0:00:02 > 0:00:04Good morning. Get ready for some of the tastiest food on telly.
0:00:04 > 0:00:06This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:27Welcome to the show,
0:00:27 > 0:00:30we've been searching the Saturday Kitchen archives
0:00:30 > 0:00:33to find some of the best chefs around to cook for you this morning.
0:00:33 > 0:00:36And we're joined by some very hungry celebrities too.
0:00:36 > 0:00:39Tristan Welch bakes bacon in a paper bag.
0:00:39 > 0:00:40Yes, you heard it right.
0:00:40 > 0:00:43And he serves his rustic masterpiece with carrots
0:00:43 > 0:00:45and creamed baby onions.
0:00:45 > 0:00:48And the master of Italian cookery, Francesco Mazzei,
0:00:48 > 0:00:50gets creative with pasta.
0:00:50 > 0:00:52He makes cavatelli pasta from scratch
0:00:52 > 0:00:54with a little help from yours truly
0:00:54 > 0:00:55and serves it with broccoli,
0:00:55 > 0:00:59chilli and a dried grey mullet roe called bottarga.
0:00:59 > 0:01:02The incredible Marcus Wareing makes what is probably the best
0:01:02 > 0:01:04mushroom soup in the world.
0:01:04 > 0:01:06He makes his soup from field mushrooms
0:01:06 > 0:01:08and serves it with a crispy red mullet,
0:01:08 > 0:01:10shallots and a herb creme fraiche.
0:01:10 > 0:01:14And TV presenter Chris Hollins faced his Food Heaven or Food Hell -
0:01:14 > 0:01:16would he get his Food Heaven, calves' liver,
0:01:16 > 0:01:19with my pan-fried calves' liver with wild mushrooms, Madeira sauce
0:01:19 > 0:01:23and skinny fries, or would he get his dreaded Food Hell, curly kale
0:01:23 > 0:01:26with a kale and ricotta tortellini with pan-fried turbot,
0:01:26 > 0:01:29wilted curly kale and beurre noisette sauce?
0:01:29 > 0:01:32Find out what he gets to eat at the end of today's show.
0:01:32 > 0:01:35But first up, Ben Tish joined us in the kitchen
0:01:35 > 0:01:37with a fantastic Yorkshire-sized portion of tapas.
0:01:37 > 0:01:40- Great to have you on the show, Ben. - Thanks, James.
0:01:40 > 0:01:42- Thank you for coming on. - Pleasure to be here.
0:01:42 > 0:01:44Now, you're influenced heavily - we mentioned the Italian,
0:01:44 > 0:01:49- but the Spanish theme, particularly this dish.- Yeah. Absolutely, yeah.
0:01:49 > 0:01:54So, it's hake with clams, spicy chorizo and Arbequina olive oil mash.
0:01:54 > 0:01:56- Sounds good to me. - Yeah, so it's a take on a Spanish -
0:01:56 > 0:01:59it's refined a little bit with the addition of the mash.
0:01:59 > 0:02:01Right, so tell us about this hake, then.
0:02:01 > 0:02:03You want to get that on to start off with, I know you do.
0:02:03 > 0:02:08Yeah, absolutely. So, hake, used loads in Spain and France.
0:02:08 > 0:02:10As we spoke to Daniel about earlier.
0:02:10 > 0:02:13- Yeah, super fish. - Yeah, really good.- Really good.
0:02:13 > 0:02:14Cooking it on the bone,
0:02:14 > 0:02:17- it's a really good way to cook hake, or any fish, for that matter.- Yeah.
0:02:17 > 0:02:19Love cooking fish on the bone.
0:02:19 > 0:02:21Particularly with hake - it's quite delicate, innit, really?
0:02:21 > 0:02:23Can fall apart if you overcook it.
0:02:23 > 0:02:26Exactly, but the bone kind of helps that, helps keep it all together.
0:02:26 > 0:02:28But does add that flavour in there as well.
0:02:28 > 0:02:31So, I've got a nice hot pan, and olive oil in there,
0:02:31 > 0:02:32and just added the hake into there.
0:02:32 > 0:02:35Now, this is cut of meat that you normally find on salmon, it's called
0:02:35 > 0:02:38a darne, this one, cut straight through the centre of the fish.
0:02:38 > 0:02:39Yeah, a darne or a steak,
0:02:39 > 0:02:41as probably a lot of people would know that.
0:02:41 > 0:02:43Just, like, going in there - thanks, James.
0:02:43 > 0:02:46And just going to get my clams in there now, as well.
0:02:46 > 0:02:47- There we go.- Yeah.
0:02:47 > 0:02:49Cooking away in there. Get rid of that, wash the hands.
0:02:49 > 0:02:52In there you've just got a little bit of olive oil. Just a touch.
0:02:52 > 0:02:54Just a little bit of olive oil in there, that's it.
0:02:54 > 0:02:57Just want to get that going, want a nice kind of caramelisation on that.
0:02:57 > 0:03:00Now, we've mentioned that the French like it as well,
0:03:00 > 0:03:02but was one of the first dishes I learnt to cook in France,
0:03:02 > 0:03:06- was the hake with the beurre blanc sauce.- Yeah, that's correct.
0:03:06 > 0:03:09And when we went to France, you and I,
0:03:09 > 0:03:13some massive ones on the market in Brittany. Fabulous fish.
0:03:13 > 0:03:16- Again, inexpensive.- Tasty...
0:03:16 > 0:03:18In Italy they kind of use it a lot as well,
0:03:18 > 0:03:21we have an Italian influence at our restaurants,
0:03:21 > 0:03:23so, you use quite a lot in Italy as well.
0:03:23 > 0:03:25It just seems, in the UK, that we just kind of don't get it...
0:03:25 > 0:03:28It's the name, you see the name in the UK,
0:03:28 > 0:03:31people don't like the name or the look of the fish, they won't eat it.
0:03:31 > 0:03:33- It's always the cod and the haddock that I think you see...- Yeah.
0:03:33 > 0:03:36Crazy, innit, really, when you think - there's
0:03:36 > 0:03:39so many great other fish out there. Particularly this one.
0:03:39 > 0:03:41James, you're peeling some chorizo for me.
0:03:41 > 0:03:45We've got some cooking chorizo here, and this is spicy cooking chorizo.
0:03:45 > 0:03:48It's different to the cured chorizo - it needs to be cooked.
0:03:48 > 0:03:50It's great when you're cooking - er,
0:03:50 > 0:03:54when you cook it down, it releases its paprika oil.
0:03:54 > 0:03:56Well, the word "picante" is what you're looking for in...
0:03:56 > 0:03:58Picante, exactly. Which is the spice one.
0:03:58 > 0:04:00You get dulce, which is the sweet one,
0:04:00 > 0:04:03- and picante, which is the spicy one. - Yeah.- So...
0:04:03 > 0:04:06Got the clams, they're going nicely, there. Turn the hake again.
0:04:06 > 0:04:09And I'll grab some of that chorizo, James, if I may.
0:04:09 > 0:04:10Now, the difference, like I said,
0:04:10 > 0:04:13- the cooking one, you can easily tell the difference.- Yeah...
0:04:13 > 0:04:16- One's like a sausage, the other one's firm.- Yeah.
0:04:16 > 0:04:19Yeah, exactly that. I mean, you CAN cook with the fully cured one...
0:04:19 > 0:04:22- Yeah.- And it also releases a bit of oil, but this is much better.
0:04:22 > 0:04:23- Kind of what it's about.- Yeah.
0:04:23 > 0:04:26So, I just want to get that sweating away, there,
0:04:26 > 0:04:29and it'll start to release all its oil on there. That's really good.
0:04:29 > 0:04:31Now, I mentioned the fact that you're a big fish fan
0:04:31 > 0:04:33with your sea bass. Hake? Tried that?
0:04:33 > 0:04:34You know, I'm just trying to think,
0:04:34 > 0:04:37what family of fish is hake from, or what - give me some...
0:04:37 > 0:04:40I would've thought it's probably cod or haddock.
0:04:40 > 0:04:42It's called colin in French, and...
0:04:42 > 0:04:45- It's in the cod family, yeah. - Cod, cod...
0:04:45 > 0:04:49So, if you could peel that potato for me, James,
0:04:49 > 0:04:52- and we're going to get that on. - Right.
0:04:52 > 0:04:55Just going to turn that again. We've got a nice colour on that now.
0:04:55 > 0:04:56So that's good.
0:04:56 > 0:04:57And then, here,
0:04:57 > 0:05:01I've got some white wine that I'm just going to add into there.
0:05:03 > 0:05:06- Now, tell us about these restaurants, then.- And some sherry.
0:05:06 > 0:05:09You first of all came to London when?
0:05:09 > 0:05:13- I came to London, ooh, about 14, 15 years ago.- Right.
0:05:13 > 0:05:16- Started working - um, first job was at the Ritz.- Yeah.
0:05:16 > 0:05:19Classic place, did that for a year.
0:05:19 > 0:05:24And then ended up working with Jason Atherton at various restaurants.
0:05:24 > 0:05:26Um - sorry, James, just interrupt, there.
0:05:26 > 0:05:28- So, I'm just steaming that away, there...- Yeah.
0:05:28 > 0:05:30..and that's going to finish cooking the fish through.
0:05:30 > 0:05:32- Yeah.- Get the potatoes on, there.
0:05:32 > 0:05:36So, yeah, worked at an Italian restaurant called Al Duca,
0:05:36 > 0:05:41which was where I kind of got more into, like,
0:05:41 > 0:05:43the rustic style of things.
0:05:43 > 0:05:46- I'll do that.- OK, cool. - You do that one.- OK, thanks.
0:05:46 > 0:05:49And then, yeah, I had a little detour into Scotland,
0:05:49 > 0:05:51where I worked at a country house hotel up there,
0:05:51 > 0:05:55and I got really in touch with produce and things like that,
0:05:55 > 0:05:56and moved back to London...
0:05:56 > 0:05:59- Big mix and match, then, really. - Mix and match, exactly.
0:05:59 > 0:06:02And then started at Salt Yard.
0:06:02 > 0:06:04And it's just gone from there, really got into Spanish cooking.
0:06:04 > 0:06:08Talking about Spanish cooking, these are modern tapas restaurants,
0:06:08 > 0:06:09but they're all different, are they?
0:06:09 > 0:06:11Or they're all roughly different.
0:06:11 > 0:06:14No, there's a theme running through them, you know,
0:06:14 > 0:06:17we specialise in charcuterie cheese,
0:06:17 > 0:06:19Spain and Italy as well, not just Spanish.
0:06:19 > 0:06:22And, yeah - kind of tapas, but with a modern twist on them.
0:06:22 > 0:06:25Particularly the iberico, innit, that's what you use quite a bit?
0:06:25 > 0:06:28At Opera Tavern restaurant in Covent Garden, which we opened
0:06:28 > 0:06:31a year ago, we've kind of we've kind of become famous for fresh
0:06:31 > 0:06:32- iberico meat, so...- Yeah.
0:06:32 > 0:06:35Everybody probably knows the ham that's carved in Spanish
0:06:35 > 0:06:38- restaurants, the jamon iberico... - Pata negra, it's called.
0:06:38 > 0:06:40Pata negra, yeah.
0:06:40 > 0:06:42But the fresh meat is delicious as well,
0:06:42 > 0:06:45and it can be cooked rather like beef.
0:06:45 > 0:06:46You can cook it medium rare.
0:06:46 > 0:06:49So, we do things like tartares and carpaccios, we do a burger.
0:06:49 > 0:06:51It's quite unusual with pork, like that.
0:06:51 > 0:06:53When you talk about pork and medium rare, people are a bit...
0:06:53 > 0:06:56Yeah, they're a bit funny. And, you know, because of the breeding,
0:06:56 > 0:06:58- because of the diet... - And the way they're fed.
0:06:58 > 0:07:00..and the welfare, exactly that.
0:07:00 > 0:07:03It's actually the cousin of the one in the Pyrenees, the French -
0:07:03 > 0:07:06- noir de Bigorre, it's the cousin... - Yeah, exactly that.
0:07:06 > 0:07:08So, and they're wild, you know, there's nothing bad about them.
0:07:08 > 0:07:11- You go and you take on - in the forest, in the mountain.- Yeah.
0:07:11 > 0:07:14They have a diet of acorns, mainly, don't they?
0:07:14 > 0:07:17Yeah, that's exactly what it is. And so the meat kind of reflects that.
0:07:17 > 0:07:20It's fatty - it's a little bit like wagyu beef,
0:07:20 > 0:07:22I don't know if anyone's tried that,
0:07:22 > 0:07:24but it's kind of got that richness going on.
0:07:24 > 0:07:27- Right.- So, just chop in a bit of parsley, so, thanks for that, James.
0:07:27 > 0:07:29So, what do you want in this mash?
0:07:29 > 0:07:33- OK, so, if you just put me that cream in there, please.- Yep.- Thank you.
0:07:33 > 0:07:37- Probably about a third of that butter.- So, salt and pepper in there.
0:07:37 > 0:07:39Salt and pepper in there. I've got the cream and butter,
0:07:39 > 0:07:42and then I'm going to add into the mash some Arbequina olive oil,
0:07:42 > 0:07:47which is a delicious spicy olive from Spain.
0:07:47 > 0:07:50Now, talking about olive oil, you walk about the supermarkets now...
0:07:50 > 0:07:52- Oh, my God!- It used to be Italian, that was it.
0:07:52 > 0:07:55- But now you've got stuff from South Africa...- It's overwhelming.
0:07:55 > 0:07:57But you should treat it like wine,
0:07:57 > 0:08:00- they're all very different. - They're all different,
0:08:00 > 0:08:02and in fact, this Arbequina olive oil that I'm using,
0:08:02 > 0:08:05we use at our restaurants, the table olive oil,
0:08:05 > 0:08:09the bread - and it's the new season olive oil that's come through now,
0:08:09 > 0:08:14so it's a lot stronger than the old season, it's more in-your-face.
0:08:14 > 0:08:17So, it can vary by season as well as by olive oil to olive oil.
0:08:17 > 0:08:21- But the Arbequina, of course, is a type of olive itself.- Yes, yes.
0:08:21 > 0:08:24- And we sell the olives as well, which are delicious...- OK.
0:08:24 > 0:08:27..as a table olive. OK, so that's going nicely, there.
0:08:27 > 0:08:30I'm just going to turn the hake over.
0:08:30 > 0:08:32And this will take quite quickly to cook,
0:08:32 > 0:08:34cos you're cooking this with a lid on, as well.
0:08:34 > 0:08:36Exactly, so, you've got the steam going on there.
0:08:36 > 0:08:39I'm just going to add some parsley into there.
0:08:39 > 0:08:42- That's good.- I mean, you're doing a brasserie dish later,
0:08:42 > 0:08:45but this is kind of like the brasserie dishes in France...
0:08:45 > 0:08:47- Yeah, it would be.- That sort of classic beurre blanc sauce.
0:08:47 > 0:08:51You can even say it's home cooking, because it's kind of a relation, eh?
0:08:51 > 0:08:53You want some lemon in there as well?
0:08:53 > 0:08:56Yes, please, just a squeeze of lemon to sharpen it up.
0:08:56 > 0:08:58And I think...
0:08:58 > 0:09:01- You're about there. - ..we're nearly there. Lovely.
0:09:01 > 0:09:03OK, that looks good, James.
0:09:03 > 0:09:07If you can pop me a spoon of that in the middle, that'd be good.
0:09:07 > 0:09:08Thank you.
0:09:10 > 0:09:12Very nice.
0:09:12 > 0:09:14Just get my...
0:09:15 > 0:09:18..fish slice. So, there's the hake.
0:09:18 > 0:09:20Lovely. Nicely cooked through.
0:09:20 > 0:09:22Do you serve that dish in your restaurant?
0:09:22 > 0:09:24- Er, yeah, we serve... - Probably not as big as that.
0:09:24 > 0:09:25No, not as big as this!
0:09:25 > 0:09:29All the dishes that we serve are tapas dishes.
0:09:29 > 0:09:31That's a Yorkshire tapas, that.
0:09:31 > 0:09:35Yeah. I did it as a nod to you, James. I thought I'd give you...
0:09:35 > 0:09:37- Trust you to say that. - ..a Yorkshire portion.
0:09:37 > 0:09:39But there we go.
0:09:39 > 0:09:42So, you can see all those lovely paprika juices
0:09:42 > 0:09:43have come out of there.
0:09:43 > 0:09:45And you've put the sherry and white wine in this.
0:09:45 > 0:09:48- Sherry and white, yeah. - That was dry sherry in there?
0:09:48 > 0:09:51Dry sherry, yeah, just gives the sauce a nice kind of bite.
0:09:51 > 0:09:53That's really good.
0:09:53 > 0:09:55This is really popular at the restaurant.
0:09:55 > 0:09:58And sherry's on the up as well, actually.
0:09:58 > 0:10:02Sherry's well on the up, we sell loads of sherry now.
0:10:02 > 0:10:03OK, so there you go.
0:10:03 > 0:10:08That is roasted hake on the bone with Arbequina olive oil mash,
0:10:08 > 0:10:10clams and chorizo with a sherry sauce.
0:10:10 > 0:10:11- Thank you very much.- Lovely.
0:10:11 > 0:10:14By a guy with his first time on Saturday Kitchen.
0:10:14 > 0:10:15- Well done.- Thank you.
0:10:15 > 0:10:17THEY CLAP
0:10:18 > 0:10:20That was pathetic, over there.
0:10:20 > 0:10:23- We didn't know...- Just trying... - Yeah, yeah.
0:10:23 > 0:10:27They just want something to eat, there we go. Dive in.
0:10:27 > 0:10:29This looks amazing. Wow.
0:10:29 > 0:10:33- Mm!- Look at that.- Try that for breakfast.- Yeah, get that down you.
0:10:33 > 0:10:34It is, it is delicious.
0:10:34 > 0:10:37And that's what you say, you can use the different types of chorizo,
0:10:37 > 0:10:40but the idea is to use the soft one, really, when you're cooking.
0:10:40 > 0:10:42Yes, most definitely, yeah.
0:10:42 > 0:10:45And then you just get - all the flavour comes out, and, yeah.
0:10:45 > 0:10:48- Yeah?- Fantastic.- You like that? Good.
0:10:48 > 0:10:50I used to be a bit funny about surf and turf, but...
0:10:50 > 0:10:53- Surf and turf?!- Yeah.
0:10:53 > 0:10:55Beef and lobster?
0:10:55 > 0:10:57It's got a little bit of chorizo in the sauce...
0:10:57 > 0:10:59- It's delicious. - But that does really well -
0:10:59 > 0:11:01white fish, in particular, and they do it with cod
0:11:01 > 0:11:04and they do it with all manner of different combinations in Spain.
0:11:04 > 0:11:06- Yeah, yeah, absolutely. Yeah. - Happy with that?
0:11:06 > 0:11:08Very happy. Wow.
0:11:13 > 0:11:15Olive oil mash? You know what I think about that.
0:11:15 > 0:11:18But it really was delicious, even if there wasn't any butter in it.
0:11:18 > 0:11:21Coming up, I'll be showing Spice Girl Emma Bunton
0:11:21 > 0:11:23how to French trim a chicken breast,
0:11:23 > 0:11:27after Rick Stein takes a trip to the Far East.
0:11:27 > 0:11:30Jill, my wife, just can't see my fascination for fishing boats
0:11:30 > 0:11:34and landing fish, but that's me.
0:11:34 > 0:11:36Well, here, most of what they catch is tiny prawns
0:11:36 > 0:11:39and small fish the size of minnows.
0:11:39 > 0:11:43But they eat them either dried or made into that famous fish sauce,
0:11:43 > 0:11:46the Thai fish sauce, that's in virtually every dish.
0:11:48 > 0:11:52I suppose I was expecting to see the baskets of enormous prawns I saw
0:11:52 > 0:11:54when I came here as a young backpacker,
0:11:54 > 0:11:55but you can still get them.
0:11:57 > 0:12:00You've got to have the prawns in Thailand, they're enormous!
0:12:00 > 0:12:02They're about this big, I'm not joking,
0:12:02 > 0:12:04if you pull them out like that.
0:12:04 > 0:12:06And the best way to eat prawns, to me,
0:12:06 > 0:12:10whole prawns in the shell, is on a barbecue.
0:12:10 > 0:12:14So, get yourself a nice charcoal barbecue, put a grid on top of it
0:12:14 > 0:12:18and just brush those prawns with a bit of ordinary oil
0:12:18 > 0:12:21and grill them for about two minutes on the first side,
0:12:21 > 0:12:22and then you turn them over.
0:12:22 > 0:12:26And as you turn them over you see all that lovely blackened shell,
0:12:26 > 0:12:30and that smell of barbecuing seafood, which once smelt,
0:12:30 > 0:12:33once enjoyed, never forgotten.
0:12:33 > 0:12:36When you think of that, you think of cold beers,
0:12:36 > 0:12:40you think of being outdoors and having real fun.
0:12:40 > 0:12:44While they're grilling, make up the simplest of Thai dipping sauces,
0:12:44 > 0:12:46which appears with all the food here.
0:12:46 > 0:12:50You get some fish sauce, you add some lime juice,
0:12:50 > 0:12:53then you chop up red and green bird's eye chillies,
0:12:53 > 0:12:56really small but they're SO hot.
0:12:56 > 0:13:01You mix that all together, you take your prawns off the barbecue,
0:13:01 > 0:13:03you take the shells off in your fingers,
0:13:03 > 0:13:08you take a great lump of delicious, sweet prawn,
0:13:08 > 0:13:13you dunk it into that sauce and you eat it.
0:13:13 > 0:13:16Is there any way better of eating a prawn in this world?
0:13:16 > 0:13:18I don't think so.
0:13:18 > 0:13:21A simple dish like grilled prawns on a barbie.
0:13:21 > 0:13:25And when I think of Thai food, it's always chillies, coriander,
0:13:25 > 0:13:27lemon grass and lime juice.
0:13:27 > 0:13:28But in that market,
0:13:28 > 0:13:33when I saw all the piles of dried, candied and pickled fish,
0:13:33 > 0:13:37it was like the food equivalent of the Thai alphabet.
0:13:37 > 0:13:40Look at all this lot, I mean, what would you do with any of this?
0:13:40 > 0:13:42I bet you just couldn't understand what to do,
0:13:42 > 0:13:43and certainly I couldn't,
0:13:43 > 0:13:45but I'm here, actually, to buy some of these shrimps.
0:13:45 > 0:13:49And I'm just going to ask if I could have half a kilo...
0:13:49 > 0:13:51I can't remember what half a kilo is,
0:13:51 > 0:13:54but this much...I want to buy.
0:13:54 > 0:13:55SHE SPEAKS THAI
0:13:55 > 0:13:57HE CHUCKLES
0:13:58 > 0:14:00Yeah. Yeah, that's it. Yeah.
0:14:00 > 0:14:01One of those.
0:14:01 > 0:14:02Look at these.
0:14:02 > 0:14:06These are like boiled sweets, they're boiled shrimp sweets,
0:14:06 > 0:14:07and they're absolutely delicious.
0:14:07 > 0:14:09I love 'em, I'm getting really addicted to them.
0:14:09 > 0:14:11But I'm not so sure about these, right?
0:14:11 > 0:14:13What do you think that is?
0:14:13 > 0:14:16Do you think it's a sort of squashed, round scallop shell, or what?
0:14:16 > 0:14:19Actually, it's stingray wing, OK?
0:14:19 > 0:14:23It's dried, it's made into this delightful shape,
0:14:23 > 0:14:28again, it's deep-fried, served with boiled rice, nam prig pow.
0:14:28 > 0:14:32I'd better just check the shrimps... Where...? Oh, there they are.
0:14:32 > 0:14:34Thank you very much!
0:14:34 > 0:14:36Oh! Great.
0:14:41 > 0:14:43Cheers, thank you. Thank you.
0:14:44 > 0:14:47Well, I've got this Thai stir fry this morning in the market,
0:14:47 > 0:14:49I must say, I'm really pleased to be out of that market.
0:14:49 > 0:14:52Much as I found it terribly interesting,
0:14:52 > 0:14:57it just got so hot, all of my clothes smell of fish paste and fish,
0:14:57 > 0:14:59you know, general market trading.
0:14:59 > 0:15:02And the girl cooked this, it's so nice,
0:15:02 > 0:15:05and this is by far the most popular dish she did.
0:15:05 > 0:15:08First of all, I pounded some garlic and I left the peel on,
0:15:08 > 0:15:12all the skins on, because I'm not too fussed about that sort of thing.
0:15:12 > 0:15:15Then I got some prawns, and I bought these in the market.
0:15:15 > 0:15:18I've just taken the heads off, cos they've got very, very soft skins,
0:15:18 > 0:15:19and that'll be fine.
0:15:19 > 0:15:21And I had this squid cut up, again, in the market.
0:15:21 > 0:15:23They'll do everything for you!
0:15:23 > 0:15:25So, I just stir that round a little bit.
0:15:25 > 0:15:28Also, I bought some just ordinary mushrooms.
0:15:28 > 0:15:31I asked a Thai what sort of mushrooms they were,
0:15:31 > 0:15:32and he just said "mushrooms",
0:15:32 > 0:15:35so I suppose, you know, you could use button mushrooms.
0:15:35 > 0:15:37They look a bit like straw mushrooms to me,
0:15:37 > 0:15:39and I've cut them up into sort of segments.
0:15:39 > 0:15:41Just turn those over a bit.
0:15:41 > 0:15:44I love these stir fries, there's just no, you know -
0:15:44 > 0:15:46I'm one of those sort of cooks, you know,
0:15:46 > 0:15:48don't need to worry too much, just get on with it.
0:15:48 > 0:15:51Now, I've got some chillies, and these are shredded chillies, OK?
0:15:51 > 0:15:54But they're quite mild ones, so I'll put quite a few in there.
0:15:54 > 0:15:56Just want you to have a look at them.
0:15:56 > 0:15:58You can't really buy them like this in England,
0:15:58 > 0:16:00but they're very close to peppers,
0:16:00 > 0:16:02they don't really look like chillies at all.
0:16:02 > 0:16:04Then I've got the little hot ones, OK?
0:16:04 > 0:16:07And I'll just put quite a lot of those in there.
0:16:07 > 0:16:10And note I don't bother about taking any of the seeds out,
0:16:10 > 0:16:13because this is Thailand, this is hot, OK?
0:16:13 > 0:16:16You don't need to worry about. I don't think so.
0:16:16 > 0:16:18Everybody gets used to chillies.
0:16:18 > 0:16:23I sort of think that the way to tell the heat of chillies
0:16:23 > 0:16:25is a bit like snakes, right?
0:16:25 > 0:16:28The smaller the snake, the hotter the poison, if you see what I mean.
0:16:28 > 0:16:32Now, just turn those over a bit. And now to add the sauces.
0:16:32 > 0:16:36A good slug of ordinary soya sauce, about two tablespoons.
0:16:36 > 0:16:38And then some sweet soya sauce.
0:16:38 > 0:16:41The Indonesians call this ketchup, OK?
0:16:41 > 0:16:45So, a little bit of ketchup in there. And then some oyster sauce.
0:16:45 > 0:16:49Just about a teaspoon or so. Gloopy stuff.
0:16:49 > 0:16:51And finally, some fish sauce.
0:16:51 > 0:16:53OK? That's the Thai fish sauce.
0:16:53 > 0:16:57There we are. Nam pla, it's called.
0:16:57 > 0:16:59Just turn that over for about half a minute,
0:16:59 > 0:17:03and then just add some Thai basil.
0:17:03 > 0:17:06OK? Now, this is holy basil.
0:17:06 > 0:17:10I grow this in my garden in England, and it's really lovely and fragrant.
0:17:10 > 0:17:11You can grow it yourself.
0:17:11 > 0:17:15It's quite hard to buy in England, but get yourself some seeds.
0:17:15 > 0:17:17A really good handful of that.
0:17:17 > 0:17:21Stir that over. We're nearly there. See how easy it is.
0:17:21 > 0:17:23Finally, some pork stock.
0:17:23 > 0:17:25And this was made for me in the market this morning,
0:17:25 > 0:17:28it's pork knuckles, coriander root and garlic.
0:17:28 > 0:17:30A little bit of that, just to add some sauce.
0:17:30 > 0:17:31Turn it over.
0:17:33 > 0:17:35And that is it.
0:17:43 > 0:17:47I love the heat and tropical scents of Thailand,
0:17:47 > 0:17:49but I must say it's great to get back
0:17:49 > 0:17:52to the purity of light and the quietness of Cornwall.
0:17:54 > 0:17:57But I still like to cook Thai food in Cornwall.
0:17:57 > 0:18:01I wonder if they'd like to cook Cornish pasties in Thailand.
0:18:01 > 0:18:03I don't think so, somehow.
0:18:04 > 0:18:06But we're dead lucky in England.
0:18:06 > 0:18:09I mean, you can buy the ingredients for most Thai dishes
0:18:09 > 0:18:11in any supermarket.
0:18:11 > 0:18:12Well, this is a John Dory.
0:18:12 > 0:18:14Pretty impressive looking beast, don't you think?
0:18:14 > 0:18:16Some people say it's ugly.
0:18:16 > 0:18:20I think it just - well, it may look a bit glum, but not ugly.
0:18:20 > 0:18:21Amazingly, a lot of people call it -
0:18:21 > 0:18:24in a lot of countries, it's called the Saint Peter fish,
0:18:24 > 0:18:28and that's supposed to be the thumbprint of Saint Peter.
0:18:28 > 0:18:31In fact, they're actually a round fish -
0:18:31 > 0:18:35look more like a flat fish, but they swim towards their prey like that.
0:18:37 > 0:18:39And they can't be seen.
0:18:39 > 0:18:41God, imagine if that was sort of coming at you,
0:18:41 > 0:18:43you'd know about it pretty...
0:18:43 > 0:18:44Weurgh! OK.
0:18:44 > 0:18:48Anyway, the great thing about John Dory is that they're very firm,
0:18:48 > 0:18:51it makes really good steaks. A good, firm, meaty fish.
0:18:51 > 0:18:53Very dense fish, so you'd really have to cook it
0:18:53 > 0:18:55for quite a long time to get the heat through it.
0:18:55 > 0:18:58And ideal for this dish which I'm now going to cook,
0:18:58 > 0:19:02which we got from Thailand again, from Hua Hin,
0:19:02 > 0:19:07and it's hard fried fish with a red curry sauce.
0:19:07 > 0:19:11First of all, get my pan nice and hot, and while I get that hot,
0:19:11 > 0:19:14I just want to talk about the red curry paste
0:19:14 > 0:19:16I'm going to make the sauce with.
0:19:16 > 0:19:18Now, they're all - red curry pastes, they're all from Thailand,
0:19:18 > 0:19:20and all subtly different.
0:19:20 > 0:19:24In this case, we've got turmeric, we've got cumin,
0:19:24 > 0:19:29we've got coriander, shallots, garlic, a little bit of paprika,
0:19:29 > 0:19:31ginger, red chillies,
0:19:31 > 0:19:35Chalky's favourite fish paste, called belacan, that smells so much,
0:19:35 > 0:19:36and lemon grass.
0:19:36 > 0:19:39So, I've wazzed that all up in a mortar and pestle,
0:19:39 > 0:19:42to produce that lovely red curry paste,
0:19:42 > 0:19:46and I'll just put a little bit of oil in this pan,
0:19:46 > 0:19:48and fry the curry paste hard.
0:19:49 > 0:19:54Just let that fry till quite a lot of the moisture's been driven off.
0:19:54 > 0:20:00And now some coconut milk. About... Just under half a pint, I suppose.
0:20:00 > 0:20:01Stir that around.
0:20:01 > 0:20:05Now, some brown sugar.
0:20:05 > 0:20:10And some fish sauce - couple of tablespoons of fish sauce,
0:20:10 > 0:20:12and just leave that to simmer away gently.
0:20:12 > 0:20:15There's only one more ingredient to add at the end of that,
0:20:15 > 0:20:16fresh lime juice.
0:20:16 > 0:20:19It's much better if you can just put freshly squeezed lime juice
0:20:19 > 0:20:22in a sauce like that, right at the end, it really lifts the flavour.
0:20:22 > 0:20:24Fantastic.
0:20:24 > 0:20:27OK, that's nice and thickened up. I've only got the one burner,
0:20:27 > 0:20:30so I've got to put the wok with the oil on the top there.
0:20:30 > 0:20:32Just take my stands over.
0:20:32 > 0:20:35There we go. And on with the wok.
0:20:35 > 0:20:37I don't know if you've noticed, behind me,
0:20:37 > 0:20:40but it happened in another programme I did before, but...
0:20:40 > 0:20:43Actually, it takes quite a long time doing these sort of things outdoors,
0:20:43 > 0:20:46because what happens is, you get helicopters coming over,
0:20:46 > 0:20:49then you get a little sort of biplane, you know, whizzing across,
0:20:49 > 0:20:52then somebody starts a strimmer in the lawn over there,
0:20:52 > 0:20:54and you have to go and say, "Look, please cut it off,"
0:20:54 > 0:20:57and then there's an outdoor, you know, little motorboat
0:20:57 > 0:21:00with an outboard motor, and all these times you have to stop and wait,
0:21:00 > 0:21:02and meanwhile the blinking tide's coming in,
0:21:02 > 0:21:05and I'm just beginning to get my feet wet, but here we go.
0:21:05 > 0:21:07First one.
0:21:07 > 0:21:08Then the other.
0:21:08 > 0:21:11And that's going to take about two minutes, so while they're cooking,
0:21:11 > 0:21:15I'm just going to finish off the sauce, which is now nicely reduced.
0:21:15 > 0:21:19And just going to add a little bit of lime juice there,
0:21:19 > 0:21:21fresh lime juice, as I said.
0:21:21 > 0:21:23That'll give it a real zing.
0:21:23 > 0:21:26OK, I think we're just about there with the fish.
0:21:26 > 0:21:30See, it's all nice and crisped up now, so that's good.
0:21:30 > 0:21:32Nicely fried.
0:21:32 > 0:21:36And there's the other one, butterflied out.
0:21:36 > 0:21:39That looks great.
0:21:39 > 0:21:41And now, just to finish the dish.
0:21:42 > 0:21:47If you can't get John Dory like that, a steak of cod or monkfish would do.
0:21:47 > 0:21:51And now some sauce - it's lovely and fragrant and sour and hot,
0:21:51 > 0:21:54but above all, fresh tasting.
0:21:54 > 0:21:58And a good sprinkle of chopped coriander - just roughly chopped.
0:21:58 > 0:22:00And that's it. OK?
0:22:00 > 0:22:02Do you mind if I go now?
0:22:02 > 0:22:04WATER SPLASHES Thanks!
0:22:12 > 0:22:14Delicious looking food from Rick, as always.
0:22:14 > 0:22:16Now, as a new feature on the show
0:22:16 > 0:22:18I'm going to show you a little masterclass,
0:22:18 > 0:22:21a little skills test to show you how to joint and trim
0:22:21 > 0:22:24- a French trim chicken breast. Nice and simple.- OK.
0:22:24 > 0:22:26It sounds more complicated than it is.
0:22:26 > 0:22:29Basically, a chicken's split between four cuts, really.
0:22:29 > 0:22:31You've got the legs, which you can do the legs,
0:22:31 > 0:22:33and then you've got the breasts, to go with it.
0:22:33 > 0:22:35- OK.- So, what we're going to do is we're going to French trim it.
0:22:35 > 0:22:38So, first of all - this is just to make it look really, really nice.
0:22:38 > 0:22:39So, you remove the legs.
0:22:39 > 0:22:41- There's no cutting through any bone at this point.- Right.
0:22:41 > 0:22:43You can easily do it.
0:22:43 > 0:22:46So, you just remove that part - cut this part here.
0:22:46 > 0:22:48Turn it over, press the leg like that,
0:22:48 > 0:22:50and as you press it there's a little muscle,
0:22:50 > 0:22:52which a lot of chefs call the chef's eye,
0:22:52 > 0:22:54which is the best part of the meat.
0:22:54 > 0:22:56You need to get that and cut it through,
0:22:56 > 0:22:58- so you've removed the legs off, all right?- Oh!
0:22:58 > 0:23:00Do the same with this side, flip that over,
0:23:00 > 0:23:02and again that muscle will show there.
0:23:02 > 0:23:05You go round with the knife...
0:23:05 > 0:23:07- Just reminds me of when I was at college.- Wow!
0:23:07 > 0:23:09There you go. So, you've got the two legs.
0:23:09 > 0:23:11Now, to French trim the chicken breast,
0:23:11 > 0:23:13you remove the little winglets as well.
0:23:13 > 0:23:16Again, no cutting through any bones. So, just remove those through.
0:23:16 > 0:23:18Straight through, like that.
0:23:18 > 0:23:22And then you get your chicken and use the larger knife,
0:23:22 > 0:23:25and cut just down one side, so you can choose whichever side you want.
0:23:25 > 0:23:28You just repeat the process.
0:23:28 > 0:23:30And then what you can do is then use the smaller knife
0:23:30 > 0:23:37and just ease this away from the carcass, so you just cut through.
0:23:37 > 0:23:39Nice and simple, all the way through.
0:23:39 > 0:23:41Again, cutting through no bone.
0:23:41 > 0:23:44Go as close as you can to the chicken,
0:23:44 > 0:23:46and it'll go right through that knuckle there.
0:23:46 > 0:23:47And the chicken breast gets removed.
0:23:47 > 0:23:50- So, you do the same with that side as well.- OK.
0:23:50 > 0:23:53And then, to French trim it, which is to make it look pretty,
0:23:53 > 0:23:55cos that looks nice,
0:23:55 > 0:23:58but then to trim it all up so it looks really nice,
0:23:58 > 0:23:59you need to clean this bone up -
0:23:59 > 0:24:02this is what they call French trim, you can do this on a rack of lamb
0:24:02 > 0:24:04as well, you just basically take the knife
0:24:04 > 0:24:05and go all the way around...
0:24:07 > 0:24:10And you pull off the meat from the bone, like that.
0:24:10 > 0:24:12Oh...oh!
0:24:12 > 0:24:14- See?- I always wondered how you did that.- There you go.
0:24:14 > 0:24:17And then you just knock the knife straight through.
0:24:17 > 0:24:18That's trimmed off.
0:24:18 > 0:24:21Now, if we're at college, as Bryn would know,
0:24:21 > 0:24:25- that would probably get about... 70%.- I left college 15 years ago.
0:24:25 > 0:24:2870%. But, however, what you need to do, is they look underneath...
0:24:28 > 0:24:30and there's a little knuckle there.
0:24:30 > 0:24:32What you need to do is trim that knuckle flat.
0:24:32 > 0:24:34So, you just get a knife, trim that knuckle flat.
0:24:34 > 0:24:38- So, when you turn it over, like that, the bone stands upright.- Ohh!
0:24:38 > 0:24:40That's how to French trim a chicken breast.
0:24:40 > 0:24:42So, you can use that for all manner of dishes,
0:24:42 > 0:24:46and one of the dishes that I'm going to do is just with wild mushrooms,
0:24:46 > 0:24:48in a classic Madeira wild mushroom sauce.
0:24:48 > 0:24:50- OK.- So, on with the chicken first of all.
0:24:50 > 0:24:53Bit like what Bryn did, we've got some oil going in there.
0:24:53 > 0:24:56No butter at this point, because we put that in a little bit later.
0:24:56 > 0:25:00In we go with the chicken, salt and pepper, and start that cooking.
0:25:00 > 0:25:02- So, that's it?- That's it.- Great!
0:25:02 > 0:25:05- Well, there's a little bit more to it as well.- I know!
0:25:05 > 0:25:07Not just that, just a bit of chicken, but...
0:25:07 > 0:25:10That'll get cooked in the oven for about six minutes.
0:25:10 > 0:25:13- So, first - congratulations on everything, really...- Thank you!
0:25:13 > 0:25:15I don't know where to start with your career.
0:25:15 > 0:25:18Because, you know, started off at a very, very famous theatre school,
0:25:18 > 0:25:20- so it started off quite good for you when you were young.- Yes.
0:25:20 > 0:25:23Didn't you - a little birdie told me
0:25:23 > 0:25:25- you auditioned for Bianca in EastEnders.- I did!
0:25:25 > 0:25:30Years ago, actually, literally months before I met the Spice Girls.
0:25:30 > 0:25:32- Right.- I auditioned for Bianca in EastEnders.
0:25:32 > 0:25:37- So, I had to do the whole, "Ricky!" But obviously...- Didn't get it.
0:25:37 > 0:25:39Wasn't as good! I wasn't as good.
0:25:39 > 0:25:41So, yeah carried on doing other auditions,
0:25:41 > 0:25:45and then auditioned for the Spice Girls, amazing.
0:25:45 > 0:25:47The Spice Girls, you were the one that replaced somebody
0:25:47 > 0:25:51- that left and went to college? - Yes, went back to university.
0:25:51 > 0:25:54- Michelle, bless her.- And then you launched Wannabe, massive hit.
0:25:54 > 0:25:57I bet you they're gutted now, aren't they?
0:25:57 > 0:26:00- I know, poor thing - yeah, I do think about her.- No, you don't!
0:26:02 > 0:26:05I was at college at the time, yeah, and I got this audition saying,
0:26:05 > 0:26:06"We've got this group together,
0:26:06 > 0:26:09"but one of the girls is going back to university,
0:26:09 > 0:26:11"would you come and audition?" I was like, "Yeah, cool."
0:26:11 > 0:26:14I was used to going on auditions quite a lot,
0:26:14 > 0:26:17but this was very different, as I knew straightaway
0:26:17 > 0:26:19when I met the other girls, it was crazy.
0:26:19 > 0:26:22That was it, you kind of had that bond even before... Straightaway.
0:26:22 > 0:26:25Yeah, straightaway. It was really bizarre.
0:26:25 > 0:26:28And I was really honest with the girls - I was only 18,
0:26:28 > 0:26:30so I was like, "This is my first time away from home,"
0:26:30 > 0:26:35but it was an amazing experience to meet them all. Crazy.
0:26:35 > 0:26:37But nothing could have prepared you
0:26:37 > 0:26:39- for what happened straight afterwards.- Never.
0:26:39 > 0:26:41- And it happened so quickly.- Yeah.
0:26:41 > 0:26:46It was so fast, and we travelled the world, and it was -
0:26:46 > 0:26:49yeah, a crazy, crazy time.
0:26:49 > 0:26:52It seems to me that the whole music industry's changed now,
0:26:52 > 0:26:55because, I mean, seriously, this is what the Spice Girls achieved...
0:26:55 > 0:26:59- Four Brits, number one in 30 different countries...- 31, I think.
0:26:59 > 0:27:0231, sorry. Shoot the researcher.
0:27:02 > 0:27:06- Nine UK number ones...- Yeah.- ..three Christmas number ones...- Yeah.
0:27:06 > 0:27:10And in the year 2000 you'd already sold 53 million albums.
0:27:10 > 0:27:12Yeah - in 2000, yeah. So, it's bit more...
0:27:12 > 0:27:15Well, my fans, who are so loyal, they'll know more than me,
0:27:15 > 0:27:18but, yeah, I know - isn't that amazing?
0:27:18 > 0:27:20It is pretty - but then you all split up
0:27:20 > 0:27:22and had separate careers, as well, bits and pieces.
0:27:22 > 0:27:25Yeah, and we've gone on to do our own things, which is lovely,
0:27:25 > 0:27:27as well, because as a group obviously we were very successful,
0:27:27 > 0:27:32but, again, people have allowed us to go off and do our own things as well.
0:27:32 > 0:27:33Which has been great.
0:27:33 > 0:27:36Because the latest thing that you're doing, as well, at the moment,
0:27:36 > 0:27:38- as well as the radio... - I do my radio show,
0:27:38 > 0:27:40which is on Saturday, yeah. Four till seven on Heart,
0:27:40 > 0:27:44and I play great music and have a bit of a laugh, which is lovely.
0:27:44 > 0:27:46You've got this clothing range, then. Tell us about that.
0:27:46 > 0:27:50I have - I've got a children's clothing range with Argos,
0:27:50 > 0:27:51and it's out now,
0:27:51 > 0:27:56and it's been amazing to create kind of mini clothes
0:27:56 > 0:28:00that are still cool and washable - I know you haven't got children,
0:28:00 > 0:28:02but washable is very important.
0:28:02 > 0:28:04Inexpensive is very important.
0:28:04 > 0:28:08But still really cool, colourful, fun clothes for kids,
0:28:08 > 0:28:11and it's been a real family thing as well, because...
0:28:11 > 0:28:14- You get the whole family involved in it?- The whole family.
0:28:14 > 0:28:16We did every meeting at home,
0:28:16 > 0:28:19so we had materials and ideas everywhere,
0:28:19 > 0:28:22my little son picked colours, and Jade, my other half,
0:28:22 > 0:28:27I think he's very cool, quite snazzy, so he really helped with the design,
0:28:27 > 0:28:31and yeah, it's been a real family, home-bred thing.
0:28:31 > 0:28:33And I've had great feedback.
0:28:33 > 0:28:36The mums are loving the clothes at Argos, so I'm really happy with that.
0:28:36 > 0:28:39- Is that something that you always wanted to do?- Always.
0:28:39 > 0:28:42Especially - when I had my first son, so he's...
0:28:42 > 0:28:45God, he's going to be five this year, scary.
0:28:45 > 0:28:49I just found it quite hard to find, you know, those skinny jeans
0:28:49 > 0:28:51but with cool T-shirts and hoodies,
0:28:51 > 0:28:54stuff they can play around in but still look smart, and fun.
0:28:54 > 0:28:57I just found that quite hard to find, and with girls,
0:28:57 > 0:29:01that are still pretty, but they're still for children.
0:29:01 > 0:29:05Still little girls' dresses and party dresses and stuff like that.
0:29:05 > 0:29:08So, I found that quite difficult to find,
0:29:08 > 0:29:11and I've always wanted to do my own range. And here it is, it's out!
0:29:11 > 0:29:15- Here it is!- It's brilliant. - And best of luck with it, as well.
0:29:15 > 0:29:17- Thank you!- So, just run through what I've done.
0:29:17 > 0:29:18The chicken's cooked,
0:29:18 > 0:29:21you leave that just to rest nicely before we carve it.
0:29:21 > 0:29:24We've chopped up some shallots and some garlic in there.
0:29:24 > 0:29:27These are the little mushrooms - we've got some chanterelles,
0:29:27 > 0:29:31- some trompette de la mort... - I love those, what are they called?
0:29:31 > 0:29:33- Trompette de la mort, or trumpet of death.- Oh!
0:29:33 > 0:29:36- They go in there.- Can we keep to the trompette de la mort, or whatever?
0:29:36 > 0:29:40Yeah. These go - this is some Madeira, place the Madeira in.
0:29:40 > 0:29:43Just a classic, simple little wild mushroom sauce.
0:29:43 > 0:29:46Some stock, obviously chicken stock.
0:29:46 > 0:29:47And you add that to it.
0:29:47 > 0:29:51Now, the idea - a bit like what Bryn did, reduce that down a little bit
0:29:51 > 0:29:56with everything else, and then we add our double cream to it as well.
0:29:56 > 0:30:00Just a really simple little classic dish, with the wild mushrooms.
0:30:00 > 0:30:03Salt and pepper, bring it to the boil.
0:30:03 > 0:30:06If we use the double cream, it won't split,
0:30:06 > 0:30:09- so a little bit of salt and pepper...- Oh, really?
0:30:09 > 0:30:11- So if you use single, it would split. - Single cream will split
0:30:11 > 0:30:15but also don't use creme fraiche or any of that low-fat yoghurt stuff.
0:30:15 > 0:30:17- None of that here. - You're talking to me!
0:30:17 > 0:30:21- I like fall-fat cream.- None of that in this kitchen. There you go.
0:30:21 > 0:30:25Little bit of chives gone in there and we just warm this up.
0:30:25 > 0:30:27Really, that's about it
0:30:27 > 0:30:30and the classic French way to finish this off would be obviously...
0:30:30 > 0:30:32- Butter.- ..a touch of butter,
0:30:32 > 0:30:37- and we could mix that all together like that.- I love it.
0:30:37 > 0:30:41- As well as all that, this year, as if that wasn't enough...- Oh, yes?
0:30:41 > 0:30:44Yeah, this theatre. Tell me about the little Spice Girls musical.
0:30:44 > 0:30:47- Oh, the Spice Girls musical.- It's it the same producer as Mamma Mia.
0:30:47 > 0:30:51Yes, it is, Julie Craymer and also Jennifer Saunders is writing it.
0:30:51 > 0:30:53- Isn't that brilliant?- Right.
0:30:53 > 0:30:55I'm a huge fan of Jennifer Saunders, anyway, so...
0:30:55 > 0:30:59- You were in Ab Fab as well, weren't you?- I was, this new year.
0:30:59 > 0:31:01She had three specials - a Christmas special,
0:31:01 > 0:31:04a New Year special and there's going to be an Olympic special as well.
0:31:04 > 0:31:08Yeah, and I was part of Absolutely Fabulous again which was great.
0:31:08 > 0:31:10It's like being part of a little team.
0:31:10 > 0:31:12I went for the script meeting and you've got
0:31:12 > 0:31:16Jane Horrocks, June Whitfield, Joanna Lumley, it's amazing.
0:31:16 > 0:31:20And, yes, she's writing the Spice Girls musical which we're hoping,
0:31:20 > 0:31:23fingers crossed, it's going to be out at the end of this year,
0:31:23 > 0:31:26so you'll have to come and see... We could do a little...
0:31:26 > 0:31:30- We could do a little dance. - Anyway, moving onto the chicken...
0:31:30 > 0:31:34- We've both done Strictly. - I'm busy that day.- You'd love to.
0:31:34 > 0:31:39- You've got to be joking.- A bit of a tango.- Well, you're quite tall.
0:31:39 > 0:31:42- Check out them shoes! Look at them. - I've got very high shoes on, yes.
0:31:42 > 0:31:45We could still do a little tango, couldn't we?
0:31:45 > 0:31:47- You're not serious, are you?- Yes. Come on.
0:31:47 > 0:31:51- See, look, we've got the stance. Yay!- Very good.
0:31:51 > 0:31:52I'm much more into that sort of...
0:31:52 > 0:31:55Yes, I heard about your break dancing.
0:31:55 > 0:31:56We don't want any of that.
0:31:56 > 0:31:58You've just ruined my masterclass.
0:31:58 > 0:32:02- My new addition to the show has just been ruined.- Oh, I'm sorry.
0:32:02 > 0:32:04They're all laughing in my ear.
0:32:04 > 0:32:06I had loads of twitters saying delicious you are
0:32:06 > 0:32:08and I should try and dance. LAUGHTER
0:32:08 > 0:32:12Anyway, the chicken, we put the cereal on it as well. Just eat that.
0:32:12 > 0:32:13I love it. Thank you!
0:32:13 > 0:32:15My producer called this week and said,
0:32:15 > 0:32:17"What is your favourite spice?"
0:32:17 > 0:32:19and I went, "Coriander."
0:32:19 > 0:32:23- I didn't actually realise you were on the show.- Oh, my goodness.
0:32:23 > 0:32:27- Dive in.- Mmm!- Happy?- That's my favourite thing, mushrooms....
0:32:27 > 0:32:30- Actually, everything is my favourite. - Yeah, good actress as well.
0:32:34 > 0:32:36That's a great seasonal Sunday lunch for you.
0:32:36 > 0:32:38Now if you'd like to try to cook chicken like that or
0:32:38 > 0:32:41try your hand at making any of the food you've seen on today's
0:32:41 > 0:32:45show, then all the recipes are just a click away at bbc.co.uk/recipes.
0:32:45 > 0:32:48Now we're not live today, so, instead, we're looking
0:32:48 > 0:32:51back at some of the great cooking from the Saturday Kitchen larder.
0:32:51 > 0:32:54Now if you've got any paper bags lying around, don't recycle them
0:32:54 > 0:32:58just yet because Tristan Welch has a great way to use them up.
0:32:58 > 0:33:01We're going to take fantastic bacon which I've actually cured myself.
0:33:01 > 0:33:05You cured it yourself? Now this is a dry cured?
0:33:05 > 0:33:07- Yes, absolutely, a dry cure.- Right.
0:33:07 > 0:33:14So, what we do is take a belly of pork and rub salt, sugar,
0:33:14 > 0:33:16herbs, that sort of stuff into that.
0:33:16 > 0:33:18So, dry meaning it's the dry salt
0:33:18 > 0:33:20and in a wet cure, you put water in it?
0:33:20 > 0:33:23Yes, brine, you add some water to it and sit it in there nicely.
0:33:23 > 0:33:25We're going to take a nice chunk of that.
0:33:25 > 0:33:27And this is the reason that I think...
0:33:27 > 0:33:28I don't know if you think
0:33:28 > 0:33:31but dry cured bacon is better than a wet cured bacon.
0:33:31 > 0:33:34Yes, no moisture comes out when you cook it.
0:33:34 > 0:33:38Basically, you're not adding anything else to it, other than the seasoning.
0:33:38 > 0:33:40If you're curing it in a brine,
0:33:40 > 0:33:43what you're doing is essentially adding water into it.
0:33:43 > 0:33:47Well, also, you're paying for water at the end of the day and...
0:33:47 > 0:33:49- As a Yorkshireman, you won't do that.- Exactly. No way.
0:33:49 > 0:33:51Right, what else have we got going in here, then?
0:33:51 > 0:33:54Well, we've got this fantastic bacon there.
0:33:54 > 0:33:57Just put it into cold chicken stock and we bring it up gently.
0:33:57 > 0:34:00The reason for that being, it's going to take some of the salt out of it.
0:34:00 > 0:34:04- OK.- And while that's coming up, I'm going to trim these carrots up a bit.
0:34:04 > 0:34:06If you go to your butcher's, you can
0:34:06 > 0:34:09find a whole piece of bacon like that, you could easily buy it.
0:34:09 > 0:34:12- But it's belly, belly pork.- Belly pork, yeah. But do you know what?
0:34:12 > 0:34:14It's so easy to do yourself at home.
0:34:14 > 0:34:17You just take a little tray like this, a little bit of salt,
0:34:17 > 0:34:20- sugar, some herbs and spices on the bottom.- Yeah.
0:34:20 > 0:34:22And then place your pork belly on top of it,
0:34:22 > 0:34:24turn it over every day for four days,
0:34:24 > 0:34:28then what we do, we hang it for another four days in a wine cellar.
0:34:28 > 0:34:29If you haven't got a wine cellar...
0:34:29 > 0:34:32So you do it a bit in advance, that's eight days already.
0:34:32 > 0:34:33How much time has everyone got?
0:34:33 > 0:34:36I don't know whether we've got eight days, but anyway.
0:34:36 > 0:34:39It's worth the wait, it's worth the wait. Look at the colour on it.
0:34:39 > 0:34:44You don't see that every day. That's just beautiful. There you go.
0:34:44 > 0:34:48- You can take that home if you want. - Thanks.- Have that.- Lovely.
0:34:48 > 0:34:50What part of the pig is that, then?
0:34:50 > 0:34:52It's underneath the belly... the belly bit.
0:34:52 > 0:34:55That's why it's called pork belly, I'm a slow learner.
0:34:55 > 0:34:56LAUGHTER
0:34:56 > 0:34:58Does what it says on the tin, that one.
0:34:58 > 0:35:01It's the bit that does the least amount of work, that's why
0:35:01 > 0:35:04- it's got a percentage of fat that's increased.- Oh, I see.
0:35:04 > 0:35:06It's basically half fat to meat.
0:35:06 > 0:35:09Yes, that's the reason why I like it, it's got that great meat-to-fat ratio
0:35:09 > 0:35:13and it's also got a great rind and part of the beauty of bacon
0:35:13 > 0:35:16is that fantastic gelatinous, sticky rind you get on it.
0:35:16 > 0:35:18Shall we have a rind of applause now?
0:35:18 > 0:35:21A rind of applause! Thank you very much.
0:35:21 > 0:35:24Right, so in the bottom, there's some carrots
0:35:24 > 0:35:28and some celery which were going to pop it in the bag here as well.
0:35:28 > 0:35:33- Don't stand on celery! - How can I work with this?- Go on.
0:35:33 > 0:35:36So we're going to remove our bacon from the pan now
0:35:36 > 0:35:38and it's just lightly blanched.
0:35:38 > 0:35:40This stock is perfect for pea and ham soup.
0:35:40 > 0:35:42If you keep this stock nice and hot...
0:35:42 > 0:35:44This is chicken stock you've got here.
0:35:44 > 0:35:47Yeah, but it's flavoured with bacon now.
0:35:47 > 0:35:48Keep that stock nice and hot,
0:35:48 > 0:35:51put some frozen peas in a blender, pour it over some
0:35:51 > 0:35:54frozen peas, blend it up, instant pea and ham soup.
0:35:54 > 0:35:57You could take the trimmings from that and put it through as well.
0:35:57 > 0:35:59There's no trimmings on this. It's all good.
0:35:59 > 0:36:04So now the bacon's dry, we're going to rub a little bit of oil on it
0:36:04 > 0:36:07and that's going to help it cook nice and evenly.
0:36:08 > 0:36:10Now doing this thing in a bag.
0:36:10 > 0:36:13It's not a specific bag, it's just a normal brown bag.
0:36:13 > 0:36:16It's from the greengrocer down the road from me.
0:36:16 > 0:36:18I think it's got a fantastic flavour.
0:36:18 > 0:36:20It's going to hold in that beautiful moisture
0:36:20 > 0:36:23and give it that slight woodiness of flavour.
0:36:23 > 0:36:26It's cooking it en papillote which we done before, which is
0:36:26 > 0:36:28often done in tin foil or grease-proof paper.
0:36:28 > 0:36:32This is proper en papillote - this is paper bag-otte!
0:36:32 > 0:36:33Right, so this is home-brew.
0:36:33 > 0:36:38This is beer I brewed myself at the restaurant. It's gold dust here.
0:36:38 > 0:36:40Look at that.
0:36:40 > 0:36:44You didn't really, he just peeled the label off on the way here.
0:36:44 > 0:36:48James, you should taste that. That has got so much love and care in it.
0:36:48 > 0:36:50Right, so we're going to pop this in the oven at about 130...
0:36:50 > 0:36:53- Is it beer or is it a lager? - It's an ale, it's a proper ale.
0:36:53 > 0:36:54It says 1066 on the side.
0:36:54 > 0:36:58It's the Bottle of Hastings! Come on.
0:36:58 > 0:37:01- Are we still on?- Bottle of Hastings!
0:37:01 > 0:37:05Right, so I'm just prepping up these little onions.
0:37:05 > 0:37:09- Yes.- You want them basically just cut in half and opened up.
0:37:09 > 0:37:11It's a great quick vegetable,
0:37:11 > 0:37:14if you've got the smaller onions, you just peel them, then cut them in half
0:37:14 > 0:37:17and make sure the root end is cut off so that when they cook,
0:37:17 > 0:37:21they'll separate into little pieces and they are so sweet
0:37:21 > 0:37:24and flavoursome, they take a couple of seconds to saute off.
0:37:24 > 0:37:26- You'll see how quickly they cook. - There you go.
0:37:26 > 0:37:29So you're basically just opening these up. No need to chop them?
0:37:29 > 0:37:31No need to chop them.
0:37:31 > 0:37:34Just like that, you don't need to open them up that much
0:37:34 > 0:37:35because, as you can see there,
0:37:35 > 0:37:37they are opening up now as the heat hits the pan.
0:37:37 > 0:37:40Now, we're cooking that for how long in the oven? I missed that.
0:37:40 > 0:37:43That takes about two and a half, three hours,
0:37:43 > 0:37:47and that pork's just going to go all sticky and gelatinous
0:37:47 > 0:37:49and get that really beautiful saltiness in the bacon out
0:37:49 > 0:37:51and it'll go into the carrots as well
0:37:51 > 0:37:53and it will be all healthy, it's steamed.
0:37:53 > 0:37:55Bacon in Chinese cooking?
0:37:55 > 0:38:00- Of course. We invented it. - You invented it? You invented it?
0:38:00 > 0:38:01- Honestly.- You could cook...
0:38:01 > 0:38:04We've got bacon in there, you could cook that way with chicken,
0:38:04 > 0:38:07I suppose, as well, but you'd just reduce the cooking time.
0:38:07 > 0:38:10Yes, you can do it with anything. You could do it with sausages,
0:38:10 > 0:38:13chicken breast - anything would be beautiful with it.
0:38:13 > 0:38:16Did you really invent bacon?
0:38:16 > 0:38:21- I think he's joking.- Cos I thought Gary Rhodes invented bacon.
0:38:21 > 0:38:24Well, the Chinese pretty much invented everything, didn't they?
0:38:24 > 0:38:28- Football is the latest thing.- They invented ice cream, I know that.
0:38:28 > 0:38:31- Football.- Some more of your home-brew in there.
0:38:31 > 0:38:33Some of the old home-brew in there.
0:38:33 > 0:38:37Incidentally, that's not for sale or I'll get into so much trouble.
0:38:37 > 0:38:40Right, and then we're just going to finish off
0:38:40 > 0:38:42with a little bit of cream.
0:38:42 > 0:38:44If you wouldn't mind popping a bit of cream in the pan.
0:38:44 > 0:38:46Yes, I'll do that. It's double cream in there, yeah?
0:38:46 > 0:38:51Yes, just a dash of double cream and this is the exciting bit.
0:38:51 > 0:38:54We've got our pork here.
0:38:54 > 0:38:57You could take it to the table and serve it like that.
0:38:57 > 0:39:01- You could, you could, in fact, should we?- Er, probably not.
0:39:01 > 0:39:03LAUGHTER
0:39:03 > 0:39:05- Let's take it out. - Such a chicken, honestly.
0:39:05 > 0:39:08So open up there and you've got that fantastic aroma.
0:39:08 > 0:39:12The carrots have taken on that beautiful flavour as well.
0:39:12 > 0:39:14- Shall I season up, while you...?- If you wouldn't mind.
0:39:14 > 0:39:18- There you go.- And I'm just going to carve it.
0:39:18 > 0:39:21Crikey, that's hot.
0:39:21 > 0:39:24An easy way to carve it is just turn it on its back, skin side down.
0:39:24 > 0:39:26We're getting a lovely smell over here.
0:39:26 > 0:39:28Now, will the fat crispen up or not?
0:39:28 > 0:39:31No, that fat won't crispen up, I don't want that crispy,
0:39:31 > 0:39:33I want it sticky and gelatinous so it's going to stick.
0:39:33 > 0:39:36All those flavours are going to stick to the carrots
0:39:36 > 0:39:38and the rest of the onions and stuff like that.
0:39:38 > 0:39:42I'm going to take a spoon here, serve it up now.
0:39:42 > 0:39:46I'll put the onions and carrots on there as well.
0:39:46 > 0:39:48They cook quite quickly, those onions.
0:39:48 > 0:39:52Yes, they're so sweet and that beer just gives it a little bitterness.
0:39:52 > 0:39:57For me, that's what onions are about, fantastically sweet.
0:39:57 > 0:39:59Some of this carrot and celery...
0:39:59 > 0:40:02You can just see they're oozing with flavour there,
0:40:02 > 0:40:04- some celery as well.- Yeah.
0:40:04 > 0:40:10Put that on there. Turn this bacon up over, like so,
0:40:10 > 0:40:12pop it on top.
0:40:12 > 0:40:16Oh, dear, I've forgotten a grate of nutmeg over the onions -
0:40:16 > 0:40:19- that's always nice. Thank you very much.- I'll clean that for you.
0:40:19 > 0:40:21Lovely, and just a grate of nutmeg,
0:40:21 > 0:40:25cos I think onions and nutmeg marry so well with it.
0:40:25 > 0:40:28- There we are, bacon in the bag. Easy as that.- Fantastic.
0:40:34 > 0:40:38- It looks absolutely delicious - there you go.- My goodness me.
0:40:38 > 0:40:40There you go. Dive into that.
0:40:40 > 0:40:42Tell you what? Absolutely... Look at that!
0:40:42 > 0:40:44Proper grub. There you go, dive into that.
0:40:44 > 0:40:46The idea is that keeping that fat on there
0:40:46 > 0:40:49although it doesn't become crispy, it becomes sticky.
0:40:49 > 0:40:51It becomes sticky and sticks to...
0:40:51 > 0:40:54It helps the onions and all the other flavours come together beautifully.
0:40:54 > 0:40:55What are you girls having?
0:40:55 > 0:40:58- LAUGHTER - You're supposed to share.
0:40:58 > 0:41:02- What do you reckon? - Oh, that is wonderful.- Thank you.
0:41:02 > 0:41:06- Worth the effort?- Yeah, I mean, I've drove from Aberdeen this morning,
0:41:06 > 0:41:07it was worth it.
0:41:07 > 0:41:08LAUGHTER
0:41:08 > 0:41:12Literally, you don't have to do your own sort of stuff,
0:41:12 > 0:41:14you can go to a butcher, but get the dry cured.
0:41:14 > 0:41:17Get the dry cured, but I think it's far superior to any wet cured bacon.
0:41:17 > 0:41:19But, yeah, the butcher will sell you a beautiful
0:41:19 > 0:41:21slab of bacon like that and it is so versatile for that.
0:41:21 > 0:41:25- Great way to use up that stock as well.- That's amazing.
0:41:29 > 0:41:33Lovely stuff, Tristan. I have to apologise for Tim Vine's jokes.
0:41:33 > 0:41:35There really was no stopping him.
0:41:35 > 0:41:37Now it's time for a classic piece of Floyd On Food.
0:41:37 > 0:41:40Today he takes the chance and introduces us
0:41:40 > 0:41:44to a relatively unknown chef who goes by the name of Rick Stein.
0:41:50 > 0:41:51'For many, a day at the seaside
0:41:51 > 0:41:53'means eating hamburgers and ice cream,
0:41:53 > 0:41:55'which is a shame when there are so many other wonderful things
0:41:55 > 0:42:01'like crabs and lobsters, shrimps, prawns, cockles and mussels.
0:42:01 > 0:42:04'It's an even greater shame that the BBC can't or won't afford to
0:42:04 > 0:42:07'buy them for this next scene, so I've had to think a bit
0:42:07 > 0:42:09'to get something more unusual and, of course, cheap
0:42:09 > 0:42:12'to confuse my old friend, Rick Stein, with,
0:42:12 > 0:42:14'who I think is still recovering from our last meeting.
0:42:14 > 0:42:18'Still, he's a good sport and he'll be thrilled with this little beast
0:42:18 > 0:42:20'and he's bound to know how to cook a shark, aren't you, Rick?'
0:42:20 > 0:42:23I'm going to take a couple of nice steaks off here,
0:42:23 > 0:42:26which, as you know, we're going to grill on the charcoal grill.
0:42:28 > 0:42:32- It's like meat, isn't it? - We need another knife, really.
0:42:32 > 0:42:35You keep chopping it. Would you take that skin off the edge?
0:42:35 > 0:42:37Well, I'm not too fussed, you know,
0:42:37 > 0:42:40it comes away nicely when it's cooked.
0:42:40 > 0:42:44Beautiful. There we are, that is a shark steak. Excuse my finger.
0:42:44 > 0:42:47I had an accident with an old lady crossing the road, late last night.
0:42:47 > 0:42:48I would have made it all right
0:42:48 > 0:42:51but she trod on my hand as I was trying to get into the hotel.
0:42:51 > 0:42:54Anyway, there we have a beautiful shark steak, which...
0:42:54 > 0:42:57Stay there, Richard. I'll bring this over to you.
0:42:57 > 0:42:59This is a marinade which Rick's prepared.
0:42:59 > 0:43:01What's in the marinade, Rick?
0:43:01 > 0:43:04Olive oil, a little bit of lemon juice, salt, pepper,
0:43:04 > 0:43:07chopped fennel, bay leaf, bit of thyme.
0:43:07 > 0:43:10Great, so we're going to stick those in there.
0:43:10 > 0:43:11We are going to leave them
0:43:11 > 0:43:15in there for about an hour before we cook them.
0:43:17 > 0:43:20Anyway, before we do that, we've got to have a look at this monkfish.
0:43:20 > 0:43:23Rick, why have we got a monkfish and anyway with the head,
0:43:23 > 0:43:25because we never see them with the head?
0:43:25 > 0:43:27We usually only ever see the tail.
0:43:27 > 0:43:30I mean, I purposely bought it with the head to just show you
0:43:30 > 0:43:32one or two things about a monkfish.
0:43:32 > 0:43:35This actual monkfish weighs about 20 pounds.
0:43:35 > 0:43:39If you bought the tail, you buy it at about seven or eight pounds,
0:43:39 > 0:43:44so the 13, 14 pounds of weight is the head.
0:43:44 > 0:43:47It's always thrown away in England, which is a tremendous shame
0:43:47 > 0:43:51because it has enormous pieces of beautiful meat, which in France,
0:43:51 > 0:43:54that's the best part of the monkfish on the cheeks
0:43:54 > 0:43:57and the head makes an absolutely wonderful fish fumet.
0:43:57 > 0:43:59So if you were going to cut out these little cheeks -
0:43:59 > 0:44:03- these are sort of fillets, if you like, in layman's terms.- Yeah.
0:44:03 > 0:44:05- Succulent fillets. - Succulent is the word.
0:44:05 > 0:44:08And what would be the thing to do - just dredge them lightly in butter
0:44:08 > 0:44:12- and saute them in butter and lemon juice?- Yes.
0:44:12 > 0:44:15I think you said in your book, which I totally agree with,
0:44:15 > 0:44:19that monkfish doesn't take cream sauces very well.
0:44:19 > 0:44:22I mean, I bought this because I'm going to cook it on a charcoal
0:44:22 > 0:44:25grill which it goes very well on.
0:44:25 > 0:44:29It's...I think it's a fish for fairly harsh treatment really
0:44:29 > 0:44:33- and sauteing in butter, fine, really nice.- Yes.- Grilling as well.
0:44:33 > 0:44:36And grilling too. Anyway, let's get back to our shark again.
0:44:36 > 0:44:38Better get these over to our grill.
0:44:38 > 0:44:40- I'll take them over, if you like. - OK.
0:44:41 > 0:44:46Ah, that's what I like to see - really, really hot grill there.
0:44:46 > 0:44:49Yes, now, that's right, isn't it?
0:44:49 > 0:44:51The thing about these grills, people get very...
0:44:51 > 0:44:56Purists get sort of very difficult about the fact
0:44:56 > 0:44:59that this isn't a pure charcoal grill,
0:44:59 > 0:45:00it's a pumice stone grill.
0:45:00 > 0:45:03But the thing is, it's always hot, OK?
0:45:03 > 0:45:06It's always hot and that is the most important thing
0:45:06 > 0:45:09about charcoal cookery, if you like...
0:45:09 > 0:45:12Or any kind of, uh, grilling which you're doing,
0:45:12 > 0:45:15whether it's on a flat piece of cast iron in your fireplace,
0:45:15 > 0:45:18if it's a boy scout stove you've made on the beach -
0:45:18 > 0:45:21you must make these coals hot before you attempt what is, in fact,
0:45:21 > 0:45:24- an essentially very rapid cooking process.- Yes, yes.
0:45:24 > 0:45:27- So, how are we doing? - We're doing well.
0:45:27 > 0:45:30In fact, I'd...just give it a little bit longer,
0:45:30 > 0:45:33cos the thing is, with fish, because it's quite delicate,
0:45:33 > 0:45:36although shark is the tougher end of the fish spectrum,
0:45:36 > 0:45:40it's better just to leave it on there
0:45:40 > 0:45:43to get the grill marks really well seared,
0:45:43 > 0:45:45otherwise, when you try and turn it over,
0:45:45 > 0:45:47it'll stick to the grill bars.
0:45:47 > 0:45:49I'm learning something every day!
0:45:50 > 0:45:53Marvellous - so they've got to go over now, haven't they?
0:45:53 > 0:45:55They're freed.
0:45:55 > 0:45:56Marvellous...marvellous!
0:45:58 > 0:46:04Now that looks really superb. Come on. Tell us about this here.
0:46:04 > 0:46:07Well, that's some dried marjoram and some fennel twigs,
0:46:07 > 0:46:10a bit of fresh fennel and some dried bay leaves.
0:46:10 > 0:46:11From where?
0:46:11 > 0:46:13Well, all from my garden, except these,
0:46:13 > 0:46:16which I actually got from a nearby hedgerow.
0:46:16 > 0:46:19What are these? How tall are these when they're in the hedgerow?
0:46:19 > 0:46:21These are fabulous things - you grill bass on them,
0:46:21 > 0:46:23you cook all sorts of things on these.
0:46:23 > 0:46:25If ever you see these in the hedgerows, pick 'em,
0:46:25 > 0:46:26take them home, dry them...
0:46:26 > 0:46:29Make sure it's fennel and not hemlock!
0:46:29 > 0:46:32Now, we're going to get that flavour into the shark steaks.
0:46:32 > 0:46:35Well, I'm just going to sort of bung them generally...down here,
0:46:35 > 0:46:37get some smoke round here.
0:46:37 > 0:46:41I'm going to put some of those branches around the fennel.
0:46:41 > 0:46:42What are you doing...?
0:46:42 > 0:46:45I just thought, because you're fiddling about there,
0:46:45 > 0:46:47- we'd fasten this up a little bit. - Right.
0:46:47 > 0:46:49A little flash like that,
0:46:49 > 0:46:51it'll get your herbs going more quickly
0:46:51 > 0:46:53and release the flavours.
0:46:53 > 0:46:55- That's... - Just a little, tiny fraction more.
0:46:56 > 0:46:59See, that's just something you can do with a grill, isn't it?
0:46:59 > 0:47:02Put anything you like on - a bit of sawdust when cooking a steak
0:47:02 > 0:47:05and nice herbs like this when you're doing some fish.
0:47:05 > 0:47:06While that is cooking,
0:47:06 > 0:47:09we're going to make a sweet and sour piquant tomato sauce
0:47:09 > 0:47:10to go with this shark.
0:47:10 > 0:47:13Richard, come down to the tray of ingredients here,
0:47:13 > 0:47:17a quick spin round - we've got peeled and chopped tomato,
0:47:17 > 0:47:23bay leaf, salt, black peppercorns, brown sugar, strong mustard,
0:47:23 > 0:47:26chopped garlic, chopped shallots
0:47:26 > 0:47:30and then, we have a choice of Worcester sauce, pepper sauce,
0:47:30 > 0:47:33drop of medium-sweet sherry and olive oil.
0:47:33 > 0:47:36Those are my ingredients, stay with me,
0:47:36 > 0:47:37and quick as a flash...
0:47:37 > 0:47:39I had some vinegar, which I've lost somewhere.
0:47:39 > 0:47:41There's the vinegar, stay where you are...
0:47:41 > 0:47:44Here's the vinegar. First thing that goes into this pan.
0:47:44 > 0:47:46Best laid plans of mice and men is vinegar.
0:47:50 > 0:47:51In with the shallots.
0:47:53 > 0:47:54In with some garlic.
0:47:56 > 0:47:59Maximum heat, because we want to reduce that to almost nothing.
0:47:59 > 0:48:02Can you hear me above the fizzing and the fire?
0:48:02 > 0:48:05Full-on fire, this is, no question about that.
0:48:05 > 0:48:08In with a bit of olive oil, like that.
0:48:08 > 0:48:11Have I got the heat going to the maximum? Yes.
0:48:11 > 0:48:16Tomato into there, like that.
0:48:16 > 0:48:19A bay leaf, couple of peppercorns...
0:48:19 > 0:48:22Don't worry about the coarseness of all this,
0:48:22 > 0:48:24because we're going to strain it later.
0:48:24 > 0:48:27Worcester sauce...like this.
0:48:27 > 0:48:28Notice that...
0:48:28 > 0:48:32Any of you who want to say, "How much exactly did you put in?"
0:48:32 > 0:48:35Well, I'm just putting in what I feel is right
0:48:35 > 0:48:37and I shall taste it.
0:48:37 > 0:48:40Some sherry to go into there.
0:48:40 > 0:48:42A little bit of salt.
0:48:42 > 0:48:44A squeeze of lemon juice...
0:48:44 > 0:48:47Now, if we were in Provence, or if this was high summer,
0:48:47 > 0:48:50we'd have really ripe, luscious red tomatoes.
0:48:50 > 0:48:54We haven't, so to take away the slightly anaemic colour
0:48:54 > 0:48:56of the winter tomatoes -
0:48:56 > 0:48:58you're probably seeing this in summer,
0:48:58 > 0:48:59but this was made in the winter -
0:48:59 > 0:49:03we're going to strengthen it with some tomato puree.
0:49:03 > 0:49:06Now, all we've got to do,
0:49:06 > 0:49:09because we never cheat on the Floyd programme,
0:49:09 > 0:49:12we cook in real-time, we don't take it out of the oven,
0:49:12 > 0:49:14that bubbles away -
0:49:14 > 0:49:17once the heat gets to it, I have a drink,
0:49:17 > 0:49:21and we'll be back to the next phase in...what? A flash.
0:49:21 > 0:49:22BOOM!
0:49:22 > 0:49:24That was jolly witty, wasn't it? Ha-ha(!)
0:49:24 > 0:49:26Director likes things like that.
0:49:26 > 0:49:27Anyway, Rick, here was are.
0:49:27 > 0:49:29The sauce is now completed,
0:49:29 > 0:49:32it's been reducing away for 15 minutes or so.
0:49:32 > 0:49:34We pour it onto the plate through a sieve.
0:49:34 > 0:49:37Rick is now going to roll it round like that.
0:49:37 > 0:49:40It's a beautiful sweet and sour sauce.
0:49:42 > 0:49:45On there - what could be better? Do you want to taste?
0:49:45 > 0:49:46Damn right, I do.
0:49:46 > 0:49:48I want your honest opinion, as usual, on my sauce,
0:49:48 > 0:49:52- cos you wanted to put a vinaigrette on it, didn't you?- I did.
0:49:54 > 0:49:57It's very nice, very nice. I think it's lovely.
0:50:01 > 0:50:04Will the intrepid cantering cooks prepare the meal in time?
0:50:06 > 0:50:08Will the OK Corral be in tune?
0:50:10 > 0:50:13Will this barbecue scene serve as a plug for my new book?
0:50:13 > 0:50:14No, it won't!
0:50:15 > 0:50:17Will shark become more popular than scampi?
0:50:19 > 0:50:22Will Keith Floyd shut up and get on with it?
0:50:22 > 0:50:23OK, I've done my bit,
0:50:23 > 0:50:27the Hemingway-style Rick Stein shark steaks, but my mates,
0:50:27 > 0:50:30the Close Clifton Harmony - OK, chaps? - Corral Singers
0:50:30 > 0:50:32are going to sing for their supper.
0:50:32 > 0:50:34A-one, two, three...
0:50:34 > 0:50:40THEY WHISTLE SING A CAPPELLA
0:50:40 > 0:50:41# Ain't no fish
0:50:41 > 0:50:42# Ain't no flounder
0:50:42 > 0:50:44# Ain't no tuna
0:50:44 > 0:50:45# Ain't no fish
0:50:45 > 0:50:46# Holy mac-ker-el!
0:50:46 > 0:50:50# Some days there just ain't no fish
0:50:50 > 0:50:51# Ain't no perch
0:50:51 > 0:50:56# Ain't no flounder you flounder for fish
0:50:56 > 0:50:57# Ain't no fish
0:50:57 > 0:51:01# And although at times you get a messful
0:51:01 > 0:51:04# Other days are less successful
0:51:04 > 0:51:07# Some days there just ain't no fish
0:51:07 > 0:51:09# Boo-beedle-eedle-ba-ba-ba!
0:51:09 > 0:51:12# Tomorrow is unpredictable
0:51:12 > 0:51:15# So it may be sound advice
0:51:15 > 0:51:20# To put away some extra fish on ice
0:51:20 > 0:51:22# Holy mac-ker-el!
0:51:22 > 0:51:27# Wish for a catch ev'ry day and you're wasting a wish
0:51:27 > 0:51:31# For some days there just ain't no fish...
0:51:31 > 0:51:34# No fish, no fish, no fish
0:51:34 > 0:51:37# Some days there just ain't no fish
0:51:37 > 0:51:38# Tuna, barracuda, pickerel
0:51:38 > 0:51:40# Huntin' round until you're sick-er-all
0:51:40 > 0:51:44# Some days there just ain't no fish
0:51:44 > 0:51:49# Go get 'em, Floyd! #
0:51:49 > 0:51:52That actually...steady, lads, you can't eat yet, sorry.
0:51:52 > 0:51:54That does in fact bring us to the end
0:51:54 > 0:51:57of another dynamic Floyd programme and next week,
0:51:57 > 0:52:00we'll be doing something equally stupid, off-the-wall -
0:52:00 > 0:52:03pigeons, pigs, fiddlers, taxmen, chicken and chips,
0:52:03 > 0:52:05I don't know what, exactly.
0:52:05 > 0:52:08I'd like to thank the nearly OK Corral for helping us out today
0:52:08 > 0:52:11and lads, will you give me 30 seconds of music, please,
0:52:11 > 0:52:13so that we roll out the thing that says
0:52:13 > 0:52:15"By Keith Floyd, presented by Keith Floyd,
0:52:15 > 0:52:18"with Rick Stein and Keith Floyd"?
0:52:18 > 0:52:21See you next week. One, two, three...
0:52:21 > 0:52:25# Hallelujah!
0:52:25 > 0:52:29# Bones, dem bones, dem fish bones
0:52:29 > 0:52:36# Hallelujah! #
0:52:41 > 0:52:43And Rick, you haven't aged a day.
0:52:43 > 0:52:45Now, we're not cooking live in the studio today -
0:52:45 > 0:52:47instead, we're looking back at some of the great cooking
0:52:47 > 0:52:49from the Saturday Kitchen back catalogue.
0:52:49 > 0:52:51Still to come on today's Best Bites,
0:52:51 > 0:52:54can a little encouragement from comedienne Ronni Ancona
0:52:54 > 0:52:57help either Angela Hartnett or Stephane Reynaud
0:52:57 > 0:52:59get to the top of our Omelette Challenge leader board?
0:52:59 > 0:53:02Find out how they got on a little later on.
0:53:02 > 0:53:05Marcus Wareing makes an amazing Michelin-starred mushroom soup.
0:53:05 > 0:53:07He used some great field mushrooms
0:53:07 > 0:53:09and serves it with a crispy red mullet,
0:53:09 > 0:53:11shallots and a herb creme fraiche.
0:53:11 > 0:53:14And TV presenter Chris Hollins faced his food heaven or food hell -
0:53:14 > 0:53:16would he get his food heaven, calf's liver,
0:53:16 > 0:53:18with my pan-fried calf's liver
0:53:18 > 0:53:21with wild mushrooms, Madeira sauce and skinny fries?
0:53:21 > 0:53:24Or would her get his dreaded food hell, curly kale,
0:53:24 > 0:53:26with a kale and ricotta tortellini
0:53:26 > 0:53:28with pan-fried turbot, wilted curly kale
0:53:28 > 0:53:30and a beurre noisette sauce?
0:53:30 > 0:53:33Find out what he gets to eat at the end of the show.
0:53:33 > 0:53:35Now, for a lesson in pasta making
0:53:35 > 0:53:38from one of the finest Italian chefs in the world - Francesco Mazzei.
0:53:38 > 0:53:41- Great to have you back on the show. - Thank you.
0:53:41 > 0:53:43- Loved the food last time you were on.- Thank you.
0:53:43 > 0:53:45Simplicity - tell us about this dish.
0:53:45 > 0:53:47What we're doing today is something very simple.
0:53:47 > 0:53:50We do some cavatelli pasta, using the rimacinata di semola.
0:53:50 > 0:53:52It's basically semola which is grounded twice.
0:53:52 > 0:53:55Then we've got some incredible ingredients here.
0:53:55 > 0:53:57We've got the bottarga of grey mullet.
0:53:57 > 0:54:01It's from a small company, Sardinian, they send over to us.
0:54:01 > 0:54:02Grey mullet roe, this.
0:54:02 > 0:54:05Grey mullet roe - look at this, it's lovely, juicy,
0:54:05 > 0:54:08fantastic with this dish and it's also very good
0:54:08 > 0:54:09when you do, for example,
0:54:09 > 0:54:12a simple salad of fennel, blood oranges, stuff like that.
0:54:12 > 0:54:14OK, so the first thing we need to do is make this.
0:54:14 > 0:54:17I'll prepare the broccoli for this. So this is semolina flour?
0:54:17 > 0:54:19Semolina flour, rimacinata di semola flour.
0:54:19 > 0:54:21You're going to add a little bit of water.
0:54:21 > 0:54:23This is one of the cheapest flours there is, but...
0:54:23 > 0:54:26Exactly, cheap, you can find everywhere now.
0:54:26 > 0:54:31The good thing about this pasta is we don't put any eggs at all, so...
0:54:31 > 0:54:33Whereabouts is this from in Italy, then?
0:54:33 > 0:54:35This one - basically, this kind of pasta,
0:54:35 > 0:54:39we do lots of in Puglia, Calabria, Sicily, places like that.
0:54:39 > 0:54:41It's very nice. It's usually the kind of pasta your mum
0:54:41 > 0:54:45does for you on Sunday, for Sunday lunch.
0:54:45 > 0:54:48- So...got the dough here, it's already done.- There you go.
0:54:48 > 0:54:51You're going to put a little bit of clingfilm around.
0:54:51 > 0:54:54- So that's it, basically? - That's it, really, really easy.
0:54:54 > 0:54:56- Did you just make pasta?! - Just done it, yeah!
0:54:56 > 0:54:58LAUGHTER
0:54:58 > 0:55:00- Everybody can do it. - Everybody can do it, yeah.
0:55:00 > 0:55:04- In the fridge, in a bit.- Right... - Let me put it there.- OK.
0:55:04 > 0:55:06That goes in the fridge for how long?
0:55:06 > 0:55:08- A couple of hours.- OK.
0:55:09 > 0:55:13Right. We've got some here, ready-made before for you.
0:55:13 > 0:55:16OK, in the meantime, we're going to chop some garlic.
0:55:16 > 0:55:19- We've got a knife here?- Yep.
0:55:19 > 0:55:23So really, very, very easy to make this...this pasta here.
0:55:23 > 0:55:26- The ingredients we've got is garlic...- Very easy, he says...
0:55:26 > 0:55:28Easy, you see?
0:55:29 > 0:55:31OK...
0:55:31 > 0:55:33Now, the broccoli I've just chopped up as well.
0:55:33 > 0:55:36- I'll pop that round here for you. - Look at that - beautiful job.
0:55:36 > 0:55:38A little bit of purple sprouting broccoli.
0:55:38 > 0:55:41Chop that up - that's going to cook the same time as our pasta.
0:55:41 > 0:55:45Same way. Basically, they're going to cook together. OK.
0:55:45 > 0:55:47- Right, now, what's this? - OK. What's this?
0:55:47 > 0:55:49Dunno, you made this one in rehearsal.
0:55:49 > 0:55:51LAUGHTER
0:55:51 > 0:55:54OK, so, basically, you're going to roll the pasta bit.
0:55:54 > 0:55:55Do you want some more water?
0:55:55 > 0:55:58- Some more water would probably be good.- OK.
0:55:58 > 0:55:59- Get a bit more water in there.- Yeah.
0:56:03 > 0:56:05- Just put it in your hand, there. - Yeah.
0:56:05 > 0:56:08So you usually do this pasta as well, or first time you do it?
0:56:08 > 0:56:10- The first time I've ever made this stuff.- Really?
0:56:10 > 0:56:12Is that the ear one? Is that what...?
0:56:12 > 0:56:14The ear one is...it's a little bit different,
0:56:14 > 0:56:17because the ear one, you don't do by hand,
0:56:17 > 0:56:21you basically use you...you've got to use your knife, OK?
0:56:21 > 0:56:24Right. It did look good in rehearsal, but...
0:56:24 > 0:56:25LAUGHTER
0:56:25 > 0:56:27That Michael Caines has stitched us up!
0:56:27 > 0:56:30I'm sweating ever so slightly for you, James.
0:56:30 > 0:56:32How can I do anything? I'm just sat here!
0:56:32 > 0:56:34MALE GUEST: Polyfilla in the semolina, was it?
0:56:34 > 0:56:36A little bit of water, that'll be fine.
0:56:36 > 0:56:39I just love it when a plan comes together!
0:56:39 > 0:56:41Don't worry. We're getting there.
0:56:41 > 0:56:45- Making fresh pasta is always... - A labour of love.
0:56:45 > 0:56:48I always think you get somebody else to do fresh pasta, don't you?
0:56:48 > 0:56:50- Well, Mamma does, usually! - Mamma?- Which is good.
0:56:51 > 0:56:53So this is...basically, the ear one,
0:56:53 > 0:56:56is this made out of the same dough or not?
0:56:56 > 0:56:58This is made, the ear one, the same dough.
0:56:58 > 0:57:01- Semolina rimacinata again. - Right, OK.
0:57:01 > 0:57:03We're getting there, there you go.
0:57:03 > 0:57:05- That's orecchiette, is it? - Orecchiette, yeah. OK.
0:57:06 > 0:57:10We're getting there, we're getting there.
0:57:10 > 0:57:11Oh, we're getting there!
0:57:11 > 0:57:13FEMALE GUEST: Do you believe him?!
0:57:13 > 0:57:16Last time you were on, you were about to open an ice cream parlour.
0:57:16 > 0:57:17Tell us about that, then.
0:57:17 > 0:57:20Well, the ice cream is called Cocorino,
0:57:20 > 0:57:21- ice cream shop.- OK.
0:57:21 > 0:57:25And we do some artisanal ice cream which is very good.
0:57:25 > 0:57:28When you've got this shape here, what we're going to do,
0:57:28 > 0:57:30little bit of flour, OK?
0:57:30 > 0:57:31Chop very finely.
0:57:33 > 0:57:37OK? So, I can tell you, my mum is quicker than that.
0:57:37 > 0:57:42OK? Then what you do is just roll like that, very simply, OK?
0:57:42 > 0:57:46There is more stuff...OK. There is lots of shape you can do.
0:57:46 > 0:57:47You did it so quick. Whoa, wow...!
0:57:47 > 0:57:49LAUGHTER
0:57:49 > 0:57:52- They're like little shells. - Yes, like little shells.
0:57:52 > 0:57:54I'm still rolling it out, here!
0:57:54 > 0:57:56You can do this for me, so then I'll do it, OK?
0:57:56 > 0:57:58- OK, all right. - OK, a little bit more.
0:57:58 > 0:58:01If you're making this, would this freeze or something like that?
0:58:01 > 0:58:03You can do - what you have do, though,
0:58:03 > 0:58:06- always nice if you blanche first, a bit.- OK.- OK?
0:58:08 > 0:58:10- Then...- There you go, chef.
0:58:10 > 0:58:11Little bit of oil.
0:58:11 > 0:58:13Good. What is this, sorry?
0:58:13 > 0:58:16- That's a little bit of mine. - OK, let's do that...
0:58:16 > 0:58:19I think you should have made a coil pot with that.
0:58:19 > 0:58:21OK, again...
0:58:21 > 0:58:23JAMES LAUGHS
0:58:23 > 0:58:25I can see a disqualification coming on!
0:58:25 > 0:58:26LAUGHTER
0:58:26 > 0:58:30I'll stick with my Yorkshire pudding, then, shall I?
0:58:30 > 0:58:33- Good, OK. Quick... - See? That's all right.
0:58:33 > 0:58:35Yep, yep.
0:58:36 > 0:58:41- OK.- Fantastic. So, in the meantime, put garlic and chilli here.
0:58:41 > 0:58:42A little bit of olive oil.
0:58:45 > 0:58:51OK, make sure the garlic is nice and...gets nice and golden here.
0:58:51 > 0:58:52- Yeah.- Put the water quite high.
0:58:54 > 0:58:56OK? That'll be enough for one portion.
0:58:56 > 0:58:58It's a good job, it'll be ten minutes
0:58:58 > 0:59:00before you get a second portion.
0:59:00 > 0:59:02LAUGHTER
0:59:02 > 0:59:05Don't put the recipe on your menu, yeah? Don't do it!
0:59:05 > 0:59:08OK, so we add a little bit of anchovies, here.
0:59:08 > 0:59:12- This is tinned anchovies? - No, it's anchovy with salt, OK?
0:59:12 > 0:59:15Should be enough for a small portion. We use this.
0:59:15 > 0:59:17Put that aside. Thanks for your help.
0:59:17 > 0:59:20Can you see? The garlic is nice and golden here.
0:59:20 > 0:59:22- OK?- Yeah.
0:59:22 > 0:59:23We've got to make sure
0:59:23 > 0:59:27that the anchovy is completely dissolved as well.
0:59:27 > 0:59:30Ah, I see how you did that now. You just use...?
0:59:31 > 0:59:34- Just use your thumb?- Lovely.
0:59:34 > 0:59:37So, another beautiful ingredient we're using today
0:59:37 > 0:59:41is this anchovy water, which we call the colatura.
0:59:41 > 0:59:43Again, it's from...
0:59:43 > 0:59:46- That's quite big.- That's a big one. I did that on purpose.
0:59:46 > 0:59:49- So it's easy for you to do it, yeah? - Tell how this is made, then.
0:59:49 > 0:59:53Basically, anchovy water, called colatura - means dripping.
0:59:53 > 0:59:56Basically, what we do, we get the anchovies in a barrel,
0:59:56 > 0:59:59we put the anchovies and salt, like, layered, OK?
0:59:59 > 1:00:01Then we put under press for five months.
1:00:01 > 1:00:04After five months, a little hole underneath the barrel
1:00:04 > 1:00:06and the water which drips down, it's this beautiful stuff here.
1:00:06 > 1:00:08- All right.- Broccoli in, yep.
1:00:08 > 1:00:10- That goes in.- Yeah. - And you end up with this -
1:00:10 > 1:00:13- this is quite expensive stuff. - Quite expensive.
1:00:13 > 1:00:14Quite difficult to find, as well.
1:00:14 > 1:00:17But there is a couple of places you can find it in London as well,
1:00:17 > 1:00:19like Borough Market and stuff.
1:00:19 > 1:00:21OK, as you can see, we cook it together,
1:00:21 > 1:00:23the broccoli and the cavatelli.
1:00:23 > 1:00:25So the cavatelli, while it cooks,
1:00:25 > 1:00:27it absorbs a bit of the taste of the broccoli.
1:00:27 > 1:00:30If you're freezing those, you blanche them first.
1:00:30 > 1:00:32Blanche them first - little bit of olive oil
1:00:32 > 1:00:34and then you...you froze them, OK?
1:00:34 > 1:00:38Right...we're there. We got there in the end.
1:00:38 > 1:00:39They're cooked.
1:00:41 > 1:00:43- Right.- OK, fantastic.
1:00:43 > 1:00:47What we do now, we just take this one out from the pan, OK?
1:00:47 > 1:00:50- So they've just risen to the top. - Just risen to the top,
1:00:50 > 1:00:53then we put the cavatelli and broccoli together in the pan.
1:00:54 > 1:00:56It's very nice.
1:00:56 > 1:00:57Anybody can do it, yeah?
1:00:57 > 1:01:01- If you buy the cavatelli, of course. - Anybody can do it...yep(!)
1:01:02 > 1:01:04But the secret is the flour.
1:01:04 > 1:01:06- Yes, the rimacinata di semola, OK? - Right.
1:01:06 > 1:01:08Then, of course, if it gets a bit dry,
1:01:08 > 1:01:12you always use a bit of the water you cooked the pasta in.
1:01:12 > 1:01:15- Don't keep adding the oil, just use the water.- Exactly.
1:01:15 > 1:01:18- Just saute together.- Right. When do you put this stuff in?
1:01:18 > 1:01:20Just at the end, right at the end.
1:01:20 > 1:01:23So you enhance the flavour. Good stuff.
1:01:23 > 1:01:26- Wow!- Very powerful, very nice.
1:01:26 > 1:01:29It is quite...quite strong, isn't it?
1:01:29 > 1:01:32- We need a sniff, here.- It's got, kind of, a round taste to it.
1:01:32 > 1:01:34- Ooh!- That's nice.
1:01:36 > 1:01:39- It's...yeah. OK. - Another little pan shake.
1:01:39 > 1:01:41OK, so now, colatura water.
1:01:43 > 1:01:45- There we go, here... - You just use a small amount, then.
1:01:45 > 1:01:50- So that's kind of, that's...it's quite salty in flavour.- Quite salty.
1:01:50 > 1:01:53Basically, it's anchovy and salt, that's what it is.
1:01:53 > 1:01:55Right, so...few minutes, we're ready here.
1:01:55 > 1:01:58We'll let the just reduce a little bit here.
1:01:58 > 1:02:01- You want a little bit of... - Yeah, kind of emulsion, you see?
1:02:01 > 1:02:03Then you put a little bit of olive oil,
1:02:03 > 1:02:06for thickening a bit, and...
1:02:09 > 1:02:10Beautiful colour as well, yeah?
1:02:10 > 1:02:12That's the secret of it, really, innit?
1:02:12 > 1:02:14- Simple, just blanched. - That's what it is, basically.
1:02:14 > 1:02:17Will maybe serve it when you're ready...
1:02:17 > 1:02:19LAUGHING: Let it cook a bit, yeah?
1:02:19 > 1:02:22- That's what you get. - I mentioned your ice cream shop.
1:02:22 > 1:02:24Even though we've had a cold, cold winter,
1:02:24 > 1:02:26it's been extremely busy, hasn't it?
1:02:26 > 1:02:29Yes, it was quite interesting to see people, during the snow,
1:02:29 > 1:02:31come inside the ice cream shop and have an ice cream.
1:02:31 > 1:02:33They're British!
1:02:33 > 1:02:35Usually, they stick to cappuccino, but they have the ice cream.
1:02:35 > 1:02:37Interesting one!
1:02:38 > 1:02:40OK, right, cavatelli ready.
1:02:40 > 1:02:43We always leave this one quite...soupy,
1:02:43 > 1:02:49- because...as you know, pasta tends to absorb a lot.- Yeah.- OK.
1:02:51 > 1:02:56- Look at that. Looks great, though, don't it?- Yeah...
1:02:56 > 1:02:58As you notice, we didn't put any salt at all,
1:02:58 > 1:03:01because we've got anchovies, anchovy water and bottarga.
1:03:01 > 1:03:04Then this is the stuff, the secret ingredient...
1:03:04 > 1:03:08The secret ingredient, at the end. Look like it was a bit of...
1:03:09 > 1:03:12- ..Parmesan.- This is that mullet roe that goes on.
1:03:12 > 1:03:15- Yeah, we just put it on top. OK? - Look at that.
1:03:15 > 1:03:20There we go. Our beautiful cavatelli with broccoli, colatura and bottarga.
1:03:20 > 1:03:21- There we go.- Easy as that.
1:03:28 > 1:03:31There you go, right - over here. You get to taste this.
1:03:31 > 1:03:34- I have to say, it smells... - The smell!- Doesn't it smell...?
1:03:34 > 1:03:37- Do we have to share?- Well... - FEMALE GUEST: You go first.
1:03:37 > 1:03:40- You might not when you taste it, but it is.- You can have it all!
1:03:40 > 1:03:41I mean that...
1:03:41 > 1:03:43That's not smoked, is it? Just cured.
1:03:43 > 1:03:47No, it's just cured. It's pressed and then air-dried, that's what it is.
1:03:47 > 1:03:49It gives it a really different flavour.
1:03:49 > 1:03:53- FEMALE GUEST: Are you not tasting it? - Yeah, I'm tasting it, definitely!
1:03:53 > 1:03:56- Oh, sorry!- No, pass it down - I'll only get a little bit.
1:03:56 > 1:03:57- That's yours... - For all my hard work!
1:03:57 > 1:04:00- Sorry, James. - You still want that? You don't...?
1:04:00 > 1:04:03Other things you can do with that, rather than the broccoli?
1:04:03 > 1:04:04- Can you serve that with fish?- Yes.
1:04:04 > 1:04:08Serve with fish, or you can simply to garlic, chilli, bottarga on top.
1:04:08 > 1:04:11Your lamb ragout. This kind of pasta is quite versatile,
1:04:11 > 1:04:13like all the rest...
1:04:13 > 1:04:15- That roe with squid would work quite well.- With squid as well.
1:04:15 > 1:04:17- Michael, happy?- Really good.
1:04:17 > 1:04:19First time I've ever had that, it's wonderful.
1:04:19 > 1:04:22It'll be on his restaurant menu at two o'clock, wait and see!
1:04:26 > 1:04:29Now if you never tasted bottarga before, then buy it.
1:04:29 > 1:04:31It really is great.
1:04:31 > 1:04:33Angela Hartnett was dreading the prospect
1:04:33 > 1:04:35of failing at the omelette challenge
1:04:35 > 1:04:38but Stephane Reynaud was a little bit calmer in his approach.
1:04:38 > 1:04:40But would either of them better their times?
1:04:40 > 1:04:41Take a look at this.
1:04:41 > 1:04:43Let's get down to business.
1:04:43 > 1:04:45All the chefs that come onto the show, usual story -
1:04:45 > 1:04:47three-egg omelette, cooked as fast as they can.
1:04:47 > 1:04:49Now, Stephane, last time you were here...where are you?
1:04:49 > 1:04:5232 seconds, just above. Think you can go any quicker?
1:04:52 > 1:04:54Oh, yes, sure. Definitely.
1:04:54 > 1:04:57However, Angela, who's been on here about 56 times,
1:04:57 > 1:05:00is tight down here. Where are you, Angela?
1:05:00 > 1:05:01I think I'm off the board.
1:05:01 > 1:05:0458 seconds. You could do three by then and wash up!
1:05:04 > 1:05:07- Do you want some advice, Angela? - I do, thank you.
1:05:07 > 1:05:10Want a bit of help? Want a bit of help, love?
1:05:10 > 1:05:11I think she might need it.
1:05:11 > 1:05:13Right, usual rules apply - three-egg omelette,
1:05:13 > 1:05:16clocks stops when the omelette hits the plate.
1:05:16 > 1:05:18- Ready?- Yeah.- Three-egg omelette as fast as you can.
1:05:18 > 1:05:20What's that about? Why are you doing that?
1:05:20 > 1:05:21Three, two, one...go!
1:05:24 > 1:05:27- No, it looks like a fried egg, now. - He's doing it with one hand.- Yes!
1:05:27 > 1:05:29Stop showing off, you Frenchie!
1:05:29 > 1:05:31- Thierry Henry...- Yes!
1:05:31 > 1:05:34This is a disaster!
1:05:34 > 1:05:36Stop it, I'm not even going to attempt that!
1:05:38 > 1:05:40This is like scrambled eggs.
1:05:40 > 1:05:42Going to get it out of the pan, though, quickly.
1:05:42 > 1:05:44No, no, gotta be an omelette.
1:05:44 > 1:05:47It's not going to be an omelette, James, you know it's not...
1:05:47 > 1:05:48It could be an omelette...
1:05:48 > 1:05:50CYMBAL CLASHES
1:05:50 > 1:05:52Well, you know...
1:05:52 > 1:05:54- You know what?- All right.
1:05:54 > 1:05:58The Challenge Omelette is like the French football team.
1:05:58 > 1:06:03- You can't win without your left hand. - Please!- Yes. It's true.
1:06:03 > 1:06:05Go on. Go on, then.
1:06:05 > 1:06:08This might be slightly longer than your 32 seconds,
1:06:08 > 1:06:11but we're getting a masterclass of how to...well...
1:06:11 > 1:06:13It's kind of not really a masterclass of anything.
1:06:13 > 1:06:15It's actually looking as bad as mine!
1:06:15 > 1:06:19You're better off using two hands, to be honest.
1:06:19 > 1:06:21Thierry never took this long with a goal.
1:06:24 > 1:06:26- That's pretty good.- It's pretty good.
1:06:26 > 1:06:28CYMBAL CLASHES
1:06:28 > 1:06:30Pretty good, pretty good.
1:06:30 > 1:06:31Right.
1:06:31 > 1:06:32Turn 'em off.
1:06:32 > 1:06:35Turn 'em off and clean the pan. Look at that.
1:06:35 > 1:06:37- I know... - Let's have a taste of this one.
1:06:40 > 1:06:43- That's cooked.- All right... - This one...
1:06:43 > 1:06:44SHE LAUGHS
1:06:44 > 1:06:47I actually make good omelettes, can I just say.
1:06:47 > 1:06:49Really? When's that, then?
1:06:49 > 1:06:50When I have time,
1:06:50 > 1:06:54none of this rushing and the pan's so hot. What's all that about?
1:06:55 > 1:06:56That's so French!
1:06:58 > 1:06:59It is a wonder I aren't ill.
1:06:59 > 1:07:02Exactly, the raw eggs you've had to eat.
1:07:05 > 1:07:07- Aw, bless! - Sorry, I can't do it...
1:07:09 > 1:07:12- Get some more of that red wine down. - Right, Stephane.- Yeah.
1:07:12 > 1:07:16One minute, 6.32 - nowhere near.
1:07:16 > 1:07:19- You get to take that home and put it on your French fridge.- Great!
1:07:19 > 1:07:21Full of your "Brussels sproots." All right?
1:07:23 > 1:07:26It's writing a time. That means he's not disqualifying me...
1:07:26 > 1:07:28- Angela? - ..for my absolute appalling effort.
1:07:28 > 1:07:30You did it quicker. A lot quicker.
1:07:32 > 1:07:37You did it in 28.96. Pretty good, respectable time.
1:07:37 > 1:07:38- There you go.- Thank you very much.
1:07:38 > 1:07:40But like the Michelin thing,
1:07:40 > 1:07:43if you think I'm putting that on the board, you're having a laugh.
1:07:43 > 1:07:45You're staying back on there with 58 seconds,
1:07:45 > 1:07:47- back where you belong. - Aw! See?
1:07:52 > 1:07:55Both of you definitely must try harder next time.
1:07:55 > 1:07:58Now, if you're not inspired by soup, this brilliant recipe
1:07:58 > 1:08:01from the brilliant Marcus Wareing will certainly change your mind.
1:08:01 > 1:08:03So, what are we cooking?
1:08:03 > 1:08:06- First of all, have you got your running shoes on today?- Yeah.
1:08:06 > 1:08:09After that one I just saw there - that was quick!
1:08:10 > 1:08:13Field mushroom soup, sauteed red mullet, field mushrooms,
1:08:13 > 1:08:15shallots, lemon,
1:08:15 > 1:08:18- little bit of sauteed wild mushrooms. - Lovely field mushroom soup, OK.
1:08:18 > 1:08:20What am I doing? I take it I'm chopping stuff?
1:08:20 > 1:08:22- Go...let's just... - The garlic and the shallot.- Yeah.
1:08:22 > 1:08:25I'm just going to take some of these mushrooms.
1:08:25 > 1:08:27These are just your normal...normal mushrooms
1:08:27 > 1:08:29that we find in the supermarkets.
1:08:29 > 1:08:33- These are the field mushrooms that we've got there.- Yeah.
1:08:33 > 1:08:36- You don't wash those? - No, no, no - straight in as they are.
1:08:36 > 1:08:39You actually like them as they get slightly older, don't you?
1:08:39 > 1:08:42I do. I think they've got a much stronger flavour as they get older,
1:08:42 > 1:08:44they lose a bit of their water
1:08:44 > 1:08:47and I think the flavour just concentrates much, much better.
1:08:47 > 1:08:49What's life like after having two stars?
1:08:49 > 1:08:51Cos he's already, you know, had them.
1:08:51 > 1:08:53- He's been there, done that. - Had them, I said,
1:08:53 > 1:08:54he's...well, he's retired, now.
1:08:54 > 1:08:56LAUGHTER
1:08:56 > 1:08:59- The old boy over there. - What's life like?
1:08:59 > 1:09:01Life is busy, incredibly busy.
1:09:01 > 1:09:02It's great, it's...
1:09:02 > 1:09:05Yeah, little bit of butter into there, shallots.
1:09:05 > 1:09:07I'm going to out our mushrooms straight in there.
1:09:07 > 1:09:09What's the goal? To try and get three?
1:09:09 > 1:09:12Yeah, the goal is, I'm thinking once you've got the second one,
1:09:12 > 1:09:15it's always nice to take it to the next level, the next stage.
1:09:15 > 1:09:17I think that's just a time thing,
1:09:17 > 1:09:20and as time goes on, we'll achieve that goal.
1:09:20 > 1:09:23- There you go. Confidence for you. - Hopefully, hopefully.
1:09:23 > 1:09:25We've got the shallots and the garlic going on in there.
1:09:25 > 1:09:28What we're going to do is just sweat that down, cook it down,
1:09:28 > 1:09:31then we're just going to, once that's broken down slightly,
1:09:31 > 1:09:33just going to put in a little bit of chicken stock.
1:09:33 > 1:09:36I'm using chicken stock because I just think it gives
1:09:36 > 1:09:38a bit of earthiness and a really nice flavour,
1:09:38 > 1:09:41but if you're not going to serve it with fish,
1:09:41 > 1:09:44you're maybe just going vegetarian, just use a nice veg stock,
1:09:44 > 1:09:46or even fish stock, if you want to bring out a fish flavour.
1:09:46 > 1:09:48Really, chicken stock's the one,
1:09:48 > 1:09:50cos it's as strong as fish stock, really.
1:09:50 > 1:09:55It also helps to complement the, uh...the flavour of the mushrooms,
1:09:55 > 1:09:56and it just helps bring it out.
1:09:56 > 1:09:58Basically, I've got another one here,
1:09:58 > 1:10:01which has been beautifully simmering, the stock is there.
1:10:01 > 1:10:04I'm just going to drop in some cream, like so...
1:10:06 > 1:10:09- Like that. - So how long would we cook this for?
1:10:09 > 1:10:11It sweats very quickly so it is sweating for about
1:10:11 > 1:10:15three to five minutes. And then the stock goes in. 10 minutes, maximum.
1:10:15 > 1:10:17And it's important not to overcook soup as well.
1:10:17 > 1:10:20People just think it is accumulation of all ingredients
1:10:20 > 1:10:21and just throw it in.
1:10:21 > 1:10:23It is, but it is how you put them
1:10:23 > 1:10:26together to bring out the maximum flavour of the ingredient.
1:10:26 > 1:10:29That is the most important thing. Bringing out the flavour.
1:10:29 > 1:10:31Tell us about red mullet then, because I love this fish.
1:10:31 > 1:10:34It is one of your favourite fishes, I believe. Red mullet is great.
1:10:34 > 1:10:37It's one of these fishes that you can find in supermarkets now.
1:10:37 > 1:10:40Your fishmonger can do all the filleting for you.
1:10:40 > 1:10:42It was one of the first things I learned in a professional kitchen,
1:10:42 > 1:10:44how to fillet a fish.
1:10:44 > 1:10:47And I think it's a great, great thing to do. It is nice.
1:10:47 > 1:10:49- This is quite a small one. - It's very small.
1:10:49 > 1:10:51You can get them a little bit bigger.
1:10:51 > 1:10:53So we are going to serve two fillets.
1:10:53 > 1:10:55I'm just going to take this one off here.
1:10:55 > 1:10:57And one for him over there.
1:11:01 > 1:11:04So I'm just making a bit, this is just creme fraiche, shallots,
1:11:04 > 1:11:05chopped herbs going in there?
1:11:05 > 1:11:08That's it. Season it as well, little bit of salt and pepper.
1:11:10 > 1:11:13- But you can still use the bones?- You can use them.
1:11:13 > 1:11:16You can put them in the freezer and use them another time.
1:11:16 > 1:11:18If you're going to make the soup with the fish stock,
1:11:18 > 1:11:20then use those bones, it'll be perfect.
1:11:20 > 1:11:23Do you have to make sure it is scaled as well?
1:11:23 > 1:11:27I just need a little bowl of water. I'm going to pin bone these.
1:11:27 > 1:11:31- I will get you a little...- Cold water. Don't disappear with that.
1:11:31 > 1:11:36- Cold water.- One second, keep talking! - Pin boning.
1:11:36 > 1:11:38Go on, Marcus, push him, push him.
1:11:38 > 1:11:40There is a limit!
1:11:42 > 1:11:44OK. Just going to take out the pin bones.
1:11:44 > 1:11:47The reason why I want the cold water, James, is basically...
1:11:47 > 1:11:51- You have got cold water, chef.- Thank you! So little bit of cold water.
1:11:51 > 1:11:54Basically, as you are pin boning them,
1:11:54 > 1:11:57just dip your fingers into the water and take out the bones.
1:11:59 > 1:12:02It just takes the bones off the end, this little utensil.
1:12:02 > 1:12:06- It does take time but it is quite important.- Very, very important.
1:12:06 > 1:12:08They are out of there.
1:12:08 > 1:12:12- So put that to one side. You're chopping up the wild mushrooms.- Yes.
1:12:12 > 1:12:16What I am going to do, I'm going to cook the mushrooms and the red mullet
1:12:16 > 1:12:19and if you can just put that into the blender for me, that would be great.
1:12:19 > 1:12:21- I can do that.- OK.
1:12:22 > 1:12:25Just going to put a little bit of olive oil in both pans.
1:12:28 > 1:12:32- So this has just been cooking for about five or six minutes?- Yes.
1:12:32 > 1:12:35There you go. Right, throw that lot in.
1:12:35 > 1:12:39OK, mushrooms into the pan. I have a selection of mushrooms like so.
1:12:39 > 1:12:41You can buy them from the supermarket.
1:12:41 > 1:12:44We have some chanterelles, a little bit of cep and shiitake.
1:12:44 > 1:12:48- Salt and pepper, just very lightly. - You put butter as well?
1:12:48 > 1:12:51I do with the mushrooms. I'm just going to season the skin of the fish.
1:12:51 > 1:12:54Always make sure when you put a fish like this into the pan,
1:12:54 > 1:12:57you just dry it off, otherwise it is going to stick.
1:12:57 > 1:13:02A non-stick pan is very important. OK, olive oil, skin side down first.
1:13:02 > 1:13:04Like so, thank you.
1:13:05 > 1:13:08There is a sink over there when you want to wash your hands.
1:13:08 > 1:13:11If it tenses up, just hold the skin down.
1:13:11 > 1:13:13Just push it down and it will start to relax.
1:13:13 > 1:13:15I will do that while you wash your hands.
1:13:16 > 1:13:19- You're making sure I wash my hands. - Don't worry, I'll take over!
1:13:26 > 1:13:30- I'm just blending this. You want it quite loose, don't you?- Yes, please.
1:13:33 > 1:13:36That's probably enough. Just keep mixing the mushrooms around.
1:13:36 > 1:13:39So, Martin, are you a big fan of mushrooms? Field mushrooms?
1:13:39 > 1:13:41Field mushrooms are great.
1:13:41 > 1:13:44They grow in abundance and I don't think we use them enough really.
1:13:44 > 1:13:46Everybody goes looking for the wild stuff
1:13:46 > 1:13:49but field mushrooms are cracking, great flavour.
1:13:49 > 1:13:52I think they get a fantastic flavour as they get older as well.
1:13:52 > 1:13:54They really do. OK.
1:13:55 > 1:13:59If you can just put a few herbs into those mushrooms, James?
1:13:59 > 1:14:01- Do you want some butter in there as well?- Yes. Into there.
1:14:01 > 1:14:04- Just put a little bit of butter into that.- How many pieces?
1:14:04 > 1:14:06Two, that would be great. One more.
1:14:06 > 1:14:08Tell us a bit about your book that was out last week.
1:14:08 > 1:14:10That's right, my first book, which is great,
1:14:10 > 1:14:14How To Cook The Perfect, and I have taken 80 of my favourite recipes,
1:14:14 > 1:14:17broken them down and made them user-friendly.
1:14:17 > 1:14:20Almost teaching the home cook how to cook things
1:14:20 > 1:14:23but taking it to the next stage, to make it little bit easier.
1:14:23 > 1:14:25What kind of dishes have you got in there?
1:14:25 > 1:14:29We're doing soups, great deserts, fantastic roasts,
1:14:29 > 1:14:33there are no recipes that you wouldn't recognise, scones,
1:14:33 > 1:14:36chocolate cake, brownies, really nice things.
1:14:36 > 1:14:38But I put the tips in that you need to know to get that real
1:14:38 > 1:14:42success out of it. There are so many people stumble on so many problems.
1:14:42 > 1:14:45with cooking at home and I think there are a lot of questions
1:14:45 > 1:14:49- they ask themselves. - Like putting tomato ketchup on.
1:14:49 > 1:14:52You have to get it in, didn't you? You won't let it lie.
1:14:52 > 1:14:55So basically, I've cooked the fish three quarters of the time onto
1:14:55 > 1:14:58the skin, flipped it over, the mushrooms are ready and all
1:14:58 > 1:15:02I've done is turn off the heat and the fish will carry on cooking.
1:15:02 > 1:15:06So, just want to check the seasoning in the soup.
1:15:09 > 1:15:12- A little bit of stock.- Separate spoon, remember Mumbo is watching.
1:15:12 > 1:15:14Yes, yes, yes.
1:15:18 > 1:15:22- Seasoning is good. OK. - There you go, chef.- All righty.
1:15:22 > 1:15:25Put that down there.
1:15:25 > 1:15:29OK, so just going to put the mushrooms in the centre of the plate.
1:15:29 > 1:15:31This is a rustic dish, James.
1:15:31 > 1:15:34Can you do me some chopped chives, please? That would be great.
1:15:34 > 1:15:36- Chopped chives. - Have you got some more?
1:15:37 > 1:15:41- I've chopped them all. - All right, some... Some...- Chopped...
1:15:41 > 1:15:44- Chopped chervil.- There you go.
1:15:44 > 1:15:45LAUGHTER
1:15:45 > 1:15:47There you go, OK.
1:15:47 > 1:15:50Is that what you do if you have not got the herb that you want,
1:15:50 > 1:15:51you make do with something else?
1:15:51 > 1:15:53Yes, take it from the garden.
1:15:54 > 1:15:58- Look, James, mushrooms in the centre. - I've got a little bit, here you go.
1:15:58 > 1:16:01This is a soup, you don't need to put the cream in, either,
1:16:01 > 1:16:02if you don't want the cream.
1:16:02 > 1:16:06If you want it to be vegetarian, vegetable stock is perfect.
1:16:06 > 1:16:11- The soup looks beautiful. - Great colour. All the way round.
1:16:11 > 1:16:12Fish on top.
1:16:16 > 1:16:21- Like so.- I'll leave you to spoon that on. It looks, the colour of that.
1:16:21 > 1:16:24- Delicious. I leave you to put that on.- Hot water.
1:16:25 > 1:16:28A little bit of hot water, put your spoon in.
1:16:28 > 1:16:30Remind me what this dish is again.
1:16:30 > 1:16:33Field mushroom soup, with sauteed wild mushrooms, creme fraiche
1:16:33 > 1:16:35and olive oil.
1:16:35 > 1:16:37By a two-starred Michelin chef. Genius.
1:16:43 > 1:16:47You can almost take a picture of that. It just looks spectacular.
1:16:49 > 1:16:53- I'm amazed by how quickly you can do all of that.- Have a seat. Dive in.
1:16:53 > 1:16:57- OK.- Tell me what you think. - It is a work of art, isn't it?
1:16:57 > 1:16:59It is. It looks incredible.
1:16:59 > 1:17:02This time I'll make sure I get a bit of everything
1:17:02 > 1:17:05because it doesn't come back, does it?
1:17:05 > 1:17:06Get A big spoonful.
1:17:08 > 1:17:10I'll try this.
1:17:10 > 1:17:13What other fish could you use?
1:17:13 > 1:17:15For me, I think the great alternative is scallops.
1:17:15 > 1:17:18Because of the sweetness and earthiness of the mushroom, yeah.
1:17:18 > 1:17:19This is such an earthy dish.
1:17:19 > 1:17:22If you couldn't get red mullet, can you use any kind of fish?
1:17:22 > 1:17:24Yes, you could use anything you like with this.
1:17:24 > 1:17:27You could use some salmon, even some smoked salmon would be great.
1:17:27 > 1:17:30Smoky salmon with this soup would be lovely.
1:17:34 > 1:17:38That really was sensational, Marcus, and that soup was a meal in itself.
1:17:38 > 1:17:41Sports presenter and Strictly Come Dancing winner Chris Hollins
1:17:41 > 1:17:44is used to the tension on live television, but he was pretty
1:17:44 > 1:17:48nervous about the prospect of facing Food Heaven or Food Hell.
1:17:48 > 1:17:51Would he get calves liver or kale? Let's find out.
1:17:51 > 1:17:53Everybody here has made their minds up.
1:17:53 > 1:17:56Chris, just to remind you, if it is not reminding you enough,
1:17:56 > 1:17:58we have got your calves' liver sat there.
1:17:58 > 1:18:01- Beautiful piece of calves' liver there.- Pan-fried with,
1:18:01 > 1:18:03classically we have got some bacon here, but we are going to do
1:18:03 > 1:18:06some wild mushrooms, and nice little Madeira sauce, straw fries.
1:18:06 > 1:18:10Alternatively, it could be this mass over here, like a hedge.
1:18:10 > 1:18:11Exactly, it looks like a hedge.
1:18:11 > 1:18:14It feels like a hedge and to me, it tastes like a hedge.
1:18:14 > 1:18:17It is lovely, look at that. It is kale, it is fantastic stuff.
1:18:17 > 1:18:19Stripped off, we could turn these into tortellini.
1:18:19 > 1:18:21We could, I say, he could.
1:18:21 > 1:18:24And make some nice little tortellini with ricotta.
1:18:24 > 1:18:26We have a lovely piece of turbot.
1:18:26 > 1:18:28I know you are big fan of turbot as well,
1:18:28 > 1:18:31Claire, at the end of the table. Pan-fried, wilted kale as well.
1:18:31 > 1:18:33How do you think these lot decided?
1:18:33 > 1:18:35I've no idea. They look nice people.
1:18:35 > 1:18:38- We know what people wanted at home. It was 2-1 already to hell.- I know.
1:18:38 > 1:18:40Anouska wanted hell as well. So that was 3-1.
1:18:40 > 1:18:43- It was the turbot, sorry. - I've changed my mind about you.
1:18:43 > 1:18:45It wasn't looking good at 3-1, but thankfully,
1:18:45 > 1:18:48- all these lot chose heaven. - Oh! Whoo!
1:18:48 > 1:18:51We brought you back so we are going to cook this liver. Now, for this.
1:18:51 > 1:18:54Run through the ingredients. We have some calves' liver here.
1:18:54 > 1:18:57We have got some really good organic bacon. This is dry cured.
1:18:57 > 1:19:00Must, must use the dry-cured bacon. Not the wet-cured.
1:19:00 > 1:19:02It creates too much liquid in the pan.
1:19:02 > 1:19:04It is like foamy stuff when you come to fry it.
1:19:04 > 1:19:07So we have some dry-cured bacon there. A decent thick cut.
1:19:07 > 1:19:09We have some onions, little bit of butter, of course.
1:19:09 > 1:19:12- Not that I use much in my cooking. - CHRIS LAUGHS
1:19:12 > 1:19:15Some chanterelles, some wild mushrooms, some chervil, stock,
1:19:15 > 1:19:19Madeira, cream and then some potato which I am going to give to Claire.
1:19:19 > 1:19:21I feel a bit of an insult giving Claire this but straw fries,
1:19:21 > 1:19:23- please, Claire. - They had better be good!
1:19:23 > 1:19:27These are better than any sort of drive through you will ever go to.
1:19:27 > 1:19:32So please, I want a little bit of oil in there, please, Chris.
1:19:32 > 1:19:36- Any one?- Use that one, that is great. There you go.- Tell me when.
1:19:36 > 1:19:38Keep going, keep going, keep going.
1:19:38 > 1:19:41I am going to put these little shallots
1:19:41 > 1:19:43and start to cook these down.
1:19:43 > 1:19:44Here you go.
1:19:44 > 1:19:49You can shake the pan if you feel the need to do that. No, please.
1:19:49 > 1:19:51I will get the hands right.
1:19:51 > 1:19:55Maybe not. Just keep doing that. Then we have got some lardons here.
1:19:55 > 1:19:58If you can chop these up and then we can add these to our pan as well.
1:19:58 > 1:20:01- OK, right.- The secret of cooking liver is a hot pan.
1:20:01 > 1:20:03And particularly calves' liver.
1:20:03 > 1:20:06It is the same with all livers, really, chicken livers,
1:20:06 > 1:20:08calves' livers, sear it really hot.
1:20:08 > 1:20:10Serve it pink as well. That is the key.
1:20:10 > 1:20:12I always overcook my liver.
1:20:12 > 1:20:16It can go slightly bitter as well. It is not a nice taste.
1:20:16 > 1:20:19It is sort of chalky really if you over cook it.
1:20:19 > 1:20:22So basically, the bacon is going to go in there.
1:20:22 > 1:20:23Keep doing that.
1:20:23 > 1:20:26- Do you want me to stir it or keep doing that?- You can keep doing that.
1:20:26 > 1:20:28It makes a lot of noise though.
1:20:28 > 1:20:31Right, straw fries. Look, masterclass in straw fries.
1:20:31 > 1:20:34Nice and thin. You would normally use a mandolin if you wanted,
1:20:34 > 1:20:35but Claire is here, why not?
1:20:35 > 1:20:38SHE LAUGHS
1:20:38 > 1:20:39Some salt on here.
1:20:40 > 1:20:44- James, if you can get me some black pepper.- Salt? Why salt?
1:20:44 > 1:20:45I need to season it.
1:20:45 > 1:20:49Right, that is what I got criticised for in MasterChef.
1:20:49 > 1:20:53- I'd never used salt.- You never use it?- Hardly ever.- You need it.
1:20:53 > 1:20:57So look at the straw fries. Straight through.
1:20:57 > 1:20:59She has almost done those with a ruler.
1:21:01 > 1:21:03So salt and pepper, now get a really hot pan.
1:21:03 > 1:21:06We are going to cook this liver and then leave it to rest.
1:21:06 > 1:21:08Nice hot pan, a little bit of oil in there.
1:21:08 > 1:21:11Some butter and the butter will give it a nice colour which is what
1:21:11 > 1:21:17- we want. In we go with the liver. A searing hot pan.- That is hot.
1:21:17 > 1:21:18Yes, it needs to be hot,
1:21:18 > 1:21:22because we want to cook this liver for about no more than two
1:21:22 > 1:21:26minutes both sides. Very, very hot.
1:21:26 > 1:21:29You need the pan hot
1:21:29 > 1:21:32because you want to get that nice brown texture to the liver as well.
1:21:32 > 1:21:35- How are we doing with our chips, Claire?- Yes, they are good.
1:21:35 > 1:21:37Are you enjoying bossing her around?
1:21:37 > 1:21:40- I am not bossing! - Are my chips ready?
1:21:40 > 1:21:45I am not bossing her around. They are fantastic.
1:21:45 > 1:21:48Straw fries are absolutely fantastic.
1:21:48 > 1:21:50Now, we were on about those game chips,
1:21:50 > 1:21:54they are like little wafers, you do them on a little mandolin.
1:21:54 > 1:21:57They looked like crisps. You can see our onions they're cooking down.
1:21:57 > 1:21:59Lovely.
1:21:59 > 1:22:00I'm doing them in a separate pan
1:22:00 > 1:22:03because I am going to make my sauce in this pan as well.
1:22:03 > 1:22:06- So, we will take this over and look at that liver.- Perfect.
1:22:06 > 1:22:10- It is a beautiful piece of liver as well.- Fantastic.
1:22:10 > 1:22:14Chips going straight in. When was the last time you have done that?
1:22:14 > 1:22:17- I think it is like me and my crab earlier.- Yeah.- College.
1:22:17 > 1:22:20- Yeah, probably.- Probably college. So some nice straw fries.
1:22:20 > 1:22:23Now the reason why I am going to cook this separately is
1:22:23 > 1:22:26because you don't want the fat from the bacon in there.
1:22:26 > 1:22:29I'm going to leave this to rest before you actually serve it.
1:22:29 > 1:22:32You don't want to take anything meat, you mentioned it with
1:22:32 > 1:22:35the pork earlier, straight out and put it on the plate.
1:22:35 > 1:22:37- You need to leave it to rest. - Another mistake...- A mistake.
1:22:37 > 1:22:40Yeah, you see, When you go back, you will be able to know this
1:22:40 > 1:22:42on MasterChef.
1:22:42 > 1:22:46Serve it nice and pink. Keep flicking this over.
1:22:46 > 1:22:49You get this nice colour which is what we want on here.
1:22:49 > 1:22:52Right, running through the ingredients for our sauce,
1:22:52 > 1:22:55we have got our wild mushrooms here, chop some chervil up.
1:22:55 > 1:22:57This is some stock.
1:22:57 > 1:22:58We have some double cream
1:22:58 > 1:23:00and some Madeira.
1:23:00 > 1:23:03The stock we are using is beef stock which is this stuff.
1:23:03 > 1:23:06You can buy it now from supermarkets.
1:23:06 > 1:23:08They actually sell it in those tubs already done.
1:23:08 > 1:23:10Seen those.
1:23:10 > 1:23:11You can buy the fresh stuff.
1:23:11 > 1:23:16The idea is with that, you basically by a tub of stock,
1:23:16 > 1:23:20reduce it down by half and that is what we end up with.
1:23:20 > 1:23:24And it goes like a jelly and that is what we want. In goes our mushrooms.
1:23:24 > 1:23:29Both types of mushrooms. They can go in. With of course, some butter.
1:23:29 > 1:23:31That is going to go there. Start to fry this.
1:23:31 > 1:23:33Always mushrooms really hot pan.
1:23:33 > 1:23:35If you are storing mushrooms,
1:23:35 > 1:23:38because the season is coming towards the end, March time,
1:23:38 > 1:23:41is the time for wild mushrooms, don't store them in a plastic bag.
1:23:43 > 1:23:47- They go soggy. - Well actually, they decompose.
1:23:48 > 1:23:51You can see our shallots there. A nice bit of bacon.
1:23:51 > 1:23:53Turn that heat off now. How are we doing with our chips, Claire?
1:23:53 > 1:23:54Yeah, about 30 seconds.
1:23:54 > 1:23:57Show me that technique again, because when I go like that,
1:23:57 > 1:23:58it goes off the side.
1:23:58 > 1:24:01It is basically tilt the pan, forward, back.
1:24:01 > 1:24:03Do it all in one motion like that.
1:24:04 > 1:24:08- I'll try that at home!- Yes!- No, we've only got a few mushrooms
1:24:08 > 1:24:10so it's tilt forward and back.
1:24:11 > 1:24:13Kind of, yes.
1:24:14 > 1:24:16In we go with the Madeira.
1:24:16 > 1:24:19Tilt the pan forward, flame our Madeira, there we go.
1:24:21 > 1:24:24To burn off the alcohol, you see. This is our stock.
1:24:24 > 1:24:27You can see, once you have made this, this is a good tip,
1:24:27 > 1:24:29it actually jellifies.
1:24:29 > 1:24:34This is the real essence of really good cooking, is good stock.
1:24:34 > 1:24:36So we're going to throw in the stock.
1:24:37 > 1:24:41- You must make tonnes of this stuff a day?- Absolutely.
1:24:41 > 1:24:44- Every day, every day, fresh stock. - Every single day.
1:24:44 > 1:24:47- And you can freeze it or put it in the fridge?- Put it in the fridge.
1:24:47 > 1:24:49But, I mean, like I said, we make it every day.
1:24:49 > 1:24:51We make so many different sauces.
1:24:53 > 1:24:55There you go.
1:24:55 > 1:24:57Right, the idea is that we reduce down now
1:24:57 > 1:25:01- and we're going to add some cream. Keep the pan nice and hot.- Lovely.
1:25:01 > 1:25:06So this starts to come together. So we have got our chervil.
1:25:06 > 1:25:09Then we grab our bacon now. Look at those straw fries.
1:25:09 > 1:25:14- I know, they do look good.- Then grab our bacon. Take off the fat.
1:25:14 > 1:25:21And that can go straight into the pan. Lose this fat.
1:25:21 > 1:25:24And we just bring this down, reduce this down a little bit.
1:25:24 > 1:25:27The key to I think, all good cooking, is stocks.
1:25:27 > 1:25:28For sure.
1:25:28 > 1:25:30A good way of making beef stock quickly,
1:25:30 > 1:25:32if people don't want to buy it?
1:25:32 > 1:25:34You need to rest off some bones and stuff.
1:25:34 > 1:25:37You need to get some beef bones from the butcher and roast them
1:25:37 > 1:25:38in the oven little bit.
1:25:38 > 1:25:44Some vegetables, carrots, onions, leeks, celery in there. Cook it.
1:25:44 > 1:25:48- You need to cook it really slowly for about 24 hours or so.- 24 hours?
1:25:48 > 1:25:52- Take a day off work?- Yeah. We cook ours for about 24.
1:25:52 > 1:25:54If you do it for eight hours you get a nice flavour out of it.
1:25:54 > 1:25:56But the longer it is, the better it is.
1:25:56 > 1:26:00Longer, slower and keep skimming it, making sure the fat is off of it.
1:26:00 > 1:26:03It is not the easiest thing in the world.
1:26:03 > 1:26:06No, I watched when I did MasterChef, they were showing me
1:26:06 > 1:26:10how to make it there because I had to make a red wine sauce.
1:26:10 > 1:26:11A red wine sauce, there we go.
1:26:11 > 1:26:14Right, we are going to take our liver, there it is.
1:26:14 > 1:26:19And take our juices. Don't want to lose any of it.
1:26:19 > 1:26:23And then, because I am a bit cack-handed, Claire,
1:26:23 > 1:26:24can you season that for me, please.
1:26:24 > 1:26:28And then we can use our bit of chervil in there as well.
1:26:28 > 1:26:30I haven't put any salt in there yet.
1:26:33 > 1:26:35Add three-star touch now to that sauce.
1:26:35 > 1:26:40You notice that was just a polite way of passing the buck!
1:26:40 > 1:26:45Right, pile. You did it in rehearsal and it was better than our pile.
1:26:45 > 1:26:48- A pile.- It was, genuinely.
1:26:50 > 1:26:54- It has gone all flat now. - Oh, it has gone all flat now.
1:26:55 > 1:27:00- Right so you start to reduce this down.- It looks absolutely beautiful.
1:27:00 > 1:27:02- Happy with that? - I'd put that there actually!
1:27:05 > 1:27:07- It is Michelin Star, not Eurostar. - Hey-hey!
1:27:07 > 1:27:12- And we just put that... - That does look good.
1:27:12 > 1:27:15I love the colours as well.
1:27:15 > 1:27:20Well, it is kind of wintry, isn't it? That kind of stuff.
1:27:20 > 1:27:21It is nice and simple.
1:27:22 > 1:27:27And that sits on there. Grab your irons. That's yours.
1:27:29 > 1:27:32- You get to dive in. Help yourself. - Shall we put it on here?
1:27:32 > 1:27:36- Do you want to bring the glasses over, girls.- That looks lovely.
1:27:36 > 1:27:39- Do I just dive in?- Bring it over.
1:27:40 > 1:27:43- Happy with that, guys?- Heaven.
1:27:43 > 1:27:47- Is it absolute heaven?- It is heaven. - Claire, happy with the seasoning?
1:27:47 > 1:27:49- Yes, fantastic.- Nice. It is one of the comfort foods.
1:27:49 > 1:27:52I don't think you are going to get any of this, girls.
1:27:52 > 1:27:55- Here, have a bowl of chips. - Thank you!- The chips are bit dodgy.
1:27:55 > 1:27:57The chips?
1:27:57 > 1:28:00- They let it down. - The chips let it down a bit?
1:28:00 > 1:28:03Anyway, have a glass of wine. There you go.
1:28:03 > 1:28:05Ollie has nailed it right throughout the show
1:28:05 > 1:28:07and I think he has got a great one.
1:28:07 > 1:28:10- There you go and you get a glass of wine and a bowl of chips.- Thank you.
1:28:10 > 1:28:12Thank you for choosing the liver.
1:28:16 > 1:28:19And those were three Michelin Star chips there, Chris.
1:28:19 > 1:28:20Thanks, Claire.
1:28:20 > 1:28:23I'm afraid that's all we've got time for on today's Best Bites.
1:28:23 > 1:28:25If you would like to try cooking any of the tasty food you have
1:28:25 > 1:28:28seen on today's programme, you can find all of the studio recipes
1:28:28 > 1:28:31on our website. Go to: bbc.co.uk/recipes
1:28:31 > 1:28:34There are plenty of delicious recipes on there to choose from,
1:28:34 > 1:28:37so have a great week and I will see you very soon.