0:00:02 > 0:00:05The chefs are ready and so am I. This is Saturday Kitchen Best Bites.
0:00:25 > 0:00:29Welcome to the show. We've got a great line-up of hungry celebrity guests,
0:00:29 > 0:00:31including Ade Edmondson and Emma Forbes,
0:00:31 > 0:00:34ready to be fed by some great chefs this morning.
0:00:34 > 0:00:36Galton Blackiston roasts Gressingham duck
0:00:36 > 0:00:40with wilted watercress and serves it with a mousse of butternut squash
0:00:40 > 0:00:41and bigarade sauce.
0:00:41 > 0:00:45Jose Pizarro brings his unique touch of Spanish flair to the studio
0:00:45 > 0:00:47and cooks sea bass. He pan fries it,
0:00:47 > 0:00:49and serves it with sauteed wild mushrooms,
0:00:49 > 0:00:51sage and crispy Serrano ham.
0:00:51 > 0:00:55We look at the first time Bryn Williams came to the Saturday Kitchen hobs.
0:00:55 > 0:00:57He seared tuna, made an avocado puree,
0:00:57 > 0:01:00and serves it all with a radish and apple salad.
0:01:00 > 0:01:03And Emma Forbes faced her food heaven or food hell.
0:01:03 > 0:01:06Would she get her food heaven - blueberries -
0:01:06 > 0:01:09with my home-made blueberry pie with custard and clotted cream
0:01:09 > 0:01:10or would she get her food hell - lamb -
0:01:10 > 0:01:12with my mozzarella-stuffed lamb chops
0:01:12 > 0:01:14with artichoke ragout?
0:01:14 > 0:01:17You can find out what she gets at the end of the show.
0:01:17 > 0:01:20But first, Hairy Biker Si King gets all cheffy
0:01:20 > 0:01:21with some venison.
0:01:21 > 0:01:23What are you cooking, Si?
0:01:23 > 0:01:25Well, we're going to cook a loin of venison
0:01:25 > 0:01:28with some blackcurrant and sloe gin glaze
0:01:28 > 0:01:31on a clapshot -
0:01:31 > 0:01:32that's easy for me to say - rosti
0:01:32 > 0:01:35and with some parsnip crisps.
0:01:35 > 0:01:39- Which is a bit fancy, I hear you say.- Bit poncy for you.- It is.
0:01:39 > 0:01:41You wouldn't let us do a stew, though.
0:01:41 > 0:01:45Right, I'm going to do our rosti. Tell us a bit about this venison.
0:01:45 > 0:01:49OK, loin of venison. Venison is a great sustainable meat.
0:01:49 > 0:01:51I know "sustainable" is a word everybody uses just now.
0:01:51 > 0:01:53But it really is great.
0:01:53 > 0:01:55It's a good time to eat venison,
0:01:55 > 0:01:57because it's starting to put its fat on for the winter.
0:01:57 > 0:02:01There's plenty of water about, so the meat's just really good.
0:02:01 > 0:02:04Now, what we're going to do is...
0:02:04 > 0:02:06Maybe about an inch and a half thick.
0:02:06 > 0:02:08- There's several types of venison. - There is.
0:02:08 > 0:02:12- The roe and...- There's roe, red and fallow.
0:02:12 > 0:02:15And this looks like, by the size of the meat, roe deer.
0:02:15 > 0:02:17Bambi! >
0:02:17 > 0:02:19Yes, it is!
0:02:19 > 0:02:21Closely related to Walt.
0:02:21 > 0:02:24So, now, we're going to cut these like that.
0:02:24 > 0:02:28Every time I come on the show, I seem to be wrapping things in bacon.
0:02:28 > 0:02:31Guess what? Now is no exception.
0:02:31 > 0:02:34To keep the venison moist,
0:02:34 > 0:02:36what we're going to do is
0:02:36 > 0:02:38we're going to wrap that lovely loin
0:02:38 > 0:02:40in some bacon, like that.
0:02:40 > 0:02:44Now, this is streaky smoked bacon.
0:02:44 > 0:02:46And what you do is,
0:02:46 > 0:02:48because you want that to be as thin as you can get it...
0:02:48 > 0:02:52With the back of your knife, just pull your knife across
0:02:52 > 0:02:54the bacon rasher.
0:02:54 > 0:02:57Take your little nugget...
0:02:57 > 0:03:00It's best to use dry-cured bacon, isn't it?
0:03:00 > 0:03:01Yes, cos you don't want it wet.
0:03:01 > 0:03:03You don't want that horribleness going on.
0:03:03 > 0:03:06What happens is, it fulfils two purposes.
0:03:06 > 0:03:08First of all, there's a flavour issue with this,
0:03:08 > 0:03:12but also, there is... It keeps it really moist.
0:03:12 > 0:03:15OK, now, for your clapshot,
0:03:15 > 0:03:17I've got the...
0:03:17 > 0:03:19neeps and the tatties - the turnips and the potatoes -
0:03:19 > 0:03:21- and the carrots in here.- Yes.
0:03:21 > 0:03:23Some butter to bind it.
0:03:23 > 0:03:26Traditionally, all clapshot is
0:03:26 > 0:03:30is root vegetables mixed and served traditionally with haggis.
0:03:30 > 0:03:32It's a fabulous recipe.
0:03:32 > 0:03:33Lots of seasoning.
0:03:33 > 0:03:36Now, these little lovelies - look -
0:03:36 > 0:03:39are chef's rings.
0:03:39 > 0:03:41Little chef's rings. Now, you oil the ring.
0:03:41 > 0:03:44Now, the reason for that is you don't want your clapshot
0:03:44 > 0:03:47- to stick to the inside of your oiled ring. - SNIGGERING
0:03:47 > 0:03:50So there's nothing like a good oiled ring!
0:03:50 > 0:03:52There we are.
0:03:52 > 0:03:55- There we go.- There's your mixture.
0:03:55 > 0:03:57Smashing. Thank you very much.
0:03:57 > 0:03:59They go into a pan. Little bit of oil in.
0:03:59 > 0:04:01Do you want me to get that in there?
0:04:01 > 0:04:02Smashing. Thank you.
0:04:02 > 0:04:04Little bit of oil.
0:04:04 > 0:04:06Now, all you do...
0:04:06 > 0:04:09I haven't followed any of this - go back to the beginning again!
0:04:09 > 0:04:12Keep up, Griff! Come on, man!
0:04:12 > 0:04:14I drifted off there!
0:04:14 > 0:04:16What are you trying to say?!
0:04:16 > 0:04:19Clapshot - is that a Scottish dish, then?
0:04:19 > 0:04:21It is.
0:04:21 > 0:04:23It's traditionally served with haggis.
0:04:23 > 0:04:25So what you have is clapshot,
0:04:25 > 0:04:27which is root vegetables, which is...
0:04:27 > 0:04:29I'm cooking it, by the way!
0:04:29 > 0:04:31On you go!
0:04:31 > 0:04:34- ..carrot and turnip and...- I see.
0:04:34 > 0:04:37All the things those Scottish people eat.
0:04:37 > 0:04:40Well, everybody eats it. I'm not Scottish.
0:04:40 > 0:04:42Rosti is a Swiss term, isn't it?
0:04:42 > 0:04:43- Yes.- Right.
0:04:43 > 0:04:46Fusion food again!
0:04:46 > 0:04:47It's a bit of a fusion going on!
0:04:47 > 0:04:50Two mountainous countries in one dish!
0:04:50 > 0:04:54Yes, it's an eclectic mix of loveliness.
0:04:54 > 0:04:55I get it. OK.
0:04:55 > 0:04:56An eclectic mix.
0:04:56 > 0:04:58I'm going to throw a spanner in the works here
0:04:58 > 0:05:01and say that game...
0:05:01 > 0:05:03For goodness' sake!
0:05:03 > 0:05:05- ..game is normally served with game chips.- Very true.
0:05:05 > 0:05:08Which are these things I'll show you in a minute.
0:05:08 > 0:05:10Now, traditionally, you could do roast chicken with this.
0:05:10 > 0:05:13Game chips, you'd have to use one of these mandoline things here.
0:05:13 > 0:05:15- They're good, those. - Which are great,
0:05:15 > 0:05:17cos it takes all your finger ends off.
0:05:17 > 0:05:20George Formby was good with one of them, wasn't he?
0:05:20 > 0:05:21LAUGHTER
0:05:21 > 0:05:24DAVE MYERS: His little mandoline!
0:05:24 > 0:05:27But the idea is, what you do is you get this right
0:05:27 > 0:05:31and you can make little game chips.
0:05:31 > 0:05:33Little gaufrettes, and you fry these off.
0:05:33 > 0:05:36Basically, I'm just going one way and the other.
0:05:36 > 0:05:38- Is that potato you're doing?- Yes.
0:05:38 > 0:05:41- So, basically, these are crisps? - They are.
0:05:41 > 0:05:43They're crisps, but they always used to be served
0:05:43 > 0:05:45with roast chicken when I was at college,
0:05:45 > 0:05:48bread sauce, and sausages wrapped in bacon.
0:05:48 > 0:05:51I need that mandoline, don't I? Got to do these parsnip things.
0:05:51 > 0:05:53Do the parsnip crisps as well.
0:05:53 > 0:05:55We'll have an eclectic mix of loveliness.
0:05:55 > 0:05:57Your chips and the parsnip chips.
0:05:57 > 0:05:59I like pizza and chips myself.
0:05:59 > 0:06:02- Will we turn those over? - No, they're not done yet.
0:06:02 > 0:06:03Right, parsnip chips.
0:06:03 > 0:06:06Now, the good thing about this rosti thing
0:06:06 > 0:06:08is you just slide a little, you know,
0:06:08 > 0:06:11a little fish-slice or something over the top of it,
0:06:11 > 0:06:14underneath it, and then just flip it over, like that.
0:06:14 > 0:06:17What have you been doing in the summer, you two - filming?
0:06:17 > 0:06:20Having a nice time, really. I took me clothes off in Corsica.
0:06:20 > 0:06:23Then we went to Singapore with you.
0:06:23 > 0:06:25We did go to Singapore.
0:06:25 > 0:06:27You've never seen a man drink so much!
0:06:27 > 0:06:30Martin - by heck, he can cook,
0:06:30 > 0:06:32but by heck, he can sup it!
0:06:32 > 0:06:34I tell you what...
0:06:34 > 0:06:36You should see the Singapore Sling!
0:06:36 > 0:06:38It was the sling I was worried about -
0:06:38 > 0:06:40Singapore just happened to be there.
0:06:40 > 0:06:41You chefs!
0:06:41 > 0:06:44You just spend your entire time travelling the world!
0:06:44 > 0:06:46Don't tell anybody, Griff!
0:06:46 > 0:06:49I go to media studies courses and people say,
0:06:49 > 0:06:51"I want to get into television."
0:06:51 > 0:06:53And they talk about how they're going to study to be an editor.
0:06:53 > 0:06:56They don't want to do that - they want to learn how to be a chef!
0:06:56 > 0:06:59What do you go to those for? That's daft!
0:06:59 > 0:07:02We had a line-up you couldn't write in a Hollywood script.
0:07:02 > 0:07:05We had these two, myself, Ray Mears and the Teletubbies.
0:07:05 > 0:07:07ALL LAUGH
0:07:07 > 0:07:10We're not going to go into what happened with Dipsy and Laa-Laa.
0:07:10 > 0:07:14- We'll move swiftly on.- Don't tell me, you bumped into Rick Stein
0:07:14 > 0:07:17on his way home from the Galapagos Islands,
0:07:17 > 0:07:20where he'd been cooking up an iguana!
0:07:20 > 0:07:22Are we going to take these off now?
0:07:22 > 0:07:24No, not yet. They're not cooked.
0:07:24 > 0:07:26We'll not be a minute, though.
0:07:26 > 0:07:28So...where's me plate?
0:07:28 > 0:07:30Right.
0:07:30 > 0:07:31So...
0:07:31 > 0:07:33I think they're about ready now.
0:07:33 > 0:07:35I was just being particular.
0:07:35 > 0:07:36I'll take these out.
0:07:36 > 0:07:38So, there's our rosti.
0:07:38 > 0:07:40And you just do that, like that.
0:07:40 > 0:07:42Look at that!
0:07:44 > 0:07:45- Sauce on?- Yeah.
0:07:45 > 0:07:47- There you go.- Thanks, mate.
0:07:47 > 0:07:51Now, to deglaze the pan that we've cooked the venison in...
0:07:51 > 0:07:53- Where are you going, you?!- Here! - All right, then.
0:07:53 > 0:07:54..you put...
0:07:54 > 0:07:56some chicken stock...
0:07:57 > 0:07:59- Argh!- It's hot, that.
0:07:59 > 0:08:01- Swap this round. Stay there. - I'll stay here.
0:08:01 > 0:08:04And then we put some blackcurrants...
0:08:04 > 0:08:06Blackberries, I mean, even!
0:08:06 > 0:08:08You could have blackcurrants if you want!
0:08:08 > 0:08:10But this is blackberries.
0:08:10 > 0:08:12Now, what's good about this is you can go and pick them,
0:08:12 > 0:08:15and it's nice picking your own food. I like it.
0:08:15 > 0:08:18Now, the good thing about this... Look.
0:08:18 > 0:08:20This is sloe gin.
0:08:20 > 0:08:23I have a very close mate of mine who makes his own.
0:08:23 > 0:08:26- Dave Myers, over there.- Every year.
0:08:26 > 0:08:27I've done it this year already.
0:08:27 > 0:08:30September, October, when the sloes are just ripe.
0:08:30 > 0:08:32Go to the Lakes, get a couple of bucketfuls.
0:08:32 > 0:08:34You've got to prick each berry, though.
0:08:34 > 0:08:37So, prick it, put it in a demijohn, caster sugar, gin.
0:08:37 > 0:08:40Turn it every other day
0:08:40 > 0:08:42and by Christmas, it's perfect.
0:08:42 > 0:08:44- It's lush.- It is lush.
0:08:44 > 0:08:46It'll be Christmas by the time we finish this dish!
0:08:46 > 0:08:49- Just get the stuff in! - Oh, there's no need to be rude!
0:08:49 > 0:08:51Here I am...you invite us on...
0:08:51 > 0:08:54What we do is we put some sloe gin in.
0:08:54 > 0:08:56There we are.
0:08:56 > 0:08:58About a tablespoonful.
0:08:58 > 0:09:00Or more if you're from the North.
0:09:00 > 0:09:03And what happens
0:09:03 > 0:09:06is you just break those strawberries up slightly.
0:09:06 > 0:09:08- Strawberries?!- Oh, man!
0:09:08 > 0:09:10It's blackcurrant!
0:09:10 > 0:09:13I know it's blackcurrant. You don't.
0:09:13 > 0:09:16- It's blackBERRIES! - It's seasonal!
0:09:16 > 0:09:18It's seasonal. It's blackberries.
0:09:18 > 0:09:21Anyway, anything beginning with "black", it's in the pan.
0:09:21 > 0:09:24It'll be venison with a kiwi fruit coulis!
0:09:24 > 0:09:27It's the abuse when I was little, I'm sure.
0:09:27 > 0:09:29LAUGHTER
0:09:30 > 0:09:32All that time
0:09:32 > 0:09:34spent in rock concerts.
0:09:34 > 0:09:37- Right, now...- Are we going to get it on the plate?- We are.
0:09:37 > 0:09:39You worried now?
0:09:39 > 0:09:41So, now, look.
0:09:41 > 0:09:44So now, this is reducing down really quite nicely.
0:09:46 > 0:09:49So we take a lovely spoonful of that...
0:09:49 > 0:09:51- Do you want that?- Yeah, please.
0:09:51 > 0:09:53And we put it over.
0:09:54 > 0:09:57Look at that. That was a prop from Lord Of The Rings, that.
0:09:57 > 0:10:00And we put that over...
0:10:00 > 0:10:03If you missed any of that,
0:10:03 > 0:10:06that was mangetout and some green beans that went in there,
0:10:06 > 0:10:07served with it.
0:10:07 > 0:10:09There we are. Look at that.
0:10:09 > 0:10:12The reason I'm shaking is that pan handle's really hot!
0:10:14 > 0:10:16Chips...
0:10:16 > 0:10:18Now, these are our lovely parsnip crisps
0:10:18 > 0:10:21that we put on the top in a jaunty sort of...
0:10:21 > 0:10:23jaunty sort of chef fashion thing.
0:10:23 > 0:10:25There we are. Look at that.
0:10:25 > 0:10:27You'd never get it to the table -
0:10:27 > 0:10:29- it'd fall over before you got it there.- Remind us what this is.
0:10:29 > 0:10:32It is loin of venison
0:10:32 > 0:10:34with black...berry...
0:10:34 > 0:10:37with blackberry and sloe gin glaze,
0:10:37 > 0:10:41with parsnip crisps and a rosti of clapshot.
0:10:41 > 0:10:43If you follow that, you're better than me.
0:10:43 > 0:10:46- It's on the website. - He's a nice man, really.
0:10:52 > 0:10:54Here we go, right.
0:10:54 > 0:10:56LAUGHTER
0:10:56 > 0:10:59You see? You've knocked... You've broken it already!
0:10:59 > 0:11:01No, I haven't.
0:11:01 > 0:11:02- Looks good.- It's purple.
0:11:02 > 0:11:05- It's supposed to be.- It's what Prince would have for his dinner!
0:11:07 > 0:11:08Was that honestly...?
0:11:08 > 0:11:11You produced this in less time than it takes
0:11:11 > 0:11:13to produce a McDonald's!
0:11:13 > 0:11:15Sorry, I'm not allowed to mention...
0:11:15 > 0:11:17A burger.
0:11:17 > 0:11:19This looks delicious.
0:11:19 > 0:11:21I've just had my pudding, which is confusing.
0:11:21 > 0:11:24Early in the morning, it looks...
0:11:24 > 0:11:25very good.
0:11:25 > 0:11:27- It should be nice and pink on the inside.- It is.
0:11:27 > 0:11:30It IS nice and pink, don't worry about that!
0:11:30 > 0:11:33That's cos it's took less time than a burger!
0:11:33 > 0:11:35It's still got its horns on!
0:11:35 > 0:11:38- I like venison. It's got a bit of flavour.- It's nice.
0:11:38 > 0:11:41Like I was saying, it's a really good time to eat venison just now,
0:11:41 > 0:11:44because it's putting its winter fat on and tastes great.
0:11:44 > 0:11:46- The capshot...- Clapshot.
0:11:46 > 0:11:47Clapshot.
0:11:47 > 0:11:49Think clap...
0:11:49 > 0:11:51- shot.- Right.
0:11:51 > 0:11:54I see. I'm just having a little bit of this rosti.
0:11:55 > 0:11:57What do you think?
0:11:59 > 0:12:00Yes, that's nice as well.
0:12:05 > 0:12:08Shame he didn't know his blueberries from his blackberries!
0:12:08 > 0:12:10Now, if you're using a mandoline at home,
0:12:10 > 0:12:11be careful of that sharp blade.
0:12:11 > 0:12:14Coming up, I'll be cooking sole for Ade Edmondson,
0:12:14 > 0:12:18but first, Rick Stein is in Italy, discovering the delights of Naples.
0:12:20 > 0:12:22Travelling changes you.
0:12:22 > 0:12:24The way I cook now,
0:12:24 > 0:12:25the recipes I write,
0:12:25 > 0:12:27the way I look at food,
0:12:27 > 0:12:30can never be the same as a result of my travels
0:12:30 > 0:12:33and my quest to find new seafood dishes.
0:12:39 > 0:12:42As Tennyson in his poem Ulysses wrote,
0:12:42 > 0:12:44"I am part of all that I have met;
0:12:44 > 0:12:47"Yet all experience is an arch wherethrough
0:12:47 > 0:12:52"Gleams that untravelled world, whose margin fades
0:12:52 > 0:12:54"For ever and for ever when I move."
0:13:01 > 0:13:05There's an old Italian saying, "See Naples and die."
0:13:05 > 0:13:08To me that definitely means your life is incomplete
0:13:08 > 0:13:10if you haven't been there.
0:13:10 > 0:13:12I chose Naples to start this odyssey,
0:13:12 > 0:13:16because it's a city where life revolves around food.
0:13:17 > 0:13:19This market, Pozzuoli -
0:13:19 > 0:13:22well, it's the nearest thing I've seen to pure theatre.
0:13:22 > 0:13:24Everything's so fresh -
0:13:24 > 0:13:26lots of it still alive.
0:13:26 > 0:13:29They're cutting, filleting, shouting.
0:13:29 > 0:13:31It's like an opening scene from Verdi.
0:13:31 > 0:13:34VENDORS CALL OUT IN ITALIAN
0:13:50 > 0:13:52At first sight, it seems as if these guys are very angry
0:13:52 > 0:13:54in what they're saying to one another.
0:13:54 > 0:13:57But they just involve everyone in what they're selling.
0:13:57 > 0:14:00And I was so happy to be caught up in it.
0:14:00 > 0:14:03It was there that I met one of the most passionate women
0:14:03 > 0:14:05I've ever met on the subject of food -
0:14:05 > 0:14:08Giovanna Raffone.
0:14:08 > 0:14:09HE CALLS OUT ANIMATEDLY
0:14:11 > 0:14:12It's like the opera, you know?
0:14:12 > 0:14:15Everybody sings,
0:14:15 > 0:14:16everybody shouts
0:14:16 > 0:14:18to sell their goods.
0:14:18 > 0:14:20- So they're enjoying themselves? - Very much.
0:14:20 > 0:14:25If you think it's noisy, or that the people are quarrelling,
0:14:25 > 0:14:27it's only their way with doing things.
0:14:27 > 0:14:29They love it!
0:14:29 > 0:14:32Shouting, selling stuff...
0:14:32 > 0:14:34HE SPEAKS ITALIAN
0:14:34 > 0:14:36Like they are doing now!
0:14:36 > 0:14:37RICK LAUGHS
0:14:37 > 0:14:38Gosh!
0:14:38 > 0:14:42Everybody is an actor, you see. Everybody's an actor.
0:14:42 > 0:14:45You're very brave, Giovanna!
0:14:45 > 0:14:47I am a Neapolitan woman. Look.
0:14:47 > 0:14:49This is octopus.
0:14:53 > 0:14:57We Neapolitans have the cooking under our skin.
0:14:57 > 0:15:01For Neapolitans, the table is very, very important.
0:15:01 > 0:15:03Tradition.
0:15:03 > 0:15:05It's history, sculpture, it's art.
0:15:05 > 0:15:09And then fantasy and the happy hand.
0:15:09 > 0:15:13Only if you see, you can understand
0:15:13 > 0:15:14how we cook.
0:15:14 > 0:15:19How we can make our dishes delicious.
0:15:19 > 0:15:22You must catch the secrets
0:15:22 > 0:15:26of our fantasy, not of our cooking.
0:15:26 > 0:15:30Well, this is one of the dishes we came to Naples especially to find,
0:15:30 > 0:15:33and it's called pasta with puttanesca sauce.
0:15:33 > 0:15:37First of all, let's put some chopped garlic, some sage and rosemary.
0:15:37 > 0:15:41What I've learned out here is a good way of deseeding tomatoes.
0:15:41 > 0:15:43Use these little tomatoes like this, full of flavour.
0:15:43 > 0:15:47Oh, dear... Just squeeze them, like that.
0:15:47 > 0:15:48None of this business about
0:15:48 > 0:15:51deseeding and chopping tomatoes here.
0:15:51 > 0:15:53The reason for getting the seeds out
0:15:53 > 0:15:55is you just get all that moisture out
0:15:55 > 0:15:59and thereby make the sauce much stronger and quicker,
0:15:59 > 0:16:01because this is literally a 10-minute sauce.
0:16:01 > 0:16:03Stir them around.
0:16:03 > 0:16:06This is the heart of the sauce - the anchovy.
0:16:06 > 0:16:08Always have to have the anchovies in there.
0:16:08 > 0:16:11And next, and this gives it a real bite,
0:16:11 > 0:16:13capers. Look at those lovely little capers,
0:16:13 > 0:16:16freshly salted and bought on the market this morning.
0:16:16 > 0:16:18Now olives. Just black olives.
0:16:18 > 0:16:20You can use black and green mixed, if you like,
0:16:20 > 0:16:22but I always put black olives in there.
0:16:22 > 0:16:25So it's all about power, about pungency, this dish.
0:16:25 > 0:16:28The point is not to have too much liquid,
0:16:28 > 0:16:30so as it cooks down in ten minutes.
0:16:30 > 0:16:32It's really, really tight and strong.
0:16:32 > 0:16:34And quick.
0:16:34 > 0:16:36Next, some oregano.
0:16:36 > 0:16:39I put lots of herbs in here. You don't have to.
0:16:39 > 0:16:41Some people make it just with parsley,
0:16:41 > 0:16:42but I love those Italian herbs.
0:16:42 > 0:16:45Just leave that to cook away a bit. Add a little bit of salt,
0:16:45 > 0:16:47little bit of pepper.
0:16:47 > 0:16:48Ten minutes and we're there.
0:16:48 > 0:16:52While that's cooking down, I want to talk about the pasta.
0:16:52 > 0:16:54This one's called perciatelli.
0:16:54 > 0:16:56What happens is the sauce goes right inside the pasta
0:16:56 > 0:17:00and it's so concentrated then.
0:17:00 > 0:17:04And the Italians are all into just getting the maximum concentration
0:17:04 > 0:17:06on the pasta.
0:17:06 > 0:17:09I don't think we understand about pasta in England.
0:17:09 > 0:17:10We go for loads of sauce,
0:17:10 > 0:17:12but in Italy it's entirely the other way round,
0:17:12 > 0:17:15just to make the pasta taste wonderful.
0:17:23 > 0:17:26Giovanna asked me to stay for a snack in the evening,
0:17:26 > 0:17:27but this is Naples,
0:17:27 > 0:17:29so she phones up everybody -
0:17:29 > 0:17:31every relative, cousin, aunt, uncle and niece
0:17:31 > 0:17:33and they all come round.
0:17:33 > 0:17:35They all bring wine and food
0:17:35 > 0:17:38and the whole thing turns into an amazing party.
0:17:39 > 0:17:42You've got the feeling that this is what they did every Sunday night
0:17:42 > 0:17:46and the rest of us were missing an important part of family life.
0:17:48 > 0:17:51HE SINGS IN ITALIAN
0:17:57 > 0:17:59Look at this glorious dish.
0:17:59 > 0:18:02All Neapolitans can make it.
0:18:02 > 0:18:05To make this dish, you need about
0:18:05 > 0:18:10four kilos of seashells' fruits,
0:18:10 > 0:18:13with parsley, tomatoes,
0:18:13 > 0:18:18garlic and pure extra-virgin olive oil.
0:18:18 > 0:18:20This is health,
0:18:20 > 0:18:22vitamins,
0:18:22 > 0:18:25proteins, carbohydrates.
0:18:25 > 0:18:27You don't need anything else.
0:18:27 > 0:18:29Just Neapolitan dishes.
0:18:29 > 0:18:32ALL SING ALONG
0:18:38 > 0:18:40This is another dish.
0:18:40 > 0:18:42And again you'll find
0:18:42 > 0:18:45tomatoes, olive oil,
0:18:45 > 0:18:48cuttlefish,
0:18:48 > 0:18:52garlic and plenty, plenty of parsley.
0:18:52 > 0:18:54Plenty of parsley.
0:18:54 > 0:18:58Then you must boil the spaghetti al dente.
0:19:01 > 0:19:05There's something about the traditional Italian Catholic family.
0:19:05 > 0:19:08I mean, we've seen it in so many movies
0:19:08 > 0:19:10and it's really like that.
0:19:10 > 0:19:13Two things forge this closeness -
0:19:13 > 0:19:15music and simple dishes.
0:19:15 > 0:19:17What I'd really like to ask you
0:19:17 > 0:19:19is why do you love cooking so much?
0:19:19 > 0:19:23I don't know. You can't explain what comes from inside.
0:19:23 > 0:19:27It's something which you've got under your skin,
0:19:27 > 0:19:28in your blood.
0:19:28 > 0:19:32It's a tradition which goes back to a thousand year ago.
0:19:32 > 0:19:34It's a part of your blood,
0:19:34 > 0:19:36of what you are made of.
0:19:36 > 0:19:39You know, when you talk like that, it's sort of like...
0:19:39 > 0:19:41I hope you won't mind me saying this,
0:19:41 > 0:19:42but you're very sort of sensual.
0:19:42 > 0:19:46It's almost like you're talking about, well, making love.
0:19:46 > 0:19:48- You know?- This is making love,
0:19:48 > 0:19:52because making love is not always the physical, sex, physical, sex.
0:19:52 > 0:19:53Love is for everything.
0:19:53 > 0:19:56For what you see all around you.
0:19:56 > 0:19:58For the flowers.
0:19:58 > 0:19:59This is the orgasm of life.
0:19:59 > 0:20:01It is not only sex.
0:20:01 > 0:20:03That is the big mistake of life.
0:20:03 > 0:20:05Love for cooking, for flavours,
0:20:05 > 0:20:07for creating a dish.
0:20:07 > 0:20:10If you don't feel that, you'll never be a good cook.
0:20:18 > 0:20:21I'm booking my ticket to Naples straight after the show.
0:20:21 > 0:20:22That fish market looked incredible
0:20:22 > 0:20:24and lots of great fish around the UK,
0:20:24 > 0:20:27so I thought I'd show you one now, which is not so well-known.
0:20:27 > 0:20:29This is Megrim sole, or Cornish sole.
0:20:29 > 0:20:31It's a deep-water fish.
0:20:31 > 0:20:35Avoid April, March, when it's the breeding season,
0:20:35 > 0:20:37but these grow up to a kilo in size.
0:20:37 > 0:20:42- It looks quite fat for a sole. - The flesh is slightly flaky.
0:20:42 > 0:20:45It's softer. So what I want to do with that
0:20:45 > 0:20:46is just do a little sole meuniere,
0:20:46 > 0:20:49but I'm going to use some lovely little brown shrimps,
0:20:49 > 0:20:51or crevettes grises, as the French call them.
0:20:51 > 0:20:56These lovely brown shrimps that you get from around Morecambe.
0:20:56 > 0:20:58I've been shrimping in Morecambe.
0:20:58 > 0:21:00This is for when you did that...
0:21:00 > 0:21:02I've been making a series which is yet to come out
0:21:02 > 0:21:05where I go round Britain looking at traditional foods and customs.
0:21:05 > 0:21:09I went shrimping with a chap called Edmondson, same spelling.
0:21:09 > 0:21:11He's got a fish shop in Morecambe called Edmondson's.
0:21:11 > 0:21:13It's not my shop!
0:21:13 > 0:21:15How do they catch them?
0:21:15 > 0:21:17You go on a boat and you trawl for them, really, against the tide
0:21:17 > 0:21:19in the estuary there.
0:21:19 > 0:21:21- And he cooks them up straight on the boat.- Delicious.
0:21:21 > 0:21:24He boils them up in seawater from the sea.
0:21:24 > 0:21:27- Bizarre, isn't it?- We're basically used to having them
0:21:27 > 0:21:29potted in the butter with the mace.
0:21:29 > 0:21:31He takes them back and pots them after that.
0:21:31 > 0:21:34- Lovely.- You say he boils them up in seawater?
0:21:34 > 0:21:36Yeah. On the boat.
0:21:36 > 0:21:39He catches them, boils them up immediately
0:21:39 > 0:21:42and then, for me, he peeled them and put them in my mouth.
0:21:42 > 0:21:43It was just heaven!
0:21:43 > 0:21:45It was brilliant.
0:21:45 > 0:21:47What we're going to do is just skin this.
0:21:47 > 0:21:49Just hold the fish like this.
0:21:49 > 0:21:52Now, this is one of the many places you've been to on your travels,
0:21:52 > 0:21:56because you started travelling basically when you were very young,
0:21:56 > 0:21:58because your father was, what - in the Army?
0:21:58 > 0:22:00Dad was sort of part of the Army. He wasn't in the Army.
0:22:00 > 0:22:03He used to teach at Army bases and things like that.
0:22:03 > 0:22:07So we spent all my childhood in Bahrain, Cyprus and Uganda.
0:22:07 > 0:22:09- Uganda?- Yes.
0:22:09 > 0:22:12So we've eaten quite a lot of strange things.
0:22:12 > 0:22:14But then, when you first came back to the UK,
0:22:14 > 0:22:18obviously university is where you kind of...
0:22:18 > 0:22:20- You went to Manchester University? - Yes.
0:22:20 > 0:22:23Where you met... It kind of changed your life, really.
0:22:23 > 0:22:26Rik and I met there and it turned out we were the same people!
0:22:26 > 0:22:28Our mums had sent us with the same dressing gown
0:22:28 > 0:22:31and we had the same kind of record collection,
0:22:31 > 0:22:33chiefly Bonzo Dog Doo Dah Band...
0:22:33 > 0:22:36and we just started doing what we eventually did
0:22:36 > 0:22:37as soon as we met, really.
0:22:37 > 0:22:39This is Rik Mayall, of course.
0:22:39 > 0:22:42And you also met Ben Elton, didn't you?
0:22:42 > 0:22:44Yeah, Ben came a year later
0:22:44 > 0:22:46and it was a little fertile time for us.
0:22:46 > 0:22:50Is that when you decided to write The Young Ones?
0:22:50 > 0:22:52The Young Ones came a little bit later,
0:22:52 > 0:22:53five years later.
0:22:53 > 0:22:55I can't remember these dates!
0:22:55 > 0:22:57We kind of... We left uni
0:22:57 > 0:23:00and we used to do the Edinburgh Festival
0:23:00 > 0:23:02when it was a proper fringe festival
0:23:02 > 0:23:04and...sort of didn't get anywhere!
0:23:04 > 0:23:06- Didn't get anywhere?- Yeah.
0:23:06 > 0:23:08So it was, we'll move to London,
0:23:08 > 0:23:10where the streets are paved with gold,
0:23:10 > 0:23:11and they weren't.
0:23:11 > 0:23:14It was a very slow burner. I think we did about six gigs
0:23:14 > 0:23:16in our first year out of uni,
0:23:16 > 0:23:19and spent most of our time working in exhaust pipe warehouse factories.
0:23:19 > 0:23:21And, um...
0:23:21 > 0:23:24So when did the idea of The Young Ones come?
0:23:24 > 0:23:26It just suddenly came on the screens and took off.
0:23:26 > 0:23:29Well, we eventually started up our own clubs,
0:23:29 > 0:23:32because there were no clubs. We sort of invented a circuit of clubs,
0:23:32 > 0:23:35We invented The Comedy Store and the Comic Strip clubs.
0:23:35 > 0:23:37And it kind of took off from there.
0:23:37 > 0:23:40It was the time when Channel 4 was born.
0:23:40 > 0:23:43And they were very keen for kind of new ideas,
0:23:43 > 0:23:46- so we sold them the Comic Strip idea...- Yeah.
0:23:46 > 0:23:49There was a producer at the BBC, Paul Jackson,
0:23:49 > 0:23:52who was kind of aware that there was something going on,
0:23:52 > 0:23:54so he thought he should have his own programme,
0:23:54 > 0:23:57so he said, "Have you got another idea?" That was The Young Ones.
0:23:57 > 0:24:00So we managed to flog two programmes at once to different channels.
0:24:00 > 0:24:03- Two at the same time. - It was a good start.
0:24:03 > 0:24:05Now throughout that, as well as doing that,
0:24:05 > 0:24:07you've done all manner of different things -
0:24:07 > 0:24:08West End and all manner...
0:24:08 > 0:24:11I didn't know you were producing videos as well.
0:24:11 > 0:24:15Yeah, I did a good year and a half of doing pop promos,
0:24:15 > 0:24:17as we called them in those days.
0:24:17 > 0:24:19But these are the likes of Elvis Costello, The Pogues...
0:24:19 > 0:24:21The Squeeze.
0:24:21 > 0:24:25I did about 40 of them, I think, in about a year and a half.
0:24:25 > 0:24:28Where did that come from? Have you always had a love of music?
0:24:28 > 0:24:31I did. There's one of the Comic Strip episodes
0:24:31 > 0:24:33where we had Bad News.
0:24:33 > 0:24:36Do you remember the episodes about the heavy metal band?
0:24:36 > 0:24:38I made a promo in that.
0:24:38 > 0:24:40And Zodiac Mindwarp and the Love Reaction...
0:24:40 > 0:24:43- Right! So... - said "We'd like one like that!"
0:24:43 > 0:24:48So I made one like that, and people started wanting similar things.
0:24:48 > 0:24:50And the rest, as we say, is history.
0:24:50 > 0:24:53Well, it was history until Black Wednesday.
0:24:53 > 0:24:55There was a big financial crisis in the late '80s
0:24:55 > 0:24:57and the budgets went out of promos
0:24:57 > 0:24:59and the promos became very different then.
0:24:59 > 0:25:03Kind of in and out of focus and people's hands and legs and bodies.
0:25:03 > 0:25:07And all the kind of conceptual big art-directed ones
0:25:07 > 0:25:09sort of went out the window, so that was me finished.
0:25:09 > 0:25:11But you're making your own music now.
0:25:11 > 0:25:14That all started from a little bit too much to drink, was it?
0:25:14 > 0:25:18Well, I've always wanted to be a rock star. Who hasn't?
0:25:18 > 0:25:21And, er...
0:25:21 > 0:25:22Have you ever done that thing
0:25:22 > 0:25:25where you go on a boozy pre-Christmas lunch with your mates
0:25:25 > 0:25:28and then you go to Denmark Street, which is a lovely street in London,
0:25:28 > 0:25:30full of musical instrument shops
0:25:30 > 0:25:32and you accidentally buy a mandolin?
0:25:32 > 0:25:35- No.- You've never done that?- No.
0:25:35 > 0:25:39I've had a doner kebab stuck to my face when I woke up!
0:25:39 > 0:25:40Well, I did that.
0:25:40 > 0:25:43I play string instruments anyway, so I had a mandolin
0:25:43 > 0:25:47and was toying with this thing that I found on the kitchen table
0:25:47 > 0:25:50the morning afterwards,
0:25:50 > 0:25:52and I started playing songs I grew up with and it became
0:25:52 > 0:25:56a kind of...a kind of idea.
0:25:56 > 0:25:59Normally, you sit at home... A lot of people will recognise this.
0:25:59 > 0:26:02There's a lot of competent people, they sit at home with their guitars
0:26:02 > 0:26:04and they play songs and it just sounds like karaoke.
0:26:04 > 0:26:08But when you change instruments
0:26:08 > 0:26:10and you start having to rediscover the song
0:26:10 > 0:26:11and reinterpret the song,
0:26:11 > 0:26:13then it becomes a different kettle of fish.
0:26:13 > 0:26:18And you've suddenly got...your own version, you know? And it's...
0:26:18 > 0:26:21But as a Yorkshireman, you decided to go into Irish folk music
0:26:21 > 0:26:23with a bit of rock and...
0:26:23 > 0:26:25Oh, YOU call it Irish!
0:26:25 > 0:26:27The Irish pretend they invented everything.
0:26:27 > 0:26:29You know - fiddles and...
0:26:29 > 0:26:31pipes and things like that.
0:26:31 > 0:26:32PAN RATTLES
0:26:32 > 0:26:35I was going to say - it'll make more noise - this is the butter here.
0:26:35 > 0:26:37I've just turned it brown a little bit.
0:26:37 > 0:26:39I'll take that off the heat. I've got shallots here.
0:26:39 > 0:26:42- Did you mean to turn it brown or is that a mistake?!- No mistake!
0:26:42 > 0:26:44We're going to use a touch of lemon.
0:26:46 > 0:26:47Touch of lemon.
0:26:47 > 0:26:49Just put it in there.
0:26:49 > 0:26:50Little bit of meuniere sauce.
0:26:52 > 0:26:54In we go with the shallots.
0:26:54 > 0:26:56I'm amazed you can talk and cook at the same time.
0:26:56 > 0:26:59I find it very difficult. I cook a lot,
0:26:59 > 0:27:02but I find it very difficult to be disturbed when I'm cooking.
0:27:02 > 0:27:04Touch of this gentleman's relish.
0:27:04 > 0:27:07- See, you can't, can you?! - No! I'm concentrating.
0:27:07 > 0:27:08- You're lost now!- I know!
0:27:08 > 0:27:10Is it going wrong?
0:27:10 > 0:27:13No, it's just gone all over my shirt!
0:27:13 > 0:27:15Right, we're just going to pop that in there.
0:27:15 > 0:27:17Mix that gentleman's relish just together
0:27:17 > 0:27:20so it's all created this nice little butter.
0:27:20 > 0:27:22Now, you say it's not Irish folk music,
0:27:22 > 0:27:24but you have got some amazing musicians on there.
0:27:24 > 0:27:26I was listening to it last night.
0:27:26 > 0:27:29It's a mixture of your own... You're singing, playing the music,
0:27:29 > 0:27:31but you've got some other incredible musicians.
0:27:31 > 0:27:34I've got Troy Donockley, who's one of the masters of the uilleann pipes
0:27:34 > 0:27:36or the Irish bagpipes,
0:27:36 > 0:27:38and I've got the all-Ireland fiddle champion,
0:27:38 > 0:27:41so, yeah, it's not a bad line-up.
0:27:41 > 0:27:44I was in Ireland the other day, and it was amazing,
0:27:44 > 0:27:47because you just walk down the road and there's a guy on the fiddle,
0:27:47 > 0:27:49- playing away.- Yeah.
0:27:49 > 0:27:51I think that Irish kind of ceilidh music,
0:27:51 > 0:27:54when things kick off, when jigs and reels start happening,
0:27:54 > 0:27:58is as exciting as when I first heard punk.
0:27:58 > 0:28:00There's a kind of energy to it, isn't there,
0:28:00 > 0:28:01a kind of...
0:28:01 > 0:28:05joy to it. A kind of glorious racket, we like to call it.
0:28:05 > 0:28:07It's not only your own music as well -
0:28:07 > 0:28:11- you're doing bits of Morrissey and bits and pieces like that.- Yeah.
0:28:11 > 0:28:14We chuck in a load of kind of traditional tunes
0:28:14 > 0:28:15and jigs and reels,
0:28:15 > 0:28:18but we're basically covering punk and new wave.
0:28:18 > 0:28:20Morrissey is about as modern as we get!
0:28:20 > 0:28:22I really want to get some kind of
0:28:22 > 0:28:25Orchestral Manoeuvres In The Dark into it,
0:28:25 > 0:28:28but I can't find the right song that works yet, but we'll get there.
0:28:28 > 0:28:30Well, best of luck, because you're on tour.
0:28:30 > 0:28:33- You start the tour this month? - At the end of the month, yeah.
0:28:33 > 0:28:35Go through to the end of November.
0:28:35 > 0:28:37- There you go.- That looks delicious.
0:28:37 > 0:28:40There's your little shrimps, and a little bit of lemon on the side.
0:28:40 > 0:28:41And there you have it.
0:28:41 > 0:28:44- This isn't food heaven or hell? This is...- Not yet!
0:28:44 > 0:28:46But dive into that.
0:28:46 > 0:28:48You've probably never tasted Megrim sole.
0:28:48 > 0:28:50Why is it called Megrim?
0:28:50 > 0:28:53We're not quite sure. Thomas has asked us that.
0:28:53 > 0:28:56We've been searching Google and we still don't know!
0:28:56 > 0:28:58Mmm.
0:28:58 > 0:29:00- I love a bit of sole.- Very delicate.
0:29:00 > 0:29:03Very different to Dover sole. Much, much cheaper.
0:29:03 > 0:29:05What's the, um...
0:29:05 > 0:29:08what's the...?
0:29:08 > 0:29:10- Oh, yeah, it's the relish. - It's the relish.
0:29:10 > 0:29:13- Which is basically anchovies? - Anchovies. Gives it a bit of spice.
0:29:17 > 0:29:20And if you'd like to try cooking my recipe for sole with brown shrimps,
0:29:20 > 0:29:22or you'd like to have a go at any of the dishes
0:29:22 > 0:29:24you've seen on today's show,
0:29:24 > 0:29:26they're just a click away at bbc.co.uk/recipes.
0:29:26 > 0:29:29Now, we're not live today, so instead we're looking back
0:29:29 > 0:29:32at some of the great cooking from the Saturday Kitchen archives.
0:29:32 > 0:29:33Next up is Galton Blackiston,
0:29:33 > 0:29:37and he's going to share his take on a classic duck a l'orange.
0:29:37 > 0:29:39- What are you making?- I'm doing this roast breast, or crown,
0:29:39 > 0:29:41of Gressingham duck.
0:29:41 > 0:29:43I have to get it in the oven sharpish
0:29:43 > 0:29:46and get it into the pan to seal it and colour it really well.
0:29:46 > 0:29:48It goes into an oven
0:29:48 > 0:29:50for probably about half an hour.
0:29:50 > 0:29:52So it's quick roasting.
0:29:52 > 0:29:53What's the name of this dish, then?
0:29:53 > 0:29:56It's roast breast of Gressingham duck
0:29:56 > 0:29:58and it's served with a butternut squash mousse,
0:29:58 > 0:29:59which you're going to do,
0:29:59 > 0:30:02and also wilted watercress
0:30:02 > 0:30:04and a sauce bigarade.
0:30:04 > 0:30:06- He left the sauce to the very last minute.- Absolutely.
0:30:06 > 0:30:08You want to pick your chefs next time.
0:30:08 > 0:30:13- It's a great sauce, it's a classical sauce.- Duck a l'orange to me and you.- What does bigarade mean?
0:30:13 > 0:30:15- Orange.- Good question.
0:30:15 > 0:30:18- It does!- In what language?
0:30:18 > 0:30:20Bigarade. Yes, it basically does mean orange.
0:30:20 > 0:30:23But it's a classic sauce to go with duck.
0:30:23 > 0:30:25There's a reason why sauces and things are classic,
0:30:25 > 0:30:27- because they stand the test of time. - I agree.
0:30:27 > 0:30:33The difference between bigarade and duck a l'orange is 28 quid.
0:30:33 > 0:30:36Now then, to start off with the bigarade sauce,
0:30:36 > 0:30:37you have to make a gastrique.
0:30:37 > 0:30:40So I've got some red wine vinegar here
0:30:40 > 0:30:43which I'm putting into a dry pan with a bit of sugar.
0:30:43 > 0:30:46- That's what makes your gastrique. OK?- Yep.
0:30:46 > 0:30:48Then, once that caramelises,
0:30:48 > 0:30:52I've got a bit of duck stock over there which I'm going to add to it.
0:30:52 > 0:30:55- Yep.- Meanwhile, we get that sealed.
0:30:55 > 0:30:58- You get the gist of it?- Have you got some sugar in there?
0:30:58 > 0:31:01Yes, I've got sugar in there. I've got one which is almost finished
0:31:01 > 0:31:05- because you need to reduce it and it takes time to do that.- Yes.
0:31:05 > 0:31:07Whilst you're doing that, I just need to talk about
0:31:07 > 0:31:10- the gelatine leaves which are going to go into...- Gelatine?
0:31:10 > 0:31:13- Gelatine leaves.- There was I thinking the '70s were disappearing,
0:31:13 > 0:31:17- you've brought gelatine back again. - Shut up, you.
0:31:17 > 0:31:20Gelatine leaves make the most wonderful mousse.
0:31:20 > 0:31:22You serve it cold with the hot duck.
0:31:22 > 0:31:26I like the contrast between hot and cold. You don't give a lot of it.
0:31:26 > 0:31:29If you were serving it, James, you'd give them a plateful.
0:31:29 > 0:31:31That's where you'd go wrong.
0:31:31 > 0:31:34- So mousse, as in Angel Delight in the '70s.- Yeah.
0:31:34 > 0:31:36Now then.
0:31:36 > 0:31:39So you get the gist of it. You're going to colour this off nicely.
0:31:39 > 0:31:42I'll get this in the oven because it needs to go in.
0:31:42 > 0:31:45If you haven't coloured it off well, just leave it longer in the oven.
0:31:45 > 0:31:46So, Gressingham duck.
0:31:46 > 0:31:49- Yes.- There's Aylesbury duck as well.
0:31:49 > 0:31:52There's all sorts, but I like Gressingham ducks
0:31:52 > 0:31:54because they're from East Anglia.
0:31:54 > 0:31:57That's why I use them and I like them. That goes into a hot oven.
0:31:57 > 0:32:02- There you go. You've been told. - I am being authoritative, aren't I?
0:32:02 > 0:32:06- Are your oranges from Norfolk as well?- No, not yet.
0:32:06 > 0:32:08But, now then...
0:32:08 > 0:32:12- I'm ready.- Get that into tinfoil. - Sorry.- Into loose tinfoil.
0:32:12 > 0:32:15- You did this in rehearsal, you want me to do it now.- Get on with it.
0:32:15 > 0:32:18What about the caramel, will it burn easily?
0:32:18 > 0:32:20It will burn if you leave it.
0:32:20 > 0:32:23So I watched it and then put some duck stock into it
0:32:23 > 0:32:25and now it should be ticking over nicely.
0:32:25 > 0:32:29Until it gets to this stage, that's almost your finished sauce.
0:32:29 > 0:32:32- Do you want olive oil and salt and pepper on here?- Yes.
0:32:32 > 0:32:36Yes, that's it. You are doing all right, actually, James.
0:32:36 > 0:32:39He is well trained by chefs like you and me.
0:32:39 > 0:32:43- Salt and pepper, there you go.- Now, once you get that into the oven...
0:32:43 > 0:32:47- I can't wait for the prawn cocktail next week.- Absolutely.
0:32:47 > 0:32:50Yeah, but again, there's nothing wrong with anything like...
0:32:50 > 0:32:52Get that in the oven!
0:32:52 > 0:32:55This goes into the oven, how long for?
0:32:55 > 0:32:58- That will go in will it's cooked. - Right, you want orange?- Yes.
0:32:58 > 0:33:02- This is orange for your duck. - For my duck.
0:33:02 > 0:33:04You say this, but it will definitely be on your menu.
0:33:04 > 0:33:08It could well be. So you want some... Anyway.
0:33:08 > 0:33:10It is the most popular way of serving duck, and why not?
0:33:10 > 0:33:12It's called bigarade sauce in Delhi.
0:33:12 > 0:33:16- Pardon?- In black pouches. It's called bigarade sauce in New Delhi.
0:33:16 > 0:33:19- So, you've got to julienne this, yeah?- Yeah, julienne it
0:33:19 > 0:33:21and blanch it in boiling water.
0:33:21 > 0:33:24I haven't done this since I was 16. Carry on.
0:33:24 > 0:33:26That's a long, long time ago, James.
0:33:26 > 0:33:29Now, I'm just pureeing up the butternut squash.
0:33:29 > 0:33:34- Butternut squash is a bit like pumpkin.- Yes, but you will like it. - But they're good.
0:33:34 > 0:33:38You will like it. Blitz it.
0:33:38 > 0:33:40You don't have an option, really.
0:33:40 > 0:33:44But I only have to have a little bit.
0:33:44 > 0:33:46You are only going to...
0:33:46 > 0:33:50Yes, that's the beauty of cooking. You only give people a little bit.
0:33:50 > 0:33:53- The difference between me and you on something like this, James.- Yes.
0:33:53 > 0:33:58- Would you sieve that?- No.- Yes, you see, us proper chefs would sieve it.
0:33:58 > 0:34:00- Would you?- Yes.
0:34:00 > 0:34:02And we put it in a little neat terrine mould
0:34:02 > 0:34:05and make it very pretty and it doesn't taste any different.
0:34:05 > 0:34:08I put it on a tray. Who has one of these moulds? Nobody.
0:34:08 > 0:34:10However, I'm going to get my own back now.
0:34:10 > 0:34:13I had some spare time last night when I finished rehearsals
0:34:13 > 0:34:16and I've done this. This is for you guys.
0:34:16 > 0:34:18I've actually carved a pumpkin.
0:34:18 > 0:34:20- Here we go!- That's you.
0:34:22 > 0:34:26- Have you put me with hair on? - Yes, plenty. That's Galton.
0:34:26 > 0:34:28See, you've got Galton there.
0:34:28 > 0:34:31- That's not too bad.- That doesn't look too bad.- That's brilliant.
0:34:31 > 0:34:34- It's a bit quiet over there. - You've done very well, James.
0:34:34 > 0:34:36- That is a wooden spoon.- Yeah.
0:34:36 > 0:34:41This is Cyrus, who looks a bit like a Japanese emperor.
0:34:41 > 0:34:44But it kind of looks a bit like Cyrus.
0:34:44 > 0:34:46I wouldn't mind being one of those.
0:34:46 > 0:34:48However, Lynda, it was a work in progress,
0:34:48 > 0:34:52but it kind of stopped really. You look a bit like Moira Stuart.
0:34:54 > 0:34:58- You need a vivid imagination. - Yes.- Yes.
0:34:58 > 0:35:02- Moving swiftly on.- Absolutely brilliant, well done, James.
0:35:02 > 0:35:05- It was a bit of work, that was. - Dear, oh, dear!
0:35:05 > 0:35:10Now, that has been blanched and we just take those off.
0:35:10 > 0:35:13So, where is the orange juice gone now, Chef?
0:35:13 > 0:35:15The orange jus is this beauty.
0:35:15 > 0:35:20As I say, you can either make a dish or ruin a dish...
0:35:20 > 0:35:22- Put that in there, yeah?- Yeah.
0:35:22 > 0:35:24..by the strength or weakness of your sauce.
0:35:24 > 0:35:28- So it is the most important thing you do.- Orange juice and lemon?
0:35:28 > 0:35:29Orange juice and lemon into that.
0:35:29 > 0:35:35Then you reduce that down until you get something like this.
0:35:35 > 0:35:37- Yes, exactly.- A classical sauce.
0:35:37 > 0:35:40Now, we are not a million miles away.
0:35:40 > 0:35:44I'm just going to quickly fry some watercress because I like it.
0:35:44 > 0:35:46Don't ruin that now, don't ruin that.
0:35:48 > 0:35:51Now look, if Michel Roux was to do bigarade sauce,
0:35:51 > 0:35:55you'd say, "Oh, brilliant, Michel, that's absolutely amazing."
0:35:55 > 0:35:58- When Galton does it... - Does he say that?
0:35:58 > 0:36:00That wasn't a French accent, was it?
0:36:01 > 0:36:05- So, there we go. - Do that French accent again.
0:36:05 > 0:36:09We'll have a lot of fun with him in a couple of months' time.
0:36:09 > 0:36:11Go on then, tell us about Morston Hall.
0:36:11 > 0:36:13Because you're building as well, aren't you?
0:36:13 > 0:36:16Yes, we are doing some building work, putting a conservatory on
0:36:16 > 0:36:20for a private dining room and all that kind of thing, as you do.
0:36:20 > 0:36:22And you're having a load of chefs round for a shoot.
0:36:22 > 0:36:25You, Michel Roux, one or two others,
0:36:25 > 0:36:28Matt Tebbutt, are all coming to Norfolk for a day's shoot.
0:36:28 > 0:36:31- Did you get an invite, Cyrus? - No, I'm not important enough.
0:36:31 > 0:36:33Anyway...
0:36:33 > 0:36:36When I start making duck a l'orange, I'll start getting an invite.
0:36:36 > 0:36:39- Yes, if you can... - Bit of green chilli inside.
0:36:39 > 0:36:41Get on with it. What am I doing with this?
0:36:41 > 0:36:44A couple of really nice little... Don't give loads, please.
0:36:47 > 0:36:50All right? And we're just about there.
0:36:50 > 0:36:53What I've done also is to take the wishbone out of the duck breast
0:36:53 > 0:36:56because it makes it easier to carve...
0:36:56 > 0:36:58before I roast it.
0:36:58 > 0:37:00This duck is just pink, which is the way I like it.
0:37:00 > 0:37:03I've gone through years of having blood-red rare duck.
0:37:03 > 0:37:06I now actually like it better cooked.
0:37:06 > 0:37:10- That's perfect, James. - Is that all right?- Yes, well done.
0:37:11 > 0:37:15- Is it important to rest the duck as well?- Yes, of course it is.
0:37:15 > 0:37:18How long should one rest it when it comes out of the oven?
0:37:18 > 0:37:22I think you can leave it out between 10 and 20 minutes easily.
0:37:22 > 0:37:25Once it's been rested on the bone, this is still really hot...
0:37:25 > 0:37:29- Can I ask a question about this resting business?- Yes.
0:37:29 > 0:37:31Then the meal is never hot.
0:37:32 > 0:37:35Yes... I know what you mean.
0:37:35 > 0:37:39I know what you mean, I don't like food that when I put it in my mouth I go...
0:37:39 > 0:37:43No, I agree, but sometimes it's not even...
0:37:43 > 0:37:45It's a fine line to get it right.
0:37:45 > 0:37:48Heston will have a chemical reaction that takes place, Heston Blumenthal.
0:37:48 > 0:37:52The simple rule is, Lynda, if I sat you on that gas flame,
0:37:52 > 0:37:53it would clench.
0:37:53 > 0:37:55If I left it off for 10 minutes, it would relax.
0:37:55 > 0:37:57It would still hurt, same with a piece of meat.
0:37:57 > 0:38:00- Can't think of anything more lovely.- It relaxes the tendons.
0:38:00 > 0:38:04- You explained that beautifully, James.- You liked that?
0:38:04 > 0:38:06Don't try that at home.
0:38:06 > 0:38:08A little bit of the duck on the side.
0:38:08 > 0:38:12It is on the medium side, but that really doesn't bother me.
0:38:12 > 0:38:16- Now for the orange sauce. - The orange sauce.
0:38:16 > 0:38:19Lynda, you taste this and tell me if you don't like it.
0:38:19 > 0:38:23- I'm a fan of orange sauce. - Yeah, I'm off to get a basket.
0:38:25 > 0:38:27- I don't get that. - Chicken in a basket.- Oh, I see.
0:38:27 > 0:38:32It looks good to me. So, remind us what that is again.
0:38:32 > 0:38:35Roast breast of Gressingham duck, butternut squash mousse,
0:38:35 > 0:38:38wilted watercress, bigarade sauce. Do it.
0:38:38 > 0:38:43Chicken... Sorry, duck a l'orange with butternut pate.
0:38:43 > 0:38:45There you go, dive into that.
0:38:49 > 0:38:53The man is a genius though, I have to say. You are pretty good.
0:38:53 > 0:38:56There you go, have a seat over here.
0:38:56 > 0:38:59- Dive into that.- Wow, look at this.
0:38:59 > 0:39:00Is this type of thing on your menu?
0:39:00 > 0:39:03Yes, we would do a few potatoes with it,
0:39:03 > 0:39:06some crispy fried potatoes are lovely with it.
0:39:06 > 0:39:08But the secret of that, you said that is cold,
0:39:08 > 0:39:10but it's served at room temperature, is that right?
0:39:10 > 0:39:13You don't want to take it straight from the fridge onto the plate.
0:39:13 > 0:39:15But that's all right, isn't it, Lynda?
0:39:15 > 0:39:18as you said, there's nothing wrong with an old dish.
0:39:18 > 0:39:19I know this myself.
0:39:21 > 0:39:26- If it's classic. Now, I just do this...- Have it with the other accompaniments.
0:39:26 > 0:39:28Shall have it with a bit of watercress and meat?
0:39:28 > 0:39:31But that little sauce is not just duck a l'orange, it's bigarade.
0:39:31 > 0:39:34- It's the...- Oh.- Happy with that?
0:39:34 > 0:39:37And when you are finished, madam, we're waiting.
0:39:42 > 0:39:45You see, I couldn't resist carving that pumpkin.
0:39:45 > 0:39:48And I'm sorry that picture didn't look much like you, Lynda.
0:39:48 > 0:39:51Now it's time for Keith Floyd to visit Galton's neck of the woods,
0:39:51 > 0:39:53that's Norfolk to you and I.
0:39:58 > 0:39:59In the words of the master,
0:39:59 > 0:40:02and I hardly think you need reminding that I refer to Ernest...
0:40:02 > 0:40:07I mean Noel Coward, Norfolk is, in a phrase, terribly, terribly flat.
0:40:07 > 0:40:12But East Anglia, once the kingdom of that wonderful Saxon king at Wuffingas -
0:40:12 > 0:40:14great name, great bloke -
0:40:14 > 0:40:17has always been one of Europe's rich melting pots.
0:40:17 > 0:40:19This is where the Norse, the Danes and the Flemish,
0:40:19 > 0:40:22not to mention some brilliant thriller writers, decided to settle.
0:40:22 > 0:40:26And the region became prosperous from wool, weaving and corn.
0:40:26 > 0:40:29Despite the polyglot influence - that's this week's word -
0:40:29 > 0:40:32it's managed to retain a unique character.
0:40:32 > 0:40:35Although on the surface it seems the epitome of peaceful,
0:40:35 > 0:40:38Merry England, its reticence belies a strong character that is reflected
0:40:38 > 0:40:41in the recipes and produce, not to mention Oliver Cromwell
0:40:41 > 0:40:44who, like myself, was a very misunderstood man.
0:40:47 > 0:40:50Notwithstanding Oliver's peccadilloes - that's next week's word -
0:40:50 > 0:40:54he wouldn't approve of plans to dredge the seabed, the habitat
0:40:54 > 0:40:57of the shrimps, whelks and mussels, in order to build motorways.
0:40:57 > 0:40:59While I was there, not that I have any political aspirations
0:40:59 > 0:41:01or a desire to interfere,
0:41:01 > 0:41:05there were plans afoot that could put an end to this plentiful source of seafood.
0:41:05 > 0:41:11I have a fine time, don't I, cruising down the river, late afternoon,
0:41:11 > 0:41:13early spring? Absolutely idyllic.
0:41:13 > 0:41:18I'm headed for the Wells Bar, which is not, for once, a pub.
0:41:18 > 0:41:21This hell of white water with teeth like bananas ahead of us,
0:41:21 > 0:41:25that is the Wells Bar. Beyond them are the shrimp grounds.
0:41:25 > 0:41:28And on this little boat, the Romulus, we are going to throw some nets,
0:41:28 > 0:41:31or whatever they do, I don't know because I haven't done it yet.
0:41:31 > 0:41:35And sure as eggs is eggs, we ain't already got some in the oven or in the deep freeze.
0:41:35 > 0:41:38We are going to catch these delicious little brown shrimps
0:41:38 > 0:41:41and I'm going to cook you some proper potted shrimps.
0:41:41 > 0:41:44In short, the title of this little cooking sketch is
0:41:44 > 0:41:46"Potted shrimps the hard way."
0:41:52 > 0:41:56The shrimp, or even better still, Crangon vulgaris,
0:41:56 > 0:41:57is a totally inadequate word
0:41:57 > 0:42:00for up to 2,000 different species of crustacea.
0:42:00 > 0:42:03These little brown relatives of crabs, crayfish and lobsters
0:42:03 > 0:42:07have a funny habit, like most senior BBC personnel, of swimming backwards.
0:42:07 > 0:42:09No names, pack drill.
0:42:11 > 0:42:14So, these then... these little things here,
0:42:14 > 0:42:19are the freshest little brown shrimps I think you'll ever see.
0:42:19 > 0:42:20No wonder they're so expensive.
0:42:20 > 0:42:24That's not exactly a huge catch, is it, for four or five hours' trawling?
0:42:24 > 0:42:26And it's jolly hard work.
0:42:26 > 0:42:28They did have a winch, they could pull it in by machinery,
0:42:28 > 0:42:31but there weren't enough to justify it.
0:42:31 > 0:42:34And I was going to cook these on the boat,
0:42:34 > 0:42:35potted shrimps my way,
0:42:35 > 0:42:38but it's a bit rough, a bit choppy and it's not easy to do it.
0:42:38 > 0:42:40In fact, I could hardly open the caviar I had for my lunch,
0:42:40 > 0:42:42my hand slipped on the tin opener.
0:42:42 > 0:42:45So we'll get back behind the breakwater, in the calm waters,
0:42:45 > 0:42:49and do these things with a bit of butter and mace and stuff like that.
0:42:54 > 0:42:57The man who wrote that stuff about those who go down to the sea
0:42:57 > 0:43:01and do their business in small boats knew exactly what he was on about.
0:43:01 > 0:43:04So don't whinge about the price of a saucer full of fresh shrimps
0:43:04 > 0:43:07or that matter anything that's won from the unforgiving sea.
0:43:10 > 0:43:13But at Wells-next-the-Sea, the serious business
0:43:13 > 0:43:15of preparing shrimps continues,
0:43:15 > 0:43:17as it has done for the past 500 years or more.
0:43:17 > 0:43:19More or less.
0:43:19 > 0:43:22You'll notice that these little boats have shrimp boilers on board.
0:43:22 > 0:43:25This is to ensure maximum freshness, flavour and taste.
0:43:25 > 0:43:29But sifting these little beauties reminded me of those days
0:43:29 > 0:43:32when you went blackberrying. One for you, one for the basket.
0:43:32 > 0:43:35And indeed, just the smell of freshly boiled shrimps
0:43:35 > 0:43:37wafting on this cool April evening
0:43:37 > 0:43:40became one of the most endearing memories of Norfolk.
0:43:40 > 0:43:43867.
0:43:44 > 0:43:48868.
0:43:48 > 0:43:50I actually think that's enough.
0:43:50 > 0:43:54I mean, this is the freshest and biggest potted shrimp in the world.
0:43:54 > 0:43:59It is, as we say, from trawler to table in only actually 5.75 hours.
0:43:59 > 0:44:01That's a very quick preparation.
0:44:01 > 0:44:04But look at the little beauties, aren't they fabulous?
0:44:05 > 0:44:10Brown Norfolk shrimps. You need - it's very important -
0:44:10 > 0:44:13some melted butter, which I've melted on the galley below.
0:44:13 > 0:44:17You've got to skim off this scum from the top
0:44:17 > 0:44:21because you don't want that to ruin the dish.
0:44:21 > 0:44:26All you otherwise need to make this superb thing is...
0:44:27 > 0:44:29..a good pinch of mace into there.
0:44:29 > 0:44:31Quite a lot of mace
0:44:31 > 0:44:35because we've got enough shrimps here for a little army.
0:44:35 > 0:44:37Stir the mace in.
0:44:37 > 0:44:42And lots and lots of grinds of lovely black pepper.
0:44:42 > 0:44:45It's 6.45 on this lovely April evening
0:44:45 > 0:44:48and my little fingers are frozen. They really are.
0:44:54 > 0:44:58It does worry me, though, as I tuck into these and prepare these,
0:44:58 > 0:45:00this aggregate thing, I know nothing about politics
0:45:00 > 0:45:03and stone dredging and stuff like that, but it does seem to me
0:45:03 > 0:45:08a bit worrying that if they do dredge up this 140 square miles around here,
0:45:08 > 0:45:11we are going to lose these sorts of things and the whelks and stuff
0:45:11 > 0:45:14and that will be a bad, bad thing.
0:45:14 > 0:45:16So the White Fish Authority and everybody must get behind it
0:45:16 > 0:45:20and make sure it doesn't happen. Whoever the responsible people are.
0:45:20 > 0:45:23Right, the mace, the powdered mace, black pepper,
0:45:23 > 0:45:28and then you simply pour in this wonderful melted butter.
0:45:29 > 0:45:31Until it comes to the top like that.
0:45:32 > 0:45:36So that when it sets, you have a golden crust of butter.
0:45:36 > 0:45:39And we won't even bother to put that in the fridge.
0:45:39 > 0:45:42I think we'll leave it here for an hour or two
0:45:42 > 0:45:45and I'll have to take it on into the next cooking sketch
0:45:45 > 0:45:47because it's 6.50 and although it's Norfolk,
0:45:47 > 0:45:50they're open in a couple of minutes. So I'm off.
0:45:55 > 0:45:59And so to the US base at Mildenhall in my armoured potted shrimp carrier.
0:45:59 > 0:46:01A brilliant piece of saluting, by the way.
0:46:01 > 0:46:05And a quick rundown on American food from Sergeant Joey Garcia.
0:46:06 > 0:46:10If you were down in Florida, in Georgia, in the Kentucky area,
0:46:10 > 0:46:14they have a tendency to make fried chicken a little spicier.
0:46:14 > 0:46:18- Right.- Compared to the north, it's more crispier and greasy food.
0:46:18 > 0:46:22- Up north.- Yes. - Then you go towards the west
0:46:22 > 0:46:26and they have a tendency to make chicken a little more extravagant,
0:46:26 > 0:46:29like sauteing the chicken, then frying it.
0:46:30 > 0:46:34But me, I just eat anything. I love chicken.
0:46:34 > 0:46:38Tell me, have you ever eaten any British food while you've been here?
0:46:38 > 0:46:41Yes, when I'm off duty, I like to try different things,
0:46:41 > 0:46:44like I believe it's called Yorkshire pudding.
0:46:44 > 0:46:48- You are right.- And the traditional Sunday English dinner.
0:46:59 > 0:47:02Good afternoon. See you at dinner. Have a nice day.
0:47:05 > 0:47:07It's brilliant, isn't it? The flying suit.
0:47:07 > 0:47:10Getting into the American way of life is quite fantastic.
0:47:10 > 0:47:13But also armed with the imperial British potted shrimps.
0:47:13 > 0:47:15Anyway, I've never been to the States before.
0:47:15 > 0:47:18This is the closest I've been to it for some real American cooking.
0:47:18 > 0:47:22Black-eyed beans, fried chicken and stuff like that. And I can't wait.
0:47:26 > 0:47:29Far too hot in here for the flying suit, but the American mint julep
0:47:29 > 0:47:33really cools you down. I've got some chums here. One is a sergeant.
0:47:33 > 0:47:37- Sergeant, please?- Yes. - Sergeant Susan Luck, isn't it?- Yes.
0:47:37 > 0:47:40- What are you doing here?- I'm cooking. - What are you cooking?
0:47:40 > 0:47:42What are these things?
0:47:42 > 0:47:43Richard, climb in behind our shoulders.
0:47:43 > 0:47:45What is this lady doing, please?
0:47:45 > 0:47:48You have to treat me as a simple English native
0:47:48 > 0:47:50because I haven't been to America before.
0:47:50 > 0:47:53She's doing southern fried chicken with her own recipe.
0:47:53 > 0:47:55What is special about your recipe?
0:47:55 > 0:47:59- It's not her recipe, it's my recipe.- Oh, sorry.
0:47:59 > 0:48:03- You're doing the wrong person here. - What is your special recipe?
0:48:03 > 0:48:04Tell me about it.
0:48:07 > 0:48:09My special recipe, what do I do?
0:48:09 > 0:48:14After I've cleaned the chicken, I marinate it in red pepper,
0:48:14 > 0:48:17a little ginger, some hot sauce.
0:48:17 > 0:48:19White pepper,
0:48:19 > 0:48:22and a little chicken baste. So marinate in there.
0:48:22 > 0:48:25I marinate it for a while and stick it in the wok in a refrigerator.
0:48:25 > 0:48:29Then afterwards, I have an egg wash and flour mixture.
0:48:29 > 0:48:31Just regular flour and egg wash with milk in it.
0:48:31 > 0:48:34And I dip the chicken in there, dip it in flour
0:48:34 > 0:48:38- and then double-dip it again, which makes it crunchy.- Crunchy.
0:48:38 > 0:48:40Brilliantly crunchy. Excuse me,
0:48:40 > 0:48:42I know this is going to deprive some poor airman.
0:48:46 > 0:48:48It's very good.
0:48:48 > 0:48:53- It's really good. What's happening here?- These are black-eyed peas.
0:48:53 > 0:48:55What, from the song like, "It was the third of June,
0:48:55 > 0:48:57"another dusty Delta day", isn't it?
0:48:57 > 0:49:00- Yes, that's right.- "Papa said pass the black-eyed peas."
0:49:00 > 0:49:04- And what else is in here?- They are made with ham hocks and onions.
0:49:06 > 0:49:10- And cooked for about eight hours in their own sauce.- That is fabulous.
0:49:10 > 0:49:12This is...
0:49:12 > 0:49:15Well, I mean that is like a sort of cassoulet,
0:49:15 > 0:49:18a French dish, beans and pork and stuff.
0:49:18 > 0:49:21I think it's absolutely fabulous. I've been making these things.
0:49:21 > 0:49:22This is a very British kind of dish.
0:49:22 > 0:49:25Richard knows I made it on a fishing trawler.
0:49:25 > 0:49:27I actually went out and caught these myself,
0:49:27 > 0:49:30shelled every single one of them, melted the butter over them.
0:49:30 > 0:49:33Look at that face! I didn't do that to your okra!
0:49:33 > 0:49:36- And your black-eyed peas. - It might taste very good.
0:49:36 > 0:49:41- Look, OK, these are what, these that you've made?- Cornbreads.
0:49:41 > 0:49:43These are individual cornbreads, right.
0:49:43 > 0:49:47And I reckon my potted shrimps on top of your cornbread,
0:49:47 > 0:49:52as a little aperitif to a meal, you would really enjoy them.
0:49:52 > 0:49:56I think you will. And I'd like you to taste some and see.
0:49:56 > 0:50:00Now it's perfectly OK, if you say they are dreadful,
0:50:00 > 0:50:02we will of course edit this whole sequence...
0:50:02 > 0:50:07- from the programme.- Of course, of course.- You see. So, tell me...
0:50:09 > 0:50:11See what you think.
0:50:11 > 0:50:14- These are really good.- Mmm. - These are cooked with...
0:50:14 > 0:50:17Just boiled, and then mixed up with melted butter
0:50:17 > 0:50:19and mace and black pepper.
0:50:19 > 0:50:21It needs a little bit of salt.
0:50:21 > 0:50:24- It tastes like shrimp.- It does. It tastes like shrimp.
0:50:24 > 0:50:26It's kind of overpowering.
0:50:26 > 0:50:29It is shrimp. It is.
0:50:29 > 0:50:31You need more salt, do you think?
0:50:31 > 0:50:32Yes, I do.
0:50:32 > 0:50:35I don't think I will open up a potted shrimp factory in Memphis, Tennessee.
0:50:35 > 0:50:37I think I go and have another mint julep with some people
0:50:37 > 0:50:40who really appreciate me. See you later, girls. Bye!
0:50:40 > 0:50:42THEY LAUGH
0:50:42 > 0:50:44Who was that schmuck?!
0:50:44 > 0:50:46THEY LAUGH
0:50:46 > 0:50:48'BBC commissioners would do well
0:50:48 > 0:50:51'to take this guy's correspondence course. He's brilliant.
0:50:51 > 0:50:54'Even so, I feel a little hurt that my potted shrimps
0:50:54 > 0:50:56'didn't meet with Auntie Sam's approval.
0:50:56 > 0:50:58'I'd love to know what they were saying behind my back,
0:50:58 > 0:51:00'the little monkeys. Never mind.
0:51:00 > 0:51:03'I've booked a table for lunch at Congham Hall,
0:51:03 > 0:51:04'cooked by ace chef Robert Harrison.'
0:51:04 > 0:51:07It's time in the programme for a piece of serious cooking.
0:51:07 > 0:51:10I'm going to take a back seat here, and let Robert, my old mate,
0:51:10 > 0:51:11cook some scallops for us.
0:51:11 > 0:51:13I know he's already got some chopped shallots,
0:51:13 > 0:51:16little bits of chopped bacon, and a julienne of vegetable?
0:51:16 > 0:51:18- That's right, yes. - What are the vegetables in here?
0:51:18 > 0:51:21In this case, a mixture of peppers, green, red and white peppers,
0:51:21 > 0:51:24carrots, celery, leeks. Anything you want, really, that takes your fancy.
0:51:24 > 0:51:27Fine, good. Some fresh - and that's the good, really exciting thing -
0:51:27 > 0:51:29- fresh chopped basil. - That's the main ingredient.
0:51:29 > 0:51:31That's the main ingredient. This is lime juice.
0:51:31 > 0:51:33- That's right, yes.- Lime juice.
0:51:33 > 0:51:35And some excellent Norfolk fresh scallops,
0:51:35 > 0:51:39and a bit of Gewurztraminer as the wine to do it.
0:51:39 > 0:51:40So what are we actually doing?
0:51:40 > 0:51:42- Right, shall I start cooking? - Yes, please.
0:51:42 > 0:51:45You put the pepper in the pan. Get it very, very hot,
0:51:45 > 0:51:48and we fry the shallots and the bacon. Shallots first.
0:51:48 > 0:51:50And then the bacon. Very, very hot, but no colour.
0:51:50 > 0:51:51It's very important.
0:51:51 > 0:51:54Those have got to start off on their own before the bacon goes in?
0:51:54 > 0:51:56No, the bacon at the same time.
0:51:56 > 0:51:58- Right.- And about half of that.
0:52:00 > 0:52:03- As quick as you can.- Right, yes!- OK.
0:52:04 > 0:52:06- So, fry it really, really well, no colour whatsoever.- Right.
0:52:06 > 0:52:08And now's the time for the scallops.
0:52:12 > 0:52:15Are you in on that? I think you are.
0:52:15 > 0:52:18Scallops, shallots and bacon at this stage.
0:52:18 > 0:52:20Again, no colour.
0:52:20 > 0:52:22And we cook the scallops until they're just opaque.
0:52:22 > 0:52:25No more, otherwise they get very soft, very chewy.
0:52:26 > 0:52:28We fry that quite well.
0:52:28 > 0:52:31And now, the second main ingredient, the Gewurztraminer.
0:52:31 > 0:52:35- Right. And how much of that is that?- Pour.
0:52:36 > 0:52:38More, more. That's fine.
0:52:40 > 0:52:41And the lime juice, please.
0:52:43 > 0:52:45Whoa! That's fine.
0:52:45 > 0:52:47- Too much lime juice. - I put too much lime juice in!
0:52:47 > 0:52:49We're going to be eating it, though.
0:52:49 > 0:52:52So, at this stage, they're quite opaque. They're fine.
0:52:52 > 0:52:55Take them out, keep them warm, and later on,
0:52:55 > 0:52:57- we can put them back in just to finish cooking.- Right.
0:52:57 > 0:53:00And again, it's very important not to overcook scallops,
0:53:00 > 0:53:02or even boil them, etc.
0:53:03 > 0:53:07- OK. So let's go to one side for the second.- They go to one side.
0:53:07 > 0:53:10We reduce the liquid. That lime juice.
0:53:10 > 0:53:13- And then we're going to add butter as in a beurre blanc.- Sure.
0:53:13 > 0:53:16So, that sauce is now reduced thanks to the magic of television,
0:53:16 > 0:53:20and the next phase continues, with what? The julienne of vegetables?
0:53:20 > 0:53:22The julienne of vegetables.
0:53:22 > 0:53:25You know, I'm totally convinced that British chefs are in the ascendancy.
0:53:25 > 0:53:29We're not so frightened of imitating the French and so on any more.
0:53:29 > 0:53:33What's, in your mind, the state of British cooking?
0:53:33 > 0:53:35I think with all the local produce we're getting, especially
0:53:35 > 0:53:39the young vegetables are now being picked, new suppliers coming along,
0:53:39 > 0:53:42that's why, really, chefs are becoming better cooks, really.
0:53:42 > 0:53:43Yes. Because of the...
0:53:43 > 0:53:47- It's a matter of supplier. - Matters of suppliers, yeah.
0:53:47 > 0:53:49And the great interest taken, of course,
0:53:49 > 0:53:50by the suppliers, by the cooks.
0:53:50 > 0:53:52The housewife now is getting more involved,
0:53:52 > 0:53:54so they're demanding more all the time.
0:53:54 > 0:53:56You've got it made, of course, because you can just
0:53:56 > 0:53:59walk out into the garden and pick whatever you like.
0:53:59 > 0:54:00Yes. Excuse me.
0:54:00 > 0:54:03What would you do if you weren't a chef?
0:54:03 > 0:54:05Have you got something else you would really like to do?
0:54:05 > 0:54:07I always wanted to write.
0:54:07 > 0:54:09THEY LAUGH
0:54:09 > 0:54:11So, the butter's in there, Richard,
0:54:11 > 0:54:15if you'd like to have a very good look at that.
0:54:16 > 0:54:19And just lie that with the liquid.
0:54:20 > 0:54:22And there's no cream in there at all, just...
0:54:22 > 0:54:26- Just the butter sauce.- Keeps it very velvety, very light, no cream.
0:54:28 > 0:54:31At that stage, we add scallops and their juices.
0:54:31 > 0:54:35Just, again, reheat, finish their cooking process very carefully.
0:54:36 > 0:54:40Do you have difficulty in getting people to work along with you?
0:54:40 > 0:54:44No, I mean, the boys in the kitchen are very into the food as well.
0:54:44 > 0:54:46They really enjoy it.
0:54:46 > 0:54:49They show a lot of interest and they give me ideas too, of course.
0:54:49 > 0:54:51- Oh, really?- Lots of ideas, yes.
0:54:51 > 0:54:53- What's the next phase? - The last thing is the basil,
0:54:53 > 0:54:56which I add at the end so it tastes very fresh, very green,
0:54:56 > 0:54:58the flavour really comes out.
0:54:58 > 0:54:59Lots of basil. I love it.
0:55:01 > 0:55:04It's up to you. I get it in the summer in the garden.
0:55:04 > 0:55:07We have red basil, we have cinnamon-scented basil,
0:55:07 > 0:55:08lemon-scented basil. It's lovely.
0:55:08 > 0:55:11You can have a whole combination of flavours just from one herb.
0:55:11 > 0:55:13It really is my favourite herb.
0:55:14 > 0:55:16You need to be as much a gardener these days
0:55:16 > 0:55:19to be a cook as anything else, don't you?
0:55:19 > 0:55:21- A greedy gardener, yes. - A greedy gardener!
0:55:21 > 0:55:24You don't look a greedy man to me. You're quite...
0:55:24 > 0:55:27Well, it's all the hard work picking the herbs!
0:55:27 > 0:55:29So, that's it.
0:55:29 > 0:55:31So, whack it on down here.
0:55:31 > 0:55:33I'll pour some wine, because I think you deserve some.
0:55:33 > 0:55:35That looks a supreme dish to me.
0:55:35 > 0:55:37Just whack it on, as you see.
0:55:42 > 0:55:45- You can smell the basil, can't you? - Certainly can.
0:55:45 > 0:55:47I think the Gewurztraminer wine,
0:55:47 > 0:55:50too, keeps its scent so well in the cooking process.
0:55:53 > 0:55:54- Some more sauce.- Mmm.
0:55:56 > 0:56:00Now, this isn't actually a difficult dish to cook, is it?
0:56:00 > 0:56:03I mean, there's an awful mystique which surrounds cooking,
0:56:03 > 0:56:06and here's one dish which is simplicity itself, as long as, what?
0:56:06 > 0:56:08What are the golden rules for this dish?
0:56:08 > 0:56:11You've just got to watch... a lot of people put cream in beurres blancs
0:56:11 > 0:56:13to stop them curdling. I just don't like cream in them.
0:56:13 > 0:56:15It must be very velvety, very light.
0:56:15 > 0:56:18That's got to be watched, of course, make sure it doesn't curdle.
0:56:18 > 0:56:20And just, your own sense of flavour, really.
0:56:20 > 0:56:23And the freshness of the herbs and the vegetables.
0:56:23 > 0:56:24That's essential, isn't it?
0:56:24 > 0:56:27- That's right. Can I pinch some too? - Oh, sorry!
0:56:29 > 0:56:32And again, not overcooking, keeping everything very fresh,
0:56:32 > 0:56:34that's why it is simple. Very fresh, very light.
0:56:34 > 0:56:36A bit too much lime juice!
0:56:36 > 0:56:39That was me, my fault. It doesn't matter.
0:56:39 > 0:56:41They can't taste it!
0:56:47 > 0:56:50Classic stuff. We're not cooking live in the studio today,
0:56:50 > 0:56:52so we're looking back at some of the truly fantastic recipes
0:56:52 > 0:56:55from the Saturday Kitchen recipe book.
0:56:55 > 0:56:56Still to come on today's Best Bites...
0:56:56 > 0:57:00Things hot up in the kitchen when Atul Kochhar takes on the mighty Ken Hom
0:57:00 > 0:57:02in the Saturday Kitchen omelette challenge.
0:57:02 > 0:57:05Could Ken ever do an omelette in less than a minute?
0:57:05 > 0:57:07Find out in just a few moments' time.
0:57:07 > 0:57:10And fresh-faced Bryn Williams comes to the Saturday Kitchen studio
0:57:10 > 0:57:12for the very first time.
0:57:12 > 0:57:14He sears tuna, makes an avocado puree
0:57:14 > 0:57:17and serves it all with a radish and apple salad.
0:57:17 > 0:57:20And Emma Forbes faced her Food Heaven Or Food Hell.
0:57:20 > 0:57:21Would she get her Food Heaven,
0:57:21 > 0:57:24blueberries with my home-made blueberry pie,
0:57:24 > 0:57:25with custard and clotted cream?
0:57:25 > 0:57:28Or would she get her dreaded Food Hell, lamb in the form of
0:57:28 > 0:57:30mozzarella stuffed lamb chops with an artichoke ragu?
0:57:30 > 0:57:34Find out what she gets to eat at the end of today's show.
0:57:34 > 0:57:37Now it's time for a little Spanish sunshine from Jose Pizarro,
0:57:37 > 0:57:39with a delicious take on sea bass.
0:57:39 > 0:57:42- Pizarro.- There, you can do it, my friend.- I can go, Pizarro.
0:57:42 > 0:57:44- You did very well before. - Thank you very much.
0:57:44 > 0:57:46- I just don't want to make a fool of myself when we go live.- OK.
0:57:46 > 0:57:49- What are we cooking? - We are going to do
0:57:49 > 0:57:52pan-fried sea bass with sauteed mushrooms,
0:57:52 > 0:57:54and then crispy ham and crispy sage.
0:57:54 > 0:57:55All right? And...
0:57:55 > 0:57:59- With beans! With beans! - We'll do some beans, OK! With...
0:57:59 > 0:58:03- I think we will have plenty of ham. We will have to use it.- We'll do ham.
0:58:03 > 0:58:07In the meantime, I think you need to just start filleting.
0:58:07 > 0:58:09- Fillet this? OK.- Yes. - OK, so I'll do that.
0:58:09 > 0:58:14- And then, I'm going to add some olive oil.- Yeah.
0:58:14 > 0:58:17- A Spanish olive oil, of course. - Spanish olive oil.- Yes.
0:58:17 > 0:58:20- Now, this is a line-caught sea bass as well.- Has to be.
0:58:20 > 0:58:23There is a big difference, purely the fact of size.
0:58:23 > 0:58:26That's the main thing. Line-caught ones are much bigger,
0:58:26 > 0:58:30so if you can get a line-caught one, the better it is. There you go.
0:58:30 > 0:58:34The flavour always is going to be much better, for sure.
0:58:34 > 0:58:35Well, a lot of them are farmed.
0:58:35 > 0:58:38- You use a lot of sea bass in Spain, don't you?- Yes, plenty.
0:58:38 > 0:58:41- The south of Spain, in Cadiz.- Cadiz.
0:58:41 > 0:58:42- Cadiz.- Cadiz.
0:58:42 > 0:58:44Cardiff? Cardiff?!
0:58:44 > 0:58:47- And Jerez.- I told you, he's from Leicester!
0:58:47 > 0:58:50The cracks are showing. There you go, right. OK.
0:58:50 > 0:58:56OK, we're going to start chopping some shallots for the mushrooms.
0:58:56 > 0:59:00- Now, I mentioned at the top of the show, former chef.- Yes.
0:59:00 > 0:59:03You've set up on your own, or you're about to set up on your own.
0:59:03 > 0:59:06I am setting up on my own, which is good.
0:59:06 > 0:59:11- Hopefully it's going to be open in March, fingers crossed.- Yes.
0:59:13 > 0:59:15Is it an Italian restaurant, or what?
0:59:15 > 0:59:17It's going to be Italian, with some Chinese influence.
0:59:17 > 0:59:20- Chinese influence!- Yes, has to be.
0:59:20 > 0:59:24And, yes, this is my next big thing. So many things going on, you know?
0:59:24 > 0:59:27Yeah, exactly, because your book...
0:59:27 > 0:59:30Well, my book is doing well, just coming from America, Holland...
0:59:30 > 0:59:33- Yeah. And Spain!- It is going to be published in Spain.
0:59:33 > 0:59:35You know, my mum even can't read it..
0:59:35 > 0:59:38- That is amazing for me. - Your mother even can't read it?
0:59:38 > 0:59:42Yeah, she can't read it now. We are going to start frying some ham.
0:59:42 > 0:59:45- Right, what are you doing? Garlic in there?- Yeah.
0:59:45 > 0:59:48Garlic and shallot for the mushrooms, and here,
0:59:48 > 0:59:53we are going to crisp some ham. A simple live oil, yeah?
0:59:53 > 0:59:56- Now, what ham is this? - It's Serrano ham.- Yes.
0:59:56 > 0:59:58And I'm going to need some...
0:59:58 > 1:00:00There's your sea bass.
1:00:00 > 1:00:02- Look at those fillets.- Lovely.
1:00:02 > 1:00:07- And then we are going to crispy some sage as well.- OK.
1:00:08 > 1:00:12- I'll leave this over there. - Lovely.- Of course, this crispy ham,
1:00:12 > 1:00:15- Spain, obviously, the most famous ingredient, pork.- Pork.
1:00:15 > 1:00:19Iberico pork is the most important meat in Spain,
1:00:19 > 1:00:23with lamb, as well, from Castilla.
1:00:23 > 1:00:26There it is. We are going to chuck it in there.
1:00:26 > 1:00:31We are going to give the flavour of the sage and the ham to the fish.
1:00:31 > 1:00:35- But stuff like "choritho"... - "Chorizo."- Chorizo.- Chorizo.
1:00:35 > 1:00:39- You need to come with me to Spain. - Ill go to Spain.
1:00:39 > 1:00:40I'll take you to Yorkshire.
1:00:40 > 1:00:44- I'll teach you how to speak proper Yorkshire.- Deal.
1:00:44 > 1:00:48- Some salt.- What have you got in here?
1:00:48 > 1:00:54Some mushrooms. Sauteed, with a... Voila.
1:00:54 > 1:00:59Looking well to me. We are looking for a beautiful, crispy golden skin.
1:00:59 > 1:01:04- Right, OK.- And some paper.
1:01:04 > 1:01:06Here it is.
1:01:06 > 1:01:08For ham. Voila.
1:01:08 > 1:01:12- Talking of chorizo, we've got our own...- I saw that before here.
1:01:12 > 1:01:15- It's looking very well to me. - You like that?- Yes.
1:01:15 > 1:01:17Oh!
1:01:17 > 1:01:19- Sorry!- He's broken it!
1:01:21 > 1:01:25- You've just broken it!- I did.- That's been hanging there for months.
1:01:25 > 1:01:28Sorry. I have to say, it's ready to eat.
1:01:28 > 1:01:34I think we can try. Or maybe we can put some in the bin!
1:01:34 > 1:01:37He'll be watching.
1:01:37 > 1:01:39OK!
1:01:39 > 1:01:42- I'm going to fry off some of this for the beans, yeah?- Yeah.
1:01:42 > 1:01:48This one is almost ready. We're going to put some fish stock
1:01:48 > 1:01:50and reduce it.
1:01:50 > 1:01:52- Lovely. - So that's fish stock in there.- Yeah.
1:01:52 > 1:01:55When you think of Spanish ingredients, I mentioned pork
1:01:55 > 1:01:58and bits and pieces, but there are so many to choose from.
1:01:58 > 1:02:01If people want to start great Spanish cooking at home,
1:02:01 > 1:02:04what should they go for - smoked paprika, olive oil?
1:02:04 > 1:02:09Olive oil, olives, big in Spain, olive oil, big in Spain. Pimenton.
1:02:09 > 1:02:12But am I right in saying the Spanish produce more olive oil
1:02:12 > 1:02:15- than the Italians? - We are the biggest producer.
1:02:15 > 1:02:20I think they buy their olive oil from Spain and they just... Just joking.
1:02:22 > 1:02:24We're going to put some more sage over there.
1:02:24 > 1:02:27- Do you want some garlic in there? - Yes, please.
1:02:27 > 1:02:30- Touch of garlic.- Lovely, lovely.
1:02:31 > 1:02:34This is looking very good to me as well.
1:02:35 > 1:02:37So you're going to be busy, then.
1:02:37 > 1:02:40- You're writing your second book as well?- I am writing my second book.
1:02:40 > 1:02:42I say before I don't want
1:02:42 > 1:02:45to open a restaurant and write a book at the same time.
1:02:45 > 1:02:47- I'm doing it again. - You're doing it again.
1:02:47 > 1:02:49Never learning! This is the problem.
1:02:49 > 1:02:54- And you've been busy with the great Rick Stein.- Yes, I've been with him.
1:02:54 > 1:02:56What have you been doing with him?
1:02:56 > 1:02:58- I've been going fishing.- Yeah.
1:02:58 > 1:03:03And then we visit some ham, the curing ham, stunning.
1:03:03 > 1:03:06- This is for Rick's new TV series. - Yes, it's about Spain.
1:03:06 > 1:03:09I don't know when it's coming out, but I'm so happy.
1:03:09 > 1:03:12We had the most amazing time. That guy is just amazing.
1:03:12 > 1:03:15He's a legend. Absolute legend.
1:03:15 > 1:03:17When you are teaching him things about Spain,
1:03:17 > 1:03:21- you're just learning about Spain. - He's a legend.
1:03:21 > 1:03:25- That's fish stock in there. - Fish stock in here.
1:03:25 > 1:03:28- And the idea is we reduce it.- Just a little bit. It's almost ready.
1:03:28 > 1:03:30- That bass is cooked. - It's almost ready.
1:03:30 > 1:03:36- The beans are almost ready. - The garlic is there.
1:03:37 > 1:03:40- Got it.- Looking good to me. - Drain off our beans.
1:03:41 > 1:03:45You could, of course, do this in chorizo if you didn't break it.
1:03:45 > 1:03:47I know. Sorry!
1:03:49 > 1:03:52- Those beans are going to go in. Do you want some butter in there?- No.
1:03:52 > 1:03:54No? Are you sure?
1:03:54 > 1:03:58- I'm very sure indeed.- I'll ask again. Do you want some butter in there?
1:03:58 > 1:04:00- I DON'T want butter in that. - All right.
1:04:00 > 1:04:03- Black pepper in there? - Black pepper, yes.
1:04:03 > 1:04:07And some more black pepper here as well. And almost ready for plating.
1:04:09 > 1:04:12- I'm ready. Ready when you are. Let's go.- Let's go.
1:04:12 > 1:04:15- I'll bring that over. - Lovely, lovely. Mushrooms here.
1:04:22 > 1:04:26- We need to take the best of the season.- Yeah.- Voila.
1:04:26 > 1:04:28Fish on the top.
1:04:28 > 1:04:32- Look at that.- Stunning.
1:04:32 > 1:04:36Now finish with the crispy ham.
1:04:41 > 1:04:45- So they're just leaves on the top? - Sorry, and some more olive oil.
1:04:47 > 1:04:50HE GROANS
1:04:50 > 1:04:52- Done!- Remind us what it is again.
1:04:52 > 1:04:57It's pan-fried sea bass with sauteed mushrooms, ham and sage, done crispy.
1:04:57 > 1:04:58Don't forget the beans.
1:04:58 > 1:05:01- Oh, sorry, and beans from his garden. - Check this out.
1:05:06 > 1:05:09And, and, and...
1:05:10 > 1:05:14Can't believe you're not putting butter on it! There you go.
1:05:14 > 1:05:18- Very good.- It looks good to me. - There you go, there's your beans.
1:05:18 > 1:05:23- You can dive into that.- Spain are world champions at football.- Yes.
1:05:23 > 1:05:25This is as good. I played against them a few times.
1:05:25 > 1:05:31Did you play in Spain the first...in '80...
1:05:31 > 1:05:34In '82 was my first World Cup in Spain, yeah. It was a bit of
1:05:34 > 1:05:37a nervous time for me cos I wasn't sure if I was going to play in it or not.
1:05:37 > 1:05:41I had this rivalry with Ray Clemence, and fortunately,
1:05:41 > 1:05:46the manager picked me, but we were in Bilbao, north of Spain,
1:05:46 > 1:05:49and the manager said, "We've got a great hotel
1:05:49 > 1:05:52"right on the seafront, we'll have a nice relaxing build-up,
1:05:52 > 1:05:55"we'll get over there, we'll enjoy ourselves."
1:05:55 > 1:05:58And when we arrived at the hotel, there were two men on the door
1:05:58 > 1:06:02with guns and about six on the roof, and then we went to
1:06:02 > 1:06:05the training ground and there's a tank at the training ground.
1:06:05 > 1:06:08I think they went over the top with the security.
1:06:08 > 1:06:12It did change slightly after a couple of days.
1:06:12 > 1:06:14We know how to look after people.
1:06:15 > 1:06:19- With a tank!- The people were great. Security was great.
1:06:19 > 1:06:21- Happy with that?- Superb. Thank you.
1:06:26 > 1:06:28Mark, I'm so sorry that Jose broke your sausage,
1:06:28 > 1:06:31but it was funny. And now for the omelette challenge.
1:06:31 > 1:06:34Ken Hom's previous time was the wrong side of a minute,
1:06:34 > 1:06:37and Atul Kochhar was by no means the fastest chef on the leaderboard,
1:06:37 > 1:06:41so how would they both get on when they go head-to-head? Let's find out.
1:06:41 > 1:06:42Let's get down to business.
1:06:42 > 1:06:44All the chefs that come on the show
1:06:44 > 1:06:46battle it out against the clock and test how fast
1:06:46 > 1:06:49they can make a simple three-egg omelette.
1:06:49 > 1:06:52I say simple, but Gennaro Contaldo did it in a new record time
1:06:52 > 1:06:54of 16.36 seconds last week, an incredible time.
1:06:54 > 1:06:57- Ken, do you think you can beat it? - This is my hell.
1:06:57 > 1:07:01You're down near Watford at the moment. I am really down.
1:07:01 > 1:07:08- You don't like this bit, do you? - I hate it. You're getting back at me.
1:07:08 > 1:07:13- Atul, 40 seconds.- You've got to do it quicker than that. - I will try my best.
1:07:13 > 1:07:15- Come on, guys! Come on! - It's not a race or something.
1:07:15 > 1:07:18We taste them to make sure it's an omelette and not scrambled eggs.
1:07:18 > 1:07:22As usual, from now on, we're going to put clocks on the screens,
1:07:22 > 1:07:25you at home can see it, but these guys can't.
1:07:25 > 1:07:27- Are you ready?- BOTH: Yes.
1:07:27 > 1:07:30After three. Three, two, one. Go.
1:07:30 > 1:07:31Come on, guys.
1:07:35 > 1:07:36- Quick as you can, Ken.- Yes.
1:07:39 > 1:07:43Three eggs, in your own time, Ken. In your own time, you know(!)
1:07:43 > 1:07:46- Come on, Ken.- You're terrible.
1:07:46 > 1:07:49- You're terrible.- EastEnders will be on in a minute, hurry up.
1:07:56 > 1:08:00- What have you put in there? Oh, tomatoes! Ah!- He's cheating!
1:08:00 > 1:08:03- It's not, it's my omelette. - There you go.
1:08:03 > 1:08:06Quick as you can, make sure it's cooked, please.
1:08:06 > 1:08:07GONG SOUNDS
1:08:07 > 1:08:09He's good, he's good!
1:08:09 > 1:08:12Ah! Oh! Disaster!
1:08:15 > 1:08:19- I need my wok! I need my wok!- Take the wok away from him, he's lost.
1:08:22 > 1:08:25GONG SOUNDS
1:08:26 > 1:08:29- What is this? - I made a masala omelette, James.
1:08:29 > 1:08:32- KEN LAUGHS - You have to say sorry to Ken.
1:08:32 > 1:08:35- Sorry, Ken, did I hit you? - You did that on purpose!
1:08:35 > 1:08:38I have to say, it didn't make all the difference, but anyway.
1:08:38 > 1:08:42- That's all right. What is this, Ken?- I don't know!
1:08:44 > 1:08:49- It was duck egg, it took time. - I'll put you both in.
1:08:49 > 1:08:55I told you he was feisty today. Ken, do you think you did it quicker?
1:08:55 > 1:08:59- No, definitely not. - You did it quicker. Where are you?
1:08:59 > 1:09:03You can take that back to France and put it on your fridge.
1:09:03 > 1:09:05You did it in 51 seconds.
1:09:05 > 1:09:08CHEERING
1:09:08 > 1:09:12Just above Prue there. There you go.
1:09:12 > 1:09:14Atul.
1:09:14 > 1:09:17- I don't know.- He's gone up.
1:09:17 > 1:09:18I'm rubbish at it.
1:09:19 > 1:09:23- You did it...- Chinese and an Indian guy making omelettes!
1:09:23 > 1:09:25You did it quicker than 40 seconds.
1:09:25 > 1:09:29- You did it quicker than anybody on that board.- Really?
1:09:29 > 1:09:34- You sound shocked. So am I.- You did it in 35.84 seconds.
1:09:34 > 1:09:36CHEERING AND APPLAUSE
1:09:36 > 1:09:39- Fantastic.- Unfortunately, he's still at the bottom.
1:09:43 > 1:09:45Good one, gents, you did well there.
1:09:45 > 1:09:48Now, cast your mind back a few years, you may recall a young Welsh
1:09:48 > 1:09:51chef who just opened a restaurant called Odette's.
1:09:51 > 1:09:53It was a busy time for Bryn Williams,
1:09:53 > 1:09:55and just to make it even busier,
1:09:55 > 1:09:58he decided to cook for the first time on live national telly.
1:09:58 > 1:10:01- Good morning, Bryn.- Morning, James. - Great to have you on the show.
1:10:01 > 1:10:05Tell us a bit about this dish, first of all. What are you cooking?
1:10:05 > 1:10:08Seared tuna with a few spices around it, then we have a salad
1:10:08 > 1:10:11of apples, radish and some cresses and an avocado pure.
1:10:11 > 1:10:15Quite a light dish. We'll get onto the cresses in a minute.
1:10:15 > 1:10:16This is line-caught tuna.
1:10:16 > 1:10:18Line-caught tuna, yeah.
1:10:18 > 1:10:22- Sushi grade, some of the best tuna you can get.- OK.
1:10:22 > 1:10:25In here we have black peppercorns, white peppercorns, cloves,
1:10:25 > 1:10:28ground ginger and nutmeg. We're just going to blend all these together
1:10:28 > 1:10:31- for the crust to go around it. - So equal quantities of each?
1:10:31 > 1:10:35Equal quantities of each, and we'll just great some nutmeg in.
1:10:35 > 1:10:39We're going to blend this through, it's more aromatic than spicy.
1:10:39 > 1:10:43It's not as spicy as John's. It's more aromatic.
1:10:43 > 1:10:46Blitz this up in a little coffee grinder thing.
1:10:46 > 1:10:49IT WHIRRS LOUDLY Bit noisy.
1:10:49 > 1:10:53- Get a plate.- That's flash.
1:10:53 > 1:10:55It's flash. We've got all the gear here, mate.
1:10:55 > 1:11:00- Boys' toys.- We saw you on The Great British menu doing the fish course.
1:11:00 > 1:11:02What's it like working with a kitchen full of...
1:11:02 > 1:11:05Because who else was in the kitchen? Must be Ego City.
1:11:05 > 1:11:07Surprisingly, it wasn't.
1:11:07 > 1:11:10It was very competitive, we all wanted to win, obviously,
1:11:10 > 1:11:12but it wasn't as ego...
1:11:12 > 1:11:17I always get asked that question. Everyone was quite genuine.
1:11:17 > 1:11:19We all wanted to do well,
1:11:19 > 1:11:22just worried about the food more than the ego side of it.
1:11:22 > 1:11:24And remind us who else was cooking.
1:11:24 > 1:11:28The actual menu, Richard Corrigan did the smoked salmon, the starter.
1:11:28 > 1:11:32Myself, I did the turbot and oxtail as the fish course.
1:11:32 > 1:11:35Nick Nairn from Scotland, did the venison
1:11:35 > 1:11:37and Marcus Wareing did the custard tart,
1:11:37 > 1:11:40- so it was quite a good menu all round.- Good do. Good do, not bad.
1:11:40 > 1:11:45We're going to seal the tuna off in a nice warm pan, not too hot,
1:11:45 > 1:11:47- so we don't burn any of the spices. - Right.
1:11:49 > 1:11:53You've worked with some amazing chefs in your career.
1:11:53 > 1:11:56- I have worked with some good chefs. - Marco Pierre White.
1:11:56 > 1:11:58Marco Pierre White, Michel Roux at Le Gavroche,
1:11:58 > 1:12:02- and Chris Galvin at Windows. - Who we've had on the show.- Yes.
1:12:02 > 1:12:04I've been quite lucky to work with these people.
1:12:04 > 1:12:06I think if you're quite willing
1:12:06 > 1:12:09to dedicate your time to work with these people,
1:12:09 > 1:12:12you reap the benefits, and now we opened Odette's on Tuesday
1:12:12 > 1:12:17- in Primrose Hill.- You mentioned the restaurant. You opened this week?
1:12:17 > 1:12:20- It's four days old. - And you're here?- I'm here.
1:12:20 > 1:12:23- How I find time to come here, I don't know.- Are you open for lunch?
1:12:23 > 1:12:25We're open for lunch. I'll be straight back.
1:12:25 > 1:12:28The sooner I get the tuna done, the better.
1:12:28 > 1:12:31Once the tuna's sealed all the way round... We're going to keep it
1:12:31 > 1:12:34very rare in the middle, because it's such a great piece of tuna,
1:12:34 > 1:12:38we going to keep it nice and raw to keep all the flavours.
1:12:38 > 1:12:41We're going to wrap it just to keep its shape,
1:12:41 > 1:12:43and to firm it up in the fridge
1:12:43 > 1:12:45so when we come to slice it afterwards,
1:12:45 > 1:12:47we have nice slices of the tuna.
1:12:47 > 1:12:51- How long would you keep it in the fridge?- About an hour. Just to firm it.
1:12:51 > 1:12:56- You want the slices to be nice, fresh and alive.- Smells delicious.
1:12:56 > 1:13:00- Right. That's your tuna. - The tuna's in.- Next.
1:13:00 > 1:13:04We're going to do an avocado puree, very similar to a guacamole,
1:13:04 > 1:13:05that's the idea behind it.
1:13:05 > 1:13:08We're going to purify it. It's the same again.
1:13:08 > 1:13:11Fresh avocados, into the dressing we have some limes
1:13:11 > 1:13:13and some Tabasco. You could put coriander if you wanted to,
1:13:13 > 1:13:16but I'm going to go with avocados, lime and Tabasco.
1:13:16 > 1:13:18To ripen up an avocado...
1:13:18 > 1:13:21To ripen up an avocado, put a banana in it.
1:13:21 > 1:13:24Put a banana in a bag with two avocados
1:13:24 > 1:13:27and your avocados go ripe because of the enzymes from the banana.
1:13:27 > 1:13:29- What if you haven't got a banana? - Just leave them out?
1:13:29 > 1:13:32- I just leave them out. - Put them on the windowsill.
1:13:32 > 1:13:35My mother used to put them in newspaper and stick them on the windowsill.
1:13:35 > 1:13:36We don't have a microwave,
1:13:36 > 1:13:39but people say leave it on top of a microwave, is that true?
1:13:39 > 1:13:41I have no idea. I don't have a microwave.
1:13:41 > 1:13:43What are you trying to say? Eh?
1:13:43 > 1:13:47- Trying to catch me out?- He does has a microwave.- I bet he does have one.
1:13:47 > 1:13:50He has six of them all lined up. I've seen them.
1:13:50 > 1:13:53Yes, and I did put basil in my dessert.
1:13:53 > 1:13:56He's busy there. He must have a microwave.
1:13:56 > 1:13:59One avocado, squeeze of one lime.
1:14:02 > 1:14:05You can use the microwave to get all of the juice out of a lime.
1:14:05 > 1:14:09- You can.- Put it in for eight seconds. 18 seconds, a walnut.
1:14:09 > 1:14:14Eight seconds, you end up with something like this, rock hard.
1:14:14 > 1:14:17And we're going to blend this into a nice puree.
1:14:17 > 1:14:21Might even add another...
1:14:22 > 1:14:26We'll just add another lime to it, just to soften it all up.
1:14:26 > 1:14:28So where do you get your influences from?
1:14:28 > 1:14:31You've trained classically with a lot of French chefs,
1:14:31 > 1:14:34we've mentioned Le Gavroche and the Roux brothers.
1:14:34 > 1:14:37Where do you get your influences from?
1:14:37 > 1:14:40Reading cook books and talking to chefs in general
1:14:40 > 1:14:41and going out to eat.
1:14:41 > 1:14:45You all bounce ideas off one another, so that's my main thing,
1:14:45 > 1:14:48talking to the other people, talking to other chefs,
1:14:48 > 1:14:49that's what we do quite often.
1:14:49 > 1:14:53I think you do learn a lot by going out to eat.
1:14:53 > 1:14:56It's one of those things you learn when you're out eating,
1:14:56 > 1:14:58you learn different skills.
1:14:58 > 1:15:03You'll be too busy to do that with the new restaurant opening up!
1:15:03 > 1:15:06A few drops of Tabasco just to spike it up.
1:15:06 > 1:15:10- This would be done right at the last minute.- The last moment.
1:15:10 > 1:15:14- OK?- Yeah. That's good. - That's about it.
1:15:14 > 1:15:20And for the apple salad, a nice julienne of apple salad.
1:15:20 > 1:15:23This is the freshness, you've got the spices around the tuna,
1:15:23 > 1:15:27and the apple just gives it a bit of freshness into the salad.
1:15:27 > 1:15:31- Do you want me to cut the radishes up for you?- Yeah, just into rounds.
1:15:31 > 1:15:35D'you use a green apple because it's sour, or do you use a red apple?
1:15:35 > 1:15:38Always use the green apple for the sourness.
1:15:38 > 1:15:42Because it's got the lime juice in it, it counterbalances quite well.
1:15:42 > 1:15:45Yeah. Tell us a bit, I'm interested in these salad leaves,
1:15:45 > 1:15:48because these have become really trendy nowadays.
1:15:48 > 1:15:53- They have become quite trendy, yeah. - New fashionable food.
1:15:53 > 1:15:58This is what we call Daikon cress. It tastes a bit like a horse radish,
1:15:58 > 1:16:02quite a spicy thing. You could say it's quite an Asian dish, this.
1:16:02 > 1:16:05And the Shiso cress, which is purple, which is much, much softer.
1:16:05 > 1:16:09- They grow in these little things. - Like cress, yeah.
1:16:09 > 1:16:12- Yeah.- Like egg mayonnaise sandwiches.
1:16:12 > 1:16:18- People think this is mustard cress, but the flavour is completely different.- Completely different.
1:16:18 > 1:16:22In the restaurant, in service, we cut these as we're doing the dish,
1:16:22 > 1:16:26these are not cut beforehand, so the salad is ultra-fresh.
1:16:26 > 1:16:29- But they're actually quite expensive, those. - They're not the cheapest things.
1:16:29 > 1:16:32What about when you were at school,
1:16:32 > 1:16:35and you used to grow the seeds on your windowsill in cotton wool?
1:16:35 > 1:16:38Can't you do that? What are you looking at me like that for?
1:16:38 > 1:16:42- He must have a lot of time on his hands!- With all those microwaves.
1:16:44 > 1:16:49So we just drizzle in a bit of olive oil, a bit of seasoning.
1:16:49 > 1:16:50We'll leave that there.
1:16:50 > 1:16:56- Right, OK.- Just to finish off the dish, slice the tuna up.
1:16:56 > 1:16:58And when you're buying tuna, it's important,
1:16:58 > 1:17:01if you're going to serve tuna like this, you must get the good stuff.
1:17:01 > 1:17:03It's got to be ultra-fresh, fishmonger,
1:17:03 > 1:17:05and it's got to be the best tuna you can get as well.
1:17:05 > 1:17:10Don't try and buy any cheap stuff. Buy what we call the sushi grade.
1:17:10 > 1:17:13So you really trust your fishmonger.
1:17:13 > 1:17:17- That's a real cheffy thing, that! - Yes, it is.
1:17:17 > 1:17:19- It's like something you slipped on in the park.- Whoops!
1:17:19 > 1:17:21Wouldn't see that in Yorkshire.
1:17:23 > 1:17:26We just put a dollop on where I come from.
1:17:26 > 1:17:29Scoop on. One scoop or two, sir.
1:17:29 > 1:17:32A little bit of salad to the side.
1:17:32 > 1:17:35- This had better be attractive to the Primrose Hill set.- Exactly.
1:17:35 > 1:17:38It's quite a health-conscious dish, as well,
1:17:38 > 1:17:41so hopefully the Primrose Hill set will enjoy it.
1:17:41 > 1:17:43Finish off with a bit of olive oil
1:17:43 > 1:17:46and finish off the tuna with some seasoning.
1:17:46 > 1:17:48Remind us what that is again.
1:17:48 > 1:17:51Seared tuna with an avocado puree and radish and salad.
1:17:51 > 1:17:53Lovely, brilliant.
1:17:58 > 1:18:02Right. Follow me over and let's have a taste of this.
1:18:02 > 1:18:04There you go, Rupert. Second dish.
1:18:04 > 1:18:08I'm going to pretend I'm Sadie Frost in Primrose Hill.
1:18:08 > 1:18:10I'm not very hungry!
1:18:10 > 1:18:13I thought you meant you're going to share with all of us.
1:18:13 > 1:18:16Try it, tell me what you think.
1:18:16 > 1:18:20- Is it the type of thing you'd go for or not?- Yeah, I would.
1:18:20 > 1:18:24- It's very nice.- Try these new fashionable leaves.
1:18:24 > 1:18:28The apple is the secret of that dish. It freshens everything up.
1:18:28 > 1:18:30Really nice. Delicious.
1:18:30 > 1:18:33You do have a different clientele, though, where you are,
1:18:33 > 1:18:38- because you are a suburban restraint.- Primrose Hill?
1:18:38 > 1:18:42It's the hub of everything. There's David Walliams, Jude Law.
1:18:42 > 1:18:44Just none of them eat, that's the only trouble.
1:18:44 > 1:18:46- Are you coming down?- Yeah!
1:18:46 > 1:18:49- Amanda? Do you like?- Delicious.
1:18:49 > 1:18:52- It's really nice, the tuna. - Those leaves, I think
1:18:52 > 1:18:55you'll probably see them in three, four years' time in the supermarket.
1:18:55 > 1:18:58Grow them on your windowsill!
1:18:58 > 1:19:00Grow them on your windowsill! Right.
1:19:04 > 1:19:07And not a mouthful of microwave food in sight.
1:19:07 > 1:19:11TV presenter Emma Forbes is no stranger to live television.
1:19:11 > 1:19:13Anything can happen, but she had no idea
1:19:13 > 1:19:18if she was going to eat Food Heaven or Food Hell, so what did she get? Take a look at this.
1:19:18 > 1:19:20Everybody here has made their minds up.
1:19:20 > 1:19:22Food Heaven would be a big pile of blueberries.
1:19:22 > 1:19:25We've got two here, one of which could be transformed into a pie,
1:19:25 > 1:19:28the other one into a compote to go with the pie with some make custard.
1:19:28 > 1:19:32We've a nice pile of lamb chops over there, which could be done
1:19:32 > 1:19:36Italian style with mozzarella, Parma ham, flour, egg and breadcrumbs,
1:19:36 > 1:19:37with a nice ragu on the side.
1:19:37 > 1:19:39What do you think these lot have decided?
1:19:39 > 1:19:42I've been bribing them, I've told them how much I love them,
1:19:42 > 1:19:45they're very handsome chefs, they're very talented chefs.
1:19:45 > 1:19:48We knew it would work with him.
1:19:48 > 1:19:51I've booked every night in their restaurants for next year and a half.
1:19:51 > 1:19:53It obviously worked, because it's 6-1 to Food Heaven.
1:19:53 > 1:19:55Oh, yeah! Bring it on.
1:19:55 > 1:19:59These guys, I want you to make a custard, please, Galton.
1:19:59 > 1:20:01- Coostard?! - Don't you love custard, though?
1:20:01 > 1:20:04In Norfolk, we call it custard, James.
1:20:04 > 1:20:08- Custard, not coostard. - You see, they've started already.
1:20:08 > 1:20:10It's all started. Right. Pastry.
1:20:10 > 1:20:14So flour... Shortcrust pastry. Flour, salt, butter.
1:20:14 > 1:20:17- Bootter?- Yeah, butter. There you go.
1:20:17 > 1:20:21- I've got hot hands, James. - That's all right, that's all right.
1:20:21 > 1:20:23So are you going to make some coostard?
1:20:23 > 1:20:25Loompy coostard?
1:20:25 > 1:20:27Thank you very much.
1:20:27 > 1:20:28I love custard.
1:20:28 > 1:20:31So what I'm going to do now is basically just take these
1:20:31 > 1:20:34little pots here, just lightly butter them, there we go,
1:20:34 > 1:20:39and then use our blueberries to fill and make our little pies.
1:20:39 > 1:20:41So basically butter these little moulds,
1:20:41 > 1:20:45and then what we're going to do is to make our blueberry filling,
1:20:45 > 1:20:47he's going to just mix this all together with his fingers.
1:20:47 > 1:20:49The idea is light and delicate.
1:20:49 > 1:20:51That's what I'm doing, James, light and delicate.
1:20:51 > 1:20:53- We've got the blueberries here. - To match your sweater.
1:20:53 > 1:20:57- Thank you very much.- Good girl! - Good call.- Don't you start as well.
1:20:57 > 1:20:59They've all been tweeting.
1:20:59 > 1:21:02- What have you seen?- I don't tweet, I don't understand it.
1:21:02 > 1:21:04MyFace, I don't understand that either.
1:21:04 > 1:21:07I'm going to get you tweeting. You will.
1:21:07 > 1:21:10James Winter says that they're all tweeting about you, apparently.
1:21:10 > 1:21:14- Really?- Yeah.- Good.- I like that. - Hopefully nice things.- Yeah.
1:21:14 > 1:21:17There's a load of rugby players up and down the country, very happy.
1:21:17 > 1:21:21- There you go.- Yum.- So we're going to mix that together like that.
1:21:21 > 1:21:23Do you want me to do anything with this custard?
1:21:23 > 1:21:25- Can you keep an eye on that for me? - Is there a spoon?
1:21:25 > 1:21:27Can I move you over that direction?
1:21:27 > 1:21:31- Shall I get a wooden spoon for the custard?- Yeah, great call.
1:21:31 > 1:21:33Two people to make custard. There you go.
1:21:33 > 1:21:36- Is that sugar going in here as well, James, or not?- Yes, it is.
1:21:36 > 1:21:40- There you go. That goes in there. - Bit of water for me, please?- What?
1:21:40 > 1:21:42- Water.- No, you haven't mixed in the butter.
1:21:42 > 1:21:46This is how I'd really like to cook, with all three of you in my kitchen.
1:21:46 > 1:21:47This would be great!
1:21:47 > 1:21:49We're just going to roll this up
1:21:49 > 1:21:52and basically use a tiny bit of flour.
1:21:52 > 1:21:55Now instead of using a wooden chopping board,
1:21:55 > 1:21:58this is where stone or slate is very, very good.
1:21:58 > 1:22:01Not really slate, but stone or marble. Because it's cold.
1:22:01 > 1:22:04You need it cold, because with shortcrust pastry,
1:22:04 > 1:22:06with it being short, ie it's quite crumbly,
1:22:06 > 1:22:08you don't want to add too much flour
1:22:08 > 1:22:11because it will cause it to be even more short.
1:22:11 > 1:22:13So you need to keep it nice and cold.
1:22:13 > 1:22:21And hopefully...Mark will have a couple there ready.
1:22:21 > 1:22:24- Light fingers. - I'm a terrible pastry chef.
1:22:24 > 1:22:28And the idea of this is you make it as thin as you possibly can, really.
1:22:28 > 1:22:30You're supposed to be concentrating on that, Emma.
1:22:30 > 1:22:33I am concentrating on that, while staring at the custard.
1:22:33 > 1:22:34I'm a woman, I'm multitasking.
1:22:34 > 1:22:38You can now show your tattoo, this is the perfect moment!
1:22:38 > 1:22:41- LAUGHTER - No, please don't.
1:22:43 > 1:22:44Thank you, thank you, Emma.
1:22:44 > 1:22:46You can tell I'd irritate a chef
1:22:46 > 1:22:48because I'm doing stuff that is annoying. Isn't it?
1:22:48 > 1:22:52- Like my wife, gets in the way!- But I'm admiring your pastry making.
1:22:52 > 1:22:54- It's pretty bad, actually, to be honest.- No, it's very good.
1:22:54 > 1:22:57So while we've got two minutes to fill, tell me about this tweet.
1:22:57 > 1:22:59What do you do to tweet?
1:22:59 > 1:23:02What you do to tweet is, you just start tweeting!
1:23:02 > 1:23:03Start tweeting on what?
1:23:03 > 1:23:06Well, you go onto Twitter and you set up your tweet account,
1:23:06 > 1:23:08and then you tweet people like me
1:23:08 > 1:23:10and you tweet people like Mark and then we retweet to other followers.
1:23:10 > 1:23:14- Mark?!- Galton, even.- Galton, even. I mean this Mark.
1:23:14 > 1:23:17- You're on Twitter, aren't you? - I was. I'm an ex-tweeter, now.
1:23:17 > 1:23:19We're the worst ones, the ex-tweeters.
1:23:19 > 1:23:22- Well, anyway, you tweet Gordon, you tweet...- Gordon?!
1:23:22 > 1:23:25LAUGHTER
1:23:25 > 1:23:28- That's my fault, sorry. - It's cos he said it.
1:23:28 > 1:23:32Cos you look like a gopher, that's what it is.
1:23:32 > 1:23:34Let me just get my hand...
1:23:34 > 1:23:40- They put the name in my head. Blame them.- Anyway, you tweet. Carry on.
1:23:40 > 1:23:43You tweet and then you retweet and then we start having a little chat,
1:23:43 > 1:23:46so I might have tweeted this morning saying "loving your sweater".
1:23:46 > 1:23:48- I might have done something more interesting, but...- Yeah,
1:23:48 > 1:23:50but there are millions of people all taking the mick
1:23:50 > 1:23:52out of me wearing my sweater.
1:23:52 > 1:23:55I'm sure there's loads of people tweeting saying you look gorgeous!
1:23:55 > 1:23:57No, they're not. They're all taking the mick.
1:23:57 > 1:24:00My producer has just said, "There are some."
1:24:00 > 1:24:02Which obviously means about two.
1:24:02 > 1:24:04I'm sure there's more than that.
1:24:04 > 1:24:07And that's how it gets going, and then we start tweeting
1:24:07 > 1:24:08and we tweet little recipe tips.
1:24:08 > 1:24:11I spend my life trying to get away from everybody,
1:24:11 > 1:24:15not tell everybody where I am. Also, they come up to you...
1:24:15 > 1:24:18This lovely old lady in a restaurant the other day,
1:24:18 > 1:24:20called me out of the kitchen, and I was thinking she was
1:24:20 > 1:24:23going to mention Thomas Keller, the greatest chef we've had on -
1:24:23 > 1:24:27no offence, boys - the greatest chef we've had on the show so far.
1:24:27 > 1:24:31And I got called into the restaurant and I went over there
1:24:31 > 1:24:34and I said, "Is everything all right?" And she said, "Yes, my dear.
1:24:34 > 1:24:35"I just wanted to say something."
1:24:35 > 1:24:37And I thought she was going to mention the show. She said,
1:24:37 > 1:24:41"You don't look as fat as you do on TV!" Which is nice.
1:24:41 > 1:24:44And that's why you've now started wearing a jumper.
1:24:44 > 1:24:46But if you tweeted, she wouldn't say to your face, she'd tweet it.
1:24:46 > 1:24:50- No, they'd all be on it, yeah! - Meanwhile, the custard is beautiful.
1:24:50 > 1:24:53That looks gorgeous.
1:24:53 > 1:24:57Meanwhile, my pie is done and we're still making our pastry over there.
1:24:57 > 1:25:01- But that's your pie, look. - That's it, James, get your own back!
1:25:01 > 1:25:04- It's your show. - LAUGHTER
1:25:06 > 1:25:08Right. So once you've got your pastry like that,
1:25:08 > 1:25:10then what you need to do is rest this in the fridge.
1:25:10 > 1:25:13Resting pastry is very important. Never make pastry by machine.
1:25:13 > 1:25:17- I'm loving the resting bit. - Can you let...?
1:25:17 > 1:25:19Rest it first, in the fridge.
1:25:19 > 1:25:22Always make it by hand, never by machine, it toughens up the flour.
1:25:22 > 1:25:26I agree with that, James. We're old-school. We do things like that.
1:25:26 > 1:25:29Sorry, I was just shaking the blueberries there.
1:25:29 > 1:25:30That's all right, we need those.
1:25:30 > 1:25:33That's got a little bit of water, some sugar, and the blueberries.
1:25:33 > 1:25:36If you could just crush them with the back of a spoon....
1:25:36 > 1:25:40- OK, you're making a compote. - A little compote to go with it.
1:25:40 > 1:25:44Now, this custard.
1:25:44 > 1:25:46There is not a lump in that custard, I watched him sieve it.
1:25:46 > 1:25:49- It's a little thin.- A little thin?
1:25:49 > 1:25:52So this has got egg... No, it's all right, I see.
1:25:52 > 1:25:55So you've got egg yolks, bit of sugar, cream and milk,
1:25:55 > 1:25:57and that's easy to make a custard.
1:25:57 > 1:26:00You can tell when it's ready, it coats the back of the spoon.
1:26:00 > 1:26:02I could have that for breakfast.
1:26:02 > 1:26:06- You can actually say, "Galton, that is a good custard."- Yes, no, no.
1:26:06 > 1:26:11- Or Gordon, or Mark.- Or anybody else's name I come up with.
1:26:11 > 1:26:13Right, we've got our pies here.
1:26:13 > 1:26:16The secret of these, when they're baked in the oven...
1:26:16 > 1:26:18I've made these in advance.
1:26:18 > 1:26:22These can go in at 350 Fahrenheit, about 170, gas mark four,
1:26:22 > 1:26:26something like that. They want 20 minutes to half an hour baking away.
1:26:26 > 1:26:29You want to make sure the base of it is cooked, and then what I do
1:26:29 > 1:26:34is just leave them out just for about three or four minutes.
1:26:34 > 1:26:35That's where we go wrong with me.
1:26:35 > 1:26:39That's brilliant! They look gorgeous.
1:26:39 > 1:26:41Pastry chef for a long time, you see.
1:26:41 > 1:26:43What you do is you make the filling...
1:26:43 > 1:26:46The idea is to just get the pastry thin enough
1:26:46 > 1:26:49so you should be able to see the blueberries through it.
1:26:49 > 1:26:53That one is perfect. It's not even leaked.
1:26:53 > 1:26:57- Yum! Can I have three?- Thank you very much, boys, thank you.
1:26:57 > 1:27:00- Then we lift that over. - It's beautiful.
1:27:00 > 1:27:03And then we put some of this thick custard...
1:27:03 > 1:27:06Tell me something, with your shortcrust pastry,
1:27:06 > 1:27:09- could you do savoury in there? - You can do, yeah.
1:27:09 > 1:27:11I would serve it in my restaurant like that,
1:27:11 > 1:27:14this is how Galton and...
1:27:14 > 1:27:17No, I don't do that. Not any more.
1:27:17 > 1:27:21- Difference, 25 quid.- £5.99.
1:27:21 > 1:27:27- A little compote of berries to go with it.- Yes. I'm in heaven already.
1:27:27 > 1:27:31Some of the liquor there. And then...
1:27:31 > 1:27:33Come on, you need a bigger spoonful than that.
1:27:33 > 1:27:35I put all the crust on it, look at that.
1:27:35 > 1:27:40- Clotted cream to go with it. - When do I get to eat it?- Now!- Great.
1:27:40 > 1:27:43- There you go.- They're good. I'm going to eat the custard.
1:27:43 > 1:27:46I'm not going to be able to do this very elegantly, does it matter?
1:27:46 > 1:27:50- No, you just break them up. - Just mind James's jumper.
1:27:50 > 1:27:53Do you want to bring the glasses over, girls?
1:27:58 > 1:28:01- Happy with that?- I'm so happy. - It's wonderful, isn't it?
1:28:01 > 1:28:03And a great thing for Sunday lunch tomorrow as well.
1:28:08 > 1:28:10I'm so glad you liked it, Emma.
1:28:10 > 1:28:12Well that's all we've got time for on today's Best Bites.
1:28:12 > 1:28:14To have a go at any of the great dishes
1:28:14 > 1:28:16you've seen on today's programme,
1:28:16 > 1:28:19you can find all the studio recipes on our website -
1:28:19 > 1:28:20bbc.co.uk/recipes
1:28:20 > 1:28:23There are plenty of great ideas for you to choose from.
1:28:23 > 1:28:27Have a great week, and I'll see you all very soon. Bye.
1:28:27 > 1:28:30Subtitles by Red Bee Media Ltd