Episode 121 Saturday Kitchen Best Bites

Good morning. Get ready for some of the tastiest food on telly.

This is Saturday Kitchen Best Bites.

Welcome to the show,

we've been searching the Saturday Kitchen archives

to find some of the best chefs around to cook for you this morning.

And we're joined by some very hungry celebrities too.

Tristan Welch bakes bacon in a paper bag.

Yes, you heard it right.

And he serves his rustic masterpiece with carrots

and creamed baby onions.

And the master of Italian cookery, Francesco Mazzei,

gets creative with pasta.

He makes cavatelli pasta from scratch

with a little help from yours truly

and serves it with broccoli,

chilli and a dried grey mullet roe called bottarga.

The incredible Marcus Wareing makes what is probably the best

mushroom soup in the world.

He makes his soup from field mushrooms

and serves it with a crispy red mullet,

shallots and a herb creme fraiche.

And TV presenter Chris Hollins faced his Food Heaven or Food Hell -

would he get his Food Heaven, calves' liver,

with my pan-fried calves' liver with wild mushrooms, Madeira sauce

and skinny fries, or would he get his dreaded Food Hell, curly kale

with a kale and ricotta tortellini with pan-fried turbot,

wilted curly kale and beurre noisette sauce?

Find out what he gets to eat at the end of today's show.

But first up, Ben Tish joined us in the kitchen

with a fantastic Yorkshire-sized portion of tapas.

-Great to have you on the show, Ben.

-Thanks, James.

-Thank you for coming on.

-Pleasure to be here.

Now, you're influenced heavily - we mentioned the Italian,

-but the Spanish theme, particularly this dish.

-Yeah. Absolutely, yeah.

So, it's hake with clams, spicy chorizo and Arbequina olive oil mash.

-Sounds good to me.

-Yeah, so it's a take on a Spanish -

it's refined a little bit with the addition of the mash.

Right, so tell us about this hake, then.

You want to get that on to start off with, I know you do.

Yeah, absolutely. So, hake, used loads in Spain and France.

As we spoke to Daniel about earlier.

-Yeah, super fish.

-Yeah, really good.

-Really good.

Cooking it on the bone,

-it's a really good way to cook hake, or any fish, for that matter.

-Yeah.

Love cooking fish on the bone.

Particularly with hake - it's quite delicate, innit, really?

Can fall apart if you overcook it.

Exactly, but the bone kind of helps that, helps keep it all together.

But does add that flavour in there as well.

So, I've got a nice hot pan, and olive oil in there,

and just added the hake into there.

Now, this is cut of meat that you normally find on salmon, it's called

a darne, this one, cut straight through the centre of the fish.

Yeah, a darne or a steak,

as probably a lot of people would know that.

Just, like, going in there - thanks, James.

And just going to get my clams in there now, as well.

-There we go.

-Yeah.

Cooking away in there. Get rid of that, wash the hands.

In there you've just got a little bit of olive oil. Just a touch.

Just a little bit of olive oil in there, that's it.

Just want to get that going, want a nice kind of caramelisation on that.

Now, we've mentioned that the French like it as well,

but was one of the first dishes I learnt to cook in France,

-was the hake with the beurre blanc sauce.

-Yeah, that's correct.

And when we went to France, you and I,

some massive ones on the market in Brittany. Fabulous fish.

-Again, inexpensive.

-Tasty...

In Italy they kind of use it a lot as well,

we have an Italian influence at our restaurants,

so, you use quite a lot in Italy as well.

It just seems, in the UK, that we just kind of don't get it...

It's the name, you see the name in the UK,

people don't like the name or the look of the fish, they won't eat it.

-It's always the cod and the haddock that I think you see...

-Yeah.

Crazy, innit, really, when you think - there's

so many great other fish out there. Particularly this one.

James, you're peeling some chorizo for me.

We've got some cooking chorizo here, and this is spicy cooking chorizo.

It's different to the cured chorizo - it needs to be cooked.

It's great when you're cooking - er,

when you cook it down, it releases its paprika oil.

Well, the word "picante" is what you're looking for in...

Picante, exactly. Which is the spice one.

You get dulce, which is the sweet one,

-and picante, which is the spicy one.

-Yeah.

-So...

Got the clams, they're going nicely, there. Turn the hake again.

And I'll grab some of that chorizo, James, if I may.

Now, the difference, like I said,

-the cooking one, you can easily tell the difference.

-Yeah...

-One's like a sausage, the other one's firm.

-Yeah.

Yeah, exactly that. I mean, you CAN cook with the fully cured one...

-Yeah.

-And it also releases a bit of oil, but this is much better.

-Kind of what it's about.

-Yeah.

So, I just want to get that sweating away, there,

and it'll start to release all its oil on there. That's really good.

Now, I mentioned the fact that you're a big fish fan

with your sea bass. Hake? Tried that?

You know, I'm just trying to think,

what family of fish is hake from, or what - give me some...

I would've thought it's probably cod or haddock.

It's called colin in French, and...

-It's in the cod family, yeah.

-Cod, cod...

So, if you could peel that potato for me, James,

-and we're going to get that on.

-Right.

Just going to turn that again. We've got a nice colour on that now.

So that's good.

And then, here,

I've got some white wine that I'm just going to add into there.

-Now, tell us about these restaurants, then.

-And some sherry.

You first of all came to London when?

-I came to London, ooh, about 14, 15 years ago.

-Right.

-Started working - um, first job was at the Ritz.

-Yeah.

Classic place, did that for a year.

And then ended up working with Jason Atherton at various restaurants.

Um - sorry, James, just interrupt, there.

-So, I'm just steaming that away, there...

-Yeah.

..and that's going to finish cooking the fish through.

-Yeah.

-Get the potatoes on, there.

So, yeah, worked at an Italian restaurant called Al Duca,

which was where I kind of got more into, like,

the rustic style of things.

-I'll do that.

-OK, cool.

-You do that one.

-OK, thanks.

And then, yeah, I had a little detour into Scotland,

where I worked at a country house hotel up there,

and I got really in touch with produce and things like that,

and moved back to London...

-Big mix and match, then, really.

-Mix and match, exactly.

And then started at Salt Yard.

And it's just gone from there, really got into Spanish cooking.

Talking about Spanish cooking, these are modern tapas restaurants,

but they're all different, are they?

Or they're all roughly different.

No, there's a theme running through them, you know,

we specialise in charcuterie cheese,

Spain and Italy as well, not just Spanish.

And, yeah - kind of tapas, but with a modern twist on them.

Particularly the iberico, innit, that's what you use quite a bit?

At Opera Tavern restaurant in Covent Garden, which we opened

a year ago, we've kind of we've kind of become famous for fresh

-iberico meat, so...

-Yeah.

Everybody probably knows the ham that's carved in Spanish

-restaurants, the jamon iberico...

-Pata negra, it's called.

Pata negra, yeah.

But the fresh meat is delicious as well,

and it can be cooked rather like beef.

You can cook it medium rare.

So, we do things like tartares and carpaccios, we do a burger.

It's quite unusual with pork, like that.

When you talk about pork and medium rare, people are a bit...

Yeah, they're a bit funny. And, you know, because of the breeding,

-because of the diet...

-And the way they're fed.

..and the welfare, exactly that.

It's actually the cousin of the one in the Pyrenees, the French -

-noir de Bigorre, it's the cousin...

-Yeah, exactly that.

So, and they're wild, you know, there's nothing bad about them.

-You go and you take on - in the forest, in the mountain.

-Yeah.

They have a diet of acorns, mainly, don't they?

Yeah, that's exactly what it is. And so the meat kind of reflects that.

It's fatty - it's a little bit like wagyu beef,

I don't know if anyone's tried that,

but it's kind of got that richness going on.

-Right.

-So, just chop in a bit of parsley, so, thanks for that, James.

So, what do you want in this mash?

-OK, so, if you just put me that cream in there, please.

-Yep.

-Thank you.

-Probably about a third of that butter.

-So, salt and pepper in there.

Salt and pepper in there. I've got the cream and butter,

and then I'm going to add into the mash some Arbequina olive oil,

which is a delicious spicy olive from Spain.

Now, talking about olive oil, you walk about the supermarkets now...

-Oh, my God!

-It used to be Italian, that was it.

-But now you've got stuff from South Africa...

-It's overwhelming.

But you should treat it like wine,

-they're all very different.

-They're all different,

and in fact, this Arbequina olive oil that I'm using,

we use at our restaurants, the table olive oil,

the bread - and it's the new season olive oil that's come through now,

so it's a lot stronger than the old season, it's more in-your-face.

So, it can vary by season as well as by olive oil to olive oil.

-But the Arbequina, of course, is a type of olive itself.

-Yes, yes.

-And we sell the olives as well, which are delicious...

-OK.

..as a table olive. OK, so that's going nicely, there.

I'm just going to turn the hake over.

And this will take quite quickly to cook,

cos you're cooking this with a lid on, as well.

Exactly, so, you've got the steam going on there.

I'm just going to add some parsley into there.

-That's good.

-I mean, you're doing a brasserie dish later,

but this is kind of like the brasserie dishes in France...

-Yeah, it would be.

-That sort of classic beurre blanc sauce.

You can even say it's home cooking, because it's kind of a relation, eh?

You want some lemon in there as well?

Yes, please, just a squeeze of lemon to sharpen it up.

And I think...

-You're about there.

-..we're nearly there. Lovely.

OK, that looks good, James.

If you can pop me a spoon of that in the middle, that'd be good.

Thank you.

Very nice.

Just get my...

..fish slice. So, there's the hake.

Lovely. Nicely cooked through.

Do you serve that dish in your restaurant?

-Er, yeah, we serve...

-Probably not as big as that.

No, not as big as this!

All the dishes that we serve are tapas dishes.

That's a Yorkshire tapas, that.

Yeah. I did it as a nod to you, James. I thought I'd give you...

-Trust you to say that.

-..a Yorkshire portion.

But there we go.

So, you can see all those lovely paprika juices

have come out of there.

And you've put the sherry and white wine in this.

-Sherry and white, yeah.

-That was dry sherry in there?

Dry sherry, yeah, just gives the sauce a nice kind of bite.

That's really good.

This is really popular at the restaurant.

And sherry's on the up as well, actually.

Sherry's well on the up, we sell loads of sherry now.

OK, so there you go.

That is roasted hake on the bone with Arbequina olive oil mash,

clams and chorizo with a sherry sauce.

-Thank you very much.

-Lovely.

By a guy with his first time on Saturday Kitchen.

-Well done.

-Thank you.

THEY CLAP

That was pathetic, over there.

-We didn't know...

-Just trying...

-Yeah, yeah.

They just want something to eat, there we go. Dive in.

This looks amazing. Wow.

-Mm!

-Look at that.

-Try that for breakfast.

-Yeah, get that down you.

It is, it is delicious.

And that's what you say, you can use the different types of chorizo,

but the idea is to use the soft one, really, when you're cooking.

Yes, most definitely, yeah.

And then you just get - all the flavour comes out, and, yeah.

-Yeah?

-Fantastic.

-You like that? Good.

I used to be a bit funny about surf and turf, but...

-Surf and turf?!

-Yeah.

Beef and lobster?

It's got a little bit of chorizo in the sauce...

-It's delicious.

-But that does really well -

white fish, in particular, and they do it with cod

and they do it with all manner of different combinations in Spain.

-Yeah, yeah, absolutely. Yeah.

-Happy with that?

Very happy. Wow.

Olive oil mash? You know what I think about that.

But it really was delicious, even if there wasn't any butter in it.

Coming up, I'll be showing Spice Girl Emma Bunton

how to French trim a chicken breast,

after Rick Stein takes a trip to the Far East.

Jill, my wife, just can't see my fascination for fishing boats

and landing fish, but that's me.

Well, here, most of what they catch is tiny prawns

and small fish the size of minnows.

But they eat them either dried or made into that famous fish sauce,

the Thai fish sauce, that's in virtually every dish.

I suppose I was expecting to see the baskets of enormous prawns I saw

when I came here as a young backpacker,

but you can still get them.

You've got to have the prawns in Thailand, they're enormous!

They're about this big, I'm not joking,

if you pull them out like that.

And the best way to eat prawns, to me,

whole prawns in the shell, is on a barbecue.

So, get yourself a nice charcoal barbecue, put a grid on top of it

and just brush those prawns with a bit of ordinary oil

and grill them for about two minutes on the first side,

and then you turn them over.

And as you turn them over you see all that lovely blackened shell,

and that smell of barbecuing seafood, which once smelt,

once enjoyed, never forgotten.

When you think of that, you think of cold beers,

you think of being outdoors and having real fun.

While they're grilling, make up the simplest of Thai dipping sauces,

which appears with all the food here.

You get some fish sauce, you add some lime juice,

then you chop up red and green bird's eye chillies,

really small but they're SO hot.

You mix that all together, you take your prawns off the barbecue,

you take the shells off in your fingers,

you take a great lump of delicious, sweet prawn,

you dunk it into that sauce and you eat it.

Is there any way better of eating a prawn in this world?

I don't think so.

A simple dish like grilled prawns on a barbie.

And when I think of Thai food, it's always chillies, coriander,

lemon grass and lime juice.

But in that market,

when I saw all the piles of dried, candied and pickled fish,

it was like the food equivalent of the Thai alphabet.

Look at all this lot, I mean, what would you do with any of this?

I bet you just couldn't understand what to do,

and certainly I couldn't,

but I'm here, actually, to buy some of these shrimps.

And I'm just going to ask if I could have half a kilo...

I can't remember what half a kilo is,

but this much...I want to buy.

SHE SPEAKS THAI

HE CHUCKLES

Yeah. Yeah, that's it. Yeah.

One of those.

Look at these.

These are like boiled sweets, they're boiled shrimp sweets,

and they're absolutely delicious.

I love 'em, I'm getting really addicted to them.

But I'm not so sure about these, right?

What do you think that is?

Do you think it's a sort of squashed, round scallop shell, or what?

Actually, it's stingray wing, OK?

It's dried, it's made into this delightful shape,

again, it's deep-fried, served with boiled rice, nam prig pow.

I'd better just check the shrimps... Where...? Oh, there they are.

Thank you very much!

Oh! Great.

Cheers, thank you. Thank you.

Well, I've got this Thai stir fry this morning in the market,

I must say, I'm really pleased to be out of that market.

Much as I found it terribly interesting,

it just got so hot, all of my clothes smell of fish paste and fish,

you know, general market trading.

And the girl cooked this, it's so nice,

and this is by far the most popular dish she did.

First of all, I pounded some garlic and I left the peel on,

all the skins on, because I'm not too fussed about that sort of thing.

Then I got some prawns, and I bought these in the market.

I've just taken the heads off, cos they've got very, very soft skins,

and that'll be fine.

And I had this squid cut up, again, in the market.

They'll do everything for you!

So, I just stir that round a little bit.

Also, I bought some just ordinary mushrooms.

I asked a Thai what sort of mushrooms they were,

and he just said "mushrooms",

so I suppose, you know, you could use button mushrooms.

They look a bit like straw mushrooms to me,

and I've cut them up into sort of segments.

Just turn those over a bit.

I love these stir fries, there's just no, you know -

I'm one of those sort of cooks, you know,

don't need to worry too much, just get on with it.

Now, I've got some chillies, and these are shredded chillies, OK?

But they're quite mild ones, so I'll put quite a few in there.

Just want you to have a look at them.

You can't really buy them like this in England,

but they're very close to peppers,

they don't really look like chillies at all.

Then I've got the little hot ones, OK?

And I'll just put quite a lot of those in there.

And note I don't bother about taking any of the seeds out,

because this is Thailand, this is hot, OK?

You don't need to worry about. I don't think so.

Everybody gets used to chillies.

I sort of think that the way to tell the heat of chillies

is a bit like snakes, right?

The smaller the snake, the hotter the poison, if you see what I mean.

Now, just turn those over a bit. And now to add the sauces.

A good slug of ordinary soya sauce, about two tablespoons.

And then some sweet soya sauce.

The Indonesians call this ketchup, OK?

So, a little bit of ketchup in there. And then some oyster sauce.

Just about a teaspoon or so. Gloopy stuff.

And finally, some fish sauce.

OK? That's the Thai fish sauce.

There we are. Nam pla, it's called.

Just turn that over for about half a minute,

and then just add some Thai basil.

OK? Now, this is holy basil.

I grow this in my garden in England, and it's really lovely and fragrant.

You can grow it yourself.

It's quite hard to buy in England, but get yourself some seeds.

A really good handful of that.

Stir that over. We're nearly there. See how easy it is.

Finally, some pork stock.

And this was made for me in the market this morning,

it's pork knuckles, coriander root and garlic.

A little bit of that, just to add some sauce.

Turn it over.

And that is it.

I love the heat and tropical scents of Thailand,

but I must say it's great to get back

to the purity of light and the quietness of Cornwall.

But I still like to cook Thai food in Cornwall.

I wonder if they'd like to cook Cornish pasties in Thailand.

I don't think so, somehow.

But we're dead lucky in England.

I mean, you can buy the ingredients for most Thai dishes

in any supermarket.

Well, this is a John Dory.

Pretty impressive looking beast, don't you think?

Some people say it's ugly.

I think it just - well, it may look a bit glum, but not ugly.

Amazingly, a lot of people call it -

in a lot of countries, it's called the Saint Peter fish,

and that's supposed to be the thumbprint of Saint Peter.

In fact, they're actually a round fish -

look more like a flat fish, but they swim towards their prey like that.

And they can't be seen.

God, imagine if that was sort of coming at you,

you'd know about it pretty...

Weurgh! OK.

Anyway, the great thing about John Dory is that they're very firm,

it makes really good steaks. A good, firm, meaty fish.

Very dense fish, so you'd really have to cook it

for quite a long time to get the heat through it.

And ideal for this dish which I'm now going to cook,

which we got from Thailand again, from Hua Hin,

and it's hard fried fish with a red curry sauce.

First of all, get my pan nice and hot, and while I get that hot,

I just want to talk about the red curry paste

I'm going to make the sauce with.

Now, they're all - red curry pastes, they're all from Thailand,

and all subtly different.

In this case, we've got turmeric, we've got cumin,

we've got coriander, shallots, garlic, a little bit of paprika,

ginger, red chillies,

Chalky's favourite fish paste, called belacan, that smells so much,

and lemon grass.

So, I've wazzed that all up in a mortar and pestle,

to produce that lovely red curry paste,

and I'll just put a little bit of oil in this pan,

and fry the curry paste hard.

Just let that fry till quite a lot of the moisture's been driven off.

And now some coconut milk. About... Just under half a pint, I suppose.

Stir that around.

Now, some brown sugar.

And some fish sauce - couple of tablespoons of fish sauce,

and just leave that to simmer away gently.

There's only one more ingredient to add at the end of that,

fresh lime juice.

It's much better if you can just put freshly squeezed lime juice

in a sauce like that, right at the end, it really lifts the flavour.

Fantastic.

OK, that's nice and thickened up. I've only got the one burner,

so I've got to put the wok with the oil on the top there.

Just take my stands over.

There we go. And on with the wok.

I don't know if you've noticed, behind me,

but it happened in another programme I did before, but...

Actually, it takes quite a long time doing these sort of things outdoors,

because what happens is, you get helicopters coming over,

then you get a little sort of biplane, you know, whizzing across,

then somebody starts a strimmer in the lawn over there,

and you have to go and say, "Look, please cut it off,"

and then there's an outdoor, you know, little motorboat

with an outboard motor, and all these times you have to stop and wait,

and meanwhile the blinking tide's coming in,

and I'm just beginning to get my feet wet, but here we go.

First one.

Then the other.

And that's going to take about two minutes, so while they're cooking,

I'm just going to finish off the sauce, which is now nicely reduced.

And just going to add a little bit of lime juice there,

fresh lime juice, as I said.

That'll give it a real zing.

OK, I think we're just about there with the fish.

See, it's all nice and crisped up now, so that's good.

Nicely fried.

And there's the other one, butterflied out.

That looks great.

And now, just to finish the dish.

If you can't get John Dory like that, a steak of cod or monkfish would do.

And now some sauce - it's lovely and fragrant and sour and hot,

but above all, fresh tasting.

And a good sprinkle of chopped coriander - just roughly chopped.

And that's it. OK?

Do you mind if I go now?

WATER SPLASHES Thanks!

Delicious looking food from Rick, as always.

Now, as a new feature on the show

I'm going to show you a little masterclass,

a little skills test to show you how to joint and trim

-a French trim chicken breast. Nice and simple.

-OK.

It sounds more complicated than it is.

Basically, a chicken's split between four cuts, really.

You've got the legs, which you can do the legs,

and then you've got the breasts, to go with it.

-OK.

-So, what we're going to do is we're going to French trim it.

So, first of all - this is just to make it look really, really nice.

So, you remove the legs.

-There's no cutting through any bone at this point.

-Right.

You can easily do it.

So, you just remove that part - cut this part here.

Turn it over, press the leg like that,

and as you press it there's a little muscle,

which a lot of chefs call the chef's eye,

which is the best part of the meat.

You need to get that and cut it through,

-so you've removed the legs off, all right?

-Oh!

Do the same with this side, flip that over,

and again that muscle will show there.

You go round with the knife...

-Just reminds me of when I was at college.

-Wow!

There you go. So, you've got the two legs.

Now, to French trim the chicken breast,

you remove the little winglets as well.

Again, no cutting through any bones. So, just remove those through.

Straight through, like that.

And then you get your chicken and use the larger knife,

and cut just down one side, so you can choose whichever side you want.

You just repeat the process.

And then what you can do is then use the smaller knife

and just ease this away from the carcass, so you just cut through.

Nice and simple, all the way through.

Again, cutting through no bone.

Go as close as you can to the chicken,

and it'll go right through that knuckle there.

And the chicken breast gets removed.

-So, you do the same with that side as well.

-OK.

And then, to French trim it, which is to make it look pretty,

cos that looks nice,

but then to trim it all up so it looks really nice,

you need to clean this bone up -

this is what they call French trim, you can do this on a rack of lamb

as well, you just basically take the knife

and go all the way around...

And you pull off the meat from the bone, like that.

Oh...oh!

-See?

-I always wondered how you did that.

-There you go.

And then you just knock the knife straight through.

That's trimmed off.

Now, if we're at college, as Bryn would know,

-that would probably get about... 70%.

-I left college 15 years ago.

70%. But, however, what you need to do, is they look underneath...

and there's a little knuckle there.

What you need to do is trim that knuckle flat.

So, you just get a knife, trim that knuckle flat.

-So, when you turn it over, like that, the bone stands upright.

-Ohh!

That's how to French trim a chicken breast.

So, you can use that for all manner of dishes,

and one of the dishes that I'm going to do is just with wild mushrooms,

in a classic Madeira wild mushroom sauce.

-OK.

-So, on with the chicken first of all.

Bit like what Bryn did, we've got some oil going in there.

No butter at this point, because we put that in a little bit later.

In we go with the chicken, salt and pepper, and start that cooking.

-So, that's it?

-That's it.

-Great!

-Well, there's a little bit more to it as well.

-I know!

Not just that, just a bit of chicken, but...

That'll get cooked in the oven for about six minutes.

-So, first - congratulations on everything, really...

-Thank you!

I don't know where to start with your career.

Because, you know, started off at a very, very famous theatre school,

-so it started off quite good for you when you were young.

-Yes.

Didn't you - a little birdie told me

-you auditioned for Bianca in EastEnders.

-I did!

Years ago, actually, literally months before I met the Spice Girls.

-Right.

-I auditioned for Bianca in EastEnders.

-So, I had to do the whole, "Ricky!" But obviously...

-Didn't get it.

Wasn't as good! I wasn't as good.

So, yeah carried on doing other auditions,

and then auditioned for the Spice Girls, amazing.

The Spice Girls, you were the one that replaced somebody

-that left and went to college?

-Yes, went back to university.

-Michelle, bless her.

-And then you launched Wannabe, massive hit.

I bet you they're gutted now, aren't they?

-I know, poor thing - yeah, I do think about her.

-No, you don't!

I was at college at the time, yeah, and I got this audition saying,

"We've got this group together,

"but one of the girls is going back to university,

"would you come and audition?" I was like, "Yeah, cool."

I was used to going on auditions quite a lot,

but this was very different, as I knew straightaway

when I met the other girls, it was crazy.

That was it, you kind of had that bond even before... Straightaway.

Yeah, straightaway. It was really bizarre.

And I was really honest with the girls - I was only 18,

so I was like, "This is my first time away from home,"

but it was an amazing experience to meet them all. Crazy.

But nothing could have prepared you

-for what happened straight afterwards.

-Never.

-And it happened so quickly.

-Yeah.

It was so fast, and we travelled the world, and it was -

yeah, a crazy, crazy time.

It seems to me that the whole music industry's changed now,

because, I mean, seriously, this is what the Spice Girls achieved...

-Four Brits, number one in 30 different countries...

-31, I think.

31, sorry. Shoot the researcher.

-Nine UK number ones...

-Yeah.

-..three Christmas number ones...

-Yeah.

And in the year 2000 you'd already sold 53 million albums.

Yeah - in 2000, yeah. So, it's bit more...

Well, my fans, who are so loyal, they'll know more than me,

but, yeah, I know - isn't that amazing?

It is pretty - but then you all split up

and had separate careers, as well, bits and pieces.

Yeah, and we've gone on to do our own things, which is lovely,

as well, because as a group obviously we were very successful,

but, again, people have allowed us to go off and do our own things as well.

Which has been great.

Because the latest thing that you're doing, as well, at the moment,

-as well as the radio...

-I do my radio show,

which is on Saturday, yeah. Four till seven on Heart,

and I play great music and have a bit of a laugh, which is lovely.

You've got this clothing range, then. Tell us about that.

I have - I've got a children's clothing range with Argos,

and it's out now,

and it's been amazing to create kind of mini clothes

that are still cool and washable - I know you haven't got children,

but washable is very important.

Inexpensive is very important.

But still really cool, colourful, fun clothes for kids,

and it's been a real family thing as well, because...

-You get the whole family involved in it?

-The whole family.

We did every meeting at home,

so we had materials and ideas everywhere,

my little son picked colours, and Jade, my other half,

I think he's very cool, quite snazzy, so he really helped with the design,

and yeah, it's been a real family, home-bred thing.

And I've had great feedback.

The mums are loving the clothes at Argos, so I'm really happy with that.

-Is that something that you always wanted to do?

-Always.

Especially - when I had my first son, so he's...

God, he's going to be five this year, scary.

I just found it quite hard to find, you know, those skinny jeans

but with cool T-shirts and hoodies,

stuff they can play around in but still look smart, and fun.

I just found that quite hard to find, and with girls,

that are still pretty, but they're still for children.

Still little girls' dresses and party dresses and stuff like that.

So, I found that quite difficult to find,

and I've always wanted to do my own range. And here it is, it's out!

-Here it is!

-It's brilliant.

-And best of luck with it, as well.

-Thank you!

-So, just run through what I've done.

The chicken's cooked,

you leave that just to rest nicely before we carve it.

We've chopped up some shallots and some garlic in there.

These are the little mushrooms - we've got some chanterelles,

-some trompette de la mort...

-I love those, what are they called?

-Trompette de la mort, or trumpet of death.

-Oh!

-They go in there.

-Can we keep to the trompette de la mort, or whatever?

Yeah. These go - this is some Madeira, place the Madeira in.

Just a classic, simple little wild mushroom sauce.

Some stock, obviously chicken stock.

And you add that to it.

Now, the idea - a bit like what Bryn did, reduce that down a little bit

with everything else, and then we add our double cream to it as well.

Just a really simple little classic dish, with the wild mushrooms.

Salt and pepper, bring it to the boil.

If we use the double cream, it won't split,

-so a little bit of salt and pepper...

-Oh, really?

-So if you use single, it would split.

-Single cream will split

but also don't use creme fraiche or any of that low-fat yoghurt stuff.

-None of that here.

-You're talking to me!

-I like fall-fat cream.

-None of that in this kitchen. There you go.

Little bit of chives gone in there and we just warm this up.

Really, that's about it

and the classic French way to finish this off would be obviously...

-Butter.

-..a touch of butter,

-and we could mix that all together like that.

-I love it.

-As well as all that, this year, as if that wasn't enough...

-Oh, yes?

Yeah, this theatre. Tell me about the little Spice Girls musical.

-Oh, the Spice Girls musical.

-It's it the same producer as Mamma Mia.

Yes, it is, Julie Craymer and also Jennifer Saunders is writing it.

-Isn't that brilliant?

-Right.

I'm a huge fan of Jennifer Saunders, anyway, so...

-You were in Ab Fab as well, weren't you?

-I was, this new year.

She had three specials - a Christmas special,

a New Year special and there's going to be an Olympic special as well.

Yeah, and I was part of Absolutely Fabulous again which was great.

It's like being part of a little team.

I went for the script meeting and you've got

Jane Horrocks, June Whitfield, Joanna Lumley, it's amazing.

And, yes, she's writing the Spice Girls musical which we're hoping,

fingers crossed, it's going to be out at the end of this year,

so you'll have to come and see... We could do a little...

-We could do a little dance.

-Anyway, moving onto the chicken...

-We've both done Strictly.

-I'm busy that day.

-You'd love to.

-You've got to be joking.

-A bit of a tango.

-Well, you're quite tall.

-Check out them shoes! Look at them.

-I've got very high shoes on, yes.

We could still do a little tango, couldn't we?

-You're not serious, are you?

-Yes. Come on.

-See, look, we've got the stance. Yay!

-Very good.

I'm much more into that sort of...

Yes, I heard about your break dancing.

We don't want any of that.

You've just ruined my masterclass.

-My new addition to the show has just been ruined.

-Oh, I'm sorry.

They're all laughing in my ear.

I had loads of twitters saying delicious you are

and I should try and dance. LAUGHTER

Anyway, the chicken, we put the cereal on it as well. Just eat that.

I love it. Thank you!

My producer called this week and said,

"What is your favourite spice?"

and I went, "Coriander."

-I didn't actually realise you were on the show.

-Oh, my goodness.

-Dive in.

-Mmm!

-Happy?

-That's my favourite thing, mushrooms....

-Actually, everything is my favourite.

-Yeah, good actress as well.

That's a great seasonal Sunday lunch for you.

Now if you'd like to try to cook chicken like that or

try your hand at making any of the food you've seen on today's

show, then all the recipes are just a click away at bbc.co.uk/recipes.

Now we're not live today, so, instead, we're looking

back at some of the great cooking from the Saturday Kitchen larder.

Now if you've got any paper bags lying around, don't recycle them

just yet because Tristan Welch has a great way to use them up.

We're going to take fantastic bacon which I've actually cured myself.

You cured it yourself? Now this is a dry cured?

-Yes, absolutely, a dry cure.

-Right.

So, what we do is take a belly of pork and rub salt, sugar,

herbs, that sort of stuff into that.

So, dry meaning it's the dry salt

and in a wet cure, you put water in it?

Yes, brine, you add some water to it and sit it in there nicely.

We're going to take a nice chunk of that.

And this is the reason that I think...

I don't know if you think

but dry cured bacon is better than a wet cured bacon.

Yes, no moisture comes out when you cook it.

Basically, you're not adding anything else to it, other than the seasoning.

If you're curing it in a brine,

what you're doing is essentially adding water into it.

Well, also, you're paying for water at the end of the day and...

-As a Yorkshireman, you won't do that.

-Exactly. No way.

Right, what else have we got going in here, then?

Well, we've got this fantastic bacon there.

Just put it into cold chicken stock and we bring it up gently.

The reason for that being, it's going to take some of the salt out of it.

-OK.

-And while that's coming up, I'm going to trim these carrots up a bit.

If you go to your butcher's, you can

find a whole piece of bacon like that, you could easily buy it.

-But it's belly, belly pork.

-Belly pork, yeah. But do you know what?

It's so easy to do yourself at home.

You just take a little tray like this, a little bit of salt,

-sugar, some herbs and spices on the bottom.

-Yeah.

And then place your pork belly on top of it,

turn it over every day for four days,

then what we do, we hang it for another four days in a wine cellar.

If you haven't got a wine cellar...

So you do it a bit in advance, that's eight days already.

How much time has everyone got?

I don't know whether we've got eight days, but anyway.

It's worth the wait, it's worth the wait. Look at the colour on it.

You don't see that every day. That's just beautiful. There you go.

-You can take that home if you want.

-Thanks.

-Have that.

-Lovely.

What part of the pig is that, then?

It's underneath the belly... the belly bit.

That's why it's called pork belly, I'm a slow learner.

LAUGHTER

Does what it says on the tin, that one.

It's the bit that does the least amount of work, that's why

-it's got a percentage of fat that's increased.

-Oh, I see.

It's basically half fat to meat.

Yes, that's the reason why I like it, it's got that great meat-to-fat ratio

and it's also got a great rind and part of the beauty of bacon

is that fantastic gelatinous, sticky rind you get on it.

Shall we have a rind of applause now?

A rind of applause! Thank you very much.

Right, so in the bottom, there's some carrots

and some celery which were going to pop it in the bag here as well.

-Don't stand on celery!

-How can I work with this?

-Go on.

So we're going to remove our bacon from the pan now

and it's just lightly blanched.

This stock is perfect for pea and ham soup.

If you keep this stock nice and hot...

This is chicken stock you've got here.

Yeah, but it's flavoured with bacon now.

Keep that stock nice and hot,

put some frozen peas in a blender, pour it over some

frozen peas, blend it up, instant pea and ham soup.

You could take the trimmings from that and put it through as well.

There's no trimmings on this. It's all good.

So now the bacon's dry, we're going to rub a little bit of oil on it

and that's going to help it cook nice and evenly.

Now doing this thing in a bag.

It's not a specific bag, it's just a normal brown bag.

It's from the greengrocer down the road from me.

I think it's got a fantastic flavour.

It's going to hold in that beautiful moisture

and give it that slight woodiness of flavour.

It's cooking it en papillote which we done before, which is

often done in tin foil or grease-proof paper.

This is proper en papillote - this is paper bag-otte!

Right, so this is home-brew.

This is beer I brewed myself at the restaurant. It's gold dust here.

Look at that.

You didn't really, he just peeled the label off on the way here.

James, you should taste that. That has got so much love and care in it.

Right, so we're going to pop this in the oven at about 130...

-Is it beer or is it a lager?

-It's an ale, it's a proper ale.

It says 1066 on the side.

It's the Bottle of Hastings! Come on.

-Are we still on?

-Bottle of Hastings!

Right, so I'm just prepping up these little onions.

-Yes.

-You want them basically just cut in half and opened up.

It's a great quick vegetable,

if you've got the smaller onions, you just peel them, then cut them in half

and make sure the root end is cut off so that when they cook,

they'll separate into little pieces and they are so sweet

and flavoursome, they take a couple of seconds to saute off.

-You'll see how quickly they cook.

-There you go.

So you're basically just opening these up. No need to chop them?

No need to chop them.

Just like that, you don't need to open them up that much

because, as you can see there,

they are opening up now as the heat hits the pan.

Now, we're cooking that for how long in the oven? I missed that.

That takes about two and a half, three hours,

and that pork's just going to go all sticky and gelatinous

and get that really beautiful saltiness in the bacon out

and it'll go into the carrots as well

and it will be all healthy, it's steamed.

Bacon in Chinese cooking?

-Of course. We invented it.

-You invented it? You invented it?

-Honestly.

-You could cook...

We've got bacon in there, you could cook that way with chicken,

I suppose, as well, but you'd just reduce the cooking time.

Yes, you can do it with anything. You could do it with sausages,

chicken breast - anything would be beautiful with it.

Did you really invent bacon?

-I think he's joking.

-Cos I thought Gary Rhodes invented bacon.

Well, the Chinese pretty much invented everything, didn't they?

-Football is the latest thing.

-They invented ice cream, I know that.

-Football.

-Some more of your home-brew in there.

Some of the old home-brew in there.

Incidentally, that's not for sale or I'll get into so much trouble.

Right, and then we're just going to finish off

with a little bit of cream.

If you wouldn't mind popping a bit of cream in the pan.

Yes, I'll do that. It's double cream in there, yeah?

Yes, just a dash of double cream and this is the exciting bit.

We've got our pork here.

You could take it to the table and serve it like that.

-You could, you could, in fact, should we?

-Er, probably not.

LAUGHTER

-Let's take it out.

-Such a chicken, honestly.

So open up there and you've got that fantastic aroma.

The carrots have taken on that beautiful flavour as well.

-Shall I season up, while you...?

-If you wouldn't mind.

-There you go.

-And I'm just going to carve it.

Crikey, that's hot.

An easy way to carve it is just turn it on its back, skin side down.

We're getting a lovely smell over here.

Now, will the fat crispen up or not?

No, that fat won't crispen up, I don't want that crispy,

I want it sticky and gelatinous so it's going to stick.

All those flavours are going to stick to the carrots

and the rest of the onions and stuff like that.

I'm going to take a spoon here, serve it up now.

I'll put the onions and carrots on there as well.

They cook quite quickly, those onions.

Yes, they're so sweet and that beer just gives it a little bitterness.

For me, that's what onions are about, fantastically sweet.

Some of this carrot and celery...

You can just see they're oozing with flavour there,

-some celery as well.

-Yeah.

Put that on there. Turn this bacon up over, like so,

pop it on top.

Oh, dear, I've forgotten a grate of nutmeg over the onions -

-that's always nice. Thank you very much.

-I'll clean that for you.

Lovely, and just a grate of nutmeg,

cos I think onions and nutmeg marry so well with it.

-There we are, bacon in the bag. Easy as that.

-Fantastic.

-It looks absolutely delicious - there you go.

-My goodness me.

There you go. Dive into that.

Tell you what? Absolutely... Look at that!

Proper grub. There you go, dive into that.

The idea is that keeping that fat on there

although it doesn't become crispy, it becomes sticky.

It becomes sticky and sticks to...

It helps the onions and all the other flavours come together beautifully.

What are you girls having?

-LAUGHTER

-You're supposed to share.

-What do you reckon?

-Oh, that is wonderful.

-Thank you.

-Worth the effort?

-Yeah, I mean, I've drove from Aberdeen this morning,

it was worth it.

LAUGHTER

Literally, you don't have to do your own sort of stuff,

you can go to a butcher, but get the dry cured.

Get the dry cured, but I think it's far superior to any wet cured bacon.

But, yeah, the butcher will sell you a beautiful

slab of bacon like that and it is so versatile for that.

-Great way to use up that stock as well.

-That's amazing.

Lovely stuff, Tristan. I have to apologise for Tim Vine's jokes.

There really was no stopping him.

Now it's time for a classic piece of Floyd On Food.

Today he takes the chance and introduces us

to a relatively unknown chef who goes by the name of Rick Stein.

'For many, a day at the seaside

'means eating hamburgers and ice cream,

'which is a shame when there are so many other wonderful things

'like crabs and lobsters, shrimps, prawns, cockles and mussels.

'It's an even greater shame that the BBC can't or won't afford to

'buy them for this next scene, so I've had to think a bit

'to get something more unusual and, of course, cheap

'to confuse my old friend, Rick Stein, with,

'who I think is still recovering from our last meeting.

'Still, he's a good sport and he'll be thrilled with this little beast

'and he's bound to know how to cook a shark, aren't you, Rick?'

I'm going to take a couple of nice steaks off here,

which, as you know, we're going to grill on the charcoal grill.

-It's like meat, isn't it?

-We need another knife, really.

You keep chopping it. Would you take that skin off the edge?

Well, I'm not too fussed, you know,

it comes away nicely when it's cooked.

Beautiful. There we are, that is a shark steak. Excuse my finger.

I had an accident with an old lady crossing the road, late last night.

I would have made it all right

but she trod on my hand as I was trying to get into the hotel.

Anyway, there we have a beautiful shark steak, which...

Stay there, Richard. I'll bring this over to you.

This is a marinade which Rick's prepared.

What's in the marinade, Rick?

Olive oil, a little bit of lemon juice, salt, pepper,

chopped fennel, bay leaf, bit of thyme.

Great, so we're going to stick those in there.

We are going to leave them

in there for about an hour before we cook them.

Anyway, before we do that, we've got to have a look at this monkfish.

Rick, why have we got a monkfish and anyway with the head,

because we never see them with the head?

We usually only ever see the tail.

I mean, I purposely bought it with the head to just show you

one or two things about a monkfish.

This actual monkfish weighs about 20 pounds.

If you bought the tail, you buy it at about seven or eight pounds,

so the 13, 14 pounds of weight is the head.

It's always thrown away in England, which is a tremendous shame

because it has enormous pieces of beautiful meat, which in France,

that's the best part of the monkfish on the cheeks

and the head makes an absolutely wonderful fish fumet.

So if you were going to cut out these little cheeks -

-these are sort of fillets, if you like, in layman's terms.

-Yeah.

-Succulent fillets.

-Succulent is the word.

And what would be the thing to do - just dredge them lightly in butter

-and saute them in butter and lemon juice?

-Yes.

I think you said in your book, which I totally agree with,

that monkfish doesn't take cream sauces very well.

I mean, I bought this because I'm going to cook it on a charcoal

grill which it goes very well on.

It's...I think it's a fish for fairly harsh treatment really

-and sauteing in butter, fine, really nice.

-Yes.

-Grilling as well.

And grilling too. Anyway, let's get back to our shark again.

Better get these over to our grill.

-I'll take them over, if you like.

-OK.

Ah, that's what I like to see - really, really hot grill there.

Yes, now, that's right, isn't it?

The thing about these grills, people get very...

Purists get sort of very difficult about the fact

that this isn't a pure charcoal grill,

it's a pumice stone grill.

But the thing is, it's always hot, OK?

It's always hot and that is the most important thing

about charcoal cookery, if you like...

Or any kind of, uh, grilling which you're doing,

whether it's on a flat piece of cast iron in your fireplace,

if it's a boy scout stove you've made on the beach -

you must make these coals hot before you attempt what is, in fact,

-an essentially very rapid cooking process.

-Yes, yes.

-So, how are we doing?

-We're doing well.

In fact, I'd...just give it a little bit longer,

cos the thing is, with fish, because it's quite delicate,

although shark is the tougher end of the fish spectrum,

it's better just to leave it on there

to get the grill marks really well seared,

otherwise, when you try and turn it over,

it'll stick to the grill bars.

I'm learning something every day!

Marvellous - so they've got to go over now, haven't they?

They're freed.

Marvellous...marvellous!

Now that looks really superb. Come on. Tell us about this here.

Well, that's some dried marjoram and some fennel twigs,

a bit of fresh fennel and some dried bay leaves.

From where?

Well, all from my garden, except these,

which I actually got from a nearby hedgerow.

What are these? How tall are these when they're in the hedgerow?

These are fabulous things - you grill bass on them,

you cook all sorts of things on these.

If ever you see these in the hedgerows, pick 'em,

take them home, dry them...

Make sure it's fennel and not hemlock!

Now, we're going to get that flavour into the shark steaks.

Well, I'm just going to sort of bung them generally...down here,

get some smoke round here.

I'm going to put some of those branches around the fennel.

What are you doing...?

I just thought, because you're fiddling about there,

-we'd fasten this up a little bit.

-Right.

A little flash like that,

it'll get your herbs going more quickly

and release the flavours.

-That's...

-Just a little, tiny fraction more.

See, that's just something you can do with a grill, isn't it?

Put anything you like on - a bit of sawdust when cooking a steak

and nice herbs like this when you're doing some fish.

While that is cooking,

we're going to make a sweet and sour piquant tomato sauce

to go with this shark.

Richard, come down to the tray of ingredients here,

a quick spin round - we've got peeled and chopped tomato,

bay leaf, salt, black peppercorns, brown sugar, strong mustard,

chopped garlic, chopped shallots

and then, we have a choice of Worcester sauce, pepper sauce,

drop of medium-sweet sherry and olive oil.

Those are my ingredients, stay with me,

and quick as a flash...

I had some vinegar, which I've lost somewhere.

There's the vinegar, stay where you are...

Here's the vinegar. First thing that goes into this pan.

Best laid plans of mice and men is vinegar.

In with the shallots.

In with some garlic.

Maximum heat, because we want to reduce that to almost nothing.

Can you hear me above the fizzing and the fire?

Full-on fire, this is, no question about that.

In with a bit of olive oil, like that.

Have I got the heat going to the maximum? Yes.

Tomato into there, like that.

A bay leaf, couple of peppercorns...

Don't worry about the coarseness of all this,

because we're going to strain it later.

Worcester sauce...like this.

Notice that...

Any of you who want to say, "How much exactly did you put in?"

Well, I'm just putting in what I feel is right

and I shall taste it.

Some sherry to go into there.

A little bit of salt.

A squeeze of lemon juice...

Now, if we were in Provence, or if this was high summer,

we'd have really ripe, luscious red tomatoes.

We haven't, so to take away the slightly anaemic colour

of the winter tomatoes -

you're probably seeing this in summer,

but this was made in the winter -

we're going to strengthen it with some tomato puree.

Now, all we've got to do,

because we never cheat on the Floyd programme,

we cook in real-time, we don't take it out of the oven,

that bubbles away -

once the heat gets to it, I have a drink,

and we'll be back to the next phase in...what? A flash.

BOOM!

That was jolly witty, wasn't it? Ha-ha(!)

Director likes things like that.

Anyway, Rick, here was are.

The sauce is now completed,

it's been reducing away for 15 minutes or so.

We pour it onto the plate through a sieve.

Rick is now going to roll it round like that.

It's a beautiful sweet and sour sauce.

On there - what could be better? Do you want to taste?

Damn right, I do.

I want your honest opinion, as usual, on my sauce,

-cos you wanted to put a vinaigrette on it, didn't you?

-I did.

It's very nice, very nice. I think it's lovely.

Will the intrepid cantering cooks prepare the meal in time?

Will the OK Corral be in tune?

Will this barbecue scene serve as a plug for my new book?

No, it won't!

Will shark become more popular than scampi?

Will Keith Floyd shut up and get on with it?

OK, I've done my bit,

the Hemingway-style Rick Stein shark steaks, but my mates,

the Close Clifton Harmony - OK, chaps? - Corral Singers

are going to sing for their supper.

A-one, two, three...

THEY WHISTLE SING A CAPPELLA

# Ain't no fish

# Ain't no flounder

# Ain't no tuna

# Ain't no fish

# Holy mac-ker-el!

# Some days there just ain't no fish

# Ain't no perch

# Ain't no flounder you flounder for fish

# Ain't no fish

# And although at times you get a messful

# Other days are less successful

# Some days there just ain't no fish

# Boo-beedle-eedle-ba-ba-ba!

# Tomorrow is unpredictable

# So it may be sound advice

# To put away some extra fish on ice

# Holy mac-ker-el!

# Wish for a catch ev'ry day and you're wasting a wish

# For some days there just ain't no fish...

# No fish, no fish, no fish

# Some days there just ain't no fish

# Tuna, barracuda, pickerel

# Huntin' round until you're sick-er-all

# Some days there just ain't no fish

# Go get 'em, Floyd! #

That actually...steady, lads, you can't eat yet, sorry.

That does in fact bring us to the end

of another dynamic Floyd programme and next week,

we'll be doing something equally stupid, off-the-wall -

pigeons, pigs, fiddlers, taxmen, chicken and chips,

I don't know what, exactly.

I'd like to thank the nearly OK Corral for helping us out today

and lads, will you give me 30 seconds of music, please,

so that we roll out the thing that says

"By Keith Floyd, presented by Keith Floyd,

"with Rick Stein and Keith Floyd"?

See you next week. One, two, three...

# Hallelujah!

# Bones, dem bones, dem fish bones

# Hallelujah! #

And Rick, you haven't aged a day.

Now, we're not cooking live in the studio today -

instead, we're looking back at some of the great cooking

from the Saturday Kitchen back catalogue.

Still to come on today's Best Bites,

can a little encouragement from comedienne Ronni Ancona

help either Angela Hartnett or Stephane Reynaud

get to the top of our Omelette Challenge leader board?

Find out how they got on a little later on.

Marcus Wareing makes an amazing Michelin-starred mushroom soup.

He used some great field mushrooms

and serves it with a crispy red mullet,

shallots and a herb creme fraiche.

And TV presenter Chris Hollins faced his food heaven or food hell -

would he get his food heaven, calf's liver,

with my pan-fried calf's liver

with wild mushrooms, Madeira sauce and skinny fries?

Or would her get his dreaded food hell, curly kale,

with a kale and ricotta tortellini

with pan-fried turbot, wilted curly kale

and a beurre noisette sauce?

Find out what he gets to eat at the end of the show.

Now, for a lesson in pasta making

from one of the finest Italian chefs in the world - Francesco Mazzei.

-Great to have you back on the show.

-Thank you.

-Loved the food last time you were on.

-Thank you.

Simplicity - tell us about this dish.

What we're doing today is something very simple.

We do some cavatelli pasta, using the rimacinata di semola.

It's basically semola which is grounded twice.

Then we've got some incredible ingredients here.

We've got the bottarga of grey mullet.

It's from a small company, Sardinian, they send over to us.

Grey mullet roe, this.

Grey mullet roe - look at this, it's lovely, juicy,

fantastic with this dish and it's also very good

when you do, for example,

a simple salad of fennel, blood oranges, stuff like that.

OK, so the first thing we need to do is make this.

I'll prepare the broccoli for this. So this is semolina flour?

Semolina flour, rimacinata di semola flour.

You're going to add a little bit of water.

This is one of the cheapest flours there is, but...

Exactly, cheap, you can find everywhere now.

The good thing about this pasta is we don't put any eggs at all, so...

Whereabouts is this from in Italy, then?

This one - basically, this kind of pasta,

we do lots of in Puglia, Calabria, Sicily, places like that.

It's very nice. It's usually the kind of pasta your mum

does for you on Sunday, for Sunday lunch.

-So...got the dough here, it's already done.

-There you go.

You're going to put a little bit of clingfilm around.

-So that's it, basically?

-That's it, really, really easy.

-Did you just make pasta?!

-Just done it, yeah!

LAUGHTER

-Everybody can do it.

-Everybody can do it, yeah.

-In the fridge, in a bit.

-Right...

-Let me put it there.

-OK.

That goes in the fridge for how long?

-A couple of hours.

-OK.

Right. We've got some here, ready-made before for you.

OK, in the meantime, we're going to chop some garlic.

-We've got a knife here?

-Yep.

So really, very, very easy to make this...this pasta here.

-The ingredients we've got is garlic...

-Very easy, he says...

Easy, you see?

OK...

Now, the broccoli I've just chopped up as well.

-I'll pop that round here for you.

-Look at that - beautiful job.

A little bit of purple sprouting broccoli.

Chop that up - that's going to cook the same time as our pasta.

Same way. Basically, they're going to cook together. OK.

-Right, now, what's this?

-OK. What's this?

Dunno, you made this one in rehearsal.

LAUGHTER

OK, so, basically, you're going to roll the pasta bit.

Do you want some more water?

-Some more water would probably be good.

-OK.

-Get a bit more water in there.

-Yeah.

-Just put it in your hand, there.

-Yeah.

So you usually do this pasta as well, or first time you do it?

-The first time I've ever made this stuff.

-Really?

Is that the ear one? Is that what...?

The ear one is...it's a little bit different,

because the ear one, you don't do by hand,

you basically use you...you've got to use your knife, OK?

Right. It did look good in rehearsal, but...

LAUGHTER

That Michael Caines has stitched us up!

I'm sweating ever so slightly for you, James.

How can I do anything? I'm just sat here!

MALE GUEST: Polyfilla in the semolina, was it?

A little bit of water, that'll be fine.

I just love it when a plan comes together!

Don't worry. We're getting there.

-Making fresh pasta is always...

-A labour of love.

I always think you get somebody else to do fresh pasta, don't you?

-Well, Mamma does, usually!

-Mamma?

-Which is good.

So this is...basically, the ear one,

is this made out of the same dough or not?

This is made, the ear one, the same dough.

-Semolina rimacinata again.

-Right, OK.

We're getting there, there you go.

-That's orecchiette, is it?

-Orecchiette, yeah. OK.

We're getting there, we're getting there.

Oh, we're getting there!

FEMALE GUEST: Do you believe him?!

Last time you were on, you were about to open an ice cream parlour.

Tell us about that, then.

Well, the ice cream is called Cocorino,

-ice cream shop.

-OK.

And we do some artisanal ice cream which is very good.

When you've got this shape here, what we're going to do,

little bit of flour, OK?

Chop very finely.

OK? So, I can tell you, my mum is quicker than that.

OK? Then what you do is just roll like that, very simply, OK?

There is more stuff...OK. There is lots of shape you can do.

You did it so quick. Whoa, wow...!

LAUGHTER

-They're like little shells.

-Yes, like little shells.

I'm still rolling it out, here!

You can do this for me, so then I'll do it, OK?

-OK, all right.

-OK, a little bit more.

If you're making this, would this freeze or something like that?

You can do - what you have do, though,

-always nice if you blanche first, a bit.

-OK.

-OK?

-Then...

-There you go, chef.

Little bit of oil.