 > 0:52:21a marzipan and raspberry tart with Chantilly whipped cream?

0:52:21 > 0:52:25You can find out what he gets to eat at the end of today's show.

0:52:25 > 0:52:27Now, by the time he was 27 years old,

0:52:27 > 0:52:31William Curley had already worked with the likes of Pierre Koffmann,

0:52:31 > 0:52:34Raymond Blanc and the brilliant Marco Pierre White.

0:52:34 > 0:52:36And he was head pastry chef at the Savoy.

0:52:36 > 0:52:40The skill this man has with chocolate is quite astonishing.

0:52:40 > 0:52:41Enjoy this one.

0:52:41 > 0:52:43Great to have you on the show, William.

0:52:43 > 0:52:45Seven years we've been waiting for you.

0:52:45 > 0:52:47So, Easter, chocolate, what are we going to make?

0:52:47 > 0:52:49We're doing a cadeau of chocolate.

0:52:49 > 0:52:52We're going to make a tempered chocolate pyramid.

0:52:52 > 0:52:54And inside, we've got a dark chocolate mousse,

0:52:54 > 0:52:57a vanilla creme brulee which you're going to help me with,

0:52:57 > 0:53:00some marinated sultanas and rum and a little orange compote.

0:53:00 > 0:53:02I'm going to get out of the way and do that middle bit.

0:53:02 > 0:53:05- Tell us about the chocolate, then. - Yeah, OK. So, chocolate.

0:53:05 > 0:53:08- So, as you can see, I've melted my chocolate here...- Yeah.

0:53:08 > 0:53:11..to between about 45 and 50 degrees Celsius

0:53:11 > 0:53:13and you'll be saying, why have I done that?

0:53:13 > 0:53:15Well, when we buy a bar of chocolate,

0:53:15 > 0:53:19it comes in a tempered state and you get this wonderful snap.

0:53:19 > 0:53:22The minute we melt the chocolate,

0:53:22 > 0:53:24that snap has obviously gone

0:53:24 > 0:53:30but unless we temper the chocolate when we work with it,

0:53:30 > 0:53:35and recreate the temper, if you like, it will bloom.

0:53:35 > 0:53:38- Temper is all about temperatures, isn't it, really?- Absolutely.

0:53:38 > 0:53:40It's all about temperatures.

0:53:40 > 0:53:42Within my world, we call it the curve.

0:53:42 > 0:53:45So we melt it to between 45 and 50.

0:53:45 > 0:53:48Then we cool it down to about 28 degrees Celsius.

0:53:48 > 0:53:52And I'm using a little granite slab here that you guys kindly gave me.

0:53:52 > 0:53:56Now, you'll notice when it's sort of bloomed a bit,

0:53:56 > 0:53:58as you call it, which is basically

0:53:58 > 0:54:00when you melt a chocolate bar and reset it and the white...

0:54:00 > 0:54:02Absolutely.

0:54:02 > 0:54:04And that can be from leaving it in a warm environment

0:54:04 > 0:54:07so that the cocoa fats within the chocolate, they melt,

0:54:07 > 0:54:12and then when they reset, they are distorted, if you like.

0:54:12 > 0:54:14Or the chocolatier has not done a very good job.

0:54:14 > 0:54:17So, what you are trying to do now is lower the temperature.

0:54:17 > 0:54:20- I'm cooling the chocolate down, absolutely.- As quick as possible.

0:54:20 > 0:54:22As quick as possible, yes.

0:54:22 > 0:54:25Now, there is other ways to do this.

0:54:25 > 0:54:27The seeding method is where you put it in the bowl

0:54:27 > 0:54:30and you cool it down and then warm it back up

0:54:30 > 0:54:32but I thought for today, a nice bit of melted chocolate...

0:54:34 > 0:54:37- On the table...- Now, chocolate has obviously been around for a while

0:54:37 > 0:54:40but this new style of chocolate, we are almost going back to our roots.

0:54:40 > 0:54:43That's not been around that long, really?

0:54:43 > 0:54:44Well, chocolate, I mean...

0:54:44 > 0:54:47Touching on it quickly, I mean, obviously,

0:54:47 > 0:54:50the cocoa drink was where it all began,

0:54:50 > 0:54:52with the Aztecs and the Mayans.

0:54:52 > 0:54:54And over time,

0:54:54 > 0:54:581840s, Joseph Fry created a bar of chocolate.

0:54:58 > 0:55:00He was the man.

0:55:00 > 0:55:05And, really, over the next hundred-odd years, chocolate,

0:55:05 > 0:55:08to a certain extent, became quite generic. Even, commoditised.

0:55:08 > 0:55:09And lots of things happened to it that...

0:55:09 > 0:55:11really shouldn't have happened to it.

0:55:11 > 0:55:15There was stuff put in it that shouldn't have been there, really.

0:55:15 > 0:55:17You've got it.

0:55:17 > 0:55:20- That was more for commercial gain, I take it?- Commercial gain.

0:55:20 > 0:55:23And also, during the war years, it became very difficult to get

0:55:23 > 0:55:27cacao so putting other fats in was a solution, if you like,

0:55:27 > 0:55:29and chocolate, of course, was a comfort food

0:55:29 > 0:55:31and it kept people happy.

0:55:31 > 0:55:34But in the '80s,

0:55:34 > 0:55:37one or two companies put a lot of time and effort

0:55:37 > 0:55:40and really sort of followed the wine industry,

0:55:40 > 0:55:45er, with the attitude towards trying to create

0:55:45 > 0:55:47- what I call fine chocolate.- Right.

0:55:47 > 0:55:52And they used many of the same techniques that you would find,

0:55:52 > 0:55:56you know, such as the French would call it a terroir,

0:55:56 > 0:55:58the environment in which it grows.

0:55:58 > 0:56:01And the best cacao, the best chocolate, comes from, of course,

0:56:01 > 0:56:03most of the chocolate, the beans come back to Europe

0:56:03 > 0:56:05and the chocolate is made here,

0:56:05 > 0:56:10tends to be from South America, Caribbean, Madagascar.

0:56:10 > 0:56:14There's three different varieties, is there?

0:56:14 > 0:56:17Yeah, there's three main varieties. There's many hybrids.

0:56:17 > 0:56:19In fact, one of the three...

0:56:21 > 0:56:23So what are we looking at here?

0:56:23 > 0:56:25So I can get rid of this out of the way for you.

0:56:25 > 0:56:27So, the three varieties - Forastero, the main bean.

0:56:27 > 0:56:29The Criollo, the jewel in the crown.

0:56:29 > 0:56:32It's the one that you really want to have your chocolate made with.

0:56:32 > 0:56:35There is also the Trinitario, which is a cross between the two.

0:56:35 > 0:56:38If chocolate is made from the Trinitario and the Criollo,

0:56:38 > 0:56:40- it has a great chance of being good. - Right, OK.

0:56:40 > 0:56:43So, this is what it starts like in its raw state.

0:56:43 > 0:56:46It's fermented, then it's dried. Roasted.

0:56:46 > 0:56:49- Yeah, you're on the right lines. - Roughly like that?- Yeah.

0:56:49 > 0:56:52Cacao grows 10, 20 degrees north, south of the equator.

0:56:52 > 0:56:55In the wild, of course. These are cut down by machetes.

0:56:55 > 0:56:57They'll go back to a farm, they're cut in half, the beans

0:56:57 > 0:57:00are scooped out, they are fermented for three or four days.

0:57:00 > 0:57:01In the fine chocolate world,

0:57:01 > 0:57:04the beans will be allowed to dry in their natural environment

0:57:04 > 0:57:07and some lovely ladies will walk across the beans to turn them over

0:57:07 > 0:57:09to prevent them from going mouldy.

0:57:09 > 0:57:12If we mass produce it, it will be dried in a tumble dryer.

0:57:12 > 0:57:15Then they come back to the place where the chocolate will be made.

0:57:15 > 0:57:19The beans are roasted. The husks are removed.

0:57:19 > 0:57:22Have you never seen these before? There you go.

0:57:22 > 0:57:24You can have a look at that.

0:57:24 > 0:57:27I mean, good quality... The best quality bitter chocolate...

0:57:27 > 0:57:31- Bitter, don't use the word bitter. - It shouldn't be bitter.- Absolutely.

0:57:31 > 0:57:34That's a perception that has been created over the years.

0:57:34 > 0:57:38You can have a chocolate, a bar of chocolate at 70%, and it can be

0:57:38 > 0:57:43smooth, elegant, beautiful on the palate and no sign of bitterness.

0:57:43 > 0:57:45And you may get other flavours coming through,

0:57:45 > 0:57:48such as raspberry, tobacco, er...

0:57:51 > 0:57:54..nutty notes, that type of thing.

0:57:54 > 0:57:57Right, well, I've got my little brulee here which I made with

0:57:57 > 0:58:03vanilla, little bit of egg, some cream...egg yolk, cream, and sugar.

0:58:03 > 0:58:05So, what I am doing, James...

0:58:05 > 0:58:09And you want these poaching in a bain-marie in the oven.

0:58:09 > 0:58:11And then these will be set in the freezer.

0:58:11 > 0:58:13So, they will sit in the centre.

0:58:13 > 0:58:16The chocolate mousse I made with a little anglaise, a little custard.

0:58:16 > 0:58:19And then that's just had whipped cream and chocolate added to it.

0:58:19 > 0:58:21For the chocolate mousse that you want.

0:58:21 > 0:58:23- Tell us what you're doing there. - Yeah, sorry. Yes, yes.

0:58:23 > 0:58:26I have these little bits of pre-made plastic,

0:58:26 > 0:58:28which...

0:58:28 > 0:58:32Nice and thin, very flexible.

0:58:32 > 0:58:35We're spreading it with the chocolate.

0:58:35 > 0:58:37In basic terms, what you are doing, basically,

0:58:37 > 0:58:39is making the chocolate shiny.

0:58:39 > 0:58:42- That's the key to the process. - And crisp. Absolutely.

0:58:44 > 0:58:47Right, I'll move this lot out of the way.

0:58:47 > 0:58:50And these are allowed to set and this is what I've got here,

0:58:50 > 0:58:53which I know you want to finish off.

0:58:53 > 0:58:54Chocolate mousse.

0:58:54 > 0:58:59Yes, you obviously made the creme, the creme anglaise,

0:58:59 > 0:59:00the melted chocolate,

0:59:00 > 0:59:04and now I am going to fold the whipped cream.

0:59:04 > 0:59:06I always add one third first.

0:59:06 > 0:59:08Then give it a good little mix.

0:59:08 > 0:59:10At this stage...

0:59:10 > 0:59:14- The key to that is to not put it in the fridge.- Great point.

0:59:14 > 0:59:16That's another issue with chocolate.

0:59:16 > 0:59:19It will sweat in the fridge. The sugar within the chocolate

0:59:19 > 0:59:21will start to melt, come to the surface,

0:59:21 > 0:59:24and then you get a different type of problem.

0:59:24 > 0:59:26It is fragile stuff, chocolate.

0:59:26 > 0:59:28So, particularly at this time of year,

0:59:28 > 0:59:30it has got to be the most busiest time of year for you.

0:59:30 > 0:59:33You've got two shops now where you're selling your produce?

0:59:33 > 0:59:35Yes, we have two shops.

0:59:35 > 0:59:38Definitely the busiest time of year for us,

0:59:38 > 0:59:40at Easter, for obvious reasons.

0:59:42 > 0:59:46- How many kilos of chocolate you can go?- Per year?

0:59:46 > 0:59:49- Yes.- Er, we use...

0:59:49 > 0:59:52- This year, we are going to use well over 12 tonnes.- Wow.

0:59:52 > 0:59:57We work for a very small company who are based... The creme brulee.

0:59:57 > 0:59:59- You're buying your chocolate from Italy, are you?- Yes,

0:59:59 > 1:00:01a small company based in Tuscany.

1:00:01 > 1:00:05We work directly with them. We use some of the house blends there.

1:00:05 > 1:00:09And they also make one or two blends for us as well.

1:00:09 > 1:00:12Right, there's your, er...

1:00:12 > 1:00:15And all the chocolate we use...

1:00:15 > 1:00:20It's all made purely... with Trinitario and Criollo beans.

1:00:20 > 1:00:24- Now, you say you get your chocolate from Italy, then?- Absolutely.

1:00:24 > 1:00:30But the beans all grow in South America, Caribbean, and Madagascar.

1:00:30 > 1:00:32That is a flourless chocolate sponge?

1:00:32 > 1:00:35That is a flourless chocolate sponge.

1:00:35 > 1:00:36And your passion for baking,

1:00:36 > 1:00:39it's a long way from your hometown up in Fife in Scotland?

1:00:39 > 1:00:43- Your father wasn't into it.- I know. - How did you end up doing...

1:00:43 > 1:00:47Well, my father is a docker. So, you can imagine how that went down.

1:00:47 > 1:00:49LAUGHTER

1:00:51 > 1:00:53I guess, like lots of young lads, left school, not knowing where

1:00:53 > 1:00:55I was going to go,

1:00:55 > 1:00:58decided to go to a local college,

1:00:58 > 1:01:01er, saw a bit of cooking, I saw lots of young ladies,

1:01:01 > 1:01:05and, er, off we went.

1:01:05 > 1:01:08- And off you went. You trained with some of the greatest.- Yeah.

1:01:08 > 1:01:11Some wonderful chefs in the kitchen.

1:01:11 > 1:01:15Pierre Koffmann, Raymond Blanc, and Marco Pierre White himself,

1:01:15 > 1:01:17which all, you know...

1:01:19 > 1:01:23Weren't you the youngest pastry chef at the Savoy? Was that right?

1:01:23 > 1:01:25Yes, I was,

1:01:25 > 1:01:29I was 27 when I took that role on. And it put ten years on me.

1:01:29 > 1:01:33You were working with... You must have had 20 chefs working with you.

1:01:33 > 1:01:39Yeah, there were 21 chefs in the team. It was a wonderful job. 24/7.

1:01:39 > 1:01:43- We love it, don't we?- So we've got some of that in the fridge now,

1:01:43 > 1:01:46which we will bring across.

1:01:47 > 1:01:50You can buy these, as well, can't you?

1:01:50 > 1:01:53Yes, if you go online, you will be able to.

1:01:53 > 1:01:56And even if you go down to your local...

1:01:56 > 1:02:00stationery shop, you can buy bits of plastic, etc, etc.

1:02:02 > 1:02:03You want that?

1:02:03 > 1:02:07Obviously, we don't want to be touching the sides too much

1:02:07 > 1:02:10- with your hands because you start to melt the chocolate.- Yeah.

1:02:10 > 1:02:14- I'll put that onto there.- You've still got the plastic on there?- Yes.

1:02:14 > 1:02:16So...

1:02:16 > 1:02:18Just take your time when it comes off,

1:02:18 > 1:02:19where the little connection is.

1:02:19 > 1:02:23- He makes that look easy!- I need a masterclass, I'm telling you.

1:02:23 > 1:02:25There's two and a half million people at home -

1:02:25 > 1:02:27it ain't going to turn out like that...

1:02:27 > 1:02:29THEY LAUGH ..this weekend.

1:02:33 > 1:02:34What is this that we have made here?

1:02:34 > 1:02:37So, what I've done, I've just made a little chocolate flick.

1:02:37 > 1:02:39- So, this is chocolate, just draw it like...- Absolutely.

1:02:39 > 1:02:41Tempered and just flick it.

1:02:41 > 1:02:44- Move that to one side.- And there we have a little bit of...

1:02:44 > 1:02:47- So, the same process applies when you've done the mould as well?- Yes.

1:02:47 > 1:02:52Once you've learnt how to temper, you will be on your way.

1:02:52 > 1:02:53Yeah.

1:02:53 > 1:02:56Little bit of gold because we love a bit of gold.

1:02:59 > 1:03:01This is based on one of your famous dishes which has got

1:03:01 > 1:03:04- the matcha chocolate?- Yeah. - That's Japanese tea.

1:03:04 > 1:03:06And the Japanese are huge chocolatiers, aren't they?

1:03:06 > 1:03:10Patisserie and chocolaterie in Japan is... After France,

1:03:10 > 1:03:14it's the next big thing, I guess. Yeah. And my wife is Japanese.

1:03:14 > 1:03:16So we play with a lot of the flavours.

1:03:16 > 1:03:19- So, tell us what that is again?- So, here we have a cadeau of chocolate.

1:03:19 > 1:03:24Dark chocolate mousse. Vanilla creme brulee. Marinated sultanas in rum.

1:03:24 > 1:03:28Inside a tempered chocolate shell with an orange compote.

1:03:28 > 1:03:30Good luck this weekend.

1:03:35 > 1:03:40- How great does that look?- Wow. - He's made that look very, very easy.

1:03:40 > 1:03:44- I'll move that out of the way. Happy Easter to you.- It's a work of art.

1:03:44 > 1:03:48I don't really want to... Oh, I haven't got a knife and fork.

1:03:48 > 1:03:50You've got a spoon, there you go.

1:03:50 > 1:03:53You've got the creme brulee set in the centre as well.

1:03:53 > 1:03:57- A little surprise, if you like.- So, you sell this in your shop as well?

1:03:57 > 1:04:00- Indeed, yes, we do, we do.- Oh, wow. - Look at that.

1:04:00 > 1:04:02- Dive in.- Yes.

1:04:02 > 1:04:05The chocolate mousse is inside of it.

1:04:05 > 1:04:07- Mm.- And you can move the flavours around inside as well.

1:04:07 > 1:04:10It looks so beautiful. Even inside, it's so beautiful.

1:04:10 > 1:04:13Well, you've just Top Trumped my stew. There you go.

1:04:18 > 1:04:22You see, he makes it look so easy. What a fantastic creation.

1:04:22 > 1:04:24Now, Madhur Jaffrey had her heart set on making

1:04:24 > 1:04:27the tastiest omelette when she met Theo Randall at the hobs.

1:04:27 > 1:04:30But how long would she take to get it onto the plate?

1:04:30 > 1:04:32I can tell you.

1:04:32 > 1:04:33Too long.

1:04:33 > 1:04:36Now, unfortunately, last week we had a disqualification.

1:04:36 > 1:04:39Make yourselves at home at our hobs.

1:04:39 > 1:04:40We've got our disqualification.

1:04:40 > 1:04:44Our first one, just some random chef we had walk into the studio.

1:04:44 > 1:04:48Three Michelin star Michel Roux. He's in the bin. He won't like it.

1:04:48 > 1:04:51- I'm cheating.- So, please make sure you don't go on there.

1:04:51 > 1:04:54Three egg omelettes cooked as fast as you can. Are you ready?

1:04:54 > 1:04:55- Three, two, one, go.- OK.

1:05:06 > 1:05:09- I can tell you now...- You're behind, Madhur.- I don't care.- Right.

1:05:09 > 1:05:13I really don't care. I want the slowest best omelette.

1:05:19 > 1:05:20GONG RINGS

1:05:22 > 1:05:25Ooh! Oh, boy. Oh, boy.

1:05:25 > 1:05:27SIZZLING

1:05:29 > 1:05:32This will take time, and it will be so good.

1:05:34 > 1:05:36- Do we wait?- Shall we dance?- No!

1:05:45 > 1:05:48- Salt.- Spatula.- Pepper.

1:05:48 > 1:05:51Football Focus will be on in a minute.

1:05:51 > 1:05:53THEY LAUGH

1:05:53 > 1:05:57I don't mind losing. But I want to have the best omelette.

1:05:57 > 1:05:58Right.

1:05:58 > 1:06:01That has already happened.

1:06:01 > 1:06:02You mean the losing part?

1:06:02 > 1:06:05No, you have the best omelette.

1:06:12 > 1:06:14The sound man is worried.

1:06:14 > 1:06:16I think we're going to run out of music as well in a minute.

1:06:16 > 1:06:18I can cook without music.

1:06:18 > 1:06:21THEY LAUGH

1:06:23 > 1:06:26- OK, where is the spatula? - I'm just thinking, I'm supposed to

1:06:26 > 1:06:28cook something in three minutes after this. But, anyway...

1:06:28 > 1:06:30- It'll have to be cheesecake. > - Yeah.

1:06:30 > 1:06:34- Why do we not have a regular spatula?- Ready, go! Spatula!

1:06:34 > 1:06:37- I don't want...- How many spatulas do you want, Madhur? Look.

1:06:37 > 1:06:40- Stop, stop.- Get it on the plate!

1:06:46 > 1:06:47OK. OK.

1:06:47 > 1:06:49All right.

1:06:49 > 1:06:52Now, I have to take my time to make a great omelette.

1:06:52 > 1:06:54The music...

1:06:54 > 1:06:55can do what it wants.

1:06:55 > 1:06:58You have to turn it in, upside down.

1:06:58 > 1:07:00It is too hot.

1:07:00 > 1:07:03GONG RINGS There we go.

1:07:03 > 1:07:06All right, let people taste that. And let people taste this.

1:07:06 > 1:07:08And we'll see where we are.

1:07:10 > 1:07:13OK. You pronounce.

1:07:16 > 1:07:17No, it's rubbish.

1:07:17 > 1:07:20- Hey! - THEY LAUGH

1:07:20 > 1:07:22Theo...

1:07:24 > 1:07:25In fact, I'll do Madhur first. Go on.

1:07:28 > 1:07:30Go on, what?

1:07:30 > 1:07:35You did it in two hours, five minutes and 96 seconds.

1:07:35 > 1:07:38Funny enough, you're going to be down there. Right, Theo...

1:07:42 > 1:07:44..you did it in 24.28, which is...

1:07:44 > 1:07:46I don't know where that is.

1:07:46 > 1:07:47You're four.

1:07:47 > 1:07:50- Anyway, look...- That's not bad. - ..it's there.

1:07:50 > 1:07:54Do you win for the taste or do you win for the speed?

1:07:54 > 1:07:55- I don't understand.- Both.

1:08:00 > 1:08:02It's not just about how it tastes, Madhur,

1:08:02 > 1:08:05it's the time it takes to cook. That's key, too.

1:08:05 > 1:08:07Now, here's the Saturday Kitchen debut of

1:08:07 > 1:08:10Birmingham born and bred talent Aktar Islam.

1:08:10 > 1:08:13He's got some sweetly spiced lamb cutlets lined up for us

1:08:13 > 1:08:14in this next bit.

1:08:14 > 1:08:17Good to have you on the show. What are we going to make?

1:08:17 > 1:08:19James, lamb cutlets.

1:08:19 > 1:08:22We're going to put a lovely sweet marinade to go with it. Fantastic.

1:08:22 > 1:08:24- A great celebration of this product. - That is what it is.

1:08:24 > 1:08:27If you could explain how these are made.

1:08:27 > 1:08:30Those go under the grill,

1:08:30 > 1:08:33a couple of minutes either side to get some colour on them and then

1:08:33 > 1:08:36we'll put them into the oven for four or five minutes.

1:08:36 > 1:08:38Lamp cutlets, the first thing we need to do,

1:08:38 > 1:08:40there are two stages to the marinade.

1:08:40 > 1:08:43First things first, we go in with some garlic and ginger paste.

1:08:45 > 1:08:48- Could you just slice that lime for me, chef?- I can do, yeah.

1:08:48 > 1:08:53The garlic and ginger paste, we put that in, followed by...

1:08:53 > 1:08:56- You said this is the first stage of the marinade.- Yes.

1:08:56 > 1:08:59All the marinades that we do, we always have this first

1:08:59 > 1:09:03stage which is garlic, ginger, lime juice and a bit of salt.

1:09:03 > 1:09:05That is like the pre-seasoning, I guess.

1:09:05 > 1:09:08- So, is this everything that goes on the tandoor?- That's right, yeah.

1:09:08 > 1:09:11All the stuff that we use for a tandoori oven,

1:09:11 > 1:09:12all the tandoor marinade.

1:09:12 > 1:09:16This doesn't look like a 50-50 split of garlic and ginger. What is that?

1:09:16 > 1:09:18We've got 60% ginger, 40% garlic,

1:09:18 > 1:09:20and the rest is a little bit of water

1:09:20 > 1:09:23just to get it moving, and that's it.

1:09:23 > 1:09:25My mum has always made it in large amounts.

1:09:25 > 1:09:28She has a little ice cube tray that she uses purely for this

1:09:28 > 1:09:30so that obviously doesn't get used for the gin and tonic.

1:09:30 > 1:09:34- She doesn't drink gin and tonic. - You would notice it, wouldn't you?

1:09:34 > 1:09:35You would, just a bit.

1:09:35 > 1:09:39So, then you just freeze it down and bring it out, and what you need.

1:09:39 > 1:09:41Tell me about the restaurant.

1:09:41 > 1:09:44The restaurant you've had it in Birmingham for a while now.

1:09:44 > 1:09:48- Tell us about it. - Lasan has been open since 2002.

1:09:48 > 1:09:52We are just coming up to our 12th birthday in a few weeks.

1:09:52 > 1:09:55It has been a phenomenal success and we have done so well out of it.

1:09:55 > 1:09:59And last year, I opened another restaurant, opened an Argentine.

1:09:59 > 1:10:01It's been fantastic.

1:10:01 > 1:10:04It's all about real good quality British produce and combining that

1:10:04 > 1:10:06with the Indian flavours as well.

1:10:06 > 1:10:08So, the second stage of the marinade,

1:10:08 > 1:10:12really simple, everything just goes into our special spice grinder.

1:10:12 > 1:10:16This is from India, this spice grinder?

1:10:16 > 1:10:18Yes, it has come all the way from India, it is

1:10:18 > 1:10:20absolutely fantastic, I don't leave home without it.

1:10:20 > 1:10:22I put it in the boot.

1:10:22 > 1:10:23We've got sultanas, dates,

1:10:23 > 1:10:28and we've got some brown onion which we deep-fry and they dry out.

1:10:28 > 1:10:31- Then, into that, we're going to put garlic...- Can you buy these?

1:10:31 > 1:10:34- These are kibbled onions?- Yeah, but...- Are they the same thing?

1:10:34 > 1:10:37No, the kibbled onions are a bit too dry, in comparison.

1:10:37 > 1:10:39That has got a little bit more moisture in it.

1:10:39 > 1:10:43- It's a little sweeter.- You can't buy it.- Just make it, chef.

1:10:43 > 1:10:46- Just make them.- And the blender, I believe, has got an alarm?

1:10:46 > 1:10:50Yeah, you can buy that. It did have. I just had it uninstalled.

1:10:50 > 1:10:53But it wakes me up.

1:10:53 > 1:10:57In rehearsal, while he was blending this, his mobile phone went off.

1:10:57 > 1:11:01Right, so this is just like a normal food processor.

1:11:01 > 1:11:04It is, yeah. You just get a really fine paste out of it, so...

1:11:04 > 1:11:09- Garlic and ginger going in. Check that lamb for me, chef.- I will.

1:11:09 > 1:11:13A bit of chilli, that's just to counteract the sweetness

1:11:13 > 1:11:15from the date and the sultana.

1:11:15 > 1:11:19- We've got some lime juice going in, sorry, lemon juice.- Double cream.

1:11:19 > 1:11:23I take it the reason for this is you want that tandoor appearance

1:11:23 > 1:11:26which you get if you have got a tandoor oven.

1:11:26 > 1:11:28You could barbecue these, I suppose? You could.

1:11:28 > 1:11:31But the problem is this marinate, if it sticks to the bars,

1:11:31 > 1:11:33it will actually burn onto it.

1:11:33 > 1:11:35That's why we are trying to suspend it,

1:11:35 > 1:11:39so it all stays on to the cutlet as opposed to going on the tray.

1:11:39 > 1:11:42- You can't barbecue them. - You can't barbecue them.

1:11:42 > 1:11:44You can as long as you suspend it.

1:11:44 > 1:11:46- What can we do with them? - Just like that.

1:11:46 > 1:11:50What I normally do is get some foil and make big rolls out of it

1:11:50 > 1:11:55- and use them as ledges on either side.- I think...- Sorry, chef?

1:11:55 > 1:11:58I think the method of the skewers on the tray is just brilliant.

1:11:58 > 1:12:01Absolutely genius.

1:12:01 > 1:12:03SPICE GRINDER WHIRRS

1:12:03 > 1:12:08- It's not really quiet, this machine, is it?- Well... It gets the job done.

1:12:08 > 1:12:11Fantastic.

1:12:11 > 1:12:13What you want to do is get a really smooth paste out of it.

1:12:13 > 1:12:17For that, we are just going to add... This is the yoghurt,

1:12:17 > 1:12:21and what I've done to it is I've strained it in cheesecloth overnight

1:12:21 > 1:12:24to get rid of all the excess moisture

1:12:24 > 1:12:27and that is going to grind itself in.

1:12:27 > 1:12:30- It's like a thick yoghurt, really. - Yeah, yeah, yeah.- Yep?

1:12:30 > 1:12:33- Cool. So...- You can taste it. - Oh, yeah.

1:12:33 > 1:12:35It's quite complex.

1:12:35 > 1:12:39- Ooh, nearly there. How's that looking, chef?- They're fine.

1:12:39 > 1:12:41- Celebrity MasterChef next.- Yeah.

1:12:41 > 1:12:45Pretty good. Right, I'm going to stick these in the oven.

1:12:45 > 1:12:48The marinade is nearly there. But, ideally,...

1:12:48 > 1:12:49SPICE GRINDER WHIRRS

1:12:49 > 1:12:52..you want to take it until it's really, really smooth.

1:12:52 > 1:12:56So I would take it a little further at home. But...

1:12:58 > 1:13:01..for now, we'll just deal with it as it is.

1:13:01 > 1:13:04But it is pretty much there.

1:13:04 > 1:13:08So, are the two restaurants very different, in terms of the menu?

1:13:08 > 1:13:13- One is fine dining and one is not?- Yeah.

1:13:13 > 1:13:17The Argentine restaurant, that is all about great quality produce,

1:13:17 > 1:13:19good beef and amazing Malbec,

1:13:19 > 1:13:22whereas Lasan is all about the experience.

1:13:22 > 1:13:25So, you'll come in, you'll spend the entire evening with us

1:13:25 > 1:13:27cos we're lovely.

1:13:27 > 1:13:30But, yeah, and it is all about a different take on Indian food

1:13:30 > 1:13:34and an alternative approach to Indian.

1:13:34 > 1:13:36But, yeah, it's two different ends of the spectrum.

1:13:36 > 1:13:40But I've also got another restaurant which we have just done.

1:13:40 > 1:13:43- And that's all about Indian street food.- OK.

1:13:43 > 1:13:44Cool. So, this cutlet,

1:13:44 > 1:13:49we're going to marinade it in this lovely marinade of ours.

1:13:49 > 1:13:52Cos people have seen you before on TV, it's not your first appearance,

1:13:52 > 1:13:55first time on this show but the Great British Menu, of course.

1:13:55 > 1:13:57Yeah, I've done that a few times.

1:13:57 > 1:14:00And the latest series, you're involved in that as well?

1:14:00 > 1:14:02Yes, and it is a fantastic brief this year.

1:14:02 > 1:14:05It's all about celebrating or commemorating D-Day.

1:14:05 > 1:14:08And it is a great brief.

1:14:08 > 1:14:11I can't say much about it but it is one I have definitely enjoyed doing.

1:14:11 > 1:14:14- I can't believe it's 70 years, this year?- Yeah, it is.

1:14:14 > 1:14:15And at the end,

1:14:15 > 1:14:19- you get the opportunity to cook for veterans which is...- Fantastic.

1:14:19 > 1:14:20It's amazing.

1:14:20 > 1:14:24- What we're going to do now, I'm just going to skewer these up.- Yep.

1:14:24 > 1:14:29And what I normally do is I use two skewers cos it creates a ledge,

1:14:29 > 1:14:32and it's easier to turn it as well.

1:14:32 > 1:14:34So, that in.

1:14:34 > 1:14:36When you ask the butcher to do these,

1:14:36 > 1:14:39these are French trimmed which means the bone has been removed.

1:14:39 > 1:14:43So, what you normally do is use the skewers to...

1:14:43 > 1:14:45Do you do that with chicken thighs, Aktar?

1:14:45 > 1:14:47Yeah, it works really well with chicken.

1:14:47 > 1:14:51Turkey is another one it works well with. You know, Christmas.

1:14:51 > 1:14:53There you go, chef.

1:14:53 > 1:14:56Obviously, a bit early. But don't forget.

1:14:56 > 1:15:01- A bit early?- Just a bit.- A bit early?- We've got to get summer out of the way first, you know.

1:15:01 > 1:15:05Don't worry, people will remember that!

1:15:05 > 1:15:07THEY LAUGH

1:15:07 > 1:15:10- Turkey for Christmas. - It is fantastic.

1:15:10 > 1:15:14- So, we've got this coriander. - This is for the sauce to go with it?

1:15:14 > 1:15:15That's our green chutney.

1:15:15 > 1:15:18Now, I mean, some people would say you would go half and half

1:15:18 > 1:15:20- with the mint and coriander. - This is where I go wrong.

1:15:20 > 1:15:23Yeah, I would say just a little bit because it's a chutney,

1:15:23 > 1:15:26not a toothpaste. So...

1:15:26 > 1:15:29We've got some black salt which is pink.

1:15:31 > 1:15:34- Black salt which is pink? - Yes. We've got some chaat masala.

1:15:34 > 1:15:38That goes in there. Chaat masala is a blend of sour spices.

1:15:38 > 1:15:39Sorry, chef..

1:15:39 > 1:15:42- And you want a little bit of this in there?- Yeah, get it in there.

1:15:42 > 1:15:46A bit of green chillies to give it a little bit of heat. Straight on.

1:15:49 > 1:15:52- This just purees it into a... - Into a... Yeah.

1:15:52 > 1:15:54You call this a chutney, or...?

1:15:54 > 1:15:57We class this as a green chutney, that's what we call it.

1:15:57 > 1:16:02Um, a little bit more. There you go.

1:16:02 > 1:16:06Lid on. And on that, so we've got some lemon juice.

1:16:06 > 1:16:09- You want some of this chaat masala again?- Yes, lots of it.- This one?

1:16:09 > 1:16:13- That is this one, yeah. Cool. - This one.

1:16:13 > 1:16:16Can people buy this?

1:16:16 > 1:16:18Yes, it is available readily now.

1:16:18 > 1:16:19You can get it in supermarkets now.

1:16:19 > 1:16:22It's amazing how it has all come along.

1:16:22 > 1:16:25I'll let you plate it up because we are ready. I will get the lamb out.

1:16:25 > 1:16:29- Please.- There is a spoon for that. - Thank you very much.- There you go.

1:16:29 > 1:16:32The lamb only wants basically under the grill and then in the oven.

1:16:32 > 1:16:37That's right, yeah. Hopefully, we will end up with a nice pink cutlet.

1:16:37 > 1:16:39- Cool.- And then you've got some butter...

1:16:39 > 1:16:41- That's right.- ..over the top.

1:16:41 > 1:16:45Yes, and then we will go in with some fresh ground cardamom powder.

1:16:45 > 1:16:48So, that's just going to perk everything up for us.

1:16:48 > 1:16:51- This is a raw spice you put on it? - That's right, yeah.

1:16:51 > 1:16:53It's got a completely different,

1:16:53 > 1:16:54um, flavour to when it's cooked through.

1:16:54 > 1:16:57So...

1:16:57 > 1:16:59Quite perfumey as well.

1:16:59 > 1:17:01A bit of chaat, which is our seasoning. Job done.

1:17:01 > 1:17:03And you put the sauce on.

1:17:04 > 1:17:07And like you say, you want the dressing with it,

1:17:07 > 1:17:08you want the marinade with it.

1:17:08 > 1:17:12- So keep that on it.- Yeah. So...

1:17:12 > 1:17:14- Cool.- Super duper.

1:17:21 > 1:17:24- Looks pretty good, that. - Looks amazing.- It smells great.

1:17:24 > 1:17:27It smells delicious. What was the name of that dish, then?

1:17:27 > 1:17:29That's my lamb cutlets, spring lamb cutlets,

1:17:29 > 1:17:32marinated in date and sultana with cardamom.

1:17:32 > 1:17:34And green chutney and a lovely salad made by you.

1:17:34 > 1:17:36And trust me, if the weather is good this weekend,

1:17:36 > 1:17:39you have to try this dish, it is fantastic.

1:17:44 > 1:17:49- I know it's fantastic and it tastes fantastic, as well.- Oh-h-h-h!

1:17:49 > 1:17:50THEY LAUGH

1:17:50 > 1:17:54Dive into that one. The marinade for this, we tasted it in rehearsal.

1:17:54 > 1:17:56- Oh, it's fantastic. - The marinade is incredible.

1:17:56 > 1:17:58The trick is you need to caramelise it.

1:17:58 > 1:18:00It needs to have those burnt bits

1:18:00 > 1:18:03because you want slight bitterness from the sugar, sweetness as well,

1:18:03 > 1:18:04and the tanginess from the lime.

1:18:04 > 1:18:07- And then you've got the aroma of cardamom.- Oh, incredible.

1:18:07 > 1:18:09- Any good?- Mm. That is unbelievable.

1:18:14 > 1:18:17It's such a delicious dish. You've got to try that one home.

1:18:17 > 1:18:21Now, when Jimmy Doherty came into the studio to face his food heaven

1:18:21 > 1:18:22or dreaded food hell,

1:18:22 > 1:18:25he was certainly hoping for pork over marzipan.

1:18:25 > 1:18:27But would pork be picked? Let's find out.

1:18:27 > 1:18:31It's time to find out whether Jimmy will be facing food heaven or food hell.

1:18:31 > 1:18:34- Everybody here has made their minds up.- It's like you're ganging up.

1:18:34 > 1:18:37- THEY ALL LAUGH It is not me, Jimmy.- Come on, girls.

1:18:37 > 1:18:43You could be having food heaven, which is your pork, which could be

1:18:43 > 1:18:46home-made mustard with whisky, your favourite as well.

1:18:46 > 1:18:48Whisky mustard. Topped with the crumbs.

1:18:48 > 1:18:52A little bit of wilted spinach and sauteed potatoes on the side.

1:18:52 > 1:18:54It sounds great. Let's do it.

1:18:54 > 1:18:57Alternatively, marzipan, some ground almonds there,

1:18:57 > 1:19:00you make a stock syrup, some little bit of almond essence in there,

1:19:00 > 1:19:05and put in some egg white, rolled out, nice little bit of marzipan,

1:19:05 > 1:19:08fresh on the top, baked. How do you think this lot decided?

1:19:08 > 1:19:10We know what people at home wanted? Two-one to heaven.

1:19:10 > 1:19:12Well, I think if they are being fair about it,

1:19:12 > 1:19:14they would obviously go with pork.

1:19:14 > 1:19:18But they've not been fair because they've all chosen hell.

1:19:18 > 1:19:20- The whole lot of them. - You haven't. All of you?

1:19:20 > 1:19:22And I was really nice to you as well.

1:19:22 > 1:19:26THEY LAUGH Five-two. You can take that home.

1:19:26 > 1:19:30We'll lose that. Right, if you could take me the puff pastry.

1:19:30 > 1:19:33This is all butter puff pastry. You must get the all butter one.

1:19:33 > 1:19:35You can roll that out

1:19:35 > 1:19:38and cut it into two discs - that size on there, that would be great.

1:19:38 > 1:19:40I'm going to make my syrup for this.

1:19:40 > 1:19:42First thing we do to make our marzipan is this.

1:19:42 > 1:19:45It's very simple to make your own marzipan.

1:19:45 > 1:19:48It starts with water in there, and then sugar.

1:19:48 > 1:19:51All right? And we make a stock syrup, we heat it up.

1:19:51 > 1:19:57Really, when you're doing this, you need a sugar thermometer.

1:19:57 > 1:19:58You'll be used to this.

1:19:58 > 1:20:02So, basically you need a sugar thermometer.

1:20:02 > 1:20:05You need to heed this up to what they call 121 degrees.

1:20:05 > 1:20:07But the idea is it's called soft ball.

1:20:07 > 1:20:09On a sugar thermometer, it will actually say that.

1:20:09 > 1:20:12If I lift that up, you can actually see that.

1:20:12 > 1:20:16You can see the "soft ball" that is on there.

1:20:16 > 1:20:19As it starts to boil, obviously it gets hot and boiling

1:20:19 > 1:20:20and it will go to soft ball,

1:20:20 > 1:20:24and that is what we use to pour over our ground almonds.

1:20:24 > 1:20:25Rolling out our pastry there.

1:20:25 > 1:20:27If you can whip me up some Chantilly cream.

1:20:27 > 1:20:32- Look at them all working away, really excited.- Very happy, you see.

1:20:32 > 1:20:34How thick do you want the pastry, James?

1:20:34 > 1:20:37Literally about sort of three mils, something like that.

1:20:37 > 1:20:40We've got some Chantilly cream which is fresh vanilla

1:20:40 > 1:20:42and double cream, which you can whip up.

1:20:42 > 1:20:44I'm going to take this bowl

1:20:44 > 1:20:47because I'm going to use some ground almonds for this.

1:20:47 > 1:20:50The ingredients for this - ground almonds, we've got in here,

1:20:50 > 1:20:53and we need an egg white, which I've got, hopefully.

1:20:53 > 1:20:58And the sugar will keep boiling, which we have on here. All right?

1:20:58 > 1:21:00Now, you really do need to get it to that temperature.

1:21:00 > 1:21:04So, we need the white of an egg in there.

1:21:04 > 1:21:07Trust me, if you taste marzipan, bought stuff,

1:21:07 > 1:21:09as opposed to this, it tastes nothing like it.

1:21:09 > 1:21:11This is the real stuff.

1:21:11 > 1:21:14But you're sort of hiding the marzipan with lots of fruit

1:21:14 > 1:21:17and cream and all that kind of jazz.

1:21:17 > 1:21:20- I just couldn't be bothered to do a Battenberg.- And big old pork chop.

1:21:20 > 1:21:23This is pure extract. OK?

1:21:23 > 1:21:25This is not the natural extract which is the chemical stuff.

1:21:25 > 1:21:30This is a pure extract. It's almost like a syrup. Smell that.

1:21:30 > 1:21:33It tastes less chemical than the other one.

1:21:33 > 1:21:35But you want to use a small, small amount.

1:21:35 > 1:21:37We've got our puff pastry here.

1:21:37 > 1:21:39The secret with this is you dock it with a knife,

1:21:39 > 1:21:40not with a fork.

1:21:40 > 1:21:43If you dock it with a knife, you get bigger air holes

1:21:43 > 1:21:46and it allows the pastry, or the air in the pastry to come out.

1:21:46 > 1:21:49If we dock it with a fork, those little air holes close up

1:21:49 > 1:21:51and the pastry still rises.

1:21:51 > 1:21:53But we want it to rise around the edge but not in the centre.

1:21:53 > 1:21:58- You can eggwash the edge. - Yep. Right.- Now, over here.

1:21:58 > 1:22:00Bubbling away, look at that.

1:22:00 > 1:22:02This is not far off, you can see that boiling up now.

1:22:02 > 1:22:05Isn't it amazing when you're cooking, a lot of people often say,

1:22:05 > 1:22:06"I haven't got time to cook."

1:22:06 > 1:22:10But all the dishes you've done already, it's been eight minutes.

1:22:10 > 1:22:12- Well, there's three of us. - That's true.

1:22:12 > 1:22:16The fish dish and all these things, it takes no time.

1:22:16 > 1:22:19I think that's the key to it. If you try,

1:22:19 > 1:22:21once you make it and you have a go and you try it,

1:22:21 > 1:22:24I think you'll, hopefully, see a massive, massive difference.

1:22:24 > 1:22:28But there is a huge difference between this and the bought stuff.

1:22:28 > 1:22:30- Well, you know...- Absolutely.

1:22:30 > 1:22:34..making your own breakfast cereal and all of that sort of stuff.

1:22:34 > 1:22:38- It's better to buy it.- Sometimes, when I make cornflakes...

1:22:38 > 1:22:39We have a part of the show

1:22:39 > 1:22:42where we get everyone to taste what you've made.

1:22:42 > 1:22:46And I gave it to this guy and he bit into it

1:22:46 > 1:22:49and I thought I heard his tooth crack. It was just disgusting.

1:22:49 > 1:22:52It is. But often the home-grown, home-produced stuff

1:22:52 > 1:22:54always tastes better.

1:22:54 > 1:22:56Unless I'm making it.

1:22:56 > 1:23:00Right, you can see that is about there. Soft ball.

1:23:00 > 1:23:03So, we will just take that off, leave it to one side.

1:23:03 > 1:23:05All we do now is pour this mixture in,

1:23:05 > 1:23:09rather than pour all the almonds straight into the pan,

1:23:09 > 1:23:13because different amounts of almonds absorb different amounts of syrup

1:23:13 > 1:23:14so we add that to it.

1:23:14 > 1:23:17And this is how to make marzipan.

1:23:17 > 1:23:20You've got the egg white in there and you mix all this together

1:23:20 > 1:23:22and it starts to come together.

1:23:22 > 1:23:24See that?

1:23:24 > 1:23:27And if you bring that together, that is home-made marzipan.

1:23:27 > 1:23:30And we keep mixing it and mixing it and mixing it,

1:23:30 > 1:23:32and it will come together as this paste.

1:23:32 > 1:23:37- Look at that.- Yeah. - Come on! Look at that.

1:23:37 > 1:23:40The idea is you can put it in the fridge. Roll that out, please.

1:23:40 > 1:23:43- So, what is it about it? - I just... It's...

1:23:43 > 1:23:45Do you like almonds?

1:23:45 > 1:23:47Yeah, I like almonds, wonderful almonds.

1:23:47 > 1:23:50It's just when you turn it into this sort of paste,

1:23:50 > 1:23:55- it doesn't really work for me. - But it is fantastic.

1:23:55 > 1:23:57What you need to do is roll that up, put it in the fridge

1:23:57 > 1:24:01and then basically Daniel has got one. Where's the other bit gone?

1:24:01 > 1:24:04Where is it? There you go. That's what it looks like.

1:24:04 > 1:24:06It looks like the stuff that you buy

1:24:06 > 1:24:10but without that fluorescent yellowy sort of stuff that we don't want.

1:24:10 > 1:24:13Leave that to one side. How are we doing, guys?

1:24:13 > 1:24:16While they are doing that, the Chantilly cream is done.

1:24:16 > 1:24:19A bit of icing sugar in there, the vanilla and all of that stuff,

1:24:19 > 1:24:21nicely whipped.

1:24:21 > 1:24:24I'll get some fresh raspberries and I will put them

1:24:24 > 1:24:27straight into our little blender here and make a little sauce.

1:24:27 > 1:24:32We only need to do one, guys, that's fine. So, fresh raspberries.

1:24:32 > 1:24:35And this is a sauce, it's not a coulis,

1:24:35 > 1:24:37we're not in France, it's a sauce.

1:24:37 > 1:24:41Blitz this, no sugar in here. That's the key to this.

1:24:41 > 1:24:42Just as it is.

1:24:42 > 1:24:46Hopefully, there's a little... Have you got a sieve there?

1:24:46 > 1:24:49- Why would you then go and spoil it with marzipan?- Sorry?

1:24:49 > 1:24:51Why would you then go and spoil it with marzipan?

1:24:51 > 1:24:53Fantastic, that, a nice bit of cream?

1:24:53 > 1:24:55Because it will taste delicious.

1:24:55 > 1:24:57- Where is my bowl?- There you go. I'm going to pour that through.

1:24:57 > 1:24:59- How are we doing, guys?- Yeah.- Good.

1:25:01 > 1:25:05Now, we pass this through a sieve. You see the red colour?

1:25:05 > 1:25:06That's what you get.

1:25:06 > 1:25:10Now, if you add sugar to this, it will taste too much like jam.

1:25:10 > 1:25:13All there is in here is fresh raspberries, that's it.

1:25:13 > 1:25:18You pass that through a sieve. It should go straight through here.

1:25:18 > 1:25:19Look at the concentration on these lot.

1:25:19 > 1:25:24- Well, they messed up so badly with their omelettes they are trying to impress you.- Oh.

1:25:24 > 1:25:25That's a bit harsh.

1:25:25 > 1:25:28I should be the person who has to wash up those pans.

1:25:28 > 1:25:30Make sure you put more marzipan on it, boys.

1:25:30 > 1:25:34- I think we should put some on top now.- You've got the sauce.

1:25:34 > 1:25:37Although you get less out of it if you put lemon juice

1:25:37 > 1:25:40- and sugar in it... Can I grab one of those?- One on the top.

1:25:40 > 1:25:43Some almonds. We sprinkle that.

1:25:43 > 1:25:46Eggwash around the edge, almonds, now, if you are doing

1:25:46 > 1:25:49a dinner party, you can put these in the fridge at this point.

1:25:49 > 1:25:51And then get your oven quite hot.

1:25:51 > 1:25:53This is gone in at 200 degrees centigrade.

1:25:53 > 1:25:58Get these in the oven. Quite warm. For about 12 minutes.

1:25:58 > 1:26:01They will go in the fridge absolutely fine.

1:26:01 > 1:26:03And we've got in here...

1:26:03 > 1:26:06- Look at this. Pretty.- Very pretty. Switch those off.

1:26:08 > 1:26:11- There you go. - You're not so convinced, are you?

1:26:11 > 1:26:13But, then, there is little bit to come yet.

1:26:13 > 1:26:15There is a little bit to come.

1:26:15 > 1:26:17We grab our plate.

1:26:17 > 1:26:18Now, what you can do,

1:26:18 > 1:26:21this Chantilly cream is basically sugar...

1:26:21 > 1:26:23Have you put a little bit of sugar in here?

1:26:23 > 1:26:28- Yes.- A bit of sugar, some vanilla. There you go.

1:26:28 > 1:26:29There you go.

1:26:29 > 1:26:30Just quickly mix.

1:26:30 > 1:26:34And then what I'm going to do is just grab some of this sauce.

1:26:36 > 1:26:38Thank you very much. Grab some of this.

1:26:40 > 1:26:46And just swirl it in. I'm going to put some of this stuff on the side.

1:26:46 > 1:26:47Like that.

1:26:47 > 1:26:50Because Daniel here, look at the concentration on his face.

1:26:50 > 1:26:55- This is for you, Daniel. - Thank you.- Lovely, that.

1:26:55 > 1:26:59Just a tiny, tiny bit.

1:26:59 > 1:27:00Ooh, wee, ooh...

1:27:00 > 1:27:01A little bit more.

1:27:03 > 1:27:04Right, a little bit.

1:27:04 > 1:27:06They do look good.

1:27:06 > 1:27:10- We try our best.- Yeah, exactly. - Spoon in the water.

1:27:10 > 1:27:12Spoon in the water.

1:27:12 > 1:27:16There you go. And you can grab... Which is the best one, that one?

1:27:16 > 1:27:17Sits on there.

1:27:17 > 1:27:20Put that on there.

1:27:20 > 1:27:22And then you've got your cream.

1:27:22 > 1:27:26Now, with your cream, rather than just dollop it,

1:27:26 > 1:27:30we can then just stir this to almost like a...

1:27:30 > 1:27:33- Nice jelly.- Like a ripple.

1:27:33 > 1:27:36There you go. Right at the last minute, hot spoon.

1:27:37 > 1:27:40My mum goes nuts when she watches this show and I do this

1:27:40 > 1:27:42but this is a quenelle.

1:27:42 > 1:27:46Right? North of Leeds, we call it a dollop.

1:27:46 > 1:27:48Right? But...

1:27:50 > 1:27:54- Beautiful.- You've got a little raspberry ripple sort of thing.

1:27:54 > 1:27:58- Look at that. Very, very pretty. - You've got to try it first.

1:27:58 > 1:28:01- Yeah, I was going to say.- This is the bit you are going to enjoy.

1:28:01 > 1:28:05Right, dive into that. A manly pud for a manly farmer.

1:28:05 > 1:28:09- You are going to love it. - Bring out the glasses.

1:28:09 > 1:28:11I think you are going to love it.

1:28:13 > 1:28:14What do you reckon?

1:28:16 > 1:28:19- Mm, that's not bad.- Yes!

1:28:24 > 1:28:26Those desserts are so simple to make.

1:28:26 > 1:28:28They taste incredible and look fantastic.

1:28:28 > 1:28:30I'm afraid that's all we've got time for.

1:28:30 > 1:28:32If you would like to try and cook

1:28:32 > 1:28:34any of the fabulous food you have seen on today's programme,

1:28:34 > 1:28:37you can find all the studio recipes on our website.

1:28:37 > 1:28:40Go to bbc.co.uk/recipes -

1:28:40 > 1:28:43there are loads of top recipe ideas for you to choose from.

1:28:43 > 1:28:46Have a great week, get in the kitchen, and I'll see you soon.

1:28:46 > 1:28:47Bye for now.