Episode 119

0:00:00 > 0:00:04Good morning. It's time to warm you up with 90 minutes of great cooking.

0:00:04 > 0:00:06This is Saturday Kitchen Best Bites.

0:00:27 > 0:00:28And welcome to the show.

0:00:28 > 0:00:31We've rounded up some talented chefs to cook some

0:00:31 > 0:00:33tasty treats for you this morning,

0:00:33 > 0:00:36and we're joined by celebrity guests galore, ready to tuck in.

0:00:36 > 0:00:40Paul Merrett prepares sashimi style salmon with shallot, chilli crunch

0:00:40 > 0:00:42and pickled cucumber salsa.

0:00:42 > 0:00:46Matt Tebbutt cooks a lean saddle of rabbit.

0:00:46 > 0:00:48He marinades it in cumin, coriander, and serves it with

0:00:48 > 0:00:52a warm couscous salad, with pine nuts and piquillo peppers.

0:00:52 > 0:00:55And Tony Tobin creates some delicious croquettes.

0:00:55 > 0:00:58He uses sun-blushed tomatoes, basil, Parmesan cheese

0:00:58 > 0:01:01and mozzarella to make mouth-watering croquettes

0:01:01 > 0:01:04and serves them on a rocket and tomato vinaigrette.

0:01:04 > 0:01:08And EastEnders star Samantha Womack joined us before her marriage when

0:01:08 > 0:01:12she was known as Samantha Janus to face Food Heaven or Food Hell.

0:01:12 > 0:01:15But would she get the Food Heaven peaches, with my peach crumble tart

0:01:15 > 0:01:16and vanilla ice cream,

0:01:16 > 0:01:18or Food Hell walnuts?

0:01:18 > 0:01:21You might see her eating a walnut and apple stuffed

0:01:21 > 0:01:23rolled loin of pork with honey roast parsnips.

0:01:23 > 0:01:26Find out what she gets to eat at the end of the show.

0:01:26 > 0:01:30But first, Lawrence Keogh fries some rashers for breakfast.

0:01:30 > 0:01:33And not bacon, but lamb rashers. Enjoy this one.

0:01:33 > 0:01:34Right, what are we cooking?

0:01:34 > 0:01:37There might be snow on the roof, but there's fire in the boiler.

0:01:37 > 0:01:40Is that what it is? What are we cooking?

0:01:40 > 0:01:41We've got the lamb breast.

0:01:41 > 0:01:44It's a nice cheap cut, so it's a good credit crunch dish.

0:01:44 > 0:01:46Lamb breast, like I said, a lot of it is used for burgers.

0:01:46 > 0:01:48I'm going to slow roast it.

0:01:48 > 0:01:50I'm just giving it a nice season, actually, on both sides.

0:01:50 > 0:01:52So this is kinda like the belly pork?

0:01:52 > 0:01:55- Cos you've got the ribs in there. - You can see the ribs.

0:01:55 > 0:01:57But we're going to slow roast this in the oven,

0:01:57 > 0:02:01and it takes about two and a half, three hours on 160,

0:02:01 > 0:02:02and it just renders down.

0:02:02 > 0:02:06It's got a lot of fat in there, so it's just going to render down.

0:02:06 > 0:02:09If you want to wash your hands, I'll get the cooked one out.

0:02:09 > 0:02:11OK, you take the cooked one out.

0:02:11 > 0:02:12So you don't need to baste it or anything?

0:02:12 > 0:02:15No, it just sits and renders away, and it bastes the meat.

0:02:15 > 0:02:18- There's quite a lot of fat in there. - There's all the fat that's come off.

0:02:18 > 0:02:21If you put that tray on the stove, I'll just lift that off.

0:02:23 > 0:02:27I'll lift this off, cos it's very hot. See, it's rendered down.

0:02:27 > 0:02:29But there's the bones, OK? It's a bit messy.

0:02:29 > 0:02:31And it should just pull out.

0:02:31 > 0:02:33And it's easier to do this after it's cooked?

0:02:33 > 0:02:35Yeah. Just give them a little twist like this,

0:02:35 > 0:02:37and just pull them, actually.

0:02:37 > 0:02:39As they come out...

0:02:39 > 0:02:42I should have mentioned the other ingredients...

0:02:42 > 0:02:44It's fine, we'll do that later.

0:02:44 > 0:02:48They all pop out like that. There's a little bit of cartilage there.

0:02:48 > 0:02:52We can just run the knife underneath. Mind my shirt.

0:02:52 > 0:02:57So if you're going to do this, stick it in the oven and forget about it.

0:02:57 > 0:03:00Ideally, do this the day before you want it.

0:03:00 > 0:03:02We do about 30 at a time in the restaurant.

0:03:02 > 0:03:04I've just put it on this week,

0:03:04 > 0:03:07and I've put it on specially for the show, actually.

0:03:09 > 0:03:12So the idea is this is available for people for lunch

0:03:12 > 0:03:13straight after the show.

0:03:13 > 0:03:15If you can get a table!

0:03:15 > 0:03:18It's busy on a Saturday.

0:03:18 > 0:03:20The boys have done a big number for breakfast already this morning.

0:03:20 > 0:03:23And you've got a second site that you're looking for?

0:03:23 > 0:03:25We've got a lovely site in London and it's on the river.

0:03:25 > 0:03:28And it looks like it could be happening this summer,

0:03:28 > 0:03:30so we're all very excited.

0:03:30 > 0:03:32We've got a nice new team coming on board for that,

0:03:32 > 0:03:34so we're all very excited.

0:03:34 > 0:03:37I'm going to get two trays here, James.

0:03:37 > 0:03:39Put a bit of grease-proof paper in the bottom, like this.

0:03:39 > 0:03:44OK. You lay that on top. Then what we do...

0:03:44 > 0:03:46This is why I said we do this the day before...

0:03:46 > 0:03:49Put another sheet on top.

0:03:49 > 0:03:51And then we press it.

0:03:52 > 0:03:54Nice big, heavy weight. And put it in the fridge overnight.

0:03:54 > 0:03:57- That flattens down.- You want me to put that in the fridge?

0:03:57 > 0:03:59Pop that back in the fridge.

0:03:59 > 0:04:03- Literally, just overnight? - Overnight.- Great.

0:04:03 > 0:04:05Here's one we did earlier.

0:04:06 > 0:04:10Just to explain to everybody, this is for a salad, this dish.

0:04:10 > 0:04:13OK. So we're doing lamb rashers.

0:04:13 > 0:04:15- Lamb rasher salad. - Lamb rasher salad.

0:04:15 > 0:04:18- Warm salad.- Rashers normally come from the pork belly.

0:04:18 > 0:04:19These are the rashers.

0:04:19 > 0:04:23Looks like something that's left on the side of my road in the country.

0:04:23 > 0:04:25Look at it!

0:04:26 > 0:04:28Just slice it into nice long fingers.

0:04:28 > 0:04:31If you're doing a salad, there's enough for about three people

0:04:31 > 0:04:34there, per breast, and they're only about two quid to buy.

0:04:34 > 0:04:36- You know?- Enough for three people? You can tell...

0:04:36 > 0:04:39- Well, you'd eat one to yourself, wouldn't you?- Exactly.

0:04:39 > 0:04:41You want me to pop that in the grill?

0:04:41 > 0:04:44Been round his house and cooked for him a few times.

0:04:44 > 0:04:47- That goes under the salamander for three or four minutes.- Salamander...

0:04:47 > 0:04:50That's grill to you or I!

0:04:50 > 0:04:54Goes in there, and it just wants a couple of minutes, no more?

0:04:54 > 0:04:57Right, I've got some capers here, which I'm going to deep fry.

0:05:03 > 0:05:04Yeah, that's a hot pan.

0:05:05 > 0:05:08If you're going to do that at home, do it in a fryer.

0:05:08 > 0:05:11If the kids are watching, get the kids nearer the stove.

0:05:14 > 0:05:16- Right.- Right, dandelion.

0:05:16 > 0:05:19The reason being for that is that they weren't drained?

0:05:19 > 0:05:23They weren't drained properly, so I'll have a word with Janet later on.

0:05:23 > 0:05:25Sorry about the floor, Janet.

0:05:25 > 0:05:28Right, dandelion. Or as the French call them, dent-de-lion.

0:05:28 > 0:05:30Because it's called lion's tooth. Dent-de-lion.

0:05:32 > 0:05:33We'll put some in that bowl.

0:05:33 > 0:05:36Go on, I'll look after that, you carry on doing that.

0:05:36 > 0:05:40Clean the mess. Sorry about that. If you're watching at home, viewers.

0:05:40 > 0:05:43These are flowers, aren't they? So you're just opening them up.

0:05:43 > 0:05:47Yeah, they're just going to pop open like that. Capers are lovely.

0:05:47 > 0:05:48Very good for you.

0:05:48 > 0:05:52Then if they're let to go to bud, they go to caper berries.

0:05:52 > 0:05:55Capers are very common in Cypriot cooking and things like that.

0:05:56 > 0:05:58So they're fried. You're making two salads here.

0:05:58 > 0:06:01- We're making two salads. - Chris not a big fan of onions.

0:06:01 > 0:06:04Well, I got an e-mail during the week that Chris doesn't like onions.

0:06:04 > 0:06:07And particularly raw onions. The other salad ingredients in there...

0:06:07 > 0:06:11- You've got some mint, wild garlic. - Wild garlic, which is in season now.

0:06:11 > 0:06:15- And the other name for wild garlic is ramsons, isn't it?- Yep.

0:06:15 > 0:06:18You must use a lot down in Devon.

0:06:18 > 0:06:21Yeah, it's in the hedgerows at the moment in Devon. It's fantastic.

0:06:21 > 0:06:24We have a lot of it in Ireland actually, in my home,

0:06:24 > 0:06:26covering the whole woodland.

0:06:26 > 0:06:29Very good if you've got high blood pressure and things like that.

0:06:29 > 0:06:31And dandelion is actually good for you,

0:06:31 > 0:06:33because it cleans out your liver.

0:06:33 > 0:06:35Talking about healthy stuff

0:06:35 > 0:06:38and bits and pieces that you're doing at the moment,

0:06:38 > 0:06:41- you've just got this new book, haven't you?- Well, wait for it...

0:06:41 > 0:06:44- It's a free book.- It's a free book!

0:06:44 > 0:06:46F-R-E-E. Free book.

0:06:46 > 0:06:50You know I had a kidney transplant many years ago. Nine years ago.

0:06:50 > 0:06:54I was on dialysis for two years.

0:06:54 > 0:06:56When you're on dialysis, people don't realise,

0:06:56 > 0:06:58you've got to watch your diet, cos you've got to

0:06:58 > 0:07:01watch your potassium and phosphate intakes and things like that.

0:07:01 > 0:07:05It's very boring. So you've got to have a very bland diet.

0:07:05 > 0:07:06So, when I was on the diet,

0:07:06 > 0:07:09I was being told by doctors everything I couldn't eat.

0:07:09 > 0:07:11You can't eat spinach, mushrooms, tomatoes and cheese.

0:07:11 > 0:07:13I told them to give me a list of things I can eat,

0:07:13 > 0:07:16so I started developing stuff for myself at home.

0:07:16 > 0:07:18This is what's happening.

0:07:18 > 0:07:21Literally, you were working as a full-time job...

0:07:21 > 0:07:24I was working for Marco Pierre White at the time!

0:07:26 > 0:07:29- Running a...- And you used to nip in between service

0:07:29 > 0:07:31- and literally go for dialysis. - After service...

0:07:31 > 0:07:33You know all about this.

0:07:33 > 0:07:37After service, I used to go and sit with the lads and do dialysis.

0:07:37 > 0:07:39- And it was...- It was the norm.

0:07:39 > 0:07:42- I'm doing a quick dressing here. - Where can people get the book?

0:07:42 > 0:07:45The book is going to be available free.

0:07:45 > 0:07:48You've said that three times now, but where is it from?

0:07:48 > 0:07:50It's going to be available free...

0:07:51 > 0:07:53He's not even selling it.

0:07:53 > 0:07:56..from your GPs, GPs all across the UK,

0:07:56 > 0:07:59and renal transplant clinics all across the UK.

0:07:59 > 0:08:01It'll be available free for people on dialysis.

0:08:01 > 0:08:04It was launched last week at World Kidney Day,

0:08:04 > 0:08:06which I try and push every year.

0:08:06 > 0:08:09We did a lot of radio last week, also the Chris Evans show.

0:08:09 > 0:08:11What have we got in here?

0:08:11 > 0:08:16All vinaigrettes are three to one. One part vinegar, three parts oil.

0:08:16 > 0:08:17Are you using a special kind of vinegar?

0:08:17 > 0:08:21- We're using the rapeseed oil... - And the Cabernet Sauvignon.

0:08:21 > 0:08:24- That Spanish one, which is brilliant.- Lovely.

0:08:24 > 0:08:26That's for Chris.

0:08:26 > 0:08:28Right, we're just going to stir that together.

0:08:28 > 0:08:30We've got all the mint, dandelion and leaves in there.

0:08:30 > 0:08:33We're going to pick up the warm lamb crispy rashers,

0:08:33 > 0:08:35just drop them into the salad.

0:08:35 > 0:08:38You can imagine in the summer, you're sitting in the garden,

0:08:38 > 0:08:40just everyone's sitting down...

0:08:40 > 0:08:42Drop it in the salad like that.

0:08:42 > 0:08:44- Do you want to toss Chris's one? - Yeah, I'll mix that together.

0:08:44 > 0:08:47And you literally just serve this lamb warm?

0:08:47 > 0:08:48Yeah, just warm, crisp rashers.

0:08:48 > 0:08:52It's enough for about three or four people here as a starter.

0:08:53 > 0:08:55So, just toss that gently.

0:08:57 > 0:08:59Did I season yours?

0:09:00 > 0:09:03- A bit more salt.- Yeah. They're just chatting away over there.

0:09:06 > 0:09:07There's a dandelion, all your mint...

0:09:07 > 0:09:10And what's the red one you've got in there as well?

0:09:10 > 0:09:13We've got pretty bulls blood lettuce.

0:09:13 > 0:09:15That goes on like that.

0:09:15 > 0:09:17I have to say, it smells delicious.

0:09:17 > 0:09:20- You grab the capers for me, James. - OK, yeah.

0:09:21 > 0:09:23And these capers have just popped open

0:09:23 > 0:09:25and they've crisped up really nicely.

0:09:25 > 0:09:27- They've crisped up nicely. - There you go.

0:09:27 > 0:09:29You put the capers on top. Remind us what that is again.

0:09:29 > 0:09:32So, we've got crisp lamb rasher salad, with dandelion,

0:09:32 > 0:09:35wild garlic, one with spring onions, one without.

0:09:35 > 0:09:38- And a stove top full of oil. - Everywhere.- There you go, enjoy.

0:09:43 > 0:09:45I have to say, it smells as if it's worth the effort,

0:09:45 > 0:09:48all that lamb as well. This is the one with onions.

0:09:48 > 0:09:50I'll pass this one down.

0:09:50 > 0:09:53- That's yours, Chris. - I hope you're hungry!- Wow.

0:09:55 > 0:09:57- Nice aromas there, isn't there? - Lovely.

0:09:57 > 0:10:00- Tell us what you think. - It's a nice sort of spring salad.

0:10:00 > 0:10:03The clocks spring forward next Sunday, don't they?

0:10:03 > 0:10:05I don't know if you've ever had this lamb breast stuff before.

0:10:05 > 0:10:08No, I haven't, but it reminds me of a song my mother used to sing.

0:10:08 > 0:10:09- What, lamb breast?- No, listen...

0:10:09 > 0:10:11# There, there is a happy land

0:10:11 > 0:10:13# Far, far away

0:10:13 > 0:10:16# Where pigs eat mutton chops five times a day

0:10:16 > 0:10:17# Oh, how those piggies yell

0:10:17 > 0:10:19# When they hear the dinner bell

0:10:19 > 0:10:21# Oh, how those piggies yell

0:10:21 > 0:10:23# Five times a day. #

0:10:25 > 0:10:28That's for you, Mum! It's Mother's Day soon. Let's go.

0:10:28 > 0:10:32- She obviously wasn't a veggie, then?- Not really!

0:10:32 > 0:10:34What do you think, girls?

0:10:34 > 0:10:37- It's fantastic. It's so tender. - It's worth the effort.

0:10:37 > 0:10:40It's a little bit of work, but if you do it the day before, then you're

0:10:40 > 0:10:43just chopping it up, warming it through, and you can play with it.

0:10:43 > 0:10:45We were talking, me and Mike, earlier, about putting spices in.

0:10:45 > 0:10:48- Mediterranean, rub some coriander in. - It smells delicious.

0:10:52 > 0:10:55Don't make the same mistake as Lawrence.

0:10:55 > 0:10:57Remember to drain your capers before frying them.

0:10:57 > 0:10:59Coming up, I'll be making

0:10:59 > 0:11:01a delicious lamb stir-fry for Vic Reeves.

0:11:01 > 0:11:04But first, Rick Stein cooks John Dory and fish balls

0:11:04 > 0:11:06inspired by his director.

0:11:06 > 0:11:07Take a look at this.

0:11:07 > 0:11:11I love the heat and tropical scents of Thailand

0:11:11 > 0:11:14but, I must say, it's great to get back to the purity of light

0:11:14 > 0:11:17and the quietness of Cornwall.

0:11:18 > 0:11:22But I still like to cook Thai food in Cornwall.

0:11:22 > 0:11:25This is a John Dory. A pretty impressive-looking beast.

0:11:25 > 0:11:30Some say it's ugly. It may look a bit glum, but not ugly.

0:11:30 > 0:11:33Anyway, the great thing about John Dory is that

0:11:33 > 0:11:35it makes really good steaks,

0:11:35 > 0:11:38and ideal for this dish which I'm now going to cook,

0:11:38 > 0:11:41which we got from Thailand again, from Hua Hin.

0:11:41 > 0:11:46It's hard fried fish with a red curry sauce.

0:11:46 > 0:11:50First, get my pan hot on my shigiri.

0:11:50 > 0:11:53While I get that hot, I'll talk about the red curry paste

0:11:53 > 0:11:55I'll make the sauce with.

0:11:55 > 0:11:59Now, red curry pastes are all from Thailand and all subtly different.

0:11:59 > 0:12:05Here we've got turmeric, cumin, coriander, shallots,

0:12:05 > 0:12:07garlic, a little bit of paprika,

0:12:07 > 0:12:10ginger, red chillies, Chalky's favourite,

0:12:10 > 0:12:14a fish paste called Balachan that smells so much,

0:12:14 > 0:12:15and lemon grass.

0:12:15 > 0:12:18So I've wazzed that up in a mortar and pestle

0:12:18 > 0:12:21to produce that lovely red curry paste.

0:12:21 > 0:12:25I'll put a little oil in this pan...

0:12:25 > 0:12:27and fry the curry paste hard.

0:12:28 > 0:12:33Just let that fry till quite a lot of the moisture's been driven off.

0:12:33 > 0:12:35And now some coconut milk.

0:12:35 > 0:12:39Just under half a pint, I suppose.

0:12:39 > 0:12:41Stir that around.

0:12:41 > 0:12:45Now...some brown sugar...

0:12:45 > 0:12:46and some fish sauce...

0:12:46 > 0:12:49Couple of tablespoons of fish sauce.

0:12:49 > 0:12:54And just leave that to simmer away gently. One more ingredient to add.

0:12:54 > 0:12:55Fresh lime juice.

0:12:55 > 0:12:58It's much better if you can put freshly-squeezed lime juice

0:12:58 > 0:13:01in a sauce like that right at the end. It really lifts the flavour.

0:13:01 > 0:13:03Fantastic.

0:13:03 > 0:13:05OK, that's thickened up.

0:13:05 > 0:13:07I've only got the one burner, so I have to put the wok

0:13:07 > 0:13:09with the oil on top.

0:13:09 > 0:13:11I'll just take my stands over.

0:13:13 > 0:13:16On with the wok. I don't know if you've noticed behind me,

0:13:16 > 0:13:19but it's happened in another programme I did before...

0:13:19 > 0:13:22It takes a lot time doing these things outdoors,

0:13:22 > 0:13:28because you get helicopters, then a biplane,

0:13:28 > 0:13:31then somebody starts a strimmer on the lawn over there,

0:13:31 > 0:13:33and you have to say, "Please cut it off."

0:13:33 > 0:13:37Then there's a motorboat...

0:13:37 > 0:13:39All these times, you've to stop and wait...

0:13:39 > 0:13:41And meanwhile, the tide's coming in.

0:13:41 > 0:13:45I'm just beginning to get my feet wet, but here we go.

0:13:45 > 0:13:49First one...then the other... That'll take about two minutes.

0:13:49 > 0:13:54While they're cooking, I'll finish the sauce, which is nicely reduced.

0:13:56 > 0:13:59I'm just going to add a little fresh lime juice.

0:13:59 > 0:14:01That'll give it a real zing.

0:14:02 > 0:14:07I think we're just about there with the fish. It's crisped up.

0:14:07 > 0:14:10That's good. Nicely fried.

0:14:10 > 0:14:14And there's the other one, butterflied out.

0:14:14 > 0:14:17That looks great.

0:14:18 > 0:14:20And now just to finish the dish.

0:14:22 > 0:14:26If you can't get John Dory like that, a steak of cod or monkfish would do.

0:14:26 > 0:14:30And now some sauce. It's lovely and fragrant and sour and hot,

0:14:30 > 0:14:33but, above all, fresh-tasting.

0:14:33 > 0:14:35A good sprinkle of chopped coriander.

0:14:35 > 0:14:37Just roughly chopped.

0:14:37 > 0:14:41And that's it. OK? Do you mind if I go now(?)

0:14:41 > 0:14:43Thanks.

0:14:47 > 0:14:50"Twas brillig and the slithy toves

0:14:50 > 0:14:52"Did gyre and gimble in the wabe."

0:14:52 > 0:14:56That always makes me think of that time between dreaming and waking

0:14:56 > 0:14:58when you're not sure where you are.

0:14:58 > 0:15:03When we're making these programmes, we're always thinking about recipes.

0:15:03 > 0:15:07Poor old Dave has these dreams where food is all tumbled together

0:15:07 > 0:15:10in strange foreign places.

0:15:10 > 0:15:13It was only a dream, but I was in the walled city in Hong Kong.

0:15:13 > 0:15:17There's something about other people's dreams - they're so boring.

0:15:17 > 0:15:20There were wires everywhere, rats running around the place

0:15:20 > 0:15:24and I was undercover, cooking for these gangsters...

0:15:24 > 0:15:27'Well, there's one thing you CAN say about dreams...

0:15:27 > 0:15:29'If you've got something on your mind,

0:15:29 > 0:15:31'you know you're going to inevitably dream about it.

0:15:31 > 0:15:36So I thought, what a good idea to try out what he dreamed about,

0:15:36 > 0:15:40and see if dreams can bring out the most wonderful dishes and stories.

0:15:40 > 0:15:44First of all, he said some fish, so we'll start off with a bit of cod.

0:15:44 > 0:15:47We'll just cut that up a little.

0:15:50 > 0:15:53And now prawns. He said they should go in with the fish.

0:15:53 > 0:15:55I'm a bit disappointed about that.

0:15:55 > 0:15:57I like the texture of prawns,

0:15:57 > 0:16:01but in the spirit of science, we'll do exactly what he said...

0:16:03 > 0:16:07Now an egg. The eggs that bind.

0:16:07 > 0:16:12Just a little bit of a blend with the fish and the prawns.

0:16:12 > 0:16:14So one egg, I think, will do.

0:16:17 > 0:16:19That'll be great. So we'll just...

0:16:19 > 0:16:22empty that out into this bowl.

0:16:22 > 0:16:26And in goes the crab meat. And just fold that in nicely.

0:16:26 > 0:16:30He said a bit of breadcrumbs, so we'll add a couple of handfuls,

0:16:30 > 0:16:33just to bind it to make it easy to mould out.

0:16:33 > 0:16:38And now for the flavourings. What was it? Lemon zest first.

0:16:38 > 0:16:41Obviously, a bit of an Italian-cum-Chinese dish.

0:16:41 > 0:16:45The Italian - the lemon zest and the basil. The Chinese - the balls.

0:16:45 > 0:16:47Cos they go in for lots of fish balls.

0:16:47 > 0:16:51So he must've been in a right old turmoil in his bed. Poor old Dave!

0:16:53 > 0:16:56Mix those in. Looks about right. Just try a bit...

0:16:58 > 0:17:01Don't do that if you don't like raw fish, but I do.

0:17:01 > 0:17:03Actually, that's tasting pretty good.

0:17:03 > 0:17:05This maybe has potential.

0:17:05 > 0:17:09You know what dreams are like normally. Forget it.

0:17:09 > 0:17:11"In-your-dreams" pasta.

0:17:12 > 0:17:14I'll just do about six.

0:17:14 > 0:17:16I can't be bothered, cos I want to get on and cook this,

0:17:16 > 0:17:18and see what it's like.

0:17:18 > 0:17:20So, we can start making the sauce.

0:17:20 > 0:17:22First of all, some olive oil.

0:17:22 > 0:17:24And then some garlic.

0:17:24 > 0:17:29And onion. Plenty of onion...

0:17:29 > 0:17:32and just stir that around a bit,

0:17:32 > 0:17:36just to get it nice and... Translucent's the word.

0:17:37 > 0:17:41And then some nice chopped tomato, and we'll use fresh tomatoes here.

0:17:41 > 0:17:45About 15, 20 of them. Stir them round.

0:17:45 > 0:17:48And now some herbs. Now, we'll have some bay leaves.

0:17:48 > 0:17:52About four of them, I suppose.

0:17:52 > 0:17:54And some fresh thyme.

0:17:54 > 0:17:56Couple of sprigs.

0:17:56 > 0:17:59Good. We'll have some vinegar.

0:17:59 > 0:18:02I like a good slug of red wine vinegar in something like this.

0:18:02 > 0:18:06Did he say wine? I don't think so. Salt...

0:18:07 > 0:18:13..and plenty of pepper... And we just leave that to simmer away.

0:18:13 > 0:18:15So that's been going for about

0:18:15 > 0:18:2120 minutes and it's nice and reduced and looking lovely.

0:18:21 > 0:18:24I'm just going to force the sauce through the conical strainer

0:18:24 > 0:18:26with the back of a ladle...

0:18:26 > 0:18:28Pushing everything through.

0:18:28 > 0:18:31Quite nice big holes in this, so a lot of it goes through.

0:18:31 > 0:18:34Only the really rough debris stays behind.

0:18:34 > 0:18:36Just put that back on the heat now.

0:18:36 > 0:18:38We'll poach off these balls in it.

0:18:38 > 0:18:41Look at the lovely coating on them!

0:18:41 > 0:18:44They'll poach in about three, four, five minutes.

0:18:44 > 0:18:47I've got a big pot of water.

0:18:47 > 0:18:50Lots of water when you cook pasta.

0:18:50 > 0:18:53Tagliatelle. Cooked it for nine or ten minutes.

0:18:53 > 0:18:54Well-salted water.

0:18:54 > 0:18:59Then just take a colander and pour the pasta into a nice, big bowl.

0:18:59 > 0:19:02Ready to put on the fish balls and sauce.

0:19:02 > 0:19:05And now I think we'll just put four balls on this one.

0:19:05 > 0:19:07It's not a six-ball dish, this.

0:19:07 > 0:19:10I'll just finish this off with a little,

0:19:10 > 0:19:11what we call a chiffonade of basil.

0:19:11 > 0:19:14Look at that. Lovely green basil.

0:19:14 > 0:19:18And a good, generous pinch of Parmesan.

0:19:18 > 0:19:20I'm getting quite excited about this.

0:19:20 > 0:19:22It looks good. Why not?

0:19:22 > 0:19:25You have meatballs and pasta. If they're well-made, like these are,

0:19:25 > 0:19:29of course! And pasta perfectly cooked, al dente...

0:19:29 > 0:19:31Why not fish balls?

0:19:31 > 0:19:34This came out of a conversation about a dream.

0:19:34 > 0:19:38You've already heard what I think of people's dreams. Boring!

0:19:38 > 0:19:42But I've never tasted this before.

0:19:42 > 0:19:45Excuse this - there's bits of pasta hanging everywhere.

0:19:48 > 0:19:51Hey! It's all right.

0:19:55 > 0:19:58Well, that's one way to create new recipes.

0:19:58 > 0:20:00There are so many great Eastern dishes that you can try at home.

0:20:00 > 0:20:03I've got another to show you right now from my recent trip.

0:20:03 > 0:20:07It's a coconut, tamarind, lamb stir-fry.

0:20:07 > 0:20:10It uses this lovely loin of lamb we've got here.

0:20:10 > 0:20:14It's the same as sirloin on beef, really,

0:20:14 > 0:20:16so obviously it's a smaller piece.

0:20:16 > 0:20:19But I'm going to stir-fry that with tamarind, some coconut milk,

0:20:19 > 0:20:21some mizuna leaves, which is different...

0:20:21 > 0:20:24You can get these from supermarkets now. These little mizuna leaves.

0:20:24 > 0:20:25Try it.

0:20:27 > 0:20:28Very different to rocket, as well.

0:20:28 > 0:20:33- Not as peppery but a different sort of taste.- It's weak rocket.

0:20:33 > 0:20:36Yes, it is like a weak rocket, but I think it's a great herb.

0:20:36 > 0:20:37Then we've got some cabbage

0:20:37 > 0:20:40and all manner of different things put into stir-fry.

0:20:40 > 0:20:43I'm just going to basically thinly slice our lamb, stir-fry it

0:20:43 > 0:20:47together, take it out, let it rest, then stir-fry the rest of the stuff.

0:20:47 > 0:20:51- I think I cooked this, this week. - Did you?- Yeah, on Monday or Tuesday.

0:20:51 > 0:20:54Cos you do all the cooking at home, don't you?

0:20:54 > 0:20:56Yeah. Well, not all of it. Nancy cooked last night.

0:20:56 > 0:20:59She made a cowboy pie, which as very good.

0:20:59 > 0:21:05- A cowboy pie? - Minced beef and haricot beans.

0:21:05 > 0:21:07Oh, OK. Bit of that in there.

0:21:07 > 0:21:09We throw that lot in.

0:21:09 > 0:21:12We stir-fry this. Very hot. That's probably a bit too hot.

0:21:13 > 0:21:16But we just get a bit of colour on that.

0:21:17 > 0:21:18And that's off.

0:21:20 > 0:21:25- So, Vic Reeves, this is your life. - Yes, please.- Born James Moir.- Yeah.

0:21:25 > 0:21:30- Father, grandfather, same name, same birthday.- Yes.- How weird is that?

0:21:30 > 0:21:35- Yes, all from Leeds.- Failed all exams at school apart from art.

0:21:35 > 0:21:39That's right, but that was in 1975 and the whole nation failed.

0:21:39 > 0:21:42There was... It was!

0:21:42 > 0:21:46The amount of work I put in to my history,

0:21:46 > 0:21:48geography and I should have won.

0:21:48 > 0:21:52A crown should have been awarded to me, the work I put in.

0:21:52 > 0:21:55Fast forward ten years, the same thing was happening.

0:21:55 > 0:22:01In 1988, I failed cookery at school. The only exam that I passed was art.

0:22:01 > 0:22:04But passing just art was enough qualification to get into

0:22:04 > 0:22:06an art college, be a mechanic or be a chef.

0:22:06 > 0:22:09That's all I wanted to do. I ended up being a mechanic.

0:22:09 > 0:22:11But I wanted to go to art school.

0:22:11 > 0:22:15But questions were raised that year, let me tell you, in Parliament.

0:22:18 > 0:22:21- That's nicely done.- So why didn't you pursue art as a career?

0:22:21 > 0:22:23Cos you're doing it now.

0:22:23 > 0:22:27I'm doing it now, but when I grew up, the thing to do was to get a job

0:22:27 > 0:22:31and get something that's going to last for a while,

0:22:31 > 0:22:34so my dad said, "Go and work in a factory."

0:22:34 > 0:22:37So I did for about four years and decided,

0:22:37 > 0:22:39"This isn't what I want to do.

0:22:39 > 0:22:41"I'm not going to spend the rest of my life doing this."

0:22:41 > 0:22:44So I fled...without finishing my apprenticeship.

0:22:44 > 0:22:47We might have came from the same sort of area in Yorkshire,

0:22:47 > 0:22:50cos I was told when I was a kid that you couldn't pursue art as a career,

0:22:50 > 0:22:52that was the only exam that I passed,

0:22:52 > 0:22:55cos all the wealthy artists were all dead.

0:22:55 > 0:22:58- You had to get a proper job. - Yeah, exactly.

0:22:58 > 0:23:01My dad said, "Do you know any artists who've been successful?"

0:23:01 > 0:23:03So I said, "Andy Warhol."

0:23:03 > 0:23:05He said, "Look at him!"

0:23:05 > 0:23:07- David Hockney.- Yeah.

0:23:07 > 0:23:10So it wasn't really the done thing. It was go and get a job.

0:23:10 > 0:23:13But my dad did say later on that he wished he'd said,

0:23:13 > 0:23:16"Yeah, go on and go to art school." Which I did do eventually.

0:23:16 > 0:23:17But comedy came about...

0:23:17 > 0:23:20You were a group of kids just messing around, weren't you?

0:23:20 > 0:23:23Is that where you fell in love with it or got the idea of it?

0:23:23 > 0:23:26Yeah, we messed about. There was five of us.

0:23:26 > 0:23:28Five mates called the Fashionable Five.

0:23:28 > 0:23:33We were a kind of musical group, but more of an adventure group.

0:23:35 > 0:23:41We used to have fun, that's what it was all about, having fun as a teen.

0:23:41 > 0:23:44And how did you break away from that and then go into stand-up?

0:23:44 > 0:23:47Cos you then started off with your little one-man tour, didn't you?

0:23:47 > 0:23:50- Is that where...- It wasn't a tour... It wasn't really stand-up, either.

0:23:50 > 0:23:53I had left art school and I put on what I considered to be a bit

0:23:53 > 0:23:57of performance art on a stage in a pub, in south London.

0:23:59 > 0:24:01And it was...

0:24:01 > 0:24:04And I called it Vic Reeves's Big Night Out.

0:24:04 > 0:24:06So... And it was just...

0:24:06 > 0:24:10It was different every week, it wasn't really stand-up.

0:24:10 > 0:24:11It wasn't a routine.

0:24:11 > 0:24:13It was just, "Let's have fun".

0:24:13 > 0:24:16- Is that where you met Bob? - Yeah, he was in the audience.

0:24:16 > 0:24:18People say that he was heckling,

0:24:18 > 0:24:20but I don't think Bob's ever heckled in his life.

0:24:20 > 0:24:22He was just there, but as a mate of a mate.

0:24:22 > 0:24:23And I said to him,

0:24:23 > 0:24:25"Here, do you fancy coming on the stage next week

0:24:25 > 0:24:29"and saying these lines?"

0:24:29 > 0:24:32I think he had to give me a cheque for all the marvellous work

0:24:32 > 0:24:34I'd done for some charity which was a big con.

0:24:37 > 0:24:41I said, "You bring this massive cheque on and I'll boast about it."

0:24:41 > 0:24:45And how did TV come about from that? Putting the two together?

0:24:45 > 0:24:48We went from there to the Albany Empire,

0:24:48 > 0:24:50which is a bigger theatre,

0:24:50 > 0:24:53which held about 350 people and we did the same thing.

0:24:53 > 0:24:58We had a show, which was about three hours long, of very mixed content,

0:24:58 > 0:25:02and it was different every week.

0:25:02 > 0:25:05So I'd put on six and then a lot of people turned up

0:25:05 > 0:25:09and there was a gap, then another series of six of these live shows.

0:25:09 > 0:25:12And word got out and people were coming from all around

0:25:12 > 0:25:15the country, so word got out and then...

0:25:15 > 0:25:20Jonathan Ross was down and Jools Holland, you know,

0:25:20 > 0:25:24it was... Word got about and then eventually there was Channel 4

0:25:24 > 0:25:27and Alan Yentob from...

0:25:27 > 0:25:30Michael Grade and Alan Yentob were in the audience one night

0:25:30 > 0:25:33and both wanted us to go and do...

0:25:33 > 0:25:37Because that total mix of stuff, you never know what's going to happen,

0:25:37 > 0:25:41has followed you in doing Shooting Stars, Vic and Bob.

0:25:41 > 0:25:44- It's unbounded enthusiasm.- But it is.

0:25:44 > 0:25:46You kind of, as a guest,

0:25:46 > 0:25:48you really haven't got a clue what's about to happen.

0:25:48 > 0:25:51You've been a guest and we don't let anyone know what's happening.

0:25:51 > 0:25:54A lot of these panel shows, they kind of let people know what's up

0:25:54 > 0:25:56and give them lines to read.

0:25:56 > 0:25:58But you know what it's like,

0:25:58 > 0:26:01when you come on our show, you haven't a clue what'll happen.

0:26:01 > 0:26:03No, but that spirit's still there with the new thing

0:26:03 > 0:26:06you're doing now, for kids, but adults can watch it as well.

0:26:06 > 0:26:10- The Ministry of Curious Stuff. - Tell us how that came about.

0:26:10 > 0:26:15I did a book about two years ago called Vic Reeves' Vast Encyclopaedia

0:26:15 > 0:26:20of World Knowledge, which was full of semi-truths.

0:26:20 > 0:26:24And it kind of... Someone at the BBC said,

0:26:24 > 0:26:27"Shall we make a TV show out of this for kids?"

0:26:27 > 0:26:31So that's how it started and then it developed into what it is now,

0:26:31 > 0:26:33which is, I'm the boss,

0:26:33 > 0:26:38I'm the minister of this government department who finds out

0:26:38 > 0:26:44information from the kids and then explains it via the gift of sketches.

0:26:44 > 0:26:47- And nonsense. - With the help of other people

0:26:47 > 0:26:49because you've got Dan Skinner as well.

0:26:49 > 0:26:51Dan Skinner, who is Angelos in Shooting Stars,

0:26:51 > 0:26:53he's playing Captain Length Width.

0:26:53 > 0:26:55Who is brilliant in it.

0:26:55 > 0:26:59He's great, we've got a good kind of rapport going on.

0:26:59 > 0:27:02It's quite an old-fashioned type of comedy that we do in it,

0:27:02 > 0:27:05which is good for adults, good for kids but good for adults,

0:27:05 > 0:27:10but it's quite an old-fashioned sort of Crosstalk, old '50s radio style.

0:27:10 > 0:27:15- And this is for CBBC, is it? - I think it's the future. CBBC, yeah.

0:27:15 > 0:27:19Well, actually it's repeated, it's on Sundays at nine o'clock,

0:27:19 > 0:27:23so tomorrow morning, about... just after now.

0:27:23 > 0:27:24Just after now!

0:27:24 > 0:27:27Right, got everything in there, the lamb's gone back in.

0:27:27 > 0:27:29We've got the tamarind, coconut milk.

0:27:29 > 0:27:30Everything's gone back in there.

0:27:30 > 0:27:33Now, as well as all that, you're an author

0:27:33 > 0:27:37and the artist with all your shows, doing bits and pieces.

0:27:37 > 0:27:40But you're starting your comedy show.

0:27:40 > 0:27:43Tell us about that, is it one-man stand-up or what, in Leeds?

0:27:43 > 0:27:47We're going to... We haven't done a live tour for, I think,

0:27:47 > 0:27:5015 years, more than 15 years.

0:27:50 > 0:27:55So we're going to try some stuff out in Leeds,

0:27:55 > 0:27:59at the Leeds City Varieties in March.

0:27:59 > 0:28:02- We're going to do three days there and try some stuff out.- Right.

0:28:02 > 0:28:05And I was thinking, we'll try different characters.

0:28:05 > 0:28:08Old characters, I think. Something old, something new.

0:28:08 > 0:28:10But I was thinking, for merchandise,

0:28:10 > 0:28:13because I've been doing a bit of pottery recently.

0:28:13 > 0:28:17- I might make some...make some mugs. - Your own range. Right!

0:28:17 > 0:28:19And instead of merchandise,

0:28:19 > 0:28:22selling T-shirts, I fancy having a craft stall!

0:28:22 > 0:28:25So we're going to have handmade mugs.

0:28:25 > 0:28:28- Yeah. Good idea.- Macrame hats.

0:28:29 > 0:28:33- You could sell some of your chutneys. - That would be quite good!

0:28:33 > 0:28:35There you go. There you go.

0:28:35 > 0:28:38- Got the lamb there and best of luck with that.- That looks good.

0:28:38 > 0:28:41- And what's that you put it on? - Banana leaf.

0:28:41 > 0:28:44That local ingredient to Yorkshire(!)

0:28:45 > 0:28:48- Could you eat that? - No, I wouldn't eat it.

0:28:48 > 0:28:51They normally wrap it up and cook fish in it.

0:28:51 > 0:28:54This looks like what I made earlier this week, but let's see

0:28:54 > 0:28:56if you can do better. Oh, look at that. Nice.

0:28:56 > 0:28:59- Lamb is still pink, see.- I'll have a bit of that and a bit of that.

0:28:59 > 0:29:02That's how you cook it and then put it back in after.

0:29:02 > 0:29:03I love tamarind.

0:29:06 > 0:29:08- It's quite minty.- Yeah.

0:29:10 > 0:29:14Erm. It's quite an English thing going on about it as well.

0:29:14 > 0:29:16Cooked by a Yorkshireman.

0:29:16 > 0:29:18The only thing that's English is the lamb and mint,

0:29:18 > 0:29:20but other than that, it's not far off.

0:29:20 > 0:29:23- I use your Great British Dinners book quite a lot.- Yeah.

0:29:23 > 0:29:29Thank you very much. I don't normally get to promote anything! Ker-ching! There you go, lovely.

0:29:31 > 0:29:35If you're bored of roast lamb, try that recipe for this lunchtime.

0:29:35 > 0:29:38It really was fantastic. If you'd like to have a go at that stir-fry

0:29:38 > 0:29:41or try your hand at cooking any of the studio dishes you've seen on

0:29:41 > 0:29:45today's show, they're just a click away at bbc.co.uk/recipes. Now,

0:29:45 > 0:29:48we're not live today, so instead we're looking back at some of

0:29:48 > 0:29:51the delicious cooking from the Saturday Kitchen larder. And now

0:29:51 > 0:29:55it's sashimi time, so let's get some Japanese inspiration from

0:29:55 > 0:29:57the talented Paul Merrett.

0:29:57 > 0:29:59- Welcome to the show.- Thanks.

0:29:59 > 0:30:02This dish, it's simplicity itself, really.

0:30:02 > 0:30:04It's easy peasy Japanese-y sort of food.

0:30:04 > 0:30:08I'm not going to pretend this is real Japanese food, it's my take on it.

0:30:08 > 0:30:12But it's all about clean flavours and nice, clean presentation.

0:30:12 > 0:30:15But a lot of people are sort of scared about Japanese cooking

0:30:15 > 0:30:18- because they don't know... Particularly this, raw fish.- Yeah.

0:30:18 > 0:30:20Raw fish is very good for you, indeed.

0:30:20 > 0:30:21We're using a bit of salmon

0:30:21 > 0:30:24but it could equally be sea bass or bream or something.

0:30:24 > 0:30:27- But it needs to be fresh. - It does need to be absolutely fresh,

0:30:27 > 0:30:30- none of that sort of frozen counter lark.- OK.- You can't do any of that.

0:30:30 > 0:30:33- None of this stuff that's wrapped in clingfilm.- None of that.

0:30:33 > 0:30:36- No, no.- So we've got the salmon. - We'll start with the salmon.

0:30:36 > 0:30:37We'll just lightly cure this.

0:30:37 > 0:30:39While you're curing, want me to slice these onions?

0:30:39 > 0:30:41Slice some shallots.

0:30:41 > 0:30:43I'm just going to sprinkle a little bit of salt

0:30:43 > 0:30:45and a little sugar on top of this salmon.

0:30:45 > 0:30:48And what that's going to do is withdraw the moisture

0:30:48 > 0:30:52from the salmon slightly, and that process is called osmosis.

0:30:52 > 0:30:53Which...

0:30:53 > 0:30:56will impress your guests when you sit down at the table, I think.

0:30:56 > 0:31:01So we'll just leave that to osmose or whatever the working title

0:31:01 > 0:31:03of that is! That goes over there.

0:31:03 > 0:31:06You're chopping shallots, I'm going to help you chop a shallot.

0:31:06 > 0:31:09And what we're going to do is make a little crunch

0:31:09 > 0:31:11for the top of the salmon.

0:31:11 > 0:31:14And this is kind of the twist, I suppose, on the dish.

0:31:14 > 0:31:17So nice, fine rings of shallot. How many you got? That's fine.

0:31:17 > 0:31:20Right, we're ready. OK. These are going to go into a fryer.

0:31:20 > 0:31:22Now, I don't actually have a fryer at home.

0:31:22 > 0:31:25If I was doing this at home, I'd throw these into a pan of oil

0:31:25 > 0:31:28- and just make sure I watched it. - You want me to do that.

0:31:28 > 0:31:31So it didn't flare up or anything. If you stick that in there, great.

0:31:31 > 0:31:37- The fryer is set, this one, about 170.- 160, 170. Perfect.

0:31:37 > 0:31:39Whilst you do that, I'll peel a cucumber,

0:31:39 > 0:31:43we'll start the cucumber pickle. So I'm just going to peel this down.

0:31:43 > 0:31:46Obviously you and me have got about five minutes to do this,

0:31:46 > 0:31:47I think, haven't we?

0:31:47 > 0:31:49If I was doing this at home for friends,

0:31:49 > 0:31:52I wouldn't wait until they're all stood in my living room

0:31:52 > 0:31:56necking my Liebfraumilch before I started making this. I would get...

0:31:56 > 0:31:58It's a glam night in at your place!

0:31:58 > 0:32:01Bottle of Liebfraumilch and a cucumber, brilliant!

0:32:01 > 0:32:03No, I would do this well in advance.

0:32:03 > 0:32:04So if you want to grate that for me?

0:32:04 > 0:32:06I'll do that.

0:32:06 > 0:32:08You can twiddle those and grate that in a second.

0:32:08 > 0:32:10I'm going to do a couple of cucumbers,

0:32:10 > 0:32:11because this can sit in the fridge

0:32:11 > 0:32:14till the next guests come round and you can do the same thing again.

0:32:14 > 0:32:17Cucumbers are simple to grow, aren't they?

0:32:17 > 0:32:20- Very easy to grow.- They never turn out like that, do they?

0:32:20 > 0:32:23I've got an allotment and my cucumbers are all gnarly.

0:32:23 > 0:32:26- That's how cucumbers should be! - They taste better.

0:32:26 > 0:32:28- Right, there we go. - But they hide, don't they?

0:32:28 > 0:32:30My cucumbers got ruined last year

0:32:30 > 0:32:33because of red spider ant or something.

0:32:33 > 0:32:37- And I went online and they said I need a bomb.- A bomb?

0:32:37 > 0:32:39I thought I was going to get arrested or police

0:32:39 > 0:32:42- were going to come round, me online. - Bomb in a rucksack.

0:32:42 > 0:32:45But apparently you do and it's literally the way you get rid

0:32:45 > 0:32:47of red spider ants in your greenhouse.

0:32:47 > 0:32:51- Right, we need our grater. Where's our grater gone?- I've got it here.

0:32:51 > 0:32:53Grate that and what you want to do is squeeze...

0:32:53 > 0:32:56- I'm going to leave you to it, I'll do my shallots.- OK.

0:32:56 > 0:32:59Nice and golden, then take them out and we'll drain them

0:32:59 > 0:33:00- on that paper, OK?- Right.

0:33:00 > 0:33:03I'm going to squeeze the moisture out of the cucumber, there we go.

0:33:03 > 0:33:06So you're basically cooking these until they're crisp, right?

0:33:06 > 0:33:09What we're doing is, what's actually happening in that fryer,

0:33:09 > 0:33:12when you throw something in the fryer and it bubbles, it's the natural

0:33:12 > 0:33:16moisture in whatever you're cooking coming out of the food, into the oil.

0:33:16 > 0:33:18So that's what creates the bubble.

0:33:18 > 0:33:20- And so really, you're almost dehydrating it.- OK.

0:33:20 > 0:33:22There we go. Squeeze all that out.

0:33:22 > 0:33:26- I might do the other half as well. Then...- How long do you leave this?

0:33:26 > 0:33:28- You've got the salt.- You know what?

0:33:28 > 0:33:31You don't have to do it at all if you don't want to.

0:33:31 > 0:33:35I prefer the firmness of the flesh after it's been cured.

0:33:35 > 0:33:39Up to three hours, I would say. As a sort of guide.

0:33:39 > 0:33:40Tell us about your pub,

0:33:40 > 0:33:42because you have left the world of fine dining.

0:33:42 > 0:33:45- A lot of chefs are doing this. - God, they miss me.- Yeah!

0:33:45 > 0:33:47It's true, you spent your entire career, didn't you,

0:33:47 > 0:33:50chasing Michelin stars and all that sort of stuff.

0:33:50 > 0:33:53I did, and I caught one eventually, which was nice.

0:33:53 > 0:33:56And I think I got to a point...

0:33:56 > 0:33:58I think, really, children brought it on.

0:33:58 > 0:34:00I became much more real about food

0:34:00 > 0:34:04and I just felt that I wanted to do something a little bit more earthy.

0:34:04 > 0:34:07And so for me, a gastro pub was the way forward.

0:34:07 > 0:34:10I mean, I can't get it out my system.

0:34:10 > 0:34:12I still do all that arty-farty plating stuff.

0:34:12 > 0:34:14But we use much more rugged ingredients

0:34:14 > 0:34:18and we're slightly less poncey, I suppose, would be the term.

0:34:18 > 0:34:19I'm just chopping a chilli.

0:34:19 > 0:34:22That water, you can actually still utilise that, can't you,

0:34:22 > 0:34:23for dressings?

0:34:23 > 0:34:26Absolutely. You could drink it if you really wanted to.

0:34:26 > 0:34:29- Right, are these onions OK? - They look absolutely lovely.

0:34:29 > 0:34:31Drain those and give them a good old pressing on the paper.

0:34:31 > 0:34:34- I'll drain those out. - So you withdraw the oil, OK?

0:34:34 > 0:34:38Now, into here, into this pan... I'm going to take the lid off that.

0:34:38 > 0:34:40Into this pan I'm going to add some oil.

0:34:40 > 0:34:42All I need is a hot dog now and I'm happy! There you go.

0:34:42 > 0:34:46- I'm going to press these. - I'm going to reveal every secret!

0:34:46 > 0:34:49Your stilettos will definitely be coming in for a comment!

0:34:49 > 0:34:53- Thank you.- OK, so, garlic and chilli in there, OK?

0:34:53 > 0:34:55Talking about '80s, he's got white socks on.

0:34:55 > 0:34:59I have! Especially with Kim Wilde, I've got me white socks on! Right.

0:34:59 > 0:35:01Cucumber in, OK?

0:35:01 > 0:35:05And then on top of that, I'm going to add some soy sauce.

0:35:05 > 0:35:08Little bit of that. It's sort of a feeling, really.

0:35:08 > 0:35:11You add as much as you want to add. You can always add more later.

0:35:11 > 0:35:12A little bit of white wine vinegar.

0:35:12 > 0:35:13Some sugar.

0:35:13 > 0:35:16As with any pickle, you're sort of going for that sweet and sour

0:35:16 > 0:35:19balance. That's what you want. OK.

0:35:19 > 0:35:23And then finally, we're going to throw in some spring onions.

0:35:23 > 0:35:24There we go.

0:35:24 > 0:35:26Is it the type of thing you can make beforehand and it's better

0:35:26 > 0:35:29soaking, or could you serve it out the pan?

0:35:29 > 0:35:30The cucumber pickle? It'll develop.

0:35:30 > 0:35:33Definitely, the flavours will be better 36 hours on.

0:35:33 > 0:35:35So, again, don't leave it

0:35:35 > 0:35:37till the last minute to make it.

0:35:37 > 0:35:39There we are. Throw that in.

0:35:39 > 0:35:42I've got to say, this is the first ever time I've just been

0:35:42 > 0:35:45stood here, pressing onions in between pieces of kitchen paper.

0:35:45 > 0:35:49- You've got to get all that oil out. Get it out, mate.- It's all out.

0:35:49 > 0:35:50So they're nice and crispy.

0:35:50 > 0:35:54OK. So you can see that, it's warm,

0:35:54 > 0:35:58it's got the tang of the soy sauce, the spice of the chilli.

0:35:58 > 0:36:00That is just right. Now, we're almost there.

0:36:00 > 0:36:04We're going to put these into the blender, OK.

0:36:04 > 0:36:07It's a little food processor.

0:36:07 > 0:36:09So, they go in.

0:36:09 > 0:36:14And then we're going to add to that some of these ingredients here.

0:36:14 > 0:36:16Some sugar and some salt,

0:36:16 > 0:36:20and the red ones in the middle are dried red chillies.

0:36:20 > 0:36:23- There is a bit of sugar in Japanese food, isn't there?- There is.

0:36:23 > 0:36:24That sweet little tang is good.

0:36:24 > 0:36:27So, dried red chillies will give it a kick,

0:36:27 > 0:36:28so we'll add plenty of those.

0:36:28 > 0:36:31They look like quite a sturdy bunch over there, to me.

0:36:31 > 0:36:35- They need waking up, it's early still. If you blend that.- Right.

0:36:35 > 0:36:38Now you're just basically taking this to a nice little crumb.

0:36:38 > 0:36:42- Yeah, nice little crumb. - I have to say, I've never seen this.

0:36:42 > 0:36:45- Have you seen this before? - It's technique now, I like this.

0:36:45 > 0:36:48- No, but I've noted it down, James. - It'll be on his restaurant menu.

0:36:48 > 0:36:49You can see it.

0:36:49 > 0:36:51He's got too many restaurants for his own good!

0:36:51 > 0:36:54OK, I'm just going to cut the salmon into a block.

0:36:54 > 0:36:57And what I should do, actually, is just wipe some of that salt

0:36:57 > 0:37:00- and sugar off.- Will I make this wasabi?- I'd love you to.

0:37:00 > 0:37:02This is powdered wasabi you've got here.

0:37:02 > 0:37:03You could buy a tube of it.

0:37:03 > 0:37:06You don't have to use the powdered one if you don't...

0:37:06 > 0:37:08Which of course is Japanese horseradish.

0:37:08 > 0:37:11- There you go.- Right, OK. How we doing?- I'm just getting the wasabi.

0:37:11 > 0:37:13You get the wasabi. I'll get this ready.

0:37:13 > 0:37:15Bit of water, that's all it is.

0:37:15 > 0:37:18- It's this green colour. - Put that on the board. There you go.

0:37:18 > 0:37:20It is actually quite fiery, this stuff.

0:37:20 > 0:37:23Yeah, again, use sparingly if you don't like it fiery.

0:37:23 > 0:37:25I, personally, I do.

0:37:25 > 0:37:29- So you can go for it.- I don't like it.- You don't like wasabi?

0:37:29 > 0:37:32- Oh, I can't stand the stuff. - Oh, James, that's terrible!

0:37:32 > 0:37:35I'll eat the other bit!

0:37:35 > 0:37:37Oh, that's awful. OK, a little bit more.

0:37:37 > 0:37:40OK, and we're just going to upturn that onto there.

0:37:40 > 0:37:43Give that a bit of a press, so that it sticks.

0:37:43 > 0:37:47Really, I'm using the wasabi almost as a glue, for the crunch.

0:37:47 > 0:37:49- We turn that back.- That looks great.

0:37:49 > 0:37:53You lose the board for me, if that's all right. Turn that over there.

0:37:53 > 0:37:55And we'll just take some nice slices.

0:37:55 > 0:37:57How many guests we got?

0:37:57 > 0:37:58- I didn't count them.- Four.

0:37:58 > 0:38:01Well, five including you, you can do six slices

0:38:01 > 0:38:05- but I won't eat the wasabi bit.- Oh, God. All right. So, nice and thick.

0:38:05 > 0:38:08- You want a little bit of texture. - I'll get the pickle. The idea is,

0:38:08 > 0:38:10- you want to sit that in the fridge. - Chill that down.

0:38:10 > 0:38:13Get the other pickle, I'll keep everybody happy here.

0:38:13 > 0:38:15This has been cured for about an hour, something like that.

0:38:15 > 0:38:18There we go. Now, the secret about salmon is

0:38:18 > 0:38:21that what you want is a nice, clean presentation,

0:38:21 > 0:38:24so just going to lay those slices back on the plate.

0:38:25 > 0:38:26There we go.

0:38:28 > 0:38:30Looks so clean and just looks great, doesn't it?

0:38:30 > 0:38:32And you've got that crunch on top,

0:38:32 > 0:38:35which just gives it a bit of texture, which I think it needs.

0:38:35 > 0:38:37OK? And then...

0:38:37 > 0:38:39- There you go. - Cucumber pickle - love it.

0:38:39 > 0:38:41Give a good old dollop of this,

0:38:41 > 0:38:44because it's the sort of thing that everybody's going to love.

0:38:44 > 0:38:46Dollop of that on there.

0:38:46 > 0:38:49There you go, salmon sashimi my style with a shallot

0:38:49 > 0:38:52- and chilli crunch and cucumber pickle.- Easy as that.

0:38:57 > 0:39:01- As Kim says, it's so cool. It's so simple to make.- Yeah.- There you go.

0:39:01 > 0:39:05- Have a seat. And then dive in, this is where you get to taste.- Wow.

0:39:05 > 0:39:08- Thanks.- Taste this bit and see what you think.- Fantastic.

0:39:08 > 0:39:12You mentioned that you could use other types of fish as well. Sea bass could be one of them.

0:39:12 > 0:39:16Sea bass would be great. Bream, I think, is very nice raw as well.

0:39:16 > 0:39:21- Any of those fish.- Mmm! - What do you think?- It's fantastic.

0:39:21 > 0:39:24What about the shallot bit on the top? Dive in, guys.

0:39:24 > 0:39:26What about the shallot bit on the top?

0:39:26 > 0:39:28- I love that little crusty... - Good.- I love it.

0:39:28 > 0:39:31The crunchiness with the softness of the fish.

0:39:31 > 0:39:34It's nice and healthy as well, there's a good sort of feeling.

0:39:34 > 0:39:38Normally found in hot dogs and stuff like that, but you crisp it up.

0:39:38 > 0:39:41It's a great little dish, perfect for a nice little light Saturday.

0:39:41 > 0:39:43I think so. I think so.

0:39:43 > 0:39:45Just up to Stuart to come up with a main course now!

0:39:45 > 0:39:48No, delicious, I love it. And very low fat as well.

0:39:48 > 0:39:50I think the girls like it as well.

0:39:55 > 0:39:58That shallot and chilli crunch was truly delicious.

0:39:58 > 0:40:01Now it's time for a classic slice of magnificent Keith Floyd,

0:40:01 > 0:40:03who is travelling around Britain and Ireland.

0:40:03 > 0:40:06Today, he's in Wales.

0:40:06 > 0:40:09- KEITH:- "And I saw in the turning so clearly a child's

0:40:09 > 0:40:10"forgotten mornings,

0:40:10 > 0:40:13"when he walked with his mother through the parables of sunlight

0:40:13 > 0:40:16"and the legends of green chapels."

0:40:16 > 0:40:19That was Dylan Thomas.

0:40:19 > 0:40:23It's easy to become quickly influenced by this old strange land.

0:40:23 > 0:40:27But without being bogged down by history, by poetry,

0:40:27 > 0:40:30or a 27-year crash course in Welsh mythology,

0:40:30 > 0:40:34it's very hard to sum up the enchantment of this place.

0:40:34 > 0:40:37But, here, you can FEEL it.

0:40:37 > 0:40:43My old chum, Colin Pressdee, is a kind of professional beach bum.

0:40:43 > 0:40:47I mean, well-educated, but his days of happiness are

0:40:47 > 0:40:51strolling along the Mumbles coast under the black clouds,

0:40:51 > 0:40:53looking for winkles and cockles,

0:40:53 > 0:40:56digging for crabs and ENJOYING himself.

0:41:01 > 0:41:06- They seem to be about right. - Yes, they're coming to the boil.

0:41:06 > 0:41:12Shall we just try one? What exactly have you done with these winkles?

0:41:12 > 0:41:15They're boiled in a really good court bouillon

0:41:15 > 0:41:19with plenty of flavour, onions, carrots, celery, the standard three,

0:41:19 > 0:41:22fresh lovage from the garden and a few other fresh herbs,

0:41:22 > 0:41:26bay leaves, plenty of salt and pepper to give them a good flavour.

0:41:26 > 0:41:31- You can even boil them in sea water. - Would that not be too salty?

0:41:31 > 0:41:35I always say the water for winkles should be as salty as the sea.

0:41:35 > 0:41:38- Mmm. They are jolly good. - Absolutely splendid.

0:41:38 > 0:41:41We've got problems here. That song.

0:41:41 > 0:41:45I don't know the words. The tide's rushing in, the table is sinking

0:41:45 > 0:41:48in the sand, and I have to cook something really brilliant.

0:41:48 > 0:41:55We've collected cockles and mussels so I'll make a brilliant cockle and mussel chowder,

0:41:55 > 0:41:57a soup of potatoes, onions,

0:41:57 > 0:42:00carrots and things that you can pick up for nothing.

0:42:00 > 0:42:04Do you mind if we let people know that you can pick up things from this beach?

0:42:04 > 0:42:08Are you afraid that hordes of people, the dreaded perfidious Albion

0:42:08 > 0:42:11will descend on your lovely Welsh coast and rape it clean?

0:42:11 > 0:42:16Well, the beaches here have abundant supplies of cockles,

0:42:16 > 0:42:17mussels and winkles.

0:42:17 > 0:42:22I wouldn't show you lobster holes or where we catch the bass.

0:42:22 > 0:42:27- But cockles, mussels, winkles, there are plenty of them.- Good.

0:42:27 > 0:42:32Anyway, the usual quick spin round the ingredients...

0:42:32 > 0:42:38finely chopped carrots, onions, potatoes cubed like that.

0:42:38 > 0:42:41To the left - cockles and mussels,

0:42:41 > 0:42:49which we've already boiled in a little water and kept that water to one side.

0:42:49 > 0:42:54We've shelled the cockles and mussels. They're totally fresh.

0:42:54 > 0:43:01The next thing we did - into this pot we put some butter.

0:43:01 > 0:43:06We melted the butter, we put in the chopped onions and carrots, let them soften,

0:43:06 > 0:43:11then we added the stock from the cockles and mussels.

0:43:11 > 0:43:16We added the potatoes, let them simmer for about 20 minutes, till they were soft.

0:43:16 > 0:43:24Then our next phase was to add some cockles - a few spoonfuls.

0:43:24 > 0:43:29Beautiful fresh cockles. A few of the mussels as well.

0:43:29 > 0:43:31I've done that the wrong way round!

0:43:31 > 0:43:36Then we add a drop of milk. And it isn't easy, you know,

0:43:36 > 0:43:40doing these things on the coach...

0:43:40 > 0:43:44It's not the coach, is it? "The Day We Went to Bangor"!

0:43:44 > 0:43:50The wind's high, the weather's coming in, the table's sinking and it's very difficult.

0:43:50 > 0:43:55We now put some milk in like that.

0:43:55 > 0:43:59Some lovely fresh thyme goes into the pot.

0:43:59 > 0:44:03Some fresh marjoram goes into the pot.

0:44:03 > 0:44:07My old chum, Colin, is chopping some parsley. That goes in.

0:44:07 > 0:44:09We add a few little chives as well.

0:44:09 > 0:44:15This is something you can ALL do on your merry hols, "on the beach".

0:44:15 > 0:44:19Remember that awful novel? Something terrible comes out of the sky and blows everybody up.

0:44:19 > 0:44:23Anyway, that goes on. Just one last quick lingering look, Richard.

0:44:23 > 0:44:25That goes on for about 20 minutes

0:44:25 > 0:44:30and we're going to go and try to catch some bass or a lobster.

0:44:30 > 0:44:37- Shall we?- Let's go and have a try. - Let's spin off into the sunset over the rocky shores.- Right.

0:44:37 > 0:44:41WATER BUBBLES GENTLE MUSIC PLAYS

0:44:57 > 0:45:01The sun isn't the only thing that's sinking in the west today!

0:45:01 > 0:45:03The table has all but disappeared.

0:45:03 > 0:45:10But it doesn't matter because our soup is ready. It looks good.

0:45:10 > 0:45:15Do you want to see that really close, Richard?

0:45:15 > 0:45:19My finished soup for the punters, please! This is spectacular.

0:45:19 > 0:45:22This has cost us nothing to make,

0:45:22 > 0:45:26apart from a few potatoes, a drop of milk, a bit of onion, etc.

0:45:26 > 0:45:31- The rest we have pillaged from the sea.- Indeed.

0:45:31 > 0:45:35Here it is, from the seashore itself. Tell me about this soup.

0:45:37 > 0:45:39Mm.

0:45:39 > 0:45:42Le gout de la mer, the flavour of the sea.

0:45:42 > 0:45:47The French would go mad over it and here it is on our shores.

0:45:47 > 0:45:49You don't have to go to France -

0:45:49 > 0:45:53it's here, all on the shores of Wales... and beautifully cooked.

0:45:53 > 0:45:57Wonderful. The flavour. I love this style of soup.

0:45:57 > 0:46:01It's something which really gives that wonderful flavour of the sea.

0:46:01 > 0:46:04- THUNDER RUMBLES - There's the thunder again.

0:46:04 > 0:46:09One of the big problems we have is - THEY can't taste it.

0:46:09 > 0:46:13TRY to explain. Imagine you were a wine critic or something.

0:46:15 > 0:46:17Well, the colour is superb.

0:46:17 > 0:46:20Look at that mixture of colours,

0:46:20 > 0:46:23the cockles, the mussels,

0:46:23 > 0:46:28the chives and the milk and those little dots of butter on top.

0:46:28 > 0:46:34The aroma is of the sea - cockles, mussels and herbs mixed together.

0:46:34 > 0:46:39- Is this Wales on a plate? - This is to ME what it's all about.

0:46:39 > 0:46:46I was brought up on the seashore and I love it. This is the flavour of the seashore.

0:46:46 > 0:46:51- Do you want to go back to work? - I think we can do something else.

0:46:51 > 0:46:59Work is a very hard thing to do when you can enjoy this for nothing, here on the seashore.

0:46:59 > 0:47:06Here we are, Bill and Ben, the Flowerpot Men, on the coast, from Swansea, goodnight...for now!

0:47:07 > 0:47:10These programmes ought to be renamed "Gullible's Travels".

0:47:10 > 0:47:16I keep meeting fishermen who tell me their river or stretch of coast is heaving with fish!

0:47:16 > 0:47:18I'd set my heart on a plump bass

0:47:18 > 0:47:22but as the tide ebbed and the sun set, I returned home with a bucket

0:47:22 > 0:47:25of seaweed, known here as laver bread.

0:47:27 > 0:47:31I was going to open this section of the programme with Welsh rabbit

0:47:31 > 0:47:35but when I came into Colin's wine bar here in the Mumbles -

0:47:35 > 0:47:39the Mumbles mean things like that - really nice things -

0:47:39 > 0:47:44I was impressed by the fact that great artists used to come here -

0:47:44 > 0:47:47Wynford Vaughan-Thomas came here.

0:47:47 > 0:47:50He wrote to me once because he had trouble with his pollacks.

0:47:50 > 0:47:55Kingsley Amis wrote one of his books in the Mumbles.

0:47:55 > 0:48:00It became the film "Only Two Can Play".

0:48:00 > 0:48:07Anyway, we've come here for something special, cockles. Richard, right in on the cockles.

0:48:07 > 0:48:12Not things in jars of vinegar that have been packed in Holland

0:48:12 > 0:48:15and left stewing on a supermarket shelf for ten years.

0:48:15 > 0:48:20These have been picked... You didn't do that right!

0:48:20 > 0:48:23These were picked by loving, caring people.

0:48:23 > 0:48:29They're not salted or vinegared. They're fresh. They're delicious.

0:48:29 > 0:48:33The other brilliant thing from the Mumbles is laver bread.

0:48:33 > 0:48:35Look at this, Richard.

0:48:35 > 0:48:42This has been cooked for about six hours. It's like slimy spinach. It's very nice - and good for you.

0:48:42 > 0:48:47Colin here makes a fabulous gratin of cockles and laver bread.

0:48:47 > 0:48:50It's very easy to do. Richard, pay attention.

0:48:50 > 0:48:57The ingredients are some poached cockles, fresh breadcrumbs with Welsh cheese grated into it,

0:48:57 > 0:49:01some laver bread and garlic butter.

0:49:01 > 0:49:08Can you look at me a bit? We're having a lot of trouble with Richard today! Always gets excited.

0:49:08 > 0:49:12Put a bit of laver bread into a little gratin dish.

0:49:12 > 0:49:18Very simple. We put lots of lovely, fresh cockles on, like that.

0:49:18 > 0:49:23We sprinkle our breadcrumbs and cheese over the top.

0:49:23 > 0:49:30A little bit of garlic butter and - up to me again, Richard - we pop that under the grill...

0:49:30 > 0:49:36for 3 or 4 minutes till it's golden brown, crunchy and delicious.

0:49:36 > 0:49:38Meanwhile, have a look at this.

0:49:38 > 0:49:42It's...really interesting. Do pay attention.

0:49:45 > 0:49:48Now to the gentle art of cockling.

0:49:48 > 0:49:50Well, it SHOULD be the gentle art.

0:49:50 > 0:49:55All you need is a humble rake, a plastic bucket to fill,

0:49:55 > 0:50:00a vast expanse of unpolluted shore and an idea where they're hiding.

0:50:00 > 0:50:03But I didn't know that you also needed a licence.

0:50:03 > 0:50:09I think it's a bit mean of the white fish authorities to call up the cocklebusters

0:50:09 > 0:50:12in their specially developed, twin-oystered UB-40s

0:50:12 > 0:50:15to drive these worthy citizens from the beaches.

0:50:15 > 0:50:18One of the important things about us, you know, when we are

0:50:18 > 0:50:21making a TV programme, we don't interrupt their business

0:50:21 > 0:50:25- by closing it down for three days. Customers must come in, life must carry on.- That's right!

0:50:25 > 0:50:28Absolutely true. Anyway, you've enjoyed the cockle beds,

0:50:28 > 0:50:30you've enjoyed all of that, and I have to tell you,

0:50:30 > 0:50:34when I first came to Swansea, I quite frankly thought

0:50:34 > 0:50:37that the Mumbles was a television puppet show!

0:50:37 > 0:50:41Anyway, we must now go back to the very important thing - laver bread.

0:50:41 > 0:50:43Imagine, like the guy who first tasted an oyster,

0:50:43 > 0:50:46who was the first man to eat a piece of laver bread,

0:50:46 > 0:50:49and why did he do it? Anyway, enough of that,

0:50:49 > 0:50:51you'll find the answer on page 94, as usual.

0:50:51 > 0:50:54We've stewed the laver bread for about six hours.

0:50:54 > 0:50:57It's been rinsed in water, and I put it into a little gratin dish

0:50:57 > 0:51:01with the cockles on top, the breadcrumbs, the wine-grown cheese on top,

0:51:01 > 0:51:04garlic butter, and now, about five minutes later,

0:51:04 > 0:51:08and four or five bottles later, it is in fact ready. Right.

0:51:08 > 0:51:11And the proof of all of this... Ow!

0:51:11 > 0:51:13Burnt my fingers again.

0:51:13 > 0:51:16Close-up on that, Richard, I really want them to see it sizzling.

0:51:16 > 0:51:19Look, it's beautiful, delicious, it's golden, it's crunchy,

0:51:19 > 0:51:22and I'm going to have some. Now you can look at me,

0:51:22 > 0:51:24because they really love me eating, these people.

0:51:24 > 0:51:28- Great, isn't it, ladies?- Yes. - Absolutely supreme.- Oh, boy.- Mmm.

0:51:28 > 0:51:30Anyway...

0:51:30 > 0:51:32That's really good. These are my new friends.

0:51:32 > 0:51:34Television's a great way to pull birds.

0:51:34 > 0:51:37On to the next sequence for you. I'm going to enjoy myself.

0:51:37 > 0:51:39Anyway, what are we going to do tonight...?

0:51:41 > 0:51:44And now the sensible bit.

0:51:44 > 0:51:47Here at the village of Llandybie, where Margaret Reece

0:51:47 > 0:51:49has cooked me a wonderful dish -

0:51:49 > 0:51:53a plump farmyard duck, which has been salted for about 24 hours

0:51:53 > 0:51:55and then gently simmered.

0:51:55 > 0:51:58A legacy of traditional Welsh cooking

0:51:58 > 0:52:00from before the days of the deep freeze.

0:52:00 > 0:52:02I've got to lift this heavy pot off the stove

0:52:02 > 0:52:05but quite frankly, you're looking at a wounded Floyd today.

0:52:05 > 0:52:08Yesterday I was stupid enough, at the age of 43,

0:52:08 > 0:52:12to play rugby and I was the only English cook to score and convert

0:52:12 > 0:52:14a try at Cydweli in South Wales.

0:52:14 > 0:52:18Considering that my normal exercise is running for a bar stool,

0:52:18 > 0:52:19I think I did quite well.

0:52:19 > 0:52:21It might take me a second or two to get this over.

0:52:21 > 0:52:24Goodness knows how you manage this, Margaret.

0:52:24 > 0:52:26I'm all panicked!

0:52:26 > 0:52:28I'm not putting that on.

0:52:28 > 0:52:31The BBC don't insure me, they don't care about me.

0:52:31 > 0:52:34I'll just lift the lid off.

0:52:34 > 0:52:38If you come in close here, there is the stock,

0:52:38 > 0:52:42there is the duck, the onions have been sitting in there.

0:52:42 > 0:52:46You won't eat this broth or drink it, I should say,

0:52:46 > 0:52:47because it is terribly salty.

0:52:47 > 0:52:50That has had the effect of taking the salt

0:52:50 > 0:52:54out of the duck and leaving the flavour of the spices

0:52:54 > 0:52:56that Margaret has used to cook it.

0:52:56 > 0:52:58I've got to lift this back out of the way, I suppose.

0:53:01 > 0:53:04All we need then, Margaret, I think,

0:53:04 > 0:53:06is to try this, don't we?

0:53:06 > 0:53:10Can you give me a fork? Right, I can only cut this once

0:53:10 > 0:53:12because we've only got one duck.

0:53:12 > 0:53:14Look at that, it's pink and beautiful.

0:53:14 > 0:53:17My goodness me. Can I have a quick slither of that?

0:53:25 > 0:53:27That is brilliant.

0:53:27 > 0:53:28That is really superb.

0:53:28 > 0:53:30Unlike any other duck I've tasted.

0:53:30 > 0:53:33It has a succulent and juicy flavour.

0:53:33 > 0:53:35Do you know what you drink salted duck with?

0:53:35 > 0:53:37You drink it with Margaret's elderberry champagne.

0:53:37 > 0:53:40Elderflower champagne, sorry.

0:53:40 > 0:53:43Which is also quite unlike anything else I've ever tasted in my life.

0:53:43 > 0:53:44It's brilliant.

0:53:44 > 0:53:47This then, the next bit, is my contribution

0:53:47 > 0:53:49to vegetarian cookery,

0:53:49 > 0:53:51something really close to my heart, get it?!

0:53:51 > 0:53:53I can't stand the stuff.

0:53:53 > 0:53:56It's a Glamorgan sausage, an ancient Welsh recipe

0:53:56 > 0:54:00made from tangy goat's cheese. Have a good sniff of that.

0:54:00 > 0:54:01It's wonderful!

0:54:01 > 0:54:05You chop that up. You add it to some chopped onion,

0:54:05 > 0:54:07bind it with egg and breadcrumbs

0:54:07 > 0:54:10and you end up with some stuff that looks like that, OK?

0:54:10 > 0:54:13You form it into sausage-shaped things -

0:54:13 > 0:54:15that's why it's called a Glamorgan sausage -

0:54:15 > 0:54:17and you roll it in the breadcrumbs.

0:54:17 > 0:54:20Margaret tells me she sometimes puts chopped nuts around it.

0:54:20 > 0:54:22It ends up looking like that.

0:54:22 > 0:54:25Come round here, Richard. One of those fluent panning shots,

0:54:25 > 0:54:27whatever you call them...

0:54:27 > 0:54:29It's a tracking shot, actually.

0:54:29 > 0:54:31..which I have greased with a piece of salt bacon,

0:54:31 > 0:54:33very important, that.

0:54:33 > 0:54:37A couple of twizzles like that, get a bit of grease into the hot pan

0:54:37 > 0:54:41and then pop these in for about three or four minutes on each side.

0:54:41 > 0:54:44"How many sides does a sausage have?" I hear you cry.

0:54:44 > 0:54:45Several is the answer.

0:54:45 > 0:54:49Anyway, this is a coracle,

0:54:49 > 0:54:51the most ancient boat known to mankind.

0:54:51 > 0:54:54And here in Wales, they use it late at night.

0:54:54 > 0:54:56Two of them, in fact, with a net stretched between them,

0:54:56 > 0:54:59to catch the sewin, or the sea trout, or the salmon.

0:54:59 > 0:55:03I refuse to go on one of those, so we're not doing that in this programme.

0:55:03 > 0:55:07Especially after my wound sustained playing rugby, so in the meantime,

0:55:07 > 0:55:11I'm going to have a little slurp of this excellent elderflower champagne

0:55:11 > 0:55:13while I get Margaret to come and give me a hand,

0:55:13 > 0:55:16because something here has been fascinating me.

0:55:16 > 0:55:19Something which she cooked earlier. Look at that.

0:55:19 > 0:55:21It's very beautiful, but what is it?

0:55:21 > 0:55:25That is one of my latest creations. It's laver bread roulade.

0:55:25 > 0:55:28The laver bread, as you probably heard already,

0:55:28 > 0:55:31is the seaweed found on the seashores of Wales,

0:55:31 > 0:55:34and that is a black mess. It doesn't look all that appetising.

0:55:34 > 0:55:37Now, that is combined with eggs and...

0:55:37 > 0:55:41just eggs, and made into this cooked sort of souffle,

0:55:41 > 0:55:44which is then rolled and filled, in this instance, with low-fat cream cheese,

0:55:44 > 0:55:48flavoured with a little orange. Maybe you could put some ham in.

0:55:48 > 0:55:51Vary that as you wish, but it's used as a starter.

0:55:51 > 0:55:54- Or as a nice buffet dish.- Absolutely.

0:55:54 > 0:55:57Do you mind if I just savage the end a little bit? A little taste.

0:55:59 > 0:56:01This laver bread is really good news.

0:56:01 > 0:56:05Anyway, have a whizz round here and see how the sausages are getting on.

0:56:05 > 0:56:07I think it's time to turn them over.

0:56:07 > 0:56:10Yes. Close-up on this, Richard, please, so we can all see

0:56:10 > 0:56:13what a little golden brown sausage looks like.

0:56:13 > 0:56:14A couple of minutes on each side.

0:56:14 > 0:56:16I think it's time for me to taste one.

0:56:16 > 0:56:19I think it's time for me to say "diolch yn fawr iawn",

0:56:19 > 0:56:21which is Welsh for "thank you very much", to Margaret.

0:56:21 > 0:56:25- And how do I say goodbye? - Goodbye? Prynhawn da.

0:56:25 > 0:56:27- Prynhawn da. - Which is "good afternoon".

0:56:27 > 0:56:30That's Irish. That's not Welsh! Thank you very much indeed.

0:56:35 > 0:56:38It's always great to see the man in action once again.

0:56:38 > 0:56:41Now, we're not cooking live today so instead, we're looking back

0:56:41 > 0:56:44at some of the great cooking from the Saturday Kitchen archives.

0:56:44 > 0:56:46Still to come on today's Best Bites,

0:56:46 > 0:56:50when Nick Nairn met Tom Aikens in the Omelette Challenge, I can reveal

0:56:50 > 0:56:53that one omelette was under-seasoned and one contained cheese.

0:56:53 > 0:56:57But who would make it onto the board? Find out in a little while.

0:56:57 > 0:56:59Tony Tobin makes some makes some great tomato

0:56:59 > 0:57:01and mozzarella croquets.

0:57:01 > 0:57:03He uses sun-blushed tomatoes, basil, Parmesan

0:57:03 > 0:57:06and mozzarella to make delicious croquets and serves them

0:57:06 > 0:57:09with a rocket and tomato vinaigrette.

0:57:09 > 0:57:12And EastEnders' Ronnie Mitchell, actress Samantha Womack

0:57:12 > 0:57:15faced her Food Heaven or Food Hell. Would she get her Food Heaven,

0:57:15 > 0:57:18peaches with my peach crumble tart and vanilla ice cream,

0:57:18 > 0:57:21or would she get her dreaded Food Hell, walnuts,

0:57:21 > 0:57:23where she might be eating a walnut

0:57:23 > 0:57:27and apple-stuffed rolled loin of pork with honey roasted parsnips?

0:57:27 > 0:57:30Find out what she gets to eat at the end of today's show.

0:57:30 > 0:57:32Now, if you're looking for something lean

0:57:32 > 0:57:35and tasty to eat this January, then Matt Tebbutt has just the recipe.

0:57:35 > 0:57:38Take a look at this. Welcome to the show. Happy New Year.

0:57:38 > 0:57:41- And to you.- What are we cooking? - OK, saddle of rabbit.

0:57:41 > 0:57:45Going to marinate that up in some chilli,

0:57:45 > 0:57:49some lovely dry spices, some cumin, coriander, erm, chilli,

0:57:49 > 0:57:53white peppercorn, black peppercorns, bit of coriander, bit of mint,

0:57:53 > 0:57:56bit of garlic. Marinate all of that. Little bit of couscous.

0:57:56 > 0:57:59I'm going to jazz - because couscous can be very dull -

0:57:59 > 0:58:03so I'm going to jazz that up with some shallots, red wine vinegar,

0:58:03 > 0:58:05bit of sugar so you've got that sweet/sour thing.

0:58:05 > 0:58:08These piquillo peppers, which are smoked and hand-picked,

0:58:08 > 0:58:11a few pine nuts and the rest of the herbs, that's pretty much it.

0:58:11 > 0:58:13I'll get on with the couscous, firstly.

0:58:13 > 0:58:15You start that, I'm going to get the rabbit in.

0:58:15 > 0:58:18We'll work backwards. I'll get the rabbit in and start cooking.

0:58:18 > 0:58:20It'll take about four, five minutes, I'd say.

0:58:20 > 0:58:22We're going to make this marinade in seconds,

0:58:22 > 0:58:25but this has been in the marinade for how long?

0:58:25 > 0:58:28A couple of hours, just to... And leave it at room temperature.

0:58:28 > 0:58:30A little bit of salt on that, help bring out those spices.

0:58:30 > 0:58:34Leave it at room temperature just to speed the process up, really.

0:58:34 > 0:58:37OK, couscous, just boiling water over it, let it sit there.

0:58:37 > 0:58:40Meanwhile, do you want me to, er, toast these spices?

0:58:40 > 0:58:43If you could toast those and I'll keep an eye on this.

0:58:43 > 0:58:47Toast those off, grind them up, I'm just going to take the rabbit apart.

0:58:47 > 0:58:50- OK. No oil in here, just dry toast them?- Absolutely.- OK.

0:58:50 > 0:58:53OK, so this is the saddle, this is this part of the rabbit.

0:58:53 > 0:58:55I'm just going to remove the loins.

0:58:56 > 0:59:01You could use wild rabbit. I tend not to like the wild rabbit

0:59:01 > 0:59:05because where we live, out in Wales, I go running round the roads

0:59:05 > 0:59:09and you see these rabbits and they've got myxomatosis, and it's not pretty.

0:59:09 > 0:59:13- And I just wouldn't want to eat the beast.- So, farm rabbits.

0:59:13 > 0:59:14Farm rabbits, for me.

0:59:14 > 0:59:17And also, there's a big difference in flavour really,

0:59:17 > 0:59:21- the wild rabbits are much more gamey in flavour.- Exactly.

0:59:21 > 0:59:25It's a different beast altogether, it's much darker meat

0:59:25 > 0:59:27and much richer, much gamier.

0:59:27 > 0:59:32- But obviously not always as tender as the farmed boys.- OK.

0:59:32 > 0:59:35It's one of those things that does farm very nicely.

0:59:35 > 0:59:39- How are those spices, all right? - All right. Toasting them off.

0:59:39 > 0:59:43- Is rabbit the sort of thing you'd cook?- Rabbit, I don't know.

0:59:43 > 0:59:45I love it, to be honest,

0:59:45 > 0:59:47but I don't think people appreciate it so much.

0:59:47 > 0:59:50We often have a lot of trouble selling it,

0:59:50 > 0:59:53only because, I think, it's the pet connotations, you know.

0:59:53 > 0:59:55- It's that Watership Down business, isn't it?- Exactly.

0:59:55 > 0:59:58In Europe they have masses of it, even in supermarkets,

0:59:58 > 0:59:59they sell it all over the place.

0:59:59 > 1:00:02You see, when you get them in, they come in whole, the heads.

1:00:02 > 1:00:04They're not pretty beasts, but...

1:00:04 > 1:00:07- There we are.- Amazing fact I found out about rabbits,

1:00:07 > 1:00:09most of the rabbits come from Africa.

1:00:09 > 1:00:11- Do they?- Yeah, and they were basically...

1:00:11 > 1:00:13Where did you get that from?

1:00:13 > 1:00:15Originally because they were brought over on ships

1:00:15 > 1:00:17- because they were easy to breed.- Oh, OK.

1:00:17 > 1:00:20That's where the old rabbit comes from.

1:00:20 > 1:00:23It obviously provided meat for the sailors, I suppose.

1:00:23 > 1:00:26So, basically, just ground that down.

1:00:26 > 1:00:28This is your spices, the garlic,

1:00:28 > 1:00:30the dry chilli and everything else.

1:00:30 > 1:00:32OK. These belly flaps, incidentally,

1:00:32 > 1:00:35could be braised off.

1:00:35 > 1:00:38With the buttocks of the rabbit as well.

1:00:38 > 1:00:41GIGGLING Yeah, that was intriguing.

1:00:41 > 1:00:43Presumably that's the rump, isn't it?

1:00:43 > 1:00:45I would have thought so, yeah.

1:00:47 > 1:00:49Buttocks, I'm going to put that on a menu, see if that sells.

1:00:49 > 1:00:52Rabbit doesn't sell, maybe buttocks will.

1:00:52 > 1:00:54Right, OK, where we going then?

1:00:54 > 1:00:55All in there?

1:00:55 > 1:00:57- OK. Yeah.- Bit of oil.

1:00:57 > 1:01:00Just chopping that up.

1:01:00 > 1:01:02Couple of tablespoons of oil.

1:01:02 > 1:01:03Yeah, OK.

1:01:04 > 1:01:08- That's going to go in.- OK. Give that a little mix, lovely.

1:01:08 > 1:01:10And then just rummage that around in there

1:01:10 > 1:01:12and leave it room temperature, you could put it in the fridge

1:01:12 > 1:01:16and forget about it but room temperature's good.

1:01:16 > 1:01:18OK. Just speed the process up.

1:01:18 > 1:01:20Right, OK, leave that there.

1:01:20 > 1:01:21That's coming along nicely.

1:01:21 > 1:01:23So you're just going to pan-fry that rabbit?

1:01:23 > 1:01:26Yeah, just really gently, gentle heat.

1:01:26 > 1:01:29Right, OK, so you've done the couscous. Bit of red wine vinegar.

1:01:29 > 1:01:30Yeah.

1:01:30 > 1:01:33Good-quality vinegar, I mean, simple ingredients,

1:01:33 > 1:01:36- So best quality...- The couscous in here, is just hot water

1:01:36 > 1:01:39- and leave it to sit over there?- Absolutely.

1:01:39 > 1:01:40And not too much water

1:01:40 > 1:01:43because you don't want that sort of cloggy mess, you know?

1:01:43 > 1:01:45So a little bit of sugar, sugar to taste, really,

1:01:45 > 1:01:47and it's essentially, um...

1:01:48 > 1:01:51Shallot vinaigrette you serve with oysters,

1:01:51 > 1:01:54- it's that kind of...- A lot of people, when they're thinking about couscous

1:01:54 > 1:01:57would just go with the lemon and lime to flavour it,

1:01:57 > 1:01:58but good red wine vinegar will work.

1:01:58 > 1:02:01It's different to sort of malt vinegar and white wine vinegar.

1:02:01 > 1:02:04- Yeah, yeah.- Red wine vinegar. - That depth of flavour.

1:02:04 > 1:02:06You can make you own, we make our own in the restaurant,

1:02:06 > 1:02:09which is very nice. Just all the used-up dregs of the red wine.

1:02:11 > 1:02:14A few nicely finely cut shallots.

1:02:14 > 1:02:19- Yep.- A little bit of acidic taste.

1:02:19 > 1:02:24And you're just going to drop those in the red wine and sugar,

1:02:24 > 1:02:25just to soften, really.

1:02:25 > 1:02:30- So, there you go. The lovely little peppers.- Few herbs. Nice.

1:02:31 > 1:02:33Your roasted peppers.

1:02:33 > 1:02:35They're peeled by hand, apparently.

1:02:35 > 1:02:37They're fantastic. They're wood-roasted,

1:02:37 > 1:02:39I think great value for money as well.

1:02:39 > 1:02:41They're obviously slightly more expensive than...

1:02:41 > 1:02:43You pay about four or five quid for a jar

1:02:43 > 1:02:45but there's quite a lot of peppers in there.

1:02:45 > 1:02:47And they're a great flavour, great smoky flavour.

1:02:47 > 1:02:49Right, so, into the bowl.

1:02:49 > 1:02:51The couscous and the peppers.

1:02:51 > 1:02:55- Rough-chopped herbs in there.- Yeah.

1:02:55 > 1:02:56Little bit of, erm...

1:02:56 > 1:02:58Tell you what, can we borrow that?

1:02:58 > 1:03:01So tell us about your pub,

1:03:01 > 1:03:04it won quite a few awards originally when it set up.

1:03:04 > 1:03:08Yes, yeah, we've been going six years now and we've done very well.

1:03:08 > 1:03:10We sort of just put our heads down and got going

1:03:10 > 1:03:13- and it's paying off nicely. - And why Wales?

1:03:13 > 1:03:15Was it the fact that you were born there as a kid

1:03:15 > 1:03:19- or you moved there?- We moved there when I was six months old.

1:03:19 > 1:03:21And I met my wife in London,

1:03:21 > 1:03:23she was Welsh.

1:03:23 > 1:03:25So it kind of made sense, we were moving out of town,

1:03:25 > 1:03:28we wanted our own place and it make sense to go there

1:03:28 > 1:03:30rather than move to another part of the country

1:03:30 > 1:03:32where we didn't know anyone,

1:03:32 > 1:03:34so that's essentially why we ended up there.

1:03:34 > 1:03:36And it's a lovely place to live.

1:03:36 > 1:03:38A lot of the suppliers we used to use in London

1:03:38 > 1:03:41- are from my neck of the woods. - Not just busy in the restaurant,

1:03:41 > 1:03:43cos you were there working over Christmas and New Year,

1:03:43 > 1:03:46currently books and stuff like that, doing new programmes.

1:03:46 > 1:03:49Doing a book, doing Market Kitchen, which is going really nicely.

1:03:49 > 1:03:51- This is the show on UKTV? - That's right.

1:03:51 > 1:03:55And, you know, well, like this, you get really good chefs on.

1:03:55 > 1:03:59It's an amazing, amazing opportunity to meet these people.

1:03:59 > 1:04:02- There we go.- Doing that, writing books. It's busy.

1:04:02 > 1:04:03In we go with the pine nuts.

1:04:03 > 1:04:06Remind us what we've got in there. The peppers, the...

1:04:06 > 1:04:09Peppers, shallots, red wine vinegar, bit of sugar, coriander,

1:04:09 > 1:04:13mint and the couscous, obviously.

1:04:13 > 1:04:16Little bit of pinch of salt and we're essentially there.

1:04:16 > 1:04:19- Can I use my fingers?- And if people didn't want to use couscous,

1:04:19 > 1:04:24- there's bulgur wheat now, there's... - Yeah, or quinoa.- Quinoa.

1:04:24 > 1:04:26- I can't even say it.- Are you using much quinoa these days?

1:04:26 > 1:04:29Do you know, it hasn't been off the menu.

1:04:29 > 1:04:33- It opened your eyes, didn't it? - It did. It was a wonder.

1:04:35 > 1:04:37Right, OK.

1:04:37 > 1:04:39So, nice and pink in the middle.

1:04:41 > 1:04:43Just lay it over the top

1:04:43 > 1:04:45and that's pretty much it.

1:04:47 > 1:04:49There you go. Spiced saddle of rabbit

1:04:49 > 1:04:51with the warm couscous salad.

1:04:51 > 1:04:53It's as simple as that.

1:05:00 > 1:05:03Well, it looks fantastic, it smells fantastic.

1:05:03 > 1:05:05But does it taste fantastic?

1:05:05 > 1:05:08Right, Matt, over here. And, Matt, over here.

1:05:10 > 1:05:13The thing I always worry about with rabbit is, A -

1:05:13 > 1:05:15that it's going to be tough.

1:05:15 > 1:05:18That's because of my experience on CCF camp.

1:05:20 > 1:05:23I tried to make a hunter's stew,

1:05:23 > 1:05:25- this is age 14.- But that's old rabbit, isn't it?- Yeah.

1:05:25 > 1:05:28Older rabbits you have to stew for longer.

1:05:28 > 1:05:31Well, I didn't realise you had to do something before it goes in the pot.

1:05:31 > 1:05:33- Yeah.- You have to, like, braise it to seal it.

1:05:33 > 1:05:36- So it ended up being like little rubber bouncy balls.- Well, it will.

1:05:36 > 1:05:38I mean, you can overcook it and it will go tough.

1:05:38 > 1:05:41I went hungry that night.

1:05:41 > 1:05:44But that's the joy of farmed rabbit as well.

1:05:44 > 1:05:45- Tuck into that.- Here we go.

1:05:45 > 1:05:48It's very, very tender.

1:05:50 > 1:05:53- What do you think?- First time I've had rabbit on the show.

1:05:53 > 1:05:54I can't believe that.

1:05:54 > 1:05:57It's great. It's really...

1:05:57 > 1:05:58It's a really juicy meat, isn't it?

1:06:00 > 1:06:02It's really soft.

1:06:02 > 1:06:03We used the loins

1:06:03 > 1:06:06but, of course, the other cuts of meet you would slowly braise,

1:06:06 > 1:06:07the legs and stuff like that.

1:06:07 > 1:06:09The neck and the forelegs and what have you,

1:06:09 > 1:06:12stew down, put it through pasta, the rear legs you can stuff.

1:06:12 > 1:06:15It's a great meat. Great meat, rabbit.

1:06:15 > 1:06:17And I say, normally a rabbit, what -

1:06:17 > 1:06:19one rabbit per two portions, something like that?

1:06:19 > 1:06:22Well, one saddle for a little starter for two.

1:06:22 > 1:06:24You can get a couple of meals,

1:06:24 > 1:06:26one leg each.

1:06:26 > 1:06:28- That's the other thing. - That's delicious.

1:06:28 > 1:06:31Loving the spices with it, it's really, really nice.

1:06:31 > 1:06:34Could work well with lamb.

1:06:34 > 1:06:37- Also work with chicken, I suppose. - Yeah, absolutely.- Lovely.

1:06:42 > 1:06:44That couscous salad was really tasty.

1:06:44 > 1:06:48It was Tom Aikens and Nick Nairn's first time at the Omelette Challenge

1:06:48 > 1:06:49and they were eager to impress.

1:06:49 > 1:06:52But would either of them make it onto our leaderboard? Take a look.

1:06:52 > 1:06:55Remember, all the chefs that come onto the show

1:06:55 > 1:06:57battle it out against the clock, and each other,

1:06:57 > 1:06:59to see how fast they can make a three-egg omelette.

1:06:59 > 1:07:00My palms are sweating.

1:07:00 > 1:07:03You can choose what you like from the ingredients in front of you,

1:07:03 > 1:07:05you've got milk, cream, butter, cheese.

1:07:05 > 1:07:07Must be a three-egg omelette, must be seasoned.

1:07:07 > 1:07:11The time starts...when I say, it stops when it hits the plate.

1:07:11 > 1:07:13Must be a folded three-egg omelette.

1:07:13 > 1:07:16As you can see on our board, this is what we call the numpty board,

1:07:16 > 1:07:18you don't want to hit this board.

1:07:18 > 1:07:20Anything over than a minute, you don't want to go over there.

1:07:20 > 1:07:22You want to hit the blue board.

1:07:22 > 1:07:24Specifically Gennaro, you need to beat him, with 33 seconds.

1:07:24 > 1:07:28- Very, very quick.- Jesus. - Are you ready? Starts when I say.

1:07:28 > 1:07:30Get your hands out the butter.

1:07:30 > 1:07:31Three, two, one, go.

1:07:33 > 1:07:37I never thought this would become so competitive.

1:07:39 > 1:07:41Oh!

1:07:41 > 1:07:43One's using a fork, one's using a whisk.

1:07:44 > 1:07:46Remember it's got to be

1:07:46 > 1:07:49a three-egg, seasoned, folded omelette.

1:07:49 > 1:07:53More salt in the pan, please. Salt in the pan.

1:07:53 > 1:07:54Ooh. And it must be an omelette

1:07:54 > 1:07:57and not scrambled egg, so it must be folded.

1:07:57 > 1:07:59Folded omelette.

1:07:59 > 1:08:02This is the bit where they have to wait and wait and wait.

1:08:05 > 1:08:08- GONG CRASHES - It stops there.

1:08:08 > 1:08:12Finish there. Tom's right behind there. Fantastic.

1:08:12 > 1:08:13That was quick.

1:08:13 > 1:08:15That was really, really quick.

1:08:15 > 1:08:17That was very, very quick.

1:08:17 > 1:08:20Look at them, all stood there watching!

1:08:20 > 1:08:23Right, I've got to have a taste of this.

1:08:23 > 1:08:26- Were you practising this, or what?- No.- Honestly?

1:08:26 > 1:08:28- No.- Cos he was.

1:08:28 > 1:08:31He called in last week and asked for the dimensions of the pan.

1:08:32 > 1:08:34Very good, very good.

1:08:34 > 1:08:37- I got cheese in mine. - Have you? I like cheese in mine.

1:08:37 > 1:08:38See, this is...

1:08:41 > 1:08:42It's all right.

1:08:44 > 1:08:47Thanks for the praise, mate(!) Thanks for the praise.

1:08:47 > 1:08:51- How do you think you've done? Tom, you first.- Erm...

1:08:51 > 1:08:53Pff... 45.

1:08:55 > 1:08:57Well, you did put cheese in it

1:08:57 > 1:09:00and I have to say, for a first time on the show,

1:09:00 > 1:09:02you're definitely going to come back,

1:09:02 > 1:09:05because you did it in 40 seconds dead.

1:09:05 > 1:09:07- Oh.- Very, very, very quick.

1:09:07 > 1:09:09Very quick.

1:09:09 > 1:09:11- Nick Nairn.- Mm.

1:09:11 > 1:09:13Whose omelette needed more salt.

1:09:13 > 1:09:16Only cos you're a salt junky, James.

1:09:16 > 1:09:17How do you think you've done?

1:09:17 > 1:09:21You're competitive, you want to be up here, don't you?

1:09:21 > 1:09:25Yeah. Yeah. 36. 37?

1:09:26 > 1:09:2936? 35?! No!

1:09:29 > 1:09:32- No. Down here.- 36 seconds.

1:09:32 > 1:09:36- 36.- Well done, boys. Fantastic.

1:09:36 > 1:09:39- Great.- As I said, needs a little bit more salt.

1:09:43 > 1:09:46That was back in the day when chefs weren't as competitive

1:09:46 > 1:09:47and thought they had plenty of time

1:09:47 > 1:09:49to add cheese to their omelettes, of course.

1:09:49 > 1:09:51Now, Tony Tobin is one very brave man,

1:09:51 > 1:09:54not just because he's able to cook on live TV,

1:09:54 > 1:09:56but mainly because he danced with Silvena Rowe

1:09:56 > 1:09:58for Comic Relief.

1:09:58 > 1:10:00Rather him than me, but watch this.

1:10:00 > 1:10:02Anyway, you've got your dancing technique under wraps,

1:10:02 > 1:10:05you're going to be cooking today. What are we cooking?

1:10:05 > 1:10:08Right, we're going to do tomato and basil potato croquettes

1:10:08 > 1:10:11with mozzarella inside. I've made some, I'll pop them in.

1:10:11 > 1:10:13- They're going to go in. - Get them to start frying.

1:10:13 > 1:10:16If you could mash the potatoes. Just boil your potatoes,

1:10:16 > 1:10:20a nice kind of soft mash for me, please.

1:10:20 > 1:10:22You just boil them, no need to bake them or something like that?

1:10:22 > 1:10:24A little bit of salt in there, that's it.

1:10:24 > 1:10:27I'm going to chop up some tomatoes and basil to go in the centre.

1:10:27 > 1:10:29I'm using sun-blushed tomatoes here,

1:10:29 > 1:10:32they're slightly sweeter than the sundried.

1:10:32 > 1:10:34This mozzarella sort of sits in the middle, does it?

1:10:34 > 1:10:36Yeah, we'll push it into the middle and then when it cooks it,

1:10:36 > 1:10:38it's going to soften from the heat.

1:10:38 > 1:10:41- How does a tomato get blushed? - Blushed?- Rather than dried.

1:10:41 > 1:10:44I was whispering to it earlier and...

1:10:44 > 1:10:47- they're blushing away, I tell you. - They don't dry it out...

1:10:47 > 1:10:51- Basically sundried tomatoes are dried for a lot longer.- Oh, right.

1:10:51 > 1:10:54So these are basically just left out, not obviously in the UK,

1:10:54 > 1:10:56but Italy, where it's warmer.

1:10:56 > 1:10:58But they're much sweeter and they almost use a different...

1:10:58 > 1:11:01They're cherry tomatoes as well, which are much sweeter.

1:11:01 > 1:11:04You can make them at home in your oven. Little bit of salt, little bit of sugar.

1:11:04 > 1:11:07Cut them into quarters, put them into the oven at 100 degrees,

1:11:07 > 1:11:09leave them for about an hour and a half

1:11:09 > 1:11:11until they're kind of semi-dry. They taste fantastic.

1:11:11 > 1:11:14- They cherry tomatoes are the best, the small cherries?- Yeah.

1:11:14 > 1:11:17What are those trolleys called that my grandmother used to have?

1:11:17 > 1:11:20- Used to wheel it...- Zimmers. - Zimmer trolley!

1:11:20 > 1:11:22- Those heated trolleys that they used to...- Hostess.

1:11:22 > 1:11:25That my granny used to take from there to there.

1:11:25 > 1:11:29Used to put everything in a hostess trolley. Never understood that.

1:11:29 > 1:11:31- And then sit veg in it for hours. - They're brilliant.

1:11:31 > 1:11:36- Yeah, great. Anyway, we basically mash this up.- Yeah.

1:11:36 > 1:11:39Now, I've got to mention this new programme tonight.

1:11:39 > 1:11:42Let's Dance For Comic Relief.

1:11:42 > 1:11:45- Do Something Funny For Money. - And there's a group of you.

1:11:45 > 1:11:47Nine chefs. Let me do this very quickly.

1:11:47 > 1:11:51- Nine chefs, we're doing an iconic dance.- Right.

1:11:51 > 1:11:53- I can promise you.- Can you give us a little bit of a move?

1:11:53 > 1:11:56Don't give anything away, just give us one part of the move.

1:11:56 > 1:11:58- One part of the move?- Yeah.

1:11:58 > 1:12:01THEY LAUGH

1:12:01 > 1:12:05Now, listen! It's only taken me five days to learn that move...

1:12:05 > 1:12:08- Is it Tourette's, he says! - ..and you laugh!

1:12:08 > 1:12:11But, what I can promise you is that you will be entertained

1:12:11 > 1:12:12if nothing else.

1:12:12 > 1:12:15OK, if you could grate me that Parmesan cheese now.

1:12:15 > 1:12:18- And your shoulder cracked when you did that.- I know!

1:12:18 > 1:12:22It's been cracking all week. It's been a cracking week.

1:12:22 > 1:12:27Let's get rid of that. So, a potato here, a little bit of salt, pepper.

1:12:27 > 1:12:30I'm going to put a lot of Parmesan cheese into this.

1:12:30 > 1:12:32I'm going to put in the chopped tomato and basil,

1:12:32 > 1:12:37and then I'm going to flavour it with red pesto.

1:12:37 > 1:12:39So, to make my red pesto in my blitzer,

1:12:39 > 1:12:42I've got some more sun-blushed tomatoes here,

1:12:42 > 1:12:46these little piquillo peppers, the red peppers.

1:12:46 > 1:12:49They're smoked. They're Spanish, but you can buy them in jars now.

1:12:49 > 1:12:51They just taste so fantastic.

1:12:51 > 1:12:54Good value for money too because you get lots in a jar.

1:12:54 > 1:12:57You do. A little bit of garlic. I don't like too much garlic.

1:12:57 > 1:12:59- Pine nuts going in. - There's lots of Parmesan.

1:12:59 > 1:13:03Look at all of that going into our croquettes. Loads of Parmesan.

1:13:03 > 1:13:07Rocket, and I'll put some of the oil that the tomatoes came in in there.

1:13:07 > 1:13:10And I'm just going to blitz this up.

1:13:14 > 1:13:19- A bit of Parmesan in there, I believe?- Yeah, a bit of Parmesan.

1:13:19 > 1:13:21I might add a bit more oil in there, James.

1:13:21 > 1:13:24This is the type of thing you could serve with pasta

1:13:24 > 1:13:26and stuff like that?

1:13:26 > 1:13:29Oh, you could have these as a starter,

1:13:29 > 1:13:31you can use them as a side order or side dish.

1:13:31 > 1:13:34- I'm thinking about the pesto, really, on its own.- Oh, OK.

1:13:34 > 1:13:39Yes, you could put that into pasta, put it on the top of fish

1:13:39 > 1:13:42and grill it. It has got lots and lots of uses.

1:13:42 > 1:13:43So, there's my potato here

1:13:43 > 1:13:47and we've just got to get all that mixed in together.

1:13:47 > 1:13:49A little bit of seasoning.

1:13:49 > 1:13:52Then, if you could get me a little spoonful of that

1:13:52 > 1:13:53and pop that into the potato?

1:13:53 > 1:13:55These croquettes are frying away nicely.

1:13:55 > 1:13:58At about 160 or something like that?

1:13:58 > 1:14:02I think that's about 160, probably a bit less than that

1:14:02 > 1:14:05because we want to cook them, but we want to... That's lovely.

1:14:05 > 1:14:10- We want the heat to get inside so it melts that mozzarella.- Right.

1:14:10 > 1:14:12So once you've got that mixed through,

1:14:12 > 1:14:15we've got mashed potato, if you like, but it tastes fantastic.

1:14:15 > 1:14:16Tomato, basil...

1:14:16 > 1:14:19- Now, I know a little bit about dancing, obviously.- Of course!

1:14:19 > 1:14:24And, one thing I do know, you lose terrific amounts of weight.

1:14:24 > 1:14:28Do you know? I weighed myself this morning, I've lost 9lbs in a week.

1:14:28 > 1:14:31Not only are you doing that, you're training for the marathon.

1:14:31 > 1:14:34- I'll run the London Marathon this year.- For the first time?

1:14:34 > 1:14:37My first time, for a great charity called Matthew's Friends

1:14:37 > 1:14:41which looks after children with epilepsy through a diet.

1:14:41 > 1:14:44- The kids that don't respond to... - It's not through medicine?

1:14:44 > 1:14:47No, it's through food. It's the ketogenic diet.

1:14:47 > 1:14:50It is an amazing charity so, yeah,

1:14:50 > 1:14:55I've been training now for just short of two months.

1:14:55 > 1:14:59I'm up to 13 miles running. It's so boring.

1:14:59 > 1:15:00THEY LAUGH

1:15:00 > 1:15:04- It's really, really hard.- Explain to us what is happening here.

1:15:04 > 1:15:07I'm doing is pushing a little piece of mozzarella into the centre

1:15:07 > 1:15:10of the potato and then just squeezing them gently

1:15:10 > 1:15:13and making them into our croquette shapes. Flour, egg and breadcrumbs.

1:15:13 > 1:15:17Basically, this is what we call a panne mix, which is plain flour.

1:15:17 > 1:15:19Seasoned flour? Do you need to?

1:15:19 > 1:15:21We've got enough seasoning in the potatoes.

1:15:21 > 1:15:25Beaten egg and then we've got the crumbs here. Show us again.

1:15:25 > 1:15:28So, you're taking a little over a tablespoonful,

1:15:28 > 1:15:31just kind of push it together to get that cylinder shape.

1:15:31 > 1:15:35Then, if you push your finger into it and a piece of mozzarella

1:15:35 > 1:15:38in the middle and then squeeze it back together.

1:15:38 > 1:15:42Then, we can just kind of make that lovely croquette shape

1:15:42 > 1:15:45and the breadcrumbs will stick to the outside and fry it

1:15:45 > 1:15:48- and they will make it nice and crunchy.- Hopefully!

1:15:48 > 1:15:51The secret of this is to basically keep one hand in the flour

1:15:51 > 1:15:55and use the other hand in the egg, like that.

1:15:55 > 1:15:59So you don't get your whole hands coated in flour, egg and breadcrumbs

1:15:59 > 1:16:01at the same time.

1:16:01 > 1:16:04So you coat this, and I suppose you could do these in advance?

1:16:04 > 1:16:07Yes, you can do them in advance and you can put them in the fridge,

1:16:07 > 1:16:10but what I would recommend, if you put them in the fridge,

1:16:10 > 1:16:13take them out of the fridge before you cook them

1:16:13 > 1:16:15and allow them to come up to room temperature.

1:16:15 > 1:16:18It's quite hard to get that mozzarella to melt

1:16:18 > 1:16:20- if it's very cold in the middle. - OK.

1:16:20 > 1:16:25I've got some red wine vinegar here made from Cabernet Sauvignon

1:16:25 > 1:16:28which is kind of sweet and sour and it goes so nicely with tomato,

1:16:28 > 1:16:31so it'll keep all the flavours running through.

1:16:31 > 1:16:33I'll thin this pesto down.

1:16:33 > 1:16:36Is it something you would ever have a go at, Dave?

1:16:36 > 1:16:40- Too adventurous for me.- A bit to fancy?- Yeah, but it looks fantastic.

1:16:40 > 1:16:45- It's so easy. It's posh mashed potato in a deep fat fryer.- Yeah.

1:16:45 > 1:16:47Just quickly wash my hands.

1:16:47 > 1:16:52- I've made a pesto vinaigrette there just by adding that.- OK.

1:16:52 > 1:16:54I'll pop these in the fridge. OK.

1:16:54 > 1:16:57- But bring them to room temperature before you serve them.- Yep.

1:16:57 > 1:17:00What have you changed with this? You've made it a bit loose?

1:17:00 > 1:17:02Yes, more loose. I've added a bit more oil

1:17:02 > 1:17:05- and I've added that Cabernet Sauvignon vinegar.- Right.

1:17:05 > 1:17:09This is this vinegar that you get. It's Spanish, isn't it?

1:17:09 > 1:17:10It is Spanish.

1:17:10 > 1:17:13It's naturally sweet and has a lovely sweet and sour flavour

1:17:13 > 1:17:15which works really well.

1:17:15 > 1:17:18Have you come across this because you have a place in Spain?

1:17:18 > 1:17:21Yeah, the supermarkets used to have shelves and shelves of it,

1:17:21 > 1:17:23made from different grapes.

1:17:23 > 1:17:26Yes, it is delicious. They're very keen on cider vinegar over there.

1:17:26 > 1:17:29Red wine vinegar is brilliant because it gives it a nice kick.

1:17:29 > 1:17:32But you can put it in meat stews and stuff like that if you wanted?

1:17:32 > 1:17:35Oh, it just goes well with a lot of different things.

1:17:35 > 1:17:37We going to garnish that with a bit of rocket.

1:17:37 > 1:17:41- There you go. A touch of rocket dressed.- Lovely!

1:17:41 > 1:17:43Not too much. Just a little garnish there.

1:17:45 > 1:17:47- That will give a nice pepperiness to it.- Yeah.

1:17:47 > 1:17:53And then one, two, and the last one you just break open

1:17:53 > 1:17:55- and you can see that. - You get the ooze, you see!

1:17:55 > 1:17:59Mozzarella inside and we do a cheffy thing with a bit of olive oil.

1:17:59 > 1:18:01- Right. - Just around the outside there.

1:18:04 > 1:18:06- Enjoy!- Fantastic! Remind us again.

1:18:06 > 1:18:10That's tomato and basil croquettes with oozing mozzarella

1:18:10 > 1:18:12- and pesto vinaigrette.- Easy! The best of luck tonight.

1:18:12 > 1:18:14Thank you very much.

1:18:19 > 1:18:22There you go! Right, have a dive in.

1:18:22 > 1:18:26- Dave, there you go. This is first off.- God bless!

1:18:26 > 1:18:30These little potato croquettes. You've used mozzarella cheese.

1:18:30 > 1:18:34Carefully! It's quite hot. It's come straight out of the fryer.

1:18:34 > 1:18:37But, you can use different types of cheese in there? That melts really?

1:18:37 > 1:18:40- Raclette?- We talked about the vinegar coming from Spain,

1:18:40 > 1:18:43so you could use, if you weren't doing vegetarian,

1:18:43 > 1:18:46put a bit of chorizo in and Manchego cheese inside.

1:18:46 > 1:18:49- You can theme it so all different types.- What do you reckon?

1:18:49 > 1:18:52It's gorgeous. And it tastes quite strong for mozzarella.

1:18:52 > 1:18:56What about the sun-blushed tomatoes? They make a difference, I think.

1:18:56 > 1:19:00They counteract the vinaigrette. They balance each other out.

1:19:00 > 1:19:03They're nice. I don't think they're as harsh as sun-dried tomatoes.

1:19:03 > 1:19:05No. Are you having some?

1:19:05 > 1:19:07I don't think you guys will get anything!

1:19:12 > 1:19:15With croquettes like that, you could pretend, of course,

1:19:15 > 1:19:17you're sitting in the Mediterranean sunshine.

1:19:17 > 1:19:20EastEnders actress Samantha Womack is not a fan of sweet

1:19:20 > 1:19:22and meat together.

1:19:22 > 1:19:24So, the idea of a pork dish with apples and walnuts

1:19:24 > 1:19:26was not sitting well with her.

1:19:26 > 1:19:29In fact, she'd rather just have sweet instead.

1:19:29 > 1:19:33So, would she get a bowl of peaches made into a delicious dessert?

1:19:33 > 1:19:35The vote was close, but let's find out.

1:19:35 > 1:19:38Sam, your version of Food Heaven would be these.

1:19:38 > 1:19:40Yes. I'm looking at them hopefully.

1:19:40 > 1:19:42Yes, which I could turn into, using this puff pastry,

1:19:42 > 1:19:46a lovely peach crumble tart. I know you make a mean peach crumble.

1:19:46 > 1:19:47Oh, I do.

1:19:47 > 1:19:50Yeah, well it could be a layer of puff pastry, which is delicious,

1:19:50 > 1:19:55- topped with vanilla ice cream. - Yeah. Or...- But it could be these.

1:19:55 > 1:19:59- Walnuts. Now, I love walnuts. Walnuts with roasted pork.- Mm.

1:19:59 > 1:20:03- Stuffed with apples... - And more walnuts.

1:20:03 > 1:20:06- Not that we've used enough walnuts already!- It's a walnuts fest!

1:20:06 > 1:20:09With roasted parsnips, which is a really nice little dish.

1:20:09 > 1:20:13A lovely sauce to go with it. How do you think the viewers have done?

1:20:13 > 1:20:15- I'm cynical, obviously.- Really?

1:20:15 > 1:20:17They're probably going to do the fruit and meat.

1:20:17 > 1:20:19This was the closest it's ever been.

1:20:19 > 1:20:24- Oh, well that's nice to know.- 51% of the people voted...- Yeah? Yeah?

1:20:24 > 1:20:25For Food Hell.

1:20:25 > 1:20:29- Oh! So, my cynicism was correct. - Yeah, exactly.

1:20:29 > 1:20:31Anyway, this is a great dish though.

1:20:31 > 1:20:34- It's a really, really nice simple dish. Lose that.- Bye, peaches.

1:20:34 > 1:20:37It's like Bullseye. "This is what you could have won."

1:20:37 > 1:20:39Get rid of that. I love that! Right, next.

1:20:39 > 1:20:42We've got a nice bit of pork, but first I'll get the stuffing on.

1:20:42 > 1:20:45Guys, if you could peel the parsnips, we'll get those on.

1:20:45 > 1:20:47And get the boys to roast off the parsnips.

1:20:47 > 1:20:51To do that, we've got some honey, a touch of butter, fresh thyme

1:20:51 > 1:20:53and some walnuts for the end.

1:20:53 > 1:20:57So, pork first of all. We'll make our stuffing to go with this.

1:20:57 > 1:21:00A big thick knife. Can I grab that? Thank you.

1:21:00 > 1:21:05So, we've got some apples here which we'll place inside our stuffing

1:21:05 > 1:21:09because that combination of apples and pork works really, really well.

1:21:09 > 1:21:13I'm just going to chop this up. There you go.

1:21:13 > 1:21:16Boys, just peel those and chop them into decent-sized chunks.

1:21:16 > 1:21:20We'll roast those off with the pork. So, decent-sized pieces.

1:21:20 > 1:21:23No need to peel these because they will stew down into a nice little

1:21:23 > 1:21:25sauce inside the pork.

1:21:26 > 1:21:30That should be enough. In fact, a little bit more.

1:21:30 > 1:21:32Then we've got our dreaded walnuts.

1:21:32 > 1:21:35What is it about them that you absolutely hate? The flavour?

1:21:35 > 1:21:37No, walnuts I love separately.

1:21:37 > 1:21:40The combination of meat, fruit and nut just always turns my stomach.

1:21:40 > 1:21:44Oh, great! Great! Yeah, lovely. Thanks for that!

1:21:44 > 1:21:46Cheers! But, we've got the apples here.

1:21:46 > 1:21:50Now, walnuts, these, were originally grown

1:21:50 > 1:21:53by the banks of the Caspian Sea or in northern India.

1:21:53 > 1:21:58- Mm-hm.- The actual nut is shaped like a little brain.

1:21:58 > 1:22:00- Yes, I was going to say. - There are two sides to it.

1:22:00 > 1:22:03But they're fabulous. Fabulous, fabulous!

1:22:03 > 1:22:05Very rich in Omega 3 and protein, these ones.

1:22:05 > 1:22:08- They are power foods, aren't they? - Very good power food.

1:22:08 > 1:22:12- Rich in Omega 3 and that sort of stuff.- Good at lowering cholesterol.

1:22:12 > 1:22:16Is the reason kids shouldn't have nuts before a certain age

1:22:16 > 1:22:17because they may choke?

1:22:17 > 1:22:20There's no other reason, is there, like a nut allergy?

1:22:20 > 1:22:23- You're speaking to a bachelor. I have no idea.- I'll ask you.

1:22:23 > 1:22:27It's the nut allergies. You don't want the risk when they're so young.

1:22:27 > 1:22:30So, you wait until they're a year and introduce something like

1:22:30 > 1:22:32peanut butter and see if they throw up?!

1:22:32 > 1:22:35Yeah, test them out. If they fall down... That's good that.

1:22:35 > 1:22:37- They are more robust then. - Yeah, sure, sure.

1:22:37 > 1:22:39You should know, you've got kids.

1:22:39 > 1:22:42I do, but I was wondering what the theory was behind it.

1:22:42 > 1:22:46Right, you've got the butter, walnuts, the apples, fresh thyme.

1:22:46 > 1:22:49You could use sage, and then we've got a loin of pork.

1:22:49 > 1:22:50Now, with the loin of pork,

1:22:50 > 1:22:54it's really important that you get a good quality piece of pork.

1:22:54 > 1:22:57Really, I think, the best place to buy it from is a butcher.

1:22:57 > 1:23:00Good quality, organic pork is superb.

1:23:00 > 1:23:03I always think pork, I don't know about you guys,

1:23:03 > 1:23:06pork should be bred to roam around in a field

1:23:06 > 1:23:09and not how a lot of people think it should be bred,

1:23:09 > 1:23:11to do the 100m hurdles and have no fat on it.

1:23:11 > 1:23:14It should have a decent amount of fat on the top.

1:23:14 > 1:23:16- I don't know about you, boys. - Oh, absolutely.

1:23:16 > 1:23:19But that really rich organic sort of mass. Next.

1:23:19 > 1:23:22We'll take some tinfoil. You need quite a bit for this.

1:23:22 > 1:23:25- Are you not burning my parsnips, boys?- No.- They look great.

1:23:25 > 1:23:28You've got parsnips, walnuts, the fresh thyme.

1:23:28 > 1:23:31A decent amount of tinfoil and this is a great way of serving this.

1:23:31 > 1:23:32A few knobs of butter.

1:23:32 > 1:23:36If I can get you to sprinkle some salt, that would be great.

1:23:36 > 1:23:37A decent bit of salt over there.

1:23:39 > 1:23:41Do you not trust me to do anything else?

1:23:41 > 1:23:44We'll get the actress to sprinkle the salt!

1:23:44 > 1:23:47The parsnips have gone in. Put some more walnuts on that one.

1:23:47 > 1:23:49A bit of olive oil and a bit more honey.

1:23:49 > 1:23:52With some honey and fresh thyme, give it a nice glaze.

1:23:52 > 1:23:55The salt goes on first to get the nice fat crisped up,

1:23:55 > 1:23:59and then we take our stuffing here, which is our apples...

1:23:59 > 1:24:02- This is where my tummy goes a bit funny.- Oh, look at this!

1:24:02 > 1:24:04Is that something that you would have, is it?

1:24:04 > 1:24:07This is something I would have on my own.

1:24:07 > 1:24:12- The whole thing!- Yes. Just leave me in peace. There we go. Right.

1:24:12 > 1:24:14A bit of that.

1:24:14 > 1:24:18- Oh, they look great.- What other fruit could you use? Apricots?- Lovely!

1:24:18 > 1:24:21Apricots, I tell you. Apricots and pecan probably.

1:24:21 > 1:24:25Then we can roast this. Fold it all over like that.

1:24:26 > 1:24:28It's a great way of roasting pork.

1:24:28 > 1:24:29Yeah, yeah.

1:24:29 > 1:24:32- You don't get that smell all over your kitchen.- Yeah.

1:24:32 > 1:24:33Stick it in a pan.

1:24:33 > 1:24:37The idea is you heat it up in this first of all, so you seal it.

1:24:37 > 1:24:38Carefully roll it around in there.

1:24:38 > 1:24:42The idea is, get the fat nice and crisp before it goes in the oven.

1:24:42 > 1:24:45So you seal it all first, and then once it is sealed,

1:24:45 > 1:24:47take the whole lot and place it in the oven.

1:24:47 > 1:24:49Wow! I've never seen it done like that way.

1:24:49 > 1:24:53It wants about five minutes on the stove, nice and hot.

1:24:53 > 1:24:55Then we'll throw that in the oven

1:24:55 > 1:24:58and this has been in for about an hour and a half.

1:24:58 > 1:25:01And you never loosen the foil? You keep it firmly shut.

1:25:01 > 1:25:04No, you can keep rolling it around, that's really nice.

1:25:06 > 1:25:10- I'm intrigued.- You're intrigued? - Well, I am, because...

1:25:11 > 1:25:15It's nice and simple. Switch that on for the sauce to go with it.

1:25:15 > 1:25:20Lift this off. Ideally, most meats...

1:25:20 > 1:25:23Well, all meats, really, once they come out of the oven,

1:25:23 > 1:25:25need time to relax and rest before we carve it.

1:25:25 > 1:25:27If you're making this,

1:25:27 > 1:25:32leave it in the tinfoil for a while before you actually serve it.

1:25:32 > 1:25:33That smells gorgeous.

1:25:33 > 1:25:37- See! It's that fruit and nut thing. - Fruit and nut and meat.

1:25:39 > 1:25:41Look at this!

1:25:41 > 1:25:43Look at that!

1:25:43 > 1:25:46- We'll just lift that out. - So beautiful, actually, isn't it?

1:25:46 > 1:25:48- Glazed.- Gorgeous, isn't it?

1:25:48 > 1:25:50It's nice. It keeps it lovely and moist.

1:25:50 > 1:25:53The thing about pork, if you want it to keep nice and moist...

1:25:53 > 1:25:57I want to you lose most of that junk. Thank you very much.

1:25:57 > 1:25:59Then, we can slice this through.

1:26:04 > 1:26:07Sharpen the knives on Saturday Kitchen, I think!

1:26:08 > 1:26:11- Cut right the way through. Aw!- The pork looks amazing.

1:26:11 > 1:26:14Put a few of those on the plate. That would be great.

1:26:14 > 1:26:16It keeps it lovely and moist

1:26:16 > 1:26:20and when you cook it in tinfoil like that, it keeps all the flavours in.

1:26:21 > 1:26:24How much flavour is emitted from the nut into the meat?

1:26:24 > 1:26:26Well, smell that. Smell that.

1:26:26 > 1:26:30- I know it's your idea of hell, but...- Well, it...

1:26:30 > 1:26:32- The apples and... - The apple's great.

1:26:32 > 1:26:35And the walnuts really do give a nice flavour to it.

1:26:35 > 1:26:36Really, really nice.

1:26:36 > 1:26:40- Now, to finish off our sauce, I've got some reduced stock here.- Yes.

1:26:40 > 1:26:42This is a real trick.

1:26:42 > 1:26:44Take a touch of butter just to finish off the sauce.

1:26:44 > 1:26:47If you're doing this at home and you want to make your own gravy

1:26:47 > 1:26:51and sauce and you wonder why you never get it how restaurants get it,

1:26:51 > 1:26:53it's just a bit of butter finally at the end.

1:26:53 > 1:26:55It's the extra fat.

1:26:55 > 1:26:57Just that little bit.

1:26:57 > 1:27:00- You've got to go the whole hog, you see!- No pun intended!

1:27:00 > 1:27:03They call this "monter au beurre", to give a sauce a nice shine.

1:27:03 > 1:27:06That's where you get the nice shine and glaze on it. Just shake it.

1:27:06 > 1:27:09Take it off the heat when you add the butter.

1:27:09 > 1:27:11Shake it and it will thicken up the sauce slightly,

1:27:11 > 1:27:14so you've no need to put flour or anything in it.

1:27:14 > 1:27:18And it gives a lovely glaze, doesn't it? A lovely shine off the sauce.

1:27:18 > 1:27:19So, over the top.

1:27:20 > 1:27:24In my eyes, that's my idea of Food Heaven, but in yours, its Food Hell.

1:27:24 > 1:27:28I have to... I'm going to be brave and try it with the walnut.

1:27:28 > 1:27:30You know why? That's the thing that...

1:27:30 > 1:27:32Dive in and tell me what you think.

1:27:34 > 1:27:39- Go on!- All right! All right! - It smells fantastic.- It does.

1:27:39 > 1:27:42You must have eaten all kinds of things on Pie in the Sky?

1:27:42 > 1:27:44Do you know what? It was a fantastic experience.

1:27:44 > 1:27:47We had the most incredible advisers on set all the time.

1:27:47 > 1:27:50And we'd nick food. Right, I've got the apple and nut here

1:27:50 > 1:27:52so you know I'm not cheating.

1:27:52 > 1:27:55Just don't throw up on live TV, that's all that matters.

1:27:57 > 1:28:01A little smile? I'll get some wine. Bring over the glasses, guys.

1:28:01 > 1:28:02Do you know what?

1:28:02 > 1:28:05It tastes delicious, but it's that initial thing of,

1:28:05 > 1:28:08once you have a phobia about two consistencies together,

1:28:08 > 1:28:09it's there for me.

1:28:14 > 1:28:17Sorry, Samantha, but the decision was out of my hands!

1:28:17 > 1:28:19That's all we've got time for on today's Best Bites.

1:28:19 > 1:28:21If you'd like to try any of the recipes

1:28:21 > 1:28:24you've seen on today's programme, you can find them on our website:

1:28:24 > 1:28:26bbc.co.uk/recipes.

1:28:26 > 1:28:29There are loads of great dishes for you to choose from.

1:28:29 > 1:28:32So, have a great week and I'll see you soon. Bye for now.