Episode 102 Saturday Kitchen Best Bites

Good morning. We're here with some inspiration for your Sunday lunch.

This is Saturday Kitchen Best Bites.

Welcome to the show.

As always, there's some eager chefs lined up to cook for some

very hungry celebrity guests, including Ronnie Corbett

and Clare Balding, this morning.

The king of Chinese cuisine, Ken Hom, stir-fries salmon.

He cooks it with lemon zest, ginger, sugar and a dash of sesame oil

and serves it with a simple steamed rice.

And one of the best Indian chefs

in the world, Mr Cyrus Todiwala, makes a couple of sandwiches

with the most ingredients you're ever going to see.

He uses a tandoor oven to make chicken and lamb kebabs,

along with his own home-made naan bread,

creating two of the tastiest sandwiches we've seen on the show.

Bjorn van der Horst makes a main course and dessert all in one,

with his version of a roast grouse.

He stuffs the bird with thyme, olives and orange rind

and serves it with a white-chocolate mousse and black-olive toffee.

And Laurence Llewelyn-Bowen faces his food heaven or food hell.

Would he get his food heaven,

sardines with a classic Venetian recipe?

That's sardines cooked with white wine, pine nuts and sultanas,

served with green salad and Parmesan croutons.

Or would he get his dreaded food hell - crab - with my crab bisque?

Fresh crab from the shell

served with a delicious fried crab beignets.

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

But first, it's time to revisit the Saturday Kitchen debut

from the fresh-faced Galton Blackiston.

Now, cricket's loss is our gain, so watch this.

So what are we cooking today?

Right, I'm going to do something that I really like at home

and it's chicken marinated in oriental spices.

The children like it, we like it.

-It's a great time to do it, this weekend.

-OK.

So what I'm going to do is to make up a marinade, put the chicken in,

leave it for an hour.

-This is the marinade that we've got here?

-That's it.

-I believe I'm going to be peeling again, am I?

-You are.

I love this show...

Chillies again.

Into the bowl goes oil. I'm using rapeseed oil because...

You'll know rapeseed oil from growing it.

Yeah, my dad was a farmer, so yeah.

A little bit of sesame. I heard the comment about,

"Don't cook with it." There's a little bit.

Soy sauce. Little bit.

-He was a farmer.

-Worcestershire sauce.

-He was a lot of things...

-Honey.

-Honey?

-Little bit of honey. I've got a sweet tooth.

So honey goes into there.

And seasoning. Nice sea salt.

Now, reading about you, Galton, and one thing people won't know is...

What made you...?

The fascinating story that started you in cooking in the first place.

-It's quite an unusual start.

-Yeah, it is. Right.

I left school to become a cricketer,

and I was taken on by Kent for a season to play cricket.

-Did you know that I was going to be a cricketer as well?

-I didn't.

-Really? You and I could have opened the bowling.

-Exactly!

-Blimey!

We'd probably have done a better job but anyway...

-Yeah, my grandfather was a cricketer.

-Oh, wow.

But I didn't like it. He used to bowl too fast, at my legs.

Right, yeah.

-You wanted to be a cricketer?

-Yeah, and wasn't good enough, basically.

Put this into the marinade, OK, the chicken sliced up like that.

Get rid of this tray.

But you started...

Was it a market stall that started you off, selling cakes

-and bits and pieces?

-I did, yeah.

If I wasn't going to be any good at cricket, well, what am I any good at?

You know, I'm not academic.

I was quite good at doing cooking so I started doing a cake stall

-and it used to sell out every week by lunchtime.

-Right.

And then my parents went up to the Lake District and got to meet

John Tovey, the infamous John Tovey, and it all went from there.

I sort of started off at the bottom and got through to the top.

-And Galton's Goodies has turned into Morston Hall, has it?

-Yeah.

-You nicked my knife.

-Here you go.

Oh, thank you.

Add a bit of that chilli into there and a little bit of ginger.

A lot of people won't know John Tovey, really, so tell us a little

bit about him, cos he was quite a fascinating character.

I think he was. He was very theatrical.

Quite camp and all that sort of thing,

I'm sure he wouldn't mind me saying that.

But a great guy and could cook.

Theatrical and camp!

-Going hand in hand.

-Essentially a very good guy.

-I wasn't going to go there!

-And he knew his stuff.

In the time, he was a great pioneer of British cooking.

He had a great way of interviewing you,

that we still do now for the chefs.

-Could you put that in the fridge?

-Can do.

-I like bossing you about.

Yeah, it's great, I'm just running around.

Get this into a hot pan.

And so my mum said, "Well, you better know how to recite a recipe."

You know, a pastry recipe.

And lo and behold, the first question he asked me

was how to make a shortcrust pastry. And I could tell him.

And I think, on the basis of that, that's how I got the job.

Do you think he tipped her off?

-Probably, yeah.

-Maybe she'd been talking to some other chefs first.

Get rid of my son!

Got to get him off my hands.

You need this pan to be really hot. You need to sear this chicken.

And you can do it all the way through in the pan

or if you're worried about it, put it in an oven for a few minutes.

You can smell that.

Smells delicious.

And this is what I like at home. Are you going to make this guacamole now?

-I'm starting it.

-Thank you.

Little bit more. So whilst that's cooking, we go on to the guacamole.

Everybody has their own take on guacamole.

I personally like it chunky, like you said.

I think I sit on the same fence as you.

And it's so versatile.

You either make it as spicy... or how you want to.

I really like the stuff.

And what I put into it is shallots,

garlic, chilli, coriander.

Lime juice.

That sort of thing. Again, not too prettily done.

If you know what I mean.

Thank you very much.

Shallot into there.

-Can you chop that?

-I'll chop that, I'll do this.

-Good boy.

Thank you, thank you.

Bit of avocado. Have you got any top tips with avocado?

People get them ripe.

I always put the stone back into the avocado, into the guacamole,

and make sure your clingfilm goes directly onto the guacamole

and not up here, it goes directly onto it, and then...

And then it'll ripen quicker.

It stops the stuff discolouring for number one, and it also ripens it.

If you want to ripen your avocado -

cos whenever you buy them, they're hard -

unless you pay extra for the ripe and ready ones.

But put them in a brown paper bag with a potato.

-Oh, really?

-Yep.

That's all to do with the gases they emit as they're ripening...

Most fruit that you buy in supermarkets

is not ripe.

I really do object to spending money on ripe and ready.

You know they do those ripe and ready ones?

I think, "Well, why isn't it all ripe and ready to eat?"

What are we doing over here?

Yes. Right.

Maybe a little bit of olive oil on this time.

I don't think the rapeseed oil will go well with the guacamole.

-A few spring onions can go in there, optional.

-Yeah.

A little bit more chilli, if you like the chilli aspect of it.

And then that's just about there.

The great thing about this is you can have this all prepared in advance.

Children, believe it not, like this.

Obviously be careful on the chilli side of things.

Now, we have one of these... I love this lettuce.

We have a lettuce that not a lot of people go for nowadays.

-Well...

-Iceberg.

I think it's time to sing the praises of this iceberg lettuce again.

I tell you what, if you put some of this chicken in...

You know how you get in the centre of the iceberg lettuce...

-James...

-I'm coming to you, Sophie.

I've got a really good iceberg trick.

-I want to see this one.

-It's how to take the core out

so you can get beautiful cups for your chicken and guacamole.

OK, so, what you do, you get your iceberg...

There you go, camera three.

I know, I'm looking at camera three. Hi, everybody.

So, iceberg. And you go - one, two, three!

I'm hoping that the whole of the thing doesn't collapse...

And then you just twist out the core and out comes the core, like that.

Look at that!

Very, very good.

You're so butch.

No, theatrical and camp, that's me.

Otherwise you could just use a knife. It's so much easier.

-Absolutely.

-OK, so straight on the plate.

Make sure your chicken is perfectly cooked all the way through,

for obvious reasons.

James, you've just chucked that on there.

-Sorry, do you want a little pile of it?

-No, that's perfect, perfect.

-There you go.

-Chicken.

You're going to sit that on there.

The hearts of this is lovely, nice and crisp.

Perfect chicken, perfect chicken.

And the way I like to eat this is in...

Get a little bit of that, put the chicken in the middle of it,

put the avocado on the top, eat it, like, you know, with your fingers.

So remind us what that is again.

It's just an oriental chicken-style salad with guacamole,

-iceberg lettuce, that's it.

-Simple as that.

I'm just hoping your chefs at the kitchen

don't have to clean up after you - look at the state of this!

Come on over.

I know, it's an extraordinary performance, I think.

Your third course of this morning, Ronnie. Tell me what you think.

This looks very lovely, doesn't it?

That marinade tastes so, so good.

Yeah, if you're worried... It depends on whether...

how thick the chicken is to how deep the marinade penetrates, you know?

So if you want it to marinade quicker, nice and thin.

If you want it less...

-Could do some fish in there - salmon...

-Bass is wonderful in that.

-Sea bass.

-But not very long. But not very long.

There you go, pass it down. But you mentioned the iceberg lettuce.

Your favourite would be what, to wrap it up?

What I like... We're actually doing it in the restaurant now as a little appetiser.

So you get the middle of the iceberg lettuce, a little round bit,

put a little bit of the chicken in it, avocado in it.

Tell people to wrap it up like a cigar and eat it like that.

-Eat it like a packet.

-That's delicious.

-I'm doing a pancake.

But you only took the hearts, not the outside bits.

Not that I'm being difficult!

Thanks for all the tips, Sophie.

Coming up, I'll be making a very unusual dessert, involving

goat's cheese and tarragon, for the wonderful Clare Balding.

But first, Rick Stein samples the delights of Northern Ireland

and cooks some delicious langoustines.

I come to Lough Neagh

because it's full of eels, which, to me, are classed as seafood,

since they spend half their life at sea.

Nothing better sums up the atmospherics and the catching

of eels in this lough than a poem by Seamus Heaney called Lifting.

They're busy in a high boat

That stalks towards Antrim The power cut

The line's a filament of smut

Drawn hand over fist

Where every three yards a hook's missed

Or taken - and smut thickens, wrist

Thick, a flail

Lashed into the barrel

With one swing

Each eel comes aboard with this welcome

The hook left in gill or gum

It's slapped into the barrel numb

But knits itself, four-ply

With the furling, slippy

Haul, a knot of black and pewter belly

That stays continuously one

For each catch they fling in

Is sucked home like lubrication.

-That's nice.

-That boy there's going to turn into a silver eel.

-That's a silver eel?

-That's a silver eel.

That's the boy that runs down into the sea.

So once it goes silver, it'll go out to sea?

He'll go way down into the bar and way out to sea.

So are silver eels the same species as the brown one,

they've just grown on a bit?

-Brown eel lays in the glaur.

-Nice size for eating, though.

'How well I remember that cold, pasture-scented dawn

'where they sorted the eels and packed and weighed them.'

105 pound.

Most of them were bound for Amsterdam,

smoked and washed down with a cold Pilsner.

And then, the fantastic sight of an old Lister engine,

made for aerating the tanks.

A pure Irish scene, a step back in time.

I fell into conversation with a man on a train to Penzance once,

who turned out to run an oyster farm in Northern Ireland.

He said, "If you call yourself a seafood cook,

"you've got to come over."

He said, "We've got the cleanest waters

"and there's no-one on the beaches, but above all, we've got the

"best langoustines, mussels, oysters, even seaweed, in the country.

'But where to start?

'I had to come to Ardglass for some potted herrings.'

You see, it's a seafood journey all told in a song,

one of my favourite songs ever, by Van Morrison called Coney Island.

He goes through Shrigley, Killyleagh, Strangford,

out to Ardglass, and he stops off at Ardglass in case

he gets famished before dinner, for some mussels, some jars of mussels,

and some potted herrings.

They're just baked with a bit of vinegar, breadcrumbs,

onions and some bay leaves.

Then he goes on all the way to Coney Island

and as he keeps saying, "The craic is good."

And it's a day like today, a sort of autumn, sunny day.

He just describes the mundane things of life so movingly.

It ends with him saying, wouldn't it be great

if life was always like this?

I think you have to be a particular type of person to enjoy

an Irish holiday. You've got to really like pubs.

That's where I met Norrie Dougan last night, in Killyleagh,

and we just had a fascinating conversation about fish,

langoustines, lobsters and conservation.

He just said, "Look, Rick, the way to find out about it is to come

"out with me in the morning." That's exactly what I did.

Strangford Lough is an ideal environment for all

forms of marine life.

You've got a very nice prawn in there.

That is a licker.

Gosh, I wish we could get... That is what seafood's all about.

Yes, that's good stuff there.

This is part of the lough that the trawlers aren't working in.

That's where you get these fairly big ones.

You mean you got trawlers here?

-Trawlers that work up the lough here, yeah.

-But it's tiny.

-Why do they come in here?

-It's a small place. Yeah, I know.

What I would catch in a week,

they would catch with just one tow, one tow of the net, you know?

As far as I'm concerned, I'd pay twice as much for Norrie's catch.

Creel-caught langoustine are far better.

That, to me, is what North Atlantic seafood's all about.

If you don't have those in your restaurant,

you can't really call yourself a seafood restaurant.

And why? Well, because, to me,

it just encapsulated the ozone sweetness of seafood.

It's just unexcelled.

And I think, actually, unexcelled anywhere in the world.

And how would you cook it?

All I'd do is boil it briefly in seawater,

cos I like that salty tang to my langoustine.

And how would I serve it?

Well, just with a slice of lemon, with some mayonnaise.

In fact, I wouldn't do much else to it.

I'm not a great fan of turning this into stuffings, or...

I'm certainly not a fan of turning it into deep-fried scampi,

I'm afraid, because most of this stuff, sadly,

goes into a processing factory

and comes out as those little things they serve in baskets in pubs.

You were just saying you went to America...

to live in America for a while?

Yeah. I went there for seven years.

The first job I had was the Bell Telephone Company,

worked driving a Ford truck.

Then I went into the American army.

How did you end up in the army?

Well, it was conscription in those days. You had to do two years.

-I had to go in for two years.

-What, like national service?

-Yeah.

So what brought you back here, then, to Strangford Lough?

The Strangford Lough brought me back here. I was homesick, you know?

I just came back to this here.

Strangford, in old Norse, means of violent fjord,

and it refers to the very narrow entrance to this remarkably

rich and fertile lough.

As a seafood cook, I'm increasingly conscious of where future

supplies come from, and seeing those large langoustine makes me

so aware of how much they should be prized.

If ever there was a case for the locals having

ownership of water, Strangford is it.

It should be left to fish by small boats like Norrie's,

because then we'd always benefit from these gigantic langoustines,

to make the dish I'm doing here.

You're more likely to get this size of langoustine from

your local supermarket, but they're fine.

One thing I've noticed in the restaurant is that nobody

eats the meat from the head.

It's got a great flavour, so I'm adding it to my sauce here.

First of all, I must take out the stomach sac.

You don't want to eat that!

So I scrape the head meat out into a bowl...

and then I add some very finely chopped shallots.

Next, I add some chopped parsley

and then the main flavouring ingredient, chopped tarragon.

And that will come together with the Pernod very nicely.

That I'm going to add in a minute.

Now, some French mustard.

Actually, this dish came from Elizabeth David,

from her book of essays, An Omelette And A Glass Of Wine.

And it's a French recipe.

And I'm just quite surprised about the next ingredient,

which is soy sauce - about a teaspoon of it -

cos you don't really expect to find soy sauce in old French recipes,

but there's no reason why you shouldn't.

I mean, they use foreign ingredients just as much as we do.

So in goes about a teaspoon of soy sauce.

Next, some virgin olive oil, about half a wineglass of that.

Stir that in.

And now about a tablespoon of fresh lemon juice. In that goes.

And now some pastis.

And what's really interesting in this sauce is you can't tell

where the aniseed flavour in the pastis stops

and the same flavour in the tarragon starts.

A subtle combination is what I love.

Finally, a little bit of salt. And some black pepper.

One last stir and now let's get the langoustine ready for grilling.

Now, I'm just going to brush them

very lightly with a bit of melted butter.

The reason for that is I just love the smell of hot buttered shells.

It stops them burning too much and gives us this lovely, sweet,

caramel-y sort of smell. There we go. Straight in the grill.

They only need to be under there for a minute-and-a-half, no more.

It's a really hot grill.

A bit longer if you're doing it at home.

But don't forget that they're already cooked.

All you're really doing is heating them up, but also getting

those shells really sort of zinging in lovely, delicious smells.

OK, they are done. Now we'll just assemble that dish.

Take a big white plate, like that, and I just like building them up

in a sort of pyre, if you like.

Sort of like a campfire effect.

So I'm just propping them against each other, like that.

You see?

And that's one of the advantages of cutting them in half.

The other advantage, it makes it look like you're getting a real plateful.

I'm just going to drizzle the sauce right round them, like that, you see?

It just looks so attractive.

When things are left natural like that, they just work so well.

I've just started putting that dish on at the restaurant,

and I guarantee it will last for ten years.

I, for one, would order them. They look delicious.

Rick added soy sauce to his very French-style dish in that film

and there are a few flavour combinations that seem wrong

but can work surprisingly well.

I've got one thing I'm going to show you now - it sounds really odd,

but trust me, this is dessert and it does work.

It's goat's cheese, strawberries and tarragon.

-Great.

-But will you try it? Boys, you tried it in rehearsal.

-It's very nice.

-It does work.

We've got this Perroche goat's cheese,

which is British, made by Neal's Yard.

This has tarragon on it - don't order the peppercorn ones.

We've got some plain tarragon here, a little bit of cream cheese.

We've got some icing sugar, caster sugar,

double cream and some good old English strawberries.

First thing I'm going to do is talk about our tarragon.

We just take the tarragon leaves, like this, in a pan,

just with water in it, blanch it.

Straight out.

Literally, five seconds, if that.

Pat them dry like that.

And then sprinkle them with caster sugar.

When you say things that shouldn't work and then they do, is that

-because you made a mistake and put them together?

-Generally, yes!

You say, "Oh, I didn't realise that was goat's cheese,

"I thought it was..."

Tarragon I've been putting on with creme brulee as well with

strawberries for quite a while, but candied. This is fantastic.

The way you candy stuff normally is in syrup

and then back into water, back into syrup.

This way, all you do now is dry them out in the oven.

Set the oven about 100 degrees Fahrenheit -

that's like what you cook a meringue on.

-Yeah, sure. Course it is.

-That's the one.

Really low, about gas mark 1.

That sits on the oven on a piece of grease-proof.

And they come out... candied, like that.

Wow. I thought you said "candid", as in really honest.

They come out candid - they'll tell you everything.

Cheesecake - we just take our goat's cheese

and we blend that with cream cheese and icing sugar,

because you don't want to taste the crystals in it.

It's nice and simple, that.

We're just going to blend the icing sugar

and the goat's cheese together.

Now, your love of racing - I've been reading about you -

you couldn't have done anything else, really, cos your father was

a racehorse trainer, your grandfather was a racehorse trainer.

-Both grandfathers, both sides, actually.

-Serious racehorse trainers, as well.

What...?!

Derby winners and everything else. I mean, serious.

Yeah, Dad trained a horse called Mill Reef,

who, in 1971, was THE superstar horse.

And anyone over...

Well, anyone older that us, James, he was their pin-up star of the '70s,

as famous as David Beckham or Wayne Rooney.

He, as a horse was the big deal.

We used to have a T-shirt of that woman with the tennis racquet.

-That one...

-Which one? Anna Kournikova(?)

No, the famous one, from Athena. Do you remember that one?

-ALL:

-Yeah! Yeah!

-It wasn't a tennis racquet.

There you go.

Exactly. They used to have a horse on their wall.

Why didn't you get into horse racing training, then?

-My brother does it.

-But you were an amateur jockey...

Yeah. Which is why I had a love-hate relationship with food.

If you're built like I am, you're not in great shape to be any

sort of jockey, and so I starved myself

and binged like hell through the winter.

But why is it we haven't got more women jockeys around?

There are some quite good female professional jockeys now

and I think it's all about opportunity.

If you don't get the chances, you're never going to be able to shine.

I'm hoping that Hayley Turner on the flat would be one of the few

women who could ride something with a decent chance of The Derby.

Chances of getting the rides...

Yeah, Nina Carberry rode in the Grand National this year on a horse called Character Building.

As it happened, the horse didn't run brilliantly,

but she is a really good jockey.

She was given a chance on a horse that wasn't 100-1,

he was about 12 or 16-1.

Hayley, if she rides in The Derby,

will be on something that's got a decent chance.

Whereas, actually, the only woman who's ever ridden in The Derby,

who is Alex Greaves, was on a 500-1 shot and it finished last.

You're like an encyclopaedia, love.

I know nothing about horse racing. I've been once.

And that was to the National, where it didn't start because the guy...

And all the horses ran off.

You know the one that was called off that wasn't called off?

All I remember is just women drunk everywhere with

bottles of champagne all over the floor.

One of many good reasons to go to the races.

-Stepping over them...

-I'm sure you enjoyed it!

Stepping over them. That's all I remember.

I like lots of sports and I'll follow any sport, every sport.

Rugby league is one of my other big ones -

got Challenge Cup quarterfinals coming up next weekend.

The weekend after will be The Derby,

then we've got Royal Ascot, then we go to Wimbledon and do the tennis. But...

-Busy, then?

-It's a busy summer.

Racing's one of the few sports that has inspired beautiful art -

think of Stubbs, Degas, who have painted beautiful horses.

It's inspired thrillers, you know, Dick Francis and other writers,

who've based nearly all of their plots around racing.

It's inspired great dramas, poetry, it's a very artistic sport.

And it's very beautiful.

And I could watch it slow motion.

Talking of beautiful races, the most famous one, of course,

is Ascot.

I couldn't believe - 300 years it's been around.

Royal Ascot? Yeah. Queen Anne actually invented it.

She owned the racecourse, and the Queen still owns the racecourse.

And The Derby has been around for hundreds of years.

They're sort of part of our culture,

they're not just sporting events, they're big, major events.

They're like a big parade.

It's got to be one of the biggest sporting events in the UK now -

300,000 people, or something.

What for...?

To go watch it.

For The Derby? Royal Ascot?

Oh, Royal Ascot, you mean, over the five days? Yeah, yeah.

You know, big crowds, and you should come.

Laurence is coming, aren't you?

-I'm going.

-He's Irish - anything for a free drink!

It's right there!

James, you were the first man who ever told me to eat

strawberries with balsamic vinegar and pepper,

cos we worked together on a programme about seven years ago,

-didn't we?

-We did, yeah.

-And, um...

And I tried it and I thought, "Oh, strange man telling me

"to put these things together."

But it was good. It was very good.

I'm going to trust you again here...

You mentioned outdoor sports -

you've done Olympics, Wimbledon and bits and pieces.

Radio 4, cos that's where it all started for you, didn't it?

5. Radio 5 is where it all started.

I did early morning racing bulletins. But I do a lot for Radio 4 now,

and actually Ramblings was on this morning, a new series of Ramblings.

And that's about the places where you can go around the UK.

Yeah, I'm walking the South Downs Way.

I'll end up near your neck of the woods.

We finish up in Winchester.

But walking the South Downs Way, from Eastbourne,

from Beachy Head along to Winchester.

So, different sections with different people.

It was beautiful, and we had really fantastic weather

and the views are great.

I love doing that, and I've probably walked more of the UK...

But you're doing not just sport, you've got...

-Epsom, you've got Ascot.

-Yeah.

-But Trooping the Colour is another one you do.

-Yeah.

On the middle weekend.

That's got to be the hardest presenting gig ever.

Huw Edwards is the main presenter.

He does all the stuff about the bands

and what they're playing and the history. I get the easy job.

I stand down on the ground and I talk to people who are watching

and I talk about the horses.

You can only talk about her handbag or her shoes for, you know,

-about four minutes.

-The Queen...?

Yes. It's not really about what she's wearing, that one.

With the Royal Procession at Royal Ascot, I do have to know what

she's wearing as well.

And that's not easy.

Right. I've done everything.

Yeah, the recipe's online if you want it.

We've got strawberries here.

Just blitz some strawberries, warm them up.

This is the goat's cheese.

You have got the goat's cheese in there with icing sugar,

then you put the creme fraiche in there and then double cream.

Blend it all together into a nice mousse.

Then we take our tarragon.

You see?

And the idea of this is you have these pieces of tarragon just

sprinkled over the top.

And you eat them, they're not just for decoration?

Hopefully you're going to eat it.

You're going to try it with the strawberries. But it's very simple.

What I like most about this dish is, it's really slimming.

-Yeah.

-THEY LAUGH

It's perfect for somebody who's trying to get into outfits...

You're on the wrong show!

That's why I'm just going to eat.

There's about ten kilos of butter coming up.

Great!

Fantastic. A bit of that and a bit of tarragon.

I'm not a fan of goat's cheese, but, like that, I think it works.

That's good.

Thank you very much.

She seemed unsure at first but at least she liked it in the end.

If you'd like to try your hand at that dessert,

or have a go at any recipes you see in today's show,

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

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

of the tasty treats from the Saturday Kitchen recipe books.

Now, it's time for the one and only master of the wok - Ken Hom.

And he's serving his take on a classic salmon.

Good to have you on. What are we cooking?

I thought we'd do salmon.

A salmon that is stir-fried with some lemon, a little bit of ginger.

Lots of ginger, actually!

-A pinch of sugar and a little bit of sesame oil.

-OK.

I'm going to put you to work here.

You want me to peel that?

Peel that and give me some zest.

Salmon as well - great piece of fish.

It's a great piece of fish.

It's funny, it's not very Chinese,

cos it's not a fish that we have in China,

but the Chinese have really grown to love it because it's nice and fatty.

It's actually perfect for stir-frying cos it's a quite a firm fish.

And the thing is, the Chinese cook it just right - not overcooked

and it's great in the wok.

What you want to do is just salt this.

Now, if you want to do what the Chinese traditionally do,

you leave it for 20 minutes in the salt. We don't need to do that.

We can stir-fry it really quickly right away.

-What we want to do...

-You want this finely sliced, or...?

Yes...into zest.

And what we want to do is take out all the lovely...

You want the segments?

Yes.

If we could keep Rob quiet...

-Do you like salmon, Rob?

-I've not said a word!

This man does not like me.

Aw! We like you. Of course we like you.

Not "we" - "you".

LAUGHTER

-They've got no problem with me, it's you.

-We like to tease you.

Now, I'm just going to throw that in.

I'm going to wash my hands here.

OK. And...

You've sold millions and millions of woks worldwide.

People buy a wok, don't really use it.

Use it once or twice...

The problem is, probably, people don't get the right kind of wok,

which means a wok that holds the heat.

-You see how hot that is?

-Yeah.

It's really, really sizzling.

And what you want to do is...

By the way, as that is cooking, I'm also going to start cooking rice.

-This is our masterclass on the rice?

-Yes.

The thing is, people always ask me, even after all these years,

Ken, how do you cook rice properly?

People are very intimidated about cooking rice.

And it's very simple.

You just add enough water and rice -

long-grain white rice, like this.

-Just about an inch of water over the rice.

-Yeah.

You put your thumb in here

and that much water over rice makes perfect rice.

You want to bring that to a boil.

-OK.

-We'll let that start boiling.

-We're going to actually...

-So, there's no need to drain it off?

Yes, I'm going to let you do some ginger too.

What you want to do is, when you're cooking in a wok like this,

make sure it's really hot all the time.

Now, I don't know about you,

but most chefs like salmon and fish like this not too cooked.

You just want to have this brown on the outside, especially salmon.

Nothing's worse than dry salmon.

You like salmon, don't you, Rob?

I adore salmon, Ken.

My good friend, I adore salmon, yes.

Can I ask you a question?

-Yes.

-Who do you fancy for the Rugby World Cup?

Well, I was for the French, but they've lost...

Seriously....

Cleaning a wok, Ken, that's an old conundrum,

isn't it? Should the wok stay weather-beaten and...?

These days I think the wok should be like this, without anything in it.

I mean, it's perfect the way it is.

That's perfect. I'll let you continue doing that.

-So, non-stick, really?

-That's a non-stick wok, is it?

Yeah. It's a non-stick wok.

And the thing is, now there's really good non-stick technology.

In other words, I have this on very high heat

and it holds the heat really well.

That's what you want.

That heat is what really gives all this wok-cooking its flavour.

It's really interesting, James,

that a lot of people tend to grate ginger.

You should never, ever grate ginger because ginger is so fibrous

and if you grate it, it's really difficult to eat.

-Finely slice it.

-Right. Finely slice it.

Like what I'm doing here. Like... you did a good job on the lemon.

Just run through this rice again.

-You bring this to the boil?

-Yeah, bring it to the boil.

-Let it boil for how long?

-Let it boil...

Let's see how hot that is - not very hot.

Let it boil for how long?

Until all the water has evaporated.

-So, you don't drain it, then?

-No.

-Never, ever drain it.

-I see.

Then you put it down as low as possible and you cover it

and let it cook for five to eight minutes.

-Yup.

-And that's perfect.

Ginger is really nice with something like fish,

because that's our lemon, if you will.

You keep the skins, wouldn't you? Keep all the skins?

Yes, you know what? You can make tea with that.

That's really wonderful for digestion.

In fact, if you have a stomach ache, that is wonderful to get rid of it.

Now, once the ginger has got nice and dark like that - brown -

you add in this lovely lemon zest.

-And, you see, we've drained all the oil off.

-Yeah.

Put that in here.

Little bit of salt and pepper?

Pepper.

You want to finish this with a touch of sugar.

It's funny because we Chinese use sugar for seasoning,

just a pinch, not very much.

And you want to drizzle that with a little bit of sesame oil.

The fatal mistake that people make when they're doing stir-fry -

they put sesame oil in the cooking.

A lot of young chefs make that mistake.

They cook with it. It's much too strong.

-Yeah.

-Look at that. That is...

-It's kind of like a seasoning, really.

-Absolutely.

It's a condiment rather than an oil used for cooking.

You see how that's boiling away?

-Yeah.

-That's fine.

We just turn that off.

I've moved that.

When the rice is cooked perfectly...

Let me get this here.

..you see what will happen is, it won't stick.

And that's if you leave it, switch it off.

Exactly. Switch it off and just let it cook.

You just want to make sure that that's all evaporated,

then you cover it and put it on as low as possible for five minutes

and just let it sit.

And this is, like, perfect rice.

Something like this and a salad would be so good.

I think, tonight,

I might make this as an entree for some guests I'm having.

And I'm going to make Marcus's quail.

That's a great idea, that quail was so delicious.

-Make sure you do it with spring onions and not leeks.

-THEY LAUGH

Rob hasn't been invited, so...

Rob hasn't been invited, so I can't use leeks.

Look, again. Twists the knife.

Ken, remind us what that dish is again.

This is stir-fried salmon with ginger and lemon.

And you can see how wonderful and brown that is.

And it's just served with good, fantastic steamed rice.

Ken's trying it tomorrow, why don't you?

Right, Ken, follow me over here.

Now, Rob.

This is for you, Rob.

This looks good.

This looks great.

It's nice, that, isn't it?

I'm interested here, the rice - perfect.

Cos that's sticky.

No, it's not sticky. I'm just decorating it there.

THEY LAUGH

All right!

I only wanted that...

Here we go.

Here we go.

Give me a minute, I'm not great with chopsticks.

Talk amongst yourselves.

Here we go. I don't need a fork.

OK. Here we go.

Oh!

It's appalling.

THEY LAUGH

I can't eat that!

Oh! Who do you think you are? Ken Hom?!

I'm joking. I'm joking.

It's absolutely delicious.

It really is gorgeous.

I couldn't resist it after what you'd done to me today.

-Yeah. Obi Ken-obi!

-Really is lovely.

And you've used salmon. Could you do it with anything else?

You could do it with cod - is absolutely wonderful.

You have to use firm fish.

Yes, monkfish is fantastic like that.

Snapper?

-No?

-Yes, snapper, you can.

-Because it's a firm white fish.

-Sally, happy with that?

-Mm. Beautiful.

-Lovely, isn't it?

-Marcus, big fan of Chinese food.

Great flavour. The ginger comes out beautifully and the lemon just cuts through.

If you don't overcook it, the salmon remains very creamy.

It continues to cook as it goes to the table.

It's a big mistake to cook it fully in the kitchen.

There's definitely no way you could call that appalling, Rob.

Now, remember to get your wok really hot before you stir-fry anything.

Now it's time for the legendary Keith Floyd to get off the mainland,

as he continues his celebration of food of Britain and Ireland,

and today, he visits the Orkneys.

It's incredible that this journey has ended. This is the last programme.

# Hallelujah

# Hallelujah

# Hallelujah, hallelujah Hallelujah, hallelujah...#

It's the last programme and my ship the HMS Gastronaught rusted,

rotten, abandoned by the BBC, no money left,

beached here on the Orkneys, where over the next half hour

on this splendid island, I will end up well and truly in the soup.

To begin, I thought I'd cook an Orcadian chunky fish soup,

a simple affair made with fresh halibut, salmon, scallops

and sole, but as the cooking process is so simple,

a trip round these wonderful islands is essential to create

an appetite and give a sense of place.

And here, there are more standing stones

and ancient monuments than any other place of its size in Northern Europe.

Here they came, from unknown Stone Age peoples, to the Picts,

Celtic monks, Norsemen, Vikings and Scots of all types,

from religious refugees to cattle thieves.

Even shipwrecked Spaniards from the Armada sought refuge here.

And in both World Wars, Scapa Flow was the main base for the British

fleet, with the rusting remains of sunken cargo boats deliberately

placed at strategic points to impede the German submarines.

Orosius, the famous Roman travel writer,

was dead right in his 5th-century guide to Northern Europe

when he said, "This place is brilliant for fresh scallops

and wildflowers, especially in May."

WHISTLE Yes.

Well, I hope you enjoyed that. They are beautiful, these islands.

It's little wonder the Orcadians don't want to be

thought of as Scottish, they're very proud of this place.

While you've been away, I've been cooking away.

My soup's been simmering delicately away.

Let me remind you of how I cooked it.

First of all, I chopped up some onions, fried them in butter,

added some vermouth and some white wine, then some fish stock.

Then I thickened it with beurre manie - flour and butter -

then added cream, stirred it round, simmered it - delicious,

add my bits of fish, in my case, scallops, salmon,

turbot - all these wonderfully expensive things.

That's cos we like to exploit the BBC mini-breaks to the maximum.

You, of course, don't have to go to those lengths at home.

You could use cod and conger eel and still have a very fine dish indeed.

I think it's time to taste to see how it is getting on.

It's very delicious, but...

It needs a little salt.

It's always worthwhile adding this flavouring to delicate

things like this at the end.

You get the best and the freshest flavour.

Incidentally, my director wanted to make this joke about,

"I don't think this horse will work again."

I thought that was a fairly tasteless thing.

This is in fact fish stock.

I'm going to add a bit more to my soup, cos it's a bit too

thick for my liking.

Add a little bit of that.

Stir that in. And I think it is ready to go.

Quick slurp for me...

That's better.

Silk handkerchief to wipe the drips off my thing with.

Let's have a taste and see what we think - Orcadian fish soup.

It's heavenly.

It doesn't need to be smothered with chopped parsley or fresh herbs.

The subtle flavours of the fish from this wonderful cool, cold sea

is unimpaired. It's beautiful. It's delicious.

And so it's off to meet a man from Hoy.

I'm pleased to say that the road was relatively otter-free that morning,

and there weren't any serious hold-ups.

David Hutchinson used to be a television cameraman,

restaurateur, nurse and writer.

But he turned his back on the bright lights of Kirkwall,

and by painfully gathering driftwood and flotsam, he set about restoring

a tumbledown croft in the search for a more meaningful existence, and the

serious business of making crab soup, or parten bree,

as the Scots will have it.

In his designer kitchen, largely made from discarded fish boxes,

he explained.

Making the soup is a doddle.

A chunk of butter in the pot, melt it.

You didn't rise to me calling this a Scottish soup at all.

No, no, cos it's very much an Orcadian thing.

In the old days, you'd see the people who lived in the crofts,

they only had about five hectares of land,

which was about enough to grow crop for the cattle and a little meal.

And they all had little fishing boats

and went out in the bay and fished for lobsters which, as you know,

are very much sought after and expensive.

And often, they pulled up crabs in the lobster pots

and they threw them away.

But when times were hard, they always resorted to the sea again to

gather crabs.

And then of course, by cooking it in a little butter and some milk...

The milk goes in at this stage.

Yes, well...

You can add it all at the same time.

Now, a lot of people used to make it with the meat from the back

which is brown,

but sometimes you can put white in.

It doesn't really matter.

The brown gives it a nice colour, but I often think that the

meat from the back of the crab has got much more flavour.

-So in it goes, too.

-The whole lot?

If you're going to make a soup, you've got to do it on a grand scale.

-Could you chuck that?

-Indeed, indeed.

-Thank you, sir.

Our crew are going to be well-fed today for the first time in a week.

And, of course, the great secret with this soup is,

you just simmer it, cos it's been cooked already.

What's the difference between an Orcadian...?

I mean, it's all Scotland, isn't it?

No. Certainly not.

You'd never get an Orcadian worth his salt admitting to be a Scot.

We're North Atlantic people.

Our origins are Scandinavian.

A lot of people who come up to Orkney express surprise that

we don't speak Gaelic here, which is the native language of Scotland.

And Orcadians too, when they go to concert parties,

of people who come up from south,

and you get some splendid figure strolling onto

the stage in a kilt and highland dress,

and then he starts warbling away in a foreign language.

It's as alien to Orcadians as Mandarin, Chinese or Greek.

And all these wonderful, stirring songs about marching through

the heather and granny's heilan' hame

there's no such thing as granny's heilan' hame any more.

It was bulldozed down years ago

and turned into time-share flats, which are full of Germans or Arabs.

GENTLE FOLK MUSIC

'Do I detect a hint of bitterness there? No, surely not.

'David's a man who wants for nothing.

'He even brews, among other things, his own electricity with

'the aid of a propeller on the roof. But back to this brilliant soup.

'Once the cooked crab has been thoroughly warmed

'through in the milk you add some fresh cream

'and thicken it with about four generous handfuls of oatmeal,

'which makes a thick, nutritious and body-building meal.

'And it takes about five minutes to make.

'But don't serve as a starter for some delicate little dinner party.

'It's truly a meal in itself.'

So, David, in the words of the old song,

you cooked it, so I'll serve it.

-Very good.

-It does look splendid. It does look splendid. Here,

get your eating tackle around that, as they say.

-What do you reckon?

-Oh, yes. Can I tell you something funny?

-Mm.

-I haven't made this soup for six years.

-You haven't made it for six years?

-I haven't made it for six years.

I used to make every day in the restaurant and I was

so sick of making it. That's the first time in six years

-and it's turned out dead right.

-It's brilliant, it's supreme.

I will tell you something which is quite extraordinary.

You know I didn't meet you...

This is not set-up shot, do you know what I mean?

-I arrive in these places, working off the researcher's notes.

-Mm.

I expected to find the way the researcher wrote about you,

a lovely lady I'm sure she is,

he's a kind of a superannuated beach bum who built his house

out of driftwood and stuff like that

and I was expecting to find some laid-back kind of hippie.

And in fact you're a very... You're not that, you haven't opted out,

you've opted in, haven't you, somehow?

Well, there's an old saying of my grandmother that the harder

you run away from something in life,

you often end up by getting nearer to it.

It's rather like having a row with one of your best friends and

you go round all day trying to avoid them and you keep meeting them.

So I don't think I've run away.

In fact, when I came to live here, it was a lovely quiet place,

but now we've got the roll-on, roll-off ferry,

we have bus tours and things like that.

So it's not the quiet, remote place that it used to be.

It's all changed. Thank you.

BRASS-HEAVY CLASSICAL MUSIC

Just in case, by the way, anybody from the tax office is watching,

this schooner is not my yacht, I borrowed it for the day.

What a fabulous place to be, against the backdrop of the cliffs

and the light of the Orkney Islands. Absolutely fabulous.

My diving chums are going

to plunge over and raid the sea bed for lobsters and crayfish and ling

and fabulous things, but I've been to sea before and I don't believe...

They may come back with nothing,

so I've taken the precaution of preparing a traditional soup,

the Scotch broth.

I've got down here, as you can see, some mutton bone simmering away

in water to make the wonderful basic stock.

I've got the obligatory dried pulses, pearl barley, peas,

lentils and stuff like that, chopped onions and then

a variety of root vegetables - leeks, carrots, turnips and celery.

All of that simmers for about two hours down in the galley,

or until they come back with something really nice to eat.

OK, lads, over the side.

The plumage is certainly very fetching,

but I'm not sure how long they do stay in season.

Anyway, I've made it quite clear, don't bother to come back

if you don't catch anything.

Argh!

'These guys were on holiday diving on wrecks, a perfectly harmless

'and fascinating pastime.

'And although I had asked them to get me

'a bit of fish for the pot, they weren't in the business

'of plundering the birthright of the regular fisherman, OK?

'So while they were at it, I put ashore on Shapinsay to start

'thumping my tub about one of my favourite things, which is

'the production of British cheeses.

'Something, as far as I can tell, that doesn't get the sort of support

'that say, the French give to their farmers.'

It's usually the director who decides where we go and what

we do on these programmes and when it comes to cheese I stick my oar in.

I love cheese, I love British cheese.

We don't see enough of real farmhouse British cheese

in our supermarkets and shops, and so when we came to Orkney

we couldn't miss visiting Minnie Russell, who makes Orkney cheese.

Not only Orkney cheese,

but the cheese that even the locals say is the best on the island.

So Minnie, take me to the creamery,

if we can get through this contraption.

What's this thing for?

We had to put it on to frighten the sparrows away.

They came in and pecked the cheese so badly,

we lost about six cheese one night with them.

-Naughty little sparrows, aren't they?

-Yes.

-Can we go in, anyway?

Now, Richard, I know you're bit of a sparrow yourself, but this isn't

to put you off. You come in and follow us in.

If I don't knock everything over.

So, these are the cheeses.

Come in, have a lovely look at that.

That is one woman's work, you know, from a few cows

on a cold, windswept island.

Why are they all different colours and different shapes?

That's... They're mature.

That one there, that's a new one.

-Can you hold that one up for Richard to see?

-Yes.

Richard doesn't know what we're talking about.

That's a beautiful, mature cheese, the best.

It's not been good weather lately for drying them.

Some of them, that's...

-So, how old will this one be?

-Maybe three weeks.

-Maybe three weeks?

-Yes.

-Show me a very young one, perhaps.

Oh! They're all... Well, that one's a bit younger.

-This is still not dry yet, do you understand?

-Right.

So that you'd like to keep for a week or so before you sell it?

Before we sell it, yes.

What do you have this oatmeal for? I found this here. What's this for?

Yes, we rub them with oatmeal before we...

It makes them more authentic.

They used to keep them - in the old days they kept them in...

INDISTINCT

-Right.

-And people seemed to like it. They...

-Can we taste one of these, Minnie?

-Yes.

-Which one could we taste?

-Well, I've got this one.

-Richard, can you get right in on this?

There's a lovely cheese being cut in half here. Beautiful.

That is fabulous. That is very - what sort of cows do you have for this?

We have about five.

-Would you like a bit?

-Oh, I'd love a bit. Yes, please.

That one's not as dry as I thought it was, but never mind. I think it'll be quite...

It's very - it sounds obvious to say,

it's very difficult to say things like this. This is very cheesy.

It's very creamy, but it also smells and tastes of the sea.

Which is not surprising, The sea's only yards away

and the wind blows over the pastures here.

And gives this cheese, like other British cheeses,

its stamp of regional identity.

But back to our intrepid aquanauts.

Like faithful hounds panting from the hunt, bearing all sorts of gifts.

A plump crayfish. And jolly tasty THEY are. Now, I might cook that,

but let's see what else they've got.

A HUGE lobster.

A 7lb lobster.

What's that, an inch a year

or a pound every decade? It's an enormous beast.

And a sack of scallops the size of carthorses' feet.

I know this sounds uncharacteristically pious of me,

but we couldn't bring ourselves

to cook this one. Anyway, the pot wasn't big enough.

But the divers or the director didn't want to do it.

This is the last programme.

It's too fine a beast to sacrifice for a trivial television programme,

so it's going back to live and to breed.

It would have tasted really good, as well!

LAUGHTER

My God! The things we do for Greenpeace!

What a classic piece of TV there from the late, great Keith Floyd.

Now, we're not cooking live in the studio today,

so instead, we're looking back at some of the delicious cooking from the Saturday Kitchen archives.

Still to come on today's Best Bites, it's Scotland against Wales

on the Saturday Kitchen Omelette Challenge.

Bryn Williams faces Tom Kitchin

in the Celtic battle of the eggs.

Bjorn van der Horst fuses savoury game with sweet delights

in his unusual version of roast grouse.

He stuffs the grouse with thyme, olives and orange,

and then serves it with a white chocolate mousse and a black olive toffee.

And Laurence Llewelyn-Bowen faces food heaven or food hell.

Would he get his food heaven - sardines, with a classic Venetian sardine dish?

That's sardines cooked with white wine, pine nuts and sultanas,

and served with a green salad and Parmesan croutons.

Or would he get his dreaded food hell, crab, with my crab bisque

made from fresh crab from the crab shell, served with a delicious fresh crab beignet?

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

Now you know you're in for a tasty meal whenever Cyrus Todiwala comes to visit.

But also, you're going to get a list of ingredients

that are as long as your arm, even when he's making a couple of sandwiches.

What's on the menu for you, then?

We will try to keep it small today, James!

-Break it down. Two dishes.

-We've got some lamb mince there

and some chicken fillet breast. So we're going to make a seekh kebab.

-Yep.

-You're going to help me make the chicken tikka,

-which is malai tikka, which is creamy tikka.

-Yeah.

And we've got two salads.

Sorry, raita - it's going to be yoghurt with cucumber and mint.

And then we've got a shredded salad.

-We're going to do some nan bread?

-We're going to make some nan as well.

I'm going to crack on and do this. We have spices in here.

You've got to show me how this thing opens. How does it open?

I'm not very intelligent, am I? Ah, there, it just comes off!

-There you go.

-I didn't know that, did I?

-Yeah.

So I've got my spices just toasting off nicely.

Toast the mace and the cardamom.

-Only mace and cardamom in there.

-Right.

-OK.

-For my seekh kebab now, I need...

Now, the seekh kebab, is that standard with lamb mince,

or you can do that with anything?

You can do it with beef mince, you can do it with chicken.

We call it slightly different.

We call it a reshmi kebab if we do it with chicken.

-A reshmi kebab?

-Yeah, because it becomes a little bit silky.

Reshmi means silk. And you can also do it with pork.

Now like I was talking to Atol

about different regions of India where food comes from,

where would this predominantly lie?

Well, kebabs mostly, to be honest,

came from the Persian influence

on Indian cooking.

And we have a lot to owe to the Persians, actually.

The whole of Europe, in fact, and a lot of North India as well.

So...

A lot of stuff came from there.

As a result, it has been adopted into...

-A lot of things have been adopted in Indian cooking.

-Yeah.

And tandoor, in Iran,

is called the taftoon.

-Taftoon?

-Taftoon. Whereas ours is vertical,

the Iranian tandoor goes in at a slant.

They do make nans. Massive nans,

to be honest with you, pretty big.

-Yeah.

-And, er...

I think that's where the Indians got a little bit of culture from.

What have we got in here? We've got the spices in here. Cardamom and?

You've got cardamom and mace in there.

You're going to put in a little bit of ginger and garlic.

-I've got it in there already.

-You've got double cream, you've got yoghurt.

And you've got some great cheddar cheese from India.

Cheddar cheese? I never thought cheddar cheese would go in this!

Why do you put the cheddar cheese in there?

Adds a little bit of punch to it.

-You don't think we Indians have cheese, do you?

-Yeah.

And then we've got our chicken.

You've got your chicken. I'm going to come here, sir.

Whilst you do that, I'll try and...

form my seekh kebab

if you don't mind.

With the chicken, you want to make sure

that the pieces are quite thin.

Thin strips, yes, sir.

That's if you've got a tandoor at home(!)

Well, if you don't, you've got a grill.

You can always shove it in the grill.

And put it on a tray, very, very hot grill.

Nice butter. Little oil on the top.

This tikka will brown very quickly

in the oven, so you've got to be a little bit careful.

Because it's very creamy and very rich.

Let's hope that doesn't fall off now.

Can I bring that tikka

we marinated before?

Yeah. That's the chicken that I've done.

And then you just pop that in the fridge.

How long do we leave that for? Overnight?

Overnight is great.

More marinades are overnight.

-You've got almonds in there.

-Yes, sir.

We've got almonds and cashew nuts in there.

Both.

Could I take the lid off so we could see, or...?

Take the lid off.

-Does it need it on at this stage or not?

-No, it's fine.

-You can take the lid off.

-Cyrus, there's a phone call for you.

Thank you very much, sir.

They are saying, "British Heart Foundation calling you."

Yeah, this is very healthy stuff!

And you want me to do the salad.

We've got a little cucumber raita.

I can't talk to you guys without talking about cricket.

Fantastic. India's doing so well this time.

We'll all become rugby fans all of sudden.

Exactly!

You provide a lot of the catering, don't you?

You're doing it tomorrow.

We're doing it tomorrow morning. We'll be on duty at six o'clock.

It's your food.

No, if it was my food, they'd be winning!

-Too many carbohydrates.

-Exactly.

You've got this fantastic truck, this trailer.

Yes.

Tell us about that, then.

Well, it's a mobile unit.

It is fantastic because it cost fantastic amounts of money.

But we use it to...

We use it to, er...

..reheat and sell the food out.

It's also capable of cooking of course.

So it can...

..cook too.

Yeah, when it's busy, tomorrow should be busy.

Even though the weather's not very good.

Not on our side.

-And this is at Lords?

-Yes.

The trailer of course moves all over the country wherever it needs to go.

As well as doing that, you're launching a new restaurant as well.

Yes, the new restaurant launches...

..end of September hopefully.

Though I would love to have a little bit more time on my hands,

but it's at the new Hilton near Terminal 5.

It's going to be called Mr Todiwala's Kitchen.

So that's a little bit dangerous, I guess.

Tell us about these nan breads, then.

In the nan bread, it's not yeast, is it?

Baking powder, no yeast.

And there's no other leavening agent inside,

except baking powder.

We try and make it overnight, so that...

..It does tend to...

-Wow, this is hot. James, you turned it so high.

-I know.

You knew I was going to use it.

No, I want Gethin to make one now for stitching me up.

-Really?

-Yeah, exactly.

We've got the expert coming!

There you go.

Make your own nan bread.

I'll show you. It's easy. Hold one there.

I'll hold one here.

When you say it's easy, that just frightens me.

Dip your fingers into oil. Like that. A little bit there.

-You a lefty as well?

-No, righty.

-Then use your right hand, I'm left handed.

-OK.

-You said, "Do what I say!"

-Sorry.

-I thought the hand was important.

-I'm Indian.

-OK.

-I say one thing, I mean another.

-Good, good.

And then you just slap it in there.

Only use one oily hand.

Come on.

There's a bin on the side if you want to slap it there!

-A what?

-A bin.

This is yours, Gloria.

Put it there, we can stretch it.

Oily side down.

Stretch it, stretch it, stretch it.

Put a bit of water.

You put it in and on the side.