Episode 100 Saturday Kitchen Best Bites


Episode 100

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Good morning. Sit back and enjoy 90 minutes of the best food on TV.

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It's time for another helping of Best Bites.

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Welcome to the show.

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We've got lots of talented chefs lining up for some pretty

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hungry celebrity guests this morning.

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Mark Hix cooks one of the best steaks we've ever

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had on the programme.

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He turns a hanger steak into a unique steak salad.

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He fries the steak and serves it with crispy shallots

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and wild mushrooms and watercress salad.

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And the pride of Bulgaria, Silvena Rowe,

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creates a salmon kiev right before your eyes.

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She uses fresh sorrel and puff pastry to make the kiev

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and serves it with a delicious radish and potato salad.

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And the legendary Antonio Carluccio serves up a magnificent

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fillet of venison.

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He pan fries medallions in butter

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and makes a delicious wild mushroom sauce.

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And Amy Nuttall faced her Food Heaven or Food Hell.

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Would she get her Food Heaven, tuna, with my take on a seared, spiced

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tuna served with snake beans and Chinese leaf salad? Or would she get

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her dreaded Food Hell, leeks and my Wensleydale cheese and leek souffle,

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with a dandelion and walnut salad?

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You can find out what she gets to eat at the end of the show.

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Now, when Nathan Outlaw wanted to showcase Cornish red mullet

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on the show, he brought it with him on the train

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so I must apologise if you were sat next to him at the time.

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What are we cooking? We're going to do a lovely Cornish dish.

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We've got the red mullet and the squid that I brought up with me.

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You genuinely brought up with you? Yeah, up on the train.

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Then we're matching it with pickled mushrooms, some dried

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tomatoes that you can do yourself, they don't have to be sun-dried,

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and we've got some wild fennel herb that we've gone and picked as well.

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Wild fennel herb. We'll get through that in a minute but I'm going to do

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the little... This is like an onion dressing, is it?

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Yeah. It's a red onion reduction and we're going to make clarified butter,

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where usually you would have oil,

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we've got clarified butter instead. OK.

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I'll get the clarified butter on. The clarified butter's on.

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The onion just wants dicing nice and fine.

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Then I'm going to put that in there with some red wine?

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That's it, red wine, red wine vinegar and some sugar.

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We'll reduce that right down.

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Reduce that down and that'll go into our

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clarified butter sauce at the end, right? That's right, yeah.

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Tell us about this red mullet then.

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It's a red mullet, yeah.

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One of my favourite fish from the sea, especially on the Cornish coast.

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You get it everywhere.

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Um, not massively popular.

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It's fair to say they use it a lot abroad, France, Italy,

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particularly in France they love it

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and they cook it whole with the liver in, don't they?

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That's right, yeah. Some people call it the woodcock of the sea

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because woodcock, game bird, you can cook with all the guts in.

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Well, this is exactly the same. You can cook all the liver.

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So long as it's really fresh. Yeah.

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But it is quite a strong flavour in itself, isn't it?

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Yeah, it is quite a strong flavour.

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That's why today I'm doing a dish with red wine and mushrooms,

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all the stuff that is quite hearty stuff, really.

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It can handle it.

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It will take quite strong flavours, a bit like monkfish,

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that kind of stuff. Yeah, that's right.

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Anyway, last time you were on the show you were just about to

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open these restaurants. Tell us, how is it going, first of all?

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Have you got them open? Yeah, both the restaurants are open now.

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Yeah. They're doing really well.

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The grill's ticking along nicely, the summer holidays are upon us now,

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so it's going to be a bit of a manic time, then we've got the fine

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dining doing really well, that's where I'm cooking most of the time.

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Now this is in Rock, is it? That's right, yeah.

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So just across the way from Mr Stein.

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Are you looking at him through your window of your place, or not?

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No. No. Not yet, definitely.

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So when you're prepping this, you've got to take the pin bones out

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because you don't want to get one of them in your mouth.

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You're best off using little tweezers, aren't you,

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really, for this? That's right, yeah.

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Little fish tweezers. You can nick the ladies' ones, I suppose.

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I'm sure she'll love that, with a few scales in there.

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Anyway the tomatoes, you basically want these deseeded and skinned.

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That's right, yeah.

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Do you use much red mullet in your cooking, Atul?

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I suppose it takes quite long flavours like Indian sort of foods.

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Yes, it's quite a strong fish, so it works really well with spices.

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What spices

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would you predominantly put with that?

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I would normally use coriander and cumin with that

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and fresh coriander works really well with grey mullet. Yeah.

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It cooks quite quickly, doesn't it? But I remember having some of the

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dishes over there, put a lot in that bouillabaisse,

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bouillabaisse and all that sort of stuff...

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Yeah, it gives you a lot of flavour, a lot of depth of flavour,

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again handling the big flavours, so. Yeah.

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Right, the tomatoes, what we do is just ice-cold water,

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just to take some concasse,

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ice-cold water straight out

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and then this will basically just peel the skin on. That's right.

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The pan's there ready to cook your fish.

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Yeah, we're going to get that straight in.

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And the skin will just peel off, like that. There you go.

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What's nice about the tomatoes is you actually,

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if you've got an abundance of them, you can actually sort of do this,

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dry them right down and then you can leave them in your larder under oil.

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Yeah. That's quite a nice way of using them up.

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They're coming in, in the gardens at the moment, aren't they, tomatoes?

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Yeah, definitely, they're coming up at the moment.

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If you've got an abundance, here's an idea for them.

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So the fish, skin side, you cook it?

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Yes, skin side down, a little bit of salt on there.

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It's good to always keep the fish, the skin, on red mullet,

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don't you think? Yeah, I do.

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I think if you've got a skin that can be eaten, crisp it up,

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it's another texture. I'm not a person for leaving skin.

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I like to eat that, so...

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What we've got here as well, you've got some of this nice,

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this is quite a small squid, quite nice, it will cook very quickly.

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So I've got another tip for you.

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If you're growing tomatoes in your garden, always water the pot,

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not the outside. OK. It causes the stem to be much stronger.

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That's from Jeff, the gardener, great. Top tip.

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Top tip, there you go.

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So the tomatoes, we're going to slowly cook these.

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These are kind of like sun-blushed, aren't they, these?

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That's right, yeah.

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What we do is put it on to a tray, a little bit of salt, a little

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bit of sugar, a little bit of pepper,

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olive oil, some garlic and some thyme.

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Put them in the oven, and you take about half an hour on 110,

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and then just turn them over halfway.

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So, a little bit of garlic.

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Just over the top.

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But you can keep these really nicely, can't you,

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like you say, in a little pot.

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Little pot, it looks nice. I've put them through bread a few times,

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which would be quite interesting.

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Some sugar's quite interesting as well, a bit of sugar. Yeah.

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Salt, olive oil, and then slowly in an oven. Straight in, yeah.

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I suppose it's good olive oil, then? That's right, yeah.

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OK.

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Turn these fillets of mullet over, a bit of colour on there.

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Then, when you've turned them over,

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I'm going to add the squid in there as well.

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See those there, right? And I'll get my shallots chopped.

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Now, this is a little bit of pickle.

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Mushrooms, I'm a big fan of wild mushrooms,

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but for a dish like this, it's nice to pickle mushrooms.

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I don't really want to do that with wild mushrooms,

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but these are perfect for it.

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These are the cultivated Japanese-style mushrooms

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which grow everywhere in the UK now.

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There's some really good growers, actually.

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Are these...?

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These are called shimeji. Shimeji? Shimeji, yeah.

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Are you just making that up? No, they are called shimeji!

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What we do with them... JAMES LAUGHS

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You're just winding me up!

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They've got a nice earthiness to them, and they're

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not as strong as shiitake, so it's quite nice with this dish.

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These fennel tops that you've been using in the butter,

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are they native to Cornwall?

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Yeah, at the moment, this wild fennel,

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it's a seashore vegetable, basically.

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Like samphire sort of stuff?

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Yeah, the same area, you get it in the same area.

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Where you find it, you'll get that as well. OK.

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So, the mushrooms, all I've added in there is

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a little bit of the light olive oil. Yeah.

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Then we've got some shallots in there as well, OK?

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Then what we've got here is some red wine vinegar.

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You can use any vinegar. It depends what dish you're doing it with. Yeah.

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A bit of colour on there.

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Like usual mushrooms, very hot pan to start off with?

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And this, you cook it about three or four minutes?

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Yeah, about three or four minutes.

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Squid's in there, that takes literally about a minute.

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Then what we're going to do is... Don't forget that. Yeah.

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Vinegar in there.

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And a little bit more of the olive oil.

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Could you use dill instead if you couldn't get these fennel tops?

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Dill, or even if you've got a normal fennel, just take the tops off that.

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OK.

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Right. OK, we're ready for you.

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Yeah, mushrooms are ready.

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What we're going to do to the mushrooms is

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add a bit more of this herb.

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You actually roast fish in this as well, which is a nice thing to do,

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with the mullet whole. A bit of that on the tray.

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Would we ever see you coming north, or rather, out of Cornwall,

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or is that it for you? Cos it's a great larder down there, isn't it?

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For me, it's beautiful. It's got everything I need in life.

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I need to be able to cook professionally,

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that's what I love doing, but also I've got the relaxation,

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I've got the sea, I've got everything around, beautiful ingredients.

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For me, London's... I'm from the Southeast originally,

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but it's a bit too much for me, to be honest.

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And you've got your kids, one of which you want to say hello to.

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Yeah. Good luck to, is that right? Yeah, good luck to my children.

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Which one are you looking at? Good luck, Jacob and Jessica,

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with your tap dancing today.

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It's their first competition, they're seven and five.

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Shame I can't be there, but I've got to do a bit of cooking, I'm afraid.

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I'd like to see you tap dancing! Me tap dancing?!

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Right, so, this dressing, I'm mixing five parts

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of this red-wine reduction, to one part of the...

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The butter, yeah. There you go, that's that one done.

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OK, then we've got some of the tomatoes, which are there.

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There you go. The tomatoes. OK.

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As you can see, these are dried down a little bit, it's nice.

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What you tend to find as a flavour,

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there is a risk of them being a little bit watery - it's gone.

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Mullet fillet - best way to check is just to have a little look.

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Should be a little bit translucent still,

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it shouldn't be cooked right through.

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Fennel tops on there.

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A bit more fennel on the squid rings. You don't have to use red mullet.

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You could just do the squid salad with this.

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You could do it the same way with the tomatoes, the mushrooms.

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All your food just looks so good.

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Thank you, James! I do try!

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And then what we've got here is the dressing.

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As James already said, it's the red-wine reduction.

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And the clarified butter.

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What the clarified butter does, it's got almost like a nuttiness to it.

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Yeah. There's a bit of fennel in there as well.

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It's all about flavours. Get them flavours in there.

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Remind us what that is again.

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OK, so, you've got red mullet from Cornwall, nice bit of squid,

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red-wine reduction, dried tomatoes and pickled mushrooms.

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How fantastic does that look?

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The boy's good. I told you he's good.

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There you go. Have a sit over here.

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What can you say about that, eh?!

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There you go, what can you say? Dive into that one.

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Beautifully presented.

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Absolutely wonderful.

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Dive into that. You call that cheffy rustic, is that right?

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Cheffy rustic, yeah!

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Would that be one that you do in your fine dining,

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or is that more your...?

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The difference is, the fundamentals in both restaurants are the same,

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but one's much more casual and one's more refined.

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That could work in both, really. Yeah.

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Happy with that? Yeah, squid cooked perfectly. So often it's overdone -

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as you know, toughens up.

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Red mullet cooked to perfection.

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People often wouldn't put mushrooms and fish together. It's unusual.

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It can handle it. Big flavours.

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Particularly the red wine vinegar and all that kind of stuff. Atul?

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Very good, tastes fantastic. Happy with that?

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Everybody's diving into that. I won't be getting any of this!

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A tastier plate of food you couldn't wish for.

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Coming up, I'll be making a warming French onion soup

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for singing star Olly Murs,

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after Rick Stein continues his Seafood Odyssey,

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with some inspiration this time from Thailand.

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In America, I mainly had crabs with drawn butter, which is great,

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but sometimes you need a cleaner taste,

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and the place for that is Thailand.

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Here, I'm just cutting a very similar crab to the American crab up,

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prior to steaming it.

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I've cut it into four quarters

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and then cracked all the claws.

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I've made this makeshift steamer. A wok is so versatile.

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I steamed the crab for just seven minutes,

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so it's just cooked and not at all dry.

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While that's cooking, you make a simple, fresh cold sauce.

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You take some water, you take some fish sauce,

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you take some palm sugar, chop up some green chillies.

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Don't discard the seeds - this is Thailand, keep it nice and hot.

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Take the zest off a couple of limes, add that.

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Now add some coriander.

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Then, slice up some kaffir lime leaves, those lovely,

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fragrant limey leaves.

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Then, some lemongrass. Just pull the outer husks off, chop it very finely.

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Add that.

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Now, add lots and lots of lime juice.

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Stir that all up.

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Now, take your crabs out of your steamer

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and put them on a serving tray,

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preferably with some nice, fresh banana leaves underneath.

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Just pour the sauce over the top.

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Like so many seafood dishes, there's nothing to the best ones, and that,

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I promise you, will give you a taste of Thailand

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you will remember for ever.

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I first went to Thailand in 1986, and up till then, I think

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green chicken curry was all I knew about Thai food, like most people.

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But then I found night food markets.

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The great thing about them is everything is so cheap,

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and you've got 100 yards of street with food from all over Thailand,

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and you can try it all.

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This is tom yum goong,

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and this restaurant here has great memories for me,

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because me and my friend Johnny sat down here

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shortly after we'd got to Thailand,

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here in the night market, and had this soup.

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We still meet in the London Inn in Padstow

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and reminisce about how it was just the hottest thing we'd ever...

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Thank you very much.

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..we'd ever tasted.

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You start the tom yum by bruising garlic, galangal -

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which is a type of ginger - onion, chillies and shrimp paste

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in a good old mortar.

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So, that's coming along very nicely.

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Just add a little bit of tamarind water.

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This is tamarind paste, just let down with some water,

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just to help it on its way.

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So now to put it into the stockpot, which is

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boiling away on this charcoal burner called a tao tan here,

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but you don't say "tao tan",

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cos nobody knows what you're talking about.

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You have to go... (THAI ACCENT) Tao tan!

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..like that, then they understand you.

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You have to almost mimic the Thai accent, then you get it.

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So, in that goes, there, and that'll simmer away for about ten minutes.

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That'll give it a really nice hot and sour taste.

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So, after about ten minutes,

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all the flavour is extracted from all those ingredients.

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I'll pass it through a fine sieve or colander,

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leaving behind all those solid ingredients,

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but I'm left with a really quite clear liquid

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which is filled with the pungent flavours of garlic, of chilli,

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of galangal and of shrimp paste.

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Now for some other ingredients.

0:15:100:15:12

A good slug of fish sauce.

0:15:120:15:14

Same fish sauce, I note, you buy here as we get back in England.

0:15:140:15:18

There we go, plenty of that.

0:15:180:15:20

Now, some stick beans.

0:15:200:15:22

Sorry, I keep calling them stick beans - they're snake beans.

0:15:220:15:25

Sticks, snakes - all the same!

0:15:260:15:27

There we go, just add those to that.

0:15:270:15:30

In they go, in for about 30 seconds, I suppose.

0:15:300:15:34

Now, the fish. We bought this fish in the market this morning.

0:15:340:15:37

This is white snapper.

0:15:370:15:39

And I just think that a lot of people think fish abroad are all strange

0:15:390:15:44

and look different, but really, that looks a bit like a bream or a bass,

0:15:440:15:49

and I'd use that in England for this dish.

0:15:490:15:51

Cut him up into about three pieces.

0:15:510:15:54

And then some squid, which I bought down the market.

0:15:560:15:59

They clean all the squid for you, they're so deft at it.

0:15:590:16:02

Beautiful squid, lovely and fresh.

0:16:020:16:04

You can smell the sea on that.

0:16:040:16:06

In there it goes, for about a minute.

0:16:060:16:08

And finally, the bok choi.

0:16:080:16:10

You get this in any Chinese supermarket,

0:16:100:16:12

even in most ordinary supermarkets in England now.

0:16:120:16:16

It's a great stir-fry cabbage, it is, like cabbage.

0:16:160:16:19

So, just leave that bok choi to cook for literally seconds,

0:16:190:16:22

then turn it out into a lovely Thai soup bowl.

0:16:220:16:25

Garnish it with coriander and shreds of chilli.

0:16:250:16:29

Do you know what, it's the first dish I had when I came to Thailand

0:16:290:16:33

the first time, years ago,

0:16:330:16:35

and I still think it's my favourite Thai food.

0:16:350:16:37

Hot and sour soup.

0:16:370:16:39

It's sort of like...

0:16:390:16:40

Well, God forbid I should ever have to go on a diet,

0:16:400:16:43

but if I did, I think that's what I'd really like to eat,

0:16:430:16:47

because it's got no fat in, and it's so nourishing,

0:16:470:16:50

and you sort of feel it's really doing you good.

0:16:500:16:52

I'm a bit like a train spotter

0:16:590:17:01

when it comes to watching the unloading of fishing boats.

0:17:010:17:04

Always have been and always will be.

0:17:040:17:06

I suppose it's because you never know what they'll bring home.

0:17:060:17:09

It's so interesting.

0:17:090:17:10

It doesn't matter whether it's a tropical location

0:17:110:17:15

or the cold, slippery decks of a Padstow trawler

0:17:150:17:18

bringing home fish that, well, fortunately, I know the names of.

0:17:180:17:21

Just look at those. What do you think of those? They're lemon sole, right?

0:17:230:17:26

Now, do you think that's a sort of cheap and nasty fish?

0:17:260:17:31

Or do you think it's something a bit special?

0:17:310:17:33

If you went to Plymouth Market in late March

0:17:330:17:35

and you saw those lying on the slab in the market,

0:17:350:17:38

would you think they were some of the best fish in the world or not?

0:17:380:17:42

Well, I would, but there's only one way of cooking lemon sole,

0:17:420:17:45

and that's actually to grill it whole.

0:17:450:17:47

If you take them off the bone,

0:17:470:17:48

I always think they're a bit of a disappointment.

0:17:480:17:51

Mainly cos they're so soft. I'm just trimming them now, by the way.

0:17:510:17:54

Just taking these side fins off.

0:17:540:17:56

Mainly because the flesh is so soft, it doesn't look very appetising.

0:17:560:18:01

Actually, the flavour, I think, is second to none.

0:18:010:18:04

I've come up with what I think is very, very nice,

0:18:040:18:07

what we call a hard butter sauce, that sort of butter

0:18:070:18:10

whizzed up in a Robot Coupe, or one of those things, with flavours.

0:18:100:18:14

I was thinking about all those fresh flavours of Thailand,

0:18:140:18:17

like ginger, lemongrass, lime.

0:18:170:18:19

I thought of coriander, but it was a bit too strong,

0:18:200:18:23

so I just thought parsley,

0:18:230:18:24

cos I wanted it just a bit restrained, a bit European.

0:18:240:18:27

I just think I'll add a little bit of an extra Thai flavour,

0:18:270:18:30

some fish sauce.

0:18:300:18:32

About a tablespoon or so.

0:18:320:18:34

Maybe a little bit more.

0:18:340:18:35

And finally, you've got to have some fresh lime juice as well.

0:18:350:18:38

About two teaspoons.

0:18:380:18:40

A nice, big lump of butter, and off we go, for 20 seconds.

0:18:400:18:45

Just wazz this out onto this piece of clingfilm here.

0:18:490:18:53

Roll this up into a neat little sausage shape.

0:18:530:18:55

And into the fridge.

0:18:570:18:58

Good. To prepare the lemon sole for grilling, first of all we brush

0:19:010:19:05

the white side, the underside, with plenty of melted butter,

0:19:050:19:09

and a good lot of salt and plenty of pepper.

0:19:090:19:12

I really like pepper on lemon sole.

0:19:120:19:14

I like pepper on virtually anything. Freshly ground, that is.

0:19:140:19:18

Turn it over, do exactly the same on the other side.

0:19:180:19:21

Plenty of melted butter, plenty more salt...

0:19:210:19:24

..and plenty more pepper.

0:19:250:19:27

And now to grill it.

0:19:270:19:29

So, just slide that under that salamander there.

0:19:290:19:33

One of the things I really love about grilling lemon sole is

0:19:330:19:36

the smell of the skin as it sort of blisters.

0:19:360:19:39

It just reminds me of...

0:19:390:19:40

I once said in another programme about scallops,

0:19:420:19:44

it's the same sort of smell, it sort of smells like hot beaches, again.

0:19:440:19:48

The theory is that you've got to be complicated with fish.

0:19:480:19:52

I once heard a report that you could never get a Michelin star

0:19:520:19:56

for just grilling fish.

0:19:560:19:57

Well, I don't think I want to repeat to you know what I think

0:19:570:20:00

of that sort of comment, actually!

0:20:000:20:02

So, just look at that, it's just, like, brilliant.

0:20:040:20:07

Ah, I love lemon sole when it's grilled like that.

0:20:090:20:12

Look at the way the skin's all blistered.

0:20:120:20:13

I'll just free it a bit with this thin-bladed filleting knife.

0:20:130:20:18

Just lift that up...

0:20:180:20:19

..with the fish slice, and onto the plate.

0:20:200:20:22

And now the hard butter.

0:20:240:20:25

It's been in the fridge for about an hour, so it's nice and firm now.

0:20:250:20:29

This is all the sauce you need for this lemon sole.

0:20:290:20:32

Cut this into neat rounds.

0:20:320:20:34

So, I think we'll put three of these right down the backbone like that.

0:20:350:20:39

That's good. Don't want too many, don't want to overdo it.

0:20:410:20:43

Then I'm just going to bung these under the grill again,

0:20:430:20:46

just to take the edge off it,

0:20:460:20:47

just so the butter just starts to melt a little and run down the fish,

0:20:470:20:51

cos it just looks so appetising like that.

0:20:510:20:54

So, a nice wedge of lime and a nice piece of parsley,

0:20:550:20:59

and that's it.

0:20:590:21:01

Do you know something, I think about food, you know when something's right

0:21:010:21:05

when it needs no more, no less when it's right, and that dish is right.

0:21:050:21:09

Lemon sole and Dover sole, it's one of my favourite fish as well.

0:21:180:21:21

I'm like Rick, I like wandering around markets for inspiration.

0:21:210:21:24

Whilst I've been having a break this summer, I've been to quite a few.

0:21:240:21:27

Recently, I've been to Paris,

0:21:270:21:28

and one of my favourite dishes is a French onion soup.

0:21:280:21:31

People say it's a tricky dish to make,

0:21:310:21:34

but if you break it down, it's actually quite straightforward.

0:21:340:21:36

I've got some onions frying away there.

0:21:360:21:38

This is the essential part in onion soup.

0:21:380:21:41

We got garlic, we got some sugar, little bit of fresh thyme,

0:21:410:21:43

some butter. Tiny, tiny bit of flour.

0:21:430:21:46

And either some sherry or Madeira, white wine, Gruyere cheese,

0:21:460:21:49

some bread, and this is the most important, I think, we've got a bit

0:21:490:21:53

of veal stock or chicken stock. You can use beef stock,

0:21:530:21:55

but really good quality stock is what you need for this.

0:21:550:21:58

First off we're going to slice these onions.

0:21:580:22:00

You want to do this as well, don't you?

0:22:000:22:02

Yeah, I'd love to.

0:22:020:22:04

Start now. We need it nice and thinly sliced.

0:22:040:22:06

OK.

0:22:060:22:07

How do we do that, then?

0:22:070:22:09

This is how people do it at home.

0:22:090:22:10

We ain't got time for that, so nice and thinly sliced.

0:22:130:22:16

Look at you go.

0:22:160:22:17

I'm not going to try that.

0:22:170:22:19

Just thinly sliced.

0:22:190:22:21

Do it any speed you want.

0:22:210:22:23

Nice and thin.

0:22:230:22:24

LAUGHTER

0:22:240:22:27

I don't want to chop my fingers off.

0:22:270:22:29

Remember you're on stage at three o'clock. That's right.

0:22:290:22:31

LAUGHTER

0:22:310:22:34

One-hand band.

0:22:340:22:35

Yeah, exactly.

0:22:350:22:37

It's been a busy year for you,

0:22:370:22:38

but you had three attempts at joining the X Factor, didn't you?

0:22:380:22:42

I did. I went a few times to the auditions and never got through.

0:22:420:22:46

Luckily enough, in 2009, they finally accepted me.

0:22:460:22:50

I think I nagged them too much after two years.

0:22:500:22:52

What do you think it was that you changed for the third time?

0:22:520:22:56

I think just maturity, really.

0:22:560:22:57

I got to that kind of age and I worked a lot at singing

0:22:570:23:00

and performing in pubs and stuff like that.

0:23:000:23:02

I think it really helped me.

0:23:020:23:04

I think I got the right song choice.

0:23:040:23:06

I think with the X Factor, it's all about the song choice.

0:23:060:23:08

If you get a good song, then you're halfway there,

0:23:080:23:12

and luckily enough, I sung Superstition,

0:23:120:23:14

and it done really well.

0:23:140:23:16

These are a bit chunky onions.

0:23:160:23:18

That's all right.

0:23:180:23:19

LAUGHTER

0:23:190:23:20

You guys laughing at me?

0:23:200:23:21

When we do the Best Bites bit, we'll speed it up.

0:23:210:23:24

You can do that, yeah.

0:23:240:23:26

A bit conscious about chopping my thumb of here.

0:23:280:23:30

And crying as well.

0:23:320:23:34

You won't if you've got a sharp knife, that's the key to it.

0:23:340:23:36

Really? Really, really sharp knife. That's what you want. Oh, right.

0:23:360:23:39

They go all in there. Dice extremely sharp.

0:23:390:23:42

Exactly, knife nice and sharp.

0:23:420:23:44

Fry off the onions in a touch of butter.

0:23:440:23:46

Of course you went through, duetted with Mr Robbie Williams.

0:23:460:23:50

I did, one of my idols. Was very, very happy about that.

0:23:500:23:52

Entering a competition like that, it doesn't matter

0:23:520:23:55

whether you win it, really, cos second is a good place to come.

0:23:550:23:58

I was very lucky, really.

0:23:580:23:59

When I finished the show, Simon kept in contact, and we spoke,

0:23:590:24:04

and he signed me up, which was amazing.

0:24:040:24:06

Don't stop, we've got garlic to do.

0:24:060:24:08

OK. Yeah, I was very lucky.

0:24:080:24:10

It all comes down to when you finish the X Factor. Done it.

0:24:100:24:13

I'll do it.

0:24:130:24:14

LAUGHTER

0:24:140:24:17

You can have a seat now if you want.

0:24:170:24:19

Yeah, OK, no worries.

0:24:190:24:20

I've contributed, that's good.

0:24:200:24:23

Simon, you were saying...

0:24:230:24:25

Simon kept in contact and signed me up, and I was so shocked that he did.

0:24:250:24:30

Like I say, I was lucky enough, I went into the studio,

0:24:300:24:33

wrote some songs, and luckily enough, I got Please Don't Let Me Go,

0:24:330:24:36

which was the first hit and went to number one.

0:24:360:24:38

You finish X Factor and then go straight into the tour, don't you?

0:24:380:24:41

Yeah, when you finish X Factor, the live shows, you do lots of gigs

0:24:410:24:46

up and down the country, and then we went straight on to the tour.

0:24:460:24:50

And we did 56, 57 dates across the country.

0:24:500:24:53

That must be incredible, for going something that you just

0:24:530:24:56

sat at home to then appearing in front of so many people.

0:24:560:24:59

We do, you see all the fans of the show, there's so many,

0:24:590:25:02

your life changes.

0:25:020:25:05

Cos when you're in the X Factor, you're kind of in this big bubble,

0:25:050:25:08

so you don't really see what the reaction is outside of the bubble.

0:25:080:25:13

When you finally get released, you're out of jail then, and then finally,

0:25:130:25:20

you do the tour, you just see how big and how huge this show really is.

0:25:200:25:24

And it's incredible.

0:25:240:25:27

It is pretty incredible.

0:25:270:25:28

It starts...

0:25:280:25:30

It starts tonight.

0:25:300:25:31

You're actually presenting it?

0:25:310:25:33

Two years I'm finally...

0:25:330:25:36

This is the Xtra Factor that you're doing?

0:25:360:25:38

The ITV2 one show starts on ITV1,

0:25:380:25:40

and then you've got the Xtra Factor as well, which is on ITV2.

0:25:400:25:43

I'm enjoying it, it's great to be back on the show.

0:25:430:25:45

How are you finding presenting and stuff like that?

0:25:450:25:48

I'm learning from you already.

0:25:480:25:50

I'm watching you what you're doing.

0:25:500:25:51

I'm cooking!

0:25:510:25:52

Learn from me, do the opposite, that's the game to it.

0:25:540:25:56

It's good, I'm really enjoying it.

0:25:560:25:58

I've got an amazing co-host - Caroline - with me as well.

0:25:580:26:01

I'm up for the challenge.

0:26:010:26:02

It's something I didn't expect to do.

0:26:020:26:05

I was concentrating on getting my singing

0:26:050:26:07

and getting the second album done.

0:26:070:26:09

Like I say, Simon called me and up said,

0:26:090:26:11

"Would you like to do the Xtra Factor?" I just couldn't say no.

0:26:110:26:14

I'm having a great time being back. You can't say no to him, can you?

0:26:140:26:17

No, it was one of them conversations

0:26:170:26:19

where it wasn't really an open question,

0:26:190:26:21

it was like, "You're doing the Xtra Factor." Exactly.

0:26:210:26:23

I'll just show you this. We've got the onions frying away now.

0:26:230:26:26

That's the onions and garlic gone in there. OK.

0:26:260:26:28

There's butter, fresh thyme. Mm-hm.

0:26:280:26:30

That's what it ends up with after about 20 minutes.

0:26:300:26:32

What's in there? Just onions, the same thing.

0:26:320:26:34

Just onions in there? After 20 minutes, it ends up with that. OK.

0:26:340:26:37

This is normally at all your festivals

0:26:370:26:39

that you get with your burgers. Oh, right - yeah, yeah. There you go.

0:26:390:26:42

A little bit of flour.

0:26:420:26:44

However, I've been doing a few festivals this year.

0:26:440:26:47

You're on the V Festival this afternoon? Yes.

0:26:470:26:49

I've been doing bigger festivals than that. What have you been doing?

0:26:490:26:52

The Cheese Festival.

0:26:520:26:53

LAUGHTER Oh! Don't laugh.

0:26:530:26:55

I'm sorry. Nantwich Cheese Festival.

0:26:550:26:58

I love cheese. There's 90,000 people that go to the V Festival.

0:27:000:27:03

In one day at the Cheese Festival - 40,000 people. Wow.

0:27:030:27:07

It's a big tent full of cheese.

0:27:070:27:09

What do you do at the Cheese Festival? Look at cheese.

0:27:090:27:11

Or I cook with cheese.

0:27:130:27:15

You're laughing, but it's true.

0:27:150:27:18

You'll be on stage there next year.

0:27:180:27:20

Right, there you go.

0:27:200:27:21

Just the smell of Emmenthal everywhere.

0:27:210:27:23

Flour's in, sugar's gone in.

0:27:250:27:27

We don't know the sugar...

0:27:270:27:29

Because it's burned.

0:27:290:27:30

Because it's going to sweeten up the onions. Yeah.

0:27:300:27:33

That goes in. Right, now we put a bit of sherry from Madeira.

0:27:330:27:36

Super. That can go in.

0:27:360:27:38

Whoa!

0:27:380:27:40

OLLY (SPEAKING OVER GENNARO): Better watch my hairspray!

0:27:420:27:44

I'm going to cook that for a little bit.

0:27:440:27:46

While that's cooking I'm going to get some toast on here as well.

0:27:460:27:49

This is going to be for our croutons.

0:27:490:27:51

And then the most important bit - this is veal stock.

0:27:510:27:54

You can buy this from the supermarket, Olly.

0:27:540:27:56

All ready done. Yeah? Yeah.

0:27:560:27:58

Bring it to the boil, cook this for about 20 minutes,

0:27:580:28:01

you end up with this...

0:28:010:28:03

This is your French onion soup.

0:28:030:28:05

And then this is where we change the texture of it, we season it -

0:28:050:28:08

plenty of salt and pepper.

0:28:080:28:10

There we go. Nice.

0:28:100:28:12

And then we mix it together. Good.

0:28:120:28:14

Of course, your single...

0:28:150:28:16

Like I said, you're busy today promoting your single

0:28:160:28:19

and bits and pieces, which is out tomorrow, tell us about that. Yes.

0:28:190:28:21

My Heart Skips A Beat, it's my new song from my new album.

0:28:210:28:25

I'm excited about it, got the live band with me today performing it.

0:28:250:28:28

Yeah, it's nerve... Actually, more nervous than the first album.

0:28:280:28:31

When I was releasing my first album, I was like,

0:28:310:28:34

"Oh, whatever happens, happens, I've really enjoyed myself

0:28:340:28:36

"and I really hope the album does well."

0:28:360:28:39

But now I've had a really great first album,

0:28:390:28:40

I'm really hoping that the new stuff does well.

0:28:400:28:43

Isn't this one really the key for you?

0:28:430:28:45

Isn't the first one's...

0:28:450:28:46

The first one's off the back of the X Factor.

0:28:460:28:49

They do say the second album's the one, isn't it?

0:28:490:28:51

The one that's make-or-breaks you.

0:28:510:28:52

I don't mind, I'm having a great time, I'm enjoying myself

0:28:520:28:55

and I'm loving the music that I'm doing.

0:28:550:28:57

My Heart Skips A Beat is a really great song,

0:28:570:28:59

so I'm really happy about it.

0:28:590:29:00

Of course, your first album did extremely well - double platinum?

0:29:000:29:03

I know, I couldn't believe that.

0:29:030:29:05

600,000 copies? I know! Thanks, everyone that bought it.

0:29:050:29:08

Incredible, I genuinely...

0:29:080:29:09

You know, you write an album and you're thinking,

0:29:090:29:11

"Oh, hopefully it does well."

0:29:110:29:13

But to do 600,000 was...

0:29:130:29:15

It's incredible. What is that? Loads of cheese and bread on there.

0:29:150:29:18

Loads of cheese on there, keep talking.

0:29:180:29:19

But no, so the album's been brilliant.

0:29:190:29:21

Like I say, it's still doing really well,

0:29:210:29:23

I think it's been around for a while now.

0:29:230:29:25

So, yeah, I'm happy. This single, is off your second album?

0:29:250:29:28

Second album which is coming out in November.

0:29:280:29:30

Now, have you got a name for it yet? No, no name for it.

0:29:300:29:33

Why's that? Why haven't you got a name for it yet?

0:29:330:29:35

Erm, I don't know. Ask Simon, he hasn't...

0:29:350:29:38

What, he decides, does he?

0:29:380:29:40

Well, I've got a few ideas, but it never really materialises.

0:29:400:29:42

CHUCKLING

0:29:420:29:44

It's more of a case of Simon...

0:29:440:29:46

Can I suggest a name? Of course you can.

0:29:460:29:48

Don't you even suggest...

0:29:480:29:49

Gennaro! "Gennaro!"

0:29:490:29:51

OK, so nobody understand what I'm talking about.

0:29:510:29:54

Well, the first album, we sat in a room talking about album titles.

0:29:550:29:58

I had a few ideas, you know, Life In The Murs Lane, stuff like that.

0:29:580:30:01

Life In The Murs Lane? Life in the Murs Lane, yeah. I'd let Simon.

0:30:010:30:05

LAUGHTER

0:30:050:30:06

And then Simon said, "I'm going to call it...

0:30:060:30:10

"Olly Murs."

0:30:100:30:11

Yeah. That was his idea, and we did.

0:30:110:30:14

Better than Life In The... Whatever name is it?

0:30:140:30:18

I was joking, really, it was kind of a joke. Right(!)

0:30:180:30:22

LAUGHTER

0:30:220:30:23

You weren't joking! Yeah, so the second album,

0:30:230:30:25

we've yet to decide on a name, so I'm open to ideas.

0:30:250:30:28

I'm still not too sure what to call it, really.

0:30:280:30:31

Have you got any ideas, James? What do you reckon?

0:30:310:30:34

No, no ideas whatsoever. No ideas at all.

0:30:340:30:37

So yeah, I'm excited, second album coming out.

0:30:370:30:39

It'll be great. Best of luck to it. Thank you. And there you go.

0:30:390:30:42

Look at this, your French onion soup. Look at that!

0:30:420:30:44

That looks amazing. Right,

0:30:440:30:46

now, normally, I've been told you've got to sit down.

0:30:460:30:50

I can't touch it, because it's hot. Sit down with that.

0:30:500:30:53

I'm going to taste this, because when I went to Paris,

0:30:530:30:56

ee, being a Yorkshireman, they charged me 16 euros for this!

0:30:560:31:01

16 quid for a pot half this size,

0:31:010:31:03

and being a Yorkshireman, that's a lot of coin! You've been conned!

0:31:030:31:06

That is a lot. Exactly. Go on, then, dive into that. Yeah?

0:31:060:31:10

Mmm. OK, so I'll burn my tongue.

0:31:100:31:12

Ah! Good?

0:31:130:31:15

I'd charge 20 euros for that.

0:31:150:31:17

Brilliant, that is. You can send me the invoice.

0:31:170:31:20

Tell us what you think. OK.

0:31:200:31:22

This is where I burn my tongue. Don't burn your mouth!

0:31:220:31:25

You're singing this afternoon.

0:31:250:31:27

Smells good. In your own time.

0:31:270:31:29

Oh, yeah. It's proper stuff, isn't it? That's good.

0:31:320:31:34

I'd definitely brush up on your chopping skills if I were you, Olly.

0:31:390:31:42

Now, if you'd like to have a go at making that French onion soup

0:31:420:31:45

or try your hand at any recipes you've seen on today's show,

0:31:450:31:48

they're just a click away at bbc.co.uk/recipes.

0:31:480:31:50

Now, we're not live today,

0:31:500:31:52

so instead, we're looking back at some of the fantastic cookery

0:31:520:31:54

from the Saturday Kitchen Cookbook, and if you think salads are dull,

0:31:540:31:58

I suggest you watch this next recipe from Mark Hix.

0:31:580:32:00

He gets creative with a steak

0:32:000:32:02

as he prepares one of the best salads we have ever tasted.

0:32:020:32:05

Great to have you on the show

0:32:050:32:06

and congratulations on your new restaurant. Thank you.

0:32:060:32:09

One in London and one in Devon,

0:32:090:32:11

is that right? Yeah, just on the Devon-Dorset borders.

0:32:110:32:13

We'll talk about that in a minute, as the first thing you want to do

0:32:130:32:16

is get this piece of meat on. Yeah, so I've got this hanger steak.

0:32:160:32:19

English...well, old English butchers would know it as butcher's steak,

0:32:190:32:22

because it's the piece of meat

0:32:220:32:23

that they used to keep for themselves,

0:32:230:32:25

because it had the most flavour.

0:32:250:32:27

Now, this is for a beef salad, this one? Yeah. OK.

0:32:270:32:29

So, great flavour.

0:32:290:32:31

You can bash it out a little bit.

0:32:310:32:33

If you can't get this, you could use a bit of flank,

0:32:330:32:35

so we're going to put that straight on.

0:32:350:32:37

We've got a sink in the back if you want to wash your hands.

0:32:370:32:40

The hanger steak in particular, where is it?

0:32:400:32:42

OK, on the carcass, you have the flank

0:32:420:32:44

and then just under the kidneys, you've got the hanger,

0:32:440:32:47

so it takes on a bit of that flavour from the kidneys,

0:32:470:32:49

almost an offally... The French use this quite a lot, don't they?

0:32:490:32:52

Yeah, quite often when you get a steak frites in France,

0:32:520:32:55

you'll get the onglet, they call it. The onglet.

0:32:550:32:57

It's a very special bit of meat. What else have we got in our salad?

0:32:570:33:00

We've got some shallots, which you are going to do for me,

0:33:000:33:03

nice and crispy. I like to delegate. I thought you'd like to delegate.

0:33:030:33:07

OK. So you want a bit of seasoning in here.

0:33:070:33:09

Flour, milk and then flour,

0:33:090:33:11

so through the flour twice just to give them a nice, crispy...

0:33:110:33:15

Flour, milk, then back in the flour. OK, no problem.

0:33:150:33:17

Now, tell us about your new restaurant,

0:33:170:33:20

because, literally, people have heard about The Ivy, Caprice

0:33:200:33:23

and stuff like that. It must have been a huge change for you.

0:33:230:33:25

Yeah, it's... You've been there 17 years?

0:33:250:33:28

Yeah, 17, 18, actually.

0:33:280:33:30

So it's quite interesting.

0:33:300:33:32

I've sort of seen all the restaurants opening

0:33:320:33:35

and I just thought it's time for me to do it myself, really. Yeah.

0:33:350:33:39

And this site came up in Smithfield,

0:33:390:33:41

and I kind of had this idea to do a chophouse,

0:33:410:33:44

like an old-fashioned chophouse where all the meat is served on the bone.

0:33:440:33:48

Yeah. And this was the old Rudland Stubbs site,

0:33:480:33:50

which had that sort of look about it,

0:33:500:33:52

wooden floorboards, tiles on the walls,

0:33:520:33:54

so I kind of stuck my neck out

0:33:540:33:56

and did a menu with all the meat totally on the bone,

0:33:560:34:00

whereas a few years ago,

0:34:000:34:01

it would have been a bit tricky doing an all-meaty menu,

0:34:010:34:05

and of course, oysters as well,

0:34:050:34:07

oyster's an old-fashioned London thing -

0:34:070:34:09

my friend over there, Mr Corrigan, he's got an oyster bar.

0:34:090:34:12

Exactly, Bentley's, and you're in the sort of condition

0:34:120:34:15

that you're going to try and bring oysters back to the UK. Yeah.

0:34:150:34:18

Particularly London. We used to eat loads of them, didn't we?

0:34:180:34:21

London was the sort of capital of oyster eating,

0:34:210:34:23

and then it dropped off quite a bit,

0:34:230:34:26

but I think the likes of Corrigan and myself,

0:34:260:34:29

we can revive oyster eating in London.

0:34:290:34:31

But revive oyster eating, is that right,

0:34:310:34:33

he's into French ones and you're into English ones?

0:34:330:34:36

Mark has seemingly changed his mind on this

0:34:360:34:38

since the last time we talked, yeah?

0:34:380:34:40

Mr Corrigan,

0:34:400:34:41

mine are strictly British! Mine are strictly British. Is that because

0:34:410:34:45

you started publishing the Great British Cookbook series?

0:34:450:34:48

Yep. You got it. You're going to get this endlessly throughout the show,

0:34:480:34:51

I can just see this happening, but anyway, what are we cooking here?

0:34:510:34:54

Also, if you notice, all my ingredients are British. Exactly.

0:34:540:34:57

Including the oil. Now, tell us about the dressing, because it is...

0:34:570:35:01

OK, so...

0:35:010:35:03

So I've got a little bit of Suffolk mustard... Yes, Suffolk mustard.

0:35:030:35:07

Cider vinegar

0:35:070:35:09

and extra virgin rapeseed oil.

0:35:090:35:12

Really popular now, rapeseed oil.

0:35:120:35:15

I found rapeseed oil in Suffolk

0:35:150:35:17

when I did the British regional book.

0:35:170:35:19

Rapeseed oil's become sort of trendy now. Yeah.

0:35:190:35:21

It was difficult to find five years ago,

0:35:210:35:23

but now it's all over the place.

0:35:230:35:25

Yeah, it's a good alternative to olive oil, really,

0:35:250:35:27

and it's got that quite unique flavour and a really great colour.

0:35:270:35:30

Look at that really vibrant yellow, kind of like the rapeseed flowers.

0:35:300:35:34

I think it's a good alternative to virgin olive oil, I mean, really.

0:35:340:35:38

It is, very good. Very good and rich in omega-3 as well. There you go.

0:35:380:35:43

Going to use some chanterelles,

0:35:430:35:45

which are bang in season at the moment, if you're a keen forager.

0:35:450:35:48

Just going to whip the bottom bits off there.

0:35:480:35:51

OK. So these just want flour...

0:35:510:35:53

Yeah, flour, milk and then back through the flour.

0:35:530:35:56

Just to give them a nice, crisp...

0:35:560:35:59

So this is kind of a sort of,

0:35:590:36:02

the only thing it's missing here is the chips, isn't it?

0:36:020:36:04

You've got your steak, your salad, your mushrooms.

0:36:040:36:07

So the menu itself,

0:36:070:36:08

have you kept the same sort of ethos with the menu, particularly...

0:36:080:36:11

I've kind of purposely gone a bit the other way, to be honest.

0:36:110:36:14

I think when I first opened, people were expecting me

0:36:140:36:17

to do the best of Caprice, Ivy, Sheekey's, Scott's,

0:36:170:36:22

and what I've done is kind of,

0:36:220:36:25

I suppose my restaurant verges on being a steakhouse, really.

0:36:250:36:28

There's about five or six different steaks on the menu. Yeah.

0:36:280:36:32

Mutton, lots of different chops, including English veal, etc. Yeah.

0:36:320:36:37

So yeah, it's a very different menu than what we were used to doing.

0:36:370:36:41

Seasonal, because in the UK, seasons change so quick,

0:36:410:36:45

so are you sticking with that? Yeah,

0:36:450:36:47

as you know, I tend to keep to the seasons,

0:36:470:36:49

and the menu we change twice a day.

0:36:490:36:52

Yeah. So I'm always madly on my Blackberry,

0:36:520:36:54

sort of changing the menu, amending it. Obviously,

0:36:540:36:58

this is the one in London as well,

0:36:580:37:00

but the one in Devon is slightly different.

0:37:000:37:03

Yeah, it's a fish restaurant,

0:37:030:37:04

so I've called that one Hix Oyster and Fish House,

0:37:040:37:06

because we're overlooking the harbour,

0:37:060:37:08

and all you can see is the sea,

0:37:080:37:10

so it kind of made sense to go back to my home town, almost.

0:37:100:37:13

Because you've always been a fan of British food,

0:37:130:37:15

hence the, dare I say, the book.

0:37:150:37:17

Go on, then!

0:37:170:37:19

LAUGHTER

0:37:190:37:21

Where's it gone? Corrigan's got it!

0:37:210:37:25

Corrigan's going to eBay it later on this afternoon.

0:37:250:37:28

Yeah, but I think it's important

0:37:280:37:30

to get our housewives and cooks just to cook British seasonal food,

0:37:300:37:36

because we've been so used to, over the years, relying on imported stuff

0:37:360:37:40

that comes from Rungis Market, Holland, but we don't need it.

0:37:400:37:44

We've got great stuff on our doorsteps. Exactly,

0:37:440:37:46

and great stuff in Dorset, bang in season, and the mushrooms.

0:37:460:37:49

What are you using here? Chanterelles,

0:37:490:37:52

which anyone that's foraging, you can go into the woods

0:37:520:37:55

and if you find the right spot,

0:37:550:37:57

you'll get carpets and carpets of these things.

0:37:570:37:59

And basically, you never wash these, just pick them through.

0:37:590:38:02

No, the minute you put these anywhere near water,

0:38:020:38:04

they'll just go soggy and spoil. Go like a sponge.

0:38:040:38:06

Is that a recipe in your book, Mark? It is, actually.

0:38:060:38:09

My first advices is wait a couple of weeks,

0:38:090:38:11

you'll get in one of those pound shops anyway.

0:38:110:38:13

Go on, only joking!

0:38:130:38:15

Right, what are we doing? We've got this nearly ready.

0:38:160:38:19

OK, so I'm going to take this off now, give it a rest.

0:38:190:38:22

Now, you did mention the French use this quite a lot,

0:38:220:38:25

don't they, for steak and chips?

0:38:250:38:26

Yeah, and it's just got that lovely flavour.

0:38:260:38:29

It's not the most tender cut of meat,

0:38:290:38:30

it's quite fibrous. Yeah.

0:38:300:38:33

But I think these days,

0:38:340:38:35

people don't mind so much chewing their meat a little bit,

0:38:350:38:39

because it's got the flavour.

0:38:390:38:41

Gone are the days of serving fillet and that sort of stuff.

0:38:410:38:44

This is great value, and also, it's just...

0:38:440:38:47

People are always looking for alternatives to try,

0:38:470:38:49

so this is a good one. How much is a portion of that steak?

0:38:490:38:52

If you bought that in a butcher's shop,

0:38:520:38:54

you'd probably pay about three or four quid, I imagine.

0:38:540:38:56

So fantastic value again, eh? Yeah.

0:38:560:38:58

There you go. So straight in. So mushrooms in, I'm just going to...

0:38:580:39:02

So these don't want very much. Season these up?

0:39:020:39:05

Chanterelles cook really, really quickly,

0:39:050:39:07

so literally sort of 10 or 15 seconds in the pan,

0:39:070:39:10

I'm just going to dress the watercress.

0:39:100:39:13

Straight on there.

0:39:140:39:15

And this is a sort of fun salad

0:39:150:39:18

that you can have for lunch. There's a knife there if you want.

0:39:180:39:21

Now I'm just going to slice this really thinly.

0:39:210:39:23

Yeah.

0:39:250:39:27

Have a little taste of that, James.

0:39:270:39:29

I'll taste it, because it tastes,

0:39:290:39:31

you mentioned it's sort of offally. Offally, gamey taste. Yeah.

0:39:310:39:34

Really strong. Yeah.

0:39:340:39:36

Cut nice and thin, but you need to chew it. Yeah.

0:39:360:39:39

It does remind you of those sort of, you know,

0:39:410:39:43

French restaurant steaks. Bavettes. That sort of stuff.

0:39:430:39:46

Onglet bavette.

0:39:460:39:48

The beef goes on.

0:39:480:39:50

Looking good.

0:39:520:39:54

Want the onions over the top?

0:39:540:39:55

Yep, let me just scatter the onions and the chanterelles over.

0:39:550:39:59

And that's it, really.

0:39:590:40:00

Simple, tasty.

0:40:000:40:02

So remind us what that is again.

0:40:020:40:04

So we've got hanger steak and watercress salad

0:40:040:40:08

with crispy shallots and chanterelles.

0:40:080:40:10

And if you missed that, it's in his book. Exactly.

0:40:100:40:13

Right, come and have a seat over here.

0:40:160:40:18

This is where you get to dive into this, Craig,

0:40:180:40:21

there you go, have a seat.

0:40:210:40:24

Tell us what you think of that one. OK.

0:40:240:40:26

You've probably never had this sort of onglet cut,

0:40:260:40:28

but the flavour is fantastic, isn't it?

0:40:280:40:31

Bit chewy. Bit chewy? That's what it's supposed to be!

0:40:330:40:36

Bit fibrous.

0:40:360:40:38

LAUGHTER

0:40:380:40:40

By the way, your jowls are supposed to work. You're supposed to chew it!

0:40:400:40:44

Cheap cuts of meat never work.

0:40:440:40:46

He's obviously a fillet steak man. It is tasty, it's tasty.

0:40:500:40:53

Tasty but chewy. It just requires a lot of energy to eat.

0:40:530:40:55

We'll get a small bit, then, so that we don't have to chew too much.

0:40:550:40:59

Score out of ten? I would say

0:40:590:41:01

that's probably about a six. Oh, my God! That's not...

0:41:010:41:06

It's more than he gave me in 14 weeks.

0:41:060:41:09

If I only had three quid, that's what I do. I can't even cut it!

0:41:090:41:14

You're supposed to eat it whole!

0:41:140:41:16

It tastes quite nutty, though. Is this in your book?

0:41:160:41:19

He's not dealing with Gary Rhodes now, tell him.

0:41:190:41:21

We'll take you outside and give you a good hiding.

0:41:210:41:24

Corrigan, dive in. Promises, promises!

0:41:240:41:28

OK. Professional opinion.

0:41:280:41:29

First of all, I love Mark's style of food - deconstructed, no ego.

0:41:290:41:33

That's as good as you're going to eat. Really? It's proper. Really.

0:41:350:41:38

I hope you liked the tie.

0:41:430:41:44

Well, I couldn't let Craig look smarter than me.

0:41:440:41:47

Now it's time for a classic slice of Keith Floyd

0:41:470:41:49

as he continues his journey around France,

0:41:490:41:52

and this week, he's in Alsace,

0:41:520:41:53

and wherever he is, usually, there's a glass of wine, of course.

0:41:530:41:56

So, my little liver dumplings,

0:42:000:42:01

it's time to set off on another BBC mini-break,

0:42:010:42:04

this time aboard the Nouvelle Premiere,

0:42:040:42:06

France's gastronomic express. Pity I forgot my trainspotters' guide.

0:42:060:42:10

Anyway, it takes the dipso... I mean, the diplomats

0:42:100:42:13

and politicians between Paris and Strasbourg in supreme luxury.

0:42:130:42:17

And it offers them a standard of cooking, wine and service

0:42:170:42:21

which is equal to any starred restaurant in France.

0:42:210:42:24

Of course, I know it's not a patch on the British Rail cheese toastie,

0:42:240:42:28

'but at least they're really trying.'

0:42:280:42:30

Un poivre et sel, en tout cas, voila. Et...

0:42:300:42:32

Et pour choisir, rouge. Comme ca. Merci.

0:42:340:42:37

This is the life, lads!

0:42:390:42:41

The train journeys east through splendid countryside

0:42:480:42:51

to the vineyards of Champagne

0:42:510:42:52

and through the battlefields of two world wars,

0:42:520:42:55

but don't let's be glum.

0:42:550:42:56

More interesting is the way of preparing food.

0:42:560:42:58

Take this fish choucroute, created by Joel Robuchon.

0:42:580:43:02

What they do is prepare these meals freshly every morning

0:43:020:43:04

at a central kitchen at the station in Paris,

0:43:040:43:07

vacuum-pack and chill them,

0:43:070:43:08

and then the chefs simply have to steam them and serve them,

0:43:080:43:11

and believe me, the quality is superb and beautifully fresh.

0:43:110:43:15

Of course, they charge like wounded buffaloes, which might have something

0:43:150:43:18

to do with why the service packed up earlier this year, a great shame.

0:43:180:43:22

Journey's end, and the foothills of the Vosges Mountains

0:43:240:43:26

are thickly clad with vines.

0:43:260:43:28

Here in Alsace, the Riesling and Muscat grapes reign supreme.

0:43:280:43:31

This is the town of Colmar,

0:43:420:43:44

and if you detect a Teutonic influence in the architecture,

0:43:440:43:47

that's because we're just a few miles from the German border.

0:43:470:43:50

(GERMAN ACCENT) Very interesting.

0:43:500:43:53

But what I really like is this wonderful wrought ironwork

0:43:530:43:56

celebrating the charcuterie. You know, the pates, sausages,

0:43:560:44:00

tureens and foie gras for which Alsace is justifiably famous.

0:44:000:44:03

Now, then, what has this building and the Statue of Liberty got in common?

0:44:050:44:09

The answer is this man, who designed both, the Maison des Tetes,

0:44:120:44:16

the House of Heads, which I shall be cooking in shortly,

0:44:160:44:19

and the aforementioned statue.

0:44:190:44:21

It's refreshing to see him clutching a glass and a bottle,

0:44:210:44:24

rather than hammer and chisel. A man right after my own heart!

0:44:240:44:28

This is my new chum Marc. Say hello, Marc.

0:44:280:44:31

Right, I'm going to make some liver dumplings, cannelle de foie, they're called here, and, Clive,

0:44:320:44:37

if you have a spin round the ingredients, I must explain this

0:44:370:44:40

quite carefully, cos it's simple and liable to go catastrophically wrong.

0:44:400:44:44

This is minced raw pig's liver, into which I've added some fried

0:44:440:44:48

onion and bacon, chopped up and minced altogether.

0:44:480:44:51

Look, it's a nasty, gungy puree there,

0:44:510:44:53

and I've put salt and pepper into it.

0:44:530:44:56

Moving over a bit, you've got semolina flour there.

0:44:560:44:59

Here, a bit more to your left or right, whatever it's called,

0:44:590:45:02

a couple of beaten eggs.

0:45:020:45:04

Over here, some finely fried chopped shallots,

0:45:040:45:07

some nutmeg for grating in and some finely chopped parsley.

0:45:070:45:11

And breadcrumbs soaked in milk. Up to me again, dear Clive.

0:45:110:45:15

This is where I have to explain myself out of trouble.

0:45:150:45:19

All you do is mould those into little tiny shapes and steam them

0:45:190:45:24

or boil them in barely simmering water and they become delicious,

0:45:240:45:28

but what will probably happen when I mix it, they'll explode

0:45:280:45:31

and make the whole thing look like one of those water-processing works

0:45:310:45:35

you see by the sides of motorways. Anyway, let's have a go.

0:45:350:45:39

Ow, it's hot.

0:45:390:45:41

What I have to do is put my breadcrumbs in.

0:45:410:45:44

Like so.

0:45:440:45:45

My eggs in, and I have no confidence in this dish at all,

0:45:450:45:48

I can tell you that. I don't believe it's going to work.

0:45:480:45:51

A little semolina goes in, which I mix in. Semolina flour, this is.

0:45:520:45:56

I hope that... No time to be fiddling around.

0:45:580:46:01

Here, a little bit of the onion and the parsley.

0:46:010:46:04

Now, we grate a bit of nutmeg in. Noix de muscade.

0:46:060:46:11

Like that. That water's probably boiling too fast behind me.

0:46:110:46:16

Now, this is where it all, I'm sure, is going to turn to rat.

0:46:160:46:20

Because I would have thought this needed to be a much drier,

0:46:200:46:24

firmer mixture, but when I was discussing this with Marc,

0:46:240:46:27

the chef here at the Maison des Tetes,

0:46:270:46:29

he assured me that none of that was a problem.

0:46:290:46:31

So I'll just have a quick swig, if you don't mind,

0:46:310:46:34

cos I'm on the wagon, basically speaking, but...

0:46:340:46:36

..it's a very nerve-wracking occasion.

0:46:360:46:39

Now we're going to see what kind of a fool

0:46:390:46:41

I can possibly make of myself by putting this liquid

0:46:410:46:44

mixture into here, and it's bound just to separate into a whole...

0:46:440:46:50

Oh, no, it's not. Look. Hey, it's working! This is incredible!

0:46:500:46:54

How do I get the damned thing off the spoon?

0:46:540:46:57

That's what I'm not so sure about.

0:46:570:47:00

Marc?

0:47:000:47:02

Ou est le chef?

0:47:020:47:04

Chef!

0:47:050:47:07

Je suis dans la merde.

0:47:070:47:09

LAUGHTER

0:47:090:47:12

I'm hoping the chef's going to come and help me,

0:47:120:47:15

cos I'm in real trouble here.

0:47:150:47:17

Qu'est-ce que je fais maintenant?

0:47:180:47:21

Est-ce que tu as saisonne la...?

0:47:300:47:32

Oui, oui. Tout est saisonne. Il y a du sel, poivre, et tout.

0:47:320:47:36

This is just bad luck that I've screwed this up,

0:47:410:47:43

but happily help is at hand.

0:47:430:47:47

Now, watch very carefully now. Ah. You just tip them onto the...

0:47:470:47:51

You must all the time to... Wash the spoon. Yes.

0:47:520:47:56

And then you do it like this. Ah, I see. All right? Yes.

0:47:560:48:00

So it's really like poaching eggs, in fact. Terribly simple!

0:48:000:48:04

It's really simple.

0:48:040:48:05

All you need is 20 years of experience in a real French

0:48:050:48:08

kitchen and you just whack it out like that. Pretty good, hey?

0:48:080:48:11

Now the most important thing is to make the little sauce to go with

0:48:110:48:15

my dumplings, my liver-liver-liver dumplings, my dears,

0:48:150:48:18

which we've made between us. I taught him how to do it earlier on.

0:48:180:48:21

Come down close to the pot, please.

0:48:210:48:23

Some finely sliced shallots, chopped shallots, which we now deglacer with

0:48:230:48:27

a little white wine from Alsace, put it onto maximum heat and let that...

0:48:270:48:31

Il faut les reduire maintenant? Oui, il faut laisser maintenant.

0:48:310:48:34

Now we leave that to reduce, which will take a second or two.

0:48:340:48:37

In the meantime, I will begin...

0:48:370:48:39

Il doit etre cuit maintenant. Oui.

0:48:390:48:42

I shall begin to prepare these beautiful little liver

0:48:420:48:45

dumplings onto the plate.

0:48:450:48:47

Tip them up that way, they look neater.

0:48:470:48:50

And I'm going to make these look quite superb.

0:48:500:48:53

That's reducing away nicely.

0:48:530:48:55

These have been in this simmering water, by the way,

0:48:550:48:58

for 12 minutes, which is very good.

0:48:580:49:01

12-15 minutes.

0:49:010:49:02

Now, it's no good me saying that's ready, cos it isn't.

0:49:060:49:09

It's not ready till there's almost no liquid left.

0:49:090:49:13

Il doit etre presque sec, n'est-ce pas?

0:49:130:49:16

Presque sec. La, c'est presque. Ca commence par lier avec l'oignon, puis on met demi-glace. Tres bien.

0:49:160:49:21

Jolly good to have someone who really knows

0:49:220:49:25

what he's talking about on hand.

0:49:250:49:27

This is what they call a demi-glace.

0:49:280:49:30

It's a stock pot which has been reduced slowly...

0:49:300:49:35

flavoured and thickened with...

0:49:350:49:37

KITCHEN NOISE DROWNS SPEECH

0:49:370:49:38

If you want to make a demi-glace,

0:49:380:49:40

look it up in one of the cookery books.

0:49:400:49:44

Right, this is sufficiently reduced. Come in, Clive, have a good look.

0:49:440:49:48

See how rich and thick it's got now.

0:49:480:49:50

With all these sauces, it's always a good thing...

0:49:500:49:52

This is not nouvelle cuisine, I can assure you, this is ancienne cuisine.

0:49:520:49:55

Enrich that with a little knob of unsalted butter.

0:49:550:49:59

That will make the sauce very shiny and a lot more...

0:49:590:50:04

THEY SPEAK FRENCH

0:50:040:50:09

Slowly. Now, just very gently to beat in the butter.

0:50:090:50:12

OK comme ca? C'est bon. C'est bon pour l'assaisonnement?

0:50:120:50:15

Oui.

0:50:150:50:17

Et apres, un petit peu de vin blanc...

0:50:170:50:21

THEY SPEAK FRENCH

0:50:210:50:24

Add just a little tiny... Like that.

0:50:240:50:27

Just to make the flavour come right through, OK?

0:50:270:50:30

Just to finish off.

0:50:300:50:32

It does make a big difference.

0:50:320:50:34

Spoon.

0:50:340:50:35

Et vous le napper? Oui, napper.

0:50:350:50:39

CHEF SPEAKS FRENCH

0:50:450:50:48

And here we have a little bit of tomato. Very finely chopped chives.

0:50:480:50:54

That's a good dish with potatoes. Fried or boiled potatoes? Boiled.

0:50:570:51:03

I think that's a bit too much salad, isn't it?

0:51:030:51:06

There we are.

0:51:090:51:11

OK, I'm going to get myself a little round of applause for this,

0:51:130:51:16

if you don't mind.

0:51:160:51:18

There you are, as you can see, I made it all on my own

0:51:180:51:20

with no outside help or interference in any shape or form. It's brilliant.

0:51:200:51:24

And to prove it, I'm prepared to eat it in front of you.

0:51:240:51:26

Except that's a little hot!

0:51:260:51:28

I'll use that one.

0:51:280:51:29

They are light and delicious.

0:51:320:51:34

They're actually not unrelated to the great British faggot,

0:51:340:51:38

but they're a much finer, more delicate version of them.

0:51:380:51:41

THEY SPEAK FRENCH

0:51:410:51:44

Tres bien, Floyd.

0:51:480:51:49

Presque un alsacien.

0:51:490:51:52

I'm nearly an Alsatian.

0:51:520:51:53

There's an answer to that.

0:51:530:51:55

DOG BARKS

0:51:550:51:57

Here we go again with my musical chum Amadeus

0:51:590:52:02

and here's one of the production assistants looking very anxious.

0:52:020:52:05

Colmar, despite being invaded three times

0:52:050:52:08

since the Franco-Prussian War, is a resilient place,

0:52:080:52:11

and its citizens exude a genuine joie de vivre,

0:52:110:52:14

which only those who've experienced utter hell show.

0:52:140:52:17

And they make brilliant cakes, which they arrange on shelves in much

0:52:170:52:21

the same way as a Bond Street jeweller displays his wares.

0:52:210:52:24

Of course, what makes the cakes of Alsace so good,

0:52:280:52:31

although a Hungarian countess once told me

0:52:310:52:33

the only place to enjoy cakes is in Vienna -

0:52:330:52:36

she was a bit of a snob, of course -

0:52:360:52:37

is the painstaking care of small family businesses,

0:52:370:52:40

who employ a couple of young apprentices who are very proud

0:52:400:52:44

to learn and maintain the fine tradition of master cake-making.

0:52:440:52:47

And they do make exceedingly good cakes. And croissants, of course.

0:52:470:52:51

They're also brilliant at making sausages.

0:52:530:52:56

And in a better world, we'd devote a whole series to this master sausage maker,

0:52:560:53:00

but it's a cruel world, and until now,

0:53:000:53:02

the sausage maker was one of gastronomy's unsung heroes.

0:53:020:53:06

# Saucisson

0:53:060:53:08

# Full of flavoursome meat

0:53:080:53:11

# Such a succulent treat It's a tasty treat

0:53:110:53:14

# It's stuffed fit to burst with every flavour

0:53:140:53:17

# Saucisson

0:53:170:53:20

# And the French are the best

0:53:200:53:23

# When it comes to the test When they take the test

0:53:230:53:26

# Saucisson, c'est bon

0:53:260:53:32

# Saucisson, c'est bon. #

0:53:320:53:34

Anyway, meanwhile, back at the Maison des Tetes, they're busily

0:53:340:53:38

and cheerfully preparing the great regional speciality, choucroute.

0:53:380:53:42

Take it away, boys.

0:53:420:53:43

Tout de suite. Tout de suite.

0:54:010:54:03

HE SPEAKS FRENCH

0:54:030:54:07

You all know what chucrut is, of course,

0:54:110:54:13

but just to remind you, it's fermented cabbage boiled

0:54:130:54:16

and then heaped with slices of cooked smoked ham, bacon, pork,

0:54:160:54:20

sausages, liver dumplings and boiled potatoes.

0:54:200:54:23

It doesn't half build you up.

0:54:230:54:25

I was in the middle of cooking a very important dish when a couple

0:54:500:54:53

of coachloads of German holiday-makers marched in demanding chucrut,

0:54:530:54:57

and so my chicken in beer had to be put to one side.

0:54:570:55:00

I'll explain what I've done up till now.

0:55:000:55:01

First, I fried chicken pieces in butter,

0:55:010:55:03

flamed them with gin, added shallots and mushrooms, covered them

0:55:030:55:06

with beer, pinch of salt and pepper and parsley, and simmered them

0:55:060:55:10

for about an hour. Now is the time to finish the dish off.

0:55:100:55:12

Although the mice have been at my chicken during my absence,

0:55:120:55:15

and some of these chaps behind me have been eating bits of it,

0:55:150:55:17

I would like to continue with the cooking demonstration,

0:55:170:55:21

if that's all right with the rest of Germany and this part of France.

0:55:210:55:24

Right, we lift out these portions of chicken into here

0:55:240:55:28

and finish off the source by adding a little fresh cream.

0:55:280:55:34

Pull it back from the heat so it doesn't all curdle.

0:55:340:55:37

And then we enrich it with a knob of butter as before.

0:55:380:55:41

Put it back on the heat.

0:55:410:55:44

I shall ask Marc to taste this in a minute to see

0:55:440:55:47

if he thinks it's any good or not. Melt the butter into that.

0:55:470:55:51

Check for seasoning. I think it needs another grind of pepper.

0:55:520:55:56

Like that.

0:55:570:55:59

I then think I can simply pour that over there.

0:55:590:56:04

Bubble it up.

0:56:050:56:08

Sprinkle a little parsley on,

0:56:080:56:10

and that is coq a la bierre a ma facon...

0:56:100:56:14

ici a la Maison des Tetes in Alsace, OK?

0:56:140:56:17

It's terribly dextrous to be able to carve a tomato... or whatever it is like that,

0:56:190:56:22

but it does nothing for the flavour. Why can't they leave things alone?

0:56:220:56:25

And another thing, they didn't even ask me

0:56:250:56:28

if I wanted these little tombstones

0:56:280:56:29

put on top of my wonderful-looking dish

0:56:290:56:31

which I cooked on my own.

0:56:310:56:33

It looks silly like that.

0:56:330:56:34

And now for the terrible moment of truth.

0:56:350:56:38

The rules of this game are the chef will be invited to taste it.

0:56:380:56:41

If he says something nice, he stays in the film. If he criticises, it gets cut.

0:56:410:56:45

Quite straightforward. He doesn't actually know I've said that.

0:56:450:56:48

THEY SPEAK IN FRENCH

0:56:480:56:51

THEY SPEAK IN FRENCH

0:56:570:57:01

It's very nice, Floyd.

0:57:150:57:18

Perfect cooking.

0:57:190:57:21

The sauce is all right, but if you keep a little bit beer

0:57:210:57:26

and you put it in at the end,

0:57:260:57:28

it brings a little, you know...

0:57:280:57:31

Brings the flavour... Much better.

0:57:310:57:35

We do it here, it's very good. Very good.

0:57:350:57:41

What he's really saying there, in precise terms,

0:57:410:57:44

although the sauce is made from beer,

0:57:440:57:46

I should have saved a little bit of beer, fresh beer,

0:57:460:57:49

to add at the last-minute to re-bring back

0:57:490:57:52

the flavour of the beer otherwise, he said it was well cooked.

0:57:520:57:55

He can speak English as well as I can.

0:57:550:57:58

All these chefs are smiling, drinking champagne.

0:57:580:58:00

Everybody's been very happy.

0:58:000:58:01

If he's such a nice bloke, why is this in the kitchen,

0:58:010:58:04

I would like to know?

0:58:040:58:05

He says it's just for pointing at the orders, but you see chaps here

0:58:050:58:09

with bandages and things - this has been used quite a lot.

0:58:090:58:12

What exactly is this for?

0:58:120:58:16

That?

0:58:160:58:17

I can't tell you in French...

0:58:180:58:20

in English, but when somebody is doing something wrong,

0:58:200:58:24

he becomes a little bit...

0:58:240:58:27

Why that is broken in two places, and we have repaired it.

0:58:270:58:32

KEITH: Est-ce qu'il est si cruel et monstrueux comme ca?

0:58:320:58:35

ALL: Souvent. LAUGHTER

0:58:350:58:40

What I've always wanted to do is take a lesson from a master chef

0:58:400:58:42

and have a go at my producer.

0:58:420:58:44

Where is he?

0:58:440:58:47

Great stuff there.

0:58:500:58:52

We are not cooking live in the studio today. Instead, we are

0:58:520:58:55

looking back at some of the treats from the Saturday Kitchen larder.

0:58:550:58:57

Still to come on today's best bites, Aggi Sverrisson

0:58:570:59:00

battles against Henry Harris in the Saturday Kitchen omelette challenge.

0:59:000:59:04

Henry had a respectable time,

0:59:040:59:06

but Aggi was yet to get onto the leaderboard, so would he manage it?

0:59:060:59:09

Find out later on.

0:59:090:59:11

And the great Antonio Carluccio serves up a magnificent

0:59:110:59:14

fillet of venison.

0:59:140:59:15

He pan-fries medallions in butter

0:59:150:59:17

and makes a delicious wild mushroom sauce.

0:59:170:59:20

And Amy Nuttall faced her Food Heaven or Food Hell.

0:59:200:59:23

Would she get her Food Heaven - tuna - with my seared spiced tuna steak with a snake bean

0:59:230:59:28

and Chinese leaf salad? Or her dreaded Food Hell -

0:59:280:59:30

leeks - in my Wensleydale cheese and leek double-baked souffle

0:59:300:59:34

with a dandelion and walnut salad?

0:59:340:59:37

You can find out what she gets to eat at the end of today's show.

0:59:370:59:39

Now, we look back at how Silvena Rowe started

0:59:390:59:42

her Saturday Kitchen career with kisses and flattery. Agh!

0:59:420:59:47

Nice to have you on the show.

0:59:470:59:49

This will not do! I haven't come all this way without a snogette!

0:59:490:59:53

I want to be the envy of the female nation.

0:59:530:59:55

Tell me what we are doing, hurry up. Let me concentrate!

0:59:550:59:58

In case I mess up, it's because of him.

0:59:581:00:00

He looks far too good in real life than on TV. Just get on with it!

1:00:001:00:05

I will be cooking delicious, amazing, crunchy on the outside,

1:00:051:00:09

delectable, and soft and mellow on the inside, salmon kiev

1:00:091:00:12

with a traditional Russian salad made from baby new potatoes,

1:00:121:00:17

thinly sliced radishes, lots of dill, gherkins and onions.

1:00:171:00:21

Those colours sing Russian. The Russian dressing is here.

1:00:211:00:25

It's home-made mayonnaise,

1:00:251:00:26

horseradish mustard, ketchup, Worcester sauce.

1:00:261:00:30

Worcester sauce. It's a bit rustic-y. And it's Russian.

1:00:301:00:35

We are in Britain now, hello. OK, tell me what you are doing. Salmon.

1:00:361:00:41

I'm going to... You are rushing me too much.

1:00:411:00:45

Can you chop up my herbs and do my butter?

1:00:451:00:49

You should be good, you did your butter earlier

1:00:491:00:52

so swiftly and professionally.

1:00:521:00:53

What I'm going to do here now is going to get

1:00:531:00:57

a couple of large squares of puff pastry.

1:00:571:01:00

This dish now, I want to say something about this dish - it's called salmon kiev.

1:01:001:01:04

Let me explain something.

1:01:041:01:05

Chicken kiev has got nothing to do with Kiev

1:01:051:01:09

and nothing much to do with Russia either.

1:01:091:01:12

Other than it was invented by a Frenchman

1:01:121:01:14

in the 18th-century for the Empress Elizabeth Petrovna,

1:01:141:01:17

the youngest daughter of Peter the Great.

1:01:171:01:19

And she was a great gourmet,

1:01:191:01:20

but it was in the time when everybody in that country

1:01:201:01:25

was aspiring to eat Russian food, so everybody brought... the aristocracy

1:01:251:01:29

brought their own French chefs, so meanwhile...

1:01:291:01:33

And this was the French chef that invented canned food.

1:01:331:01:36

Nicolas Appert invented lots of things,

1:01:361:01:39

and actually Kiev is the capital of Ukraine, used to be the Asian

1:01:391:01:44

capital of Russia, so it's a great city, why not name a dish after it?

1:01:441:01:48

Too right. Original chicken kiev got no garlic, make no mistake, James.

1:01:481:01:52

Only herb butter. This is just invention.

1:01:521:01:56

It's been added later. How are you doing with my butter?

1:01:561:01:59

You wouldn't want to make that mistake in her kitchen, would you?!

1:01:591:02:02

They added garlic when they got it back to France.

1:02:021:02:06

What have you got in here? Sorrel. Sorrel. I love sorrel.

1:02:061:02:09

We say sor-rell not sorrel.

1:02:091:02:13

Can you learn, please, while you are here? Good!

1:02:131:02:17

How are you doing with the butter? I need butter, James.

1:02:171:02:19

You are looking pretty today. Lovely. So we place the sorrel in the pan.

1:02:191:02:25

I'm going to position my little baby here, my little package here,

1:02:251:02:31

and am going to do the butter.

1:02:311:02:33

Where did the breadcrumbs from...kiev come from?

1:02:331:02:37

This is the secret of chicken kiev is the breadcrumbs.

1:02:371:02:40

It's like a cement, otherwise it will leak. So very few of us can make it.

1:02:401:02:44

Can you make a good chicken kiev?

1:02:441:02:45

Double flour, egg and breadcrumb. Do it twice.

1:02:451:02:48

Absolutely. That's what you do.

1:02:481:02:50

So, nice and easy.

1:02:501:02:51

I'd do it three times in her kitchen,

1:02:511:02:53

make sure it definitely didn't leak! What are we doing now?

1:02:531:02:55

Well, just really creating a little sausage, but mine is slightly

1:02:551:02:59

finer, because I'm a girl, and we are finer than that.

1:02:591:03:03

Please position this... Sorry, it's a bit too fine. Feel free!

1:03:031:03:07

Put it in the fridge, bring me the other one, please.

1:03:071:03:10

Tell us about sorrel.

1:03:101:03:11

People are put off by sorrel, because it's quite bitter.

1:03:111:03:14

Sorrel is so good for you.

1:03:141:03:15

The other thing you can do, look at those leaves,

1:03:151:03:18

they lend themselves beautifully on stuffing.

1:03:181:03:20

Instead of stuffing spinach, you can do this, stuff it with rice or meat.

1:03:201:03:25

And ready to taste so quickly. So, fantastically quickly.

1:03:251:03:29

Now, thank you so much. This is really cold butter.

1:03:291:03:32

I, unlike you, shan't be warming it up.

1:03:321:03:35

I'm going to position maybe three on the very top here.

1:03:351:03:39

And I'm going to put my sorrel on the top.

1:03:401:03:44

They call me asbestos fingers, but please don't do that at home.

1:03:441:03:47

Use a spatula or something. Yes, it is hot, but I'm used to it.

1:03:471:03:52

Where is my pastry, James?!

1:03:521:03:54

You are far too eager. There you go.

1:03:541:03:56

Thank you very much.

1:03:561:03:59

I was just about to put it in the bin!

1:03:591:04:01

A little bit of egg wash just to seal it beautifully.

1:04:041:04:09

And over this goes on the top.

1:04:091:04:11

Have you put everything in?

1:04:111:04:12

Ladies and gentlemen, I am likely to forget to put something. He's distracting me.

1:04:121:04:16

He has been really unkind to me.

1:04:161:04:18

Can I chop something? Yes, yes, yes.

1:04:181:04:21

Can you just really slice my potatoes?

1:04:211:04:25

Very thinly all my radishes, please.

1:04:251:04:27

I have been to Russia and had this salad, something similar,

1:04:271:04:31

potato and radishes with dill.

1:04:311:04:34

It looks so great, and we are in this funny season, neither one thing or the other.

1:04:341:04:38

We've been promised a fantastic Indian summer, but where is it?

1:04:381:04:41

So these colours are great, because it reminds you of the spring, I think.

1:04:411:04:45

I went to Moscow, and it was minus 30!

1:04:451:04:47

Well, this has been kind for you. What's this salad called in Russian?

1:04:471:04:52

This salad is called kartofki...

1:04:521:04:54

i riapitski...burkamir. Yes.

1:04:541:04:58

Worcestershire. A Worcester!

1:04:581:05:02

So, there is our beautiful package.

1:05:021:05:04

You notice I do not work like a pretty twee Tony-boy.

1:05:041:05:07

I just do rustic style, because we at home,

1:05:071:05:11

we home chefs like I am, I don't run a restaurant,

1:05:111:05:14

you may think I do by the method I am applying in this dish.

1:05:141:05:17

Spilling the egg all over the place. Can you please...

1:05:171:05:21

put this in the oven for me? And swiftly come back to your chopping.

1:05:211:05:26

When you were working for Gary Rhodes, did you treat him like this as well?

1:05:261:05:29

No, no, no. Gary Rhodes, I was like a pussy cat there.

1:05:291:05:34

I did not say anything. I said, yes, no, sir. Right, now.

1:05:341:05:38

What I am going to do here at some point,

1:05:381:05:41

as well. I want to talk about the mayonnaise. This is looking gorgeous.

1:05:411:05:47

It's looking very big. This is similar to another Russian dish called kulebiak.

1:05:471:05:52

Kulebiak consists of puff pastry, salmon, layers of rice, chopped egg

1:05:521:05:57

and gherkins again. It's more like a pie.

1:05:571:06:00

This is really wonderful and light for us.

1:06:001:06:03

It's called a pasty, where I come from.

1:06:031:06:05

James... I call it a twee pie.

1:06:051:06:08

Nothing twee about my pie.

1:06:081:06:10

Nothing twee about my pie, Tony.

1:06:101:06:12

James, there's no education. Like, everything goes here. Right, OK.

1:06:141:06:20

While we are doing that, while you concentrate on your cutting

1:06:201:06:25

and chopping and slicing, I am going to get on with my mayonnaise.

1:06:251:06:29

My mayonnaise is made with ordinary, plain, bog-standard -

1:06:291:06:34

bog-standard! - vegetable oil. OK. Sorry, you were a bit loud.

1:06:341:06:38

And really, it's very cheap. So, one egg yolk,

1:06:381:06:42

drizzle very slowly as much oil as you want in it,

1:06:421:06:46

and you have the most beautiful... Costs next to nothing, so it's cheap.

1:06:461:06:51

Just one egg yolk and a bit of vegetable oil.

1:06:511:06:54

If you put olive oil, it will hijack the flavours of our wonderful salad

1:06:541:06:58

and we don't want that. I'm a bit heavy handed, as you can see.

1:06:581:07:04

Can you please put all this here? I'll do whatever you want to do.

1:07:041:07:07

Chuck that in there. Thank you. You're very good at chopping.

1:07:071:07:11

Jane... I'm sorry, Laurie's going to pick up tip.

1:07:111:07:13

I've really given up the time.

1:07:131:07:15

I'm a sad EastEnders fan, I'm afraid. I'm giving out... How many times

1:07:151:07:21

have I called you Jane? I know. Tell me that. How many times? Five?

1:07:211:07:26

My son thinks you live next door to us. Oh, bless. It's ridiculous.

1:07:261:07:29

Can you get it on the plate?

1:07:291:07:32

The news is going to start in a minute! Do not overmix.

1:07:321:07:35

Whatever you do, do not overmix. Gorgeous.

1:07:351:07:38

Don't overmix, right. Lick fingers, wash fingers. Sorry, I cannot resist.

1:07:381:07:42

How is my pie doing? Hello. What? Do not break it!

1:07:421:07:46

I'm not breaking it! There we go. All right.

1:07:461:07:49

Now, what you're going to get inside is this gorgeous - hello... Yes.

1:07:491:07:53

I want to hear "Oooohhh!" ALL: Oooohhh!"

1:07:531:07:56

There, that's better. Lovely. So remind us what that is again.

1:07:561:08:00

This is salmon kievs. Simply salmon kiev, stuffed with sorrel.

1:08:001:08:04

And I didn't kill the sorrel for cooking. No, follow that.

1:08:041:08:07

Right, have a taste of that. Yum-yum-yum-yum. Grab a seat.

1:08:121:08:17

There we go. Laurie, dive into that. Oh, gosh.

1:08:171:08:21

I worked hard over this. You slaved out there, didn't you?

1:08:211:08:24

Laurie, you know what's wrong with EastEnders, don't you? What's that?

1:08:241:08:27

You do not have nothing of Eastern European origin. 20 years ago,

1:08:271:08:31

I understand. I was the only exotic creature in this country,

1:08:311:08:34

but now, the East End is swamped. Lithuanians must be everywhere.

1:08:341:08:37

So, get rid of Grant and bring some Lithuanian mafia in.

1:08:371:08:41

They're all in the West End - Chelsea Football Club.

1:08:411:08:44

Is called Chelski, excuse me. Chelski! What's the salmon like?

1:08:441:08:47

Mmm, that is gorgeous. There is no pork fat in there.

1:08:471:08:50

Oop, did I say that? I'm sorry, Tony. That's fighting talk, that is.

1:08:501:08:53

I'm sorry, Tony. Tony's not saying anything!

1:08:531:08:56

The poshest twee pie I have ever seen in my life.

1:08:561:08:59

It's called salmon kiev, darling. Emma, what do you think?

1:08:591:09:02

Could it be put on your wedding menu? The salad's lovely. I'd put that on.

1:09:021:09:06

You see, none of this pork fat thing. I'm very competitive.

1:09:061:09:10

But he'll beat me at the omelette. I'll let him, in fact. Tony.

1:09:101:09:14

Try it before the new starts.

1:09:141:09:17

Honestly, that's the best pie I've eaten so far today.

1:09:171:09:20

She certainly knows how to take control in the kitchen.

1:09:241:09:27

Brilliant Icelandic chef Aggi Sverrisson may be one of the best

1:09:271:09:31

in the world, but that doesn't mean he can make a good omelette.

1:09:311:09:34

With Henry Harris at the hobs, would he finally get on the leaderboard?

1:09:341:09:38

Take a look at this.

1:09:381:09:40

Usual rules apply. Henry's put a pretty respectable time,

1:09:401:09:42

Aggi's yet to get on our board.

1:09:421:09:44

Are you ready? Three, two, one, go!

1:09:441:09:48

See the concentration on their faces!

1:09:581:10:00

Make sure it's an omelette, make sure it's an omelette.

1:10:011:10:04

GONG

1:10:041:10:05

Oh.

1:10:091:10:10

Aggi's eggies.

1:10:121:10:13

GROANING

1:10:151:10:17

LAUGHTER

1:10:171:10:21

Henry's managed to cook one part of it,

1:10:211:10:23

and the other bit's still clucking.

1:10:231:10:25

Henry...

1:10:281:10:29

..you were quicker than your time of 26.6 seconds,

1:10:331:10:37

but you wouldn't serve that in your restaurant. 17.6 seconds.

1:10:371:10:41

Aggi, this is your seventh attempt at this? Probably a little more.

1:10:421:10:47

You did it...in a record time

1:10:491:10:52

of 16.8 seconds, which would put you fourth, but you're going to have

1:10:521:10:57

to come back for the seventh time!

1:10:571:10:59

They may have been pretty quick, but they just weren't omelettes.

1:11:031:11:07

It's that time of year when venison is on the menu, and who better

1:11:071:11:11

to share it with us than the amazing Antonio Carluccio?

1:11:111:11:14

For our 100th show, he came armed with a basket of wild mushrooms.

1:11:141:11:17

Life doesn't get any better.

1:11:171:11:19

This venison, it will be marinated in this, but I need your help.

1:11:191:11:22

Straight to work. You are a good chopper. There you go.

1:11:221:11:26

If you chop me a little bit of carrot. We've got carrots and onions

1:11:261:11:30

and balsamic olive oil. That's in the marinade.

1:11:301:11:33

This is coming in the marinade. Then you soak some morels.

1:11:331:11:36

To explain a little bit about morels.

1:11:361:11:38

These are dried morels. You're a massive fan of mushrooms.

1:11:381:11:41

I have a recipe that I...

1:11:411:11:44

Because they are hollow inside, I stuff them with foie gras.

1:11:441:11:48

Lovely. Lovely, lovely.

1:11:481:11:49

And then, with a little brandy and a lovely sauce. But this time,

1:11:491:11:55

they are together with a bit of cream and other bits and pieces.

1:11:551:12:00

We'll talk about the mushrooms when we get to the sauce,

1:12:001:12:03

but tell us about the venison.

1:12:031:12:05

The venison is British venison, and I believe Britain has the best game

1:12:051:12:09

in the world, probably.

1:12:091:12:11

Do the Italians eat much venison? A little bit, in the north.

1:12:111:12:16

There's a definite difference in the food,

1:12:161:12:18

between the north and the south. Yes, they eat a lot of game, but also

1:12:181:12:22

hare and rabbit and such things.

1:12:221:12:27

The... What do you call it? The wild goat. Wild goat? OK.

1:12:271:12:32

That's another one.

1:12:321:12:33

So, we now have the meat here, and you put it here with...

1:12:331:12:37

The onions. And all that. A bit of oil here.

1:12:371:12:40

There you go. Yep. Italian olive oil, of course.

1:12:401:12:43

Naturally. There you go. You're using

1:12:431:12:48

a different type of balsamic vinegar. We've got the older one...

1:12:481:12:51

I use for this one, the cheaper one... The cheaper one.

1:12:511:12:54

..which sometimes is a bit of a cheat. They're very cheap.

1:12:541:12:58

They take vinegar and put brown sugar in it. Exactly.

1:12:581:13:02

But this is still a good one... Yep. ..and gives a lovely flavour.

1:13:021:13:05

So, this is just a marinade we've got in there.

1:13:051:13:09

And you can marinade it for one hour, two hours. The day before is better.

1:13:091:13:13

OK, I'll pop that in the fridge. This goes on for how long?

1:13:131:13:16

Preferably overnight? Overnight would be better, yes.

1:13:161:13:20

The smell, I have to say, is just fabulous.

1:13:201:13:23

We put one in here overnight.

1:13:231:13:25

There you go. I'll lift this out for you.

1:13:251:13:27

Yes, this one is wonderful. Look at that. Lovely.

1:13:271:13:30

A nice knife? Yeah, you can use that one.

1:13:301:13:34

No, but it doesn't cut.

1:13:341:13:35

A-ha-ha-ha. I am fussy about knives. Yes, much better.

1:13:351:13:39

So, we cut it now in medallions. So, this thickness.

1:13:391:13:45

And... Now, a lot has happened since you were last on the show.

1:13:461:13:50

Quite a lot. You, kind of, stepped away from Carluccio's?

1:13:501:13:54

Well, it was time, because it can work by itself now. Yeah.

1:13:541:13:59

And after the floating, which happened for a couple of years,

1:13:591:14:05

and now I am a free bird. Free bird. I can fly around!

1:14:051:14:10

So we have got in here, the lovely venison. Lovely pan here

1:14:101:14:13

and my butter. This is why I love this man.

1:14:131:14:17

Regarding butter... One pound of butter, straight in there.

1:14:171:14:20

I use everything abundantly. You're a big fan of butter, aren't you?

1:14:201:14:25

I am, I am, I am.

1:14:251:14:28

And now we put this here, while, meanwhile, we prepare the sauce.

1:14:281:14:32

That's fantastic. The venison is amazing.

1:14:321:14:36

Look at it. And this cooks for how long? Cooks quite quickly?

1:14:361:14:39

It cooks quite quickly, because I want it really pink inside.

1:14:391:14:44

Then it's fantastic. There we go. Meanwhile, we prepare the sauce,

1:14:441:14:49

which is also very simple. A little chopped onions here.

1:14:491:14:52

There you go. And butter, naturally. Butter, naturally.

1:14:521:14:56

And we've got... Talking of mushrooms,

1:14:561:14:59

not many guest come on to the show and bring something like this.

1:14:591:15:04

I collected them this morning, about 3.30. Collected them this morning?!

1:15:041:15:07

No! Yesterday!

1:15:071:15:09

BOTH LAUGH

1:15:091:15:11

Before coming here. Look at this fantastic selection of mushrooms.

1:15:111:15:15

Now, what's the best advice..? There is a lot

1:15:151:15:17

of mushrooms, aren't there? At the moment, there are.

1:15:171:15:21

This year, incidentally, when they are small, like this,

1:15:211:15:24

you could cut in very thin slices and make a salad. These are ceps?

1:15:241:15:28

No, no, cut it a bit thicker. Better a bit chunkier... OK. ..for this.

1:15:281:15:33

Meanwhile, here, we put the morels, and you have to check them,

1:15:331:15:39

because they may grow inside this hollow. They may grow stones,

1:15:391:15:45

everything that they find on the way. Just to show you the difference,

1:15:451:15:49

can you see one expanding, the little one?

1:15:491:15:52

They do puff up to be quite substantially different.

1:15:521:15:55

Is that just cold water in there you're doing? Cold water, yes.

1:15:551:15:59

I shall get the venison, turn it over. Please.

1:15:591:16:02

There you go. Lovely colour on there. I'll swap that over.

1:16:021:16:05

Also, not just stepping away from the restaurants,

1:16:071:16:09

you've been making films... Yes. ..programmes and also an OBE?

1:16:091:16:15

HE SPEAKS LATIN ..I call it.

1:16:151:16:18

What's that?

1:16:181:16:20

It's better to say it in Latin. Oh, the Old... OBE is Older...

1:16:201:16:24

SPEAKS LATIN

1:16:241:16:26

No, without offence, I really like to receive that from Britain,

1:16:261:16:29

for things that I've done. It's lovely. Lovely.

1:16:291:16:33

Now, here, we add this one. Sherry? Ah, lovely. Sherry.

1:16:331:16:39

Fantastic. And then, the first time that I use double cream,

1:16:401:16:45

cos I am not French. Double cream, sherry. Gregg's happy already.

1:16:451:16:51

And a little balsamic vinegar... This is the good balsamic vinegar?

1:16:511:16:55

This is the one you brought back. I brought it back from Modena, yeah.

1:16:551:16:57

About ?30-?40? It cost a lot more, cos I had to drive it back. A-ha!

1:16:571:17:02

And are you just going to stir that together? Yes.

1:17:021:17:05

I'll just turn that down for you.

1:17:051:17:07

Listen, when the sauce thickens a little bit like this, you can

1:17:071:17:10

add a little bit of the water to the morels,

1:17:101:17:13

and the sauce is very beautiful.

1:17:131:17:15

Now, Marcus, a little birdie tells me

1:17:151:17:17

you've only been to been to Italy once. Is that right?

1:17:171:17:19

I have actually, yes.

1:17:191:17:20

When I was a young boy, my parents took me to Naples.

1:17:201:17:22

Ah, you have to go back, you have to go back. Yeah, I know.

1:17:221:17:26

Now, one thing that we've got here that I've spotted,

1:17:261:17:28

the reason why I've probably got a little bit of lamb left over at the

1:17:281:17:32

end of the show is the budget's gone on these two little things here.

1:17:321:17:36

Fantastic. Truffle? Yes. They don't cost very much now.

1:17:361:17:40

We're eating for the season of the white one, that is expensive.

1:17:401:17:44

The white one costs about ?3,000 per kilo -

1:17:441:17:47

this is only 150, so what are you talking about?

1:17:471:17:50

Ah.

1:17:501:17:51

Cheap. The fact that we only have 50p a portion to cook with.

1:17:511:17:54

Cheap. Cheap.

1:17:541:17:56

Look at that pile of... That's wonderful.

1:17:561:17:59

And this is the essence about Italian food. Yes. Simple flavour...

1:17:591:18:03

Not cooking too long, and now it's coming,

1:18:031:18:06

the wonderful venison.

1:18:061:18:09

Nice colour, nice and pink in there. Yes.

1:18:091:18:12

And I'm afraid I don't like garnishing.

1:18:151:18:18

And what do you want me to do with this truffle?

1:18:181:18:20

Do you want to grate it on that?

1:18:201:18:21

Yes, this is the only madness that we allow today, and you have...

1:18:211:18:25

This is a grater, no, I don't like to do that. Do you have a peeler?

1:18:251:18:28

A potato peeler? I have a potato peeler.

1:18:281:18:31

Usually, they use a real sort of truffle cutter...

1:18:311:18:34

Truffles cutter. ..but the BBC...

1:18:341:18:37

You spent all of our money, Antonio, that's what you've done.

1:18:371:18:39

I know, I know, yes.

1:18:391:18:41

So this is the garnishing, because effectively...

1:18:411:18:45

..I'm just thinking that's two pound, three pound, four pound...

1:18:451:18:48

Oh, no, even more, even more. There you are. Smell that.

1:18:481:18:51

So remind us what that is again.

1:18:511:18:53

Filetti di cervo con funghi salbatice,

1:18:531:18:57

so venison with white mushrooms.

1:18:571:19:00

Don't forget the truffle. Brilliant.

1:19:001:19:02

And me being a Yorkshireman, that truffle is going in my pocket.

1:19:071:19:11

There you go. Right, come on over here, Antonio. Fabulous.

1:19:111:19:14

Have a seat. There you go.

1:19:141:19:16

I don't know how you feel about venison

1:19:161:19:18

and truffle at this time in the morning,

1:19:181:19:20

but if we could all live like this, we'd be happy men, I'd presume.

1:19:201:19:23

Well, I don't care what time of day it is, you put that much butter,

1:19:231:19:26

cream, wild mushrooms and a really good piece of meat in there,

1:19:261:19:28

that's great by me.

1:19:281:19:30

And keep it nice and pink as well. Yeah. Yeah.

1:19:301:19:32

But the venison's good for you, isn't it?

1:19:321:19:34

Low in cholesterol and not much fat. Very, very healthy.

1:19:341:19:37

In fact, the best that I do is carpaccio venison. Raw. Raw.

1:19:371:19:41

It's fantastic.

1:19:411:19:42

Do you want to pass it down? It's deep and gamey. It is great.

1:19:431:19:48

Could you use beef, I suppose, for that? Beef as well, yes.

1:19:481:19:54

The fact is that it's prepared instantly.

1:19:541:19:58

And how long would you leave those mushrooms in to soak?

1:19:581:20:01

A couple of hours, something like that? Where?

1:20:011:20:03

The morels that you left in to soak?

1:20:031:20:05

Ah, yes, a couple of hours. A couple of hours.

1:20:051:20:08

But they regenerate to the full size of the original. Exactly.

1:20:081:20:11

What do you reckon, girls? Mmm, it's lovely.

1:20:111:20:14

On the restaurant menu later? I think so. Marcus?

1:20:141:20:16

Delicious. Happy man. Get your hands off my truffle. Delicious.

1:20:171:20:22

And with a great recipe like that, you can

1:20:251:20:27

see how he's been in the business for over 50 years.

1:20:271:20:31

Actress Amy Nuttall had her heart set on a healthy

1:20:311:20:33

but tasty seared tuna steak when she faced her Food Heaven,

1:20:331:20:37

but her Food Hell was an alternative -

1:20:371:20:39

it was a delicious, calorific cheese and leek souffle.

1:20:391:20:42

The decision, of course, was out of her hands.

1:20:421:20:44

Everybody here has made their minds up.

1:20:441:20:46

Food Heaven will be this delicious piece of tuna, served nice

1:20:461:20:49

and pink with some cumin seed, coriander seeds

1:20:491:20:51

and a little bit of apricot jam.

1:20:511:20:52

Food Hell would be these leeks, double-baked souffle

1:20:521:20:55

with some lovely sort of Wensleydale cheese as well in there.

1:20:551:20:58

A deep-fired walnut salad. How do you think these lot have decided?

1:20:581:21:02

It's 2-1 people at home. I know, aren't they mean?

1:21:021:21:05

Al was mean, cos he said Food Hell. That made it 3-1. Did you?

1:21:051:21:09

I like the sound of walnut and mustard. What happens if it's raw?

1:21:091:21:12

Luckily, everyone said Food Heaven. You've got it, 4-3. Wahey.

1:21:121:21:16

Fabulous, thank you, guys. Right, tuna.

1:21:161:21:19

What I'm going to do is get this tuna on first of all,

1:21:191:21:21

so we're going to take our piece of tuna like this, and firstly,

1:21:211:21:25

I want to cook this,

1:21:251:21:26

so I want to take a decent sort of square of this.

1:21:261:21:29

Now, I'm probably going to do two squares out of here. There you go.

1:21:291:21:33

The boys are going to get on and do their little salads over here.

1:21:331:21:36

Now, instantly, first off, I'm going to brush this with some apricot jam.

1:21:361:21:41

Now, the apricot jam, what it will do is caramelise it

1:21:421:21:45

while it's cooking,

1:21:451:21:46

but it will add some sweetness to this, which is going to be perfect.

1:21:461:21:50

Could you get me that green...?

1:21:501:21:53

And pour some oil into that pan, that'll be great.

1:21:531:21:56

Thank you very much. So we're going to get that on there.

1:21:561:21:59

Is that enough? That's it, perfect.

1:21:591:22:01

And then I'm going to use some toasted coriander seeds

1:22:011:22:03

and cumin seeds.

1:22:031:22:04

Get those on. Crush them up.

1:22:041:22:07

Have you hand-made the jam? That is not hand-made, I'm afraid. Oh.

1:22:071:22:12

So roll these up in the spaces like this.

1:22:121:22:16

You wish it was Food Hell now, don't you? Then we fry this in the pan.

1:22:161:22:21

It takes more space.

1:22:221:22:23

Now, the idea of this is as it cooks,

1:22:231:22:27

or rather as you roll it around the pan, the apricot jam will actually

1:22:271:22:31

colour this and make it go brown and caramelise it at the same time.

1:22:311:22:36

All right? Mm-hm. So keep the pan nice and hot.

1:22:361:22:38

This is great if you're doing this on a barbecue

1:22:381:22:40

and particularly this great weather that we've been having recently.

1:22:401:22:43

All very well when you're in Italy, but not very good over here. I know.

1:22:431:22:46

Why?

1:22:461:22:47

Right, little strips of mouli,

1:22:471:22:50

and we've got some of these snake beans, these are called snake beans.

1:22:501:22:53

Oh, I've never seen those before. Chinese snake beans.

1:22:531:22:56

And then we've got some bok choi here and then this thing,

1:22:561:22:57

which we've forgotten...the home economist has forgotten what it is.

1:22:591:23:04

Oh. It's from a roadside or... Anyway, it's Chinese greens.

1:23:041:23:08

They look like garland to me. They look like what? Garland.

1:23:081:23:11

We'll call them that, that'll do.

1:23:111:23:13

These little Chinese greens, you're going

1:23:131:23:15

to make a little salad with that with some chilli in

1:23:151:23:17

and some palm sugar, so the idea is now we basically roll this around.

1:23:171:23:20

Now, if you look on here, you'll actually see it starting to colour.

1:23:201:23:25

Mmm, yeah. Absolutely. So, we'll take some more oil now,

1:23:251:23:29

and this continues to colour. How are we doing on our snake beans?

1:23:291:23:33

I'm just going to pop them in. Being blanched. They go straight in there.

1:23:331:23:38

Straight into that pan.

1:23:381:23:40

And we roll this around. So keep the pan nice and hot.

1:23:401:23:44

And, really, you can concentrate on the cooking side of this.

1:23:441:23:47

Especially when you've got these two in the kitchen doing

1:23:471:23:50

everything else. Yeah. So we've got mint and coriander in there as well.

1:23:501:23:53

A touch of palm sugar in that dressing, please, as well,

1:23:531:23:57

just to sweeten it up. Yeah.

1:23:571:23:59

So is mouli a root vegetable? Sorry? It is a root vegetable? What's that?

1:23:591:24:03

The mouli. The mouli? Yeah. Yeah, it's fantastic stuff.

1:24:031:24:07

It's related to radish. But it's like a...

1:24:071:24:10

Breakfast radish is that sort of taste. Yeah, yeah.

1:24:121:24:16

So it's not hot and spicy. You like it pink in the middle?

1:24:161:24:20

I like it pink, yeah. Proper, proper pink? Yeah. That's fine, all right.

1:24:201:24:25

Don't you? No, that's fine with me. I like it like that, that's cool.

1:24:251:24:29

Yeah, it's still swimming in the centre.

1:24:291:24:31

Although I've got tuna here, you can do this same dish with salmon.

1:24:311:24:34

So romantic. Wow. I think he's half Italian.

1:24:341:24:38

If you only could see with my eyes...

1:24:411:24:44

THEY LAUGH

1:24:441:24:47

Right, soy sauce. I must be going mad on this show. There you go. Soy.

1:24:471:24:51

And then, like Sat's teriyaki, we roll this around in the soy.

1:24:511:24:57

At the end. Yeah, I hope my mum's taking notes. Is she? I hope she is.

1:24:581:25:04

Literally, roll it all up like that.

1:25:041:25:06

And we can take this off the heat.

1:25:071:25:09

Now, I too like this sort of pink in the middle,

1:25:101:25:13

but what you do need to do is leave it to rest now,

1:25:131:25:16

so once you've done that, take that off the heat.

1:25:161:25:19

Beans have gone in, the unknown vegetable has gone in.

1:25:191:25:23

What's it called, Francesco? Garland. Thailand.

1:25:231:25:26

Have you just made it up? No. I've been studying. That can go in there.

1:25:261:25:31

Drain it off and this is just going to be part warm, part cool salad.

1:25:311:25:37

Mmm. Straight in there, these little snake beans there. Fantastic dish.

1:25:371:25:40

They're almost like a sort of French bean.

1:25:401:25:42

Right, nice little salad, dress that up. Yeah, I'll do it. There you go.

1:25:421:25:47

Oh, thank you.

1:25:471:25:48

And like I was saying, I've done this with tuna,

1:25:481:25:50

but you can do this with salmon,

1:25:501:25:52

but you need a decent sort of piece of salmon, a decent chunk.

1:25:521:25:55

The thing is you've got to make sure

1:25:551:25:57

it's absolutely as fresh as a daisy, so when you carve it...

1:25:571:26:01

Ah, that's nice. ..you have this charred bit around the edge

1:26:011:26:04

with the apricot jam...and everything else.

1:26:041:26:08

It's pretty good for a James Martin recipe. Beautiful. What's that?

1:26:081:26:12

"It's too good for a James Martin recipe"?

1:26:121:26:14

No, it's pretty good, pretty good.

1:26:141:26:16

That's not very nice, Francesco.

1:26:161:26:19

Gennaro Contaldo, we'll have him on next.

1:26:191:26:22

THEY LAUGH

1:26:221:26:24

One Italian's enough. That's it.

1:26:241:26:26

He's also pretty good at an omelette, I heard. Yeah.

1:26:261:26:31

You've got your nice little bit of tuna like that. Lovely bit of salad.

1:26:321:26:36

I've saved a bit of dressing for you. Oh, that looks lovely.

1:26:361:26:41

Sounding so fresh. Sour, sweet.

1:26:411:26:44

Yeah, it's got the crunchiness as well. Great. And healthy. Yeah.

1:26:441:26:50

And in the fridge, Sat, you've got some bread and butter.

1:26:501:26:53

I was like that. I was off. He was going for it, really, as well.

1:26:531:26:57

Once a northerner, always a northerner.

1:26:571:27:01

Wow. And there you have it. Oh, wow. There you go. Ooh, lovely.

1:27:011:27:05

We've got some knives and forks.

1:27:051:27:08

Here you go. This is, yeah.

1:27:091:27:12

No plastic bag this time. No. You just get to dive in.

1:27:121:27:15

Thank you very much. Don't mind if I do.

1:27:151:27:17

Do you want to bring over the glasses, guys?

1:27:171:27:19

What do you reckon? That is so good. That is so, so good.

1:27:191:27:23

The weird thing about that is, I think, the apricot jam.

1:27:231:27:25

Do you want to slice that bit as well? Do you want to try this?

1:27:251:27:29

I think the weird thing about that, the apricot jam

1:27:291:27:31

kind of works in that and it caramelises up.

1:27:311:27:34

There you go, Amanda. There you go, Al. Champion, thank you.

1:27:341:27:38

Mmm, I like the cumin around as well. I think it works.

1:27:381:27:40

You can mix and match with the spices, but certainly the cumin

1:27:401:27:43

and the coriander, I think, are fantastic,

1:27:431:27:45

and all you get left with, Amanda, is a bowlful of salad.

1:27:451:27:47

Sorry about that. But it's always the time when Sat's on the show.

1:27:471:27:51

That really is a stunning way to cook tuna.

1:27:561:27:59

Well, that's it, that's all we've got time for on today's Best Bites.

1:27:591:28:02

If you want to have a go at cooking any of the delicious recipes

1:28:021:28:04

you've seen on today's show, you can find them all on our website.

1:28:041:28:07

Just go to bbc.co.uk/recipes.

1:28:071:28:09

There are plenty of tempting ideas for you to choose from,

1:28:091:28:13

so have a great week, and I'll see you very soon.

1:28:131:28:15

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