Episode 105

0:00:02 > 0:00:04Good morning. We've got some amazing food ready to be served.

0:00:04 > 0:00:06It's time for Saturday Kitchen Best Bites.

0:00:26 > 0:00:27Welcome to the show.

0:00:27 > 0:00:30We've got a great line-up of hungry celebrity guests

0:00:30 > 0:00:33ready to be fed by some pretty talented chefs this morning.

0:00:33 > 0:00:37One of the finest chefs India has ever produced, Vivek Singh,

0:00:37 > 0:00:40is embracing game season with his grouse stir-fry.

0:00:40 > 0:00:43He serves it with a hot and sweet pumpkin chutney.

0:00:43 > 0:00:45Duck is on the menu thanks to Silvena Rowe.

0:00:45 > 0:00:47She glazes duck breast with a pomegranate molasses

0:00:47 > 0:00:52and serves it with bulgur wheat, chickpeas and a pomegranate pilaf.

0:00:52 > 0:00:54France meets the Far East when Frenchman Stephane Reynaud

0:00:54 > 0:00:57cooks a not-so-French stir-fry.

0:00:57 > 0:01:00He takes pork fillet and creates a sweet and sour sauce

0:01:00 > 0:01:03from scratch to produce a mouthwatering meal.

0:01:03 > 0:01:06And Freddie Flintoff faced his Food Heaven or Food Hell.

0:01:06 > 0:01:09Would he get his Food Heaven - fishfingers, with my home-made

0:01:09 > 0:01:13posh haddock fishfingers, chips, beans and tartare sauce?

0:01:13 > 0:01:15Or would he get his dreaded Food Hell - chicken,

0:01:15 > 0:01:19with a harissa chicken and potato stew with herb chickpea salad?

0:01:19 > 0:01:22You can find out what he gets to eat at the end of the show.

0:01:22 > 0:01:24But first, it's the king of sustainable cooking,

0:01:24 > 0:01:26Arthur Potts Dawson, and he's going to show us

0:01:26 > 0:01:29something a little different to do with mackerel.

0:01:29 > 0:01:31- Good to have you on the show. - Thanks for having me.

0:01:31 > 0:01:33Now, explain to us this recipe.

0:01:33 > 0:01:35OK, I want to do a very simple grilled mackerel.

0:01:35 > 0:01:37I want to cook these and these very quickly.

0:01:37 > 0:01:40The potato's already cooked. It'll only take a little bit of time.

0:01:40 > 0:01:42If you could peel those for me while we're talking...

0:01:42 > 0:01:45It's boiling, a little bit of frying and some char-grilling.

0:01:45 > 0:01:47OK. So the name of this dish is what?

0:01:47 > 0:01:50Char-grilled mackerel with cauliflower, French beans

0:01:50 > 0:01:51and a horseradish and cardamom.

0:01:51 > 0:01:53Horseradish and cardamom?

0:01:53 > 0:01:55Yeah, cardamom is something that...

0:01:55 > 0:01:58- If we can get the cauliflower and beans in first...- OK.

0:01:58 > 0:02:01The cardamom, it's an amazing flavour. It just adds...

0:02:01 > 0:02:03People really don't know what that flavour is.

0:02:03 > 0:02:05You hate the idea of mackerel, don't you?

0:02:05 > 0:02:06What about cardamom?

0:02:06 > 0:02:08Yeah, not first thing in the morning.

0:02:08 > 0:02:10Not first thing in the morning, bit of mackerel?

0:02:10 > 0:02:14The secret with mackerel, I think, Arthur, is the freshness of it.

0:02:14 > 0:02:15Yeah. If you can just see how fresh this is...

0:02:15 > 0:02:19- It's unbelievable - so, so good. - And you test that by

0:02:19 > 0:02:21looking at the eyes, I think, fundamentally.

0:02:21 > 0:02:23I can tell now I've opened it up -

0:02:23 > 0:02:25you can really see the quality of the flesh.

0:02:25 > 0:02:28It's just... It's firm,

0:02:28 > 0:02:31and there's rigor mortis still in this fish. It's so fresh.

0:02:31 > 0:02:33And you like sustainable fish - you use it a lot?

0:02:33 > 0:02:35Yeah, I use a lot of mackerel,

0:02:35 > 0:02:38so I hope I'm not hitting the mackerel stocks too hard but, yeah,

0:02:38 > 0:02:40I mean, I'm trying to stay clear of turbot and anything

0:02:40 > 0:02:43that is actually becoming endangered, because I don't think

0:02:43 > 0:02:46we're deserving of taking out a whole species just to eat it.

0:02:46 > 0:02:50But I mean... Talking about your restaurant, it's not just the food

0:02:50 > 0:02:52that you're looking at as well, but the power?

0:02:52 > 0:02:54You run your own... How do you get your own power?

0:02:54 > 0:03:0050 solar panels heating my water up, and I've got photovoltaic cells,

0:03:00 > 0:03:03which take the temperature out of the water when it hits the building,

0:03:03 > 0:03:06so we've got some pretty crazy, wacky ways of creating our own power,

0:03:06 > 0:03:09and it's all coming from the sun and water, so it's sustainable energy.

0:03:09 > 0:03:12Let me talk a little bit about this mackerel, though.

0:03:12 > 0:03:16The bones that run through the middle of this fish, you can get rid of them

0:03:16 > 0:03:20quite easily just by cutting through and across, and you can pull it out,

0:03:20 > 0:03:24if you can see what I'm doing here. Just pull out those bones.

0:03:24 > 0:03:26Really, really easy.

0:03:26 > 0:03:30So let me throw that away. You can compost that, by the way.

0:03:30 > 0:03:32You can compost it, of course.

0:03:32 > 0:03:35Not only that... Last time I spoke to you, you'd got a barge.

0:03:35 > 0:03:39We've got the barge now, yeah. We've just spent £20,000 on it.

0:03:39 > 0:03:42We've got a composted toilet and we've got solar panelling

0:03:42 > 0:03:44and turbines, all kinds of things on it.

0:03:44 > 0:03:46That's parked outside the restaurant, so that's good fun.

0:03:46 > 0:03:49We've got kids coming and checking it out and...

0:03:49 > 0:03:52Whereabouts is it, if people want to come and visit it?

0:03:52 > 0:03:54The second one's in Shoreditch, and that is in Hackney,

0:03:54 > 0:03:57so it's regenerating the area, and the first one was in King's Cross,

0:03:57 > 0:04:01- and that's nearly two years old now. - OK.- Doing really well.

0:04:01 > 0:04:03- I want to put some cardamom on this. - I'll do you some cardamom.

0:04:03 > 0:04:06There's little black seeds inside there.

0:04:06 > 0:04:08If you can mill it like a fresh peppercorn...

0:04:08 > 0:04:10If you break open cardamom pods,

0:04:10 > 0:04:13they've got little cardamom seeds. There you go.

0:04:13 > 0:04:16See them in there? They look like mouse droppings. Look at them.

0:04:16 > 0:04:19Which you don't want in your kitchen.

0:04:19 > 0:04:21Right. Let me just take that off there.

0:04:21 > 0:04:25- Now, the flavour's quite traditional in Indian food, isn't it, cardamom?- Yes.

0:04:25 > 0:04:29- I quite like cardamom and chocolate. - Cardamom and chocolate's lovely.

0:04:29 > 0:04:31You take out the seeds, you don't eat the husk.

0:04:31 > 0:04:33- So we've got the mackerel.- Mackerel.

0:04:33 > 0:04:35I want to put a little bit of salt.

0:04:35 > 0:04:37If you can just get that cardamom touching that there...

0:04:37 > 0:04:39I'll put some in the grinder as well.

0:04:39 > 0:04:41And then I've got this horseradish.

0:04:41 > 0:04:43It's quite aggressive, quite a strong flavour.

0:04:43 > 0:04:46And you were saying that if you plant it, it's aggressive, too.

0:04:46 > 0:04:47Oh, it's a nightmare.

0:04:47 > 0:04:51My chef, Chris, who planted some horseradish last year...

0:04:51 > 0:04:54In fact, about three years ago, in my garden...

0:04:54 > 0:04:55Now I can't get rid of it.

0:04:55 > 0:04:58No matter how much you dig it out, it just keeps coming back.

0:04:58 > 0:04:59It's horrendous stuff.

0:04:59 > 0:05:03Right, so I've got some capers here. Thank you very much.

0:05:03 > 0:05:05If you smell it, it's just like peppercorns.

0:05:05 > 0:05:08It's a really good trick to use. Not too much. It's very strong,

0:05:08 > 0:05:09but if you smell...

0:05:09 > 0:05:12Yeah, cos normally, cardamom, you just put the pods in...

0:05:12 > 0:05:15If you can smell it... It's an amazing flavour. That's marinating.

0:05:15 > 0:05:16OK.

0:05:16 > 0:05:18- Mmm.- I've got some olive oil in the pan...- Very strong.

0:05:18 > 0:05:21- I want to put a little bit... - That'll wake you up in the morning!

0:05:21 > 0:05:25- It's good! It really gets the...- The potatoes, you want me to peel these?

0:05:25 > 0:05:29- Please, if you can peel those capers. Er, potatoes. The capers go in.- Yeah?

0:05:29 > 0:05:31Apart from the restaurants you've been opening,

0:05:31 > 0:05:34travelled to France for some inspiration lately?

0:05:34 > 0:05:36Yeah, I went to France with my kids.

0:05:36 > 0:05:39Hadn't seen them for two years - I've been working so hard.

0:05:39 > 0:05:41- They've grown up!- Yeah? - They get big, these things.

0:05:41 > 0:05:44But going to France... French food has kind of stayed the same

0:05:44 > 0:05:48but the inspiration's still on the great ingredients...

0:05:48 > 0:05:51The ingredients are unbelievable. Just the peaches and the tomatoes...

0:05:51 > 0:05:55And they do really good oysters. I had some fantastic mussels.

0:05:55 > 0:05:57They really know how to look after their country.

0:05:57 > 0:06:01Was this some inspiration for your new book,

0:06:01 > 0:06:03or is it already written now?

0:06:03 > 0:06:04The book's out

0:06:04 > 0:06:07but, you know, who knows? You can always write another one.

0:06:07 > 0:06:09No, it's more inspiration just for myself.

0:06:09 > 0:06:11But the book hasn't got any pictures in it?

0:06:11 > 0:06:14I have got a book that... Yeah, it's recycled paper, no pictures.

0:06:14 > 0:06:17It's like a story on food.

0:06:17 > 0:06:21It's a book with character and it's also a training manual.

0:06:21 > 0:06:24It goes through every month and I want the trainees

0:06:24 > 0:06:27at the restaurant - I've got ten trainees now - to read it and

0:06:27 > 0:06:30try and understand the seasons, what's on sale and all that stuff.

0:06:30 > 0:06:32What have you got there - capers?

0:06:32 > 0:06:36I've got capers going in here, I have got the garlic going in here.

0:06:36 > 0:06:38- Calm that down.- And anchovy. Quite a lot of anchovies?

0:06:38 > 0:06:41I've got a lot of anchovy in there because I haven't used much salt,

0:06:41 > 0:06:44and I wanted to use that as a seasoning.

0:06:44 > 0:06:46It's a little bit like soy sauce.

0:06:46 > 0:06:49If you reduce it too much, you end up with it too salty,

0:06:49 > 0:06:52so that's going to be my sauce for the vegetables in here.

0:06:52 > 0:06:53And the fish can go on straightaway?

0:06:53 > 0:06:55This is really, really hot.

0:06:57 > 0:07:00This is going to cook in literally two minutes.

0:07:00 > 0:07:04Don't be afraid to cook it for that little amount of time.

0:07:04 > 0:07:06- Look at the smoke coming off. - Look at that.

0:07:06 > 0:07:09Mother, try doing that next to your net curtains - lovely!

0:07:09 > 0:07:11OK, we're nearly there now. This is going to turn over.

0:07:11 > 0:07:14These vegetables, just going to pass these off.

0:07:14 > 0:07:16So I've created a sauce inside this pan,

0:07:16 > 0:07:19with the capers and the garlic,

0:07:19 > 0:07:21and that's actually... I'll just get that bit of garlic out.

0:07:21 > 0:07:24The griddle that you've got there, it's extremely hot.

0:07:24 > 0:07:25- You put no oil on the fish? - Nothing, no.

0:07:25 > 0:07:30This fish is oily enough and it'll turn over nicely.

0:07:30 > 0:07:33- You can use anything, but I'll use this.- You can just pan-fry them...

0:07:33 > 0:07:36You could pan-fry it, yeah, you can put it under a grill...

0:07:36 > 0:07:41If I just turn that over, that is perfect.

0:07:41 > 0:07:44And again... And the thing about it is if you cook fish too much

0:07:44 > 0:07:45and try to lift it up, it falls apart.

0:07:45 > 0:07:47If it stays raw like that, you're OK.

0:07:47 > 0:07:50- You could probably just lift that off and let it cool down.- Yeah, OK.

0:07:50 > 0:07:52- Just get this... - There's your potatoes.

0:07:52 > 0:07:54Turn everything off, save the power. Thank you very much.

0:07:54 > 0:07:58Because they're still warm, you can put them in now. That's fine.

0:07:58 > 0:07:59Let's just...

0:07:59 > 0:08:00That's probably enough.

0:08:00 > 0:08:02- That's enough, James.- OK. No problem.

0:08:02 > 0:08:04Thank you. Right. And a spoon...

0:08:05 > 0:08:08And literally just start plating.

0:08:08 > 0:08:11And the cardamom in there, the horseradish will give you the pepper.

0:08:11 > 0:08:14I haven't put any pepper in this dish at all.

0:08:14 > 0:08:15And no salt,

0:08:15 > 0:08:17- because of the anchovies.- Exactly.

0:08:18 > 0:08:20This goes out on the bottom of the plate. This is...

0:08:20 > 0:08:23I just love the colours. Look at the colours on that.

0:08:23 > 0:08:25- Right. Can I use that? - Yep, you can use that.

0:08:27 > 0:08:29Now, go with the thickest part of the fish

0:08:29 > 0:08:30so you can pick up the heaviest part.

0:08:30 > 0:08:31Yeah.

0:08:31 > 0:08:34Put that on the plate. And again this side.

0:08:36 > 0:08:38That is perfect.

0:08:38 > 0:08:41Now, a little bit of these shiso leaves, and they're great

0:08:41 > 0:08:43because they lift up the...

0:08:43 > 0:08:46I know Nic loves all these, the little Japanese leaves.

0:08:46 > 0:08:48And they're really good for you, too.

0:08:48 > 0:08:49So a few of those, a splash of olive oil

0:08:49 > 0:08:52- and we are done. - So remind us what that is again.

0:08:52 > 0:08:54Char-grilled mackerel,

0:08:54 > 0:08:56anchovies, cauliflower,

0:08:56 > 0:08:58potatoes and French beans, simply served as a salad.

0:08:58 > 0:08:59- Easy as that.- Yeah.

0:09:05 > 0:09:08There you go. Right. Smells great.

0:09:08 > 0:09:10- JAMES MARTIN LAUGHS - There you go.

0:09:10 > 0:09:13Now... What was it about mackerel that put you off?

0:09:13 > 0:09:15Have a seat over here, Arthur. There you go.

0:09:15 > 0:09:18I think it was... You know sometimes it kind of repeats on yourself,

0:09:18 > 0:09:19you know?

0:09:19 > 0:09:22When you're on first class, on your way to Manchester on the train,

0:09:22 > 0:09:23it's there,

0:09:23 > 0:09:26and a couple of times, I've arrived at the meeting, I've walked in

0:09:26 > 0:09:29and they've just walked out, so I thought mackerel and me...

0:09:29 > 0:09:32But it's been there backwards and forwards between Newcastle and

0:09:32 > 0:09:34Manchester! Have a taste of that one, see what you think.

0:09:34 > 0:09:36I think the secret of mackerel is what we said -

0:09:36 > 0:09:38it's got to be absolutely fresh.

0:09:38 > 0:09:41I mean, mackerel, when it's really, really fresh, you can

0:09:41 > 0:09:43serve it raw, with a little bit of mustard on it.

0:09:43 > 0:09:46- It is such an amazingly versatile fish.- First-class rail, or...

0:09:46 > 0:09:47It's very good for you.

0:09:47 > 0:09:48You know what?

0:09:50 > 0:09:53- It's pretty good, that, isn't it? - That is Virgin upper class.

0:09:53 > 0:09:56- THEY LAUGH - It's pretty good, isn't it? - Now, that is...

0:09:56 > 0:09:58I tell you what, it's because it is so fresh.

0:09:58 > 0:10:01I think the freshness is what's made that unique.

0:10:01 > 0:10:03I think what it needs...

0:10:03 > 0:10:05I think it just needs a second opinion, so let me try...

0:10:05 > 0:10:06Er, hold on.

0:10:10 > 0:10:13If you can, you can buy the fish whole and it stays fresh.

0:10:13 > 0:10:17Here it comes. It's a 9.37.

0:10:17 > 0:10:20I'm still gutted that you got one point more than me. There you go.

0:10:20 > 0:10:23Have a taste of that, girls. You must have tried mackerel?

0:10:23 > 0:10:24- Yes.- Yes.

0:10:24 > 0:10:27Do you use much mackerel in the restaurant, Nic?

0:10:27 > 0:10:29Not a lot. We did an escabeche with it. You're saying raw.

0:10:29 > 0:10:32It was literally cooked in ponzu, a vinegar,

0:10:32 > 0:10:34and we served it on rice.

0:10:34 > 0:10:37Mackerel, for me, as I was saying earlier as well,

0:10:37 > 0:10:39is just one of the best fish. It's beautiful. It's really...

0:10:39 > 0:10:44- Chefs love it, but they don't have it in the restaurant. They have it at home.- Exactly, because it's cheap.

0:10:44 > 0:10:45That's why.

0:10:49 > 0:10:53And if I'm coming round for dinner, you can definitely leave out the horseradish.

0:10:53 > 0:10:56Coming up, I'll be cooking a rib eye steak with deep-fried

0:10:56 > 0:10:59onion rings and onion butter for West End star Elaine Paige,

0:10:59 > 0:11:03but first, Rick Stein is on the hunt for more of his food heroes,

0:11:03 > 0:11:05and today he samples the delights of Ireland.

0:11:09 > 0:11:13It's raining, but that's no surprise. 40 shades of green.

0:11:13 > 0:11:17It's what makes Ireland what it is, and keeps it rich and lush.

0:11:22 > 0:11:25Now, I'm going to see a man called Ken Buggy.

0:11:25 > 0:11:27'Ken is a living legend.

0:11:27 > 0:11:31'People's eyes light up at the very mention of his name.

0:11:31 > 0:11:35'He runs rather an eccentric bed and breakfast. It's a delight.'

0:11:35 > 0:11:37BELL RINGS

0:11:37 > 0:11:40- 'But I wish I hadn't forgotten his name.'- Hello.- Oh, hello.

0:11:40 > 0:11:44- Are you Frank?- Pardon? No - are you Ted?

0:11:44 > 0:11:47RICK LAUGHS

0:11:47 > 0:11:50'The reason I've come to see Ken is for his famous soda bread,

0:11:50 > 0:11:54'but more so for the idiosyncratic way he makes it.

0:11:54 > 0:11:55'It's such fun.

0:11:55 > 0:12:01'It's quick and doesn't require a lot of time or precise measurements.'

0:12:01 > 0:12:04And I'm going to put three...

0:12:05 > 0:12:08Then we pick up our little strainer,

0:12:08 > 0:12:09our teaspoon,

0:12:09 > 0:12:12and I'm going to put into this some bicarbonate of soda.

0:12:12 > 0:12:17The reason I'm using the strainer is this bicarbonate of soda

0:12:17 > 0:12:21- tends to have little lumps in it. - Right.

0:12:21 > 0:12:24We put that aside, and the teaspoon aside,

0:12:24 > 0:12:26and we shake it like this.

0:12:26 > 0:12:29- Now, you will notice there are lumps here.- Yeah.

0:12:29 > 0:12:33These are the lumpy bits of the bicarbonate of soda, and I'll

0:12:33 > 0:12:35leave those aside there, because I'll tell you why in a minute.

0:12:36 > 0:12:39And we just give this a little stir.

0:12:39 > 0:12:42- And suddenly the phone rings.- Yeah?

0:12:43 > 0:12:46And I stop and go and answer the telephone and I come back

0:12:46 > 0:12:49and the first thing I think of is, "Oh, dear -

0:12:49 > 0:12:51"did I put the bicarbonate of soda in?"

0:12:51 > 0:12:53And I look and I see. "Ooh, yes - I must have."

0:12:53 > 0:12:55This is a recipe for me.

0:12:55 > 0:12:59I'm as forgetful as that, so there's no question - this is my recipe.

0:12:59 > 0:13:01So that's why I leave that there.

0:13:01 > 0:13:04And then we get the buttermilk.

0:13:04 > 0:13:06- Right.- Get the buttermilk

0:13:06 > 0:13:08from the maidens at the crossroads.

0:13:08 > 0:13:12Of course, nowadays you don't have any of those in England any more.

0:13:12 > 0:13:15You have no crossroads.

0:13:15 > 0:13:17- It's all motorway now, isn't it? - RICK LAUGHS

0:13:17 > 0:13:18So mix it all up...

0:13:21 > 0:13:23What's with the cross there, though?

0:13:23 > 0:13:26- This is to ensure even baking. - Right.

0:13:28 > 0:13:32So that if you left it out, it would even bake itself.

0:13:32 > 0:13:33- No, no, no. That's... - RICK LAUGHS

0:13:33 > 0:13:39No, it's to ensure that each little bit cooks the same amount.

0:13:39 > 0:13:41- Evenly, yes.- It looks nice, too.

0:13:41 > 0:13:45And some people put a little twiddly thing in the middle like that.

0:13:45 > 0:13:48- Right, so into the oven we pop it. - Right.

0:13:49 > 0:13:52And then we all go and have a pint of Guinness.

0:13:52 > 0:13:56He was just like... a one-off, really.

0:13:56 > 0:13:58I mean, he's one of those people you meet rarely in your life,

0:13:58 > 0:14:03you know, such a nice man, with such a playful sense of humour,

0:14:03 > 0:14:06and actually, at the end of all this sort of fun,

0:14:06 > 0:14:09he produced a lovely soda bread.

0:14:10 > 0:14:12Well, it looks very nice.

0:14:12 > 0:14:13CRUNCHING

0:14:13 > 0:14:16"Mmm! Yummy," he says.

0:14:16 > 0:14:18What, you don't believe I like it?

0:14:18 > 0:14:19No, it is yummy.

0:14:19 > 0:14:24- It is extremely yummy! It's lovely and crunchy.- Is it?- It really is.

0:14:24 > 0:14:27- It is good flour.- I must have done something wrong.

0:14:27 > 0:14:28- That's 4.15.- Thank you.

0:14:30 > 0:14:31Are you OK?

0:14:33 > 0:14:34Now...

0:14:34 > 0:14:36- Thank you very much.- That's 2.50.

0:14:36 > 0:14:39I've been to this farmers' market in Middleton

0:14:39 > 0:14:43quite a few times before and it seems to me to be a model farmers' market.

0:14:43 > 0:14:46It's small but perfectly formed

0:14:46 > 0:14:51and such a high proportion of the stuff being sold here is local.

0:14:51 > 0:14:53What I've noticed over the last few years with markets is that

0:14:53 > 0:14:58maybe you have three types of markets. You have browsing markets,

0:14:58 > 0:15:00you have shopping markets and you have lifestyle markets.

0:15:00 > 0:15:04Middleton works because it's a mixture of lifestyle and shopping.

0:15:04 > 0:15:07Also because Middleton is such a smashing town,

0:15:07 > 0:15:09the people are terribly loyal.

0:15:09 > 0:15:14Frank Hederman's stall is a jewel, with every sort of smoked fish you could think of.

0:15:14 > 0:15:19When I visited him a couple of years ago, he showed me how to deal

0:15:19 > 0:15:23with a whole smoked silver eel, which was utterly delicious.

0:15:23 > 0:15:27Slice it very thinly across the surface of the fish...

0:15:27 > 0:15:29'He peeled it like a banana

0:15:29 > 0:15:34'and then took the thinnest of slices off the fillet. It makes a brilliant first course.'

0:15:34 > 0:15:37Now, look at that smoked eel.

0:15:37 > 0:15:43Lovely and moist with fat, which all good smoked eel should have.

0:15:43 > 0:15:46Bought it from Frank Hederman in Middleton market.

0:15:46 > 0:15:50Frank is born to smoke things, but nothing more so than eel.

0:15:50 > 0:15:52Do you know what?

0:15:52 > 0:15:53I think talking to Frank,

0:15:53 > 0:15:58if you can't talk eel, you can't talk about anything else with him.

0:15:58 > 0:16:01Because after you start really getting into the eel,

0:16:01 > 0:16:03you can talk about love and life

0:16:03 > 0:16:06and philosophy and the universe and everything.

0:16:06 > 0:16:09But if you can't talk eel, don't bother.

0:16:13 > 0:16:17I've never said this before, but filleting things on camera is

0:16:17 > 0:16:22very scary, because if anything can go wrong, it certainly will.

0:16:22 > 0:16:24But I think Frank would be quite proud of me this time

0:16:24 > 0:16:27cos it is coming off very cleanly.

0:16:27 > 0:16:31This is for a really good recipe. Seriously.

0:16:31 > 0:16:35I like eel either just with horseradish or in a salad with potato

0:16:35 > 0:16:37and crispy bacon.

0:16:37 > 0:16:41It's lovely. Just cut them about that sort of long

0:16:41 > 0:16:43to go in the salad.

0:16:44 > 0:16:48This is Ramsay's bacon from Ayrshire.

0:16:48 > 0:16:52You can see very easily that there is absolutely no moisture coming

0:16:52 > 0:16:53out of that bacon at all.

0:16:56 > 0:16:58The potatoes are new.

0:16:58 > 0:17:01It's best to use a waxy variety so they hold their shape

0:17:01 > 0:17:03when you cut them up.

0:17:04 > 0:17:05And now for the dressing.

0:17:05 > 0:17:07First of all, a handful of flat leaf parsley,

0:17:07 > 0:17:11which I reckon should end up as about a tablespoon of parsley.

0:17:11 > 0:17:13That goes in there.

0:17:13 > 0:17:17The horseradish really does go well with smoked fish.

0:17:17 > 0:17:21We know it goes well with smoked mackerel, but smoked eel as well.

0:17:21 > 0:17:24Some vinegar, about a teaspoon or so.

0:17:24 > 0:17:29And some cream, about a tablespoon, a bit more perhaps. Some caster sugar.

0:17:29 > 0:17:33A good big pinch. Some salt. Similar. A good big pinch.

0:17:33 > 0:17:36Just whisk that up and that's it.

0:17:36 > 0:17:41Put the potatoes into a bowl and turn them over with a dressing.

0:17:41 > 0:17:44This is the sort of fancy food I do like to find

0:17:44 > 0:17:48in Ireland. Very Irish, too, with the eel and the potatoes.

0:17:48 > 0:17:51I spoon that onto the salad leaves, lamb's lettuce, watercress,

0:17:51 > 0:17:56sorrel and rocket and then four or five fillets of eel, and finally

0:17:56 > 0:18:00the crispy bacon, which just gives a great textural finish to the dish.

0:18:00 > 0:18:04A sprinkle of chives and, of course, a glass of stout.

0:18:10 > 0:18:13See, that eel looked delicious until he put horseradish with it.

0:18:13 > 0:18:16I'm a big fan of eel myself. It's not everybody's cup of tea.

0:18:16 > 0:18:19- Eel, do you like eel? - You are kidding me.

0:18:19 > 0:18:21I went to China once

0:18:21 > 0:18:25and I can remember being offered dancing eel or something.

0:18:25 > 0:18:30- No, drunken eel.- Dancing eel? - Drunken shrimp or drunken eel.

0:18:30 > 0:18:34It was disgusting. It was all moving around in the dish. It was like alive.

0:18:34 > 0:18:38- You've got steak and onion rings here.- That's much more my thing.

0:18:38 > 0:18:40- How do you like your steak? - Medium to well.- Medium to well.

0:18:40 > 0:18:43- I don't like it too bloody. - I'd better get it on first of all.

0:18:43 > 0:18:46We'll get this on. Nice hot pan.

0:18:46 > 0:18:50- Tom is panicking.- Hit it.- Anyway, we've got a bit of oil in here.

0:18:50 > 0:18:53I'm going to pan-fry this one for the boys there

0:18:53 > 0:18:55- and the girl over there. - Is that olive oil?

0:18:55 > 0:18:57This is a little bit of olive oil.

0:18:57 > 0:19:00Beef is going to go in. I'm going to colour that nicely.

0:19:00 > 0:19:03I'm going to do these onion rings to go with this with a little

0:19:03 > 0:19:04onion butter. This is...

0:19:04 > 0:19:08I go on my travels, you see, not as glamorous as you, New Zealand

0:19:08 > 0:19:12and all that sort of stuff. Glasgow. That's where I went last week.

0:19:12 > 0:19:15Fantastic Glasgow. And I met this guy here.

0:19:15 > 0:19:17He brought me something last year.

0:19:17 > 0:19:22This is Jack Trotter, aged 11, from Cumbria. This is your onion.

0:19:22 > 0:19:25Jack Trotter, who is a big gardening fan.

0:19:25 > 0:19:28- And I'm going to use your onion, mate.- It's a large onion, darling.

0:19:28 > 0:19:32I was going to call it a shallot butter, but we'll do deep-fried

0:19:32 > 0:19:34onion rings with this one, so we'll do the onion rings quite big.

0:19:34 > 0:19:37We'll do that with a nice little onion

0:19:37 > 0:19:39and red wine butter to go with it.

0:19:39 > 0:19:42- Look at the size of that.- It's huge.

0:19:42 > 0:19:4512 years old and he grew that onion. Fantastic.

0:19:45 > 0:19:50Now, on with you, Elaine, while I'm cooking my bit of steak there.

0:19:50 > 0:19:53- Medium to well.- Yes, please.

0:19:53 > 0:19:58- 1964 was the first time you started on the...- That's mean.

0:19:58 > 0:20:02- ..on the theatre.- I was a child. I was just a child.

0:20:02 > 0:20:07- Unbelievable career from 1964. You were 16 then?- Yes, probably.

0:20:07 > 0:20:10- Younger.- Can you remember what it was like appearing on the stage

0:20:10 > 0:20:13- for the first time?- Yes, it was wonderful, it was so magical.

0:20:13 > 0:20:15I remember walking into the theatre.

0:20:15 > 0:20:18We used to actually rehearse in the theatre in this show called

0:20:18 > 0:20:20Roar Of The Greasepaint: Smell Of The Crowd,

0:20:20 > 0:20:24and we actually rehearsed on the stage and I can remember

0:20:24 > 0:20:27the atmosphere in the theatre and there was nobody in there.

0:20:27 > 0:20:32It was quiet and no audience, and rehearsing, it was just magical.

0:20:32 > 0:20:35And then when the audience come in, you can't believe it

0:20:35 > 0:20:38because the whole place changes completely and turns into...

0:20:38 > 0:20:42- Do you still get that buzz even after...?- Yes.

0:20:42 > 0:20:44- Do you still get the same thing? - Absolutely.

0:20:44 > 0:20:48If you are in this crazy business, I think

0:20:48 > 0:20:50it gets into your bones, as it were.

0:20:50 > 0:20:54It is a bit like a drug. You can't live without it.

0:20:54 > 0:20:56I can't imagine not doing it.

0:20:56 > 0:21:00And, of course, the West End, you did Hair, Jesus Christ Superstar.

0:21:00 > 0:21:03But it was really... Would you say Evita was the one that really...?

0:21:03 > 0:21:06That was the one that changed everything for me, yes. It was.

0:21:06 > 0:21:10It turned my life upside down and gave me a career in musical theatre.

0:21:10 > 0:21:14Did you know at the time it was going to be such a massive thing?

0:21:14 > 0:21:16Did you get that feeling?

0:21:16 > 0:21:21I can remember when I first heard the album that Julie Covington played

0:21:21 > 0:21:23the role of Evita on.

0:21:23 > 0:21:27And I remember then thinking, "Wow, this is something very special

0:21:27 > 0:21:28"and very different."

0:21:28 > 0:21:32Because we hadn't had musical theatre in that way before,

0:21:32 > 0:21:35which was more like opera, really. It was all sung through.

0:21:35 > 0:21:37There were no dialogue scenes.

0:21:37 > 0:21:40I can remember thinking it was beautifully written

0:21:40 > 0:21:45and wonderful music and great lyrics and thinking it was special.

0:21:45 > 0:21:49And then I, amazingly, won that part

0:21:49 > 0:21:51and I can remember the first day of rehearsal

0:21:51 > 0:21:55and Hal Prince directing the very first scene

0:21:55 > 0:21:59when we were all meant to be in the cinema, and then it turned,

0:21:59 > 0:22:05it morphed into the funeral cortege of Eva, and I can remember then

0:22:05 > 0:22:08- when we were rehearsing it thinking...- "This is something."

0:22:08 > 0:22:10"This is different."

0:22:10 > 0:22:12You were one of the first people to do a lot of the hit,

0:22:12 > 0:22:15particularly the lead role of the hit musicals.

0:22:15 > 0:22:20Which then, I suppose, you made musicals known to the masses.

0:22:20 > 0:22:22Since then people knew the musical. What I want to say is

0:22:22 > 0:22:26you took songs from that and really it was the songs that

0:22:26 > 0:22:29- became as big as the musical, if not bigger.- Well, yes.

0:22:29 > 0:22:32Actually what happened for me, I think I was one of the first people

0:22:32 > 0:22:37to be able to come out of musical theatre and have a record career.

0:22:37 > 0:22:41Was it Memories from Cats and that kind of stuff?

0:22:41 > 0:22:44Yes, and I did my first album when I was in Evita

0:22:44 > 0:22:47and that was lots of songs from the shows, called Stages,

0:22:47 > 0:22:53and that was an unusual situation because up until that point

0:22:53 > 0:22:57really, you didn't really have hits coming out of musical theatre.

0:22:57 > 0:22:59Pop hits, you know, getting into the top ten.

0:22:59 > 0:23:03But of course Don't Cry For Me Argentina was a big hit

0:23:03 > 0:23:07and Memory was a big hit and suddenly hits were happening.

0:23:07 > 0:23:10I Know Him So Well from Chess. They were all coming out of musical

0:23:10 > 0:23:15theatre and having chart success, which was unheard of.

0:23:15 > 0:23:17- Great timing for you as well.- Yes.

0:23:17 > 0:23:19I was in the right place at the right time.

0:23:19 > 0:23:21Do you think we are going to see that again?

0:23:21 > 0:23:25- The music industry has changed so much.- I don't know.

0:23:25 > 0:23:28- It's not looking that way at the moment.- It's not looking good, is it?

0:23:28 > 0:23:32Not in that way, but now what is happening is all retrospective.

0:23:32 > 0:23:39It's bands like Queen and so on and so forth using their music

0:23:39 > 0:23:43and making musicals of them. It's turned the tables really.

0:23:43 > 0:23:45It's the other way round now.

0:23:45 > 0:23:48- It's been great for you because your new album is out now.- Yes.

0:23:48 > 0:23:52You've got a mixture of... You've called it after your friends...

0:23:52 > 0:23:56It's called Elaine Paige And Friends because a lot of them

0:23:56 > 0:24:01are my real friends and it's an album of duets and I wanted

0:24:01 > 0:24:04to choose music that was poles apart from musical theatre,

0:24:04 > 0:24:09so I've looked at songs from the '70s pretty much and those were

0:24:09 > 0:24:11the songs that I was interested in

0:24:11 > 0:24:14when I was a young girl growing up and listening to.

0:24:14 > 0:24:20- So I rang up Billy Ocean.- You rang up Billy Ocean. Go on.- He is a friend.

0:24:20 > 0:24:23I worked with him years ago in Denmark Street.

0:24:23 > 0:24:28We were kids together. Doing doo-wops on other people's albums and so on.

0:24:28 > 0:24:30That's where I met him. Our voices blended quite well together

0:24:30 > 0:24:32I thought then.

0:24:32 > 0:24:35I thought, "I wonder if it would still be the same now."

0:24:35 > 0:24:37I rang him up and said, would he like to do it, and told him

0:24:37 > 0:24:40what I was doing. He said yes. Barry Manilow said yes.

0:24:40 > 0:24:44John Barrowman said yes. And so it kind of... Then I was on a roll.

0:24:44 > 0:24:47I thought, "I've got three, I've only got another nine to go!"

0:24:47 > 0:24:51- And you got Sinead O'Connor. - Sinead O'Connor's on it. Paul Anka.

0:24:51 > 0:24:55- Oh, my goodness. - Johnny Mathis.- Johnny Mathis.

0:24:55 > 0:24:58My mother will be watching this and I remember -

0:24:58 > 0:24:59- OUT OF TUNE:- # Flickers in the sky. #

0:24:59 > 0:25:01That's why I went into cooking you see.

0:25:01 > 0:25:04# All across the land dawns a brand-new morn

0:25:04 > 0:25:05# This comes to pass when a child is born. #

0:25:05 > 0:25:08- We used to listen to that all over Christmas.- Did you really?- Yes.

0:25:08 > 0:25:11If I'd known you before, you could have been on it.

0:25:11 > 0:25:13- Possibly not, Elaine. - Probably not.

0:25:13 > 0:25:16But as well as that, you've got your concert,

0:25:16 > 0:25:17you are appearing in concert.

0:25:17 > 0:25:22Yes, I'm going out on tour after Christmas in February.

0:25:22 > 0:25:25If you want all the details, just go to my website.

0:25:25 > 0:25:27You can check where I am on what day.

0:25:27 > 0:25:32February through March next year. So, no, it's all looking good.

0:25:32 > 0:25:35It was much fun to make because I was in New York for three months doing

0:25:35 > 0:25:39the album and then I flew to LA to work with Johnny Mathis

0:25:39 > 0:25:41and Paul Anka and Neil Sedaka. He's on it.

0:25:41 > 0:25:44And LeAnn Rimes of course.

0:25:44 > 0:25:48I thought I'd better have a bit of the young country voices on there.

0:25:48 > 0:25:51- Sounds good to me.- This is looking good too.- Happy with that?- Yeah.

0:25:51 > 0:25:54- As well, you've got your radio show. - Yes, yes.

0:25:54 > 0:25:56Which is going really well, I have to say.

0:25:56 > 0:25:59Yes, six years in I'm still doing a radio show which I love.

0:25:59 > 0:26:03It means I'm connected to the publique as it were.

0:26:03 > 0:26:04I'm loving that. It's great fun.

0:26:04 > 0:26:08I shall recap what we've done because I've done it all. It's all been done already.

0:26:08 > 0:26:11I don't know how you can cook and talk at the same time. Or was it me doing all the talking?

0:26:11 > 0:26:13I think it was you doing all the talking.

0:26:13 > 0:26:15I've got a steak here. It's still alive that steak.

0:26:15 > 0:26:18That's not for you. We've got our shallot butter.

0:26:18 > 0:26:19Well, big onion butter.

0:26:19 > 0:26:22We've got onion, balsamic vinegar and red wine reduced down

0:26:22 > 0:26:23and that sits on the steak

0:26:23 > 0:26:25and you have that with your onion rings.

0:26:25 > 0:26:27The guys over there can dive into that one.

0:26:27 > 0:26:31- Yes. Thank you.- What I'm going to do is slice our steak.

0:26:31 > 0:26:34- Spread the butter all over. - It looks pretty good.

0:26:34 > 0:26:37- That one is all right for you, I think.- Oh, yes, perfect.

0:26:37 > 0:26:39Just. There you go. We'll put that bit on there.

0:26:39 > 0:26:41Then you've got this butter.

0:26:41 > 0:26:43This is the onion reduced down with red wine,

0:26:43 > 0:26:46balsamic vinegar and parsley.

0:26:46 > 0:26:49- You basically just allow that to sit in on it.- And sort of...

0:26:49 > 0:26:51- Hopefully that does justice... - ..sink in.

0:26:51 > 0:26:54..to little Mr Trotter's onions.

0:26:54 > 0:26:58Dive into that. Best of luck... I've cut you a bit there.

0:26:58 > 0:27:01- Lovely.- Best of luck with the new album.- Thank you very much.

0:27:01 > 0:27:03And I won't give up my day job, really.

0:27:03 > 0:27:07- This is the kind of food I would need before I go on stage.- Is it?- Yes.

0:27:07 > 0:27:09Giving me a lot of energy.

0:27:09 > 0:27:10You've got the thumbs up over here.

0:27:10 > 0:27:12I've got the thumbs up over there.

0:27:12 > 0:27:14- Happy with that?- It's delicious.

0:27:14 > 0:27:17I knew I should have stuck to cooking. There you go.

0:27:17 > 0:27:19Happy with that? Little kid's onion.

0:27:19 > 0:27:21Jack Trotter's onion, see, it's a winner.

0:27:21 > 0:27:22Next year I want another one.

0:27:26 > 0:27:28And thanks again for that onion, Jack.

0:27:28 > 0:27:30If you'd like to try cooking that steak and onion rings

0:27:30 > 0:27:33or have a go at any of the recipes you seen on today's show

0:27:33 > 0:27:36they're just a click away at bbc.co.uk/recipes.

0:27:36 > 0:27:39We're not live today so, instead, we're looking back at some of

0:27:39 > 0:27:42the great cooking from the Saturday Kitchen recipe book.

0:27:42 > 0:27:45Next up, it's Vivek Singh and he's armed with a grouse,

0:27:45 > 0:27:48a wok, and a little North Indian inspiration.

0:27:48 > 0:27:51Great to have you on the show. What are we cooking? What are we making?

0:27:51 > 0:27:53- Well... - Because you've got everything,

0:27:53 > 0:27:56including the kitchen sink, in this place.

0:27:56 > 0:27:59- We're doing a karahi-style stir-fry of grouse.- Right.

0:27:59 > 0:28:02Should be relatively straightforward. You see the ingredients here.

0:28:02 > 0:28:05We are also serving a hot and sweet pumpkin chutney with it.

0:28:05 > 0:28:07For the chutney we've got some pumpkin here.

0:28:07 > 0:28:10A couple of dried red chillies, some black onion seeds,

0:28:10 > 0:28:12fenugreek seeds, turmeric and red chilli powder.

0:28:12 > 0:28:14- Loads of sugar.- Lots of sugar.- Yeah.

0:28:14 > 0:28:17It is a chutney. It's sweet.

0:28:17 > 0:28:20And just to finish it off, there is a touch of dried mango powder.

0:28:20 > 0:28:24- But unlike our sort of chutney there's no vinegar in there.- No.

0:28:24 > 0:28:27There isn't any vinegar in it.

0:28:27 > 0:28:30OK. Right. First off, what are we cooking?

0:28:30 > 0:28:33This lot first. What's first?

0:28:33 > 0:28:35I'll start off with the grouse.

0:28:35 > 0:28:40I'm just going to use the breast for this.

0:28:40 > 0:28:44Grouse bang in season now, the Glorious 12th. 12th of August.

0:28:44 > 0:28:46- Best grouse all the way to December really.- Indeed.

0:28:46 > 0:28:50We love our game at The Cinnamon Club.

0:28:50 > 0:28:55It is one of the things that we are really well-known for now.

0:28:55 > 0:28:58Also you don't see enough game being cooked.

0:28:58 > 0:29:01Not just in Indian restaurants, but any restaurant really.

0:29:01 > 0:29:03We don't see enough of that going on.

0:29:03 > 0:29:04It's like a North-South divide

0:29:04 > 0:29:06when it comes to game in Indian cooking.

0:29:06 > 0:29:08It's the North...

0:29:08 > 0:29:11In Northern India there has been a tradition in the past

0:29:11 > 0:29:14of cooking with game. Not so much in the South.

0:29:14 > 0:29:16But in the North, yes, there has been.

0:29:16 > 0:29:19And it's a tradition that's quickly being lost.

0:29:19 > 0:29:21Not quickly, over the last 30 or 40 years,

0:29:21 > 0:29:23there has been absolutely no game whatsoever.

0:29:23 > 0:29:27So this is my effort to keep in touch with game

0:29:27 > 0:29:29and have some recipes going.

0:29:29 > 0:29:33- Right, OK. - Otherwise you forget that side of...

0:29:33 > 0:29:34that aspect of Indian cooking.

0:29:34 > 0:29:37You've got on the menu at the Cinnamon Club now, a game menu.

0:29:37 > 0:29:41Indeed, yes, I've got a five-course tasting menu with game

0:29:41 > 0:29:43- and it's going down really well.- Yes.

0:29:43 > 0:29:46Over the years, we've got a bit of a reputation for cooking with game

0:29:46 > 0:29:50and people sort of, seem to sort of come back for that, which is great.

0:29:50 > 0:29:53- So, anyway, you're just choosing the breast meat, is that right?- Yes.

0:29:53 > 0:29:56Right now, I'm just sort of using the breast meat for this.

0:29:56 > 0:29:58It's a quick stir-fry.

0:29:58 > 0:30:00But I hate throwing the mince from the leg away,

0:30:00 > 0:30:03so what I do in the restaurant is I sort of collect the mince

0:30:03 > 0:30:07- and then I cook like a sort of keema, like a game mince.- Yes.

0:30:07 > 0:30:11And then I use it to fill breads with. It's a wonderful sort of...

0:30:11 > 0:30:15I love the earthy, musky flavours of game.

0:30:15 > 0:30:19- I like grouse, but it's not that popular...?- No.

0:30:19 > 0:30:22It's a fabulous piece of meat

0:30:22 > 0:30:25and it's probably the best of all of the game for me, personally.

0:30:25 > 0:30:27- But it's not everyone's cup of tea. - No.

0:30:27 > 0:30:30Anyway, so we've got our grouse here, so what's next?

0:30:30 > 0:30:33You've portioned that up. You need to get this on, don't you? This...

0:30:33 > 0:30:36- Yes. Have you got the pumpkin ready? - Yes.

0:30:36 > 0:30:39You need to pay attention on this one, because this is fantastic.

0:30:39 > 0:30:44Yes, you've got to get it right. What I'm going to do is, I'm going to...

0:30:44 > 0:30:47use a little bit of the fenugreek seeds and the...

0:30:49 > 0:30:50..and the black onion seeds.

0:30:50 > 0:30:53This pumpkin, you could use it with any dish, really,

0:30:53 > 0:30:55couldn't you, this chutney?

0:30:55 > 0:30:57You serve it with any dish, this chutney?

0:30:57 > 0:30:59You could use it as a filling for sandwiches,

0:30:59 > 0:31:04you could just have it with paratha, use it as a vegetarian alternative.

0:31:04 > 0:31:08- Yeah.- It's wonderful as a filling for sandwiches, to perk up naans.

0:31:08 > 0:31:10So, where do you want our pumpkin, then? In here?

0:31:10 > 0:31:12Yes, let's just put the pumpkin in there.

0:31:12 > 0:31:16So, in there we've got a bit of chilli... What have we got in there?

0:31:16 > 0:31:20- I missed that.- Black onion seeds and fenugreek seeds. Just a touch.

0:31:20 > 0:31:23- Fenugreek has a sort of slightly bitter...- Yes.

0:31:23 > 0:31:28- ..flavour, but it's incredibly... - OK, that's going to go in there.

0:31:28 > 0:31:29Ooh.

0:31:29 > 0:31:33Next, onions. Use a lot in Indian cooking. Lots of onions.

0:31:33 > 0:31:38Lots of onions. I've got that... I'm just going to start...

0:31:38 > 0:31:41I noticed you added your spices slightly later.

0:31:41 > 0:31:46- I started off with... whole spices.- OK.

0:31:46 > 0:31:48And the trick with spices is,

0:31:48 > 0:31:52if you're using them whole then you add them at the beginning of...

0:31:52 > 0:31:54So, it goes straight into the oil.

0:31:54 > 0:31:57But you're going to toast some of the spices off in separate pan

0:31:57 > 0:32:00- and use that almost like a seasoning.- Indeed.

0:32:00 > 0:32:03And I'm using coriander and cumin in ground form

0:32:03 > 0:32:05as well as red chilli powder.

0:32:05 > 0:32:09But I'm also going to use some of the spice mix

0:32:09 > 0:32:13- and I'm going to use a sort of crushed form.- We dry fry these?

0:32:13 > 0:32:17It's just dry roasted, so you can see the smell of... It starts to pop.

0:32:20 > 0:32:23And I like it coarse. I don't like it too...

0:32:23 > 0:32:25- So, you just literally lightly crush those?- Yes.

0:32:25 > 0:32:29- It's just toasted lightly. - The smell is just... Ooh!

0:32:29 > 0:32:31Have a smell of that.

0:32:31 > 0:32:32Uhh!

0:32:32 > 0:32:36- There you go. - Wow!- It smells absolutely...

0:32:36 > 0:32:39It's that little bit of cinnamon and everything else in there.

0:32:39 > 0:32:43- I'll bring it over.- That's enough now.- Do you want it back?- Yes, I do!

0:32:43 > 0:32:45There you go.

0:32:45 > 0:32:48James, you're going to come back and do the ginger and garlic.

0:32:48 > 0:32:50So, you are going to use that as a little seasoning?

0:32:50 > 0:32:53Yes, I'll just use it as a finishing spice.

0:32:53 > 0:32:56I love the fact that it's not totally ground, so you get...

0:32:59 > 0:33:02..you get not just the flavours and the taste of it,

0:33:02 > 0:33:04- but also the texture.- OK.

0:33:04 > 0:33:07Right, tomato - you just chop there. No...

0:33:07 > 0:33:10No skin removed, just as it is?

0:33:10 > 0:33:12- The whole lot? - No need to take the skin off.

0:33:12 > 0:33:14We've got something here, what is this?

0:33:14 > 0:33:16Where does that go? Or have you forgotten?

0:33:16 > 0:33:19That's going to go into the onions. No, I haven't!

0:33:19 > 0:33:21That's going to go into the onions.

0:33:21 > 0:33:25- Bit of red chilli powder and turmeric into the pumpkin pickle.- Yes.

0:33:25 > 0:33:28- I've added the salt.- Sugar? - A fair bit of...

0:33:28 > 0:33:29- sugar into it.- Yes.

0:33:32 > 0:33:35And this is where it starts to go in a chutney.

0:33:35 > 0:33:39So, what's the difference between a chutney and a pickle for you, then?

0:33:39 > 0:33:43Well, a pickle is something they do and keep for a long time,

0:33:43 > 0:33:46and you do it with ingredients that you don't find throughout the year.

0:33:46 > 0:33:51- Right.- So, you could either sort of cure things in oil

0:33:51 > 0:33:54or you could even use acid for it.

0:33:54 > 0:33:56So, a chutney you could eat straight away.

0:33:56 > 0:33:59- A pickle, you leave.- Yes. And chutney, you have the choice...

0:33:59 > 0:34:05They can be fresh, like a salsa, like coriander and mint.

0:34:05 > 0:34:07But also, most chutneys,

0:34:07 > 0:34:11if you are using things like tomatoes and stuff,

0:34:11 > 0:34:14- you use a lot of sugar and...- OK.

0:34:14 > 0:34:17I've got the tomatoes going in there.

0:34:17 > 0:34:21- So, the game goes in literally about two minutes?- OK.

0:34:21 > 0:34:23There is a sink in the back, if you want to wash your hands.

0:34:23 > 0:34:27Your mother will be watching. Little bit of...

0:34:27 > 0:34:29I've chopped some ginger, a little bit of garlic and some chilli.

0:34:29 > 0:34:31You want some ginger in there?

0:34:31 > 0:34:33I need a bit of coriander in there.

0:34:33 > 0:34:37- Coriander?- Yes. A tiny bit of coriander.- It's there.

0:34:41 > 0:34:44So, basically, everything you've got in the fridge, really.

0:34:44 > 0:34:45And in your cupboard.

0:34:45 > 0:34:48- Now, I'm always fascinated about Indian cooking.- Yes.

0:34:48 > 0:34:50Particularly the spices that you have.

0:34:50 > 0:34:54- What's the little pot that you carry around with you?- The karahi.- Karahi.

0:34:54 > 0:34:57Which is all those different spices... The spice pots.

0:34:57 > 0:35:00- Oh, you mean the spice rack. - Yes, what's that called?

0:35:00 > 0:35:01It's a little round tin.

0:35:01 > 0:35:04It's called a masala dabba. You keep at least...

0:35:04 > 0:35:07you know, your basic sort of six or seven regulation spices

0:35:07 > 0:35:08that you use very frequently.

0:35:08 > 0:35:11But what would be the six that you would pick, really,

0:35:11 > 0:35:14if you wanted to get serious into Indian cooking?

0:35:14 > 0:35:17If you wanted to get really serious into...

0:35:17 > 0:35:20The range is incredible, but if you started off with cumin,

0:35:20 > 0:35:23coriander, chilli, a bit of black peppercorn, fennel,

0:35:23 > 0:35:26cardamom and cinnamon, I think you would...

0:35:26 > 0:35:31- You've done well.- Is stir-fry a common thing in Indian cookery?

0:35:33 > 0:35:37- He's not listening.- He's not listening.- I beg your pardon.

0:35:37 > 0:35:41Stir-fry, it's not that common in Indian cooking, stir-fries?

0:35:41 > 0:35:44- It's something we come across a lot in north India.- OK.

0:35:44 > 0:35:46And you essentially use game or you'd use lean meat,

0:35:46 > 0:35:48like chicken breast and things like that.

0:35:48 > 0:35:50You are using things like thighs,

0:35:50 > 0:35:53- you obviously braise them and that becomes a curry.- Right.

0:35:53 > 0:35:55OK, this is interesting. This stuff.

0:35:55 > 0:35:58You can't really find that in a lot of shops.

0:35:58 > 0:35:59What's this going in here?

0:35:59 > 0:36:03- I'm using dried mango powder.- Yes.

0:36:03 > 0:36:07It's quite easily available in Asian stores, but you also...

0:36:07 > 0:36:09But you could use mango pickle.

0:36:09 > 0:36:12- I've been told you can buy it in the supermarkets.- Yeah.

0:36:12 > 0:36:15Little do I know.

0:36:15 > 0:36:19- Great. So...- Right, we're nearly there.- The grouse is ready.

0:36:20 > 0:36:24What about these spices here? You just put them in there last-minute?

0:36:24 > 0:36:26- I beg your pardon. - These ones in here.

0:36:26 > 0:36:28These ones are just going to go into the...

0:36:28 > 0:36:31These are already roasted and I'm using this for texture,

0:36:31 > 0:36:32so they just go last-minute.

0:36:33 > 0:36:36- And we start off with a... - Look at that pumpkin.

0:36:38 > 0:36:42- Is it how mother made? - Yes, that's exactly how mother made.

0:36:42 > 0:36:46Um... I'd probably cook it a bit longer and let it disintegrate.

0:36:46 > 0:36:49While you were watching your mother make plum crumble,

0:36:49 > 0:36:51this is what his mother was making.

0:36:52 > 0:36:54Yes.

0:36:55 > 0:36:56Mine had pots of beef dripping.

0:36:58 > 0:36:59There you go.

0:36:59 > 0:37:02Right, and it's lovely... It's just so quick, that, really.

0:37:02 > 0:37:04That's the key to that. Keep it nice and pink.

0:37:04 > 0:37:08It's really, really lean, so you've got to take care not to overcook it.

0:37:08 > 0:37:10You can't sort of cook it too much in advance.

0:37:10 > 0:37:13You actually don't need to, because you'd be...

0:37:13 > 0:37:15Remind us what that is again.

0:37:15 > 0:37:18It's a karahi-style stir-fry of grouse

0:37:18 > 0:37:21with a hot and sweet pumpkin chutney.

0:37:21 > 0:37:23It's as simple as that.

0:37:29 > 0:37:30I would say it's as simple as that.

0:37:30 > 0:37:33It's just when you get the recipe

0:37:33 > 0:37:35and you're printing it off your computer, make sure

0:37:35 > 0:37:38you've got lots of paper in there - it's four pages long.

0:37:38 > 0:37:39But have a seat over here.

0:37:39 > 0:37:42Let's see if it's worth all the effort. Dive into that.

0:37:42 > 0:37:44Look at that. I think we should all dive in, look at that.

0:37:44 > 0:37:48Dive into that, guys. Taste the pumpkin, because that is just...

0:37:48 > 0:37:53- It's incredible. It's incredible. - It is. It's a beautiful recipe.

0:37:53 > 0:37:57I never thought I'd use it on a restaurant menu, but I have.

0:37:57 > 0:37:58There you go. Other things you could do,

0:37:58 > 0:38:00I suppose venison would be really nice in that.

0:38:00 > 0:38:03You could use any kind of game. Partridge is in season.

0:38:03 > 0:38:06In a couple of weeks' time, you'll start getting pheasants in.

0:38:06 > 0:38:07Pheasants are great for this.

0:38:07 > 0:38:10You know, it's quite lean, it cooks really quickly,

0:38:10 > 0:38:12- so breast is a great way to use... - It smells delicious.

0:38:17 > 0:38:20So, now you know the difference between a chutney and a pickle.

0:38:20 > 0:38:23Don't tell me you don't learn anything on this show.

0:38:23 > 0:38:25Now it's time for a classic slice of Keith Floyd

0:38:25 > 0:38:27as he travels to Northumbria.

0:38:28 > 0:38:30All sensible television programmes start

0:38:30 > 0:38:33with a man leaning over the gate, telling you where he is.

0:38:33 > 0:38:35We are not a sensible television programme,

0:38:35 > 0:38:39but we are prepared to give you some clues.

0:38:39 > 0:38:41Cues on clues. Cues on clues.

0:38:41 > 0:38:44First, this land was invaded by these fellows.

0:38:44 > 0:38:46The punks.

0:38:46 > 0:38:49They were swiftly followed by all those chaps who invented tea.

0:38:49 > 0:38:52Asterix the Gaul and his men.

0:38:52 > 0:38:56The Vikings. Then... Oops! Good job he doesn't play for England.

0:38:56 > 0:38:59Then swiftly preceded...succeeded...

0:38:59 > 0:39:03The ears have dropped off but, look, there's no point in mucking about.

0:39:03 > 0:39:05Who do you think wore these?

0:39:05 > 0:39:08Not the Visigoths, they were called the Border Reivers.

0:39:08 > 0:39:12Men of bloodcurdling dances, yells, yelps and healthy appetites.

0:39:12 > 0:39:15So, you know where we are, don't you? North Korea.

0:39:16 > 0:39:20# The fells are alive

0:39:20 > 0:39:24# With the sound of curlews. #

0:39:24 > 0:39:26This is absurd, isn't it?

0:39:26 > 0:39:30I mean, just so you can get what the director called a sense of place,

0:39:30 > 0:39:34I have to stand here on this blasted heath on these Northumberland fells

0:39:34 > 0:39:36so you can see the beautiful view,

0:39:36 > 0:39:39when all I've got to do is, quite simply, love, he says,

0:39:39 > 0:39:41cook up a little something of Roman influence,

0:39:41 > 0:39:45you know, to impress the visiting professor of Roman archaeology,

0:39:45 > 0:39:47Hadrian's Wall, gastronomy and Northumberland history.

0:39:47 > 0:39:49Very simple, isn't it?

0:39:49 > 0:39:52And that lot, you, are all staying there on your little tripods,

0:39:52 > 0:39:53under umbrellas.

0:39:53 > 0:39:56Just dismantle the whole lot. Dismantle the whole lot.

0:39:56 > 0:39:58Come here and, you know, pay some attention to me.

0:39:58 > 0:40:00Thank you very much indeed.

0:40:00 > 0:40:05Now, then, the real purpose of this little culinary exercise is to,

0:40:05 > 0:40:08as I say, interpret what the Romans might have eaten, what, 2,000...

0:40:08 > 0:40:11How many thousand years ago? ..several thousand years ago

0:40:11 > 0:40:14when they were building this wall around the place.

0:40:14 > 0:40:16I reckon they'd have eaten quite a lot of pig.

0:40:16 > 0:40:17So, I've got a piece of pig here

0:40:17 > 0:40:20which I'm going to cut up into little cubes.

0:40:20 > 0:40:23Now, I want you to really believe and understand...

0:40:23 > 0:40:26I don't complain as a rule, but it IS very cold, it IS raining,

0:40:26 > 0:40:28I HAVE got a temperature.

0:40:28 > 0:40:30Richard might have to wipe his lens off

0:40:30 > 0:40:33and empty his mind from time to time, because the rain is coming down.

0:40:33 > 0:40:37So, I've got pieces of pork, I've got bits of carrot.

0:40:37 > 0:40:39I reckon the Romans had...

0:40:39 > 0:40:43Sorry about all this, but this is real life stuff.

0:40:43 > 0:40:45Richard, this is my programme.

0:40:45 > 0:40:47I mean, they all know what a carrot looks like. OK.

0:40:47 > 0:40:50I am chopping carrots and onions... You don't need to look at the onion.

0:40:50 > 0:40:51They know what an onion is.

0:40:51 > 0:40:55..in this appalling, trying to make this sort of Roman-type meal.

0:40:55 > 0:40:57So, I won't do all those together.

0:40:57 > 0:41:01I've got to chop up some garlic, because it was the Romans, after all,

0:41:01 > 0:41:06who brought garlic to this place. I've got all those things together.

0:41:06 > 0:41:10I need some parsley, because they were great green herb users,

0:41:10 > 0:41:12the Romans.

0:41:12 > 0:41:14And also, of course, what all history

0:41:14 > 0:41:17and all wars have always been about have been spices and things.

0:41:17 > 0:41:20Even in Grecian-Roman times, they were squabbling over it.

0:41:20 > 0:41:22Well, they are going to squabble over these.

0:41:22 > 0:41:24Cumin seeds, ginger, marjoram,

0:41:24 > 0:41:27thyme, dill and stuff like that is a typical selection of Roman herbs.

0:41:27 > 0:41:30I mean, they had more herbs than Sainsbury's, I can tell you.

0:41:30 > 0:41:32Anyway, that goes into my pot.

0:41:32 > 0:41:36You've got to remember, like me, these guys were stuck out here,

0:41:36 > 0:41:38you know, nothing on the clock but the maker's name,

0:41:38 > 0:41:42and if they didn't pickle, preserve or spice their meat, it was...

0:41:42 > 0:41:44Well, like this could be, it would be pretty terrible.

0:41:44 > 0:41:47Anyway, they also had wine, so they whacked a load of wine

0:41:47 > 0:41:51into their pot with these herbs, OK, and spices.

0:41:51 > 0:41:54That's what they did and, being Roman soldiers,

0:41:54 > 0:41:56before those little signs that are now along the Hadrian's Wall

0:41:56 > 0:41:59and the Appian Way and all that saying, "Please keep Britain tidy",

0:41:59 > 0:42:01they probably tossed the bottles into the hedge.

0:42:01 > 0:42:07In we put our meat, carrots, onions and stuff like that.

0:42:07 > 0:42:11And we let that marinate now for about 24 hours.

0:42:11 > 0:42:14For about as long as it will take you

0:42:14 > 0:42:17to do the first 700 kilometres on the decathlon.

0:42:17 > 0:42:19But let me tell you about something else.

0:42:19 > 0:42:21In fact, I won't tell you about this.

0:42:21 > 0:42:24This was a centurion's Worcester sauce.

0:42:24 > 0:42:27This was the centurion's soy sauce.

0:42:27 > 0:42:30Walk along the wall and I'll tell you what it is and why I've got it.

0:42:33 > 0:42:37Emperor Hadrian was a Spanish gentleman who got the idea

0:42:37 > 0:42:40to build the wall from... the Chinese. Of course.

0:42:40 > 0:42:43It's a desolate spot, but you can easily imagine the legionnaires

0:42:43 > 0:42:47wrapped in their Armani togas under the menacing Northumbrian sky,

0:42:47 > 0:42:51munching on roasted dormice stuffed with minced pork and pine cones.

0:42:51 > 0:42:53Yum-yum. I think.

0:42:53 > 0:42:56But Northumbria, and here we go for complaints from other regions,

0:42:56 > 0:42:59must be the most unspoilt and beautiful part of Britain.

0:42:59 > 0:43:02Polanski had it absolutely right when he filmed Macbeth...

0:43:02 > 0:43:05oops, I mean the Scottish play here.

0:43:05 > 0:43:09And this is the home of St Cuthbert and a fine glass of mead.

0:43:09 > 0:43:11Here endeth the first travelogue.

0:43:17 > 0:43:20That took me seconds to research. Fascinating, interesting, isn't it?

0:43:20 > 0:43:22But back to the liquamen.

0:43:22 > 0:43:25This is the centurion's Daddies ketchup, tomato sauce,

0:43:25 > 0:43:26call it what you will.

0:43:26 > 0:43:28He wouldn't have eaten anything without it

0:43:28 > 0:43:31because, basically, his food wasn't too good.

0:43:31 > 0:43:34I knew I was coming up here, and I made this about three weeks ago.

0:43:34 > 0:43:38I've had it marinating, I've had it macerating, is the word, ever since.

0:43:38 > 0:43:42It is anchovies, it is sprats, it is marjoram, it's red wine

0:43:42 > 0:43:44and it is salt.

0:43:44 > 0:43:47It's all boiled up, left to ferment for three or four weeks,

0:43:47 > 0:43:50and strain, and there you have it - the centurion sauce.

0:43:50 > 0:43:52We ought to brand it, shouldn't we, really?

0:43:52 > 0:43:54Floyd's Centurion Sauce. Could be a big hit.

0:43:54 > 0:44:00Anyway, you do tend to drop a bit of that into your pork marinade.

0:44:00 > 0:44:04And also, because they didn't have sugar in those days,

0:44:04 > 0:44:06and this was a bit tangy and a bit pongy,

0:44:06 > 0:44:09they used to put in a teaspoonful or two of honey.

0:44:09 > 0:44:12That's why honey people are called apiarists.

0:44:12 > 0:44:16I think, if I've got my words right. It is a Latin word too, isn't it?

0:44:16 > 0:44:18Anyway, there it all is. Richard, close-up on that.

0:44:18 > 0:44:21You can feel it, you can smell it, there's the marinade,

0:44:21 > 0:44:23there's the pork, the onions, the herbs, the spices and stuff,

0:44:23 > 0:44:26it's been in there for about 24 hours.

0:44:26 > 0:44:29Now it has to go... Wander round here, however you do it.

0:44:29 > 0:44:32It has to go into my typical... upon Wood Mark 4,

0:44:32 > 0:44:35or at home, Gas Mark 6, but Wood Mark 4,

0:44:35 > 0:44:37it goes into there...

0:44:40 > 0:44:42..for... Put the lid on.

0:44:44 > 0:44:46Richard, I'm talking to you.

0:44:46 > 0:44:48..for about 45 minutes.

0:44:48 > 0:44:51Richard, you wipe your lens, I'll blow my nose

0:44:51 > 0:44:52and that was a bit too hot.

0:44:52 > 0:44:55I know I said Gas Mark 4, I can barely see through the smoke

0:44:55 > 0:44:58and the heat here, but I have this guy coming and I can't do it again,

0:44:58 > 0:45:00so we'll live with it, OK?

0:45:00 > 0:45:01Now, listen...

0:45:01 > 0:45:04HE COUGHS Oh, dear, this is ridiculous.

0:45:04 > 0:45:05It is ridiculous.

0:45:05 > 0:45:08I made a little joke about the Roman soldiers throwing their bottles away

0:45:08 > 0:45:10but don't be a prat, don't listen to me,

0:45:10 > 0:45:12please don't throw your bottles into the hedges, OK?

0:45:12 > 0:45:14OK, Richard, back on the pot.

0:45:15 > 0:45:16'We're not proud on this programme.

0:45:16 > 0:45:18'If we need an expert on, say, the Romans,

0:45:18 > 0:45:21'then the director, sparing no thought for himself,

0:45:21 > 0:45:23'goes straight to the nearest pub and finds one.

0:45:23 > 0:45:24'Hence Donald McFarlane.'

0:45:24 > 0:45:26Donald, what did the Romans...?

0:45:26 > 0:45:30I feel a bit like John Cleese here. What did the Romans do for us?

0:45:30 > 0:45:31What did they do when they were here?

0:45:31 > 0:45:34OK, I think the first thing is,

0:45:34 > 0:45:38can you imagine the culture shock to the locals. I mean, look around you.

0:45:38 > 0:45:43The locals, the Brigante, the Votadini, the Selgovae,

0:45:43 > 0:45:46would live on the tops of these hills in small tribal...

0:45:46 > 0:45:50- These are people or birds?- People. In this instance, yes, that's right.

0:45:52 > 0:45:55Their quite primitive lifestyle -

0:45:55 > 0:45:59they would probably roast an oxen and everyone would partake of that.

0:45:59 > 0:46:04What you had when the Romans arrived is a very highly civilised nation,

0:46:04 > 0:46:05even by our standards.

0:46:05 > 0:46:09They introduced a disciplined system of society

0:46:09 > 0:46:12and along with that, which is the reason why we're here,

0:46:12 > 0:46:15is they introduced foods, commodities,

0:46:15 > 0:46:18which the locals didn't have at all,

0:46:18 > 0:46:21like turnip, like cabbage, like lettuce, like herbs.

0:46:21 > 0:46:24Name a herb, the Romans will have brought it here, as spice.

0:46:24 > 0:46:26You are telling me that the British cabbage

0:46:26 > 0:46:30- was invented by some centurions? - Brought by the Romans, yes. - That's outrageous.

0:46:30 > 0:46:33I tell you what, if I don't serve this, using, of course,

0:46:33 > 0:46:35the standard issue Imperial Roman utensils,

0:46:35 > 0:46:37it is going to be cooked to a frazzle.

0:46:37 > 0:46:40Listen, we had all the Romans and we had all them,

0:46:40 > 0:46:44but what other influences have stormed onto Northumberland?

0:46:44 > 0:46:47Yes, well, following the Roman withdrawal from Britain,

0:46:47 > 0:46:51the Anglo-Saxons came into the ascendancy,

0:46:51 > 0:46:53again for about another 400 years.

0:46:53 > 0:46:57I mean, as a Roman historian, you are clearly second to none

0:46:57 > 0:47:00- but what do you think of my dish? - I think it's interesting.

0:47:00 > 0:47:04I think you probably recaptured...

0:47:04 > 0:47:08the flavour... of yesteryear quite well.

0:47:09 > 0:47:11No, it's not bad, actually.

0:47:11 > 0:47:14I think it's got that rough, coarse sauce...

0:47:14 > 0:47:17If you don't mind me saying?

0:47:17 > 0:47:20- My dear fellow, feel free to be edited!- Yes!

0:47:22 > 0:47:26..which I believe, sitting here for probably three hours,

0:47:26 > 0:47:28trying to work my way through this,

0:47:28 > 0:47:31this rough sauce would be exactly, I'm sure, as they would produce it.

0:47:31 > 0:47:33The liquamen, I feel, is adding nothing.

0:47:33 > 0:47:35I know, but I must tell you what,

0:47:35 > 0:47:38if I saw one of those posters in Rome that said, "Caesar needs you!"

0:47:38 > 0:47:41and this was the kind of food you got when you joined up,

0:47:41 > 0:47:43there's no way I'd go!

0:47:43 > 0:47:47I think we've got to ask the question, why did they withdraw!

0:47:47 > 0:47:51GENTLE MUSIC PLAYS

0:47:58 > 0:48:02FLOYD HUMS ALONG

0:48:05 > 0:48:08This music is incredible. Rock on, Robert.

0:48:08 > 0:48:10But, you know, duty calls and it's back to the commentary.

0:48:10 > 0:48:13So here we are, then, on the good ship Radiant Way,

0:48:13 > 0:48:15putting out to sea from Seahouses,

0:48:15 > 0:48:17a bit like the owl and the pussycat,

0:48:17 > 0:48:19except we ain't got a five pound note.

0:48:42 > 0:48:46Now, all cooking of the real kind

0:48:46 > 0:48:49depends on first-class sup.

0:48:49 > 0:48:53Anybody can go to the supermarket and buy a packet of frozen fish,

0:48:53 > 0:48:58but if you've got real B, dot-dot-dot, with an S on the end,

0:48:58 > 0:49:01you go to where it's really happening, which is, you know,

0:49:01 > 0:49:05waves with teeth like bananas, tails like water, all that business.

0:49:08 > 0:49:11In case, because you know what fishermen are like, don't you?

0:49:11 > 0:49:14The one that got away was that big.

0:49:14 > 0:49:17When you actually go fishing, they haven't caught anything,

0:49:17 > 0:49:20I brought a few mussels from Seahorses

0:49:20 > 0:49:22or Seahouses or whatever it's called,

0:49:22 > 0:49:27just to cook for the crew, when in fact they've been quite the boys.

0:49:27 > 0:49:30They've caught a few things, so I'm going to prepare a dish

0:49:30 > 0:49:34that's going to be called Light Of The Radiant Way.

0:49:34 > 0:49:38Which is, this is our nautical dish of the day,

0:49:38 > 0:49:42panache of fish the Radiant Way. Same as the boat, get it?

0:49:42 > 0:49:45We've got a few whiting, we've got a few haddocks,

0:49:45 > 0:49:47we've got some little lemon soles,

0:49:47 > 0:49:50we've got some cod, we've got some prawns,

0:49:50 > 0:49:51and we've got some codlings.

0:49:51 > 0:49:55So, take your shopping basket, couple of whitings,

0:49:55 > 0:49:57couple of haddocks...

0:49:57 > 0:49:59I'm not joking, my little gastronauts,

0:49:59 > 0:50:02this is unbelievably bad, it really is.

0:50:03 > 0:50:06A bit of...one of these little things here.

0:50:06 > 0:50:08Very slippery, in you go.

0:50:08 > 0:50:14This is your shopping basket. This is shopping on the ninth parallel, OK?

0:50:14 > 0:50:15A little codling.

0:50:15 > 0:50:19And something, especially if it's OK to you...

0:50:21 > 0:50:23I mean, no, actually, seriously, don't laugh,

0:50:23 > 0:50:26every time you have a fish meal,

0:50:26 > 0:50:31what I'm doing now is what they do every day of the week,

0:50:31 > 0:50:34to bring you the fish. So don't joke about it.

0:50:34 > 0:50:41I mean, it's fun, I know, for us but this is how they really work, OK?

0:50:41 > 0:50:45So, out of this lot, I'm going to dedicate a dish to this ship,

0:50:45 > 0:50:47the Radiant Way.

0:50:47 > 0:50:51Richard, come into the kitchen. If we can get back.

0:51:02 > 0:51:04To recap on the whole thing, Richard, and stay with me,

0:51:04 > 0:51:06I know you're not used to being on boats.

0:51:06 > 0:51:09We have my little fresh codling, OK, down here.

0:51:09 > 0:51:11My little whiting, my little haddock,

0:51:11 > 0:51:13my little langoustines, my little prawns,

0:51:13 > 0:51:15the mussels I brought with me.

0:51:15 > 0:51:20A bit of parsley and some cream and not really very much else.

0:51:20 > 0:51:23But while I fried those fillets of the freshest fish you can imagine

0:51:23 > 0:51:27in a little butter on the pan, at the same time I made,

0:51:27 > 0:51:30as every little good little cookette in the world knows,

0:51:30 > 0:51:34a simple white sauce, butter and flour filled up with milk,

0:51:34 > 0:51:37a few onions, bay leaf, bit of parsley and stuff

0:51:37 > 0:51:39to make a basic white sauce, OK?

0:51:39 > 0:51:42So I did that while I was fiddling about

0:51:42 > 0:51:44because this is the magic of...magic.

0:51:44 > 0:51:49At the same time, from Seahouses I got some of these brilliant

0:51:49 > 0:51:52mussels and merely poached them... Sorry about this.

0:51:52 > 0:51:54..merely poached them in about a quarter of a pint of water,

0:51:54 > 0:51:56so that they opened.

0:51:56 > 0:51:59Didn't overcook them because they're succulent and nice. And to make...

0:51:59 > 0:52:02Because I want to get a really good fishy flavour to the ultimate

0:52:02 > 0:52:04sauce of this dish. Now, Richard, this is the tricky bit.

0:52:04 > 0:52:08OK, we have got to get some of this juice from the mussels

0:52:08 > 0:52:15into the white sauce, just to give it a fishy flavour, and stir that in.

0:52:15 > 0:52:18So we've now got a fundamental white sauce

0:52:18 > 0:52:23with a fishy flavour which is quite nice.

0:52:23 > 0:52:24If I may now...

0:52:24 > 0:52:28Do you know, I have to tell you, I am really tired.

0:52:28 > 0:52:31We do take these things, in a way, pretty seriously.

0:52:31 > 0:52:35I know you all love me rolling about on the ship and trying...

0:52:37 > 0:52:40..and just simply cooking things, but there aren't, I can promise you,

0:52:40 > 0:52:4217 home economists behind me doing all this.

0:52:42 > 0:52:46Our little fillets are sort of ready.

0:52:46 > 0:52:50The point about this kind of dish is it shows

0:52:50 > 0:52:56that you do not need to go to night school to get your CSE in cooking.

0:52:56 > 0:52:58Freshness is everything that counts.

0:52:58 > 0:52:59Simplicity, application,

0:52:59 > 0:53:02and if I can do it in, quite frankly, a space that

0:53:02 > 0:53:05my arms will not stretch out into, any of you can do

0:53:05 > 0:53:08all of this kind of thing in the wonderful comfort of your home.

0:53:08 > 0:53:10Right, I've got a few tasks to do.

0:53:10 > 0:53:13For my parsley sauce, very freshly chopped parsley, OK?

0:53:13 > 0:53:17We all know what that is. Excuse all this muddle up of the pots.

0:53:17 > 0:53:19Stay with it, Richard, you're doing very, very well.

0:53:19 > 0:53:22I will buy you a large one when and if ever we get ashore.

0:53:23 > 0:53:26Strain... Stay with it, dear boy, I can see you wobbling.

0:53:26 > 0:53:32Strain the white sauce of all the lumps into the parsley there...

0:53:34 > 0:53:36..which is quite good, discarding then,

0:53:36 > 0:53:38as you can now see, the little flavourings I put in, the carrot,

0:53:38 > 0:53:42the onion, the mushrooms and stuff like that, to make that brilliant.

0:53:42 > 0:53:44Put that into the sink.

0:53:44 > 0:53:47Stir that in. That is really real.

0:53:50 > 0:53:52It's very, very good.

0:53:52 > 0:53:55I want, because this is for the captain

0:53:55 > 0:53:58and for one of my very good friends, Mr Swallow,

0:53:58 > 0:54:01here on the Radiant Way, I want to make this really rich

0:54:01 > 0:54:05and luxurious, so I will add a little cream to the sauce, OK?

0:54:05 > 0:54:09And put that gently on the gas over there, to cook away,

0:54:09 > 0:54:14while... and here we come to the tricky bit...

0:54:17 > 0:54:21Put my couple of little fillets here on this lovely white plate,

0:54:21 > 0:54:22simplicity itself,

0:54:22 > 0:54:26the little langoustines which I've just tailed and headed

0:54:26 > 0:54:30and split down the middle. Like that. OK?

0:54:30 > 0:54:36A few fillets of fish and then some of my little mussels.

0:54:37 > 0:54:39I think, one way or another...

0:54:41 > 0:54:44..this has got to be the sort of fishy version

0:54:44 > 0:54:47of Northumbria on a plate.

0:54:47 > 0:54:50You know, we are working in those absurd conditions -

0:54:50 > 0:54:53nothing on the clock but the maker's name and all that kind of stuff.

0:54:53 > 0:54:59I think now my sauce is warm, the flavour has gone through the thing.

0:55:01 > 0:55:04And, watch closely... Well, don't watch closely,

0:55:04 > 0:55:09but just admire the steadiness of my hand under these absurd conditions.

0:55:11 > 0:55:14Now, I can't put that down, that's very difficult.

0:55:15 > 0:55:20I think, you know, fresh fish, Floyd, Northumberland,

0:55:20 > 0:55:22there it is on a plate. I think it's brilliant.

0:55:29 > 0:55:31How great to see the man in action.

0:55:31 > 0:55:33Now, we're not cooking live in the studio today.

0:55:33 > 0:55:36Instead, we are looking back at some truly fantastic recipes

0:55:36 > 0:55:38from the Saturday Kitchen back catalogue.

0:55:38 > 0:55:40Still to come on today's Best Bites,

0:55:40 > 0:55:43Michael Caines had been practising, but would Sophie Grigson

0:55:43 > 0:55:44get a better time? Find out in

0:55:44 > 0:55:48the Saturday Kitchen Omelette Challenge a little later on.

0:55:48 > 0:55:49Direct from his Parisian restaurant,

0:55:49 > 0:55:52Stephane Reynaud is at the hobs, cooking pork fillet.

0:55:52 > 0:55:54He gives the pork a twist by stir-frying it

0:55:54 > 0:55:57and creating a delicious sweet and sour sauce.

0:55:57 > 0:56:00And Freddie Flintoff faced his Food Heaven or Food Hell.

0:56:00 > 0:56:02Will he get his Food Heaven? Fishfingers

0:56:02 > 0:56:05with my home-made posh haddock fishfingers, chips,

0:56:05 > 0:56:08beans and tartar sauce, or would he get his dreaded Food Hell?

0:56:08 > 0:56:11Chicken, with a harissa chicken and potato stew

0:56:11 > 0:56:13with herb chickpea salad.

0:56:13 > 0:56:16Find out what he gets to eat at the end of today's show.

0:56:16 > 0:56:19When the Eastern European whirlwind Silvena Rowe comes to the studio,

0:56:19 > 0:56:22you know you're in for a tasty treat, and here she is,

0:56:22 > 0:56:25introducing us to the world of pomegranate molasses.

0:56:26 > 0:56:29- Good to have you on the show. - Kiss. Or kisses, shall I say?

0:56:29 > 0:56:31I called you a man at the top of the show, didn't I?

0:56:31 > 0:56:34Yes, but first things first, have you been faithful to me on the show?

0:56:34 > 0:56:37I've been away, it's been summer, have you been faithful to me?

0:56:37 > 0:56:39- Only on air, I'm interested. - Yes, I have, yes.

0:56:39 > 0:56:41That's it, I can now cook and sing!

0:56:41 > 0:56:44Go on, just get your duck cooked! What are you doing?

0:56:44 > 0:56:47We are doing today is actually pomegranate glazed duck,

0:56:47 > 0:56:49with a little bit of honey on it.

0:56:49 > 0:56:51I am going to make the most delicious, crunchy,

0:56:51 > 0:56:55very seasonal pilaf that I'm using cracked wheat or bulgur wheat

0:56:55 > 0:56:58with some chickpeas, sour cherries, pomegranate

0:56:58 > 0:57:00and delicious, crunchy pistachio nut.

0:57:00 > 0:57:03- So we are going to do our glaze first of all, aren't we?- Yes.

0:57:03 > 0:57:05Now, it's going to be a little bit dramatic,

0:57:05 > 0:57:07but then again, what else do you expect from me?

0:57:07 > 0:57:10I wouldn't expect anything less. So duck, good, in season at the moment?

0:57:10 > 0:57:13Yes, absolutely. You know, the hunting season is starting.

0:57:13 > 0:57:16- The what? - Hunting season. You know how it is.

0:57:16 > 0:57:19Basically, a little bowl here. Pomegranate molasses.

0:57:19 > 0:57:22This is marvellous stuff. I live on this stuff.

0:57:22 > 0:57:25I mean, this is just so gorgeous, this is a reduced pomegranate juice.

0:57:25 > 0:57:27Yes, it has sugar, but basically, if you do it at home,

0:57:27 > 0:57:31you don't have to put the sugar. So, a little bit of honey in there.

0:57:31 > 0:57:33Now, this pomegranate used a lot in Middle Eastern food?

0:57:33 > 0:57:35Yes, Middle Eastern and Central Asian food as well.

0:57:35 > 0:57:38- It's quite strong, isn't it?- Very strong, but you can actually drink it

0:57:38 > 0:57:40as well, like a cordial, for example.

0:57:40 > 0:57:42So it's basically a reduction of the pomegranate?

0:57:42 > 0:57:45Yes, and you can get extractions as well, various extractions.

0:57:45 > 0:57:48- It's getting very common now.- So what spices have you put in there?

0:57:48 > 0:57:51- This is caraway. - This is what we do at Baltic.

0:57:51 > 0:57:54This is a dish from Baltic and one of our best-selling dishes.

0:57:54 > 0:57:57Caraway works a lot better than cumin, for example.

0:57:57 > 0:58:00- You mention Baltic. You've taken over the reins there.- Yep.

0:58:00 > 0:58:0212 guys in the kitchen?

0:58:02 > 0:58:0412 Polish man, not any men, Polish men, you know?

0:58:04 > 0:58:07They're not as agreeable as you British, you know?

0:58:07 > 0:58:10Really! THEY LAUGH

0:58:10 > 0:58:12Right, dramatics.

0:58:12 > 0:58:14OK. Place it down.

0:58:14 > 0:58:17Really, what we want to do is to brown it, crispen it.

0:58:17 > 0:58:18At home, please don't use fingers.

0:58:18 > 0:58:21- Do you want me to look after that for you?- Let me wash my hands.

0:58:21 > 0:58:23I will look after that for you.

0:58:23 > 0:58:26- So, basically just crisping up the skin, yeah? - We want to seal it, really.

0:58:26 > 0:58:28I don't know, I believe in that kind of sealing it.

0:58:28 > 0:58:30I know it's nothing to do with the juice or the cooking itself,

0:58:30 > 0:58:32but I want to crispen it, really.

0:58:32 > 0:58:35If you have an extractor at home, it's going to be perfectly fine.

0:58:35 > 0:58:38Then it goes into the oven for about eight to ten minutes,

0:58:38 > 0:58:41depending on how well you like it. I like it quite medium.

0:58:41 > 0:58:44- You want to take it out and put it onto a different tray?- Absolutely.

0:58:44 > 0:58:47Because the juices are very caramelising and basically...

0:58:47 > 0:58:51- So, there's your duck.- Yeah. - Nice colour on there.- Yeah, perfect.

0:58:51 > 0:58:53- I'll put that straight in.- Exactly.

0:58:53 > 0:58:55So what we're going to do now,

0:58:55 > 0:58:59what I'll do meanwhile, is actually get on with my pilaf.

0:58:59 > 0:59:01My stock goes into hot pan.

0:59:04 > 0:59:06- This one's ready.- Oh, excellent.

0:59:06 > 0:59:08Let it rest, that would be great.

0:59:08 > 0:59:10So what we're using here, James,

0:59:10 > 0:59:12right here, I'm using cracked wheat.

0:59:12 > 0:59:14This is the coarsest.

0:59:14 > 0:59:17They come in fine, medium course and this is the bulgur wheat.

0:59:17 > 0:59:18It is actually quite coarse.

0:59:18 > 0:59:21So you see it's quite chunky and I really quite like it like that.

0:59:21 > 0:59:24So it goes in here. It cooks very quickly.

0:59:24 > 0:59:26It cooks about ten minutes and it's done.

0:59:26 > 0:59:28I've got some here I prepared earlier.

0:59:28 > 0:59:31Bulgur wheat, it's much better for us than couscous,

0:59:31 > 0:59:33more nutritious than couscous and rice.

0:59:33 > 0:59:35Yes, it is very rich in fibre

0:59:35 > 0:59:37so basically in regard to the book I wrote,

0:59:37 > 0:59:40the Genesis Breast Cancer Prevention Book,

0:59:40 > 0:59:43it's excellent because it has wonderful fibre qualities.

0:59:43 > 0:59:45I've eliminated all white stuff.

0:59:45 > 0:59:46No white pasta. No white rice.

0:59:46 > 0:59:50I'm into real rustic foods like Mama used to make.

0:59:50 > 0:59:53What we're doing here, you're cutting my onions.

0:59:53 > 0:59:55I'm going to get the oil going on here.

0:59:55 > 0:59:57You mentioned the book and bits and pieces.

0:59:57 > 1:00:00- This is for Breast Cancer Awareness Month?- Yes, it is, it is.

1:00:00 > 1:00:03The Genesis charity is the only charity, actually,

1:00:03 > 1:00:06that concentrates its efforts and its funds on prevention.

1:00:06 > 1:00:08And you know what?

1:00:08 > 1:00:10Prevention actually saves you the labour of being sick.

1:00:10 > 1:00:14It's been found that pomegranate has got sort of the cancer beating...

1:00:14 > 1:00:16- Antioxidants.- Yeah.

1:00:16 > 1:00:19Pomegranates, berries, cherries have tremendous amounts of antioxidants.

1:00:19 > 1:00:21This is part of the food we do at Baltic as well.

1:00:21 > 1:00:24We do, actually, real healthy, real rustic food.

1:00:24 > 1:00:28For example, I will give you two words - B and B. Berries and beans.

1:00:28 > 1:00:30Beans have tremendous amounts...

1:00:30 > 1:00:34beans and pulses have tremendous amount of antioxidants as well.

1:00:34 > 1:00:38What beans do, if you eat them twice a week,

1:00:38 > 1:00:41they reduce the possibility of breast cancer by 25%.

1:00:41 > 1:00:44So I'm using a different pulse. I'm using chickpeas.

1:00:44 > 1:00:46This is why you've got one nail.

1:00:46 > 1:00:48- Everybody should be doing this.- Yes.

1:00:48 > 1:00:51Statistically, one woman in ten in Britain has breast cancer.

1:00:51 > 1:00:52A loss, isn't it?

1:00:52 > 1:00:56So it's just to bring awareness, to remind us about that. Onions gone in.

1:00:56 > 1:00:58I'm not putting any garlic because I want the flavour

1:00:58 > 1:01:01from the cherries, from the pomegranate out of here.

1:01:01 > 1:01:04Marie, this is for you. We're going to do this for you separate

1:01:04 > 1:01:05because I know you don't eat meat.

1:01:05 > 1:01:08Yes. Right, so, can you chop my cherries for me, please?

1:01:08 > 1:01:10- Chop the cherries. I can do that. - While I'm talking to you.

1:01:10 > 1:01:13You know how it is. I have to make you work.

1:01:13 > 1:01:16I'm a woman, after all, I'm bossy.

1:01:16 > 1:01:20So we don't actually get situations like in the beginning of the hour.

1:01:20 > 1:01:22I'd never have guessed.

1:01:22 > 1:01:25You make my job so easy. Chickpeas going in now.

1:01:25 > 1:01:27What I'm going to do now,

1:01:27 > 1:01:29I'm going to continue with my theme of the pomegranate.

1:01:29 > 1:01:32So the pomegranate goes in here. A little bit, not too much.

1:01:32 > 1:01:34And thank you, the cherries are going in.

1:01:34 > 1:01:37I'm going to cook it to the stage where the cherries become

1:01:37 > 1:01:40very mellow, very gooey, they actually begin to melt.

1:01:40 > 1:01:42Those are tremendous quality cherries.

1:01:42 > 1:01:45- They are sold almost everywhere nowadays.- Yeah.

1:01:45 > 1:01:47If you don't have cherries, use sultanas, use any berries,

1:01:47 > 1:01:49use raisins, anything you like.

1:01:49 > 1:01:51What is very good for you also is cranberries,

1:01:51 > 1:01:53especially now with the season coming up.

1:01:53 > 1:01:55Yep. So I'm going...

1:01:55 > 1:01:58One thing that's great in couscous as well as bulgur wheat is mint.

1:01:58 > 1:02:01I've got some mint and parsley here. Chop it up.

1:02:01 > 1:02:03So what I'm doing now

1:02:03 > 1:02:07is actually adding my cooked in vegetable stock bulgur wheat

1:02:07 > 1:02:09into here.

1:02:11 > 1:02:13So tell us a little bit about this film, then.

1:02:13 > 1:02:15- I mentioned it at the top.- Oh, yeah.

1:02:15 > 1:02:16I did the food,

1:02:16 > 1:02:19- you know I'm the leading expert on Russian food in Britain?- Are you?

1:02:19 > 1:02:23- David Cronenberg decided to do a film, Russian Mafia in the UK.- Right.

1:02:23 > 1:02:27So the film is with Viggo Mortensen, Naomi Watts and Vincent Cassel.

1:02:27 > 1:02:29I was the food consultant.

1:02:29 > 1:02:31The film is going to be opening the London film Festival

1:02:31 > 1:02:34later on in October, and it's absolutely a stunning film.

1:02:34 > 1:02:35Viggo looks amazing.

1:02:35 > 1:02:38- What do they have, banquets and bits and pieces?- Oh, yeah.

1:02:38 > 1:02:40It is very opulent, just like any Russian Mafia

1:02:40 > 1:02:44- has to entertain in style so the food is very decadent, very opulent.- Yeah.

1:02:44 > 1:02:47And basically, it was a great, great opportunity

1:02:47 > 1:02:50and I was very, very honoured to work with such an amazing man.

1:02:50 > 1:02:53The food is shot entirely in London

1:02:53 > 1:02:56and it's London, you've never seen it. Stunning.

1:02:56 > 1:03:00- There you go. - A bit of salt, a bit of pepper here.

1:03:00 > 1:03:04Now, what I'm going to do is open the pomegranate

1:03:04 > 1:03:07and actually get some seeds out,

1:03:07 > 1:03:09so to finish my dish.

1:03:09 > 1:03:12- This is the new superfood.- You know what, I think it's just taken over.

1:03:12 > 1:03:14Like we had blueberries.

1:03:14 > 1:03:18Blueberries are out, pomegranate is in, in a big way.

1:03:18 > 1:03:20So, yes, it is a bit nicer.

1:03:20 > 1:03:22Normally at home, when I'm not in Russia, will not waste

1:03:22 > 1:03:24- all this delicious juice.- Nuts?

1:03:24 > 1:03:26Not all of them. If you want to crack them, crack them.

1:03:26 > 1:03:30- But basically, it doesn't matter. - Right. Pistachio nuts?- Yeah.

1:03:30 > 1:03:35- What's next?- I think I'm ready to...- Ready?

1:03:35 > 1:03:37I'll get my herbs. Hold on.

1:03:37 > 1:03:41The more we leave the pilaf here to stew, kind of thing...

1:03:41 > 1:03:42Yes, please, go for it...

1:03:42 > 1:03:45..the better, because the onions will be a little bit more mellow,

1:03:45 > 1:03:47a little bit more... This is a perfect vegetarian dish.

1:03:47 > 1:03:50In Baltic, we sell this as a vegetarian option

1:03:50 > 1:03:52and people just love it. You know what I do with that?

1:03:52 > 1:03:54- I do tiny little vine stuffed leaves.- Yes?- Yes, please.

1:03:54 > 1:03:57- A bit of black pepper. - That's enough, thank you.

1:03:57 > 1:03:59- Salt?- No, I'm fine with that.

1:03:59 > 1:04:02- I put a little bit of salt when you weren't watching me. - I've got a spoon for you here.

1:04:02 > 1:04:05Oh, OK, right. Fancy spoon. Often goes here.

1:04:05 > 1:04:08- Do you want me to slice the duck for you?- Oh, yes, please.

1:04:08 > 1:04:11- Thank you so much.- Thinly sliced? Keep it nice and pink.- Yes.

1:04:11 > 1:04:14If you want it, actually, a little bit better done,

1:04:14 > 1:04:16keep it a little bit longer.

1:04:16 > 1:04:18I love the colours and I love the crunch

1:04:18 > 1:04:20and, oh, this is just one of my favourite...

1:04:20 > 1:04:21I was brought up on beans.

1:04:21 > 1:04:25- Certain nations, like the Irish, they like potatoes.- Yes.

1:04:25 > 1:04:29Where I come from, we have a very strong pulses kind of following.

1:04:29 > 1:04:31So we do a lot of beans,

1:04:31 > 1:04:33a lot of lentils. So it's great.

1:04:33 > 1:04:36It is so good for you. So, beans and berries.

1:04:36 > 1:04:39Remember, if you want a healthy diet, beans, berries and nuts.

1:04:39 > 1:04:41- Beans, berries and nuts.- Which nuts?

1:04:41 > 1:04:44I wish nuts started with a B, but they don't, so I could say

1:04:44 > 1:04:47- the three Bs. So it's two Bs and one N.- Just a few of those on this?

1:04:47 > 1:04:49- Yeah.- So remind us what this is again.

1:04:49 > 1:04:52This is a delicious pomegranate glazed duck

1:04:52 > 1:04:55with crunchy bulgur pilaf, chickpeas,

1:04:55 > 1:04:57pomegranate and sour cherries.

1:04:57 > 1:04:58It's as easy as that.

1:05:03 > 1:05:06- Looks delicious, I have to say. There we go.- Thank you.

1:05:06 > 1:05:09Everything is switched off. There we go. Have a seat.

1:05:09 > 1:05:12- Marie, there's yours. - Thank you.- Special plate for you.

1:05:12 > 1:05:14- How beautiful. Looks beautiful. - Thank you so much.

1:05:14 > 1:05:18And then you get to dive into this. Tell us what you think.

1:05:24 > 1:05:27Is this kind of cooking a new one for you?

1:05:27 > 1:05:29Mm-mm.

1:05:29 > 1:05:31Oh, it's really good because,

1:05:31 > 1:05:34not eating meat, I eat a lot of couscous, a lot of pulses.

1:05:34 > 1:05:37But I never thought of putting pomegranate or the cherries.

1:05:37 > 1:05:40- I really like it. It's very good.- Thank you.

1:05:40 > 1:05:42And this sound is from the pomegranate molasses in it.

1:05:42 > 1:05:45- Fantastic.- It just gives you a little bit of extra...

1:05:45 > 1:05:47- It's all good stuff. - Can you buy that anywhere,

1:05:47 > 1:05:49- that pomegranate juice? - Yes, you can.

1:05:49 > 1:05:53- It's pomegranate molasses. You can. - It's quite strong.

1:05:53 > 1:05:56It is. It's like a reduction. It's very strong.

1:05:56 > 1:05:59It's basically like sugar molasses, only made with pomegranate and sugar.

1:05:59 > 1:06:03So a little bit of it is great. Works very well with fish as well.

1:06:03 > 1:06:06- It's absolutely delicious. Do you want to try?- Guys? Mick?

1:06:06 > 1:06:09- Very, very nice.- Happy with that?

1:06:09 > 1:06:12- I love duck.- Very good.

1:06:12 > 1:06:14Bulgur wheat is not actually used so much.

1:06:14 > 1:06:16No, it's not. But we're using it a lot more now.

1:06:16 > 1:06:19Basically, all the wheats and the buckwheat as well,

1:06:19 > 1:06:21basically lots of different grains.

1:06:21 > 1:06:24They're so good for you, so good for your body, for your insides,

1:06:24 > 1:06:25for everything.

1:06:29 > 1:06:31One of the great things about cooking with Silvena

1:06:31 > 1:06:33is you don't have to talk much.

1:06:33 > 1:06:35It's the Omelette Challenge time now.

1:06:35 > 1:06:38Could Sophie Grigson become the fastest woman

1:06:38 > 1:06:39on our Omelette Challenge leaderboard?

1:06:39 > 1:06:43Or would Michael Caines' practice pay off? Take a look at this.

1:06:43 > 1:06:45Right, now it's time to get down to business.

1:06:45 > 1:06:48- They're getting a start on. Sophie, Michael, are you ready?- No!

1:06:48 > 1:06:51Yes. It's time for the ultimate challenge. Our Omelette Challenge.

1:06:51 > 1:06:53Sophie, you've got to beat... Tara Ramsay was very happy.

1:06:53 > 1:06:55No, I haven't. I'm not that competitive.

1:06:55 > 1:06:58Tara Ramsay there, highest rated woman on the show. 47 seconds.

1:06:58 > 1:07:01She beat Angela Hartnett, who's had an ear bashing,

1:07:01 > 1:07:05apparently, because she's been gloating about it all week. Not bad.

1:07:05 > 1:07:08Big range. 33 seconds right down,

1:07:08 > 1:07:10and don't forget that two were disqualified at the bottom...

1:07:10 > 1:07:13- Why were they disqualified? - Because it's not an omelette.

1:07:13 > 1:07:16What I want to do, this is a standard three-egg omelette.

1:07:16 > 1:07:19Butter, cream, milk, cheese if you want to use it.

1:07:19 > 1:07:22But it must be a three-egg omelette, folded, as fast as you can.

1:07:22 > 1:07:25The time starts when I say, it stops when it hits the plate.

1:07:25 > 1:07:26I want an omelette, not scrambled egg,

1:07:26 > 1:07:30and I don't want it still clucking around the farmyard in the middle.

1:07:30 > 1:07:33- All right?- Right.- Ready? Three, two, one, go.

1:07:35 > 1:07:37Does it matter if it has shell in it?

1:07:37 > 1:07:39This is where chefs panic!

1:07:39 > 1:07:41Panic? Not panicking.

1:07:41 > 1:07:44- Lots of butter in there. Do you want all that butter in there?- Yes, I do!

1:07:44 > 1:07:46- Just shut up and go away, James.- OK. - I don't need your help.

1:07:46 > 1:07:49- I'll speak to you, then, Michael. - Yeah, I'm good.

1:07:49 > 1:07:53- So when was the last time you made an omelette?- Oh, yesterday.

1:07:53 > 1:07:56- Have you been fiddling with my heat? - I haven't touched your knob.

1:07:56 > 1:07:58That's not fair, he gets the heat knob.

1:07:58 > 1:08:01Not too bad. Whoa, whoa, what...?

1:08:01 > 1:08:03Go away, go away, it's meant to be there. It's extra flavour.

1:08:03 > 1:08:06- Don't you know that?- That's not flavour and it's not protein.

1:08:06 > 1:08:08Do you not know anything?

1:08:08 > 1:08:10Sophie, that is a big shell in the middle of that omelette.

1:08:10 > 1:08:13- You're just imagining it. - He's caught you up.

1:08:13 > 1:08:18This could be very, very quick, very quick.

1:08:18 > 1:08:19Could be very, very slow at this rate.

1:08:19 > 1:08:21Have you turned the heat down something?

1:08:21 > 1:08:23He's probably turn my heat down.

1:08:23 > 1:08:26You'll have to hurry up, the football starts in a minute.

1:08:26 > 1:08:29- Come on. Get it folded. - Get it folded, he says.

1:08:31 > 1:08:33There you go. It's looking good. He's ahead of the game.

1:08:33 > 1:08:36- Clock stops there!- Yes!

1:08:36 > 1:08:38- That's scrambled egg.- No, it isn't.

1:08:38 > 1:08:41- It's baveuse.- That's got to be the quickest one-handed omelette.

1:08:41 > 1:08:43- Exactly.- Baveuse.

1:08:43 > 1:08:47I should knock 15 seconds off of that for Michael.

1:08:47 > 1:08:50- Right, let's have a look at this. - Oh.

1:08:50 > 1:08:53- It's only because you were hurrying me.- Where's that shell?

1:08:55 > 1:08:57Look, look, look!

1:08:59 > 1:09:02- Look at that.- I don't think omelettes should be cooked

1:09:02 > 1:09:04that fast. That's why they go leathery.

1:09:04 > 1:09:07Good heat when you get the eggs in, but then a little bit of...

1:09:07 > 1:09:09- Have you finished making your excuses?- No, I haven't.

1:09:09 > 1:09:12I could carry on for another five minutes

1:09:12 > 1:09:14- if you wanted me to.- Michael.

1:09:14 > 1:09:18- Seasoned nicely. Nicely cooked. - Very nice.

1:09:18 > 1:09:20It's not like eggs fried in butter.

1:09:20 > 1:09:22But I'll let you have it.

1:09:22 > 1:09:26Because I don't think you've come top. How do you think you've done?

1:09:26 > 1:09:27- Sophie, you first.- Feed me some egg.

1:09:27 > 1:09:31No, I don't want to. It's more mine. I'm going to sulk around the corner.

1:09:31 > 1:09:32How do you think you've done?

1:09:32 > 1:09:36- Terribly. It tastes quite nice, actually.- You did it...

1:09:36 > 1:09:38- No.- No, you didn't.

1:09:38 > 1:09:42One minute, four seconds,

1:09:42 > 1:09:43which is just about there,

1:09:43 > 1:09:46just below, oh, that's Oliver gone.

1:09:46 > 1:09:48There we go. Right.

1:09:48 > 1:09:52- I don't think I've done it much more than you, you know.- No, you beat me.

1:09:52 > 1:09:54Michael, with one hand, you did it in...

1:09:54 > 1:09:57Mine tastes rather good, actually, James.

1:09:57 > 1:10:01- I don't know what you were grimacing about.- One minute...- Excuse me.

1:10:01 > 1:10:04- ..two seconds.- Oh.- Level with Atul.

1:10:04 > 1:10:06- Fantastic. Well done, mate. - Thank you very much.

1:10:06 > 1:10:09- I need a bigger board after all of that.- Great.

1:10:12 > 1:10:14Sophie Grigson there,

1:10:14 > 1:10:17one of the only chefs ever to put cheese on their omelette

1:10:17 > 1:10:20on the show. The man who wrote the book All About Pork,

1:10:20 > 1:10:21Stephane Reynaud,

1:10:21 > 1:10:23took a brief moment away from his restaurant in Paris

1:10:23 > 1:10:26to show us how to cook filet mignon with a Far Eastern twist.

1:10:26 > 1:10:28But he needed to be quick

1:10:28 > 1:10:30because he had to be back there before dinner service.

1:10:30 > 1:10:33- Great to have you on the show. - It's a pleasure for me.

1:10:33 > 1:10:35- The book is absolutely fantastic. - Thanks a lot.

1:10:35 > 1:10:37We'll get onto that in a minute.

1:10:37 > 1:10:39But tell us what you're cooking, first of all.

1:10:39 > 1:10:42- We're going to cook some filet mignon.- Filet mignon.

1:10:42 > 1:10:45- Yes, with a sweet and sour sauce. - Yep.- Very easy to do, to fix.- Yep.

1:10:45 > 1:10:47I said at the top of the show,

1:10:47 > 1:10:51- unusual for a Frenchman to cook oriental food.- Yes.

1:10:51 > 1:10:55I didn't want to cook a real French recipe,

1:10:55 > 1:10:59- a Frenchman who's coming to cook. - Yes.

1:10:59 > 1:11:01- No, it's more Asiatic.- Yeah.

1:11:01 > 1:11:04- We're going to make a sweet and sour sauce.- You do that.

1:11:04 > 1:11:08- I'll keep my eye on this thing. - Pineapple there. That's fine.

1:11:08 > 1:11:12- This is the fillet of the pork? - The filet mignon.

1:11:13 > 1:11:17Now, this bit is like the fillet steak of the pig,

1:11:17 > 1:11:20I suppose, really?

1:11:20 > 1:11:23- So could you chop the onion, that one?- Yes, OK.

1:11:23 > 1:11:27- Going to be OK.- You're going to make the sauce for this?- Yes.- All right.

1:11:27 > 1:11:29I'm going to make the sweet and sour sauce with the pineapple,

1:11:29 > 1:11:32- with the garlic. - Now, looking at the book,

1:11:32 > 1:11:35it's a fantastic book.

1:11:35 > 1:11:38You've brought in all kinds of people. It's not just yourself.

1:11:38 > 1:11:41Where did your love of pork start off?

1:11:41 > 1:11:43I grew up in a little village.

1:11:43 > 1:11:46- There is a real tradition with the pork.- Yep.

1:11:46 > 1:11:49This tradition with the pork is in my heart.

1:11:49 > 1:11:51- It's very important for me...- Yeah.

1:11:51 > 1:11:54..to write this book for all the family.

1:11:54 > 1:11:57I wanted that my kids knew the story of the family.

1:11:57 > 1:12:00That's why I love this animal.

1:12:00 > 1:12:02- But I like meat, too.- Yes.

1:12:02 > 1:12:04It's a big problem for me.

1:12:04 > 1:12:08- But there's not many pictures of the pig.- No pictures, only drawings.

1:12:08 > 1:12:10- Human drawings.- And this is another friend of yours

1:12:10 > 1:12:14- that's done the drawings for the pigs.- Yeah. So it was...

1:12:14 > 1:12:15Pigs on bikes.

1:12:15 > 1:12:18Pictures of recipes and drawing of the animal.

1:12:18 > 1:12:22- Yeah, OK. Right. - So we fixed the sauce.- Yeah.

1:12:24 > 1:12:26So the sauce is done.

1:12:26 > 1:12:29We are to cook it during five minutes

1:12:29 > 1:12:32to be like that, to caramelise.

1:12:33 > 1:12:37So, Ben, you could be doing this with yours, yeah?

1:12:37 > 1:12:38- Yeah, yeah.- OK.

1:12:42 > 1:12:45We're going to chop the...

1:12:45 > 1:12:48OK, so these are the...

1:12:48 > 1:12:50- How do you want these chopped? Just thin, yeah?- Yeah.

1:12:50 > 1:12:52So tell us about your restaurant

1:12:52 > 1:12:54on the outskirts of Paris, then.

1:12:54 > 1:12:57My restaurant is in the east of Paris, in the Seine-Saint-Denis.

1:12:57 > 1:12:59- Yeah.- And the name is Villa 9 Trois.

1:12:59 > 1:13:02It's a very old house in a big park,

1:13:02 > 1:13:03so it's a very strange place

1:13:03 > 1:13:05- because you forget you're in Paris. - Right.

1:13:05 > 1:13:08You're like, I don't know, everywhere in the countryside.

1:13:08 > 1:13:10You should come.

1:13:10 > 1:13:13- And you're going straight back there tonight, is it?- Yeah.

1:13:13 > 1:13:16- I will be there. Go back to the kitchen tonight?- Yeah.

1:13:16 > 1:13:19The type of menu that you have,

1:13:19 > 1:13:21is it predominantly meat-based?

1:13:21 > 1:13:23A load of pork, obviously.

1:13:23 > 1:13:25There is some pork, but not only pork.

1:13:25 > 1:13:27There is some fish.

1:13:27 > 1:13:30Everything I like. I love food, so...

1:13:30 > 1:13:33I love animal, too. I didn't want to...

1:13:33 > 1:13:37what to do when I was 18, between a vet and between a cook.

1:13:37 > 1:13:40- That's what I wanted to be. - Yeah?- Seriously.

1:13:40 > 1:13:42I wanted to be a vet or a cook.

1:13:42 > 1:13:44I love to stay in a table.

1:13:44 > 1:13:46My dad said, "You're too thick to be a vet," and he said,

1:13:46 > 1:13:49- "You like all your animals with chips."- The same for me.

1:13:49 > 1:13:52That was it, into catering college, off you go, lad.

1:13:52 > 1:13:53The same story.

1:13:56 > 1:13:59But, I mean, pork, a lot of people don't really...

1:13:59 > 1:14:03- People think pork is fatty and stuff.- No, come on, it's great.

1:14:03 > 1:14:06That's people's interpretation, but you need that fat to keep it.

1:14:06 > 1:14:10It's very good, there is good breed of pork with a very nice fat,

1:14:10 > 1:14:13like cul noir du limousin in French, it's gorgeous.

1:14:13 > 1:14:16- That's where all the flavour is. - I always think...

1:14:16 > 1:14:18Fat is very important in pork.

1:14:18 > 1:14:21I always think pigs should be bred to sit in a field and do nothing -

1:14:21 > 1:14:25not to do the 100m hurdles, people still think it should be quite lean.

1:14:25 > 1:14:27It should be a nice, decent amount of fat to meat,

1:14:27 > 1:14:29keeps it lovely and flavoursome.

1:14:29 > 1:14:32- Fat is very important for me.- Yeah.

1:14:32 > 1:14:34- I'll turn that one up.- Thank you.

1:14:34 > 1:14:38- So we're going to go the vegetable in five minutes more.- Yeah, OK.

1:14:38 > 1:14:40- Could you...? Yes.- Do you want some of this?- I will use this one.

1:14:40 > 1:14:43The great thing about pig, I suppose, the pork, I suppose,

1:14:43 > 1:14:45and particularly in France, you can use every part of it,

1:14:45 > 1:14:48- can't you, really?- Yeah. - I mean, the boudin noir...

1:14:48 > 1:14:51- The boudin noir, les oreilles, everything.- What would be the most...

1:14:51 > 1:14:55What would be the most famous dish in France that they do with a pig?

1:14:55 > 1:14:59- I love the pate de tete.- That's the pig's head.- Yeah, I love that.

1:14:59 > 1:15:02Yes! So it's a pate made out of the pig's head.

1:15:02 > 1:15:03Now, it puts a lot of people off,

1:15:03 > 1:15:06but we have a thing in the UK which is called brawn, which is the same.

1:15:06 > 1:15:09You basically brine the pig's head, boil it up with the vegetables,

1:15:09 > 1:15:12- then take them off, then press it with the vegetables in?- Yeah.

1:15:12 > 1:15:14- Fantastic.- I love that. - Yeah, lovely.

1:15:14 > 1:15:16Remind us what's happening, we've got the veg in.

1:15:16 > 1:15:19- We've got some onions.- Yeah.

1:15:19 > 1:15:21We put... And then...

1:15:22 > 1:15:24- ..the sauce.- Yeah.

1:15:24 > 1:15:27And we will cool that during two more minutes.

1:15:27 > 1:15:29So, basically, the sauce is what we've got in here.

1:15:29 > 1:15:32- Yeah.- Just reduce it down. - Yes, to be caramelised.- Yeah.

1:15:32 > 1:15:35- The vinegar has to be all, uh... evaporated.- Yeah.

1:15:37 > 1:15:39Right, wonderful. So, anyway, we've got this,

1:15:39 > 1:15:41we've got the chives going in at the last minute.

1:15:41 > 1:15:42- I've got the plate for you.- Great.

1:15:42 > 1:15:45- In there you've got a little bit of cucumber as well?- Yeah.

1:15:45 > 1:15:50We've got cucumbers, some zucchini, some green pepper.

1:15:50 > 1:15:52- Yeah.- Onions.

1:15:52 > 1:15:55So are you like most French chefs, self-taught,

1:15:55 > 1:16:00or are you classically trained, or...how did it all start for you?

1:16:00 > 1:16:02- How I start to be a chef?- Yeah.

1:16:02 > 1:16:04I don't know - because I loved food, that's all!

1:16:04 > 1:16:06You know, I love to spend time around the table with friends,

1:16:06 > 1:16:09to share, because food for me has to be shared, you know.

1:16:09 > 1:16:14If you go in a restaurant and you have good food without friends...

1:16:14 > 1:16:17But your family were a generation of butchers.

1:16:17 > 1:16:18- Yes, my grandpa.- Your grandpa.

1:16:18 > 1:16:21- My father was a teacher.- Right. - So it's different.

1:16:21 > 1:16:23And I grew up with my grandpa,

1:16:23 > 1:16:25so I spent a lot of time in his butchery,

1:16:25 > 1:16:28so I think that's why I like so much to eat.

1:16:28 > 1:16:32- So...- You know, to have pork at the breakfast, pork for lunch...

1:16:32 > 1:16:35You've had huge success over this... Yeah, pork for lunch!

1:16:35 > 1:16:37- Pork for dinner. - Pork everywhere.- Yeah!

1:16:37 > 1:16:40You've had huge success with the book, what's next on the horizon?

1:16:40 > 1:16:43The next one is going to be... it's already done,

1:16:43 > 1:16:46- it's...in France, the name is Ripailles.- Ripailles?

1:16:46 > 1:16:48Ripailles means good food with good friends

1:16:48 > 1:16:50with good drink with good fun..

1:16:50 > 1:16:53- Yes.- So it's a... - A useful word to learn, I suppose.

1:16:53 > 1:16:55It's a book, you know, with songs inside,

1:16:55 > 1:16:58- different kinds of things I like. - Wonderful.

1:16:58 > 1:17:00So, Stephane, remind us what that dish is again.

1:17:00 > 1:17:02So this is the filet mignon

1:17:02 > 1:17:05with the vegetables and sweet and sour sauce.

1:17:05 > 1:17:08- It's as simple as that.- Yeah. - Fantastic.

1:17:12 > 1:17:15- And we've got to taste it, so follow me over.- Bon appetit!

1:17:15 > 1:17:17Bon appetit, over here.

1:17:17 > 1:17:20- And, Ben, it just keeps coming. - Must I? Must I?

1:17:20 > 1:17:24- You lucky man!- Wow!

1:17:24 > 1:17:28- Yeah?- I'm going to go for a bit of pork, I just want to see what the...

1:17:28 > 1:17:31Look at that. It's almost like a medallion of pork.

1:17:31 > 1:17:32See if it's as good as your pork.

1:17:35 > 1:17:37- Mmm!- The sauce, it's a great way to do the sauce,

1:17:37 > 1:17:41- reducing it down separate, it's nice.- Oh, that's lovely.

1:17:41 > 1:17:43That's all you get, then it gets passed to Helen!

1:17:43 > 1:17:45- You've got to be quick in this game. - That's really good.

1:17:45 > 1:17:48But what do you do? What type of stuff do you do with your pork?

1:17:48 > 1:17:50Well, mostly we make sausages,

1:17:50 > 1:17:53mix them with marmalade and stuff like that.

1:17:53 > 1:17:57- We do, um...a lot of pork belly. - Pork belly's wonderful.

1:17:57 > 1:18:02- I mean, for a slow-cooked dish... - For slow-food cook, it's...

1:18:02 > 1:18:04- The belly pork, wonderful. - Absolutely.

1:18:04 > 1:18:08- Theo?- Delicious, I love the cucumber, it really freshens it up.

1:18:08 > 1:18:09It's different, isn't it? Really nice.

1:18:09 > 1:18:12I'll do that in my next stir-fry, put some cucumber in there.

1:18:17 > 1:18:20And the next time you reach for that bottle of sweet and sour sauce,

1:18:20 > 1:18:22shut the cupboard and make your own.

1:18:22 > 1:18:24The tension on the cricket pitch is nothing

1:18:24 > 1:18:28compared to the anticipation when cricketing legend Freddie Flintoff

1:18:28 > 1:18:30faced his Food Heaven or Food Hell.

1:18:30 > 1:18:32And do not adjust your set -

1:18:32 > 1:18:35yes, there really is a can of baked beans on the table.

1:18:35 > 1:18:36Take a look at this.

1:18:36 > 1:18:38Everybody here has made their minds up.

1:18:38 > 1:18:42- Food Heaven would be, of course, a fancy fish and chips.- Fancy?

1:18:42 > 1:18:44With tartar sauce, with possibly beans,

1:18:44 > 1:18:47because we've found some, yeah, exactly!

1:18:47 > 1:18:49So you could be having that with some chips cooked by Mr Ken Hom.

1:18:49 > 1:18:52Alternatively, we've got a pile of chicken over there,

1:18:52 > 1:18:53harissa spiced chicken

1:18:53 > 1:18:57with potatoes and onions and tomatoes and all that kind of stuff.

1:18:57 > 1:18:58How do you think these lot have decided?

1:18:58 > 1:19:01It was 2-1 to our viewers at home.

1:19:01 > 1:19:03- I've been nice to them, I reckon...- You have!

1:19:03 > 1:19:05I reckon they're going fishfingers.

1:19:05 > 1:19:08- Shona changed her mind, they've all gone fishfingers.- Fantastic!

1:19:08 > 1:19:11So there you go, easy. So we lose this out the way, guys.

1:19:11 > 1:19:13First off, I'm going to do my breadcrumbs,

1:19:13 > 1:19:16so I want you to make tartare sauce, please, Sean.

1:19:16 > 1:19:18That would be great, we've got egg yolks in there.

1:19:18 > 1:19:21We make that by adding some shallots and bits and pieces at the end.

1:19:21 > 1:19:24Ken, if you can do me the chips, please,

1:19:24 > 1:19:27- that well-known Chinese dish. - But not in the wok.

1:19:27 > 1:19:29Not in the wok, in the deep-fat fryer, that would be great.

1:19:29 > 1:19:32And then we're going to make our breadcrumbs here.

1:19:32 > 1:19:35Now, you can, of course, use the Japanese crumbs,

1:19:35 > 1:19:40which are...brilliant, the dry Japanese crumb,

1:19:40 > 1:19:44which are much drier than the fresh breadcrumbs and they crisp up well.

1:19:44 > 1:19:48But this is the simpler version, where you just make these...

1:19:48 > 1:19:51You could, of course, put some herbs in there and bits and pieces,

1:19:51 > 1:19:53but we'll just breadcrumb these up.

1:19:54 > 1:19:56Here you go.

1:19:56 > 1:19:58So you can make this for your kids, you see?

1:19:58 > 1:20:00Yeah, I'm just watching, yeah.

1:20:00 > 1:20:02It's easy so...

1:20:02 > 1:20:06for fishfingers, really you need flour, which we've got...

1:20:07 > 1:20:09Flour, you need egg.

1:20:10 > 1:20:15- So without the shell, hopefully. Get a fork there.- Oh, sorry.

1:20:15 > 1:20:17And breadcrumbs. And, basically, that is...

1:20:17 > 1:20:20What, just mix them together and that's it?

1:20:20 > 1:20:23Well, the idea is you keep them separate first, you see?

1:20:23 > 1:20:27And chefs would call... The word for this is to pane,

1:20:27 > 1:20:30it's to basically coat in flour, egg and breadcrumbs.

1:20:30 > 1:20:31But you start off in that order,

1:20:31 > 1:20:34and it's classically done with chicken Kiev

1:20:34 > 1:20:37all that kind of stuff, so your flour, head and breadcrumbs.

1:20:37 > 1:20:39And then you've got your fish, of course.

1:20:39 > 1:20:41Mayonnaise is being made.

1:20:41 > 1:20:43We're going to use this rapeseed oil as well, which is...

1:20:43 > 1:20:46Well, it's made all over the place now, really,

1:20:46 > 1:20:48but they make this out of oilseed rape.

1:20:48 > 1:20:49Healthier oil, isn't it?

1:20:49 > 1:20:52Yeah, well, it's healthy, rich in omega-3, very good for us as well.

1:20:52 > 1:20:55The fact that we're going to deep-fry this fish

1:20:55 > 1:20:56is kind of irrelevant, really!

1:20:56 > 1:20:58- It's all good. - Yeah, and we've got the fish,

1:20:58 > 1:21:01and we're going to cut this into sort of thin strips.

1:21:01 > 1:21:04Now, this is haddock. You can use whatever fish you want.

1:21:04 > 1:21:07Now, traditionally, sort of goujons, fancy goujons,

1:21:07 > 1:21:11would be done with sole or... or plaice as well,

1:21:11 > 1:21:13but mainly flatfish, really.

1:21:13 > 1:21:15But we've got this, lose the skin out of the way.

1:21:15 > 1:21:20And then to make this, you basically dip the fish in flour.

1:21:20 > 1:21:23There you go.

1:21:23 > 1:21:26- And then you put it in the egg. - Is that it?

1:21:26 > 1:21:28I don't mean it like that!

1:21:28 > 1:21:30What do you want me to do, reinvent the wheel?!

1:21:30 > 1:21:34- No, you're doing a grand job, but it's...- Flour, egg...

1:21:34 > 1:21:37- It's pretty simple, isn't it?- Yeah! - Even I could do that, I reckon.

1:21:37 > 1:21:40- KEN CHUCKLES - So flour, egg and breadcrumbs.

1:21:40 > 1:21:42And that's it, really.

1:21:42 > 1:21:45Easy as that. And then you deep-fat fry them.

1:21:45 > 1:21:47So again, in the flour, you can put seasoned flour in here.

1:21:47 > 1:21:49Same with chicken goujons as well.

1:21:49 > 1:21:51It's the same thing - flour, egg and breadcrumbs.

1:21:51 > 1:21:52That's it.

1:21:52 > 1:21:54But you can buy your breadcrumbs already made,

1:21:54 > 1:21:57so you don't need to even blend them.

1:21:57 > 1:21:59- So you can make it even easier? - Even easier.

1:21:59 > 1:22:02The drier the crumb, the better it is, really, because like I said,

1:22:02 > 1:22:05there are these Japanese crumbs around which are fantastic.

1:22:05 > 1:22:08- Panko breadcrumbs are lovely, aren't they?- Yeah, they're the ones.

1:22:08 > 1:22:12Flour, egg...and breadcrumbs. And that's it.

1:22:13 > 1:22:15Dust those over the top.

1:22:15 > 1:22:18Wash my hands. Ken, hopefully, has got our chips in.

1:22:18 > 1:22:20- Straight in, please, Ken, that would be great.- Thank you.

1:22:20 > 1:22:24And since I'm over here, I can do your fish as well.

1:22:24 > 1:22:26Straight in there.

1:22:26 > 1:22:29And then we've got the fish. The fish goes in for about four minutes.

1:22:29 > 1:22:31I'll do that for you.

1:22:31 > 1:22:35I'll do a thing that I've never done before on Saturday Kitchen.

1:22:35 > 1:22:37Beans?

1:22:37 > 1:22:39- That's a new one!- Baked beans!

1:22:39 > 1:22:42Do you need help with them? Are you all right?

1:22:42 > 1:22:46- Where's the toast?- It's not easy, getting the right bean.- Isn't it?

1:22:46 > 1:22:47Now, you could do these...

1:22:47 > 1:22:50Do you know how to make barbecue beans from these?

1:22:50 > 1:22:52- No.- Don't add barbecue sauce.

1:22:52 > 1:22:54Soy sauce, brown sugar... and that's it.

1:22:54 > 1:22:57- And you got barbecue beans? - Barbecue beans.

1:22:57 > 1:22:59If you want to put a bit of spice in there, a bit of chilli,

1:22:59 > 1:23:02that's it, simple as that. Over here, we've got...

1:23:02 > 1:23:06Look at that, he's got his own mayonnaise he's made.

1:23:06 > 1:23:09So a quick and simple little bit of mayonnaise.

1:23:09 > 1:23:13And then what we're going to do is turn this into tartare sauce.

1:23:13 > 1:23:15I know you're not a fan, but I want you to try...

1:23:15 > 1:23:18What is in tartare sauce? Obviously them.

1:23:18 > 1:23:22- It's...gherkins...- Gherkins. - ..capers, shallots and herbs.

1:23:22 > 1:23:25That's it, and it's basically that folded into mayonnaise.

1:23:25 > 1:23:27But you can see, the mayonnaise that we've made,

1:23:27 > 1:23:31- look what happens when you use that rapeseed oil, that yellow.- Yeah.

1:23:31 > 1:23:33Rapeseed oil produces this wonderful colour.

1:23:33 > 1:23:35And it's fantastic for this, really, so...

1:23:35 > 1:23:37So you just concentrate on your beans.

1:23:37 > 1:23:41- I don't want to burn them, do I?! - Get your priorities right!

1:23:41 > 1:23:43Hey, you've got him cooking!

1:23:43 > 1:23:46Now, I didn't get to speak to you about your venture

1:23:46 > 1:23:49that you set up after cricket, your academy.

1:23:49 > 1:23:51- How is that going? - Yeah, it's going well.

1:23:51 > 1:23:55It was probably the way I still keep involved in cricket.

1:23:55 > 1:23:58It was all about kids, we had 70 this year up and down the country.

1:23:58 > 1:24:01- Right.- And it's not trying to find stars of the future,

1:24:01 > 1:24:04cos all the counties have got a lid on all the players, it's more...

1:24:04 > 1:24:06Cos we're doing pretty well at that, aren't we?

1:24:06 > 1:24:09- I'm a bit disappointed, really.- Why?

1:24:09 > 1:24:12I retired, Lancashire win the championship, England are number one.

1:24:12 > 1:24:14- So...- Doesn't that say something?

1:24:14 > 1:24:17It's a good job I'm not fragile!

1:24:17 > 1:24:19But, yeah, it's amazing, I go up and down,

1:24:19 > 1:24:21spend some time with the kids, watch them playing.

1:24:21 > 1:24:23- It's all about kids playing cricket. - Yeah.

1:24:23 > 1:24:25You know, which is important to me.

1:24:25 > 1:24:29- You know, cricket change my life. - Yeah.- So...yeah.

1:24:29 > 1:24:31Is it quite difficult to get kids into that sort of stuff,

1:24:31 > 1:24:34with obviously all the other stuff, computer games and stuff like that?

1:24:34 > 1:24:36They're not doing it so much, are they?

1:24:36 > 1:24:38Yeah, even my own kids, my five-year-old,

1:24:38 > 1:24:41he plays on his DS, and you've got to take it off him to play sport.

1:24:41 > 1:24:44And...you know, cricket is always competing with football,

1:24:44 > 1:24:46- which is the national sport.- Yeah.

1:24:46 > 1:24:48But I think you'll find, when England are doing well in any sport,

1:24:48 > 1:24:51- the country gets behind them and people want to play.- Yeah.

1:24:51 > 1:24:54And at the minute, England are number one in the world

1:24:54 > 1:24:56and there's a real excitement about the game.

1:24:56 > 1:24:58It's a shame my grandfather's still not alive,

1:24:58 > 1:25:00because he was the one that taught me how to play cricket

1:25:00 > 1:25:03when I was a young kid, so when I was about six years old,

1:25:03 > 1:25:05there was a Yorkshireman outside his house,

1:25:05 > 1:25:07he used to bowl at me 100mph,

1:25:07 > 1:25:09because he used to bowl with Freddie Trueman.

1:25:09 > 1:25:11Did he? Freddie was a great man.

1:25:11 > 1:25:14He was quick, and he used to bowl at me with a proper cricket ball,

1:25:14 > 1:25:16proper hard cricket ball, and I had a plastic bat!

1:25:16 > 1:25:18- Yeah?- From, like, Toys R Us!

1:25:18 > 1:25:21- Is that why you started cooking? - I had bruises all over, yeah.

1:25:21 > 1:25:23Toys R Us wasn't around then!

1:25:23 > 1:25:26Well, yeah, it wasn't, really, but there you go.

1:25:26 > 1:25:30So anyway, we just...loads of herbs, so we've got some parsley...

1:25:30 > 1:25:33I think these beans are nearly done.

1:25:33 > 1:25:35- There you go. Are the beans ready? - Nearly done, yeah.

1:25:35 > 1:25:37LAUGHTER

1:25:37 > 1:25:39How are we doing with our fish?

1:25:39 > 1:25:42A little bit of lemon juice in there, do you want?

1:25:42 > 1:25:43A little touch more, I reckon, yeah.

1:25:43 > 1:25:46There you go, a little bit of lemon juice, salt?

1:25:46 > 1:25:48I remember when my wife first cooked for us,

1:25:48 > 1:25:50she cooked us a fish, and she left the head on it.

1:25:50 > 1:25:52And she put herbs in the middle, and I says, "I can't eat that,

1:25:52 > 1:25:55"there's no breadcrumbs or batter on it," so she had to change it.

1:25:55 > 1:25:57And there was these things on the plate as well.

1:25:57 > 1:26:00I says, "Why have you cooked the cucumbers?"

1:26:00 > 1:26:02- Right.- She says, "No, they're courgettes."

1:26:02 > 1:26:04I'd never seen one!

1:26:04 > 1:26:07Maybe we should do a cooking show...

1:26:07 > 1:26:12- Right.- We can ask him, how do you know when the beans are cooked?

1:26:12 > 1:26:14Ask him, ask him!

1:26:14 > 1:26:17And they've taken the label off, so I haven't got a clue!

1:26:17 > 1:26:20- Ken, I've cooked beans before. - You've cooked beans before?

1:26:20 > 1:26:23You stick to your Chinese food. LAUGHTER

1:26:24 > 1:26:27Oh, that was very good!

1:26:27 > 1:26:28Right.

1:26:28 > 1:26:32I am cooking for you, Freddie, so I'll just put a small portion...

1:26:32 > 1:26:34Yeah!

1:26:34 > 1:26:36- Look at that on there. - Good, they look nice.

1:26:36 > 1:26:38I think another minute there, Ken.

1:26:38 > 1:26:41LAUGHTER

1:26:41 > 1:26:43Oh, he's so cheeky! He's very cheeky.

1:26:45 > 1:26:50- A bit of the old tartare sauce, which is left to one side.- Super.

1:26:50 > 1:26:51Lemon.

1:26:52 > 1:26:55Ken, in his own time...

1:26:55 > 1:26:56Omelette!

1:26:57 > 1:27:00- I don't believe...- Come on, Ken!- Oh.

1:27:05 > 1:27:08- Oh, go on, then, yeah.- There you go.

1:27:08 > 1:27:11- A bit of greenery.- Don't ruin it!

1:27:11 > 1:27:13No greenery!

1:27:15 > 1:27:19- Some beans!- Oh... - Ruined by the beans!

1:27:20 > 1:27:23Five years of doing this show!

1:27:23 > 1:27:26A sprinkle of parsley, I've had enough.

1:27:27 > 1:27:30- Freddie, dive in.- Yeah.

1:27:30 > 1:27:33Right, do you want to bring over the glasses, girls?

1:27:33 > 1:27:36You were straight in the beans, look!

1:27:36 > 1:27:40Taste your home-made fishfingers, now you know how to make them.

1:27:42 > 1:27:44- Mmm.- Eh?

1:27:44 > 1:27:48- I didn't think you could get better than the frozen ones, but...- Come on!

1:27:48 > 1:27:50- They're amazing.- Yeah?- Amazing!

1:27:50 > 1:27:53No, it's because I cooked them.

1:27:53 > 1:27:56The chips are a bit hard, aren't they?

1:28:00 > 1:28:02See, who'd have thought it?

1:28:02 > 1:28:05Freddie Flintoff telling Ken Hom how to cook.

1:28:05 > 1:28:06Well, that's it for today's Best Bites.

1:28:06 > 1:28:08If you want to have a go at any of the cooking

1:28:08 > 1:28:10you've seen on today's programme,

1:28:10 > 1:28:12you can find all the studio recipes on our website.

1:28:12 > 1:28:14Just go to bbc.co.uk/recipes.

1:28:14 > 1:28:18There are loads and loads of great ideas for you to choose from.

1:28:18 > 1:28:21So have a fantastic week and happy cooking, bye for now.

1:28:21 > 1:28:23Subtitles by Red Bee Media Ltd