04/09/2016 Saturday Kitchen Best Bites

G'day, I'm John Torode and it's my turn to dip into

Saturday Kitchen's rich archive and serve up a seriously good menu.

All you have to do is sit back,

relax and enjoy watching a few of my Saturday Kitchen Best Bites.

Welcome to the show. You don't want to go anywhere because we've got the

very best chefs cooking fantastic food and a healthy portion of hungry

celebrity guests to eat it.

Coming up on today's show...

The magnificent Diana Henry is cooking up a no-fuss family feast.

She makes pork chops with potatoes and pears

and then tops it off with a rich Roquefort butter. Yum.

I'll be giving you a taste of Malaysian street food

with my fragrant curry clams.

It's a base of ginger, shallots, garlic and red curry paste

with clams, coconut milk and noodles.

Absolutely delicious.

One half of those Hairy Bikers, Dave Myers,

is turning all cheffy on us in the kitchen today.

He's topping water buffalo with a bone marrow crust

and he's serving it with fondant potatoes and fresh baby carrots.

And my old mate the great Gregg Wallace

will be facing either his food heaven or food hell.

But did he get his idea of food heaven - pot-roasted lamb -

he loves that - or did he end up facing his food hell -

a sweet potato tagine with lemon couscous?

Now, I certainly know what I'd like to see him eat, but you can find out

what he got at the end of the show.

Now on lazy Sunday mornings there's no better breakfast or brunch

to see you through the day than a classic kedgeree.

And who better to show us her take on it than the first lady of home

cooking, the marvellous Mary Berry.

Great to have you on the show, Mary, again.

Welcome back. So, kedgeree, what's different about yours?

What are we going to do?

Well, I've got smoked haddock and smoked trout. Yep.

Smoked salmon. And I've got lots of spices and I'm doing it with Basmati

rice, a hint of lemon and a little bit of cayenne at the end

and coriander, not parsley.

And lots of onions in this, so you want me to...?

Please, yes. ..slice lots of onions for this one first of all.

That's right and the sliced ones,

I'm going to put crispy onions all across the top

when I've finished it and I'm going to first of all cook the fish.

I'm going to cut that in half.

We're going to serve this with boiled eggs, as well.

We are indeed. These are going to go on. Let me just pop that in there.

Get these on. How long do you want these for? Six minutes? Six minutes.

That's right. And I'm going to wash the rice that I'm going to use here.

Now, this is natural smoked haddock you've got in there.

Oh, it is. It's not that bright yellow which isn't so good for us.

I want two chopped like that and one into little pieces to go in here.

Did you hear that, James? I don't mind, but I need it in two pans.

Some for the top. Ship-shape. I got that! I got that!

And a bit faster.

It's good to wash the rice, just to get the extra starch off it.

I always say, Mary, you are chef.

The chef of the chefs. You're washing the Basmati rice, yes?

I am, just until the water runs clear.

There we are.

Throw the onions in. Get these started.

Last time... I once was doing a very early programme,

going to the sink to wash rice with Judy Chalmers and it isn't posh like

here and there was a bucket underneath and I talked for too long

and the bucket filled up

and Judy and I walked and slipped in the water.

It was just like our previous studio, as well.

Was it? We had a bucket, as well. Right.

In the pan here I'm going to put the onion that you just chopped here,

which you haven't but you're going to. Sorry!

I'll chop it. Right. LAUGHTER

Chop it, finely chopped. That's in this one.

And I'll get a bit of oil. Just sunflower oil.

I know Michel has mentioned his book already.

How many books have you done, then?

Because I was trying to count them last night.

Were you? Yeah. How many? Go on.

I suppose about 70.

You had a long night, then!

Some of them are very thin ones and short ones. 70 books? Yes.

Can you name them in the right order?

No, I can't.

I can't remember what day of the week is, let alone do that.

What was the first one, then?

The first one was the Hamlyn All Colour Cook Book

and it was the first one with pictures for every recipe.

That's it, just turn that over.

OK. Tell me about the latest one.

We know you know now for, obviously, Bake Off

and pastry and that kind of stuff but this one...

Is Mary Berry Cooks The Perfect,

and that is classic recipes like a kedgeree but there's a bit of a

twist to it, so I've used different fish and a little bit less cream

than I used to, quite spicy and I think it's rather special.

So I've got the onion in the pan and then I'm going to

add a little bit of turmeric.

What got Mary Berry into cooking in the first place?

What got you started in it?

Being terrible at school and the only thing I could do was

domestic science and so I trained and aren't I grateful for that training?

Because it means I know what I'm doing.

But what did you train in?

Did you train in kitchens? What was the training?

I trained in catering. I then did teaching.

I then did Cordon Bleu in Paris, so I knew what I was up to.

Yeah. And I just love it.

But the dishes have changed so much.

Cos I remember seeing some of the dishes that you first did.

I mean, they were pretty far out there.

What was that udder one you did?

Oh! Was it cow's udder, was it? That exactly was.

I was with Arthur Negus on the antiques programme and I was doing...

Arthur... Negus. You won't remember him. Arthur Negus.

A giant of a man. Wonderful. You remember him, don't you?

Great voice. Wonderful man.

And do you know, when he retired,

having been in antiques, he was in a flat in Cheltenham and I said,

"Did you take all your antiques?"

And he said "No. My wife Queenie didn't want to do any dusting."

Wasn't that sad? Right.

I've got the spices in there and I then want to add water

and the water...

I'm doing it the absorption method

and I'm going to cook that for about 12 minutes, something like that.

But it's important you wash it first in cold water?

Absolutely. OK.

And I've got some cardamom in there, too.

You said you've got no curry in there but... Lid on.

You've put... Turmeric. It's turmeric in there? That's right.

So turmeric, cardamom, and cinnamon. That's right.

I've also got a little bit of cayenne to pep it up at the end.

Now, I think the fish will be done soon.

Let's have a look at that. I'll lift it off for you.

I'm glad you're doing it. There it is.

You can see, as I fork through, every grain is separate.

As it's been standing for a few minutes.

We've got to just get that together

and all those long grains and take out the cinnamon. Yeah.

That's it. And I'm just forking it so that it's separate.

It takes a few moments to do that.

Then I'm going to add the fish.

Oh, you've taken it out for me, good.

Now, where are we with Bake Off at the moment?

Are we at the semifinal?

Semifinal. Very exciting. Let me just put that...

Now, the smoked salmon... Can you turn that heat off?

Cos you'll do it better than me. Yep.

And in the residual heat,

that just goes in for a couple of minutes, just so it becomes soft.

That's smoked salmon.

In, then almost just straight out quite quickly.

Then... Yes, it's so exciting, the Bake Off, isn't it? Yeah.

It is because

it's the reaction from the public at large.

I mean, what an amazing thing.

You can't have imagined that when you first started it.

I can't imagine that, but it's such an honest programme,

it's such fun.

Now, there, let me just show you.

You know it's smoked haddock.

Line down there and the thumb mark there.

Occasionally, it's other fish that they smoke

and this is real good smoked haddock.

You can take it hot, can't you, Chef?

I don't know about...

I'm going to add the butter in here now.

Yes.

Peel this off. That's it.

This is not hot at all.

GUESTS CHUCKLE

Carry on, Mary. And I'm just taking the salmon out now.

Yes. Have you got that on a board? That's it. Whoops.

There you go. I didn't drop it, that's good.

Then we just mash that down.

And you see, once the smoked salmon

has been in the water the haddock was in...

Did I leave a bit in there?

Yeah. Do you keep this water or not?

No, don't want that water.

Don't want that water, all right. The fish is going back into the pan.

I'm then going to season it with a little salt.

It won't take much because of the fish.

Nice lot of pepper. Nobody has said it's bad for us yet.

Lemon juice. Lemon juice.

Good squeeze of lemon juice. Yep.

And some cayenne to taste, to give it a bit of a lift.

And some cream. It can be single cream.

And that's your lot, except for the coriander.

So you just mix all this lot.

Now coriander.

Not parsley. Just coriander? This is another change.

I like coriander.

If you want to put parsley in it, put it.

You just need something green. Some people put peas in it.

I think coriander is lovely.

What inspires you even now?

What inspires you about food?

Because things have changed so much over the years in terms of food.

It inspires me to re-look at recipes,

like I've done with Cook The Perfect

and think, what can I do to make it better? Different?

I mean, ingredients change.

When I first made something like this, coriander wasn't about.

In the '60s, nobody had coriander.

And also, you wouldn't have...

You'd always do it with haddock, not smoked salmon.

Here goes our lovely eggs in it, as well.

Soft-boiled eggs. They go in there.

Soft boiled eggs. You can make them a little bit harder if you want to.

They go in. That was with great speed.

I'm chopping everything.

Here you go. That's it. Over there. Yup.

I'm going to leave you to make it look smart.

And this goes in here. So cream and butter right at the last minute.

You can explain what you've got in here, then.

Here, I've slow cook for about half an hour

the sliced onion that you did so beautifully

and it's now crispy and I think that gives a lovely finish.

It makes it a special dish.

You could have this for supper with friends round in the kitchen.

A lovely thing to do.

Now you're brave because I know there's one gentleman over there

that's not a great fan of coriander.

Oh, dear. Well, I might change my mind with Mary.

Over the top. Don't you think that looks good and inviting?

It looks pretty good to me.

Perfect breakfast but perfect brunch, as well.

Exactly. And what about reheating it? If you were to let that go cold. How would you...?

I would do the rice ahead and then I would cook the fish,

add it to it and add the last ingredients.

And you can always do the eggs ahead but they won't be quite as soft as that. Sounds pretty good.

Give us the name of the dish.

This is a kedgeree of smoked salmon, smoked haddock,

coriander and that wonderful crispy onion on top.

Everybody should have a go. Pretty good to me.

How good is that? Do you want to follow me, Mary?

I will. There you go.

Smells wonderful. Have a seat. There you go, Michael.

Dive into that one. Tell me what you think.

We're sharing?

Yeah. You've got the coriander in there, as well.

Like you said, you can cook the eggs a little longer if you want to.

Exactly. They had about six, six and a half minutes.

Something like that? That's right.

Soft-boiled is four.

It's not too much coriander in there.

It's not overpowering.

It's perfect. Nice amount of lemon juice? Oh, yes.

The good cooks know the key to cooking kedgeree

is perfectly-cooked rice and Mary's clever

absorption method was spot on.

Now, I don't know about you, but that certainly got me hungry.

Coming up, Matt Tebbutt is cooking with some very large cucumbers

straight from James Martin's garden.

Sounds ominous. But that's after we join Rick Stein on the hunt for

crayfish in a very secret location.

I'm in Galloway.

I can't tell you specifically where I am

because I promised John the crayfish man I'm going to see

I'd keep the location secret.

Otherwise all and sundry would be swooping down here

and snaffling all his lovely fresh water crayfish.

Mind out, doggy.

Is there any in there?

Poor. Very poor.

Oh, they're terrible. It's the water temperature.

There's a few in there.

They're vicious little devils. And these are American?

These are American crayfish.

What happened to all the local ones?

These have taken over and they're just eating all...

That's why the salmon and the sea trout,

they're just eating all the eggs and everything.

They're stopping everything coming up.

Generally, what they're used for is just garnish.

They do make a fantastic sauce.

The shells turn bright red when you cook them.

That one's got loads of berries on it, hasn't it?

Tastes like caviar. Certainly, caviar is all about the salty...

Oi! JOHN LAUGHS

And one of these gloves doesn't last long because they'll nick it.

Really? Cut through it? You were waiting for that, weren't you?

Divine retribution.

They're evil little devils.

I love being out in the morning.

John was telling me that his wife cooks them and serves them up with

spaghetti and I couldn't think of a better way of doing it myself, so I

just took some of the crayfish and boiled them briefly,

about four minutes, in salted water,

and lifted them out and drained them off.

They're very easy to get the meat out of,

pull the head away from the tail and then crack them.

The shells are quite brittle so they pull apart very easily.

Then you have one lovely succulent piece of meat.

I took a pan and just added some olive oil and a bit of garlic

and just let it sweat gently.

Then I added some chopped tomatoes

which I'd taken the seeds out of to make them nice and dry, and then a

little splash of white wine.

I stirred that all together and that's it, the sauce.

Now, I'm just warming these crayfish tails through.

I certainly don't want to cook them any more

because they won't taste as delicate then.

As you can see, they are extremely attractive looking.

They've got a very good taste.

I find it remarkable they're not more popular

because our rivers and lakes are teeming with them.

I was just thinking, as you could have seen,

they are incredibly aggressive.

If they were the size of even Chalky

they'd would probably take over the world.

Imagine going to a planet where

there were Chalky sized crayfish in charge!

Oh, dear. I think I've been watching too many science-fiction films.

Anyway, a little lick of cream now and a bit of salt and some pepper,

and finally some torn basil.

I like tearing it like this because it keeps the favour.

Just stir that in at the last minute so you don't lose any flavour

and then boil the pasta.

Why do they always say boil pasta in so much water?

Simple, really. You want the pasta to be clean tasting and if you use a

small amount of water it gets all floury

and the pasta looks a bit sort of greasy.

Finally, just toss the pasta and the sauce together and serve.

I hope John, or more importantly, John's wife, would approve of this.

Well, I've just arrived in Ludlow and I think you'll agree that it's

a quintessential English town.

But more than that, it's very famous now for its great food shops and its

restaurants. And this time, my food hero is not a beef producer,

not a cheese producer, he's a cook -

Sean Hill.

And I think he's done more than anybody to put Ludlow on the

gastronomic map of Britain.

It's a real market town.

It has market four days a week and

it's got good cheese shops.

Most of all, it's got very good meat and game.

This is a good one and one of the reasons why this is a good one

is they've got even their own abattoir.

The kill their own meat.

Not all organic and it doesn't have to be, but it's all good.

And there's an awful lot of mediocre cooking still out there.

Yeah. People who aren't quite sure how things ought to taste.

This looks nice. Hello, Sean. It is.

Hello. Hello.

It's very good to see a deli thriving, isn't it,

because they're hard work, what with supermarkets.

This is the Cheshire Appleby,

which is the only cheese that's made in Shropshire.

And this is Bell's Yorkshire Blue. Yes. We filmed there.

I mean, look at this. I mean, you know.

This is the third good-looking butcher I've seen.

Pickled brisket.

And not just that, but really well-hung chines of beef

and oxtails, too, and pigs' trotters.

This is how I imagine butchers' shops to be.

They're not following any trend.

This is what they've been doing for generations.

Chefs cook when they're not hungry and so they are motivated by

craftsmanship rather than... taste buds. Greed.

Absolutely.

Well, this is Sean Hill's lamb sweetbreads

with potato and olive cake and

what I'm doing here is just peeling some of the membrane off these

sweetbreads which have been soaking in water for about an hour.

I'm just going to poach them in a little water,

white wine vinegar, and shallots.

Interestingly, I think Sean originally wrote this dish for calf

sweetbreads, but do you know?

This is really odd, but you can't buy British calf sweetbread.

You can rear calves for veal, but you can't buy British sweetbread so

anybody that rears veal calves has to throw the sweetbreads away and if

you want to eat calf sweetbreads in this country,

you have to buy them from Holland.

Is that crazy or what?

Anyway, those are done now.

Looking exceptionally plump and tasty.

I'm just going to leave these now to cool right down

to cold on this trivet.

And I've made some potato cakes.

That's mashed potato and green olives stuffed with anchovies

and a little bit of egg, and I'm passing those through flour,

beaten egg, and some fluffy white breadcrumbs

and then I'm going to shallow fry them in vegetable oil

until they are light and golden brown

and drain them off on kitchen paper.

I sort of worry that offal like this

is not passing down to the next generation.

I love sweetbreads and liver and everything, but I know my sons

just don't have a lot of time for it.

It's a real shame because there's something quite special

about sweetbreads.

I'm frying them here with just a little bit of oil till

they're light brown on both sides.

And I take them out of the pan and keep them warm

while I make the sauce.

I take about a quarter of a pint of good chicken stock

and add some finely-chopped shallots

and some of those little tiny capers.

They look much better in the sauce.

A good quantity of parsley, a couple of tablespoons.

I put that on the heat, bring it gently to the boil,

take it off and add two or three tablespoons of mayonnaise.

Whisk that vigorously to blend it all together.

Then I push it back onto the heat and just bring it up.

I don't want to boil it because it will split,

but I want to thicken it slightly.

About the consistency of double cream.

The thing about Sean Hill, he's amiable and humorous,

but underneath is a hidden depth.

And I think it's the deceptive simplicity of his food that

makes him such a great cook.

Great vintage stuff there from Rick.

These days you'll find Shaun Hill cooking in my neck of the woods.

He is a fantastic chef, well worth seeking out.

Now, in recent weeks James has been bringing produce from his highly

productive vegetable plot or allotment to the show,

and, although he is away,

he has left me a present, and I think it's because it

is particularly hard to cook with. It is big cucumbers.

LAUGHTER

I know two recipes for cucumbers, both of which I'm doing today.

Look at those boys. What do you do with cucumbers?

I eat them with a salad, with a little bit of mint, olive oil.

Delicious. With some salmon? Poached salmon? What else?

I can't think of anything.

Ken, got any ideas? Stir-fry with garlic and chilli.

Wonderful. Really?

Absolutely. A lot of love for cucumbers.

Ordinarily I would use about that much of a cucumber, but I had to

think around this and think of much bigger dishes, so we're going to do

a cucumber soup, OK? End of season and all that.

Still nice weather for chilled soup, I think.

Or hot, in this case, with a little spiced cucumber pickle.

OK. Let's get on. I'm going to try and find one I can use.

A straight one. A straight one would be good.

You grow these, don't you?

Well, no, this is my first year of growing cucumbers, and my cucumber

was about the size of what you would use.

It was about this big and then I went away for work and it got eaten

by slugs. That's a gherkin. LAUGHTER

Right, OK. I'm just going to take some of this peel off.

Tell us about EastEnders. You've left the show.

I left the show... You're going back into it.

Is that quite a tough gig to do?

It is, really, because I left to have my babies.

I've had twins and I was on maternity leave

so I'm very much out of it. I've been away for quite a while, really.

And now I'm going back, and I've been back for...

If I'm on this week I've nearly been back for two months, but it's a very

gentle entrance, really. Really? Not big, crashing music at the end?

Not storming into the Square saving anyone from a fire or anything!

Right. Coming back with Roly the dog. Wouldn't that be nice?

I did like Roly.

Um, yeah.

What happened when you actually...?

When I left, my husband had lied to me yet again, because that's what he

does best, and my salon had been taken from me.

The debt collectors were in and I stormed off.

I tried to storm. I was obviously heavily pregnant at the time and

hiding it all with Christmas bags.

With what? Christmas shopping. We were shooting Christmas

so I had big raincoats and lots of shopping bags

in front of my 32-week bump with two babies in it.

So I stormed off as much as you can when you're that big.

Waddled. Waddled is more like it, to be honest.

And now I like to think I'm floating back in.

A lot lighter. Yeah. Well, not as light as I'd like to be.

But, yeah, I'm coming back in with my new man I'm engaged to,

a man called Greg. So we can expect lots of drama?

We can eventually, yes.

And how are you,

when you read these scripts and some scriptwriter has gone, "Right,

"I want this to happen and this to happen", do you find that hard?

Yeah, like burying your husband alive. Yeah.

Yeah, it can be a bit left-field.

One week you'll think she's nice and so you're explaining to somebody,

"She's mumsy, she's, you know, a little bit feisty.

"Not a pushover, but she's like this and, you know..."

And then next week you're trying to

murder your husband and burying him in a wood.

But then you dug him back up.

I dug him up, so what's he complaining about?

Not going to be happy with that, is he? He's lucky.

It can be a bit left-field, but that's soap.

It wouldn't be worth watching if it was just mundane, would it?

I was friendly with a fella on Coronation Street on the other side,

which we won't talk about, and he was so sick and tired.

He played a very bad character, Charlie the builder,

in Coronation Street. Oh, yeah.

He played such a bad character, he got fed up with people stopping him

in the street and having a go at him. I think it's much...

Well, it's much more interesting to play someone nasty,

because it's more fun, but if you play someone that's a bit nicer,

like I do, you don't get so much hassle.

And people kind of react to your character rather than you.

Really nicely. Kids, particularly, kids cuddle me.

She must be much more mumsy than I think.

I get a really lovely reaction from the public, and it was quite sad,

because my husband in the show did have an affair with a very young

neighbour and daughter-in-law...

How young? She was about 17, yeah.

It was a terrible Christmas for Tanya. Forgivable.

No, not forgivable at all!

I buried him alive. And let that be a warning to you.

It could happen for not buying a birthday present for your wife.

Is that when you slapped him, you won the Best Slap award?

I didn't realise there was an award for best slap.

Nor did I until I got it. You know, there's one to be proud of.

Not many people can say that.

Right, so, over here,

cucumber over there is in a colander, salted.

Ideally salt it for about half an hour to an hour.

I'm just chopping this up really roughly.

In here I've got some chilli and garlic and olive oil.

To that I'm going to add some banana shallots, some nice...

We're going to use an onion. Have you ever made cucumber soup?

No, I've not done anything else with a cucumber than in a salad, but I'm

just wondering... So you salt it to take the water out?

Exactly. I'm going to squeeze the life out of it in just a bit.

It takes on a really nice sort of vibrant green colour, and over here,

I'm going to put some rice wine vinegar

or you could use white wine vinegar,

caster sugar, so you've got a nice sort of sweet/sour kind of taste,

and I've got some coriander seeds. So you basically dissolve the sugar.

Let's just move that aside.

Crush these toasted seeds.

And then to that I'm going to add a little bit of chopped chilli

at the end. So that's just a solution that you wash it with.

So, they're quite strong flavours.

Sometimes with something that's really mild people don't use so much

strong stuff, do they?

Totally. I kind of...

As nice as they are, James, cucumbers are pretty bland.

They need a little bit of help.

So I'm using sort of big, strong flavours here to help things along.

So sweat that off. Into that I've got the ends of the...

all the bits of trim I'm not using from the other pickled cucumber.

OK? That's quite a lot. Then you cook that down.

Give that a stir around.

Into that I've got some hot stock, chicken stock.

Obviously, you don't have to use that. You could use veg stock.

But the chicken gives it a nice sort of meaty quality.

We know you like meat. Right.

So, hot stock.

That's pretty much it, and just let it tick over for a little bit.

Now, away from EastEnders for a minute,

you were in No Angels, which was quite a sort of cult drama,

wasn't it? Yeah. And how was the move back into mainstream?

Is that going to be difficult...

It was very different. ..if you're known as a cult actress?

They work in such a different way

and it's definitely a different entity,

apart from the fact there's not so much swearing in it and nothing's

quite as rude as it would be on Channel 4.

Yeah. Yeah, it's a different entity. And do you find it hard to get...?

I guess that's your job, you're an actress,

but jumping from one role to another in that sort of very different

genre? I enjoy that diversity. I haven't moved around a lot.

Obviously, I've been at EastEnders for a few years now but before that

I had gone from No Angels to a period drama

to quite diverse things.

And that's all part of the flavour, isn't it?

But you're working with a director on your new project

about a cab company.

Candy Cabs, yeah.

That's one about these two women who set up an all-female cab company for

women, run by women.

Set up north. That was with the same director, Minkie Spiro.

Fantastic director, and she directed No Angels, that I was in

years ago, so I came out of my maternity leave a little bit early

to go and do that. That's BBC One, later on in the year.

That should be in the New Year.

It's nice to have a relationship with a director you've worked with.

I didn't even know what the part was or what the piece was when she

mentioned it, and I went, "Yeah, I'll work for you again because

"you're great." That's nice.

OK, back to the soup.

Up to the boil, tick it over for ten minutes or so, ideally,

just to cook them down a little bit.

But because they're so soft anyway,

we've got hot stock here so we're going to blitz them up.

I'm going to add most of the cucumber and a little bit of stock,

because you don't want it too watery.

Like it was in rehearsal.

Right, OK.

So, on with that. On with the lid. I'll try not to splash you.

And then just adjust it by pouring in more liquor.

OK. Right.

A little bit of salt. Do you like chilli?

Yeah. Yeah? Good. I've got a cold coming, as well, so I need to be

able to taste this. Perfect. Let's go. A clean cloth.

Let's go and rinse this, erm...

..cucumber off. So here, OK,

it's just starting to pull out the liquid from the cucumber.

Get it in the tea towel and then just give it a really good squeeze.

Just get as much of the liquid out as you can.

And it will take a while, and the longer you leave it...

I'm not sure I'm strong enough for that. I'm just doing it to show off.

There you go. It's coming off now.

OK. That's good.

That's good. Right, so I think we're pretty much there.

Just going to try that again.

So, when you cook, do you leave a horrible mess like this?

I do, actually. And I kind of live by the rule that if I'm doing the

cooking, he can do the washing up so I don't really worry about it.

Although it does end up staying until the next morning usually

and then I do it anyway. Right.

Let's get the cucumber out. Like so.

OK. So, to that we'll add this liquor.

This is just, like I say,

a sweet/sour solution with those coriander seeds.

This is a warm soup. Obviously chilled soup on a nice hot day,

which it isn't particularly today...

And then to that, a little bit of the chopped mint,

chopped coriander, in there. Stir that about.

And then...

if I can just borrow that a sec... I don't want to slop soup over you.

That smells good. That smells very fresh.

Yeah, it does. I love this pickled cucumber.

It goes really nicely with fish. We do it with cured duck, as well.

It's nice. And this pickle keeps...

It loses its colour slightly, but it still tastes great.

You've still got a little bit of crunch to it.

It'll keep for a little bit in the fridge.

Here's the soup. Now, you could, if you wanted to,

stick it through a sieve, just to make it super smooth.

We like the rustic look today. You like rustic? Good. Good.

Right, let's tidy that up a bit.

OK. And then finally finish with -

all chefs do - a little slug of oil. Like so.

Right. There you go.

How quick was that? Very quick! Round of applause! Right, OK.

So, there you go. Try that. Cucumber soup, quick cucumber pickle.

Now you know what to do with your bumper crop.

I'm really surprised. Are you? In a good way? Yeah. I am. Genuinely.

Yes, I didn't expect it to taste of cucumber

after everything you've done to it!

LAUGHTER

I thought it's such a mild flavour you wouldn't actually taste

that. It's lovely. It is.

Pickled cucumber is lovely. Got a nice spiciness to it.

I'm trying to liberate a little bit.

Just put it on. There we go.

Thanks, Matt. Two great ideas there.

Let's face it, we've all been guilty of finding a bit of mouldy cucumber

at the back of the fridge, but no excuses now with those recipes.

Today we are taking a look back at some of the magnificent recipes from

the Saturday Kitchen larder.

Diana Henry is an award-winning food columnist,

journalist, and has published countless cookery books.

She's a woman of many talents, and for her debut appearance on

Saturday Kitchen she had an award-winning recipe at the ready.

No surprises there.

Welcome to the show. Lovely to be here. I know you've been looking forward to it. What are you cooking?

I am cooking roast pork chops with pears and red

onions and potatoes and Roquefort butter on top.

This is kind of like a dish,

we talked about Sunday lunch, you throw it in the oven,

go to the pub... I love that. ..and forget about it.

You choose good ingredients, put it in something,

stick it in the oven, let the oven do the work. I like that,

just the application of heat and that's it.

Right. What are we doing? I want you to do me potatoes.

These are sliced thinly. And you want waxy ones.

Those are very big for waxy ones, but, yeah.

Do the potatoes about two millimetres thick...

Do you not know how much that is?

That's fine. That's OK.

And the pears, it doesn't matter,

they're never ripe when they're sold.

Doesn't matter if they're hard

because you're going to bake them for nearly an hour.

Pork chops is a standby thing that mums always think about at the end

of the day. "What are we going to do with a pork chop?"

You are not using the standard pork chops, are you?

I'm using spare rib pork chops because

they've got more marbling.

Look how lovely they are. And good, big ones, about 300g each.

There you go. But this is real kind of...this is real manly food.

I'm going to stop there because I'm about to lose my fingers on live TV

and I'm going to stop. Is that enough?

That's enough. That's good. Lovely. OK.

You just want to stick those all in the bottom.

Yeah. And then it's going to get cooked together.

Can you cut me an onion into wedges, please?

An onion into wedges. Yes.

Everything's got to kind of cook round about the same time.

Just literally chunks like that? Yeah, chunks like that.

What are your findings once you've visited these pubs?

Because you went literally as far...

The far north of Scotland? Yeah, I went everywhere.

Everywhere, yeah. What a tough job that is.

Well, I had a two-year-old with me sometimes, so it wasn't always

easy. You don't want to do that kind of thing with a two-year-old.

What?! Yeah, in tow.

He's now in rehab.

LAUGHTER

If you are watching, Dylan, don't do it.

Literally, how has it changed?

I wrote around about four years ago, and at that time kind of

"gastro pub" meant people were doing passable Thai fishcakes, and now

I've got to say I really think it's a place that great British cooking

is being done. Chefs are getting pubs, as well, now.

Yeah. I mean, it's kind of...

If you haven't got lots of money and you're not famous already,

that's the kind of place you can go

and make your own stage and start there.

They can do whatever they want and they've got pretty low overheads

to start off and they see it as their own kind of stage.

Gone are the days of the old, you know,

the old Berni Inns in the '70s, prawn cocktail.

Has it developed so much since then?

In Yorkshire, a great place called the Pipe and Glass Inn do a posh

prawn cocktail, so you get that kind of thing.

You get really good versions of things like gammon and chips.

I love that type of food. Comfort food, as well. Real comfort food.

In the oven. Literally, the chops just go on with everything else.

That's it. Yes. Thyme goes on. It's not difficult in any way.

In the oven. And how long for? That goes in for about 45 minutes.

It's heavy, this. It's a lot of pork, James.

45 minutes? 45 minutes, but after 15 minutes take them out

and put some brown sugar on the pears and turn the chops over. OK.

There's a bowl there if you want to wash your hands. OK.

Are you going to do this with a nice, simple butter?

You don't have to, but I'll just fancy it up a bit.

I'll do a Roquefort butter.

You could do Stilton. Literally for 20 minutes.

And then put some sugar,

just a little bit on the tops but mostly on the pears so they

caramelise nicely, get sweeter.

We've got the walnuts going in here, toasted up.

You don't need to put anything in the pan to do those. Just that.

Absolutely. And then what are we doing here, then?

Just a little simple... A watercress and chicory salad.

This dressing's quite unusual that you put in here, as well.

Do you think so? Why? It's not just walnut oil and vinegar but you've

got cassis in there, as well? For a bit of sweetness.

I like it. I think it just kind of lifts it.

And walnut oil, I always use olive oil with it because walnut oil on

its own is too strong. You just can't get away from the alcohol.

You know, everybody says that about my recipes, actually.

It does end up in there quite a lot. Funny, that.

Don't go to a pub with him.

A little bit of walnut oil, but we don't want too much of it.

No, because it is strong. It's strong.

OK. There you go.

All you've got to do is mash this. Your butter should be soft.

Yeah. They're great things, actually, savoury butters,

don't you think, for fancying things up that are quite plain?

One thing I read about you that's interesting...

Yeah? Not only are you a writer, you write bits and pieces, but you're

producing your own, or you're making your own, pizza oven in your garden.

Now, I know a little bit about pizza ovens.

Being a person that's British food, gastro pubs,

what is it about a pizza oven?

Well, you cannot make good pizza at home unless you've got...

Most people's domestic ovens only get up to about 220 degrees.

You have to cook them at 400. This is in a proper, proper pizza oven.

A proper pizza oven. I went and did a course at River Cottage with

Hugh Fearnley-Whittingstall on how to do it.

We had one in the morning.

How to build it? How to build a pizza oven.

Why don't you just buy it off the internet?

Because this is more fun, James. I bought mine off the internet.

You bought yours off the internet? However, I'll hold my hands up.

Before he talks about it,

I did make it following the Italian instructions

that came in a crate.

It was a flat-pack pizza oven?

It was. He set fire to it.

He set fire to it. At his birthday party, he set fire to it.

But unfortunately,

the builders decided that it would be better to build a wood-burning

pizza oven with a wooden roof. Over it? Yeah. Right.

So the past three times I've lit it,

I've got the world's most expensive pizzas, that were about ?400 each,

because every time I fired it up it kept setting fire to the whole roof

which we've now made of metal, so it doesn't work.

Don't listen to your builders. Mine is still being built.

Three months down the line. It takes a morning at River Cottage.

It's taken me three months and it's still not finished.

Anyway, so... There was 150 people at his birthday party, laughing,

watching him run down the garden with the garden hose.

Trying to cook pizzas. Putting it out.

This is like being at my house at home.

It's brilliant, this. Look at that.

Isn't it good? Just looks proper, that, doesn't it?

That's proper grub, Lawrence. Nice. Magic, magic, magic.

Right. You've got the butter here. I've got the butter there.

Do you want some tongs?

No, I'll do this and use this.

Pork ribs aren't expensive, either, are they?

No. They're nice. All you want to do is ask the butcher to take the feet

off. Look at those potatoes.

Aren't they yummy? The pear and everything else.

It is one of these dishes that you kind of like the old potatoes,

and you dive in and eat the crusty bits around the edge.

I love those bits that stick. I haven't done it neatly like you.

I'll plate up. You do the cheffy thing.

There you go. A bit of that. Butter. A bit of butter.

There you go. Grab some butter, lift it on there so you can see.

This is the little Roquefort butter.

Got a salad on here.

You need to put that on.

Then what I'll do is I'll do a cheffy thing.

We've got the blowtorch here. What are you doing with that?

Is that really necessary?

Melted butter.

They just can't help themselves, can they?

There we go. It's a good, good dish.

And how easy was that?

How easy is that? You could attempt that tomorrow at home.

Just don't set fire to the onion like what I've done.

Remind us what that is again.

That is roast pork chops with pears and onions and potatoes and a little

watercress salad and Roquefort butter.

Fantastic. And next time she's on, she's going to make a pizza.

There you go.

A wonderful dish there. Right. Come on over here, Diana.

There we go. Have a seat. It smells amazing.

It smells delicious, the Roquefort and the pork.

But that joint, in particular,

is a really good one to look out for, as well, isn't it?

Most people do that with a loin and it would be quite dry.

Well, loin is fine but it just doesn't have as much flavour and you really want the kind of succulence.

Especially if it is going to cook for that time.

It's really juicy. Tell you what, being there with seasonal beetroot and stuff like that would be nice.

Definitely. Beetroot. Candy beet, anything like that. I love beetroot.

Really underrated, I think.

What do you reckon? See, you're not waiting for anything,

are you? Straight in there. I lost out last time.

Something you would attempt at home? It is one of those dishes...

We do a lot of tray bakes at home where you just bung a load of veg in.

I do that. Chicken thighs. The things I can do with chicken thighs, you wouldn't believe.

Now it's time for a culinary adventure with Mr Keith Floyd.

He's in Cornwall today, and is kicking things off by celebrating

the humble pilchard.

MUSIC: Le Nozze di Figaro from The Marriage of Figaro by Mozart

Why, whenever we come to Cornwall,

and this whole programme is in Cornwall,

does it always blow a gale?

You might have gathered that my director has to throw a six before

he starts thinking, especially when it comes to pilchardS.

You remember the debacle the last time we tried to find them.

Anyway, apart from the weather, he has got his act together,

so here we go - pilchards, mark two.

How are you? Sorry we missed you on the fish quay.

In this sort of weather, I didn't stay very long.

How's it going?

This is the place to be. It certainly is.

Pilchards. Right.

Did you find anything? No, of course we didn't.

Did you find anything? No, of course we didn't.

No. The last time we went with some Cornish dogs, you see,

old sea dogs, we caught three.

That was all. They said we would catch tonnes of them but I haven't seen any.

Well, they come and they go.

The only way really to keep pilchards is to have them salted and

this is how we do them in Cornwall.

Like in that. Don't they look beautiful?

Well, this is exactly the same way they've been done for the last just...

Just over 100 years. This is the cask.

The fish is salted and then pressed to get all the oil out.

So, why can't I go to my local delicatessen and buy some?

Well, we have a job selling them in England.

It is a beautiful fish.

Enzo, being Italian, knows how they are. We send the whole lot to Italy.

Year after year, we send them to Italy and they love them.

And the way the Italians do it, we had a lady in the shop last week,

everybody knew how to do pilchards.

How many of you know how to do pilchards?

They don't, do they? That's it.

This is one way of doing it. You take the head off, you just

take the gut out. These are preserved with the gut in them.

You must do it with the gut in.

Flavour. It might upset you but that's what is happening.

It is a salted fish, very similar in taste to an anchovy.

You just wrap it up in tinfoil and put it in the embers of your fire.

Richard, come to me, come to me.

Because we've heard from Nick all about that kind of thing but how do we eat them?

How do we prepare them? I want to introduce you to my friend Enzo.

You saw his van earlier on today.

Listen, Enzo. Thanks for letting us come here and cheers, by the way,

because it's very nice to meet you. Nice to meet you.

Tell me about what you do with pilchards.

Well, in Naples, what we do is soak them in vinegar...

for a couple of days.

These are Nick's salted ones, aren't they?

Yes. We don't do them in Italy.

They all come from England.

And we prepare them and after a couple of days, we prepare this as

an hors d'oeuvres and you can mix them

with anything you want, with potatoes,

haricot beans, artichokes, and make a nice hors d'oeuvres.

Years ago, in my father's time, when there was no television or nothing,

people used to play cards and in the middle of the table, they would have

pilchards or things like this with a good glass of red wine to go with it.

Yes, because of course, again, you wouldn't drink...

With a highly flavoured fish like this you wouldn't drink a delicate white wine,

you want a rumbustious...

And this Barbaresco is absolutely splendid, isn't it?

A good one, yes. But antipasto, Richard, let me explain.

Antipasto, of which this is one kind, there are many, many others.

If you'd like to come over here, you can see some of the things that Enzo

has prepared for us by way of hors d'oeuvres, by way of antipasto.

Those are sardines fried, and in a sauce with garlic, mint, vinegar,

a little bit of black pepper and you serve them cold.

They look absolutely fantastic.

Richard, look at this. This is brilliant. Mm.

Garlic, mint, lemon juice and vinegar and oil into

a fried sardine, which, at four and a half inches, becomes a pilchard.

Didn't know that, did you?

Bring on the next one. What have you got next?

Peppers. Peperonata.

Now, here's one for the vegetarians, that's for sure.

Peppers cooked with onions, garlic,

black olives, little bit of parsley,

a little bit of oregano, just a touch of oregano.

That, my dear gastronauts,

should satisfy all of those of you who are vegetarians.

Why have a pile of brown rice or stale spaghetti when you can have

super-duper peppers cooked that way?

That's absolutely brilliant - sunshine dish.

The sunshine dish.

Would you like to try some octopus?

I would. I love octopus.

That's octopus.

They've got to be boiled

and when you boil them, you put a cork in it. You put a cork in it?

Yes. I don't know if it's superstition or something.

I never try different because my mamma told me to do like that.

And for the first 25 minutes, you don't take the lid off the saucepan

because they get tough and they've got to be for 25 minutes like that.

Brilliant. Now, superstition or it's because it's the way my mamma told me to do it? You must do it.

Boil your octopus with a lid on it, with a cork inside.

Essential. Then you strain it and make a wonderful dressing of peppers,

lemon juice, parsley and garlic and boy, oh, boy, isn't this fun?

I tell you another thing. Richard, come down to my plate.

You see I have mixed my fish and my peppers and my octopus and the

essential thing here is a piece of bread to dip up the sauces with

because, you know - come back to me, my dear -

one of the things I find really sad about English cooking,

we spend more time on our place settings and our elegant crystal

and our fine decanters than we do on what's actually on the plate so this is the way to eat,

my friends. I hope you are enjoying it like we are.

Pilchard.

Red mullet.

And some prawns.

Now, what I do, I usually...

..finish the dress...

..in the sauce.

It's oil, garlic, vinegar, parsley, and mint.

It is absolutely ready for you to try, Keith.

Oh, Enzo, Enzo, Enzo.

That is fantastic, thank you very much.

And use your fingers. I will.

I will. Because people spend too much time eating with a knife and fork.

Prawns should be eaten with the finger.

Actually, it's quite true, you know. This is how you eat a prawn.

You rip off the head, even though it's burning my little artists' fingers.

Peel off the skin. I don't feel anything.

You feel no pain? No. There is no pain in good fun, is there?

Beautiful. And this is courgette.

The stuffing is the same as they do in Naples with the cannelloni.

Instead to use pasta, I use courgette.

It looks more interesting and the stuffing is...

You saute the onions and put mincemeat in it, white wine,

salt and pepper and then you mix with cheese.

Mozzarella, Cheddar, Parmesan.

And you stuff the courgettes and you bake it again.

Sorry about that. Bye. If the pictures don't tell you,

I can't.

And here's another one of me having a bracing stroll along the cliffs to

clear my head before meeting the restaurant owner Ann Long.

Actually, I don't like walking.

They make me do it to satisfy the director's obsession with tin mines

and landscapes. I reckon he thinks he's David Lean.

# The king was in his counting house

# Counting out the money

# I am in the kitchen... #

Yes, as a matter of fact, hello, I am in a counting house.

I am, in fact, in the Count House at Botallack, right on

the edge of Cornwall with the sea over there and the wind blowing us

all over the place. And today I'm going to cook you a rabbit because

my director tells me, I don't believe everything he says,

but he says all tin miners used to eat rabbit in the olden days.

But we don't eat them any more and that's a great shame because they

are a cheap and economical and quite delicious thing.

So, Richard, if you'd like to come down on my ingredients, I will explain

what we are going to have. First of all we need some chopped fatty bacon,

some finely diced carrot...

Ha-ha! That's not carrot, is it?

That's onion!

LAUGHTER

Never mind. It doesn't matter. We all make mistakes like that.

Anyway, if you can't tell the difference between onion and carrot,

switch over to Sesame Street or back to Crossroads or whatever you were

up to. Anyway. Rabbit.

Then a bay leaf, fresh rosemary, chervil and some thyme.

Some prunes which we've had soaking in white wine, but you could soak

them in tea or water if you wanted to.

We're going to need a drop of Cognac later and a bit of white wine for

cooking in. Then I've rolled up some butter and flour,

later for thickening the sauce.

Parsley, tomato puree,

finely chopped garlic and the liver and heart from the rabbit,

which we will put into the sauce.

OK. OK, Richard, come on over and we'll get things going a little bit.

This is the pan that it's all going to go in.

With a quick slurp here and a quick slurp there.

In we get the bacon.

Maximise the speed of the gas.

That's all right. In with the onions.

And in with the carrot.

In a few moments, those will start to bubble away.

They're not going to, are they?

Sorry about that. Bit of a slow takeoff.

I wasn't really up to frying speed.

Anyway, we are now. Everything is going fine.

As you can see, it's bubbling nicely away. Turning golden.

And it's at this stage... Ow! I've just burnt myself!

That will delight you, won't it?

Put the rabbit in, like this...

..with the oil and bacon...

..and bits of onion. Stay there please, Richard.

A quick grind of pepper over all of that.

Like so.

Brown these off very quickly and then...

..because this is the good, slightly fun way of doing things,

in we go with the...

There we are. Wey!

In with the garlic.

In with our bay leaf.

A little bit of rosemary.

Little bit of thyme.

And a little bit of chervil.

Doesn't that look really attractive?

Little bit of parsley.

In with our prunes.

Like that.

A drop of white wine. I hope you can hear me above all this sizzling

and sozzling. A little bit of white wine.

A tiny bit of tomato puree.

Stir that in.

Like so.

And then a tiny pinch of salt into the sauce.

Our rabbit liver to give the stock flavour,

and we now just let that simmer gently away,

turning from time to time.

Richard, come back because I think they've seen enough of that, do you?

I haven't got all day.

Let that simmer gently now for about, I don't know, 35 minutes.

Every now and again, turn the rabbit over.

I'm going for a walk in the countryside.

Actually, I'm going down to the pub for a quick one.

You're going for a walk round the countryside or whatever these

whimsical and brilliant directors dream up for you.

It'll probably be a jog across the moors for all I know.

And I'll see you in a little while.

SLAPSTICK MUSIC

A lot of you think I have a fantastically good time just drifting around

the South West of England, cooking,

eating and drinking and stuff like that.

I mean, sometimes I just can't think of what to say and today is one of

those things. I don't really know how to introduce this rabbit which

I've cooked. I know it's cooked properly,

I know it's delicious and I'm a bit worried that my friend Ann here,

halfway through the cooking told me, "I don't like meat with bones on."

I don't know how to get over that.

Ann, never mind all of that. Yes.

Would you please try it? Despite the fact that you are a bit worried

about the bones? I know your style of cooking is much more refined than

my style of cooking, isn't it?

Not any better, though.

What are you doing after the show?

Tell me a bit about the way you like to cook.

I really find bones very irritating and I think that reflects in all of

my cooking and so I would tend...

Mind you, that looks beautiful.

Thank you. Very nice indeed.

I would tend to bone a rabbit...

..and then cook it and then slice it so you have a stuffing with the skin

all around it. I must say,

I agree with you but you are a professional and dedicated cook.

A lot of people don't have time for what they think is that prissy

approach to things.

And I would... What would you say about the fact it would be better

that they made use of the simple ingredients like a rabbit at least...

I think the difference is that that is superb but people are paying to

come and eat my food...

Precisely. ..and so therefore I feel that I owe it to people to present

it and spend a lot of time on cooking it and preparing it.

A lot of kids... One of the funny things about the Floyd programmes is

we've attracted the attention of children

from seven years old to young college students and things, who are

really desperately enthusiastic about the cooking and eating but it

seems to me they are not going to have a lot of chance in getting to open their own

restaurant because no-one is really encouraging them.

What can we do for kids?

Oh, no. I think today,

you ought to encourage youngsters to help and I've been onto the

Master Chefs Association and they are trying to encourage youngsters to come and

learn to cook in kitchens.

I would like to go and cook in famous chefs' kitchens.

I'm sure that nobody who really...

Anybody that really enjoys cooking,

they would love to show youngsters how to do things.

I think that I get so enthusiastic about it that I would love somebody

to come and bang on the door, and then you would show them all

about it. I haven't got a deep freeze full of...inexaustable things.

Oh! Hooray to that!

A lot of you could take a lesson from that, OK?

This place is in the middle of nowhere.

In fact, only halfway in the middle of nowhere,

because the rest of doesn't exist, if you see what I mean.

She hasn't got a deep freeze.

Too many people live out of the deep freeze, don't they?

I think so. And they make too much use of microwaves.

You've got... That's my advertising contract gone. Never mind.

LAUGHTER

You've got to love that man, don't you?

And as ever, on Best Bites,

we're looking back at some of the best recipes from the Saturday Kitchen library.

Still to come in today's edition...

Gennaro Contaldo and Nathan Outlaw battle it out at the

Omelette Challenge hobs. But how did they do?

Find out in just a few minutes.

Hairy Biker Dave Myers is plating up some wonderful water buffalo with

a biscuity bone marrow crust.

He serves it with baby carrots and wonderful, golden fondant potato.

And Gregg Wallace faces his food heaven or food hell.

Did he get his food heaven, pot roast lamb with mash and mint sauce?

He'd love that. Or did he get his dreaded food hell -

sweet potato tagine and lemon couscous?

Find out Mr Wallace's fate at the end of the show.

Now, this next recipe is one of my favourites.

And it takes me back to my time in sultry Malaysia.

When I came in to cook this on Saturday Kitchen,

it was a very cold day in January,

so it just proves it really can be enjoyed all-year round.

I hope you like it.

G'day. How are you? Very good.

Because it's cold... Because it is cold. It's really cold.

And people like curry, I'm going to make a big pot of noodle curry.

It starts off with the Holy Trinity, ginger, shallots, and garlic.

Some curry paste, which you can buy in tubs from supermarkets.

Coconut milk, noodles, beansprouts and some clams.

Going to finish up with the chilli and some spring onions. OK.

So, could you squash the garlic for me?

Slice that. Slice that and do this?

I will peel this ginger.

You know, it's that thing, isn't it,

of trying to stay warm at this time of year?

So, why Malaysia for you, then?

I've just been on a big journey in Malaysia and I have done a whole

series out there and we are out at eight o'clock on Good Food channel every night

this week and, you know, around quite a lot.

But it's a journey of a lifetime, really.

Yeah. Because I didn't really know a lot about Malaysian food.

I know nothing about it.

Is it like Thai, or not?

Well, the flavours of Asia, definitely -

ginger and garlic and lemongrass and things like that.

But the interesting thing about Malaysia is they don't use fresh

coriander. They use of a lot more, sort of, pungent, stronger flavours,

but it is actually really simple and, as you see in this recipe itself,

this recipe... It's not very many ingredients, and that is the wonder of it.

I think it's really cool.

But the great thing about Malaysian food is the street food.

The street food is unbelievable.

Is that all over Malaysia, then?

Everywhere. Everywhere you go, there is just street food,

but what they do, the vendors,

the street food vendors specialise only in one thing.

They only cook one thing.

So you might have a woman on the street who has been cooking the same

thing for 20 years, which means it's fantastic.

Yeah. I mean, just absolutely delicious.

That's where this comes from. You buy this sort of noodle dish on the street.

So, shallots.

When you peeled that, you did that with a spoon.

Peel your ginger with a spoon -

that was one of my greatest tricks while I was away.

Just use a spoon, rather than a knife,

and then you don't lose too much ginger.

So, in here, ginger...

..and...

Ginger and shallots.

Lovely and warming - a little bit of oil, just fry it.

Add to that the garlic.

More garlic. Garlic in there, please, young man.

I haven't finished yet. Come on, it's going to get cold.

All right. Let's go.

There you go. Right, that goes in there.

Then, to that,

when it is half-done, add your curry paste.

Now, as I say, curry paste like this, buy it in tubs.

You can make it - you can make recipes out of books, your book, my book,

people's books, all over the place - but you can...

People's books? Well, you know, people's books.

Lots of people's books. There are a lot of books out there, aren't there?

Not as good as your book or my book, but...

And...

All you do is just buy a tub of it.

This is a, sort of, red curry paste.

You mix it together with the onions and the ginger,

just until it becomes fragrant.

Now, if you wonder about curry paste, if it is cooked enough,

you can sort of... If you breathe it in and smell it,

if it gets acrid on the back of your throat,

then you need to cook it a little bit more.

So that...

See that? Put it over here.

It's not good, is it? See, there you go.

That's the way to do it.

That's it, see? That's not cooked ready yet.

No, it needs a bit more.

Clams...

Needs two more minutes. I can't see them.

Some clams. Just put them in.

Soak them in water overnight, because they are a bit salty.

You all right, love? Yeah, fine. Oh, poor thing.

I made him cry. Do you want me to go and help with the spring onions?

You will have to take over. You know what is even worse?

I have washed my hands with the chilli and I've just...

Oh! Sorry! Carry on. Got to bring in the reserves.

It all right, it's fine. Add to this...

Just give you a hand, James.

I genuinely can't see anything. You all right?

Yeah, no, I'm great. That's fine.

You want back in? First day on the show, it's good, that, isn't it?

So, now, clams go in here.

Give the clams a lovely... There.

John, you're all right, I got it. There you go, Chef.

Thank you. Noodles.

Now, you buy these noodles, just made...

Noodles... I'm looking at the noodles.

Don't cut your finger off, now. Yeah.

Add the noodles to the hot water, just to heat them up.

I'm getting rid of that cloth. Yeah, get rid of that cloth.

Wow, it is all about him, isn't it?

It's all about him. Carry on.

Clams, onions, garlic, shallot, curry paste, a little bit of fish sauce,

to make it a little bit more potent.

Add to that then coconut milk.

A tiny bit of water.

And then the lid goes on top.

Altogether, the lid goes on top, and you let the clams open up.

What noodles are those, then?

What have you got there? These are called oi noodles, or oil noodles...

You are making this up. No, I'm not.

Oi noodles?! Oi - O-I.

Not as in, "Oi, noodle!"

"Oi!" No, they're called oil noodles, oi noodles.

But you buy them now in the supermarket, packs of, like, ready-made...

And they are all greasy and oily around the outside.

Are you sure? I'm positive.

Oi noodles. Are you cleaning up my mess?

Yeah. Honestly?

You will make somebody a great mum.

All right, OK, fair enough.

Noodles are heating up...

CLATTER OF POTS

All right, already! All right already.

OK, so now, in there...

What I like about this dish, this is real-time.

This takes ten minutes to cook and that is it.

And you know, making a curry from scratch,

people think it'll take a really long time.

If you fire that curry paste off enough and you don't stick your head in it,

you're all right. Don't do that, that's not a good idea.

Once it comes to the boil, they will open up.

Right. But they have got to come to the boil.

Where else did you go in Malaysia, then?

What I did was we went to Kuala Lumpur first, which is...

People think it's the capital. Or KL, as people like to call it.

Where are those...

The towers? Where are they? The big towers?

That's Kuala Lumpur. Kuala Lumpur. So, that's sort of the big city.

Yeah. But the incredible thing about Malaysia is these three cultures.

There's Indian, there's Malaysian, and there's Chinese.

And the Malaysians...

The Indians and Chinese were brought there because of the tin mines.

The Chinese knew how to get the tin out of the river,

but the Indians were the workers,

and they have all settled there and they have, sort of,

made this country their own. So you have got the influence of India,

the influence of China and the Malaysian food,

and that is why the food is amazing.

This is called filling in for 90 seconds while the clams open.

Yeah, that's right!

Well, you know, we don't get much of a chance to have a chat, do we?

We don't. Tell us about MasterChef, then.

Are you doing that? Well, you're obviously doing that, but the new series,

when does that start? Well, you see this tan of mine?

That little bit of radiance around the face?

We have just been on a secret mission.

What, sunbed? No!

With MasterChef - we've been out to do something really cool.

We're filming at the moment and we finish up filming at the end of the

month. A secret mission?

A secret mission. And you come back with a tan.

That narrows it down. Obviously not here.

Not here, no, no.

That's right. So, yes, MasterChef continues - 12 years, James.

Almost as long as you've been doing this.

Ten years. Are you ten this year?

Ten years, yeah.

God. You look very well on it, don't you?

We are nearly done, nearly done, almost there.

Look, there you go. Right - so, that's it.

The clams start to open up -

look, they are opening, they are open.

We are there. Honestly, you do worry too much.

Some of these noodles. Do you want to drain them?

No - just pick them up. The reason that I've got the water in this is just to

thin the sauce down, because coconut milk can become a bit too thick and sickly.

So just drop some water in. And if it is too spicy...

You add more coconut milk.

All right. Don't do anything else, just add more coconut milk.

Up to the boil it comes.