Episode 120

0:00:02 > 0:00:05It's time for some of the best cooking you'll see on TV. Saturday Kitchen Best Bites.

0:00:26 > 0:00:29Welcome to the show. We've scoured the Saturday Kitchen archives

0:00:29 > 0:00:32and rounded up some of the best chefs to cook for you this morning.

0:00:32 > 0:00:35And we're joined by some pretty hungry celebrities too.

0:00:35 > 0:00:38Richard Corrigan makes a delicious salad with suckling pig

0:00:38 > 0:00:42and deep-fried oysters, and serves it all with crispy crackling.

0:00:42 > 0:00:44Mark Sargeant comes up from the south coast

0:00:44 > 0:00:47to share his take on Asian-style squid.

0:00:47 > 0:00:52He griddles the squid and serves it with a citrusy sweet and sour Oriental sauce.

0:00:52 > 0:00:55And of course the pride of Ireland, the lovely Rachel Allen,

0:00:55 > 0:00:57serves up a real winter warmer.

0:00:57 > 0:01:01She makes home-made pork sausages, colcannon and apple sauce.

0:01:01 > 0:01:04And actor David Haig, star of Four Weddings And A Funeral,

0:01:04 > 0:01:06faced his Food Heaven or Food Hell.

0:01:06 > 0:01:09Would he get his Food Heaven, venison, with my smoked roast

0:01:09 > 0:01:11loin of venison with beetroot tarte tatin,

0:01:11 > 0:01:14or would he get his dreaded Food Hell, cauliflower,

0:01:14 > 0:01:16with my hearty cream of cauliflower soup

0:01:16 > 0:01:20with parsley and apple gnocchi, apple puree and apple crisps.

0:01:20 > 0:01:23Find out what he gets to eat at the end of today's show.

0:01:23 > 0:01:26But first up, twinkle-toed Hairy Biker Dave Myers shows us

0:01:26 > 0:01:28a fantastic Asian dish,

0:01:28 > 0:01:31from the time before he swapped spring rolls for Strictly.

0:01:31 > 0:01:32Good to have you on the show.

0:01:32 > 0:01:35- It's lovely to be here. - Right. What are you cooking?

0:01:35 > 0:01:39- I'm doing some Morecambe Bay shrimp and tamarind spring rolls.- Yeah.

0:01:39 > 0:01:42To go with that, a little kind of lime and peanut vinaigrette.

0:01:42 > 0:01:46- It's kind of...you know, it's Irish bay rim food.- Irish bay rim!

0:01:46 > 0:01:47It's a bit Australian, you know.

0:01:47 > 0:01:50You can't say things like that at ten o'clock in the morning!

0:01:50 > 0:01:52It's like the Pacific rim but cold.

0:01:52 > 0:01:53THEY LAUGH

0:01:54 > 0:01:56Go on. What are we doing?

0:01:56 > 0:01:58I like spring rolls, I like fried things.

0:01:58 > 0:02:01- Right!- So we need to make the basis.

0:02:01 > 0:02:03- Yeah.- Lovely Morecambe Bay shrimps, little brown shrimps,

0:02:03 > 0:02:07and they're great for Asian food, Singapore noodles...

0:02:07 > 0:02:11- Yeah.- ..cos they've got loads of flavour. Whack those in.

0:02:11 > 0:02:14- Some bean sprouts...- Famous for potted shrimps, up in Morecambe.

0:02:14 > 0:02:16- Yeah, lovely. - Which is butter and mace...

0:02:16 > 0:02:18- I like them with lime zest and black pepper.- Yeah.

0:02:18 > 0:02:21- Pot them up, brown bread and butter. - What's the difference between a shrimp and a prawn?

0:02:21 > 0:02:24- One's bigger than the other. Sorry. - Yeah.

0:02:24 > 0:02:26No, shrimps are very different,

0:02:26 > 0:02:29cos there's the Mediterranean ones that you can eat with the shell on

0:02:29 > 0:02:32- and they're very sweet. - I always thought shrimps absorbed

0:02:32 > 0:02:35- liquid like butter and things like that.- Yeah.- Prawns don't, do they?

0:02:35 > 0:02:38No. It's like tiger prawns, a lot of them taste of nothing, really.

0:02:38 > 0:02:40Do you want me to chop that up?

0:02:40 > 0:02:43Oh, yes, please. Could I have a couple of centimetres of galangal?

0:02:43 > 0:02:45Couple of centimetres of galangal.

0:02:45 > 0:02:48- I love galangal.- Which is like the Thai ginger, isn't it, really?

0:02:48 > 0:02:50Yeah, it's spicy, it's lemony, it's very aromatic.

0:02:50 > 0:02:52I used to go out with a girl like that.

0:02:52 > 0:02:54THEY LAUGH

0:02:54 > 0:02:56- Thai ginger?- No, galangal!

0:02:56 > 0:02:58THEY LAUGH

0:02:58 > 0:03:01ALL TALK AT ONCE

0:03:01 > 0:03:05Bash your lemongrass first, you want to release the flavours.

0:03:05 > 0:03:07And chop finely because it gets caught in your teeth.

0:03:07 > 0:03:12- I knew when I woke up this morning it was gonna be like this. - Sorry, James. I'll try harder.

0:03:15 > 0:03:19- Right, OK. You've got the lemongrass.- Oh, I have, yes.

0:03:19 > 0:03:21- OK.- So these give it the citrus kind of flourish,

0:03:21 > 0:03:25and overtones and undertones and over the bedpost.

0:03:25 > 0:03:26Don't...!

0:03:26 > 0:03:29Now to that, a bit of spice, a chilli.

0:03:29 > 0:03:32Now, apart from riding your bike all over the world,

0:03:32 > 0:03:33you live near Morecambe, don't you?

0:03:33 > 0:03:36I do, I live on a place called Roa Island,

0:03:36 > 0:03:40which is like, 22 houses and no trees cos nothing would grow there.

0:03:40 > 0:03:41It's a bit bleak.

0:03:41 > 0:03:42JAMES LAUGHS

0:03:42 > 0:03:44It's windy!

0:03:44 > 0:03:45The locals call it The Rock.

0:03:46 > 0:03:48Is that the same as Alcatraz(?)

0:03:48 > 0:03:52Well, it's got that same charisma really.

0:03:52 > 0:03:55- Hey, it's great. You love it.- But the food's good in Morecambe Bay.

0:03:55 > 0:04:00It's like, in Mont Saint-Michel you've got the salt marsh lamb -

0:04:00 > 0:04:02we've got the salt marsh lamb in Cumbria.

0:04:02 > 0:04:06We've got sea bass, good fish, shrimps. It's fab.

0:04:06 > 0:04:07Yeah, it is good, mate.

0:04:07 > 0:04:09Chilli. Now, the liquid part.

0:04:11 > 0:04:13Right, OK.

0:04:13 > 0:04:14I've got some tamarind,

0:04:14 > 0:04:18which is, you know, it's like the core of the dish.

0:04:18 > 0:04:20If you can't find tamarind, use lemon,

0:04:20 > 0:04:22but tamarind's lovely kind of tangy.

0:04:22 > 0:04:24You can get it from Asian supermarkets.

0:04:24 > 0:04:27- You can get it in a paste as well...- Thanks, James.

0:04:27 > 0:04:28It's a pod, isn't it, really?

0:04:28 > 0:04:30Yeah, it's a pod, and the pod's put into a paste.

0:04:30 > 0:04:33- More?- No, that's fine. I don't want it too liquid.

0:04:33 > 0:04:35- This is sake going in there, yeah? - Yeah.

0:04:35 > 0:04:37Or you can use the mirin rice wine, it's cheaper.

0:04:37 > 0:04:40I'll tell you what, Dave, that's a first for you, mate, isn't it?

0:04:40 > 0:04:42- What, going cheap?- No, no, just...

0:04:42 > 0:04:44- Soy sauce.- Soy sauce.

0:04:46 > 0:04:48And white pepper. I love white pepper.

0:04:48 > 0:04:50It's totally different to black.

0:04:50 > 0:04:52THEY LAUGH

0:04:52 > 0:04:55Know what I mean?!

0:04:55 > 0:04:57You know, it's lovely with chicken breast sandwiches

0:04:57 > 0:04:59and nice best butter.

0:04:59 > 0:05:02THEY GIGGLE

0:05:03 > 0:05:07- Chuck that in.- We do have a laugh. - Right, OK.- Can I put my hands in?

0:05:07 > 0:05:09Yeah, you can put your hands in, go on.

0:05:09 > 0:05:12Ideally I'd have left the tamarind to soak with the sake

0:05:12 > 0:05:16- for an hour or so.- Overnight! - And it'd really infuse. Lovely.

0:05:16 > 0:05:20Now, you can taste this, and if it's too sour put some sugar in.

0:05:20 > 0:05:23Blow me, it's fabulous.

0:05:23 > 0:05:24THEY LAUGH RAUCOUSLY

0:05:26 > 0:05:27Go on!

0:05:29 > 0:05:31- I've washed me hands. - Can we do the spring rolls?

0:05:31 > 0:05:33- We are live so we haven't got time. Go on.- Sorry, mate.

0:05:33 > 0:05:35This is like back to being a student.

0:05:35 > 0:05:39You take your paper, put it down.

0:05:39 > 0:05:43Now, a top tip is, when you do an eggy wash, use plenty of egg.

0:05:43 > 0:05:47Egg's like glue, and you've got a fair chance of it not decomposing.

0:05:47 > 0:05:49I always do both sides, it's belt and braces.

0:05:49 > 0:05:54- Yeah. Right, OK. Do you want me to do another one?- Oh, please.- Right.

0:05:54 > 0:05:55Get a spoon.

0:05:55 > 0:05:59Nothing's ever to hand, you know. Maybe it's just me.

0:05:59 > 0:06:02- Dave?- Yes.- I think you might be right, dude.

0:06:02 > 0:06:04Well, it's working with you!

0:06:04 > 0:06:08- Well, yeah...- Don't put too much filling in, cos they'll blow up.

0:06:08 > 0:06:10Now, I can't believe, looking at your biog -

0:06:10 > 0:06:13I can understand one bit that you used to be a furnace man.

0:06:13 > 0:06:15Well, just like a student job, yes...

0:06:15 > 0:06:18Then the other part of it, you were a make-up artist.

0:06:18 > 0:06:20Well, I was working as a car park attendant, anything I could!

0:06:20 > 0:06:25And the BBC took me on as a trainee make-up artist.

0:06:25 > 0:06:28He still wore his clogs, though, from the furnace.

0:06:28 > 0:06:30When I applied to the BBC,

0:06:30 > 0:06:33one of my references to become a make-up artist was from

0:06:33 > 0:06:35the British Steel Corporation,

0:06:35 > 0:06:38and they said his tonnage is ace,

0:06:38 > 0:06:40and his timekeeping's excellent.

0:06:40 > 0:06:41So they took me on.

0:06:41 > 0:06:42Right.

0:06:42 > 0:06:44OK, so we're making these little spring rolls.

0:06:44 > 0:06:47Yeah, like that. Lovely.

0:06:47 > 0:06:49Now, you can do them in spring roll wrappers, but we've got

0:06:49 > 0:06:51these little won ton wrappers as well, which work.

0:06:51 > 0:06:54Cos the spring roll wrappers they had here were all dried up

0:06:54 > 0:06:56and it was like trying to roll up cardboard.

0:06:56 > 0:07:00Now - another trick is now, once you've done them...

0:07:00 > 0:07:03- Do you want me to do those?- Great. - Right, you crack on with that.

0:07:03 > 0:07:05Put them in the fridge for an hour.

0:07:05 > 0:07:08- If you don't do that, they'll explode.- Right.

0:07:08 > 0:07:12James has some we made earlier. They've been in the fridge for an hour. If you fry them...

0:07:12 > 0:07:15- Just get the thing made. - My vinaigrette!

0:07:15 > 0:07:17Lime juice.

0:07:17 > 0:07:20This is lovely. It's rather Japanese, really.

0:07:20 > 0:07:22Fish sauce, Vietnamese.

0:07:22 > 0:07:24You'll have to go on the website for this recipe,

0:07:24 > 0:07:28- I've forgotten it already. Go on.- I haven't, it's all there. Chilli oil.

0:07:28 > 0:07:31He's written it... You have, haven't you?

0:07:31 > 0:07:34All those years with the sun on me helmet, I can't remember nothing.

0:07:34 > 0:07:37- He's written it all on his hand, it's outrageous.- Sugar.

0:07:37 > 0:07:40With lime, you need sugar.

0:07:40 > 0:07:43Palm sugar's best, but we haven't got any.

0:07:43 > 0:07:45Dave! We want to be invited back!

0:07:45 > 0:07:47Shut up!

0:07:47 > 0:07:49You know?

0:07:49 > 0:07:51Know what?

0:07:51 > 0:07:53- OK, right, these are ready. - I'm there, James.

0:07:53 > 0:07:56It's like Ready Steady Cook! Fresh herbs.

0:07:56 > 0:07:58- Fresh mint.- Watch your fingers!

0:07:58 > 0:08:02- It's cos you went on with your adobe.- I did not.- You did.

0:08:02 > 0:08:04It was quick, that.

0:08:04 > 0:08:06The network giveth, then they take it away.

0:08:07 > 0:08:09- Fresh coriander.- Right.

0:08:11 > 0:08:14- Right, I'm ready. - Are you?- Yeah, they're cooked.

0:08:14 > 0:08:16Well, I'm ready too.

0:08:16 > 0:08:21- Nuts, crushed nuts.- Steady. - JASON DONOVAN:- Oh, that's the secret.

0:08:21 > 0:08:24Can you remember that, Dave -

0:08:24 > 0:08:26when we crushed the nuts... BANG

0:08:26 > 0:08:28- Hey!- Bloomin' heck.

0:08:28 > 0:08:31D'you use that policeman's truncheon in Mexico? It was good, that.

0:08:31 > 0:08:33We serve this on a bed of watercress,

0:08:33 > 0:08:35ideally with samphire which is God's salt and pepper.

0:08:35 > 0:08:37- And there you have it. - There we have it.- Wow.

0:08:37 > 0:08:40Cos football'll be on in a minute!

0:08:40 > 0:08:42So remind us what that is again.

0:08:42 > 0:08:44That's Morecambe Bay shrimp and tamarind spring rolls

0:08:44 > 0:08:48with a lime and peanut vinaigrette. It's delicious.

0:08:48 > 0:08:50If you can follow that you're better than me.

0:08:54 > 0:08:56Right, over here.

0:08:56 > 0:08:58- Voila.- Dive in.

0:08:58 > 0:09:01- Wow. - Oh, yes, it's me favourites, these.

0:09:01 > 0:09:05They are beautiful. They're a really good eat. Thanks, James.

0:09:05 > 0:09:08They'll be hot, they'll be hot, they'll be hot.

0:09:08 > 0:09:11Be careful.

0:09:11 > 0:09:14Yeah, I mean, the Morecambe Bay shrimps are fantastic.

0:09:14 > 0:09:16Oh, I love them.

0:09:16 > 0:09:20You know, sometimes you get them where they pick them by hand,

0:09:20 > 0:09:22and they taste much better

0:09:22 > 0:09:25because if you pressure-hose the husks off it takes all the flavour.

0:09:25 > 0:09:27- I mean, my auntie used to be a shrimp picker.- Did she?

0:09:27 > 0:09:29Yeah. She got Parkinson's, but then...

0:09:29 > 0:09:32You know, there's a great tradition up there.

0:09:33 > 0:09:35What do they taste like?

0:09:35 > 0:09:39- Fantastic.- They taste... Yeah.

0:09:39 > 0:09:44- The vinaigrette's lovely with them, isn't it?- I love that sweetness.

0:09:44 > 0:09:47- Asian fusion is...- Have you ever tried Morecambe Bay shrimps?- No.

0:09:47 > 0:09:50- Something you need to.- I've never been big on Morecambe shrimps,

0:09:50 > 0:09:53- because they are quite a potent flavour.- No, they're delicious.

0:09:58 > 0:10:01And they'd have taken half the time if he'd been concentrating.

0:10:01 > 0:10:04Coming up, I'll be serving Holby City actress Jaye Jacobs

0:10:04 > 0:10:06mackerel with a vibrant beetroot sauce

0:10:06 > 0:10:10after Rick Stein visits some more of his fantastic Food Heroes.

0:10:12 > 0:10:15So far in my television series I've only cooked fish.

0:10:15 > 0:10:20But I love game, and that's why I've come here to the middle of Cornwall

0:10:20 > 0:10:26to meet Chris Green, a man who loves this countryside and all the edible things in it.

0:10:26 > 0:10:30When you're pigeon-shooting in a hide like this, it's nice and quiet.

0:10:30 > 0:10:35Nothing but a distant sound of a combine cutting the fields. That's why I love it. It's brilliant.

0:10:38 > 0:10:41Go back! Go back!

0:10:41 > 0:10:43Where is he?

0:10:43 > 0:10:46WHISTLE

0:10:46 > 0:10:49Fetch him off. Good boy!

0:10:50 > 0:10:55- So how would you like to cook pigeons, then?- Well, we've got so many different recipes.

0:10:55 > 0:11:01This time of year, harvest time, you can't go any better than getting yourself half a dozen pigeons,

0:11:01 > 0:11:04breasting them just like you would a chicken,

0:11:04 > 0:11:08straight on a barbecue with a little bit of garlic and...

0:11:08 > 0:11:12a bit of redcurrant sauce perhaps. There's nothing like fresh food!

0:11:14 > 0:11:19Pigeon and peas. I first had this bourgeois French dish in a bistro called L'Ami Louis,

0:11:19 > 0:11:24a famous bistro in Paris. But there it was long slow-cooked.

0:11:24 > 0:11:28But you can get breasts of pigeons quite easily now, and I thought,

0:11:28 > 0:11:31why not make it into a quick dish

0:11:31 > 0:11:37but keep the principles - pigeons, red wine, a good stock and peas?

0:11:37 > 0:11:39So first of all you just take a good shallow dish

0:11:39 > 0:11:42and get some butter really hot in the pan.

0:11:42 > 0:11:46Then add some shallots or small onions and turn them over

0:11:46 > 0:11:50with some good dry-cure, smoked streaky bacon.

0:11:50 > 0:11:54You want to cook the onions fairly well through

0:11:54 > 0:11:57because the breasts are not going to take that long.

0:11:57 > 0:12:00Now add some finely chopped garlic, about three cloves.

0:12:00 > 0:12:04It won't burn too much, because you have all that other stuff in there.

0:12:06 > 0:12:08Push everything to the side and add the pigeon breasts,

0:12:08 > 0:12:13skin-side first, and then brown them all over.

0:12:13 > 0:12:18Now, you can... We have to look after our game dealers, you know.

0:12:18 > 0:12:20I mean, it's a bit like fishmongers.

0:12:20 > 0:12:23A good game dealer is worth his salt.

0:12:23 > 0:12:26Next, season with salt and lots of pepper.

0:12:26 > 0:12:31You can put quite a lot of salt in, the peas need seasoning as well.

0:12:31 > 0:12:34And now brandy. I should use a good quality cognac.

0:12:34 > 0:12:37The better the quality, the better the flavour.

0:12:37 > 0:12:42It gives it a lovely, lingering, rich aftertaste.

0:12:42 > 0:12:45Can you smell singe? It's my hair.

0:12:45 > 0:12:47Next, some fresh thyme and bay leaves -

0:12:47 > 0:12:50a couple of sprigs of thyme, a couple of bay leaves.

0:12:50 > 0:12:53Then some red wine - five or six fluid ounces

0:12:53 > 0:12:56of a good, strong red wine, like an Australian Shiraz.

0:12:56 > 0:13:00That's really best for robust red wine sauces.

0:13:00 > 0:13:02An equivalent amount of chicken stock,

0:13:02 > 0:13:06but if you've used the whole pigeon, make a nice game stock with it.

0:13:06 > 0:13:08Now, I'm adding butter and flour,

0:13:08 > 0:13:13or as the French call it, "beurre manie", to thicken the sauce.

0:13:13 > 0:13:16I know some people would add gravy browning here,

0:13:16 > 0:13:18but I think that's awful.

0:13:18 > 0:13:22It just overpowers everything and makes it a funny colour.

0:13:22 > 0:13:27And then the peas. About a pound of peas. I've used frozen peas,

0:13:27 > 0:13:31but it's terribly nice, too, and almost nicer,

0:13:31 > 0:13:34if you can use those tinned French petits pois.

0:13:34 > 0:13:37It normally says "a l'etuvee" on the tin.

0:13:37 > 0:13:44They really, really taste so, sort of, evocative of Parisian bistros.

0:13:44 > 0:13:46Now, you just leave that to simmer -

0:13:46 > 0:13:51not very long, because you don't want to cook the pigeon breasts right through.

0:13:51 > 0:13:57Probably about four or five minutes just to cook the peas, a bit less if you're using the tinned peas.

0:13:57 > 0:14:01And there you have it. Just spoon it out into a nice deep bowl,

0:14:01 > 0:14:04it's a perfect dish for a deep bowl.

0:14:04 > 0:14:06Just sprinkle with a bit of parsley.

0:14:06 > 0:14:09And there's a perfect symmetry about this dish -

0:14:09 > 0:14:13imagine pigeons swooping down and eating all the peas!

0:14:13 > 0:14:15Well, we eat the pigeons AND the peas.

0:14:20 > 0:14:24As a kid, whenever I was leaving Cornwall, crossing the Tamar bridge,

0:14:24 > 0:14:28then that was it, the holiday was over.

0:14:28 > 0:14:33Sullen silence along the A38, on the way back towards Oxford and home.

0:14:34 > 0:14:39For any Cornishman crossing the Tamar, it's like entering alien territory.

0:14:39 > 0:14:43But for the rest of us, it's like re-entering the real world,

0:14:43 > 0:14:46from what Betjeman described as the nostalgic land

0:14:46 > 0:14:50with the sand in the sandwiches and wasps in the tea.

0:14:53 > 0:14:57I've come here to the clean waters of Start Bay in the South Hams.

0:14:57 > 0:15:02Why? There's a pub here that serves locally caught fresh fish.

0:15:02 > 0:15:05All the locals on the South Devon coast know about it.

0:15:05 > 0:15:09Paul Stubbs' hobby is diving for fish and shellfish in the bay

0:15:09 > 0:15:13and bringing it back in time for it to be cooked and served for lunch.

0:15:13 > 0:15:18A lot of publicans, when they're not in the pub, are off playing golf,

0:15:18 > 0:15:20but he prefers to go out into the bay

0:15:20 > 0:15:22and catch plaice like this.

0:15:22 > 0:15:24I mean, straight out of the sea,

0:15:24 > 0:15:26it smells so brilliant.

0:15:26 > 0:15:29I'd just like to cook it with some chips. Nothing more!

0:15:29 > 0:15:31This is just a small crab, but...

0:15:31 > 0:15:32And you use them, I mean,

0:15:32 > 0:15:36- do you use everything?- Oh, we use crab, yeah, we sell a lot of crab.

0:15:36 > 0:15:40It must be so satisfying to be selling fish straight out of...

0:15:40 > 0:15:44Oh, yeah, it gives me great satisfaction. Yeah, I love it.

0:15:44 > 0:15:47Actually, it gave me a lot of satisfaction too.

0:15:47 > 0:15:50Freshly-caught skate, fried in light batter

0:15:50 > 0:15:52and to eat it outside, in the sunshine,

0:15:52 > 0:15:56with the distinctly cool sea breeze, is a definite plus.

0:15:56 > 0:15:58A very English thing to do.

0:15:59 > 0:16:03Well, I've got some very nice, rosy pink skate wings here

0:16:03 > 0:16:04or, more correctly, actually,

0:16:04 > 0:16:06these are ray wings,

0:16:06 > 0:16:07but we always say skate.

0:16:07 > 0:16:11And I'm going to make a warm salad of skate with Moroccan flavours.

0:16:11 > 0:16:13It's rather nice.

0:16:13 > 0:16:15First of all, just cut the wing

0:16:15 > 0:16:18into two to make some nice portions.

0:16:18 > 0:16:21I'm going to poach them off in this little court bouillon I've made,

0:16:21 > 0:16:23which has got some onion, bay leaf, peppercorns

0:16:23 > 0:16:25and a bit of vinegar in it.

0:16:25 > 0:16:28So I'll just leave that poaching away very gently

0:16:28 > 0:16:30for about ten, 12 minutes

0:16:30 > 0:16:32while I make the sauce vierge.

0:16:32 > 0:16:34Now, as I was saying, this is Moroccan flavours

0:16:34 > 0:16:37and I really like the flavours of Morocco.

0:16:37 > 0:16:40By that, I mean things like cumin,

0:16:40 > 0:16:43coriander, saffron, chilli,

0:16:43 > 0:16:45all mixed together with olive oil.

0:16:45 > 0:16:48But I've roasted some red peppers here

0:16:48 > 0:16:50and I'm just going to cut them

0:16:50 > 0:16:51into very thin slices.

0:16:51 > 0:16:55So just slicing that pepper.

0:16:55 > 0:16:57Into my pan.

0:16:57 > 0:16:58And then, some other flavours.

0:16:58 > 0:17:01Well, I've got some mildish chillies

0:17:01 > 0:17:04which I've cut into neat little dice.

0:17:04 > 0:17:05And next, some saffron,

0:17:05 > 0:17:09which I've steeped in a bit of warm water, just to bring the flavour out.

0:17:09 > 0:17:11And now, some chopped tomato.

0:17:11 > 0:17:13Concasse, we call it.

0:17:13 > 0:17:18And then, some garlic, quite a lot into my sauce vierge.

0:17:18 > 0:17:21And now, particularly Moroccan flavours.

0:17:21 > 0:17:25First of all, some coriander

0:17:25 > 0:17:29and then, mint, often serve those two herbs together.

0:17:29 > 0:17:31They work together very well.

0:17:31 > 0:17:33Juice of half a lemon.

0:17:33 > 0:17:36And now, some coriander seed,

0:17:36 > 0:17:38like that.

0:17:38 > 0:17:41And some cumin, a nice pinch of cumin.

0:17:41 > 0:17:46And some extra virgin olive oil.

0:17:46 > 0:17:48And finally, some salt.

0:17:48 > 0:17:50A good pinch of salt.

0:17:50 > 0:17:52And some pepper. And that's it.

0:17:52 > 0:17:54Nothing to it.

0:17:54 > 0:17:56I'm just going to put that on the cooker

0:17:56 > 0:17:59and just bring it very gently up to a heat.

0:18:00 > 0:18:04'And the fish should be very lightly poached, in no way overcooked.

0:18:04 > 0:18:06'And the sauce vierge,

0:18:06 > 0:18:08'the extra virgin olive oil sauce,

0:18:08 > 0:18:10'just bring it up to blood heat.

0:18:10 > 0:18:12'Then, all the flavours come through.'

0:18:12 > 0:18:16I must tell you that it's smelling absolutely lovely at the moment.

0:18:16 > 0:18:18And of course, you can't go wrong

0:18:18 > 0:18:19with all that colour from the peppers

0:18:19 > 0:18:20and tomatoes and chilli,

0:18:20 > 0:18:22a little bit of green.

0:18:22 > 0:18:24It just looks so appetizing,

0:18:24 > 0:18:25it's light and it's very modern.

0:18:25 > 0:18:27I'm very pleased with it.

0:18:33 > 0:18:35Two great dishes from Rick there.

0:18:35 > 0:18:38Right, I've got another kitchen skills masterclass for you now.

0:18:38 > 0:18:41I'm going to show you how to fillet and look for the best mackerel.

0:18:41 > 0:18:44Now, the idea of filleting a round fish is the same

0:18:44 > 0:18:45whatever fish you choose, really.

0:18:45 > 0:18:47But you see it more on a mackerel, really,

0:18:47 > 0:18:50what you need to look for on a fresh fish.

0:18:50 > 0:18:52First of all, smell it if you can do.

0:18:52 > 0:18:53It shouldn't smell of fish at all,

0:18:53 > 0:18:55but most importantly with mackerel,

0:18:55 > 0:18:57they need to be fresh as anything.

0:18:57 > 0:18:58And you'll see that.

0:18:58 > 0:19:01Now, this one is a UK-caught mackerel, it was caught last week.

0:19:01 > 0:19:03This one is a Spanish mackerel.

0:19:03 > 0:19:05It was caught about five days ago.

0:19:05 > 0:19:07- Look at the difference.- Right.

0:19:07 > 0:19:09Literally, they need to be firm like that.

0:19:09 > 0:19:11And also, when you look at it in terms of the eyes,

0:19:11 > 0:19:13the eyes on this fresh one

0:19:13 > 0:19:16are really, really nice and bright

0:19:16 > 0:19:17and the older it gets,

0:19:17 > 0:19:19the more they sink and cloud over.

0:19:19 > 0:19:22Also, if you can check the gills, look inside - bright, red gills.

0:19:22 > 0:19:25That's what we're looking for on a mackerel. Both are still edible,

0:19:25 > 0:19:27but ideally, you want to get the really fresh mackerel.

0:19:27 > 0:19:29So why is the Spanish one bendy?

0:19:29 > 0:19:32- Cos it's older, it's taken it a long time to get here.- Older!

0:19:32 > 0:19:33Right, you need a fresh-as-a-daisy one,

0:19:33 > 0:19:35but what you need to do to fillet this.

0:19:35 > 0:19:38Now, there's two fillets on a round fish. Four on a flat fish.

0:19:38 > 0:19:40We'll explain how to fillet a flat fish later on,

0:19:40 > 0:19:44but what you do is you make a little 45-degree cut,

0:19:44 > 0:19:45just the other side of the gills.

0:19:45 > 0:19:47Turn the knife the other way,

0:19:47 > 0:19:48but the knife you use is important.

0:19:48 > 0:19:50This is a filleting knife

0:19:50 > 0:19:52and it bends like that.

0:19:52 > 0:19:53Normal knife, filleting knife.

0:19:53 > 0:19:54The filleting knife bends,

0:19:54 > 0:19:56which enables you to turn the knife

0:19:56 > 0:19:58when you're filleting it.

0:19:58 > 0:19:59So you fillet that underneath,

0:19:59 > 0:20:01you turn the knife the other way

0:20:01 > 0:20:03and carefully, all in one movement,

0:20:03 > 0:20:05- don't sort of do a jaggedly cut.- OK.

0:20:05 > 0:20:08You go all in one movement, all the way down.

0:20:08 > 0:20:11And the fillet just comes off like that, right?

0:20:11 > 0:20:12You do the same on the other side.

0:20:12 > 0:20:1445-degree angle.

0:20:14 > 0:20:17In, turn the knife the other way

0:20:17 > 0:20:20and again, just cut through

0:20:20 > 0:20:21and holding the knife

0:20:21 > 0:20:23perfectly flat to the board.

0:20:23 > 0:20:26OK. I feel like I've just trashed that really good-quality fish.

0:20:26 > 0:20:28Well, that's the idea of filleting.

0:20:28 > 0:20:31Obviously, we'll move that to one side, but you've got

0:20:31 > 0:20:34the little fish there and what you need to do is

0:20:34 > 0:20:36just trim this up and to trim this up, we remove the ribcage.

0:20:36 > 0:20:39There's a little ribcage of bones in here and you just use the knife.

0:20:39 > 0:20:43- Again, use the filleting knife, just underneath.- OK.

0:20:43 > 0:20:46And the ribcage bones just come straight out like that.

0:20:46 > 0:20:47It's very simple and you can

0:20:47 > 0:20:48also practise on a mackerel,

0:20:48 > 0:20:50cos really, when we're at college,

0:20:50 > 0:20:51you would practise on this.

0:20:51 > 0:20:53- Adam is nodding.- Yeah. - Where did you go to college?

0:20:53 > 0:20:56I went to college in Bournemouth, actually, down in Bournemouth.

0:20:56 > 0:20:59I was on an apprenticeship and they sent me down to Bournemouth...

0:20:59 > 0:21:02But you'd always practise on something like a mackerel,

0:21:02 > 0:21:04- because they were quite cheap. - Cheaper...

0:21:04 > 0:21:07I always practise my own fish cuts on sardines and mackerel.

0:21:07 > 0:21:08So what you do is you just get these bones.

0:21:08 > 0:21:10There's a pin bone right throughout the centre,

0:21:10 > 0:21:12you can remove these with even a potato peeler,

0:21:12 > 0:21:15but you can get fish pliers. Alternatively, you can use

0:21:15 > 0:21:17one of those things you pluck your eyebrows out with...

0:21:17 > 0:21:20Tweezers. But what you do is you make a little V-cut inside.

0:21:20 > 0:21:23There's little bones in the centre there, you can pull them all out.

0:21:23 > 0:21:24But by doing this

0:21:24 > 0:21:26- and creating a little V-cut...- Yeah.

0:21:26 > 0:21:28..either side, just at an angle,

0:21:28 > 0:21:30you can then pull the centre part out.

0:21:30 > 0:21:32There's no bones in that fish at all now.

0:21:32 > 0:21:36Now, the idea is not to cut through the skin, so a little V-cut again.

0:21:36 > 0:21:37Just at an angle.

0:21:37 > 0:21:39Turn the fish the other way.

0:21:39 > 0:21:41- So it's a three-stage process. - Yeah, that's it.- Good.

0:21:41 > 0:21:43Just nice and simple,

0:21:43 > 0:21:45straight through, bones come out,

0:21:45 > 0:21:48and you've got two pieces of filleted mackerel, like that,

0:21:48 > 0:21:51and the bones. You don't use these bones for fish stock.

0:21:51 > 0:21:53Purely the fact that they're oily fish,

0:21:53 > 0:21:57so you'd always use salmon bones

0:21:57 > 0:22:00or white fish bones, really.

0:22:00 > 0:22:02Not oily fish like tuna or mackerel.

0:22:02 > 0:22:04So we just cut these up into pieces,

0:22:04 > 0:22:07cos I'm going to cook that with some beetroot, some pickled shallots

0:22:07 > 0:22:10and just do a nice little salad with it, with croutons and a little

0:22:10 > 0:22:12beetroot dressing, but there's your little pieces of beetroot.

0:22:12 > 0:22:14Little pieces of mackerel.

0:22:14 > 0:22:15I'll wash my hands...

0:22:15 > 0:22:17- I'm a big fan of mackerel.- Sorry?

0:22:17 > 0:22:19- I'm a big fan of mackerel.- Are you?

0:22:19 > 0:22:23- That's good.- I have a lot in my household.- It's a good job, cos I'm cooking it. There you go.

0:22:23 > 0:22:26- First of all, congratulations to you on your new job!- Oh, thank you!

0:22:26 > 0:22:29- Waterloo Road.- Yeah. - Tell us about that then, exciting.

0:22:29 > 0:22:32It's in the eighth series at the moment,

0:22:32 > 0:22:34so hugely popular show and it must be great to come out

0:22:34 > 0:22:38of something like Holby and go straight into this job. Lucky!

0:22:38 > 0:22:39It was amazing, yeah, yeah.

0:22:39 > 0:22:41I'm really, really grateful still.

0:22:41 > 0:22:42So it's six months I did last year.

0:22:42 > 0:22:44Yeah.

0:22:44 > 0:22:47I'm about to start the next series. But it's so different to Holby.

0:22:47 > 0:22:49So what's different about it then, the hours or...?

0:22:49 > 0:22:51Um...the hours are pretty much the same.

0:22:51 > 0:22:54I'm going to have to move to Manchester for six months,

0:22:54 > 0:22:57which was scary, I've never lived kind of away from London,

0:22:57 > 0:22:59really, since...in my adult life.

0:22:59 > 0:23:00And so, that was quite scary...

0:23:00 > 0:23:03They've got air and stuff like that, you know, up north!

0:23:03 > 0:23:05We've got shops as well if you go out, it's brilliant!

0:23:05 > 0:23:07- Loads of shops in Manchester.- Yeah.

0:23:07 > 0:23:10- But it's quite different and the food is very different.- Yeah.

0:23:10 > 0:23:16- Catering, I mean, we had pie every day.- Sounds good to me, exactly!

0:23:16 > 0:23:21Not my favourite. But yeah, it's just a great job, great job!

0:23:21 > 0:23:22Great crew, great cast.

0:23:22 > 0:23:26You know, it must be quiet daunting to take on a role in a popular show

0:23:26 > 0:23:29or is that something that you're kind of used to

0:23:29 > 0:23:32- doing something like Holby. Good grounding, I suppose.- Um, yeah.

0:23:32 > 0:23:36It was and she's such a different character to Donna

0:23:36 > 0:23:39that I was playing in Holby City and that's kind of why I took the role,

0:23:39 > 0:23:43because it was something so opposite, if that's the right way to say it.

0:23:43 > 0:23:46And I love it, I love playing something different for now.

0:23:46 > 0:23:48Cos literally, you came into the role in Holby City

0:23:48 > 0:23:51- straight from acting college, didn't you?- Yeah, I did...- Is that?

0:23:51 > 0:23:54- It must be quite unusual though, isn't it, really?- Yeah.

0:23:54 > 0:23:56It was quite unusual.

0:23:56 > 0:23:58You know, I was just so grateful,

0:23:58 > 0:24:00and so grateful then to go into Waterloo Road.

0:24:00 > 0:24:02It's been an amazing journey so far.

0:24:02 > 0:24:03It must be quite difficult,

0:24:03 > 0:24:08otherwise, you're just portrayed as that kind of role.

0:24:08 > 0:24:10So it's good to do it in a way,

0:24:10 > 0:24:12but then good to get out of it, don't you think?

0:24:12 > 0:24:13Yeah, I could have stayed at Holby.

0:24:13 > 0:24:15I was so happy there, it was like home.

0:24:15 > 0:24:17I knew everyone, I loved everyone.

0:24:17 > 0:24:21You met knew people because you had so many guests coming through.

0:24:21 > 0:24:24It was brilliant but, like you say, I didn't want to get typecast

0:24:24 > 0:24:29I didn't want to turn around and be 45 and think, "I'm still here and I've never done anything different."

0:24:29 > 0:24:32Cos you had a thing where you're superstitious - you never put anything personal

0:24:32 > 0:24:36in your dressing room. Cos you didn't figure you'd last that long, is that right?

0:24:36 > 0:24:38Yeah, I did. How did you find that out?

0:24:38 > 0:24:40Oh, we know more about you than we know about me!

0:24:40 > 0:24:43Yeah, even after seven years,

0:24:43 > 0:24:45I wouldn't put anything in my dressing room.

0:24:45 > 0:24:48You know, people had pictures, people had throws,

0:24:48 > 0:24:50people had sofas brought in, a telly.

0:24:50 > 0:24:53But I wouldn't do anything, because I kept thinking, "They're going

0:24:53 > 0:24:56"to call me into the office and say, 'Sorry, it's not working out.'"

0:24:56 > 0:24:58- Thanks, but no, thanks. - Yeah, thanks but no, thanks.

0:24:58 > 0:25:01So for so many years, I never had anything. It was bare and barren.

0:25:01 > 0:25:04When you were a kid, you were good at everything.

0:25:04 > 0:25:07What's this, singer as well?

0:25:07 > 0:25:12Because you are quite an accomplished singer, mezzo-soprano?

0:25:12 > 0:25:16Yes, I used to sing quite a lot and that is kind of what I studied

0:25:16 > 0:25:17and what I trained in and stuff,

0:25:17 > 0:25:20so that was fun, and then I just ended up not doing it

0:25:20 > 0:25:23because I got a role in Holby and I thought, "This is great."

0:25:23 > 0:25:25I was having so much fun, I just, like I say,

0:25:25 > 0:25:28I didn't really want to branch out before now.

0:25:28 > 0:25:30Looking at your list of achievements,

0:25:30 > 0:25:32we've got two things in common.

0:25:32 > 0:25:36- One of which is Strictly, of course, because you did that.- Yes, with you.

0:25:36 > 0:25:38Out the second week, I got through to the semifinal.

0:25:38 > 0:25:40SHE LAUGHS

0:25:40 > 0:25:44- I'll just take that one. - I can trump you on that one.

0:25:44 > 0:25:49- How long ago was that?- Another thing in common, we were both gymnasts.

0:25:49 > 0:25:52A long time ago. When did you stop gymnasting?

0:25:52 > 0:25:56I actually wasn't a gymnast, can't you tell?

0:25:56 > 0:26:00Do you remember those rings they used to have at school?

0:26:00 > 0:26:03I used to stand there like this, like an orang-utan from a zoo,

0:26:03 > 0:26:06but stuck there. They used to leave me up there.

0:26:06 > 0:26:09- I think it is the hardest, hardest sport in the world.- Do you?

0:26:09 > 0:26:13I was always quite flexible and quite fearless, so I would go for it.

0:26:13 > 0:26:16That I am definitely not, I don't think.

0:26:16 > 0:26:19I'll just run through what I've got in here. I've got my mackerel

0:26:19 > 0:26:21cooking away nicely, just gently cooking away.

0:26:21 > 0:26:23Now, obviously, most fish swim a lot, well,

0:26:23 > 0:26:27all of them do to be honest, but mackerel in particular is a prey,

0:26:27 > 0:26:29so because of that, it swims more than a lot of other fish,

0:26:29 > 0:26:32shoal fish, to get away from the others, and because of that,

0:26:32 > 0:26:34when you put it in the pan it curls up,

0:26:34 > 0:26:37because it is quite muscular is mackerel.

0:26:37 > 0:26:40What you need to do is just press it down when you pan-fry it.

0:26:40 > 0:26:44We're just going to lightly cook it like that.

0:26:44 > 0:26:46I made a dressing here out of beetroot,

0:26:46 > 0:26:48a little bit of white wine vinegar,

0:26:48 > 0:26:49some olive oil and some Dijon mustard.

0:26:49 > 0:26:52It just gets blended, passed through a sieve.

0:26:52 > 0:26:56Pickle shallots we've got there, some chopped beetroot as well.

0:26:56 > 0:26:59I'm just going to dress it all up with some croutons

0:26:59 > 0:27:01and some inside of some celery leaves as well.

0:27:01 > 0:27:03Are these home-made croutons?

0:27:03 > 0:27:07Well, not home-baked bread but, yes, fried croutons. Is that good enough?

0:27:07 > 0:27:09I know you are a bit of a keen baker as well.

0:27:09 > 0:27:13Yes, I love baking. It's a nice, relaxing pastime I think.

0:27:13 > 0:27:15Looking at your list of achievements,

0:27:15 > 0:27:17theatre was another thing you had a go at as well.

0:27:17 > 0:27:22Is that something you want to pursue at some point after this TV thing?

0:27:22 > 0:27:26Yes, I would love to do theatre, definitely.

0:27:26 > 0:27:30I used to do it a lot, solidly, and I do miss it.

0:27:30 > 0:27:35- That kind of live feeling is amazing. - There you go.

0:27:35 > 0:27:37- Well, you can come and do this show when I am off.- All right.

0:27:37 > 0:27:39I'll do a baking version.

0:27:39 > 0:27:42We've just got our mackerel here and we're going to pop that on.

0:27:42 > 0:27:44You've made it look quite posh.

0:27:44 > 0:27:47It's because all these fancy chefs are here, you see.

0:27:47 > 0:27:51I have to do something. At home, I'd just serve this with chips.

0:27:51 > 0:27:55- Well, you are from the North. - Exactly.- Kidding!

0:27:55 > 0:27:59I learnt a great salad the other day, a Glasgow salad.

0:27:59 > 0:28:03- What is that, baked beans on toast? - A plate of chips. Fantastic.

0:28:03 > 0:28:06Well, the show is moving to Glasgow. I'm really scared.

0:28:06 > 0:28:07It's amazing, I love Glasgow.

0:28:07 > 0:28:11And you go along the coast, up the north part of Scotland,

0:28:11 > 0:28:13from there it is just beautiful. Beautiful shellfish all the way up

0:28:13 > 0:28:16there as well. The west coast of Scotland. Delicious.

0:28:16 > 0:28:19I just went to the Highlands for the first time.

0:28:19 > 0:28:22Celery over there, a bit of watercress.

0:28:22 > 0:28:24Just going to pop this on there.

0:28:24 > 0:28:27We can see the new series of Waterloo Road, which I believe

0:28:27 > 0:28:30- comes out on 22nd February. - This is what you are telling me.

0:28:30 > 0:28:33I did not know that until about five minutes ago.

0:28:33 > 0:28:35Somebody is telling me in my ear.

0:28:35 > 0:28:38- That's good. I'm so excited. - And there we have it.

0:28:38 > 0:28:44- You have your nice little sort of... - Easy on the oil. Easy.

0:28:44 > 0:28:46From the North. Like, what is going on?

0:28:46 > 0:28:49If you're going up North it's dripping they put on there, love.

0:28:49 > 0:28:52- There you go. It's olive oil. - Thank you.- Dive into that one.

0:28:52 > 0:28:56That's quite a lot of oil. I love a pickled anything.

0:28:56 > 0:28:59- You've got little pickled shallots to go with it as well.- Lovely.

0:28:59 > 0:29:00Please don't get the bones.

0:29:00 > 0:29:02Hopefully they shouldn't be left in there.

0:29:02 > 0:29:05- Will it make your breath smell for three days?- Possibly, yes.

0:29:07 > 0:29:10- That's lovely.- It is nice. A nice and quick dish.

0:29:13 > 0:29:15And that's a great light lunch

0:29:15 > 0:29:17if you are steering clear of a Sunday roast today.

0:29:17 > 0:29:20If you would like to try that mackerel dish or

0:29:20 > 0:29:23try your hands at cooking any of the food you've seen on today's show,

0:29:23 > 0:29:27all the recipes are just a click away at bbc.co.uk/recipes.

0:29:27 > 0:29:30We're not live today, so instead we're looking back at some of the

0:29:30 > 0:29:33great cooking from the Saturday Kitchen archives

0:29:33 > 0:29:37and now it is time for a salad and not just any salad. A decadent one,

0:29:37 > 0:29:38Richard Corrigan style.

0:29:38 > 0:29:40Great to have you on the show.

0:29:40 > 0:29:43- I was like a horse trying to get out of the stables.- You were bolting.

0:29:43 > 0:29:46Now is your opportunity. What are we cooking first of all?

0:29:46 > 0:29:49First of all, we are going to cook roast suckling pig with

0:29:49 > 0:29:51fried oysters, watercress, a little bit of wild garlic,

0:29:51 > 0:29:54- honey and black pepper with some of the pan juices.- OK.

0:29:54 > 0:29:56We're going to get straight on. This is suckling pig.

0:29:56 > 0:29:58You're using the fat from this.

0:29:58 > 0:30:00This is how to make good crackling on this.

0:30:00 > 0:30:03Yes. Very important,

0:30:03 > 0:30:07just put it into the pot, cover it with water,

0:30:07 > 0:30:09a couple of carrots, celery,

0:30:09 > 0:30:14leek, thyme and just cook it for three hours.

0:30:14 > 0:30:16Then take it out when it goes soft.

0:30:16 > 0:30:20- Let it go dry.- That's about two, three hours?- Three hours.

0:30:20 > 0:30:26Let it go dry and then put it on a trivet, a little bit of metal,

0:30:26 > 0:30:31- into the oven...- And then roast it. - For around half an hour.

0:30:31 > 0:30:32But if you wanted, once you have boiled it,

0:30:32 > 0:30:35you could actually freeze it before you roast it?

0:30:35 > 0:30:37If there's too much of it, you can put it in the freezer.

0:30:37 > 0:30:40Just a bit of clingfilm, put it in the freezer and off you go.

0:30:40 > 0:30:41- There you go.- Thanks, James.

0:30:41 > 0:30:44Without being too gruesome, explain to us what suckling pig is.

0:30:44 > 0:30:50Suckling pig, in this case, is a 5kg baby pig. It sounds awful.

0:30:50 > 0:30:53It comes from a wonderful farm, from friends of mine in Tipperary,

0:30:53 > 0:31:00an organic farm. They are wonderful chaps called TJ Crowe.

0:31:00 > 0:31:05You know the great pork movement that has happened in Britain overall

0:31:05 > 0:31:11is just starting in Ireland with a couple of farms,

0:31:11 > 0:31:14so we are a bit slow on the take, but certainly following the great lead

0:31:14 > 0:31:17- what has happened here.- But if you can't get the suckling pig,

0:31:17 > 0:31:19what cut of meat could you use instead?

0:31:19 > 0:31:21You could use a piece of beef or something.

0:31:21 > 0:31:23Beef and oysters would be lovely.

0:31:23 > 0:31:25There you go. But like you're saying,

0:31:25 > 0:31:30that mixture of meat and oysters is a classic way of cooking.

0:31:30 > 0:31:33I think it is very, very classic, James.

0:31:33 > 0:31:38What you want is that in there for three hours.

0:31:38 > 0:31:41Very important just to get...

0:31:41 > 0:31:45- This is the reduction. This is the dressing for it.- Cider.

0:31:45 > 0:31:50- Is that a dry cider?- Dry cider. Some vinegar.- Just white wine vinegar?

0:31:50 > 0:31:52Yes, white wine vinegar.

0:31:52 > 0:31:56Let that cook down nearly totally, just honey and mustard.

0:31:56 > 0:31:59And we've got this one, which is reducing down nicely.

0:31:59 > 0:32:03Just goes in the oven for 20 minutes and at least 20 minutes resting.

0:32:03 > 0:32:05OK. Straight in there.

0:32:05 > 0:32:08Tell us about your restaurant then,

0:32:08 > 0:32:12because we're going to move onto oysters. I mean, Bentley's -

0:32:12 > 0:32:14it's kind of like an institution really, isn't it?

0:32:14 > 0:32:16Bentley's is an institution.

0:32:16 > 0:32:19For people who don't know where it is, Piccadilly area...

0:32:19 > 0:32:21We have one in Piccadilly and one on St Stephen's Green

0:32:21 > 0:32:25in Dublin, which we opened last year in the midst of the recession

0:32:25 > 0:32:28and it just shows you, people like to eat simple, fresh seafood.

0:32:28 > 0:32:30And what is the secret of oysters then?

0:32:30 > 0:32:34Tell us about the secret of oysters, because you sell how many a week?

0:32:34 > 0:32:36Up to 10,000 a week on the busy times of the year.

0:32:36 > 0:32:38- And I know you like oysters. - Love them.

0:32:38 > 0:32:43There is nobody, only Bentley's that would serve that amount of oysters.

0:32:43 > 0:32:46So oysters fried. I will take that out of the way.

0:32:46 > 0:32:49But when you are looking at oysters, they've got numbers on them as well.

0:32:49 > 0:32:51Those numbers relate to sizes.

0:32:51 > 0:32:53What would be the one that people should look for?

0:32:53 > 0:33:00I really think the wild oysters are the ones, twos and threes.

0:33:00 > 0:33:05We use a lot of twos in Bentley's. The ones are delicious.

0:33:05 > 0:33:09- The ones are the bigger ones. - Around 150g.

0:33:09 > 0:33:14The twos are 125g and I just think the threes,

0:33:14 > 0:33:15if you are a real foodie,

0:33:15 > 0:33:18the word three in the oyster, the number three,

0:33:18 > 0:33:24at least 24 of them, I just feel so good. So, a little bit of the garlic.

0:33:24 > 0:33:26What you could make is a little bit of dressing, James.

0:33:26 > 0:33:30This is the wild garlic shoots. Just starting to come in season these.

0:33:30 > 0:33:32Yes, these are from Cornwall.

0:33:32 > 0:33:35OK. What I'm doing in here, James, is the pan that I've rested

0:33:35 > 0:33:40the pork in... the reduction.

0:33:40 > 0:33:43What have we got in there? How long does this take to cook again?

0:33:43 > 0:33:4820 minutes and rested for another 15.

0:33:48 > 0:33:52Right. And then we've got the juices from the pan in there.

0:33:52 > 0:33:55What I could put in there is a little bit of honey, James,

0:33:55 > 0:33:58and a little bit of this one here.

0:33:58 > 0:34:04- OK.- Just to sweeten it up a bit.- And a little bit of black pepper as well.

0:34:06 > 0:34:08There you go. Are you following this?

0:34:08 > 0:34:12- I'm just going to put the oysters on that.- So, just deglazing that.

0:34:12 > 0:34:17- The oysters don't take very long. - Just pan fry them really quickly.

0:34:17 > 0:34:20What we need to do is get the dressing.

0:34:20 > 0:34:24The dressing is a really important part of this. It's just the juices.

0:34:24 > 0:34:29- Sweet and sour. There's a piece of lime in here as well.- Yeah.

0:34:31 > 0:34:34Where does the inspiration for this come from then?

0:34:34 > 0:34:37I got the inspiration from a very old English cookbook,

0:34:37 > 0:34:39I think it was from the late 1600s,

0:34:39 > 0:34:43about a kind of a mutton sausage and an oyster, and I thought,

0:34:43 > 0:34:45"Oysters and meat, why not?"

0:34:45 > 0:34:48Oysters have been used as a seasoning from Roman times.

0:34:48 > 0:34:52- They used to be like a free food, didn't they?- Yes.

0:34:52 > 0:34:56So that is your crackling. Just remind everybody.

0:34:56 > 0:34:57Comes out of there.

0:34:57 > 0:35:00If you want to freeze it, you can freeze it as it is.

0:35:00 > 0:35:03- Alternatively, pat it dry.- I'll take a little bit. Take it out like that,

0:35:03 > 0:35:09let it go dry, onto a trivet, in the oven for half an hour.

0:35:09 > 0:35:11- The perfect crackling. - That's reducing down.

0:35:11 > 0:35:14A nice little glaze there.

0:35:14 > 0:35:20- A little bit of lime. - And then the pork.

0:35:20 > 0:35:24The suckling pig is just...

0:35:24 > 0:35:27When people buy suckling pigs, they can often be quite expensive,

0:35:27 > 0:35:29- whole suckling pigs.- I am lucky.

0:35:29 > 0:35:33I get this exactly straight from the farm, otherwise, it can be up

0:35:33 > 0:35:41to £95 for at least a 7-8 kilo pig, which is very, very expensive indeed.

0:35:41 > 0:35:45And on there. And the oysters, James, on the top.

0:35:45 > 0:35:51That is just cooked through and the salad, James,

0:35:51 > 0:35:57- you could just put a little bit on there.- I will leave that with you.

0:35:57 > 0:36:03- Thank you very much. OK.- A nice little bit of peppery watercress.

0:36:05 > 0:36:12And then the dressing. Just the juices, the vinegar, the honey.

0:36:12 > 0:36:15It's nice to see you cook meat, because so often it's

0:36:15 > 0:36:17fish, fish, fish with you.

0:36:17 > 0:36:19But I think suckling pig and oyster as well, there is

0:36:19 > 0:36:22- something kind of vaguely, "Hmm, I wonder does it work?"- Exactly.

0:36:22 > 0:36:24Well, we will soon find out. Remind us what that is again.

0:36:24 > 0:36:28Roast suckling pig with English fried oysters and a watercress salad.

0:36:28 > 0:36:29It's as easy as that.

0:36:35 > 0:36:39There you go. Don't forget the crackling. Crackling over the top.

0:36:39 > 0:36:42- The crackling on the salad, yes. - Right. I will bring it over.

0:36:42 > 0:36:46- Do you want to put a bit more on? - Yes. Lovely.- You join us over here.

0:36:46 > 0:36:48- Max, you get to dive into this. - Do I?

0:36:48 > 0:36:51This is a different breakfast that you are not used to.

0:36:51 > 0:36:54- Oysters and suckling pig, but dive in.- Right.

0:36:54 > 0:36:56I am still trying to get my head round the speed

0:36:56 > 0:36:58that you opened those oysters.

0:36:58 > 0:37:01- Incredible.- They were open already.

0:37:01 > 0:37:02Never seen anything like it.

0:37:02 > 0:37:05Yes, when you go to the restaurant, it is fantastic.

0:37:05 > 0:37:08The great thing about a great oyster bar, anyone's great oyster bar

0:37:08 > 0:37:10is the oyster barmen only open the oyster.

0:37:10 > 0:37:12Chefs do not come near opening the oysters.

0:37:12 > 0:37:15It's also important, when you buy an oyster from a restaurant, you go to

0:37:15 > 0:37:18one selling a lot because that way you get the fresh ones coming in.

0:37:18 > 0:37:20And not only that, the oyster farms that supply us

0:37:20 > 0:37:23from Helford, Colchester to Maldon to Galway Bay,

0:37:23 > 0:37:26they handpick our oysters because we sell so many.

0:37:26 > 0:37:29They handpick everything before they send them to us.

0:37:29 > 0:37:32- Is anyone else having a go on this? - They are supposed to be, yes.

0:37:32 > 0:37:36What do you reckon to the mixture of meat and oysters? It is old school.

0:37:36 > 0:37:40I do apologise. I'm very, very apologetic.

0:37:40 > 0:37:44It's interesting. I have never eaten a cooked oyster before and I dig it.

0:37:44 > 0:37:46I really like that texture and I like the vibe there,

0:37:46 > 0:37:49but that is a great little melee of taste coming through there.

0:37:49 > 0:37:51Absolutely sensational.

0:37:51 > 0:37:54If you couldn't get suckling pig, you could use...

0:37:54 > 0:37:56A piece of beef, a piece of sirloin, a piece of fillet,

0:37:56 > 0:37:59same way with the fried oysters. Beef and oysters is a classic.

0:37:59 > 0:38:03And with the watercress as well. What do you reckon, guys?

0:38:03 > 0:38:06That's lovely. Absolutely gorgeous.

0:38:11 > 0:38:14Dig it, Max? I can't believe you haven't had a cooked oyster before.

0:38:14 > 0:38:17Now it is time for a classic piece of the great man

0:38:17 > 0:38:19Keith Floyd On Food.

0:38:19 > 0:38:22Today, he is in a rather blustery looking Cornwall.

0:38:24 > 0:38:27Well, if you think I'm going to stay here and talk about pilchards,

0:38:27 > 0:38:30you must be out of your tiny minds. This is absolute madness.

0:38:30 > 0:38:33So I'm going to hitch a ride with my mate Enzo who is a pilchard expert

0:38:33 > 0:38:36and talk about it in the comfort of his little bar or kitchen, we'll see.

0:38:52 > 0:38:54Why, whenever we come to Cornwall,

0:38:54 > 0:38:57and this whole programme is in Cornwall, does it always blow a gale?

0:38:57 > 0:39:00You might have gathered that my director has to throw a six before

0:39:00 > 0:39:03he starts thinking, especially when it comes to pilchards.

0:39:03 > 0:39:06You'll remember the debacle of the last time we tried to find them.

0:39:06 > 0:39:08Anyway, apart from the weather,

0:39:08 > 0:39:11he has got his act together so here we go, pilchards mark two.

0:39:13 > 0:39:16How are you? Sorry we missed you on the quay.

0:39:16 > 0:39:20Well, in this sort of weather, I didn't stay very long.

0:39:20 > 0:39:22- Pilchards.- Right.

0:39:22 > 0:39:24- Did you find any? - No, of course we didn't.

0:39:24 > 0:39:26- No?- The last time we went out with some Cornish dogs you see,

0:39:26 > 0:39:29old sea dogs, we caught three, that was all and they said,

0:39:29 > 0:39:31"We catch tons of them," but I haven't seen any.

0:39:31 > 0:39:32Well, they come and they go.

0:39:32 > 0:39:35The only way really to keep pilchards is to have them salted

0:39:35 > 0:39:37and this is how we do them in Cornwall.

0:39:37 > 0:39:38Don't they look beautiful?

0:39:38 > 0:39:41This is exactly the same way they have been done for the last,

0:39:41 > 0:39:43just over 100 years.

0:39:43 > 0:39:46The fish are salted and then pressed to get the oil out.

0:39:46 > 0:39:48We had a lady in the shop last week,

0:39:48 > 0:39:51said everybody knew how to do pilchards.

0:39:51 > 0:39:53- There it is salted.- How many of you know how to do pilchards?

0:39:53 > 0:39:55- They don't, do they?- That's it. This is one way of doing it.

0:39:55 > 0:40:00You take the head off, you just take the gut out...

0:40:00 > 0:40:01These are preserved with the gut in them.

0:40:01 > 0:40:04You must notice that, my dear gastronauts.

0:40:04 > 0:40:06It might upset you but that is what is happening.

0:40:06 > 0:40:08It's a salted fish, very similar in taste to an anchovy.

0:40:08 > 0:40:12You just wrap it up in tinfoil and put it in the embers of your fire.

0:40:12 > 0:40:13Richard, come to me, come to me.

0:40:13 > 0:40:16Because we've heard from Nick all about that kind of thing,

0:40:16 > 0:40:19but how would we eat them, how do we prepare them?

0:40:19 > 0:40:22I want to introduce you to my friend Enzo. You saw his van earlier today.

0:40:22 > 0:40:25This is Enzo. Thanks for letting us come here, and cheers by the way,

0:40:25 > 0:40:28- because it's nice to meet you. - Nice to meet you.

0:40:28 > 0:40:31Tell me about what you do with pilchards.

0:40:31 > 0:40:34The Naples way, what we do is soak them in vinegar.

0:40:34 > 0:40:39- For a couple of days.- These are Nick's salted ones, aren't they?

0:40:39 > 0:40:41Yes, we don't do them in Italy.

0:40:41 > 0:40:45And we prepare them in a couple of days...

0:40:45 > 0:40:49We prepare them as an hors d'oeuvre.

0:40:49 > 0:40:52And you can mix them with anything you want, with potatoes,

0:40:52 > 0:40:57haricot beans, artichokes, and make a nice hors d'oeuvre.

0:40:57 > 0:41:02Years ago, in my father's time, when there was no television,

0:41:02 > 0:41:04people used to play cards

0:41:04 > 0:41:08and in the middle of the table they would have pilchards or sardines,

0:41:08 > 0:41:11things like this, with a little glass of red wine to go with it.

0:41:11 > 0:41:15Of course, again, you wouldn't drink a delicate white wine with

0:41:15 > 0:41:17a delicate fish like this, you want a rumbustuous,

0:41:17 > 0:41:19and this Barbaresco is absolutely splendid.

0:41:19 > 0:41:21It's a good one, yes.

0:41:21 > 0:41:23But antipasto, let me explain,

0:41:23 > 0:41:27antipasto, of which this is one kind, there are many, many others.

0:41:27 > 0:41:30If you want to come over here, you can see some of the things

0:41:30 > 0:41:33that Enzo has prepared for us by way of hors d'oeuvres.

0:41:33 > 0:41:35By way of antipasto.

0:41:35 > 0:41:37Those are sardines, fried.

0:41:37 > 0:41:43And they we do a sauce with garlic, mint and vinegar.

0:41:43 > 0:41:46A little bit of black pepper. And you serve them cold.

0:41:46 > 0:41:48They look absolutely fantastic.

0:41:48 > 0:41:50Richard, look at this, this is brilliant.

0:41:50 > 0:41:52Mm!

0:41:54 > 0:41:59Garlic, mint, lemon juice and vinegar and oil into a fried sardine,

0:41:59 > 0:42:02which at 4.5 inches becomes a pilchard.

0:42:02 > 0:42:05Didn't know that, did you?

0:42:05 > 0:42:10- Bring on the next one. What have you got next?- Peppers, pepperonata.

0:42:10 > 0:42:14- Here's one for the vegetarians. - Yes, they arrive. Peppers.

0:42:16 > 0:42:21Cooked with onions, garlic, black olives and bit of parsley.

0:42:22 > 0:42:25And a bit of oregano, just a touch of oregano.

0:42:27 > 0:42:28That, my dear gastronauts,

0:42:28 > 0:42:31should satisfy all of those of you who are vegetarians.

0:42:31 > 0:42:34Why have a pile of brown rice or stale spaghetti

0:42:34 > 0:42:37when you can have super-duper peppers cooked that way.

0:42:37 > 0:42:42That's absolutely brilliant, sunshine dish, the sunshine dish.

0:42:42 > 0:42:46- Would you like to try some octopus? - I would, I love octopus.

0:42:48 > 0:42:52That's octopus, they've got to be boiled.

0:42:53 > 0:42:58- And when you boil them, you put a cork in it.- You put a cork in it?

0:42:58 > 0:43:01Yes. I don't know if it's superstition or something,

0:43:01 > 0:43:04I never try different because my mama told me to do it like this.

0:43:04 > 0:43:09For the first 25 minutes, you don't take the lid off the saucepan.

0:43:09 > 0:43:12Because they get tough. It's got to be for 25 minutes like that.

0:43:12 > 0:43:16Brilliant, now, superstition, or because it's the way Mama told me to do it,

0:43:16 > 0:43:20you must do it, boil your octopus with a lid on it with a cork inside.

0:43:20 > 0:43:21The essential.

0:43:21 > 0:43:24Then you strain it and make a wonderful dressing of peppers,

0:43:24 > 0:43:27lemon juice, parsley and garlic.

0:43:27 > 0:43:29And boy, oh boy, isn't this fun?

0:43:29 > 0:43:32I tell you the other thing. Richard, come back down to my plate.

0:43:32 > 0:43:36I have mixed my fish and peppers and my octopus

0:43:36 > 0:43:41and the essential thing is a piece of bread to dip up the sauces with.

0:43:41 > 0:43:43Because, you know, come back to me, my dear.

0:43:43 > 0:43:45One of the things that I find really sad about English cooking is

0:43:45 > 0:43:50we spend more time on our place settings and our elegant crystal

0:43:50 > 0:43:54and our fine decanters than we do on what's actually on the plate.

0:43:54 > 0:43:56So this is the way to eat, my friends.

0:43:56 > 0:43:59I hope you are enjoying it like we are.

0:44:02 > 0:44:08Pilchards, fried mullet.

0:44:08 > 0:44:10And some prawns.

0:44:13 > 0:44:20I usually finish the dress with a sauce.

0:44:22 > 0:44:28As I said, it's all garlic, vinegar, parsley and mint.

0:44:30 > 0:44:32And it's absolutely ready for you to try, Keith.

0:44:32 > 0:44:37- Enzo, Enzo, Enzo. That is fantastic. Thank you.- Use your finger.

0:44:37 > 0:44:40- I will, I will.- Because people have spent too much time

0:44:40 > 0:44:41I think with a knife and fork.

0:44:41 > 0:44:44Prawns should be eaten with the finger.

0:44:44 > 0:44:47Actually it's quite true. This is how you eat a prawn.

0:44:47 > 0:44:50You rip off the head. Even though it's burning my little

0:44:50 > 0:44:52artist's fingers, peel off the skin...

0:44:52 > 0:44:54- I don't feel anything. - You feel no pain?

0:44:54 > 0:44:57- No.- There's no pain in good fun is there?

0:44:57 > 0:45:00Beautiful.

0:45:01 > 0:45:06- Here.- Thank you. One thing. That's a beautiful dish.

0:45:06 > 0:45:08No question about it.

0:45:08 > 0:45:11Do people in your restaurant react properly to that?

0:45:11 > 0:45:15- Do they get frightened about heads and things?- All the time.

0:45:15 > 0:45:18All the time. Head off, tail off, they make so much fuss,

0:45:18 > 0:45:21instead of just sit down and enjoy themselves.

0:45:21 > 0:45:24When my mum was here last month

0:45:24 > 0:45:28she saw somebody eating king prawns with a knife and fork.

0:45:28 > 0:45:31She was going mad. She said, "What are they doing?

0:45:31 > 0:45:34They should eat with their finger." Like mussels.

0:45:34 > 0:45:40They try not to get dirty their T-shirt or their tie. Stupid.

0:45:40 > 0:45:43People should make noise and be rude. That's the way to enjoy food.

0:45:43 > 0:45:46Not to look elegant. I personally think so.

0:45:46 > 0:45:48You are so right. Listen, step out of the way.

0:45:48 > 0:45:52Let's have a look at these other brilliant things that we've got here.

0:45:52 > 0:45:54Enzo, talk me through these. Tell me

0:45:54 > 0:45:58- what these are made of.- This is aubergine.

0:45:58 > 0:46:02I peel them, then fry and slice.

0:46:02 > 0:46:07When they are cold I put some ham and mozzarella cheese.

0:46:07 > 0:46:11Which is that. That's the mozzarella cheese. There's the ham underneath.

0:46:11 > 0:46:13Yes. Tomato sauce and Parmesan cheese on top.

0:46:13 > 0:46:17And then bake it again until the cheese is melted.

0:46:17 > 0:46:20And this is courgette. The stuffing

0:46:20 > 0:46:24is as they do in Naples, the cannelloni.

0:46:24 > 0:46:29Instead of using pasta I use courgette.

0:46:29 > 0:46:30It looks more interesting.

0:46:30 > 0:46:37The stuffing is, you saute the onions, then you put mincemeat in it, white wine,

0:46:37 > 0:46:43salt and pepper, then you mix with cheese, mozzarella, Cheddar, Parmesan.

0:46:43 > 0:46:47Then you stuff the courgette and you bake it again. It's very good.

0:46:47 > 0:46:51- Sorry about that.- Bye.- If the pictures don't tell you, I can't.

0:46:51 > 0:46:55MUSIC PLAYS

0:47:04 > 0:47:08And here's another one of me having a bracing stroll along the cliffs

0:47:08 > 0:47:11to clear my head before meeting restaurateur Ann Long.

0:47:11 > 0:47:13Actually I don't like walking.

0:47:13 > 0:47:16They make me do it to satisfy the director's obsession with tin

0:47:16 > 0:47:18mines and landscapes.

0:47:18 > 0:47:20I reckon he thinks he's David Lean.

0:47:20 > 0:47:24# The King was in his counting house Counting out the money

0:47:24 > 0:47:27# I am in the kitchen... #

0:47:27 > 0:47:30Yes. As a matter of fact, hello, I am in a counting house.

0:47:30 > 0:47:34I am the Count House at Botallack right on the edge of Cornwall with

0:47:34 > 0:47:36the sea over there and the wind blowing us all over the place.

0:47:36 > 0:47:38Today I'm going to cook you a rabbit,

0:47:38 > 0:47:40because my director tells me,

0:47:40 > 0:47:42and I don't believe everything he says, but he

0:47:42 > 0:47:44says all tin miners used to eat rabbits in the olden days.

0:47:44 > 0:47:47But we don't eat them anymore and that's a great shame

0:47:47 > 0:47:50because they are a cheap and economical and quite delicious thing.

0:47:50 > 0:47:52So, Richard, if you'd like to come down,

0:47:52 > 0:47:54to my ingredients, I'll explain what we're going to have.

0:47:54 > 0:47:57First of all we need some chopped fatty bacon,

0:47:57 > 0:47:58some finely diced carrot.

0:47:58 > 0:48:01Ha-ha! that's not carrot is it? That's onion.

0:48:03 > 0:48:06Never mind. It doesn't matter. We all make mistakes like that.

0:48:06 > 0:48:09Anyway, if you can't tell the difference between onion

0:48:09 > 0:48:13and carrots switch over to Sesame Street or back to Crossroads or whatever you were up to.

0:48:13 > 0:48:14If you are interested,

0:48:14 > 0:48:19rabbit, then a bay leaf, fresh rosemary, chervil, and some thyme.

0:48:19 > 0:48:21Some prunes, which we've had soaking in white wine,

0:48:21 > 0:48:25but you could soak them in tea or water if you wanted to.

0:48:25 > 0:48:28We're going to need a drop of cognac later and a bit of white wine for cooking in.

0:48:28 > 0:48:30Then I've rolled up some butter

0:48:30 > 0:48:33and flour later for thickening the sauce.

0:48:33 > 0:48:37Parsley, tomato puree, finely chopped garlic,

0:48:37 > 0:48:42and the liver and heart from the rabbit which we'll put into the sauce.

0:48:42 > 0:48:45OK, Richard, come on over and we'll gets things going a little bit.

0:48:45 > 0:48:47This is the pan it's all going to go in.

0:48:47 > 0:48:50With a quick slurp here and a quick slurp there.

0:48:50 > 0:48:54In we get the bacon. Maximise the speed of the gas.

0:48:54 > 0:49:00That's all right. In with the onions. In with the carrot.

0:49:00 > 0:49:05In a few moments those will start to bubble away.

0:49:05 > 0:49:09They're not going to, are they? Sorry about that.

0:49:09 > 0:49:12Bit of a slow take off there. I wasn't up to frying speed.

0:49:12 > 0:49:15Anyway, we are now. Everything is going fine.

0:49:15 > 0:49:17As you can see it's bubbling nicely away, turning golden.

0:49:17 > 0:49:21It's at this stage... Ow! I've burnt myself.

0:49:21 > 0:49:24That will delight you! We put the rabbit in like this...

0:49:27 > 0:49:33..into the oil and bacon and bits of onion. Stay there please, Richard.

0:49:33 > 0:49:37A quick grind of pepper over all of that.

0:49:37 > 0:49:39Like so.

0:49:45 > 0:49:49Brown these off very quickly. And then

0:49:49 > 0:49:54because this is the slightly fun way of doing things

0:49:54 > 0:49:58in we go with a... There we are. Hurrah!

0:50:03 > 0:50:05In with the garlic.

0:50:07 > 0:50:14In with our bay leaf, a little bit of rosemary, a little bit of thyme.

0:50:16 > 0:50:20And a little bit of chervil. Doesn't that look really attractive?

0:50:21 > 0:50:25A little bit of parsley. In with our prunes.

0:50:27 > 0:50:30Like that. Drop of white wine.

0:50:30 > 0:50:31SIZZLING

0:50:31 > 0:50:36I hope you can hear me above all this fizzling and fuzzling. A little bit of white wine.

0:50:36 > 0:50:42A tiny bit of tomato puree. Stir that in.

0:50:49 > 0:50:50Like so.

0:50:52 > 0:50:55Then a tiny pinch of salt into the sauce.

0:50:57 > 0:51:01Our rabbit's liver to give it the stock flavour.

0:51:01 > 0:51:05And we now just let that simmer gently away

0:51:05 > 0:51:08turning from time to time. Richard, come back,

0:51:08 > 0:51:10I think they've seen enough of that. I haven't got all day.

0:51:10 > 0:51:14Let that simmer gently now for about 35 minutes.

0:51:14 > 0:51:16Every now and again turn the rabbit over.

0:51:16 > 0:51:18I'm going for a walk out in the countryside.

0:51:18 > 0:51:20Actually, I'm going to the pub for a quick one.

0:51:20 > 0:51:25You're going for a walk round the countryside or whatever these whimsical directors dream up for you.

0:51:25 > 0:51:29It will probably be a jog across the moor for all I know. I'll see you in a while.

0:51:29 > 0:51:31MUSIC PLAYS

0:51:50 > 0:51:52A lot of you think I have a fantastically good time just

0:51:52 > 0:51:55drifting around the South West of England cooking, eating

0:51:55 > 0:51:58and drinking and stuff like that.

0:51:58 > 0:52:01Sometimes I can't think of what to say and today is one of those things.

0:52:01 > 0:52:04I don't really know how to introduce this rabbit which I've cooked.

0:52:04 > 0:52:07I know it's cooked properly. I know it's delicious.

0:52:07 > 0:52:09I'm a bit worried that my friend Ann here,

0:52:09 > 0:52:12halfway through the cooking told me, "I don't like meat with bones on."

0:52:12 > 0:52:16- I don't know how I'm going to get over that. Ann.- Yes. - Never mind all of that.

0:52:16 > 0:52:18Would you please try it despite the fact that you are a bit

0:52:18 > 0:52:20worried about the bones.

0:52:20 > 0:52:23I know your style of cooking is much more refined

0:52:23 > 0:52:25than my style of cooking, isn't it?

0:52:25 > 0:52:27Not any better though.

0:52:27 > 0:52:30What are you doing after the show?

0:52:30 > 0:52:33Tell me a bit about the way you like to cook.

0:52:33 > 0:52:37I really find bones very irritating.

0:52:37 > 0:52:41I think that reflects in all of my cooking and so I would tend...

0:52:41 > 0:52:45- Mind you that looks beautiful. - Thank you.- Very nice indeed.

0:52:45 > 0:52:50I would tend to bone a rabbit and then cook it

0:52:50 > 0:52:53and then slice it so that you have a stuffing

0:52:53 > 0:52:57- with the skin all round it. - I must say I agree with you,

0:52:57 > 0:53:00but you are a professional and dedicated cook.

0:53:00 > 0:53:03A lot of people don't have time for what

0:53:03 > 0:53:06they think is that prissy approach to things.

0:53:06 > 0:53:09And I would... How would you say about the fact that it would be better

0:53:09 > 0:53:13that they made use of simple ingredients like rabbit at least...?

0:53:13 > 0:53:16The difference is that that is superb,

0:53:16 > 0:53:19but people are paying to come and eat my food

0:53:19 > 0:53:23and so therefore I feel that I owe it to people to present it

0:53:23 > 0:53:26and spend a lot of time on cooking it and preparing it.

0:53:26 > 0:53:29A lot of kids... One of the funny things about the Floyd programmes is

0:53:29 > 0:53:32we have attracted the attention of children.

0:53:32 > 0:53:36I mean children from seven years old to young college students

0:53:36 > 0:53:38who are really desperately enthusiastic about cooking

0:53:38 > 0:53:40and eating, but it seems to me

0:53:40 > 0:53:43they're not going to have a lot of chance in getting to open

0:53:43 > 0:53:47- their own restaurant, because nobody is really encouraging them. - Oh.- What can we do for kids?

0:53:47 > 0:53:53I think today you ought to encourage youngsters to help.

0:53:53 > 0:53:58I've been onto the Master Chefs Association and they are trying

0:53:58 > 0:54:01to encourage youngsters to come and learn to cook in kitchens.

0:54:01 > 0:54:05I would like to go and cook in famous chefs' kitchens.

0:54:05 > 0:54:10I'm sure that anybody that really enjoys cooking,

0:54:10 > 0:54:14they would love to show youngsters how to do things.

0:54:14 > 0:54:17I think that I get so enthusiastic about it

0:54:17 > 0:54:20that I would love somebody to come and bang on the door,

0:54:20 > 0:54:22and then you would show them all about it.

0:54:22 > 0:54:26- I haven't got a deep freeze full of...- Oh?! Hooray to that!

0:54:26 > 0:54:29A lot of you could take a lesson from that, OK?

0:54:29 > 0:54:31This place is in the middle of nowhere.

0:54:31 > 0:54:34In fact, it's only halfway in the middle of nowhere

0:54:34 > 0:54:36cos the rest of it doesn't exist. She hasn't got a deep freeze.

0:54:36 > 0:54:39- Too many people live out of the deep freeze.- I think so.

0:54:39 > 0:54:43And they make too much use of microwaves.

0:54:43 > 0:54:46- And you've got... - That's my advertising contract gone!

0:54:46 > 0:54:47Never mind.

0:54:47 > 0:54:49LAUGHTER

0:54:54 > 0:54:57It's so wonderful to see the great Keith Floyd there.

0:54:57 > 0:54:59We're not cooking live in the studio today.

0:54:59 > 0:55:01Instead, we're looking back at some of the great cooking

0:55:01 > 0:55:03from the Saturday Kitchen larder.

0:55:03 > 0:55:05Still to come,

0:55:05 > 0:55:07Toby Tobin and Matt Tebbutt were neck and neck

0:55:07 > 0:55:09at the omelette challenge leaderboard,

0:55:09 > 0:55:11so the tension was hotting up when they faced each other

0:55:11 > 0:55:13in the ultimate culinary battle.

0:55:13 > 0:55:16Find out how they both did a little later on.

0:55:16 > 0:55:19And Rachel Allen keeps us warm with a really rustic Irish treat.

0:55:19 > 0:55:21She makes homemade pork sausages,

0:55:21 > 0:55:23colcannon and apple sauce.

0:55:23 > 0:55:26And David Haig faced his food heaven or food hell.

0:55:26 > 0:55:29Would he get his food heaven - venison, with my smoked

0:55:29 > 0:55:31roasted loin of venison with beetroot tarte Tatin -

0:55:31 > 0:55:34or his dreaded food hell - cauliflower,

0:55:34 > 0:55:37with a hearty cream of cauliflower soup

0:55:37 > 0:55:40with parsley and apple gnocchi, apple puree and apple crisps?

0:55:40 > 0:55:43Find out what he gets to eat at the end of today's show.

0:55:43 > 0:55:46Now, Mark Sergeant brings us a little Far Eastern sunshine

0:55:46 > 0:55:49all the way from Folkestone.

0:55:49 > 0:55:51Welcome back. On the menu, we've got squid

0:55:51 > 0:55:53with a little spice to it.

0:55:53 > 0:55:55Yeah, lovely, cos this is really good.

0:55:55 > 0:55:57It's quite a light dish,

0:55:57 > 0:56:00but you wouldn't think of having this at this time of year.

0:56:00 > 0:56:03Squid's one of these things you can get all around the UK.

0:56:03 > 0:56:05- It's inexpensive.- And sustainable,

0:56:05 > 0:56:07which is a big thing at the moment.

0:56:07 > 0:56:09So we're going to serve that with a citrus dressing,

0:56:09 > 0:56:12so I'll clean these out quickly. If you could just zest

0:56:12 > 0:56:16all of those citrus fruits, and I want the juice from half of those.

0:56:16 > 0:56:17OK. I can do all that.

0:56:17 > 0:56:20Thank you very much.

0:56:20 > 0:56:24- Can you eat squid's eyes? - I wouldn't but you probably can.

0:56:24 > 0:56:26Cos they're big, aren't they?

0:56:26 > 0:56:29- Would you like to try? - Show people how you prepared that

0:56:29 > 0:56:31because there's a beak in there.

0:56:31 > 0:56:34Yeah, you pull that out, and it brings out most of the guts

0:56:34 > 0:56:37and you've got this little blade which, as I'm on television,

0:56:37 > 0:56:40is not going to come out perfectly in one go.

0:56:40 > 0:56:43So that blade just slides out.

0:56:43 > 0:56:46I often wonder if you could dry that and do something with it. Like write

0:56:46 > 0:56:50- or a knife, yeah.- I'm thinking of all the people switching on the TV

0:56:50 > 0:56:52with a hangover looking at this.

0:56:52 > 0:56:55- But you just cut it where the tentacles...- Just below the eyes.

0:56:55 > 0:56:58I'm not really a big fan of the tentacles,

0:56:58 > 0:57:01but I put them on because I know people do like them.

0:57:01 > 0:57:02Yeah.

0:57:02 > 0:57:04Now, you can get different sizes.

0:57:04 > 0:57:07I've seen the tiny little baby squid.

0:57:07 > 0:57:10- What are they called? Chi...- When you go to Asia, they deep-fry them.

0:57:10 > 0:57:12They deep-fry them whole.

0:57:12 > 0:57:15- Would you go for the medium size or the large?- Medium size is perfect.

0:57:15 > 0:57:18It'll give two per portion.

0:57:18 > 0:57:21It's really important you get some of the insides out.

0:57:21 > 0:57:24It's fresh fish. If there's a little bit left inside,

0:57:24 > 0:57:26it's not the end of the world.

0:57:26 > 0:57:29- And you put it in water to get rid of the ink?- Exactly.

0:57:29 > 0:57:32These aren't very inky - well, that one is -

0:57:32 > 0:57:35but you can save the ink, put it into risottos

0:57:35 > 0:57:37or pasta, or thicken sauces with it.

0:57:37 > 0:57:39Anything like that.

0:57:39 > 0:57:43- So I'll just give those a nice wash...- Could you write with it?

0:57:43 > 0:57:46- Sorry?- Could you put it in a pen?

0:57:46 > 0:57:48You can make a pen out of the little plastic thing

0:57:48 > 0:57:50and then write with the ink.

0:57:50 > 0:57:53- Have you ever tried that?- No. - Why not write your menu out...

0:57:53 > 0:57:57- in squid ink?- In squid ink, yeah.

0:57:57 > 0:58:01- So you're washing it and then... - Get it really nice and dry.

0:58:01 > 0:58:03Just get right into there...

0:58:03 > 0:58:05Because we're going to grill them.

0:58:05 > 0:58:08We don't put oil on the griddle.

0:58:08 > 0:58:10We'll put these into a bowl

0:58:10 > 0:58:13and put the oil in the bowl with the salt and pepper

0:58:13 > 0:58:16- and then give them a nice griddle. - Tell us about the restaurant.

0:58:16 > 0:58:19- You are right on the coast. - We are, yeah.

0:58:19 > 0:58:21It's a pretty stunning location.

0:58:21 > 0:58:23Folkestone's definitely on the up...

0:58:23 > 0:58:28in terms of the building work that's going on down there.

0:58:28 > 0:58:31The regeneration of the harbour is pretty amazing.

0:58:31 > 0:58:34So we're very luck to be kind of the first part of the jigsaw puzzle.

0:58:34 > 0:58:35But the boats literally come...

0:58:35 > 0:58:38Right underneath the restaurant.

0:58:38 > 0:58:39Pretty much.

0:58:39 > 0:58:43We had to have these big wooden pillars put up in case...

0:58:43 > 0:58:46The tide gets a bit rough and the boats smash into the restaurant.

0:58:46 > 0:58:49That's how close they are. Quite incredible.

0:58:49 > 0:58:53- So you want...- Excellent, thank you. Thank you very much.

0:58:53 > 0:58:57Right, so we put the squid tentacles in there

0:58:57 > 0:59:01and then a little trick, something we do at the restaurant...

0:59:01 > 0:59:03We do this two ways, actually.

0:59:03 > 0:59:06At the moment we've got this on as "salt and pepper squid",

0:59:06 > 0:59:08but with exactly the same dressing,

0:59:08 > 0:59:11and this is something we do back in the summer.

0:59:11 > 0:59:14We get a wooden spoon or something that fits...

0:59:14 > 0:59:16Thank you, sir.

0:59:16 > 0:59:18Slide that in all the way through,

0:59:18 > 0:59:21and that stops you cutting all the way through,

0:59:21 > 0:59:24so then you can just cut down

0:59:24 > 0:59:26so it's going to be similar to a concertina.

0:59:26 > 0:59:29- The idea is to keep the squid whole? - Keep the squid whole.

0:59:29 > 0:59:33It helps it cook quicker as well,

0:59:33 > 0:59:35because, obviously, the heat gets in.

0:59:35 > 0:59:38Also, as you see, we're going to put the squid, once it's cooked,

0:59:38 > 0:59:43hot, into that marinade, so it absorbs all that dressing

0:59:43 > 0:59:45and it'll flood into the centre.

0:59:45 > 0:59:46So just on the one side?

0:59:46 > 0:59:49Just the one side, yeah. Through again.

0:59:49 > 0:59:52Now, the preparation of this is the opposite to octopus.

0:59:52 > 0:59:54- Yeah.- You cook it for a lot longer.

0:59:54 > 0:59:58The fantastic thing about this is, you can cook it two ways -

0:59:58 > 1:00:00slowly or quickly - that's it.

1:00:00 > 1:00:02It can be like a rubber band.

1:00:02 > 1:00:05My chefs, when we first opened,

1:00:05 > 1:00:07a whole group of new people,

1:00:07 > 1:00:10squid was the hardest thing for them to get right,

1:00:10 > 1:00:14because 10, 15 seconds over, that's it, it's like a rubber band.

1:00:14 > 1:00:16- You use quite a bit of squid?- Yes,

1:00:16 > 1:00:20- either grilled or cooked in the tandoor as well.- It's lovely.

1:00:20 > 1:00:22Beautiful.

1:00:22 > 1:00:25It's one of those things, it's very Mediterranean,

1:00:25 > 1:00:28no-one really eats squid here and yet, as soon as they go on holiday,

1:00:28 > 1:00:30they have calamari with garlic mayonnaise, or something.

1:00:30 > 1:00:34- I like it raw.- Beautiful raw. Like a ceviche.

1:00:34 > 1:00:37Actually, you can put that sliced raw into here.

1:00:37 > 1:00:39- Shall we just do that?! - In here, we've got the ginger,

1:00:39 > 1:00:42- your grating the ginger, not chopping it.- Yeah, grating it,

1:00:42 > 1:00:45cos you get all the juice from there.

1:00:45 > 1:00:47- It's the only bit of ginger left in London.- For the next recipe(?)

1:00:47 > 1:00:51- You're about to see, when he starts cooking, over there.- It's all good.

1:00:51 > 1:00:54I'll get our tentacles on there, as well.

1:00:54 > 1:00:58You can put this in a frying pan. A hot non-stick frying pan.

1:00:58 > 1:01:01- James, you're being very helpful today.- I'm trying.

1:01:01 > 1:01:03- So, seriously hot grill? - Yeah, very hot grill.

1:01:03 > 1:01:05- And just leave it?- Yeah.

1:01:05 > 1:01:09I've got the zest of the lemon, orange and lime.

1:01:09 > 1:01:12The ginger's gone in there.

1:01:12 > 1:01:13The juice of half of each.

1:01:13 > 1:01:16And I'm going to do a whole chilli.

1:01:16 > 1:01:18- A bit of sugar. - Just with the chilli,

1:01:18 > 1:01:20a little tip - and I leave the seeds in as well -

1:01:20 > 1:01:23cos I like it nice and spicy,

1:01:23 > 1:01:27- but it's horses for courses.- Yeah. - Do whatever you fancy.

1:01:27 > 1:01:30Right, for the chilli, a good little tip

1:01:30 > 1:01:32is leave it whole,

1:01:32 > 1:01:34leave the green top on,

1:01:34 > 1:01:35and slice down

1:01:35 > 1:01:37and then down again,

1:01:37 > 1:01:39so that's kind of holding it together

1:01:39 > 1:01:42so you haven't got to fiddle around,

1:01:42 > 1:01:44then if you want to get it smaller,

1:01:44 > 1:01:47you just go through the individual layers, like that,

1:01:47 > 1:01:51so then, when you dice it, it all holds together nicely,

1:01:51 > 1:01:54and you can whizz through and you get this nice diced chilli.

1:01:54 > 1:01:57You got that from Delia.

1:01:57 > 1:02:00You're getting much better at doing that now, James, aren't you?

1:02:00 > 1:02:03I can do it without looking.

1:02:03 > 1:02:07- So we've got mint and coriander going in.- Two of my favourite herbs.

1:02:07 > 1:02:09I don't understand why people don't like coriander.

1:02:09 > 1:02:12It's one of the nicest flavours going.

1:02:12 > 1:02:14- Atul uses a lot of that, and mint.- Yeah.

1:02:14 > 1:02:17They're really lovely. You can grow them inside.

1:02:17 > 1:02:22- Or ask Vic.- I've had trouble growing them outside.

1:02:22 > 1:02:24- They tend to...- Frost?

1:02:24 > 1:02:26- They get big and stalky.- Oh, right.

1:02:26 > 1:02:29And then get feathery, wispery bits at the end.

1:02:29 > 1:02:33- You've got to use that for oil, then. - Mint you have to grow in a pot.

1:02:33 > 1:02:35Should I contain it?

1:02:35 > 1:02:38- Yeah, contain it, cos it grows everywhere.- It's a weed, really.

1:02:38 > 1:02:42It grows up and stalky. I want it to grow low and bushy.

1:02:42 > 1:02:44ALL LAUGH

1:02:44 > 1:02:46Grow it in a pot.

1:02:46 > 1:02:48So as these start cooking more...

1:02:48 > 1:02:51..In my herb garden...

1:02:51 > 1:02:54You can see these are pretty much cooked already.

1:02:54 > 1:02:57And as I said - hot, straight into the dressing.

1:02:57 > 1:03:01Just to recap that dressing... I'll turn that off cos that is hot.

1:03:01 > 1:03:05So we've got the citrus fruits - lime, lemon and orange -

1:03:05 > 1:03:07and zest, grated ginger,

1:03:07 > 1:03:09a little bit of chilli

1:03:09 > 1:03:11and soy sauce.

1:03:11 > 1:03:14- You can put a little touch of sugar in.- I put sugar in.- Lovely.

1:03:14 > 1:03:17- Sesame oil gone in there?- Yeah. Not salt and pepper?

1:03:17 > 1:03:21Cos you add the soy sauce. I seasoned the fish, the squid, beforehand.

1:03:21 > 1:03:23You can leave that in there to cool down

1:03:23 > 1:03:26and serve that as a salad if you like,

1:03:26 > 1:03:27serve it as a nice, warm dish.

1:03:27 > 1:03:32If the squid were too big, you could cut it into pieces?

1:03:32 > 1:03:34Yeah, open it up, as you do.

1:03:34 > 1:03:38The reason I like this dish is because it looks quite summery

1:03:38 > 1:03:42but everything that's in there is in season at the moment.

1:03:42 > 1:03:48- An interesting way of preparing it. - It hangs down and in a minute,

1:03:48 > 1:03:52you can pour all the vinaigrette and dressing through that.

1:03:52 > 1:03:54You can wipe my plate for me.

1:03:54 > 1:03:58Like you say, you can have this hot or cold, which is even better.

1:03:58 > 1:04:00Absolutely, yeah. Also, a great thing to do

1:04:00 > 1:04:04on the barbecue in the summer, as well. Barbecued squid.

1:04:04 > 1:04:07It's one of those things people should try and eat more of.

1:04:07 > 1:04:11Chefs bang on about things you should and shouldn't eat all the time,

1:04:11 > 1:04:13people get a bit confused after a while,

1:04:13 > 1:04:17- but squid is one of those things there's plenty of it.- You've got baby basil and coriander...

1:04:17 > 1:04:20I don't like putting sprigs of chervil or anything on there

1:04:20 > 1:04:22because they're not that nice to eat,

1:04:22 > 1:04:25but these are great, you can get them everywhere -

1:04:25 > 1:04:28- basil, cress, coriander cress - just to freshen that up.- Sounds good.

1:04:28 > 1:04:31What's the name of the dish again?

1:04:31 > 1:04:35That is my griddled squid with Oriental sweet and sour dressing.

1:04:35 > 1:04:37Easy as that.

1:04:43 > 1:04:48- Shall we? Squid for breakfast.- Yeah! - Squid's in.- It does look fantastic.

1:04:48 > 1:04:50An interesting way of preparing it, as well.

1:04:50 > 1:04:54- Like you say, have that hot or cold. - What's that, coriander cress?

1:04:54 > 1:04:57- Yeah, mini coriander leaves. - Is that a new thing?

1:04:57 > 1:04:59- Ish.- That's before it gets too low and bushy.

1:04:59 > 1:05:01- I'll probably...- Small and cressy.

1:05:01 > 1:05:04- You grow that in tissue paper. - Really?

1:05:04 > 1:05:07You put the seeds on a try with tissue paper.

1:05:07 > 1:05:10Turn into Alan Titchmarsh now! But you water it and grow it.

1:05:10 > 1:05:12It grows in three or four weeks.

1:05:12 > 1:05:14That is superb.

1:05:14 > 1:05:17- Nice and quick, as well.- Yeah.

1:05:17 > 1:05:20- You need the squid to be very fresh. - Do you have that in your restaurant?

1:05:20 > 1:05:22I do. Yes.

1:05:26 > 1:05:30Now, that dish is great as a starter or as a light lunch.

1:05:30 > 1:05:32When Tony Tobin went up against Matt Tebbutt,

1:05:32 > 1:05:35they both had a time of 29 seconds on the leaderboard.

1:05:35 > 1:05:38You could cut the tension with a knife in the studio.

1:05:38 > 1:05:41So, who would be quicker on the day? Take a look.

1:05:41 > 1:05:44All the chefs that come onto the show battle it out

1:05:44 > 1:05:47against the clock, and each other, to test how fast they can make

1:05:47 > 1:05:51a three-egg omelette. Now, you boys, very close, neck and neck.

1:05:51 > 1:05:5429 seconds here. Just below Mr Turner, there.

1:05:54 > 1:05:56Have you been practising?

1:05:56 > 1:05:59- No.- He's been too busy dancing. I know that for a fact.

1:05:59 > 1:06:02Usual rules apply - a three-egg omelette cooked as fast as you can.

1:06:02 > 1:06:06You've got milk, cream, cheese, whatever you want to put in there.

1:06:06 > 1:06:07As usual, let's put the clocks on the screen.

1:06:07 > 1:06:10This is for you at home. These guys can't see the clocks.

1:06:10 > 1:06:14- Ready?- Yeah.- The clock stops as soon as the omelette hits the plate.

1:06:14 > 1:06:16- You crushed my butter.- There.

1:06:16 > 1:06:19Three, two, one, go!

1:06:30 > 1:06:33I love all these types of omelette. Don't you get shell in it?

1:06:33 > 1:06:36- They put extra protein in. - It's all about texture.

1:06:39 > 1:06:43- Cor, blimey. - Matt's struggling a bit here.

1:06:45 > 1:06:48Tony's there. He's there.

1:06:48 > 1:06:51- Mark is still going... - He turned my heat off, as well.

1:06:51 > 1:06:53Oh, look at that!

1:06:53 > 1:06:56That's a disqualification.

1:06:56 > 1:06:59And the great thing about this... Where do you work?

1:06:59 > 1:07:02- Where's your restaurant? - I'm not giving it a name check now!

1:07:02 > 1:07:04ALL LAUGH

1:07:04 > 1:07:08If you're going there for lunch, you could be having an omelette as well.

1:07:08 > 1:07:11And look at that. It's great, cos you do put extra protein in.

1:07:11 > 1:07:15- I put it on the top so you could pick it out.- The shell, look!

1:07:15 > 1:07:18Oh, well. At least it's not disqualified this time.

1:07:18 > 1:07:19Hmm.

1:07:19 > 1:07:21Don't bank on it.

1:07:21 > 1:07:22And this one...

1:07:22 > 1:07:24This is perfectly cooked.

1:07:24 > 1:07:26Looks like an omelette.

1:07:26 > 1:07:28Mmm.

1:07:28 > 1:07:30He's definitely been practising.

1:07:30 > 1:07:32So, Matt, first of all.

1:07:36 > 1:07:38Do you reckon you were quicker?

1:07:38 > 1:07:41- Than what? Than the last time?- Yeah.

1:07:41 > 1:07:44- Yeah!- No, you weren't. You were 32.80, and even if you were,

1:07:44 > 1:07:48that's not an omelette. You're not allowed on the board!

1:07:48 > 1:07:51- Does that mean I stay where I am? - Tony?- I think probably the same.

1:07:51 > 1:07:5529. I think I was about 29. Not that I care.

1:07:57 > 1:08:02- You were quicker. You were quicker. - Was I? Have I beaten Mr Turner?

1:08:02 > 1:08:06You have beaten Turner. You're 26.92 seconds,

1:08:06 > 1:08:10so you're there. A very respectable time.

1:08:10 > 1:08:13Pretty respectable.

1:08:17 > 1:08:20Well done, Tony. Matt, you need a little bit more practice.

1:08:20 > 1:08:22Now, if you're looking for a warming recipe

1:08:22 > 1:08:24to blow away those winter blues,

1:08:24 > 1:08:28look no further, as Rachel Allen prepares the ultimate comfort food.

1:08:28 > 1:08:31- Great to have you on the show. - Thank you. Lovely to be here.

1:08:31 > 1:08:32What are you doing?

1:08:32 > 1:08:35You've got a three-star Michelin chef watching you.

1:08:35 > 1:08:38- I'm not feeling the pressure.- What are we cooking? Sausages and mash?

1:08:38 > 1:08:39- Yeah.- Great.

1:08:39 > 1:08:42With apple sauce. So, would you mind peeling and chopping the apple?

1:08:42 > 1:08:45- I shall do that.- This is great. I love this.

1:08:45 > 1:08:47- Why do I always peel and chop everything?- Sorry!

1:08:47 > 1:08:49I love this meal.

1:08:49 > 1:08:51You can cook this within an hour.

1:08:51 > 1:08:53The potatoes are the longest thing to cook here.

1:08:53 > 1:08:56I've got a lovely head of savoy cabbage.

1:08:56 > 1:08:59- This lovely, dark, crinkly, leafy cabbage.- Yeah.

1:08:59 > 1:09:01So I'm going to cut the head.

1:09:01 > 1:09:03I'm going to use about a quarter of it for this.

1:09:03 > 1:09:05Traditionally, in Ireland,

1:09:05 > 1:09:08the cabbage would be cooked in the bacon cooking water,

1:09:08 > 1:09:11so once the bacon is cooked the cabbage would go in

1:09:11 > 1:09:14and it would be boiled for quite a long time,

1:09:14 > 1:09:16and that's really what turns a lot of people off cabbage,

1:09:16 > 1:09:19because they remember that smell of the over-boiled cabbage.

1:09:19 > 1:09:23- It's St Patrick's Day. Obviously, you've got colcannon.- Yes.

1:09:23 > 1:09:25- A potato dish from Ireland.- Yes.

1:09:25 > 1:09:27Now, a different sort of...

1:09:27 > 1:09:30- You don't often put cabbage in. I've seen it with spring onion.- Exactly.

1:09:30 > 1:09:33Kale quite often, as well. And in different areas in Ireland,

1:09:33 > 1:09:37or different families, will put different things into colcannon.

1:09:37 > 1:09:40You've also got champ, which has peas and spring onions.

1:09:40 > 1:09:43There are so many different versions, but kale is wonderful in it as well.

1:09:43 > 1:09:45I think that's enough cabbage.

1:09:45 > 1:09:47I'm going to cook the cabbage in a little butter,

1:09:47 > 1:09:52just a tiny bit of butter, but it brings out wonderful flavour,

1:09:52 > 1:09:53kind of nutty flavour.

1:09:53 > 1:09:56And just on a low heat.

1:09:56 > 1:09:59So the cabbage is nicely, thinly sliced,

1:09:59 > 1:10:00like this.

1:10:00 > 1:10:02Throw it in.

1:10:02 > 1:10:05You can even add a splash of water in,

1:10:05 > 1:10:08- just in case you think it's going to stick and burn.- OK.

1:10:08 > 1:10:10OK? Season it.

1:10:10 > 1:10:13Thanks, James.

1:10:13 > 1:10:17That apple could go - once it's chopped - in there.

1:10:17 > 1:10:19- Thank you.- I shall do that. - For the apple sauce.

1:10:19 > 1:10:22A little bit of butter we can throw in there too.

1:10:22 > 1:10:24- We're in Ireland!- That's right.

1:10:24 > 1:10:26- Bit of water.- There you go.

1:10:26 > 1:10:30- Do you want a bit of sugar in there as well?- Yes, exactly. Why not?

1:10:30 > 1:10:33It's cooking apples. It's going to break down to a pulpy mash.

1:10:33 > 1:10:35Bramleys in there, as well. Lovely.

1:10:35 > 1:10:38- About a dessertspoon of sugar?- Yes.

1:10:38 > 1:10:39Yeah.

1:10:39 > 1:10:43- You can always throw a little bit more in later.- Exactly.

1:10:43 > 1:10:46- But you can't take it out.- OK.- If you put too much in, put some lemon juice

1:10:46 > 1:10:48in to try and counterbalance it.

1:10:48 > 1:10:50So while the cabbage is on cooking

1:10:50 > 1:10:52and while the apples are cooking,

1:10:52 > 1:10:55- I can mix up the sausage mixture. - Right.- So I've got this...

1:10:55 > 1:10:59- I've made a bit of a mess.- It's all right, I'll clean up after you.

1:10:59 > 1:11:01- It's what I'm here for. Go on. - Just my comis chef!

1:11:01 > 1:11:05So for this I've got this gorgeous minced pork,

1:11:05 > 1:11:09and it's nice and fatty, which is the key for making really good sausages.

1:11:09 > 1:11:11Otherwise they'll just be too dry.

1:11:11 > 1:11:13Could you chop some parsley, please?

1:11:13 > 1:11:16- Of course sage, thyme... - Which cut of meat is the pork?

1:11:16 > 1:11:19You could use it from the shoulder. The shoulder would be perfect.

1:11:19 > 1:11:20Nice and fatty.

1:11:20 > 1:11:24- Is that OK, Michel?- The best, I agree.- Good!

1:11:24 > 1:11:27- He was just testing you!- Phew! - I've got to say, I can't wait

1:11:27 > 1:11:30to see the potatoes, because for me the Irish potatoes

1:11:30 > 1:11:32are the best potatoes in the world.

1:11:32 > 1:11:35- Floury. Nice.- I discovered them 40 years ago

1:11:35 > 1:11:38and since then, each time I can have potatoes,

1:11:38 > 1:11:41- Irish potatoes, I go for it! - All year round, superb.

1:11:41 > 1:11:44- But also we have those Jersey Royals.- That is true.

1:11:44 > 1:11:47And your French waxy potatoes are gorgeous.

1:11:47 > 1:11:51- Mmm, yeah, but the Irish are a little bit ahead.- Yeah.

1:11:51 > 1:11:54So we're going to put an egg into the pork

1:11:54 > 1:11:55along with some breadcrumbs.

1:11:55 > 1:11:58- You want this?- Yeah, the chopped parsley would be lovely as well.

1:11:58 > 1:12:00- All in there?- Yep, thank you.

1:12:00 > 1:12:02Of course, as I said, sage, thyme, rosemary would also be good too.

1:12:02 > 1:12:06- Some breadcrumbs...- Seasoned? - Yes, I have put some in.

1:12:06 > 1:12:09- Bit more?- Yeah, why not?

1:12:09 > 1:12:13And of course, when you want to test to see how these taste,

1:12:13 > 1:12:15just put a drop on the frying pan,

1:12:15 > 1:12:18to cook it just a tiny little bit.

1:12:18 > 1:12:21- If it needs more seasoning, just add more.- Yup.

1:12:21 > 1:12:24- Put that pan over for you. - Thank you. This is great.

1:12:24 > 1:12:26You don't need any sausage casing,

1:12:26 > 1:12:29so you just mix together like that,

1:12:29 > 1:12:31just takes the tiniest bit on that pan.

1:12:31 > 1:12:33Michel, there you go.

1:12:33 > 1:12:36- You can take them back to your restaurant.- Thank you!

1:12:38 > 1:12:42There we go. Even their shapes are most beautiful, aren't they?

1:12:42 > 1:12:44Lovely.

1:12:44 > 1:12:48- In the Caribbean they refer to all potatoes as Irish potatoes.- Do they?

1:12:48 > 1:12:50- I'm not surprised.- Yeah, because they're the only potatoes.

1:12:50 > 1:12:54- I'm really sorry about that. We're having a little...- No, fire away!

1:12:54 > 1:12:58- Shape the sausages, I suppose, like that.- OK. Little ones.

1:12:58 > 1:13:00Yeah, they could be little round patties.

1:13:00 > 1:13:03Great for kids, to make your own sausages.

1:13:03 > 1:13:05Exactly, they like shaping them.

1:13:05 > 1:13:06And the good thing about these

1:13:06 > 1:13:08is that you instantly know they're pure,

1:13:08 > 1:13:10- they haven't got any muck in there. - Absolutely.

1:13:10 > 1:13:12And this is the scary thing with sausages.

1:13:12 > 1:13:14Don't roll them too long, they'll be cooked!

1:13:14 > 1:13:16- LAUGHTER - Sorry, Chef!

1:13:16 > 1:13:19- Roll it quick!- I'm doing it quicker, Chef!

1:13:22 > 1:13:26- Is it bringing you back, James? - Bringing me back to...

1:13:26 > 1:13:29The defining moment of my career came about last March.

1:13:29 > 1:13:32We were in Dubai, eight chefs from around the world went over

1:13:32 > 1:13:35and took a restaurant over each. Michel was one.

1:13:35 > 1:13:37After we'd finished cooking one night,

1:13:37 > 1:13:40he put his hand on my shoulder and said, "Steak tartare".

1:13:40 > 1:13:42This look of horror went across my face,

1:13:42 > 1:13:43thinking he expected me to make it.

1:13:43 > 1:13:47Luckily we got this minion to do it, and it was one of the...

1:13:47 > 1:13:49- It was good. - One of the best nights of my life.

1:13:49 > 1:13:53Sat there talking about food while eating steak tartare and chips.

1:13:53 > 1:13:55- Nice!- Now we're having sausages and mash. Life's getting better.

1:13:55 > 1:13:58After cooking, it was wonderful, wasn't it?

1:13:58 > 1:13:59It was absolutely superb.

1:13:59 > 1:14:02- Back to life.- One of the defining moments of my career.

1:14:02 > 1:14:05- There you go. Right.- Where does your meat come from, in Dubai?

1:14:05 > 1:14:06Ah. Well, most of them, Scottish.

1:14:06 > 1:14:08I'm going to put the potatoes in...

1:14:08 > 1:14:10- The potatoes, yep. - I boiled them in the skins.

1:14:10 > 1:14:15Basically because Irish potatoes, most of them, are so floury,

1:14:15 > 1:14:18they will fall apart in the saucepan if you peel them first.

1:14:18 > 1:14:22You keep much more goodness if you boil them with the skins

1:14:22 > 1:14:25and then peel them afterwards. So...

1:14:25 > 1:14:28So we don't add any oil to this?

1:14:28 > 1:14:30- No, you don't have to. - The pork's nice and fatty.

1:14:30 > 1:14:33- A bit will come out to the potatoes. - We need that,

1:14:33 > 1:14:36to keep the sausages nice and moist. People think you need to make it

1:14:36 > 1:14:39with pork that's bred to do the 100m hurdles - I always think that pork,

1:14:39 > 1:14:43- you know, the pig should be sat there eating, that's what it's bred to do.- Exactly.

1:14:43 > 1:14:47Just have them less often if you're worried about the fat. Enjoy them.

1:14:47 > 1:14:49So turn these over and then just pop them in the oven?

1:14:49 > 1:14:52Yeah, perfect. You could cook them all the way through here,

1:14:52 > 1:14:55- but throwing them into the oven is perfect.- OK, I'll pop those in.

1:14:55 > 1:14:57Right, so that's going in the oven.

1:14:57 > 1:15:00OK. I'm just mashing the potatoes here with some butter,

1:15:00 > 1:15:02salt and pepper, and I'm going to add in some hot milk,

1:15:02 > 1:15:06- because cold milk would just make them a bit gluey.- That's very hot.

1:15:06 > 1:15:09And then fold the cabbage... Great, the sausages are cooked.

1:15:09 > 1:15:12- Want me to fold that?- Yeah.

1:15:12 > 1:15:15I love the steam coming out of the potatoes, look at that.

1:15:15 > 1:15:17You can smell it, can't you?

1:15:17 > 1:15:21- Ahhh!- You haven't tasted it yet! - LAUGHTER

1:15:21 > 1:15:24- Throw that in?- Fantastic. - Look at that cabbage now.

1:15:24 > 1:15:26- Oh!- Fold it in. And colcannon should be a bit sloppy,

1:15:26 > 1:15:28it shouldn't be kind of...

1:15:28 > 1:15:30You shouldn't be able to make a huge tower out of it.

1:15:30 > 1:15:33- Bit of leftover parsley, fantastic. - Are you nervous cooking for him?

1:15:33 > 1:15:36No, not at all(!)

1:15:36 > 1:15:39In England we ended up calling it bubble and squeak, didn't we?

1:15:39 > 1:15:42Exactly. This is like bubble and squeak.

1:15:42 > 1:15:46So we've got our sausages... You can't beat pork and apple sauce.

1:15:46 > 1:15:48Just a classic combination.

1:15:48 > 1:15:51And you do need, of course, with colcannon,

1:15:51 > 1:15:54a nice little bit of butter melting in the centre.

1:15:56 > 1:15:58Just like that.

1:15:58 > 1:16:00I'll leave you that, that's just slightly mashed.

1:16:00 > 1:16:04Great. The apples are just cooked, you can mash them down with a spoon.

1:16:04 > 1:16:08- And there's sugar...- The butter just on the top, so it melts.

1:16:08 > 1:16:11You choose a good guest!

1:16:11 > 1:16:12I tell you what!

1:16:12 > 1:16:16- I can't wait of tasting that dish. - Rachel, remind us what that is?

1:16:16 > 1:16:19So we've got Irish pork sausages with colcannon and apple sauce.

1:16:19 > 1:16:22- And don't forget that little bit of butter on the top.- Absolutely.

1:16:27 > 1:16:30- Sorry, I probably didn't make any sense!- Come on over here.

1:16:30 > 1:16:32The true test is in the eating.

1:16:32 > 1:16:36- Janet, you get to have first go. - Wow.

1:16:36 > 1:16:39Sorry, Michel, you get third or fourth go!

1:16:39 > 1:16:43I get the pleasure of seeing the lady enjoying her food.

1:16:43 > 1:16:45It's a real pleasure to start with.

1:16:45 > 1:16:46Like that?

1:16:46 > 1:16:48The pork is absolutely wonderful.

1:16:48 > 1:16:51- Taste the mash. - I should have had the apple with it.

1:16:51 > 1:16:55- Mmm!- A great St Patrick's Day food. Perfect, isn't it, really?

1:16:55 > 1:16:58- Simple.- Lovely.- There you go. And you've got time,

1:16:58 > 1:17:01before the rugby starts, to go out...

1:17:01 > 1:17:03Oh, the rugby!

1:17:03 > 1:17:06Definitely be after the rugby this afternoon.

1:17:06 > 1:17:09And does one knock that back with Murphy's and Guinness?

1:17:09 > 1:17:10Absolutely, yeah.

1:17:10 > 1:17:13Just don't put the green dye into it.

1:17:13 > 1:17:15Like they do in America.

1:17:15 > 1:17:17But you could flavour the sausages with anything.

1:17:17 > 1:17:20- Sage...- Often I put coriander and chilli in if I want a change, or...

1:17:20 > 1:17:24- Sage is just...- I'm getting concerned. There's very little left!

1:17:24 > 1:17:26LAUGHTER

1:17:26 > 1:17:28I did put a few more on for us two!

1:17:28 > 1:17:31This is a great food for watching the match, actually.

1:17:31 > 1:17:33This is the true test.

1:17:33 > 1:17:36Beautifully cooked.

1:17:41 > 1:17:44You don't need to wait until St Patrick's Day to make that recipe.

1:17:44 > 1:17:46It's great for any family dinner.

1:17:46 > 1:17:49Now, even though a rich cauliflower soup would be perfect

1:17:49 > 1:17:52for a meal to warm you up this winter,

1:17:52 > 1:17:54actor David Haig isn't really a fan.

1:17:54 > 1:17:55He'd much rather tuck into a plate of venison.

1:17:55 > 1:17:58So when it came to facing his food heaven or food hell,

1:17:58 > 1:18:00which one did he get? Let's find out.

1:18:00 > 1:18:02Everybody here has made their minds up.

1:18:02 > 1:18:05Food heaven, of course, would be a lovely loin of venison,

1:18:05 > 1:18:08which could be pepper-crusted a little bit, pan-fried.

1:18:08 > 1:18:11And slightly smoked to start off with.

1:18:11 > 1:18:14- We're going to serve that with a little beetroot...- Which I love.

1:18:14 > 1:18:17- ..a touch of creme fraiche. That's the idea!- Well, quite!

1:18:17 > 1:18:19Juniper berry, nice little sauce as well.

1:18:19 > 1:18:22Alternatively, food hell. A pile of things that you don't like -

1:18:22 > 1:18:26apples, cauliflower - cauliflower soup - gnocchi as well.

1:18:26 > 1:18:29Three different types of apples - apple puree,

1:18:29 > 1:18:32- apple crisp. - It looks depressing, doesn't it?

1:18:32 > 1:18:34- What, these two?- No, no.

1:18:34 > 1:18:36ALL TALK AT ONCE

1:18:36 > 1:18:38I dunno.

1:18:38 > 1:18:39What do you think these lot have decided?

1:18:39 > 1:18:42- It's 2-1 to everybody at home. - I hope and pray

1:18:42 > 1:18:46that you will be sensible, guys, and go for venison.

1:18:46 > 1:18:49- They all have.- They have?- Yes! - 6-1!- Magnificent!

1:18:49 > 1:18:50Easy. Whitewash.

1:18:50 > 1:18:53So what we're going to do first of all is talk about our venison.

1:18:53 > 1:18:56I'm going to get this slightly smoked to start off with.

1:18:56 > 1:18:59So the guys are going to prepare our tarte tatin,

1:18:59 > 1:19:02so while we're doing that I'll reduce our wine down

1:19:02 > 1:19:04for our sauce. Just normal red wine,

1:19:04 > 1:19:07we're just going to reduce down by half.

1:19:07 > 1:19:09I want you to slice the beetroot nice and thin.

1:19:09 > 1:19:12Tarte tatin is traditionally done with apples.

1:19:12 > 1:19:14Nice and thin. That's it.

1:19:14 > 1:19:16Nice like that.

1:19:16 > 1:19:17We've got our puff pastry here.

1:19:17 > 1:19:20- This is bought-in beetroot, don't even need to cook it.- Right.

1:19:20 > 1:19:24Buy it already bought in like that. Puff pastry, you can buy it.

1:19:24 > 1:19:26But the smoked...

1:19:26 > 1:19:29This smoked venison, what you do, you just put the venison

1:19:29 > 1:19:31- in the bowl... - BANGING

1:19:31 > 1:19:33..and what I'm going to do is then

1:19:33 > 1:19:35take this thing, this was a little gift at Christmas...

1:19:35 > 1:19:38- He's trying to put you off. - I know he is.

1:19:38 > 1:19:41- It's completely unnecessary.- I know!

1:19:41 > 1:19:43- LAUGHTER - Don't worry, I'll get him back.

1:19:43 > 1:19:45That's a very cool machine, what is it?

1:19:45 > 1:19:49This is a smoking gun, and sometimes I wish it was a real one.

1:19:49 > 1:19:51LAUGHTER

1:19:51 > 1:19:53Over here, you've got this...

1:19:53 > 1:19:55You put the apple chips in it,

1:19:55 > 1:19:57- and you see, look...- Yeah.

1:19:57 > 1:20:01- It's coming out of here.- That looks like something else happening.

1:20:01 > 1:20:05No, it's literally, it's smoking - producing quite a bit of smoke!

1:20:05 > 1:20:08Then you place the smoking gun in the Clingfilm like that...

1:20:08 > 1:20:10That is genius, isn't it?

1:20:10 > 1:20:13- Fantastic.- You can get these on the internet as well.

1:20:13 > 1:20:16Nice and simple, but anybody who loves cooking,

1:20:16 > 1:20:19or wants to experiment with different food...yeah.

1:20:19 > 1:20:22I think my wife would like one of those.

1:20:22 > 1:20:24It's not bad for you, smoking, is it?

1:20:24 > 1:20:25Look at that.

1:20:25 > 1:20:28Literally that's the smoke coming out. And you get apple chips,

1:20:28 > 1:20:29all manner of stuff.

1:20:29 > 1:20:31Nice and simple. Leave that to one side.

1:20:31 > 1:20:34- And this wine is still sort of evaporating?- Yep, reducing down.

1:20:34 > 1:20:36Almost down to nothing,

1:20:36 > 1:20:39- because at that point we'll put in our stock here.- Yeah.

1:20:39 > 1:20:41Do you want me to move away?

1:20:41 > 1:20:43No, it's all right. Over here I'll get my tarte tatin on as well.

1:20:43 > 1:20:46Usually done with apple, but the same...

1:20:46 > 1:20:49BANGING Here we go!

1:20:49 > 1:20:53Can you put the juniper berries in the sauce, please?

1:20:53 > 1:20:55Utterly destructive.

1:20:55 > 1:20:57Childish behaviour!

1:20:59 > 1:21:03So this has been... This has been smoking for quite a bit.

1:21:03 > 1:21:05- Oh, wonderful, yeah.- There you go.

1:21:05 > 1:21:07So you've got this light smoky sort of flavour,

1:21:07 > 1:21:10it's great with duck as well as with chicken, this.

1:21:10 > 1:21:13But a light smoke, there you go. Plenty of black pepper,

1:21:13 > 1:21:15crushed black pepper, with venison.

1:21:15 > 1:21:18Is that thin enough for you, or do you want it more wafer-thin?

1:21:18 > 1:21:20Er...yeah, that'll do.

1:21:20 > 1:21:22No, a little bit thinner, actually.

1:21:22 > 1:21:24- LAUGHTER - Hurry up!

1:21:24 > 1:21:26So the sugar for the tarte tatin is on here.

1:21:26 > 1:21:29We then take our venison and pan-fry it.

1:21:29 > 1:21:32This only takes about eight minutes to cook, like a loin of lamb.

1:21:32 > 1:21:35And the sugar's got nothing else in it? I'm an innocent here,

1:21:35 > 1:21:40- I'm just asking naive questions. - Nothing else at all.

1:21:40 > 1:21:42It's just basically going to be...

1:21:42 > 1:21:45Yeah. It's just the sugar, that's all.

1:21:45 > 1:21:49And this is traditionally done with apples named after...?

1:21:49 > 1:21:53- The Tatin sisters? - Yeah, which made an apple tart

1:21:53 > 1:21:55and it flipped over, they lifted it up

1:21:55 > 1:21:58and served it. That's where tarte tatin comes from.

1:21:58 > 1:22:01And that's why the famous tarte tatin, obviously done with apples,

1:22:01 > 1:22:04but since then chefs have experimented with pears,

1:22:04 > 1:22:06but this is a savoury one. It's exactly the same -

1:22:06 > 1:22:08sugar, butter, puff pastry -

1:22:08 > 1:22:11but the difference is you're using beetroot, or parsnips.

1:22:11 > 1:22:15I've seen it done with chicory, shallots, different stuff like that,

1:22:15 > 1:22:18which is what you want. So, the venison cooking away nicely.

1:22:19 > 1:22:23- Beetroot I came to really late in life.- Still not thin enough?!

1:22:23 > 1:22:26No, that's fine! Beetroot's great, but when you're cooking it...

1:22:26 > 1:22:29You can tell us how you cook it, you've got it in the garden.

1:22:29 > 1:22:31- Steam it.- Steam it?

1:22:31 > 1:22:33Steam it. Yeah, don't boil it, steam it if you can.

1:22:33 > 1:22:35Or roast it in the oven in foil.

1:22:35 > 1:22:38- Yeah.- Otherwise you lose all the colour.

1:22:38 > 1:22:39Right, that's that.

1:22:39 > 1:22:42Add a little bit of butter just to colour it up nicely.

1:22:42 > 1:22:46- I like beetroot soup. - Juniper berries go in our sauce.

1:22:46 > 1:22:49And then all we do with that venison is flip this over.

1:22:49 > 1:22:52It's quite lean, so we don't want to be overcooking this.

1:22:52 > 1:22:54- No.- Otherwise it's going to go tough.

1:22:54 > 1:22:57- So...- What mustn't you do, James?

1:22:57 > 1:22:58- Don't overcook it.- OK.

1:23:01 > 1:23:03That goes in the oven, like that.

1:23:03 > 1:23:05Sauce is reducing down. Right.

1:23:05 > 1:23:07Little thing on...

1:23:07 > 1:23:09That's too thin now.

1:23:09 > 1:23:11You said it was fine a minute ago!

1:23:11 > 1:23:13It's too thin.

1:23:13 > 1:23:16- Too thin there.- Do you want me to roll it over?- Yeah.

1:23:16 > 1:23:18- Just want to give me something to do.- Exactly.

1:23:18 > 1:23:20Right, sugar.

1:23:20 > 1:23:24- Yeah.- After you do this in the same pan as you're going to cook it,

1:23:24 > 1:23:27but if you're doing lots of these, dinner party,

1:23:27 > 1:23:29Yorkshire pudding tins. But you'd know that,

1:23:29 > 1:23:32- cos your wife's a serious cook. - She's a very serious cook.

1:23:32 > 1:23:35- Very serious cook. MasterChef finalist.- She was!

1:23:35 > 1:23:38In 2000, in Loyd Grossman's last year.

1:23:38 > 1:23:43- Loyd Grossman.- Yeah, how about that? - How ABOUT that?

1:23:43 > 1:23:45So I'm one of the few actors in the country

1:23:45 > 1:23:47who can't do an impersonation of Loyd Grossman.

1:23:47 > 1:23:49LAUGHTER

1:23:49 > 1:23:52What was that round of applause for? That was pathetic.

1:23:52 > 1:23:54- It was for my wife! - I know, but two people!

1:23:54 > 1:23:57Cooking doesn't get any tougher than this!

1:23:57 > 1:23:59Oh, wrong show, sorry.

1:23:59 > 1:24:02- Right, we've added a little bit of butter in there.- Yeah.

1:24:02 > 1:24:06And we heat this up. The butter is really important in tarte tatin.

1:24:06 > 1:24:10Because if you don't put the butter in, you'll end up with literally

1:24:10 > 1:24:13a lump of caramel in the bottom of your oven.

1:24:13 > 1:24:16So...hot, hot, hot, like that.

1:24:16 > 1:24:18And then you take the beetroot...

1:24:18 > 1:24:21Can you split that up? Thank you. ..and place that around.

1:24:21 > 1:24:24So the idea being, whether you're doing a large one or a small one,

1:24:24 > 1:24:27you want to keep a little edge to the dish as well.

1:24:27 > 1:24:29This pan is hot and it's burning my fingers.

1:24:29 > 1:24:32That's all right. Suffer! Suffer for your art!

1:24:32 > 1:24:34Can I let go yet?

1:24:34 > 1:24:35No, no. No, it's fine.

1:24:35 > 1:24:37There you go.

1:24:37 > 1:24:40- It's not hot at all! - Have you got my puff pastry?

1:24:40 > 1:24:43- Can you cut a disc out, please? - Sure.- Thank you.

1:24:43 > 1:24:45That's the sauce done. So that's reduced down,

1:24:45 > 1:24:47pass that through a sieve.

1:24:47 > 1:24:51There you go. Take that off the heat.

1:24:51 > 1:24:54There you go. Need a little bit of water. Got any water?

1:24:54 > 1:24:56Water, water, water, water, water.

1:24:59 > 1:25:03- There we go, little bit of water. - It's smelling very good already.

1:25:03 > 1:25:05Touch of water.

1:25:05 > 1:25:07There you go.

1:25:07 > 1:25:10Right, that's that. Then you take your...

1:25:10 > 1:25:13tarte tatin, like this.

1:25:14 > 1:25:18And I then dock it with a knife,

1:25:18 > 1:25:21- and this sits...- Oh, brilliant. - ..inside here.

1:25:21 > 1:25:24- He's good, isn't he? - Yeah, he's a pro!

1:25:24 > 1:25:27- Now, the secret of it is... - Hey, I'm in the middle!

1:25:27 > 1:25:29- ..unlike normal puff pastry... - Get me out!

1:25:29 > 1:25:32Unlike normal puff pastry, you don't want it to puff up too much,

1:25:32 > 1:25:33so you put these air holes in.

1:25:33 > 1:25:35Otherwise the pastry is soggy underneath.

1:25:35 > 1:25:37You can make this in advance,

1:25:37 > 1:25:40you can put it in the fridge and leave it, or alternatively,

1:25:40 > 1:25:42bake it straight in the oven like that.

1:25:42 > 1:25:45These ones, literally only about 15, 20 minutes.

1:25:45 > 1:25:48- There we go. Put a bit more water in there.- Yeah, just a touch.

1:25:50 > 1:25:52Thank you, Cheffy.

1:25:52 > 1:25:56- There you go.- That's better. - And just put it on the stove.

1:25:56 > 1:25:58Put it on the stove after it comes out of the oven,

1:25:58 > 1:26:02and then hopefully...if we drain off a little bit of this...

1:26:02 > 1:26:03Yeah.

1:26:03 > 1:26:05..then it should be able to flip out.

1:26:08 > 1:26:10Brilliant!

1:26:10 > 1:26:11That is just great.

1:26:11 > 1:26:13There you go.

1:26:13 > 1:26:15I'd get 9/10 if that was at college.

1:26:15 > 1:26:17But we lift that off.

1:26:17 > 1:26:20The secret is, all the filling is cooked as well.

1:26:20 > 1:26:21That's what you want.

1:26:21 > 1:26:23The venison's been in there.

1:26:23 > 1:26:27- I've left it to rest, got one here. - Do you want me to do that?

1:26:27 > 1:26:29This is clever.

1:26:31 > 1:26:34The venison we've got is nice and pink in the middle.

1:26:34 > 1:26:37There you go, pink in the middle.

1:26:37 > 1:26:39Thank God it was heaven, not hell.

1:26:39 > 1:26:41LAUGHTER

1:26:41 > 1:26:43Looks delicious, doesn't it?

1:26:43 > 1:26:45And the idea being with that, you've got the sauce,

1:26:45 > 1:26:50- which is this reduction. - Oh, look at that.- Yeah.

1:26:50 > 1:26:55- Sauces are everything, aren't they? - I think they make so much of it.

1:26:55 > 1:26:57- And then this creme fraiche. - The dense flavour you can get.

1:26:57 > 1:27:00That stock is just red wine.

1:27:00 > 1:27:04- And the creme fraiche will melt into it as well.- Beautiful.

1:27:04 > 1:27:07- Beetroot tarte to start.- Knife and fork here?- Dive into that one.

1:27:07 > 1:27:12Do you want to bring over the glasses? Guys?

1:27:12 > 1:27:15- Hopefully you get to dive into that. - That is beautiful.- Delicious.

1:27:15 > 1:27:17- Happy with that? - Congratulations, yeah.

1:27:17 > 1:27:21With a little help from these lot - only a little help!

1:27:21 > 1:27:23- Quality help.- But the idea... - Thanks for the vote.

1:27:23 > 1:27:27- Those little touches are important. - The idea with that tarte tatin,

1:27:27 > 1:27:32it's a great dinner party dish, but you can mix and match flavours.

1:27:32 > 1:27:35- It doesn't have to go with venison - goes great with duck.- Thank you.

1:27:35 > 1:27:37You get to dive into that as well.

1:27:37 > 1:27:39Have some vino.

1:27:39 > 1:27:43Dive in. Now, I've used haunch, but other types you could use?

1:27:43 > 1:27:47Well, it's got to be loin, bit of fillet, definitely.

1:27:47 > 1:27:49If you're going to buy it,

1:27:49 > 1:27:52that sort of farm venison is particularly good.

1:27:52 > 1:27:55I've got one of these. This is my second glass of wine.

1:27:55 > 1:27:57- I'll give you the bottle, there you go!- Who wants one?

1:27:57 > 1:28:00- Like I said... - LAUGHTER

1:28:00 > 1:28:01It's hot!

1:28:01 > 1:28:04That's the sugar. Just be very, very careful,

1:28:04 > 1:28:07especially when you're doing a pastry one, straight out the oven,

1:28:07 > 1:28:10you must leave it for five minutes to allow it to settle

1:28:10 > 1:28:13before you turn it out. Also when you're doing a larger one,

1:28:13 > 1:28:15be particularly careful when you turn it out,

1:28:15 > 1:28:18otherwise it can burn. That caramel is extremely hot.

1:28:22 > 1:28:24I'm glad you liked it, David.

1:28:24 > 1:28:27I'm afraid that's all we've got time for on today's Best Bites.

1:28:27 > 1:28:30If you'd like to try cooking any of the fantastic food you've seen,

1:28:30 > 1:28:33you can find all the recipes on our website,

1:28:33 > 1:28:36bbc.co.uk/recipes

1:28:36 > 1:28:38There are plenty of delicious dishes for you to choose from.

1:28:38 > 1:28:43Have a great rest of the weekend and I'll see you very soon. Bye for now.