Episode 102

0:00:02 > 0:00:05Good morning. We're here with some inspiration for your Sunday lunch.

0:00:05 > 0:00:07This is Saturday Kitchen Best Bites.

0:00:26 > 0:00:28Welcome to the show.

0:00:28 > 0:00:31As always, there's some eager chefs lined up to cook for some

0:00:31 > 0:00:33very hungry celebrity guests, including Ronnie Corbett

0:00:33 > 0:00:35and Clare Balding, this morning.

0:00:35 > 0:00:39The king of Chinese cuisine, Ken Hom, stir-fries salmon.

0:00:39 > 0:00:42He cooks it with lemon zest, ginger, sugar and a dash of sesame oil

0:00:42 > 0:00:45and serves it with a simple steamed rice.

0:00:45 > 0:00:46And one of the best Indian chefs

0:00:46 > 0:00:49in the world, Mr Cyrus Todiwala, makes a couple of sandwiches

0:00:49 > 0:00:52with the most ingredients you're ever going to see.

0:00:52 > 0:00:55He uses a tandoor oven to make chicken and lamb kebabs,

0:00:55 > 0:00:58along with his own home-made naan bread,

0:00:58 > 0:01:01creating two of the tastiest sandwiches we've seen on the show.

0:01:01 > 0:01:05Bjorn van der Horst makes a main course and dessert all in one,

0:01:05 > 0:01:07with his version of a roast grouse.

0:01:07 > 0:01:10He stuffs the bird with thyme, olives and orange rind

0:01:10 > 0:01:14and serves it with a white-chocolate mousse and black-olive toffee.

0:01:14 > 0:01:18And Laurence Llewelyn-Bowen faces his food heaven or food hell.

0:01:18 > 0:01:19Would he get his food heaven,

0:01:19 > 0:01:21sardines with a classic Venetian recipe?

0:01:21 > 0:01:25That's sardines cooked with white wine, pine nuts and sultanas,

0:01:25 > 0:01:28served with green salad and Parmesan croutons.

0:01:28 > 0:01:31Or would he get his dreaded food hell - crab - with my crab bisque?

0:01:31 > 0:01:32Fresh crab from the shell

0:01:32 > 0:01:35served with a delicious fried crab beignets.

0:01:35 > 0:01:37Find out what he gets to eat at the end of the show.

0:01:37 > 0:01:40But first, it's time to revisit the Saturday Kitchen debut

0:01:40 > 0:01:42from the fresh-faced Galton Blackiston.

0:01:42 > 0:01:45Now, cricket's loss is our gain, so watch this.

0:01:45 > 0:01:47So what are we cooking today?

0:01:47 > 0:01:50Right, I'm going to do something that I really like at home

0:01:50 > 0:01:52and it's chicken marinated in oriental spices.

0:01:52 > 0:01:54The children like it, we like it.

0:01:54 > 0:01:57- It's a great time to do it, this weekend.- OK.

0:01:57 > 0:02:00So what I'm going to do is to make up a marinade, put the chicken in,

0:02:00 > 0:02:02leave it for an hour.

0:02:02 > 0:02:04- This is the marinade that we've got here?- That's it.

0:02:04 > 0:02:08- I believe I'm going to be peeling again, am I?- You are.

0:02:08 > 0:02:10I love this show...

0:02:10 > 0:02:12Chillies again.

0:02:12 > 0:02:16Into the bowl goes oil. I'm using rapeseed oil because...

0:02:16 > 0:02:19You'll know rapeseed oil from growing it.

0:02:19 > 0:02:21Yeah, my dad was a farmer, so yeah.

0:02:21 > 0:02:24A little bit of sesame. I heard the comment about,

0:02:24 > 0:02:26"Don't cook with it." There's a little bit.

0:02:26 > 0:02:28Soy sauce. Little bit.

0:02:31 > 0:02:33- He was a farmer. - Worcestershire sauce.

0:02:33 > 0:02:35- He was a lot of things...- Honey.

0:02:36 > 0:02:40- Honey?- Little bit of honey. I've got a sweet tooth.

0:02:40 > 0:02:42So honey goes into there.

0:02:42 > 0:02:45And seasoning. Nice sea salt.

0:02:45 > 0:02:49Now, reading about you, Galton, and one thing people won't know is...

0:02:49 > 0:02:51What made you...?

0:02:51 > 0:02:54The fascinating story that started you in cooking in the first place.

0:02:54 > 0:02:57- It's quite an unusual start. - Yeah, it is. Right.

0:02:57 > 0:03:00I left school to become a cricketer,

0:03:00 > 0:03:03and I was taken on by Kent for a season to play cricket.

0:03:03 > 0:03:06- Did you know that I was going to be a cricketer as well?- I didn't.

0:03:06 > 0:03:10- Really? You and I could have opened the bowling.- Exactly!- Blimey!

0:03:10 > 0:03:12We'd probably have done a better job but anyway...

0:03:12 > 0:03:15- Yeah, my grandfather was a cricketer.- Oh, wow.

0:03:15 > 0:03:18But I didn't like it. He used to bowl too fast, at my legs.

0:03:18 > 0:03:20Right, yeah.

0:03:20 > 0:03:26- You wanted to be a cricketer?- Yeah, and wasn't good enough, basically.

0:03:26 > 0:03:28Put this into the marinade, OK, the chicken sliced up like that.

0:03:28 > 0:03:30Get rid of this tray.

0:03:30 > 0:03:31But you started...

0:03:31 > 0:03:34Was it a market stall that started you off, selling cakes

0:03:34 > 0:03:35- and bits and pieces?- I did, yeah.

0:03:35 > 0:03:39If I wasn't going to be any good at cricket, well, what am I any good at?

0:03:39 > 0:03:41You know, I'm not academic.

0:03:41 > 0:03:43I was quite good at doing cooking so I started doing a cake stall

0:03:43 > 0:03:47- and it used to sell out every week by lunchtime.- Right.

0:03:47 > 0:03:50And then my parents went up to the Lake District and got to meet

0:03:50 > 0:03:53John Tovey, the infamous John Tovey, and it all went from there.

0:03:53 > 0:03:57I sort of started off at the bottom and got through to the top.

0:03:57 > 0:04:01- And Galton's Goodies has turned into Morston Hall, has it?- Yeah.

0:04:02 > 0:04:04- You nicked my knife.- Here you go.

0:04:04 > 0:04:06Oh, thank you.

0:04:07 > 0:04:11Add a bit of that chilli into there and a little bit of ginger.

0:04:11 > 0:04:14A lot of people won't know John Tovey, really, so tell us a little

0:04:14 > 0:04:17bit about him, cos he was quite a fascinating character.

0:04:17 > 0:04:20I think he was. He was very theatrical.

0:04:20 > 0:04:22Quite camp and all that sort of thing,

0:04:22 > 0:04:23I'm sure he wouldn't mind me saying that.

0:04:23 > 0:04:26But a great guy and could cook.

0:04:26 > 0:04:28Theatrical and camp!

0:04:29 > 0:04:33- Going hand in hand. - Essentially a very good guy.

0:04:35 > 0:04:37- I wasn't going to go there! - And he knew his stuff.

0:04:37 > 0:04:41In the time, he was a great pioneer of British cooking.

0:04:41 > 0:04:43He had a great way of interviewing you,

0:04:43 > 0:04:44that we still do now for the chefs.

0:04:44 > 0:04:47- Could you put that in the fridge? - Can do.- I like bossing you about.

0:04:47 > 0:04:49Yeah, it's great, I'm just running around.

0:04:49 > 0:04:51Get this into a hot pan.

0:04:51 > 0:04:56And so my mum said, "Well, you better know how to recite a recipe."

0:04:56 > 0:04:58You know, a pastry recipe.

0:04:58 > 0:05:01And lo and behold, the first question he asked me

0:05:01 > 0:05:05was how to make a shortcrust pastry. And I could tell him.

0:05:05 > 0:05:08And I think, on the basis of that, that's how I got the job.

0:05:08 > 0:05:10Do you think he tipped her off?

0:05:10 > 0:05:13- Probably, yeah.- Maybe she'd been talking to some other chefs first.

0:05:13 > 0:05:14Get rid of my son!

0:05:14 > 0:05:16Got to get him off my hands.

0:05:16 > 0:05:19You need this pan to be really hot. You need to sear this chicken.

0:05:19 > 0:05:22And you can do it all the way through in the pan

0:05:22 > 0:05:25or if you're worried about it, put it in an oven for a few minutes.

0:05:26 > 0:05:28You can smell that.

0:05:28 > 0:05:30Smells delicious.

0:05:30 > 0:05:33And this is what I like at home. Are you going to make this guacamole now?

0:05:33 > 0:05:36- I'm starting it.- Thank you.

0:05:36 > 0:05:39Little bit more. So whilst that's cooking, we go on to the guacamole.

0:05:39 > 0:05:42Everybody has their own take on guacamole.

0:05:42 > 0:05:46I personally like it chunky, like you said.

0:05:46 > 0:05:48I think I sit on the same fence as you.

0:05:48 > 0:05:50And it's so versatile.

0:05:50 > 0:05:54You either make it as spicy... or how you want to.

0:05:54 > 0:05:55I really like the stuff.

0:05:57 > 0:06:00And what I put into it is shallots,

0:06:00 > 0:06:03garlic, chilli, coriander.

0:06:03 > 0:06:04Lime juice.

0:06:04 > 0:06:07That sort of thing. Again, not too prettily done.

0:06:07 > 0:06:09If you know what I mean.

0:06:11 > 0:06:13Thank you very much.

0:06:13 > 0:06:14Shallot into there.

0:06:14 > 0:06:20- Can you chop that?- I'll chop that, I'll do this.- Good boy.

0:06:20 > 0:06:21Thank you, thank you.

0:06:21 > 0:06:25Bit of avocado. Have you got any top tips with avocado?

0:06:25 > 0:06:26People get them ripe.

0:06:26 > 0:06:31I always put the stone back into the avocado, into the guacamole,

0:06:31 > 0:06:35and make sure your clingfilm goes directly onto the guacamole

0:06:35 > 0:06:37and not up here, it goes directly onto it, and then...

0:06:37 > 0:06:39And then it'll ripen quicker.

0:06:39 > 0:06:43It stops the stuff discolouring for number one, and it also ripens it.

0:06:43 > 0:06:46If you want to ripen your avocado -

0:06:46 > 0:06:49cos whenever you buy them, they're hard -

0:06:49 > 0:06:52unless you pay extra for the ripe and ready ones.

0:06:52 > 0:06:55But put them in a brown paper bag with a potato.

0:06:55 > 0:06:57- Oh, really?- Yep.

0:06:57 > 0:07:01That's all to do with the gases they emit as they're ripening...

0:07:01 > 0:07:04Most fruit that you buy in supermarkets

0:07:04 > 0:07:06is not ripe.

0:07:06 > 0:07:09I really do object to spending money on ripe and ready.

0:07:09 > 0:07:11You know they do those ripe and ready ones?

0:07:11 > 0:07:15I think, "Well, why isn't it all ripe and ready to eat?"

0:07:15 > 0:07:16What are we doing over here?

0:07:16 > 0:07:18Yes. Right.

0:07:18 > 0:07:21Maybe a little bit of olive oil on this time.

0:07:21 > 0:07:24I don't think the rapeseed oil will go well with the guacamole.

0:07:24 > 0:07:26- A few spring onions can go in there, optional.- Yeah.

0:07:26 > 0:07:29A little bit more chilli, if you like the chilli aspect of it.

0:07:29 > 0:07:31And then that's just about there.

0:07:31 > 0:07:35The great thing about this is you can have this all prepared in advance.

0:07:35 > 0:07:37Children, believe it not, like this.

0:07:37 > 0:07:40Obviously be careful on the chilli side of things.

0:07:40 > 0:07:44Now, we have one of these... I love this lettuce.

0:07:44 > 0:07:47We have a lettuce that not a lot of people go for nowadays.

0:07:47 > 0:07:49- Well...- Iceberg.

0:07:49 > 0:07:53I think it's time to sing the praises of this iceberg lettuce again.

0:07:53 > 0:07:55I tell you what, if you put some of this chicken in...

0:07:55 > 0:07:58You know how you get in the centre of the iceberg lettuce...

0:07:58 > 0:08:00- James...- I'm coming to you, Sophie.

0:08:00 > 0:08:03I've got a really good iceberg trick.

0:08:03 > 0:08:07- I want to see this one. - It's how to take the core out

0:08:07 > 0:08:10so you can get beautiful cups for your chicken and guacamole.

0:08:10 > 0:08:14OK, so, what you do, you get your iceberg...

0:08:14 > 0:08:15There you go, camera three.

0:08:15 > 0:08:18I know, I'm looking at camera three. Hi, everybody.

0:08:18 > 0:08:21So, iceberg. And you go - one, two, three!

0:08:21 > 0:08:24I'm hoping that the whole of the thing doesn't collapse...

0:08:24 > 0:08:28And then you just twist out the core and out comes the core, like that.

0:08:28 > 0:08:30Look at that!

0:08:30 > 0:08:32Very, very good.

0:08:32 > 0:08:33You're so butch.

0:08:33 > 0:08:35No, theatrical and camp, that's me.

0:08:35 > 0:08:38Otherwise you could just use a knife. It's so much easier.

0:08:38 > 0:08:41- Absolutely. - OK, so straight on the plate.

0:08:41 > 0:08:44Make sure your chicken is perfectly cooked all the way through,

0:08:44 > 0:08:46for obvious reasons.

0:08:46 > 0:08:48James, you've just chucked that on there.

0:08:48 > 0:08:52- Sorry, do you want a little pile of it?- No, that's perfect, perfect.

0:08:52 > 0:08:54- There you go.- Chicken.

0:08:56 > 0:08:58You're going to sit that on there.

0:08:58 > 0:09:01The hearts of this is lovely, nice and crisp.

0:09:01 > 0:09:04Perfect chicken, perfect chicken.

0:09:04 > 0:09:06And the way I like to eat this is in...

0:09:08 > 0:09:11Get a little bit of that, put the chicken in the middle of it,

0:09:11 > 0:09:15put the avocado on the top, eat it, like, you know, with your fingers.

0:09:15 > 0:09:17So remind us what that is again.

0:09:17 > 0:09:20It's just an oriental chicken-style salad with guacamole,

0:09:20 > 0:09:23- iceberg lettuce, that's it. - Simple as that.

0:09:29 > 0:09:31I'm just hoping your chefs at the kitchen

0:09:31 > 0:09:34don't have to clean up after you - look at the state of this!

0:09:34 > 0:09:36Come on over.

0:09:36 > 0:09:38I know, it's an extraordinary performance, I think.

0:09:38 > 0:09:42Your third course of this morning, Ronnie. Tell me what you think.

0:09:42 > 0:09:45This looks very lovely, doesn't it?

0:09:45 > 0:09:47That marinade tastes so, so good.

0:09:47 > 0:09:51Yeah, if you're worried... It depends on whether...

0:09:51 > 0:09:56how thick the chicken is to how deep the marinade penetrates, you know?

0:09:56 > 0:09:59So if you want it to marinade quicker, nice and thin.

0:09:59 > 0:10:00If you want it less...

0:10:00 > 0:10:03- Could do some fish in there - salmon...- Bass is wonderful in that.

0:10:03 > 0:10:05- Sea bass.- But not very long. But not very long.

0:10:05 > 0:10:09There you go, pass it down. But you mentioned the iceberg lettuce.

0:10:09 > 0:10:12Your favourite would be what, to wrap it up?

0:10:12 > 0:10:15What I like... We're actually doing it in the restaurant now as a little appetiser.

0:10:15 > 0:10:18So you get the middle of the iceberg lettuce, a little round bit,

0:10:18 > 0:10:21put a little bit of the chicken in it, avocado in it.

0:10:21 > 0:10:25Tell people to wrap it up like a cigar and eat it like that.

0:10:25 > 0:10:29- Eat it like a packet.- That's delicious.- I'm doing a pancake.

0:10:29 > 0:10:33But you only took the hearts, not the outside bits.

0:10:33 > 0:10:35Not that I'm being difficult!

0:10:39 > 0:10:41Thanks for all the tips, Sophie.

0:10:41 > 0:10:44Coming up, I'll be making a very unusual dessert, involving

0:10:44 > 0:10:47goat's cheese and tarragon, for the wonderful Clare Balding.

0:10:47 > 0:10:50But first, Rick Stein samples the delights of Northern Ireland

0:10:50 > 0:10:54and cooks some delicious langoustines.

0:10:54 > 0:10:56I come to Lough Neagh

0:10:56 > 0:10:59because it's full of eels, which, to me, are classed as seafood,

0:10:59 > 0:11:01since they spend half their life at sea.

0:11:01 > 0:11:04Nothing better sums up the atmospherics and the catching

0:11:04 > 0:11:09of eels in this lough than a poem by Seamus Heaney called Lifting.

0:11:10 > 0:11:12They're busy in a high boat

0:11:12 > 0:11:15That stalks towards Antrim The power cut

0:11:15 > 0:11:17The line's a filament of smut

0:11:17 > 0:11:19Drawn hand over fist

0:11:19 > 0:11:21Where every three yards a hook's missed

0:11:21 > 0:11:25Or taken - and smut thickens, wrist

0:11:25 > 0:11:27Thick, a flail

0:11:27 > 0:11:28Lashed into the barrel

0:11:28 > 0:11:30With one swing

0:11:30 > 0:11:32Each eel comes aboard with this welcome

0:11:32 > 0:11:35The hook left in gill or gum

0:11:35 > 0:11:37It's slapped into the barrel numb

0:11:37 > 0:11:41But knits itself, four-ply

0:11:41 > 0:11:42With the furling, slippy

0:11:42 > 0:11:45Haul, a knot of black and pewter belly

0:11:45 > 0:11:48That stays continuously one

0:11:48 > 0:11:49For each catch they fling in

0:11:49 > 0:11:52Is sucked home like lubrication.

0:11:53 > 0:11:58- That's nice.- That boy there's going to turn into a silver eel.

0:11:58 > 0:12:00- That's a silver eel? - That's a silver eel.

0:12:00 > 0:12:02That's the boy that runs down into the sea.

0:12:02 > 0:12:05So once it goes silver, it'll go out to sea?

0:12:05 > 0:12:07He'll go way down into the bar and way out to sea.

0:12:07 > 0:12:10So are silver eels the same species as the brown one,

0:12:10 > 0:12:12they've just grown on a bit?

0:12:12 > 0:12:17- Brown eel lays in the glaur. - Nice size for eating, though.

0:12:21 > 0:12:25'How well I remember that cold, pasture-scented dawn

0:12:25 > 0:12:28'where they sorted the eels and packed and weighed them.'

0:12:29 > 0:12:31105 pound.

0:12:31 > 0:12:34Most of them were bound for Amsterdam,

0:12:34 > 0:12:37smoked and washed down with a cold Pilsner.

0:12:40 > 0:12:43And then, the fantastic sight of an old Lister engine,

0:12:43 > 0:12:45made for aerating the tanks.

0:12:48 > 0:12:52A pure Irish scene, a step back in time.

0:12:52 > 0:12:56I fell into conversation with a man on a train to Penzance once,

0:12:56 > 0:13:00who turned out to run an oyster farm in Northern Ireland.

0:13:00 > 0:13:02He said, "If you call yourself a seafood cook,

0:13:02 > 0:13:05"you've got to come over."

0:13:05 > 0:13:06He said, "We've got the cleanest waters

0:13:06 > 0:13:10"and there's no-one on the beaches, but above all, we've got the

0:13:10 > 0:13:15"best langoustines, mussels, oysters, even seaweed, in the country.

0:13:15 > 0:13:18'But where to start?

0:13:18 > 0:13:21'I had to come to Ardglass for some potted herrings.'

0:13:21 > 0:13:24You see, it's a seafood journey all told in a song,

0:13:24 > 0:13:28one of my favourite songs ever, by Van Morrison called Coney Island.

0:13:28 > 0:13:32He goes through Shrigley, Killyleagh, Strangford,

0:13:32 > 0:13:35out to Ardglass, and he stops off at Ardglass in case

0:13:35 > 0:13:39he gets famished before dinner, for some mussels, some jars of mussels,

0:13:39 > 0:13:41and some potted herrings.

0:13:41 > 0:13:43They're just baked with a bit of vinegar, breadcrumbs,

0:13:43 > 0:13:45onions and some bay leaves.

0:13:45 > 0:13:48Then he goes on all the way to Coney Island

0:13:48 > 0:13:52and as he keeps saying, "The craic is good."

0:13:52 > 0:13:55And it's a day like today, a sort of autumn, sunny day.

0:13:55 > 0:14:00He just describes the mundane things of life so movingly.

0:14:00 > 0:14:03It ends with him saying, wouldn't it be great

0:14:03 > 0:14:05if life was always like this?

0:14:07 > 0:14:10I think you have to be a particular type of person to enjoy

0:14:10 > 0:14:14an Irish holiday. You've got to really like pubs.

0:14:14 > 0:14:17That's where I met Norrie Dougan last night, in Killyleagh,

0:14:17 > 0:14:21and we just had a fascinating conversation about fish,

0:14:21 > 0:14:25langoustines, lobsters and conservation.

0:14:25 > 0:14:27He just said, "Look, Rick, the way to find out about it is to come

0:14:27 > 0:14:31"out with me in the morning." That's exactly what I did.

0:14:31 > 0:14:33Strangford Lough is an ideal environment for all

0:14:33 > 0:14:35forms of marine life.

0:14:35 > 0:14:39You've got a very nice prawn in there.

0:14:39 > 0:14:41That is a licker.

0:14:41 > 0:14:45Gosh, I wish we could get... That is what seafood's all about.

0:14:45 > 0:14:48Yes, that's good stuff there.

0:14:48 > 0:14:51This is part of the lough that the trawlers aren't working in.

0:14:51 > 0:14:53That's where you get these fairly big ones.

0:14:53 > 0:14:55You mean you got trawlers here?

0:14:55 > 0:14:59- Trawlers that work up the lough here, yeah.- But it's tiny.

0:14:59 > 0:15:02- Why do they come in here? - It's a small place. Yeah, I know.

0:15:02 > 0:15:04What I would catch in a week,

0:15:04 > 0:15:09they would catch with just one tow, one tow of the net, you know?

0:15:09 > 0:15:13As far as I'm concerned, I'd pay twice as much for Norrie's catch.

0:15:13 > 0:15:16Creel-caught langoustine are far better.

0:15:16 > 0:15:19That, to me, is what North Atlantic seafood's all about.

0:15:19 > 0:15:21If you don't have those in your restaurant,

0:15:21 > 0:15:24you can't really call yourself a seafood restaurant.

0:15:24 > 0:15:27And why? Well, because, to me,

0:15:27 > 0:15:30it just encapsulated the ozone sweetness of seafood.

0:15:30 > 0:15:32It's just unexcelled.

0:15:32 > 0:15:35And I think, actually, unexcelled anywhere in the world.

0:15:35 > 0:15:37And how would you cook it?

0:15:37 > 0:15:39All I'd do is boil it briefly in seawater,

0:15:39 > 0:15:43cos I like that salty tang to my langoustine.

0:15:43 > 0:15:44And how would I serve it?

0:15:44 > 0:15:47Well, just with a slice of lemon, with some mayonnaise.

0:15:47 > 0:15:50In fact, I wouldn't do much else to it.

0:15:50 > 0:15:54I'm not a great fan of turning this into stuffings, or...

0:15:54 > 0:15:58I'm certainly not a fan of turning it into deep-fried scampi,

0:15:58 > 0:16:00I'm afraid, because most of this stuff, sadly,

0:16:00 > 0:16:03goes into a processing factory

0:16:03 > 0:16:06and comes out as those little things they serve in baskets in pubs.

0:16:06 > 0:16:08You were just saying you went to America...

0:16:08 > 0:16:10to live in America for a while?

0:16:10 > 0:16:13Yeah. I went there for seven years.

0:16:13 > 0:16:16The first job I had was the Bell Telephone Company,

0:16:16 > 0:16:18worked driving a Ford truck.

0:16:18 > 0:16:20Then I went into the American army.

0:16:20 > 0:16:22How did you end up in the army?

0:16:22 > 0:16:25Well, it was conscription in those days. You had to do two years.

0:16:25 > 0:16:29- I had to go in for two years. - What, like national service?- Yeah.

0:16:29 > 0:16:33So what brought you back here, then, to Strangford Lough?

0:16:33 > 0:16:38The Strangford Lough brought me back here. I was homesick, you know?

0:16:38 > 0:16:41I just came back to this here.

0:16:44 > 0:16:48Strangford, in old Norse, means of violent fjord,

0:16:48 > 0:16:52and it refers to the very narrow entrance to this remarkably

0:16:52 > 0:16:54rich and fertile lough.

0:16:56 > 0:16:59As a seafood cook, I'm increasingly conscious of where future

0:16:59 > 0:17:04supplies come from, and seeing those large langoustine makes me

0:17:04 > 0:17:07so aware of how much they should be prized.

0:17:08 > 0:17:11If ever there was a case for the locals having

0:17:11 > 0:17:14ownership of water, Strangford is it.

0:17:14 > 0:17:17It should be left to fish by small boats like Norrie's,

0:17:17 > 0:17:21because then we'd always benefit from these gigantic langoustines,

0:17:21 > 0:17:24to make the dish I'm doing here.

0:17:24 > 0:17:28You're more likely to get this size of langoustine from

0:17:28 > 0:17:30your local supermarket, but they're fine.

0:17:30 > 0:17:33One thing I've noticed in the restaurant is that nobody

0:17:33 > 0:17:35eats the meat from the head.

0:17:35 > 0:17:38It's got a great flavour, so I'm adding it to my sauce here.

0:17:38 > 0:17:41First of all, I must take out the stomach sac.

0:17:41 > 0:17:43You don't want to eat that!

0:17:43 > 0:17:46So I scrape the head meat out into a bowl...

0:17:46 > 0:17:49and then I add some very finely chopped shallots.

0:17:51 > 0:17:53Next, I add some chopped parsley

0:17:53 > 0:17:57and then the main flavouring ingredient, chopped tarragon.

0:17:57 > 0:18:00And that will come together with the Pernod very nicely.

0:18:00 > 0:18:02That I'm going to add in a minute.

0:18:02 > 0:18:04Now, some French mustard.

0:18:04 > 0:18:07Actually, this dish came from Elizabeth David,

0:18:07 > 0:18:10from her book of essays, An Omelette And A Glass Of Wine.

0:18:10 > 0:18:12And it's a French recipe.

0:18:12 > 0:18:16And I'm just quite surprised about the next ingredient,

0:18:16 > 0:18:18which is soy sauce - about a teaspoon of it -

0:18:18 > 0:18:22cos you don't really expect to find soy sauce in old French recipes,

0:18:22 > 0:18:24but there's no reason why you shouldn't.

0:18:24 > 0:18:28I mean, they use foreign ingredients just as much as we do.

0:18:28 > 0:18:31So in goes about a teaspoon of soy sauce.

0:18:31 > 0:18:35Next, some virgin olive oil, about half a wineglass of that.

0:18:35 > 0:18:37Stir that in.

0:18:39 > 0:18:44And now about a tablespoon of fresh lemon juice. In that goes.

0:18:44 > 0:18:45And now some pastis.

0:18:45 > 0:18:49And what's really interesting in this sauce is you can't tell

0:18:49 > 0:18:52where the aniseed flavour in the pastis stops

0:18:52 > 0:18:54and the same flavour in the tarragon starts.

0:18:54 > 0:18:57A subtle combination is what I love.

0:18:57 > 0:19:01Finally, a little bit of salt. And some black pepper.

0:19:07 > 0:19:11One last stir and now let's get the langoustine ready for grilling.

0:19:11 > 0:19:13Now, I'm just going to brush them

0:19:13 > 0:19:16very lightly with a bit of melted butter.

0:19:16 > 0:19:21The reason for that is I just love the smell of hot buttered shells.

0:19:21 > 0:19:26It stops them burning too much and gives us this lovely, sweet,

0:19:26 > 0:19:29caramel-y sort of smell. There we go. Straight in the grill.

0:19:29 > 0:19:33They only need to be under there for a minute-and-a-half, no more.

0:19:33 > 0:19:34It's a really hot grill.

0:19:34 > 0:19:36A bit longer if you're doing it at home.

0:19:36 > 0:19:39But don't forget that they're already cooked.

0:19:39 > 0:19:43All you're really doing is heating them up, but also getting

0:19:43 > 0:19:47those shells really sort of zinging in lovely, delicious smells.

0:19:47 > 0:19:51OK, they are done. Now we'll just assemble that dish.

0:19:51 > 0:19:56Take a big white plate, like that, and I just like building them up

0:19:56 > 0:19:57in a sort of pyre, if you like.

0:19:57 > 0:19:59Sort of like a campfire effect.

0:19:59 > 0:20:03So I'm just propping them against each other, like that.

0:20:03 > 0:20:05You see?

0:20:05 > 0:20:08And that's one of the advantages of cutting them in half.

0:20:08 > 0:20:13The other advantage, it makes it look like you're getting a real plateful.

0:20:13 > 0:20:19I'm just going to drizzle the sauce right round them, like that, you see?

0:20:19 > 0:20:20It just looks so attractive.

0:20:20 > 0:20:25When things are left natural like that, they just work so well.

0:20:25 > 0:20:28I've just started putting that dish on at the restaurant,

0:20:28 > 0:20:31and I guarantee it will last for ten years.

0:20:36 > 0:20:38I, for one, would order them. They look delicious.

0:20:38 > 0:20:42Rick added soy sauce to his very French-style dish in that film

0:20:42 > 0:20:45and there are a few flavour combinations that seem wrong

0:20:45 > 0:20:46but can work surprisingly well.

0:20:46 > 0:20:50I've got one thing I'm going to show you now - it sounds really odd,

0:20:50 > 0:20:52but trust me, this is dessert and it does work.

0:20:52 > 0:20:55It's goat's cheese, strawberries and tarragon.

0:20:55 > 0:20:59- Great.- But will you try it? Boys, you tried it in rehearsal.

0:20:59 > 0:21:01- It's very nice.- It does work.

0:21:01 > 0:21:03We've got this Perroche goat's cheese,

0:21:03 > 0:21:05which is British, made by Neal's Yard.

0:21:05 > 0:21:10This has tarragon on it - don't order the peppercorn ones.

0:21:10 > 0:21:13We've got some plain tarragon here, a little bit of cream cheese.

0:21:13 > 0:21:16We've got some icing sugar, caster sugar,

0:21:16 > 0:21:19double cream and some good old English strawberries.

0:21:19 > 0:21:21First thing I'm going to do is talk about our tarragon.

0:21:21 > 0:21:25We just take the tarragon leaves, like this, in a pan,

0:21:25 > 0:21:28just with water in it, blanch it.

0:21:28 > 0:21:29Straight out.

0:21:29 > 0:21:32Literally, five seconds, if that.

0:21:32 > 0:21:34Pat them dry like that.

0:21:34 > 0:21:37And then sprinkle them with caster sugar.

0:21:37 > 0:21:40When you say things that shouldn't work and then they do, is that

0:21:40 > 0:21:43- because you made a mistake and put them together?- Generally, yes!

0:21:43 > 0:21:45You say, "Oh, I didn't realise that was goat's cheese,

0:21:45 > 0:21:46"I thought it was..."

0:21:46 > 0:21:49Tarragon I've been putting on with creme brulee as well with

0:21:49 > 0:21:52strawberries for quite a while, but candied. This is fantastic.

0:21:52 > 0:21:54The way you candy stuff normally is in syrup

0:21:54 > 0:21:56and then back into water, back into syrup.

0:21:56 > 0:22:00This way, all you do now is dry them out in the oven.

0:22:00 > 0:22:02Set the oven about 100 degrees Fahrenheit -

0:22:02 > 0:22:04that's like what you cook a meringue on.

0:22:04 > 0:22:06- Yeah, sure. Course it is.- That's the one.

0:22:06 > 0:22:09Really low, about gas mark 1.

0:22:09 > 0:22:12That sits on the oven on a piece of grease-proof.

0:22:12 > 0:22:15And they come out... candied, like that.

0:22:15 > 0:22:19Wow. I thought you said "candid", as in really honest.

0:22:19 > 0:22:21They come out candid - they'll tell you everything.

0:22:21 > 0:22:23Cheesecake - we just take our goat's cheese

0:22:23 > 0:22:26and we blend that with cream cheese and icing sugar,

0:22:26 > 0:22:28because you don't want to taste the crystals in it.

0:22:28 > 0:22:30It's nice and simple, that.

0:22:30 > 0:22:33We're just going to blend the icing sugar

0:22:33 > 0:22:35and the goat's cheese together.

0:22:35 > 0:22:38Now, your love of racing - I've been reading about you -

0:22:38 > 0:22:41you couldn't have done anything else, really, cos your father was

0:22:41 > 0:22:44a racehorse trainer, your grandfather was a racehorse trainer.

0:22:44 > 0:22:48- Both grandfathers, both sides, actually.- Serious racehorse trainers, as well.

0:22:48 > 0:22:49What...?!

0:22:49 > 0:22:52Derby winners and everything else. I mean, serious.

0:22:52 > 0:22:54Yeah, Dad trained a horse called Mill Reef,

0:22:54 > 0:22:57who, in 1971, was THE superstar horse.

0:22:57 > 0:23:00And anyone over...

0:23:00 > 0:23:04Well, anyone older that us, James, he was their pin-up star of the '70s,

0:23:04 > 0:23:08as famous as David Beckham or Wayne Rooney.

0:23:08 > 0:23:10He, as a horse was the big deal.

0:23:10 > 0:23:13We used to have a T-shirt of that woman with the tennis racquet.

0:23:13 > 0:23:15- That one... - Which one? Anna Kournikova(?)

0:23:15 > 0:23:18No, the famous one, from Athena. Do you remember that one?

0:23:18 > 0:23:21- ALL:- Yeah! Yeah! - It wasn't a tennis racquet.

0:23:21 > 0:23:23There you go.

0:23:23 > 0:23:25Exactly. They used to have a horse on their wall.

0:23:25 > 0:23:27Why didn't you get into horse racing training, then?

0:23:27 > 0:23:30- My brother does it. - But you were an amateur jockey...

0:23:30 > 0:23:33Yeah. Which is why I had a love-hate relationship with food.

0:23:33 > 0:23:36If you're built like I am, you're not in great shape to be any

0:23:36 > 0:23:39sort of jockey, and so I starved myself

0:23:39 > 0:23:41and binged like hell through the winter.

0:23:41 > 0:23:44But why is it we haven't got more women jockeys around?

0:23:44 > 0:23:48There are some quite good female professional jockeys now

0:23:48 > 0:23:52and I think it's all about opportunity.

0:23:52 > 0:23:55If you don't get the chances, you're never going to be able to shine.

0:23:55 > 0:23:59I'm hoping that Hayley Turner on the flat would be one of the few

0:23:59 > 0:24:03women who could ride something with a decent chance of The Derby.

0:24:03 > 0:24:05Chances of getting the rides...

0:24:05 > 0:24:10Yeah, Nina Carberry rode in the Grand National this year on a horse called Character Building.

0:24:10 > 0:24:12As it happened, the horse didn't run brilliantly,

0:24:12 > 0:24:13but she is a really good jockey.

0:24:13 > 0:24:16She was given a chance on a horse that wasn't 100-1,

0:24:16 > 0:24:18he was about 12 or 16-1.

0:24:18 > 0:24:19Hayley, if she rides in The Derby,

0:24:19 > 0:24:22will be on something that's got a decent chance.

0:24:22 > 0:24:25Whereas, actually, the only woman who's ever ridden in The Derby,

0:24:25 > 0:24:28who is Alex Greaves, was on a 500-1 shot and it finished last.

0:24:28 > 0:24:30You're like an encyclopaedia, love.

0:24:30 > 0:24:33I know nothing about horse racing. I've been once.

0:24:33 > 0:24:38And that was to the National, where it didn't start because the guy...

0:24:38 > 0:24:39And all the horses ran off.

0:24:39 > 0:24:43You know the one that was called off that wasn't called off?

0:24:44 > 0:24:47All I remember is just women drunk everywhere with

0:24:47 > 0:24:49bottles of champagne all over the floor.

0:24:49 > 0:24:51One of many good reasons to go to the races.

0:24:51 > 0:24:53- Stepping over them... - I'm sure you enjoyed it!

0:24:53 > 0:24:55Stepping over them. That's all I remember.

0:24:57 > 0:25:01I like lots of sports and I'll follow any sport, every sport.

0:25:01 > 0:25:03Rugby league is one of my other big ones -

0:25:03 > 0:25:05got Challenge Cup quarterfinals coming up next weekend.

0:25:05 > 0:25:07The weekend after will be The Derby,

0:25:07 > 0:25:11then we've got Royal Ascot, then we go to Wimbledon and do the tennis. But...

0:25:11 > 0:25:12- Busy, then?- It's a busy summer.

0:25:12 > 0:25:16Racing's one of the few sports that has inspired beautiful art -

0:25:16 > 0:25:21think of Stubbs, Degas, who have painted beautiful horses.

0:25:21 > 0:25:24It's inspired thrillers, you know, Dick Francis and other writers,

0:25:24 > 0:25:27who've based nearly all of their plots around racing.

0:25:27 > 0:25:32It's inspired great dramas, poetry, it's a very artistic sport.

0:25:32 > 0:25:33And it's very beautiful.

0:25:33 > 0:25:35And I could watch it slow motion.

0:25:36 > 0:25:40Talking of beautiful races, the most famous one, of course,

0:25:40 > 0:25:42is Ascot.

0:25:42 > 0:25:44I couldn't believe - 300 years it's been around.

0:25:44 > 0:25:47Royal Ascot? Yeah. Queen Anne actually invented it.

0:25:47 > 0:25:50She owned the racecourse, and the Queen still owns the racecourse.

0:25:50 > 0:25:53And The Derby has been around for hundreds of years.

0:25:53 > 0:25:55They're sort of part of our culture,

0:25:55 > 0:25:58they're not just sporting events, they're big, major events.

0:25:58 > 0:26:00They're like a big parade.

0:26:00 > 0:26:04It's got to be one of the biggest sporting events in the UK now -

0:26:04 > 0:26:06300,000 people, or something.

0:26:06 > 0:26:07What for...?

0:26:07 > 0:26:09To go watch it.

0:26:09 > 0:26:10For The Derby? Royal Ascot?

0:26:10 > 0:26:13Oh, Royal Ascot, you mean, over the five days? Yeah, yeah.

0:26:13 > 0:26:15You know, big crowds, and you should come.

0:26:15 > 0:26:17Laurence is coming, aren't you?

0:26:17 > 0:26:20- I'm going.- He's Irish - anything for a free drink!

0:26:20 > 0:26:22It's right there!

0:26:22 > 0:26:26James, you were the first man who ever told me to eat

0:26:26 > 0:26:28strawberries with balsamic vinegar and pepper,

0:26:28 > 0:26:30cos we worked together on a programme about seven years ago,

0:26:30 > 0:26:33- didn't we?- We did, yeah.- And, um...

0:26:33 > 0:26:35And I tried it and I thought, "Oh, strange man telling me

0:26:35 > 0:26:38"to put these things together."

0:26:38 > 0:26:39But it was good. It was very good.

0:26:39 > 0:26:42I'm going to trust you again here...

0:26:42 > 0:26:43You mentioned outdoor sports -

0:26:43 > 0:26:47you've done Olympics, Wimbledon and bits and pieces.

0:26:47 > 0:26:51Radio 4, cos that's where it all started for you, didn't it?

0:26:51 > 0:26:525. Radio 5 is where it all started.

0:26:52 > 0:26:57I did early morning racing bulletins. But I do a lot for Radio 4 now,

0:26:57 > 0:27:01and actually Ramblings was on this morning, a new series of Ramblings.

0:27:01 > 0:27:03And that's about the places where you can go around the UK.

0:27:03 > 0:27:05Yeah, I'm walking the South Downs Way.

0:27:05 > 0:27:07I'll end up near your neck of the woods.

0:27:07 > 0:27:09We finish up in Winchester.

0:27:09 > 0:27:11But walking the South Downs Way, from Eastbourne,

0:27:11 > 0:27:13from Beachy Head along to Winchester.

0:27:13 > 0:27:15So, different sections with different people.

0:27:15 > 0:27:18It was beautiful, and we had really fantastic weather

0:27:18 > 0:27:20and the views are great.

0:27:20 > 0:27:24I love doing that, and I've probably walked more of the UK...

0:27:24 > 0:27:27But you're doing not just sport, you've got...

0:27:27 > 0:27:29- Epsom, you've got Ascot.- Yeah.

0:27:29 > 0:27:32- But Trooping the Colour is another one you do.- Yeah.

0:27:32 > 0:27:34On the middle weekend.

0:27:34 > 0:27:36That's got to be the hardest presenting gig ever.

0:27:36 > 0:27:38Huw Edwards is the main presenter.

0:27:38 > 0:27:40He does all the stuff about the bands

0:27:40 > 0:27:44and what they're playing and the history. I get the easy job.

0:27:44 > 0:27:47I stand down on the ground and I talk to people who are watching

0:27:47 > 0:27:49and I talk about the horses.

0:27:49 > 0:27:51You can only talk about her handbag or her shoes for, you know,

0:27:51 > 0:27:54- about four minutes.- The Queen...?

0:27:54 > 0:27:57Yes. It's not really about what she's wearing, that one.

0:27:57 > 0:28:00With the Royal Procession at Royal Ascot, I do have to know what

0:28:00 > 0:28:02she's wearing as well.

0:28:02 > 0:28:04And that's not easy.

0:28:04 > 0:28:06Right. I've done everything.

0:28:06 > 0:28:08Yeah, the recipe's online if you want it.

0:28:08 > 0:28:10We've got strawberries here.

0:28:10 > 0:28:12Just blitz some strawberries, warm them up.

0:28:12 > 0:28:13This is the goat's cheese.

0:28:13 > 0:28:16You have got the goat's cheese in there with icing sugar,

0:28:16 > 0:28:19then you put the creme fraiche in there and then double cream.

0:28:19 > 0:28:21Blend it all together into a nice mousse.

0:28:21 > 0:28:23Then we take our tarragon.

0:28:23 > 0:28:25You see?

0:28:25 > 0:28:30And the idea of this is you have these pieces of tarragon just

0:28:30 > 0:28:32sprinkled over the top.

0:28:32 > 0:28:34And you eat them, they're not just for decoration?

0:28:34 > 0:28:36Hopefully you're going to eat it.

0:28:36 > 0:28:39You're going to try it with the strawberries. But it's very simple.

0:28:39 > 0:28:42What I like most about this dish is, it's really slimming.

0:28:42 > 0:28:44- Yeah. - THEY LAUGH

0:28:44 > 0:28:47It's perfect for somebody who's trying to get into outfits...

0:28:47 > 0:28:49You're on the wrong show!

0:28:49 > 0:28:50That's why I'm just going to eat.

0:28:50 > 0:28:52There's about ten kilos of butter coming up.

0:28:52 > 0:28:54Great!

0:28:54 > 0:28:56Fantastic. A bit of that and a bit of tarragon.

0:28:56 > 0:29:00I'm not a fan of goat's cheese, but, like that, I think it works.

0:29:02 > 0:29:03That's good.

0:29:03 > 0:29:05Thank you very much.

0:29:08 > 0:29:12She seemed unsure at first but at least she liked it in the end.

0:29:12 > 0:29:14If you'd like to try your hand at that dessert,

0:29:14 > 0:29:17or have a go at any recipes you see in today's show,

0:29:17 > 0:29:21they're just a click away at bbc.co.uk/recipes.

0:29:21 > 0:29:23Now, we're not live today, so we're looking back at some

0:29:23 > 0:29:26of the tasty treats from the Saturday Kitchen recipe books.

0:29:26 > 0:29:29Now, it's time for the one and only master of the wok - Ken Hom.

0:29:29 > 0:29:32And he's serving his take on a classic salmon.

0:29:32 > 0:29:34Good to have you on. What are we cooking?

0:29:34 > 0:29:36I thought we'd do salmon.

0:29:36 > 0:29:41A salmon that is stir-fried with some lemon, a little bit of ginger.

0:29:41 > 0:29:43Lots of ginger, actually!

0:29:43 > 0:29:47- A pinch of sugar and a little bit of sesame oil.- OK.

0:29:47 > 0:29:49I'm going to put you to work here.

0:29:49 > 0:29:50You want me to peel that?

0:29:50 > 0:29:53Peel that and give me some zest.

0:29:53 > 0:29:55Salmon as well - great piece of fish.

0:29:55 > 0:29:56It's a great piece of fish.

0:29:56 > 0:29:58It's funny, it's not very Chinese,

0:29:58 > 0:30:02cos it's not a fish that we have in China,

0:30:02 > 0:30:06but the Chinese have really grown to love it because it's nice and fatty.

0:30:06 > 0:30:11It's actually perfect for stir-frying cos it's a quite a firm fish.

0:30:11 > 0:30:14And the thing is, the Chinese cook it just right - not overcooked

0:30:14 > 0:30:16and it's great in the wok.

0:30:16 > 0:30:19What you want to do is just salt this.

0:30:19 > 0:30:22Now, if you want to do what the Chinese traditionally do,

0:30:22 > 0:30:26you leave it for 20 minutes in the salt. We don't need to do that.

0:30:26 > 0:30:29We can stir-fry it really quickly right away.

0:30:29 > 0:30:32- What we want to do... - You want this finely sliced, or...?

0:30:32 > 0:30:35Yes...into zest.

0:30:35 > 0:30:37And what we want to do is take out all the lovely...

0:30:37 > 0:30:39You want the segments?

0:30:39 > 0:30:41Yes.

0:30:41 > 0:30:43If we could keep Rob quiet...

0:30:43 > 0:30:46- Do you like salmon, Rob? - I've not said a word!

0:30:46 > 0:30:49This man does not like me.

0:30:49 > 0:30:51Aw! We like you. Of course we like you.

0:30:51 > 0:30:53Not "we" - "you".

0:30:53 > 0:30:54LAUGHTER

0:30:54 > 0:30:58- They've got no problem with me, it's you.- We like to tease you.

0:30:58 > 0:31:00Now, I'm just going to throw that in.

0:31:00 > 0:31:02I'm going to wash my hands here.

0:31:02 > 0:31:05OK. And...

0:31:05 > 0:31:08You've sold millions and millions of woks worldwide.

0:31:08 > 0:31:12People buy a wok, don't really use it.

0:31:12 > 0:31:14Use it once or twice...

0:31:14 > 0:31:18The problem is, probably, people don't get the right kind of wok,

0:31:18 > 0:31:20which means a wok that holds the heat.

0:31:20 > 0:31:22- You see how hot that is?- Yeah.

0:31:22 > 0:31:24It's really, really sizzling.

0:31:24 > 0:31:26And what you want to do is...

0:31:26 > 0:31:31By the way, as that is cooking, I'm also going to start cooking rice.

0:31:31 > 0:31:33- This is our masterclass on the rice? - Yes.

0:31:33 > 0:31:36The thing is, people always ask me, even after all these years,

0:31:36 > 0:31:38Ken, how do you cook rice properly?

0:31:38 > 0:31:42People are very intimidated about cooking rice.

0:31:42 > 0:31:43And it's very simple.

0:31:43 > 0:31:46You just add enough water and rice -

0:31:46 > 0:31:49long-grain white rice, like this.

0:31:49 > 0:31:53- Just about an inch of water over the rice.- Yeah.

0:31:53 > 0:31:55You put your thumb in here

0:31:55 > 0:31:59and that much water over rice makes perfect rice.

0:31:59 > 0:32:01You want to bring that to a boil.

0:32:01 > 0:32:04- OK.- We'll let that start boiling.

0:32:04 > 0:32:06- We're going to actually... - So, there's no need to drain it off?

0:32:06 > 0:32:10Yes, I'm going to let you do some ginger too.

0:32:10 > 0:32:14What you want to do is, when you're cooking in a wok like this,

0:32:14 > 0:32:17make sure it's really hot all the time.

0:32:17 > 0:32:20Now, I don't know about you,

0:32:20 > 0:32:24but most chefs like salmon and fish like this not too cooked.

0:32:24 > 0:32:28You just want to have this brown on the outside, especially salmon.

0:32:28 > 0:32:31Nothing's worse than dry salmon.

0:32:31 > 0:32:33You like salmon, don't you, Rob?

0:32:33 > 0:32:35I adore salmon, Ken.

0:32:35 > 0:32:39My good friend, I adore salmon, yes.

0:32:39 > 0:32:40Can I ask you a question?

0:32:40 > 0:32:43- Yes.- Who do you fancy for the Rugby World Cup?

0:32:43 > 0:32:46Well, I was for the French, but they've lost...

0:32:47 > 0:32:49Seriously....

0:32:49 > 0:32:53Cleaning a wok, Ken, that's an old conundrum,

0:32:53 > 0:32:58isn't it? Should the wok stay weather-beaten and...?

0:32:58 > 0:33:04These days I think the wok should be like this, without anything in it.

0:33:04 > 0:33:06I mean, it's perfect the way it is.

0:33:06 > 0:33:09That's perfect. I'll let you continue doing that.

0:33:09 > 0:33:11- So, non-stick, really? - That's a non-stick wok, is it?

0:33:11 > 0:33:13Yeah. It's a non-stick wok.

0:33:13 > 0:33:17And the thing is, now there's really good non-stick technology.

0:33:17 > 0:33:20In other words, I have this on very high heat

0:33:20 > 0:33:23and it holds the heat really well.

0:33:23 > 0:33:25That's what you want.

0:33:25 > 0:33:30That heat is what really gives all this wok-cooking its flavour.

0:33:30 > 0:33:32It's really interesting, James,

0:33:32 > 0:33:35that a lot of people tend to grate ginger.

0:33:35 > 0:33:38You should never, ever grate ginger because ginger is so fibrous

0:33:38 > 0:33:42and if you grate it, it's really difficult to eat.

0:33:42 > 0:33:44- Finely slice it. - Right. Finely slice it.

0:33:44 > 0:33:48Like what I'm doing here. Like... you did a good job on the lemon.

0:33:48 > 0:33:50Just run through this rice again.

0:33:50 > 0:33:53- You bring this to the boil? - Yeah, bring it to the boil.

0:33:53 > 0:33:54- Let it boil for how long? - Let it boil...

0:33:54 > 0:33:56Let's see how hot that is - not very hot.

0:33:56 > 0:33:58Let it boil for how long?

0:33:58 > 0:34:00Until all the water has evaporated.

0:34:00 > 0:34:02- So, you don't drain it, then?- No.

0:34:02 > 0:34:03- Never, ever drain it.- I see.

0:34:03 > 0:34:07Then you put it down as low as possible and you cover it

0:34:07 > 0:34:11and let it cook for five to eight minutes.

0:34:11 > 0:34:13- Yup.- And that's perfect.

0:34:13 > 0:34:16Ginger is really nice with something like fish,

0:34:16 > 0:34:19because that's our lemon, if you will.

0:34:19 > 0:34:22You keep the skins, wouldn't you? Keep all the skins?

0:34:22 > 0:34:24Yes, you know what? You can make tea with that.

0:34:24 > 0:34:26That's really wonderful for digestion.

0:34:26 > 0:34:31In fact, if you have a stomach ache, that is wonderful to get rid of it.

0:34:31 > 0:34:37Now, once the ginger has got nice and dark like that - brown -

0:34:37 > 0:34:40you add in this lovely lemon zest.

0:34:40 > 0:34:44- And, you see, we've drained all the oil off.- Yeah.

0:34:44 > 0:34:47Put that in here.

0:34:47 > 0:34:48Little bit of salt and pepper?

0:34:48 > 0:34:51Pepper.

0:34:51 > 0:34:55You want to finish this with a touch of sugar.

0:34:55 > 0:35:00It's funny because we Chinese use sugar for seasoning,

0:35:00 > 0:35:02just a pinch, not very much.

0:35:02 > 0:35:06And you want to drizzle that with a little bit of sesame oil.

0:35:06 > 0:35:09The fatal mistake that people make when they're doing stir-fry -

0:35:09 > 0:35:10they put sesame oil in the cooking.

0:35:10 > 0:35:15A lot of young chefs make that mistake.

0:35:15 > 0:35:17They cook with it. It's much too strong.

0:35:17 > 0:35:19- Yeah.- Look at that. That is...

0:35:19 > 0:35:22- It's kind of like a seasoning, really.- Absolutely.

0:35:22 > 0:35:26It's a condiment rather than an oil used for cooking.

0:35:26 > 0:35:28You see how that's boiling away?

0:35:28 > 0:35:30- Yeah.- That's fine.

0:35:30 > 0:35:31We just turn that off.

0:35:31 > 0:35:33I've moved that.

0:35:35 > 0:35:37When the rice is cooked perfectly...

0:35:37 > 0:35:40Let me get this here.

0:35:40 > 0:35:44..you see what will happen is, it won't stick.

0:35:44 > 0:35:46And that's if you leave it, switch it off.

0:35:46 > 0:35:49Exactly. Switch it off and just let it cook.

0:35:49 > 0:35:51You just want to make sure that that's all evaporated,

0:35:51 > 0:35:55then you cover it and put it on as low as possible for five minutes

0:35:55 > 0:35:57and just let it sit.

0:35:57 > 0:35:59And this is, like, perfect rice.

0:35:59 > 0:36:02Something like this and a salad would be so good.

0:36:02 > 0:36:04I think, tonight,

0:36:04 > 0:36:07I might make this as an entree for some guests I'm having.

0:36:07 > 0:36:11And I'm going to make Marcus's quail.

0:36:11 > 0:36:14That's a great idea, that quail was so delicious.

0:36:14 > 0:36:18- Make sure you do it with spring onions and not leeks. - THEY LAUGH

0:36:18 > 0:36:19Rob hasn't been invited, so...

0:36:19 > 0:36:23Rob hasn't been invited, so I can't use leeks.

0:36:23 > 0:36:25Look, again. Twists the knife.

0:36:25 > 0:36:27Ken, remind us what that dish is again.

0:36:27 > 0:36:32This is stir-fried salmon with ginger and lemon.

0:36:32 > 0:36:34And you can see how wonderful and brown that is.

0:36:34 > 0:36:37And it's just served with good, fantastic steamed rice.

0:36:37 > 0:36:40Ken's trying it tomorrow, why don't you?

0:36:46 > 0:36:49Right, Ken, follow me over here.

0:36:49 > 0:36:50Now, Rob.

0:36:50 > 0:36:52This is for you, Rob.

0:36:52 > 0:36:54This looks good.

0:36:54 > 0:36:56This looks great.

0:36:56 > 0:36:58It's nice, that, isn't it?

0:36:58 > 0:37:01I'm interested here, the rice - perfect.

0:37:01 > 0:37:02Cos that's sticky.

0:37:02 > 0:37:05No, it's not sticky. I'm just decorating it there.

0:37:05 > 0:37:07THEY LAUGH

0:37:07 > 0:37:08All right!

0:37:08 > 0:37:10I only wanted that...

0:37:10 > 0:37:11Here we go.

0:37:11 > 0:37:12Here we go.

0:37:12 > 0:37:15Give me a minute, I'm not great with chopsticks.

0:37:15 > 0:37:17Talk amongst yourselves.

0:37:17 > 0:37:19Here we go. I don't need a fork.

0:37:19 > 0:37:20OK. Here we go.

0:37:24 > 0:37:26Oh!

0:37:26 > 0:37:28It's appalling.

0:37:28 > 0:37:29THEY LAUGH

0:37:29 > 0:37:31I can't eat that!

0:37:31 > 0:37:34Oh! Who do you think you are? Ken Hom?!

0:37:34 > 0:37:36I'm joking. I'm joking.

0:37:36 > 0:37:38It's absolutely delicious.

0:37:38 > 0:37:40It really is gorgeous.

0:37:40 > 0:37:43I couldn't resist it after what you'd done to me today.

0:37:43 > 0:37:45- Yeah. Obi Ken-obi! - Really is lovely.

0:37:45 > 0:37:49And you've used salmon. Could you do it with anything else?

0:37:49 > 0:37:51You could do it with cod - is absolutely wonderful.

0:37:51 > 0:37:53You have to use firm fish.

0:37:53 > 0:37:56Yes, monkfish is fantastic like that.

0:37:56 > 0:37:57Snapper?

0:37:57 > 0:37:59- No?- Yes, snapper, you can.

0:37:59 > 0:38:03- Because it's a firm white fish.- Sally, happy with that?- Mm. Beautiful.

0:38:03 > 0:38:05- Lovely, isn't it? - Marcus, big fan of Chinese food.

0:38:05 > 0:38:09Great flavour. The ginger comes out beautifully and the lemon just cuts through.

0:38:09 > 0:38:11If you don't overcook it, the salmon remains very creamy.

0:38:11 > 0:38:14It continues to cook as it goes to the table.

0:38:14 > 0:38:17It's a big mistake to cook it fully in the kitchen.

0:38:20 > 0:38:23There's definitely no way you could call that appalling, Rob.

0:38:23 > 0:38:27Now, remember to get your wok really hot before you stir-fry anything.

0:38:27 > 0:38:30Now it's time for the legendary Keith Floyd to get off the mainland,

0:38:30 > 0:38:34as he continues his celebration of food of Britain and Ireland,

0:38:34 > 0:38:36and today, he visits the Orkneys.

0:38:42 > 0:38:46It's incredible that this journey has ended. This is the last programme.

0:38:46 > 0:38:48# Hallelujah

0:38:48 > 0:38:51# Hallelujah

0:38:51 > 0:38:56# Hallelujah, hallelujah Hallelujah, hallelujah...#

0:38:56 > 0:39:00It's the last programme and my ship the HMS Gastronaught rusted,

0:39:00 > 0:39:04rotten, abandoned by the BBC, no money left,

0:39:04 > 0:39:07beached here on the Orkneys, where over the next half hour

0:39:07 > 0:39:12on this splendid island, I will end up well and truly in the soup.

0:39:12 > 0:39:15To begin, I thought I'd cook an Orcadian chunky fish soup,

0:39:15 > 0:39:18a simple affair made with fresh halibut, salmon, scallops

0:39:18 > 0:39:21and sole, but as the cooking process is so simple,

0:39:21 > 0:39:24a trip round these wonderful islands is essential to create

0:39:24 > 0:39:27an appetite and give a sense of place.

0:39:27 > 0:39:29And here, there are more standing stones

0:39:29 > 0:39:33and ancient monuments than any other place of its size in Northern Europe.

0:39:33 > 0:39:36Here they came, from unknown Stone Age peoples, to the Picts,

0:39:36 > 0:39:40Celtic monks, Norsemen, Vikings and Scots of all types,

0:39:40 > 0:39:42from religious refugees to cattle thieves.

0:39:42 > 0:39:46Even shipwrecked Spaniards from the Armada sought refuge here.

0:39:46 > 0:39:49And in both World Wars, Scapa Flow was the main base for the British

0:39:49 > 0:39:53fleet, with the rusting remains of sunken cargo boats deliberately

0:39:53 > 0:39:56placed at strategic points to impede the German submarines.

0:39:56 > 0:39:59Orosius, the famous Roman travel writer,

0:39:59 > 0:40:01was dead right in his 5th-century guide to Northern Europe

0:40:01 > 0:40:04when he said, "This place is brilliant for fresh scallops

0:40:04 > 0:40:06and wildflowers, especially in May."

0:40:06 > 0:40:08WHISTLE Yes.

0:40:08 > 0:40:11Well, I hope you enjoyed that. They are beautiful, these islands.

0:40:11 > 0:40:14It's little wonder the Orcadians don't want to be

0:40:14 > 0:40:17thought of as Scottish, they're very proud of this place.

0:40:17 > 0:40:20While you've been away, I've been cooking away.

0:40:20 > 0:40:22My soup's been simmering delicately away.

0:40:22 > 0:40:25Let me remind you of how I cooked it.

0:40:25 > 0:40:28First of all, I chopped up some onions, fried them in butter,

0:40:28 > 0:40:32added some vermouth and some white wine, then some fish stock.

0:40:32 > 0:40:35Then I thickened it with beurre manie - flour and butter -

0:40:35 > 0:40:38then added cream, stirred it round, simmered it - delicious,

0:40:38 > 0:40:41add my bits of fish, in my case, scallops, salmon,

0:40:41 > 0:40:44turbot - all these wonderfully expensive things.

0:40:44 > 0:40:47That's cos we like to exploit the BBC mini-breaks to the maximum.

0:40:47 > 0:40:50You, of course, don't have to go to those lengths at home.

0:40:50 > 0:40:55You could use cod and conger eel and still have a very fine dish indeed.

0:40:55 > 0:40:59I think it's time to taste to see how it is getting on.

0:40:59 > 0:41:01It's very delicious, but...

0:41:01 > 0:41:03It needs a little salt.

0:41:03 > 0:41:06It's always worthwhile adding this flavouring to delicate

0:41:06 > 0:41:07things like this at the end.

0:41:07 > 0:41:10You get the best and the freshest flavour.

0:41:10 > 0:41:14Incidentally, my director wanted to make this joke about,

0:41:14 > 0:41:16"I don't think this horse will work again."

0:41:16 > 0:41:18I thought that was a fairly tasteless thing.

0:41:18 > 0:41:20This is in fact fish stock.

0:41:20 > 0:41:22I'm going to add a bit more to my soup, cos it's a bit too

0:41:22 > 0:41:24thick for my liking.

0:41:24 > 0:41:26Add a little bit of that.

0:41:26 > 0:41:30Stir that in. And I think it is ready to go.

0:41:30 > 0:41:32Quick slurp for me...

0:41:33 > 0:41:34That's better.

0:41:34 > 0:41:38Silk handkerchief to wipe the drips off my thing with.

0:41:38 > 0:41:41Let's have a taste and see what we think - Orcadian fish soup.

0:41:46 > 0:41:47It's heavenly.

0:41:47 > 0:41:51It doesn't need to be smothered with chopped parsley or fresh herbs.

0:41:51 > 0:41:55The subtle flavours of the fish from this wonderful cool, cold sea

0:41:55 > 0:42:00is unimpaired. It's beautiful. It's delicious.

0:42:11 > 0:42:13And so it's off to meet a man from Hoy.

0:42:13 > 0:42:17I'm pleased to say that the road was relatively otter-free that morning,

0:42:17 > 0:42:19and there weren't any serious hold-ups.

0:42:19 > 0:42:22David Hutchinson used to be a television cameraman,

0:42:22 > 0:42:24restaurateur, nurse and writer.

0:42:24 > 0:42:27But he turned his back on the bright lights of Kirkwall,

0:42:27 > 0:42:30and by painfully gathering driftwood and flotsam, he set about restoring

0:42:30 > 0:42:34a tumbledown croft in the search for a more meaningful existence, and the

0:42:34 > 0:42:37serious business of making crab soup, or parten bree,

0:42:37 > 0:42:39as the Scots will have it.

0:42:39 > 0:42:42In his designer kitchen, largely made from discarded fish boxes,

0:42:42 > 0:42:44he explained.

0:42:44 > 0:42:46Making the soup is a doddle.

0:42:46 > 0:42:49A chunk of butter in the pot, melt it.

0:42:50 > 0:42:53You didn't rise to me calling this a Scottish soup at all.

0:42:53 > 0:42:55No, no, cos it's very much an Orcadian thing.

0:42:55 > 0:42:59In the old days, you'd see the people who lived in the crofts,

0:42:59 > 0:43:01they only had about five hectares of land,

0:43:01 > 0:43:04which was about enough to grow crop for the cattle and a little meal.

0:43:04 > 0:43:06And they all had little fishing boats

0:43:06 > 0:43:09and went out in the bay and fished for lobsters which, as you know,

0:43:09 > 0:43:11are very much sought after and expensive.

0:43:11 > 0:43:15And often, they pulled up crabs in the lobster pots

0:43:15 > 0:43:16and they threw them away.

0:43:16 > 0:43:20But when times were hard, they always resorted to the sea again to

0:43:20 > 0:43:22gather crabs.

0:43:22 > 0:43:26And then of course, by cooking it in a little butter and some milk...

0:43:26 > 0:43:28The milk goes in at this stage.

0:43:28 > 0:43:29Yes, well...

0:43:29 > 0:43:31You can add it all at the same time.

0:43:31 > 0:43:34Now, a lot of people used to make it with the meat from the back

0:43:34 > 0:43:36which is brown,

0:43:36 > 0:43:37but sometimes you can put white in.

0:43:37 > 0:43:38It doesn't really matter.

0:43:38 > 0:43:41The brown gives it a nice colour, but I often think that the

0:43:41 > 0:43:45meat from the back of the crab has got much more flavour.

0:43:45 > 0:43:47- So in it goes, too. - The whole lot?

0:43:47 > 0:43:49If you're going to make a soup, you've got to do it on a grand scale.

0:43:49 > 0:43:52- Could you chuck that?- Indeed, indeed.- Thank you, sir.

0:43:52 > 0:43:55Our crew are going to be well-fed today for the first time in a week.

0:43:55 > 0:43:57And, of course, the great secret with this soup is,

0:43:57 > 0:43:59you just simmer it, cos it's been cooked already.

0:43:59 > 0:44:02What's the difference between an Orcadian...?

0:44:02 > 0:44:04I mean, it's all Scotland, isn't it?

0:44:04 > 0:44:05No. Certainly not.

0:44:05 > 0:44:08You'd never get an Orcadian worth his salt admitting to be a Scot.

0:44:08 > 0:44:10We're North Atlantic people.

0:44:10 > 0:44:12Our origins are Scandinavian.

0:44:12 > 0:44:15A lot of people who come up to Orkney express surprise that

0:44:15 > 0:44:19we don't speak Gaelic here, which is the native language of Scotland.

0:44:19 > 0:44:22And Orcadians too, when they go to concert parties,

0:44:22 > 0:44:24of people who come up from south,

0:44:24 > 0:44:27and you get some splendid figure strolling onto

0:44:27 > 0:44:29the stage in a kilt and highland dress,

0:44:29 > 0:44:32and then he starts warbling away in a foreign language.

0:44:32 > 0:44:35It's as alien to Orcadians as Mandarin, Chinese or Greek.

0:44:35 > 0:44:38And all these wonderful, stirring songs about marching through

0:44:38 > 0:44:40the heather and granny's heilan' hame

0:44:40 > 0:44:43there's no such thing as granny's heilan' hame any more.

0:44:43 > 0:44:44It was bulldozed down years ago

0:44:44 > 0:44:48and turned into time-share flats, which are full of Germans or Arabs.

0:44:48 > 0:44:50GENTLE FOLK MUSIC

0:44:50 > 0:44:53'Do I detect a hint of bitterness there? No, surely not.

0:44:53 > 0:44:55'David's a man who wants for nothing.

0:44:55 > 0:44:58'He even brews, among other things, his own electricity with

0:44:58 > 0:45:01'the aid of a propeller on the roof. But back to this brilliant soup.

0:45:01 > 0:45:04'Once the cooked crab has been thoroughly warmed

0:45:04 > 0:45:06'through in the milk you add some fresh cream

0:45:06 > 0:45:09'and thicken it with about four generous handfuls of oatmeal,

0:45:09 > 0:45:13'which makes a thick, nutritious and body-building meal.

0:45:13 > 0:45:15'And it takes about five minutes to make.

0:45:15 > 0:45:18'But don't serve as a starter for some delicate little dinner party.

0:45:18 > 0:45:19'It's truly a meal in itself.'

0:45:22 > 0:45:24So, David, in the words of the old song,

0:45:24 > 0:45:26you cooked it, so I'll serve it.

0:45:26 > 0:45:31- Very good.- It does look splendid. It does look splendid. Here,

0:45:31 > 0:45:34get your eating tackle around that, as they say.

0:45:36 > 0:45:39- What do you reckon?- Oh, yes. Can I tell you something funny?

0:45:39 > 0:45:41- Mm.- I haven't made this soup for six years.

0:45:41 > 0:45:43- You haven't made it for six years? - I haven't made it for six years.

0:45:43 > 0:45:46I used to make every day in the restaurant and I was

0:45:46 > 0:45:48so sick of making it. That's the first time in six years

0:45:48 > 0:45:51- and it's turned out dead right. - It's brilliant, it's supreme.

0:45:51 > 0:45:53I will tell you something which is quite extraordinary.

0:45:53 > 0:45:54You know I didn't meet you...

0:45:54 > 0:45:57This is not set-up shot, do you know what I mean?

0:45:57 > 0:46:00- I arrive in these places, working off the researcher's notes.- Mm.

0:46:00 > 0:46:02I expected to find the way the researcher wrote about you,

0:46:02 > 0:46:04a lovely lady I'm sure she is,

0:46:04 > 0:46:08he's a kind of a superannuated beach bum who built his house

0:46:08 > 0:46:10out of driftwood and stuff like that

0:46:10 > 0:46:14and I was expecting to find some laid-back kind of hippie.

0:46:14 > 0:46:19And in fact you're a very... You're not that, you haven't opted out,

0:46:19 > 0:46:20you've opted in, haven't you, somehow?

0:46:20 > 0:46:23Well, there's an old saying of my grandmother that the harder

0:46:23 > 0:46:25you run away from something in life,

0:46:25 > 0:46:27you often end up by getting nearer to it.

0:46:27 > 0:46:29It's rather like having a row with one of your best friends and

0:46:29 > 0:46:32you go round all day trying to avoid them and you keep meeting them.

0:46:32 > 0:46:34So I don't think I've run away.

0:46:34 > 0:46:37In fact, when I came to live here, it was a lovely quiet place,

0:46:37 > 0:46:39but now we've got the roll-on, roll-off ferry,

0:46:39 > 0:46:41we have bus tours and things like that.

0:46:41 > 0:46:45So it's not the quiet, remote place that it used to be.

0:46:45 > 0:46:47It's all changed. Thank you.

0:46:47 > 0:46:49BRASS-HEAVY CLASSICAL MUSIC

0:47:08 > 0:47:12Just in case, by the way, anybody from the tax office is watching,

0:47:12 > 0:47:14this schooner is not my yacht, I borrowed it for the day.

0:47:14 > 0:47:17What a fabulous place to be, against the backdrop of the cliffs

0:47:17 > 0:47:20and the light of the Orkney Islands. Absolutely fabulous.

0:47:20 > 0:47:21My diving chums are going

0:47:21 > 0:47:26to plunge over and raid the sea bed for lobsters and crayfish and ling

0:47:26 > 0:47:29and fabulous things, but I've been to sea before and I don't believe...

0:47:29 > 0:47:31They may come back with nothing,

0:47:31 > 0:47:34so I've taken the precaution of preparing a traditional soup,

0:47:34 > 0:47:35the Scotch broth.

0:47:35 > 0:47:39I've got down here, as you can see, some mutton bone simmering away

0:47:39 > 0:47:41in water to make the wonderful basic stock.

0:47:41 > 0:47:45I've got the obligatory dried pulses, pearl barley, peas,

0:47:45 > 0:47:48lentils and stuff like that, chopped onions and then

0:47:48 > 0:47:52a variety of root vegetables - leeks, carrots, turnips and celery.

0:47:52 > 0:47:55All of that simmers for about two hours down in the galley,

0:47:55 > 0:47:57or until they come back with something really nice to eat.

0:47:57 > 0:47:59OK, lads, over the side.

0:48:06 > 0:48:08The plumage is certainly very fetching,

0:48:08 > 0:48:10but I'm not sure how long they do stay in season.

0:48:10 > 0:48:13Anyway, I've made it quite clear, don't bother to come back

0:48:13 > 0:48:15if you don't catch anything.

0:48:15 > 0:48:17Argh!

0:48:17 > 0:48:20'These guys were on holiday diving on wrecks, a perfectly harmless

0:48:20 > 0:48:21'and fascinating pastime.

0:48:21 > 0:48:23'And although I had asked them to get me

0:48:23 > 0:48:26'a bit of fish for the pot, they weren't in the business

0:48:26 > 0:48:29'of plundering the birthright of the regular fisherman, OK?

0:48:29 > 0:48:32'So while they were at it, I put ashore on Shapinsay to start

0:48:32 > 0:48:35'thumping my tub about one of my favourite things, which is

0:48:35 > 0:48:36'the production of British cheeses.

0:48:36 > 0:48:40'Something, as far as I can tell, that doesn't get the sort of support

0:48:40 > 0:48:42'that say, the French give to their farmers.'

0:48:42 > 0:48:45It's usually the director who decides where we go and what

0:48:45 > 0:48:48we do on these programmes and when it comes to cheese I stick my oar in.

0:48:48 > 0:48:51I love cheese, I love British cheese.

0:48:51 > 0:48:53We don't see enough of real farmhouse British cheese

0:48:53 > 0:48:57in our supermarkets and shops, and so when we came to Orkney

0:48:57 > 0:49:00we couldn't miss visiting Minnie Russell, who makes Orkney cheese.

0:49:00 > 0:49:02Not only Orkney cheese,

0:49:02 > 0:49:05but the cheese that even the locals say is the best on the island.

0:49:05 > 0:49:06So Minnie, take me to the creamery,

0:49:06 > 0:49:08if we can get through this contraption.

0:49:08 > 0:49:09What's this thing for?

0:49:09 > 0:49:12We had to put it on to frighten the sparrows away.

0:49:12 > 0:49:14They came in and pecked the cheese so badly,

0:49:14 > 0:49:16we lost about six cheese one night with them.

0:49:16 > 0:49:19- Naughty little sparrows, aren't they? - Yes.- Can we go in, anyway?

0:49:19 > 0:49:23Now, Richard, I know you're bit of a sparrow yourself, but this isn't

0:49:23 > 0:49:25to put you off. You come in and follow us in.

0:49:25 > 0:49:27If I don't knock everything over.

0:49:27 > 0:49:30So, these are the cheeses.

0:49:30 > 0:49:31Come in, have a lovely look at that.

0:49:31 > 0:49:35That is one woman's work, you know, from a few cows

0:49:35 > 0:49:37on a cold, windswept island.

0:49:37 > 0:49:40Why are they all different colours and different shapes?

0:49:40 > 0:49:42That's... They're mature.

0:49:42 > 0:49:45That one there, that's a new one.

0:49:45 > 0:49:47- Can you hold that one up for Richard to see?- Yes.

0:49:47 > 0:49:50Richard doesn't know what we're talking about.

0:49:50 > 0:49:52That's a beautiful, mature cheese, the best.

0:49:52 > 0:49:55It's not been good weather lately for drying them.

0:49:55 > 0:49:57Some of them, that's...

0:49:57 > 0:50:00- So, how old will this one be? - Maybe three weeks.

0:50:00 > 0:50:03- Maybe three weeks?- Yes. - Show me a very young one, perhaps.

0:50:03 > 0:50:08Oh! They're all... Well, that one's a bit younger.

0:50:08 > 0:50:10- This is still not dry yet, do you understand?- Right.

0:50:10 > 0:50:14So that you'd like to keep for a week or so before you sell it?

0:50:14 > 0:50:16Before we sell it, yes.

0:50:16 > 0:50:20What do you have this oatmeal for? I found this here. What's this for?

0:50:20 > 0:50:22Yes, we rub them with oatmeal before we...

0:50:22 > 0:50:25It makes them more authentic.

0:50:25 > 0:50:28They used to keep them - in the old days they kept them in...

0:50:28 > 0:50:29INDISTINCT

0:50:29 > 0:50:33- Right.- And people seemed to like it. They...

0:50:34 > 0:50:37- Can we taste one of these, Minnie? - Yes.- Which one could we taste?

0:50:37 > 0:50:42- Well, I've got this one.- Richard, can you get right in on this?

0:50:42 > 0:50:45There's a lovely cheese being cut in half here. Beautiful.

0:50:47 > 0:50:50That is fabulous. That is very - what sort of cows do you have for this?

0:50:50 > 0:50:54We have about five.

0:50:54 > 0:50:57- Would you like a bit?- Oh, I'd love a bit. Yes, please.

0:50:57 > 0:51:02That one's not as dry as I thought it was, but never mind. I think it'll be quite...

0:51:04 > 0:51:06It's very - it sounds obvious to say,

0:51:06 > 0:51:09it's very difficult to say things like this. This is very cheesy.

0:51:09 > 0:51:12It's very creamy, but it also smells and tastes of the sea.

0:51:12 > 0:51:15Which is not surprising, The sea's only yards away

0:51:15 > 0:51:18and the wind blows over the pastures here.

0:51:18 > 0:51:21And gives this cheese, like other British cheeses,

0:51:21 > 0:51:23its stamp of regional identity.

0:51:23 > 0:51:26But back to our intrepid aquanauts.

0:51:26 > 0:51:31Like faithful hounds panting from the hunt, bearing all sorts of gifts.

0:51:31 > 0:51:35A plump crayfish. And jolly tasty THEY are. Now, I might cook that,

0:51:35 > 0:51:38but let's see what else they've got.

0:51:38 > 0:51:39A HUGE lobster.

0:51:39 > 0:51:40A 7lb lobster.

0:51:40 > 0:51:42What's that, an inch a year

0:51:42 > 0:51:45or a pound every decade? It's an enormous beast.

0:51:45 > 0:51:50And a sack of scallops the size of carthorses' feet.

0:51:50 > 0:51:52I know this sounds uncharacteristically pious of me,

0:51:52 > 0:51:53but we couldn't bring ourselves

0:51:53 > 0:51:56to cook this one. Anyway, the pot wasn't big enough.

0:51:56 > 0:51:58But the divers or the director didn't want to do it.

0:51:58 > 0:51:59This is the last programme.

0:51:59 > 0:52:03It's too fine a beast to sacrifice for a trivial television programme,

0:52:03 > 0:52:06so it's going back to live and to breed.

0:52:14 > 0:52:17It would have tasted really good, as well!

0:52:17 > 0:52:19LAUGHTER

0:52:19 > 0:52:22My God! The things we do for Greenpeace!

0:52:27 > 0:52:31What a classic piece of TV there from the late, great Keith Floyd.

0:52:31 > 0:52:33Now, we're not cooking live in the studio today,

0:52:33 > 0:52:37so instead, we're looking back at some of the delicious cooking from the Saturday Kitchen archives.

0:52:37 > 0:52:41Still to come on today's Best Bites, it's Scotland against Wales

0:52:41 > 0:52:43on the Saturday Kitchen Omelette Challenge.

0:52:43 > 0:52:45Bryn Williams faces Tom Kitchin

0:52:45 > 0:52:47in the Celtic battle of the eggs.

0:52:47 > 0:52:51Bjorn van der Horst fuses savoury game with sweet delights

0:52:51 > 0:52:53in his unusual version of roast grouse.

0:52:53 > 0:52:56He stuffs the grouse with thyme, olives and orange,

0:52:56 > 0:52:59and then serves it with a white chocolate mousse and a black olive toffee.

0:52:59 > 0:53:03And Laurence Llewelyn-Bowen faces food heaven or food hell.

0:53:03 > 0:53:07Would he get his food heaven - sardines, with a classic Venetian sardine dish?

0:53:07 > 0:53:10That's sardines cooked with white wine, pine nuts and sultanas,

0:53:10 > 0:53:13and served with a green salad and Parmesan croutons.

0:53:13 > 0:53:16Or would he get his dreaded food hell, crab, with my crab bisque

0:53:16 > 0:53:21made from fresh crab from the crab shell, served with a delicious fresh crab beignet?

0:53:21 > 0:53:24Find out what he gets to eat at the end of the show.

0:53:24 > 0:53:28Now you know you're in for a tasty meal whenever Cyrus Todiwala comes to visit.

0:53:28 > 0:53:30But also, you're going to get a list of ingredients

0:53:30 > 0:53:34that are as long as your arm, even when he's making a couple of sandwiches.

0:53:34 > 0:53:36What's on the menu for you, then?

0:53:36 > 0:53:39We will try to keep it small today, James!

0:53:39 > 0:53:43- Break it down. Two dishes. - We've got some lamb mince there

0:53:43 > 0:53:46and some chicken fillet breast. So we're going to make a seekh kebab.

0:53:46 > 0:53:49- Yep.- You're going to help me make the chicken tikka,

0:53:49 > 0:53:52- which is malai tikka, which is creamy tikka.- Yeah.

0:53:52 > 0:53:54And we've got two salads.

0:53:54 > 0:53:58Sorry, raita - it's going to be yoghurt with cucumber and mint.

0:53:58 > 0:54:00And then we've got a shredded salad.

0:54:00 > 0:54:03- We're going to do some nan bread? - We're going to make some nan as well.

0:54:03 > 0:54:06I'm going to crack on and do this. We have spices in here.

0:54:06 > 0:54:08You've got to show me how this thing opens. How does it open?

0:54:08 > 0:54:11I'm not very intelligent, am I? Ah, there, it just comes off!

0:54:11 > 0:54:14- There you go. - I didn't know that, did I?- Yeah.

0:54:14 > 0:54:17So I've got my spices just toasting off nicely.

0:54:17 > 0:54:19Toast the mace and the cardamom.

0:54:19 > 0:54:21- Only mace and cardamom in there. - Right.

0:54:21 > 0:54:25- OK.- For my seekh kebab now, I need...

0:54:25 > 0:54:28Now, the seekh kebab, is that standard with lamb mince,

0:54:28 > 0:54:29or you can do that with anything?

0:54:29 > 0:54:32You can do it with beef mince, you can do it with chicken.

0:54:32 > 0:54:33We call it slightly different.

0:54:33 > 0:54:35We call it a reshmi kebab if we do it with chicken.

0:54:35 > 0:54:40- A reshmi kebab?- Yeah, because it becomes a little bit silky.

0:54:40 > 0:54:44Reshmi means silk. And you can also do it with pork.

0:54:44 > 0:54:45Now like I was talking to Atol

0:54:45 > 0:54:48about different regions of India where food comes from,

0:54:48 > 0:54:50where would this predominantly lie?

0:54:50 > 0:54:52Well, kebabs mostly, to be honest,

0:54:52 > 0:54:55came from the Persian influence

0:54:55 > 0:54:57on Indian cooking.

0:54:57 > 0:55:01And we have a lot to owe to the Persians, actually.

0:55:01 > 0:55:06The whole of Europe, in fact, and a lot of North India as well.

0:55:06 > 0:55:08So...

0:55:09 > 0:55:11A lot of stuff came from there.

0:55:11 > 0:55:14As a result, it has been adopted into...

0:55:14 > 0:55:18- A lot of things have been adopted in Indian cooking.- Yeah.

0:55:18 > 0:55:21And tandoor, in Iran,

0:55:21 > 0:55:24is called the taftoon.

0:55:24 > 0:55:28- Taftoon?- Taftoon. Whereas ours is vertical,

0:55:28 > 0:55:32the Iranian tandoor goes in at a slant.

0:55:32 > 0:55:34They do make nans. Massive nans,

0:55:34 > 0:55:37to be honest with you, pretty big.

0:55:37 > 0:55:39- Yeah.- And, er...

0:55:39 > 0:55:43I think that's where the Indians got a little bit of culture from.

0:55:43 > 0:55:45What have we got in here? We've got the spices in here. Cardamom and?

0:55:45 > 0:55:47You've got cardamom and mace in there.

0:55:47 > 0:55:50You're going to put in a little bit of ginger and garlic.

0:55:50 > 0:55:54- I've got it in there already.- You've got double cream, you've got yoghurt.

0:55:54 > 0:55:57And you've got some great cheddar cheese from India.

0:55:57 > 0:56:01Cheddar cheese? I never thought cheddar cheese would go in this!

0:56:01 > 0:56:03Why do you put the cheddar cheese in there?

0:56:03 > 0:56:05Adds a little bit of punch to it.

0:56:05 > 0:56:09- You don't think we Indians have cheese, do you?- Yeah.

0:56:13 > 0:56:15And then we've got our chicken.

0:56:15 > 0:56:17You've got your chicken. I'm going to come here, sir.

0:56:17 > 0:56:20Whilst you do that, I'll try and...

0:56:20 > 0:56:22form my seekh kebab

0:56:22 > 0:56:24if you don't mind.

0:56:24 > 0:56:25With the chicken, you want to make sure

0:56:25 > 0:56:27that the pieces are quite thin.

0:56:27 > 0:56:28Thin strips, yes, sir.

0:56:30 > 0:56:32That's if you've got a tandoor at home(!)

0:56:32 > 0:56:35Well, if you don't, you've got a grill.

0:56:35 > 0:56:37You can always shove it in the grill.

0:56:37 > 0:56:40And put it on a tray, very, very hot grill.

0:56:40 > 0:56:42Nice butter. Little oil on the top.

0:56:42 > 0:56:44This tikka will brown very quickly

0:56:44 > 0:56:47in the oven, so you've got to be a little bit careful.

0:56:47 > 0:56:49Because it's very creamy and very rich.

0:56:49 > 0:56:51Let's hope that doesn't fall off now.

0:56:53 > 0:56:55Can I bring that tikka

0:56:55 > 0:56:56we marinated before?

0:56:56 > 0:56:59Yeah. That's the chicken that I've done.

0:56:59 > 0:57:01And then you just pop that in the fridge.

0:57:01 > 0:57:03How long do we leave that for? Overnight?

0:57:03 > 0:57:05Overnight is great.

0:57:05 > 0:57:07More marinades are overnight.

0:57:07 > 0:57:09- You've got almonds in there. - Yes, sir.

0:57:09 > 0:57:11We've got almonds and cashew nuts in there.

0:57:11 > 0:57:13Both.

0:57:16 > 0:57:18Could I take the lid off so we could see, or...?

0:57:18 > 0:57:19Take the lid off.

0:57:19 > 0:57:22- Does it need it on at this stage or not?- No, it's fine.

0:57:22 > 0:57:24- You can take the lid off. - Cyrus, there's a phone call for you.

0:57:24 > 0:57:26Thank you very much, sir.

0:57:26 > 0:57:28They are saying, "British Heart Foundation calling you."

0:57:28 > 0:57:30Yeah, this is very healthy stuff!

0:57:33 > 0:57:35And you want me to do the salad.

0:57:35 > 0:57:39We've got a little cucumber raita.

0:57:39 > 0:57:42I can't talk to you guys without talking about cricket.

0:57:42 > 0:57:45Fantastic. India's doing so well this time.

0:57:45 > 0:57:48We'll all become rugby fans all of sudden.

0:57:48 > 0:57:50Exactly!

0:57:50 > 0:57:52You provide a lot of the catering, don't you?

0:57:52 > 0:57:53You're doing it tomorrow.

0:57:53 > 0:57:57We're doing it tomorrow morning. We'll be on duty at six o'clock.

0:57:57 > 0:57:59It's your food.

0:57:59 > 0:58:01No, if it was my food, they'd be winning!

0:58:01 > 0:58:04- Too many carbohydrates. - Exactly.

0:58:04 > 0:58:07You've got this fantastic truck, this trailer.

0:58:07 > 0:58:08Yes.

0:58:08 > 0:58:10Tell us about that, then.

0:58:10 > 0:58:13Well, it's a mobile unit.

0:58:13 > 0:58:17It is fantastic because it cost fantastic amounts of money.

0:58:17 > 0:58:20But we use it to...

0:58:20 > 0:58:21We use it to, er...

0:58:22 > 0:58:24..reheat and sell the food out.

0:58:24 > 0:58:26It's also capable of cooking of course.

0:58:26 > 0:58:27So it can...

0:58:29 > 0:58:30..cook too.

0:58:32 > 0:58:34Yeah, when it's busy, tomorrow should be busy.

0:58:34 > 0:58:36Even though the weather's not very good.

0:58:36 > 0:58:38Not on our side.

0:58:38 > 0:58:41- And this is at Lords? - Yes.

0:58:41 > 0:58:45The trailer of course moves all over the country wherever it needs to go.

0:58:47 > 0:58:50As well as doing that, you're launching a new restaurant as well.

0:58:50 > 0:58:53Yes, the new restaurant launches...

0:58:55 > 0:58:57..end of September hopefully.

0:58:57 > 0:59:00Though I would love to have a little bit more time on my hands,

0:59:00 > 0:59:04but it's at the new Hilton near Terminal 5.

0:59:04 > 0:59:07It's going to be called Mr Todiwala's Kitchen.

0:59:07 > 0:59:09So that's a little bit dangerous, I guess.

0:59:09 > 0:59:11Tell us about these nan breads, then.

0:59:11 > 0:59:14In the nan bread, it's not yeast, is it?

0:59:14 > 0:59:16Baking powder, no yeast.

0:59:18 > 0:59:21And there's no other leavening agent inside,

0:59:21 > 0:59:23except baking powder.

0:59:24 > 0:59:27We try and make it overnight, so that...

0:59:28 > 0:59:30..It does tend to...

0:59:31 > 0:59:34- Wow, this is hot. James, you turned it so high.- I know.

0:59:34 > 0:59:36You knew I was going to use it.

0:59:36 > 0:59:38No, I want Gethin to make one now for stitching me up.

0:59:38 > 0:59:40- Really? - Yeah, exactly.

0:59:41 > 0:59:44We've got the expert coming!

0:59:44 > 0:59:46There you go.

0:59:46 > 0:59:47Make your own nan bread.

0:59:47 > 0:59:49I'll show you. It's easy. Hold one there.

0:59:49 > 0:59:50I'll hold one here.

0:59:50 > 0:59:52When you say it's easy, that just frightens me.

0:59:52 > 0:59:55Dip your fingers into oil. Like that. A little bit there.

0:59:55 > 0:59:57- You a lefty as well? - No, righty.

0:59:57 > 0:59:59- Then use your right hand, I'm left handed.- OK.

0:59:59 > 1:00:01- You said, "Do what I say!"- Sorry.

1:00:01 > 1:00:05- I thought the hand was important. - I'm Indian.- OK.

1:00:05 > 1:00:07- I say one thing, I mean another. - Good, good.

1:00:07 > 1:00:09And then you just slap it in there.

1:00:10 > 1:00:13Only use one oily hand.

1:00:13 > 1:00:15Come on.

1:00:15 > 1:00:18There's a bin on the side if you want to slap it there!

1:00:18 > 1:00:19- A what?- A bin.

1:00:21 > 1:00:23This is yours, Gloria.

1:00:23 > 1:00:24Put it there, we can stretch it.

1:00:24 > 1:00:25Oily side down.

1:00:27 > 1:00:30Stretch it, stretch it, stretch it.

1:00:30 > 1:00:31Put a bit of water.

1:00:31 > 1:00:33You put it in and on the side.

1:00:37 > 1:00:38Slap it over there.

1:00:38 > 1:00:40Oh, gosh.

1:00:40 > 1:00:41On the mat like that.

1:00:41 > 1:00:43- I didn't see you do that bit. - Hold that.

1:00:43 > 1:00:46- Hold it tight. - Like that?

1:00:46 > 1:00:48No, put your thumb there.

1:00:48 > 1:00:50Don't touch the sides of that.

1:00:50 > 1:00:53Right in there. Stick it in. Go for it.

1:00:53 > 1:00:55Yes.

1:00:55 > 1:00:57APPLAUSE

1:00:59 > 1:01:03- Next week I'll be making... - Exactly.

1:01:03 > 1:01:05And you're probably noticed that now

1:01:05 > 1:01:07we've got hairs from your arm in the chicken.

1:01:07 > 1:01:10- Smell as well. - You've got to pull that out, you see.

1:01:10 > 1:01:14- Put your hand in the tandoor and just take it off.- What, one of these?

1:01:14 > 1:01:16- Don't do that, sir.- Don't do that?

1:01:16 > 1:01:20- There is a pick.- Use the pick. Use the tong, use the tong.

1:01:20 > 1:01:23- That's not ready yet.- Oh. - This one here is ready.

1:01:23 > 1:01:25Anyway, if you've just tuned in,

1:01:25 > 1:01:27I told you you couldn't follow this recipe anyway.

1:01:27 > 1:01:28Crikey, that's hot!

1:01:28 > 1:01:31LAUGHTER

1:01:31 > 1:01:33"Put your hand in the fire." "OK!"

1:01:33 > 1:01:36He put me up to that, Mr Martin.

1:01:36 > 1:01:38Just going to go into a cold shower.

1:01:40 > 1:01:44Right, our salad - because he's been busy doing that -

1:01:44 > 1:01:47we've got in here a bit of chilli, some onions...

1:01:47 > 1:01:50Chilli, onions, tomato.

1:01:50 > 1:01:55- What are the spices you want in the salad?- Pardon?- These two.

1:01:55 > 1:01:59Yeah, you can put them in the raita - that's chilli and cumin.

1:01:59 > 1:02:04- Chilli and cumin, in there.- Should I worry that I can't see any more?

1:02:04 > 1:02:06Or is that just normal?

1:02:06 > 1:02:07Pardon?

1:02:07 > 1:02:09I can't see anything any more.

1:02:09 > 1:02:12Nah, don't worry about that, it's only burnt hair in your eye.

1:02:12 > 1:02:13OK, good, good. Just my hair.

1:02:13 > 1:02:15OTHER GUESTS LAUGH

1:02:15 > 1:02:18They are extremely hot though, that's the thing about...

1:02:18 > 1:02:21- What's that, the tandoors?- Yep. - The tandoors do get very hot.

1:02:21 > 1:02:24You can always spot a tandoor chef

1:02:24 > 1:02:26because he's got no hair...

1:02:26 > 1:02:27On his hands.

1:02:27 > 1:02:32With us you can spot the difference, because the hair's grown back.

1:02:32 > 1:02:34If you get a lot of tandoor practice, nothing grows.

1:02:34 > 1:02:39- OK, on that I'm putting some hot beetroot chutney.- Yep.

1:02:41 > 1:02:45- With the lamb.- Yeah.

1:02:47 > 1:02:51- And, eh...where's the salad? Oh, you haven't mixed it yet.- Sorry!

1:02:51 > 1:02:54- No problem, sir. - Done everything else!- Of course.

1:02:54 > 1:02:57I'll put some mango relish on this one.

1:02:57 > 1:02:59I'll leave you to fill those.

1:02:59 > 1:03:02Yes, sir, do you want to take the chicken out of the tandoor?

1:03:02 > 1:03:03Take the chicken out? OK.

1:03:05 > 1:03:08- It's ready?- Not particularly, no. It's a bit hot.

1:03:09 > 1:03:13Do you want to pull that nan out like he did? Put your hand in there.

1:03:13 > 1:03:15No, I'll use the, I'll use the...tools.

1:03:16 > 1:03:19OK, here you go, sir. Too much, no space here.

1:03:19 > 1:03:20No, I've got it, I've got it.

1:03:22 > 1:03:24- I'm fine, leave me to it, it's fine.- Good.

1:03:24 > 1:03:26LAUGHTER

1:03:29 > 1:03:33Right, see on these you've got one that prises it off

1:03:33 > 1:03:36and one that's got a hook, which holds it on when you prise it off.

1:03:39 > 1:03:41What a mess, Mr James!

1:03:41 > 1:03:43I would never make a mess like that.

1:03:44 > 1:03:47And you can always tell a good nan bread and

1:03:47 > 1:03:49whether it's made by the restaurant,

1:03:49 > 1:03:52it's generally got a hole in the bottom.

1:03:56 > 1:03:58- Happy with that?- Yeah, it's perfect.

1:03:58 > 1:04:00Actually I'd be very happy with

1:04:00 > 1:04:03the fresh nan, it looked just superb.

1:04:03 > 1:04:05- There we go, sir.- There we go.

1:04:05 > 1:04:07My hands are a bit greasy so you're going to put it on the plate.

1:04:07 > 1:04:10- Big chunks.- Shall we cut it in four?

1:04:10 > 1:04:11Yeah, go on.

1:04:11 > 1:04:12One like that.

1:04:15 > 1:04:19There we go, sir, perfect, looking brilliant.

1:04:23 > 1:04:25And the lamb one, on there.

1:04:25 > 1:04:27- So remind us what that is again?- OK, sir.

1:04:27 > 1:04:29So we've got two nanwiches,

1:04:29 > 1:04:32wiches or nans or whatever.

1:04:32 > 1:04:34That's malai chicken tikka with

1:04:34 > 1:04:36minted mango and ginger relish.

1:04:37 > 1:04:40Naturally, made by the one and only.

1:04:40 > 1:04:41With raita and salad.

1:04:41 > 1:04:44And we've got seekh kebab, similar thing,

1:04:44 > 1:04:45but with a hot beetroot chutney.

1:04:45 > 1:04:47Easy to do at home(!)

1:04:47 > 1:04:48Very easy, straight in the oven.

1:04:54 > 1:04:55Very easy to do at home!

1:04:55 > 1:04:58LAUGHTER

1:04:58 > 1:05:01- How did you make that from that carnage?- I don't know!

1:05:01 > 1:05:04- Dive into one of these, then. - Are these hot now?

1:05:04 > 1:05:06- Dive in.- This one?

1:05:06 > 1:05:08Stitch me up again...

1:05:08 > 1:05:11The chicken will be hot, so try the lamb one first,

1:05:11 > 1:05:13- the chicken's probably a bit too hot.- You OK?

1:05:13 > 1:05:15Try the lamb first, girls, cos the, er...

1:05:17 > 1:05:20- What do you reckon? - Oh, magic.- Worth the wait?

1:05:20 > 1:05:22Worth the watch and the wait.

1:05:22 > 1:05:24And worth the effort of putting it in the tandoor.

1:05:24 > 1:05:27You're a professional, that was brilliant.

1:05:32 > 1:05:34Well done, Gethin, cooking on live television must have

1:05:34 > 1:05:37taken you back to your Blue Peter days.

1:05:37 > 1:05:39It's the battle of the Celts in the Omelette Challenge today.

1:05:39 > 1:05:42Representing Wales, Bryn Williams is taking on

1:05:42 > 1:05:44Scotland's own Tom Kitchin.

1:05:44 > 1:05:45So let's see how they get on.

1:05:45 > 1:05:50- Now, Tom, pretty respectable time, 31.8 seconds.- Hmm.

1:05:50 > 1:05:52But now moved right down to the bottom of the board.

1:05:52 > 1:05:54Been knocked down a bit, haven't I?

1:05:54 > 1:05:58And Bryn, 25 seconds, three seconds away from our top ten,

1:05:58 > 1:06:00- can you go any quicker? - Well, I'll give it a go.

1:06:00 > 1:06:04Cos you've had four practices since then and been pretty useless.

1:06:04 > 1:06:06- That's true.- Let's put the clocks on the screen please,

1:06:06 > 1:06:09remember, this is just for you at home. Three-egg omelette

1:06:09 > 1:06:12cooked as fast as you can, are you ready? Three, two, one - go!

1:06:14 > 1:06:16You should be over here doing this, Dermot.

1:06:16 > 1:06:17DERMOT LAUGHS

1:06:19 > 1:06:22This is the key, how quickly can they get it on the plate?

1:06:22 > 1:06:23This is the key to it all.

1:06:27 > 1:06:28LAUGHTER

1:06:28 > 1:06:30I love the concentration on their faces.

1:06:37 > 1:06:39That's a disaster.

1:06:39 > 1:06:41GONG CLASHES

1:06:41 > 1:06:42- Yeah!- Ohhh.

1:06:46 > 1:06:48It just amazes me...

1:06:48 > 1:06:49LAUGHTER

1:06:49 > 1:06:51Look at that.

1:06:51 > 1:06:55Right. Worst of all, I have to try this. Just take a little bit...

1:06:58 > 1:07:00It's kind of an omelette, roughly.

1:07:00 > 1:07:03- This...- A scrambled egg.

1:07:03 > 1:07:05Looks like something left outside a pub on a Sunday morning.

1:07:11 > 1:07:12Bryn...

1:07:15 > 1:07:18- You think you beat your time?- No.

1:07:18 > 1:07:23No, 31 seconds. I would have put you on the board, however, Tom...

1:07:23 > 1:07:24not a cat in hell's chance.

1:07:26 > 1:07:28I'm not even going to try that, either!

1:07:32 > 1:07:35Sorry, boys, you'll just have to come back and try again.

1:07:35 > 1:07:38We all know that sweet and savoury can be a divine combination,

1:07:38 > 1:07:42so when Bjorn van der Horst decided to make olive toffee with

1:07:42 > 1:07:47white chocolate mousse AND serve it with grouse...who was I to argue?

1:07:47 > 1:07:49I mentioned every single country.

1:07:49 > 1:07:51- Not every single country.- Go on, then.

1:07:51 > 1:07:54I was born in Switzerland, my father's Dutch,

1:07:54 > 1:07:57my mother's Spanish, I grew up between France and the States,

1:07:57 > 1:07:59New York in particular.

1:07:59 > 1:08:01And you're cooking with a Yorkshireman in London.

1:08:01 > 1:08:02So what're we cooking?

1:08:02 > 1:08:05- Cooking a bird from Yorkshire as well, it's a grouse.- Yup.

1:08:05 > 1:08:09- Lovely grouse. - Bang in season at the moment.

1:08:09 > 1:08:11Beautiful place to be having grouse,

1:08:11 > 1:08:14and I'll be doing grouse today with some chips, that you'll be making,

1:08:14 > 1:08:19we're going to stuff it with some thyme, olives, orange zest...

1:08:19 > 1:08:21Now this is where it gets unusual.

1:08:21 > 1:08:23We're going to do an olive toffee,

1:08:23 > 1:08:25with these olives in the sugar here,

1:08:25 > 1:08:28and we're going to make a white chocolate mousse

1:08:28 > 1:08:29with the cream and white chocolate.

1:08:29 > 1:08:31And the reason behind that was

1:08:31 > 1:08:34we were playing around in the kitchen and having fun,

1:08:34 > 1:08:39and we discovered that grouse, if you...smell it, smells...

1:08:39 > 1:08:42- Yep.- ..very similar to a Nicoise olive.- It does, actually.

1:08:44 > 1:08:47It does. I shan't ask you what you were doing to...

1:08:47 > 1:08:49We were playing with the grouse...

1:08:49 > 1:08:50LAUGHTER

1:08:51 > 1:08:54Those late nights in the kitchen, Bjorn...

1:08:54 > 1:08:57- I'm not saying a word! - We did fun things in the kitchen.

1:08:57 > 1:08:59Season the cavity, season inside a little bit.

1:08:59 > 1:09:03I don't need to pluck the leaves off this thyme, because we're just

1:09:03 > 1:09:05going to put it inside -

1:09:05 > 1:09:07this is very nice thyme, actually.

1:09:08 > 1:09:10So we put it inside there,

1:09:10 > 1:09:13- because we just want to have a little bit of something.- OK.

1:09:14 > 1:09:16Put some olives in as well.

1:09:16 > 1:09:21So these olives, tell us a little bit, these are not standard olives.

1:09:21 > 1:09:24They're called Nicoise, if you look round you'll see there's

1:09:24 > 1:09:29hundreds and hundreds of varieties of olives, these are Nicoise.

1:09:29 > 1:09:32They're a small, black olive,

1:09:32 > 1:09:36they have a very...grouse flavour to them.

1:09:36 > 1:09:38Grousey flavour, yeah!

1:09:38 > 1:09:43But they're brilliant, you mentioned Nicoise olives, salad nicoise.

1:09:43 > 1:09:45Perfect for making tapenade,

1:09:45 > 1:09:48they go very well with anchovies

1:09:48 > 1:09:50and tomatoes in the summertime.

1:09:50 > 1:09:54- That kind of, very Provencal... - Just to fill you in,

1:09:54 > 1:09:56while Bjorn's been doing that, I've got my sugar on here

1:09:56 > 1:09:58for our toffee, which I'll get on there,

1:09:58 > 1:10:02- and my chips have gone on, you like the big, fat chips, don't you?- Yeah.

1:10:02 > 1:10:03Proper big, fat chips.

1:10:03 > 1:10:07I thought, it's a mixture of tradition and innovation,

1:10:07 > 1:10:14grouse is very traditional, and game is served in this country

1:10:14 > 1:10:17with game chips, which don't look like that.

1:10:17 > 1:10:19But we thought, "All right, we'll do chips with the grouse."

1:10:19 > 1:10:21What's the secret of great chips?

1:10:21 > 1:10:23BJORN LAUGHS

1:10:23 > 1:10:25Everybody wants to know that.

1:10:25 > 1:10:29Big, chunky chips. As well as you, Bjorn, I cook them in duck fat.

1:10:29 > 1:10:33Oh! There's no end to you, is there? Everything's in duck fat!

1:10:33 > 1:10:39- Duck fat and beef fat, and duck fat is a lot healthier than...- Oh, it is?

1:10:39 > 1:10:43Jackie, when you get on your plane...

1:10:43 > 1:10:45- They don't know what duck fat IS in LA!- ..I'll give you

1:10:45 > 1:10:50- a kilo of beef dripping you can take back with you.- Gee, thanks(!)

1:10:50 > 1:10:55- They'll be thrilled at customs! - That's the secret of good chips.

1:10:55 > 1:10:57And the other thing is, what you want to do is,

1:10:57 > 1:10:59what we do at the restaurant, you blanch them

1:10:59 > 1:11:02first in some boiling, salted water,

1:11:02 > 1:11:09and then the other secret is to fry them twice, at a lower temperature

1:11:09 > 1:11:11then a higher temperature, you get a really crunchy...

1:11:11 > 1:11:12Soft inside, right?

1:11:14 > 1:11:17- Crunchy on the outside, soft on the inside.- Crunchy on the outside,

1:11:17 > 1:11:20nice and fluffy on the inside, that's really what you want.

1:11:20 > 1:11:23OK, why do you leave the legs on?

1:11:23 > 1:11:26Cos most people are looking like that...

1:11:26 > 1:11:29Well, what you want to eat is a young grouse,

1:11:29 > 1:11:30because it's nice and tender -

1:11:30 > 1:11:33as the grouse gets older, it gets kind of tough,

1:11:33 > 1:11:35it's been messing about a lot.

1:11:35 > 1:11:38You keep the fur on the legs...

1:11:38 > 1:11:42Funny, cos they look a bit like yeti feet, don't they? Furry.

1:11:42 > 1:11:44They don't look like feathers, they look like hair.

1:11:46 > 1:11:51You keep the hair on there - it gives you an idea of how old it is.

1:11:51 > 1:11:53And I like keeping the feet on,

1:11:53 > 1:11:55you know what you're eating.

1:11:55 > 1:11:56The restaurant La Noisette,

1:11:56 > 1:11:58you've taken influences from all around the world.

1:11:58 > 1:12:02If people haven't eaten there, explain the food in general.

1:12:02 > 1:12:05This is a big mix-and-match.

1:12:05 > 1:12:08The whole menu and everything I do is very product-orientated.

1:12:08 > 1:12:13So the main thing is the product, whether it's turbot or grouse

1:12:13 > 1:12:17or venison, we take a lot of time in sourcing the product.

1:12:17 > 1:12:21- Put that in?- Put that in the oven. - How long do you cook this for?

1:12:21 > 1:12:23About seven minutes, seven to eight minutes,

1:12:23 > 1:12:27and then it needs to rest for the same amount of time.

1:12:27 > 1:12:30- Seven to eight minutes with the little feet on.- In the oven

1:12:30 > 1:12:32for seven to eight minutes, rest it for seven to eight minutes.

1:12:34 > 1:12:37Right, so what do you do with the grouse, you leave it?

1:12:37 > 1:12:40You leave it resting, you don't want to cook it too much,

1:12:40 > 1:12:42because grouse should be eaten medium-rare.

1:12:42 > 1:12:47I know it scares some people to think of eating a bird that hasn't

1:12:47 > 1:12:53been cooked all the way, but grouse and game should be eaten pink.

1:12:53 > 1:12:55I had chicken sashimi in Tokyo.

1:12:55 > 1:12:57- Yeah, chicken sashimi.- Raw, yeah.

1:12:57 > 1:13:00Always that idea that you should never eat

1:13:00 > 1:13:02chicken rare, it was quite strange.

1:13:02 > 1:13:03Was it great?

1:13:03 > 1:13:06I wouldn't say it was GREAT, but...

1:13:06 > 1:13:08LAUGHTER

1:13:08 > 1:13:11- I think I'll stick with the tuna! - It was not good, then!

1:13:11 > 1:13:15I'm of the opinion that if it's really fresh and you know where

1:13:15 > 1:13:20it comes from, and it's been bred properly, then you can eat it raw.

1:13:20 > 1:13:24- What's this going on here?- That's the caramel.- This is interesting.

1:13:24 > 1:13:27You do an equal amount of sugar and olives.

1:13:27 > 1:13:33So - cup, cup, 500g, 500g, take the thermometer,

1:13:33 > 1:13:38measure your caramel, and you want it at 160 degrees Celsius.

1:13:38 > 1:13:42And you add the olives in and what happens is that it deglazes

1:13:42 > 1:13:48the...pan, and you don't want to cook them, the minute they've been

1:13:48 > 1:13:51put in there, the caramel is so hot

1:13:51 > 1:13:55it starts cooking the olives a little bit.

1:13:55 > 1:13:58Blend it up straightaway otherwise you'll need a new machine for Christmas.

1:13:58 > 1:14:00LAUGHTER

1:14:01 > 1:14:04And all that steam's coming out.

1:14:04 > 1:14:06And it makes like a toffee,

1:14:06 > 1:14:08a honey consistency is what you're looking for.

1:14:08 > 1:14:13This is for our chocolate mousse that's going to go with it as well.

1:14:13 > 1:14:14The chocolate mousse,

1:14:14 > 1:14:18we're going to pull this out of here and just add this.

1:14:18 > 1:14:19What I'm going to do is add...

1:14:21 > 1:14:23You can do it both ways, add the cream into the white chocolate

1:14:23 > 1:14:25or the white chocolate into the cream.

1:14:25 > 1:14:29- In this case the white chocolate's a little sweet.- It smells unbelievable.

1:14:31 > 1:14:35It has a chutney consistency, and it just...

1:14:35 > 1:14:38I think it's fantastic.

1:14:38 > 1:14:40I love playing around with food,

1:14:40 > 1:14:41that's my favourite thing,

1:14:41 > 1:14:45cos I'm not really like those masters who've discovered

1:14:45 > 1:14:48the secret to life, or their style,

1:14:48 > 1:14:52I don't have one yet, I'm still growing up.

1:14:52 > 1:14:55And so we play a lot with food, we lay things out.

1:14:55 > 1:14:57I let all the boys order what they want.

1:14:57 > 1:15:03We try things and taste different combinations, and little by little

1:15:03 > 1:15:07we discover things, and this is one of those discoveries.

1:15:07 > 1:15:09So there's your chocolate mousse, that's that one done.

1:15:09 > 1:15:11Stick it in the fridge?

1:15:11 > 1:15:15Yeah, we set that in the fridge, it firms up a little, like a mousse.

1:15:15 > 1:15:17The other thing about white chocolate

1:15:17 > 1:15:22and what makes it work with this dish - what is white chocolate?

1:15:22 > 1:15:25James, you know what white chocolate is, don't you?

1:15:25 > 1:15:26It's not really chocolate.

1:15:28 > 1:15:30- It's not proper chocolate, no. - It's not chocolate at all.

1:15:30 > 1:15:33It's something you would generally do in French cuisine.

1:15:33 > 1:15:39In French cuisine we'd probably be basting this with a lot of butter.

1:15:39 > 1:15:41And you'd serve it with those dreaded pommes frites,

1:15:41 > 1:15:44those little thin things.

1:15:44 > 1:15:47If it's not chocolate, what is it?

1:15:47 > 1:15:52- White chocolate is fat, it's cocoa fat.- Cocoa butter.

1:15:52 > 1:15:58So you're adding an element of fat which...coats your mouth.

1:15:58 > 1:16:00No wonder it's so good.

1:16:00 > 1:16:03LAUGHTER

1:16:03 > 1:16:10What fat does in your mouth is coat it, it keeps the flavours going,

1:16:10 > 1:16:16and that's what makes butter and other fats so interesting.

1:16:16 > 1:16:19With cheese, I love putting butter on my bread...

1:16:19 > 1:16:21so that the cheese stays...

1:16:21 > 1:16:25Now the good thing about these is it's just a perfect portion.

1:16:25 > 1:16:29Yep, one bird is one portion. Look at that, lovely, medium-rare.

1:16:29 > 1:16:31I just trim it a little bit here.

1:16:31 > 1:16:33Nice and pretty that way.

1:16:33 > 1:16:35I'll get you a spoon ready for the chocolate mousse.

1:16:37 > 1:16:43Breast right there. Those olives have infused through the bone.

1:16:43 > 1:16:46And a little bit of this on the side?

1:16:46 > 1:16:48- Right there.- You only want a small bit,

1:16:48 > 1:16:50don't you? Cos it's quite strong.

1:16:50 > 1:16:53It's quite strong and it's a bit like a condiment, a chutney, so you take

1:16:53 > 1:17:00a little bit of your bird and use it almost like a mustard or something.

1:17:01 > 1:17:06One little leg there, one little leg here.

1:17:06 > 1:17:09If you're put off by the little feet you can cut them off beforehand.

1:17:09 > 1:17:12Bit of spoon with that, some hot water there.

1:17:14 > 1:17:17- This is your chocolate mousse. - That's the chocolate mousse.

1:17:19 > 1:17:21There we go. You don't need a lot of it, just a little.

1:17:21 > 1:17:27- And the idea is this just melts on it?- Yeah, just put it right there.

1:17:27 > 1:17:29So, Bjorn, remind us what that is.

1:17:29 > 1:17:33Roasted grouse with chips, a white chocolate mousse,

1:17:33 > 1:17:34and an olive toffee.

1:17:34 > 1:17:38Chocolate mousse and grouse, and olive toffee, it's a first.

1:17:43 > 1:17:47There you go. Come on over. Dive in.

1:17:47 > 1:17:52- Bring it on!- Bring it on?- Oh, wow.

1:17:52 > 1:17:58Olive toffee. The idea is what, you taste it all together?

1:17:58 > 1:18:02You taste the grouse, and figure out what it tastes like,

1:18:02 > 1:18:07and then have it with the olive toffee. I like playing around

1:18:07 > 1:18:12with food like that. It's a bit like discovering new flavours every time.

1:18:12 > 1:18:15It's so good. Then I take a French fry and pass it on.

1:18:15 > 1:18:18And use the white chocolate like a mayonnaise.

1:18:18 > 1:18:22But the olive toffee, would that go with anything else?

1:18:22 > 1:18:25We use the olive toffee with lots of different things.

1:18:25 > 1:18:29We've used it as a pre-dessert,

1:18:29 > 1:18:32so you incorporate something savoury that people don't imagine...

1:18:32 > 1:18:36I love the sweetness in it, that combination, sort of sour,

1:18:36 > 1:18:38sweet and sour.

1:18:38 > 1:18:41- It's really unusual. - It's sweet and salty, isn't it?

1:18:41 > 1:18:45Like salted caramel, you make a caramel, you add salt to it.

1:18:45 > 1:18:47I love it, that's my favourite.

1:18:47 > 1:18:50Or putting salt on a walnut ice cream or something.

1:18:50 > 1:18:54- I'm not sure about the feet. - Not too sure about the feet?!

1:18:54 > 1:18:57THEY TALK OVER EACH OTHER

1:18:57 > 1:19:01- Yeah, no foot fetishes for you.- Take the feet off, you want to try it at home.

1:19:06 > 1:19:08That really was stunning.

1:19:08 > 1:19:11Style guru Laurence Llewelyn-Bowen is used to calling the shots

1:19:11 > 1:19:13when it comes to interior design,

1:19:13 > 1:19:16but when it came to facing his Food Heaven or Food Hell,

1:19:16 > 1:19:18however much he protested at the prospect of eating crab,

1:19:18 > 1:19:21he could do nothing about the end result.

1:19:21 > 1:19:22Let's see what he got.

1:19:22 > 1:19:25Everyone in the studio has made their minds up. Laurence,

1:19:25 > 1:19:28just to remind you, your food heaven would be sardines,

1:19:28 > 1:19:31- in particular Venetian sardines. - Venetian sardines, yes.

1:19:31 > 1:19:33All the ingredients are here, some white wine vinegar,

1:19:33 > 1:19:36white wine, sultanas, saffron, cloves,

1:19:36 > 1:19:38bay leaf - kind of like a ceviche marinated sardines

1:19:38 > 1:19:40but you cook them first,

1:19:40 > 1:19:45and what we're going to do is serve it with a lovely croutony salad.

1:19:45 > 1:19:48- Alternatively, the dreaded Food Hell.- Boooo.

1:19:48 > 1:19:51The crab, we've got here some fantastic crab, white and dark meat,

1:19:51 > 1:19:56turned into a classic French bisque with brandy and cream.

1:19:56 > 1:20:00Alternatively we're going to serve it with some beignets, with roux

1:20:00 > 1:20:03and aioli, but some crab beignets.

1:20:03 > 1:20:06Well, Adam has just confessed to me it's a fix -

1:20:06 > 1:20:09and I hope you lose Strictly Come Dancing, by the way -

1:20:09 > 1:20:13that he'd rather do this cos he can't be bothered to do the sardines.

1:20:13 > 1:20:14That's so not true.

1:20:14 > 1:20:17That might be their choice, cos if I say that both of these chose crab...

1:20:17 > 1:20:20- Yeah.- It's up to these girls. - Ladies...

1:20:21 > 1:20:23Unfortunately, they were split as well.

1:20:23 > 1:20:25So taking that into account, with everybody else,

1:20:25 > 1:20:27you're having the crab, I'm afraid.

1:20:27 > 1:20:29Oh, boo, hiss!

1:20:29 > 1:20:32- You can take these with you. - That'll be nice on the train.

1:20:32 > 1:20:35So, crab bisque, very, very simple.

1:20:35 > 1:20:38Adam, if you can prepare the veg for me, please -

1:20:38 > 1:20:42- onions, carrots, celery. - I'm doing the hard bit again, yeah?

1:20:42 > 1:20:44You can do the hard bit, yeah. We did this in rehearsal.

1:20:44 > 1:20:48- This is beignets. - Make a nice omelette.

1:20:48 > 1:20:51You know what, I'm sulking now.

1:20:51 > 1:20:53Making some pastry, it's water, butter in the pan,

1:20:53 > 1:20:55brought to the boil.

1:20:55 > 1:20:57And then in there we're going to add some flour,

1:20:57 > 1:21:00mix that together with the paste, add the eggs,

1:21:00 > 1:21:02let it cool down, throw in the crab, mix it all together

1:21:02 > 1:21:06then deep-fry this, and it turns into lovely little beignets.

1:21:06 > 1:21:08Right. Right(!)

1:21:08 > 1:21:10Over here we've got our onion, which I'm going to

1:21:10 > 1:21:13chop up and make a soup.

1:21:13 > 1:21:15It's a soup but it's made with the shells,

1:21:15 > 1:21:16that's the thing about the bisque.

1:21:16 > 1:21:18You actually use the whole part of the crab. I think

1:21:18 > 1:21:21that's the reason chefs love this dish, don't they, Adam?

1:21:21 > 1:21:23I love it, using all those bits of it,

1:21:23 > 1:21:28it works great with crayfish, lobster, langoustines.

1:21:28 > 1:21:31Yeah, like your dish you can get plenty of ingredients,

1:21:31 > 1:21:33pop them in the freezer and make it.

1:21:33 > 1:21:36It's a good thing crabs don't really have faces.

1:21:36 > 1:21:40- You going to use the face?- Yeah, crab face, they're looking at it.

1:21:40 > 1:21:43- How about the crab bottom? - In we go with the veg.

1:21:45 > 1:21:50Now we've got some fresh herbs, some thyme.

1:21:50 > 1:21:52I make this with spider crabs, actually,

1:21:52 > 1:21:54really sweet and really lovely.

1:21:54 > 1:21:56Some thyme and some tarragon, you can

1:21:56 > 1:21:59chop some up and use it for the beignets.

1:22:01 > 1:22:05Over here we've got some spice, some cayenne, tomato puree and bay leaf.

1:22:05 > 1:22:08And it's important when we put the tomato puree in,

1:22:08 > 1:22:10we cook this out, so in we go with the cayenne.

1:22:10 > 1:22:13- He always gives me the hard job. - It's all in the wrist.

1:22:13 > 1:22:17You can actually use star anise, which is another good one.

1:22:17 > 1:22:20Oh, nice, look at that. Another couple of eggs in there, mate.

1:22:22 > 1:22:25This is the dreaded bit. It's an entire soup made with shell.

1:22:25 > 1:22:30- Yeah, marvellous(!) You're really spoiling me.- I'm selling you it.

1:22:30 > 1:22:33Do you want to put a couple of tin cans in there, maybe a shopping trolley?

1:22:33 > 1:22:34It's just the shells.

1:22:34 > 1:22:37I've removed the dead man's fingers for you,

1:22:37 > 1:22:41as you take the legs off from underneath you take these out.

1:22:41 > 1:22:48There's dead man's fingers inside. We've got the legs, claws, the lot.

1:22:49 > 1:22:51We've got white and brown meat here.

1:22:51 > 1:22:55So basically this is a kind of pathologist's soup?

1:22:55 > 1:22:58It's a classic soup, this, and one that if you've got time,

1:22:58 > 1:23:02I'd advise you to make. But not you, of course. The wife will make it.

1:23:02 > 1:23:06Well, I'll be letting the butler have the recipe, obviously.

1:23:06 > 1:23:10Do you want a new butler, by the way? I'm £4.50 an hour.

1:23:10 > 1:23:13- You'd look great in the powdered wig and knee breeches.- Yeah!

1:23:16 > 1:23:17This one here into the beignet?

1:23:17 > 1:23:21Save me about half of it, little bit for my soup left over.

1:23:21 > 1:23:24Throw in all these ingredients here.

1:23:24 > 1:23:26At this point we're going to grab our brandy.

1:23:27 > 1:23:33I still reckon this is a fix. I still reckon Ant and Dec are behind this.

1:23:33 > 1:23:35- In fact, we're going to take our masks off in a minute.- Yeah.

1:23:35 > 1:23:37"Oh, my God, Ant and Dec!"

1:23:37 > 1:23:42In we go with the white wine, and then stock.

1:23:42 > 1:23:45Throw the stock in all over there.

1:23:45 > 1:23:51And we're going to cook that now for a good 40 minutes.

1:23:51 > 1:23:55So while that's cooking, over here I've got some I've already done.

1:23:55 > 1:23:59Can you pass me a ladle, please, Adam?

1:23:59 > 1:24:02- Did you just say, "Pass me a lady?" - Ladle, ladle.

1:24:02 > 1:24:04It's true what they say about you.

1:24:04 > 1:24:11- "Pass me a lady."- Smell that, it's delicious.- Doesn't smell so bad.

1:24:11 > 1:24:14Throw that in, look, all the shells.

1:24:16 > 1:24:18This liquid, and then you blend it.

1:24:18 > 1:24:20Now, if you're doing this at home, take this off,

1:24:20 > 1:24:24the central part of your blender, put a cloth over the top,

1:24:24 > 1:24:28and ideally get somebody else to do this...at home.

1:24:29 > 1:24:32But the idea is you just blend it shells and all.

1:24:32 > 1:24:36And the whole lot gets crushed. See, you're impressed with this one.

1:24:36 > 1:24:38I owe you.

1:24:38 > 1:24:41If you can hold that? Cuffs and all. Take that off.

1:24:46 > 1:24:50And the idea is you just throw in all these crab shells...

1:24:50 > 1:24:53Oh, nice. That was its willy!

1:24:53 > 1:24:54..with all the mixture.

1:24:55 > 1:24:58- This is a family show, Laurence. - There you go, and more.

1:25:02 > 1:25:09- And more. Turn that up a bit.- Yeah, it's a bit weedy.- What, this? Let go.

1:25:12 > 1:25:15I'll take this one out.

1:25:16 > 1:25:19Right, I'm standing back for this. Just press that button.

1:25:23 > 1:25:27Ideally, if you're making crab bisque, doing it in somebody else's kitchen also helps.

1:25:28 > 1:25:30Another one.

1:25:32 > 1:25:36- In goes the pond weed. - Pond weed, more shells.

1:25:38 > 1:25:43There's nothing I like more than a soup made from a bottom feeder.

1:25:43 > 1:25:47- Right, over here, how we doing with the beignets?- Ready when you are.

1:25:47 > 1:25:48You pour that...

1:25:48 > 1:25:53- into here. And look at this. - Oh, look at that.

1:25:53 > 1:26:00Soup. Soup, soup, soup. There we go, Adam. Bit of lemon.

1:26:00 > 1:26:02So you pass that through a sieve,

1:26:02 > 1:26:05you would do this slightly differently?

1:26:05 > 1:26:07Yeah, I'd put it through a mouli, like a potato grater,

1:26:07 > 1:26:11just to crush the shells rather than blend them.

1:26:11 > 1:26:15- Is James cheating, then? - No, horses for courses.

1:26:15 > 1:26:18We've got more crab going in. Can you season that?

1:26:18 > 1:26:20Touch of lemon juice.

1:26:21 > 1:26:24- Bit of salt but not too much.- Double cream of course, just a touch.

1:26:28 > 1:26:32- Taste good?- Yeah, great. - Where's our ladle gone?

1:26:32 > 1:26:37The idea is now, what I do is grab a knob of butter.

1:26:37 > 1:26:40These beignets, you should try these at home.

1:26:40 > 1:26:44We haven't done these since...probably college days?

1:26:44 > 1:26:47- Yeah.- Made these this morning. Absolutely delicious.

1:26:51 > 1:26:53We thought it'd be nice with a bit of sweetcorn, chilli and stuff.

1:26:53 > 1:26:56Sweetcorn would be good. Nice little soup.

1:26:56 > 1:26:59- Less is more, boys, less is more. - Then we grab some of these...

1:27:01 > 1:27:02Place these on the top.

1:27:05 > 1:27:10There you go. Bit of that, boys, bit of olive oil, please?

1:27:10 > 1:27:15- Yeah, come on, wake up, chef's working.- Teaspoon, please.

1:27:15 > 1:27:17A really, really small one.

1:27:17 > 1:27:21And then look, grab a spoon for Laurence, drizzle round the edge.

1:27:21 > 1:27:25- LAUGHTER - Crab bisque, easy as that.

1:27:25 > 1:27:27It's nice, Laurence, come on.

1:27:27 > 1:27:30All right. Bring on the glasses, girls. What do you reckon?

1:27:30 > 1:27:32You've cured him, obviously.

1:27:32 > 1:27:35- It's pretty good, I have to say. - It's all right, it's all right.

1:27:35 > 1:27:38All right?! All that work.

1:27:38 > 1:27:42Pass us over the beignets, so the guys can dive in.

1:27:42 > 1:27:45Come on, ladies, em-beign-ate.

1:27:45 > 1:27:49There you go, try one of those, see what you think. Choux pastry.

1:27:49 > 1:27:53- Crab doughnuts. - Crab doughnuts in a way, yeah.

1:27:53 > 1:27:55Choux pastry, crab, and deep-fat-fried.

1:27:55 > 1:27:57ALL: Cheers. GLASSES CLINK

1:27:57 > 1:27:59I think they're really good, you could do them

1:27:59 > 1:28:03with a nice sweetcorn relish, something like that.

1:28:03 > 1:28:06But they're just not interested in my soup, after all that work.

1:28:06 > 1:28:08And it's nice, isn't it?

1:28:12 > 1:28:15I know he didn't like the idea of that bisque, but believe me,

1:28:15 > 1:28:17in the end he really enjoyed it.

1:28:17 > 1:28:19That's all we've got time for on today's Best Bites.

1:28:19 > 1:28:21If you'd like to try any of the tasty recipes you've

1:28:21 > 1:28:24seen on today's programme, you can find them all on our website.

1:28:24 > 1:28:27Just go to bbc.co.uk/recipes.

1:28:27 > 1:28:31There really is something on there for everyone, so get cooking.

1:28:31 > 1:28:32Have a great week and I look forward

1:28:32 > 1:28:34to seeing you very soon. Bye for now.

1:28:34 > 1:28:37Subtitles by Red Bee Media Ltd