0:00:02 > 0:00:04Good morning, I hope you're hungry because we've got a
0:00:04 > 0:00:06mouthwatering show lined up for you today.
0:00:06 > 0:00:07Trust me, you won't want to go anywhere.
0:00:07 > 0:00:10This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:31Welcome to the show.
0:00:31 > 0:00:33I might be getting a lie-in on a Saturday now,
0:00:33 > 0:00:36but I'm here to deliver a healthy portion of great chefs,
0:00:36 > 0:00:40plating up some delicious food with a side order of celebrity guests.
0:00:40 > 0:00:43Coming up on today's show, two Irish chefs.
0:00:43 > 0:00:46Rachel Allen from the south and she's making a fantastic family
0:00:46 > 0:00:49supper - chicken pilaf with a simple green salad.
0:00:49 > 0:00:51And Northern Ireland's Paul Rankin
0:00:51 > 0:00:54is showing us how to cook the perfect char-grilled steak
0:00:54 > 0:00:56with sauteed potatoes.
0:00:56 > 0:00:59He serves the dish with some smoked chilli butter,
0:00:59 > 0:01:01girolle mushrooms and purple sprouting broccoli.
0:01:01 > 0:01:03Moving over to Yorkshire, Brian Turner
0:01:03 > 0:01:06is serving a sensational sausage dish.
0:01:06 > 0:01:09He braises the sausages with a red wine sauce
0:01:09 > 0:01:11and serves it with creamy duchess potatoes.
0:01:11 > 0:01:16And national treasure, Celia Imrie faces a food heaven or food hell.
0:01:16 > 0:01:19Would she get a food heaven, a lemon curd lemon meringue cake
0:01:19 > 0:01:22or would she get a dreaded food hell, Battenberg cake.
0:01:22 > 0:01:25Find out what she gets to eat at the end of the show.
0:01:25 > 0:01:27But first up, with a perfect plate of pasta,
0:01:27 > 0:01:29is the king of Italian cuisine.
0:01:29 > 0:01:32It's the legendary Antonio Carluccio.
0:01:32 > 0:01:34- Great to have you back on the show. - Buongiorno, James.
0:01:34 > 0:01:37Fantastic, buongiorno. What are we cooking then, Chef?
0:01:37 > 0:01:39Something very seasonal, close to your heart.
0:01:39 > 0:01:41Did you know we started together, seven years ago, the first one.
0:01:41 > 0:01:44Do you know, the first-ever programme that I ever did
0:01:44 > 0:01:46you cooked a lamb stuffed with,
0:01:46 > 0:01:48I think it was lamb stuffed with cheese...
0:01:48 > 0:01:50- With something.- Yeah, exactly. Feta cheese.
0:01:50 > 0:01:55- I discovered, meanwhile, that you can cook now.- Oh, thanks very much.
0:01:55 > 0:01:57- What are we going to do, then? - This is for you, look.
0:01:57 > 0:02:00I'll give it to you immediately because
0:02:00 > 0:02:05this is how to treat artichokes.
0:02:05 > 0:02:07Yeah, so these are the little baby artichokes as well.
0:02:07 > 0:02:09And it will be a raw salad,
0:02:09 > 0:02:11you see, you have to take away the
0:02:11 > 0:02:17most hard and inedible things.
0:02:17 > 0:02:20Look, what a wonderful flower. I'll give it up to you.
0:02:20 > 0:02:23- I'll chop it all off. - Chop it very finely.
0:02:23 > 0:02:25I'll chop it in very finely slices.
0:02:25 > 0:02:27Meanwhile, I am cooking this sauce...
0:02:27 > 0:02:28A little bit more fire here.
0:02:28 > 0:02:30Yeah, there.
0:02:30 > 0:02:33..with my beloved mushrooms, look at this.
0:02:33 > 0:02:36So what is it with you and these mushrooms?
0:02:36 > 0:02:38How did it start for you?
0:02:38 > 0:02:39- When you were a young kid? - As a young kid?
0:02:39 > 0:02:42No, it was going with papa and with friends,
0:02:42 > 0:02:47as everybody in Italy does, I was going to pick mushrooms and then the
0:02:47 > 0:02:53sort of passion remains in me and I find mushroom anywhere, everywhere.
0:02:53 > 0:02:56- Here I find even some in Hyde Park. - So what have we got here, then?
0:02:56 > 0:03:02We've got butter, first of all, and then we cook, yes,
0:03:02 > 0:03:05it will be the sauce for raviolo.
0:03:05 > 0:03:08There are two sheets of pasta, which will contain the sauce.
0:03:08 > 0:03:10They're in the fridge at the moment,
0:03:10 > 0:03:12so we'll talk about those in a minute.
0:03:12 > 0:03:14But what mushrooms have you brought along with us, then, today?
0:03:14 > 0:03:16These are morels, which is a fantastic mushroom.
0:03:16 > 0:03:19You have to be careful when you get morel fresh
0:03:19 > 0:03:22because they may have little stones inside. They are hollow.
0:03:22 > 0:03:25I will open one to you and show it.
0:03:25 > 0:03:29- You see? And they may have stones or something like that.- Yeah.
0:03:29 > 0:03:33Then we have the girolle or chanterelle, I prefer to call them.
0:03:33 > 0:03:37These are the girolles, which we put immediately there
0:03:37 > 0:03:40after they've been cleaned.
0:03:40 > 0:03:43And naturally, we have the most wonderful mushroom of all,
0:03:43 > 0:03:47the porcino, the cep. But let me put a few more here.
0:03:47 > 0:03:49So you would classify the cep
0:03:49 > 0:03:53more so than the morel as the king of mushrooms, would you?
0:03:53 > 0:03:58Well, the morel is a very, very fine mushroom.
0:03:58 > 0:04:02In fact, to buy, even more expensive, but for me,
0:04:02 > 0:04:05the king is really this one here. Look, perfect.
0:04:05 > 0:04:08It doesn't have little animals inside. It's vegetarian.
0:04:08 > 0:04:10But it's great raw in salads as well, isn't it, this?
0:04:10 > 0:04:14In fact, in fact, I have an idea. Look.
0:04:14 > 0:04:18If you can cut me the very solid one, this one.
0:04:18 > 0:04:19Yeah, I'll do that, yeah.
0:04:19 > 0:04:23You can cut it very finely sliced. And this one too.
0:04:23 > 0:04:26- We'll do the salad of porcini as well.- OK.
0:04:26 > 0:04:30- So on this show, you can do everything.- Yeah.
0:04:30 > 0:04:33So you wouldn't wash these? How would you prepare them?
0:04:33 > 0:04:35No, you never wash mushrooms.
0:04:35 > 0:04:40You scratch them from, sort of thing, eventually dirt,
0:04:40 > 0:04:42but they are clean.
0:04:42 > 0:04:45- You have just to check if there are little microbes inside.- Yeah.
0:04:45 > 0:04:48They may have. This one is perfect, look at this...
0:04:49 > 0:04:50..wonderful white.
0:04:50 > 0:04:55Now, as well as busy all over the world with the restaurants
0:04:55 > 0:04:56- and everything else...- I am.
0:04:56 > 0:04:59- ..writing is a huge influence in your life.- Yes.
0:04:59 > 0:05:02So you've written a couple of things recently,
0:05:02 > 0:05:03so tell us about those, then.
0:05:03 > 0:05:07I've written 19 books altogether, two of which, the last one,
0:05:07 > 0:05:11one was called Collection and naturally,
0:05:11 > 0:05:17my sort of biography, my life.
0:05:17 > 0:05:22Now we put a little bit of sort of... A spoon, a spoon, a spoon...
0:05:22 > 0:05:24I can get you one.
0:05:26 > 0:05:28So this is tomato puree that you're adding to this?
0:05:28 > 0:05:34- A little bit of tomato puree to give a little sort of things.- Yeah.
0:05:34 > 0:05:38And then some parsley. And we chop it like this, direct.
0:05:42 > 0:05:45So you've written, like, an autobiography on your life.
0:05:45 > 0:05:50Yes, my own biography, starting from birth.
0:05:50 > 0:05:54In fact, to write it... I put some wine now.
0:05:54 > 0:05:57I asked my siblings,
0:05:57 > 0:06:03- if my father and my mother they conceived me in love.- Right.
0:06:03 > 0:06:08To see if the beginning of my life was already positive.
0:06:08 > 0:06:12He didn't say this in rehearsal. THEY LAUGH
0:06:12 > 0:06:14Well, they told me, yes.
0:06:14 > 0:06:16- They told you, yes?- Yes, they told me, yes.
0:06:16 > 0:06:19Listen, the sauce is ready.
0:06:19 > 0:06:21- Now we have to put the pasta... - Yeah.
0:06:21 > 0:06:23..and here we have the boiling water.
0:06:23 > 0:06:26- Can you get me the pasta?- I'll get it.
0:06:26 > 0:06:30The only time when you can put a few drops of oil on water
0:06:30 > 0:06:33for boiling the pasta is when you have two big sheets of pasta.
0:06:33 > 0:06:35This is fresh pasta.
0:06:35 > 0:06:38It's wonderful to put it to boil in salted water,
0:06:38 > 0:06:43which will be 10g of salt per litre of water.
0:06:43 > 0:06:46So it's more salty than people would normally do, isn't it?
0:06:46 > 0:06:49- Yeah, but 10g is not very much. - Yeah.
0:06:49 > 0:06:51Now this is cooking.
0:06:51 > 0:06:56And it will cook the fresh pasta only two or three minutes,
0:06:56 > 0:07:01no more than that. In fact, it's just the sauce.
0:07:01 > 0:07:03That's wonderful.
0:07:03 > 0:07:06You can see the oil on the surface when you put
0:07:06 > 0:07:10the pasta down, coated with the oil, so it doesn't stick together.
0:07:10 > 0:07:13Now, as well as that, you're doing these food festivals all over
0:07:13 > 0:07:16the UK. One in particular which is just round the corner...
0:07:16 > 0:07:19You know what? I'm coming to your area, in Malton.
0:07:19 > 0:07:22You are, you're coming up north.
0:07:22 > 0:07:25And it will be very good because I would like to taste your food.
0:07:25 > 0:07:29The Malton Food Festival, which is next weekend, I believe, is it?
0:07:29 > 0:07:32- I think so.- Two weekends' time.
0:07:32 > 0:07:36- So we have one sheet of pasta... - Yeah.- ..we put it there.
0:07:37 > 0:07:39Oops, oops. There.
0:07:41 > 0:07:45Then we have the... Let me taste.
0:07:46 > 0:07:50Yeah, add a little bit of salt because...
0:07:52 > 0:07:55- Yes.- So that's it, it's very quick. - You put it there. Yes.
0:07:56 > 0:07:58It's very quick.
0:07:58 > 0:08:04- Italian food is MOF MOF. Minimum of fuss, maximum of flavour.- Right.
0:08:04 > 0:08:06Then we have the other one here, look.
0:08:10 > 0:08:13- This is the blanket.- Yeah.
0:08:13 > 0:08:15So we put it there.
0:08:15 > 0:08:18Naturally, something like this, you could do it also with
0:08:18 > 0:08:23a filling of fish and whatever you like. Oops.
0:08:24 > 0:08:26The decoration, let me put the decoration.
0:08:26 > 0:08:29I didn't say one of those, but this is lovely.
0:08:29 > 0:08:31- We could fry that up, yeah.- Yes?
0:08:33 > 0:08:36- Got some butter in there, if you want it.- That's there.
0:08:38 > 0:08:40So explain to us about the salad, then.
0:08:40 > 0:08:42Oh, yes, the salad, let's taste.
0:08:42 > 0:08:46So we have very finely chopped artichokes.
0:08:46 > 0:08:48If you add the big one, the globe artichoke, you have to
0:08:48 > 0:08:53- take all the heart apart and then you have to...- Just the heart.
0:08:53 > 0:08:55- Yes, the heart.- But with the small ones...- Ah, wonderful.
0:08:55 > 0:08:58- Lemon, olive oil...- That's it.
0:08:58 > 0:09:01..salt and pepper and of course, we've got Parmesan cheese
0:09:01 > 0:09:04- and of course, we've got the ceps in there as well.- Yeah.
0:09:04 > 0:09:07- So which part of Italy...? - You put the ceps in that one.
0:09:07 > 0:09:09- That's in there.- I want them to be separate.
0:09:09 > 0:09:10- Never mind.- I'll do another one.
0:09:12 > 0:09:15- No pressure.- Yeah.
0:09:15 > 0:09:18- Follow what the chef says.- So which part of Italy are you from, then?
0:09:18 > 0:09:20Put in this one right there...
0:09:20 > 0:09:22Where did you grow up?
0:09:22 > 0:09:27I grew up in Piedmont. I was born in the south on the Amalfi coast.
0:09:27 > 0:09:29And it was fantastic to have both.
0:09:30 > 0:09:32- A bit of salt...- Yeah.
0:09:32 > 0:09:34..and a bit of lemon.
0:09:35 > 0:09:38- And of course, we saw a lot of that when you were...- Olive oil.
0:09:38 > 0:09:42Olive oil. ..when you were touring round with Gennaro on BBC Two.
0:09:43 > 0:09:45The good old Gennaro.
0:09:45 > 0:09:48My desperation.
0:09:48 > 0:09:51My des... Right.
0:09:51 > 0:09:53- Yeah, that's fine.- There you go, Chef.- Lovely.
0:09:53 > 0:09:56So we put the decoration here.
0:09:58 > 0:10:02- The garnish, as you call it. - We've got that, that...
0:10:02 > 0:10:03And you've got that.
0:10:03 > 0:10:06- We've got an extra dish, more than we did in rehearsal.- Yes.
0:10:06 > 0:10:09- And you want a little bit of Parmesan cheese?- No, yes, yes.
0:10:09 > 0:10:11So tell us what the name of this dish is.
0:10:11 > 0:10:16So this is open raviolo with mushrooms, with wine mushrooms.
0:10:16 > 0:10:20- And in Italian? - Raviolo aperto con funghi.
0:10:20 > 0:10:24- Sounds much better, doesn't it? - Love that.- Check that out.- Poetry.
0:10:30 > 0:10:34It looks delicious. I know these, just eaten as they are, fabulous.
0:10:34 > 0:10:37- Come on over here.- Oh, wow.- Have a seat. Let's dive in.
0:10:37 > 0:10:40- I don't know where you want to start.- Tuck in.- There you go.
0:10:40 > 0:10:44So if you like vegetarian, that's vegetarian.
0:10:44 > 0:10:46Italy's brilliant for vegetarian food,
0:10:46 > 0:10:49wherever I've been. I've had the most choice in Italy.
0:10:49 > 0:10:51We don't have any complication between pasta
0:10:51 > 0:10:54and this and that vegetables. You have always some vegetarian.
0:10:54 > 0:10:57- But it's so simple if you use the small artichokes.- Oh, yes, yes.
0:10:57 > 0:11:01- Delicious.- Oh, that salad is amazing.- The good thing about me is
0:11:01 > 0:11:03- I like my food.- It's very good. - And nice and quick.
0:11:03 > 0:11:07- Happy with that?- Oh, that's really lovely. Yeah, thank you so much.
0:11:11 > 0:11:14Good quality ingredients and freshly made pasta
0:11:14 > 0:11:17made by one of the Italian masters, what could be better?
0:11:17 > 0:11:21Coming up, I cook chilli lobster spaghetti for actress Julia Stiles.
0:11:21 > 0:11:24But that's after a trip to the Mediterranean with Mr Rick Stein.
0:11:24 > 0:11:27He's taking a look round a pasta factory today
0:11:27 > 0:11:29to see how spaghetti's made.
0:11:30 > 0:11:35And so to Palermo and yes, it too was colonised by the Phoenicians
0:11:35 > 0:11:39and the Byzantines and the Romans. In fact, it seems anyone who
0:11:39 > 0:11:43had an army and a navy made an appointment with history here.
0:11:43 > 0:11:46And this gate celebrates Charles V of Spain's victory over
0:11:46 > 0:11:49the Turks in the 15th century.
0:11:49 > 0:11:54It was Charles who said, "To God I speak Spanish, to women - Italian,
0:11:54 > 0:11:57"to men - French, and to my horse - German."
0:12:00 > 0:12:03The city centre has all the atmosphere of a Verdi opera -
0:12:03 > 0:12:06balustraded buildings, narrow streets,
0:12:06 > 0:12:11a faded elegance interspersed with the calls of street traders
0:12:11 > 0:12:13selling tomatoes, garlic and lemons.
0:12:15 > 0:12:18Well, I always come to the market in any city first of all
0:12:18 > 0:12:20and this is a really good one.
0:12:20 > 0:12:22- I love all the sort of voices. - MEN SHOUTING IN ITALIAN
0:12:22 > 0:12:24Couldn't be anywhere else but Italy.
0:12:27 > 0:12:33THEY SHOUT IN ITALIAN
0:12:37 > 0:12:40Just picked up this bit of information that the Sicilian word
0:12:40 > 0:12:44for the Mafia is actually cosca
0:12:44 > 0:12:47and that's the name of an artichoke.
0:12:47 > 0:12:50And the reason is that you've got all these tightly knit leaves
0:12:50 > 0:12:51gathered round the centre.
0:12:55 > 0:12:59I love these. They've been gathered from the hillsides around the city.
0:12:59 > 0:13:03I think eating and really enjoying snails sorts out those who
0:13:03 > 0:13:07think they're a bit of a gourmet and those who really are.
0:13:07 > 0:13:09I call it the snail test.
0:13:09 > 0:13:10This is a bit of a find.
0:13:10 > 0:13:15These are tiny little snails from around Palermo
0:13:15 > 0:13:19and they feed on wild fennel. You can almost taste it.
0:13:19 > 0:13:22That's all they eat. They gather them off the fennel fronds.
0:13:22 > 0:13:27In fact, I've seen them in Cornwall. Maybe I've got an idea going here.
0:13:27 > 0:13:29But they're delicious, they're just done with olive oil,
0:13:29 > 0:13:31garlic and parsley.
0:13:31 > 0:13:33And the thing I think anybody that was unsure about snails
0:13:33 > 0:13:36would like about these is they're very small.
0:13:36 > 0:13:38They're a bit like winkles.
0:13:38 > 0:13:41And they don't have that long brown bit at the bottom, which
0:13:41 > 0:13:42people don't really like.
0:13:42 > 0:13:48So I think these are an absolute must for the first-time snail eater.
0:13:49 > 0:13:51Which I suspect HE isn't.
0:13:54 > 0:13:58I really like Palermo. I know it has its dark side,
0:13:58 > 0:14:00but it's glorious.
0:14:00 > 0:14:02It reminds me of Paris or Madrid
0:14:02 > 0:14:04and there's nothing provincial about it.
0:14:09 > 0:14:13When I told some Italian friends of mine that I was coming here they
0:14:13 > 0:14:15said there's one place I have to visit,
0:14:15 > 0:14:16even if it's just for a coffee.
0:14:18 > 0:14:21Well, this restaurant is called Spinnato
0:14:21 > 0:14:25and it's THE most famous restaurant in Palermo.
0:14:25 > 0:14:27And it's where all the great and the good
0:14:27 > 0:14:32and the powerful come to eat and talk and see and be seen.
0:14:32 > 0:14:36And there's lots of people here with very, very sharp,
0:14:36 > 0:14:39expensive suits on, if you catch my drift.
0:14:42 > 0:14:44This, I love. Do you know what?
0:14:44 > 0:14:48I think Sicily is a vegetarian's paradise.
0:14:48 > 0:14:51This is spaghetti with little tiny capers
0:14:51 > 0:14:53from the island of Pantelleria
0:14:53 > 0:14:56right down on the southern side of Sicily,
0:14:56 > 0:15:00just with some mint and tomato and a bit of parmigiano.
0:15:00 > 0:15:01It is superb.
0:15:01 > 0:15:04It's just the sort of thing I love to cook.
0:15:06 > 0:15:09When I think of capers, my next thought is anchovies
0:15:09 > 0:15:13and the port of Sciacca on Sicily's southern coast.
0:15:13 > 0:15:16It's famous for processing these silver beauties from the days
0:15:16 > 0:15:19when the harbour was full of Roman galleys.
0:15:19 > 0:15:22I suppose you could say this is dreams come true.
0:15:22 > 0:15:24I mean, when I'm thinking about Elizabeth David
0:15:24 > 0:15:29and Mediterranean recipes and times in the sun by the Mediterranean,
0:15:29 > 0:15:31I'm thinking about anchovy boats
0:15:31 > 0:15:33bringing in the catch as fresh as that.
0:15:33 > 0:15:35They're absolutely stiff fresh.
0:15:39 > 0:15:41This is one of the canneries here
0:15:41 > 0:15:44and everything's done by hand, really quickly,
0:15:44 > 0:15:48mainly by women working like metronomes to their own rhythm
0:15:48 > 0:15:50as they take off the heads and
0:15:50 > 0:15:52remove the guts with the flick of a finger
0:15:52 > 0:15:57and sprinkle on sea salt, the oldest way of preserving fish.
0:15:57 > 0:16:01I asked why there wasn't a machine to do this, but the boss here,
0:16:01 > 0:16:05Agostino Recca, said in a resigned New York/Sicilian way,
0:16:05 > 0:16:08"There's no machine because a machine can't tell
0:16:08 > 0:16:10"a good anchovy from a bad one.
0:16:10 > 0:16:11"These women can."
0:16:13 > 0:16:17So what makes this town, Sciacca, synonymous with anchovies?
0:16:17 > 0:16:20The climate is the best here in Sciacca.
0:16:20 > 0:16:22Because it's humid and sometimes it's hot.
0:16:22 > 0:16:25That's what it needs for the anchovies.
0:16:25 > 0:16:29- And the fact that they're caught and preserved in one day.- Yes, yes.
0:16:29 > 0:16:32The only thing we put on is a little salt and that's it.
0:16:32 > 0:16:37The rest is all natural. We only put a little salt and that's it.
0:16:37 > 0:16:40One of the great things about going on a tour like this is that
0:16:40 > 0:16:42you are tasting the real food.
0:16:42 > 0:16:44They've just given us a load of anchovies to taste
0:16:44 > 0:16:46and some bread to go with it but also some caponata.
0:16:46 > 0:16:48Now, I always thought caponata
0:16:48 > 0:16:51was a bit like ratatouille with too much vinegar in it,
0:16:51 > 0:16:53but now I've tasted the real thing.
0:16:53 > 0:16:56And that's what's so good about coming on this tour is that
0:16:56 > 0:16:59you could not write a correct recipe unless you've tasted something.
0:16:59 > 0:17:04I have to say that. This is lovely and sweet and aromatic.
0:17:04 > 0:17:07Basically, it's just aubergine, onion, tomato,
0:17:07 > 0:17:10caper and very important, celery,
0:17:10 > 0:17:12a little vinegar, sugar and salt,
0:17:12 > 0:17:15cooked very, very slowly till it's almost like, well,
0:17:15 > 0:17:18almost like a chutney. Delish!
0:17:22 > 0:17:23Now, do you remember this?
0:17:23 > 0:17:27Richard Dimbleby's little film took the country by surprise
0:17:27 > 0:17:30on April 1st, 50 years ago.
0:17:30 > 0:17:33This was a time when we knew so little about food.
0:17:35 > 0:17:38'The last two weeks of March are an anxious time for the
0:17:38 > 0:17:39'spaghetti farmer.
0:17:39 > 0:17:42'There's always the chance of a late frost which,
0:17:42 > 0:17:46'while not entirely ruining the crop, generally impairs the flavour
0:17:46 > 0:17:50'and makes it difficult for him to obtain top prices in world markets.
0:17:51 > 0:17:54'Many people are often puzzled by the fact that spaghetti is
0:17:54 > 0:17:57'produced at such uniform length.
0:17:57 > 0:18:00'But this is the result of many years of patient endeavour by plant
0:18:00 > 0:18:05'breeders who have succeeded in producing the perfect spaghetti.'
0:18:05 > 0:18:09Well, it was April Fools' Day, but so many people believed it.
0:18:09 > 0:18:13It was from the days when Italian restaurants in London had
0:18:13 > 0:18:17signs outside saying, "We serve spaghetti, but not on toast."
0:18:20 > 0:18:24I'm going towards the centre of Sicily to see how spaghetti is made.
0:18:24 > 0:18:27Heading towards the town of Corleone, famous for being
0:18:27 > 0:18:32the home of the Mafia don played by Marlon Brando in the Godfather.
0:18:32 > 0:18:35I would have come here anyway, spaghetti factory or not,
0:18:35 > 0:18:37because of this landscape.
0:18:37 > 0:18:40People could hide and never be found for years.
0:18:42 > 0:18:46Before I came here, I imagined it to be barren, rocky scrubland
0:18:46 > 0:18:49and yet it's very fertile and green.
0:18:50 > 0:18:52It's funny walking about.
0:18:52 > 0:18:54You can't help but think that every old man
0:18:54 > 0:18:58you see on the street corner is a retired Mafia don,
0:18:58 > 0:19:01living in a palazzo in luxurious retirement.
0:19:06 > 0:19:09In Corleone, everything is Mafia.
0:19:09 > 0:19:14And everybody who comes to Corleone becomes Mafia, sir.
0:19:14 > 0:19:18Fine, and everybody talks like Mafia people?
0:19:18 > 0:19:19Yes, of course,
0:19:19 > 0:19:24because when you come here you become the Mafia like us, sir.
0:19:24 > 0:19:25Well, that was very illuminating.
0:19:25 > 0:19:28I just popped in for a beer and got a dissertation.
0:19:28 > 0:19:30But this is what I came to see.
0:19:30 > 0:19:33This old spaghetti factory's been churning out pasta
0:19:33 > 0:19:35for over 100 years.
0:19:40 > 0:19:43Well, I've always wanted to see how proper pasta's made.
0:19:43 > 0:19:47I mean, it just looks wonderful just cascading down like that.
0:19:47 > 0:19:48And the smell!
0:19:48 > 0:19:50All I'm thinking, because it's just before lunch,
0:19:50 > 0:19:53is pomodoro sauce, is tomato sauce.
0:19:53 > 0:19:55That's all I want. Nothing more.
0:19:55 > 0:19:59The smell of that fresh wheat is absolutely wonderful.
0:19:59 > 0:20:04I'm just thinking, many, many years in the kitchens
0:20:04 > 0:20:08of my restaurant, I'd use one of those little, tiny pasta machines.
0:20:08 > 0:20:13And we used to dry the pasta on broom handles all over the kitchen.
0:20:13 > 0:20:15That's the sort of thing I needed.
0:20:16 > 0:20:19It's just made with durum wheat and water, nothing more.
0:20:22 > 0:20:25So that's how it all becomes the same length.
0:20:25 > 0:20:29Mussolini, the fascist dictator, tried to change the Italian diet
0:20:29 > 0:20:33and wanted to stop the population eating so much pasta
0:20:33 > 0:20:36because he thought it made them sluggish and lazy.
0:20:36 > 0:20:39Needless to say, he didn't achieve his goal.
0:20:40 > 0:20:42Earlier, I mentioned Pasta alla Norma.
0:20:42 > 0:20:47It's a classic Sicilian pasta named after Bellini's opera Norma.
0:20:47 > 0:20:50Bellini was Sicilian, as you probably gather.
0:20:50 > 0:20:53Anyway, first slice aubergines
0:20:53 > 0:20:58and cover in salt to take out the moisture. Dry in a teacloth.
0:20:58 > 0:21:02Ideally, you want to do this half an hour before you fry them.
0:21:02 > 0:21:05The opera Norma was apparently a huge hit.
0:21:05 > 0:21:08And the word norma became synonymous with
0:21:08 > 0:21:10something that was really good.
0:21:12 > 0:21:16Toss them in a pan of hot olive oil, give them a good searing,
0:21:16 > 0:21:18and then set them aside.
0:21:22 > 0:21:25Chop and crush some garlic in some salt
0:21:25 > 0:21:27and fry that off in the same oil.
0:21:29 > 0:21:32Add some chilli flakes and chopped tomatoes.
0:21:36 > 0:21:40And then put in the ever-so-slightly fried aubergines.
0:21:40 > 0:21:43I know it's another vegetarian pasta dish, but Sicily is
0:21:43 > 0:21:48famous for them. They've got such great sun-ripened vegetables.
0:21:49 > 0:21:52Crumble in some cheese. I'm using feta.
0:21:52 > 0:21:56In Sicily, the chefs seem to prefer caciocavallo,
0:21:56 > 0:22:00those yellow, pear-like cheeses that hang from the rafters.
0:22:00 > 0:22:03Tear up some basil and put in the spaghetti
0:22:03 > 0:22:05and toss it around and serve.
0:22:05 > 0:22:10Dishes like this hark back to a time when Sicily was a poor country
0:22:10 > 0:22:13and everyone had to use what was in season.
0:22:13 > 0:22:16Now, you might take the view that this is poor people's food
0:22:16 > 0:22:21or you could say it's a splendid celebration of the aubergine,
0:22:21 > 0:22:24the tomato, cheese and olive oil.
0:22:30 > 0:22:33That spaghetti looked delicious and spaghetti is one of those
0:22:33 > 0:22:36things that pretty much everybody loves, especially in this country.
0:22:36 > 0:22:38There are so many great sauces that go with it
0:22:38 > 0:22:40and don't just do it with spaghetti bolognese.
0:22:40 > 0:22:42This is another thing, which I love.
0:22:42 > 0:22:45It's with chilli, it's with lemon grass and I know you love lobster.
0:22:45 > 0:22:49- I do.- So I thought I would do a little sort of Thai spaghetti dish
0:22:49 > 0:22:52although obviously spaghetti, you wouldn't normally put with Thai,
0:22:52 > 0:22:54you'd do this with noodles sometimes
0:22:54 > 0:22:55but the idea of it can work together.
0:22:55 > 0:22:57So we've got shallots, we've got garlic, we've got
0:22:57 > 0:23:00kaffir lime leaves, lemon grass, bit of chilli, some ginger.
0:23:00 > 0:23:02We're just going to make a very, very quick sauce
0:23:02 > 0:23:05to go with it, to cook with our pasta, which is
0:23:05 > 0:23:08cooking away there, which is our obviously spaghetti,
0:23:08 > 0:23:10which you want to cook for about ten minutes.
0:23:10 > 0:23:13Now, you can do this with linguine if you wish, which takes much
0:23:13 > 0:23:15quicker, about three or four minutes.
0:23:15 > 0:23:16But we can do this.
0:23:16 > 0:23:19Now, I was reading a little bit about you before, well, yesterday.
0:23:19 > 0:23:21And I can't believe it,
0:23:21 > 0:23:24before you were 20 you were working with the likes of Harrison Ford.
0:23:24 > 0:23:26It's an incredible career quite early on.
0:23:26 > 0:23:29How did that suddenly start?
0:23:29 > 0:23:30I grew up in New York City
0:23:30 > 0:23:35and I started working with a theatre company, kind of as a fluke.
0:23:35 > 0:23:36And I really enjoyed it.
0:23:36 > 0:23:38And then they helped me find an agent
0:23:38 > 0:23:40and I was auditioning for movies
0:23:40 > 0:23:43and television and then I got lucky.
0:23:43 > 0:23:46- Got lucky? That's just basically what it is?- Well, no.
0:23:46 > 0:23:50- It took a lot of persistence, I guess.- Yeah.- Yeah, I mean...
0:23:50 > 0:23:52Is that what you predominantly went in for
0:23:52 > 0:23:55when you first started off? Because a lot of actors
0:23:55 > 0:23:57and actresses go for the theatre first and then films develop or
0:23:57 > 0:24:00was it just you wanted to focus on films first of all?
0:24:00 > 0:24:04No, you know, at 18 years old, I don't think I was really,
0:24:04 > 0:24:08I didn't really have a plan, I just enjoyed performing.
0:24:08 > 0:24:11And I was lucky that I was living with my parents, so I didn't
0:24:11 > 0:24:15have to pay rent or anything. So I could try to be an actress.
0:24:15 > 0:24:17But then, while you were young, you of course worked
0:24:17 > 0:24:19with the late, great Heath Ledger.
0:24:19 > 0:24:2210 Things I Hate About You was just incredible.
0:24:22 > 0:24:26The cast and stuff like that, that you worked with in early years...
0:24:26 > 0:24:27That was about it, yes.
0:24:27 > 0:24:29From there, of course,
0:24:29 > 0:24:32I know you mainly from the Bourne Identity films.
0:24:32 > 0:24:34When you were doing that with Matt Damon do you actually
0:24:34 > 0:24:37realise that it was going to be the biggest hit that it was?
0:24:37 > 0:24:40Because Matt, by then, wasn't an action star at all.
0:24:40 > 0:24:45Yeah, no, when he was cast in the Bourne Identity, Doug Liman had
0:24:45 > 0:24:50this vision of making a sort of European-style action movie
0:24:50 > 0:24:52and I think the studio was really nervous about it
0:24:52 > 0:24:54because it wasn't a sure bet.
0:24:54 > 0:24:59And Matt Damon, you know, I think he had won the Oscar at that point
0:24:59 > 0:25:00for his screenwriting,
0:25:00 > 0:25:03but he wasn't your typical action star.
0:25:03 > 0:25:07And Franka Potente, who was the leading lady in it,
0:25:07 > 0:25:08wasn't very well known in the States.
0:25:08 > 0:25:12She was known for Run Lola Run, I think, and popular in Germany.
0:25:12 > 0:25:15But it wasn't a sure bet by any means.
0:25:15 > 0:25:17And of course, you appeared in all three of them.
0:25:17 > 0:25:19I was lucky that I appeared in all three of them.
0:25:19 > 0:25:22I actually was killed in the first one in the original cut
0:25:22 > 0:25:24and then they edited it, so I survived.
0:25:24 > 0:25:27I think he threw me up against a wall and I broke, snapped my neck.
0:25:27 > 0:25:29- That was nice.- They... Yeah.
0:25:29 > 0:25:33What was nicer was that they cut that part out and I survived.
0:25:33 > 0:25:35So I got to make it to the third one.
0:25:35 > 0:25:38And while you were doing all that, I mean, I didn't realise
0:25:38 > 0:25:40you were actually doing a film with Julia Roberts at the same time.
0:25:40 > 0:25:44- Mona Lisa Smile, yes. You really did your research!- Absolutely!
0:25:44 > 0:25:47Absolutely. Your PR team have sent me DVDs of you and all this sort of
0:25:47 > 0:25:49- stuff.- You didn't actually watch them, though.
0:25:49 > 0:25:52- No, no, I did actually watch them. - Someday you'll get to them.
0:25:52 > 0:25:53No, I watched Dexter,
0:25:53 > 0:25:56which, of course, is the thing that you're doing at the moment,
0:25:56 > 0:25:59which is in the fifth, you call it the fifth season in the States.
0:25:59 > 0:26:02- Fifth season, yeah. Season five. - Yes. Fifth series.
0:26:02 > 0:26:04You say fifth series. OK.
0:26:04 > 0:26:06But tell us about Dexter and what it's about because
0:26:06 > 0:26:07I watched a little bit of it.
0:26:07 > 0:26:09It's quite hard-hitting, isn't it, really?
0:26:09 > 0:26:14Um, he's a serial killer with a heart of gold, maybe I would say.
0:26:14 > 0:26:16THEY LAUGH
0:26:16 > 0:26:21No, but it's a...it's a, every season, I got hooked on it
0:26:21 > 0:26:24last season, season four, when John Lithgow was the guest star.
0:26:24 > 0:26:28Every season they have a guest who is like sort of his nemesis.
0:26:28 > 0:26:33He plays a guy who kills people but with a conscience.
0:26:33 > 0:26:35- He has a code and rules that he follows.- Nice.
0:26:35 > 0:26:38Like he has a lot of aggression in him, but he'll kill...
0:26:38 > 0:26:40he'll take out his rage on people who sort of deserve it.
0:26:40 > 0:26:43And so it brings up a lot of moral questions about what is right
0:26:43 > 0:26:46and what is wrong because the audience finds themselves
0:26:46 > 0:26:49rooting for him even though technically what he does is immoral.
0:26:49 > 0:26:52The whole story idea has changed.
0:26:52 > 0:26:56He's now cast as a goodie, would you say?
0:26:56 > 0:26:59Well, he witnessed the death of his mother at a very young age and
0:26:59 > 0:27:02that sort of traumatised him and that's what he's working through.
0:27:02 > 0:27:03And when he meets my character,
0:27:03 > 0:27:09my character has been through a horribly traumatic event
0:27:09 > 0:27:12and she's out for revenge and so she's kind of a loose cannon
0:27:12 > 0:27:13and he can't control her.
0:27:13 > 0:27:15But she also knows about...
0:27:15 > 0:27:18It's all about how he's keeping a secret from the rest of the world,
0:27:18 > 0:27:23including his late wife and his sister and the people that he
0:27:23 > 0:27:26works with and my character actually knows the truth about him.
0:27:26 > 0:27:30So they're kind of, they trust each other but kind of out of necessity.
0:27:31 > 0:27:33Does that make any sense?
0:27:33 > 0:27:36- And your character's got an interesting name.- Lumen.- Lumen.
0:27:36 > 0:27:39- Lumen.- Lumen.- Yes.
0:27:39 > 0:27:41- Have you ever met anyone named Lumen?- Never met, no.
0:27:41 > 0:27:43Not anybody called Lumen, no. I haven't, actually.
0:27:43 > 0:27:45I'm just going to go through what I've got in here.
0:27:45 > 0:27:48We've got the lemon grass, we've got all the basics - ginger,
0:27:48 > 0:27:52garlic, chilli, lemon grass, kaffir lime and it's all gone in there.
0:27:52 > 0:27:54A little bit of white wine, some double cream.
0:27:54 > 0:27:56Double cream?
0:27:56 > 0:28:00- Absolutely.- Mm. Do you ever? - He's from Yorkshire.- Coconut milk?
0:28:00 > 0:28:03- There's no coconut milk. - I guess not with spaghetti.
0:28:03 > 0:28:05You obviously haven't done your research on this show
0:28:05 > 0:28:07cos we don't use coconut milk.
0:28:07 > 0:28:10None of that low-fat, creme fraiche or anything like.
0:28:10 > 0:28:12No soya milk. It's double cream and butter.
0:28:12 > 0:28:15- No, coconut milk's not low-fat. - Compared with cream.- OK.
0:28:15 > 0:28:17THEY LAUGH We put that in there and we
0:28:17 > 0:28:20just cook that gently. We've got our pasta cooking away
0:28:20 > 0:28:22with the little lobster I'm prepping up here.
0:28:22 > 0:28:24Now, as well as doing Dexter, what else are you doing
0:28:24 > 0:28:27- at the moment cos you've just finished a film?- I just finished
0:28:27 > 0:28:29a film called Between Us that is based on a play.
0:28:29 > 0:28:31It's sort of similar to Blue Valentine.
0:28:31 > 0:28:35It's two couples and the sort of ups and downs in their relationship.
0:28:35 > 0:28:38It takes place over the course of two different dinner parties
0:28:38 > 0:28:42where one couple is fighting embarrassingly
0:28:42 > 0:28:43in front of the other.
0:28:43 > 0:28:46It happens quite a lot at dinner parties, doesn't it, really?
0:28:46 > 0:28:48Well, one of the lines in it is, "This is why I hate dinner parties."
0:28:48 > 0:28:51Because people end up fighting. Not at your dinner parties.
0:28:51 > 0:28:54No, it sometimes happens, yeah. Generally it sometimes happens.
0:28:54 > 0:28:57Mainly when you invite Nick Nairn there, so you see...
0:28:57 > 0:29:00What I am very impressed about is your ability to talk
0:29:00 > 0:29:03- and cook at the same time. I can never do that.- And he's a man.
0:29:03 > 0:29:06Men cooking and talking at the same time, it's extraordinary, isn't it?
0:29:06 > 0:29:08It's like walking and chewing gum.
0:29:08 > 0:29:10You haven't tasted it yet.
0:29:10 > 0:29:13THEY LAUGH
0:29:14 > 0:29:16We're going to chop some coriander in there and
0:29:16 > 0:29:18basically with the lobster,
0:29:18 > 0:29:20we're just going to warm up just a touch of it.
0:29:20 > 0:29:22We've got the pasta cooking away.
0:29:22 > 0:29:24Warm up just a touch of it in a pan, just these little claws here
0:29:24 > 0:29:27and I'm going to dice up the shell meat,
0:29:27 > 0:29:29just warm that up in a touch of butter.
0:29:29 > 0:29:32Now, I know theatre is a bit of a passion for you because you
0:29:32 > 0:29:35starred in the West End, was that back in 2004?
0:29:35 > 0:29:37Yeah, 2004. A David Marnet play.
0:29:37 > 0:29:39I've definitely done my research.
0:29:39 > 0:29:41It's not even written down, there you go!
0:29:41 > 0:29:43Are we going to see you again in the UK in theatre or
0:29:43 > 0:29:46- treading the boards or anything like that?- I would love to come back
0:29:46 > 0:29:49and do a play here. There's great theatre.
0:29:49 > 0:29:53I was going to do a Broadway play. I did Oleanna here
0:29:53 > 0:29:56and then did it on Broadway as well, but, yeah,
0:29:56 > 0:29:57I would love to.
0:29:57 > 0:30:00The theatre, there's something so special
0:30:00 > 0:30:02about how old they are. Even the dressing rooms.
0:30:02 > 0:30:04I mean, I think a lot of times in New York,
0:30:04 > 0:30:09the theatres have been remodelled, whereas here you feel the history.
0:30:09 > 0:30:12Do the Americans have a fascination for the British theatre
0:30:12 > 0:30:14and the history that kind of goes behind it?
0:30:14 > 0:30:16Is that something that is conscious in America?
0:30:18 > 0:30:19Maybe.
0:30:19 > 0:30:20THEY LAUGH
0:30:20 > 0:30:22No. The theatre's just...
0:30:22 > 0:30:24I'm like the idiot American who is
0:30:24 > 0:30:28so charmed by British culture that,
0:30:28 > 0:30:30yes, I would say that I have a fascination with it.
0:30:30 > 0:30:32I can't speak for all Americans, though.
0:30:32 > 0:30:33But it is fascinating.
0:30:33 > 0:30:36We fascinate the Americans that our culture and like you said,
0:30:36 > 0:30:38the dressing rooms, when you go to these old places,
0:30:38 > 0:30:41all the history, you know, the stuff written on the walls
0:30:41 > 0:30:43and all that kind of stuff, it's quite fascinating
0:30:43 > 0:30:45- when you go into those places.- Yeah.
0:30:45 > 0:30:48Even I remember my dressing room had a fireplace in it,
0:30:48 > 0:30:50- which I thought was very... - Nice touch.
0:30:50 > 0:30:52That's cos you haven't obviously done theatre in the winter,
0:30:52 > 0:30:54- you need it.- Right.
0:30:54 > 0:30:57Right, we've got our little bit of lobster and that sits on there.
0:30:57 > 0:31:01- Beautiful.- And there you have your little lobster linguine.- Wow.
0:31:01 > 0:31:04Easy as that. You can eat it, but we're not going to go into a tight
0:31:04 > 0:31:06shot of you eating it, so you can try it.
0:31:06 > 0:31:08Taste the lobster.
0:31:08 > 0:31:11- Spicy, lemony-limey. - Creamy too. Very good.
0:31:11 > 0:31:14I used about half a litre of cream gone in there.
0:31:14 > 0:31:16- Yeah, it's delicious. - It's good for you as well.
0:31:20 > 0:31:22That dish would be great at any dinner party.
0:31:22 > 0:31:24Give it a try if you can.
0:31:24 > 0:31:26If you'd like to try cooking any of the delicious studio recipes
0:31:26 > 0:31:28you've seen on today's show,
0:31:28 > 0:31:32all of those are just a click away at bbc.co.uk/recipes
0:31:32 > 0:31:35Today, we're looking back at some of the most mouthwatering recipes
0:31:35 > 0:31:37from the Saturday Kitchen archives.
0:31:37 > 0:31:40Now, next up, with a simple supper that would be fit for a king
0:31:40 > 0:31:43is the queen of Irish cooking, it's Rachel Allen.
0:31:43 > 0:31:46- Good to have you on the show. - Hi, James.- So, what are you cooking?
0:31:46 > 0:31:48- I'm going to make chicken pilaf. - Chicken pilaf.
0:31:48 > 0:31:52It's classic, simple, gorgeous...chicken.
0:31:52 > 0:31:54- Cooked in a casserole pot.- OK.
0:31:54 > 0:31:59With white wine and stock, herbs, carrot, onion and some peppercorns.
0:31:59 > 0:32:01So perfect for Nigel's start-off this morning.
0:32:01 > 0:32:04Yeah, exactly. Sorry, Nigel. Food for the cats.
0:32:04 > 0:32:06OK, so we've got chicken. Let's carry on.
0:32:06 > 0:32:08- First of all, how do we start it? - Just put the whole chicken
0:32:08 > 0:32:10into a casserole pot.
0:32:10 > 0:32:13And... Or, you know, a large heavy saucepan.
0:32:13 > 0:32:15So this is, what, a two-and-a-half-kilo chicken?
0:32:15 > 0:32:19Yeah, exactly. Two and a half kilos, five pounds.
0:32:19 > 0:32:21Add in some white wine, a glass or two of white wine,
0:32:21 > 0:32:23and some chicken stock.
0:32:23 > 0:32:25This is very simple.
0:32:25 > 0:32:28Fantastic, actually, if you have a large enough saucepan,
0:32:28 > 0:32:30put a couple of chickens in, make enough for... You know what?
0:32:30 > 0:32:34It makes a little bit of chicken go a long way, actually.
0:32:34 > 0:32:36Break a little bit of carrot in for some flavour.
0:32:36 > 0:32:38- Now, this is a free-range, organic one?- Yeah.
0:32:38 > 0:32:41Get as good a chicken as you can, obviously, cos that's...
0:32:41 > 0:32:42The flavour's going to come through.
0:32:42 > 0:32:46A couple of sprigs of thyme and some black peppercorns.
0:32:46 > 0:32:48And, thank you, you're chopping up the onion.
0:32:48 > 0:32:50Slow cookers are quite trendy now as well.
0:32:50 > 0:32:53- You could do it in that, couldn't you?- Absolutely, yeah.
0:32:53 > 0:32:56They seem to be coming back now. The thing my mother used to use.
0:32:56 > 0:32:58The wedding presents in the '60s and '70s.
0:32:58 > 0:33:01My mother used to use it, and I never understood how
0:33:01 > 0:33:03she put it in the dishwasher with the plug.
0:33:03 > 0:33:05Until she got elec...
0:33:05 > 0:33:07- She always got me to switch it on. - ..electrocuted herself.
0:33:07 > 0:33:11- That's what happened?- Not advisable. Don't do that at home.
0:33:11 > 0:33:13So, bring this up to the boil, and then we'll put it into an oven.
0:33:13 > 0:33:15Not a hot oven. Just an oven at about,
0:33:15 > 0:33:18say, you know, 325, 350, say, 160.
0:33:18 > 0:33:20- And...- How long does that go in there for?- ..allow that to cook.
0:33:20 > 0:33:22- It needs a couple of hours.- OK.
0:33:22 > 0:33:25We want it to be really nicely cooked.
0:33:25 > 0:33:27As you can see, the leg should feel incredibly loose,
0:33:27 > 0:33:29if you give it a tug it'll come out.
0:33:29 > 0:33:32- You want me to take this out, then? - Yeah, thank you.- OK.
0:33:32 > 0:33:34I knew I'd have to do something.
0:33:34 > 0:33:36- So, take this out. - Take the chicken out.
0:33:36 > 0:33:38All the juices, we're going to use for the sauce.
0:33:38 > 0:33:40So we need to pull the chicken out,
0:33:40 > 0:33:42and then I can take the meat off the bones.
0:33:42 > 0:33:46And we need to strain the juices cos we're finished with the carrot...
0:33:46 > 0:33:49- You want me to strain the juices as well, then, yeah?- Yes, please.
0:33:49 > 0:33:51Shall I just stand here and tell you what to do?
0:33:51 > 0:33:53You usually boss me around all over the place.
0:33:53 > 0:33:55- But you like it.- Drain off the fat.
0:33:55 > 0:33:58Now, tell us about America. That's exciting, isn't it?
0:33:58 > 0:33:59Yeah, it was great.
0:33:59 > 0:34:03We were... I went over, with Tourism Ireland, actually.
0:34:03 > 0:34:05It was just coming up to Patrick's Day,
0:34:05 > 0:34:08so the Americans wanted to see what food is like in Ireland.
0:34:08 > 0:34:11You know, what really goes on food-wise.
0:34:11 > 0:34:14So I was over there trying show them how good it actually is
0:34:14 > 0:34:16and our wonderful produce.
0:34:16 > 0:34:18Yeah, I did a few things on...
0:34:18 > 0:34:20I was on The Today Show
0:34:20 > 0:34:24and the Martha Stewart Show and quite a few radio shows.
0:34:24 > 0:34:27Tremendous numbers of people watch these programmes, don't they?
0:34:27 > 0:34:29Something like 98 million, apparently, watch The Today Show
0:34:29 > 0:34:32- on NBC.- Really?- Yeah, it was great. It was busy. It was fantastic.
0:34:32 > 0:34:35- I didn't get to see one shop in New York.- Not one?
0:34:35 > 0:34:38Not one. I think my husband organised it that way, but anyway.
0:34:38 > 0:34:41So I'm just going to take the meat off the bones.
0:34:41 > 0:34:44You would continue on with the whole chicken.
0:34:44 > 0:34:47And...and, of course, the brown meat is so good.
0:34:47 > 0:34:49Look at this lovely meat from the legs. Thank you, James.
0:34:49 > 0:34:51Meanwhile, you're making the whole thing.
0:34:51 > 0:34:54Meanwhile, I'm doing everything else. But, go on.
0:34:54 > 0:34:57- So you need to then degrease... - I've degreased it all.- Perfect.
0:34:57 > 0:35:00- Done.- The sauce is going in.- Yeah.
0:35:00 > 0:35:03So what I can do now is bring it up to the boil,
0:35:03 > 0:35:04and you need to boil it down.
0:35:04 > 0:35:07Ideally give it about five minutes to reduce a little bit.
0:35:07 > 0:35:09You want to make a sauce with that, a little roux?
0:35:09 > 0:35:12A roux would be great. Some butter. Equal quantities butter and flour.
0:35:12 > 0:35:14- I'll do that. - A couple of ounces of each.
0:35:14 > 0:35:19And I can add the cream into the juices.
0:35:19 > 0:35:21Just a little bit of cream for one chicken.
0:35:21 > 0:35:25But really one chicken like this would serve about eight people,
0:35:25 > 0:35:27- with chicken pilaf, six to eight people.- Eight?!
0:35:27 > 0:35:29- OK, well, you might be... - Where are you from?
0:35:29 > 0:35:31- ..a bit of a pig, but... - Can tell you've got kids.
0:35:31 > 0:35:33SHE LAUGHS
0:35:33 > 0:35:36Rachel, it's quite nice made the day before as well.
0:35:36 > 0:35:37Left in the fridge. Make a
0:35:37 > 0:35:40- lovely chicken stock out of it. - Yeah, really good.
0:35:40 > 0:35:41- Just set overnight.- Exactly.
0:35:41 > 0:35:44And it just reheats really gently and nicely.
0:35:44 > 0:35:45It's a bit of a classic, isn't it?
0:35:45 > 0:35:47- Yeah, it is. - I love this kind of thing.
0:35:47 > 0:35:49- You're serving this with pilaf, yeah?- With pilaf rice.
0:35:49 > 0:35:53And pilaf rice is just made from cooking a small onion,
0:35:53 > 0:35:54chopping it finely,
0:35:54 > 0:35:57and cooking it in a little bit of butter until it's really soft.
0:35:57 > 0:36:00And then adding in the basmati rice,
0:36:00 > 0:36:02stir it around in the heat for a couple of minutes
0:36:02 > 0:36:04and then add in chicken stock.
0:36:04 > 0:36:07And...so chicken stock comes up to the boil,
0:36:07 > 0:36:09it gets covered, goes into the oven
0:36:09 > 0:36:11or on top of the hob, cooks for ten minutes.
0:36:11 > 0:36:13And the rice soaks up all the chicken stock.
0:36:13 > 0:36:17- So you've got incredibly tasty, flavoursome rice.- OK, yeah.
0:36:17 > 0:36:19So, there's the chicken.
0:36:19 > 0:36:21That's done. Wash my hands.
0:36:21 > 0:36:25- The juices and the cream are coming up to the boil.- Yeah.- And...
0:36:25 > 0:36:27- My roux's happening. - Give it a little taste.
0:36:27 > 0:36:29Yeah, has a good flavour.
0:36:29 > 0:36:32Sometimes I add a tiny pinch of... Erm, pinch!
0:36:32 > 0:36:34Squeeze of lemon juice into this as well. But fantastic.
0:36:34 > 0:36:37I love how you sit there all sort of casual and relaxed
0:36:37 > 0:36:39while, you know...the dressing needs to be made.
0:36:39 > 0:36:41THEY CHUCKLE
0:36:41 > 0:36:44- So, for the dressing... - For the dressing.
0:36:44 > 0:36:47..I'm going to mix together a little bit of olive oil...
0:36:47 > 0:36:49Actually, olive oil here.
0:36:49 > 0:36:51..and a little bit of white wine vinegar
0:36:51 > 0:36:53and then what's so good with this chicken dish
0:36:53 > 0:36:56is a little bit of honey, grainy mustard and garlic.
0:36:56 > 0:36:58So you've come back from the States,
0:36:58 > 0:37:00you've started writing a new book. Is that right?
0:37:00 > 0:37:05- Yeah, I started that last autumn and nearly, nearly finished.- Right.
0:37:05 > 0:37:08- And...- This is to go out with a series that you're doing?
0:37:08 > 0:37:10Yeah, which is going to be quite exciting.
0:37:10 > 0:37:13It's something quite different and a whole new look.
0:37:13 > 0:37:15- A whole new look?- A whole new...
0:37:15 > 0:37:17You're in a bikini or something? What's that?
0:37:17 > 0:37:19THEY LAUGH What's that all about, then?
0:37:19 > 0:37:22No, it's going to be...it's going to be really quite different
0:37:22 > 0:37:25and, you know, really out and about quite a lot.
0:37:25 > 0:37:27All the blokes were going to Sky Plus then, but...
0:37:27 > 0:37:30THEY CHUCKLE OK, so we've got the chicken.
0:37:30 > 0:37:31Got the chicken. Fantastic.
0:37:31 > 0:37:34- So the chicken, then once the... - It's hot that, isn't it?- It is.
0:37:34 > 0:37:37- That's why I actually... I didn't carry on.- Yeah.
0:37:38 > 0:37:39OK.
0:37:39 > 0:37:42So with the... The dressing is made for the salad.
0:37:42 > 0:37:44The garlic, the mustard, the honey.
0:37:44 > 0:37:46A little bit more honey in.
0:37:46 > 0:37:48Olive oil, vinegar. That's ready.
0:37:48 > 0:37:53And look, for the salad, these gorgeous wild garlic leaves.
0:37:53 > 0:37:54- Go on, carry on.- Lovely.
0:37:54 > 0:37:57- And...- Yeah?- The chard leaves.
0:37:57 > 0:38:00- Now, wild garlic. I love wild garlic.- It's so good.
0:38:00 > 0:38:02You kind of smell it when you're driving along
0:38:02 > 0:38:05on these country roads somewhere, but it's fantastic stuff, isn't it?
0:38:05 > 0:38:07It so good. It is so good.
0:38:07 > 0:38:09It's great in pestos, soups stews, salads.
0:38:09 > 0:38:11Adam's there, nodding. You use it as well.
0:38:11 > 0:38:14We use it loads, actually. You know, it's a short season,
0:38:14 > 0:38:16but it's something that we take as much advantage of as we can.
0:38:16 > 0:38:18In a dish I'm doing at the minute,
0:38:18 > 0:38:21we actually use it at the moment, make a puree out of it
0:38:21 > 0:38:22and fold it into a Chantilly.
0:38:22 > 0:38:25- It's fantastic. Really gives a wonderful aroma.- Oh, yum.
0:38:25 > 0:38:27- Lovely.- Can you pick your own? - Oh, absolutely.
0:38:27 > 0:38:30The secret is when you see quite a lot of it
0:38:30 > 0:38:33when you're walking along these pathways, but go further in
0:38:33 > 0:38:36otherwise people walk there dogs at certain... It's not advisable.
0:38:36 > 0:38:38- But it's fantastic stuff. - And they have flowers.
0:38:38 > 0:38:41In a couple of weeks, it'll have little white flowers.
0:38:41 > 0:38:42Lovely shaped leaves, actually.
0:38:42 > 0:38:45Yeah, it's got beautiful white flowers on it. Fantastic stuff.
0:38:45 > 0:38:49- Beautiful.- And so good for you. You know, this is natural, wild food.
0:38:49 > 0:38:53OK. So there's the salad ready to be tossed.
0:38:53 > 0:38:55- And...- That's coming up to the boil. - Great.
0:38:55 > 0:38:57Yeah, I think we should put a bit of parsley.
0:38:57 > 0:39:00- A bit of parsley in.- Don't worry, I'll chop parsley as well.
0:39:00 > 0:39:02Tarragon would be great too, marjoram.
0:39:02 > 0:39:04Really, normally, this is quite simple
0:39:04 > 0:39:07and without any major flavouring.
0:39:07 > 0:39:10- Fantastic.- This sauce is quite classic, isn't it?
0:39:10 > 0:39:12- Like a veloute almost. - It is, really.- Yeah, exactly.
0:39:12 > 0:39:14- Like fricassee, that kind of stuff.- Yeah.
0:39:14 > 0:39:16Great with wild mushrooms as well.
0:39:16 > 0:39:18Actually, yeah, girolle would be great in it too.
0:39:18 > 0:39:21Yeah, OK. There's those.
0:39:21 > 0:39:23OK. So...
0:39:24 > 0:39:25- OK.- That's ready to go.
0:39:25 > 0:39:27- Now, you're putting flowers in here as well.- Yeah.
0:39:27 > 0:39:30Just for a little bit of colour. A little bit of...
0:39:30 > 0:39:32- Very girlie.- Why not? - THEY CHUCKLE
0:39:32 > 0:39:35It's very girlie. Do you hear? RACHEL LAUGHS
0:39:35 > 0:39:39- Is that a bit girlie? - You won't catch me using those.
0:39:39 > 0:39:42- "I'm no pansy." Is that what you're saying?- No, no pansies.
0:39:42 > 0:39:45- Flowers go in the... There you go. - Actually...
0:39:45 > 0:39:47You know, it's pretty.
0:39:47 > 0:39:48There you go. You've got a bowl here.
0:39:48 > 0:39:51So we've got the pilaf rice here already cooked.
0:39:51 > 0:39:54- Don't worry. I'm carrying on. - Where's my spoon? Actually, I can...
0:39:54 > 0:39:56Get the old wild garlic on there.
0:39:56 > 0:39:58What amazes me, watching as a novice,
0:39:58 > 0:40:01if I follow a recipe, which I've done twice in my life,
0:40:01 > 0:40:03it takes me hours to measure out the things.
0:40:03 > 0:40:05But you just chuck things in, throw oil.
0:40:05 > 0:40:08I mean, how do you know, how do you learn how many ingredients to use?
0:40:08 > 0:40:11- That's the skill of it.- I suppose you kind of get used to it.
0:40:11 > 0:40:14- You get the feel. I wouldn't know what to feed a snake.- Yeah!
0:40:14 > 0:40:16- THEY LAUGH - Thank goodness.
0:40:16 > 0:40:19- Well, it's just one. It's easy. - Just one, yeah.- One mouse.
0:40:19 > 0:40:22I suppose it's different to baking where you need to be more precise,
0:40:22 > 0:40:24where it's more of a science.
0:40:24 > 0:40:26But with something like this, you definitely just get...
0:40:26 > 0:40:28You're just sloshing olive oil all over the place.
0:40:28 > 0:40:29It's amazing to see.
0:40:29 > 0:40:32- A bit of the sauce as well. - Some lovely sauce.
0:40:32 > 0:40:34And the rice soaks up the gorgeous sauce, doesn't it?
0:40:34 > 0:40:37- So, Rachel, remind us what that dish is again.- What you've just made.
0:40:37 > 0:40:39Yeah, remind us what I've just cooked.
0:40:39 > 0:40:42Chicken pilaf served with pilaf rice
0:40:42 > 0:40:46and the really gorgeous wild garlic garden salad.
0:40:46 > 0:40:47Done.
0:40:49 > 0:40:52Thanks... Sorry.
0:40:52 > 0:40:55Right, there we go. Over here.
0:40:55 > 0:40:57Sorry, Nigel.
0:40:57 > 0:41:00- Nigel, you've got the bowl of salad. - Oh, thank you very much.
0:41:00 > 0:41:03- And then dive into that, girls. - Thank you very much.- Dive in, Adam.
0:41:03 > 0:41:05- Tell us- what you think. Jump in. - I'll go and get my cards.
0:41:05 > 0:41:08But you don't have to make that with chicken as well.
0:41:08 > 0:41:11If somebody's got guinea fowl and stuff like that, you could use that.
0:41:11 > 0:41:14Absolutely, yeah. A bit of pheasant. Rabbit even.
0:41:14 > 0:41:18- I can eat the flowers, can I? - Yes, absolutely.
0:41:18 > 0:41:21THEY LAUGH
0:41:21 > 0:41:24- The chicken's really moist, stays really moist, actually.- It does.
0:41:24 > 0:41:26Yeah, and the cream is important.
0:41:26 > 0:41:27Because you're not losing any juices.
0:41:27 > 0:41:29And I think you're right with the lemon juice.
0:41:29 > 0:41:31Just cuts the fat in the cream.
0:41:31 > 0:41:33Nigel's going to come back again.
0:41:33 > 0:41:35He got up at 6.30 this morning just to eat
0:41:35 > 0:41:37a bowl of wild garlic with flowers.
0:41:37 > 0:41:40- It's great, isn't it? - It's a good way to start the day.
0:41:40 > 0:41:42- The flowers are nice. - It's lovely, the garlic.
0:41:42 > 0:41:43- Nice, isn't it?- Really is.
0:41:43 > 0:41:45If you cook with it, it's fantastic, isn't it?
0:41:45 > 0:41:47It's so good. I love it. Wilted leaves, you know?
0:41:47 > 0:41:50- Girls, what do you reckon? - It's lovely. It's really good.
0:41:50 > 0:41:52Didn't even get past down to Adam.
0:41:57 > 0:41:59It tasted delicious, Rachel.
0:41:59 > 0:42:01Now, it's that time of the week again where we get to
0:42:01 > 0:42:03join the late great Mr Keith Floyd
0:42:03 > 0:42:05as he journeys through Britain and Ireland
0:42:05 > 0:42:07on another of his foodie adventures.
0:42:07 > 0:42:10So sit back and enjoy the master at work.
0:42:13 > 0:42:15Now, are you sitting comfortably?
0:42:15 > 0:42:17Because I mean this in the nicest possible way,
0:42:17 > 0:42:19and I don't want you East Angliars to get upset
0:42:19 > 0:42:22about what I'm going to say. Promise?
0:42:22 > 0:42:25Well, you see, this placid region is set in a sort of a time warp.
0:42:25 > 0:42:28Even the proud village names are carved in marzipan,
0:42:28 > 0:42:32and I feel that the spirit of good King Wuffingas lives
0:42:32 > 0:42:33or has in fact never gone away.
0:42:33 > 0:42:35But back to the cooking,
0:42:35 > 0:42:39and I want to create something which says East Anglia on a plate.
0:42:39 > 0:42:42..cos it's the garden centre of England
0:42:42 > 0:42:43and peas and things like that,
0:42:43 > 0:42:46so I need, if you've got them, a couple of good ducks
0:42:46 > 0:42:47and a big chunk of smoked bacon.
0:42:47 > 0:42:51- Well, we have. Fresh ducks. - Excellent. Supreme.
0:42:51 > 0:42:53- From one of our local producers. - Brilliant.
0:42:53 > 0:42:56So, we'll have three of those, if you've got three.
0:42:56 > 0:42:59And a large chunk of that about... Of that smoky bacon.
0:42:59 > 0:43:02- You say where.- About there. That would be fantastic.
0:43:02 > 0:43:05- Right there.- That would be superb. Thank you very much.
0:43:05 > 0:43:07Now, while you're just cutting that,
0:43:07 > 0:43:10I've spotted something here which rather fascinates me.
0:43:10 > 0:43:13- Now... Can I cut into this? - You may.
0:43:13 > 0:43:15In my programmes, I keep telling you about
0:43:15 > 0:43:18the importance of dripping for cooking with.
0:43:18 > 0:43:20And what is underneath it is that rich brown jelly
0:43:20 > 0:43:23that you can make stocks and sauces from.
0:43:23 > 0:43:26Look at this. Here you can actually buy it.
0:43:28 > 0:43:33This is what you must all have in your larders all the time.
0:43:34 > 0:43:37Can't get it out. Hoist by my own petard.
0:43:37 > 0:43:40And there you've got this lovely, lovely brown stuff.
0:43:40 > 0:43:43Just melt that over a little piece of fillet steak or a turkey breast
0:43:43 > 0:43:45and you've got a fantastic sauce.
0:43:45 > 0:43:48Good cooking has sort of good lard. That's the sort of thing we need.
0:43:48 > 0:43:51There's something else here which is superb. I'm very fond of.
0:43:51 > 0:43:55- This is called brawn. It is brawn, isn't it?- It is brawn, yeah.
0:43:55 > 0:43:57And it's pig's head and stuff like that.
0:43:57 > 0:44:00All simmered away straight off the bones
0:44:00 > 0:44:02and allowed to set in that pot.
0:44:03 > 0:44:07Something which typifies real, real English cooking.
0:44:07 > 0:44:10And talking about that, I better get on with my next sketch.
0:44:10 > 0:44:12Right, how much do I owe you...?
0:44:19 > 0:44:21I really like cooking with real cooks, you know?
0:44:21 > 0:44:24I mean, it's good fun, I learn a huge amount from them,
0:44:24 > 0:44:27and I like to think that perhaps they learn a little from me.
0:44:27 > 0:44:29But it's all very well.
0:44:29 > 0:44:30The thing I really enjoy,
0:44:30 > 0:44:32even though I've got a dreadful cold today
0:44:32 > 0:44:36and it's raining and the river is babbling by and the wind is blowing,
0:44:36 > 0:44:40I like to come out in the fresh air and cook something on my own.
0:44:40 > 0:44:43It is, after all, my own programme.
0:44:43 > 0:44:46But you see, here in Norfolk, you have to share some things.
0:44:46 > 0:44:51This is 1988, and today... Well, not exactly today,
0:44:51 > 0:44:55but it is an anniversary, it's a birthday of something or...
0:44:55 > 0:44:57Animal, Vegetable or Mineral,
0:44:57 > 0:44:59if you remember that old radio programme.
0:44:59 > 0:45:02Something very important indeed. Guess what it is.
0:45:02 > 0:45:05Well, in fact, it's the frozen pea.
0:45:05 > 0:45:07It's the 50th anniversary of the frozen pea.
0:45:07 > 0:45:12That's why we've made this little green pea-encrusted birthday cake.
0:45:12 > 0:45:14But, you know, Norfolk's a great place,
0:45:14 > 0:45:15the whole of Britain is a great place.
0:45:15 > 0:45:18I've trundled around the thing, and we stay in hotels
0:45:18 > 0:45:19and restaurants and bars and pubs.
0:45:19 > 0:45:21They all look after us very well,
0:45:21 > 0:45:24but we do tend to get the same kind of food.
0:45:24 > 0:45:28"When do," I ask myself, "do we get a simple honest
0:45:28 > 0:45:30"perfectly ordinary little dish?"
0:45:30 > 0:45:31Cos I don't always want
0:45:31 > 0:45:34steak and sauce, duck and sauce, chicken and sauce.
0:45:34 > 0:45:35Norfolk has the answer.
0:45:35 > 0:45:37It has its ducks, it has its green peas,
0:45:37 > 0:45:40it has its weather, that's for sure, and it's got me.
0:45:40 > 0:45:43So I'm going to prepare a very simple little dish
0:45:43 > 0:45:45that I think is Norfolk on a plate.
0:45:45 > 0:45:48So, Richard, spin around. As per usual, the ingredients.
0:45:48 > 0:45:50A duck. We all know what a duck is.
0:45:50 > 0:45:53Over to your right a bit, I've diced it into morsels,
0:45:53 > 0:45:54which is lovely.
0:45:54 > 0:45:57Norfolk is one of the gardens of England. So is East Anglia.
0:45:57 > 0:45:58Some lovely carrots,
0:45:58 > 0:46:02back towards me a bit, some little white turnips. OK.
0:46:02 > 0:46:04Some stock. Up to me now, Richard, if you will.
0:46:04 > 0:46:06Some stock that I've made you all know about that.
0:46:06 > 0:46:09The giblets, the feet, the winglets and stuff,
0:46:09 > 0:46:11onion, bay leaf and carrots stewed in water.
0:46:11 > 0:46:14Back down, Richard. There it is. That's just some basic stock, OK?
0:46:14 > 0:46:18You don't have to use a stock cube. You can use the real thing.
0:46:18 > 0:46:19Some wonderful bacon.
0:46:19 > 0:46:21I've done it in France, I've done it in England.
0:46:21 > 0:46:24Some ordinary bacon to give flavour to the whole dish.
0:46:24 > 0:46:26Some diced onion, as I've said,
0:46:26 > 0:46:29but most importantly, the green pea.
0:46:29 > 0:46:33Right, so, without any further ado, in here...
0:46:33 > 0:46:34I've got this heavyweight dish
0:46:34 > 0:46:37with some butter burning in the bottom.
0:46:37 > 0:46:40I'll put my bits of bacon in. OK, in they go.
0:46:40 > 0:46:42In my onions go.
0:46:42 > 0:46:46Now, the onions and the bacon have to go a little bit golden brown.
0:46:46 > 0:46:49My carrots have to go in. Stuff like that.
0:46:49 > 0:46:51It's not always easy... Richard, if I may.
0:46:51 > 0:46:54It's not always easy to cook in the middle of a field
0:46:54 > 0:46:56with wind and rain and rivers and stuff like that.
0:46:56 > 0:46:58And we have to speed things up a fraction.
0:46:58 > 0:47:01So although I would like those to be now nicely sweated down,
0:47:01 > 0:47:04this is the moment to put our duck pieces in.
0:47:04 > 0:47:06OK, we let them go nice and brown.
0:47:06 > 0:47:08We let that bubble away for a moment
0:47:08 > 0:47:10because we've got more things to do today.
0:47:10 > 0:47:13But do you remember Lear? Do you remember Shakespeare?
0:47:13 > 0:47:14He was a great character.
0:47:14 > 0:47:17Well, I actually can't, but I've got it written down here
0:47:17 > 0:47:19because when he was up in Norfolk
0:47:19 > 0:47:22having a holiday before he wrote the Scottish play,
0:47:22 > 0:47:26he said, as he was standing overlooking Next-By-The-Sea's beach,
0:47:26 > 0:47:28he gazed down and he said...
0:47:28 > 0:47:30Oh, what does he say?
0:47:30 > 0:47:35"Hangs one there that gathers samphire. A dreadful trade."
0:47:35 > 0:47:37And he probably tossed that off. Later, a BBC assistant
0:47:37 > 0:47:40will pick that up from this picturesque scenery.
0:47:40 > 0:47:42But samphire. This is it.
0:47:42 > 0:47:45This crunchy wild seaside asparagus.
0:47:45 > 0:47:48The kind of thing that you could just, if you want,
0:47:48 > 0:47:50pickle, as they do here in Norfolk,
0:47:50 > 0:47:53or you could toss in some butter for a few seconds
0:47:53 > 0:47:54like raw little green beans
0:47:54 > 0:47:56and serve it under a fillet of fish
0:47:56 > 0:47:58and cover it with hollandaise sauce.
0:47:58 > 0:48:00It's a delightful thing.
0:48:00 > 0:48:03Anyway, we've now got to create some magic of television.
0:48:03 > 0:48:05Wobble into there, Richard.
0:48:05 > 0:48:08And we'll get ourselves out of that sequence in a second.
0:48:15 > 0:48:16And thanks to the magic of television,
0:48:16 > 0:48:18my beautiful duck is cooked.
0:48:18 > 0:48:22Do you know, I wish when I travelled around the country
0:48:22 > 0:48:24as I checked into bars and hotels and things,
0:48:24 > 0:48:26I could have a simple dish like this
0:48:26 > 0:48:30whether it's a duck in Norfolk or it's a rabbit in Somerset
0:48:30 > 0:48:33or whether it's a piece of breast or neck of lamb in Lancashire.
0:48:33 > 0:48:37Some elementary, simple food cooked with love.
0:48:37 > 0:48:39And talking of love, have a look at this.
0:48:39 > 0:48:43Remember I chucked the duck and the onions and the carrots
0:48:43 > 0:48:45and the bacon in and fried them? Yes.
0:48:45 > 0:48:47And you remember the stock I made, the simple...?
0:48:47 > 0:48:49Back to me, Richard, please.
0:48:49 > 0:48:52The simple giblet stock of water, the neck,
0:48:52 > 0:48:54the giblets, onion, and stuff like that.
0:48:54 > 0:48:56I poured that in, let it cook about an hour,
0:48:56 > 0:48:59added my little white turnips, and here is one of those.
0:48:59 > 0:49:01- You see on the plate here.- Ooh!
0:49:01 > 0:49:04Added, oh, a lot of lovely Norfolk green peas
0:49:04 > 0:49:07and simmered it for...then another 30 minutes or so.
0:49:07 > 0:49:10And if I say it myself... OK, the wind and stuff,
0:49:10 > 0:49:11it's a bit crashed on the plate,
0:49:11 > 0:49:13but it is absolutely delicious.
0:49:16 > 0:49:20It's really real simple English/British food.
0:49:20 > 0:49:23The sort of thing that you should all be cooking
0:49:23 > 0:49:28instead of lasagnes and pizzas and chillies in your wine bars and pubs.
0:49:28 > 0:49:30Sorry about that, but you should.
0:49:39 > 0:49:42And I know I'm banging my patriotic drum about British food,
0:49:42 > 0:49:45but I really do want an OBE, you know.
0:49:45 > 0:49:48And talking of tradition, I was very pleased to find
0:49:48 > 0:49:50in this less than romantic setting
0:49:50 > 0:49:52living proof of other culinary heritage.
0:49:52 > 0:49:56A Norfolk dumpling cooked by a Norfolk dumpling, Cath Harris.
0:49:56 > 0:49:59- How many dumplings have you made in your lifetime?- Oh, I don't know.
0:49:59 > 0:50:03I couldn't tell you. So many that I've...just lost count.
0:50:03 > 0:50:05They call people dumplings here too, don't they?
0:50:05 > 0:50:07We're called Norfolk dumplings, yeah.
0:50:07 > 0:50:09- You're a Norfolk dumpling? - I'm a Norfolk dumpling.
0:50:09 > 0:50:12- Isn't she a nice Norfolk dumpling? - THEY CHUCKLE
0:50:12 > 0:50:14- And a little bit of salt.- Salt.
0:50:15 > 0:50:17A little bit of pepper.
0:50:18 > 0:50:21- And then carry on by putting the... - This looks very nice bacon.- Yes.
0:50:21 > 0:50:24That is home-cured smoked bacon, smoked locally, you know?
0:50:24 > 0:50:27- Oh, brilliant. - Which we are noted for.
0:50:27 > 0:50:30- Is that enough?- No, a little bit more. I like to have plenty.
0:50:30 > 0:50:33- You know, I like to make it nice and tasty.- Right.
0:50:33 > 0:50:35But enough of all this chat.
0:50:35 > 0:50:38I mean, the proof of the pudding, after all, is in the eating.
0:50:38 > 0:50:42Richard, there it is. Steamed away for a couple of hours, Cath said.
0:50:42 > 0:50:44Oh, God, it's heavy too.
0:50:44 > 0:50:46And... Now what? This is the exciting...
0:50:46 > 0:50:48I've never seen one of these before.
0:50:50 > 0:50:52Look at that. Thank you, my darling.
0:50:52 > 0:50:55Look at that. That is brilliant. A golden crust.
0:50:55 > 0:50:59It's going to tip out, isn't it? Do I need to put the knife round?
0:50:59 > 0:51:01Perhaps I'll just loosen it just to make sure.
0:51:01 > 0:51:03Oh, it smells so good. I want to get into that.
0:51:03 > 0:51:05I don't want you to have a collapsed pudding.
0:51:05 > 0:51:08No, we don't want a collapsed pudding. Right.
0:51:08 > 0:51:10Tip that out for you. Thank you, darling.
0:51:10 > 0:51:12Look at that. That is a pudding.
0:51:12 > 0:51:16That is a Norfolk dumpling, my little dumplings.
0:51:16 > 0:51:18Cor, isn't that good? Right.
0:51:18 > 0:51:20That's what you call a good Norfolk pudding.
0:51:20 > 0:51:22- It's real food, isn't it? - That's true, that's true.
0:51:22 > 0:51:24Heart is where your dumpling is.
0:51:24 > 0:51:26Right, here we go. Down to the middle.
0:51:26 > 0:51:28- Is that OK?- That's right, yes, cut it right there.
0:51:28 > 0:51:32You'll see the layers of bacon in if you pull it apart.
0:51:32 > 0:51:34Right, Richard... How I wish you could smell...
0:51:34 > 0:51:38I mean, why doesn't the BBC have scratch packs on the Radio Times?
0:51:38 > 0:51:40Look at that.
0:51:40 > 0:51:44- The bacon, the onions, the steam... - HE SNIFFS
0:51:44 > 0:51:47Look at it, for God's sake! I haven't eaten for hours and days.
0:51:47 > 0:51:50That is real, real food.
0:51:50 > 0:51:53- That's really filling too and really nourishing.- Oh, my goodness.
0:51:53 > 0:51:55Have a go, darling. See what you think of your cooking.
0:51:55 > 0:51:58- It looks lovely, doesn't it? - This looks brilliant.
0:51:58 > 0:52:00What's all this business about the Valentine card I sent you?
0:52:00 > 0:52:04- I didn't send you a Valentine card. - Oh, yes, I had a Valentine card
0:52:04 > 0:52:06from "Floyd, with love".
0:52:06 > 0:52:10And I thought, "Well, I don't know, somebody's playing me up here.
0:52:10 > 0:52:13"Floyd, with love." They know I always watch it.
0:52:13 > 0:52:15Then it said, "Your plaice or mine?"
0:52:15 > 0:52:17How did they spell place?
0:52:17 > 0:52:18- Plaice, like a fish.- Like a fish.
0:52:18 > 0:52:21- Cos you do quite a bit of fish cooking.- Yeah, we do.
0:52:21 > 0:52:23Well, I could leave the fish for this any day.
0:52:23 > 0:52:26You wouldn't like to either marry me or adopt me, would you?
0:52:26 > 0:52:28Oh, I don't know. I'll think about that.
0:52:28 > 0:52:30- Would you think about it?- I will.
0:52:30 > 0:52:32This is really lovely, meeting you today.
0:52:32 > 0:52:34I didn't expect to see you today.
0:52:34 > 0:52:36Well, I'm afraid I'm not worth the effort
0:52:36 > 0:52:38because this is so good I just feel quite...
0:52:38 > 0:52:40I mean, it's brilliant.
0:52:40 > 0:52:43- The bacon is lovely, isn't it? - It's smashing bacon.
0:52:43 > 0:52:45So, take a tip - if you're going to do this dish,
0:52:45 > 0:52:47get some real bacon, OK?
0:52:47 > 0:52:50- Really nice, smoky bacon.- Yeah.
0:52:50 > 0:52:53Cos smoky bacon really gives the onions a nice flavour.
0:52:53 > 0:52:55Yes, it does. The onions are delicious,
0:52:55 > 0:52:56the dough, the pastry is fabulous.
0:52:56 > 0:53:00That little bit of seasoning and stock,
0:53:00 > 0:53:03and it makes it really lovely and juicy.
0:53:03 > 0:53:05Always a difficult for me to wind up a sequence.
0:53:05 > 0:53:06I think the best thing to do...
0:53:06 > 0:53:09We never have scripts and things, and I've never met Cath before.
0:53:09 > 0:53:12We research for seconds on these programmes.
0:53:12 > 0:53:14So, Richard, could you work out a nice way
0:53:14 > 0:53:16of perhaps drawing the camera back giving us
0:53:16 > 0:53:18a nice little, what we call, a two shot,
0:53:18 > 0:53:21while we enjoy our supper, or lunch, and leave us in peace?
0:53:26 > 0:53:29Classic stuff from Keith. He's certainly a one-off.
0:53:29 > 0:53:31As ever on Best Bites, we're looking back at
0:53:31 > 0:53:34some of the most delicious recipes from the Saturday Kitchen archives.
0:53:34 > 0:53:35Still to come,
0:53:35 > 0:53:37Ching He Huang and Tom Kitchin battle it out
0:53:37 > 0:53:40in the omelette challenge, but how would they both do?
0:53:40 > 0:53:42Find out in just a few minutes' time.
0:53:42 > 0:53:44Yorkshire's finest Brian Turner is treating us
0:53:44 > 0:53:47to a tasty dish of braised sausages.
0:53:47 > 0:53:50He adds mushrooms and ham to a red wine sauce
0:53:50 > 0:53:53and serves the dish with creamy duchesse potatoes.
0:53:53 > 0:53:56And Celia Imrie faces her food heaven or food hell.
0:53:56 > 0:53:59Would she get her food heaven - a lemon curd meringue cake?
0:53:59 > 0:54:01Or would she get her dreaded food hell - Battenberg cake?
0:54:01 > 0:54:04Find out what she gets to eat at the end of today's show.
0:54:04 > 0:54:06Now, he was the first chef in Northern Ireland
0:54:06 > 0:54:08to gain a Michelin star,
0:54:08 > 0:54:11and he's got a first-class recipe lined up for us.
0:54:11 > 0:54:13Next is the great Paul Rankin.
0:54:13 > 0:54:15- Mr Rankin.- How are you? - Good to have you, boss.
0:54:15 > 0:54:17- Thank you, sir. It's nice to be here.- Good.
0:54:17 > 0:54:19- What are we cooking? - We were talking about it earlier.
0:54:19 > 0:54:21- Char-grilled paillard of beef.- Yeah.
0:54:21 > 0:54:23- Smoked chilli butter.- Yeah.
0:54:23 > 0:54:27The smoked chilli, it's a kind of Mexican-American thing.
0:54:27 > 0:54:28I used to live in California,
0:54:28 > 0:54:30so I sort of picked up that influence there,
0:54:30 > 0:54:33and I love it with the smokiness of the barbecue,
0:54:33 > 0:54:36the smokiness of the chilli, it really goes well.
0:54:36 > 0:54:39Just run through the ingredients. Obviously, smoked chillies.
0:54:39 > 0:54:41A little bit of salt and pepper, a little bit of anchovy,
0:54:41 > 0:54:44a little bit of that smoky barbecue ketchup type thing.
0:54:44 > 0:54:46We've got some rosemary, a little bit of thyme,
0:54:46 > 0:54:47parsley, shallot and lemon.
0:54:47 > 0:54:50And obviously loads of butter. Salted or unsalted?
0:54:50 > 0:54:52I prefer unsalted. I think it gives a slightly better quality.
0:54:52 > 0:54:55This is going to be served with two ingredients very in season.
0:54:55 > 0:54:57I'm a seasonal man. Purple sprouting broccoli,
0:54:57 > 0:55:00one of the greatest antioxidants you can put in your body.
0:55:00 > 0:55:02- Italians love this, don't they? - They love it.
0:55:02 > 0:55:04Perfectly in season at the moment.
0:55:04 > 0:55:07And just coming into season are these girolle mushrooms,
0:55:07 > 0:55:09or yellow chanterelles we call those as well.
0:55:09 > 0:55:11Well, this smells lovely. We need to get started.
0:55:11 > 0:55:13- What are we cooking? - Centre cut of beef.
0:55:13 > 0:55:16This is kind of like a Chateaubriand sort of thing. I think it's nice.
0:55:16 > 0:55:19You go to a butcher, you ask for a centre cut,
0:55:19 > 0:55:21and you get that lovely, lean perfect...
0:55:21 > 0:55:23So normally, the fillet would be the big Chateaubriand at the end,
0:55:23 > 0:55:26- and then as it gets thinner, this would be the centre cut.- Yeah.
0:55:26 > 0:55:30So in restaurants, quite often what we do is we cut a tournedos.
0:55:30 > 0:55:33- You're peeling those little Roosevelt potatoes for me?- Yeah.
0:55:33 > 0:55:35Let's try and leave a little bit more of the red underneath.
0:55:35 > 0:55:39So just scrape the skin off, and don't ruin them, James, OK?
0:55:39 > 0:55:41Don't mess it up.
0:55:41 > 0:55:43So, yeah, I was saying, quite often in the restaurant...
0:55:43 > 0:55:46I was saying it was great to welcome him to Saturday Kitchen.
0:55:46 > 0:55:48- We cut these...- For the last time. THEY CHUCKLE
0:55:48 > 0:55:50We cut these big tournedos.
0:55:50 > 0:55:55- But what I'm going to do, I'm going to butterfly it out, actually.- Yeah.
0:55:55 > 0:55:58So that we can cook it really quickly.
0:55:58 > 0:56:02Now, a paillard can refer to chicken,
0:56:02 > 0:56:06it can refer to fish, beef or whatever.
0:56:06 > 0:56:10But basically, it's a thin cut of meat,
0:56:10 > 0:56:13and it's going to cook very quickly, so you need a very hot grill.
0:56:13 > 0:56:16Now, we don't necessarily need to bash it out with a mallet,
0:56:16 > 0:56:18but it sort of evens it out a little bit
0:56:18 > 0:56:23- and helps it keep that lovely flat shape, yeah?- Yeah.
0:56:23 > 0:56:26Now, we were on about best of British food.
0:56:26 > 0:56:28The Hereford was one of the great cuts of meat.
0:56:28 > 0:56:31I mean, the beef, the Hereford breed is really, really good.
0:56:31 > 0:56:34What would you go for, really, with beef? What particular breed?
0:56:34 > 0:56:36- I like the Angus, personally.- Yeah.
0:56:36 > 0:56:38I think, you know, Irish Angus,
0:56:38 > 0:56:40probably the best beef you can get, you know?
0:56:40 > 0:56:43- Come on!- They're happier, they tell better jokes.
0:56:43 > 0:56:45THEY CHUCKLE
0:56:45 > 0:56:47There you go.
0:56:47 > 0:56:48The Angus is hard to beat,
0:56:48 > 0:56:51- but basically, what you want is good grass-fed beef.- Yeah.
0:56:51 > 0:56:55You know, good healthy beef, the reared-outside kind of thing.
0:56:55 > 0:56:57And it creates marbling of fat on it, doesn't it?
0:56:57 > 0:57:01It does, and the Angus has a natural sort of propensity
0:57:01 > 0:57:03- to lay down a little bit of fat, yeah?- OK.
0:57:03 > 0:57:06So all we need on this is the salt and pepper, a little bit of oil.
0:57:06 > 0:57:08You could put a little marinade on it,
0:57:08 > 0:57:12we could put a little bit of the rosemary and garlic on there,
0:57:12 > 0:57:15a little bit of...maybe lemon juice.
0:57:15 > 0:57:18But I like it just kind of au naturel
0:57:18 > 0:57:19but slightly peppery.
0:57:19 > 0:57:21Now, you want to get your char-grill really hot.
0:57:21 > 0:57:24So turn it up, maximum heat.
0:57:24 > 0:57:26OK, so that goes straight in.
0:57:26 > 0:57:28How do you like your beef cooked, Sally?
0:57:28 > 0:57:31- Er...medium to rare, really. - Medium to rare?
0:57:31 > 0:57:33OK. I think we can do that for you.
0:57:33 > 0:57:36Now, did you know, James, I used to be a high hurdler like Sally?
0:57:36 > 0:57:39- THEY CHUCKLE - Why are you laughing over there?
0:57:39 > 0:57:41I was a high hurdler.
0:57:41 > 0:57:43- Don't you think I look like a bit of an athlete, no?- No.- No?- No.
0:57:43 > 0:57:46- You're lanky.- Put your leg up on the counter and then we can see
0:57:46 > 0:57:48- if he's still supple. - Let's see your muscles.
0:57:48 > 0:57:52- Well, how high up? Like this? - Oh, yeah. Well...
0:57:52 > 0:57:54- And it's this sort of action, isn't it?- Nice.
0:57:54 > 0:57:56- And this one coming up. - That's it. Other side.
0:57:56 > 0:57:58They nicknamed him The Twig.
0:57:58 > 0:58:01- Do it with your hand on your hip if you can.- There's no meat on him.
0:58:01 > 0:58:02- OK, go on, then. - Got to get the beef on.
0:58:02 > 0:58:05- Get the beef in the pan.- Yeah.
0:58:05 > 0:58:08- We've got about 20 minutes for this, don't we?- Well, I have no idea.
0:58:08 > 0:58:10How am I supposed to peel these but keep them red?
0:58:10 > 0:58:12PAUL CHUCKLES
0:58:12 > 0:58:14We've got a sink if you want to wash our hands.
0:58:14 > 0:58:16- I was only joking, man.- All right.
0:58:17 > 0:58:20No. I do like to keep that little red on.
0:58:20 > 0:58:21These are Roosevelt potatoes,
0:58:21 > 0:58:23and those are also in season at the moment.
0:58:23 > 0:58:26And Jersey Royals are just coming in. They'd be great as well.
0:58:26 > 0:58:28Yeah, use those and keep the skin on. Much easier.
0:58:28 > 0:58:30OK, butter now. Butter is really simple.
0:58:30 > 0:58:32Erm...
0:58:33 > 0:58:35OK.
0:58:35 > 0:58:37So, what's in the butter? Chop the shallots?
0:58:37 > 0:58:39I'm picking out all the wrong knives here.
0:58:39 > 0:58:41At first, I picked out a fork, then a knife.
0:58:41 > 0:58:44About a tablespoon of chopped shallot, we want in here.
0:58:45 > 0:58:48- OK.- And we don't need to cut it particularly finely
0:58:48 > 0:58:51because it's going into the food processor,
0:58:51 > 0:58:53which is going to chop it up anyway.
0:58:53 > 0:58:55Now you mention, obviously, keeping that griddle nice and hot.
0:58:55 > 0:58:58- You also leave it. That's the most important thing.- I leave it.
0:58:58 > 0:59:02I'm also going to do one thing. I'm just going to turn it once.
0:59:02 > 0:59:04What you don't want is the typical male,
0:59:04 > 0:59:07"I'm the barbecue dude, I'm the barbecue king" kind of thing.
0:59:07 > 0:59:09They keep turning it and they never stop.
0:59:09 > 0:59:11And you know what it's like, girls.
0:59:11 > 0:59:12The meat never gets brown,
0:59:12 > 0:59:16the sausages are all burnt on the outside and raw in the middle.
0:59:16 > 0:59:19- So we're just going to turn it once...- OK.
0:59:19 > 0:59:21- ..for that nice...- That's it?
0:59:21 > 0:59:24And basically, I'm pretty much going to cook it just on one side.
0:59:24 > 0:59:28- Did you slice the potatoes for me? - Yes, they're in front of you.
0:59:28 > 0:59:29They're in front of me. There we are.
0:59:29 > 0:59:32A little bit of oil and butter going in here.
0:59:32 > 0:59:34Do you want me to add the parsley and stuff to here?
0:59:34 > 0:59:35Yeah, about a tablespoon of parsley,
0:59:35 > 0:59:39- about half a tablespoon of thyme and rosemary.- OK.
0:59:39 > 0:59:42So a little bit of butter and oil going in there
0:59:42 > 0:59:44to saute the potatoes.
0:59:44 > 0:59:47Now, sauteed potatoes, it's a doddle,
0:59:47 > 0:59:49but it is lovely with steak.
0:59:49 > 0:59:52Really, really delicious.
0:59:52 > 0:59:54- Something so simple as that.- OK.
0:59:54 > 0:59:57So, tell us what's in this butter, then. What do we need to do here?
0:59:57 > 0:59:58- OK, the smoked chillies.- Yeah.
0:59:58 > 1:00:03These are chipotle chillies, yeah? Smoked and dried.
1:00:03 > 1:00:05We've just got to soak them to reconstitute them.
1:00:05 > 1:00:08James has stolen my knife, so I have to go find another knife.
1:00:08 > 1:00:11- Got it. There you go. - Too late, too late.
1:00:11 > 1:00:14I'm just going to take the ends off a couple of these,
1:00:14 > 1:00:16so we're not getting too many seeds in.
1:00:16 > 1:00:18Do you want the butter in?
1:00:18 > 1:00:20Yeah, whack all the butter in.
1:00:21 > 1:00:23A little bit of smoky barbecue ketchup.
1:00:23 > 1:00:27- Smoked chillies are not your thing, are they?- A little bit of anchovy...
1:00:27 > 1:00:30- I prefer them dry.- ..which is lovely in butters for steaks.
1:00:30 > 1:00:31Anchovy, they use a lot that.
1:00:31 > 1:00:33- You can leave it out if you don't fancy it.- Some pepper?
1:00:33 > 1:00:36- If you just put a wee squeeze of lemon in there for me.- OK.
1:00:36 > 1:00:39The steaks are almost done already.
1:00:39 > 1:00:41Just going to turn them over.
1:00:41 > 1:00:45See that? Just leaving them be is the way to go.
1:00:45 > 1:00:48- I'll pop this broccoli in, yeah? - Yes, please.- That's it.- Yes, please.
1:00:48 > 1:00:51So...there you go. And tell us...
1:00:51 > 1:00:54We need to get these mushrooms on. In goes the broccoli.
1:00:54 > 1:00:56They're going on right now. Don't worry.
1:00:56 > 1:00:58OK, this needs to cook for, what, a couple of minutes?
1:00:58 > 1:01:01- You've put it in too early, I think. - We've got about a minute left.
1:01:01 > 1:01:03A minute left? Yeah, right!
1:01:03 > 1:01:05THEY CHUCKLE
1:01:05 > 1:01:07- It's not the omelette challenge, you know?- There you go.
1:01:07 > 1:01:11- So this needs to cook for a minute. - Now, these lovely...
1:01:11 > 1:01:14This is one of the restaurant chef's favourite ingredients.
1:01:14 > 1:01:17These lovely girolle - or yellow chanterelle - mushrooms.
1:01:17 > 1:01:21- What's next?- Just letting those rest a little bit.
1:01:21 > 1:01:23- Just make sure that's properly blended, James.- That's done.
1:01:23 > 1:01:26- So out comes the broccoli.- Right.
1:01:26 > 1:01:28There you go. There's that.
1:01:28 > 1:01:31On goes a little bit of the mushrooms and the broccoli.
1:01:32 > 1:01:34Do you want me to get you a bit of butter?
1:01:34 > 1:01:37Yeah, just put a little knob of butter right on top of that.
1:01:37 > 1:01:39Now the lovely thing about a compound butter
1:01:39 > 1:01:42is it just melts in with the meat juices.
1:01:42 > 1:01:44And you can freeze this, can't you, really?
1:01:44 > 1:01:48It freezes so well, and then it's just ready for you just to take out.
1:01:49 > 1:01:51There you go. Just a spoonful on there.
1:01:51 > 1:01:54Another little bit of broccoli maybe on there.
1:01:54 > 1:01:58And I think that's an amazing, delicious seasonal dish,
1:01:58 > 1:01:59suits this warm weather.
1:01:59 > 1:02:01- Looks great.- It is delicious.
1:02:01 > 1:02:02What is it again?
1:02:02 > 1:02:05It's char-grilled paillard of beef, smoked chilli butter,
1:02:05 > 1:02:08sauteed girolles with purple sprouting broccoli.
1:02:08 > 1:02:10It's as easy as that.
1:02:15 > 1:02:19Oh, look at that. Fabulous. Smells delicious.
1:02:19 > 1:02:22- You probably want two of these, don't you?- Great!
1:02:22 > 1:02:25Are you allowed to eat steaks, Sally? Just before a marathon?
1:02:25 > 1:02:27Oh, yes. I think that's a good thing about doing a marathon is
1:02:27 > 1:02:30that you can eat and drink what you like, surely.
1:02:30 > 1:02:31Dive in and tell us what you think.
1:02:31 > 1:02:33Tell us what you think of that butter as well.
1:02:33 > 1:02:35And let me say, that butter will freeze really nicely,
1:02:35 > 1:02:37you can make that, use it in the summer.
1:02:37 > 1:02:39What we do is to roll it up in clingfilm
1:02:39 > 1:02:42- and then cut little circles of it. - That is lovely.
1:02:42 > 1:02:44- Wait a minute, I'll try a little bit of this.- She loves it.
1:02:44 > 1:02:46That butter is really nice.
1:02:46 > 1:02:49It goes really well with chicken, that butter, I suppose.
1:02:49 > 1:02:51Chicken and pork as well, it goes really well with.
1:02:51 > 1:02:55Maybe a fish like monkfish, if you opened it up a little bit
1:02:55 > 1:02:56and cooked it flat like that.
1:02:56 > 1:02:58It would be beautiful just melting on it just with
1:02:58 > 1:03:00a bit of broccoli. It would be so simple.
1:03:00 > 1:03:03That paillard is just basically a flat cut.
1:03:03 > 1:03:04Paillard, it's a French word.
1:03:04 > 1:03:06I'm not exactly sure what the translation is.
1:03:06 > 1:03:10You know, from a chef's point of view if you've got a paillard
1:03:10 > 1:03:12on a menu, you know it's going to be a flat piece of beef.
1:03:12 > 1:03:16And sometimes with fish, they'll put the paillard
1:03:16 > 1:03:19of fish on the plate and just cook it underneath the grill, that's it.
1:03:19 > 1:03:21They won't put it even in a frying pan.
1:03:21 > 1:03:24I've done one with chicken, just pan-fried with a little
1:03:24 > 1:03:27- bit of chutney, mozzarella and some speck bacon on the top.- Really good.
1:03:27 > 1:03:29I love it. The butter really lifts up the steak.
1:03:29 > 1:03:31Smart chillies any good?
1:03:31 > 1:03:32Interesting, yeah.
1:03:36 > 1:03:39And if you haven't got time to peel the skin off your spuds,
1:03:39 > 1:03:41I wouldn't worry too much.
1:03:41 > 1:03:43Now, when Ching He Huang and Tom Kitchin
1:03:43 > 1:03:46faced each other at the omelette challenge hobs, there was
1:03:46 > 1:03:48a brand-new leaderboard in place.
1:03:48 > 1:03:52All they had to do to ensure a spot on the top ten was to make an
1:03:52 > 1:03:55edible three-egg omelette as fast as they could,
1:03:55 > 1:03:56but would they manage it?
1:03:56 > 1:03:57Let's find out.
1:03:57 > 1:04:00- This is your moment to get into the top ten.- I can't believe it!
1:04:00 > 1:04:02You're putting me against a Michelin-star chef.
1:04:02 > 1:04:03Oh, don't worry about that.
1:04:03 > 1:04:05I've seen his omelette, so don't worry about that.
1:04:05 > 1:04:06Right, are you ready?
1:04:06 > 1:04:09Usual rules apply. Let's put the clocks on the screen, please.
1:04:09 > 1:04:12Are you ready? Three, two, one, go!
1:04:12 > 1:04:14Do you want a Chinese omelette,
1:04:14 > 1:04:15American one or a French one?
1:04:15 > 1:04:17Your version of an omelette. Just a
1:04:17 > 1:04:18- quick one, preferably.- A quick one.
1:04:18 > 1:04:20I'm going for lunch at Adam's today
1:04:20 > 1:04:22so I've got to try and beat these.
1:04:24 > 1:04:25It's a disaster already.
1:04:29 > 1:04:30She's catching you up.
1:04:30 > 1:04:31She's got a technique, there.
1:04:31 > 1:04:34- She's catching you up.- Oh, she's good.- I think she's catching you up.
1:04:34 > 1:04:37It's there. She caught you up!
1:04:37 > 1:04:40GONG SOUNDS
1:04:40 > 1:04:42Come on, on the plate.
1:04:42 > 1:04:43- There you go.- Oh, dear.
1:04:47 > 1:04:50Forget it, what do the English know about omelettes?
1:04:50 > 1:04:52- That's the best one I've ever done! - I'm only joking.
1:04:52 > 1:04:54THEY LAUGH
1:04:54 > 1:04:57Yeah, there you go, it was a good technique, that.
1:05:01 > 1:05:04- Hmm.- I tell you, these pans are hot.
1:05:04 > 1:05:07- That was a nice bit of shell. Did you hear that?- No, come on.
1:05:07 > 1:05:09- Right, Tom.- Yes.
1:05:12 > 1:05:18- You did it in 33.48, which still puts you in here.- Third, right.
1:05:18 > 1:05:22However, by Christmas, you're going to be down here. Right.
1:05:22 > 1:05:26- Ching...- Oh, God.
1:05:26 > 1:05:30- You did it in 27.32...- Wow! - ..which puts you about there.
1:05:30 > 1:05:33Which is our second quickest so far, so well done.
1:05:33 > 1:05:35Yay! Oh, look, you've knocked someone else off.
1:05:35 > 1:05:37It's the new boiler. Stay there.
1:05:42 > 1:05:44Cracking stuff, guys.
1:05:44 > 1:05:47Now, next up with a tasty and inexpensive midweek supper
1:05:47 > 1:05:51idea is one of the forefathers of British TV cookery.
1:05:51 > 1:05:53My old mate, Mr Brian Turner.
1:05:53 > 1:05:55- Great to have you back, Brian. - Thank you, Chef. You all right?
1:05:55 > 1:05:57On the menu, you've got fancy sausages.
1:05:57 > 1:05:58What are we going to do with them?
1:05:58 > 1:06:01Yeah, look, sausages are inexpensive,
1:06:01 > 1:06:04they're tasty and they're not difficult to do.
1:06:04 > 1:06:07So, what I'm going to do, I'm going to braise them in red wine.
1:06:07 > 1:06:10What I want you to do with baked potato is make a nice mashed potato,
1:06:10 > 1:06:12but after, you put some egg yolk in there, a bit of apple puree
1:06:12 > 1:06:15and you are going to pipe it nice. Like you could do at college. OK?
1:06:15 > 1:06:17- Like you do at college. - Like you did at college.
1:06:17 > 1:06:20- I remember you doing it at college. - Brian actually came up
1:06:20 > 1:06:23- and judged my end of year catering exam at college.- No, really?
1:06:23 > 1:06:25- Exactly.- This is true, yeah, yeah.
1:06:25 > 1:06:27- You don't look old enough, Brian. - Yeah, he did.
1:06:27 > 1:06:28He came up on the train.
1:06:28 > 1:06:29- Yeah, I did.- Yeah.
1:06:29 > 1:06:31- Didn't have cars in those days.- No.
1:06:33 > 1:06:35- He got a pensioners' deal back then on it.- Shut up.
1:06:35 > 1:06:37Look, I'm just going to put these...
1:06:37 > 1:06:39I'm just rolling the sausages to make sure
1:06:39 > 1:06:42they get a really nice shape. Try not to get the oil too hot.
1:06:42 > 1:06:44I've got rapeseed oil in here because I...
1:06:44 > 1:06:46Are these pork sausages? What are we making?
1:06:46 > 1:06:49These are Cumberland pork sausages, and they are delicious.
1:06:49 > 1:06:52Like the chicken that Henry did, spend a little bit more money,
1:06:52 > 1:06:57buy a really good sausage, cos actually, it's a shame to try
1:06:57 > 1:06:58and save money on things like that.
1:06:58 > 1:07:00So, look, whilst that's in there...
1:07:00 > 1:07:03Often the cheaper ones, really, all the liquid comes out of it.
1:07:03 > 1:07:06- So, it's actually not a lot of the time...- No, it's not what you want.
1:07:06 > 1:07:09- You are absolutely right.- Brian, have those ones got breadcrumbs in?
1:07:09 > 1:07:12Cos I know there's a fashion for pure meat sausages,
1:07:12 > 1:07:14but I always think, add a few breadcrumbs in there
1:07:14 > 1:07:16- to hold the fat in. - These are about 70% meat
1:07:16 > 1:07:19and then rusk and seasoning in there. That's right. Yeah.
1:07:19 > 1:07:22But it actually makes them more moist when you actually eat...
1:07:22 > 1:07:26They don't dry out. So I've got some leek here and I've got some onion.
1:07:26 > 1:07:29Soon as this is ready here... Let me just get a little...
1:07:31 > 1:07:32These and take these out.
1:07:32 > 1:07:36- Now, this is really an old classic recipe. This duchesse, really.- Yeah.
1:07:38 > 1:07:40So, baked potato. Cos often a lot of people try and do this
1:07:40 > 1:07:43with boiled potatoes, and it never comes out the same, does it?
1:07:43 > 1:07:45No, you're quite right. It is too moist.
1:07:45 > 1:07:48And when I was a lad, when I first started work at the Savoy Hotel
1:07:48 > 1:07:52in the early 19...whatever it was, all...
1:07:52 > 1:07:56Was that before the Boer War or was that war fought?
1:07:56 > 1:07:58Did you say something there, James?
1:07:58 > 1:08:01No, all the fish dishes I used to present it with this border of
1:08:01 > 1:08:04mashed potato, this duchesse, around the outside.
1:08:04 > 1:08:06And they looked really something special.
1:08:06 > 1:08:08Remember the old coquilles St Jacques
1:08:08 > 1:08:09we used to serve in the...?
1:08:09 > 1:08:12- In the shells? Yeah, yeah. - Put the potato around there.
1:08:12 > 1:08:15OK, right, now I've coloured these sausages nicely, give them
1:08:15 > 1:08:18a good colour. And then we just take them out.
1:08:18 > 1:08:21And the thing about it is, the bit of the odd fat comes
1:08:21 > 1:08:24out from the sausage, keep that in there with the dripping,
1:08:24 > 1:08:26with the oil and then just put your vegetables in there,
1:08:26 > 1:08:29get a really nice colour and just get them...
1:08:29 > 1:08:32- Don't sweat them off, fry them off. - Now, I mentioned my college...
1:08:32 > 1:08:35- Scarborough.- ..the younger generation, but you are
1:08:35 > 1:08:39still massively actively involved in that sort of thing as well.
1:08:39 > 1:08:41Helping the younger generation, you know?
1:08:41 > 1:08:45Also professionally, as well, you've got the Bocuse d'Or,
1:08:45 > 1:08:48which I know is hugely passionate with you.
1:08:48 > 1:08:50Yeah, no, absolutely. There are some great competitions
1:08:50 > 1:08:52around these days. The Master Of Culinary Arts
1:08:52 > 1:08:55is what the Academy Of Culinary Arts does every four years.
1:08:55 > 1:08:58The Bocuse d'Or is every two years. We came fourth this year.
1:08:58 > 1:09:02What's his name? Adam Bennett did a fantastic job there.
1:09:02 > 1:09:05From Simpsons up in Birmingham. And he actually came fourth.
1:09:05 > 1:09:07We've never come fourth before.
1:09:07 > 1:09:10We won the Best Commis prize and the Best Meat Dish.
1:09:10 > 1:09:12So, we actually got two prizes,
1:09:12 > 1:09:14better than any other nation. It was brilliant.
1:09:14 > 1:09:17It is probably one of the toughest competitions of its kind, isn't it?
1:09:17 > 1:09:19It is. It is a five and a half hour...
1:09:19 > 1:09:21And it's in front of up to 3,000 people.
1:09:21 > 1:09:24You're cooking live, and it is just such a noise.
1:09:24 > 1:09:26Let me show you what I've got in here quickly.
1:09:26 > 1:09:30I put that mirepoix in there, the leek and the onion.
1:09:30 > 1:09:33I've got some thyme in there, some bay leaf and some garlic.
1:09:33 > 1:09:35I'm going to put these lovely tomatoes.
1:09:35 > 1:09:38I'm not going to put the heritage tomatoes that Henry used in here,
1:09:38 > 1:09:41but if you've got overripe tomatoes, those are great.
1:09:41 > 1:09:42And every little bit goes in.
1:09:42 > 1:09:45We just really want the flavour and that bit of colour.
1:09:45 > 1:09:48So, I've got half a dozen of these tomatoes, as I say,
1:09:48 > 1:09:51and then we are going to cover that over with some red wine
1:09:51 > 1:09:53and some chicken stock.
1:09:53 > 1:09:56Stick it in the oven about 180 degrees for about 30 minutes.
1:09:56 > 1:09:59And the great thing about sausages, you can't really overcook them.
1:09:59 > 1:10:03Just make sure that the sauce doesn't totally disappear.
1:10:03 > 1:10:04So, that all goes in here.
1:10:04 > 1:10:07Now in the pommes duchesse, I've got the baked potatoes, nutmeg...
1:10:07 > 1:10:09This has been passed through one of those ricers,
1:10:09 > 1:10:12which is brilliant to make mashed potato, but you've got a little bit
1:10:12 > 1:10:15of nutmeg, salt and pepper. I'm remembering this from college.
1:10:15 > 1:10:17- Egg yolk. One egg yolk. - One egg yolk.
1:10:17 > 1:10:20You just got to feel it. Sometimes egg yolks are smaller or larger,
1:10:20 > 1:10:23- so you've got a make sure it's not too...- I think it wants another one,
1:10:23 > 1:10:26- no?- Well, perhaps. You are going to pipe it, not me, Chef. OK.
1:10:26 > 1:10:29Chicken stock goes in here. And red wine.
1:10:29 > 1:10:32And if you can actually get the same red wine as you are going to
1:10:32 > 1:10:36serve with it, then it... Why have I left a tomato here?
1:10:36 > 1:10:38I did that earlier on this morning.
1:10:38 > 1:10:40So, let's just put that tomato in there as well.
1:10:40 > 1:10:42This year is going to be busier for you as well.
1:10:42 > 1:10:44We've seen you at a lot of the festivals.
1:10:44 > 1:10:48- Obviously, the BBC Good Food Show is happening next month.- Absolutely.
1:10:48 > 1:10:49Yeah, we've got a big stand up there.
1:10:49 > 1:10:51We're looking forward to that.
1:10:51 > 1:10:53I'm just going to put this... I'll leave it over here.
1:10:53 > 1:10:55That goes in the oven, about 180 degrees, as I say,
1:10:55 > 1:10:57for about half an hour.
1:10:57 > 1:10:59Let's take these out of the oven.
1:11:01 > 1:11:04These have been cooking away here. Put it over here.
1:11:04 > 1:11:07And I'm going to take out, the sausages
1:11:07 > 1:11:09and I'm going to pass some of that sauce.
1:11:09 > 1:11:12So, the first thing we need to do is to take the sausages out.
1:11:12 > 1:11:14You see, they're... Where's my plate?
1:11:14 > 1:11:16There we go. Lovely colour.
1:11:17 > 1:11:19They've sat in that red wine and that stock
1:11:19 > 1:11:23and all those vegetables all the time. That really is...
1:11:23 > 1:11:25It smells fantastic over here, I have to say.
1:11:25 > 1:11:28And the nice thing about this is, this is not an expensive dish.
1:11:28 > 1:11:32And you could use a leftover bottle of wine. If you've got some...
1:11:32 > 1:11:35I know you probably haven't got any leftover in your house, James.
1:11:35 > 1:11:36Neither have I. But if you have a bit...
1:11:36 > 1:11:38Neither does Henry, I suspect, either.
1:11:38 > 1:11:40But if you have, use it up on this.
1:11:40 > 1:11:42All right, do you want fancy, whirly stuff?
1:11:42 > 1:11:44I want you to do it professionally as you would at college.
1:11:44 > 1:11:47- Just a nice quick up-and-down. A rosette.- It's the pressure,
1:11:47 > 1:11:51- it's the pressure. - Oh, just feel that arm, marvellous.
1:11:51 > 1:11:54- HE SIGHS - Right.
1:11:54 > 1:11:57- How are you going, Chef? All right?- Ooh, very nice.
1:11:57 > 1:12:00- Shh!- It's quite important to keep the potatoes warm
1:12:00 > 1:12:02- when you do it, isn't it?- I know, I know, I know, I'm doing it.
1:12:02 > 1:12:04I'm doing it.
1:12:04 > 1:12:06I will continue over here, Chef.
1:12:06 > 1:12:08I'm just blitzing up this sauce
1:12:08 > 1:12:12so that all that vegetable puree is going to go into my sauce.
1:12:12 > 1:12:16So nothing is wasted at all here.
1:12:16 > 1:12:19Then I'm going to pass it through a sieve and into a pan.
1:12:19 > 1:12:21- Under the grill, this goes?- Yeah.
1:12:21 > 1:12:25Under the grill exactly as it is to start with, and tell us
1:12:25 > 1:12:26why you do that first, Chef.
1:12:26 > 1:12:29To set the potato and then you put egg wash afterwards,
1:12:29 > 1:12:32otherwise the egg wash will just not work.
1:12:32 > 1:12:35You are so right. When you are done with the egg wash,
1:12:35 > 1:12:38if you've got a spare hand, if you could cut me the croutons.
1:12:38 > 1:12:41- Oh, yeah, I'll just do everything. Yeah, exactly.- Excuse me, Chef.
1:12:41 > 1:12:44I've given you very little to do today. I have been very good to you.
1:12:44 > 1:12:47Right, so I'm just going to push all this flavour through here.
1:12:47 > 1:12:52You have pureed up the veg, now get this flavour in here.
1:12:53 > 1:12:55Rub it through.
1:12:55 > 1:12:58I don't need too much right now, so I'll just do as much as I need.
1:12:59 > 1:13:02That's good. There we go. In it goes into here. In a hot pan,
1:13:02 > 1:13:04a fairly hot pan.
1:13:05 > 1:13:08- Might just take it over here. - You want me to do some...?
1:13:08 > 1:13:10- Get these in here. - Yeah, thank you, Chef.
1:13:10 > 1:13:13- Put a bit of oil and butter in there as well.- There you go.
1:13:13 > 1:13:14- All right, ready?- Yep.
1:13:14 > 1:13:16And I've got that as well.
1:13:16 > 1:13:18I'm going to do some mushrooms, some ham or bacon.
1:13:18 > 1:13:21I'm using boiled ham here just to go as the garnish...
1:13:21 > 1:13:24- You got one minute left.- I've got a minute left. OK, in that case...
1:13:24 > 1:13:26So, you can do also these, can't you?
1:13:26 > 1:13:28This is duchesse, isn't it, like that?
1:13:28 > 1:13:31- Yeah.- Look at that.- Ooh!
1:13:31 > 1:13:34Duchesse should have a point on top, Chef. OK?
1:13:34 > 1:13:36And at college, I'd have marked you down for that.
1:13:36 > 1:13:38That's a pommes marquise and you fill it.
1:13:38 > 1:13:40Put lots of fillings in there.
1:13:40 > 1:13:43It's delicious. Same mixture, different tattie.
1:13:43 > 1:13:47- It's like a 99 with a flake in it. Look at that.- Lovely, Chef.
1:13:47 > 1:13:50Anyway, that's pointless. LAUGHTER
1:13:50 > 1:13:53- Now, don't say that, Chef. - Back to my potatoes,
1:13:53 > 1:13:56- so I'm going to leave you over here to carry on.- OK, all right.
1:13:56 > 1:13:58- I need to egg wash this. - I'm doing good here.
1:13:58 > 1:14:00I've got that on there. Got some butter to go in here.
1:14:00 > 1:14:02A bit of chopped parsley.
1:14:02 > 1:14:04Have you seen...? There.
1:14:04 > 1:14:06- Have you got it, Chef? - I've got it.- Good man.
1:14:06 > 1:14:08And the nice thing about that, once again,
1:14:08 > 1:14:11is you can do it in advance and so when it comes to serving up,
1:14:11 > 1:14:15you've just got to put it under the grill or salamander.
1:14:15 > 1:14:18And once it's coloured, you're ready to go.
1:14:18 > 1:14:21- But it just firms up the potatoes. - That's what we are after.
1:14:21 > 1:14:22Yes, Chef, yeah.
1:14:23 > 1:14:27Right, it's about 30 seconds away, Brian.
1:14:27 > 1:14:29Right, I think I'm OK, Chef. I'm just going to...
1:14:29 > 1:14:31Just the croutons that you did that you didn't get in early enough,
1:14:31 > 1:14:33but apart from that I feel you will
1:14:33 > 1:14:35make a quite excellent chef at the end of the day.
1:14:35 > 1:14:38- Right, that's good.- I'm just going to put some butter in here, Chef.
1:14:38 > 1:14:41Just cos I really want... There's a sieve there when you're ready, OK?
1:14:41 > 1:14:44- Right.- Some butter in here to get a lovely shine on the sauce
1:14:44 > 1:14:46and to make it really, just thicken it up a little bit,
1:14:46 > 1:14:49- so when I pour it over the top... - You put a bit of lard in
1:14:49 > 1:14:51somewhere in amongst all this, haven't you?
1:14:51 > 1:14:53I put the lard in with the oil, Chef, to go with the sausages,
1:14:53 > 1:14:55right at the beginning. And that's lovely.
1:14:55 > 1:14:58Could do with a wee bit more colour, but we'll get away with it.
1:14:58 > 1:15:00That's all right, they are about 20 seconds away, 30 seconds away.
1:15:00 > 1:15:03Oh, it needs 19 seconds, Chef, and that will be perfect. Good job.
1:15:03 > 1:15:06Recap what's going on here, then.
1:15:06 > 1:15:09We put a mirepoix, we put leek, we put onion, we put tomatoes,
1:15:09 > 1:15:12we put a bay leaf and I put thyme, and a bit of garlic
1:15:12 > 1:15:16and tomatoes and then we blitzed it, passed it through, this is it here.
1:15:16 > 1:15:18Thickening up really nicely.
1:15:18 > 1:15:20Give us a spoon to taste it, Chef, just to make sure.
1:15:20 > 1:15:23Because I don't want Mr Harris telling me it was underseasoned.
1:15:23 > 1:15:26I've got to get... BRIAN MUMBLES
1:15:26 > 1:15:28Chef, that is delicious.
1:15:28 > 1:15:31I must get the recipe of that. It is delicious.
1:15:31 > 1:15:33So, traditionally, you would bake this.
1:15:33 > 1:15:35Well, you'd grill them, like you said, if you've got any...
1:15:35 > 1:15:38Use warm potatoes, but it's traditionally around the
1:15:38 > 1:15:39scallops dish, isn't it, this?
1:15:39 > 1:15:42You are absolutely right. It is just that lovely presentation.
1:15:42 > 1:15:44There's your dish, you got a little potato around,
1:15:44 > 1:15:47sausages in the middle here.
1:15:47 > 1:15:49- Right, Chef, I'm ready.- I'm there.
1:15:49 > 1:15:51Three nice sausages, I'm ready to go.
1:15:54 > 1:15:56Excellent, so that looks lovely, Chef. Thank you very much.
1:15:56 > 1:15:59So, sausages go, three of them, in the middle.
1:15:59 > 1:16:02These are super sausages, I have to say.
1:16:02 > 1:16:05Now, I've got my garnish ready to go here.
1:16:05 > 1:16:07Sauce goes over the top.
1:16:11 > 1:16:15Just like so. Nice and quiet now. Just need a little bit...
1:16:15 > 1:16:17Quite a hot plate, that, Brian?
1:16:17 > 1:16:19It's sizzling on the plate.
1:16:19 > 1:16:22You shouldn't be serving hot food on a cold plate.
1:16:22 > 1:16:24- Exactly.- And that makes sure that...
1:16:24 > 1:16:26And a wee bit of garnish on top.
1:16:26 > 1:16:28So, tell us what that's called again.
1:16:28 > 1:16:33And it's called sausages in red wine with a duchesse potato, Chef.
1:16:33 > 1:16:35Sausages and mash, to me and him. That's it.
1:16:40 > 1:16:43I'll take it over. I actually got you a present as well.
1:16:43 > 1:16:47- Have a look at the tea towel.- This? - Yes, I got you a proper present.
1:16:47 > 1:16:49HE LAUGHS Look at that, yeah.
1:16:49 > 1:16:51Where's the camera? Can you see that?
1:16:51 > 1:16:53- All the Yorkshire slogans. - "Na'then."
1:16:53 > 1:16:55All you need to learn to talk Yorkshire.
1:16:55 > 1:16:58I think we might need subtitles on that last eight minutes,
1:16:58 > 1:17:01- but there you go.- This is a very warm plate.- It is, but dive in.
1:17:01 > 1:17:02Don't burn yourself.
1:17:02 > 1:17:05- No.- Taste the pommes duchesse.- You want me to eat the potato first?
1:17:05 > 1:17:08It's beautifully presented, James, I have to say.
1:17:08 > 1:17:11Well, it's all in the work.
1:17:12 > 1:17:15- It's all in the wrist, Chef. Very good, well done.- Mm, oh, lovely.
1:17:15 > 1:17:17- Oh, nice. Very nice.- There you go.
1:17:21 > 1:17:24If there is one thing Brian does well,
1:17:24 > 1:17:26it's cooking proper grub. It tasted fantastic.
1:17:26 > 1:17:30Now, when actress Celia Imrie came into the studio to face her
1:17:30 > 1:17:33food heaven or dreaded food hell, she was longing for lemon
1:17:33 > 1:17:36over marzipan, but which one did she get? Let's find out.
1:17:36 > 1:17:39Right, it's time to find out whether Celia will be facing food heaven
1:17:39 > 1:17:42or food hell. Everybody in the studio made their minds up.
1:17:42 > 1:17:45Food heaven would be meringue, which you could transform into this
1:17:45 > 1:17:48gateau with cream, butter, lemon,
1:17:48 > 1:17:50a bit of fruit to go with it,
1:17:50 > 1:17:52just a little token gesture of fruit
1:17:52 > 1:17:54and then cover it with sugar caramel over the top.
1:17:54 > 1:17:56Alternative, it could be a pile of marzipan
1:17:56 > 1:18:00turned into a Battenburg cake. What do you think these lot decided?
1:18:00 > 1:18:02I know what everybody at home wanted. Three-nil.
1:18:02 > 1:18:05Ooh, I don't know how much they like me. I don't know.
1:18:05 > 1:18:07- I'm not sure yet.- It's not that.
1:18:07 > 1:18:10It's just cos we did the Battenburg and it was useless in rehearsal.
1:18:10 > 1:18:13- So these guys have chosen definitely food heaven.- Yes!
1:18:13 > 1:18:16- And the two ladies over there. - Thank you.- It's a whitewash.
1:18:16 > 1:18:18- Seven-nil. We will lose that. - Get this out of the way.
1:18:18 > 1:18:20It's much easier to buy your own then make it anyway.
1:18:20 > 1:18:23So, what we are going to do is, first of all, make a meringue.
1:18:23 > 1:18:27So, I'm going to use eight eggs whites for this and 400g of sugar.
1:18:27 > 1:18:30Now, often with meringue, it's actually a quite simple recipe
1:18:30 > 1:18:33- to follow, it's 50g sugar per egg white.- OK.- All right?
1:18:33 > 1:18:36- Yeah.- I'm going to make a cold meringue first of all.
1:18:36 > 1:18:37This is a cold meringue.
1:18:37 > 1:18:41Now, you've got three main different types of meringue recipes -
1:18:41 > 1:18:45you've got a cold, hot/boiled and actually warm.
1:18:45 > 1:18:49And you add the sugar in different ways.
1:18:49 > 1:18:51So, this is a cold meringue where I'm adding the sugar to it cold.
1:18:51 > 1:18:54A hot meringue, you would take the same amount of sugar,
1:18:54 > 1:18:56heat it up in the oven and pour it on.
1:18:56 > 1:18:59- The same method.- I love the way you are doing the eggs like that.
1:18:59 > 1:19:01- Oh, sorry. You'd do this, wouldn't you?- Well, yes...
1:19:01 > 1:19:06Yes, probably old-school. Yes, yes, I would, you see?
1:19:06 > 1:19:08There you go.
1:19:08 > 1:19:10- Can I try your way?- Yeah, fire away.
1:19:10 > 1:19:13- So, through my hand?- Yeah, clap the egg into your hand.
1:19:13 > 1:19:15- And just open it up. Just a little bit.- Uh.
1:19:19 > 1:19:21- How do you do it, though? Oh, I see.- Like that.
1:19:24 > 1:19:27- Bleugh!- That's it.- But actually, it is quicker, isn't it?
1:19:27 > 1:19:29Much quicker. Yeah.
1:19:29 > 1:19:31- Goes in there.- And in there? - In there. That's it.- Very good.
1:19:31 > 1:19:34So, in there. And like I said, the other one is boiled meringue, where
1:19:34 > 1:19:37you take the same amount of sugar, put a little bit of water in it...
1:19:37 > 1:19:39There's a little cloth in there. You can wash your hands.
1:19:39 > 1:19:41- Thank you very much.- There you go.
1:19:41 > 1:19:45Put it in a pan of boiling water, bring it to the boil.
1:19:45 > 1:19:49You got to get 121 degrees centigrade on the sugar thermometer,
1:19:49 > 1:19:52and pour it onto the egg whites, all right? So, that's that one.
1:19:52 > 1:19:54Next up, we've got our liquid caramel on here.
1:19:54 > 1:19:57So, we are whipping up some cream, this is for our filling.
1:19:57 > 1:19:59Lemon curd is in our filling. You make lemon curd.
1:19:59 > 1:20:01Ideally, you can do it in bain marie,
1:20:01 > 1:20:03- which is basically a pan of hot water.- Yeah.
1:20:03 > 1:20:05You can do it in the pan. Michael does it in the pan,
1:20:05 > 1:20:07you've got to be very, very quick, though.
1:20:07 > 1:20:09- Cos otherwise it can go like scrambled eggs.- Right.
1:20:09 > 1:20:13Butter, sugar, lemon juice, lemon zest.
1:20:13 > 1:20:16Four lemons, juice and zest in the pan
1:20:16 > 1:20:19with four eggs. Then you whisk it and it starts to thicken up
1:20:19 > 1:20:22over a bain marie. You can do it much quicker in a pan.
1:20:22 > 1:20:25Over here, we are going to get a liquid caramel on.
1:20:25 > 1:20:28- It's just sugar...- Wow! - A very, very hot pan.
1:20:28 > 1:20:31- There's nothing in the pan just... - Nothing in there.- It's just hot...
1:20:31 > 1:20:34- It's just sugar.- ..and then sugar? - OK? Very, very hot.- Wow.
1:20:34 > 1:20:37Now soon as it starts to turn to caramel, have a
1:20:37 > 1:20:40little bit of water ready. You see how quickly that was?
1:20:40 > 1:20:42I've never seen that before. Amazing.
1:20:43 > 1:20:46It's very, very quick. As soon as it off the heat,
1:20:46 > 1:20:48stand back, water.
1:20:50 > 1:20:54What this will do is just make a little caramel,
1:20:54 > 1:20:55stop it from cooking.
1:20:57 > 1:20:59- Wow!- That's that done.- Fantastic.
1:20:59 > 1:21:02- That's your caramel done. - And that's just sugar and water?
1:21:02 > 1:21:05- Sugar and water, that's it. Yeah.- Wow!
1:21:05 > 1:21:09How are we doing? So, we've got our caramel happening there.
1:21:09 > 1:21:11I might take a little bit more water out of here.
1:21:13 > 1:21:14A tiny bit.
1:21:14 > 1:21:17- Do you want me to keep moving it round or...?- No, it's all right.
1:21:17 > 1:21:19- It'll quite happily sit there.- Yeah.
1:21:19 > 1:21:21Now, if you hear our machine, this is how you make meringue.
1:21:21 > 1:21:23MACHINE WHIRRING ON HIGH GEAR It's fully whipped.
1:21:23 > 1:21:25These are whipped. You gradually add the sugar.
1:21:25 > 1:21:28You should be able to listen to the machine drop down a gear.
1:21:28 > 1:21:30It's still on a high speed.
1:21:30 > 1:21:33- Why? Because the sugar is going in? - Yeah. If I add the sugar now,
1:21:33 > 1:21:36you know when it's ready because it starts to drop down.
1:21:36 > 1:21:39Just one more gear.
1:21:40 > 1:21:43Because of it going much thicker now?
1:21:43 > 1:21:45MACHINE WHIRS LESS STRONGLY
1:21:45 > 1:21:48You can hear it drop down a gear now.
1:21:48 > 1:21:50And I haven't done the old-style recipe,
1:21:50 > 1:21:53which would be just basically take the meringue
1:21:53 > 1:21:55and cut, fold figure of eight, that kind of stuff.
1:21:55 > 1:21:57And add the last third by hand.
1:21:57 > 1:22:00- It's done. It's easy as that.- Oh, gosh.- You just throw it all in.
1:22:00 > 1:22:03If you want sticky meringue, the one that you like,
1:22:03 > 1:22:07you can add cornflour or a bit of white wine vinegar.
1:22:07 > 1:22:10And when you bake it, it will be sticky in the middle.
1:22:10 > 1:22:13All right? So you add that to the meringue mixture.
1:22:13 > 1:22:14This one,
1:22:14 > 1:22:18what we're going to do is take our piping bag over here.
1:22:18 > 1:22:21Strawberries just blitzed and we're going to pass those through a sieve.
1:22:21 > 1:22:24That's for our little sauce.
1:22:24 > 1:22:26And we'll take our meringue...
1:22:27 > 1:22:30You would be interested in this, a little bit of history.
1:22:30 > 1:22:36Elinor Fettiplace was the first person to invent meringue.
1:22:36 > 1:22:39It was known as a "white biskit bread".
1:22:39 > 1:22:41It was invented in Berkshire in about 1520.
1:22:43 > 1:22:45- I never knew that.- She was the first person to invent it.
1:22:45 > 1:22:48Now what we do... Ideally, what you want to do is stick your nozzle
1:22:48 > 1:22:52in the bottom of your bag first, before you fill it.
1:22:52 > 1:22:54Oh, dear.
1:22:54 > 1:22:56- That's sweet. - Sorry, you like that?- Yeah.
1:22:59 > 1:23:01Right. So, fill this up.
1:23:02 > 1:23:03There you go.
1:23:05 > 1:23:06Look out.
1:23:06 > 1:23:08This is going really well, this. Right.
1:23:08 > 1:23:11- You've done this before, haven't you?- I love pastry.
1:23:11 > 1:23:12Yeah, it's great(!)
1:23:12 > 1:23:14Right, over there. Pass me the tray, please.
1:23:17 > 1:23:19Right, here we go.
1:23:19 > 1:23:22So, we end up with this. Now, like I made choux buns the other day,
1:23:22 > 1:23:24take a little bit of your meringue,
1:23:24 > 1:23:27pop that on there, otherwise if you've got a fan oven,
1:23:27 > 1:23:29- flies around your fan oven. - Oh, right.
1:23:29 > 1:23:32- It's like Blu-Tack on the bottom. - And basically you pipe this out
1:23:32 > 1:23:34from the inside to the outside, like that.
1:23:38 > 1:23:40It really is going to be huge, isn't it?
1:23:40 > 1:23:43- A huge meringue.- See that's...
1:23:43 > 1:23:45Jason can't do this because his hip's no good.
1:23:45 > 1:23:47It's not good for the hips.
1:23:47 > 1:23:51So, like that. And you do four of those discs, a really low oven,
1:23:51 > 1:23:54a very low oven, about 100 degrees.
1:23:54 > 1:23:56Leave it overnight, ideally.
1:23:56 > 1:23:59And we end up with discs that are already cooked. All right?
1:23:59 > 1:24:01Now, the filling for this, grab the lemon curd.
1:24:01 > 1:24:04Jason is just got to keep whisking, whisking, whisking,
1:24:04 > 1:24:06- whisking, whisking. - For about six hours.
1:24:06 > 1:24:10We've got a lemon curd here, now this is the home-made lemon curd.
1:24:10 > 1:24:12We can then fold in
1:24:12 > 1:24:15to just a little bit of whipped cream, you see?
1:24:15 > 1:24:18- Just a small amount. - Well, you know...
1:24:18 > 1:24:20Why break a habit of a lifetime?
1:24:20 > 1:24:22That kind of stuff.
1:24:22 > 1:24:24Now, if you guys could fill me up a little piping bag of this,
1:24:24 > 1:24:28- that would great. That's your lemon curd cream.- Gorgeous.
1:24:28 > 1:24:30And then we're going to get...
1:24:30 > 1:24:32And I will pass that over to you Jason over there.
1:24:32 > 1:24:34- Shall I carry on with this?- You can.
1:24:34 > 1:24:37- Yeah. You're going to eat this in a minute.- Yeah, good.
1:24:37 > 1:24:40- And we've got our discs.- Oh, wow. Has that been left overnight?
1:24:40 > 1:24:43That's been left overnight, it will be nice and soft in the middle.
1:24:43 > 1:24:45There you go. Lift this off.
1:24:45 > 1:24:47- Ready when you are, Jase.- Yeah.
1:24:49 > 1:24:52You got another piping bag there, if you want to...?
1:24:52 > 1:24:55- There we go.- Do you want to have a nozzle in it or not?- No.
1:24:55 > 1:24:59- It's all right for that one.- Oh, I see.- It's all right for that one.
1:24:59 > 1:25:01Piping bag, like that.
1:25:01 > 1:25:03Cut this bit off here.
1:25:04 > 1:25:06Right.
1:25:06 > 1:25:08And now, we can just pipe this up.
1:25:08 > 1:25:10Cor!
1:25:10 > 1:25:12Cor! That's one.
1:25:13 > 1:25:16- Take another disc.- Oh, it's a sandwich. A meringue sandwich.
1:25:16 > 1:25:18- Exactly.- Two.
1:25:21 > 1:25:24Now, Celia, this recipe, obviously, feeds one.
1:25:24 > 1:25:26You can double it, if you wish.
1:25:26 > 1:25:27What? This is just for me?
1:25:27 > 1:25:30- Yeah. This is a... - Yeah, it's an individual one.
1:25:30 > 1:25:33This is a petits fours where I was brought up in Yorkshire, love, this.
1:25:33 > 1:25:36But we just pop that on there and then we've got more of this.
1:25:36 > 1:25:39So this is the lemon curd sort of stuff.
1:25:39 > 1:25:42It is really simple to make your own lemon curd. It is good.
1:25:42 > 1:25:43But that's just the whipped cream in there.
1:25:43 > 1:25:45No need to sweeten this up as well
1:25:45 > 1:25:47cos, don't forget, you got sugar in the lemon curd also.
1:25:47 > 1:25:48There you go.
1:25:48 > 1:25:51- Look at that bad boy. - Look at this.
1:25:51 > 1:25:54- You're just glad it's not Battenburg, aren't you?- Oh, yeah.
1:25:54 > 1:25:56I am too.
1:25:56 > 1:25:58We would have taken a batty.
1:25:58 > 1:26:00There we go.
1:26:00 > 1:26:03- Oh, God, this is the caramel as well.- Yeah, got that on there.
1:26:03 > 1:26:06- Gee whiz. Oh, my Lord!- On there.
1:26:06 > 1:26:08A few bits on there.
1:26:09 > 1:26:11Oh, God.
1:26:11 > 1:26:13Remember fruit, the part of your five-a-day,
1:26:13 > 1:26:15so they are the good-for-you bit, all right?
1:26:15 > 1:26:17That's all right, then.
1:26:17 > 1:26:19And then we've got...
1:26:19 > 1:26:21And then you've got the liquid caramel.
1:26:21 > 1:26:25- Look at that. Sweet baby James. - For heavens sake. Did you just...?
1:26:25 > 1:26:28LAUGHTER
1:26:28 > 1:26:31- Did you just make that up? - You are not too old to get a punch.
1:26:31 > 1:26:34LAUGHTER
1:26:34 > 1:26:37Did you just make it up or had you made that before?
1:26:37 > 1:26:41- I make it up as I go along. - Oh, it's heaven. It really is.
1:26:41 > 1:26:42Look at that.
1:26:42 > 1:26:45- I love it all dripping down the side as well.- There you go.
1:26:45 > 1:26:47And then you can get...
1:26:50 > 1:26:52Make a wish, make a wish.
1:26:52 > 1:26:54Oh, look at this.
1:26:54 > 1:26:58- I wish never to make Battenburg cake again.- Is that heaven?
1:26:58 > 1:27:00- That really is.- Get us some spoons.
1:27:03 > 1:27:05Oh, my God.
1:27:05 > 1:27:09- Wow!- Now, I often get told off on this show for licking my fingers.
1:27:09 > 1:27:12- Why? I would.- I don't care.
1:27:12 > 1:27:14I'm going to lift it up without a spoon
1:27:14 > 1:27:17- because I think it's just too good...- Dive into that.
1:27:17 > 1:27:19Am I allowed to have a go? I'm going to have the whole thing, yes.
1:27:19 > 1:27:22- This, can I now?- Come on, girls. Don't wait any longer.
1:27:22 > 1:27:23Bring the glasses over.
1:27:25 > 1:27:31- Cheers.- Look at this. LAUGHTER AND CHEERING
1:27:32 > 1:27:34Brilliant.
1:27:34 > 1:27:38- I was hoping to dive in, but... - I'm in heaven.
1:27:38 > 1:27:39# I'm in heaven. #
1:27:39 > 1:27:42We don't often get eating of heaven like that, but that's...
1:27:42 > 1:27:44I'm sorry, but why not? It's gorgeous.
1:27:44 > 1:27:47- Thank you so much, everybody. - It's pretty good, isn't it?
1:27:47 > 1:27:49Bad luck, I'm having the whole thing myself.
1:27:52 > 1:27:54- Well, girls, hold on a minute.- What?
1:27:56 > 1:27:57Oh, no.
1:27:57 > 1:27:58This is the best...
1:27:58 > 1:28:01See there's all these people waking up with hangovers
1:28:01 > 1:28:05- and we are making this.- And we've got a meringue stuck to our face.
1:28:05 > 1:28:08What better way to start your weekend than that?
1:28:08 > 1:28:10And a glass of wine.
1:28:14 > 1:28:15That's what you call a success.
1:28:15 > 1:28:17I'm afraid that's all we've got time for
1:28:17 > 1:28:18for today's Best Bites.
1:28:18 > 1:28:21If you'd like to try to cook any of the fantastic food you've
1:28:21 > 1:28:24seen on today's programme, you can find all of the studio recipes
1:28:24 > 1:28:27on our website. Just log onto bbc.co.uk/recipes
1:28:27 > 1:28:30There are loads of tasty ideas on there for you to choose from.
1:28:30 > 1:28:33So, have a great week, get cooking and I'll see you very soon.
1:28:33 > 1:28:34Bye for now.