Episode 123 Saturday Kitchen Best Bites

Good morning. Settle back for some top-class cooking. This is Saturday Kitchen Best Bites.

Welcome to the show. Don't go anywhere for the next 90 minutes

or you'll miss some of the best food on telly.

If you like the idea of great chefs feeding hungry celebrities,

you're in the right place.

The amazing Atul Kochhar brings some Indian spice into the kitchen.

He marinades a rack of lamb with papaya, cream

and a host of spices and serves it with a mango salad

and a zingy mint chutney.

Irish salmon is definitely on the menu, thanks to

the brilliant Danny Miller.

Danny brings us some cured organic salmon

from Glenarm in Northern Ireland and he serves it with potato bread,

watercress and a delicious butter sauce.

Pudding is provided by one of Scotland's finest chefs, Nick Nairn.

He makes luxurious orange chocolate pots

and serves them with a quick-to-make Drambuie cream,

and it really was delicious.

And Olympic champion Sally Gunnell faced her Food Heaven or Food Hell.

Would she get her Food Heaven,

chicken thighs with my Thai green chicken curry,

with potatoes, pea aubergines and a lemon-grass infused jasmine rice?

Or would she get her dreaded Food Hell, cabbage,

with a succulent piece of miso cod

served with deep-fried cabbage and pink peppercorn cabbage,

just to make sure we've got enough cabbage in there?

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

But first up, it's time for the amazing Marcus Wareing

to get all Spanish, and I have to apologise for the amount of red

heart-shaped balloons in this clip. It was Valentine's Day.

-What are you cooking, then?

-Well, today we're going to do monkfish

-with some chorizo sausage and we're doing sort of a minestrone...

-Right.

-..type of vegetable broth with your onions.

-Picking out the onions.

-If you want to chop the onion...

-Yeah. We've got a lot of dicing

-in this, haven't we, really?

-And some of those.

-OK.

Just inside it, we've got some split yellow peas,

which will help make it a little bit broth-like. It's very rustic.

-It's the monkfish that you're going to do at the moment.

-Yes.

-Tell us about this.

-This is how it comes.

This is how we get it in the restaurant.

The head always comes off the fish

because the head represents about two-thirds...

-It's about 60% waste on a monkfish.

-It is.

-It's often called anglerfish.

-Yeah.

-They used to eat it a lot

-in the '70s, in scampi.

-Oh, really?

Awful. Ruined it, I think, in scampi. Great piece of fish.

I think it was the look of it that put a lot of people off,

-the big head and the old...

-People didn't quite know what it was.

I've just nicked off the skin

and then just pulled it back. Pull straight off the tail...

-like so.

-Right.

-So, you've got the onions in.

I'll put the cooking sausage in as well.

-That's it.

-The great thing about monkfish is there's one bone.

-It's very easy to do yourself.

-Very simple. Beautiful, round fish. Just take off one fillet.

Your fishmonger can do this.

It's very easy to do. Straight underneath. Skin it.

Take off the bone.

-It's a good fish. Very versatile.

-The French use it a lot, don't they?

-Yeah, I love it. Very meaty.

-Being the French, they eat everything,

-the head and everything.

-Maybe not. Maybe not.

The nice thing about it is, there's not a lot of waste.

The delicacy as well with monkfish is the liver.

I had this dish, I think it's "ankimo",

which is like a Japanese sushi.

They actually take the liver, the raw liver, and serve that.

-It's a delicacy over there.

-Really?

-Treat it like foie gras.

I had that recently, which was really, really nice.

The thing I always find about monkfish

and what I like about it in this dish is it can also be quite watery.

When it cooks, it has a tendency to bleed.

I love cutting it into scallops like this.

What we're going to do is, James, we're going to season it

with paprika and salt

-and we're going to mix 50-50.

-Now, you use this idea quite a bit

-in your restaurant, don't you, really?

-We do.

We have our...scallops.

We use curry powder and salt, 50-50.

Almost exactly the same as what we've done here, really.

Just a beautiful, nice seasoning. It just adds a nice little flavour.

-You've got your paprika.

-This is the smoked paprika that you can get.

-Yeah.

-Delicious Spanish stuff.

-Slightly sweet as well.

-Yeah.

-They have sweet and they have a hot, smoked paprika.

-That's right.

Basically, you've got the onions there, James.

-That's right.

-Yeah, with the sausage. I've got my...

There's a lot of chopping in this. I know that for a fact!

Bouquet garni. I've got one clove of garlic

and some sun-dried tomatoes straight into there.

Just going to very lightly sweat those down.

You can tell he's got about 20 chefs doing this around him, you know what I mean?

A little bit of tomato puree.

But congratulations, because you kept your second Michelin star

-again this year.

-Yeah, which was great.

Last time you were on the show, you were kind of like...

-It was the day I took over.

-The day you took over. The very first day. Exciting times.

Yeah, it was a big day for me, last time I was here.

It's been about three or four months now and...

What's it like, running your own restaurant?

-Being the boss, I suppose.

-Truthfully, it's always been

my dream and it was a big day for me doing that and I actually love it.

It's another massive challenge for me, taking on the business,

running it in one of London's finest five-star hotels.

I just think it's one of the best things I ever did.

-But it's going very, very well.

-Yeah. Very good.

But you've got to keep your attention to detail on everything.

Now, there's other things. There's a whole operation side

that you have to think about. Salaries, tax, VAT, the usual.

-But it's great.

-CV checking.

And the rubbish as well. Haven't you changed it in your kitchen?

-You've got clear rubbish bags.

-It's funny. When it's your own business,

you look at things a little bit differently.

Even going as far as putting clear, see-through bin liners into the bins.

You know, it's a tough time now. It's a great awareness for the staff.

It's very easy just to have your produce and just throw it away.

For me, it's just to be aware.

"Look, guys, everything counts."

-So, all those vegetables in there, James.

-I'm still chopping.

-You're still chopping? Good.

-Carrots, leeks.

-That's it.

Just a little bit of the paprika and salt seasoning.

-I'm even doing the mushrooms.

-Just do a few mushrooms, James.

Keep going. Last time... Yeah.

-Those of you at home, just bung it all in any old how.

-That's it.

The peas, we soak them overnight, put them into a pan, boil them up

with a little bit of water, boil them for about 20 minutes

-until they're almost soft.

-Now, these are the yellow split peas.

That's right. Just throw those in there.

It's a superb winter dish, isn't it? It's nice and...

Yeah, I think the combination of the sausage and the monkfish

is a classic combination, really. Monkfish is one of those things

that people... Like you said, it used to be used for scampi.

-It's become really trendy now.

-It is.

We use it in the restaurant and this is quite...

It's almost a hotpot type of thing.

It's very Spanish. Make a big pot of it,

put it on the table and just sit back and enjoy.

I mentioned the cookery books as well.

Is there another one in the pipeline? There's got to be.

Just finishing one now. I've called it Nutmeg & Custard.

It's to do with the custard tart for the Queen.

-You can't get away from this dish.

-I know.

It's been on the menu now for two-and-a-half years

and still... Customers came to the restaurant yesterday

and still asked for custard tart. It's really quite strange.

Anyway, we're going to cook the monkfish. This doesn't take

-very long to cook at all.

-No. Just a bit of olive oil.

-The mushrooms are in the pan.

-I'll turn that pan up.

James, if you can just put some chicken stock, cover that.

-Chicken stock there.

-Chicken stock.

-And cook like this for how long?

-About 45 minutes.

Nice simmer away and you'll end up with that.

With this that we've got in here,

that lovely sort of sausage combination as well.

-There you go.

-OK.

-And then you want some parsley chopped for this.

-That would be great. A little bit of parsley.

-Yep.

A bit of coriander in here or just parsley?

Parsley is going to go in at the end.

You can just chop that up and put that in now, James.

The fish is in. A knob of butter.

-Straight back to a busy service as well today?

-Yes.

-Hundreds of tables of two?

-As soon as I finish here...

Straight back to the restaurant. We're full for lunch.

Normally, I never open for Saturday lunch, but today I am.

-You can tell he's the boss.

-The demand, James...

-Yeah, yeah.

-Just saw pound signs rolling in...

-You're right, actually.

You got me there.

Right. So, we've got our parsley lightly chopped.

-Straight in there.

-That goes in.

The other nice thing about this, you could just eat this if you wanted,

if you didn't want to do the fish. Nice soup with chicken.

All the chopping I've done, I'm going to taste this, don't worry.

The monkfish, literally, you just sprinkle the salt

-and the paprika over that.

-That's right.

Like you said, you mix equal quantities of salt

-and paprika powder.

-Equal, yeah. This one is just 50-50 of paprika.

But I think with the paprika being so...

sweet and the smokiness of it, it's not very hot, it's quite mild.

I think people would enjoy this dish.

-It goes well with most white fish as well.

-Yeah, it does.

We're just giving that a few minutes.

-More or less done.

-Yep.

-The bowl's there ready.

The sausages are ready. Put it together.

-You see how much oil's come out.

-A huge amount of oil.

All I did was just put them in hot oil, turn the gas off

and just leave them to sit and then turn them over.

Pop that in there. I'll get a spoon for our broth.

OK. I'm just going to put the monkfish in the centre of the plate.

-Do you want to season that?

-It's already done.

-Ready to go.

-Monkfish piled up.

-A few of the sausages.

-This is a great combination.

-Fantastic.

-It smells good.

-Smoked sausage as well.

This is a dish that I did in the last book, which was monkfish.

-No, not monkfish, sorry. Sole.

-Right.

-I just adapted it

cos we're using the monkfish at the moment at the restaurant.

It just goes so well.

Just take the soup, the stew, straight over the top.

If you can just grab some of that coriander cress, James,

sprinkle a little bit on top.

-I'll leave that with you to do the cheffy drizzle.

-Cheffy bit.

-Coriander cress. This is the new sort of trendy leaf.

-It's nice.

-They're lovely. They're really good.

-Remind us what that is again.

-OK.

We've got pan-fried monkfish, chorizo sausage,

a little minestrone soup with paprika and coriander.

Cooked by a two-star Michelin chef on Valentine's Day. What more do you want?

What more do you want indeed? It smells delicious. Right.

Over here, Marcus. There you go. Have a seat. Dive into that.

-Tell us what you think. I know you loved the lamb.

-Yes.

Tell us what you think of this.

Oh, my goodness. OK. You're not getting any.

LAUGHTER

Get that cress out of your teeth before you meet your hubby.

But it is a great combination. Classic combination.

If people can't find monkfish, any other fish, if you're trying to do that today?

I think sole, sea bass, anything.

I think all white fish go with it quite well.

I'd just go with a nice white fish. Turbot would be delicious as well.

-Quite meaty.

-Nice.

-What do you think of that, then, Gareth?

-Mmm.

Gareth is just happy to be eating and getting fed.

And that's the perfect warming hotpot for your Sunday lunch.

Coming up, I'll be turning some Armagnac prunes

I found on my travels in France into a delicious pork lunch

for Ben Fogle, after a young-looking Rick Stein

takes an early morning walk to some rock pools near his house.

I like getting up really early in the morning, before the air

is filled with those tiny taps of people hammering in windbreaks.

I usually walk down to the beach,

but I don't like a walk without a purpose

and the purpose for me is picking fresh things off the rocks

and wild herbs and vegetables

and thinking about new ideas for dishes.

I'm a real old sort of collector of things for cooking.

I've got some limpets, which I bet nobody knew you could eat.

I've got some little beach mussels, I've got some sea spinach

and some samphire. I'm going to make a little sort of appetiser dish

and the main thing in it is going to be this samphire, which is...

well, as Shakespeare said in King Lear,

the gatherers of which followed a dreadful trade

because they had to hang from little ropes like spiders

on the side of cliffs. I just went and picked some off the rocks.

I don't know where the hell Shakespeare found his samphire

to write such a thing. Not a problem for us.

I'm going to add one or two other ingredients,

like some beach mussels, tiny little mussels.

A lot of labour for us, but they're so small and sweet.

And also, some sea spinach, which I just put in the bottom of the dish

under the limpets to make a perfect little idea of a beach.

When you taste it, you'll be reminded of the flavours

and think of those lovely rocky beaches in Cornwall.

Now, this is a dish which I truly love.

It comes from Goa in India and is called

cockles, mussels and clams masala. We start with the clams at this end.

They're called carpet shells in English

because they do have these sort of carpet-like patterns on them.

And here we've got some nice, big, fat cockles, local cockles.

Mussels, local.

And these soft-shell clams from the bays are local as well.

They're called, locally, hens.

But I've noted now that in fact all the way round the British Isles,

they're called mud hens. Very fresh, smell of the sea, spitting at me.

They're still very much alive.

Now, with that, I'm going to make this fantastic masala

and I've actually bought this in India, this little baby here,

which is actually a stone grinder

and works by just grinding the spice that I'm going to put there

between two stones. But it's just such a wonderful machine.

It's more like a sort of Royal Enfield or an old Roberts radio

or something like that. Reliable, '60s stuff,

none of this computerised switches or anything like that.

First of all, some red onions for colour

as well as the flavour of onions.

Don't worry about the fact that one of the wheels isn't going.

It doesn't work perfectly. But indeed, it does a wonderful job.

There we go. There we go. Now the ginger.

In goes the ginger. Look at those wheels going round and round.

Right.

Don't clog up on me now.

Now, this tamarind pulp.

Now, why would that have happened, eh?

I promise you, this turns out impeccable masalas,

maybe just a little bit on the domestic market in India,

but I wanted a bigger one,

but I couldn't get it on the plane, you see.

So, the turmeric.

The vinegar.

Some cumin powder.

You can use seeds, of course, but I didn't have any at the time.

Coriander.

Going like a Trojan.

The cloves.

Now, this may cause a little bit of an upset.

The chillies complete with seed. Look at it going!

Now, this definitely will, the garlic.

Oh, my gosh.

Oh, well, look, that's going to be all right.

About 20 minutes or so.

Well, the trusty machine for the last 20 minutes has been working hard

to reduce this to a pulp. A smooth pulp I don't really need.

There are a few lumps in it here and there. Just how I like it.

I like a bit of texture.

Now, the final touch - some coconut milk,

which is found in really all the dishes of Goa

and is very, very distinctive.

That and, incidentally, vinegar, which you don't really find

in much other Indian cookery.

So, in goes the coconut milk.

That lovely deep-red colour coming out again.

I always used to think these masalas had tomato in them

cos they're so sort of red, but it's just the chilli

and the red onions in there.

Now, that's fine. Now to cook the mussels, clams and cockles.

First of all, some vegetable oil, which we'll let get really quite hot.

Now the masala with the coconut milk

and a couple of very generous spoonfuls of masala there.

Get that really, really hot until it starts to,

as we say in the catering trade, split.

That just means it all goes into sort of globules.

Just leave that for a second.

In go the shellfish,

and a jolly good shake to get them cooking really well.

And a lid on now, cos we're not actually frying the shellfish here,

we are cooking them in their own juice,

so they'll steam, in fact.

That will take a couple of minutes or so.

While they're cooking through, I'm just going to chop up

a bit of coriander, which is an essential part of this dish.

Not finely, because I want to see all of the leaves still

quite distinctive in the finished dish.

So, now let's have a look at these.

Yup, they're all cooked. You can see all the shells have now opened.

So, in goes the coriander.

Just check how much juice came out of these shellfish. Not quite enough.

So, just add a little bit of water here to make the sauce up.

Shake that around, and that is now ready for serving up.

Nothing could be simpler. Just pour everything on the plate.

A few judicious wipes and a bit of rearrangement.

Do you know, I think I might just try that myself

and eat it out of the shell.

I mean, that's like the first time I tasted this dish 6,000 miles away

three years ago. Delicious.

I'll take it with me.

Now, the Camel River is famous for salmon fishing.

Charlie Bettinson is known locally as the Fisher King,

so very good is he at catching salmon.

He reminds me of a heron watching for every tiny movement in the water.

But the unfortunate thing about salmon fishing is that

small boys and small dogs, while very keen to GO fishing,

soon find the eternal waiting for a bite extremely tedious.

-You're bored and hungry?

-Yes.

Well, what are you going to do about it?

-We're here for another... at least two hours.

-What?!

Charlie doggedly fishes on while the dull grip of boredom

descends on Chalky and my son Charles.

Dad, two hours is a long time.

It's 120 minutes.

-Right.

-That is a long time.

A minute is 60 seconds

and 60 seconds...

We've got one.

Good fish too.

12... Oh, he's gone.

Came off. About 12 pounds, he was.

We're all sitting around here, actually standing, all getting a bit bored now.

Charles, my youngest son, is being a right pain because he wants to

go home, he's hungry, he's been here for about two hours.

We nearly caught a fish,

but Charlie's just standing there, getting on with it.

He's showing no signs of flagging, he's not bored,

he's just fishing, his movements are perfect,

they're so gentle and precise

and we're just like leaden-footed, heavy-footed.

When you see the amount of work that goes into it, the concentration,

and when somebody like him brings a salmon into the restaurant,

it's like a treasure.

There's one chap called Ed the Bass who comes in with bass

and he's a sea fisherman, he knows everywhere where the bass are caught

and he comes in and it's wrapped in a cloth and he unwraps it

and he doesn't really want you to have it, you know,

because it's like his treasure.

When you see somebody like Charlie who's been here for two hours,

just fishing, fishing, fishing and never losing confidence,

never getting bored.

I mean, quietly, I wouldn't mind going home and having a cup of tea,

but he's going to be there until he catches a fish.

Charlie fished on all that day and into the evening,

but Charles and Chalky drove us all demented and, finally, we left.

Unfortunately, Charlie didn't catch a fish.

Some days there just ain't no fish.

But here is what a perfect Camel salmon

straight out of the river looks like

and this is the way I know of cooking it best - salmon with sorrel sauce.

So, now I'm going to cut the fish into slices, or escallops,

as we call them.

Now, the point here is not to make the slices too thick

because I want to cook them very, very quickly

and by the time I'm satisfied that the outside is cooked,

the inside should be still... well, not exactly raw,

but certainly quite pink.

And finally, the last slice. Sorry I can't keep looking up.

I'm petrified about cutting my fingers off. But there you go.

That's it. The five slices. And now over to the sauce.

First of all, some superlative fish stock.

This is made with boiled-up Dover sole bones and turbot bones.

Only the best bones will do for this one. Now the vermouth.

This is Noilly Prat, the best one for it.

It's supposed to be dry, but it's not that dry.

Has a mixture of white wine and herbs

and a bit of bitter back taste, which is marvellous in this dish.

So, that's bubbling away nicely.

In fact, this is such a simple sauce,

the only things we're going to put in apart from the Noilly Prat

and the fish stock are a bit of cream and just some sliced onions.

And now in go the onions.

And just leave those to cook off a little bit.

So, perhaps a little bit of cream now.

We don't want to put too much in at this stage

because it will boil over otherwise. But just to get in some now

just starts the whole richening process up.

So leave that on to cook for about 20 minutes or so

with some more cream, some butter and the sorrel.

These secret of all these cream sauces

is to reduce the volume of liquid right down to a concentrated essence.

Then pass it through a sieve into another pan,

chop up the sorrel finely, after first having taken off the stalks.

That's enough.

Back to the sauce.

And in with some of this wonderful sorrel.

It's very nice, got a really nice, herby smell about it.

And now the richening agents, I like to call them.

Plenty cream - this really is a rich sauce.

And a couple of good scoops of butter.

And a whisk.

Whisk that butter in, or as the French call it, monter au beurre,

which is very grand.

It's going in fast cos it's nice and soft, and that's it.

We'll just take that out and keep it in a warm place

while we cook the salmon.

First, we get this large, black pan,

pour a thin film of oil over it,

swirl it around a bit, cover the bottom.

This pan's really hot now, smoking hot,

and you would be amazed how quickly these cook for.

Literally far less time than it takes to cook an egg.

That is enough for that side,

a little bit of salt

and straight over.

Not super-quick.

You've got overcooked salmon, and that's not what you want for this one.

That is fine, they are ready to be served up straightaway.

They are still cooking even though they are off the heat now.

I have to get them out of the pan to stop them cooking any more.

Once they have left the pan, they will be perfectly

OK in that direction.

Not over the top, but just round,

I will put this delicious sorrel sauce.

Just as a final, tiny little touch,

a little bit of fresh sorrel just draped over it.

It is a classic Northern European fish dish.

It is a bit like raie au beurre noir, skate with black butter.

There are one or two dishes

just perfect every time,

it is like Coco Chanel's little black dress -

something like that.

Like Rick, I always like to bring something back from my travels to cook with.

I tend not to carry back large pieces of equipment, though.

But this week, particularly yesterday,

I've been to France, Germany, Belgium and the Netherlands.

I've brought back just a couple of things to show you.

In three of the countries, there was nothing but sausages, cabbage and chocolate,

but in France I found this fantastic large jar

of prunes in Armagnac.

-Wow.

-Just smell those.

That does smell very good.

It's pretty strong, isn't it?

I thought I would do a classic dish with pork, prunes

and Armagnac, really simple,

with sauteed potatoes and I will get the potatoes on first,

which will get those cooking, straight in there.

Some olive oil in a pan, some diced potatoes,

because they will cook in real time,

and I have some wonderful French butter as well.

In we go with the olive oil,

just to start off with.

I have some lovely loin of pork here,

which I will just bat out

in between two pieces of clingfilm.

All we will do with this

is pop it into decent-sized chunks.

There we are. On there,

and we'll just bat those out so they are nice and thin,

with a little meat bat.

You're probably the most-travelled person I have ever met.

I was going to say,

I think you are taking the title from me.

I went over there to a car show.

I didn't go wandering around the Himalayas and stuff like that.

But you have been to some amazing places.

It all started when I was about 18

and went away to live in South America for a couple of years.

I think I caught the travelling bug

and I have never really been able to let go.

Wasn't it Ecuador you went to?

That was my first year away. I worked in an orphanage

and then I went on to live in

Honduras, working on a turtle conservation project,

and my life has revolved around travel ever since.

I love it.

One of the things I love about travel is the foods you

find along the way. I love food, I live for my food.

Where is the most unusual place you have ever

visited for food?

You have been to some quite weird places.

It would probably have to be South America.

They have some very strange dishes indeed.

One of the things that happened last year is,

one of the programmes I do is Animal Park from Longleat.

On the Friday I was down there with the keepers,

basically learning how to groom guinea pigs,

so I would be taught how to clip their claws

and how to check their teeth

and brush their fur

and make sure they are in tip-top condition.

The following day I flew out to Peru for my Extreme Dreams series.

We were on an expedition

to one of the old Inca ruins there.

That evening, the food -

the main dish out there, one of their delicacies -

is of course guinea pig,

so I found myself basically eating

the poor little guinea pig - not the same one, I hasten to add.

But the very guinea pigs

that the day before I was being taught how to look after.

What did it taste of?

It taste of...

People say "chicken"...

Everything allegedly tastes like chicken.

But quite gamey

and I didn't really like the taste that much,

but it is more what it looks like

because they basically just put it on a skewer

-and all the hair burns off.

-Guinea pig on a stick?

And the delicacy of it is the head.

I have had some very strange things over the years.

You were nodding throughout that.

I've had squirrel.

I had some absolutely beautiful grilled rabbit's head

not long ago,

the beginning of an eight-course offal menu.

It was just perfect.

Guys, you need to get out more.

I don't understand why the head

should be so tasty.

There's a whole series of different textures there,

a little bit of brain, a little bit of eye, cheek.

It has a different flavour and texture

and is very cheap.

You still haven't sold it to me.

I'm a Yorkshire lad and we like our pork chops.

-A bit of fillet in here.

-I have to point out, the last place

that had a horse butcher's in England was Rochdale in Yorkshire.

Right, lovely, so we have our little bit of shallot here.

There we go. Then what we will do

is turn over our lovely little bit of pork here.

As well as doing all the travelling and bits and pieces,

you are in training for something literary next month, aren't you?

I am training for the London Marathon,

which is in about two weeks' time so...

This leads onto something you are doing later in the year,

is that right? Or next year?

I have teamed up with James Cracknell again,

who I rowed across the Atlantic with.

Aren't you fed up with him?

I was, but that was two or three years ago now and

I've decided that I am happy to embark on another journey,

and this time we're doing a race across Antarctica to the South Pole,

-about 600 miles.

-On foot?

On cross-country skis.

We will probably be out there for about

two or three months,

so there's quite a lot of training throughout the year.

You're really passionate about this.

Yeah, absolutely. I'm the ambassador

for the Malaria Awareness Week

which is happening on the 12th to the 18th of May.

The increase

in air travel and people going to

wilder destinations, I suppose, has increased...

Those people who aren't at Terminal 5?

Exactly! God, those poor people.

There has been a 200% increase in the number of people

going to malarial zones and, believe it or not,

a lot of people - we are talking about UK travellers -

don't necessarily realise or take precautions

before they go away.

Still not having jabs or anything?

They don't go and consult their GP

or take the anti-malarials they need to.

So I'm fronting a campaign to try and raise awareness

and get people to think about where they are going to

and take those precautions,

because I probably spend eight months of every year

travelling in wild places.

Over the last ten years, I genuinely say one of my proudest achievements

is not having contracted malaria. I don't know if anyone here has seen anyone that has had malaria...

-Not me.

-It is the most awful, awful thing to contract.

That's how much alcohol was in here, you see.

-Amazing.

-So we have just put in the prunes.

In we go with some double cream. This is the secret about this lovely French dish -

it's so simple.

You have the Armagnac, the prunes,

in we go with the shallots.

We've got the French butter into our saute potatoes.

We can then grab some salt.

I always like a decent amount of salt on my spuds.

Some black pepper.

Right at the last minute, we can then get some chopped parsley.

You do make this look so simple, I have to say.

While you were talking, I was running round like a nutcase...

But it is amazing how you can have a conversation and cook.

I don't know how you do that.

Women call it multi-tasking, is that right?

Exactly.

THEY LAUGH

You're better at multi-tasking than I am.

That will have been enough to cook those potatoes?

Absolutely fine, yeah.

A little bit of seasoning in here as well.

Some salt.

Some black pepper, and then you have these

brought all the way from France for you, which I got yesterday.

Then you can dive in, I'll just get a spoon ready.

-This is the pork.

-Right.

I've got a spoon.

You have these fantastic prunes over here. Dive into these.

Shall I try a little bit of it all together?

Prue and Matthew, you have to taste this.

I don't think people eat enough prunes.

I suppose it's cos we joke about it

as "prunes keep you regular".

That makes it such an awful idea.

These are fantastic.

They are so...

They are just so good with pork.

And I did get you something else, by the way.

A cow's just wandered into the studio.

-I did get you something else.

-Very tasty.

I got this from Dunkirk.

-I got you some nougat.

-Ooh, yum.

I got you each...I don't know if you're a pink one or a green one,

I got you all a bit of nougat.

I didn't forget you over there.

Thank you very much.

You can actually taste the alcohol from the prunes...

I'm not surprised, cos that is...

It also helps to lighten that very rich creaminess in the sauce.

I love that dish.

I am just sorry there was no guinea pig on the menu for you, Ben(!)

If you would like to try to cook that pork or have a

go at any of the studio recipes,

they're just a click away at

bbc.co.uk/recipes.

There's loads of great dishes on view for you to choose from.

As ever on Best Bites, we're looking back at some of the great cooking

from the Saturday Kitchen vaults.

What Sunday would be complete without some delicious lamb?

But this is no ordinary lamb, because

Atul Kochhar is in charge and, as you'll see,

there's plenty for me to do.

-Mr Atul Kochhar.

-Morning, James.

You are a better cook than an actor, so what are we cooking?

I am cooking roast rack of lamb.

Obviously it's spring, so I wanted to use that.

I'm marinating that with fennel, black pepper,

papaya and all that.

We have all the different spices in here.

-This one?

-Fennel seeds.

Fennel seed powder, red chilli powder,

black pepper, garlic, nutmeg,

chilli. Papaya skin, I'm going to use

for marination,

-some mustard paste.

-OK.

Gram flour, chickpea flour.

Two type of cream, single and double, and a bit of Ricard.

-This is for your marinade?

-Lamb marinade.

With that there is a mango salad, which is raw mango,

ginger, lime, sugar and a bit of coriander.

-I'll be busy today, by the looks of things.

-You will be.

-And a sauce to go with it.

-Some mint chutney to go with that.

Mint leaf, yoghurt,

onion, lemon juice and grated chilli.

That's taken half your time, so go on. Get it started.

We have our rack of lamb here.

I'll get on and do our little mango.

Gashes in there so that marinade can seep through.

-Yup.

-I'll put that aside

and wash the knife.

The interesting thing with this marinade,

you're using papaya, which has its own enzyme in there

-that actually breaks down the tendons of the meat.

-That's right.

It's a tenderiser.

You want to make sure that when you use this

you don't leave it for too long as well.

The best is to marinate the lamb only for

a couple of hours in this.

Otherwise, you go for it and there's nothing left.

It'll be mushy lamb.

But it really does tenderise it very well.

You're using the outer skin as well?

Yes, because the enzyme, papain, is close to the skin.

It is not in the flesh.

It's best to use the raw papaya if you can.

But if you can't find it

just use the skin and it's fine.

OK.

I'm slicing this dreaded thing.

-Thank you very much.

-If people can't get green mango, normal mango's all right?

Normal mango which is slightly unripe will do.

And we'll use some green chilli.

-OK.

-Garlic...

Right.

If people can't find best ends,

you could do this with different cuts, legs of lamb?

Yes, you can use shoulder as well.

Where do people get green mangoes from - Asian supermarkets?

These days even normal supermarkets store it.

It's not a huge problem.

I've got some spices - black pepper, which has got

the major flavour

in the marinade.

And all of the fennel seed powder

and half of chilli powder I'll use here.

Also, the weather's great outside this weekend.

This marinade would be perfect for barbecues?

It will be perfect for barbecue.

That's why I've used this gram flour, because it will hold

the marinade onto the meat.

Because you need some kind of binding.

Cream...

Are you influenced much with Indian food?

Not really. Obviously, I love to eat it.

Such delicious flavours and stuff.

We tend to use one or two little spices

but we don't use whole recipes, if you like.

-So there's something new to do.

-Exactly.

HE LAUGHS

The marinade is ready.

-What I'm going to do is just put it in the tray...

-OK.

..and just pour the marinade over it

and leave it marinating, at least for two hours.

-So basically in the fridge.

-In the fridge, please.

Now, the secret is literally don't leave it too long.

Two hours is enough. I leave you to wash your hands.

There we go, this goes in the fridge.

So this goes straight in there.

I have to say, it smells fabulous already. OK.

-So what's next?

-We have to take that lamb out.

-Want me to do that?

-If you could.

-Straight in there.

Saves you washing your hands. And this goes...?

-Do you want it in the oven?

-Yes, please.

In the oven at 200 degrees centigrade for 10 to 15 minutes

depending on how much you like...

Right. OK. That goes straight in there.

So you don't need to baste this, nothing. It just goes in dry?

Because it has got cream, James.

So there's natural fat in there as well.

I'll that there to rest nicely.

-OK, so you're toasting off the cumin.

-And for the mint chutney...

-OK.

-..we've got some mint leaves,

and I'll just break the chilli like that. That's fine.

Now, apart from Benares, you're keeping busy doing all kinds...

Obviously Great British Menu, you can't tell us how you did.

-I can't tell you, no.

-But you were competing against, well, Mr Gillies?

Stuart Gillies is a great chef.

-He's good at the omelettes as well, cos he's top.

-He is top, yeah.

Yeah, you just happen to be top of the wrong board.

THEY LAUGH

-I think so.

-But you're busy doing... I mean, you've got...

Was it a restaurant in Le Touessrok in Mauritius?

Yes, I've got a restaurant in Le Touessrok.

-It's their one and only hotel.

-Yeah?

It's a beautiful 30-cover restaurant,

it's a fine-dining place.

I just started looking after it recently.

-What else have you got planned, restaurant-wise?

-I'm writing...

I'm busy writing books, James, at the moment.

I've got two books coming out next year.

And you've got a restaurant in Dublin, is that right, as well?

Dublin restaurant comes up this summer. It's almost ready.

I've done the menu for that.

We've just trained the staff, so I just have to launch it now.

Busy, busy, busy boy. There you go. I'm making the dressing here.

So explain to us what's in this dressing. A little bit of ginger.

You've got a bit of ginger, mango, watercress, um...

-olive oil.

-Lime.

-And...

-cumin.

-Cumin.

-Toasted cumin.

-Do you want some lime in there?

-Yes, please.

-And sugar?

-Sugar, salt.

And a little bit of olive oil and salt. Right.

I was asking you to remind me, cos I've forgotten. A bit of sugar.

There you go.

-That enough?

-Perfect.

-All right.

-Looks good.

-Do you just dress the salad with that, yeah?

-Yeah.

-OK.

That's that. A little bit of coriander.

-Got to get the mint chutney going quickly.

-OK, so mint chutney.

A lot of people think, with chutneys, you cook them out.

-Yours is slightly different.

-It's just raw chutney.

-Yeah.

It's with, er...mint, salt... Just a pinch of salt as well, please.

-Yep.

-..and yoghurt.

That'll hold the chutney together

and the rawness of the onion will be kind of toned down.

Now, I know that you do it another way.

-You blanch the mint sometimes as well.

-Yes.

-Why do you do that?

If you want to keep the chutney for a longer time...

-Yeah?

-Then you can blanch it.

But if you're just using it immediately,

then you really don't need to do that.

-Blanching gives you the really green colour.

-That's right.

-Yeah. OK.

Slightly pinky.

There you go.

And the red onion's quite important cos I presume it's quite mild,

milder than the normal white onions, is it?

-Or just for the colour?

-Red onion is more salad-y.

-So that's why I like to use them.

-OK.

That's beautiful. I love this lamb.

Kacey, you're a big fan of different types of food.

You like your Indian and that kind of food?

-Yeah, definitely, definitely. And is that... Is that English lamb?

-It is.

Good. Seeing as I live on a sheep farm,

I think it's a good idea for me to ask!

THEY LAUGH

-There you go.

-Sorry, I forgot to tell you, it's goat, actually.

THEY LAUGH

No, goat meat is fine. It's just the cheese.

By-product of goat is bad.

Right, there you go.

So a little bit of that in the centre.

I must say, it smells delicious.

-That cumin favour in there is just beautiful.

-Some chutney.

-Atul, can I ask you something?

-Sure you can.

Could you barbecue that lamb?

-Could you chuck it on the barbie, if it's a nice day?

-Absolutely.

Yeah, you can take it off the bone

-and just use the whole loin, couldn't you?

-You could, really.

Just get the butcher to take it off the bone

and use the whole loin and it'll barbecue in about,

-what, 6-8 minutes on the barbecue?

-Off you go.

-Lovely.

So, Atul, remind us what that is again.

It's roasted rack of lamb, marinated in fennel,

with a beautiful mint chutney and mango and watercress salad.

Easy as that.

There we go.

Like we said, you can do this on your barbecue for tomorrow.

-There you go, you get to try again!

-I know, it's good.

-It's all good. All good.

-It's all good till we get to the end.

Yeah, I know. Oh, it's very good.

No, I'm convinced they're going to choose the lovely pudding.

I'm convinced.

But that marinade, would it work with different types of...?

Obviously different types of meat, things like chicken and beef.

Chicken and beef would be fantastic.

-And what about fish with that? Would you do it?

-You can.

Remove the papaya but the rest of the marinade can be used on fish,

something like salmon or sea trout or even halibut.

It's so beautifully delicate, you get the lamb flavour

and the marinade and everything.

-That's all you get.

-THEY LAUGH

-Hey!

-Tuck into that.

So unfair! I'm so sitting in the wrong seat.

You can nick it back afterwards.

But a lot of people look at that and think that the salad's quite dry

and everything else, but it does really work.

Yeah, because the marinade is actually quite rich,

I used two different types of cream - single and double -

and it keeps the lamb moist and juicy. And you don't like to...

You don't want to overcook the lamb also. You want to keep it juicy.

The salad just gives a crunch, which you need.

-Jason? Have you tried any yet?

-Sorry!

You've got to be quick on the show, I tell you.

Just have a conveyor belt going round, like YO! Sushi.

The smell of it is fantastic.

I think that's the great thing with Indian flavours -

so many different types of spices and all different kinds of mixes.

What do you reckon to that?

Absolutely delicious. Gorgeous.

Now, if you're bored of mint sauce, you've got to try that chutney.

It really was delicious. Now it is time for a trip

to the world of the late, great Keith Floyd.

Today, he joins the Navy before a trip to Gidleigh Park,

long before Michael Caines took charge.

Take a look at this.

I suppose there's always a backlash of someone who's a genius.

We started getting letters from people complaining...

Sniffs, wipes eye, feels hurt about it.

I really feel hurt about it.

..saying that I don't tell you exactly how

to put salt and pepper into dishes.

You're telling me that my methods are crude,

a bit over the top and things like that.

Well, I'm here in subzero temperatures,

driving rain, a howling gale,

to prove to you that I am brilliant and it that it pays to FRY Navy.

Anyone can prepare a meal

in the comfort and warmth of a modern kitchen -

fridges and running water to hand

and a quick slurp as you peruse the glossy pages of your cookbook.

But when the chips are really down,

and there's nothing on the clock but the maker's name,

you need rather more than a tin of cook-in sauce to get by.

I'm standing on a rather curious ship. It's called HMS Raleigh.

One of the good things about it is, it'll never sink

because it's here firmly on - well, more or less - dry land.

And with me today is Ken Davies, who is chief petty officer.

Ken, we're here, sort of parachuted in

to this remarkable situation of people cooking poppadoms and curries.

What on earth is going on?

Well, we're training for disaster exercises in emergency feeding,

so that we can put people ashore quickly and feed quickly

with anything that's available.

But this is pretty impressive. I'm having poppadoms.

What's in this pot here? Richard, have a look at the pot.

-This is a beef curry in here, sir.

-A beef curry?

I have, conveniently, in my hand... What's your name, by the way?

-Wesley Lincoln-Wallington, sir.

-Good morning.

Can I call you George or something like that?

This is the Floyd programme, we're not into regimentation here.

-My friends call me Wally but not by name.

-Well, well done, Wally.

You're a brilliant curry chef.

-That is terrific.

-Did you enjoy that?

-But you are cooking on clay and mud and wood.

-Bits of wood.

We build it out of any old bricks we can find, any mud we can find,

any old bits of equipment we can get on the ships.

Old dustbins, metal plates that the engineers might have spare,

-45-gallon drums that we can cut down and improvise with.

-Brilliant.

So what is the menu today?

Well, we have a curry on today, we have liver and bacon, roast chicken.

We start off with the soup, of course.

-Soup and sip, it's all as per our manual.

-Brilliant.

Well, let's go to another oven and have a look.

Now, this is a weird setup.

I mean, now, look, you housewives at home who say to me,

"You're a flamboyant chap,

"you have all the facilities to cook brilliantly,

"it's difficult at home." Look what these boys are doing.

Blinking dustbins!

They cook out of here better than what most of you throw into them.

You know that, don't you?

Let's look in there. Look, bread being baked.

This is really quite remarkable.

It's nice to know that if we ever get nuked,

when Birmingham and Manchester and London have been destroyed,

the Navy will be there,

setting up superb restaurants on the devastated streets.

-Or won't you actually do that for us?

-Oh, we will do.

You'll do that as well. And then, in here...

Now, these are beautiful chickens being roasted.

They're stuffed, they've got wonderful vegetables

and braising juices underneath.

Come on, if they can do it here, you can do it at home. That's for sure.

I tell you one thing that's missing, we haven't got a drink.

-Do the Navy still issue rum to...?

-Not to us any more, I'm afraid.

-Not any more?

-Unfortunately not.

-That's pretty bad, isn't it?

And we've got another stove over here.

Richard, you'll have to follow us.

This is a normal stove as you might have at home.

-We haven't got a normal cook here. This is a lady sailor.

-A lady sailor.

-Good morning.

-Good morning.

-Cook of the Year, 1982, I might add.

-What are you doing in there?

-Cheese sauce.

-Can I taste it with my poppadom?

-Yes, certainly.

-And what's it going to go on?

-The cauliflower.

-Really?

And do you always cook in the middle of fields

and things like that, or sometimes do you cook on ships?

-No, we don't go on ships.

-Never, never?

-No, never.

Where do you cook, besides here?

I cook for the First Sea Lord in London.

Oh, blimey, so they're doing all right, are they? Why don't they...?

You see, the First Sea Lords, ever since Hornblower,

have had an eye for the ladies. Interesting, isn't it?

Where to now, Ken?

The Navy say that the three most useless things on a ship

are an umbrella, a vicar and a naval officer.

So if I stretch that to four and include me,

I reckon it's time I left them to it.

After all, too many cooks in this case can spoil the broth.

So I'll slip into something more comfortable

and head for a modest little cafe in the heart of Dartmoor.

He said left is port, right is left, I don't know.

Just after the first car track, right at the second sheep dip...

All hands, abandon car!

There it is.

So typical of the friendly,

unpretentious little hostelries

of which this fair land is so justifiably proud.

In the words of the song, it's a long way to tip a drink down.

I don't know how they get customers here,

their prestigious reputation drags them from all four corners of the Earth, particularly from America.

Even Americans do know how to eat these days. Sorry about that.

Sean is the chef here, the maitre cuisinier, a superb bloke.

I have known him intimately for about 11 minutes.

-Could have been 12.

-It could have been 12.

I know how you get your customers, it's your cooking,

-but where do you get the food from?

-All over the place, but with difficulty.

You can see that the lanes are a bit difficult to negotiate

but an example is the fish here.

-Norman Lewis has brought the fish.

-Can we just have a look at Norman?

Say hello. He is our token fisherman. Say hello to everybody.

-Hello.

-All that sort of thing. What have we got in here, Norman?

-It looks absolutely superb.

-We have got turbot here.

John Dory, red mullet, scallops and Dover sole.

-This is what your right arm is for.

-Cheers.

Left one is for pointing at the fish. That is really brilliant.

-This is all Cornish fish?

-That's right.

I've been seeing a few sort of... And that does smell beautiful.

Let me tell you, fish doesn't smell of fish.

It smells of the seaside, of the sea. It's beautiful stuff.

These are beautiful Cornish ones, there are some Indian ones, not as good as these.

Anyway, thank you very much for being our token fisherman.

That is very kind of you. See you soon.

Fish along. What are you going to do with this lot?

Well, I am going to take the fillets off and steam them

and serve them with a butter sauce.

I'm going to make the butter sauce with bones and bits and pieces, heads.

You can't actually know what you are going to cook until this fish arrives.

No. I can't make a menu until I know what comes.

That's a very important point.

I always say, don't do your menu until you have done the shopping.

I think that's enough chat from me.

Enough chat from him. How about a bit of filleting?

There is going to be a lot of filleting

and you won't find that very interesting so just look at my happy,

smiling face, having a slurp and we will rejoin you after the break.

Welcome back, welcome back. I do mean that most sincerely.

As you can see, my mate Sean has been very busy filleting all these fish.

Richard, I'm talking to the public, please. Thank you very much.

I do have such trouble with him.

Anyway, what we are doing here is a panache of poisson.

Panache is French for shandy. A mixture, you know?

When you are on your little hols this year, park the tent,

down the pub, one panache por favor.

That's what you'll get. Anyway, here we are.

Is this nouvelle cuisine?

Well, it is difficult to call. Nouvelle cuisine has got a bad name.

The good parts are that it did away with

the worst of the excesses of the old cooking -

elaborate garnishes and things like that.

Unfortunately,

the people who couldn't cook the old cooking can't cook the new either.

That's a very important point. It has done nouvelle cuisine a lot of harm.

The guy who can't make a good omelette or coq au vin...

-He still can't make it.

-And he still can't do it.

-But this is slightly Chinese-y.

-Very Chinese.

The fact is that the pieces are cut

so that they will cook roughly at the same time.

Just like in a wok when you put different pieces in cut to cook

-so that it will all be ready at the same time.

-Fine.

Having said that, let's get it into the steamer.

So that goes... Hold on. Richard, come right in there.

There is a simple steamer, if you don't have one like that,

you can organise something with a colander and a saucepan.

Rig it up at home. Lid on then.

Now the cooking has to happen, which Sean is going to do.

-Can I pass you anything, Sean?

-Yes, the stocks, please.

Can I just show Richard these?

This is a white fish stock, fish bones and things simmered gently

until it turns into jelly.

And a shellfish stock.

All that Sean is now going to do is whisk some butter into those

to thicken them and make them delicious.

If you just come back to me for a second,

you might find it rather difficult to make those kind of stocks

but the principle is that you are poaching a very fresh fish.

You could put lemon and butter over them

and they would still be delicious.

So don't worry about this sophisticated sort of thing.

Back here now.

While Sean is beating some butter into the sauce,

that makes it thick and unctuous and delicious.

Can I, you hate me doing this. Can I just... That's superb.

And then on to the other one using the same technique.

Just beating some butter in. Putting it at the back of the stove.

Stay there while he gets the butter.

A little whiskation.

It's quite interesting.

There you are, it's actually a sort of beurre blanc that's being

made here in professional terms.

It's just simple slow-cooking quickly finished with the rich

butter. Richard, come here a minute. It's quite interesting.

People like this guy are stars.

They are not Formula One racing drivers, not lead singers

in a rock'n'roll band but they are just as important, just as famous.

That would not have happened years ago, would it?

I'm very pleased it has. Anyway, back here. We're nearly ready.

Can I hold the plate?

Richard, you stay with us on the plate.

Sean is going to transfer this beautiful fish onto here.

You are, aren't you? You're not nervous, are you?

-I'll try not to be.

-You're doing brilliantly.

Cooks shouldn't be interfered with by cameras and things.

We take it off this plate so that... It's a large plate

and it can be arranged artistically. This is a painting.

This is a man's canvas you're watching here.

And the varnish to preserve it for posterity,

like an oil painting, is going to be two beautiful sweet sauces.

Whack the sauces on, my dear.

Sorry, do you mind? Turn it that way so that people can see.

Beautiful, beautiful, beautiful.

That's the white fish stock and butter sauce.

And this is the shellfish sauce.

And that, I think is a piscatorial masterpiece.

CAT PURRS

Why on earth did you take up cooking, Sean?

It seemed like a good idea at the time.

It was more a hobby to start off with...

that got out of hand.

I thought that it wouldn't be like real work doing something that

I enjoyed, but it was. It's worse than real work.

The years rolled by and you get more and more interested in it

and you get more and more involved with what you're cooking.

Times have changed a great deal since you started.

Can you remember what the first thing you ever cooked was?

-Professionally, that is.

-Well, it wasn't a whole meal.

I only ever cooked little bits of meals.

So I cooked a bit of your soup or I made

the spinach for your vegetables or something like that.

I mean, that is part, really, of the problem that cooks have got or have had before.

-They didn't see a whole meal, they only saw bits of it.

-Yes.

Good health.

They couldn't really learn, they were cooking by numbers, in fact.

They were assembling a bit, they didn't ever see the end product.

You didn't eat a whole meal

and you certainly never ate with the cooks that you worked with.

They had never eaten the sort of meal in a restaurant that they

themselves were making.

The real thing that's made a change has been that people,

the clientele have changed.

The people who eat out have changed

and what they demand is now different.

They are more receptive to an idea like this, if you like,

than they ever were before.

Coupled with that,

you have got a whole generation of people who cook now.

Who were...who wanted to come and cook.

It wasn't just a job that they did

because they couldn't get on a course for electricians or something.

They actually are interested in cooking.

Sean, in your own secret garden,

that magical place where the broad bean's never

bigger than your fingernail and the carrots are that size

and you are in your floppy hat weeding through the chervil

and tarragon and stuff. The sun is shining, a little breeze,

not like the howling gale we have here.

What could I bring you to eat?

I am very fond of offal, brains,

sweetbreads, kidneys,

the textures and delicate flavours. I am very fond of that or fish.

Those are my two favourite things.

If you've got a secret supply of calf's sweetbreads

and brains, somehow or other, at one end of your hamper

-and any fish at the other.

-Am I an intrusion?

Would you normally devote this much time to tell somebody about what you believe in and think of?

Not usually. It is not an intrusion.

I wouldn't like it every day but now

and again it makes you step back and think a bit.

It's given me an opportunity to drink this nice Pinot noir.

I might have been making the bread for tonight

that some other poor devil's doing at the moment.

It's all good, all good news so far. Come again.

I think, in Sean here, we have met one of the most talented

but also one of the most humbly,

loving cooks you are ever likely to meet.

It has been a privilege to talk to him, I think.

Having said that, if you'd like to leave us,

we'd like to just enjoy our food.

Would that be OK?

And there will be more from the legendary Mr Floyd on next week's Best Bites.

We are looking back at some of the great cooking

from the Saturday Kitchen back catalogue.

Still to come onto today's Best Bites...

Bulgaria takes on New Zealand in the omelette challenge

today as Nick Watt battles against the force that is Silvena Rowe.

Silvena thinks performance

and quality will win the battle, but Nick is looking to use pure speed.

Find out how they both got on a little later on.

Nick Nairn treats us to a simple but indulgent chocolate dessert.

He creates chocolate and orange pots and serves them

with a rich Drambuie cream.

Olympic athlete Sally Gunnell faced her Food Heaven or Food Hell. Would she get a Food Heaven?

Chicken thighs with Thai green chicken curry with potatoes,

pea aubergines and lemon grass infused jasmine rice.

Would she get the dreaded Food Hell?

Cabbage with a tender piece of miso cod served with deep-fried

cabbage and pink peppercorn cabbage.

Find out what she gets to eat at the end the show.

Now it's time to welcome back Northern Ireland's Danny Millar.

After this clip, I think you'd better hide from the butter police.

-Welcome back, Danny.

-Great to be here.

-Another menu, traditionally Irish.

-Absolutely.

You can't get anything more Irish than smoked salmon.

-You can, Scotland I suppose.

-Well, that's true.

We're very similar, we're Celts.

This salmon has been beautifully reared in Glenarm.

Just off the shore and the beauty about it is that it's had time

to swim against the current so it's organic, it has had room to breathe.

It's been fed nothing but organic food and it has been cured

for two hours in a mixture of salt, sugar and a little bit of whisky.

It a little bit like gravlax, but not for that long.

-No, not as far as gravlax.

-You still have to cook it then?

-Yes.

-More like smoked haddock.

-Right. Are you going to do this with an egg?

We are indeed. We are going to do a little boiled egg dressing.

These want five minutes so we'll pop these on straightaway.

These are little brown eggs. I'm going to pop them in there.

-Hen's eggs.

-This is, you've still got to cook it.

Yes, as you can see, it's not like, unlike smoked salmon when it will be

cooked all the way through, you can see here it's more like a seal on it.

The texture will still be of cooked salmon

but it will have that smokiness through it.

Sounds good to me.

It doesn't need seasoned because it's already been in a cure.

Into the pan here. A little bit of oil.

Why is it so special? Where it is produced?

I know that Strangford Lough produces some amazing seafood

-because of the current, is that the same thing?

-That is the exact same thing.

We are blessed with having some of the finest waters in the world.

The strong currents keep all the beds clean and keep it all pure.

We have mussels, scallops oysters, prawns,

lobsters, as you know, I'm a bit biased.

-I think Irish is still the best.

-Just so you know, this is in the north part of Ireland.

-Strangford Lough is just the most beautiful place...

-God's country.

-..you'll ever see.

-It's just an amazing place.

Is the seafood sweeter because of the fresh water

and salt water that comes together?

Yes. It definitely is.