0:00:02 > 0:00:04Good morning. We're ready to set your tummy rumbling.
0:00:04 > 0:00:06It's time for Saturday Kitchen Best Bites.
0:00:26 > 0:00:27And welcome to the show.
0:00:27 > 0:00:30We've got some amazing chefs cooking for you this morning
0:00:30 > 0:00:32and there's some pretty peckish celebrities ready to tuck in.
0:00:32 > 0:00:36Cyrus Todiwala treats us to some amazing Keralan cuisine.
0:00:36 > 0:00:39He prepares Keralan crab with a tasty salad.
0:00:39 > 0:00:41Tom Kitchin, who's always a popular chef on the show,
0:00:41 > 0:00:45shares his special take on a warming leek and potato soup.
0:00:45 > 0:00:49He serves it with a crispy ox tongue and a soft poached egg.
0:00:49 > 0:00:50It was delicious!
0:00:50 > 0:00:52Jason Atherton is talking Japanese
0:00:52 > 0:00:55and he made a great dish with seared tuna.
0:00:55 > 0:00:59He serves the tuna with soy, ginger and chilli glaze and bok choi.
0:00:59 > 0:01:02And Jason Donovan faced his food heaven or Food Hell.
0:01:02 > 0:01:05Would he get his Food Heaven, fillet steak with my pan-fried steak
0:01:05 > 0:01:09sandwich with caramelised red onions and home-made Stout mustard?
0:01:09 > 0:01:11Or would he get his dreaded Food Hell,
0:01:11 > 0:01:13calves' liver with my pan-fried cows' liver,
0:01:13 > 0:01:16bacon, lemon and cavolo nero?
0:01:16 > 0:01:18Find out what he gets to eat at the end of the show.
0:01:18 > 0:01:21But now, it's time to revisit the first time Mark Hix
0:01:21 > 0:01:24came into the studio, and he cooked beef in beer.
0:01:24 > 0:01:28Great to have you on. Now, I love your food. Simple, to the point.
0:01:28 > 0:01:30- Great food. What are we cooking? - Yeah. OK.
0:01:30 > 0:01:33- So today, we've got beef ribs. Quite an unusual cut of meat.- Yup.
0:01:33 > 0:01:36This is kind of the bit above your Sunday roast.
0:01:36 > 0:01:39- Now, there's a nickname for these. - Jacob's Ladder. Yeah.
0:01:39 > 0:01:41So when they're all attached, you've got your bones
0:01:41 > 0:01:43- and your strips of meat in between. - Yup.
0:01:43 > 0:01:46- So it kind of looks a bit like a ladder.- Looks like a ladder. Yup.
0:01:46 > 0:01:49So what we're going to do today is braise these in this Innis & Gunn.
0:01:49 > 0:01:52- Right. Which is beer.- A great beer to cook with.- OK. Right. Lovely.
0:01:52 > 0:01:53- So what do we need to do first?- OK.
0:01:53 > 0:01:56- Firstly, we're going to season them up.- You need to chop a load of veg.
0:01:56 > 0:01:58- Yup. You're on the veg today, James.- OK.
0:01:58 > 0:02:02Now, these ribs, people buying these ribs...
0:02:02 > 0:02:03They'd buy a rib roast, really,
0:02:03 > 0:02:05if the people are buying them from a butcher's.
0:02:05 > 0:02:07- These would be above that?- Yeah.
0:02:07 > 0:02:09Your butcher may give you a funny look when you go
0:02:09 > 0:02:10and ask for these things,
0:02:10 > 0:02:13but I think if you give him a few days' notice, um...
0:02:13 > 0:02:16But they're a cracking cut of meat to use, aren't they, really?
0:02:16 > 0:02:19They look pretty chunky, but by the time they're cooked,
0:02:19 > 0:02:21they kind of shrink back onto the bone quite a bit.
0:02:21 > 0:02:24- Phil, have you used these sort of things?- No. Not at all.
0:02:24 > 0:02:28- Looks a little bit complicated to me.- They're very tasty.
0:02:28 > 0:02:31It tastes a bit like oxtail, you know, when they're finished cooking.
0:02:31 > 0:02:35- Yeah, they've got an element of fat in there, haven't they?- Yeah.
0:02:35 > 0:02:38OK. There's loads of veg coming towards you.
0:02:38 > 0:02:42- So you've put just a bit of flour on there?- Yup. Bit of flour, seasoning.
0:02:42 > 0:02:43- Yup.- Um...
0:02:44 > 0:02:48- That's it.- In there, we've got celery, we've got onions, carrots.
0:02:48 > 0:02:50- Do you want another onion? - Little bit of garlic. That's fine.
0:02:50 > 0:02:52Then we're going to pop those into the oven.
0:02:52 > 0:02:53It's all right. I've got it.
0:02:53 > 0:02:55OK. Now, how long do they roast for in there?
0:02:55 > 0:02:58They need, I don't know, 30, 40 minutes,
0:02:58 > 0:03:00until the outside of the meat is nicely caramelised.
0:03:00 > 0:03:02OK. Right. What's next?
0:03:02 > 0:03:06- Good. And we're going to serve, with that, salsify.- Right.- Right.
0:03:06 > 0:03:09- Tricky veg, salsify. You don't really...- Tricky veg. Yeah.
0:03:09 > 0:03:12..buy it at the supermarkets that often. Um...
0:03:12 > 0:03:13Quite difficult to peel.
0:03:13 > 0:03:16You'll find you end up trying to sort of peel it twice cos you get
0:03:16 > 0:03:18- all these black bits.- Yeah. - But quite a nice flavour.
0:03:18 > 0:03:22- It's a bit like somewhere between a parsnip and a sort of turnip.- Yeah.
0:03:22 > 0:03:26Great flavour. What do you reckon that people really don't buy it for?
0:03:26 > 0:03:28Is it because it's quite difficult to prepare?
0:03:28 > 0:03:31You wouldn't really pick that up off a supermarket shelf or
0:03:31 > 0:03:35- a greengrocer's, would you? It looks a bit ugly.- Right. OK.
0:03:35 > 0:03:37So I'll prepare those and I'll go and get the ribs for you.
0:03:37 > 0:03:40- So these ribs have been here for, what? 40 minutes?- Yup.
0:03:40 > 0:03:44So as you can see, they're nicely caramelised now.
0:03:44 > 0:03:48- Yup. Right, I'll continue to prepare these.- Good.
0:03:48 > 0:03:50So we're going to put those into a pot.
0:03:53 > 0:03:55Now, if you were preparing these in advance,
0:03:55 > 0:03:56you put in a bit of water with a touch of lemon?
0:03:56 > 0:03:59If you're doing a lot of it, just lemon juice and water,
0:03:59 > 0:04:01- just to keep their colour. - Cos they'll brown a bit?- Yup.- OK.
0:04:01 > 0:04:03So what are you doing over there, then?
0:04:03 > 0:04:06OK. I'm going to put all the veg...
0:04:06 > 0:04:10- Apart from setting the fire alarms off!- The beef here, into a pot.- Yup.
0:04:14 > 0:04:18I'm then going to use the cooking juices to make the sauce,
0:04:18 > 0:04:21so I'm going to dust it with a bit of flour.
0:04:21 > 0:04:22Yup.
0:04:22 > 0:04:26- Just get the gas on here.- Get that one on full for you. There you go.
0:04:26 > 0:04:27- It's on.- OK.
0:04:29 > 0:04:32- Spoon.- Put it on this one. It's a bit quicker, this ring here.
0:04:32 > 0:04:35- It's a bit like you're making your Sunday gravy, really.- Yeah.
0:04:35 > 0:04:36Get that fat stirred in.
0:04:36 > 0:04:39So tell us a little bit about this new restaurant because, obviously,
0:04:39 > 0:04:42we've heard of The Ivy, we've heard of all those restaurants.
0:04:42 > 0:04:45- Scott's is the second-oldest restaurant in London.- Right.
0:04:45 > 0:04:50Those of you who know London, Rules in Covent Garden is the oldest.
0:04:50 > 0:04:57- And it's been around since sort of early 1800s.- Yup.
0:04:57 > 0:04:59- It's predominately a fish restaurant, though, isn't it?- Yeah.
0:04:59 > 0:05:01It was always famous for its oyster bar,
0:05:01 > 0:05:03and what we've done is completely gutted it
0:05:03 > 0:05:06and recreated a big oyster bar in the middle,
0:05:06 > 0:05:08- so that you can kind of sit in the middle of the restaurant.- Fabulous.
0:05:08 > 0:05:11- Eat oysters, seafood.- Lovely.
0:05:12 > 0:05:15So you've got in there tomato puree, a bit of flour.
0:05:15 > 0:05:17- In we go with the beer.- Yup. Of course, in restaurants,
0:05:17 > 0:05:21we'd use some sort of veal stock that's been simmered away
0:05:21 > 0:05:24for hours, but at home, you know, this is kind of the quickest way.
0:05:24 > 0:05:26Now, you're using a particular beer.
0:05:26 > 0:05:29- For people that can't get that, any bitter...- Yeah.
0:05:29 > 0:05:33- A good brown ale, bitter, Guinness even, would be a good option.- OK.
0:05:36 > 0:05:37Lovely.
0:05:37 > 0:05:39Now, when you're cooking the salsify, just put,
0:05:39 > 0:05:41- literally, just water, bring it to the boil and that's it?- Yeah.
0:05:41 > 0:05:44- That's it. Then we strain it off. - I'll do that one.
0:05:47 > 0:05:48This beer in particular that you're using,
0:05:48 > 0:05:51- it's got quite a special story behind it, hasn't it?- Yeah.
0:05:51 > 0:05:56What happened was the brewer used to bring in oak casks
0:05:56 > 0:06:00- and use this to kind of season the cask for a whiskey maker.- Right.
0:06:00 > 0:06:04He then found that some of the staff were siphoning it off instead
0:06:04 > 0:06:08- of sort of flushing it down the drain and drinking it themselves!- Right.
0:06:08 > 0:06:10So this was a kind of accidental...
0:06:12 > 0:06:15- Bad for the staff but good for us?- Yup.
0:06:15 > 0:06:17OK. So I'm going to get the rest of that in there.
0:06:17 > 0:06:19Just going to get a little bit of butter out the...
0:06:19 > 0:06:21Obviously, cos these take a few hours to cook,
0:06:21 > 0:06:24you need to cook them in quite a bit of sauce.
0:06:26 > 0:06:29Cos also, you don't have to boil salsify.
0:06:29 > 0:06:31- You can pan-fry it, can't you, really?- Yeah, you can do.
0:06:31 > 0:06:33You know, these are quite small ones.
0:06:33 > 0:06:36You could kind of almost cook them like glace carrots, you know,
0:06:36 > 0:06:37a little bit of sugar and water.
0:06:37 > 0:06:39- Yeah.- You could even roast them, in fact.
0:06:40 > 0:06:42OK.
0:06:44 > 0:06:46That's lovely. Lovely, lovely, lovely!
0:06:46 > 0:06:48- So that all goes into there as well? - Yeah.
0:06:48 > 0:06:51- We're going to put that into the ribs.- OK.
0:06:53 > 0:06:56Now, you're a massive fan of sort of traditional British food,
0:06:56 > 0:06:59- aren't you, really? Regional food as well?- Yup, yup.
0:06:59 > 0:07:02I think, these days, you know, we need to support our producers,
0:07:02 > 0:07:05you know. We've got some great ingredients out there.
0:07:05 > 0:07:07You know, we've got farmers, guys growing some great fruit
0:07:07 > 0:07:12- and veg now and, you know, why fly stuff from all over the world?- Yeah.
0:07:12 > 0:07:14We've got it on our doorstep.
0:07:14 > 0:07:17- And that's what your new book tells us a little bit about as well?- Yeah.
0:07:17 > 0:07:20- I kind of did a little tour of the country.- Yeah.
0:07:20 > 0:07:23- Only really scratched the surface, to be honest.- Yeah.- Um...
0:07:23 > 0:07:27And, you know, flagged up some good producers that, you know...
0:07:27 > 0:07:32Some, OK, aren't available for the average punter, but...
0:07:32 > 0:07:37- Where do I find a lid, James?- Sorry? - A lid.- We can swap one in the oven.
0:07:37 > 0:07:41- So this would go in the oven, yeah? - Yup.- Lid on, in the oven.
0:07:41 > 0:07:43I'll swap that over.
0:07:43 > 0:07:47There you go. How long would this go in there for? A couple of hours?
0:07:47 > 0:07:50For those sizes, you want to probably allow about two hours.
0:07:50 > 0:07:52Two and a half hours, maybe.
0:07:52 > 0:07:54- Got a colander there for you as well.- OK.
0:07:54 > 0:07:55So as you can see, this one,
0:07:55 > 0:07:58you've got a lovely, dark-coloured sauce now.
0:07:59 > 0:08:02- There you go. You can use that. - The beef's looking good.
0:08:04 > 0:08:06So we mentioned the A-listers that come into your...
0:08:06 > 0:08:07I mean, Posh Spice!
0:08:07 > 0:08:09Is this the type of thing that she'd be going into?
0:08:09 > 0:08:13You're not going to ask me those sorts of questions, James. Come on!
0:08:13 > 0:08:17- Not really.- Ask me some proper questions!- Exactly!
0:08:17 > 0:08:19- What are you doing now? Just draining off the gravy?- Yeah.
0:08:19 > 0:08:23- So we're going to drain that through there to get the sauce.- Yup.
0:08:23 > 0:08:24There we go. Oops!
0:08:24 > 0:08:27I tell you what, I hope you've got a big brigade behind you cos
0:08:27 > 0:08:28you make a hell of a lot of mess!
0:08:28 > 0:08:30We normally serve two of these a portion,
0:08:30 > 0:08:33- but I think we might get away with one today!- Right.
0:08:33 > 0:08:35- So I'm going to mash this, yeah?- Yup.
0:08:35 > 0:08:37So we're going to serve this with some bashed neeps,
0:08:37 > 0:08:40keep it in a sort of Scottish tradition, with the beer.
0:08:40 > 0:08:42OK.
0:08:42 > 0:08:44I think this is swede in here with a touch of butter.
0:08:44 > 0:08:46Plate. There we go.
0:08:46 > 0:08:48Salt and pepper.
0:08:48 > 0:08:51And all I've done is put the parsley in with the salsify
0:08:51 > 0:08:53and a touch of butter. OK.
0:08:53 > 0:08:57Now, if that gravy's a bit too thin, what would you do with it?
0:08:57 > 0:09:00- Well, you could kind of thicken it up with some cornflour.- Yeah.
0:09:01 > 0:09:03Or continue simmering it
0:09:03 > 0:09:06until you've got the right sort of thickness.
0:09:06 > 0:09:09- But this one looks pretty good, doesn't it?- Yup.
0:09:11 > 0:09:13Lovely. Look at that for a serving!
0:09:16 > 0:09:17Don't go hungry. Lovely.
0:09:17 > 0:09:19I think when you're buying these,
0:09:19 > 0:09:21you need to kind of assess what size they are, you know.
0:09:21 > 0:09:22You may well need two.
0:09:22 > 0:09:25Put the sauce on as well, when you're ready.
0:09:28 > 0:09:29There you go, Chef.
0:09:31 > 0:09:36- You hungry, Tuffers?- I am! That smells delicious!- Better be!
0:09:36 > 0:09:39And these just get sprinkled over the top.
0:09:39 > 0:09:40Look at that.
0:09:42 > 0:09:45Look at that! I don't know about a plate for one.
0:09:45 > 0:09:47It's a plate for all four of you, I think! There we go. Fantastic.
0:09:47 > 0:09:49- Remind us what that is again.- OK.
0:09:49 > 0:09:52So this is braised beef ribs in Innis & Gunn beer and salsify.
0:09:52 > 0:09:55- A-list chef, Mark Hix. Brilliant.- Thank you.
0:10:01 > 0:10:02Let's see.
0:10:02 > 0:10:05See what they think. Follow me. Dive into this.
0:10:05 > 0:10:08If you want seconds, let us know.
0:10:08 > 0:10:12- Crikey.- I think you've got enough for Monday as well!
0:10:12 > 0:10:16That actually looks like Posh Spice, to be fair.
0:10:16 > 0:10:20- What, just the ribs?- Yeah.
0:10:20 > 0:10:23Oh, it's absolute... Texture feels lovely.
0:10:26 > 0:10:30- Oh! Delicious. Mm.- Delicious. - I've never had any salsify.
0:10:30 > 0:10:33- That's it there, is it?- That's it. Go on. Fiona, dive in.
0:10:33 > 0:10:35Tell me what you think.
0:10:36 > 0:10:38Hm. Delicious. Lovely.
0:10:38 > 0:10:40It's funny - it's kind of in season with all the root veg,
0:10:40 > 0:10:44- but nobody really...- But again, quite an unusual piece of meat to choose.
0:10:44 > 0:10:47- I love it.- Braised meat just falls off, doesn't it? - What other meat could you use?
0:10:47 > 0:10:55- You could use a cut of lamb, yeah. Venison, even. Shank of lamb.- Mutton?
0:10:55 > 0:10:58Mutton, definitely mutton, yeah.
0:10:58 > 0:11:01It lends itself to that slow process of cooking, doesn't it?
0:11:01 > 0:11:04- We're flying the mutton flag. - Nods all round. Everybody's happy.
0:11:09 > 0:11:11Fantastic stuff from Mark there.
0:11:11 > 0:11:14You can see why his restaurants are so popular.
0:11:14 > 0:11:17Coming up, I'll be making queen of puddings for EastEnders actress
0:11:17 > 0:11:19Samantha Womack after Rick Stein visits
0:11:19 > 0:11:22the Severn Estuary in Somerset.
0:11:22 > 0:11:26I wish I had time to stop and explore every little creek,
0:11:26 > 0:11:29estuary and fishing village, but if I did,
0:11:29 > 0:11:33this seafood journey would take years. But this is a must.
0:11:33 > 0:11:38It's the Severn Estuary, and Brendan goes out on what he calls
0:11:38 > 0:11:44his mud horse to tend his nets on the mudflats near Stolford in Somerset.
0:11:44 > 0:11:47There's nowhere else in the world doing it like the way
0:11:47 > 0:11:51we do it here, with the mud horses, across the mudflats.
0:11:51 > 0:11:53It's been going on here for centuries, hundreds
0:11:53 > 0:11:58and hundreds of years, and we're still doing it right up to this day.
0:11:58 > 0:12:01The joy of this fishing is to catch what's there.
0:12:01 > 0:12:05Sometimes it's dabs, sometimes bass, but usually,
0:12:05 > 0:12:07it's a whole medley of fish.
0:12:07 > 0:12:10Once upon a time in Britain, every tidal river was fished like this -
0:12:10 > 0:12:12something that people did.
0:12:14 > 0:12:17When Brendan gives up this job, that's it.
0:12:17 > 0:12:20None of his children want to follow in his muddy footsteps.
0:12:21 > 0:12:26We catch all sorts, from a Dover sole, to a silver eel, to cod.
0:12:26 > 0:12:29In the winter, lots of cod, sprats and whiting.
0:12:29 > 0:12:35This time of year, we have shrimps and a few prawns and sole, skate.
0:12:35 > 0:12:37Look at that skate.
0:12:37 > 0:12:42It makes one of those classic dishes, the first fish dish I ever cooked.
0:12:42 > 0:12:46I think we're witnessing the passing of history here.
0:12:46 > 0:12:51Soon these scenes will be just photographs on the local pub wall.
0:12:51 > 0:12:54And Brendan's mud horse, well, that'll be in the museum.
0:12:58 > 0:13:03But back to that skate, and I think a classic dish of all-time,
0:13:03 > 0:13:05skate with black butter.
0:13:05 > 0:13:10First of all, you poach skate wings with carrot, onions, celery,
0:13:10 > 0:13:14bay leaves, black peppercorns.
0:13:14 > 0:13:17You poach it for about 15, 20 minutes,
0:13:17 > 0:13:21till it's nicely cooked through.
0:13:21 > 0:13:22Now for the black butter.
0:13:22 > 0:13:25Get a frying pan searingly hot,
0:13:25 > 0:13:29and add two or three knobs of salted butter.
0:13:29 > 0:13:31Now, it needs to be salted because you want that to catch,
0:13:31 > 0:13:36to give the butter a lovely deep brown colour, not black.
0:13:36 > 0:13:39Everything happens at the last minute, so lift your skate wings,
0:13:39 > 0:13:41straight onto a plate,
0:13:41 > 0:13:44cos the sauce is going to take seconds.
0:13:44 > 0:13:50Sprinkle the skate wing with about 15 or 20 capers. Now back to the sauce.
0:13:50 > 0:13:54It's bubbling away now, and when it starts to firm like that,
0:13:54 > 0:13:58add some red wine vinegar, and the kitchen immediately fills with
0:13:58 > 0:14:01that pungent smell of hot vinegar.
0:14:01 > 0:14:02It catches the back of your throat,
0:14:02 > 0:14:06but it's also the smell that entices people into restaurants.
0:14:06 > 0:14:09Add chopped parsley and shake it through the butter,
0:14:09 > 0:14:13then lift the pan straight off the stove and onto the fish,
0:14:13 > 0:14:16and straight out to the customers - the quicker the better.
0:14:25 > 0:14:29In South Wales, on the Gower Peninsula, is Penclawdd,
0:14:29 > 0:14:31very famous for its cockles.
0:14:31 > 0:14:36The cockle gatherers here use little forks and rake them up.
0:14:36 > 0:14:40As I watch these bent figures scraping away at the sand,
0:14:40 > 0:14:43looking for those jewels on a freezing March morning,
0:14:43 > 0:14:47I couldn't stop myself thinking about where they were going to be sold.
0:14:47 > 0:14:51Well, they go to Holland and they're put in little tins
0:14:51 > 0:14:55and the tins are sent to Spain where they use them for paella.
0:14:56 > 0:15:01Maureen is one of the stalwarts who supply the trade.
0:15:03 > 0:15:08- We started off out here with bare feet.- Bare feet?- Yeah.
0:15:08 > 0:15:13Always bare feet out on the sands here. The old ladies.
0:15:13 > 0:15:16My mother, my father's mother and generations before,
0:15:16 > 0:15:18they've always come out here.
0:15:18 > 0:15:20I married my husband, he was a steelworker,
0:15:20 > 0:15:23and he joined me at the job and that's it.
0:15:23 > 0:15:26I've had four children and still worked at it, you know?
0:15:28 > 0:15:31I'd heard of Penclawdd's cockles because they're legendary,
0:15:31 > 0:15:37but I'd sort of thought they were done with mechanical dredgers,
0:15:37 > 0:15:39but not a bit of it.
0:15:39 > 0:15:43It's all done by hand, and that is terribly heartening to me.
0:15:43 > 0:15:45Everything's on a human scale.
0:15:45 > 0:15:49It's a very, very rich estuary in cockles, but it's looked after.
0:15:49 > 0:15:54They're conserved and the natural conservationists
0:15:54 > 0:15:57use human beings to fish for them.
0:15:57 > 0:16:01It's one of those optimistic stories I love to find.
0:16:06 > 0:16:08But it's not just cockles you find here.
0:16:08 > 0:16:12When the tide goes out, and it goes out a very long way,
0:16:12 > 0:16:15you find seaweed, what they call laver.
0:16:15 > 0:16:19This is like wet strands of silk ribbons,
0:16:19 > 0:16:23and they boil it for ages and then serve it up.
0:16:25 > 0:16:28It's known locally as Welsh caviar.
0:16:33 > 0:16:36So, I've never tasted laver, but I'm told it's best hot from
0:16:36 > 0:16:39the cauldron like this, and still in its leaf form -
0:16:39 > 0:16:40in other words, un-minced.
0:16:42 > 0:16:46Well, it smells and it tastes of the beach.
0:16:46 > 0:16:50It smells like a cauldron of boiling shrimps to me.
0:16:50 > 0:16:53I'd love that on toast for breakfast, I really would.
0:16:53 > 0:16:57The other thing about it, it's got this sort of evocative quality
0:16:57 > 0:17:01that I can understand why the Welsh get so homesick for it.
0:17:01 > 0:17:05It's not like everyday food. You can get mangetout peas
0:17:05 > 0:17:09from Thailand any day of the week, right through the winter.
0:17:09 > 0:17:12This has got a real sense of place about it.
0:17:12 > 0:17:16I'll always be mindful of these cockles,
0:17:16 > 0:17:18which I do think are the best cockles in the world.
0:17:18 > 0:17:20They're just sensational.
0:17:23 > 0:17:26Well, I came up with a dish there and then which I think combines
0:17:26 > 0:17:30cockles and laver in a very, very enjoyable way.
0:17:30 > 0:17:33It's cockle and laver vol-au-vents with hollandaise sauce.
0:17:33 > 0:17:35First of all, cook the cockles,
0:17:35 > 0:17:40just a bit of water in a hot pan, and let them open in their own juices.
0:17:40 > 0:17:43That will take about two to three minutes. No more.
0:17:43 > 0:17:45You don't want to overcook them.
0:17:46 > 0:17:47Now the vol-au-vents.
0:17:47 > 0:17:51You can find the cases pre-baked, but it's so easy to make.
0:17:51 > 0:17:53Just buy the pastry instead.
0:17:53 > 0:17:56You just cut little discs out, quite thick,
0:17:56 > 0:18:00and then make the lid shapes with a slightly smaller pastry cutter.
0:18:00 > 0:18:03Brush them with egg yolks and straight into the oven.
0:18:03 > 0:18:05Incidentally, it's puff pastry, of course.
0:18:07 > 0:18:10Now the sauce, the hollandaise sauce.
0:18:10 > 0:18:13Just a small amount of hollandaise, just one egg yolk
0:18:13 > 0:18:15and some lemon juice over some boiling water,
0:18:15 > 0:18:19and whisk it hard to make a nice voluminous sabayon.
0:18:19 > 0:18:24That's a posh French kitchen word for a fluffy custard.
0:18:24 > 0:18:28Now you add clarified butter, whisk that in, then the cockles,
0:18:28 > 0:18:33and finally the laver bread, and you fold the whole lot in very,
0:18:33 > 0:18:38very gently to avoid losing any volume in that lovely hollandaise.
0:18:38 > 0:18:41The vol-au-vents should be baked by now. Take them out of the oven.
0:18:41 > 0:18:43They cook for about ten minutes.
0:18:43 > 0:18:46Just lift the lids off very carefully.
0:18:46 > 0:18:50Now scoop the centre out with a teaspoon so you can fill them
0:18:50 > 0:18:54with as much cockle, laver bread and hollandaise as possible.
0:18:55 > 0:18:58I suppose it's blowing my own trumpet a bit,
0:18:58 > 0:19:01but I thought of this dish with those cockles and the laver
0:19:01 > 0:19:05and that lovely expanse of beach and rock and seaweed
0:19:05 > 0:19:08and I thought, "Wouldn't it be nice to have three or four of these
0:19:08 > 0:19:11"in the local pub with a pint of Welsh bitter?"
0:19:11 > 0:19:13Now that's regional food.
0:19:19 > 0:19:22Great to see Rick celebrating retro vol-au-vents there,
0:19:22 > 0:19:25proving they've still got a place on menus today. Another
0:19:25 > 0:19:27retro dish which I think is well worth celebrating
0:19:27 > 0:19:31- is one of my favourite desserts. Queen of puddings.- Yeah!
0:19:31 > 0:19:35- Ever tried queen of puddings? - No.- You don't know what it is yet!
0:19:35 > 0:19:38- It's got walnuts in it.- Good! - Only joking.
0:19:38 > 0:19:40No, queen of puddings is like a custard base, really.
0:19:40 > 0:19:43A bit sort of like an old version of a creme brulee.
0:19:43 > 0:19:47It starts off with milk, cream, sugar, lemon, vanilla,
0:19:47 > 0:19:50- eggs and breadcrumbs. - Full fat milk?
0:19:50 > 0:19:53- Full fat milk, full fat cream. - Where does the name come from?
0:19:53 > 0:19:57- Well, the name... I did a bit of a search on the internet.- Good.
0:19:57 > 0:19:59I always thought that it was named after
0:19:59 > 0:20:02Queen Victoria, Victoria sponge, around that time.
0:20:02 > 0:20:04The only reference I could get that it was around the Victorian time,
0:20:04 > 0:20:07so I'm assuming it was around that time, that they
0:20:07 > 0:20:10used to use stale bread, about the late 18th century.
0:20:10 > 0:20:15But this one here, what I've got is milk and cream boiling up.
0:20:15 > 0:20:16Before I add my crumbs,
0:20:16 > 0:20:19I'm going to separate my eggs. So we need egg yolks and egg whites.
0:20:19 > 0:20:23This is a great way that was invented, rather than using
0:20:23 > 0:20:27just egg yolks, the whites are used for the meringue later on.
0:20:27 > 0:20:30- Just don't shake anyone's hand too soon after.- Exactly. Yeah.
0:20:30 > 0:20:33This is how I do the eggs. Make sure you've got clean hands.
0:20:33 > 0:20:36Put the whites into one, the yolks into another. Oops.
0:20:36 > 0:20:38If my little boy's watching
0:20:38 > 0:20:39in the green room, I promise
0:20:39 > 0:20:43I'll save you some Victoria sponge because it's his favourite.
0:20:43 > 0:20:47There we go. Next, what we're going to do...
0:20:47 > 0:20:50get some vanilla. A nice piece of vanilla.
0:20:50 > 0:20:52My grandmother used to do this dessert a lot
0:20:52 > 0:20:56but instead of using vanilla pod, which we can use nowadays,
0:20:56 > 0:20:58she used to use vanilla essence.
0:20:59 > 0:21:03- Throw that into there. - Just because it wasn't available?
0:21:03 > 0:21:05Yeah, it's expensive as well.
0:21:05 > 0:21:08Vanilla pod now is quite expensive but if you can buy it,
0:21:08 > 0:21:11buy the extract, not the essence. That's what you're looking for.
0:21:11 > 0:21:14So bring this to the boil, add the sugar...
0:21:14 > 0:21:16Don't add the sugar to the eggs
0:21:16 > 0:21:18because you end up with little yellow specks in.
0:21:18 > 0:21:23You can't get rid of those. It starts to burn the yolks,
0:21:23 > 0:21:25cook the yolks.
0:21:25 > 0:21:26Can you use vanilla sugar?
0:21:26 > 0:21:28- Could you use vanilla sugar? - Yeah, you could.
0:21:28 > 0:21:30Yeah, if you want to use that pod.
0:21:30 > 0:21:33Once an Irishman, always an Irishman. Like Yorkshiremen.
0:21:33 > 0:21:36- Take that back to Ireland. There we go.- Put it in my pocket.
0:21:36 > 0:21:38Exactly.
0:21:38 > 0:21:45What we're going to do is mix this now and pour that onto there.
0:21:45 > 0:21:48And to kick-fire the flavour, I'm going to add some lemon.
0:21:48 > 0:21:51It's unusual putting it with this but it's the main flavour -
0:21:51 > 0:21:55that lemon and vanilla combination is great.
0:21:55 > 0:21:57So while I put the lemon in, tell us
0:21:57 > 0:22:00a little bit about what you're up to at the moment.
0:22:00 > 0:22:04I'm doing Guys And Dolls. Two shows today in the West End.
0:22:04 > 0:22:05Soon to take it out on tour.
0:22:05 > 0:22:09Two weeks in Sunderland, three weeks in Milton Keynes.
0:22:09 > 0:22:10And back into the West End.
0:22:10 > 0:22:13We know you from TV hit shows like Pie In The Sky
0:22:13 > 0:22:14and that sort of stuff.
0:22:14 > 0:22:17What's it like going to the West End and doing something different?
0:22:17 > 0:22:20It's great. If you can change it as much as possible,
0:22:20 > 0:22:22it leads for an interesting life.
0:22:22 > 0:22:25I've done predominantly TV for quite a few years.
0:22:25 > 0:22:28I was terrified at the idea of coming back on stage
0:22:28 > 0:22:29but I'm loving it now.
0:22:29 > 0:22:33There's just something about working a story in chronological
0:22:33 > 0:22:35order which makes far more sense to you, instead of coming in
0:22:35 > 0:22:38- and doing it back to front.- And you're on stage with Don Johnson.
0:22:38 > 0:22:41Yes, who I'm not having "a special relationship" with.
0:22:41 > 0:22:42Get rid of those remarks.
0:22:42 > 0:22:45Can I just say? I'd met him twice when that came out in the paper.
0:22:45 > 0:22:47I'd had one rehearsal with him and an initial meeting.
0:22:47 > 0:22:49So, yeah, thanks(!) No offence, Don.
0:22:49 > 0:22:51It's the usual stuff that's written.
0:22:51 > 0:22:54What I've done with those is I've put the crumbs in there.
0:22:54 > 0:22:56Ideally you pop them in a bain-marie,
0:22:56 > 0:22:57which is a tray of hot water.
0:22:57 > 0:23:00Bake them in the oven really nicely. I've got them in there.
0:23:00 > 0:23:01They want to go in the oven...
0:23:01 > 0:23:04Because it's quite hot water you're going to put in the tray,
0:23:04 > 0:23:07they only want to go in for about 12 minutes - ten to 12 minutes.
0:23:07 > 0:23:11Because it's got breadcrumbs in there, they set quite quickly.
0:23:11 > 0:23:13- They look like that.- Oh, wow.
0:23:13 > 0:23:16It's almost like an old version of a creme brulee, that sort of thing.
0:23:16 > 0:23:18Whisk up the egg whites.
0:23:18 > 0:23:23Just add a pinch of sugar, not too much. Mix that together.
0:23:23 > 0:23:25Just a touch,
0:23:25 > 0:23:29to start the whites going up like that.
0:23:29 > 0:23:31You mentioned at the start of the show that you've
0:23:31 > 0:23:34- two great kids now.- Yeah.- Do you cook at home quite a lot?
0:23:34 > 0:23:38- What do you cook?- I do. I try and cook fresh food as much as possible.
0:23:38 > 0:23:39Kids are always difficult.
0:23:39 > 0:23:41They have their preferences.
0:23:41 > 0:23:43You've got that battle of trying to get veg into their dish
0:23:43 > 0:23:46without them seeing them look like vegetables.
0:23:46 > 0:23:49Also, my partner is wheat intolerant,
0:23:49 > 0:23:52so I find it really difficult finding dishes that we can all eat.
0:23:52 > 0:23:55So I try and write them down.
0:23:55 > 0:23:58When I know that one works, that's it, we repeat it.
0:23:58 > 0:24:00And they all enjoy getting involved.
0:24:00 > 0:24:05- But we're a very messy family. We cook messily, so, er, yeah.- Great.
0:24:05 > 0:24:07- Enjoy your food.- Yeah, we do. - Enjoy your food.
0:24:07 > 0:24:10What I'm going to do with this is whipping up the egg whites
0:24:10 > 0:24:13and you sweeten that up with a touch of sugar
0:24:13 > 0:24:15just to make a little meringue.
0:24:16 > 0:24:18What you want to do is whip these up nice and gently.
0:24:18 > 0:24:20Like that.
0:24:20 > 0:24:22The real secret of queen of puddings
0:24:22 > 0:24:24is the combinations of three flavours.
0:24:24 > 0:24:27You've got this custard base and this stuff.
0:24:27 > 0:24:30- This is raspberry jam. - Phwoar!- You can mix and match.
0:24:30 > 0:24:34Delia loves this dessert and she does it with cherries,
0:24:34 > 0:24:37which is really nice. It almost turns it into a Black Forest
0:24:37 > 0:24:38queen of puddings by using cherry jam.
0:24:38 > 0:24:42It's just this combination of the sweetness of the custard
0:24:42 > 0:24:44and the sharpness of the jam and everything else
0:24:44 > 0:24:45that I think works really well.
0:24:45 > 0:24:48When we make our peach crumble, we often put in red berries
0:24:48 > 0:24:50or raspberries just to give it that sharp edge.
0:24:50 > 0:24:55- There you go. And top the meringue on there.- It looks amazing.
0:24:55 > 0:24:57It's such a simple dessert that you could
0:24:57 > 0:25:01easily do it for a dinner party but it's great for kids too.
0:25:01 > 0:25:02Yeah.
0:25:02 > 0:25:05I love that sort of old, classic sort of feel.
0:25:05 > 0:25:07And we need to bake that in the oven.
0:25:07 > 0:25:08Keep the temperature exactly the same,
0:25:08 > 0:25:11just bake that in the oven, in the bain-marie,
0:25:11 > 0:25:13cos you don't want it to overcook.
0:25:13 > 0:25:16And that'll cook for another ten minutes - eight to ten minutes -
0:25:16 > 0:25:18and you end up with this lovely, crisp meringue.
0:25:18 > 0:25:20Oh, wow!
0:25:20 > 0:25:23I just think it's a great one...
0:25:23 > 0:25:25It's kind of like what Rick was doing with the old vol-au-vents.
0:25:25 > 0:25:27A very retro dish.
0:25:28 > 0:25:32- There you go. And you just pop that onto our plate.- Onto MY plate.
0:25:32 > 0:25:34Yeah, onto your plate.
0:25:34 > 0:25:36So, onto YOUR plate, Sam.
0:25:36 > 0:25:37A dusting with icing sugar
0:25:37 > 0:25:40because my grandmother used to love this dessert.
0:25:40 > 0:25:43She'll be watching from above.
0:25:43 > 0:25:45"Must put icing sugar on it, lad."
0:25:45 > 0:25:47- There we go. Dive into that.- Can I? - Go on, tell me what you think.
0:25:47 > 0:25:50Try and serve it warm, that's the great thing about this.
0:25:50 > 0:25:54Make the meringue at the last minute, stick it through the oven.
0:25:54 > 0:25:55I am so happy at this particular moment.
0:25:55 > 0:25:58- Anyone that knows me will be laughing.- Dive in.
0:26:00 > 0:26:02- It's unusual.- Oh, cor...
0:26:03 > 0:26:07- I'll pass it down. There you go. - I can't tell you how good that is.
0:26:07 > 0:26:12- Dive in. Do you like it?- More than like it.- She loves it. Brilliant!
0:26:16 > 0:26:19That's a great pudding to try this Sunday lunchtime.
0:26:19 > 0:26:22If you want to try and make that dessert or try your hand at cooking
0:26:22 > 0:26:24any of the food you've seen on Saturday Kitchen,
0:26:24 > 0:26:26all the recipes are just a click away at
0:26:26 > 0:26:28bbc.co.uk/recipes
0:26:28 > 0:26:30We're not live today so instead we're looking
0:26:30 > 0:26:34back at some of the great cooking from the Saturday Kitchen archives.
0:26:34 > 0:26:38Now it's time for some Keralan inspiration from Cyrus Todiwala.
0:26:38 > 0:26:39Oh, and a crab.
0:26:39 > 0:26:42Good to have you on the show, boss. Put the omelette pan down.
0:26:42 > 0:26:44What are we cooking, cos this dish requires
0:26:44 > 0:26:45a marathon of chopping?
0:26:45 > 0:26:48We're going to work very fast and you're going to help me achieve that.
0:26:48 > 0:26:50I'm going to start this already.
0:26:50 > 0:26:54- Peel this bit of ginger. - What's this dish called?
0:26:54 > 0:26:56This is Kerala nyandd masala...
0:26:56 > 0:27:01if you want to pronounce it right for want of a better word.
0:27:01 > 0:27:06It's a crab which is lightly tossed with a combination of ginger, garlic,
0:27:06 > 0:27:10shallots, green chilli, curry leaves, that I'm chopping up very fine.
0:27:10 > 0:27:15And we finish off with a bit of coconut.
0:27:15 > 0:27:18Is it fair to say this would be... Would it be dry, or is this...?
0:27:18 > 0:27:20It's going to be dry.
0:27:20 > 0:27:22This is quite dry because the coconut at the end,
0:27:22 > 0:27:25lovely shredded coconut up there,
0:27:25 > 0:27:28the coconut at the end is just going to make it a little bit more dry.
0:27:30 > 0:27:34We then serve it with a lovely Currimbhoy salad.
0:27:34 > 0:27:40- It's more like an Indian style Caesar salad.- Yeah.- It's fantastic.
0:27:40 > 0:27:42It gives a lovely twist to the whole dish.
0:27:42 > 0:27:44But traditionally, what would it be?
0:27:44 > 0:27:48Traditionally it would be you having a large bowl full of crabs,
0:27:48 > 0:27:52on the shell, cut into pieces, tossed like that, cooked nicely.
0:27:52 > 0:27:55And you'd be messing your whole self up,
0:27:55 > 0:27:58eating away through a whole pot of crabs.
0:27:58 > 0:28:02- I know you don't like squid. Crab? - I've never had crab.- Never had crab?
0:28:02 > 0:28:05No. I know, that's terrible.
0:28:05 > 0:28:10- The best thing is you serve it up with a nice little curry sauce... - Yeah?
0:28:10 > 0:28:11..at the end, which is fantastic.
0:28:11 > 0:28:14So that's what they would do traditionally.
0:28:14 > 0:28:18- Right, what else can I chop? - What about this?- The chilli?
0:28:18 > 0:28:22- The chilli, shredded not chopped. A red one.- Shredded.- Red one, shredded.
0:28:24 > 0:28:26So this is all about getting everything ready.
0:28:26 > 0:28:28It's all about getting everything ready and as you'll see now,
0:28:28 > 0:28:32we'll finish it off in a couple of minutes as we go.
0:28:32 > 0:28:36I think you can start on the croutons and the other mincing for the salad.
0:28:36 > 0:28:39It's like marathon chopping. There you go.
0:28:39 > 0:28:43Fantastic, sir. Thank you. That's got me started very nicely.
0:28:43 > 0:28:48India is split between so many different cultures and different
0:28:48 > 0:28:51areas, how many different languages have you got there?
0:28:51 > 0:28:52126.
0:28:52 > 0:28:54- 126 different languages?- Yes.
0:28:54 > 0:28:57And the country separates so much with food, you go north,
0:28:57 > 0:28:58it's very different to the south.
0:28:58 > 0:29:01It's amazing. I think if I live to be 1,000
0:29:01 > 0:29:04I wouldn't learn Indian food, I'd just be scratching the surface.
0:29:04 > 0:29:07Where did you learn the training when you started in India?
0:29:07 > 0:29:09I started in Bombay.
0:29:09 > 0:29:13And, of course, the boss at home at the time, now I've got a new boss.
0:29:13 > 0:29:16- But the boss then was Mum.- Mother. Yeah.- Yeah, as usual.
0:29:16 > 0:29:18You pick up things from mothers
0:29:18 > 0:29:21and then we've recipes handed down from grandmas, et cetera.
0:29:21 > 0:29:26And that's where the real excitement starts,
0:29:26 > 0:29:28if you're allowed to enter the kitchen as a young boy.
0:29:28 > 0:29:31Considering where you come from, cooking
0:29:31 > 0:29:36professionally in India at the time, was considered a low profession.
0:29:36 > 0:29:40- Yeah.- So it would have been treated like you're a domestic hand.
0:29:41 > 0:29:43To enter the profession was bad enough
0:29:43 > 0:29:45because everybody laughed at us.
0:29:45 > 0:29:48- So you need inspiration.- Right.
0:29:48 > 0:29:50Right, what goes in the wok?
0:29:50 > 0:29:54- Now I'm going to start with the mustard seeds.- OK.
0:29:54 > 0:29:57And as they crackle... When you're doing mustard seeds,
0:29:57 > 0:30:00first of all you need the oil to be nice and hot,
0:30:00 > 0:30:03but you also need a lid next to you because if you don't,
0:30:03 > 0:30:07- you'll end up getting freckle-faced. - Freckle-faced?
0:30:07 > 0:30:09- OK.- Or worse than that,
0:30:09 > 0:30:15- it's going to be a very sad freckle face.- Freckle face, right.
0:30:15 > 0:30:17- OK.- Because they end up going all over the place.
0:30:17 > 0:30:21Now, this dish, start to finish, what's this? You've got four minutes to cook it in.
0:30:21 > 0:30:25We've got four minutes to cook it in and that's exactly what we'll do.
0:30:25 > 0:30:29In go the shallots, curry leaves, the ginger and the garlic.
0:30:30 > 0:30:31Yeah.
0:30:33 > 0:30:35The order's quite important, isn't it?
0:30:35 > 0:30:38The order's important because the first thing you need to make
0:30:38 > 0:30:40sure is that the pan cools down instantly.
0:30:40 > 0:30:42Add the tomatoes towards the end.
0:30:42 > 0:30:44And the curry leaves need to be fresh?
0:30:44 > 0:30:48The curry leaves need to be fresh but if you can't get them fresh,
0:30:48 > 0:30:51you've got dried ones,
0:30:51 > 0:30:54Would you advise freezing them if you can get them fresh?
0:30:54 > 0:30:58The best way to freeze them is buy them fresh, if you can find them.
0:30:58 > 0:31:00Put them in a blitzer with a little bit of water,
0:31:00 > 0:31:04make a little puree, set it in an ice tray and chuck it in the freezer.
0:31:04 > 0:31:07Every time you need to use it, just take it out of the freezer
0:31:07 > 0:31:10and put a cube of ice into it.
0:31:10 > 0:31:12That way you get a lovely flavour.
0:31:12 > 0:31:13- OK.- Right,
0:31:13 > 0:31:16- don't want that to happen.- OK. What else have we got in here?
0:31:16 > 0:31:19- You're frying off everything. - Just softening it off nicely.
0:31:19 > 0:31:21We want the garlic to get a little colour. Not too much.
0:31:21 > 0:31:26If it gets too coloured I'm going to mess up my crab.
0:31:27 > 0:31:31- Just getting my...- I'm just sorting out my little croutons.
0:31:31 > 0:31:33Stop these from burning.
0:31:33 > 0:31:37- So these are fried in oil.- Yeah. A bit of oil, if you fancy.
0:31:37 > 0:31:41Where would this dish come from in India? North? South? South, really.
0:31:41 > 0:31:44- It's southwest - Kerala.- Right.
0:31:46 > 0:31:50Great food in Kerala. Lots of use of coconut.
0:31:50 > 0:31:54They love their coconut along the whole coastal regions of India.
0:31:54 > 0:31:56But in the south, coconut becomes a mainstay.
0:31:56 > 0:31:58You've been travelling around India, haven't you?
0:31:58 > 0:32:00I spent three weeks there last year.
0:32:00 > 0:32:04To Delhi, Kolkata, Bangalore and Mumbai.
0:32:04 > 0:32:08Amazing culture - it's just so different everywhere you go.
0:32:08 > 0:32:11Did it hit you as you got there? You got struck?
0:32:11 > 0:32:14You arrive and unless you know a lot about India,
0:32:14 > 0:32:17you can't believe how deep a culture it is that you know nothing about.
0:32:17 > 0:32:20- Everything you thought you'd expect, you didn't find?- Exactly.
0:32:20 > 0:32:22It's a land of contradictions.
0:32:22 > 0:32:27- That's what it's like.- So, anyway, we've got the coconut in there.
0:32:27 > 0:32:28We've got our coconut in there.
0:32:28 > 0:32:30Just a bit of a toasted smell coming through now.
0:32:30 > 0:32:32So we're ready with that.
0:32:32 > 0:32:35And we chuck in the crab meat now.
0:32:35 > 0:32:36OK.
0:32:37 > 0:32:40Give it a bit of a toss. The crab meat is already cooked.
0:32:40 > 0:32:44It's cooked and flaked so you've got to... You don't have to cook it much.
0:32:44 > 0:32:48- You've made your own mayonnaise which we've got in here.- Yeah.
0:32:48 > 0:32:50That was something my mum taught me when I was 12.
0:32:50 > 0:32:53Yeah, but you've changed it so your mother won't be happy.
0:32:53 > 0:32:56I changed it slightly. I put Worcester sauce in it.
0:32:56 > 0:32:58She thinks I'm destroying her image.
0:32:58 > 0:33:00She actually told me,
0:33:00 > 0:33:01"You can read his book
0:33:01 > 0:33:04"but don't follow the mayonnaise recipe - it's not mine.
0:33:04 > 0:33:06"It's just got my name to it."
0:33:07 > 0:33:10She was horrified when I put Worcester in the mayonnaise.
0:33:12 > 0:33:15- OK, so this is a dry...- That's done.- ..a dry mixture.- That's done.
0:33:15 > 0:33:18- Just need to taste it. - I'm mixing the salad.
0:33:18 > 0:33:22I've got some cos lettuce, a bit of this mayonnaise.
0:33:22 > 0:33:24The egg, we've got in there.
0:33:24 > 0:33:27We've got some chopped, boiled egg in there.
0:33:27 > 0:33:31- A bit of coriander.- Yes, sir.
0:33:32 > 0:33:34And we're done.
0:33:34 > 0:33:37If you can pile it up on the plate nicely.
0:33:37 > 0:33:39- There you go. - How do you like that? Taste it.
0:33:39 > 0:33:41- It might want a bit of seasoning. - Yeah.
0:33:45 > 0:33:46- Seasoning?- Mm-hm.
0:33:46 > 0:33:48A bit of black pepper?
0:33:50 > 0:33:53- There you go.- Perfect. - There's a plate.
0:33:53 > 0:33:56Absolutely record time.
0:33:56 > 0:33:58Quick.
0:33:58 > 0:34:00Here we go.
0:34:00 > 0:34:02- Pile this on there.- Yes, sir.
0:34:02 > 0:34:03A beautiful salad.
0:34:05 > 0:34:07I love the salad.
0:34:07 > 0:34:10- There you go. - You're going to love the prawn too.
0:34:10 > 0:34:11The crab, rather.
0:34:11 > 0:34:13There you go.
0:34:14 > 0:34:15This is fantastic.
0:34:16 > 0:34:18- Nice as a starter as well as a hot main course.- Yeah, yeah.
0:34:18 > 0:34:20Good for so many different things.
0:34:20 > 0:34:23Yeah. You can serve it with a sauce, if you like.
0:34:23 > 0:34:25What about in pancakes or something?
0:34:25 > 0:34:29Oh, pancakes? Brilliant! It's absolutely perfect in pancakes.
0:34:29 > 0:34:31- Absolutely perfect. - So remind us what that is again?
0:34:31 > 0:34:36It's Keralan nyandd masala, if I can come close to it,
0:34:36 > 0:34:40cos I can't pronounce it the way they turn their D.
0:34:40 > 0:34:43- You do better than me. - Nyandd.- Nin-da. With what?
0:34:43 > 0:34:46- A Currimbhoy salad. - It's as simple as that.
0:34:46 > 0:34:47Simple as that.
0:34:51 > 0:34:55How fantastic is that? It smells absolutely amazing.
0:34:55 > 0:34:56Look at you.
0:34:58 > 0:35:01We'll pass it straight down there.
0:35:01 > 0:35:04- Now.- It's your first taste of crab.
0:35:04 > 0:35:06- It is.- It's got a little bit of a kick to it.
0:35:06 > 0:35:08It's got a good kick because it's got chilli in it.
0:35:08 > 0:35:12Excellent. I can smell it, actually. It's amazing.
0:35:12 > 0:35:14The coconut helps to bring the chilli down a bit.
0:35:15 > 0:35:16Mm...
0:35:16 > 0:35:19That's beautiful. I can't have the mayonnaise.
0:35:19 > 0:35:22- You don't eat eggs. No mayonnaise.- The home-made mayonnaise.
0:35:22 > 0:35:24- But, oh, wow!- A bit of a kick to it.
0:35:24 > 0:35:27- Yeah, it really has.- As well as crab, you could use it for lobster?
0:35:27 > 0:35:32Anything. Prawns. Lobster. But, yeah, prawns, lobster, scallops.
0:35:32 > 0:35:35It's excellent with mussels and clams.
0:35:35 > 0:35:38- The secret with that is don't overcook anything.- Don't...
0:35:38 > 0:35:41Like any seafood, don't overcook it.
0:35:41 > 0:35:45- Are you happy with that, girls? Silence.- We're busy.- They're busy.
0:35:45 > 0:35:48He's looking at new dishes for his menu.
0:35:48 > 0:35:50- I'm downloading the recipe. - Exactly, yeah.
0:35:56 > 0:35:58And that really is a great way to serve crab
0:35:58 > 0:36:01and it's sure to warm you up. Now it's Keith Floyd time.
0:36:01 > 0:36:04And today for Keith, it's all about the pig.
0:36:04 > 0:36:07So, my little gastronauts, you all think you know what a pig is,
0:36:07 > 0:36:11don't you? Richard, sorry, I am talking to the punters, all right?
0:36:11 > 0:36:13Would you mind looking at me? Thank you very much. Right,
0:36:13 > 0:36:16today we're talking about pigs.
0:36:16 > 0:36:19I bet you there's not one in ten of you that knows what a real pig
0:36:19 > 0:36:23is because you accept the real rubbish that the breeders of
0:36:23 > 0:36:28injected, bloated, plastic style, factory-made pigs pass off as pork.
0:36:28 > 0:36:32Come back down here, Richard. I've got a REAL piece of pig.
0:36:32 > 0:36:33Look at that thick fat there.
0:36:33 > 0:36:36Look at that little line of gristle under there which makes
0:36:36 > 0:36:40the crackling. Look very close here. It's still rough.
0:36:40 > 0:36:42You could sandpaper the window ledges with this
0:36:42 > 0:36:45and that would make the mustard, the salt and things stick on there
0:36:45 > 0:36:47to get the crackling on a proper roast joint that you want.
0:36:47 > 0:36:50But, as I said, most of you are such fools, you put up with
0:36:50 > 0:36:54the rubbish of supermarkets, hypermarkets and pig breeders.
0:36:54 > 0:36:57You don't realise that like here, on Heal's Farm in Devon,
0:36:57 > 0:36:58you can get fabulous pigs.
0:36:58 > 0:37:02Enough of that. That's my lesson, my lecture, we're now going to cook it.
0:37:02 > 0:37:03Before I cook it, because it's very hot,
0:37:03 > 0:37:06the lights have been burning on me all morning...
0:37:06 > 0:37:10a sip of cider from a field right outside this kitchen window.
0:37:10 > 0:37:12Here's an interesting thing about this dish.
0:37:12 > 0:37:16Not only is it simple to make, of pork, but come and look at the ingredients,
0:37:16 > 0:37:19because it's significant - they all come from the same field!
0:37:19 > 0:37:22The pig lives off the apples.
0:37:22 > 0:37:26Which I've turned into a smooth apple puree there, by the way.
0:37:26 > 0:37:27In the adjoining field is a cow,
0:37:27 > 0:37:30from which they made the milk and the cream.
0:37:30 > 0:37:32The apples are also turned into cider.
0:37:32 > 0:37:35The only foreign thing here... We couldn't make it ourselves because
0:37:35 > 0:37:39it's against the law. We distilled some cider to make some calvados.
0:37:39 > 0:37:42We've butter - also from the farm.
0:37:42 > 0:37:44Foreign salt and pepper. Right, that's it.
0:37:44 > 0:37:46Over here, please. This is the frying pan.
0:37:46 > 0:37:48This is for Richard's benefit, he's our new cameraman.
0:37:48 > 0:37:52He's still feeling his way. No! Stay over here!
0:37:52 > 0:37:55Into the pan, a little bit of pork like that.
0:37:55 > 0:37:57Stay with that while I wander around.
0:37:58 > 0:38:03A teeny-weeny bit of butter. The pan is hot already.
0:38:05 > 0:38:07Seal it quickly on both sides.
0:38:09 > 0:38:13Because this is a real pig that hasn't been fed on additives
0:38:13 > 0:38:16and alleged nutriments and things, it's going to be tender
0:38:16 > 0:38:19and very, very delicious. That's too hot now,
0:38:19 > 0:38:22so put that over there and let that cook away for a while.
0:38:23 > 0:38:26While I've a little slurp.
0:38:26 > 0:38:28# Slurp, slurp, slurp! #
0:38:28 > 0:38:32Great, so the pork is nicely cooked now. Add a little drop of calvados.
0:38:32 > 0:38:33Like that.
0:38:33 > 0:38:36Push it over onto the hotter of the two gases.
0:38:36 > 0:38:40Immediately lift out the pork because that's lightly undercooked.
0:38:40 > 0:38:42Although it's crunchy on the outside,
0:38:42 > 0:38:45We don't want it to stew in this liquid.
0:38:45 > 0:38:47Then a bit of cider into the calvados.
0:38:47 > 0:38:52Meat drippings stirred like that. And using the magical...
0:38:52 > 0:38:53Richard, could you come to me a second?
0:38:53 > 0:38:56Using those magical mixers we have on television,
0:38:56 > 0:38:58the next time you see this, the sauce will be reduced,
0:38:58 > 0:39:01five minutes will have gone by and the dish will be continued.
0:39:01 > 0:39:02Perfect, isn't it?
0:39:02 > 0:39:07MUSIC: "The Sun Has Got Its Hat On"
0:39:11 > 0:39:13# The sun has got its hat on
0:39:13 > 0:39:15# Hip hip hip hooray
0:39:19 > 0:39:22# All the little boys excited All the little girls delighted
0:39:22 > 0:39:25# What a lot of fun for everyone
0:39:25 > 0:39:26# Sitting in the sun all day... #
0:39:30 > 0:39:33SIZZLING
0:39:33 > 0:39:37So that's reduced to almost a syrupy consistency now - the calvados
0:39:37 > 0:39:39and the cider.
0:39:39 > 0:39:44In we put a spoonful, I should think, of this beautiful apple puree.
0:39:44 > 0:39:47Stir that well into the juices.
0:39:47 > 0:39:52At the same time, pour in this lovely Devon double cream.
0:39:52 > 0:39:55Stir round. Test for seasoning.
0:39:55 > 0:39:58Oh, ah... Ah... Come here a minute, Richard.
0:39:58 > 0:39:59That's brilliant.
0:39:59 > 0:40:02I'm sorry that none of you are going to get to taste this.
0:40:02 > 0:40:05You'll have to take my word for it - it's fantastic. Over to the plate.
0:40:05 > 0:40:10Over to the plate. Beautifully liaised. Just pour that gently over.
0:40:10 > 0:40:16Like that. And there you've a dish which is called pork Normand.
0:40:16 > 0:40:20In fact we shall call this pork Heal Farm style
0:40:20 > 0:40:23because it's all the wonderful ingredients of the calvados
0:40:23 > 0:40:26countryside in northern France you can find here in Devon.
0:40:26 > 0:40:29And since I'm such a brilliant cook, first class ingredients,
0:40:29 > 0:40:32there it's...pork Heal Farm style.
0:40:32 > 0:40:34Fantastic. I'm going to eat it.
0:40:35 > 0:40:38PIG GRUNTS
0:40:38 > 0:40:39You know, I'm a lucky fellow.
0:40:39 > 0:40:43As we charge around the countryside with Floyd and the BBC,
0:40:43 > 0:40:46who very kindly don't pay for the things that we have,
0:40:46 > 0:40:49because we have to beg and borrow and steal, even the kitchens we use,
0:40:49 > 0:40:51the hotels, the restaurants and stuff,
0:40:51 > 0:40:54we con our way in, like with Ann's kitchen here.
0:40:54 > 0:40:57This beautiful 13th-century farmhouse,
0:40:57 > 0:40:58which has got oak beams.
0:40:58 > 0:41:02Probably the same oak that Drake used for his ships for the Armada
0:41:02 > 0:41:06and also, Ann breeds the kind of pigs and makes the kind of hams
0:41:06 > 0:41:08that probably Drake himself would have eaten.
0:41:08 > 0:41:12Ancient breeds, collector's items, the antique pig.
0:41:12 > 0:41:14That's what we're here looking at today.
0:41:14 > 0:41:17Ann, do you think that the vast plethora of piggy products
0:41:17 > 0:41:20that you've got around the place really does prove the point
0:41:20 > 0:41:23that a well-butchered pig leaves nothing but the grunt, doesn't it?
0:41:23 > 0:41:26I think you've proved that point, we've even used the grunt today!
0:41:26 > 0:41:29We have taken it a bit over the top in a way, perhaps.
0:41:29 > 0:41:33I enjoyed meeting them in the field, they are very friendly things.
0:41:33 > 0:41:35They're sort of... They can't be pets, but they've got
0:41:35 > 0:41:37this lovely warm feeling about them, haven't they?
0:41:37 > 0:41:40They have, they're terrific personalities,
0:41:40 > 0:41:41some are more attractive than others,
0:41:41 > 0:41:43but in the main, they're absolutely super.
0:41:43 > 0:41:47Why are you taking agricultural history back 100 years
0:41:47 > 0:41:50when we've got all these splendid ways, they tell us,
0:41:50 > 0:41:52of farming without getting muddy,
0:41:52 > 0:41:56of farming without getting wet or cold? You're up to your neck in it!
0:41:56 > 0:41:58We work from the ideal product backwards.
0:41:58 > 0:42:01We thought, "What ought to be in a sausage?"
0:42:01 > 0:42:03Well, there ought to be proper meat in a sausage.
0:42:03 > 0:42:06And that's what we've done - we've experimented,
0:42:06 > 0:42:07we've gone back to our recipes.
0:42:07 > 0:42:10- I'll tuck in, by the way. Sorry to interrupt.- Have a chunk, yes.
0:42:10 > 0:42:14That ham was cooked with Devon cider and spices and orange peel,
0:42:14 > 0:42:17which is an ancient recipe.
0:42:17 > 0:42:20And we find that everybody loves it.
0:42:20 > 0:42:23Out of all the Floyd food programmes, people write to us and say,
0:42:23 > 0:42:25"It's all very well for you, having all this expensive food,
0:42:25 > 0:42:30"we haven't really got the money to indulge ourselves..." in the way that I appear to be doing.
0:42:30 > 0:42:32But isn't it so that, if you use real produce,
0:42:32 > 0:42:34which is a little bit more expensive,
0:42:34 > 0:42:37you're not going to get the weight loss in cooking and stuff like that.
0:42:37 > 0:42:39Take bacon, for example. The stuff you get often,
0:42:39 > 0:42:41it doesn't fry, it boils.
0:42:41 > 0:42:44It's been injected with so much water that if you actually weighed
0:42:44 > 0:42:47- the cooked product, it's very expensive, isn't it?- Yes.
0:42:47 > 0:42:49Anyway, I'm getting a bit bored with this TV bit, aren't you?
0:42:49 > 0:42:52And we've been as good as gold. We've been answering questions,
0:42:52 > 0:42:54asking questions, explaining country life.
0:42:54 > 0:42:56We've told them about pigs,
0:42:56 > 0:42:58we've told them about how crackling was invented.
0:42:58 > 0:43:00Why don't we just ignore them now?
0:43:00 > 0:43:02- In fact, I'll tell you what, the best way...- That's right. Why not?
0:43:02 > 0:43:05The best way to cheer ourselves up is to have a drop of the proper
0:43:05 > 0:43:09Devon cider and forget that they ever existed.
0:43:09 > 0:43:13- When does your husband come home? - About three hours' time.
0:43:26 > 0:43:28Come on, own up, this programme's got everything!
0:43:28 > 0:43:30A rerun from Animal Farm,
0:43:30 > 0:43:32a terrific performance by Napoleon there.
0:43:32 > 0:43:34Good on you, Nap!
0:43:34 > 0:43:37Its wonderfully witty archive footage, style, elegance and taste.
0:43:37 > 0:43:41In fact, it's an everyday story of television folk. Ha-ha-ha!
0:43:41 > 0:43:43I reckon that's enough country, don't you?
0:43:43 > 0:43:46PIG GRUNTS
0:43:48 > 0:43:51DRAMATIC MUSIC PLAYS
0:43:57 > 0:43:59As you can see, the producer's love affair
0:43:59 > 0:44:01with our stormy coastline continues.
0:44:01 > 0:44:03Thank heavens it's too rough to go to sea
0:44:03 > 0:44:05or he'd have me doing the shopping for the next scene by boat.
0:44:05 > 0:44:08Attention, all shopping, especially Sainsbury's, Safeway's
0:44:08 > 0:44:11and... Sorry, Tesco's.
0:44:11 > 0:44:13And now, back to Floyd On Food,
0:44:13 > 0:44:15and let's see if I can con a kipper for breakfast.
0:44:15 > 0:44:18- Hi, Martin. Nice to see you. - Hi, Keith, good morning.
0:44:18 > 0:44:20You know I've come for the stuff for Mary Flynn
0:44:20 > 0:44:23- and it's in this thing, isn't it? - That's right. Shall I get it out?
0:44:23 > 0:44:24Yes, please. It'd be terrific.
0:44:25 > 0:44:29- Now, a-ha!- I think she wanted some kippers, didn't she?
0:44:29 > 0:44:32- She did, indeed. Hey, is that a real kipper?- That's a real kipper.
0:44:32 > 0:44:34Why isn't it sort of bright orange or yellow?
0:44:34 > 0:44:37- Well, you see, we haven't used any colour...- Look at that.
0:44:37 > 0:44:39Look, this is the beginning of the
0:44:39 > 0:44:41Floyd campaign for real kippers, OK?
0:44:41 > 0:44:43Jack the Ripper, as she was born,
0:44:43 > 0:44:46not a golden smoked thing with nasty chemicals in. Brilliant.
0:44:46 > 0:44:48- There we are.- Great, thank you very much.
0:44:48 > 0:44:51Come on in, Richard, we want to see into this oven.
0:44:51 > 0:44:54Is it called an oven or a smoker? What's the proper term?
0:44:54 > 0:44:57- Well, it's a kiln. It's a smoking kiln.- Right.
0:44:57 > 0:44:59Here is what I like the look of very much.
0:44:59 > 0:45:02This is a smoked herring of some kind, but different to the others.
0:45:02 > 0:45:05Yes, it's a buckling. Instead of being done without heat,
0:45:05 > 0:45:08these have been cooked in the same way as the mackerel have,
0:45:08 > 0:45:10so they're ready to eat as they are.
0:45:10 > 0:45:12And this is very much a delicacy in Scandinavia and Germany?
0:45:12 > 0:45:14- That's correct.- Yeah, delicious.
0:45:14 > 0:45:16You could eat that, by the way, with some soured cream
0:45:16 > 0:45:18with chives chopped in it,
0:45:18 > 0:45:20or some horseradish sauce, slightly weakened with cream.
0:45:20 > 0:45:23- Now, Mary wanted some trout, I think.- Good, yeah.- Grand.
0:45:23 > 0:45:28- And what else have you got here? - I also have an eel. A monster eel.
0:45:28 > 0:45:30A fresh-water eel. Isn't he smashing?
0:45:30 > 0:45:33Yes, he is. The colours are slightly different here.
0:45:33 > 0:45:35Can you change the colour by the texture of the wood
0:45:35 > 0:45:38- or what happens there? - Yes, if we want a darker colour,
0:45:38 > 0:45:40we can use more soft wood.
0:45:40 > 0:45:42- Though we don't want to use too much, obviously.- Right.
0:45:42 > 0:45:44Oak is the prime, or apple,
0:45:44 > 0:45:48but availability and the mix required to get the colour.
0:45:48 > 0:45:51Right, so like a painter, you mix the pigments and colour the thing.
0:45:51 > 0:45:53- That's right.- Right.
0:45:53 > 0:45:56- A smaller one too.- A smaller one.
0:45:56 > 0:45:59- Now, did you want a salmon?- Yes. - I think Mary wanted a salmon.
0:45:59 > 0:46:02For those who can afford it, that is delightful.
0:46:02 > 0:46:04- Isn't that beautiful?- Yeah.
0:46:04 > 0:46:08- Smashing fish.- Good-oh.- We also have some trout in the same way, which is
0:46:08 > 0:46:12- they're large trout which we smoke like salmon.- Very good.
0:46:12 > 0:46:15- Which, I think, Mary's got already. - Right.- Now...
0:46:15 > 0:46:18A bit of bacon, cos I'm going to stuff a cabbage later on
0:46:18 > 0:46:20and I wanted some really good smoked bacon.
0:46:20 > 0:46:23I could actually eat that raw, couldn't I? If I wanted to.
0:46:23 > 0:46:26- That's beautiful.- I think you might cook it, but you could,
0:46:26 > 0:46:29- yes, certainly, it would be in some places.- Yeah. That is delightful.
0:46:29 > 0:46:32That's going into my stuffed cabbage later on. And...what else?
0:46:32 > 0:46:35- The cold-smoked mackerel fillet. - Right.- This is rather fun.
0:46:35 > 0:46:38- It's a mackerel fillet smoked in the same way as that.- Yeah.
0:46:38 > 0:46:41You slice it in thin slices and eat it as it is.
0:46:41 > 0:46:44I'm overcome with hunger here. I'm sorry about this.
0:46:47 > 0:46:48That is beautiful.
0:46:48 > 0:46:51- That's good, that's a triumph, isn't it?- Lovely.
0:46:51 > 0:46:54Mm! Have a go at those, damned good.
0:46:54 > 0:46:55Right. And that about...
0:46:55 > 0:46:59- Oh, and chicken.- Smoked chicken and pheasant, of course.
0:46:59 > 0:47:02- Right.- Which you've already got, haven't you?- Yes, we have.
0:47:02 > 0:47:04But that's what it would come out like.
0:47:04 > 0:47:06I mean, this is a chicken that has been smoked and cooked...
0:47:06 > 0:47:10- Great.- ..and slightly salted, so that it's a firmer texture
0:47:10 > 0:47:12than you would normally expect from chicken.
0:47:12 > 0:47:15Yeah, what a golden, natural feast that is.
0:47:15 > 0:47:18That's splendid, isn't it? I've got right into colours.
0:47:18 > 0:47:19I'd like to be a painter, you know,
0:47:19 > 0:47:22but who needs to be a painter when you can prepare food like that?
0:47:22 > 0:47:24That's absolutely fabulous. And just have a look.
0:47:24 > 0:47:25I can't emphasise how beautiful
0:47:25 > 0:47:29that little gibbet of Jack the Rippers are. Isn't that fantastic?
0:47:29 > 0:47:33# Smoke a little kipper And you smoke a little trout
0:47:33 > 0:47:37# Then smoke a little mackerel That's what it's all about
0:47:37 > 0:47:40# And if you want to beat that old fish fry
0:47:40 > 0:47:45# You can smoke a little eel if you really try. #
0:47:45 > 0:47:48All this smoke has made me feel a bit eel. Sorry about that.
0:47:48 > 0:47:51Anyway, what we've done is we've begged our way,
0:47:51 > 0:47:54conned our way into a kitchen which we couldn't afford to own,
0:47:54 > 0:47:56certainly not even to rent, from Mary Flint.
0:47:56 > 0:47:58Mary, thanks very much for having us.
0:47:58 > 0:48:00Let's start our little acquaintanceship
0:48:00 > 0:48:01as we mean to carry on,
0:48:01 > 0:48:04- with a quick slurp of your wonderful wine.- Nostrovia!
0:48:04 > 0:48:08And thanks for having me here. You love all this kind of fish.
0:48:08 > 0:48:10Have a good look at this fish, Richard, please,
0:48:10 > 0:48:12because I think this buckling, for instance...
0:48:12 > 0:48:14They're like golden bars.
0:48:14 > 0:48:15They look as though they've been
0:48:15 > 0:48:18dredged from the bottom of the sea, from a sunken wreck.
0:48:18 > 0:48:21Tell me all about this lovely fish and what you're going to do with it.
0:48:21 > 0:48:24OK, that's enough fish now, Richard. Back to us and to my friend Mary.
0:48:24 > 0:48:26What are you going to do?
0:48:26 > 0:48:29I'm going to cut it up and put it on a platter and hopefully
0:48:29 > 0:48:31concoct a little hors d'oeuvre
0:48:31 > 0:48:34- before your other dish. - That's really nice.
0:48:34 > 0:48:36- Do you want to get started on that? - Why not? I'll start with this.
0:48:36 > 0:48:39This is this fabulous eel, isn't it?
0:48:39 > 0:48:40Yes.
0:48:40 > 0:48:43And I'm going to cut it in pieces,
0:48:43 > 0:48:45skin it and have it ready.
0:48:45 > 0:48:47Just skin one bit right away so that
0:48:47 > 0:48:49people can see how that's done.
0:48:49 > 0:48:51I'm going to take a larger knife,
0:48:51 > 0:48:54- because...- Yeah.- There you go.
0:48:54 > 0:48:56And pay attention to this, Richard.
0:48:56 > 0:48:58You just peel the skin off, you see?
0:48:58 > 0:49:00No problem, and heave that away.
0:49:02 > 0:49:04Great, I think she deserves a...
0:49:04 > 0:49:06Have a drink, Mary, have one on the firm there.
0:49:06 > 0:49:09I think I'll have one too. Not a bad idea. Excuse me,
0:49:09 > 0:49:12I've got to roll my sleeves up to do a bit of work, you see.
0:49:12 > 0:49:14Right, quick slurp for me.
0:49:15 > 0:49:17Cheers to me. Cheers, Mary.
0:49:18 > 0:49:21Now, a little story here.
0:49:21 > 0:49:24A few weeks ago, I was at some public exhibition
0:49:24 > 0:49:26and a fishmonger came up to me and said,
0:49:26 > 0:49:28"Look, would you mind putting your programmes on at the time
0:49:28 > 0:49:31"of the year that match the way we catch the fish?
0:49:31 > 0:49:33"Because it's very annoying when you cook something,
0:49:33 > 0:49:36"people come to buy it the next day and it's out of season."
0:49:36 > 0:49:38It'll be even worse this time, because this is the middle of winter,
0:49:38 > 0:49:41OK? This is the middle of winter, but when you see this cabbage,
0:49:41 > 0:49:43it'll probably be June or July, something like that,
0:49:43 > 0:49:47and you won't be able to buy them. Bad luck, so remember it for next time round.
0:49:47 > 0:49:49Anyway, we're doing cabbages today.
0:49:49 > 0:49:51So, Richard, if you'd like to come round and have a little look
0:49:51 > 0:49:53at what we've got here - some ground pork,
0:49:53 > 0:49:55minced pork, belly of pork, that is.
0:49:55 > 0:49:57The cheapest possible cut.
0:49:57 > 0:49:59Then, across here, a little bit of chilli powder.
0:49:59 > 0:50:01A little crushed garlic.
0:50:01 > 0:50:03Because it's winter, dried dill,
0:50:03 > 0:50:05but if we could have got fresh, we'd have preferred it.
0:50:05 > 0:50:08Dried apricots, tomato puree,
0:50:08 > 0:50:10parsley and chopped onions.
0:50:10 > 0:50:14Right, up and over, I'm going to make a nice little mess.
0:50:14 > 0:50:18You can come down again as I chuck all these things into here.
0:50:18 > 0:50:20A bit of onion, like that.
0:50:20 > 0:50:22A bit of parsley in.
0:50:22 > 0:50:24I'll be mixing that with the other herbs.
0:50:24 > 0:50:28These lovely pieces of... Ah, I'm getting some assistance here.
0:50:28 > 0:50:31A bit of dill, bit of garlic - in we go.
0:50:31 > 0:50:36And then, nice, gungy tomato puree.
0:50:36 > 0:50:39And a bit of the chilli powder, not too much of that.
0:50:39 > 0:50:43And my assistant director's ripping me off, at this very moment,
0:50:43 > 0:50:47which he usually does, a piece of tissue so I can clean my hands.
0:50:47 > 0:50:49This will provoke a lot of letters -
0:50:49 > 0:50:52"He's used his hands again." Never mind. Right, that's that.
0:50:52 > 0:50:55Tissue, please, Director... Assistant Director. Thank you.
0:50:55 > 0:50:58See how good they are to me, don't you? Excellent, aren't they?
0:50:58 > 0:51:01Right, one of the things I did earlier on was
0:51:01 > 0:51:05I blanched this whole cabbage, so it's partly cooked.
0:51:05 > 0:51:07And the heart's taken out.
0:51:07 > 0:51:11So all I now do is whack a few leaves down, like this.
0:51:11 > 0:51:15And put in my first...
0:51:15 > 0:51:19little layer of my mixture.
0:51:19 > 0:51:22Fold the leaf over, like that.
0:51:22 > 0:51:25OK. Then I put another bit on, like that.
0:51:25 > 0:51:26I get another leaf out.
0:51:26 > 0:51:30And I expect you're all fairly bored with that process,
0:51:30 > 0:51:35but you go on assembling the thing in that way.
0:51:36 > 0:51:41Now, um, great chefs, people like Auguste Escoffier,
0:51:41 > 0:51:43who for me is sort of a saint,
0:51:43 > 0:51:45were not only brilliant, but they were humble.
0:51:45 > 0:51:48This simple recipe I'm making today I've ripped off from him.
0:51:48 > 0:51:51What would be really good... If the BBC,
0:51:51 > 0:51:55you know all those intelligent programmes they have, like, um...
0:51:55 > 0:51:59- um...- Omnibus, er, Arena. Um...
0:51:59 > 0:52:02- arts programmes.- Oh, yes. Yeah.
0:52:02 > 0:52:04I know, yes, sorry. All those...
0:52:04 > 0:52:06Actually, he's got the heart of a cabbage as well.
0:52:06 > 0:52:10If they, instead of doing these weird flautists and poets and things,
0:52:10 > 0:52:12devoted, you know, 40 minutes to the life and work
0:52:12 > 0:52:16of a great man like that, television would be all the better for it.
0:52:16 > 0:52:18Anyway, I'll get on with cooking, have a slurp...
0:52:18 > 0:52:22and see you again in a moment. I'll carry on doing these.
0:52:29 > 0:52:33# Escoffier... #
0:52:33 > 0:52:36Auguste Escoffier, held by some to be one of the greatest chefs,
0:52:36 > 0:52:39was born in 1846, the son of a blacksmith.
0:52:39 > 0:52:43He was best known in Britain via the Savoy, for making super puddings
0:52:43 > 0:52:46for the petulant singers. Ever heard of peach Melba? Get it?
0:52:46 > 0:52:47# ..Voila!
0:52:47 > 0:52:49# Escoffier
0:52:49 > 0:52:50# Escoffier... #
0:52:50 > 0:52:52With his friend, Cesar Ritz,
0:52:52 > 0:52:55he fed the monarchy and superstars of his day.
0:52:58 > 0:53:01But, like many geniuses, he died a poor man.
0:53:01 > 0:53:05And although the culinary pendulum has swung far from his style,
0:53:05 > 0:53:08his spirit lives on in kitchens everywhere.
0:53:08 > 0:53:12So I'm sure you feel pretty enriched and happy by that, don't you?
0:53:12 > 0:53:14Mervin Bargg, eat your heart out.
0:53:14 > 0:53:15I've finished the cabbage.
0:53:15 > 0:53:19Just tie it with string so it doesn't fall apart
0:53:19 > 0:53:22and pop it into a richly made chicken or beef or veal stock.
0:53:22 > 0:53:26I'm walking slowly because the cameraman can't keep up with me.
0:53:26 > 0:53:28In it goes for about 40 minutes.
0:53:28 > 0:53:30The next time you see it and me, I shall be sitting
0:53:30 > 0:53:34with my new-found friend Mary, bottle of wine, wonderful fish,
0:53:34 > 0:53:36wonderful cabbage, having a fine time.
0:53:37 > 0:53:41This is absolutely delicious, but the point is, it's totally fresh.
0:53:41 > 0:53:45I know it's smoked, but it's fresh. It's not out of horrible packets.
0:53:45 > 0:53:48No, no, no, absolutely genuinely... Are you going to give me some?
0:53:48 > 0:53:51- Yes, will you have some eel? - I'll have some eel, yes.- Right.
0:53:51 > 0:53:55- This is the delight of the whole thing, the eel.- Great, wonderful.
0:53:55 > 0:53:58Thanks to Martin and his wonderful smoking.
0:53:58 > 0:54:01- A bit of...?- Yes, that is the smoked mackerel.
0:54:01 > 0:54:05- And that's nice and flavoursome. - Let me help you.
0:54:05 > 0:54:09- That's quite difficult.- And a bit of the trout.- Wonderful.- OK.
0:54:09 > 0:54:13- Really nice, thank you.- I'll have a bit more eel cos I'm fond of that.
0:54:13 > 0:54:17- Why are you so fond of eel?- Because it has this wonderful damp texture
0:54:17 > 0:54:21and taste which... I don't know how you'd describe it. How would you?
0:54:21 > 0:54:26- Tell me what you think of it.- I think it tastes like fishy truffles.
0:54:26 > 0:54:30- That's a good idea.- It really does, it's got a long-lasting flavour
0:54:30 > 0:54:33which isn't overpowering and it's not dry and heavy,
0:54:33 > 0:54:37- like a factory produced, er...smoked thing.- No.
0:54:37 > 0:54:39It's still...
0:54:39 > 0:54:41It's still moist, very slightly oily.
0:54:43 > 0:54:46- It's wonderful.- Very good indeed.
0:54:46 > 0:54:48One thing that's quite funny on these programmes -
0:54:48 > 0:54:51and I'm at the moment quite angry - we have spent, for technical reasons,
0:54:51 > 0:54:54quite a long time when we should have been enjoying ourselves,
0:54:54 > 0:54:57sorting out a little problem, so I just had a row with the director.
0:54:57 > 0:55:00Anyway, all that's better now, and we're going to have the other bit
0:55:00 > 0:55:03of our meal, which is this fabulous - I hope it's fabulous! -
0:55:03 > 0:55:05- stuffed cabbage.- Wonderful.
0:55:05 > 0:55:09Can you see it all right, Richard? See how nicely layered it is.
0:55:09 > 0:55:11I wonder if it's going to taste all right.
0:55:11 > 0:55:14All I've done is poured a bit of melted butter
0:55:14 > 0:55:16over the chicken stock in which we cooked it.
0:55:16 > 0:55:20And by the way, for those of you who really want to know how long
0:55:20 > 0:55:24these things took, it took about 55 minutes to cook properly.
0:55:24 > 0:55:28- Is that enough?- Yes, that's fine. - Cut myself a little piece.
0:55:28 > 0:55:31It doesn't matter if it crumbles up.
0:55:31 > 0:55:33I think this is a lovely follow-on
0:55:33 > 0:55:38to the luxurious part of the meal which is the beautiful smoked fishes
0:55:38 > 0:55:40and now this very simple, inexpensive thing.
0:55:40 > 0:55:44- It's great, isn't it? Let's have a quick taste.- Let's try.
0:55:46 > 0:55:50- It's all right, isn't it? - It's very good indeed.
0:55:50 > 0:55:52I'm quite thrilled by that.
0:55:52 > 0:55:56I want to tell you something that you really frightened me about.
0:55:56 > 0:55:59It's the first time I've ever cooked stuffed cabbage, you see.
0:55:59 > 0:56:03And I wanted to do something really simple because some
0:56:03 > 0:56:07of the programmes are extravagant things and I like a balance, you see.
0:56:07 > 0:56:10I was happily making this, although I'd never made it before,
0:56:10 > 0:56:13and you said, "Oh, you're going to be making this little Polish number."
0:56:13 > 0:56:15And I thought, oh, my God! How would you have made these?
0:56:15 > 0:56:19I would have done them as individual little parcels.
0:56:19 > 0:56:22But the effect would have been virtually the same.
0:56:22 > 0:56:26Instead of making big parcels, you make individual parcels.
0:56:26 > 0:56:28And do you like the idea of the tomato sauce with it?
0:56:28 > 0:56:30Yes, and that is called golobki.
0:56:30 > 0:56:35It's a well-known, extremely good Polish dish.
0:56:35 > 0:56:38- And slow, simple peasant cooking. - Wonderful.
0:56:38 > 0:56:42- It doesn't need a lot of money, it just needs patience.- Love, love.
0:56:42 > 0:56:45- I'll drink to that. - And I too. Cheers.
0:56:45 > 0:56:49- Thank you very much, Mary. - Great pleasure.
0:56:57 > 0:57:00It's always great to see a classic piece of Floyd.
0:57:00 > 0:57:03On today's Best Bites, as always, we're looking back
0:57:03 > 0:57:06at some of the great cooking from the Saturday Kitchen larder.
0:57:06 > 0:57:10Still to come, it's Scotland versus Australia in the omelette challenge
0:57:10 > 0:57:12as Nick Nairn takes on Donna Hay.
0:57:12 > 0:57:15Would either of them be able to better their times?
0:57:15 > 0:57:16Find out later on.
0:57:16 > 0:57:19And Jason Atherton serves up Japanese-style seared tuna.
0:57:19 > 0:57:23He serves the tuna with soy, ginger and chilli glaze and bok choi.
0:57:23 > 0:57:26And Jason Donovan faced his Food Heaven or Food Hell.
0:57:26 > 0:57:28Would he get his Food Heaven?
0:57:28 > 0:57:30Fillet steak in a hearty steak sandwich
0:57:30 > 0:57:33with caramelised red onions and home-made stout mustard?
0:57:33 > 0:57:36Or would he get his dreaded Food Hell with calves' liver -
0:57:36 > 0:57:40my pan-fried calves' liver with bacon, lemon and black cabbage?
0:57:40 > 0:57:43Find out what he gets to eat at the end of today's show.
0:57:43 > 0:57:45Now, it's time for soup.
0:57:45 > 0:57:47But not just any soup, a Michelin-starred bowl,
0:57:47 > 0:57:50thanks to the brilliant Tom Kitchin.
0:57:50 > 0:57:53It's a different ingredient, but it's fashionable now,
0:57:53 > 0:57:55all these different cuts, they are fashionable.
0:57:55 > 0:57:57We use it in the restaurant and it sells well.
0:57:57 > 0:57:59- So I thought I'd do it today. - Fashionable people waking up
0:57:59 > 0:58:01with a hangover, this time in the morning.
0:58:01 > 0:58:03We've got ox tongue, what are we doing with it?
0:58:03 > 0:58:05We'll make a leek and potato soup, very fast,
0:58:05 > 0:58:09nice and bright green, and serve it with a soft poached quail's egg.
0:58:09 > 0:58:14- Not quail's, hen's.- You need me to get on and do the potatoes for this.
0:58:14 > 0:58:17- Yeah.- Because this soup will be cooked from start to finish
0:58:17 > 0:58:21- in six minutes.- That's the idea, anyway. See how we go.
0:58:21 > 0:58:22I'm slicing my onion
0:58:22 > 0:58:25and you are going to do the garnish to serve with the dish.
0:58:25 > 0:58:29- You want a bit of potato in the soup as well?- I think so.- OK.
0:58:29 > 0:58:31So, very fast.
0:58:33 > 0:58:35The ethos of your cooking is a bit like Lawrence -
0:58:35 > 0:58:38Scottish ingredients, local ingredients.
0:58:38 > 0:58:42Yes, it's just local ingredients, seasonality, fresh produce,
0:58:42 > 0:58:46good tasty food. It's worked so far, so we'll keep going.
0:58:46 > 0:58:51You have a great larder in Scotland. Fantastic, right on your doorstep.
0:58:51 > 0:58:53Yes, it's absolutely fantastic.
0:58:53 > 0:58:58We're just waiting for spring to come and all the lovely spring vegetables
0:58:58 > 0:59:00and lamb and all those kind of products.
0:59:00 > 0:59:04- Right, you are using the green of the leek for the soup.- Yes, exactly.
0:59:04 > 0:59:08The green of the leek is a part people don't use enough of.
0:59:08 > 0:59:10It's going to give a wonderful green colour to the soup.
0:59:10 > 0:59:14- Yeah.- And also, instead of it going in the bin or in the stock,
0:59:14 > 0:59:16it's going to be used.
0:59:16 > 0:59:20We'll get that cooking. We'll get it cooking as quickly as possible.
0:59:20 > 0:59:23I've got the kettle boiling at the side
0:59:23 > 0:59:25and I'll pour the boiling water on top
0:59:25 > 0:59:28to help the soup cook as quickly as possible.
0:59:28 > 0:59:30The reason why we're cooking it quick is
0:59:30 > 0:59:33because if you leave it, it goes a horrible muddy colour.
0:59:33 > 0:59:35Exactly, we don't want that.
0:59:35 > 0:59:38There we go. We put the boiling water in and that's it,
0:59:38 > 0:59:40the soup boiling away already.
0:59:40 > 0:59:44I've got some potatoes blanching for our garnish for our soup.
0:59:44 > 0:59:47And you want some diced white of leek for the soup as well?
0:59:47 > 0:59:51Yes, please. OK, so now we're cooking the ox tongue.
0:59:51 > 0:59:54- I'll give you that bouquet garni here.- Thank you.
0:59:54 > 0:59:57This is just a mirepoix of vegetables -
0:59:57 > 1:00:00carrot, celery, leek, bouquet garni.
1:00:00 > 1:00:01And some garlic. OK?
1:00:02 > 1:00:05Now, bouquet garni is what? Parsley, a little bit of bay leaf?
1:00:05 > 1:00:06Classic. Parsley, thyme, bay leaf,
1:00:06 > 1:00:08wrapped in a bit of leek.
1:00:08 > 1:00:10Classic, classic cooking, there.
1:00:10 > 1:00:12And we've got a pot of boiling water.
1:00:12 > 1:00:14Now, talking of classic,
1:00:14 > 1:00:17we're moving on to the old ox tongue here.
1:00:17 > 1:00:20These sorts of dishes and these particular
1:00:20 > 1:00:22cuts of produce are coming back
1:00:22 > 1:00:24with a vengeance now, aren't they?
1:00:24 > 1:00:26Yes, I think it shows a great skill of a chef of knowing
1:00:26 > 1:00:28how to cook these products.
1:00:28 > 1:00:31In the middle of going through these recession times,
1:00:31 > 1:00:36chefs have to use different products, which are going to make their GPs.
1:00:36 > 1:00:39Talking about the tongue, literally, that whole piece,
1:00:39 > 1:00:41you're looking at no more than a tenner, really.
1:00:41 > 1:00:43Yeah, exactly.
1:00:43 > 1:00:45And that's go to cook for about four to five hours,
1:00:45 > 1:00:47depending on size.
1:00:47 > 1:00:49And a good way to check there is to stick the knife into the tongue,
1:00:49 > 1:00:51and if it falls off, we know it's ready.
1:00:51 > 1:00:53You start it with cold water and bring it to boil?
1:00:53 > 1:00:56Bring it, skim it and then we'll cook it there.
1:00:56 > 1:00:59- That's that one.- So, we've got one I cooked earlier.
1:00:59 > 1:01:00I'll put that pan on for you.
1:01:00 > 1:01:01CRASHING AND CLATTERING
1:01:01 > 1:01:03Don't worry, carry on!
1:01:03 > 1:01:05LAUGHTER
1:01:05 > 1:01:07He's throwing that at me there!
1:01:07 > 1:01:10I never did like that pot, anyway. Right, OK, carry on.
1:01:10 > 1:01:13- Nobody's noticed. - You've flustered me now, James!
1:01:13 > 1:01:15Potatoes in there, leeks in there,
1:01:15 > 1:01:17the soup's on the go. The tongue's cooked?
1:01:17 > 1:01:19Yes, what we've done is peeled the skin off the tongue.
1:01:19 > 1:01:21So, it's set overnight
1:01:21 > 1:01:24- and it's gone brick hard there. OK? - I'll tell you an interesting fact.
1:01:24 > 1:01:26It's a pub quiz question.
1:01:26 > 1:01:27Oh, God, here we go.
1:01:27 > 1:01:29The average cow moves its jaw
1:01:29 > 1:01:32and tongue 40,000 to 60,000 times
1:01:32 > 1:01:34per day chewing food.
1:01:34 > 1:01:35That's horrific.
1:01:35 > 1:01:38- 40,000 to 60,000 times?- There we go.
1:01:38 > 1:01:41Now, who would be able to actually stand there and count that?
1:01:41 > 1:01:44I don't know, I'm just reading it off the card.
1:01:44 > 1:01:46James counted. I think I move my mouth more.
1:01:46 > 1:01:49Anyway, let's talk about this. You've diced it up?
1:01:49 > 1:01:51- Diced it up into cubes. - You could freeze this as well?
1:01:51 > 1:01:54Yes, it would work really well and freeze fantastically well.
1:01:54 > 1:01:57And we get a hot pan. There it goes.
1:01:57 > 1:02:00That's going to crispen up beautifully.
1:02:00 > 1:02:02Get some salt on to get the flavour in there.
1:02:02 > 1:02:05- So it basically naturally caramelises it?- Yeah.
1:02:05 > 1:02:07And you've got to get it crispy, as well,
1:02:07 > 1:02:09because that's what's going to give it a lovely flavour.
1:02:09 > 1:02:13Masterclass in poaching eggs, live.
1:02:13 > 1:02:16Live, yeah. OK, big pan of water.
1:02:16 > 1:02:18Boiling well.
1:02:18 > 1:02:20Some vinegar.
1:02:20 > 1:02:22And I've put two eggs into the dish there.
1:02:22 > 1:02:24I've not separated them at all.
1:02:24 > 1:02:25So I've put two eggs in at once.
1:02:25 > 1:02:28- OK?- And the vinegar just holds the whites together?
1:02:28 > 1:02:30The vinegar will hold the egg white.
1:02:30 > 1:02:31Just before we drop them in,
1:02:31 > 1:02:34I'm going to create a little whirlpool there.
1:02:34 > 1:02:37- So, both eggs in at the same time? - Both eggs in at the same time.
1:02:37 > 1:02:39And then cross your fingers and wait.
1:02:39 > 1:02:41The leeks are cooking away nicely.
1:02:41 > 1:02:44We've got a little ox tongue there and your potatoes,
1:02:44 > 1:02:46these bits have been blanched.
1:02:46 > 1:02:50And the secret to the soup here is to make sure that the potato is
1:02:50 > 1:02:53cooked and, as soon as it's cooked,
1:02:53 > 1:02:55we've got to get it out of there
1:02:55 > 1:02:57and into the blender,
1:02:57 > 1:02:59so we get that lovely green colour.
1:02:59 > 1:03:02- OK.- And the potatoes are cooked there.
1:03:02 > 1:03:04So, we're on schedule.
1:03:04 > 1:03:07I'm glad you are, because you've lost me.
1:03:07 > 1:03:09Let me get this one.
1:03:09 > 1:03:11We're in there, into the blender.
1:03:11 > 1:03:13So really, when you make this soup,
1:03:13 > 1:03:17particularly leek and potato, you want to eat it almost straightaway,
1:03:17 > 1:03:21- because it will go brown if you leave it.- Exactly.
1:03:21 > 1:03:22Is it fairly easy to get the tongues?
1:03:22 > 1:03:24I remember it from growing up,
1:03:24 > 1:03:25but I've not seen it around for
1:03:25 > 1:03:27a long time in a supermarket or anything.
1:03:27 > 1:03:30- What's that is?- The tongue. - It is around, you can buy it.
1:03:30 > 1:03:31I think things like oxtail
1:03:31 > 1:03:35and pigs trotters are all coming back.
1:03:35 > 1:03:37Most importantly, get somebody else to do this bit.
1:03:37 > 1:03:40If you're blending hot soup, take the middle part out.
1:03:40 > 1:03:43Use a cloth, because it creates a vacuum
1:03:43 > 1:03:44and it can be quite dangerous.
1:03:44 > 1:03:46So, literally, on there and just blend it.
1:03:46 > 1:03:49You'll see, instantly, it goes that lovely green colour.
1:03:49 > 1:03:51It's going. Want a bit of cream in there?
1:03:51 > 1:03:54- Yeah, a wee bit of cream would be nice.- OK.
1:03:54 > 1:03:55A touch of cream.
1:03:55 > 1:03:56Smells good, though.
1:03:58 > 1:04:00Eggs are still there.
1:04:00 > 1:04:03I haven't seasoned those leeks and potatoes yet.
1:04:03 > 1:04:05OK, we'll have a little season of that.
1:04:07 > 1:04:10- That's lovely.- More liquid, I think.
1:04:10 > 1:04:13And we can see the ox tongue is lovely and crispy there.
1:04:15 > 1:04:17And that will have a lovely flavour.
1:04:17 > 1:04:19Now, if people can't get ox tongue,
1:04:19 > 1:04:21I suppose you could use bacon for this?
1:04:21 > 1:04:23Yeah, bacon would be great with this.
1:04:24 > 1:04:26Lovely.
1:04:28 > 1:04:30- Salt and pepper?- A wee bit of salt.
1:04:30 > 1:04:32A wee bit of salt?
1:04:34 > 1:04:36A bit of salt.
1:04:36 > 1:04:38A bit of black pepper.
1:04:40 > 1:04:42The eggs are nearly ready.
1:04:42 > 1:04:46I think that's us just about ready to dish up.
1:04:46 > 1:04:48We've got the tongue.
1:04:48 > 1:04:50You see that lovely colour that you get.
1:04:50 > 1:04:51There you go.
1:04:51 > 1:04:54Do you want a little bit of butter in there to finish it off?
1:04:54 > 1:04:57Yeah, butter's always good, I think.
1:04:57 > 1:04:59A man after my own heart.
1:04:59 > 1:05:02- There you go, Tom.- OK.
1:05:02 > 1:05:04So now, I'm going to put
1:05:04 > 1:05:06the leek and potato at the bottom of the dish.
1:05:06 > 1:05:09It's always nice to have different textures in a soup.
1:05:09 > 1:05:14But keeping the same flavours of the initial soup.
1:05:14 > 1:05:16We're going to pop the crispy
1:05:16 > 1:05:20ox tongue around, like so.
1:05:20 > 1:05:22- There you go, chef. - Thank you very much.
1:05:22 > 1:05:24- I'll take those out.- Very good.
1:05:25 > 1:05:27You spoon over a lovely
1:05:27 > 1:05:29leek and potato soup.
1:05:29 > 1:05:31Or Vichyssoise in French.
1:05:31 > 1:05:34You see the colour of it straightaway.
1:05:34 > 1:05:36- Just fantastic.- Exactly. - There's your eggs.
1:05:36 > 1:05:37Thank you very much.
1:05:37 > 1:05:40And we've got an egg that worked, fantastic.
1:05:40 > 1:05:43Egg on top, a little bit of salt,
1:05:43 > 1:05:47cracked pepper and there we have it, James.
1:05:47 > 1:05:48How great does that look?
1:05:48 > 1:05:49Remind us what that is again?
1:05:49 > 1:05:51So, we've got leek and potato soup,
1:05:51 > 1:05:53crispy ox tongue and a soft poached egg.
1:05:53 > 1:05:54- Yum.- Thank you.
1:06:00 > 1:06:01I told you, he's good.
1:06:01 > 1:06:03- He's definitely, definitely good. - Incredible!
1:06:03 > 1:06:05I watch this every week, but
1:06:05 > 1:06:07when I see you actually there, you do it so fast!
1:06:07 > 1:06:09I didn't think it was going to
1:06:09 > 1:06:11happen at one point in rehearsal!
1:06:11 > 1:06:12So, I'm going to try...
1:06:12 > 1:06:15Literally, just crack that egg, so you can see...
1:06:15 > 1:06:16Oh, go on.
1:06:18 > 1:06:20We hope...
1:06:20 > 1:06:22- Yeah!- Perfect.- There we go.
1:06:23 > 1:06:25You can relax now.
1:06:25 > 1:06:27Heart going du, du, du.
1:06:29 > 1:06:32- What do you reckon?- Mm.
1:06:32 > 1:06:33The soup's very...
1:06:33 > 1:06:36The secret of that soup, you need to actually make it
1:06:36 > 1:06:40- and eat it straightaway. - Yeah, it's got to be eaten that day.
1:06:40 > 1:06:42- It's a bit like liver. - If it goes into the fridge,
1:06:42 > 1:06:45it won't be the same as that fresh flavour.
1:06:45 > 1:06:48It's not as strong tasting as liver, but the same texture as liver.
1:06:48 > 1:06:49Happy with the soup?
1:06:49 > 1:06:51Do you know what? I want another bit.
1:06:51 > 1:06:54I wanted to get the ox over and done with.
1:06:54 > 1:06:55By the time he gets it, it's not coming back!
1:06:55 > 1:06:58- I'll fill up with cake.- Beautiful. - Thank you very much.- Beautiful.
1:07:03 > 1:07:07And remember that cow chewing fact for your next pub quiz.
1:07:07 > 1:07:10When they met over the omelette challenge hobs, Nick Nairn
1:07:10 > 1:07:13was in fifth place, but Donna Hay had a lot of catching up to do.
1:07:13 > 1:07:16But, would either of them be able to improve their times?
1:07:16 > 1:07:17Take a look at this.
1:07:17 > 1:07:18Let's get down to business.
1:07:18 > 1:07:21All the chefs on the show battle it out against the clock
1:07:21 > 1:07:23and each other to test how fast they can make a simple,
1:07:23 > 1:07:25straightforward three-egg omelette.
1:07:25 > 1:07:27Nick, you were once on the top of our board,
1:07:27 > 1:07:29but you're now in fifth with 19.44 seconds.
1:07:29 > 1:07:32A very respectable time.
1:07:32 > 1:07:34Fifth place. Donna, however...
1:07:36 > 1:07:38One minute five seconds.
1:07:38 > 1:07:40- Room for improvement! - Room for improvement.
1:07:40 > 1:07:42That's right, there is. There is.
1:07:42 > 1:07:44But you've been worried about this on the flight on the way over.
1:07:44 > 1:07:47It's this part of the show you're worried about.
1:07:47 > 1:07:48I really don't like this part.
1:07:48 > 1:07:50I'm quite competitive, but I just don't...
1:07:50 > 1:07:52- Yeah. Freaks me out. - You have to do it.
1:07:52 > 1:07:55Usual rules apply. Three-egg omelette, cooked as fast as you can.
1:07:55 > 1:07:57Let's put the clocks on the screens, please. Are you ready?
1:07:57 > 1:07:59Three, two, one, go!
1:08:03 > 1:08:06LAUGHTER
1:08:08 > 1:08:10Donna's been practising, though.
1:08:10 > 1:08:13- Look at that.- No, I took...
1:08:13 > 1:08:14It's got to be a three egg omelette
1:08:14 > 1:08:17and make sure it's got no shell in it, Mr Nairn.
1:08:17 > 1:08:18Ooooh...
1:08:20 > 1:08:21GONG CRASHES
1:08:21 > 1:08:23That's an omelette, there you go.
1:08:23 > 1:08:25Oh, no!
1:08:25 > 1:08:26Go on, Donna!
1:08:26 > 1:08:27It's all right, take your time.
1:08:27 > 1:08:29GONG CRASHES
1:08:29 > 1:08:31LAUGHTER
1:08:31 > 1:08:32I was going to say,
1:08:32 > 1:08:35"Take your time and make sure you get on the board."
1:08:35 > 1:08:38Oh, that's on the board!
1:08:38 > 1:08:40No, leave that there, Donna.
1:08:41 > 1:08:44Right, what have we got here?
1:08:44 > 1:08:46Nick, it's kind of...
1:08:48 > 1:08:51- Liquid?- That bit's fine.
1:08:51 > 1:08:53Would you say it was still clucking, that?
1:08:53 > 1:08:56Donna, on the other hand,
1:08:56 > 1:08:57beautifully styled,
1:08:57 > 1:09:00with the shell still in it, as well.
1:09:00 > 1:09:03I think that might be the most atrocious cooked thing
1:09:03 > 1:09:05- I have ever done in my life. - Really?- Yep.
1:09:05 > 1:09:07A bit of seasoning on there.
1:09:07 > 1:09:09Don't worry, it's fine. Right...
1:09:11 > 1:09:12Donna.
1:09:18 > 1:09:19You were at one minute five.
1:09:19 > 1:09:22You have been practising, though, haven't you?
1:09:22 > 1:09:24- No, Nick...- You liar!
1:09:24 > 1:09:25Nick was so generous.
1:09:25 > 1:09:28He has actually been coaching me all morning. I promise you.
1:09:28 > 1:09:31- You were more than half quicker. - Really?
1:09:31 > 1:09:35Yes. You did it in 28.84 seconds.
1:09:35 > 1:09:37Gosh, I even skipped a board!
1:09:37 > 1:09:40But unfortunately, you'll have to get a flight back,
1:09:40 > 1:09:42- cos that's not an omelette. - Oh, it is!
1:09:42 > 1:09:44It's not an omelette!
1:09:44 > 1:09:46Look at it!
1:09:46 > 1:09:48- I think this bit's missing. - Nick Nairn.
1:09:48 > 1:09:50LAUGHTER
1:09:50 > 1:09:54- Nick, do you think you did any quicker?- No.
1:09:54 > 1:09:59You are correct, you did it in 21.44 seconds.
1:09:59 > 1:10:01All that coaching and I didn't even make it.
1:10:01 > 1:10:03I was thinking about you,
1:10:03 > 1:10:04I wasn't really concentrating.
1:10:04 > 1:10:06Don't listen to him for advice, you see?
1:10:06 > 1:10:09You both need to go back to school and learn how to make an omelette.
1:10:14 > 1:10:15Better luck next time.
1:10:15 > 1:10:17Now, if you're looking for some Asian inspiration,
1:10:17 > 1:10:20then look no further, because Jason Atherton
1:10:20 > 1:10:22is here and he's armed with a tuna.
1:10:22 > 1:10:24Quite unusual for this dish,
1:10:24 > 1:10:27cos you're normally sort of all into this fusion, fancy food.
1:10:27 > 1:10:28A little bit funky.
1:10:28 > 1:10:31But this is a nice, simple dish, just seared tuna.
1:10:31 > 1:10:33You can use any fish, really, don't have to use tuna.
1:10:33 > 1:10:36Nice seared tuna, we'll make a little glaze for it with balsamic and soy.
1:10:36 > 1:10:38So, that's a little bit different.
1:10:38 > 1:10:41Some garlic, ginger, chilli, some coriander to garnish,
1:10:41 > 1:10:43little fried shallots as garnish
1:10:43 > 1:10:46and a nice way of doing steamed bok choi,
1:10:46 > 1:10:47we're going to blanch it.
1:10:47 > 1:10:49OK. So this is nice and simple.
1:10:49 > 1:10:50You want me to do these onions?
1:10:50 > 1:10:53Just slice the onions and wash them in a bit of water.
1:10:53 > 1:10:54Fried onion rings? OK.
1:10:54 > 1:10:56And I'll do the tuna.
1:10:56 > 1:10:59I mention the fact that you're busy, incredibly busy.
1:10:59 > 1:11:03- Yeah, we are.- You're just about to... What's the new one you're opening?
1:11:03 > 1:11:06- Not just down the road, you're doing it in Cape Town?- Yeah.
1:11:06 > 1:11:08We open up...
1:11:08 > 1:11:10We open up on the 4th April.
1:11:10 > 1:11:13And it's going to be in the One&Only resort down in Cape Town.
1:11:13 > 1:11:15So we're really looking forward to that.
1:11:15 > 1:11:17Now, the reason why it's been such a hit,
1:11:17 > 1:11:21the essence of this food, you take influences from everywhere.
1:11:21 > 1:11:25elBulli was a big influence on your life, really, over in Spain.
1:11:25 > 1:11:27That's why we went to the old salt cod.
1:11:27 > 1:11:30But, the way that you serve food, it's kind of like people have
1:11:30 > 1:11:32been to sushi restaurants, that kind of stuff.
1:11:32 > 1:11:35It's grazing, but they're all different types of food.
1:11:35 > 1:11:37Absolutely, of course.
1:11:37 > 1:11:41When I worked in Spain, we sort of based around the tapas style menu,
1:11:41 > 1:11:44and we've introduced that into haute cuisine, if you like.
1:11:44 > 1:11:46And that's been the success of Maze,
1:11:46 > 1:11:48and we've been able to transport that
1:11:48 > 1:11:49round the world, but flown it into...
1:11:49 > 1:11:52You'll use a lot of South African game in
1:11:52 > 1:11:54- South Africa, cos it's a shame... - A lot of beef?
1:11:54 > 1:11:58A lot of beef? Beef, wild game, kudu, zebra, all that type of stuff,
1:11:58 > 1:11:59so it's going to be interesting.
1:11:59 > 1:12:01- As you do.- As you do.
1:12:01 > 1:12:04We haven't really had that on Heaven and Hell on the show.
1:12:04 > 1:12:07I'll put a bit of oil in there for you to fry the shallots.
1:12:07 > 1:12:10- You basically soak them in water, don't you?- Yes, that takes out...
1:12:10 > 1:12:14Because they get pungent. You don't want it to overtake the dish.
1:12:14 > 1:12:15So we'll just get that pungency out.
1:12:15 > 1:12:18I'll quickly do the bok choi.
1:12:18 > 1:12:20You trimmed the tuna up, like that.
1:12:20 > 1:12:23The left over tuna, you could use as fish pie, fishcakes.
1:12:23 > 1:12:26Yes, exactly. Fishcakes, fish pie.
1:12:26 > 1:12:27All I've done is season it,
1:12:27 > 1:12:30and that will slightly cure it while I'm waiting to pan-fry it.
1:12:30 > 1:12:33Just split them in half, and I want to keep the end on there, James,
1:12:33 > 1:12:36so that holds the stem together so it doesn't fall apart.
1:12:36 > 1:12:38This type of food, you love that as well,
1:12:38 > 1:12:40cos you go there quite a lot on holiday?
1:12:40 > 1:12:42I go to Asia two or three times a year.
1:12:42 > 1:12:43My wife's from the Philippines,
1:12:43 > 1:12:45so we go travelling through Asia
1:12:45 > 1:12:48with the family, go and see all our relations over there.
1:12:48 > 1:12:50And just go and enjoy ourselves.
1:12:50 > 1:12:52So I like to practise Asian food quite a lot at home.
1:12:52 > 1:12:55So, I'll quickly make the glaze.
1:12:55 > 1:12:57Now, this glaze is slightly different.
1:12:57 > 1:13:00You never do normal sort of stuff. This is balsamic vinegar and...
1:13:00 > 1:13:03Soy sauce. That's where the difference is.
1:13:03 > 1:13:07In Asia, you would never use balsamic vinegar, obviously. Only in Italy.
1:13:07 > 1:13:10The wife gives me a bit of a thick ear when I do stuff like that.
1:13:10 > 1:13:12So you want these onions frying off?
1:13:12 > 1:13:14Yes, fry them off in there, please.
1:13:14 > 1:13:17If you can...
1:13:17 > 1:13:22While you're frying those, if you can just chop that for me a bit.
1:13:22 > 1:13:24I'll show you how to make
1:13:24 > 1:13:26the glaze for the bok choi.
1:13:26 > 1:13:28Just quickly chopping this up,
1:13:28 > 1:13:30cos this is to flavour
1:13:30 > 1:13:31the soy sauce and the balsamic.
1:13:31 > 1:13:34Just to remind people again at home,
1:13:34 > 1:13:36the onions literally in water,
1:13:36 > 1:13:38- just take away the sharpness? - Yes, absolutely.
1:13:38 > 1:13:40Because they're quite powerful.
1:13:40 > 1:13:42You don't want it to overtake the dish.
1:13:42 > 1:13:44So, quickly chop that up there.
1:13:44 > 1:13:46There we go.
1:13:46 > 1:13:47- The tuna's gone in the pan.- Yeah.
1:13:47 > 1:13:50I'm just go to take a little bit of this water.
1:13:50 > 1:13:53What should people look for when they're looking for tuna?
1:13:53 > 1:13:55Rely on a good fishmonger, for one,
1:13:55 > 1:13:58cos they're treated slightly differently over in Japan?
1:13:58 > 1:14:01Yeah, you've been over to the market in Japan and seen how they do it?
1:14:01 > 1:14:04They have one of those skewers.
1:14:04 > 1:14:05They skewer it into the tuna,
1:14:05 > 1:14:09pull it out and you see how beautiful and red the tuna is.
1:14:09 > 1:14:10And that's how they grade it.
1:14:10 > 1:14:13So you get this sort of amazing tuna,
1:14:13 > 1:14:15graded almost like they grade cheddar cheese.
1:14:15 > 1:14:16It's quite phenomenal.
1:14:16 > 1:14:19It's a huge luxury item out there, the central parts of the tuna?
1:14:19 > 1:14:21Yes, what happens is,
1:14:21 > 1:14:23once all the tuna's been graded,
1:14:23 > 1:14:27it can go up to £20,000 for a fish, the best tuna.
1:14:27 > 1:14:29And that'll get put out to all the top restaurants.
1:14:29 > 1:14:32That's why, when you go to the top Japanese restaurants, it is
1:14:32 > 1:14:34so expensive, and people say "Why?" cos it's only tuna.
1:14:34 > 1:14:37But it's not, it's the best tuna around.
1:14:37 > 1:14:40Talking of tuna, the Indians love tuna, but slightly different?
1:14:40 > 1:14:42Yeah, they like the smaller tuna.
1:14:42 > 1:14:46But can I be like one of the questioners calling in?
1:14:46 > 1:14:49It's easy for restaurateurs to get very good quality tuna,
1:14:49 > 1:14:53but what about the common man who wants to get very good quality?
1:14:53 > 1:14:55I think, when it comes to tuna and getting tuna,
1:14:55 > 1:15:00if you've got a good fishmonger anywhere close?
1:15:00 > 1:15:05I mean, yeah, obviously trying to get good tuna is very difficult.
1:15:05 > 1:15:06But it's just one of those things.
1:15:06 > 1:15:08You've just got to be persistent
1:15:08 > 1:15:10and make sure that you say to your fishmonger,
1:15:10 > 1:15:12"No, I want it bright red, full of flavour",
1:15:12 > 1:15:16not the sort of dark brown stuff which is really used for confit
1:15:16 > 1:15:18and used in sandwiches and stuff like that.
1:15:18 > 1:15:21OK, so recap what we've got in here.
1:15:21 > 1:15:23So I've taken a little bit of the liquid
1:15:23 > 1:15:26out of the bok choi, added a bit of sesame oil, ginger.
1:15:26 > 1:15:28Thicken that up with a little bit of cornstarch.
1:15:28 > 1:15:30And that is then going to act as
1:15:30 > 1:15:32our little glaze for our bok choi.
1:15:32 > 1:15:35This is thickening this one up.
1:15:35 > 1:15:36- Not too much.- No.
1:15:36 > 1:15:39That's thickening away there. Our tuna's nicely seared.
1:15:39 > 1:15:40Look at that tuna.
1:15:40 > 1:15:42I don't know if you see that in there,
1:15:42 > 1:15:44but you get that lovely pink.
1:15:44 > 1:15:46So, we'll add our aromats in there
1:15:46 > 1:15:48to spice it up a bit.
1:15:48 > 1:15:50That goes in there.
1:15:50 > 1:15:52And then, this is where it gets a little bit more fun.
1:15:52 > 1:15:55We add our two glazes.
1:15:55 > 1:15:58- This is dark soy sauce and balsamic vinegar?- Yes.
1:15:58 > 1:16:01And we're just going to toss those around together.
1:16:01 > 1:16:04Then you can see, almost like a lacquer.
1:16:04 > 1:16:06Lacquers the fish beautifully like that.
1:16:06 > 1:16:09So we'll leave that for a few seconds.
1:16:09 > 1:16:12The thing about your cooking, when you actually break it down,
1:16:12 > 1:16:14it's the quality of the ingredients
1:16:14 > 1:16:16that really shine, more than anything.
1:16:16 > 1:16:20Although you've the Maze restaurant, the Grill,
1:16:20 > 1:16:22which is predominantly beef, steaks.
1:16:22 > 1:16:25Is that what you're doing in South Africa, as well?
1:16:25 > 1:16:28- Cos it is some of the best beef you can buy?- It is, yes.
1:16:28 > 1:16:31I can never pronounce it. Nam-bian?
1:16:31 > 1:16:33- Namibian.- Yeah, there you go.
1:16:33 > 1:16:34Namibian.
1:16:34 > 1:16:36So, we're using that stuff.
1:16:36 > 1:16:38Think of Brad Pitt.
1:16:38 > 1:16:40The restaurant in Cape Town is going to be
1:16:40 > 1:16:42a merge between Maze and Maze Grill.
1:16:42 > 1:16:44Almost like the first time we've ever done that.
1:16:44 > 1:16:45That will be quite exciting.
1:16:45 > 1:16:48And Nelson Mandela will come and do the opening.
1:16:48 > 1:16:50Now, wait a minute.
1:16:50 > 1:16:52We're very honoured there.
1:16:52 > 1:16:54He's come to my lunch, as well.
1:16:54 > 1:16:58And he sat with me for three hours and he ate my biryani.
1:16:58 > 1:16:59He's never off the phone to me.
1:16:59 > 1:17:02He's always calling me up, and saying, "Nelson, you know..."
1:17:02 > 1:17:05"You're retired, mate. Take it easy."
1:17:05 > 1:17:07He'd go to the opening of an envelope, that fella!
1:17:07 > 1:17:09He likes a night out.
1:17:09 > 1:17:11If you've got a garden fete somewhere this weekend,
1:17:11 > 1:17:13give him a bell, he'll pop over.
1:17:13 > 1:17:15He's getting a bit bored in his retirement,
1:17:15 > 1:17:17I think that's what it is.
1:17:17 > 1:17:19Right, we can plate up.
1:17:19 > 1:17:20We've got our tuna.
1:17:20 > 1:17:21Our tuna, like that.
1:17:21 > 1:17:23James, you want to drain off...
1:17:23 > 1:17:26- I'll get these onion rings ready for you.- Take these off.
1:17:26 > 1:17:28And then we want to put
1:17:28 > 1:17:30just a few of these on the plate.
1:17:30 > 1:17:34We've got our lovely glazed bok choi.
1:17:34 > 1:17:35So, we just drain off these
1:17:35 > 1:17:37crispy onions.
1:17:37 > 1:17:39You cooked these in a bit of veg oil?
1:17:39 > 1:17:41Yes, just a bit of vegetable oil.
1:17:41 > 1:17:43We don't want to waste good oil on just frying stuff.
1:17:43 > 1:17:45So we place those
1:17:45 > 1:17:47on the plate like that.
1:17:47 > 1:17:49They've got a nice glaze on it.
1:17:49 > 1:17:51Then we just whack the tuna.
1:17:51 > 1:17:52No big shakes.
1:17:52 > 1:17:55Just whack it into three or four pieces like that.
1:17:55 > 1:17:56Look how red that is.
1:17:56 > 1:17:58That's delicious.
1:17:58 > 1:18:00It's almost red meat.
1:18:00 > 1:18:03My mother will be watching this going, "That's not cooked, lad."
1:18:03 > 1:18:04But it is.
1:18:04 > 1:18:06The secret of it is get
1:18:06 > 1:18:08- a really good supplier.- Absolutely.
1:18:08 > 1:18:10Don't waste the glaze,
1:18:10 > 1:18:12just drain it off a little bit and add it.
1:18:12 > 1:18:15It adds a bit more flavour and texture to the dish.
1:18:15 > 1:18:16And then, if you whack a few
1:18:16 > 1:18:18of those shallots on there, James.
1:18:18 > 1:18:20A few shallots. There you go.
1:18:20 > 1:18:22I'll whack on my coriander.
1:18:22 > 1:18:25Crispy shallots. Remind us what that is again?
1:18:25 > 1:18:27That is my seared tuna with
1:18:27 > 1:18:29glazed bok choi, crispy shallots
1:18:29 > 1:18:30and coriander.
1:18:30 > 1:18:32- Just like he cooks at home. - Absolutely.
1:18:37 > 1:18:41I have to say, it just looks delicious. It smells delicious.
1:18:41 > 1:18:45I don't know whether you've had tuna at 10:15 in the morning?
1:18:45 > 1:18:47- I don't think I have!- But dive in.
1:18:47 > 1:18:52It does look amazing. And again, it's that rule of simplicity.
1:18:52 > 1:18:54That's the secret. It's the essence of this.
1:18:54 > 1:18:57And people sceptical about tuna, any other
1:18:57 > 1:18:59types of fish they could do this? Salmon?
1:18:59 > 1:19:01Really good with mackerel or salmon, cos the oiliness
1:19:01 > 1:19:04of the fish helps with the soy sauce and balsamic.
1:19:04 > 1:19:05So, that sort of works.
1:19:05 > 1:19:08Would you leave the mackerel raw in the middle?
1:19:08 > 1:19:11Yeah, cos mackerel, especially when it's really fresh horse mackerel,
1:19:11 > 1:19:14it works really well. Slit it, keep it whole and just sear it.
1:19:14 > 1:19:17- Honestly...- I didn't think you were going to get any of it, girls.
1:19:17 > 1:19:19Dive in, tell us what you think.
1:19:19 > 1:19:21From a distance?
1:19:22 > 1:19:24- You really want a meaty fish or an oily fish?- I think so, yeah.
1:19:24 > 1:19:27You can use any fish. It doesn't really matter.
1:19:27 > 1:19:29But, as rule of thumb, oily fish works better.
1:19:29 > 1:19:31Something that you could give a go?
1:19:31 > 1:19:34Absolutely, because you can catch a mackerel. They're sustainable.
1:19:34 > 1:19:37You can get them. I imagine that would really work.
1:19:37 > 1:19:40- That would be easy to do. - "That would be easy to do."
1:19:40 > 1:19:41LAUGHTER
1:19:41 > 1:19:44Well, that's the great thing, you make it all look so easy!
1:19:48 > 1:19:51Now, not only is that tuna delicious,
1:19:51 > 1:19:53it's also pretty healthy, too.
1:19:53 > 1:19:55When Jason Donovan joined us in the studio, all he wanted was
1:19:55 > 1:19:57a steak sandwich and he certainly
1:19:57 > 1:19:59didn't fancy his Food Hell, calves' liver.
1:19:59 > 1:20:03But, as always, he didn't get to decide, so what happened?
1:20:03 > 1:20:04Let's find out.
1:20:04 > 1:20:07Jason, just to remind you, your version of Food Heaven would be
1:20:07 > 1:20:08this, the lovely steak,
1:20:08 > 1:20:11which I could be pan-frying with butter,
1:20:11 > 1:20:13a bit of olive oil and served in a warm,
1:20:13 > 1:20:16crispy ciabatta with caramelised onions and home-made mustard.
1:20:16 > 1:20:19- Sounds good. - Alternatively, it could be this.
1:20:19 > 1:20:22- Calves' liver.- Not great.- Not great.
1:20:22 > 1:20:25- It's not the end of the world, but... - Pan-fried with cavolo nero.
1:20:25 > 1:20:27Look at this, straight out of my own garden.
1:20:27 > 1:20:30We've even got the slug holes still in it. The slugs like it.
1:20:30 > 1:20:33This is black cabbage with a nice red wine sauce with
1:20:33 > 1:20:35crispy bacon and a dollop of creme fraiche.
1:20:35 > 1:20:37So, how do you think the viewers have done?
1:20:37 > 1:20:38How do you think they've voted?
1:20:38 > 1:20:41It's not like the jungle here, is it?
1:20:41 > 1:20:43No. So, I think...
1:20:43 > 1:20:45I have a feeling it's warm out there, it's Saturday.
1:20:45 > 1:20:48The start of spring. Let's hope they're going for the fillet steak.
1:20:48 > 1:20:49I think they liked you in the jungle
1:20:49 > 1:20:52and certainly like you today, cos they've chosen the steak.
1:20:52 > 1:20:53CHEERING
1:20:53 > 1:20:5662% of the votes, you have fillet of beef,
1:20:56 > 1:20:57which we need to get on straightaway.
1:20:57 > 1:20:59So, grab some olive oil. Any one of those.
1:20:59 > 1:21:02Straight into this pan here. There we go.
1:21:02 > 1:21:04Bit of black pepper. We'll get that on first of all.
1:21:04 > 1:21:06Guys, if you could slice me some red onions
1:21:06 > 1:21:09- for my little caramelisation. - Enough?- That's fine.
1:21:09 > 1:21:10That's like an oil slick.
1:21:10 > 1:21:13- Is it too much? - A bit too much, yeah.
1:21:14 > 1:21:16Throw in the beef, there we go.
1:21:16 > 1:21:18Now, don't put any salt on this.
1:21:18 > 1:21:20We just throw in the beef,
1:21:20 > 1:21:22nice, hot, really, really hot pan.
1:21:22 > 1:21:24And what I do is salt this afterwards.
1:21:24 > 1:21:26So, we're going to get that searing,
1:21:26 > 1:21:28get loads of really nice colour
1:21:28 > 1:21:29on there first. That's it.
1:21:29 > 1:21:31Sauteeing my onions there.
1:21:31 > 1:21:34Now, this is for our little compote that's going to go with it.
1:21:34 > 1:21:35So, we need a hot pan.
1:21:35 > 1:21:37- Onions, Chef!- Onions, Chef!
1:21:37 > 1:21:39Thank you very much. Oil. There you go.
1:21:39 > 1:21:41So, you don't put too much oil? Is that the key?
1:21:41 > 1:21:43Well, you've got a non-stick pan.
1:21:43 > 1:21:46You don't need to poach it, you just need to fry it.
1:21:46 > 1:21:48- OK, OK.- Throw those in. A bit further.
1:21:48 > 1:21:49Thank you very much.
1:21:49 > 1:21:51It's like having two commis chefs in the kitchen.
1:21:51 > 1:21:53Do you want the salad prepped, as well?
1:21:53 > 1:21:56You can cut that in half, please. That would be great.
1:21:56 > 1:21:58- In slices, James?- Yes, please.
1:21:58 > 1:22:00It's good having those two, isn't it, really?
1:22:00 > 1:22:02What we will do now is just take these...
1:22:02 > 1:22:04In fact, I'll get the steak in, actually.
1:22:04 > 1:22:05We'll get that in the oven.
1:22:05 > 1:22:08What we do with this now is, once it's nicely pan-fried like that,
1:22:08 > 1:22:10the great thing about this pan is
1:22:10 > 1:22:12you can stick it straight in the oven.
1:22:12 > 1:22:14So, at this point, throw the whole lot
1:22:14 > 1:22:16straight in the oven.
1:22:16 > 1:22:17Nice, hot oven,
1:22:17 > 1:22:20400 degrees Fahrenheit, about 200 degrees centigrade.
1:22:20 > 1:22:23Because it's a thick steak, you don't need to continue to fry it,
1:22:23 > 1:22:26just pop it straight in the oven. Now, in here, we're
1:22:26 > 1:22:28going to quickly saute off my onions
1:22:28 > 1:22:30in a bit of fresh thyme.
1:22:30 > 1:22:31Now, this stuff.
1:22:31 > 1:22:34- This is not the carameli... - Caramelised?
1:22:34 > 1:22:36I'm going to put a little bit of sugar in here,
1:22:36 > 1:22:38but you want a really hot pan.
1:22:38 > 1:22:40A small amount of olive oil and then, with fresh thyme,
1:22:40 > 1:22:42thyme goes through seasons.
1:22:42 > 1:22:46Winter and the summer. When it's in the summer, you can chop the stalks.
1:22:46 > 1:22:50- In the winter, you need to pull the thyme from the stalks.- OK.
1:22:50 > 1:22:52Is the Guinness for this?
1:22:52 > 1:22:54The Guinness is going to go in this as well.
1:22:54 > 1:22:55If I can get you to throw the
1:22:55 > 1:22:58ciabatta in the right-hand side oven, that would be great.
1:22:58 > 1:23:01That will just get warmed through on the top. That will be great.
1:23:01 > 1:23:04- How are we doing, boys? - Done!- All done! Look at that!
1:23:05 > 1:23:08A bit of that and a touch of sugar.
1:23:08 > 1:23:11Onions contain natural sugars, anyway.
1:23:11 > 1:23:13Just to sweeten them up a touch.
1:23:13 > 1:23:15- If we can lose this, boys. - No worries.
1:23:15 > 1:23:18There's something elemental about the smell of onions frying.
1:23:18 > 1:23:20- It's great. I love it. - It's like bacon, innit?
1:23:20 > 1:23:24Onions and garlic in the pan, olive oil. Ho, ho, ho!
1:23:24 > 1:23:27Just red onions, just fry them quickly.
1:23:27 > 1:23:29Why not normal onions?
1:23:29 > 1:23:31Red onions, salad onions, really.
1:23:31 > 1:23:33You can use normal white onions,
1:23:33 > 1:23:34just cook them for longer.
1:23:34 > 1:23:37So, red onions have the sweetness to them, all right?
1:23:37 > 1:23:40So, this one here, we've got in here. How we doing, boys?
1:23:40 > 1:23:42Have you boys ever made mustard?
1:23:42 > 1:23:45- BOTH: No!- No?- No, I haven't. Go on, James!
1:23:45 > 1:23:47Show us how to make it!
1:23:47 > 1:23:49How to cook the mustard.
1:23:49 > 1:23:52Right, white mustard seeds, black mustard seeds.
1:23:52 > 1:23:54We've got things like cinnamon, turmeric
1:23:54 > 1:23:56and a bit of paprika, as well.
1:23:56 > 1:23:58- This is home-made mustard? - Home-made mustard.
1:23:58 > 1:24:00So, we put all the seeds in.
1:24:00 > 1:24:02Now, you wouldn't believe how simple this is to make.
1:24:02 > 1:24:05So the spices, then you've got whole black pepper
1:24:05 > 1:24:08and some salt in there. Blend it up.
1:24:10 > 1:24:11This is just going to blend it.
1:24:11 > 1:24:14What this does is just break up the mustard seeds.
1:24:14 > 1:24:17You don't need to toast them or anything. So don't worry about that.
1:24:17 > 1:24:19Don't toast them at all.
1:24:19 > 1:24:23But, literally, all we're doing is just grinding them up.
1:24:23 > 1:24:27Then, all we do, take this off.
1:24:27 > 1:24:28Put them into a bowl.
1:24:28 > 1:24:31Now, trust me, if you've never made your own mustard,
1:24:31 > 1:24:33once you have tasted this, you will do.
1:24:33 > 1:24:34- It is so...- Mmm!
1:24:34 > 1:24:37We've got our mustard seeds in there, all the spices.
1:24:37 > 1:24:39- Smell that.- Beautiful.
1:24:39 > 1:24:42- Smell that, boys.- Fabulous. - A bit of sugar.
1:24:42 > 1:24:44Now, always in mustard, you've got the sugar.
1:24:44 > 1:24:46That's a lot of sugar.
1:24:46 > 1:24:49Well, I've got a theme running throughout the show with my sugar.
1:24:49 > 1:24:51Add the red wine vinegar.
1:24:51 > 1:24:53Now, if you can pass me a spoon.
1:24:53 > 1:24:55A nice big tablespoon.
1:24:55 > 1:24:59- Tablespoon... OK.- There we go.
1:24:59 > 1:25:01Then, what we do is we take some beer.
1:25:01 > 1:25:04Or good bitter, about three tablespoons.
1:25:04 > 1:25:06This is a beer mustard.
1:25:06 > 1:25:09If you wanted an orange mustard, orange juice at this stage.
1:25:09 > 1:25:12Mix that together, stick it in the fridge. Lose that, boys.
1:25:12 > 1:25:15Stick this in the fridge, preferably overnight.
1:25:15 > 1:25:18And then, what happens is, all the liquid swells
1:25:18 > 1:25:22into the mustard seeds and you've got home-made mustard.
1:25:22 > 1:25:24And literally, that's your own... Look at that.
1:25:24 > 1:25:27- Beautiful.- All right?
1:25:27 > 1:25:29So, I'll get this out of the oven.
1:25:30 > 1:25:34- Steak.- I was just about to stick my finger in it!
1:25:34 > 1:25:37- Thanks, Jason, well done. - Pretty good.- It's nice?- Mmm.
1:25:37 > 1:25:39Nice and simple. I'll put that ciabatta here.
1:25:39 > 1:25:41Why do you put that in the oven?
1:25:41 > 1:25:44Just to cook it right the way through, really.
1:25:44 > 1:25:46Then, with our ciabatta, what I'll do now...
1:25:49 > 1:25:52..if we can cut this through.
1:25:52 > 1:25:54Now, what you need to do is place a few of these... Or tomatoes?
1:25:54 > 1:25:58- No butter?- You can tell these boys cut them, look at these wedges!
1:25:58 > 1:26:01- No, you won't need butter with this.- Do you want some oil?
1:26:01 > 1:26:03Don't need oil, that's fine.
1:26:03 > 1:26:05- It's all right. - I think they're rustic.
1:26:05 > 1:26:09- Rustic?- I like rustic. I'm good at rustic, me.
1:26:09 > 1:26:11And I love little gem lettuce, cos it's nice and crunchy.
1:26:11 > 1:26:14Then you've got lovely onions.
1:26:14 > 1:26:18Which I'll move to one side.
1:26:18 > 1:26:21- You can lift up our steak.- Oh, yes.
1:26:21 > 1:26:25- Wow.- Steady on, your T-bone's on fire.- Is it?
1:26:25 > 1:26:27You can cut this through.
1:26:28 > 1:26:32Now, trust me, this is delicious.
1:26:32 > 1:26:36Perfect. It's simple.
1:26:36 > 1:26:39It's great, and everyone loves it.
1:26:39 > 1:26:42I don't know many people who don't like a steak sandwich.
1:26:42 > 1:26:44With caramelised onions over the top.
1:26:44 > 1:26:47Phwoar! Yes indeedy!
1:26:47 > 1:26:50Don't get this at your drive-through, do you?
1:26:50 > 1:26:52No, no, you don't!
1:26:52 > 1:26:55- And then look at your mustard. - ALL: Whoa!
1:26:55 > 1:26:56A bit of oil?
1:26:56 > 1:26:58If you want a bit of oil.
1:26:58 > 1:27:00Just for you, Jason. A bit of oil.
1:27:00 > 1:27:01- Ah!- Over the top.
1:27:01 > 1:27:05Now, I'm sure that is everybody's idea of Food Heaven.
1:27:05 > 1:27:08But, I'm going to chop this up
1:27:08 > 1:27:11and let you dive into that.
1:27:11 > 1:27:14I'm going to save this bit for the girls.
1:27:14 > 1:27:16Bring over the glasses, girls.
1:27:16 > 1:27:18Dive into that. What do you reckon?
1:27:18 > 1:27:21Mmm! It's amazing! I love it.
1:27:21 > 1:27:24You love it? Dive in, boys. Tell me what you think.
1:27:24 > 1:27:26You've never tried your own mustard?
1:27:26 > 1:27:28Go on, dive into that.
1:27:28 > 1:27:32- No airs and graces. Get your chops around that.- That's perfect.
1:27:32 > 1:27:34I feel sorry for the crew.
1:27:34 > 1:27:36Are you going to make your own mustard now?
1:27:36 > 1:27:38Yeah, definitely. Fantastic.
1:27:38 > 1:27:41Look at them, you've got your knife and fork. There you go.
1:27:45 > 1:27:47Now, that's what I call a sandwich.
1:27:47 > 1:27:49That's all we've got time for on today's Best Bites.
1:27:49 > 1:27:51Just a reminder, if you'd like to
1:27:51 > 1:27:53try cooking any of the fantastic food you've
1:27:53 > 1:27:54seen on today's programme, you can
1:27:54 > 1:27:58find all of the studio recipes for the entire series on our website.
1:27:58 > 1:28:01Just go to bbc.co.uk/recipes.
1:28:01 > 1:28:04There are plenty of great recipes on there for you to choose from.
1:28:04 > 1:28:07In the meantime, I'll see you again soon. Happy cooking.