Episode 124

0:00:02 > 0:00:05Prepare yourself for amazing food. We've got loads of great cooking

0:00:05 > 0:00:07specially for you, right here on Saturday Kitchen Best Bites.

0:00:28 > 0:00:31And welcome to the show. You're in for a real treat this morning,

0:00:31 > 0:00:34because we've got some world class chefs and celebrities,

0:00:34 > 0:00:37including Mel B and Chris Isaak, ready to taste

0:00:37 > 0:00:39some of the best food around.

0:00:39 > 0:00:42'The pride of Wales, Bryn Williams, braises pork cheeks'

0:00:42 > 0:00:44and serves them with honey and ginger roast carrots

0:00:44 > 0:00:47and delicious new season Jersey Royal potatoes.

0:00:47 > 0:00:51And Mark Sargeant pan fries line-caught sea bass for us.

0:00:51 > 0:00:55He serves the fish with a unique fennel pesto and a tomato salsa.

0:00:55 > 0:00:58Michael Caines comes all the way from Devon to honey roast

0:00:58 > 0:01:00some succulent breast of Barbary duck.

0:01:00 > 0:01:04He serves it with a simple, yet tasty wild mushroom fricassee

0:01:04 > 0:01:06flavoured with tarragon and spinach.

0:01:06 > 0:01:10And Spice Girl Mel B faced her Food Heaven or Food Hell.

0:01:10 > 0:01:13Would she get a Food Heaven, salmon with my tasty salmon coulibiac?

0:01:13 > 0:01:17That's a fillet of smoked salmon wrapped in pastry with spinach

0:01:17 > 0:01:19and served with carrots and asparagus.

0:01:19 > 0:01:20Or would she get a dreaded Food Hell?

0:01:20 > 0:01:23Scallops, which could be pan cure-topped scallops

0:01:23 > 0:01:25with black pudding, cauliflower puree,

0:01:25 > 0:01:27and a vanilla and curry oil.

0:01:27 > 0:01:30Find out what she gets to eat at the end of the show.

0:01:30 > 0:01:32But now it's time for a small dose of Silvena Rowe.

0:01:32 > 0:01:36It's the time she came armed with a fish she calls the new cod.

0:01:36 > 0:01:40Bryn Williams and Lisa Snowdon were there to keep me sane.

0:01:40 > 0:01:43- Come here, big boy. - It's Silvena. Now, treat me nicely.

0:01:43 > 0:01:45- I will treat you nice. - Great, go on...

0:01:45 > 0:01:48- Continental, we kiss twice, you know. - What are we cooking?- Barramundi.

0:01:48 > 0:01:50- Oh, three times now! - What are we cooking?

0:01:50 > 0:01:54- Barramundi.- Yeah. - Barramundi because it is the most

0:01:54 > 0:01:56delicious fish and I love fish, but, then again, I do come from

0:01:56 > 0:01:59a meat country where we don't eat that much fish, so, in this

0:01:59 > 0:02:03country, in England, I discovered all different varieties, amazing fish.

0:02:03 > 0:02:05This, basically, is an Australian fish,

0:02:05 > 0:02:08but it's been actually farmed, or, as you said earlier,

0:02:08 > 0:02:10grown in this country, in the New Forest,

0:02:10 > 0:02:13so, in my book, this is delicious...not just a delicious

0:02:13 > 0:02:16and sweet fish, but, also, environmentally friendly,

0:02:16 > 0:02:20- ethically correct fish.- There you go. - It carries a rating of two,

0:02:20 > 0:02:21which is excellent, so you can eat it

0:02:21 > 0:02:23- with your conscience very clear. - Right.

0:02:23 > 0:02:28And, you know what? It is delicious, very meaty, extremely sweet...

0:02:28 > 0:02:30Kind of like a sea bass sort of texture?

0:02:30 > 0:02:35Yes, and slightly sweeter even than that. So, look how easy...

0:02:35 > 0:02:36Now, you said barramundi, which, I believe,

0:02:36 > 0:02:40- translates from Aboriginal to large scales, so, this is...- Yes.

0:02:40 > 0:02:44Well, you said, sort of, you know, one of these sort of good fish,

0:02:44 > 0:02:47- on the scale of two. That means it's...- Yes, it's sustainable.

0:02:47 > 0:02:51Sustainable. Yes, now, these things grow to be massive, don't they?

0:02:51 > 0:02:52About 2m big, some of them can be massive.

0:02:52 > 0:02:55They do in the wild, but, you know what?

0:02:55 > 0:02:58There is no concrete evidence that this is...if you get a wild one,

0:02:58 > 0:03:00it's been actually caught wild and, you know what?

0:03:00 > 0:03:02In Australia, they blacklisted the wild fish,

0:03:02 > 0:03:05so, this is the best you will ever get knowing that you

0:03:05 > 0:03:07actually are saving the planet in some way.

0:03:07 > 0:03:11This is the regular size that you can get from British supermarkets here.

0:03:11 > 0:03:14- Yeah.- And what I'm doing now here...it's very interesting,

0:03:14 > 0:03:16it doesn't have a middle bone, it just has one big bone,

0:03:16 > 0:03:20so, it's extremely easy to fillet as you see and I'm no fishmonger,

0:03:20 > 0:03:23as you probably can see. Let me take you through the next ingredients.

0:03:23 > 0:03:25Now, I'm going to trim it nicely here...

0:03:25 > 0:03:27- Yeah.- ..because this is quite a big chunky fillet.

0:03:27 > 0:03:30Right, there it is, gorgeous fillet. Let me do the other side.

0:03:30 > 0:03:33While I'm doing that, I'll show you my other ingredients.

0:03:33 > 0:03:35- Do you want me to chop some shallots for you?- Yes, please.

0:03:35 > 0:03:37- I wouldn't mind if you...- Explain to us these spices,

0:03:37 > 0:03:40- cumin being one of them, which everybody's familiar with.- Yeah.

0:03:40 > 0:03:43Cumin is great and it's something I was brought up with,

0:03:43 > 0:03:45so, I'll never, ever leave my favourite cumin,

0:03:45 > 0:03:48but sumac is something I discovered very recently.

0:03:48 > 0:03:50Um, you know, through my journeys in Eastern European cuisine,

0:03:50 > 0:03:53I discovered a lot of Ottoman influences and you do know,

0:03:53 > 0:03:56of course, that I'm half-Ottoman, half Turkish, so, I have to

0:03:56 > 0:03:58tell you that, uh, sumac,

0:03:58 > 0:04:01it's extremely versatile, works very well...

0:04:01 > 0:04:05- And this is the sumac?- That's right. It comes from the sumac berry.- Yeah.

0:04:05 > 0:04:07Do not use too much of it. It's not particularly hot,

0:04:07 > 0:04:10but it is very zesty, very tangy,

0:04:10 > 0:04:13and I'm surprised that our big chefs in this country do not use

0:04:13 > 0:04:17- more of it, because...- Blame him. Bryn, why aren't you using sumac?

0:04:17 > 0:04:20- Yes.- It's not my fault! - He's not even using barramundi!

0:04:20 > 0:04:23It's a new herb for us, it's something we've not cooked with,

0:04:23 > 0:04:25so, it's a case of, maybe after today we'll use it.

0:04:25 > 0:04:28Again, it's one of these ingredients that I've never heard of...

0:04:28 > 0:04:30I've never heard of it before, no.

0:04:30 > 0:04:32Well, sumac, it's everywhere in Middle Eastern cooking,

0:04:32 > 0:04:36Turkish cooking, goes very, very well, ideally, with fish,

0:04:36 > 0:04:39but, if you do a tomato salad, tomato, sumac,

0:04:39 > 0:04:41parsley and a bit of pomegranate molasses...

0:04:41 > 0:04:44- Is it easy to get hold of? - Very easy. Everywhere.

0:04:44 > 0:04:46You can bring it back from holidays, I suppose, can't you?

0:04:46 > 0:04:48Yes, that's what I did.

0:04:48 > 0:04:50I was in Istanbul recently and I brought my own

0:04:50 > 0:04:52because they grind it for you in the spice market there.

0:04:52 > 0:04:54Don't make the mistake of what my sister did,

0:04:54 > 0:04:57which was brought back some spice that looked like this white powder

0:04:57 > 0:05:00- in a little bit of clingfilm bag. - And... Oh, I see, I see.

0:05:00 > 0:05:03- The gloves were on as she walked through Customs.- Say no more.

0:05:03 > 0:05:06Not a good idea! Right, go on.

0:05:06 > 0:05:10- Right, now, before I take you through the rest of my ingredients.- Yeah.

0:05:10 > 0:05:14Actually, I'm going to sear my fish. Now, very simply pan-fried.

0:05:14 > 0:05:17I'm going to make sure I'm pushing it down because I don't want it to curl.

0:05:17 > 0:05:20Skin-side down. Do you want me to hold that while you wash your hands?

0:05:20 > 0:05:24- Yes, thanks so much.- I'll move that out the way. There you go.

0:05:24 > 0:05:27- There we go.- Right, so, it's about three minutes on one side,

0:05:27 > 0:05:30on the skin side, and about two minutes on the other side.

0:05:30 > 0:05:33- Right, now, my fingers are starting to cook.- No, no, they have to be

0:05:33 > 0:05:35- used to it by now.- So, this is just holding the fish down. You

0:05:35 > 0:05:38could have cut slits in the top of this, couldn't you?

0:05:38 > 0:05:41Yes, you could to make it more pretty, but, we're talking

0:05:41 > 0:05:44very home style here, because it's something available in supermarkets.

0:05:44 > 0:05:46In my opinion, this is going to be the new cod.

0:05:46 > 0:05:49- It is so, so, so amazing.- This is the new cod in the New Forest, is it?

0:05:49 > 0:05:52Yes. New cod in the New Forest, that's my opinion.

0:05:52 > 0:05:55Now, what I'm going to do is just a little bit of white wine sauce

0:05:55 > 0:05:56- with the shallot.- Yeah.

0:05:56 > 0:05:59Once this is cooked here, I'm going to actually sear my shallot

0:05:59 > 0:06:01and my white wine and oregano and chives.

0:06:01 > 0:06:04- Oregano reminds me very much of summer savouries, delicious.- Yeah.

0:06:04 > 0:06:07And, also, we are entering now the spring, so, it's very inviting.

0:06:07 > 0:06:10- Do you want me to chop that? - Yes, please, just very roughly.

0:06:10 > 0:06:12And here are my ingredients for

0:06:12 > 0:06:13my avocado hummus.

0:06:13 > 0:06:16Now, unlike regular hummus, I'm not using chickpeas.

0:06:16 > 0:06:19What I've done here, I'm using actually a small quantity

0:06:19 > 0:06:21of very good quality tahini.

0:06:21 > 0:06:23Tahini being sesame paste, so, it's very, very strong,

0:06:23 > 0:06:25so, you don't want too much.

0:06:25 > 0:06:27In the UK, there's two main types, isn't there, really, of

0:06:27 > 0:06:29sesame paste? One toasted and one not.

0:06:29 > 0:06:31- Yeah, this is the toasted one. - Toasted one.

0:06:31 > 0:06:34I mean, normally, in the Middle East, there's about 11 different

0:06:34 > 0:06:37tahini qualities and you should try and aim for the best one. So,

0:06:37 > 0:06:41we have particularly amazing quality of avocado here.

0:06:41 > 0:06:44Really, all I can say to you is, just peel it in the last minute,

0:06:44 > 0:06:47because, we have to make sure that it does not discolour.

0:06:47 > 0:06:48I'm going to let you do that.

0:06:48 > 0:06:51Right, I'm going to watch my fish while you're doing that.

0:06:51 > 0:06:53So, although you are calling this a hummus,

0:06:53 > 0:06:55- normally made with chickpeas, of course.- Yes.

0:06:55 > 0:06:56This is done with, um...

0:06:56 > 0:06:59It's a bit like carpaccio, beetroot carpaccio, for example.

0:06:59 > 0:07:02So, if you're a stickler for it, really, maybe it is correct,

0:07:02 > 0:07:06but, it is the same consistency, the tahini gives this smooth,

0:07:06 > 0:07:10- velvety, marshmallowy kind of touch to it, you know. Very, very silky. - Yeah.

0:07:10 > 0:07:15- So, the avocado is going in, the garlic goes in.- Get a plate for that.

0:07:15 > 0:07:18A touch of cumin. So, we continue with the same theme of our fish.

0:07:18 > 0:07:23- Yeah.- The sumac goes in here and I'm going to pour my tahini.

0:07:23 > 0:07:26Like I said, not too much, because it will get too bitter.

0:07:26 > 0:07:29It is quite...it's almost like chewing on wallpaper paste,

0:07:29 > 0:07:33- isn't it?- If you use too much, yes, it is, but we're using a little.

0:07:33 > 0:07:35You know what? I think Lisa will be very interested in that,

0:07:35 > 0:07:38because she mentioned guacamole and this is just as delicious.

0:07:38 > 0:07:39Very different, of course,

0:07:39 > 0:07:42but, if you like your avocado, you're going to love that, Lisa.

0:07:42 > 0:07:44- My mouth's watering.- Oh, good. MIXER WHIRRS

0:07:44 > 0:07:48- You want those shallots in there? - Yes...- I'll leave you to do that.

0:07:48 > 0:07:51- Thank you. - So, you've got...- Oh, gods! See?

0:07:51 > 0:07:55I've not been here for quite some time, I've forgot my way around it.

0:07:55 > 0:07:57- Who's fault is that? Who's fault is that?- There you are.

0:07:57 > 0:07:59Do you want some olive oil in here, Silvena, or...?

0:07:59 > 0:08:01A touch, please, yeah.

0:08:01 > 0:08:03- So, you've just got lemon juice in there.- Yes.- Yeah?

0:08:03 > 0:08:06What about the spices that you're going to put in there?

0:08:06 > 0:08:09Sumac, cumin, a bit of salt, a bit of pepper, I'm going to add now.

0:08:09 > 0:08:11Not too much.

0:08:11 > 0:08:14- And you want it fairly... - Olive oil?- Where's the olive oil?

0:08:14 > 0:08:16- Yeah, please.- Tell me when.

0:08:16 > 0:08:18That's great, thank you.

0:08:18 > 0:08:21Because this will make it delicious and creamy

0:08:21 > 0:08:22and look what we've got here.

0:08:22 > 0:08:24Look at this.

0:08:24 > 0:08:25Can our camera have a look inside?

0:08:25 > 0:08:28- Because the colour and the velvet is just...- Look at that.

0:08:28 > 0:08:32I mean, it's so silky. Amazing. Great, now, wine goes in here.

0:08:32 > 0:08:33Wine, all right.

0:08:33 > 0:08:36I'll chop your chives, shall I? Is that what you want?

0:08:36 > 0:08:37Oh, yes, please.

0:08:37 > 0:08:39- OK.- If you can chop my chives.

0:08:39 > 0:08:41I mean, the white wine sauce for this is nothing else,

0:08:41 > 0:08:43- just the white wine. - And, you know what?

0:08:43 > 0:08:46I like the wine to really almost evaporate to give this

0:08:46 > 0:08:50- flavour into the shallots. I like the crunch with the fish.- All right.

0:08:50 > 0:08:54- So, the fish is there. Right. Now, let's see.- I'll get you a spoon.

0:08:54 > 0:08:57- Yeah.- There you go. - A little bit higher temperature...

0:08:57 > 0:08:59- Thank you so much.- There you are.

0:08:59 > 0:09:01To infuse it now, let's put a bit of salt, a bit of pepper here.

0:09:01 > 0:09:04- Do you want that on a plate? - Yes, please, thank you very much.

0:09:04 > 0:09:07- Like that?- That's great, that's beautiful. Thank you, James.

0:09:07 > 0:09:09Or, shall I say, baby James?

0:09:09 > 0:09:12I don't know why! Sweet baby James, I'm sorry...

0:09:12 > 0:09:15Oh, God! I knew this would start already. There we go.

0:09:15 > 0:09:16A bit of chives in there...

0:09:16 > 0:09:19I mean, you reminded me of it, very kindly earlier.

0:09:19 > 0:09:22You said, "This is what they call me now, sweet baby James!"

0:09:22 > 0:09:23THEY LAUGH

0:09:23 > 0:09:25- That's fine.- No, I didn't!

0:09:25 > 0:09:27Oh, don't be shy now! It's only national TV!

0:09:27 > 0:09:30- Just get the thing on the plate! - It's only national TV, you know!

0:09:30 > 0:09:32Don't be shy! We all know you're sweet.

0:09:32 > 0:09:35That's why I'm here, really, not because they're paying me

0:09:35 > 0:09:38or anything. You're asking me nice to be here. OK, it goes in here.

0:09:38 > 0:09:40A sprinkle of sumac, because...

0:09:40 > 0:09:42And they're black sesame seeds, are they?

0:09:42 > 0:09:44Bryn, I worked in a restaurant once upon a time too, so...

0:09:44 > 0:09:46Oh, this is how beautiful it looks. Gorgeous.

0:09:46 > 0:09:50- So, remind us what that is again. - This is...- In one sentence, please.

0:09:50 > 0:09:52This is cumin and sumac crusted barramundi with avocado hummus.

0:09:52 > 0:09:54Brilliant. Easy as that.

0:09:59 > 0:10:00There we go.

0:10:00 > 0:10:03Now, Lisa, have you ever had barramundi on your travels?

0:10:03 > 0:10:04Never had barramundi before.

0:10:04 > 0:10:07There you go. You don't have to go to Australia for that.

0:10:07 > 0:10:09It is Australian Model's favourite fish, apparently.

0:10:09 > 0:10:12- It's a lovely plate as well, isn't it?- Do you know why?

0:10:12 > 0:10:15Because it's totally...but I don't want to tell you anything any more.

0:10:15 > 0:10:17I don't want to put words in your mouth.

0:10:17 > 0:10:20Please, of course, be aware, there shouldn't be any bones,

0:10:20 > 0:10:22- but, of course, it's fish. - OK.- Yeah, here we go.

0:10:22 > 0:10:26- Mmm.- It's all right?- You see?- It's better than all right. It's lovely.

0:10:26 > 0:10:27- It's crispy. - That's all you get.

0:10:27 > 0:10:31You need to learn to get a big spoonful on here, you see. But nice.

0:10:31 > 0:10:33Other types of fish that you could do it, if people couldn't get

0:10:33 > 0:10:36- barramundi...?- Sea bass, very similar to sea bass,

0:10:36 > 0:10:38although, the sea bass will not give it the sweetness and,

0:10:38 > 0:10:41with sea bass, you have to check if it's a sustainable source.

0:10:41 > 0:10:44The most beautiful thing about that fish is it's sustainable,

0:10:44 > 0:10:46and it is available in our supermarkets.

0:10:46 > 0:10:49It is very rare here, it is a new thing in this country to farm,

0:10:49 > 0:10:52- the farm was, you know, created, I don't know, very recently.- Yeah.

0:10:52 > 0:10:54It's great to have it as a choice, I'm not saying every day,

0:10:54 > 0:10:56but it's great to have it as another choice.

0:10:56 > 0:10:58- Bryn?- Delicious.- I haven't tried it yet.

0:10:58 > 0:11:01It took you, like, five minutes to make it as well.

0:11:01 > 0:11:03- How quick and easy is that? - I know...- A lot of spice.

0:11:03 > 0:11:05- You like that?- This is good. It's hummus.

0:11:05 > 0:11:08- All that craziness was worth it, I think.- Ah!

0:11:13 > 0:11:16What a great recipe, and if you can't get your hands on barramundi,

0:11:16 > 0:11:18then any sustainable white fish should do the trick.

0:11:18 > 0:11:21Coming up, singing sensation and former boxer Chris Isaak

0:11:21 > 0:11:24sings for his lunch, but first, Rick Stein

0:11:24 > 0:11:28is on the hunt for watercress and a long-lost Dorset cheese.

0:11:28 > 0:11:31I'm on my way from Southampton to the Isle of Wight for their

0:11:31 > 0:11:34famous annual Garlic Festival.

0:11:34 > 0:11:38'On the way over, I met this really nice chap. He really loved his food.

0:11:38 > 0:11:41'I think he said his name was Onslow.'

0:11:41 > 0:11:44He was going over for Cowes Week, and, with all those large yachts

0:11:44 > 0:11:48from all over the world, there was a serious smell of money in the air.

0:11:48 > 0:11:52No doubt, people would be eating lobster and popping champagne corks

0:11:52 > 0:11:57over in the marquees, but I had other things on my mind.

0:11:57 > 0:11:59I'd never been to a Garlic Festival before,

0:11:59 > 0:12:02'and I didn't really know what to expect.

0:12:02 > 0:12:06'I'd heard that garlic grows really well on the island and it was

0:12:06 > 0:12:10'a must of things I had to do on my Gastronomic Tour of Britain.'

0:12:11 > 0:12:13But it didn't look very garlicky to me.

0:12:14 > 0:12:19So, we've got the circus, candyfloss, um,

0:12:19 > 0:12:21there's a doll's house shop over there.

0:12:21 > 0:12:24Some sumo wrestlers up there.

0:12:24 > 0:12:27There's a clairvoyant and the Army are here,

0:12:27 > 0:12:29there's lots of big army trucks.

0:12:29 > 0:12:31Um...

0:12:32 > 0:12:34I've almost forgotten what we've come here for.

0:12:34 > 0:12:37I mean, the garlic...I wonder where it is?

0:12:37 > 0:12:39Now, this was worth coming for...

0:12:39 > 0:12:43freshly barbecued corn on the cob brushed with hot butter.

0:12:43 > 0:12:47It had that mouth-popping crunch when the veg has just been picked

0:12:47 > 0:12:49and still retains its sugar content.

0:12:49 > 0:12:51That's the first thing to go, actually,

0:12:51 > 0:12:54when it's been lying around. Ah! Getting warmer.

0:12:54 > 0:12:58Moules mariniere then a nice smell of garlic from some moules Provencal.

0:12:58 > 0:13:00Did you say you had some garlic fudge?

0:13:00 > 0:13:03Yeah, we've got chocolate and vanilla.

0:13:03 > 0:13:06- Could I have a vanilla one, then? - Yeah, that's that one...

0:13:06 > 0:13:10'Only in Britain could anyone come up with this, garlic fudge...

0:13:10 > 0:13:12'now, this is a first for me!'

0:13:21 > 0:13:22Oh, dear!

0:13:22 > 0:13:27But the day was full of happy eaters, mainly eating hot dogs.

0:13:27 > 0:13:30Actually, garlic was a symbol of our emerging culinary

0:13:30 > 0:13:32sophistication in the '60s.

0:13:32 > 0:13:37A point recognised by the garlic growers, Colin and Jenny Boswell.

0:13:37 > 0:13:39When you walked along the street 25 years ago

0:13:39 > 0:13:43and you smelt that smell of garlic coming out of a bistro or

0:13:43 > 0:13:46something, it said to you, immediately in your mind,

0:13:46 > 0:13:50it said it was good times, it meant wine and drink,

0:13:50 > 0:13:52probably in a foreign country.

0:13:52 > 0:13:56Now, when I smell garlic today, I still think of good times.

0:13:56 > 0:13:58But you're so right, I mean, thinking about it, I mean,

0:13:58 > 0:14:02I started my restaurant 25 years ago and it was garlic.

0:14:02 > 0:14:06I can remember I went to a seafood bar in Falmouth

0:14:06 > 0:14:10and it was that smell of hot shellfish and garlic and it just...

0:14:10 > 0:14:12it was just so exotic, and I was thinking,

0:14:12 > 0:14:16- "Yeah, I want to do this!"- That's right. You even smote seitan to

0:14:16 > 0:14:18- get the scent...- Well, I was smoking seitan at the time, but

0:14:18 > 0:14:20I've given them up, I've given them up!

0:14:20 > 0:14:24I used to smoke seitan in that restaurant too. How did you know?!

0:14:24 > 0:14:26THEY LAUGH

0:14:26 > 0:14:29Now, this was a dish that was on the menu of every bistro

0:14:29 > 0:14:31in the late '60s...

0:14:31 > 0:14:34sauteed chicken with 40 gloves of garlic.

0:14:35 > 0:14:38You joint a couple of chickens jointing for saute,

0:14:38 > 0:14:42that means on the bone, and then you fry it gently in butter to get

0:14:42 > 0:14:48a nice brown colour and then 40 cloves of garlic, seriously.

0:14:48 > 0:14:50And that was so adventurous.

0:14:50 > 0:14:53Seasoned heavily and then some white wine.

0:14:53 > 0:14:58I can remember once using Mateus Rose when I couldn't get some Hirondelle.

0:14:58 > 0:15:01Then chicken stock and put the lid on

0:15:01 > 0:15:03and leave it to cook very, very gently.

0:15:05 > 0:15:07And that's it. It's ready.

0:15:07 > 0:15:09You just turn it out on the plate,

0:15:09 > 0:15:14reduce the liquid down a little bit, nap it over the top, and serve it.

0:15:14 > 0:15:15Well, what with?

0:15:15 > 0:15:17Well, these days it'd be mashed potato,

0:15:17 > 0:15:20but then it was pilaf rice, cos that was very trendy.

0:15:22 > 0:15:25A visit to Dorset wouldn't be complete,

0:15:25 > 0:15:29without including Hardy's favourite cheese, Blue Vinney.

0:15:29 > 0:15:32It almost disappeared forever, until, a few years ago,

0:15:32 > 0:15:35it was revived by Mike Davis.

0:15:35 > 0:15:36During the Second World War,

0:15:36 > 0:15:38the farmers weren't allowed to make Vinney

0:15:38 > 0:15:42because they were under strict instructions to produce a hard,

0:15:42 > 0:15:46durable cheese that was easy to transport.

0:15:46 > 0:15:50To think that we almost lost these local skills like cutting curd

0:15:50 > 0:15:52and draining the whey.

0:15:52 > 0:15:55Stories abound about the making of Blue Vinney.

0:15:55 > 0:15:58It's widely believed that sweaty horse harnesses were

0:15:58 > 0:16:01thrown into the curd to create the mould.

0:16:01 > 0:16:02Until Mike revived it,

0:16:02 > 0:16:06what we were really all buying was second-rate Stilton

0:16:06 > 0:16:10sold on the cheap, but some said you could buy the real thing,

0:16:10 > 0:16:12but only by moonlight.

0:16:12 > 0:16:16It was so mysterious that people used to put in an order

0:16:16 > 0:16:19somewhere and then it would just end up on your doorstep

0:16:19 > 0:16:22and nobody knew who made it or where it came from.

0:16:23 > 0:16:26Well, that's how the story goes.

0:16:26 > 0:16:31She's spiking the cheese with mould. Vinney's Old English for mould.

0:16:31 > 0:16:35I've noticed their real sense of pride in the cheese's rarity.

0:16:35 > 0:16:38We have been to Harrods and seen it in their coolers there

0:16:38 > 0:16:40and, yeah, it's...

0:16:40 > 0:16:43you know, pride, really, thinking, "Hmm, yeah, I've had part of that."

0:16:45 > 0:16:46If I was a vegetarian,

0:16:46 > 0:16:48this would be the sort of dish I'd really like,

0:16:48 > 0:16:51because it's sort of light, it's full of colour,

0:16:51 > 0:16:55it's full of flavour, and, above all, I think it's exciting.

0:16:55 > 0:17:01It's a tart of oven dried tomatoes, Blue Vinney cheese, and rocket.

0:17:01 > 0:17:03So, first, to oven-dry the tomatoes.

0:17:03 > 0:17:07Now, they need to go into a low oven for a long time, about an hour

0:17:07 > 0:17:10and a half, and the purpose, really, is to dry them out,

0:17:10 > 0:17:14is actually to concentrate the flavour of the tomato.

0:17:14 > 0:17:17The cheese, well, it's lovely and crumbly Blue Vinney, and this

0:17:17 > 0:17:21is ideal for the tart cos it's really easy to sprinkle over the top.

0:17:21 > 0:17:26So, you bake some puff pastry and layer it with the tomatoes.

0:17:26 > 0:17:29And now, you sprinkle the cheese over the top and add lots of thyme.

0:17:29 > 0:17:32Now, I'm particularly fond of thyme in this dish, because it's a

0:17:32 > 0:17:36strong herb and it works very well with that strong cheese Blue Vinney.

0:17:38 > 0:17:42Finally, sprinkle with olive oil and pop it back in the oven.

0:17:42 > 0:17:45Now, you can use other cheeses other than Blue Vinney...Feta,

0:17:45 > 0:17:47for example, works very well.

0:17:47 > 0:17:50But there's something about Blue Vinney.

0:17:50 > 0:17:53It's the mould in it, a slight taint, which makes it special.

0:17:54 > 0:17:58Final the tart off with some lovely fresh, peppery rocket

0:17:58 > 0:18:00and more virgin olive oil

0:18:00 > 0:18:03and it's that combination of the freshness of the rocket

0:18:03 > 0:18:08and the warm, crisp tart underneath, which makes this a wonderful dish.

0:18:10 > 0:18:12TRAIN WHISTLE BLOWS

0:18:17 > 0:18:20The Watercress Line cuts through the chalky water meadows

0:18:20 > 0:18:21of the Meon Valley.

0:18:23 > 0:18:27I'm on my way to a watercress farm owned by Neil Allan.

0:18:27 > 0:18:31Neil carefully restored these abandoned growing tanks and, although

0:18:31 > 0:18:35he's surrounded by huge cress farms, you can only get his watercress

0:18:35 > 0:18:39at the local farmers' markets in Winchester and Romsey.

0:18:39 > 0:18:41What do you like to eat it with?

0:18:41 > 0:18:44- Cheese.- Cheese? - Cheese and Marmite sandwiches.

0:18:44 > 0:18:48I just find it terribly sort of calming in a way,

0:18:48 > 0:18:51watching people that, without thinking,

0:18:51 > 0:18:53they're doing something incredibly skilful.

0:18:53 > 0:18:56It's like watching a good fish filleter.

0:18:56 > 0:18:59I once watched a guy just carve a whole tuna with

0:18:59 > 0:19:02such sort of surgical precision, and, really,

0:19:02 > 0:19:04the way he's operating his knife, it's the same thing,

0:19:04 > 0:19:07it's just...well, it's sort of poetry to me.

0:19:09 > 0:19:12Ideally, how should the best watercress taste, then?

0:19:12 > 0:19:15Hot as possible. It's a member of the mustard family, so it should be

0:19:15 > 0:19:18hot, and, um, the bigger, the better, the hotter it gets...

0:19:18 > 0:19:21I love seasonality in vegetables and the idea of winter being a

0:19:21 > 0:19:25watercress time, the trouble is, you can just get everything from anywhere

0:19:25 > 0:19:26- now, can't you?- Well, yeah, I mean, um...

0:19:27 > 0:19:31You go to the supermarkets in Hampshire or anywhere

0:19:31 > 0:19:33- and it comes from Portugal. - What, watercress?

0:19:33 > 0:19:36Yeah, yeah, it brings it in from Portugal, South Africa,

0:19:36 > 0:19:38all over the place.

0:19:38 > 0:19:41It's crazy, I mean, it's just a natural, native plant.

0:19:41 > 0:19:43- That's ridiculous.- Yeah.

0:19:43 > 0:19:45Well, this is the sort of watercress you're likely to buy

0:19:45 > 0:19:50..in supermarkets, small-leafed, a bit immature, and lacking in flavour.

0:19:50 > 0:19:53This is the sort of watercress that Neil would

0:19:53 > 0:19:55like you to be able to buy.

0:19:55 > 0:19:58It's much longer, it's more mature and...

0:19:58 > 0:19:59HE CRUNCHES

0:19:59 > 0:20:02..it's got a lovely pepperiness to it and, you know,

0:20:02 > 0:20:04steak is often sent out with watercress like this.

0:20:04 > 0:20:05Well, what's the point?

0:20:05 > 0:20:08You've tasted nothing, it's just like a silly garnish,

0:20:08 > 0:20:11but if you sent it out with this, it's sort of very peppery

0:20:11 > 0:20:15and horseradishy and just what you need with beef.

0:20:15 > 0:20:18This is big hunting, fishing and shooting country.

0:20:18 > 0:20:21What immediately springs to mind when I think of Hampshire

0:20:21 > 0:20:25is wild brown trout and watercress too.

0:20:25 > 0:20:28But it's also a great county for game.

0:20:29 > 0:20:3390% of the time, I just roast pheasant,

0:20:33 > 0:20:37but here I've turned it into rather a pleasing, modern,

0:20:37 > 0:20:40hot and cold, I suppose, first course.

0:20:40 > 0:20:44Now, I'm just using the breasts and I'm frying them quite gently

0:20:44 > 0:20:49in a black skillet, having seasoned them very well with salt and pepper.

0:20:49 > 0:20:53Now, I want to keep them quite nice and moist in the middle.

0:20:53 > 0:20:54CHICKEN CRACKLES

0:20:54 > 0:20:56It's a good idea just to have a little skewer to

0:20:56 > 0:21:00push into the centre of the piece of meat like this pheasant.

0:21:00 > 0:21:03Just touch it on your lip and you can tell very easily

0:21:03 > 0:21:04whether the thing's cooked or not.

0:21:04 > 0:21:06It just needs to be sort of warm in this case,

0:21:06 > 0:21:08cos you want slightly pink inside.

0:21:08 > 0:21:11If it's hot, it's well-done. If it's cold, it's not cooked.

0:21:13 > 0:21:16So, now I'm going to make a dressing with the juices from the pan.

0:21:16 > 0:21:19I take the breasts out and keep them warm on a warm plate,

0:21:19 > 0:21:23then add some balsamic vinegar to the pan.

0:21:23 > 0:21:25And then, I do what they call deglazing,

0:21:25 > 0:21:28which just means scraping around the bottom of the pan to collect

0:21:28 > 0:21:30all those nice caramelised juices.

0:21:30 > 0:21:33I put them into a bowl and add chopped garlic and onion

0:21:33 > 0:21:36and then chopped chives.

0:21:36 > 0:21:39Now, two oils, first of all, a small amount of walnut oil...

0:21:39 > 0:21:42the nuttiness in that combines well with

0:21:42 > 0:21:46the pepperiness of the watercress, and then a lot more olive oil.

0:21:48 > 0:21:49And now slice the pheasant.

0:21:49 > 0:21:52Now, I'm doing it quite thinly and I'm doing it on the diagonal.

0:21:52 > 0:21:55It always looks better sliced like that.

0:21:55 > 0:21:58To assemble the salad, first of all some watercress,

0:21:58 > 0:22:03then some slices of pheasant, then some saute potatoes, now, that

0:22:03 > 0:22:05is a really interesting thing in a salad, I think.

0:22:06 > 0:22:09This is a guaranteed way of enjoying pheasant.

0:22:09 > 0:22:12Quite often, when it's just roasted, it's dry, disappointing

0:22:12 > 0:22:15and tasteless, but this couldn't be more different.

0:22:18 > 0:22:22And that's it, it's pretty appetizing and I just love that

0:22:22 > 0:22:26sort of combination of warm things and salad leaves, it's a sort of

0:22:26 > 0:22:30variation of what the French call a salad tiede.

0:22:30 > 0:22:31It's really good.

0:22:38 > 0:22:39And thank you, Rick.

0:22:39 > 0:22:42I think the less said about you and that film this week, the better.

0:22:42 > 0:22:45Instead, I'm going to give you a masterclass on something that

0:22:45 > 0:22:46you'll have in a jar in your fridge.

0:22:46 > 0:22:49It's mayonnaise, and it's so simple to make yourself.

0:22:49 > 0:22:53Now, traditionally, this mayonnaise would be done with vegetable oil

0:22:53 > 0:22:55and it would also be done with normal egg yolks,

0:22:55 > 0:22:57but the way that you can change the flavour of this,

0:22:57 > 0:22:59not by changing the recipe itself,

0:22:59 > 0:23:01is by changing the type of eggs that you use

0:23:01 > 0:23:04and I'm going to use these really good organic egg yolks

0:23:04 > 0:23:07and you can see already the colour of the egg yolks, that they

0:23:07 > 0:23:10go in there, but, also, I'm going to change the oil that we put in.

0:23:10 > 0:23:12Now, like I said, traditionally,

0:23:12 > 0:23:15mayonnaise would be done with vegetable oil and just plain eggs,

0:23:15 > 0:23:18and we end up with this sort of a paler colour here.

0:23:18 > 0:23:20There's nothing wrong with that

0:23:20 > 0:23:23and then the flavouring has been either vinegar or lemon juice,

0:23:23 > 0:23:26but what I'm going to do is change this slightly differently and use

0:23:26 > 0:23:29some rapeseed oil, which I know the guys over there are a big fan of.

0:23:29 > 0:23:32- Yeah.- They used to use this oilseed rape...I don't know

0:23:32 > 0:23:33if you've heard of oilseed rape,

0:23:33 > 0:23:36but they used to use it as pig-feed and it sounds really big

0:23:36 > 0:23:37and I've outdone it, really,

0:23:37 > 0:23:40but they cold press it now and use it as biofuel,

0:23:40 > 0:23:43but the idea being that it's very yellow in colour

0:23:43 > 0:23:45and you can already see this, the yellow of the egg yolks,

0:23:45 > 0:23:47but, gradually and slowly,

0:23:47 > 0:23:51you pour the oil onto the egg yolks using a blender like this.

0:23:51 > 0:23:53And just slowly pour it in.

0:23:53 > 0:23:56Now, the more oil you add, the thicker it will become, but a bit

0:23:56 > 0:23:58like making anything, really, that's got egg yolks in it,

0:23:58 > 0:24:01emulsifying it, so you add it really, really slowly.

0:24:01 > 0:24:03Too quickly and it will split...

0:24:03 > 0:24:06you can never really go too slowly with this, really.

0:24:06 > 0:24:07So, you just keep adding it slowly,

0:24:07 > 0:24:10but the more oil you add, the thicker it becomes.

0:24:10 > 0:24:12You can loosen it down with a touch of, uh, water,

0:24:12 > 0:24:14or you've got a little bit of vinegar in here.

0:24:14 > 0:24:18Here, I'm going to use a touch of vinegar, some mustard, I've got

0:24:18 > 0:24:21some chilli sauce, chilli dipping sauce, and some of this,

0:24:21 > 0:24:23cos I know you went to Japan for a while, this is Yuzu juice.

0:24:23 > 0:24:25I don't think you've tried this.

0:24:25 > 0:24:27- No, I haven't tried that one out. - It's got an amazing smell.

0:24:27 > 0:24:30- Just smell that. Just smell that. - You know...- Just smell it.

0:24:30 > 0:24:33- It's a cross between a satsuma and a mandarin.- I boxed when I was

0:24:33 > 0:24:36- in Japan and I can barely smell anything, so...- Oh, right!

0:24:36 > 0:24:39But, literally, I'm going to add a little bit of that,

0:24:39 > 0:24:41but you can take the base of a mayonnaise, which I'm adding

0:24:41 > 0:24:44before I add all these, and change it to so many different sauces.

0:24:44 > 0:24:46This one here is a little tartar sauce.

0:24:46 > 0:24:49You add chopped gherkins, capers, shallots, lemon, uh,

0:24:49 > 0:24:52dill and parsley, and you end up with a tartar sauce.

0:24:52 > 0:24:55This one here, obviously famous in the UK, Mary Rose sauce, ketchup,

0:24:55 > 0:24:58a little bit of Worchester sauce, you've got some Tabasco,

0:24:58 > 0:25:01a bit of brandy in there really does give it a nice kick,

0:25:01 > 0:25:04and then some cayenne pepper or a bit of paprika and some lemon,

0:25:04 > 0:25:08but it's actually thought that mayonnaise isn't actually French,

0:25:08 > 0:25:12or, I thought it was, it's thought to be Spanish of origin, really.

0:25:12 > 0:25:14But I know it's used all over the world, different types of bases,

0:25:14 > 0:25:16but, gradually, you slowly add the oil

0:25:16 > 0:25:19and I'm going to mix this together and serve it with

0:25:19 > 0:25:23a little bit of chicken goujons that I'm going to deep-fry as well.

0:25:23 > 0:25:26So, we just keep slowly, slowly adding this in here.

0:25:27 > 0:25:29Now, a fascinating childhood for you, really,

0:25:29 > 0:25:31when I was reading about you, because

0:25:31 > 0:25:35your mother was part Italian, your father was part German...

0:25:35 > 0:25:38Yeah. I have, I'm...

0:25:38 > 0:25:39From a German and Italian background,

0:25:39 > 0:25:42so, I don't really speak either language

0:25:42 > 0:25:44except I don't want to be yelled at in either language.

0:25:44 > 0:25:47I know that, but music was a huge influence in your life,

0:25:47 > 0:25:49listening to stuff on the radio...

0:25:49 > 0:25:51My dad, when I was growing up,

0:25:51 > 0:25:54my dad had just got out of prison and he had...

0:25:54 > 0:25:57- like, one box of records.- Right.

0:25:57 > 0:26:02There was all just great singers, it was all Johnny Cash and Elvis

0:26:02 > 0:26:06and Carl Perkins and Orbison and, amazingly, you know, we didn't have a

0:26:06 > 0:26:09bunch of records, but he would let us play them, you know, you're kids.

0:26:09 > 0:26:12You'd think you'd be scratching 'em up and they'd be yelling at you,

0:26:12 > 0:26:15but my dad was so cool. He would just say, you know...

0:26:15 > 0:26:17"Have at it. Go ahead."

0:26:17 > 0:26:19But music wasn't the first thing for you.

0:26:19 > 0:26:22When I was reading about you, you went on to be a lightweight,

0:26:22 > 0:26:24light heavyweight boxer.

0:26:24 > 0:26:27I was a light heavyweight and I boxed the Police Athletic League,

0:26:27 > 0:26:30which is maybe the stupidest thing...

0:26:30 > 0:26:32- Right!- No, it's the stupidest idea ever.

0:26:32 > 0:26:35In America they have a Police Athletic League and the police take

0:26:35 > 0:26:39kids that they think are in danger of, like, becoming delinquents.

0:26:39 > 0:26:42- Right.- And they teach them how to throw an overhand right, you know?

0:26:42 > 0:26:44- THEY LAUGH Nice!- Great!

0:26:44 > 0:26:47I don't know, but it worked. They taught me something.

0:26:47 > 0:26:49So, music then was a big thing for you, like you said,

0:26:49 > 0:26:52and then, that's where it led you to come back to the UK after

0:26:52 > 0:26:53doing a little bit in Japan, but, you say,

0:26:53 > 0:26:55when I was reading about you,

0:26:55 > 0:26:58in Japan that it was one moment that you went into an old record store

0:26:58 > 0:27:01and bought an old record that changed your life.

0:27:01 > 0:27:03It's weird how your life turns on a dime.

0:27:03 > 0:27:05Like, you know, I think back and I go,

0:27:05 > 0:27:07if that day had gone different, I did something else,

0:27:07 > 0:27:10I don't know, but I walked by a record store and every day I'd

0:27:10 > 0:27:13walk by this store and they had a white guitar in the window

0:27:13 > 0:27:16and, to a redneck like me, that white guitar was like,

0:27:16 > 0:27:18- "Wow! That's really classy!"- Yeah.

0:27:18 > 0:27:21And I couldn't afford the guitar and I went in the shop

0:27:21 > 0:27:25and they had an album in there called Elvis Presley "Sun Sessions."

0:27:25 > 0:27:29And I didn't know what that was, but I bought it and, at the time I

0:27:29 > 0:27:34- bought it, I had a flattop haircut, it was about as long as yours.- Wow.

0:27:34 > 0:27:37And I went the next day to my boxing coach and I said,

0:27:37 > 0:27:39"I don't want to cut my hair any more."

0:27:39 > 0:27:41And he said, "Well, you have to, to be on the team."

0:27:41 > 0:27:45And I said, "I can't do it then." He said, "Well, you can let it grow

0:27:45 > 0:27:46"as long as you win."

0:27:46 > 0:27:49So, I boxed and I let my hair...I was just fighting to keep my hair

0:27:49 > 0:27:52and that was the start of, you know, rock n' roll.

0:27:52 > 0:27:55But, coming back to the US, and particularly San Francisco,

0:27:55 > 0:27:58- that's where you set up your band, weren't it? The Silvertones.- Yeah.

0:27:58 > 0:28:01Yeah, and then you played every single pub

0:28:01 > 0:28:05- and gig going just to get a record deal.- Yeah. I played every...

0:28:05 > 0:28:09You know, we played bars, and, and....I mean, any place that you

0:28:09 > 0:28:13could set up a band, any place that had a...sold beer or had a urinal...

0:28:13 > 0:28:15THEY LAUGH ..we played.

0:28:15 > 0:28:18But you still play with the same band, don't you, now?

0:28:18 > 0:28:20I've had the same guys for 27 years.

0:28:20 > 0:28:23I'm looking for better musicians, but I can't find them,

0:28:23 > 0:28:25I just can't find them. They're good guys.

0:28:25 > 0:28:28But, talking about the greats, I mean, you mentioned Roy Orbison,

0:28:28 > 0:28:30Jerry Lee Lewis, I mean, you managed to... It must be incredible to

0:28:30 > 0:28:33work with these guys, having listened to them on the radio

0:28:33 > 0:28:36- when you were younger.- And I don't, you know, looking back on it,

0:28:36 > 0:28:40I don't really know how I got to do it, but..some part, you know,

0:28:40 > 0:28:43some luck in my life...the people that I loved and I grew up listening

0:28:43 > 0:28:48to...I worked with Johnny Cash, I got to be friends with Roy Orbison...

0:28:48 > 0:28:50I went to Roy Orbison's house

0:28:50 > 0:28:53and I still remember sitting there playing guitar with him

0:28:53 > 0:28:55and singing and at one point he goes,

0:28:55 > 0:28:58"I like the way you sing that part because you sound a little bit like

0:28:58 > 0:29:00"Buddy when he did that." And I said, "Oh, yeah."

0:29:00 > 0:29:04And then as I was walking out of the house later I went..."Buddy Holly?!"

0:29:04 > 0:29:06THEY LAUGH Like, you know, you just...

0:29:06 > 0:29:09it blew your mind to think who he knew

0:29:09 > 0:29:12- and hung out with, you know?- It must have been incredible, I mean, is

0:29:12 > 0:29:14that why you done the album that you're doing now?

0:29:14 > 0:29:17Because, you know, you've picked all the great...it must have been

0:29:17 > 0:29:20the album that you've always wanted to do?

0:29:20 > 0:29:24This music is the music that I just love and...the guy who

0:29:24 > 0:29:29discovered all those artists...Elvis, Jerry Lee, you know, Orbison, it

0:29:29 > 0:29:34was...and Memphis made Sun Studios, this little studio, and that studio's

0:29:34 > 0:29:36still there, and I took my guys to Memphis

0:29:36 > 0:29:40and we recorded at the studio and they would open up at midnight,

0:29:40 > 0:29:43they would open up the little diner next door and we'd go in there

0:29:43 > 0:29:46and we'd make hamburgers and stuff...and it was, you know,

0:29:46 > 0:29:50just kind of like recording in 1953, you know.

0:29:50 > 0:29:52Incredible and, of course,

0:29:52 > 0:29:55we first knew you in the UK...it was around about your third album,

0:29:55 > 0:29:58The Wicked Game, that really launched your success cos

0:29:58 > 0:30:01that was together with a film, weren't it? Wild At Heart.

0:30:01 > 0:30:04But you actually went into acting as well, didn't you? You did a few...

0:30:04 > 0:30:06- You know, I...- Silence Of The Lambs, you were in that as well.

0:30:06 > 0:30:10I've been in films, but, I don't think, um...

0:30:10 > 0:30:12I love doing films, it's a lot of fun,

0:30:12 > 0:30:14I've done television shows where you get to act and stuff,

0:30:14 > 0:30:17but, when I go home I don't stand in front of the mirror

0:30:17 > 0:30:21and do Othello or something, I go home and I grab a guitar.

0:30:21 > 0:30:23Well, you need to grab your guitar, cos... You get yourself ready,

0:30:23 > 0:30:26- cos I'm just going to show you what we've got in here.- I'm ready.

0:30:26 > 0:30:29"I'm ready!" I'm not ready yet! There's the two different types

0:30:29 > 0:30:32of mayonnaises. Look at the one that I've done. I'm going to add this

0:30:32 > 0:30:35lot together, we're going to serve it with goujons. You're going to

0:30:35 > 0:30:39play out to the girls and try and convince them to choose sardines.

0:30:39 > 0:30:41Away you go, Chris.

0:30:41 > 0:30:44# Love is a burning thing

0:30:44 > 0:30:48# And it makes a fiery ring

0:30:50 > 0:30:53# Bound by wild desire

0:30:54 > 0:30:56# I fell into a ring of fire... #

0:30:56 > 0:30:58Everybody!

0:30:58 > 0:31:03# I fell into a burning ring of fire

0:31:03 > 0:31:07# I went down, down, down and those flames grew higher

0:31:07 > 0:31:10# And it burns, burns, burns

0:31:10 > 0:31:12# The ring of fire

0:31:12 > 0:31:14# The ring of fire... #

0:31:14 > 0:31:16Please don't make me, don't make me eat them!

0:31:16 > 0:31:18Come on, Hannah, give me a break,

0:31:18 > 0:31:21for God's sakes, give me a sardine, will you?!

0:31:23 > 0:31:25CHEERING

0:31:28 > 0:31:30There you go. Well, that's it.

0:31:31 > 0:31:35- You know, you sing for your supper. - Exactly!

0:31:35 > 0:31:37- Give me a hold of that thing. - What do you want to sing for us?

0:31:37 > 0:31:39Not me! Definitely not! I'm not playing this!

0:31:39 > 0:31:41Dive into that bit of chicken.

0:31:41 > 0:31:44Now, tell us, cos this is a special guitar. Tell us about this then.

0:31:44 > 0:31:46It's a Gibson J 200 and it's, you know,

0:31:46 > 0:31:49all the Gibsons sound good, and this one sounds especially good.

0:31:49 > 0:31:51And as much as I've played it, it's all kind of beat up,

0:31:51 > 0:31:53if you get close, it's all beat up.

0:31:53 > 0:31:55I think this works out to be a penny a play,

0:31:55 > 0:31:57cos I play that night and day, boy.

0:31:57 > 0:32:00Cos your famous one is the all-white guitar that you saw in the window.

0:32:00 > 0:32:02Be careful! That's Mother-of-Toilet-Seat, so

0:32:02 > 0:32:04you don't want to knock that off.

0:32:04 > 0:32:06This is going on eBay, mate! What do you think of the goujons?

0:32:06 > 0:32:08Don't talk to me right now, I'm eating.

0:32:12 > 0:32:14Well, if you bring your guitar with you,

0:32:14 > 0:32:16you're going to be asked to sing.

0:32:16 > 0:32:18Great to have some live music on the show

0:32:18 > 0:32:21and don't be afraid of making your own mayonnaise,

0:32:21 > 0:32:24it's not that difficult and, trust me, it tastes miles better than

0:32:24 > 0:32:26that shop-bought stuff. If you'd like to try making that lunch,

0:32:26 > 0:32:29or try cooking any of the food you've seen on today's show,

0:32:29 > 0:32:33all the recipes are just a click away at bbc.co.uk/recipes.

0:32:33 > 0:32:36Now, today we're looking back at some of the great cooking

0:32:36 > 0:32:38from the Saturday Kitchen back catalogue.

0:32:38 > 0:32:41Now, it's time for a cheeky plate of food thanks to Brian, I mean, Bryn Williams.

0:32:41 > 0:32:43- Welcome to the show.- How you doing?

0:32:43 > 0:32:46Something slightly different that you're cooking for us today.

0:32:46 > 0:32:48- We've never had these on the show... - Pork!

0:32:48 > 0:32:50I'm going to get the potatoes in.

0:32:50 > 0:32:54- We're doing pork cheeks.- Yes. - A very cheap cut of meat.- Right.

0:32:54 > 0:32:58Um, sometimes they're called...this one, actually, is called a pork chap.

0:32:58 > 0:33:01- Chap? That's the whole piece? - That's the whole side of the face,

0:33:01 > 0:33:03so, just take one muscle out.

0:33:03 > 0:33:06- Which is the actual cheek itself... - There's going to be people waking up

0:33:06 > 0:33:09from their hangovers this morning! You take the side of the face!

0:33:09 > 0:33:11- That gets used for sausages, burgers...- It tastes delicious,

0:33:11 > 0:33:15- this stuff though.- It's great. We're just going to take off the sinew.

0:33:15 > 0:33:17What we're going to do, we're going to roast it all off with some

0:33:17 > 0:33:19carrot, onion, some fresh ginger,

0:33:19 > 0:33:21- fresh thyme, ginger beer, some white wine...- OK.

0:33:21 > 0:33:25Then we're going to do some ginger carrots with honey,

0:33:25 > 0:33:27ground ginger and just toss it all together.

0:33:27 > 0:33:30Now, you treat these the same as...the French love the

0:33:30 > 0:33:34monkfish cheeks as well, so you have to trim the same sort of sinew off.

0:33:34 > 0:33:35Just take the sinew off.

0:33:35 > 0:33:37I think monkfish and skate cheeks as well,

0:33:37 > 0:33:39they're quite easy...quite nice.

0:33:39 > 0:33:41Um, just pig cheeks there's loads of flavour

0:33:41 > 0:33:44and if you put a bit of time and effort into it,

0:33:44 > 0:33:46these will take roughly about an hour,

0:33:46 > 0:33:50an hour and 20 minutes in the oven, nice and slow, but when you've

0:33:50 > 0:33:53- got to work at something, you get more flavour into it, I think.- Yeah.

0:33:53 > 0:33:55Bryn, are they easy to get hold of?

0:33:55 > 0:33:58I think...they're not easy to get hold of in supermarkets,

0:33:58 > 0:34:01but, if you have a good butcher that you regularly go to,

0:34:01 > 0:34:03he will always keep you pig cheeks and it should be fine,

0:34:03 > 0:34:07so, going back to basics, you know, a good local family-run butcher.

0:34:07 > 0:34:10- You'll always get them. - That's the thing. There you go.

0:34:10 > 0:34:12So, what you're going to do is just seal these off first...

0:34:12 > 0:34:14I'm just going to season them up, yeah.

0:34:14 > 0:34:17A bit of salt, a bit of pepper, nice warm pan.

0:34:17 > 0:34:18- OK.- And some colour.

0:34:18 > 0:34:21So, the basis of this is just basically carrots and onion

0:34:21 > 0:34:25- and, obviously, the pork.- Yeah, and some ginger.

0:34:25 > 0:34:28Ginger is the dominant flavour in this dish.

0:34:28 > 0:34:30Um, so, it's a play on sweet style pork.

0:34:30 > 0:34:34We're just using different ingredients, really.

0:34:34 > 0:34:37So, Bryn, what other cut of meat could you use on this?

0:34:37 > 0:34:41You could use the leg if you got some nice big dices,

0:34:41 > 0:34:44but I like pork cheeks, so I always use pork cheeks,

0:34:44 > 0:34:47but if he really wants to change it, a nice chunk of leg.

0:34:47 > 0:34:50- Is that the dish I taught you about? - Pardon?

0:34:50 > 0:34:52Isn't that the dish I taught you about?

0:34:52 > 0:34:54Taught you? Didn't you work together?

0:34:54 > 0:34:57We used to work together at the tea room, yeah. Um...

0:34:57 > 0:34:59So, if I'm rubbish, it's his fault,

0:34:59 > 0:35:01because he was supposed to be teaching me.

0:35:01 > 0:35:05- So, um, no, but...- He told me earlier you were called Brian. Were you?

0:35:06 > 0:35:07Amongst other names as well.

0:35:07 > 0:35:10Which you can't repeat on a Saturday morning.

0:35:10 > 0:35:12That was one of the nicer ones I was called.

0:35:12 > 0:35:16- You know, coming down from Wales 12 years ago...- So, why Brian then?

0:35:16 > 0:35:17- What's that?- Why Brian?

0:35:17 > 0:35:19Well, you know, Brian, Bryn. Bryn's a bit too hard for us to say,

0:35:19 > 0:35:24- it was too exotic 12 years ago!- No!

0:35:24 > 0:35:29It's pronounced Bryn, so, they just called me Brian.

0:35:29 > 0:35:32The minute I saw him this morning, "Hi, Brian." I was like,

0:35:32 > 0:35:35- "Here we go." So, it's got a bit of colour on the cheeks itself.- OK.

0:35:35 > 0:35:37- In with the vegetables. - In we go with the veg.

0:35:37 > 0:35:41And we're just going to stick... In with the ginger as well.

0:35:41 > 0:35:42At the same time, I'll do these carrots.

0:35:42 > 0:35:45These have got these small...I love these sort of...nice and sweet...

0:35:45 > 0:35:48Just young carrots, they're really good. Put a little bit of

0:35:48 > 0:35:51- butter on this as well. - Grill this on the garden, Lee.

0:35:51 > 0:35:53- Oh, yes.- Pack of seeds.

0:35:53 > 0:35:57There you go, straight in. Boil it in salted water.

0:35:57 > 0:35:58That's those.

0:35:58 > 0:36:00And we've got our Jersey Royals,

0:36:00 > 0:36:02- which are just starting to come into season.- Just in.

0:36:02 > 0:36:05As you see, they're very, very small there, so just the new crop.

0:36:05 > 0:36:08So, in with the vegetables, onion, carrot, a bit of butter,

0:36:08 > 0:36:11in with some thyme, if you just want to grind those coriander seeds.

0:36:11 > 0:36:13I will grind them. No problem.

0:36:13 > 0:36:14I'm just going to roast all this off.

0:36:15 > 0:36:17There you go. OK.

0:36:17 > 0:36:20- So, you're just using a bit of coriander seeds.- Yeah.

0:36:20 > 0:36:24Once you've done that, we'll stick a little bit into this.

0:36:24 > 0:36:25There you go. That's ground up.

0:36:25 > 0:36:27- OK, just a small handful. - There you go.

0:36:27 > 0:36:29- Again, just helping the flavours of the ginger.- Yeah.

0:36:29 > 0:36:31- Just the cheeks back on top.- Yeah.

0:36:33 > 0:36:35And we're just going to cover...

0:36:35 > 0:36:38- with...- You've got the ginger beer in there as well?

0:36:38 > 0:36:39- Oh, ginger beer!- Yeah, see!

0:36:39 > 0:36:43- So, in with the ginger beer first.- I told you it was my dish, didn't I?!

0:36:43 > 0:36:45THEY LAUGH

0:36:45 > 0:36:47In with the ginger beer, reduce by half

0:36:47 > 0:36:49so you concentrate the flavours of the beer.

0:36:49 > 0:36:50- OK.- Once it's down...

0:36:51 > 0:36:54..in with the chicken stock just to cover...

0:36:54 > 0:36:56Chicken stock, we're using that

0:36:56 > 0:36:58because pork stock's quite fatty as well.

0:36:58 > 0:37:01It is, yeah, so chicken stock has a nice, neutral flavour, so...

0:37:01 > 0:37:02And then this goes in the oven?

0:37:02 > 0:37:04In the oven for about roughly, you know, an hour,

0:37:04 > 0:37:08- an hour and 20 minutes. - What temperature?- 120 degrees.

0:37:08 > 0:37:10- Right, you've got your pigs' cheeks. - You're in trouble!

0:37:10 > 0:37:13Pigs' cheeks are done, so we're just going to strain them all off now.

0:37:13 > 0:37:15You want to strain those in there?

0:37:15 > 0:37:17Strain the liquid into there, yeah.

0:37:17 > 0:37:19Now, what we're going to do is we're going to glaze some of

0:37:19 > 0:37:22that juice and put the pig cheeks into it.

0:37:22 > 0:37:23So, we just leave that.

0:37:23 > 0:37:25We'll just leave them to sweat down.

0:37:25 > 0:37:29- In this frying pan, the carrots are nearly there.- Yeah.

0:37:29 > 0:37:31We put a little touch of honey...

0:37:32 > 0:37:35OK, you want me to strain off these carrots?

0:37:35 > 0:37:38Yeah, strain off the carrots. In with the honey...

0:37:38 > 0:37:40Now, this is trendy honey, isn't it, really?

0:37:40 > 0:37:43It's Regents Park Honey, uh...

0:37:43 > 0:37:46which, obviously, is round the corner from the restaurant.

0:37:46 > 0:37:49One day I was using organic honey from New Zealand, believe it or not,

0:37:49 > 0:37:51I thought, there's got to be an easier way.

0:37:51 > 0:37:54So, we looked on the websites and we googled local honey,

0:37:54 > 0:37:56and we came up with Primrose Hill Honey.

0:37:56 > 0:37:59Well, Regents Park Honey, and it's great, it really is,

0:37:59 > 0:38:02loads of flavour, you know, and it's different every year.

0:38:02 > 0:38:05- You can't get more local than that, can you?- No.

0:38:05 > 0:38:09We've got our carrots here. You basically just get the carrots.

0:38:09 > 0:38:10A little bit of water left.

0:38:10 > 0:38:13So you've got the honey, ground ginger,

0:38:13 > 0:38:15a little bit of water from the carrots.

0:38:15 > 0:38:17A little bit of butter there.

0:38:17 > 0:38:19We're going to add the cheeks

0:38:19 > 0:38:22back into the sauce.

0:38:22 > 0:38:25That will just help to glaze them up.

0:38:25 > 0:38:28- Glazing those nicely.- Yeah.

0:38:30 > 0:38:33- You need about four or five. - You need four or five,

0:38:33 > 0:38:36my dad says that's a starter portion up in north Wales.

0:38:36 > 0:38:38Right.

0:38:38 > 0:38:40- Lose this for one sec. - So we don't use the veg?

0:38:40 > 0:38:43No, we're not going to use the vegetables.

0:38:43 > 0:38:45They've been cooking for a good hour and 20 minutes.

0:38:45 > 0:38:47They'll be very, very soft.

0:38:47 > 0:38:51- So, just season... - I'll take your Jersey Royals out.

0:38:51 > 0:38:53There you go.

0:38:53 > 0:38:58They are small, these tiny ones, but it's worth the wait, I have to say.

0:38:58 > 0:39:00Definitely.

0:39:00 > 0:39:02Jersey Royal potatoes.

0:39:02 > 0:39:06- But Jerseys have got to be with butter though.- Yeah, definitely.

0:39:06 > 0:39:08- I know you're a big fan of butter, James.- Nah, not me(!)

0:39:08 > 0:39:12- No idea what you're talking about. - Definitely with Jersey Royals.

0:39:12 > 0:39:15Any new potatoes really, I think, butter is essential really.

0:39:15 > 0:39:20We'll just put a nice...bit of honey roasted...

0:39:20 > 0:39:24- So, just the carrots, a little bit of ginger.- Ginger, ground ginger.

0:39:24 > 0:39:26Yeah.

0:39:26 > 0:39:28On there.

0:39:28 > 0:39:31I'm just going to serve the new potatoes

0:39:31 > 0:39:33on the side as well. I should say Jersey Royals.

0:39:33 > 0:39:37And just a little pile of the old Jersey Royals. You can't beat these.

0:39:37 > 0:39:41- The season's short, but they're... - About four weeks, the season.

0:39:41 > 0:39:45- They've extended it, six to eight weeks.- Is it?- About that.

0:39:45 > 0:39:48It's definitely worth the wait. And that is...

0:39:48 > 0:39:52Just looks and smells delicious. Remind us what that is again.

0:39:52 > 0:39:55Braised pork cheeks with carrots with honey

0:39:55 > 0:39:57and ginger with Jersey Royals potatoes.

0:39:57 > 0:39:59Proper grub.

0:40:02 > 0:40:05I have to say, that ginger... It smells...

0:40:05 > 0:40:07- The ginger's the main flavour in this dish.- There you go.

0:40:07 > 0:40:10- Shall I tuck in first? - Yeah, you get the first bite.

0:40:10 > 0:40:12Lucky.

0:40:12 > 0:40:15- Full on food today.- That looks great.- It does, doesn't it?

0:40:15 > 0:40:19- Pigs' cheeks. Have you ever tried pigs' cheeks?- Never.

0:40:19 > 0:40:20There you go.

0:40:23 > 0:40:25- Very chewy.- Chewy?- Mm.

0:40:25 > 0:40:27Chewy?!

0:40:27 > 0:40:29LAUGHTER It was his recipe!

0:40:29 > 0:40:32LAUGHTER

0:40:32 > 0:40:34I think we call that flavour!

0:40:34 > 0:40:36- Yeah.- It's lovely.

0:40:36 > 0:40:40- The ginger in there really does work.- Just a play on sweet and sour.

0:40:40 > 0:40:43Instead of mixing anything in with a rich heavy sauce, just a nice,

0:40:43 > 0:40:47- light, early summer dish.- Yeah. There you go, see what you think.

0:40:47 > 0:40:49But if they can't find pigs' cheeks, any other

0:40:49 > 0:40:52- type of cut they could use? - You could use the top of the leg,

0:40:52 > 0:40:55the nice, diced pork, but cheeks, you can't beat them. Loads of flavour.

0:40:55 > 0:40:58- Secret is slowly roasted. - Slow roasted.- There you go.

0:41:02 > 0:41:05Not only can you get great honey from Regent's Park, there

0:41:05 > 0:41:08are hives producing fantastic honey in cities all over the country now.

0:41:08 > 0:41:11What a brilliant recipe to try for your Sunday lunch.

0:41:11 > 0:41:14Now, get ready for a classic piece of Floyd On Food.

0:41:14 > 0:41:17This week, he starts of by reading some viewers' letters.

0:41:17 > 0:41:19That's dangerous!

0:41:19 > 0:41:22Talking of great things, we've had millions of letters,

0:41:22 > 0:41:25most of which have been full of praise and cheering us up

0:41:25 > 0:41:28and encouraging us to make these programmes.

0:41:28 > 0:41:30I'm sorry I can't reply to them all, there have just been too many,

0:41:30 > 0:41:33but thanks for all your lovely invitations

0:41:33 > 0:41:36and all your kind offers, especially that... Anyway, um...

0:41:36 > 0:41:38The other trouble is we've had a few complaints too.

0:41:38 > 0:41:41People keep saying, "What does all this cream, butter,

0:41:41 > 0:41:43cholesterol and all that business...?

0:41:43 > 0:41:45It's most unhealthy and you drink far too much."

0:41:45 > 0:41:48Look, we only make six programmes a year.

0:41:48 > 0:41:49It's like six dinner parties a year.

0:41:49 > 0:41:52Obviously, if you ate like that every day, you'd be ill.

0:41:52 > 0:41:56Of course you would. But every now and again does you good.

0:41:56 > 0:41:59And then there's this other thing about my casual attitude.

0:41:59 > 0:42:03I wouldn't say I was terribly casual, actually. But it's just for fun.

0:42:03 > 0:42:07And it's not just a cooking programme. Tune into the others

0:42:07 > 0:42:10if you want a really painstakingly follow the CSE course.

0:42:10 > 0:42:14This is to inspire you and cheer you up, have a laugh, have a slurp.

0:42:14 > 0:42:19And then they say things like, "You keep abusing the BBC personnel."

0:42:19 > 0:42:21Well, whoever said they were human anyway?

0:42:21 > 0:42:24And they're not here against their will, you know.

0:42:24 > 0:42:27They do have to do what they're jolly well told.

0:42:27 > 0:42:28Do you understand?

0:42:28 > 0:42:31Do you not think we've had enough now? Is that all right?

0:42:31 > 0:42:34Do you want to do one more? Can we get off the letters fairly quickly?

0:42:34 > 0:42:37That's enough letters.

0:42:37 > 0:42:40If I carried on eating fish like I was doing in the last series,

0:42:40 > 0:42:43I'd have developed fins by now. And I'm bored to death with fish.

0:42:43 > 0:42:47I want to get back to a bit of simple peasant cooking and some red meat.

0:42:47 > 0:42:49And for those of you who are vegetarians,

0:42:49 > 0:42:52switch off because this programme is really going to upset you.

0:42:52 > 0:42:55Richard, who is our cameraman here, come down,

0:42:55 > 0:42:58look at the ingredients, I'm going to show you what it all is.

0:42:58 > 0:43:01This is some lovely fatty and gristly shin of beef.

0:43:01 > 0:43:04It's important that it's shin because the veins and the gristle make

0:43:04 > 0:43:07it a very umptuous flavour when it's finally cooked.

0:43:07 > 0:43:09I've picked in some little holes

0:43:09 > 0:43:12and stuffed in some garlic into all of them.

0:43:12 > 0:43:16That's important. Over we go, Richard.

0:43:16 > 0:43:22Little shallots, beautifully peeled, fresh garlic, orange peel,

0:43:22 > 0:43:25an onion stuff with cloves... Can you see that all right?

0:43:25 > 0:43:27Just three cloves in an onion like that.

0:43:27 > 0:43:32Some very fresh herbs - rosemary, a dried bay leaf, fresh thyme

0:43:32 > 0:43:35and fresh parsley.

0:43:35 > 0:43:38Some chopped up tomato. OK.

0:43:38 > 0:43:42Some fatty pork or bacon.

0:43:42 > 0:43:45And some bacon without any fat on it.

0:43:45 > 0:43:47And a bowl of mushrooms.

0:43:47 > 0:43:51But because this is a Floyd programme and we always cook in lemonade,

0:43:51 > 0:43:54as you know, one of the most essential things is going to

0:43:54 > 0:43:58be a bottle of good, strong red wine cos you'll probably need half

0:43:58 > 0:44:01a bottle to go into the dish itself

0:44:01 > 0:44:03and you'll need half a bottle to go into yourself

0:44:03 > 0:44:06to make things really cheerful.

0:44:06 > 0:44:10SIZZLING

0:44:10 > 0:44:14So, with a little olive oil, and our lean and our fat bacon,

0:44:14 > 0:44:16we get the pan up to frying speed.

0:44:16 > 0:44:20Highly humorous, isn't it? Frying speed.

0:44:20 > 0:44:24And whack it, now that it's golden brown,

0:44:24 > 0:44:28leaving the fat behind, into this lovely earthenware pot,

0:44:28 > 0:44:31from which slow cooking beef really benefits from being

0:44:31 > 0:44:33popped into that kind of thing,

0:44:33 > 0:44:36but if you have to use aluminium or tin, it doesn't really matter.

0:44:36 > 0:44:39Then, into the fat, we put our pieces of beef,

0:44:39 > 0:44:42which you'll remember I stuffed little cubes of garlic into.

0:44:42 > 0:44:45This is the importance of frying speed, you see,

0:44:45 > 0:44:49because it quickly browns the meat.

0:44:49 > 0:44:52And a little tip here, we've got to put some salt on,

0:44:52 > 0:44:54but you never put salt on...

0:44:54 > 0:44:56Isn't this crackling noise loud? Funny, isn't it?

0:44:56 > 0:44:58It's real cooking, you see?

0:44:58 > 0:45:01You never put salt on meat until it has been sealed.

0:45:01 > 0:45:05Otherwise, it lets out all of the flavours.

0:45:05 > 0:45:07Salt on like that.

0:45:08 > 0:45:11Black pepper like that.

0:45:13 > 0:45:17That's obviously got to cook for a moment or two.

0:45:17 > 0:45:19I'll have a quick slurp.

0:45:22 > 0:45:26And then... You see... Come back, Richard. You're too far away.

0:45:26 > 0:45:29Come back. We've got that nicely sealed and browned.

0:45:29 > 0:45:32And it goes straight... This is quite difficult.

0:45:32 > 0:45:38We lift it into the bacon, which is already there. One...

0:45:40 > 0:45:43There's a piece per person here, by the way. One piece per person.

0:45:43 > 0:45:46Give them plenty, my old sergeant major used to say.

0:45:46 > 0:45:49One per man per day. There we are.

0:45:49 > 0:45:52There is the first part of our dome.

0:45:52 > 0:45:55Now, we add the rest of the ingredients.

0:45:55 > 0:45:58Richard, you'll have to follow me back. All these other things

0:45:58 > 0:46:02now have to go in. And the first thing is a trig's potter. OK?

0:46:03 > 0:46:06Trig's potter. A little landmine. Now, a sea mine.

0:46:06 > 0:46:08An onion with its cloves.

0:46:08 > 0:46:11The four or five pieces of orange peel.

0:46:12 > 0:46:16A plateful of little shallots, or small pickling onions,

0:46:16 > 0:46:18if you haven't shallots.

0:46:18 > 0:46:21Some of these mushrooms. Like that.

0:46:21 > 0:46:23OK.

0:46:23 > 0:46:28Then, one sprig of rosemary can go in.

0:46:28 > 0:46:32This is looking rather pretty, actually. A bay leaf has gone in.

0:46:32 > 0:46:36A spriglet of thyme. Don't overdo the herbs.

0:46:36 > 0:46:39And a little packet, as we say in French, of parsley.

0:46:39 > 0:46:42Cover the lot with the tomatoes, like that.

0:46:42 > 0:46:44I'll just lift that, so you can...

0:46:44 > 0:46:47Looks like the front of an Elizabeth David book.

0:46:47 > 0:46:50I shouldn't insult her. She's one of the finest cooks there ever was.

0:46:50 > 0:46:56And then...in with our...lovely

0:46:56 > 0:46:58bottle of wine.

0:46:58 > 0:47:04All you now have to do is put the lid on and into the oven.

0:47:04 > 0:47:07And I'm off and you're off for some magical trips around Newquay.

0:47:38 > 0:47:40My correspondents tell me that there

0:47:40 > 0:47:44are some of you that don't like me very much. You complain about me.

0:47:44 > 0:47:47But some people really do like me, like the Ms from Muswell Hill

0:47:47 > 0:47:50who sent me this splendid iridescent green bowtie.

0:47:50 > 0:47:53And also, I've been hearing you've been having trouble

0:47:53 > 0:47:56with your pollocks.

0:47:56 > 0:48:01Now, pollocks are rather humble little fish, or a large fish,

0:48:01 > 0:48:04that people who'd really love to catch bass or cod always end up with.

0:48:04 > 0:48:07They write to me, the expert on fish - uh-huh(!) -

0:48:07 > 0:48:10demanding, praying, pleading for information

0:48:10 > 0:48:12on how to deal with a pollock.

0:48:12 > 0:48:14Boring things, full of bones.

0:48:14 > 0:48:17Happily, Valerie and Marianne Farrar Hockley,

0:48:17 > 0:48:19who seem to live in the Cameroon

0:48:19 > 0:48:22but holiday in Dorset, have the answer.

0:48:22 > 0:48:26They have sent me, from the Cameroon, some pepper paste.

0:48:26 > 0:48:31With that, I'll relieve your pollock problems. Come with me.

0:48:33 > 0:48:37In this pan we have a fillet of pollock.

0:48:37 > 0:48:40It's been sauteed gently in butter.

0:48:40 > 0:48:43We're going to add some lemon juice.

0:48:44 > 0:48:47Fresh lemon juice, I hasten to add,

0:48:47 > 0:48:50and yes, I have put salt and pepper on the fish.

0:48:50 > 0:48:54Then I put a little spoonful of my pepper paste...

0:48:54 > 0:48:59Peter Piper picked some peppers from the Newquay shore.

0:48:59 > 0:49:01Stirred it in.

0:49:01 > 0:49:05Added some beautiful double cream, stirred the while...

0:49:05 > 0:49:10till it became pale green and bubbled and well amalgamated.

0:49:10 > 0:49:16Then, using a simple left-handed action over a right-handed sieve,

0:49:16 > 0:49:20poured the simple hot pepper sauce over the pollock.

0:49:20 > 0:49:23# Fish, fish, fish Gotta have some fish

0:49:23 > 0:49:26# Fish, fish, fish Gotta have some fish

0:49:26 > 0:49:28# Fish, fish, fish Gotta have some fish

0:49:28 > 0:49:30# Fish?! Fish! #

0:49:30 > 0:49:35So, while my vegetarian cameraman takes a big deep breath,

0:49:35 > 0:49:40turn to page six of the Radio Times and scratch and sniff the sachet, OK,

0:49:40 > 0:49:42for the Floyd daube. Doesn't that look wonderful?

0:49:42 > 0:49:45Anyway, you've seen that.

0:49:45 > 0:49:48I want to introduce you to our hostess, Trish.

0:49:48 > 0:49:53She made the fatal mistake of saying, "You can use my kitchen any time!"

0:49:53 > 0:49:55We did, and we've wrecked the day.

0:49:55 > 0:49:58- Thanks, and here's to you.- You're welcome.

0:49:58 > 0:50:00- Thank you very much.- Cheers.

0:50:00 > 0:50:05What I'd like you to do, and I'm not going to pinch you... Ow!

0:50:05 > 0:50:10That's hot. ..is to taste this and tell me honestly...

0:50:10 > 0:50:14We always say this and we edit it out afterwards if you don't agree.

0:50:14 > 0:50:19Have a little go at this very simple, humble Provencal beef daube.

0:50:19 > 0:50:24There's a little bit for you. Tuck into that. See what you think.

0:50:24 > 0:50:26I'm going to help myself.

0:50:26 > 0:50:29Richard, come back to my plate so we don't embarrass Trish.

0:50:29 > 0:50:32She's not used to eating in front of a load of people like that.

0:50:32 > 0:50:36This isn't a thickened sauce. It's deliberately thinned,

0:50:36 > 0:50:42but it has all the flavours of wine and beef and the pig's trotter.

0:50:42 > 0:50:45- How's it tasting?- Good.- All right, is it? Let me have a go.

0:50:47 > 0:50:50- It is good, isn't it?- Mmm.

0:50:50 > 0:50:54We've got to go now because the producer's getting in a bit of a flap

0:50:54 > 0:50:56and there you are. Cheerio. See you next time.

0:51:02 > 0:51:07- So, are you going to have a bit of your own cheese?- Please.

0:51:07 > 0:51:10- No bread?- No, thank you.- Why not?

0:51:10 > 0:51:14I prefer eating cheese with fruit.

0:51:14 > 0:51:15Are you mad?

0:51:15 > 0:51:19Actually, the whole thing about this programme is mad, isn't it?

0:51:19 > 0:51:22I go to supermarkets and shops and you see these dazzling wedges,

0:51:22 > 0:51:26multicoloured chunks of cheese... Or are they wax? We don't really know.

0:51:26 > 0:51:29..because they never let us taste it before we buy it.

0:51:29 > 0:51:33So the BBC, in its generosity, said, "Come down to Sharpham Farm

0:51:33 > 0:51:35"where they make really good cheese."

0:51:35 > 0:51:37So I've driven down here to meet Isabella here,

0:51:37 > 0:51:39who's a media friend of mine,

0:51:39 > 0:51:43and I'm surprised. I haven't found any Cheddar, any West Country cheese,

0:51:43 > 0:51:47I've found a kind of a brie. What are we doing making brie,

0:51:47 > 0:51:50if it is, cos that's what it looks like, in the middle of Devon?

0:51:50 > 0:51:53Well, it's a Coulommiers, a farmhouse Coulommiers,

0:51:53 > 0:51:56and it's made from unpasteurised Jersey milk.

0:51:56 > 0:51:59- It's slightly runny. Should it be runny like that?- Hmm.

0:51:59 > 0:52:02It can be eaten either very young

0:52:02 > 0:52:05or, depending on how strong you like it,

0:52:05 > 0:52:07you can eat it as it matures.

0:52:07 > 0:52:09I don't like the idea of English cheese

0:52:09 > 0:52:12having everything squeezed out of it.

0:52:12 > 0:52:14I like a soft cheese with a lot of moisture,

0:52:14 > 0:52:18and where you're closer to the original milk that it's made from.

0:52:18 > 0:52:21And so the shape of this cheese enables it to taste

0:52:21 > 0:52:23in the way that you want it to taste?

0:52:23 > 0:52:26Anyway, listen, believe it or not, despite our merry time here,

0:52:26 > 0:52:30Isabella's got some work to do. There's a man coming in a minute.

0:52:30 > 0:52:32He's going to come and buy some of your cheese.

0:52:40 > 0:52:43- Hi,. I'm Keith. Who are you? - Randolph Hodgeson.

0:52:43 > 0:52:45INDISTINCT CONVERSATION

0:52:47 > 0:52:50This is a small selection of what we've got today.

0:52:50 > 0:52:52These I'd like you to try.

0:52:52 > 0:52:55This is a Devon Garland, which I got earlier.

0:52:55 > 0:52:57A garland of herbs through it.

0:52:57 > 0:52:59It's a bit young to eat now

0:52:59 > 0:53:00so we'll have some of these.

0:53:00 > 0:53:03You must have an absolutely incredibly good lifestyle,

0:53:03 > 0:53:06- charging around the country, buying cheeses.- It's hard graft.

0:53:06 > 0:53:10- 13 hours a day, driving.- Cor! Mon oeil, as they say.

0:53:10 > 0:53:11What have you got here?

0:53:11 > 0:53:14Richard, you're going to have to look at this lot.

0:53:14 > 0:53:16We'll have to unwrap things.

0:53:16 > 0:53:17You'll have to tell us all about it.

0:53:17 > 0:53:22There's a nice, soft sheep's milk cheese from Round Oak, near Mendip.

0:53:22 > 0:53:25Another one of the goat's milk cheeses.

0:53:25 > 0:53:29A small smoked cheese that they do as well, which is delicious.

0:53:29 > 0:53:32- Would you like to try? - I'm desperate to try them,

0:53:32 > 0:53:35- particularly that small smoked cheese.- That's a sheep -

0:53:35 > 0:53:38- the same as this but just smoked. - Brilliant.

0:53:38 > 0:53:40It's really rather lovely.

0:53:40 > 0:53:44Quite delicately smoked. It's not too dark.

0:53:44 > 0:53:46Thank you very much indeed.

0:53:46 > 0:53:47Isa, you have some too.

0:53:48 > 0:53:51- Oh, wow.- Very moist. Very delicate.

0:53:51 > 0:53:55If you ever are stupid enough to buy those little brown Austrian sausages

0:53:55 > 0:53:58in supermarkets, when this kind of stuff is available,

0:53:58 > 0:54:01- you're a lunatic. This is brilliant. - Delicious, isn't it?

0:54:01 > 0:54:04- What else have we got?- There's rather a nice hard goat's cheese,

0:54:04 > 0:54:07also from the Mendip, from Slate Farm.

0:54:07 > 0:54:10That's quite a nice, crusty one.

0:54:10 > 0:54:11It's about three months old.

0:54:11 > 0:54:14I've been trundling all over the South West - I've never seen

0:54:14 > 0:54:17one of these in the shops, anywhere. Why can't we buy...?

0:54:17 > 0:54:21You feel as though you could play a sport with this. Hurling

0:54:21 > 0:54:23or some kind of strange game.

0:54:23 > 0:54:25- Fairly robust.- Can we taste it?

0:54:25 > 0:54:27Yes, let's bite into that.

0:54:27 > 0:54:29I think it's quite a special one.

0:54:29 > 0:54:32I ironed it earlier and it's got a bit of blue in it.

0:54:32 > 0:54:35- What does "ironing" mean?- I'll do it.

0:54:35 > 0:54:37I've got my iron here.

0:54:37 > 0:54:39When I try the cheeses,

0:54:39 > 0:54:42first of all, we just take a little bore out of it.

0:54:42 > 0:54:46Take a core. You see, that's how it normally is.

0:54:46 > 0:54:49It's a nice, white, smooth, creamy cheese.

0:54:49 > 0:54:52But this one has got a little bit of blue coming into it.

0:54:52 > 0:54:54- Is that good or bad?- Can be either.

0:54:54 > 0:54:57- Matter of taste or...? - Matter of taste

0:54:57 > 0:54:59but quite often it's too blue,

0:54:59 > 0:55:03or blueing not in the correct way, and that's not acceptable,

0:55:03 > 0:55:07- but I think this might be quite nice and delicate.- Can I have a taste?

0:55:07 > 0:55:09Not too much.

0:55:10 > 0:55:12I'd go for that. I think that's excellent.

0:55:12 > 0:55:14Anyway, what else have we got?

0:55:14 > 0:55:17I can see a piece of Cheddar.

0:55:17 > 0:55:19Now, my favourite meal

0:55:19 > 0:55:22is from the olden days, when they used to put a wire through a truckle

0:55:22 > 0:55:25and slice a piece off, was to have a piece of toasted cheese.

0:55:25 > 0:55:27As a kid, I used to live on it.

0:55:27 > 0:55:30Since then, sadly, I haven't really tasted much good Cheddar cheese.

0:55:30 > 0:55:34What should you look for in a good Cheddar cheese, and is that one?

0:55:34 > 0:55:36This is. This is from Quickes, near Exeter.

0:55:36 > 0:55:40It's one of their extra-mature cheeses.

0:55:40 > 0:55:42Over a year old.

0:55:42 > 0:55:45- Yeah.- They're quite a big creamery

0:55:45 > 0:55:51and they've just recently started making unpasteurised cheeses for us.

0:55:51 > 0:55:53They're trying it out for us.

0:55:53 > 0:55:55They've really come on very well.

0:55:55 > 0:55:57I think you'll find this quite nice.

0:55:57 > 0:56:00Isabella, are you going to comment on the Cheddar?

0:56:00 > 0:56:03Oh, that's beautifully strong.

0:56:03 > 0:56:07Now, the one thing I'm really fascinated by is this blue cheese.

0:56:07 > 0:56:09That's made very nearby

0:56:09 > 0:56:11at Sharpham Barton by Robin Congdon.

0:56:11 > 0:56:14- It's a sheep's milk cheese. - That's a very rare cheese, then.

0:56:14 > 0:56:18It's a blue cheese milk, which is even rarer.

0:56:18 > 0:56:20Very difficult to make, similar to a Roquefort.

0:56:20 > 0:56:24- Which is a highly expensive cheese and highly esteemed.- Yes.

0:56:24 > 0:56:25As is Robin's.

0:56:25 > 0:56:27Have a little piece of that.

0:56:27 > 0:56:31It's very difficult to cut, unfortunately.

0:56:32 > 0:56:34Oh, that's beautiful. Sheep's cheese.

0:56:34 > 0:56:38Hands up everybody who's had a sheep's cheese. I bet you haven't,

0:56:38 > 0:56:41but if you can get some, it's well worth trying.

0:56:41 > 0:56:44One thing I'd like to say is,

0:56:44 > 0:56:47this cheese is available. If you live somewhere near a farm

0:56:47 > 0:56:50that makes it, go and buy it. Go to your supermarket,

0:56:50 > 0:56:53demand that they stock it because they will. They want your business.

0:56:53 > 0:56:57You've got all these people doing their best to get it to you.

0:56:57 > 0:56:59Randolph, Isabella, that's fantastic.

0:56:59 > 0:57:02I have to say to you, corny though it is, cheese!

0:57:12 > 0:57:15It's always fantastic to see him cooking.

0:57:15 > 0:57:18As ever on Best Bites, we're looking back at some of the great cooking

0:57:18 > 0:57:21from he Saturday Kitchen larder. Still to come -

0:57:21 > 0:57:24I'm dwarfed behind two of the biggest chefs in the business

0:57:24 > 0:57:27in the omelette challenge - Nathan Outlaw and Stephane Reynaud

0:57:27 > 0:57:30both try to better their times but how will they do?

0:57:30 > 0:57:32Find out a little later on.

0:57:32 > 0:57:35Michael Caines had just been awarded an MBE when he came into the studio

0:57:35 > 0:57:38to roast a beautiful breast of Barbary duck.

0:57:38 > 0:57:41He covers the duck in honey and Chinese five spice and serves it

0:57:41 > 0:57:45with a wild-mushroom fricassee flavoured with tarragon and spinach.

0:57:45 > 0:57:48And Spice Girl Mel B faced her food heaven or food hell.

0:57:48 > 0:57:50Would she get her food heaven - salmon with my tasty

0:57:50 > 0:57:54salmon coulibiac - a fillet and smoked salmon wrapped in pastry

0:57:54 > 0:57:57with spinach and served with carrots and asparagus -

0:57:57 > 0:57:59or would she get her dreaded food hell - scallops?

0:57:59 > 0:58:02It could be panko-topped scallops with black pudding,

0:58:02 > 0:58:04cauliflower puree, and a vanilla and curry oil.

0:58:04 > 0:58:07Find out what she gets to eat at the end of today's show.

0:58:07 > 0:58:10Now, Mark Sergeant is often known as a snappy dresser

0:58:10 > 0:58:13and often gets compliments for the trendy jumpers he wears on the show.

0:58:13 > 0:58:16But in this clip, he looks like he's borrowed a jumper

0:58:16 > 0:58:18from the local cricket team.

0:58:18 > 0:58:21Mr Mark Sergeant! I promise I won't talk about your jumper.

0:58:21 > 0:58:23What are we cooking?

0:58:23 > 0:58:27We're going to do some really nice line-caught sea bass.

0:58:27 > 0:58:28We always use line-caught

0:58:28 > 0:58:31because dredged or farmed - not the best quality...

0:58:31 > 0:58:33By line catching it,

0:58:33 > 0:58:35you're not raping the sea of its stocks.

0:58:35 > 0:58:38- It's a much better quality.- Exactly.

0:58:38 > 0:58:40We've got line-caught bass and that's with what?

0:58:40 > 0:58:45We're going to season that with white peppercorns and corianders seeds,

0:58:45 > 0:58:47which we're going to crack over it.

0:58:47 > 0:58:50And fennel pesto, where we're going to use fennel raw,

0:58:50 > 0:58:53blitz it up with the usual kind of pesto ingredients.

0:58:53 > 0:58:55- No garlic, cos it's too strong.- OK.

0:58:55 > 0:58:59Some nice pine kernels, olive oil, a little ground almonds.

0:58:59 > 0:59:02- Standard... Normally, you'd use Parmesan.- Exactly.

0:59:02 > 0:59:04And then finish off with fennel herb

0:59:04 > 0:59:06or some nice fresh dill.

0:59:06 > 0:59:09And a nice tomato salsa on the side.

0:59:09 > 0:59:11Cherry tomatoes, a little touch of sesame oil,

0:59:11 > 0:59:14Tabasco, lemon juice. Nice and fresh.

0:59:14 > 0:59:17- So you're going to get on and cook the bass.- Yes.

0:59:17 > 0:59:19This is a fennel pesto,

0:59:19 > 0:59:23but I'm presuming, because it's got Parmesan, pine nuts and olive oil,

0:59:23 > 0:59:25- you're calling it a pesto. - Exactly, yeah.

0:59:25 > 0:59:29- Different pestos can have different things in it.- Yes.

0:59:29 > 0:59:31The classic pesto, obviously, is the basil one,

0:59:31 > 0:59:34but this is the usual play on words.

0:59:34 > 0:59:37It's got the same principles but nice and light and fresh.

0:59:37 > 0:59:41Fennel's got this incredible fresh aniseed taste.

0:59:41 > 0:59:43Goes amazingly well with fish.

0:59:43 > 0:59:46- You're scoring the skin on the top. - Yes, two things -

0:59:46 > 0:59:50that stops it from curling up and helps it crisp up,

0:59:50 > 0:59:54but also, the oil can go through these little score lines

0:59:54 > 0:59:57- and it helps to cook the fish a little bit quicker.- Yeah.

0:59:57 > 1:00:01Do you use bass much in your restaurant, Nic? Sea bass?

1:00:01 > 1:00:05Sea bass? We do, definitely. We've got sea bass and sea bream.

1:00:05 > 1:00:06We cook it over the char-grill

1:00:06 > 1:00:08and we use a white miso,

1:00:08 > 1:00:11- and we marinate it for 24 hours. - It's delicious, that.

1:00:11 > 1:00:13So cracking over the coriander mix there.

1:00:13 > 1:00:17- This you can have ready in your pepper-grinder at home? - Exactly that.

1:00:17 > 1:00:19Remind us what's in there again.

1:00:19 > 1:00:21White peppercorns and coriander seeds.

1:00:21 > 1:00:24We use all sorts of different spice mixes at work.

1:00:24 > 1:00:28You can add anything from toasted fennel seeds,

1:00:28 > 1:00:32cumin, what we've got here, coriander...

1:00:32 > 1:00:36Even just bashed down in a pestle and mortar...

1:00:36 > 1:00:41some star anise. Fantastic with fish as well.

1:00:41 > 1:00:43Everyone thinks when you're cooking fish,

1:00:43 > 1:00:45you need to get a pan absolutely stinking hot. You don't.

1:00:45 > 1:00:50You need to be in control of the temperature of your pan.

1:00:50 > 1:00:53You need to get it hot enough so it won't stick to the pan

1:00:53 > 1:00:56- but just a nice ambient temperature. - OK.

1:00:56 > 1:00:58So that's on.

1:00:58 > 1:01:01If you see the fish starting to curl up a little bit,

1:01:01 > 1:01:03just take the pan off slightly

1:01:03 > 1:01:06and leave it to cool down, and it will relax the fish down.

1:01:06 > 1:01:08And that's just in olive oil?

1:01:08 > 1:01:10Just in olive oil. A nice temperature.

1:01:10 > 1:01:12Get a knife...

1:01:12 > 1:01:14What's next?

1:01:14 > 1:01:18- I think fennel's such an underrated veg.- It's stunning.

1:01:18 > 1:01:20People are using it more in the home now,

1:01:20 > 1:01:22because of programmes like this.

1:01:22 > 1:01:26Don't throw away these bits - fantastic in fish stock or...

1:01:26 > 1:01:30- Soups.- Especially this time of year - really nice chilled soups.

1:01:30 > 1:01:32Amazing, amazing.

1:01:32 > 1:01:34I also put it in desserts, as well.

1:01:34 > 1:01:38You can actually make a fennel and chocolate combination.

1:01:38 > 1:01:42- I can see how that goes, the aniseed. - The aniseedy flavours go together.

1:01:42 > 1:01:44That fish has relaxed back down again

1:01:44 > 1:01:47so we bring it back onto the heat. You're prepping the tomato salsa.

1:01:47 > 1:01:52I've got tomatoes, coriander leaf, and then I take it

1:01:52 > 1:01:54I'm going to put in a couple of different things.

1:01:54 > 1:01:57A touch of Tabasco, because it gives it a bit of a kick, a nice heat.

1:01:57 > 1:01:59Some olive oil as well.

1:01:59 > 1:02:02And a little secret ingredient -

1:02:02 > 1:02:03sesame oil.

1:02:03 > 1:02:07Just a little touch really brings the flavour through.

1:02:07 > 1:02:09It's amazing how it does that.

1:02:09 > 1:02:12- Did you borrow that from my kitchen, Mark?- Sorry?

1:02:12 > 1:02:14- Did you borrow the sesame oil from my kitchen?- Exactly!

1:02:14 > 1:02:17Nicked it from his idea in his restaurant!

1:02:17 > 1:02:21OK. So that's ground down now. You can smell that. It's amazing.

1:02:21 > 1:02:23It really is one of my favourite things.

1:02:23 > 1:02:27Raw fennel's delicious. If you thinly slice it

1:02:27 > 1:02:29and blanch it in ice-cold water, crisp it right up,

1:02:29 > 1:02:32with salad, it's superb.

1:02:32 > 1:02:34So, pine kernels, olive oil, a little bit of ground almonds.

1:02:34 > 1:02:37- You've toasted the pine nuts. - Toasted pine nuts.

1:02:37 > 1:02:41- If you could just grate a little bit of this Parmesan for me.- Yeah.

1:02:41 > 1:02:43Great, excellent.

1:02:43 > 1:02:45I'll just get that blitzed up.

1:02:45 > 1:02:47There we go. Right.

1:02:47 > 1:02:49So now we've got some of this lovely dill.

1:02:49 > 1:02:52If you could just whack that Parmesan in there and we'll blitz that up.

1:02:52 > 1:02:56Fish should be cooked 90% of the way on the skin. OK?

1:02:56 > 1:02:59So you're getting a really crisp skin.

1:02:59 > 1:03:03The skin is a protection so the fish doesn't overcook. It stays moist.

1:03:03 > 1:03:05You can see by the lines of the fish here...

1:03:05 > 1:03:08It's just starting to turn less opaque,

1:03:08 > 1:03:10so you've got this nice pink flesh where it's still raw

1:03:10 > 1:03:12and the line of the fish here, which is cooking up gradually.

1:03:12 > 1:03:16- That's why you leave the skin on, to help protect it.- Exactly that.

1:03:16 > 1:03:19It's also delicious to eat.

1:03:19 > 1:03:21Now, you mention line caught.

1:03:21 > 1:03:24Line-caught bass is so much bigger than the traditional farmed stuff,

1:03:24 > 1:03:26- which is quite small.- Absolutely.

1:03:26 > 1:03:29If you can't get line-caught bass, farmed bass is fine

1:03:29 > 1:03:32for roasting whole or serving as one portion,

1:03:32 > 1:03:35but this is the daddy of the fish, really.

1:03:35 > 1:03:39It's like the difference between wild venison and farmed venison.

1:03:39 > 1:03:43It's a much more robust flavour to it. It's really good.

1:03:43 > 1:03:45OK, so we put some of that in there.

1:03:45 > 1:03:47A little touch more olive oil,

1:03:47 > 1:03:51because the ground almonds, nuts and Parmesan absorbed all the oil.

1:03:51 > 1:03:53You want this quite loose and light.

1:03:53 > 1:03:56There's no sauce with this. This is the sauce.

1:03:56 > 1:03:59- Connie, are you a big fan of sea bass?- I've never tried it before.

1:03:59 > 1:04:01I'm looking forward to it.

1:04:01 > 1:04:04It's cheaper here than it is in his restaurant!

1:04:04 > 1:04:06I love salmon, though.

1:04:06 > 1:04:09I have salmon every day. I love it.

1:04:09 > 1:04:12OK, that's about another 30 seconds for that to cook,

1:04:12 > 1:04:15so we can start plating it.

1:04:15 > 1:04:17There's your little salsa there.

1:04:17 > 1:04:19That looks superb, actually.

1:04:19 > 1:04:21It's great.

1:04:21 > 1:04:23I think I heard the maitre d'

1:04:23 > 1:04:26come through and say, "There's one no tomato,"

1:04:26 > 1:04:29so I'm just going to plate up two here!

1:04:30 > 1:04:34Tell us about these. You're going to serve it with these.

1:04:34 > 1:04:37People who grow their own stuff at home...

1:04:37 > 1:04:40I particularly grow my own stuff and pea shoots and peas

1:04:40 > 1:04:43- are starting to come through now. - They taste of something.

1:04:43 > 1:04:45You get all these little salads,

1:04:45 > 1:04:47like lollo rossos and all that lot,

1:04:47 > 1:04:50they're great for bulk but they don't taste of anything,

1:04:50 > 1:04:53whereas pea shoots have lovely texture, they look fantastic,

1:04:53 > 1:04:55they taste of something.

1:04:55 > 1:04:57There's no point in putting stuff on a plate

1:04:57 > 1:04:59- that doesn't taste of anything. - Exactly.

1:04:59 > 1:05:03- You're turning this over at the last minute.- That'll finish off cooking,

1:05:03 > 1:05:06going to be about another ten seconds on there.

1:05:06 > 1:05:11Most people think, with fish, you can't eat it slightly undercooked in the middle.

1:05:11 > 1:05:14Now we just put the tomato salsa around.

1:05:18 > 1:05:20Getting a special plate for you.

1:05:20 > 1:05:22- Do you want me to put a few of these pea shoots around?- Yep.

1:05:22 > 1:05:25- Would you like some pea shoots? - I'd love it.

1:05:25 > 1:05:27They're green, so be careful!

1:05:27 > 1:05:30But they have got a really distinctive flavour.

1:05:30 > 1:05:32- They taste superb.- Amazing.

1:05:32 > 1:05:33They make the dish look fantastic.

1:05:33 > 1:05:37So many people put little sprigs of chervil on -

1:05:37 > 1:05:40it doesn't actually taste of anything. These pea shoots are great.

1:05:40 > 1:05:44- Put some pea shoots on there for me as well, James.- Pea shoots on there.

1:05:44 > 1:05:47When you're cooking your fish, you need to baste it

1:05:47 > 1:05:49just before it comes out of the pan,

1:05:49 > 1:05:52- just to liven up that skin.- Yep.

1:05:52 > 1:05:55- Give it a little glaze. - It's cooked in real time.

1:05:55 > 1:05:57No need to put it through the oven if you cook it this way.

1:05:57 > 1:06:01Absolutely not. But just be in control of the pan yourself.

1:06:01 > 1:06:04That fish is nice and crisp on top, beautifully moist in the middle.

1:06:04 > 1:06:07Get that sat on there... Great.

1:06:07 > 1:06:09Look at the colours. It looks superb.

1:06:09 > 1:06:11A little one for Connie. Fantastic.

1:06:11 > 1:06:14- And that's it. - Remind us what that is again.

1:06:14 > 1:06:17Crispy pan-roasted line-caught sea bass

1:06:17 > 1:06:21with a fennel pesto and a really lovely tomato and coriander salsa.

1:06:21 > 1:06:23One with, one without.

1:06:28 > 1:06:30Superb. This is a first -

1:06:30 > 1:06:32two plates!

1:06:32 > 1:06:34There you go.

1:06:34 > 1:06:38- That's yours.- Oh!- There you go. I'll pass this round to you girls.

1:06:38 > 1:06:40- Dive into that.- Thank you.

1:06:40 > 1:06:43- Dive in, tell us what you think.- OK.

1:06:43 > 1:06:47- This is the first time you've ever had sea bass?- Yeah, the first.

1:06:47 > 1:06:49It's a fantastic fish.

1:06:49 > 1:06:52- It is the king of the sea. - It's way up there.

1:06:57 > 1:06:59- Healthy... - It's delicious, isn't it?- Mmm!

1:06:59 > 1:07:02It's gorgeous. That sauce is amazing.

1:07:02 > 1:07:04- Do you like the pesto? - It's gorgeous.

1:07:04 > 1:07:07It's a really nice fish, as well.

1:07:07 > 1:07:09- Does it have any bones in it?- No.

1:07:09 > 1:07:12It's a flat fish with a central bone, a few small ones to take out,

1:07:12 > 1:07:15but it's got a lovely, delicate texture to it.

1:07:15 > 1:07:17- It's very subtle.- Yeah.

1:07:17 > 1:07:21I will substitute that for salmon because I'm always eating salmon.

1:07:21 > 1:07:24- Most people...- You could do that? - You could to that with salmon.- Girls?

1:07:24 > 1:07:28I'm like Connie, I've never tried it before but it's lovely.

1:07:28 > 1:07:31- Nic, what do you reckon to the salsa?- I love the freshness

1:07:31 > 1:07:33of the fennel. It really works with the sea bass.

1:07:37 > 1:07:41I still can't believe Connie had never tried sea bass before.

1:07:41 > 1:07:44Both Nathan Outlaw and Stephane Reynaud needed to get

1:07:44 > 1:07:47further up the leaderboard when they met at the omelette challenge hobs.

1:07:47 > 1:07:50Let's see if they manage it and, no, you're not seeing things.

1:07:50 > 1:07:53Both of these chefs are not standing on boxes.

1:07:53 > 1:07:57These two are not too bad - 22.96 as opposed to 32.38.

1:07:57 > 1:08:01Neck and neck. However, wrong side of the board there, Stephane.

1:08:01 > 1:08:04Usual rules apply. Let's put the clocks on the screen, please.

1:08:04 > 1:08:06I look small between you two.

1:08:06 > 1:08:09Are you ready? Three, two, one, go!

1:08:12 > 1:08:14Oh, no!

1:08:22 > 1:08:24It's the concentration.

1:08:24 > 1:08:27- It's amazing.- You cook meat and fish, you see!- Not an omelette!

1:08:27 > 1:08:29That is quick.

1:08:33 > 1:08:37- I think Stephane needs some lardons or something.- Some gizzards.

1:08:37 > 1:08:38Gizzards!

1:08:47 > 1:08:48Are you waiting for me?

1:08:48 > 1:08:50GONG CRASHES

1:08:52 > 1:08:54- At least we know it's cooked(!) - Sure.

1:08:54 > 1:08:57Which is kind of a first for this show in recent months.

1:08:59 > 1:09:01Nice, as well.

1:09:01 > 1:09:04Chef, how did you do that?

1:09:06 > 1:09:08I've only done half the egg in there.

1:09:11 > 1:09:14Pretty good. Stephane...

1:09:14 > 1:09:16Yes. I have to come back.

1:09:18 > 1:09:20- Do you think you beat your time?- No.

1:09:20 > 1:09:24No! You've got to come back. Come back when the weather's better!

1:09:24 > 1:09:27- With pleasure.- With your barbecue. 40.92.- Thank you.

1:09:27 > 1:09:29Nathan...

1:09:29 > 1:09:31I don't know.

1:09:32 > 1:09:34Do you think you were quicker?

1:09:34 > 1:09:37It's an omelette. It's a perfectly good omelette.

1:09:37 > 1:09:39- You are quicker.- Oh!

1:09:39 > 1:09:42STEPHANE WHISTLES

1:09:42 > 1:09:45- Trains at night!- The amount of mocking I get about this omelette.

1:09:45 > 1:09:48You're on, you're on.

1:09:48 > 1:09:50- You're on this side of the board. - Really?

1:09:50 > 1:09:53- You're on the blue board.- No way!

1:09:53 > 1:09:54- No, you're not!- Ah!

1:09:54 > 1:09:57You did it in 20.18,

1:09:57 > 1:09:59which puts you next to Tanner and Marcus Wareing.

1:09:59 > 1:10:03- That's all right.- Good company.

1:10:08 > 1:10:09Well done, Nathan.

1:10:09 > 1:10:11It's not every day you get an MBE

1:10:11 > 1:10:13but if you do, what better way to celebrate

1:10:13 > 1:10:15than coming on Saturday Kitchen

1:10:15 > 1:10:17armed with a duck breast?

1:10:17 > 1:10:19Michael Caines knows what I'm talking about.

1:10:19 > 1:10:22It's great to have him back, Michael Caines.

1:10:22 > 1:10:24Good to have you on the show. What are you cooking?

1:10:24 > 1:10:28Roasted duck. We're going to honey-roast it.

1:10:28 > 1:10:31First, I want to get that skin nice and crispy.

1:10:31 > 1:10:34- So just season it first. - Tell us about the duck.

1:10:34 > 1:10:36- Barbary duck?- It is.

1:10:36 > 1:10:37This is a nice...

1:10:37 > 1:10:40This is just a large fillet, as you can see.

1:10:40 > 1:10:43I've scored the skin so it goes crispy

1:10:43 > 1:10:46but the actual duck itself, this is a Barbary duck. It's a large fillet.

1:10:46 > 1:10:49If you get a Gressingham, it's slightly smaller.

1:10:49 > 1:10:53This will do about two portions. It's a fairly large duck itself.

1:10:53 > 1:10:56It's quite a large duck, innit, this one?

1:10:56 > 1:11:00- It is.- It's a French breed?- It is, but these days,

1:11:00 > 1:11:03you know, if you ask a supplier what their breed is,

1:11:03 > 1:11:05they don't often tell you.

1:11:05 > 1:11:07You don't need a lot of oil in the pan

1:11:07 > 1:11:10because the duck breast itself will render down.

1:11:10 > 1:11:13If anybody has seen a picture of these,

1:11:13 > 1:11:17- these are the quite large black ones with the red face.- That's right.

1:11:17 > 1:11:19And of course, you get wild duck as well.

1:11:19 > 1:11:23That's something different again. I'm going to need some shallots.

1:11:23 > 1:11:25- This is for our...- Fricassee.

1:11:25 > 1:11:28We're going to use some butter, wild mushrooms,

1:11:28 > 1:11:32some chanterelles, some pied de mouton.

1:11:32 > 1:11:36A selection, really. Get what you can these days.

1:11:36 > 1:11:39Got some water, a little lemon juice and some tarragon.

1:11:39 > 1:11:43We're going to make a fricassee - basically you're making something

1:11:43 > 1:11:46and you're going to use the cooking juices

1:11:46 > 1:11:48for its sauce, so it's something you can do at home.

1:11:48 > 1:11:52The duck itself, just going to get that colour on the skin

1:11:52 > 1:11:56but at the same time, you're going to render it down.

1:11:56 > 1:11:59- That's important.- This is important. People cooking duck

1:11:59 > 1:12:02often think duck is quite fatty,

1:12:02 > 1:12:05but if you cook it this way, particularly this breed of duck,

1:12:05 > 1:12:08- it's not got that amount of fat on it, has it?- Absolutely.

1:12:08 > 1:12:10Also, when you say "honey-roast",

1:12:10 > 1:12:12a lot of people put the honey on before

1:12:12 > 1:12:14and then you end up with this dark, black skin,

1:12:14 > 1:12:17and what you want is to put the honey on after,

1:12:17 > 1:12:21and I'm going to mix that with a little Chinese five spice,

1:12:21 > 1:12:23which we'll mix together after.

1:12:23 > 1:12:26You don't want to chop the tarragon too much.

1:12:26 > 1:12:28This is soft tarragon.

1:12:28 > 1:12:31It's going to cook with the sauce anyway.

1:12:31 > 1:12:33Stuart, are you a big fan of duck at the Boxwood?

1:12:33 > 1:12:36- I'm watching how fast Michael is compared to you.- Exactly.

1:12:36 > 1:12:38Thank you very much, Chef(!)

1:12:38 > 1:12:41Yeah, use duck legs as confit.

1:12:41 > 1:12:43- Slow cooked in duck fat.- Lovely.

1:12:43 > 1:12:45And breast, yeah, I love breast.

1:12:45 > 1:12:47Normally from a...

1:12:47 > 1:12:49LAUGHTER

1:12:49 > 1:12:51We've heard!

1:12:51 > 1:12:53Those are big breasts from West Country.

1:12:53 > 1:12:55Can't believe you said that.

1:12:55 > 1:12:59- So, a little bit of butter, James, first in the pan.- Right.

1:12:59 > 1:13:02Do you want to bring your shallots over?

1:13:02 > 1:13:05I'll put the duck in the oven meanwhile.

1:13:05 > 1:13:07- I'll pop it in for you.- Fantastic.

1:13:07 > 1:13:10I think you'll find there might be one already there.

1:13:10 > 1:13:12How long do you cook this duck for, then?

1:13:12 > 1:13:15About eight minutes, then rest it for five minutes.

1:13:15 > 1:13:18- The oven's set about 400, 200 degrees centigrade.- That'll do.

1:13:18 > 1:13:20The other thing about the duck, James,

1:13:20 > 1:13:23is you can cook it all entirely on top of the stove in the pan,

1:13:23 > 1:13:26just by turning it over now and again. So we've got our shallots.

1:13:26 > 1:13:30Sweat them down with a little bit of salt.

1:13:30 > 1:13:34Salt draws out the moisture and just helps the pan from...

1:13:34 > 1:13:37well, the onions, albeit in this case the shallots,

1:13:37 > 1:13:38from cooking too quickly.

1:13:38 > 1:13:41- Drop in your mushroom selection. - No need to wash the mushrooms.

1:13:41 > 1:13:44Just roughly chop them? If they're a bit too big?

1:13:44 > 1:13:46Yeah.

1:13:46 > 1:13:49- I perhaps have been a little bit... - Exactly, they're a bit big!

1:13:49 > 1:13:52They were prepped, surely?

1:13:52 > 1:13:56- James, you're not a very good commis, are you?- I'm trying! - Cut them down a little bit.

1:13:56 > 1:13:59I'll get you back - you're cooking in a minute.

1:13:59 > 1:14:01A little lemon juice, so half a lemon,

1:14:01 > 1:14:04which I'll come over here to do.

1:14:04 > 1:14:07Lemon juice just stops the mushrooms discolouring.

1:14:07 > 1:14:10A little bit more butter in there.

1:14:10 > 1:14:13And this is the easy bit.

1:14:13 > 1:14:14We're going to add some water.

1:14:14 > 1:14:17People generally wouldn't put water in there

1:14:17 > 1:14:21but you're making an emulsion with the butter and the water.

1:14:21 > 1:14:24Absolutely. I want that to happen. I want the moisture to stay in the pan,

1:14:24 > 1:14:26because that's what we talk of about fricassee.

1:14:26 > 1:14:30We talk about creating a sauce from its own cooking juices

1:14:30 > 1:14:33and we just help that with a little bit of the water

1:14:33 > 1:14:35and then lid on top,

1:14:35 > 1:14:37keep that steaming

1:14:37 > 1:14:41- and get it going.- This duck now - do you want me to just spread...

1:14:41 > 1:14:43- This is the honey and Chinese five spice.- Absolutely.

1:14:43 > 1:14:46Spread that on top of the duck skin now.

1:14:46 > 1:14:48I'll just put some tarragon in there at this stage.

1:14:48 > 1:14:50It's really good.

1:14:50 > 1:14:51Got a little whisk here.

1:14:51 > 1:14:55We're going to emulsify into the dish...

1:14:57 > 1:14:59..some butter as well.

1:14:59 > 1:15:01So a touch more butter.

1:15:01 > 1:15:03I've got some spinach, which we're just going to saute off

1:15:03 > 1:15:07with some more butter. You can use olive oil

1:15:07 > 1:15:10if you think I'm getting a little bit carried away with my...

1:15:10 > 1:15:14- So that's lovely.- Do you want me to put that on the heat?

1:15:14 > 1:15:16We're just going to leave that resting now.

1:15:16 > 1:15:19What are you up to at the moment, Michael?

1:15:19 > 1:15:22- You've got Gidleigh Park, which is hugely popular.- Absolutely.

1:15:22 > 1:15:25- You've got this new place in Manchester.- Yeah, we bought a hotel

1:15:25 > 1:15:28- in Manchester...- Like you do(!)

1:15:28 > 1:15:31My business partner and I are looking to create

1:15:31 > 1:15:33a wonderful chain of hotels called Abode,

1:15:33 > 1:15:35and it you've got Michael Caines' restaurant

1:15:35 > 1:15:39so it's a hotel with a food and beverage concept at the heart of it.

1:15:39 > 1:15:41We're going to have a cafe bar, a vibe bar

1:15:41 > 1:15:45and downstairs, we're going to have this wonderful champagne cocktail bar

1:15:45 > 1:15:47- and fine-dining concept, which should be good.- Beautiful.

1:15:47 > 1:15:51It's going to be fine dining in a modern sense because, let's face it,

1:15:51 > 1:15:53- Manchester's a sophisticated city. - It's really kicking off now.

1:15:53 > 1:15:57It's amazing. The investment that you're seeing in that city

1:15:57 > 1:15:59is just fantastic. So what we're going to do

1:15:59 > 1:16:01is wilt down the spinach,

1:16:01 > 1:16:04and then we're going to put that in the middle of a plate.

1:16:04 > 1:16:08Nice little touch if you want - take some of that Chinese five spice

1:16:08 > 1:16:11or a little bit of nutmeg or a little garlic in there - that's fine.

1:16:11 > 1:16:15If people were doing this and wanted to do Chinese five spice

1:16:15 > 1:16:17with whole roasted duck, and the honey-roasted duck,

1:16:17 > 1:16:20- would they cook it and put it on afterwards?- Yeah.

1:16:20 > 1:16:24We talk about Peking duck. That's a really slow-roasting process

1:16:24 > 1:16:26so the skin goes nice and crispy.

1:16:26 > 1:16:28You can do that in the oven, slow-roast it,

1:16:28 > 1:16:32and you can baste the duck now and again

1:16:32 > 1:16:35with the honey so that it continues to go golden brown.

1:16:35 > 1:16:38So just the spinach here, wilted, lovely.

1:16:38 > 1:16:42- You can smell the honey and five spice.- Keep the colour.- Absolutely.

1:16:42 > 1:16:45It's such a quick thing to do. This is a quick dish.

1:16:45 > 1:16:48We've got a very short time to produce a main course

1:16:48 > 1:16:51and you end up with a very tasty main course... Excuse me.

1:16:51 > 1:16:53..which is fantastic.

1:16:53 > 1:16:56We've also got a large duck breast here.

1:16:56 > 1:16:59This would be a very generous portion,

1:16:59 > 1:17:01but I'm a very generous man.

1:17:01 > 1:17:03You obviously haven't eaten in his restaurant!

1:17:03 > 1:17:05That'd feed six!

1:17:06 > 1:17:08He's probably thinking,

1:17:08 > 1:17:10"Blimey, I wonder what the true cost is like!"

1:17:10 > 1:17:13LAUGHTER

1:17:13 > 1:17:15But a lot of people would look at that and think

1:17:15 > 1:17:18it's just a little bit too red for them,

1:17:18 > 1:17:19but you can eat duck like this?

1:17:19 > 1:17:22Listen, medium-rare I prefer to cook it,

1:17:22 > 1:17:24but well done's fine. Thank you, James.

1:17:24 > 1:17:27It's OK. Medium-rare, medium-well, however you want to cook it -

1:17:27 > 1:17:30and this is it, in restaurants these days,

1:17:30 > 1:17:32if you don't like something cooked medium-rare,

1:17:32 > 1:17:34then just tell the waiting staff.

1:17:34 > 1:17:38Chefs these days are a lot more amicable than they used to be.

1:17:38 > 1:17:42- I'll get you another spoon for that. - Thank you very much.

1:17:42 > 1:17:45- Good. See that, Stuart?- There, you see!

1:17:45 > 1:17:48Got to change spoons!

1:17:48 > 1:17:50LAUGHTER

1:17:50 > 1:17:53And look, the sauce just going round...

1:17:53 > 1:17:56- The smell of that tarragon is fabulous.- It is.

1:17:56 > 1:17:59Tarragon's a herb that everybody recognises with chicken

1:17:59 > 1:18:02but it goes well with fish and, in particular, in this case,

1:18:02 > 1:18:06- is robust enough to go with that duck.- Remind us what that is again.

1:18:06 > 1:18:09So, honey-roast duck with Chinese five spice

1:18:09 > 1:18:11with a fricassee of wild mushrooms and wilted spinach.

1:18:11 > 1:18:13A genius!

1:18:19 > 1:18:22- An absolute genius. Go on.- For the ladies.- For the lady!

1:18:22 > 1:18:26- For the ladies!- There you go. - Great.- Come on over here, Michael.

1:18:26 > 1:18:28Robert. You guys dive into this.

1:18:28 > 1:18:30- I go first, do I? - You get to go first.

1:18:30 > 1:18:32Dive in.

1:18:32 > 1:18:35I tell you what, that particular breed of duck looks amazing.

1:18:35 > 1:18:39- Barbary's great.- A nice, decent amount of meat to fat.

1:18:39 > 1:18:41And the tarragon smells...

1:18:41 > 1:18:45A performance art there - just glorious to watch.

1:18:45 > 1:18:47All in real time.

1:18:47 > 1:18:49I might take it up for a living(!)

1:18:49 > 1:18:51That's divine.

1:18:51 > 1:18:55- Really, really good.- Like that?- The ladies are anxious to have a go.

1:18:55 > 1:19:00Superb. You could do that exact same dish with chicken if you wanted to.

1:19:00 > 1:19:02You can. It's a very versatile dish.

1:19:02 > 1:19:05You can also pan-fry some fish and put it on top of that

1:19:05 > 1:19:07and do it in the same manner.

1:19:07 > 1:19:11Even put the fish with the mushrooms and scent it with the tarragon.

1:19:11 > 1:19:13It's a very versatile dish.

1:19:13 > 1:19:14It's a quick dish, an easy dish,

1:19:14 > 1:19:18- but it's one that's coming into season right now.- Janie, like that?

1:19:18 > 1:19:20Ladies, thank you. It's very nice as well

1:19:20 > 1:19:23that you haven't just quick-sauteed the mushrooms.

1:19:23 > 1:19:25- Yes.- Retained the flavour.

1:19:25 > 1:19:28That sauce, that emulsification - just really, really easy.

1:19:28 > 1:19:31And the flavour of the sauce is actually...

1:19:31 > 1:19:34We all know that mushrooms have got a lot of moisture in

1:19:34 > 1:19:38so when you're sweating those mushrooms, the flavour comes out.

1:19:38 > 1:19:41- That is the sauce.- Mmm. Delicious. I love it.- Great.

1:19:45 > 1:19:48I've never heard of a chef being called a performance artist before.

1:19:48 > 1:19:51When Scary Spice Girl Mel B joined us in the studio,

1:19:51 > 1:19:53boy, she was keen to eat salmon,

1:19:53 > 1:19:56but there was a distinct possibility that she'd be getting

1:19:56 > 1:19:59her food hell - scallops - and I can reveal, somebody in the studio

1:19:59 > 1:20:02changed their mind at the last minute,

1:20:02 > 1:20:04which changed the result, so which one did she get?

1:20:04 > 1:20:06Everyone has made their mind up. Mel, to remind you,

1:20:06 > 1:20:09food heaven would be sat here...

1:20:09 > 1:20:10Well, two ways, actually.

1:20:10 > 1:20:13- Smoked salmon as well as fresh salmon.- Nice.

1:20:13 > 1:20:17Cooked with puff pastry, spinach, to keep in nice and healthy for you.

1:20:17 > 1:20:20Carrots and asparagus and beans and stuff like that.

1:20:20 > 1:20:23A nice little panache of vegetables. Alternatively...

1:20:23 > 1:20:26- I don't want to do that bit.- ..it could be these little fellas here,

1:20:26 > 1:20:31scallops, which could be turned into a great dish with cauliflower puree

1:20:31 > 1:20:33- and black pudding.- It's not great.

1:20:33 > 1:20:36We know what people at home wanted to see - heaven -

1:20:36 > 1:20:38- but what about these guys?- Watch it.

1:20:38 > 1:20:40ALL LAUGH

1:20:40 > 1:20:42Kevin stuck to his guns

1:20:42 > 1:20:45- and decided to go for scallops.- Ohh.

1:20:45 > 1:20:47Because you have to try them, they're beautiful.

1:20:47 > 1:20:50- You're not getting my DVD. - So did Lars.- Oh!

1:20:50 > 1:20:52However, you've got to thank him

1:20:52 > 1:20:57- because he changed his mind.- You did?!- Yes.- Oh, my God, I love you!

1:20:57 > 1:20:58Mwah! Mwah!

1:20:58 > 1:21:00ALL LAUGH

1:21:00 > 1:21:04- You've gone off me from the start of the show.- Sorry.

1:21:04 > 1:21:06- You've got salmon.- Get rid of them.

1:21:06 > 1:21:11Right, now, we're going to split this dish into different things.

1:21:11 > 1:21:14What I'm going to get Gennaro to do is just sort me out the asparagus,

1:21:14 > 1:21:18because we're going to just peel these. Do all the asparagus.

1:21:18 > 1:21:20There we go.

1:21:20 > 1:21:23- And I'm going to cook the vegetables...- I'm so excited!

1:21:23 > 1:21:25It's not that bad.

1:21:25 > 1:21:27No, I'm excited.

1:21:27 > 1:21:29And if you can roll out the puff pastry for me.

1:21:29 > 1:21:32Now, I'm going to use these little carrots

1:21:32 > 1:21:34and cook these slightly differently.

1:21:34 > 1:21:35If you try them this way,

1:21:35 > 1:21:39- I guarantee you will never cook carrots any other way.- Really?

1:21:39 > 1:21:41Cooking veg like this is just brilliant.

1:21:41 > 1:21:45We're going to just top the carrots. These are little chantenay carrots.

1:21:45 > 1:21:47The little short, stumpy ones.

1:21:47 > 1:21:49- I like that.- There you go.

1:21:49 > 1:21:53These are full of flavour. Really, really nice but full of flavour.

1:21:53 > 1:21:56We're going to cut these in half. Normally, I'd cook these whole

1:21:56 > 1:21:59but we'll cook them in half for speed of cooking.

1:21:59 > 1:22:01We're going to cook these Vichy style,

1:22:01 > 1:22:05which is traditionally a style in France - they use Vichy water,

1:22:05 > 1:22:06which is like a mineral water,

1:22:06 > 1:22:09- but we're using tap water.- Right. Keep it real.

1:22:09 > 1:22:10- We're Yorkshire.- Keeping it real.

1:22:10 > 1:22:13Stick that in there. There go the carrots.

1:22:13 > 1:22:15Now a touch of sugar.

1:22:15 > 1:22:18This does two things. It not only sweetens it up,

1:22:18 > 1:22:21but while in cooking... Forget about the butter. You didn't see this.

1:22:21 > 1:22:24I can't believe you're putting that much butter in!

1:22:24 > 1:22:26You didn't see that bit.

1:22:26 > 1:22:29This is for four people.

1:22:29 > 1:22:31No, two people.

1:22:31 > 1:22:33The butter goes in with the sugar,

1:22:33 > 1:22:36a pinch of salt... There you go.

1:22:36 > 1:22:38And then the sugar, all right?

1:22:38 > 1:22:41And the idea is, as we cook it,

1:22:41 > 1:22:44it cooks the carrots in the liquid but it reduces and makes a sauce.

1:22:44 > 1:22:46- Oh, nice. Shall I go like that, then? - If you want.

1:22:46 > 1:22:50Meanwhile, we've got our puff pastry. Now, for our smoked salmon,

1:22:50 > 1:22:52I'm going to do this two ways.

1:22:52 > 1:22:55- I'm going to get Gennaro to slice this.- Yeah.- No, don't!

1:22:55 > 1:22:57What do you mean?!

1:22:57 > 1:23:01- No, sorry! No, I love you! - Ah, you still love me!

1:23:01 > 1:23:05- Did you hear? "I love you." - I heard that at the top of the show.- Thank you!

1:23:05 > 1:23:08Right, so we get the smoked salmon thinly sliced.

1:23:08 > 1:23:11- You're doing all right there. - This smells good.

1:23:11 > 1:23:14- We get the salmon thinly sliced. - I could eat that all day long.

1:23:14 > 1:23:18- What, smoked salmon? - Yeah, I love it.- It is nice. Right.

1:23:18 > 1:23:20My kids love it, actually, too.

1:23:20 > 1:23:22- It's nice.- Do you want a bit?

1:23:22 > 1:23:23Yeah.

1:23:23 > 1:23:27Dive into that. So we've got the smoked salmon here.

1:23:27 > 1:23:30Now, at the same time, I'm going to take the fresh salmon

1:23:30 > 1:23:33and then just chop this up.

1:23:33 > 1:23:35Then I'm going to skin this,

1:23:35 > 1:23:38a bit like... Oh, it already is skinned. There we go.

1:23:38 > 1:23:41You'd skin that. Just give my hands a quick wash.

1:23:41 > 1:23:44- Ohh!- We're going to make this little parcel.

1:23:44 > 1:23:47It's simple to actually produce, really, for this.

1:23:47 > 1:23:52But what we need is some puff pastry... Get rid of that knife.

1:23:52 > 1:23:54- Use a fresh knife. This is cooking down.- Yes.

1:23:54 > 1:23:58Because the carrots take longer to cook than the asparagus,

1:23:58 > 1:24:01they can go in. If you can top and tail me the beans, please.

1:24:01 > 1:24:03They're going to go in at the same time as well.

1:24:03 > 1:24:08I feel like a princess. You're all running around me, cooking. It's great. I love it.

1:24:08 > 1:24:10And then we've got our puff pastry.

1:24:10 > 1:24:13We take a nice piece of puff pastry, like that,

1:24:13 > 1:24:17and then, grabbing your salmon, place that on the puff pastry here.

1:24:17 > 1:24:20- Do you put any herbs in that? - It's coming.

1:24:20 > 1:24:24A bit of chopped chervil, if you've got any. Here we go.

1:24:24 > 1:24:28Now, puff pastry. We get some spinach.

1:24:28 > 1:24:29I love spinach.

1:24:29 > 1:24:31Like your spinach?

1:24:31 > 1:24:34Just literally take the stalks off the spinach.

1:24:34 > 1:24:36The spinach goes in as well.

1:24:36 > 1:24:38Get as much as you possibly can in.

1:24:38 > 1:24:41Have you got the beans? Thank you. They can go in.

1:24:41 > 1:24:44- This is like one-pot cooking.- Yeah.

1:24:44 > 1:24:47But you've got to bear in mind the cooking times

1:24:47 > 1:24:50- because you don't want to overcook anything. - How long do you cook it for?

1:24:50 > 1:24:53- The whole lot, probably six minutes.- Ah.

1:24:53 > 1:24:56Quick, healthy and easy - I love that.

1:24:56 > 1:24:58- It'll be in your new book. - It will be.

1:24:58 > 1:25:01THEY LAUGH

1:25:01 > 1:25:03We've got some chervil here, which is delicious,

1:25:03 > 1:25:06and then we take this other piece of salmon and place that on the top.

1:25:06 > 1:25:09- You double it up? - You've got a little sandwich, yeah.

1:25:09 > 1:25:12Egg wash. Use your fingers.

1:25:12 > 1:25:14That's so it doesn't stick, right?

1:25:14 > 1:25:16Yeah, cos it doesn't stick... Yeah.

1:25:16 > 1:25:19What do you do that for, then?

1:25:19 > 1:25:22- All over. Cos it doesn't stick.- Ohh!

1:25:22 > 1:25:25You complicate everything.

1:25:25 > 1:25:26It makes it stick.

1:25:26 > 1:25:29- Oh, it MAKES it stick? - It makes it stick.- Really?

1:25:29 > 1:25:31Then we've got the smoked salmon here.

1:25:31 > 1:25:35- Now, I know you do this in America, don't you, Kevin?- Yes.

1:25:35 > 1:25:39I do it with salmon because basically what it does is

1:25:39 > 1:25:42the smoked salmon draws out the fat content in the salmon...

1:25:42 > 1:25:45- I like that!- ..and make a beurre blanc.

1:25:45 > 1:25:46Healthy again, you see(!)

1:25:46 > 1:25:48Called salmon and knowledge.

1:25:48 > 1:25:51Called salmon and knowledge? Is that what you call it?

1:25:51 > 1:25:53- That's what we call the dish. - Clever.

1:25:53 > 1:25:57- It is.- Then we just take the parcel, like that,

1:25:57 > 1:25:59and seal it up.

1:26:01 > 1:26:03- It's pretty, as well.- There you go.

1:26:03 > 1:26:06And then we egg-wash it.

1:26:06 > 1:26:08I'll leave Gennaro to egg-wash it.

1:26:08 > 1:26:10I'll check the one we've got in here,

1:26:10 > 1:26:12which is looking good.

1:26:12 > 1:26:14The last bit...

1:26:14 > 1:26:16You can see this reducing down nicely.

1:26:16 > 1:26:19This creates a lovely little sauce. I'll move that to one side.

1:26:19 > 1:26:21- Can I take that home?- Yeah.

1:26:21 > 1:26:25- I want it.- You can take the puff pastry home as well. - I don't want that!

1:26:25 > 1:26:29If you can get me some fresh chervil as well as some chopped chervil,

1:26:29 > 1:26:31- that'd be great.- Right here.

1:26:31 > 1:26:34- And we've got our...- Oh, wow.

1:26:34 > 1:26:36In we go with the chervil.

1:26:36 > 1:26:39This is an amazing herb, this chervil.

1:26:39 > 1:26:41- It's fantastic. - I've never heard of it before.

1:26:41 > 1:26:44You grow it in your garden but you can't dry it, it loses its flavour,

1:26:44 > 1:26:47but it is just delicious.

1:26:47 > 1:26:48Got the plate.

1:26:49 > 1:26:52And then we can literally serve the dish.

1:26:52 > 1:26:55Boy, am I glad I got heaven!

1:26:55 > 1:26:57You've got these delicious veg.

1:26:59 > 1:27:01Use your hands!

1:27:01 > 1:27:04- Asparagus! - Oh, you're so tough and manly,

1:27:04 > 1:27:08grabbing it out of the pan like that! I love it!

1:27:08 > 1:27:10Actually, he's burned himself!

1:27:10 > 1:27:12Don't say "ow", you're not allowed!

1:27:12 > 1:27:15ALL LAUGH

1:27:15 > 1:27:17I said, "Ow! Ow! Ow!"

1:27:17 > 1:27:19It's hot.

1:27:19 > 1:27:21And then we get our sauce...

1:27:21 > 1:27:23around the edge...

1:27:25 > 1:27:28And then you've got your salmon,

1:27:28 > 1:27:30trim that bit off, trim that bit off,

1:27:30 > 1:27:33slice down the middle, perfectly cooked.

1:27:33 > 1:27:36- That's making my mouth water. - Beautiful, isn't it?

1:27:36 > 1:27:38- Dive into that. - Where can I eat it? Right here?

1:27:38 > 1:27:40There you go.

1:27:40 > 1:27:43If you want to bring the glasses over, guys...

1:27:43 > 1:27:44There you go.

1:27:44 > 1:27:47Come and dive in!

1:27:47 > 1:27:50- See what Tim has chosen over here in our fridge.- Can I start?

1:27:51 > 1:27:55- Yeah, have a dive in. - Tell us what you think.

1:27:56 > 1:27:59Mmm! That's really good.

1:27:59 > 1:28:00- Like that?- Yeah.

1:28:00 > 1:28:05In essence... Quite glad he changed his mind?

1:28:05 > 1:28:07- I'm so glad.- In essence, it's a very, very simple little dish.

1:28:07 > 1:28:10You can do it for a dinner party. It's delicious.

1:28:10 > 1:28:14I don't think you're going to get any, but you got some wine anyway.

1:28:17 > 1:28:19I'm glad you were so excited, Mel.

1:28:19 > 1:28:23That's all we've got time for on today's Best Bites.

1:28:23 > 1:28:26If you'd like to try cooking any of the great food you've seen,

1:28:26 > 1:28:28you can find all the studio recipes on our website -

1:28:28 > 1:28:30bbc.co.uk/recipes

1:28:30 > 1:28:33There are plenty of fantastic ideas for you to choose from

1:28:33 > 1:28:36so have a great rest of your weekend and I'll see you very soon.

1:28:36 > 1:28:37Bye for now.