15/05/2016

0:00:02 > 0:00:05Good morning. There's a tasty menu lined up for you today,

0:00:05 > 0:00:07so there's only one thing to do - sit back and enjoy the show.

0:00:07 > 0:00:10This is Saturday Kitchen Best Bites.

0:00:31 > 0:00:34Welcome. I'm getting a lie-in on Saturdays now,

0:00:34 > 0:00:37so I'm enjoying the chance to look back at some of the talented chefs

0:00:37 > 0:00:40and great celebrity guests we've had on Saturday Kitchen.

0:00:40 > 0:00:42Coming up on today's Best Bites...

0:00:42 > 0:00:47James Tanner is serving brioche, mustard and maple-coated lamb.

0:00:47 > 0:00:49Theo Randall is treating us to his take

0:00:49 > 0:00:51on an Italian classic - lasagne.

0:00:51 > 0:00:55He uses veal, pancetta and prosciutto for the ragout

0:00:55 > 0:00:59and layers it, along with creamy bechamel sauce and fresh pasta.

0:00:59 > 0:01:01One half of those Hairy Bikers, Dave Myers,

0:01:01 > 0:01:05is cooking poached chicken with chorizo and brandy sauce.

0:01:05 > 0:01:08He simply serves his chicken with a buttered baked potato

0:01:08 > 0:01:10and fresh green beans.

0:01:10 > 0:01:14And actress Rashida Jones faces her food heaven or food hell.

0:01:14 > 0:01:17Would she get her food heaven, a dark chocolate fondant,

0:01:17 > 0:01:19or would she get her dreaded food hell,

0:01:19 > 0:01:22a chicken Caesar salad, with grapes, pecans and rosemary croutons?

0:01:22 > 0:01:26You can find out what she gets to eat at the end of today's show.

0:01:26 > 0:01:28But kicking things off, with a touch of extravagance,

0:01:28 > 0:01:31is the culinary king of Scotland, Mr Tom Kitchin.

0:01:31 > 0:01:33What are we making then, Tom? Lobster, obviously.

0:01:33 > 0:01:37Yeah, lobster. We're going to do a really nice butter

0:01:37 > 0:01:38that people can do at home.

0:01:38 > 0:01:42They can prepare it, they can keep it in the fridge or freezer.

0:01:42 > 0:01:45Chop the ham up. Which you want me to do. Fennel, mushrooms, shallots.

0:01:45 > 0:01:48Sweat all that down and then we're going to whisk the butter

0:01:48 > 0:01:51and pop it through the butter, so it's a really good dish

0:01:51 > 0:01:54and something that you can make beforehand

0:01:54 > 0:01:57and keep in the fridge, OK. Would you call this escargot butter?

0:01:57 > 0:02:00In France, when I worked with Ducasse in France,

0:02:00 > 0:02:02this is what we used to use with the snails

0:02:02 > 0:02:05and I just changed it a bit to work with the lobster. Yeah.

0:02:05 > 0:02:08Which works well, if I don't cut my finger off!

0:02:09 > 0:02:11Cut that in half, like so.

0:02:12 > 0:02:15This is obviously a cooked lobster, but you just blanch it.

0:02:15 > 0:02:18Yeah, I just blanched it. You see inside there,

0:02:18 > 0:02:21you've got that lovely green, the coral on the female lobster.

0:02:21 > 0:02:24I'm going to keep that and put that through the butter,

0:02:24 > 0:02:27which will make the butter green

0:02:27 > 0:02:30but, once we cook it, it will go red like the lobster.

0:02:30 > 0:02:33It changes colour when you cook it for longer. Exactly.

0:02:33 > 0:02:34So, it's really nice.

0:02:34 > 0:02:38Again, that goes with my whole philosophy of not wasting anything.

0:02:38 > 0:02:42You mentioned the seasons of lobster cos, obviously, it's warming up.

0:02:42 > 0:02:45You wouldn't notice it out there but it is, technically, warming up.

0:02:45 > 0:02:50The seas as well. Yeah, and as the sea does warm up a little bit,

0:02:50 > 0:02:53the lobsters come out, they come out to eat more

0:02:53 > 0:02:57which, for measly Scots like myself, means the price goes down a wee bit,

0:02:57 > 0:02:59so they tend to go on the menu then.

0:02:59 > 0:03:01A lot are coming from Canada at the moment, aren't they?

0:03:01 > 0:03:05We don't use those, Chef. Yeah. I don't use those anyway.

0:03:05 > 0:03:08We take the knuckles off, like so. Yeah.

0:03:08 > 0:03:11Just tap your claw and out with the wee one there.

0:03:11 > 0:03:13And then, using the back of your knife...

0:03:13 > 0:03:17watching your nice new shirt. Yeah.

0:03:17 > 0:03:20Take the meat out, like so.

0:03:20 > 0:03:23The idea is this will all go back in the shell with the butter.

0:03:23 > 0:03:27Yeah, we put it back in and we take the meat of the tail out as well

0:03:27 > 0:03:29and it's going to be nice and easy to eat.

0:03:29 > 0:03:32I'm going to get these started cos you want this sort of...

0:03:32 > 0:03:33Yeah, if you sweat that down.

0:03:33 > 0:03:35It's always good, if you're cooking it at home,

0:03:35 > 0:03:38to start with the bacon or the ham there,

0:03:38 > 0:03:40because all the natural fat will come out

0:03:40 > 0:03:43and that will help flavour it really deliciously.

0:03:43 > 0:03:45This is what, serrano ham you're using here?

0:03:45 > 0:03:48Yeah, serrano ham but you could use pancetta or bacon

0:03:48 > 0:03:51or whatever you've got locally.

0:03:51 > 0:03:54So, I've taken all the meat out of the tail. Yeah.

0:03:54 > 0:03:56I'll now cut that up.

0:03:56 > 0:03:59So, if you just blanch that beforehand in boiling water

0:03:59 > 0:04:03for about a minute, you'll get to this stage.

0:04:03 > 0:04:06Whereas Danny's busy in front of the camera,

0:04:06 > 0:04:09you have been as well, haven't you, really?

0:04:09 > 0:04:11Cos as well as the restaurants, you've been a busy chap.

0:04:11 > 0:04:16I know, I've done a TV series with Theo Randall and Michel Roux Jr,

0:04:16 > 0:04:20called the Chef's Protege, which is on BBC2 just now. Right.

0:04:20 > 0:04:23It's just been the most amazing experience.

0:04:23 > 0:04:27We went back to my old college, Perth College, and...

0:04:27 > 0:04:30What's it like going back there? It was surreal. It was really crazy.

0:04:30 > 0:04:32They had my picture up on the wall

0:04:32 > 0:04:37and the lecturer was the same lecturer as when I was there. Yeah.

0:04:37 > 0:04:41And we had these kids and we'd taken them on this incredible journey

0:04:41 > 0:04:43to try and find a protege, a mentor,

0:04:43 > 0:04:47you know mentoring the kids, like Pierre Koffmann mentored myself,

0:04:47 > 0:04:49and that's what it's about. It's about mentoring

0:04:49 > 0:04:52and it's been really tasking, testing yourself as a chef,

0:04:52 > 0:04:55because you're so used to being in your own kitchen,

0:04:55 > 0:04:58saying, "Salt" and you've got the salt, you know.

0:04:58 > 0:05:01And this was really teaching these kids, who were just amazing.

0:05:01 > 0:05:02It's been really brilliant.

0:05:02 > 0:05:05Did you guys ever have a mentor when you were younger?

0:05:05 > 0:05:09I was paired with Timothy Spall when I left RADA

0:05:09 > 0:05:11and you kind of went out

0:05:11 > 0:05:13and had a few drinks with him

0:05:13 > 0:05:15and asked him about the industry,

0:05:15 > 0:05:19so I was really blessed to get an actor as good as Tim, really.

0:05:19 > 0:05:23I think mentoring, it's not so much mentoring,

0:05:23 > 0:05:25but having someone that you can fall back on

0:05:25 > 0:05:27and ask questions cos it's not easy out there,

0:05:27 > 0:05:29especially when you open your own restaurant

0:05:29 > 0:05:31or start films or acting for the first time.

0:05:31 > 0:05:33I'm going to do my butter now.

0:05:33 > 0:05:36I'm going pop it in the blender to soften it,

0:05:36 > 0:05:39so it's softened butter and I'm just going to whisk it.

0:05:39 > 0:05:42So, the idea behind this is is to, basically, impart your knowledge

0:05:42 > 0:05:45and hand it down to the next group.

0:05:45 > 0:05:47Yeah, then it's finding the right kid

0:05:47 > 0:05:49who's going to take on the knowledge.

0:05:49 > 0:05:51You want to pass on your knowledge

0:05:51 > 0:05:55but they've got to embrace your philosophy of cooking as well,

0:05:55 > 0:05:57so that's where it's really interesting.

0:05:57 > 0:06:00Are all these things to get out the house for a certain reason?

0:06:00 > 0:06:03Is that...? Cos you've just had... My wife's watching, don't say that.

0:06:03 > 0:06:07You've just had two more boys? Two more boys, twins, yeah.

0:06:07 > 0:06:10So, that's four boys, now, under five,

0:06:10 > 0:06:14so if anyone's got any shows they want me to do or anything...

0:06:14 > 0:06:15Exactly!

0:06:15 > 0:06:20I'm free but I need a five-star hotel to stay in and, yeah...

0:06:20 > 0:06:27I'm sorry, Michaela. Yeah. OK. You just softened the butter there.

0:06:27 > 0:06:29I've just put the lobster in,

0:06:29 > 0:06:31which we're going to be eating in a minute.

0:06:31 > 0:06:34That's gone in the oven. Yeah, we softened the butter.

0:06:34 > 0:06:38Yeah. And then we've got one which we... We sweat that all done, OK.

0:06:38 > 0:06:41So, that's the mushrooms and everything gone in there. Exactly.

0:06:41 > 0:06:46And then we're going to put this green coral into the butter.

0:06:46 > 0:06:49Do you want me to chop some...?

0:06:49 > 0:06:52A bit of tarragon, which is always good with lobster

0:06:52 > 0:06:54and there we can see the butter goes green,

0:06:54 > 0:06:58which is really interesting. But once we cook it, it'll go red.

0:06:58 > 0:07:02We've got some breadcrumbs and almond powder

0:07:02 > 0:07:05which helps stabilise the butter, keep it nice.

0:07:05 > 0:07:07So that keeps it on top of the lobster? Exactly.

0:07:07 > 0:07:09That stabilises it. Right.

0:07:09 > 0:07:12So this one was used in the one that was over in France

0:07:12 > 0:07:15with the snails as well? Definitely, yeah.

0:07:15 > 0:07:18We used to do it with clams as well or mussels.

0:07:18 > 0:07:22I've got two types of herbs there. Got the parsley. Lovely.

0:07:22 > 0:07:24Tarragon's gone in. Thank you.

0:07:24 > 0:07:27Then all we need after that is a bit of samphire, please.

0:07:27 > 0:07:29I'll get on and do the samphire.

0:07:29 > 0:07:31If you were doing this at home,

0:07:31 > 0:07:36you could obviously have this all ready to go. It's less stressful.

0:07:36 > 0:07:40I know it's an expensive ingredient but if you're celebrating something

0:07:40 > 0:07:42or trying to impress at a dinner party,

0:07:42 > 0:07:44you could have all this ready to go,

0:07:44 > 0:07:47so the stress element is out of the dinner party

0:07:47 > 0:07:49and you can just pop it in the oven.

0:07:49 > 0:07:52Wonderful with scallops, this, I suppose, as well. Yeah, anything.

0:07:52 > 0:07:54Yeah. Touch of water in there.

0:07:56 > 0:08:00I was trying to use the spatula but I'm just going to use my fingers.

0:08:02 > 0:08:03Look at that. Lovely.

0:08:05 > 0:08:08This is a dish that's currently on your restaurant menu, I take it?

0:08:08 > 0:08:11Not yet cos the price hasn't come down enough yet.

0:08:11 > 0:08:14It'll be something similar soon, yeah.

0:08:14 > 0:08:16So that's ready to go in the oven.

0:08:16 > 0:08:19OK. Are you checking the lobster? Thank you.

0:08:19 > 0:08:21I've got the samphire over here,

0:08:21 > 0:08:23just with a little bit of water, black pepper.

0:08:23 > 0:08:25No need to put any salt in there

0:08:25 > 0:08:27cos, obviously, it's quite salty anyway.

0:08:27 > 0:08:28OK.

0:08:28 > 0:08:34Could maybe have done with a wee minute longer but... There you go.

0:08:34 > 0:08:35You've got a little bit longer.

0:08:35 > 0:08:38I can just blast it in a really hot oven.

0:08:38 > 0:08:40You can look after the samphire. Tell us about that.

0:08:40 > 0:08:42Samphire, which is another wonderful ingredient

0:08:42 > 0:08:45and it's everything I'm about, seasonality.

0:08:45 > 0:08:48So, samphire in season just now and I love to use it.

0:08:48 > 0:08:50It's just wonderful.

0:08:50 > 0:08:53It's fantastic but don't season it with salt cos it is quite salty.

0:08:53 > 0:08:55Exactly. Really important you don't do that at home.

0:08:55 > 0:08:58Don't season it with salt cos it's like mussels.

0:08:58 > 0:08:59If you're making mussels,

0:08:59 > 0:09:03don't season it cos it's naturally very salty, but a bit of butter.

0:09:03 > 0:09:06And this dish has got a lot of butter. Old butter boys here.

0:09:06 > 0:09:09I don't know what you're talking about(!)

0:09:09 > 0:09:11TOM LAUGHS OK.

0:09:11 > 0:09:13Yeah, that's better, good.

0:09:13 > 0:09:17So you can see how the butter has really stayed on top nicely.

0:09:17 > 0:09:21Get you one of these. Don't set that on fire. Thank you.

0:09:23 > 0:09:28Let's drain some of that off. Over the top...like so.

0:09:29 > 0:09:30Look at that. It's a real...

0:09:30 > 0:09:35It is extravagant a little bit but it is really special

0:09:35 > 0:09:38and it can be prepared in advance as well

0:09:38 > 0:09:43which, I know from experience, cooking at home with four kids,

0:09:43 > 0:09:47preparing in advance is a good thing. Tell us what it is again.

0:09:47 > 0:09:49We've got the whole lobster, a beurre d'escargot, we call it,

0:09:49 > 0:09:52with samphire on top. How good does that look?

0:09:57 > 0:09:59It looks good. I know it tastes good

0:09:59 > 0:10:02cos I've had it in your restaurant before.

0:10:02 > 0:10:05You've got to dive into this. Taste that.

0:10:05 > 0:10:08Let's see what Danny thinks of that. You're having that for breakfast!

0:10:08 > 0:10:11Looks amazing. Go on, tuck in.

0:10:11 > 0:10:13You put the herbs in and you put mustard...

0:10:13 > 0:10:16Yeah, I put a bit of grain mustard and the almond powder.

0:10:16 > 0:10:20You could probably bake it in a hot oven for five to six minutes.

0:10:20 > 0:10:24You'd want to make sure it's cooked. What do you think, guv'nor?

0:10:24 > 0:10:28That is lovely! You like that? Go on. Proper that, isn't it?

0:10:28 > 0:10:31But, like you say, you can prepare that in advance. Yeah, at home.

0:10:31 > 0:10:33And it would go with most fish.

0:10:33 > 0:10:36It would go with anything - mussels, it doesn't have to be lobster, yeah.

0:10:36 > 0:10:40Butters, making butters up, even ones for steaks,

0:10:40 > 0:10:42that's wonderful as well.

0:10:42 > 0:10:45I've been trying to tell everybody that for seven years!

0:10:49 > 0:10:51Do try that dish at home, if you can.

0:10:51 > 0:10:54And if you don't want to splash out on lobster, don't worry,

0:10:54 > 0:10:57that butter would work brilliantly with most fish.

0:10:57 > 0:11:00Coming up, I serve poached egg hollandaise with asparagus

0:11:00 > 0:11:02for Inbetweener star Blake Harrison,

0:11:02 > 0:11:04but that's after joining Rick Stein,

0:11:04 > 0:11:08as he journeys to the Lake District to meet more of his food heroes.

0:11:10 > 0:11:13I went up to the Lake District because I was very impressed

0:11:13 > 0:11:17by a man I met at London's Borough Market - Peter Gott.

0:11:17 > 0:11:20He brings all his produce down from here

0:11:20 > 0:11:22and believes in rearing his pork and wild boar

0:11:22 > 0:11:25on a scale which some people would regard as too old-fashioned

0:11:25 > 0:11:27for modern farming.

0:11:27 > 0:11:31It might seem odd to be enthusiastic about Peter's pigs

0:11:31 > 0:11:35when, at the time, there was so much distress around here

0:11:35 > 0:11:36from foot-and-mouth disease.

0:11:36 > 0:11:40It's hard to understand why upland areas of great beauty

0:11:40 > 0:11:44like the Lake District, Northumberland, Dartmoor and Exmoor,

0:11:44 > 0:11:47all suffered so terribly during the crisis,

0:11:47 > 0:11:52but I am pleased to say Peter Gott's herd of wild boar were lucky.

0:11:52 > 0:11:53He has two types here -

0:11:53 > 0:11:55the friendly French-German crosses,

0:11:55 > 0:11:57if you can call any wild boar friendly,

0:11:57 > 0:12:01and lurking in the pines, with their glinty eyes no doubt fixed on us,

0:12:01 > 0:12:05are the Russian variety, who want no truck with the television crew.

0:12:07 > 0:12:08Hey, stop it!

0:12:08 > 0:12:12He's a big boar. Come on, Aubrey. What are you doing?

0:12:12 > 0:12:15When they fight, they get their necks and score each other here.

0:12:15 > 0:12:19This is the armour protection to stop each other being gashed,

0:12:19 > 0:12:22and they literally lock necks together.

0:12:22 > 0:12:24That's the massive... BOAR SQUEALS

0:12:24 > 0:12:28He doesn't like being interfered with when he's having his breakfast.

0:12:28 > 0:12:32That's the massive shoulder pad and that is like an armour plating,

0:12:32 > 0:12:34and that's how they fight.

0:12:34 > 0:12:37If I let the other Russian out, they'd fight to the death.

0:12:37 > 0:12:39To the death? Absolutely.

0:12:39 > 0:12:41You respect that they are a powerful animal,

0:12:41 > 0:12:45but I'm a supplier of food and they also respect me,

0:12:45 > 0:12:47so within reason, so it's a two-way thing.

0:12:47 > 0:12:50It's my duty to do my best with these animals.

0:12:50 > 0:12:52I don't want to double the size of my herd,

0:12:52 > 0:12:54so when I manufacture food out of them,

0:12:54 > 0:12:56I want to make sure I'm getting top price,

0:12:56 > 0:13:00as much as possible, for the best quality product.

0:13:00 > 0:13:02This is some of Peter Gott's wild boar.

0:13:02 > 0:13:05It's much darker meat than ordinary pork

0:13:05 > 0:13:08and suits this Chinese stew I'm going to do very well

0:13:08 > 0:13:12cos it's highly aromatic, flavoured with star anise

0:13:12 > 0:13:15and dried tangerine peel, of all things.

0:13:15 > 0:13:18Wild boar meat is stronger and more gamey than pork

0:13:18 > 0:13:22and perfect in this dish with so many assertive flavours.

0:13:22 > 0:13:25So you cut the wild boar up into chunks

0:13:25 > 0:13:29and sprinkle a lot of soy sauce onto it. Then comes the interesting bit.

0:13:29 > 0:13:33Having marinated the meat in the soy sauce for a bit,

0:13:33 > 0:13:36you now deep-fry it in just ordinary sunflower oil.

0:13:36 > 0:13:39The point of this is to develop the colour

0:13:39 > 0:13:43because it's called red-cooked wild boar

0:13:43 > 0:13:45and also the flavour, the caramelised sugars

0:13:45 > 0:13:47in the meat and the soy.

0:13:48 > 0:13:51Take the meat out with a perforated spoon.

0:13:51 > 0:13:53There's enough for about six here, by the way.

0:13:53 > 0:13:57Now, you pour off the oil - I'm afraid you have to discard it -

0:13:57 > 0:14:00and you return the pork back into the pan

0:14:00 > 0:14:04in which you will also see a deep, dark crust from the frying.

0:14:04 > 0:14:05Plenty of flavour there.

0:14:07 > 0:14:11Add the juices that have come out of resting the meat...

0:14:12 > 0:14:16..and lots and lots of finely sliced onions.

0:14:16 > 0:14:19This stew is good with ordinary pork if you can't get wild boar.

0:14:20 > 0:14:26Mix the onions in and now add a good lot of minced ginger and garlic.

0:14:28 > 0:14:30Next, the interesting things -

0:14:30 > 0:14:34tangerine peel, star anise, cinnamon

0:14:34 > 0:14:38and a big spoonful of Szechuan pepper.

0:14:38 > 0:14:42Finally, some sugar - you usually find some in a Chinese hotpot -

0:14:42 > 0:14:46and the soy sauce that you marinated the wild boar in,

0:14:46 > 0:14:49some water, just to add some extra liquid,

0:14:49 > 0:14:53and a good measure of Chinese rice wine.

0:14:53 > 0:14:55OK, that's everything.

0:14:55 > 0:14:59I'm just going to stir that. It's smelling absolutely wonderful.

0:14:59 > 0:15:03This is what's so nice about this stew - it's so unusual

0:15:03 > 0:15:06that I haven't ever given it to anybody that doesn't say,

0:15:06 > 0:15:08"Wow! Where does this come from?"

0:15:08 > 0:15:10I say, "It's Chinese food, actually."

0:15:10 > 0:15:13They say, "What?!!" So, there we go.

0:15:13 > 0:15:18Lid on and in the oven for about an hour and a half, I suppose.

0:15:22 > 0:15:24Now, look at that.

0:15:24 > 0:15:28It's amazing how much it's reduced and concentrated

0:15:28 > 0:15:30in just an hour and a half.

0:15:32 > 0:15:34All you need to do now is just take a bowl

0:15:34 > 0:15:37of slightly sticky Chinese steamed rice

0:15:37 > 0:15:42and add the arrestingly aromatic and unctuous red-cooked meat.

0:15:44 > 0:15:49Later, I went to Langdale to meet Farmer Sharp, who keeps Herdwicks.

0:15:49 > 0:15:53If there was ever a symbol for the resilience of the Lake District,

0:15:53 > 0:15:56it must be these strange-looking sheep,

0:15:56 > 0:16:00that could well be the oldest domestic breed in the country.

0:16:00 > 0:16:04It's a very different sheep to the lowland sheep.

0:16:04 > 0:16:05They didn't breed these.

0:16:05 > 0:16:08They brought these from Norway with the Vikings.

0:16:08 > 0:16:13What's special about the meat, then? The meat is so different from lamb

0:16:13 > 0:16:15that you get from a commercial sheep,

0:16:15 > 0:16:18that it might be the difference between venison and chicken.

0:16:18 > 0:16:20It's very, very different meat. Seriously? Oh, yes.

0:16:20 > 0:16:23And even as old mutton -

0:16:23 > 0:16:26if you hang them and mature them properly,

0:16:26 > 0:16:28they eat like butter with a big flavour.

0:16:28 > 0:16:31How would you...do you like to eat Herdwick?

0:16:31 > 0:16:33I prefer to eat something older. Yeah.

0:16:33 > 0:16:37A leg of mutton roasted in the bottom of the Aga all day,

0:16:37 > 0:16:40with just salt and pepper, there's just nothing better.

0:16:41 > 0:16:43I couldn't agree more.

0:16:43 > 0:16:48Mutton is such a rarity and yet it has bags of flavour,

0:16:48 > 0:16:50particularly if the sheep have been allowed

0:16:50 > 0:16:53to grow naturally on the fells and munch away on wild herbs.

0:16:53 > 0:16:58All you need is a few new potatoes and some peas.

0:16:58 > 0:17:03And mutton, of course, was MADE for fresh mint sauce.

0:17:03 > 0:17:06I learnt this technique of butterflying a leg of lamb

0:17:06 > 0:17:09in Australia because they do a lot of barbecuing there.

0:17:09 > 0:17:13The point is to make the lamb as thin as possible

0:17:13 > 0:17:15so that it cooks quickly on the barbecue.

0:17:15 > 0:17:19Now I am going to cut through the thickest part there,

0:17:19 > 0:17:22just flatten that out, and you can see why it's called a butterfly.

0:17:22 > 0:17:27Give it a good bashing with your fist to flatten it all uniformly.

0:17:27 > 0:17:30As you can see, it's all about an inch thick

0:17:30 > 0:17:33and that will cook really quickly on the barbecue.

0:17:33 > 0:17:36First of all, to marinate the lamb,

0:17:36 > 0:17:40take some lemon zest and lots of red chillies, finely chopped,

0:17:40 > 0:17:45then add some thyme and rosemary - good aromatic herbs for a marinade -

0:17:45 > 0:17:47some bay leaves, thinly sliced,

0:17:47 > 0:17:52garlic, then plenty of cracked black pepper.

0:17:52 > 0:17:55Next, the juice of about half a lemon...

0:17:58 > 0:18:00..some extra-virgin olive oil...

0:18:02 > 0:18:04..and finally, a lot of sea salt.

0:18:06 > 0:18:10Now work all of that into the surface of the meat

0:18:10 > 0:18:13so the flavours all permeate the lamb,

0:18:13 > 0:18:15then turn it over and do the same on the other side

0:18:15 > 0:18:19and leave for about half an hour to an hour to marinate.

0:18:19 > 0:18:23While that's marinating, you light your barbecue,

0:18:23 > 0:18:26because it's important to give it about 40 minutes,

0:18:26 > 0:18:28and then cook the lamb.

0:18:28 > 0:18:33What I always do with a barbecue is to start with an intense heat

0:18:33 > 0:18:35just to get very good colour and flavour

0:18:35 > 0:18:36into the surface of the lamb.

0:18:38 > 0:18:42But the problem with barbecuing relatively fatty meat like lamb

0:18:42 > 0:18:44is that after a while it flares up

0:18:44 > 0:18:46and, as is so often the case,

0:18:46 > 0:18:51you then eat something that is incredibly flamey and acrid.

0:18:51 > 0:18:54So what I like to do is push the coals to one side

0:18:54 > 0:18:57and cook the lamb in a much more gentle fashion,

0:18:57 > 0:19:01using almost indirect heat. It works a treat.

0:19:01 > 0:19:03But if you don't want to do it like that,

0:19:03 > 0:19:07you can always think about putting the lamb in the oven to finish off.

0:19:07 > 0:19:12The idea is to produce a lovely brown, smoky-flavoured crust.

0:19:16 > 0:19:19I like to cut this rather thicker than you would for roast lamb

0:19:19 > 0:19:24because it's grilled. You can see we've got two different muscles here

0:19:24 > 0:19:28so I like to give everybody a few slices of each.

0:19:28 > 0:19:30It's such a popular dish with me,

0:19:30 > 0:19:33I have to limit the number of times I cook it

0:19:33 > 0:19:37because I think I'd have it three times a week, given the opportunity.

0:19:37 > 0:19:41So the whole trick here is to keep it simple.

0:19:41 > 0:19:43Let the flavour of the lamb do the business,

0:19:43 > 0:19:46along with some lightly salted chips

0:19:46 > 0:19:52and a thinly-sliced beef tomato salad with onion and basil.

0:19:52 > 0:19:53Perfect!

0:19:58 > 0:20:00Remember, mutton is in season now,

0:20:00 > 0:20:02so you can make a beeline for your butcher

0:20:02 > 0:20:04and have a go at that recipe.

0:20:04 > 0:20:06In today's masterclass, I'm answering a request

0:20:06 > 0:20:09that quite a few viewers have been phoning and writing in about.

0:20:09 > 0:20:12Richard Burton, Jane Manning and Amanda Hislop is one of many others

0:20:12 > 0:20:15that want to know how to make the perfect poached eggs.

0:20:15 > 0:20:18Really simple. You need a pan of boiling water,

0:20:18 > 0:20:20salted with a touch of vinegar in it.

0:20:20 > 0:20:22I'm using a bit of white wine vinegar in it.

0:20:22 > 0:20:24You wouldn't use balsamic for this,

0:20:24 > 0:20:26otherwise it will change the colour of the water.

0:20:26 > 0:20:29The eggs are really important. Fresh eggs, as fresh as possible.

0:20:29 > 0:20:32You know when the egg's not fresh if you crack it in a pan

0:20:32 > 0:20:34when you're pan-frying the eggs, fried eggs,

0:20:34 > 0:20:38and the white separates. It's cos the egg shells are porous

0:20:38 > 0:20:41and they absorb the air around them

0:20:41 > 0:20:44and it causes the whites to degrade the older it gets.

0:20:44 > 0:20:46So the whites should separate into two parts

0:20:46 > 0:20:48and in that bowl I can just see

0:20:48 > 0:20:50you've got a central part of the white

0:20:50 > 0:20:52and then the outer part. What I do...

0:20:52 > 0:20:55Ice-cold water ready, make a little whirlpool

0:20:55 > 0:20:59and then pop it into a bowl first - it's easier to handle -

0:20:59 > 0:21:02and just drop the egg into the centre.

0:21:02 > 0:21:04Keep it boiling, keep that cooking

0:21:04 > 0:21:09for no more than about two minutes, a minute probably max, really.

0:21:09 > 0:21:12We bring that to the boil and then we can gently turn that down

0:21:12 > 0:21:15and the ice-cold water for this is really important

0:21:15 > 0:21:17because we want to stop the cooking,

0:21:17 > 0:21:19particularly if you've got a dinner party.

0:21:19 > 0:21:20You could do this dish for a dinner party.

0:21:20 > 0:21:23I'm going to be doing an asparagus with hollandaise.

0:21:23 > 0:21:24Really simple dish.

0:21:24 > 0:21:27You can have all these eggs prepared in advance

0:21:27 > 0:21:29and in ice-cold water.

0:21:29 > 0:21:31So, what do you do if you need two or three eggs?

0:21:31 > 0:21:36Do you do them one by one? I do them one by one. You stir...

0:21:36 > 0:21:39Yeah, you've got time though, Chef. You've got time.

0:21:39 > 0:21:41Do you break the eggs when you stir after?

0:21:41 > 0:21:43Look, if you've got time to marinate your chicken,

0:21:43 > 0:21:47I've got time to do these eggs. OK. Fresh English asparagus, of course.

0:21:47 > 0:21:49Bang in season or the start of the season.

0:21:49 > 0:21:51A bit of salted boiling water.

0:21:51 > 0:21:54Take that out and we're going to char-grill it.

0:21:54 > 0:21:56Then all we do with the egg is lift this out...

0:21:58 > 0:22:00..drop it into ice-cold water and it sets the egg white,

0:22:00 > 0:22:02stops it from cooking.

0:22:02 > 0:22:04Turn the heat back up again and repeat the process like that.

0:22:04 > 0:22:08We can then lift this out of here, keep these in the fridge as they are

0:22:08 > 0:22:09and then just before I serve it to you,

0:22:09 > 0:22:12we're going to lift the egg out, trim off the outer part

0:22:12 > 0:22:14and drop it into there.

0:22:14 > 0:22:17You can drop the egg into cling film and tie it up and pop it in there.

0:22:17 > 0:22:20Takes a bit longer but this is a quicker and simpler way of doing it.

0:22:20 > 0:22:22So, you basically just repeat the process.

0:22:22 > 0:22:25You look as if it's the first time you've seen a poached egg.

0:22:25 > 0:22:27I've never poached an egg in my life,

0:22:27 > 0:22:30so I'm genuinely taking this in. I'm not surprised

0:22:30 > 0:22:33cos your career to date has been a bit of a whirlwind, really,

0:22:33 > 0:22:37cos you started very young. You went to drama college.

0:22:37 > 0:22:40Yeah, I did. I started off... I'd never really known anything other

0:22:40 > 0:22:41than wanting to be an actor really,

0:22:41 > 0:22:44so I went to Saturday schools

0:22:44 > 0:22:46and all that kind of stuff that my mum took me to.

0:22:46 > 0:22:48Is this the same school as Leona Lewis and...?

0:22:48 > 0:22:51That was when I was about 14, I went to the BRIT School

0:22:51 > 0:22:54and there was Leona Lewis, Katie Melua and Adele and all that lot.

0:22:54 > 0:22:57We were all different... You know, just chilling out together(!)

0:22:57 > 0:23:00But, yeah, so... You were ten years old

0:23:00 > 0:23:04when you first got spotted for your first West End debut, weren't you?

0:23:04 > 0:23:07I suppose, in a way. I was in "Oliver!" at the Palladium.

0:23:07 > 0:23:09I had my tenth birthday there.

0:23:09 > 0:23:11I remember getting a bunch of Power Ranger toys,

0:23:11 > 0:23:14then going off and doing a West End show. Like you do. As you do, yeah.

0:23:14 > 0:23:17But I was only the chorus and stuff like that.

0:23:17 > 0:23:20But I remember just loving it cos you're ten years old,

0:23:20 > 0:23:23you're on stage and you've got no fear, whereas when I do the play

0:23:23 > 0:23:26that I'm going to do at Trafalgar Studios,

0:23:26 > 0:23:30I think I'm going to be too aware of how scary it all is.

0:23:30 > 0:23:33Is that because...? The play that you mentioned,

0:23:33 > 0:23:36cos you're lead role in that one. Yeah.

0:23:36 > 0:23:38You can hide at the back but now you can't. That's it, yeah.

0:23:38 > 0:23:41If you get a step or two wrong when you're in the chorus,

0:23:41 > 0:23:43hopefully no-one notices but with this,

0:23:43 > 0:23:47and Trafalgar Studios is a very intimate space as well,

0:23:47 > 0:23:49so the audience is right on top of you,

0:23:49 > 0:23:53so you've got to be really on your game and know what you're doing,

0:23:53 > 0:23:56cos any small mistakes would be noticed, I think.

0:23:56 > 0:24:00As opposed to what we've all known you for - Inbetweeners. Yeah.

0:24:00 > 0:24:03I mean, what an incredible success.

0:24:03 > 0:24:07It's done really well and none of us really... It's done really well!

0:24:07 > 0:24:09To be honest, it's the writing, you know.

0:24:09 > 0:24:12Iain Morris and Damon Beesley who write the show,

0:24:12 > 0:24:16they are just brilliant. They're incredibly funny people,

0:24:16 > 0:24:20but also a lot of the awful stuff that happens to the characters,

0:24:20 > 0:24:24the four lads, genuinely happened to one of them or their mates.

0:24:24 > 0:24:28Like, basically, a girl propositioning you

0:24:28 > 0:24:32and you skidding along a kind of hallway in socks

0:24:32 > 0:24:33to try and impress them,

0:24:33 > 0:24:36even though they've already propositioned you and, you know...

0:24:36 > 0:24:39But the basis of the programme first was, it's a television show -

0:24:39 > 0:24:42still is, of course. Three series you've done.

0:24:42 > 0:24:45Yeah, and then the film, yeah. And then the film.

0:24:45 > 0:24:48You can't have realised, when you did the start of it,

0:24:48 > 0:24:51that it was going to go on to be what it is. No. But I still think...

0:24:51 > 0:24:55You mentioned the writing but the casting was... Yeah.

0:24:55 > 0:24:57The four of you guys seemed to just gel.

0:24:57 > 0:25:00The thing is, from the writers and producers,

0:25:00 > 0:25:03the atmosphere on set is really kind of...

0:25:03 > 0:25:07Basically, everyone regresses, so we're all in our mid-twenties

0:25:07 > 0:25:11and we all regress to how we were when we were about 16, 17,

0:25:11 > 0:25:15because the writers are so immature and really big practical jokers.

0:25:15 > 0:25:17They're also the exec producers,

0:25:17 > 0:25:19so they're supposed to be keeping us in line when, really,

0:25:19 > 0:25:22they're the ones that will dare someone

0:25:22 > 0:25:24to eat a bag of Haribo sweets in two minutes

0:25:24 > 0:25:25just before they do a scene

0:25:25 > 0:25:28and there's someone having a massive sugar crash

0:25:28 > 0:25:31just before they've got their single and stuff like that.

0:25:31 > 0:25:33And they're supposed to be keeping us in line.

0:25:33 > 0:25:36That must have been part of the chemistry of the filming side of it.

0:25:36 > 0:25:39Yeah. It's easier to act if everybody's acting like that.

0:25:39 > 0:25:42Absolutely and, as I say, because even off-camera

0:25:42 > 0:25:45we're still taking the mick out of each other

0:25:45 > 0:25:48and trying to wind each other up, it really helps when you're on set.

0:25:48 > 0:25:51Also, the dialogue is written to be spoken so quickly

0:25:51 > 0:25:54that you really have to be on it. You can't shut your brain off

0:25:54 > 0:25:57and then go into it because you have to be really on each other's cues

0:25:57 > 0:26:00and there's a real rhythm to the way the dialogue's written,

0:26:00 > 0:26:02so you have to be really on it.

0:26:02 > 0:26:05The other thing as well, it is like being back at school

0:26:05 > 0:26:06when you're on set

0:26:06 > 0:26:09because if you come in wearing the wrong trainers

0:26:09 > 0:26:12or something's slightly different about what you're wearing

0:26:12 > 0:26:14or something like that, that's you for the day.

0:26:14 > 0:26:16You're the guy with the Velcro trainers

0:26:16 > 0:26:17or the guy with this or with that,

0:26:17 > 0:26:19so you have to be really on your guard,

0:26:19 > 0:26:22otherwise you'll get the mick taken out of you for the whole day.

0:26:22 > 0:26:25Which is how it feels when I come onto Saturday Kitchen!

0:26:25 > 0:26:28It's nothing like what I do to you!

0:26:28 > 0:26:31I wouldn't dare turn a pan up at all!

0:26:31 > 0:26:34We're just going to show you this quickly.

0:26:34 > 0:26:36I've got my hollandaise here. It's quite thick.

0:26:36 > 0:26:39All I've got in here is two egg yolks, a bit of vinegar,

0:26:39 > 0:26:41tiny bit of lemon juice.

0:26:41 > 0:26:44The butter makes it slightly thick, so you just slacken it down

0:26:44 > 0:26:47with a touch of water and it brings it back again.

0:26:47 > 0:26:50This is just a classic little hollandaise in there.

0:26:50 > 0:26:52I've got my asparagus char-grilling.

0:26:52 > 0:26:56The eggs are not far off, so if you've got a dinner party like this,

0:26:56 > 0:27:00what you can do now is grab your eggs out of the bowl.

0:27:00 > 0:27:04These sit in the fridge as they are, ice-cold water as they are.

0:27:04 > 0:27:07And you just drop the eggs back in the water, like that.

0:27:07 > 0:27:09And you can see it just sets.

0:27:09 > 0:27:12You can just peel off the excess bit of whites.

0:27:12 > 0:27:15Just drop the eggs in there and they can just sit off the heat like that.

0:27:15 > 0:27:17Turn them off for a couple of minutes

0:27:17 > 0:27:19while I get ready with everything else.

0:27:19 > 0:27:22Like I said, very different role to what you're playing now.

0:27:22 > 0:27:25Yes, Keith is like a recovering alcoholic

0:27:25 > 0:27:27and he invites his foster parents over

0:27:27 > 0:27:30to ask them for forgiveness for all the things he's done

0:27:30 > 0:27:33but he still kind of blames them for the person he's become.

0:27:33 > 0:27:36He's done a lot of physical and sexually abusive things

0:27:36 > 0:27:40to people in the past and the people that have suffered from that

0:27:40 > 0:27:42are Alan and Judith, his foster parents.

0:27:42 > 0:27:44He actually still blames them,

0:27:44 > 0:27:46thinks that they had something to gain

0:27:46 > 0:27:49from having someone like him in their house for certain reasons,

0:27:49 > 0:27:52so it's going to be interesting, when an audience sees it,

0:27:52 > 0:27:56whether they blame Keith or the parents for what's happened to him.

0:27:56 > 0:27:58Do you think it's also quite difficult...?

0:27:58 > 0:27:59I'm assuming it's quite difficult,

0:27:59 > 0:28:02when you're play something like what you've been playing,

0:28:02 > 0:28:04that huge role like in the Inbetweeners,

0:28:04 > 0:28:05and people know you from that,

0:28:05 > 0:28:08to then try and do something serious, or is it...?

0:28:08 > 0:28:12Do you almost want to jump out of that and not be stereocast?

0:28:12 > 0:28:15Yeah, the thing is that I've...

0:28:15 > 0:28:17You know, that role in the Inbetweeners

0:28:17 > 0:28:19has done very well for me,

0:28:19 > 0:28:22but there's no point in me playing another dumb Londoner

0:28:22 > 0:28:25or anything like that, because I've done it and it's done well,

0:28:25 > 0:28:27so you want to pursue other things.

0:28:27 > 0:28:30But I've been lucky enough to play other roles.

0:28:30 > 0:28:34I did a TV series that was over here and in America

0:28:34 > 0:28:37called The Increasingly Poor Decisions of Todd Margaret,

0:28:37 > 0:28:40where I was playing an evil genius, basically,

0:28:40 > 0:28:43and in the second series, it turns out he's the posh lord of a manor.

0:28:43 > 0:28:45We had some great people in that,

0:28:45 > 0:28:49like the Arrested Development cast, like Will Arnett and David Cross.

0:28:49 > 0:28:52We had Jon Hamm from Mad Men in the second series and stuff.

0:28:52 > 0:28:56He was basically playing my butler, so that was good fun to be very posh

0:28:56 > 0:28:59and bossing around Don Draper from Mad Men. Sounds good to me.

0:28:59 > 0:29:02Little bit of salt on here, just over the top. That looks lovely.

0:29:02 > 0:29:04Then, when you go to the table, you can serve it,

0:29:04 > 0:29:09and every single one of your egg yolks will be like that.

0:29:09 > 0:29:12Dive into it. The new season English asparagus

0:29:12 > 0:29:15with a little masterclass on how to poach an egg.

0:29:15 > 0:29:18These eggs will actually hold really nicely.

0:29:18 > 0:29:20They're all exactly the same.

0:29:20 > 0:29:23If you do this, you can cut every single one and they all stay.

0:29:23 > 0:29:25Little bit messy, dribbling down my chin.

0:29:29 > 0:29:32If you follow those steps for poached eggs,

0:29:32 > 0:29:34they'll be perfect every time.

0:29:34 > 0:29:36If you'd like to try cooking any of the fantastic studio recipes

0:29:36 > 0:29:40you've seen on today's show, all of those are just a click away

0:29:40 > 0:29:42at bbc.co.uk/recipes.

0:29:42 > 0:29:45Today, we're taking a look back at some of the tastiest recipes

0:29:45 > 0:29:47from the Saturday Kitchen archives.

0:29:47 > 0:29:49Next up, with a true taste of spring,

0:29:49 > 0:29:52is the talented James Tanner. Enjoy this one.

0:29:52 > 0:29:55Great to have you back on the show. Brilliant to be back.

0:29:55 > 0:29:59Er, so local, seasonal, you know, really in season this sort of food.

0:29:59 > 0:30:03Very much so. What are we cooking? Spring lamb loin, some wild garlic,

0:30:03 > 0:30:06some flour and butter, make a choux mix. Yeah. Choux potato mix.

0:30:06 > 0:30:08Brioche crust, maple syrup and that kind of thing.

0:30:08 > 0:30:11First off? If you could start on the garlic.

0:30:11 > 0:30:14I'll grab myself a knife. Now, this is wild garlic. Yes.

0:30:14 > 0:30:16I don't know if you've seen it before?

0:30:16 > 0:30:20Funny enough, I went and picked some last week. There you go.

0:30:20 > 0:30:24If you break it. I was picking that one in the New Forest. Really?

0:30:24 > 0:30:26Love it! Isn't it garlicky? Wild garlic's fantastic.

0:30:26 > 0:30:29Cos it's garlic! When you do pick it, though,

0:30:29 > 0:30:33pick it away from the path side, cos dogs have a habit of...

0:30:33 > 0:30:36I was walking my dogs at the time. ..cocking their legs up against it.

0:30:36 > 0:30:39So here we go. Nice loin of lamb. I'll just do enough for one.

0:30:39 > 0:30:41We oiled the lamb up.

0:30:41 > 0:30:45It's removed any sinew from it and it's the loin, so the back saddle.

0:30:45 > 0:30:47There's two cannons that run down there.

0:30:47 > 0:30:49To that, a touch of squashed-up garlic.

0:30:49 > 0:30:51It's the piece of meat before lamb chops are cut. Exactly.

0:30:51 > 0:30:54Exactly that. So I'll wash my hands off.

0:30:54 > 0:30:58And you get seven lamb chops from a piece that sort of size.

0:30:58 > 0:31:01Right, I've got my butter and the wild garlic. Mix that together.

0:31:01 > 0:31:04That's unsalted butter. Let's season it up a tiny tad.

0:31:04 > 0:31:07In there with the wild garlic, salt and pepper.

0:31:07 > 0:31:09With the lamb, we're sealing it off.

0:31:09 > 0:31:11I oiled the meat. A dry, hot, non-stick pan.

0:31:11 > 0:31:16Yeah. And you want a nice browny colour, seal it all over.

0:31:16 > 0:31:18In the meantime, I've got another pan on

0:31:18 > 0:31:23and we're going to add some water to it. A touch of butter as well.

0:31:23 > 0:31:25This is the base for our potatoes, OK?

0:31:25 > 0:31:28So you just want the two to start to melt together.

0:31:28 > 0:31:31We're going to make a choux mixture with the flour.

0:31:31 > 0:31:33This is the potato? It is indeed.

0:31:33 > 0:31:35A choux potato. Rolling up our butter there.

0:31:35 > 0:31:37Tell us about your restaurant, then.

0:31:37 > 0:31:39You've got two down there. This is a third one.

0:31:39 > 0:31:41The third is called The Kitchen Cafe,

0:31:41 > 0:31:44a brilliant little cafe concept on the Barbican,

0:31:44 > 0:31:46below our brasserie, the Barbican Kitchen.

0:31:46 > 0:31:50Really, really nice. Just simple pastries, cakes, sandwiches,

0:31:50 > 0:31:52delivery service, that kind of thing.

0:31:52 > 0:31:54It was great fun. We took over the premises

0:31:54 > 0:31:57and took it as a white shell and kitted it all out.

0:31:57 > 0:31:59I really enjoy the design side of stuff

0:31:59 > 0:32:03and it was a brilliant opportunity doing that. Good stuff.

0:32:03 > 0:32:05Next up to the lamb - we've got to cook it in real time.

0:32:05 > 0:32:09Mmm, look! Spring carrots! Get away with them!

0:32:09 > 0:32:12Choux pastry. Right, choux pastry.

0:32:12 > 0:32:14I've just melted the butter and the water.

0:32:14 > 0:32:16We've added the flour and you just cook it out

0:32:16 > 0:32:19until it just starts to leave the side of the pan.

0:32:19 > 0:32:22Now I made this last week for Lenny Henry. We made, um...

0:32:22 > 0:32:23You'd have liked that.

0:32:23 > 0:32:24Chocolate eclairs. Eclairs.

0:32:24 > 0:32:27I saw it, it was really good. Chocolate eclairs.

0:32:27 > 0:32:28It's left the side of the pan.

0:32:28 > 0:32:32Now, at this stage, we've got a little mixer on the back.

0:32:32 > 0:32:34In that goes. We're going to run the mixer now.

0:32:34 > 0:32:37And we need to do this to cool it down. Right. OK?

0:32:37 > 0:32:39If it's too hot, it'll cook the eggs. Right.

0:32:39 > 0:32:43The lamb's gone in and we'll turn it halfway through the cooking process.

0:32:43 > 0:32:45It'll be served pink today.

0:32:45 > 0:32:48Leave it longer if you want it more well done.

0:32:48 > 0:32:49It's quick to cook. Very much so.

0:32:49 > 0:32:53So now, I crack a few eggs up. In they go.

0:32:53 > 0:32:55In the meantime, you've got flat-leaf parsley.

0:32:55 > 0:32:58This is just normal supermarket-bought brioche. Yeah.

0:32:58 > 0:33:00Blitz it all up and this is the base for our crust.

0:33:00 > 0:33:04So, a lot going on with all this machinery. In with the eggs.

0:33:04 > 0:33:06LAUGHTER

0:33:06 > 0:33:10The machine will mix the eggs in and, to that, as well,

0:33:10 > 0:33:13we've got some pre-done mashed potato, OK? Cold mash.

0:33:13 > 0:33:16Are they boiled or baked? Boiled and then riced.

0:33:16 > 0:33:20When I say riced, just mashed up, put through a potato ricer. OK.

0:33:20 > 0:33:24So these go in. Is it true, when you make mash,

0:33:24 > 0:33:28that you should leave it and then, afterwards, add the milk and butter?

0:33:28 > 0:33:30Mash it and then...? No.

0:33:30 > 0:33:35OK. Oh, right. Wow...awkward! LAUGHTER

0:33:35 > 0:33:39No, you... As soon as... You want a potato ricer, really. Right.

0:33:39 > 0:33:41So when you push it through, it rices up nicely.

0:33:41 > 0:33:44You don't want to use a masher or you get lumps in it. OK.

0:33:44 > 0:33:46Put it through a potato ricer. They're, like, a tenner.

0:33:46 > 0:33:49That's not too bad. Then add cream and butter and that sort of stuff.

0:33:49 > 0:33:52So there we go. This is what you end up with.

0:33:52 > 0:33:56GUESTS TALK OVER EACH OTHER

0:33:56 > 0:33:58So, with the potato, you want to serve it cold, OK?

0:33:58 > 0:34:00All you do is, I'm putting it on a tray,

0:34:00 > 0:34:03putting a bit of plastic film over the top.

0:34:03 > 0:34:05The reason is, it stops it from getting a skin and a crust.

0:34:05 > 0:34:08That's the only reason, OK? In the fridge? Yes, please.

0:34:08 > 0:34:11In the fridge. I'm going to check my old lamb.

0:34:11 > 0:34:13Give it a little shake and you want to turn it

0:34:13 > 0:34:16halfway through the cooking process. A couple of minutes, two minutes.

0:34:16 > 0:34:19Right, OK, so we leave that to cook through.

0:34:19 > 0:34:22The carrots are roasting, taking a wonderful flavour.

0:34:22 > 0:34:25Now, over to the spuds. This is where it's a little bit fiddly.

0:34:25 > 0:34:27You can use lots of different fillings for this.

0:34:27 > 0:34:29If you can cut tiny little pieces of that.

0:34:29 > 0:34:32Half a teaspoon would be fantastic. There you go.

0:34:32 > 0:34:36All we're going to do now is flour the tips and palms of our hands.

0:34:36 > 0:34:40Take some of the cold pastry...

0:34:40 > 0:34:43and just create a little disc, OK.

0:34:43 > 0:34:46You flour your hands so, basically, it doesn't stick.

0:34:46 > 0:34:48So you get it like this.

0:34:48 > 0:34:50Over the course of the year,

0:34:50 > 0:34:52I like hazelnut, red wine, butter, shallots.

0:34:52 > 0:34:55You can change all the different fillings. Right.

0:34:55 > 0:34:58But you must create a seal, otherwise they'll pop on you.

0:34:58 > 0:35:01And you don't want them to pop, James, do you? No.

0:35:01 > 0:35:04LAUGHTER No! So we're making dough balls?

0:35:04 > 0:35:07James, it's choux pastry! It's choux pastry!

0:35:07 > 0:35:09Does it taste like dough balls? It's dough balls.

0:35:09 > 0:35:13No, they don't taste like dough balls, love, all right? Do they not?

0:35:13 > 0:35:15Right. The dough balls.

0:35:15 > 0:35:18OK, so, as I said, really, really great on flavour,

0:35:18 > 0:35:21especially the different fillings you can put in there.

0:35:21 > 0:35:23So, we're going to do about... Why not do another two?

0:35:23 > 0:35:26Push the boat out, James! Why not? Let's do another two!

0:35:26 > 0:35:30Cook these around 170. Not too hot, cos it won't cook the inside.

0:35:30 > 0:35:33You want them light and fluffy. The idea is the filling melts

0:35:33 > 0:35:36and pops as you eat it and it's just really great flavour.

0:35:36 > 0:35:40So there we go. James, if you'd like to finish that...

0:35:40 > 0:35:42I'm doing that. ..and I'll go over to my lamb.

0:35:42 > 0:35:45So, apart from that, tell us about your book, then,

0:35:45 > 0:35:47cos I'm interested about that.

0:35:47 > 0:35:50Was it published in five different countries or something like that?

0:35:50 > 0:35:55Yeah, it's hit five countries now, which is nice, obviously. Yeah!

0:35:55 > 0:35:57And, um... Going well. Really well.

0:35:57 > 0:36:00I'm going to start working on another one soon as well,

0:36:00 > 0:36:04which is... You know, a book's a lot of work -

0:36:04 > 0:36:05a lot of organisation and prep

0:36:05 > 0:36:08and, um, it's, er, it's great.

0:36:08 > 0:36:10The one that's currently out is called Take 5.

0:36:10 > 0:36:13Simple five-ingredient dishes, all that kind of thing.

0:36:13 > 0:36:16Really, um... I've pushed the boat out. I've done six.

0:36:16 > 0:36:17Is that all right? Why not?

0:36:17 > 0:36:19You could Take 6 next. There you go. Take 7.

0:36:19 > 0:36:22Now I'm just finishing the lamb off and the reason why is

0:36:22 > 0:36:25I want to make sure it's cooked, so it's nice and pink.

0:36:25 > 0:36:28We've got a touch of maple syrup, a touch of Dijon mustard.

0:36:28 > 0:36:30Grab myself a spoon.

0:36:31 > 0:36:33In they go.

0:36:33 > 0:36:35And we're just going to give it all a little mix up.

0:36:35 > 0:36:39You can use honey, if mustard and maple syrup doesn't float your boat,

0:36:39 > 0:36:42but I think it works well with this. A little bit of sweetness.

0:36:42 > 0:36:44Yeah, it is, definitely.

0:36:44 > 0:36:48And the Dijon, you get that sweet and sour taste to it. Mmm.

0:36:48 > 0:36:50The lamb, here we go. Going to put the lamb on now.

0:36:50 > 0:36:52Want me to make the sauce? Yeah.

0:36:52 > 0:36:54Deglaze the pan. This is sherry vinegar.

0:36:54 > 0:36:56Again, because it's got sweetness,

0:36:56 > 0:36:58you want something a bit sharp. Yeah.

0:36:58 > 0:37:00And then, here we go. Get the lamb.

0:37:00 > 0:37:02Obviously, clean hands, clean board and all that jazz.

0:37:02 > 0:37:06If people haven't got sherry vinegar, what can they use?

0:37:06 > 0:37:08You could use cider, red wine,

0:37:08 > 0:37:11go back to the old school and use a bit of balsamic,

0:37:11 > 0:37:14but personally, I think that's so '80s, darling. Really?

0:37:14 > 0:37:17So what we do... Just Take 5! We're going to roll the lamb off.

0:37:17 > 0:37:23Yeah. Really, really don't be shy. Get a load of crust on it.

0:37:23 > 0:37:26A little bit more there on the top. Swap that around. Thank you.

0:37:26 > 0:37:29Pop that back in the oven. James is going to keep that warm on the top.

0:37:29 > 0:37:33The sauce is reducing. Rapidly boil it really, really quickly.

0:37:33 > 0:37:36The potatoes are cooking, so it's time to put the dish together.

0:37:36 > 0:37:39Yeah. The carrots - I know you don't like them,

0:37:39 > 0:37:43but with the rosemary and the garlic and the other flavours, it's nice.

0:37:43 > 0:37:46And this time of year, just so, so sweet.

0:37:46 > 0:37:47Yeah. Added sweetness to them.

0:37:47 > 0:37:49The donkeys love 'em! LAUGHTER

0:37:49 > 0:37:51The donkeys love 'em!

0:37:51 > 0:37:54Serving donkeys baby carrots. Oh!

0:37:54 > 0:37:57A couple of knobs of butter go in there.

0:37:57 > 0:38:00You want cold butter, otherwise it will split your sauce, if not.

0:38:00 > 0:38:04And just shake the pan. I'm going to season it up. Touch of sea salt.

0:38:04 > 0:38:07I'll finish that off. Brilliant stuff. Cool. You get your lamb.

0:38:07 > 0:38:11Now, regards to the lamb, we've got the nice crust, as I said before.

0:38:11 > 0:38:14As you can see, just nice and pink.

0:38:14 > 0:38:17Ideally, I'd rest it for another minute or so.

0:38:17 > 0:38:21And don't worry if bits of crust come off, that's perfectly fine.

0:38:21 > 0:38:23Yeah. Just give it a little sprinkle.

0:38:23 > 0:38:26Again, bit of sea salt. Dough balls are ready. Sorry!

0:38:26 > 0:38:28I mean choux buns...things.

0:38:28 > 0:38:30We're just going to lay the lamb across...

0:38:32 > 0:38:34..like so.

0:38:34 > 0:38:38James, you got a spoon there? Thanks, my man, look at this.

0:38:38 > 0:38:42You make a fantastic commis chef! Just get it on the plate! All right!

0:38:42 > 0:38:45Some of the sauce. You don't want a thick, gloopy sauce,

0:38:45 > 0:38:48because you've got the syrup, remember, yeah?

0:38:48 > 0:38:50Then, just to finish things off,

0:38:50 > 0:38:52we're going to add some of these

0:38:52 > 0:38:55lovely little crispy choux pastry balls.

0:38:55 > 0:38:56I'm going to chuck a couple more on,

0:38:56 > 0:38:59because you're going to have a little munch, yeah?

0:38:59 > 0:39:01Ladies and gentlemen, there it is.

0:39:01 > 0:39:04It's a taste of spring on a plate. What is it again?

0:39:04 > 0:39:07So, it's maple, mustard, brioche-crusted lamb,

0:39:07 > 0:39:11with a nice sherry-vinegar sauce and wild garlic choux Kiev potatoes.

0:39:11 > 0:39:12Very nice. As easy as that.

0:39:17 > 0:39:21Great stuff. There you go. Looks great. Have a seat over here.

0:39:21 > 0:39:26If you dive into one of those choux pastry things. OK, do they pop open?

0:39:26 > 0:39:28Yeah. Well, yeah, the idea is... Ready?

0:39:28 > 0:39:31Oh, and it does. Look at that!

0:39:31 > 0:39:33Lovely. We all like a dough bowl, though, come on.

0:39:33 > 0:39:36LAUGHTER

0:39:36 > 0:39:37But you dive into that.

0:39:37 > 0:39:40But they should be quite strongly garlic with that. Mmm.

0:39:40 > 0:39:43Try the lamb. The maple syrup is a really nice touch with that.

0:39:43 > 0:39:46It's the key to it because it acts like a glue

0:39:46 > 0:39:48and it really helps that crust.

0:39:48 > 0:39:51And the sweetness with the mustard,

0:39:51 > 0:39:53I think with spring lamb, especially, is fantastic.

0:39:53 > 0:39:56I love how Jodie's passed on the carrots anyway. Just pass it on.

0:40:01 > 0:40:04Whether you want to call them dough balls or choux pastry potatoes,

0:40:04 > 0:40:07they tasted absolutely delicious.

0:40:07 > 0:40:09Next up is a certain Keith Floyd

0:40:09 > 0:40:13and he's in the Orkneys today for another of his foodie adventures.

0:40:13 > 0:40:17To begin, I thought I'd cook an Orcadian chunky fish soup -

0:40:17 > 0:40:21a simple affair made with fresh halibut, salmon, scallops and sole.

0:40:21 > 0:40:23But as the cooking process is so simple,

0:40:23 > 0:40:25a trip round these wonderful islands is essential,

0:40:25 > 0:40:28to create an appetite and to give a sense of place.

0:40:28 > 0:40:31Here, there are more standing stones and ancient monuments

0:40:31 > 0:40:34than any other place of its size in Northern Europe.

0:40:34 > 0:40:36Here they came, from unknown Stone Age peoples

0:40:36 > 0:40:39to the Picts, Celtic monks, Norsemen,

0:40:39 > 0:40:41Vikings and Scots of all types -

0:40:41 > 0:40:44from religious refugees to cattle thieves.

0:40:44 > 0:40:47Even shipwrecked Spaniards from the Armada sought refuge here.

0:40:47 > 0:40:50And in both World Wars, Scapa Flow was the main base

0:40:50 > 0:40:51for the British home fleet,

0:40:51 > 0:40:54with the rusting remains of sunken cargo boats

0:40:54 > 0:40:58deliberately placed at strategic points to impede German submarines.

0:40:58 > 0:41:00Orosius, the famous Roman travel writer,

0:41:00 > 0:41:03was dead right in his 5th-century guide to Northern Europe

0:41:03 > 0:41:05when he said this place was brilliant

0:41:05 > 0:41:08for fresh scallops and wildflowers, especially in May.

0:41:08 > 0:41:10WHISTLE Ha! Yes! I hope you enjoyed that.

0:41:10 > 0:41:13They are beautiful, aren't they, these islands?

0:41:13 > 0:41:17No wonder the Orcadians don't really want to be thought of as Scottish.

0:41:17 > 0:41:19They're very proud of this place. Anyway, while you've been away,

0:41:19 > 0:41:21I've been cooking away busily.

0:41:21 > 0:41:24My soup's been simmering delicately away.

0:41:24 > 0:41:26Let me remind you of precisely how I cooked it.

0:41:26 > 0:41:30First, I chopped up some onions, fried them in a bit of butter,

0:41:30 > 0:41:33added some vermouth and white wine, then some fish stock.

0:41:33 > 0:41:37Then I thickened it with beurre manie - flour and butter -

0:41:37 > 0:41:40then added cream, stirred it, simmered it a bit. It's delicious.

0:41:40 > 0:41:44Added my bits of fish - in my case, scallops, salmon, turbot...

0:41:44 > 0:41:47All these expensive things because we like to exploit

0:41:47 > 0:41:49the BBC mini-breaks to the maximum.

0:41:49 > 0:41:51You don't have to go to those lengths at home.

0:41:51 > 0:41:54You could use simple fish like cod and conger eel, for example,

0:41:54 > 0:41:56and still have a very fine dish indeed.

0:41:56 > 0:41:59I think it's time to taste, to see how it is getting on.

0:42:01 > 0:42:05It's very delicious, but it needs a little salt.

0:42:05 > 0:42:07It's always worthwhile adding the flavouring

0:42:07 > 0:42:09to delicate things like this at the end.

0:42:09 > 0:42:12You get the best and the freshest flavour.

0:42:12 > 0:42:15Incidentally, my director wanted me to make a joke like,

0:42:15 > 0:42:17"I don't think this horse will work again."

0:42:17 > 0:42:21I thought that was fairly tasteless. This is, in fact, fish stock.

0:42:21 > 0:42:24HORSE WHINNIES I'm going to add more to my soup

0:42:24 > 0:42:26because it's a bit too thick for my liking.

0:42:26 > 0:42:28So I'll add a bit of that, stir that in.

0:42:28 > 0:42:32And I think it is absolutely ready to go. A quick slurp for me...

0:42:34 > 0:42:39That's better. A silk handkerchief to wipe the drips off my thing.

0:42:39 > 0:42:42And let's have a taste, see what we think. Orcadian fish soup.

0:42:47 > 0:42:50It's heavenly. It doesn't need to be smothered

0:42:50 > 0:42:53with chopped parsley or fresh herbs.

0:42:53 > 0:42:55The subtle flavours of the fish

0:42:55 > 0:42:58from this wonderful cool, cold sea around these islands

0:42:58 > 0:43:01is unimpaired, is beautiful, is delicious.

0:43:13 > 0:43:15So, it's off to meet a man from Hoy,

0:43:15 > 0:43:18though I'm pleased to say the road was otter-free that morning

0:43:18 > 0:43:20and there weren't any serious hold-ups.

0:43:20 > 0:43:23David Hutchinson used to be a television cameraman,

0:43:23 > 0:43:26restaurateur, nurse and writer.

0:43:26 > 0:43:29But he turned his back on the bright lights of Kirkwall

0:43:29 > 0:43:31and by painfully gathering driftwood and flotsam,

0:43:31 > 0:43:34he set about restoring a tumbledown croft,

0:43:34 > 0:43:36in the search for a more meaningful existence

0:43:36 > 0:43:38and the serious business of making crab soup -

0:43:38 > 0:43:40or partan bree, as the Scots will have it.

0:43:40 > 0:43:42In his designer kitchen,

0:43:42 > 0:43:45largely made from discarded fish-boxes, he explained.

0:43:45 > 0:43:50Making the soup is a doddle. A chunk of butter in the pot, melted...

0:43:50 > 0:43:55You didn't rise to me calling this a Scottish soup. No, no, no.

0:43:55 > 0:43:57It's very much an Orcadian thing.

0:43:57 > 0:44:00In the old days, the people who lived in the little crofts

0:44:00 > 0:44:02only had about five hectares of land,

0:44:02 > 0:44:05which was enough to grow crops for the cattle and a little meal.

0:44:05 > 0:44:08They all had little fishing boats and they went out in the bay.

0:44:08 > 0:44:13And they fished for lobsters, which are very sought-after and expensive.

0:44:13 > 0:44:16Often, they used to pull up crabs in their lobster pots

0:44:16 > 0:44:19and they threw them away. But when times were hard,

0:44:19 > 0:44:23they always resorted to the sea again to gather crabs.

0:44:23 > 0:44:27And then, of course, by cooking it in a little butter and some milk...

0:44:27 > 0:44:32The milk goes in at this stage. You can add it all at the same time.

0:44:32 > 0:44:35A lot of people used to make it with the meat from the back,

0:44:35 > 0:44:37which is brown,

0:44:37 > 0:44:40but sometimes you can put white in. It doesn't really matter.

0:44:40 > 0:44:42The brown just gives it a nice colour,

0:44:42 > 0:44:46but I often think the meat from the back of the crab has more flavour.

0:44:46 > 0:44:48In it goes, too. What, the whole lot?

0:44:48 > 0:44:52The whole lot. If you're going to make a soup, do it on a grand scale.

0:44:52 > 0:44:54Could you chuck that...? Indeed. Thank you.

0:44:54 > 0:44:57Our crew will be well-fed today! Yes. For the first time in a week!

0:44:57 > 0:44:59And the secret with this soup is you just simmer it

0:44:59 > 0:45:01because it's been cooked already.

0:45:01 > 0:45:04Once the cooked crab has been warmed through in the milk,

0:45:04 > 0:45:05you add some fresh cream

0:45:05 > 0:45:08and thicken it with about four generous handfuls of oatmeal,

0:45:08 > 0:45:11which makes a thick, nutritious and body-building meal.

0:45:11 > 0:45:13It takes about five minutes to make.

0:45:13 > 0:45:16But don't serve it as a starter for some delicate little dinner party.

0:45:16 > 0:45:19It's truly a meal in itself!

0:45:21 > 0:45:23So, in the words of the old song,

0:45:23 > 0:45:26you cooked it so I'll serve it. Very good.

0:45:26 > 0:45:30It does look splendid. Here, get your...

0:45:30 > 0:45:33Thank you. ..eating tackle around that, as they say.

0:45:34 > 0:45:36What do you reckon? Oh, yes.

0:45:36 > 0:45:40Can I tell you something funny? Mmm. I haven't made this for six years.

0:45:40 > 0:45:43You haven't made it for six years? I haven't made it for six years.

0:45:43 > 0:45:46I used to make it every day in the restaurant and I was sick of it.

0:45:46 > 0:45:49That's the first time in six years and it's turned out right.

0:45:49 > 0:45:51It's brilliant! It's supreme! Thank you.

0:46:12 > 0:46:16Just in case, by the way, anybody from the tax office is watching,

0:46:16 > 0:46:19this is NOT my yacht! I borrowed it for the day.

0:46:19 > 0:46:20But what a fabulous place to be,

0:46:20 > 0:46:24against the backdrop of the cliffs and the light of the Orkney Islands.

0:46:24 > 0:46:28My diving chums are going to plunge over and raid the sea bed

0:46:28 > 0:46:31for lobsters and crayfish and ling and fabulous things.

0:46:31 > 0:46:35But I've been to sea before, and they may come back with nothing!

0:46:35 > 0:46:37So I've taken the precaution of preparing

0:46:37 > 0:46:40a traditional soup here - the Scotch broth.

0:46:40 > 0:46:43Look down here. I've got some mutton bones simmering away

0:46:43 > 0:46:46in water to make the basic stock.

0:46:46 > 0:46:48I've got the obligatory dried pulses -

0:46:48 > 0:46:51pearl barley, peas, lentils and stuff like that.

0:46:51 > 0:46:54Chopped onions, and then, a variety of root vegetables -

0:46:54 > 0:46:57leeks, carrots, turnips and celery.

0:46:57 > 0:47:00All of that simmers for about two hours down in the galley

0:47:00 > 0:47:02or until they come back with something nice to eat.

0:47:02 > 0:47:04OK, lads! Over the side!

0:47:10 > 0:47:13The plumage is certainly fetching,

0:47:13 > 0:47:15but I'm not sure how long they do stay in season.

0:47:15 > 0:47:19I've made it quite clear not to come back if they don't catch anything.

0:47:19 > 0:47:21Argh!

0:47:21 > 0:47:24These guys were on holiday, diving on wrecks,

0:47:24 > 0:47:26a perfectly harmless and fascinating pastime.

0:47:26 > 0:47:29And although I had asked them to get me a bit of fish for the pot,

0:47:29 > 0:47:31they weren't in the business of plundering the birthright

0:47:31 > 0:47:34of the regular fishermen, OK?

0:47:34 > 0:47:36But back to our intrepid aquanauts,

0:47:36 > 0:47:38like faithful hounds panting from the hunt,

0:47:38 > 0:47:40bearing all sorts of gifts.

0:47:40 > 0:47:43A plump crayfish - jolly tasty they are!

0:47:43 > 0:47:46I might cook that but let's see what else they've got.

0:47:47 > 0:47:50A HUGE lobster! A seven-pound lobster! What's that?

0:47:50 > 0:47:54An inch a year or a pound every decade? It's an enormous beast!

0:47:55 > 0:47:59And a sack of scallops the size of carthorses' feet!

0:47:59 > 0:48:02I know this sounds uncharacteristically pious of me,

0:48:02 > 0:48:04but we couldn't bring ourselves to cook this one.

0:48:04 > 0:48:06Anyway, the pot wasn't big enough.

0:48:06 > 0:48:08The divers and the director didn't want to do it,

0:48:08 > 0:48:11this is the last programme and it's too fine a beast to sacrifice

0:48:11 > 0:48:12for a trivial TV programme.

0:48:12 > 0:48:15So it's going back to live and to breed.

0:48:23 > 0:48:27It would have tasted really good as well!

0:48:27 > 0:48:28FORCED LAUGHTER

0:48:28 > 0:48:31The things we do for Greenpeace!

0:48:34 > 0:48:37For our nautical cooking sketch number one,

0:48:37 > 0:48:39they've given me this spacious galley.

0:48:39 > 0:48:42Richard is in a bunk and you couldn't swing a seal in this place!

0:48:42 > 0:48:44Anyway, I made the soup, the Scotch broth,

0:48:44 > 0:48:47with the chopped carrots, leeks, onions, pearl barley,

0:48:47 > 0:48:50dried peas, beans, mutton and stuff like that.

0:48:50 > 0:48:52And a rich and warming brew it is, too.

0:48:52 > 0:48:56That would cheer up any diver who's been about 50 fathoms deep

0:48:56 > 0:48:58in the freezing cold North Atlantic water.

0:48:58 > 0:49:01I'll get rid of that, if I may, and get on with the job in hand.

0:49:01 > 0:49:04They pulled us up beautiful scallops, lovely crayfish -

0:49:04 > 0:49:06in fact, a feast of stuff here.

0:49:06 > 0:49:09A feast or a famine, as always, on a Floyd programme.

0:49:09 > 0:49:11But what I've decided to do, in this very tiny space,

0:49:11 > 0:49:14with the ship wobbling all over the place,

0:49:14 > 0:49:17is to cook the captain a fillet of fresh crayfish.

0:49:17 > 0:49:20That is the freshest crayfish you will ever get to taste.

0:49:20 > 0:49:25In a London restaurant, that piece alone would probably cost 18 quid.

0:49:25 > 0:49:28However, it might taste a little better than mine is going to do.

0:49:28 > 0:49:30Did I hear myself say that? Of course not!

0:49:30 > 0:49:34We pop that into some melted butter, whack the gas up.

0:49:34 > 0:49:37The good thing about... Are you slipping, dear?

0:49:37 > 0:49:39The good thing about these programmes

0:49:39 > 0:49:40is we never rehearse them.

0:49:40 > 0:49:43You couldn't possibly rehearse in a space this size.

0:49:43 > 0:49:45Into that, we add a little chopped bacon,

0:49:45 > 0:49:49while the gas gets up frying speed, little pieces of chopped bacon,

0:49:49 > 0:49:56and some little pieces of red pepper, plucked from the mast,

0:49:56 > 0:50:00from the window boxes, or porthole boxes they were grown in.

0:50:00 > 0:50:03Let that sizzle around for a moment or two.

0:50:05 > 0:50:08Sometimes we get letters from people saying,

0:50:08 > 0:50:12"You don't really explain exactly what you're doing."

0:50:12 > 0:50:17It is difficult on a small ship to give precise cookery lessons.

0:50:17 > 0:50:19The point is, if I can make a delicious meal

0:50:19 > 0:50:22under these conditions here, you've got no problems at home.

0:50:22 > 0:50:26Right, while that's sizzling away, earlier - as they say in the trade -

0:50:26 > 0:50:31I made myself some fish stock from some crayfish legs and white wine.

0:50:31 > 0:50:35OK. I shall need that in a moment. In fact, I need that now.

0:50:35 > 0:50:38So, Richard, a little close-up here, if I may.

0:50:38 > 0:50:40Pour my stock into there...

0:50:43 > 0:50:47And let that sizzle for a few moments. Keep a close eye on it.

0:50:47 > 0:50:50And by the magic of television, we'll rejoin that in a second,

0:50:50 > 0:50:52at a stage further on.

0:50:56 > 0:50:58That's excellent. That's been cooking,

0:50:58 > 0:51:01in real time, for about five or six minutes.

0:51:01 > 0:51:04To go over my fish stock again, I merely chopped up some onions,

0:51:04 > 0:51:07added some white wine and water and a few crayfish legs,

0:51:07 > 0:51:09and let it simmer for about 45 minutes

0:51:09 > 0:51:12until it was quite well reduced. I happen to have crayfish legs.

0:51:12 > 0:51:15You could use a fish head if you had one.

0:51:15 > 0:51:17They didn't catch any whole fish today.

0:51:17 > 0:51:18That's the situation at the moment.

0:51:18 > 0:51:20We've got a little bit of juice,

0:51:20 > 0:51:23our red peppers, chopped bacon, and the crayfish

0:51:23 > 0:51:25which is slightly undercooked,

0:51:25 > 0:51:27because it is so delicate you mustn't overcook it.

0:51:27 > 0:51:29Now we add some chopped leeks,

0:51:29 > 0:51:32which have already been cooked in salted boiling water

0:51:32 > 0:51:36and chopped quite fine. Stir those in.

0:51:36 > 0:51:38Whack the gas up to maximum now.

0:51:38 > 0:51:42It's always difficult. This is a tiny little galley.

0:51:42 > 0:51:45It's got a good stove, but I'm not familiar with it.

0:51:45 > 0:51:48And then we simply take the piece of fish out

0:51:48 > 0:51:51to let that rest so it doesn't overcook.

0:51:51 > 0:51:53Put it on the plate while we finish off the sauce.

0:51:53 > 0:51:56That's gas down to minimum again. Help...

0:51:56 > 0:51:59It's very difficult. There we are.

0:51:59 > 0:52:05And a little drop of good Orkney cream.

0:52:05 > 0:52:09Into there, comme ca.

0:52:09 > 0:52:11Stir it round,

0:52:11 > 0:52:14check for seasoning, which I will do in a second...

0:52:17 > 0:52:21Mmm! That is extremely delicious.

0:52:22 > 0:52:24A little bit of pepper.

0:52:24 > 0:52:27And, pure extravagance...

0:52:27 > 0:52:30Sorry, I'm wobbling. Are you all right, Richard?

0:52:30 > 0:52:32I feel a bit sick, actually, Keith.

0:52:32 > 0:52:35One of these days, he'll reply to me. He nearly did then.

0:52:35 > 0:52:37He's had a long day. I did, Keith.

0:52:37 > 0:52:42Right. There's our sauce. I think that's OK.

0:52:43 > 0:52:45Mmm! It's a delicious sauce.

0:52:45 > 0:52:47It's a delicious fillet...

0:52:48 > 0:52:50..of crayfish.

0:52:50 > 0:52:55We'll pop that over there like that and around like that.

0:52:55 > 0:52:57Try and make it a little bit more decorative.

0:53:00 > 0:53:06And what I'm going to do is offer this to the captain, to the skipper.

0:53:06 > 0:53:10Naturally, the divers who caught it will have to eat the Scotch broth!

0:53:10 > 0:53:13There is a class structure, of course.

0:53:13 > 0:53:14They're the paying customers!

0:53:14 > 0:53:19We'll call this after the ship - Crayfish Sula Sgeir -

0:53:19 > 0:53:21and give it to the captain.

0:53:27 > 0:53:31Mmm! Excellent! All right, is it? Delicious indeed.

0:53:31 > 0:53:34And can you tell me the name of the ship again?

0:53:34 > 0:53:36I just can't pronounce it properly.

0:53:36 > 0:53:39The name of the vessel is Sula Sgeir. Sula Sgeir.

0:53:39 > 0:53:44You don't need to have had too many Scottish ones to get THAT muddled!

0:53:44 > 0:53:47What does it mean? It means "Gannet Rock" in Gaelic.

0:53:48 > 0:53:51But this is far better than gannet!

0:53:51 > 0:53:52Mmm.

0:53:57 > 0:54:00The late, great Keith Floyd there and it's always a treat to see him.

0:54:00 > 0:54:02As ever on Best Bites, we're looking back

0:54:02 > 0:54:05at some of the tastiest recipes from the Saturday Kitchen larder.

0:54:05 > 0:54:07Still to come on today's Best Bites,

0:54:07 > 0:54:10Cyrus Todiwala and Niklas Ekstedt battle it out

0:54:10 > 0:54:13at the omelette challenge hobs, but how would they both do?

0:54:13 > 0:54:15Find out in just a few minutes' time.

0:54:15 > 0:54:18Hairy Biker Dave Myers is cooking poached chicken

0:54:18 > 0:54:20with chorizo and brandy sauce.

0:54:20 > 0:54:21He simply serves his chicken

0:54:21 > 0:54:25with a buttered baked potato and fresh green beans.

0:54:25 > 0:54:27And Rashida Jones faces her food heaven or food hell.

0:54:27 > 0:54:30Would she get her food heaven, a dark chocolate fondant,

0:54:30 > 0:54:32or would she get her dreaded food hell,

0:54:32 > 0:54:36a chicken Caesar salad with grapes, pecans and rosemary croutons?

0:54:36 > 0:54:39You can find out what she gets to eat at the end of today's show.

0:54:39 > 0:54:42Now, lasagne is up next on today's menu

0:54:42 > 0:54:46and who better than Theo Randall to show us how it's done?

0:54:46 > 0:54:49So, what's on the menu for you then? So, we're going to make lasagne

0:54:49 > 0:54:52but the difference is, we're going to use veal.

0:54:52 > 0:54:54So were going to use some pancetta, some prosciutto,

0:54:54 > 0:54:57some veal, which is not minced, it's just chopped veal. Yeah.

0:54:57 > 0:55:01It's much nicer chopped because you get much more texture in the sauce.

0:55:01 > 0:55:05Yeah. Basically, it's a ragout and we're going to use sofrito -

0:55:05 > 0:55:07celery, onion, carrot. Yeah. Sofrito?

0:55:07 > 0:55:10Sofrito. And then we're going to add some rosemary -

0:55:10 > 0:55:13it's a nice background flavour, rosemary - white wine and milk.

0:55:13 > 0:55:16So, it all seems very creamy and, sort of, light.

0:55:16 > 0:55:19I've got to get my sauce on. You're making me a bechamel.

0:55:19 > 0:55:22Bechamel. So, the recipe for the bechamel is just milk.

0:55:22 > 0:55:25Now, normally, you'd put a little bit of onion in here but you don't,

0:55:25 > 0:55:27you just put a touch of bay leaf. Just put bay leaf, yeah. OK.

0:55:27 > 0:55:30We've got onion in the base already so we don't need more. All right.

0:55:30 > 0:55:33And then, nice... Why veal then?

0:55:33 > 0:55:37Because, obviously, traditionally, people would use beef in the UK

0:55:37 > 0:55:41but I suppose, is it, you can use anything over in Italy?

0:55:41 > 0:55:42Ragouts tend to be veal or beef

0:55:42 > 0:55:45but I think this is just a variation on it.

0:55:45 > 0:55:48It's quite nice to have something different and if you've got veal,

0:55:48 > 0:55:50then it's a good way of doing it.

0:55:50 > 0:55:52This is flank, or you could use a bit of shoulder,

0:55:52 > 0:55:54and it has a different flavour completely.

0:55:54 > 0:55:57If you use the addition of something like pancetta... Yeah.

0:55:57 > 0:56:00..it just has a much nicer, richer flavour

0:56:00 > 0:56:03because all that fat from the pancetta

0:56:03 > 0:56:06sort of seasons the meat. Yeah. So, it's really rather nice.

0:56:06 > 0:56:08So, could you peel that carrot for me?

0:56:08 > 0:56:11Yeah. Thank you very much. Grate the cheese as well.

0:56:11 > 0:56:13So, we've got some celery, carrot and onion...

0:56:13 > 0:56:18Looking at this, the proportion of veg to meat is a lot less.

0:56:18 > 0:56:20There's not a lot of veg in this. Right.

0:56:20 > 0:56:23Cos the veg is just to start it off and get that seasoning going.

0:56:23 > 0:56:27So, if we get some olive oil in the pan. Not butter.

0:56:27 > 0:56:30Or, actually, you know what? I'll put a bit of butter.

0:56:30 > 0:56:32I'll put half and half, just to keep you happy.

0:56:32 > 0:56:35OK, so, a bit of butter in there. There you go.

0:56:35 > 0:56:38And we are going to add our onion...

0:56:38 > 0:56:41Got to be quick now, it's burning! ..celery.

0:56:41 > 0:56:43Where's the carrot? I'm just going to slow down!

0:56:43 > 0:56:45Add the rosemary to that. There you go.

0:56:45 > 0:56:48Bit of rosemary. Not too much, just a bit. Yeah.

0:56:48 > 0:56:49Then we add our prosciutto.

0:56:49 > 0:56:52You've got prosciutto and pancetta.

0:56:52 > 0:56:54So, two really nice, salty cured meats. Yeah.

0:56:54 > 0:56:57And then add those in.

0:56:57 > 0:56:59And that's going to soften.

0:56:59 > 0:57:01You want me to do the sauce for this, don't you?

0:57:01 > 0:57:05So, we've got the butter and the flour. That's right.

0:57:05 > 0:57:09So, that all goes in together. OK. Now, I'm using a wooden spoon.

0:57:09 > 0:57:12This is a special spoon from Simon and Georgina Cook, from London.

0:57:12 > 0:57:15A special spoon? Yes. I don't want to burn this ladle.

0:57:15 > 0:57:17You burnt this one earlier, didn't you?

0:57:17 > 0:57:18THEO LAUGHS

0:57:18 > 0:57:21I'm going to hold it in my hand so I don't burn it.

0:57:21 > 0:57:24So, all that lovely flavour, all that rosemary and the onions

0:57:24 > 0:57:26and the pancetta's about to go in. Yeah.

0:57:26 > 0:57:30So, put the pancetta in and then we're going to add the veal.

0:57:30 > 0:57:31So, just season the veal.

0:57:31 > 0:57:36Now, a lot of foods, in France particularly,

0:57:36 > 0:57:39vary from region to region, the same dish. Yeah.

0:57:39 > 0:57:41Some use fish, some use meat - the same in Spain.

0:57:41 > 0:57:43Is lasagne the same? You have different ones?

0:57:43 > 0:57:47Well, in Italy, you have lots of different variations of baked pastas

0:57:47 > 0:57:50but I think... Yeah, I think there will be variations

0:57:50 > 0:57:54but, essentially, you know, it's a meat baked pasta

0:57:54 > 0:57:58with a sort of bechamel. What area would it come from?

0:57:58 > 0:58:01I would say this would be from Bologna. Right.

0:58:01 > 0:58:06OK, so that's all cooking nicely. We're going to add our chopped veal.

0:58:06 > 0:58:10So, it's the same ragout-based dish. Exactly. That kind of stuff.

0:58:10 > 0:58:13So, we're going to add this. In she goes.

0:58:13 > 0:58:16Just try and lightly break it up so it's not in a big lump.

0:58:16 > 0:58:18Have you got my...? Can you see the texture?

0:58:18 > 0:58:21It's lovely nice pieces of veal, as opposed to mince.

0:58:21 > 0:58:23I don't know what the thing is about veal anymore.

0:58:23 > 0:58:26People in the UK still have this thing about veal. Yeah, I know.

0:58:26 > 0:58:30I think it's how it USED to be. It's not the same now but it's...

0:58:30 > 0:58:34And if you drink milk you should eat veal, really. Absolutely, yes.

0:58:34 > 0:58:37Veal isn't very popular in the UK, I don't know why.

0:58:37 > 0:58:40OK, so... But it's the rose veal that you need to look for?

0:58:40 > 0:58:44It's the rose veal, yeah. In Italy, most of the meat you get,

0:58:44 > 0:58:46it's usually 12-month-old cows,

0:58:46 > 0:58:49which is, sort of, in between a beef and a veal

0:58:49 > 0:58:51and it is this sort of rose meat.

0:58:51 > 0:58:53And it has got a very subtle flavour.

0:58:53 > 0:58:56But there are fantastic suppliers of veal out in the UK, aren't there?

0:58:56 > 0:58:58There's some really good ones, actually.

0:58:58 > 0:59:01OK, so we're going to add some white wine.

0:59:01 > 0:59:04There you go. So, we're not really getting lots of colour in this.

0:59:04 > 0:59:07We're just going to let it stew together.

0:59:07 > 0:59:09Add some tomatoes.

0:59:10 > 0:59:12Put those in. Just use tinned tomatoes.

0:59:12 > 0:59:14You could use fresh but just use tinned ones

0:59:14 > 0:59:16cos they've got that richness and ripe flavour.

0:59:16 > 0:59:19You're making this with just normal flour, aren't you?

0:59:19 > 0:59:22Delia's got that fancy flour. What's fancy about it?

0:59:22 > 0:59:24It doesn't do lumps in your white sauce, does it?

0:59:24 > 0:59:27What is it? A lump-free flour? A lump-free flour

0:59:27 > 0:59:29but I actually use the whisk for this.

0:59:29 > 0:59:32You need the right pan, obviously, a non-stick pan, really.

0:59:32 > 0:59:35And just keep it over the heat until you get most of it in. OK.

0:59:35 > 0:59:37I use a whisk for this, rather than a spoon

0:59:37 > 0:59:40cos it takes you way, way too long.

0:59:40 > 0:59:43So, I'm just going to add some milk. So, why milk in that? Cos I know...

0:59:43 > 0:59:46It's just lighter and veal's quite nice with milk.

0:59:46 > 0:59:47It makes it fresher.

0:59:47 > 0:59:50You get lots of dishes where they cook with veal or pork and milk.

0:59:50 > 0:59:53But you've got the prosciutto, the pancetta, celery, onion,

0:59:53 > 0:59:56and then you got that veal, and that tomato and milk.

0:59:56 > 0:59:59Just cook it really slowly for about an hour and a half.

0:59:59 > 1:00:01I'll just pop that at the back of the stove,

1:00:01 > 1:00:04then we've got one that's been made already. Yeah.

1:00:04 > 1:00:07I'll move that for you. There you go. Thank you very much.

1:00:07 > 1:00:09Lift off the lid. That's what it should look like.

1:00:09 > 1:00:13You end up with this nice chunky... Ow, that's hot! It is, very hot.

1:00:13 > 1:00:15Thank you very much for that! Chunky, chunky texture.

1:00:15 > 1:00:18And I'm going to get this dish.

1:00:18 > 1:00:20You always use a cloth. Always use a cloth.

1:00:20 > 1:00:22Thanks very much. I've got no feeling in my hands.

1:00:22 > 1:00:24I can't feel this sauce. THEO LAUGHS

1:00:24 > 1:00:28OK, so, that's got this nice texture of, um...

1:00:28 > 1:00:31Can you see that? The meat's all, sort of, chunky. Yeah.

1:00:31 > 1:00:34Nice and juicy. It's not too juicy, it's just, sort of...

1:00:34 > 1:00:37Looks like the end of my finger! Let's see your blister.

1:00:37 > 1:00:39No, it's fine. Oh, OK. RUBY WAX LAUGHS

1:00:39 > 1:00:42What we're going to do, we've got our pasta, we've got the dish...

1:00:42 > 1:00:44We're going to add olive oil to this,

1:00:44 > 1:00:46so it makes it non-stick. Yeah.

1:00:46 > 1:00:50And give it a good rub all on either sides.

1:00:51 > 1:00:54Then we get our pasta. That's fresh pasta.

1:00:54 > 1:00:56This is so much nicer using fresh pasta,

1:00:56 > 1:00:59as opposed to those dried packets you get.

1:00:59 > 1:01:00Makes a massive difference.

1:01:00 > 1:01:03Just cut your sheets in half.

1:01:03 > 1:01:06There's that and you want cheese in there as well.

1:01:06 > 1:01:07Cheese in there as well.

1:01:07 > 1:01:12So, that's a layer of the... A layer of pasta. Yeah.

1:01:12 > 1:01:13Often when you're doing this

1:01:13 > 1:01:16people would brown the meat off beforehand. None of that?

1:01:16 > 1:01:19You don't need to cos you get so much flavour from the ingredients.

1:01:19 > 1:01:22And what about those pasta sheets that people use?

1:01:22 > 1:01:24They're fine. Cook them beforehand?

1:01:24 > 1:01:27Yeah, cook them beforehand but, the thing about them is,

1:01:27 > 1:01:30the fresh pasta's got egg yolk in it, so it's got a much richer taste.

1:01:30 > 1:01:32So I would always use fresh pasta.

1:01:32 > 1:01:35It's got a whole egg. I put the whole... The whole egg? OK.

1:01:35 > 1:01:37It didn't matter. Nobody was watching!

1:01:37 > 1:01:38LAUGHTER

1:01:38 > 1:01:40But normally with an egg yolk in it, yeah?

1:01:40 > 1:01:42And then pop that again. One more layer.

1:01:42 > 1:01:45And the great thing about this is you can make it the day before

1:01:45 > 1:01:48and you pop it in the fridge and then invite your friends round,

1:01:48 > 1:01:52whack it in the oven and it is a brilliant, brilliant family dish.

1:01:52 > 1:01:54You're doing a lot of festivals around the country.

1:01:54 > 1:01:57Is it that you London folk like to get out in the country?

1:01:57 > 1:02:00I'm not out in the country, I'm actually in London.

1:02:00 > 1:02:03I'm doing a day for Action Against Hunger at Taste of London

1:02:03 > 1:02:07and I'm doing some demonstrations at Jamie's Big Feastival

1:02:07 > 1:02:08at Clapham Common, which is in...

1:02:08 > 1:02:11You call that the country, don't you, Clapham Common?

1:02:11 > 1:02:14Well, yeah, it is a bit country. THEO LAUGHS

1:02:14 > 1:02:17OK, it's green. Yeah, it's green. On you go then.

1:02:17 > 1:02:18OK and then, that's that.

1:02:18 > 1:02:21On top, last layer of pasta.

1:02:21 > 1:02:25Then finish with the bechamel, more cheese on top.

1:02:25 > 1:02:29Plenty of it. Look at that. It's like Blue Peter.

1:02:29 > 1:02:33GUESTS CHATTER INDISTINCTLY

1:02:33 > 1:02:36A spatula... There you go. Thank you.

1:02:36 > 1:02:38Get all those bits out.

1:02:38 > 1:02:40And then make sure the pasta's all covered.

1:02:40 > 1:02:43The best bit about the lasagne is the crispy bits on the side,

1:02:43 > 1:02:46so leave little bits hanging over. Yeah.

1:02:46 > 1:02:50And then just finish that off with some fresh Parmesan.

1:02:50 > 1:02:54In the oven? And then we're going to pop that in the oven.

1:02:54 > 1:02:57Open the oven. How long does this go in for?

1:02:57 > 1:03:00This goes in for about 45 to, sort of, 45 to an hour.

1:03:00 > 1:03:02It looks amazing.

1:03:02 > 1:03:04Dish in. Check that out!

1:03:04 > 1:03:07The nice thing about this is there's lots and lots of pasta.

1:03:07 > 1:03:11The problem with a lot of these lasagnes is too much mincemeat,

1:03:11 > 1:03:13as opposed to the actual pasta. Yep.

1:03:13 > 1:03:16It should be really, sort of, puffed up.

1:03:16 > 1:03:20And don't serve salad with it, just serve it as it is.

1:03:20 > 1:03:22Have the salad to start.

1:03:22 > 1:03:24Then pop a nice big portion like that.

1:03:24 > 1:03:28That's a starter, OK? THEO LAUGHS

1:03:28 > 1:03:30It is where I come from! I know it is.

1:03:30 > 1:03:33And then a bit of Parmesan, a bit of black pepper

1:03:33 > 1:03:36and there is my veal lasagne.

1:03:36 > 1:03:39Now it's perfect. THEO LAUGHS

1:03:43 > 1:03:46There you go. It's a little bit of Yorkshire on an Italian dish!

1:03:46 > 1:03:51I can see that! Right, you get to dive into this. Oh, God!

1:03:51 > 1:03:53That's nice, oh, good.

1:03:53 > 1:03:58Tell us what you think of that one. OK. This is the dietetic one, right?

1:03:58 > 1:04:01Once you've made it, could you put it in the fridge and then cook it?

1:04:01 > 1:04:03Definitely, you could make it the day before.

1:04:03 > 1:04:04In fact, it'd be even better.

1:04:04 > 1:04:07Do it the day before and then put it in the oven.

1:04:07 > 1:04:09Do you mind if I don't burn my mouth this time? It'll be really hot.

1:04:09 > 1:04:11Much hotter than the other one.

1:04:11 > 1:04:14Can we make 45 minutes go as fast as you just did?

1:04:14 > 1:04:17Just eat the little bit of cheese. Or eat the butter.

1:04:19 > 1:04:21SHE MUMBLES: It's happened again!

1:04:21 > 1:04:23LAUGHTER

1:04:28 > 1:04:31Rich, creamy and packed full of flavour.

1:04:31 > 1:04:34Now, the heat was on when Niklas Ekstedt faced Cyrus Todiwala

1:04:34 > 1:04:37for his first crack at the omelette challenge,

1:04:37 > 1:04:39but how would they both do? Let's find out.

1:04:39 > 1:04:41It's time for the omelette challenge.

1:04:41 > 1:04:44There's Paul, still sitting smugly at the top of our board.

1:04:44 > 1:04:4817.5 seconds. So, Cyrus, you're on here as well. I am on there.

1:04:48 > 1:04:5127.5 seconds. Really? Niklas, who would you like to beat on our board?

1:04:51 > 1:04:53It would be Rene.

1:04:53 > 1:04:56King of Scandinavian cooking, I have to beat him.

1:04:56 > 1:05:00He would be this gentleman over here. 32 seconds. Usual rules apply.

1:05:00 > 1:05:03Three-egg omelette, cooked as fast as you can. Are you ready? Yes.

1:05:03 > 1:05:06Let's put the clocks on the screens. Three, two, one, go.

1:05:20 > 1:05:24The concentration on their faces. I know! And it's... Wow!

1:05:26 > 1:05:29Niklas is making sure he wants to get on the board. That's the key.

1:05:30 > 1:05:33TWO CYMBOL CLANGS IN SUCCESSION

1:05:33 > 1:05:35Oh, no! Looks like a disaster!

1:05:35 > 1:05:37Both really good omelettes, though,

1:05:37 > 1:05:40I have to say. Which one shall we taste first?

1:05:40 > 1:05:42DO you have to say? Well...

1:05:42 > 1:05:44They look awful! Yeah... LAUGHTER

1:05:44 > 1:05:46I love omelettes and they look horrid!

1:05:46 > 1:05:49Caroline, you need to watch this show a bit more than you have done

1:05:49 > 1:05:51because this... That's as good as it gets, is it?

1:05:51 > 1:05:54This is as good as it gets. Oh, dear. Yeah.

1:05:54 > 1:05:56Most you don't need a fork, you need a straw!

1:05:56 > 1:06:00A bit like this one. Mine is a little better, no?

1:06:00 > 1:06:02Yeah, a little better.

1:06:04 > 1:06:09It's a wonder I'm not ill. You won't get ill with eggs! Right.

1:06:09 > 1:06:14Niklas, did you beat your mate over here? Come on, please!

1:06:16 > 1:06:18Looks like you did.

1:06:18 > 1:06:21You beat him. Yes! Well done. Whoo!

1:06:21 > 1:06:23I told you this is really competitive.

1:06:23 > 1:06:27Just put him back up there. I'll have a text message in a minute.

1:06:27 > 1:06:28You did it a lot quicker.

1:06:28 > 1:06:34You did it in 27.2 seconds, which puts you over here. There you go.

1:06:34 > 1:06:39So, quite a way up the board. Cyrus, where were you?

1:06:39 > 1:06:43There, in the corner. I don't think I'm any better.

1:06:44 > 1:06:49Where were you, anyway? Right there. There. On the left, yeah.

1:06:49 > 1:06:54You were quicker. Egghead. You did it in 24.8. Oh, wow!

1:06:54 > 1:06:57So, substantially quicker. Finally! Puts you about there.

1:06:57 > 1:07:00This is so flawed, this whole thing.

1:07:00 > 1:07:03If I just put a load of raw egg on a plate...

1:07:03 > 1:07:05I could put a raw egg on a plate and I'd win it!

1:07:10 > 1:07:11Great work, gents.

1:07:11 > 1:07:14Now, inspired by his travels, Dave Myers is giving us a taste

1:07:14 > 1:07:16of some Argentinian sunshine

1:07:16 > 1:07:20with his next dish - chorizo and brandy chicken.

1:07:20 > 1:07:22Good to have you on the show. What are you cooking today?

1:07:22 > 1:07:26I've got me motor running today. I've got some chicken.

1:07:26 > 1:07:28I'm going to make a broth and poach it

1:07:28 > 1:07:30with some onion, cloves, bay leaf, celery,

1:07:30 > 1:07:34carrot, garlic, paprika and thyme.

1:07:34 > 1:07:35That makes the broth. OK.

1:07:35 > 1:07:39Then I'm going to reduce that, then finish it with some chorizo,

1:07:39 > 1:07:42some Spanish brandy, then bake it with some Manchego cheese.

1:07:42 > 1:07:45It's a lovely supper dish. Manchego cheese is lovely. Great, isn't it?

1:07:45 > 1:07:48Served with some French beans, is that right? Yes, you do the beans.

1:07:48 > 1:07:50So where is this dish from?

1:07:50 > 1:07:53Argentina, but whenever you go to countries

1:07:53 > 1:07:55that have a large migrant population -

1:07:55 > 1:07:59the Spanish people were there - these great dishes come out.

1:07:59 > 1:08:01The first thing we have to do is to brown the chicken.

1:08:01 > 1:08:05Yeah. Let's put some oil in, eh? Is this dish in your series?

1:08:05 > 1:08:08Yes, it's in the new book!

1:08:08 > 1:08:11Available from all good bookshops(!) Everyone's a winner!

1:08:11 > 1:08:14And they all work! So, chicken goes in.

1:08:14 > 1:08:17It's very important that you brown the chicken, James. Yeah.

1:08:17 > 1:08:20Cos at the moment, it looks like our Gillian

1:08:20 > 1:08:23when she's had her legs waxed and she's waiting for a sunbed!

1:08:23 > 1:08:25LAUGHTER

1:08:25 > 1:08:29This is the culinary equivalent of a St Tropez!

1:08:29 > 1:08:32I'll wash my hands now, because I've handled raw chicken.

1:08:32 > 1:08:35I've heard that! Right, go on then.

1:08:35 > 1:08:37The beans are going in. Beans are on, smashing.

1:08:37 > 1:08:41I'm sure Gillian will be really happy!

1:08:41 > 1:08:43She's a lovely woman, she works in intensive care.

1:08:43 > 1:08:46LAUGHTER She does!

1:08:46 > 1:08:49She's one of life's angels, is our Gill.

1:08:51 > 1:08:54Ooh, gosh! We've got a fire! Look at that!

1:08:54 > 1:08:56That was a bit Nick Nairn, wasn't it?!

1:08:56 > 1:08:59He always does that, gets cheap laughs.

1:08:59 > 1:09:02It was a bit Alice Cooper, that. OK, what's next?

1:09:02 > 1:09:05We need to make a broth, James. Right.

1:09:05 > 1:09:07Whack the stock in for us, that's it.

1:09:07 > 1:09:09This is chicken stock? Absolutely.

1:09:09 > 1:09:12That's proper chicken stock, it's jelly.

1:09:12 > 1:09:15Remember, we're going to strain all the veg and bits out,

1:09:15 > 1:09:17so celery goes in...

1:09:17 > 1:09:19Where's my...? Oh, it's here.

1:09:19 > 1:09:22Stud the onion with a couple of cloves.

1:09:22 > 1:09:25We don't want too many cloves or it'll be like going to the dentist.

1:09:25 > 1:09:27Pop that in.

1:09:27 > 1:09:32Right. Some bay leaves, just a couple. Thank you.

1:09:32 > 1:09:35My carrot, to see through the week.

1:09:35 > 1:09:39Oh! The garlic! Just give it a bash.

1:09:41 > 1:09:43The reason why you're putting them in their skins,

1:09:43 > 1:09:45you're just going to take that out? Oh, yeah.

1:09:45 > 1:09:49It's just like making soup, really. Ordinary paprika, not smoked.

1:09:49 > 1:09:50You don't want it too intense.

1:09:52 > 1:09:56Look at that. Now we put our Gillian into the stock pot.

1:09:56 > 1:09:58Look at that. LAUGHTER

1:09:58 > 1:10:01Wait till you get home, she's going to murder you!

1:10:01 > 1:10:02It's a lovely umber colour. Hopefully.

1:10:02 > 1:10:07Hopefully. Now, it's a brilliant way...

1:10:07 > 1:10:10Chicken poached is fantastic. Yeah. Because it never goes tough.

1:10:10 > 1:10:14If you're making chicken sandwiches, poach the chicken first.

1:10:14 > 1:10:16You can really turn an old boiler into a princess.

1:10:16 > 1:10:19Where do you get them from? Where do they come from?

1:10:19 > 1:10:24I don't know. No, no, it's just the way I think - laterally.

1:10:24 > 1:10:27That's the worry! It's spitting, that. What's next?

1:10:27 > 1:10:31I'll get rid of that pan. Cheers. Put it on there. Trivet.

1:10:31 > 1:10:36Right, after about 20 minutes, this will have reduced to this,

1:10:36 > 1:10:40and here's one we did earlier. What I need to do now is sieve it.

1:10:40 > 1:10:42Shall I get a sieve? There you go. Thank you.

1:10:42 > 1:10:44Eddie, you must have been to Argentina on your travels.

1:10:44 > 1:10:46Argentina is... Great food there.

1:10:46 > 1:10:48Great beef, as well. Great everything.

1:10:48 > 1:10:52Great horses, great girls, great bars, great motor racing...

1:10:52 > 1:10:55We went to Fangio's house when we were there. Have you been there?

1:10:55 > 1:10:58Where's that? Fangio, the racing driver.

1:10:58 > 1:11:03He was a bit older version of mine, but he was an absolute legend.

1:11:03 > 1:11:06There's controversy at the moment, who was the greatest driver ever,

1:11:06 > 1:11:08Fangio or Michael Schumacher.

1:11:08 > 1:11:12Of course, having been part of the Michael Schumacher era,

1:11:12 > 1:11:14I'd go for Schumacher, but the older people will say

1:11:14 > 1:11:16no-one could have ever touched Fangio.

1:11:16 > 1:11:19Then there was the great Carlos Reutemann

1:11:19 > 1:11:23who drove for Ferrari and who is the governor of Santa Fe... Is he?

1:11:23 > 1:11:25..just outside Buenos Aires, a wonderful man.

1:11:25 > 1:11:28You gave Schumacher his first break in Formula One, didn't you?

1:11:28 > 1:11:31Well, albeit only one race.

1:11:31 > 1:11:33Bernie Ecclestone nicked him from me after that.

1:11:33 > 1:11:35he nicks everything from everybody,

1:11:35 > 1:11:36so don't worry, I wasn't the exception!

1:11:36 > 1:11:39Now, back to the food! Yes, sorry - back to the food!

1:11:39 > 1:11:42That lovely poached chicken, put it in a roasting tin.

1:11:42 > 1:11:47I've got the stock reducing. I need that a bit faster.

1:11:47 > 1:11:51We want it so it's bouncing around like a morris dancer with worms.

1:11:51 > 1:11:54DAVE GIGGLES

1:11:54 > 1:11:57It's your thought processes, dude! How do you even...?

1:11:57 > 1:12:00Bells, everything, and hair...and real ale.

1:12:00 > 1:12:04And slippers. Champion. Right, OK. What's next? Discard this.

1:12:04 > 1:12:06Do you want me to get rid of that? Yes, please, thank you.

1:12:06 > 1:12:10To thicken this, we'll make a beurre manie - it sounds very grand,

1:12:10 > 1:12:14but it's not really. It's basically flour and butter.

1:12:14 > 1:12:16It's a bit cheffy, but it really works.

1:12:16 > 1:12:19It's better than using cornflour as a thickener in your sauces.

1:12:19 > 1:12:23Tastes brilliant, as well. Butter is flavour.

1:12:23 > 1:12:27Do you want me to throw the brandy in there as well?

1:12:27 > 1:12:30Just a minute, James. We could do, couldn't we? Put some chorizo...

1:12:30 > 1:12:34Chorizo is lovely. This is the cooking stuff? Yes.

1:12:34 > 1:12:37That's the residue of the chicken, the poached broth.

1:12:37 > 1:12:40I'm going to reduce that to intensify the flavour.

1:12:40 > 1:12:42Put some brandy in.

1:12:42 > 1:12:45Do you remember that Thunderdog you used to drink on your 18-30s

1:12:45 > 1:12:47that's at the back of the cupboard? You can use that.

1:12:47 > 1:12:50It's fine for this! LAUGHTER

1:12:50 > 1:12:52Thunderdog! Do you remember it? I bet you have!

1:12:52 > 1:12:56Down there in Fuengirola with your suntan.

1:12:56 > 1:12:58LAUGHTER

1:12:58 > 1:13:00The beurre manie, the flour and butter,

1:13:00 > 1:13:03is simply added to that, and we thicken it.

1:13:03 > 1:13:07Now, James, could you grate me some Manchego cheese?

1:13:07 > 1:13:10Tell us a little bit about Manchego, because I love it. It's Spanish.

1:13:10 > 1:13:12It's Spanish, it's a hard cheese.

1:13:12 > 1:13:15It's kind of on the Parmesan vibe or pecorino vibe.

1:13:15 > 1:13:20It's lovely with some quince jelly or nice serrano ham, Iberico ham.

1:13:20 > 1:13:23Yeah, the pata negra, the black-footed pig, it's delicious.

1:13:23 > 1:13:28But it matures a bit like Parmesan, really. Yes, that's quite young.

1:13:28 > 1:13:30How we want it.

1:13:30 > 1:13:34If you think, we've got this sauce which has all the essences

1:13:34 > 1:13:39of all the veg and the chicken, the spicy sausage and the brandy.

1:13:39 > 1:13:44What we do is we throw that on the chicken, like so.

1:13:47 > 1:13:48It is, it's great.

1:13:48 > 1:13:51Lovely. What's next? Cheese?

1:13:51 > 1:13:54Cheese. That goes on there.

1:13:54 > 1:13:57Now, it's one of these dishes where you could stop now

1:13:57 > 1:13:58and leave it for an hour or two.

1:13:58 > 1:14:02Then when you have your dinner party, get your starters out

1:14:02 > 1:14:06and then put that in the oven. You put the cheese in after, though?

1:14:06 > 1:14:08Put it in the tray and put the cheese on?

1:14:08 > 1:14:10Yes, you want the cheese to go stringy and toasted.

1:14:10 > 1:14:12How long does it go in for? 15 minutes, that's all.

1:14:12 > 1:14:15Now, here's one we did earlier! Look at that!

1:14:15 > 1:14:18The sauce has thickened up, the richness is all there.

1:14:18 > 1:14:22It's fantastic. I've got a baked potato - it's really quite hot.

1:14:22 > 1:14:25I've got some parsley here. Not yet, no.

1:14:25 > 1:14:27Oh, not yet!

1:14:27 > 1:14:29LAUGHTER

1:14:29 > 1:14:33You could drain me beans, James. I'll do that. Good man.

1:14:33 > 1:14:35A little bit of breast, myself.

1:14:39 > 1:14:41Drain the old beans.

1:14:41 > 1:14:45Shall we do the jacket potato in fours, for that retro look?

1:14:46 > 1:14:49We'll give it a squidge like that, so it holds the butter.

1:14:49 > 1:14:51We're all impressed over here, I've got to say.

1:14:51 > 1:14:54Do you want a spoon for the sauce? This is us, impressed.

1:14:54 > 1:14:59Thanks, James. Do you want anything on these beans, black pepper...?

1:14:59 > 1:15:01Oh, that'd be nice.

1:15:01 > 1:15:06You had to ask, didn't you, James? Got to ask!

1:15:06 > 1:15:08SI LAUGHS

1:15:08 > 1:15:11It's in the new book, this recipe.

1:15:11 > 1:15:14Which is available from all good bookshops! Just get it on there!

1:15:14 > 1:15:19I am, I am! Now, some parsley sprinkles - look at the colours!

1:15:19 > 1:15:21Parsley sprinkles.

1:15:21 > 1:15:23Wipe the edge up.

1:15:23 > 1:15:25Remind us what that is again, boss.

1:15:25 > 1:15:28It's a wonderful Argentinian poached chicken

1:15:28 > 1:15:30with a chorizo and brandy sauce. Look at it.

1:15:30 > 1:15:32It looks like a migraine, doesn't it?

1:15:32 > 1:15:36Do I have to follow that? Easy as that! It TASTES great.

1:15:38 > 1:15:41Could be a risotto if it had rice!

1:15:41 > 1:15:43He's trying to take it already! Dive in.

1:15:43 > 1:15:46Eddie, you get to taste this. Oh, good - I'm looking forward to it.

1:15:46 > 1:15:51I was just saying to Si, for me, this is very Spanish. Oh, aye.

1:15:51 > 1:15:54I'll have to remove all the parsley, because I hate it!

1:15:54 > 1:15:59But if it hadn't got the spud, and you had rice,

1:15:59 > 1:16:02it would be a paella. Yes, of course. Same ingredients.

1:16:02 > 1:16:04Pass it down and I'll give you another piece.

1:16:04 > 1:16:07It's quite all right. No-one is ever that nice to me. I'll get rid of it.

1:16:07 > 1:16:10Parsley, guys, I just can't cope with.

1:16:10 > 1:16:13What is it you don't like about it, Eddie?

1:16:13 > 1:16:14I just don't like it, never did.

1:16:14 > 1:16:20Fennel, parsley, parsnips and turnips. Absolute horrors.

1:16:20 > 1:16:23Anyway, this is great. You need that after your six-hour drive!

1:16:25 > 1:16:29Tell us what you think. After you, ladies. Thank you.

1:16:29 > 1:16:31Impressed?

1:16:31 > 1:16:34Looks beautiful. Very strong, the chorizo.

1:16:34 > 1:16:36Because it has a fantastic flavour

1:16:36 > 1:16:40and anyone who either lives or travels or even now,

1:16:40 > 1:16:43there's more chorizo available in the supermarkets,

1:16:43 > 1:16:45it gives it such a strong flavour

1:16:45 > 1:16:47and it makes it very foreign.

1:16:47 > 1:16:49That is really good.

1:16:49 > 1:16:52Picante's the one thing to look for, that spicy chorizo. Girls?

1:16:52 > 1:16:55Beautiful. Gorgeous. That's great.

1:17:00 > 1:17:03I must admit, I'd never heard anyone describe their food

1:17:03 > 1:17:08as looking like a migraine before but, trust me, it tasted incredible.

1:17:08 > 1:17:10Now, when actress Rashida Jones came into the studio

1:17:10 > 1:17:13to face her food heaven or food hell,

1:17:13 > 1:17:15she wanted chocolate over fruit and nuts

1:17:15 > 1:17:17but which one did she get? Let's find out.

1:17:17 > 1:17:20It's time to find out if Rashida will be facing

1:17:20 > 1:17:22food heaven or food hell. Food heaven would be this pile

1:17:22 > 1:17:24of dark chocolate all over here.

1:17:24 > 1:17:26Lots of different things. We've some bananas,

1:17:26 > 1:17:28banana ice cream, banana fritters.

1:17:28 > 1:17:30We've got some chocolate sauce making there,

1:17:30 > 1:17:32with some chocolate fondant.

1:17:32 > 1:17:35Alternatively, it could be this pile of ingredients over here.

1:17:35 > 1:17:37We've got fruit, nuts, all into a salad with some chicken.

1:17:37 > 1:17:40What do you think you're going to get? With these two deciding.

1:17:40 > 1:17:43I'm hoping for heaven, but I'm prepared for hell. It's like life.

1:17:43 > 1:17:46It was never in any doubt. It's all a whitewash.

1:17:46 > 1:17:48Food heaven, so that's what you're going to get. Yay!

1:17:48 > 1:17:50You've got lots of chocolate to get through as well,

1:17:50 > 1:17:53so first thing we're going to do is make a chocolate fondant

1:17:53 > 1:17:56and to do that, we melt good quality dark chocolate together

1:17:56 > 1:17:58in the bowl like this.

1:17:58 > 1:18:01So, throw all this lot in. Two and a half bars, all right?

1:18:01 > 1:18:04So, the idea of this is it's got a liquid centre.

1:18:04 > 1:18:06That's what we're looking for. OK.

1:18:06 > 1:18:07Then we throw in some butter.

1:18:07 > 1:18:10Love butter. Well... You're on this show, so you might as well.

1:18:10 > 1:18:12That all goes in also.

1:18:12 > 1:18:14We melt this down and then what we're going to do

1:18:14 > 1:18:16is we're going to create these fritters

1:18:16 > 1:18:19and for that, we're going to use some flour.

1:18:19 > 1:18:23We're going to use some cornflour, a little bit of baking powder

1:18:23 > 1:18:26mixed together with some sparkling mineral water. Oh!

1:18:26 > 1:18:29And that's going to make our fritters with our bananas.

1:18:29 > 1:18:31So, if you could then do that, that would be great. Yep.

1:18:31 > 1:18:33I'm going to prepare my little moulds here.

1:18:33 > 1:18:36We've got some grated chocolate. How can I be useful?

1:18:36 > 1:18:38You can butter these moulds, if you want. OK.

1:18:38 > 1:18:40There is a pastry brush there. I can do that.

1:18:40 > 1:18:42Little bit of melted butter in there,

1:18:42 > 1:18:45so you can butter these moulds. They go in as well.

1:18:45 > 1:18:47And we just basically grate this nice and fine.

1:18:47 > 1:18:50It's better to do this on paper cos chocolate, when you grate it,

1:18:50 > 1:18:52it's static and it never comes off the plate.

1:18:52 > 1:18:56So, if you do it on paper it's much easier to...use. That's it.

1:18:56 > 1:18:59Butter the moulds really well

1:18:59 > 1:19:02and then we just pour this chocolate into the moulds.

1:19:02 > 1:19:03Probably just need two.

1:19:03 > 1:19:06That's probably enough for us. There you go.

1:19:06 > 1:19:08Like that. So, with all your work and bits and pieces,

1:19:08 > 1:19:10do you get time to do much cooking at home?

1:19:10 > 1:19:13I don't suppose you do, do you? I do, but it's pretty simple.

1:19:13 > 1:19:15It's pretty straightforward cooking for me.

1:19:15 > 1:19:18What's the trademark Rashida dish, then? What's...

1:19:18 > 1:19:20Stir-fry. Stir-fry. That's the one.

1:19:20 > 1:19:23Yeah, you can kind of throw anything into it, you know?

1:19:23 > 1:19:26Whatever's left in your fridge. Apart from chocolate. Yeah, well...

1:19:26 > 1:19:27We'll see. You never know.

1:19:27 > 1:19:30Right, we've got our chocolate basically just lined here.

1:19:30 > 1:19:32You can use coconut and that kind of stuff.

1:19:32 > 1:19:34The idea is if you just mix this together.

1:19:34 > 1:19:36We want this to melt nicely. OK.

1:19:36 > 1:19:38I'm going to make a chocolate sauce out of this,

1:19:38 > 1:19:41so we're going to use some water.

1:19:41 > 1:19:44I'm going to use some sugar. A little bit of sugar. There it is.

1:19:44 > 1:19:47A bit of sugar. Make a stock syrup very quick.

1:19:47 > 1:19:49And then throw in some chocolate.

1:19:49 > 1:19:52Mmm. And take it off the heat and it will, basically, stir down.

1:19:52 > 1:19:54When you're ready with the fritters, guys,

1:19:54 > 1:19:57if you can get on and do that, that would be great.

1:19:57 > 1:20:00So, that's that one. We're almost... We'll switch that heat off.

1:20:00 > 1:20:02Who wouldn't like that? I'm sorry.

1:20:02 > 1:20:04Look at that. It's pretty good, yeah.

1:20:04 > 1:20:06And then what we're going to do is make a...

1:20:06 > 1:20:09Two mixes, really. First, I'm going to whip up some egg whites

1:20:09 > 1:20:11or if you could whip up some egg whites,

1:20:11 > 1:20:13once you've done the bananas, that'd be great.

1:20:13 > 1:20:16We'll use the egg yolks for one...like that.

1:20:16 > 1:20:21So, if you could whip them up, that would be great. Lovely.

1:20:21 > 1:20:24And then, once all the chocolate and the butter's melted,

1:20:24 > 1:20:28then we can throw in the sugar into the egg yolks.

1:20:28 > 1:20:31So, this is the chocolate fondant part of it, you see?

1:20:31 > 1:20:33Mix this together. How are we doing with that?

1:20:33 > 1:20:36Pretty good. That's pretty... That's getting there.

1:20:36 > 1:20:38The banana fritters, Chris is on that.

1:20:38 > 1:20:41You've made that sort of batter and then that gets deep-fried.

1:20:41 > 1:20:45At the same time now, we can get our sugar and caramelize this

1:20:45 > 1:20:48for our fritters. So, just plain sugar in a pan.

1:20:48 > 1:20:51See the concentration on your face there.

1:20:51 > 1:20:53LAUGHTER

1:20:53 > 1:20:56I don't want to mess it up. It's heaven, you know? Right.

1:20:56 > 1:20:58Just take that off the heat. That's it there.

1:20:58 > 1:21:00You want me to chop it up and put on the tray?

1:21:00 > 1:21:02Yeah, that's for our ice cream. That would be great.

1:21:02 > 1:21:04Egg yolks and sugar mixed together

1:21:04 > 1:21:07and then you pour this chocolate on, you see?

1:21:07 > 1:21:09Oh.

1:21:10 > 1:21:13Pour it onto the egg yolks. Mmm.

1:21:13 > 1:21:15Mix together. You got the egg whites whisked up as well.

1:21:15 > 1:21:17So, that's that one. There you go.

1:21:17 > 1:21:19The fritters are happening over there

1:21:19 > 1:21:21and if we mix this together... Frying nicely.

1:21:21 > 1:21:23You can do it, if you want. Do you want to do it?

1:21:23 > 1:21:26Mix that together. Yeah. Throw in the almonds.

1:21:26 > 1:21:30Throw in the cornflour as well. That can go in.

1:21:30 > 1:21:34Whoops! Sorry. That's all right. Don't worry.

1:21:34 > 1:21:37Keep mixing it. That's it and then...

1:21:38 > 1:21:40Want me to take over?

1:21:40 > 1:21:42Am I not doing a good job? No, that's fine.

1:21:43 > 1:21:45Happy with that? Yep. Good.

1:21:45 > 1:21:49And then, what we do now is just fold in the egg whites,

1:21:49 > 1:21:52which Jason's done nicely. So, we just quickly fold them in.

1:21:52 > 1:21:55Now, you need to be quite quick with this.

1:21:55 > 1:21:58You quickly fold them in cos you want to get the air in,

1:21:58 > 1:21:59but you don't want to mess around

1:21:59 > 1:22:01and leave them out of the oven for too long.

1:22:01 > 1:22:03You can keep these in the fridge nicely.

1:22:03 > 1:22:06Then what we do you, once we get this mixture like that,

1:22:06 > 1:22:09you pour this mixture in.

1:22:12 > 1:22:15Like that. You leave room for it to rise?

1:22:15 > 1:22:18No, you got some chocolate truffles. Oh!

1:22:18 > 1:22:22They go in the centre. OK. Like that.

1:22:22 > 1:22:25And then we pour this... A-ha! ..over the top.

1:22:25 > 1:22:28So, you get that molten-y chocolate centre. Well, that's the idea.

1:22:28 > 1:22:31And then you put this in the fridge. OK. And then cook them.

1:22:31 > 1:22:34These have got about another two minutes left in here.

1:22:34 > 1:22:36Yeah, another couple of minutes left in there.

1:22:36 > 1:22:39They want to cook for about eight minutes from the fridge

1:22:39 > 1:22:42or straight from the oven like that. These fritters can come out

1:22:42 > 1:22:44and we're nearly there with our caramel.

1:22:44 > 1:22:47That's just straight sugar in a pan. OK. Right.

1:22:47 > 1:22:51So, about Cuban Fury, are you still keeping the dancing up, then?

1:22:51 > 1:22:55Salsa is your thing, is it? I try. I try to do it when I can.

1:22:55 > 1:22:58I miss it. I went to the premiere the other night

1:22:58 > 1:23:01and all the great dancers in the movie were dancing

1:23:01 > 1:23:03and I felt a little bit intimidated.

1:23:03 > 1:23:06But I try. Cos there's certain elements... What about you?

1:23:06 > 1:23:09What? No. There's certain elements you want to take away from it

1:23:09 > 1:23:10and certain things that you don't

1:23:10 > 1:23:13cos I remember watching the movie yesterday and I remember seeing Nick

1:23:13 > 1:23:17and he shaved his chest... Right. That's what happened to me. Right.

1:23:17 > 1:23:21I had to shave my chest and worst of all, I had to go for a spray tan.

1:23:21 > 1:23:23Yeah. Yeah. LAUGHTER

1:23:23 > 1:23:25What are you laughing at?

1:23:25 > 1:23:27Just you shaving your chest and having a spray tan.

1:23:27 > 1:23:29You had to! You were told to do that.

1:23:29 > 1:23:31So, normally with a spray tan, they put you...

1:23:31 > 1:23:35It's about 300ml, isn't it, to spray a person?

1:23:35 > 1:23:37It depends. It depends on your height.

1:23:37 > 1:23:40They used a litre on me! Ooh!

1:23:40 > 1:23:43A litre! Ooh! Have you ever had a spray tan?

1:23:43 > 1:23:46On purpose? Yeah, I get like a thimble. Yeah, right.

1:23:46 > 1:23:48Literally, they used a litre on me.

1:23:48 > 1:23:51I woke up in the morning and then had a shower.

1:23:51 > 1:23:55I came back and it was like some dead body had decomposed in my bed.

1:23:55 > 1:23:58Literally! It was horrendous sort of stuff.

1:23:58 > 1:24:00And the lady... The poor lady that was spray tanning me.

1:24:00 > 1:24:03There was more on her with the overspray from the spray booth.

1:24:03 > 1:24:05It left me mentally scarred for the rest of my life.

1:24:05 > 1:24:08So, that was the last time you've ever done that. Never, ever again.

1:24:08 > 1:24:11When you have to wear a leotard, that's what you have to do.

1:24:11 > 1:24:13Do you want to take the fondants out for me?

1:24:13 > 1:24:15We're going to make this ice cream now.

1:24:15 > 1:24:17This is something you can do back in LA.

1:24:17 > 1:24:19Watch this, Rashida. This is very cool.

1:24:19 > 1:24:22So, you take frozen bananas. The fritters can...

1:24:22 > 1:24:24Those things can just come out now, those fondants.

1:24:24 > 1:24:28Switch the timer off. Just press "Clear".

1:24:28 > 1:24:30I like this recipe. This is a good one.

1:24:30 > 1:24:33He likes it. You all right there? Yeah.

1:24:33 > 1:24:35Stick them on the board there. !ow!

1:24:35 > 1:24:38And then we're going to make this ice cream.

1:24:38 > 1:24:42Now, all you just use is vanilla, like that, and buttermilk.

1:24:42 > 1:24:46Right. We've got our pot here. In goes the sesame seeds.

1:24:46 > 1:24:48I'm going to show you one and get the boys to do the other one.

1:24:48 > 1:24:51So, these are your fritters, you take caramel.

1:24:51 > 1:24:54You put it into the caramel like that.

1:24:54 > 1:24:58Roll these around in the sugar. Mmm. Turn it off.

1:24:58 > 1:25:01And then to seal it and stop it from cooking,

1:25:01 > 1:25:03once you've sealed it all,

1:25:03 > 1:25:07take the fritter straight in ice-cold water. Oh, OK.

1:25:07 > 1:25:10It just stops it from cooking, so they all get rolled around together.

1:25:10 > 1:25:12I'm going to get the guys to do the rest of this.

1:25:12 > 1:25:15It's pure sugar in here, nothing else. Love it.

1:25:15 > 1:25:17Meanwhile, the ice cream. Lid on.

1:25:17 > 1:25:19Oh, sorry. Yeah, you...

1:25:25 > 1:25:27Grab a plate.

1:25:27 > 1:25:30If you can scrape that down, Jason, while it's blending,

1:25:30 > 1:25:32that would be great. What do you want me to do?

1:25:32 > 1:25:34Just scrape that down while it's blending, just a bit.

1:25:34 > 1:25:36Sauce is ready.

1:25:39 > 1:25:41What do you want me to do?

1:25:41 > 1:25:43That's going to end up with a spatula in there!

1:25:43 > 1:25:48You're making that Magimix really work...work hard today.

1:25:50 > 1:25:53Have you got one of these in your restaurant? No. Right.

1:25:53 > 1:25:56I've got... They're called commis chefs. Commis chefs!

1:25:56 > 1:25:59They cost about 25 grand a year. I'll tell you what we need.

1:25:59 > 1:26:02We need a bit of double cream. We haven't got any, but anyway.

1:26:02 > 1:26:04FOOD PROCESSOR STOPS Keep going! Oh, keep going.

1:26:04 > 1:26:07It's all gone wrong. It's not gone...

1:26:07 > 1:26:08It would have gone wrong.

1:26:08 > 1:26:11It'd all have turned blue if you had stuffed this in there.

1:26:11 > 1:26:14Keep it going. Just keep it going. It's nearly there.

1:26:14 > 1:26:17We've got our sauce. We've got our fondant.

1:26:17 > 1:26:18Just lift these out.

1:26:19 > 1:26:22Where's my grated...? Oh! What's going on?

1:26:22 > 1:26:24Don't break the machine! Just leave the machine!

1:26:28 > 1:26:31Right. Chocolate fondant.

1:26:32 > 1:26:34Lift this out.

1:26:36 > 1:26:39How are we doing? It's getting there.

1:26:40 > 1:26:43So, like, next Tuesday, we'll have some ice cream?

1:26:43 > 1:26:45That's all right, we've got time. Football Focus starts soon.

1:26:45 > 1:26:48We've got time. Don't worry. Right, a bit of this.

1:26:48 > 1:26:52That's the chocolate sauce to go with that. Lovely.

1:26:52 > 1:26:54Fritters. Ice-cold fritters.

1:26:54 > 1:26:56We're nearly there.

1:26:57 > 1:26:59Whoa, whoa, whoa.

1:26:59 > 1:27:01LAUGHTER

1:27:08 > 1:27:11GQ Man of the Year here.

1:27:11 > 1:27:13Not here, HERE. Right.

1:27:16 > 1:27:19Oh, look at that! There we go. See?

1:27:19 > 1:27:22Anyway, Rashida, shall we go for a cup of tea? No, it's nearly ready!

1:27:22 > 1:27:25LAUGHTER

1:27:25 > 1:27:26Go for it.

1:27:27 > 1:27:29You see?

1:27:29 > 1:27:33I, too, can do stuff trendy. I can't dress trendy.

1:27:33 > 1:27:36Oh, you can, James! No, I went into one of your shops recently.

1:27:36 > 1:27:37I tried something on.

1:27:37 > 1:27:40The only thing that could fit me was a pair of socks, I think.

1:27:40 > 1:27:43There you go, Rashida. Dive into that. Great!

1:27:43 > 1:27:45Instant banana ice cream, hot chocolate fondant to go with it.

1:27:45 > 1:27:48Should I break this open? You can break it.

1:27:48 > 1:27:50It should be liquid in the centre.

1:27:50 > 1:27:53Oh, yeah! Look at that. Is it all right?

1:27:53 > 1:27:56Oh, yeah. That's your heaven.

1:27:56 > 1:28:00Are you happy with that? Yes! Oh! It's great, right? Mmm.

1:28:00 > 1:28:02Hot chocolate fondant. Mmm.

1:28:07 > 1:28:10I was pleased he got the thumbs-up there, Rashida.

1:28:10 > 1:28:12I'm afraid that's all we've got time for for today's Best Bites.

1:28:12 > 1:28:15If you'd like to cook any of the food from today's programme,

1:28:15 > 1:28:18you can find all the studio recipes on our website.

1:28:18 > 1:28:21Just log on to bbc.co.uk/recipes.

1:28:21 > 1:28:25There are loads of delicious ideas on there for you to choose from,

1:28:25 > 1:28:29including all my Saturday Kitchen recipes from the last ten years.

1:28:29 > 1:28:33Have a great week, get cooking and I'll see you very soon. Bye for now.

1:28:36 > 1:28:37I've got a track, actually, stuck in me head.

1:28:37 > 1:28:40I heard it on Charlie Sloth. Oh, yeah? Going to be massive.

1:28:40 > 1:28:41What? It's gonna bang? Yeah.

1:28:41 > 1:28:44It's gonna pop? Yeah. What, "pop!"? Yeah.

1:28:44 > 1:28:46How does it go? Right, well, don't laugh at me, though.

1:28:46 > 1:28:48No, no, no, of course not.

1:28:48 > 1:28:50SHE MIMICS INSTRUMENTAL