Episode 101 Saturday Kitchen Best Bites

Good morning. Get ready for some of the best cooking to be seen on TV.

This is Saturday Kitchen Best Bites.

Welcome to the show.

We've got some keen chefs ready to cook for some very peckish

celebrity guests this morning.

John Torode stuffs a loin of pork with lemon and herbs,

wraps it in pancetta and serves it with a tasty parsnip puree.

Talented Frenchman Daniel Galmiche shares his original

take on the perfect fish lunch.

He steams John Dory with ginger, chilli and honey

and serves it with some amazing lime crushed potatoes.

Direct from Gleneagles, Andrew Fairlie gets gamey with a squab -

a special pigeon from France - and shows us

why he deserves his two Michelin Stars.

He roasts the pigeon breasts and confits the legs

and serves it with curly kale and ceps.

Dermot O'Leary faces Food Heaven or Food Hell.

Would he get his Food Heaven, raspberries,

with my raspberry millefeuille with vanilla cream and a raspberry sauce?

Or would he get his dreaded Food Hell,

avocado, with a retro classic, avocado and salmon mousse?

Find out what he gets to eat at the end of the show.

First up Tom Kitchin showcases some Scottish scallops and makes

one of the best starters you're ever likely to set your eyes on.

-Great to have you on the show.

-Thank you.

-I love your food.

-It's simple Scottish, British fare.

-That's right, yeah.

No, really proud of the ingredients we've got in Scotland,

but using the French techniques I learned in France.

You need to get this in the oven.

This is the finished article, we need to get them in the oven.

Straight in the oven.

This is quite a hot oven - 450 degrees Fahrenheit.

-That's about 225 degrees centigrade.

-That's right.

-Eight minutes.

-Hopefully that's going to work out perfectly.

We're going to... I'm going to make the sauce now.

I'm going to chop the shallots.

I'm going to do this julienne thing.

Julienne, which is fine strips of vegetables and that's going to

go on the bottom of the scallop shell once we've taken the scallops out.

Although it's a fantastic Scottish ingredient,

it's a very French way of cooking this.

Exactly, it typifies everything about my cooking. Having trained with

all the top French chefs, I'm now using the techniques that

-I learned but using Scottish produce.

-Yeah.

There you go. We're going to slice these.

This has got a nice sauce to go with it.

Yeah, this is a white wine sauce, so it's very, very simple.

We're going to sweat off the shallots.

Your way to make white wine sauce, people think with flour,

-you don't need to do any of that.

-No, we don't use any flour any more.

It's too heavy and too old-fashioned.

We want to keep it a little bit lighter.

We're going to sweat off the shallots there.

A little touch of salt.

Then we're going to add some Vermouth -

Noilly Prat or some dry Martini if you have it at home.

-A little bit of fish stock and reduce that down until it's dry.

-Right.

Fish stock - you can buy your fish stock now.

They do that fish stock in little cartons in supermarkets.

Yeah, and it's good. If not, make it yourself.

It's very simple, literally put the fish bones in, 20 minutes

-and strain it off.

-Lovely.

In with the Noilly Prat.

What I do is equal quantities as well,

so we've got that lovely combination.

Fish stock in.

I'm going to turn that up full blast

and we're going to reduce that right down.

The last time you were on here you just,

you were about to launch your new cookbook.

-That's again taking the same ethos with it, is it?

-Definitely.

This is one of the dishes from the cookbook. It's nice and simple.

-Had to get that in.

-Yeah. It's a great dinner party dish, isn't it?

People can do this at home and have it all prepared in the fridge,

then when the guests come just stick the scallops in the oven.

You can change the filling.

I'm sure Atul could come up with something

with a bit more spice in it.

-I like to use lime, cumin, mint, coriander, ginger.

-To do scallops?

-Yeah. They work really well.

-Mint as well?

-Mint really works well.

We're going to open the scallops now.

You open them with a table knife, not a chef's knife.

No, that's going to ruin your knives.

We've got a table knife. There's a muscle here on the right-hand side,

so we drag the knife against the top of the shell

and as it cuts through the muscle, the scallop will spring open like so.

These are hand-dived scallops.

Hand-dived by my friend Robert on the Isle of Orkney.

I went up to meet him, I went out diving with him, it was unbelievable.

Come on, I've been up to Scotland and I've literally...

I thought they'd go out about 15 miles out

and go deep sea diving to these things.

This guy that I was interviewing,

he had the masks on and everything, the tank,

he looked like Man From Atlantis.

The shoreline was here, bit of sand, he walked out like that...

Stuck his hand in and pulled out a scallop.

-They're not going to give all the secrets to the English.

-That was it.

I thought they were doing that, yeah.

Foreigner on their turf. But they are better hand-dived.

There's no comparison. They've got to be hand-dived.

They're absolutely stunning. When they come into the restaurant,

we have great difficulty opening the scallop, it's so fresh.

-Never buy frozen ones if you can help it.

-Definitely not.

They're a bit like a sponge - they absorb all the water in there.

Definitely. I'm just going to rinse that off.

Once you finish those vegetables, James, and get them cooked...

Bit of oil in there.

We're going to go in there.

-That's it. Lovely.

-Get them fried off. Lovely.

-These are just chopped carrots and leeks, that's all it is.

-Exactly.

Keep the flavours delicate.

You can put anything you want in there. Seasonal just now,

you could maybe put a bit of samphire or broad beans or...

-Fennel, which I love.

-Fennel, yeah, that would go fantastically well.

I mentioned Pierre Koffmann, the great Pierre Koffmann.

-The great Pierre Koffmann.

-Still trying to get him on the show.

-He was in for dinner last week.

-Was he?

I'm still trying to get him on the show.

You're going to be doing a pop-up restaurant for him.

Yeah, which is a bit daunting, going back in the kitchen with him.

We're doing... He's been asked to bring La Tante Claire to Selfridges.

He's going to be open for two weeks,

so anyone who has never had the experience of eating at

La Tante Claire should certainly go onto Selfridges' website

and try to get a table booked.

Tante Claire was one of THE most famous restaurants in the world...

-Without a shadow of a doubt.

-..back in the late '80s, early '90s.

You look at the chefs today, how many chefs with the top restaurants these

days did their training with Pierre Koffmann back at La Tante Claire.

I'm adding my cream to my Vermouth and fish stock that I'm reducing.

So double cream, is this?

Yeah, a little double cream

and that's going to help thicken it up there lovely.

Vegetables are thickening up.

Right, this is just a little puff pastry here, which I'm rolling out.

This is used to seal our shells, this one.

It's a very clever dish, this. It's a very clever dish.

Like we said earlier, you can use whatever you like inside

and get those flavours going.

So we'll just literally cut these.

You want these about a centimetre and a half, something like that?

-Yeah.

-Just nice and simple.

We've got the vegetables sweated off.

I'm just going to pop the leeks

and the carrots in the bottom of the dish, like so.

Stick that over there.

Now you literally just wash these slightly,

just in a little bit of water.

Almost rinse them in cold water, get rid of any grit.

Exactly.

As you can see, the cream's starting to thicken up lovely.

We're going to put in a little bit of grain mustard

to give it another flavour...

like so.

And a little bit of dill. Dill, like fennel,

it's a herb that goes fantastically well with any shellfish.

It's this cooking in a parcel that's good,

cos it holds in all the flavour.

It keeps it nice and light, texture-wise.

Yeah, it's like...nothing can escape, flavour-wise.

The Italians and the French do it in salt as well.

That lovely sea bass in rock salt.

-Then modern, fancy chefs do it in bags now.

-Yeah.

LAUGHTER

My mother does it in newspaper.

LAUGHTER

It still works exactly the same.

Our sauce is thickened up now, which is lovely.

We're going to spoon that lovely, creamy sauce

and it's got the sweetness of the...

Right, lid on.

OK, we've got all the lovely sauce and scallops in there,

make sure we get the right shell.

Just to remind you, in there you've got the sauce, the dill,

a little mustard in the sauce. Lid on.

-The raw scallops.

-Raw scallops. That's the secret.

This is the stage you take it to

if you were doing this for a dinner party.

You just have it all ready with the pastry around, guests come in,

just finish the canapes and their little glass of champagne,

sitting down for their starters.

-At this point, like you say, you can put it in the fridge now.

-Exactly.

Now all we're going to do is bake that in the oven

for eight to ten minutes depending on the size of the scallops.

-I'll get you the one out there. Leave that on the side.

-Lovely.

You get your seaweed ready.

Literally about eight minutes, something like that. Look at those.

Whoa. Fantastic.

-Brilliant. They look so great as well.

-Oh, stunning.

I'm going to decorate... I'm going to place...

The scallop's going to wobble if you don't put something underneath.

So you just get some seaweed.

Yeah, because we're close to the seaweed where I come from.

This is very hot, so don't try that at home.

-You could use salt or something like that.

-Yeah, salt would be great.

All you're going to do is...

The real wow factor for your guests

and then you're just going to open the shell. Then look at that.

You've got that lovely scallop dish there.

Baked scallop with all the sauce and all the cooking juice.

Tom, you're a star. Remind us what that dish is again.

So it's baked hand-dived scallops from Orkney

with white wine and grain mustard sauce.

-It's as simple as that.

-Thank you.

I have to say, the smell, as soon as you open that up, is just fantastic.

Scallops, there you go.

It looks like something out of The Little Mermaid.

-Amazing.

-There you go, dive into that.

The secret of this dish is hand-dived scallops.

Yeah, it's got to be hand-dived.

We don't want to use any dredged scallops. It's a big no-no.

Fish suppliers will actually provide them in the shell,

actually cleaned, and the shell's put back together.

Yeah, you can order the scallops from a good fish supplier.

Often in the supermarkets you just get the scallop loose, really.

-What do you think of that?

-Wow! Amazing!

-I've never had scallops before.

-Really? Really?

So this is my first time and they are delicious.

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

But that's the secret, pastry round the edge, great dinner party dish.

Yeah, great. And use your imagination. You can put any sauce in there you want.

What a great way to use the scallop shells.

Coming up, I'll be pan frying halibut for Being Human actress

Lenora Crichlow, after Rick Stein gets a little Irish inspiration.

I'm on my way to a remote seafood restaurant on Bere Island,

County Cork.

You have to get picked up by boat and taken there by Mike Sullivan, the owner.

-Where is it?

-Right, the one up at the back here, with the conservatory.

Oh, that looks nice.

'Going by boat is the best way I know to get to a seafood restaurant.

'You work up a serious appetite

'and that's made even more keen by a trip to Mike's larder.

'He keeps his shellfish live in bags, over the side,

'in the clean waters of the bay. I'm not surprised at all.

'It's just the sort of thing you expect in Ireland.'

I don't think we could do this in Padstow, you know?

Wow!

These are big guys.

Be nice to put on the menu in a way, saying,

"All our seafood stored in the sea."

-These ones are banded.

-Can you band prawns?

-Yes, these are pretty big guys.

-Beautiful.

-Can we have some for lunch?

-We'll have a go at these fellas.

So what's it like living out here? It must be pretty idyllic.

Ah, it's nice, you know? No traffic, too much.

I talked to a friend in Dublin at Christmas who was delivering

some fish for me and he told me it took four hours

to get out of Dublin. If we have a car passing by here,

you look and see who it is. It's a novelty for us.

There's a feeling that nothing matters

quite as much as on the mainland, except for lunch that is!

I wanted to know what was their most popular dish.

It was monkfish with the scallops fresh out of the bay.

First of all, they thinly sliced a nice fresh fillet of monkfish

and they did the same with some scallops.

Then they lightly buttered a baking dish and layered the monkfish

and scallops in a round.

It's a very delicate way of cooking the fish

and it harked back to holidays in the '80s in Brittany

when this style of cooking was all the rage.

They finished the round with a plump piece of orange coral

and it only went into a moderate oven for about five minutes.

While it was cooking, they sweated some shallots in butter

in a small pan and added some green seaweed, like sea lettuce.

Then they added a fair amount of lemon juice

and about half a wine glass full of white wine.

They let that bubble away to reduce and shook it all together,

then added some cream, about a wine glass full this time.

A little bit of pepper, a whisk, and it's done.

You can get the seaweed quite easily now in dried form in delicatessens.

Next, they made an egg glaze, just whisked egg yolks

and water over heat. Then added some coarse grain mustard.

That was to go on top of the fish. That was ready now.

So out it came from the oven. It would be great to do at home, this,

but imagine doing it for 80 people in a busy restaurant.

Bit of a nightmare.

Anyway, lifted the fish carefully on to the plate -

look how it's all stuck together - and put some of the glaze on top.

Then just popped it under the grill to catch some colour.

Looks great like that.

And finish with just a small ladleful of the sauce.

And out it went for me!

What do you think?

Oh, it's very good! It's very simple, Mike, that's the thing. The seaweed.

And monkfish needs a kick,

so it's rich and it goes well with it, you know?

20 miles out of Cork is Ballymaloe House, filled with peat fires,

wellies and children.

Here, food's the thing, inspired by Myrtle Allen.

How do you see the future of Irish cooking shaping up then?

Well, I'm worried about it cos I'm worried about the future

of Irish materials, the same as everybody else. The raw materials.

Now, people are not thinking about flavour at all or

the sort of goodness of food.

It has to be cheap, it's got to be safe.

Cheap and safe and that's all anybody wants.

And that's not good.

Take carrageen, it's got a subtle flavour.

It's a seaweed which grows in profusion round here

and Myrtle makes a brilliant pudding.

But it's a bit stiff and prickly to start with, so it has to be soaked in

cold water first, then it's added to milk and brought to simmering point.

As the milk simmers, so the carrageen thickens the milk.

We had lunch together and she insisted on preparing a turbot.

First of all, she cut round the outside of the top of the turbot.

This was to free up the skin when it was cooked.

She seasoned it with pepper and a little salt.

Then she prepared a roasting tray, into which she had put some water,

not much, but enough to keep

the flesh moist while she baked it in the oven for about 35 minutes.

With the turbot on the go,

Myrtle went back to finishing the seaweed pudding.

The milk was now thick

and she passed it through a sieve into a bowl underneath,

scraping off as much of that thick carrageen jelly as she could.

And she whisked it all together

and added about half a capful of vanilla essence.

Next, in went about four ounces of caster sugar

and then a single egg yolk.

Myrtle told me when she was a little girl,

carrageen pudding was eaten as a cure for coughs and colds.

Finally, some egg white and she whisked that into soft peaks

and folded it into the pudding.

It reminds me of junket. We used to have that as kids.

Everybody just eats yoghurt now.

She chilled it for a couple of hours and that really thickened it up.

It had a lovely consistency and a definite taste of the sea.

And then she served it on a lovely damp, warm Irish afternoon

in the garden. She added soft brown sugar, which I loved with it,

and a spoonful of stewed gooseberries from her garden and a little cream.

Just a matter of common sense, but as Myrtle always says,

"Common sense isn't that common any more."

I don't think people are half careful enough of the fish.

It really is a sin to waste fish. In fact, I hate promoting fish.

That's a terrible thing to tell you!

The fewer people that eat fish, the better!

I hate it when the doctors say it's good for you!

Everybody'll just eat too much fish and it'll be gone, the wild fish.

They should say, "Just eat a little. It's special."

It's so satisfying to see that skin removed so effortlessly

and showing the lovely flakes underneath.

And then it's just chopped herbs - chives, parsley, thyme -

and some melted butter to pour over the turbot.

Myrtle's just been made an honorary doctor. She deserves it.

No-one has been more influential in reminding people of the joy

of local ingredients and the simple cooking of them.

And there are plenty of other fantastic local ingredients

you can cook at home if you can find seaweed in your local supermarket.

And I agree with Rick about keeping things simple.

I've got an easy recipe to show you right now, which is seasonal.

We've got some lovely watercress.

You can serve this on its own, do a soup out of it.

It's produced down near me in Hampshire.

Chalk streams, that's the thing. Fresh running water.

And we've got some halibut over here.

There's two pieces of halibut. It's from the same fish.

They sit like that. It's a big flatfish.

That sits on the top, so it can't be seen with the sand.

-And then underneath, it's a white skin.

-Genius.

-I'm not a genius, the fish is a genius.

-Absolute genius fish.

God's a genius for creating it.

We're going to put a little olive oil and a touch of butter

and start cooking this with some salt and pepper.

This will cook in real time. Flash this in the oven.

We've got some cucumber, some carrot, some tomatoes,

a little bit of shallot and then some butternut squash.

Quite topical because most of the butternut squash at this time

of the year comes from South Africa, which is where you've been recently.

-Yes.

-There was a link there.

-I love it!

Can I ask a question about butternut squash?

-Do you take the pips out and roast them?

-No.

-They are really nice.

-Are they?

-Yes. I'll teach you.

Take it home, there you go!

-You put a little bit of soy sauce and put them in the oven.

-Right.

-Rock your world, trust me.

-Rock my world? Butternut squash seeds?

-Yeah.

They are the best, James! I thought you knew that.

See? Dealing with amateurs here.

-Don't worry...

-We'll sort things out in a minute.

It's all right, you carry on.

-No, I'm overseeing this.

-Am I doing this right anyway?

You're doing all right.

This is a melon scoop, not a Parisienne scoop,

which is smaller.

You just basically scoop this out.

This is the butternut squash, we've got some carrot,

we're going to use a little cucumber there

and basically cook these in boiling water, nice and simple.

Tell us about South Africa - fantastic opportunity for you.

Absolutely.

I got asked to go on a journey,

looking into who is Nelson Mandela and what people know about him today,

people that have met him,

and it kind of ended up being this big adventure.

Even though Mandela is the focus of the piece,

there was a lot of scope to see what South Africa's like today,

and with the World Cup there, everyone's looking at South Africa.

So...obviously a place on my to-do list.

Did you know much about him? Because you are only young - 25?

I'm 25, yes - a baby.

But, yeah, I knew quite a bit about it.

I grew up knowing quite a lot about his story, and...

Nothing like seeing it in real life, though.

Nothing could have prepared me for it.

And as much as I knew about him already,

doing the documentary and being in South Africa

is a completely different kettle of halibut.

Yes. But this is for a new thing for BBC Three?

Yes - it's called...

It's gone through a few names,

but I think it's called Who Is Mandela?

So it's kind of...

But having seen it, like I say, it's much bigger than Mandela,

it's all the things Mandela did and the people he affected

and the influence on South Africa today,

rather than a Wikipedia page of what he did in his life.

Course, this is a role that you often play -

you're only young, but you've had some quite hard-hitting roles,

quite difficult roles to play, as an actress, don't you think?

-Well, yes.

-In Sugar Rush and things like that.

They're not the... It's not the conventional way.

-No.

-Like Hollyoaks and stuff like that.

-They're quite strong...

-I've no comment on Hollyoaks.

-But they're quite strong roles.

-Yeah, yeah.

For me, personally, I think they're much more interesting

and, in a way, easier to play - playing stuff that isn't as strong,

characters that aren't so strong, is...

It's a different kind of challenge.

When you've got a character that's quite feisty or out there,

it gives you something to get your teeth into.

And, yeah, it's easier to play with,

rather than trying to keep it very subtle.

Other things that you're doing at the moment - Dappers.

This is...what, a comedy?

Uh...it's hilarious, yeah, really funny.

It's... I think the correct term would probably be a comedy drama.

It follows Faye and Ashley,

two characters, and their little 'uns,

Angel and Daisy -

two young mums living in Bristol, living the dream, as it were.

It's a really nice, fresh take on, uh...young people in Britain...

Two young mums in Bristol with their babies

in council estate housing. Sounds a bit down,

and what's refreshing about Dappers

is there's nothing about Faye and Ashley that you feel sorry for them,

you don't feel...

It's not a negative or, kind of, bland take on something.

It's not going to be bland

with someone like the great Catherine Johnson, who wrote...

-She wrote Mamma Mia!

-She did.

It's the only film that I haven't quite got, I don't understand it.

-What's not to understand?

-Didn't get it.

LAUGHTER

-It's not rocket science.

-I think it's a boy thing.

The minute Pierce Brosnan opened his mouth and started singing,

-I switched it off.

-That's brilliant!

Pierce Brosnan singing with Meryl Streep?

As long as Meryl Streep's in it, I'm a fan.

I thought it was brilliant, it was so fun.

-Fun and fresh and...

-Hey, each to their own.

So you're doing that?

I think you've over-thought the whole thing.

-I haven't. I tried to watch it twice, but no.

-Really? Oh...

Um...but, yes, Catherine Johnson's written Dappers,

so we were in good hands.

So as well as that, you've got Being Human -

you're in your third series?

-About to start the third series.

-Monday?

-On Monday.

Up for a BAFTA tomorrow night, fingers crossed.

Up for a BAFTA, like you are...

Up for a BAFTA, yeah...

And then we start filming on Monday, the third series, yeah.

So there's a lot going on.

-This is another BBC Three thing.

-Yeah.

For those who haven't seen it, tell us what it's about.

It's about a ghost, a vampire...

Sorry, go on.

..a ghost, a vampire and a werewolf and they share a flat in Bristol.

This is a ghost...

A ghost, a vampire and a werewolf and they share a flat in Bristol.

-Again, you're over-thinking it!

-I'm not!

LAUGHTER

-It's like a room full of chefs.

-Just accept it and run with it.

I'm accepting it.

They share a flat in Bristol

and they are...dealing with all their ghost problems...

There's a lot of problems

that come with being a ghost, a vampire and a werewolf.

Then you put them in the same house and you're asking for trouble.

So that's what happens.

Yes. Right. OK.

-Right - I'm going to tip this out.

-OK.

-This looks so good, I'm actually quite excited.

-QUITE excited?!

Very, incredibly excited.

I'm going to pass this through, you see,

and this is, according to Michel Roux -

I'm not going to argue with him -

this is the perfect consistency for this sauce.

It's a beautiful colour.

Sometimes I've got to admit that you make miracles.

No need to wind me up.

A little bit of butter, some salt,

some black pepper.

And the idea is now we can just serve this with your halibut,

which is just over here. Now, I actually cook it with the skin on,

and then peel it off.

-Oh, I like the skin.

-Or you put it back on again.

Not if I'm...

I do like the skin. Is it not good to eat the skin?

You can eat the skin if you want, yeah.

-The black skin will be a bit hard. The white skin will be OK.

-OK.

-Did you get that?

-I got that, I'm listening.

Right, then we put a few of these little bits around.

Just summery little colours.

Nice and simple.

That's your cucumber, your carrot...

That looks lovely.

And then I'm going to take the skin off.

That sits on there.

And if you feel the need to be a bit poncey,

a bit of chervil.

Yum, yum, yum.

Or you can alter the recipe however you want,

and put the skin on it or off.

-OK.

-Tell me what you think.

I want some of this sauce. I'm going to get in with a spoon.

Wow. That is wicked.

Wicked. There you go.

And I still don't get Mamma Mia.

If you'd like to make that halibut recipe, or try your hand at any

of the recipes you've seen on today's show,

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

Now, we're not live today, so instead, we're looking back

at some of the delicious dishes from the Saturday Kitchen archives.

And now, if you've got pork in mind for Sunday lunch,

then don't start cooking it until you've seen this recipe

from John Torode.

What are you cooking?

Well, I'm not cooking tuna wrapped in apricot jam.

-Don't take the mick. It's a really, really good dish.

-Tuna and crumpets!

Trust me, it's really good.

I'm going to cook a loin of pork

and I'm going to put lots of herbs on the outside of it,

but I'm going to do it in such a way that you keep your oven very clean,

and it also stays really moist, it's guaranteed moist.

I like the deal out of the oven.

I'm not cleaning it afterwards. Fire away.

I've got a loin of pork here, a two-kilo piece of pork,

and I've got my butcher, basically...

It's a small loin of pork, ask for a small loin.

I've got him to take away the skin.

What's the real secret with pork? Do we get the free-range style, or...?

Well, I think that anything that is outdoor is a really good idea.

But actually, I think the thing is if you know where the pork

is coming from, it makes a huge difference.

I think anything you do, you should know where it comes from.

Outdoor reared pork, because they're outdoors,

I think most people will look after them fairly well.

I've just taken the eye of the meat and opened it up.

So I've got the fat and that's my skin,

open that up and I'll put that to one side.

I'm going to lay out a bit of foil,

but what I'd like you to do for me is just help me

with the rest of the ingredients.

Here I'm going to make like a stuffing.

Breadcrumbs and some lemon, which I'm going to use the rind.

Then I've got some herbs - oregano... Marjoram, oregano, same family,

-one's wild, one's not.

-Yeah.

Sage and parsley.

Now, the oregano, the sage and the parsley, equal quantities.

Half a handful of each just chopped up.

There's a difference here. We've got some hard herbs and some soft herbs.

We got oregano and sage, which are hard,

and we've got our parsley, which is soft.

So, very different flavours all together.

Class them as hard herbs cos they need cooking.

Yeah, for me a hard herb needs to be cooked,

and then a soft herb can be, er...

Can be just dropped in a salad and things like that.

Things like parsley, basil, all that sort of thing, soft.

That's right, yeah.

I've just laid out a piece of foil, nothing else on it,

just a big piece of foil,

and I've got pancetta here, streaky bacon at home,

you can use, or even Parma ham if you wanted to.

Dry cured stuff, if you're going to use it, is the best.

-Yeah, cos the wet cured stuff gets water as you cook it.

-Yeah.

I'm laying it out in a sort of funny lattice fashion,

because I'm going to roll this all up

and I want them to wrap around the piece of pork.

Look at that.

This is Gennaro's from last week.

-The bacon?

-Yeah, he left it.

Well, he's a bit mad, isn't he?

Cos it's a delicious-looking piece of bacon.

It's quite thick, this one, so grab a rolling pin.

Roll it and make it a little bit thinner.

This has been seasoned with pepper,

remember, this bacon's been cured with salt,

so we've got salt and pepper in there already, that's fine.

Now our stuffing.

Breadcrumbs, we're going to chuck into a bowl.

I'm going to get you to do me a favour

and grate half of that lemon rind

into that bowl with those herbs for me.

I need some olive oil.

This is sort of a variation of an Italian dish - porchetta.

Suckling pig. Small suckling pig.

But the problem is suckling pig is so expensive,

traditionally about Easter time people eat it,

but it is really expensive,

and I think that this is actually a really nice way of doing it.

Salt.

A bit of pepper. Chuck the herbs in.

Give it a good stir around.

And this is going to be our flavouring.

So what we've got in here at the moment - oregano and sage,

use anything you want, and parsley,

breadcrumbs, and then our lemon rind.

And then we're going to drop our pork on top of our bacon.

-I'll lose that away for you.

-Thank you very much, young man.

I'll wash my hands in a second.

And then this...

Thank you.

..this just goes over the top.

So that's our stuffing.

And then we roll this back over.

What happens is you'll see the bacon now...

Looks superb.

..round the outside.

Bring that back.

And you make that into basically a round.

Wow.

So you've got your stuffing, all your flavours in there.

Roll that up tight.

On the heat here I've got a frying pan.

You want a bit of oil in there or not?

Yes, please, some oil.

This is quite a strange way of doing it.

You've got this piece of pork wrapped in foil

and now I'm going to chuck it into a pan with some oil

and the outside of this will sear.

The heat from the foil will sear in the oil.

There you go.

Have you served this before?

-No, I haven't actually.

-It looks good.

You can do this with a loin of rabbit, chicken,

-whole chop, do the same thing.

-I'm going to get your recipe.

With it I'm going to do a parsnip puree.

-Half potatoes, half parsnips.

-Which is here.

Parsnips, what, you peel them and roast them or...?

Just peel them, drop them into this pot for me.

I'm going to peel the spuds.

And I'm going to put in some milk and some butter as well

and finish off with some creme fraiche.

The French don't really eat parsnips, do they?

Not really. We used to give that to the pig for feeding.

It's OK now, we're eating the pig.

-You're so wrong.

-LAUGHTER

Now it's used a little bit more actually.

It's called panais in French.

The turnips, you guys do the same thing, which I think is

absolutely sacrilege, you're missing out on something really.

-You actually feed these to the pigs?

-We used to.

But then you eat the snout.

-He was telling me this morning...

-Exactly.

..that the...

What's the dish that they use the whole pig?

We do like a...cold terrine, like,

Yeah, terrine. Overcook that with...

Like a kind of pot au feu.

And when it's cooled down you use a jelly

and you cut all the nose and everything.

-With the snout?

-Yes. And you do a pressed terrine.

-And they don't eat parsnips.

-And eat that with a nice vinaigrette.

-Weirdos.

-Thank you.

We like the French, especially in the rugby.

Thank you.

Turn it over once.

Then put it into a baking dish.

I'm going to put this into the oven at about 200 degrees

for about 40 minutes.

-Can you do that for me?

-Lovely.

This looks delicious.

We're going to have parsnip, potato puree.

I've got some on there, that's fine. Let me get that out of your way.

-That can go there.

-There you go.

-Thanks.

-Have a clear up.

-Yeah, brilliant.

Parsnip puree, tell us a bit about that.

We've got potatoes in there.

What we've got now, after you see it's like about 15, 20 minutes,

is we've got salt and pepper, parsnips and our milk

and a little bit of water.

Three quarters of that liquid I'm going to drain off

and keep the rest in there.

And then I'm going to reserve that in case I need it, I don't think I will.

I'm going to add to this some creme fraiche and a little bit of butter.

So that's the butter.

Creme fraiche adds a little bit of sharpness to it or something?

Yeah. When you think about parsnips, they're quite pungent, quite strong.

The potato's in there to mellow it out,

which means you actually get a really nice puree.

The creme fraiche I find just gives it a decent bite.

And then you get one of these things, which I love,

and you actually make a puree out of it.

-Do you want to do this then, for me?

-I'll do that.

-You do that.

-I'll do that.

"If you can pull me lead," as an old friend of mine once said.

Now what we're going to do here is

I'm going to bring this loin of pork...

over there.

Watch this.

Look at that. That looks fantastic.

-Just look at that.

-That is just absolutely gorgeous.

That's had what? Just 45 minutes?

That's had 45 to 50 minutes in the oven.

Brought it out, let it rest a little bit.

And then you go from there.

And what will happen as we slice it, is we'll end up with like,

almost like a...

Look at that lovely stuffing inside that pork.

And all the juice, which is kept in there.

You could almost use a rotten piece of horrible dry pork,

it will still be moist by the time we finish this.

-A good size wedge of lemon.

-Do you want this on...?

Yeah, a big spoonful...

A girly spoonful like only you can do, please, James.

Yeah. That's right.

See, us Australians can't do this sort of pretty stuff.

Yeah, but we won't mention the cricket, will we, Darren?

No, we'll not talk about that.

I think it's going to be sad for you this year,

but I think you'll be fine.

-There's our pork.

-Look at that.

Just turn that around.

A big hunk of parsley on the side.

There's your meat and two veg.

And there we go.

There you've got your lovely loin of pork,

parsnip puree and a bit of lemon.

You're a star.

Delicious. Good, that.

Beautiful, beautiful.

Smells really good.

-There's mine.

-There's yours.

LAUGHTER

There you go, dive into that.

Tell us what you think.

-Do I have to?

-Yeah, you've got to dive in.

What do you mean, do you have to?

Do you not like pork?

No.

Because it's...

It's just something I've not really eaten.

I never order it in a restaurant,

but looking at this, it looks pretty good.

I think so many times people don't like food

because it's always cooked... or overcooked and cooked badly.

-You don't like it, do you?

-I love it.

-Do you?

That's all you're getting.

Pass it down.

Have a taste of that.

The great thing about that, not only do you cook it for 45,

you could cook it longer as well. It would be really nice,

and also mix and match the different stuffings.

I think you put anything you like inside it,

prunes if you wanted to, anything you want,

but the good thing about it is that it stays moist,

you don't have a dirty oven.

And actually you can do it with a turkey,

you can do it with a chicken, but actually for Christmas as well,

do it the night before, leave it in the fridge,

next day it's fantastic.

And cold as well.

Sandwich, apple sauce.

Stuffing.

That is lovely.

What a great take on roast pork.

Way before any other TV chef, the late, great Keith Floyd

was championing the wonderful regional food of the UK and Ireland.

Today he's in the Black Country for some good old-fashioned hearty grub.

To misquote Spike Milligan,

"Why is there no monument to faggot in this land,

"if it's good enough to eat, it's good enough to stand."

That is a point, you know. Faggots are so important here

in the West Midlands,

in the Black Country that there should be national recognition of them.

I've got the faggot king here, Richard, to tell me about faggots.

Starting now, cos this is a cookery programme, you see,

you've got 30 seconds to explain to me all about faggots,

all about Black Country cooking

without mentioning Black Country once.

That should get him going, shouldn't it?

That should be very exciting to have a go at. I'll try that now.

Here in the area, as I say,

we are very famous for our faggots and peas.

And in this particular area of the Black Country...

That's one.

..the faggots and peas are as though...

like Yorkshire pudding is to Yorkshire.

And we're very proud of the traditional Black Country food

of faggots and peas.

Right, faggots and peas

as created by the king

are precisely that.

They are wonderful, wonderful things.

And they're so wonderful...

that I'm going to have a little taste of them, if I may.

Every typical faggot manufacturer and faggot eater always, of course,

wears a silk bow tie and neatly double-breasted blazer,

stuff like that, cos it's traditional.

We like to stay with tradition here. Thank you very much indeed, Richard.

Ow!

LAUGHTER

Keep going.

They love it when I do things like that.

I had a late night last night, that's the truth of it.

Anyway, there we are.

I'll just have a new plate, a new plate, and a new bit of gravy.

Even that's hot. They're really trying to sabotage me today.

In the sink over there, you won't believe this, we've got 11 plates

of half-eaten faggots cos I haven't been too successful this morning,

doing the simple tasks of spooning delicious mushy peas

onto a plate, a very simple round plate with a wonderful faggot on it.

Mike cooked them and I can't even serve them,

it's quite extraordinary.

Listen, why did you give up that glittering career

in London as a chef with sort of nouvelle cuisine

to come down here and cook the humble faggot?

What's wrong with that, Keith?

I don't see anything wrong with coming back here to my roots,

-here in the Black Country...

-That's four.

..and keeping alive the traditional faggots and peas

that we're all very proud of in the area.

A nice faggot here, mushy peas, come back from a hard day's work,

nice drop of real ale from the Black Country,

and what's any better than that?

Couldn't be a lot better. I'll tell you what.

There's a divergence of opinions. I mean,

Richard makes his faggots differently from the Floyd family in Somerset.

Very worrying indeed.

Look, dear boy, I'm sorry about this.

-Just pop that out the way, will you?

-Yeah.

Let's get down to some real work.

I'll explain all this. But first of all, look at the ingredients,

which are the caul, or they call it kell up here,

this is a lovely fatty tissue which surrounds the liver.

Some breadcrumbs.

Some lights,

normally given to dogs, it shouldn't be.

Some liver.

Some onions. Some heart.

And some sage.

Where I come from, this could he heresy,

we take the whole of the pig's pluck,

and of course a well-plucked pig leaves nothing but the squeal.

Work it out, you've got it in the back of the Sunday Times there,

how to spell it.

And we poach it first of all with the sage and the onion.

Then we mince it when it's cooked and wrap it in the caul.

Richard here doesn't.

He has the whole ingredients raw, minces them raw

like I'm going to do now.

# With a spong in my heart. #

You all know what a spong is, don't you? No, don't think you do.

And you mince away for hours and hours and hours

till finally you end up with a lovely dish

of raw minced lights, heart, liver and stuff like that, the sage

is in there, the onions in there, breadcrumbs are in there.

You take a piece of this kell, as they call it up here,

or caul as we call it down in Somerset, you put a little dollop on.

Don't be afraid to use your hands,

it is lovely to play with this sort of stuff.

It's a bit like being a potter, I suppose,

or even, if you like, a bricklayer.

Sometimes I think I'm a kind of a gastronomic bricklayer.

You take the ingredients, you mix them together... Oh.

-Richard, can you give me a dish, please?

-Dish there.

Thank you very much indeed.

Pop that into your little dish, needs no further fat.

Whack it in the oven. Whack it in the oven, dear boy, could you?

That's very kind.

And can you imagine, you come home, really hard day's work,

and find a room smelling of lovely hot faggots.

No joke intended. Anyway.

I've been rattling on about here, the Black Country,

and I have now got to cook something which I think represents

the Black Country, and I frankly haven't got a clue.

So I'm going to go on a little magical mystery tour.

# Postman Pat, Postman Pat. #

Do you know, a cook like any other artist, spring maker,

chain maker, racing driver, pianist, philosopher,

painter, artist of any sort, needs inspiration.

And I need inspiration to create my little dish.

To paint my own canvas in culinary terms of what the Black Country

to me is all about.

So I thought I'd catch this bus, drive around,

gaze out of the window

and look for the sort of things you'd expect to find

for an inspiring, young, brilliant cook like myself.

Things like the MFI carpet centre and chimneys, and, yes,

and all that sort of stuff.

It's very hard, isn't it?

Van Gogh, when he took his little donkey and cart

around the fields of Provence, didn't know how lucky he was.

LAUGHTER

There are good things about the Black Country, there are really good things

like these pork scratchings, which have fascinated my producer.

I don't know where he got them from.

Presumably the BBC canteen.

Cos no self-respecting Black Country person would eat these.

But they are very good.

Between a piece of stale bread they're even better.

And then there are the other delights.

Your tube of... In poetic, artistic, painting terms,

this is a tube of black paint.

And you call it black pudding and it's normally fried and cooked.

But for the purpose of this film, owing to certain restrictions,

forced upon us by the fact that this bus does not have a kitchen,

I'm going to eat it raw.

It's very nice raw.

And then let's get back to the pottery aspect.

And we are nearly in the potteries

cos the Black Country does run into Staffordshire

and places like that where they make pottery,

you have a hand-raised, individually made, tailored, should I say,

pork pie, which is very, very good indeed.

The purpose of this is for me to have a little pint, cheer myself up,

a relaxation before I create my masterpiece.

When, as Bob Billen says, I paint my masterpiece, I want you to be there.

So have a look out the window while I relax and gain some inspiration.

HILLBILLY-STYLE MUSIC

My producer's shortly going on a course

on how to choose music for television programmes.

I wish I'd sent him on one before we started

making this modest little series.

For example, this particular piece is called Cowboy Time,

most appropriate for taking a narrow boat out to lunch.

Yee-ha!

I've racked my brains to create this dish that somehow reflects

the Black Country, at least as I've seen it.

Quite a difficult task, but to make it even more difficult

they've put me on a seven foot wide narrow boat.

There's no room here to manoeuvre at all.

And there's a huge crew of people all behind me,

it's very, very difficult indeed.

I thought about it all, I reckon the secret, for me at least, was beer.

Because the Black Country beer is terribly good,

and I'm actually not a beer drinker,

but up here I've been swinging back a few different kinds of pints

and enjoying them very much indeed.

So I thought I would cook some beef in some beer with some onions.

Years ago, of course, this typical kind of barge dish

would have been a long pot.

A lot of it would have been filled with apples, that would be covered with suet pastry,

on top of that would have been meat,

covered with suet pastry, on top of that would have been vegetables,

that would be covered with suet pastry.

They'd pop the whole thing probably on top their coal-burning stove

all day while they went up and down the canal.

And when they'd finished working, the whole thing was cooked.

The vegetables, the neep and the pudding at the bottom.

I can't undertake that, I haven't got that kind of...

Well, experience really.

All I'm going to do is fry some little pieces of meat here,

some stewing steak,

cut in nice little collops.

That's a good Midlands' sort of word, collops of steak.

Get those quite nicely brown.

And then...

now that they are brown, we should transfer them into this other dish

which has got some good onions sizzling away on the bottom.

There's a delicious smell in this little narrow boat.

You mustn't call these things barges, by the way.

Captains of boats, narrow boats, get very upset if you call them barges.

Pop that in like that.

Then...

..a drop of excellent mild ale.

Turn up the gas to maximum.

A drop of mild ale in there like that.

Then a little tiny bit of...

..tomato puree.

Stew that around.

A few good English herbs, a sprig of parsley,

a little bit of thyme.

And a little bit of sage.

They go in there and bubble away...

..for 20 minutes or so.

When that's reduced you then add some excellent dark meat stock.

And then you cover it, let it simmer,

but that all together will probably take about two hours.

So you go out.

Look at the lovely countryside, see the salmon leap,

the kingfishers darting up and down, and the fishermen pulling out

crayfish and lobsters and stuff like that.

And the herrings flapping.

And look at the wonderful sights you can see.

And when you return,

fresh from this wonderful experience, my dish will be ready.

The gas was on in the institute,

the flare was up in the gym.

A man was running a mineral line,

a lass was singing a hymn.

When Captain Webb the Dawley man,

Captain Webb from Dawley,

came swimming along the old canal,

that carried the bricks to Lawley.

Swimming along, swimming along.

swimming along from Severn,

and paying a call at Dawley Bank

while swimming along to heaven.

Hm.

A terribly good thing about the Black Country is

the availability toffee apples. Anyway...

I hope you enjoyed the sweeping salmon, the kingfishers

and stuff like that.

While you've been away, I have been very busy.

Richard, come and have a little look.

I've fried away my black pudding and my little beetroots,

so they're succulent and ready.

Now, and lift up a little tiny bit...

..to pop into my beef which is simmering in the beer

and the stock and my thyme, bay leaf, parsley and sage.

While you were out there looking at all those things,

my producer nipped off the barge...

Sorry, the long boat, narrow boat, for a few seconds,

Vikings as we are, and nearly bought a Staffordshire terrier,

and while he was doing that he explained what I was cooking.

They said, "That sounds very good."

As a matter of fact, I'm very proud of this little dish.

We now have to finish it off very slightly.

I have to put the beetroot and the black pudding into the sauce there.

Turn the gas up to maximum for a second, just so that they can all

absorb their individual flavours. Witness, my dear Watson, Richard

as I call you normally, witness the interesting colours in here.

Can you see the purple and the beef and the black?

That is my Black Country dish, I think.

The only way to test anything like this is to ask a knowledgeable man

from the region to try it.

And how we get out of the sequence to get the guy who's driving it,

the captain to come and taste this?

I'm not quite sure, but while you think how to do that,

I am going to pick this up.

Tip it into my lovely white dish,

cos I really like food to be the star of the whole thing.

Pop it into my dish like that.

A delightful arrangement of colours.

And flavours.

A few chives on the top.

And that I think sort of sums it up.

Beef simmered in beer, beetroot.

The kind of thing that grows out of lovely sooty black oil.

And the black pudding.

Before you reach for your pens, of course I meant black soil, not oil.

But I do get carried away by it all.

Great to see a classic slice of Mr Floyd there.

Now we're not cooking live today, so instead we're looking back at some

of the mouthwatering cooking from the Saturday Kitchen back catalogue.

Still to come on today's Best Bites - legend Ken Hom meets

the mighty Marcus Wareing in the omelette challenge.

Both could do with improving their times,

but you can see how they get on in just a few minutes' time.

The hugely talented Roux Scholar from Scotland, Andrew Fairlie,

serves squab.

He roasts the breast and confits the legs of the bird

and serves it with curly kale and ceps.

And Dermot O'Leary faced his Food Heaven or Food Hell.

Would he get his Food Heaven -

raspberries with my millefeuille, vanilla cream and raspberry sauce?

Or would he get his Food Hell - avocado with a retro classic,

an avocado and smoked salmon mousse?

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

Now it's time for Daniel Galmiche to get create with John Dory.

And don't adjust your set -

the stripes on his shirt are supposed to be there.

-Welcome back, boss.

-Thank you.

St Pierre, which is this, John Dory.

What are you going to do with it then?

We're going, first of all, to fillet it and steam it.

A lot of people don't steam fish any more.

But St Pierre is one of the fish who really suit that.

And we're going to do a infusion with lavender honey.

A little bit of ginger. And chilli in here.

-You want me to do that?

-Yeah.

Crushed Ratte potatoes.

We'll talk about those a little later

cos I know you want to get this fish on.

And we'll talk about that.

Ugly fish, people use to say all the time,

but actually it's a brilliant fish.

I mentioned, it's literally St Pierre,

it's named after the patriot saint of fisherman.

It's got these black marks on there, which he picked it out the water.

Correct, yeah.

Saint Peter picking out of the water.

Part of the defence mechanism.

-But the French love St Pierre, don't they?

-Yes.

It's a very, very popular fish in France.

If you put that on a menu, you really likely to sell absolutely everything.

Here, it's just becoming popular about four, five years ago.

Cos people thought the fish is so ugly is must be awful to eat,

and actually...

Do you think French food's going to come back to the...?

I think so.

Cos we've had the trend of Italian food, and everything else.

I think so. It's about nice, quality produce,

simple food done with plenty of flavour.

And I think it will come back, yes.

There you go, little bit of ginger, we've sliced that up.

That's one fillet.

And within one fillet, funnily enough, there's three fillet.

But they get smaller John Dory - this is quite a big one.

This one is a big, big one.

We've got a chilli here. You don't want to season this, do you?

Just thinly slice these.

Smaller, tiny Brunoise.

And infuse with the honey.

-Brunoise is a nice, small, little dice, then?

-Yeah.

And what it does when it's infused with the honey,

it lose a bit of the strength, but it keep the flavour of it.

Which is very nice, it's one that's been brewed a little bit.

What's the key to filleting a fish? You've made that look so easy.

-Get somebody else to do it.

-Yes.

Absolutely.

But a sharp, sharp knife.

That's the key to it.

Yeah, and I think knowing exactly where the bones are

and the way the fish is made.

-Flexible knife as well.

-And flexible.

Two lovely fillet there

which we're going to brush with...

What you doing?

Infuse...

Lavender honey you've got in here?

Yeah, it goes well with it and I like lavender.

Take that off.

Why Sichuan pepper, then - cos it's softer?

Sichuan pepper I think for me is one of the best pepper

because the flavour, the fragrance is very intense.

It's been roasted, this one.

-There you go.

-Thank you.

And therefore the fragrance is there,

but not the strength, and that's what I wanted.

Now you see the difference between a normal knife, just show you,

fillet knife.

This one doesn't move.

This one bends.

That's what you want to use for filleting fish.

Like this.

You want me to clean this?

-Are you wanting me to do these Ratte potatoes?

-Yes.

Which are ideal French potatoes.

These are hugely famous in France.

But they don't use many of them in the UK.

Very firm flesh, a tough yellowy, the flesh.

That's what a Ratte potato looks like.

Very, very good flavour, I love it.

It's R-A-T-T-E, isn't it?

That's correct, yes.

A touch of sea salt, a little bit.

Clingfilm. The reason I put I put clingfilm on,

I want natural juice of the fillet and not the condensation from the...

If you don't get it in, you're going to have sushi in a minute.

Yes, that's right.

Funnily enough, you can eat...

LAUGHTER DROWNS OUT SPEECH

What's next?

Next I'm going to do that.

With the Ratte potato, you want a little bit of...?

A bit of garlic, a little bit of the stem of that.

Hugely popular, these potatoes in France -

you go in any supermarket in France

they've always got Ratte potatoes in.

Not really in the UK.

Not too much, you can only buy them in small net of one kilo.

Yeah, it's quite hard to get hold of.

Literally you get one net.

English potatoes go five kilos.

He's got 42 acres.

LAUGHTER DROWNS OUT SPEECH

Another business venture.

I'll be on the phone straightaway.

What I've done, which is very unusual...

-This is brown fish stock.

-Yeah, brown fish stock.

How do you get brown fish stock, then?

By roasting the bone.

So we use the bone of the John Dory, mix with some turbot bone,

turbot because it's very meaty fish, so it give you a great flavour.

And we roast them like if you do a roast lamb jus,

pork jus, et cetera.

I've mentioned a fact that you've just taken over the Vineyard.

You've taken it over when, October?

-October last year.

-From Mr John Campbell.

Yeah, that's correct.

You took it over in October, so you kind of missed the Michelin guide?

Yes, it's about timing as well, so, yes, because the guide

go into print generally end of October, so therefore you miss.

But not content with doing that, you've got a load more opening?

Yeah, we just bought seven hotel, which we're rebranding.

It's about wine and California.

And we're opening a brasserie in each of them called The Wine Press.

Which is a lovely name, Wine Press.

And we're going to open a French brasserie

in each of them.

-So we will be busy, yes.

-Very busy.

Great fun, so it's OK, I'm having fun

and we've got a good team of people working hard. Hello, boys.

LAUGHTER

-If they're watching.

-SPEAKING OVER EACH OTHER

No, but you know what I mean, it's great.

It's good.

It's been six months passed very quickly.

Let me get a little knife.

Cos I need to peel these. Do you want these peeled?

Yes, please.

The things I do.

-So we're peeling these.

-Yeah.

These little Ratte potatoes. Great in salads, these, as well.

I love that in salad, slightly warm is very good.

And you know what is good with?

-Vacherin. The French cheese.

-Oh, yes.

And that's more Christmas.

Yeah, start in November until end of February.

And slightly warm potato and Vacherin on top of it.

That's the cheese that you can actually

bake in the oven in the box and it goes like a little fondue.

That's right. And it's from my region,

so that's why I mentioned that, by the way.

So the lid on. We've got a couple of minutes anyway.

Tell us about this sauce, then.

What are you doing with the stock and everything else?

Brown fish stock,

it's been really roasted nicely.

And nice Brunoise.

The flavour is very intense, very different.

And it's like a jus, really.

And on top of the fish, it's really brilliant.

The thing about stocks is that you can make these then freeze them,

can't you, really?

Yeah, we put it in a vacuum pack pouch and we freeze them

about 100, 200 gram.

And what about people at home?

Vacuum-packed pouches.

No, they just freeze them.

It can do cubes. You know in your freezer...

Cubes of that, which is great.

-Yeah, there you go.

-That's lovely.

We've got the stock.

-You're reducing that down.

-That's it.

These little Ratte potatoes, like you said, great in salads

and bits and pieces.

-You want these finely chopped, these chives, yeah?

-That is ready.

Yeah, finely chopped.

The reason I whipped the cream for the potatoes,

it give a bit of lightness.

I know it's cream and people think cream it's heavy,

but we need whisk, there's a lot of air

and that's the reason the molecules of air makes the cream go that way.

And you mix it with the potato, but you only fold it.

Potatoes crush with the fork,

so that's why it's called crushed potato.

-Crush with a fork. I'll do that.

-Do you want to do it?

-Might as well do it, I've done everything else.

-OK, very good.