Episode 105 Saturday Kitchen Best Bites

Good morning. We've got some amazing food ready to be served.

It's time for Saturday Kitchen Best Bites.

Welcome to the show.

We've got a great line-up of hungry celebrity guests

ready to be fed by some pretty talented chefs this morning.

One of the finest chefs India has ever produced, Vivek Singh,

is embracing game season with his grouse stir-fry.

He serves it with a hot and sweet pumpkin chutney.

Duck is on the menu thanks to Silvena Rowe.

She glazes duck breast with a pomegranate molasses

and serves it with bulgur wheat, chickpeas and a pomegranate pilaf.

France meets the Far East when Frenchman Stephane Reynaud

cooks a not-so-French stir-fry.

He takes pork fillet and creates a sweet and sour sauce

from scratch to produce a mouthwatering meal.

And Freddie Flintoff faced his Food Heaven or Food Hell.

Would he get his Food Heaven - fishfingers, with my home-made

posh haddock fishfingers, chips, beans and tartare sauce?

Or would he get his dreaded Food Hell - chicken,

with a harissa chicken and potato stew with herb chickpea salad?

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

But first, it's the king of sustainable cooking,

Arthur Potts Dawson, and he's going to show us

something a little different to do with mackerel.

-Good to have you on the show.

-Thanks for having me.

Now, explain to us this recipe.

OK, I want to do a very simple grilled mackerel.

I want to cook these and these very quickly.

The potato's already cooked. It'll only take a little bit of time.

If you could peel those for me while we're talking...

It's boiling, a little bit of frying and some char-grilling.

OK. So the name of this dish is what?

Char-grilled mackerel with cauliflower, French beans

and a horseradish and cardamom.

Horseradish and cardamom?

Yeah, cardamom is something that...

-If we can get the cauliflower and beans in first...

-OK.

The cardamom, it's an amazing flavour. It just adds...

People really don't know what that flavour is.

You hate the idea of mackerel, don't you?

What about cardamom?

Yeah, not first thing in the morning.

Not first thing in the morning, bit of mackerel?

The secret with mackerel, I think, Arthur, is the freshness of it.

Yeah. If you can just see how fresh this is...

-It's unbelievable - so, so good.

-And you test that by

looking at the eyes, I think, fundamentally.

I can tell now I've opened it up -

you can really see the quality of the flesh.

It's just... It's firm,

and there's rigor mortis still in this fish. It's so fresh.

And you like sustainable fish - you use it a lot?

Yeah, I use a lot of mackerel,

so I hope I'm not hitting the mackerel stocks too hard but, yeah,

I mean, I'm trying to stay clear of turbot and anything

that is actually becoming endangered, because I don't think

we're deserving of taking out a whole species just to eat it.

But I mean... Talking about your restaurant, it's not just the food

that you're looking at as well, but the power?

You run your own... How do you get your own power?

50 solar panels heating my water up, and I've got photovoltaic cells,

which take the temperature out of the water when it hits the building,

so we've got some pretty crazy, wacky ways of creating our own power,

and it's all coming from the sun and water, so it's sustainable energy.

Let me talk a little bit about this mackerel, though.

The bones that run through the middle of this fish, you can get rid of them

quite easily just by cutting through and across, and you can pull it out,

if you can see what I'm doing here. Just pull out those bones.

Really, really easy.

So let me throw that away. You can compost that, by the way.

You can compost it, of course.

Not only that... Last time I spoke to you, you'd got a barge.

We've got the barge now, yeah. We've just spent £20,000 on it.

We've got a composted toilet and we've got solar panelling

and turbines, all kinds of things on it.

That's parked outside the restaurant, so that's good fun.

We've got kids coming and checking it out and...

Whereabouts is it, if people want to come and visit it?

The second one's in Shoreditch, and that is in Hackney,

so it's regenerating the area, and the first one was in King's Cross,

-and that's nearly two years old now.

-OK.

-Doing really well.

-I want to put some cardamom on this.

-I'll do you some cardamom.

There's little black seeds inside there.

If you can mill it like a fresh peppercorn...

If you break open cardamom pods,

they've got little cardamom seeds. There you go.

See them in there? They look like mouse droppings. Look at them.

Which you don't want in your kitchen.

Right. Let me just take that off there.

-Now, the flavour's quite traditional in Indian food, isn't it, cardamom?

-Yes.

-I quite like cardamom and chocolate.

-Cardamom and chocolate's lovely.

You take out the seeds, you don't eat the husk.

-So we've got the mackerel.

-Mackerel.

I want to put a little bit of salt.

If you can just get that cardamom touching that there...

I'll put some in the grinder as well.

And then I've got this horseradish.

It's quite aggressive, quite a strong flavour.

And you were saying that if you plant it, it's aggressive, too.

Oh, it's a nightmare.

My chef, Chris, who planted some horseradish last year...

In fact, about three years ago, in my garden...

Now I can't get rid of it.

No matter how much you dig it out, it just keeps coming back.

It's horrendous stuff.

Right, so I've got some capers here. Thank you very much.

If you smell it, it's just like peppercorns.

It's a really good trick to use. Not too much. It's very strong,

but if you smell...

Yeah, cos normally, cardamom, you just put the pods in...

If you can smell it... It's an amazing flavour. That's marinating.

OK.

-Mmm.

-I've got some olive oil in the pan...

-Very strong.

-I want to put a little bit...

-That'll wake you up in the morning!

-It's good! It really gets the...

-The potatoes, you want me to peel these?

-Please, if you can peel those capers. Er, potatoes. The capers go in.

-Yeah?

Apart from the restaurants you've been opening,

travelled to France for some inspiration lately?

Yeah, I went to France with my kids.

Hadn't seen them for two years - I've been working so hard.

-They've grown up!

-Yeah?

-They get big, these things.

But going to France... French food has kind of stayed the same

but the inspiration's still on the great ingredients...

The ingredients are unbelievable. Just the peaches and the tomatoes...

And they do really good oysters. I had some fantastic mussels.

They really know how to look after their country.

Was this some inspiration for your new book,

or is it already written now?

The book's out

but, you know, who knows? You can always write another one.

No, it's more inspiration just for myself.

But the book hasn't got any pictures in it?

I have got a book that... Yeah, it's recycled paper, no pictures.

It's like a story on food.

It's a book with character and it's also a training manual.

It goes through every month and I want the trainees

at the restaurant - I've got ten trainees now - to read it and

try and understand the seasons, what's on sale and all that stuff.

What have you got there - capers?

I've got capers going in here, I have got the garlic going in here.

-Calm that down.

-And anchovy. Quite a lot of anchovies?

I've got a lot of anchovy in there because I haven't used much salt,

and I wanted to use that as a seasoning.

It's a little bit like soy sauce.

If you reduce it too much, you end up with it too salty,

so that's going to be my sauce for the vegetables in here.

And the fish can go on straightaway?

This is really, really hot.

This is going to cook in literally two minutes.

Don't be afraid to cook it for that little amount of time.

-Look at the smoke coming off.

-Look at that.

Mother, try doing that next to your net curtains - lovely!

OK, we're nearly there now. This is going to turn over.

These vegetables, just going to pass these off.

So I've created a sauce inside this pan,

with the capers and the garlic,

and that's actually... I'll just get that bit of garlic out.

The griddle that you've got there, it's extremely hot.

-You put no oil on the fish?

-Nothing, no.

This fish is oily enough and it'll turn over nicely.

-You can use anything, but I'll use this.

-You can just pan-fry them...

You could pan-fry it, yeah, you can put it under a grill...

If I just turn that over, that is perfect.

And again... And the thing about it is if you cook fish too much

and try to lift it up, it falls apart.

If it stays raw like that, you're OK.

-You could probably just lift that off and let it cool down.

-Yeah, OK.

-Just get this...

-There's your potatoes.

Turn everything off, save the power. Thank you very much.

Because they're still warm, you can put them in now. That's fine.

Let's just...

That's probably enough.

-That's enough, James.

-OK. No problem.

Thank you. Right. And a spoon...

And literally just start plating.

And the cardamom in there, the horseradish will give you the pepper.

I haven't put any pepper in this dish at all.

And no salt,

-because of the anchovies.

-Exactly.

This goes out on the bottom of the plate. This is...

I just love the colours. Look at the colours on that.

-Right. Can I use that?

-Yep, you can use that.

Now, go with the thickest part of the fish

so you can pick up the heaviest part.

Yeah.

Put that on the plate. And again this side.

That is perfect.

Now, a little bit of these shiso leaves, and they're great

because they lift up the...

I know Nic loves all these, the little Japanese leaves.

And they're really good for you, too.

So a few of those, a splash of olive oil

-and we are done.

-So remind us what that is again.

Char-grilled mackerel,

anchovies, cauliflower,

potatoes and French beans, simply served as a salad.

-Easy as that.

-Yeah.

There you go. Right. Smells great.

-JAMES MARTIN LAUGHS

-There you go.

Now... What was it about mackerel that put you off?

Have a seat over here, Arthur. There you go.

I think it was... You know sometimes it kind of repeats on yourself,

you know?

When you're on first class, on your way to Manchester on the train,

it's there,

and a couple of times, I've arrived at the meeting, I've walked in

and they've just walked out, so I thought mackerel and me...

But it's been there backwards and forwards between Newcastle and

Manchester! Have a taste of that one, see what you think.

I think the secret of mackerel is what we said -

it's got to be absolutely fresh.

I mean, mackerel, when it's really, really fresh, you can

serve it raw, with a little bit of mustard on it.

-It is such an amazingly versatile fish.

-First-class rail, or...

It's very good for you.

You know what?

-It's pretty good, that, isn't it?

-That is Virgin upper class.

-THEY LAUGH

-It's pretty good, isn't it?

-Now, that is...

I tell you what, it's because it is so fresh.

I think the freshness is what's made that unique.

I think what it needs...

I think it just needs a second opinion, so let me try...

Er, hold on.

If you can, you can buy the fish whole and it stays fresh.

Here it comes. It's a 9.37.

I'm still gutted that you got one point more than me. There you go.

Have a taste of that, girls. You must have tried mackerel?

-Yes.

-Yes.

Do you use much mackerel in the restaurant, Nic?

Not a lot. We did an escabeche with it. You're saying raw.

It was literally cooked in ponzu, a vinegar,

and we served it on rice.

Mackerel, for me, as I was saying earlier as well,

is just one of the best fish. It's beautiful. It's really...

-Chefs love it, but they don't have it in the restaurant. They have it at home.

-Exactly, because it's cheap.

That's why.

And if I'm coming round for dinner, you can definitely leave out the horseradish.

Coming up, I'll be cooking a rib eye steak with deep-fried

onion rings and onion butter for West End star Elaine Paige,

but first, Rick Stein is on the hunt for more of his food heroes,

and today he samples the delights of Ireland.

It's raining, but that's no surprise. 40 shades of green.

It's what makes Ireland what it is, and keeps it rich and lush.

Now, I'm going to see a man called Ken Buggy.

'Ken is a living legend.

'People's eyes light up at the very mention of his name.

'He runs rather an eccentric bed and breakfast. It's a delight.'

BELL RINGS

-'But I wish I hadn't forgotten his name.'

-Hello.

-Oh, hello.

-Are you Frank?

-Pardon? No - are you Ted?

RICK LAUGHS

'The reason I've come to see Ken is for his famous soda bread,

'but more so for the idiosyncratic way he makes it.

'It's such fun.

'It's quick and doesn't require a lot of time or precise measurements.'

And I'm going to put three...

Then we pick up our little strainer,

our teaspoon,

and I'm going to put into this some bicarbonate of soda.

The reason I'm using the strainer is this bicarbonate of soda

-tends to have little lumps in it.

-Right.

We put that aside, and the teaspoon aside,

and we shake it like this.

-Now, you will notice there are lumps here.

-Yeah.

These are the lumpy bits of the bicarbonate of soda, and I'll

leave those aside there, because I'll tell you why in a minute.

And we just give this a little stir.

-And suddenly the phone rings.

-Yeah?

And I stop and go and answer the telephone and I come back

and the first thing I think of is, "Oh, dear -

"did I put the bicarbonate of soda in?"

And I look and I see. "Ooh, yes - I must have."

This is a recipe for me.

I'm as forgetful as that, so there's no question - this is my recipe.

So that's why I leave that there.

And then we get the buttermilk.

-Right.

-Get the buttermilk

from the maidens at the crossroads.

Of course, nowadays you don't have any of those in England any more.

You have no crossroads.

-It's all motorway now, isn't it?

-RICK LAUGHS

So mix it all up...

What's with the cross there, though?

-This is to ensure even baking.

-Right.

So that if you left it out, it would even bake itself.

-No, no, no. That's...

-RICK LAUGHS

No, it's to ensure that each little bit cooks the same amount.

-Evenly, yes.

-It looks nice, too.

And some people put a little twiddly thing in the middle like that.

-Right, so into the oven we pop it.

-Right.

And then we all go and have a pint of Guinness.

He was just like... a one-off, really.

I mean, he's one of those people you meet rarely in your life,

you know, such a nice man, with such a playful sense of humour,

and actually, at the end of all this sort of fun,

he produced a lovely soda bread.

Well, it looks very nice.

CRUNCHING

"Mmm! Yummy," he says.

What, you don't believe I like it?

No, it is yummy.

-It is extremely yummy! It's lovely and crunchy.

-Is it?

-It really is.

-It is good flour.

-I must have done something wrong.

-That's 4.15.

-Thank you.

Are you OK?

Now...

-Thank you very much.

-That's 2.50.

I've been to this farmers' market in Middleton

quite a few times before and it seems to me to be a model farmers' market.

It's small but perfectly formed

and such a high proportion of the stuff being sold here is local.

What I've noticed over the last few years with markets is that

maybe you have three types of markets. You have browsing markets,

you have shopping markets and you have lifestyle markets.

Middleton works because it's a mixture of lifestyle and shopping.

Also because Middleton is such a smashing town,

the people are terribly loyal.

Frank Hederman's stall is a jewel, with every sort of smoked fish you could think of.

When I visited him a couple of years ago, he showed me how to deal

with a whole smoked silver eel, which was utterly delicious.

Slice it very thinly across the surface of the fish...

'He peeled it like a banana

'and then took the thinnest of slices off the fillet. It makes a brilliant first course.'

Now, look at that smoked eel.

Lovely and moist with fat, which all good smoked eel should have.

Bought it from Frank Hederman in Middleton market.

Frank is born to smoke things, but nothing more so than eel.

Do you know what?

I think talking to Frank,

if you can't talk eel, you can't talk about anything else with him.

Because after you start really getting into the eel,

you can talk about love and life

and philosophy and the universe and everything.

But if you can't talk eel, don't bother.

I've never said this before, but filleting things on camera is

very scary, because if anything can go wrong, it certainly will.

But I think Frank would be quite proud of me this time

cos it is coming off very cleanly.

This is for a really good recipe. Seriously.

I like eel either just with horseradish or in a salad with potato

and crispy bacon.

It's lovely. Just cut them about that sort of long

to go in the salad.

This is Ramsay's bacon from Ayrshire.

You can see very easily that there is absolutely no moisture coming

out of that bacon at all.

The potatoes are new.

It's best to use a waxy variety so they hold their shape

when you cut them up.

And now for the dressing.

First of all, a handful of flat leaf parsley,

which I reckon should end up as about a tablespoon of parsley.

That goes in there.

The horseradish really does go well with smoked fish.

We know it goes well with smoked mackerel, but smoked eel as well.

Some vinegar, about a teaspoon or so.

And some cream, about a tablespoon, a bit more perhaps. Some caster sugar.

A good big pinch. Some salt. Similar. A good big pinch.

Just whisk that up and that's it.

Put the potatoes into a bowl and turn them over with a dressing.

This is the sort of fancy food I do like to find

in Ireland. Very Irish, too, with the eel and the potatoes.

I spoon that onto the salad leaves, lamb's lettuce, watercress,

sorrel and rocket and then four or five fillets of eel, and finally

the crispy bacon, which just gives a great textural finish to the dish.

A sprinkle of chives and, of course, a glass of stout.

See, that eel looked delicious until he put horseradish with it.

I'm a big fan of eel myself. It's not everybody's cup of tea.

-Eel, do you like eel?

-You are kidding me.

I went to China once

and I can remember being offered dancing eel or something.

-No, drunken eel.

-Dancing eel?

-Drunken shrimp or drunken eel.

It was disgusting. It was all moving around in the dish. It was like alive.

-You've got steak and onion rings here.

-That's much more my thing.

-How do you like your steak?

-Medium to well.

-Medium to well.

-I don't like it too bloody.

-I'd better get it on first of all.

We'll get this on. Nice hot pan.

-Tom is panicking.

-Hit it.

-Anyway, we've got a bit of oil in here.

I'm going to pan-fry this one for the boys there

-and the girl over there.

-Is that olive oil?

This is a little bit of olive oil.

Beef is going to go in. I'm going to colour that nicely.

I'm going to do these onion rings to go with this with a little

onion butter. This is...

I go on my travels, you see, not as glamorous as you, New Zealand

and all that sort of stuff. Glasgow. That's where I went last week.

Fantastic Glasgow. And I met this guy here.

He brought me something last year.

This is Jack Trotter, aged 11, from Cumbria. This is your onion.

Jack Trotter, who is a big gardening fan.

-And I'm going to use your onion, mate.

-It's a large onion, darling.

I was going to call it a shallot butter, but we'll do deep-fried

onion rings with this one, so we'll do the onion rings quite big.

We'll do that with a nice little onion

and red wine butter to go with it.

-Look at the size of that.

-It's huge.

12 years old and he grew that onion. Fantastic.

Now, on with you, Elaine, while I'm cooking my bit of steak there.

-Medium to well.

-Yes, please.

-1964 was the first time you started on the...

-That's mean.

-..on the theatre.

-I was a child. I was just a child.

-Unbelievable career from 1964. You were 16 then?

-Yes, probably.

-Younger.

-Can you remember what it was like appearing on the stage

-for the first time?

-Yes, it was wonderful, it was so magical.

I remember walking into the theatre.

We used to actually rehearse in the theatre in this show called

Roar Of The Greasepaint: Smell Of The Crowd,

and we actually rehearsed on the stage and I can remember

the atmosphere in the theatre and there was nobody in there.

It was quiet and no audience, and rehearsing, it was just magical.

And then when the audience come in, you can't believe it

because the whole place changes completely and turns into...

-Do you still get that buzz even after...?

-Yes.

-Do you still get the same thing?

-Absolutely.

If you are in this crazy business, I think

it gets into your bones, as it were.

It is a bit like a drug. You can't live without it.

I can't imagine not doing it.

And, of course, the West End, you did Hair, Jesus Christ Superstar.

But it was really... Would you say Evita was the one that really...?

That was the one that changed everything for me, yes. It was.

It turned my life upside down and gave me a career in musical theatre.

Did you know at the time it was going to be such a massive thing?

Did you get that feeling?

I can remember when I first heard the album that Julie Covington played

the role of Evita on.

And I remember then thinking, "Wow, this is something very special

"and very different."

Because we hadn't had musical theatre in that way before,

which was more like opera, really. It was all sung through.

There were no dialogue scenes.

I can remember thinking it was beautifully written

and wonderful music and great lyrics and thinking it was special.

And then I, amazingly, won that part

and I can remember the first day of rehearsal

and Hal Prince directing the very first scene

when we were all meant to be in the cinema, and then it turned,

it morphed into the funeral cortege of Eva, and I can remember then

-when we were rehearsing it thinking...

-"This is something."

"This is different."

You were one of the first people to do a lot of the hit,

particularly the lead role of the hit musicals.

Which then, I suppose, you made musicals known to the masses.

Since then people knew the musical. What I want to say is

you took songs from that and really it was the songs that

-became as big as the musical, if not bigger.

-Well, yes.

Actually what happened for me, I think I was one of the first people

to be able to come out of musical theatre and have a record career.

Was it Memories from Cats and that kind of stuff?

Yes, and I did my first album when I was in Evita

and that was lots of songs from the shows, called Stages,

and that was an unusual situation because up until that point

really, you didn't really have hits coming out of musical theatre.

Pop hits, you know, getting into the top ten.

But of course Don't Cry For Me Argentina was a big hit

and Memory was a big hit and suddenly hits were happening.

I Know Him So Well from Chess. They were all coming out of musical

theatre and having chart success, which was unheard of.

-Great timing for you as well.

-Yes.

I was in the right place at the right time.

Do you think we are going to see that again?

-The music industry has changed so much.

-I don't know.

-It's not looking that way at the moment.

-It's not looking good, is it?

Not in that way, but now what is happening is all retrospective.

It's bands like Queen and so on and so forth using their music

and making musicals of them. It's turned the tables really.

It's the other way round now.

-It's been great for you because your new album is out now.

-Yes.

You've got a mixture of... You've called it after your friends...

It's called Elaine Paige And Friends because a lot of them

are my real friends and it's an album of duets and I wanted

to choose music that was poles apart from musical theatre,

so I've looked at songs from the '70s pretty much and those were

the songs that I was interested in

when I was a young girl growing up and listening to.

-So I rang up Billy Ocean.

-You rang up Billy Ocean. Go on.

-He is a friend.

I worked with him years ago in Denmark Street.

We were kids together. Doing doo-wops on other people's albums and so on.

That's where I met him. Our voices blended quite well together

I thought then.

I thought, "I wonder if it would still be the same now."

I rang him up and said, would he like to do it, and told him

what I was doing. He said yes. Barry Manilow said yes.

John Barrowman said yes. And so it kind of... Then I was on a roll.

I thought, "I've got three, I've only got another nine to go!"

-And you got Sinead O'Connor.

-Sinead O'Connor's on it. Paul Anka.

-Oh, my goodness.

-Johnny Mathis.

-Johnny Mathis.

My mother will be watching this and I remember -

-OUT OF TUNE:

-# Flickers in the sky. #

That's why I went into cooking you see.

# All across the land dawns a brand-new morn

# This comes to pass when a child is born. #

-We used to listen to that all over Christmas.

-Did you really?

-Yes.

If I'd known you before, you could have been on it.

-Possibly not, Elaine.

-Probably not.

But as well as that, you've got your concert,

you are appearing in concert.

Yes, I'm going out on tour after Christmas in February.

If you want all the details, just go to my website.

You can check where I am on what day.

February through March next year. So, no, it's all looking good.

It was much fun to make because I was in New York for three months doing

the album and then I flew to LA to work with Johnny Mathis

and Paul Anka and Neil Sedaka. He's on it.

And LeAnn Rimes of course.

I thought I'd better have a bit of the young country voices on there.

-Sounds good to me.

-This is looking good too.

-Happy with that?

-Yeah.

-As well, you've got your radio show.

-Yes, yes.

Which is going really well, I have to say.

Yes, six years in I'm still doing a radio show which I love.

It means I'm connected to the publique as it were.

I'm loving that. It's great fun.

I shall recap what we've done because I've done it all. It's all been done already.

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

I think it was you doing all the talking.

I've got a steak here. It's still alive that steak.

That's not for you. We've got our shallot butter.

Well, big onion butter.

We've got onion, balsamic vinegar and red wine reduced down

and that sits on the steak

and you have that with your onion rings.

The guys over there can dive into that one.

-Yes. Thank you.

-What I'm going to do is slice our steak.

-Spread the butter all over.

-It looks pretty good.

-That one is all right for you, I think.

-Oh, yes, perfect.

Just. There you go. We'll put that bit on there.

Then you've got this butter.

This is the onion reduced down with red wine,

balsamic vinegar and parsley.

-You basically just allow that to sit in on it.

-And sort of...

-Hopefully that does justice...

-..sink in.

..to little Mr Trotter's onions.

Dive into that. Best of luck... I've cut you a bit there.

-Lovely.

-Best of luck with the new album.

-Thank you very much.

And I won't give up my day job, really.

-This is the kind of food I would need before I go on stage.

-Is it?

-Yes.

Giving me a lot of energy.

You've got the thumbs up over here.

I've got the thumbs up over there.

-Happy with that?

-It's delicious.

I knew I should have stuck to cooking. There you go.

Happy with that? Little kid's onion.

Jack Trotter's onion, see, it's a winner.

Next year I want another one.

And thanks again for that onion, Jack.

If you'd like to try cooking that steak and onion rings

or have a go at any of the recipes you seen on today's show

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

We're not live today so, instead, we're looking back at some of

the great cooking from the Saturday Kitchen recipe book.

Next up, it's Vivek Singh and he's armed with a grouse,

a wok, and a little North Indian inspiration.

Great to have you on the show. What are we cooking? What are we making?

-Well...

-Because you've got everything,

including the kitchen sink, in this place.

-We're doing a karahi-style stir-fry of grouse.

-Right.

Should be relatively straightforward. You see the ingredients here.

We are also serving a hot and sweet pumpkin chutney with it.

For the chutney we've got some pumpkin here.

A couple of dried red chillies, some black onion seeds,

fenugreek seeds, turmeric and red chilli powder.

-Loads of sugar.

-Lots of sugar.

-Yeah.

It is a chutney. It's sweet.

And just to finish it off, there is a touch of dried mango powder.

-But unlike our sort of chutney there's no vinegar in there.

-No.

There isn't any vinegar in it.

OK. Right. First off, what are we cooking?

This lot first. What's first?

I'll start off with the grouse.

I'm just going to use the breast for this.

Grouse bang in season now, the Glorious 12th. 12th of August.

-Best grouse all the way to December really.

-Indeed.

We love our game at The Cinnamon Club.

It is one of the things that we are really well-known for now.

Also you don't see enough game being cooked.

Not just in Indian restaurants, but any restaurant really.

We don't see enough of that going on.

It's like a North-South divide

when it comes to game in Indian cooking.

It's the North...

In Northern India there has been a tradition in the past

of cooking with game. Not so much in the South.

But in the North, yes, there has been.

And it's a tradition that's quickly being lost.

Not quickly, over the last 30 or 40 years,

there has been absolutely no game whatsoever.

So this is my effort to keep in touch with game

and have some recipes going.

-Right, OK.

-Otherwise you forget that side of...

that aspect of Indian cooking.

You've got on the menu at the Cinnamon Club now, a game menu.

Indeed, yes, I've got a five-course tasting menu with game

-and it's going down really well.

-Yes.

Over the years, we've got a bit of a reputation for cooking with game

and people sort of, seem to sort of come back for that, which is great.

-So, anyway, you're just choosing the breast meat, is that right?

-Yes.

Right now, I'm just sort of using the breast meat for this.

It's a quick stir-fry.

But I hate throwing the mince from the leg away,

so what I do in the restaurant is I sort of collect the mince

-and then I cook like a sort of keema, like a game mince.

-Yes.

And then I use it to fill breads with. It's a wonderful sort of...

I love the earthy, musky flavours of game.

-I like grouse, but it's not that popular...?

-No.

It's a fabulous piece of meat

and it's probably the best of all of the game for me, personally.

-But it's not everyone's cup of tea.

-No.

Anyway, so we've got our grouse here, so what's next?

You've portioned that up. You need to get this on, don't you? This...

-Yes. Have you got the pumpkin ready?

-Yes.

You need to pay attention on this one, because this is fantastic.

Yes, you've got to get it right. What I'm going to do is, I'm going to...

use a little bit of the fenugreek seeds and the...

..and the black onion seeds.

This pumpkin, you could use it with any dish, really,

couldn't you, this chutney?

You serve it with any dish, this chutney?

You could use it as a filling for sandwiches,

you could just have it with paratha, use it as a vegetarian alternative.

-Yeah.

-It's wonderful as a filling for sandwiches, to perk up naans.

So, where do you want our pumpkin, then? In here?

Yes, let's just put the pumpkin in there.

So, in there we've got a bit of chilli... What have we got in there?

-I missed that.

-Black onion seeds and fenugreek seeds. Just a touch.

-Fenugreek has a sort of slightly bitter...

-Yes.

-..flavour, but it's incredibly...

-OK, that's going to go in there.

Ooh.

Next, onions. Use a lot in Indian cooking. Lots of onions.

Lots of onions. I've got that... I'm just going to start...

I noticed you added your spices slightly later.

-I started off with... whole spices.

-OK.

And the trick with spices is,

if you're using them whole then you add them at the beginning of...

So, it goes straight into the oil.

But you're going to toast some of the spices off in separate pan

-and use that almost like a seasoning.

-Indeed.

And I'm using coriander and cumin in ground form

as well as red chilli powder.

But I'm also going to use some of the spice mix

-and I'm going to use a sort of crushed form.

-We dry fry these?

It's just dry roasted, so you can see the smell of... It starts to pop.

And I like it coarse. I don't like it too...

-So, you just literally lightly crush those?

-Yes.

-It's just toasted lightly.

-The smell is just... Ooh!

Have a smell of that.

Uhh!

-There you go.

-Wow!

-It smells absolutely...

It's that little bit of cinnamon and everything else in there.

-I'll bring it over.

-That's enough now.

-Do you want it back?

-Yes, I do!

There you go.

James, you're going to come back and do the ginger and garlic.

So, you are going to use that as a little seasoning?

Yes, I'll just use it as a finishing spice.

I love the fact that it's not totally ground, so you get...

..you get not just the flavours and the taste of it,

-but also the texture.

-OK.

Right, tomato - you just chop there. No...

No skin removed, just as it is?

-The whole lot?

-No need to take the skin off.

We've got something here, what is this?

Where does that go? Or have you forgotten?

That's going to go into the onions. No, I haven't!

That's going to go into the onions.

-Bit of red chilli powder and turmeric into the pumpkin pickle.

-Yes.

-I've added the salt.

-Sugar?

-A fair bit of...

-sugar into it.

-Yes.

And this is where it starts to go in a chutney.

So, what's the difference between a chutney and a pickle for you, then?

Well, a pickle is something they do and keep for a long time,

and you do it with ingredients that you don't find throughout the year.

-Right.

-So, you could either sort of cure things in oil

or you could even use acid for it.

So, a chutney you could eat straight away.

-A pickle, you leave.

-Yes. And chutney, you have the choice...

They can be fresh, like a salsa, like coriander and mint.

But also, most chutneys,

if you are using things like tomatoes and stuff,

-you use a lot of sugar and...

-OK.

I've got the tomatoes going in there.

-So, the game goes in literally about two minutes?

-OK.

There is a sink in the back, if you want to wash your hands.

Your mother will be watching. Little bit of...

I've chopped some ginger, a little bit of garlic and some chilli.

You want some ginger in there?

I need a bit of coriander in there.

-Coriander?

-Yes. A tiny bit of coriander.

-It's there.

So, basically, everything you've got in the fridge, really.

And in your cupboard.

-Now, I'm always fascinated about Indian cooking.

-Yes.

Particularly the spices that you have.

-What's the little pot that you carry around with you?

-The karahi.

-Karahi.

Which is all those different spices... The spice pots.

-Oh, you mean the spice rack.

-Yes, what's that called?

It's a little round tin.

It's called a masala dabba. You keep at least...

you know, your basic sort of six or seven regulation spices

that you use very frequently.

But what would be the six that you would pick, really,

if you wanted to get serious into Indian cooking?

If you wanted to get really serious into...

The range is incredible, but if you started off with cumin,

coriander, chilli, a bit of black peppercorn, fennel,

cardamom and cinnamon, I think you would...

-You've done well.

-Is stir-fry a common thing in Indian cookery?

-He's not listening.

-He's not listening.

-I beg your pardon.

Stir-fry, it's not that common in Indian cooking, stir-fries?

-It's something we come across a lot in north India.

-OK.

And you essentially use game or you'd use lean meat,

like chicken breast and things like that.

You are using things like thighs,

-you obviously braise them and that becomes a curry.

-Right.

OK, this is interesting. This stuff.

You can't really find that in a lot of shops.

What's this going in here?

-I'm using dried mango powder.

-Yes.

It's quite easily available in Asian stores, but you also...

But you could use mango pickle.

-I've been told you can buy it in the supermarkets.

-Yeah.

Little do I know.

-Great. So...

-Right, we're nearly there.

-The grouse is ready.

What about these spices here? You just put them in there last-minute?

-I beg your pardon.

-These ones in here.

These ones are just going to go into the...

These are already roasted and I'm using this for texture,

so they just go last-minute.

-And we start off with a...

-Look at that pumpkin.

-Is it how mother made?

-Yes, that's exactly how mother made.

Um... I'd probably cook it a bit longer and let it disintegrate.

While you were watching your mother make plum crumble,

this is what his mother was making.

Yes.

Mine had pots of beef dripping.

There you go.

Right, and it's lovely... It's just so quick, that, really.

That's the key to that. Keep it nice and pink.

It's really, really lean, so you've got to take care not to overcook it.

You can't sort of cook it too much in advance.

You actually don't need to, because you'd be...

Remind us what that is again.

It's a karahi-style stir-fry of grouse

with a hot and sweet pumpkin chutney.

It's as simple as that.

I would say it's as simple as that.

It's just when you get the recipe

and you're printing it off your computer, make sure

you've got lots of paper in there - it's four pages long.

But have a seat over here.

Let's see if it's worth all the effort. Dive into that.

Look at that. I think we should all dive in, look at that.

Dive into that, guys. Taste the pumpkin, because that is just...

-It's incredible. It's incredible.

-It is. It's a beautiful recipe.

I never thought I'd use it on a restaurant menu, but I have.

There you go. Other things you could do,

I suppose venison would be really nice in that.

You could use any kind of game. Partridge is in season.

In a couple of weeks' time, you'll start getting pheasants in.

Pheasants are great for this.

You know, it's quite lean, it cooks really quickly,

-so breast is a great way to use...

-It smells delicious.

So, now you know the difference between a chutney and a pickle.

Don't tell me you don't learn anything on this show.

Now it's time for a classic slice of Keith Floyd

as he travels to Northumbria.

All sensible television programmes start

with a man leaning over the gate, telling you where he is.

We are not a sensible television programme,

but we are prepared to give you some clues.

Cues on clues. Cues on clues.

First, this land was invaded by these fellows.

The punks.

They were swiftly followed by all those chaps who invented tea.

Asterix the Gaul and his men.

The Vikings. Then... Oops! Good job he doesn't play for England.

Then swiftly preceded...succeeded...

The ears have dropped off but, look, there's no point in mucking about.

Who do you think wore these?

Not the Visigoths, they were called the Border Reivers.

Men of bloodcurdling dances, yells, yelps and healthy appetites.

So, you know where we are, don't you? North Korea.

# The fells are alive

# With the sound of curlews. #

This is absurd, isn't it?

I mean, just so you can get what the director called a sense of place,

I have to stand here on this blasted heath on these Northumberland fells

so you can see the beautiful view,

when all I've got to do is, quite simply, love, he says,

cook up a little something of Roman influence,

you know, to impress the visiting professor of Roman archaeology,

Hadrian's Wall, gastronomy and Northumberland history.

Very simple, isn't it?

And that lot, you, are all staying there on your little tripods,

under umbrellas.

Just dismantle the whole lot. Dismantle the whole lot.

Come here and, you know, pay some attention to me.

Thank you very much indeed.

Now, then, the real purpose of this little culinary exercise is to,

as I say, interpret what the Romans might have eaten, what, 2,000...

How many thousand years ago? ..several thousand years ago

when they were building this wall around the place.

I reckon they'd have eaten quite a lot of pig.

So, I've got a piece of pig here

which I'm going to cut up into little cubes.

Now, I want you to really believe and understand...

I don't complain as a rule, but it IS very cold, it IS raining,

I HAVE got a temperature.

Richard might have to wipe his lens off

and empty his mind from time to time, because the rain is coming down.

So, I've got pieces of pork, I've got bits of carrot.

I reckon the Romans had...

Sorry about all this, but this is real life stuff.

Richard, this is my programme.

I mean, they all know what a carrot looks like. OK.

I am chopping carrots and onions... You don't need to look at the onion.

They know what an onion is.

..in this appalling, trying to make this sort of Roman-type meal.

So, I won't do all those together.

I've got to chop up some garlic, because it was the Romans, after all,

who brought garlic to this place. I've got all those things together.

I need some parsley, because they were great green herb users,

the Romans.

And also, of course, what all history

and all wars have always been about have been spices and things.

Even in Grecian-Roman times, they were squabbling over it.

Well, they are going to squabble over these.

Cumin seeds, ginger, marjoram,

thyme, dill and stuff like that is a typical selection of Roman herbs.

I mean, they had more herbs than Sainsbury's, I can tell you.

Anyway, that goes into my pot.

You've got to remember, like me, these guys were stuck out here,

you know, nothing on the clock but the maker's name,

and if they didn't pickle, preserve or spice their meat, it was...

Well, like this could be, it would be pretty terrible.

Anyway, they also had wine, so they whacked a load of wine

into their pot with these herbs, OK, and spices.

That's what they did and, being Roman soldiers,

before those little signs that are now along the Hadrian's Wall

and the Appian Way and all that saying, "Please keep Britain tidy",

they probably tossed the bottles into the hedge.

In we put our meat, carrots, onions and stuff like that.

And we let that marinate now for about 24 hours.

For about as long as it will take you

to do the first 700 kilometres on the decathlon.

But let me tell you about something else.

In fact, I won't tell you about this.

This was a centurion's Worcester sauce.

This was the centurion's soy sauce.

Walk along the wall and I'll tell you what it is and why I've got it.

Emperor Hadrian was a Spanish gentleman who got the idea

to build the wall from... the Chinese. Of course.

It's a desolate spot, but you can easily imagine the legionnaires

wrapped in their Armani togas under the menacing Northumbrian sky,

munching on roasted dormice stuffed with minced pork and pine cones.

Yum-yum. I think.

But Northumbria, and here we go for complaints from other regions,

must be the most unspoilt and beautiful part of Britain.

Polanski had it absolutely right when he filmed Macbeth...

oops, I mean the Scottish play here.

And this is the home of St Cuthbert and a fine glass of mead.

Here endeth the first travelogue.

That took me seconds to research. Fascinating, interesting, isn't it?

But back to the liquamen.

This is the centurion's Daddies ketchup, tomato sauce,

call it what you will.

He wouldn't have eaten anything without it

because, basically, his food wasn't too good.

I knew I was coming up here, and I made this about three weeks ago.

I've had it marinating, I've had it macerating, is the word, ever since.

It is anchovies, it is sprats, it is marjoram, it's red wine

and it is salt.

It's all boiled up, left to ferment for three or four weeks,

and strain, and there you have it - the centurion sauce.

We ought to brand it, shouldn't we, really?

Floyd's Centurion Sauce. Could be a big hit.

Anyway, you do tend to drop a bit of that into your pork marinade.

And also, because they didn't have sugar in those days,

and this was a bit tangy and a bit pongy,

they used to put in a teaspoonful or two of honey.

That's why honey people are called apiarists.

I think, if I've got my words right. It is a Latin word too, isn't it?

Anyway, there it all is. Richard, close-up on that.

You can feel it, you can smell it, there's the marinade,

there's the pork, the onions, the herbs, the spices and stuff,

it's been in there for about 24 hours.

Now it has to go... Wander round here, however you do it.

It has to go into my typical... upon Wood Mark 4,

or at home, Gas Mark 6, but Wood Mark 4,

it goes into there...

..for... Put the lid on.

Richard, I'm talking to you.

..for about 45 minutes.

Richard, you wipe your lens, I'll blow my nose

and that was a bit too hot.

I know I said Gas Mark 4, I can barely see through the smoke

and the heat here, but I have this guy coming and I can't do it again,

so we'll live with it, OK?

Now, listen...

HE COUGHS Oh, dear, this is ridiculous.

It is ridiculous.

I made a little joke about the Roman soldiers throwing their bottles away

but don't be a prat, don't listen to me,

please don't throw your bottles into the hedges, OK?

OK, Richard, back on the pot.

'We're not proud on this programme.

'If we need an expert on, say, the Romans,

'then the director, sparing no thought for himself,

'goes straight to the nearest pub and finds one.

'Hence Donald McFarlane.'

Donald, what did the Romans...?

I feel a bit like John Cleese here. What did the Romans do for us?

What did they do when they were here?

OK, I think the first thing is,

can you imagine the culture shock to the locals. I mean, look around you.

The locals, the Brigante, the Votadini, the Selgovae,

would live on the tops of these hills in small tribal...

-These are people or birds?

-People. In this instance, yes, that's right.

Their quite primitive lifestyle -

they would probably roast an oxen and everyone would partake of that.

What you had when the Romans arrived is a very highly civilised nation,

even by our standards.

They introduced a disciplined system of society

and along with that, which is the reason why we're here,

is they introduced foods, commodities,

which the locals didn't have at all,

like turnip, like cabbage, like lettuce, like herbs.

Name a herb, the Romans will have brought it here, as spice.

You are telling me that the British cabbage

-was invented by some centurions?

-Brought by the Romans, yes.

-That's outrageous.

I tell you what, if I don't serve this, using, of course,

the standard issue Imperial Roman utensils,

it is going to be cooked to a frazzle.

Listen, we had all the Romans and we had all them,

but what other influences have stormed onto Northumberland?

Yes, well, following the Roman withdrawal from Britain,

the Anglo-Saxons came into the ascendancy,

again for about another 400 years.

I mean, as a Roman historian, you are clearly second to none

-but what do you think of my dish?

-I think it's interesting.

I think you probably recaptured...

the flavour... of yesteryear quite well.

No, it's not bad, actually.

I think it's got that rough, coarse sauce...

If you don't mind me saying?

-My dear fellow, feel free to be edited!

-Yes!

..which I believe, sitting here for probably three hours,

trying to work my way through this,

this rough sauce would be exactly, I'm sure, as they would produce it.

The liquamen, I feel, is adding nothing.

I know, but I must tell you what,

if I saw one of those posters in Rome that said, "Caesar needs you!"

and this was the kind of food you got when you joined up,

there's no way I'd go!

I think we've got to ask the question, why did they withdraw!

GENTLE MUSIC PLAYS

FLOYD HUMS ALONG

This music is incredible. Rock on, Robert.

But, you know, duty calls and it's back to the commentary.

So here we are, then, on the good ship Radiant Way,

putting out to sea from Seahouses,

a bit like the owl and the pussycat,

except we ain't got a five pound note.

Now, all cooking of the real kind

depends on first-class sup.

Anybody can go to the supermarket and buy a packet of frozen fish,

but if you've got real B, dot-dot-dot, with an S on the end,

you go to where it's really happening, which is, you know,

waves with teeth like bananas, tails like water, all that business.

In case, because you know what fishermen are like, don't you?

The one that got away was that big.

When you actually go fishing, they haven't caught anything,

I brought a few mussels from Seahorses

or Seahouses or whatever it's called,

just to cook for the crew, when in fact they've been quite the boys.

They've caught a few things, so I'm going to prepare a dish

that's going to be called Light Of The Radiant Way.

Which is, this is our nautical dish of the day,

panache of fish the Radiant Way. Same as the boat, get it?

We've got a few whiting, we've got a few haddocks,

we've got some little lemon soles,

we've got some cod, we've got some prawns,

and we've got some codlings.

So, take your shopping basket, couple of whitings,

couple of haddocks...

I'm not joking, my little gastronauts,

this is unbelievably bad, it really is.

A bit of...one of these little things here.

Very slippery, in you go.

This is your shopping basket. This is shopping on the ninth parallel, OK?

A little codling.

And something, especially if it's OK to you...

I mean, no, actually, seriously, don't laugh,

every time you have a fish meal,

what I'm doing now is what they do every day of the week,

to bring you the fish. So don't joke about it.

I mean, it's fun, I know, for us but this is how they really work, OK?

So, out of this lot, I'm going to dedicate a dish to this ship,

the Radiant Way.

Richard, come into the kitchen. If we can get back.

To recap on the whole thing, Richard, and stay with me,

I know you're not used to being on boats.

We have my little fresh codling, OK, down here.

My little whiting, my little haddock,

my little langoustines, my little prawns,

the mussels I brought with me.

A bit of parsley and some cream and not really very much else.

But while I fried those fillets of the freshest fish you can imagine

in a little butter on the pan, at the same time I made,

as every little good little cookette in the world knows,

a simple white sauce, butter and flour filled up with milk,

a few onions, bay leaf, bit of parsley and stuff

to make a basic white sauce, OK?

So I did that while I was fiddling about

because this is the magic of...magic.

At the same time, from Seahouses I got some of these brilliant

mussels and merely poached them... Sorry about this.

..merely poached them in about a quarter of a pint of water,

so that they opened.

Didn't overcook them because they're succulent and nice. And to make...

Because I want to get a really good fishy flavour to the ultimate

sauce of this dish. Now, Richard, this is the tricky bit.

OK, we have got to get some of this juice from the mussels

into the white sauce, just to give it a fishy flavour, and stir that in.

So we've now got a fundamental white sauce

with a fishy flavour which is quite nice.

If I may now...

Do you know, I have to tell you, I am really tired.

We do take these things, in a way, pretty seriously.

I know you all love me rolling about on the ship and trying...

..and just simply cooking things, but there aren't, I can promise you,

17 home economists behind me doing all this.

Our little fillets are sort of ready.

The point about this kind of dish is it shows

that you do not need to go to night school to get your CSE in cooking.

Freshness is everything that counts.

Simplicity, application,

and if I can do it in, quite frankly, a space that

my arms will not stretch out into, any of you can do

all of this kind of thing in the wonderful comfort of your home.

Right, I've got a few tasks to do.

For my parsley sauce, very freshly chopped parsley, OK?

We all know what that is. Excuse all this muddle up of the pots.

Stay with it, Richard, you're doing very, very well.

I will buy you a large one when and if ever we get ashore.

Strain... Stay with it, dear boy, I can see you wobbling.

Strain the white sauce of all the lumps into the parsley there...

..which is quite good, discarding then,

as you can now see, the little flavourings I put in, the carrot,

the onion, the mushrooms and stuff like that, to make that brilliant.

Put that into the sink.

Stir that in. That is really real.

It's very, very good.

I want, because this is for the captain

and for one of my very good friends, Mr Swallow,

here on the Radiant Way, I want to make this really rich

and luxurious, so I will add a little cream to the sauce, OK?

And put that gently on the gas over there, to cook away,

while... and here we come to the tricky bit...

Put my couple of little fillets here on this lovely white plate,

simplicity itself,

the little langoustines which I've just tailed and headed

and split down the middle. Like that. OK?

A few fillets of fish and then some of my little mussels.

I think, one way or another...

..this has got to be the sort of fishy version

of Northumbria on a plate.

You know, we are working in those absurd conditions -

nothing on the clock but the maker's name and all that kind of stuff.

I think now my sauce is warm, the flavour has gone through the thing.

And, watch closely... Well, don't watch closely,

but just admire the steadiness of my hand under these absurd conditions.

Now, I can't put that down, that's very difficult.

I think, you know, fresh fish, Floyd, Northumberland,

there it is on a plate. I think it's brilliant.

How great to see the man in action.

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

Instead, we are looking back at some truly fantastic recipes

from the Saturday Kitchen back catalogue.

Still to come on today's Best Bites,

Michael Caines had been practising, but would Sophie Grigson

get a better time? Find out in

the Saturday Kitchen Omelette Challenge a little later on.

Direct from his Parisian restaurant,

Stephane Reynaud is at the hobs, cooking pork fillet.

He gives the pork a twist by stir-frying it

and creating a delicious sweet and sour sauce.

And Freddie Flintoff faced his Food Heaven or Food Hell.

Will he get his Food Heaven? Fishfingers

with my home-made posh haddock fishfingers, chips,

beans and tartar sauce, or would he get his dreaded Food Hell?

Chicken, with a harissa chicken and potato stew

with herb chickpea salad.

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

When the Eastern European whirlwind Silvena Rowe comes to the studio,

you know you're in for a tasty treat, and here she is,

introducing us to the world of pomegranate molasses.

-Good to have you on the show.

-Kiss. Or kisses, shall I say?

I called you a man at the top of the show, didn't I?

Yes, but first things first, have you been faithful to me on the show?

I've been away, it's been summer, have you been faithful to me?

-Only on air, I'm interested.

-Yes, I have, yes.

That's it, I can now cook and sing!

Go on, just get your duck cooked! What are you doing?

We are doing today is actually pomegranate glazed duck,

with a little bit of honey on it.

I am going to make the most delicious, crunchy,

very seasonal pilaf that I'm using cracked wheat or bulgur wheat

with some chickpeas, sour cherries, pomegranate

and delicious, crunchy pistachio nut.

-So we are going to do our glaze first of all, aren't we?

-Yes.

Now, it's going to be a little bit dramatic,

but then again, what else do you expect from me?

I wouldn't expect anything less. So duck, good, in season at the moment?

Yes, absolutely. You know, the hunting season is starting.

-The what?

-Hunting season. You know how it is.

Basically, a little bowl here. Pomegranate molasses.

This is marvellous stuff. I live on this stuff.

I mean, this is just so gorgeous, this is a reduced pomegranate juice.

Yes, it has sugar, but basically, if you do it at home,

you don't have to put the sugar. So, a little bit of honey in there.

Now, this pomegranate used a lot in Middle Eastern food?

Yes, Middle Eastern and Central Asian food as well.

-It's quite strong, isn't it?

-Very strong, but you can actually drink it

as well, like a cordial, for example.

So it's basically a reduction of the pomegranate?

Yes, and you can get extractions as well, various extractions.

-It's getting very common now.

-So what spices have you put in there?

-This is caraway.

-This is what we do at Baltic.

This is a dish from Baltic and one of our best-selling dishes.

Caraway works a lot better than cumin, for example.

-You mention Baltic. You've taken over the reins there.

-Yep.

12 guys in the kitchen?

12 Polish man, not any men, Polish men, you know?

They're not as agreeable as you British, you know?

Really! THEY LAUGH

Right, dramatics.

OK. Place it down.

Really, what we want to do is to brown it, crispen it.

At home, please don't use fingers.

-Do you want me to look after that for you?

-Let me wash my hands.

I will look after that for you.

-So, basically just crisping up the skin, yeah?

-We want to seal it, really.

I don't know, I believe in that kind of sealing it.

I know it's nothing to do with the juice or the cooking itself,

but I want to crispen it, really.

If you have an extractor at home, it's going to be perfectly fine.

Then it goes into the oven for about eight to ten minutes,

depending on how well you like it. I like it quite medium.

-You want to take it out and put it onto a different tray?

-Absolutely.

Because the juices are very caramelising and basically...

-So, there's your duck.

-Yeah.

-Nice colour on there.

-Yeah, perfect.

-I'll put that straight in.

-Exactly.

So what we're going to do now,

what I'll do meanwhile, is actually get on with my pilaf.

My stock goes into hot pan.

-This one's ready.

-Oh, excellent.

Let it rest, that would be great.

So what we're using here, James,

right here, I'm using cracked wheat.

This is the coarsest.

They come in fine, medium course and this is the bulgur wheat.

It is actually quite coarse.

So you see it's quite chunky and I really quite like it like that.

So it goes in here. It cooks very quickly.

It cooks about ten minutes and it's done.

I've got some here I prepared earlier.

Bulgur wheat, it's much better for us than couscous,

more nutritious than couscous and rice.

Yes, it is very rich in fibre

so basically in regard to the book I wrote,

the Genesis Breast Cancer Prevention Book,

it's excellent because it has wonderful fibre qualities.

I've eliminated all white stuff.

No white pasta. No white rice.

I'm into real rustic foods like Mama used to make.

What we're doing here, you're cutting my onions.

I'm going to get the oil going on here.

You mentioned the book and bits and pieces.

-This is for Breast Cancer Awareness Month?

-Yes, it is, it is.

The Genesis charity is the only charity, actually,

that concentrates its efforts and its funds on prevention.

And you know what?

Prevention actually saves you the labour of being sick.

It's been found that pomegranate has got sort of the cancer beating...

-Antioxidants.

-Yeah.

Pomegranates, berries, cherries have tremendous amounts of antioxidants.

This is part of the food we do at Baltic as well.

We do, actually, real healthy, real rustic food.

For example, I will give you two words - B and B. Berries and beans.

Beans have tremendous amounts...

beans and pulses have tremendous amount of antioxidants as well.

What beans do, if you eat them twice a week,

they reduce the possibility of breast cancer by 25%.

So I'm using a different pulse. I'm using chickpeas.

This is why you've got one nail.

-Everybody should be doing this.

-Yes.

Statistically, one woman in ten in Britain has breast cancer.

A loss, isn't it?

So it's just to bring awareness, to remind us about that. Onions gone in.

I'm not putting any garlic because I want the flavour

from the cherries, from the pomegranate out of here.

Marie, this is for you. We're going to do this for you separate

because I know you don't eat meat.

Yes. Right, so, can you chop my cherries for me, please?

-Chop the cherries. I can do that.

-While I'm talking to you.

You know how it is. I have to make you work.

I'm a woman, after all, I'm bossy.

So we don't actually get situations like in the beginning of the hour.

I'd never have guessed.

You make my job so easy. Chickpeas going in now.

What I'm going to do now,

I'm going to continue with my theme of the pomegranate.

So the pomegranate goes in here. A little bit, not too much.

And thank you, the cherries are going in.

I'm going to cook it to the stage where the cherries become

very mellow, very gooey, they actually begin to melt.

Those are tremendous quality cherries.

-They are sold almost everywhere nowadays.

-Yeah.

If you don't have cherries, use sultanas, use any berries,

use raisins, anything you like.

What is very good for you also is cranberries,

especially now with the season coming up.

Yep. So I'm going...

One thing that's great in couscous as well as bulgur wheat is mint.

I've got some mint and parsley here. Chop it up.

So what I'm doing now

is actually adding my cooked in vegetable stock bulgur wheat

into here.

So tell us a little bit about this film, then.

-I mentioned it at the top.

-Oh, yeah.

I did the food,

-you know I'm the leading expert on Russian food in Britain?

-Are you?

-David Cronenberg decided to do a film, Russian Mafia in the UK.

-Right.

So the film is with Viggo Mortensen, Naomi Watts and Vincent Cassel.