0:00:02 > 0:00:04Good morning. We've got a feast of fabulous food for you today,
0:00:04 > 0:00:07so make yourself comfortable - you won't want to miss it.
0:00:07 > 0:00:08This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:32Welcome to the show. We've got brilliant chefs
0:00:32 > 0:00:36serving inspired food and a healthy offering of celebrity guests, too.
0:00:36 > 0:00:37Coming up on today's show...
0:00:37 > 0:00:41Paul Rankin treats us to a sensational sharing platter
0:00:41 > 0:00:43of spiced soy roast chicken.
0:00:43 > 0:00:45The Michelin starred Claude Bosi
0:00:45 > 0:00:47celebrates his love of British produce
0:00:47 > 0:00:48with a creative fish dish.
0:00:48 > 0:00:53He tops halibut with a breadcrumb, apple and English mustard crust
0:00:53 > 0:00:56and serves it with a pork-pie sauce.
0:00:56 > 0:00:59Glynn Purnell also has something quite unusual up his sleeve -
0:00:59 > 0:01:01duck with liquorice charcoal.
0:01:01 > 0:01:04He serves the dish with a tangy tamarind puree,
0:01:04 > 0:01:06fresh green beans and rocket.
0:01:06 > 0:01:09And actress Jaime Murray faces her food heaven or food hell.
0:01:09 > 0:01:11Would she get her food heaven -
0:01:11 > 0:01:13fillets of sea bass with a herby quinoa salad,
0:01:13 > 0:01:16coriander mayonnaise and some crispy onions?
0:01:16 > 0:01:17Or would she get her dreaded food hell -
0:01:17 > 0:01:20baked beetroot with blue-cheese beignets
0:01:20 > 0:01:21and a rainbow beet salad?
0:01:21 > 0:01:25You can find out what she gets to eat at the end of today's show.
0:01:25 > 0:01:28But it's Marcus Wareing who's getting the kitchen warmed up first
0:01:28 > 0:01:31and he's got a fantastic field mushroom soup
0:01:31 > 0:01:33with sauteed red mullet on the menu.
0:01:33 > 0:01:35So, what are we cooking, Chef? What are we making?
0:01:35 > 0:01:37Have you got your running shoes on today?
0:01:37 > 0:01:40- Thanks very much! - After that one I just saw there...
0:01:40 > 0:01:44That was quick! Field mushroom soup, sauteed red mullet, field mushrooms,
0:01:44 > 0:01:47shallot, lemon, a little bit of sauteed wild mushrooms.
0:01:47 > 0:01:49So a lovely little field mushroom soup.
0:01:49 > 0:01:52What am I doing? I take it I'm chopping stuff.
0:01:52 > 0:01:54- Go... Let's do... - The garlic and the shallot.
0:01:54 > 0:01:56I'm just going to take some of these mushrooms.
0:01:56 > 0:02:00These are just your normal mushrooms that we find in the supermarkets.
0:02:00 > 0:02:04- These are the field mushrooms that we've got there?- Yeah.
0:02:04 > 0:02:05You don't wash those? Just use them?
0:02:05 > 0:02:07No, no, straight in, as they are.
0:02:07 > 0:02:10You like them as they get slightly older, don't you?
0:02:10 > 0:02:14I do. I think they've got a much stronger flavour as they get older.
0:02:14 > 0:02:16I think they lose a bit of their water
0:02:16 > 0:02:18and the flavour just concentrates much, much better.
0:02:18 > 0:02:21So, what's life like after having two stars?
0:02:21 > 0:02:22Cos he's already had them.
0:02:22 > 0:02:24He's been there, done that one.
0:02:24 > 0:02:26"Had them," I said. He's retired now!
0:02:27 > 0:02:30- The old boy over there! - But what's life like?
0:02:30 > 0:02:33Life is busy, incredibly busy.
0:02:33 > 0:02:36And it's great. It's... Little bit of butter into there.
0:02:36 > 0:02:39Shallots. We're going to put our mushrooms straight in there.
0:02:39 > 0:02:41But what's the goal? To try and get three, is it?
0:02:41 > 0:02:44Yeah, the goal is... I'm thinking, once you've got the second one,
0:02:44 > 0:02:47it's always nice to take it to the next level, the next stage.
0:02:47 > 0:02:49And I think that's just a time thing.
0:02:49 > 0:02:52And as time goes on, we'll achieve that goal, hopefully.
0:02:52 > 0:02:55- There you go. Confidence for you. - Hopefully, hopefully!
0:02:55 > 0:02:57So, shallots and garlic going in there.
0:02:57 > 0:02:59Basically, we're going sweat that down, cook it down,
0:02:59 > 0:03:02and then we're going to... Once that's broken down slightly,
0:03:02 > 0:03:04we'll just put a little bit of chicken stock.
0:03:04 > 0:03:07I'm using chicken stock because I just think the chicken stock gives
0:03:07 > 0:03:10a little bit of earthiness and a really nice sort of flavour
0:03:10 > 0:03:12but if you're not going to serve it with fish
0:03:12 > 0:03:14or you're maybe just going to go vegetarian,
0:03:14 > 0:03:16just use a nice veg stock or even a fish stock,
0:03:16 > 0:03:17if you want to bring out a fish flavour.
0:03:17 > 0:03:19But really, chicken stock's the one.
0:03:19 > 0:03:22I don't suppose it's as strong as fish stock, really.
0:03:22 > 0:03:26It also helps to complement the flavour of the mushrooms
0:03:26 > 0:03:27and it just helps bring it out.
0:03:27 > 0:03:29Basically, I've got another one here,
0:03:29 > 0:03:31which has been beautifully simmering.
0:03:31 > 0:03:34The stock is there. I'm just going to drop in some cream.
0:03:34 > 0:03:36Like so.
0:03:37 > 0:03:40- Like that.- How long would we cook that for, really?
0:03:40 > 0:03:42It sweats very quickly, so it's sweating for about
0:03:42 > 0:03:44three, four, five minutes and then the stock goes in.
0:03:44 > 0:03:46Ten minutes, maximum. Not very long at all.
0:03:46 > 0:03:49It's important not to overcook soup, a lot of people can...
0:03:49 > 0:03:51People think it's just an accumulation
0:03:51 > 0:03:53of all the ingredients and just throw it in.
0:03:53 > 0:03:55It is, but it's how you put them together
0:03:55 > 0:03:57to bring out the maximum flavour of the ingredients.
0:03:57 > 0:04:00That's the most important - bringing out the flavour.
0:04:00 > 0:04:02Tell us about red mullet, cos I love this fish.
0:04:02 > 0:04:05- It's one of your favourite fishes, I believe.- It is.- Red mullet's great.
0:04:05 > 0:04:08It's one of these fishes that you can find in supermarkets now.
0:04:08 > 0:04:10Your fishmonger can do the filleting bit for you.
0:04:10 > 0:04:13But it's one of the skills, one of the first things I learned
0:04:13 > 0:04:15in a professional kitchen, was how to fillet a fish.
0:04:15 > 0:04:18I think it's a great, great thing to do. It's nice.
0:04:18 > 0:04:20- But this is quite a small one. - This is very small.
0:04:20 > 0:04:22You can obviously get the medium-size ones.
0:04:22 > 0:04:25You can get them bigger. We're going to serve two fillets.
0:04:25 > 0:04:27I'm just going to take those off there.
0:04:27 > 0:04:29All the budget went on him over there!
0:04:30 > 0:04:31All the money?
0:04:31 > 0:04:34There you go. Right. So I'm just making a little bit of...
0:04:34 > 0:04:37This is just creme fraiche, shallots and chopped herbs going in there.
0:04:37 > 0:04:40That's it, yeah. Season it as well, a little bit of salt and pepper.
0:04:40 > 0:04:43But you can still use the bones of the mullet for stocks?
0:04:43 > 0:04:44Yeah, you can put them in a fish stock,
0:04:44 > 0:04:47you can put them in the freezer and use them another time.
0:04:47 > 0:04:49If you're going to make the soup with a fish stock,
0:04:49 > 0:04:51then use those bones and they'll be perfect.
0:04:51 > 0:04:53You have to make sure that it's scaled as well.
0:04:53 > 0:04:56- That's really important. - Just need a little bowl of water.
0:04:56 > 0:05:01- I'm just going to pin bone these. - I'll get you a little...
0:05:01 > 0:05:02Cold water. Don't disappear with that.
0:05:02 > 0:05:04Cold water.
0:05:04 > 0:05:07One second. Keep talking!
0:05:07 > 0:05:10- Pin boning.- Go on, Marcus. Push him. Push him!
0:05:10 > 0:05:11There's a limit!
0:05:13 > 0:05:15OK. So, we're just going to take out the pin bones.
0:05:15 > 0:05:18The reason I want the cold water is just basically...
0:05:18 > 0:05:19You've got cold water, Chef!
0:05:19 > 0:05:22There you go. You just want to wash your hands, don't you?
0:05:22 > 0:05:24So, little bit of cold water and as you're pin boning them,
0:05:24 > 0:05:30just dipping your fingers into the water and taking out the bones.
0:05:30 > 0:05:33Just takes the bones off the end of the... This little utensil.
0:05:33 > 0:05:36It does take time but it is quite important to do that.
0:05:36 > 0:05:37Very, very important.
0:05:37 > 0:05:40OK, so they're out of there.
0:05:40 > 0:05:42OK, so put that to one side, get rid of those.
0:05:42 > 0:05:45- You're chopping the wild mushrooms. - Yep.- So, what I'm going to do is,
0:05:45 > 0:05:47I'm going to cook the mushrooms and the red mullet.
0:05:47 > 0:05:51And if you can just put that in the blender for me, that would be great.
0:05:51 > 0:05:53- I can do that.- OK, I'm just going to
0:05:53 > 0:05:55put a little bit of olive oil in both pans.
0:05:55 > 0:05:56There we go.
0:06:00 > 0:06:03So, this has just been cooking for about five or six minutes?
0:06:03 > 0:06:06- Yeah.- There we go. Right, let's throw that lot in.
0:06:06 > 0:06:09OK. Mushrooms into the pan, a little selection of mushrooms.
0:06:09 > 0:06:10Like so.
0:06:10 > 0:06:11You can buy them from the supermarket.
0:06:11 > 0:06:13We've got some pied bleu, chanterelle,
0:06:13 > 0:06:15a little bit of cep, shiitake.
0:06:15 > 0:06:17Salt and pepper, just very, very lightly.
0:06:17 > 0:06:20- You put butter as well as...? - Yes, I do with mushrooms. I do.
0:06:20 > 0:06:22I'm just going to season the skin of the fish.
0:06:22 > 0:06:25Always make sure when you're putting a fish like this into a pan
0:06:25 > 0:06:28that you just dry it off, otherwise it's going to stick.
0:06:28 > 0:06:30A non-stick pan's very important.
0:06:30 > 0:06:33OK. Olive oil. Skin side down first.
0:06:33 > 0:06:35Like so. Thank you.
0:06:36 > 0:06:39The sink's over there when you want it, to wash your hands.
0:06:39 > 0:06:41If it tenses up, just hold the skin down.
0:06:41 > 0:06:43Just push it down and it will start to relax.
0:06:43 > 0:06:46Do you want me to do that while you wash your hands?
0:06:47 > 0:06:50- You're making sure I've washed my hands!- Yeah, don't worry.
0:06:50 > 0:06:52I'll take over. Right, there you go.
0:06:52 > 0:06:53- There you go.- OK.
0:06:55 > 0:06:59- Good.- I'm just blending this up. You want it quite loose, don't you?
0:06:59 > 0:07:00Yes, please.
0:07:00 > 0:07:01That's it.
0:07:03 > 0:07:07That's probably enough. Just keep mixing the mushrooms around.
0:07:07 > 0:07:09So, Martin, are you a big fan of mushrooms?
0:07:09 > 0:07:13Yeah, I think field mushrooms are great because they grow in abundance
0:07:13 > 0:07:15and I don't think we use them enough, really.
0:07:15 > 0:07:17Everybody goes looking for the wild stuff
0:07:17 > 0:07:20but field mushrooms are cracking. Great flavour.
0:07:20 > 0:07:23I think they get fantastic flavour as they get older, as well.
0:07:23 > 0:07:24They really do.
0:07:24 > 0:07:26- There we go, Chef.- OK.
0:07:26 > 0:07:29If you could just put a few herbs into those mushrooms, James...
0:07:29 > 0:07:32- Do you want some butter in there as well?- Yeah.
0:07:32 > 0:07:34If you just put a little bit of butter into that...
0:07:34 > 0:07:36- How many pieces?- Two. That'd be great. One more.
0:07:36 > 0:07:39Tell us a little bit about your book that was out just last week.
0:07:39 > 0:07:41Yeah, that's right. My first book, which is great.
0:07:41 > 0:07:44How To Cook The Perfect... And basically, I've just taken
0:07:44 > 0:07:4780 of my favourite recipes and broken them down
0:07:47 > 0:07:48and made them user-friendly.
0:07:48 > 0:07:51Almost teaching the home cook how to cook things
0:07:51 > 0:07:52but just take it to the next stage
0:07:52 > 0:07:54and just make it a little bit easier.
0:07:54 > 0:07:56So, what kind of dishes have you got in there?
0:07:56 > 0:08:00We're doing soups, great desserts. Some fantastic roasts.
0:08:00 > 0:08:03There's no recipes that you wouldn't recognise.
0:08:03 > 0:08:05Scones, chocolate cake, brownies.
0:08:05 > 0:08:06Really, really nice things.
0:08:06 > 0:08:07But I've put the tips in
0:08:07 > 0:08:10that you need to know to get that real success out of it
0:08:10 > 0:08:11because there's so many people
0:08:11 > 0:08:14stumble on so many problems with cooking at home
0:08:14 > 0:08:16and there's a lot of questions that they ask themselves...
0:08:16 > 0:08:19Is that like putting tomato ketchup in stuff?
0:08:19 > 0:08:21He had to get it in, didn't he?
0:08:21 > 0:08:23He won't let it lie!
0:08:23 > 0:08:25So, basically, I've cooked the fish
0:08:25 > 0:08:27three quarters of the time on the skin, flipped it over.
0:08:27 > 0:08:30Mushrooms are ready and I've turned off the heat and the fish
0:08:30 > 0:08:33- carries on cooking.- Residual heat cooks that right the way through.
0:08:33 > 0:08:37So... I just want to check... check my seasoning in the soup.
0:08:39 > 0:08:42- A little bit more stock. - A separate spoon.
0:08:42 > 0:08:44- Remember who's watching. - Yes, yes, yes.
0:08:44 > 0:08:46OK.
0:08:48 > 0:08:50- There you go.- Seasoning's good.
0:08:50 > 0:08:55OK. All-righty. Put that down there.
0:08:55 > 0:08:59OK. I'm going to put the mushrooms in the centre of the plate.
0:08:59 > 0:09:01This is a rustic dish, James.
0:09:01 > 0:09:04It doesn't... You know, it's not... Can you do me some chopped chives,
0:09:04 > 0:09:06- please? That would be great. - Chopped chives?
0:09:06 > 0:09:08Chopped chives. Have you got some more?
0:09:08 > 0:09:10- I've chopped them all. - All right, some...
0:09:10 > 0:09:13Some... Some chopped...herbs!
0:09:13 > 0:09:17- Chopped chervil! There you go. There you go.- OK.
0:09:17 > 0:09:20Is that what you do if you've not got the herb that you want?
0:09:20 > 0:09:22You just make do with something else?
0:09:22 > 0:09:24Yeah, take it from the garden.
0:09:24 > 0:09:26OK, James, mushrooms in the centre.
0:09:26 > 0:09:28I've got a little bit.
0:09:28 > 0:09:30- There we go. - Again, this is the soup.
0:09:30 > 0:09:33You don't need to put the cream in, either, if you don't want it creamy.
0:09:33 > 0:09:37If you want it to be vegetarian, vegetable stock is perfect.
0:09:37 > 0:09:40Soup looks... What an amazing colour.
0:09:40 > 0:09:42Great colour. Yeah, all the way round.
0:09:42 > 0:09:44Fish on top.
0:09:47 > 0:09:49I'll leave you to spoon that on.
0:09:49 > 0:09:52It looks... I mean, the colour of that!
0:09:52 > 0:09:54Delicious! I'll leave you to put the quenelle on.
0:09:54 > 0:09:57Hot water. Just a little bit of hot water.
0:09:57 > 0:09:59- Put your spoon in. - Just looks like a little picture.
0:09:59 > 0:10:01So, Marcus, remind us what this dish is again.
0:10:01 > 0:10:03Field mushroom soup with sauteed wild mushrooms,
0:10:03 > 0:10:05creme fraiche and olive oil.
0:10:05 > 0:10:08By a two-star Michelin chef. Genius!
0:10:14 > 0:10:18You could almost take a picture of that, it just looks spectacular.
0:10:18 > 0:10:20- Look at that.- Wow!
0:10:20 > 0:10:22I'm amazed at how quickly you can do all of that.
0:10:22 > 0:10:23Look at that. Have a seat.
0:10:23 > 0:10:26- Beautiful, isn't it?- Doesn't that... Go on, dive in.- Right, OK.
0:10:26 > 0:10:29- Work of art, isn't it? - It is.- It just looks...
0:10:29 > 0:10:31- It looks incredible.- So simple.
0:10:31 > 0:10:33This time I'll make sure I get a bit of everything
0:10:33 > 0:10:35cos it doesn't come back, does it?
0:10:35 > 0:10:38Doesn't come back. Get a big spoonful.
0:10:38 > 0:10:40I've got to try this.
0:10:40 > 0:10:42- It's good?- Mm!
0:10:42 > 0:10:44What other fish could you use?
0:10:44 > 0:10:46For me, I think the great alternative is scallops.
0:10:46 > 0:10:49Cos of the sweetness and the earthiness of the mushroom?
0:10:49 > 0:10:50It's such an earthy dish.
0:10:50 > 0:10:52If you didn't get red mullet, use any kind of fish?
0:10:52 > 0:10:55Yeah, use anything you like with this. You could use some salmon.
0:10:55 > 0:10:57Even some smoked salmon would be great.
0:10:57 > 0:11:00Smoky salmon with the soup would be lovely.
0:11:04 > 0:11:07That would make such a perfect light supper.
0:11:07 > 0:11:09Do try it at home if you can.
0:11:09 > 0:11:13Coming up, I make a shortbread sable with raspberries for Matt Lucas
0:11:13 > 0:11:14but that's after a visit to Lancashire
0:11:14 > 0:11:16with a certain Rick Stein.
0:11:16 > 0:11:18He is meeting up with a familiar face to Saturday Kitchen
0:11:18 > 0:11:22and today he's in search of the ultimate hotpot.
0:11:22 > 0:11:25'I'm on my way to Lancashire and you've probably guessed why,
0:11:25 > 0:11:28'because on a culinary trip such as mine,
0:11:28 > 0:11:31'where I'm really looking for good regional flavours and produce,
0:11:31 > 0:11:33'I've been eagerly anticipating
0:11:33 > 0:11:38'exploring the steamy depths of the county's most famous dish.
0:11:38 > 0:11:42'So I rang up a friend of mine, Nigel Haworth at Northcote Manor,
0:11:42 > 0:11:46'who's fiercely passionate about anything that comes from Lancashire,
0:11:46 > 0:11:50'and said, "Please can you make me the ultimate hotpot?"...'
0:11:50 > 0:11:51Come on, boy! Oi!
0:11:51 > 0:11:54'..which I'm pleased to say he did!'
0:11:55 > 0:11:59I've been cooking this for four hours now.
0:11:59 > 0:12:02It's a lovely pot. Is that a traditional pot, Nigel?
0:12:02 > 0:12:04That is, yeah. I'm told...
0:12:04 > 0:12:07I'm told, Rick, that every household had one of these, in Lancashire.
0:12:07 > 0:12:10- It smells... - It smells wonderful, doesn't it?
0:12:10 > 0:12:13I don't think there's any dish more appetising than this, really.
0:12:13 > 0:12:15There isn't. And it's...
0:12:15 > 0:12:19that long, slow-cooking is the thing that makes it so special.
0:12:19 > 0:12:21What lamb cuts are in there?
0:12:23 > 0:12:26- That's good.- Basically, what you used to call the cheap cuts of lamb.
0:12:26 > 0:12:29Under shoulder. You're looking at neck and then shin.
0:12:29 > 0:12:30And shin's really important,
0:12:30 > 0:12:33to get that real gelatinous feel to your hotpot.
0:12:33 > 0:12:35The thing I like about it is it doesn't taste fatty.
0:12:35 > 0:12:38You know, quite often, with a hotpot,
0:12:38 > 0:12:42it's almost overpoweringly sort of rich. Fat.
0:12:42 > 0:12:44OK. First of all, I'm using best end chops
0:12:44 > 0:12:46but I'm going to just trim the whole end off
0:12:46 > 0:12:50because the whole thing about hotpot is not to get too much fat in there,
0:12:50 > 0:12:53otherwise it's just, you know, a bit overpowering.
0:12:53 > 0:12:55So just... OK, so there you go.
0:12:55 > 0:12:57You see, just knocking all that off.
0:12:57 > 0:12:59And now you've just got a very neat little chop like that,
0:12:59 > 0:13:02which will look really good in the finished stew.
0:13:02 > 0:13:03So there's my best end chops done
0:13:03 > 0:13:07but one thing I've picked up from Nigel, and it's a really good idea,
0:13:07 > 0:13:10is to use some lamb shank, as well,
0:13:10 > 0:13:12because when that cooks over a long period
0:13:12 > 0:13:14it makes the stew very nice and gelatinous.
0:13:14 > 0:13:19So I'm just going to slice some lamb shank
0:13:19 > 0:13:21and put that in as well.
0:13:21 > 0:13:22Also, I've got some kidneys.
0:13:22 > 0:13:25Now, some recipes do have lambs' kidneys, some don't,
0:13:25 > 0:13:26but I like a few kidneys in there
0:13:26 > 0:13:28and I've just cut them in half
0:13:28 > 0:13:31and just removed the sinewy bits from the middle.
0:13:31 > 0:13:33So I'm just hand slicing these potatoes.
0:13:33 > 0:13:35You can use a mandolin but, actually,
0:13:35 > 0:13:37if you do them by hand they always end up a bit thicker
0:13:37 > 0:13:39and you need a slightly chunkier slice
0:13:39 > 0:13:43because otherwise they'd break down in the cooking.
0:13:43 > 0:13:44There we go.
0:13:44 > 0:13:45To make up the hotpot,
0:13:45 > 0:13:48you brush the bottom of the pan with some melted butter
0:13:48 > 0:13:51to stop the potatoes from sticking.
0:13:51 > 0:13:54Begin with potatoes and build up the stew in layers.
0:13:54 > 0:13:58Next, onions and then the meat - half chops and half shin -
0:13:58 > 0:14:00and some of the kidneys.
0:14:00 > 0:14:04Now thyme. I think it goes particularly well with lamb.
0:14:04 > 0:14:06A good quantity of salt
0:14:06 > 0:14:08and freshly ground black pepper.
0:14:10 > 0:14:13You often find other ingredients in a hotpot.
0:14:13 > 0:14:17I've added kidneys, but sometimes they put in black pudding,
0:14:17 > 0:14:21mushrooms and even oysters, when they were particularly cheap.
0:14:21 > 0:14:23It's important to season every layer
0:14:23 > 0:14:27and finally, just some chicken stock but you can use water.
0:14:27 > 0:14:30There'll be so much flavour in the stew anyway.
0:14:30 > 0:14:34Top with a neat layer of potatoes, because you want it to look pretty
0:14:34 > 0:14:35when it comes out of the oven,
0:14:35 > 0:14:37all brown and crackling.
0:14:39 > 0:14:41Just press those down a little bit and...
0:14:42 > 0:14:45..just a little bit of melted butter on the top.
0:14:45 > 0:14:47Actually, this Lancashire hotpot
0:14:47 > 0:14:49came from a time when nobody had ovens
0:14:49 > 0:14:54and everybody took their individual pots to the local baker,
0:14:54 > 0:14:57who put it in the baker's oven after he'd done his bread.
0:14:57 > 0:14:58Then when you came back,
0:14:58 > 0:15:00presumably from a shift at the mill,
0:15:00 > 0:15:04there was your pot all bubbling and hot, hence hotpot.
0:15:05 > 0:15:08I'm putting it in the oven for about two hours
0:15:08 > 0:15:12but it's even better if you can leave it for about six to eight
0:15:12 > 0:15:13on a gentler heat.
0:15:13 > 0:15:15I took the lid off for the last 20 minutes.
0:15:15 > 0:15:18I can't think why regional stews like this
0:15:18 > 0:15:21are not more available everywhere.
0:15:21 > 0:15:25I mean, think of the similar dish scouse from Liverpool,
0:15:25 > 0:15:28or Irish stew or Welsh cawl for that matter,
0:15:28 > 0:15:31all of them so good that if they were in France,
0:15:31 > 0:15:33they would be famous regional specialities
0:15:33 > 0:15:36like bouillabaisse in Marseille,
0:15:36 > 0:15:40coq au vin in Burgundy or cassoulet in the Languedoc.
0:15:40 > 0:15:42Then, to finish off, some pickled red cabbage,
0:15:42 > 0:15:46which adds such a sharp piquancy to the dish.
0:15:52 > 0:15:55Now, we've had a request for a masterclass in biscuit making
0:15:55 > 0:15:57from Carly Cunningham in Northamptonshire,
0:15:57 > 0:15:59so I thought I'd show you one of my favourite biscuits -
0:15:59 > 0:16:01you like them too - which is the little shortbread.
0:16:01 > 0:16:03So, the idea is that we take these ingredients here.
0:16:03 > 0:16:06Now some people use rice flour, some people use almonds.
0:16:06 > 0:16:09I put a little bit of ground almonds in and it's very simple.
0:16:09 > 0:16:12You take the almonds, you put the icing sugar,
0:16:12 > 0:16:14you put cornflour,
0:16:14 > 0:16:17so it's very different to a standard short pastry.
0:16:17 > 0:16:19Plain flour.
0:16:19 > 0:16:21And then we just add butter.
0:16:21 > 0:16:24And this is the reason why it is so short - ie the shortbread -
0:16:24 > 0:16:26is that you don't add any water.
0:16:26 > 0:16:30It's just the amount of butter to flour in the recipe,
0:16:30 > 0:16:33because normally pastry is much different,
0:16:33 > 0:16:36ie there's a less amount of butter per flour,
0:16:36 > 0:16:38which makes it more pliable,
0:16:38 > 0:16:40more manageable to work with,
0:16:40 > 0:16:42but the most important thing with biscuits, I always think -
0:16:42 > 0:16:44and I learned this from my grandmother -
0:16:44 > 0:16:46was literally always make it by hand.
0:16:46 > 0:16:47If you make it in a machine,
0:16:47 > 0:16:51it toughens up the flour and if you make it by hand,
0:16:51 > 0:16:54you can actually get the whole biscuits almost together
0:16:54 > 0:16:55in about a minute or two,
0:16:55 > 0:17:00by just rubbing this butter together in between your fingers,
0:17:00 > 0:17:01and it'll create this crumb
0:17:01 > 0:17:03and it'll go from white to sort of cream
0:17:03 > 0:17:05quite quickly, if you just keep going.
0:17:05 > 0:17:07So be patient with it.
0:17:07 > 0:17:09Don't allow the butter to be too warm.
0:17:09 > 0:17:12The temptation is, you warm it up too much and then it melts
0:17:12 > 0:17:14and you're not going to get the same sort of texture.
0:17:14 > 0:17:17You want the butter to all mix into the biscuit,
0:17:17 > 0:17:19so you rub them together with your fingers
0:17:19 > 0:17:20and really get that butter in.
0:17:20 > 0:17:24And the colour actually starts to change - I can see it changing -
0:17:24 > 0:17:25but also, the texture changes,
0:17:25 > 0:17:29cos at this stage, if we're making any shortcrust and stuff like that,
0:17:29 > 0:17:32which is a mixture of lard and butter, of course,
0:17:32 > 0:17:35we would then add a touch of water to bring it together,
0:17:35 > 0:17:36but this, we won't need any of that.
0:17:36 > 0:17:40So the idea of, particularly, shortbread
0:17:40 > 0:17:42is the less you work with it, the better,
0:17:42 > 0:17:45so always, always, wherever possible,
0:17:45 > 0:17:48by hand, and bring it all together.
0:17:48 > 0:17:50You see the colour changing now?
0:17:50 > 0:17:53- Yeah.- And we just bring it all together,
0:17:53 > 0:17:56- like that... - I can confirm the change of colour!
0:17:56 > 0:17:58You do bake a bit, though?
0:17:58 > 0:18:03I did a bit of baking last weekend, but it was sort of pre-mixed...
0:18:03 > 0:18:07- Pre-mixed?!- Yeah, well, the mixture was already made,
0:18:07 > 0:18:11but you still had to put eggs and, er, I think it was flour.
0:18:11 > 0:18:13So, you do your biscuits and bits and pieces,
0:18:13 > 0:18:16but I'm surprised you get time, anyway because...
0:18:16 > 0:18:18Congratulations, first of all, on your new series.
0:18:18 > 0:18:21- Thank you.- Going very well. So a six-part series, would that be?
0:18:21 > 0:18:23A six-part with a compilation episode at the end.
0:18:23 > 0:18:26So, the first episode was out on Tuesday
0:18:26 > 0:18:29- and repeated last night, on Friday. - And what's that?
0:18:29 > 0:18:31That was with that great... I mean, the German comic.
0:18:31 > 0:18:33Yes, he was strange, wasn't he? But brilliant!
0:18:33 > 0:18:35Where does he just suddenly pop up from?
0:18:35 > 0:18:39- I mean, just... - That's Henning Wehn and he, er...
0:18:39 > 0:18:42The Matt Lucas Awards began on radio, this idea, a few years ago,
0:18:42 > 0:18:46and so it gave us a great chance to have people on the show
0:18:46 > 0:18:49that were maybe of a lower profile because you don't have
0:18:49 > 0:18:53the pressure on radio to, you know, to have big high-profile acts.
0:18:53 > 0:18:56- I just thought he was amazing.- But one that does the circuits, or...?
0:18:56 > 0:18:58Yeah, Henning Wehn.
0:18:58 > 0:19:01He considers himself the German ambassador of comedy.
0:19:01 > 0:19:03So he was on the first episode
0:19:03 > 0:19:06and then we have another episode on Tuesday night
0:19:06 > 0:19:10at 10.35pm on BBC One, The Matt Lucas Awards,
0:19:10 > 0:19:14- and that has got Richard Madeley... - Yep.- ..Sue Perkins
0:19:14 > 0:19:17and another comedian I'm a big fan of - Marc Wootton.
0:19:17 > 0:19:20And also, not forgetting, of course, your own mother.
0:19:20 > 0:19:23- And my mum.- Your mum.- Yes.- What's that like, working with your mum?
0:19:23 > 0:19:24It's very nice, yeah, yeah.
0:19:24 > 0:19:27I'm glad I haven't got my mum here, watching me do this!
0:19:27 > 0:19:28Really? Is she very critical?
0:19:28 > 0:19:31Not critical, but more critical of what you wear.
0:19:31 > 0:19:33Oh, really? Well, you could have put a tie on.
0:19:33 > 0:19:35- Is that a conscious effort? - No, I shouldn't
0:19:35 > 0:19:38be cooking in a jacket, probably. That's normally the complaint.
0:19:38 > 0:19:40But anyway, look, moving on to these biscuits...
0:19:40 > 0:19:42- Yeah, change the subject. - Yes, exactly.
0:19:42 > 0:19:43Little amount of flour as possible.
0:19:43 > 0:19:46Like that. Carefully, carefully.
0:19:46 > 0:19:50And then all we do is just grab the cutters and cut these out.
0:19:50 > 0:19:52- Very nice.- When you do this, though,
0:19:52 > 0:19:55the quick tip is just to take a step palette knife,
0:19:55 > 0:19:57go underneath the pastry before you cut them out,
0:19:57 > 0:19:59otherwise, if it does shrink,
0:19:59 > 0:20:02you'll end up with, like, rugby-ball-looking biscuits. So...
0:20:02 > 0:20:05James, I'm a little disappointed it's not heart shapes for me.
0:20:05 > 0:20:08Heart-shaped cookie cutter would have been nice.
0:20:08 > 0:20:10- Is that all right?- Yeah. Thank you.
0:20:10 > 0:20:12Is that all right, like that?
0:20:12 > 0:20:15And we lift these off and then pop them in the fridge before we bake...
0:20:15 > 0:20:19It's more like a Pac-Man, more than anything else, but there you go.
0:20:19 > 0:20:22Pop them in the fridge and bake them, just gently, like that,
0:20:22 > 0:20:24for about ten minutes and we'll leave those to one side.
0:20:24 > 0:20:26I'm going to make this little mixture here,
0:20:26 > 0:20:28which is a mixture of cream and custard,
0:20:28 > 0:20:31to fill in these little biscuits that I'll make for you now.
0:20:31 > 0:20:33But, you know, you first started off...
0:20:33 > 0:20:35- Acting was your first love. - That's right, yes.
0:20:35 > 0:20:38And you went to drama college. Was that in Bristol?
0:20:38 > 0:20:40Well, no, what I did was, I was in a thing called
0:20:40 > 0:20:43the National Youth Music Theatre...
0:20:43 > 0:20:45- Right.- ..when I was 13.
0:20:45 > 0:20:48And, actually, I'm hosting a benefit for them
0:20:48 > 0:20:51next Sunday at the Vaudeville Theatre.
0:20:51 > 0:20:54And then the National Youth Theatre when I was 16,
0:20:54 > 0:20:56and that's where I met David Walliams.
0:20:56 > 0:20:57And then I went to university to do drama,
0:20:57 > 0:21:00but I never actually went to drama school, and I didn't finish...
0:21:00 > 0:21:02Did you always want to go into comedy
0:21:02 > 0:21:04or was that part of the acting thing?
0:21:04 > 0:21:06I wanted to be a serious actor,
0:21:06 > 0:21:09but I decided to do a bit of stand-up comedy
0:21:09 > 0:21:12in my year out between A-levels and university,
0:21:12 > 0:21:15and then got kind of swallowed by that and never finished my degree
0:21:15 > 0:21:19because in my second year at university, I was, I think,
0:21:19 > 0:21:2221 and I started being in Shooting Stars,
0:21:22 > 0:21:25so then I just kind of went off to be in TV shows.
0:21:25 > 0:21:27Then from that, of course, then you met David and then...
0:21:27 > 0:21:30Yeah. So, David I've known since I was 16
0:21:30 > 0:21:32and we were huge fans of Vic and Bob
0:21:32 > 0:21:35and we sort of bonded over that and a love of comedy.
0:21:35 > 0:21:38And around the same time I started working with Vic and Bob,
0:21:38 > 0:21:40I started doing these small, live comedy shows
0:21:40 > 0:21:43at the Edinburgh Festival with David Walliams.
0:21:43 > 0:21:47And did that include the characters of Little Britain?
0:21:47 > 0:21:49A few of the characters from Little Britain
0:21:49 > 0:21:52started out in those live shows,
0:21:52 > 0:21:58but we moved from there and we did some stuff on cable TV,
0:21:58 > 0:22:03what was Paramount, before it was the Comedy Channel, UK Play...
0:22:03 > 0:22:05- UK Play. - That was before Dave came along.
0:22:05 > 0:22:09And then Little Britain, which started on Radio 4, which is why...
0:22:09 > 0:22:12And my new show started on Radio 2.
0:22:12 > 0:22:14I like starting things on radio.
0:22:14 > 0:22:17Is that because you see it as a testing ground or...?
0:22:17 > 0:22:19I think radio is a really intimate medium
0:22:19 > 0:22:22and I would never say the audience are less demanding,
0:22:22 > 0:22:25they're actually probably more demanding,
0:22:25 > 0:22:28because they have a personal relationship with the channel,
0:22:28 > 0:22:30so, in a way, there's a real...
0:22:30 > 0:22:32I think it's more challenging to get it right on radio
0:22:32 > 0:22:34but I think if you get it right on radio,
0:22:34 > 0:22:37it gives you more confidence when you move it to TV.
0:22:37 > 0:22:39Certainly does. But you're one of the few comedians
0:22:39 > 0:22:42that have been able to mix and match, because not only...
0:22:42 > 0:22:45I mean, it's varied, your career, because you've got the singing,
0:22:45 > 0:22:48of course, because we saw you in Les Mis, the 25th anniversary.
0:22:48 > 0:22:50- I was, yeah. - And then you managed to do that
0:22:50 > 0:22:54and the serious acting as well and comedy roles, as well,
0:22:54 > 0:22:56but you still don't lose touch with that...
0:22:56 > 0:22:58I mean, you always want to be an actor.
0:22:58 > 0:22:59Last year was an interesting year.
0:22:59 > 0:23:03You know, I was in Les Miserables in London for three months.
0:23:03 > 0:23:05I did my first lead role in a film in America
0:23:05 > 0:23:07and I did an American accent.
0:23:07 > 0:23:09That was with Billy Crystal and James Caan,
0:23:09 > 0:23:12and that's going to be out at some point soon.
0:23:12 > 0:23:15I'll come back on for some more cake when that comes out, please.
0:23:15 > 0:23:18- Cos we saw you with Johnny Depp... - That's right, Alice In Wonderland,
0:23:18 > 0:23:20and then I did The Matt Lucas Awards and that was last year -
0:23:20 > 0:23:23- three really different things. - So, what's next for you?
0:23:23 > 0:23:24You're going to do a bit of film?
0:23:24 > 0:23:26OK, the next two things I'm doing...
0:23:26 > 0:23:28On Monday, I go to Glasgow -
0:23:28 > 0:23:31please don't rob my house in London, by the way -
0:23:31 > 0:23:35to direct a pop video for the Proclaimers.
0:23:35 > 0:23:39- Really?!- Cos I'm a massive fan, yeah. And then...
0:23:39 > 0:23:41And then I'm going to Serbia the week after that,
0:23:41 > 0:23:44to be in a film with Jessica Lange,
0:23:44 > 0:23:46who I had a massive crush on when she was in Tootsie
0:23:46 > 0:23:47when I was about eight.
0:23:47 > 0:23:49Probably the last time I had a crush on a woman.
0:23:49 > 0:23:51I think she's about the most beautiful woman
0:23:51 > 0:23:53ever to walk the earth. Apart from my mum!
0:23:53 > 0:23:55Apart from your mum, of course!
0:23:55 > 0:23:58- We're just putting... - Whoa, whoa, fire in the studio!
0:23:58 > 0:24:00Just going to finish this off. There you go, that's all it takes.
0:24:00 > 0:24:02- OK.- A little bit of that.
0:24:02 > 0:24:04Not on fire, like I've just done there.
0:24:04 > 0:24:06All we do now is we just take a few raspberries.
0:24:06 > 0:24:07To cover up the burns!
0:24:07 > 0:24:10No, that's not the burnt bits, trust me.
0:24:10 > 0:24:13- OK.- And then we take a little bit of mint and then finally...
0:24:13 > 0:24:15- Garlic.- Garlic, yes.
0:24:15 > 0:24:17You can do this in your kitchen, you see.
0:24:17 > 0:24:19This is just plain sugar.
0:24:19 > 0:24:21- All right.- Plain, caramelised sugar.
0:24:21 > 0:24:23Take your rolling pin...
0:24:24 > 0:24:27I've been doing this all week at the Good Food Show at Bluewater,
0:24:27 > 0:24:29so this should work.
0:24:29 > 0:24:32I've got to do it again on Sunday.
0:24:32 > 0:24:36- Whoa!- So you can do this all over your kitchen, Matt, you see?
0:24:36 > 0:24:38Like that.
0:24:38 > 0:24:39It's home-made candyfloss.
0:24:39 > 0:24:43Wow! I could use that for hair!
0:24:43 > 0:24:45LAUGHTER
0:24:45 > 0:24:46There you go.
0:24:50 > 0:24:52I think that deserves a round of applause.
0:24:52 > 0:24:55That's what you're going to get. Dive in. Tell us what you think.
0:24:55 > 0:24:57Thank you very much. I certainly will.
0:24:57 > 0:24:58Takes five minutes to make it
0:24:58 > 0:25:00- and 15 minutes to clean the floor!- Yes.
0:25:00 > 0:25:03But it means... Obviously, eating it means I've got to ruin it.
0:25:03 > 0:25:04Do you ever feel sad when...?
0:25:04 > 0:25:06- Oh, just get into it.- Oh, right, OK.
0:25:06 > 0:25:09- There we go.- Dive in.- Crack on.
0:25:09 > 0:25:11This is basically just a puree of raspberries, which...
0:25:11 > 0:25:14I know you like your fruit, so raspberries, strawberries,
0:25:14 > 0:25:16- a bit of shortbread.- Mmm! - The secret is, make it by hand.
0:25:16 > 0:25:19- It makes it lovely and short. - It's very nice.
0:25:19 > 0:25:21- Thank you. - Why is it called shortbread?
0:25:21 > 0:25:23- Cos it is short. - What do you mean, you mean not tall?
0:25:23 > 0:25:26No, short, as in the butter to flour makes it short,
0:25:26 > 0:25:29- which makes it brittle.- Oh! - There you go.
0:25:34 > 0:25:35Glad you enjoyed it, Matt, and remember
0:25:35 > 0:25:38if you're making shortbread at home, use your hands, not a machine,
0:25:38 > 0:25:40you get a much better end result.
0:25:40 > 0:25:42If you'd like to try and cook
0:25:42 > 0:25:44any of the fantastic food on today's programme,
0:25:44 > 0:25:49all of the recipes are just a click away at bbc.co.uk/recipes.
0:25:49 > 0:25:50Today we're looking back at
0:25:50 > 0:25:53some of the most delicious dishes from the Saturday Kitchen archives.
0:25:53 > 0:25:56Now, if you're looking for some inspiration
0:25:56 > 0:25:58on how to spice up a regular Sunday roast,
0:25:58 > 0:26:01here's Paul Rankin with a perfect alternative.
0:26:01 > 0:26:05This is roast chicken done your way, cos you like your Asian flavours.
0:26:05 > 0:26:11Yeah, it's kind of a classic roast, but with aromatics.
0:26:11 > 0:26:13So we're going to brine the chicken,
0:26:13 > 0:26:16then we're putting garlic, ginger, scallions inside it
0:26:16 > 0:26:18then a honey soy glaze.
0:26:18 > 0:26:20And the vegetables - five, four, three, two, one.
0:26:20 > 0:26:23- OK. I'm... - The whole point behind this...- Yep?
0:26:23 > 0:26:27..is that you sort of get the one that takes the longest in first.
0:26:27 > 0:26:29OK. So you want me to prepare these first?
0:26:29 > 0:26:33Say your carrots take five minutes - they go in five minutes to go.
0:26:33 > 0:26:35So I need about ten slices of ginger.
0:26:35 > 0:26:40- Yep.- Just bash the scallions and bash the garlic for me.
0:26:40 > 0:26:42The chicken. You know, classically, you can whack a chicken
0:26:42 > 0:26:44straight into the oven, a bit of salt and pepper,
0:26:44 > 0:26:46bit of oil and whatever.
0:26:46 > 0:26:49But what I'm going to do is I'm going to brine it
0:26:49 > 0:26:53and this is something that makes your chicken deliciously juicy,
0:26:53 > 0:26:57it gives it a wonderful seasoning,
0:26:57 > 0:26:59it makes it much more tasty, I think.
0:26:59 > 0:27:02So, for the brine, I have salt and sugar.
0:27:02 > 0:27:05So just heating up a little bit of the brine.
0:27:05 > 0:27:07- I've a litre of water.- A lot of people will be worried about this,
0:27:07 > 0:27:09thinking it departs from the flavour,
0:27:09 > 0:27:11but I actually think it's improving it, really.
0:27:11 > 0:27:14Well, it can depart... So, you dissolve your salt and sugar.
0:27:14 > 0:27:18That's about five tablespoons of salt, four tablespoons of sugar,
0:27:18 > 0:27:20for a litre of water.
0:27:20 > 0:27:23If you brine it for too long,
0:27:23 > 0:27:26it does start to take over the whole flavour, James,
0:27:26 > 0:27:29and you don't get such a natural flavour.
0:27:29 > 0:27:31So allow your brine to cool,
0:27:31 > 0:27:32in goes your chicken.
0:27:32 > 0:27:36This is probably not a perfect-size receptacle for this
0:27:36 > 0:27:39because you want quite a small one so that the brine totally covers it.
0:27:39 > 0:27:43- I brine it for about an hour.- Right.
0:27:43 > 0:27:45And then you have
0:27:45 > 0:27:47something like this.
0:27:47 > 0:27:50And it doesn't look any different at all.
0:27:50 > 0:27:54So, what we have to do now is dry the chicken
0:27:54 > 0:27:58before we season it up and start to roast it.
0:27:58 > 0:28:03Very important, actually, when you're doing any kind of roast...
0:28:03 > 0:28:05- Yep.- ..to dry your meat. Really important.
0:28:05 > 0:28:07And also cook it from room temperature, wouldn't you,
0:28:07 > 0:28:10- as well?- Yeah.- Think that helps? - Take your meat...
0:28:10 > 0:28:12If you've got a large piece of fish
0:28:12 > 0:28:14or a decent-sized piece of meat - steaks, et cetera...
0:28:14 > 0:28:16Sorry, I've dropped a bean.
0:28:16 > 0:28:20- Carry on.- I don't think the viewers would have noticed that!
0:28:20 > 0:28:22I don't... You know.
0:28:22 > 0:28:25Yeah, take them out of the fridge an hour or so before,
0:28:25 > 0:28:28let them come to room temperature, and that's the way to go.
0:28:28 > 0:28:31What about brining chickens at home? Have you ever...?
0:28:31 > 0:28:33Just simply take a chicken and put it in the oven, yeah?
0:28:33 > 0:28:35Yeah, pretty much.
0:28:35 > 0:28:37Yeah, that's about my expertise as a chef.
0:28:37 > 0:28:39In the oven - done.
0:28:39 > 0:28:41I've got some five-spice powder here,
0:28:41 > 0:28:44which I'm mixing just with a little bit of salt.
0:28:44 > 0:28:46We don't need too much salt because
0:28:46 > 0:28:48there's so much salt in the brine.
0:28:48 > 0:28:51So, five spice and a little bit of salt going inside.
0:28:51 > 0:28:56- Yep.- And then we rub the rest over the top of the chicken
0:28:57 > 0:29:01and five spice is one of those classic Asian seasonings,
0:29:01 > 0:29:05which just makes all poultry and pork taste amazing.
0:29:05 > 0:29:07Right. Now, you want to do this...
0:29:07 > 0:29:10This is the veg... Explain to us about this veg, then,
0:29:10 > 0:29:12cos I'm nearly there with the last one.
0:29:12 > 0:29:13So...
0:29:14 > 0:29:19In French cookery, you have this bouquetiere de legumes, you call it.
0:29:19 > 0:29:21You always have a glamorous name for it.
0:29:21 > 0:29:24- Your French is very good!- So this is like a bouquetiere de legumes
0:29:24 > 0:29:26or little ragout of vegetables.
0:29:26 > 0:29:30When I was training in French cooking,
0:29:30 > 0:29:32we would blanch them all separately
0:29:32 > 0:29:35and then refresh them in ice-cold water.
0:29:35 > 0:29:38And this is quite a lot of work, actually,
0:29:38 > 0:29:42- so what I do is I sort of get them ready...- Hurry up, I'm ready.
0:29:42 > 0:29:45..and then the vegetable that takes the longest to cook goes in first,
0:29:45 > 0:29:46so it means you can use one pot.
0:29:46 > 0:29:51So in goes the carrots and they'll take about four or five minutes.
0:29:51 > 0:29:53- That's number five, yeah. - And then the next one to go in
0:29:53 > 0:29:56will be the beans, which will only take about four minutes.
0:29:56 > 0:29:58So we just keep going like that.
0:29:58 > 0:30:01And when I do these sort of vegetables,
0:30:01 > 0:30:04my kids eat way, way more vegetables.
0:30:04 > 0:30:07- OK, all right. - So, the scallions, the ginger...
0:30:08 > 0:30:10The scallions, the ginger...
0:30:10 > 0:30:12What do you call scallions over here?
0:30:12 > 0:30:13- Spring onions.- Spring onions.
0:30:13 > 0:30:16Spring onions, garlic, ginger in there.
0:30:16 > 0:30:19The holy trinity of Chinese seasonings, really.
0:30:19 > 0:30:21That's what Ken Hom calls it, anyway.
0:30:21 > 0:30:23My dad, Ken Hom!
0:30:23 > 0:30:25JAMES CHUCKLES
0:30:25 > 0:30:27Me and Ken go way back.
0:30:27 > 0:30:31You can just tie the chicken legs together, like that, put a little...
0:30:31 > 0:30:34You put this powder all over it, then, really?
0:30:34 > 0:30:36And inside it, yeah.
0:30:36 > 0:30:40So a very simple way to tie a chicken, just round the bottom,
0:30:40 > 0:30:44bring it round there, up round the top.
0:30:46 > 0:30:47And...
0:30:48 > 0:30:52Double over on that one, so that you don't have to have someone to...
0:30:52 > 0:30:55You know, someone has to press down on the knot?
0:30:55 > 0:30:57So, if you do a double tied...
0:30:57 > 0:30:59You're basically just holding the legs together...
0:30:59 > 0:31:01Yeah, it's just keeping it neat, you know?
0:31:01 > 0:31:06So, classic technique for roasting a chicken - hot...
0:31:06 > 0:31:08Ooh, that pan is smoking!
0:31:08 > 0:31:10- Did you turn that up? - I didn't turn it up!
0:31:10 > 0:31:13- You turned that up! - I wouldn't do such a thing.
0:31:15 > 0:31:19Wow! So, the classic French technique is, on one side roast...
0:31:22 > 0:31:24..and then the other side, very quickly, you brown it.
0:31:24 > 0:31:26LAUGHTER
0:31:26 > 0:31:28You did this on purpose!
0:31:28 > 0:31:31- I wouldn't do such a thing.- This is going to be on the Best Bits thing,
0:31:31 > 0:31:34isn't it? Do you remember that time Paul Rankin set the chicken on fire?
0:31:34 > 0:31:36Exactly. Go on, then.
0:31:36 > 0:31:39- Right, so what we do... - That's number four gone in there.
0:31:39 > 0:31:41- The beans have gone in.- ..brown it both sides, whack it in the oven,
0:31:41 > 0:31:44and you start it off in a really nice, hot oven.
0:31:44 > 0:31:46- And a hot tray.- In a hot tray.
0:31:48 > 0:31:50And don't forget, you can find Paul's recipe,
0:31:50 > 0:31:52along with all the other recipes,
0:31:52 > 0:31:54on our website, bbc.co.uk/saturdaykitchen.
0:31:54 > 0:31:56And if you want to taste it,
0:31:56 > 0:31:59I've got this on the Sunday lunch menu at the restaurant tomorrow,
0:31:59 > 0:32:02Cayenne in Belfast, so get on the plane, come over...
0:32:02 > 0:32:05You can come over now and have your roast chicken at the restaurant.
0:32:05 > 0:32:07- It's all worth it for the chicken.- Yeah.
0:32:07 > 0:32:08It's all worth it for the chicken.
0:32:08 > 0:32:12Not only that, you were working with another familiar face on the show,
0:32:12 > 0:32:14as well, your mate Mr Nick Nairn.
0:32:14 > 0:32:18Yeah, I've got a wee telly show going with Nick Nairn.
0:32:18 > 0:32:21It's called Paul And Nick's Big Food Trip.
0:32:21 > 0:32:23Oh, there's a bowl, there.
0:32:23 > 0:32:25And Nick and I travel...
0:32:25 > 0:32:29- Number three going in, by the way. - ..travel about the coast of
0:32:29 > 0:32:33Northern Ireland and Scotland, searching out great food,
0:32:33 > 0:32:36mostly arguing, I have to say.
0:32:36 > 0:32:41Yeah, mostly fighting. About four tablespoons of light soy sauce.
0:32:41 > 0:32:43Now, why light and not dark?
0:32:43 > 0:32:45Well, it's a personal preference, really.
0:32:45 > 0:32:47I think sometimes people...
0:32:47 > 0:32:49Or you can use a combination.
0:32:49 > 0:32:51Or you can use the dark.
0:32:51 > 0:32:53I find the dark a little bit...
0:32:53 > 0:32:56almost heavy and caramelised in flavour.
0:32:56 > 0:32:59A little bit of chilli sauce going in there.
0:32:59 > 0:33:00This is that sweet chilli sauce?
0:33:00 > 0:33:04Sweet chilli sauce and, of course, a wee bit of whisky.
0:33:04 > 0:33:07Delicious! A pinch of chilli flakes.
0:33:07 > 0:33:09Now, this recipe...
0:33:09 > 0:33:13Could you just grate me about a tablespoon of ginger, please, James?
0:33:13 > 0:33:15This recipe came...
0:33:15 > 0:33:17Em...
0:33:17 > 0:33:19It's inspired by our staff meal
0:33:19 > 0:33:22because you know when we have a lot of chickens in the restaurant,
0:33:22 > 0:33:24quite often you're left over with the wings?
0:33:24 > 0:33:25You make something beautiful from it.
0:33:25 > 0:33:28I used to give it to the staff and what I used to do was mix...
0:33:28 > 0:33:30You're generous, aren't you?
0:33:30 > 0:33:34They loved the chicken wings! They loved them!
0:33:34 > 0:33:37So we would mix honey, soy sauce and ketchup,
0:33:37 > 0:33:39which is a really simple glaze.
0:33:39 > 0:33:43Fry up the chicken wings, in it went and, I tell you, they loved it.
0:33:43 > 0:33:47More like a barbecue sort of thing with the ketchup, as well, isn't it?
0:33:47 > 0:33:50Yeah, gives you that lovely little sort of tang to it.
0:33:50 > 0:33:51It becomes a little bit sweet and sour.
0:33:51 > 0:33:53There's your ginger.
0:33:53 > 0:33:57You start the chicken off really hot in the oven, about 220.
0:33:57 > 0:34:00It's going to take about an hour and ten minutes for a chicken that size.
0:34:00 > 0:34:02Yep. Number four.
0:34:02 > 0:34:05Number four going in.
0:34:05 > 0:34:07After about 15 minutes, you whack on the glaze,
0:34:07 > 0:34:09you start to baste it over the top.
0:34:09 > 0:34:11Number two, number four...
0:34:11 > 0:34:13- Anyway, it's all gone in. - Yeah, it's in there now.
0:34:13 > 0:34:16- Good man.- Five gone in there.
0:34:16 > 0:34:18This is what it comes out like.
0:34:18 > 0:34:22Check this out. So you've got the beautifully glazed chicken.
0:34:22 > 0:34:23Looks good, doesn't it, guys?
0:34:23 > 0:34:26You sure that's not your food heaven?
0:34:26 > 0:34:27It's close. It's pretty close.
0:34:27 > 0:34:31- There we go.- So, another thing I want to show you is that...
0:34:32 > 0:34:35- I...- You have to hurry up, I've been told in my ear.
0:34:35 > 0:34:39You said we had time to do everything, James.
0:34:39 > 0:34:40Whoops!
0:34:40 > 0:34:42Another thing I like to do...
0:34:42 > 0:34:45You know how it's quite difficult, sometimes, with a chicken?
0:34:45 > 0:34:48You just put that on the heat a little bit, if you will.
0:34:48 > 0:34:51- OK.- ..Is I like to take the legs off.
0:34:51 > 0:34:54You just do it like you're boning it.
0:34:54 > 0:34:58- So...- Don't forget, you can take that little sort of...
0:34:58 > 0:35:01The little oyster in there, we call it.
0:35:01 > 0:35:03Do you call that the oyster in France?
0:35:03 > 0:35:05- Sot-l'y-laisse.- Huh? - Sot-l'y-laisse.
0:35:05 > 0:35:09It means, "The stupid one will leave it on."
0:35:09 > 0:35:11It means the...?
0:35:11 > 0:35:14The one who is stupid will leave this best part on.
0:35:14 > 0:35:17- There you go. - I'd probably leave that on, yeah.
0:35:17 > 0:35:19I'd be le sot-l'y-laisse!
0:35:19 > 0:35:23You know how it's quite difficult, you know, to...
0:35:23 > 0:35:25to carve a chicken at the table, I think,
0:35:25 > 0:35:28especially in a family situation...
0:35:28 > 0:35:29Right, butter. Ginger.
0:35:29 > 0:35:31Do you want that in there?
0:35:31 > 0:35:33So I take it... I let it rest.
0:35:33 > 0:35:36Very important to let it rest when it comes out of the oven.
0:35:36 > 0:35:41When a chicken is cooked, it's very easy to get the breasts off.
0:35:41 > 0:35:45- There is all your veg.- And you can do it mostly with your hands,
0:35:45 > 0:35:46teasing it off.
0:35:48 > 0:35:53So I'd get it ready to this stage, then I'd pop it back on a platter
0:35:53 > 0:35:57and whack the platter just lightly in the oven to warm it slightly.
0:35:57 > 0:35:59You've got a cold platter.
0:36:00 > 0:36:03So, you've got the ginger, soy and butter in there, James?
0:36:03 > 0:36:04- Yeah?- Yeah.
0:36:06 > 0:36:08- And then...- Soy's gone in.
0:36:09 > 0:36:15So, we have our drumsticks, we have our thighs.
0:36:15 > 0:36:17- There's all your veg. - Look at those big...
0:36:17 > 0:36:20Look at that delicious cauliflower!
0:36:20 > 0:36:21- Hmm, hmm.- Lovely, isn't it?
0:36:21 > 0:36:23A bit too much cauliflower there.
0:36:23 > 0:36:28So, on goes the chicken, beautifully carved.
0:36:28 > 0:36:29Well...
0:36:30 > 0:36:31Beautifully carved(!)
0:36:31 > 0:36:35I reckon the veg looks better than that.
0:36:35 > 0:36:38Oh, no, that looks good now, little bit of jus on there.
0:36:38 > 0:36:39Tell us what that is again.
0:36:39 > 0:36:42That's my aromatic roast chicken with a soy-honey glaze
0:36:42 > 0:36:44and vegetables five, four, three, two, one.
0:36:44 > 0:36:46That's what it is.
0:36:49 > 0:36:51Yum.
0:36:51 > 0:36:53He's off, it's gone. Right, over here.
0:36:54 > 0:36:57It does look fantastic.
0:36:57 > 0:36:58- Dive into that.- That looks amazing!
0:36:58 > 0:37:01Welcome to Saturday Kitchen!
0:37:01 > 0:37:03And that's all for me, yeah?
0:37:03 > 0:37:06- Yeah, dive into that. Tell us what you reckon.- That is amazing.
0:37:06 > 0:37:09I'm going to go straight for a big bit of chicken there.
0:37:09 > 0:37:11- I'm all for that.- You hungry? - A little bit of broccoli.
0:37:11 > 0:37:14- Avoiding the cauliflower, though. - Yes.- And...
0:37:14 > 0:37:16You picked the one with the bone in it, you see.
0:37:16 > 0:37:18It's not that well carved, is it, really?
0:37:18 > 0:37:21Personally, I'd just go for the veg because I think they are...
0:37:21 > 0:37:23more perfectly cooked.
0:37:23 > 0:37:24Thanks, James(!)
0:37:25 > 0:37:27That is very nice.
0:37:32 > 0:37:35That chicken was so succulent and you weren't wrong when you said
0:37:35 > 0:37:37we'd see that recipe on Best Bites, Paul.
0:37:37 > 0:37:40Now, it's that time of the week, to jump on board
0:37:40 > 0:37:43one of Keith Floyd's culinary tours through Britain and Ireland.
0:37:43 > 0:37:46He's out exploring the West Midlands today.
0:37:46 > 0:37:47Enjoy this one.
0:37:47 > 0:37:50When Queen Victoria used to travel up to see Partick Thistle play,
0:37:50 > 0:37:51she ordered the blinds shut
0:37:51 > 0:37:54as the Royal train travelled through the Black Country
0:37:54 > 0:37:57so she wouldn't see or smell the acrid and poisonous smoke
0:37:57 > 0:38:00that belched from the chimneys as the train sped north.
0:38:00 > 0:38:02Now most of that industry has gone.
0:38:02 > 0:38:06The forges and the factories have largely disappeared and the planners
0:38:06 > 0:38:09have turned Dudley into a clean, modern town, just like any other.
0:38:12 > 0:38:16MUSIC: Great Mass In C Minor by Mozart
0:38:25 > 0:38:27I don't want to call my producer a plagiarist,
0:38:27 > 0:38:30but, in fact, he nicked this piece of music
0:38:30 > 0:38:33from Channel 4's excellent series, A Truly British Coup,
0:38:33 > 0:38:36starring three of the best-known actors in telly today -
0:38:36 > 0:38:37Ray McAnally.
0:38:41 > 0:38:43When Satan stood on Brierley Hill
0:38:43 > 0:38:45And far around him gazed
0:38:45 > 0:38:47He said "I never more shall feel
0:38:47 > 0:38:49"At hell's fierce flames amazed."
0:38:57 > 0:38:58Which brings us to a rare piece of film
0:38:58 > 0:39:01of the BBC's programme review board.
0:39:01 > 0:39:03I knew it was wrong to mention Channel 4!
0:39:03 > 0:39:06Though, because this is loosely a cookery programme,
0:39:06 > 0:39:08it is my duty to point out where those square packets
0:39:08 > 0:39:11with lyrical pictures of farms and smiling animals come from.
0:39:11 > 0:39:13In this case, it's the Birmingham meat market
0:39:13 > 0:39:16where everything except the grunt is used.
0:39:17 > 0:39:19To misquote Spike Milligan,
0:39:19 > 0:39:21Why is there no monument To faggot in this land?
0:39:21 > 0:39:24If it's good enough to eat It's good enough to stand.
0:39:24 > 0:39:25I mean, that is a point, you know.
0:39:25 > 0:39:29Faggots are so important here in the West Midlands, in the Black Country,
0:39:29 > 0:39:31that there should be national recognition of them.
0:39:31 > 0:39:36I've got the faggot king here, Richard, to tell me about faggots.
0:39:36 > 0:39:39Starting now, because this is a cookery programme, you see,
0:39:39 > 0:39:42you've got 30 seconds to explain to me all about faggots,
0:39:42 > 0:39:43all about Black Country cooking,
0:39:43 > 0:39:46without mentioning the words "Black Country" once.
0:39:46 > 0:39:48- That should get him going! - That shall be very exciting.
0:39:48 > 0:39:51I'll try that now. Here in the area, as I say,
0:39:51 > 0:39:54we are very famous for our faggots and peas.
0:39:54 > 0:39:59- And in this particular area of the Black Country...- That's one.
0:39:59 > 0:40:04The faggots and peas are like Yorkshire pudding is to Yorkshire
0:40:04 > 0:40:07and we are very proud of the traditional Black Country food
0:40:07 > 0:40:11- of faggots and peas. - Right, faggots and peas,
0:40:11 > 0:40:15as created by the king, are precisely that.
0:40:15 > 0:40:18They are wonderful, wonderful things,
0:40:18 > 0:40:23so wonderful that I'm going to have a little taste of them, if I may.
0:40:23 > 0:40:24You always have...
0:40:24 > 0:40:27I mean, every typical faggot manufacturer and faggot eater
0:40:27 > 0:40:29always, of course, wears a silk bow tie
0:40:29 > 0:40:32and neatly double-breasted blazer and stuff like that
0:40:32 > 0:40:34because it's traditional and we like to stay traditional.
0:40:34 > 0:40:36Thank you very much indeed, Richard.
0:40:36 > 0:40:37Ow!
0:40:37 > 0:40:41RICHARD LAUGHS
0:40:41 > 0:40:43Keep going.
0:40:43 > 0:40:45They love it when I do things like that.
0:40:45 > 0:40:47I had a late night last night, that's the truth of it.
0:40:47 > 0:40:50Anyway, there we are, I'll just have a new plate, a new plate,
0:40:50 > 0:40:52and a new bit of gravy.
0:40:52 > 0:40:55Even that's hot. They are really trying to sabotage me today.
0:40:55 > 0:40:57Do you know, in the sink over there, you won't believe this,
0:40:57 > 0:40:59there's about 11 plates of half-eaten faggots
0:40:59 > 0:41:02because I haven't been too successful this morning,
0:41:02 > 0:41:06doing the simple tasks of spooning delicious mushy peas onto a plate,
0:41:06 > 0:41:09a very simple round plate with a wonderful faggot on it.
0:41:09 > 0:41:11Mike cooked them and I can't even serve them.
0:41:11 > 0:41:14It's quite extraordinary. Listen, why did you, on the other hand,
0:41:14 > 0:41:17give up that glittering career in London as a chef with nouvelle cuisine
0:41:17 > 0:41:20to come down here and cook the humble faggot?
0:41:20 > 0:41:21Well, what's wrong with that, Keith?
0:41:21 > 0:41:24I can't see anything wrong with coming back to my roots
0:41:24 > 0:41:27- here in the Black Country... - That's four.- ..and keeping alive
0:41:27 > 0:41:28the true, traditional faggots and peas
0:41:28 > 0:41:30that we are all very proud of in the area.
0:41:30 > 0:41:32A nice faggot here.
0:41:32 > 0:41:34Mushy peas. Come back from a hard day's work,
0:41:34 > 0:41:37nice drop of real ale from the Black Country
0:41:37 > 0:41:40- and what's any better than that? - Couldn't be a lot better.
0:41:40 > 0:41:42I tell you what...
0:41:42 > 0:41:44though, there is a deli... divergence here...
0:41:44 > 0:41:46Sorry, I had a mouthful. ..a divergence of opinions.
0:41:46 > 0:41:49Richard makes his faggots differently from
0:41:49 > 0:41:52the Floyd family in Somerset. Very worrying indeed.
0:41:52 > 0:41:53Dear boy, I'm sorry about this.
0:41:53 > 0:41:55Just pop that out the way, would you?
0:41:55 > 0:41:56I must get down to some real work.
0:41:56 > 0:41:58Look, I'll explain all of this, but first of all,
0:41:58 > 0:42:00look at the ingredients,
0:42:00 > 0:42:03which are the caul, or they call it "kell" up here.
0:42:03 > 0:42:05This is the lovely fatty tissue which surrounds the liver.
0:42:05 > 0:42:07Some breadcrumbs, some lights -
0:42:07 > 0:42:10normally given to dogs, it shouldn't be -
0:42:10 > 0:42:14some liver, some onions, some heart and some sage.
0:42:14 > 0:42:17Now, where I come from, and this could be heresy,
0:42:17 > 0:42:19we take the whole of the pig's pluck
0:42:19 > 0:42:23and, of course, a well-plucked pig leaves nothing but the "squile".
0:42:23 > 0:42:24OK, work it out. You've got it
0:42:24 > 0:42:26in the back of the Sunday Times there, how to spell it.
0:42:26 > 0:42:29And we poach it first of all with the sage and the onion
0:42:29 > 0:42:33and then we mince it when it is cooked and wrap it in the caul.
0:42:33 > 0:42:35Richard doesn't. He has the whole ingredients raw,
0:42:35 > 0:42:38minces them raw like I'm going to do now...
0:42:38 > 0:42:40# With a spong in my heart! #
0:42:40 > 0:42:42You all know what a spong is, don't you?
0:42:42 > 0:42:44No, I don't think you do. And you mince away
0:42:44 > 0:42:47for hours and hours and hours and hours and hours
0:42:47 > 0:42:50until, finally, you end up with a lovely dish of raw,
0:42:50 > 0:42:53minced lights, heart, liver and stuff like that.
0:42:53 > 0:42:57The sage is in there, the onion's in there, the breadcrumbs are in there.
0:42:57 > 0:43:00You take a piece of this kell, as they call it up here,
0:43:00 > 0:43:04or caul as we call it down in Somerset.
0:43:04 > 0:43:06You put a little dollop on.
0:43:06 > 0:43:07Don't be afraid to use your hands.
0:43:07 > 0:43:09It is lovely to play with, this sort of stuff.
0:43:09 > 0:43:11It's a bit like being a potter, I suppose,
0:43:11 > 0:43:13or even, if you like, a bricklayer.
0:43:13 > 0:43:17Sometimes I think I'm a kind of gastronomic bricklayer.
0:43:17 > 0:43:20You take the ingredients, you mix them together.
0:43:20 > 0:43:22Richard, can you give me a dish, please?
0:43:22 > 0:43:24- A dish there. - Thank you very much indeed.
0:43:24 > 0:43:26Pop that in your little dish. It needs no further fat.
0:43:26 > 0:43:29Whack it in the oven. Whack it in the oven, dear boy, could you?
0:43:29 > 0:43:31Very kind. And can you imagine,
0:43:31 > 0:43:33you come home from a really hard day's work
0:43:33 > 0:43:36and find a room smelling of lovely, hot faggots.
0:43:36 > 0:43:40No joke intended. Anyway, I've been rattling on about here,
0:43:40 > 0:43:43the Black Country, and I've now got to cook something
0:43:43 > 0:43:46which I think represents the Black Country
0:43:46 > 0:43:48and I, frankly, haven't got a clue
0:43:48 > 0:43:50so I'm going to go on a little magical mystery tour.
0:43:50 > 0:43:52# Postman Pat, Postman Pat... #
0:44:06 > 0:44:09It's really weird, isn't it? Do you know what he said to me?
0:44:09 > 0:44:11He said, "Just go and chat up John the driver.
0:44:11 > 0:44:14"He knows all about Black Country food,"
0:44:14 > 0:44:17but I hate trying to do interviews and stuff like that,
0:44:17 > 0:44:19so stay with me, but I'm going to ask you some questions,
0:44:19 > 0:44:21just to make him happy.
0:44:21 > 0:44:23What's your favourite food?
0:44:23 > 0:44:25Well, I like chitlins.
0:44:26 > 0:44:29Not many people like them, but I happen to like them.
0:44:29 > 0:44:33- What are chitlins?- They are pig's inners and what you actually do
0:44:33 > 0:44:35is boil them up with a bit of swede,
0:44:35 > 0:44:37put a bit of mustard on and away you go.
0:44:37 > 0:44:40I mean, this interview which I am trying to conduct
0:44:40 > 0:44:44and I'm conducting very badly, and I haven't got any inspiration.
0:44:44 > 0:44:47Could you, as they say, give us a song?
0:44:47 > 0:44:49It's a long way to tip a drink down, isn't it?
0:44:49 > 0:44:51Well, yeah.
0:44:51 > 0:44:55- There is a little song. - If music be the food, then...
0:44:55 > 0:44:57There is a little song, it's a Cradley song.
0:44:57 > 0:45:01We finish off on a night, it goes something like this, actually.
0:45:01 > 0:45:04# Oh, pin back your ears and I'll sing you a song
0:45:04 > 0:45:07# Of a town that is dear to me heart
0:45:07 > 0:45:11# Where they makes chains and nails And they holds jumble sales
0:45:11 > 0:45:14# And everyone's mad about darts
0:45:14 > 0:45:17# So take me back where the smoke rolls black
0:45:17 > 0:45:21# The Delph prize ales flow free
0:45:21 > 0:45:24# Where factory wenches lie over park benches
0:45:24 > 0:45:27# Cradley Heath means home to me. #
0:45:27 > 0:45:30FLOYD LAUGHS
0:45:30 > 0:45:33HILLBILLY-STYLE BANJO AND FIDDLE MUSIC
0:45:39 > 0:45:41My producer's shortly going on a course
0:45:41 > 0:45:44on how to choose music for television programmes.
0:45:44 > 0:45:45I wish I'd sent him on one
0:45:45 > 0:45:48before we started making this modest, little series!
0:45:48 > 0:45:51For example, this particular piece is called Cowboy Time.
0:45:51 > 0:45:53Most appropriate for taking a narrow boat out to lunch(!)
0:45:53 > 0:45:55Yee-ha!
0:45:56 > 0:45:58I've racked my brains to create this dish
0:45:58 > 0:46:00which somehow reflects the Black Country,
0:46:00 > 0:46:01at least as I've seen it.
0:46:01 > 0:46:04Quite a difficult task, but to make it even more difficult, of course,
0:46:04 > 0:46:07they've put me on a seven-foot-wide narrow boat.
0:46:07 > 0:46:10I mean, there's no room here to manoeuvre at all.
0:46:10 > 0:46:12And there's a huge crew of people all behind me.
0:46:12 > 0:46:15It's very, very difficult indeed. But I thought about it all
0:46:15 > 0:46:17and I reckon the secret, for me, at least, was beer
0:46:17 > 0:46:19because the Black Country beer is terribly good
0:46:19 > 0:46:21and I'm actually not a beer drinker, but up here,
0:46:21 > 0:46:23I've been swigging back a few different kinds of pints
0:46:23 > 0:46:26and enjoying them very much indeed.
0:46:26 > 0:46:30So I thought I would cook some beef in some beer with some onions.
0:46:30 > 0:46:31Years ago, of course,
0:46:31 > 0:46:34a typical kind of barge dish would have been a long pot.
0:46:34 > 0:46:36The bottom of it would have been filled with apples,
0:46:36 > 0:46:39that would be covered with suet pastry, on top of that
0:46:39 > 0:46:42would be meat, that would be covered with suet pastry,
0:46:42 > 0:46:43on top of that would be vegetables,
0:46:43 > 0:46:45that would be covered in suet pastry.
0:46:45 > 0:46:47They'd have popped the whole thing
0:46:47 > 0:46:49on top of their coal-burning stove all day
0:46:49 > 0:46:50while they trundled up and down the canal
0:46:50 > 0:46:53and when they had finished working, the whole thing was cooked -
0:46:53 > 0:46:56the vegetables, the meat and the pudding at the bottom.
0:46:56 > 0:46:59Anyway, I can't undertake that. I haven't got that kind of...
0:46:59 > 0:47:02well, experience, really.
0:47:02 > 0:47:05So, all I'm going to do is fry some little pieces of meat here
0:47:05 > 0:47:08some stewing steak, cut in nice little collops.
0:47:08 > 0:47:10That's a good Midlands sort of word.
0:47:10 > 0:47:13Collops of steak.
0:47:13 > 0:47:16OK. Get those quite nicely browned.
0:47:16 > 0:47:19And then, now that they are brown,
0:47:19 > 0:47:21over here we will transfer them into this other dish
0:47:21 > 0:47:25which has got some good onions sizzling away in the bottom.
0:47:25 > 0:47:28There is a delicious smell in this little narrow boat.
0:47:28 > 0:47:30You mustn't call these things barges by the way.
0:47:30 > 0:47:35Captains of boats, narrow boats, get very upset if you call them barges.
0:47:35 > 0:47:37We pop that in like that.
0:47:37 > 0:47:41Then a drop of excellent mild ale.
0:47:41 > 0:47:43Turn up the gas to maximum.
0:47:43 > 0:47:46A drop of mild ale in there like that.
0:47:47 > 0:47:49Then a little tiny bit of...
0:47:50 > 0:47:52..tomato puree.
0:47:52 > 0:47:54Stew that round.
0:47:54 > 0:47:58A few good English herbs, a sprig of parsley,
0:47:58 > 0:48:00a little bit of thyme
0:48:00 > 0:48:02and a little bit of sage.
0:48:02 > 0:48:05They go in there and bubble away
0:48:05 > 0:48:09for, oh, 20 minutes or so.
0:48:09 > 0:48:12When that's reduced, you then add some excellent...
0:48:14 > 0:48:16..dark meat stock.
0:48:16 > 0:48:18OK? And then you cover the whole lid, let it simmer.
0:48:18 > 0:48:21That, all together, would probably take about two hours.
0:48:21 > 0:48:25So, you go out, look at the lovely countryside, see the salmon leap,
0:48:25 > 0:48:29the kingfishers darting up and down and the fishermen pulling out
0:48:29 > 0:48:32crayfish and lobsters and stuff like that and the herons flapping
0:48:32 > 0:48:34and look at the wonderful sights you can see.
0:48:34 > 0:48:38And when you return, fresh from this wonderful experience,
0:48:38 > 0:48:39my dish will be ready.
0:48:43 > 0:48:45# The gas was on in the Institute
0:48:45 > 0:48:48# The flare was up in the gym
0:48:48 > 0:48:51# A man was running a mineral line
0:48:51 > 0:48:54# A lass was singing a hymn
0:48:54 > 0:48:57# When Captain Webb the Dawley man
0:48:57 > 0:48:59# Captain Webb from Dawley
0:48:59 > 0:49:03# Came swimming along the old canal
0:49:03 > 0:49:06# That carried the bricks to Lawley
0:49:08 > 0:49:10# Swimming along, swimming along
0:49:10 > 0:49:12# Swimming along from Severn
0:49:12 > 0:49:16# And paying a call at Dawley Bank
0:49:16 > 0:49:18# While swimming along to heaven. #
0:49:26 > 0:49:29Another terribly good thing about the Black Country
0:49:29 > 0:49:31is the availability of toffee apples.
0:49:31 > 0:49:33Anyway, I hope you enjoyed the leaping salmon,
0:49:33 > 0:49:35the kingfishers and stuff like that.
0:49:35 > 0:49:37While you've been away, I have been very busy.
0:49:37 > 0:49:39Richard, come and have a little look.
0:49:39 > 0:49:43I've fried away my black pudding and my little beetroots, OK,
0:49:43 > 0:49:45so they are succulent and ready now.
0:49:45 > 0:49:48Lift up a little tiny bit to pop into my beef
0:49:48 > 0:49:52which has been simmering in the beer and the stock
0:49:52 > 0:49:57and my thyme, bay leaf, parsley and sage.
0:49:57 > 0:50:00Now, while you were out there looking at all those things,
0:50:00 > 0:50:03my producer nipped off the barge...
0:50:03 > 0:50:06Sorry, the longboat...narrow boat, for a few seconds,
0:50:06 > 0:50:07Vikings as we are,
0:50:07 > 0:50:09and nearly bought a Staffordshire terrier
0:50:09 > 0:50:12and while he was doing that, he explained what I was cooking.
0:50:12 > 0:50:13They said, "That sounds very good."
0:50:13 > 0:50:16As a matter of fact, I'm very proud of this little dish.
0:50:16 > 0:50:19We now have to finish it off very slightly.
0:50:20 > 0:50:21I have to put...
0:50:23 > 0:50:26..the beetroot and the black pudding into the sauce there.
0:50:29 > 0:50:30OK.
0:50:32 > 0:50:34I'll turn the gas up to maximum for a second
0:50:34 > 0:50:37just so that they can all absorb their individual flavours.
0:50:37 > 0:50:40Witness, my dear Watson, or Richard, as I call you normally,
0:50:40 > 0:50:43witness the interesting colours in here.
0:50:43 > 0:50:46Can we see the purple? And the beef and the black?
0:50:46 > 0:50:50I mean, that is my Black Country dish, I think.
0:50:50 > 0:50:52The only way to test anything like this
0:50:52 > 0:50:55is to ask a knowledgeable man from the region to try it.
0:50:55 > 0:50:57And how do we get out of the sequence
0:50:57 > 0:50:58to get the guy who's driving it,
0:50:58 > 0:51:01the captain, to come and taste this, I'm not quite sure.
0:51:01 > 0:51:05While you think how to do that, I am going to pick this up,
0:51:05 > 0:51:07tip it into my lovely white dish
0:51:07 > 0:51:09because I always like food
0:51:09 > 0:51:12really to be the star of the whole thing.
0:51:12 > 0:51:14Pop it into my dish like that.
0:51:14 > 0:51:16A delightful arrangement of colours...
0:51:18 > 0:51:19..and flavours.
0:51:21 > 0:51:22A few chives on the top.
0:51:27 > 0:51:29And that, I think, sort of sums it up.
0:51:29 > 0:51:32Beef simmered in beer, beetroot -
0:51:32 > 0:51:36the kind of thing that grows out of lovely, sooty, black oil -
0:51:36 > 0:51:37and the black pudding.
0:51:39 > 0:51:41'Before you reach for your pens,
0:51:41 > 0:51:43'of course I meant black soil, not oil,
0:51:43 > 0:51:44'but I do get carried away by it all,
0:51:44 > 0:51:46'but not as much as my producer,
0:51:46 > 0:51:48'who, after seeing this Staffordshire bull terrier,
0:51:48 > 0:51:50'which will be here in a moment,
0:51:50 > 0:51:52'immediately stopped the shoot and tried to buy it.
0:51:52 > 0:51:54'When none of us would lend him the money,
0:51:54 > 0:51:56'he spent the rest of the day singing Old Shep.
0:51:56 > 0:51:58'It was really tedious.'
0:52:01 > 0:52:03One very small step for a person.
0:52:06 > 0:52:09A wonderful dish that I'm incredibly proud of,
0:52:09 > 0:52:11Nigel, if you're not too busy pulling your boat in.
0:52:11 > 0:52:13- One second.- Right.
0:52:16 > 0:52:18Do you know,
0:52:18 > 0:52:21they do get me doing some very silly things on this programme.
0:52:21 > 0:52:23It's not easy cooking on a narrow boat
0:52:23 > 0:52:24with a couple of knives and forks
0:52:24 > 0:52:27and now he's probably going to tell me he's a vegetarian
0:52:27 > 0:52:29or something really strange like that.
0:52:29 > 0:52:31- Not quite.- Not quite, excellent.
0:52:31 > 0:52:34Beef stewed in beer with beetroot and black pudding.
0:52:34 > 0:52:38My interpretation of what could be a dish of this area.
0:52:38 > 0:52:40- Love you to try it. - It's got all the makings anyway.
0:52:40 > 0:52:41- I think so.- Let's have a do.
0:52:41 > 0:52:45But you must tell me precisely what you honestly think.
0:52:53 > 0:52:54Very nice.
0:52:56 > 0:52:57- Yeah.- Do you want a bit more?
0:52:57 > 0:53:00Yeah, a bit of black pudding.
0:53:02 > 0:53:04So, what do you cook on the boat most of the time?
0:53:06 > 0:53:08We are near enough vegetarians.
0:53:08 > 0:53:12My wife does lots of things with beans and things like that.
0:53:12 > 0:53:13We don't eat much meat,
0:53:13 > 0:53:16mainly cos we can't afford it, I suppose.
0:53:16 > 0:53:19If somebody said tomorrow, "Don't have any meat,"
0:53:19 > 0:53:21it wouldn't worry me. but this is very nice, this is.
0:53:23 > 0:53:25I mean, I've no views about it really.
0:53:28 > 0:53:29Lonely, living on a boat?
0:53:31 > 0:53:34Not really. Can be.
0:53:34 > 0:53:35It's not like in the old days
0:53:35 > 0:53:38when there were hundreds and hundreds of people on boats.
0:53:38 > 0:53:40Of course, there was all the things...
0:53:40 > 0:53:43shops and that, catering for the boat people,
0:53:43 > 0:53:46but now you haven't got that sort of support
0:53:46 > 0:53:50and people think you're a bit of an oddity anyway.
0:53:50 > 0:53:51But you can live with that,
0:53:51 > 0:53:53it's better than living in a council house.
0:53:58 > 0:54:00I could sit down and eat this, definitely.
0:54:00 > 0:54:03Go ahead. You go ahead. With that, I shall leave you.
0:54:03 > 0:54:06- Thank you very much.- Thank you very much for the wonderful ride.
0:54:06 > 0:54:09- Much obliged. You're welcome.- Take care of that little baby.- Right.
0:54:15 > 0:54:18I could watch that man all day. Fantastic stuff.
0:54:18 > 0:54:20As ever on Best Bites, we're looking back
0:54:20 > 0:54:23at some of the best recipes from the Saturday Kitchen library.
0:54:23 > 0:54:25Still to come on today's Best Bites...
0:54:25 > 0:54:27Andrew Fairlie and the great Michel Roux
0:54:27 > 0:54:30battle it out at the Omelette Challenge hobs,
0:54:30 > 0:54:33but how would they both do? Find out in just a few minutes' time.
0:54:33 > 0:54:36Glynn Purnell offers inspired flavour combinations
0:54:36 > 0:54:39with his dish of duck with liquorice charcoal.
0:54:39 > 0:54:41He serves the dish with a tasty tamarind puree,
0:54:41 > 0:54:44green beans and some wilted rocket.
0:54:44 > 0:54:47And actress Jaime Murray faces her food heaven or food hell.
0:54:47 > 0:54:49Would she get her food heaven -
0:54:49 > 0:54:51fillets of sea bass with a herby quinoa salad,
0:54:51 > 0:54:53coriander mayonnaise and some crispy onions -
0:54:53 > 0:54:55or would she get her dreaded food hell -
0:54:55 > 0:54:58baked beetroot with blue cheese beignets
0:54:58 > 0:55:00and a rainbow beet salad?
0:55:00 > 0:55:02Find out what she gets to eat at the end of the show.
0:55:02 > 0:55:04Now, for his Saturday Kitchen debut,
0:55:04 > 0:55:07Claude Bosi celebrated his love of British produce
0:55:07 > 0:55:11with halibut and a pork-pie sauce, no less. Tasted delicious.
0:55:11 > 0:55:14- The first time you've been on.- Yes. - So, what are we cooking, then?
0:55:14 > 0:55:16An interesting dish, to say the least!
0:55:16 > 0:55:18- I hope so. We are doing halibut... - Right.
0:55:18 > 0:55:21..with breadcrumbs and English mustard...
0:55:21 > 0:55:23- Yeah.- ..and a pork-pie sauce. - A pork-pie sauce.
0:55:23 > 0:55:27Now, that's not one you get in a service station, that, is it?
0:55:27 > 0:55:29- You've made this one?- We did, yeah.
0:55:29 > 0:55:30You've made this one. Right, fire away
0:55:30 > 0:55:32because I know you want to put the halibut on.
0:55:32 > 0:55:34We're going to get on and do the crust as well,
0:55:34 > 0:55:35I'll start that for you.
0:55:35 > 0:55:37With a little stock. What stock have we got?
0:55:37 > 0:55:40Here we've got fish stock and apple juice.
0:55:40 > 0:55:43- Fish stock and apple juice. - The apple juice is just...
0:55:43 > 0:55:45- Bramley apple.- OK.
0:55:45 > 0:55:46Bramley apple. And, erm...
0:55:47 > 0:55:50I like the Bramley because it's quite nice and sharp.
0:55:50 > 0:55:53- Right, OK. - For the fish, a bit of oil.
0:55:53 > 0:55:55A dash of butter.
0:55:55 > 0:55:57Then straight in the oven.
0:55:57 > 0:55:59- So, why halibut, then? - I just like halibut.
0:55:59 > 0:56:01It's quite nice and lean, not too watery.
0:56:01 > 0:56:04It keeps its shape. It's a perfect fish.
0:56:04 > 0:56:07You could do it with monkfish but you have to salt that first.
0:56:07 > 0:56:10- The crumbs, you've got... - I'll do the apples for you.
0:56:10 > 0:56:13OK. For the crumb, you've got salted butter.
0:56:13 > 0:56:15I use a lot of salted butter.
0:56:15 > 0:56:16I just like the flavour of it.
0:56:16 > 0:56:18Do you use unsalted butter at all?
0:56:18 > 0:56:21No. The only time we use unsalted butter at the restaurant
0:56:21 > 0:56:24is for the puff pastry, but if not,
0:56:24 > 0:56:27even all the pastry we're doing, we use salted butter.
0:56:27 > 0:56:29Now, tell us about Hibiscus, then.
0:56:29 > 0:56:32- Hibiscus.- It is, what, ten years?
0:56:32 > 0:56:34Ten years old, yeah. Ten years old this year.
0:56:34 > 0:56:35And...
0:56:36 > 0:56:38It's been busy.
0:56:38 > 0:56:41We started in Ludlow. We started in Ludlow...
0:56:41 > 0:56:45ten years ago. And we decided after three or four years ago
0:56:45 > 0:56:47- to move down to London. - For any foodie out there
0:56:47 > 0:56:50- that doesn't know Ludlow, it is really...- It's beautiful.
0:56:50 > 0:56:54- ..the capital of food outside of London?- Absolutely beautiful, yeah.
0:56:54 > 0:56:56Because it was where... I mean, Shaun Hill,
0:56:56 > 0:56:57some of the great, great chefs...
0:56:57 > 0:56:59It was almost like a little place
0:56:59 > 0:57:03- with some amazing restaurants just in there.- Yes, it was.
0:57:03 > 0:57:04And beautiful produce.
0:57:04 > 0:57:06The produce that surrounded it was absolutely stunning.
0:57:06 > 0:57:08I've got the crumb made.
0:57:08 > 0:57:11- As soon as you've got the apple, just chuck it in.- It's ready.
0:57:11 > 0:57:13There you go. I think that's all right.
0:57:13 > 0:57:15- Is that all right? - Yeah, perfect. Perfect.
0:57:17 > 0:57:19So, it's bang in the centre of Mayfair.
0:57:19 > 0:57:21Yeah, bang in the centre of Mayfair on Maddox Street.
0:57:21 > 0:57:24- And then as well as that, you've just opened a pub?- Yes.
0:57:24 > 0:57:26A nice English pub. Until you open a French restaurant,
0:57:26 > 0:57:29- open an English pub. - He's more English than me!
0:57:29 > 0:57:32But you are a huge fan of British produce.
0:57:32 > 0:57:35Yes, I love it. I think you have to be...
0:57:35 > 0:57:37If you come to a country, you have to adapt yourself.
0:57:37 > 0:57:39And the produce in this country...
0:57:39 > 0:57:41If it was rubbish, I would not use it, but it's fantastic.
0:57:41 > 0:57:43But classically French trained.
0:57:43 > 0:57:45Explain to us some of the places where you were,
0:57:45 > 0:57:48- two- and three-star restaurants. - Yes. I had the chance...
0:57:48 > 0:57:52That's for you guys, because maybe you won't quite like the sauce,
0:57:52 > 0:57:53- so you can try the pie. - Do you want pie?
0:57:53 > 0:57:58Yes, I trained with some two- and three-star restaurants in Paris.
0:57:58 > 0:58:03I have been lucky to train with Alain Ducasse, Alain Passard.
0:58:03 > 0:58:06Fantastic kitchen. And they teach you how to actually cook,
0:58:06 > 0:58:09to understand what food is about.
0:58:09 > 0:58:11You see, in the pork-pie sauce, you put everything -
0:58:11 > 0:58:14the jelly, the pastry, everything.
0:58:14 > 0:58:16There is a lot of jelly in this pork pie.
0:58:16 > 0:58:18And the jelly is apple.
0:58:18 > 0:58:20- Right. - Made with Bramley apple juice,
0:58:20 > 0:58:23- just to get the sharpness to it. - Yes.
0:58:25 > 0:58:27We are nearly there.
0:58:27 > 0:58:29Nearly there. How is the pork pie?
0:58:29 > 0:58:32- It's very good.- Very good!
0:58:32 > 0:58:35What am I going to say? I want to go to his restaurant!
0:58:35 > 0:58:39OK, I'm going to take the fish out.
0:58:39 > 0:58:41Right, we've got cabbage with this.
0:58:41 > 0:58:44- These are the spring greens.- Yes.
0:58:44 > 0:58:48- And some...- Grapefruit. - ..grapefruit.
0:58:48 > 0:58:50I'll do that, you can sort out the fish.
0:58:50 > 0:58:53- OK, I'll do the fish.- Explain to us this crumb that you've done there.
0:58:53 > 0:58:57Yes, we've got breadcrumb, salted butter,
0:58:57 > 0:58:59apple and that's the lot.
0:58:59 > 0:59:00We put the apple at the last minute
0:59:00 > 0:59:02just to get the bite to it and the freshness.
0:59:02 > 0:59:04So, that's just diced apple. You don't need to
0:59:04 > 0:59:07- cook it out any more than that. - No, no, you don't cook it.
0:59:07 > 0:59:10- That's had three minutes.- Yes. - Perfect.
0:59:10 > 0:59:13The fish is... You cook it halfway through.
0:59:13 > 0:59:14You turn it over.
0:59:16 > 0:59:17And you put the crumb to it.
0:59:20 > 0:59:22- Down there.- That's it.
0:59:23 > 0:59:25- Yes.- That's it.
0:59:25 > 0:59:28Now, you can do this with all manner of different fish.
0:59:28 > 0:59:30Oh, yes, we used to do it with scallops.
0:59:30 > 0:59:32Scallops and pork pie?!
0:59:32 > 0:59:35Well, I mean, scallops and pork go fantastically well together.
0:59:35 > 0:59:37Yeah, I mean, Gary Rhodes, I think,
0:59:37 > 0:59:39- put out scallops and black pudding...- Yeah.
0:59:39 > 0:59:41..it was one of the British classics,
0:59:41 > 0:59:43it was on every menu in England.
0:59:43 > 0:59:45That's where the idea came from.
0:59:45 > 0:59:48Right, now, this. Explain to us, then, pork pie.
0:59:48 > 0:59:50How did this come about, first of all?
0:59:50 > 0:59:52You didn't just take that and throw it in.
0:59:52 > 0:59:55No, the idea was that in the beginning, for the lunch menu,
0:59:55 > 0:59:56with that and a simple salad.
0:59:56 > 1:00:00- Yeah.- And at the moment, two tried it, it broke apart.
1:00:00 > 1:00:02And it was something like
1:00:02 > 1:00:05- it shouldn't be for the lunch service.- Right.
1:00:05 > 1:00:07I needed to find something.
1:00:07 > 1:00:10Half of the pork pie's going to a pasta ravioli.
1:00:10 > 1:00:13- All right. - We done a pork-pie ravioli.
1:00:13 > 1:00:16- Yep.- And the other half go into a sauce.
1:00:16 > 1:00:18And that's how this dish was invented?
1:00:18 > 1:00:21That's it. You know, as a Frenchman, we're quite tight.
1:00:21 > 1:00:23We don't like throwing food away.
1:00:25 > 1:00:28In there you've just got apple juice and stock, yeah?
1:00:28 > 1:00:29Yes, that's it.
1:00:34 > 1:00:36Looking a bit bemused there, Ed?
1:00:36 > 1:00:38Yeah...
1:00:38 > 1:00:41Would you liquidise a turkey and then serve it with cranberries?
1:00:41 > 1:00:44Yeah! I'd do it, no problem!
1:00:44 > 1:00:48So that's blending, we've got the cabbage here, do you want that?
1:00:48 > 1:00:49Yeah, the cabbage.
1:00:52 > 1:00:55A bit of olive oil.
1:00:55 > 1:00:57- Beautiful.- You happy with that?
1:00:57 > 1:01:00- Yeah, perfect. - Lovely, pass it through a sieve.
1:01:00 > 1:01:02Do you serve a straw with that, Claude?
1:01:02 > 1:01:04No, I just need to serve, actually, a...
1:01:04 > 1:01:06Bit thick, that's it.
1:01:06 > 1:01:08- I'll just blend it for a little longer.- Yes, please, thank you.
1:01:08 > 1:01:11The cabbage goes in, spring green.
1:01:11 > 1:01:13You've got...
1:01:14 > 1:01:16Bit of salt, just to get the water back in.
1:01:16 > 1:01:18Did you say you want to serve a straw with it?
1:01:18 > 1:01:22- Pork-pie smoothie!- I'll shove it in a bottle, if you want.
1:01:22 > 1:01:23The wheat allergy will be perfect!
1:01:23 > 1:01:27- Yeah.- That's what I bring that dish for!
1:01:27 > 1:01:30- Fish has just had about a minute. - Yeah, that's it, we're nearly ready.
1:01:30 > 1:01:33So, cabbage just as it is?
1:01:33 > 1:01:34- Yes.- OK.
1:01:34 > 1:01:37Cabbage as it is. I will put it in the middle of the plate.
1:01:40 > 1:01:43And that goes in there? So, you're just basically straining out...?
1:01:43 > 1:01:46- Strain the fish. - Yeah. Straining there.
1:01:46 > 1:01:49- Fish has had just about another minute.- Yeah, that's it.- Yeah.
1:01:49 > 1:01:50In you put that in...
1:01:50 > 1:01:52You do this just exactly the same with scallops?
1:01:52 > 1:01:53Yes, exactly the same.
1:01:56 > 1:01:59- You'd have to say, it's a first. - Yeah? I'd like to say for me too...
1:01:59 > 1:02:02Don't forget, all today's recipes, including this one from Claude
1:02:02 > 1:02:06are on our website, go to bbc.co.uk/saturdaykitchen -
1:02:06 > 1:02:10you'll find dishes from our previous shows at bbc.co.uk/recipes -
1:02:10 > 1:02:13best advice, if you are going to do this recipe,
1:02:13 > 1:02:17don't go and get one from a petrol station, a pork pie, and blend that,
1:02:17 > 1:02:18it doesn't taste like this one.
1:02:18 > 1:02:20You can, but you have to be careful of the seasoning.
1:02:20 > 1:02:23I mean, this one's been seasoning by itself.
1:02:23 > 1:02:25- Yeah.- And...- But that's a proper pork pie, you know.
1:02:25 > 1:02:27- You will say so?- Yeah.- Are you saying it's a French pork pie?
1:02:27 > 1:02:29- No...- Are you saying it's a pate en croute?
1:02:29 > 1:02:31No, it's not pate en croute, Claude,
1:02:31 > 1:02:33that's a pork pie, definitely a pork pie.
1:02:33 > 1:02:36It's got "Made in Melton Mowbray" on the bottom, there.
1:02:36 > 1:02:39No, it don't. I took it off before I came!
1:02:39 > 1:02:42- The pork pie sauce will go in the middle.- Yep.
1:02:43 > 1:02:46It does seem very labour-intensive, to basically make one meal,
1:02:46 > 1:02:49take that, liquidise it, use that as a sauce for another meal.
1:02:49 > 1:02:52I like making the life of my chefs difficult.
1:02:53 > 1:02:55You spend ages doing that
1:02:55 > 1:02:57hand-risen, water-crust pastry, all that,
1:02:57 > 1:02:59just put in a blender and blitz it.
1:02:59 > 1:03:02I love the coriander with grapefruit, I think it's fantastic.
1:03:02 > 1:03:05- Yeah.- "Next week, salmon with a sausage-roll reduction."
1:03:05 > 1:03:07I'm thinking about it!
1:03:07 > 1:03:11- I'm thinking about it!- Don't give him any ideas, it'll be on the menu!
1:03:11 > 1:03:12Tell us about that again?
1:03:12 > 1:03:16OK, we've got halibut with English mustard crust, spring greens,
1:03:16 > 1:03:19pink grapefruit and pork-pie sauce.
1:03:19 > 1:03:20I tell you, the man's a genius.
1:03:20 > 1:03:22Have a look at that.
1:03:25 > 1:03:27Who would have thought it?
1:03:27 > 1:03:30But over here, you're about to try it, tell us what you think.
1:03:30 > 1:03:32Over here, Claude. Here you go, over there.
1:03:32 > 1:03:34Dive in. Taste the fish and everything else.
1:03:34 > 1:03:37I will. I'm not sure about the grapefruit.
1:03:37 > 1:03:40- Try it.- You know, I don't know.
1:03:40 > 1:03:43I don't even like it when pineapple shows up on a pizza.
1:03:43 > 1:03:45Fruit doesn't belong!
1:03:46 > 1:03:49Tell us what you think of the sauce and everything.
1:03:51 > 1:03:53I take it the sauce has got its own seasoning anyway,
1:03:53 > 1:03:54it's peppery and...
1:03:54 > 1:03:56There's, like, that much sauce!
1:03:56 > 1:03:57I've got some more.
1:03:58 > 1:04:00He's a lot bigger than you, Ed, so...
1:04:00 > 1:04:02What do you reckon?
1:04:02 > 1:04:06- You seem to be enjoying it! - Yeah, that's really nice.
1:04:06 > 1:04:08- I'll put some more.- That sauce is...
1:04:09 > 1:04:11Make sure they've got some left, huh?
1:04:13 > 1:04:16- It's great, isn't it?- It's nice. I have to admit, I don't...
1:04:16 > 1:04:18I don't feel like the sauce...
1:04:18 > 1:04:21I wouldn't go, "Oh, that's pork-pie sauce, isn't it?"
1:04:26 > 1:04:27That man is a true genius.
1:04:27 > 1:04:29It tasted incredible.
1:04:29 > 1:04:31Now, the pressure was certainly on
1:04:31 > 1:04:33when Andrew Fairlie faced the great Michel Roux
1:04:33 > 1:04:35for his first crack at the Omelette Challenge.
1:04:35 > 1:04:38But how would they both do? Let's find out.
1:04:38 > 1:04:40This guy's been on loads of times,
1:04:40 > 1:04:43and hit 30 seconds every time he's been on.
1:04:43 > 1:04:44Andrew, your first time at this,
1:04:44 > 1:04:46three-egg omelette, as fast as you can.
1:04:46 > 1:04:49Are you ready? Let's put the clocks on the screens, please.
1:04:49 > 1:04:50Three, two, one...go!
1:04:55 > 1:04:57Both level pegging at this stage.
1:05:00 > 1:05:02- Have you been practising this?- No!
1:05:04 > 1:05:07Right, this is the key, how quickly can it be put on the plate?
1:05:07 > 1:05:11You do realise he practises this, every time...? On a Friday night,
1:05:11 > 1:05:14at the Waterside, isn't that right, Chef?
1:05:14 > 1:05:15Yeah.
1:05:15 > 1:05:20- This is not going to come out the pan!- We've got one over here!
1:05:20 > 1:05:21Pretty good, pretty good.
1:05:24 > 1:05:26Just get it on the plate, Andrew.
1:05:28 > 1:05:32- Yeah, that's great, that, yeah(!) - Is that OK?
1:05:32 > 1:05:35Go on, I'll let you get it out on the plate, there you go.
1:05:35 > 1:05:37I'll have a taste of this one.
1:05:37 > 1:05:39It's getting tough at my age.
1:05:40 > 1:05:43Hmm, seasoning...
1:05:43 > 1:05:45It's OK. I'm only joking, chef!
1:05:45 > 1:05:47As if I'm not going to criticise!
1:05:47 > 1:05:49As if I'm going to beat him.
1:05:49 > 1:05:52Well, that's kind of an omelette...ish.
1:05:52 > 1:05:53Right.
1:05:53 > 1:05:55Andrew, you got there in the end.
1:05:56 > 1:05:58A minute?
1:05:58 > 1:06:01You did it, pretty respectable time,
1:06:01 > 1:06:03it's on this side of the board, though,
1:06:03 > 1:06:0437.64.
1:06:04 > 1:06:07Pretty good time, there. With Rachel Allen, there you go.
1:06:07 > 1:06:11Michel Roux, did you beat your 30 seconds?
1:06:11 > 1:06:12I think I'm still around it.
1:06:12 > 1:06:15It could be 29 or 31.
1:06:15 > 1:06:18- Because you have been practising? - No. I haven't, I wouldn't dare.
1:06:18 > 1:06:21You did it, you did it...
1:06:21 > 1:06:22in 28.4.
1:06:22 > 1:06:25So, you're right here, in fellow company.
1:06:25 > 1:06:29You nearly beat your good mate, Mr Brian Turner there.
1:06:29 > 1:06:32- Oh!- So, you can gloat over a beer later on.
1:06:36 > 1:06:38Cracking stuff there, gents.
1:06:38 > 1:06:40Now, Glynn Purnell always likes to surprise us
1:06:40 > 1:06:44with his distinct and bold flavour combinations
1:06:44 > 1:06:46and this next dish is certainly no exception.
1:06:46 > 1:06:48I've even worn a jumper that represents
1:06:48 > 1:06:50- the liquorice ash as well. - There you go!
1:06:50 > 1:06:51No jumpers for you today, James.
1:06:51 > 1:06:54Thank you very much for that cos you did give me one for Christmas.
1:06:54 > 1:06:57I did and I'm very disappointed you don't have it on.
1:06:57 > 1:06:59First of all...! First of all, we've got to put the duck on,
1:06:59 > 1:07:01but we'll have a little look at tamarinds.
1:07:01 > 1:07:06- Yep.- They're quite sweet, but with a sour sort of flavour.
1:07:06 > 1:07:08They're a pod, so you break them open.
1:07:08 > 1:07:10Sometimes... Obviously, you get this in paste form.
1:07:10 > 1:07:13Yeah, but this is how they would look.
1:07:13 > 1:07:15If you can pop a few of them for me?
1:07:15 > 1:07:18I'm going to make a little almost sauce-type puree.
1:07:18 > 1:07:20If you take the spine out, like that,
1:07:20 > 1:07:23and then we'll melt them down with a little bit of water,
1:07:23 > 1:07:25and then pass out the stones once we've done that.
1:07:25 > 1:07:27- OK.- Meanwhile, we're going to put the duck on.
1:07:27 > 1:07:29I'll do a few of those. Timer's going on the oven.
1:07:29 > 1:07:32You concentrate on the duck. Tell us what type of duck this is?
1:07:32 > 1:07:36This is Gressingham duck, it's bred so the fat's not mega, mega thick.
1:07:36 > 1:07:38It's got a nice amount of fat on,
1:07:38 > 1:07:40but it's still lean as far as duck's concerned.
1:07:40 > 1:07:43It's kind of a cross between a wild mallard and a Peking duck?
1:07:43 > 1:07:45- Yes.- It's got less fat on it.
1:07:45 > 1:07:48So, look, we're just taking the outside edge off
1:07:48 > 1:07:50and I'm just going to slash the duck.
1:07:51 > 1:07:55Just so it's not cutting into the flesh, but just through the skin.
1:07:55 > 1:07:56You want to render some of it down.
1:07:56 > 1:08:01Although it's delicious, we need to...take a bit out.
1:08:01 > 1:08:03I'm going to put that into a medium-hot pan.
1:08:03 > 1:08:07Press down, try get as much of the fat out as you can.
1:08:07 > 1:08:09You've got the...
1:08:09 > 1:08:12I've got the beans on, you want these blanching, yeah?
1:08:12 > 1:08:14So we've got green beans and rocket.
1:08:14 > 1:08:17We've got some tamarind there, which we're going to put into the pan.
1:08:17 > 1:08:20Splash of water. And then also,
1:08:20 > 1:08:23we've got some Pontefract cakes.
1:08:23 > 1:08:26There's a sink in the back, if you want to wash your hands.
1:08:26 > 1:08:28Soft...
1:08:28 > 1:08:32Now, Pontefract cake, liquorice, this stuff.
1:08:32 > 1:08:35Yeah, these are like jellied sweets, really.
1:08:35 > 1:08:37And they're pure liquorice.
1:08:37 > 1:08:39They make a beautiful puree,
1:08:39 > 1:08:42which goes really nice with duck, venison or any sort of game.
1:08:42 > 1:08:45Where do you get these ideas from? Where's all this lot coming from?
1:08:45 > 1:08:48This tamarind and liquorice and stuff like that?
1:08:48 > 1:08:51Tamarind is from going around the markets in Birmingham,
1:08:51 > 1:08:54it's so multicultural, so it's good to see all different ingredients.
1:08:54 > 1:08:56I took one home, thought, "What is this?"
1:08:56 > 1:08:58So I brought it home, smashed it open and tasted it,
1:08:58 > 1:09:00I thought, "I can use that." The liquorice comes from
1:09:00 > 1:09:03when I was a kid, we used buy the sticks out the shop.
1:09:03 > 1:09:04My mum's not a Jack Russell,
1:09:04 > 1:09:07she didn't give me a stick on the way to school!
1:09:07 > 1:09:09Basically, we used to chew them on the way to school,
1:09:09 > 1:09:11the sticks, to get the liquorice flavour.
1:09:11 > 1:09:13You used to eat a stick on the way to school?!
1:09:13 > 1:09:16You go, "Tch, tch, tch," like that.
1:09:16 > 1:09:17It's a Birmingham thing.
1:09:17 > 1:09:19- Did you ever do that? - I went to school in Birmingham
1:09:19 > 1:09:22- and we did exactly that.- Thank you, you're the first person...
1:09:22 > 1:09:24I think your parents were winding you up.
1:09:24 > 1:09:26I think it was just some random twig from the garden.
1:09:26 > 1:09:29So we've going to put the liquorice sweets in there.
1:09:29 > 1:09:31We used to have a sherbet Dip Dap for that.
1:09:31 > 1:09:33I did that as well! I'm just saying...
1:09:33 > 1:09:36When you're really, really good, you get a stick to chew on!
1:09:36 > 1:09:39- Unbelievable!- So we've got the liquorice, which we're melting down,
1:09:39 > 1:09:42- the tamarind, which we're melting down.- You used to eat this as well?
1:09:42 > 1:09:44- Yeah.- Tamarind pod, yeah,
1:09:44 > 1:09:46we used to have it as a real treat,
1:09:46 > 1:09:48on a Saturday morning in front of the TV.
1:09:48 > 1:09:50You lot were lucky, weren't you?
1:09:50 > 1:09:52Big bowls of tamarind pods, yeah.
1:09:52 > 1:09:54We used to get a bowl of rhubarb and custard for a treat!
1:09:54 > 1:09:57Yeah, we'd suck them and got little pips.
1:09:57 > 1:09:58You get a pod and a stick!
1:09:58 > 1:10:01A little bit of lime in with the tamarind.
1:10:01 > 1:10:05Just going to melt down. Obviously, to speed things up,
1:10:05 > 1:10:06got two...
1:10:07 > 1:10:11Once they've been melted down for a good 10-15 minutes,
1:10:11 > 1:10:13you should end up with something like...
1:10:13 > 1:10:16- What's that in there, just water? - Just water.
1:10:16 > 1:10:19They're so strong in flavour, the liquorice and the tamarind...
1:10:19 > 1:10:20Now, we've got a bit of stock,
1:10:20 > 1:10:23- that's going in our sauce at the end?- That's going in...
1:10:23 > 1:10:25You've done the green beans, they're blanching.
1:10:25 > 1:10:28The duck, we'll put in the oven.
1:10:28 > 1:10:30That's going to take about eight minutes, on about 220.
1:10:30 > 1:10:32You're cooking that just on the skin, yeah?
1:10:32 > 1:10:35On the skin so you can flip it over.
1:10:35 > 1:10:36- OK.- And then flip it back.
1:10:36 > 1:10:38We've got one that we got out.
1:10:38 > 1:10:40And we've got one which is resting.
1:10:40 > 1:10:42Always important to rest the meat.
1:10:42 > 1:10:44These have just been blanched.
1:10:44 > 1:10:45Take these off. There you go.
1:10:45 > 1:10:48- Right.- And we've got the liquorice,
1:10:48 > 1:10:51which we're going to put into a blender and blend now, James.
1:10:51 > 1:10:54OK. So that, just liquorice, it's just these sweets, yeah?
1:10:54 > 1:10:57- Yep, melted down. - In water, that's it?- That's it.
1:10:57 > 1:11:01It makes such a beautiful, sort of like shiny, puree/sauce.
1:11:01 > 1:11:04- Put that on there for you.- Cheers, thank you, James.
1:11:04 > 1:11:05And then we've got the tamarind,
1:11:05 > 1:11:07which is...
1:11:07 > 1:11:09And basically, the tamarind,
1:11:09 > 1:11:12we're just going to push the stones through the sieve,
1:11:12 > 1:11:15so you get a really nice, almost like a puree/sauce.
1:11:15 > 1:11:17Right. There you go.
1:11:17 > 1:11:20Did you want to try and chew one of those sticks, James, or...?
1:11:20 > 1:11:22Not particularly, no. Not really.
1:11:22 > 1:11:25For me, a lot of my food is nostalgia.
1:11:25 > 1:11:28The reason why I've burned the wood, I dry the wood out...
1:11:28 > 1:11:30- There you go.- Oh, thank you.
1:11:31 > 1:11:32Don't eat it all at once!
1:11:32 > 1:11:39We dry the wood out and we burn it like a little bonfire.
1:11:39 > 1:11:41Right, hold on a second. This is this.
1:11:41 > 1:11:44Yeah, that's the stick, we...
1:11:44 > 1:11:46Sorry, it is a stick.
1:11:46 > 1:11:47Like, it tastes of stick.
1:11:47 > 1:11:50To be honest with you, James gave you...
1:11:50 > 1:11:52In Norfolk, we used to chew bones.
1:11:52 > 1:11:56- Right.- And basically, I'll burn the liquorice.
1:11:56 > 1:11:58Make a powder, so you get the bitter sort of wood taste.
1:11:58 > 1:12:01Then I mix it with another liquorice powder to make a charcoal.
1:12:01 > 1:12:02- Wood taste!- Which is this stuff.
1:12:02 > 1:12:04Which is that stuff there. Hold your hand out.
1:12:04 > 1:12:06Tastes of forest!
1:12:06 > 1:12:08- Very good.- Try that.
1:12:08 > 1:12:10- You want me to...? - Have a little taste of that.
1:12:13 > 1:12:15Yeah, taste it when the dish is finished!
1:12:15 > 1:12:17James, do you want to pass that in there for me?
1:12:17 > 1:12:19- Yep.- Pass that through there.
1:12:19 > 1:12:22It's got a sweetness to it, hasn't it?
1:12:22 > 1:12:25They reckon liquorice is the sweetest thing on the planet.
1:12:25 > 1:12:27It's 50 times sweeter than sugar in its natural form.
1:12:27 > 1:12:29I got a bit of flavour then.
1:12:29 > 1:12:30I feel happy now.
1:12:31 > 1:12:33I'm passing the tamarind.
1:12:33 > 1:12:36- Passing the tamarind. - It actually stays in your mouth.
1:12:36 > 1:12:38It... Yeah.
1:12:38 > 1:12:40As you know, there's a lot of recipes in the past
1:12:40 > 1:12:42that have gone back from centuries,
1:12:42 > 1:12:44where people have used charcoal, ash...
1:12:44 > 1:12:46There is a famous dish in France, but I've...
1:12:46 > 1:12:47I can't it remember now,
1:12:47 > 1:12:50but they sell it in a market, which is in pots with duck and ash.
1:12:50 > 1:12:53Yep. I'm not saying I've reinvented the wheel,
1:12:53 > 1:12:56but it's just...it's nice to bring things back,
1:12:56 > 1:12:58bit of nostalgia, with the liquorice sticks and...
1:13:00 > 1:13:03So, you carry on blending that, I'll get on with the green beans.
1:13:04 > 1:13:06OK, so that's your paste.
1:13:06 > 1:13:09Just taste that for seasoning.
1:13:09 > 1:13:11And then this is the liquorice?
1:13:11 > 1:13:13You want that passing through a sieve?
1:13:13 > 1:13:14Yes, please.
1:13:14 > 1:13:16That definitely smells like liquorice.
1:13:16 > 1:13:20- I thought you'd like this one, being from up...- What, up north?
1:13:20 > 1:13:22- From up north! - When I saw this last week,
1:13:22 > 1:13:25it was being put on my driveway! Look at it.
1:13:27 > 1:13:30So you've been spending most of the weekend in your driveway?
1:13:30 > 1:13:32It is really strong, though, this, isn't it?
1:13:32 > 1:13:35- This stuff?- OK, so...
1:13:35 > 1:13:38Right. So we pass that through a sieve.
1:13:38 > 1:13:40Our duck's out, rested.
1:13:40 > 1:13:43- Yeah.- Yep.- That's thick stuff.
1:13:43 > 1:13:47We've cooked this, erm...medium.
1:13:47 > 1:13:50- You want me to put the beans... - Yep.- ..and the rocket in?
1:13:50 > 1:13:53In there, we've got a bit of stock and a bit of butter, yeah?
1:13:53 > 1:13:55- Bit of butter.- OK.
1:13:55 > 1:13:57Just emulsify that, bit of seasoning.
1:13:57 > 1:13:59OK, I'll do that. You carry on and do your duck.
1:13:59 > 1:14:02- OK.- And I'll be there. - What we're going to do,
1:14:02 > 1:14:03we've got our roasted...
1:14:03 > 1:14:05- Twigs.- Our twigs.
1:14:05 > 1:14:08When I put it in the restaurant, it puts such a smile on people's faces.
1:14:08 > 1:14:10No, it's nice of you to come on here
1:14:10 > 1:14:12and do a dish that's accessible for people.
1:14:12 > 1:14:15To be honest with you, I was going to... The problem is, I ring up,
1:14:15 > 1:14:17and they say, "Glynn, what do you want to cook?"
1:14:17 > 1:14:19I say, "Shall I do a nice poached egg, some asparagus,
1:14:19 > 1:14:21"Lichfield asparagus, local from where I'm from,
1:14:21 > 1:14:24"some Berkswell cheese from down the road from Birmingham."
1:14:24 > 1:14:26"That doesn't really sound that interesting!"
1:14:26 > 1:14:28So they pushed me into a corner,
1:14:28 > 1:14:30and this is what happens when I get pushed into a corner.
1:14:30 > 1:14:33- Does it? You rebel! - You get out the liquorice!
1:14:33 > 1:14:36The liquorice, we've dusted it.
1:14:36 > 1:14:37Another little towel, just to...
1:14:39 > 1:14:41I'll give you that.
1:14:41 > 1:14:43There you go.
1:14:45 > 1:14:48And this actually looks like the stuff you can buy in France.
1:14:48 > 1:14:51Obviously, it's cold, the one in ash, but there you go.
1:14:51 > 1:14:52OK, right, what's next?
1:14:52 > 1:14:55We're going to dress the plate now, James.
1:14:57 > 1:14:59- Oh, the sticks go in?- Sticks go in.
1:15:01 > 1:15:04Can you pick me some nice rocket leaves, just to dress?
1:15:04 > 1:15:07- I can do, yeah.- Where do you get them, the liquorice sticks, from?
1:15:07 > 1:15:09Do you go and pick them yourself?
1:15:09 > 1:15:12- No, you just buy them in... - Sweet shops used to sell them.
1:15:12 > 1:15:17These ones are by the side of the M40 on his way down!
1:15:17 > 1:15:19Season the duck...
1:15:19 > 1:15:21I think health food stores sell them, don't they?
1:15:21 > 1:15:22Yeah, I think so, yeah.
1:15:22 > 1:15:25I don't think you'd get them from a supermarket.
1:15:25 > 1:15:27OK, so...green beans.
1:15:27 > 1:15:30- Yep, we're there.- You got a palette knife near here, James?
1:15:30 > 1:15:32- Palette knife, brilliant. - Oh, here we go.
1:15:32 > 1:15:35The problem is you've got ash everywhere.
1:15:35 > 1:15:36Yeah. Yeah.
1:15:45 > 1:15:48- (Exciting!)- Made all the difference, that, didn't it?
1:15:48 > 1:15:51- Go on, carry on!- I tell you what, he should be on tour with you,
1:15:51 > 1:15:53the comedians!
1:15:55 > 1:15:57I have to say, it looks...
1:15:58 > 1:16:00So, is this on your menu at the moment?
1:16:00 > 1:16:01It has been on the menu.
1:16:01 > 1:16:04It's on the tasting menu.
1:16:04 > 1:16:05A few of them on...
1:16:10 > 1:16:13One of them there and then for the tamarind, which is the acidity.
1:16:15 > 1:16:18A bit on the top. Remind us what that dish is again?
1:16:18 > 1:16:20This is roast duck with liquorice charcoal,
1:16:20 > 1:16:23tamarind, lime, green beans and rocket. Simple as that.
1:16:23 > 1:16:27- Simple as that!- One second, the piece de resistance...
1:16:29 > 1:16:30What about that?
1:16:31 > 1:16:32I say nothing. Look at that.
1:16:39 > 1:16:42I have to say, it looks absolutely fantastic.
1:16:42 > 1:16:44And I know that it tastes unbelievable.
1:16:44 > 1:16:45So, follow me over, Glynn.
1:16:45 > 1:16:47There you go.
1:16:47 > 1:16:52- Exciting!- I know I take the mick out of him, but his food is just...
1:16:52 > 1:16:55Anybody that hasn't been to his restaurant in Birmingham, you've
1:16:55 > 1:16:58- got to go, because it is absolutely fantastic.- It looks amazing.
1:16:58 > 1:17:01- Dive into that. - I love tamarind, as well.
1:17:01 > 1:17:03That's why I won't hear a word said against brown sauce, ever,
1:17:03 > 1:17:06because it's got tamarind in it, so it's practically exotic.
1:17:06 > 1:17:08Shall I just start chatting and eating?
1:17:08 > 1:17:10Just try and get a bit of the liquorice puree as well.
1:17:10 > 1:17:13Other things you could do? You mentioned venison, beef, I suppose?
1:17:13 > 1:17:16Beef, beef works fantastic with the amount of fat.
1:17:16 > 1:17:18Fish, I'd steer away, cos it might be a bit too strong.
1:17:18 > 1:17:21- Mmm!- But the tamarind with fish is good, without the liquorice.
1:17:21 > 1:17:23Wow, that's really good!
1:17:23 > 1:17:26- Happy with that? Worth the effort, isn't it?- Hold on a minute.
1:17:26 > 1:17:27There we go.
1:17:27 > 1:17:30I don't think you're going to get any of this!
1:17:34 > 1:17:36Now, that tasted amazing,
1:17:36 > 1:17:39although I think I'll leave chewing on liquorice sticks to you,
1:17:39 > 1:17:40if that's all right, Glynn.
1:17:40 > 1:17:42When actress Jaime Murray came into the studio
1:17:42 > 1:17:45to face her food heaven or dreaded food hell,
1:17:45 > 1:17:49she was certainly fishing for votes in favour of sea bass over beetroot.
1:17:49 > 1:17:51But which one did she get? Let's find out.
1:17:51 > 1:17:53Right, it's time to find out
1:17:53 > 1:17:55whether Jaime will be facing food heaven or food hell?
1:17:55 > 1:17:58Food heaven, of course, will be this fantastic piece of sea bass,
1:17:58 > 1:18:01another one of your favourite ingredients, quinoa,
1:18:01 > 1:18:03we've got some lovely baby vegetables there.
1:18:03 > 1:18:05And you like these little micro-herbs as well.
1:18:05 > 1:18:07Alternatively, your food hell will be
1:18:07 > 1:18:09this pile of beetroot and blue cheese,
1:18:09 > 1:18:10transformed into a little salad.
1:18:10 > 1:18:12Salt-baked beetroot.
1:18:12 > 1:18:14What do you think these lot have decided?
1:18:14 > 1:18:17Oh, I don't know. They're both a bit of a wild card, aren't they?
1:18:17 > 1:18:19Well, William was. He went for food hell.
1:18:19 > 1:18:21So... It didn't make any difference, really.
1:18:21 > 1:18:22Jose went for food heaven.
1:18:22 > 1:18:24So you've got it, 4-1.
1:18:24 > 1:18:26- Thank you.- Lose this, out the way.
1:18:26 > 1:18:28You can take that back with you, that's the salt bacon.
1:18:28 > 1:18:31William, you can keep one of those beetroots, if you like.
1:18:31 > 1:18:34We could do a beetroot macaroon. Yeah, I'll get back to that.
1:18:34 > 1:18:36- I can't wait to try that!- We're going to do a little batter here.
1:18:36 > 1:18:39We've got chickpea flour, some normal flour, a little bit of spice.
1:18:39 > 1:18:43We've got some ground cumin and some garam masala.
1:18:43 > 1:18:44And basically, what we do is
1:18:44 > 1:18:46incorporate all that together into a dry crumb
1:18:46 > 1:18:48with the chopped coriander.
1:18:48 > 1:18:51And then basically deep-fry these little onion rings
1:18:51 > 1:18:53that are going to go with it.
1:18:53 > 1:18:55So I'll slice the onion rings for him.
1:18:55 > 1:18:57And then we'll get our sea bass cooking.
1:18:57 > 1:19:00And we'll transform this dish quite quickly.
1:19:00 > 1:19:02So what we do... There's your onion rings.
1:19:02 > 1:19:05- Thank you.- There you go. And then if you can then finely dice me...
1:19:05 > 1:19:08That's it, the mint, the coriander and the basil.
1:19:08 > 1:19:11- Lovely.- Great. I've got some carrots here.
1:19:11 > 1:19:13And we've got these little baby turnips which we can use,
1:19:13 > 1:19:16which are lovely. We'll trim off a little bit of green leaves as well.
1:19:16 > 1:19:18These can go...
1:19:18 > 1:19:21You pop those straight in that end pan, that'd be great.
1:19:21 > 1:19:24- Such great colours.- Yeah.
1:19:24 > 1:19:27And then what we're going to do is start cooking our fish.
1:19:27 > 1:19:29We've got a sea bass here.
1:19:29 > 1:19:30This one's farmed.
1:19:30 > 1:19:33Normally you either get them farmed or line-caught.
1:19:33 > 1:19:35The farmed ones are generally smaller.
1:19:35 > 1:19:37If you catch them in the wild, the sea,
1:19:37 > 1:19:39you've got to put them back, but this one is a farmed sea bass,
1:19:39 > 1:19:43which we can dice, or, rather, portion these up.
1:19:43 > 1:19:44Then a little bit of oil,
1:19:44 > 1:19:46we've got some rapeseed oil, which is in that bottle.
1:19:46 > 1:19:48- That's the one.- This one?
1:19:48 > 1:19:51That's the one, yeah. That's made from oil seed rape.
1:19:51 > 1:19:53Why would you choose that?
1:19:53 > 1:19:55Because it's...
1:19:55 > 1:19:57it's from the UK.
1:19:57 > 1:19:59Right. We've got Spanish olive oil over there,
1:19:59 > 1:20:02and I'm just doing this to upset him a little bit.
1:20:02 > 1:20:03You love that!
1:20:03 > 1:20:05There you go, it's just like clockwork, you see?
1:20:05 > 1:20:07What's the difference in the taste, would you say?
1:20:07 > 1:20:09No, it is...
1:20:09 > 1:20:11I like it, because I think it's very, very good for us.
1:20:12 > 1:20:15It's rich in omega-3.
1:20:15 > 1:20:17- As is the fish.- As is the fish.
1:20:17 > 1:20:18But it is fantastic.
1:20:18 > 1:20:21And the colour of it makes amazing dressings and stuff.
1:20:21 > 1:20:22It's not an alternative to olive oil,
1:20:22 > 1:20:25but you can use it for cooking like this as well.
1:20:25 > 1:20:28So a little bit of onion, we're going to then take as well.
1:20:28 > 1:20:31And then the idea being, we make a pickle.
1:20:31 > 1:20:35And we just basically warm these veg up in the pickle as well.
1:20:35 > 1:20:38So you take these onions, we place these...
1:20:39 > 1:20:41..in the pan with the fish.
1:20:41 > 1:20:44So gentle, gentle cooking on the sea bass...like that.
1:20:44 > 1:20:48The guys are just chopping herbs...already, over there.
1:20:48 > 1:20:50Little bit of salt over the top.
1:20:50 > 1:20:53And we're going to put a little bit of butter in there.
1:20:53 > 1:20:55And now, for our pickle, which we've got...
1:20:56 > 1:20:57..Japanese rice wine.
1:20:59 > 1:21:03That sits in the pan with some caster sugar.
1:21:04 > 1:21:07This is just a simple way of just doing a very, very quick pickle,
1:21:07 > 1:21:09with some salt.
1:21:09 > 1:21:11And all you do is just warm this together.
1:21:13 > 1:21:15This is going to go with your little quinoa salad.
1:21:15 > 1:21:18So it's a good tip, that, just to increase the flavour of that.
1:21:18 > 1:21:21Quinoa is this stuff, it's a grain.
1:21:21 > 1:21:23And you cook it in boiling water, as you know.
1:21:23 > 1:21:26It's incredibly high in amino acids and is...
1:21:26 > 1:21:28- This is very good for you, this dish.- Very, it is.
1:21:28 > 1:21:31I'm going to put double cream and butter over it in a minute!
1:21:31 > 1:21:33But it is fantastic stuff.
1:21:33 > 1:21:34Loads of herbs are going to go in there.
1:21:34 > 1:21:37We've got some chopped herbs, they can go in.
1:21:37 > 1:21:39But then the idea is we just flavour this even more.
1:21:39 > 1:21:43So we've got these sultanas which you put in the pickle.
1:21:43 > 1:21:47These give the quinoa a nice little kick with it as well.
1:21:47 > 1:21:50And what I'm going to do is just take our little onions.
1:21:50 > 1:21:53So sometimes when you put fish in a pan,
1:21:53 > 1:21:56the skin, it will stick and the skin will come off.
1:21:56 > 1:21:58What is that, too hot a pan or not enough oil?
1:21:58 > 1:22:00- Not enough, really. Not hot enough. - Oh, OK.
1:22:00 > 1:22:04But the key to it is just press it, particularly sea bass.
1:22:04 > 1:22:06You just want to press it, because it will curl up.
1:22:06 > 1:22:09It's like red mullet. When it hits the pan, it'll curl up.
1:22:09 > 1:22:10You often put slices on it.
1:22:10 > 1:22:12The best way to do it is hold it down like that.
1:22:12 > 1:22:14Gently cooking. The thing is with fish, really,
1:22:14 > 1:22:17you don't have to do a lot with it, you just put in the pan.
1:22:17 > 1:22:19It'll almost cook all the way through on one side.
1:22:19 > 1:22:23Right, we've got our batter there for our onion rings.
1:22:23 > 1:22:24This is our nice little quinoa.
1:22:24 > 1:22:28And what I'm going to do is just lift out our veg,
1:22:28 > 1:22:30start to make our little quinoa.
1:22:30 > 1:22:35So, you've got the carrots and the turnips.
1:22:35 > 1:22:36They look very Eastery, don't they?
1:22:36 > 1:22:38Yeah, they're nice, I think.
1:22:38 > 1:22:42And then these little...sultanas,
1:22:42 > 1:22:46which we can add to our mixture here.
1:22:46 > 1:22:49So...some salt.
1:22:49 > 1:22:52There you go. A nice squeeze of lemon.
1:22:52 > 1:22:55Throw that in as well.
1:22:55 > 1:22:59That sits in there. How are we doing with your onion rings?
1:22:59 > 1:23:00We're shaking and baking.
1:23:00 > 1:23:02Three minutes left, that's all right, fine.
1:23:02 > 1:23:04So that's your quinoa.
1:23:04 > 1:23:06- Treat it very similar to couscous, in a way.- Yeah.
1:23:06 > 1:23:09This is a grain - couscous, of course, is manufactured.
1:23:09 > 1:23:13So it's not...a natural product in its state.
1:23:13 > 1:23:17And what we do is just take our fish.
1:23:17 > 1:23:20Probably give it another little bit over on that side.
1:23:20 > 1:23:24So they're happening. We've got our little baby veg over here.
1:23:24 > 1:23:26Over there.
1:23:26 > 1:23:29And then we can pop these in our pickle as well.
1:23:29 > 1:23:32Just literally pop those in there to keep them warm.
1:23:32 > 1:23:34You cut the turnips in half.
1:23:35 > 1:23:38And throw those in there as well.
1:23:38 > 1:23:40So they can just take on a little flavour.
1:23:40 > 1:23:42- Ooh, ooh!- Don't worry about that.
1:23:42 > 1:23:44That's the second time today you've done that!
1:23:44 > 1:23:48That's how lucky we are, two in one day.
1:23:48 > 1:23:49The joys of live TV.
1:23:49 > 1:23:53- That didn't happen! - Don't try this at home, folks!
1:23:53 > 1:23:56- Right, what are we doing next? - Smells amazing in here!
1:23:56 > 1:23:59It's that sort of smoky smell, don't you think, chef?
1:23:59 > 1:24:03- Yeah. - And then we've got our coriander.
1:24:03 > 1:24:06Bunch of coriander, ice cold water.
1:24:08 > 1:24:10- Rip it up. - Oh, so you're just blanching it?
1:24:10 > 1:24:12Yeah. Get out all the liquid.
1:24:13 > 1:24:15And place that in the blender.
1:24:15 > 1:24:18This is a little bit of mayonnaise that I've made.
1:24:20 > 1:24:23You just blend this...
1:24:25 > 1:24:27..into a sauce, really.
1:24:27 > 1:24:31That's all you're looking for.
1:24:31 > 1:24:34That's your little sauce to go with it.
1:24:34 > 1:24:36All right? Now, the fish.
1:24:36 > 1:24:39See, this is the key to cooking fish.
1:24:39 > 1:24:40You just flip that over.
1:24:42 > 1:24:44That looks great, I love the skin.
1:24:45 > 1:24:47Didn't see that bit go in there.
1:24:47 > 1:24:50No, no, no. What vegetable is this?
1:24:50 > 1:24:52This is butter.
1:24:52 > 1:24:54If you lived in this country, you'd know...
1:24:54 > 1:24:58- The butter vegetable? - How good butter is for you!
1:24:58 > 1:24:59Right, little bit of onion.
1:24:59 > 1:25:01Then you've got these sultanas as well.
1:25:01 > 1:25:03Then grabbing our plate,
1:25:03 > 1:25:06which we've got over here...
1:25:06 > 1:25:07In the back, there.
1:25:07 > 1:25:09Then you can explain what we're doing over there,
1:25:09 > 1:25:10with the little onions.
1:25:10 > 1:25:12Yep, so...
1:25:12 > 1:25:17Beautiful. So, onion rings, with all the herbs and spices.
1:25:17 > 1:25:20We've dipped it in the eggs, rolled it in the flour...
1:25:22 > 1:25:24..and deep-fried them.
1:25:24 > 1:25:26- Deep-fried them! - We love deep-frying!
1:25:26 > 1:25:27Is that because I'm Scottish?
1:25:27 > 1:25:31No, I was just giving you something to do, that was all.
1:25:31 > 1:25:32There you go.
1:25:32 > 1:25:34And we can grab our...
1:25:35 > 1:25:36..little quinoa...
1:25:38 > 1:25:39So this...
1:25:41 > 1:25:43So the great thing about this stuff,
1:25:43 > 1:25:47you can either eat it hot or cold, you see?
1:25:47 > 1:25:48There you go.
1:25:48 > 1:25:50And I mentioned that wheatgrass,
1:25:50 > 1:25:53this the kind of stuff you have over there in LA, isn't it?
1:25:53 > 1:25:55Yeah, I can't stomach that, though. One thing I can't...
1:25:55 > 1:25:58I could chew on a bit of cardboard if I thought it was good for me.
1:25:58 > 1:26:00- But wheatgrass...- Wheatgrass...
1:26:00 > 1:26:02But there are cafes out there, full of the stuff, isn't there?
1:26:02 > 1:26:06No - I think these are little myths that people hear about...
1:26:06 > 1:26:07I've been there.
1:26:07 > 1:26:10Everyone's walking out with their faces like this!
1:26:11 > 1:26:15Munching on a bit of wheatgrass in little pots, I've seen it!
1:26:15 > 1:26:17THEY LAUGH
1:26:19 > 1:26:20And then you've got...
1:26:20 > 1:26:23You'd fry your wheatgrass, wouldn't you?
1:26:23 > 1:26:24Deep-fried wheatgrass?
1:26:24 > 1:26:26I'd give it to the animals, really.
1:26:26 > 1:26:28Then you've got the carrots.
1:26:28 > 1:26:31But the sultanas sit in there as well.
1:26:31 > 1:26:34Sultanas and bass, great combination.
1:26:34 > 1:26:38Sultanas and...scallops, great combination.
1:26:38 > 1:26:40But the idea being...
1:26:40 > 1:26:43Just place these fillets of bass...
1:26:43 > 1:26:46- It looks so beautiful. - ..over the top.
1:26:46 > 1:26:47Put that one on there.
1:26:49 > 1:26:50And then, not forgetting...
1:26:50 > 1:26:53I did put oil on this in rehearsal, but...
1:26:54 > 1:26:56Touch of butter, over the top.
1:26:57 > 1:26:59Would you ever order a dish like this?
1:26:59 > 1:27:01Is this not your cup of tea at all?
1:27:01 > 1:27:04Well, with mash, yeah! I would!
1:27:04 > 1:27:06Then we've got these onion rings, which...
1:27:06 > 1:27:09You can just place these over the top.
1:27:09 > 1:27:11Little bit of onion rings. And then finally,
1:27:11 > 1:27:13cos I know you like this sort of stuff,
1:27:13 > 1:27:15these are baby basil.
1:27:15 > 1:27:18And these have become really trendy over recent years.
1:27:18 > 1:27:20These are baby coriander.
1:27:20 > 1:27:22Baby basil leaves.
1:27:22 > 1:27:24The flavour is amazing with the baby.
1:27:24 > 1:27:28- They are.- Stunning.- And you do get these little mix-and-match with...
1:27:28 > 1:27:32You can actually grow these, anyway, at home, but...
1:27:32 > 1:27:35- Beautiful.- Ta-da!- Easy as that. - They look gorgeous.
1:27:37 > 1:27:40I tried to match his chocolate demonstration earlier.
1:27:40 > 1:27:42Dive into that one, tell us what you think.
1:27:42 > 1:27:44- Just showing off. - Cracking, isn't it?
1:27:44 > 1:27:47The idea is the pickle should give us a nice little spice.
1:27:53 > 1:27:54- Good?- It's amazing.
1:27:58 > 1:28:02A simple and healthy supper that's so easy to recreate at home.
1:28:02 > 1:28:03Give it a try if you can.
1:28:03 > 1:28:06I'm afraid that's all we've got time for for today's Best Bites.
1:28:06 > 1:28:08If you'd like to try to cook any of the fantastic food
1:28:08 > 1:28:12you've seen on today's programme, you can find all the studio recipes,
1:28:12 > 1:28:16of course, on our website - just log on to bbc.co.uk/recipes -
1:28:16 > 1:28:18there are loads of tasty ideas on there for you to choose from.
1:28:18 > 1:28:20So have a great week, get cooking,
1:28:20 > 1:28:22and I'll see you very soon - bye for now.