04/09/2016

0:00:03 > 0:00:05G'day, I'm John Torode and it's my turn to dip into

0:00:05 > 0:00:08Saturday Kitchen's rich archive and serve up a seriously good menu.

0:00:08 > 0:00:10All you have to do is sit back,

0:00:10 > 0:00:15relax and enjoy watching a few of my Saturday Kitchen Best Bites.

0:00:36 > 0:00:39Welcome to the show. You don't want to go anywhere because we've got the

0:00:39 > 0:00:43very best chefs cooking fantastic food and a healthy portion of hungry

0:00:43 > 0:00:45celebrity guests to eat it.

0:00:45 > 0:00:47Coming up on today's show...

0:00:47 > 0:00:51The magnificent Diana Henry is cooking up a no-fuss family feast.

0:00:51 > 0:00:53She makes pork chops with potatoes and pears

0:00:53 > 0:00:56and then tops it off with a rich Roquefort butter. Yum.

0:00:56 > 0:00:59I'll be giving you a taste of Malaysian street food

0:00:59 > 0:01:01with my fragrant curry clams.

0:01:01 > 0:01:04It's a base of ginger, shallots, garlic and red curry paste

0:01:04 > 0:01:07with clams, coconut milk and noodles.

0:01:07 > 0:01:08Absolutely delicious.

0:01:08 > 0:01:11One half of those Hairy Bikers, Dave Myers,

0:01:11 > 0:01:13is turning all cheffy on us in the kitchen today.

0:01:13 > 0:01:17He's topping water buffalo with a bone marrow crust

0:01:17 > 0:01:20and he's serving it with fondant potatoes and fresh baby carrots.

0:01:20 > 0:01:22And my old mate the great Gregg Wallace

0:01:22 > 0:01:25will be facing either his food heaven or food hell.

0:01:25 > 0:01:28But did he get his idea of food heaven - pot-roasted lamb -

0:01:28 > 0:01:31he loves that - or did he end up facing his food hell -

0:01:31 > 0:01:33a sweet potato tagine with lemon couscous?

0:01:33 > 0:01:37Now, I certainly know what I'd like to see him eat, but you can find out

0:01:37 > 0:01:39what he got at the end of the show.

0:01:39 > 0:01:42Now on lazy Sunday mornings there's no better breakfast or brunch

0:01:42 > 0:01:45to see you through the day than a classic kedgeree.

0:01:45 > 0:01:48And who better to show us her take on it than the first lady of home

0:01:48 > 0:01:52cooking, the marvellous Mary Berry.

0:01:52 > 0:01:54Great to have you on the show, Mary, again.

0:01:54 > 0:01:57Welcome back. So, kedgeree, what's different about yours?

0:01:57 > 0:01:59What are we going to do?

0:01:59 > 0:02:02Well, I've got smoked haddock and smoked trout. Yep.

0:02:02 > 0:02:06Smoked salmon. And I've got lots of spices and I'm doing it with Basmati

0:02:06 > 0:02:10rice, a hint of lemon and a little bit of cayenne at the end

0:02:10 > 0:02:11and coriander, not parsley.

0:02:11 > 0:02:14And lots of onions in this, so you want me to...?

0:02:14 > 0:02:16Please, yes. ..slice lots of onions for this one first of all.

0:02:16 > 0:02:18That's right and the sliced ones,

0:02:18 > 0:02:21I'm going to put crispy onions all across the top

0:02:21 > 0:02:27when I've finished it and I'm going to first of all cook the fish.

0:02:27 > 0:02:29I'm going to cut that in half.

0:02:29 > 0:02:32We're going to serve this with boiled eggs, as well.

0:02:32 > 0:02:35We are indeed. These are going to go on. Let me just pop that in there.

0:02:35 > 0:02:38Get these on. How long do you want these for? Six minutes? Six minutes.

0:02:38 > 0:02:42That's right. And I'm going to wash the rice that I'm going to use here.

0:02:42 > 0:02:45Now, this is natural smoked haddock you've got in there.

0:02:45 > 0:02:49Oh, it is. It's not that bright yellow which isn't so good for us.

0:02:49 > 0:02:54I want two chopped like that and one into little pieces to go in here.

0:02:54 > 0:02:57Did you hear that, James? I don't mind, but I need it in two pans.

0:02:57 > 0:03:00Some for the top. Ship-shape. I got that! I got that!

0:03:00 > 0:03:02And a bit faster.

0:03:02 > 0:03:07It's good to wash the rice, just to get the extra starch off it.

0:03:07 > 0:03:09I always say, Mary, you are chef.

0:03:09 > 0:03:12The chef of the chefs. You're washing the Basmati rice, yes?

0:03:12 > 0:03:15I am, just until the water runs clear.

0:03:17 > 0:03:19There we are.

0:03:19 > 0:03:22Throw the onions in. Get these started.

0:03:22 > 0:03:26Last time... I once was doing a very early programme,

0:03:26 > 0:03:30going to the sink to wash rice with Judy Chalmers and it isn't posh like

0:03:30 > 0:03:34here and there was a bucket underneath and I talked for too long

0:03:34 > 0:03:35and the bucket filled up

0:03:35 > 0:03:38and Judy and I walked and slipped in the water.

0:03:38 > 0:03:40It was just like our previous studio, as well.

0:03:40 > 0:03:43Was it? We had a bucket, as well. Right.

0:03:43 > 0:03:46In the pan here I'm going to put the onion that you just chopped here,

0:03:46 > 0:03:48which you haven't but you're going to. Sorry!

0:03:48 > 0:03:51I'll chop it. Right. LAUGHTER

0:03:51 > 0:03:53Chop it, finely chopped. That's in this one.

0:03:53 > 0:03:57And I'll get a bit of oil. Just sunflower oil.

0:03:57 > 0:04:00I know Michel has mentioned his book already.

0:04:00 > 0:04:01How many books have you done, then?

0:04:01 > 0:04:04Because I was trying to count them last night.

0:04:04 > 0:04:06Were you? Yeah. How many? Go on.

0:04:06 > 0:04:08I suppose about 70.

0:04:08 > 0:04:10You had a long night, then!

0:04:10 > 0:04:13Some of them are very thin ones and short ones. 70 books? Yes.

0:04:13 > 0:04:15Can you name them in the right order?

0:04:15 > 0:04:16No, I can't.

0:04:16 > 0:04:19I can't remember what day of the week is, let alone do that.

0:04:19 > 0:04:21What was the first one, then?

0:04:21 > 0:04:23The first one was the Hamlyn All Colour Cook Book

0:04:23 > 0:04:27and it was the first one with pictures for every recipe.

0:04:27 > 0:04:30That's it, just turn that over.

0:04:30 > 0:04:32OK. Tell me about the latest one.

0:04:32 > 0:04:36We know you know now for, obviously, Bake Off

0:04:36 > 0:04:38and pastry and that kind of stuff but this one...

0:04:38 > 0:04:40Is Mary Berry Cooks The Perfect,

0:04:40 > 0:04:43and that is classic recipes like a kedgeree but there's a bit of a

0:04:43 > 0:04:48twist to it, so I've used different fish and a little bit less cream

0:04:48 > 0:04:53than I used to, quite spicy and I think it's rather special.

0:04:53 > 0:04:58So I've got the onion in the pan and then I'm going to

0:04:58 > 0:05:00add a little bit of turmeric.

0:05:00 > 0:05:03What got Mary Berry into cooking in the first place?

0:05:03 > 0:05:05What got you started in it?

0:05:05 > 0:05:07Being terrible at school and the only thing I could do was

0:05:07 > 0:05:12domestic science and so I trained and aren't I grateful for that training?

0:05:12 > 0:05:13Because it means I know what I'm doing.

0:05:13 > 0:05:15But what did you train in?

0:05:15 > 0:05:17Did you train in kitchens? What was the training?

0:05:17 > 0:05:21I trained in catering. I then did teaching.

0:05:21 > 0:05:25I then did Cordon Bleu in Paris, so I knew what I was up to.

0:05:25 > 0:05:28Yeah. And I just love it.

0:05:28 > 0:05:30But the dishes have changed so much.

0:05:30 > 0:05:33Cos I remember seeing some of the dishes that you first did.

0:05:33 > 0:05:35I mean, they were pretty far out there.

0:05:35 > 0:05:36What was that udder one you did?

0:05:36 > 0:05:39Oh! Was it cow's udder, was it? That exactly was.

0:05:39 > 0:05:43I was with Arthur Negus on the antiques programme and I was doing...

0:05:43 > 0:05:46Arthur... Negus. You won't remember him. Arthur Negus.

0:05:46 > 0:05:49A giant of a man. Wonderful. You remember him, don't you?

0:05:49 > 0:05:51Great voice. Wonderful man.

0:05:51 > 0:05:53And do you know, when he retired,

0:05:53 > 0:05:59having been in antiques, he was in a flat in Cheltenham and I said,

0:05:59 > 0:06:01"Did you take all your antiques?"

0:06:01 > 0:06:04And he said "No. My wife Queenie didn't want to do any dusting."

0:06:04 > 0:06:06Wasn't that sad? Right.

0:06:06 > 0:06:11I've got the spices in there and I then want to add water

0:06:11 > 0:06:14and the water...

0:06:14 > 0:06:16I'm doing it the absorption method

0:06:16 > 0:06:20and I'm going to cook that for about 12 minutes, something like that.

0:06:20 > 0:06:22But it's important you wash it first in cold water?

0:06:22 > 0:06:24Absolutely. OK.

0:06:24 > 0:06:27And I've got some cardamom in there, too.

0:06:27 > 0:06:29You said you've got no curry in there but... Lid on.

0:06:29 > 0:06:32You've put... Turmeric. It's turmeric in there? That's right.

0:06:32 > 0:06:34So turmeric, cardamom, and cinnamon. That's right.

0:06:34 > 0:06:38I've also got a little bit of cayenne to pep it up at the end.

0:06:38 > 0:06:40Now, I think the fish will be done soon.

0:06:40 > 0:06:43Let's have a look at that. I'll lift it off for you.

0:06:43 > 0:06:45I'm glad you're doing it. There it is.

0:06:45 > 0:06:49You can see, as I fork through, every grain is separate.

0:06:49 > 0:06:52As it's been standing for a few minutes.

0:06:52 > 0:06:54We've got to just get that together

0:06:54 > 0:06:58and all those long grains and take out the cinnamon. Yeah.

0:06:58 > 0:07:03That's it. And I'm just forking it so that it's separate.

0:07:03 > 0:07:05It takes a few moments to do that.

0:07:05 > 0:07:07Then I'm going to add the fish.

0:07:07 > 0:07:09Oh, you've taken it out for me, good.

0:07:09 > 0:07:11Now, where are we with Bake Off at the moment?

0:07:11 > 0:07:12Are we at the semifinal?

0:07:12 > 0:07:16Semifinal. Very exciting. Let me just put that...

0:07:16 > 0:07:18Now, the smoked salmon... Can you turn that heat off?

0:07:18 > 0:07:20Cos you'll do it better than me. Yep.

0:07:20 > 0:07:22And in the residual heat,

0:07:22 > 0:07:25that just goes in for a couple of minutes, just so it becomes soft.

0:07:25 > 0:07:26That's smoked salmon.

0:07:26 > 0:07:29In, then almost just straight out quite quickly.

0:07:29 > 0:07:33Then... Yes, it's so exciting, the Bake Off, isn't it? Yeah.

0:07:33 > 0:07:35It is because

0:07:35 > 0:07:37it's the reaction from the public at large.

0:07:37 > 0:07:39I mean, what an amazing thing.

0:07:39 > 0:07:42You can't have imagined that when you first started it.

0:07:42 > 0:07:45I can't imagine that, but it's such an honest programme,

0:07:45 > 0:07:48it's such fun.

0:07:48 > 0:07:50Now, there, let me just show you.

0:07:50 > 0:07:51You know it's smoked haddock.

0:07:51 > 0:07:53Line down there and the thumb mark there.

0:07:53 > 0:07:56Occasionally, it's other fish that they smoke

0:07:56 > 0:07:58and this is real good smoked haddock.

0:07:58 > 0:08:00You can take it hot, can't you, Chef?

0:08:00 > 0:08:02I don't know about...

0:08:02 > 0:08:05I'm going to add the butter in here now.

0:08:05 > 0:08:07Yes.

0:08:07 > 0:08:09Peel this off. That's it.

0:08:09 > 0:08:11This is not hot at all.

0:08:11 > 0:08:13GUESTS CHUCKLE

0:08:13 > 0:08:17Carry on, Mary. And I'm just taking the salmon out now.

0:08:17 > 0:08:20Yes. Have you got that on a board? That's it. Whoops.

0:08:20 > 0:08:22There you go. I didn't drop it, that's good.

0:08:22 > 0:08:24Then we just mash that down.

0:08:24 > 0:08:26And you see, once the smoked salmon

0:08:26 > 0:08:29has been in the water the haddock was in...

0:08:29 > 0:08:31Did I leave a bit in there?

0:08:31 > 0:08:33Yeah. Do you keep this water or not?

0:08:33 > 0:08:34No, don't want that water.

0:08:34 > 0:08:39Don't want that water, all right. The fish is going back into the pan.

0:08:39 > 0:08:42I'm then going to season it with a little salt.

0:08:42 > 0:08:45It won't take much because of the fish.

0:08:45 > 0:08:48Nice lot of pepper. Nobody has said it's bad for us yet.

0:08:48 > 0:08:50Lemon juice. Lemon juice.

0:08:50 > 0:08:53Good squeeze of lemon juice. Yep.

0:08:53 > 0:08:57And some cayenne to taste, to give it a bit of a lift.

0:08:57 > 0:09:00And some cream. It can be single cream.

0:09:00 > 0:09:03And that's your lot, except for the coriander.

0:09:03 > 0:09:05So you just mix all this lot.

0:09:05 > 0:09:07Now coriander.

0:09:07 > 0:09:09Not parsley. Just coriander? This is another change.

0:09:09 > 0:09:10I like coriander.

0:09:10 > 0:09:12If you want to put parsley in it, put it.

0:09:12 > 0:09:16You just need something green. Some people put peas in it.

0:09:16 > 0:09:18I think coriander is lovely.

0:09:18 > 0:09:22What inspires you even now?

0:09:22 > 0:09:24What inspires you about food?

0:09:24 > 0:09:27Because things have changed so much over the years in terms of food.

0:09:27 > 0:09:31It inspires me to re-look at recipes,

0:09:31 > 0:09:33like I've done with Cook The Perfect

0:09:33 > 0:09:36and think, what can I do to make it better? Different?

0:09:36 > 0:09:38I mean, ingredients change.

0:09:38 > 0:09:43When I first made something like this, coriander wasn't about.

0:09:43 > 0:09:46In the '60s, nobody had coriander.

0:09:46 > 0:09:48And also, you wouldn't have...

0:09:48 > 0:09:50You'd always do it with haddock, not smoked salmon.

0:09:50 > 0:09:54Here goes our lovely eggs in it, as well.

0:09:54 > 0:09:56Soft-boiled eggs. They go in there.

0:09:56 > 0:09:59Soft boiled eggs. You can make them a little bit harder if you want to.

0:09:59 > 0:10:01They go in. That was with great speed.

0:10:01 > 0:10:03I'm chopping everything.

0:10:03 > 0:10:06Here you go. That's it. Over there. Yup.

0:10:06 > 0:10:08I'm going to leave you to make it look smart.

0:10:08 > 0:10:11And this goes in here. So cream and butter right at the last minute.

0:10:11 > 0:10:13You can explain what you've got in here, then.

0:10:13 > 0:10:15Here, I've slow cook for about half an hour

0:10:15 > 0:10:18the sliced onion that you did so beautifully

0:10:18 > 0:10:21and it's now crispy and I think that gives a lovely finish.

0:10:21 > 0:10:23It makes it a special dish.

0:10:23 > 0:10:26You could have this for supper with friends round in the kitchen.

0:10:26 > 0:10:28A lovely thing to do.

0:10:28 > 0:10:31Now you're brave because I know there's one gentleman over there

0:10:31 > 0:10:33that's not a great fan of coriander.

0:10:33 > 0:10:37Oh, dear. Well, I might change my mind with Mary.

0:10:37 > 0:10:40Over the top. Don't you think that looks good and inviting?

0:10:40 > 0:10:41It looks pretty good to me.

0:10:41 > 0:10:43Perfect breakfast but perfect brunch, as well.

0:10:43 > 0:10:47Exactly. And what about reheating it? If you were to let that go cold. How would you...?

0:10:47 > 0:10:53I would do the rice ahead and then I would cook the fish,

0:10:53 > 0:10:55add it to it and add the last ingredients.

0:10:55 > 0:10:59And you can always do the eggs ahead but they won't be quite as soft as that. Sounds pretty good.

0:10:59 > 0:11:01Give us the name of the dish.

0:11:01 > 0:11:04This is a kedgeree of smoked salmon, smoked haddock,

0:11:04 > 0:11:08coriander and that wonderful crispy onion on top.

0:11:08 > 0:11:11Everybody should have a go. Pretty good to me.

0:11:15 > 0:11:17How good is that? Do you want to follow me, Mary?

0:11:17 > 0:11:19I will. There you go.

0:11:19 > 0:11:21Smells wonderful. Have a seat. There you go, Michael.

0:11:21 > 0:11:24Dive into that one. Tell me what you think.

0:11:27 > 0:11:28We're sharing?

0:11:28 > 0:11:31Yeah. You've got the coriander in there, as well.

0:11:31 > 0:11:33Like you said, you can cook the eggs a little longer if you want to.

0:11:33 > 0:11:36Exactly. They had about six, six and a half minutes.

0:11:36 > 0:11:37Something like that? That's right.

0:11:37 > 0:11:39Soft-boiled is four.

0:11:39 > 0:11:41It's not too much coriander in there.

0:11:41 > 0:11:42It's not overpowering.

0:11:42 > 0:11:46It's perfect. Nice amount of lemon juice? Oh, yes.

0:11:50 > 0:11:52The good cooks know the key to cooking kedgeree

0:11:52 > 0:11:55is perfectly-cooked rice and Mary's clever

0:11:55 > 0:11:57absorption method was spot on.

0:11:57 > 0:12:01Now, I don't know about you, but that certainly got me hungry.

0:12:01 > 0:12:05Coming up, Matt Tebbutt is cooking with some very large cucumbers

0:12:05 > 0:12:07straight from James Martin's garden.

0:12:07 > 0:12:10Sounds ominous. But that's after we join Rick Stein on the hunt for

0:12:10 > 0:12:14crayfish in a very secret location.

0:12:18 > 0:12:19I'm in Galloway.

0:12:19 > 0:12:21I can't tell you specifically where I am

0:12:21 > 0:12:24because I promised John the crayfish man I'm going to see

0:12:24 > 0:12:26I'd keep the location secret.

0:12:26 > 0:12:30Otherwise all and sundry would be swooping down here

0:12:30 > 0:12:33and snaffling all his lovely fresh water crayfish.

0:12:33 > 0:12:35Mind out, doggy.

0:12:36 > 0:12:38Is there any in there?

0:12:38 > 0:12:40Poor. Very poor.

0:12:40 > 0:12:43Oh, they're terrible. It's the water temperature.

0:12:43 > 0:12:44There's a few in there.

0:12:48 > 0:12:51They're vicious little devils. And these are American?

0:12:51 > 0:12:52These are American crayfish.

0:12:52 > 0:12:55What happened to all the local ones?

0:12:55 > 0:12:57These have taken over and they're just eating all...

0:12:57 > 0:12:59That's why the salmon and the sea trout,

0:12:59 > 0:13:01they're just eating all the eggs and everything.

0:13:01 > 0:13:03They're stopping everything coming up.

0:13:03 > 0:13:06Generally, what they're used for is just garnish.

0:13:06 > 0:13:09They do make a fantastic sauce.

0:13:09 > 0:13:12The shells turn bright red when you cook them.

0:13:12 > 0:13:16That one's got loads of berries on it, hasn't it?

0:13:16 > 0:13:20Tastes like caviar. Certainly, caviar is all about the salty...

0:13:23 > 0:13:26Oi! JOHN LAUGHS

0:13:26 > 0:13:29And one of these gloves doesn't last long because they'll nick it.

0:13:29 > 0:13:35Really? Cut through it? You were waiting for that, weren't you?

0:13:35 > 0:13:36Divine retribution.

0:13:38 > 0:13:39They're evil little devils.

0:13:41 > 0:13:43I love being out in the morning.

0:13:43 > 0:13:47John was telling me that his wife cooks them and serves them up with

0:13:47 > 0:13:51spaghetti and I couldn't think of a better way of doing it myself, so I

0:13:51 > 0:13:54just took some of the crayfish and boiled them briefly,

0:13:54 > 0:13:56about four minutes, in salted water,

0:13:56 > 0:14:00and lifted them out and drained them off.

0:14:00 > 0:14:02They're very easy to get the meat out of,

0:14:02 > 0:14:05pull the head away from the tail and then crack them.

0:14:05 > 0:14:09The shells are quite brittle so they pull apart very easily.

0:14:09 > 0:14:12Then you have one lovely succulent piece of meat.

0:14:12 > 0:14:15I took a pan and just added some olive oil and a bit of garlic

0:14:15 > 0:14:18and just let it sweat gently.

0:14:18 > 0:14:20Then I added some chopped tomatoes

0:14:20 > 0:14:24which I'd taken the seeds out of to make them nice and dry, and then a

0:14:24 > 0:14:26little splash of white wine.

0:14:26 > 0:14:31I stirred that all together and that's it, the sauce.

0:14:31 > 0:14:34Now, I'm just warming these crayfish tails through.

0:14:34 > 0:14:35I certainly don't want to cook them any more

0:14:35 > 0:14:38because they won't taste as delicate then.

0:14:38 > 0:14:40As you can see, they are extremely attractive looking.

0:14:40 > 0:14:42They've got a very good taste.

0:14:42 > 0:14:44I find it remarkable they're not more popular

0:14:44 > 0:14:48because our rivers and lakes are teeming with them.

0:14:49 > 0:14:52I was just thinking, as you could have seen,

0:14:52 > 0:14:54they are incredibly aggressive.

0:14:54 > 0:14:56If they were the size of even Chalky

0:14:56 > 0:14:59they'd would probably take over the world.

0:14:59 > 0:15:01Imagine going to a planet where

0:15:01 > 0:15:05there were Chalky sized crayfish in charge!

0:15:05 > 0:15:08Oh, dear. I think I've been watching too many science-fiction films.

0:15:08 > 0:15:13Anyway, a little lick of cream now and a bit of salt and some pepper,

0:15:13 > 0:15:15and finally some torn basil.

0:15:15 > 0:15:18I like tearing it like this because it keeps the favour.

0:15:18 > 0:15:23Just stir that in at the last minute so you don't lose any flavour

0:15:23 > 0:15:24and then boil the pasta.

0:15:24 > 0:15:27Why do they always say boil pasta in so much water?

0:15:27 > 0:15:31Simple, really. You want the pasta to be clean tasting and if you use a

0:15:31 > 0:15:34small amount of water it gets all floury

0:15:34 > 0:15:37and the pasta looks a bit sort of greasy.

0:15:37 > 0:15:41Finally, just toss the pasta and the sauce together and serve.

0:15:41 > 0:15:46I hope John, or more importantly, John's wife, would approve of this.

0:15:51 > 0:15:55Well, I've just arrived in Ludlow and I think you'll agree that it's

0:15:55 > 0:15:57a quintessential English town.

0:15:57 > 0:16:03But more than that, it's very famous now for its great food shops and its

0:16:03 > 0:16:08restaurants. And this time, my food hero is not a beef producer,

0:16:08 > 0:16:11not a cheese producer, he's a cook -

0:16:11 > 0:16:12Sean Hill.

0:16:12 > 0:16:16And I think he's done more than anybody to put Ludlow on the

0:16:16 > 0:16:18gastronomic map of Britain.

0:16:20 > 0:16:21It's a real market town.

0:16:21 > 0:16:25It has market four days a week and

0:16:25 > 0:16:27it's got good cheese shops.

0:16:27 > 0:16:30Most of all, it's got very good meat and game.

0:16:30 > 0:16:33This is a good one and one of the reasons why this is a good one

0:16:33 > 0:16:36is they've got even their own abattoir.

0:16:36 > 0:16:37The kill their own meat.

0:16:37 > 0:16:40Not all organic and it doesn't have to be, but it's all good.

0:16:40 > 0:16:44And there's an awful lot of mediocre cooking still out there.

0:16:44 > 0:16:48Yeah. People who aren't quite sure how things ought to taste.

0:16:48 > 0:16:50This looks nice. Hello, Sean. It is.

0:16:50 > 0:16:52Hello. Hello.

0:16:52 > 0:16:54It's very good to see a deli thriving, isn't it,

0:16:54 > 0:16:57because they're hard work, what with supermarkets.

0:16:57 > 0:16:58This is the Cheshire Appleby,

0:16:58 > 0:17:00which is the only cheese that's made in Shropshire.

0:17:00 > 0:17:04And this is Bell's Yorkshire Blue. Yes. We filmed there.

0:17:04 > 0:17:07I mean, look at this. I mean, you know.

0:17:07 > 0:17:10This is the third good-looking butcher I've seen.

0:17:10 > 0:17:11Pickled brisket.

0:17:11 > 0:17:15And not just that, but really well-hung chines of beef

0:17:15 > 0:17:18and oxtails, too, and pigs' trotters.

0:17:18 > 0:17:20This is how I imagine butchers' shops to be.

0:17:20 > 0:17:22They're not following any trend.

0:17:22 > 0:17:25This is what they've been doing for generations.

0:17:25 > 0:17:28Chefs cook when they're not hungry and so they are motivated by

0:17:28 > 0:17:32craftsmanship rather than... taste buds. Greed.

0:17:32 > 0:17:34Absolutely.

0:17:34 > 0:17:37Well, this is Sean Hill's lamb sweetbreads

0:17:37 > 0:17:40with potato and olive cake and

0:17:40 > 0:17:43what I'm doing here is just peeling some of the membrane off these

0:17:43 > 0:17:47sweetbreads which have been soaking in water for about an hour.

0:17:47 > 0:17:50I'm just going to poach them in a little water,

0:17:50 > 0:17:54white wine vinegar, and shallots.

0:17:54 > 0:17:57Interestingly, I think Sean originally wrote this dish for calf

0:17:57 > 0:17:59sweetbreads, but do you know?

0:17:59 > 0:18:04This is really odd, but you can't buy British calf sweetbread.

0:18:04 > 0:18:10You can rear calves for veal, but you can't buy British sweetbread so

0:18:10 > 0:18:14anybody that rears veal calves has to throw the sweetbreads away and if

0:18:14 > 0:18:16you want to eat calf sweetbreads in this country,

0:18:16 > 0:18:18you have to buy them from Holland.

0:18:18 > 0:18:20Is that crazy or what?

0:18:22 > 0:18:24Anyway, those are done now.

0:18:24 > 0:18:26Looking exceptionally plump and tasty.

0:18:26 > 0:18:29I'm just going to leave these now to cool right down

0:18:29 > 0:18:30to cold on this trivet.

0:18:30 > 0:18:32And I've made some potato cakes.

0:18:32 > 0:18:35That's mashed potato and green olives stuffed with anchovies

0:18:35 > 0:18:40and a little bit of egg, and I'm passing those through flour,

0:18:40 > 0:18:42beaten egg, and some fluffy white breadcrumbs

0:18:42 > 0:18:45and then I'm going to shallow fry them in vegetable oil

0:18:45 > 0:18:47until they are light and golden brown

0:18:47 > 0:18:49and drain them off on kitchen paper.

0:18:50 > 0:18:53I sort of worry that offal like this

0:18:53 > 0:18:56is not passing down to the next generation.

0:18:56 > 0:18:59I love sweetbreads and liver and everything, but I know my sons

0:18:59 > 0:19:01just don't have a lot of time for it.

0:19:01 > 0:19:04It's a real shame because there's something quite special

0:19:04 > 0:19:06about sweetbreads.

0:19:06 > 0:19:08I'm frying them here with just a little bit of oil till

0:19:08 > 0:19:11they're light brown on both sides.

0:19:13 > 0:19:15And I take them out of the pan and keep them warm

0:19:15 > 0:19:17while I make the sauce.

0:19:17 > 0:19:21I take about a quarter of a pint of good chicken stock

0:19:21 > 0:19:23and add some finely-chopped shallots

0:19:23 > 0:19:25and some of those little tiny capers.

0:19:25 > 0:19:27They look much better in the sauce.

0:19:27 > 0:19:30A good quantity of parsley, a couple of tablespoons.

0:19:30 > 0:19:34I put that on the heat, bring it gently to the boil,

0:19:34 > 0:19:39take it off and add two or three tablespoons of mayonnaise.

0:19:39 > 0:19:42Whisk that vigorously to blend it all together.

0:19:42 > 0:19:46Then I push it back onto the heat and just bring it up.

0:19:46 > 0:19:48I don't want to boil it because it will split,

0:19:48 > 0:19:50but I want to thicken it slightly.

0:19:50 > 0:19:53About the consistency of double cream.

0:19:56 > 0:19:59The thing about Sean Hill, he's amiable and humorous,

0:19:59 > 0:20:02but underneath is a hidden depth.

0:20:02 > 0:20:06And I think it's the deceptive simplicity of his food that

0:20:06 > 0:20:07makes him such a great cook.

0:20:14 > 0:20:15Great vintage stuff there from Rick.

0:20:15 > 0:20:18These days you'll find Shaun Hill cooking in my neck of the woods.

0:20:18 > 0:20:20He is a fantastic chef, well worth seeking out.

0:20:20 > 0:20:23Now, in recent weeks James has been bringing produce from his highly

0:20:23 > 0:20:26productive vegetable plot or allotment to the show,

0:20:26 > 0:20:28and, although he is away,

0:20:28 > 0:20:30he has left me a present, and I think it's because it

0:20:30 > 0:20:34is particularly hard to cook with. It is big cucumbers.

0:20:34 > 0:20:36LAUGHTER

0:20:36 > 0:20:39I know two recipes for cucumbers, both of which I'm doing today.

0:20:39 > 0:20:42Look at those boys. What do you do with cucumbers?

0:20:42 > 0:20:46I eat them with a salad, with a little bit of mint, olive oil.

0:20:46 > 0:20:48Delicious. With some salmon? Poached salmon? What else?

0:20:48 > 0:20:49I can't think of anything.

0:20:49 > 0:20:53Ken, got any ideas? Stir-fry with garlic and chilli.

0:20:53 > 0:20:54Wonderful. Really?

0:20:54 > 0:20:56Absolutely. A lot of love for cucumbers.

0:20:56 > 0:21:00Ordinarily I would use about that much of a cucumber, but I had to

0:21:00 > 0:21:03think around this and think of much bigger dishes, so we're going to do

0:21:03 > 0:21:07a cucumber soup, OK? End of season and all that.

0:21:07 > 0:21:09Still nice weather for chilled soup, I think.

0:21:11 > 0:21:14Or hot, in this case, with a little spiced cucumber pickle.

0:21:14 > 0:21:18OK. Let's get on. I'm going to try and find one I can use.

0:21:18 > 0:21:21A straight one. A straight one would be good.

0:21:21 > 0:21:22You grow these, don't you?

0:21:22 > 0:21:26Well, no, this is my first year of growing cucumbers, and my cucumber

0:21:26 > 0:21:29was about the size of what you would use.

0:21:29 > 0:21:32It was about this big and then I went away for work and it got eaten

0:21:32 > 0:21:37by slugs. That's a gherkin. LAUGHTER

0:21:37 > 0:21:39Right, OK. I'm just going to take some of this peel off.

0:21:39 > 0:21:43Tell us about EastEnders. You've left the show.

0:21:43 > 0:21:45I left the show... You're going back into it.

0:21:45 > 0:21:47Is that quite a tough gig to do?

0:21:47 > 0:21:49It is, really, because I left to have my babies.

0:21:49 > 0:21:52I've had twins and I was on maternity leave

0:21:52 > 0:21:55so I'm very much out of it. I've been away for quite a while, really.

0:21:55 > 0:21:59And now I'm going back, and I've been back for...

0:21:59 > 0:22:02If I'm on this week I've nearly been back for two months, but it's a very

0:22:02 > 0:22:06gentle entrance, really. Really? Not big, crashing music at the end?

0:22:06 > 0:22:10Not storming into the Square saving anyone from a fire or anything!

0:22:10 > 0:22:14Right. Coming back with Roly the dog. Wouldn't that be nice?

0:22:14 > 0:22:16I did like Roly.

0:22:16 > 0:22:17Um, yeah.

0:22:17 > 0:22:20What happened when you actually...?

0:22:20 > 0:22:24When I left, my husband had lied to me yet again, because that's what he

0:22:24 > 0:22:27does best, and my salon had been taken from me.

0:22:27 > 0:22:31The debt collectors were in and I stormed off.

0:22:31 > 0:22:34I tried to storm. I was obviously heavily pregnant at the time and

0:22:34 > 0:22:36hiding it all with Christmas bags.

0:22:36 > 0:22:39With what? Christmas shopping. We were shooting Christmas

0:22:39 > 0:22:41so I had big raincoats and lots of shopping bags

0:22:41 > 0:22:46in front of my 32-week bump with two babies in it.

0:22:46 > 0:22:49So I stormed off as much as you can when you're that big.

0:22:49 > 0:22:52Waddled. Waddled is more like it, to be honest.

0:22:52 > 0:22:56And now I like to think I'm floating back in.

0:22:56 > 0:22:59A lot lighter. Yeah. Well, not as light as I'd like to be.

0:22:59 > 0:23:04But, yeah, I'm coming back in with my new man I'm engaged to,

0:23:04 > 0:23:06a man called Greg. So we can expect lots of drama?

0:23:06 > 0:23:08We can eventually, yes.

0:23:08 > 0:23:10And how are you,

0:23:10 > 0:23:13when you read these scripts and some scriptwriter has gone, "Right,

0:23:13 > 0:23:15"I want this to happen and this to happen", do you find that hard?

0:23:15 > 0:23:17Yeah, like burying your husband alive. Yeah.

0:23:17 > 0:23:19Yeah, it can be a bit left-field.

0:23:19 > 0:23:22One week you'll think she's nice and so you're explaining to somebody,

0:23:22 > 0:23:26"She's mumsy, she's, you know, a little bit feisty.

0:23:26 > 0:23:29"Not a pushover, but she's like this and, you know..."

0:23:29 > 0:23:30And then next week you're trying to

0:23:30 > 0:23:33murder your husband and burying him in a wood.

0:23:33 > 0:23:35But then you dug him back up.

0:23:35 > 0:23:37I dug him up, so what's he complaining about?

0:23:37 > 0:23:40Not going to be happy with that, is he? He's lucky.

0:23:40 > 0:23:43It can be a bit left-field, but that's soap.

0:23:43 > 0:23:46It wouldn't be worth watching if it was just mundane, would it?

0:23:46 > 0:23:50I was friendly with a fella on Coronation Street on the other side,

0:23:50 > 0:23:53which we won't talk about, and he was so sick and tired.

0:23:53 > 0:23:56He played a very bad character, Charlie the builder,

0:23:56 > 0:23:58in Coronation Street. Oh, yeah.

0:23:58 > 0:24:01He played such a bad character, he got fed up with people stopping him

0:24:01 > 0:24:04in the street and having a go at him. I think it's much...

0:24:04 > 0:24:07Well, it's much more interesting to play someone nasty,

0:24:07 > 0:24:12because it's more fun, but if you play someone that's a bit nicer,

0:24:12 > 0:24:14like I do, you don't get so much hassle.

0:24:14 > 0:24:17And people kind of react to your character rather than you.

0:24:17 > 0:24:20Really nicely. Kids, particularly, kids cuddle me.

0:24:20 > 0:24:24She must be much more mumsy than I think.

0:24:24 > 0:24:29I get a really lovely reaction from the public, and it was quite sad,

0:24:29 > 0:24:32because my husband in the show did have an affair with a very young

0:24:32 > 0:24:34neighbour and daughter-in-law...

0:24:34 > 0:24:37How young? She was about 17, yeah.

0:24:38 > 0:24:41It was a terrible Christmas for Tanya. Forgivable.

0:24:41 > 0:24:42No, not forgivable at all!

0:24:42 > 0:24:46I buried him alive. And let that be a warning to you.

0:24:46 > 0:24:49It could happen for not buying a birthday present for your wife.

0:24:49 > 0:24:52Is that when you slapped him, you won the Best Slap award?

0:24:52 > 0:24:54I didn't realise there was an award for best slap.

0:24:54 > 0:24:58Nor did I until I got it. You know, there's one to be proud of.

0:24:58 > 0:25:00Not many people can say that.

0:25:00 > 0:25:02Right, so, over here,

0:25:02 > 0:25:06cucumber over there is in a colander, salted.

0:25:06 > 0:25:10Ideally salt it for about half an hour to an hour.

0:25:10 > 0:25:12I'm just chopping this up really roughly.

0:25:12 > 0:25:16In here I've got some chilli and garlic and olive oil.

0:25:16 > 0:25:20To that I'm going to add some banana shallots, some nice...

0:25:20 > 0:25:23We're going to use an onion. Have you ever made cucumber soup?

0:25:23 > 0:25:26No, I've not done anything else with a cucumber than in a salad, but I'm

0:25:26 > 0:25:29just wondering... So you salt it to take the water out?

0:25:29 > 0:25:32Exactly. I'm going to squeeze the life out of it in just a bit.

0:25:32 > 0:25:37It takes on a really nice sort of vibrant green colour, and over here,

0:25:37 > 0:25:40I'm going to put some rice wine vinegar

0:25:40 > 0:25:41or you could use white wine vinegar,

0:25:41 > 0:25:45caster sugar, so you've got a nice sort of sweet/sour kind of taste,

0:25:45 > 0:25:50and I've got some coriander seeds. So you basically dissolve the sugar.

0:25:50 > 0:25:52Let's just move that aside.

0:25:52 > 0:25:54Crush these toasted seeds.

0:25:55 > 0:25:57And then to that I'm going to add a little bit of chopped chilli

0:25:57 > 0:26:01at the end. So that's just a solution that you wash it with.

0:26:01 > 0:26:03So, they're quite strong flavours.

0:26:03 > 0:26:06Sometimes with something that's really mild people don't use so much

0:26:06 > 0:26:08strong stuff, do they?

0:26:08 > 0:26:09Totally. I kind of...

0:26:09 > 0:26:13As nice as they are, James, cucumbers are pretty bland.

0:26:13 > 0:26:14They need a little bit of help.

0:26:14 > 0:26:20So I'm using sort of big, strong flavours here to help things along.

0:26:20 > 0:26:24So sweat that off. Into that I've got the ends of the...

0:26:24 > 0:26:28all the bits of trim I'm not using from the other pickled cucumber.

0:26:28 > 0:26:32OK? That's quite a lot. Then you cook that down.

0:26:32 > 0:26:34Give that a stir around.

0:26:34 > 0:26:37Into that I've got some hot stock, chicken stock.

0:26:37 > 0:26:40Obviously, you don't have to use that. You could use veg stock.

0:26:40 > 0:26:43But the chicken gives it a nice sort of meaty quality.

0:26:43 > 0:26:45We know you like meat. Right.

0:26:46 > 0:26:48So, hot stock.

0:26:48 > 0:26:51That's pretty much it, and just let it tick over for a little bit.

0:26:51 > 0:26:54Now, away from EastEnders for a minute,

0:26:54 > 0:26:57you were in No Angels, which was quite a sort of cult drama,

0:26:57 > 0:27:02wasn't it? Yeah. And how was the move back into mainstream?

0:27:02 > 0:27:03Is that going to be difficult...

0:27:03 > 0:27:07It was very different. ..if you're known as a cult actress?

0:27:07 > 0:27:09They work in such a different way

0:27:09 > 0:27:11and it's definitely a different entity,

0:27:11 > 0:27:14apart from the fact there's not so much swearing in it and nothing's

0:27:14 > 0:27:17quite as rude as it would be on Channel 4.

0:27:17 > 0:27:21Yeah. Yeah, it's a different entity. And do you find it hard to get...?

0:27:21 > 0:27:24I guess that's your job, you're an actress,

0:27:24 > 0:27:27but jumping from one role to another in that sort of very different

0:27:27 > 0:27:31genre? I enjoy that diversity. I haven't moved around a lot.

0:27:31 > 0:27:34Obviously, I've been at EastEnders for a few years now but before that

0:27:34 > 0:27:37I had gone from No Angels to a period drama

0:27:37 > 0:27:39to quite diverse things.

0:27:39 > 0:27:42And that's all part of the flavour, isn't it?

0:27:42 > 0:27:45But you're working with a director on your new project

0:27:45 > 0:27:46about a cab company.

0:27:46 > 0:27:48Candy Cabs, yeah.

0:27:48 > 0:27:52That's one about these two women who set up an all-female cab company for

0:27:52 > 0:27:54women, run by women.

0:27:54 > 0:27:58Set up north. That was with the same director, Minkie Spiro.

0:27:58 > 0:28:01Fantastic director, and she directed No Angels, that I was in

0:28:01 > 0:28:05years ago, so I came out of my maternity leave a little bit early

0:28:05 > 0:28:07to go and do that. That's BBC One, later on in the year.

0:28:07 > 0:28:08That should be in the New Year.

0:28:08 > 0:28:12It's nice to have a relationship with a director you've worked with.

0:28:12 > 0:28:15I didn't even know what the part was or what the piece was when she

0:28:15 > 0:28:18mentioned it, and I went, "Yeah, I'll work for you again because

0:28:18 > 0:28:20"you're great." That's nice.

0:28:20 > 0:28:22OK, back to the soup.

0:28:22 > 0:28:27Up to the boil, tick it over for ten minutes or so, ideally,

0:28:27 > 0:28:30just to cook them down a little bit.

0:28:30 > 0:28:32But because they're so soft anyway,

0:28:32 > 0:28:35we've got hot stock here so we're going to blitz them up.

0:28:35 > 0:28:40I'm going to add most of the cucumber and a little bit of stock,

0:28:40 > 0:28:43because you don't want it too watery.

0:28:43 > 0:28:45Like it was in rehearsal.

0:28:45 > 0:28:46Right, OK.

0:28:46 > 0:28:52So, on with that. On with the lid. I'll try not to splash you.

0:28:52 > 0:28:56And then just adjust it by pouring in more liquor.

0:28:57 > 0:28:59OK. Right.

0:28:59 > 0:29:03A little bit of salt. Do you like chilli?

0:29:03 > 0:29:06Yeah. Yeah? Good. I've got a cold coming, as well, so I need to be

0:29:06 > 0:29:10able to taste this. Perfect. Let's go. A clean cloth.

0:29:10 > 0:29:12Let's go and rinse this, erm...

0:29:13 > 0:29:17..cucumber off. So here, OK,

0:29:17 > 0:29:22it's just starting to pull out the liquid from the cucumber.

0:29:22 > 0:29:26Get it in the tea towel and then just give it a really good squeeze.

0:29:26 > 0:29:31Just get as much of the liquid out as you can.

0:29:31 > 0:29:34And it will take a while, and the longer you leave it...

0:29:34 > 0:29:38I'm not sure I'm strong enough for that. I'm just doing it to show off.

0:29:38 > 0:29:40There you go. It's coming off now.

0:29:41 > 0:29:42OK. That's good.

0:29:42 > 0:29:47That's good. Right, so I think we're pretty much there.

0:29:47 > 0:29:49Just going to try that again.

0:29:50 > 0:29:53So, when you cook, do you leave a horrible mess like this?

0:29:53 > 0:29:57I do, actually. And I kind of live by the rule that if I'm doing the

0:29:57 > 0:30:00cooking, he can do the washing up so I don't really worry about it.

0:30:00 > 0:30:03Although it does end up staying until the next morning usually

0:30:03 > 0:30:06and then I do it anyway. Right.

0:30:06 > 0:30:09Let's get the cucumber out. Like so.

0:30:12 > 0:30:15OK. So, to that we'll add this liquor.

0:30:15 > 0:30:17This is just, like I say,

0:30:17 > 0:30:21a sweet/sour solution with those coriander seeds.

0:30:21 > 0:30:25This is a warm soup. Obviously chilled soup on a nice hot day,

0:30:25 > 0:30:27which it isn't particularly today...

0:30:27 > 0:30:31And then to that, a little bit of the chopped mint,

0:30:31 > 0:30:34chopped coriander, in there. Stir that about.

0:30:36 > 0:30:38And then...

0:30:38 > 0:30:41if I can just borrow that a sec... I don't want to slop soup over you.

0:30:44 > 0:30:47That smells good. That smells very fresh.

0:30:47 > 0:30:49Yeah, it does. I love this pickled cucumber.

0:30:49 > 0:30:55It goes really nicely with fish. We do it with cured duck, as well.

0:30:55 > 0:30:58It's nice. And this pickle keeps...

0:30:58 > 0:31:00It loses its colour slightly, but it still tastes great.

0:31:00 > 0:31:02You've still got a little bit of crunch to it.

0:31:02 > 0:31:05It'll keep for a little bit in the fridge.

0:31:05 > 0:31:11Here's the soup. Now, you could, if you wanted to,

0:31:11 > 0:31:14stick it through a sieve, just to make it super smooth.

0:31:15 > 0:31:20We like the rustic look today. You like rustic? Good. Good.

0:31:20 > 0:31:24Right, let's tidy that up a bit.

0:31:24 > 0:31:27OK. And then finally finish with -

0:31:27 > 0:31:31all chefs do - a little slug of oil. Like so.

0:31:32 > 0:31:34Right. There you go.

0:31:34 > 0:31:38How quick was that? Very quick! Round of applause! Right, OK.

0:31:38 > 0:31:41So, there you go. Try that. Cucumber soup, quick cucumber pickle.

0:31:41 > 0:31:43Now you know what to do with your bumper crop.

0:31:43 > 0:31:47I'm really surprised. Are you? In a good way? Yeah. I am. Genuinely.

0:31:47 > 0:31:49Yes, I didn't expect it to taste of cucumber

0:31:49 > 0:31:52after everything you've done to it!

0:31:52 > 0:31:54LAUGHTER

0:31:54 > 0:31:56I thought it's such a mild flavour you wouldn't actually taste

0:31:56 > 0:31:58that. It's lovely. It is.

0:31:58 > 0:32:01Pickled cucumber is lovely. Got a nice spiciness to it.

0:32:01 > 0:32:03I'm trying to liberate a little bit.

0:32:03 > 0:32:05Just put it on. There we go.

0:32:10 > 0:32:12Thanks, Matt. Two great ideas there.

0:32:12 > 0:32:15Let's face it, we've all been guilty of finding a bit of mouldy cucumber

0:32:15 > 0:32:18at the back of the fridge, but no excuses now with those recipes.

0:32:18 > 0:32:22Today we are taking a look back at some of the magnificent recipes from

0:32:22 > 0:32:23the Saturday Kitchen larder.

0:32:23 > 0:32:26Diana Henry is an award-winning food columnist,

0:32:26 > 0:32:29journalist, and has published countless cookery books.

0:32:29 > 0:32:33She's a woman of many talents, and for her debut appearance on

0:32:33 > 0:32:36Saturday Kitchen she had an award-winning recipe at the ready.

0:32:36 > 0:32:38No surprises there.

0:32:38 > 0:32:42Welcome to the show. Lovely to be here. I know you've been looking forward to it. What are you cooking?

0:32:42 > 0:32:45I am cooking roast pork chops with pears and red

0:32:45 > 0:32:48onions and potatoes and Roquefort butter on top.

0:32:48 > 0:32:49This is kind of like a dish,

0:32:49 > 0:32:51we talked about Sunday lunch, you throw it in the oven,

0:32:51 > 0:32:53go to the pub... I love that. ..and forget about it.

0:32:53 > 0:32:55You choose good ingredients, put it in something,

0:32:55 > 0:32:58stick it in the oven, let the oven do the work. I like that,

0:32:58 > 0:33:00just the application of heat and that's it.

0:33:00 > 0:33:03Right. What are we doing? I want you to do me potatoes.

0:33:03 > 0:33:06These are sliced thinly. And you want waxy ones.

0:33:06 > 0:33:08Those are very big for waxy ones, but, yeah.

0:33:08 > 0:33:12Do the potatoes about two millimetres thick...

0:33:12 > 0:33:14Do you not know how much that is?

0:33:14 > 0:33:16That's fine. That's OK.

0:33:16 > 0:33:18And the pears, it doesn't matter,

0:33:18 > 0:33:21they're never ripe when they're sold.

0:33:21 > 0:33:23Doesn't matter if they're hard

0:33:23 > 0:33:26because you're going to bake them for nearly an hour.

0:33:26 > 0:33:29Pork chops is a standby thing that mums always think about at the end

0:33:29 > 0:33:32of the day. "What are we going to do with a pork chop?"

0:33:32 > 0:33:34You are not using the standard pork chops, are you?

0:33:34 > 0:33:37I'm using spare rib pork chops because

0:33:37 > 0:33:38they've got more marbling.

0:33:38 > 0:33:42Look how lovely they are. And good, big ones, about 300g each.

0:33:42 > 0:33:45There you go. But this is real kind of...this is real manly food.

0:33:45 > 0:33:48I'm going to stop there because I'm about to lose my fingers on live TV

0:33:48 > 0:33:51and I'm going to stop. Is that enough?

0:33:51 > 0:33:53That's enough. That's good. Lovely. OK.

0:33:53 > 0:33:55You just want to stick those all in the bottom.

0:33:55 > 0:33:58Yeah. And then it's going to get cooked together.

0:33:58 > 0:34:00Can you cut me an onion into wedges, please?

0:34:00 > 0:34:03An onion into wedges. Yes.

0:34:03 > 0:34:06Everything's got to kind of cook round about the same time.

0:34:06 > 0:34:10Just literally chunks like that? Yeah, chunks like that.

0:34:10 > 0:34:12What are your findings once you've visited these pubs?

0:34:12 > 0:34:14Because you went literally as far...

0:34:14 > 0:34:16The far north of Scotland? Yeah, I went everywhere.

0:34:16 > 0:34:18Everywhere, yeah. What a tough job that is.

0:34:18 > 0:34:21Well, I had a two-year-old with me sometimes, so it wasn't always

0:34:21 > 0:34:24easy. You don't want to do that kind of thing with a two-year-old.

0:34:24 > 0:34:25What?! Yeah, in tow.

0:34:25 > 0:34:27He's now in rehab.

0:34:27 > 0:34:29LAUGHTER

0:34:29 > 0:34:32If you are watching, Dylan, don't do it.

0:34:32 > 0:34:34Literally, how has it changed?

0:34:34 > 0:34:38I wrote around about four years ago, and at that time kind of

0:34:38 > 0:34:41"gastro pub" meant people were doing passable Thai fishcakes, and now

0:34:41 > 0:34:44I've got to say I really think it's a place that great British cooking

0:34:44 > 0:34:47is being done. Chefs are getting pubs, as well, now.

0:34:47 > 0:34:50Yeah. I mean, it's kind of...

0:34:50 > 0:34:53If you haven't got lots of money and you're not famous already,

0:34:53 > 0:34:55that's the kind of place you can go

0:34:55 > 0:34:57and make your own stage and start there.

0:34:57 > 0:35:00They can do whatever they want and they've got pretty low overheads

0:35:00 > 0:35:03to start off and they see it as their own kind of stage.

0:35:03 > 0:35:06Gone are the days of the old, you know,

0:35:06 > 0:35:08the old Berni Inns in the '70s, prawn cocktail.

0:35:08 > 0:35:11Has it developed so much since then?

0:35:11 > 0:35:14In Yorkshire, a great place called the Pipe and Glass Inn do a posh

0:35:14 > 0:35:16prawn cocktail, so you get that kind of thing.

0:35:16 > 0:35:19You get really good versions of things like gammon and chips.

0:35:19 > 0:35:22I love that type of food. Comfort food, as well. Real comfort food.

0:35:22 > 0:35:25In the oven. Literally, the chops just go on with everything else.

0:35:25 > 0:35:29That's it. Yes. Thyme goes on. It's not difficult in any way.

0:35:29 > 0:35:33In the oven. And how long for? That goes in for about 45 minutes.

0:35:33 > 0:35:36It's heavy, this. It's a lot of pork, James.

0:35:36 > 0:35:3945 minutes? 45 minutes, but after 15 minutes take them out

0:35:39 > 0:35:42and put some brown sugar on the pears and turn the chops over. OK.

0:35:42 > 0:35:44There's a bowl there if you want to wash your hands. OK.

0:35:44 > 0:35:47Are you going to do this with a nice, simple butter?

0:35:47 > 0:35:50You don't have to, but I'll just fancy it up a bit.

0:35:50 > 0:35:51I'll do a Roquefort butter.

0:35:51 > 0:35:54You could do Stilton. Literally for 20 minutes.

0:35:54 > 0:35:55And then put some sugar,

0:35:55 > 0:35:58just a little bit on the tops but mostly on the pears so they

0:35:58 > 0:36:01caramelise nicely, get sweeter.

0:36:01 > 0:36:03We've got the walnuts going in here, toasted up.

0:36:03 > 0:36:06You don't need to put anything in the pan to do those. Just that.

0:36:06 > 0:36:09Absolutely. And then what are we doing here, then?

0:36:09 > 0:36:11Just a little simple... A watercress and chicory salad.

0:36:11 > 0:36:14This dressing's quite unusual that you put in here, as well.

0:36:14 > 0:36:17Do you think so? Why? It's not just walnut oil and vinegar but you've

0:36:17 > 0:36:19got cassis in there, as well? For a bit of sweetness.

0:36:19 > 0:36:21I like it. I think it just kind of lifts it.

0:36:21 > 0:36:23And walnut oil, I always use olive oil with it because walnut oil on

0:36:23 > 0:36:26its own is too strong. You just can't get away from the alcohol.

0:36:26 > 0:36:29You know, everybody says that about my recipes, actually.

0:36:29 > 0:36:31It does end up in there quite a lot. Funny, that.

0:36:31 > 0:36:33Don't go to a pub with him.

0:36:33 > 0:36:36A little bit of walnut oil, but we don't want too much of it.

0:36:36 > 0:36:38No, because it is strong. It's strong.

0:36:38 > 0:36:39OK. There you go.

0:36:39 > 0:36:42All you've got to do is mash this. Your butter should be soft.

0:36:42 > 0:36:44Yeah. They're great things, actually, savoury butters,

0:36:44 > 0:36:48don't you think, for fancying things up that are quite plain?

0:36:48 > 0:36:50One thing I read about you that's interesting...

0:36:50 > 0:36:53Yeah? Not only are you a writer, you write bits and pieces, but you're

0:36:53 > 0:36:57producing your own, or you're making your own, pizza oven in your garden.

0:36:57 > 0:37:00Now, I know a little bit about pizza ovens.

0:37:00 > 0:37:02Being a person that's British food, gastro pubs,

0:37:02 > 0:37:04what is it about a pizza oven?

0:37:04 > 0:37:08Well, you cannot make good pizza at home unless you've got...

0:37:08 > 0:37:13Most people's domestic ovens only get up to about 220 degrees.

0:37:13 > 0:37:16You have to cook them at 400. This is in a proper, proper pizza oven.

0:37:16 > 0:37:19A proper pizza oven. I went and did a course at River Cottage with

0:37:19 > 0:37:21Hugh Fearnley-Whittingstall on how to do it.

0:37:21 > 0:37:23We had one in the morning.

0:37:23 > 0:37:26How to build it? How to build a pizza oven.

0:37:26 > 0:37:28Why don't you just buy it off the internet?

0:37:28 > 0:37:31Because this is more fun, James. I bought mine off the internet.

0:37:31 > 0:37:35You bought yours off the internet? However, I'll hold my hands up.

0:37:35 > 0:37:36Before he talks about it,

0:37:36 > 0:37:39I did make it following the Italian instructions

0:37:39 > 0:37:40that came in a crate.

0:37:40 > 0:37:42It was a flat-pack pizza oven?

0:37:42 > 0:37:44It was. He set fire to it.

0:37:44 > 0:37:46He set fire to it. At his birthday party, he set fire to it.

0:37:46 > 0:37:49But unfortunately,

0:37:49 > 0:37:52the builders decided that it would be better to build a wood-burning

0:37:52 > 0:37:55pizza oven with a wooden roof. Over it? Yeah. Right.

0:37:55 > 0:37:57So the past three times I've lit it,

0:37:57 > 0:38:01I've got the world's most expensive pizzas, that were about ?400 each,

0:38:01 > 0:38:05because every time I fired it up it kept setting fire to the whole roof

0:38:05 > 0:38:07which we've now made of metal, so it doesn't work.

0:38:07 > 0:38:10Don't listen to your builders. Mine is still being built.

0:38:10 > 0:38:13Three months down the line. It takes a morning at River Cottage.

0:38:13 > 0:38:15It's taken me three months and it's still not finished.

0:38:15 > 0:38:19Anyway, so... There was 150 people at his birthday party, laughing,

0:38:19 > 0:38:22watching him run down the garden with the garden hose.

0:38:22 > 0:38:23Trying to cook pizzas. Putting it out.

0:38:23 > 0:38:25This is like being at my house at home.

0:38:25 > 0:38:27It's brilliant, this. Look at that.

0:38:27 > 0:38:30Isn't it good? Just looks proper, that, doesn't it?

0:38:30 > 0:38:32That's proper grub, Lawrence. Nice. Magic, magic, magic.

0:38:32 > 0:38:36Right. You've got the butter here. I've got the butter there.

0:38:36 > 0:38:38Do you want some tongs?

0:38:38 > 0:38:41No, I'll do this and use this.

0:38:41 > 0:38:43Pork ribs aren't expensive, either, are they?

0:38:43 > 0:38:46No. They're nice. All you want to do is ask the butcher to take the feet

0:38:46 > 0:38:48off. Look at those potatoes.

0:38:48 > 0:38:50Aren't they yummy? The pear and everything else.

0:38:50 > 0:38:53It is one of these dishes that you kind of like the old potatoes,

0:38:53 > 0:38:56and you dive in and eat the crusty bits around the edge.

0:38:56 > 0:38:58I love those bits that stick. I haven't done it neatly like you.

0:38:58 > 0:39:01I'll plate up. You do the cheffy thing.

0:39:01 > 0:39:04There you go. A bit of that. Butter. A bit of butter.

0:39:04 > 0:39:08There you go. Grab some butter, lift it on there so you can see.

0:39:08 > 0:39:10This is the little Roquefort butter.

0:39:10 > 0:39:12Got a salad on here.

0:39:12 > 0:39:15You need to put that on.

0:39:15 > 0:39:17Then what I'll do is I'll do a cheffy thing.

0:39:17 > 0:39:20We've got the blowtorch here. What are you doing with that?

0:39:21 > 0:39:23Is that really necessary?

0:39:23 > 0:39:25Melted butter.

0:39:25 > 0:39:27They just can't help themselves, can they?

0:39:27 > 0:39:30There we go. It's a good, good dish.

0:39:30 > 0:39:32And how easy was that?

0:39:32 > 0:39:34How easy is that? You could attempt that tomorrow at home.

0:39:34 > 0:39:36Just don't set fire to the onion like what I've done.

0:39:36 > 0:39:38Remind us what that is again.

0:39:38 > 0:39:42That is roast pork chops with pears and onions and potatoes and a little

0:39:42 > 0:39:45watercress salad and Roquefort butter.

0:39:45 > 0:39:47Fantastic. And next time she's on, she's going to make a pizza.

0:39:47 > 0:39:49There you go.

0:39:54 > 0:39:57A wonderful dish there. Right. Come on over here, Diana.

0:39:57 > 0:39:59There we go. Have a seat. It smells amazing.

0:39:59 > 0:40:03It smells delicious, the Roquefort and the pork.

0:40:03 > 0:40:04But that joint, in particular,

0:40:04 > 0:40:06is a really good one to look out for, as well, isn't it?

0:40:06 > 0:40:09Most people do that with a loin and it would be quite dry.

0:40:09 > 0:40:13Well, loin is fine but it just doesn't have as much flavour and you really want the kind of succulence.

0:40:13 > 0:40:15Especially if it is going to cook for that time.

0:40:15 > 0:40:19It's really juicy. Tell you what, being there with seasonal beetroot and stuff like that would be nice.

0:40:19 > 0:40:22Definitely. Beetroot. Candy beet, anything like that. I love beetroot.

0:40:22 > 0:40:24Really underrated, I think.

0:40:24 > 0:40:28What do you reckon? See, you're not waiting for anything,

0:40:28 > 0:40:30are you? Straight in there. I lost out last time.

0:40:30 > 0:40:33Something you would attempt at home? It is one of those dishes...

0:40:33 > 0:40:36We do a lot of tray bakes at home where you just bung a load of veg in.

0:40:36 > 0:40:40I do that. Chicken thighs. The things I can do with chicken thighs, you wouldn't believe.

0:40:45 > 0:40:48Now it's time for a culinary adventure with Mr Keith Floyd.

0:40:48 > 0:40:51He's in Cornwall today, and is kicking things off by celebrating

0:40:51 > 0:40:53the humble pilchard.

0:40:54 > 0:41:00MUSIC: Le Nozze di Figaro from The Marriage of Figaro by Mozart

0:41:04 > 0:41:06Why, whenever we come to Cornwall,

0:41:06 > 0:41:08and this whole programme is in Cornwall,

0:41:08 > 0:41:10does it always blow a gale?

0:41:10 > 0:41:13You might have gathered that my director has to throw a six before

0:41:13 > 0:41:15he starts thinking, especially when it comes to pilchardS.

0:41:15 > 0:41:19You remember the debacle the last time we tried to find them.

0:41:19 > 0:41:22Anyway, apart from the weather, he has got his act together,

0:41:22 > 0:41:24so here we go - pilchards, mark two.

0:41:25 > 0:41:28How are you? Sorry we missed you on the fish quay.

0:41:28 > 0:41:30In this sort of weather, I didn't stay very long.

0:41:30 > 0:41:31How's it going?

0:41:31 > 0:41:33This is the place to be. It certainly is.

0:41:33 > 0:41:34Pilchards. Right.

0:41:34 > 0:41:36Did you find anything? No, of course we didn't.

0:41:36 > 0:41:36Did you find anything? No, of course we didn't.

0:41:36 > 0:41:39No. The last time we went with some Cornish dogs, you see,

0:41:39 > 0:41:41old sea dogs, we caught three.

0:41:41 > 0:41:44That was all. They said we would catch tonnes of them but I haven't seen any.

0:41:44 > 0:41:45Well, they come and they go.

0:41:45 > 0:41:48The only way really to keep pilchards is to have them salted and

0:41:48 > 0:41:49this is how we do them in Cornwall.

0:41:49 > 0:41:51Like in that. Don't they look beautiful?

0:41:51 > 0:41:55Well, this is exactly the same way they've been done for the last just...

0:41:55 > 0:41:57Just over 100 years. This is the cask.

0:41:57 > 0:41:59The fish is salted and then pressed to get all the oil out.

0:41:59 > 0:42:02So, why can't I go to my local delicatessen and buy some?

0:42:02 > 0:42:04Well, we have a job selling them in England.

0:42:04 > 0:42:06It is a beautiful fish.

0:42:06 > 0:42:09Enzo, being Italian, knows how they are. We send the whole lot to Italy.

0:42:09 > 0:42:11Year after year, we send them to Italy and they love them.

0:42:11 > 0:42:14And the way the Italians do it, we had a lady in the shop last week,

0:42:14 > 0:42:17everybody knew how to do pilchards.

0:42:17 > 0:42:19How many of you know how to do pilchards?

0:42:19 > 0:42:20They don't, do they? That's it.

0:42:20 > 0:42:24This is one way of doing it. You take the head off, you just

0:42:24 > 0:42:27take the gut out. These are preserved with the gut in them.

0:42:27 > 0:42:29You must do it with the gut in.

0:42:29 > 0:42:31Flavour. It might upset you but that's what is happening.

0:42:31 > 0:42:34It is a salted fish, very similar in taste to an anchovy.

0:42:34 > 0:42:37You just wrap it up in tinfoil and put it in the embers of your fire.

0:42:37 > 0:42:39Richard, come to me, come to me.

0:42:39 > 0:42:43Because we've heard from Nick all about that kind of thing but how do we eat them?

0:42:43 > 0:42:46How do we prepare them? I want to introduce you to my friend Enzo.

0:42:46 > 0:42:48You saw his van earlier on today.

0:42:48 > 0:42:51Listen, Enzo. Thanks for letting us come here and cheers, by the way,

0:42:51 > 0:42:53because it's very nice to meet you. Nice to meet you.

0:42:53 > 0:42:57Tell me about what you do with pilchards.

0:42:57 > 0:43:01Well, in Naples, what we do is soak them in vinegar...

0:43:01 > 0:43:02for a couple of days.

0:43:02 > 0:43:04These are Nick's salted ones, aren't they?

0:43:04 > 0:43:06Yes. We don't do them in Italy.

0:43:06 > 0:43:08They all come from England.

0:43:08 > 0:43:13And we prepare them and after a couple of days, we prepare this as

0:43:13 > 0:43:15an hors d'oeuvres and you can mix them

0:43:15 > 0:43:18with anything you want, with potatoes,

0:43:18 > 0:43:22haricot beans, artichokes, and make a nice hors d'oeuvres.

0:43:23 > 0:43:28Years ago, in my father's time, when there was no television or nothing,

0:43:28 > 0:43:32people used to play cards and in the middle of the table, they would have

0:43:32 > 0:43:36pilchards or things like this with a good glass of red wine to go with it.

0:43:36 > 0:43:38Yes, because of course, again, you wouldn't drink...

0:43:38 > 0:43:42With a highly flavoured fish like this you wouldn't drink a delicate white wine,

0:43:42 > 0:43:43you want a rumbustious...

0:43:43 > 0:43:45And this Barbaresco is absolutely splendid, isn't it?

0:43:45 > 0:43:48A good one, yes. But antipasto, Richard, let me explain.

0:43:48 > 0:43:52Antipasto, of which this is one kind, there are many, many others.

0:43:52 > 0:43:56If you'd like to come over here, you can see some of the things that Enzo

0:43:56 > 0:44:00has prepared for us by way of hors d'oeuvres, by way of antipasto.

0:44:00 > 0:44:08Those are sardines fried, and in a sauce with garlic, mint, vinegar,

0:44:08 > 0:44:12a little bit of black pepper and you serve them cold.

0:44:12 > 0:44:14They look absolutely fantastic.

0:44:14 > 0:44:17Richard, look at this. This is brilliant. Mm.

0:44:19 > 0:44:24Garlic, mint, lemon juice and vinegar and oil into

0:44:24 > 0:44:28a fried sardine, which, at four and a half inches, becomes a pilchard.

0:44:28 > 0:44:29Didn't know that, did you?

0:44:31 > 0:44:33Bring on the next one. What have you got next?

0:44:33 > 0:44:35Peppers. Peperonata.

0:44:35 > 0:44:39Now, here's one for the vegetarians, that's for sure.

0:44:39 > 0:44:43Peppers cooked with onions, garlic,

0:44:43 > 0:44:47black olives, little bit of parsley,

0:44:47 > 0:44:50a little bit of oregano, just a touch of oregano.

0:44:52 > 0:44:54That, my dear gastronauts,

0:44:54 > 0:44:57should satisfy all of those of you who are vegetarians.

0:44:57 > 0:45:01Why have a pile of brown rice or stale spaghetti when you can have

0:45:01 > 0:45:03super-duper peppers cooked that way?

0:45:03 > 0:45:05That's absolutely brilliant - sunshine dish.

0:45:05 > 0:45:07The sunshine dish.

0:45:09 > 0:45:10Would you like to try some octopus?

0:45:10 > 0:45:11I would. I love octopus.

0:45:14 > 0:45:16That's octopus.

0:45:16 > 0:45:18They've got to be boiled

0:45:18 > 0:45:24and when you boil them, you put a cork in it. You put a cork in it?

0:45:24 > 0:45:26Yes. I don't know if it's superstition or something.

0:45:26 > 0:45:29I never try different because my mamma told me to do like that.

0:45:29 > 0:45:34And for the first 25 minutes, you don't take the lid off the saucepan

0:45:34 > 0:45:38because they get tough and they've got to be for 25 minutes like that.

0:45:38 > 0:45:42Brilliant. Now, superstition or it's because it's the way my mamma told me to do it? You must do it.

0:45:42 > 0:45:45Boil your octopus with a lid on it, with a cork inside.

0:45:45 > 0:45:50Essential. Then you strain it and make a wonderful dressing of peppers,

0:45:50 > 0:45:54lemon juice, parsley and garlic and boy, oh, boy, isn't this fun?

0:45:54 > 0:45:57I tell you another thing. Richard, come down to my plate.

0:45:57 > 0:46:02You see I have mixed my fish and my peppers and my octopus and the

0:46:02 > 0:46:06essential thing here is a piece of bread to dip up the sauces with

0:46:06 > 0:46:08because, you know - come back to me, my dear -

0:46:08 > 0:46:11one of the things I find really sad about English cooking,

0:46:11 > 0:46:16we spend more time on our place settings and our elegant crystal

0:46:16 > 0:46:20and our fine decanters than we do on what's actually on the plate so this is the way to eat,

0:46:20 > 0:46:24my friends. I hope you are enjoying it like we are.

0:46:27 > 0:46:28Pilchard.

0:46:31 > 0:46:33Red mullet.

0:46:35 > 0:46:37And some prawns.

0:46:39 > 0:46:41Now, what I do, I usually...

0:46:43 > 0:46:45..finish the dress...

0:46:46 > 0:46:47..in the sauce.

0:46:49 > 0:46:54It's oil, garlic, vinegar, parsley, and mint.

0:46:55 > 0:46:58It is absolutely ready for you to try, Keith.

0:46:58 > 0:47:00Oh, Enzo, Enzo, Enzo.

0:47:00 > 0:47:02That is fantastic, thank you very much.

0:47:02 > 0:47:04And use your fingers. I will.

0:47:04 > 0:47:07I will. Because people spend too much time eating with a knife and fork.

0:47:07 > 0:47:10Prawns should be eaten with the finger.

0:47:10 > 0:47:14Actually, it's quite true, you know. This is how you eat a prawn.

0:47:14 > 0:47:17You rip off the head, even though it's burning my little artists' fingers.

0:47:17 > 0:47:19Peel off the skin. I don't feel anything.

0:47:19 > 0:47:22You feel no pain? No. There is no pain in good fun, is there?

0:47:24 > 0:47:28Beautiful. And this is courgette.

0:47:29 > 0:47:33The stuffing is the same as they do in Naples with the cannelloni.

0:47:33 > 0:47:37Instead to use pasta, I use courgette.

0:47:37 > 0:47:41It looks more interesting and the stuffing is...

0:47:41 > 0:47:45You saute the onions and put mincemeat in it, white wine,

0:47:45 > 0:47:49salt and pepper and then you mix with cheese.

0:47:49 > 0:47:51Mozzarella, Cheddar, Parmesan.

0:47:52 > 0:47:54And you stuff the courgettes and you bake it again.

0:47:55 > 0:47:58Sorry about that. Bye. If the pictures don't tell you,

0:47:58 > 0:48:00I can't.

0:48:13 > 0:48:16And here's another one of me having a bracing stroll along the cliffs to

0:48:16 > 0:48:20clear my head before meeting the restaurant owner Ann Long.

0:48:20 > 0:48:22Actually, I don't like walking.

0:48:22 > 0:48:25They make me do it to satisfy the director's obsession with tin mines

0:48:25 > 0:48:28and landscapes. I reckon he thinks he's David Lean.

0:48:28 > 0:48:31# The king was in his counting house

0:48:31 > 0:48:33# Counting out the money

0:48:33 > 0:48:35# I am in the kitchen... #

0:48:35 > 0:48:38Yes, as a matter of fact, hello, I am in a counting house.

0:48:38 > 0:48:41I am, in fact, in the Count House at Botallack, right on

0:48:41 > 0:48:44the edge of Cornwall with the sea over there and the wind blowing us

0:48:44 > 0:48:47all over the place. And today I'm going to cook you a rabbit because

0:48:47 > 0:48:50my director tells me, I don't believe everything he says,

0:48:50 > 0:48:53but he says all tin miners used to eat rabbit in the olden days.

0:48:53 > 0:48:56But we don't eat them any more and that's a great shame because they

0:48:56 > 0:48:58are a cheap and economical and quite delicious thing.

0:48:58 > 0:49:02So, Richard, if you'd like to come down on my ingredients, I will explain

0:49:02 > 0:49:05what we are going to have. First of all we need some chopped fatty bacon,

0:49:05 > 0:49:07some finely diced carrot...

0:49:07 > 0:49:09Ha-ha! That's not carrot, is it?

0:49:09 > 0:49:10That's onion!

0:49:10 > 0:49:12LAUGHTER

0:49:12 > 0:49:15Never mind. It doesn't matter. We all make mistakes like that.

0:49:15 > 0:49:18Anyway, if you can't tell the difference between onion and carrot,

0:49:18 > 0:49:20switch over to Sesame Street or back to Crossroads or whatever you were

0:49:20 > 0:49:23up to. Anyway. Rabbit.

0:49:23 > 0:49:28Then a bay leaf, fresh rosemary, chervil and some thyme.

0:49:28 > 0:49:31Some prunes which we've had soaking in white wine, but you could soak

0:49:31 > 0:49:33them in tea or water if you wanted to.

0:49:33 > 0:49:36We're going to need a drop of Cognac later and a bit of white wine for

0:49:36 > 0:49:39cooking in. Then I've rolled up some butter and flour,

0:49:39 > 0:49:42later for thickening the sauce.

0:49:42 > 0:49:44Parsley, tomato puree,

0:49:44 > 0:49:48finely chopped garlic and the liver and heart from the rabbit,

0:49:48 > 0:49:50which we will put into the sauce.

0:49:50 > 0:49:54OK. OK, Richard, come on over and we'll get things going a little bit.

0:49:54 > 0:49:56This is the pan that it's all going to go in.

0:49:56 > 0:49:59With a quick slurp here and a quick slurp there.

0:49:59 > 0:50:00In we get the bacon.

0:50:00 > 0:50:03Maximise the speed of the gas.

0:50:03 > 0:50:06That's all right. In with the onions.

0:50:08 > 0:50:10And in with the carrot.

0:50:10 > 0:50:12In a few moments, those will start to bubble away.

0:50:14 > 0:50:16They're not going to, are they?

0:50:16 > 0:50:19Sorry about that. Bit of a slow takeoff.

0:50:19 > 0:50:20I wasn't really up to frying speed.

0:50:20 > 0:50:23Anyway, we are now. Everything is going fine.

0:50:23 > 0:50:26As you can see, it's bubbling nicely away. Turning golden.

0:50:26 > 0:50:28And it's at this stage... Ow! I've just burnt myself!

0:50:28 > 0:50:30That will delight you, won't it?

0:50:30 > 0:50:32Put the rabbit in, like this...

0:50:35 > 0:50:37..with the oil and bacon...

0:50:39 > 0:50:42..and bits of onion. Stay there please, Richard.

0:50:42 > 0:50:44A quick grind of pepper over all of that.

0:50:47 > 0:50:48Like so.

0:50:53 > 0:50:57Brown these off very quickly and then...

0:50:59 > 0:51:03..because this is the good, slightly fun way of doing things,

0:51:03 > 0:51:05in we go with the...

0:51:05 > 0:51:08There we are. Wey!

0:51:12 > 0:51:14In with the garlic.

0:51:15 > 0:51:17In with our bay leaf.

0:51:19 > 0:51:20A little bit of rosemary.

0:51:21 > 0:51:23Little bit of thyme.

0:51:23 > 0:51:26And a little bit of chervil.

0:51:26 > 0:51:28Doesn't that look really attractive?

0:51:30 > 0:51:31Little bit of parsley.

0:51:32 > 0:51:33In with our prunes.

0:51:35 > 0:51:36Like that.

0:51:38 > 0:51:42A drop of white wine. I hope you can hear me above all this sizzling

0:51:42 > 0:51:47and sozzling. A little bit of white wine.

0:51:47 > 0:51:49A tiny bit of tomato puree.

0:51:49 > 0:51:50Stir that in.

0:51:57 > 0:51:58Like so.

0:52:01 > 0:52:04And then a tiny pinch of salt into the sauce.

0:52:06 > 0:52:09Our rabbit liver to give the stock flavour,

0:52:09 > 0:52:13and we now just let that simmer gently away,

0:52:13 > 0:52:15turning from time to time.

0:52:15 > 0:52:18Richard, come back because I think they've seen enough of that, do you?

0:52:18 > 0:52:20I haven't got all day.

0:52:20 > 0:52:22Let that simmer gently now for about, I don't know, 35 minutes.

0:52:22 > 0:52:24Every now and again, turn the rabbit over.

0:52:24 > 0:52:26I'm going for a walk in the countryside.

0:52:26 > 0:52:28Actually, I'm going down to the pub for a quick one.

0:52:28 > 0:52:31You're going for a walk round the countryside or whatever these

0:52:31 > 0:52:33whimsical and brilliant directors dream up for you.

0:52:33 > 0:52:35It'll probably be a jog across the moors for all I know.

0:52:35 > 0:52:37And I'll see you in a little while.

0:52:39 > 0:52:41SLAPSTICK MUSIC

0:52:58 > 0:53:01A lot of you think I have a fantastically good time just drifting around

0:53:01 > 0:53:03the South West of England, cooking,

0:53:03 > 0:53:06eating and drinking and stuff like that.

0:53:06 > 0:53:09I mean, sometimes I just can't think of what to say and today is one of

0:53:09 > 0:53:12those things. I don't really know how to introduce this rabbit which

0:53:12 > 0:53:14I've cooked. I know it's cooked properly,

0:53:14 > 0:53:17I know it's delicious and I'm a bit worried that my friend Ann here,

0:53:17 > 0:53:20halfway through the cooking told me, "I don't like meat with bones on."

0:53:20 > 0:53:22I don't know how to get over that.

0:53:22 > 0:53:24Ann, never mind all of that. Yes.

0:53:24 > 0:53:27Would you please try it? Despite the fact that you are a bit worried

0:53:27 > 0:53:32about the bones? I know your style of cooking is much more refined than

0:53:32 > 0:53:34my style of cooking, isn't it?

0:53:34 > 0:53:35Not any better, though.

0:53:36 > 0:53:39What are you doing after the show?

0:53:39 > 0:53:42Tell me a bit about the way you like to cook.

0:53:42 > 0:53:48I really find bones very irritating and I think that reflects in all of

0:53:48 > 0:53:50my cooking and so I would tend...

0:53:50 > 0:53:51Mind you, that looks beautiful.

0:53:51 > 0:53:53Thank you. Very nice indeed.

0:53:53 > 0:53:56I would tend to bone a rabbit...

0:53:57 > 0:54:02..and then cook it and then slice it so you have a stuffing with the skin

0:54:02 > 0:54:04all around it. I must say,

0:54:04 > 0:54:08I agree with you but you are a professional and dedicated cook.

0:54:08 > 0:54:12A lot of people don't have time for what they think is that prissy

0:54:12 > 0:54:14approach to things.

0:54:14 > 0:54:17And I would... What would you say about the fact it would be better

0:54:17 > 0:54:21that they made use of the simple ingredients like a rabbit at least...

0:54:21 > 0:54:25I think the difference is that that is superb but people are paying to

0:54:25 > 0:54:27come and eat my food...

0:54:27 > 0:54:31Precisely. ..and so therefore I feel that I owe it to people to present

0:54:31 > 0:54:35it and spend a lot of time on cooking it and preparing it.

0:54:35 > 0:54:38A lot of kids... One of the funny things about the Floyd programmes is

0:54:38 > 0:54:41we've attracted the attention of children

0:54:41 > 0:54:45from seven years old to young college students and things, who are

0:54:45 > 0:54:48really desperately enthusiastic about the cooking and eating but it

0:54:48 > 0:54:52seems to me they are not going to have a lot of chance in getting to open their own

0:54:52 > 0:54:54restaurant because no-one is really encouraging them.

0:54:54 > 0:54:56What can we do for kids?

0:54:56 > 0:54:58Oh, no. I think today,

0:54:58 > 0:55:04you ought to encourage youngsters to help and I've been onto the

0:55:04 > 0:55:08Master Chefs Association and they are trying to encourage youngsters to come and

0:55:08 > 0:55:10learn to cook in kitchens.

0:55:10 > 0:55:14I would like to go and cook in famous chefs' kitchens.

0:55:14 > 0:55:16I'm sure that nobody who really...

0:55:16 > 0:55:19Anybody that really enjoys cooking,

0:55:19 > 0:55:23they would love to show youngsters how to do things.

0:55:23 > 0:55:27I think that I get so enthusiastic about it that I would love somebody

0:55:27 > 0:55:30to come and bang on the door, and then you would show them all

0:55:30 > 0:55:33about it. I haven't got a deep freeze full of...inexaustable things.

0:55:33 > 0:55:35Oh! Hooray to that!

0:55:35 > 0:55:37A lot of you could take a lesson from that, OK?

0:55:37 > 0:55:39This place is in the middle of nowhere.

0:55:39 > 0:55:41In fact, only halfway in the middle of nowhere,

0:55:41 > 0:55:43because the rest of doesn't exist, if you see what I mean.

0:55:43 > 0:55:45She hasn't got a deep freeze.

0:55:45 > 0:55:48Too many people live out of the deep freeze, don't they?

0:55:48 > 0:55:52I think so. And they make too much use of microwaves.

0:55:52 > 0:55:55You've got... That's my advertising contract gone. Never mind.

0:55:55 > 0:55:58LAUGHTER

0:56:02 > 0:56:04You've got to love that man, don't you?

0:56:04 > 0:56:06And as ever, on Best Bites,

0:56:06 > 0:56:10we're looking back at some of the best recipes from the Saturday Kitchen library.

0:56:10 > 0:56:11Still to come in today's edition...

0:56:11 > 0:56:14Gennaro Contaldo and Nathan Outlaw battle it out at the

0:56:14 > 0:56:16Omelette Challenge hobs. But how did they do?

0:56:16 > 0:56:19Find out in just a few minutes.

0:56:19 > 0:56:22Hairy Biker Dave Myers is plating up some wonderful water buffalo with

0:56:22 > 0:56:25a biscuity bone marrow crust.

0:56:25 > 0:56:29He serves it with baby carrots and wonderful, golden fondant potato.

0:56:29 > 0:56:31And Gregg Wallace faces his food heaven or food hell.

0:56:31 > 0:56:35Did he get his food heaven, pot roast lamb with mash and mint sauce?

0:56:35 > 0:56:38He'd love that. Or did he get his dreaded food hell -

0:56:38 > 0:56:41sweet potato tagine and lemon couscous?

0:56:41 > 0:56:44Find out Mr Wallace's fate at the end of the show.

0:56:44 > 0:56:47Now, this next recipe is one of my favourites.

0:56:47 > 0:56:49And it takes me back to my time in sultry Malaysia.

0:56:49 > 0:56:52When I came in to cook this on Saturday Kitchen,

0:56:52 > 0:56:54it was a very cold day in January,

0:56:54 > 0:56:58so it just proves it really can be enjoyed all-year round.

0:56:58 > 0:57:00I hope you like it.

0:57:00 > 0:57:02G'day. How are you? Very good.

0:57:02 > 0:57:05Because it's cold... Because it is cold. It's really cold.

0:57:05 > 0:57:09And people like curry, I'm going to make a big pot of noodle curry.

0:57:09 > 0:57:13It starts off with the Holy Trinity, ginger, shallots, and garlic.

0:57:13 > 0:57:17Some curry paste, which you can buy in tubs from supermarkets.

0:57:17 > 0:57:20Coconut milk, noodles, beansprouts and some clams.

0:57:20 > 0:57:23Going to finish up with the chilli and some spring onions. OK.

0:57:23 > 0:57:25So, could you squash the garlic for me?

0:57:25 > 0:57:27Slice that. Slice that and do this?

0:57:27 > 0:57:28I will peel this ginger.

0:57:28 > 0:57:30You know, it's that thing, isn't it,

0:57:30 > 0:57:32of trying to stay warm at this time of year?

0:57:32 > 0:57:34So, why Malaysia for you, then?

0:57:34 > 0:57:37I've just been on a big journey in Malaysia and I have done a whole

0:57:37 > 0:57:42series out there and we are out at eight o'clock on Good Food channel every night

0:57:42 > 0:57:45this week and, you know, around quite a lot.

0:57:45 > 0:57:47But it's a journey of a lifetime, really.

0:57:47 > 0:57:50Yeah. Because I didn't really know a lot about Malaysian food.

0:57:50 > 0:57:51I know nothing about it.

0:57:51 > 0:57:53Is it like Thai, or not?

0:57:53 > 0:57:56Well, the flavours of Asia, definitely -

0:57:56 > 0:57:58ginger and garlic and lemongrass and things like that.

0:57:58 > 0:58:01But the interesting thing about Malaysia is they don't use fresh

0:58:01 > 0:58:04coriander. They use of a lot more, sort of, pungent, stronger flavours,

0:58:04 > 0:58:08but it is actually really simple and, as you see in this recipe itself,

0:58:08 > 0:58:11this recipe... It's not very many ingredients, and that is the wonder of it.

0:58:11 > 0:58:13I think it's really cool.

0:58:13 > 0:58:16But the great thing about Malaysian food is the street food.

0:58:16 > 0:58:18The street food is unbelievable.

0:58:18 > 0:58:19Is that all over Malaysia, then?

0:58:19 > 0:58:22Everywhere. Everywhere you go, there is just street food,

0:58:22 > 0:58:24but what they do, the vendors,

0:58:24 > 0:58:27the street food vendors specialise only in one thing.

0:58:27 > 0:58:28They only cook one thing.

0:58:28 > 0:58:32So you might have a woman on the street who has been cooking the same

0:58:32 > 0:58:35thing for 20 years, which means it's fantastic.

0:58:35 > 0:58:37Yeah. I mean, just absolutely delicious.

0:58:37 > 0:58:40That's where this comes from. You buy this sort of noodle dish on the street.

0:58:40 > 0:58:42So, shallots.

0:58:42 > 0:58:44When you peeled that, you did that with a spoon.

0:58:44 > 0:58:46Peel your ginger with a spoon -

0:58:46 > 0:58:48that was one of my greatest tricks while I was away.

0:58:48 > 0:58:50Just use a spoon, rather than a knife,

0:58:50 > 0:58:52and then you don't lose too much ginger.

0:58:52 > 0:58:54So, in here, ginger...

0:58:55 > 0:58:56..and...

0:58:57 > 0:58:59Ginger and shallots.

0:58:59 > 0:59:01Lovely and warming - a little bit of oil, just fry it.

0:59:01 > 0:59:03Add to that the garlic.

0:59:03 > 0:59:05More garlic. Garlic in there, please, young man.

0:59:05 > 0:59:08I haven't finished yet. Come on, it's going to get cold.

0:59:08 > 0:59:10All right. Let's go.

0:59:10 > 0:59:13There you go. Right, that goes in there.

0:59:13 > 0:59:14Then, to that,

0:59:14 > 0:59:17when it is half-done, add your curry paste.

0:59:17 > 0:59:19Now, as I say, curry paste like this, buy it in tubs.

0:59:19 > 0:59:23You can make it - you can make recipes out of books, your book, my book,

0:59:23 > 0:59:25people's books, all over the place - but you can...

0:59:25 > 0:59:27People's books? Well, you know, people's books.

0:59:27 > 0:59:30Lots of people's books. There are a lot of books out there, aren't there?

0:59:30 > 0:59:32Not as good as your book or my book, but...

0:59:32 > 0:59:34And...

0:59:34 > 0:59:36All you do is just buy a tub of it.

0:59:36 > 0:59:39This is a, sort of, red curry paste.

0:59:39 > 0:59:42You mix it together with the onions and the ginger,

0:59:42 > 0:59:45just until it becomes fragrant.

0:59:45 > 0:59:49Now, if you wonder about curry paste, if it is cooked enough,

0:59:49 > 0:59:51you can sort of... If you breathe it in and smell it,

0:59:51 > 0:59:54if it gets acrid on the back of your throat,

0:59:54 > 0:59:55then you need to cook it a little bit more.

0:59:55 > 0:59:58So that...

0:59:58 > 1:00:00See that? Put it over here.

1:00:00 > 1:00:03It's not good, is it? See, there you go.

1:00:03 > 1:00:04That's the way to do it.

1:00:04 > 1:00:07That's it, see? That's not cooked ready yet.

1:00:07 > 1:00:09No, it needs a bit more.

1:00:09 > 1:00:11Clams...

1:00:11 > 1:00:14Needs two more minutes. I can't see them.

1:00:14 > 1:00:15Some clams. Just put them in.

1:00:15 > 1:00:18Soak them in water overnight, because they are a bit salty.

1:00:18 > 1:00:20You all right, love? Yeah, fine. Oh, poor thing.

1:00:20 > 1:00:23I made him cry. Do you want me to go and help with the spring onions?

1:00:23 > 1:00:26You will have to take over. You know what is even worse?

1:00:26 > 1:00:28I have washed my hands with the chilli and I've just...

1:00:28 > 1:00:30Oh! Sorry! Carry on. Got to bring in the reserves.

1:00:30 > 1:00:32It all right, it's fine. Add to this...

1:00:32 > 1:00:33Just give you a hand, James.

1:00:33 > 1:00:35I genuinely can't see anything. You all right?

1:00:35 > 1:00:38Yeah, no, I'm great. That's fine.

1:00:38 > 1:00:41You want back in? First day on the show, it's good, that, isn't it?

1:00:41 > 1:00:44So, now, clams go in here.

1:00:44 > 1:00:46Give the clams a lovely... There.

1:00:46 > 1:00:48John, you're all right, I got it. There you go, Chef.

1:00:48 > 1:00:50Thank you. Noodles.

1:00:50 > 1:00:52Now, you buy these noodles, just made...

1:00:52 > 1:00:55Noodles... I'm looking at the noodles.

1:00:55 > 1:00:57Don't cut your finger off, now. Yeah.

1:00:57 > 1:00:59Add the noodles to the hot water, just to heat them up.

1:00:59 > 1:01:02I'm getting rid of that cloth. Yeah, get rid of that cloth.

1:01:02 > 1:01:04Wow, it is all about him, isn't it?

1:01:04 > 1:01:07It's all about him. Carry on.

1:01:07 > 1:01:11Clams, onions, garlic, shallot, curry paste, a little bit of fish sauce,

1:01:11 > 1:01:13to make it a little bit more potent.

1:01:13 > 1:01:14Add to that then coconut milk.

1:01:16 > 1:01:18A tiny bit of water.

1:01:19 > 1:01:21And then the lid goes on top.

1:01:21 > 1:01:26Altogether, the lid goes on top, and you let the clams open up.

1:01:26 > 1:01:28What noodles are those, then?

1:01:28 > 1:01:31What have you got there? These are called oi noodles, or oil noodles...

1:01:31 > 1:01:33You are making this up. No, I'm not.

1:01:33 > 1:01:35Oi noodles?! Oi - O-I.

1:01:35 > 1:01:37Not as in, "Oi, noodle!"

1:01:37 > 1:01:40"Oi!" No, they're called oil noodles, oi noodles.

1:01:40 > 1:01:43But you buy them now in the supermarket, packs of, like, ready-made...

1:01:43 > 1:01:45And they are all greasy and oily around the outside.

1:01:45 > 1:01:47Are you sure? I'm positive.

1:01:47 > 1:01:49Oi noodles. Are you cleaning up my mess?

1:01:49 > 1:01:51Yeah. Honestly?

1:01:51 > 1:01:54You will make somebody a great mum.

1:01:54 > 1:01:56All right, OK, fair enough.

1:01:56 > 1:01:57Noodles are heating up...

1:01:57 > 1:01:59CLATTER OF POTS

1:01:59 > 1:02:02All right, already! All right already.

1:02:02 > 1:02:04OK, so now, in there...

1:02:04 > 1:02:07What I like about this dish, this is real-time.

1:02:07 > 1:02:09This takes ten minutes to cook and that is it.

1:02:09 > 1:02:11And you know, making a curry from scratch,

1:02:11 > 1:02:13people think it'll take a really long time.

1:02:13 > 1:02:16If you fire that curry paste off enough and you don't stick your head in it,

1:02:16 > 1:02:19you're all right. Don't do that, that's not a good idea.

1:02:19 > 1:02:21Once it comes to the boil, they will open up.

1:02:21 > 1:02:23Right. But they have got to come to the boil.

1:02:23 > 1:02:25Where else did you go in Malaysia, then?

1:02:25 > 1:02:28What I did was we went to Kuala Lumpur first, which is...

1:02:28 > 1:02:31People think it's the capital. Or KL, as people like to call it.

1:02:31 > 1:02:34Where are those...

1:02:34 > 1:02:35The towers? Where are they? The big towers?

1:02:35 > 1:02:39That's Kuala Lumpur. Kuala Lumpur. So, that's sort of the big city.

1:02:39 > 1:02:41Yeah. But the incredible thing about Malaysia is these three cultures.

1:02:41 > 1:02:44There's Indian, there's Malaysian, and there's Chinese.

1:02:44 > 1:02:45And the Malaysians...

1:02:45 > 1:02:48The Indians and Chinese were brought there because of the tin mines.

1:02:48 > 1:02:51The Chinese knew how to get the tin out of the river,

1:02:51 > 1:02:52but the Indians were the workers,

1:02:52 > 1:02:54and they have all settled there and they have, sort of,

1:02:54 > 1:02:57made this country their own. So you have got the influence of India,

1:02:57 > 1:02:59the influence of China and the Malaysian food,

1:02:59 > 1:03:01and that is why the food is amazing.

1:03:01 > 1:03:03This is called filling in for 90 seconds while the clams open.

1:03:03 > 1:03:05Yeah, that's right!

1:03:05 > 1:03:08Well, you know, we don't get much of a chance to have a chat, do we?

1:03:08 > 1:03:10We don't. Tell us about MasterChef, then.

1:03:10 > 1:03:13Are you doing that? Well, you're obviously doing that, but the new series,

1:03:13 > 1:03:15when does that start? Well, you see this tan of mine?

1:03:15 > 1:03:17That little bit of radiance around the face?

1:03:17 > 1:03:19We have just been on a secret mission.

1:03:19 > 1:03:21What, sunbed? No!

1:03:21 > 1:03:23With MasterChef - we've been out to do something really cool.

1:03:23 > 1:03:26We're filming at the moment and we finish up filming at the end of the

1:03:26 > 1:03:27month. A secret mission?

1:03:27 > 1:03:30A secret mission. And you come back with a tan.

1:03:30 > 1:03:32That narrows it down. Obviously not here.

1:03:32 > 1:03:33Not here, no, no.

1:03:33 > 1:03:37That's right. So, yes, MasterChef continues - 12 years, James.

1:03:37 > 1:03:40Almost as long as you've been doing this.

1:03:40 > 1:03:41Ten years. Are you ten this year?

1:03:41 > 1:03:43Ten years, yeah.

1:03:43 > 1:03:45God. You look very well on it, don't you?

1:03:45 > 1:03:47We are nearly done, nearly done, almost there.

1:03:47 > 1:03:50Look, there you go. Right - so, that's it.

1:03:50 > 1:03:52The clams start to open up -

1:03:52 > 1:03:54look, they are opening, they are open.

1:03:54 > 1:03:57We are there. Honestly, you do worry too much.

1:03:57 > 1:04:00Some of these noodles. Do you want to drain them?

1:04:00 > 1:04:04No - just pick them up. The reason that I've got the water in this is just to

1:04:04 > 1:04:07thin the sauce down, because coconut milk can become a bit too thick and sickly.

1:04:07 > 1:04:10So just drop some water in. And if it is too spicy...

1:04:10 > 1:04:11You add more coconut milk.

1:04:11 > 1:04:14All right. Don't do anything else, just add more coconut milk.

1:04:14 > 1:04:16Up to the boil it comes.

1:04:16 > 1:04:18Give it a little bit of a mix around - there you go.

1:04:21 > 1:04:24I'm showing off, there, that's fun.

1:04:24 > 1:04:27Do that. Put a load of noodles in there.

1:04:27 > 1:04:31Look at that - steaming hot curry, spicy...

1:04:31 > 1:04:34Like you say, you can do this with mussels, you can do this with prawns.

1:04:34 > 1:04:38Whatever you like - the deal is it's just a really, really,

1:04:38 > 1:04:42really good sauce with noodles and you could put in chicken if you

1:04:42 > 1:04:44wanted to.

1:04:44 > 1:04:46But the great thing is with clams, you get the salty,

1:04:46 > 1:04:49lovely taste of the sea. Spring onions,

1:04:49 > 1:04:54some beanshoots, and then a proper, man's portion of chilli, James.

1:04:54 > 1:04:55A man's portion, yeah?

1:04:55 > 1:04:58For you. Give us the name of this dish, then.

1:04:58 > 1:05:00Curry me with clams.

1:05:00 > 1:05:01There you go.

1:05:06 > 1:05:09My eyes have now come back to normal.

1:05:09 > 1:05:10Right. What, bloodshot?

1:05:10 > 1:05:13Yes, exactly! That's not all for me, surely?

1:05:13 > 1:05:14That's just for you, that is.

1:05:14 > 1:05:17Flipping heck! We've been cooking some more...

1:05:17 > 1:05:19Yeah. It's huge! I don't know where you start with that one.

1:05:19 > 1:05:22I know. Like you say, with the prawns, again they will take two,

1:05:22 > 1:05:25three minutes, something like that? They don't take long at all.

1:05:25 > 1:05:26I mean, prawns take a couple of minutes.

1:05:26 > 1:05:28The sauce, once it's hot, you're done.

1:05:28 > 1:05:30Get stuck in, OK? Please.

1:05:30 > 1:05:32And the fish sauce, not too much fish sauce.

1:05:32 > 1:05:34No, because of the salt, the salt that is in there already.

1:05:34 > 1:05:37You have got the salt from the sea, so you don't really need very much.

1:05:37 > 1:05:39People can add more seasoning to it if they want.

1:05:39 > 1:05:41You know, that is the great thing about the food.

1:05:41 > 1:05:43Putting the clams in water, that's a good tip for people,

1:05:43 > 1:05:46if they are going to... Yes, just to seep them and get rid of all the

1:05:46 > 1:05:49bits and pieces. That's lovely. There's some nice things you learn when

1:05:49 > 1:05:51you travel. Happy with that? Yeah.

1:05:55 > 1:05:57And don't worry if you can't find oi noodles.

1:05:57 > 1:05:58Any others will be fine.

1:05:58 > 1:06:02Let's face it - the Omelette Challenge is never going to be straightforward

1:06:02 > 1:06:04when Gennaro Contaldo is involved.

1:06:04 > 1:06:06Nothing is. But how is he going to go

1:06:06 > 1:06:09up against the mighty Nathan Outlaw?

1:06:09 > 1:06:11Will it be an omelette or scrambled eggs?

1:06:11 > 1:06:13It's time to find out.

1:06:13 > 1:06:16All the chefs that come onto the show, battle it out against the clock and

1:06:16 > 1:06:19each other to test how fast they can make a simple three-egg omelette.

1:06:19 > 1:06:23Now, Nathan, just outside of our leaderboard, here.

1:06:23 > 1:06:2422.96 seconds.

1:06:24 > 1:06:26Pretty respectable time.

1:06:26 > 1:06:29But you have got a long way to go to beat the guy that has been at the

1:06:29 > 1:06:31top of our board, Gennaro, here.

1:06:31 > 1:06:3316.36 seconds.

1:06:33 > 1:06:36More...more, more. You have been there for more than a year.

1:06:36 > 1:06:38However, tall order.

1:06:38 > 1:06:40Six foot five, but you've got a secret weapon.

1:06:40 > 1:06:42I have got a secret weapon.

1:06:43 > 1:06:44Watch me...

1:06:44 > 1:06:46Yeah!

1:06:46 > 1:06:48LAUGHTER

1:06:48 > 1:06:51He feels happy, now! Right, usual rules apply.

1:06:51 > 1:06:54Good boy! Three-egg omelette...

1:06:54 > 1:06:56Three-egg omelette, cooked as fast as you can.

1:06:56 > 1:06:58Right, the clock stops when the omelette hits the plate.

1:06:58 > 1:07:00Let's put the clocks on screens, please.

1:07:00 > 1:07:03Are you ready? Up against the fastest omelette maker in Britain at

1:07:03 > 1:07:05the moment. I know. Three, two, one - go!

1:07:10 > 1:07:13Can he beat his 16 seconds?

1:07:13 > 1:07:15You are doing it slightly differently.

1:07:15 > 1:07:17Somebody e-mailed you, didn't they?

1:07:17 > 1:07:19He did, actually, yeah. He e-mailed me yesterday.

1:07:19 > 1:07:22They said, basically, crack the eggs in the pan.

1:07:22 > 1:07:27He is catching you up, though. He has caught you up - look at that!

1:07:27 > 1:07:31Oh, what's going on?! He's caught you up!

1:07:31 > 1:07:34Oh, no. My college lecturer is going to be, like...

1:07:34 > 1:07:35Have you got her e-mail address?

1:07:35 > 1:07:37Oh, my God!

1:07:37 > 1:07:39Look at that!

1:07:39 > 1:07:41Nathan...

1:07:41 > 1:07:43He sabotaged my pan.

1:07:43 > 1:07:45Look at that! He sabotaged...

1:07:45 > 1:07:48He sabotaged my pan before!

1:07:48 > 1:07:50Stop moaning - it's like being at school, children.

1:07:50 > 1:07:53Look at that. It's not really an omelette, is it?

1:07:53 > 1:07:55Well, it's a one-egg omelette.

1:07:55 > 1:07:56It's cooked.

1:07:57 > 1:07:59This one, however... Look at that.

1:07:59 > 1:08:02People say it's not an omelette - that is...

1:08:02 > 1:08:03Funny enough...

1:08:05 > 1:08:07His nuggets were burnt but his omelette is not.

1:08:07 > 1:08:09You burned my nuggets.

1:08:09 > 1:08:14Oh...! Bless him! How did you do that? What happened...

1:08:16 > 1:08:17You weren't quicker.

1:08:18 > 1:08:20You weren't quicker.

1:08:21 > 1:08:22Gennaro...

1:08:25 > 1:08:27Do you think you beat your time?

1:08:27 > 1:08:29Uh...no.

1:08:29 > 1:08:33The weird thing is you would've beaten a lot of people on there.

1:08:33 > 1:08:36You would have been in fifth place.

1:08:36 > 1:08:37But you haven't - 19.96 seconds.

1:08:37 > 1:08:40Ee...! But still extremely quick. Another three seconds!

1:08:45 > 1:08:47Always funny. Keep practising, boys.

1:08:47 > 1:08:50So, following on from the Hairy Bikers' food travels around the counties of

1:08:50 > 1:08:54England, Dave Myers celebrates the best of British produce in this next

1:08:54 > 1:08:58recipe, and it is a proper restaurant-style plate of food.

1:08:58 > 1:09:00So what are you making for us, then?

1:09:00 > 1:09:02Well, it is a fillet of water buffalo,

1:09:02 > 1:09:04but what we are doing is I am making a bone marrow crust.

1:09:04 > 1:09:07You can do this with fillet steak, but the bone marrow, kind of,

1:09:07 > 1:09:09biscuit really supercharges it.

1:09:09 > 1:09:11Oh, man! Biscuits - that's a bit fancy for you, isn't it?

1:09:11 > 1:09:13I know, it's good. First, we've got our buffalo.

1:09:13 > 1:09:15Yeah, and a fondant potato.

1:09:15 > 1:09:19Fondant is basically a potato that is cooked golden in stock and butter.

1:09:19 > 1:09:21Would you prep me 'tato?

1:09:21 > 1:09:23What did you say there, Myers?

1:09:23 > 1:09:25You went, "fondont", didn't you? Fondont.

1:09:25 > 1:09:27One does. Steady, now!

1:09:27 > 1:09:29Steady! First off, I am going to barrel me buffalo.

1:09:29 > 1:09:33Oh-ho! This is very fancy for you, though, isn't it, fondant potato,

1:09:33 > 1:09:37this kind of stuff? In the new programme, we actually cook against, like,

1:09:37 > 1:09:39in a competitive fashion, stars of Michelin...

1:09:39 > 1:09:41Chefs of Michelin-star restaurants,

1:09:41 > 1:09:44or equivalent. Yeah. I'll just twist that - give it a

1:09:44 > 1:09:47roly-poly. So, how do they feel when they compete against you, then?

1:09:47 > 1:09:49There are some surprises in the programme.

1:09:49 > 1:09:51They are really generous, actually, like most chefs.

1:09:51 > 1:09:53And you get tips, they tell you what to do...

1:09:53 > 1:09:55I've got my fondant stuck.

1:09:55 > 1:09:58Here, past it over. Top tip, actually - do you know what you do?

1:09:58 > 1:10:01You get a rolling pin, James, and pop it out.

1:10:01 > 1:10:04Oh, you shouldn't have done that. No, I don't do them like that!

1:10:04 > 1:10:05LAUGHTER

1:10:05 > 1:10:07Out now, don't worry. Right.

1:10:07 > 1:10:10Once you have barrelled your buffalo...

1:10:10 > 1:10:13Oh, God, man!

1:10:13 > 1:10:15What's that? It's not finished yet!

1:10:15 > 1:10:18I should hope not. Fine dining(!)

1:10:18 > 1:10:20Right, this has been barrelled in clingfilm,

1:10:20 > 1:10:24so what we do now is put it in the fridge, leave it to chill for,

1:10:24 > 1:10:29kind of, a couple of hours and it produces a really, nice, round, barrelled form.

1:10:29 > 1:10:31See, now, the programme,

1:10:31 > 1:10:35it concentrates very specifically on counties in Britain.

1:10:35 > 1:10:37We found that each county...

1:10:37 > 1:10:38Like, I'm proud to be Cumbrian.

1:10:38 > 1:10:40He is proud to be from Northumberland.

1:10:40 > 1:10:42It has a regional identity.

1:10:42 > 1:10:46So we have got, like, the best of traditional food, but in each county,

1:10:46 > 1:10:50we found great producers, like, mad things - like the man in Somerset...

1:10:50 > 1:10:52Yeah, that's smashing, yeah, yeah.

1:10:52 > 1:10:54The butter? Half a pound of butter.

1:10:54 > 1:10:56Half a pound of butter.

1:10:56 > 1:10:58Thrown in. Or 250g.

1:10:58 > 1:11:00No, more than that, James.

1:11:00 > 1:11:03Go on, James, get it in! Go on, James. You've never been shy with the butter, dude.

1:11:03 > 1:11:05Go on. Straight in, yeah.

1:11:05 > 1:11:06Next?

1:11:06 > 1:11:08Some thyme and a clove of garlic.

1:11:08 > 1:11:11You have got two little... there,

1:11:11 > 1:11:13and I'll make me bone marrow crust.

1:11:13 > 1:11:16Now, the meat, particularly, it's a slightly different colour -

1:11:16 > 1:11:18hopefully people can see that at home, that it is a different colour.

1:11:18 > 1:11:22It's really healthy - it is low in cholesterol, it is full of vitamins.

1:11:22 > 1:11:25It's kind of like venison, but it really does taste nice and beefy.

1:11:25 > 1:11:27So this guy, where does it come from?

1:11:27 > 1:11:29This is from Somerset.

1:11:29 > 1:11:32Right. One of those producers we found - you know, like a food hero.

1:11:32 > 1:11:35I think he was a dairy farmer and he went into producing buffalo for meat.

1:11:35 > 1:11:39But this one actually comes from Laverstoke Park.

1:11:39 > 1:11:43It was Jody Scheckter, the racing driver, who is now producing buffalo meat,

1:11:43 > 1:11:46and... You have never seen faster meat in your life!

1:11:46 > 1:11:48A devil to catch.

1:11:49 > 1:11:51It is very good for you, isn't it?

1:11:51 > 1:11:53Oh, it's brilliant. You can do this with fillet steak, but really,

1:11:53 > 1:11:57buffalo... You'll find out, it's super tasty.

1:11:57 > 1:11:58Oh, just a couple of carrots on, James.

1:11:58 > 1:12:00Now, these bones,

1:12:00 > 1:12:03they have been roasting for about an hour and it's like in France,

1:12:03 > 1:12:06where you get a piece of bone marrow that you can dip the marrow out and you can

1:12:06 > 1:12:09mix it with your bits and pieces, your steak...

1:12:09 > 1:12:11It's lovely. And you've got something for the dog.

1:12:11 > 1:12:14I've got a cat. Well, it can lick the bones.

1:12:14 > 1:12:15It's fine. Don't be pedantic.

1:12:15 > 1:12:18Just... You know, I'm just saying.

1:12:18 > 1:12:21Do you think...? The reason why I think Britain is so good is because it

1:12:21 > 1:12:23is so diverse, from county to county. Yes, it is, James.

1:12:23 > 1:12:26It's important to have seasons as well, because different seasons,

1:12:26 > 1:12:29you have got different... great produce at different seasons.

1:12:29 > 1:12:30Well, Britain is seasonal.

1:12:30 > 1:12:33We have got seasons, and the farmers do make good use of that.

1:12:33 > 1:12:35Put breadcrumbs in here with the bone marrow.

1:12:35 > 1:12:37I think that's been a great thing as well, you know,

1:12:37 > 1:12:40about the journey that we've done across 30 counties, is that..

1:12:42 > 1:12:46..the passion and care and attention to detail that producers have,

1:12:46 > 1:12:48they love it. I mean, it's just fabulous, man.

1:12:48 > 1:12:51I never thought I would see the day that you guys do bone marrow crust,

1:12:51 > 1:12:54but anyway... Well, you know. We've learnt as we've gone through the

1:12:54 > 1:12:58programme, you know. We've learnt from the chef guys,

1:12:58 > 1:12:59we are doing restaurant-style dishes.

1:12:59 > 1:13:01Melted butter. Yeah.

1:13:01 > 1:13:04Some parsley. This one in particular, the bone marrow crust,

1:13:04 > 1:13:07is a mate of ours called Terry Laybourne up in Newcastle,

1:13:07 > 1:13:11and he's... He'll hate us because he's not on the programme but we just nicked his idea!

1:13:11 > 1:13:14We did. We didn't do Northumberland, did we?

1:13:14 > 1:13:16Remind us what is in here, then.

1:13:16 > 1:13:19Right - there is bone marrow, butter, breadcrumbs and parsley.

1:13:19 > 1:13:21Right. Mix that up.

1:13:21 > 1:13:22I'll move that to one side.

1:13:22 > 1:13:25Thank you. There you go.

1:13:25 > 1:13:27How is the fondant?

1:13:27 > 1:13:29The fondant is happening here. When that is golden,

1:13:29 > 1:13:32flip it over and fill it up with stock.

1:13:32 > 1:13:33Yes, Chef.

1:13:33 > 1:13:35LAUGHTER

1:13:35 > 1:13:37Hurry up, James, hurry up!

1:13:37 > 1:13:40We spread out this bone marrow.

1:13:41 > 1:13:43Yeah.

1:13:44 > 1:13:45But you know, people are really,

1:13:45 > 1:13:49really proud of their county and what it has got to offer.

1:13:49 > 1:13:52When we first go to a county, we turn up in a town...

1:13:52 > 1:13:53Do you want me to put that beef on?

1:13:53 > 1:13:55No, got to season it first, James.

1:13:55 > 1:13:58Sorry, Chef. Seasoning, a bit of oil...

1:13:58 > 1:13:59Black pepper? Lovely.

1:13:59 > 1:14:01Yeah. There you go.

1:14:01 > 1:14:04This has to be quite thin, because I am going to cut this into biscuits.

1:14:04 > 1:14:08Yeah. You would never get them in your tea, though, would you?

1:14:08 > 1:14:11You wouldn't want to dip a bone marrow biscuit in your, you know,

1:14:11 > 1:14:13Mr Cox's tea that everybody knows about, would you, really?

1:14:13 > 1:14:16You could dip it in Bovril.

1:14:16 > 1:14:20Ah-ha! You see? That is Michelin-starred football food! LAUGHTER

1:14:20 > 1:14:22Michelin-starred football food!

1:14:24 > 1:14:26I tell you, Marco Pierre White will be whopping that out at Chelsea.

1:14:26 > 1:14:29Chelsea will be rolling it out, exactly!

1:14:29 > 1:14:31So you've got that in there.

1:14:31 > 1:14:33When this has gone hard, as you'll see...

1:14:35 > 1:14:36...you can cut biscuits out.

1:14:36 > 1:14:38Now, that's searing nicely.

1:14:38 > 1:14:40What I want to do next... I would let this go browner, by the way,

1:14:40 > 1:14:43but I don't think we've got time. But in we go with the stock.

1:14:43 > 1:14:46It will need, kind of, about 45 minutes to simmer,

1:14:46 > 1:14:51until the potatoes are really soft and golden - I did do two before,

1:14:51 > 1:14:55and I did them myself. So we cut a biscuit out with a cutter.

1:14:55 > 1:14:57I love this, it's dead clever.

1:14:58 > 1:15:00But you know, when you go to a county,

1:15:00 > 1:15:03each county has its own kind of traditional food.

1:15:03 > 1:15:05You know, you go to Shropshire, and there is a fidget pie.

1:15:05 > 1:15:08You go to Somerset... I've lost my biscuit...

1:15:08 > 1:15:10There we are. They're in your ring.

1:15:10 > 1:15:13There you go. That is a bone marrow biscuit.

1:15:13 > 1:15:17Pop that on your bully beef, or your water buffalo -

1:15:17 > 1:15:19nearly forgot myself, then!

1:15:19 > 1:15:21Put that on there and we cooked this...

1:15:21 > 1:15:23against Richard Guest,

1:15:23 > 1:15:27who was chef we cooked with in the Castle Hotel in Taunton, but we did,

1:15:27 > 1:15:29like, a water buffalo Rossini.

1:15:29 > 1:15:31Bung that in the oven, six to eight minutes.

1:15:31 > 1:15:33Six to eight minutes. Right, we have got our...

1:15:33 > 1:15:36fondant potatoes, here. These are, I have to say, fondant potatoes,

1:15:36 > 1:15:37they are delicious.

1:15:37 > 1:15:41They are the most luxurious form of eating a 'tato in the history of

1:15:41 > 1:15:44'tato-dom. Cooked in chicken stock and they are wonderful.

1:15:44 > 1:15:47Yeah, chicken stock, butter, thyme and garlic.

1:15:47 > 1:15:49Just put those on the plate.

1:15:49 > 1:15:51We don't need two but we'll have two because they are lovely.

1:15:51 > 1:15:54You've got your beef, there. Some of the producers we have now...

1:15:54 > 1:15:57You see, I think that in Britain, we have got such an advantage over,

1:15:57 > 1:16:01kind of, France and Italy, because we experiment with food.

1:16:01 > 1:16:03You know, our farmers have diversified.

1:16:03 > 1:16:08We have got farmers in Hereford, producing cassis, snails...

1:16:08 > 1:16:10The most wonderful farms.

1:16:10 > 1:16:11We need to support them.

1:16:11 > 1:16:14Part of it, as well, it's part of the multicultural society we live in

1:16:14 > 1:16:17in Britain, and we tend to embrace that more readily than, perhaps,

1:16:17 > 1:16:18other European countries do, you know?

1:16:18 > 1:16:20We have other people's ideas creeping in.

1:16:20 > 1:16:24Absolutely. And some of the young chefs in the programme,

1:16:24 > 1:16:25they're just absolutely amazing.

1:16:25 > 1:16:28So when is the new programme out, then?

1:16:28 > 1:16:31Monday night, 5:15, every night for six weeks.

1:16:31 > 1:16:3330 programmes. It was an epic...

1:16:33 > 1:16:35BBC Two, Monday. BBC Two, Monday.

1:16:35 > 1:16:38Look at that! Remind us what that is, again.

1:16:38 > 1:16:41That's a water buffalo fillet, bone marrow crust,

1:16:41 > 1:16:44proper fondant potatoes and just buttered baby carrots.

1:16:44 > 1:16:45Easy as that.

1:16:50 > 1:16:54There you go. We get to dive into this.

1:16:54 > 1:16:56Have a seat over here.

1:16:56 > 1:16:57Thank you. Dive into that.

1:16:57 > 1:17:01It is the meat of the future, Brian. The meat of the future, Brian.

1:17:01 > 1:17:03OK, here we go. Where you live, in America,

1:17:03 > 1:17:05they have been eating buffalo for years.

1:17:05 > 1:17:06Yeah, yeah, we eat it all the time.

1:17:06 > 1:17:09It is wonderful stuff. We have to go and kill our own, though,

1:17:09 > 1:17:12most of the time. I think the thing with the fillet, you don't want to overcook it.

1:17:12 > 1:17:14No, it's exactly the same as beef fillet.

1:17:14 > 1:17:17But it's tasty. But the bone marrow really gives it something.

1:17:17 > 1:17:19Yeah, that's good. Really good.

1:17:19 > 1:17:22The fondant potato? Worth the effort, I think, at the end of it.

1:17:22 > 1:17:24I'm not a potato person, but I'm going to taste it.

1:17:24 > 1:17:27This is cooked in about three kilos of butter. I'm working, I'm working.

1:17:27 > 1:17:31But it is like a very, very rich roast potato.

1:17:31 > 1:17:32You only have one.

1:17:32 > 1:17:34Oh, yeah.

1:17:38 > 1:17:40I just love the biscuity bone marrow crust.

1:17:40 > 1:17:42Perfect for a dinner party, I say.

1:17:42 > 1:17:44When my old mate Gregg Wallace

1:17:44 > 1:17:47came to the studio to face his food heaven or food hell,

1:17:47 > 1:17:49he was longing for lamb, but not sweet potato.

1:17:49 > 1:17:51And I've got to say something,

1:17:51 > 1:17:54the last thing you want around your plate is a grumpy Gregg.

1:17:54 > 1:17:57And I should know. So let's see what James cooks up for him.

1:17:57 > 1:18:01Time to find out whether Gregg will be facing either food heaven or food hell.

1:18:01 > 1:18:03Everyone in the studio has made their minds up.

1:18:03 > 1:18:05Gregg, just to remind you, your food heaven,

1:18:05 > 1:18:09if he didn't need any reminding, is sat there, a big lump of lamb.

1:18:09 > 1:18:11Can I give it a kiss, just in case I can't eat it?

1:18:11 > 1:18:13Maybe not. Wait until after I've cooked it.

1:18:13 > 1:18:16A big shoulder of lamb with some lovely veg,

1:18:16 > 1:18:17it could be pot-roasted -

1:18:17 > 1:18:19I know you like your mint sauce, you like your potatoes,

1:18:19 > 1:18:21turned into mashed potatoes.

1:18:21 > 1:18:24Alternatively, it could be these things, sweet potatoes.

1:18:24 > 1:18:27Now, I actually love sweet potato.

1:18:27 > 1:18:30I really do. This could be a Moroccan lamb tagine

1:18:30 > 1:18:33with a lemony sort of couscous. Delicious.

1:18:33 > 1:18:36How do you think this lot have decided?

1:18:36 > 1:18:39We only had one caller. Debbie decided to go for heaven.

1:18:39 > 1:18:41It's down to these guys. I'm looking into their eyes,

1:18:41 > 1:18:43nice piece of lamb here, look, lamb.

1:18:43 > 1:18:45I think they have let me have the lamb.

1:18:45 > 1:18:48If I said both of these wanted... hell...

1:18:48 > 1:18:51No! You're kidding me. Look at his face. Said this before,

1:18:51 > 1:18:53why change? What did these lot choose?

1:18:53 > 1:18:56The ladies wanted me to have the lamb.

1:18:56 > 1:18:59Fortunately, they did. Gregg chatted us up.

1:18:59 > 1:19:01Three to two, they have chosen the lamb.

1:19:01 > 1:19:04We can get rid of this, guys. We lose the sweet potato.

1:19:04 > 1:19:06Ladies, I'll see you in the pub, later.

1:19:06 > 1:19:08Chefs, get yourselves a cup of tea.

1:19:08 > 1:19:11Right, with the lamb, first of all, we'll get the boys on here -

1:19:11 > 1:19:14if you can make me some mint sauce. Keep the parsley to one side.

1:19:14 > 1:19:16Some classic mint sauce. I know you like mint sauce.

1:19:16 > 1:19:19How Granny used to make it. A little bit of warm vinegar, sugar in there.

1:19:19 > 1:19:21A pinch of salt - that will be fine.

1:19:21 > 1:19:24Antonio, if you could sort me out with the potatoes, that would be great.

1:19:24 > 1:19:28I'm going to go straight on and do this lamb, which we have got on here.

1:19:28 > 1:19:30Pot roasting - something slightly different.

1:19:30 > 1:19:32First of all, got a shoulder of lamb, here.

1:19:32 > 1:19:35This has been deboned.

1:19:35 > 1:19:37Your butcher can do it - if you have got a butcher...

1:19:37 > 1:19:39Actually, supermarkets are selling this, anyway now.

1:19:39 > 1:19:43We just take some fresh thyme and literally just throw this in

1:19:43 > 1:19:45as well, so literally all inside.

1:19:45 > 1:19:48You could use rosemary if you wanted, with this.

1:19:48 > 1:19:50Some seasoning, some salt and pepper.

1:19:50 > 1:19:52It's actually... I don't know about you, Marcus,

1:19:52 > 1:19:55but it is a pretty cheap piece of meat, isn't it?

1:19:55 > 1:19:58Yeah, I like it. I mean, it needs to be roasted nicely,

1:19:58 > 1:20:01but it is actually a very cheap piece of meat.

1:20:01 > 1:20:03Something like that will cost you no more than, sort of 12...

1:20:03 > 1:20:0650 years of cooking, I'm coming back to square one again.

1:20:06 > 1:20:08Exactly, Antonio, exactly!

1:20:08 > 1:20:10Want me to do anything? No, you just stand there,

1:20:10 > 1:20:13you don't have to do anything. Don't do anything other than eat.

1:20:13 > 1:20:16Nothing other than eat. What I'm going to do is tie this up.

1:20:16 > 1:20:18We have some string here.

1:20:18 > 1:20:20Now, one of our callers, that couldn't get through,

1:20:20 > 1:20:22was interested in mushrooms.

1:20:22 > 1:20:24Mm-hm. You haven't got time to pick your own but, Antonio,

1:20:24 > 1:20:27tell us a little bit about mushroom picking and stuff like that.

1:20:27 > 1:20:29What are the golden rules?

1:20:29 > 1:20:33Well, you read in the... Somebody, a novelist,

1:20:33 > 1:20:37got poisoned because he collected cortinarius,

1:20:37 > 1:20:39which are the poisonous ones.

1:20:39 > 1:20:43And I would suggest, really, not to make experiment, because...

1:20:43 > 1:20:46Probably not a good idea! Not a good idea.

1:20:46 > 1:20:48There are various possibilities

1:20:48 > 1:20:51to learn how to collect mushrooms and...

1:20:51 > 1:20:53from Scotland to the New Forest - it's full.

1:20:54 > 1:20:59Now, there are some microbiological societies which...

1:20:59 > 1:21:05They are societies that study and they learn how to deal with fungus,

1:21:05 > 1:21:08they make forays, so join one of them.

1:21:08 > 1:21:12Join one of those. Otherwise, find an expert,

1:21:12 > 1:21:16but not coming with mushrooms to my door in the country,

1:21:16 > 1:21:18leaving a basket there and saying, "What is that?"

1:21:18 > 1:21:21The golden rule is if you don't recognise it, don't touch it.

1:21:21 > 1:21:24Don't eat it. That's a good rule, actually.

1:21:24 > 1:21:27Good rule. We have got here some onions, which I'm going to slice up.

1:21:27 > 1:21:29Now, I like...

1:21:29 > 1:21:31This is pot roasting. This is not roasting.

1:21:31 > 1:21:34It is not stewing, it's not braising, it is basically

1:21:34 > 1:21:36going in a pot.

1:21:36 > 1:21:40So the actual... The meat actually stands prouder than the liquor.

1:21:40 > 1:21:44It poaches underneath, braises underneath, but then roasts on top.

1:21:44 > 1:21:47So I am going to chop my veg into decent-sized chunks.

1:21:47 > 1:21:49So, what is Britain's most popular veg, then, at the moment?

1:21:49 > 1:21:52We seem to be changing, our eating habits are changing so much.

1:21:52 > 1:21:55It has been the same and it will remain the same for the next 300 years.

1:21:55 > 1:21:58It is the most versatile vegetable in the world.

1:21:58 > 1:22:02It's the potato. Mash, chip, roast, boil, whichever way you do it -

1:22:02 > 1:22:07purees, fondants... It is just the most wonderful foodstuff ever.

1:22:07 > 1:22:11But we seem to be... I mean, I'm passionate about growing my own produce,

1:22:11 > 1:22:13because I have got my own garden.

1:22:13 > 1:22:15But why is it we are importing all this stuff? It seems crazy.

1:22:15 > 1:22:18Well, look, we have got a history lesson, here.

1:22:18 > 1:22:20We haven't been able to feed ourselves

1:22:20 > 1:22:22for about 200 or 300 years.

1:22:22 > 1:22:25I mean, the Land Enclosures Act forced the people off the land,

1:22:25 > 1:22:27and that was the end of Britain being self-sufficient.

1:22:27 > 1:22:29We have imported everything since.

1:22:29 > 1:22:31But you know, we are on a U-turn, aren't we?

1:22:31 > 1:22:34We are more careful about our own produce now,

1:22:34 > 1:22:36so we are on the right road.

1:22:36 > 1:22:38We are on the right track. We have got a way to go

1:22:38 > 1:22:40before we get to the culinary tradition of Italy. But...

1:22:40 > 1:22:43It is, when you go to Italy, I mean, food in season...

1:22:43 > 1:22:46When you go to these markets, you only ever see stuff that is

1:22:46 > 1:22:50in season. I think the next trend is food preservation, because you go to Italy,

1:22:50 > 1:22:52you still eat tomatoes in the winter, but of course,

1:22:52 > 1:22:55they are not picking any. What they have done is made jars of passata.

1:22:55 > 1:22:58They do the same with their soft fruits - you've got them in alcohol,

1:22:58 > 1:23:00sugar. It's exactly the same way we are going to go.

1:23:00 > 1:23:03Take my tip. Food preservation is the next thing.

1:23:03 > 1:23:04But it shouldn't have to be, should it?

1:23:04 > 1:23:07It shouldn't have to be brought into trends and stuff like that.

1:23:07 > 1:23:09We should know about all this other stuff.

1:23:09 > 1:23:10It should be fundamentals.

1:23:10 > 1:23:13Well, look, I've got to say - controversially - if women work,

1:23:13 > 1:23:16which is great... Ooh...ooh!

1:23:16 > 1:23:18No, listen. Whoa, oh!

1:23:18 > 1:23:20If you want a food culture,

1:23:20 > 1:23:22you have got to have women staying at home

1:23:22 > 1:23:23and you have got to have a huge percentage

1:23:23 > 1:23:25of the people working the land.

1:23:25 > 1:23:28If you lose that, you will never have a food culture like rural Italy

1:23:28 > 1:23:30or rural Spain. You just don't have it.

1:23:30 > 1:23:32Italy is not all rural.

1:23:32 > 1:23:35Only the people, for education and learning in the family,

1:23:35 > 1:23:39they know what good food is about. In Italy, also, food is about...

1:23:39 > 1:23:41Started it off - we'll just stand back.

1:23:41 > 1:23:44Food in Italy... I go to Italy every year.

1:23:44 > 1:23:45Food in Italy is your birthright.

1:23:45 > 1:23:47It is not something snobby.

1:23:47 > 1:23:51You don't have to have a lot of money to eat good food.

1:23:51 > 1:23:54It's...a birthright. Exactly, nice and simple.

1:23:54 > 1:23:57But if we produced more of our own food, that...

1:23:57 > 1:23:58That is the key. And also,

1:23:58 > 1:24:01if we taught some more basic cookery in schools, it would be...

1:24:01 > 1:24:03It's coming back, it's coming back.

1:24:03 > 1:24:05But this is... I mean, talking about basic food,

1:24:05 > 1:24:07it doesn't get more basic than this.

1:24:07 > 1:24:09Big chunks, proper chunks of carrots.

1:24:09 > 1:24:12I mean that is how veg should be when it is in a stew, I think.

1:24:12 > 1:24:14Too many things are just cut up all neat and tidy

1:24:14 > 1:24:16and they end up being dissolved.

1:24:16 > 1:24:18Big chunks of onion, big chunks of carrot.

1:24:18 > 1:24:20In we go with the turnips, in there.

1:24:20 > 1:24:24Garlic, and then you get the old stock, which we've got...

1:24:24 > 1:24:25How are we doing, Antonio?

1:24:25 > 1:24:27Very well, yes.

1:24:27 > 1:24:29Bit of red wine. Italian red wine, of course.

1:24:29 > 1:24:30Naturally. Cos Antonio is here.

1:24:30 > 1:24:32We have got some stock going in there.

1:24:32 > 1:24:35We'll throw all that in.

1:24:35 > 1:24:37Now, guys, once you've finished that, Marcus,

1:24:37 > 1:24:39if you can do me some mash.

1:24:39 > 1:24:41English mash or French mash?

1:24:41 > 1:24:44Well, however he wants to do it. Put it in there.

1:24:44 > 1:24:48English mash, you spoon out. French mash, you pour.

1:24:48 > 1:24:50Is that right? I reckon so, yeah.

1:24:50 > 1:24:52Fresh thyme over there.

1:24:52 > 1:24:55Then we take the whole lot of this and place that on the top.

1:24:56 > 1:24:59Eat with your eyes, that's what my mother said.

1:24:59 > 1:25:02Salt on the top. You need more butter. Pepper.

1:25:02 > 1:25:06Then take the whole lot and then pot roast it in the oven.

1:25:06 > 1:25:10350 degrees centigrade, quite a low one, 180, something like that.

1:25:10 > 1:25:12This is going to go straight in the oven.

1:25:12 > 1:25:14I will move it into this one.

1:25:14 > 1:25:18It wants, realistically, if you can do it, a couple of hours,

1:25:18 > 1:25:20probably the best thing. Two, two and a half, three hours,

1:25:20 > 1:25:23something like that. With the shoulder,

1:25:23 > 1:25:24it needs to sort of fall off the bone.

1:25:24 > 1:25:26We've got one here.

1:25:26 > 1:25:29Our lamb, which we've got here,

1:25:29 > 1:25:32which is lovely. Now, I haven't put the lid on this.

1:25:32 > 1:25:35The reason for that is I want the meat to nicely brown.

1:25:35 > 1:25:37I find that if you put the lid on, it kind of stews.

1:25:37 > 1:25:39So we can lift this out.

1:25:40 > 1:25:45Look at that. And then using a little spatula or...

1:25:45 > 1:25:47Actually, I'll use a ladle.

1:25:47 > 1:25:50Just scoop off... There's a bit of fat in the shoulder.

1:25:50 > 1:25:53We'll just get rid of some of that sort of stuff.

1:25:53 > 1:25:56There is no fancy jus and stuff like that...on here.

1:25:56 > 1:25:59We are just going to take parsley,

1:25:59 > 1:26:01throw that in.

1:26:01 > 1:26:04Let's have a quick taste. This is what food is all about, isn't it?

1:26:04 > 1:26:07Just nice, simple... That's it.

1:26:07 > 1:26:08Might want a little seasoning.

1:26:08 > 1:26:10You can season that, Gregg. There you go.

1:26:10 > 1:26:12Off you go. Oh, nice. Season it to your liking.

1:26:12 > 1:26:15Chefs, can I have the salt and pepper?

1:26:15 > 1:26:16Season that to your liking.

1:26:16 > 1:26:19And then, we've got on here our lovely lamb.

1:26:19 > 1:26:23Now, this shoulder is actually just carved like...

1:26:23 > 1:26:26Actually, like a leg of lamb.

1:26:26 > 1:26:29It's just lovely when you carve it through like that.

1:26:29 > 1:26:31I love shoulder, it's a little bit fattier.

1:26:31 > 1:26:34But pot roasting it, it just keeps it lovely and moist.

1:26:34 > 1:26:37You can always cut the fat off before you eat, but, you know...

1:26:37 > 1:26:40I think meat does need some fat to it.

1:26:40 > 1:26:43Of course, yeah. We can pile this all this up into a cheffy pile.

1:26:43 > 1:26:47Don't look at me. There you go, on there.

1:26:47 > 1:26:49That's it, that's done.

1:26:49 > 1:26:51That's done.

1:26:51 > 1:26:54Lamb on here and, very simply, take our veg.

1:26:54 > 1:26:57Now, look at that. It's just, you know...

1:26:57 > 1:26:59Just the veg, turnips...

1:26:59 > 1:27:03Sits on the side. And you've got a meal.

1:27:03 > 1:27:05I don't think food gets much better than that.

1:27:05 > 1:27:08Wet food. Wet food, yeah.

1:27:08 > 1:27:10Just keeping it nice and simple.

1:27:10 > 1:27:13There you go. And a bit of the mint sauce on the top.

1:27:13 > 1:27:14Grab a knife and fork.

1:27:15 > 1:27:18Gregg, there you go. There you have it.

1:27:18 > 1:27:20Your idea of food heaven.

1:27:20 > 1:27:22I'm sure that's quite a few people's.

1:27:22 > 1:27:25Tell us what you think of that one.

1:27:25 > 1:27:27I don't think you are going to get a look in, girls.

1:27:27 > 1:27:29Have a taste. Pot-roasted shoulder.

1:27:31 > 1:27:33What do you think? I have to eat,

1:27:33 > 1:27:36otherwise I can't taste the combinations... Dive in.

1:27:36 > 1:27:40Happy? Yeah. Silence.

1:27:40 > 1:27:43I just hear nothing. Very good.

1:27:43 > 1:27:44It's flavours I've loved as a kid

1:27:44 > 1:27:46and they are the flavours I still love now.

1:27:46 > 1:27:48It's beautiful.

1:27:52 > 1:27:54So there you go, that sure looked

1:27:54 > 1:27:56like one very happy Gregg Wallace to me.

1:27:56 > 1:27:58And thank goodness! Well, I'm afraid

1:27:58 > 1:28:01that's all we have got time for on today's Best Bites.

1:28:01 > 1:28:04I hope you enjoyed a look back with me at some of the delicious dishes,

1:28:04 > 1:28:05all of them especially hand-picked

1:28:05 > 1:28:08from the Saturday Kitchen store cupboard.

1:28:08 > 1:28:10Hopefully, you have been inspired to get cooking.

1:28:10 > 1:28:13Have a fantastic week and I'll see you again next Sunday

1:28:13 > 1:28:16for another delicious selection. See you later.

1:28:20 > 1:28:21Home chefs with a passion for cooking

1:28:21 > 1:28:23join forces with professional chefs

1:28:23 > 1:28:25putting their reputations on the line.

1:28:25 > 1:28:26Mash the spuds!

1:28:26 > 1:28:29Take the risotto off for ten minutes!

1:28:29 > 1:28:30Who will rise and who will fall?

1:28:30 > 1:28:32How are you getting on?

1:28:32 > 1:28:33It's a cracking plate of food.

1:28:33 > 1:28:35Are you going to do me proud? Yes, chef.

1:28:35 > 1:28:36Brand-new...

1:28:40 > 1:28:41Join me, Patrick Kielty,