Episode 101

0:00:02 > 0:00:04Good morning. Get ready for some of the best cooking to be seen on TV.

0:00:04 > 0:00:06This is Saturday Kitchen Best Bites.

0:00:27 > 0:00:28Welcome to the show.

0:00:28 > 0:00:31We've got some keen chefs ready to cook for some very peckish

0:00:31 > 0:00:32celebrity guests this morning.

0:00:32 > 0:00:35John Torode stuffs a loin of pork with lemon and herbs,

0:00:35 > 0:00:40wraps it in pancetta and serves it with a tasty parsnip puree.

0:00:40 > 0:00:42Talented Frenchman Daniel Galmiche shares his original

0:00:42 > 0:00:45take on the perfect fish lunch.

0:00:45 > 0:00:47He steams John Dory with ginger, chilli and honey

0:00:47 > 0:00:50and serves it with some amazing lime crushed potatoes.

0:00:50 > 0:00:54Direct from Gleneagles, Andrew Fairlie gets gamey with a squab -

0:00:54 > 0:00:56a special pigeon from France - and shows us

0:00:56 > 0:00:59why he deserves his two Michelin Stars.

0:00:59 > 0:01:01He roasts the pigeon breasts and confits the legs

0:01:01 > 0:01:04and serves it with curly kale and ceps.

0:01:04 > 0:01:07Dermot O'Leary faces Food Heaven or Food Hell.

0:01:07 > 0:01:09Would he get his Food Heaven, raspberries,

0:01:09 > 0:01:12with my raspberry millefeuille with vanilla cream and a raspberry sauce?

0:01:12 > 0:01:14Or would he get his dreaded Food Hell,

0:01:14 > 0:01:18avocado, with a retro classic, avocado and salmon mousse?

0:01:18 > 0:01:21Find out what he gets to eat at the end of the show.

0:01:21 > 0:01:25First up Tom Kitchin showcases some Scottish scallops and makes

0:01:25 > 0:01:28one of the best starters you're ever likely to set your eyes on.

0:01:28 > 0:01:30- Great to have you on the show. - Thank you.- I love your food.

0:01:30 > 0:01:34- It's simple Scottish, British fare. - That's right, yeah.

0:01:34 > 0:01:37No, really proud of the ingredients we've got in Scotland,

0:01:37 > 0:01:39but using the French techniques I learned in France.

0:01:39 > 0:01:41You need to get this in the oven.

0:01:41 > 0:01:43This is the finished article, we need to get them in the oven.

0:01:43 > 0:01:44Straight in the oven.

0:01:44 > 0:01:48This is quite a hot oven - 450 degrees Fahrenheit.

0:01:48 > 0:01:52- That's about 225 degrees centigrade. - That's right.

0:01:52 > 0:01:55- Eight minutes.- Hopefully that's going to work out perfectly.

0:01:55 > 0:01:58We're going to... I'm going to make the sauce now.

0:01:58 > 0:02:00I'm going to chop the shallots.

0:02:00 > 0:02:01I'm going to do this julienne thing.

0:02:01 > 0:02:05Julienne, which is fine strips of vegetables and that's going to

0:02:05 > 0:02:09go on the bottom of the scallop shell once we've taken the scallops out.

0:02:09 > 0:02:11Although it's a fantastic Scottish ingredient,

0:02:11 > 0:02:13it's a very French way of cooking this.

0:02:13 > 0:02:17Exactly, it typifies everything about my cooking. Having trained with

0:02:17 > 0:02:21all the top French chefs, I'm now using the techniques that

0:02:21 > 0:02:23- I learned but using Scottish produce. - Yeah.

0:02:25 > 0:02:27There you go. We're going to slice these.

0:02:27 > 0:02:29This has got a nice sauce to go with it.

0:02:29 > 0:02:32Yeah, this is a white wine sauce, so it's very, very simple.

0:02:32 > 0:02:35We're going to sweat off the shallots.

0:02:35 > 0:02:38Your way to make white wine sauce, people think with flour,

0:02:38 > 0:02:41- you don't need to do any of that. - No, we don't use any flour any more.

0:02:41 > 0:02:43It's too heavy and too old-fashioned.

0:02:43 > 0:02:44We want to keep it a little bit lighter.

0:02:44 > 0:02:47We're going to sweat off the shallots there.

0:02:47 > 0:02:49A little touch of salt.

0:02:49 > 0:02:51Then we're going to add some Vermouth -

0:02:51 > 0:02:54Noilly Prat or some dry Martini if you have it at home.

0:02:54 > 0:03:00- A little bit of fish stock and reduce that down until it's dry.- Right.

0:03:00 > 0:03:02Fish stock - you can buy your fish stock now.

0:03:02 > 0:03:05They do that fish stock in little cartons in supermarkets.

0:03:05 > 0:03:09Yeah, and it's good. If not, make it yourself.

0:03:09 > 0:03:12It's very simple, literally put the fish bones in, 20 minutes

0:03:12 > 0:03:13- and strain it off.- Lovely.

0:03:13 > 0:03:16In with the Noilly Prat.

0:03:16 > 0:03:18What I do is equal quantities as well,

0:03:18 > 0:03:20so we've got that lovely combination.

0:03:20 > 0:03:22Fish stock in.

0:03:22 > 0:03:23I'm going to turn that up full blast

0:03:23 > 0:03:25and we're going to reduce that right down.

0:03:25 > 0:03:27The last time you were on here you just,

0:03:27 > 0:03:30you were about to launch your new cookbook.

0:03:30 > 0:03:33- That's again taking the same ethos with it, is it?- Definitely.

0:03:33 > 0:03:37This is one of the dishes from the cookbook. It's nice and simple.

0:03:37 > 0:03:40- Had to get that in.- Yeah. It's a great dinner party dish, isn't it?

0:03:40 > 0:03:44People can do this at home and have it all prepared in the fridge,

0:03:44 > 0:03:47then when the guests come just stick the scallops in the oven.

0:03:47 > 0:03:49You can change the filling.

0:03:49 > 0:03:51I'm sure Atul could come up with something

0:03:51 > 0:03:53with a bit more spice in it.

0:03:53 > 0:03:57- I like to use lime, cumin, mint, coriander, ginger.- To do scallops?

0:03:57 > 0:04:01- Yeah. They work really well.- Mint as well?- Mint really works well.

0:04:01 > 0:04:04We're going to open the scallops now.

0:04:04 > 0:04:06You open them with a table knife, not a chef's knife.

0:04:06 > 0:04:08No, that's going to ruin your knives.

0:04:08 > 0:04:12We've got a table knife. There's a muscle here on the right-hand side,

0:04:12 > 0:04:14so we drag the knife against the top of the shell

0:04:14 > 0:04:18and as it cuts through the muscle, the scallop will spring open like so.

0:04:18 > 0:04:20These are hand-dived scallops.

0:04:20 > 0:04:23Hand-dived by my friend Robert on the Isle of Orkney.

0:04:23 > 0:04:27I went up to meet him, I went out diving with him, it was unbelievable.

0:04:27 > 0:04:30Come on, I've been up to Scotland and I've literally...

0:04:30 > 0:04:32I thought they'd go out about 15 miles out

0:04:32 > 0:04:34and go deep sea diving to these things.

0:04:34 > 0:04:35This guy that I was interviewing,

0:04:35 > 0:04:37he had the masks on and everything, the tank,

0:04:37 > 0:04:40he looked like Man From Atlantis.

0:04:40 > 0:04:44The shoreline was here, bit of sand, he walked out like that...

0:04:44 > 0:04:46Stuck his hand in and pulled out a scallop.

0:04:46 > 0:04:49- They're not going to give all the secrets to the English.- That was it.

0:04:49 > 0:04:51I thought they were doing that, yeah.

0:04:51 > 0:04:55Foreigner on their turf. But they are better hand-dived.

0:04:55 > 0:04:58There's no comparison. They've got to be hand-dived.

0:04:58 > 0:05:01They're absolutely stunning. When they come into the restaurant,

0:05:01 > 0:05:04we have great difficulty opening the scallop, it's so fresh.

0:05:04 > 0:05:07- Never buy frozen ones if you can help it.- Definitely not.

0:05:07 > 0:05:10They're a bit like a sponge - they absorb all the water in there.

0:05:10 > 0:05:13Definitely. I'm just going to rinse that off.

0:05:13 > 0:05:16Once you finish those vegetables, James, and get them cooked...

0:05:16 > 0:05:18Bit of oil in there.

0:05:18 > 0:05:20We're going to go in there.

0:05:21 > 0:05:24- That's it. Lovely. - Get them fried off. Lovely.

0:05:24 > 0:05:28- These are just chopped carrots and leeks, that's all it is.- Exactly.

0:05:28 > 0:05:30Keep the flavours delicate.

0:05:30 > 0:05:32You can put anything you want in there. Seasonal just now,

0:05:32 > 0:05:35you could maybe put a bit of samphire or broad beans or...

0:05:35 > 0:05:39- Fennel, which I love.- Fennel, yeah, that would go fantastically well.

0:05:39 > 0:05:42I mentioned Pierre Koffmann, the great Pierre Koffmann.

0:05:42 > 0:05:44- The great Pierre Koffmann. - Still trying to get him on the show.

0:05:44 > 0:05:46- He was in for dinner last week. - Was he?

0:05:46 > 0:05:48I'm still trying to get him on the show.

0:05:48 > 0:05:50You're going to be doing a pop-up restaurant for him.

0:05:50 > 0:05:53Yeah, which is a bit daunting, going back in the kitchen with him.

0:05:53 > 0:05:57We're doing... He's been asked to bring La Tante Claire to Selfridges.

0:05:59 > 0:06:00He's going to be open for two weeks,

0:06:00 > 0:06:03so anyone who has never had the experience of eating at

0:06:03 > 0:06:06La Tante Claire should certainly go onto Selfridges' website

0:06:06 > 0:06:08and try to get a table booked.

0:06:08 > 0:06:12Tante Claire was one of THE most famous restaurants in the world...

0:06:12 > 0:06:15- Without a shadow of a doubt. - ..back in the late '80s, early '90s.

0:06:15 > 0:06:19You look at the chefs today, how many chefs with the top restaurants these

0:06:19 > 0:06:24days did their training with Pierre Koffmann back at La Tante Claire.

0:06:24 > 0:06:28I'm adding my cream to my Vermouth and fish stock that I'm reducing.

0:06:29 > 0:06:31So double cream, is this?

0:06:31 > 0:06:32Yeah, a little double cream

0:06:32 > 0:06:36and that's going to help thicken it up there lovely.

0:06:36 > 0:06:38Vegetables are thickening up.

0:06:38 > 0:06:41Right, this is just a little puff pastry here, which I'm rolling out.

0:06:43 > 0:06:46This is used to seal our shells, this one.

0:06:47 > 0:06:50It's a very clever dish, this. It's a very clever dish.

0:06:50 > 0:06:55Like we said earlier, you can use whatever you like inside

0:06:55 > 0:06:56and get those flavours going.

0:06:57 > 0:06:59So we'll just literally cut these.

0:06:59 > 0:07:02You want these about a centimetre and a half, something like that?

0:07:02 > 0:07:04- Yeah.- Just nice and simple.

0:07:04 > 0:07:06We've got the vegetables sweated off.

0:07:06 > 0:07:08I'm just going to pop the leeks

0:07:08 > 0:07:11and the carrots in the bottom of the dish, like so.

0:07:15 > 0:07:16Stick that over there.

0:07:16 > 0:07:19Now you literally just wash these slightly,

0:07:19 > 0:07:21just in a little bit of water.

0:07:21 > 0:07:24Almost rinse them in cold water, get rid of any grit.

0:07:24 > 0:07:25Exactly.

0:07:25 > 0:07:29As you can see, the cream's starting to thicken up lovely.

0:07:29 > 0:07:31We're going to put in a little bit of grain mustard

0:07:31 > 0:07:33to give it another flavour...

0:07:33 > 0:07:34like so.

0:07:36 > 0:07:38And a little bit of dill. Dill, like fennel,

0:07:38 > 0:07:42it's a herb that goes fantastically well with any shellfish.

0:07:42 > 0:07:44It's this cooking in a parcel that's good,

0:07:44 > 0:07:46cos it holds in all the flavour.

0:07:46 > 0:07:48It keeps it nice and light, texture-wise.

0:07:48 > 0:07:51Yeah, it's like...nothing can escape, flavour-wise.

0:07:51 > 0:07:53The Italians and the French do it in salt as well.

0:07:53 > 0:07:56That lovely sea bass in rock salt.

0:07:56 > 0:07:58- Then modern, fancy chefs do it in bags now.- Yeah.

0:07:58 > 0:07:59LAUGHTER

0:07:59 > 0:08:01My mother does it in newspaper.

0:08:01 > 0:08:02LAUGHTER

0:08:02 > 0:08:03It still works exactly the same.

0:08:03 > 0:08:06Our sauce is thickened up now, which is lovely.

0:08:07 > 0:08:10We're going to spoon that lovely, creamy sauce

0:08:10 > 0:08:13and it's got the sweetness of the...

0:08:13 > 0:08:14Right, lid on.

0:08:14 > 0:08:16OK, we've got all the lovely sauce and scallops in there,

0:08:16 > 0:08:19make sure we get the right shell.

0:08:19 > 0:08:22Just to remind you, in there you've got the sauce, the dill,

0:08:22 > 0:08:24a little mustard in the sauce. Lid on.

0:08:24 > 0:08:26- The raw scallops.- Raw scallops. That's the secret.

0:08:26 > 0:08:28This is the stage you take it to

0:08:28 > 0:08:30if you were doing this for a dinner party.

0:08:30 > 0:08:34You just have it all ready with the pastry around, guests come in,

0:08:34 > 0:08:37just finish the canapes and their little glass of champagne,

0:08:37 > 0:08:40sitting down for their starters.

0:08:40 > 0:08:43- At this point, like you say, you can put it in the fridge now.- Exactly.

0:08:43 > 0:08:46Now all we're going to do is bake that in the oven

0:08:46 > 0:08:49for eight to ten minutes depending on the size of the scallops.

0:08:49 > 0:08:52- I'll get you the one out there. Leave that on the side.- Lovely.

0:08:52 > 0:08:53You get your seaweed ready.

0:08:53 > 0:08:56Literally about eight minutes, something like that. Look at those.

0:08:56 > 0:08:59Whoa. Fantastic.

0:09:00 > 0:09:03- Brilliant. They look so great as well.- Oh, stunning.

0:09:05 > 0:09:07I'm going to decorate... I'm going to place...

0:09:07 > 0:09:10The scallop's going to wobble if you don't put something underneath.

0:09:10 > 0:09:12So you just get some seaweed.

0:09:12 > 0:09:15Yeah, because we're close to the seaweed where I come from.

0:09:15 > 0:09:18This is very hot, so don't try that at home.

0:09:18 > 0:09:21- You could use salt or something like that.- Yeah, salt would be great.

0:09:21 > 0:09:23All you're going to do is...

0:09:23 > 0:09:24The real wow factor for your guests

0:09:24 > 0:09:27and then you're just going to open the shell. Then look at that.

0:09:27 > 0:09:30You've got that lovely scallop dish there.

0:09:30 > 0:09:33Baked scallop with all the sauce and all the cooking juice.

0:09:33 > 0:09:35Tom, you're a star. Remind us what that dish is again.

0:09:35 > 0:09:38So it's baked hand-dived scallops from Orkney

0:09:38 > 0:09:40with white wine and grain mustard sauce.

0:09:40 > 0:09:41- It's as simple as that.- Thank you.

0:09:47 > 0:09:52I have to say, the smell, as soon as you open that up, is just fantastic.

0:09:52 > 0:09:54Scallops, there you go.

0:09:54 > 0:09:56It looks like something out of The Little Mermaid.

0:09:56 > 0:09:59- Amazing. - There you go, dive into that.

0:09:59 > 0:10:01The secret of this dish is hand-dived scallops.

0:10:01 > 0:10:03Yeah, it's got to be hand-dived.

0:10:03 > 0:10:06We don't want to use any dredged scallops. It's a big no-no.

0:10:06 > 0:10:09Fish suppliers will actually provide them in the shell,

0:10:09 > 0:10:11actually cleaned, and the shell's put back together.

0:10:11 > 0:10:14Yeah, you can order the scallops from a good fish supplier.

0:10:14 > 0:10:17Often in the supermarkets you just get the scallop loose, really.

0:10:17 > 0:10:19- What do you think of that? - Wow! Amazing!

0:10:19 > 0:10:22- I've never had scallops before. - Really? Really?

0:10:22 > 0:10:25So this is my first time and they are delicious.

0:10:25 > 0:10:30The idea is to get a bigger mouthful because by the time it passes down to them lot, you won't get any more!

0:10:30 > 0:10:33But that's the secret, pastry round the edge, great dinner party dish.

0:10:33 > 0:10:37Yeah, great. And use your imagination. You can put any sauce in there you want.

0:10:41 > 0:10:44What a great way to use the scallop shells.

0:10:44 > 0:10:47Coming up, I'll be pan frying halibut for Being Human actress

0:10:47 > 0:10:51Lenora Crichlow, after Rick Stein gets a little Irish inspiration.

0:10:58 > 0:11:02I'm on my way to a remote seafood restaurant on Bere Island,

0:11:02 > 0:11:03County Cork.

0:11:03 > 0:11:08You have to get picked up by boat and taken there by Mike Sullivan, the owner.

0:11:16 > 0:11:20- Where is it?- Right, the one up at the back here, with the conservatory.

0:11:20 > 0:11:22Oh, that looks nice.

0:11:22 > 0:11:26'Going by boat is the best way I know to get to a seafood restaurant.

0:11:26 > 0:11:28'You work up a serious appetite

0:11:28 > 0:11:31'and that's made even more keen by a trip to Mike's larder.

0:11:33 > 0:11:37'He keeps his shellfish live in bags, over the side,

0:11:37 > 0:11:41'in the clean waters of the bay. I'm not surprised at all.

0:11:41 > 0:11:44'It's just the sort of thing you expect in Ireland.'

0:11:44 > 0:11:48I don't think we could do this in Padstow, you know?

0:11:48 > 0:11:49Wow!

0:11:49 > 0:11:51These are big guys.

0:11:51 > 0:11:54Be nice to put on the menu in a way, saying,

0:11:54 > 0:11:57"All our seafood stored in the sea."

0:11:57 > 0:12:00- These ones are banded. - Can you band prawns?

0:12:00 > 0:12:03- Yes, these are pretty big guys. - Beautiful.

0:12:05 > 0:12:09- Can we have some for lunch? - We'll have a go at these fellas.

0:12:09 > 0:12:13So what's it like living out here? It must be pretty idyllic.

0:12:13 > 0:12:16Ah, it's nice, you know? No traffic, too much.

0:12:16 > 0:12:19I talked to a friend in Dublin at Christmas who was delivering

0:12:19 > 0:12:22some fish for me and he told me it took four hours

0:12:22 > 0:12:25to get out of Dublin. If we have a car passing by here,

0:12:25 > 0:12:28you look and see who it is. It's a novelty for us.

0:12:28 > 0:12:31There's a feeling that nothing matters

0:12:31 > 0:12:34quite as much as on the mainland, except for lunch that is!

0:12:34 > 0:12:36I wanted to know what was their most popular dish.

0:12:36 > 0:12:40It was monkfish with the scallops fresh out of the bay.

0:12:40 > 0:12:44First of all, they thinly sliced a nice fresh fillet of monkfish

0:12:44 > 0:12:47and they did the same with some scallops.

0:12:47 > 0:12:52Then they lightly buttered a baking dish and layered the monkfish

0:12:52 > 0:12:53and scallops in a round.

0:12:53 > 0:12:56It's a very delicate way of cooking the fish

0:12:56 > 0:12:59and it harked back to holidays in the '80s in Brittany

0:12:59 > 0:13:02when this style of cooking was all the rage.

0:13:02 > 0:13:05They finished the round with a plump piece of orange coral

0:13:05 > 0:13:09and it only went into a moderate oven for about five minutes.

0:13:10 > 0:13:14While it was cooking, they sweated some shallots in butter

0:13:14 > 0:13:19in a small pan and added some green seaweed, like sea lettuce.

0:13:19 > 0:13:22Then they added a fair amount of lemon juice

0:13:22 > 0:13:26and about half a wine glass full of white wine.

0:13:26 > 0:13:30They let that bubble away to reduce and shook it all together,

0:13:30 > 0:13:34then added some cream, about a wine glass full this time.

0:13:34 > 0:13:37A little bit of pepper, a whisk, and it's done.

0:13:37 > 0:13:42You can get the seaweed quite easily now in dried form in delicatessens.

0:13:42 > 0:13:45Next, they made an egg glaze, just whisked egg yolks

0:13:45 > 0:13:49and water over heat. Then added some coarse grain mustard.

0:13:49 > 0:13:53That was to go on top of the fish. That was ready now.

0:13:53 > 0:13:57So out it came from the oven. It would be great to do at home, this,

0:13:57 > 0:14:00but imagine doing it for 80 people in a busy restaurant.

0:14:00 > 0:14:02Bit of a nightmare.

0:14:03 > 0:14:06Anyway, lifted the fish carefully on to the plate -

0:14:06 > 0:14:11look how it's all stuck together - and put some of the glaze on top.

0:14:11 > 0:14:15Then just popped it under the grill to catch some colour.

0:14:15 > 0:14:16Looks great like that.

0:14:16 > 0:14:20And finish with just a small ladleful of the sauce.

0:14:20 > 0:14:22And out it went for me!

0:14:23 > 0:14:24What do you think?

0:14:24 > 0:14:29Oh, it's very good! It's very simple, Mike, that's the thing. The seaweed.

0:14:29 > 0:14:32And monkfish needs a kick,

0:14:32 > 0:14:36so it's rich and it goes well with it, you know?

0:14:36 > 0:14:4120 miles out of Cork is Ballymaloe House, filled with peat fires,

0:14:41 > 0:14:43wellies and children.

0:14:43 > 0:14:47Here, food's the thing, inspired by Myrtle Allen.

0:14:47 > 0:14:51How do you see the future of Irish cooking shaping up then?

0:14:51 > 0:14:54Well, I'm worried about it cos I'm worried about the future

0:14:54 > 0:14:58of Irish materials, the same as everybody else. The raw materials.

0:14:58 > 0:15:03Now, people are not thinking about flavour at all or

0:15:03 > 0:15:06the sort of goodness of food.

0:15:06 > 0:15:09It has to be cheap, it's got to be safe.

0:15:09 > 0:15:12Cheap and safe and that's all anybody wants.

0:15:12 > 0:15:15And that's not good.

0:15:15 > 0:15:19Take carrageen, it's got a subtle flavour.

0:15:19 > 0:15:22It's a seaweed which grows in profusion round here

0:15:22 > 0:15:24and Myrtle makes a brilliant pudding.

0:15:24 > 0:15:28But it's a bit stiff and prickly to start with, so it has to be soaked in

0:15:28 > 0:15:33cold water first, then it's added to milk and brought to simmering point.

0:15:33 > 0:15:37As the milk simmers, so the carrageen thickens the milk.

0:15:37 > 0:15:41We had lunch together and she insisted on preparing a turbot.

0:15:41 > 0:15:45First of all, she cut round the outside of the top of the turbot.

0:15:45 > 0:15:48This was to free up the skin when it was cooked.

0:15:48 > 0:15:51She seasoned it with pepper and a little salt.

0:15:51 > 0:15:54Then she prepared a roasting tray, into which she had put some water,

0:15:54 > 0:15:56not much, but enough to keep

0:15:56 > 0:16:01the flesh moist while she baked it in the oven for about 35 minutes.

0:16:01 > 0:16:02With the turbot on the go,

0:16:02 > 0:16:05Myrtle went back to finishing the seaweed pudding.

0:16:05 > 0:16:07The milk was now thick

0:16:07 > 0:16:10and she passed it through a sieve into a bowl underneath,

0:16:10 > 0:16:15scraping off as much of that thick carrageen jelly as she could.

0:16:15 > 0:16:17And she whisked it all together

0:16:17 > 0:16:21and added about half a capful of vanilla essence.

0:16:21 > 0:16:24Next, in went about four ounces of caster sugar

0:16:24 > 0:16:28and then a single egg yolk.

0:16:28 > 0:16:31Myrtle told me when she was a little girl,

0:16:31 > 0:16:36carrageen pudding was eaten as a cure for coughs and colds.

0:16:36 > 0:16:40Finally, some egg white and she whisked that into soft peaks

0:16:40 > 0:16:42and folded it into the pudding.

0:16:42 > 0:16:46It reminds me of junket. We used to have that as kids.

0:16:46 > 0:16:48Everybody just eats yoghurt now.

0:16:49 > 0:16:53She chilled it for a couple of hours and that really thickened it up.

0:16:53 > 0:16:57It had a lovely consistency and a definite taste of the sea.

0:16:57 > 0:17:02And then she served it on a lovely damp, warm Irish afternoon

0:17:02 > 0:17:08in the garden. She added soft brown sugar, which I loved with it,

0:17:08 > 0:17:13and a spoonful of stewed gooseberries from her garden and a little cream.

0:17:13 > 0:17:17Just a matter of common sense, but as Myrtle always says,

0:17:17 > 0:17:19"Common sense isn't that common any more."

0:17:23 > 0:17:27I don't think people are half careful enough of the fish.

0:17:27 > 0:17:30It really is a sin to waste fish. In fact, I hate promoting fish.

0:17:30 > 0:17:32That's a terrible thing to tell you!

0:17:32 > 0:17:35The fewer people that eat fish, the better!

0:17:35 > 0:17:39I hate it when the doctors say it's good for you!

0:17:39 > 0:17:43Everybody'll just eat too much fish and it'll be gone, the wild fish.

0:17:43 > 0:17:47They should say, "Just eat a little. It's special."

0:17:47 > 0:17:51It's so satisfying to see that skin removed so effortlessly

0:17:51 > 0:17:55and showing the lovely flakes underneath.

0:17:55 > 0:17:58And then it's just chopped herbs - chives, parsley, thyme -

0:17:58 > 0:18:02and some melted butter to pour over the turbot.

0:18:02 > 0:18:07Myrtle's just been made an honorary doctor. She deserves it.

0:18:07 > 0:18:11No-one has been more influential in reminding people of the joy

0:18:11 > 0:18:14of local ingredients and the simple cooking of them.

0:18:19 > 0:18:22And there are plenty of other fantastic local ingredients

0:18:22 > 0:18:26you can cook at home if you can find seaweed in your local supermarket.

0:18:26 > 0:18:29And I agree with Rick about keeping things simple.

0:18:29 > 0:18:33I've got an easy recipe to show you right now, which is seasonal.

0:18:33 > 0:18:35We've got some lovely watercress.

0:18:35 > 0:18:38You can serve this on its own, do a soup out of it.

0:18:38 > 0:18:41It's produced down near me in Hampshire.

0:18:41 > 0:18:44Chalk streams, that's the thing. Fresh running water.

0:18:44 > 0:18:46And we've got some halibut over here.

0:18:46 > 0:18:50There's two pieces of halibut. It's from the same fish.

0:18:50 > 0:18:54They sit like that. It's a big flatfish.

0:18:54 > 0:18:58That sits on the top, so it can't be seen with the sand.

0:18:58 > 0:19:02- And then underneath, it's a white skin.- Genius.

0:19:02 > 0:19:05- I'm not a genius, the fish is a genius.- Absolute genius fish.

0:19:05 > 0:19:07God's a genius for creating it.

0:19:07 > 0:19:10We're going to put a little olive oil and a touch of butter

0:19:10 > 0:19:13and start cooking this with some salt and pepper.

0:19:13 > 0:19:18This will cook in real time. Flash this in the oven.

0:19:18 > 0:19:23We've got some cucumber, some carrot, some tomatoes,

0:19:23 > 0:19:27a little bit of shallot and then some butternut squash.

0:19:27 > 0:19:31Quite topical because most of the butternut squash at this time

0:19:31 > 0:19:34of the year comes from South Africa, which is where you've been recently.

0:19:34 > 0:19:37- Yes.- There was a link there. - I love it!

0:19:37 > 0:19:39Can I ask a question about butternut squash?

0:19:39 > 0:19:42- Do you take the pips out and roast them?- No.

0:19:42 > 0:19:46- They are really nice. - Are they?- Yes. I'll teach you.

0:19:46 > 0:19:48Take it home, there you go!

0:19:48 > 0:19:52- You put a little bit of soy sauce and put them in the oven.- Right.

0:19:52 > 0:19:57- Rock your world, trust me.- Rock my world? Butternut squash seeds?- Yeah.

0:19:57 > 0:20:00They are the best, James! I thought you knew that.

0:20:00 > 0:20:02See? Dealing with amateurs here.

0:20:04 > 0:20:07- Don't worry... - We'll sort things out in a minute.

0:20:07 > 0:20:09It's all right, you carry on.

0:20:10 > 0:20:14- No, I'm overseeing this. - Am I doing this right anyway?

0:20:14 > 0:20:15You're doing all right.

0:20:15 > 0:20:18This is a melon scoop, not a Parisienne scoop,

0:20:18 > 0:20:20which is smaller.

0:20:20 > 0:20:22You just basically scoop this out.

0:20:22 > 0:20:24This is the butternut squash, we've got some carrot,

0:20:24 > 0:20:26we're going to use a little cucumber there

0:20:26 > 0:20:29and basically cook these in boiling water, nice and simple.

0:20:29 > 0:20:35Tell us about South Africa - fantastic opportunity for you.

0:20:35 > 0:20:36Absolutely.

0:20:36 > 0:20:39I got asked to go on a journey,

0:20:39 > 0:20:43looking into who is Nelson Mandela and what people know about him today,

0:20:43 > 0:20:45people that have met him,

0:20:45 > 0:20:50and it kind of ended up being this big adventure.

0:20:50 > 0:20:52Even though Mandela is the focus of the piece,

0:20:52 > 0:20:56there was a lot of scope to see what South Africa's like today,

0:20:56 > 0:20:59and with the World Cup there, everyone's looking at South Africa.

0:20:59 > 0:21:03So...obviously a place on my to-do list.

0:21:03 > 0:21:07Did you know much about him? Because you are only young - 25?

0:21:07 > 0:21:09I'm 25, yes - a baby.

0:21:09 > 0:21:12But, yeah, I knew quite a bit about it.

0:21:12 > 0:21:16I grew up knowing quite a lot about his story, and...

0:21:16 > 0:21:18Nothing like seeing it in real life, though.

0:21:18 > 0:21:20Nothing could have prepared me for it.

0:21:20 > 0:21:23And as much as I knew about him already,

0:21:23 > 0:21:27doing the documentary and being in South Africa

0:21:27 > 0:21:31is a completely different kettle of halibut.

0:21:31 > 0:21:34Yes. But this is for a new thing for BBC Three?

0:21:34 > 0:21:36Yes - it's called...

0:21:36 > 0:21:38It's gone through a few names,

0:21:38 > 0:21:40but I think it's called Who Is Mandela?

0:21:40 > 0:21:42So it's kind of...

0:21:42 > 0:21:47But having seen it, like I say, it's much bigger than Mandela,

0:21:47 > 0:21:51it's all the things Mandela did and the people he affected

0:21:51 > 0:21:54and the influence on South Africa today,

0:21:54 > 0:21:57rather than a Wikipedia page of what he did in his life.

0:21:57 > 0:21:59Course, this is a role that you often play -

0:21:59 > 0:22:03you're only young, but you've had some quite hard-hitting roles,

0:22:03 > 0:22:06quite difficult roles to play, as an actress, don't you think?

0:22:06 > 0:22:10- Well, yes. - In Sugar Rush and things like that.

0:22:10 > 0:22:13They're not the... It's not the conventional way.

0:22:13 > 0:22:17- No.- Like Hollyoaks and stuff like that.

0:22:17 > 0:22:19- They're quite strong... - I've no comment on Hollyoaks.

0:22:19 > 0:22:22- But they're quite strong roles. - Yeah, yeah.

0:22:22 > 0:22:26For me, personally, I think they're much more interesting

0:22:26 > 0:22:31and, in a way, easier to play - playing stuff that isn't as strong,

0:22:31 > 0:22:35characters that aren't so strong, is...

0:22:35 > 0:22:37It's a different kind of challenge.

0:22:37 > 0:22:41When you've got a character that's quite feisty or out there,

0:22:41 > 0:22:43it gives you something to get your teeth into.

0:22:43 > 0:22:47And, yeah, it's easier to play with,

0:22:47 > 0:22:51rather than trying to keep it very subtle.

0:22:51 > 0:22:55Other things that you're doing at the moment - Dappers.

0:22:55 > 0:22:57This is...what, a comedy?

0:22:57 > 0:23:01Uh...it's hilarious, yeah, really funny.

0:23:01 > 0:23:05It's... I think the correct term would probably be a comedy drama.

0:23:05 > 0:23:07It follows Faye and Ashley,

0:23:07 > 0:23:10two characters, and their little 'uns,

0:23:10 > 0:23:13Angel and Daisy -

0:23:13 > 0:23:18two young mums living in Bristol, living the dream, as it were.

0:23:18 > 0:23:25It's a really nice, fresh take on, uh...young people in Britain...

0:23:25 > 0:23:30Two young mums in Bristol with their babies

0:23:30 > 0:23:34in council estate housing. Sounds a bit down,

0:23:34 > 0:23:36and what's refreshing about Dappers

0:23:36 > 0:23:39is there's nothing about Faye and Ashley that you feel sorry for them,

0:23:39 > 0:23:41you don't feel...

0:23:41 > 0:23:45It's not a negative or, kind of, bland take on something.

0:23:45 > 0:23:46It's not going to be bland

0:23:46 > 0:23:50with someone like the great Catherine Johnson, who wrote...

0:23:50 > 0:23:51- She wrote Mamma Mia!- She did.

0:23:51 > 0:23:55It's the only film that I haven't quite got, I don't understand it.

0:23:55 > 0:23:57- What's not to understand? - Didn't get it.

0:23:57 > 0:24:00LAUGHTER

0:24:00 > 0:24:03- It's not rocket science. - I think it's a boy thing.

0:24:03 > 0:24:06The minute Pierce Brosnan opened his mouth and started singing,

0:24:06 > 0:24:07- I switched it off.- That's brilliant!

0:24:07 > 0:24:10Pierce Brosnan singing with Meryl Streep?

0:24:10 > 0:24:12As long as Meryl Streep's in it, I'm a fan.

0:24:12 > 0:24:16I thought it was brilliant, it was so fun.

0:24:16 > 0:24:19- Fun and fresh and... - Hey, each to their own.

0:24:19 > 0:24:21So you're doing that?

0:24:21 > 0:24:23I think you've over-thought the whole thing.

0:24:23 > 0:24:27- I haven't. I tried to watch it twice, but no.- Really? Oh...

0:24:28 > 0:24:32Um...but, yes, Catherine Johnson's written Dappers,

0:24:32 > 0:24:34so we were in good hands.

0:24:34 > 0:24:37So as well as that, you've got Being Human -

0:24:37 > 0:24:39you're in your third series?

0:24:39 > 0:24:43- About to start the third series. - Monday?- On Monday.

0:24:43 > 0:24:46Up for a BAFTA tomorrow night, fingers crossed.

0:24:46 > 0:24:49Up for a BAFTA, like you are...

0:24:49 > 0:24:50Up for a BAFTA, yeah...

0:24:50 > 0:24:54And then we start filming on Monday, the third series, yeah.

0:24:54 > 0:24:55So there's a lot going on.

0:24:55 > 0:24:57- This is another BBC Three thing. - Yeah.

0:24:57 > 0:25:00For those who haven't seen it, tell us what it's about.

0:25:00 > 0:25:03It's about a ghost, a vampire...

0:25:03 > 0:25:04Sorry, go on.

0:25:04 > 0:25:08..a ghost, a vampire and a werewolf and they share a flat in Bristol.

0:25:08 > 0:25:09This is a ghost...

0:25:09 > 0:25:13A ghost, a vampire and a werewolf and they share a flat in Bristol.

0:25:13 > 0:25:15- Again, you're over-thinking it! - I'm not!

0:25:15 > 0:25:17LAUGHTER

0:25:17 > 0:25:20- It's like a room full of chefs. - Just accept it and run with it.

0:25:20 > 0:25:22I'm accepting it.

0:25:22 > 0:25:24They share a flat in Bristol

0:25:24 > 0:25:29and they are...dealing with all their ghost problems...

0:25:29 > 0:25:30There's a lot of problems

0:25:30 > 0:25:33that come with being a ghost, a vampire and a werewolf.

0:25:33 > 0:25:36Then you put them in the same house and you're asking for trouble.

0:25:36 > 0:25:38So that's what happens.

0:25:39 > 0:25:41Yes. Right. OK.

0:25:41 > 0:25:44- Right - I'm going to tip this out.- OK.

0:25:44 > 0:25:48- This looks so good, I'm actually quite excited.- QUITE excited?!

0:25:48 > 0:25:50Very, incredibly excited.

0:25:50 > 0:25:52I'm going to pass this through, you see,

0:25:52 > 0:25:54and this is, according to Michel Roux -

0:25:54 > 0:25:56I'm not going to argue with him -

0:25:56 > 0:25:59this is the perfect consistency for this sauce.

0:26:00 > 0:26:01It's a beautiful colour.

0:26:01 > 0:26:05Sometimes I've got to admit that you make miracles.

0:26:07 > 0:26:09No need to wind me up.

0:26:09 > 0:26:12A little bit of butter, some salt,

0:26:12 > 0:26:13some black pepper.

0:26:13 > 0:26:18And the idea is now we can just serve this with your halibut,

0:26:18 > 0:26:22which is just over here. Now, I actually cook it with the skin on,

0:26:22 > 0:26:23and then peel it off.

0:26:23 > 0:26:26- Oh, I like the skin. - Or you put it back on again.

0:26:27 > 0:26:29Not if I'm...

0:26:29 > 0:26:32I do like the skin. Is it not good to eat the skin?

0:26:32 > 0:26:35You can eat the skin if you want, yeah.

0:26:35 > 0:26:39- The black skin will be a bit hard. The white skin will be OK.- OK.

0:26:39 > 0:26:42- Did you get that? - I got that, I'm listening.

0:26:45 > 0:26:48Right, then we put a few of these little bits around.

0:26:48 > 0:26:50Just summery little colours.

0:26:50 > 0:26:51Nice and simple.

0:26:51 > 0:26:53That's your cucumber, your carrot...

0:26:53 > 0:26:54That looks lovely.

0:26:55 > 0:26:59And then I'm going to take the skin off.

0:26:59 > 0:27:00That sits on there.

0:27:00 > 0:27:04And if you feel the need to be a bit poncey,

0:27:04 > 0:27:05a bit of chervil.

0:27:06 > 0:27:09Yum, yum, yum.

0:27:09 > 0:27:11Or you can alter the recipe however you want,

0:27:11 > 0:27:13and put the skin on it or off.

0:27:13 > 0:27:15- OK.- Tell me what you think.

0:27:15 > 0:27:18I want some of this sauce. I'm going to get in with a spoon.

0:27:20 > 0:27:23Wow. That is wicked.

0:27:23 > 0:27:24Wicked. There you go.

0:27:29 > 0:27:31And I still don't get Mamma Mia.

0:27:31 > 0:27:34If you'd like to make that halibut recipe, or try your hand at any

0:27:34 > 0:27:36of the recipes you've seen on today's show,

0:27:36 > 0:27:39they're just a click away at bbc.co.uk/recipes.

0:27:39 > 0:27:42Now, we're not live today, so instead, we're looking back

0:27:42 > 0:27:45at some of the delicious dishes from the Saturday Kitchen archives.

0:27:45 > 0:27:47And now, if you've got pork in mind for Sunday lunch,

0:27:47 > 0:27:50then don't start cooking it until you've seen this recipe

0:27:50 > 0:27:52from John Torode.

0:27:52 > 0:27:53What are you cooking?

0:27:53 > 0:27:55Well, I'm not cooking tuna wrapped in apricot jam.

0:27:55 > 0:28:00- Don't take the mick. It's a really, really good dish.- Tuna and crumpets!

0:28:00 > 0:28:02Trust me, it's really good.

0:28:02 > 0:28:04I'm going to cook a loin of pork

0:28:04 > 0:28:07and I'm going to put lots of herbs on the outside of it,

0:28:07 > 0:28:11but I'm going to do it in such a way that you keep your oven very clean,

0:28:11 > 0:28:13and it also stays really moist, it's guaranteed moist.

0:28:13 > 0:28:15I like the deal out of the oven.

0:28:15 > 0:28:17I'm not cleaning it afterwards. Fire away.

0:28:17 > 0:28:20I've got a loin of pork here, a two-kilo piece of pork,

0:28:20 > 0:28:21and I've got my butcher, basically...

0:28:21 > 0:28:24It's a small loin of pork, ask for a small loin.

0:28:24 > 0:28:25I've got him to take away the skin.

0:28:25 > 0:28:30What's the real secret with pork? Do we get the free-range style, or...?

0:28:30 > 0:28:33Well, I think that anything that is outdoor is a really good idea.

0:28:33 > 0:28:36But actually, I think the thing is if you know where the pork

0:28:36 > 0:28:38is coming from, it makes a huge difference.

0:28:38 > 0:28:42I think anything you do, you should know where it comes from.

0:28:42 > 0:28:44Outdoor reared pork, because they're outdoors,

0:28:44 > 0:28:47I think most people will look after them fairly well.

0:28:47 > 0:28:50I've just taken the eye of the meat and opened it up.

0:28:50 > 0:28:52So I've got the fat and that's my skin,

0:28:52 > 0:28:54open that up and I'll put that to one side.

0:28:54 > 0:28:56I'm going to lay out a bit of foil,

0:28:56 > 0:28:58but what I'd like you to do for me is just help me

0:28:58 > 0:28:59with the rest of the ingredients.

0:28:59 > 0:29:02Here I'm going to make like a stuffing.

0:29:02 > 0:29:05Breadcrumbs and some lemon, which I'm going to use the rind.

0:29:05 > 0:29:09Then I've got some herbs - oregano... Marjoram, oregano, same family,

0:29:09 > 0:29:10- one's wild, one's not.- Yeah.

0:29:10 > 0:29:12Sage and parsley.

0:29:12 > 0:29:15Now, the oregano, the sage and the parsley, equal quantities.

0:29:15 > 0:29:18Half a handful of each just chopped up.

0:29:18 > 0:29:22There's a difference here. We've got some hard herbs and some soft herbs.

0:29:22 > 0:29:24We got oregano and sage, which are hard,

0:29:24 > 0:29:26and we've got our parsley, which is soft.

0:29:26 > 0:29:28So, very different flavours all together.

0:29:28 > 0:29:30Class them as hard herbs cos they need cooking.

0:29:30 > 0:29:32Yeah, for me a hard herb needs to be cooked,

0:29:32 > 0:29:36and then a soft herb can be, er...

0:29:37 > 0:29:39Can be just dropped in a salad and things like that.

0:29:39 > 0:29:41Things like parsley, basil, all that sort of thing, soft.

0:29:41 > 0:29:43That's right, yeah.

0:29:43 > 0:29:45I've just laid out a piece of foil, nothing else on it,

0:29:45 > 0:29:46just a big piece of foil,

0:29:46 > 0:29:49and I've got pancetta here, streaky bacon at home,

0:29:49 > 0:29:52you can use, or even Parma ham if you wanted to.

0:29:54 > 0:29:57Dry cured stuff, if you're going to use it, is the best.

0:29:57 > 0:29:59- Yeah, cos the wet cured stuff gets water as you cook it.- Yeah.

0:29:59 > 0:30:02I'm laying it out in a sort of funny lattice fashion,

0:30:02 > 0:30:04because I'm going to roll this all up

0:30:04 > 0:30:06and I want them to wrap around the piece of pork.

0:30:06 > 0:30:08Look at that.

0:30:08 > 0:30:10This is Gennaro's from last week.

0:30:10 > 0:30:11- The bacon?- Yeah, he left it.

0:30:11 > 0:30:13Well, he's a bit mad, isn't he?

0:30:13 > 0:30:16Cos it's a delicious-looking piece of bacon.

0:30:17 > 0:30:20It's quite thick, this one, so grab a rolling pin.

0:30:20 > 0:30:22Roll it and make it a little bit thinner.

0:30:22 > 0:30:25This has been seasoned with pepper,

0:30:25 > 0:30:28remember, this bacon's been cured with salt,

0:30:28 > 0:30:30so we've got salt and pepper in there already, that's fine.

0:30:30 > 0:30:32Now our stuffing.

0:30:32 > 0:30:35Breadcrumbs, we're going to chuck into a bowl.

0:30:35 > 0:30:38I'm going to get you to do me a favour

0:30:38 > 0:30:41and grate half of that lemon rind

0:30:41 > 0:30:43into that bowl with those herbs for me.

0:30:43 > 0:30:45I need some olive oil.

0:30:45 > 0:30:51This is sort of a variation of an Italian dish - porchetta.

0:30:51 > 0:30:54Suckling pig. Small suckling pig.

0:30:54 > 0:30:56But the problem is suckling pig is so expensive,

0:30:56 > 0:30:58traditionally about Easter time people eat it,

0:30:58 > 0:31:00but it is really expensive,

0:31:00 > 0:31:03and I think that this is actually a really nice way of doing it.

0:31:03 > 0:31:04Salt.

0:31:04 > 0:31:06A bit of pepper. Chuck the herbs in.

0:31:06 > 0:31:07Give it a good stir around.

0:31:07 > 0:31:09And this is going to be our flavouring.

0:31:09 > 0:31:12So what we've got in here at the moment - oregano and sage,

0:31:12 > 0:31:14use anything you want, and parsley,

0:31:14 > 0:31:16breadcrumbs, and then our lemon rind.

0:31:16 > 0:31:22And then we're going to drop our pork on top of our bacon.

0:31:22 > 0:31:25- I'll lose that away for you. - Thank you very much, young man.

0:31:25 > 0:31:27I'll wash my hands in a second.

0:31:27 > 0:31:29And then this...

0:31:29 > 0:31:30Thank you.

0:31:30 > 0:31:32..this just goes over the top.

0:31:32 > 0:31:34So that's our stuffing.

0:31:34 > 0:31:36And then we roll this back over.

0:31:37 > 0:31:40What happens is you'll see the bacon now...

0:31:40 > 0:31:42Looks superb.

0:31:42 > 0:31:43..round the outside.

0:31:43 > 0:31:45Bring that back.

0:31:45 > 0:31:47And you make that into basically a round.

0:31:47 > 0:31:49Wow.

0:31:49 > 0:31:52So you've got your stuffing, all your flavours in there.

0:31:52 > 0:31:54Roll that up tight.

0:31:54 > 0:31:57On the heat here I've got a frying pan.

0:31:57 > 0:31:59You want a bit of oil in there or not?

0:31:59 > 0:32:01Yes, please, some oil.

0:32:01 > 0:32:02This is quite a strange way of doing it.

0:32:02 > 0:32:04You've got this piece of pork wrapped in foil

0:32:04 > 0:32:08and now I'm going to chuck it into a pan with some oil

0:32:08 > 0:32:09and the outside of this will sear.

0:32:09 > 0:32:12The heat from the foil will sear in the oil.

0:32:12 > 0:32:14There you go.

0:32:14 > 0:32:16Have you served this before?

0:32:16 > 0:32:18- No, I haven't actually. - It looks good.

0:32:18 > 0:32:21You can do this with a loin of rabbit, chicken,

0:32:21 > 0:32:24- whole chop, do the same thing. - I'm going to get your recipe.

0:32:24 > 0:32:26With it I'm going to do a parsnip puree.

0:32:26 > 0:32:28- Half potatoes, half parsnips. - Which is here.

0:32:28 > 0:32:31Parsnips, what, you peel them and roast them or...?

0:32:31 > 0:32:33Just peel them, drop them into this pot for me.

0:32:33 > 0:32:34I'm going to peel the spuds.

0:32:34 > 0:32:37And I'm going to put in some milk and some butter as well

0:32:37 > 0:32:39and finish off with some creme fraiche.

0:32:39 > 0:32:41The French don't really eat parsnips, do they?

0:32:41 > 0:32:44Not really. We used to give that to the pig for feeding.

0:32:44 > 0:32:46It's OK now, we're eating the pig.

0:32:46 > 0:32:48- You're so wrong. - LAUGHTER

0:32:48 > 0:32:51Now it's used a little bit more actually.

0:32:51 > 0:32:52It's called panais in French.

0:32:52 > 0:32:55The turnips, you guys do the same thing, which I think is

0:32:55 > 0:32:58absolutely sacrilege, you're missing out on something really.

0:32:58 > 0:33:00- You actually feed these to the pigs? - We used to.

0:33:00 > 0:33:01But then you eat the snout.

0:33:01 > 0:33:04- He was telling me this morning... - Exactly.

0:33:04 > 0:33:05..that the...

0:33:05 > 0:33:06What's the dish that they use the whole pig?

0:33:06 > 0:33:09We do like a...cold terrine, like,

0:33:09 > 0:33:11Yeah, terrine. Overcook that with...

0:33:11 > 0:33:13Like a kind of pot au feu.

0:33:13 > 0:33:15And when it's cooled down you use a jelly

0:33:15 > 0:33:17and you cut all the nose and everything.

0:33:17 > 0:33:19- With the snout?- Yes. And you do a pressed terrine.

0:33:19 > 0:33:22- And they don't eat parsnips.- And eat that with a nice vinaigrette.

0:33:22 > 0:33:25- Weirdos.- Thank you.

0:33:25 > 0:33:28We like the French, especially in the rugby.

0:33:28 > 0:33:30Thank you.

0:33:30 > 0:33:32Turn it over once.

0:33:32 > 0:33:34Then put it into a baking dish.

0:33:34 > 0:33:37I'm going to put this into the oven at about 200 degrees

0:33:37 > 0:33:38for about 40 minutes.

0:33:38 > 0:33:41- Can you do that for me? - Lovely.

0:33:41 > 0:33:42This looks delicious.

0:33:42 > 0:33:44We're going to have parsnip, potato puree.

0:33:44 > 0:33:47I've got some on there, that's fine. Let me get that out of your way.

0:33:47 > 0:33:50- That can go there. - There you go.- Thanks.

0:33:50 > 0:33:53- Have a clear up.- Yeah, brilliant.

0:33:53 > 0:33:55Parsnip puree, tell us a bit about that.

0:33:55 > 0:33:57We've got potatoes in there.

0:33:57 > 0:34:00What we've got now, after you see it's like about 15, 20 minutes,

0:34:00 > 0:34:02is we've got salt and pepper, parsnips and our milk

0:34:02 > 0:34:04and a little bit of water.

0:34:04 > 0:34:06Three quarters of that liquid I'm going to drain off

0:34:06 > 0:34:07and keep the rest in there.

0:34:07 > 0:34:12And then I'm going to reserve that in case I need it, I don't think I will.

0:34:12 > 0:34:16I'm going to add to this some creme fraiche and a little bit of butter.

0:34:16 > 0:34:18So that's the butter.

0:34:18 > 0:34:20Creme fraiche adds a little bit of sharpness to it or something?

0:34:20 > 0:34:24Yeah. When you think about parsnips, they're quite pungent, quite strong.

0:34:24 > 0:34:25The potato's in there to mellow it out,

0:34:25 > 0:34:28which means you actually get a really nice puree.

0:34:28 > 0:34:31The creme fraiche I find just gives it a decent bite.

0:34:31 > 0:34:34And then you get one of these things, which I love,

0:34:34 > 0:34:36and you actually make a puree out of it.

0:34:36 > 0:34:38- Do you want to do this then, for me? - I'll do that.

0:34:38 > 0:34:40- You do that.- I'll do that.

0:34:40 > 0:34:43"If you can pull me lead," as an old friend of mine once said.

0:34:45 > 0:34:48Now what we're going to do here is

0:34:48 > 0:34:50I'm going to bring this loin of pork...

0:34:50 > 0:34:51over there.

0:34:55 > 0:34:57Watch this.

0:34:58 > 0:35:00Look at that. That looks fantastic.

0:35:00 > 0:35:03- Just look at that. - That is just absolutely gorgeous.

0:35:03 > 0:35:05That's had what? Just 45 minutes?

0:35:05 > 0:35:06That's had 45 to 50 minutes in the oven.

0:35:06 > 0:35:08Brought it out, let it rest a little bit.

0:35:08 > 0:35:10And then you go from there.

0:35:10 > 0:35:14And what will happen as we slice it, is we'll end up with like,

0:35:14 > 0:35:15almost like a...

0:35:15 > 0:35:19Look at that lovely stuffing inside that pork.

0:35:19 > 0:35:22And all the juice, which is kept in there.

0:35:22 > 0:35:24You could almost use a rotten piece of horrible dry pork,

0:35:24 > 0:35:27it will still be moist by the time we finish this.

0:35:27 > 0:35:30- A good size wedge of lemon. - Do you want this on...?

0:35:30 > 0:35:32Yeah, a big spoonful...

0:35:32 > 0:35:34A girly spoonful like only you can do, please, James.

0:35:37 > 0:35:38Yeah. That's right.

0:35:38 > 0:35:41See, us Australians can't do this sort of pretty stuff.

0:35:41 > 0:35:43Yeah, but we won't mention the cricket, will we, Darren?

0:35:43 > 0:35:45No, we'll not talk about that.

0:35:45 > 0:35:47I think it's going to be sad for you this year,

0:35:47 > 0:35:49but I think you'll be fine.

0:35:49 > 0:35:51- There's our pork.- Look at that.

0:35:51 > 0:35:52Just turn that around.

0:35:52 > 0:35:54A big hunk of parsley on the side.

0:35:54 > 0:35:57There's your meat and two veg.

0:35:57 > 0:35:58And there we go.

0:35:58 > 0:36:01There you've got your lovely loin of pork,

0:36:01 > 0:36:03parsnip puree and a bit of lemon.

0:36:03 > 0:36:04You're a star.

0:36:04 > 0:36:06Delicious. Good, that.

0:36:11 > 0:36:13Beautiful, beautiful.

0:36:13 > 0:36:14Smells really good.

0:36:14 > 0:36:16- There's mine.- There's yours.

0:36:16 > 0:36:17LAUGHTER

0:36:17 > 0:36:19There you go, dive into that.

0:36:19 > 0:36:20Tell us what you think.

0:36:20 > 0:36:23- Do I have to? - Yeah, you've got to dive in.

0:36:23 > 0:36:24What do you mean, do you have to?

0:36:24 > 0:36:26Do you not like pork?

0:36:26 > 0:36:28No.

0:36:28 > 0:36:30Because it's...

0:36:30 > 0:36:32It's just something I've not really eaten.

0:36:32 > 0:36:33I never order it in a restaurant,

0:36:33 > 0:36:36but looking at this, it looks pretty good.

0:36:37 > 0:36:39I think so many times people don't like food

0:36:39 > 0:36:42because it's always cooked... or overcooked and cooked badly.

0:36:42 > 0:36:44- You don't like it, do you? - I love it.- Do you?

0:36:44 > 0:36:46That's all you're getting.

0:36:46 > 0:36:47Pass it down.

0:36:47 > 0:36:48Have a taste of that.

0:36:48 > 0:36:51The great thing about that, not only do you cook it for 45,

0:36:51 > 0:36:54you could cook it longer as well. It would be really nice,

0:36:54 > 0:36:56and also mix and match the different stuffings.

0:36:56 > 0:36:58I think you put anything you like inside it,

0:36:58 > 0:37:00prunes if you wanted to, anything you want,

0:37:00 > 0:37:03but the good thing about it is that it stays moist,

0:37:03 > 0:37:05you don't have a dirty oven.

0:37:05 > 0:37:06And actually you can do it with a turkey,

0:37:06 > 0:37:09you can do it with a chicken, but actually for Christmas as well,

0:37:09 > 0:37:12do it the night before, leave it in the fridge,

0:37:12 > 0:37:13next day it's fantastic.

0:37:13 > 0:37:14And cold as well.

0:37:14 > 0:37:16Sandwich, apple sauce.

0:37:16 > 0:37:17Stuffing.

0:37:17 > 0:37:18That is lovely.

0:37:23 > 0:37:25What a great take on roast pork.

0:37:25 > 0:37:29Way before any other TV chef, the late, great Keith Floyd

0:37:29 > 0:37:33was championing the wonderful regional food of the UK and Ireland.

0:37:33 > 0:37:37Today he's in the Black Country for some good old-fashioned hearty grub.

0:37:37 > 0:37:39To misquote Spike Milligan,

0:37:39 > 0:37:41"Why is there no monument to faggot in this land,

0:37:41 > 0:37:44"if it's good enough to eat, it's good enough to stand."

0:37:44 > 0:37:46That is a point, you know. Faggots are so important here

0:37:46 > 0:37:48in the West Midlands,

0:37:48 > 0:37:52in the Black Country that there should be national recognition of them.

0:37:52 > 0:37:56I've got the faggot king here, Richard, to tell me about faggots.

0:37:56 > 0:37:58Starting now, cos this is a cookery programme, you see,

0:37:58 > 0:38:01you've got 30 seconds to explain to me all about faggots,

0:38:01 > 0:38:03all about Black Country cooking

0:38:03 > 0:38:05without mentioning Black Country once.

0:38:05 > 0:38:07That should get him going, shouldn't it?

0:38:07 > 0:38:10That should be very exciting to have a go at. I'll try that now.

0:38:10 > 0:38:12Here in the area, as I say,

0:38:12 > 0:38:14we are very famous for our faggots and peas.

0:38:14 > 0:38:17And in this particular area of the Black Country...

0:38:17 > 0:38:19That's one.

0:38:19 > 0:38:21..the faggots and peas are as though...

0:38:21 > 0:38:23like Yorkshire pudding is to Yorkshire.

0:38:23 > 0:38:26And we're very proud of the traditional Black Country food

0:38:26 > 0:38:29of faggots and peas.

0:38:29 > 0:38:31Right, faggots and peas

0:38:31 > 0:38:33as created by the king

0:38:33 > 0:38:35are precisely that.

0:38:35 > 0:38:37They are wonderful, wonderful things.

0:38:37 > 0:38:39And they're so wonderful...

0:38:39 > 0:38:41that I'm going to have a little taste of them, if I may.

0:38:43 > 0:38:48Every typical faggot manufacturer and faggot eater always, of course,

0:38:48 > 0:38:51wears a silk bow tie and neatly double-breasted blazer,

0:38:51 > 0:38:53stuff like that, cos it's traditional.

0:38:53 > 0:38:56We like to stay with tradition here. Thank you very much indeed, Richard.

0:38:56 > 0:38:58Ow!

0:38:58 > 0:39:00LAUGHTER

0:39:01 > 0:39:03Keep going.

0:39:03 > 0:39:05They love it when I do things like that.

0:39:05 > 0:39:07I had a late night last night, that's the truth of it.

0:39:07 > 0:39:09Anyway, there we are.

0:39:09 > 0:39:12I'll just have a new plate, a new plate, and a new bit of gravy.

0:39:12 > 0:39:15Even that's hot. They're really trying to sabotage me today.

0:39:15 > 0:39:18In the sink over there, you won't believe this, we've got 11 plates

0:39:18 > 0:39:22of half-eaten faggots cos I haven't been too successful this morning,

0:39:22 > 0:39:26doing the simple tasks of spooning delicious mushy peas

0:39:26 > 0:39:29onto a plate, a very simple round plate with a wonderful faggot on it.

0:39:29 > 0:39:31Mike cooked them and I can't even serve them,

0:39:31 > 0:39:32it's quite extraordinary.

0:39:32 > 0:39:34Listen, why did you give up that glittering career

0:39:34 > 0:39:37in London as a chef with sort of nouvelle cuisine

0:39:37 > 0:39:39to come down here and cook the humble faggot?

0:39:39 > 0:39:41What's wrong with that, Keith?

0:39:41 > 0:39:43I don't see anything wrong with coming back here to my roots,

0:39:43 > 0:39:45- here in the Black Country... - That's four.

0:39:45 > 0:39:48..and keeping alive the traditional faggots and peas

0:39:48 > 0:39:50that we're all very proud of in the area.

0:39:50 > 0:39:54A nice faggot here, mushy peas, come back from a hard day's work,

0:39:54 > 0:39:57nice drop of real ale from the Black Country,

0:39:57 > 0:39:59and what's any better than that?

0:39:59 > 0:40:01Couldn't be a lot better. I'll tell you what.

0:40:03 > 0:40:06There's a divergence of opinions. I mean,

0:40:06 > 0:40:10Richard makes his faggots differently from the Floyd family in Somerset.

0:40:10 > 0:40:11Very worrying indeed.

0:40:11 > 0:40:13Look, dear boy, I'm sorry about this.

0:40:13 > 0:40:15- Just pop that out the way, will you? - Yeah.

0:40:15 > 0:40:17Let's get down to some real work.

0:40:17 > 0:40:19I'll explain all this. But first of all, look at the ingredients,

0:40:19 > 0:40:22which are the caul, or they call it kell up here,

0:40:22 > 0:40:25this is a lovely fatty tissue which surrounds the liver.

0:40:25 > 0:40:26Some breadcrumbs.

0:40:26 > 0:40:27Some lights,

0:40:27 > 0:40:30normally given to dogs, it shouldn't be.

0:40:30 > 0:40:31Some liver.

0:40:31 > 0:40:33Some onions. Some heart.

0:40:33 > 0:40:35And some sage.

0:40:35 > 0:40:37Where I come from, this could he heresy,

0:40:37 > 0:40:39we take the whole of the pig's pluck,

0:40:39 > 0:40:43and of course a well-plucked pig leaves nothing but the squeal.

0:40:43 > 0:40:45Work it out, you've got it in the back of the Sunday Times there,

0:40:45 > 0:40:47how to spell it.

0:40:47 > 0:40:50And we poach it first of all with the sage and the onion.

0:40:50 > 0:40:52Then we mince it when it's cooked and wrap it in the caul.

0:40:52 > 0:40:53Richard here doesn't.

0:40:53 > 0:40:55He has the whole ingredients raw, minces them raw

0:40:55 > 0:40:57like I'm going to do now.

0:40:57 > 0:40:59# With a spong in my heart. #

0:40:59 > 0:41:02You all know what a spong is, don't you? No, don't think you do.

0:41:02 > 0:41:05And you mince away for hours and hours and hours

0:41:05 > 0:41:09till finally you end up with a lovely dish

0:41:09 > 0:41:13of raw minced lights, heart, liver and stuff like that, the sage

0:41:13 > 0:41:17is in there, the onions in there, breadcrumbs are in there.

0:41:17 > 0:41:20You take a piece of this kell, as they call it up here,

0:41:20 > 0:41:25or caul as we call it down in Somerset, you put a little dollop on.

0:41:25 > 0:41:28Don't be afraid to use your hands,

0:41:28 > 0:41:30it is lovely to play with this sort of stuff.

0:41:30 > 0:41:31It's a bit like being a potter, I suppose,

0:41:31 > 0:41:33or even, if you like, a bricklayer.

0:41:33 > 0:41:37Sometimes I think I'm a kind of a gastronomic bricklayer.

0:41:37 > 0:41:40You take the ingredients, you mix them together... Oh.

0:41:40 > 0:41:43- Richard, can you give me a dish, please?- Dish there.

0:41:43 > 0:41:44Thank you very much indeed.

0:41:44 > 0:41:46Pop that into your little dish, needs no further fat.

0:41:46 > 0:41:49Whack it in the oven. Whack it in the oven, dear boy, could you?

0:41:49 > 0:41:50That's very kind.

0:41:50 > 0:41:53And can you imagine, you come home, really hard day's work,

0:41:53 > 0:41:56and find a room smelling of lovely hot faggots.

0:41:56 > 0:41:58No joke intended. Anyway.

0:41:58 > 0:42:01I've been rattling on about here, the Black Country,

0:42:01 > 0:42:05and I have now got to cook something which I think represents

0:42:05 > 0:42:07the Black Country, and I frankly haven't got a clue.

0:42:07 > 0:42:10So I'm going to go on a little magical mystery tour.

0:42:10 > 0:42:12# Postman Pat, Postman Pat. #

0:42:31 > 0:42:34Do you know, a cook like any other artist, spring maker,

0:42:34 > 0:42:40chain maker, racing driver, pianist, philosopher,

0:42:40 > 0:42:43painter, artist of any sort, needs inspiration.

0:42:43 > 0:42:47And I need inspiration to create my little dish.

0:42:47 > 0:42:51To paint my own canvas in culinary terms of what the Black Country

0:42:51 > 0:42:53to me is all about.

0:42:53 > 0:42:56So I thought I'd catch this bus, drive around,

0:42:56 > 0:42:58gaze out of the window

0:42:58 > 0:43:00and look for the sort of things you'd expect to find

0:43:00 > 0:43:04for an inspiring, young, brilliant cook like myself.

0:43:04 > 0:43:08Things like the MFI carpet centre and chimneys, and, yes,

0:43:08 > 0:43:10and all that sort of stuff.

0:43:10 > 0:43:12It's very hard, isn't it?

0:43:12 > 0:43:15Van Gogh, when he took his little donkey and cart

0:43:15 > 0:43:18around the fields of Provence, didn't know how lucky he was.

0:43:18 > 0:43:19LAUGHTER

0:43:19 > 0:43:23There are good things about the Black Country, there are really good things

0:43:23 > 0:43:27like these pork scratchings, which have fascinated my producer.

0:43:27 > 0:43:29I don't know where he got them from.

0:43:29 > 0:43:31Presumably the BBC canteen.

0:43:31 > 0:43:38Cos no self-respecting Black Country person would eat these.

0:43:41 > 0:43:42But they are very good.

0:43:44 > 0:43:46Between a piece of stale bread they're even better.

0:43:47 > 0:43:50And then there are the other delights.

0:43:51 > 0:43:56Your tube of... In poetic, artistic, painting terms,

0:43:56 > 0:43:58this is a tube of black paint.

0:43:58 > 0:44:02And you call it black pudding and it's normally fried and cooked.

0:44:02 > 0:44:05But for the purpose of this film, owing to certain restrictions,

0:44:05 > 0:44:08forced upon us by the fact that this bus does not have a kitchen,

0:44:08 > 0:44:10I'm going to eat it raw.

0:44:10 > 0:44:12It's very nice raw.

0:44:12 > 0:44:14And then let's get back to the pottery aspect.

0:44:14 > 0:44:16And we are nearly in the potteries

0:44:16 > 0:44:18cos the Black Country does run into Staffordshire

0:44:18 > 0:44:22and places like that where they make pottery,

0:44:22 > 0:44:27you have a hand-raised, individually made, tailored, should I say,

0:44:27 > 0:44:30pork pie, which is very, very good indeed.

0:44:30 > 0:44:33The purpose of this is for me to have a little pint, cheer myself up,

0:44:33 > 0:44:36a relaxation before I create my masterpiece.

0:44:37 > 0:44:42When, as Bob Billen says, I paint my masterpiece, I want you to be there.

0:44:42 > 0:44:47So have a look out the window while I relax and gain some inspiration.

0:44:47 > 0:44:51HILLBILLY-STYLE MUSIC

0:44:58 > 0:45:00My producer's shortly going on a course

0:45:00 > 0:45:02on how to choose music for television programmes.

0:45:02 > 0:45:04I wish I'd sent him on one before we started

0:45:04 > 0:45:06making this modest little series.

0:45:06 > 0:45:09For example, this particular piece is called Cowboy Time,

0:45:09 > 0:45:12most appropriate for taking a narrow boat out to lunch.

0:45:12 > 0:45:13Yee-ha!

0:45:14 > 0:45:18I've racked my brains to create this dish that somehow reflects

0:45:18 > 0:45:20the Black Country, at least as I've seen it.

0:45:20 > 0:45:23Quite a difficult task, but to make it even more difficult

0:45:23 > 0:45:26they've put me on a seven foot wide narrow boat.

0:45:26 > 0:45:28There's no room here to manoeuvre at all.

0:45:28 > 0:45:30And there's a huge crew of people all behind me,

0:45:30 > 0:45:32it's very, very difficult indeed.

0:45:32 > 0:45:36I thought about it all, I reckon the secret, for me at least, was beer.

0:45:36 > 0:45:38Because the Black Country beer is terribly good,

0:45:38 > 0:45:40and I'm actually not a beer drinker,

0:45:40 > 0:45:42but up here I've been swinging back a few different kinds of pints

0:45:42 > 0:45:44and enjoying them very much indeed.

0:45:44 > 0:45:48So I thought I would cook some beef in some beer with some onions.

0:45:48 > 0:45:51Years ago, of course, this typical kind of barge dish

0:45:51 > 0:45:53would have been a long pot.

0:45:53 > 0:45:57A lot of it would have been filled with apples, that would be covered with suet pastry,

0:45:57 > 0:45:59on top of that would have been meat,

0:45:59 > 0:46:02covered with suet pastry, on top of that would have been vegetables,

0:46:02 > 0:46:03that would be covered with suet pastry.

0:46:03 > 0:46:07They'd pop the whole thing probably on top their coal-burning stove

0:46:07 > 0:46:09all day while they went up and down the canal.

0:46:09 > 0:46:12And when they'd finished working, the whole thing was cooked.

0:46:12 > 0:46:14The vegetables, the neep and the pudding at the bottom.

0:46:14 > 0:46:17I can't undertake that, I haven't got that kind of...

0:46:17 > 0:46:20Well, experience really.

0:46:20 > 0:46:24All I'm going to do is fry some little pieces of meat here,

0:46:24 > 0:46:25some stewing steak,

0:46:25 > 0:46:27cut in nice little collops.

0:46:27 > 0:46:31That's a good Midlands' sort of word, collops of steak.

0:46:32 > 0:46:34Get those quite nicely brown.

0:46:34 > 0:46:36And then...

0:46:36 > 0:46:40now that they are brown, we should transfer them into this other dish

0:46:40 > 0:46:43which has got some good onions sizzling away on the bottom.

0:46:43 > 0:46:46There's a delicious smell in this little narrow boat.

0:46:46 > 0:46:49You mustn't call these things barges, by the way.

0:46:49 > 0:46:53Captains of boats, narrow boats, get very upset if you call them barges.

0:46:53 > 0:46:55Pop that in like that.

0:46:55 > 0:46:56Then...

0:46:58 > 0:46:59..a drop of excellent mild ale.

0:46:59 > 0:47:01Turn up the gas to maximum.

0:47:02 > 0:47:04A drop of mild ale in there like that.

0:47:06 > 0:47:08Then a little tiny bit of...

0:47:09 > 0:47:11..tomato puree.

0:47:11 > 0:47:13Stew that around.

0:47:13 > 0:47:16A few good English herbs, a sprig of parsley,

0:47:16 > 0:47:17a little bit of thyme.

0:47:18 > 0:47:21And a little bit of sage.

0:47:21 > 0:47:23They go in there and bubble away...

0:47:24 > 0:47:27..for 20 minutes or so.

0:47:27 > 0:47:35When that's reduced you then add some excellent dark meat stock.

0:47:35 > 0:47:37And then you cover it, let it simmer,

0:47:37 > 0:47:40but that all together will probably take about two hours.

0:47:40 > 0:47:41So you go out.

0:47:41 > 0:47:44Look at the lovely countryside, see the salmon leap,

0:47:44 > 0:47:47the kingfishers darting up and down, and the fishermen pulling out

0:47:47 > 0:47:49crayfish and lobsters and stuff like that.

0:47:49 > 0:47:51And the herrings flapping.

0:47:51 > 0:47:53And look at the wonderful sights you can see.

0:47:53 > 0:47:54And when you return,

0:47:54 > 0:47:57fresh from this wonderful experience, my dish will be ready.

0:48:01 > 0:48:04The gas was on in the institute,

0:48:04 > 0:48:07the flare was up in the gym.

0:48:07 > 0:48:10A man was running a mineral line,

0:48:10 > 0:48:12a lass was singing a hymn.

0:48:12 > 0:48:16When Captain Webb the Dawley man,

0:48:16 > 0:48:18Captain Webb from Dawley,

0:48:18 > 0:48:21came swimming along the old canal,

0:48:21 > 0:48:24that carried the bricks to Lawley.

0:48:25 > 0:48:29Swimming along, swimming along.

0:48:29 > 0:48:31swimming along from Severn,

0:48:31 > 0:48:34and paying a call at Dawley Bank

0:48:34 > 0:48:37while swimming along to heaven.

0:48:41 > 0:48:43Hm.

0:48:44 > 0:48:47A terribly good thing about the Black Country is

0:48:47 > 0:48:50the availability toffee apples. Anyway...

0:48:50 > 0:48:52I hope you enjoyed the sweeping salmon, the kingfishers

0:48:52 > 0:48:54and stuff like that.

0:48:54 > 0:48:56While you've been away, I have been very busy.

0:48:56 > 0:48:58Richard, come and have a little look.

0:48:58 > 0:49:01I've fried away my black pudding and my little beetroots,

0:49:01 > 0:49:03so they're succulent and ready.

0:49:03 > 0:49:05Now, and lift up a little tiny bit...

0:49:06 > 0:49:10..to pop into my beef which is simmering in the beer

0:49:10 > 0:49:15and the stock and my thyme, bay leaf, parsley and sage.

0:49:15 > 0:49:19While you were out there looking at all those things,

0:49:19 > 0:49:21my producer nipped off the barge...

0:49:21 > 0:49:24Sorry, the long boat, narrow boat, for a few seconds,

0:49:24 > 0:49:27Vikings as we are, and nearly bought a Staffordshire terrier,

0:49:27 > 0:49:30and while he was doing that he explained what I was cooking.

0:49:30 > 0:49:32They said, "That sounds very good."

0:49:32 > 0:49:35As a matter of fact, I'm very proud of this little dish.

0:49:35 > 0:49:37We now have to finish it off very slightly.

0:49:41 > 0:49:44I have to put the beetroot and the black pudding into the sauce there.

0:49:51 > 0:49:54Turn the gas up to maximum for a second, just so that they can all

0:49:54 > 0:49:58absorb their individual flavours. Witness, my dear Watson, Richard

0:49:58 > 0:50:01as I call you normally, witness the interesting colours in here.

0:50:02 > 0:50:05Can you see the purple and the beef and the black?

0:50:05 > 0:50:09That is my Black Country dish, I think.

0:50:09 > 0:50:12The only way to test anything like this is to ask a knowledgeable man

0:50:12 > 0:50:14from the region to try it.

0:50:14 > 0:50:17And how we get out of the sequence to get the guy who's driving it,

0:50:17 > 0:50:18the captain to come and taste this?

0:50:18 > 0:50:21I'm not quite sure, but while you think how to do that,

0:50:21 > 0:50:23I am going to pick this up.

0:50:23 > 0:50:25Tip it into my lovely white dish,

0:50:25 > 0:50:30cos I really like food to be the star of the whole thing.

0:50:30 > 0:50:32Pop it into my dish like that.

0:50:32 > 0:50:35A delightful arrangement of colours.

0:50:36 > 0:50:38And flavours.

0:50:39 > 0:50:41A few chives on the top.

0:50:46 > 0:50:48And that I think sort of sums it up.

0:50:48 > 0:50:51Beef simmered in beer, beetroot.

0:50:51 > 0:50:54The kind of thing that grows out of lovely sooty black oil.

0:50:54 > 0:50:56And the black pudding.

0:50:57 > 0:51:01Before you reach for your pens, of course I meant black soil, not oil.

0:51:01 > 0:51:03But I do get carried away by it all.

0:51:08 > 0:51:11Great to see a classic slice of Mr Floyd there.

0:51:11 > 0:51:14Now we're not cooking live today, so instead we're looking back at some

0:51:14 > 0:51:17of the mouthwatering cooking from the Saturday Kitchen back catalogue.

0:51:17 > 0:51:21Still to come on today's Best Bites - legend Ken Hom meets

0:51:21 > 0:51:23the mighty Marcus Wareing in the omelette challenge.

0:51:23 > 0:51:25Both could do with improving their times,

0:51:25 > 0:51:28but you can see how they get on in just a few minutes' time.

0:51:28 > 0:51:31The hugely talented Roux Scholar from Scotland, Andrew Fairlie,

0:51:31 > 0:51:32serves squab.

0:51:32 > 0:51:35He roasts the breast and confits the legs of the bird

0:51:35 > 0:51:37and serves it with curly kale and ceps.

0:51:37 > 0:51:40And Dermot O'Leary faced his Food Heaven or Food Hell.

0:51:40 > 0:51:42Would he get his Food Heaven -

0:51:42 > 0:51:45raspberries with my millefeuille, vanilla cream and raspberry sauce?

0:51:45 > 0:51:48Or would he get his Food Hell - avocado with a retro classic,

0:51:48 > 0:51:51an avocado and smoked salmon mousse?

0:51:51 > 0:51:54You can find out what he gets to eat at the end of today's show.

0:51:54 > 0:51:58Now it's time for Daniel Galmiche to get create with John Dory.

0:51:58 > 0:51:59And don't adjust your set -

0:51:59 > 0:52:02the stripes on his shirt are supposed to be there.

0:52:02 > 0:52:05- Welcome back, boss. - Thank you.

0:52:05 > 0:52:06St Pierre, which is this, John Dory.

0:52:06 > 0:52:08What are you going to do with it then?

0:52:08 > 0:52:11We're going, first of all, to fillet it and steam it.

0:52:11 > 0:52:13A lot of people don't steam fish any more.

0:52:13 > 0:52:17But St Pierre is one of the fish who really suit that.

0:52:17 > 0:52:20And we're going to do a infusion with lavender honey.

0:52:20 > 0:52:22A little bit of ginger. And chilli in here.

0:52:22 > 0:52:25- You want me to do that? - Yeah.

0:52:25 > 0:52:26Crushed Ratte potatoes.

0:52:26 > 0:52:28We'll talk about those a little later

0:52:28 > 0:52:30cos I know you want to get this fish on.

0:52:30 > 0:52:32And we'll talk about that.

0:52:32 > 0:52:34Ugly fish, people use to say all the time,

0:52:34 > 0:52:36but actually it's a brilliant fish.

0:52:36 > 0:52:38I mentioned, it's literally St Pierre,

0:52:38 > 0:52:40it's named after the patriot saint of fisherman.

0:52:40 > 0:52:43It's got these black marks on there, which he picked it out the water.

0:52:43 > 0:52:44Correct, yeah.

0:52:44 > 0:52:46Saint Peter picking out of the water.

0:52:46 > 0:52:48Part of the defence mechanism.

0:52:48 > 0:52:51- But the French love St Pierre, don't they?- Yes.

0:52:51 > 0:52:53It's a very, very popular fish in France.

0:52:53 > 0:52:58If you put that on a menu, you really likely to sell absolutely everything.

0:52:58 > 0:53:02Here, it's just becoming popular about four, five years ago.

0:53:02 > 0:53:05Cos people thought the fish is so ugly is must be awful to eat,

0:53:05 > 0:53:06and actually...

0:53:06 > 0:53:08Do you think French food's going to come back to the...?

0:53:08 > 0:53:10I think so.

0:53:10 > 0:53:12Cos we've had the trend of Italian food, and everything else.

0:53:12 > 0:53:15I think so. It's about nice, quality produce,

0:53:15 > 0:53:19simple food done with plenty of flavour.

0:53:19 > 0:53:21And I think it will come back, yes.

0:53:21 > 0:53:24There you go, little bit of ginger, we've sliced that up.

0:53:24 > 0:53:25That's one fillet.

0:53:25 > 0:53:29And within one fillet, funnily enough, there's three fillet.

0:53:29 > 0:53:32But they get smaller John Dory - this is quite a big one.

0:53:32 > 0:53:34This one is a big, big one.

0:53:36 > 0:53:39We've got a chilli here. You don't want to season this, do you?

0:53:39 > 0:53:41Just thinly slice these.

0:53:41 > 0:53:42Smaller, tiny Brunoise.

0:53:42 > 0:53:44And infuse with the honey.

0:53:44 > 0:53:48- Brunoise is a nice, small, little dice, then?- Yeah.

0:53:48 > 0:53:51And what it does when it's infused with the honey,

0:53:51 > 0:53:54it lose a bit of the strength, but it keep the flavour of it.

0:53:54 > 0:53:56Which is very nice, it's one that's been brewed a little bit.

0:53:56 > 0:53:59What's the key to filleting a fish? You've made that look so easy.

0:53:59 > 0:54:02- Get somebody else to do it. - Yes.

0:54:02 > 0:54:04Absolutely.

0:54:04 > 0:54:06But a sharp, sharp knife.

0:54:06 > 0:54:08That's the key to it.

0:54:08 > 0:54:11Yeah, and I think knowing exactly where the bones are

0:54:11 > 0:54:14and the way the fish is made.

0:54:14 > 0:54:16- Flexible knife as well. - And flexible.

0:54:16 > 0:54:18Two lovely fillet there

0:54:18 > 0:54:20which we're going to brush with...

0:54:20 > 0:54:22What you doing?

0:54:22 > 0:54:24Infuse...

0:54:24 > 0:54:26Lavender honey you've got in here?

0:54:26 > 0:54:30Yeah, it goes well with it and I like lavender.

0:54:30 > 0:54:33Take that off.

0:54:33 > 0:54:35Why Sichuan pepper, then - cos it's softer?

0:54:35 > 0:54:39Sichuan pepper I think for me is one of the best pepper

0:54:39 > 0:54:42because the flavour, the fragrance is very intense.

0:54:42 > 0:54:44It's been roasted, this one.

0:54:44 > 0:54:47- There you go.- Thank you.

0:54:47 > 0:54:50And therefore the fragrance is there,

0:54:50 > 0:54:52but not the strength, and that's what I wanted.

0:54:54 > 0:54:57Now you see the difference between a normal knife, just show you,

0:54:57 > 0:54:58fillet knife.

0:54:58 > 0:55:00This one doesn't move.

0:55:00 > 0:55:02This one bends.

0:55:02 > 0:55:06That's what you want to use for filleting fish.

0:55:06 > 0:55:07Like this.

0:55:09 > 0:55:11You want me to clean this?

0:55:11 > 0:55:13- Are you wanting me to do these Ratte potatoes?- Yes.

0:55:13 > 0:55:15Which are ideal French potatoes.

0:55:15 > 0:55:17These are hugely famous in France.

0:55:17 > 0:55:19But they don't use many of them in the UK.

0:55:19 > 0:55:21Very firm flesh, a tough yellowy, the flesh.

0:55:21 > 0:55:22That's what a Ratte potato looks like.

0:55:22 > 0:55:24Very, very good flavour, I love it.

0:55:24 > 0:55:26It's R-A-T-T-E, isn't it?

0:55:26 > 0:55:27That's correct, yes.

0:55:31 > 0:55:33A touch of sea salt, a little bit.

0:55:35 > 0:55:38Clingfilm. The reason I put I put clingfilm on,

0:55:38 > 0:55:44I want natural juice of the fillet and not the condensation from the...

0:55:44 > 0:55:47If you don't get it in, you're going to have sushi in a minute.

0:55:47 > 0:55:48Yes, that's right.

0:55:50 > 0:55:52Funnily enough, you can eat...

0:55:52 > 0:55:54LAUGHTER DROWNS OUT SPEECH

0:55:56 > 0:55:58What's next?

0:55:58 > 0:55:59Next I'm going to do that.

0:55:59 > 0:56:02With the Ratte potato, you want a little bit of...?

0:56:02 > 0:56:05A bit of garlic, a little bit of the stem of that.

0:56:05 > 0:56:07Hugely popular, these potatoes in France -

0:56:07 > 0:56:09you go in any supermarket in France

0:56:09 > 0:56:11they've always got Ratte potatoes in.

0:56:11 > 0:56:13Not really in the UK.

0:56:13 > 0:56:17Not too much, you can only buy them in small net of one kilo.

0:56:17 > 0:56:20Yeah, it's quite hard to get hold of.

0:56:20 > 0:56:22Literally you get one net.

0:56:22 > 0:56:24English potatoes go five kilos.

0:56:24 > 0:56:26He's got 42 acres.

0:56:26 > 0:56:30LAUGHTER DROWNS OUT SPEECH

0:56:30 > 0:56:32Another business venture.

0:56:32 > 0:56:34I'll be on the phone straightaway.

0:56:36 > 0:56:38What I've done, which is very unusual...

0:56:38 > 0:56:41- This is brown fish stock. - Yeah, brown fish stock.

0:56:41 > 0:56:44How do you get brown fish stock, then?

0:56:44 > 0:56:45By roasting the bone.

0:56:45 > 0:56:49So we use the bone of the John Dory, mix with some turbot bone,

0:56:49 > 0:56:52turbot because it's very meaty fish, so it give you a great flavour.

0:56:52 > 0:56:56And we roast them like if you do a roast lamb jus,

0:56:56 > 0:56:58pork jus, et cetera.

0:56:58 > 0:57:02I've mentioned a fact that you've just taken over the Vineyard.

0:57:03 > 0:57:05You've taken it over when, October?

0:57:05 > 0:57:08- October last year. - From Mr John Campbell.

0:57:08 > 0:57:09Yeah, that's correct.

0:57:09 > 0:57:13You took it over in October, so you kind of missed the Michelin guide?

0:57:13 > 0:57:17Yes, it's about timing as well, so, yes, because the guide

0:57:17 > 0:57:22go into print generally end of October, so therefore you miss.

0:57:22 > 0:57:26But not content with doing that, you've got a load more opening?

0:57:26 > 0:57:30Yeah, we just bought seven hotel, which we're rebranding.

0:57:30 > 0:57:34It's about wine and California.

0:57:34 > 0:57:37And we're opening a brasserie in each of them called The Wine Press.

0:57:37 > 0:57:39Which is a lovely name, Wine Press.

0:57:39 > 0:57:42And we're going to open a French brasserie

0:57:42 > 0:57:44in each of them.

0:57:44 > 0:57:47- So we will be busy, yes. - Very busy.

0:57:47 > 0:57:49Great fun, so it's OK, I'm having fun

0:57:49 > 0:57:52and we've got a good team of people working hard. Hello, boys.

0:57:52 > 0:57:56LAUGHTER

0:57:56 > 0:57:59- If they're watching. - SPEAKING OVER EACH OTHER

0:57:59 > 0:58:02No, but you know what I mean, it's great.

0:58:02 > 0:58:05It's good.

0:58:05 > 0:58:07It's been six months passed very quickly.

0:58:07 > 0:58:08Let me get a little knife.

0:58:08 > 0:58:11Cos I need to peel these. Do you want these peeled?

0:58:11 > 0:58:12Yes, please.

0:58:12 > 0:58:13The things I do.

0:58:13 > 0:58:15- So we're peeling these. - Yeah.

0:58:15 > 0:58:18These little Ratte potatoes. Great in salads, these, as well.

0:58:18 > 0:58:21I love that in salad, slightly warm is very good.

0:58:21 > 0:58:23And you know what is good with?

0:58:23 > 0:58:26- Vacherin. The French cheese. - Oh, yes.

0:58:26 > 0:58:28And that's more Christmas.

0:58:28 > 0:58:32Yeah, start in November until end of February.

0:58:32 > 0:58:35And slightly warm potato and Vacherin on top of it.

0:58:35 > 0:58:37That's the cheese that you can actually

0:58:37 > 0:58:39bake in the oven in the box and it goes like a little fondue.

0:58:39 > 0:58:41That's right. And it's from my region,

0:58:41 > 0:58:43so that's why I mentioned that, by the way.

0:58:43 > 0:58:46So the lid on. We've got a couple of minutes anyway.

0:58:46 > 0:58:47Tell us about this sauce, then.

0:58:47 > 0:58:50What are you doing with the stock and everything else?

0:58:50 > 0:58:52Brown fish stock,

0:58:52 > 0:58:55it's been really roasted nicely.

0:58:55 > 0:58:58And nice Brunoise.

0:58:58 > 0:59:00The flavour is very intense, very different.

0:59:00 > 0:59:03And it's like a jus, really.

0:59:03 > 0:59:06And on top of the fish, it's really brilliant.

0:59:06 > 0:59:08The thing about stocks is that you can make these then freeze them,

0:59:08 > 0:59:10can't you, really?

0:59:10 > 0:59:13Yeah, we put it in a vacuum pack pouch and we freeze them

0:59:13 > 0:59:15about 100, 200 gram.

0:59:15 > 0:59:17And what about people at home?

0:59:17 > 0:59:19Vacuum-packed pouches.

0:59:19 > 0:59:21No, they just freeze them.

0:59:21 > 0:59:23It can do cubes. You know in your freezer...

0:59:23 > 0:59:26Cubes of that, which is great.

0:59:26 > 0:59:28- Yeah, there you go. - That's lovely.

0:59:30 > 0:59:31We've got the stock.

0:59:31 > 0:59:33- You're reducing that down. - That's it.

0:59:33 > 0:59:36These little Ratte potatoes, like you said, great in salads

0:59:36 > 0:59:37and bits and pieces.

0:59:37 > 0:59:40- You want these finely chopped, these chives, yeah?- That is ready.

0:59:40 > 0:59:42Yeah, finely chopped.

0:59:42 > 0:59:44The reason I whipped the cream for the potatoes,

0:59:44 > 0:59:46it give a bit of lightness.

0:59:46 > 0:59:48I know it's cream and people think cream it's heavy,

0:59:48 > 0:59:50but we need whisk, there's a lot of air

0:59:50 > 0:59:54and that's the reason the molecules of air makes the cream go that way.

0:59:54 > 0:59:57And you mix it with the potato, but you only fold it.

0:59:57 > 0:59:59Potatoes crush with the fork,

0:59:59 > 1:00:01so that's why it's called crushed potato.

1:00:01 > 1:00:04- Crush with a fork. I'll do that. - Do you want to do it?

1:00:04 > 1:00:08- Might as well do it, I've done everything else.- OK, very good.

1:00:08 > 1:00:09Bit of that.

1:00:09 > 1:00:12Do you use much John Dory in your restaurant?

1:00:12 > 1:00:14Yeah, very often. Not on the menu at the moment.

1:00:14 > 1:00:18But like Daniel said, every time you put it on, you always sell out.

1:00:18 > 1:00:22It's one of those fish that people love but don't seem to eat it that often.

1:00:22 > 1:00:23It's a very popular dish.

1:00:23 > 1:00:26Hugely popular in France, but hasn't really caught on yet,

1:00:26 > 1:00:28but it's getting there.

1:00:28 > 1:00:30That fish is nice and cooked.

1:00:30 > 1:00:33What have you got there? That's just the ginger in there?

1:00:33 > 1:00:35Yeah, I put a little bit of ginger.

1:00:35 > 1:00:39We put the honey you just infuse with some chilli.

1:00:39 > 1:00:43So we'll have a really great flavour but not as much strength

1:00:43 > 1:00:45because it's been infused.

1:00:45 > 1:00:49So we lost a little bit of that, that's what we wanted.

1:00:51 > 1:00:54Almost it's like water from the John Dory.

1:00:54 > 1:00:56We got a bit of lime in there.

1:00:56 > 1:00:57Black pepper.

1:00:57 > 1:01:01- A little bit of grated lime, did you put that?- Yeah.

1:01:01 > 1:01:04And you just want to fold that on.

1:01:04 > 1:01:08- It does go nice and light, this, anyway.- Yes.

1:01:10 > 1:01:13You've got tomatoes going into the sauce, yeah?

1:01:13 > 1:01:15Grated lime, a little bit.

1:01:15 > 1:01:17Chives.

1:01:17 > 1:01:19Tomato.

1:01:20 > 1:01:23- There you go. - Put that on the side over here.

1:01:23 > 1:01:25You want the fish just placed on the top?

1:01:25 > 1:01:27- Fish on the top like that. - There you go.

1:01:27 > 1:01:29Thank you very much.

1:01:30 > 1:01:33- Got a bit of chives going in the sauce.- Yeah.

1:01:34 > 1:01:36Looks delicious, that.

1:01:36 > 1:01:38Yeah, it's something I like very much.

1:01:38 > 1:01:40If people can't get those Ratte potatoes,

1:01:40 > 1:01:42you're just looking for...?

1:01:42 > 1:01:44Nice, new potatoes.

1:01:44 > 1:01:45Little baby new potatoes.

1:01:45 > 1:01:47Ayrshire.

1:01:49 > 1:01:52Or Guernsey, or Jersey.

1:01:52 > 1:01:55- On the top. - On the top like this. Yeah, lovely.

1:01:55 > 1:01:56What's the name of that dish then?

1:01:56 > 1:02:00Steam fillet of John Dory with ginger and chilli and honey.

1:02:00 > 1:02:02Crush potatoes with lime.

1:02:02 > 1:02:04In eight minutes.

1:02:10 > 1:02:13It is nice, as he said, absolutely delicious.

1:02:13 > 1:02:15It looks really nice. Have a seat in here.

1:02:15 > 1:02:19You get to try this at quarter past ten.

1:02:19 > 1:02:20Perfect.

1:02:20 > 1:02:22Nice breakfast.

1:02:22 > 1:02:25And it's always better with a French accent, isn't it?

1:02:27 > 1:02:29Get your chops round that John Dory, lad.

1:02:29 > 1:02:31He puts it on anyway.

1:02:31 > 1:02:33He's from Watford really.

1:02:33 > 1:02:34What do you reckon?

1:02:34 > 1:02:36Oh, that's amazing.

1:02:36 > 1:02:39- The ginger, lovely. - Simple?- Wonderful.

1:02:39 > 1:02:41Other fish you can do it with apart from John Dory.

1:02:41 > 1:02:44- Turbot. - Halibut and that kind of fish.

1:02:44 > 1:02:49- White fish.- Yeah, any white, quite meaty fish I think.

1:02:49 > 1:02:50Just a bit unusual.

1:02:56 > 1:02:57Armed with a wok,

1:02:57 > 1:03:01the legendary Ken Hom was ready to do battle against Marcus Wareing,

1:03:01 > 1:03:02but would he be able to cook an omelette

1:03:02 > 1:03:04Oriental-style in less than a minute?

1:03:04 > 1:03:05Take a look at this.

1:03:05 > 1:03:07Let's get down to business.

1:03:07 > 1:03:09It's time now for the omelette challenge.

1:03:09 > 1:03:11Just to remind you how this all works.

1:03:11 > 1:03:13All the chefs that come on to this show battle it out

1:03:13 > 1:03:15against the clock and each other to test how fast

1:03:15 > 1:03:18they can make a very simple three-egg omelette.

1:03:18 > 1:03:21I say simple because we've had such a variety on the board so far.

1:03:21 > 1:03:25Marcus, your last visit here - 35 seconds.

1:03:25 > 1:03:27- Right here. - I used to be on the blue board.

1:03:27 > 1:03:30You used to be on the blue board. Quite a few people above you.

1:03:30 > 1:03:31- Been practising?- No.

1:03:31 > 1:03:32Yes. They're lying.

1:03:32 > 1:03:34Absolutely lying. Ken.

1:03:34 > 1:03:37What's going on here?

1:03:37 > 1:03:40I could have made an omelette, washed up and read a novel.

1:03:40 > 1:03:421 minute, 27 seconds, what's this?

1:03:42 > 1:03:44I'm Chinese.

1:03:44 > 1:03:46But he's going to try a different technique today.

1:03:46 > 1:03:48- He's got his wok ready. - I'm going to use my wok.

1:03:48 > 1:03:50The usual rules apply, you can

1:03:50 > 1:03:52choose what you like from the ingredients in front of you.

1:03:52 > 1:03:55I'll taste them to make sure they're an omelette and not scrambled eggs.

1:03:55 > 1:03:57And you must be three-egg omelette.

1:03:57 > 1:04:00You can use butter, cream, milk, cheese.

1:04:00 > 1:04:02Put the egg away.

1:04:04 > 1:04:07Time starts when I say. It stops as soon as the omelette hits the plate.

1:04:07 > 1:04:10- Are you ready?- BOTH: Yes.- Let's see if they've been practising.

1:04:10 > 1:04:11Three, two, one, go.

1:04:12 > 1:04:14Different ways of making it.

1:04:15 > 1:04:17When was the last time you made an omelette?

1:04:17 > 1:04:18Last time I was on here.

1:04:18 > 1:04:21You're lying. I called the restaurant, it was last night.

1:04:21 > 1:04:22No, it was not.

1:04:24 > 1:04:26He's fast.

1:04:27 > 1:04:29- He's very fast, Ken.- Yes.

1:04:33 > 1:04:35- LAUGHTER - Hurry up.

1:04:37 > 1:04:38Rob, you behave, please.

1:04:38 > 1:04:40One omelette finished here.

1:04:43 > 1:04:44It's not fair.

1:04:44 > 1:04:47When was the last time you did an omelette, Ken?

1:04:47 > 1:04:49Last time I was on here as well.

1:04:49 > 1:04:50LAUGHTER

1:04:51 > 1:04:53A year ago, I believe.

1:04:53 > 1:04:54Yeah.

1:04:56 > 1:04:58Do you think the wok's actually helped?

1:04:58 > 1:04:59Well...

1:04:59 > 1:05:02LAUGHTER

1:05:02 > 1:05:03It didn't help me win, did it?

1:05:03 > 1:05:06Come on, Ken - rugby's going to start in a minute.

1:05:06 > 1:05:09Hurry up.

1:05:09 > 1:05:11- The thing is not hot enough. - You're blaming...

1:05:11 > 1:05:13I blame it on the thing.

1:05:13 > 1:05:15That's all right.

1:05:15 > 1:05:17We actually might be on for a record here.

1:05:17 > 1:05:19Just get it on the plate.

1:05:21 > 1:05:23Salt's going to make all the difference, Ken.

1:05:23 > 1:05:26I know.

1:05:26 > 1:05:27Yay, there we go.

1:05:27 > 1:05:28Not bad.

1:05:29 > 1:05:31Ken first.

1:05:31 > 1:05:33At least I know this one's cooked.

1:05:34 > 1:05:36The colour's nice.

1:05:39 > 1:05:40It's all right.

1:05:40 > 1:05:42Phew.

1:05:45 > 1:05:47That's cooked.

1:05:47 > 1:05:50You don't want to get sick.

1:05:50 > 1:05:52I wouldn't trust that at all.

1:05:52 > 1:05:54That looks cooked.

1:05:54 > 1:05:58That's it. If you don't see me next week, it's because of that.

1:05:59 > 1:06:01I think I'll both let you win.

1:06:01 > 1:06:02Ken.

1:06:02 > 1:06:03Yes.

1:06:03 > 1:06:05Do I move up the ladder?

1:06:06 > 1:06:08Do you think you've moved up?

1:06:08 > 1:06:10- You think you've beaten your time? - Have I moved down?

1:06:10 > 1:06:13- One minute, 27 seconds. - Oh, my God.

1:06:13 > 1:06:16I can tell you it doesn't seem like it, but you have.

1:06:20 > 1:06:22You did it...

1:06:23 > 1:06:27- Oh. - Not a chance, down here.

1:06:27 > 1:06:31Back in the same position. 13 seconds quicker, 1.14.

1:06:32 > 1:06:34- Marcus.- Yes.

1:06:35 > 1:06:36He's moved up.

1:06:38 > 1:06:41- He's definitely been practising. - No.

1:06:45 > 1:06:47You've beaten that.

1:06:50 > 1:06:52Are you level with Stuart Gillies?

1:06:52 > 1:06:54No, you're not, you're down here with James Tanner.

1:06:54 > 1:06:5630 seconds. Not bad, in the top ten.

1:06:56 > 1:06:59- Pretty good effort, I think. - Fantastic.

1:07:02 > 1:07:04Well done, boys.

1:07:04 > 1:07:06With the game season well and truly under way,

1:07:06 > 1:07:10who better than Andrew Fairlie to cook a real treat involving squab.

1:07:10 > 1:07:12On the menu is squab pigeon.

1:07:12 > 1:07:14I know you want to get straight on and do that.

1:07:14 > 1:07:16- Yeah, I'm going to do that. - Describe what it is

1:07:16 > 1:07:19- in a second. - You take these legs off.

1:07:20 > 1:07:25The squab itself is described as a young game birdy sort of thing.

1:07:25 > 1:07:31This one is actually farmed, it's much more tender than a wood pigeon.

1:07:31 > 1:07:36Which... normally wood pigeon I would cook slowly, braise it.

1:07:37 > 1:07:39But this for me is much more tender.

1:07:41 > 1:07:42Much more flavour.

1:07:42 > 1:07:45So I'm going to keep all that for my sauce.

1:07:45 > 1:07:47I'm just going to break this.

1:07:47 > 1:07:48You just remove the crown off then?

1:07:48 > 1:07:50Yeah, just take the crown off.

1:07:50 > 1:07:52I'm just going to remove this wishbone.

1:07:52 > 1:07:55Taking the wishbone out, poultry, if you're going to carve it,

1:07:55 > 1:07:56it just makes is much easier.

1:07:56 > 1:07:58The reason why we're rushing on this bit

1:07:58 > 1:08:00because we actually want to get this on.

1:08:00 > 1:08:03I'm going to toast off the spices, which are...?

1:08:03 > 1:08:09Cinnamon, cloves, coriander and we got some four spice in there as well.

1:08:09 > 1:08:13A bit of salt and a bit of black pepper.

1:08:13 > 1:08:16The whole lot gets put into our blender.

1:08:17 > 1:08:21Very hot pan, I just want to brown the skin of the breast

1:08:21 > 1:08:23and get that straight in the oven.

1:08:25 > 1:08:28Once James has...

1:08:28 > 1:08:31Just season that inside and out.

1:08:31 > 1:08:33While he's doing that.

1:08:33 > 1:08:36Carry on.

1:08:37 > 1:08:38So I'm just going to...

1:08:38 > 1:08:40JAMES MIMICS BLENDER SOUND

1:08:41 > 1:08:44I'll just get it in, we'll do the spice later.

1:08:49 > 1:08:53I'm going to chop these bones which I'm going to use for the sauce.

1:08:55 > 1:08:57Come on!

1:09:07 > 1:09:09Get your bones in as well.

1:09:11 > 1:09:14We've got some spare stuff here.

1:09:16 > 1:09:18That's the ground spice.

1:09:19 > 1:09:20Over there like that.

1:09:22 > 1:09:23Straight in the oven.

1:09:24 > 1:09:26Straight in the oven.

1:09:26 > 1:09:28Is that the James Martin spice...

1:09:28 > 1:09:30Thank you very much.

1:09:31 > 1:09:33Next? It's in now.

1:09:33 > 1:09:36This is James's break-dance moves from last week.

1:09:38 > 1:09:41Just carry on, otherwise I'll leave you to it.

1:09:41 > 1:09:43- Please don't do that. - Exactly.

1:09:43 > 1:09:46What I'm going to do with the legs, I'm going to confit these.

1:09:46 > 1:09:49Normally what would happen is people would normally use them

1:09:49 > 1:09:52for the sauce or make stock or whatever.

1:09:52 > 1:09:55But it's classic confit as you would do for duck.

1:09:55 > 1:09:58Or salmon or anything else nowadays.

1:09:58 > 1:10:00I've got some salt in there.

1:10:00 > 1:10:01Some garlic.

1:10:03 > 1:10:05Also going to put some juniper berry in this as well.

1:10:05 > 1:10:08You'd normally confit the legs to get them nice and tender,

1:10:08 > 1:10:09wouldn't you?

1:10:09 > 1:10:11Yeah, to get it really tender.

1:10:11 > 1:10:14And what we're going to do is crispy these up in a pan

1:10:14 > 1:10:16at the very end.

1:10:16 > 1:10:18So what we're going to have is a contrast between the breast,

1:10:18 > 1:10:23nice and pink, and the confit leg once it's been marinating.

1:10:23 > 1:10:25Now you guys have got something in common, you two.

1:10:25 > 1:10:29You and Simon, cos you're both Roux Scholars.

1:10:29 > 1:10:30That's right.

1:10:30 > 1:10:31You're the first one.

1:10:31 > 1:10:32I was the very first one.

1:10:32 > 1:10:34Simon was...

1:10:34 > 1:10:352003.

1:10:35 > 1:10:39Andy's the granddad, we all look up to him.

1:10:39 > 1:10:42Not that you would know what looking at Simon and I.

1:10:44 > 1:10:46Pink shirt makes you look younger.

1:10:46 > 1:10:48Of course I'm judging on it now.

1:10:48 > 1:10:52- That's right.- And it is the ultimate competition really for chefs.

1:10:52 > 1:10:54When you look at some of the chefs that have come through

1:10:54 > 1:10:55the Scholarship now,

1:10:55 > 1:10:58I mean, some of the best chefs in the country are coming through now.

1:10:58 > 1:11:01I have to say, the competition is probably harder now than it was

1:11:01 > 1:11:04when I first started. The quality's certainly better.

1:11:04 > 1:11:05Yeah, a lot harder.

1:11:05 > 1:11:07Since Simon and I won it.

1:11:07 > 1:11:10There's a sink in the back there if you want to wash your hands.

1:11:10 > 1:11:13- I'll do that.- It's got a food blender in it, but don't worry about that.

1:11:13 > 1:11:14LAUGHTER

1:11:17 > 1:11:19But it does launch a chef's career

1:11:19 > 1:11:23and you get to have work experience in any restaurant you want really.

1:11:23 > 1:11:26Yeah, any three-star Michelin restaurant.

1:11:26 > 1:11:31When Simon and I won it, it was only it was just in France.

1:11:31 > 1:11:33Mine was Europe.

1:11:33 > 1:11:34I went to Spain.

1:11:34 > 1:11:36I got the cheaper version, I got France.

1:11:36 > 1:11:38Confit the legs.

1:11:38 > 1:11:41We got just some duck fat in there which we're going to warm.

1:11:44 > 1:11:46And I have some...

1:11:48 > 1:11:51Those legs, if you're doing duck, it's 24 hours.

1:11:51 > 1:11:52These, I take it's a lot less.

1:11:52 > 1:11:54These, an hour is plenty for that.

1:11:54 > 1:11:57You can see already the flesh has firmed up.

1:11:57 > 1:12:00It's taken on the seasoning from the garlic, the juniper, the bay leaf.

1:12:02 > 1:12:05So we're going to just pop them into the fat.

1:12:05 > 1:12:09And that will reduce, have them slowly cooking away there

1:12:09 > 1:12:12probably for about an hour.

1:12:12 > 1:12:14This is the green kale.

1:12:17 > 1:12:20What we're going to do is make a...

1:12:20 > 1:12:22Forgot about that.

1:12:22 > 1:12:24That's some port.

1:12:26 > 1:12:29Just going to flame that.

1:12:29 > 1:12:31Now he's just showing off.

1:12:31 > 1:12:34Now you're just showing off with fireworks and everything else.

1:12:34 > 1:12:37There we're just gently cooking fat.

1:12:37 > 1:12:38You don't boil it, do you?

1:12:38 > 1:12:41No, just keep it round about 80 degrees is perfect.

1:12:41 > 1:12:43Leave them in there for an hour.

1:12:43 > 1:12:44And then you can preserve them.

1:12:44 > 1:12:47What we've got here is something we did earlier this morning.

1:12:49 > 1:12:51That's the duck fat set.

1:12:51 > 1:12:53I'm just going to put them skin side down in there.

1:12:53 > 1:12:55But you can keep them in the fat...

1:12:57 > 1:13:00..generally for a couple of weeks or six months if you want.

1:13:03 > 1:13:06This comes out, this is the kale.

1:13:06 > 1:13:08Tell us about Gleneagles, then.

1:13:08 > 1:13:11I visited there the first time earlier this year,

1:13:11 > 1:13:14and I actually just thought it was a hotel with a golf club.

1:13:14 > 1:13:17It's a complex, it's everything really.

1:13:17 > 1:13:19It's a huge resort.

1:13:19 > 1:13:22People think Gleneagles Hotel is a little country house hotel

1:13:22 > 1:13:25in the north of Scotland, but no, it's massive.

1:13:25 > 1:13:28We've got the Ryder Cup which is coming in 2014,

1:13:28 > 1:13:30which is a huge event.

1:13:30 > 1:13:32It's got everything.

1:13:32 > 1:13:36Mountain biking, falconry, it's got one of the best spas in the UK.

1:13:37 > 1:13:41What I'm going to do here, I've got some ceps.

1:13:41 > 1:13:44And we got some of the best wild mushrooms in the country.

1:13:44 > 1:13:47I'm just going to put them on to roast.

1:13:47 > 1:13:50I've also got here what they call pied de mouton.

1:13:50 > 1:13:52Or hedgehog mushrooms.

1:13:52 > 1:13:56These all grow round the golf course.

1:13:56 > 1:13:57Hedgehog mushrooms.

1:13:57 > 1:14:00Hedgehog mushrooms. I've cleaned these up.

1:14:00 > 1:14:03They've got little hair on the bottom that I've just scraped off.

1:14:03 > 1:14:06They're a little bit bitter, so just clean them off.

1:14:06 > 1:14:09Andy, why don't they call them sheep's foot?

1:14:09 > 1:14:11As a direct translation.

1:14:11 > 1:14:14Pied de mouton? I don't know actually.

1:14:14 > 1:14:17Maybe they look like sheep's feet or something.

1:14:17 > 1:14:19It's good enough reason to say that, yeah.

1:14:19 > 1:14:22I'm sure somebody will write in and correct me.

1:14:22 > 1:14:25You got the legs there, you just want colour in, is that right?

1:14:25 > 1:14:28Yeah. Till the skin is nice and crispy.

1:14:30 > 1:14:33I'll leave those to one side for you.

1:14:33 > 1:14:35The little squab, would you cook all game like that

1:14:35 > 1:14:38particularly the way you're cooking this pigeon?

1:14:38 > 1:14:40Yeah, you can do.

1:14:40 > 1:14:42With game birds as well, what people tend to do is just get

1:14:42 > 1:14:46rid of the legs cos they're sinew and there's not much fat in them.

1:14:46 > 1:14:49But I like to cook them like that. So we can serve the whole leg.

1:14:49 > 1:14:51I love the texture of the confit leg.

1:14:53 > 1:14:55Just the sauce happening here.

1:14:55 > 1:14:57I'll go check on the...

1:14:59 > 1:15:00That looks pretty good to me.

1:15:00 > 1:15:02Just had about five and a half minutes.

1:15:02 > 1:15:03Five and a half.

1:15:06 > 1:15:07Another 30 seconds.

1:15:07 > 1:15:10Take your sauce and I'm going to pass it through there.

1:15:10 > 1:15:12Reduce that down for you.

1:15:13 > 1:15:16Ceps and the hedgehog mushrooms, I'm just going to cook them down.

1:15:16 > 1:15:20And the blanched kale that you did, I'm just going to mix that together.

1:15:22 > 1:15:27And let me have a look at this squab.

1:15:27 > 1:15:29Take that one out the oven for you.

1:15:31 > 1:15:32There you go.

1:15:35 > 1:15:37That's fine.

1:15:37 > 1:15:39Let me just take that off and rest it.

1:15:40 > 1:15:42There you go.

1:15:46 > 1:15:50Again, with most birds we're going to leave that to rest.

1:15:50 > 1:15:52Just so we don't lose too much juice.

1:15:56 > 1:15:59That's ceps and mushrooms starting to roast there.

1:15:59 > 1:16:02So that will have a beautiful nutty flavour.

1:16:02 > 1:16:05The kale I've cooked, have you just blanched this?

1:16:05 > 1:16:06Yeah. Just blanch it.

1:16:06 > 1:16:09And then we're just going to finish cooking it.

1:16:09 > 1:16:11See the nice colour of the mushrooms there?

1:16:11 > 1:16:13We're going to put some kale into there.

1:16:13 > 1:16:14Again, I'm like you,

1:16:14 > 1:16:16a little bit of butter.

1:16:19 > 1:16:21- A bit more. - Exactly.

1:16:21 > 1:16:23Since when did a little...?

1:16:23 > 1:16:27He's coming back, Simon. That's the way to do it.

1:16:27 > 1:16:30We're just going to give that a minute while that sauce reduces.

1:16:30 > 1:16:31We're ready.

1:16:31 > 1:16:34- Get rid of this. - Let's go.

1:16:38 > 1:16:41The sauce is ready.

1:16:41 > 1:16:43I'll get that on a plate for you.

1:16:43 > 1:16:46I'm just going to take this mushroom...

1:16:46 > 1:16:49- I'll get everything else ready for you.- OK, brilliant.

1:16:49 > 1:16:51I'm just going to cut down the centre bone there.

1:16:55 > 1:16:58We've taken the wishbone, it's much easier to...

1:17:02 > 1:17:04..carve the bird.

1:17:05 > 1:17:06Just pull that off.

1:17:10 > 1:17:12Do you want that flashing again?

1:17:12 > 1:17:13Yeah, give it a second.

1:17:13 > 1:17:17Probably another minute in the oven would have been perfect.

1:17:22 > 1:17:24I'm just going to take that off.

1:17:24 > 1:17:27I'll look after that while you can plate up.

1:17:27 > 1:17:29Let me just take that bone off.

1:17:34 > 1:17:36Perfect.

1:17:36 > 1:17:39And you want some of this powder...?

1:17:39 > 1:17:42Yeah, just season that a little bit with some more spice.

1:17:48 > 1:17:49Ceps as a garnish on the side.

1:17:50 > 1:17:52That's ready for you.

1:17:52 > 1:17:55So there's the...

1:17:55 > 1:17:56crispy legs.

1:17:58 > 1:17:59Spiced breasts.

1:18:00 > 1:18:02And the sauce is done.

1:18:06 > 1:18:08Perfect. Thank you.

1:18:08 > 1:18:10It's all seasoned and ready.

1:18:10 > 1:18:13There's our port sauce.

1:18:13 > 1:18:16Game is such a predominant part of your menu,

1:18:16 > 1:18:19but especially Scottish menus now

1:18:19 > 1:18:20as it comes into season.

1:18:20 > 1:18:23This is us now getting properly into the game season.

1:18:23 > 1:18:26Grey leg partridge. Roast grouse.

1:18:26 > 1:18:28Remind us what this again.

1:18:28 > 1:18:32Here we have the roast squab with spices, confit leg,

1:18:32 > 1:18:35wild mushrooms and curly kale.

1:18:35 > 1:18:36I told you he's a genius.

1:18:42 > 1:18:44I have to say, it looks fantastic.

1:18:44 > 1:18:50I know it tastes fantastic, because I had it for breakfast this morning.

1:18:50 > 1:18:53Dive into that. I don't know where you start really.

1:18:53 > 1:18:55Thank you. Where do you suggest?

1:18:55 > 1:18:57The 20 quid worth of mushrooms, or wherever.

1:18:57 > 1:19:00Yeah, now I know what you do at golf courses,

1:19:00 > 1:19:02you just go round picking the mushrooms.

1:19:02 > 1:19:04It tastes delicious.

1:19:04 > 1:19:06Like you say, all game you can do like that,

1:19:06 > 1:19:08- particularly feathered game. - Yep.

1:19:08 > 1:19:11Do it that way. Confit the legs. It's a great way of doing it.

1:19:11 > 1:19:13Confit the legs, just roast the breast. Just nice and simple.

1:19:13 > 1:19:15I think that spice at the end just gives it that little

1:19:15 > 1:19:18- bit of autumnal seasoning to it. - It really does.

1:19:18 > 1:19:20Spice is great if you've got a blender to do it with.

1:19:20 > 1:19:24You're not getting any of this, it's coming down this way.

1:19:27 > 1:19:29That really was stunning.

1:19:29 > 1:19:33Dermot O'Leary is no stranger to the ups and the downs of live TV.

1:19:33 > 1:19:35Tell me about it, I know how he feels.

1:19:35 > 1:19:38But would the uncertainty of facing his Food Heaven or Food Hell

1:19:38 > 1:19:40prove too much?

1:19:40 > 1:19:42The tension was rising, so what did he get?

1:19:42 > 1:19:45Everyone in the studio has made their minds up.

1:19:45 > 1:19:46Just to remind you,

1:19:46 > 1:19:49Food Heaven would be this delicious pile of raspberries which

1:19:49 > 1:19:51could be transformed into a French classic, a millefeuille.

1:19:51 > 1:19:53A pastry of a thousand layers.

1:19:53 > 1:19:55Alternatively it could be the old avocado here.

1:19:55 > 1:19:57- It looks nice there. - It does.

1:19:57 > 1:19:58Apart from the gelatine.

1:19:58 > 1:20:00And this stuff, which you hate, gelatine.

1:20:00 > 1:20:03I like it when it's in its own place like in a pork pie

1:20:03 > 1:20:07or in a dessert, but it's just sort of went with that congealing bit.

1:20:07 > 1:20:10It could be transformed with that and a smoked salmon mousse.

1:20:10 > 1:20:12How do you think these lot decided?

1:20:12 > 1:20:14I've been doing a lot of work behind the scenes

1:20:14 > 1:20:17while the Two Fat Ladies have been on, I think I might swing it.

1:20:17 > 1:20:19I think you have actually.

1:20:19 > 1:20:22One person did decide to go for Food Hell and that was our caller.

1:20:22 > 1:20:25Everybody else chose Food Heaven.

1:20:25 > 1:20:26First thing we're going to do,

1:20:26 > 1:20:31if I can get you boys to make the cream for this.

1:20:33 > 1:20:35Sweetened cream.

1:20:35 > 1:20:36Double cream of course.

1:20:36 > 1:20:38Cos those people that watch this show know

1:20:38 > 1:20:40I like my double cream and butter.

1:20:40 > 1:20:43When I'm buying cream, should I go double over single?

1:20:43 > 1:20:47I always buy double cream. Double cream's 48% fat.

1:20:47 > 1:20:50We're the only country in the world that does 48% fat.

1:20:50 > 1:20:53That's why we have the highest heart problems.

1:20:53 > 1:20:56This is fantastic, double cream, and we've got vanilla,

1:20:56 > 1:20:58and we've got some caster sugar.

1:20:58 > 1:21:00This is going to sweeten up our cream.

1:21:00 > 1:21:03Next for our puff pastry, this is all butter.

1:21:03 > 1:21:05- All-butter puff pastry. - Oh, dear god.

1:21:05 > 1:21:08You must have all-butter puff pastry.

1:21:08 > 1:21:11Always check the label from the supermarket if you're buying it.

1:21:11 > 1:21:14If you're making it, it's got to be made with butter and not margarine.

1:21:14 > 1:21:16It doesn't taste the same as

1:21:16 > 1:21:20the French dish and you're going to ruin it by putting...

1:21:20 > 1:21:22anything else other than butter in it.

1:21:22 > 1:21:26When you get vanilla pods, is that's what you do, deseed them like that?

1:21:26 > 1:21:27Just cut it in half,

1:21:27 > 1:21:30and then I've scraped out the inside of the actual vanilla pod.

1:21:30 > 1:21:31But you can keep...

1:21:31 > 1:21:33Keep the pods and infuse it into sugar.

1:21:33 > 1:21:36Vanilla sugar. Just stick it into a pot of caster sugar.

1:21:36 > 1:21:38- It makes the most amazing sugar. - Wonderful.

1:21:38 > 1:21:39Great with coffee.

1:21:39 > 1:21:42- I love vanilla coffee.- That's it. - Oh, is that's what it is?

1:21:42 > 1:21:44You put a little bit of that into your coffee

1:21:44 > 1:21:45and you've got vanilla flavour.

1:21:45 > 1:21:48It's really, really simple. But vanilla, when you're buying it,

1:21:48 > 1:21:50make sure you buy it with the big, fat pods.

1:21:50 > 1:21:52Called Bourbon vanilla, it's from Madagascar.

1:21:52 > 1:21:55You don't want to get it when the pods are dry.

1:21:55 > 1:21:57Would you get essence or extract?

1:21:57 > 1:21:59Extract is the one, essence is the chemical.

1:21:59 > 1:22:01Extract is the one you go for.

1:22:01 > 1:22:03You're going to make a sauce here.

1:22:03 > 1:22:04This is a sauce, not a coulis.

1:22:04 > 1:22:06Fresh raspberries are going to go in.

1:22:06 > 1:22:09Icing sugar cos we're not going to cook this.

1:22:09 > 1:22:13Normally recipes will tell you to cook the coulis,

1:22:13 > 1:22:15the fact that it draws out more of the liquid.

1:22:15 > 1:22:17But you end up with a jam-flavoured sauce,

1:22:17 > 1:22:20- not this fresh flavour that you get. - A bit of lemon in there?

1:22:20 > 1:22:21A bit of lemon, just to spice it up.

1:22:21 > 1:22:24We're going to blend that and pass it through a sieve.

1:22:24 > 1:22:25Our puff pastry here,

1:22:25 > 1:22:28- you can almost see the little layers of butter in there.- Yeah.

1:22:28 > 1:22:31All we're going to do now is just trim this pastry.

1:22:31 > 1:22:33How long will this dish take to make?

1:22:33 > 1:22:35About 20 minutes, something like that.

1:22:35 > 1:22:37Not very long.

1:22:38 > 1:22:41Just takes longer when you've got these lot, know what I mean.

1:22:43 > 1:22:45We're just going to trim this up.

1:22:45 > 1:22:48It's important with pastry you trim it with a sharp knife.

1:22:48 > 1:22:50Particularly puff pastry.

1:22:50 > 1:22:51Don't worry about that round here.

1:22:51 > 1:22:53Purely the fact that it's going to rise up.

1:22:54 > 1:22:57You want the edges to rise up nice and evenly.

1:22:57 > 1:22:59There we go. Trim that off there.

1:23:01 > 1:23:04And you can roll this out again, utilise that again if you wish.

1:23:04 > 1:23:08Makes great cheese straws, that, as well. Fold this over.

1:23:08 > 1:23:10Press that part, fold it back over.

1:23:10 > 1:23:11You got a split down the middle.

1:23:11 > 1:23:13Follow that line.

1:23:13 > 1:23:15And cut it down here.

1:23:15 > 1:23:18When I worked in France, a pastry chef told me

1:23:18 > 1:23:21don't cook it like that, turn the pastry over.

1:23:22 > 1:23:24- How come?- Then it will rise up nice and evenly.

1:23:24 > 1:23:27Otherwise it will rise up like a dome. Rise it like that.

1:23:27 > 1:23:30Then you take some icing sugar.

1:23:30 > 1:23:32And you put plenty of icing sugar on the top.

1:23:32 > 1:23:35Normally when you're making puff pastry or cooking puff pastry,

1:23:35 > 1:23:36you normally egg-wash it.

1:23:36 > 1:23:39If you put icing sugar on, it makes it taste so much better,

1:23:39 > 1:23:41but also looks so much better

1:23:41 > 1:23:43cos it creates a lovely glaze with it.

1:23:43 > 1:23:46And you go this the same when you're making scones and stuff like that.

1:23:46 > 1:23:48In your baking mode on a Sunday.

1:23:48 > 1:23:51It's interesting. It's one thing I'd love to do more of,

1:23:51 > 1:23:54is desserts, but it's one thing that gets neglected cos when you

1:23:54 > 1:23:57have friends round for dinner it's always such a lazy thing to do.

1:23:57 > 1:23:58- Cheese board.- Exactly.

1:23:58 > 1:24:00Do a cheese board.

1:24:00 > 1:24:03- Look at that. - That looks wonderful.

1:24:03 > 1:24:05Give it a quick wipe down.

1:24:05 > 1:24:07Pop that into the fridge before you cook it.

1:24:07 > 1:24:10Ideally this wants to sit in the fridge for roughly around

1:24:10 > 1:24:1320 minutes, something like that. Just to let it...

1:24:13 > 1:24:16Just loosen up a little bit before we bake it in the oven.

1:24:16 > 1:24:19Goes in there, 200 degrees centigrade, that's 400 Fahrenheit.

1:24:19 > 1:24:21It's magic, this show, I love it, look at that.

1:24:21 > 1:24:23And we got one that we got in here.

1:24:23 > 1:24:26Now what I'm going to do first of all before we do anything is

1:24:26 > 1:24:27take this puff pastry here.

1:24:27 > 1:24:30- That's not glaze on that. - This is the sugar,

1:24:30 > 1:24:32but what we're going to do is slice this through.

1:24:32 > 1:24:34Here's where I come out a cropper.

1:24:34 > 1:24:36You've absolutely gone through that.

1:24:36 > 1:24:38Straight through there. We take this beat out.

1:24:38 > 1:24:41I need to eat that bit surely.

1:24:41 > 1:24:44- Thanks, dude. - There you go.

1:24:44 > 1:24:45I love it.

1:24:45 > 1:24:47And dust this bit with icing sugar.

1:24:47 > 1:24:49Oh, you can just taste the butter there, it's wonderful.

1:24:49 > 1:24:51Feel the calories.

1:24:51 > 1:24:52Yeah.

1:24:52 > 1:24:54Kitchen pickers wear big knickers, Dermot.

1:24:54 > 1:24:56LAUGHTER

1:24:59 > 1:25:01This sits on there. Under the grill.

1:25:01 > 1:25:04That would be great. We have a bit clean down as well.

1:25:04 > 1:25:06Do you enjoy it when you order them around?

1:25:06 > 1:25:07Of course he does.

1:25:07 > 1:25:10They spend their lives doing it to the chefs,

1:25:10 > 1:25:13I get a phone call from them saying, "Please tell them to do this."

1:25:13 > 1:25:15That gets put under the grill.

1:25:15 > 1:25:17Shut the oven door, otherwise it won't work.

1:25:19 > 1:25:20Brilliant.

1:25:20 > 1:25:22Next, we've got our cream nicely done here.

1:25:22 > 1:25:25And then we can literally start to assemble this up.

1:25:27 > 1:25:30Slice this through again.

1:25:30 > 1:25:32I make two rows.

1:25:32 > 1:25:35You can grab your cream now.

1:25:36 > 1:25:38Why is that one under the grill?

1:25:38 > 1:25:40Wait a second.

1:25:40 > 1:25:42Just summer gluttony is what this is.

1:25:42 > 1:25:44Look at that.

1:25:44 > 1:25:46That's about 500 calories

1:25:46 > 1:25:48- on this bit. - It's beautiful.

1:25:48 > 1:25:51And then we grab some raspberries and we're going to pile these...

1:25:51 > 1:25:54That counters it all out cos they're so healthy.

1:25:55 > 1:25:57This is your five a day, one of your five a day.

1:25:57 > 1:26:00Would these be good Scottish raspberries?

1:26:00 > 1:26:02These would be good Scottish raspberries.

1:26:02 > 1:26:05You know why Scotland's famous for raspberries, they used to have a

1:26:05 > 1:26:08train in the 1950s that used to run from Fife to Covent Garden,

1:26:08 > 1:26:10- supplying south of England with raspberries.- Are you serious?

1:26:10 > 1:26:13We supply England with the best things.

1:26:13 > 1:26:15It's the climate...

1:26:15 > 1:26:17Unfortunately but it is a dying-out thing

1:26:17 > 1:26:20because they're using or rather too many people are buying fresh

1:26:20 > 1:26:23fruit from abroad, and it's such a shame, so we need to support...

1:26:23 > 1:26:25- Back to the seasonality thing. - Exactly.

1:26:25 > 1:26:27So then we take another piece of our...

1:26:27 > 1:26:29pastry over the top like that.

1:26:29 > 1:26:3230 seconds off the glazed one.

1:26:32 > 1:26:33- No problem.- Oh, my word.

1:26:35 > 1:26:36There you go.

1:26:36 > 1:26:39And if you can get some fresh raspberries over that piece

1:26:39 > 1:26:41that Bryn's going to do.

1:26:41 > 1:26:45- This is like a proper birthday thing really, isn't it?- Yeah.

1:26:46 > 1:26:49Yeah, just stick a candle in the top.

1:26:49 > 1:26:5150 quid.

1:26:53 > 1:26:56Fresh raspberries, if you can put some raspberries on the top.

1:26:56 > 1:26:59- There you go. - CLICKING

1:26:59 > 1:27:01Oh, no, the gas is one. Can you hear that click?

1:27:01 > 1:27:04That always happens at home whenever I put anything on the pan.

1:27:04 > 1:27:05A bit of that.

1:27:05 > 1:27:08Some more on top of there.

1:27:08 > 1:27:09Can I do anything?

1:27:09 > 1:27:11Can you do anything?

1:27:11 > 1:27:14- You can get a spoon ready cos you're about to eat this.- Done.

1:27:14 > 1:27:17I'll need that. Thanks.

1:27:19 > 1:27:22None of these drawers seem to work.

1:27:22 > 1:27:26Where do you guys keep the spoons around here?

1:27:26 > 1:27:28They're over there.

1:27:28 > 1:27:29Thank you.

1:27:30 > 1:27:32Pile that on the top.

1:27:32 > 1:27:34- Bryn, you do the honours. - Am I going to cut it?

1:27:34 > 1:27:36- Yeah, nice slice of that. - Good luck.- Grab a knife.

1:27:36 > 1:27:39- I'll get the wine out of the fridge. - How big do you want it?

1:27:39 > 1:27:42- Guys, bring the glasses over please. - Healthy. Oh, that's amazing.

1:27:47 > 1:27:48Don't destroy it.

1:27:49 > 1:27:51Do you want this bit?

1:27:52 > 1:27:53Yeah.

1:27:54 > 1:27:56Just a small one, there you go.

1:27:56 > 1:28:00That raspberry sauce smells incredible.

1:28:03 > 1:28:04That is...

1:28:06 > 1:28:08That is absolute heaven.

1:28:08 > 1:28:10- It really is. - Happy with that?

1:28:10 > 1:28:13- That's the whole idea of it. - Cos the pastry's so light.- Yeah.

1:28:17 > 1:28:21You've got to try that at home with some delicious Scottish raspberries.

1:28:21 > 1:28:23That's all we've got time for on today's Best Bites.

1:28:23 > 1:28:25If you want to have a go at any of the recipes you've

1:28:25 > 1:28:28seen on today's programme, you can find them all on our website.

1:28:28 > 1:28:31Just click on to bbc.co.uk/recipes.

1:28:31 > 1:28:33There really is something for everyone.

1:28:33 > 1:28:35So what you waiting for?

1:28:35 > 1:28:38Have a great weekend and happy cooking.

1:28:38 > 1:28:41Subtitles by Red Bee Media Ltd