0:00:02 > 0:00:06Good morning. Settle back for some top-class cooking. This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:29Welcome to the show. Don't go anywhere for the next 90 minutes
0:00:29 > 0:00:32or you'll miss some of the best food on telly.
0:00:32 > 0:00:34If you like the idea of great chefs feeding hungry celebrities,
0:00:34 > 0:00:36you're in the right place.
0:00:36 > 0:00:39The amazing Atul Kochhar brings some Indian spice into the kitchen.
0:00:39 > 0:00:42He marinades a rack of lamb with papaya, cream
0:00:42 > 0:00:45and a host of spices and serves it with a mango salad
0:00:45 > 0:00:47and a zingy mint chutney.
0:00:47 > 0:00:50Irish salmon is definitely on the menu, thanks to
0:00:50 > 0:00:51the brilliant Danny Miller.
0:00:51 > 0:00:53Danny brings us some cured organic salmon
0:00:53 > 0:00:56from Glenarm in Northern Ireland and he serves it with potato bread,
0:00:56 > 0:00:59watercress and a delicious butter sauce.
0:00:59 > 0:01:02Pudding is provided by one of Scotland's finest chefs, Nick Nairn.
0:01:02 > 0:01:05He makes luxurious orange chocolate pots
0:01:05 > 0:01:08and serves them with a quick-to-make Drambuie cream,
0:01:08 > 0:01:09and it really was delicious.
0:01:09 > 0:01:13And Olympic champion Sally Gunnell faced her Food Heaven or Food Hell.
0:01:13 > 0:01:14Would she get her Food Heaven,
0:01:14 > 0:01:17chicken thighs with my Thai green chicken curry,
0:01:17 > 0:01:21with potatoes, pea aubergines and a lemon-grass infused jasmine rice?
0:01:21 > 0:01:24Or would she get her dreaded Food Hell, cabbage,
0:01:24 > 0:01:25with a succulent piece of miso cod
0:01:25 > 0:01:28served with deep-fried cabbage and pink peppercorn cabbage,
0:01:28 > 0:01:31just to make sure we've got enough cabbage in there?
0:01:31 > 0:01:34Find out what she gets to eat at the end of today's show.
0:01:34 > 0:01:36But first up, it's time for the amazing Marcus Wareing
0:01:36 > 0:01:40to get all Spanish, and I have to apologise for the amount of red
0:01:40 > 0:01:43heart-shaped balloons in this clip. It was Valentine's Day.
0:01:43 > 0:01:45- What are you cooking, then?- Well, today we're going to do monkfish
0:01:45 > 0:01:50- with some chorizo sausage and we're doing sort of a minestrone...- Right.
0:01:50 > 0:01:54- ..type of vegetable broth with your onions.- Picking out the onions.
0:01:54 > 0:01:57- If you want to chop the onion... - Yeah. We've got a lot of dicing
0:01:57 > 0:02:00- in this, haven't we, really? - And some of those.- OK.
0:02:00 > 0:02:02Just inside it, we've got some split yellow peas,
0:02:02 > 0:02:05which will help make it a little bit broth-like. It's very rustic.
0:02:05 > 0:02:08- It's the monkfish that you're going to do at the moment.- Yes.
0:02:08 > 0:02:10- Tell us about this. - This is how it comes.
0:02:10 > 0:02:11This is how we get it in the restaurant.
0:02:11 > 0:02:13The head always comes off the fish
0:02:13 > 0:02:16because the head represents about two-thirds...
0:02:16 > 0:02:19- It's about 60% waste on a monkfish.- It is.
0:02:19 > 0:02:22- It's often called anglerfish.- Yeah. - They used to eat it a lot
0:02:22 > 0:02:26- in the '70s, in scampi.- Oh, really?
0:02:26 > 0:02:29Awful. Ruined it, I think, in scampi. Great piece of fish.
0:02:29 > 0:02:31I think it was the look of it that put a lot of people off,
0:02:31 > 0:02:34- the big head and the old...- People didn't quite know what it was.
0:02:34 > 0:02:36I've just nicked off the skin
0:02:36 > 0:02:39and then just pulled it back. Pull straight off the tail...
0:02:39 > 0:02:43- like so.- Right. - So, you've got the onions in.
0:02:43 > 0:02:47I'll put the cooking sausage in as well.
0:02:47 > 0:02:50- That's it.- The great thing about monkfish is there's one bone.
0:02:50 > 0:02:54- It's very easy to do yourself. - Very simple. Beautiful, round fish. Just take off one fillet.
0:02:54 > 0:02:56Your fishmonger can do this.
0:02:56 > 0:02:59It's very easy to do. Straight underneath. Skin it.
0:02:59 > 0:03:01Take off the bone.
0:03:01 > 0:03:04- It's a good fish. Very versatile. - The French use it a lot, don't they?
0:03:04 > 0:03:08- Yeah, I love it. Very meaty.- Being the French, they eat everything,
0:03:08 > 0:03:11- the head and everything. - Maybe not. Maybe not.
0:03:11 > 0:03:14The nice thing about it is, there's not a lot of waste.
0:03:14 > 0:03:17The delicacy as well with monkfish is the liver.
0:03:17 > 0:03:20I had this dish, I think it's "ankimo",
0:03:20 > 0:03:22which is like a Japanese sushi.
0:03:22 > 0:03:25They actually take the liver, the raw liver, and serve that.
0:03:25 > 0:03:28- It's a delicacy over there.- Really? - Treat it like foie gras.
0:03:28 > 0:03:31I had that recently, which was really, really nice.
0:03:31 > 0:03:34The thing I always find about monkfish
0:03:34 > 0:03:37and what I like about it in this dish is it can also be quite watery.
0:03:37 > 0:03:39When it cooks, it has a tendency to bleed.
0:03:39 > 0:03:41I love cutting it into scallops like this.
0:03:41 > 0:03:44What we're going to do is, James, we're going to season it
0:03:44 > 0:03:46with paprika and salt
0:03:46 > 0:03:50- and we're going to mix 50-50. - Now, you use this idea quite a bit
0:03:50 > 0:03:52- in your restaurant, don't you, really?- We do.
0:03:52 > 0:03:57We have our...scallops.
0:03:57 > 0:03:59We use curry powder and salt, 50-50.
0:03:59 > 0:04:02Almost exactly the same as what we've done here, really.
0:04:02 > 0:04:05Just a beautiful, nice seasoning. It just adds a nice little flavour.
0:04:05 > 0:04:09- You've got your paprika.- This is the smoked paprika that you can get.
0:04:09 > 0:04:12- Yeah.- Delicious Spanish stuff. - Slightly sweet as well.- Yeah.
0:04:12 > 0:04:16- They have sweet and they have a hot, smoked paprika.- That's right.
0:04:16 > 0:04:19Basically, you've got the onions there, James.
0:04:19 > 0:04:22- That's right.- Yeah, with the sausage. I've got my...
0:04:22 > 0:04:25There's a lot of chopping in this. I know that for a fact!
0:04:25 > 0:04:28Bouquet garni. I've got one clove of garlic
0:04:28 > 0:04:30and some sun-dried tomatoes straight into there.
0:04:30 > 0:04:32Just going to very lightly sweat those down.
0:04:32 > 0:04:36You can tell he's got about 20 chefs doing this around him, you know what I mean?
0:04:36 > 0:04:39A little bit of tomato puree.
0:04:39 > 0:04:42But congratulations, because you kept your second Michelin star
0:04:42 > 0:04:44- again this year. - Yeah, which was great.
0:04:44 > 0:04:46Last time you were on the show, you were kind of like...
0:04:46 > 0:04:51- It was the day I took over.- The day you took over. The very first day. Exciting times.
0:04:51 > 0:04:54Yeah, it was a big day for me, last time I was here.
0:04:54 > 0:04:56It's been about three or four months now and...
0:04:56 > 0:04:58What's it like, running your own restaurant?
0:04:58 > 0:05:01- Being the boss, I suppose. - Truthfully, it's always been
0:05:01 > 0:05:06my dream and it was a big day for me doing that and I actually love it.
0:05:06 > 0:05:10It's another massive challenge for me, taking on the business,
0:05:10 > 0:05:13running it in one of London's finest five-star hotels.
0:05:13 > 0:05:15I just think it's one of the best things I ever did.
0:05:15 > 0:05:17- But it's going very, very well. - Yeah. Very good.
0:05:17 > 0:05:21But you've got to keep your attention to detail on everything.
0:05:21 > 0:05:24Now, there's other things. There's a whole operation side
0:05:24 > 0:05:28that you have to think about. Salaries, tax, VAT, the usual.
0:05:28 > 0:05:30- But it's great.- CV checking.
0:05:30 > 0:05:33And the rubbish as well. Haven't you changed it in your kitchen?
0:05:33 > 0:05:37- You've got clear rubbish bags.- It's funny. When it's your own business,
0:05:37 > 0:05:39you look at things a little bit differently.
0:05:39 > 0:05:42Even going as far as putting clear, see-through bin liners into the bins.
0:05:42 > 0:05:47You know, it's a tough time now. It's a great awareness for the staff.
0:05:47 > 0:05:52It's very easy just to have your produce and just throw it away.
0:05:52 > 0:05:54For me, it's just to be aware.
0:05:54 > 0:05:56"Look, guys, everything counts."
0:05:56 > 0:06:01- So, all those vegetables in there, James.- I'm still chopping.
0:06:01 > 0:06:04- You're still chopping? Good. - Carrots, leeks.- That's it.
0:06:04 > 0:06:06Just a little bit of the paprika and salt seasoning.
0:06:06 > 0:06:09- I'm even doing the mushrooms. - Just do a few mushrooms, James.
0:06:09 > 0:06:12Keep going. Last time... Yeah.
0:06:12 > 0:06:16- Those of you at home, just bung it all in any old how.- That's it.
0:06:16 > 0:06:19The peas, we soak them overnight, put them into a pan, boil them up
0:06:19 > 0:06:22with a little bit of water, boil them for about 20 minutes
0:06:22 > 0:06:24- until they're almost soft.- Now, these are the yellow split peas.
0:06:24 > 0:06:27That's right. Just throw those in there.
0:06:27 > 0:06:30It's a superb winter dish, isn't it? It's nice and...
0:06:30 > 0:06:32Yeah, I think the combination of the sausage and the monkfish
0:06:32 > 0:06:35is a classic combination, really. Monkfish is one of those things
0:06:35 > 0:06:38that people... Like you said, it used to be used for scampi.
0:06:38 > 0:06:40- It's become really trendy now. - It is.
0:06:40 > 0:06:43We use it in the restaurant and this is quite...
0:06:43 > 0:06:46It's almost a hotpot type of thing.
0:06:46 > 0:06:49It's very Spanish. Make a big pot of it,
0:06:49 > 0:06:52put it on the table and just sit back and enjoy.
0:06:52 > 0:06:54I mentioned the cookery books as well.
0:06:54 > 0:06:57Is there another one in the pipeline? There's got to be.
0:06:57 > 0:07:02Just finishing one now. I've called it Nutmeg & Custard.
0:07:02 > 0:07:04It's to do with the custard tart for the Queen.
0:07:04 > 0:07:07- You can't get away from this dish.- I know.
0:07:07 > 0:07:09It's been on the menu now for two-and-a-half years
0:07:09 > 0:07:12and still... Customers came to the restaurant yesterday
0:07:12 > 0:07:15and still asked for custard tart. It's really quite strange.
0:07:15 > 0:07:17Anyway, we're going to cook the monkfish. This doesn't take
0:07:17 > 0:07:20- very long to cook at all. - No. Just a bit of olive oil.
0:07:20 > 0:07:23- The mushrooms are in the pan. - I'll turn that pan up.
0:07:23 > 0:07:26James, if you can just put some chicken stock, cover that.
0:07:26 > 0:07:29- Chicken stock there.- Chicken stock.
0:07:29 > 0:07:32- And cook like this for how long? - About 45 minutes.
0:07:32 > 0:07:35Nice simmer away and you'll end up with that.
0:07:35 > 0:07:36With this that we've got in here,
0:07:36 > 0:07:40that lovely sort of sausage combination as well.
0:07:40 > 0:07:44- There you go.- OK.- And then you want some parsley chopped for this.
0:07:44 > 0:07:46- That would be great. A little bit of parsley.- Yep.
0:07:46 > 0:07:48A bit of coriander in here or just parsley?
0:07:48 > 0:07:50Parsley is going to go in at the end.
0:07:50 > 0:07:53You can just chop that up and put that in now, James.
0:07:53 > 0:07:55The fish is in. A knob of butter.
0:07:57 > 0:08:00- Straight back to a busy service as well today?- Yes.
0:08:00 > 0:08:03- Hundreds of tables of two? - As soon as I finish here...
0:08:03 > 0:08:07Straight back to the restaurant. We're full for lunch.
0:08:07 > 0:08:10Normally, I never open for Saturday lunch, but today I am.
0:08:10 > 0:08:15- You can tell he's the boss. - The demand, James...- Yeah, yeah.
0:08:15 > 0:08:20- Just saw pound signs rolling in... - You're right, actually.
0:08:20 > 0:08:22You got me there.
0:08:22 > 0:08:27Right. So, we've got our parsley lightly chopped.
0:08:27 > 0:08:29- Straight in there.- That goes in.
0:08:29 > 0:08:33The other nice thing about this, you could just eat this if you wanted,
0:08:33 > 0:08:35if you didn't want to do the fish. Nice soup with chicken.
0:08:35 > 0:08:38All the chopping I've done, I'm going to taste this, don't worry.
0:08:38 > 0:08:41The monkfish, literally, you just sprinkle the salt
0:08:41 > 0:08:43- and the paprika over that. - That's right.
0:08:43 > 0:08:46Like you said, you mix equal quantities of salt
0:08:46 > 0:08:49- and paprika powder.- Equal, yeah. This one is just 50-50 of paprika.
0:08:49 > 0:08:54But I think with the paprika being so...
0:08:54 > 0:08:58sweet and the smokiness of it, it's not very hot, it's quite mild.
0:08:58 > 0:09:00I think people would enjoy this dish.
0:09:00 > 0:09:03- It goes well with most white fish as well.- Yeah, it does.
0:09:03 > 0:09:05We're just giving that a few minutes.
0:09:08 > 0:09:11- More or less done.- Yep. - The bowl's there ready.
0:09:11 > 0:09:13The sausages are ready. Put it together.
0:09:13 > 0:09:16- You see how much oil's come out. - A huge amount of oil.
0:09:16 > 0:09:19All I did was just put them in hot oil, turn the gas off
0:09:19 > 0:09:21and just leave them to sit and then turn them over.
0:09:21 > 0:09:24Pop that in there. I'll get a spoon for our broth.
0:09:24 > 0:09:28OK. I'm just going to put the monkfish in the centre of the plate.
0:09:28 > 0:09:30- Do you want to season that? - It's already done.
0:09:30 > 0:09:33- Ready to go.- Monkfish piled up.
0:09:36 > 0:09:40- A few of the sausages.- This is a great combination.- Fantastic.
0:09:40 > 0:09:44- It smells good. - Smoked sausage as well.
0:09:44 > 0:09:48This is a dish that I did in the last book, which was monkfish.
0:09:48 > 0:09:51- No, not monkfish, sorry. Sole.- Right. - I just adapted it
0:09:51 > 0:09:53cos we're using the monkfish at the moment at the restaurant.
0:09:53 > 0:09:55It just goes so well.
0:09:55 > 0:09:58Just take the soup, the stew, straight over the top.
0:09:58 > 0:10:00If you can just grab some of that coriander cress, James,
0:10:00 > 0:10:02sprinkle a little bit on top.
0:10:04 > 0:10:08- I'll leave that with you to do the cheffy drizzle.- Cheffy bit.
0:10:08 > 0:10:12- Coriander cress. This is the new sort of trendy leaf.- It's nice.
0:10:12 > 0:10:16- They're lovely. They're really good. - Remind us what that is again.- OK.
0:10:16 > 0:10:19We've got pan-fried monkfish, chorizo sausage,
0:10:19 > 0:10:23a little minestrone soup with paprika and coriander.
0:10:23 > 0:10:26Cooked by a two-star Michelin chef on Valentine's Day. What more do you want?
0:10:31 > 0:10:34What more do you want indeed? It smells delicious. Right.
0:10:34 > 0:10:39Over here, Marcus. There you go. Have a seat. Dive into that.
0:10:39 > 0:10:43- Tell us what you think. I know you loved the lamb.- Yes.
0:10:43 > 0:10:44Tell us what you think of this.
0:10:47 > 0:10:51Oh, my goodness. OK. You're not getting any.
0:10:51 > 0:10:52LAUGHTER
0:10:52 > 0:10:55Get that cress out of your teeth before you meet your hubby.
0:10:55 > 0:10:58But it is a great combination. Classic combination.
0:10:58 > 0:11:01If people can't find monkfish, any other fish, if you're trying to do that today?
0:11:01 > 0:11:05I think sole, sea bass, anything.
0:11:05 > 0:11:07I think all white fish go with it quite well.
0:11:07 > 0:11:10I'd just go with a nice white fish. Turbot would be delicious as well.
0:11:10 > 0:11:15- Quite meaty.- Nice.- What do you think of that, then, Gareth?- Mmm.
0:11:15 > 0:11:18Gareth is just happy to be eating and getting fed.
0:11:22 > 0:11:26And that's the perfect warming hotpot for your Sunday lunch.
0:11:26 > 0:11:28Coming up, I'll be turning some Armagnac prunes
0:11:28 > 0:11:30I found on my travels in France into a delicious pork lunch
0:11:30 > 0:11:34for Ben Fogle, after a young-looking Rick Stein
0:11:34 > 0:11:37takes an early morning walk to some rock pools near his house.
0:11:46 > 0:11:50I like getting up really early in the morning, before the air
0:11:50 > 0:11:54is filled with those tiny taps of people hammering in windbreaks.
0:11:54 > 0:11:56I usually walk down to the beach,
0:11:56 > 0:11:59but I don't like a walk without a purpose
0:11:59 > 0:12:03and the purpose for me is picking fresh things off the rocks
0:12:03 > 0:12:05and wild herbs and vegetables
0:12:05 > 0:12:08and thinking about new ideas for dishes.
0:12:23 > 0:12:28I'm a real old sort of collector of things for cooking.
0:12:28 > 0:12:31I've got some limpets, which I bet nobody knew you could eat.
0:12:31 > 0:12:34I've got some little beach mussels, I've got some sea spinach
0:12:34 > 0:12:38and some samphire. I'm going to make a little sort of appetiser dish
0:12:38 > 0:12:42and the main thing in it is going to be this samphire, which is...
0:12:42 > 0:12:45well, as Shakespeare said in King Lear,
0:12:45 > 0:12:48the gatherers of which followed a dreadful trade
0:12:48 > 0:12:52because they had to hang from little ropes like spiders
0:12:52 > 0:12:54on the side of cliffs. I just went and picked some off the rocks.
0:12:54 > 0:12:57I don't know where the hell Shakespeare found his samphire
0:12:57 > 0:12:59to write such a thing. Not a problem for us.
0:12:59 > 0:13:01I'm going to add one or two other ingredients,
0:13:01 > 0:13:04like some beach mussels, tiny little mussels.
0:13:04 > 0:13:08A lot of labour for us, but they're so small and sweet.
0:13:08 > 0:13:13And also, some sea spinach, which I just put in the bottom of the dish
0:13:13 > 0:13:18under the limpets to make a perfect little idea of a beach.
0:13:18 > 0:13:21When you taste it, you'll be reminded of the flavours
0:13:21 > 0:13:24and think of those lovely rocky beaches in Cornwall.
0:13:42 > 0:13:44Now, this is a dish which I truly love.
0:13:44 > 0:13:47It comes from Goa in India and is called
0:13:47 > 0:13:52cockles, mussels and clams masala. We start with the clams at this end.
0:13:52 > 0:13:54They're called carpet shells in English
0:13:54 > 0:13:57because they do have these sort of carpet-like patterns on them.
0:13:57 > 0:14:00And here we've got some nice, big, fat cockles, local cockles.
0:14:00 > 0:14:01Mussels, local.
0:14:01 > 0:14:05And these soft-shell clams from the bays are local as well.
0:14:05 > 0:14:07They're called, locally, hens.
0:14:07 > 0:14:10But I've noted now that in fact all the way round the British Isles,
0:14:10 > 0:14:15they're called mud hens. Very fresh, smell of the sea, spitting at me.
0:14:15 > 0:14:17They're still very much alive.
0:14:17 > 0:14:21Now, with that, I'm going to make this fantastic masala
0:14:21 > 0:14:24and I've actually bought this in India, this little baby here,
0:14:24 > 0:14:27which is actually a stone grinder
0:14:27 > 0:14:31and works by just grinding the spice that I'm going to put there
0:14:31 > 0:14:35between two stones. But it's just such a wonderful machine.
0:14:35 > 0:14:38It's more like a sort of Royal Enfield or an old Roberts radio
0:14:38 > 0:14:41or something like that. Reliable, '60s stuff,
0:14:41 > 0:14:44none of this computerised switches or anything like that.
0:14:44 > 0:14:47First of all, some red onions for colour
0:14:47 > 0:14:49as well as the flavour of onions.
0:14:49 > 0:14:52Don't worry about the fact that one of the wheels isn't going.
0:14:52 > 0:14:56It doesn't work perfectly. But indeed, it does a wonderful job.
0:14:56 > 0:14:59There we go. There we go. Now the ginger.
0:15:02 > 0:15:07In goes the ginger. Look at those wheels going round and round.
0:15:07 > 0:15:09Right.
0:15:09 > 0:15:12Don't clog up on me now.
0:15:12 > 0:15:13Now, this tamarind pulp.
0:15:16 > 0:15:19Now, why would that have happened, eh?
0:15:19 > 0:15:23I promise you, this turns out impeccable masalas,
0:15:23 > 0:15:26maybe just a little bit on the domestic market in India,
0:15:26 > 0:15:28but I wanted a bigger one,
0:15:28 > 0:15:31but I couldn't get it on the plane, you see.
0:15:31 > 0:15:35So, the turmeric.
0:15:36 > 0:15:39The vinegar.
0:15:39 > 0:15:40Some cumin powder.
0:15:40 > 0:15:44You can use seeds, of course, but I didn't have any at the time.
0:15:44 > 0:15:46Coriander.
0:15:46 > 0:15:48Going like a Trojan.
0:15:50 > 0:15:51The cloves.
0:15:53 > 0:15:56Now, this may cause a little bit of an upset.
0:15:56 > 0:15:59The chillies complete with seed. Look at it going!
0:16:00 > 0:16:04Now, this definitely will, the garlic.
0:16:04 > 0:16:05Oh, my gosh.
0:16:07 > 0:16:10Oh, well, look, that's going to be all right.
0:16:12 > 0:16:14About 20 minutes or so.
0:16:19 > 0:16:23Well, the trusty machine for the last 20 minutes has been working hard
0:16:23 > 0:16:26to reduce this to a pulp. A smooth pulp I don't really need.
0:16:26 > 0:16:30There are a few lumps in it here and there. Just how I like it.
0:16:30 > 0:16:31I like a bit of texture.
0:16:31 > 0:16:34Now, the final touch - some coconut milk,
0:16:34 > 0:16:37which is found in really all the dishes of Goa
0:16:37 > 0:16:39and is very, very distinctive.
0:16:39 > 0:16:42That and, incidentally, vinegar, which you don't really find
0:16:42 > 0:16:44in much other Indian cookery.
0:16:44 > 0:16:46So, in goes the coconut milk.
0:16:46 > 0:16:50That lovely deep-red colour coming out again.
0:16:50 > 0:16:53I always used to think these masalas had tomato in them
0:16:53 > 0:16:55cos they're so sort of red, but it's just the chilli
0:16:55 > 0:16:57and the red onions in there.
0:16:57 > 0:17:00Now, that's fine. Now to cook the mussels, clams and cockles.
0:17:00 > 0:17:05First of all, some vegetable oil, which we'll let get really quite hot.
0:17:05 > 0:17:08Now the masala with the coconut milk
0:17:08 > 0:17:13and a couple of very generous spoonfuls of masala there.
0:17:13 > 0:17:16Get that really, really hot until it starts to,
0:17:16 > 0:17:19as we say in the catering trade, split.
0:17:19 > 0:17:22That just means it all goes into sort of globules.
0:17:23 > 0:17:26Just leave that for a second.
0:17:26 > 0:17:29In go the shellfish,
0:17:29 > 0:17:34and a jolly good shake to get them cooking really well.
0:17:34 > 0:17:39And a lid on now, cos we're not actually frying the shellfish here,
0:17:39 > 0:17:42we are cooking them in their own juice,
0:17:42 > 0:17:44so they'll steam, in fact.
0:17:44 > 0:17:47That will take a couple of minutes or so.
0:17:47 > 0:17:50While they're cooking through, I'm just going to chop up
0:17:50 > 0:17:53a bit of coriander, which is an essential part of this dish.
0:17:53 > 0:17:57Not finely, because I want to see all of the leaves still
0:17:57 > 0:18:00quite distinctive in the finished dish.
0:18:00 > 0:18:02So, now let's have a look at these.
0:18:02 > 0:18:05Yup, they're all cooked. You can see all the shells have now opened.
0:18:05 > 0:18:06So, in goes the coriander.
0:18:06 > 0:18:10Just check how much juice came out of these shellfish. Not quite enough.
0:18:10 > 0:18:14So, just add a little bit of water here to make the sauce up.
0:18:15 > 0:18:18Shake that around, and that is now ready for serving up.
0:18:20 > 0:18:23Nothing could be simpler. Just pour everything on the plate.
0:18:23 > 0:18:27A few judicious wipes and a bit of rearrangement.
0:18:28 > 0:18:32Do you know, I think I might just try that myself
0:18:32 > 0:18:33and eat it out of the shell.
0:18:36 > 0:18:40I mean, that's like the first time I tasted this dish 6,000 miles away
0:18:40 > 0:18:43three years ago. Delicious.
0:18:43 > 0:18:45I'll take it with me.
0:18:53 > 0:18:56Now, the Camel River is famous for salmon fishing.
0:18:56 > 0:18:59Charlie Bettinson is known locally as the Fisher King,
0:18:59 > 0:19:02so very good is he at catching salmon.
0:19:02 > 0:19:06He reminds me of a heron watching for every tiny movement in the water.
0:19:09 > 0:19:12But the unfortunate thing about salmon fishing is that
0:19:12 > 0:19:17small boys and small dogs, while very keen to GO fishing,
0:19:17 > 0:19:23soon find the eternal waiting for a bite extremely tedious.
0:19:23 > 0:19:25- You're bored and hungry?- Yes.
0:19:26 > 0:19:28Well, what are you going to do about it?
0:19:29 > 0:19:32- We're here for another... at least two hours.- What?!
0:19:34 > 0:19:38Charlie doggedly fishes on while the dull grip of boredom
0:19:38 > 0:19:41descends on Chalky and my son Charles.
0:19:41 > 0:19:44Dad, two hours is a long time.
0:19:44 > 0:19:46It's 120 minutes.
0:19:46 > 0:19:49- Right.- That is a long time.
0:19:49 > 0:19:52A minute is 60 seconds
0:19:52 > 0:19:55and 60 seconds...
0:19:58 > 0:19:59We've got one.
0:20:00 > 0:20:02Good fish too.
0:20:03 > 0:20:0512... Oh, he's gone.
0:20:10 > 0:20:13Came off. About 12 pounds, he was.
0:20:15 > 0:20:18We're all sitting around here, actually standing, all getting a bit bored now.
0:20:18 > 0:20:21Charles, my youngest son, is being a right pain because he wants to
0:20:21 > 0:20:25go home, he's hungry, he's been here for about two hours.
0:20:25 > 0:20:26We nearly caught a fish,
0:20:26 > 0:20:29but Charlie's just standing there, getting on with it.
0:20:29 > 0:20:32He's showing no signs of flagging, he's not bored,
0:20:32 > 0:20:35he's just fishing, his movements are perfect,
0:20:35 > 0:20:37they're so gentle and precise
0:20:37 > 0:20:41and we're just like leaden-footed, heavy-footed.
0:20:41 > 0:20:45When you see the amount of work that goes into it, the concentration,
0:20:45 > 0:20:48and when somebody like him brings a salmon into the restaurant,
0:20:48 > 0:20:50it's like a treasure.
0:20:50 > 0:20:53There's one chap called Ed the Bass who comes in with bass
0:20:53 > 0:20:56and he's a sea fisherman, he knows everywhere where the bass are caught
0:20:56 > 0:21:00and he comes in and it's wrapped in a cloth and he unwraps it
0:21:00 > 0:21:03and he doesn't really want you to have it, you know,
0:21:03 > 0:21:04because it's like his treasure.
0:21:04 > 0:21:08When you see somebody like Charlie who's been here for two hours,
0:21:08 > 0:21:11just fishing, fishing, fishing and never losing confidence,
0:21:11 > 0:21:13never getting bored.
0:21:13 > 0:21:17I mean, quietly, I wouldn't mind going home and having a cup of tea,
0:21:17 > 0:21:19but he's going to be there until he catches a fish.
0:21:21 > 0:21:24Charlie fished on all that day and into the evening,
0:21:24 > 0:21:28but Charles and Chalky drove us all demented and, finally, we left.
0:21:29 > 0:21:32Unfortunately, Charlie didn't catch a fish.
0:21:32 > 0:21:35Some days there just ain't no fish.
0:21:35 > 0:21:38But here is what a perfect Camel salmon
0:21:38 > 0:21:40straight out of the river looks like
0:21:40 > 0:21:45and this is the way I know of cooking it best - salmon with sorrel sauce.
0:21:45 > 0:21:48So, now I'm going to cut the fish into slices, or escallops,
0:21:48 > 0:21:49as we call them.
0:21:49 > 0:21:53Now, the point here is not to make the slices too thick
0:21:53 > 0:21:55because I want to cook them very, very quickly
0:21:55 > 0:21:59and by the time I'm satisfied that the outside is cooked,
0:21:59 > 0:22:03the inside should be still... well, not exactly raw,
0:22:03 > 0:22:05but certainly quite pink.
0:22:05 > 0:22:08And finally, the last slice. Sorry I can't keep looking up.
0:22:08 > 0:22:11I'm petrified about cutting my fingers off. But there you go.
0:22:11 > 0:22:15That's it. The five slices. And now over to the sauce.
0:22:15 > 0:22:17First of all, some superlative fish stock.
0:22:17 > 0:22:22This is made with boiled-up Dover sole bones and turbot bones.
0:22:22 > 0:22:26Only the best bones will do for this one. Now the vermouth.
0:22:26 > 0:22:29This is Noilly Prat, the best one for it.
0:22:29 > 0:22:31It's supposed to be dry, but it's not that dry.
0:22:31 > 0:22:34Has a mixture of white wine and herbs
0:22:34 > 0:22:37and a bit of bitter back taste, which is marvellous in this dish.
0:22:37 > 0:22:39So, that's bubbling away nicely.
0:22:39 > 0:22:41In fact, this is such a simple sauce,
0:22:41 > 0:22:44the only things we're going to put in apart from the Noilly Prat
0:22:44 > 0:22:47and the fish stock are a bit of cream and just some sliced onions.
0:22:47 > 0:22:49And now in go the onions.
0:22:49 > 0:22:52And just leave those to cook off a little bit.
0:22:52 > 0:22:53So, perhaps a little bit of cream now.
0:22:53 > 0:22:56We don't want to put too much in at this stage
0:22:56 > 0:23:00because it will boil over otherwise. But just to get in some now
0:23:00 > 0:23:02just starts the whole richening process up.
0:23:05 > 0:23:08So leave that on to cook for about 20 minutes or so
0:23:08 > 0:23:11with some more cream, some butter and the sorrel.
0:23:11 > 0:23:14These secret of all these cream sauces
0:23:14 > 0:23:18is to reduce the volume of liquid right down to a concentrated essence.
0:23:18 > 0:23:21Then pass it through a sieve into another pan,
0:23:21 > 0:23:28chop up the sorrel finely, after first having taken off the stalks.
0:23:28 > 0:23:30That's enough.
0:23:30 > 0:23:33Back to the sauce.
0:23:33 > 0:23:36And in with some of this wonderful sorrel.
0:23:36 > 0:23:39It's very nice, got a really nice, herby smell about it.
0:23:39 > 0:23:42And now the richening agents, I like to call them.
0:23:42 > 0:23:46Plenty cream - this really is a rich sauce.
0:23:46 > 0:23:49And a couple of good scoops of butter.
0:23:49 > 0:23:52And a whisk.
0:23:52 > 0:23:56Whisk that butter in, or as the French call it, monter au beurre,
0:23:56 > 0:23:59which is very grand.
0:23:59 > 0:24:04It's going in fast cos it's nice and soft, and that's it.
0:24:04 > 0:24:07We'll just take that out and keep it in a warm place
0:24:07 > 0:24:09while we cook the salmon.
0:24:09 > 0:24:11First, we get this large, black pan,
0:24:11 > 0:24:16pour a thin film of oil over it,
0:24:16 > 0:24:18swirl it around a bit, cover the bottom.
0:24:18 > 0:24:21This pan's really hot now, smoking hot,
0:24:21 > 0:24:24and you would be amazed how quickly these cook for.
0:24:24 > 0:24:27Literally far less time than it takes to cook an egg.
0:24:27 > 0:24:31That is enough for that side,
0:24:31 > 0:24:33a little bit of salt
0:24:33 > 0:24:34and straight over.
0:24:41 > 0:24:43Not super-quick.
0:24:43 > 0:24:46You've got overcooked salmon, and that's not what you want for this one.
0:24:46 > 0:24:50That is fine, they are ready to be served up straightaway.
0:24:50 > 0:24:53They are still cooking even though they are off the heat now.
0:24:53 > 0:24:56I have to get them out of the pan to stop them cooking any more.
0:24:56 > 0:25:00Once they have left the pan, they will be perfectly
0:25:00 > 0:25:02OK in that direction.
0:25:02 > 0:25:05Not over the top, but just round,
0:25:05 > 0:25:08I will put this delicious sorrel sauce.
0:25:08 > 0:25:11Just as a final, tiny little touch,
0:25:11 > 0:25:16a little bit of fresh sorrel just draped over it.
0:25:16 > 0:25:20It is a classic Northern European fish dish.
0:25:20 > 0:25:23It is a bit like raie au beurre noir, skate with black butter.
0:25:23 > 0:25:25There are one or two dishes
0:25:25 > 0:25:28just perfect every time,
0:25:28 > 0:25:31it is like Coco Chanel's little black dress -
0:25:31 > 0:25:34something like that.
0:25:39 > 0:25:42Like Rick, I always like to bring something back from my travels to cook with.
0:25:42 > 0:25:45I tend not to carry back large pieces of equipment, though.
0:25:45 > 0:25:47But this week, particularly yesterday,
0:25:47 > 0:25:49I've been to France, Germany, Belgium and the Netherlands.
0:25:49 > 0:25:52I've brought back just a couple of things to show you.
0:25:52 > 0:25:55In three of the countries, there was nothing but sausages, cabbage and chocolate,
0:25:55 > 0:25:59but in France I found this fantastic large jar
0:25:59 > 0:26:01of prunes in Armagnac.
0:26:01 > 0:26:03- Wow.- Just smell those.
0:26:03 > 0:26:05That does smell very good.
0:26:05 > 0:26:06It's pretty strong, isn't it?
0:26:06 > 0:26:09I thought I would do a classic dish with pork, prunes
0:26:09 > 0:26:10and Armagnac, really simple,
0:26:10 > 0:26:13with sauteed potatoes and I will get the potatoes on first,
0:26:13 > 0:26:16which will get those cooking, straight in there.
0:26:16 > 0:26:18Some olive oil in a pan, some diced potatoes,
0:26:18 > 0:26:20because they will cook in real time,
0:26:20 > 0:26:23and I have some wonderful French butter as well.
0:26:23 > 0:26:25In we go with the olive oil,
0:26:25 > 0:26:26just to start off with.
0:26:26 > 0:26:28I have some lovely loin of pork here,
0:26:28 > 0:26:30which I will just bat out
0:26:30 > 0:26:33in between two pieces of clingfilm.
0:26:33 > 0:26:35All we will do with this
0:26:35 > 0:26:38is pop it into decent-sized chunks.
0:26:39 > 0:26:41There we are. On there,
0:26:41 > 0:26:44and we'll just bat those out so they are nice and thin,
0:26:44 > 0:26:46with a little meat bat.
0:26:46 > 0:26:50You're probably the most-travelled person I have ever met.
0:26:50 > 0:26:52I was going to say,
0:26:52 > 0:26:55I think you are taking the title from me.
0:26:55 > 0:26:56I went over there to a car show.
0:26:56 > 0:26:59I didn't go wandering around the Himalayas and stuff like that.
0:26:59 > 0:27:01But you have been to some amazing places.
0:27:01 > 0:27:04It all started when I was about 18
0:27:04 > 0:27:07and went away to live in South America for a couple of years.
0:27:07 > 0:27:10I think I caught the travelling bug
0:27:10 > 0:27:12and I have never really been able to let go.
0:27:12 > 0:27:14Wasn't it Ecuador you went to?
0:27:14 > 0:27:18That was my first year away. I worked in an orphanage
0:27:18 > 0:27:21and then I went on to live in
0:27:21 > 0:27:24Honduras, working on a turtle conservation project,
0:27:24 > 0:27:27and my life has revolved around travel ever since.
0:27:27 > 0:27:29I love it.
0:27:29 > 0:27:32One of the things I love about travel is the foods you
0:27:32 > 0:27:35find along the way. I love food, I live for my food.
0:27:35 > 0:27:38Where is the most unusual place you have ever
0:27:38 > 0:27:40visited for food?
0:27:40 > 0:27:43You have been to some quite weird places.
0:27:43 > 0:27:46It would probably have to be South America.
0:27:46 > 0:27:49They have some very strange dishes indeed.
0:27:49 > 0:27:52One of the things that happened last year is,
0:27:52 > 0:27:56one of the programmes I do is Animal Park from Longleat.
0:27:56 > 0:27:59On the Friday I was down there with the keepers,
0:27:59 > 0:28:01basically learning how to groom guinea pigs,
0:28:01 > 0:28:04so I would be taught how to clip their claws
0:28:04 > 0:28:06and how to check their teeth
0:28:06 > 0:28:08and brush their fur
0:28:08 > 0:28:10and make sure they are in tip-top condition.
0:28:10 > 0:28:13The following day I flew out to Peru for my Extreme Dreams series.
0:28:13 > 0:28:14We were on an expedition
0:28:14 > 0:28:17to one of the old Inca ruins there.
0:28:17 > 0:28:19That evening, the food -
0:28:19 > 0:28:22the main dish out there, one of their delicacies -
0:28:22 > 0:28:24is of course guinea pig,
0:28:24 > 0:28:27so I found myself basically eating
0:28:27 > 0:28:29the poor little guinea pig - not the same one, I hasten to add.
0:28:29 > 0:28:32But the very guinea pigs
0:28:32 > 0:28:36that the day before I was being taught how to look after.
0:28:36 > 0:28:38What did it taste of?
0:28:38 > 0:28:40It taste of...
0:28:40 > 0:28:42People say "chicken"...
0:28:42 > 0:28:45Everything allegedly tastes like chicken.
0:28:45 > 0:28:47But quite gamey
0:28:47 > 0:28:50and I didn't really like the taste that much,
0:28:50 > 0:28:52but it is more what it looks like
0:28:52 > 0:28:55because they basically just put it on a skewer
0:28:55 > 0:28:57- and all the hair burns off. - Guinea pig on a stick?
0:28:57 > 0:29:00And the delicacy of it is the head.
0:29:00 > 0:29:04I have had some very strange things over the years.
0:29:04 > 0:29:07You were nodding throughout that.
0:29:07 > 0:29:09I've had squirrel.
0:29:09 > 0:29:12I had some absolutely beautiful grilled rabbit's head
0:29:12 > 0:29:13not long ago,
0:29:13 > 0:29:16the beginning of an eight-course offal menu.
0:29:16 > 0:29:17It was just perfect.
0:29:17 > 0:29:19Guys, you need to get out more.
0:29:19 > 0:29:22I don't understand why the head
0:29:22 > 0:29:24should be so tasty.
0:29:24 > 0:29:27There's a whole series of different textures there,
0:29:27 > 0:29:29a little bit of brain, a little bit of eye, cheek.
0:29:29 > 0:29:31It has a different flavour and texture
0:29:31 > 0:29:33and is very cheap.
0:29:33 > 0:29:35You still haven't sold it to me.
0:29:35 > 0:29:38I'm a Yorkshire lad and we like our pork chops.
0:29:38 > 0:29:41- A bit of fillet in here. - I have to point out, the last place
0:29:41 > 0:29:46that had a horse butcher's in England was Rochdale in Yorkshire.
0:29:46 > 0:29:49Right, lovely, so we have our little bit of shallot here.
0:29:51 > 0:29:53There we go. Then what we will do
0:29:53 > 0:29:58is turn over our lovely little bit of pork here.
0:29:59 > 0:30:02As well as doing all the travelling and bits and pieces,
0:30:02 > 0:30:05you are in training for something literary next month, aren't you?
0:30:05 > 0:30:07I am training for the London Marathon,
0:30:07 > 0:30:09which is in about two weeks' time so...
0:30:09 > 0:30:12This leads onto something you are doing later in the year,
0:30:12 > 0:30:13is that right? Or next year?
0:30:13 > 0:30:16I have teamed up with James Cracknell again,
0:30:16 > 0:30:18who I rowed across the Atlantic with.
0:30:18 > 0:30:20Aren't you fed up with him?
0:30:20 > 0:30:22I was, but that was two or three years ago now and
0:30:22 > 0:30:26I've decided that I am happy to embark on another journey,
0:30:26 > 0:30:29and this time we're doing a race across Antarctica to the South Pole,
0:30:29 > 0:30:33- about 600 miles.- On foot?
0:30:33 > 0:30:36On cross-country skis.
0:30:36 > 0:30:38We will probably be out there for about
0:30:38 > 0:30:40two or three months,
0:30:40 > 0:30:42so there's quite a lot of training throughout the year.
0:30:42 > 0:30:47You're really passionate about this.
0:30:47 > 0:30:49Yeah, absolutely. I'm the ambassador
0:30:49 > 0:30:52for the Malaria Awareness Week
0:30:52 > 0:30:55which is happening on the 12th to the 18th of May.
0:30:55 > 0:30:58The increase
0:30:58 > 0:31:01in air travel and people going to
0:31:01 > 0:31:03wilder destinations, I suppose, has increased...
0:31:03 > 0:31:06Those people who aren't at Terminal 5?
0:31:06 > 0:31:09Exactly! God, those poor people.
0:31:10 > 0:31:12There has been a 200% increase in the number of people
0:31:12 > 0:31:15going to malarial zones and, believe it or not,
0:31:15 > 0:31:17a lot of people - we are talking about UK travellers -
0:31:17 > 0:31:19don't necessarily realise or take precautions
0:31:19 > 0:31:21before they go away.
0:31:21 > 0:31:23Still not having jabs or anything?
0:31:23 > 0:31:26They don't go and consult their GP
0:31:26 > 0:31:28or take the anti-malarials they need to.
0:31:28 > 0:31:32So I'm fronting a campaign to try and raise awareness
0:31:32 > 0:31:35and get people to think about where they are going to
0:31:35 > 0:31:37and take those precautions,
0:31:37 > 0:31:40because I probably spend eight months of every year
0:31:40 > 0:31:43travelling in wild places.
0:31:43 > 0:31:46Over the last ten years, I genuinely say one of my proudest achievements
0:31:46 > 0:31:51is not having contracted malaria. I don't know if anyone here has seen anyone that has had malaria...
0:31:51 > 0:31:55- Not me.- It is the most awful, awful thing to contract.
0:31:55 > 0:31:58That's how much alcohol was in here, you see.
0:31:58 > 0:32:01- Amazing.- So we have just put in the prunes.
0:32:01 > 0:32:05In we go with some double cream. This is the secret about this lovely French dish -
0:32:05 > 0:32:06it's so simple.
0:32:06 > 0:32:08You have the Armagnac, the prunes,
0:32:08 > 0:32:09in we go with the shallots.
0:32:09 > 0:32:13We've got the French butter into our saute potatoes.
0:32:13 > 0:32:15We can then grab some salt.
0:32:15 > 0:32:19I always like a decent amount of salt on my spuds.
0:32:22 > 0:32:23Some black pepper.
0:32:23 > 0:32:26Right at the last minute, we can then get some chopped parsley.
0:32:26 > 0:32:29You do make this look so simple, I have to say.
0:32:29 > 0:32:33While you were talking, I was running round like a nutcase...
0:32:33 > 0:32:36But it is amazing how you can have a conversation and cook.
0:32:36 > 0:32:38I don't know how you do that.
0:32:38 > 0:32:40Women call it multi-tasking, is that right?
0:32:40 > 0:32:41Exactly.
0:32:41 > 0:32:43THEY LAUGH
0:32:43 > 0:32:46You're better at multi-tasking than I am.
0:32:46 > 0:32:49That will have been enough to cook those potatoes?
0:32:49 > 0:32:50Absolutely fine, yeah.
0:32:52 > 0:32:54A little bit of seasoning in here as well.
0:32:54 > 0:32:55Some salt.
0:32:56 > 0:32:59Some black pepper, and then you have these
0:32:59 > 0:33:03brought all the way from France for you, which I got yesterday.
0:33:03 > 0:33:06Then you can dive in, I'll just get a spoon ready.
0:33:06 > 0:33:08- This is the pork.- Right.
0:33:08 > 0:33:10I've got a spoon.
0:33:11 > 0:33:15You have these fantastic prunes over here. Dive into these.
0:33:15 > 0:33:17Shall I try a little bit of it all together?
0:33:17 > 0:33:19Prue and Matthew, you have to taste this.
0:33:19 > 0:33:22I don't think people eat enough prunes.
0:33:24 > 0:33:26I suppose it's cos we joke about it
0:33:26 > 0:33:29as "prunes keep you regular".
0:33:29 > 0:33:31That makes it such an awful idea.
0:33:31 > 0:33:33These are fantastic.
0:33:33 > 0:33:34They are so...
0:33:34 > 0:33:36They are just so good with pork.
0:33:36 > 0:33:39And I did get you something else, by the way.
0:33:39 > 0:33:41A cow's just wandered into the studio.
0:33:41 > 0:33:43- I did get you something else. - Very tasty.
0:33:43 > 0:33:45I got this from Dunkirk.
0:33:45 > 0:33:47- I got you some nougat.- Ooh, yum.
0:33:47 > 0:33:52I got you each...I don't know if you're a pink one or a green one,
0:33:52 > 0:33:54I got you all a bit of nougat.
0:33:54 > 0:33:56I didn't forget you over there.
0:33:56 > 0:33:57Thank you very much.
0:33:57 > 0:34:01You can actually taste the alcohol from the prunes...
0:34:01 > 0:34:02I'm not surprised, cos that is...
0:34:02 > 0:34:06It also helps to lighten that very rich creaminess in the sauce.
0:34:06 > 0:34:08I love that dish.
0:34:12 > 0:34:15I am just sorry there was no guinea pig on the menu for you, Ben(!)
0:34:15 > 0:34:17If you would like to try to cook that pork or have a
0:34:17 > 0:34:19go at any of the studio recipes,
0:34:19 > 0:34:22they're just a click away at
0:34:22 > 0:34:23bbc.co.uk/recipes.
0:34:23 > 0:34:25There's loads of great dishes on view for you to choose from.
0:34:25 > 0:34:28As ever on Best Bites, we're looking back at some of the great cooking
0:34:28 > 0:34:30from the Saturday Kitchen vaults.
0:34:30 > 0:34:33What Sunday would be complete without some delicious lamb?
0:34:33 > 0:34:35But this is no ordinary lamb, because
0:34:35 > 0:34:37Atul Kochhar is in charge and, as you'll see,
0:34:37 > 0:34:39there's plenty for me to do.
0:34:39 > 0:34:40- Mr Atul Kochhar.- Morning, James.
0:34:40 > 0:34:44You are a better cook than an actor, so what are we cooking?
0:34:44 > 0:34:47I am cooking roast rack of lamb.
0:34:47 > 0:34:50Obviously it's spring, so I wanted to use that.
0:34:50 > 0:34:52I'm marinating that with fennel, black pepper,
0:34:52 > 0:34:54papaya and all that.
0:34:54 > 0:34:57We have all the different spices in here.
0:34:57 > 0:34:59- This one?- Fennel seeds.
0:34:59 > 0:35:01Fennel seed powder, red chilli powder,
0:35:01 > 0:35:03black pepper, garlic, nutmeg,
0:35:03 > 0:35:05chilli. Papaya skin, I'm going to use
0:35:05 > 0:35:07for marination,
0:35:07 > 0:35:09- some mustard paste.- OK.
0:35:09 > 0:35:11Gram flour, chickpea flour.
0:35:11 > 0:35:14Two type of cream, single and double, and a bit of Ricard.
0:35:14 > 0:35:16- This is for your marinade? - Lamb marinade.
0:35:16 > 0:35:19With that there is a mango salad, which is raw mango,
0:35:19 > 0:35:24ginger, lime, sugar and a bit of coriander.
0:35:24 > 0:35:27- I'll be busy today, by the looks of things.- You will be.
0:35:27 > 0:35:29- And a sauce to go with it. - Some mint chutney to go with that.
0:35:29 > 0:35:30Mint leaf, yoghurt,
0:35:30 > 0:35:33onion, lemon juice and grated chilli.
0:35:33 > 0:35:35That's taken half your time, so go on. Get it started.
0:35:35 > 0:35:38We have our rack of lamb here.
0:35:38 > 0:35:41I'll get on and do our little mango.
0:35:41 > 0:35:43Gashes in there so that marinade can seep through.
0:35:43 > 0:35:45- Yup.- I'll put that aside
0:35:45 > 0:35:48and wash the knife.
0:35:48 > 0:35:50The interesting thing with this marinade,
0:35:50 > 0:35:53you're using papaya, which has its own enzyme in there
0:35:53 > 0:35:56- that actually breaks down the tendons of the meat.- That's right.
0:35:56 > 0:35:59It's a tenderiser.
0:35:59 > 0:36:02You want to make sure that when you use this
0:36:02 > 0:36:05you don't leave it for too long as well.
0:36:05 > 0:36:07The best is to marinate the lamb only for
0:36:07 > 0:36:09a couple of hours in this.
0:36:09 > 0:36:12Otherwise, you go for it and there's nothing left.
0:36:12 > 0:36:14It'll be mushy lamb.
0:36:14 > 0:36:16But it really does tenderise it very well.
0:36:16 > 0:36:18You're using the outer skin as well?
0:36:18 > 0:36:22Yes, because the enzyme, papain, is close to the skin.
0:36:22 > 0:36:24It is not in the flesh.
0:36:24 > 0:36:26It's best to use the raw papaya if you can.
0:36:26 > 0:36:28But if you can't find it
0:36:28 > 0:36:29just use the skin and it's fine.
0:36:29 > 0:36:31OK.
0:36:32 > 0:36:34I'm slicing this dreaded thing.
0:36:34 > 0:36:38- Thank you very much.- If people can't get green mango, normal mango's all right?
0:36:38 > 0:36:40Normal mango which is slightly unripe will do.
0:36:40 > 0:36:43And we'll use some green chilli.
0:36:43 > 0:36:47- OK.- Garlic...
0:36:47 > 0:36:48Right.
0:36:48 > 0:36:51If people can't find best ends,
0:36:51 > 0:36:53you could do this with different cuts, legs of lamb?
0:36:53 > 0:36:56Yes, you can use shoulder as well.
0:36:59 > 0:37:03Where do people get green mangoes from - Asian supermarkets?
0:37:03 > 0:37:06These days even normal supermarkets store it.
0:37:06 > 0:37:09It's not a huge problem.
0:37:09 > 0:37:12I've got some spices - black pepper, which has got
0:37:12 > 0:37:14the major flavour
0:37:14 > 0:37:15in the marinade.
0:37:15 > 0:37:17And all of the fennel seed powder
0:37:17 > 0:37:19and half of chilli powder I'll use here.
0:37:19 > 0:37:22Also, the weather's great outside this weekend.
0:37:22 > 0:37:25This marinade would be perfect for barbecues?
0:37:25 > 0:37:27It will be perfect for barbecue.
0:37:27 > 0:37:29That's why I've used this gram flour, because it will hold
0:37:29 > 0:37:32the marinade onto the meat.
0:37:32 > 0:37:35Because you need some kind of binding.
0:37:35 > 0:37:37Cream...
0:37:37 > 0:37:40Are you influenced much with Indian food?
0:37:40 > 0:37:43Not really. Obviously, I love to eat it.
0:37:43 > 0:37:45Such delicious flavours and stuff.
0:37:45 > 0:37:47We tend to use one or two little spices
0:37:47 > 0:37:50but we don't use whole recipes, if you like.
0:37:50 > 0:37:53- So there's something new to do. - Exactly.
0:37:53 > 0:37:55HE LAUGHS
0:37:55 > 0:37:57The marinade is ready.
0:37:58 > 0:38:01- What I'm going to do is just put it in the tray...- OK.
0:38:01 > 0:38:02..and just pour the marinade over it
0:38:02 > 0:38:05and leave it marinating, at least for two hours.
0:38:07 > 0:38:10- So basically in the fridge. - In the fridge, please.
0:38:10 > 0:38:12Now, the secret is literally don't leave it too long.
0:38:12 > 0:38:14Two hours is enough. I leave you to wash your hands.
0:38:14 > 0:38:16There we go, this goes in the fridge.
0:38:16 > 0:38:18So this goes straight in there.
0:38:18 > 0:38:22I have to say, it smells fabulous already. OK.
0:38:22 > 0:38:25- So what's next? - We have to take that lamb out.
0:38:25 > 0:38:27- Want me to do that?- If you could. - Straight in there.
0:38:27 > 0:38:30Saves you washing your hands. And this goes...?
0:38:30 > 0:38:32- Do you want it in the oven? - Yes, please.
0:38:32 > 0:38:35In the oven at 200 degrees centigrade for 10 to 15 minutes
0:38:35 > 0:38:36depending on how much you like...
0:38:36 > 0:38:39Right. OK. That goes straight in there.
0:38:39 > 0:38:42So you don't need to baste this, nothing. It just goes in dry?
0:38:42 > 0:38:43Because it has got cream, James.
0:38:43 > 0:38:47So there's natural fat in there as well.
0:38:47 > 0:38:50I'll that there to rest nicely.
0:38:50 > 0:38:55- OK, so you're toasting off the cumin.- And for the mint chutney...
0:38:55 > 0:38:58- OK.- ..we've got some mint leaves,
0:38:58 > 0:39:02and I'll just break the chilli like that. That's fine.
0:39:02 > 0:39:05Now, apart from Benares, you're keeping busy doing all kinds...
0:39:05 > 0:39:09Obviously Great British Menu, you can't tell us how you did.
0:39:09 > 0:39:12- I can't tell you, no.- But you were competing against, well, Mr Gillies?
0:39:12 > 0:39:14Stuart Gillies is a great chef.
0:39:14 > 0:39:17- He's good at the omelettes as well, cos he's top.- He is top, yeah.
0:39:17 > 0:39:19Yeah, you just happen to be top of the wrong board.
0:39:19 > 0:39:21THEY LAUGH
0:39:21 > 0:39:23- I think so.- But you're busy doing... I mean, you've got...
0:39:23 > 0:39:26Was it a restaurant in Le Touessrok in Mauritius?
0:39:26 > 0:39:28Yes, I've got a restaurant in Le Touessrok.
0:39:28 > 0:39:30- It's their one and only hotel.- Yeah?
0:39:30 > 0:39:32It's a beautiful 30-cover restaurant,
0:39:32 > 0:39:34it's a fine-dining place.
0:39:34 > 0:39:36I just started looking after it recently.
0:39:36 > 0:39:39- What else have you got planned, restaurant-wise?- I'm writing...
0:39:39 > 0:39:42I'm busy writing books, James, at the moment.
0:39:42 > 0:39:44I've got two books coming out next year.
0:39:44 > 0:39:47And you've got a restaurant in Dublin, is that right, as well?
0:39:47 > 0:39:50Dublin restaurant comes up this summer. It's almost ready.
0:39:50 > 0:39:51I've done the menu for that.
0:39:51 > 0:39:54We've just trained the staff, so I just have to launch it now.
0:39:54 > 0:39:58Busy, busy, busy boy. There you go. I'm making the dressing here.
0:39:58 > 0:40:01So explain to us what's in this dressing. A little bit of ginger.
0:40:01 > 0:40:05You've got a bit of ginger, mango, watercress, um...
0:40:05 > 0:40:09- olive oil.- Lime.- And...
0:40:09 > 0:40:11- cumin.- Cumin.- Toasted cumin. - Do you want some lime in there?
0:40:11 > 0:40:14- Yes, please.- And sugar?- Sugar, salt.
0:40:14 > 0:40:17And a little bit of olive oil and salt. Right.
0:40:17 > 0:40:21I was asking you to remind me, cos I've forgotten. A bit of sugar.
0:40:21 > 0:40:23There you go.
0:40:23 > 0:40:25- That enough?- Perfect. - All right.- Looks good.
0:40:25 > 0:40:28- Do you just dress the salad with that, yeah?- Yeah.- OK.
0:40:28 > 0:40:30That's that. A little bit of coriander.
0:40:30 > 0:40:34- Got to get the mint chutney going quickly.- OK, so mint chutney.
0:40:34 > 0:40:36A lot of people think, with chutneys, you cook them out.
0:40:36 > 0:40:40- Yours is slightly different. - It's just raw chutney.- Yeah.
0:40:40 > 0:40:47It's with, er...mint, salt... Just a pinch of salt as well, please.
0:40:47 > 0:40:48- Yep.- ..and yoghurt.
0:40:48 > 0:40:50That'll hold the chutney together
0:40:50 > 0:40:53and the rawness of the onion will be kind of toned down.
0:40:53 > 0:40:55Now, I know that you do it another way.
0:40:55 > 0:40:58- You blanch the mint sometimes as well.- Yes.- Why do you do that?
0:40:58 > 0:41:03If you want to keep the chutney for a longer time...
0:41:03 > 0:41:05- Yeah?- Then you can blanch it.
0:41:05 > 0:41:07But if you're just using it immediately,
0:41:07 > 0:41:08then you really don't need to do that.
0:41:08 > 0:41:12- Blanching gives you the really green colour.- That's right.- Yeah. OK.
0:41:12 > 0:41:13Slightly pinky.
0:41:15 > 0:41:16There you go.
0:41:16 > 0:41:18And the red onion's quite important cos I presume it's quite mild,
0:41:18 > 0:41:21milder than the normal white onions, is it?
0:41:21 > 0:41:23- Or just for the colour? - Red onion is more salad-y.
0:41:23 > 0:41:25- So that's why I like to use them.- OK.
0:41:27 > 0:41:29That's beautiful. I love this lamb.
0:41:29 > 0:41:31Kacey, you're a big fan of different types of food.
0:41:31 > 0:41:33You like your Indian and that kind of food?
0:41:33 > 0:41:37- Yeah, definitely, definitely. And is that... Is that English lamb?- It is.
0:41:37 > 0:41:39Good. Seeing as I live on a sheep farm,
0:41:39 > 0:41:41I think it's a good idea for me to ask!
0:41:41 > 0:41:43THEY LAUGH
0:41:43 > 0:41:46- There you go.- Sorry, I forgot to tell you, it's goat, actually.
0:41:46 > 0:41:47THEY LAUGH
0:41:47 > 0:41:50No, goat meat is fine. It's just the cheese.
0:41:50 > 0:41:51By-product of goat is bad.
0:41:51 > 0:41:53Right, there you go.
0:41:53 > 0:41:55So a little bit of that in the centre.
0:41:56 > 0:41:58I must say, it smells delicious.
0:41:58 > 0:42:01- That cumin favour in there is just beautiful.- Some chutney.
0:42:01 > 0:42:03- Atul, can I ask you something? - Sure you can.
0:42:03 > 0:42:04Could you barbecue that lamb?
0:42:04 > 0:42:07- Could you chuck it on the barbie, if it's a nice day?- Absolutely.
0:42:07 > 0:42:09Yeah, you can take it off the bone
0:42:09 > 0:42:12- and just use the whole loin, couldn't you?- You could, really.
0:42:12 > 0:42:14Just get the butcher to take it off the bone
0:42:14 > 0:42:16and use the whole loin and it'll barbecue in about,
0:42:16 > 0:42:19- what, 6-8 minutes on the barbecue? - Off you go.- Lovely.
0:42:19 > 0:42:21So, Atul, remind us what that is again.
0:42:21 > 0:42:23It's roasted rack of lamb, marinated in fennel,
0:42:23 > 0:42:27with a beautiful mint chutney and mango and watercress salad.
0:42:27 > 0:42:28Easy as that.
0:42:33 > 0:42:35There we go.
0:42:35 > 0:42:38Like we said, you can do this on your barbecue for tomorrow.
0:42:38 > 0:42:40- There you go, you get to try again! - I know, it's good.
0:42:40 > 0:42:44- It's all good. All good.- It's all good till we get to the end.
0:42:44 > 0:42:47Yeah, I know. Oh, it's very good.
0:42:47 > 0:42:49No, I'm convinced they're going to choose the lovely pudding.
0:42:49 > 0:42:51I'm convinced.
0:42:51 > 0:42:53But that marinade, would it work with different types of...?
0:42:53 > 0:42:56Obviously different types of meat, things like chicken and beef.
0:42:56 > 0:42:58Chicken and beef would be fantastic.
0:42:58 > 0:43:00- And what about fish with that? Would you do it?- You can.
0:43:00 > 0:43:04Remove the papaya but the rest of the marinade can be used on fish,
0:43:04 > 0:43:07something like salmon or sea trout or even halibut.
0:43:07 > 0:43:10It's so beautifully delicate, you get the lamb flavour
0:43:10 > 0:43:12and the marinade and everything.
0:43:12 > 0:43:14- That's all you get. - THEY LAUGH
0:43:14 > 0:43:15- Hey!- Tuck into that.
0:43:15 > 0:43:18So unfair! I'm so sitting in the wrong seat.
0:43:18 > 0:43:19You can nick it back afterwards.
0:43:19 > 0:43:23But a lot of people look at that and think that the salad's quite dry
0:43:23 > 0:43:25and everything else, but it does really work.
0:43:25 > 0:43:27Yeah, because the marinade is actually quite rich,
0:43:27 > 0:43:29I used two different types of cream - single and double -
0:43:29 > 0:43:32and it keeps the lamb moist and juicy. And you don't like to...
0:43:32 > 0:43:35You don't want to overcook the lamb also. You want to keep it juicy.
0:43:35 > 0:43:39The salad just gives a crunch, which you need.
0:43:39 > 0:43:41- Jason? Have you tried any yet? - Sorry!
0:43:41 > 0:43:44You've got to be quick on the show, I tell you.
0:43:44 > 0:43:47Just have a conveyor belt going round, like YO! Sushi.
0:43:47 > 0:43:49The smell of it is fantastic.
0:43:49 > 0:43:51I think that's the great thing with Indian flavours -
0:43:51 > 0:43:55so many different types of spices and all different kinds of mixes.
0:43:55 > 0:43:56What do you reckon to that?
0:43:56 > 0:43:58Absolutely delicious. Gorgeous.
0:44:03 > 0:44:06Now, if you're bored of mint sauce, you've got to try that chutney.
0:44:06 > 0:44:09It really was delicious. Now it is time for a trip
0:44:09 > 0:44:12to the world of the late, great Keith Floyd.
0:44:12 > 0:44:14Today, he joins the Navy before a trip to Gidleigh Park,
0:44:14 > 0:44:17long before Michael Caines took charge.
0:44:17 > 0:44:18Take a look at this.
0:44:18 > 0:44:21I suppose there's always a backlash of someone who's a genius.
0:44:21 > 0:44:24We started getting letters from people complaining...
0:44:24 > 0:44:27Sniffs, wipes eye, feels hurt about it.
0:44:27 > 0:44:28I really feel hurt about it.
0:44:28 > 0:44:30..saying that I don't tell you exactly how
0:44:30 > 0:44:32to put salt and pepper into dishes.
0:44:32 > 0:44:34You're telling me that my methods are crude,
0:44:34 > 0:44:36a bit over the top and things like that.
0:44:36 > 0:44:39Well, I'm here in subzero temperatures,
0:44:39 > 0:44:41driving rain, a howling gale,
0:44:41 > 0:44:46to prove to you that I am brilliant and it that it pays to FRY Navy.
0:44:47 > 0:44:48Anyone can prepare a meal
0:44:48 > 0:44:51in the comfort and warmth of a modern kitchen -
0:44:51 > 0:44:52fridges and running water to hand
0:44:52 > 0:44:56and a quick slurp as you peruse the glossy pages of your cookbook.
0:44:56 > 0:44:58But when the chips are really down,
0:44:58 > 0:45:00and there's nothing on the clock but the maker's name,
0:45:00 > 0:45:04you need rather more than a tin of cook-in sauce to get by.
0:45:04 > 0:45:07I'm standing on a rather curious ship. It's called HMS Raleigh.
0:45:07 > 0:45:09One of the good things about it is, it'll never sink
0:45:09 > 0:45:12because it's here firmly on - well, more or less - dry land.
0:45:12 > 0:45:15And with me today is Ken Davies, who is chief petty officer.
0:45:15 > 0:45:17Ken, we're here, sort of parachuted in
0:45:17 > 0:45:20to this remarkable situation of people cooking poppadoms and curries.
0:45:20 > 0:45:22What on earth is going on?
0:45:22 > 0:45:26Well, we're training for disaster exercises in emergency feeding,
0:45:26 > 0:45:30so that we can put people ashore quickly and feed quickly
0:45:30 > 0:45:32with anything that's available.
0:45:32 > 0:45:34But this is pretty impressive. I'm having poppadoms.
0:45:34 > 0:45:36What's in this pot here? Richard, have a look at the pot.
0:45:36 > 0:45:39- This is a beef curry in here, sir. - A beef curry?
0:45:39 > 0:45:42I have, conveniently, in my hand... What's your name, by the way?
0:45:42 > 0:45:45- Wesley Lincoln-Wallington, sir. - Good morning.
0:45:45 > 0:45:47Can I call you George or something like that?
0:45:47 > 0:45:49This is the Floyd programme, we're not into regimentation here.
0:45:49 > 0:45:52- My friends call me Wally but not by name.- Well, well done, Wally.
0:45:52 > 0:45:54You're a brilliant curry chef.
0:45:56 > 0:45:58- That is terrific.- Did you enjoy that?
0:45:58 > 0:46:02- But you are cooking on clay and mud and wood.- Bits of wood.
0:46:02 > 0:46:06We build it out of any old bricks we can find, any mud we can find,
0:46:06 > 0:46:08any old bits of equipment we can get on the ships.
0:46:08 > 0:46:12Old dustbins, metal plates that the engineers might have spare,
0:46:12 > 0:46:15- 45-gallon drums that we can cut down and improvise with.- Brilliant.
0:46:15 > 0:46:17So what is the menu today?
0:46:17 > 0:46:21Well, we have a curry on today, we have liver and bacon, roast chicken.
0:46:21 > 0:46:23We start off with the soup, of course.
0:46:23 > 0:46:26- Soup and sip, it's all as per our manual.- Brilliant.
0:46:26 > 0:46:28Well, let's go to another oven and have a look.
0:46:34 > 0:46:35Now, this is a weird setup.
0:46:35 > 0:46:38I mean, now, look, you housewives at home who say to me,
0:46:38 > 0:46:39"You're a flamboyant chap,
0:46:39 > 0:46:41"you have all the facilities to cook brilliantly,
0:46:41 > 0:46:44"it's difficult at home." Look what these boys are doing.
0:46:44 > 0:46:45Blinking dustbins!
0:46:45 > 0:46:48They cook out of here better than what most of you throw into them.
0:46:48 > 0:46:49You know that, don't you?
0:46:49 > 0:46:52Let's look in there. Look, bread being baked.
0:46:52 > 0:46:54This is really quite remarkable.
0:46:54 > 0:46:56It's nice to know that if we ever get nuked,
0:46:56 > 0:46:59when Birmingham and Manchester and London have been destroyed,
0:46:59 > 0:47:00the Navy will be there,
0:47:00 > 0:47:02setting up superb restaurants on the devastated streets.
0:47:02 > 0:47:05- Or won't you actually do that for us? - Oh, we will do.
0:47:05 > 0:47:07You'll do that as well. And then, in here...
0:47:07 > 0:47:10Now, these are beautiful chickens being roasted.
0:47:10 > 0:47:12They're stuffed, they've got wonderful vegetables
0:47:12 > 0:47:13and braising juices underneath.
0:47:13 > 0:47:17Come on, if they can do it here, you can do it at home. That's for sure.
0:47:17 > 0:47:19I tell you one thing that's missing, we haven't got a drink.
0:47:19 > 0:47:22- Do the Navy still issue rum to...? - Not to us any more, I'm afraid.
0:47:22 > 0:47:25- Not any more?- Unfortunately not. - That's pretty bad, isn't it?
0:47:25 > 0:47:27And we've got another stove over here.
0:47:27 > 0:47:28Richard, you'll have to follow us.
0:47:28 > 0:47:31This is a normal stove as you might have at home.
0:47:31 > 0:47:34- We haven't got a normal cook here. This is a lady sailor.- A lady sailor.
0:47:34 > 0:47:36- Good morning.- Good morning. - Cook of the Year, 1982, I might add.
0:47:36 > 0:47:38- What are you doing in there? - Cheese sauce.
0:47:38 > 0:47:40- Can I taste it with my poppadom? - Yes, certainly.
0:47:40 > 0:47:44- And what's it going to go on? - The cauliflower.- Really?
0:47:44 > 0:47:46And do you always cook in the middle of fields
0:47:46 > 0:47:49and things like that, or sometimes do you cook on ships?
0:47:49 > 0:47:51- No, we don't go on ships. - Never, never?- No, never.
0:47:51 > 0:47:52Where do you cook, besides here?
0:47:52 > 0:47:54I cook for the First Sea Lord in London.
0:47:54 > 0:47:57Oh, blimey, so they're doing all right, are they? Why don't they...?
0:47:57 > 0:48:00You see, the First Sea Lords, ever since Hornblower,
0:48:00 > 0:48:02have had an eye for the ladies. Interesting, isn't it?
0:48:02 > 0:48:04Where to now, Ken?
0:48:04 > 0:48:08The Navy say that the three most useless things on a ship
0:48:08 > 0:48:11are an umbrella, a vicar and a naval officer.
0:48:11 > 0:48:14So if I stretch that to four and include me,
0:48:14 > 0:48:16I reckon it's time I left them to it.
0:48:16 > 0:48:20After all, too many cooks in this case can spoil the broth.
0:48:20 > 0:48:22So I'll slip into something more comfortable
0:48:22 > 0:48:25and head for a modest little cafe in the heart of Dartmoor.
0:48:25 > 0:48:27He said left is port, right is left, I don't know.
0:48:27 > 0:48:31Just after the first car track, right at the second sheep dip...
0:48:34 > 0:48:37All hands, abandon car!
0:48:37 > 0:48:39There it is.
0:48:39 > 0:48:41So typical of the friendly,
0:48:41 > 0:48:43unpretentious little hostelries
0:48:43 > 0:48:46of which this fair land is so justifiably proud.
0:48:46 > 0:48:50In the words of the song, it's a long way to tip a drink down.
0:48:50 > 0:48:52I don't know how they get customers here,
0:48:52 > 0:48:57their prestigious reputation drags them from all four corners of the Earth, particularly from America.
0:48:57 > 0:49:00Even Americans do know how to eat these days. Sorry about that.
0:49:00 > 0:49:03Sean is the chef here, the maitre cuisinier, a superb bloke.
0:49:03 > 0:49:06I have known him intimately for about 11 minutes.
0:49:06 > 0:49:08- Could have been 12. - It could have been 12.
0:49:08 > 0:49:11I know how you get your customers, it's your cooking,
0:49:11 > 0:49:15- but where do you get the food from? - All over the place, but with difficulty.
0:49:15 > 0:49:19You can see that the lanes are a bit difficult to negotiate
0:49:19 > 0:49:21but an example is the fish here.
0:49:21 > 0:49:25- Norman Lewis has brought the fish. - Can we just have a look at Norman?
0:49:25 > 0:49:28Say hello. He is our token fisherman. Say hello to everybody.
0:49:28 > 0:49:31- Hello.- All that sort of thing. What have we got in here, Norman?
0:49:31 > 0:49:35- It looks absolutely superb. - We have got turbot here.
0:49:35 > 0:49:40John Dory, red mullet, scallops and Dover sole.
0:49:40 > 0:49:42- This is what your right arm is for.- Cheers.
0:49:42 > 0:49:46Left one is for pointing at the fish. That is really brilliant.
0:49:46 > 0:49:49- This is all Cornish fish? - That's right.
0:49:49 > 0:49:53I've been seeing a few sort of... And that does smell beautiful.
0:49:53 > 0:49:55Let me tell you, fish doesn't smell of fish.
0:49:55 > 0:49:58It smells of the seaside, of the sea. It's beautiful stuff.
0:49:58 > 0:50:01These are beautiful Cornish ones, there are some Indian ones, not as good as these.
0:50:01 > 0:50:05Anyway, thank you very much for being our token fisherman.
0:50:05 > 0:50:07That is very kind of you. See you soon.
0:50:07 > 0:50:11Fish along. What are you going to do with this lot?
0:50:11 > 0:50:15Well, I am going to take the fillets off and steam them
0:50:15 > 0:50:17and serve them with a butter sauce.
0:50:17 > 0:50:21I'm going to make the butter sauce with bones and bits and pieces, heads.
0:50:21 > 0:50:24You can't actually know what you are going to cook until this fish arrives.
0:50:24 > 0:50:27No. I can't make a menu until I know what comes.
0:50:27 > 0:50:28That's a very important point.
0:50:28 > 0:50:32I always say, don't do your menu until you have done the shopping.
0:50:32 > 0:50:34I think that's enough chat from me.
0:50:34 > 0:50:38Enough chat from him. How about a bit of filleting?
0:50:41 > 0:50:43There is going to be a lot of filleting
0:50:43 > 0:50:46and you won't find that very interesting so just look at my happy,
0:50:46 > 0:50:50smiling face, having a slurp and we will rejoin you after the break.
0:51:08 > 0:51:11Welcome back, welcome back. I do mean that most sincerely.
0:51:11 > 0:51:15As you can see, my mate Sean has been very busy filleting all these fish.
0:51:15 > 0:51:19Richard, I'm talking to the public, please. Thank you very much.
0:51:19 > 0:51:21I do have such trouble with him.
0:51:21 > 0:51:24Anyway, what we are doing here is a panache of poisson.
0:51:24 > 0:51:27Panache is French for shandy. A mixture, you know?
0:51:27 > 0:51:29When you are on your little hols this year, park the tent,
0:51:29 > 0:51:33down the pub, one panache por favor.
0:51:33 > 0:51:36That's what you'll get. Anyway, here we are.
0:51:36 > 0:51:37Is this nouvelle cuisine?
0:51:37 > 0:51:42Well, it is difficult to call. Nouvelle cuisine has got a bad name.
0:51:42 > 0:51:44The good parts are that it did away with
0:51:44 > 0:51:47the worst of the excesses of the old cooking -
0:51:47 > 0:51:51elaborate garnishes and things like that.
0:51:51 > 0:51:53Unfortunately,
0:51:53 > 0:51:57the people who couldn't cook the old cooking can't cook the new either.
0:51:57 > 0:52:00That's a very important point. It has done nouvelle cuisine a lot of harm.
0:52:00 > 0:52:02The guy who can't make a good omelette or coq au vin...
0:52:02 > 0:52:05- He still can't make it. - And he still can't do it.
0:52:05 > 0:52:08- But this is slightly Chinese-y. - Very Chinese.
0:52:08 > 0:52:10The fact is that the pieces are cut
0:52:10 > 0:52:14so that they will cook roughly at the same time.
0:52:14 > 0:52:18Just like in a wok when you put different pieces in cut to cook
0:52:18 > 0:52:21- so that it will all be ready at the same time.- Fine.
0:52:21 > 0:52:23Having said that, let's get it into the steamer.
0:52:26 > 0:52:29So that goes... Hold on. Richard, come right in there.
0:52:29 > 0:52:32There is a simple steamer, if you don't have one like that,
0:52:32 > 0:52:35you can organise something with a colander and a saucepan.
0:52:35 > 0:52:37Rig it up at home. Lid on then.
0:52:38 > 0:52:42Now the cooking has to happen, which Sean is going to do.
0:52:42 > 0:52:44- Can I pass you anything, Sean? - Yes, the stocks, please.
0:52:44 > 0:52:46Can I just show Richard these?
0:52:46 > 0:52:51This is a white fish stock, fish bones and things simmered gently
0:52:51 > 0:52:52until it turns into jelly.
0:52:52 > 0:52:55And a shellfish stock.
0:52:55 > 0:52:58All that Sean is now going to do is whisk some butter into those
0:52:58 > 0:53:00to thicken them and make them delicious.
0:53:00 > 0:53:02If you just come back to me for a second,
0:53:02 > 0:53:05you might find it rather difficult to make those kind of stocks
0:53:05 > 0:53:07but the principle is that you are poaching a very fresh fish.
0:53:07 > 0:53:09You could put lemon and butter over them
0:53:09 > 0:53:11and they would still be delicious.
0:53:11 > 0:53:14So don't worry about this sophisticated sort of thing.
0:53:14 > 0:53:15Back here now.
0:53:15 > 0:53:18While Sean is beating some butter into the sauce,
0:53:18 > 0:53:21that makes it thick and unctuous and delicious.
0:53:22 > 0:53:26Can I, you hate me doing this. Can I just... That's superb.
0:53:28 > 0:53:31And then on to the other one using the same technique.
0:53:31 > 0:53:34Just beating some butter in. Putting it at the back of the stove.
0:53:36 > 0:53:39Stay there while he gets the butter.
0:53:39 > 0:53:41A little whiskation.
0:53:41 > 0:53:43It's quite interesting.
0:53:43 > 0:53:46There you are, it's actually a sort of beurre blanc that's being
0:53:46 > 0:53:49made here in professional terms.
0:53:49 > 0:53:53It's just simple slow-cooking quickly finished with the rich
0:53:53 > 0:53:55butter. Richard, come here a minute. It's quite interesting.
0:53:55 > 0:53:58People like this guy are stars.
0:53:58 > 0:54:01They are not Formula One racing drivers, not lead singers
0:54:01 > 0:54:04in a rock'n'roll band but they are just as important, just as famous.
0:54:04 > 0:54:07That would not have happened years ago, would it?
0:54:07 > 0:54:10I'm very pleased it has. Anyway, back here. We're nearly ready.
0:54:10 > 0:54:12Can I hold the plate?
0:54:12 > 0:54:14Richard, you stay with us on the plate.
0:54:14 > 0:54:18Sean is going to transfer this beautiful fish onto here.
0:54:18 > 0:54:20You are, aren't you? You're not nervous, are you?
0:54:20 > 0:54:24- I'll try not to be. - You're doing brilliantly.
0:54:24 > 0:54:27Cooks shouldn't be interfered with by cameras and things.
0:54:29 > 0:54:32We take it off this plate so that... It's a large plate
0:54:32 > 0:54:35and it can be arranged artistically. This is a painting.
0:54:35 > 0:54:37This is a man's canvas you're watching here.
0:54:39 > 0:54:41And the varnish to preserve it for posterity,
0:54:41 > 0:54:46like an oil painting, is going to be two beautiful sweet sauces.
0:54:50 > 0:54:51Whack the sauces on, my dear.
0:54:56 > 0:55:00Sorry, do you mind? Turn it that way so that people can see.
0:55:00 > 0:55:02Beautiful, beautiful, beautiful.
0:55:02 > 0:55:05That's the white fish stock and butter sauce.
0:55:05 > 0:55:08And this is the shellfish sauce.
0:55:13 > 0:55:17And that, I think is a piscatorial masterpiece.
0:55:17 > 0:55:19CAT PURRS
0:55:22 > 0:55:24Why on earth did you take up cooking, Sean?
0:55:24 > 0:55:27It seemed like a good idea at the time.
0:55:27 > 0:55:32It was more a hobby to start off with...
0:55:32 > 0:55:34that got out of hand.
0:55:34 > 0:55:37I thought that it wouldn't be like real work doing something that
0:55:37 > 0:55:40I enjoyed, but it was. It's worse than real work.
0:55:40 > 0:55:43The years rolled by and you get more and more interested in it
0:55:43 > 0:55:48and you get more and more involved with what you're cooking.
0:55:48 > 0:55:50Times have changed a great deal since you started.
0:55:50 > 0:55:53Can you remember what the first thing you ever cooked was?
0:55:53 > 0:55:56- Professionally, that is. - Well, it wasn't a whole meal.
0:55:56 > 0:55:58I only ever cooked little bits of meals.
0:55:59 > 0:56:03So I cooked a bit of your soup or I made
0:56:03 > 0:56:07the spinach for your vegetables or something like that.
0:56:07 > 0:56:12I mean, that is part, really, of the problem that cooks have got or have had before.
0:56:12 > 0:56:15- They didn't see a whole meal, they only saw bits of it.- Yes.
0:56:15 > 0:56:17Good health.
0:56:17 > 0:56:20They couldn't really learn, they were cooking by numbers, in fact.
0:56:20 > 0:56:24They were assembling a bit, they didn't ever see the end product.
0:56:24 > 0:56:25You didn't eat a whole meal
0:56:25 > 0:56:29and you certainly never ate with the cooks that you worked with.
0:56:29 > 0:56:32They had never eaten the sort of meal in a restaurant that they
0:56:32 > 0:56:34themselves were making.
0:56:34 > 0:56:38The real thing that's made a change has been that people,
0:56:38 > 0:56:39the clientele have changed.
0:56:39 > 0:56:41The people who eat out have changed
0:56:41 > 0:56:44and what they demand is now different.
0:56:44 > 0:56:47They are more receptive to an idea like this, if you like,
0:56:47 > 0:56:49than they ever were before.
0:56:51 > 0:56:52Coupled with that,
0:56:52 > 0:56:57you have got a whole generation of people who cook now.
0:56:57 > 0:57:00Who were...who wanted to come and cook.
0:57:00 > 0:57:02It wasn't just a job that they did
0:57:02 > 0:57:05because they couldn't get on a course for electricians or something.
0:57:05 > 0:57:08They actually are interested in cooking.
0:57:08 > 0:57:10Sean, in your own secret garden,
0:57:10 > 0:57:13that magical place where the broad bean's never
0:57:13 > 0:57:16bigger than your fingernail and the carrots are that size
0:57:16 > 0:57:19and you are in your floppy hat weeding through the chervil
0:57:19 > 0:57:22and tarragon and stuff. The sun is shining, a little breeze,
0:57:22 > 0:57:24not like the howling gale we have here.
0:57:24 > 0:57:26What could I bring you to eat?
0:57:26 > 0:57:31I am very fond of offal, brains,
0:57:31 > 0:57:34sweetbreads, kidneys,
0:57:34 > 0:57:38the textures and delicate flavours. I am very fond of that or fish.
0:57:38 > 0:57:41Those are my two favourite things.
0:57:41 > 0:57:46If you've got a secret supply of calf's sweetbreads
0:57:46 > 0:57:49and brains, somehow or other, at one end of your hamper
0:57:49 > 0:57:54- and any fish at the other. - Am I an intrusion?
0:57:54 > 0:57:59Would you normally devote this much time to tell somebody about what you believe in and think of?
0:57:59 > 0:58:03Not usually. It is not an intrusion.
0:58:03 > 0:58:05I wouldn't like it every day but now
0:58:05 > 0:58:09and again it makes you step back and think a bit.
0:58:09 > 0:58:12It's given me an opportunity to drink this nice Pinot noir.
0:58:12 > 0:58:14I might have been making the bread for tonight
0:58:14 > 0:58:16that some other poor devil's doing at the moment.
0:58:16 > 0:58:21It's all good, all good news so far. Come again.
0:58:21 > 0:58:24I think, in Sean here, we have met one of the most talented
0:58:24 > 0:58:26but also one of the most humbly,
0:58:26 > 0:58:29loving cooks you are ever likely to meet.
0:58:29 > 0:58:31It has been a privilege to talk to him, I think.
0:58:31 > 0:58:33Having said that, if you'd like to leave us,
0:58:33 > 0:58:35we'd like to just enjoy our food.
0:58:35 > 0:58:38Would that be OK?
0:58:42 > 0:58:46And there will be more from the legendary Mr Floyd on next week's Best Bites.
0:58:46 > 0:58:48We are looking back at some of the great cooking
0:58:48 > 0:58:51from the Saturday Kitchen back catalogue.
0:58:51 > 0:58:53Still to come onto today's Best Bites...
0:58:53 > 0:58:55Bulgaria takes on New Zealand in the omelette challenge
0:58:55 > 0:58:59today as Nick Watt battles against the force that is Silvena Rowe.
0:58:59 > 0:59:00Silvena thinks performance
0:59:00 > 0:59:04and quality will win the battle, but Nick is looking to use pure speed.
0:59:04 > 0:59:07Find out how they both got on a little later on.
0:59:07 > 0:59:11Nick Nairn treats us to a simple but indulgent chocolate dessert.
0:59:11 > 0:59:13He creates chocolate and orange pots and serves them
0:59:13 > 0:59:15with a rich Drambuie cream.
0:59:15 > 0:59:20Olympic athlete Sally Gunnell faced her Food Heaven or Food Hell. Would she get a Food Heaven?
0:59:20 > 0:59:23Chicken thighs with Thai green chicken curry with potatoes,
0:59:23 > 0:59:26pea aubergines and lemon grass infused jasmine rice.
0:59:26 > 0:59:29Would she get the dreaded Food Hell?
0:59:29 > 0:59:31Cabbage with a tender piece of miso cod served with deep-fried
0:59:31 > 0:59:34cabbage and pink peppercorn cabbage.
0:59:34 > 0:59:36Find out what she gets to eat at the end the show.
0:59:36 > 0:59:39Now it's time to welcome back Northern Ireland's Danny Millar.
0:59:39 > 0:59:42After this clip, I think you'd better hide from the butter police.
0:59:42 > 0:59:44- Welcome back, Danny. - Great to be here.
0:59:44 > 0:59:47- Another menu, traditionally Irish.- Absolutely.
0:59:47 > 0:59:49You can't get anything more Irish than smoked salmon.
0:59:49 > 0:59:53- You can, Scotland I suppose. - Well, that's true.
0:59:53 > 0:59:55We're very similar, we're Celts.
0:59:55 > 1:00:01This salmon has been beautifully reared in Glenarm.
1:00:01 > 1:00:05Just off the shore and the beauty about it is that it's had time
1:00:05 > 1:00:09to swim against the current so it's organic, it has had room to breathe.
1:00:09 > 1:00:13It's been fed nothing but organic food and it has been cured
1:00:13 > 1:00:16for two hours in a mixture of salt, sugar and a little bit of whisky.
1:00:16 > 1:00:19It a little bit like gravlax, but not for that long.
1:00:19 > 1:00:23- No, not as far as gravlax. - You still have to cook it then?- Yes.
1:00:23 > 1:00:27- More like smoked haddock.- Right. Are you going to do this with an egg?
1:00:27 > 1:00:30We are indeed. We are going to do a little boiled egg dressing.
1:00:30 > 1:00:33These want five minutes so we'll pop these on straightaway.
1:00:33 > 1:00:37These are little brown eggs. I'm going to pop them in there.
1:00:37 > 1:00:40- Hen's eggs.- This is, you've still got to cook it.
1:00:40 > 1:00:43Yes, as you can see, it's not like, unlike smoked salmon when it will be
1:00:43 > 1:00:47cooked all the way through, you can see here it's more like a seal on it.
1:00:47 > 1:00:50The texture will still be of cooked salmon
1:00:50 > 1:00:52but it will have that smokiness through it.
1:00:52 > 1:00:54Sounds good to me.
1:00:54 > 1:00:56It doesn't need seasoned because it's already been in a cure.
1:00:56 > 1:00:58Into the pan here. A little bit of oil.
1:00:58 > 1:01:01Why is it so special? Where it is produced?
1:01:01 > 1:01:05I know that Strangford Lough produces some amazing seafood
1:01:05 > 1:01:08- because of the current, is that the same thing? - That is the exact same thing.
1:01:08 > 1:01:12We are blessed with having some of the finest waters in the world.
1:01:12 > 1:01:19The strong currents keep all the beds clean and keep it all pure.
1:01:19 > 1:01:23We have mussels, scallops oysters, prawns,
1:01:23 > 1:01:26lobsters, as you know, I'm a bit biased.
1:01:26 > 1:01:31- I think Irish is still the best. - Just so you know, this is in the north part of Ireland.
1:01:31 > 1:01:35- Strangford Lough is just the most beautiful place...- God's country.
1:01:35 > 1:01:38- ..you'll ever see. - It's just an amazing place.
1:01:38 > 1:01:41Is the seafood sweeter because of the fresh water
1:01:41 > 1:01:43and salt water that comes together?
1:01:43 > 1:01:47Yes. It definitely is.
1:01:47 > 1:01:50Compared to the likes of the seafood you may be used to,
1:01:50 > 1:01:55in the Southern Hemisphere, you know, where it is warm water,
1:01:55 > 1:01:58I think cold water shellfish is so much tastier.
1:01:59 > 1:02:01Just going to flip the salmon over.
1:02:01 > 1:02:04Particularly with shellfish, you need that cold water.
1:02:04 > 1:02:07The langoustines and stuff like that around that area of Scotland,
1:02:07 > 1:02:10the West Coast of Scotland, Northern Ireland is so good.
1:02:12 > 1:02:13The salmon is ticking over.
1:02:13 > 1:02:16I'm just going to do my beurre blanc which has got your white wine...
1:02:16 > 1:02:20- and your vinegar.- Shallots, white wine, vinegar, classic French butter sauce.
1:02:20 > 1:02:23- A lot of alcohol in your cooking. - A little bit of white wine.
1:02:23 > 1:02:28- There is a lot of butter in here as well?- We like a bit of...
1:02:28 > 1:02:33- What are you talking about? - He's trying to hold that in.
1:02:33 > 1:02:35I'm going to make potato bread to go with the salmon.
1:02:35 > 1:02:38It's a classic, for me it's classic, potato, salmon and butter.
1:02:38 > 1:02:41It is something you can really get your teeth into.
1:02:41 > 1:02:45This is a great recipe for using up old mashed potatoes.
1:02:45 > 1:02:50- I'll give you your board back. - We have 250g of potato.
1:02:50 > 1:02:5560g plain flour, a very simple recipe.
1:02:55 > 1:02:58- So this is a classic potato cake? - Yes, potato bread.
1:02:58 > 1:03:00Potato farls is what it's called in Ulster.
1:03:00 > 1:03:03And it's part of the Ulster fry.
1:03:03 > 1:03:05You wouldn't like that. That's everything fried in a pan.
1:03:05 > 1:03:08- But it's lovely.- It's like everything fried in a pan
1:03:08 > 1:03:10and served on a dustbin lid.
1:03:10 > 1:03:13Well, a dustbin lid's a bit aggressive!
1:03:13 > 1:03:15- No, but the size of it!- It's big.
1:03:15 > 1:03:18- Well, we're givers in Northern Ireland. We're givers.- Yeah.
1:03:18 > 1:03:21So, a little bit of salt and pepper into our potato mix.
1:03:21 > 1:03:23It is delicious, I have to say.
1:03:23 > 1:03:26As I was saying earlier in the programme,
1:03:26 > 1:03:30I think this would make a great dish for any kind of brunch
1:03:30 > 1:03:33and it goes well with bacon and eggs.
1:03:33 > 1:03:37So if you're thinking, maybe tomorrow... All you boys and girls out there, your mums would love this,
1:03:37 > 1:03:39it's a great one for Mother's Day,
1:03:39 > 1:03:41which leads me nicely on to my own mother -
1:03:41 > 1:03:44can I just say, "Happy Mother's Day, Mum?"
1:03:44 > 1:03:47- Saves you a card, doesn't it? - Yeah, it saves me a trip home!
1:03:47 > 1:03:50I didn't mean that!
1:03:50 > 1:03:53So, it just comes together very easily, as you can see.
1:03:53 > 1:03:56That's what I call... That's an easy bread to make.
1:03:56 > 1:03:59- Right.- I'll give my hands a wee wash.
1:03:59 > 1:04:02Dare I say it? You could actually poach that, it's like gnocchi?
1:04:02 > 1:04:06- It's exactly like gnocchi. Exactly. - Right.
1:04:06 > 1:04:10So we've chopped up the parsley and everything else.
1:04:10 > 1:04:14Yeah, the parsley, capers and a little bit of anchovy.
1:04:14 > 1:04:17- It's kind of like a combination of salsa verde and beurre blanc.- Yeah.
1:04:17 > 1:04:21Now there's two... When they go to your place in Northern Ireland,
1:04:21 > 1:04:25you have got the restaurant and then this pub, which is...
1:04:25 > 1:04:28- They're two very, very different sort of styles.- Yes.
1:04:28 > 1:04:33We have the upstairs restaurant, with linen cloths,
1:04:33 > 1:04:38a bit more fine-dining. Whereas downstairs, a traditional, classical Irish pub,
1:04:38 > 1:04:41- where you get a great pint and a great bit of food.- Sounds good to me.
1:04:41 > 1:04:45So, roll this out to about... What would you say that is?
1:04:47 > 1:04:50- I'd say...- Centimetres or inches?
1:04:50 > 1:04:52- Well, four mil thick.- Yeah.
1:04:52 > 1:04:55A quarter of an inch, or for Lofty, our cameraman,
1:04:55 > 1:04:58sixth and two-eighths, or whatever it is!
1:04:58 > 1:04:59Something like that.
1:04:59 > 1:05:02- And that's as easy as it is. - And a quart.
1:05:02 > 1:05:03- And a quart!- Yeah! Sounds good to me.
1:05:03 > 1:05:05And don't be wasting that, that'll keep.
1:05:05 > 1:05:07The thing about this potato bread is,
1:05:07 > 1:05:12once you have it fried in a dry pan, a little bit of flour...
1:05:12 > 1:05:15And this would have been made...
1:05:15 > 1:05:17This is going back literally hundreds of years, this recipe.
1:05:17 > 1:05:20Yeah. This would be cooked on a flat skillet?
1:05:20 > 1:05:23Yeah. Exactly. Your granny would just hang it over an open fire.
1:05:23 > 1:05:26Would you ever add a little bit of nutmeg or something into the potato cake?
1:05:26 > 1:05:31No. That's controversial! No, no!
1:05:31 > 1:05:35No, no! You're the spice king. I'll just keep it simple.
1:05:35 > 1:05:37A bit of pepper. That's about enough!
1:05:37 > 1:05:39He'll start putting coriander in it, if you let him!
1:05:39 > 1:05:42I'm just going to whisk in the butter. This is a classic beurre blanc.
1:05:42 > 1:05:47You reduce it down, that white wine and the vinegar and the shallots,
1:05:47 > 1:05:51off the heat, and then I'll whisk in the butter
1:05:51 > 1:05:53and you just, literally, just put plenty of butter in.
1:05:53 > 1:05:58- Once that's done, that'll keep in your fridge for two to three days, no problem.- Right.
1:05:58 > 1:06:01- And it freezes really well. - These do?
1:06:01 > 1:06:03- Yeah.- You cook them first? - Once you have them cooked.
1:06:03 > 1:06:07- OK. Before you add the water. - Seal them up now and then leave them in the fridge
1:06:07 > 1:06:09- and fry them in butter. - It's a little bit like pancakes -
1:06:09 > 1:06:13- they freeze really well, don't they? - Exactly.
1:06:13 > 1:06:17This is the beurre blanc. The idea is you don't put it back on the stove
1:06:17 > 1:06:22otherwise it will start to split. It's literally a sauce made out of butter.
1:06:22 > 1:06:24- I'm really selling this!- Yeah!
1:06:24 > 1:06:29The idea is you cook down the richness of the butter and put in capers.
1:06:29 > 1:06:31It's very healthy. Don't let the butter put you off.
1:06:31 > 1:06:35- Today, everything's healthy! - We'll get some greens going with it.
1:06:35 > 1:06:39- So we've got the parsley, capers and anchovy in there.- A little bit of watercress.
1:06:39 > 1:06:42A touch of black pepper.
1:06:42 > 1:06:44No salt. There you go.
1:06:45 > 1:06:48- We're about ready.- They've just got a little bit of colour on them.
1:06:48 > 1:06:51- That's perfect.- OK. So the idea of these is nice and delicate?
1:06:51 > 1:06:53- Exactly.- You don't want them too much?
1:06:53 > 1:06:57Then we're going to finish off with a bit of butter. I know it sounds like butter comes a lot, but...
1:06:57 > 1:07:04I think, especially as we're more northern, you definitely do butter and cream more so than the southern.
1:07:04 > 1:07:06It's a bit more olive oil and juice!
1:07:06 > 1:07:09And coriander shoots!
1:07:09 > 1:07:13- Right, so we're ready when you are to plate up.- OK.
1:07:13 > 1:07:16- You just finish this off with a little bit of butter, I take it? - Yeah.
1:07:16 > 1:07:18- Right.- That's our salmon.
1:07:18 > 1:07:21I just wanted it half-cooked. So...
1:07:21 > 1:07:24I like to serve salmon about medium-rare. It's a bit cured as well.
1:07:24 > 1:07:28Could you do it with mackerel or something like that?
1:07:28 > 1:07:30- The same process? That oiliness of the mackerel?- Yeah.
1:07:30 > 1:07:33Absolutely, or sea trout, that would work.
1:07:33 > 1:07:37It wouldn't be sort of, you know, against the way of the Irish?
1:07:37 > 1:07:42No, no. Mackerel is still a sustainable fish and it's caught locally.
1:07:42 > 1:07:46That's the most important thing, that it's coming from where you are.
1:07:46 > 1:07:48As opposed to being shipped halfway around the world.
1:07:48 > 1:07:51Yeah. Right, we're ready when you are. So, butter at the last minute?
1:07:51 > 1:07:53In that same pan, add a bit of butter.
1:07:53 > 1:07:56These eggs are very delicate.
1:07:56 > 1:08:01- These are soft-boiled because I take it you get a little dressing out of these?- Exactly.
1:08:01 > 1:08:05It's going to go with the butter sauce and egg. A classic dressing.
1:08:05 > 1:08:08Right. So I'll get a spoon ready.
1:08:10 > 1:08:13I'll pop that one on there, cos it is very delicate.
1:08:13 > 1:08:15Ready when you are. Let's go.
1:08:15 > 1:08:17OK.
1:08:17 > 1:08:20Just a wee second one.
1:08:20 > 1:08:23There.
1:08:23 > 1:08:25I'll turn that off for you.
1:08:25 > 1:08:27Potato bread.
1:08:29 > 1:08:33The salmon. You just want to break it open and try and release...
1:08:33 > 1:08:37- the actual segments. - Sounds good to me.
1:08:37 > 1:08:41This is cured as well - that's why it's pink in the centre.
1:08:41 > 1:08:44Yes. A little bit of black pepper.
1:08:46 > 1:08:47And then we get our egg.
1:08:50 > 1:08:52I'll just crack that open...
1:08:53 > 1:08:55..gently, like so.
1:08:55 > 1:08:58Again, a little bit of seasoning.
1:08:59 > 1:09:03And some of our lovely watercress.
1:09:03 > 1:09:08- I know they grow that in Hampshire. Do you have plenty of that in Northern Ireland?- We do!
1:09:08 > 1:09:13And this time of year as well, some fantastic wild garlic to be picked. And then over with our...
1:09:13 > 1:09:17- And the dressing over the top.- Yeah. - It looks delicious.- Don't be shy!
1:09:17 > 1:09:22- You've got to have plenty of sauce. - If people get that for Mother's Day they'll be more than happy.
1:09:22 > 1:09:24- Tell us what this is again. - We have cured Glenarm organic salmon
1:09:24 > 1:09:27with potato bread and an egg and butter sauce.
1:09:27 > 1:09:29There you go.
1:09:33 > 1:09:34..So I can eat it!
1:09:34 > 1:09:36Was that a little "wow" from over there?
1:09:36 > 1:09:39There you go. Have a seat over here, Danny.
1:09:39 > 1:09:41I tell you, this is the best show to be a part of,
1:09:41 > 1:09:45- cos you get to try that. Tell us what you think of that one?- OK.
1:09:45 > 1:09:47Like you say, that salmon is
1:09:47 > 1:09:51- slightly cured, so that's why you can get away with exactly the same as that.- Exactly.
1:09:51 > 1:09:55People are probably going to become mothers so they can eat this dish
1:09:55 > 1:09:58- and get it next year.- Although you've got plenty of butter in there, you've got
1:09:58 > 1:10:03- the sharpness from the little bit of anchovy...- The capers, the reduction of the white wine vinegar.
1:10:03 > 1:10:05It's just going to cut through it.
1:10:05 > 1:10:09- There's no lemon juice in it?- No. Only white wine vinegar.- You can just nod if you want!
1:10:09 > 1:10:12- This is great.- Happy with that? - This is great. Yes.
1:10:16 > 1:10:19And you think I use a lot of butter in my cooking!
1:10:19 > 1:10:21That's a great way to serve salmon, though.
1:10:21 > 1:10:24It's Omelette Challenge time now, and I can reveal that one chef
1:10:24 > 1:10:28chooses not to use butter and the other employs the use of caviar
1:10:28 > 1:10:31in an attempt to creep up the leaderboard, but how did they both do?
1:10:31 > 1:10:35Let's get down to business. All the chefs that come onto the show battle it out against the clock
1:10:35 > 1:10:39and each other to test how fast they can make a three-egg omelette. Nick,
1:10:39 > 1:10:41you've got a time of 29 seconds, quite a respectable time.
1:10:41 > 1:10:44Yeah, it's quite respectable. That's what makes me nervous.
1:10:44 > 1:10:47Can you beat Jun Tanaka there, with 20 seconds, top of the board?
1:10:47 > 1:10:49In a word, no.
1:10:49 > 1:10:52But I don't want to end up in the green zone.
1:10:52 > 1:10:54That time stays. And Silvena?
1:10:54 > 1:10:57Time is not everything. Performance. Performance and quality.
1:10:57 > 1:11:02- That's what we're going for today. - The fastest time is Allegra, up here. Where are you? 40 seconds?
1:11:02 > 1:11:07I'm not doing that bad. It's only Allegra that beat me, but hey, she's bloody good.
1:11:07 > 1:11:10You can choose what you like from the ingredients put in front of you.
1:11:10 > 1:11:13I'll taste them to make sure they're an omelette and not scrambled eggs.
1:11:13 > 1:11:14Put the eggs back in the bowl. Cheat!
1:11:14 > 1:11:19- He's been warming them!- Don't worry. Half of them are hard-boiled.
1:11:19 > 1:11:23Right, it must be a three-egg folded omelette, cooked as fast as you can.
1:11:23 > 1:11:24- What are you doing? - Just correcting my eggs.
1:11:24 > 1:11:27You can use milk, cream, butter, a bit of cheese, if you want.
1:11:27 > 1:11:31A three-egg folded omelette cooked as fast as you can.
1:11:31 > 1:11:34Time starts when I say. It stops as soon as the omelette hits the plate.
1:11:34 > 1:11:37- Are you ready?- Yeah. - LAUGHTER
1:11:37 > 1:11:40Three... Three, two, one, go!
1:11:44 > 1:11:46You've got a whole egg in there!
1:11:48 > 1:11:55Oh, no butter! Could it be his downfall, cos sometimes it sticks?
1:11:55 > 1:11:56Sorry, James, you're in my way.
1:11:56 > 1:11:58It must be a three-egg folded omelette
1:11:58 > 1:12:00and I think this is going to stick.
1:12:00 > 1:12:03- Nick, I think this... - HE LAUGHS
1:12:03 > 1:12:06It's got to be folded. It's got to be a three-egg folded omelette.
1:12:06 > 1:12:09- Oh, no.- Oh, it's stuck!
1:12:09 > 1:12:11Three-egg, and it's got to be cooked in the middle.
1:12:11 > 1:12:13I've got to work next week.
1:12:13 > 1:12:15- That's folded.- There you go.
1:12:17 > 1:12:20- Put it on the plate, on the plate! - GONG CHIMES
1:12:20 > 1:12:23- One finished. - GONG CHIMES
1:12:23 > 1:12:25- Very close.- Excuse me, excuse me. - APPLAUSE
1:12:25 > 1:12:26I'm not finished, please.
1:12:26 > 1:12:29This is the way we do omelette at Baltic, please.
1:12:29 > 1:12:31- Caviar.- And where I come from.
1:12:31 > 1:12:33The finest ossetra,
1:12:33 > 1:12:36in the finest 200-year-old spoon.
1:12:36 > 1:12:40And please be aware, this is absolutely fully farmed, fully sustainable.
1:12:40 > 1:12:44- That's about 75 quid you've just put on there.- Yeah, but it's all for you, darling!
1:12:44 > 1:12:47I know you miss me. I know you miss me.
1:12:47 > 1:12:49Lovely. Right.
1:12:49 > 1:12:50Trying to bribe me.
1:12:50 > 1:12:54- See if it's not going to work. - I brought it back. It was stuck.
1:12:54 > 1:12:56Stuck? Look.
1:12:56 > 1:13:00- Oh, but look at the folding technique.- It's great, yeah(!)
1:13:00 > 1:13:02- Nobody wants to try my one? - Yes, please.
1:13:02 > 1:13:06I forgot Marie was on the show, really.
1:13:06 > 1:13:08- Caviar.- Caviar.
1:13:08 > 1:13:11Can I taste myself?
1:13:11 > 1:13:13You can taste.
1:13:15 > 1:13:17- Silvena first.- Mm!
1:13:17 > 1:13:20- This is good.- How do you think you've done?
1:13:20 > 1:13:22LAUGHTER
1:13:24 > 1:13:26Beautiful!
1:13:26 > 1:13:28Smell.
1:13:28 > 1:13:31- You did it...- When you consider that I took my time...
1:13:31 > 1:13:33- ..in 42 seconds.- With caviar!
1:13:33 > 1:13:36But because you put caviar on it, that's going off the board.
1:13:36 > 1:13:40You're going up to 35 seconds cos I like your style.
1:13:40 > 1:13:42Ah, James, James!
1:13:42 > 1:13:44James, James!
1:13:44 > 1:13:48You're not getting any more off. That's it. That's my interpretation of caviar.
1:13:48 > 1:13:50Yes. Yes, yes, yes.
1:13:50 > 1:13:52Oh, come here, you big boy!
1:13:52 > 1:13:54Come here!
1:13:54 > 1:13:57Somebody come, please, somebody come.
1:13:57 > 1:13:59Have you got an eraser?
1:13:59 > 1:14:01I'm in a spot of bother here. I think I was on 29.
1:14:01 > 1:14:05- I'm afraid...- I think I've gone backwards.
1:14:05 > 1:14:09..you stay where you are. But not a bad time. 39 seconds. It would have gone on the board.
1:14:09 > 1:14:11But you can stay with 29 seconds.
1:14:11 > 1:14:13Put mustard on it next time.
1:14:18 > 1:14:21Who said it doesn't pay to bribe the judge?
1:14:21 > 1:14:23The was one of the only times in Omelette Challenge history
1:14:23 > 1:14:26that anybody ever wanted to eat one of those omelettes.
1:14:26 > 1:14:28Now here's something for all you lot with a sweet tooth,
1:14:28 > 1:14:30all the way from Scotland.
1:14:30 > 1:14:32I hope you've left room for dessert because Nick Nairn's in town,
1:14:32 > 1:14:34and there's chocolate on the menu.
1:14:34 > 1:14:37- Mr Nick Nairn.- All right, mate. - Good to have you on.
1:14:37 > 1:14:39- Congratulations on The Great British Menu. The last one.- Thank you.
1:14:39 > 1:14:43- Quite unexpected.- We shan't mention how you got on on this one,
1:14:43 > 1:14:46- which is broadcast later.- We just finished filming the start of the second series.
1:14:46 > 1:14:50- This dessert...- What is it?- Chocolate pot. It is one of the best endings
1:14:50 > 1:14:53to any meal. It's incredibly simple to make.
1:14:53 > 1:14:55Anybody can make it and it is just so delicious.
1:14:55 > 1:14:58Right, it's very, very simple.
1:14:58 > 1:15:00I just need to heat up some full-fat milk which I'm going to
1:15:00 > 1:15:02bring to the boil quite quickly.
1:15:02 > 1:15:06You need to use full-fat milk cos skimmed-milk separates, splits out.
1:15:06 > 1:15:10And equal quantities. That was 125 mils of milk, 125 mils of double cream.
1:15:10 > 1:15:13Obviously you don't want to let it boil over. And I'm going to infuse
1:15:13 > 1:15:19it with a bit of orange. Now the flavour in this, the chocolate orange,
1:15:19 > 1:15:21this comes from Christmas, for me, as a child.
1:15:21 > 1:15:24Terry's Chocolate Orange, in the stocking at the bottom of your bed.
1:15:24 > 1:15:29- Do you remember that? Yeah?- Yes! - It's just one of these things that's incredibly evocative.
1:15:29 > 1:15:32My dad used to be restaurant manager of their restaurant in York.
1:15:32 > 1:15:38So to get the orange flavour in, what I'm doing is zesting an orange into the milk and the cream.
1:15:38 > 1:15:44And it is the oil from that zest that gives the fruit its citric character.
1:15:44 > 1:15:47Or you can buy posh chocolate...
1:15:47 > 1:15:49Oops! That's nearly away. Well held.
1:15:49 > 1:15:52..like this. This is Valrhona chocolate.
1:15:52 > 1:15:55It's 55% cocoa solid,
1:15:55 > 1:15:58but it's also infused with that orange oil.
1:15:58 > 1:16:00So I'm really reinforcing the orange character.
1:16:00 > 1:16:02Now if you can't get the Valrhona chocolate,
1:16:02 > 1:16:04you could use ordinary dark chocolate.
1:16:04 > 1:16:07- Lindt is very good.- Green And Black's, all that kind of thing.
1:16:07 > 1:16:10- There's lots out there. - Yeah, high cocoa solids,
1:16:10 > 1:16:13and put plenty of orange zest in here, to reinforce that orange flavour.
1:16:13 > 1:16:16I think the secret is... People get often confused.
1:16:16 > 1:16:20- They look at the cocoa solids and think the higher it is, the better it is to use.- No.
1:16:20 > 1:16:22- I disagree with that.- Me, too.
1:16:22 > 1:16:24It's better quality chocolate if you're going to eat it,
1:16:24 > 1:16:26but if it's very specialised...
1:16:26 > 1:16:29I've seen chocolate at 98% which is very bitter,
1:16:29 > 1:16:33which is really a pure chocolate. You'd just bite a little bit, before you threw up!
1:16:33 > 1:16:36- I don't even know what you would use that for.- Is it supposed to be less fattening
1:16:36 > 1:16:39- if it's a higher percentage cocoa? - It is but you couldn't eat it.
1:16:39 > 1:16:42- It would be so bitter. It would just fill your mouth.- It'd be so bitter.
1:16:42 > 1:16:46- Right.- Put the chocolate into a high-speed blender. That's very important. Not a processor.
1:16:46 > 1:16:50A processor doesn't go fast enough to emulsify it. Pour on the cream
1:16:50 > 1:16:52and the milk with the orange zest,
1:16:52 > 1:16:55and let it stand for about 20 seconds or so.
1:16:55 > 1:16:58And when I whizz it, I'm going to take that little bit out of the top,
1:16:58 > 1:17:01that thing comes out, and I need a clean tea towel to go over the top.
1:17:01 > 1:17:03There you go. Using a little blender like that,
1:17:03 > 1:17:05it's a common way of making a ganache, isn't it?
1:17:05 > 1:17:08What you'd make chocolate truffles out of. It's always raw chocolate...
1:17:08 > 1:17:11Essentially, this is a ganache. The only difference is
1:17:11 > 1:17:16that when we actually whizz it, let it run for about 15 seconds,
1:17:16 > 1:17:18so the chocolate's all melted down,
1:17:18 > 1:17:21so that's emulsified. Take an egg,
1:17:21 > 1:17:24and just add the egg in. And the egg
1:17:24 > 1:17:28starts to cook out, OK? And that's what sets the little chocolate pot.
1:17:28 > 1:17:31- Yeah.- Give it another ten or 15 seconds and the job is done.
1:17:31 > 1:17:34Now I want to serve this with a little bit of cream...
1:17:34 > 1:17:37- Do you want me to whip that?- ..just whipped up with a bit of Drambuie.
1:17:37 > 1:17:41There is something quite magical, the mixture of Drambuie,
1:17:41 > 1:17:44oranges and chocolate. It just kind of works.
1:17:44 > 1:17:46I really want to taste that in there.
1:17:46 > 1:17:50This is almost your dessert and your digestif in one.
1:17:50 > 1:17:53I like to do this in these little glass...
1:17:53 > 1:17:56These are actually just tea lights.
1:17:56 > 1:17:58And don't fill it up to the top,
1:17:58 > 1:18:00leave a space to float the Drambuie cream over the top.
1:18:00 > 1:18:03- Nice to do it in tea cups as well, I suppose.- Yeah.
1:18:03 > 1:18:06Or even the little espresso cups, serve them on a saucer.
1:18:06 > 1:18:09One warning I would give you here is,
1:18:09 > 1:18:12the egg will not have been cooked above 82 degrees Centigrade
1:18:12 > 1:18:15to kill any salmonella, so don't serve it to
1:18:15 > 1:18:19kids or pregnant ladies, cos it's not safe.
1:18:19 > 1:18:22So that would then go into the fridge, could you do that?
1:18:22 > 1:18:25You've still got the air bubbles, look at that.
1:18:25 > 1:18:28- Yeah, that lovely texture, with the air through it.- Lovely.
1:18:28 > 1:18:31Right, we're going to take a little bit of that cream
1:18:31 > 1:18:34and pour it... You've whizzed it up perfectly. It's slack,
1:18:34 > 1:18:36so that as you dig into the chocolate,
1:18:36 > 1:18:39the cream just sort of falls down in there and replaces it.
1:18:39 > 1:18:41Make them all, Nick.
1:18:41 > 1:18:45And then what I want to top this with is just a few shavings of chocolate.
1:18:45 > 1:18:48- I love chocolate.- So I've got a bar of chocolate over here, James,
1:18:48 > 1:18:50and all I'm going to do is scrape the...
1:18:50 > 1:18:53Let's see that, cos we can see what to do.
1:18:53 > 1:18:54There we go. Just edge of the knife,
1:18:54 > 1:18:57scrape it along, you get these nice sort of shards of chocolate.
1:18:57 > 1:18:59This is one of the things we teach at the school,
1:18:59 > 1:19:03- which you forgot to ask me about. - Sorry, yeah, the cook school. Go on.
1:19:03 > 1:19:05LAUGHTER
1:19:05 > 1:19:07Doing very well! We're looking for another site,
1:19:07 > 1:19:09that's what we were going to talk about.
1:19:09 > 1:19:11And people love desserts,
1:19:11 > 1:19:14and dishes like this can be made ahead of time,
1:19:14 > 1:19:16really, really simple to do,
1:19:16 > 1:19:18but they have that kind of maximum impact thing
1:19:18 > 1:19:22that when you eat it, it's not just simple to make,
1:19:22 > 1:19:23but it's really, really tasty.
1:19:23 > 1:19:27And this is my little chocolate orange pots,
1:19:27 > 1:19:29and I think these win on all fronts.
1:19:29 > 1:19:33Easy to make, all made in advance,
1:19:33 > 1:19:35- but totally delicious. - They look gorgeous.
1:19:35 > 1:19:37Easy as that.
1:19:43 > 1:19:46As you said, little chocolate pots. You can take those,
1:19:46 > 1:19:47this is mine.
1:19:47 > 1:19:48LAUGHTER
1:19:48 > 1:19:50You've already had two!
1:19:50 > 1:19:52Well done, Nick.
1:19:52 > 1:19:54Bring them all.
1:19:54 > 1:19:56- Lovely.- Enjoy that there.
1:19:56 > 1:19:59The colour is lovely, very appetising.
1:19:59 > 1:20:00Sorry, Daniel... Yeah.
1:20:00 > 1:20:02THEY LAUGH
1:20:04 > 1:20:07- What do you reckon? - Gorgeous chocolate orange.
1:20:07 > 1:20:09Fabulous. And so light.
1:20:09 > 1:20:11Hey, guys, where's mine?
1:20:11 > 1:20:13Aww, Daniel!
1:20:13 > 1:20:14It's all about the texture,
1:20:14 > 1:20:18and it should have that melting, almost the texture of a creme brulee.
1:20:18 > 1:20:21But it's the kind of thing... It's great that you do it in the school,
1:20:21 > 1:20:24because it's so simple, people could do this at home.
1:20:24 > 1:20:27- You could make it with children. - Of course, yeah.
1:20:27 > 1:20:30- Just watch the egg in there, though.- Yeah, of course.
1:20:30 > 1:20:33For young children, but your daughter's seven, so fine for her.
1:20:33 > 1:20:36Instead of the Drambuie, just a little bit of orange juice.
1:20:36 > 1:20:38Yeah, or Grand Marnier or something like that.
1:20:38 > 1:20:40- For kids, mate.- Oh, for kids.
1:20:40 > 1:20:41LAUGHTER
1:20:41 > 1:20:44Orange juice. Stick with orange juice.
1:20:44 > 1:20:47- She's seven!- Start them young. - Daniel, worth the wait?
1:20:47 > 1:20:49Fabulous. No, I really like it.
1:20:49 > 1:20:52It's refreshing, it's got fabulous flavour. I love Drambuie.
1:20:52 > 1:20:55And Angela and Michelle are fighting between the two of them!
1:21:00 > 1:21:03They're really easy to make, and delicious, too.
1:21:03 > 1:21:05When Olympic athlete Sally Gunnell came into the studio,
1:21:05 > 1:21:07she was in need of sustenance,
1:21:07 > 1:21:10as it was the day before she was running the London marathon.
1:21:10 > 1:21:13A Thai green chicken curry would have been perfect,
1:21:13 > 1:21:16but there was also every chance she might be forced to eat Food Hell -
1:21:16 > 1:21:19the dreaded cabbage. So which one did she get? Let's find out.
1:21:19 > 1:21:21Sally, your version of Food Heaven
1:21:21 > 1:21:25- would be these.- That looks lovely. Nice.- Yeah. Nice chicken thighs
1:21:25 > 1:21:29which I could be turning into a Thai green chicken curry.
1:21:29 > 1:21:31What are those little round green things?
1:21:31 > 1:21:34- They're pea aubergines, which could be going in it.- Never seen them.
1:21:34 > 1:21:37- Never seen those?- No. - Alternatively...
1:21:37 > 1:21:39- Ugh! Cabbage everywhere! - Your Food Hell.
1:21:39 > 1:21:41Cabbage overload, we've got here.
1:21:41 > 1:21:43Look at these.
1:21:43 > 1:21:45- We like the cabbage thing, don't we, James?- Yeah!
1:21:45 > 1:21:47Fantastic, love it.
1:21:47 > 1:21:50Savoy cabbage there, which I could be serving with a nice piece of cod
1:21:50 > 1:21:53which is marinated in miso,
1:21:53 > 1:21:55which is lovely. Like soya bean curd.
1:21:55 > 1:21:57How do you think the viewers have done?
1:21:57 > 1:22:01I hope they support me cos they know I'm running tomorrow
1:22:01 > 1:22:03and this obviously a little bit more healthy...
1:22:03 > 1:22:06- Ah, because they've been watching. - It could add turbo power, no?
1:22:06 > 1:22:09- 60% of the people voted this! - Thank you.
1:22:09 > 1:22:11- Get rid of that, boys.- Excellent.
1:22:11 > 1:22:13Lose the cabbage. They've picked this chicken.
1:22:13 > 1:22:15So I'm going to get this straight on.
1:22:15 > 1:22:17Take a little bit of oil, please...
1:22:17 > 1:22:20- I've got to work here, do I? - You do have to cook your own lunch.
1:22:20 > 1:22:21Stick a bit of oil in there.
1:22:21 > 1:22:24- Now...that's enough! Probably a little bit too much.- Oh, well.
1:22:24 > 1:22:26Too much, too much.
1:22:26 > 1:22:28Not too much oil, then we've got to take it out afterwards.
1:22:28 > 1:22:32Guys - in fact, Mr Rankin in particular, if you can peel those.
1:22:32 > 1:22:35- No bother!- That's what you call getting your own back.
1:22:35 > 1:22:38- I don't mind peeling spuds. - Take those off, there.
1:22:38 > 1:22:41I have to agree with Sally - I prefer the chicken thighs.
1:22:41 > 1:22:44- It's just about my favourite part of the chicken.- They are superb.
1:22:44 > 1:22:47- And often one of the cheapest things in the supermarket.- Yeah.
1:22:47 > 1:22:52People don't realise that, do they? Always use breast of chicken.
1:22:52 > 1:22:53James, can I get a different peeler?
1:22:53 > 1:22:56- I don't like this. - Yeah, you can use a knife.
1:22:56 > 1:22:59- The secret is with this, Sally, is to just leave it.- Don't turn it.
1:22:59 > 1:23:01I remember him saying.
1:23:01 > 1:23:03So you want it just to brown slightly, if you want.
1:23:03 > 1:23:05You don't have to.
1:23:05 > 1:23:09But I'm going to use the tongs to brown it on both sides.
1:23:10 > 1:23:12Just nice and quick.
1:23:12 > 1:23:14Don't need to add too much colour,
1:23:14 > 1:23:17but just on both sides. These are bone-out thighs,
1:23:17 > 1:23:20but you can buy them with the bone in, it's either-or.
1:23:20 > 1:23:22And I'm going to take these out now.
1:23:22 > 1:23:24Turn the heat down a touch. That one.
1:23:24 > 1:23:26There you go.
1:23:26 > 1:23:28- Down?- Yeah.- That's all right.
1:23:28 > 1:23:30- Off.- That's off now.
1:23:30 > 1:23:32- Is that all right?- Yeah.
1:23:32 > 1:23:35And then add some of this Thai green curry paste.
1:23:35 > 1:23:38Now, this is the real secret with this, I suppose.
1:23:38 > 1:23:41- Add some of this Thai green curry paste.- And just buy it like that?
1:23:41 > 1:23:45You can buy it like that - you know those Oriental supermarkets?
1:23:45 > 1:23:47- Yeah.- They generally sell the best stuff.
1:23:47 > 1:23:49A lot of the Thai green pastes - don't know how you find it,
1:23:49 > 1:23:52- but they're quite liquid, aren't they?- Yeah... I mean,
1:23:52 > 1:23:56I would say if you're a keen cook, try to make it from scratch,
1:23:56 > 1:23:58because the difference is pretty enormous.
1:23:58 > 1:24:01Yeah. But then you need all the ingredients to go with it.
1:24:01 > 1:24:04Yeah, you need to have the time and be the keen cook and shopper.
1:24:04 > 1:24:08But every now and then you should make a Thai green curry from scratch
1:24:08 > 1:24:11- if you... If you like that sort of thing.- That chopping...
1:24:11 > 1:24:14That chopping is amazing.
1:24:14 > 1:24:16- There you go.- Just like that.
1:24:16 > 1:24:19Throw that in as well. Now you can start to stir it.
1:24:19 > 1:24:22We need to cook out the paste just a touch, all right?
1:24:22 > 1:24:26And then we throw in the coconut milk.
1:24:26 > 1:24:28- All that in.- Yummy, I like that bit.
1:24:28 > 1:24:31Then we throw in this stuff.
1:24:31 > 1:24:35- Not the most appetising smell... - Ugh! That's disgusting.
1:24:35 > 1:24:39This is fish sauce, Oriental fish sauce.
1:24:39 > 1:24:41- That can go in.- Tasted a bit fishy.
1:24:41 > 1:24:45And then we throw in the chicken with that.
1:24:45 > 1:24:47Now, what I absolutely love in here...
1:24:47 > 1:24:51- You keep those whole, you don't cut them up?- Don't cut them up,
1:24:51 > 1:24:54- because then you've got two pieces per portion, really.- Yeah.
1:24:54 > 1:24:57Otherwise you're all hunting for the lumps. Then the potatoes.
1:24:57 > 1:24:59I love Thai green curry with potatoes in.
1:24:59 > 1:25:01It soaks in a lot of the sauce as well.
1:25:01 > 1:25:04- I've never put potatoes in. - I've never heard of that, James.
1:25:04 > 1:25:07No? It soaks in the sauce. It's delicious.
1:25:07 > 1:25:09Very Irish. Irish Thai green curry paste.
1:25:09 > 1:25:11And then these pea aubergines.
1:25:11 > 1:25:15They're rock hard like this, harder than peas, but when they cook...
1:25:15 > 1:25:18- You can't eat them raw?- No. ..they go lovely and soft.
1:25:18 > 1:25:21You could eat them raw if you wanted to, but they're quite bitter.
1:25:21 > 1:25:25And that, too, you'll get from Oriental supermarkets.
1:25:25 > 1:25:29Now the idea is, lid on, gently cook that for about 45 minutes.
1:25:29 > 1:25:32- I'll leave you to take that home, if you want.- Thank you.
1:25:32 > 1:25:34In a suitcase.
1:25:34 > 1:25:37And then I'll finish off this curry.
1:25:37 > 1:25:39We've got some rice to go with this.
1:25:39 > 1:25:42- That smells great.- Very simple to make, this rice.
1:25:42 > 1:25:46Start off with some lovely jasmine rice which we've got in here.
1:25:46 > 1:25:49- Throw that in. - No water in there at all?
1:25:49 > 1:25:51Yes, it's double the quantity of water to rice.
1:25:51 > 1:25:54- Don't wash the rice for this one. - Ah!- There you go.
1:25:54 > 1:25:58So you throw the water in. Then what I do to infuse it,
1:25:58 > 1:26:02- take some lemongrass.- Love that. - Which I absolutely adore.- Yeah.
1:26:02 > 1:26:04You need to is just batter it out a bit...
1:26:06 > 1:26:08- Smell that. Better than that fish sauce.- Yeah, that's good.
1:26:08 > 1:26:11Throw it in there, and use it to stir the rice.
1:26:11 > 1:26:13Lid on, 12 minutes brought to the boil.
1:26:13 > 1:26:15Switch it off and let it sit there.
1:26:15 > 1:26:18Now finish off our little curry we've got here.
1:26:18 > 1:26:20How do you work this?
1:26:20 > 1:26:21- I'm scared of this.- I've no idea.
1:26:21 > 1:26:25- I've no idea. We're going to throw in some coriander.- Lovely.
1:26:25 > 1:26:28Lime. Now, you could of course...
1:26:28 > 1:26:30- That's all right.- That's enough?
1:26:30 > 1:26:33You could of course put some palm sugar in here as well,
1:26:33 > 1:26:34which is another great ingredient.
1:26:34 > 1:26:37A plate in the back there, grab that for me.
1:26:37 > 1:26:40Grab some palm sugar and throw that in.
1:26:40 > 1:26:43If you go hunting for Oriental stuff...
1:26:43 > 1:26:46Now, you see this, this is this nice sticky rice,
1:26:46 > 1:26:49which is what we want. Where's a plate? There we go.
1:26:49 > 1:26:51So much coriander in there. I never...
1:26:51 > 1:26:53Yeah, I think the secret with coriander, as well...
1:26:53 > 1:26:57- Don't add it at the last minute, you need to cook it out a bit.- OK.
1:26:57 > 1:27:00The flavour gets better if you cook it out a touch more.
1:27:00 > 1:27:03- And then we've got... - Thought I'd use that one there.
1:27:03 > 1:27:06..a lovely Thai curry, which is here.
1:27:06 > 1:27:07It smells absolutely wonderful.
1:27:07 > 1:27:09It's got the pea aubergines,
1:27:09 > 1:27:12it's got the coriander in there.
1:27:12 > 1:27:14And the potatoes!
1:27:14 > 1:27:17I actually love the potatoes. These boys were taking the mick,
1:27:17 > 1:27:20- but I think the potatoes in this... - Yeah, I want to try that.
1:27:20 > 1:27:23- Smells great.- It does.
1:27:23 > 1:27:26- And there's loads of carbs in there for tomorrow.- I know!
1:27:26 > 1:27:27There you go. Dive into that.
1:27:27 > 1:27:30- Oh, oh, oh!- Knife and fork there.
1:27:30 > 1:27:33So has Olly done a wine for this?
1:27:33 > 1:27:36- Yeah, he has, I'm going to get it in a minute.- Bring it over here.
1:27:36 > 1:27:39- Calm down!- I'm in, I'm in. - Tell us what you think.
1:27:39 > 1:27:42Well, smell-wise... Oh! Hang on. It doesn't want me.
1:27:44 > 1:27:47- Good?- Ohh. Very nice.
1:27:47 > 1:27:50- The lemongrass...- You like that?- Mmm.
1:27:54 > 1:27:57Thanks for helping with the cooking, Sally,
1:27:57 > 1:28:00but remember, leave the meat alone in the pan or it won't brown.
1:28:00 > 1:28:03In future, resist the urge to fiddle.
1:28:03 > 1:28:06That's all we've got time for on today's Best Bites.
1:28:06 > 1:28:09I hope you enjoyed looking back at some of the dishes on today's show,
1:28:09 > 1:28:10and if you'd like to cook any of them
1:28:10 > 1:28:13you can find all the studio recipes on our website -
1:28:13 > 1:28:16bbc.co.uk/recipes
1:28:16 > 1:28:19There are plenty of fantastic types of food for you to choose from,
1:28:19 > 1:28:22so have a great week and I'll see you soon. Bye for now.