Episode 117

0:00:02 > 0:00:04Good morning.

0:00:04 > 0:00:06It's time to get some fantastic New Year cooking inspiration.

0:00:06 > 0:00:08This is Saturday Kitchen Best Bites.

0:00:28 > 0:00:30Welcome to the show.

0:00:30 > 0:00:33We've got some great cooking from some amazing chefs for you today,

0:00:33 > 0:00:37with some ravenous celebrity guests more than happy to get stuck in.

0:00:37 > 0:00:40Lawrence Keogh pan-roasts ling, and serves it with clams,

0:00:40 > 0:00:42perry and curly kale.

0:00:42 > 0:00:45One of the best Indian chefs in the world, Atul Kochhar,

0:00:45 > 0:00:48makes a Malay lamb korma.

0:00:48 > 0:00:51He uses a delicious leg of lamb to create a mouth-watering curry

0:00:51 > 0:00:55using toasted spices, garlic, ginger and cashew nuts

0:00:55 > 0:00:57and serves it with basmati rice.

0:00:57 > 0:01:00Silvena Rowe brings some juicy king prawns

0:01:00 > 0:01:02to the Saturday Kitchen table.

0:01:02 > 0:01:06She wraps the prawns in basil and a type of finely shredded pastry, then

0:01:06 > 0:01:09serves them with a Middle-Eastern inspired tartar sauce.

0:01:09 > 0:01:11And actress Claudie Blakley,

0:01:11 > 0:01:13who starred in Lark Rise To Candleford,

0:01:13 > 0:01:15faced her Food Heaven or Food Hell.

0:01:15 > 0:01:17Would she get her Food Heaven -

0:01:17 > 0:01:20chicken, which I'd serve as my lemon-y tagine with herby tabbouleh?

0:01:20 > 0:01:22Or would she get her dreaded Food Hell -

0:01:22 > 0:01:25duck with braised legs and roasted breast,

0:01:25 > 0:01:27all served with a red cabbage slaw?

0:01:27 > 0:01:30You can find out what she gets to eat at the end of the show.

0:01:30 > 0:01:34First, it's time for Stuart Gillies to get creative with poussin.

0:01:34 > 0:01:35Welcome to the show.

0:01:35 > 0:01:38I'm surprised you've got time, really, you're a busy chap.

0:01:38 > 0:01:40I've always been a busy chap. Yeah, but even more so now.

0:01:40 > 0:01:43Three kids, everything else. You know that.

0:01:43 > 0:01:44What are we doing, then?

0:01:44 > 0:01:48Today we're going to do a grilled baby chicken. Small is beautiful, no?

0:01:48 > 0:01:50Well, you would say that.

0:01:52 > 0:01:54Baby chicken. So small chicken.

0:01:54 > 0:01:57We grill this and then we make a little sauce,

0:01:57 > 0:01:59which is called chimichurri. Chimichurri?

0:01:59 > 0:02:02Something I came across when I was backpacking in South America.

0:02:02 > 0:02:03Many years ago.

0:02:05 > 0:02:07It goes great with any meat, actually.

0:02:07 > 0:02:09It's actually particularly nice with chicken.

0:02:09 > 0:02:12It's a very quick, simple dish. The kids love it.

0:02:12 > 0:02:14Now the dressing for the salad, you want sort of a mayonnaise.

0:02:14 > 0:02:17We're going to make it with rapeseed oil. We need rapeseed oil.

0:02:17 > 0:02:19I think we should use more rapeseed oil. I'm a big fan.

0:02:19 > 0:02:21It's a great British ingredient. Fantastic stuff.

0:02:21 > 0:02:24You don't just need to use olive oil all the time.

0:02:24 > 0:02:26We're using a bit of light olive oil for cooking the chicken,

0:02:26 > 0:02:28cos the rapeseed burns too quick.

0:02:28 > 0:02:30We just used rapeseed for that,

0:02:30 > 0:02:33and that's for the celery salad that you are going to do up for me.

0:02:33 > 0:02:35OK, that's with what you call as wet walnuts.

0:02:35 > 0:02:37Well, they're fresh walnuts,

0:02:37 > 0:02:39so they've only come off the tree within the last month,

0:02:39 > 0:02:41so they're incredibly soft and creamy.

0:02:41 > 0:02:44What they often do is put them into storage, and they go dry.

0:02:44 > 0:02:47So we call these wet walnuts.

0:02:47 > 0:02:49So you basically spatchcocked that little chicken

0:02:49 > 0:02:51by just removing the underside out of it.

0:02:51 > 0:02:53You're just taking out the backbone there.

0:02:53 > 0:02:56I've just taken the wings off, which we'll keep for another dish.

0:02:56 > 0:02:58We do this at Bread Street with tamarind sauce.

0:02:58 > 0:03:01Deep-fry them, tamarind sauce on top - lovely.

0:03:01 > 0:03:04You had to get that plug in, cos this is for your...

0:03:04 > 0:03:07Bread Street Kitchen. My new restaurant.

0:03:07 > 0:03:09This is something very, very different for you guys.

0:03:09 > 0:03:12Put this in the oven, James, before I answer that.

0:03:14 > 0:03:17Yeah, we've done... Oh, the lemons. Thank you.

0:03:17 > 0:03:18I did forget them.

0:03:18 > 0:03:21We've actually cut the lemon in half, I put it on the grill...

0:03:21 > 0:03:23and they caramelise while the chicken cooks.

0:03:25 > 0:03:30This is something new for you, really, you guys. Do you know what?

0:03:30 > 0:03:32When we...as we...

0:03:32 > 0:03:35As we've been in the industry, we've been in it 25 years as chefs.

0:03:35 > 0:03:39Each year, we keep evolving, and the market evolves.

0:03:39 > 0:03:40People want new things.

0:03:40 > 0:03:42When we're doing a venture like Bread Street,

0:03:42 > 0:03:45we wanted to have a lot more fun with it.

0:03:45 > 0:03:47We wanted to...really create something that was

0:03:47 > 0:03:49more about the experience.

0:03:49 > 0:03:51Anna and I were talking earlier, it's about not just turning up

0:03:51 > 0:03:54for food and a bit of service, it's actually a bit of fun,

0:03:54 > 0:03:56it's an event, it's theatre.

0:03:56 > 0:03:58Are you doing juggling or something like that?

0:03:58 > 0:04:00I do juggle. Couple of lemons.

0:04:02 > 0:04:05People love the whole theatre of cooking, what we do in kitchens.

0:04:05 > 0:04:08People always ask, "Can we have a tour of the kitchen?"

0:04:08 > 0:04:10So we thought, "Let's get rid of the walls and strip everything back."

0:04:10 > 0:04:13Have all the kitchen in the room, room in the kitchen.

0:04:13 > 0:04:16We'll have a raw bar and we'll have our wood oven.

0:04:16 > 0:04:18We wanted to have a lot of theatre and action.

0:04:18 > 0:04:20Do you think it's like an American way of eating?

0:04:20 > 0:04:22In New York they do a lot of that. Yeah, exactly that.

0:04:22 > 0:04:25We wanted to bring some of that New York energy and atmosphere

0:04:25 > 0:04:29and just mix it with some of that East End London and London charm.

0:04:29 > 0:04:31That's exactly what we've done.

0:04:31 > 0:04:33It's exactly what we've set up.

0:04:33 > 0:04:36It's great, because it's all about the customers, as well.

0:04:36 > 0:04:38It's not just about the food and drink, what we do,

0:04:38 > 0:04:41it's an interactive, noisy, buzzy experience.

0:04:41 > 0:04:45It's about the design, the room, the cocktails, the music. It's great.

0:04:45 > 0:04:47It's really good fun.

0:04:47 > 0:04:51Have you been yet? I haven't been yet. When does it open?

0:04:51 > 0:04:53We're open. I know you're open, but when did it open?

0:04:53 > 0:04:56We've been open for four weeks, actually.

0:04:56 > 0:04:57A bit low-key, actually.

0:04:57 > 0:05:00We opened it and thought, "Let's just let it build slowly."

0:05:00 > 0:05:01Yeah, we didn't get an invite.

0:05:01 > 0:05:03No, you didn't get an invite this year.

0:05:03 > 0:05:05You were conspicuous by your absence.

0:05:05 > 0:05:06Bar bill was a lot less.

0:05:08 > 0:05:11Right, so tell us about this sauce then. This is this chimichurri.

0:05:11 > 0:05:14Would you mind just turning that chicken? No, I'll turn the chicken.

0:05:14 > 0:05:17I'll do what Anna did to you. "Go do this, go do that."

0:05:17 > 0:05:20I'll do it. No, you're all right. It's all right. You carry on.

0:05:20 > 0:05:21I'll do it.

0:05:23 > 0:05:27So, chicken turned over. The dressing, this sauce.

0:05:27 > 0:05:28As I said, it goes with any meat,

0:05:28 > 0:05:31what it really is, is chopped chillies, chopped shallots,

0:05:31 > 0:05:33a little bit of vinegar, some rapeseed oil again

0:05:33 > 0:05:37and then lots and lots of herbs. We just put it over the meat at the end.

0:05:37 > 0:05:39Rather than it being a marinade that you cook, you can

0:05:39 > 0:05:42burn things a little bit, you lose all the flavour.

0:05:42 > 0:05:46So we leave it fresh and raw, so it's just pure flavour.

0:05:46 > 0:05:48How are the wet walnuts?

0:05:48 > 0:05:50So much easier to open a packet.

0:05:50 > 0:05:55Wet walnuts are lovely. Where's your love for the food? Artisan produce.

0:05:55 > 0:05:58The love's there, mate, but I've got about three minutes.

0:05:58 > 0:06:01We'll just chop this up very finely.

0:06:01 > 0:06:03Then the chicken is just caramelising with the lemon.

0:06:03 > 0:06:07When you cook the lemon like that on the tray with the actual chicken,

0:06:07 > 0:06:10with the baby chicken, it just makes it all sweeter,

0:06:10 > 0:06:12cos it caramelises all the juices.

0:06:12 > 0:06:15It seems to me when you've got all these restaurants and all of that,

0:06:15 > 0:06:17they're all around the world, not just in the UK,

0:06:17 > 0:06:21you're quite good...let the chefs really decide...

0:06:21 > 0:06:23You still keep a control over it,

0:06:23 > 0:06:25but let them run free a little bit, don't you think?

0:06:25 > 0:06:28For years, we've had teams that have been cooking anyway,

0:06:28 > 0:06:31whether we're there or not, we've always got teams.

0:06:31 > 0:06:32Anna has a team there,

0:06:32 > 0:06:35and that's how we go out and talk to the guests and do other things.

0:06:35 > 0:06:37That's how you breed talent - you evolve them

0:06:37 > 0:06:40and you mentor them, and then you actually teach them.

0:06:40 > 0:06:43We've done that for years. Now in my role, it's just the same thing.

0:06:43 > 0:06:44It's developing teams. The teams have...

0:06:44 > 0:06:48It's a young man's game, don't forget. At our age... Cheers.

0:06:48 > 0:06:50What are you looking at me like that for?

0:06:50 > 0:06:53You need those young people, that energy, that enthusiasm.

0:06:53 > 0:06:55They're there from the start of the day till the end.

0:06:55 > 0:06:57They're just full of energy.

0:06:57 > 0:06:59The more you inspire them and teach,

0:06:59 > 0:07:01the more they just come back with positive...

0:07:01 > 0:07:02What time do you go home at?

0:07:02 > 0:07:05It depends. Do you leave at eight? It depends on the day. Sorry?

0:07:05 > 0:07:06In the morning.

0:07:06 > 0:07:08With three kids, I'm always up early.

0:07:08 > 0:07:10You've got masses of energy, you have,

0:07:10 > 0:07:14cos you do a lot of this running business, these marathons. Yeah.

0:07:14 > 0:07:18Training for a triathlon. I've got... Triathlon! Yeah.

0:07:18 > 0:07:21Triathlon. Swimming, bike, running. Is it?

0:07:21 > 0:07:23LAUGHTER

0:07:24 > 0:07:25Have you ever been to a gym?

0:07:25 > 0:07:28You don't know what any of those words mean, do you?

0:07:28 > 0:07:31I always liked the idea of it. You like watching it on the telly?

0:07:32 > 0:07:34No, I did. I bought a bike the other day.

0:07:35 > 0:07:38It's one of these full suspension jobs.

0:07:38 > 0:07:42No, it's one of those suspension bike things.

0:07:44 > 0:07:45Is that the old ladies' model?

0:07:45 > 0:07:49No. The word that sold it for me - it was DOWNHILL racing bike.

0:07:50 > 0:07:53You eventually have to get it up there in the first place.

0:07:53 > 0:07:57You also bought a helicopter to get you to the top of a hill.

0:07:59 > 0:08:01Anyway, I've been out in it.

0:08:01 > 0:08:02Where are we up to?

0:08:02 > 0:08:05I do look like a Teenage Mutant Ninja Turtle, though,

0:08:05 > 0:08:07dressed in my suit with the hat on.

0:08:07 > 0:08:09Anyway, has one of us got the chicken?

0:08:09 > 0:08:10How long's that been in for?

0:08:10 > 0:08:13The chicken takes about 12 minutes.

0:08:13 > 0:08:15I'm trying to think what else would I need. Honey?

0:08:15 > 0:08:18Honey in the dressing? Yeah, some honey in the dressing, please.

0:08:18 > 0:08:20A little bit of creme fraiche, the mayonnaise base.

0:08:20 > 0:08:22There's stilton in there.

0:08:22 > 0:08:24Just chuck that in. The parsley.

0:08:24 > 0:08:26Just chuck that in and chop through the stems. They're very soft anyway.

0:08:26 > 0:08:28It's in there already. The celery...

0:08:28 > 0:08:31So when you peel that, as I taught you earlier on...

0:08:31 > 0:08:33LAUGHTER

0:08:33 > 0:08:36We just peel it in strands, cos sometimes people don't eat the celery

0:08:36 > 0:08:39cos they think it's a bit strong, but if you do it in strands really thin,

0:08:39 > 0:08:41it just goes really crunchy and is quite light.

0:08:41 > 0:08:43You mix it with that, blue cheese and nuts,

0:08:43 > 0:08:44it's a lovely moist salad, actually.

0:08:44 > 0:08:46The honey works really well, doesn't it?

0:08:46 > 0:08:49It's great. It's delicious. It just lifts the flavours.

0:08:49 > 0:08:50It's like a seasoning.

0:08:50 > 0:08:51Like a little bit of sweetness.

0:08:51 > 0:08:55It's like a Waldorf salad. You could put apple in there.

0:08:55 > 0:08:59You could put apple. Shave some apple as well. Make that up, actually.

0:08:59 > 0:09:00Just adding to it.

0:09:00 > 0:09:03Make it up as you go along.

0:09:03 > 0:09:05We've done that for years and got away with it.

0:09:05 > 0:09:09There you go. OK, right. We've got our poussin here.

0:09:09 > 0:09:11So that, we just put on to our board.

0:09:11 > 0:09:14That's a little mayonnaise I've made in that dressing as well.

0:09:14 > 0:09:17Lemon there. Home-made mayonnaise with that rapeseed oil.

0:09:17 > 0:09:18Cloth going on fire.

0:09:18 > 0:09:21The char-grill in the lemon is fantastic, isn't it? Yeah.

0:09:21 > 0:09:23We see the colour, but what it does, as I say,

0:09:23 > 0:09:26it just intensifies the flavour. It just makes it a little bit sweet.

0:09:26 > 0:09:30This here, we just put this dressing straight on the chicken, like so.

0:09:32 > 0:09:34Just spread that over.

0:09:34 > 0:09:37What it does is, it's a marinade, but it goes on at the end.

0:09:37 > 0:09:40That's the difference. You eat this with the chicken.

0:09:40 > 0:09:42That's got the raw shallots and all that lot in it.

0:09:42 > 0:09:45Raw shallots in it, raw chillies, oregano, parsley, thyme.

0:09:45 > 0:09:49You could put some coriander in there. Whatever you want.

0:09:49 > 0:09:50Then your salad. Lovely.

0:09:50 > 0:09:52Like so.

0:09:52 > 0:09:54See how stringy that is. Lovely colour as well.

0:09:54 > 0:09:56You put all the leaves in.

0:09:56 > 0:09:58It's very important you put the celery leaves in

0:09:58 > 0:10:02cos they're incredibly... They're a great flavour. Great for fish.

0:10:02 > 0:10:05Remind us what that is again. There we go.

0:10:05 > 0:10:08A grilled baby chicken, our chimichurri sauce,

0:10:08 > 0:10:11grilled lemon and celery and blue cheese and walnut salad.

0:10:11 > 0:10:13Looks great, doesn't it?

0:10:17 > 0:10:19He's off with it. There we are. Right over here then, Stu.

0:10:22 > 0:10:24This is for you.

0:10:24 > 0:10:27Dive into that one. Wow, that looks amazing. Great.

0:10:27 > 0:10:28Those little poussins readily available.

0:10:28 > 0:10:31I saw them in the supermarket. You can get them everywhere.

0:10:31 > 0:10:32It's not hard to find.

0:10:32 > 0:10:34But you could do that with a whole chicken as well,

0:10:34 > 0:10:36exactly the same thing. Take the backbone out,

0:10:36 > 0:10:38open it out and put it in the oven till it's cooked.

0:10:38 > 0:10:41Takes about 30, 40 minutes. Cook it on the bone, it's more juicy.

0:10:41 > 0:10:43Mm.

0:10:43 > 0:10:45What do you reckon?

0:10:45 > 0:10:46HE MUMBLES

0:10:47 > 0:10:50It's that kind of proper, proper good. It's lovely.

0:10:50 > 0:10:52It's really a lip-smacking dish.

0:10:52 > 0:10:55It's so tasty, and it's vibrant with the lemon as well.

0:10:55 > 0:10:58It's with chicken, a lot of people, you can actually get away with some

0:10:58 > 0:11:02game you could actually spatchcock and do that sort of stuff as well.

0:11:02 > 0:11:05Yeah, you could do that with a little partridge, actually.

0:11:05 > 0:11:06Even a grouse, if you want to.

0:11:06 > 0:11:09Whatever you do, just spatchcock the whole thing. Quail as well.

0:11:09 > 0:11:11I don't like celery, but that's fantastic.

0:11:11 > 0:11:15Celery was on my list of potential Food Hell, but that's fantastic.

0:11:15 > 0:11:17Yeah, it's only because he did it. Yeah, there you go.

0:11:17 > 0:11:20But it's basically just thin. Just really thin shards.

0:11:20 > 0:11:22It's a bit soft, just put it in ice water

0:11:22 > 0:11:24and it makes it really curly and crispy.

0:11:29 > 0:11:32It's always great to see Stuart cooking in the studio.

0:11:32 > 0:11:34Coming up, I'll be making a good old-fashioned

0:11:34 > 0:11:36spotted dick and custard for Matt Allwright,

0:11:36 > 0:11:39after Rick Stein spends a bit of time in Benjamin Britten's county -

0:11:39 > 0:11:40that's Suffolk, to you and me.

0:11:45 > 0:11:48I'm at Aldeburgh, a place I've always wanted to visit because of

0:11:48 > 0:11:53Benjamin Britten's Peter Grimes, which is, well, a sea in music to me.

0:12:00 > 0:12:03The fact that the fishing here has seen better days almost

0:12:03 > 0:12:08adds to the slightly reflective, melancholic atmosphere of the place.

0:12:08 > 0:12:10This is Benjamin Britten's house.

0:12:10 > 0:12:14I like to think of him gazing out of his window on scenes like this

0:12:14 > 0:12:17as the inspiration for Peter Grimes.

0:12:17 > 0:12:20I know I keep banging on about simplicity,

0:12:20 > 0:12:23but the elemental act of buying fish on a beach

0:12:23 > 0:12:27straight from the sea is something that's got to be preserved.

0:12:27 > 0:12:32But I had a sinking feeling that this activity is not going to last.

0:12:32 > 0:12:34They didn't seem very optimistic, either.

0:12:36 > 0:12:38But life's not all depressing.

0:12:38 > 0:12:41Chalky was really impressed with the statue in Aldeburgh to

0:12:41 > 0:12:42a famous Jack Russell.

0:12:42 > 0:12:45But back to the prospect of cod for lunch.

0:12:46 > 0:12:51The interesting thing about cod is that where it swims determines,

0:12:51 > 0:12:53with all fish, what their flesh is like.

0:12:53 > 0:12:56Herring and mackerel that swim through the sea need

0:12:56 > 0:12:59lots of muscle and lots of blood going to the muscle,

0:12:59 > 0:13:02that's why they have darker, oilier flesh.

0:13:02 > 0:13:06But the cod and all the cod family just sit at the bottom of the sea

0:13:06 > 0:13:10and virtually wait for their food to come to them.

0:13:10 > 0:13:11They have great big mouths.

0:13:11 > 0:13:14They virtually sit there with their mouths open.

0:13:14 > 0:13:18Then when a fish comes, it's wallop! A great sort of burst of energy.

0:13:18 > 0:13:19But that's all they need.

0:13:19 > 0:13:24So their flesh is very open textured, and that's what's great about cod -

0:13:24 > 0:13:28the fillet just falls apart in these lovely big, white flakes.

0:13:28 > 0:13:32When you're talking white, they're almost sort of luminescent white.

0:13:32 > 0:13:35I suppose I do worry a bit when you look at the size of this cod.

0:13:35 > 0:13:39They do catch bigger ones, but this is a bit typical.

0:13:39 > 0:13:42You look at these sheds here, these lovely romantic sheds,

0:13:42 > 0:13:46and you see an air of dilapidation about it all, and you think

0:13:46 > 0:13:51that this is a life that's passing rather fast, that so are the cod.

0:13:52 > 0:13:58Cod are victim of over fishing like probably no other species in the sea.

0:13:58 > 0:14:02One can't help sort of worrying that in 20, 30 years' time,

0:14:02 > 0:14:04would you even be able to get a cod of this size?

0:14:06 > 0:14:08This whole series - the Seafood Odyssey -

0:14:08 > 0:14:11has been about travelling all over the world,

0:14:11 > 0:14:15but the whole thing about a seafood Odyssey is the homecoming.

0:14:15 > 0:14:19I was thinking, "Where is the most quintessential English county to me?"

0:14:19 > 0:14:25And it's Suffolk. It's almost lost in the '50s, it's so unspoiled.

0:14:25 > 0:14:30The dish - well, it's cod with beer, bacon and cabbage.

0:14:30 > 0:14:32What could be more English than that?

0:14:32 > 0:14:35First of all, we just start with the cabbage.

0:14:35 > 0:14:38I'm going to blanch it in lots of boiling water.

0:14:38 > 0:14:41All you need to do is just bring the cabbage and water back

0:14:41 > 0:14:46up to the boil, and then just take the cabbage off like that...

0:14:48 > 0:14:54Straight into that ice-cold water, and now that can stay in there

0:14:54 > 0:14:59while we get the braising ingredients together.

0:14:59 > 0:15:02So a couple of good tablespoons of ordinary vegetable oil in that

0:15:02 > 0:15:05very hot pan, and now the bacon.

0:15:05 > 0:15:07It's really good, British bacon.

0:15:07 > 0:15:10I'm just going to keep stirring that until it's starting

0:15:10 > 0:15:11to catch a nice golden brown.

0:15:12 > 0:15:15Now the onion. About one medium onion.

0:15:15 > 0:15:18Just ruminating about my style of cooking.

0:15:18 > 0:15:20I was listening to Keith Richard on the...

0:15:20 > 0:15:22There we go, stir that in a bit.

0:15:22 > 0:15:24..on the radio the other day, he was talking.

0:15:24 > 0:15:26Somebody said, "Well, he plays his guitar

0:15:26 > 0:15:30"so hard during a song that it goes out of tune."

0:15:30 > 0:15:33Somebody was saying, "Do you think we ought to go through that

0:15:33 > 0:15:36"and tune it up again?" He said, "Nah, just leave it like it is."

0:15:36 > 0:15:38That's the same way with my cooking, in a way.

0:15:38 > 0:15:41Just, you know, a bit too much onion, too little, nah -

0:15:41 > 0:15:43just leave it like it is.

0:15:43 > 0:15:46Just a little bit of garlic now, just a pinch.

0:15:46 > 0:15:48I know this sounds odd, cos it's English cooking,

0:15:48 > 0:15:52but garlic has its place in English cooking as well as everywhere else.

0:15:52 > 0:15:53Now for the cabbage.

0:15:53 > 0:15:56It doesn't matter if there's a little bit of water in the cabbage,

0:15:56 > 0:15:59cos you're going to put a lot more liquid in there afterwards.

0:15:59 > 0:16:04Now for the most important flavouring ingredient of the whole dish,

0:16:04 > 0:16:07this is beer. But it just ain't any old beer, it's Suffolk...

0:16:07 > 0:16:09Whoops!

0:16:09 > 0:16:11It's Suffolk beer, which I love. I love it.

0:16:11 > 0:16:14Actually we're in this pub here at a place called Snape,

0:16:14 > 0:16:17which you may have heard of because the maltings

0:16:17 > 0:16:22at Snape, Benjamin Britten, Peter Grimes, all that sort of thing

0:16:23 > 0:16:25it's here. But, above all...

0:16:28 > 0:16:31..just fantastic beer. The beer of Old England.

0:16:35 > 0:16:38It's great to be back. OK, now some chicken stock.

0:16:38 > 0:16:40There we go. About half a pint of chicken stock.

0:16:42 > 0:16:43Just a little bit of seasoning.

0:16:43 > 0:16:46Just leave that now to simmer away for about five or ten minutes

0:16:46 > 0:16:51just to reduce down nicely and get a lovely flavour of cooked-out beer.

0:16:51 > 0:16:52Can't beat it.

0:16:53 > 0:16:58I've salted this cod about 20 minutes ago, just on the flesh side.

0:16:58 > 0:17:03It's a really good idea with cod, cos actually it improves the flavour.

0:17:03 > 0:17:06I'm just going to cut that into two nice fillets.

0:17:06 > 0:17:10Little bit of butter in the pan there. See it's smoking hot.

0:17:10 > 0:17:13Although I said this was a roasted cod dish, in fact,

0:17:13 > 0:17:15you have to start it off on top of the oven,

0:17:15 > 0:17:19cos otherwise you don't get the colour and the crispness in the skin.

0:17:19 > 0:17:21So let's have a look at that.

0:17:21 > 0:17:23OK, that's fine.

0:17:23 > 0:17:26A very good way of cooking fish, this.

0:17:26 > 0:17:27Straight in the oven.

0:17:28 > 0:17:32So that needs to be in there about seven minutes, I should think.

0:17:32 > 0:17:36It just needs to be...almost slightly undercooked in the middle.

0:17:36 > 0:17:38Now to finish the cabbage, the braised cabbage,

0:17:38 > 0:17:41and make it into a bit of a sauce.

0:17:41 > 0:17:44Quite a lot of butter - about 3oz. Just let that melt.

0:17:48 > 0:17:48Now, loads of parsley. Look at all that parsley.

0:17:48 > 0:17:51Now, well... Let's just serve the dish up.

0:17:51 > 0:17:52So, what do you think about a dish like that?

0:17:52 > 0:17:57I mean, if I came into a pub like this and had that, and some

0:17:57 > 0:18:01of that beautiful Suffolk bitter, I could be in a three-star restaurant.

0:18:01 > 0:18:05Funnily enough, I think it was Alain Senderens, this very famous

0:18:05 > 0:18:06three-star chef in Paris, who started cooking cod about ten years ago.

0:18:09 > 0:18:09three-star chef in Paris, who started cooking cod about ten years ago.

0:18:09 > 0:18:14Before then, nobody would have dreamt of putting it on a first-class menu.

0:18:14 > 0:18:15But what's wrong with that dish?

0:18:15 > 0:18:19Gone are all those, sort of, flimflam garnishes and purees

0:18:19 > 0:18:24of peas and beans and bits of deep-fried whatnot on the top of it.

0:18:24 > 0:18:27In its place is something substantial,

0:18:27 > 0:18:30wholesome and just totally delicious.

0:18:34 > 0:18:38I liked it up in Suffolk. In fact, I took Chalky there on holiday.

0:18:38 > 0:18:41Now, I don't know exactly what goes through a Jack Russell's mind,

0:18:41 > 0:18:46but I'm pretty sure rats and rabbits are high on the priority list.

0:18:46 > 0:18:49Anyway, I left Chalky to his rabbiting and went

0:18:49 > 0:18:51and had lunch in the Crown.

0:18:51 > 0:18:55Their speciality is seared scallops,

0:18:55 > 0:18:59cooked for about a minute on either side, and served with samphire,

0:18:59 > 0:19:02which is perfection with simple seafood -

0:19:02 > 0:19:04salty and with a lovely crunch to it.

0:19:04 > 0:19:09A light, slightly garish, but very nice tasting Bloody Mary sauce.

0:19:10 > 0:19:12Well, I wasn't quite so sure about that,

0:19:12 > 0:19:15but we'd had a late night, and it was just what I needed.

0:19:17 > 0:19:21One of the oldest dishes around the east coast is potted shrimps.

0:19:21 > 0:19:25The best place to catch them is at the mouth of the Thames

0:19:25 > 0:19:28at Leigh-on-Sea, which is a haven for good seafood.

0:19:29 > 0:19:33I went out on this beautiful little shrimper with Ted Potter who's

0:19:33 > 0:19:36been fishing the Thames for God knows how long.

0:19:36 > 0:19:39During the war I started with my grandfather and uncle and that.

0:19:39 > 0:19:42They'd just turned from sail to engine. Really?

0:19:42 > 0:19:46Yeah. There used to be over a hundred boats shrimping there.

0:19:46 > 0:19:48In my grandfather's day.

0:19:48 > 0:19:49They was big boats, too.

0:19:49 > 0:19:54If there wasn't enough wind, they used to row them. They were tough.

0:19:54 > 0:19:57Yeah. Tough. Yes, they were made of iron, them days.

0:19:57 > 0:20:00Have the catches declined a bit, then? Oh, terrific.

0:20:00 > 0:20:03I mean, there's nothing like it. You can see what we've caught today.

0:20:03 > 0:20:04Nothing, really.

0:20:04 > 0:20:08You could get 100 gallons in 20 minutes then, down there.

0:20:15 > 0:20:17How come you're boiling them at sea then?

0:20:17 > 0:20:18Well, they've got to be cooked alive.

0:20:18 > 0:20:23If they're dead, they cook straight.

0:20:23 > 0:20:25It is the last kick, when they curl up.

0:20:25 > 0:20:27So you've got to get them straight in there.

0:20:27 > 0:20:30They've got to be cooked as quick as possible.

0:20:31 > 0:20:34Ah, shrimps just cooked in sea water for about a minute

0:20:34 > 0:20:40and left to cool down in the sea air. But another dish, potted shrimps.

0:20:40 > 0:20:43We have to peel the shrimps. About a pint will do.

0:20:43 > 0:20:46Take your time. It's good fun.

0:20:46 > 0:20:49Then you melt the butter in a pan

0:20:49 > 0:20:52and you add blade mace.

0:20:52 > 0:20:54Quite a good pinch of it, actually.

0:20:54 > 0:21:00Then a good sprinkling of cayenne pepper and some grated nutmeg.

0:21:00 > 0:21:04This is what contributes the essential Britishness of this dish.

0:21:04 > 0:21:07You just swirl that around in the butter.

0:21:07 > 0:21:09Then add your shrimps.

0:21:09 > 0:21:13Turn them all over in that wonderfully scented butter.

0:21:13 > 0:21:18Then put them into four ramekins, little white ramekins.

0:21:18 > 0:21:20Spread them out evenly. Gosh, this is good.

0:21:20 > 0:21:24It's as good as foie gras to me - just as rich, you don't

0:21:24 > 0:21:25put any butter on the toast.

0:21:25 > 0:21:31Clarified butter next - on top, beautifully clear. Let it set.

0:21:31 > 0:21:33Now you're going to enjoy it.

0:21:33 > 0:21:39Just a little bit on some thin, brown toast. Eat that. Oh, heaven.

0:21:44 > 0:21:47I felt a rather sad feeling being out there doing something that

0:21:47 > 0:21:50I knew would soon fade, even from memory.

0:21:51 > 0:21:53My journey home on this battered, old,

0:21:53 > 0:21:56faded green shrimp boat filled me with a, well,

0:21:56 > 0:22:00pleasant elegiac feeling for this very atmospheric end to

0:22:00 > 0:22:03one of the greatest rivers in the world.

0:22:03 > 0:22:06It reminded me of a few lines from one of my favourite books -

0:22:06 > 0:22:09Joseph Conrad's Heart of Darkness,

0:22:09 > 0:22:12and the description of sunset at the mouth of the Thames

0:22:12 > 0:22:15and some thoughts about the passing of time.

0:22:17 > 0:22:22"The day was ending in a serenity of still and exquisite brilliance.

0:22:22 > 0:22:26"And at last, in its curved and imperceptible fall,

0:22:26 > 0:22:28"the sun sank low,

0:22:28 > 0:22:31"and from glowing white changed to a dull red

0:22:31 > 0:22:35"without rays and without heat.

0:22:35 > 0:22:39"The old river in its broad reach rested unruffled

0:22:39 > 0:22:43"after ages of good service done to the race that peopled its banks.

0:22:44 > 0:22:46"We looked at the venerable stream

0:22:46 > 0:22:49"in the august light of abiding memories.

0:22:50 > 0:22:55"Nothing is easier for a man than to evoke the great spirit of the past

0:22:55 > 0:22:57"upon the lower reaches of the Thames.

0:22:58 > 0:23:02"The tidal current runs to and from in its unceasing service...

0:23:04 > 0:23:06"..crowded with memories of men and ships

0:23:06 > 0:23:11"it has borne to the rest of home or to the battles of the sea."

0:23:19 > 0:23:21That cod looked delicious.

0:23:21 > 0:23:23Rick's right, they don't get much more British

0:23:23 > 0:23:24than beer, bacon and cabbage.

0:23:24 > 0:23:26Now, I love Great British food,

0:23:26 > 0:23:30and we should celebrate dishes a lot more, particularly our own dishes.

0:23:30 > 0:23:32There's nothing more British than a steamed pudding.

0:23:32 > 0:23:36One of my favourite puddings has to be spotted dick and custard.

0:23:36 > 0:23:39Not the stuff that I was brought up on at school. This is a proper...

0:23:39 > 0:23:41It's my granny's recipe for spotted dick and custard.

0:23:41 > 0:23:44You like sponge puddings? I love steamed puddings.

0:23:44 > 0:23:47You know, the old day, Christmas pud used to take hours.

0:23:47 > 0:23:50It used to be like, a fortnight steaming.

0:23:50 > 0:23:52Do you remember?

0:23:52 > 0:23:54This is fantastic. I'm going to get on the custard, first of all.

0:23:54 > 0:23:56We take a mixture of milk and cream.

0:23:56 > 0:23:59Now, equal quantities of each in there.

0:23:59 > 0:24:02I'm going to infuse this with a vanilla pod.

0:24:02 > 0:24:03My granny never had this,

0:24:03 > 0:24:07so she used to whack a little bit of vanilla essence in there.

0:24:07 > 0:24:08But just take a vanilla pod.

0:24:08 > 0:24:12The best vanilla pods are little bourbon, Madagascan vanilla pods.

0:24:12 > 0:24:16Much fatter than normal vanilla pods. They're the ones to look for.

0:24:16 > 0:24:19They've got much more flavour, a lot more seeds in there.

0:24:19 > 0:24:22Then we're going to pop those into the milk and the cream.

0:24:22 > 0:24:25Just bring this to the boil just to infuse it. That's it.

0:24:25 > 0:24:27Now, in here, we've got a mixture.

0:24:27 > 0:24:29This is for our spotted dick mixture.

0:24:29 > 0:24:32We've got some plain flour, suet, baking powder, sugar,

0:24:32 > 0:24:34some currants and some milk.

0:24:34 > 0:24:37The great thing about this... Some lemon just to give it flavour.

0:24:37 > 0:24:40The great thing about this, we can just throw everything in together.

0:24:40 > 0:24:42My gran's main topic of conversation every Christmas

0:24:42 > 0:24:45was how suet was superior to margarine in these puddings.

0:24:45 > 0:24:46Oh, it's just...

0:24:46 > 0:24:49You've got to use suet in this. Why? You just have to.

0:24:49 > 0:24:51I mean, sometimes I've heard that you can put a little

0:24:51 > 0:24:53bit of melted butter in there if you want to.

0:24:53 > 0:24:55It just helps keep it a little bit if you are going to reheat it,

0:24:55 > 0:24:59but I find it's brilliant with suet. Absolutely delicious.

0:24:59 > 0:25:02Take a little bit of lemon zest.

0:25:02 > 0:25:05You can use a bit of orange zest if you want.

0:25:05 > 0:25:08But dishes like this are so far remote from your favourite food -

0:25:08 > 0:25:11Japanese food - where you lived, didn't you?

0:25:11 > 0:25:15I lived in Japan for three years. It was really an education.

0:25:15 > 0:25:17Didn't you miss food like this? No. Didn't you?

0:25:17 > 0:25:19No, if I'm honest, I didn't at all,

0:25:19 > 0:25:23because there was such a wide variety of foods that kept coming at you.

0:25:23 > 0:25:25Go on, then, what's the most unusual thing?

0:25:25 > 0:25:28We talked about the sea urchin and bits and pieces.

0:25:28 > 0:25:32Live prawn, that was a bit of a shocker. What's that? A live prawn.

0:25:32 > 0:25:36Not raw, live. Live. Still wiggling.

0:25:36 > 0:25:39That was crazy. What do you do with it? What do you do with it?

0:25:39 > 0:25:40You eat it very quickly

0:25:40 > 0:25:42and have a shot of something straight afterwards.

0:25:42 > 0:25:44The other one that was really horrible was sea cucumber.

0:25:44 > 0:25:47Have you ever had one of those? It's like a slug.

0:25:47 > 0:25:50No, I've never really eaten slugs. Never partial to eating slugs.

0:25:50 > 0:25:53It's a slug that crawls along the bottom of the sea

0:25:53 > 0:25:57until some Japanese chap finds it.

0:25:57 > 0:26:01He picks it up, chops it into slices and serves it to you on the bar

0:26:01 > 0:26:02while you're having a beer.

0:26:02 > 0:26:04You have to, cos you're surrounded by Japanese guys

0:26:04 > 0:26:06who are all watching you.

0:26:06 > 0:26:08You're called gaijin in Japan, which means foreigner.

0:26:08 > 0:26:10They'll all watch the gaijin to see if he's going to eat

0:26:10 > 0:26:13the sea cucumber. Are they laughing?

0:26:13 > 0:26:15Yeah, yeah, they will.

0:26:15 > 0:26:20It's like what I imagine eating a condom full of safety pins is like.

0:26:20 > 0:26:23It's the rankest thing I've ever had. You have to...

0:26:23 > 0:26:27You chew it for about an hour an a half, and you eventually swallow.

0:26:27 > 0:26:31In Japan, what you have to do is, you slap your thigh, like this.

0:26:31 > 0:26:32Drink your beer and say...

0:26:33 > 0:26:35HE SPEAKS JAPANESE

0:26:35 > 0:26:37Which means, "that is fantastic".

0:26:40 > 0:26:42Regardless of whatever you're eating.

0:26:42 > 0:26:45In Japan, you've got all these sorts of foods -

0:26:45 > 0:26:47fermented bean curd, natto.

0:26:47 > 0:26:49Oh, yeah, I've had that. That's disgusting.

0:26:49 > 0:26:52That is really, really horrible. You mix it up, you eat it.

0:26:52 > 0:26:53HE SPEAKS JAPANESE

0:26:53 > 0:26:58Wasn't there a story...? That pork thing. Oh, yeah.

0:26:58 > 0:26:59You know yakitori? Yes.

0:26:59 > 0:27:02If you go out for yakitori in Japan, it's not just tori, which is

0:27:02 > 0:27:07chicken, it's everything. One of them is a pig's trachea.

0:27:07 > 0:27:10Which is the throat. The windpipe, which is sliced.

0:27:10 > 0:27:11You're selling it to me.

0:27:11 > 0:27:15Yeah? What you have to do is you have to grill it very quickly

0:27:15 > 0:27:18and then throw it away.

0:27:18 > 0:27:20LAUGHTER

0:27:20 > 0:27:22it's another one. I mean...

0:27:22 > 0:27:24I imagine that what it is, in Japan, you know,

0:27:24 > 0:27:27they had huge periods of poverty

0:27:27 > 0:27:30during and after the war where they had to eat what there was.

0:27:30 > 0:27:33It was real subsistence food. Well, they didn't eat this. Look at this.

0:27:33 > 0:27:36that's magic. It's fantastic. That's how spotted dick should be.

0:27:36 > 0:27:39What you need to do is just basically allow it to just

0:27:39 > 0:27:41drop off the spoon. We call it dropping consistency,

0:27:41 > 0:27:43that's what you're looking for,

0:27:43 > 0:27:46which is, you've got your suet, your flour, your currants,

0:27:46 > 0:27:48baking powder, milk to mix.

0:27:48 > 0:27:50Just enough milk to mix, that's the secret of this.

0:27:52 > 0:27:57My grandmother, who is no longer here, will go nuts at this point,

0:27:57 > 0:28:01cos she always used to bake it and make it in an old pair of stockings.

0:28:01 > 0:28:04Really? Yeah. Clean ones. She was just wearing...? Clean ones.

0:28:04 > 0:28:05Old pair of stockings.

0:28:05 > 0:28:08Old pair of stockings, and then wrapped....

0:28:08 > 0:28:09LAUGHTER

0:28:10 > 0:28:11She did take them off first, yeah.

0:28:11 > 0:28:14Then wrapped in a tea towel, like that.

0:28:14 > 0:28:17Then you've got these fancy things. She used to use a bit of string.

0:28:18 > 0:28:20Then we use this fancy thing...

0:28:20 > 0:28:23You get sent all these kinds of gadgets on this show. This is this.

0:28:23 > 0:28:25Look at that. There you go.

0:28:25 > 0:28:27What we need to do is steam this, but you could use it,

0:28:27 > 0:28:29put it in a nice tube.

0:28:29 > 0:28:31You get an old bit of cutlery, not your granny's best.

0:28:31 > 0:28:34This is an old bit of cutlery hanging around.

0:28:34 > 0:28:38Sit that on the bottom of your pan. In we go.

0:28:38 > 0:28:41Use basically a tea towel because it expands a little bit better

0:28:41 > 0:28:43and easier

0:28:43 > 0:28:46than using just a little bit of greaseproof or tinfoil.

0:28:46 > 0:28:50Steam this for at least an hour and a half. Fortnight.

0:28:50 > 0:28:51Fortnight.

0:28:51 > 0:28:53I'm going to take this out.

0:28:53 > 0:28:56My custard doesn't take very long at all.

0:28:56 > 0:28:58That's going to come off second.

0:28:58 > 0:29:00It's got kind of a Middle Eastern look about it.

0:29:02 > 0:29:03Lift that off. Wow.

0:29:03 > 0:29:06Of course, we need some custard to go with this.

0:29:06 > 0:29:09Then, all we do with this, is in here I've got six egg yolks.

0:29:09 > 0:29:12We put half the sugar, which is about 4oz of sugar

0:29:12 > 0:29:15in the egg yolks, half in the milk and the cream.

0:29:16 > 0:29:19Bring this milk and the cream to the boil. This has got your vanilla in.

0:29:19 > 0:29:22Then I'm going to whisk that onto my egg yolks and sugar.

0:29:22 > 0:29:25Back into the pan, that'll instantly make custard.

0:29:25 > 0:29:30So apart from Japanese foods and bits and pieces, you're currently...

0:29:30 > 0:29:32You've just finished the new series of Rogue Traders, is that right?

0:29:32 > 0:29:34No, we've got more coming. More coming.

0:29:34 > 0:29:37There are so many secrets surrounding

0:29:37 > 0:29:40the making of Rogue Traders, I couldn't possibly divulge

0:29:40 > 0:29:43exactly when and where we'll be for that,

0:29:43 > 0:29:46because, you know, we're very, very undercover.

0:29:46 > 0:29:49I watch it. I do actually watch it all the time. Is that why...?

0:29:49 > 0:29:53You should get out more. You confront these huge great builder guys.

0:29:53 > 0:29:55Is that why you have your sidekick who is about 6'4" with you?

0:29:55 > 0:29:59He's never there. Right. He's off somewhere. He's off somewhere else.

0:29:59 > 0:30:01We do take people along, it's not just me there doing it,

0:30:01 > 0:30:04cos we've got cameramen and sound men and people like that.

0:30:04 > 0:30:08The whole crew behind us. Yeah, some of them do get a bit frisky.

0:30:08 > 0:30:12In the last series, we had one roofer in particular who wasn't very

0:30:12 > 0:30:16pleased with me, it's safe to say. But, you know, that's fair enough.

0:30:16 > 0:30:19We're catching them out, bringing things to the public's attention.

0:30:19 > 0:30:20Doing the right thing.

0:30:20 > 0:30:23It's understandable that they should be a bit miffed about it.

0:30:23 > 0:30:24So there's the custard.

0:30:24 > 0:30:26Traditionally, you would use a wooden spoon. I use a whisk,

0:30:26 > 0:30:28cos once the air bubbles start to disappear,

0:30:28 > 0:30:30that's when the custard is nice and thick.

0:30:30 > 0:30:32We turn all this lot off, pass it through a sieve,

0:30:32 > 0:30:34keep that vanilla pod as well,

0:30:34 > 0:30:36cos we can dry that out, blend it together with a bit of...

0:30:38 > 0:30:39..a bit of sugar, and you end up...

0:30:40 > 0:30:45Look at this. This... You don't know what you've been missing in Japan.

0:30:45 > 0:30:48Look at this. See, it's something to come home for.

0:30:48 > 0:30:51Then proper thick custard over the top. Look at that.

0:30:51 > 0:30:54If you want a more yellow custard, you don't use food colouring -

0:30:54 > 0:30:59use organic, pure organic eggs, and you end up with a rich yellow.

0:30:59 > 0:31:01There you go. Dive into that.

0:31:01 > 0:31:03Nice. Spotted dick with custard.

0:31:03 > 0:31:05Nothing like a bit of spotted dick in the morning.

0:31:05 > 0:31:07Tell us what you think of this.

0:31:07 > 0:31:08That sounded filthier than I meant it.

0:31:11 > 0:31:13Taste of British? That's amazing.

0:31:17 > 0:31:19Forget the January diet,

0:31:19 > 0:31:22there's always room for a good old-fashioned British pud.

0:31:22 > 0:31:24If you want to try making that dessert,

0:31:24 > 0:31:26or try your hand at cooking any of the food

0:31:26 > 0:31:27you've seen on today's show,

0:31:27 > 0:31:31then they're just a click away at bbc.co.uk/recipes.

0:31:31 > 0:31:33We're not cooking live today, so instead we're looking back

0:31:33 > 0:31:35at some of the delicious recipes

0:31:35 > 0:31:37from the Saturday Kitchen back catalogue.

0:31:37 > 0:31:38Now it's time for Lawrence Keogh to cook.

0:31:38 > 0:31:40Judging by the scarf,

0:31:40 > 0:31:42he obviously thinks it's a bit cold in the studio.

0:31:42 > 0:31:46Good to have you on the show. Great stuff. Now, what are we cooking?

0:31:46 > 0:31:49We've got ling today. Yep. Similar to the cod family.

0:31:49 > 0:31:50What's the dish, then?

0:31:50 > 0:31:54The dish is going to be ling cooked with clams. Yep. Perry. Yeah.

0:31:54 > 0:31:59A bit of kale. A bit of curly kale and... Very, very British, this.

0:31:59 > 0:32:00Very British, of course.

0:32:00 > 0:32:03Tell us a little bit about ling, if you fold it over,

0:32:03 > 0:32:06you mentioned the cod family, that's the reason why it looks...

0:32:06 > 0:32:09The skin is much tougher than the cod. There's also big bones in ling.

0:32:09 > 0:32:14Oh, yeah. They're so big. Look at the gap down the middle there.

0:32:14 > 0:32:15What we'll do, we'll skin it today,

0:32:15 > 0:32:19and I'm going to use the thicker side of the fillet...

0:32:20 > 0:32:23..and then cut two long pieces. So that's how we skin fish.

0:32:23 > 0:32:26Now, the ling itself can grow up to about five foot in length.

0:32:26 > 0:32:29Some of them I've seen are huge.

0:32:29 > 0:32:31This side of it, we can use them for fish goujons or your fish pie

0:32:31 > 0:32:33and cut them up.

0:32:33 > 0:32:36So I'm going to cut two nice long pieces for us to cook today.

0:32:36 > 0:32:39I'll season them up and put them in the pan.

0:32:42 > 0:32:43Bit of rapeseed oil.

0:32:43 > 0:32:45Now would ling be a similar sort of thing to pollock?

0:32:45 > 0:32:47People don't really use pollock as well, which is great.

0:32:47 > 0:32:49Pollock's in at the moment.

0:32:49 > 0:32:52It's going up in price now, pollock and hake, things like that.

0:32:52 > 0:32:56I'll put them in the pan. There's a sink to wash your hands up.

0:32:56 > 0:32:58Thank you, Chef.

0:32:58 > 0:33:02Wash my hands. If you, em... I've got the kale. If you put the kale on.

0:33:02 > 0:33:04You've got the kale on. Needs a bit of salt in that water.

0:33:04 > 0:33:07I'll get a chopped shallot going for the sauce.

0:33:07 > 0:33:10Do you use that dish in your restaurant?

0:33:10 > 0:33:11This one? The ling? Yeah.

0:33:11 > 0:33:14I've just put it on yesterday, funnily enough.

0:33:14 > 0:33:18The same with the...with the shellfish as well, yeah? The clams?

0:33:18 > 0:33:21The clams, yeah. Yeah.

0:33:23 > 0:33:26There was a clam caught last year in October near Iceland,

0:33:26 > 0:33:30and it was reputed to be over 400 years old. No. Really? Really?

0:33:30 > 0:33:34Yeah, it was registered at Bangor University, I heard about it.

0:33:34 > 0:33:37One of the oldest sort of... My God, I felt bad about using it.

0:33:40 > 0:33:42So, finely chop shallots. How do you know how old it is, then?

0:33:42 > 0:33:44They just did some tests on it

0:33:44 > 0:33:47and they found it to be the oldest thing they found.

0:33:47 > 0:33:50I'm doing these finely chopped. I've got the perry.

0:33:51 > 0:33:55Perry, my mum used to like her Babycham.

0:33:55 > 0:33:58That's where it came from.

0:33:58 > 0:34:00That's where it came from.

0:34:00 > 0:34:04Perry is like cider, but they make it like cider, but they use pears.

0:34:04 > 0:34:07It's actually, the pear they use is the perry pear.

0:34:07 > 0:34:09That's the pear on the front that they use.

0:34:10 > 0:34:15Famous Gloucester area, that kind of area. Yeah.

0:34:15 > 0:34:17You put a handful of shallots in there.

0:34:17 > 0:34:20I'm just going to let them, the clams, just pop open.

0:34:22 > 0:34:24The ling's cooking nicely there.

0:34:25 > 0:34:27Tell us a bit about kale, cos kale...

0:34:27 > 0:34:30Well, it's in season now. I love it, I think it's fantastic.

0:34:30 > 0:34:33Oh, it's wonderful. Look at that crisping up.

0:34:33 > 0:34:35It's packed with vitamins, it's got more calcium,

0:34:35 > 0:34:37six times more calcium, than broccoli.

0:34:38 > 0:34:40So eat your greens, kids.

0:34:41 > 0:34:43It is great stuff, isn't it?

0:34:43 > 0:34:45You blanch it first and then have just got some butter in here.

0:34:45 > 0:34:48Butter, and you've put some lemon in there? Yeah, lemon zest in there.

0:34:48 > 0:34:51I can do that, you're all right.

0:34:51 > 0:34:53Now the clams, cook them quite quickly.

0:34:53 > 0:34:54Yeah, just let them pop open.

0:34:54 > 0:34:57If you can see them now, they're just starting to open up.

0:34:57 > 0:34:59They're cooking that quick.

0:34:59 > 0:35:00You see them there? Yeah.

0:35:00 > 0:35:03That's going to pop open, fish is cooking gently there.

0:35:03 > 0:35:06Recommendations with clams? People buy them from supermarkets?

0:35:06 > 0:35:08Yeah, a good fishmongers.

0:35:08 > 0:35:11You can do it with mussels, mussels and perry's nice -

0:35:11 > 0:35:13like mussels and cider and bacon, things like that.

0:35:13 > 0:35:17The same thing really applies, if they're not open, once they're cooked...

0:35:17 > 0:35:20Don't go near it - the golden rule, don't go near it if it's open.

0:35:20 > 0:35:23There could be all manner of problems, you could be very ill.

0:35:23 > 0:35:25What I do with these now, once they start popping open,

0:35:25 > 0:35:30I don't want them to overcook, so I just drain them in the sieve here.

0:35:30 > 0:35:33Can use cockles as well? Huh? Can use cockles?

0:35:33 > 0:35:36Yeah, and with the juice put a bit of the juice back in there.

0:35:38 > 0:35:40Now, the reason why you pass it through there...

0:35:40 > 0:35:45Just to hold back some of that sand, just hold back some of that sand.

0:35:45 > 0:35:48A touch more cider there. Reduce that down.

0:35:49 > 0:35:52And then we're going to put some butter in it,

0:35:52 > 0:35:54or the French would say "monter au beurre".

0:35:54 > 0:35:57But you know you said it's a very British dish,

0:35:57 > 0:35:59because of the perry, but in France we do...

0:35:59 > 0:36:02The French will have invented it somewhere or another - bound to!

0:36:02 > 0:36:05We use a lot of shellfish with fish like this.

0:36:05 > 0:36:08They will have claimed it somewhere! Exactly! They normally do.

0:36:08 > 0:36:09I didn't say that, no.

0:36:09 > 0:36:13Just remember, we've got beef Wellington, yeah? Of course.

0:36:13 > 0:36:16You can see it is a member of the cod family,

0:36:16 > 0:36:18it's beautiful white flesh.

0:36:18 > 0:36:21It's not too expensive, James, that's what I like!

0:36:21 > 0:36:24It's a good quality fish. Just put these back in.

0:36:24 > 0:36:28Put another knob of butter in there. That's nearly cooked there.

0:36:28 > 0:36:30You've seasoned the kale for me.

0:36:30 > 0:36:33There's a sink there, give your hands a quick wipe.

0:36:33 > 0:36:35So you just put some butter in there,

0:36:35 > 0:36:37a little bit of that perry's gone in there.

0:36:37 > 0:36:38Just let that all melt down.

0:36:38 > 0:36:40Once that fish is cooked... Get a spoon there.

0:36:43 > 0:36:47And where do you want your chives? The chives can go in that sauce now.

0:36:47 > 0:36:50Turn that gas right up.

0:36:50 > 0:36:53It looks fantastic, that's just on its own.

0:36:53 > 0:36:56The secret of getting this sauce right is when it's nearly ready,

0:36:56 > 0:37:02we're going to put a bit more perry in, just to let it foam up and get the champagne effect going.

0:37:02 > 0:37:05You mentioned your restaurant's famous for seasonal produce.

0:37:05 > 0:37:09It's quite difficult in the UK, because the seasons change so much with food.

0:37:09 > 0:37:11I know. It changes every month now.

0:37:11 > 0:37:14So we've got game coming out of season, what's coming into season?

0:37:14 > 0:37:17Next week we've got the rainbow carrots coming in, the heritage carrots,

0:37:17 > 0:37:19all different colours - purple and orange.

0:37:19 > 0:37:22Jerusalem artichoke is good. Cauliflower is good.

0:37:22 > 0:37:24Rhubarb of course.

0:37:24 > 0:37:27Famous in my neck of the woods. Not in France!

0:37:27 > 0:37:29Yorkshire rhubarb. The Yorkshire triangle.

0:37:29 > 0:37:33I'm going to put this in a length, because we've got length of fish.

0:37:33 > 0:37:35There we go, the fish is absolutely magical.

0:37:35 > 0:37:37It's a wonderful bit of fish, yes.

0:37:37 > 0:37:39The colours of it, just... I mean, look at it.

0:37:39 > 0:37:42The secret with this sauce is get the perry in last minute,

0:37:42 > 0:37:44watch the foam going through it.

0:37:44 > 0:37:47Like a sauce champagne.

0:37:47 > 0:37:51But you need to use perry, not cider? Yeah.

0:37:51 > 0:37:53You see the foam coming in there.

0:37:53 > 0:37:55A touch of seasoning.

0:37:55 > 0:37:58Just change my spoons there, James.

0:37:58 > 0:38:00And then we pour that over.

0:38:00 > 0:38:06So what I like about the sea kale, it looks like a seashore this dish, you know like a coral, isn't it?

0:38:06 > 0:38:09Don't look like my sea shore at all.

0:38:09 > 0:38:11It's all bits of plastic bags and bottle tops.

0:38:11 > 0:38:13There we have pan-roast ling,

0:38:13 > 0:38:16with clams cooked in perry and curly kale.

0:38:16 > 0:38:18It's as simple as that, brilliant.

0:38:24 > 0:38:29I tell you, this smells brilliant. I don't know about you guys.

0:38:29 > 0:38:33There you go. You've had your steak, next course is ling.

0:38:33 > 0:38:34You've never had ling.

0:38:34 > 0:38:37This is the biggest breakfast I've ever had!

0:38:37 > 0:38:40Exactly. I've never had - I've never even heard of ling.

0:38:40 > 0:38:42It's not the same as that... There's a long deep sea

0:38:42 > 0:38:45one in Portugal, isn't there, a Madeiran fish?

0:38:45 > 0:38:48What's that one called - the very, very long fish?

0:38:48 > 0:38:51I don't know where that one comes from. I'll find that one out.

0:38:51 > 0:38:54Tell us what you think of this. I've never even heard of ling.

0:38:54 > 0:38:56But you must have tried perry before.

0:38:56 > 0:39:00You're not thinking of dogfish, are you, not thinking of huss?

0:39:00 > 0:39:03What do you reckon? That is fantastic.

0:39:03 > 0:39:05Curly kale, my favourite.

0:39:05 > 0:39:09Very good for you, vegetables, yes, please.

0:39:09 > 0:39:11And together with the clams...

0:39:11 > 0:39:14It's a good dish for January as well, after Christmas.

0:39:14 > 0:39:17It's a good, light dish. Not too heavy.

0:39:17 > 0:39:18And using the clams,

0:39:18 > 0:39:21if people wanted mix and match, you could use cockles.

0:39:21 > 0:39:22And mussels, wonderful.

0:39:22 > 0:39:26It is sweet, isn't it? Because of the perry.

0:39:26 > 0:39:29The perry flavour's quite important, you don't have the alcohol content.

0:39:29 > 0:39:31The girls are diving in there! They're happy.

0:39:31 > 0:39:33This is absolutely delicious.

0:39:33 > 0:39:36Have you ever tried ling before? No, I haven't. Never.

0:39:36 > 0:39:41Again we talked of alternatives to cod, but that really is a good one, isn't it?

0:39:41 > 0:39:44Needs to be absolutely fresh as a daisy though, that is the secret.

0:39:44 > 0:39:48You could use hake or pollock. It's great - all the flavour together. It's gorgeous.

0:39:48 > 0:39:51And it's British! Yeah, well!

0:39:57 > 0:40:00That is a great dish and ling is a great alternative to cod.

0:40:00 > 0:40:02Now, it's time for a trip north of the border

0:40:02 > 0:40:05as the legendary Keith Floyd cooks his way around Scotland.

0:40:07 > 0:40:09Every time I have a new passion in my life,

0:40:09 > 0:40:13I make a quick call to the BBC and my dreams are realised.

0:40:13 > 0:40:18In this instance, here is one of me going through the basic training in the gentle art of salmon fishing.

0:40:18 > 0:40:20Notice the concentration on the boat race.

0:40:20 > 0:40:24The salmon however - like so many objects of my desire -

0:40:24 > 0:40:25is playing hard to get.

0:40:25 > 0:40:28But I have no doubt that under the eagle or expert eye of Peter,

0:40:28 > 0:40:32the ghillie, who is clearly impressed by my progress, we will succeed.

0:40:32 > 0:40:36Indeed, just look at his face - glowing with pride at my efforts.

0:40:36 > 0:40:40Or is it the mask of a man who's seen it all before?

0:40:40 > 0:40:44So will I catch a fish supper, or will the cameraman run out of f...

0:40:46 > 0:40:51This then is Loch Fyne, home of the noted kipper, superb oysters and plump prawns.

0:40:51 > 0:40:54A loch of stunning views, of moody skies

0:40:54 > 0:40:58and the birthplace of our dubbing mixer, Stuart Greg,

0:40:58 > 0:41:01who wrote this piece of the commentary. OK, Stu...

0:41:01 > 0:41:02Cue cooking, please.

0:41:02 > 0:41:04On with cooking sketch number one.

0:41:04 > 0:41:08The trouble with half an hour programmes is you haven't got the time to do everything.

0:41:08 > 0:41:10Take my mate here, Jimmy McNab, brilliant fellow,

0:41:10 > 0:41:14could tell you stories all night over a dram and fill up the whole programme.

0:41:14 > 0:41:17One thing he can do really well is marinade and roast a haunch of venison.

0:41:17 > 0:41:19Jimmy, tell us all about the venison.

0:41:19 > 0:41:22Well, first of all, we get the venison from the estate, Keith.

0:41:22 > 0:41:26We bring it down to the Creggans, we hang it for ten days in the cold room.

0:41:26 > 0:41:31Then we butcher it and then it depends on the cut we want. Today it's the haunch.

0:41:31 > 0:41:34We put the haunch into the tin, as you see.

0:41:34 > 0:41:41And then we add apple, parsnip, carrot, onion, a mixture of dried herbs, fresh herbs.

0:41:41 > 0:41:46We cover the whole haunch with brown sugar and a few cloves of garlic.

0:41:46 > 0:41:50We rub it in and a few cloves of - what do you call these things? These are cloves.

0:41:50 > 0:41:56Cloves. And we rub it well in and then we add a bottle and a half of good red wine, which is essential.

0:41:56 > 0:42:00And cover it with tinfoil and that's you ready for putting it in the oven.

0:42:00 > 0:42:02Right, which is going to take about three and a half hours.

0:42:02 > 0:42:05Now, Jimmy, I don't wish to be rude, but if you could get on with that,

0:42:05 > 0:42:09we'll be coming back to you and see your herrings later because I've got a dinner party dish to cook.

0:42:09 > 0:42:13Richard, come down this way. Jimmy's got the heavy, slow-cooking haunch.

0:42:13 > 0:42:17I've got the delicate and expensive fillet steak from the venison,

0:42:17 > 0:42:20the loin of venison, and I cook it in creme de cassis.

0:42:20 > 0:42:23This is what it looks like when it comes out of the beast, OK?

0:42:23 > 0:42:27Like a big pork fillet, or a fillet steak. You cut pieces off it.

0:42:28 > 0:42:31Like that - nice round little collops, we call those.

0:42:31 > 0:42:33Then you beat them out. I've already done that.

0:42:33 > 0:42:36And then they're lovely, thin little collops of venison like that.

0:42:36 > 0:42:40And we also need some water, which I'll explain later.

0:42:40 > 0:42:44These go into the hot pan for a couple of seconds on each side.

0:42:44 > 0:42:47Just to brown very nicely like that.

0:42:50 > 0:42:54A little bit of salt and a little bit of pepper.

0:42:54 > 0:42:57OK. Then straightaway...

0:42:59 > 0:43:02..we pour in some blackcurrant liqueur like that and flame it.

0:43:05 > 0:43:10They must come out straight away now. On to the thing.

0:43:10 > 0:43:14In we put some of Jimmy McNab's wonderful venison stock.

0:43:18 > 0:43:21And we have got to reduce that. Come back, Richard, please.

0:43:21 > 0:43:25We've got to reduce that for three or four minutes, which you won't really want to see,

0:43:25 > 0:43:28so I'm going to have a quick word with Jimmy, while somebody carries on with that

0:43:28 > 0:43:31and look at his wonderful herrings, OK?

0:43:31 > 0:43:36Right, Jimmy, while my sauce bubbles, you've got about two minutes to explain your fabulous herrings.

0:43:36 > 0:43:38Richard, get really close on Jimmy. He hasn't done it before -

0:43:38 > 0:43:40help him out. Right, OK, Jimmy.

0:43:40 > 0:43:43OK, Keith, first of all, that's your original Loch Fyne herring.

0:43:43 > 0:43:47This here is a salt herring which we purchased there.

0:43:47 > 0:43:52What I do is I run that 36 hours under running cold water.

0:43:52 > 0:43:57Then you nick the backbone off. The fin off. You take your scissors.

0:43:57 > 0:43:59I nearly cut my hand off!

0:43:59 > 0:44:01And then you chop into pieces.

0:44:01 > 0:44:04OK, we've got that. Press on, because film's very expensive.

0:44:04 > 0:44:07Then you cut the onion up and chop it up there.

0:44:07 > 0:44:12Then we have got pimento, rosemary, mixed herbs.

0:44:12 > 0:44:13A wee shake of crushed chillies.

0:44:16 > 0:44:19Chop up your onion and your dill.

0:44:19 > 0:44:21And this is all fresh herbs which you add as well.

0:44:21 > 0:44:25Richard, pay attention properly here - mint, chives tarragon, fresh dill.

0:44:25 > 0:44:26OK, on you go, Jimmy.

0:44:26 > 0:44:31Then you mix all these ingredients up together and you leave them lying for two hours.

0:44:31 > 0:44:37Then you boil one cup of brown sugar to one cup of good malt vinegar.

0:44:37 > 0:44:39You bring that to the boil until your sugar dissolves.

0:44:39 > 0:44:43Then you mix the whole lot together and there's your end product.

0:44:43 > 0:44:46And the longer it lies, the better it matures.

0:44:46 > 0:44:48It's absolutely brilliant.

0:44:48 > 0:44:52Oh, boy! Should we have a little drink with that or not?

0:44:52 > 0:44:54Well, I'll tell you a story about that.

0:44:54 > 0:44:55It's a great combination -

0:44:55 > 0:44:57a dram of whisky and a plate of pickled herring,

0:44:57 > 0:44:59because you've your dram

0:44:59 > 0:45:02and that gives you something, you're hungry.

0:45:02 > 0:45:04So then you have a plate of pickled herrings,

0:45:04 > 0:45:06the salt herring gives you the thirst,

0:45:06 > 0:45:08so you go back to the dram, go back to the herring

0:45:08 > 0:45:12and it works vice versa, until you end up you're as pickled as what the herring is!

0:45:12 > 0:45:15Absolutely brilliant - slainte! I must go back to the sauce, excuse me.

0:45:19 > 0:45:23Mmm. That was very delicious. Anyway I must just finish this sauce.

0:45:23 > 0:45:26All I'm going to do now is beat in a little bit of butter

0:45:26 > 0:45:31to the creme de cassis and into the venison stock.

0:45:31 > 0:45:33Take about 30 seconds just to make it really smooth

0:45:33 > 0:45:35and creamy and wonderful.

0:45:38 > 0:45:40Which is now ready.

0:45:40 > 0:45:43OK, strain it over the little venison collops.

0:45:43 > 0:45:46Look at that lovely rich sauce.

0:45:46 > 0:45:48Down close on that Richard, so everybody can see.

0:45:48 > 0:45:51It's a dish you can make at home. Absolutely brilliant.

0:45:51 > 0:45:53In case you weren't paying attention earlier, I did say

0:45:53 > 0:45:55you needed some water for this dish.

0:45:55 > 0:45:57Of course you do - it goes into the dram!

0:45:57 > 0:46:00Jimmy! It's finished, can you come and have a taste, please?

0:46:00 > 0:46:03If he doesn't like it, we'll cut him out of the film -

0:46:03 > 0:46:04it's very, very simple!

0:46:04 > 0:46:07There you are, there's my venison and blackcurrant liqueur sauce,

0:46:07 > 0:46:08see what you think of it.

0:46:08 > 0:46:10Now that's a really streamlined venison.

0:46:12 > 0:46:14It cuts lovely.

0:46:19 > 0:46:22Hmm! OK? Really first class.

0:46:22 > 0:46:25It will be a favourite with the berry pickers in Dundee now!

0:46:25 > 0:46:29Let's have a look at yours then, that's been roasting away in the oven there, let's see how that's going.

0:46:29 > 0:46:33There we are. Can you pass me up the cloth? There you go. Lovely.

0:46:34 > 0:46:38Now, we just have to hope and pray this turns out like yours.

0:46:38 > 0:46:40I'm sure it will be very much better.

0:46:40 > 0:46:44Now this is truly a Scottish version, mine is a Sassenach version.

0:46:44 > 0:46:46Oh, I say, that looks brilliant.

0:46:46 > 0:46:48Get in there, Richard, come on.

0:46:48 > 0:46:51Right, in there with the fork and see what happens.

0:46:51 > 0:46:54Oh, that is beautiful. Have a little slice of that.

0:46:54 > 0:46:57Look at that, as tender as a baby's bottom!

0:46:57 > 0:46:58That is beautiful.

0:47:00 > 0:47:03Oh! That is incredible.

0:47:03 > 0:47:05You ought to have a dram, Jimmy. It's over there.

0:47:05 > 0:47:07Oh, that's good!

0:47:11 > 0:47:14Thank you very much. Here's all the very best.

0:47:14 > 0:47:18Absolutely brilliant, brilliant. Do you want a little bit yourself?

0:47:18 > 0:47:19No, no. I'm on a diet!

0:47:20 > 0:47:23You're on a diet! Look at that man - on a diet!

0:47:23 > 0:47:24On a diet? Or is that a diet?

0:47:29 > 0:47:31Meanwhile, back on the river bank...

0:47:37 > 0:47:41That was a bit better. Much better. That is a bit more encouraging.

0:47:41 > 0:47:45You see, I've only got a couple of hours to catch a really superb salmon for Lady McLean's lunch.

0:47:45 > 0:47:49Peter's going to help me, I'm dressed in the right stuff, shouldn't be any problem, it's just that...

0:47:51 > 0:47:54That was quite a good one again. Very good. Yes.

0:47:54 > 0:47:56I'm actually getting a bit better at this.

0:47:56 > 0:47:59We'll get the lunch, don't worry. And if not, well - we'll just...

0:47:59 > 0:48:01There you are now. The fish is after your fly! I've got him!

0:48:01 > 0:48:04I've got him! It's on. Now, keep the rod up, now. That's lovely.

0:48:04 > 0:48:08I'll just... Now wind this in if you can, hold that.

0:48:08 > 0:48:09Wind it in.

0:48:11 > 0:48:13Once you get it on the reel. Right.

0:48:13 > 0:48:17Now, you've got it on the reel, that's lovely. Don't rush it.

0:48:17 > 0:48:21That's it. That's it. Let him go quiet, but keep your rod up.

0:48:21 > 0:48:25It's only, all you've got to do is keep the rod up. Lovely.

0:48:25 > 0:48:28Let him go if he wants to go.

0:48:28 > 0:48:30Then wind in now. Very good.

0:48:31 > 0:48:33I actually cast that one too, didn't I?

0:48:33 > 0:48:35That's the extraordinary thing about it!

0:48:35 > 0:48:39Ooh, he's gone! He's off again! He's off!

0:48:39 > 0:48:43Ha! Ha! Ha! Well, that's just my luck, isn't it?

0:48:43 > 0:48:47But never mind. Once encouraged like that, you just keep on doing it, it's not a problem.

0:48:47 > 0:48:50That was a great shame. Very good. What did I do wrong?

0:48:50 > 0:48:52No, nothing, you just didn't take it very well.

0:48:52 > 0:48:56If you take it a wee bit better there. Do you want to try again?

0:48:56 > 0:48:59Pretty impressive, though. More or less first cast.

0:49:02 > 0:49:04Now we have to start all over again.

0:49:04 > 0:49:06Yes, or Lady McLean will go hungry!

0:49:07 > 0:49:11Failure is a solitary thing and I was sad to lose the fish

0:49:11 > 0:49:14and injured that when I took my next one, the crew

0:49:14 > 0:49:16had lost interest and were busy filming rare flowers.

0:49:16 > 0:49:19Get the blinking camera on - I've got one!

0:49:19 > 0:49:21I didn't even know the name of the plant!

0:49:21 > 0:49:23I've got one!

0:49:24 > 0:49:26Now, we did something that we shouldn't do,

0:49:26 > 0:49:28but Lady McLean's far more important

0:49:28 > 0:49:31than actually scruples at the end of the day.

0:49:31 > 0:49:33And I'm afraid what we did was

0:49:33 > 0:49:36we put a little spinner on

0:49:36 > 0:49:38and in fact we've got one.

0:49:38 > 0:49:40So honour, in fact...

0:49:40 > 0:49:42is salvaged, I think.

0:49:43 > 0:49:45If I can hold it just for the last...

0:49:48 > 0:49:51Thank you very much, Peter. There you are.

0:49:51 > 0:49:53There, you see, there's lunch for Lady McLean.

0:49:53 > 0:49:55She will be very, very pleased with us, I think.

0:49:55 > 0:49:59I'm certainly very pleased with me, because we never cheat on this programme,

0:49:59 > 0:50:01that's the one really good thing about it.

0:50:01 > 0:50:04How heavy is that? Three or four pounds? That's lovely - about three pound.

0:50:04 > 0:50:07Yeah, that's absolutely fine. OK. Absolutely fine.

0:50:07 > 0:50:09Ideal for your cooking.

0:50:09 > 0:50:14Following the knocker routine to the letter, we arrive at the home of Sir Fitzroy and Lady McLean.

0:50:14 > 0:50:16This man causes a great conflict of interest.

0:50:16 > 0:50:18We nearly ditched the cookery programme

0:50:18 > 0:50:20to make a documentary about Fitz,

0:50:20 > 0:50:22who some say was Ian Fleming's inspiration for Bond.

0:50:22 > 0:50:24CREW SING BOND THEME

0:50:24 > 0:50:27AS SEAN CONNERY: The name is Bond, James Bond. 007.

0:50:27 > 0:50:29British Intelligence.

0:50:29 > 0:50:30He was good mates with Churchill,

0:50:30 > 0:50:34and was parachuted into Yugoslavia to find Tito, which he did.

0:50:34 > 0:50:36Nowadays he writes wonderful tales

0:50:36 > 0:50:39and probably still has the odd word in the corridors of power.

0:50:39 > 0:50:40This is absolutely brilliant, isn't it?

0:50:40 > 0:50:43Do you like the little house I've borrowed for today?

0:50:43 > 0:50:45Actually, it belongs to a friend of mine, who has a hotel.

0:50:45 > 0:50:46We didn't like her hotel,

0:50:46 > 0:50:49because it was a bit smaller than the house she lives in, you see?

0:50:49 > 0:50:52You know, we always like to beg, borrow and steal

0:50:52 > 0:50:53these humble little abodes.

0:50:53 > 0:50:56But nothing humble about my efforts today, nothing humble at all.

0:50:56 > 0:51:00This is the king of fish, must make me the king of anglers,

0:51:00 > 0:51:02because up here, in May - which is now in May, you see,

0:51:02 > 0:51:04you'll be watching this in the winter, probably,

0:51:04 > 0:51:06but this is May - the rains haven't rained,

0:51:06 > 0:51:10the rivers haven't spated, the salmon aren't running, but I got one.

0:51:10 > 0:51:12I did promise about a five-pound one, and I'm sorry,

0:51:12 > 0:51:14this is only about three and a half pounds, Veronica.

0:51:14 > 0:51:16I hope it'll be all right. It's marvellous!

0:51:16 > 0:51:18I didn't believe you were going to get one!

0:51:18 > 0:51:20I was absolutely certain you'd come and I'd have to take one

0:51:20 > 0:51:24out of the fridge, a farm salmon. This is a wild - is it freshly run?

0:51:24 > 0:51:25Has it got lice on it?

0:51:25 > 0:51:28It has... Well... Well, it's been up for three days.

0:51:28 > 0:51:32You know about that, if a fish comes up the very day -

0:51:32 > 0:51:33people are put off by that -

0:51:33 > 0:51:35it has a louse with a streamer on it,

0:51:35 > 0:51:38which you just wash off, from the sea.

0:51:38 > 0:51:41And if it comes up two days it has a louse without a streamer.

0:51:41 > 0:51:44And this has been up three days. Three days, you see?

0:51:44 > 0:51:46It's really beautiful, fresh, wild salmon.

0:51:46 > 0:51:47I should say that Veronica...

0:51:47 > 0:51:49Not very big, but all the better for that.

0:51:49 > 0:51:52I actually like a small salmon better than a...than a big one.

0:51:52 > 0:51:53It's very good.

0:51:53 > 0:51:56I ought to interrupt her there, before she takes complete charge.

0:51:56 > 0:51:58Lady Veronica Maclean

0:51:58 > 0:52:00is one of the country's leading cookery book writers.

0:52:00 > 0:52:02She's travelled extensively,

0:52:02 > 0:52:05she's the wife of that amazing adventurer Sir Fitzroy Maclean,

0:52:05 > 0:52:07and what she doesn't know about cooking,

0:52:07 > 0:52:09and, as you've heard, about salmon, isn't worth printing.

0:52:09 > 0:52:12I mean, she knows the lot. Anyway, so how shall we cook it?

0:52:12 > 0:52:13How is the proper way to cook this salmon?

0:52:13 > 0:52:16Well, I've cooked it, always,

0:52:16 > 0:52:19like it was always cooked in my home as a child,

0:52:19 > 0:52:23on a very great river, much better than the West coast rivers,

0:52:23 > 0:52:24the River Beaulieu.

0:52:24 > 0:52:28And we cooked it in fish kettle, covered -

0:52:28 > 0:52:30whatever the size of the fish, this is what's mysterious -

0:52:30 > 0:52:33just covered by about a finger of water.

0:52:33 > 0:52:36Right, so, Richard... So, we put it in the fish kettle, cold water.

0:52:36 > 0:52:37Cold water. That's the first thing.

0:52:37 > 0:52:40Now, Richard, I want you to be particularly good today.

0:52:40 > 0:52:42We all know you've won the Glenfiddich award

0:52:42 > 0:52:45for being quite a good cameraman, but I don't want any mucking about,

0:52:45 > 0:52:47I want this all covered very carefully, OK?

0:52:47 > 0:52:50There - into the salmon. There it is, about a finger of water.

0:52:50 > 0:52:54Now, honestly, the business of putting a couple of peppercorns,

0:52:54 > 0:52:58a bay leaf and a tiny bit of white wine is all nonsense,

0:52:58 > 0:53:00but it looks good. HE CHUCKLES

0:53:00 > 0:53:02It simply doesn't... That's enough.

0:53:02 > 0:53:04It simply doesn't matter.

0:53:04 > 0:53:05Some people say,

0:53:05 > 0:53:08if the salmon came out of the sea, then it's best to cook in sea water,

0:53:08 > 0:53:12but I quite often just cook it in plain, cold water -

0:53:12 > 0:53:14one bay leaf - and that's it.

0:53:14 > 0:53:18No salt? No, no salt. No, fish don't need salt.

0:53:18 > 0:53:20Good. Richard, the lady's speaking -

0:53:20 > 0:53:22I did ask you to start this thing properly.

0:53:22 > 0:53:25Lady Maclean is talking to you and the customers at home,

0:53:25 > 0:53:26would you look at her, please? Thank you.

0:53:26 > 0:53:28Now, what were you saying?

0:53:28 > 0:53:31Do you always wear your hat on when you're cooking?

0:53:31 > 0:53:34Sorry...! It is rather a magnificent hat, has it got a Hardy fly in it?

0:53:34 > 0:53:36No, it hasn't... It ought to, now that you've caught that.

0:53:36 > 0:53:39It's my fishing hat. Yes, I'm sorry about that. Lovely!

0:53:39 > 0:53:40Take that, could you?

0:53:40 > 0:53:43Right, so, we want to put that... Now, ready. Hatless, but ready.

0:53:43 > 0:53:45OK. And we've got the lid, yes.

0:53:45 > 0:53:48Well, this is what I love and live by, which is

0:53:48 > 0:53:52my glorious 30-year-old cooker. There we go.

0:53:52 > 0:53:56And we put the lid on, and then the next...

0:53:56 > 0:53:59It ought to fit tightly, and it does.

0:53:59 > 0:54:03Now, the next thing is that that is in cold water,

0:54:03 > 0:54:07and we don't forget it, but the moment it comes to the boil,

0:54:07 > 0:54:12a nice sort of rolling boil... How long will that be? 20 minutes? Yes.

0:54:12 > 0:54:15Cos there isn't... Not a lot of... About half an hour. Yeah.

0:54:15 > 0:54:17I never can tell, it depends on your heat,

0:54:17 > 0:54:19but you don't want to put it on the hottest,

0:54:19 > 0:54:23you want to have it on hot heat, but not the very hottest.

0:54:23 > 0:54:26Right. And then, when it comes to the boil,

0:54:26 > 0:54:30you literally stand with your watch on your hand and cook it

0:54:30 > 0:54:34for anything between one and a half and three minutes, let it boil.

0:54:34 > 0:54:37OK. And that's all. Right. And then you let it cool in its steam.

0:54:37 > 0:54:40Well, shall we go and have a wee dram to celebrate our success? I think so!

0:54:40 > 0:54:43And also to welcome us here, because it's rather good, isn't it?

0:54:43 > 0:54:44Very nice idea. Why not?

0:54:44 > 0:54:46Oh, you haven't got one, excuse me.

0:54:46 > 0:54:48It's over there.

0:54:48 > 0:54:52And this is a very curious thing about this Scottish lady,

0:54:52 > 0:54:53this grand, grand...

0:54:53 > 0:54:55You can follow the microphone around, as well, if you can.

0:54:55 > 0:54:57You know, you don't have to be difficult.

0:54:57 > 0:55:00..Is she doesn't drink that much scotch whisky, she drinks...

0:55:00 > 0:55:04I do outside. Outside. On the hill, I...

0:55:04 > 0:55:06I'm sorry to say, I like bourbon.

0:55:06 > 0:55:09Well, cheers to us. Thanks for having me here, anyway,

0:55:09 > 0:55:11and we'll get on with the cooking. It's lovely having you.

0:55:14 > 0:55:16Here beginneth the first Maclesson.

0:55:16 > 0:55:21This is Lady Maclean's beurre blanc sauce, which goes over her salmon.

0:55:21 > 0:55:24You have one cup of dry white wine, half a cup of water,

0:55:24 > 0:55:27half a cup of finely-chopped shallots,

0:55:27 > 0:55:30a tablespoon of good wine vinegar, bit of salt, bit of pepper,

0:55:30 > 0:55:32couple of tablespoonfuls of double cream -

0:55:32 > 0:55:35paying attention, all of you, I hope? And 8oz of butter.

0:55:35 > 0:55:38You reduce all of the liquids except the butter and the cream

0:55:38 > 0:55:42until there's almost nothing left, you cut the butter into little bits

0:55:42 > 0:55:46and whisk it with the cream, by hand, like her ladyship is doing.

0:55:46 > 0:55:48Richard, back on the pot so we can all see what's going on.

0:55:51 > 0:55:54It's looking splendid, isn't it? Is that all right?

0:55:54 > 0:55:57I think it's absolutely lovely, Keith. It's beautifully dressed.

0:55:57 > 0:56:00Couldn't have done it better myself. And it couldn't be fresher.

0:56:00 > 0:56:02That little salmon was swimming up the loch, up the river,

0:56:02 > 0:56:04only at half past eight this morning,

0:56:04 > 0:56:08it's now quarter to one, and I caught it - very chuffed about that, really.

0:56:08 > 0:56:11Very chuffed you may be, but don't let viewers think

0:56:11 > 0:56:14that it was because it was hungry the fish took your fly,

0:56:14 > 0:56:16it's simply because they get irritated.

0:56:16 > 0:56:18They don't feed at all in a river,

0:56:18 > 0:56:21but when they see a fly hovering over them, they go, "Well!"

0:56:21 > 0:56:23I... And just, really, to get rid of it.

0:56:23 > 0:56:26I've got a little confession to make.

0:56:26 > 0:56:29I did catch it, but I'm afraid I caught it on a spinner,

0:56:29 > 0:56:32because my first fish I got on a fly I lost,

0:56:32 > 0:56:34the second fish I lost on a fly...

0:56:34 > 0:56:36Oh, well, that's very honest.

0:56:36 > 0:56:38But I couldn't come here empty-handed.

0:56:38 > 0:56:40I'm sorry to say that I've got two sons,

0:56:40 > 0:56:43and one of them is a very good spinner.

0:56:43 > 0:56:45Or rather, he wheels a very good spinner.

0:56:45 > 0:56:47And he always comes back with results,

0:56:47 > 0:56:49whereas the other one often doesn't.

0:56:49 > 0:56:51That's absolutely brilliant, isn't it?

0:56:51 > 0:56:53Should we consider going for a walk in the garden,

0:56:53 > 0:56:56or having a little slurp somewhere quietly? I think we might do that!

0:56:56 > 0:56:58And letting them get on. Carry on.

0:56:58 > 0:57:00Cos we've had a nice time, haven't we? I'm very pleased.

0:57:05 > 0:57:08A classic serving of the great man Mr Floyd, there.

0:57:08 > 0:57:10Now, we're not cooking live in the studio today,

0:57:10 > 0:57:12so instead we're looking back at some of the great recipes

0:57:12 > 0:57:14from the Saturday Kitchen larder.

0:57:14 > 0:57:16Still to come on today's bites,

0:57:16 > 0:57:19Daniel Galmiche and Vivek Singh already had respectable

0:57:19 > 0:57:20times in the omelette challenge.

0:57:20 > 0:57:23Find out if they managed to get higher up the leaderboard

0:57:23 > 0:57:24a little later on.

0:57:24 > 0:57:27The shy and retiring Silvena Rowe shows us

0:57:27 > 0:57:30just what to do with king prawns this New Year.

0:57:30 > 0:57:33She wraps the prawns in basil and a type of finely-shredded pastry,

0:57:33 > 0:57:37and serves them with a Middle Eastern inspired tartare sauce.

0:57:37 > 0:57:40And actress Claudie Blakley faced her Food Heaven or Food Hell.

0:57:40 > 0:57:42Would she get her Food Heaven, chicken,

0:57:42 > 0:57:46which she could serve with a lemon tagine with herby tabbouleh,

0:57:46 > 0:57:49or would she get her dreaded Food Hell, duck, with braised legs

0:57:49 > 0:57:53and roasted breast, that would be served with red cabbage slaw?

0:57:53 > 0:57:55Find out what she gets to eat at the end of the show.

0:57:55 > 0:57:58Now, if you're looking for something to warm up those cold January days,

0:57:58 > 0:58:00then look no further,

0:58:00 > 0:58:04because Atul Kochhar has some inspiration from sunny Malaysia.

0:58:04 > 0:58:05Take a look at this.

0:58:05 > 0:58:08Now, this recipe - explain to us what it is.

0:58:08 > 0:58:11It's Malay Indian lamb korma. Korma. Yes.

0:58:11 > 0:58:13Now, we said at the top of the show korma doesn't have to have

0:58:13 > 0:58:15coconut milk in. It doesn't have to have.

0:58:15 > 0:58:19It can have, or it does have, but that's a different version of it,

0:58:19 > 0:58:21from North India to South India it differs.

0:58:21 > 0:58:23So, what's in your one, then?

0:58:23 > 0:58:27This one has got - obviously lamb, I'm using lamb leg,

0:58:27 > 0:58:32and for thickening, I'm using cashew nut instead of almonds or coconut.

0:58:32 > 0:58:34Right, I'm going to get on and do the onions. Thank you.

0:58:34 > 0:58:37You've got a load of spices that we're going to toast off first.

0:58:37 > 0:58:38I've got some spices here, here.

0:58:38 > 0:58:41When I say "some", I know you're going to laugh.

0:58:41 > 0:58:44No, I love all this - but I think this is the common mistake,

0:58:44 > 0:58:46we don't get the spices right.

0:58:46 > 0:58:50We kind of just throw it in and mix and match.

0:58:50 > 0:58:53It's actually a great combination of hot and cold spices, James. OK.

0:58:53 > 0:58:57So, coriander, cumin, fennel, black pepper, cloves, star anise

0:58:57 > 0:59:00and cinnamon. OK. All goes in together.

0:59:00 > 0:59:02Ideally it should be toasted separately,

0:59:02 > 0:59:05and to heat it up a bit more, you can add a red chilli.

0:59:05 > 0:59:09Now, no oil in there, just a dry pan for this one. Dry pan, yes.

0:59:09 > 0:59:12So, really high heat.

0:59:13 > 0:59:15Lightly toast it.

0:59:15 > 0:59:18And then bring it back on a plate.

0:59:18 > 0:59:20Because you need to cool it slightly.

0:59:21 > 0:59:24So, a beautiful fragrant smell comes out. Yeah.

0:59:24 > 0:59:26OK.

0:59:26 > 0:59:32And as we are going to do korma, we have to serve it with rice. OK.

0:59:32 > 0:59:34So, absorption method, one is to one -

0:59:34 > 0:59:37basmati rice, washed and soaked. Yep.

0:59:37 > 0:59:40As the water comes to boil, just add the rice.

0:59:40 > 0:59:44So, the rice is just washed through. Yeah, that's it.

0:59:44 > 0:59:48And just put a lid on that. When it comes to boil, reduce the heat.

0:59:48 > 0:59:50Now, you want to be browning off the meat for this. Absolutely. OK.

0:59:50 > 0:59:53So, I want to use a little bit of ghee.

0:59:53 > 0:59:55I don't often use ghee, but for this recipe I have to,

0:59:55 > 0:59:57because it's such a traditional flavour.

0:59:57 > 1:00:00Ghee is clarified butter. It is clarified butter.

1:00:00 > 1:00:04Little bit of oil. Yeah. Otherwise ghee burns very fast.

1:00:04 > 1:00:10Right. And I'll add all the lamb in the fat straight away.

1:00:10 > 1:00:15Now, this area where this comes from, whereabouts is it in India?

1:00:15 > 1:00:18This is actually inspired by South Indian cooking,

1:00:18 > 1:00:21but it's actually Malaysia that has made this. OK.

1:00:21 > 1:00:23So, it's Indians living in Malaysia.

1:00:23 > 1:00:26Malaysia used to trade with India quite a lot. Yeah.

1:00:26 > 1:00:29Pinch of salt will go in.

1:00:29 > 1:00:32And I will also throw in this cinnamon stick now.

1:00:32 > 1:00:35So, you're travelling all over the world, researching different curries

1:00:35 > 1:00:37and following, almost, the spice trail, aren't you?

1:00:37 > 1:00:38I am, actually, James.

1:00:38 > 1:00:41I'm looking at Malaysia very interestingly,

1:00:41 > 1:00:43because it has got such a beautiful blend

1:00:43 > 1:00:45of different cultures and cuisines.

1:00:45 > 1:00:47It has got Portuguese food,

1:00:47 > 1:00:51it has got Eurasian food, it has got its own Malay food, Chinese food.

1:00:51 > 1:00:55Yeah. I think, heritage-wise, it's a really rich country.

1:00:55 > 1:00:57Right, these are all the toasted spices gone in here.

1:00:57 > 1:00:59All the toasted spices gone in there. Right.

1:00:59 > 1:01:02And we also have to make a ginger-garlic paste. OK.

1:01:02 > 1:01:04And I will also need the cashew nut paste in. I'll do that.

1:01:04 > 1:01:06I've chopped the onions, so we'll get that in a second.

1:01:06 > 1:01:10Once this is done, I'll pass it through a fine sieve,

1:01:10 > 1:01:13and I'll give you turmeric also, to go through that.

1:01:13 > 1:01:15OK.

1:01:15 > 1:01:17So, turmeric, the whole lot just goes - now,

1:01:17 > 1:01:20you could actually make a batch of this, couldn't you?

1:01:20 > 1:01:23You could easily make a batch of it, and keep it in an airtight container.

1:01:23 > 1:01:26Yeah. Or, in a professional kitchen,

1:01:26 > 1:01:29you could actually vacuum pack it and keep it. Right.

1:01:31 > 1:01:36And it'll last you a good four months, if it's vacuum-packed.

1:01:36 > 1:01:37So, we've got our spices through.

1:01:37 > 1:01:39Now, the reason why you do this

1:01:39 > 1:01:41is just to get rid of the husks out of here.

1:01:41 > 1:01:44Yeah, because there's husks, there's bits which will come to your mouth...

1:01:44 > 1:01:46Actually, I can use the same plate for keeping the lamb,

1:01:46 > 1:01:48the toasted lamb back.

1:01:49 > 1:01:51Bit of the old ginger.

1:01:51 > 1:01:54So, tell us about your restaurant, then, Benares.

1:01:54 > 1:01:57Because...it closed. And it's reopened.

1:01:57 > 1:02:01It closed and it has reopened, yes. It has come back after refurbishment.

1:02:01 > 1:02:02Yep. It's looking great,

1:02:02 > 1:02:06I'm looking forward to have many long years to come!

1:02:06 > 1:02:09And you're opening another one, is that right?

1:02:09 > 1:02:11I'm opening another one, Colony.

1:02:11 > 1:02:12Which was always opening,

1:02:12 > 1:02:16but it just so happened that Benares got burnt in between. Yeah.

1:02:16 > 1:02:21The Colony is in Marylebone High Street, and that has purely been

1:02:21 > 1:02:24inspired, or I've got inspired,

1:02:24 > 1:02:28to change the British bar food,

1:02:28 > 1:02:31I'm sick of eating chicken nuggets and peanuts and crisps,

1:02:31 > 1:02:34so I want to just improve it... All right, OK.

1:02:34 > 1:02:36And make it the way I like it, so it's Indian-inspired...

1:02:36 > 1:02:39Don't change the beer. ..bar and grill.

1:02:39 > 1:02:43Chicken korma in a basket, then, is that right? You can say that.

1:02:43 > 1:02:46That's a new idea. Sounds good to me! There you go.

1:02:46 > 1:02:50Pinch of salt, always, so the onions will caramelise faster. Yeah.

1:02:50 > 1:02:52Really helps.

1:02:52 > 1:02:56And we can, actually, in the same one, we can just dust it lightly. OK.

1:02:56 > 1:02:59Just dust it. Can I use your...? Yeah. Yeah. There you go.

1:02:59 > 1:03:02So, in we go with the garlic and the ginger. Garlic and ginger.

1:03:02 > 1:03:05So, this is a paste. Yes. Just a dash of water. Touch of water.

1:03:07 > 1:03:08And give this a quick blitz.

1:03:12 > 1:03:15For making of curries, cooking of onions is really important.

1:03:15 > 1:03:18So, we have to come up with right colour of onion

1:03:18 > 1:03:21to get the right consistency and the colour of the curry. Right.

1:03:21 > 1:03:25So, for korma, it has to be translucent, golden-brown in colour.

1:03:25 > 1:03:29Yeah. And for deep korma, which are called taar kormas,

1:03:29 > 1:03:33the onions have to be brown, so rogan josh comes from that. Right.

1:03:33 > 1:03:36So, the darker the onions, the darker the korma is.

1:03:36 > 1:03:39Darker the onion, the darker the korma, yes.

1:03:39 > 1:03:44OK. Right, there's your... Perfect. I'll add lamb back. Yeah.

1:03:44 > 1:03:47And the ginger-garlic can go in there too.

1:03:47 > 1:03:49Get rid of that. Thank you, Chef.

1:03:51 > 1:03:53And then you want me to basically just blend these cashew nuts.

1:03:53 > 1:03:56If you could, Chef. Now, these two have just been soaked?

1:03:56 > 1:04:00It's been soaked in lukewarm water, so they become slightly softened.

1:04:00 > 1:04:02And you can use the same water when you mince them.

1:04:02 > 1:04:05OK, and these just get blended up - give it a quick blend.

1:04:12 > 1:04:15And that just goes into a nice little paste. Absolutely.

1:04:15 > 1:04:17The finer the better.

1:04:17 > 1:04:20Once the onions and ginger-garlic has been sauteed well,

1:04:20 > 1:04:22we can add the korma powder.

1:04:22 > 1:04:25Yeah. And the saffron water.

1:04:27 > 1:04:30Mix it all together. And that's saffron that's been soaked as well.

1:04:30 > 1:04:34Saffron has been soaked in lukewarm water as well.

1:04:34 > 1:04:36You could soak it in a tablespoon of warm milk, as well.

1:04:36 > 1:04:39Now, we've got some chilli here. Some mild chilli powder.

1:04:39 > 1:04:41Does that go in anywhere? That'll go in there.

1:04:41 > 1:04:43OK. So, chilli powder as well.

1:04:43 > 1:04:46And chilli is always like pepper, it's to taste.

1:04:46 > 1:04:48It depends how much you want. Right.

1:04:48 > 1:04:51And if the spice powder actually does it for you,

1:04:51 > 1:04:54then there's no need to add any chilli powder.

1:04:54 > 1:04:58But I guess, looking at James and the crowd here, I think they can take it.

1:04:58 > 1:05:00No? Yeah. Yeah. Love chilli.

1:05:00 > 1:05:04There we go. All right. Good. So, little bit of water in there.

1:05:04 > 1:05:05Yeah.

1:05:06 > 1:05:08So, that's the cashew nuts. That's the cashew nut.

1:05:08 > 1:05:10Just mix it all together.

1:05:10 > 1:05:12Now, you were saying, you can use peanuts, pistachio nuts...

1:05:12 > 1:05:15Peanuts, generally not, but good idea.

1:05:15 > 1:05:17If you want to make a cheap korma, you can.

1:05:17 > 1:05:19It's my version of your recipe, Atul.

1:05:19 > 1:05:21That's all right, it's all right.

1:05:21 > 1:05:24I'm going to add the cashew nut paste now.

1:05:24 > 1:05:27So, this thickens it up. It thickens it up really well.

1:05:29 > 1:05:31And I've just got some diced tomatoes here.

1:05:31 > 1:05:33I'll leave this cooking for a while, James,

1:05:33 > 1:05:35and the one which we have been cooking for some time, now,

1:05:35 > 1:05:39where the lamb is cooked, because the lamb takes about 45 minutes to cook.

1:05:39 > 1:05:40Yeah.

1:05:40 > 1:05:43Now, you've - we've got - this is leg of lamb, this is?

1:05:43 > 1:05:48Diced leg of lamb? Yes. For this, always use diced leg of lamb. OK.

1:05:48 > 1:05:52Reduce the heat, and we've got... Tomatoes, you want the tomatoes in?

1:05:52 > 1:05:57Tomatoes in, please. Some yoghurt and cream.

1:05:59 > 1:06:01We can add just a dollop of yoghurt.

1:06:01 > 1:06:04This is full fat yoghurt, yeah? Full fat yoghurt.

1:06:04 > 1:06:07OK. And a dash of cream.

1:06:07 > 1:06:10It can only be just yoghurt, but sometimes what happens,

1:06:10 > 1:06:13by mistake, if you boil the korma, the yoghurt will split,

1:06:13 > 1:06:15and the curry looks really bad. Right.

1:06:15 > 1:06:18So, if you add a dash of cream, it keeps the yoghurt together.

1:06:18 > 1:06:19Ah! Now you know. There you go.

1:06:19 > 1:06:22And a little bit of coriander in there.

1:06:22 > 1:06:24Chopped coriander, fabulous. OK.

1:06:24 > 1:06:26Well, we've got our bowl, there. We're ready for you now.

1:06:26 > 1:06:27We are ready.

1:06:27 > 1:06:30Just serve. And the rice, literally, you just bring it to the boil,

1:06:30 > 1:06:33cook it, switch it off, and it's just absorption. It just...

1:06:33 > 1:06:35Absolutely. Yeah. That's what you end up with.

1:06:35 > 1:06:38Use a fork to break it a bit.

1:06:38 > 1:06:40There you go. And that's how you do it.

1:06:40 > 1:06:43You could put cinnamon in there, all different types of stuff.

1:06:43 > 1:06:46You could use any flavouring you want, but best would be -

1:06:46 > 1:06:47because the curry's so fragrant,

1:06:47 > 1:06:50you want to use a plain steamed rice. OK.

1:06:51 > 1:06:54Get you a little bit of that, as well. Ready?

1:07:00 > 1:07:03Some tomatoes. Smells, I have to say, it smells delicious.

1:07:03 > 1:07:07There'll be people just sat in bed all over the UK with

1:07:07 > 1:07:10a hangover thinking, "This is the perfect cure,"

1:07:10 > 1:07:11and to be honest, this is fantastic.

1:07:11 > 1:07:14Little bit of that over the top. Little bit of that on top.

1:07:14 > 1:07:17Makes all the difference, that, Atul. Remind us what that is again.

1:07:17 > 1:07:21It's Malay Indian lamb korma with steamed rice.

1:07:21 > 1:07:22Easy as that.

1:07:27 > 1:07:30I have to say, it smells just incredible.

1:07:30 > 1:07:33So, Atul, have a seat over here. Thank you. Max, it just keeps coming.

1:07:33 > 1:07:35The food just keeps coming.

1:07:35 > 1:07:36Course number three. LAUGHTER

1:07:36 > 1:07:40Skevy - can she have a little pop on that first? Absolutely.

1:07:40 > 1:07:41I do feel very rude.

1:07:41 > 1:07:43After you, my love. Oh, thank you.

1:07:43 > 1:07:47Dive in, cos by the time it gets to the end, it's not coming back.

1:07:47 > 1:07:49Richard's eyes are like that...

1:07:49 > 1:07:50Exactly, yeah.

1:07:50 > 1:07:53There we go. But other meats you could do that with instead of...?

1:07:53 > 1:07:57You could easily do it with beef or pork. Chicken, as well, you can.

1:07:57 > 1:07:59But the spice mix actually changes for chicken. Right.

1:07:59 > 1:08:02What would you add for chicken, or take out?

1:08:02 > 1:08:06For chicken there is more fennel and star anise. Right, OK. Less chilli.

1:08:06 > 1:08:09Why do you tend to use the leg rather than the shoulder?

1:08:09 > 1:08:11Is shoulder too fatty?

1:08:11 > 1:08:13No, you can use shoulder as well. Yeah?

1:08:13 > 1:08:16But this is a part of animal which has exercised a lot,

1:08:16 > 1:08:17so it has got a lot of flavour.

1:08:17 > 1:08:19Because you're cooking with so many spices,

1:08:19 > 1:08:22you need time for the spices to really mix with the meat as well.

1:08:22 > 1:08:24Right. And that's why, always,

1:08:24 > 1:08:26part of the animal which has exercised more

1:08:26 > 1:08:28will be used in Asian cooking. Oh, OK.

1:08:28 > 1:08:32It's lovely, really subtle blends, lovely tastes.

1:08:32 > 1:08:35Really nice. It's a really beautiful blend of Indian/Malay.

1:08:35 > 1:08:36There you go.

1:08:42 > 1:08:45What better meal to serve as part of your Sunday lunch?

1:08:45 > 1:08:46Now it's time to see what happened

1:08:46 > 1:08:50when France met India at the omelette challenge hobs.

1:08:50 > 1:08:52Daniel Galmiche and Vivek Singh were both determined

1:08:52 > 1:08:55to better their times, but who would succeed? Take a look at this.

1:08:55 > 1:08:57Right, let's get down to business.

1:08:57 > 1:09:00All the chefs that come on the show battle it out against the clock

1:09:00 > 1:09:02and each other to make a simple three-egg omelette.

1:09:02 > 1:09:05Both pretty respectable times on our board, here.

1:09:05 > 1:09:08Not too bad. I'm pretty sure they can go quicker, though. All right?

1:09:08 > 1:09:11Pans are ready. Clock stops when the omelette hits the plate.

1:09:11 > 1:09:14You ready? Let's put the clocks on the screens, please.

1:09:14 > 1:09:16You ready? Three, two, one, go.

1:09:21 > 1:09:24Have you ever tried to do this? No, but - it's frightening, I think.

1:09:24 > 1:09:27It's frightening! Bit nervous just watching it, aren't you?

1:09:31 > 1:09:33This is where the - look at the concentration on their faces!

1:09:33 > 1:09:34That's the thing.

1:09:36 > 1:09:38Come on! GONG

1:09:40 > 1:09:43Daniel, vive la France! Come on! GONG

1:09:43 > 1:09:44There we go.

1:09:44 > 1:09:47Ah, better than last time. LAUGHTER

1:09:47 > 1:09:49You don't want to know what last time's was.

1:09:49 > 1:09:52James, can I mark Daniel's, please? No, you can't mark Daniel's, no.

1:09:52 > 1:09:55Better than last time, but you don't want to know what last time's was.

1:09:55 > 1:09:56Actually, this one is edible.

1:09:56 > 1:09:59There you go.

1:09:59 > 1:10:01Mm! Pretty good. Oh, yeah.

1:10:02 > 1:10:03Daniel...

1:10:03 > 1:10:07Fantastic.

1:10:07 > 1:10:09Your previous score - where were you, anyway?

1:10:09 > 1:10:14Er, somewhere there. I'm looking for you. 26... Point 9. You're there.

1:10:14 > 1:10:16Yeah, I know.

1:10:16 > 1:10:20You did it quicker. Oh! Wey, yo!

1:10:20 > 1:10:22Not by a lot, though. 28.88.

1:10:22 > 1:10:24There you go, right up there.

1:10:24 > 1:10:27Exactly the same time as Sat Bains. Ah, mais voila!

1:10:27 > 1:10:30Well, that's OK. I'm happy with that. Vivek.

1:10:30 > 1:10:32Much faster, but it's not cooked.

1:10:32 > 1:10:35Well, I'd like it to be under 20, but...

1:10:35 > 1:10:37I'm trying to find you - there's too many chefs on our board.

1:10:37 > 1:10:41There you go. 21.88. Yeah.

1:10:41 > 1:10:43You were quicker. Was I? Ooh.

1:10:43 > 1:10:46Are you in the blue? Ooh. Well, find out.

1:10:46 > 1:10:48No, you're not. Oh, no! Just outside.

1:10:48 > 1:10:5121.40, basically stay exactly where you are.

1:10:51 > 1:10:56That's a really respectable time. There you go, take that home.

1:10:56 > 1:10:58That's my Christmas present to you. Thank you. Et voila.

1:11:03 > 1:11:05Well done, boys, and thanks for giving me

1:11:05 > 1:11:07an omelette I could actually eat, for a change.

1:11:07 > 1:11:10Now, who better to give some New Year cooking inspiration

1:11:10 > 1:11:14than former Bulgarian rugby-playing star Silvena Rowe?

1:11:14 > 1:11:16I kid you not.

1:11:16 > 1:11:18Welcome to the show. Hi, darling. There we go.

1:11:18 > 1:11:21Straight away, straight in there. It's been a long time. Yes.

1:11:21 > 1:11:22What are we cooking?

1:11:22 > 1:11:24We're doing a sweet basil

1:11:24 > 1:11:27and kadaifi-wrapped prawns with pine nut tarator.

1:11:27 > 1:11:29Now, this is - kadaifi, is this?

1:11:29 > 1:11:32Yeah, this is kadaifi, or it's called kanafeh in Syria,

1:11:32 > 1:11:34but in Turkey it's called kadaifi, in Bulgaria.

1:11:34 > 1:11:37It's a Middle Eastern kind of Eastern Mediterranean pastry,

1:11:37 > 1:11:40it's like a very finely-shredded filo pastry.

1:11:40 > 1:11:42As you can see, I've covered it with a damp cloth.

1:11:42 > 1:11:44You have to keep it under damp cloth.

1:11:44 > 1:11:46So, filo pastry - I've seen it done with vermicelli,

1:11:46 > 1:11:48that sort of noodles, as well, it can be done with that.

1:11:48 > 1:11:52Yeah. I do that at the restaurant. This is finer, this is a lot finer.

1:11:52 > 1:11:55Very, very crispier, in my opinion, anyway.

1:11:55 > 1:11:57And I marinade prawns... Be told, all right?

1:11:57 > 1:12:02Well, he's from non-exotic land, you know? Non-exotic land! Stick with me.

1:12:02 > 1:12:05In Ireland... Exotic food, after Christmas, this is what you want.

1:12:05 > 1:12:08In Ireland we use this for a wig, for the old guys.

1:12:08 > 1:12:10Your turn will come, darling.

1:12:10 > 1:12:13Your turn will come. OK, so you're going to get that done.

1:12:13 > 1:12:15Now, peeling the prawns here, do you want the heads on or off?

1:12:15 > 1:12:17No, please, take them - and if you de-vein them,

1:12:17 > 1:12:18but mind your suit.

1:12:18 > 1:12:21I don't know why you're wearing a suit on this programme.

1:12:21 > 1:12:23Where are your whites? I don't know, either, but...

1:12:23 > 1:12:28I - don't look at me, I totally get what she's talking about.

1:12:28 > 1:12:31If the front row of Australia and New Zealand frighten you, you know.

1:12:31 > 1:12:35Cos you play rugby, don't you? I'm the original rugby chick.

1:12:35 > 1:12:37I used to play rugby many, many years ago for a B team,

1:12:37 > 1:12:41and I was number 8, I was an 8-woman, not an 8-man, an 8-woman.

1:12:41 > 1:12:43And I used to love it.

1:12:43 > 1:12:45You know, tall, athletic, perfect number 8.

1:12:45 > 1:12:48A little bit fearful from the scrum, because, you know,

1:12:48 > 1:12:50I like my ears, as you can notice. And me, too.

1:12:50 > 1:12:53Not that I have a problem with yours, you look sexy as you are, please.

1:12:53 > 1:12:54You know? But, for me,

1:12:54 > 1:12:59rugby is basically lots of amazing big, strong men running around

1:12:59 > 1:13:02engaging, you know? And if I'm there, even better for me.

1:13:02 > 1:13:04I'd never had it put like that, to be honest, but anyway.

1:13:04 > 1:13:07Well, I don't know much about rugby, such a complicated game.

1:13:07 > 1:13:09Are you ready, by the way? I'm ready, I'm nearly there.

1:13:09 > 1:13:12So, what's this spice? So, cumin is now going in. Cumin, yeah.

1:13:12 > 1:13:15The garlic is going in, and Tabasco. Yeah.

1:13:15 > 1:13:16This is just to marinade them,

1:13:16 > 1:13:18because I want to give them some flavour.

1:13:18 > 1:13:21Those are beautiful, delicious, fresh prawns.

1:13:21 > 1:13:22You don't have to go for fresh.

1:13:22 > 1:13:24If you can get frozen, still works very well.

1:13:24 > 1:13:27But these are massive, they're huge, great king prawns.

1:13:27 > 1:13:28They're very luxurious, you know,

1:13:28 > 1:13:31let's cheer ourselves up a little bit after Christmas.

1:13:31 > 1:13:33So these go in the fridge, how long?

1:13:33 > 1:13:35I would say about three to four hours, basically,

1:13:35 > 1:13:38but overnight is not a big thing either, but no more than that.

1:13:38 > 1:13:39Oh, good.

1:13:39 > 1:13:42So, what I'm going to do now - the bigger, the better, the leaves.

1:13:42 > 1:13:44I just like the green shining through,

1:13:44 > 1:13:46like tiny little emerald pieces.

1:13:46 > 1:13:49So, what I'm going to do now is just get a marinaded prawn,

1:13:49 > 1:13:53wrap it ever so gently. Now, I don't know if you do the wrapping.

1:13:53 > 1:13:54So, you wrap these up?

1:13:54 > 1:13:58Yeah, you wrap them up in the strands of the kadaifi pastry.

1:13:58 > 1:14:00And them I'm going to push this one down. OK.

1:14:00 > 1:14:02The next one, I'll do the same thing.

1:14:02 > 1:14:04Three per portion is really very generous,

1:14:04 > 1:14:06but, say, two would be enough.

1:14:06 > 1:14:08But hey, you know? New Year and all that.

1:14:08 > 1:14:12Can I do one? Yes, please try. Try, try, you know.

1:14:12 > 1:14:14Right. So, you put that in... No pressure.

1:14:14 > 1:14:16So, basil leaf. Basil leaf, yeah. That in there. Couple, maybe.

1:14:16 > 1:14:19That one on top? Yeah. There you go. And you wrap that round there. Yeah.

1:14:19 > 1:14:22That's a little bit generous on the pastry side.

1:14:22 > 1:14:24You don't want to stuff people with too much carbs, do you?

1:14:24 > 1:14:27There you go. I mean, this is... OK, so, what I'm going to do now.

1:14:27 > 1:14:30I'm going to put them one by one... I'm holding them with my thongs.

1:14:30 > 1:14:33The temperature, really you don't want it to be too hot,

1:14:33 > 1:14:34because those are very massive prawns.

1:14:34 > 1:14:36With your what? Tongs. Oh, right.

1:14:36 > 1:14:39You see, there we go again. You know, same old, same old.

1:14:39 > 1:14:40I thought you said "thongs", I...

1:14:40 > 1:14:43Never mind Silvena's been 25 years in this country,

1:14:43 > 1:14:46Silvena's accent is still a major source of amusement.

1:14:46 > 1:14:47LAUGHTER

1:14:47 > 1:14:49In fact, I think that's why I'm on this programme,

1:14:49 > 1:14:50and he denies me a kiss, even.

1:14:50 > 1:14:53OK. Maybe move onto the prawns. You want another one? What else...?

1:14:53 > 1:14:55I'm putting the other one in, I'm holding this lightly,

1:14:55 > 1:14:57because I don't want the bases to open up.

1:14:57 > 1:15:00They will look gorgeous, like tiny little hedgehogs, you know?

1:15:00 > 1:15:03So, you never have to use a little bit of egg or fat to hold

1:15:03 > 1:15:08the pastry in place? No, and I'll tell you why - because the pastry...

1:15:08 > 1:15:11I tried with egg, but the pastry gets very massive, like concrete,

1:15:11 > 1:15:14like as though you'd actually covered it in concrete.

1:15:14 > 1:15:17And I like the freeform, I like it really all over the place.

1:15:17 > 1:15:20So, what happens... like filo pastry, it dries out?

1:15:20 > 1:15:23Yes, wrap it up again, put it in the freezer. Nice and easy.

1:15:23 > 1:15:25OK. So, I'm going to cook it... Protect it here now.

1:15:25 > 1:15:28So, this is the garnish for it? Yeah, this is the garnish.

1:15:28 > 1:15:31So, basically, it's a pine nut tarator.

1:15:31 > 1:15:33The original tarator from this neck of the woods is

1:15:33 > 1:15:34a bit like a tartare sauce,

1:15:34 > 1:15:36but it's the Middle Eastern answer of tartare sauce,

1:15:36 > 1:15:38and it's mayonnaise free, of course.

1:15:38 > 1:15:41So, what I'm going to do is put the bread in here... Yeah.

1:15:41 > 1:15:43..put the water.

1:15:43 > 1:15:46If you want it richer, you can actually do it with milk. Right, OK.

1:15:46 > 1:15:50So, what I'm going to do is just take the middle of the bread...

1:15:50 > 1:15:53And how long do you cook these for, by the way? About three minutes.

1:15:53 > 1:15:57OK. Two, three minutes, because they're majorly huge. OK.

1:15:57 > 1:15:59Put it in here. The pine nuts...

1:15:59 > 1:16:02So, what does the bread do for this, then? Acts as a bind?

1:16:02 > 1:16:03Nice body, nice bind.

1:16:03 > 1:16:07And we have a lot of sauces in the Middle Eastern, Eastern Mediterranean

1:16:07 > 1:16:09cooking that actually have bread,

1:16:09 > 1:16:12because it gives this wonderful, silky body.

1:16:12 > 1:16:15Romesco's another one. Yeah. A great sauce, with peppers and tomatoes.

1:16:15 > 1:16:17Yeah. So, a bit of that.

1:16:17 > 1:16:20Right. Parsley. Yeah. Where has my garlic gone? Sorry.

1:16:20 > 1:16:22What did you do with my garlic? Sorry.

1:16:22 > 1:16:25OK, the garlic goes in here. Lemon? Do you want lemon in there?

1:16:25 > 1:16:27Yes, please. Can we squeeze some lemon in?

1:16:27 > 1:16:29So, it's kind of like their version of -

1:16:29 > 1:16:31would it be fair to say it's their version of a pesto?

1:16:31 > 1:16:34I'd say more tartare, I'd say. I really would go with more tartare.

1:16:34 > 1:16:37And actually I like it quite heavy on the garlic.

1:16:37 > 1:16:39OK. So, put this in. Maybe a bit of salt, a bit of pepper.

1:16:39 > 1:16:42How are my prawns doing? Can you have a look, please?

1:16:42 > 1:16:43I'm checking them out.

1:16:43 > 1:16:45What would you normally serve this sauce with?

1:16:45 > 1:16:47Fish, it's always great with fish. Or vegetables.

1:16:47 > 1:16:50Just grilled fish, steamed fish? What I'm doing with the king prawns,

1:16:50 > 1:16:53I call it tempura, like an Eastern Mediterranean tempura,

1:16:53 > 1:16:56I know it's a bit of a cheat, but chunks of aubergine... Nice!

1:16:56 > 1:16:58..chunks of carrot, okra, for example.

1:16:58 > 1:17:01So, if you're vegetarian, do the same thing, you know?

1:17:01 > 1:17:03And this is a great sauce to go with.

1:17:04 > 1:17:07Is that - are you doing it quite dry, or not?

1:17:07 > 1:17:10Well, again, it's like, you can add a little bit of water to it

1:17:10 > 1:17:12if you want, you know, just to make it slightly...

1:17:12 > 1:17:15But I wouldn't really - ooh! This water's gone.

1:17:15 > 1:17:20But I wouldn't really be adding anything else other than water. OK.

1:17:20 > 1:17:23OK, now, let's see what is happening here.

1:17:23 > 1:17:25These prawns - look at them, they look fantastic!

1:17:25 > 1:17:28Great dinner party dish, this, isn't it? Beautiful.

1:17:28 > 1:17:30They're beautiful. And, um... So, where can people buy that from?

1:17:30 > 1:17:33Can they buy it from the internet? Middle Eastern, Turkish shops.

1:17:33 > 1:17:35No, this is beautiful as it is, I wouldn't...

1:17:35 > 1:17:37You're right, the consistency is more pesto,

1:17:37 > 1:17:41but basically what we have here...

1:17:41 > 1:17:45is really pine nut tarator.

1:17:45 > 1:17:48Right. Yeah, so...

1:17:50 > 1:17:52Prawn on there as well.

1:17:52 > 1:17:54They just look great, don't they?

1:17:54 > 1:17:56They're beautifully dramatic. Really nice.

1:17:56 > 1:17:59Oh... So - that's definitely going to be in his restaurant, you see?

1:17:59 > 1:18:00Vermicelli's gone. I know, I know.

1:18:00 > 1:18:02I know. This is actually one of my recipes, you know.

1:18:02 > 1:18:04Yeah, I know - I knew you were on the show,

1:18:04 > 1:18:07so I thought, what better way to wind him up, you know?

1:18:07 > 1:18:10Do you want a touch of lemon, or not? Yep. Over the top.

1:18:10 > 1:18:12So, remind us what that is again.

1:18:12 > 1:18:16This is sweet basil and kadaifi-wrapped king prawns

1:18:16 > 1:18:17with pine nut tarator.

1:18:17 > 1:18:19Coming to his restaurant near you.

1:18:25 > 1:18:28Well, it looks delicious. Does it taste delicious?

1:18:28 > 1:18:31Right, over here. There we go. Have a seat. Mm-hm.

1:18:31 > 1:18:33So, Phil, you get to try one of these.

1:18:33 > 1:18:35Tell us what you think of that.

1:18:35 > 1:18:39Have you ever attempted to do something like that at home?

1:18:39 > 1:18:41I can see you... I've bought prawns, but... Prawns!

1:18:41 > 1:18:44If you want to stay, like, lovely and slender as you are, you know,

1:18:44 > 1:18:48I'm your woman, because this has just a little bit of a luxurious element,

1:18:48 > 1:18:53but it's mainly just succulent and delicious, mouth-watering king prawn.

1:18:53 > 1:18:54Very delicate.

1:18:54 > 1:18:56But the great thing about that, I suppose you can do

1:18:56 > 1:18:58so many in advance. Put them in fridge...

1:18:58 > 1:19:01Absolutely, because you don't actually wet them, you don't

1:19:01 > 1:19:04do anything, you just leave them dry, put a little bit of clingfilm

1:19:04 > 1:19:07over them and when your guests come, you saw three minutes, in-and-out.

1:19:07 > 1:19:10The secret is, the wrapping mixture. Yes.

1:19:10 > 1:19:11Try not to do it in the vermicelli.

1:19:11 > 1:19:15Kadaifi, also known as kanafeh, Lebanese, Iranian, Turkish.

1:19:15 > 1:19:18Turkish shops are everywhere now. Polish shops as well. Paul?

1:19:18 > 1:19:21I'm loving it. What do you think? I'm loving it. Terrific.

1:19:26 > 1:19:27That really was delicious.

1:19:27 > 1:19:30Now, we're more used to seeing actress Claudie Blakley

1:19:30 > 1:19:33as Emma Timmins in Lark Rise To Candleford,

1:19:33 > 1:19:36but when she joined us in the Saturday Kitchen studio,

1:19:36 > 1:19:38there was only drama that she was bothered about -

1:19:38 > 1:19:40would it be Food Heaven, or would it be Food Hell?

1:19:40 > 1:19:41Let's see what happened.

1:19:41 > 1:19:43Everybody here has made their minds up - Food Heaven,

1:19:43 > 1:19:46that nice piece of chicken over there... Yes, please.

1:19:46 > 1:19:49..transformed into a Moroccan sort of stew,

1:19:49 > 1:19:52which I know that you love as well, with loads of different spices,

1:19:52 > 1:19:54cinnamon, pickled lemon, some dates in there,

1:19:54 > 1:19:58served with a nice little herb and tomato tabbouleh. Sounds lovely.

1:19:58 > 1:20:02Alternatively we've got a big duck, there. Mm. Great duck, that.

1:20:02 > 1:20:04Nice, big, corn-fed duck.

1:20:04 > 1:20:07And that could be braised, the legs, we could roast off the breast,

1:20:07 > 1:20:10and that's served with a nice frisee and raw red cabbage salad.

1:20:10 > 1:20:12How do you think this lot decided?

1:20:12 > 1:20:17Well, I'm partial to a frisee, so... Well, frisee with a bit of chicken.

1:20:17 > 1:20:19So, yeah. What do you reckon? I don't know.

1:20:19 > 1:20:20Do you think they stuck by their guns?

1:20:20 > 1:20:23I think they're standing by my heaven. Standing by you.

1:20:23 > 1:20:25They all are. I think they'll stand by me.

1:20:25 > 1:20:26They all are. They all are?

1:20:26 > 1:20:28There we go, we can lose that out the way.

1:20:28 > 1:20:31So, we're going to get on and do our chicken over here.

1:20:31 > 1:20:34Now, what I've got in here is, we're going to get this started.

1:20:34 > 1:20:35So, I'm going to give this to Adam.

1:20:35 > 1:20:38We've got some onion that wants chopping, we've got some ginger,

1:20:38 > 1:20:42some garlic as well, that wants all chopping nice and fine.

1:20:42 > 1:20:45And Simon, if I can give you those ingredients there, those tomatoes

1:20:45 > 1:20:48want dicing, the onion wants dicing, and then very finely chopping.

1:20:48 > 1:20:50No worries. We'll get on with the tabbouleh in a minute.

1:20:50 > 1:20:53Next, we're going to then prepare our chicken over here.

1:20:53 > 1:20:55So, what you do to this, you cut this for saute.

1:20:55 > 1:20:58Now, the way that's you do this is use a boning knife. Yeah.

1:20:58 > 1:21:00The difference is, it's got a firm blade. Mm-hm.

1:21:00 > 1:21:03So, you use the boning knife, cut either side of the legs,

1:21:03 > 1:21:04turn it over...

1:21:04 > 1:21:05BONES CRACK

1:21:05 > 1:21:09That's a nice noise(!) Yeah! Do that, and you basically cut through.

1:21:09 > 1:21:11Now, there should be no cutting through any bone here,

1:21:11 > 1:21:15so you just cut through, and that pulls off.

1:21:15 > 1:21:20So, the idea is, at the end of it to have four pieces of dark meat

1:21:20 > 1:21:22and four pieces of white meat,

1:21:22 > 1:21:24so everybody gets a piece of dark and a piece of white.

1:21:24 > 1:21:27That's the idea. Very classic, that. Very clever way of doing it.

1:21:27 > 1:21:30It is, but the idea of this is, you cut through... It all cuts evenly.

1:21:30 > 1:21:32It all cuts evenly,

1:21:32 > 1:21:35so you shouldn't have any cutting through of any bones.

1:21:35 > 1:21:37So, you should have two pieces of dark meat already. Right.

1:21:37 > 1:21:39So, of course, we need to cut this one through as well.

1:21:39 > 1:21:41Get the knuckle, cut through there.

1:21:41 > 1:21:43You make that look so easy!

1:21:43 > 1:21:45I've always wanted a lesson in trying to cut...

1:21:45 > 1:21:47So, you've got two pieces of dark meat as well.

1:21:47 > 1:21:49Next you turn your attention to the white meat.

1:21:49 > 1:21:50What you do is, you take...

1:21:50 > 1:21:53There's different ways to do this, at this point.

1:21:53 > 1:21:56You can take the wishbone out and all kinds of stuff.

1:21:56 > 1:22:00But if you cut through here, and carefully just trim off the meat,

1:22:00 > 1:22:03and it'll just come away from the breast like that...

1:22:03 > 1:22:06and, again, there's no need to cut through any bone through here.

1:22:06 > 1:22:08Mm. So you can cut all the way through.

1:22:09 > 1:22:14And you've got a nice piece, two pieces of white meat.

1:22:14 > 1:22:15So, four dark, two white.

1:22:15 > 1:22:18And you do the same with this, cut either side of the bone again

1:22:18 > 1:22:20and do it exactly the same the other way.

1:22:20 > 1:22:23So, you're just removing this chicken breast off the bone.

1:22:23 > 1:22:24There you go.

1:22:24 > 1:22:27It's all classic college stuff, isn't it, boys? Yeah.

1:22:27 > 1:22:29Still do this for competitions. You still..?

1:22:29 > 1:22:33Well, you're still tested on it, and how much left is on the carcass.

1:22:33 > 1:22:36And I teach it in the masterclasses that we do in the restaurant.

1:22:36 > 1:22:37I teach this to customers. Yeah.

1:22:37 > 1:22:40We cut that through there, take the winglet off, and there we have it.

1:22:40 > 1:22:43Four pieces of dark meat, four pieces of white meat. Sorted.

1:22:43 > 1:22:45So, you do this for chicken chasseur, that kind of stuff.

1:22:45 > 1:22:49All classic, classic dishes start off from these cuts of meat. Right.

1:22:49 > 1:22:50So, little bit of oil.

1:22:50 > 1:22:54And we're going to colour this, first of all, so, nice hot pan.

1:22:54 > 1:22:56In we go.

1:22:57 > 1:22:58That'll fry off.

1:23:01 > 1:23:02And we'll lose that out the way.

1:23:05 > 1:23:07So, you learn all that kind of stuff when you're at college.

1:23:07 > 1:23:09You also learn, when you're at school...

1:23:09 > 1:23:12I've got this written down. Now, I've got this card.

1:23:12 > 1:23:13People often wonder what is on this card.

1:23:13 > 1:23:17And I think some weeks the producers must be having a drink,

1:23:17 > 1:23:19because I've gotta get this in the show...

1:23:19 > 1:23:23Do you know Greek mythology, boys? I've actually got a degree in...

1:23:23 > 1:23:25No. Do you?! No, not at all. No.

1:23:25 > 1:23:27This is associated with chicken.

1:23:27 > 1:23:31Right, did you know, "Many Greek gods lay claim to the chicken?

1:23:31 > 1:23:33"It was sacred to Athena." Oh, yeah.

1:23:33 > 1:23:36I thought that was a poster shop, but there you go.

1:23:36 > 1:23:40"Goddess of wisdom and welfare, a symbol of felicity...

1:23:40 > 1:23:42"Fertility..."

1:23:42 > 1:23:44LAUGHTER

1:23:44 > 1:23:46Felic...Felicity was her mate.

1:23:46 > 1:23:50"Fertility..." This is why I was useless at it. "..for Persephone."

1:23:50 > 1:23:53Oh, she's that... That's the mate of Athena.

1:23:53 > 1:23:56She's that goddess of fertility. She's the mate of Athena.

1:23:56 > 1:23:59All right, listen, boys. No, you've gotta take this serious.

1:23:59 > 1:24:03"..of love and desire for Eros..." That's in Piccadilly.

1:24:03 > 1:24:08"..and of commerce and productivity to Hermes." They make handbags.

1:24:08 > 1:24:11They do. I did know that. Well, now you do.

1:24:11 > 1:24:14Greek mythology. Thank God you told me that. By a Yorkshireman.

1:24:14 > 1:24:16All related to the chicken.

1:24:16 > 1:24:18See, this is why it's my heaven.

1:24:18 > 1:24:21Do you feel like you can go home wiser now? Absolutely.

1:24:21 > 1:24:23It's all noted. Exactly.

1:24:23 > 1:24:24I'll drain that off. Yeah.

1:24:24 > 1:24:27You could put that into Lark Rise, couldn't you, that? I could.

1:24:29 > 1:24:32So, we're frying off our chicken.

1:24:32 > 1:24:34Next I'm going to take a plate,

1:24:34 > 1:24:36we're then going to take our chicken out.

1:24:36 > 1:24:40All right? Take our chicken out. So, once it's coloured...

1:24:40 > 1:24:42Have we got our stuff chopped, boys?

1:24:42 > 1:24:45Almost there. We're there, we're there.

1:24:45 > 1:24:46Ginger, garlic and onions, there.

1:24:46 > 1:24:48Bit of colour on there.

1:24:48 > 1:24:50Straight in there. Ginger, garlic and onions.

1:24:50 > 1:24:53In goes all that. In the lovely juice.

1:24:53 > 1:24:54Right, we've got our herbs.

1:24:54 > 1:24:58Ras el hanout. I've got some of that, cos I've just been to Morocco

1:24:58 > 1:25:01and I bought some of that back with me. Lovely. You should never do that.

1:25:01 > 1:25:02What, bring it back with you?

1:25:02 > 1:25:05Yeah, cos that stuff, when you bring it back... Is it illegal?

1:25:05 > 1:25:08Well, no - it's not too favourable when you walk through customs

1:25:08 > 1:25:11with half a pound of powder like that, really.

1:25:11 > 1:25:12No, it's not very good, is it?

1:25:12 > 1:25:15I did that when I was a student when we came back from France,

1:25:15 > 1:25:19and we brought back a 25kg bag of flour, cos it was amazing...

1:25:19 > 1:25:20LAUGHTER

1:25:20 > 1:25:23Not a good thing. We were there two weeks at customs.

1:25:23 > 1:25:25I'm not surprised! They took the tyres off...

1:25:25 > 1:25:27They took the flour off you, I'm sure.

1:25:27 > 1:25:30It took us three weeks to sit down properly. But anyway, right...

1:25:30 > 1:25:32Moving on!

1:25:32 > 1:25:35Garlic, ginger...anyway, you put the ras el hanout in there.

1:25:35 > 1:25:39Lovely colours. Personally, go to Sainsbury's for that next time. OK.

1:25:39 > 1:25:41Other supermarkets you can get it as well.

1:25:41 > 1:25:43I didn't really. In with the chicken.

1:25:44 > 1:25:46It's not a good plan. There you go.

1:25:46 > 1:25:50There you go. In we go with our cinnamon. Pickled lemon.

1:25:50 > 1:25:52You can bring that back, that's all right. Ooh, a pickled lemon.

1:25:52 > 1:25:54Yeah, lovely, pickled lemons. Lovely.

1:25:54 > 1:25:57I don't think I've ever seen a pickled lemon. They're great.

1:25:57 > 1:25:59That is a pickled lemon. Isn't that lovely?

1:25:59 > 1:26:00It's salted. There you go.

1:26:00 > 1:26:04Lovely in salad. All that goes in. So, you couldn't use a normal lemon?

1:26:04 > 1:26:07If I was making it at home... No, it's a pickled lemon. OK.

1:26:07 > 1:26:09It's Moroccan food, love. We're trying to do Moroccan.

1:26:09 > 1:26:10We are, aren't we?

1:26:10 > 1:26:13Not Spanish or anything like that, it's Moroccan.

1:26:13 > 1:26:16Honey. Of course. All that goes in.

1:26:16 > 1:26:18Now, the idea is, put the lid on, cook that for 45 minutes,

1:26:18 > 1:26:21take the lid off, chop up the dates, put the dates in,

1:26:21 > 1:26:23cook it for another 45 minutes.

1:26:23 > 1:26:25We end up with this.

1:26:25 > 1:26:28All right? So, the dates cook down nicely. Lovely.

1:26:28 > 1:26:32Next we've got some chopped parsley. Chop this through.

1:26:32 > 1:26:34There we go. Oh, that smells really...

1:26:34 > 1:26:38Straight in there, and you throw the parsley in.

1:26:38 > 1:26:42Then give it a quick stir. There you go, I've got the spoon here.

1:26:42 > 1:26:45And we can season this up with a little bit of salt. You see that?

1:26:45 > 1:26:46It's nicely cooked. Absolutely gorgeous.

1:26:46 > 1:26:49And that ras el hanout has got a little bit of rose petal in,

1:26:49 > 1:26:51as well. My one.

1:26:53 > 1:26:56Which, I believe, means "top of the shop", translated to.

1:26:56 > 1:26:59Top of the shop? Yeah, ras el hanout.

1:26:59 > 1:27:01But I'm sick of all that sort of stuff.

1:27:01 > 1:27:04Too intellectual for me. Clearly. There you go.

1:27:04 > 1:27:09Anyway, we've got our salad here. Throw in our... This is tabbouleh.

1:27:09 > 1:27:12All right? Now, you don't actually cook tabbouleh, traditionally.

1:27:12 > 1:27:16Often you can cook it in water and stuff, like couscous, you can

1:27:16 > 1:27:17put it in boiling water.

1:27:17 > 1:27:19You actually just leave it to soak overnight,

1:27:19 > 1:27:22that's how they traditionally do it. Really? Yeah.

1:27:22 > 1:27:26But loads and loads of - look at this. Colour, herbs, lemon.

1:27:26 > 1:27:29That's the whole key to this sort of stuff.

1:27:29 > 1:27:32Lots and lots of flavour, cos on its own, it's not great. All right?

1:27:32 > 1:27:34But you need to add tons of flavour to it. Yeah.

1:27:34 > 1:27:38And then you get your...chicken.

1:27:38 > 1:27:42Beautiful. Which has got your light and your dark meat.

1:27:42 > 1:27:45I like all of that. Grab some irons, boys.

1:27:45 > 1:27:49And there you go, you can dive into that. Come on, girls.

1:27:49 > 1:27:51Dive into that. Dive in, dive in.

1:27:51 > 1:27:53Lovely. We've got five seconds left, so you'd better dive in.

1:27:58 > 1:28:01Now, not only did she get her idea of Food Heaven,

1:28:01 > 1:28:03but she now knows about chickens in Greek mythology.

1:28:03 > 1:28:06So do I, as well. Well, that's it for today's Best Bites.

1:28:06 > 1:28:08If you'd like to try cooking any of the fantastic food

1:28:08 > 1:28:11you've seen on today's programme, you can find, of course,

1:28:11 > 1:28:13all the studio recipes on our website,

1:28:13 > 1:28:16that's a click away at bbc.co.uk/recipes

1:28:16 > 1:28:19There are loads of great ideas for you to choose from this week,

1:28:19 > 1:28:22so have a great rest of your week, and I'll see you very soon.

1:28:22 > 1:28:23Bye for now.