0:00:04 > 0:00:07Good morning. Sit back and enjoy 90 minutes of the best food on TV.
0:00:07 > 0:00:10It's time for another helping of Best Bites.
0:00:31 > 0:00:32Welcome to the show.
0:00:32 > 0:00:35We've got lots of talented chefs lining up for some pretty
0:00:35 > 0:00:37hungry celebrity guests this morning.
0:00:37 > 0:00:39Mark Hix cooks one of the best steaks we've ever
0:00:39 > 0:00:40had on the programme.
0:00:40 > 0:00:43He turns a hanger steak into a unique steak salad.
0:00:43 > 0:00:46He fries the steak and serves it with crispy shallots
0:00:46 > 0:00:48and wild mushrooms and watercress salad.
0:00:48 > 0:00:51And the pride of Bulgaria, Silvena Rowe,
0:00:51 > 0:00:53creates a salmon kiev right before your eyes.
0:00:53 > 0:00:57She uses fresh sorrel and puff pastry to make the kiev
0:00:57 > 0:01:00and serves it with a delicious radish and potato salad.
0:01:00 > 0:01:04And the legendary Antonio Carluccio serves up a magnificent
0:01:04 > 0:01:05fillet of venison.
0:01:05 > 0:01:07He pan fries medallions in butter
0:01:07 > 0:01:10and makes a delicious wild mushroom sauce.
0:01:10 > 0:01:13And Amy Nuttall faced her Food Heaven or Food Hell.
0:01:13 > 0:01:16Would she get her Food Heaven, tuna, with my take on a seared, spiced
0:01:16 > 0:01:20tuna served with snake beans and Chinese leaf salad? Or would she get
0:01:20 > 0:01:25her dreaded Food Hell, leeks and my Wensleydale cheese and leek souffle,
0:01:25 > 0:01:27with a dandelion and walnut salad?
0:01:27 > 0:01:30You can find out what she gets to eat at the end of the show.
0:01:30 > 0:01:33Now, when Nathan Outlaw wanted to showcase Cornish red mullet
0:01:33 > 0:01:35on the show, he brought it with him on the train
0:01:35 > 0:01:39so I must apologise if you were sat next to him at the time.
0:01:39 > 0:01:42What are we cooking? We're going to do a lovely Cornish dish.
0:01:42 > 0:01:45We've got the red mullet and the squid that I brought up with me.
0:01:45 > 0:01:47You genuinely brought up with you? Yeah, up on the train.
0:01:47 > 0:01:50Then we're matching it with pickled mushrooms, some dried
0:01:50 > 0:01:52tomatoes that you can do yourself, they don't have to be sun-dried,
0:01:52 > 0:01:55and we've got some wild fennel herb that we've gone and picked as well.
0:01:55 > 0:01:58Wild fennel herb. We'll get through that in a minute but I'm going to do
0:01:58 > 0:02:01the little... This is like an onion dressing, is it?
0:02:01 > 0:02:04Yeah. It's a red onion reduction and we're going to make clarified butter,
0:02:04 > 0:02:05where usually you would have oil,
0:02:05 > 0:02:07we've got clarified butter instead. OK.
0:02:07 > 0:02:10I'll get the clarified butter on. The clarified butter's on.
0:02:10 > 0:02:12The onion just wants dicing nice and fine.
0:02:12 > 0:02:15Then I'm going to put that in there with some red wine?
0:02:15 > 0:02:17That's it, red wine, red wine vinegar and some sugar.
0:02:17 > 0:02:19We'll reduce that right down.
0:02:19 > 0:02:21Reduce that down and that'll go into our
0:02:21 > 0:02:24clarified butter sauce at the end, right? That's right, yeah.
0:02:24 > 0:02:25Tell us about this red mullet then.
0:02:25 > 0:02:27It's a red mullet, yeah.
0:02:27 > 0:02:30One of my favourite fish from the sea, especially on the Cornish coast.
0:02:30 > 0:02:32You get it everywhere.
0:02:32 > 0:02:34Um, not massively popular.
0:02:34 > 0:02:37It's fair to say they use it a lot abroad, France, Italy,
0:02:37 > 0:02:39particularly in France they love it
0:02:39 > 0:02:42and they cook it whole with the liver in, don't they?
0:02:42 > 0:02:45That's right, yeah. Some people call it the woodcock of the sea
0:02:45 > 0:02:48because woodcock, game bird, you can cook with all the guts in.
0:02:48 > 0:02:51Well, this is exactly the same. You can cook all the liver.
0:02:51 > 0:02:52So long as it's really fresh. Yeah.
0:02:52 > 0:02:55But it is quite a strong flavour in itself, isn't it?
0:02:55 > 0:02:57Yeah, it is quite a strong flavour.
0:02:57 > 0:03:00That's why today I'm doing a dish with red wine and mushrooms,
0:03:00 > 0:03:02all the stuff that is quite hearty stuff, really.
0:03:02 > 0:03:03It can handle it.
0:03:03 > 0:03:06It will take quite strong flavours, a bit like monkfish,
0:03:06 > 0:03:08that kind of stuff. Yeah, that's right.
0:03:08 > 0:03:11Anyway, last time you were on the show you were just about to
0:03:11 > 0:03:14open these restaurants. Tell us, how is it going, first of all?
0:03:14 > 0:03:17Have you got them open? Yeah, both the restaurants are open now.
0:03:17 > 0:03:19Yeah. They're doing really well.
0:03:19 > 0:03:23The grill's ticking along nicely, the summer holidays are upon us now,
0:03:23 > 0:03:28so it's going to be a bit of a manic time, then we've got the fine
0:03:28 > 0:03:31dining doing really well, that's where I'm cooking most of the time.
0:03:31 > 0:03:33Now this is in Rock, is it? That's right, yeah.
0:03:33 > 0:03:35So just across the way from Mr Stein.
0:03:35 > 0:03:39Are you looking at him through your window of your place, or not?
0:03:39 > 0:03:41No. No. Not yet, definitely.
0:03:43 > 0:03:45So when you're prepping this, you've got to take the pin bones out
0:03:45 > 0:03:48because you don't want to get one of them in your mouth.
0:03:50 > 0:03:53You're best off using little tweezers, aren't you,
0:03:53 > 0:03:55really, for this? That's right, yeah.
0:03:55 > 0:03:58Little fish tweezers. You can nick the ladies' ones, I suppose.
0:03:58 > 0:04:01I'm sure she'll love that, with a few scales in there.
0:04:01 > 0:04:05Anyway the tomatoes, you basically want these deseeded and skinned.
0:04:05 > 0:04:06That's right, yeah.
0:04:06 > 0:04:08Do you use much red mullet in your cooking, Atul?
0:04:08 > 0:04:11I suppose it takes quite long flavours like Indian sort of foods.
0:04:11 > 0:04:14Yes, it's quite a strong fish, so it works really well with spices.
0:04:14 > 0:04:15What spices
0:04:15 > 0:04:17would you predominantly put with that?
0:04:17 > 0:04:19I would normally use coriander and cumin with that
0:04:19 > 0:04:22and fresh coriander works really well with grey mullet. Yeah.
0:04:22 > 0:04:25It cooks quite quickly, doesn't it? But I remember having some of the
0:04:25 > 0:04:27dishes over there, put a lot in that bouillabaisse,
0:04:27 > 0:04:30bouillabaisse and all that sort of stuff...
0:04:30 > 0:04:32Yeah, it gives you a lot of flavour, a lot of depth of flavour,
0:04:32 > 0:04:35again handling the big flavours, so. Yeah.
0:04:35 > 0:04:39Right, the tomatoes, what we do is just ice-cold water,
0:04:39 > 0:04:41just to take some concasse,
0:04:41 > 0:04:43ice-cold water straight out
0:04:43 > 0:04:46and then this will basically just peel the skin on. That's right.
0:04:46 > 0:04:48The pan's there ready to cook your fish.
0:04:48 > 0:04:50Yeah, we're going to get that straight in.
0:04:50 > 0:04:52And the skin will just peel off, like that. There you go.
0:04:52 > 0:04:54What's nice about the tomatoes is you actually,
0:04:54 > 0:04:57if you've got an abundance of them, you can actually sort of do this,
0:04:57 > 0:05:01dry them right down and then you can leave them in your larder under oil.
0:05:01 > 0:05:04Yeah. That's quite a nice way of using them up.
0:05:04 > 0:05:07They're coming in, in the gardens at the moment, aren't they, tomatoes?
0:05:07 > 0:05:09Yeah, definitely, they're coming up at the moment.
0:05:09 > 0:05:11If you've got an abundance, here's an idea for them.
0:05:11 > 0:05:13So the fish, skin side, you cook it?
0:05:13 > 0:05:16Yes, skin side down, a little bit of salt on there.
0:05:16 > 0:05:18It's good to always keep the fish, the skin, on red mullet,
0:05:18 > 0:05:20don't you think? Yeah, I do.
0:05:20 > 0:05:23I think if you've got a skin that can be eaten, crisp it up,
0:05:23 > 0:05:27it's another texture. I'm not a person for leaving skin.
0:05:27 > 0:05:28I like to eat that, so...
0:05:28 > 0:05:32What we've got here as well, you've got some of this nice,
0:05:32 > 0:05:36this is quite a small squid, quite nice, it will cook very quickly.
0:05:36 > 0:05:38So I've got another tip for you.
0:05:38 > 0:05:41If you're growing tomatoes in your garden, always water the pot,
0:05:41 > 0:05:46not the outside. OK. It causes the stem to be much stronger.
0:05:46 > 0:05:50That's from Jeff, the gardener, great. Top tip.
0:05:50 > 0:05:51Top tip, there you go.
0:05:51 > 0:05:54So the tomatoes, we're going to slowly cook these.
0:05:54 > 0:05:57These are kind of like sun-blushed, aren't they, these?
0:05:57 > 0:05:58That's right, yeah.
0:05:58 > 0:06:01What we do is put it on to a tray, a little bit of salt, a little
0:06:01 > 0:06:03bit of sugar, a little bit of pepper,
0:06:03 > 0:06:05olive oil, some garlic and some thyme.
0:06:05 > 0:06:07Put them in the oven, and you take about half an hour on 110,
0:06:07 > 0:06:11and then just turn them over halfway.
0:06:11 > 0:06:13So, a little bit of garlic.
0:06:13 > 0:06:14Just over the top.
0:06:14 > 0:06:17But you can keep these really nicely, can't you,
0:06:17 > 0:06:18like you say, in a little pot.
0:06:18 > 0:06:21Little pot, it looks nice. I've put them through bread a few times,
0:06:21 > 0:06:23which would be quite interesting.
0:06:23 > 0:06:26Some sugar's quite interesting as well, a bit of sugar. Yeah.
0:06:26 > 0:06:29Salt, olive oil, and then slowly in an oven. Straight in, yeah.
0:06:30 > 0:06:33I suppose it's good olive oil, then? That's right, yeah.
0:06:33 > 0:06:35OK.
0:06:35 > 0:06:38Turn these fillets of mullet over, a bit of colour on there.
0:06:38 > 0:06:40Then, when you've turned them over,
0:06:40 > 0:06:43I'm going to add the squid in there as well.
0:06:43 > 0:06:46See those there, right? And I'll get my shallots chopped.
0:06:46 > 0:06:49Now, this is a little bit of pickle.
0:06:49 > 0:06:51Mushrooms, I'm a big fan of wild mushrooms,
0:06:51 > 0:06:53but for a dish like this, it's nice to pickle mushrooms.
0:06:53 > 0:06:55I don't really want to do that with wild mushrooms,
0:06:55 > 0:06:57but these are perfect for it.
0:06:57 > 0:06:59These are the cultivated Japanese-style mushrooms
0:06:59 > 0:07:01which grow everywhere in the UK now.
0:07:01 > 0:07:03There's some really good growers, actually.
0:07:03 > 0:07:04Are these...?
0:07:04 > 0:07:07These are called shimeji. Shimeji? Shimeji, yeah.
0:07:07 > 0:07:10Are you just making that up? No, they are called shimeji!
0:07:10 > 0:07:13What we do with them... JAMES LAUGHS
0:07:14 > 0:07:16You're just winding me up!
0:07:16 > 0:07:18They've got a nice earthiness to them, and they're
0:07:18 > 0:07:21not as strong as shiitake, so it's quite nice with this dish.
0:07:21 > 0:07:24These fennel tops that you've been using in the butter,
0:07:24 > 0:07:26are they native to Cornwall?
0:07:27 > 0:07:29Yeah, at the moment, this wild fennel,
0:07:29 > 0:07:32it's a seashore vegetable, basically.
0:07:33 > 0:07:34Like samphire sort of stuff?
0:07:34 > 0:07:37Yeah, the same area, you get it in the same area.
0:07:37 > 0:07:39Where you find it, you'll get that as well. OK.
0:07:41 > 0:07:43So, the mushrooms, all I've added in there is
0:07:43 > 0:07:45a little bit of the light olive oil. Yeah.
0:07:45 > 0:07:48Then we've got some shallots in there as well, OK?
0:07:48 > 0:07:50Then what we've got here is some red wine vinegar.
0:07:50 > 0:07:53You can use any vinegar. It depends what dish you're doing it with. Yeah.
0:07:56 > 0:07:58A bit of colour on there.
0:07:58 > 0:08:01Like usual mushrooms, very hot pan to start off with?
0:08:01 > 0:08:03And this, you cook it about three or four minutes?
0:08:03 > 0:08:05Yeah, about three or four minutes.
0:08:05 > 0:08:08Squid's in there, that takes literally about a minute.
0:08:08 > 0:08:10Then what we're going to do is... Don't forget that. Yeah.
0:08:10 > 0:08:12Vinegar in there.
0:08:15 > 0:08:17And a little bit more of the olive oil.
0:08:17 > 0:08:20Could you use dill instead if you couldn't get these fennel tops?
0:08:20 > 0:08:24Dill, or even if you've got a normal fennel, just take the tops off that.
0:08:24 > 0:08:25OK.
0:08:25 > 0:08:28Right. OK, we're ready for you.
0:08:28 > 0:08:30Yeah, mushrooms are ready.
0:08:30 > 0:08:32What we're going to do to the mushrooms is
0:08:32 > 0:08:34add a bit more of this herb.
0:08:36 > 0:08:39You actually roast fish in this as well, which is a nice thing to do,
0:08:39 > 0:08:41with the mullet whole. A bit of that on the tray.
0:08:43 > 0:08:46Would we ever see you coming north, or rather, out of Cornwall,
0:08:46 > 0:08:49or is that it for you? Cos it's a great larder down there, isn't it?
0:08:49 > 0:08:51For me, it's beautiful. It's got everything I need in life.
0:08:51 > 0:08:53I need to be able to cook professionally,
0:08:53 > 0:08:55that's what I love doing, but also I've got the relaxation,
0:08:55 > 0:09:00I've got the sea, I've got everything around, beautiful ingredients.
0:09:00 > 0:09:03For me, London's... I'm from the Southeast originally,
0:09:03 > 0:09:05but it's a bit too much for me, to be honest.
0:09:05 > 0:09:09And you've got your kids, one of which you want to say hello to.
0:09:09 > 0:09:12Yeah. Good luck to, is that right? Yeah, good luck to my children.
0:09:12 > 0:09:15Which one are you looking at? Good luck, Jacob and Jessica,
0:09:15 > 0:09:16with your tap dancing today.
0:09:16 > 0:09:19It's their first competition, they're seven and five.
0:09:19 > 0:09:22Shame I can't be there, but I've got to do a bit of cooking, I'm afraid.
0:09:23 > 0:09:26I'd like to see you tap dancing! Me tap dancing?!
0:09:28 > 0:09:32Right, so, this dressing, I'm mixing five parts
0:09:32 > 0:09:35of this red-wine reduction, to one part of the...
0:09:35 > 0:09:38The butter, yeah. There you go, that's that one done.
0:09:38 > 0:09:41OK, then we've got some of the tomatoes, which are there.
0:09:41 > 0:09:44There you go. The tomatoes. OK.
0:09:44 > 0:09:47As you can see, these are dried down a little bit, it's nice.
0:09:47 > 0:09:49What you tend to find as a flavour,
0:09:49 > 0:09:52there is a risk of them being a little bit watery - it's gone.
0:09:52 > 0:09:54Mullet fillet - best way to check is just to have a little look.
0:09:54 > 0:09:56Should be a little bit translucent still,
0:09:56 > 0:09:58it shouldn't be cooked right through.
0:10:00 > 0:10:02Fennel tops on there.
0:10:02 > 0:10:05A bit more fennel on the squid rings. You don't have to use red mullet.
0:10:05 > 0:10:07You could just do the squid salad with this.
0:10:07 > 0:10:10You could do it the same way with the tomatoes, the mushrooms.
0:10:10 > 0:10:11All your food just looks so good.
0:10:11 > 0:10:14Thank you, James! I do try!
0:10:14 > 0:10:16And then what we've got here is the dressing.
0:10:16 > 0:10:19As James already said, it's the red-wine reduction.
0:10:19 > 0:10:21And the clarified butter.
0:10:21 > 0:10:25What the clarified butter does, it's got almost like a nuttiness to it.
0:10:25 > 0:10:26Yeah. There's a bit of fennel in there as well.
0:10:27 > 0:10:30It's all about flavours. Get them flavours in there.
0:10:30 > 0:10:31Remind us what that is again.
0:10:31 > 0:10:34OK, so, you've got red mullet from Cornwall, nice bit of squid,
0:10:34 > 0:10:37red-wine reduction, dried tomatoes and pickled mushrooms.
0:10:37 > 0:10:39How fantastic does that look?
0:10:44 > 0:10:45The boy's good. I told you he's good.
0:10:45 > 0:10:47There you go. Have a sit over here.
0:10:47 > 0:10:49What can you say about that, eh?!
0:10:49 > 0:10:51There you go, what can you say? Dive into that one.
0:10:51 > 0:10:52Beautifully presented.
0:10:52 > 0:10:54Absolutely wonderful.
0:10:54 > 0:10:57Dive into that. You call that cheffy rustic, is that right?
0:10:57 > 0:10:58Cheffy rustic, yeah!
0:10:58 > 0:11:01Would that be one that you do in your fine dining,
0:11:01 > 0:11:03or is that more your...?
0:11:03 > 0:11:07The difference is, the fundamentals in both restaurants are the same,
0:11:07 > 0:11:09but one's much more casual and one's more refined.
0:11:09 > 0:11:11That could work in both, really. Yeah.
0:11:11 > 0:11:16Happy with that? Yeah, squid cooked perfectly. So often it's overdone -
0:11:16 > 0:11:18as you know, toughens up.
0:11:18 > 0:11:20Red mullet cooked to perfection.
0:11:20 > 0:11:23People often wouldn't put mushrooms and fish together. It's unusual.
0:11:23 > 0:11:25It can handle it. Big flavours.
0:11:25 > 0:11:28Particularly the red wine vinegar and all that kind of stuff. Atul?
0:11:28 > 0:11:30Very good, tastes fantastic. Happy with that?
0:11:30 > 0:11:33Everybody's diving into that. I won't be getting any of this!
0:11:37 > 0:11:39A tastier plate of food you couldn't wish for.
0:11:39 > 0:11:43Coming up, I'll be making a warming French onion soup
0:11:43 > 0:11:44for singing star Olly Murs,
0:11:44 > 0:11:47after Rick Stein continues his Seafood Odyssey,
0:11:47 > 0:11:49with some inspiration this time from Thailand.
0:11:50 > 0:11:55In America, I mainly had crabs with drawn butter, which is great,
0:11:55 > 0:11:57but sometimes you need a cleaner taste,
0:11:57 > 0:11:59and the place for that is Thailand.
0:11:59 > 0:12:03Here, I'm just cutting a very similar crab to the American crab up,
0:12:03 > 0:12:05prior to steaming it.
0:12:05 > 0:12:08I've cut it into four quarters
0:12:08 > 0:12:10and then cracked all the claws.
0:12:10 > 0:12:14I've made this makeshift steamer. A wok is so versatile.
0:12:14 > 0:12:16I steamed the crab for just seven minutes,
0:12:16 > 0:12:18so it's just cooked and not at all dry.
0:12:18 > 0:12:23While that's cooking, you make a simple, fresh cold sauce.
0:12:23 > 0:12:26You take some water, you take some fish sauce,
0:12:26 > 0:12:30you take some palm sugar, chop up some green chillies.
0:12:30 > 0:12:33Don't discard the seeds - this is Thailand, keep it nice and hot.
0:12:33 > 0:12:37Take the zest off a couple of limes, add that.
0:12:37 > 0:12:39Now add some coriander.
0:12:39 > 0:12:42Then, slice up some kaffir lime leaves, those lovely,
0:12:42 > 0:12:43fragrant limey leaves.
0:12:44 > 0:12:49Then, some lemongrass. Just pull the outer husks off, chop it very finely.
0:12:49 > 0:12:51Add that.
0:12:51 > 0:12:54Now, add lots and lots of lime juice.
0:12:54 > 0:12:56Stir that all up.
0:12:56 > 0:12:58Now, take your crabs out of your steamer
0:12:58 > 0:13:00and put them on a serving tray,
0:13:00 > 0:13:05preferably with some nice, fresh banana leaves underneath.
0:13:05 > 0:13:06Just pour the sauce over the top.
0:13:07 > 0:13:12Like so many seafood dishes, there's nothing to the best ones, and that,
0:13:12 > 0:13:15I promise you, will give you a taste of Thailand
0:13:15 > 0:13:17you will remember for ever.
0:13:20 > 0:13:24I first went to Thailand in 1986, and up till then, I think
0:13:24 > 0:13:27green chicken curry was all I knew about Thai food, like most people.
0:13:27 > 0:13:30But then I found night food markets.
0:13:30 > 0:13:33The great thing about them is everything is so cheap,
0:13:33 > 0:13:39and you've got 100 yards of street with food from all over Thailand,
0:13:39 > 0:13:40and you can try it all.
0:13:41 > 0:13:43This is tom yum goong,
0:13:43 > 0:13:46and this restaurant here has great memories for me,
0:13:46 > 0:13:49because me and my friend Johnny sat down here
0:13:49 > 0:13:51shortly after we'd got to Thailand,
0:13:51 > 0:13:54here in the night market, and had this soup.
0:13:54 > 0:13:57We still meet in the London Inn in Padstow
0:13:57 > 0:14:00and reminisce about how it was just the hottest thing we'd ever...
0:14:00 > 0:14:02Thank you very much.
0:14:02 > 0:14:04..we'd ever tasted.
0:14:04 > 0:14:08You start the tom yum by bruising garlic, galangal -
0:14:08 > 0:14:13which is a type of ginger - onion, chillies and shrimp paste
0:14:13 > 0:14:15in a good old mortar.
0:14:15 > 0:14:16So, that's coming along very nicely.
0:14:16 > 0:14:18Just add a little bit of tamarind water.
0:14:18 > 0:14:21This is tamarind paste, just let down with some water,
0:14:21 > 0:14:23just to help it on its way.
0:14:23 > 0:14:25So now to put it into the stockpot, which is
0:14:25 > 0:14:29boiling away on this charcoal burner called a tao tan here,
0:14:29 > 0:14:31but you don't say "tao tan",
0:14:31 > 0:14:34cos nobody knows what you're talking about.
0:14:34 > 0:14:36You have to go... (THAI ACCENT) Tao tan!
0:14:36 > 0:14:37..like that, then they understand you.
0:14:37 > 0:14:41You have to almost mimic the Thai accent, then you get it.
0:14:41 > 0:14:45So, in that goes, there, and that'll simmer away for about ten minutes.
0:14:45 > 0:14:48That'll give it a really nice hot and sour taste.
0:14:48 > 0:14:49So, after about ten minutes,
0:14:49 > 0:14:53all the flavour is extracted from all those ingredients.
0:14:53 > 0:14:56I'll pass it through a fine sieve or colander,
0:14:56 > 0:14:58leaving behind all those solid ingredients,
0:14:58 > 0:15:02but I'm left with a really quite clear liquid
0:15:02 > 0:15:06which is filled with the pungent flavours of garlic, of chilli,
0:15:06 > 0:15:10of galangal and of shrimp paste.
0:15:10 > 0:15:12Now for some other ingredients.
0:15:12 > 0:15:14A good slug of fish sauce.
0:15:14 > 0:15:18Same fish sauce, I note, you buy here as we get back in England.
0:15:18 > 0:15:20There we go, plenty of that.
0:15:20 > 0:15:22Now, some stick beans.
0:15:22 > 0:15:25Sorry, I keep calling them stick beans - they're snake beans.
0:15:26 > 0:15:27Sticks, snakes - all the same!
0:15:27 > 0:15:30There we go, just add those to that.
0:15:30 > 0:15:34In they go, in for about 30 seconds, I suppose.
0:15:34 > 0:15:37Now, the fish. We bought this fish in the market this morning.
0:15:37 > 0:15:39This is white snapper.
0:15:39 > 0:15:44And I just think that a lot of people think fish abroad are all strange
0:15:44 > 0:15:49and look different, but really, that looks a bit like a bream or a bass,
0:15:49 > 0:15:51and I'd use that in England for this dish.
0:15:51 > 0:15:54Cut him up into about three pieces.
0:15:56 > 0:15:59And then some squid, which I bought down the market.
0:15:59 > 0:16:02They clean all the squid for you, they're so deft at it.
0:16:02 > 0:16:04Beautiful squid, lovely and fresh.
0:16:04 > 0:16:06You can smell the sea on that.
0:16:06 > 0:16:08In there it goes, for about a minute.
0:16:08 > 0:16:10And finally, the bok choi.
0:16:10 > 0:16:12You get this in any Chinese supermarket,
0:16:12 > 0:16:16even in most ordinary supermarkets in England now.
0:16:16 > 0:16:19It's a great stir-fry cabbage, it is, like cabbage.
0:16:19 > 0:16:22So, just leave that bok choi to cook for literally seconds,
0:16:22 > 0:16:25then turn it out into a lovely Thai soup bowl.
0:16:25 > 0:16:29Garnish it with coriander and shreds of chilli.
0:16:29 > 0:16:33Do you know what, it's the first dish I had when I came to Thailand
0:16:33 > 0:16:35the first time, years ago,
0:16:35 > 0:16:37and I still think it's my favourite Thai food.
0:16:37 > 0:16:39Hot and sour soup.
0:16:39 > 0:16:40It's sort of like...
0:16:40 > 0:16:43Well, God forbid I should ever have to go on a diet,
0:16:43 > 0:16:47but if I did, I think that's what I'd really like to eat,
0:16:47 > 0:16:50because it's got no fat in, and it's so nourishing,
0:16:50 > 0:16:52and you sort of feel it's really doing you good.
0:16:59 > 0:17:01I'm a bit like a train spotter
0:17:01 > 0:17:04when it comes to watching the unloading of fishing boats.
0:17:04 > 0:17:06Always have been and always will be.
0:17:06 > 0:17:09I suppose it's because you never know what they'll bring home.
0:17:09 > 0:17:10It's so interesting.
0:17:11 > 0:17:15It doesn't matter whether it's a tropical location
0:17:15 > 0:17:18or the cold, slippery decks of a Padstow trawler
0:17:18 > 0:17:21bringing home fish that, well, fortunately, I know the names of.
0:17:23 > 0:17:26Just look at those. What do you think of those? They're lemon sole, right?
0:17:26 > 0:17:31Now, do you think that's a sort of cheap and nasty fish?
0:17:31 > 0:17:33Or do you think it's something a bit special?
0:17:33 > 0:17:35If you went to Plymouth Market in late March
0:17:35 > 0:17:38and you saw those lying on the slab in the market,
0:17:38 > 0:17:42would you think they were some of the best fish in the world or not?
0:17:42 > 0:17:45Well, I would, but there's only one way of cooking lemon sole,
0:17:45 > 0:17:47and that's actually to grill it whole.
0:17:47 > 0:17:48If you take them off the bone,
0:17:48 > 0:17:51I always think they're a bit of a disappointment.
0:17:51 > 0:17:54Mainly cos they're so soft. I'm just trimming them now, by the way.
0:17:54 > 0:17:56Just taking these side fins off.
0:17:56 > 0:18:01Mainly because the flesh is so soft, it doesn't look very appetising.
0:18:01 > 0:18:04Actually, the flavour, I think, is second to none.
0:18:04 > 0:18:07I've come up with what I think is very, very nice,
0:18:07 > 0:18:10what we call a hard butter sauce, that sort of butter
0:18:10 > 0:18:14whizzed up in a Robot Coupe, or one of those things, with flavours.
0:18:14 > 0:18:17I was thinking about all those fresh flavours of Thailand,
0:18:17 > 0:18:19like ginger, lemongrass, lime.
0:18:20 > 0:18:23I thought of coriander, but it was a bit too strong,
0:18:23 > 0:18:24so I just thought parsley,
0:18:24 > 0:18:27cos I wanted it just a bit restrained, a bit European.
0:18:27 > 0:18:30I just think I'll add a little bit of an extra Thai flavour,
0:18:30 > 0:18:32some fish sauce.
0:18:32 > 0:18:34About a tablespoon or so.
0:18:34 > 0:18:35Maybe a little bit more.
0:18:35 > 0:18:38And finally, you've got to have some fresh lime juice as well.
0:18:38 > 0:18:40About two teaspoons.
0:18:40 > 0:18:45A nice, big lump of butter, and off we go, for 20 seconds.
0:18:49 > 0:18:53Just wazz this out onto this piece of clingfilm here.
0:18:53 > 0:18:55Roll this up into a neat little sausage shape.
0:18:57 > 0:18:58And into the fridge.
0:19:01 > 0:19:05Good. To prepare the lemon sole for grilling, first of all we brush
0:19:05 > 0:19:09the white side, the underside, with plenty of melted butter,
0:19:09 > 0:19:12and a good lot of salt and plenty of pepper.
0:19:12 > 0:19:14I really like pepper on lemon sole.
0:19:14 > 0:19:18I like pepper on virtually anything. Freshly ground, that is.
0:19:18 > 0:19:21Turn it over, do exactly the same on the other side.
0:19:21 > 0:19:24Plenty of melted butter, plenty more salt...
0:19:25 > 0:19:27..and plenty more pepper.
0:19:27 > 0:19:29And now to grill it.
0:19:29 > 0:19:33So, just slide that under that salamander there.
0:19:33 > 0:19:36One of the things I really love about grilling lemon sole is
0:19:36 > 0:19:39the smell of the skin as it sort of blisters.
0:19:39 > 0:19:40It just reminds me of...
0:19:42 > 0:19:44I once said in another programme about scallops,
0:19:44 > 0:19:48it's the same sort of smell, it sort of smells like hot beaches, again.
0:19:48 > 0:19:52The theory is that you've got to be complicated with fish.
0:19:52 > 0:19:56I once heard a report that you could never get a Michelin star
0:19:56 > 0:19:57for just grilling fish.
0:19:57 > 0:20:00Well, I don't think I want to repeat to you know what I think
0:20:00 > 0:20:02of that sort of comment, actually!
0:20:04 > 0:20:07So, just look at that, it's just, like, brilliant.
0:20:09 > 0:20:12Ah, I love lemon sole when it's grilled like that.
0:20:12 > 0:20:13Look at the way the skin's all blistered.
0:20:13 > 0:20:18I'll just free it a bit with this thin-bladed filleting knife.
0:20:18 > 0:20:19Just lift that up...
0:20:20 > 0:20:22..with the fish slice, and onto the plate.
0:20:24 > 0:20:25And now the hard butter.
0:20:25 > 0:20:29It's been in the fridge for about an hour, so it's nice and firm now.
0:20:29 > 0:20:32This is all the sauce you need for this lemon sole.
0:20:32 > 0:20:34Cut this into neat rounds.
0:20:35 > 0:20:39So, I think we'll put three of these right down the backbone like that.
0:20:41 > 0:20:43That's good. Don't want too many, don't want to overdo it.
0:20:43 > 0:20:46Then I'm just going to bung these under the grill again,
0:20:46 > 0:20:47just to take the edge off it,
0:20:47 > 0:20:51just so the butter just starts to melt a little and run down the fish,
0:20:51 > 0:20:54cos it just looks so appetising like that.
0:20:55 > 0:20:59So, a nice wedge of lime and a nice piece of parsley,
0:20:59 > 0:21:01and that's it.
0:21:01 > 0:21:05Do you know something, I think about food, you know when something's right
0:21:05 > 0:21:09when it needs no more, no less when it's right, and that dish is right.
0:21:18 > 0:21:21Lemon sole and Dover sole, it's one of my favourite fish as well.
0:21:21 > 0:21:24I'm like Rick, I like wandering around markets for inspiration.
0:21:24 > 0:21:27Whilst I've been having a break this summer, I've been to quite a few.
0:21:27 > 0:21:28Recently, I've been to Paris,
0:21:28 > 0:21:31and one of my favourite dishes is a French onion soup.
0:21:31 > 0:21:34People say it's a tricky dish to make,
0:21:34 > 0:21:36but if you break it down, it's actually quite straightforward.
0:21:36 > 0:21:38I've got some onions frying away there.
0:21:38 > 0:21:41This is the essential part in onion soup.
0:21:41 > 0:21:43We got garlic, we got some sugar, little bit of fresh thyme,
0:21:43 > 0:21:46some butter. Tiny, tiny bit of flour.
0:21:46 > 0:21:49And either some sherry or Madeira, white wine, Gruyere cheese,
0:21:49 > 0:21:53some bread, and this is the most important, I think, we've got a bit
0:21:53 > 0:21:55of veal stock or chicken stock. You can use beef stock,
0:21:55 > 0:21:58but really good quality stock is what you need for this.
0:21:58 > 0:22:00First off we're going to slice these onions.
0:22:00 > 0:22:02You want to do this as well, don't you?
0:22:02 > 0:22:04Yeah, I'd love to.
0:22:04 > 0:22:06Start now. We need it nice and thinly sliced.
0:22:06 > 0:22:07OK.
0:22:07 > 0:22:09How do we do that, then?
0:22:09 > 0:22:10This is how people do it at home.
0:22:13 > 0:22:16We ain't got time for that, so nice and thinly sliced.
0:22:16 > 0:22:17Look at you go.
0:22:17 > 0:22:19I'm not going to try that.
0:22:19 > 0:22:21Just thinly sliced.
0:22:21 > 0:22:23Do it any speed you want.
0:22:23 > 0:22:24Nice and thin.
0:22:24 > 0:22:27LAUGHTER
0:22:27 > 0:22:29I don't want to chop my fingers off.
0:22:29 > 0:22:31Remember you're on stage at three o'clock. That's right.
0:22:31 > 0:22:34LAUGHTER
0:22:34 > 0:22:35One-hand band.
0:22:35 > 0:22:37Yeah, exactly.
0:22:37 > 0:22:38It's been a busy year for you,
0:22:38 > 0:22:42but you had three attempts at joining the X Factor, didn't you?
0:22:42 > 0:22:46I did. I went a few times to the auditions and never got through.
0:22:46 > 0:22:50Luckily enough, in 2009, they finally accepted me.
0:22:50 > 0:22:52I think I nagged them too much after two years.
0:22:52 > 0:22:56What do you think it was that you changed for the third time?
0:22:56 > 0:22:57I think just maturity, really.
0:22:57 > 0:23:00I got to that kind of age and I worked a lot at singing
0:23:00 > 0:23:02and performing in pubs and stuff like that.
0:23:02 > 0:23:04I think it really helped me.
0:23:04 > 0:23:06I think I got the right song choice.
0:23:06 > 0:23:08I think with the X Factor, it's all about the song choice.
0:23:08 > 0:23:12If you get a good song, then you're halfway there,
0:23:12 > 0:23:14and luckily enough, I sung Superstition,
0:23:14 > 0:23:16and it done really well.
0:23:16 > 0:23:18These are a bit chunky onions.
0:23:18 > 0:23:19That's all right.
0:23:19 > 0:23:20LAUGHTER
0:23:20 > 0:23:21You guys laughing at me?
0:23:21 > 0:23:24When we do the Best Bites bit, we'll speed it up.
0:23:24 > 0:23:26You can do that, yeah.
0:23:28 > 0:23:30A bit conscious about chopping my thumb of here.
0:23:32 > 0:23:34And crying as well.
0:23:34 > 0:23:36You won't if you've got a sharp knife, that's the key to it.
0:23:36 > 0:23:39Really? Really, really sharp knife. That's what you want. Oh, right.
0:23:39 > 0:23:42They go all in there. Dice extremely sharp.
0:23:42 > 0:23:44Exactly, knife nice and sharp.
0:23:44 > 0:23:46Fry off the onions in a touch of butter.
0:23:46 > 0:23:50Of course you went through, duetted with Mr Robbie Williams.
0:23:50 > 0:23:52I did, one of my idols. Was very, very happy about that.
0:23:52 > 0:23:55Entering a competition like that, it doesn't matter
0:23:55 > 0:23:58whether you win it, really, cos second is a good place to come.
0:23:58 > 0:23:59I was very lucky, really.
0:23:59 > 0:24:04When I finished the show, Simon kept in contact, and we spoke,
0:24:04 > 0:24:06and he signed me up, which was amazing.
0:24:06 > 0:24:08Don't stop, we've got garlic to do.
0:24:08 > 0:24:10OK. Yeah, I was very lucky.
0:24:10 > 0:24:13It all comes down to when you finish the X Factor. Done it.
0:24:13 > 0:24:14I'll do it.
0:24:14 > 0:24:17LAUGHTER
0:24:17 > 0:24:19You can have a seat now if you want.
0:24:19 > 0:24:20Yeah, OK, no worries.
0:24:20 > 0:24:23I've contributed, that's good.
0:24:23 > 0:24:25Simon, you were saying...
0:24:25 > 0:24:30Simon kept in contact and signed me up, and I was so shocked that he did.
0:24:30 > 0:24:33Like I say, I was lucky enough, I went into the studio,
0:24:33 > 0:24:36wrote some songs, and luckily enough, I got Please Don't Let Me Go,
0:24:36 > 0:24:38which was the first hit and went to number one.
0:24:38 > 0:24:41You finish X Factor and then go straight into the tour, don't you?
0:24:41 > 0:24:46Yeah, when you finish X Factor, the live shows, you do lots of gigs
0:24:46 > 0:24:50up and down the country, and then we went straight on to the tour.
0:24:50 > 0:24:53And we did 56, 57 dates across the country.
0:24:53 > 0:24:56That must be incredible, for going something that you just
0:24:56 > 0:24:59sat at home to then appearing in front of so many people.
0:24:59 > 0:25:02We do, you see all the fans of the show, there's so many,
0:25:02 > 0:25:05your life changes.
0:25:05 > 0:25:08Cos when you're in the X Factor, you're kind of in this big bubble,
0:25:08 > 0:25:13so you don't really see what the reaction is outside of the bubble.
0:25:13 > 0:25:20When you finally get released, you're out of jail then, and then finally,
0:25:20 > 0:25:24you do the tour, you just see how big and how huge this show really is.
0:25:24 > 0:25:27And it's incredible.
0:25:27 > 0:25:28It is pretty incredible.
0:25:28 > 0:25:30It starts...
0:25:30 > 0:25:31It starts tonight.
0:25:31 > 0:25:33You're actually presenting it?
0:25:33 > 0:25:36Two years I'm finally...
0:25:36 > 0:25:38This is the Xtra Factor that you're doing?
0:25:38 > 0:25:40The ITV2 one show starts on ITV1,
0:25:40 > 0:25:43and then you've got the Xtra Factor as well, which is on ITV2.
0:25:43 > 0:25:45I'm enjoying it, it's great to be back on the show.
0:25:45 > 0:25:48How are you finding presenting and stuff like that?
0:25:48 > 0:25:50I'm learning from you already.
0:25:50 > 0:25:51I'm watching you what you're doing.
0:25:51 > 0:25:52I'm cooking!
0:25:54 > 0:25:56Learn from me, do the opposite, that's the game to it.
0:25:56 > 0:25:58It's good, I'm really enjoying it.
0:25:58 > 0:26:01I've got an amazing co-host - Caroline - with me as well.
0:26:01 > 0:26:02I'm up for the challenge.
0:26:02 > 0:26:05It's something I didn't expect to do.
0:26:05 > 0:26:07I was concentrating on getting my singing
0:26:07 > 0:26:09and getting the second album done.
0:26:09 > 0:26:11Like I say, Simon called me and up said,
0:26:11 > 0:26:14"Would you like to do the Xtra Factor?" I just couldn't say no.
0:26:14 > 0:26:17I'm having a great time being back. You can't say no to him, can you?
0:26:17 > 0:26:19No, it was one of them conversations
0:26:19 > 0:26:21where it wasn't really an open question,
0:26:21 > 0:26:23it was like, "You're doing the Xtra Factor." Exactly.
0:26:23 > 0:26:26I'll just show you this. We've got the onions frying away now.
0:26:26 > 0:26:28That's the onions and garlic gone in there. OK.
0:26:28 > 0:26:30There's butter, fresh thyme. Mm-hm.
0:26:30 > 0:26:32That's what it ends up with after about 20 minutes.
0:26:32 > 0:26:34What's in there? Just onions, the same thing.
0:26:34 > 0:26:37Just onions in there? After 20 minutes, it ends up with that. OK.
0:26:37 > 0:26:39This is normally at all your festivals
0:26:39 > 0:26:42that you get with your burgers. Oh, right - yeah, yeah. There you go.
0:26:42 > 0:26:44A little bit of flour.
0:26:44 > 0:26:47However, I've been doing a few festivals this year.
0:26:47 > 0:26:49You're on the V Festival this afternoon? Yes.
0:26:49 > 0:26:52I've been doing bigger festivals than that. What have you been doing?
0:26:52 > 0:26:53The Cheese Festival.
0:26:53 > 0:26:55LAUGHTER Oh! Don't laugh.
0:26:55 > 0:26:58I'm sorry. Nantwich Cheese Festival.
0:27:00 > 0:27:03I love cheese. There's 90,000 people that go to the V Festival.
0:27:03 > 0:27:07In one day at the Cheese Festival - 40,000 people. Wow.
0:27:07 > 0:27:09It's a big tent full of cheese.
0:27:09 > 0:27:11What do you do at the Cheese Festival? Look at cheese.
0:27:13 > 0:27:15Or I cook with cheese.
0:27:15 > 0:27:18You're laughing, but it's true.
0:27:18 > 0:27:20You'll be on stage there next year.
0:27:20 > 0:27:21Right, there you go.
0:27:21 > 0:27:23Just the smell of Emmenthal everywhere.
0:27:25 > 0:27:27Flour's in, sugar's gone in.
0:27:27 > 0:27:29We don't know the sugar...
0:27:29 > 0:27:30Because it's burned.
0:27:30 > 0:27:33Because it's going to sweeten up the onions. Yeah.
0:27:33 > 0:27:36That goes in. Right, now we put a bit of sherry from Madeira.
0:27:36 > 0:27:38Super. That can go in.
0:27:38 > 0:27:40Whoa!
0:27:42 > 0:27:44OLLY (SPEAKING OVER GENNARO): Better watch my hairspray!
0:27:44 > 0:27:46I'm going to cook that for a little bit.
0:27:46 > 0:27:49While that's cooking I'm going to get some toast on here as well.
0:27:49 > 0:27:51This is going to be for our croutons.
0:27:51 > 0:27:54And then the most important bit - this is veal stock.
0:27:54 > 0:27:56You can buy this from the supermarket, Olly.
0:27:56 > 0:27:58All ready done. Yeah? Yeah.
0:27:58 > 0:28:01Bring it to the boil, cook this for about 20 minutes,
0:28:01 > 0:28:03you end up with this...
0:28:03 > 0:28:05This is your French onion soup.
0:28:05 > 0:28:08And then this is where we change the texture of it, we season it -
0:28:08 > 0:28:10plenty of salt and pepper.
0:28:10 > 0:28:12There we go. Nice.
0:28:12 > 0:28:14And then we mix it together. Good.
0:28:15 > 0:28:16Of course, your single...
0:28:16 > 0:28:19Like I said, you're busy today promoting your single
0:28:19 > 0:28:21and bits and pieces, which is out tomorrow, tell us about that. Yes.
0:28:21 > 0:28:25My Heart Skips A Beat, it's my new song from my new album.
0:28:25 > 0:28:28I'm excited about it, got the live band with me today performing it.
0:28:28 > 0:28:31Yeah, it's nerve... Actually, more nervous than the first album.
0:28:31 > 0:28:34When I was releasing my first album, I was like,
0:28:34 > 0:28:36"Oh, whatever happens, happens, I've really enjoyed myself
0:28:36 > 0:28:39"and I really hope the album does well."
0:28:39 > 0:28:40But now I've had a really great first album,
0:28:40 > 0:28:43I'm really hoping that the new stuff does well.
0:28:43 > 0:28:45Isn't this one really the key for you?
0:28:45 > 0:28:46Isn't the first one's...
0:28:46 > 0:28:49The first one's off the back of the X Factor.
0:28:49 > 0:28:51They do say the second album's the one, isn't it?
0:28:51 > 0:28:52The one that's make-or-breaks you.
0:28:52 > 0:28:55I don't mind, I'm having a great time, I'm enjoying myself
0:28:55 > 0:28:57and I'm loving the music that I'm doing.
0:28:57 > 0:28:59My Heart Skips A Beat is a really great song,
0:28:59 > 0:29:00so I'm really happy about it.
0:29:00 > 0:29:03Of course, your first album did extremely well - double platinum?
0:29:03 > 0:29:05I know, I couldn't believe that.
0:29:05 > 0:29:08600,000 copies? I know! Thanks, everyone that bought it.
0:29:08 > 0:29:09Incredible, I genuinely...
0:29:09 > 0:29:11You know, you write an album and you're thinking,
0:29:11 > 0:29:13"Oh, hopefully it does well."
0:29:13 > 0:29:15But to do 600,000 was...
0:29:15 > 0:29:18It's incredible. What is that? Loads of cheese and bread on there.
0:29:18 > 0:29:19Loads of cheese on there, keep talking.
0:29:19 > 0:29:21But no, so the album's been brilliant.
0:29:21 > 0:29:23Like I say, it's still doing really well,
0:29:23 > 0:29:25I think it's been around for a while now.
0:29:25 > 0:29:28So, yeah, I'm happy. This single, is off your second album?
0:29:28 > 0:29:30Second album which is coming out in November.
0:29:30 > 0:29:33Now, have you got a name for it yet? No, no name for it.
0:29:33 > 0:29:35Why's that? Why haven't you got a name for it yet?
0:29:35 > 0:29:38Erm, I don't know. Ask Simon, he hasn't...
0:29:38 > 0:29:40What, he decides, does he?
0:29:40 > 0:29:42Well, I've got a few ideas, but it never really materialises.
0:29:42 > 0:29:44CHUCKLING
0:29:44 > 0:29:46It's more of a case of Simon...
0:29:46 > 0:29:48Can I suggest a name? Of course you can.
0:29:48 > 0:29:49Don't you even suggest...
0:29:49 > 0:29:51Gennaro! "Gennaro!"
0:29:51 > 0:29:54OK, so nobody understand what I'm talking about.
0:29:55 > 0:29:58Well, the first album, we sat in a room talking about album titles.
0:29:58 > 0:30:01I had a few ideas, you know, Life In The Murs Lane, stuff like that.
0:30:01 > 0:30:05Life In The Murs Lane? Life in the Murs Lane, yeah. I'd let Simon.
0:30:05 > 0:30:06LAUGHTER
0:30:06 > 0:30:10And then Simon said, "I'm going to call it...
0:30:10 > 0:30:11"Olly Murs."
0:30:11 > 0:30:14Yeah. That was his idea, and we did.
0:30:14 > 0:30:18Better than Life In The... Whatever name is it?
0:30:18 > 0:30:22I was joking, really, it was kind of a joke. Right(!)
0:30:22 > 0:30:23LAUGHTER
0:30:23 > 0:30:25You weren't joking! Yeah, so the second album,
0:30:25 > 0:30:28we've yet to decide on a name, so I'm open to ideas.
0:30:28 > 0:30:31I'm still not too sure what to call it, really.
0:30:31 > 0:30:34Have you got any ideas, James? What do you reckon?
0:30:34 > 0:30:37No, no ideas whatsoever. No ideas at all.
0:30:37 > 0:30:39So yeah, I'm excited, second album coming out.
0:30:39 > 0:30:42It'll be great. Best of luck to it. Thank you. And there you go.
0:30:42 > 0:30:44Look at this, your French onion soup. Look at that!
0:30:44 > 0:30:46That looks amazing. Right,
0:30:46 > 0:30:50now, normally, I've been told you've got to sit down.
0:30:50 > 0:30:53I can't touch it, because it's hot. Sit down with that.
0:30:53 > 0:30:56I'm going to taste this, because when I went to Paris,
0:30:56 > 0:31:01ee, being a Yorkshireman, they charged me 16 euros for this!
0:31:01 > 0:31:0316 quid for a pot half this size,
0:31:03 > 0:31:06and being a Yorkshireman, that's a lot of coin! You've been conned!
0:31:06 > 0:31:10That is a lot. Exactly. Go on, then, dive into that. Yeah?
0:31:10 > 0:31:12Mmm. OK, so I'll burn my tongue.
0:31:13 > 0:31:15Ah! Good?
0:31:15 > 0:31:17I'd charge 20 euros for that.
0:31:17 > 0:31:20Brilliant, that is. You can send me the invoice.
0:31:20 > 0:31:22Tell us what you think. OK.
0:31:22 > 0:31:25This is where I burn my tongue. Don't burn your mouth!
0:31:25 > 0:31:27You're singing this afternoon.
0:31:27 > 0:31:29Smells good. In your own time.
0:31:32 > 0:31:34Oh, yeah. It's proper stuff, isn't it? That's good.
0:31:39 > 0:31:42I'd definitely brush up on your chopping skills if I were you, Olly.
0:31:42 > 0:31:45Now, if you'd like to have a go at making that French onion soup
0:31:45 > 0:31:48or try your hand at any recipes you've seen on today's show,
0:31:48 > 0:31:50they're just a click away at bbc.co.uk/recipes.
0:31:50 > 0:31:52Now, we're not live today,
0:31:52 > 0:31:54so instead, we're looking back at some of the fantastic cookery
0:31:54 > 0:31:58from the Saturday Kitchen Cookbook, and if you think salads are dull,
0:31:58 > 0:32:00I suggest you watch this next recipe from Mark Hix.
0:32:00 > 0:32:02He gets creative with a steak
0:32:02 > 0:32:05as he prepares one of the best salads we have ever tasted.
0:32:05 > 0:32:06Great to have you on the show
0:32:06 > 0:32:09and congratulations on your new restaurant. Thank you.
0:32:09 > 0:32:11One in London and one in Devon,
0:32:11 > 0:32:13is that right? Yeah, just on the Devon-Dorset borders.
0:32:13 > 0:32:16We'll talk about that in a minute, as the first thing you want to do
0:32:16 > 0:32:19is get this piece of meat on. Yeah, so I've got this hanger steak.
0:32:19 > 0:32:22English...well, old English butchers would know it as butcher's steak,
0:32:22 > 0:32:23because it's the piece of meat
0:32:23 > 0:32:25that they used to keep for themselves,
0:32:25 > 0:32:27because it had the most flavour.
0:32:27 > 0:32:29Now, this is for a beef salad, this one? Yeah. OK.
0:32:29 > 0:32:31So, great flavour.
0:32:31 > 0:32:33You can bash it out a little bit.
0:32:33 > 0:32:35If you can't get this, you could use a bit of flank,
0:32:35 > 0:32:37so we're going to put that straight on.
0:32:37 > 0:32:40We've got a sink in the back if you want to wash your hands.
0:32:40 > 0:32:42The hanger steak in particular, where is it?
0:32:42 > 0:32:44OK, on the carcass, you have the flank
0:32:44 > 0:32:47and then just under the kidneys, you've got the hanger,
0:32:47 > 0:32:49so it takes on a bit of that flavour from the kidneys,
0:32:49 > 0:32:52almost an offally... The French use this quite a lot, don't they?
0:32:52 > 0:32:55Yeah, quite often when you get a steak frites in France,
0:32:55 > 0:32:57you'll get the onglet, they call it. The onglet.
0:32:57 > 0:33:00It's a very special bit of meat. What else have we got in our salad?
0:33:00 > 0:33:03We've got some shallots, which you are going to do for me,
0:33:03 > 0:33:07nice and crispy. I like to delegate. I thought you'd like to delegate.
0:33:07 > 0:33:09OK. So you want a bit of seasoning in here.
0:33:09 > 0:33:11Flour, milk and then flour,
0:33:11 > 0:33:15so through the flour twice just to give them a nice, crispy...
0:33:15 > 0:33:17Flour, milk, then back in the flour. OK, no problem.
0:33:17 > 0:33:20Now, tell us about your new restaurant,
0:33:20 > 0:33:23because, literally, people have heard about The Ivy, Caprice
0:33:23 > 0:33:25and stuff like that. It must have been a huge change for you.
0:33:25 > 0:33:28Yeah, it's... You've been there 17 years?
0:33:28 > 0:33:30Yeah, 17, 18, actually.
0:33:30 > 0:33:32So it's quite interesting.
0:33:32 > 0:33:35I've sort of seen all the restaurants opening
0:33:35 > 0:33:39and I just thought it's time for me to do it myself, really. Yeah.
0:33:39 > 0:33:41And this site came up in Smithfield,
0:33:41 > 0:33:44and I kind of had this idea to do a chophouse,
0:33:44 > 0:33:48like an old-fashioned chophouse where all the meat is served on the bone.
0:33:48 > 0:33:50Yeah. And this was the old Rudland Stubbs site,
0:33:50 > 0:33:52which had that sort of look about it,
0:33:52 > 0:33:54wooden floorboards, tiles on the walls,
0:33:54 > 0:33:56so I kind of stuck my neck out
0:33:56 > 0:34:00and did a menu with all the meat totally on the bone,
0:34:00 > 0:34:01whereas a few years ago,
0:34:01 > 0:34:05it would have been a bit tricky doing an all-meaty menu,
0:34:05 > 0:34:07and of course, oysters as well,
0:34:07 > 0:34:09oyster's an old-fashioned London thing -
0:34:09 > 0:34:12my friend over there, Mr Corrigan, he's got an oyster bar.
0:34:12 > 0:34:15Exactly, Bentley's, and you're in the sort of condition
0:34:15 > 0:34:18that you're going to try and bring oysters back to the UK. Yeah.
0:34:18 > 0:34:21Particularly London. We used to eat loads of them, didn't we?
0:34:21 > 0:34:23London was the sort of capital of oyster eating,
0:34:23 > 0:34:26and then it dropped off quite a bit,
0:34:26 > 0:34:29but I think the likes of Corrigan and myself,
0:34:29 > 0:34:31we can revive oyster eating in London.
0:34:31 > 0:34:33But revive oyster eating, is that right,
0:34:33 > 0:34:36he's into French ones and you're into English ones?
0:34:36 > 0:34:38Mark has seemingly changed his mind on this
0:34:38 > 0:34:40since the last time we talked, yeah?
0:34:40 > 0:34:41Mr Corrigan,
0:34:41 > 0:34:45mine are strictly British! Mine are strictly British. Is that because
0:34:45 > 0:34:48you started publishing the Great British Cookbook series?
0:34:48 > 0:34:51Yep. You got it. You're going to get this endlessly throughout the show,
0:34:51 > 0:34:54I can just see this happening, but anyway, what are we cooking here?
0:34:54 > 0:34:57Also, if you notice, all my ingredients are British. Exactly.
0:34:57 > 0:35:01Including the oil. Now, tell us about the dressing, because it is...
0:35:01 > 0:35:03OK, so...
0:35:03 > 0:35:07So I've got a little bit of Suffolk mustard... Yes, Suffolk mustard.
0:35:07 > 0:35:09Cider vinegar
0:35:09 > 0:35:12and extra virgin rapeseed oil.
0:35:12 > 0:35:15Really popular now, rapeseed oil.
0:35:15 > 0:35:17I found rapeseed oil in Suffolk
0:35:17 > 0:35:19when I did the British regional book.
0:35:19 > 0:35:21Rapeseed oil's become sort of trendy now. Yeah.
0:35:21 > 0:35:23It was difficult to find five years ago,
0:35:23 > 0:35:25but now it's all over the place.
0:35:25 > 0:35:27Yeah, it's a good alternative to olive oil, really,
0:35:27 > 0:35:30and it's got that quite unique flavour and a really great colour.
0:35:30 > 0:35:34Look at that really vibrant yellow, kind of like the rapeseed flowers.
0:35:34 > 0:35:38I think it's a good alternative to virgin olive oil, I mean, really.
0:35:38 > 0:35:43It is, very good. Very good and rich in omega-3 as well. There you go.
0:35:43 > 0:35:45Going to use some chanterelles,
0:35:45 > 0:35:48which are bang in season at the moment, if you're a keen forager.
0:35:48 > 0:35:51Just going to whip the bottom bits off there.
0:35:51 > 0:35:53OK. So these just want flour...
0:35:53 > 0:35:56Yeah, flour, milk and then back through the flour.
0:35:56 > 0:35:59Just to give them a nice, crisp...
0:35:59 > 0:36:02So this is kind of a sort of,
0:36:02 > 0:36:04the only thing it's missing here is the chips, isn't it?
0:36:04 > 0:36:07You've got your steak, your salad, your mushrooms.
0:36:07 > 0:36:08So the menu itself,
0:36:08 > 0:36:11have you kept the same sort of ethos with the menu, particularly...
0:36:11 > 0:36:14I've kind of purposely gone a bit the other way, to be honest.
0:36:14 > 0:36:17I think when I first opened, people were expecting me
0:36:17 > 0:36:22to do the best of Caprice, Ivy, Sheekey's, Scott's,
0:36:22 > 0:36:25and what I've done is kind of,
0:36:25 > 0:36:28I suppose my restaurant verges on being a steakhouse, really.
0:36:28 > 0:36:32There's about five or six different steaks on the menu. Yeah.
0:36:32 > 0:36:37Mutton, lots of different chops, including English veal, etc. Yeah.
0:36:37 > 0:36:41So yeah, it's a very different menu than what we were used to doing.
0:36:41 > 0:36:45Seasonal, because in the UK, seasons change so quick,
0:36:45 > 0:36:47so are you sticking with that? Yeah,
0:36:47 > 0:36:49as you know, I tend to keep to the seasons,
0:36:49 > 0:36:52and the menu we change twice a day.
0:36:52 > 0:36:54Yeah. So I'm always madly on my Blackberry,
0:36:54 > 0:36:58sort of changing the menu, amending it. Obviously,
0:36:58 > 0:37:00this is the one in London as well,
0:37:00 > 0:37:03but the one in Devon is slightly different.
0:37:03 > 0:37:04Yeah, it's a fish restaurant,
0:37:04 > 0:37:06so I've called that one Hix Oyster and Fish House,
0:37:06 > 0:37:08because we're overlooking the harbour,
0:37:08 > 0:37:10and all you can see is the sea,
0:37:10 > 0:37:13so it kind of made sense to go back to my home town, almost.
0:37:13 > 0:37:15Because you've always been a fan of British food,
0:37:15 > 0:37:17hence the, dare I say, the book.
0:37:17 > 0:37:19Go on, then!
0:37:19 > 0:37:21LAUGHTER
0:37:21 > 0:37:25Where's it gone? Corrigan's got it!
0:37:25 > 0:37:28Corrigan's going to eBay it later on this afternoon.
0:37:28 > 0:37:30Yeah, but I think it's important
0:37:30 > 0:37:36to get our housewives and cooks just to cook British seasonal food,
0:37:36 > 0:37:40because we've been so used to, over the years, relying on imported stuff
0:37:40 > 0:37:44that comes from Rungis Market, Holland, but we don't need it.
0:37:44 > 0:37:46We've got great stuff on our doorsteps. Exactly,
0:37:46 > 0:37:49and great stuff in Dorset, bang in season, and the mushrooms.
0:37:49 > 0:37:52What are you using here? Chanterelles,
0:37:52 > 0:37:55which anyone that's foraging, you can go into the woods
0:37:55 > 0:37:57and if you find the right spot,
0:37:57 > 0:37:59you'll get carpets and carpets of these things.
0:37:59 > 0:38:02And basically, you never wash these, just pick them through.
0:38:02 > 0:38:04No, the minute you put these anywhere near water,
0:38:04 > 0:38:06they'll just go soggy and spoil. Go like a sponge.
0:38:06 > 0:38:09Is that a recipe in your book, Mark? It is, actually.
0:38:09 > 0:38:11My first advices is wait a couple of weeks,
0:38:11 > 0:38:13you'll get in one of those pound shops anyway.
0:38:13 > 0:38:15Go on, only joking!
0:38:16 > 0:38:19Right, what are we doing? We've got this nearly ready.
0:38:19 > 0:38:22OK, so I'm going to take this off now, give it a rest.
0:38:22 > 0:38:25Now, you did mention the French use this quite a lot,
0:38:25 > 0:38:26don't they, for steak and chips?
0:38:26 > 0:38:29Yeah, and it's just got that lovely flavour.
0:38:29 > 0:38:30It's not the most tender cut of meat,
0:38:30 > 0:38:33it's quite fibrous. Yeah.
0:38:34 > 0:38:35But I think these days,
0:38:35 > 0:38:39people don't mind so much chewing their meat a little bit,
0:38:39 > 0:38:41because it's got the flavour.
0:38:41 > 0:38:44Gone are the days of serving fillet and that sort of stuff.
0:38:44 > 0:38:47This is great value, and also, it's just...
0:38:47 > 0:38:49People are always looking for alternatives to try,
0:38:49 > 0:38:52so this is a good one. How much is a portion of that steak?
0:38:52 > 0:38:54If you bought that in a butcher's shop,
0:38:54 > 0:38:56you'd probably pay about three or four quid, I imagine.
0:38:56 > 0:38:58So fantastic value again, eh? Yeah.
0:38:58 > 0:39:02There you go. So straight in. So mushrooms in, I'm just going to...
0:39:02 > 0:39:05So these don't want very much. Season these up?
0:39:05 > 0:39:07Chanterelles cook really, really quickly,
0:39:07 > 0:39:10so literally sort of 10 or 15 seconds in the pan,
0:39:10 > 0:39:13I'm just going to dress the watercress.
0:39:14 > 0:39:15Straight on there.
0:39:15 > 0:39:18And this is a sort of fun salad
0:39:18 > 0:39:21that you can have for lunch. There's a knife there if you want.
0:39:21 > 0:39:23Now I'm just going to slice this really thinly.
0:39:25 > 0:39:27Yeah.
0:39:27 > 0:39:29Have a little taste of that, James.
0:39:29 > 0:39:31I'll taste it, because it tastes,
0:39:31 > 0:39:34you mentioned it's sort of offally. Offally, gamey taste. Yeah.
0:39:34 > 0:39:36Really strong. Yeah.
0:39:36 > 0:39:39Cut nice and thin, but you need to chew it. Yeah.
0:39:41 > 0:39:43It does remind you of those sort of, you know,
0:39:43 > 0:39:46French restaurant steaks. Bavettes. That sort of stuff.
0:39:46 > 0:39:48Onglet bavette.
0:39:48 > 0:39:50The beef goes on.
0:39:52 > 0:39:54Looking good.
0:39:54 > 0:39:55Want the onions over the top?
0:39:55 > 0:39:59Yep, let me just scatter the onions and the chanterelles over.
0:39:59 > 0:40:00And that's it, really.
0:40:00 > 0:40:02Simple, tasty.
0:40:02 > 0:40:04So remind us what that is again.
0:40:04 > 0:40:08So we've got hanger steak and watercress salad
0:40:08 > 0:40:10with crispy shallots and chanterelles.
0:40:10 > 0:40:13And if you missed that, it's in his book. Exactly.
0:40:16 > 0:40:18Right, come and have a seat over here.
0:40:18 > 0:40:21This is where you get to dive into this, Craig,
0:40:21 > 0:40:24there you go, have a seat.
0:40:24 > 0:40:26Tell us what you think of that one. OK.
0:40:26 > 0:40:28You've probably never had this sort of onglet cut,
0:40:28 > 0:40:31but the flavour is fantastic, isn't it?
0:40:33 > 0:40:36Bit chewy. Bit chewy? That's what it's supposed to be!
0:40:36 > 0:40:38Bit fibrous.
0:40:38 > 0:40:40LAUGHTER
0:40:40 > 0:40:44By the way, your jowls are supposed to work. You're supposed to chew it!
0:40:44 > 0:40:46Cheap cuts of meat never work.
0:40:50 > 0:40:53He's obviously a fillet steak man. It is tasty, it's tasty.
0:40:53 > 0:40:55Tasty but chewy. It just requires a lot of energy to eat.
0:40:55 > 0:40:59We'll get a small bit, then, so that we don't have to chew too much.
0:40:59 > 0:41:01Score out of ten? I would say
0:41:01 > 0:41:06that's probably about a six. Oh, my God! That's not...
0:41:06 > 0:41:09It's more than he gave me in 14 weeks.
0:41:09 > 0:41:14If I only had three quid, that's what I do. I can't even cut it!
0:41:14 > 0:41:16You're supposed to eat it whole!
0:41:16 > 0:41:19It tastes quite nutty, though. Is this in your book?
0:41:19 > 0:41:21He's not dealing with Gary Rhodes now, tell him.
0:41:21 > 0:41:24We'll take you outside and give you a good hiding.
0:41:24 > 0:41:28Corrigan, dive in. Promises, promises!
0:41:28 > 0:41:29OK. Professional opinion.
0:41:29 > 0:41:33First of all, I love Mark's style of food - deconstructed, no ego.
0:41:35 > 0:41:38That's as good as you're going to eat. Really? It's proper. Really.
0:41:43 > 0:41:44I hope you liked the tie.
0:41:44 > 0:41:47Well, I couldn't let Craig look smarter than me.
0:41:47 > 0:41:49Now it's time for a classic slice of Keith Floyd
0:41:49 > 0:41:52as he continues his journey around France,
0:41:52 > 0:41:53and this week, he's in Alsace,
0:41:53 > 0:41:56and wherever he is, usually, there's a glass of wine, of course.
0:42:00 > 0:42:01So, my little liver dumplings,
0:42:01 > 0:42:04it's time to set off on another BBC mini-break,
0:42:04 > 0:42:06this time aboard the Nouvelle Premiere,
0:42:06 > 0:42:10France's gastronomic express. Pity I forgot my trainspotters' guide.
0:42:10 > 0:42:13Anyway, it takes the dipso... I mean, the diplomats
0:42:13 > 0:42:17and politicians between Paris and Strasbourg in supreme luxury.
0:42:17 > 0:42:21And it offers them a standard of cooking, wine and service
0:42:21 > 0:42:24which is equal to any starred restaurant in France.
0:42:24 > 0:42:28Of course, I know it's not a patch on the British Rail cheese toastie,
0:42:28 > 0:42:30'but at least they're really trying.'
0:42:30 > 0:42:32Un poivre et sel, en tout cas, voila. Et...
0:42:34 > 0:42:37Et pour choisir, rouge. Comme ca. Merci.
0:42:39 > 0:42:41This is the life, lads!
0:42:48 > 0:42:51The train journeys east through splendid countryside
0:42:51 > 0:42:52to the vineyards of Champagne
0:42:52 > 0:42:55and through the battlefields of two world wars,
0:42:55 > 0:42:56but don't let's be glum.
0:42:56 > 0:42:58More interesting is the way of preparing food.
0:42:58 > 0:43:02Take this fish choucroute, created by Joel Robuchon.
0:43:02 > 0:43:04What they do is prepare these meals freshly every morning
0:43:04 > 0:43:07at a central kitchen at the station in Paris,
0:43:07 > 0:43:08vacuum-pack and chill them,
0:43:08 > 0:43:11and then the chefs simply have to steam them and serve them,
0:43:11 > 0:43:15and believe me, the quality is superb and beautifully fresh.
0:43:15 > 0:43:18Of course, they charge like wounded buffaloes, which might have something
0:43:18 > 0:43:22to do with why the service packed up earlier this year, a great shame.
0:43:24 > 0:43:26Journey's end, and the foothills of the Vosges Mountains
0:43:26 > 0:43:28are thickly clad with vines.
0:43:28 > 0:43:31Here in Alsace, the Riesling and Muscat grapes reign supreme.
0:43:42 > 0:43:44This is the town of Colmar,
0:43:44 > 0:43:47and if you detect a Teutonic influence in the architecture,
0:43:47 > 0:43:50that's because we're just a few miles from the German border.
0:43:50 > 0:43:53(GERMAN ACCENT) Very interesting.
0:43:53 > 0:43:56But what I really like is this wonderful wrought ironwork
0:43:56 > 0:44:00celebrating the charcuterie. You know, the pates, sausages,
0:44:00 > 0:44:03tureens and foie gras for which Alsace is justifiably famous.
0:44:05 > 0:44:09Now, then, what has this building and the Statue of Liberty got in common?
0:44:12 > 0:44:16The answer is this man, who designed both, the Maison des Tetes,
0:44:16 > 0:44:19the House of Heads, which I shall be cooking in shortly,
0:44:19 > 0:44:21and the aforementioned statue.
0:44:21 > 0:44:24It's refreshing to see him clutching a glass and a bottle,
0:44:24 > 0:44:28rather than hammer and chisel. A man right after my own heart!
0:44:28 > 0:44:31This is my new chum Marc. Say hello, Marc.
0:44:32 > 0:44:37Right, I'm going to make some liver dumplings, cannelle de foie, they're called here, and, Clive,
0:44:37 > 0:44:40if you have a spin round the ingredients, I must explain this
0:44:40 > 0:44:44quite carefully, cos it's simple and liable to go catastrophically wrong.
0:44:44 > 0:44:48This is minced raw pig's liver, into which I've added some fried
0:44:48 > 0:44:51onion and bacon, chopped up and minced altogether.
0:44:51 > 0:44:53Look, it's a nasty, gungy puree there,
0:44:53 > 0:44:56and I've put salt and pepper into it.
0:44:56 > 0:44:59Moving over a bit, you've got semolina flour there.
0:44:59 > 0:45:02Here, a bit more to your left or right, whatever it's called,
0:45:02 > 0:45:04a couple of beaten eggs.
0:45:04 > 0:45:07Over here, some finely fried chopped shallots,
0:45:07 > 0:45:11some nutmeg for grating in and some finely chopped parsley.
0:45:11 > 0:45:15And breadcrumbs soaked in milk. Up to me again, dear Clive.
0:45:15 > 0:45:19This is where I have to explain myself out of trouble.
0:45:19 > 0:45:24All you do is mould those into little tiny shapes and steam them
0:45:24 > 0:45:28or boil them in barely simmering water and they become delicious,
0:45:28 > 0:45:31but what will probably happen when I mix it, they'll explode
0:45:31 > 0:45:35and make the whole thing look like one of those water-processing works
0:45:35 > 0:45:39you see by the sides of motorways. Anyway, let's have a go.
0:45:39 > 0:45:41Ow, it's hot.
0:45:41 > 0:45:44What I have to do is put my breadcrumbs in.
0:45:44 > 0:45:45Like so.
0:45:45 > 0:45:48My eggs in, and I have no confidence in this dish at all,
0:45:48 > 0:45:51I can tell you that. I don't believe it's going to work.
0:45:52 > 0:45:56A little semolina goes in, which I mix in. Semolina flour, this is.
0:45:58 > 0:46:01I hope that... No time to be fiddling around.
0:46:01 > 0:46:04Here, a little bit of the onion and the parsley.
0:46:06 > 0:46:11Now, we grate a bit of nutmeg in. Noix de muscade.
0:46:11 > 0:46:16Like that. That water's probably boiling too fast behind me.
0:46:16 > 0:46:20Now, this is where it all, I'm sure, is going to turn to rat.
0:46:20 > 0:46:24Because I would have thought this needed to be a much drier,
0:46:24 > 0:46:27firmer mixture, but when I was discussing this with Marc,
0:46:27 > 0:46:29the chef here at the Maison des Tetes,
0:46:29 > 0:46:31he assured me that none of that was a problem.
0:46:31 > 0:46:34So I'll just have a quick swig, if you don't mind,
0:46:34 > 0:46:36cos I'm on the wagon, basically speaking, but...
0:46:36 > 0:46:39..it's a very nerve-wracking occasion.
0:46:39 > 0:46:41Now we're going to see what kind of a fool
0:46:41 > 0:46:44I can possibly make of myself by putting this liquid
0:46:44 > 0:46:50mixture into here, and it's bound just to separate into a whole...
0:46:50 > 0:46:54Oh, no, it's not. Look. Hey, it's working! This is incredible!
0:46:54 > 0:46:57How do I get the damned thing off the spoon?
0:46:57 > 0:47:00That's what I'm not so sure about.
0:47:00 > 0:47:02Marc?
0:47:02 > 0:47:04Ou est le chef?
0:47:05 > 0:47:07Chef!
0:47:07 > 0:47:09Je suis dans la merde.
0:47:09 > 0:47:12LAUGHTER
0:47:12 > 0:47:15I'm hoping the chef's going to come and help me,
0:47:15 > 0:47:17cos I'm in real trouble here.
0:47:18 > 0:47:21Qu'est-ce que je fais maintenant?
0:47:30 > 0:47:32Est-ce que tu as saisonne la...?
0:47:32 > 0:47:36Oui, oui. Tout est saisonne. Il y a du sel, poivre, et tout.
0:47:41 > 0:47:43This is just bad luck that I've screwed this up,
0:47:43 > 0:47:47but happily help is at hand.
0:47:47 > 0:47:51Now, watch very carefully now. Ah. You just tip them onto the...
0:47:52 > 0:47:56You must all the time to... Wash the spoon. Yes.
0:47:56 > 0:48:00And then you do it like this. Ah, I see. All right? Yes.
0:48:00 > 0:48:04So it's really like poaching eggs, in fact. Terribly simple!
0:48:04 > 0:48:05It's really simple.
0:48:05 > 0:48:08All you need is 20 years of experience in a real French
0:48:08 > 0:48:11kitchen and you just whack it out like that. Pretty good, hey?
0:48:11 > 0:48:15Now the most important thing is to make the little sauce to go with
0:48:15 > 0:48:18my dumplings, my liver-liver-liver dumplings, my dears,
0:48:18 > 0:48:21which we've made between us. I taught him how to do it earlier on.
0:48:21 > 0:48:23Come down close to the pot, please.
0:48:23 > 0:48:27Some finely sliced shallots, chopped shallots, which we now deglacer with
0:48:27 > 0:48:31a little white wine from Alsace, put it onto maximum heat and let that...
0:48:31 > 0:48:34Il faut les reduire maintenant? Oui, il faut laisser maintenant.
0:48:34 > 0:48:37Now we leave that to reduce, which will take a second or two.
0:48:37 > 0:48:39In the meantime, I will begin...
0:48:39 > 0:48:42Il doit etre cuit maintenant. Oui.
0:48:42 > 0:48:45I shall begin to prepare these beautiful little liver
0:48:45 > 0:48:47dumplings onto the plate.
0:48:47 > 0:48:50Tip them up that way, they look neater.
0:48:50 > 0:48:53And I'm going to make these look quite superb.
0:48:53 > 0:48:55That's reducing away nicely.
0:48:55 > 0:48:58These have been in this simmering water, by the way,
0:48:58 > 0:49:01for 12 minutes, which is very good.
0:49:01 > 0:49:0212-15 minutes.
0:49:06 > 0:49:09Now, it's no good me saying that's ready, cos it isn't.
0:49:09 > 0:49:13It's not ready till there's almost no liquid left.
0:49:13 > 0:49:16Il doit etre presque sec, n'est-ce pas?
0:49:16 > 0:49:21Presque sec. La, c'est presque. Ca commence par lier avec l'oignon, puis on met demi-glace. Tres bien.
0:49:22 > 0:49:25Jolly good to have someone who really knows
0:49:25 > 0:49:27what he's talking about on hand.
0:49:28 > 0:49:30This is what they call a demi-glace.
0:49:30 > 0:49:35It's a stock pot which has been reduced slowly...
0:49:35 > 0:49:37flavoured and thickened with...
0:49:37 > 0:49:38KITCHEN NOISE DROWNS SPEECH
0:49:38 > 0:49:40If you want to make a demi-glace,
0:49:40 > 0:49:44look it up in one of the cookery books.
0:49:44 > 0:49:48Right, this is sufficiently reduced. Come in, Clive, have a good look.
0:49:48 > 0:49:50See how rich and thick it's got now.
0:49:50 > 0:49:52With all these sauces, it's always a good thing...
0:49:52 > 0:49:55This is not nouvelle cuisine, I can assure you, this is ancienne cuisine.
0:49:55 > 0:49:59Enrich that with a little knob of unsalted butter.
0:49:59 > 0:50:04That will make the sauce very shiny and a lot more...
0:50:04 > 0:50:09THEY SPEAK FRENCH
0:50:09 > 0:50:12Slowly. Now, just very gently to beat in the butter.
0:50:12 > 0:50:15OK comme ca? C'est bon. C'est bon pour l'assaisonnement?
0:50:15 > 0:50:17Oui.
0:50:17 > 0:50:21Et apres, un petit peu de vin blanc...
0:50:21 > 0:50:24THEY SPEAK FRENCH
0:50:24 > 0:50:27Add just a little tiny... Like that.
0:50:27 > 0:50:30Just to make the flavour come right through, OK?
0:50:30 > 0:50:32Just to finish off.
0:50:32 > 0:50:34It does make a big difference.
0:50:34 > 0:50:35Spoon.
0:50:35 > 0:50:39Et vous le napper? Oui, napper.
0:50:45 > 0:50:48CHEF SPEAKS FRENCH
0:50:48 > 0:50:54And here we have a little bit of tomato. Very finely chopped chives.
0:50:57 > 0:51:03That's a good dish with potatoes. Fried or boiled potatoes? Boiled.
0:51:03 > 0:51:06I think that's a bit too much salad, isn't it?
0:51:09 > 0:51:11There we are.
0:51:13 > 0:51:16OK, I'm going to get myself a little round of applause for this,
0:51:16 > 0:51:18if you don't mind.
0:51:18 > 0:51:20There you are, as you can see, I made it all on my own
0:51:20 > 0:51:24with no outside help or interference in any shape or form. It's brilliant.
0:51:24 > 0:51:26And to prove it, I'm prepared to eat it in front of you.
0:51:26 > 0:51:28Except that's a little hot!
0:51:28 > 0:51:29I'll use that one.
0:51:32 > 0:51:34They are light and delicious.
0:51:34 > 0:51:38They're actually not unrelated to the great British faggot,
0:51:38 > 0:51:41but they're a much finer, more delicate version of them.
0:51:41 > 0:51:44THEY SPEAK FRENCH
0:51:48 > 0:51:49Tres bien, Floyd.
0:51:49 > 0:51:52Presque un alsacien.
0:51:52 > 0:51:53I'm nearly an Alsatian.
0:51:53 > 0:51:55There's an answer to that.
0:51:55 > 0:51:57DOG BARKS
0:51:59 > 0:52:02Here we go again with my musical chum Amadeus
0:52:02 > 0:52:05and here's one of the production assistants looking very anxious.
0:52:05 > 0:52:08Colmar, despite being invaded three times
0:52:08 > 0:52:11since the Franco-Prussian War, is a resilient place,
0:52:11 > 0:52:14and its citizens exude a genuine joie de vivre,
0:52:14 > 0:52:17which only those who've experienced utter hell show.
0:52:17 > 0:52:21And they make brilliant cakes, which they arrange on shelves in much
0:52:21 > 0:52:24the same way as a Bond Street jeweller displays his wares.
0:52:28 > 0:52:31Of course, what makes the cakes of Alsace so good,
0:52:31 > 0:52:33although a Hungarian countess once told me
0:52:33 > 0:52:36the only place to enjoy cakes is in Vienna -
0:52:36 > 0:52:37she was a bit of a snob, of course -
0:52:37 > 0:52:40is the painstaking care of small family businesses,
0:52:40 > 0:52:44who employ a couple of young apprentices who are very proud
0:52:44 > 0:52:47to learn and maintain the fine tradition of master cake-making.
0:52:47 > 0:52:51And they do make exceedingly good cakes. And croissants, of course.
0:52:53 > 0:52:56They're also brilliant at making sausages.
0:52:56 > 0:53:00And in a better world, we'd devote a whole series to this master sausage maker,
0:53:00 > 0:53:02but it's a cruel world, and until now,
0:53:02 > 0:53:06the sausage maker was one of gastronomy's unsung heroes.
0:53:06 > 0:53:08# Saucisson
0:53:08 > 0:53:11# Full of flavoursome meat
0:53:11 > 0:53:14# Such a succulent treat It's a tasty treat
0:53:14 > 0:53:17# It's stuffed fit to burst with every flavour
0:53:17 > 0:53:20# Saucisson
0:53:20 > 0:53:23# And the French are the best
0:53:23 > 0:53:26# When it comes to the test When they take the test
0:53:26 > 0:53:32# Saucisson, c'est bon
0:53:32 > 0:53:34# Saucisson, c'est bon. #
0:53:34 > 0:53:38Anyway, meanwhile, back at the Maison des Tetes, they're busily
0:53:38 > 0:53:42and cheerfully preparing the great regional speciality, choucroute.
0:53:42 > 0:53:43Take it away, boys.
0:54:01 > 0:54:03Tout de suite. Tout de suite.
0:54:03 > 0:54:07HE SPEAKS FRENCH
0:54:11 > 0:54:13You all know what chucrut is, of course,
0:54:13 > 0:54:16but just to remind you, it's fermented cabbage boiled
0:54:16 > 0:54:20and then heaped with slices of cooked smoked ham, bacon, pork,
0:54:20 > 0:54:23sausages, liver dumplings and boiled potatoes.
0:54:23 > 0:54:25It doesn't half build you up.
0:54:50 > 0:54:53I was in the middle of cooking a very important dish when a couple
0:54:53 > 0:54:57of coachloads of German holiday-makers marched in demanding chucrut,
0:54:57 > 0:55:00and so my chicken in beer had to be put to one side.
0:55:00 > 0:55:01I'll explain what I've done up till now.
0:55:01 > 0:55:03First, I fried chicken pieces in butter,
0:55:03 > 0:55:06flamed them with gin, added shallots and mushrooms, covered them
0:55:06 > 0:55:10with beer, pinch of salt and pepper and parsley, and simmered them
0:55:10 > 0:55:12for about an hour. Now is the time to finish the dish off.
0:55:12 > 0:55:15Although the mice have been at my chicken during my absence,
0:55:15 > 0:55:17and some of these chaps behind me have been eating bits of it,
0:55:17 > 0:55:21I would like to continue with the cooking demonstration,
0:55:21 > 0:55:24if that's all right with the rest of Germany and this part of France.
0:55:24 > 0:55:28Right, we lift out these portions of chicken into here
0:55:28 > 0:55:34and finish off the source by adding a little fresh cream.
0:55:34 > 0:55:37Pull it back from the heat so it doesn't all curdle.
0:55:38 > 0:55:41And then we enrich it with a knob of butter as before.
0:55:41 > 0:55:44Put it back on the heat.
0:55:44 > 0:55:47I shall ask Marc to taste this in a minute to see
0:55:47 > 0:55:51if he thinks it's any good or not. Melt the butter into that.
0:55:52 > 0:55:56Check for seasoning. I think it needs another grind of pepper.
0:55:57 > 0:55:59Like that.
0:55:59 > 0:56:04I then think I can simply pour that over there.
0:56:05 > 0:56:08Bubble it up.
0:56:08 > 0:56:10Sprinkle a little parsley on,
0:56:10 > 0:56:14and that is coq a la bierre a ma facon...
0:56:14 > 0:56:17ici a la Maison des Tetes in Alsace, OK?
0:56:19 > 0:56:22It's terribly dextrous to be able to carve a tomato... or whatever it is like that,
0:56:22 > 0:56:25but it does nothing for the flavour. Why can't they leave things alone?
0:56:25 > 0:56:28And another thing, they didn't even ask me
0:56:28 > 0:56:29if I wanted these little tombstones
0:56:29 > 0:56:31put on top of my wonderful-looking dish
0:56:31 > 0:56:33which I cooked on my own.
0:56:33 > 0:56:34It looks silly like that.
0:56:35 > 0:56:38And now for the terrible moment of truth.
0:56:38 > 0:56:41The rules of this game are the chef will be invited to taste it.
0:56:41 > 0:56:45If he says something nice, he stays in the film. If he criticises, it gets cut.
0:56:45 > 0:56:48Quite straightforward. He doesn't actually know I've said that.
0:56:48 > 0:56:51THEY SPEAK IN FRENCH
0:56:57 > 0:57:01THEY SPEAK IN FRENCH
0:57:15 > 0:57:18It's very nice, Floyd.
0:57:19 > 0:57:21Perfect cooking.
0:57:21 > 0:57:26The sauce is all right, but if you keep a little bit beer
0:57:26 > 0:57:28and you put it in at the end,
0:57:28 > 0:57:31it brings a little, you know...
0:57:31 > 0:57:35Brings the flavour... Much better.
0:57:35 > 0:57:41We do it here, it's very good. Very good.
0:57:41 > 0:57:44What he's really saying there, in precise terms,
0:57:44 > 0:57:46although the sauce is made from beer,
0:57:46 > 0:57:49I should have saved a little bit of beer, fresh beer,
0:57:49 > 0:57:52to add at the last-minute to re-bring back
0:57:52 > 0:57:55the flavour of the beer otherwise, he said it was well cooked.
0:57:55 > 0:57:58He can speak English as well as I can.
0:57:58 > 0:58:00All these chefs are smiling, drinking champagne.
0:58:00 > 0:58:01Everybody's been very happy.
0:58:01 > 0:58:04If he's such a nice bloke, why is this in the kitchen,
0:58:04 > 0:58:05I would like to know?
0:58:05 > 0:58:09He says it's just for pointing at the orders, but you see chaps here
0:58:09 > 0:58:12with bandages and things - this has been used quite a lot.
0:58:12 > 0:58:16What exactly is this for?
0:58:16 > 0:58:17That?
0:58:18 > 0:58:20I can't tell you in French...
0:58:20 > 0:58:24in English, but when somebody is doing something wrong,
0:58:24 > 0:58:27he becomes a little bit...
0:58:27 > 0:58:32Why that is broken in two places, and we have repaired it.
0:58:32 > 0:58:35KEITH: Est-ce qu'il est si cruel et monstrueux comme ca?
0:58:35 > 0:58:40ALL: Souvent. LAUGHTER
0:58:40 > 0:58:42What I've always wanted to do is take a lesson from a master chef
0:58:42 > 0:58:44and have a go at my producer.
0:58:44 > 0:58:47Where is he?
0:58:50 > 0:58:52Great stuff there.
0:58:52 > 0:58:55We are not cooking live in the studio today. Instead, we are
0:58:55 > 0:58:57looking back at some of the treats from the Saturday Kitchen larder.
0:58:57 > 0:59:00Still to come on today's best bites, Aggi Sverrisson
0:59:00 > 0:59:04battles against Henry Harris in the Saturday Kitchen omelette challenge.
0:59:04 > 0:59:06Henry had a respectable time,
0:59:06 > 0:59:09but Aggi was yet to get onto the leaderboard, so would he manage it?
0:59:09 > 0:59:11Find out later on.
0:59:11 > 0:59:14And the great Antonio Carluccio serves up a magnificent
0:59:14 > 0:59:15fillet of venison.
0:59:15 > 0:59:17He pan-fries medallions in butter
0:59:17 > 0:59:20and makes a delicious wild mushroom sauce.
0:59:20 > 0:59:23And Amy Nuttall faced her Food Heaven or Food Hell.
0:59:23 > 0:59:28Would she get her Food Heaven - tuna - with my seared spiced tuna steak with a snake bean
0:59:28 > 0:59:30and Chinese leaf salad? Or her dreaded Food Hell -
0:59:30 > 0:59:34leeks - in my Wensleydale cheese and leek double-baked souffle
0:59:34 > 0:59:37with a dandelion and walnut salad?
0:59:37 > 0:59:39You can find out what she gets to eat at the end of today's show.
0:59:39 > 0:59:42Now, we look back at how Silvena Rowe started
0:59:42 > 0:59:47her Saturday Kitchen career with kisses and flattery. Agh!
0:59:47 > 0:59:49Nice to have you on the show.
0:59:49 > 0:59:53This will not do! I haven't come all this way without a snogette!
0:59:53 > 0:59:55I want to be the envy of the female nation.
0:59:55 > 0:59:58Tell me what we are doing, hurry up. Let me concentrate!
0:59:58 > 1:00:00In case I mess up, it's because of him.
1:00:00 > 1:00:05He looks far too good in real life than on TV. Just get on with it!
1:00:05 > 1:00:09I will be cooking delicious, amazing, crunchy on the outside,
1:00:09 > 1:00:12delectable, and soft and mellow on the inside, salmon kiev
1:00:12 > 1:00:17with a traditional Russian salad made from baby new potatoes,
1:00:17 > 1:00:21thinly sliced radishes, lots of dill, gherkins and onions.
1:00:21 > 1:00:25Those colours sing Russian. The Russian dressing is here.
1:00:25 > 1:00:26It's home-made mayonnaise,
1:00:26 > 1:00:30horseradish mustard, ketchup, Worcester sauce.
1:00:30 > 1:00:35Worcester sauce. It's a bit rustic-y. And it's Russian.
1:00:36 > 1:00:41We are in Britain now, hello. OK, tell me what you are doing. Salmon.
1:00:41 > 1:00:45I'm going to... You are rushing me too much.
1:00:45 > 1:00:49Can you chop up my herbs and do my butter?
1:00:49 > 1:00:52You should be good, you did your butter earlier
1:00:52 > 1:00:53so swiftly and professionally.
1:00:53 > 1:00:57What I'm going to do here now is going to get
1:00:57 > 1:01:00a couple of large squares of puff pastry.
1:01:00 > 1:01:04This dish now, I want to say something about this dish - it's called salmon kiev.
1:01:04 > 1:01:05Let me explain something.
1:01:05 > 1:01:09Chicken kiev has got nothing to do with Kiev
1:01:09 > 1:01:12and nothing much to do with Russia either.
1:01:12 > 1:01:14Other than it was invented by a Frenchman
1:01:14 > 1:01:17in the 18th-century for the Empress Elizabeth Petrovna,
1:01:17 > 1:01:19the youngest daughter of Peter the Great.
1:01:19 > 1:01:20And she was a great gourmet,
1:01:20 > 1:01:25but it was in the time when everybody in that country
1:01:25 > 1:01:29was aspiring to eat Russian food, so everybody brought... the aristocracy
1:01:29 > 1:01:33brought their own French chefs, so meanwhile...
1:01:33 > 1:01:36And this was the French chef that invented canned food.
1:01:36 > 1:01:39Nicolas Appert invented lots of things,
1:01:39 > 1:01:44and actually Kiev is the capital of Ukraine, used to be the Asian
1:01:44 > 1:01:48capital of Russia, so it's a great city, why not name a dish after it?
1:01:48 > 1:01:52Too right. Original chicken kiev got no garlic, make no mistake, James.
1:01:52 > 1:01:56Only herb butter. This is just invention.
1:01:56 > 1:01:59It's been added later. How are you doing with my butter?
1:01:59 > 1:02:02You wouldn't want to make that mistake in her kitchen, would you?!
1:02:02 > 1:02:06They added garlic when they got it back to France.
1:02:06 > 1:02:09What have you got in here? Sorrel. Sorrel. I love sorrel.
1:02:09 > 1:02:13We say sor-rell not sorrel.
1:02:13 > 1:02:17Can you learn, please, while you are here? Good!
1:02:17 > 1:02:19How are you doing with the butter? I need butter, James.
1:02:19 > 1:02:25You are looking pretty today. Lovely. So we place the sorrel in the pan.
1:02:25 > 1:02:31I'm going to position my little baby here, my little package here,
1:02:31 > 1:02:33and am going to do the butter.
1:02:33 > 1:02:37Where did the breadcrumbs from...kiev come from?
1:02:37 > 1:02:40This is the secret of chicken kiev is the breadcrumbs.
1:02:40 > 1:02:44It's like a cement, otherwise it will leak. So very few of us can make it.
1:02:44 > 1:02:45Can you make a good chicken kiev?
1:02:45 > 1:02:48Double flour, egg and breadcrumb. Do it twice.
1:02:48 > 1:02:50Absolutely. That's what you do.
1:02:50 > 1:02:51So, nice and easy.
1:02:51 > 1:02:53I'd do it three times in her kitchen,
1:02:53 > 1:02:55make sure it definitely didn't leak! What are we doing now?
1:02:55 > 1:02:59Well, just really creating a little sausage, but mine is slightly
1:02:59 > 1:03:03finer, because I'm a girl, and we are finer than that.
1:03:03 > 1:03:07Please position this... Sorry, it's a bit too fine. Feel free!
1:03:07 > 1:03:10Put it in the fridge, bring me the other one, please.
1:03:10 > 1:03:11Tell us about sorrel.
1:03:11 > 1:03:14People are put off by sorrel, because it's quite bitter.
1:03:14 > 1:03:15Sorrel is so good for you.
1:03:15 > 1:03:18The other thing you can do, look at those leaves,
1:03:18 > 1:03:20they lend themselves beautifully on stuffing.
1:03:20 > 1:03:25Instead of stuffing spinach, you can do this, stuff it with rice or meat.
1:03:25 > 1:03:29And ready to taste so quickly. So, fantastically quickly.
1:03:29 > 1:03:32Now, thank you so much. This is really cold butter.
1:03:32 > 1:03:35I, unlike you, shan't be warming it up.
1:03:35 > 1:03:39I'm going to position maybe three on the very top here.
1:03:40 > 1:03:44And I'm going to put my sorrel on the top.
1:03:44 > 1:03:47They call me asbestos fingers, but please don't do that at home.
1:03:47 > 1:03:52Use a spatula or something. Yes, it is hot, but I'm used to it.
1:03:52 > 1:03:54Where is my pastry, James?!
1:03:54 > 1:03:56You are far too eager. There you go.
1:03:56 > 1:03:59Thank you very much.
1:03:59 > 1:04:01I was just about to put it in the bin!
1:04:04 > 1:04:09A little bit of egg wash just to seal it beautifully.
1:04:09 > 1:04:11And over this goes on the top.
1:04:11 > 1:04:12Have you put everything in?
1:04:12 > 1:04:16Ladies and gentlemen, I am likely to forget to put something. He's distracting me.
1:04:16 > 1:04:18He has been really unkind to me.
1:04:18 > 1:04:21Can I chop something? Yes, yes, yes.
1:04:21 > 1:04:25Can you just really slice my potatoes?
1:04:25 > 1:04:27Very thinly all my radishes, please.
1:04:27 > 1:04:31I have been to Russia and had this salad, something similar,
1:04:31 > 1:04:34potato and radishes with dill.
1:04:34 > 1:04:38It looks so great, and we are in this funny season, neither one thing or the other.
1:04:38 > 1:04:41We've been promised a fantastic Indian summer, but where is it?
1:04:41 > 1:04:45So these colours are great, because it reminds you of the spring, I think.
1:04:45 > 1:04:47I went to Moscow, and it was minus 30!
1:04:47 > 1:04:52Well, this has been kind for you. What's this salad called in Russian?
1:04:52 > 1:04:54This salad is called kartofki...
1:04:54 > 1:04:58i riapitski...burkamir. Yes.
1:04:58 > 1:05:02Worcestershire. A Worcester!
1:05:02 > 1:05:04So, there is our beautiful package.
1:05:04 > 1:05:07You notice I do not work like a pretty twee Tony-boy.
1:05:07 > 1:05:11I just do rustic style, because we at home,
1:05:11 > 1:05:14we home chefs like I am, I don't run a restaurant,
1:05:14 > 1:05:17you may think I do by the method I am applying in this dish.
1:05:17 > 1:05:21Spilling the egg all over the place. Can you please...
1:05:21 > 1:05:26put this in the oven for me? And swiftly come back to your chopping.
1:05:26 > 1:05:29When you were working for Gary Rhodes, did you treat him like this as well?
1:05:29 > 1:05:34No, no, no. Gary Rhodes, I was like a pussy cat there.
1:05:34 > 1:05:38I did not say anything. I said, yes, no, sir. Right, now.
1:05:38 > 1:05:41What I am going to do here at some point,
1:05:41 > 1:05:47as well. I want to talk about the mayonnaise. This is looking gorgeous.
1:05:47 > 1:05:52It's looking very big. This is similar to another Russian dish called kulebiak.
1:05:52 > 1:05:57Kulebiak consists of puff pastry, salmon, layers of rice, chopped egg
1:05:57 > 1:06:00and gherkins again. It's more like a pie.
1:06:00 > 1:06:03This is really wonderful and light for us.
1:06:03 > 1:06:05It's called a pasty, where I come from.
1:06:05 > 1:06:08James... I call it a twee pie.
1:06:08 > 1:06:10Nothing twee about my pie.
1:06:10 > 1:06:12Nothing twee about my pie, Tony.
1:06:14 > 1:06:20James, there's no education. Like, everything goes here. Right, OK.
1:06:20 > 1:06:25While we are doing that, while you concentrate on your cutting
1:06:25 > 1:06:29and chopping and slicing, I am going to get on with my mayonnaise.
1:06:29 > 1:06:34My mayonnaise is made with ordinary, plain, bog-standard -
1:06:34 > 1:06:38bog-standard! - vegetable oil. OK. Sorry, you were a bit loud.
1:06:38 > 1:06:42And really, it's very cheap. So, one egg yolk,
1:06:42 > 1:06:46drizzle very slowly as much oil as you want in it,
1:06:46 > 1:06:51and you have the most beautiful... Costs next to nothing, so it's cheap.
1:06:51 > 1:06:54Just one egg yolk and a bit of vegetable oil.
1:06:54 > 1:06:58If you put olive oil, it will hijack the flavours of our wonderful salad
1:06:58 > 1:07:04and we don't want that. I'm a bit heavy handed, as you can see.
1:07:04 > 1:07:07Can you please put all this here? I'll do whatever you want to do.
1:07:07 > 1:07:11Chuck that in there. Thank you. You're very good at chopping.
1:07:11 > 1:07:13Jane... I'm sorry, Laurie's going to pick up tip.
1:07:13 > 1:07:15I've really given up the time.
1:07:15 > 1:07:21I'm a sad EastEnders fan, I'm afraid. I'm giving out... How many times
1:07:21 > 1:07:26have I called you Jane? I know. Tell me that. How many times? Five?
1:07:26 > 1:07:29My son thinks you live next door to us. Oh, bless. It's ridiculous.
1:07:29 > 1:07:32Can you get it on the plate?
1:07:32 > 1:07:35The news is going to start in a minute! Do not overmix.
1:07:35 > 1:07:38Whatever you do, do not overmix. Gorgeous.
1:07:38 > 1:07:42Don't overmix, right. Lick fingers, wash fingers. Sorry, I cannot resist.
1:07:42 > 1:07:46How is my pie doing? Hello. What? Do not break it!
1:07:46 > 1:07:49I'm not breaking it! There we go. All right.
1:07:49 > 1:07:53Now, what you're going to get inside is this gorgeous - hello... Yes.
1:07:53 > 1:07:56I want to hear "Oooohhh!" ALL: Oooohhh!"
1:07:56 > 1:08:00There, that's better. Lovely. So remind us what that is again.
1:08:00 > 1:08:04This is salmon kievs. Simply salmon kiev, stuffed with sorrel.
1:08:04 > 1:08:07And I didn't kill the sorrel for cooking. No, follow that.
1:08:12 > 1:08:17Right, have a taste of that. Yum-yum-yum-yum. Grab a seat.
1:08:17 > 1:08:21There we go. Laurie, dive into that. Oh, gosh.
1:08:21 > 1:08:24I worked hard over this. You slaved out there, didn't you?
1:08:24 > 1:08:27Laurie, you know what's wrong with EastEnders, don't you? What's that?
1:08:27 > 1:08:31You do not have nothing of Eastern European origin. 20 years ago,
1:08:31 > 1:08:34I understand. I was the only exotic creature in this country,
1:08:34 > 1:08:37but now, the East End is swamped. Lithuanians must be everywhere.
1:08:37 > 1:08:41So, get rid of Grant and bring some Lithuanian mafia in.
1:08:41 > 1:08:44They're all in the West End - Chelsea Football Club.
1:08:44 > 1:08:47Is called Chelski, excuse me. Chelski! What's the salmon like?
1:08:47 > 1:08:50Mmm, that is gorgeous. There is no pork fat in there.
1:08:50 > 1:08:53Oop, did I say that? I'm sorry, Tony. That's fighting talk, that is.
1:08:53 > 1:08:56I'm sorry, Tony. Tony's not saying anything!
1:08:56 > 1:08:59The poshest twee pie I have ever seen in my life.
1:08:59 > 1:09:02It's called salmon kiev, darling. Emma, what do you think?
1:09:02 > 1:09:06Could it be put on your wedding menu? The salad's lovely. I'd put that on.
1:09:06 > 1:09:10You see, none of this pork fat thing. I'm very competitive.
1:09:10 > 1:09:14But he'll beat me at the omelette. I'll let him, in fact. Tony.
1:09:14 > 1:09:17Try it before the new starts.
1:09:17 > 1:09:20Honestly, that's the best pie I've eaten so far today.
1:09:24 > 1:09:27She certainly knows how to take control in the kitchen.
1:09:27 > 1:09:31Brilliant Icelandic chef Aggi Sverrisson may be one of the best
1:09:31 > 1:09:34in the world, but that doesn't mean he can make a good omelette.
1:09:34 > 1:09:38With Henry Harris at the hobs, would he finally get on the leaderboard?
1:09:38 > 1:09:40Take a look at this.
1:09:40 > 1:09:42Usual rules apply. Henry's put a pretty respectable time,
1:09:42 > 1:09:44Aggi's yet to get on our board.
1:09:44 > 1:09:48Are you ready? Three, two, one, go!
1:09:58 > 1:10:00See the concentration on their faces!
1:10:01 > 1:10:04Make sure it's an omelette, make sure it's an omelette.
1:10:04 > 1:10:05GONG
1:10:09 > 1:10:10Oh.
1:10:12 > 1:10:13Aggi's eggies.
1:10:15 > 1:10:17GROANING
1:10:17 > 1:10:21LAUGHTER
1:10:21 > 1:10:23Henry's managed to cook one part of it,
1:10:23 > 1:10:25and the other bit's still clucking.
1:10:28 > 1:10:29Henry...
1:10:33 > 1:10:37..you were quicker than your time of 26.6 seconds,
1:10:37 > 1:10:41but you wouldn't serve that in your restaurant. 17.6 seconds.
1:10:42 > 1:10:47Aggi, this is your seventh attempt at this? Probably a little more.
1:10:49 > 1:10:52You did it...in a record time
1:10:52 > 1:10:57of 16.8 seconds, which would put you fourth, but you're going to have
1:10:57 > 1:10:59to come back for the seventh time!
1:11:03 > 1:11:07They may have been pretty quick, but they just weren't omelettes.
1:11:07 > 1:11:11It's that time of year when venison is on the menu, and who better
1:11:11 > 1:11:14to share it with us than the amazing Antonio Carluccio?
1:11:14 > 1:11:17For our 100th show, he came armed with a basket of wild mushrooms.
1:11:17 > 1:11:19Life doesn't get any better.
1:11:19 > 1:11:22This venison, it will be marinated in this, but I need your help.
1:11:22 > 1:11:26Straight to work. You are a good chopper. There you go.
1:11:26 > 1:11:30If you chop me a little bit of carrot. We've got carrots and onions
1:11:30 > 1:11:33and balsamic olive oil. That's in the marinade.
1:11:33 > 1:11:36This is coming in the marinade. Then you soak some morels.
1:11:36 > 1:11:38To explain a little bit about morels.
1:11:38 > 1:11:41These are dried morels. You're a massive fan of mushrooms.
1:11:41 > 1:11:44I have a recipe that I...
1:11:44 > 1:11:48Because they are hollow inside, I stuff them with foie gras.
1:11:48 > 1:11:49Lovely. Lovely, lovely.
1:11:49 > 1:11:55And then, with a little brandy and a lovely sauce. But this time,
1:11:55 > 1:12:00they are together with a bit of cream and other bits and pieces.
1:12:00 > 1:12:03We'll talk about the mushrooms when we get to the sauce,
1:12:03 > 1:12:05but tell us about the venison.
1:12:05 > 1:12:09The venison is British venison, and I believe Britain has the best game
1:12:09 > 1:12:11in the world, probably.
1:12:11 > 1:12:16Do the Italians eat much venison? A little bit, in the north.
1:12:16 > 1:12:18There's a definite difference in the food,
1:12:18 > 1:12:22between the north and the south. Yes, they eat a lot of game, but also
1:12:22 > 1:12:27hare and rabbit and such things.
1:12:27 > 1:12:32The... What do you call it? The wild goat. Wild goat? OK.
1:12:32 > 1:12:33That's another one.
1:12:33 > 1:12:37So, we now have the meat here, and you put it here with...
1:12:37 > 1:12:40The onions. And all that. A bit of oil here.
1:12:40 > 1:12:43There you go. Yep. Italian olive oil, of course.
1:12:43 > 1:12:48Naturally. There you go. You're using
1:12:48 > 1:12:51a different type of balsamic vinegar. We've got the older one...
1:12:51 > 1:12:54I use for this one, the cheaper one... The cheaper one.
1:12:54 > 1:12:58..which sometimes is a bit of a cheat. They're very cheap.
1:12:58 > 1:13:02They take vinegar and put brown sugar in it. Exactly.
1:13:02 > 1:13:05But this is still a good one... Yep. ..and gives a lovely flavour.
1:13:05 > 1:13:09So, this is just a marinade we've got in there.
1:13:09 > 1:13:13And you can marinade it for one hour, two hours. The day before is better.
1:13:13 > 1:13:16OK, I'll pop that in the fridge. This goes on for how long?
1:13:16 > 1:13:20Preferably overnight? Overnight would be better, yes.
1:13:20 > 1:13:23The smell, I have to say, is just fabulous.
1:13:23 > 1:13:25We put one in here overnight.
1:13:25 > 1:13:27There you go. I'll lift this out for you.
1:13:27 > 1:13:30Yes, this one is wonderful. Look at that. Lovely.
1:13:30 > 1:13:34A nice knife? Yeah, you can use that one.
1:13:34 > 1:13:35No, but it doesn't cut.
1:13:35 > 1:13:39A-ha-ha-ha. I am fussy about knives. Yes, much better.
1:13:39 > 1:13:45So, we cut it now in medallions. So, this thickness.
1:13:46 > 1:13:50And... Now, a lot has happened since you were last on the show.
1:13:50 > 1:13:54Quite a lot. You, kind of, stepped away from Carluccio's?
1:13:54 > 1:13:59Well, it was time, because it can work by itself now. Yeah.
1:13:59 > 1:14:05And after the floating, which happened for a couple of years,
1:14:05 > 1:14:10and now I am a free bird. Free bird. I can fly around!
1:14:10 > 1:14:13So we have got in here, the lovely venison. Lovely pan here
1:14:13 > 1:14:17and my butter. This is why I love this man.
1:14:17 > 1:14:20Regarding butter... One pound of butter, straight in there.
1:14:20 > 1:14:25I use everything abundantly. You're a big fan of butter, aren't you?
1:14:25 > 1:14:28I am, I am, I am.
1:14:28 > 1:14:32And now we put this here, while, meanwhile, we prepare the sauce.
1:14:32 > 1:14:36That's fantastic. The venison is amazing.
1:14:36 > 1:14:39Look at it. And this cooks for how long? Cooks quite quickly?
1:14:39 > 1:14:44It cooks quite quickly, because I want it really pink inside.
1:14:44 > 1:14:49Then it's fantastic. There we go. Meanwhile, we prepare the sauce,
1:14:49 > 1:14:52which is also very simple. A little chopped onions here.
1:14:52 > 1:14:56There you go. And butter, naturally. Butter, naturally.
1:14:56 > 1:14:59And we've got... Talking of mushrooms,
1:14:59 > 1:15:04not many guest come on to the show and bring something like this.
1:15:04 > 1:15:07I collected them this morning, about 3.30. Collected them this morning?!
1:15:07 > 1:15:09No! Yesterday!
1:15:09 > 1:15:11BOTH LAUGH
1:15:11 > 1:15:15Before coming here. Look at this fantastic selection of mushrooms.
1:15:15 > 1:15:17Now, what's the best advice..? There is a lot
1:15:17 > 1:15:21of mushrooms, aren't there? At the moment, there are.
1:15:21 > 1:15:24This year, incidentally, when they are small, like this,
1:15:24 > 1:15:28you could cut in very thin slices and make a salad. These are ceps?
1:15:28 > 1:15:33No, no, cut it a bit thicker. Better a bit chunkier... OK. ..for this.
1:15:33 > 1:15:39Meanwhile, here, we put the morels, and you have to check them,
1:15:39 > 1:15:45because they may grow inside this hollow. They may grow stones,
1:15:45 > 1:15:49everything that they find on the way. Just to show you the difference,
1:15:49 > 1:15:52can you see one expanding, the little one?
1:15:52 > 1:15:55They do puff up to be quite substantially different.
1:15:55 > 1:15:59Is that just cold water in there you're doing? Cold water, yes.
1:15:59 > 1:16:02I shall get the venison, turn it over. Please.
1:16:02 > 1:16:05There you go. Lovely colour on there. I'll swap that over.
1:16:07 > 1:16:09Also, not just stepping away from the restaurants,
1:16:09 > 1:16:15you've been making films... Yes. ..programmes and also an OBE?
1:16:15 > 1:16:18HE SPEAKS LATIN ..I call it.
1:16:18 > 1:16:20What's that?
1:16:20 > 1:16:24It's better to say it in Latin. Oh, the Old... OBE is Older...
1:16:24 > 1:16:26SPEAKS LATIN
1:16:26 > 1:16:29No, without offence, I really like to receive that from Britain,
1:16:29 > 1:16:33for things that I've done. It's lovely. Lovely.
1:16:33 > 1:16:39Now, here, we add this one. Sherry? Ah, lovely. Sherry.
1:16:40 > 1:16:45Fantastic. And then, the first time that I use double cream,
1:16:45 > 1:16:51cos I am not French. Double cream, sherry. Gregg's happy already.
1:16:51 > 1:16:55And a little balsamic vinegar... This is the good balsamic vinegar?
1:16:55 > 1:16:57This is the one you brought back. I brought it back from Modena, yeah.
1:16:57 > 1:17:02About ?30-?40? It cost a lot more, cos I had to drive it back. A-ha!
1:17:02 > 1:17:05And are you just going to stir that together? Yes.
1:17:05 > 1:17:07I'll just turn that down for you.
1:17:07 > 1:17:10Listen, when the sauce thickens a little bit like this, you can
1:17:10 > 1:17:13add a little bit of the water to the morels,
1:17:13 > 1:17:15and the sauce is very beautiful.
1:17:15 > 1:17:17Now, Marcus, a little birdie tells me
1:17:17 > 1:17:19you've only been to been to Italy once. Is that right?
1:17:19 > 1:17:20I have actually, yes.
1:17:20 > 1:17:22When I was a young boy, my parents took me to Naples.
1:17:22 > 1:17:26Ah, you have to go back, you have to go back. Yeah, I know.
1:17:26 > 1:17:28Now, one thing that we've got here that I've spotted,
1:17:28 > 1:17:32the reason why I've probably got a little bit of lamb left over at the
1:17:32 > 1:17:36end of the show is the budget's gone on these two little things here.
1:17:36 > 1:17:40Fantastic. Truffle? Yes. They don't cost very much now.
1:17:40 > 1:17:44We're eating for the season of the white one, that is expensive.
1:17:44 > 1:17:47The white one costs about ?3,000 per kilo -
1:17:47 > 1:17:50this is only 150, so what are you talking about?
1:17:50 > 1:17:51Ah.
1:17:51 > 1:17:54Cheap. The fact that we only have 50p a portion to cook with.
1:17:54 > 1:17:56Cheap. Cheap.
1:17:56 > 1:17:59Look at that pile of... That's wonderful.
1:17:59 > 1:18:03And this is the essence about Italian food. Yes. Simple flavour...
1:18:03 > 1:18:06Not cooking too long, and now it's coming,
1:18:06 > 1:18:09the wonderful venison.
1:18:09 > 1:18:12Nice colour, nice and pink in there. Yes.
1:18:15 > 1:18:18And I'm afraid I don't like garnishing.
1:18:18 > 1:18:20And what do you want me to do with this truffle?
1:18:20 > 1:18:21Do you want to grate it on that?
1:18:21 > 1:18:25Yes, this is the only madness that we allow today, and you have...
1:18:25 > 1:18:28This is a grater, no, I don't like to do that. Do you have a peeler?
1:18:28 > 1:18:31A potato peeler? I have a potato peeler.
1:18:31 > 1:18:34Usually, they use a real sort of truffle cutter...
1:18:34 > 1:18:37Truffles cutter. ..but the BBC...
1:18:37 > 1:18:39You spent all of our money, Antonio, that's what you've done.
1:18:39 > 1:18:41I know, I know, yes.
1:18:41 > 1:18:45So this is the garnishing, because effectively...
1:18:45 > 1:18:48..I'm just thinking that's two pound, three pound, four pound...
1:18:48 > 1:18:51Oh, no, even more, even more. There you are. Smell that.
1:18:51 > 1:18:53So remind us what that is again.
1:18:53 > 1:18:57Filetti di cervo con funghi salbatice,
1:18:57 > 1:19:00so venison with white mushrooms.
1:19:00 > 1:19:02Don't forget the truffle. Brilliant.
1:19:07 > 1:19:11And me being a Yorkshireman, that truffle is going in my pocket.
1:19:11 > 1:19:14There you go. Right, come on over here, Antonio. Fabulous.
1:19:14 > 1:19:16Have a seat. There you go.
1:19:16 > 1:19:18I don't know how you feel about venison
1:19:18 > 1:19:20and truffle at this time in the morning,
1:19:20 > 1:19:23but if we could all live like this, we'd be happy men, I'd presume.
1:19:23 > 1:19:26Well, I don't care what time of day it is, you put that much butter,
1:19:26 > 1:19:28cream, wild mushrooms and a really good piece of meat in there,
1:19:28 > 1:19:30that's great by me.
1:19:30 > 1:19:32And keep it nice and pink as well. Yeah. Yeah.
1:19:32 > 1:19:34But the venison's good for you, isn't it?
1:19:34 > 1:19:37Low in cholesterol and not much fat. Very, very healthy.
1:19:37 > 1:19:41In fact, the best that I do is carpaccio venison. Raw. Raw.
1:19:41 > 1:19:42It's fantastic.
1:19:43 > 1:19:48Do you want to pass it down? It's deep and gamey. It is great.
1:19:48 > 1:19:54Could you use beef, I suppose, for that? Beef as well, yes.
1:19:54 > 1:19:58The fact is that it's prepared instantly.
1:19:58 > 1:20:01And how long would you leave those mushrooms in to soak?
1:20:01 > 1:20:03A couple of hours, something like that? Where?
1:20:03 > 1:20:05The morels that you left in to soak?
1:20:05 > 1:20:08Ah, yes, a couple of hours. A couple of hours.
1:20:08 > 1:20:11But they regenerate to the full size of the original. Exactly.
1:20:11 > 1:20:14What do you reckon, girls? Mmm, it's lovely.
1:20:14 > 1:20:16On the restaurant menu later? I think so. Marcus?
1:20:17 > 1:20:22Delicious. Happy man. Get your hands off my truffle. Delicious.
1:20:25 > 1:20:27And with a great recipe like that, you can
1:20:27 > 1:20:31see how he's been in the business for over 50 years.
1:20:31 > 1:20:33Actress Amy Nuttall had her heart set on a healthy
1:20:33 > 1:20:37but tasty seared tuna steak when she faced her Food Heaven,
1:20:37 > 1:20:39but her Food Hell was an alternative -
1:20:39 > 1:20:42it was a delicious, calorific cheese and leek souffle.
1:20:42 > 1:20:44The decision, of course, was out of her hands.
1:20:44 > 1:20:46Everybody here has made their minds up.
1:20:46 > 1:20:49Food Heaven will be this delicious piece of tuna, served nice
1:20:49 > 1:20:51and pink with some cumin seed, coriander seeds
1:20:51 > 1:20:52and a little bit of apricot jam.
1:20:52 > 1:20:55Food Hell would be these leeks, double-baked souffle
1:20:55 > 1:20:58with some lovely sort of Wensleydale cheese as well in there.
1:20:58 > 1:21:02A deep-fired walnut salad. How do you think these lot have decided?
1:21:02 > 1:21:05It's 2-1 people at home. I know, aren't they mean?
1:21:05 > 1:21:09Al was mean, cos he said Food Hell. That made it 3-1. Did you?
1:21:09 > 1:21:12I like the sound of walnut and mustard. What happens if it's raw?
1:21:12 > 1:21:16Luckily, everyone said Food Heaven. You've got it, 4-3. Wahey.
1:21:16 > 1:21:19Fabulous, thank you, guys. Right, tuna.
1:21:19 > 1:21:21What I'm going to do is get this tuna on first of all,
1:21:21 > 1:21:25so we're going to take our piece of tuna like this, and firstly,
1:21:25 > 1:21:26I want to cook this,
1:21:26 > 1:21:29so I want to take a decent sort of square of this.
1:21:29 > 1:21:33Now, I'm probably going to do two squares out of here. There you go.
1:21:33 > 1:21:36The boys are going to get on and do their little salads over here.
1:21:36 > 1:21:41Now, instantly, first off, I'm going to brush this with some apricot jam.
1:21:42 > 1:21:45Now, the apricot jam, what it will do is caramelise it
1:21:45 > 1:21:46while it's cooking,
1:21:46 > 1:21:50but it will add some sweetness to this, which is going to be perfect.
1:21:50 > 1:21:53Could you get me that green...?
1:21:53 > 1:21:56And pour some oil into that pan, that'll be great.
1:21:56 > 1:21:59Thank you very much. So we're going to get that on there.
1:21:59 > 1:22:01Is that enough? That's it, perfect.
1:22:01 > 1:22:03And then I'm going to use some toasted coriander seeds
1:22:03 > 1:22:04and cumin seeds.
1:22:04 > 1:22:07Get those on. Crush them up.
1:22:07 > 1:22:12Have you hand-made the jam? That is not hand-made, I'm afraid. Oh.
1:22:12 > 1:22:16So roll these up in the spaces like this.
1:22:16 > 1:22:21You wish it was Food Hell now, don't you? Then we fry this in the pan.
1:22:22 > 1:22:23It takes more space.
1:22:23 > 1:22:27Now, the idea of this is as it cooks,
1:22:27 > 1:22:31or rather as you roll it around the pan, the apricot jam will actually
1:22:31 > 1:22:36colour this and make it go brown and caramelise it at the same time.
1:22:36 > 1:22:38All right? Mm-hm. So keep the pan nice and hot.
1:22:38 > 1:22:40This is great if you're doing this on a barbecue
1:22:40 > 1:22:43and particularly this great weather that we've been having recently.
1:22:43 > 1:22:46All very well when you're in Italy, but not very good over here. I know.
1:22:46 > 1:22:47Why?
1:22:47 > 1:22:50Right, little strips of mouli,
1:22:50 > 1:22:53and we've got some of these snake beans, these are called snake beans.
1:22:53 > 1:22:56Oh, I've never seen those before. Chinese snake beans.
1:22:56 > 1:22:57And then we've got some bok choi here and then this thing,
1:22:59 > 1:23:04which we've forgotten...the home economist has forgotten what it is.
1:23:04 > 1:23:08Oh. It's from a roadside or... Anyway, it's Chinese greens.
1:23:08 > 1:23:11They look like garland to me. They look like what? Garland.
1:23:11 > 1:23:13We'll call them that, that'll do.
1:23:13 > 1:23:15These little Chinese greens, you're going
1:23:15 > 1:23:17to make a little salad with that with some chilli in
1:23:17 > 1:23:20and some palm sugar, so the idea is now we basically roll this around.
1:23:20 > 1:23:25Now, if you look on here, you'll actually see it starting to colour.
1:23:25 > 1:23:29Mmm, yeah. Absolutely. So, we'll take some more oil now,
1:23:29 > 1:23:33and this continues to colour. How are we doing on our snake beans?
1:23:33 > 1:23:38I'm just going to pop them in. Being blanched. They go straight in there.
1:23:38 > 1:23:40Straight into that pan.
1:23:40 > 1:23:44And we roll this around. So keep the pan nice and hot.
1:23:44 > 1:23:47And, really, you can concentrate on the cooking side of this.
1:23:47 > 1:23:50Especially when you've got these two in the kitchen doing
1:23:50 > 1:23:53everything else. Yeah. So we've got mint and coriander in there as well.
1:23:53 > 1:23:57A touch of palm sugar in that dressing, please, as well,
1:23:57 > 1:23:59just to sweeten it up. Yeah.
1:23:59 > 1:24:03So is mouli a root vegetable? Sorry? It is a root vegetable? What's that?
1:24:03 > 1:24:07The mouli. The mouli? Yeah. Yeah, it's fantastic stuff.
1:24:07 > 1:24:10It's related to radish. But it's like a...
1:24:12 > 1:24:16Breakfast radish is that sort of taste. Yeah, yeah.
1:24:16 > 1:24:20So it's not hot and spicy. You like it pink in the middle?
1:24:20 > 1:24:25I like it pink, yeah. Proper, proper pink? Yeah. That's fine, all right.
1:24:25 > 1:24:29Don't you? No, that's fine with me. I like it like that, that's cool.
1:24:29 > 1:24:31Yeah, it's still swimming in the centre.
1:24:31 > 1:24:34Although I've got tuna here, you can do this same dish with salmon.
1:24:34 > 1:24:38So romantic. Wow. I think he's half Italian.
1:24:41 > 1:24:44If you only could see with my eyes...
1:24:44 > 1:24:47THEY LAUGH
1:24:47 > 1:24:51Right, soy sauce. I must be going mad on this show. There you go. Soy.
1:24:51 > 1:24:57And then, like Sat's teriyaki, we roll this around in the soy.
1:24:58 > 1:25:04At the end. Yeah, I hope my mum's taking notes. Is she? I hope she is.
1:25:04 > 1:25:06Literally, roll it all up like that.
1:25:07 > 1:25:09And we can take this off the heat.
1:25:10 > 1:25:13Now, I too like this sort of pink in the middle,
1:25:13 > 1:25:16but what you do need to do is leave it to rest now,
1:25:16 > 1:25:19so once you've done that, take that off the heat.
1:25:19 > 1:25:23Beans have gone in, the unknown vegetable has gone in.
1:25:23 > 1:25:26What's it called, Francesco? Garland. Thailand.
1:25:26 > 1:25:31Have you just made it up? No. I've been studying. That can go in there.
1:25:31 > 1:25:37Drain it off and this is just going to be part warm, part cool salad.
1:25:37 > 1:25:40Mmm. Straight in there, these little snake beans there. Fantastic dish.
1:25:40 > 1:25:42They're almost like a sort of French bean.
1:25:42 > 1:25:47Right, nice little salad, dress that up. Yeah, I'll do it. There you go.
1:25:47 > 1:25:48Oh, thank you.
1:25:48 > 1:25:50And like I was saying, I've done this with tuna,
1:25:50 > 1:25:52but you can do this with salmon,
1:25:52 > 1:25:55but you need a decent sort of piece of salmon, a decent chunk.
1:25:55 > 1:25:57The thing is you've got to make sure
1:25:57 > 1:26:01it's absolutely as fresh as a daisy, so when you carve it...
1:26:01 > 1:26:04Ah, that's nice. ..you have this charred bit around the edge
1:26:04 > 1:26:08with the apricot jam...and everything else.
1:26:08 > 1:26:12It's pretty good for a James Martin recipe. Beautiful. What's that?
1:26:12 > 1:26:14"It's too good for a James Martin recipe"?
1:26:14 > 1:26:16No, it's pretty good, pretty good.
1:26:16 > 1:26:19That's not very nice, Francesco.
1:26:19 > 1:26:22Gennaro Contaldo, we'll have him on next.
1:26:22 > 1:26:24THEY LAUGH
1:26:24 > 1:26:26One Italian's enough. That's it.
1:26:26 > 1:26:31He's also pretty good at an omelette, I heard. Yeah.
1:26:32 > 1:26:36You've got your nice little bit of tuna like that. Lovely bit of salad.
1:26:36 > 1:26:41I've saved a bit of dressing for you. Oh, that looks lovely.
1:26:41 > 1:26:44Sounding so fresh. Sour, sweet.
1:26:44 > 1:26:50Yeah, it's got the crunchiness as well. Great. And healthy. Yeah.
1:26:50 > 1:26:53And in the fridge, Sat, you've got some bread and butter.
1:26:53 > 1:26:57I was like that. I was off. He was going for it, really, as well.
1:26:57 > 1:27:01Once a northerner, always a northerner.
1:27:01 > 1:27:05Wow. And there you have it. Oh, wow. There you go. Ooh, lovely.
1:27:05 > 1:27:08We've got some knives and forks.
1:27:09 > 1:27:12Here you go. This is, yeah.
1:27:12 > 1:27:15No plastic bag this time. No. You just get to dive in.
1:27:15 > 1:27:17Thank you very much. Don't mind if I do.
1:27:17 > 1:27:19Do you want to bring over the glasses, guys?
1:27:19 > 1:27:23What do you reckon? That is so good. That is so, so good.
1:27:23 > 1:27:25The weird thing about that is, I think, the apricot jam.
1:27:25 > 1:27:29Do you want to slice that bit as well? Do you want to try this?
1:27:29 > 1:27:31I think the weird thing about that, the apricot jam
1:27:31 > 1:27:34kind of works in that and it caramelises up.
1:27:34 > 1:27:38There you go, Amanda. There you go, Al. Champion, thank you.
1:27:38 > 1:27:40Mmm, I like the cumin around as well. I think it works.
1:27:40 > 1:27:43You can mix and match with the spices, but certainly the cumin
1:27:43 > 1:27:45and the coriander, I think, are fantastic,
1:27:45 > 1:27:47and all you get left with, Amanda, is a bowlful of salad.
1:27:47 > 1:27:51Sorry about that. But it's always the time when Sat's on the show.
1:27:56 > 1:27:59That really is a stunning way to cook tuna.
1:27:59 > 1:28:02Well, that's it, that's all we've got time for on today's Best Bites.
1:28:02 > 1:28:04If you want to have a go at cooking any of the delicious recipes
1:28:04 > 1:28:07you've seen on today's show, you can find them all on our website.
1:28:07 > 1:28:09Just go to bbc.co.uk/recipes.
1:28:09 > 1:28:13There are plenty of tempting ideas for you to choose from,
1:28:13 > 1:28:15so have a great week, and I'll see you very soon.