01/05/2016

0:00:02 > 0:00:03Good morning. There's a mouth-watering menu

0:00:03 > 0:00:06lined up for you today, so sit back and enjoy the show.

0:00:06 > 0:00:08This is Saturday Kitchen Best Bites.

0:00:29 > 0:00:30Welcome to the show.

0:00:30 > 0:00:33You won't want to go anywhere as we've got top chefs

0:00:33 > 0:00:35serving magnificent food

0:00:35 > 0:00:37and a handful of hungry celebrity guests too.

0:00:37 > 0:00:39Coming up on today's show,

0:00:39 > 0:00:42Clare Smyth is serving some meaty monkfish with iberico ham.

0:00:42 > 0:00:46Jason Atherton is plating up red mullet with spicy peppers,

0:00:46 > 0:00:47chorizo and black olives.

0:00:47 > 0:00:52He finishes the dish with candied aubergine and aubergine crisps.

0:00:52 > 0:00:54Ben Tish is treating us to a sharing platter

0:00:54 > 0:00:56of roasted salt marsh lamb

0:00:56 > 0:01:00served with crispy artichokes and a wild garlic pesto.

0:01:00 > 0:01:03He marinates the lamb in garlic, mint, lemon zest,

0:01:03 > 0:01:05as well as fresh and dried chillies.

0:01:05 > 0:01:08And Ben Fogle faces his food heaven or food hell.

0:01:08 > 0:01:10Would he get his food heaven -

0:01:10 > 0:01:13a basil sorbet with a blackberry and basil cream tart?

0:01:13 > 0:01:14Or would he get his dreaded food hell -

0:01:14 > 0:01:18smoked pancetta-wrapped watermelon with mozzarella

0:01:18 > 0:01:20served with a watermelon-dressed salad?

0:01:20 > 0:01:23And you can find out what he gets to eat at the end of the show.

0:01:23 > 0:01:26But first up, he's one of my all-time culinary heroes

0:01:26 > 0:01:28with a sensational sea bass dish.

0:01:28 > 0:01:30It's the great Michel Roux.

0:01:30 > 0:01:32- Welcome to the show, Michel Roux. - Thank you very much.

0:01:32 > 0:01:34What are we cooking, chef?

0:01:34 > 0:01:36Well, steamed fillet of sea bass in green jacket.

0:01:36 > 0:01:38My boys will be texting me now going,

0:01:38 > 0:01:40"I can't believe that." But anyway...

0:01:40 > 0:01:41- So, that's how the fish looks...- Yes.

0:01:41 > 0:01:44- ..before we fillet it, but you know that.- Exactly.

0:01:44 > 0:01:45This is a line-caught bass.

0:01:45 > 0:01:48- They're slightly bigger than... - Yeah.- ..the farmed ones.

0:01:48 > 0:01:50The idea is one kilo, one kilo 400,

0:01:50 > 0:01:52- and then you've got a nice little fish to cook.- OK.

0:01:52 > 0:01:54Or two kilo, but then it's for six or eight people to eat.

0:01:54 > 0:01:57That's going with me on my way back home. There we go.

0:01:57 > 0:02:00- And I've got a nice fillet.- Yeah. - But let's go through the ingredients

0:02:00 > 0:02:03- because we know what we're using for the recipe.- OK.

0:02:03 > 0:02:05So, we've got leeks, obviously.

0:02:05 > 0:02:08- That's magical because it's for the sauce, the coulis.- Yeah.

0:02:08 > 0:02:10I'm doing a coulis, which is a leek coulis

0:02:10 > 0:02:14with a nice little saffron thread

0:02:14 > 0:02:17because it's more tasty and then the dill.

0:02:17 > 0:02:20And then I need cream and then I've got chicken stock,

0:02:20 > 0:02:23- but it could be vegetable stock if we wanted to.- OK.

0:02:23 > 0:02:26- But not fish stock for this one? - No, no fish stock for this one

0:02:26 > 0:02:28- because it's dull, it's boring.- Yeah.

0:02:28 > 0:02:31- And then I've got spinach leaves to put...- This is the jacket.

0:02:31 > 0:02:34That's the green jacket for the sea bass. A little beurre.

0:02:34 > 0:02:36- And this is the julienne. - Can you do the julienne?

0:02:36 > 0:02:37I can do the julienne, yeah.

0:02:37 > 0:02:41So, now I'm going to obviously take the skin...like that.

0:02:41 > 0:02:44There you go. So, you've got to fillet the bass, pin bone it

0:02:44 > 0:02:46- and then basically de-skin it as well, yeah?- Absolutely.

0:02:46 > 0:02:49And I've been checking if there is any bones

0:02:49 > 0:02:51because what you do normally, obviously,

0:02:51 > 0:02:54you've got to be careful not to have any bones in the middle.

0:02:54 > 0:02:58So, you borrow the tweezers from your young lady...

0:02:58 > 0:02:59- Is there any bones in there? - No, there is none

0:02:59 > 0:03:02- because you've done it before. - Exactly.- You've done it for me.

0:03:02 > 0:03:05- I did it this morning. - Good, lovely. So, here we are.

0:03:05 > 0:03:08So, that's the sea bass because it takes a bit of time.

0:03:08 > 0:03:11A small fillet like that will take about six minutes.

0:03:11 > 0:03:12Six, seven minutes.

0:03:12 > 0:03:14So, we've got enough for two portion there.

0:03:14 > 0:03:17- That's done. Now the...- Spinach. - ..spinach should be blanched.

0:03:17 > 0:03:19If you're going to do this at home,

0:03:19 > 0:03:21make sure you buy the big spinach leaves.

0:03:21 > 0:03:24- Yes, it could be lettuce as well...- Yeah.

0:03:24 > 0:03:26..because lettuce are very delicate

0:03:26 > 0:03:28and it's not a bad idea to use lettuce,

0:03:28 > 0:03:30but spinach is perfect.

0:03:30 > 0:03:32Often, the French wrap lamb and bits and pieces in it.

0:03:32 > 0:03:34Because sometimes you don't find

0:03:34 > 0:03:36those big, large spinach leaves nowadays.

0:03:36 > 0:03:38Those tiny little ones, which are perfect for salad,

0:03:38 > 0:03:42- but not so good for cooking or for vegetable, really.- Yeah.

0:03:42 > 0:03:44So, here we are.

0:03:44 > 0:03:45Now, when you were last on,

0:03:45 > 0:03:48well, the restaurant, The Waterside, had just closed

0:03:48 > 0:03:50- because of a kitchen refit.- Yes.

0:03:50 > 0:03:54- Just had it done?- We closed for three and a half months.- Yeah.

0:03:54 > 0:03:5650 people on holiday for three and a half months.

0:03:56 > 0:03:58No, no, no, they were not on holiday.

0:03:58 > 0:04:00We were all doing some work, but it was...

0:04:00 > 0:04:02- THEY LAUGH - You know me.

0:04:02 > 0:04:04Yeah, I know you.

0:04:04 > 0:04:06Nobody goes on holiday.

0:04:06 > 0:04:07Put the oil...

0:04:07 > 0:04:09- Yeah. Thank you very much. - Goes in there?- Yeah.

0:04:09 > 0:04:13- So...- So is there space for me in your new kitchen, then?

0:04:13 > 0:04:15Oh, good Lord, yes. We've got 22 chefs, but I tell you,

0:04:15 > 0:04:18- the kitchen is absolutely superb. - Is it?- Absolutely superb.

0:04:18 > 0:04:20They've done...the builder, everyone...

0:04:20 > 0:04:23I mean, the kitchen designer, my son, the chef -

0:04:23 > 0:04:25everyone's done a fantastic job.

0:04:25 > 0:04:27I think they've done a better kitchen than I had.

0:04:27 > 0:04:29I'm very jealous.

0:04:29 > 0:04:32I want to go back in the kitchen. Take me back!

0:04:32 > 0:04:34I'm coming for a night to work, then. Definitely.

0:04:34 > 0:04:37- Are you?- Yes, exactly.- OK. I want to be off on that evening!

0:04:37 > 0:04:39THEY LAUGH

0:04:39 > 0:04:42- This is brilliant. There you go. Right.- Thank you.

0:04:42 > 0:04:45- What do you want doing with the leeks?- The leeks...

0:04:45 > 0:04:47THEY LAUGH

0:04:47 > 0:04:49It should be a young leek, not the big one like that.

0:04:49 > 0:04:51So, if you can cut it, please.

0:04:51 > 0:04:54- And you want these blanching, yeah? - Yes, please. Thank you.- OK.

0:04:54 > 0:04:55Snip it, yes.

0:04:55 > 0:05:00So, the spinach leaf, by the way, must be dry, so I pat it dry.

0:05:00 > 0:05:04But what was unique, just to go back for a minute about the kitchen -

0:05:04 > 0:05:07they've done a fantastic job in three and a half months

0:05:07 > 0:05:10and they were ready on the day we wanted them to be ready.

0:05:10 > 0:05:12- No delay. That's fantastic.- None?

0:05:12 > 0:05:15- No, not at all. - Did you use French builders or what?

0:05:15 > 0:05:17- No, British builders. - THEY LAUGH

0:05:17 > 0:05:20- But you can still find some people...- Yeah, exactly.

0:05:20 > 0:05:22..who are really doing a fantastic job.

0:05:22 > 0:05:24- So, here we are.- OK.- Pat it dry.

0:05:24 > 0:05:27A little salt and pepper very quickly on there.

0:05:27 > 0:05:30- Do you want some pepper, chef? - Yeah. There we are.

0:05:30 > 0:05:32Pepper. Thank you very much.

0:05:32 > 0:05:33- Very good.- There you go.

0:05:33 > 0:05:35And then you roll it.

0:05:35 > 0:05:40So, you've got to put them into the little spinach leaf.

0:05:40 > 0:05:42- Into the jackets.- Into the jacket.

0:05:42 > 0:05:45- And then you want some clingfilm for this?- Yes, please.

0:05:45 > 0:05:47I'll just put the leeks in the pan.

0:05:47 > 0:05:49And if the stalks are a big too hard and big,

0:05:49 > 0:05:53you cut a bit of the stalk, but that's not the case here.

0:05:54 > 0:05:56So, we've got the leeks in the pan blanching.

0:05:56 > 0:05:58The other leeks are frying away.

0:05:58 > 0:06:03- And then we now are cooking and sweating the other leek.- OK.

0:06:03 > 0:06:04Have you got the butter there?

0:06:04 > 0:06:07- There's the butter, yeah.- Yeah.

0:06:07 > 0:06:09Blanching it and as soon as it's blanched,

0:06:09 > 0:06:10and it is blanched now...

0:06:10 > 0:06:13Ooh! We don't want a beurre noisette.

0:06:14 > 0:06:16Just on time.

0:06:17 > 0:06:19- There we go.- Voila.

0:06:19 > 0:06:22So, you've got to sweat the leek.

0:06:24 > 0:06:25There we are.

0:06:26 > 0:06:28- Thank you. - I'll do the other one, chef.

0:06:28 > 0:06:30You do that one. Thank you.

0:06:32 > 0:06:34So, wrap it in the clingfilm.

0:06:34 > 0:06:37We've put the salt, the pepper, in the steamer.

0:06:37 > 0:06:39Michel, you can put the clingfilm in the steamer?

0:06:39 > 0:06:41- Yes, you can.- And it won't melt?

0:06:41 > 0:06:43No, no, it doesn't melt. No, no.

0:06:43 > 0:06:45What you must always remember is taking it out

0:06:45 > 0:06:48- when you put it on the plate. - THEY LAUGH

0:06:48 > 0:06:50You think, "What's that strange texture?"

0:06:50 > 0:06:52Especially when you're on the television

0:06:52 > 0:06:55because people think that you're getting a bit oldie.

0:06:55 > 0:06:57THEY LAUGH

0:06:57 > 0:07:01- They give you your P45. - THEY LAUGH

0:07:01 > 0:07:03- Saffron, chef?- Yes, please.

0:07:03 > 0:07:04There you go.

0:07:04 > 0:07:07Saffron. Saffron, saffron.

0:07:07 > 0:07:09Look at those lovely threads of saffron.

0:07:09 > 0:07:11- Worth a fortune, you know that? - Worth a fortune, yeah.

0:07:11 > 0:07:13- There you go. - Chicken stock. Thank you.

0:07:14 > 0:07:16- The cream... - There's a sink in the back

0:07:16 > 0:07:18- if you want to wash your hands, chef.- ..will go last.

0:07:18 > 0:07:20And now, in fact, the cream should go

0:07:20 > 0:07:21and it's going in that one,

0:07:21 > 0:07:24- which we just started cooking a few minutes before.- Yeah, exactly.

0:07:24 > 0:07:27- We had to...- We had to, yeah. - ..because I'm a bit slow.

0:07:27 > 0:07:29- I didn't say anything, chef.- No, no.

0:07:29 > 0:07:31- Can you switch that on for me? - Yeah.- Thank you very much.

0:07:31 > 0:07:33Now that we've finished, we can put it back...

0:07:33 > 0:07:36- Put it on there. - ..in there, good.- There we go.

0:07:36 > 0:07:39- Move that.- So, now it's cooking. And we've got that.

0:07:39 > 0:07:43- Now, we need that little bowl there.- OK.

0:07:43 > 0:07:45So, this is basically just deep-fried

0:07:45 > 0:07:48- so they're nice and crispy. - Absolutely.- There you go.

0:07:48 > 0:07:49Now I'm going to snip down it.

0:07:49 > 0:07:52And don't forget that all the recipes cooked in the studio,

0:07:52 > 0:07:55including this one from Michel, are on our website. Go to...

0:07:57 > 0:07:59You can also find the dishes from our previous shows

0:07:59 > 0:08:02on bbc.co.uk/recipes.

0:08:02 > 0:08:05There we go. Right, I'll sort out the little fried bits.

0:08:05 > 0:08:08You talk so quickly that if I was listening to the programme,

0:08:08 > 0:08:12I would have no time to write it down, all those things.

0:08:12 > 0:08:14- You've got to buy the book, I suppose.- Ah, there you are.

0:08:14 > 0:08:17- That's what you're doing, isn't it? A new book?- Absolutely right.

0:08:17 > 0:08:20Well, talking about books, my pastry book Sweet And Savoury

0:08:20 > 0:08:22- is doing extremely well in UK.- Yeah.

0:08:22 > 0:08:25And now it's been, in fact, translated over the last six months

0:08:25 > 0:08:27in seven languages

0:08:27 > 0:08:31and I'm going to New York and Canada to promote it in the next months.

0:08:31 > 0:08:33So, if you want to come on the trip with me...

0:08:33 > 0:08:36- Absolutely. I'm there.- ..and we can sell the book.- Absolutely.

0:08:36 > 0:08:38- Your book.- Well, my book's not out in America,

0:08:38 > 0:08:40so we'd have a job, but anyway...

0:08:40 > 0:08:41I'll sign yours, but anyway...

0:08:41 > 0:08:45- So, this is steaming. This doesn't take very long.- No, no, no.

0:08:45 > 0:08:47- Four, five minutes? - Five minutes, it'll be ready.

0:08:47 > 0:08:50It's only been there maybe two or three minutes. It'll be fine.

0:08:50 > 0:08:53- I think we'd like an audio book. - Someone is asking something.

0:08:53 > 0:08:56I said, "Could you do an audio book so we could hear your accent?"

0:08:56 > 0:08:58Cos that would be very nice, wouldn't it?

0:08:58 > 0:09:01Me and Liz are like that, "Please speak!"

0:09:01 > 0:09:03Was that me or Michel?

0:09:03 > 0:09:05- No, that's Michel. Yeah. - THEY LAUGH

0:09:05 > 0:09:09It's by popular demand. Thank you. Popular demand.

0:09:09 > 0:09:11Michel, camera two, it's all yours.

0:09:11 > 0:09:13- THEY LAUGH - Oh, God!

0:09:13 > 0:09:15Someone! Come back. Come back.

0:09:15 > 0:09:17I'm very good for timing anyway.

0:09:17 > 0:09:19Right, anyway, we're frying that off.

0:09:19 > 0:09:22- You know, I'm used to 22 chefs, not one.- Yes, exactly.

0:09:22 > 0:09:26- Right, do you want me to blend this? - Yes. Can you do that? Thank you.

0:09:26 > 0:09:28- I'm sure you can. - I can. There you go.

0:09:28 > 0:09:29And then I'm taking that off.

0:09:29 > 0:09:32So, just to recap what's in here, we've got the stock.

0:09:32 > 0:09:34The stock, the leek,

0:09:34 > 0:09:37a little butter to sweat the leek and then just a saffron thread

0:09:37 > 0:09:40- and that's it. Cream to finish.- No problem.

0:09:40 > 0:09:42Well, I'm just going to blend this.

0:09:42 > 0:09:46James, can I ask, would you ever use a bought chicken stock?

0:09:46 > 0:09:47We can use...

0:09:47 > 0:09:49You can even use water if you want to,

0:09:49 > 0:09:52- but vegetable stock is perfectly all right.- There we go.

0:09:52 > 0:09:55- But chicken stock is a nice flavour. - BLENDER WHIRS

0:09:55 > 0:09:58I'm just going to add this slowly to this mixture.

0:09:59 > 0:10:01- OK?- Yes, perfect. - There you go, chef.

0:10:01 > 0:10:04- We've got a minute to go.- Thank you.

0:10:04 > 0:10:05The leeks are nicely cooked.

0:10:06 > 0:10:08- Voila.- And this, it's not going to a puree.

0:10:08 > 0:10:10You're creating a nice sauce with this, chef.

0:10:14 > 0:10:15- There you go.- That's it.

0:10:16 > 0:10:18The ladle? You've got the ladle for the sauce?

0:10:18 > 0:10:20- I've got the ladle, yeah.- Excellent.

0:10:20 > 0:10:22- OK.- So, give that a quick blitz.

0:10:25 > 0:10:28There you go. It would make a wonderful soup, this.

0:10:28 > 0:10:29Just nice and simple.

0:10:29 > 0:10:32And then we're going to pass this through a sieve.

0:10:33 > 0:10:36Take the little clingfilm off.

0:10:37 > 0:10:39There you go.

0:10:39 > 0:10:42Could you wrap the fish directly in clingfilm with no spinach?

0:10:42 > 0:10:46- I'm sorry?- Can you wrap the fish with clingfilm with no spinach?

0:10:46 > 0:10:49- Would it melt?- You can.- Yeah? - You can, yes, yes, yes.

0:10:49 > 0:10:50But the way...

0:10:50 > 0:10:52Look, give it a little shine.

0:10:54 > 0:10:58A little pile...of little leek.

0:10:58 > 0:11:01Little angel hair, I call them.

0:11:01 > 0:11:02Angel hair.

0:11:02 > 0:11:05- A bit of salt and pepper, chef? - Thank you.

0:11:05 > 0:11:08I shouldn't do that, but I've done it. I have salt.

0:11:08 > 0:11:11- Put the pepper, please. Thank you. - This is white pepper.- Good.

0:11:11 > 0:11:14- That's white pepper. Perfect. A bit of dill.- Yeah.

0:11:14 > 0:11:17- And then we put the sauce. - There's your spoon.- Thank you, chef.

0:11:17 > 0:11:20Here we are. So, the coulis around.

0:11:23 > 0:11:24Voila.

0:11:26 > 0:11:28And all you've done is brushed those parcels

0:11:28 > 0:11:30- with a touch of clarified butter.- Voila.

0:11:30 > 0:11:32And then add something there, but I've lost it.

0:11:32 > 0:11:35- I'm sure it doesn't matter. - What have you lost?- A little fern.

0:11:35 > 0:11:37You took it, I'm sure, but I'll put a bit more.

0:11:37 > 0:11:39- JAMES LAUGHS - When I've got something missing...

0:11:39 > 0:11:41I'll find it, chef.

0:11:41 > 0:11:43..I always say my assistant got it, you know?

0:11:43 > 0:11:46- So, remind us what that is again, chef.- Oh, yes, put that there.

0:11:46 > 0:11:48Steamed fillet of sea bass in green jacket.

0:11:48 > 0:11:50- Simple as that. - Simple as that. Thank you.

0:11:55 > 0:11:58The man definitely is a legend. Definitely a legend.

0:11:58 > 0:12:01- Right, come on over here. Have a seat, Michel.- Thank you.

0:12:01 > 0:12:03- There you go.- Thank you. - And you get to dive into that.

0:12:03 > 0:12:05Tell us what you think.

0:12:06 > 0:12:08- Oh, my goodness. - Tell us what you think.

0:12:08 > 0:12:10I'll go on the side, yes.

0:12:10 > 0:12:13You're over here, Michel. I don't know where you're going.

0:12:13 > 0:12:16I was worried you didn't want me to sit next to you any more.

0:12:16 > 0:12:18- THEY LAUGH - Absolutely stunning.

0:12:18 > 0:12:22- Stunning.- Sauce is delicious? - Stunning.- Guys, dive in.

0:12:22 > 0:12:25But other types of fish you could do instead of using sea bass?

0:12:25 > 0:12:28Erm, yes. Sea bream is perfect and even a small piece.

0:12:28 > 0:12:29But haddock, if you take haddock,

0:12:29 > 0:12:32small pieces because it's hard to cook it.

0:12:36 > 0:12:38And remember, if you're trying that dish at home

0:12:38 > 0:12:40and you can't find large spinach leaves,

0:12:40 > 0:12:43lettuce leaves would work really well too.

0:12:43 > 0:12:45Coming up, I cook pea soup with mint cream

0:12:45 > 0:12:47for comedian Jenny Eclair.

0:12:47 > 0:12:50That's after we get a taste of the Cornish coastline

0:12:50 > 0:12:52with the fabulous Rick Stein.

0:12:58 > 0:13:02RICK STEIN: People that like food that I respect more than anybody

0:13:02 > 0:13:06are those that understand about simplicity in cooking.

0:13:06 > 0:13:08And nothing sums up simplicity,

0:13:08 > 0:13:10pure, delicious simplicity,

0:13:10 > 0:13:14better than just a dish of grilled queens.

0:13:16 > 0:13:18Queens are just a type of small scallop

0:13:18 > 0:13:22and all you have to do is brush them with plenty of butter

0:13:22 > 0:13:27and season them liberally with ground black pepper and salt.

0:13:27 > 0:13:32Then you put them under a hot grill and notice the wonderful smell

0:13:32 > 0:13:35that actually comes from the shells as well as the scallop meat.

0:13:35 > 0:13:40It's like hot beaches, and hot beaches is what it is

0:13:40 > 0:13:44because all beaches are is bust-up shells.

0:13:44 > 0:13:47These are now well and truly cooked.

0:13:47 > 0:13:50And the next thing I'm going to do is to add some seaweed,

0:13:50 > 0:13:52to put some seaweed on the plate.

0:13:52 > 0:13:54In addition to that lovely smell of the shells,

0:13:54 > 0:13:56I want the lovely smell of seaweed.

0:13:56 > 0:13:59That beautiful ozone smell which I'm going to enhance

0:13:59 > 0:14:03just by heating the seaweed up for a few seconds only

0:14:03 > 0:14:05in some boiling water.

0:14:05 > 0:14:07Because when this comes out, you get that,

0:14:07 > 0:14:11oh, indefinable sort of wonderful smell of seaweed,

0:14:11 > 0:14:12which people love.

0:14:15 > 0:14:19Put the...queens on top of that.

0:14:21 > 0:14:24And having done that, I go for the final piece,

0:14:24 > 0:14:26which is, to me, by far the most important -

0:14:26 > 0:14:28the butter itself.

0:14:29 > 0:14:31I'm very pedantic about beurre noisette.

0:14:31 > 0:14:33I don't use a frying pan.

0:14:33 > 0:14:37I use a saucepan because a frying pan's black

0:14:37 > 0:14:41and you can't see what's going on in the bottom of the pan.

0:14:41 > 0:14:42With a saucepan, you can,

0:14:42 > 0:14:45particularly if it's got a steel lining, like this one.

0:14:45 > 0:14:47And I need to be able to judge visually

0:14:47 > 0:14:50exactly when the right point to stop the cooking is.

0:14:50 > 0:14:52Because if you take it too far,

0:14:52 > 0:14:55you've got burnt butter rather than beurre noisette.

0:14:55 > 0:14:56Beurre noisette means nutty in French

0:14:56 > 0:15:00and that's what I'm after - a sort of nutty flavour.

0:15:00 > 0:15:03Another pedantic point of mine is...

0:15:03 > 0:15:05Not quite there, but nearly.

0:15:05 > 0:15:08..is I put the lemon juice, which always goes with noisette,

0:15:08 > 0:15:12actually on the scallops, not in the butter.

0:15:12 > 0:15:16Now, that...is plumb right. Lovely, lovely flavour.

0:15:16 > 0:15:17Quite dark but not burnt.

0:15:25 > 0:15:28And finally, a little finely chopped parsley...

0:15:30 > 0:15:32..to complete the dish.

0:15:35 > 0:15:36That is delicious.

0:15:36 > 0:15:39I think I might just pop one into the old mouth there.

0:15:41 > 0:15:43Mm. You can't beat just a properly made,

0:15:43 > 0:15:45simple butter sauce like that.

0:15:50 > 0:15:52One of the great enthusiasms of running a restaurant

0:15:52 > 0:15:58is creating this calm and serene and relaxed atmosphere.

0:15:58 > 0:16:02But what makes me enjoy it so much more is the knowledge

0:16:02 > 0:16:06that 12 miles out from the Cornish coast,

0:16:06 > 0:16:08things are vastly different.

0:16:08 > 0:16:11The fish that all those people are sitting down and enjoying

0:16:11 > 0:16:16in that warmth is being caught in totally different surroundings.

0:16:23 > 0:16:27And the soup. The nightmare of that vegetable soup.

0:16:58 > 0:17:01GULLS SQUAWK

0:17:05 > 0:17:08Let me tell you what being truly seasick is like.

0:17:08 > 0:17:12It's like being as close to death as anybody would want to be.

0:17:12 > 0:17:14We've been nervous. It's so rough.

0:17:14 > 0:17:17I've never been out in anything like this before.

0:17:17 > 0:17:19Honestly, I've been frightened.

0:17:19 > 0:17:21But it's all worth it

0:17:21 > 0:17:24when you see this fish that's just come out of the cod end.

0:17:24 > 0:17:26It smells so wonderful.

0:17:26 > 0:17:29My whole desire to cook fish

0:17:29 > 0:17:33has just been given such a lift by something like this.

0:17:33 > 0:17:35And I feel really pleased with myself.

0:17:35 > 0:17:36I'm still alive.

0:17:36 > 0:17:39I'm out here in the middle of the Atlantic Ocean

0:17:39 > 0:17:41with a load of fishermen laughing at us

0:17:41 > 0:17:44cos we're so ill, but it's worth it.

0:17:44 > 0:17:46GULLS SQUAWK

0:17:48 > 0:17:51A lot of these fish just get thrown back,

0:17:51 > 0:17:55but this is the stuff that makes the classic fish soup.

0:17:55 > 0:17:57The sort of stuff that everybody else throws away.

0:17:57 > 0:17:59There's so much flavour in it.

0:17:59 > 0:18:01You can't do anything else with it

0:18:01 > 0:18:04but just put it in with all those vegetables

0:18:04 > 0:18:06and cook it for about 40 minutes

0:18:06 > 0:18:11till you've got this really intense, deep, dark flavour.

0:18:11 > 0:18:14It's a bit like the sort of flavour of a fine white Burgundy,

0:18:14 > 0:18:16that the complexity of the flavour

0:18:16 > 0:18:18just keeps going back and back and back.

0:18:20 > 0:18:21Lots of people think fish soup's

0:18:21 > 0:18:24what you put all the old ends and pieces in, but it's not.

0:18:24 > 0:18:28And look how much stuff goes in the fish soup just for four people.

0:18:28 > 0:18:30All these vegetables, all this fish.

0:18:30 > 0:18:33First of all, some onions in this pot

0:18:33 > 0:18:35with lots of olive oil - good olive oil.

0:18:35 > 0:18:36Some leeks.

0:18:36 > 0:18:39And, no, we're not bothering with too much measurement.

0:18:39 > 0:18:41You can see what we're talking about.

0:18:41 > 0:18:42Just lots of vegetables here.

0:18:42 > 0:18:45And some fennel, the herb and the root.

0:18:45 > 0:18:46It's called Florence fennel.

0:18:46 > 0:18:50Some garlic. Lots of garlic. Provencal soup after all.

0:18:50 > 0:18:52Some bay leaves. A couple of bay leaves.

0:18:52 > 0:18:55More aroma from a whole load of orange peel,

0:18:55 > 0:18:56which I dropped in there.

0:18:56 > 0:19:00Some red peppers roasted under the grill, let to blister,

0:19:00 > 0:19:03so that there's a nice, charred flavour in the soup.

0:19:03 > 0:19:05Looking for strong, robust flavours all the time.

0:19:05 > 0:19:08Some saffron. A lot of saffron. Expensive quantity.

0:19:08 > 0:19:10Very important in the fish soup.

0:19:10 > 0:19:12And finally, some tomato puree.

0:19:12 > 0:19:15Now, I'm going to leave that to sweat, as the French say,

0:19:15 > 0:19:17and to form what they call a confit -

0:19:17 > 0:19:20a confit of vegetables - for about 40 minutes

0:19:20 > 0:19:23because that is the only thing that I'm going to thicken the soup with.

0:19:23 > 0:19:27No flour, no breadcrumbs, no rice. Just the vegetables.

0:19:27 > 0:19:29And now, over to the fish.

0:19:29 > 0:19:32This is the sort of fish we use in the fish soup.

0:19:32 > 0:19:34Ling - cheap, very underrated.

0:19:34 > 0:19:36Here we have one of Ivan's lesser congers.

0:19:36 > 0:19:39Some of them go to about 15, 20ft.

0:19:39 > 0:19:41Gurnard - another underrated fish,

0:19:41 > 0:19:43used by lobstermen as bait in their pots,

0:19:43 > 0:19:44but very good flavour.

0:19:44 > 0:19:47And these wrasse, which are beautiful-looking

0:19:47 > 0:19:49and look as though they must taste wonderful,

0:19:49 > 0:19:52but, in fact, they're rather boring, but ideal material for fish soup

0:19:52 > 0:19:55cos they're very, very cheap. Good, thick fillets.

0:19:55 > 0:19:57So, into the pot first goes the wrasse fillets,

0:19:57 > 0:20:00then the dogfish, the gurnard,

0:20:00 > 0:20:03the ling and finally, the conger.

0:20:03 > 0:20:05Loads of conger in all our soup.

0:20:05 > 0:20:07Now, there's a lot of fish in there -

0:20:07 > 0:20:10about well over two pounds just for four people.

0:20:10 > 0:20:11But the more you put in there,

0:20:11 > 0:20:16the wonderful...more wonderful and thick-tasting the soup becomes.

0:20:16 > 0:20:18So, I'm just going to fry these fish fillets

0:20:18 > 0:20:20for about another five, ten minutes.

0:20:20 > 0:20:24Frying things changes their flavour and that's what I'm looking for.

0:20:24 > 0:20:26It's all nicely amalgamated.

0:20:26 > 0:20:29Now, there's one other fish ingredient or seafood ingredient

0:20:29 > 0:20:31that goes into this, which is prawns.

0:20:31 > 0:20:37The shellfish gives it a wonderful, sweet, additional fish flavour.

0:20:37 > 0:20:39Now, while I've been cooking this soup,

0:20:39 > 0:20:42I've been making some stock with a load of bones.

0:20:42 > 0:20:44Any old bones will do.

0:20:44 > 0:20:46This is the sort of thing that's gone in.

0:20:46 > 0:20:48That's a bit of conger, some bass.

0:20:48 > 0:20:52All the old fish frames from the fish filleting go in there.

0:20:52 > 0:20:55Contrary to what people think, it only takes about 20 minutes.

0:20:55 > 0:20:58You can cook it longer, you'll get more taste,

0:20:58 > 0:21:00but the taste will be glue and general bitterness.

0:21:00 > 0:21:02About four pints going in here now.

0:21:04 > 0:21:07Now, we'll leave that to simmer away for another 40 minutes -

0:21:07 > 0:21:10as long as that - to get all that flavour into the soup.

0:21:11 > 0:21:13And there are a couple of ingredients

0:21:13 > 0:21:15that I haven't put in yet.

0:21:15 > 0:21:17First of all, some tinned tomatoes.

0:21:17 > 0:21:19I used to put fresh tomatoes in

0:21:19 > 0:21:21because I thought you had to put fresh into everything.

0:21:21 > 0:21:24But, actually, English tomatoes are rather what I call vapid,

0:21:24 > 0:21:27a bit lacking in flavour for something like this fish soup.

0:21:27 > 0:21:29In addition to that, I'm going to put some orange juice in.

0:21:29 > 0:21:33That's the juice of these oranges that I took the peel off earlier.

0:21:33 > 0:21:35To squeeze this orange juice, I've got this wonderful machine.

0:21:35 > 0:21:37I was actually brought up on a farm

0:21:37 > 0:21:40where we used to castrate lambs with something like this.

0:21:40 > 0:21:43Looks as though it might be extremely painful.

0:21:43 > 0:21:45So, in they go.

0:21:45 > 0:21:49Everything now is ready to come down for another 35-odd minutes

0:21:49 > 0:21:51and that'll be that.

0:21:51 > 0:21:55I keep telling my kids this sort of passes as an outboard motor

0:21:55 > 0:21:56as well as a liquidiser.

0:21:56 > 0:21:59I think you could sort of zip up the estuary at about 40mph

0:21:59 > 0:22:01with that on the back of a small boat.

0:22:01 > 0:22:04But this will do the job in about one minute flat.

0:22:07 > 0:22:10I'm liquidising all this fish and the prawns.

0:22:10 > 0:22:12Doesn't matter about the shells at all

0:22:12 > 0:22:15cos after I've liquidised this,

0:22:15 > 0:22:19I'm just going to pass it through a sieve and the soup will be ready!

0:22:20 > 0:22:23This is better than aerobics.

0:22:23 > 0:22:26I'm really working to get this stuff through.

0:22:26 > 0:22:28But it doesn't want to be too solid.

0:22:28 > 0:22:31They don't want to be eating sort of seafood porridge,

0:22:31 > 0:22:33if you see what I mean.

0:22:33 > 0:22:36And there it is in all its wonderful, deep,

0:22:36 > 0:22:37reddy-brown splendour.

0:22:39 > 0:22:41Now, this rouille, as it's called,

0:22:41 > 0:22:43it's made with chilli...

0:22:43 > 0:22:47You can buy jars of chopped chilli.

0:22:47 > 0:22:50..garlic, saffron and just mayonnaise.

0:22:50 > 0:22:52Those float in the soup.

0:22:52 > 0:22:55And on top of all that, we sprinkle a generous amount of,

0:22:55 > 0:22:58in this case, Parmesan, but you can use Gruyere or Emmenthal

0:22:58 > 0:23:00or any hard cheese like that.

0:23:00 > 0:23:02And as is traditional in these things,

0:23:02 > 0:23:06it's only now necessary for me to try it.

0:23:08 > 0:23:09Mm!

0:23:11 > 0:23:13Mm. That is fantastic.

0:23:19 > 0:23:22I have to agree with Rick, that soup did look fantastic.

0:23:22 > 0:23:25There are so many other great soups you can do very easily at home

0:23:25 > 0:23:27if you don't fancy having a go at Rick's.

0:23:27 > 0:23:30I've got one to show you that's inspired by a recent trip to France,

0:23:30 > 0:23:31where I was this week.

0:23:31 > 0:23:33We're just coming into season. We have some peas.

0:23:33 > 0:23:35It's very simple to make and it's great.

0:23:35 > 0:23:38You can actually make this with frozen peas, like I'll do now,

0:23:38 > 0:23:41until the season's progressed. But we've got some frozen peas,

0:23:41 > 0:23:44shallots, butter, a touch of cream, some mint...

0:23:44 > 0:23:46A touch of cream? You've got a yard o' cream there.

0:23:46 > 0:23:48- I'm not going to use all of it.- Good.

0:23:48 > 0:23:50A touch of cream and some chicken stock.

0:23:50 > 0:23:52Jenny thought this was apple juice during that.

0:23:52 > 0:23:55- I thought, "Ooh, that's novel." - THEY LAUGH

0:23:55 > 0:23:58Like you put apple juice in pea soup...

0:23:58 > 0:24:00What we're going to do is basically start this off.

0:24:00 > 0:24:02We're going to chop these shallots.

0:24:02 > 0:24:04It is cooked in real time so we'll chop these nice and fine.

0:24:04 > 0:24:06I'd help, James, I really would,

0:24:06 > 0:24:09but I don't think you would need me interfering.

0:24:09 > 0:24:12Now, you didn't have an oven for years, did you, at home?

0:24:12 > 0:24:13How did you cope without an oven?

0:24:13 > 0:24:16Well, we didn't cook because we didn't have an oven.

0:24:16 > 0:24:19- But I didn't miss it. - What did you eat?

0:24:19 > 0:24:21Well, I was gigging a lot at the time.

0:24:21 > 0:24:23- We're going back some time now.- Yeah.

0:24:23 > 0:24:27And I've got quite an undemanding partner, weirdly enough.

0:24:27 > 0:24:31And he just likes sandwiches. We ate like children at a tea party.

0:24:31 > 0:24:34THEY LAUGH Just ate sandwiches!

0:24:34 > 0:24:37We'd have sandwiches and crisps and maybe, if he'd been a good boy,

0:24:37 > 0:24:40he could have jelly and ice cream afterwards.

0:24:40 > 0:24:42And then a daughter came along

0:24:42 > 0:24:48and she was fed by her nanny, mostly.

0:24:48 > 0:24:51And then, one day - this is true - she came home from...

0:24:51 > 0:24:54You should never let them go to other people's houses, children,

0:24:54 > 0:24:56cos they come home with all sorts of ideas.

0:24:56 > 0:25:00She came home saucer-eyed. She was about six.

0:25:00 > 0:25:04And she goes, "Did you know, and this is true,

0:25:04 > 0:25:07"you can make cakes in your house?"

0:25:07 > 0:25:10- THEY LAUGH - And I said...

0:25:10 > 0:25:13I said, "Not in this house, love. There's no cooker."

0:25:13 > 0:25:15And then I did try and...

0:25:15 > 0:25:17We had a microwave.

0:25:17 > 0:25:20And I got a cake mix and I thought, "I can make...

0:25:20 > 0:25:23"I can do this in a microwave. I'm sure I can.

0:25:23 > 0:25:25"You know, I'm quite an intelligent woman.

0:25:25 > 0:25:27"Just read the instructions on the back of the cake mix."

0:25:27 > 0:25:30Anyway, I put the cake mix in the microwave

0:25:30 > 0:25:31and it had a grill function

0:25:31 > 0:25:33and for some reason, I put it on the grill function.

0:25:33 > 0:25:35I grilled this cake. It looked all brown and beautiful.

0:25:35 > 0:25:39I got it out and we cut it open. It was just liquid on the inside.

0:25:39 > 0:25:42She has never trusted me ever since, my daughter. She's 19 now.

0:25:42 > 0:25:44But your daughter's not a great...

0:25:44 > 0:25:46This has kind of passed on to your daughter, really?

0:25:46 > 0:25:49It probably left her mentally scarred when she was a child.

0:25:49 > 0:25:51Yeah, she's not confident in the kitchen.

0:25:51 > 0:25:52She doesn't cook either?

0:25:52 > 0:25:55- Well, she's a very good salad maker and...- Sandwich maker?

0:25:55 > 0:25:57Salads and sandwiches.

0:25:57 > 0:25:59I have to say, Jenny, I'd love a restaurant near your house.

0:25:59 > 0:26:01You'd be in all the time, wouldn't you?

0:26:01 > 0:26:03Didn't you have a few disasters at Christmas?

0:26:03 > 0:26:06Which is probably the hardest time to cook anything.

0:26:06 > 0:26:08See, this is the stupidity and arrogance

0:26:08 > 0:26:12of somebody that can't cook but is overly optimistic,

0:26:12 > 0:26:14and, you know, think I can do anything.

0:26:14 > 0:26:18And so I said, "We're doing Christmas at our house!"

0:26:18 > 0:26:21And so we had to do this.

0:26:21 > 0:26:23And we had some dummy runs and all this kind of thing.

0:26:23 > 0:26:27We had fake Christmas dinner for about six weeks.

0:26:27 > 0:26:28Got a bit bored of it.

0:26:28 > 0:26:32Come the day, we'd been having it for six Sundays previously.

0:26:32 > 0:26:34So, we did the whole thing,

0:26:34 > 0:26:37got a bit distracted and finished the Christmas dinner.

0:26:37 > 0:26:38It was all all right.

0:26:38 > 0:26:41About four days later, I found the chipolatas in the cupboard.

0:26:41 > 0:26:43You know when you're cooking

0:26:43 > 0:26:45and you think, "I haven't got any space to put these down!

0:26:45 > 0:26:48"I'll just open this cupboard door and put them in there.

0:26:48 > 0:26:51"I'll remember them." And I didn't. And then I did Christmas lunch...

0:26:51 > 0:26:54- Am I distracting you?- No, go on. Carry on.- I did Christmas lunch.

0:26:54 > 0:26:58The recipe's on the website anyway. I can't get a word in edgeways.

0:26:58 > 0:27:00Sorry, people are more interested in this than my...

0:27:00 > 0:27:01- I'll tell you what I've got.- Go on.

0:27:01 > 0:27:05- Shallots, butter in there.- Yeah. - Frozen peas have gone in.

0:27:05 > 0:27:08Chicken stock, not apple juice. Chicken stock. Bit of double cream.

0:27:08 > 0:27:12And all I'm going to do is just basically bring this to the boil.

0:27:12 > 0:27:14And you kind of just defrost the peas, that's all.

0:27:14 > 0:27:17Then I'm going to blend it all up with some salt and pepper.

0:27:17 > 0:27:19I've whipped up some cream here. Going to add some lime zest

0:27:19 > 0:27:21- and chopped mint into there.- God!

0:27:21 > 0:27:23It's almost as easy as opening a tin.

0:27:24 > 0:27:27THEY LAUGH

0:27:27 > 0:27:29And, erm...

0:27:29 > 0:27:31Anyway, the next time I did Christmas lunch...

0:27:31 > 0:27:33This is fascinating, I know.

0:27:33 > 0:27:37But you know when you're getting things out of the oven

0:27:37 > 0:27:40and you just forget cos you don't cook on a daily basis?

0:27:40 > 0:27:41And you don't have an oven, yeah.

0:27:41 > 0:27:44- Yeah, and you're not used to ovens.- Yeah.

0:27:44 > 0:27:46So, oven novice.

0:27:46 > 0:27:48I didn't put an oven glove on.

0:27:48 > 0:27:51- Well, that's not good.- Oh!

0:27:51 > 0:27:53And my hand welded.

0:27:53 > 0:27:54I got the stuffing out.

0:27:54 > 0:27:57You know how long the stuffing's been in that hot oven?

0:27:57 > 0:27:59Got it out with my bare hand.

0:27:59 > 0:28:01And there was a funny smell and I thought,

0:28:01 > 0:28:04"Ooh, it smells a bit porky. What's that?"

0:28:04 > 0:28:07My hand, but welded to the stuffing dish.

0:28:07 > 0:28:10I had to sort of pull it away, the skin.

0:28:10 > 0:28:12I had to... It was my right hand.

0:28:12 > 0:28:17I had to eat my Christmas lunch with my left hand.

0:28:17 > 0:28:19Just a spoon in the left hand

0:28:19 > 0:28:24with my other hand in a big thing of cold water, like that.

0:28:24 > 0:28:27- Got me out of the washing up. - Now, these are the kind of stories

0:28:27 > 0:28:29that you're telling on your new tour?

0:28:29 > 0:28:32No, I'm funnier than that on my tour. These are just anecdotes.

0:28:32 > 0:28:34- These are anecdotes. - I'm doing daytime anecdotes.

0:28:34 > 0:28:37I'm just going to blend this up. Just two seconds.

0:28:37 > 0:28:40- That's a beautiful colour. - Like that. That's just the peas.

0:28:40 > 0:28:44And you add enough cream now just till you make a nice colour.

0:28:44 > 0:28:46Into there now, I'm going to add some fresh mint.

0:28:47 > 0:28:50You know, you could take that to the paint shop

0:28:50 > 0:28:54and say, "That's the colour I want for my downstairs bathroom."

0:28:54 > 0:28:56- HE LAUGHS - It's a beautiful colour.

0:28:59 > 0:29:02- My granny had a bathroom suite like that.- Lovely!

0:29:02 > 0:29:04- Avocado.- Avocado, isn't it?

0:29:06 > 0:29:10- In we go with the salt. I put some mint in there.- I can smell it.

0:29:10 > 0:29:14I cannot believe you can actually buy minted frozen peas now, but...

0:29:14 > 0:29:18- You cannot, can you?- Whatever next? - Hey, that's ridiculous.

0:29:18 > 0:29:20- You can grow your own mint. - Delia'd be liking them.

0:29:20 > 0:29:24- Now, you did a series...you did a tour last year, didn't you?- Yes.

0:29:24 > 0:29:25Doing another one.

0:29:25 > 0:29:29- Cos it was so successful. 150,000 people watched it.- Did they?

0:29:29 > 0:29:31- Yeah, that's what it says on my piece of paper here.- Gosh!

0:29:31 > 0:29:34- How many of them enjoyed it? - SHE LAUGHS

0:29:34 > 0:29:36- And you're doing it again? - Yes, I'm back on the road.

0:29:36 > 0:29:39I'm going to...I did a tour last autumn

0:29:39 > 0:29:42called Because I Forgot To Get A Pension.

0:29:42 > 0:29:43So, it was a desperate sort of...

0:29:43 > 0:29:47It's a legitimate begging around the country.

0:29:47 > 0:29:49"Give me some money. Help me."

0:29:49 > 0:29:52- Ooh, look at that. - It's not finished yet. Carry on.

0:29:52 > 0:29:54- You could have this cold as well, couldn't you?- Yeah.

0:29:54 > 0:29:57- If I keep talking.- Yeah, go on.

0:29:57 > 0:30:00- So...- Not yet.- Not yet? - Go on, carry on.

0:30:00 > 0:30:04- I'm a bad girl.- Go on. - Bad, greedy girl. Not more cream?

0:30:04 > 0:30:07- So, where are you going to? Yeah, there's loads of cream.- All over.

0:30:07 > 0:30:09God, I'm going to have a massive heart attack live on telly.

0:30:09 > 0:30:12- And there's a little bit more cream going on here.- Trying to kill me.

0:30:12 > 0:30:15Where are you going on your tour? Where are you going?

0:30:15 > 0:30:18I start in Leeds and then I'm all over. I mean, just look...

0:30:18 > 0:30:22- Oh, look, very oily now. - HE LAUGHS

0:30:22 > 0:30:25- I think he's overdone the fat content here.- No.

0:30:25 > 0:30:27There's a little bit of salad to keep you healthy there.

0:30:27 > 0:30:30- A few pea shoots. Look at that. - That is beautiful.

0:30:30 > 0:30:32- Stunning. Look at that. - That's beautiful.- In five minutes.

0:30:32 > 0:30:36- So, yes, it's the same tour, but it's been extended.- Right.

0:30:36 > 0:30:39Due to popular demand and the fact that I still haven't got a pension.

0:30:39 > 0:30:41This isn't a proper soup spoon. What do you do?

0:30:41 > 0:30:43There's not proper cutlery.

0:30:43 > 0:30:46I don't know whether I can possibly eat it.

0:30:46 > 0:30:49SHE LAUGHS Tell us what you think.

0:30:49 > 0:30:51It is genuinely...

0:30:52 > 0:30:55- Fresh?- It is genuinely delicious. - There you go.

0:30:59 > 0:31:02I'm glad you enjoyed it, Jenny, but more importantly,

0:31:02 > 0:31:04I'm glad you've invested in an oven now.

0:31:04 > 0:31:07If you'd like to try cooking any of the delicious studio recipes

0:31:07 > 0:31:10you've seen on today's show, all of those are just a click away

0:31:10 > 0:31:12at bbc.co.uk/recipes.

0:31:12 > 0:31:15Today, we're looking back at some of the best recipes

0:31:15 > 0:31:16from the Saturday Kitchen larder.

0:31:16 > 0:31:19Now, she's one of the finest chefs in the country

0:31:19 > 0:31:20and it's always a pleasure

0:31:20 > 0:31:22to welcome her to the Saturday Kitchen studio.

0:31:22 > 0:31:26So, over to you, the three-star Michelin Clare Smyth.

0:31:26 > 0:31:28- Great to have you on the show, Clare, again.- Good to be here.

0:31:28 > 0:31:30On the menu for you, something in season at the moment.

0:31:30 > 0:31:32- Coming into season anyway.- Yeah.

0:31:32 > 0:31:34Well, the very beginning of the season.

0:31:34 > 0:31:36So, we've got roast monkfish with iberico ham.

0:31:36 > 0:31:40We've got peas, broad beans, morel mushrooms and some asparagus.

0:31:40 > 0:31:43Sounds good to me. So, I know you want to get the monkfish on.

0:31:43 > 0:31:46You want me to do this little butter as well to go with it.

0:31:46 > 0:31:49- Fire away.- It's a really simple, seasonal dish

0:31:49 > 0:31:51and quite easy to do at home as well.

0:31:52 > 0:31:53Now, tell us about the restaurant

0:31:53 > 0:31:56because you've had a little bit of a refit recently when I drove past it.

0:31:56 > 0:32:00- It was closed for a number of weeks. - Yeah, we closed for five weeks

0:32:00 > 0:32:04- and, yeah, just totally refurbished the dining room.- Yeah.

0:32:04 > 0:32:07For the...this is the third new dining room we've had, actually,

0:32:07 > 0:32:11in the 15 years the restaurant's been open, which is pretty unusual.

0:32:11 > 0:32:14- Yeah.- A complete refurb and new design.

0:32:14 > 0:32:15But it's really beautiful.

0:32:15 > 0:32:17I'm really happy how it's turned out.

0:32:17 > 0:32:18Did you get a new kitchen or not?

0:32:18 > 0:32:23- We just sort of tidied the kitchen up a little bit.- Right.- It's...

0:32:23 > 0:32:25The kitchen is only six years old,

0:32:25 > 0:32:27so, yeah, get a few more years out of it yet.

0:32:27 > 0:32:29Few more years yet. So, the monkfish has gone in.

0:32:31 > 0:32:33- Yeah, we're just going to roast the monkfish up.- Yeah.

0:32:33 > 0:32:38- Whilst that's roasting, I'm going to start cooking the morels.- Right.

0:32:38 > 0:32:40Nice little warm pan here.

0:32:40 > 0:32:43- So, these are fresh morels that we've got in here.- Yes, they are.

0:32:43 > 0:32:47Yeah. But, obviously, people can use the dried ones

0:32:47 > 0:32:49cos they're quite difficult to get a hold of.

0:32:49 > 0:32:51They are, and they can be quite expensive as well.

0:32:51 > 0:32:54So, I'm just going to start with a little bit of butter.

0:32:54 > 0:32:56- I'm going to take some of your shallots there.- Yeah.

0:32:58 > 0:33:00Where do you get your inspiration from

0:33:00 > 0:33:02for a three-Michelin-star menu?

0:33:02 > 0:33:03Where does that come from?

0:33:03 > 0:33:07It's quite...it kind of comes from everywhere.

0:33:07 > 0:33:10It comes from produce, really.

0:33:10 > 0:33:14You know, it's trying to find seasons, the produce,

0:33:14 > 0:33:18great suppliers, great producers of stuff.

0:33:18 > 0:33:21Erm, yeah, and obviously, your training

0:33:21 > 0:33:24and sort of background as well has got a lot to do with it.

0:33:26 > 0:33:29- We'll sweat those down a little bit. - So, the morels have gone in?- Yeah.

0:33:29 > 0:33:31Just going to sweat them a little bit

0:33:31 > 0:33:34and then I'll put some white wine and some stock in there.

0:33:34 > 0:33:37- Then we'll get a little bit of colour on this monkfish.- Yeah.

0:33:37 > 0:33:38Then I'm going to pop it into the oven.

0:33:40 > 0:33:42Little bit of butter in there, James.

0:33:42 > 0:33:46If I can borrow that just to cook my butter in there as well.

0:33:46 > 0:33:49- I know you like a little bit of butter in there.- A little bit, yeah.

0:33:49 > 0:33:52Shallots, garlic, mushrooms - they're going to go in.

0:33:52 > 0:33:54Making a little butter to go with, to finish it off.

0:33:54 > 0:33:57Just to stir into the peas. I think it's a really nice butter

0:33:57 > 0:33:59that you can just pop into the freezer.

0:33:59 > 0:34:00You can put it on top of anything, really.

0:34:00 > 0:34:02You could put it on top of a bit of steak.

0:34:02 > 0:34:04- Do you want me to pop that in the oven?- Yes, please.

0:34:04 > 0:34:07- OK, how long does this take? - About four minutes in the oven.

0:34:07 > 0:34:10- Four minutes. Quite a high oven. - Yeah.- That goes straight in.

0:34:10 > 0:34:13I'm just going to put a little bit of white wine

0:34:13 > 0:34:16into the morels there.

0:34:16 > 0:34:19- Going to move this over. - There we go. You can use that.

0:34:20 > 0:34:23- Just reduce the white wine a touch. - Yeah.- Some chicken stock in there.

0:34:25 > 0:34:28Now, you have a particular way of cooking these asparagus as well,

0:34:28 > 0:34:31- don't you, which is slightly different?- Yeah.

0:34:31 > 0:34:33I think we cook a lot of the vegetables

0:34:33 > 0:34:36- and things at the restaurant very simply.- Right.

0:34:36 > 0:34:38We don't like to...

0:34:38 > 0:34:41- It kind of makes its own sauce as well when we're cooking it.- Yeah.

0:34:41 > 0:34:44It's almost just seizing all the flavour into it.

0:34:45 > 0:34:47I'm just going to prep those now.

0:34:47 > 0:34:51And that butter you're making is actually originally

0:34:51 > 0:34:54from a snail butter recipe that we used to use

0:34:54 > 0:34:58with Dijon mustard in it, a little bit of ham.

0:34:58 > 0:35:01Cos when people have this idea of a three-star menu,

0:35:01 > 0:35:02they think it's massively complicated.

0:35:02 > 0:35:05Elements of it can be quite straightforward and simple.

0:35:05 > 0:35:06Yeah, I think so.

0:35:06 > 0:35:10I mean, it's all about precision in cooking. Quality and precision.

0:35:10 > 0:35:12I think Paul will agree with me on that.

0:35:12 > 0:35:14I mean, Paul, how long did you work with me for

0:35:14 > 0:35:16at Hospital Road? Three years?

0:35:16 > 0:35:18- I was there for three years, yeah.- Yeah.

0:35:18 > 0:35:21- I mean, we've got a few stories. - He's not saying anything, you see?

0:35:21 > 0:35:25Yeah, we've got a few stories.

0:35:25 > 0:35:28But, yeah, I mean, it's all about quality ingredients

0:35:28 > 0:35:31and trying to find the best produce all of the time.

0:35:31 > 0:35:34- And, yeah, precision, really.- Yeah.

0:35:34 > 0:35:37And consistency, like you were saying, it's just...

0:35:37 > 0:35:40- Yeah, absolutely. - Over and over again.

0:35:40 > 0:35:42Yeah, and it takes a lot of focus.

0:35:42 > 0:35:45So, you'd normally do this with snails, you were saying?

0:35:45 > 0:35:47Yeah, it's a really nice...

0:35:47 > 0:35:49Just sweat down the button mushrooms,

0:35:49 > 0:35:51the shallots, garlic, parsley.

0:35:51 > 0:35:54A little bit of chopped ham in there is really nice.

0:35:54 > 0:35:56Mustard and almonds.

0:35:56 > 0:35:59We put ground almonds into it cos when you're putting the snails in,

0:35:59 > 0:36:01it helps absorb the butter and stick to the snails,

0:36:01 > 0:36:03which is really nice.

0:36:03 > 0:36:05So, we wrap that in clingfilm. That can go in the fridge.

0:36:05 > 0:36:07- That's just the ham in there as well.- Yeah.

0:36:07 > 0:36:12We've got one that's in here, which we did this morning.

0:36:13 > 0:36:15So, you were talking about the asparagus.

0:36:15 > 0:36:18- Just coming into season now? - Yeah, just coming in.

0:36:18 > 0:36:20It's probably some of the first we've seen, I think.

0:36:20 > 0:36:23Yeah, I think...we've just got it coming from Wales this week.

0:36:23 > 0:36:24This is the first one.

0:36:24 > 0:36:27Sort of a little microclimate there, that it starts.

0:36:27 > 0:36:29Put that one there.

0:36:30 > 0:36:32OK, so, we're just going to put it into a hot pan

0:36:32 > 0:36:34with a little bit of olive oil.

0:36:35 > 0:36:38- But you're cooking this really quickly?- Really quickly.

0:36:40 > 0:36:44- Little bit of salt. - I'll lift this off and have a look.

0:36:48 > 0:36:50So, that's just chicken stock in there?

0:36:50 > 0:36:53- Little bit of stock in there, yeah. - Right. So, no need to blanch it?

0:36:53 > 0:36:56- You just cook that with the olive oil and chicken stock?- Yeah.

0:36:56 > 0:36:59We're going to do the same thing with the peas and the broad beans.

0:36:59 > 0:37:01Going to actually put a bit of butter into the peas, though.

0:37:01 > 0:37:02Turn that up for you.

0:37:04 > 0:37:07Just check that's OK. Those are just braising away.

0:37:08 > 0:37:10Pop the peas in.

0:37:10 > 0:37:12It's a really quick, simple way to cook things, like this.

0:37:15 > 0:37:17Few of those, little bit of salt.

0:37:20 > 0:37:23So, when you had your five weeks off travelling around,

0:37:23 > 0:37:26what ingredient did you find the most fascinating for you

0:37:26 > 0:37:27on your new menu?

0:37:27 > 0:37:32Well, I was up in Cumbria, so I was visiting the farmers and stuff.

0:37:32 > 0:37:34They were... Actually, on Paul's menu,

0:37:34 > 0:37:37I ate some Herdwick mutton, which was fantastic.

0:37:37 > 0:37:40- Right.- And really, really delicious.

0:37:40 > 0:37:45And, you know, talking with a farmer and he's saying to me,

0:37:45 > 0:37:47"Mutton's a by-product of lamb."

0:37:47 > 0:37:50So, if we're all going to eat lamb, we have to eat mutton as well.

0:37:50 > 0:37:51So, it just makes sense.

0:37:51 > 0:37:54And, really, talking with those people make you understand that,

0:37:54 > 0:37:56so I want to put it on my lunch menu now

0:37:56 > 0:37:59just to sort of balance out life, really.

0:37:59 > 0:38:01The circle of life. That's how it's got to be.

0:38:01 > 0:38:03Cos also there's that in between sort of lamb and mutton -

0:38:03 > 0:38:06the hogget around sort of December time,

0:38:06 > 0:38:09December/January time, which is also really good.

0:38:09 > 0:38:11Yeah, it's absolutely delicious. Yeah.

0:38:11 > 0:38:14Right, well, I'm going to get the fish out, so you can check that.

0:38:15 > 0:38:19- You can just taste these. - This has had four minutes exactly.

0:38:19 > 0:38:21Now, of course, all of today's studio recipes,

0:38:21 > 0:38:23including this one from Clare, are on our website.

0:38:23 > 0:38:26Go to bbc.co.uk/saturdaykitchen.

0:38:26 > 0:38:29All right, I'll just cover this over with the butter.

0:38:30 > 0:38:33Yeah, and we'll just rest that monkfish for about a minute

0:38:33 > 0:38:37- whilst this is finishing off. - Right.- Pop in our broad beans.

0:38:37 > 0:38:39The key to this is basically allow it

0:38:39 > 0:38:41- to rest just a touch, isn't it?- Yeah.

0:38:42 > 0:38:44So, I'll lift that off

0:38:44 > 0:38:46cos you're going to top this with some...

0:38:46 > 0:38:50- Yeah, we've got some beautiful iberico ham here...- Yeah.

0:38:50 > 0:38:54..which is just going to melt over the top.

0:38:54 > 0:38:57The fat of that just melts right over the top of the monkfish.

0:38:57 > 0:38:59I've seen it often done with lardo as well,

0:38:59 > 0:39:02- which is the same sort of thing. - Exactly the same sort of thing.

0:39:02 > 0:39:06I'm just going to wrap that around there. Let it sit and melt.

0:39:08 > 0:39:10And I've got my butter here ready.

0:39:10 > 0:39:13- Yeah, we're just going to pop some of that into the peas.- Yeah.

0:39:16 > 0:39:18- This is great cos you can freeze this as well, can't you?- Yeah.

0:39:18 > 0:39:20Good thing with that.

0:39:22 > 0:39:23So, I think we're almost there.

0:39:23 > 0:39:25You just pop that into the peas, let it melt in.

0:39:27 > 0:39:29What do we need? Spoons.

0:39:30 > 0:39:33And if people were using the dried morels,

0:39:33 > 0:39:36would you use cold or warm water maybe?

0:39:36 > 0:39:38- I'd put a little bit of warm water on there.- Yeah.

0:39:41 > 0:39:44We'll just stir all that lovely butter in and also...

0:39:44 > 0:39:45You get the colour in that way as well.

0:39:45 > 0:39:49Yeah, also, I think that this butter's really good

0:39:49 > 0:39:51if you're roasting mushrooms as well.

0:39:51 > 0:39:52And you can just sort of fry it up

0:39:52 > 0:39:55- if you've got girolles coming into the summer...- Yeah.

0:39:56 > 0:39:58..which is great.

0:39:59 > 0:40:00That asparagus is ready.

0:40:00 > 0:40:04So, how many seats is in the one in Royal Hospital Road, then?

0:40:04 > 0:40:06- It's 44 in total.- Right.

0:40:07 > 0:40:11- I presume you do that lunch and dinner.- Yeah.

0:40:11 > 0:40:13We do, yeah, about 50 covers for dinner,

0:40:13 > 0:40:17about 40 for lunch every day, which keeps us out of trouble.

0:40:21 > 0:40:23OK, that's about ready.

0:40:23 > 0:40:26- Right, I'll switch that off. Ready when you are.- OK.

0:40:28 > 0:40:32The great thing about this is it's almost self-saucing

0:40:32 > 0:40:35because you've got all that wonderful, sort of buttery peas

0:40:35 > 0:40:39and all the herbs and everything already in there.

0:40:39 > 0:40:42- And the broad beans, you've just basically de-podded those.- Yeah.

0:40:42 > 0:40:46Peeled them, obviously. Taken the little white bits out.

0:40:46 > 0:40:48What we do in Michelin-starred restaurants.

0:40:50 > 0:40:53- Was that your job when you were there?- Shelling the peas?

0:40:53 > 0:40:55- Shelling the peas.- Yeah. - HE LAUGHS

0:40:55 > 0:40:58- And then cutting them in half. - And then cutting them in half.- Yeah.

0:40:59 > 0:41:03- And all of the...yeah, the baby onions.- Yeah.

0:41:06 > 0:41:09So, and then we've got a few just little broad bean flowers,

0:41:09 > 0:41:10which are absolutely stunning.

0:41:10 > 0:41:13And this is actually one of the guys down near Poole

0:41:13 > 0:41:14that grows these for us.

0:41:15 > 0:41:18Now, you've got one of these that you test the fish as well.

0:41:18 > 0:41:21Yeah, I didn't use it just now, but just a little spike.

0:41:21 > 0:41:26Steak, everything - just poke it in and just feel the temperature of it.

0:41:26 > 0:41:28And it's...I mean, chefs don't know when things are cooked.

0:41:28 > 0:41:31- We have to check as well.- Yeah. - I couldn't live without that.

0:41:31 > 0:41:34- And the broad bean flowers? - Yeah.- Tell us what that is again.

0:41:34 > 0:41:37OK, it's roast monkfish with iberico ham, peas,

0:41:37 > 0:41:38broad beans, morels and asparagus.

0:41:38 > 0:41:40How good does that look?

0:41:45 > 0:41:46It looks fantastic.

0:41:46 > 0:41:50You know it's going to taste fantastic as well.

0:41:50 > 0:41:52Now, a quick word of advice.

0:41:52 > 0:41:55Don't take the mick out of this one. THEY LAUGH

0:41:55 > 0:41:59- I'll try not to.- Tell us what you think of that one, then, sir.

0:42:02 > 0:42:04- Well...- That monkfish.

0:42:04 > 0:42:05The great thing about monkfish is

0:42:05 > 0:42:08we used to give it away, really, back then.

0:42:08 > 0:42:10But nowadays, it's become hugely popular.

0:42:10 > 0:42:12- I think a victim of its own success, really.- It is.

0:42:12 > 0:42:14Chefs have been telling how fantastic it is

0:42:14 > 0:42:15and the price keeps going up.

0:42:15 > 0:42:18Yeah, and it's almost priced off people's menus these days.

0:42:18 > 0:42:20- It's a nice nose-to-tail fish. - Really is lovely.

0:42:20 > 0:42:22- Happy with that?- Yeah.

0:42:27 > 0:42:28So simple and so tasty.

0:42:28 > 0:42:31Now, if you can't get hold of iberico ham,

0:42:31 > 0:42:34Parma ham or lardo would work really well too.

0:42:34 > 0:42:35Next up is Keith Floyd.

0:42:35 > 0:42:37He's celebrating some of Norfolk's finest food

0:42:37 > 0:42:40as he continues his adventure through Britain and Ireland.

0:42:40 > 0:42:43He's got a recipe for the perfect potted shrimps lined up today,

0:42:43 > 0:42:47or as he likes to call it, potted shrimps the hard way.

0:42:48 > 0:42:50KEITH FLOYD: In the words of the master -

0:42:50 > 0:42:52and I hardly think you need reminding that I refer,

0:42:52 > 0:42:54of course, to Ernest... I mean Noel Coward,

0:42:54 > 0:42:58Norfolk is, in a phrase, terribly, terribly flat.

0:42:58 > 0:42:59But East Anglia,

0:42:59 > 0:43:03once the kingdom of that wonderful Saxon king Wuffingas -

0:43:03 > 0:43:04great name, great bloke -

0:43:04 > 0:43:07has always been one of Europe's rich melting pots.

0:43:07 > 0:43:09This is where the Norse, the Danes and the Flemish,

0:43:09 > 0:43:13not to mention some brilliant thriller writers, decided to settle.

0:43:13 > 0:43:17And the region became prosperous from wool, weaving and corn.

0:43:17 > 0:43:20Despite the polyglot influence - that's this week's word -

0:43:20 > 0:43:22it's managed to retain a unique character.

0:43:22 > 0:43:23Although, on the surface,

0:43:23 > 0:43:26it seems to be the epitome of peaceful, merry England,

0:43:26 > 0:43:28its reticence belies the strong character

0:43:28 > 0:43:30that's reflected in the recipes and produce.

0:43:30 > 0:43:32Not to mention Oliver Cromwell,

0:43:32 > 0:43:35who, like myself, was a very misunderstood man.

0:43:37 > 0:43:40Notwithstanding Oliver's peccadilloes -

0:43:40 > 0:43:41that's next week's word -

0:43:41 > 0:43:43he wouldn't approve of plans to dredge the seabed,

0:43:43 > 0:43:46the habitat of shrimps, whelks and mussels,

0:43:46 > 0:43:47in order to build motorways.

0:43:47 > 0:43:50While I was there, not that I have any political aspirations

0:43:50 > 0:43:53or a desire to interfere, there were plans afoot

0:43:53 > 0:43:55that could put an end to this plentiful source of seafood.

0:43:56 > 0:44:00I have a fine time, don't I? Cruising down the river.

0:44:00 > 0:44:04Late afternoon, early spring - absolutely idyllic.

0:44:04 > 0:44:08I'm headed for the Wells Bar, which is not, for once, a pub.

0:44:08 > 0:44:12This hell of white water with teeth like bananas ahead of us,

0:44:12 > 0:44:13that is the Wells Bar.

0:44:13 > 0:44:15Beyond them are the shrimp grounds.

0:44:15 > 0:44:17And on this little boat, The Romulus,

0:44:17 > 0:44:19we're going to throw some nets or whatever they do -

0:44:19 > 0:44:21I don't know cos I haven't done it yet -

0:44:21 > 0:44:22and for sure as eggs is eggs,

0:44:22 > 0:44:25we ain't already got some in the oven or in the deepfreeze,

0:44:25 > 0:44:28we're going to catch these delicious little brown shrimps

0:44:28 > 0:44:31and I'm going to cook you some proper potted shrimps.

0:44:31 > 0:44:34But in short, the title of this little cooking sketch is

0:44:34 > 0:44:36potted shrimps the hard way.

0:44:43 > 0:44:46The shrimp, or even better still, crangon vulgaris,

0:44:46 > 0:44:47is a totally inadequate word

0:44:47 > 0:44:50for up to 2,000 different species of crustacean.

0:44:50 > 0:44:53These little brown relatives of crabs, crayfish and lobsters

0:44:53 > 0:44:54have a funny habit,

0:44:54 > 0:44:57rather like most senior BBC personnel,

0:44:57 > 0:44:58of swimming backwards.

0:44:58 > 0:45:00No names, no pack drill.

0:45:01 > 0:45:05So, these, then, these little things here,

0:45:05 > 0:45:07are the freshest little brown shrimps

0:45:07 > 0:45:09I think you're ever going to see.

0:45:09 > 0:45:11No wonder they're so expensive, though.

0:45:11 > 0:45:13I mean, that's not exactly a huge catch, is it,

0:45:13 > 0:45:15for four or five hours trawling?

0:45:15 > 0:45:17And it's jolly hard work. I mean, they did have a winch,

0:45:17 > 0:45:19they could pull it in by machinery,

0:45:19 > 0:45:21but there just weren't enough to justify it.

0:45:21 > 0:45:24And do you know, I was, in fact, going to cook these on the boat -

0:45:24 > 0:45:26potted shrimps my way - but it's a bit rough,

0:45:26 > 0:45:28it's a bit choppy and it's not easy to do it.

0:45:28 > 0:45:31In fact, I could hardly open the caviar I had for my lunch.

0:45:31 > 0:45:33My hand slipped on the tin opener.

0:45:33 > 0:45:36So, to get back behind the breakwater, in the calm waters

0:45:36 > 0:45:38and do these things with a bit of butter,

0:45:38 > 0:45:39bit of mace and stuff like that.

0:45:45 > 0:45:48The man who wrote that stuff about those who go down to the sea

0:45:48 > 0:45:51and do their business in small boats knew exactly what he was on about.

0:45:51 > 0:45:54So, don't whinge about the price of a saucer full of fresh shrimps,

0:45:54 > 0:45:57or for that matter, anything that's won from the unforgiving sea.

0:46:01 > 0:46:02But at Wells-next-the-Sea,

0:46:02 > 0:46:05the serious business of preparing shrimps continues,

0:46:05 > 0:46:09as it has done for the past 500 years or more...or less.

0:46:09 > 0:46:12You'll notice that these little boats have shrimp boilers on board.

0:46:12 > 0:46:16This is to ensure maximum freshness, flavour and taste.

0:46:16 > 0:46:19But sifting these little beauties reminded me of those days

0:46:19 > 0:46:23when you went blackberrying - one for you, one for the basket.

0:46:23 > 0:46:26And, indeed, just the smell of freshly boiled shrimps

0:46:26 > 0:46:27wafting on this cool April evening

0:46:27 > 0:46:31became one of the most endearing memories of Norfolk.

0:46:31 > 0:46:33867.

0:46:35 > 0:46:39868.

0:46:39 > 0:46:40I actually think that's enough.

0:46:40 > 0:46:44I mean, this is the freshest and the biggest potted shrimp in the world.

0:46:44 > 0:46:46It is, as we say, from trawler to table

0:46:46 > 0:46:50in only, actually, five and three-quarter hours.

0:46:50 > 0:46:51It was a very quick preparation.

0:46:51 > 0:46:54But look at the little beauties. Aren't they fabulous?

0:46:56 > 0:46:58Brown Norfolk shrimps.

0:46:58 > 0:47:00You need - it's very important -

0:47:00 > 0:47:04some melted butter, which I've melted on the galley below.

0:47:04 > 0:47:07And you've got to skim off this scum from the top

0:47:07 > 0:47:12because you don't want that to ruin the dish.

0:47:12 > 0:47:15All you otherwise need to make this superb thing

0:47:15 > 0:47:18is...a good pinch of mace.

0:47:19 > 0:47:20Into there.

0:47:20 > 0:47:23Quite a lot of mace because we've got enough shrimps here

0:47:23 > 0:47:25for a little army.

0:47:25 > 0:47:27Stir the mace in.

0:47:27 > 0:47:32Lots and lots of grinds of lovely black pepper.

0:47:32 > 0:47:35It's quarter to seven on this lovely April evening

0:47:35 > 0:47:38and my little fingers are frozen.

0:47:38 > 0:47:39They really are.

0:47:44 > 0:47:47It does worry me, though, as I tuck into these

0:47:47 > 0:47:49and prepare these, this aggregate thing.

0:47:49 > 0:47:53I know nothing about politics and stone dredging and stuff like that,

0:47:53 > 0:47:55but it does seem to me a bit worrying

0:47:55 > 0:47:58that if they do dredge up this 140 square miles around here,

0:47:58 > 0:48:00we're going to lose these sorts of things,

0:48:00 > 0:48:04and the whelks and stuff, and that would be a bad, bad thing.

0:48:04 > 0:48:07So, the White Fish Authority and everybody must get behind it

0:48:07 > 0:48:10and make sure it doesn't happen, whoever the responsible people are.

0:48:10 > 0:48:14Right, the mace - the powdered mace - black pepper

0:48:14 > 0:48:19and then you simply pour in this wonderful melted butter

0:48:19 > 0:48:22till it comes to the top, like that,

0:48:22 > 0:48:28so that, when it sets, you have a golden crust of butter.

0:48:28 > 0:48:30And we won't even bother to put that in the fridge.

0:48:30 > 0:48:32I think we'll just leave it here for about an hour or two

0:48:32 > 0:48:35and I'll have to take it on into the next cooking sketch

0:48:35 > 0:48:38because it's ten to seven and although it's Norfolk,

0:48:38 > 0:48:40they're open in a couple of minutes, so I'm off.

0:48:45 > 0:48:47And so to the US base at Mildenhall

0:48:47 > 0:48:49in my armoured potted shrimp carrier...

0:48:49 > 0:48:51Brilliant piece of saluting, by the way.

0:48:51 > 0:48:55..and a quick rundown on American food from Sergeant Joey Garcia.

0:48:56 > 0:49:01If you're down in Florida and Georgia, the Kentucky area,

0:49:01 > 0:49:05they have a tendency to make their fried chicken a little spicier.

0:49:05 > 0:49:07Whereas compared to the north, it's more crispier

0:49:07 > 0:49:10- and greasy foods up north.- Yeah.

0:49:10 > 0:49:12Then you head up towards the west

0:49:12 > 0:49:15and they have a tendency to make chicken a little more extravagant,

0:49:15 > 0:49:17like adding...sauteing in the...

0:49:17 > 0:49:19Sauteing chicken and then frying it.

0:49:20 > 0:49:24But me, I just eat. I eat anything. I love chicken.

0:49:24 > 0:49:29Tell me, have you eaten any British food while you've been here?

0:49:29 > 0:49:30Yeah, when I'm off duty.

0:49:30 > 0:49:32I like to try different things,

0:49:32 > 0:49:35like, I believe it's called Yorkshire pudding.

0:49:35 > 0:49:39- Right.- And the traditional Sunday English dinner.

0:49:51 > 0:49:53Have a nice day.

0:49:55 > 0:49:58It's brilliant, isn't it? The flying suit.

0:49:58 > 0:50:00Getting into the American way of life is quite fantastic,

0:50:00 > 0:50:03but also armed with the imperial British potted shrimps.

0:50:03 > 0:50:05Anyway, I've never been to the States before.

0:50:05 > 0:50:08This is the closest I've been to it for some real American cooking -

0:50:08 > 0:50:12black-eyed beans, fried chicken and stuff like that - and I can't wait.

0:50:17 > 0:50:19Far too hot in here for the flying suit,

0:50:19 > 0:50:21but an American mint julep really cools you down.

0:50:21 > 0:50:24I've some us chums here, one of whom is a sergeant.

0:50:24 > 0:50:27- Sergeant, please.- Yes? - Sergeant Susan Locke, isn't it?- Yes.

0:50:27 > 0:50:30- What are you doing here? - I'm cooking.

0:50:30 > 0:50:33Right. What are you cooking? What are these things?

0:50:33 > 0:50:34Richard, climb in behind our shoulders.

0:50:34 > 0:50:36What is this lady doing, please?

0:50:36 > 0:50:39You have to treat me as a simple English native, OK?

0:50:39 > 0:50:41Cos I haven't been to America before.

0:50:41 > 0:50:44She's doing Southern fried chicken with her own recipe.

0:50:44 > 0:50:46What is special about your recipe?

0:50:46 > 0:50:49- It's not her recipe. It's MY recipe. - Oh, right. Sorry.

0:50:49 > 0:50:54- We're doing the wrong person here. - Right. What is your special recipe?

0:50:54 > 0:50:57Tell me about it. SHE LAUGHS

0:50:57 > 0:50:59My special recipe - what I do before

0:50:59 > 0:51:01is after I clean the chicken and stuff,

0:51:01 > 0:51:06- I marinate it in red pepper, a little ginger...- Right.

0:51:06 > 0:51:08..some hot sauce,

0:51:08 > 0:51:11erm, white pepper and a little chicken base.

0:51:11 > 0:51:13Marinate it in there.

0:51:13 > 0:51:16Marinate it for a while and stick it in the walk-in refrigerator.

0:51:16 > 0:51:19- Then, afterwards, I have egg wash and flour mixture.- Right.

0:51:19 > 0:51:22Just regular flour and egg wash milk in it.

0:51:22 > 0:51:25And I dip the chicken in there, dip it in flour

0:51:25 > 0:51:28- and then I double-dip it again, which makes it crunchy.- Crunchy.

0:51:28 > 0:51:30Brilliantly crunchy. Can I have a quick...?

0:51:30 > 0:51:34Excuse me, I know this is going to deprive some poor airman, but...

0:51:34 > 0:51:36THEY LAUGH

0:51:36 > 0:51:41- Gosh!- It's very good. It's really good.

0:51:41 > 0:51:43- What's happening here? - These are black-eyed peas.

0:51:43 > 0:51:45What, from the song, like...?

0:51:45 > 0:51:47It was the 3rd of June Another dusty Delta day.

0:51:47 > 0:51:48- Isn't it?- Yes, that's right.

0:51:48 > 0:51:51Papa said, "Pass the black-eyed peas."

0:51:51 > 0:51:54- And what else is in here?- They're made with ham hocks and onions.

0:51:56 > 0:51:59Then cooked for about eight hours in their own sauce.

0:51:59 > 0:52:00That is fabulous.

0:52:00 > 0:52:02This is...

0:52:03 > 0:52:06Well, I mean, that is like a sort of cassoulet,

0:52:06 > 0:52:08like a French dish of beans and pork and stuff.

0:52:08 > 0:52:10I think it's absolutely fabulous.

0:52:10 > 0:52:11I've been making these things, you see.

0:52:11 > 0:52:13This is a very, very British kind of dish.

0:52:13 > 0:52:15Richard knows I made it on a fishing trawler.

0:52:15 > 0:52:17I actually went out and caught these myself,

0:52:17 > 0:52:20shelled every single one of them, melted the butter in.

0:52:20 > 0:52:21Look at that face.

0:52:21 > 0:52:24I didn't do that to your okra and to your black-eyed peas.

0:52:24 > 0:52:27Well, it might taste very good, but it just doesn't look very good.

0:52:27 > 0:52:29Look, OK. These are what?

0:52:29 > 0:52:31These, you've made. These are what, these?

0:52:31 > 0:52:34- Corn breads.- These are corn breads. Individual corn bread. Right.

0:52:34 > 0:52:39And I reckon my potted shrimps on top of your corn bread

0:52:39 > 0:52:41as a little aperitif to a meal...

0:52:42 > 0:52:44..you would really enjoy them. I think you will.

0:52:44 > 0:52:48And I'd like you to taste some and see. Now, it's perfectly OK.

0:52:48 > 0:52:50If you say they're dreadful,

0:52:50 > 0:52:53we will, of course, edit this whole sequence from...

0:52:53 > 0:52:55- THEY LAUGH ..from the programme.- Of course.

0:52:55 > 0:52:58- Of course.- You see, so... But tell me.

0:52:58 > 0:53:02- Mm.- See what you think. - Is it really good?- Mm.

0:53:03 > 0:53:05These are cooked with...just boiled

0:53:05 > 0:53:10and then mixed up with melted butter and mace and black pepper.

0:53:10 > 0:53:12- It needs a little bit of salt. - Tastes like shrimp.

0:53:12 > 0:53:15- It's lovely, though. - It does. Tastes just like shrimp.

0:53:15 > 0:53:17The corn bread kind of overpowers it a little.

0:53:17 > 0:53:19It is shrimp. Good.

0:53:19 > 0:53:22- You don't need more salt, do you think?- Yes, I do.

0:53:22 > 0:53:24I don't think I'll open up a potted shrimp factory

0:53:24 > 0:53:25in Memphis, Tennessee.

0:53:25 > 0:53:27I think I'll go and have another mint julep

0:53:27 > 0:53:29with some people who really appreciate me.

0:53:29 > 0:53:32See you later, girls. Bye! THEY LAUGH

0:53:33 > 0:53:36- Who was that schmuck? - THEY LAUGH

0:53:37 > 0:53:39BBC commissionaires would do well

0:53:39 > 0:53:41to take this guy's correspondence course.

0:53:41 > 0:53:42He's brilliant.

0:53:42 > 0:53:44Even so, I feel a little hurt that my potted shrimps

0:53:44 > 0:53:46didn't meet with Auntie Sam's approval.

0:53:46 > 0:53:49I'd love to know what they were saying behind my back,

0:53:49 > 0:53:51the little monkeys. Never mind.

0:53:51 > 0:53:53I booked a table for lunch at Congham Hall,

0:53:53 > 0:53:55cooked by ace chef Robert Harrison.

0:53:55 > 0:53:57It's time in the programme for a piece of serious cooking

0:53:57 > 0:54:00and I'm going to take a back seat here and let Robert,

0:54:00 > 0:54:02my old mate, cook some scallops for us.

0:54:02 > 0:54:04I know he's already got some chopped shallots,

0:54:04 > 0:54:05little bits of chopped bacon.

0:54:05 > 0:54:08That's a julienne of vegetables. What are the vegetables in there?

0:54:08 > 0:54:10In this case, it's a mixture of peppers -

0:54:10 > 0:54:13green, red, white peppers, carrots, celery, leeks.

0:54:13 > 0:54:15But anything you want, really. Anything that takes your fancy.

0:54:15 > 0:54:16Some fresh...

0:54:16 > 0:54:18And that's the really good, exciting thing -

0:54:18 > 0:54:21- fresh, chopped basil. - That's the main ingredient.

0:54:21 > 0:54:23- This is lime juice. - That's right, yes.- Lime juice.

0:54:23 > 0:54:26And some excellent Norfolk fresh scallops

0:54:26 > 0:54:29and a bit of Gewurztraminer, as the wine to do it.

0:54:29 > 0:54:31So, what do we actually do?

0:54:31 > 0:54:33- Right, shall I start cooking? - Yes, please.- OK.

0:54:33 > 0:54:35You put the butter in the pan.

0:54:35 > 0:54:37Get it very, very hot and we fry the shallots and the bacon.

0:54:37 > 0:54:41Shallots first, and then the bacon. Very, very hot, but no colour.

0:54:41 > 0:54:42It's very important.

0:54:42 > 0:54:45Those have got to start off on their own before the bacon goes in.

0:54:45 > 0:54:47- No, the bacon at the same time.- Right.

0:54:47 > 0:54:49- Lovely, and about half of that. - And half.

0:54:50 > 0:54:52- As quick as you can.- Right, yes. HE LAUGHS

0:54:54 > 0:54:57- So, really, really well. No colour whatsoever.- Right.

0:54:57 > 0:54:59So, now it's time for the scallops. Lightly season.

0:55:03 > 0:55:05- Throw it in. - You in on that, Richard?

0:55:07 > 0:55:09Scallops, shallots and bacon at this stage.

0:55:09 > 0:55:12Again, no colour, and we put the scallops until they're just opaque.

0:55:12 > 0:55:15No more. Otherwise, they get very tough, very chewy.

0:55:17 > 0:55:19- We fry them up quite well.- Right.

0:55:19 > 0:55:22And now the second main ingredient, the Gewurztraminer.

0:55:22 > 0:55:25- And how much of that is that? - Erm, more.

0:55:27 > 0:55:29More, more. That's fine, that's fine.

0:55:30 > 0:55:33- And the lime juice, please. - The lime juice.

0:55:33 > 0:55:34Whoa!

0:55:35 > 0:55:37- Too much lime juice. - I put too much lime juice in.

0:55:37 > 0:55:40You'll be eating this, I take it.

0:55:40 > 0:55:42So, at this stage, they're quite opaque.

0:55:42 > 0:55:46They're fine. We take them out, keep them warm and later on,

0:55:46 > 0:55:48- we can put them back in just to finish cooking.- Right.

0:55:48 > 0:55:51And, again, it's very important not to overcook scallops

0:55:51 > 0:55:52or boil them, et cetera.

0:55:53 > 0:55:56OK. So, those go to one side for the second.

0:55:56 > 0:56:01They go to one side. We've reduced the liquid with that lime juice.

0:56:01 > 0:56:03- Then we're going to add butter, as in a beurre blanc.- Sure.

0:56:03 > 0:56:07So, that sauce has now reduced, thanks to the magic of television,

0:56:07 > 0:56:09and the next phase continues.

0:56:09 > 0:56:12- With what? The julienne of...? - Julienne of vegetables.

0:56:12 > 0:56:16You know, I'm totally convinced that British chefs are in the ascendancy.

0:56:16 > 0:56:20We're not so frightened of imitating the French and so on any more.

0:56:20 > 0:56:23What's, in your mind, the state of British cooking?

0:56:23 > 0:56:26I think, with all the local produce we're getting,

0:56:26 > 0:56:28especially the young vegetables that are now being picked,

0:56:28 > 0:56:30new suppliers coming along,

0:56:30 > 0:56:33that's why, really, chefs are becoming better cooks, really.

0:56:33 > 0:56:36- Because of the...? - It's a matter of supply, I think.

0:56:36 > 0:56:37Matters of supplies, yeah.

0:56:37 > 0:56:40And the great interest taken, of course, by the suppliers,

0:56:40 > 0:56:43by the cooks, the housewife now is going more involved

0:56:43 > 0:56:45so they're demanding more all the time.

0:56:45 > 0:56:46You've got it absolutely made, of course,

0:56:46 > 0:56:49cos you can walk into the garden and pick whatever you like.

0:56:49 > 0:56:51It's perfect. Excuse me.

0:56:51 > 0:56:53What would you do if you weren't a chef?

0:56:53 > 0:56:56Have you got something else you'd really like to do?

0:56:56 > 0:56:58- I always wanted to be a writer. - THEY LAUGH

0:57:00 > 0:57:04So, the butter's in there, Richard, if you'd like to have a...

0:57:04 > 0:57:05A very good look at that.

0:57:07 > 0:57:09And just lier that with the liquid.

0:57:11 > 0:57:13And there's no cream in there at all.

0:57:13 > 0:57:16Just the sauce, which keeps it very velvety, very light.

0:57:16 > 0:57:17No cream.

0:57:18 > 0:57:21At that stage, we add scallops and the juices.

0:57:21 > 0:57:25Just, again, reheat, finish their cooking process very carefully.

0:57:26 > 0:57:30Do you have difficulty in getting people to work along with you?

0:57:30 > 0:57:34Erm, no. I mean, the boys in the kitchen are very, very

0:57:34 > 0:57:37into their food as well. They really enjoy it.

0:57:37 > 0:57:40They show a lot of interest and they give me ideas too, of course.

0:57:40 > 0:57:42- Oh, really?- Lots of ideas, yes. - What's the next phase?

0:57:42 > 0:57:45The last thing is the basil, which I add at the end

0:57:45 > 0:57:47so it tastes very fresh, very green.

0:57:47 > 0:57:50The flavour really comes out. Lots of basil. I love it.

0:57:52 > 0:57:53It's up to you.

0:57:53 > 0:57:56Again, in the summer in the garden, we have red basil,

0:57:56 > 0:57:58we have cinnamon-scented basil, lemon-scented basil.

0:57:58 > 0:58:01It's lovely. You can just add a whole combination of flavours

0:58:01 > 0:58:05just from one herb. It really is my favourite herb.

0:58:05 > 0:58:08You need to be as much a gardener these days to be a cook

0:58:08 > 0:58:09as anything else, don't you?

0:58:09 > 0:58:12- A greedy gardener, yes. - Greedy gardener.

0:58:12 > 0:58:15You don't look a greedy man to me. You're quite...

0:58:15 > 0:58:18Well, it's all the hard work picking the herbs.

0:58:18 > 0:58:20- So, that's it.- There we are.

0:58:20 > 0:58:23So, whack it on down here. I'll pour some wine.

0:58:23 > 0:58:26I think you deserve some. That looks a supreme dish to me.

0:58:26 > 0:58:28So, just whack it on, as you say.

0:58:33 > 0:58:36- You can smell the basil coming out. - You certainly can.

0:58:36 > 0:58:38I think the Gewurztraminer wine too,

0:58:38 > 0:58:40it keeps its scent so well for cooking purposes.

0:58:43 > 0:58:45- Some more sauce?- Mm.

0:58:47 > 0:58:50Now, this isn't actually a difficult dish to cook, is it?

0:58:50 > 0:58:54I mean, there's an awful mystique which surrounds cooking.

0:58:54 > 0:58:57Here's one dish which is simplicity itself, as long as what?

0:58:57 > 0:58:58What are the golden rules for this dish?

0:58:58 > 0:59:00You've got to watch a lot of people

0:59:00 > 0:59:02put cream in beurre blanc to stop them curdling.

0:59:02 > 0:59:04I just don't like cream in beurre blanc.

0:59:04 > 0:59:06It must be very velvety, very light.

0:59:06 > 0:59:08That's got to be watched, of course,

0:59:08 > 0:59:09to make sure it doesn't curdle.

0:59:09 > 0:59:12And just your own sense of flavour, really. The basil.

0:59:12 > 0:59:14And the freshness of the herbs and the vegetables.

0:59:14 > 0:59:17- That's essential, isn't it? - Can I pinch some too?- Ooh, sorry.

0:59:19 > 0:59:22Again, not overcooking, keeping everything fresh -

0:59:22 > 0:59:23that's why this is simple.

0:59:23 > 0:59:26Very fresh, very light. Bit too much lime juice?

0:59:26 > 0:59:27That was me. My fault.

0:59:29 > 0:59:30It doesn't matter.

0:59:30 > 0:59:32They can't taste it. HE LAUGHS

0:59:37 > 0:59:39Timeless stuff. As ever on Best Bites,

0:59:39 > 0:59:41we're looking back at some of the tastiest recipes

0:59:41 > 0:59:44from the Saturday Kitchen archives. Still to come on today's Best Bites,

0:59:44 > 0:59:47Angela Hartnett and Nathan Outlaw battle it out

0:59:47 > 0:59:49at the Omelette Challenge hobs. But how will they both do?

0:59:49 > 0:59:52We'll find out in just a few minutes' time.

0:59:52 > 0:59:54Ben Tish is treating us to a tasty sharing platter,

0:59:54 > 0:59:57ideal for Sunday lunch.

0:59:57 > 0:59:59He marinates and roasts a leg of salt marsh lamb

0:59:59 > 1:00:03and serves it with crispy artichokes and wild garlic pesto.

1:00:03 > 1:00:05And Ben Fogle faces food heaven or food hell.

1:00:05 > 1:00:07Would he get his food heaven -

1:00:07 > 1:00:10a basil sorbet with blackberry and basil cream tart?

1:00:10 > 1:00:12Or would he get his dreaded food hell -

1:00:12 > 1:00:15smoked pancetta-wrapped watermelon with mozzarella

1:00:15 > 1:00:17served with a watermelon-dressed salad?

1:00:17 > 1:00:20You can find out what he gets to eat at the end of today's show.

1:00:20 > 1:00:22Now, inspired by his time whilst training

1:00:22 > 1:00:25at the amazing restaurant El Bulli, Jason Atherton is giving us

1:00:25 > 1:00:28a taste of Spain next with some tasty red mullet.

1:00:28 > 1:00:30Enjoy this one.

1:00:30 > 1:00:32- So, what are we cooking?- So, one of the dishes out in my new book.

1:00:32 > 1:00:34It's a roasted red mullet with piperade,

1:00:34 > 1:00:37- which we used to cook in Spain when I lived there...- Yeah.

1:00:37 > 1:00:39..candied aubergine with some little aubergine crisps

1:00:39 > 1:00:42- and a little cress.- You want me to get on with the aubergine.

1:00:42 > 1:00:44- Going to peel the aubergine for this one?- Please.

1:00:44 > 1:00:46Coat it in a bit of sugar, lemon juice, thyme.

1:00:46 > 1:00:48- I'm going to quickly prep the fish.- OK.

1:00:48 > 1:00:50- Now, you're using red mullet there.- Yeah.

1:00:50 > 1:00:53Two types of mullet that people can buy - the red or the grey.

1:00:53 > 1:00:54Red's a totally different flavour.

1:00:54 > 1:00:57This is more delicate where the grey is a bit more rustic

1:00:57 > 1:00:58because it feeds on the bottom.

1:00:58 > 1:01:01- Well, this does as well, but it's not quite as harsh.- Yeah.

1:01:01 > 1:01:03So, we're just going to move that over there.

1:01:03 > 1:01:06So, tell us about your training when you trained in Spain.

1:01:06 > 1:01:08Cos you trained at probably one of

1:01:08 > 1:01:10- the greatest restaurants in the world.- Yeah.- El Bulli.

1:01:10 > 1:01:14Ferran Adria is classed as one of the best chefs in the world

1:01:14 > 1:01:17and I was sort of lucky enough, ten years ago, to train there

1:01:17 > 1:01:21and, you know, learn from the master, really.

1:01:21 > 1:01:23And it's paid dividends because, you know, Maze,

1:01:23 > 1:01:28we follow the same ethos in the way we do the tapas-sized portions

1:01:28 > 1:01:31and people have seven, eight, nine, ten courses

1:01:31 > 1:01:32and it works really well.

1:01:32 > 1:01:36- It's kind of like not sushi, but it's...- It's not sushi, James.

1:01:36 > 1:01:39No, but that style of eating where you just pick a plate.

1:01:39 > 1:01:42- More like tasting plates. - That's right, yeah.

1:01:42 > 1:01:44People have...you can have one course at the bar, if you like,

1:01:44 > 1:01:47and a glass of wine, but the idea is to come

1:01:47 > 1:01:48and experience it on a more gourmet level.

1:01:48 > 1:01:51So, you get a combination of all kinds of flavours all at once.

1:01:51 > 1:01:55Absolutely. So, we're just taking the sliced red onion here.

1:01:55 > 1:01:59Just roast it off with a little bit of the ras el hanout.

1:01:59 > 1:02:01Tell us what that is.

1:02:01 > 1:02:02It's like a Moroccan spice, basically.

1:02:02 > 1:02:06It's a blend of, like, 26 to 28 different spices.

1:02:06 > 1:02:08It's got, like, rose petals in there,

1:02:08 > 1:02:09cinnamon, all that type of stuff.

1:02:09 > 1:02:11I first started using it when I lived in Dubai

1:02:11 > 1:02:13cos I lived there for three years.

1:02:13 > 1:02:16And used to go down to the spice souks

1:02:16 > 1:02:19and sort of mingled with all these different spices

1:02:19 > 1:02:20and learned how to use them

1:02:20 > 1:02:22and I found this and found it really fascinating.

1:02:22 > 1:02:26- So, that goes in there.- OK. - Then we've got some chorizo sausage.

1:02:26 > 1:02:29So, we've got lemon going on here, bit of garlic.

1:02:29 > 1:02:32Then just, if you cover all that over,

1:02:32 > 1:02:34bake it in the oven for about an hour and a half

1:02:34 > 1:02:36and then we're going to caramelise it.

1:02:36 > 1:02:38Obviously, we've got a little bit pre-done,

1:02:38 > 1:02:40which we can blend in a minute, James, if you don't mind.

1:02:40 > 1:02:43OK. This will all get straight in. Cover it with tinfoil?

1:02:43 > 1:02:45Yeah, bake it in the oven.

1:02:46 > 1:02:48We're just going to finish that in the blender

1:02:48 > 1:02:51- with a little bit of hazelnut oil.- OK.

1:02:51 > 1:02:53- So...- I shall do that.

1:02:53 > 1:02:55- Thank you.- We've got one that we've got in here.

1:02:55 > 1:02:57All the recipes cooked in the studio,

1:02:57 > 1:02:59including this one from Jason, are on our website.

1:02:59 > 1:03:01Go to bbc.co.uk/food.

1:03:01 > 1:03:02Right.

1:03:03 > 1:03:06Bit of the aubergine in here, yeah?

1:03:06 > 1:03:09- That's it. Put it in there. Then we're going to blend it.- OK.

1:03:09 > 1:03:11Quickly put the fish down.

1:03:11 > 1:03:13So, I mentioned the fact that you've just opened

1:03:13 > 1:03:16- a new restaurant as well.- Yeah. - Tell us a little bit about that.

1:03:16 > 1:03:20You've got Maze and then kind of like next door...

1:03:20 > 1:03:25Yeah, it's next door and is based on a New York-style grill restaurant.

1:03:25 > 1:03:27And the idea is you come and choose your steak

1:03:27 > 1:03:29or your salad or your starters

1:03:29 > 1:03:32and we've got different breeds from all round the world,

1:03:32 > 1:03:35from some rare-breed British meat, some American beef,

1:03:35 > 1:03:38some Kobe and Wagyu from Australia and Japan.

1:03:38 > 1:03:40You know, you've got your sides and then your...

1:03:40 > 1:03:42It's the complete opposite to what Maze is.

1:03:42 > 1:03:46Cos Maze is the small portions. This is, like, big portions.

1:03:46 > 1:03:49So, where do you get your inspiration from? Is it still Spain?

1:03:49 > 1:03:51For that restaurant, it's from New York.

1:03:51 > 1:03:54I'm a big fan of New York. I really love their restaurants

1:03:54 > 1:03:57and the way they dine out and stuff, you know.

1:03:57 > 1:04:02But for Maze, it heads more towards Europe, Spain, Italy, France.

1:04:02 > 1:04:05You've expanded. Maze is not just in the UK now, is it?

1:04:05 > 1:04:07- It's now abroad. - Yeah, it's gone global, as they say.

1:04:07 > 1:04:10We're now in New York, we're in Prague

1:04:10 > 1:04:12and we're looking at Berlin next year.

1:04:12 > 1:04:15And we're doing Qatar at the end of the year.

1:04:15 > 1:04:18- And if you're not busy enough, a book as well.- That's right, yeah.

1:04:18 > 1:04:20So, we've done the cookbook.

1:04:20 > 1:04:23You think your 180 for breakfast is a doddle. This is, you know...

1:04:24 > 1:04:29So, I'm just basically making these little crisps with the aubergine.

1:04:29 > 1:04:32- Nice and thinly sliced. - That's it. Nice and thin, please.

1:04:32 > 1:04:33We're going to quickly deep-fry them.

1:04:33 > 1:04:36The stew's coming along nicely. When we used to make this in Spain,

1:04:36 > 1:04:39we used to do it for the staff lunch at El Bulli and we'd make...

1:04:39 > 1:04:42- Staff lunch?- Staff lunch, yeah. That's where I got the inspiration.

1:04:42 > 1:04:45What we'd do is then crack eggs into the pan

1:04:45 > 1:04:47and then just bake them in the oven and then set it.

1:04:47 > 1:04:49- This? This one?- This one, yeah.

1:04:49 > 1:04:51And then the chef always used to have to taste it first.

1:04:51 > 1:04:54If it wasn't good enough for the chef, it went in the dustbin.

1:04:54 > 1:04:56I remember making a rabbit stew once.

1:04:56 > 1:04:59- I'll taste it in a minute. - You'll have to tell me, chef.

1:04:59 > 1:05:01I've had some dodgy staff food in my time.

1:05:01 > 1:05:03So, what's that you put in there?

1:05:03 > 1:05:05That's just a little bit of tomato fondue.

1:05:05 > 1:05:07We've put a little bit of spicy ketchup in.

1:05:07 > 1:05:09So, if you can't find spicy ketchup, bit of chilli,

1:05:09 > 1:05:11- bit of tomato ketchup would do? - That's right, yeah.

1:05:11 > 1:05:13These peppers are great, aren't they?

1:05:13 > 1:05:16You can buy them in delicatessens, these wood-roasted peppers.

1:05:16 > 1:05:17Yeah, they're great.

1:05:17 > 1:05:20Even the ones in the restaurant, we buy them in,

1:05:20 > 1:05:21- the pimento peppers in the tins.- Yeah.

1:05:21 > 1:05:23But the flavour's just incredible.

1:05:23 > 1:05:25And you only get them for a short time of the year.

1:05:25 > 1:05:27We're just going to put a bit of oil in.

1:05:27 > 1:05:30- If you could shake that pan for me, James.- Here we go.- That's great.

1:05:32 > 1:05:35So, I mentioned your book just briefly. What's it about?

1:05:35 > 1:05:37The idea behind the cookbook is...

1:05:37 > 1:05:39It's like a limited selection of recipes?

1:05:39 > 1:05:42There's 30 recipes from Maze. All the signature dishes from Maze.

1:05:42 > 1:05:45And the idea is then that, with your leftovers, I show you

1:05:45 > 1:05:49how to create two dishes what you can use more for the home cook.

1:05:49 > 1:05:52So, you have one sort of Michelin-star recipe, if you like,

1:05:52 > 1:05:55and then a home-style recipe for the home cook.

1:05:55 > 1:05:59- There you go. Olive stones. - There you go. That's the leftovers.

1:05:59 > 1:06:01- We should do a book together, James.- Yeah.

1:06:01 > 1:06:05- You just throw in the coriander last minute?- That's right.

1:06:05 > 1:06:07That's now ready. We'll move that.

1:06:07 > 1:06:09- And the red mullet doesn't take very long at all, does it?- No.

1:06:09 > 1:06:11That can go off.

1:06:11 > 1:06:15- You're looking at what? A couple of minutes, no more?- Yeah, no more.

1:06:15 > 1:06:16They obviously should just fry up.

1:06:16 > 1:06:19If you've got a deep-fat fryer at home, then literally,

1:06:19 > 1:06:22you just want to cook those about 180, something like that.

1:06:22 > 1:06:26So, this can go straight on the plate, the puree.

1:06:27 > 1:06:29You class this as what? Aubergine caviar?

1:06:29 > 1:06:32Yeah, it is, but it's a lot sweeter because it's, like...

1:06:32 > 1:06:35Cos we've baked it with sugar and lime

1:06:35 > 1:06:36and all that type of stuff.

1:06:36 > 1:06:38You think the idea of caviar is just a cream, I suppose?

1:06:38 > 1:06:41Yeah, I don't know where they get the word caviar from because...

1:06:41 > 1:06:44- It's the seeds in the aubergine. - Is that where it's from, is it?

1:06:44 > 1:06:46- There you go, Lawrence. - There you go.

1:06:48 > 1:06:50- I'm just going to pop... - We should lift off these.

1:06:50 > 1:06:51I'm just going to put the fish on top.

1:06:53 > 1:06:55Extra fish on that.

1:06:55 > 1:06:58- These chips look good. - Little coriander shoots.

1:06:58 > 1:07:01- What are you putting on there? - Some little coriander shoots.- Right.

1:07:01 > 1:07:03Those little touches, James,

1:07:03 > 1:07:06- is what gets those Michelin stars, yeah?- This is the one.

1:07:07 > 1:07:10- Poncey food, that's what they call it, Lawrence.- Yeah.

1:07:10 > 1:07:12- Michelin star, isn't it, James? Not Eurostar.- Exactly.

1:07:14 > 1:07:15There you go. Bit of salt.

1:07:15 > 1:07:19- A little bit of olive oil on top to glaze it.- There we go.

1:07:19 > 1:07:22Some little crisps, and that's it.

1:07:22 > 1:07:23So, remind us what that is again.

1:07:23 > 1:07:26That's our roasted red mullet, Spanish piperade stew,

1:07:26 > 1:07:29aubergine caviar and some little garnishes on top.

1:07:29 > 1:07:30How delicious does that look?

1:07:36 > 1:07:37That actually looks fantastic.

1:07:37 > 1:07:39Probably one of the best-looking dishes we've had.

1:07:39 > 1:07:41There we go. Come on over, Jase.

1:07:41 > 1:07:44- No offence to your breakfast, Lawrence.- No offence taken.

1:07:44 > 1:07:46- There you go. Dive into that. - Thank you.

1:07:46 > 1:07:49This, I know, is good cos we tried this in rehearsal.

1:07:49 > 1:07:51- That spice makes all the difference. - A big difference.

1:07:51 > 1:07:53Especially when you cook it out with the peppers.

1:07:53 > 1:07:56- It's really tasty. - That's what I'm interested to taste.

1:07:56 > 1:07:57Tell us what you think of that one.

1:07:58 > 1:08:01- Mm. It's perfect. - Good, Sarah? Thumbs up?

1:08:01 > 1:08:03Thumbs up. That is absolutely perfect.

1:08:03 > 1:08:06There you go. Need to learn to get a bigger mouthful

1:08:06 > 1:08:09cos it never comes back. But if you couldn't get red mullet -

1:08:09 > 1:08:11it's quite difficult for people to get a hold of -

1:08:11 > 1:08:12what fish could you use?

1:08:12 > 1:08:14Sea bass, sea bream, anything like that, really.

1:08:14 > 1:08:17- Anything with scales on. - Anything with scales on.

1:08:17 > 1:08:19Narrows it down a bit, doesn't it? THEY LAUGH

1:08:19 > 1:08:21Guys, Lawrence, dive in.

1:08:21 > 1:08:24- I think that spice does make all the difference.- Ooh, yes.

1:08:24 > 1:08:27- It's still in my mouth. It's gorgeous.- Great aftertaste.

1:08:28 > 1:08:30- See you later.- He's happy. THEY LAUGH

1:08:35 > 1:08:38Such a delicate dish and packed full of flavour.

1:08:38 > 1:08:41Now, Nathan Outlaw didn't get off to the smoothest of starts

1:08:41 > 1:08:44when he faced Angela Hartnett at the Omelette Challenge hobs.

1:08:44 > 1:08:48But would he be able to scramble his way in front? Let's find out.

1:08:48 > 1:08:49Right, let's get down to business.

1:08:49 > 1:08:52Usual rules apply - three-egg omelette challenge.

1:08:52 > 1:08:56Now, timing-wise, Angela's on about 58 minutes down there.

1:08:56 > 1:08:57- Minutes?!- 58, yeah.

1:08:58 > 1:09:01However, Nathan, down there - 22 seconds.

1:09:01 > 1:09:03You could make three by that time.

1:09:03 > 1:09:06- He's so sly.- There you go.- Sleeves are rolled up, he's all ready.

1:09:06 > 1:09:08Honestly, he's pretending.

1:09:08 > 1:09:10Usual rules apply. Three-egg omelette.

1:09:10 > 1:09:12- Put your butter back. - She's started already.

1:09:12 > 1:09:13Stop cheating. Are you ready?

1:09:13 > 1:09:16- I thought you were going to be a lady.- Three, two, one, go!

1:09:16 > 1:09:17A lady?

1:09:18 > 1:09:21Oh, no. What am I doing? I'm doing the wrong plate.

1:09:23 > 1:09:25Oh, no.

1:09:25 > 1:09:27Come on, Nathan! You can...

1:09:30 > 1:09:32Oh, no, it's starting to stick and do all that nonsense.

1:09:32 > 1:09:36- Oh, he's caught you up.- Oh, no! - Make sure it's an omelette.

1:09:36 > 1:09:38Yeah, get off the stove.

1:09:38 > 1:09:41- This is scrambled eggs!- Oh, no.

1:09:42 > 1:09:45- No, you don't!- No, I can't. - Don't even think about it.

1:09:45 > 1:09:48I'm going to make nice scrambled eggs with cheese.

1:09:48 > 1:09:49That's how it's going to be now

1:09:49 > 1:09:53because it hasn't quite turned out to be an omelette.

1:09:53 > 1:09:56Please, God, none of my chefs are watching this.

1:09:56 > 1:09:57It'd just be too embarrassing.

1:09:57 > 1:09:59I think that will taste nicer than Nathan's.

1:09:59 > 1:10:01- GONG CHIMES - It's cooked.

1:10:01 > 1:10:04- You'd rather eat that, wouldn't you? - Look at that.- Zoe, come and decide.

1:10:04 > 1:10:07- Don't let James decide. - Oh, really? Let me have a look.

1:10:07 > 1:10:10- Perfect, isn't it? - If it's down to presentation...

1:10:10 > 1:10:13No, that's baveuse. That's OK.

1:10:13 > 1:10:15- Is it properly cooked? - Yeah, it's all right.

1:10:15 > 1:10:18- The butter's a garnish.- OK, I see.

1:10:19 > 1:10:23- This one...- Can I try a bit? - This one's, you know...

1:10:23 > 1:10:25He's getting me back for the pink jokes, I know it.

1:10:25 > 1:10:27This is revenge.

1:10:27 > 1:10:30Danny, are you sure you don't want some of this?

1:10:30 > 1:10:32You confused us. You went once and twice.

1:10:32 > 1:10:34- Hmm, that's lovely(!) - THEY LAUGH

1:10:34 > 1:10:38- Angela's time?- Mm, delicious. - Like, nine hours or something.

1:10:38 > 1:10:42- Do you think you beat your time, Angela?- No. Without doubt, no.

1:10:42 > 1:10:46- You did.- Did I?- Quicker.- Wow. - Yeah, you even surprised me and all.

1:10:46 > 1:10:48What did I do last time?

1:10:48 > 1:10:51You did it in 44.92 seconds.

1:10:53 > 1:10:56Nobody's applauding because it's still not an omelette.

1:10:56 > 1:10:59- Nathan...- I fooled myself. - No, it's not faster.

1:11:02 > 1:11:04- I've been pushed off. - Is he on the blue?

1:11:04 > 1:11:07- You were closely beating your time.- Oh.

1:11:07 > 1:11:11You did it in 24.04 seconds.

1:11:11 > 1:11:14- Nice. Well done. - Come on, Nathan.- Not fast enough.

1:11:14 > 1:11:16You stay where you are. What are you applauding for?

1:11:16 > 1:11:17- It was terrible.- Both were useless.

1:11:22 > 1:11:25You certainly won't make it onto the board with omelettes like those.

1:11:25 > 1:11:28Now, next up, with something a little different

1:11:28 > 1:11:31to his usual offering of tasty tapas is the brilliant Ben Tish.

1:11:31 > 1:11:35He's plating up a perfect alternative to a Sunday roast.

1:11:35 > 1:11:37What are you going to do with it, Ben? Salt marsh lamb.

1:11:37 > 1:11:39We're doing something a bit different.

1:11:39 > 1:11:41Normally, I do tapas when I come on,

1:11:41 > 1:11:43but salt marsh lamb - beautiful leg here.

1:11:43 > 1:11:46We're going to give it a marinade and then we're going to roast it,

1:11:46 > 1:11:49do some crispy violet artichokes with it.

1:11:49 > 1:11:51- You want me to do these? - If you could prep those for me.

1:11:51 > 1:11:53- Got some lemon there. - These ones are deep-fried?

1:11:53 > 1:11:57Yeah, deep-fried or you could shallow-fry them in olive oil,

1:11:57 > 1:11:58just so you get a nice caramelisation,

1:11:58 > 1:12:00- brown crispiness.- Sounds good.

1:12:00 > 1:12:03Now, there's no need to take the heart out of these small ones.

1:12:03 > 1:12:05No, no, they're nice and tender. Exactly.

1:12:05 > 1:12:07So, tell us about salt marsh lamb, then. Why is it so good?

1:12:07 > 1:12:10Well, I think it's just got a really interesting flavour

1:12:10 > 1:12:14and it's... You know, they graze on salt marshes,

1:12:14 > 1:12:16so they take in some of the brininess,

1:12:16 > 1:12:17the seawater in there.

1:12:17 > 1:12:20It just gives it a subtle flavour and I think it's delicious.

1:12:20 > 1:12:24- This one - probably Essex, that way? - I think it's Essex, yeah.

1:12:24 > 1:12:26That's certainly where we get most of ours from.

1:12:26 > 1:12:28Hang on, James. We get them in Norfolk as well.

1:12:28 > 1:12:31I know you do. We know about Norfolk.

1:12:31 > 1:12:33We'll get onto Norfolk a little bit later.

1:12:33 > 1:12:34And Lincolnshire, indeed.

1:12:34 > 1:12:36So, anyway, just quickly, for the marinade,

1:12:36 > 1:12:38I've got some garlic here.

1:12:38 > 1:12:39I've already seasoned the lamb,

1:12:39 > 1:12:41given it a bit of salt and pepper on there.

1:12:41 > 1:12:44It's interesting, when you travel over that area as well,

1:12:44 > 1:12:47it was also famous for anchovies way back as well.

1:12:47 > 1:12:49- What's that, sorry?- That area,

1:12:49 > 1:12:51sort of the estuary there, was famous for anchovies.

1:12:51 > 1:12:54- Really? Interesting. - But the salt marsh is fantastic.

1:12:54 > 1:12:55Yeah, they're really, really good.

1:12:55 > 1:12:57But it changes the colour of the meat as well.

1:12:57 > 1:13:00We talked about that. It does change the colour of it slightly.

1:13:00 > 1:13:03- Yeah, I think it makes it a bit paler, doesn't it?- Yeah.

1:13:03 > 1:13:06So, got some lemon zest in there as well.

1:13:06 > 1:13:09These are all kind of nice, punchy flavours

1:13:09 > 1:13:11that I like to use.

1:13:11 > 1:13:14- So, some nice zest in there. - You mentioned this is not tapas.

1:13:14 > 1:13:15Is this a new thing for you?

1:13:15 > 1:13:17Are you going into the restaurant business

1:13:17 > 1:13:19or are you going to stick with your tapas bars?

1:13:19 > 1:13:21Well, I mean, tapas is great

1:13:21 > 1:13:23and there's always going to be room for tapas.

1:13:23 > 1:13:26I don't think it's...it's not a faddish thing.

1:13:26 > 1:13:28It's a great way of eating. I know you enjoy it.

1:13:28 > 1:13:29Yeah, it's great.

1:13:29 > 1:13:34But at Ember Yard, we've kind of, which is the newest place we opened,

1:13:34 > 1:13:36we've started to do larger dishes to share.

1:13:36 > 1:13:39One of the reasons behind that - we've got some cooking kit,

1:13:39 > 1:13:42- like a Josper that you put larger cuts in.- Yeah.

1:13:42 > 1:13:44And they just benefit. They benefit.

1:13:44 > 1:13:45That's one of those charcoal oven things.

1:13:45 > 1:13:48Yeah, charcoal oven things, which are great.

1:13:48 > 1:13:49But, yeah, I think it's nice.

1:13:49 > 1:13:51You know, and so we have a section on the menu

1:13:51 > 1:13:53with larger cuts to share, so, yeah.

1:13:53 > 1:13:56So, anyway, just got some fresh chilli in there, some dried chilli.

1:13:56 > 1:14:01I'm just going to add some...some mint onto there,

1:14:01 > 1:14:02stalks and all.

1:14:02 > 1:14:05- We've got a pesto that you want me to make as well.- Yeah, please.

1:14:05 > 1:14:08So, we've got some beautiful, in-season, wild garlic, which is...

1:14:10 > 1:14:12If you haven't used it before, try it.

1:14:12 > 1:14:15It's got the garlic flavour, but it's fresher, isn't it?

1:14:15 > 1:14:16I don't know whether you've actually...

1:14:16 > 1:14:17Smell that garlic.

1:14:17 > 1:14:20If you break the leaves and smell it, it's...

1:14:21 > 1:14:23It's quite strong.

1:14:23 > 1:14:25- Very strong.- Yeah. - It's super seasonal.

1:14:25 > 1:14:27It's around for about six to eight weeks,

1:14:27 > 1:14:30something like that. Some anchovies in there as well.

1:14:30 > 1:14:32Work really, really well with lamb.

1:14:32 > 1:14:35You can go foraging for this stuff. You know, it is around there.

1:14:35 > 1:14:37- Yeah, that's it.- When you're driving along in your car

1:14:37 > 1:14:39and you can smell it, that's what it'll be.

1:14:39 > 1:14:41And if you leave it later on in the season,

1:14:41 > 1:14:44- you get the little white flowers. - It's amazing stuff.

1:14:44 > 1:14:46So, anyway, the marinade on there.

1:14:46 > 1:14:48Get some oil on there. Just rub it all in.

1:14:48 > 1:14:50And you want to give this a few hours.

1:14:50 > 1:14:55Ideally, I think overnight, if you can get round to doing it.

1:14:55 > 1:14:57Plan yourself accordingly. Do it overnight.

1:14:57 > 1:15:00But three, four hours - something like that should be OK.

1:15:00 > 1:15:02Now, you've put the anchovies on there cos, of course,

1:15:02 > 1:15:05anchovies can be great inside the meat as well, which is lovely.

1:15:05 > 1:15:09Exactly. So, give that a nice rub in, like so.

1:15:09 > 1:15:11So, this pesto we've got, the wild garlic,

1:15:11 > 1:15:12you're just going to use it as that.

1:15:12 > 1:15:15Wild garlic. Got some parsley in there as well.

1:15:15 > 1:15:17Parsley will give it...just kind of balance it out a bit.

1:15:17 > 1:15:19Just pop this in the fridge.

1:15:20 > 1:15:22You need to marinate that for how long?

1:15:22 > 1:15:24Yeah, so, overnight, ideally.

1:15:24 > 1:15:28You know, three to four hours will give you some good flavour.

1:15:28 > 1:15:32So...here's one we've got and then what I'm going to do now...

1:15:32 > 1:15:34- Thanks, James.- There you go.

1:15:34 > 1:15:37- Engelbert likes the garlic, boys.- Pardon?

1:15:37 > 1:15:40- Nice.- Engelbert likes the garlic. - You like the wild garlic, do you?

1:15:40 > 1:15:42- Love it.- It's amazing stuff. - Just give me a second.

1:15:42 > 1:15:44I'll take these out and you've got some oil.

1:15:44 > 1:15:46You can explain what these are.

1:15:46 > 1:15:48These can be great tapas as they are.

1:15:48 > 1:15:51Yeah, no, they're brilliant. They're really good. Some here.

1:15:54 > 1:15:56And when you're roasting a leg of lamb like this,

1:15:56 > 1:15:58it's important to seal it beforehand.

1:15:58 > 1:16:02- Get the colour.- Yeah. - And then you can put it in the oven.

1:16:02 > 1:16:05Don't need to give it too long in the oven so it stays nice and pink.

1:16:05 > 1:16:08That's really important, rather than just shoving it in.

1:16:08 > 1:16:11- You brown it and the meat's overcooked.- Yeah.

1:16:11 > 1:16:13A little bit of salt on these. Touches...

1:16:13 > 1:16:15A little bit of lemon juice just to sharpen them up

1:16:15 > 1:16:16and they'll be ready to go.

1:16:16 > 1:16:19Just on their own, that's a great little starter, isn't it?

1:16:19 > 1:16:21Get that out of the way.

1:16:23 > 1:16:26So, yeah, we've got the pesto. In here, we've got the parsley.

1:16:26 > 1:16:29- As I say, that balances the wild garlic out.- Yeah.

1:16:29 > 1:16:31Otherwise, it'd be too strong on its own.

1:16:31 > 1:16:33And then you've got your pine nuts, Parmesan there -

1:16:33 > 1:16:36- classic pesto ingredients. - Is that vinegar you've got in there?

1:16:36 > 1:16:38A little bit of vinegar.

1:16:38 > 1:16:40I think that's muscatel vinegar we're using there.

1:16:40 > 1:16:43- Little bit of lemon juice just to sharpen it up.- OK.

1:16:43 > 1:16:44- Bit of that in there.- Yeah.

1:16:44 > 1:16:46You want to keep it quite rustic, is that right?

1:16:46 > 1:16:48Want to keep it rustic, yeah.

1:16:48 > 1:16:50Bit of texture to it. Not too smooth.

1:16:50 > 1:16:52OK. Right, that's that.

1:16:53 > 1:16:56- So, I'll put some olive oil in it.- Yeah.

1:16:56 > 1:16:59That's it. So, we get the nice caramelisation on there

1:16:59 > 1:17:02- and then we've sealed this off. - Yeah.- You see?

1:17:02 > 1:17:04- That's looking good. - This is just for colour?

1:17:04 > 1:17:06- That's all you're doing this for? - Just for colour.

1:17:06 > 1:17:08Just to get a nice crust on there.

1:17:08 > 1:17:12You'll crisp all that marinade on the exterior.

1:17:12 > 1:17:14It'll be really, really good.

1:17:14 > 1:17:16- So, salt, lemon juice? - Salt, lemon juice.

1:17:16 > 1:17:19You've got the bit of lemon in there and the vinegar.

1:17:19 > 1:17:22- In there.- Into there. We're going to stick this in the oven now.

1:17:24 > 1:17:27How long would you cook that for, then? For a whole leg, like this?

1:17:27 > 1:17:30Sealed off like that, probably 45 to 50 minutes.

1:17:30 > 1:17:33But then what you need to do - really important -

1:17:33 > 1:17:34- is rest the meat afterwards.- Right.

1:17:34 > 1:17:37You'll probably rest it for about half an hour, and that way,

1:17:37 > 1:17:40all the juices kind of go back into the meat

1:17:40 > 1:17:42and it'll be all evenly coloured and delicious.

1:17:42 > 1:17:46- We've got one here...you can see. - Yeah.

1:17:46 > 1:17:49So, nicely caramelised. All the juice has come back out.

1:17:49 > 1:17:51You've got all these delicious roasting juices in there

1:17:51 > 1:17:53and that'll be nice and evenly coloured.

1:17:53 > 1:17:57A good tip is leaving it on the bone will actually make it cook quicker.

1:17:57 > 1:17:58Yeah, once the heat gets into the bone,

1:17:58 > 1:18:01it kind of conducts all the way through it, doesn't it?

1:18:01 > 1:18:03Yeah, cooks it nice and evenly.

1:18:03 > 1:18:05- I'll let you slice whatever you need to slice.- OK.

1:18:05 > 1:18:07This pesto, you just want it quite...?

1:18:07 > 1:18:13- Yeah, quite rustic like that. - Rustic or chunky?- Chunky, I think.

1:18:13 > 1:18:16- Chunky's a nice word. - Chunky, rustic, whatever.

1:18:16 > 1:18:17Whatever you like. Let's have a taste.

1:18:17 > 1:18:19- I haven't seasoned it yet.- OK.

1:18:21 > 1:18:23- Happy with that? - Yeah, really, really good.

1:18:23 > 1:18:25I don't think it needs that much.

1:18:25 > 1:18:26You've got the anchovies in there as well.

1:18:26 > 1:18:29But with the wild garlic, if you get some of this,

1:18:29 > 1:18:31you can actually freeze it in some butter.

1:18:31 > 1:18:33- It keeps really well.- Yeah. - Lovely.- Cool. Let's go.

1:18:35 > 1:18:38What temperature do you have your oven at, Ben? Sorry.

1:18:38 > 1:18:41- It was on about...- It was pretty hot.- Yeah, pretty hot.

1:18:41 > 1:18:43I think it was about 220, something like that.

1:18:44 > 1:18:46Look at that. It's lovely.

1:18:47 > 1:18:50- The other side might be a bit easier.- Yeah, that's it.

1:18:52 > 1:18:54A few lovely slices.

1:18:54 > 1:18:56You do pay extra for the salt marsh lamb, but it's worth it.

1:18:56 > 1:18:59It's worth it. The flavour's there. It's really...

1:18:59 > 1:19:01I'd say the flavour is really subtle.

1:19:01 > 1:19:03There we go. That looks brilliant.

1:19:04 > 1:19:07Beautifully cooked. Very happy with that.

1:19:07 > 1:19:10- Nice one, James.- These?- Yeah.

1:19:10 > 1:19:13So, just a few of these on the side.

1:19:13 > 1:19:15Again, if you're serving this for Sunday lunch,

1:19:15 > 1:19:17you'd have different dishes, I guess.

1:19:17 > 1:19:19You just kind of help yourself.

1:19:19 > 1:19:23And then this beautiful, vibrant pesto on the side.

1:19:24 > 1:19:26There we go.

1:19:27 > 1:19:31- That's brilliant.- Then I've got some of this liquor from here.- Yeah.

1:19:31 > 1:19:33- Just get some of this. - Yeah, a bit of that over.

1:19:33 > 1:19:35Finish with a bit of sea salt.

1:19:36 > 1:19:40- That's lovely. Thank you very much. - Give us the name of this dish, then.

1:19:40 > 1:19:43We've got marinated and roasted salt marsh lamb leg,

1:19:43 > 1:19:46crispy artichokes and a beautiful wild garlic pesto.

1:19:46 > 1:19:49- And not a mark on his velvet jacket. - Not a mark.- That's brave.

1:19:49 > 1:19:51- Yeah, that is brave indeed. - Check that out.

1:19:56 > 1:20:00Looks good to me. Let's see what you think of it over here.

1:20:01 > 1:20:03The lovely artichokes. Dive in.

1:20:03 > 1:20:06Tell us what you think. Salt marsh lamb.

1:20:06 > 1:20:10- Please.- Pardon?- You get to taste it. - I get to taste it?- Yeah.

1:20:10 > 1:20:12So, that pesto as well,

1:20:12 > 1:20:14you want to make sure it's not too pureed.

1:20:14 > 1:20:17Not too pureed. I mean, yeah, a bit of texture.

1:20:17 > 1:20:21- I have to eat the ends because it's raw.- It's raw?

1:20:21 > 1:20:23- You want it more well-cooked? - I like it cooked, yeah.

1:20:23 > 1:20:24He likes it cooked.

1:20:24 > 1:20:27- Make sure that lamb's cooked later on.- Yeah, yeah.

1:20:27 > 1:20:29Extra hour in the oven if you want that.

1:20:29 > 1:20:30You want it about...

1:20:30 > 1:20:32If you want it well done, an hour and a half?

1:20:32 > 1:20:35An hour and a half, something like that.

1:20:35 > 1:20:37You should have had that bit.

1:20:37 > 1:20:39There, you see.

1:20:39 > 1:20:41- The end bits are always a bit more well done.- Happy?

1:20:41 > 1:20:43- That's OK.- It's OK. THEY LAUGH

1:20:48 > 1:20:52You can't please everybody, Ben, but I thought it tasted delicious.

1:20:52 > 1:20:55Now, when Ben Fogle came to the studio to face his food heaven

1:20:55 > 1:20:58or dreaded food hell, he certainly wanted his bets placed

1:20:58 > 1:21:00on basil over watermelon.

1:21:00 > 1:21:02But did the odds swing in his favour?

1:21:02 > 1:21:03Let's find out.

1:21:03 > 1:21:06Right, now it's a chance to find out whether Ben will be facing

1:21:06 > 1:21:08his idea of food heaven or food hell.

1:21:08 > 1:21:10Everyone in the studio has made their minds up.

1:21:10 > 1:21:13Ben, just to remind you, your version of food heaven - basil.

1:21:13 > 1:21:14Food heaven? Oh, look at it.

1:21:14 > 1:21:16Could be basil transformed into a delicious sorbet

1:21:16 > 1:21:19served with a nice little tart - blackberry tart.

1:21:19 > 1:21:21Lovely with a little basil custard inside it

1:21:21 > 1:21:24- and then baked, served hot. - Tummy's rumbling already.

1:21:24 > 1:21:27Alternatively, the dreaded food heaven - watermelon.

1:21:27 > 1:21:30Look at it. It looks very enticing, but we know, beneath that,

1:21:30 > 1:21:32- just water and seeds. - Pan-fried with mozzarella -

1:21:32 > 1:21:34that's your idea of food hell. Watermelon.

1:21:34 > 1:21:36Lovely little dressing to go with that

1:21:36 > 1:21:38with some sherry vinegar and a nice little salad.

1:21:38 > 1:21:41- Yes.- You could serve a telephone directory with that.

1:21:41 > 1:21:43How do you think these lot have voted in the end?

1:21:43 > 1:21:44I'd like to think we're all friends

1:21:44 > 1:21:46and everyone's going to give me my food heaven.

1:21:46 > 1:21:48- I can tell you it was a close one.- OK.

1:21:48 > 1:21:51- Four-three, were the votes.- Yeah.

1:21:51 > 1:21:55- And they've chosen food hell. - Oh, you mean people!

1:21:55 > 1:21:58She's happy, look. Both of these chose food hell.

1:21:58 > 1:21:59The idea was, the only reason I chose it

1:21:59 > 1:22:03- is because I want to be converted to the watermelon.- Well, hopefully.

1:22:03 > 1:22:05We can get rid of these lot out of the way. Now, fruit.

1:22:05 > 1:22:08- You're a big fan of watermelon, obviously.- I am.

1:22:08 > 1:22:10You mentioned it was from Africa, the home of the watermelon.

1:22:10 > 1:22:11It's fantastic stuff.

1:22:11 > 1:22:14But what we're going to do is I'm going to get you

1:22:14 > 1:22:16to take a quarter of this watermelon.

1:22:16 > 1:22:17And then, if I give you that...

1:22:17 > 1:22:19I only want about a quarter.

1:22:19 > 1:22:22..just peel and then we can turn that into a dressing.

1:22:22 > 1:22:25I'm going to take some watermelon here.

1:22:25 > 1:22:28Now, Matthew, if you can pick me some spinach, that would be great.

1:22:28 > 1:22:31- Can I put them into there? - Yeah, absolutely.- Right you are.

1:22:31 > 1:22:33This is cooked watermelon, this one,

1:22:33 > 1:22:35so it's slightly unusual to the norm.

1:22:35 > 1:22:38See, there isn't even a scent coming off it.

1:22:38 > 1:22:42Usually, when you open a fruit, you get a beautiful waft.

1:22:42 > 1:22:44- A beautiful waft? You get nothing.- "A waft."

1:22:44 > 1:22:48- If it isn't your mouth watering... - It's delicious.

1:22:48 > 1:22:51I like mozzarella, so I'm excited about that.

1:22:51 > 1:22:54There you go. Basically, we're going to use this mozzarella.

1:22:54 > 1:22:56- This is buffalo mozzarella. - Pieces like that?- That's OK.

1:22:56 > 1:22:59We're going to blend that one so it doesn't really...

1:22:59 > 1:23:01Shall I add some of these other leaves as well?

1:23:01 > 1:23:04We've got some baby spinach there, a bit of rocket.

1:23:04 > 1:23:06- And some watercress. - Some watercress.

1:23:06 > 1:23:08Which I think, actually, in the 19th century,

1:23:08 > 1:23:10this was the British equivalent to rocket, you know.

1:23:10 > 1:23:12It has that same peppery, lively quality.

1:23:12 > 1:23:14I love it. I just love a little bit of watercress.

1:23:14 > 1:23:15Open your mouth.

1:23:15 > 1:23:19I'm about to start the conversion of Matthew Fort to watermelon.

1:23:21 > 1:23:24- Dear heaven help me. - THEY LAUGH

1:23:24 > 1:23:26Couldn't say anything else, though.

1:23:26 > 1:23:28- Under the circumstances. - What am I doing?

1:23:28 > 1:23:30- It's going into a blender. - Put a bit of oil in there.

1:23:30 > 1:23:31Tell me how much.

1:23:31 > 1:23:33- Do you want the seeds out? - A little bit being...?

1:23:33 > 1:23:36Go on, bit more. That's it. That's enough.

1:23:36 > 1:23:38The seeds are OK, actually, in there cos what we're going to do

1:23:38 > 1:23:40is blitz it and then pass the seeds off as well.

1:23:40 > 1:23:43What we're going to do is I've got some pancetta,

1:23:43 > 1:23:45some mozzarella, which has been in the news recently.

1:23:45 > 1:23:47Yes, for not very good reasons.

1:23:47 > 1:23:51No, not great reasons, but they've found that it could have been what?

1:23:51 > 1:23:55Because they've been burying toxic waste in Campania and odd places,

1:23:55 > 1:23:58it found its way into the porridge that the water buffalo feed on

1:23:58 > 1:24:01and that actually has ended up in the milk, so they think.

1:24:01 > 1:24:05So, that's why it's glowing. But it's good for you, don't worry.

1:24:05 > 1:24:07Do you know, it's just reminded me.

1:24:07 > 1:24:09When I was a child, I used to eat watermelon.

1:24:09 > 1:24:11I was convinced if I ate one of the pips,

1:24:11 > 1:24:14- a watermelon tree would grow inside me.- Really?

1:24:14 > 1:24:16Maybe that's one of the reasons why...

1:24:16 > 1:24:19- That's what's left you mentally scarred.- Yeah, I think so.

1:24:19 > 1:24:21Now, what we're going to do - hot pan...

1:24:21 > 1:24:23This is a great dinner party dish

1:24:23 > 1:24:25cos what you can do is you can make this in advance.

1:24:25 > 1:24:29- Or not you. Your wife can make this in advance.- No, I'm going to try.

1:24:29 > 1:24:32- You're going to try?- Yeah.- Then you can just literally pan-fry this.

1:24:32 > 1:24:34It needs to be hot. I feel like I'm Keith Floyd here,

1:24:34 > 1:24:36but it needs to be searingly hot

1:24:36 > 1:24:38cos you need to get that pancetta crisp.

1:24:38 > 1:24:39If you can then pop... That's it.

1:24:39 > 1:24:41Pass that through there. That'd be great.

1:24:41 > 1:24:43Going to make a little dressing to go with this.

1:24:43 > 1:24:45The secret of this is get it lovely and crisp.

1:24:45 > 1:24:47That's why you use pancetta.

1:24:47 > 1:24:50It's that beautiful cured sort of belly pork.

1:24:50 > 1:24:53- It also adds that bit of saltiness too.- It's wonderful.

1:24:53 > 1:24:57Watermelon will need every single help it can get

1:24:57 > 1:25:00to rescue it from well-deserved oblivion.

1:25:00 > 1:25:02But what we do is just burn the fat and it caramelises.

1:25:02 > 1:25:04See the natural sugars in the watermelon?

1:25:04 > 1:25:07It's starting to caramelise. Turn that off the heat now.

1:25:07 > 1:25:10You can guess he's desperate, the way he's talking it up all the time.

1:25:10 > 1:25:11No, it's brilliant.

1:25:11 > 1:25:14Do you want to put the rocket and give us the mixed salad leaves?

1:25:14 > 1:25:18- Yeah, there we go. - Sherry vinegar. This is the secret.

1:25:18 > 1:25:20- Cos this makes a great dressing.- OK.

1:25:20 > 1:25:23- So, we put some sherry vinegar in there.- Yeah.

1:25:23 > 1:25:26- So, you've just literally mashed up the watermelon?- That's just blended.

1:25:26 > 1:25:28Some olive oil.

1:25:28 > 1:25:30Right.

1:25:30 > 1:25:32So, what we're going to do is make a simple little dressing

1:25:32 > 1:25:35to go with this. Now, you need to add a bit of sherry vinegar

1:25:35 > 1:25:38- to give it a bit of sharpness. - Give it a bit of flavour?

1:25:38 > 1:25:39There's Matthew going...

1:25:39 > 1:25:40Taking the mick out of your...

1:25:40 > 1:25:43- Gave it a bit something that's worth living for.- But it is.

1:25:43 > 1:25:46You just give this a quick...

1:25:46 > 1:25:50- Sure you don't want to add something else?- No, just that'll do.

1:25:50 > 1:25:53Bit of sherry vinegar just to glaze the pan out. Leave the pan off.

1:25:53 > 1:25:55This is what's great about that, particularly for a dinner party.

1:25:55 > 1:25:57- Make them all in advance. - Smells good.

1:25:57 > 1:25:59- See, smells great.- Smells good now.

1:25:59 > 1:26:01- That's the smell of the bacon, not the watermelon.- Right.

1:26:01 > 1:26:04Not the watercress cos it doesn't have any.

1:26:04 > 1:26:06What we're going to do is just...

1:26:07 > 1:26:08Have we got a bit of watermelon left?

1:26:08 > 1:26:11We've got a little bit there. What I'll do is just dice it.

1:26:11 > 1:26:13I've got some more if you want more.

1:26:13 > 1:26:17No, I think probably Ben's probably fed up of it by now, I think.

1:26:17 > 1:26:20- I haven't tried it yet, so... - Slice that through.

1:26:20 > 1:26:22Give this a quick mix with the dressing.

1:26:22 > 1:26:26- Lovely. Splendid.- And we've got some of this as well.- Sherry vinegar.

1:26:26 > 1:26:29- Put the watermelon in. - It's going to give it...

1:26:29 > 1:26:30Give that a quick mix round.

1:26:32 > 1:26:35And then we can start to plate that up. So...wow.

1:26:35 > 1:26:39- Would you make this as a starter, do you think?- I think yes. I mean...

1:26:39 > 1:26:42Yeah, I would. Yeah, that's the sort of thing...

1:26:42 > 1:26:44Two, or maybe, if you wanted a main course...

1:26:44 > 1:26:46I've also had it just wrapped raw

1:26:46 > 1:26:48with a little bit of Parma ham round it.

1:26:48 > 1:26:52- Tastes fantastic just like that. - Absolutely delicious.

1:26:52 > 1:26:54- A canape.- I'm sure.

1:26:54 > 1:26:57It's the classic melon and Parma ham sort of stuff,

1:26:57 > 1:27:00but not the stuff that you get at weddings.

1:27:00 > 1:27:04But the difference is that melon actually has flavour,

1:27:04 > 1:27:06has texture, has perfume.

1:27:06 > 1:27:08Why is it always weddings and funerals

1:27:08 > 1:27:10you get all that sort of dreadful...?

1:27:10 > 1:27:12Yeah, well, this would be a great dish for a funeral.

1:27:12 > 1:27:15THEY LAUGH

1:27:15 > 1:27:16Thanks, Matthew. Cheers.

1:27:16 > 1:27:19Is that sort of like a gravy you're putting on it?

1:27:19 > 1:27:22It's looking good for me on the Great British Menu next time.

1:27:22 > 1:27:25- Yeah, I think you might qualify.- Dive in.

1:27:25 > 1:27:27Just remember that if Matthew's the judge,

1:27:27 > 1:27:29you better stay off watermelon.

1:27:29 > 1:27:32Great local produce. Dive into that, tell us what you think.

1:27:32 > 1:27:36- I have to say, it looks very appetising.- Doesn't it?

1:27:36 > 1:27:39We've got an Ombra Prosecco. Matthew, if you could open that.

1:27:39 > 1:27:41The glasses, girls. There we go.

1:27:42 > 1:27:44- Great, thanks.- What do you think?

1:27:44 > 1:27:46- Hmm.- Hmm?

1:27:46 > 1:27:48- Come on.- I really...to be honest...

1:27:48 > 1:27:51I was struggling to find a dish to go with it. What do you reckon?

1:27:51 > 1:27:54You haven't totally sold me on the watermelon in it,

1:27:54 > 1:27:55I'm sorry to say.

1:27:55 > 1:27:58It just...everything else, it looks nice.

1:27:58 > 1:28:02I like the mozzarella and the...pretty much all of it,

1:28:02 > 1:28:04- except the watermelon.- Yeah.

1:28:04 > 1:28:06Have a try, see what you think. Sorry, that sounds really mean.

1:28:06 > 1:28:09Nice, isn't it? We invite him on, give him food,

1:28:09 > 1:28:11and all they do is take the mick.

1:28:11 > 1:28:13I'm having my nougat back and he's not getting any wine.

1:28:18 > 1:28:20You can't win them all, I guess.

1:28:20 > 1:28:23I'm afraid that's all we've got time for for today's Best Bites.

1:28:23 > 1:28:25If you'd like to try to cook any of the delicious food

1:28:25 > 1:28:27you've seen on today's programme,

1:28:27 > 1:28:29you can find all the studio recipes on our website.

1:28:29 > 1:28:31Just log on to bbc.co.uk/recipes.

1:28:31 > 1:28:34There are loads of brilliant ideas for you to choose from.

1:28:34 > 1:28:37So, have a great week, get in the kitchen and I'll see you soon.

1:28:37 > 1:28:38Bye for now.