Episode 107

0:00:02 > 0:00:05It's time to whet your appetite. This is Saturday Kitchen Best Bites.

0:00:26 > 0:00:29Welcome to the show. We've got a great line-up of seasonal treats

0:00:29 > 0:00:32cooked by some of the best chefs around and there are some pretty

0:00:32 > 0:00:35peckish celebrities ready for a taste of the action today,

0:00:35 > 0:00:37including Joss Stone and Chris Evans.

0:00:37 > 0:00:41Michael Caines comes all the way from the double Michelin starred

0:00:41 > 0:00:44Gidleigh Park to roast pheasant and serves it with braised chicory,

0:00:44 > 0:00:48quince puree, caramelised walnuts and wild mushrooms.

0:00:48 > 0:00:51One of the co-creators of Moro, Sam Clark,

0:00:51 > 0:00:54joins us to share his version of a Spanish scallop dish.

0:00:54 > 0:00:58He pan-fries scallops with Oloroso sherry and oyster mushrooms

0:00:58 > 0:01:01and serves them with Spanish croutons called 'migas'.

0:01:01 > 0:01:05Anna Hansen brings onglet steak from her modern pantry

0:01:05 > 0:01:06to the Saturday Kitchen table.

0:01:06 > 0:01:09She coats the meat in a tamarind and miso marinade

0:01:09 > 0:01:12and serves it with besan chips and watercress salad.

0:01:12 > 0:01:15And Chris Evans faces his Food Heaven or Food Hell.

0:01:15 > 0:01:20Will he get his Food Heaven - fat. Which I made a little bit more appetising than it sounds

0:01:20 > 0:01:23with my duck rillettes with duck breast, pickled mushrooms

0:01:23 > 0:01:25and parsnip and apple puree.

0:01:25 > 0:01:31Or will he get his Food Hell - fish with my medley of steamed fish, Chinese greens and plum sauce.

0:01:31 > 0:01:34Find out what he gets to eat at the end of the show.

0:01:34 > 0:01:37But first we go back to the days when Mark Sargeant was in charge

0:01:37 > 0:01:40of the restaurant at Claridge's and he had salmon on the menu.

0:01:40 > 0:01:44Now, this recipe, tell us what it is first of all because it's pretty straightforward.

0:01:44 > 0:01:47Normally, I come on and have about 65 pans

0:01:47 > 0:01:49and get myself in a bit of a muddle.

0:01:49 > 0:01:52So I thought I'd be nice and simple today. We've got a really lovely cut.

0:01:52 > 0:01:56I think it's been a bit forgotten. We've brought it back in the pubs. It is a darn of salmon.

0:01:56 > 0:02:00So basically, it's the whole fish and you cut it through the bone.

0:02:00 > 0:02:02You can take out the little pin bones down the side.

0:02:02 > 0:02:05What that does is, it keeps it really moist.

0:02:05 > 0:02:08So you cook it and the bone stops it from overcooking in the middle

0:02:08 > 0:02:12and salmon is one of those fish you can have nice and pink and medium rare inside.

0:02:12 > 0:02:14It used to be available quite a lot.

0:02:14 > 0:02:19There was no other choice ten years ago. Now, the fashion is to take all the bones out.

0:02:19 > 0:02:21Posh fillets and all the bones and all that sort of thing,

0:02:21 > 0:02:24which has its place and it's lovely. I just think, you know...

0:02:24 > 0:02:29You want me to chop the potatoes? Yes. Really nice, crispy potatoes.

0:02:29 > 0:02:33So you dice those nice and small so we can cook them in real time.

0:02:33 > 0:02:38And these lovely brown shrimps. Morecambe Bay shrimps. They give a really nutty flavour to it.

0:02:38 > 0:02:42Capers and some chopped parsley and we serve it with a little watercress salad.

0:02:42 > 0:02:46If people can't buy these brown shrimps on their own, you could use potted shrimps.

0:02:46 > 0:02:51Potted shrimps, yes. Take the butter off and melt it down a bit and you're away.

0:02:51 > 0:02:54So what we're going to do is fasten the little belly part

0:02:54 > 0:02:58of the salmon here with some cocktail sticks,

0:02:58 > 0:03:02so when we cook it, it doesn't all splay open. I mentioned the pubs.

0:03:02 > 0:03:04Is this the type of food they serve in the pubs? Yes.

0:03:04 > 0:03:09We've got this dish on at The Warrington, which is our pub in Maida Vale.

0:03:09 > 0:03:15Just nice, simple, kind of quick, tasty, non-fussed-over food.

0:03:15 > 0:03:17That is what we like doing.

0:03:17 > 0:03:20Really nice seasoning. Don't be shy with the seasoning.

0:03:20 > 0:03:23You are going to lose some of the seasoning anyway in the pan.

0:03:23 > 0:03:27You mentioned that keeping the bone in keeps it nice and moist as well.

0:03:27 > 0:03:30Nice and moist so you can get that really amazing colour,

0:03:30 > 0:03:32which gives it a fantastic flavour.

0:03:32 > 0:03:34Almost like a golden brown crust on the outside.

0:03:36 > 0:03:39So it's nice and moist and pink and medium rare in the centre.

0:03:41 > 0:03:46That goes in there. Just a little bit of oil in there, that's all? Yes. Olive oil.

0:03:46 > 0:03:49What we are going to do is, from the pan we cook the salmon in

0:03:49 > 0:03:53we're going to take it out and let it rest for a couple of minutes and then we're going

0:03:53 > 0:03:57to make a warm vinaigrette to go in with that.

0:03:57 > 0:04:01These potatoes, I am chopping them nice and fine.

0:04:01 > 0:04:04So they can cook quickly. Yes, nice and quickly.

0:04:04 > 0:04:07You want them nice and crispy and what they're going to do is,

0:04:07 > 0:04:09when we put them back into the vinaigrette,

0:04:09 > 0:04:12which we will make in the pan, it will absorb all that flavour.

0:04:12 > 0:04:16With all the restaurants opening and all the stuff you're doing,

0:04:16 > 0:04:18what about the credit crunch? People are talking about it.

0:04:18 > 0:04:21Has that affected the London restaurant scene?

0:04:21 > 0:04:25I think I'm very lucky because I've obviously got Gordon Ramsay above my door which helps.

0:04:25 > 0:04:28Not your name! No.

0:04:30 > 0:04:33I just think we are a very special occasion place.

0:04:33 > 0:04:35This is Claridge's.

0:04:35 > 0:04:38Claridge's, yes. We don't rely on the major bankers

0:04:38 > 0:04:41and things like that, that might be feeling it.

0:04:41 > 0:04:43I don't know.

0:04:43 > 0:04:48I'm sure we will get affected eventually but at the moment, touch wood...

0:04:50 > 0:04:54Thanks for that. Cheers. So the fish is cooking. This is the secret with cooking fish.

0:04:54 > 0:04:56Cook on one side and then turn it over. Turn it over.

0:04:56 > 0:05:00And you've got that lovely layer of skin around the outside,

0:05:00 > 0:05:03which obviously, when it is scaled, is going to go nice and crispy.

0:05:03 > 0:05:05Adam said earlier in rehearsal

0:05:05 > 0:05:08he poaches this and takes the skin off round the outside.

0:05:08 > 0:05:11But I think it's nice to kind of give it a really lovely colour,

0:05:11 > 0:05:14golden brown colour on there, all the skin goes nice and crispy.

0:05:14 > 0:05:17So you've got lots of different textures in there.

0:05:17 > 0:05:20You've got the golden brown skin and then nice and moist in the middle.

0:05:20 > 0:05:24I suppose if you wanted to, it's coming towards the end of the season now,

0:05:24 > 0:05:28March to September for the wild salmon, coming towards the end of the season now.

0:05:28 > 0:05:31You shouldn't be buying that on the credit crunch, James! I know.

0:05:31 > 0:05:35If you can get... Very expensive. If you can fish it out yourself, fine.

0:05:35 > 0:05:37What other fish do you use?

0:05:37 > 0:05:40I did it with hake the other day.

0:05:40 > 0:05:42Hake on the bone is really good because again hake

0:05:42 > 0:05:44is one of those fish, a bit like cod, it's very flaky.

0:05:44 > 0:05:48I've done that, but we use string and tie it as well as the cocktail stick

0:05:48 > 0:05:50and tie it with a bit of string as well.

0:05:50 > 0:05:53It's good if you can get the bottom cut so it's on the tail,

0:05:53 > 0:05:56so you go straight through. It stops it from falling apart.

0:05:56 > 0:05:59And just pull that bone out after in the middle. Yes.

0:05:59 > 0:06:01That's had a few minutes on there.

0:06:01 > 0:06:03We'll take it out and let it rest there.

0:06:03 > 0:06:05That has got a nice bounce to it.

0:06:05 > 0:06:08So it's going to be really juicy and pink in the middle.

0:06:08 > 0:06:12We've got that oil there from the fish, which I'm going to pour into the potatoes.

0:06:12 > 0:06:15Just to give them a bit of extra flavour.

0:06:16 > 0:06:19And then back on the stove, we'll turn that down,

0:06:19 > 0:06:21you just really need to use the residual heat in there.

0:06:21 > 0:06:25I'm going to fry off my capers. We are using capers in vinegar.

0:06:25 > 0:06:28You can get two types. One in brine, one in a salt.

0:06:28 > 0:06:33I prefer the one in the vinegar because salmon is quite a rich, fatty type of fish.

0:06:33 > 0:06:36The capers just give it a bit of acidity.

0:06:36 > 0:06:39Once they are in the pan, they should just pop open. They pop open.

0:06:39 > 0:06:41We just want to fry them so they split open in a bit.

0:06:41 > 0:06:45So presumably if you don't want salt, you just rinse off the salt.

0:06:45 > 0:06:48Yes, but then you are rinsing out the flavour of the capers, I find.

0:06:48 > 0:06:51So you just want to fry those. Now, these lovely brown shrimps.

0:06:51 > 0:06:55These are incredible. Bags and bags of flavour.

0:06:55 > 0:06:57Almost like a nutty taste, really.

0:06:59 > 0:07:01Be really generous with those.

0:07:01 > 0:07:04You have just come back from your tour around Italy as well,

0:07:04 > 0:07:08but in France they have the crevette grise, and you eat the whole lot.

0:07:08 > 0:07:11Shell on. Nice and crunchy. Head and everything. Delicious.

0:07:12 > 0:07:14So we are just warming this through.

0:07:16 > 0:07:20This is like a Chardonnay vinegar. You can use white wine vinegar.

0:07:20 > 0:07:23The Chardonnay vinegar has got a slight sweetness to it as well.

0:07:23 > 0:07:26So it's obviously acidic but with a slight sweetness.

0:07:26 > 0:07:28You can use that part with oysters as well.

0:07:28 > 0:07:33Laurence is taking notes for his wife later! I hope she's watching.

0:07:33 > 0:07:35So, a touch of vinegar. Have you got my parsley?

0:07:35 > 0:07:38Can you put my parsley in there, please?

0:07:38 > 0:07:40Chopped parsley has gone in.

0:07:42 > 0:07:44A few of those. Potatoes go in.

0:07:45 > 0:07:48And then we are just going to add a touch of olive oil.

0:07:48 > 0:07:51That just sort of forms the vinaigrette in there.

0:07:51 > 0:07:53It's a nice, warm vinaigrette.

0:07:54 > 0:07:57It's also not sort of season conducive either.

0:07:57 > 0:07:59You can have that in the winter, summer, spring.

0:07:59 > 0:08:03There is nothing really seasonal. Maybe the shrimps.

0:08:03 > 0:08:04I will put your salmon on there.

0:08:08 > 0:08:11And you've got some watercress. Yes.

0:08:11 > 0:08:15I want that lightly dressed with a little bit of oil. I will do that.

0:08:15 > 0:08:19And that is nice and peppery. This is young watercress. It's very small.

0:08:19 > 0:08:23So it's not that mind-blowing, burn your mouth out kind of pepperiness.

0:08:25 > 0:08:28Basically, it's a kind of salad, really.

0:08:28 > 0:08:31So you've got lots of different textures and flavours.

0:08:33 > 0:08:37The spiciness and the acidity of the capers and the vinaigrette.

0:08:37 > 0:08:41The rich salmon and the pepperiness.

0:08:41 > 0:08:43Very, very simple but again very quick.

0:08:43 > 0:08:46It looks great as well, doesn't it? Even I'm quite pleased with that.

0:08:46 > 0:08:48Put that on there.

0:08:49 > 0:08:52Just a little drizzle of olive oil.

0:08:52 > 0:08:56Those potatoes have absorbed all that lovely vinaigrette. It's nice and warm.

0:08:58 > 0:09:01That looks pretty good, doesn't it? Remind us what that is again.

0:09:01 > 0:09:06A nice darn of salmon, pan-fried, with a warm vinaigrette of potatoes,

0:09:06 > 0:09:08Morecambe Bay shrimps and capers.

0:09:08 > 0:09:11Delicious. Salmon and potatoes to you and me!

0:09:17 > 0:09:20It looks and smells delicious. There you go.

0:09:20 > 0:09:24You get your first bite for breakfast at 9:45am.

0:09:24 > 0:09:27It looks lovely. Dive into that.

0:09:27 > 0:09:30The vinegar does really make it, doesn't it?

0:09:30 > 0:09:34Salmon is a fatty and rich fish and you need something to cut through that richness.

0:09:34 > 0:09:38Where do you stand on the farm organic salmon?

0:09:38 > 0:09:41Yes. I don't want to go into that on television!

0:09:41 > 0:09:44Rubbish fork. Rubbish fork. Rubbish fork but really nice.

0:09:44 > 0:09:48How are the shrimps you used different to the normal shrimps you find?

0:09:48 > 0:09:52They are brown shrimps. They've got that really lovely flavour.

0:09:52 > 0:09:55It's just what you'd have as a classic potted shrimp.

0:09:55 > 0:09:58You can use prawns and things but just to have that flavour,

0:09:58 > 0:10:01they've got that really earthy flavour, those brown shrimps.

0:10:01 > 0:10:03It smells lovely. The capers are lovely as well.

0:10:03 > 0:10:06But with other fish, you mentioned salmon, hake...

0:10:06 > 0:10:08Anything with a bone in it really.

0:10:08 > 0:10:12Like a round fish and you can cut through it. It keeps it nice and moist.

0:10:16 > 0:10:19Sorry about the fork, Laurence, but I'm glad you liked the salmon.

0:10:19 > 0:10:23Coming up, Matt Tebbutt makes a chestnut and pear millefeuilles for singer Joss Stone,

0:10:23 > 0:10:26after Rick Stein travels the waterways of France

0:10:26 > 0:10:28in search of some classic French cooking.

0:10:28 > 0:10:32And now the Rosa is about to experience the pente d'eau at Montech.

0:10:32 > 0:10:35As you see, we're heading for a puddle of water

0:10:35 > 0:10:37and there is a big slope beyond.

0:10:37 > 0:10:42A big board will drop behind us and then two enormous railway engines

0:10:42 > 0:10:49will pull that whole puddle and us up the hill to the top, where we will...

0:10:50 > 0:10:52LAUGHTER

0:10:52 > 0:10:54Carry on!

0:10:54 > 0:10:57Where we will be deposited on the upper level.

0:11:02 > 0:11:05When you think about it, the whole concept of moving stuff

0:11:05 > 0:11:08around the country by waterways is remarkable.

0:11:08 > 0:11:11In this day and age, you would think that more consideration

0:11:11 > 0:11:15might be given to such a gentle, environmentally-friendly means.

0:11:15 > 0:11:18It all comes down to time and I'm sure with a little forethought

0:11:18 > 0:11:23there must be plenty of cargo that isn't necessarily needed in a rush.

0:11:23 > 0:11:26Anyway, the problem of getting boats laden with goods

0:11:26 > 0:11:30from one level to another has been answered in a variety of ways.

0:11:30 > 0:11:33Not the least of which is the standard and well-known lock,

0:11:33 > 0:11:36which we have seen so many of.

0:11:36 > 0:11:39But I've never seen anything like this before.

0:11:50 > 0:11:54This is just amazing because the power of these two engines,

0:11:54 > 0:12:01and it's very nice because they have got SNCF, Societe Nationale des Chemins de fer, on there,

0:12:01 > 0:12:05so they are actually two real railway engines, pushing us up here.

0:12:05 > 0:12:08When you look at the power of them, it's just amazing.

0:12:08 > 0:12:13But when you think that there are five locks going the other way

0:12:13 > 0:12:17where water does it, you just realise the incredible power of water.

0:12:17 > 0:12:22This is costing somewhere between ?80 and ?90 just to shove us up here.

0:12:22 > 0:12:25With the water, it costs nothing.

0:12:27 > 0:12:30I suppose it's a bit like Barnes Wallis with the bouncing bomb.

0:12:30 > 0:12:35Who would have thought that somebody could have such ingenuity to think

0:12:35 > 0:12:40of two engines like this pushing a boat up a slope like this?

0:12:40 > 0:12:43It just defies belief. It is such fun.

0:12:43 > 0:12:47I know it's boys' stuff but I just love it.

0:12:47 > 0:12:51The whole public transport system, not just rail-based,

0:12:51 > 0:12:53but canals as well, they've got backing,

0:12:53 > 0:12:56they've got faith, they've got optimism.

0:12:58 > 0:13:01I think that optimism must have a lot to do with sunshine

0:13:01 > 0:13:05and at the moment that seems as never-ending as the canal itself.

0:13:05 > 0:13:11And sunshine, of course, brings about bumper amounts of local fruit.

0:13:11 > 0:13:16Here, that means great, fat, luscious cherries and so for a time

0:13:16 > 0:13:20they pop up in everything, including sparkling aperitifs.

0:13:20 > 0:13:25But the inspiration for my next dish came from these fruit farmers.

0:13:25 > 0:13:28And I'm going to use their cherries to make a pithivier.

0:13:31 > 0:13:37I've got a bit of a confession to make. I'm using packet puff pastry.

0:13:37 > 0:13:39But I think that's quite good news.

0:13:40 > 0:13:42Ten years ago if I was demonstrating this dish,

0:13:42 > 0:13:46I would be making the puff pastry and I would be here all day.

0:13:47 > 0:13:50Really, you know, as somebody once said to me,

0:13:50 > 0:13:53life is too short for boning oxtails.

0:13:53 > 0:13:56I'm afraid it's become too short for making puff pastry.

0:13:56 > 0:13:58Much as I like making puff pastry.

0:13:58 > 0:14:00But if you are going to do something like a pithivier,

0:14:00 > 0:14:04which I really like, it is so much easier to buy the pastry

0:14:04 > 0:14:06and concentrate on getting some nice cherries.

0:14:06 > 0:14:10You can of course make small individual pithiviers,

0:14:10 > 0:14:13which is what I would do in the restaurant.

0:14:13 > 0:14:15But now I'm going to make one big family-sized one.

0:14:17 > 0:14:20I tried making a pithivier with the stones still in the cherries

0:14:20 > 0:14:25because I just like the look of whole cherries in a tart like that.

0:14:25 > 0:14:30But actually, the whole business of biting stones wasn't too pleasurable.

0:14:30 > 0:14:32It just reminds me,

0:14:32 > 0:14:36once we were doing this prune tart in one of the restaurants,

0:14:36 > 0:14:39in the cafe, and somebody tried to sue us

0:14:39 > 0:14:43because there was a prune stone still in the prune.

0:14:43 > 0:14:46And the legal advice came back saying,

0:14:46 > 0:14:50"It is in the nature of prunes to have stones in them."

0:14:50 > 0:14:53Which I thought was rather good.

0:14:57 > 0:15:01The filling in a pithivier is actually very similar to a bakewell tart.

0:15:01 > 0:15:05It is unsalted butter and sugar beaten together in a bowl.

0:15:05 > 0:15:08And when it's smooth, add one whole egg and one yolk

0:15:08 > 0:15:10and carry on beating until it's all amalgamated.

0:15:16 > 0:15:19Then add ground almonds and a small amount of plain flour.

0:15:22 > 0:15:24Fold it together with a metal spoon.

0:15:24 > 0:15:27There is no need to beat it at this stage.

0:15:27 > 0:15:30I like to add a good splash of Kisch cherry liqueur

0:15:30 > 0:15:32and then the luscious cherries.

0:15:33 > 0:15:37I've kept the pastry in the fridge just to make it easier to handle,

0:15:37 > 0:15:39otherwise it gets soft and sticky.

0:15:39 > 0:15:42Now I make a kind of parcel by spooning the mixture

0:15:42 > 0:15:46in the middle and seal the two sheets of pastry with an egg wash.

0:15:48 > 0:15:51You've got to do this all fairly quickly, but don't worry if it gets

0:15:51 > 0:15:56too warm - just pop it back in the fridge for ten minutes and carry on.

0:15:58 > 0:16:01Make a little hole in the centre to let out steam

0:16:01 > 0:16:03and then paint the whole thing with an egg wash,

0:16:03 > 0:16:07because you want a good golden colour when it comes out of the oven.

0:16:09 > 0:16:12I must say, this is the sort of thing I dread.

0:16:13 > 0:16:18I'm not terribly good at doing a fancy bit of pastry work like this.

0:16:20 > 0:16:22Oh, gosh!

0:16:22 > 0:16:25I don't know that it matters that much because when it all bakes

0:16:25 > 0:16:29and looks lovely and dark brown and shiny,

0:16:29 > 0:16:31it will look fine.

0:16:32 > 0:16:35The best laid plans of mice and men.

0:16:35 > 0:16:39That pithivier tasted fine but didn't look too good,

0:16:39 > 0:16:41so I made another one and this is it.

0:16:41 > 0:16:44It's been in a hot oven for 15 minutes

0:16:44 > 0:16:47and then a cooler one for a further 35.

0:16:47 > 0:16:49I don't know who it was,

0:16:49 > 0:16:53but someone said that cookery is not chemistry but an art.

0:16:53 > 0:16:58It requires instinct and taste rather than exact measurements.

0:16:58 > 0:17:00I'll go along with that.

0:17:00 > 0:17:04Now, if you ask me, this dish is best eaten under a cherry tree

0:17:04 > 0:17:09beside the canal with a chilled glass of Muscat de Beaumes de Venise.

0:17:09 > 0:17:13I think the crew really liked it because they ate the first one

0:17:13 > 0:17:15and now they are back for more.

0:17:15 > 0:17:17Steady on!

0:17:20 > 0:17:23This is the barge that we're now going to go all the way to Marseille on.

0:17:23 > 0:17:25It is called The Anjodi.

0:17:25 > 0:17:29We did originally want to book this right from Bordeaux to Marseille

0:17:29 > 0:17:31but unfortunately, it was pre-booked.

0:17:31 > 0:17:33So we started on the Rosa and we are transferring.

0:17:33 > 0:17:36But the great thing about transferring barges is,

0:17:36 > 0:17:39you just pack your cases and walk from one to the other, which is

0:17:39 > 0:17:44like everything on this trip - it's very relaxed and civilised.

0:17:47 > 0:17:51One thing that did bother me slightly is that Bernard seemed to be

0:17:51 > 0:17:55particularly happy about this changeover. I don't know why.

0:17:57 > 0:18:03This is our new captain, Lee, who is very good with VeloSoleXes.

0:18:05 > 0:18:08See you later, Rick. Have a nice travel.

0:18:08 > 0:18:11Thank you very much for looking after us so well.

0:18:14 > 0:18:16Bonne chance. Bonne chance.

0:18:16 > 0:18:21Thank you very much. It's been a lovely time. Au revoir.

0:18:21 > 0:18:23Thank you.

0:18:27 > 0:18:31Well, parting is such sweet sorrow, as they say.

0:18:31 > 0:18:34But I can't help but think it's the beginning of a whole new adventure.

0:18:39 > 0:18:44That pithivier did look delicious and there are so many things you can do with puff pastry

0:18:44 > 0:18:47and Rick said life really is too short to make your own.

0:18:47 > 0:18:50I've got one of my favourite recipes using puff pastry to show you now

0:18:50 > 0:18:53and it's a very simple grilled pear and chestnut millefeuilles.

0:18:53 > 0:18:57Millefeuilles is quite an old-fashioned sort of dish, don't you think, Bryn?

0:18:57 > 0:19:02It's layers of puff pastry built up with a chestnut puree going through some cream.

0:19:02 > 0:19:05And I'm going to chargrill some pears and that's pretty much it.

0:19:05 > 0:19:08I'm going to make a little caramel sauce to go with it.

0:19:08 > 0:19:11So I'm going to make a dry caramel now in a hot pan.

0:19:11 > 0:19:14Got the sugar in there. I'm not going to stir it too much.

0:19:14 > 0:19:18I'm just going to keep an eye on it because you can see it changing colour already.

0:19:18 > 0:19:21Have you got a sweet tooth? Yes. Definitely.

0:19:21 > 0:19:24Have you got any favourite puddings?

0:19:24 > 0:19:27I just like anything that's really sweet.

0:19:27 > 0:19:30I'm not really a chocolate girl, though. I like white chocolate.

0:19:30 > 0:19:32I really like creme brulee.

0:19:32 > 0:19:35So I'm into all this caramelised gorgeousness.

0:19:35 > 0:19:38And vanilla and all that goodness.

0:19:38 > 0:19:42Tell us about the album. Your new album is out at the moment. Yes.

0:19:42 > 0:19:45It just came out the other day. Excuse the noise.

0:19:45 > 0:19:47It's OK. It takes a little bit of rolling around.

0:19:47 > 0:19:50It just came out and I like it. I hope everyone else does.

0:19:50 > 0:19:54What's it called? It's called Colour Me Free. Where does that come from?

0:19:54 > 0:19:59Where does that title come from? It's about being free through art.

0:19:59 > 0:20:02Through art? Yes. Really? So any form of art.

0:20:02 > 0:20:07Through this kind of art or making music or baking a cake or painting a picture.

0:20:07 > 0:20:09Just to be free to be happy doing it.

0:20:09 > 0:20:13Sorry to interrupt you. This is the clever bit. The caramel is there.

0:20:13 > 0:20:15Put some cream in.

0:20:15 > 0:20:17I'm going to get that back on the heat.

0:20:17 > 0:20:22You take it quite dark because you can put a lot of cream in there. Have you got a problem with cream?

0:20:22 > 0:20:25Because a lot of singers do, don't they? Dairy products and stuff like that.

0:20:25 > 0:20:27Yes, they do. I just... Whatever.

0:20:27 > 0:20:31Really? I'm good. I've got this tea that I have. You've got what?

0:20:31 > 0:20:35I've got a special tea that kind of deals with all that mucusy stuff.

0:20:35 > 0:20:40I put cayenne pepper and lemons in it. And ginger. Is that nice?

0:20:40 > 0:20:44Some people think it's foul. It doesn't sound great.

0:20:44 > 0:20:47But I kind of like it. You put lots of honey in and a mint tea bag.

0:20:47 > 0:20:50I drink it on stage. It's quite spicy.

0:20:50 > 0:20:53That's not very rock 'n' roll though, is it? No, not really.

0:20:53 > 0:20:56People always think I'm drinking some kind of whiskey or something, but I'm not.

0:20:56 > 0:20:59I'm really boring. I know. It's a shame.

0:20:59 > 0:21:01You cook quite a lot at home? I do.

0:21:01 > 0:21:04Have you got any favourite recipes that you cook?

0:21:04 > 0:21:07I like to do a lot of pastas. Really? Yes.

0:21:07 > 0:21:10Are you hearing that, Gennaro? Bless you. I love pasta.

0:21:10 > 0:21:14What is this special macaroni cheese recipe? That is my mum's, actually.

0:21:14 > 0:21:18She used to put... Talk us through this because it's quite interesting.

0:21:18 > 0:21:21Macaroni and cheese, you usually just make a cheese sauce

0:21:21 > 0:21:23and shove it with the macaroni and then you are good.

0:21:23 > 0:21:27But there is so much more you can do with macaroni and cheese. Like?

0:21:27 > 0:21:30You can give it cornflakes on top. Cornflakes! Really?

0:21:30 > 0:21:34It's really good. What does that bring to the party?

0:21:34 > 0:21:37That sounds shocking. It's really good.

0:21:37 > 0:21:39You just crunch it up and put loads of cheese in it

0:21:39 > 0:21:41and you've got a crunchy top.

0:21:41 > 0:21:44And then I like to put fruit in my pasta as well.

0:21:44 > 0:21:47Fruit in a pasta? Yes. What do you think about that?

0:21:47 > 0:21:50You can put fruit inside pasta, yes. I don't know about the cornflakes.

0:21:50 > 0:21:53You're taking it very well. I don't know about the cornflakes!

0:21:53 > 0:21:57It is good with cheese. You know how you have cheese and pineapple on a stick.

0:21:57 > 0:22:00You can do that in a macaroni and cheese. Why not?

0:22:00 > 0:22:04I didn't think of that. So I've got three equal strips of puff pastry.

0:22:04 > 0:22:09Non-stick baking trays. Sandwich them together.

0:22:09 > 0:22:12So you get the nice crispiness of the puff pastry

0:22:12 > 0:22:14but you don't get that big old rise.

0:22:14 > 0:22:17Some you leave that on there when you put it in? Yes. Stick it in the oven.

0:22:17 > 0:22:22200 degrees, 400 Fahrenheit, gas mark six.

0:22:22 > 0:22:27It takes about 20 minutes or so. So the caramel is halfway there.

0:22:27 > 0:22:29I just want that. What, the caramel?

0:22:29 > 0:22:32Just put it in a cup and I'll drink it. You can have it in a minute.

0:22:32 > 0:22:36Semi-whipped double cream, OK? Now we'll put that into there.

0:22:36 > 0:22:40This is super hot so you don't want to be touching it. You don't want to be trying it at this point.

0:22:40 > 0:22:43But don't you want to get out all the rest? Do I want to what?

0:22:43 > 0:22:47You've wasted it. No, there'll be plenty there.

0:22:47 > 0:22:51OK, so there's the caramel. It looks lovely. It is delicious.

0:22:51 > 0:22:54All right, Bryn? That looks nice. It smells so good as well.

0:22:54 > 0:22:58OK, so that's that. Right, now you're still only 22.

0:22:58 > 0:23:01You've worked with some of the biggest names in the business. Yes.

0:23:01 > 0:23:05Do you ever get nervous? Yes. I do. Who makes you nervous?

0:23:05 > 0:23:08And when I get nervous, I yawn a lot. Who makes me nervous?

0:23:08 > 0:23:11Presumably we're not making you nervous this morning.

0:23:11 > 0:23:13No, you guys are just really funny.

0:23:13 > 0:23:17I'm not sure we're supposed to be intentionally funny. This is a very serious cooking show.

0:23:17 > 0:23:19You are very lovely. I don't know.

0:23:19 > 0:23:23I was nervous when I sang with Stevie Wonder. I was very nervous then.

0:23:23 > 0:23:25I was nervous when I sang with James Brown too.

0:23:25 > 0:23:28And I blame that on Jonathan Ross. Why is that?

0:23:28 > 0:23:32Because he sat there, chatting away to him

0:23:32 > 0:23:35and we all watch when they do the interviews and I don't know,

0:23:35 > 0:23:38I definitely would have prepared myself if I'd have known

0:23:38 > 0:23:41I was going to sing with James Brown and nobody told me anything.

0:23:41 > 0:23:44So I'm sat there watching them have this interview and he goes,

0:23:44 > 0:23:48"Joss Stone is in the back, do you want to sing with her?" And James Brown went, "Yeah, sure."

0:23:48 > 0:23:52So I was like, "Oh, my God." So that put you on the spot. Yes.

0:23:52 > 0:23:55I had like ten minutes. But presumably you carried it off.

0:23:55 > 0:23:57I just made it up. I mean, everyone knows his songs.

0:23:57 > 0:24:01What, and you don't think we're doing that?! It seems that way!

0:24:01 > 0:24:06But it's so much easier, isn't it, when you don't have the pressure of practising things?

0:24:06 > 0:24:10If you just go ahead and just jam... Just do it. Just jam. Yes, just jam.

0:24:10 > 0:24:13Which is what I did with the album, so it's the same thing as what you are doing.

0:24:13 > 0:24:15How long did the album take to make?

0:24:15 > 0:24:18Well, the bulk of it took about a week.

0:24:18 > 0:24:22We kind of randomly... Well, I randomly woke up one morning

0:24:22 > 0:24:26and I just wanted to make an album.

0:24:26 > 0:24:30I was in Devon and my mum had this idea of making a venue called Mama Stones.

0:24:30 > 0:24:33Mama Stones? Mama Stones. It sounds like a restaurant.

0:24:33 > 0:24:36It can be sometimes, but it's more of a club.

0:24:36 > 0:24:38So she has people come down and play.

0:24:38 > 0:24:41But it was just the beginning then so she had the building

0:24:41 > 0:24:45and it was ready and she was painting patterns everywhere and the builders were in.

0:24:45 > 0:24:48I woke up and was like, "OK, let's just do it. Let's just make the album."

0:24:48 > 0:24:51And the guys I was writing with at the time were like,

0:24:51 > 0:24:55"Joss, we have no songs, we have no studio, we have no musicians.

0:24:55 > 0:24:57"How can we just make an album today?"

0:24:57 > 0:25:00I said, "Don't worry about it, it's cool." Details, details.

0:25:00 > 0:25:02"I'll fix it, it's all good." So we did.

0:25:02 > 0:25:04We brought in this studio.

0:25:04 > 0:25:07We rented loads of equipment and made a makeshift studio in my mum's place.

0:25:07 > 0:25:11Knocking holes through walls, running the leads through.

0:25:11 > 0:25:13I sang in the drum room

0:25:13 > 0:25:15and the bass player was in the vocal booth they'd just made.

0:25:15 > 0:25:18It was just really funny. I got a copy yesterday.

0:25:18 > 0:25:20I listened to it last night. It's very good. Do you like it?

0:25:20 > 0:25:23Track three. Oh, right. OK. Parallel Lines? Parallel Lines, yeah, yeah.

0:25:23 > 0:25:26Get me! Jeff Beck played on that one. Really?

0:25:26 > 0:25:29Yeah, and Sheila E did a little bit of loveliness.

0:25:29 > 0:25:31Right, so in here, double cream,

0:25:31 > 0:25:33cos I hope you're going to make this at home.

0:25:33 > 0:25:36Oh, God, I can't remember it. You'll have to write it down for me, love.

0:25:36 > 0:25:39It will be on the website. It's fine. OK, so in here, double cream

0:25:39 > 0:25:41and some sweet chestnut puree.

0:25:41 > 0:25:44OK, so how do you make the chestnut puree? You buy chestnut puree

0:25:44 > 0:25:46or you can make it.

0:25:46 > 0:25:48You can roast off your own and then you can blanch them

0:25:48 > 0:25:52in some sugar syrup. OK.

0:25:52 > 0:25:54Do you want to try one of those? Can I just eat that?

0:25:54 > 0:25:59These are kind of shop-bought cooked chestnuts. Oh, right.

0:25:59 > 0:26:04These are the sort of things you throw through game dishes.

0:26:04 > 0:26:07Things like sprouts and stuff like that. OK, sprouts?

0:26:07 > 0:26:11Well, sprouts, what else? Cavolo nero. Everything. Lovely.

0:26:11 > 0:26:15Christmas time. Stuff the chicken,

0:26:15 > 0:26:17chestnut filling. OK.

0:26:17 > 0:26:19So it's the same kind of chestnuts.

0:26:19 > 0:26:20You've got the sweetness

0:26:20 > 0:26:23and these are just the bog-standard chestnut that's been cooked.

0:26:23 > 0:26:26So that's going in there for a bit of texture, OK?

0:26:26 > 0:26:27Just move that around a bit.

0:26:27 > 0:26:30And you can collect your own chestnuts and do this yourself?

0:26:30 > 0:26:34Yes, you could. I'm sure Gennaro does. I am indeed.

0:26:34 > 0:26:35I have to tell a quick story.

0:26:35 > 0:26:37I collect about five kilos of chestnuts.

0:26:37 > 0:26:41This was true, I tell you. I put them outside of the garden.

0:26:41 > 0:26:44I was there yesterday. I was not swearing.

0:26:44 > 0:26:48I was very upset because a squirrel cleared the lot.

0:26:48 > 0:26:53What has upset me, how did he manage to carry the bag with him as well?

0:26:53 > 0:26:58Really upset. I'm really upset. I won't tell you... Never mind.

0:26:58 > 0:27:01LAUGHTER

0:27:01 > 0:27:05It's true. If I could drag you back. So this is my cooked puff pastry.

0:27:05 > 0:27:07Wow. Nice and crispy.

0:27:07 > 0:27:12In here, while you weren't looking, I dolloped some dark rum. Nice one.

0:27:12 > 0:27:15Do you like rum? Yes, I do. I love dark rum.

0:27:15 > 0:27:18So you could use whatever you like really. OK.

0:27:18 > 0:27:20What kind of rum did you use? A little layer of this.

0:27:20 > 0:27:23Just a dark rum. OK, any dark rum is good? Absolutely. All right.

0:27:23 > 0:27:24I'll keep that in mind.

0:27:24 > 0:27:28A little splutter of Armagnac, something like that.

0:27:28 > 0:27:30Make it up as you go along. Lovely.

0:27:30 > 0:27:33Jam. What? Just jam. Absolutely, just jam. Just jam.

0:27:33 > 0:27:36Is this a new phrase I'm not familiar with? It's a musical thing.

0:27:36 > 0:27:39You have to remember the age gap between me and you.

0:27:39 > 0:27:44You're making me feel old. How old are you? 35. Oh, you're still young.

0:27:44 > 0:27:48Well, kind of. I don't say jam. Just about, just about! You are.

0:27:48 > 0:27:52Right, OK. Now this will all come together in a minute. Wow.

0:27:52 > 0:27:54So there's your little sandwich.

0:27:54 > 0:27:58Let's get some icing sugar. It's very posh. It is posh, isn't it?

0:27:58 > 0:28:01How are you going to pick it up? I'm quite impressed myself here.

0:28:01 > 0:28:06Wow. That is the tricky bit. Careful. So, caramel sauce on the plate.

0:28:07 > 0:28:09Oh, lovely. OK. A bit like that.

0:28:09 > 0:28:11That's enough of that.

0:28:11 > 0:28:13Put more on if you like. Lovely.

0:28:13 > 0:28:18And then let's put that on there without dropping it. Oh, God.

0:28:18 > 0:28:19GENNARO SQUAWKS

0:28:19 > 0:28:21Thank you, Gennaro(!)

0:28:21 > 0:28:24Wow, that looks lovely. Look at that.

0:28:24 > 0:28:27That's my chestnut pear millefeuille. Tuck into that one.

0:28:27 > 0:28:28I don't want to ruin it, though.

0:28:28 > 0:28:30Go for it. Smash it up. That's the point.

0:28:30 > 0:28:32That's the whole joy of cooking.

0:28:32 > 0:28:35I love that you just did the pastry thing. I've never made pastry before.

0:28:35 > 0:28:37Crack into it. I can't. I feel bad.

0:28:37 > 0:28:39It's all just going to be ruined.

0:28:39 > 0:28:42It's so pretty. Do you want me to smash into it for you? It's OK.

0:28:42 > 0:28:44I've got it.

0:28:48 > 0:28:51And if you'd like to try making millefeuille, or fancy having

0:28:51 > 0:28:53a go at any of the recipes on today's show,

0:28:53 > 0:28:57they're just a click away at bbc.co.uk/recipes.

0:28:57 > 0:28:58Now, we're not live today

0:28:58 > 0:29:01so instead we're looking back at some of the delicious cooking

0:29:01 > 0:29:02from the Saturday Kitchen Cookbook,

0:29:02 > 0:29:06and next up is Michael Caines. He cooks pheasant with a little help

0:29:06 > 0:29:08from a large pot of wooden spoons.

0:29:08 > 0:29:11Welcome back, Michael. Long overdue. I know. What are we cooking?

0:29:11 > 0:29:15I'm doing a wonderful pheasant dish. We've got these breasts of pheasant.

0:29:15 > 0:29:16We're going to pan-roast.

0:29:16 > 0:29:19We've got some chicory here, a little bit of bacon

0:29:19 > 0:29:22and then we've got caramelised candied walnuts going on over here.

0:29:22 > 0:29:24And quince, which we're going to turn into puree

0:29:24 > 0:29:27and some wild mushrooms, a little bit of chopped parsley there.

0:29:27 > 0:29:29Sounds good to me. This is a quince, by the way. It is.

0:29:29 > 0:29:32I'll let you cook the pheasant over there, but this is a quince.

0:29:32 > 0:29:34Fantastic. It's a cross between a pear and an apple.

0:29:34 > 0:29:38Don't bite into it. It's rock solid. Absolutely.

0:29:38 > 0:29:42You can only really peel it with a knife but it is fantastic stuff and

0:29:42 > 0:29:43it will go brown very quickly

0:29:43 > 0:29:45so I'll cook that with a touch of water, some sugar.

0:29:45 > 0:29:47Little bit of lemon juice in there,

0:29:47 > 0:29:48just to keep the colour as well, which is great.

0:30:48 > 0:30:52and then I'm going to get straight over to my chicory, which takes

0:30:52 > 0:30:54time while that's roasting off lightly.

0:30:54 > 0:30:57Just show you how to cook the quince.

0:30:57 > 0:31:01We've got in here sugar, water, lemons to stop it going brown.

0:31:01 > 0:31:03Cook that for 15 minutes? 15 minutes, yeah.

0:31:03 > 0:31:05Where are the best pheasants?

0:31:05 > 0:31:10Well, they're reared now on farms wild so you can get them anywhere.

0:31:10 > 0:31:15From the South West to Scotland, to Norfolk, no problem.

0:31:15 > 0:31:20Absolutely stunning. But you get great pheasants where you are?

0:31:20 > 0:31:23We do. Gidleigh Park. Can I put that in the... Yeah, pop it in the oven.

0:31:28 > 0:31:30That wants to go in there for about four minutes.

0:31:30 > 0:31:34Turn that down a little bit. So here I've got my onions, sliced.

0:31:34 > 0:31:37You don't have to chop them, because that way you can see them.

0:31:37 > 0:31:41We've got a little bit of garlic going in here, James,

0:31:41 > 0:31:43which we just tap like that, whole.

0:31:44 > 0:31:48Now, we've got a wooden spoon for this. Great. Check this out.

0:31:48 > 0:31:51Because I mentioned we had the world's worst wooden spoons,

0:31:51 > 0:31:55now we've got a bonfire load of wooden spoons.

0:31:55 > 0:31:56Which one do you want? Well, any one.

0:31:56 > 0:31:59These have all been sent in by our viewers. Which one do you want?

0:31:59 > 0:32:03Do you want one from...

0:32:03 > 0:32:05Look at that one. That's a proper one. That looks good.

0:32:05 > 0:32:08This is a proper one. There you go. Fantastic.

0:32:08 > 0:32:10Chrissie Cullick, Tamworth in Staffordshire. There you go.

0:32:10 > 0:32:12We're going to use your wooden spoon. OK.

0:32:12 > 0:32:14Well, I've got two spoons here. I like this one.

0:32:14 > 0:32:17This one's come all the way from Germany. It's like a boomerang.

0:32:17 > 0:32:20Look at that thing. Boomerang spoon.

0:32:20 > 0:32:23Little bit of stock in there. Pretty cool or what? Chicken and water.

0:32:23 > 0:32:26So this week we like Rolls-Royce. Yes.

0:32:26 > 0:32:27LAUGHTER

0:32:27 > 0:32:31How many do you think you're going to receive? None!

0:32:31 > 0:32:34Right, so look, James, up to the boil and that's it,

0:32:34 > 0:32:36and we're going to end up with something that's already

0:32:36 > 0:32:39pre-cooked like this. How long did you cook that for?

0:32:39 > 0:32:42That's going to take at least 20 minutes.

0:32:42 > 0:32:45I should imagine no more than 20 minutes slowly.

0:32:45 > 0:32:46That takes the bitterness out of it.

0:32:46 > 0:32:50It does, and then all we do, we take our braised chicory.

0:32:50 > 0:32:54We're going to chop it up and put it back in the pan with those

0:32:54 > 0:33:00wonderful lardons, smoked bacon flavour, which we put in like this.

0:33:00 > 0:33:02Now you call this endive? Endive.

0:33:05 > 0:33:10You know, Sam never had pheasant before. Never had pheasant? No.

0:33:10 > 0:33:14Wow, you're going to love this. Let's hope so anyway. Let's hope so.

0:33:16 > 0:33:19It's worthy of two Michelin stars, not quite three.

0:33:21 > 0:33:23Now tell us about Gidleigh then.

0:33:23 > 0:33:26You're there, you've got ABode, of course,

0:33:26 > 0:33:29the growing chain of hotels that you've got. Yeah.

0:33:29 > 0:33:31How many are you up to now? Five now.

0:33:31 > 0:33:34Remember, you popped up earlier this year.

0:33:34 > 0:33:37We'd just opened our Chester hotel.

0:33:37 > 0:33:40We have a wonderful restaurant on the fifth floor. But we have five.

0:33:40 > 0:33:44Manchester, Chester, Canterbury, Exeter and Glasgow.

0:33:44 > 0:33:48It's going really well, despite the situation across the country.

0:33:48 > 0:33:51That's the advantage of having a mobile phone number,

0:33:51 > 0:33:53cos I couldn't get in cos you were full. I know.

0:33:53 > 0:33:55The things you do for your mates.

0:33:55 > 0:33:57I was actually on service at Gidleigh Park.

0:33:57 > 0:34:00I thought, "Who's going to call you in the middle of service?"

0:34:00 > 0:34:02It's always a chef, isn't it?

0:34:04 > 0:34:07We've got the puree of quince here. This has been cooked.

0:34:07 > 0:34:10I'm going to get the... Just a touch of this liquid in.

0:34:10 > 0:34:12Just need a few mushrooms.

0:34:12 > 0:34:15That pheasant's only had three minutes. OK, let's have a look.

0:34:17 > 0:34:20Just going to turn that over a little. Perfect.

0:34:21 > 0:34:24I like a little bit of colour on the skins,

0:34:24 > 0:34:27so I've just turned them back the other way. Right, OK.

0:34:27 > 0:34:30And finish off with some mushrooms.

0:34:30 > 0:34:33We're going to deglaze a pan.

0:34:33 > 0:34:39Daniel was talking about his favourite sauces with beef earlier.

0:34:39 > 0:34:44Simple. Just put into the pan the mushrooms with the cooking juices

0:34:44 > 0:34:47and the fat that's left.

0:34:47 > 0:34:49A lovely selection of mushrooms at the moment.

0:34:49 > 0:34:51We're using quite a lot of mushrooms today but that's because

0:34:51 > 0:34:54they're in season and you really do have a stunning array.

0:34:54 > 0:34:57A lot of spoons. First Manston Guides, Leeds.

0:34:57 > 0:34:59Thank you very much for your spoon.

0:35:01 > 0:35:05There you go. Right, so these walnuts here looking good.

0:35:06 > 0:35:11Are you frying the walnuts after? We are. Straight into the fryer.

0:35:11 > 0:35:14Caramelised first and then fried? Absolutely.

0:35:14 > 0:35:16You have to be careful with these, don't you?

0:35:16 > 0:35:20That sounds like a real good snack. Got to be careful cos it's very hot.

0:35:20 > 0:35:24Just a bit of seasoning here. OK, need my plate.

0:35:24 > 0:35:29The producers in my ear are saying these could be a nice bar snack.

0:35:29 > 0:35:31They can be a great bar snack.

0:35:31 > 0:35:34It's obviously the type of bar he goes to

0:35:34 > 0:35:36because they're far too posh for me.

0:35:36 > 0:35:40You're lucky to get pork scratchings where I come from. Blimey. Poor man.

0:35:40 > 0:35:43Caramelised walnuts? I know, stunning.

0:35:43 > 0:35:45They are absolutely stunning.

0:35:45 > 0:35:47You know you can get caramelised pistachio nuts as well?

0:35:47 > 0:35:51They're really, really good. These are just like that.

0:35:51 > 0:35:54I'll tell you a great story with bar snacks while you're doing that.

0:35:54 > 0:35:56My sister, we took her to a trendy bar in London.

0:35:56 > 0:35:59She's munching on these bowl of nuts and she's chewing on it,

0:35:59 > 0:36:03and she told me after 20 minutes chewing on these nuts,

0:36:03 > 0:36:05"What are these things that I'm eating?"

0:36:05 > 0:36:07I looked down and they were the stones of the olives

0:36:07 > 0:36:09that everybody else had been eating in the bar!

0:36:09 > 0:36:11LAUGHTER

0:36:11 > 0:36:13Sounds like a classy upbringing!

0:36:13 > 0:36:17That's very hot, though, James. It's hot, that, chef. So be careful.

0:36:17 > 0:36:19What I'm going to do now is leave... Once you've done that...

0:36:19 > 0:36:24I'll do this. You plate. If you just take them out and put them there.

0:36:24 > 0:36:28Right. I'm just going to add the mushrooms now into the pan.

0:36:28 > 0:36:32While they're resting, a little bit of sea salt on your walnuts

0:36:32 > 0:36:37and the other tip is, don't put them on anything other than parchment

0:36:37 > 0:36:40otherwise they'll stick. Where's the little metal ring gone? Over here.

0:36:40 > 0:36:43It's got the pan on it. Right.

0:36:43 > 0:36:45OK, so a little bit of butter into the sauce.

0:36:45 > 0:36:48We actually thicken the sauce with the butter.

0:36:48 > 0:36:49We call it monte au beurre.

0:36:49 > 0:36:53I'm going to take a little bit of my puree while we're waiting for that.

0:36:53 > 0:36:57Beautiful quince puree, James. Just how I would have done it. Is it?

0:36:59 > 0:37:02You're going to put that on as well? Yeah. There? Yeah, beautiful.

0:37:02 > 0:37:04That's really good.

0:37:04 > 0:37:07What we're going to do, I've got a little bit of xeres vinegar

0:37:07 > 0:37:10and some chicken stock here just to finish the sauce.

0:37:10 > 0:37:14That's that sherry vinegar, yeah? Exactly, sherry. Just a drop.

0:37:14 > 0:37:17Not too much. It can be a little overpowering.

0:37:17 > 0:37:18Don't forget, it's a very hot pan.

0:37:18 > 0:37:20I know you're waiting for me.

0:37:20 > 0:37:23You said that twice because you picked it up twice.

0:37:23 > 0:37:25I'm kind of reminding myself.

0:37:25 > 0:37:29Then, look, just a little bit of stock here.

0:37:29 > 0:37:34Quick reduction and you've got some parsley chopped as well,

0:37:34 > 0:37:35which we'll add.

0:37:35 > 0:37:39Just whisk that in. Let me test the seasoning.

0:37:39 > 0:37:41Little bit of salt.

0:37:41 > 0:37:44Little bit of pepper in here.

0:37:44 > 0:37:46So, breast on.

0:37:46 > 0:37:49Candied walnuts around, which is beautiful, and over.

0:37:51 > 0:37:55And then just spoon on the wild mushrooms like so.

0:37:55 > 0:37:56Remind us what that is again.

0:37:56 > 0:38:00In here we have a wonderful pan-roasted pheasant with wild

0:38:00 > 0:38:04mushrooms, quince puree and braised chicory with a little bit of bacon.

0:38:04 > 0:38:06Easy as that. Good.

0:38:11 > 0:38:14How fantastic does that look?

0:38:14 > 0:38:16Well, you've never tried pheasant for the first time.

0:38:16 > 0:38:21Have a seat over here. Amanda. Thank you. Dive in.

0:38:21 > 0:38:24That smells good from here. Smells good, huh?

0:38:24 > 0:38:27And if you can get that quince, it's fantastic. Great.

0:38:27 > 0:38:30The thing about quince, if you bite into it raw, it's dry.

0:38:30 > 0:38:32You wouldn't eat it. A forbidden fruit.

0:38:32 > 0:38:34But when it's cooked, a little bit of sugar, stunning, isn't it?

0:38:34 > 0:38:36It's absolutely fantastic.

0:38:36 > 0:38:41It's a base with apple tart, quince, as well. It is a delicious fruit.

0:38:46 > 0:38:49Now, no cooking live in the studio today, so instead we're looking

0:38:49 > 0:38:52back at some of the great recipes from the Saturday Kitchen archive.

0:38:52 > 0:38:55Still to come on today's Best Bites, things get busy in the kitchen

0:38:55 > 0:38:57when John Torode versus Atul Kochhar

0:38:57 > 0:38:59in the Saturday Kitchen Omelette Challenge.

0:38:59 > 0:39:01Despite being nearly neck-and-neck on the leaderboard,

0:39:01 > 0:39:03both men could do much better.

0:39:03 > 0:39:05Find out how they get on a little later on.

0:39:05 > 0:39:09Anna Hansen cooks onglet steak, modern pantry style.

0:39:09 > 0:39:11She coats the meat in a tamarind and miso marinade

0:39:11 > 0:39:15and serves it with besan chips and watercress salad.

0:39:15 > 0:39:18And Chris Evans faces his Food Heaven or Food Hell.

0:39:18 > 0:39:21Will he get his Food Heaven - fat with my duck rillettes with

0:39:21 > 0:39:24duck breasts, pickled mushrooms and a parsnip and apple puree?

0:39:24 > 0:39:26Or will he get his dreaded Food Hell -

0:39:26 > 0:39:30a selection of steamed fish with Chinese greens and plum sauce?

0:39:30 > 0:39:33You can find out what he gets to eat at the end of today's show.

0:39:33 > 0:39:37And now it's time for some Spanish inspiration from Sam Clark,

0:39:37 > 0:39:39and I apologise in advance

0:39:39 > 0:39:41for my stripy shirt I'm wearing in this clip.

0:39:41 > 0:39:43What was I thinking?

0:39:43 > 0:39:45Good to have you on the show, boss. Thank you very much.

0:39:45 > 0:39:47Welcome to the show.

0:39:47 > 0:39:48What are we cooking

0:39:48 > 0:39:51cos we've got basically quite a few small ingredients

0:39:51 > 0:39:52but fantastic tasting food?

0:39:52 > 0:39:56Yes, we've got wonderful diver-caught scallops... Yeah.

0:39:56 > 0:40:02Which we're going to have with some Oloroso sherry and some migas,

0:40:02 > 0:40:06which is the Spanish breadcrumbs, made with bread, old bread,

0:40:06 > 0:40:11and flavoured with a little bit of saffron and oregano...

0:40:11 > 0:40:14And about three tonnes of garlic, by the sounds of that.

0:40:14 > 0:40:15Quite a lot of garlic. They like their garlic.

0:40:15 > 0:40:18Bit of oyster mushrooms and then, of course,

0:40:18 > 0:40:20one of my favourite ingredients, the lovely smoked paprika.

0:40:20 > 0:40:22So, what do we need to do first?

0:40:22 > 0:40:24Could you get some onion, chopped finely?

0:40:24 > 0:40:26I knew I'd have to chop something. If we can get that softening.

0:40:26 > 0:40:30I, meanwhile, am going to prepare the migas. So, this is day-old bread.

0:40:30 > 0:40:33So, tell us about migas.

0:40:33 > 0:40:37Is this a fundamental part of Spanish and Moroccan food, or...?

0:40:37 > 0:40:40Well, specifically Spanish,

0:40:40 > 0:40:45but every culture has its own way of using old bread.

0:40:45 > 0:40:50You know, in England we use bread sauce, and in Spain

0:40:50 > 0:40:54they thicken gazpacho with old bread, and they also make this migas.

0:40:54 > 0:41:00And it's used, really, as a carbohydrate instead of potatoes

0:41:00 > 0:41:03or rice, it's just a way of having something else on your plate.

0:41:03 > 0:41:07And I like it, particularly in this dish because it's got a lovely

0:41:07 > 0:41:13crunchy texture, which contrasts well with the soft, unctuous scallops.

0:41:13 > 0:41:15So, do you... You do need day-old bread, I take it?

0:41:15 > 0:41:19Well, it'll just fry that little bit more crisply.

0:41:19 > 0:41:21But you can use bread on the day,

0:41:21 > 0:41:25but it'll just take a little bit longer to cook.

0:41:25 > 0:41:29And it's just a nice way of using up old bread

0:41:29 > 0:41:31as opposed to throwing it away.

0:41:31 > 0:41:35Now, I mention Moro, those people who have never been to Moro,

0:41:35 > 0:41:38it's Spanish and Moroccan influenced. Yes.

0:41:38 > 0:41:40How did it all come about?

0:41:40 > 0:41:43Because you trained in the UK in some amazing restaurants... Yeah.

0:41:43 > 0:41:46..we've had many, many chefs on the show, as well, from the River Cafe.

0:41:46 > 0:41:49Yes. How did you get that influence with Spain and Morocco?

0:41:49 > 0:41:51Well, I cooked Italian food for five years,

0:41:51 > 0:41:54and I adore Italian food - I mean, it is hard to beat - but I just felt

0:41:54 > 0:42:01I needed to have more flavours, I needed to taste more flavours.

0:42:01 > 0:42:03I was impatient, really,

0:42:03 > 0:42:05my wife and I were impatient to try different things.

0:42:05 > 0:42:11So we travelled around, and we just loved the whole lifestyle of Spain,

0:42:11 > 0:42:14and the whole way they ate, with the tapas and the small bits...

0:42:14 > 0:42:17So, I'm going to add the garlic now. Yeah.

0:42:17 > 0:42:20Because the garlic - it seems like a lot of garlic, and it is.

0:42:20 > 0:42:22But we cook it slowly... LAUGHTER

0:42:22 > 0:42:25But we cook it slowly, it's almost like confit garlic,

0:42:25 > 0:42:28because then the garlic will go wonderfully soft,

0:42:28 > 0:42:31and it will also add a different texture to the...

0:42:31 > 0:42:34to the plate.

0:42:35 > 0:42:37So, that's that.

0:42:37 > 0:42:38That goes in.

0:42:38 > 0:42:41That'll take - that'll cook quite slowly, so that the garlic goes soft.

0:42:41 > 0:42:43And here's some... This is ready.

0:42:43 > 0:42:45And you put the bay... What do you put in there?

0:42:45 > 0:42:47A few bay leaves as well?

0:42:47 > 0:42:50Put in some bay leaves, which gives a wonderful aroma. Right.

0:42:50 > 0:42:51So, that's got wonderfully crispy,

0:42:51 > 0:42:54and you can see the garlic's gone wonderfully soft,

0:42:54 > 0:42:56melt-in-the-mouth soft, and really mellow.

0:42:56 > 0:42:57Now, the secret is to just slowly cook it.

0:42:57 > 0:43:00You don't want to brown it first of all, you want to gently cook it.

0:43:00 > 0:43:04That's right. So then I'm going to sprinkle on a little bit of saffron.

0:43:05 > 0:43:07And give it another...

0:43:07 > 0:43:09Now, the saffron that you've done is put it in water. Yes.

0:43:09 > 0:43:11Just in boiling water?

0:43:11 > 0:43:15Unless you're making a stew, you always infuse the garlic...

0:43:15 > 0:43:18Sorry, infuse the saffron, just to get the flavour out of it,

0:43:18 > 0:43:20and then it'll disperse more evenly. OK.

0:43:20 > 0:43:25If you eat a dry bit of saffron, it doesn't taste of much. OK.

0:43:25 > 0:43:29So, that's going to finish off crisping up, it's pretty much ready.

0:43:29 > 0:43:32Yeah. Now we're going to cook... Smells delicious.

0:43:32 > 0:43:38..the scallops and the mushrooms in - not a huge amount of oil,

0:43:38 > 0:43:42because we're trying to replicate the Spanish technique of a la plancha,

0:43:42 > 0:43:45which is where you sort of griddle food.

0:43:45 > 0:43:48Now, you've actually seasoned these quite a while in advance,

0:43:48 > 0:43:51you're a great believer in - you season it... That's right.

0:43:51 > 0:43:52With seafood and shellfish,

0:43:52 > 0:43:58if you can try and get the salt to penetrate the fish beforehand,

0:43:58 > 0:44:00and give it a little bit of a head start,

0:44:00 > 0:44:02then you just get that wonderful taste of the sea,

0:44:02 > 0:44:04you're heightening the taste of the sea.

0:44:04 > 0:44:07So, not too much oil. Because I want the scallops

0:44:07 > 0:44:11and the mushrooms to get that slightly charred taste.

0:44:11 > 0:44:14And this would be the famous grill that you're talking about,

0:44:14 > 0:44:17the flat grill that they cook quite a lot of food on. That's right.

0:44:17 > 0:44:19And the plancha pan, it's just a cast iron griddle,

0:44:19 > 0:44:22and you just get that seared, blackened quality,

0:44:22 > 0:44:24and don't have to use very much olive oil.

0:44:24 > 0:44:27Now, you and your wife set out on this tour round Spain,

0:44:27 > 0:44:30but you ventured into Morocco because you wanted to follow

0:44:30 > 0:44:32the spices, is that...?

0:44:32 > 0:44:34Well, we had a camper van,

0:44:34 > 0:44:37and the idea was that we cook the food on the van.

0:44:37 > 0:44:39We could buy the wonderful ingredients,

0:44:39 > 0:44:43and then we would try to cook the famous dishes as we were going along.

0:44:43 > 0:44:44Yeah.

0:44:44 > 0:44:49So, look, that's how we got the lovely sort of blackened quality.

0:44:51 > 0:44:54Which, again, just gives complexity to the whole dish.

0:44:54 > 0:44:58And then you've - it's quite a weird way you've gone now, I mean,

0:44:58 > 0:45:02in the East End of London you've been working on allotments, as well.

0:45:02 > 0:45:04We've had an allotment for seven years,

0:45:04 > 0:45:07and we were just so inspired by the people on the allotment,

0:45:07 > 0:45:13we thought we had to write about it in our cookery book.

0:45:13 > 0:45:15So, we've got a cookery book out,

0:45:15 > 0:45:18and it sort of talks about these wonderful people from Turkey

0:45:18 > 0:45:22and Cyprus who taught us a lot about how to cook.

0:45:22 > 0:45:25And you've brought some of those influences of growing bits

0:45:25 > 0:45:27and pieces over to your allotment, or not?

0:45:27 > 0:45:29That's right. I mean, we...

0:45:29 > 0:45:31They sort of showed us how to eat in the centre of London

0:45:31 > 0:45:33in a very Mediterranean way,

0:45:33 > 0:45:38and use parts of the plant which I just wouldn't have thought of eating.

0:45:38 > 0:45:42So, they cook with the less familiar parts of the plant,

0:45:42 > 0:45:44like the shoots of the courgette and the tops of the onion and...

0:45:44 > 0:45:48Celery tops. Yes, nothing is wasted, it's really tasty.

0:45:48 > 0:45:50But the allotment, sadly, is no longer there now, is it?

0:45:50 > 0:45:55The tragedy was that just after we decided to do the cookery book,

0:45:55 > 0:45:58the Olympic Committee won the Games,

0:45:58 > 0:45:59and so the whole area's been flattened,

0:45:59 > 0:46:05so it's no longer there, it's already been flattened.

0:46:05 > 0:46:07Here we go. It's now a car park.

0:46:07 > 0:46:10Right. Those are blistered and blackened. OK.

0:46:10 > 0:46:12We've got some onions here...

0:46:12 > 0:46:14Now, these are the onions I'll have been cooking,

0:46:14 > 0:46:16but obviously a lot longer. Yep.

0:46:16 > 0:46:20So, I'm going to turn down the heat.

0:46:20 > 0:46:22Perfect.

0:46:22 > 0:46:25We can probably start to put the migas on the plate.

0:46:25 > 0:46:27OK, you want this on the plate. I think we're ready.

0:46:27 > 0:46:29What happens with the sherry? Where do you put that?

0:46:29 > 0:46:32I'm going to glaze the pan now with the sherry,

0:46:32 > 0:46:34I'm just going to put a little extra salt... Yeah.

0:46:35 > 0:46:36A little extra pepper.

0:46:38 > 0:46:41And this should just - basically, typical Spanish food,

0:46:41 > 0:46:43just throw it on? Throw it on, please.

0:46:43 > 0:46:46Throw it on. Yeah, maybe not all of it. Just see how you go.

0:46:46 > 0:46:48LAUGHTER

0:46:48 > 0:46:50I've got to get a spoon.

0:46:50 > 0:46:53So, this Oloroso sherry, if you... HE COUGHS

0:46:53 > 0:46:56It's strong, that, innit?

0:46:56 > 0:47:00It's a fantastically rich sherry. It can be sweet and it can be dry.

0:47:00 > 0:47:03Yeah. This one is dry.

0:47:03 > 0:47:05But actually, sweet is quite good as well.

0:47:05 > 0:47:07Just, you need a little less of it.

0:47:07 > 0:47:11And it's aged in barrels for a very long time,

0:47:11 > 0:47:13and it's got this wonderful complexity and richness,

0:47:13 > 0:47:16and it goes very well with the mushrooms. What about the onions?

0:47:16 > 0:47:17Ooh, gosh, thank you. There you go.

0:47:17 > 0:47:20You're allowed to forget one thing, don't worry. Thank you.

0:47:20 > 0:47:22Nobody'll know, don't worry.

0:47:23 > 0:47:26Now, do you often go back to Spain for inspiration?

0:47:26 > 0:47:29It's quite good to keep it topped up, I suppose.

0:47:29 > 0:47:31Well, we're lucky enough to have a house in Spain,

0:47:31 > 0:47:35and we go there about six times a year and, um...

0:47:37 > 0:47:38Get loads of inspiration.

0:47:38 > 0:47:41..and learn a lot from the people in the village. Wonderful.

0:47:41 > 0:47:43Now, there's one more thing to go over the top. Two more, now.

0:47:43 > 0:47:46The oregano... Few more bits of that. Little bit of oregano. Yeah.

0:47:46 > 0:47:49And then this stuff, which I absolutely adore.

0:47:49 > 0:47:52This is one of our key ingredients, definitely. Smoked paprika.

0:47:52 > 0:47:55Smoked paprika. Just gives that sort of depth of flavour, and another...

0:47:55 > 0:47:57And it comes in two forms, sweet and hot. Yep.

0:47:57 > 0:47:59Which one would you recommend people buy?

0:47:59 > 0:48:01Generally they pick the wrong one.

0:48:01 > 0:48:03I think it's more traditional to use the sweet one,

0:48:03 > 0:48:06but I quite like a bit of spice. You can go either way.

0:48:06 > 0:48:09So, Sam, remind us what that is again.

0:48:09 > 0:48:12Pan-fried scallops and oyster mushrooms with Oloroso and migas.

0:48:12 > 0:48:14Simple as that.

0:48:19 > 0:48:23Right, follow me over here, Sam. Here we go.

0:48:23 > 0:48:25This just gets better, doesn't it? Look at this.

0:48:25 > 0:48:27This is a great job, James. Steak, tortellini...

0:48:27 > 0:48:29I want your job! ..ice cream, scallops.

0:48:29 > 0:48:30I don't get to eat any of it,

0:48:30 > 0:48:32by the time it goes down there, it never comes back.

0:48:32 > 0:48:34Delicious, I love scallops. Fantastic.

0:48:34 > 0:48:36People who're not keen on scallops,

0:48:36 > 0:48:38could they mix it with anything else?

0:48:38 > 0:48:40I think it's very good with monkfish as well.

0:48:40 > 0:48:43Also, in the spring or early summer, I use asparagus instead of mushrooms.

0:48:43 > 0:48:45Right. But monkfish, also,

0:48:45 > 0:48:48that dish that people almost used to give away ten years ago, and

0:48:48 > 0:48:51now it's become, kind of, really trendy and quite expensive now.

0:48:51 > 0:48:52Yes. The sherry's amazing.

0:48:52 > 0:48:55What do you think, Tina? Delicious. Nice? Absolutely delicious.

0:48:55 > 0:48:57And the bread's really interesting,

0:48:57 > 0:48:59particularly that bit of saffron in at the end.

0:48:59 > 0:49:03It just gives it a sort of - makes bread from being a poor man's thing,

0:49:03 > 0:49:05suddenly the saffron makes it a million dollar thing.

0:49:05 > 0:49:09But it's almost like our version of chips, which would go with...

0:49:09 > 0:49:13Innit, really? It's great, there's a bulkiness to the dish as well. Yes.

0:49:13 > 0:49:14I can't wait to taste it.

0:49:14 > 0:49:17Lovely and smoky. Yeah, that's the smoked paprika.

0:49:17 > 0:49:18Michael, dive in, tell us what you think.

0:49:18 > 0:49:21It's wonderful, I think that paprika just lifts it. It's lovely.

0:49:21 > 0:49:24And you put it on right at the end, not cook with it.

0:49:24 > 0:49:26It can burn, paprika, it's so fine. And chillies and paprika,

0:49:26 > 0:49:28they can burn, so you always add it at the end.

0:49:28 > 0:49:30Lovely. That IS good - beautiful.

0:49:30 > 0:49:32Would they serve that as a main dish or...?

0:49:32 > 0:49:35That is a main dish, but migas can be as tapas,

0:49:35 > 0:49:38and often they put bacon inside it as well.

0:49:38 > 0:49:41Be a canape where I come from in Yorkshire, that.

0:49:46 > 0:49:49And those croutons are a great way to use up any old bread,

0:49:49 > 0:49:50and they tasted delicious.

0:49:50 > 0:49:52Now it's time for the Omelette Challenge.

0:49:52 > 0:49:55Both John Torode and Atul Kochhar needed to pull their socks up

0:49:55 > 0:49:58where their omelette times were concerned, but would they manage it?

0:49:58 > 0:49:59Let's find out.

0:49:59 > 0:50:02All the chefs battle it out against the clock and each other

0:50:02 > 0:50:05to test how fast they can make a simple three-egg omelette.

0:50:05 > 0:50:08Now, John, currently at 39 seconds here. Not doing too bad.

0:50:08 > 0:50:12Long way to go, though, mate. 25 seconds you've got to get onto.

0:50:12 > 0:50:14Quite a lot to shave off. That's tough. Pretty tough.

0:50:14 > 0:50:16And one second behind, Atul,

0:50:16 > 0:50:18do you think you can go any quicker than 40 seconds?

0:50:18 > 0:50:19Well, if I can get it to 39, would be great.

0:50:19 > 0:50:22Hopefully, because I think Jun Tanaka could have done two by then.

0:50:22 > 0:50:25Oh, my God. Choose what you like from the ingredients

0:50:25 > 0:50:26in front of you, I'll taste it

0:50:26 > 0:50:28to make sure it's an omelette and not scrambled egg.

0:50:28 > 0:50:29The time starts when I say,

0:50:29 > 0:50:32it stops as soon as the omelette hits the plate. Are you ready?

0:50:32 > 0:50:34Yep. Three, two, one, go!

0:50:34 > 0:50:34Go on, lads!

0:50:34 > 0:50:37This is to see whether they've been practising.

0:50:40 > 0:50:41Try not to get any shell on there.

0:50:41 > 0:50:43Come on, Atul, get the butter in there.

0:50:43 > 0:50:45Come on, I could do quicker in the microwave.

0:50:47 > 0:50:49You've got a bit of shell in there, John. Where?

0:50:49 > 0:50:51Is that protein? Oh, yeah, I can't see it.

0:50:52 > 0:50:54It's gone.

0:50:54 > 0:50:56No, it's not gone, it's still there.

0:50:56 > 0:50:58Atul's are now all stuck to the pan.

0:51:00 > 0:51:01Argh! Come on, Atul!

0:51:01 > 0:51:04The concentration on these boys' faces. Argh!

0:51:04 > 0:51:07They say that it's not serious until we actually go live.

0:51:07 > 0:51:09One's finished here. GONG

0:51:09 > 0:51:13Atul, you've got... Bad one. Yeah, don't worry.

0:51:13 > 0:51:15Rugby'll be on in a minute.

0:51:15 > 0:51:16I'm sorry.

0:51:16 > 0:51:18GONG I tried my best.

0:51:18 > 0:51:19Oh, look at that.

0:51:21 > 0:51:24If the Michelin inspector's watching... Agh!

0:51:24 > 0:51:27LAUGHTER

0:51:28 > 0:51:32There wasn't enough ingredients for it. That's the problem!

0:51:32 > 0:51:33That's true.

0:51:33 > 0:51:35Well...

0:51:35 > 0:51:37it IS a kind of omelette.

0:51:37 > 0:51:40What are you talking about, that "is a kind of omelette"?!

0:51:40 > 0:51:42Perfect omelette! It's... Well, it's...

0:51:42 > 0:51:43you know, it's not... Well, yeah, anyway.

0:51:43 > 0:51:45This one.

0:51:45 > 0:51:48This... Blonde. Looks good. Oh, yeah.

0:51:48 > 0:51:49Looks good.

0:51:50 > 0:51:51Nice shape, nice taste.

0:51:54 > 0:51:56Atul.

0:51:57 > 0:51:59Failed. Precisely.

0:51:59 > 0:52:01Right...

0:52:01 > 0:52:02Not even going to time that one.

0:52:02 > 0:52:05Cos it's not really an omelette. Right... John.

0:52:05 > 0:52:07Er...42.

0:52:07 > 0:52:09No, you've gone 32.

0:52:09 > 0:52:1142 seconds you reckon? Yeah.

0:52:11 > 0:52:13I can tell you...

0:52:13 > 0:52:15You're quicker than 39 seconds.

0:52:15 > 0:52:17Ooh-hoo-hoo!

0:52:17 > 0:52:18Ooh!

0:52:18 > 0:52:20Look at his face!

0:52:20 > 0:52:25He's going on the board right here at 34 seconds. Oh, well done!

0:52:25 > 0:52:28Whoa!

0:52:28 > 0:52:29Pretty good.

0:52:29 > 0:52:31I'd better put that back, she'll be watching,

0:52:31 > 0:52:32I'll get killed next time she's on.

0:52:36 > 0:52:39Now, that's not a bad looking omelette, John.

0:52:39 > 0:52:42Now it's time for me to get bossed about by Anna Hansen,

0:52:42 > 0:52:44as I help her make a posh steak and chips.

0:52:44 > 0:52:45Get ready for chaos.

0:52:47 > 0:52:50So, what's on the menu for you? Right, So...

0:52:50 > 0:52:52onglet steak, chips.

0:52:52 > 0:52:53Onglet steak and chips.

0:52:53 > 0:52:56Anyway, you wanted me to get started over here,

0:52:56 > 0:52:58cos we've got some of this sort of stuff...

0:52:58 > 0:52:59So, we'll start making the chips.

0:52:59 > 0:53:02You've got some turmeric and ginger, which I'd like ground.

0:53:02 > 0:53:05Minced, should I say? Minced. You want this grated then, really?

0:53:05 > 0:53:07Grated, minced.

0:53:07 > 0:53:08And I've got chickpea flour,

0:53:08 > 0:53:13which is also known as besan flour or gram flour.

0:53:13 > 0:53:15And first of all, this'll set together.

0:53:15 > 0:53:18And the idea is actually an idea that came to me,

0:53:18 > 0:53:23it's based on a southwestern French dish called panisse. Right.

0:53:23 > 0:53:27And basically it's just boiled-up chickpea flour, seasoned,

0:53:27 > 0:53:29fried and then seasoned, and that's it.

0:53:29 > 0:53:32But I've added a kind of Indian twist to it, with the...

0:53:32 > 0:53:33And this is fresh turmeric? ..turmeric.

0:53:33 > 0:53:36This is what fresh turmeric looks like? Yep.

0:53:36 > 0:53:38And it's great, because it stains your fingers,

0:53:38 > 0:53:40it's like you smoke about 50 a day, it's lovely.

0:53:40 > 0:53:43Exactly. Like your woodbines. Yes. It's good, innit?

0:53:43 > 0:53:46Notice how she's given me this to do. Yeah, exactly.

0:53:46 > 0:53:50So... So, where's the idea of this style of cooking come from, then?

0:53:50 > 0:53:53Is this cos you travel a lot, or your New Zealand background?

0:53:53 > 0:53:55I think it's a combination of things.

0:53:55 > 0:53:58The New Zealand background, yes. I need a knife...

0:53:58 > 0:54:00Um...

0:54:00 > 0:54:02Kind of relatively young immigrant nation,

0:54:02 > 0:54:08lots of people trying out different things, but also I like to

0:54:08 > 0:54:11have lots of variety in cooking, otherwise I get quite bored.

0:54:11 > 0:54:13I like lots of different ingredients, so that's...

0:54:13 > 0:54:16Is all of New Zealand like that, in terms of where food...

0:54:16 > 0:54:18Cos geographically-wise,

0:54:18 > 0:54:20you've got quite a lot of countries nearby... Exactly.

0:54:20 > 0:54:24Do you take influences from everywhere, is that the key? Yeah.

0:54:24 > 0:54:27We've pretty much got every nationality represented there now,

0:54:27 > 0:54:31and everyone comes with their own influences and foods,

0:54:31 > 0:54:33and so on, so we just kind of lap it up.

0:54:33 > 0:54:35And also, New Zealanders travel a lot

0:54:35 > 0:54:37and I think that's a big thing as well.

0:54:37 > 0:54:39They go abroad and they come back with amazing ideas,

0:54:39 > 0:54:42and then do their own version of it at home.

0:54:42 > 0:54:45Cos you actually trained with Peter Gordon, didn't you?

0:54:45 > 0:54:48Peter Gordon, yes. My mentor.

0:54:48 > 0:54:49Your mentor. Incredible chef.

0:54:49 > 0:54:54He's famous for food like this, mix and matching different ingredients.

0:54:54 > 0:54:57Yeah, it's what he does, and he's a genius at it, I have to say.

0:54:57 > 0:55:02I suppose what was called, about ten years ago, fusion food,

0:55:02 > 0:55:04wasn't it, really? Yeah. Yeah, I'm not touching it.

0:55:04 > 0:55:07This is turmeric. Hurry up. LAUGHTER

0:55:07 > 0:55:10"Hurry up," she says. Right, great.

0:55:10 > 0:55:11Yeah, it is fusion food,

0:55:11 > 0:55:15and I mean, I think a lot of people think badly about fusion, still,

0:55:15 > 0:55:17but when you think about it, it's what we're all doing.

0:55:17 > 0:55:21And modern British is more and more fusion, isn't it? Yeah.

0:55:21 > 0:55:22Everyone's using...

0:55:22 > 0:55:25People experiment with more and more ingredients. Yeah.

0:55:25 > 0:55:28But sometimes it's a bit overdone, isn't it, really?

0:55:28 > 0:55:32But I think it's like any food, it can be done well or badly.

0:55:32 > 0:55:35I've had plenty of pretty poor French meals, and Italian meals,

0:55:35 > 0:55:37and what have you. So, you know.

0:55:37 > 0:55:40In the hands of the right person, it's a great thing.

0:55:40 > 0:55:42Understand the ingredients, yeah.

0:55:42 > 0:55:46And fortunately, today I am that right person.

0:55:46 > 0:55:47Right...

0:55:47 > 0:55:48LAUGHTER

0:55:48 > 0:55:50I'm not arguing.

0:55:51 > 0:55:55Right, I'm just pouring this in.

0:55:55 > 0:55:58It's similar to making polenta, it goes lumpy quite quickly,

0:55:58 > 0:56:00so you need to keep stirring it.

0:56:00 > 0:56:04Tray that's been in the freezer. Yeah. Lightly oiled.

0:56:04 > 0:56:09Lightly oil...polenta, and the nigella, or black onion seed.

0:56:09 > 0:56:11Black onion seed in the bottom. Or kalonji,

0:56:11 > 0:56:13or whatever you want to call it. What are they called? Kurunji?

0:56:13 > 0:56:17Kalonji. Kalonji. Kalonji. There you go.

0:56:17 > 0:56:19So, do you want me to whisk that up? Yeah, you can whisk that up.

0:56:19 > 0:56:20OK.

0:56:20 > 0:56:24So, in there we've got the turmeric, the ginger... Yeah.

0:56:24 > 0:56:28Coriander, cumin seed, fresh curry leaves and a bit of green chilli.

0:56:28 > 0:56:30Yeah, and this'll actually thicken up very, very fast,

0:56:30 > 0:56:32you'll see this. Yeah.

0:56:32 > 0:56:34So tell us about this steak, then.

0:56:34 > 0:56:37This is onglet steak, or otherwise known -

0:56:37 > 0:56:41they call it hanger steak in America, or it's skirt steak.

0:56:41 > 0:56:44It's a really beautiful cut of meat, super tasty,

0:56:44 > 0:56:48because, basically, it's actually two bits that hang together like this,

0:56:48 > 0:56:52covering the diaphragm of the cow, which is over all the offal, so...

0:56:52 > 0:56:54You're selling it to everybody, aren't you?!

0:56:54 > 0:56:55LAUGHTER Mm!

0:56:55 > 0:56:58It really is delicious, I mean, it's a steak, it's got great flavour

0:56:58 > 0:57:02and great texture, so it's absorbed all those kind of offaly... You know.

0:57:02 > 0:57:05Now, it's unlike some of the conventional steaks of that

0:57:05 > 0:57:09sort of place, cos you'd have to slow-cook them. This one you...

0:57:09 > 0:57:12This one, you cook it quickly. Super, super, super rare.

0:57:12 > 0:57:14Right, you can see how that's gone.

0:57:14 > 0:57:16Is that it now? Yeah, little bit more.

0:57:16 > 0:57:18Come on, work it!

0:57:18 > 0:57:20You don't have to go to the gym later now.

0:57:20 > 0:57:22Gym?! I've saved you. I don't go to the gym anyway, love.

0:57:22 > 0:57:23Can't you tell?

0:57:23 > 0:57:26I thought you were looking pretty fit. Easy now, Chris.

0:57:26 > 0:57:27Thank you very much.

0:57:27 > 0:57:31Is that it? That's it. OK...

0:57:31 > 0:57:34There's your spatula. Spatula.

0:57:34 > 0:57:36Sits in the tray.

0:57:36 > 0:57:38Yeah. Let's get rid of that.

0:57:38 > 0:57:42Right. So, as you can see, it's pretty porridge-like.

0:57:43 > 0:57:44Just flatten it out.

0:57:44 > 0:57:46Going to flatten it out with my fingers.

0:57:46 > 0:57:48Flatten it out with you bare hands.

0:57:48 > 0:57:50Go on, be tough. Now it's boiling hot.

0:57:50 > 0:57:52Yeah, but it's...come on!

0:57:52 > 0:57:54It'll clean off the turmeric, James. It's fine.

0:57:54 > 0:57:57Burn it all off. Look, I just destroyed our watercress!

0:57:57 > 0:57:59Put some of this on. Yeah...

0:57:59 > 0:58:01Yeah, a bit of dust really helps me, there.

0:58:01 > 0:58:03LAUGHTER That'll protect you.

0:58:03 > 0:58:06It makes a difference. Yeah. Carry on.

0:58:06 > 0:58:08OK, so I'm moving on with the marinade.

0:58:08 > 0:58:10I'll let you carry on burning yourself.

0:58:10 > 0:58:11What's in the marinade, then?

0:58:11 > 0:58:14So, in the marinade is den miso, and this is something

0:58:14 > 0:58:20I learnt years ago, I think it's a Nobu...seasoning thing.

0:58:20 > 0:58:24The black cod... Yes, it's what they put on black cod.

0:58:24 > 0:58:27It's white miso, which has been cooked up with sugar,

0:58:27 > 0:58:30mirin and sake, and basically you just bring it up to the boil

0:58:30 > 0:58:32to dissolve everything, whisk it together.

0:58:32 > 0:58:35And you end up with this... Yeah.

0:58:35 > 0:58:40What's happened to our watercress? I had an accident. Sorry.

0:58:40 > 0:58:44I was trying to help, and I hindered.

0:58:44 > 0:58:48Right, so that is all that lot boiled up, yeah? Yeah.

0:58:48 > 0:58:50Could you chop me a garlic, please? Yeah.

0:58:50 > 0:58:53Thanks. Do you like the way he's doing all the work?!

0:58:53 > 0:58:56This is how I run my kitchen. That's right. Chop chop.

0:58:58 > 0:59:01OK. We have a little bit of thyme...

0:59:01 > 0:59:05And the other thing I'm putting in here is tamarind, and for me...

0:59:05 > 0:59:10So, basically, you've got the salty-sweet of the miso,

0:59:10 > 0:59:13and then the sourness of the tamarind.

0:59:13 > 0:59:16And it works really well with the offal kind of flavour of the steak.

0:59:16 > 0:59:18And the tamarind comes as a lump like that,

0:59:18 > 0:59:20with the seeds in it and everything.

0:59:20 > 0:59:22Yeah, and that's the best way to buy it, too.

0:59:22 > 0:59:28You can buy it already in a pulp, in a fluid form, but it's no good.

0:59:28 > 0:59:30You just put that in hot water, don't you?

0:59:30 > 0:59:32Yeah, hot water, boil it a bit and then pass it through a sieve.

0:59:32 > 0:59:34So, this is it.

0:59:34 > 0:59:35Right...

0:59:35 > 0:59:38And then basically this doesn't need much trimming,

0:59:38 > 0:59:40just a little bit of cleaning up.

0:59:40 > 0:59:42The chips. Put that in the...

0:59:42 > 0:59:44marinade.

0:59:45 > 0:59:49Think they're about there? That looks wunderbar.

0:59:49 > 0:59:51Give it a go.

0:59:51 > 0:59:55Oh-ho! Ooh!

0:59:55 > 0:59:59Ooh... Maybe give that another 30 seconds.

0:59:59 > 1:00:00LAUGHTER

1:00:00 > 1:00:02Bit late now, innit?!

1:00:02 > 1:00:04Before you start cutting.

1:00:04 > 1:00:06I've never seen him quiet!

1:00:06 > 1:00:09So, tell us about your book, then. LAUGHTER

1:00:09 > 1:00:13The Modern Pantry Cookbook. Yeah. It's a fabulous book!

1:00:13 > 1:00:17Yeah. It's kind of about ingredients that are in the modern-day pantry,

1:00:17 > 1:00:18as it were.

1:00:18 > 1:00:21Especially when you're living in London, things like besan

1:00:21 > 1:00:25and using different cuts of meat and curry leaves and miso.

1:00:25 > 1:00:28Like den miso, for example, or tamarind, instead of thinking

1:00:28 > 1:00:33about it in terms of savoury, maybe doing a dessert with it.

1:00:33 > 1:00:35Like, we do tamarind chocolate truffles. OK.

1:00:35 > 1:00:36They look great. Right.

1:00:36 > 1:00:39I'll go and get the steaks. So, have I got another steak?

1:00:39 > 1:00:40Yeah, I'll go and do that as well. Sorry!

1:00:40 > 1:00:43I'm going to go and do the chips as well.

1:00:43 > 1:00:45Come on, James! Push on. There you go.

1:00:45 > 1:00:48Chips. Chips. You're getting big chips, is that all right? Yeah.

1:00:48 > 1:00:51And then if you can just make sure they're dusted a bit more

1:00:51 > 1:00:54with polenta. Yeah! LAUGHTER

1:00:54 > 1:00:55I've never seen you work

1:00:55 > 1:00:57so hard in all the years this show's been going on.

1:00:57 > 1:00:59Yeah, thanks very much, Chris. Cheers!

1:00:59 > 1:01:01He's making up for it.

1:01:01 > 1:01:02Right, chips.

1:01:02 > 1:01:04Done. Right, steak.

1:01:04 > 1:01:06You don't want to put that in too hot a pan, do you?

1:01:06 > 1:01:08Cos it'll burn, Anna.

1:01:10 > 1:01:13That's exactly it. There's so much sugar! Yeah.

1:01:13 > 1:01:15Over a really high heat, it caramelises too fast.

1:01:15 > 1:01:17So, a moderate high heat. Yeah.

1:01:17 > 1:01:19And that will do it.

1:01:19 > 1:01:22As you can see, it's going a little on the too-golden side.

1:01:24 > 1:01:24But it will be fine.

1:01:24 > 1:01:28But the secret of this is always cook it medium rare? Medium rare.

1:01:28 > 1:01:31In fact, rare, preferably. But medium rare if you have to.

1:01:31 > 1:01:35Anything more than that, it becomes like leather...

1:01:35 > 1:01:36shoe strings. I don't...

1:01:36 > 1:01:38Sorry? I don't like rare. You have to taste it.

1:01:38 > 1:01:39Well, you've had it on this.

1:01:39 > 1:01:42Cos the French, actually, all they do is take the hooves off

1:01:42 > 1:01:44and walk it past the kitchen, don't they?

1:01:44 > 1:01:46They show it the pan sometimes!

1:01:46 > 1:01:48It's still got a pulse, hasn't it? Exactly.

1:01:48 > 1:01:51Right, you want me to do a dressing, don't you? Yes, please.

1:01:51 > 1:01:55Which...? Or do you want me to do something? What's this?

1:01:55 > 1:01:59That's pomegranate molasses. What's this? That's cider vinegar. And...

1:01:59 > 1:02:01Olive oil. ..this is the extra virgin olive oil.

1:02:01 > 1:02:03All right, we're there. Salt and pepper, please.

1:02:03 > 1:02:04Yeah.

1:02:04 > 1:02:08So, basically, this is your recipe, I've just done everything, really.

1:02:08 > 1:02:10This looks like people panicking cos they've remembered

1:02:10 > 1:02:12they've got guests coming. LAUGHTER

1:02:12 > 1:02:15Everyone's in the lounge... Quick, quick!

1:02:15 > 1:02:18Using a fork. I haven't got time to go over there and get a fork.

1:02:18 > 1:02:19But anyway...

1:02:20 > 1:02:22Give it a quick mix.

1:02:22 > 1:02:24This is great.

1:02:24 > 1:02:26Right, I'll do your chips, don't you worry.

1:02:26 > 1:02:28You concentrate on your beef. Well, OK.

1:02:30 > 1:02:31It's done.

1:02:31 > 1:02:33LAUGHTER

1:02:33 > 1:02:34Oh, the beef's done!

1:02:34 > 1:02:36I know. That's great, isn't it?

1:02:36 > 1:02:39Cos the other very important thing about this cut of beef,

1:02:39 > 1:02:42though, seriously, is you've got to rest it properly.

1:02:42 > 1:02:45Because it's got a very loose grain, and you are serving it super rare,

1:02:45 > 1:02:49so it has to have plenty of time to relax. Yeah.

1:02:49 > 1:02:51And get to know itself again.

1:02:53 > 1:02:56You've taken the salad over there, I want it back. Oh, sorry.

1:02:58 > 1:03:02Over to you. So, in the dressing for the salad was...? A bit of oil.

1:03:02 > 1:03:04Yeah. Pomegranate molasses. Yes.

1:03:04 > 1:03:07And... There we go, look at that. Perfect.

1:03:08 > 1:03:11That is how you should eat this. I told you it still had a pulse.

1:03:11 > 1:03:12I'll have yours, Irene.

1:03:12 > 1:03:15Those people with HDTVs now are going to be going,

1:03:15 > 1:03:16"What on earth is that?"

1:03:16 > 1:03:19That's how you should have it, hanger steak. Exactly.

1:03:19 > 1:03:22And wait till you try it. You cut it longways. You have to taste it.

1:03:22 > 1:03:24Yeah, against the grain.

1:03:24 > 1:03:27Although when I was in America recently they cut it with the grain.

1:03:27 > 1:03:28I'm not sure why.

1:03:28 > 1:03:32But, for me, you need to cut against the grain, because it's so coarse.

1:03:32 > 1:03:34That's what it is. And it makes it a lot easier.

1:03:34 > 1:03:38So remind us what there is again. Tamarind miso marinated onglet steak

1:03:38 > 1:03:40with turmeric and curry leaf besan chips.

1:03:40 > 1:03:42That's what it is. And watercress.

1:03:45 > 1:03:47Thanks for that.

1:03:47 > 1:03:50There we go. Right, you get to have a seat over here.

1:03:50 > 1:03:53I feel like I need a seat now, after that.

1:03:53 > 1:03:55Dive into that. Wow!

1:03:55 > 1:03:57Look at this! Steak and chips the modern way. Yes.

1:03:57 > 1:03:58The pantry way. Well done, Anna.

1:03:58 > 1:04:01Thank you. The Modern Pantry way.

1:04:01 > 1:04:03See James getting in your way a lot up there.

1:04:03 > 1:04:05I know. You really weren't much help. I had to stand still

1:04:05 > 1:04:08and not do very much so that he could...you know.

1:04:08 > 1:04:09He was all over the place.

1:04:09 > 1:04:12Rude to talk with your mouth full. That's amazing.

1:04:12 > 1:04:13It's incredibly tender. Yeah.

1:04:13 > 1:04:15It is, surprisingly. It's quite offaly, as well.

1:04:15 > 1:04:17I notice how you don't mention the chips.

1:04:17 > 1:04:20I spent most of the last eight minutes making...

1:04:20 > 1:04:22I thought the chips were good, they were just a bit soft.

1:04:22 > 1:04:24They could've done with 30 seconds more.

1:04:28 > 1:04:30My arm certainly got a work-out there.

1:04:30 > 1:04:34TV presenter Chris Evans has always had a thing for fatty meats,

1:04:34 > 1:04:37but has never been a fan of the healthy option of steamed fish.

1:04:37 > 1:04:40But when a celebrity guest faces their Food Heaven or Food Hell,

1:04:40 > 1:04:42their fate is, of course, out of their hands.

1:04:42 > 1:04:44So, what do you think he got?

1:04:44 > 1:04:46Everybody in the studio's made their minds up.

1:04:46 > 1:04:48Chris, Food Heaven, fat. Fat, fat, fat.

1:04:48 > 1:04:51And I've got the king of all fattening foods, duck rillette.

1:04:51 > 1:04:54I love my fat, fat is flavour. Roasted duck breast, wonderful dish.

1:04:54 > 1:04:57Alternatively, you could be having a plethora... Of fish.

1:04:57 > 1:04:59Fish is fine, but just not forever,

1:04:59 > 1:05:02which it may have to be in my case, because of the old cholesterol.

1:05:02 > 1:05:05How do you think these lot have decided? It wasn't looking good,

1:05:05 > 1:05:07was it? No. Especially the first lady, she went, "HELL."

1:05:07 > 1:05:10All right, it's not a trailer for a horror movie,

1:05:10 > 1:05:11it's just Saturday Kitchen!

1:05:11 > 1:05:15I think they're going to go heaven. I think they're big fat fans. They are.

1:05:15 > 1:05:16All of 'em. Great!

1:05:16 > 1:05:20Lose the fish, take it away. Bye, fishy!

1:05:20 > 1:05:23Bye! Going to get the duck on. Now, this duck is pretty special.

1:05:23 > 1:05:23I was in, er...

1:05:23 > 1:05:27I'm going to get you to peel and dice that, that's the parsnips.

1:05:27 > 1:05:30Peel and dice the apples, please, and prep the mushrooms. Yep.

1:05:30 > 1:05:32Now, what I'm going to do is take our duck, now,

1:05:32 > 1:05:37this is Lissara, from Ireland. Wonderful, wonderful duck.

1:05:37 > 1:05:39I was over in Ireland, Northern Ireland, last week,

1:05:39 > 1:05:42and they took me to this farm, I tasted it in the restaurant,

1:05:42 > 1:05:44it is just incredible, the best duck I've ever tasted.

1:05:44 > 1:05:47It already looks magnificent. It is fantastic,

1:05:47 > 1:05:50and what it is, it's a cross between an Aylesbury duck

1:05:50 > 1:05:52and a Pekin duck, so white-feathered, beautiful,

1:05:52 > 1:05:55beautiful duck, but unlike duck, it doesn't actually shrink

1:05:55 > 1:05:56when it's in the oven.

1:05:56 > 1:06:00You can see from the colour of the fat on here that it's corn-fed,

1:06:00 > 1:06:02and what they do is rear it outdoors,

1:06:02 > 1:06:04and they bring it in in the evening and feed it corn.

1:06:04 > 1:06:05It's wonderful duck.

1:06:05 > 1:06:08What I find amazing about what James is doing now is that he's talking

1:06:08 > 1:06:09and he's boning the duck,

1:06:09 > 1:06:12and he's got everything else going on as well.

1:06:12 > 1:06:14It's just - how you do this job, I have no idea.

1:06:14 > 1:06:17I say on the radio often, we find it hard to talk up to time -

1:06:17 > 1:06:19you cook up to time, this is unbelievable.

1:06:19 > 1:06:22How long do you have in your ear now? What are they saying?

1:06:22 > 1:06:24They're going, "Six minutes left, six minutes left."

1:06:24 > 1:06:26"Tell Evans to shut up." All right.

1:06:26 > 1:06:28LAUGHTER

1:06:28 > 1:06:30No, he said, "Ask him about his book." Yeah, OK.

1:06:30 > 1:06:31Tell me about your book.

1:06:31 > 1:06:34Second book's out, Memoirs of a Fruitcake, it's all about...

1:06:34 > 1:06:36They're saying, "That's enough of the book." Thank you.

1:06:36 > 1:06:38I'm only joking!

1:06:38 > 1:06:41It's all about the fact that we do our job, and we do it well,

1:06:41 > 1:06:44and it prepares us for everything to do with our job

1:06:44 > 1:06:46apart from, perhaps, success.

1:06:46 > 1:06:48And when you get too much success too quickly, you don't

1:06:48 > 1:06:50know what to do with it, and I...

1:06:50 > 1:06:52This book proves I didn't know what to do with it!

1:06:52 > 1:06:54But it kind of made you what you are, though.

1:06:54 > 1:06:56Oh, absolutely, and if I hadn't gone down the route I went down,

1:06:56 > 1:06:59I wouldn't have met Tash, wouldn't have Noah, my son...

1:06:59 > 1:07:00But it wasn't the right path to go down

1:07:00 > 1:07:02from an experience point of view.

1:07:02 > 1:07:04There's a lot of turbulence on this flight.

1:07:04 > 1:07:07There's a lot of turbulence. I'm glad I ended up where I ended up,

1:07:07 > 1:07:09but there for the grace of God, you know?

1:07:09 > 1:07:12Yeah. Right, just going to show this. This is duck confit. Yeah.

1:07:12 > 1:07:15You salt the duck, 15g of salt per kilo. Roughly.

1:07:15 > 1:07:17You measure the salt, normally. Yeah.

1:07:17 > 1:07:1915g of salt per kilo, lose that out the way...

1:07:19 > 1:07:22All right? Where's that going? Can I take that home?

1:07:22 > 1:07:23You can take it home, yeah.

1:07:23 > 1:07:25It's the most beautiful raw-looking duck I've ever seen.

1:07:25 > 1:07:28Trust me, Lissara duck, it is amazing stuff.

1:07:28 > 1:07:30And then you've got the salted duck -

1:07:30 > 1:07:33now this needs to go in there overnight or for 24 hours.

1:07:33 > 1:07:36You wash off the salt and you cook it in duck fat.

1:07:36 > 1:07:38That's the confit, isn't it? It's the confit part of it.

1:07:38 > 1:07:41It's very important that you immerse it in duck fat.

1:07:41 > 1:07:43It's a very old style of cooking, this. Mm.

1:07:43 > 1:07:47To cook confit. It's fat on fat, isn't it?

1:07:47 > 1:07:49It's a way of preserving the duck, all right?

1:07:49 > 1:07:52So it kept in the duck fat. You're going to then shred that.

1:07:52 > 1:07:54We've got our parsnips and our apple cooking away nicely.

1:07:54 > 1:07:58Next, I'm going to do the pickled mushrooms, pickled girolles, OK?

1:07:58 > 1:08:00I tell you, sometimes, when we do TV shows, we really worry about

1:08:00 > 1:08:03finishing on time, and all we've got to say is, "See you next week."

1:08:03 > 1:08:05And you've got to get all this done!

1:08:05 > 1:08:08I don't know how you do it, I'd have a heart attack every week.

1:08:08 > 1:08:10Right, pickled girolles. Pickled girolles.

1:08:10 > 1:08:14White wine vinegar, really, really good white wine vinegar. Got it.

1:08:14 > 1:08:18Brown sugar, cloves, pink peppercorns, cinnamon. Perfect.

1:08:18 > 1:08:21Warm it up, take the girolles, throw those in. Simple.

1:08:21 > 1:08:24Warm them up for literally a minute, take them off the heat, finished.

1:08:24 > 1:08:28OK. And you can put them in a little pot

1:08:28 > 1:08:31and they last for about three or... Well, six months. They're fantastic.

1:08:31 > 1:08:34He does them in his restaurant, Daniel - they're amazing.

1:08:34 > 1:08:37You see that I've cooked the entire duck on the fat side.

1:08:37 > 1:08:39Very important at this point. And then...

1:08:39 > 1:08:42you turn it over. And you've got that nice crispy skin.

1:08:42 > 1:08:44It's what you do with a fish, isn't it? Yeah.

1:08:44 > 1:08:47That's where you get the crispy skin. Cook it on the fat,

1:08:47 > 1:08:49leave it, season it, turn it over...and I've got one in the oven.

1:08:49 > 1:08:53Yep. Oops! Which is cooking, needs about another three minutes. Yep.

1:08:53 > 1:08:54That goes in there.

1:08:54 > 1:08:57OK, that's going to go in there. Oops!

1:08:57 > 1:08:59Right, we've got our parsnips.

1:08:59 > 1:09:00But I'm quicker than these lot,

1:09:00 > 1:09:02so the parsnips and the apple get put in.

1:09:02 > 1:09:05We're making a duck rillette, we're going to take off the skin,

1:09:05 > 1:09:06place it in here.

1:09:06 > 1:09:10All the flesh, blitz it, and you add fat to it.

1:09:10 > 1:09:13So, not only is it cooked in fat... Yeah. It's half fat again.

1:09:13 > 1:09:17So, it's the same quantity of meat that we've got in there, to fat.

1:09:17 > 1:09:19So, you're really delivering on the fat stakes, here.

1:09:19 > 1:09:21Yeah, that's that whole point about it!

1:09:21 > 1:09:24But it is tradition. That's what makes a rillette, that's for sure.

1:09:24 > 1:09:27It's the fat. And for pork, it's even more fat.

1:09:27 > 1:09:30It's almost like a way of preserving it, isn't it?

1:09:30 > 1:09:33It is a way of preserving it, it is fantastic, this dish.

1:09:33 > 1:09:35Right, we've got our little parsnip and apple...

1:09:35 > 1:09:39You can finish chopping that, I've already got it here.

1:09:39 > 1:09:42They're just having fun. They're having fun, talking to themselves.

1:09:42 > 1:09:45Oh, you're having it in here! Yeah, I've got it.

1:09:45 > 1:09:47It's all ready, chef. Oh! Yum yum.

1:09:47 > 1:09:49Can you make the rillette for me, please? Allez.

1:09:49 > 1:09:52He'll give you a masterclass in rillette. So... Come on, Daniel.

1:09:52 > 1:09:55In goes the parsnips and the apples, they're cooked together.

1:09:55 > 1:09:58Some of the milk, this is just cooked in milk.

1:09:58 > 1:10:01And then, funnily enough... Gas off? ..we add butter.

1:10:01 > 1:10:05OK, butter... Gas off? I'm warming myself up in this.

1:10:05 > 1:10:09Have you seen it outside? And then we blend this into a puree.

1:10:09 > 1:10:11See the fat going in there? Yeah.

1:10:11 > 1:10:12That's the duck fat.

1:10:16 > 1:10:19Have you ever had this much fat on Saturday Kitchen before?

1:10:19 > 1:10:21Not really, no.

1:10:21 > 1:10:24I think it needs more fat, doesn't it? More fat, he says.

1:10:24 > 1:10:28More? More, yeah, yeah, more, more. Voila.

1:10:28 > 1:10:30Superb.

1:10:31 > 1:10:34And this is our parsnip and apple puree.

1:10:34 > 1:10:36You're not making a soup, you're making a puree.

1:10:36 > 1:10:39So you can't over-blend it, then? BLENDER WHIRS

1:10:39 > 1:10:42What's that noise?! It's the blender.

1:10:42 > 1:10:46Wow! I've never heard such a loud blender in my life!

1:10:46 > 1:10:48Well, it's the blender. Salt.

1:10:50 > 1:10:51Little bit of salt...

1:10:51 > 1:10:56That's it. Brilliant. So, you put salt in there. All in together.

1:10:56 > 1:11:00Remember, it's salt, black pepper, fat and duck.

1:11:00 > 1:11:02Mm. Oh, la la. C'est fantastique, ca.

1:11:02 > 1:11:05We've got our duck. This is the reason why these, I think...

1:11:05 > 1:11:08Look at those. ..are some of the best duck I've ever tasted. Oh!

1:11:08 > 1:11:09They don't shrink.

1:11:09 > 1:11:14Yeah. Move these out. You want this in the tureen? Just...

1:11:14 > 1:11:19We can use yours, chef. Use yours. Allez. Use yours.

1:11:19 > 1:11:21Now, you can set this as a tureen.

1:11:21 > 1:11:24This, on warm toast, is one of the nicest things you will ever taste.

1:11:24 > 1:11:25It is absolutely wonderful.

1:11:25 > 1:11:28So, as it basically melts, the fat melts into the toast,

1:11:28 > 1:11:31absolutely delicious dish. We'll take...there's one in the fridge.

1:11:31 > 1:11:33Yeah, on the warm toast, we take the one in the fridge.

1:11:33 > 1:11:36What's that other French delicacy? The...is it lard...?

1:11:36 > 1:11:39We're not talking about snail? No, the lard, with - is it goose in it?

1:11:39 > 1:11:43Ah, goose fat. Or the... What's it called? You can put on... On toast.

1:11:43 > 1:11:44Farmhouse toast. Or oven...

1:11:44 > 1:11:47Yes, a nice pate, foie gras, or rillette, like that.

1:11:47 > 1:11:50Which is fantastique.

1:11:50 > 1:11:51Look at those. Magnificent.

1:11:51 > 1:11:54Right, that's the rillette, OK? We've got the pickled girolles.

1:11:54 > 1:11:56This is rillette before, this is after. Voila.

1:11:56 > 1:11:58This is done.

1:11:58 > 1:12:00They're busy doing that.

1:12:00 > 1:12:02So, we've got the parsnip and apple puree there.

1:12:02 > 1:12:04It's like magic, isn't it? How did this happen?

1:12:04 > 1:12:07If you could warm that sauce up for me, that would be great.

1:12:07 > 1:12:10Look at that. A few pickled girolles.

1:12:10 > 1:12:12Which you basically place on there.

1:12:12 > 1:12:15Remember, these can just sit in a jar, these, Chris.

1:12:15 > 1:12:16They are absolutely...

1:12:16 > 1:12:19You can find these, woodlands - make sure when you're picking mushrooms

1:12:19 > 1:12:22you take a little book with you, or somebody knows what they're doing.

1:12:22 > 1:12:24Otherwise, er...you've got more than what you bargain, eh?

1:12:24 > 1:12:27You've got your duck here, which we can then slice.

1:12:29 > 1:12:32Do you get nervous about the end dish on this programme?

1:12:32 > 1:12:35Not particularly. I would do if I was making a souffle.

1:12:35 > 1:12:38LAUGHTER You don't want to try that, man. No.

1:12:38 > 1:12:40But this, this is how I like the duck.

1:12:40 > 1:12:43This is...fantastic.

1:12:43 > 1:12:45And we just put that...

1:12:45 > 1:12:48the duck over the top. Yeah. Over the top of the rillette.

1:12:48 > 1:12:52Come over. Fellow chef, what do you think about that? I think it's great.

1:12:52 > 1:12:54We've got the coriander cress ready, please, guys. Coriander cress.

1:12:54 > 1:12:56Coriander, coriander.

1:12:56 > 1:12:57Voila. Oh, dear!

1:12:59 > 1:13:02There you go, chef. You can't beat this.

1:13:02 > 1:13:04Can you grab a knife and fork, please?

1:13:04 > 1:13:07Knife and fork, knife and fork. There you have it. Yes!

1:13:07 > 1:13:10Dish 'em out, dish 'em out.

1:13:10 > 1:13:14Come on, girls. Can you bring over the glasses, please?

1:13:14 > 1:13:17Come on, are we coming down? We've got three seconds left.

1:13:23 > 1:13:26That was certainly not the most slimming dish in the world,

1:13:26 > 1:13:27but delicious, nonetheless.

1:13:27 > 1:13:29Oh, and if you're foraging for mushrooms,

1:13:29 > 1:13:31make sure you take an expert with you.

1:13:31 > 1:13:33That's all we've got time for on today's Best Bites.

1:13:33 > 1:13:36If you want to try your hand at any of the great cooking you've seen on

1:13:36 > 1:13:40today's programme, you can find all the studio recipes on our website.

1:13:40 > 1:13:43Just click onto bbc.co.uk/recipes.

1:13:43 > 1:13:46There are loads of mouthwatering ideas for you to choose from,

1:13:46 > 1:13:48so have a great week, and I'll see you next time.

1:13:48 > 1:13:49Bye for now.

1:13:49 > 1:13:51Subtitles by Red Bee Media Ltd