0:00:02 > 0:00:03Good morning.
0:00:03 > 0:00:06It's time to feast your eyes on some of the tastiest food on the telly.
0:00:06 > 0:00:08This is Saturday Kitchen Best Bites.
0:00:28 > 0:00:29Welcome to the show.
0:00:29 > 0:00:31We've got loads of mouth-watering food
0:00:31 > 0:00:33cooked by some of the best chefs in the world for you today,
0:00:33 > 0:00:36and some pretty hungry celebrity guests too.
0:00:36 > 0:00:39The ever enthusiastic Frenchman Daniel Galmiche pan-fries
0:00:39 > 0:00:43venison loin, and he serves it with confit butternut squash,
0:00:43 > 0:00:44roasted salsify,
0:00:44 > 0:00:48venison jus with dark chocolate and a Brussels sprout salad.
0:00:48 > 0:00:50Stuart Gillies makes the ultimate cheesecake -
0:00:50 > 0:00:52perfect for the Sunday lunch.
0:00:52 > 0:00:53It's a truly tasty vanilla
0:00:53 > 0:00:57and gingerbread cheesecake served with warm balsamic strawberries.
0:00:57 > 0:01:01The undisputed master of the wok, Ken Hom, stir-fries some beef.
0:01:01 > 0:01:03He coats the fillet of beef in oyster sauce
0:01:03 > 0:01:08and serves it with a warm veg salad and a curry soy vinaigrette.
0:01:08 > 0:01:10Amanda Redman faced her Food Heaven or Food Hell.
0:01:10 > 0:01:13Would she get her Food Heaven - potatoes with an indulgent
0:01:13 > 0:01:16potato dauphinoise with stuffed roast leg of lamb?
0:01:16 > 0:01:19Or would she get her dreaded Food Hell - broad beans?
0:01:19 > 0:01:22I could be making a broad bean puree with a broad bean
0:01:22 > 0:01:24and mushroom ragout served with Dover sole.
0:01:24 > 0:01:27We'll find out what she gets to eat at the end of today's show.
0:01:27 > 0:01:29But first we go back to the days when Jason Atherton
0:01:29 > 0:01:32was in charge of Gordon Ramsay's Maze restaurant in London.
0:01:32 > 0:01:35He's got a brilliant idea for your brunch.
0:01:35 > 0:01:37Good to have you on the show. Nice to be back.
0:01:37 > 0:01:39Amazing dishes whenever you're on the show.
0:01:39 > 0:01:42This one, in particular, intrigues me, cos it's so simple.
0:01:42 > 0:01:45These are the ingredients in front of us, but great flavour.
0:01:45 > 0:01:48Yeah, yeah, all we've got is salmon, we've got our duck eggs,
0:01:48 > 0:01:51we've got our creamed butter, little bit chervil for garnish,
0:01:51 > 0:01:52some watercress and that is it.
0:01:52 > 0:01:54This isn't just any normal salmon.
0:01:54 > 0:01:56No, it's kiln smoked, so it's hot smoked.
0:01:56 > 0:01:59You'll notice this if you turn it over the other way.
0:01:59 > 0:02:00That's what it's like.
0:02:00 > 0:02:02You can use normal smoked salmon if you can't get this.
0:02:02 > 0:02:04You can use raw salmon by sort of curing it a bit.
0:02:04 > 0:02:06What do we have to do?
0:02:06 > 0:02:09I'm just going to pop this into the confit, get it nice and warm.
0:02:09 > 0:02:12That's 65 degrees. That's just pure olive oil.
0:02:12 > 0:02:15This is just pure extra virgin olive oil or just normal olive oil?
0:02:15 > 0:02:17Just pure olive oil.
0:02:17 > 0:02:1965 degrees. Yeah, 65 degrees.
0:02:19 > 0:02:22We tested that with the thermometer we've got on here.
0:02:22 > 0:02:24I suppose if you're doing this at home,
0:02:24 > 0:02:26you really need one of these sugar thermometers.
0:02:26 > 0:02:27Yeah, you do, really.
0:02:27 > 0:02:31It's not going to cook it, cos it's already cooked.
0:02:31 > 0:02:33All it is, is just warming it up.
0:02:33 > 0:02:34I'm going to do the duck eggs.
0:02:34 > 0:02:36If you can go to the fridge and get me some eggs to start these...
0:02:36 > 0:02:39What I'm doing with these is cooking these.
0:02:39 > 0:02:43Basically we pop them into the water, and you want them to slowly cook.
0:02:43 > 0:02:46Just underneath tumbling. Again about 60 degrees.
0:02:46 > 0:02:48These are ones that we've got in here as well.
0:02:48 > 0:02:49Yeah, they're pre-cooked.
0:02:49 > 0:02:52So what is it about duck eggs? You chefs and duck eggs.
0:02:52 > 0:02:55They're all a bit trendy at the moment, aren't they? Yeah.
0:02:55 > 0:02:56They're just really rich.
0:02:56 > 0:02:58I'm surprised there are enough ducks, to be honest.
0:02:58 > 0:03:01There are. You use a lot of them. Yeah, absolutely.
0:03:01 > 0:03:04I absolutely adore them. They're really good.
0:03:04 > 0:03:09We're going to quickly separate them. I'm going to pick the watercress.
0:03:09 > 0:03:12All you're literally doing is you're literally just tearing this.
0:03:12 > 0:03:15So... Separate these as in we're going to take the yolks out as well?
0:03:15 > 0:03:17Yeah, take the yolks out and take...
0:03:17 > 0:03:20We're going to chop them down nice and fine.
0:03:20 > 0:03:23Then we're going to finish them like a risotto.
0:03:23 > 0:03:26The last time you were on here, you just had Maze. Yep.
0:03:26 > 0:03:28Now you've got Maze Grill...
0:03:28 > 0:03:32Maze Grill, yeah. ..which has won every single award going, hasn't it?
0:03:32 > 0:03:36It's done really well. People say it's the best steak in London.
0:03:36 > 0:03:38That's what we set out to achieve.
0:03:38 > 0:03:40We've achieved that, so it's been a big success.
0:03:40 > 0:03:44What was the whole idea of it? Making something much more simple?
0:03:44 > 0:03:46Thing is we've got a restaurant in New York,
0:03:46 > 0:03:50so I travel quite a bit to go and check out the Maze in New York.
0:03:50 > 0:03:54When you go to New York, they take their steaks very seriously.
0:03:54 > 0:03:57The biggest one in New York is a restaurant called Sparks,
0:03:57 > 0:03:58that huge steakhouse?
0:03:58 > 0:04:02Yeah, there's Sparks, there's Peter Luger and there's BLT Chain.
0:04:02 > 0:04:05They just treat it like a three Michelin Star restaurant.
0:04:05 > 0:04:08Really take it seriously. In Britain, it's almost...
0:04:08 > 0:04:10If you say to someone, "I'm going out for steak and chips."
0:04:10 > 0:04:12They say, "Oh, just steak and chips?"
0:04:12 > 0:04:15It's a fantastic meal, as you've just proved.
0:04:15 > 0:04:17Exactly.
0:04:17 > 0:04:20I thought, I've got this restaurant next door to Maze, I want to
0:04:20 > 0:04:25do something completely different, so I decided to open a steakhouse.
0:04:25 > 0:04:27It's become a big success.
0:04:27 > 0:04:28Talking of big success,
0:04:28 > 0:04:31you've not just got that, the chain is literally expanding.
0:04:31 > 0:04:32Oh, don't say chain, James.
0:04:32 > 0:04:36Well, the restaurant. The restaurant, the brand.
0:04:36 > 0:04:40The brand, sorry. The brand. The brand. But it is.
0:04:40 > 0:04:42Literally, you're taking it worldwide, aren't you?
0:04:42 > 0:04:46Yeah, we are. We're opening up in Doha in about six months' time.
0:04:46 > 0:04:49As long as it's on schedule. Then after that we go to Melbourne.
0:04:49 > 0:04:50We do two in Melbourne.
0:04:50 > 0:04:54Doha is, of course, Qatar. Qatar, yeah, the Middle East.
0:04:54 > 0:04:58Yeah, it's going to be a Maze - Maze Fine Dining.
0:04:58 > 0:05:00We're going to incorporate some Arabian food,
0:05:00 > 0:05:01cos I lived in Dubai for four years.
0:05:01 > 0:05:04We had some real fantastic Arabian food on the menu there,
0:05:04 > 0:05:07so we're going to do 50% Maze food, 50% Arabian food.
0:05:07 > 0:05:09I've just come back from Dubai this week
0:05:09 > 0:05:12and it is just incredible what you see out there.
0:05:12 > 0:05:17Yeah, the investment and the vehicles the chefs have as restaurants
0:05:17 > 0:05:19and businesses to run are quite phenomenal.
0:05:21 > 0:05:26So we're doing that and then down to Melbourne to do our first Maze Fish.
0:05:26 > 0:05:30Using local seafood and local produce - vegetables, etc.
0:05:30 > 0:05:32That'd be more like a brasserie
0:05:32 > 0:05:36and then we're going to open a Maze Fine Dining at the same time.
0:05:36 > 0:05:38So not a lot, then(!)
0:05:38 > 0:05:40Enough to keep me off the streets. Exactly.
0:05:40 > 0:05:43The salmon's cooking away nicely. Tell us about this.
0:05:43 > 0:05:46This is interesting. We're chopping this up really nice and fine.
0:05:46 > 0:05:47You want me to chop this as well?
0:05:47 > 0:05:49Yes, please.
0:05:49 > 0:05:51You can... Yeah, just roughly chop that.
0:05:51 > 0:05:54What that does... This is really posh scrambled eggs.
0:05:55 > 0:05:57That's what we're doing there.
0:05:57 > 0:05:59Where'd you get the ideas from?
0:05:59 > 0:06:00You've worked in some amazing places.
0:06:00 > 0:06:04The highlight on your list was probably elBulli, was it?
0:06:04 > 0:06:07Yeah, elBulli and I've worked in six freestyle Michelin restaurants.
0:06:07 > 0:06:10I've been lucky enough to work my way through them all.
0:06:10 > 0:06:13It's probably through lack of sleep, I think.
0:06:13 > 0:06:15Is it right that you're the only British person ever to have
0:06:15 > 0:06:17been on the pass at elBulli?
0:06:17 > 0:06:19That's right, yeah.
0:06:19 > 0:06:22I was extremely lucky to work for Feran Adria.
0:06:22 > 0:06:24It was the right place at the right time, really.
0:06:24 > 0:06:27And this restaurant, if nobody's heard of it, in Spain?
0:06:27 > 0:06:31Yeah, it's in Spain, it's in Rosas, just an hour north of Barcelona.
0:06:31 > 0:06:35It's famous for what people...Heston Blumenthal and that kind of food.
0:06:35 > 0:06:38Yeah, absolutely. It's really modern contemporary food where...
0:06:38 > 0:06:42I was there five weeks ago for the launch of his new cookbook
0:06:42 > 0:06:45and...he had a lot of his old proteges back.
0:06:45 > 0:06:51He cooked a 36-course menu. It was just phenomenal.
0:06:51 > 0:06:53Absolutely unique.
0:06:53 > 0:06:57There's two million people apply for 8,000 seats there every summer.
0:06:57 > 0:07:01That's what he gets. Two million... Take it off the heat.
0:07:01 > 0:07:03Prospective bookings.
0:07:03 > 0:07:06Yeah, people want to turn up. Incredible.
0:07:06 > 0:07:07It's a busy, busy place.
0:07:09 > 0:07:11It goes in there. You can't phone up,
0:07:11 > 0:07:13you have to write the reason why you want to go. Yep.
0:07:13 > 0:07:15LAUGHTER
0:07:15 > 0:07:17Beg. Begging letter.
0:07:17 > 0:07:19Exactly. I wish people would beg to come to my place.
0:07:19 > 0:07:24In goes the cream, in goes the eggs.
0:07:24 > 0:07:26That's literally it.
0:07:26 > 0:07:28The watercress you're just going to lightly blanch it.
0:07:28 > 0:07:32Yeah, we're just going to cook that through. Throw that in.
0:07:32 > 0:07:35You mentioned the fact you could use raw salmon for this, you can
0:07:35 > 0:07:39actually use the cold smoked salmon, this is hot smoked salmon.
0:07:39 > 0:07:41It's just got a better flavour, that's all.
0:07:41 > 0:07:43The length of time it takes to cook, you just extend that.
0:07:43 > 0:07:45Six, seven minutes, for that.
0:07:45 > 0:07:48If you want to use raw salmon, take it up to 12.
0:07:48 > 0:07:51If you want to use the normal smoked salmon, it's about eight or nine.
0:07:51 > 0:07:54You've got the egg yolks in there as well. That's it, it's all in there.
0:07:54 > 0:07:56Lightly cook those.
0:07:56 > 0:07:57Season it up.
0:07:57 > 0:07:59I'm going to take our watercress out. Please, yeah.
0:07:59 > 0:08:03We're going to blend that with olive oil. I'll get the olive oil.
0:08:03 > 0:08:05Just literally blanched.
0:08:05 > 0:08:08This is probably one of the most simplest recipes we do.
0:08:08 > 0:08:10It really is that simple,
0:08:10 > 0:08:12but it is the technique what gives it that depth of flavour.
0:08:12 > 0:08:15Exactly. Just drain off the water. In goes the watercress.
0:08:16 > 0:08:18Olive oil? Olive oil, please.
0:08:18 > 0:08:19Quickly blend.
0:08:19 > 0:08:22You cut out the eggs, while I blend that. There you go.
0:08:22 > 0:08:24Just blend this. Touch of salt?
0:08:24 > 0:08:26I put a touch of salt in it, but you can quickly test it, if you like.
0:08:28 > 0:08:32There you go. You've got a puree there.
0:08:32 > 0:08:33Do you want to put that on the plate for me?
0:08:33 > 0:08:35You want me to put it on the plate? Please.
0:08:35 > 0:08:39You've got to earn your money, James. There you go.
0:08:39 > 0:08:40Bit of the old watercress.
0:08:42 > 0:08:44Nice and simple.
0:08:44 > 0:08:47On goes the chopped duck egg.
0:08:48 > 0:08:50This is great also for breakfast.
0:08:50 > 0:08:52This is a great breakfast dish. A brunch dish.
0:08:52 > 0:08:53Wonderful. Lovely and creamy.
0:08:53 > 0:08:56Yeah, it's great. Just cos they're so rich.
0:08:56 > 0:08:59If you pick me a few bits of chervil, please.
0:08:59 > 0:09:01I am a Michelin star chef, after all.
0:09:03 > 0:09:05Chervil everywhere. That's where I'm going wrong.
0:09:05 > 0:09:09Yeah, you need the chervil. That's what it is.
0:09:09 > 0:09:10I'll send you some down. Cheers.
0:09:12 > 0:09:15OK, so we just whack a bit of that on.
0:09:15 > 0:09:19That is our smoked salmon confit with chopped duck egg and watercress.
0:09:19 > 0:09:20How amazing is that? Brilliant.
0:09:26 > 0:09:29At the moment, coming to a country wherever you live at the moment,
0:09:29 > 0:09:32it's just delicious, smells amazing.
0:09:32 > 0:09:33There you go.
0:09:33 > 0:09:35Don't know if you've ever tried something like this before.
0:09:35 > 0:09:37No, I've never had duck eggs. Dive into that.
0:09:37 > 0:09:40Duck eggs, like you said, they've become sort of trendy.
0:09:40 > 0:09:41All the chefs are using them. Oh, wow.
0:09:41 > 0:09:45I can't believe everybody is watching me eat. It's ridiculous.
0:09:45 > 0:09:49Don't make a mess. The way you cook that salmon softens it right down.
0:09:49 > 0:09:52Yeah, so it's almost really flaky and warm, so it's not so dense.
0:09:52 > 0:09:54Lovely, it's really lovely, thank you.
0:09:54 > 0:09:56Dive into that. Delicious.
0:09:56 > 0:09:58Like I said, it's just the cooking time that you...
0:09:58 > 0:10:01If you want to use normal salmon, cook it exactly the same way,
0:10:01 > 0:10:03but just for longer.
0:10:03 > 0:10:04Just double the time.
0:10:04 > 0:10:08If it's normal smoked salmon, add another three minutes. That's it.
0:10:12 > 0:10:14So simple and really impressive.
0:10:14 > 0:10:15Coming up I'll be making a cauliflower
0:10:15 > 0:10:19and chorizo risotto with seared squid for Neil Dudgeon.
0:10:19 > 0:10:21Before that, Rick Stein enthuses about octopus
0:10:21 > 0:10:24before treating us to a cockle soup.
0:10:28 > 0:10:32When I first tried octopus, I thought, "No, that's not for me.
0:10:32 > 0:10:35"The Greeks, the Spanish, fine. Not me."
0:10:37 > 0:10:41But it's funny how you change. Over here everybody eats it.
0:10:41 > 0:10:43Octopus is the biggest catch.
0:10:43 > 0:10:46Everyone's mad about percebes and octopus.
0:10:47 > 0:10:49What is it about human beings?
0:10:49 > 0:10:50One minute you don't want to eat it
0:10:50 > 0:10:53and the next minute you can't get enough of it!
0:10:53 > 0:10:54But I suppose when you look at octopus coming
0:10:56 > 0:10:56But I suppose when you look at octopus coming
0:10:56 > 0:11:00out of a pot like died rubber, well, does that make you want to eat it?
0:11:02 > 0:11:05Well, maybe, no. But now I'm a total convert.
0:11:05 > 0:11:07This dish is called pulpo a feira,
0:11:07 > 0:11:11that's octopus in the fairground style, I suppose.
0:11:11 > 0:11:15Snipped with scissors, then olive oil poured over it.
0:11:15 > 0:11:18Plenty of cayenne pepper and paprika,
0:11:18 > 0:11:22and finally a good sprinkling of sea salt.
0:11:22 > 0:11:25I don't know why these ingredients work so well.
0:11:25 > 0:11:29Is it the crunch of the sea salt, the slight toughness of the octopus,
0:11:29 > 0:11:32or the smell of the pine, almost in the boards they serve it on?
0:11:39 > 0:11:43I always bring a suitcase of guidebooks when I come abroad,
0:11:43 > 0:11:46because I think, "I need to look up all the good restaurants." But
0:11:46 > 0:11:50I forget every time I've actually got quite a good nose for finding places.
0:11:50 > 0:11:54What I tend to do is go down on the quayside in a port like this
0:11:54 > 0:11:58and just...just walk into a bar and maybe ask some questions.
0:11:58 > 0:12:00I came in here the other day and it was really busy.
0:12:00 > 0:12:03It was filled with fishermen and there were a couple of guys
0:12:03 > 0:12:06drinking a bit too much red wine on the bar.
0:12:06 > 0:12:09The guys behind the bar were working flat out.
0:12:09 > 0:12:13I just noticed there were a few tables set for dinner.
0:12:13 > 0:12:15So I said to everybody, "Oh, let's eat here.
0:12:15 > 0:12:18"I've got a nice feeling about this place."
0:12:18 > 0:12:20You know what it's like being in love, right?
0:12:20 > 0:12:23When you suddenly realise you're in love
0:12:23 > 0:12:26and it's like a sort of...almost you're so happy,
0:12:26 > 0:12:30so full of joy, it's almost like a sort of out-of-body experience.
0:12:30 > 0:12:32It's like that with me and food.
0:12:32 > 0:12:35When I get somewhere where everything's right,
0:12:35 > 0:12:39we have dishes like this. This is razor clams, which I just love.
0:12:39 > 0:12:40They're just simply grilled,
0:12:40 > 0:12:44because that's what they know how to do them like here.
0:12:44 > 0:12:48Just leave them alone. Look at those. These are these swimming crabs.
0:12:48 > 0:12:50Velvet crabs, they call them in England.
0:12:50 > 0:12:53I swear they're better than the ones in England. They're sweeter.
0:12:53 > 0:12:56We just had those to start with, then some deep-fried peppers
0:12:56 > 0:13:01and then some great big spider crabs, which were, again, so sweet.
0:13:01 > 0:13:05The wine was flowing, it was that Albarino wine.
0:13:05 > 0:13:08It was just like everybody just suddenly burst out laughing,
0:13:08 > 0:13:10cos we were all so happy.
0:13:10 > 0:13:14I guarantee this place is so organic you couldn't,
0:13:14 > 0:13:18if you were the most cultured, style-orientated person,
0:13:18 > 0:13:23you couldn't in a million years dream up a place as perfect as this.
0:13:23 > 0:13:26If you're a bit of a serious foodie like me, to find
0:13:26 > 0:13:28somewhere like this, it just makes you...
0:13:28 > 0:13:31It makes you so happy. I just love it.
0:14:15 > 0:14:20Just as it is with octopus in Spain, so it is with cockles in England.
0:14:20 > 0:14:23People make fun of the East Enders' love of cockles with malt
0:14:23 > 0:14:25vinegar and pepper.
0:14:25 > 0:14:28But if you haven't tried it, don't knock it.
0:14:28 > 0:14:32I'm here at Leigh-on-Sea, which is a Mecca for cockle lovers.
0:14:32 > 0:14:35I met a bloke called John who just lives for them.
0:14:35 > 0:14:37Well, I must say, John,
0:14:37 > 0:14:39the first time I saw these cockles, I thought,
0:14:39 > 0:14:40"Well, what a blinking waste that is.
0:14:40 > 0:14:42"What you need to do is get some
0:14:42 > 0:14:45"nice Muscadet, open them up in a saucepan
0:14:45 > 0:14:48"and none of this blinking malt vinegar.
0:14:48 > 0:14:49"You want some nice white wine vinegar
0:14:49 > 0:14:51"with some shallots chopped into it."
0:14:51 > 0:14:54I don't think so. I think you're completely wrong.
0:14:56 > 0:15:00I mean, I was brought here by my dad years ago, as a small child,
0:15:00 > 0:15:04and I didn't realise then the significance of the place -
0:15:04 > 0:15:05the beer, the cockles.
0:15:05 > 0:15:09And, all of a sudden, this nostalgia struck me.
0:15:09 > 0:15:11I was driving down the hill one day
0:15:11 > 0:15:13and I could smell the estuary,
0:15:13 > 0:15:17the seafood, the cooking, the cockles.
0:15:17 > 0:15:19The actual smell of the sea coming in the window.
0:15:19 > 0:15:23And it must have just taken me back and it started me off.
0:15:23 > 0:15:26Now it's very difficult to drive past Leigh-on-Sea
0:15:26 > 0:15:29without actually coming in and having a plate of cockles.
0:15:29 > 0:15:34Also, it's the vinegar and the pepper. I really mean this.
0:15:34 > 0:15:38I'm starting to get hooked myself. I'm getting worried.
0:15:38 > 0:15:41So you're not going to cook any more in mustard, hey?
0:15:41 > 0:15:43Not cockles, probably. No.
0:15:43 > 0:15:45Look at the size of them.
0:15:45 > 0:15:47They're plump,
0:15:47 > 0:15:50they're like little fat friends
0:15:50 > 0:15:52that you want to eat.
0:15:52 > 0:15:53RICK LAUGHS
0:15:53 > 0:15:55Those cockles in Leigh-on-Sea
0:15:55 > 0:15:57were great with the vinegar and the pepper, but, to me,
0:15:57 > 0:16:00you can't beat freshly opened cockles.
0:16:00 > 0:16:02Just steam for two or three minutes,
0:16:02 > 0:16:03almost in their own juices.
0:16:03 > 0:16:05Just like that. Fantastic.
0:16:05 > 0:16:09Thinking about cockles, I always think about English cockle soup.
0:16:09 > 0:16:11In the early part of this century,
0:16:11 > 0:16:13they were so plentiful and free
0:16:13 > 0:16:16that there's lots of recipes for cockle soup.
0:16:16 > 0:16:18I found this one in a friend of mine's book
0:16:18 > 0:16:20called Lindsey Bareham the other day
0:16:20 > 0:16:22and I just thought it was fantastic.
0:16:22 > 0:16:25Now, what you do is just take a big pan over plenty of heat,
0:16:25 > 0:16:28a little bit of water, quarter of a pint, no more.
0:16:28 > 0:16:31Lid on the top, very, very high heat.
0:16:31 > 0:16:34Just let them open almost in their own juices.
0:16:34 > 0:16:37Take about two, three minutes and they pop open.
0:16:37 > 0:16:41You pour them through a colander to collect the juice.
0:16:41 > 0:16:44You take another pan, you put in a knob of butter
0:16:44 > 0:16:48and you let that heat up till it's bubbling up and fizzing.
0:16:48 > 0:16:50Then you add some slices of bacon -
0:16:50 > 0:16:54lardons, we call it - really good, fat, dry bacon,
0:16:54 > 0:16:55smoked, if you like.
0:16:55 > 0:16:57And just brown that off in the butter.
0:16:57 > 0:16:58Just turn it over.
0:16:58 > 0:17:00Now, you get lots of leeks.
0:17:00 > 0:17:03Two or three big leeks, chopped up very finely.
0:17:03 > 0:17:05Stir them in.
0:17:05 > 0:17:08And then some celery, again chopped up finally, and some tomato.
0:17:08 > 0:17:11Just turn that all over in the butter.
0:17:11 > 0:17:13Take the cockle cooking liquor
0:17:13 > 0:17:14and just pour that in.
0:17:14 > 0:17:16And add some potatoes,
0:17:16 > 0:17:20cut into half-inch dice, we call it, little squares.
0:17:20 > 0:17:22Then you take some more water,
0:17:22 > 0:17:25bring the whole lot up to a boil.
0:17:25 > 0:17:28Thinking about it, potatoes, bacon,
0:17:28 > 0:17:29things like clams or cockles,
0:17:29 > 0:17:31it's a bit like a New England chowder.
0:17:31 > 0:17:34You know, all dishes are sort of derivations of other dishes,
0:17:34 > 0:17:36and that's what it seems like to me.
0:17:36 > 0:17:39Bring that up to the boil and simmer for about ten minutes.
0:17:39 > 0:17:41During that ten minutes, you do what I'm doing here.
0:17:41 > 0:17:45Just take all the cockle meats out of the shells.
0:17:45 > 0:17:46A good fun thing to do.
0:17:46 > 0:17:48Just eat the odd one.
0:17:48 > 0:17:51The second thing you've got to do is to make a thing called a liaison.
0:17:51 > 0:17:56You take some eggs, you whisk them together with lots of lemon juice.
0:17:56 > 0:17:59And it's really the good thing about this dish, because it gives it
0:17:59 > 0:18:02a lovely tartness that you don't really expect in an English soup.
0:18:02 > 0:18:05Take some of the boiling liquid.
0:18:05 > 0:18:07You just stir it into those eggs and lemon juice,
0:18:07 > 0:18:10just to get the heat up a little bit.
0:18:10 > 0:18:13The point of that is so it doesn't curdle too easily
0:18:13 > 0:18:15when you pour the liaison back into the soup.
0:18:15 > 0:18:18Just before you pour the liaison back into the soup,
0:18:18 > 0:18:21you put your cockle meats into the soup.
0:18:21 > 0:18:24Just put those in, but just at the last minute,
0:18:24 > 0:18:25then in goes your liaison.
0:18:25 > 0:18:28Just stir it in very gently.
0:18:28 > 0:18:31And the final thing is just some freshly chopped parsley.
0:18:31 > 0:18:35And I guarantee, I don't care who you are, what you do,
0:18:35 > 0:18:38you won't taste a better soup than that.
0:18:43 > 0:18:46And that cockle soup looked perfect for a cold Saturday lunch.
0:18:46 > 0:18:49Octopus is something you can also try if you can get hold of it,
0:18:49 > 0:18:51but if you can't find it,
0:18:51 > 0:18:54there are other great seafoods I associate with Spain and Greece.
0:18:54 > 0:18:56And it's this stuff. It's squid.
0:18:56 > 0:18:59I thought, obviously, you're doing another one of Spanish's
0:18:59 > 0:19:01great exports, which is chorizo, which is wonderful.
0:19:01 > 0:19:04This is chorizo picante, and it's the soft one.
0:19:04 > 0:19:07You can get the firmer ones as well, which you can just eat raw.
0:19:07 > 0:19:09These are the cooking ones, the softer ones.
0:19:09 > 0:19:12And we're going to mix the two together in an Italian dish,
0:19:12 > 0:19:13in a risotto.
0:19:13 > 0:19:16So it cooks like a paella, but it's done like a risotto.
0:19:16 > 0:19:18So, first off, we're going to take
0:19:18 > 0:19:20some onions and some garlic.
0:19:20 > 0:19:23Start sweating that off and then pop in our chorizo into there.
0:19:23 > 0:19:27Now, acting. When I was reading about you, you kind of fell into it
0:19:27 > 0:19:29and you want to thank your English teacher for it?
0:19:29 > 0:19:33I didn't fall, I was pushed into it more, really.
0:19:33 > 0:19:36It was Trevor Drury, my English teacher,
0:19:36 > 0:19:38in Doncaster.
0:19:38 > 0:19:40And there was a lot of mucking about in an English class one day.
0:19:40 > 0:19:43He said, "Whoever shouts out next is going to
0:19:43 > 0:19:46"have a terrible punishment." And it was me.
0:19:46 > 0:19:48And he said, "Right, you've got to read something out
0:19:48 > 0:19:51"at the school carol concert in front of the whole school."
0:19:51 > 0:19:53And I said, "Oh, you can't do that.
0:19:53 > 0:19:55"That's not a proper punishment."
0:19:55 > 0:19:58But he made me do this and I read out a piece of
0:19:58 > 0:20:01Dylan Thomas, A Child's Christmas in Wales,
0:20:01 > 0:20:03that was fantastic.
0:20:03 > 0:20:07And I remember, I got up in the pulpit, in the big church,
0:20:07 > 0:20:08in front of the whole school,
0:20:08 > 0:20:11and I think something in me just went,
0:20:11 > 0:20:14"Oh, this is great, isn't it?"
0:20:14 > 0:20:17It was power, it was power mad, I think. And I did this,
0:20:17 > 0:20:21and I enjoyed it. So I did that, and then he said to me,
0:20:21 > 0:20:24"Oh, that wasn't much of a punishment, was it?
0:20:24 > 0:20:25"You liked that?"
0:20:25 > 0:20:26And I said, "I did, rather. Yes."
0:20:26 > 0:20:29So I thought I'd won that round, and that was the end of it.
0:20:29 > 0:20:32He said, "I need somebody to be in the school play. You've got to be in it."
0:20:32 > 0:20:33I said, "Oh, you can't do that.
0:20:33 > 0:20:36"I can't wear make-up and tights and things like that!"
0:20:36 > 0:20:39I was 14 or something. I thought, "I can't do that."
0:20:39 > 0:20:42So he made me do that, made me do another school play.
0:20:42 > 0:20:46And then he sent me off to a group called
0:20:46 > 0:20:49the South Yorkshire Theatre for Youth. Right.
0:20:49 > 0:20:52Which was then, I think, in Rotherham,
0:20:52 > 0:20:54which was very glamorous,
0:20:54 > 0:20:58you as you can imagine. That attracted me to showbiz.
0:20:58 > 0:21:00Did your parents have the same sort of view of acting as certainly
0:21:00 > 0:21:02my grandparents had of me doing cooking?
0:21:02 > 0:21:04It wasn't the done thing. Was that...?
0:21:04 > 0:21:07No, I don't think they did. I think they were...
0:21:07 > 0:21:11I didn't really sort of take up the proper acting
0:21:11 > 0:21:12for many years after that, really.
0:21:12 > 0:21:14That was where it started.
0:21:14 > 0:21:19But, no. My mum had trained as an opera singer,
0:21:19 > 0:21:21and my mum and dad used to have an act
0:21:21 > 0:21:24that they did in the northern clubs.
0:21:24 > 0:21:27So there was that sort of
0:21:27 > 0:21:29showing-off strain, I suppose.
0:21:29 > 0:21:31Is this in Doncaster?
0:21:31 > 0:21:34One of the researchers told me this morning you're from Don-car-ster.
0:21:34 > 0:21:36Don-car-ster. It's gone up, you see, in the world.
0:21:36 > 0:21:37She's a Chelsea girl.
0:21:37 > 0:21:39Oh, I see. Doncaster.
0:21:39 > 0:21:42This was all in Doncaster.
0:21:44 > 0:21:47Yeah, so I suppose, to an extent, it was in the genes or in the blood.
0:21:47 > 0:21:50I suppose they weren't as horrified
0:21:50 > 0:21:53by the interest as some parents might have been.
0:21:53 > 0:21:55I'll run through - I've got shallots, garlic in there.
0:21:55 > 0:21:57We've got the chorizo in there. The rice has gone in.
0:21:57 > 0:21:59I always put white wine in my risottos.
0:21:59 > 0:22:01I don't know what these guys...
0:22:01 > 0:22:03But I like the white wine in there.
0:22:03 > 0:22:05And obviously we've got some chicken stock in there as well.
0:22:05 > 0:22:09We just basically cook this, gradually add in the stock,
0:22:09 > 0:22:11cook this for about 12-14 minutes and you end up with
0:22:11 > 0:22:15what we've got here, which is basically this risotto mixture.
0:22:15 > 0:22:18And also alter this by adding a little bit more stock
0:22:18 > 0:22:22and at this moment in time I'm going to add my cauliflower in there
0:22:22 > 0:22:26as well, which we're going to thinly slice our cauliflower.
0:22:26 > 0:22:27Now, looking back at your career,
0:22:27 > 0:22:31you've done everything from London's Burning, Casualty.
0:22:31 > 0:22:34He was in Bridget Jones's Diary.
0:22:34 > 0:22:37I was in the, er... I was in the second one, yeah, yeah,
0:22:37 > 0:22:38Bridget Jones: The Edge Of Reason.
0:22:38 > 0:22:40But - dare I say? - all small bits.
0:22:40 > 0:22:43People would see your face but is it
0:22:43 > 0:22:46because you've done all these little bits and pieces that makes you,
0:22:46 > 0:22:48you know, learn the trade a little bit more
0:22:48 > 0:22:49cos you do a variety of stuff?
0:22:49 > 0:22:52I've done a variety of things. I'm also doing...
0:22:52 > 0:22:55There was a series years ago, Common As Muck, on the BBC,
0:22:55 > 0:22:58that was less...
0:22:58 > 0:23:02I was pretty, you know, big bit of that and other things but,
0:23:02 > 0:23:05yeah, you do all sorts of different things and, you know,
0:23:05 > 0:23:08somebody gives you a large opportunity and you take that.
0:23:10 > 0:23:11With Bridget Jones,
0:23:11 > 0:23:14I remember they had been filming the second Bridget Jones film
0:23:14 > 0:23:18for about a year and they rang me up on the Monday, I think,
0:23:18 > 0:23:20and said, "Will you come and do this part?
0:23:20 > 0:23:23"We've just written it for the end of the film."
0:23:23 > 0:23:24To start on the Wednesday and do this thing,
0:23:24 > 0:23:28driving around with Renee Zellweger round London in a taxi.
0:23:28 > 0:23:32And I kind of couldn't believe that they'd spent so much money
0:23:32 > 0:23:35on this film and done so much of it and that with two days' notice
0:23:35 > 0:23:38they thought, "We need a scene at the end where she's in a taxi.
0:23:38 > 0:23:40"Ring somebody up and get a taxi driver."
0:23:40 > 0:23:44So they'd written this. It was kind of a bit, you know, last minute.
0:23:44 > 0:23:46Very different to what you're doing now, of course.
0:23:46 > 0:23:50Yes, now we're in the beautifully well-prepared and organised Midsomer.
0:23:50 > 0:23:53So you've taken over from John Nettles. Yeah.
0:23:53 > 0:23:55Who has retired. I thought, to be honest...
0:23:55 > 0:23:58No, well, he's retired from Midsomer.
0:23:58 > 0:24:01No, I think they thought it would be a bit overly dramatic to kill him.
0:24:01 > 0:24:03Overly dramatic? I read...
0:24:03 > 0:24:07This is the stats of Midsomer Murders - 246 murders,
0:24:07 > 0:24:0912 accidental deaths,
0:24:09 > 0:24:1211 suicides, eight deaths by natural causes,
0:24:12 > 0:24:15and one geezer died in a vat of soup.
0:24:15 > 0:24:19Soup? Yeah. Now, that's in a village. My village has got 30 people in it.
0:24:19 > 0:24:20It's not a village.
0:24:20 > 0:24:24It's a county. It's the whole of a county, it's a huge area.
0:24:24 > 0:24:27There's thousands of people haven't been killed or poisoned
0:24:27 > 0:24:28or drowned in soup.
0:24:28 > 0:24:30There's lots of others there.
0:24:30 > 0:24:32There's still lots of people to go through.
0:24:32 > 0:24:36Cos this is your second... This is my second series, it's the 15th...
0:24:36 > 0:24:38We've just started shooting
0:24:38 > 0:24:40the 15th series of the show.
0:24:40 > 0:24:43I took over at the beginning of series 14,
0:24:43 > 0:24:45which is going out now.
0:24:45 > 0:24:48I believe there's another episode on ITV
0:24:48 > 0:24:51at eight o'clock on Wednesday.
0:24:51 > 0:24:54How do you do that, taking over? Do you try and put it in your own...?
0:24:54 > 0:24:57Well, I wasn't taking over the same character,
0:24:57 > 0:24:58they changed the character.
0:24:58 > 0:25:02John Nettles' character was retiring from the force and leaving
0:25:02 > 0:25:04and it just so happened that his cousin
0:25:04 > 0:25:08was also a detective chief inspector with another police force,
0:25:08 > 0:25:12who then moved to Midsomer to take over.
0:25:12 > 0:25:14In terms of success...
0:25:14 > 0:25:18it is huge, I mean, globally huge, as well. It's 200...
0:25:18 > 0:25:22It's about 200... I don't know how many territories there are
0:25:22 > 0:25:24but I think we go everywhere. I think there's about most of them.
0:25:24 > 0:25:27I think it is. I think North Korea and Burma don't have it.
0:25:27 > 0:25:30Afghanistan to Zambia, I looked at.
0:25:30 > 0:25:34Oh, that's good. Can I say that in future interviews?
0:25:34 > 0:25:36Afghanistan to Zambia. I was looking at them as well.
0:25:36 > 0:25:38Anyway, we're just going to finish off this.
0:25:38 > 0:25:41The idea with this squid is you get the pan nice and hot.
0:25:41 > 0:25:43We're going to finish off this.
0:25:43 > 0:25:46I would finish off this with a little bit of mascarpone cheese.
0:25:46 > 0:25:50But I've been banned from using mascarpone cheese in this. Why?
0:25:50 > 0:25:54Because I've got Italians who are watching and they go a bit crazy.
0:25:54 > 0:25:56Mind you, you're not supposed to put fish with risotto as well,
0:25:56 > 0:26:00but anyway, I'm a Yorkshireman so we do what we want.
0:26:00 > 0:26:02You're not supposed to put fish with risotto?
0:26:02 > 0:26:04Apparently, so I've been told, yeah.
0:26:05 > 0:26:08Don't ask my why. Fish and cheese. I don't know why.
0:26:08 > 0:26:10Fish and cheese, yeah.
0:26:10 > 0:26:12Why, cos fish and cheese are thought not to go? Yeah.
0:26:12 > 0:26:14Well, it does in this.
0:26:14 > 0:26:17But then they say things like onion and garlic not together, but...
0:26:17 > 0:26:18Really?
0:26:18 > 0:26:21I know. You're not supposed to put onion and garlic in the same thing?
0:26:21 > 0:26:23You're not meant to in Italy.
0:26:23 > 0:26:25That's this week, they'll change their mind next week.
0:26:25 > 0:26:27Anyway, we've just got a little bit of risotto.
0:26:27 > 0:26:30We're just going to finish that off. Salt and pepper.
0:26:30 > 0:26:33That's your Parmesan cheese gone in there.
0:26:33 > 0:26:35Good quality Parmesan as well.
0:26:35 > 0:26:37Little bit of seasoning.
0:26:37 > 0:26:38You're a top chef, James,
0:26:38 > 0:26:42can I ask you something that's been worrying me for some years?
0:26:42 > 0:26:45It's not about me, is it? Not so far as I'm aware, I don't know.
0:26:45 > 0:26:49Are you aware of something called "non-brewed condiment"?
0:26:49 > 0:26:52Non what? Non-brewed condiment. No.
0:26:54 > 0:26:57I thought he was a chef. Do you know non-brewed condiment?
0:26:57 > 0:26:59I...
0:26:59 > 0:27:00Oh, for goodness' sake.
0:27:00 > 0:27:03There's a crisis over here.
0:27:03 > 0:27:05Look, several times I've been into fish shops...
0:27:05 > 0:27:09Is this in Midsomer? No, no, no, this is absolutely real.
0:27:09 > 0:27:11You go into chip shops or chip restaurants
0:27:11 > 0:27:12and you ask for the vinegar
0:27:12 > 0:27:15and they bring you something called a brown, watery liquid called
0:27:15 > 0:27:18non-brewed condiment and you say, "No, I want vinegar."
0:27:18 > 0:27:20And they say, "That is the vinegar." And you say,
0:27:20 > 0:27:22"It's not, it's non-brewed condiment."
0:27:22 > 0:27:24And it's water that is brown.
0:27:24 > 0:27:25It's odourless, it's tasteless,
0:27:25 > 0:27:28it doesn't do anything that vinegar's supposed to do with food.
0:27:28 > 0:27:31And I can't understand why somebody's invented something
0:27:31 > 0:27:32to replace vinegar.
0:27:32 > 0:27:36Is it so hard to find or expensive to make or produce?
0:27:36 > 0:27:39It's the only reason I've come on the programme to ask a top chef
0:27:39 > 0:27:42about why this is happening. Bit like non-alcoholic wine. It is.
0:27:42 > 0:27:45It's kind of mad, it's "What's the point of this thing?" There you go.
0:27:45 > 0:27:47Oh, is that for me? Thank you.
0:27:47 > 0:27:49And I've got no non-brewed condiment to go with it.
0:27:49 > 0:27:52I'm very sorry about that, I thought you'd have an answer for that.
0:27:52 > 0:27:55Lovely. Little bit of risotto.
0:27:55 > 0:27:58Dive in. Tell us what you think. It'll be hot.
0:28:01 > 0:28:03Just nod or shake your head.
0:28:04 > 0:28:06Oh, it's cheesy!
0:28:11 > 0:28:12Take it from me,
0:28:12 > 0:28:15never be afraid to put mascarpone cheese in your risotto.
0:28:15 > 0:28:17It makes it lovely and rich and creamy.
0:28:17 > 0:28:19If you'd like to make that risotto or fancy having a go
0:28:19 > 0:28:22at any of the recipes on today's show, they're just a click away
0:28:22 > 0:28:24at bbc.co.uk/recipes.
0:28:24 > 0:28:26Now, we're not live today, so instead we're looking back
0:28:26 > 0:28:29at some of the delicious cooking from the Saturday Kitchen archives.
0:28:29 > 0:28:31Now it's the turn of Daniel Galmiche to cook
0:28:31 > 0:28:34and he's celebrating all the best ingredients of autumn.
0:28:34 > 0:28:37And watch out for a surprise appearance from a souffle, too.
0:28:37 > 0:28:39Great to have you on the show.
0:28:39 > 0:28:41The souffles, by the way, are still in the oven.
0:28:41 > 0:28:43I was going to ask but I didn't want to interrupt there.
0:28:43 > 0:28:46Looks good, looks good. Looks good, inviting.
0:28:46 > 0:28:50What are we cooking? We're doing a game season, lovely piece of venison
0:28:50 > 0:28:52wrapped in pancetta. It's a lean meat
0:28:52 > 0:28:55but we give back a touch of fat in it.
0:28:55 > 0:28:58It will keep it moist.
0:28:58 > 0:29:01And we're going to do that with confit butternut squash.
0:29:01 > 0:29:04Salsify, which is a vegetable which is a little bit underused
0:29:04 > 0:29:06but is actually really, really good.
0:29:06 > 0:29:09It's called the oyster plant, bang in season at the moment.
0:29:09 > 0:29:11Distinct taste of little bit of oyster to it.
0:29:11 > 0:29:14It is great but I think people are wondering, "What on earth do
0:29:14 > 0:29:17"I do with it?" But you peel it and it goes brown quite quickly.
0:29:17 > 0:29:20Yeah, so we're going to cook it straightaway, yeah.
0:29:20 > 0:29:22Great pan-fried. Brilliant in soups.
0:29:22 > 0:29:25And brilliant for mash as well, isn't it, really? Yes.
0:29:25 > 0:29:27Why does it have an oyster taste?
0:29:27 > 0:29:29It just does, it's just the flavour of it.
0:29:29 > 0:29:31Some people say it's the oyster plant. You'll taste it.
0:29:31 > 0:29:37So, I'm going to... Oh, sorry, that is in here. Bit of clingfilm. Right.
0:29:39 > 0:29:41So what part of the venison is this? Loin.
0:29:43 > 0:29:45Would you use a haunch for this?
0:29:45 > 0:29:49Yes... I know where a loin is, you don't need to point it out on me.
0:29:49 > 0:29:52He did it for the viewers, we didn't know necessarily where it was.
0:29:52 > 0:29:55Exactly. Thank you very much. It's a good job it's not the rump!
0:29:55 > 0:29:57Ou est le rump, Monsieur?
0:29:57 > 0:29:59Le rump de jour.
0:29:59 > 0:30:01You know what I mean. Anyway.
0:30:03 > 0:30:06Right. So I wrap it up. Look at that.
0:30:06 > 0:30:10So you roll that in pancetta cos it's quite dry, isn't it, venison?
0:30:10 > 0:30:14Very lean, yeah, so you want to keep the moisture, not too dry.
0:30:14 > 0:30:18So I just tighten it up for a couple of seconds.
0:30:18 > 0:30:20Right, we're going to...
0:30:20 > 0:30:22And pan-fry and put in... Squash in there.
0:30:22 > 0:30:25That's just in oil, nothing else. Just a bit of garlic.
0:30:25 > 0:30:29Just a bit of garlic, little bit of thyme. Crushed garlic.
0:30:29 > 0:30:33There you go. That's crushed, all right.
0:30:33 > 0:30:34Et voila.
0:30:34 > 0:30:36Straight in there.
0:30:36 > 0:30:40And we cook that gently for what? Five minutes, something like that?
0:30:40 > 0:30:43It's going to cook in real time. It's going to cook really well.
0:30:43 > 0:30:45And it's quite tender, that's why I chose that.
0:30:45 > 0:30:47We've got six minutes to cook that. That'll be nice.
0:30:47 > 0:30:51I need a nice pan. I've got you a nice hot pan there. Merci.
0:30:51 > 0:30:53OK, little bit of oil.
0:30:53 > 0:30:55Can I look at my souffles, James?
0:30:58 > 0:30:59Yeah, I've looked at them.
0:31:07 > 0:31:08Happy? Yeah, I'm quite happy.
0:31:10 > 0:31:12So I'm going to pan-fry that.
0:31:12 > 0:31:13Give it a nice colour all round.
0:31:13 > 0:31:17And after that, finish and cook in the oven for about 8-10 minutes,
0:31:17 > 0:31:19115 or more.
0:31:19 > 0:31:21Slow cook.
0:31:21 > 0:31:24Slow-cooked, yeah? Yes, I prefer because... Leave that to rest.
0:31:24 > 0:31:26..meat is better, much tender.
0:31:26 > 0:31:29So you pan-fry it, like what we're doing here,
0:31:29 > 0:31:33get a bit of colour, and then straight in the oven.
0:31:33 > 0:31:37Salsify. Yeah, which is a lovely vegetable, really underrated.
0:31:37 > 0:31:39So that's white in the middle.
0:31:39 > 0:31:42Really underrated, I think, and underused
0:31:42 > 0:31:45and the reason behind that, I think people don't know what to do with it.
0:31:45 > 0:31:47Is it easy to find?
0:31:47 > 0:31:51Yeah, it's true, it's not easy to find as well.
0:31:51 > 0:31:53I think supermarkets are selling it, aren't they?
0:31:53 > 0:31:58I'm not sure but you can find out on market, on the town, once a week.
0:31:58 > 0:32:00Farmers' market and stuff, I'm sure. Yeah.
0:32:00 > 0:32:04It's almost sticky, isn't it? It is. You need to use gloves.
0:32:04 > 0:32:07Get somebody else to peel it. Your finger will be absolutely black.
0:32:07 > 0:32:10It is, it's literally got black, it blackens your fingers.
0:32:10 > 0:32:12Yeah, it's like when you do artichoke,
0:32:12 > 0:32:15and you do that without a glove, your fingers are black.
0:32:15 > 0:32:17Beetroot's the same, isn't it? It's even worse.
0:32:17 > 0:32:19So couple of wild mushrooms to season.
0:32:19 > 0:32:21We've got three varieties we're using there.
0:32:21 > 0:32:22Which is girolle,
0:32:22 > 0:32:26trompette de la mort, in French which is horn of plenty.
0:32:26 > 0:32:27Horn of plenty, in English,
0:32:27 > 0:32:30which is called trompette de la mort in French. Not bad for a Saturday.
0:32:30 > 0:32:33And you've got the yellow chanterelle. Right, in here?
0:32:33 > 0:32:36In here, yeah. You've got milk. Just going to cook that in milk or...?
0:32:39 > 0:32:40Just milk?
0:32:40 > 0:32:44Yeah, milk with crushed garlic again because, you know, that bang.
0:32:44 > 0:32:45And a little bit of thyme.
0:32:45 > 0:32:48Little bit of thyme in there. And you cook that for how long?
0:32:48 > 0:32:51Until it's quite tender when you put through a knife, yeah?
0:32:51 > 0:32:54Cos after we're going to roast them again with the wild mushroom.
0:32:54 > 0:32:56There's a lot of technique in this dish, isn't there?
0:32:56 > 0:32:57Well, a little bit.
0:32:57 > 0:33:00That's the thing, your training, it's very, very classical cooking
0:33:00 > 0:33:03but you love to use sort of British ingredients, don't you?
0:33:03 > 0:33:07Yeah, I do, actually. 80% of what I use is British ingredients, yes.
0:33:07 > 0:33:09And a lover of the season as well.
0:33:09 > 0:33:11A lover of the season, yeah, because look at the colour,
0:33:11 > 0:33:13look at the produce we've got.
0:33:13 > 0:33:16It's fabulous. Talking about seasons, Brussels sprouts.
0:33:16 > 0:33:19Ah, yes, that's a kind of gimmicky thing.
0:33:19 > 0:33:22Well, I hate Brussels sprouts when they are cooked,
0:33:22 > 0:33:26but I love them in salad, so we're doing a salad of Brussels sprout.
0:33:26 > 0:33:30In French, Brussels sprout? Choux de Bruxelles.
0:33:30 > 0:33:33Sounds a lot better, doesn't it? Yeah, what's "gimmick" in French?
0:33:33 > 0:33:36I don't know! You don't know?
0:33:36 > 0:33:38What do you mean, you don't know?
0:33:38 > 0:33:41He's not French, really, he's from Watford.
0:33:42 > 0:33:44Le Watford!
0:33:44 > 0:33:46Sorry, I've been here too long, guys.
0:33:46 > 0:33:49He went on a French course when he was 16 and stuck with it.
0:33:50 > 0:33:53Do you like cooking with spice?
0:33:53 > 0:33:55Yeah, but I'm not an expert in spice.
0:33:55 > 0:33:59I love spices but I use one I know well and I mean,
0:33:59 > 0:34:04I love cinnamon, I love Sichuan pepper.
0:34:04 > 0:34:06All kind of pepper. But you guys are masters
0:34:06 > 0:34:11because it's coming from the spice rolled by generation and generation.
0:34:11 > 0:34:13They make it look easy, these boys, but it isn't actually that easy.
0:34:13 > 0:34:16You know what mix, how to make them work properly.
0:34:16 > 0:34:18We love cooking with pumpkin as well.
0:34:18 > 0:34:19We use a bit of black onion seeds
0:34:19 > 0:34:22that we used on top of the naan earlier.
0:34:22 > 0:34:23And it's really, really good.
0:34:23 > 0:34:26But what would you do? Is that what you would do with these?
0:34:26 > 0:34:29With the sprouts? Brussels sprout.
0:34:29 > 0:34:31You could blanch them like you would, put a cross onto them,
0:34:31 > 0:34:33top and tail them.
0:34:33 > 0:34:34Put a cross and blanch them
0:34:34 > 0:34:38and then just stir-fry them with a bit of cumin, garlic and pepper.
0:34:38 > 0:34:40Right. It's brilliant like that.
0:34:40 > 0:34:43Just sort of cooks... Some do, some don't, though, don't they?
0:34:43 > 0:34:47There's big debate whether you cross your bottoms or you don't cross your bottoms.
0:34:47 > 0:34:51Your cross your bottoms. Do you cross them, Chef? I do normally.
0:34:51 > 0:34:53Anyway, we've got these over here.
0:34:55 > 0:34:57Right, that's the sauce on.
0:34:58 > 0:34:59Switch that off.
0:34:59 > 0:35:02That's the sauce. That's done.
0:35:02 > 0:35:04I'll go get the chocolate, you carry on.
0:35:05 > 0:35:08Small pan for the mushroom. It's warm in here.
0:35:08 > 0:35:12The chocolate had to be in the fridge with your tandoori oven.
0:35:12 > 0:35:14Yeah, exactly. It is fantastic.
0:35:14 > 0:35:17Thank heaven you brought it in, to be honest.
0:35:17 > 0:35:19Bit chilly in here otherwise, isn't it?
0:35:21 > 0:35:22Bit of butter.
0:35:22 > 0:35:26So I wash the mushroom. Clean them, because you need to be careful.
0:35:26 > 0:35:29There's plenty of inhabitants who stay within the horn of plenty.
0:35:29 > 0:35:31So we need to wash it.
0:35:31 > 0:35:34Inhabitants? Yes, because it's woodland, it's in a forest,
0:35:34 > 0:35:36so you've got some mini slugs sometimes.
0:35:36 > 0:35:38This kind of thing will go in.
0:35:40 > 0:35:44Right, and you want this in as well at the same time? Yep.
0:35:44 > 0:35:46Those ones. Oh, these ones.
0:35:46 > 0:35:48That's why I salt it.
0:35:48 > 0:35:50There you go. Yes.
0:35:50 > 0:35:52Right, so we put our salsify in.
0:35:52 > 0:35:54And they cook quite quickly. Yeah, they do.
0:35:54 > 0:35:58But you keep them a touch firm because after, we roast them again.
0:35:58 > 0:35:59The venison's behind you, you can get ready.
0:35:59 > 0:36:01I'll get this ready for it.
0:36:01 > 0:36:05Keeping a good bit of colour. Plate. Which plate are we using, James?
0:36:05 > 0:36:07Whichever plate you want. That one over there.
0:36:07 > 0:36:09Done.
0:36:09 > 0:36:11HE SPEAKS FRENCH
0:36:11 > 0:36:12Venison.
0:36:12 > 0:36:14You want the shallots in the mushrooms?
0:36:14 > 0:36:17Yes, please. And the parsley.
0:36:17 > 0:36:20Good team, you two.
0:36:20 > 0:36:21Should get a place together.
0:36:23 > 0:36:26Not a house, I mean a business.
0:36:26 > 0:36:28No, thank you.
0:36:28 > 0:36:31Remember who's holding the knife.
0:36:31 > 0:36:34Right, I'll finish off that with chocolate. OK, yeah.
0:36:34 > 0:36:37I need to roast a little bit more.
0:36:37 > 0:36:39Touch more colour in here.
0:36:39 > 0:36:40You carry on with that.
0:36:42 > 0:36:46I like that. There you go. Right, we're ready. Let's plate.
0:36:46 > 0:36:47Let's go for it.
0:36:47 > 0:36:49How dark is that chocolate that you're using?
0:36:49 > 0:36:51How dark is the chocolate, James?
0:36:51 > 0:36:54It's dark. It's dark.
0:36:54 > 0:36:57It is not milk or white chocolate, that's for sure.
0:36:57 > 0:37:01It is not the same thing. Just put this on a plate. Need a spoon.
0:37:01 > 0:37:04With something like venison, and especially with the loin, it's
0:37:04 > 0:37:07very important to rest it for almost as long as you cook it, isn't it?
0:37:07 > 0:37:11Yes, correct. Just to... Yeah, because you make it much more tender.
0:37:11 > 0:37:15Spoon? The best part of the rehearsal was rehearsing tasting this dish.
0:37:15 > 0:37:18You liked that? Yeah. We're going to taste it for real now.
0:37:18 > 0:37:22So, nice, slow, it has been cooked slowly so it should be very tender.
0:37:22 > 0:37:239And on top that, rest it.
0:37:23 > 0:37:27How about some kind of souffle starter with this?
0:37:27 > 0:37:31It's got ten seconds left. Ten seconds, it's perfect! Come on!
0:37:31 > 0:37:32JAMES LAUGHS
0:37:32 > 0:37:36Souffle starter, one spoon. Let's plate this up as fast as possible.
0:37:36 > 0:37:41Yeah. You want your souffle. So... Bit of mushroom there and there.
0:37:41 > 0:37:44That's your timer on the oven. OK. Do you want me to get it out?
0:37:44 > 0:37:46No, I'll leave it in there a little bit.
0:37:46 > 0:37:49What do you mean, "Leave it in there a little bit?!" What do you mean,
0:37:49 > 0:37:52"Leave it in there a little bit?!" James, what are you doing?!
0:37:52 > 0:37:54I'm doing your sauce!
0:37:56 > 0:38:00Right. OK. We need to grate some chocolate. Have you done it?
0:38:00 > 0:38:04Yeah, I've done it, Chef, it's in there. OK. Hurry up! Don't worry.
0:38:04 > 0:38:05GUESTS LAUGH
0:38:05 > 0:38:09Yes, Chris, sorry about your souffle. Don't worry, just carry on.
0:38:09 > 0:38:13A little bit more at the top. Sorry, Delia! Do it.
0:38:13 > 0:38:15So, remind us what that is again.
0:38:15 > 0:38:19That's roasted loin of venison, salsify, Brussels sprouts
0:38:19 > 0:38:21and a chocolate sauce with some...
0:38:21 > 0:38:24While you look at that, I'm going to go sort out this. Check that out.
0:38:24 > 0:38:25Yeah.
0:38:28 > 0:38:30CHRIS: Brilliant.
0:38:30 > 0:38:35Right. Dive over there. Hup! Chris, try that. OK, Monsieur.
0:38:35 > 0:38:39Merci beaucoup. Thank you so much. Here we go. And voila.
0:38:39 > 0:38:43And we do have souffle. Is it risen? Yeah.
0:38:43 > 0:38:45Oh, it's "ris", everyone, it's "ris"!
0:38:45 > 0:38:47This is not actually Chris's,
0:38:47 > 0:38:49we've actually got Gordon Ramsay in the back.
0:38:49 > 0:38:50GUESTS LAUGH
0:38:50 > 0:38:53Now, you'll want to try that first, yeah?
0:38:53 > 0:38:55Even better than rehearsal, that. Even better than rehearsal.
0:38:55 > 0:38:58Very, very good. Dive into that.
0:38:58 > 0:39:00That venison, you could use haunch with that?
0:39:00 > 0:39:02Pour the sauce into the hole.
0:39:02 > 0:39:04Er, yeah, but if it's not a big beast, yes.
0:39:04 > 0:39:07The haunch you'd cook that for a little bit longer.
0:39:07 > 0:39:09I think the secret of that is the pancetta, don't you think?
0:39:09 > 0:39:11It gives a lovely kind of... Keep the moisture,
0:39:11 > 0:39:14lovely flavour, and I like the crunchy part of the pancetta.
0:39:19 > 0:39:22If you've not cooked venison before, just try that recipe at home.
0:39:22 > 0:39:24It's time now for a culinary legend.
0:39:24 > 0:39:27Today, the Black Country is getting a visit from the one
0:39:27 > 0:39:29and only Keith Floyd.
0:39:29 > 0:39:31MUSIC: "Cowboy Time"
0:39:38 > 0:39:40'My producer is shortly going on a course on how to choose
0:39:40 > 0:39:42'music for television programmes.
0:39:42 > 0:39:46'I wish I'd sent him on one before we started making this modest little series.
0:39:46 > 0:39:48'For example, this particular piece is called Cowboy Time,
0:39:48 > 0:39:52'most appropriate for taking a narrow boat out to lunch.
0:39:52 > 0:39:53'Yee-haw!'
0:39:54 > 0:39:56I've racked my brains to create this dish,
0:39:56 > 0:39:59which somehow reflects the Black Country, at least as I've seen it.
0:39:59 > 0:40:02Quite a difficult task, but to make it even more difficult,
0:40:02 > 0:40:05of course, they've put me on a seven-foot-wide narrow boat.
0:40:05 > 0:40:08I mean, there's no room to manoeuvre here at all,
0:40:08 > 0:40:10and there's a huge crew of people all behind me.
0:40:10 > 0:40:13It's very, very difficult indeed. But I thought about it all,
0:40:13 > 0:40:15and I reckon the secret, for me at least, was beer,
0:40:15 > 0:40:18because the Black Country beer is terribly good,
0:40:18 > 0:40:20and I'm not a beer drinker, but up here, I've been swinging back
0:40:20 > 0:40:24a few different kinds of pints and enjoying them very much indeed.
0:40:24 > 0:40:28So, I thought I would cook some beef in some beer with some onions.
0:40:28 > 0:40:29Now, years ago, of course,
0:40:29 > 0:40:32this typical kind of barge dish would've been a long pot.
0:40:32 > 0:40:34It would've been filled with apples,
0:40:34 > 0:40:37that would've been covered with suet pastry, on top of that
0:40:37 > 0:40:42would've been meat, that would've been covered in suet pastry, on top of that would've been vegetables,
0:40:42 > 0:40:44that would've been covered with suet pastry.
0:40:44 > 0:40:47They'd have popped it on top of their coal burning stove all day
0:40:47 > 0:40:49while they chundered up and down the canal,
0:40:49 > 0:40:52and when they'd finished working, the whole thing was cooked,
0:40:52 > 0:40:56the vegetables, the meat and the pudding at the bottom. Anyway, I can't undertake that.
0:40:56 > 0:40:59I haven't got that kind of, well, experience, really.
0:40:59 > 0:41:03So, all I'm going to do is fry some little pieces of meat here,
0:41:03 > 0:41:07some stewing steak cut in nice little collops.
0:41:07 > 0:41:11That's a good Midlands sort of word, collops of steak. OK.
0:41:11 > 0:41:17Get those quite nicely brown, and then, now that they are brown,
0:41:17 > 0:41:19we shall transfer them into this other dish,
0:41:19 > 0:41:23which has got some good onions sizzling away in the bottom.
0:41:23 > 0:41:26There's a delicious smell in this little narrow boat.
0:41:26 > 0:41:29You mustn't call these things barges, by the way.
0:41:29 > 0:41:33Captains of narrow boats get very upset if you call them barges.
0:41:33 > 0:41:37You pop that in like that, then...
0:41:37 > 0:41:39a drop of excellent mild ale,
0:41:39 > 0:41:44turn up the gas to maximum, a drop of mild ale in there like that.
0:41:45 > 0:41:51Then a little tiny bit of tomato puree. Stew that round.
0:41:53 > 0:41:57A few good English herbs, a sprig of parsley, a little bit of thyme
0:41:57 > 0:41:59and a little bit of sage.
0:42:00 > 0:42:07They go in there and bubble away for, oh, 20 minutes or so.
0:42:07 > 0:42:14When that's reduced, you then add some excellent dark meat stock. OK?
0:42:14 > 0:42:17Then you cover the whole lid, let it simmer,
0:42:17 > 0:42:19but that altogether will probably take about two hours.
0:42:19 > 0:42:22So, you go out, look at the lovely countryside,
0:42:22 > 0:42:25see the salmon leap, the kingfishers darting up and down,
0:42:25 > 0:42:28and the fisherman pulling out crayfish and lobsters
0:42:28 > 0:42:30and stuff like that, and the herons flapping,
0:42:30 > 0:42:34and look at the wonderful sights you can see, and when you return,
0:42:34 > 0:42:37fresh from this wonderful experience, my dish will be ready.
0:42:41 > 0:42:44# The gas was on in the institute
0:42:44 > 0:42:46# The flare was up in the gym
0:42:46 > 0:42:49# A man was running a mineral line
0:42:49 > 0:42:52# A lass was singing a hymn
0:42:52 > 0:42:55# When Captain Webb, the Dawley man
0:42:55 > 0:42:58# Captain Webb from Dawley
0:42:58 > 0:43:01# Came swimming along the old canal
0:43:01 > 0:43:03# That carried the bricks to Lawley
0:43:06 > 0:43:08# Swimming along, swimming along
0:43:08 > 0:43:11# Swimming along from Severn
0:43:11 > 0:43:14# And paying a call at Dawley Bank
0:43:14 > 0:43:16# While swimming along to heaven. #
0:43:21 > 0:43:23Mm!
0:43:24 > 0:43:27You know, a terribly good thing about the Black Country is
0:43:27 > 0:43:28the availability of toffee apples.
0:43:28 > 0:43:31Anyway, I hope you enjoyed the leaping salmon,
0:43:31 > 0:43:34the kingfishers and stuff like that. While you've been away,
0:43:34 > 0:43:38I've been very busy. Richard, come and have a little look.
0:43:38 > 0:43:41I fried away my black pudding and my little beetroots, OK,
0:43:41 > 0:43:43so they're succulent and ready now,
0:43:43 > 0:43:47and lift up a little tiny bit to pop into my beef,
0:43:47 > 0:43:51which has been simmering in the beer and the stock and my thyme,
0:43:51 > 0:43:54bay leaf, parsley and sage.
0:43:54 > 0:43:59Now, while you were out there looking at all those things, my producer
0:43:59 > 0:44:02nipped off the barge... Sorry, the longboat, narrow boat,
0:44:02 > 0:44:05for a few seconds, Vikings as we are,
0:44:05 > 0:44:07and nearly bought a Staffordshire Terrier,
0:44:07 > 0:44:10and while he was doing that he explained what I was cooking.
0:44:10 > 0:44:12They said, "That sounds very good."
0:44:12 > 0:44:15As a matter of fact, I'm very proud of this little dish.
0:44:15 > 0:44:17We now have to finish it off very slightly.
0:44:18 > 0:44:19Now, I have to put...
0:44:21 > 0:44:24..the beetroot and the black pudding into the sauce there.
0:44:27 > 0:44:28OK.
0:44:30 > 0:44:33Turn the gas up to maximum for a second just
0:44:33 > 0:44:36so they can absorb their individual flavours.
0:44:36 > 0:44:39Witness, my dear Watson, Richard, as I call you normally, witness
0:44:39 > 0:44:40the interesting colours in here.
0:44:41 > 0:44:45Can we see the purple and the beef and the black?
0:44:45 > 0:44:47That is my Black Country dish...
0:44:47 > 0:44:48I think.
0:44:48 > 0:44:52The only way to test anything like this is to ask a knowledgeable
0:44:52 > 0:44:53man from the region to try it.
0:44:54 > 0:44:58And how we get out of the sequence to get the captain to taste this,
0:44:58 > 0:45:00I'm not quite sure but while you think how to do that,
0:45:00 > 0:45:05I am going to pick this up, tip it into my lovely white dish
0:45:05 > 0:45:10because I always like food to be the star of the whole thing.
0:45:10 > 0:45:14Pop it into my dish like that - a delightful arrangement of colours...
0:45:16 > 0:45:17..and flavours.
0:45:19 > 0:45:20A few chives on the top.
0:45:25 > 0:45:28And that, I think, sort of sums it up.
0:45:28 > 0:45:32Beef simmered in beer, beetroot, the kind of thing that grows
0:45:32 > 0:45:35out of lovely, sooty black oil and the black pudding.
0:45:37 > 0:45:40Before you reach for your pens, of course I meant black soil,
0:45:40 > 0:45:43not oil but I do get carried away by it all.
0:45:43 > 0:45:45But not as much as my producer who after seeing
0:45:45 > 0:45:48this Staffordshire bull terrier, who will be here in a moment,
0:45:48 > 0:45:50immediately stopped the shoot and tried to buy it.
0:45:50 > 0:45:52When none of us would lend him
0:45:52 > 0:45:55the money, he spent the rest of the day singing Old Shep.
0:45:55 > 0:45:56It was really tedious.
0:45:56 > 0:45:57FAINT SINGING
0:46:00 > 0:46:02One very small step for a person.
0:46:06 > 0:46:07I'm incredibly proud of my dish.
0:46:07 > 0:46:09I hope you're not too busy pulling your boat in.
0:46:11 > 0:46:13I won't be a second. Right.
0:46:16 > 0:46:19You know, they do get me doing some very silly things on this programme.
0:46:19 > 0:46:22It's not easy cooking on a narrow boat.
0:46:22 > 0:46:25A couple of knives and forks and he's now probably going to tell me
0:46:25 > 0:46:27he's a vegetarian or something really strange like that.
0:46:27 > 0:46:29Not quite. Excellent.
0:46:29 > 0:46:32Beef stewed in beer with beetroot and black pudding.
0:46:32 > 0:46:36My interpretation of what could be a dish of this area.
0:46:36 > 0:46:39Love you to try it. It's got all the makings, hasn't it? I think so.
0:46:39 > 0:46:44You must tell me precisely what you honestly think.
0:46:50 > 0:46:52Very nice.
0:46:54 > 0:46:58Yeah. Want a bit more? Yeah, bit of black pudding.
0:47:00 > 0:47:03So what do you cook on the boat most of the time?
0:47:04 > 0:47:06We are near enough vegetarians.
0:47:06 > 0:47:10My wife does lots of things with beans and things like that.
0:47:10 > 0:47:13We don't eat much meat, mainly because we can't afford it,
0:47:13 > 0:47:14I suppose.
0:47:14 > 0:47:17If somebody said tomorrow, "Don't have any meat." It wouldn't worry me.
0:47:17 > 0:47:20Wouldn't worry you. This is very nice, this is.
0:47:21 > 0:47:23I have no views about it, really.
0:47:26 > 0:47:31Lonely living on a boat? Not really. Can be.
0:47:33 > 0:47:35It's not like in the old days when there was hundreds
0:47:35 > 0:47:37and hundreds of people on boats.
0:47:37 > 0:47:41There was all the things, shops and that catering for the boat people.
0:47:42 > 0:47:45But now you haven't got that sort of support.
0:47:45 > 0:47:48People think you're a bit of an oddity anyway.
0:47:48 > 0:47:49But you can live with that.
0:47:49 > 0:47:51It's better than living in a council house.
0:47:56 > 0:47:59I could sit down and eat this. Definitely. You go ahead.
0:47:59 > 0:48:03You go ahead. I think with that I shall leave you. Thank you very much.
0:48:03 > 0:48:05Thank you for the wonderful ride. Much obliged.
0:48:05 > 0:48:07Take care of that little baby. Right.
0:48:10 > 0:48:11She's fast asleep...
0:48:14 > 0:48:15..I hope.
0:48:31 > 0:48:34No sooner have the planners, under the banner of progress,
0:48:34 > 0:48:37of course, razed the place to the ground, then up pops somebody,
0:48:37 > 0:48:40thank goodness, who realised that people are actually
0:48:40 > 0:48:42interested in the way we used to live
0:48:42 > 0:48:45and sets about recreating a bit of the Black Country -
0:48:45 > 0:48:48to wit, the Black Country Museum where crocodiles of children
0:48:48 > 0:48:51and Japanese tourists alike can discover the lifestyle
0:48:51 > 0:48:53and architecture of yesteryear.
0:48:56 > 0:48:59Yesterday when I arrived here, I parked the Bentley
0:48:59 > 0:49:01on the forecourt of this pub in the middle of the industrial estate.
0:49:01 > 0:49:04Walked into the pub, bought a packet of Park Drive,
0:49:04 > 0:49:07had a large Scotch, looked around and leant against the bar like you do.
0:49:07 > 0:49:09Mitchells and Butlers and Mansells all over the place
0:49:09 > 0:49:12and all these blokes were looking at me and they said, "Hello, Floydie.
0:49:12 > 0:49:15"You going to be doing some groaty dick, then?"
0:49:15 > 0:49:18And I thought, "What on earth is groaty dick?" Well, I have to explain
0:49:18 > 0:49:21that this is a programme about food so I do little researches.
0:49:21 > 0:49:25I don't do it, people do and I end up by meeting people like Joan who
0:49:25 > 0:49:27knows all about groaty dick.
0:49:27 > 0:49:31Because here in the Midlands, like in Yorkshire where there is pudding,
0:49:31 > 0:49:34Lancashire where there is a hotpot, here there is groaty dick.
0:49:34 > 0:49:39What on earth is groaty dick? Well, it's...a nice nourishing meal.
0:49:39 > 0:49:42It's cheap. You get the groats, there they are.
0:49:42 > 0:49:44They're like the husks of the oats.
0:49:44 > 0:49:46It looks like birdseed. Yes, it does.
0:49:46 > 0:49:48You get it from a pet shop anyway.
0:49:48 > 0:49:52So you see what type of pudding it's going to be.
0:49:52 > 0:49:55But it is a very filling pudding where you put your meat
0:49:55 > 0:50:00and leeks and stock and you've got a nice meal,
0:50:00 > 0:50:03for the children or for anyone really.
0:50:03 > 0:50:06You say for the children but the children are all now in Pizza Land
0:50:06 > 0:50:09and Wimpy burgers. They won't eat stuff like that. They do.
0:50:09 > 0:50:11You still get children that do eat that.
0:50:11 > 0:50:15My own daughter, you've seen her, she'll eat it. Tasty.
0:50:17 > 0:50:20And when we have Bonfire Night,
0:50:20 > 0:50:25especially down the Black Country Museum we have groaty pudding
0:50:25 > 0:50:28and it's amazing the youngsters that will try it.
0:50:28 > 0:50:30Doesn't look very appetising.
0:50:30 > 0:50:36But they will try it. So it is a dish that most people will eat.
0:50:36 > 0:50:37I think that's wonderful.
0:50:37 > 0:50:40But what could be better on Bonfire Night, rather than a few flat
0:50:40 > 0:50:43hamburgers, that people down in the succulent south where I live,
0:50:43 > 0:50:45frozen horrible hamburgers
0:50:45 > 0:50:48they chuck on their little gas barbecues?
0:50:48 > 0:50:51You are actually stewing one of these things for the people to eat.
0:50:51 > 0:50:54Let off a few Whoppers and get stuck in which I must do right now.
0:50:54 > 0:50:57If you'll excuse me, Richard. He's my cameraman. Yes.
0:50:57 > 0:50:59He will now do what we call a tour of the ingredients.
0:50:59 > 0:51:02And starting from your right to left, Richard, we have some meat.
0:51:02 > 0:51:05And here the important thing is just a few ounces.
0:51:05 > 0:51:11Slightly fatty, cheap stewing beef. OK. Some leeks. Very good leeks.
0:51:11 > 0:51:14Some onions, and of course the imperial groats,
0:51:14 > 0:51:17one of the oldest seeds known to man, I might add,
0:51:17 > 0:51:19and bought as birdseed here in the Midlands.
0:51:19 > 0:51:21In the soft Somerset slopes where I live
0:51:21 > 0:51:24I walked into the health food shops and say, "May I have some groats,
0:51:24 > 0:51:26"please?" They'd direct me to the seeds merchant next door.
0:51:26 > 0:51:29Strange, isn't it? Anyway, we need to chop up an onion.
0:51:29 > 0:51:31First time I've been back on the road for a few weeks
0:51:31 > 0:51:33so I'll probably cut my fingers.
0:51:33 > 0:51:36You see, that's OK.
0:51:36 > 0:51:38Sort of chopped like that.
0:51:38 > 0:51:40One of the other important things for this dish
0:51:40 > 0:51:43and all thrifty housewives and real cooks will know
0:51:43 > 0:51:45the importance of maintaining stock in your kitchen.
0:51:45 > 0:51:47A bit of chicken or whatever after it's been used.
0:51:47 > 0:51:50Boil the bones, have some stock. So we do need some stock.
0:51:50 > 0:51:51We've got beef stock here.
0:51:51 > 0:51:57Very simply, then, we put the meat into this earthenware pot, like that.
0:51:57 > 0:52:02Raw, no pre-frying. No nothing like that. Then we add our leeks.
0:52:02 > 0:52:05And I'm not going to give you quantities for this kind of dish
0:52:05 > 0:52:08because all the quantities depend on the size of the pot. OK.
0:52:08 > 0:52:10And how much money you've got.
0:52:10 > 0:52:13It's going to be great fun down in the south when... Onions.
0:52:13 > 0:52:17And the onions, thank you. Good job we've got an expert amongst us.
0:52:17 > 0:52:19And they do throw me into these things, you see.
0:52:19 > 0:52:21I have to talk authoritatively, passionately
0:52:21 > 0:52:25and intelligently about groaty pudding for three minutes
0:52:25 > 0:52:28never having seen it, tasted it or known of its existence before this very moment.
0:52:28 > 0:52:32Bit of salt and pepper at this stage, perhaps. That's right.
0:52:32 > 0:52:35Beware those wizards of you who might cheat and use a chicken
0:52:35 > 0:52:39or beef stock cube, they are quite salty, so put less salt in.
0:52:39 > 0:52:42Right, then our groats in next? That's right.
0:52:42 > 0:52:44And the stock in at the last minute.
0:52:46 > 0:52:47Like that.
0:52:47 > 0:52:49Now, don't put this out on your bird tray those of you who
0:52:49 > 0:52:53live down in that part of the world. This is real food.
0:52:53 > 0:52:54Pop that in.
0:52:56 > 0:52:58Actually this pouring...
0:52:58 > 0:53:01It always does something strange to me when you pour liquid.
0:53:01 > 0:53:02Do you know what it does to me?
0:53:02 > 0:53:07It makes me feel that we should reach for the old jug of the ale here
0:53:07 > 0:53:09because ale is what life is all about up here.
0:53:09 > 0:53:10That's right.
0:53:10 > 0:53:15Now then, cheers to you for explaining everything about that.
0:53:15 > 0:53:16This has now got to go in the oven.
0:53:19 > 0:53:21If I had a lid, I'd put a lid on it. Do I need a lid?
0:53:21 > 0:53:25Take the spoon and... Stir it all in. Yes, if you will. That's it.
0:53:25 > 0:53:29They said it was only French women that treated me like this but...
0:53:29 > 0:53:32There we are. We stir that all in.
0:53:32 > 0:53:35This is a dish that a child could make, for heaven's sake.
0:53:35 > 0:53:41I can do it. Over there. Excellent. Lid on. Pop it in the oven.
0:53:41 > 0:53:44And then it goes into the oven down here.
0:53:47 > 0:53:50That's it.
0:53:50 > 0:53:53The oven for you technocrats is set at quite a medium low temperature.
0:53:53 > 0:53:58150. How long? About 16 hours. I beg your pardon? 16 hours.
0:53:58 > 0:54:0216 hours! Well, look, I tell you what.
0:54:02 > 0:54:04We're going to go and do some pigeon fancying,
0:54:04 > 0:54:10a bit of dog fighting, all the usual traditional Black Country pursuits.
0:54:10 > 0:54:13It's cock fighting, not dog fighting. Cock fighting.
0:54:13 > 0:54:16A bit of cock fighting if that's all the same to you and
0:54:16 > 0:54:19we'll be back in about 16 hours.
0:54:19 > 0:54:20OK? OK.
0:54:37 > 0:54:40We've got the cat out. Yes. Won't come back in, will it?
0:54:40 > 0:54:43Done the dustbin? It's quite late. It is.
0:54:43 > 0:54:47No more television and actually it's true we have watched these little
0:54:47 > 0:54:48hours tick by.
0:54:48 > 0:54:50What have we been playing? We have been playing
0:54:50 > 0:54:53Trivial Pursuit, Snap, things like that.
0:54:53 > 0:54:55But it's ready. Shall we take it out? Yes.
0:55:00 > 0:55:04This is, I hope, not love's labours lost, but love's labours won.
0:55:04 > 0:55:07Oh, my goodness! That is terrific. That is beautiful.
0:55:07 > 0:55:11Look at that! Richard, have you got a proper good close-up of that!
0:55:11 > 0:55:13Let me give you some, my darling.
0:55:14 > 0:55:17Look at that. The juice has all soaked into the groats.
0:55:17 > 0:55:19The groats have inflated.
0:55:19 > 0:55:24The meat is shredded. Thank you. And all joined together.
0:55:24 > 0:55:28And you were saying - that's a terrible thing to say on television -
0:55:28 > 0:55:31but she did tell me, you know, in the olden days,
0:55:31 > 0:55:34they'd cook this so thick, let it get cold
0:55:34 > 0:55:35and then cut it like a cake,
0:55:35 > 0:55:38and before he went off to make his shackles and his ball bearings
0:55:38 > 0:55:41and stuff like that, the husband, the man,
0:55:41 > 0:55:45would take a slice of this, a bit like a vegetarian nut bar these days,
0:55:45 > 0:55:49in his satchel, or old gas mask case, usually, to work and munch on it.
0:55:49 > 0:55:52That's true, isn't it? Yes. Yes, very true.
0:55:52 > 0:55:56And you'd have a piece of bread, you know, if it was...
0:55:56 > 0:55:59It's lovely, isn't it? Beautiful.
0:55:59 > 0:56:01It really is good. It is.
0:56:01 > 0:56:05I've just been reading the Express and Star,
0:56:05 > 0:56:08the Wolverhampton Express and Star, dated this day, when we are filming,
0:56:08 > 0:56:13this is a real programme, OK, this is 15th February 1988,
0:56:13 > 0:56:15you'll see it later, and it says here, look,
0:56:15 > 0:56:17"Plain truth of French cuisine.
0:56:17 > 0:56:21"The French are turning up their noses at frogs' legs and gimmicky food
0:56:21 > 0:56:25"in favour of traditional British dishes, according to a new survey.
0:56:25 > 0:56:28"The menus showed a return to old-fashioned dishes
0:56:28 > 0:56:32"such as boiled beef and carrots, steak, roasted joints, stews,
0:56:32 > 0:56:34"tripe and freshly cooked vegetables."
0:56:34 > 0:56:36We've hit another winner.
0:56:36 > 0:56:40We really have. There you are! Come on. This is the day, this is it.
0:56:40 > 0:56:42And we don't follow newspapers.
0:56:42 > 0:56:46They actually follow us, but we've hit it rich again. Yes, very true.
0:56:46 > 0:56:51Especially because of people like you. Absolutely! And it's bedtime.
0:56:51 > 0:56:53Yes.
0:56:55 > 0:56:56We're going to bed now.
0:57:01 > 0:57:04And there'll be more from the brilliant Keith Floyd next week.
0:57:04 > 0:57:07We're not cooking live in the studio today.
0:57:07 > 0:57:08Instead we're looking back at some great recipes
0:57:08 > 0:57:10from the Saturday Kitchen cookbook.
0:57:10 > 0:57:14Still to come on today's Best Bites, the mighty Atul Kochhar takes on
0:57:14 > 0:57:17the very competitive Bryn Williams in the omelette challenge today.
0:57:17 > 0:57:20Both chefs had previous times close to a minute,
0:57:20 > 0:57:22so there was room for improvement.
0:57:22 > 0:57:24Find out how they both get on a little later on.
0:57:24 > 0:57:28And the king of Far Eastern cooking, Ken Hom, stir-fries beef.
0:57:28 > 0:57:30He coats the fillet of beef in oyster sauce
0:57:30 > 0:57:34and serves it with a warm vegetable salad and a curry soy vinaigrette.
0:57:34 > 0:57:37And Amanda Redman faced her Food Heaven or Food Hell.
0:57:37 > 0:57:39Would she get her Food Heaven? Potatoes with an indulgent
0:57:39 > 0:57:43potato dauphinoise with a stuffed roast leg of lamb?
0:57:43 > 0:57:47Or would she get her dreaded Food Hell - broad beans?
0:57:47 > 0:57:49I had a broad bean puree with broad beans and mushroom ragout
0:57:49 > 0:57:51served with Dover sole lined up for Food Hell.
0:57:51 > 0:57:54But what did she eat? Find out at the end of today's show.
0:57:54 > 0:57:58It's time to go back to Stuart Gillies' first appearance on Saturday Kitchen.
0:57:58 > 0:57:59He aimed to please
0:57:59 > 0:58:02with what he described as the best cheesecake in the world.
0:58:02 > 0:58:05Great to have you on the show. Thank you, James. Hi.
0:58:05 > 0:58:07I'm looking forward to this dish,
0:58:07 > 0:58:10cos you say it's the greatest cheesecake in the world.
0:58:10 > 0:58:12Possibly, and two out of three's not bad, is it?
0:58:12 > 0:58:14Run through the recipe.
0:58:14 > 0:58:17OK, so, for the vanilla cheesecake with gingerbread,
0:58:17 > 0:58:18we've got double cream,
0:58:18 > 0:58:23cream cheese, creme fraiche, sugar,
0:58:23 > 0:58:26strawberries here, the last of the English strawberries,
0:58:26 > 0:58:28balsamic vinegar, sugar and gingerbread.
0:58:28 > 0:58:32And a bit of vanilla there as well. Lovely, fire away.
0:58:32 > 0:58:37So the dairy, all the cream, the Philadelphia...
0:58:37 > 0:58:40A low-fat dish, this(!) Exactly!
0:58:40 > 0:58:43This is the sort of food that makes you feel good about yourself.
0:58:43 > 0:58:46It doesn't actually do you that much good.
0:58:46 > 0:58:48But there's different ways of making cheesecakes.
0:58:48 > 0:58:50It's one of the oldest dishes there is.
0:58:50 > 0:58:53I believe it was served at the first Olympics, there's rumours.
0:58:53 > 0:58:55That's right, I've heard that.
0:58:55 > 0:58:59It's a very classic fish, but some people say cheesecake should be set.
0:58:59 > 0:59:00That's probably the European style,
0:59:00 > 0:59:03and then others say it needs to be baked, which is the American style.
0:59:03 > 0:59:07Everyone thinks theirs is the best, because everyone makes a cheesecake,
0:59:07 > 0:59:10and baked is best, set in the fridge is best... We'll see.
0:59:10 > 0:59:14I think this is the best. We'll see today. This is my day off.
0:59:14 > 0:59:18I get to chop onions and whisk things! Meanwhile,
0:59:18 > 0:59:20I'll prepare the strawberries.
0:59:20 > 0:59:23These strawberries we're just going to trim with a small knife.
0:59:23 > 0:59:25Tell us about the Boxwood,
0:59:25 > 0:59:27because it's not just that you're working on at the moment.
0:59:27 > 0:59:30Is it a new one in Amsterdam or something like that?
0:59:30 > 0:59:33You're going to open a restaurant in Amsterdam?
0:59:33 > 0:59:36And did I hear something about Heathrow Airport?
0:59:36 > 0:59:40So, yeah, Amsterdam opens next year. A similar concept to Boxwood.
0:59:40 > 0:59:44And then Terminal Five, they've signed a deal with Gordon
0:59:44 > 0:59:47to open a restaurant there, which will be the first high-quality.
0:59:47 > 0:59:52You sound like Gordon Ramsay when you speak. No, I don't!
0:59:52 > 0:59:53Well, not that bit!
0:59:53 > 1:00:00How does the food differ at the Boxwood to, say, at Ramsay's place?
1:00:00 > 1:00:02It's very busy, your place, isn't it?
1:00:02 > 1:00:05Yes, and we have more regulars than anywhere else in the group,
1:00:05 > 1:00:09pretty much because we keep it very seasonal and very light,
1:00:09 > 1:00:12so people can come a couple of times a week and not be overloaded.
1:00:12 > 1:00:15They can come, they can have a different dish every time they come,
1:00:15 > 1:00:18because we do daily specials which is based on market produce,
1:00:18 > 1:00:23so we go to the market twice a week, James, bring stuff back, cook it,
1:00:23 > 1:00:26see what it will balance out with... Lovely. ..with our other dishes
1:00:26 > 1:00:28and we just create seasonal dishes.
1:00:28 > 1:00:31Now, this is your dish, so do I put the vanilla in there?
1:00:31 > 1:00:34The vanilla pod you split, straight in, keep whisking.
1:00:34 > 1:00:35The strawberries we've trimmed there.
1:00:35 > 1:00:40This is just the seeds you're using. The vanilla pod you could use for, what, vanilla sugar?
1:00:40 > 1:00:42Yeah, you can put it in sugar to flavour sugar
1:00:42 > 1:00:43or else put in olive oil.
1:00:43 > 1:00:47It's great in olive oil and it gives you a lovely taste of vanilla,
1:00:47 > 1:00:50which is great on fish or salad. A really nice touch.
1:00:50 > 1:00:52How do you know how much vanilla to put in?
1:00:52 > 1:00:57For this recipe, we're using two pods. That mixture's done.
1:00:57 > 1:01:01You see how quick it comes together? So, this we put into a piping bag,
1:01:01 > 1:01:06like so - we use two vanilla pods for this one
1:01:06 > 1:01:09and you balance it out on the strength of vanilla.
1:01:09 > 1:01:10You need to buy good vanilla pods.
1:01:10 > 1:01:14Always use vanilla pods over vanilla essence or anything like that.
1:01:14 > 1:01:18I don't think there's any comparison. Bourbon vanilla's the best, from Madagascar.
1:01:18 > 1:01:21It's the chunkier pods, that's what you're looking for.
1:01:21 > 1:01:24Yeah, they're really quite fat, the pods.
1:01:24 > 1:01:27You need to bend them, don't you? Yeah, the grains are in there.
1:01:27 > 1:01:30So, a piping bag with the mixture inside. OK.
1:01:30 > 1:01:34The cheesecake, we're just going to pipe very simply into these moulds.
1:01:34 > 1:01:37Two rings there, stainless steel rings, easily available,
1:01:37 > 1:01:39on a silicon paper.
1:01:39 > 1:01:41When we pipe this into the ring,
1:01:41 > 1:01:46we keep the end of the bag inside so we don't get any air in there.
1:01:46 > 1:01:48It pushes the air up around the sides
1:01:48 > 1:01:50and you end up with a lovely smooth finish.
1:01:50 > 1:01:52People could spoon it in, but they'd have to press it down well.
1:01:52 > 1:01:55You could spoon it in with a teaspoon, and just keep pressing it.
1:01:55 > 1:01:59And you get a little bit over the top like that. Did you oil the moulds?
1:01:59 > 1:02:02No, you don't need to. Oh, wow. Excuse me, James.
1:02:02 > 1:02:05No, you don't need to, because it's a cold mix,
1:02:05 > 1:02:08as it sets in the fridge, it's just going to drop out at the end.
1:02:08 > 1:02:10You'll see how it drops out, how gently, when we turn them out.
1:02:10 > 1:02:12How long do we need to set that in the fridge for?
1:02:12 > 1:02:14This needs to set about an hour.
1:02:14 > 1:02:16So that can go there.
1:02:18 > 1:02:20There you go. Right, good.
1:02:20 > 1:02:24So take the other two out. I won't taste it. I'll taste it at the end.
1:02:24 > 1:02:27Now, this has been just left out.
1:02:27 > 1:02:29It's quite firm. It's like dry bread.
1:02:29 > 1:02:33Drop it straight in there. On goes the top there.
1:02:33 > 1:02:36Until that blends into a powder for me.
1:02:36 > 1:02:38I'll heat up the pan.
1:02:38 > 1:02:41But this is as opposed to setting it on the base.
1:02:41 > 1:02:44Yeah, rather than making a crunchy base,
1:02:44 > 1:02:47you're going to put the base on at the end of the cheesecake,
1:02:47 > 1:02:51which makes a much softer finish. So the sugar goes on the strawberries.
1:02:51 > 1:02:55Just toss those together, like so.
1:02:55 > 1:02:58Crumbs are ready, they can go into that bowl, please, James. No problem.
1:02:58 > 1:03:01You see how quickly they blend up to a fine powder.
1:03:01 > 1:03:03When it's dry, yeah, lovely.
1:03:03 > 1:03:05So the cheesecake...
1:03:06 > 1:03:08Lovely.
1:03:08 > 1:03:10You take each end of the cheesecake,
1:03:10 > 1:03:12dip it straight into the crumbs.
1:03:12 > 1:03:14This creates your base.
1:03:14 > 1:03:16MURMURS OF APPROVAL You see!
1:03:16 > 1:03:21See all you doubters out there! "He's got no base! It's rubbish!"
1:03:21 > 1:03:23He's forgotten the base! So that goes in like that.
1:03:23 > 1:03:26Do you have a plate, please, James? There you go.
1:03:26 > 1:03:27Right, how do you get it out?
1:03:27 > 1:03:30You just hold this in your hands. You've got to be a warm person.
1:03:32 > 1:03:34Warm hands, it helps.
1:03:34 > 1:03:36What are you looking at me for?!
1:03:36 > 1:03:38Just hold it in your hands, about 30 seconds to a minute,
1:03:38 > 1:03:41and that heat alone is enough to release it.
1:03:41 > 1:03:45But if people can't get these metal rings, you can use a drainpipe.
1:03:45 > 1:03:48I've used drainpipes in the past. Or a plastic drinking bottle.
1:03:48 > 1:03:51Don't go home and cut the bottom off your drainpipe at home.
1:03:51 > 1:03:54It's not a good idea. So once it's just started to loosen...
1:03:55 > 1:03:58A little bit more! Ah!
1:04:00 > 1:04:03Get out! It just starts to loosen. You can see it start to drop.
1:04:03 > 1:04:05Very neat.
1:04:05 > 1:04:07Nice and slow. You've got plenty of time.
1:04:08 > 1:04:10Simple as that. Lovely.
1:04:12 > 1:04:14Easy as that. OK, strawberries.
1:04:14 > 1:04:16A little bit of the powder on the plate.
1:04:16 > 1:04:20And the strawberries, straight in the pan, very hot pan,
1:04:20 > 1:04:22strawberries straight in.
1:04:22 > 1:04:24And the balsamic that you use, are you using...
1:04:24 > 1:04:27Balsamic's an age thing, isn't it?
1:04:27 > 1:04:32It is, yeah, we use an aged balsamic, three years old, actually.
1:04:32 > 1:04:33Just get this up high.
1:04:33 > 1:04:36Turn it up, that one. Thank you, James. Technology!
1:04:37 > 1:04:41Normally we have young cooks to do this one. That's on a high heat.
1:04:41 > 1:04:44That pan is just dry, is it? Sorry?
1:04:44 > 1:04:47Pan was dry, just strawberries and sugar, very quick,
1:04:47 > 1:04:49and all you do is caramelise the outside of the strawberries
1:04:49 > 1:04:53so they give this beautiful shine and a slightly roast flavour.
1:04:53 > 1:04:56And the balsamic, you just drizzle in, like so.
1:04:57 > 1:05:00And that gets up all the colour
1:05:00 > 1:05:05and the flavour from the bottom of the pan. So that's it.
1:05:05 > 1:05:07Just pop that on the side? Just like that.
1:05:07 > 1:05:12So that comes straight out of the pan, strawberries are hot, glazed.
1:05:14 > 1:05:18The moment of anticipation. On there, like so.
1:05:19 > 1:05:22Stuart, remind us what that is again.
1:05:22 > 1:05:24It's a vanilla and gingerbread cheesecake
1:05:24 > 1:05:26with balsamic roasted strawberries.
1:05:26 > 1:05:27Smells divine.
1:05:32 > 1:05:36OK, Stuart, follow me. This is where I get to taste it first.
1:05:38 > 1:05:39Go on, then, you dive in.
1:05:39 > 1:05:41Smells fantastic.
1:05:41 > 1:05:43It smells divine.
1:05:43 > 1:05:46You eat it. No, you have a taste.
1:05:46 > 1:05:49I'll wait till it comes back, if it's going to get back to me.
1:05:49 > 1:05:50If I send it back.
1:05:54 > 1:05:58That's all you're getting! Pass it down. No, bring it back!
1:05:58 > 1:06:01This is your Food Heaven now, is it? Is that good?
1:06:01 > 1:06:05Yes, you didn't get to taste it. That is gorgeous.
1:06:05 > 1:06:08The strawberries go with it so well. And the gingerbread.
1:06:08 > 1:06:11Yeah! Go on. Hurry up!
1:06:11 > 1:06:14I want to taste it.
1:06:14 > 1:06:16It smells divine.
1:06:16 > 1:06:18Even if you don't like gingerbread,
1:06:18 > 1:06:22the flavour completely changes with that dish. Yeah, it does.
1:06:27 > 1:06:29Now, that's the perfect autumn pud.
1:06:29 > 1:06:32Atul Kochhar and Bryn Williams are no strangers to the heat
1:06:32 > 1:06:34of a professional kitchen, but with previous times
1:06:34 > 1:06:39still needing improving, they both needed to crack on. Take a look at this.
1:06:39 > 1:06:40Right, let's get down to business.
1:06:40 > 1:06:42All the chefs that come on the show battle it out
1:06:42 > 1:06:45to test how fast they can make a three-egg omelette.
1:06:45 > 1:06:48They say it's not competitive. They're prepping it up already.
1:06:48 > 1:06:53Bryn and Atul, have you been practising? Yes. No. He has!
1:06:53 > 1:06:56I saw him before! They're quite close on our board here.
1:06:56 > 1:07:00Bryn, 57 seconds. Five seconds behind Atul.
1:07:00 > 1:07:03Last time I had a disaster. I need to improve on last time.
1:07:03 > 1:07:06Atul especially, you've had more goes at this than anyone.
1:07:06 > 1:07:10No, sorry, they are not enough, I need more. Who do you want to beat?
1:07:10 > 1:07:14Cyrus this time. I thought Cyrus. One step at a time.
1:07:14 > 1:07:17Four seconds quicker, do you think you can do that? I'll try my best.
1:07:17 > 1:07:20The amount of times you've been on, you should be on here now anyway.
1:07:20 > 1:07:22Quite a quick omelette record, 20 seconds.
1:07:22 > 1:07:25Choose what you like from the ingredients in front of you.
1:07:25 > 1:07:29Remember, this must be a three-egg folded omelette cooked as fast as you can.
1:07:29 > 1:07:31The time stops when the omelette hits the plate.
1:07:31 > 1:07:34It starts when I say so. You can use butter, cream, whatever you want.
1:07:34 > 1:07:36A three-egg folded omelette. Are you ready?
1:07:36 > 1:07:39Three... Look at him!
1:07:39 > 1:07:40Three, two, one, go!
1:07:43 > 1:07:44Now, this is the secret.
1:07:44 > 1:07:48They all get ahead at this point. Butter in the pan.
1:07:48 > 1:07:51Hot pan. There you go.
1:07:51 > 1:07:53Now it's close.
1:07:53 > 1:07:57They say that it's not competitive, you know.
1:07:58 > 1:08:00You speak to all the chefs that are helping out
1:08:00 > 1:08:03and they use up all the eggs in the restaurant, isn't that right?
1:08:03 > 1:08:05That's true.
1:08:05 > 1:08:06Yeah, he phoned me up last night
1:08:06 > 1:08:09and said, "Have you got any eggs left?" He'd ran out.
1:08:09 > 1:08:12I think he's caught you up.
1:08:12 > 1:08:14Atul was the last person who put the eggs in,
1:08:14 > 1:08:16but I think he's caught you up.
1:08:16 > 1:08:17Yes, he's definitely caught you up.
1:08:17 > 1:08:19We've got an omelette already in the pan here.
1:08:19 > 1:08:22Done! Done, on the plate.
1:08:22 > 1:08:26Practice makes perfect. Bryn might be ready for tomorrow afternoon.
1:08:26 > 1:08:30What I'm doing, all the people who got up late, you see...
1:08:30 > 1:08:33Yeah, well, last time you were on you undercooked it.
1:08:33 > 1:08:35That's all right. It's kind of a two-egg omelette
1:08:35 > 1:08:38because the rest of it's still in the pan.
1:08:38 > 1:08:41What does it taste like? Taste yours first.
1:08:43 > 1:08:46I'm sure Atul didn't put any salt in his. I didn't see him. I did!
1:08:46 > 1:08:50He did. You didn't put any black pepper in yours, did you?
1:08:50 > 1:08:52No. I don't like black pepper.
1:08:55 > 1:08:56Yeah, right!
1:08:56 > 1:09:01They're both going to be able to go on. But have you beaten your times?
1:09:01 > 1:09:04Bryn first. What was I on before? 57?
1:09:04 > 1:09:06Yeah. Do you think you've beaten it?
1:09:08 > 1:09:11Maybe. A couple of seconds, if I have.
1:09:11 > 1:09:15I can tell you... you have beaten it.
1:09:15 > 1:09:17Have I? Nice one.
1:09:17 > 1:09:20But have you beaten Atul's?
1:09:20 > 1:09:25Well, actually, you haven't, because you're exactly level at 52 seconds.
1:09:25 > 1:09:28Improving. There you go, improving.
1:09:28 > 1:09:30Well done. Atul, how quickly?
1:09:30 > 1:09:34I've definitely gone above Cyrus. I'm happy with that.
1:09:34 > 1:09:36Really?
1:09:36 > 1:09:40I can say, you're off that board.
1:09:40 > 1:09:43Have you beaten your mate Cyrus?
1:09:43 > 1:09:47You've beaten him. You've beaten this board as well.
1:09:47 > 1:09:51You are level with a group of five chefs right down here.
1:09:51 > 1:09:56Tom Aikens, there we go, right there at 40 seconds dead.
1:09:56 > 1:09:58I think that's pretty good.
1:09:58 > 1:10:01You're level with him. In good company.
1:10:06 > 1:10:08I've got to be honest, I tasted a lot worse.
1:10:08 > 1:10:12Now it's time for the ever-youthful and sometimes mystical Ken Hom,
1:10:12 > 1:10:14to introduce us to the breath of the wok.
1:10:14 > 1:10:17If you don't understand it, watch this.
1:10:17 > 1:10:21Welcome back, Ken. Thank you. Now, what are we cooking?
1:10:21 > 1:10:26We're cooking oyster beef, because I always want to show people...
1:10:26 > 1:10:30I know Freddie will love this. He likes anything with beef, probably.
1:10:30 > 1:10:31Yeah!
1:10:31 > 1:10:35But we have to make him eat his veg, so we're going to do a warm
1:10:35 > 1:10:38vegetable salad, so we can start prepping the cauliflower.
1:10:38 > 1:10:42I've done it a very different way.
1:10:42 > 1:10:45What we're going to do is just take, you know,
1:10:45 > 1:10:48beef fillet is really good because it's tender,
1:10:48 > 1:10:51it has very little fat in it, and the thing is,
1:10:51 > 1:10:56it's perfect for instant cooking, which is what I love.
1:10:56 > 1:11:00I think when you're buying meat, especially stir-fry like this,
1:11:00 > 1:11:07the better cut, more tender cut is better. And it's easy to cook.
1:11:07 > 1:11:10But you use a lot of chicken thighs, don't you, in Chinese food?
1:11:10 > 1:11:13We use lots of things. Don't you feather them? Is it called feathering?
1:11:13 > 1:11:18What's the one with cornflour? No, that's velveting. You're close.
1:11:18 > 1:11:19Near enough.
1:11:22 > 1:11:25It would still be done in a wok, though, wouldn't it, Ken? Absolutely.
1:11:25 > 1:11:27Kerching, kerching!
1:11:27 > 1:11:31We're just marinating this in a little bit of rice wine.
1:11:32 > 1:11:36This is a classic Chinese marinade, which is really important.
1:11:36 > 1:11:41This is how we infuse flavour into our meats before we stir-fry.
1:11:41 > 1:11:46We take and mix that, er, soy sauce with a little bit of rice wine,
1:11:46 > 1:11:48you can use dry sherry,
1:11:48 > 1:11:52and a little bit of toasted sesame oil,
1:11:52 > 1:11:55and remember sesame oil is used for flavouring,
1:11:55 > 1:11:58not for cooking, because it's too strong. I know these young chefs...
1:11:58 > 1:12:03Don't look at me, Ken. I'm catching you up, mate, now, don't look at me.
1:12:03 > 1:12:05No, I knew you were.
1:12:06 > 1:12:11I know I'm an old codger but you mustn't make fun of the old guys.
1:12:11 > 1:12:13James, do you not think Ken's a bit like Shane Warne,
1:12:13 > 1:12:17he's getting younger? He's definitely getting younger!
1:12:17 > 1:12:21I reckon there's 14 of them, I think they're on ice. There you go.
1:12:21 > 1:12:25Yeah, so we throw them in the hot water. All these veggies.
1:12:25 > 1:12:28They just get a new one every two years, I think that's what it is.
1:12:28 > 1:12:32I'll let you do those tomatoes.
1:12:32 > 1:12:37OK, and while that is blanching, we'll just cut some spring onions
1:12:37 > 1:12:39and we're ready.
1:12:39 > 1:12:43Now, out of all the chefs I meet - dare I say of different ages? -
1:12:43 > 1:12:47none are as busy as you. Not one, I don't think.
1:12:47 > 1:12:49I try to keep out of trouble.
1:12:49 > 1:12:52Because you've got the restaurants, you've got your food line,
1:12:52 > 1:12:56you've of course got your woks. Yes, of course. Kerching, kerching.
1:12:56 > 1:12:58We love our woks. Exactly!
1:12:58 > 1:13:03And as well as doing that, you find time to come back to the UK
1:13:03 > 1:13:05next year and do the marathon. Can you believe that?
1:13:05 > 1:13:10Well, it's for a good charity that I'm really passionate about
1:13:10 > 1:13:11and the thing is,
1:13:11 > 1:13:15if I can raise more money by actually sacrificing myself I'll do it.
1:13:15 > 1:13:17Sacrificing yourself!
1:13:17 > 1:13:20Have you run the marathon? No.
1:13:20 > 1:13:24What I am doing next year, I'm cycling from Athens to London. Wow.
1:13:24 > 1:13:28For my own AF Foundation and the Dallaglio Foundation.
1:13:28 > 1:13:31And your knees will be OK? Cycling I'm all right, it's no impact.
1:13:31 > 1:13:33It's the running I struggle with. Oh, it's running.
1:13:33 > 1:13:37Now, what a lot of people don't realise is how hot you really
1:13:37 > 1:13:40have to get the wok. Yeah. And people...
1:13:40 > 1:13:42"Is this hot enough?"
1:13:42 > 1:13:45It should be smoking like this because this is what gives
1:13:45 > 1:13:46what we call the breath of the wok,
1:13:46 > 1:13:51which is what gives it a fantastic flavour.
1:13:51 > 1:13:54And... Breath of the wok? Yes, the breath of the wok.
1:13:54 > 1:13:56That means the wok is breathing
1:13:56 > 1:14:00and this is what gives flavour to stir-fried food.
1:14:00 > 1:14:04What is that in Chinese? It's called wok hay. Wok hay. Wok hay.
1:14:05 > 1:14:09My mum used to say, "This doesn't have wok hay." Now,
1:14:09 > 1:14:13you want to just brown the meat, and you can see how quickly that cooks.
1:14:13 > 1:14:17And this is what's wonderful about an ingredient like soy sauce.
1:14:17 > 1:14:20Ken, have we got enough tomatoes here? Yes, that's perfect.
1:14:20 > 1:14:23I think we've got about enough for 30 here. Yes, very good.
1:14:24 > 1:14:26And what we do...
1:14:26 > 1:14:30Look how quick that is browning, and that's what you really want.
1:14:30 > 1:14:33And that's where the flavour of the wok comes in.
1:14:33 > 1:14:36And what we want to do is always to drain this.
1:14:38 > 1:14:40That's when wok cooking is really healthy.
1:14:40 > 1:14:44Now, you do this with pork, you do this with chicken exactly the same?
1:14:44 > 1:14:45Exactly the same.
1:14:45 > 1:14:50And don't forget it continues to cook while it actually sits here. Right.
1:14:50 > 1:14:53And what we're going to do is add some spring onions to the wok
1:14:53 > 1:14:59without any oil and what we're going to do with that lovely shallots,
1:14:59 > 1:15:03we're just going to cut that up. Thank you. We're going to squeeze it.
1:15:03 > 1:15:06Now, people ask, "Why do you do that?" Well, you know why, right?
1:15:06 > 1:15:09Well, it's to take the sharpness out of it. Exactly.
1:15:09 > 1:15:12Because you're not actually going to cook these, are you?
1:15:12 > 1:15:16No, we're not going to cook them. We're putting them raw.
1:15:16 > 1:15:21And we have some soy sauce, lovely Dijon mustard, and this is
1:15:21 > 1:15:27a sort of a French, if you will, type of East-meets-West dish.
1:15:27 > 1:15:33You all right there? Yeah, I'm there. We just add the beef back in.
1:15:35 > 1:15:39Add some oyster sauce to that. OK, we're going to move this out.
1:15:39 > 1:15:42So the oyster sauce is made from essence of oyster?
1:15:42 > 1:15:45It's made from essence of oysters that's stewed up,
1:15:45 > 1:15:47and it doesn't have a fishy taste.
1:15:47 > 1:15:52Rather it has a very lovely, almost savoury flavour. Right.
1:15:52 > 1:15:58And what we're going to do is put the lovely Dijon mustard,
1:15:58 > 1:16:01and I'm adding some madras curry paste.
1:16:03 > 1:16:05Yep. To that wonderful thing.
1:16:05 > 1:16:08Now, curry powder in Chinese food, you mentioned it...
1:16:08 > 1:16:09Some water chestnuts.
1:16:09 > 1:16:12Water chestnuts, which are not a nut, I found out. What?
1:16:12 > 1:16:16It's not a nut, it's a... An aquatic vegetable. Very good.
1:16:16 > 1:16:18Where did you read that, in my book?
1:16:18 > 1:16:22It's amazing what you can get on Google at nine in the morning.
1:16:23 > 1:16:27Look at that, that's perfectly cooked in minutes.
1:16:27 > 1:16:29Now, curry powder. We're making a dressing out of this.
1:16:29 > 1:16:31Curry powder and Chinese food?
1:16:31 > 1:16:35Well, you know, brought by Chinese immigrants who went to Singapore
1:16:35 > 1:16:38and places like Malaysia to work.
1:16:38 > 1:16:42And they came back to China bringing in all these lovely things,
1:16:42 > 1:16:46and we have some olive oil right here. OK.
1:16:46 > 1:16:50And I think Freddie will like that, and the girls too.
1:16:50 > 1:16:54Yep! The young ladies, sorry.
1:16:54 > 1:16:58OK, let's mix that all together, lovely.
1:16:58 > 1:17:04There's dressing. Chives. It's disgustingly healthy. But very tasty.
1:17:04 > 1:17:10Do you want some butter in there, Ken? No! You sure? Olive oil.
1:17:11 > 1:17:12There you go.
1:17:12 > 1:17:15Now, I love butter, but not in everything.
1:17:15 > 1:17:17I know you're a butter man. Right.
1:17:17 > 1:17:19There we go, lovely.
1:17:19 > 1:17:21Bit of that on the side? Yes.
1:17:21 > 1:17:25I have to say, that beef looks fantastic. And you can smell it.
1:17:25 > 1:17:27You see that heat coming out of it,
1:17:27 > 1:17:31it's because of the high intensity of the wok.
1:17:31 > 1:17:33The wok. Kerching, kerching, kerching!
1:17:33 > 1:17:37So remind us of this again. We love you!
1:17:37 > 1:17:40That is classical oyster beef.
1:17:40 > 1:17:43Of course, a Chinese style everybody loves.
1:17:43 > 1:17:49And this is a warm vegetable salad with a curry-soy vinaigrette.
1:17:49 > 1:17:53And best of luck with your running. The man's a genius. Thank you.
1:17:57 > 1:18:00And he's off. There you go. Come on then. See what Freddie thinks.
1:18:00 > 1:18:02Have a seat over here, Ken. Thank you.
1:18:02 > 1:18:06Freddie's diving in already. Look at that. Looking forward to this.
1:18:06 > 1:18:10It's not a number 74, is it? Sorry? It's not a number 74?
1:18:10 > 1:18:13No, it's proper, that, isn't it?
1:18:13 > 1:18:14Mmm!
1:18:14 > 1:18:15THEY LAUGH
1:18:15 > 1:18:16That's the first time.
1:18:16 > 1:18:18He went, "Mmm!"
1:18:18 > 1:18:21He won't be going any further than this!
1:18:22 > 1:18:25That beef is so tender, isn't it? It's beautiful.
1:18:25 > 1:18:29The technique that we use, very high heat and then...
1:18:29 > 1:18:31In, out and then back in again.
1:18:31 > 1:18:33And getting rid of all the fat and just throwing back in.
1:18:33 > 1:18:37It is super, super tender, isn't it? He's even made vegetables good!
1:18:37 > 1:18:38LAUGHTER
1:18:43 > 1:18:45And there you go, that was the legendary Ken Hom,
1:18:45 > 1:18:49the first man to make Freddie Flintoff enjoy his veg.
1:18:49 > 1:18:52Now, as Sandra Pullman in the hugely successful New Tricks,
1:18:52 > 1:18:55Amanda Redman is used to plenty of drama.
1:18:55 > 1:18:57But how would she cope with the tension of facing Food Heaven
1:18:57 > 1:19:00or Food Hell? There was a decadent dauphinoise
1:19:00 > 1:19:03or a bowl of broad beans on offer. But what did she get?
1:19:03 > 1:19:06Everybody here has made their minds up.
1:19:06 > 1:19:08Amanda, just to remind you, Food Heaven is this pile of potatoes.
1:19:08 > 1:19:11But what I am more interested in is the pile of butter
1:19:11 > 1:19:13and cream that is by the side of them. Yeah, yeah!
1:19:13 > 1:19:15This could be gratin dauphinoise
1:19:15 > 1:19:17with roast leg of lamb, with a nice stuffing,
1:19:17 > 1:19:20some garden peas, with a touch of mint. Alternatively,
1:19:20 > 1:19:22the pile of broad beans there, some pureed,
1:19:22 > 1:19:24some left as they are, nice fricassee of mushrooms with
1:19:24 > 1:19:28a touch of that sherry vinegar and some sauteed Dover sole.
1:19:28 > 1:19:29How do think these lot have decided?
1:19:29 > 1:19:32We know what everybody at home wanted. Two-nil to Heaven.
1:19:32 > 1:19:35Have they stuck by their guns? Come on, girls.
1:19:35 > 1:19:37They've stuck by it, everybody stuck by you. There you go.
1:19:37 > 1:19:40Six-nil, it's a whitewash. There we go. We lose this out the way.
1:19:40 > 1:19:42We're going to go for Heaven.
1:19:42 > 1:19:44I'm going to peel the potatoes and then I'm going to get...
1:19:44 > 1:19:48Daniel, you can then, if you could do, thinly slice these.
1:19:48 > 1:19:51Now, you can prepare the dish, can't you, Michael? I'll do that, sure.
1:19:51 > 1:19:53You can actually warm up the milk and cream if you wish,
1:19:53 > 1:19:56however, there is a guard there if you want to.
1:19:56 > 1:19:57Don't do this at home, by the way.
1:19:57 > 1:19:59Use one of these.
1:19:59 > 1:20:01But I'm not going to tell Daniel what to do. You know me.
1:20:01 > 1:20:04After the omelette session, yes! Maybe I shall listen to you!
1:20:04 > 1:20:06LAUGHTER
1:20:06 > 1:20:09I did tell you to put butter in it, Chef, but, you know.
1:20:11 > 1:20:14There you go. What we're going to do is peel the potatoes.
1:20:14 > 1:20:17Obviously, what you do is, you put a bit of butter on there.
1:20:17 > 1:20:20I was a total virgin on the omelette. Yes, exactly.
1:20:20 > 1:20:22Next time, I'll be much better than that.
1:20:22 > 1:20:25You'll be back, you'll be back. We've got our potatoes here.
1:20:25 > 1:20:29We then just rub the bottom of the dish with the garlic. All right?
1:20:29 > 1:20:31So, bit of that. Are you going to slice it by hand, Chef?
1:20:31 > 1:20:34Yeah, I think it'll be... I'll get you a knife. ..much better.
1:20:34 > 1:20:37There you go. You've got a big knife. There you go.
1:20:37 > 1:20:39So we're going to slice that.
1:20:39 > 1:20:42Now we're going to make the stuffing for the lamb.
1:20:42 > 1:20:46We've got a boned-out leg of lamb, so we use some breadcrumbs there.
1:20:46 > 1:20:51Here we go. And use some whole anchovies. All right? Ooh, lovely.
1:20:51 > 1:20:54Tinned anchovies, cos anchovies are great with lamb. Wonderful.
1:20:54 > 1:20:59Bit of... What have we got in here? A bit of lemon juice. There you go.
1:20:59 > 1:21:00Lemon juice.
1:21:00 > 1:21:03Sliced potatoes, I'm going to place them in the bottom there.
1:21:03 > 1:21:04This is for your gratin dauphinoise.
1:21:04 > 1:21:07And I've got milk, cream and a touch of nutmeg.
1:21:07 > 1:21:10I've got some more garlic here if you want any, guys?
1:21:10 > 1:21:13I've got some garlic here for me.
1:21:13 > 1:21:15Yeah, here it is. Here you go.
1:21:15 > 1:21:19You put garlic in the bottom? Put garlic through it, yeah.
1:21:19 > 1:21:21A little bit of garlic every now and again.
1:21:21 > 1:21:23This is the world's most expensive potato dish.
1:21:23 > 1:21:26I was about to say it's the world's most expensive omelette,
1:21:26 > 1:21:28until earlier!
1:21:28 > 1:21:31Yeah, nobody would buy it, unfortunately. Priceless.
1:21:31 > 1:21:35Yeah. Certainly was. So a little bit of that. Voila.
1:21:35 > 1:21:36We've got mint and parsley.
1:21:36 > 1:21:40I'm going to save some of the mint for our peas at the end of it.
1:21:40 > 1:21:42We're just going to chop this up.
1:21:42 > 1:21:44Do you have a go at doing roast lunches, then, or not?
1:21:44 > 1:21:46Just leave that to the hubby now?
1:21:46 > 1:21:47I used to do them before I met him, yeah.
1:21:47 > 1:21:51I wasn't that bad at that, but I leave it all for him now, yeah.
1:21:51 > 1:21:54But I taught him how to do the potatoes. Oh, really? Yeah.
1:21:54 > 1:21:58Oh, right. You're going to claim that one for yourself? Yeah, I will!
1:21:58 > 1:22:00So, anyway, we have basically roughly chopped this.
1:22:00 > 1:22:05This is the idea of it. Roughly chop that. We've then got some... An egg.
1:22:05 > 1:22:08That's going to go in. Right, if you watch the dauphinoise potatoes.
1:22:08 > 1:22:10There is the cream. Milk and cream in. More salt and pepper.
1:22:14 > 1:22:15You were saying that our cream thickens it. Look.
1:22:15 > 1:22:17Look how beautiful it is there.
1:22:17 > 1:22:22There you go. Oh, richer! It is. Ooh! Yeah, double cream.
1:22:22 > 1:22:23A bit of butter, just in case. Yes.
1:22:23 > 1:22:25There's going to be people at the gym watching this.
1:22:25 > 1:22:29They'll have to run a lot quicker in a minute! Look at that.
1:22:29 > 1:22:31Milk, cream, butter. Garlic goes on the bottom.
1:22:31 > 1:22:35Little bit of chopped garlic in the base? Yeah, garlic in the base.
1:22:35 > 1:22:38Seasoning salt and pepper through the layers.
1:22:38 > 1:22:40There you go. Let's bake this one. In the oven, chef.
1:22:42 > 1:22:43How long would you cook that for? Well, a good 45 minutes at least.
1:22:43 > 1:22:4945 minutes. Maybe an hour, maybe an hour and 15. Depends on the oven.
1:22:49 > 1:22:52You can put foil in there as well. It's good to let it rest.
1:22:52 > 1:22:56Right, what we've got here, we've got a leg of lamb.
1:22:56 > 1:22:58This has been boned out by the butcher.
1:22:58 > 1:23:01What you can see there is a hole in the middle. Yeah.
1:23:01 > 1:23:04What you don't want him to do is split it so it opens out.
1:23:04 > 1:23:06You want to leave that hole
1:23:06 > 1:23:09so you can actually see right through there. Right.
1:23:09 > 1:23:11Right through the centre. And you get the stuffing
1:23:11 > 1:23:16and literally ram it straight in that gap there. So you literally...
1:23:16 > 1:23:19All that is is mint, lemon, parsley, anchovy...
1:23:19 > 1:23:22Smells gorgeous! ..garlic.
1:23:22 > 1:23:25And you really cram it full in here.
1:23:25 > 1:23:28There you go. Daniel is there ready with the old string.
1:23:30 > 1:23:32It's all right, we've got plenty of time, there you go.
1:23:32 > 1:23:34Right, we're going to tie that up at both ends.
1:23:34 > 1:23:37It stops the stuffing from coming out.
1:23:37 > 1:23:40I've put your peas in, James. Thank you very much.
1:23:44 > 1:23:48Usually, you keep the roast tight.
1:23:48 > 1:23:52Yeah. Voila.
1:23:52 > 1:23:56I'm going to drain off my peas here. This is to go with it.
1:23:56 > 1:23:59Beautiful lamb. It is, isn't it? Yeah.
1:23:59 > 1:24:00There you go.
1:24:00 > 1:24:03While you're tying that, we've got the bones from here as well.
1:24:03 > 1:24:05It is important when you keep this,
1:24:05 > 1:24:08get the butcher to give you the bones.
1:24:08 > 1:24:12Because you use this as a trivet. And to get more sauce out of it,
1:24:12 > 1:24:15grab some water, place that in as well.
1:24:15 > 1:24:18This is going to be the sauce at the end of it, OK?
1:24:18 > 1:24:19It is important you do that.
1:24:19 > 1:24:21Have you got a bit more butter there? Yeah.
1:24:21 > 1:24:23A touch more butter and a bit of mint.
1:24:23 > 1:24:26Going to warm that up in that pan. How are we doing, Chef?
1:24:26 > 1:24:30Oh, very good! Look at that! You could have been a surgeon.
1:24:32 > 1:24:34Look at that. Fantastic. Right.
1:24:37 > 1:24:39Don't think the one in the oven looks like this.
1:24:39 > 1:24:41I did the one in the oven. Oh, you didn't do it tight?
1:24:41 > 1:24:45What's important when you tie something is to make sure
1:24:45 > 1:24:47that there's only one string. Exactly.
1:24:47 > 1:24:50And not like five little pieces of string. Cos then you've got it...
1:24:50 > 1:24:53Happy with that? Ready. Voila!
1:24:53 > 1:24:56Right...that sits on there. Plenty of salt.
1:24:56 > 1:24:58Little bit of oil over the top.
1:24:59 > 1:25:03Yeah, go on, stick it on the side there. There you go.
1:25:03 > 1:25:06Then we take the whole lot and roast the whole lot in the oven.
1:25:06 > 1:25:10This wants about a good hour and a half for a piece that sort of size.
1:25:10 > 1:25:13Put the peas in there.
1:25:13 > 1:25:17These are the dauphinoise. Literally after 50, about 45 minutes.
1:25:17 > 1:25:20If we can take it out. You can put those out for me, Chef.
1:25:20 > 1:25:22Put those dauphinoise in there. No problem.
1:25:22 > 1:25:25Wonderful. And we've got our lamb...
1:25:25 > 1:25:28which is in here. Lift this out.
1:25:28 > 1:25:33Hot, hot, hot, hot! Ooh, look at that. Right, that's your lamb.
1:25:33 > 1:25:39Gorgeous. We'll then take this off. I'm going to take this out.
1:25:39 > 1:25:42That's for the stuffing. And then keep that on the heat.
1:25:42 > 1:25:44I've got some more stock here.
1:25:44 > 1:25:47You can use a little bit of water, but just a touch of stock.
1:25:47 > 1:25:52Ooh. Beautiful. Just a little bit in there. I'm going to deglaze the pan.
1:25:52 > 1:25:54You want to...?
1:25:54 > 1:25:56CLATTERING
1:25:56 > 1:25:58Are you destroying the set now, Chef? Yes!
1:25:58 > 1:26:01He's still upset about his omelette. He's still upset?!
1:26:02 > 1:26:05Don't worry, my vengeance will be...
1:26:05 > 1:26:08Right, swap my board, so I've got a clean board.
1:26:08 > 1:26:12And then I'm going to slice this all the way through.
1:26:12 > 1:26:14And this is when you end up with the stuffing.
1:26:16 > 1:26:19Proper grub. Look at that.
1:26:20 > 1:26:22There you go.
1:26:22 > 1:26:25A little bit of dauphinoise on there.
1:26:25 > 1:26:27I've got the peas here with the mint in it.
1:26:27 > 1:26:30That sits on there nicely with the lamb.
1:26:30 > 1:26:32Spoon?
1:26:32 > 1:26:35And I've got my sauce there. Do you want to season that a bit, Chef?
1:26:35 > 1:26:37Sure. Thank you very much.
1:26:39 > 1:26:40That's it.
1:26:42 > 1:26:45Perfect. And all you need is the pan juices from here as well.
1:26:45 > 1:26:47If we have a bit more time on the show,
1:26:47 > 1:26:50can we redo the omelette session? THEY LAUGH
1:26:50 > 1:26:54Possibly! Do you want to grab yourself a knife and fork, for the guys as well?
1:26:54 > 1:26:56So we've just got our sauce on. This is like home cooking.
1:26:56 > 1:26:58Proper home cooking.
1:26:58 > 1:27:02Just pour the sauce over the top.
1:27:02 > 1:27:05Fantastic. And there you have it. Look at that!
1:27:05 > 1:27:08Dive into that one. Wow, we need some knives and forks, yeah?
1:27:08 > 1:27:10Coming up? Yeah, coming! No pressure.
1:27:10 > 1:27:12Bring the glasses over, girls. There you go.
1:27:12 > 1:27:15No doubt you want to dive into this as well. Come on, girls.
1:27:15 > 1:27:17Have a taste.
1:27:17 > 1:27:19Tell us what you think. Dive in, dive in, dive in!
1:27:19 > 1:27:22Come on, then, come on, then. Dive in. Don't be shy, don't be shy.
1:27:23 > 1:27:27Dive into that. Girls, you've got to dive into this. This is not fair.
1:27:27 > 1:27:30There's your spoon. Get into those potatoes, don't be shy.
1:27:32 > 1:27:35What do you reckon? Mm-mmm!
1:27:35 > 1:27:38The potatoes? Is it your kind of idea of Food Heaven,
1:27:38 > 1:27:40that potato dish? That is my heaven.
1:27:44 > 1:27:47You see, that recipe has Sunday lunch written all over it.
1:27:47 > 1:27:50So that's all we've got time for on today's Best Bites.
1:27:50 > 1:27:53If you want to try cooking any of the delicious food you have
1:27:53 > 1:27:56seen on today's programme, you can find all the studio recipes
1:27:56 > 1:28:00on our website just a click away at bbc.co.uk/recipes.
1:28:00 > 1:28:03There are loads of tempting ideas for you to choose from.
1:28:03 > 1:28:07Have an amazing week, and I'll see you the same time next week.
1:28:07 > 1:28:10Subtitles by Red Bee Media Ltd