Episode 125

0:00:02 > 0:00:04Good morning. For the next 90 minutes,

0:00:04 > 0:00:07we have got loads of great cooking on Saturday Kitchen Best Bites.

0:00:28 > 0:00:32Welcome to the show. I hope you are hungry, because we have got

0:00:32 > 0:00:35some culinary treats for you this morning from some amazing chefs.

0:00:35 > 0:00:39Celebrities including Jenny Agutter try their creations.

0:00:39 > 0:00:44Spain's very own Jose Pizarro makes his spicy Spanish lamb meatballs

0:00:44 > 0:00:47and serves them with very English-looking chips!

0:00:47 > 0:00:50And the pride of Birmingham, Glynn Purnell, roasts Gressingham duck.

0:00:50 > 0:00:54He rolls the duck in liquorice charcoal - yes, you heard it right -

0:00:54 > 0:00:57and serves it with green beans, rocket, tamarind and lime.

0:00:57 > 0:01:01And the first-ever Northern Ireland chef to get a Michelin Star,

0:01:01 > 0:01:04Paul Rankin, cooks us a great piece of steak. He char-grills

0:01:04 > 0:01:08a fillet steak and serves it with smoked chilli butter, mushrooms,

0:01:08 > 0:01:11purple sprouting broccoli and sauteed potatoes.

0:01:11 > 0:01:14And actress Lisa Maxwell faced her Food Heaven Or Food Hell?

0:01:14 > 0:01:16Would she get her food heaven - haddock -

0:01:16 > 0:01:19with my smoked haddock and leek risotto,

0:01:19 > 0:01:22served with pan-roasted smoked haddock and parsley oil,

0:01:22 > 0:01:25or would she get food hell - dried fruit - with my delicious

0:01:25 > 0:01:28stuffed dripping cake and orange marmalade?

0:01:28 > 0:01:30find out what she gets to eat at the end of today's show.

0:01:30 > 0:01:34First, Lawrence Keogh is here and he is serving whiting,

0:01:34 > 0:01:37so prepare to watch fish filleted by the master...

0:01:37 > 0:01:40- me! Welcome back, Lawrence. - Thank you.

0:01:40 > 0:01:43Good to have you on the show. What are we cooking?

0:01:43 > 0:01:45We're going to do a lovely whiting.

0:01:45 > 0:01:47This is whiting.

0:01:47 > 0:01:50We're going to panier it in flour, egg wash and pan it in oatmeal,

0:01:50 > 0:01:53for a change. The Scottish do it with kippers a lot, don't they?

0:01:53 > 0:01:57And it's a lovely fish, whiting, and it's very cheap. It's only about

0:01:57 > 0:01:58£3-£4 a kilo

0:01:58 > 0:02:02- and very underused.- Part of the cod family. Needs to be fresh.

0:02:02 > 0:02:06- If you fillet that for me. - I'm going to fillet it.

0:02:06 > 0:02:07You do the smelly jobs!

0:02:07 > 0:02:13I'm going to get the panier ready for it - flour, egg and breadcrumbs...

0:02:13 > 0:02:14Oatmeal, sorry.

0:02:14 > 0:02:18- Yeah, also.- We're going to do a warm potato salad,

0:02:18 > 0:02:23cos obviously, you might miss your chips with your...

0:02:23 > 0:02:27- your fish.- Yeah. - We will do a warm potato salad,

0:02:27 > 0:02:30dressed in malt vinegar. So you have the aroma of the chippy,

0:02:30 > 0:02:33minus all the grease and fat.

0:02:33 > 0:02:36You wouldn't get a fish and chips like that in Scotland!

0:02:36 > 0:02:37Definitely wouldn't.

0:02:37 > 0:02:40- I should get a little Mars Bar, shouldn't I?!- Yeah!

0:02:40 > 0:02:43We've done our whiting here. Like you say, very inexpensive

0:02:43 > 0:02:46- piece of fish.- Yeah. - Just fillet this underneath.

0:02:46 > 0:02:50- Very, very delicate, isn't it, James? - It's not the easiest to fillet,

0:02:50 > 0:02:54- put it that way.- I gave it to you so I can just chat and do this bit.

0:02:54 > 0:02:55There we go.

0:02:57 > 0:02:58We're going to flour it,

0:02:58 > 0:03:02egg wash and oatmeal, then we'll put it in the fridge and let it set

0:03:02 > 0:03:06for about an hour, so the oats get a nice stickiness and stay on it.

0:03:06 > 0:03:09- You want this skinned, as well? - Can you skin it for me?

0:03:09 > 0:03:12When I eat fish and chips, I don't like eating the skin.

0:03:12 > 0:03:16I'm a bit funny like that - bit particular.

0:03:16 > 0:03:18What we're going to do is...

0:03:18 > 0:03:21I like everything done for me. I want to just eat the fish.

0:03:21 > 0:03:24- I don't want to play around with it. - There you go. We'll fillet this

0:03:24 > 0:03:25and skin it.

0:03:25 > 0:03:29You see how delicate that flesh is. It's absolutely fantastic.

0:03:29 > 0:03:33To skin it, put your knife underneath,

0:03:33 > 0:03:36and keep the knife flat on the board, like that.

0:03:36 > 0:03:40Then, actually, the skin moves, it's not the knife that's moving.

0:03:40 > 0:03:42I'm wiggling the skin, like that, and it just falls off.

0:03:42 > 0:03:44Bit of salt and pepper in the flour.

0:03:44 > 0:03:47I did this dish as a starter, with, like we said, kippers

0:03:47 > 0:03:51at the restaurant. And it was very nice. Or herrings, should I say?

0:03:51 > 0:03:55- Yeah, herring is traditional.- So, a nice bit of flour.- OK.- Into the egg.

0:03:55 > 0:04:00And then, basically, straight in the oatmeal, OK?

0:04:00 > 0:04:02And whiting, people trying to get hold of it -

0:04:02 > 0:04:05fishmongers. On the line could be another thing,

0:04:05 > 0:04:08if you are fortunate enough to live by the sea,

0:04:08 > 0:04:10but it is very cheap. Compared with cod, it's...

0:04:10 > 0:04:13When I was at the Ritz Casino in the '80s,

0:04:13 > 0:04:17as a young lad, we used to buy whiting for the fish stock.

0:04:17 > 0:04:18Dreadful, isn't it, really?!

0:04:18 > 0:04:22- We used to chop it up.- When I was training, it was used as fish stock.

0:04:22 > 0:04:25Once you have done it in the oatmeal, in the fridge.

0:04:25 > 0:04:28- I'll just wash my hands. - This goes in for how long?

0:04:28 > 0:04:31- Just a firm-up?- About an hour. Take out the other one, James.

0:04:31 > 0:04:34To deep-fry, it's going to be about four minutes.

0:04:36 > 0:04:37Tomato ketchup.

0:04:37 > 0:04:40Basically, tomatoes, bit of tomato puree, bit of sugar

0:04:40 > 0:04:43and a bit of vinegar. Very quick ketchup.

0:04:43 > 0:04:47You can make this and put it in the fridge and keep it.

0:04:47 > 0:04:50You can serve this hot or cold. We're going to serve it warm.

0:04:50 > 0:04:53- It would store well, too? - Really well.

0:04:53 > 0:04:56We're going to put the tomatoes... Got a nice hot pan. The only oil

0:04:56 > 0:05:00so far is in the sauce, so, stand back...

0:05:00 > 0:05:03And the one you're deep-frying the fish in?

0:05:03 > 0:05:05LAUGHTER

0:05:05 > 0:05:09- I'm trying to do this healthy stuff. - But you are, cos you have been busy.

0:05:09 > 0:05:12This week has been important, cos it was World Kidney Day.

0:05:12 > 0:05:16Yes, it was on Thursday and, every year, I promote it as much as I can.

0:05:16 > 0:05:19I'm very fortunate that I had a kidney transplant ten years ago.

0:05:19 > 0:05:22Being a cook in a kitchen, the diet was quite shocking.

0:05:22 > 0:05:25You can't eat spinach, tomatoes, nuts and cheese

0:05:25 > 0:05:28when you're on dialysis. It's quite heavy going,

0:05:28 > 0:05:32so I started putting some interesting little recipes together for myself.

0:05:32 > 0:05:35Is the idea of World Kidney Day raising awareness

0:05:35 > 0:05:39- of diabetes and stuff like that? - Yeah, it is one of the biggest

0:05:39 > 0:05:42problems with people. It can go on to kidney problems,

0:05:42 > 0:05:44- cos of the amount of pressure it can put on the kidneys.- Yeah.

0:05:44 > 0:05:48So, it is all about raising awareness, keeping yourself healthy,

0:05:48 > 0:05:51fit and active - all the usual stuff that we know we should be doing.

0:05:51 > 0:05:55Basically, it's things like that. And, bless him, he kindly turned up

0:05:55 > 0:05:56and helped me out.

0:05:56 > 0:06:00I asked him for a favour. We did canapes at the House of Commons.

0:06:00 > 0:06:03I dragged him in. He backed me up on that one.

0:06:03 > 0:06:07- So, run through this ketchup, then. How to make ketchup.- A quick one.

0:06:07 > 0:06:11Here we go - tomatoes, shallots, garlic, OK? Little bit of sugar.

0:06:11 > 0:06:15Little bit of brown sugar in there. Just get a bit of sweetness in there.

0:06:15 > 0:06:17The difference between this

0:06:17 > 0:06:20and a traditional one is the length of time you'll cook it?

0:06:20 > 0:06:22I will soften this very quickly.

0:06:22 > 0:06:25Get the potatoes out of the water and could you slice them up for me?

0:06:25 > 0:06:29- You have tomato puree in there., - Just a bit. When we liquidise it,

0:06:29 > 0:06:33you do lose the colour, so we want that nice tomato-redness,

0:06:33 > 0:06:34like your dress.

0:06:34 > 0:06:39Give it a nice good season and once that is cooking out,

0:06:39 > 0:06:40you can let that stew down.

0:06:40 > 0:06:45In goes the vinegar, get that sharpness. And watch that evaporate.

0:06:45 > 0:06:49- Ever made your own ketchup, Pauline?- No.- No?- No.

0:06:51 > 0:06:55Good when all the tomatoes are cheap and mushy. Do a big pot and keep it

0:06:55 > 0:06:59- in the fridge or freeze it.- You make this when it's bang in season?

0:06:59 > 0:07:03- Yes, the tomatoes. There good things around at the moment.- What can people

0:07:03 > 0:07:07be looking for? Your restaurant's famous for using British produce

0:07:07 > 0:07:11and local produce, bang in season. What really should we look for?

0:07:11 > 0:07:15We've got the wild garlic starting off very soon and soon,

0:07:15 > 0:07:18these will be Jersey Royals. They are just about to come in.

0:07:18 > 0:07:20So, they are a lovely potato.

0:07:20 > 0:07:24Obviously, there is loads of rhubarb around at the moment.

0:07:24 > 0:07:27- Rhubarb's great.- Fantastic. Very good for you, isn't it?

0:07:27 > 0:07:30The thing about the UK and your menu, in particular,

0:07:30 > 0:07:33- it changes quickly. The seasons in the UK...- Exactly.

0:07:33 > 0:07:36- ..change so quick.- As soon as it's out of season, it's off the menu.

0:07:36 > 0:07:42You have in here the potatoes, you have got the red onion rings.

0:07:42 > 0:07:45I'm going to dress that with a nice big dollop of malt vinegar -

0:07:45 > 0:07:49quite a lot - and to give it a really good season,

0:07:49 > 0:07:51chopped parsley - some English curly parsley -

0:07:51 > 0:07:53cos I'm a bit tired of the flat-leaf stuff.

0:07:53 > 0:07:55- OK.- There we go.

0:07:55 > 0:07:57Mind your shirt, Cheffy!

0:07:57 > 0:07:59- There we go.- OK.

0:07:59 > 0:08:02- I'm being...- Do you cook that almost till it's dry?

0:08:02 > 0:08:05Yeah, you're going to get a bit of pulp sauce back out there.

0:08:05 > 0:08:08If it gets too dry, put a bit of water in there.

0:08:08 > 0:08:09Down it goes. Quick pulp.

0:08:15 > 0:08:17There you go.

0:08:17 > 0:08:21- That fish...- It wants another 30 seconds, I think.- Yep. The fish?

0:08:21 > 0:08:25- Yep.- Bit of salt.- Do you want some lemon juice in there?- Bit of lemon.

0:08:25 > 0:08:28- Half a lemon juice. - It's quite sharp, this, then?- Yeah.

0:08:28 > 0:08:32But you have got that aroma of the vinegar, like the chip shop.

0:08:34 > 0:08:37- Ah! You'll get told off.- Just testing you!- Mother will be watching!

0:08:37 > 0:08:40Just testing! "He had two different spoons."

0:08:40 > 0:08:42Yeah!

0:08:42 > 0:08:45Guess which spoon I used? If you phone in...

0:08:45 > 0:08:48- Basically, you use one of these, as well?- We use them a lot

0:08:48 > 0:08:51in the restaurant for little garnishes and the chips

0:08:51 > 0:08:57and other little things - scampi in a basket on the bar, for a bit of fun.

0:08:57 > 0:09:00- You have got this little salad... - A nice bit of tomato ketchup

0:09:00 > 0:09:05- or a quick tomato sauce.- Put a few capers on there, as well.- Yeah.

0:09:05 > 0:09:08In there, you have got a little bit of pickled onion?

0:09:08 > 0:09:10- Yes, pickled onion quarters.- Right.

0:09:11 > 0:09:14There we go. Got to be careful with this fish.

0:09:14 > 0:09:19- When it comes out, give it a little season.- I'll wash my hands.

0:09:19 > 0:09:22So, if people can't get whiting, you could use haddock?

0:09:22 > 0:09:26- Haddock. Haddock whiting. - Cod has got really expensive now.

0:09:26 > 0:09:28- Yeah, try and avoid it.- Yeah.

0:09:28 > 0:09:30Take this out very, very gently.

0:09:31 > 0:09:34- It is quite delicate, even after it's cooked?- Very delicate.

0:09:34 > 0:09:37- It can break up very easily. - Happy with this sauce?

0:09:37 > 0:09:40Look at that. there you go.

0:09:41 > 0:09:44- Don't it look lovely?- Yeah. - OK, there we go.

0:09:44 > 0:09:48- So we have got your nan's board. - Granny's chopping board.

0:09:48 > 0:09:51- Any old newspaper. They're- grease-proof. Yeah.

0:09:52 > 0:09:56There goes our whiting. Wedge of lemon.

0:09:56 > 0:09:59It's all in the presentation. Look at that.

0:09:59 > 0:10:05Nice wedge of lemon on the side and there we have my deep-fried whiting

0:10:05 > 0:10:08in oatmeal, tomato ketchup and warm new potato salad

0:10:08 > 0:10:12- with malt vinegar. - How fantastic is that?

0:10:18 > 0:10:19That's made people hungry,

0:10:19 > 0:10:22especially with the early start this morning. Pauline...

0:10:22 > 0:10:24No, not for me, thanks(!)

0:10:24 > 0:10:26LAUGHTER

0:10:26 > 0:10:28- "Lay it down!" - Get it there!- "Get it here!"

0:10:28 > 0:10:30Dive in. Dive straight in,

0:10:30 > 0:10:31tell us what you think.

0:10:31 > 0:10:34- Is that yours?- No, you can dive in.

0:10:34 > 0:10:36- You can see how delicate that is.- Yeah.

0:10:36 > 0:10:39- The oatmeal is fantastic. - Gives a nice crunchiness.- Yeah.

0:10:39 > 0:10:43- A real nice crunch.- Do you use much whiting in your place?

0:10:43 > 0:10:47I don't, but I'll certainly think about it, I think. It looks great.

0:10:47 > 0:10:49It's definitely around.

0:10:49 > 0:10:51- Happy with that?- Mmm.

0:10:51 > 0:10:53- Tastes really good.- It's very hot!

0:10:53 > 0:10:55LAUGHTER

0:11:00 > 0:11:02Of course, if you can't get your hands

0:11:02 > 0:11:05on your granny's chopping board, then any board will do.

0:11:05 > 0:11:08Coming up, I'm making lemon posset for Jenny Agutter,

0:11:08 > 0:11:11but before that, Rick Stein takes a trip to Ireland.

0:11:11 > 0:11:14Today, he's in Cork's English market before he meets

0:11:14 > 0:11:17Rachel Allen's grandmother-in-law, Myrtle, at Ballymaloe House.

0:11:18 > 0:11:21Cork is an excellent place to eat.

0:11:21 > 0:11:24It's full of good restaurants. One of the reasons is that

0:11:24 > 0:11:29it has a large indoor market in the centre, called the English Market.

0:11:29 > 0:11:31No-one really knows why it's called that.

0:11:31 > 0:11:34Maybe cos it once sold English produce.

0:11:34 > 0:11:36This stall is run by Pat O'Connell.

0:11:36 > 0:11:40He says that no city can call itself a city without a market.

0:11:40 > 0:11:42Just look at this fish!

0:11:49 > 0:11:51Now, this is the reason I came to this market -

0:11:51 > 0:11:55to Eddie Shean's fish stall, famous throughout Ireland

0:11:55 > 0:11:58for his salted ling, which is one of the cod family.

0:11:58 > 0:12:03We'll fillet him now. Salting is used a lot during the winter time

0:12:03 > 0:12:05and especially at Christmas,

0:12:05 > 0:12:10Good Friday, Lent - during the Lenten season.

0:12:11 > 0:12:13So how would you cook it?

0:12:13 > 0:12:19You'd cook it... You'd boil it for maybe ten minutes,

0:12:19 > 0:12:23after soaking it overnight in cold water and simmer it,

0:12:23 > 0:12:27maybe, gently for another ten minutes in milk.

0:12:27 > 0:12:32Then, you would add some parsley, chives and, maybe, some onions

0:12:32 > 0:12:35and a good blob of mustard.

0:12:35 > 0:12:38That will make the sauce go yellow.

0:12:38 > 0:12:41And that's it. You serve it up then,

0:12:41 > 0:12:43maybe with mashed potatoes and butter

0:12:43 > 0:12:46and that's how you serve it here.

0:12:46 > 0:12:49Eddie's family have been selling this for generations.

0:12:49 > 0:12:53I hope they'll approve of the way I want to cook it.

0:12:53 > 0:12:56I like the look of Eddie's Lenten dish, with salt ling,

0:12:56 > 0:12:59but I wanted to put some salt ling in some Cornish pasties.

0:12:59 > 0:13:02I don't know that he thought it was such a good idea,

0:13:02 > 0:13:05but if you live in Cornwall, this in a Cornish pasty's gotta be good!

0:13:05 > 0:13:10First of all, I soaked the ling for 24 hours in plenty of cold water.

0:13:10 > 0:13:13and then I skinned it, just like you do a normal fillet.

0:13:13 > 0:13:16Just take a knife and slide it against the skin

0:13:16 > 0:13:18from the tail up towards the head.

0:13:19 > 0:13:23Then, I sliced the fillet up into small pieces

0:13:23 > 0:13:26to go into the pasties, checking for bones.

0:13:26 > 0:13:29I put that in a bowl, with some cubed potatoes.

0:13:29 > 0:13:33All raw - it'll bake in that pasty in the oven.

0:13:33 > 0:13:37Next, I added chopped vine tomatoes, for their lovely tart flavour,

0:13:37 > 0:13:40then a good quantity of sliced onion.

0:13:40 > 0:13:44Now, I add some chorizo, which is the Spanish

0:13:44 > 0:13:47paprika, pork, garlic and chilli sausage.

0:13:47 > 0:13:50I'm thinking about empanadas here, from Northern Spain.

0:13:50 > 0:13:52They're similar to pasties,

0:13:52 > 0:13:56but they mix fish and sausage in a very agreeable way.

0:13:56 > 0:14:00I've just thought - I'm slightly thinking on my feet here -

0:14:00 > 0:14:04I think it just wants moistening with a little bit

0:14:04 > 0:14:07of Spanish olive oil. There we go.

0:14:09 > 0:14:14Done and dusted. Finally, some salt. Quite a good lot of salt.

0:14:14 > 0:14:19We'll have lost most of the salt in that soaking of the ling.

0:14:19 > 0:14:21And lots of pepper,

0:14:21 > 0:14:26just adding to the chilli flavour in the chorizo.

0:14:26 > 0:14:29Finally... Nearly forgot it.

0:14:29 > 0:14:34I'm just going to add a good lot of freshly-chopped broadleaf parsley.

0:14:34 > 0:14:37Stir that in...

0:14:37 > 0:14:39comme ca.

0:14:39 > 0:14:41That's looking pretty good.

0:14:41 > 0:14:47Now, to fill the pasties. Get as much into the pasty, as possible,

0:14:47 > 0:14:50otherwise it's a bit empty when you bite into it.

0:14:50 > 0:14:55Then you crimp it and egg-wash it and bake it for about 35 minutes.

0:14:55 > 0:14:58I expect the Cornish will be saying

0:14:58 > 0:15:02"Gosh, not another weird filling, like banana and curry

0:15:02 > 0:15:05"and chicken tikka."

0:15:05 > 0:15:09But thinking about it, you've got Galicia, Ireland and Cornwall -

0:15:09 > 0:15:11a sort of Celtic tie-up.

0:15:11 > 0:15:15I think it's very apt. Just look at that!

0:15:15 > 0:15:20I must try some. Oh, it's lovely!

0:15:20 > 0:15:22The potatoes are so good in there.

0:15:23 > 0:15:26This is Cobh Island, a few miles south of Cork.

0:15:26 > 0:15:29Once upon a time, the big transatlantic liners

0:15:29 > 0:15:32used to come here on the way to America.

0:15:32 > 0:15:35It's now home to a fellow seafood lover and a good friend of mine,

0:15:35 > 0:15:40Frank Hederman. Last time I was over here, I had these wonderful

0:15:40 > 0:15:44smoked eels, eaten hot from the smokehouse. It's one of those

0:15:44 > 0:15:47gastronomic memories that stay with you always.

0:15:47 > 0:15:52You get a lovely layer of fat, just under the skin you can see it.

0:15:52 > 0:15:56This is all flavour. This is all just absolutely lovely.

0:15:56 > 0:16:02- Slice across the surface of the fish...- Gosh, it's good.

0:16:02 > 0:16:06I've just got to say this... I think there is a sort of top ten

0:16:06 > 0:16:08of world-class delicacies.

0:16:08 > 0:16:11This has got to be one of them, along with things like, you know,

0:16:11 > 0:16:17Tuscan virgin olive oil and the ham from those black pigs

0:16:17 > 0:16:22in Spain, Iberico ham, and caviar. It's just got that sort of

0:16:22 > 0:16:25tingling taste. When you taste it, you just think,

0:16:25 > 0:16:29this is the sort of thing I am looking for wherever I go.

0:16:29 > 0:16:33Smoked salmon is so varied. It ranges from the dreadful stuff

0:16:33 > 0:16:36that has got the taste and consistency of soap

0:16:36 > 0:16:39and has never seen the inside of a smokehouse,

0:16:39 > 0:16:43to this - sides of wild, prime-quality salmon,

0:16:43 > 0:16:47gently absorbing the smoke from beech shavings

0:16:47 > 0:16:49over an 18-hour period.

0:16:50 > 0:16:55I had worked out that it was just keeping the fish in an area

0:16:55 > 0:16:58and filling the area with smoke. There wasn't an awful lot

0:16:58 > 0:17:01could go wrong with it. When I took it out and I tasted it,

0:17:01 > 0:17:03I thought "I have something here."

0:17:03 > 0:17:06It's the only thing I have ever done right consistently!

0:17:06 > 0:17:10So, I get a great buzz out of this. You're making something.

0:17:10 > 0:17:13You're taking raw material and making a finished product

0:17:13 > 0:17:15and I find that very personally fulfilling.

0:17:15 > 0:17:19We have this wonderful raw material here in Ireland -

0:17:19 > 0:17:24absolutely outstanding raw material. We must get that into niche markets.

0:17:24 > 0:17:27We mustn't be sending it out live for it to be processed elsewhere,

0:17:27 > 0:17:30sending out the fish on ice. We must add the value here.

0:17:30 > 0:17:33We're not making nuts and bolts here.

0:17:33 > 0:17:35This is beautiful wild Irish smoked salmon.

0:17:35 > 0:17:38Same with the wild Irish eel and wild Irish mussels.

0:17:38 > 0:17:39I smoke those products, as well.

0:17:39 > 0:17:43Creating markets for them, that's the great buzz and drive.

0:17:43 > 0:17:47Getting people to understand that Irish food

0:17:47 > 0:17:51is like Swiss engineering, it's like French wine.

0:17:51 > 0:17:55That's our raw material, our product. That's what we should be selling.

0:17:55 > 0:17:59It's really good to meet someone who feels as passionately about

0:17:59 > 0:18:01the quality of fish as I do.

0:18:01 > 0:18:06We talked for ages about seafood and we went from pub to pub

0:18:06 > 0:18:09rattling on about fishing and the way fish are caught

0:18:09 > 0:18:12and what we can do to try and conserve them.

0:18:12 > 0:18:15Ireland's a good place to talk about these things.

0:18:15 > 0:18:20This is sea trout. It has a lovely silvery skin, just like salmon.

0:18:20 > 0:18:24It's halfway in flavour between salmon and trout.

0:18:24 > 0:18:29Sadly, 15 years ago, at this time of year, in early June,

0:18:29 > 0:18:33they'd be running up the estuary there in their thousands.

0:18:33 > 0:18:36The fishermen would be coming in the back door by the bucketload.

0:18:36 > 0:18:38They came in buckets in those days!

0:18:38 > 0:18:44But I haven't had a single one this season. This is a farmed sea trout.

0:18:44 > 0:18:47If I had a fresh one, I'd probably just grill it and serve it

0:18:47 > 0:18:49with a little green sauce.

0:18:49 > 0:18:54But the recipe I'm going to do here really suits a farm fish like this.

0:18:54 > 0:18:58It's a red wine sauce. I'll use some prawns to flavour the sauce.

0:18:58 > 0:19:00I'm using shell-on prawns,

0:19:00 > 0:19:03because I want the shells to add extra flavour.

0:19:03 > 0:19:06Don't buy the peeled ones. These have much more flavour.

0:19:06 > 0:19:09I'm just going to peel a few of these.

0:19:09 > 0:19:13This sauce does take time, but it's worth making.

0:19:15 > 0:19:17You melt some butter in a saucepan

0:19:17 > 0:19:21and you add the prawn shells and stir them around a bit.

0:19:21 > 0:19:26There's lots of flavour in them. Next, you add a mirapoix of onions,

0:19:26 > 0:19:29carrots and celery, all chopped up.

0:19:29 > 0:19:34Now, some porcini or cep mushrooms. They've got lots of flavour.

0:19:34 > 0:19:36You can get them even in supermarkets now.

0:19:36 > 0:19:39They're excellent in sauces, the dried ones.

0:19:39 > 0:19:40A good pinch of chilli.

0:19:40 > 0:19:44I like chilli in my red wine sauces, just for a subtle background heat.

0:19:44 > 0:19:50Star anise. I got the idea for this from a Marco Pierre White recipe.

0:19:50 > 0:19:52Now I add some balsamic vinegar.

0:19:52 > 0:19:55There's two reasons for putting this in.

0:19:55 > 0:19:57First, to give a little tartness to the sauce,

0:19:57 > 0:20:02but also for colour, just to make that red wine colour deeper.

0:20:02 > 0:20:08Then, red wine. About a pint. This might seem absurdly extravagant,

0:20:08 > 0:20:12but it's not. I'm looking for that intensity of flavour.

0:20:12 > 0:20:17Last, a pint of chicken stock. Now the reduction. This is SO important.

0:20:17 > 0:20:22You have to reduce the volume right down to almost nothing.

0:20:22 > 0:20:26That's come down very nicely. Look how dark that is.

0:20:26 > 0:20:29Fantastic - comparing what it was like before.

0:20:29 > 0:20:32I'm just going to empty that through this sieve,

0:20:32 > 0:20:35which has got a saucepan underneath.

0:20:35 > 0:20:38I'll force as much juice as I can

0:20:38 > 0:20:41through the sieve with the back of a ladle, so I don't waste a thing.

0:20:41 > 0:20:45When you think about all the wine that went in,

0:20:45 > 0:20:49plus those expensive mushrooms and the balsamic vinegar.

0:20:49 > 0:20:52Just push as much as I can through.

0:20:52 > 0:20:56That's fine. Let's have a look at the sauce underneath.

0:20:56 > 0:21:01Well, I wouldn't say it was the most photogenic-looking sauce.

0:21:01 > 0:21:06It reminds me, looking into the pan, of being on Bodmin Moor at night

0:21:06 > 0:21:09and looking into a sea trout pool.

0:21:09 > 0:21:12Talking of sea trout, let's go on and cook some.

0:21:12 > 0:21:17Bake it in the oven. First, brush the fillets with melted butter.

0:21:17 > 0:21:21Season very lightly with salt on the cut side.

0:21:21 > 0:21:24Sea trout's also called salmon trout because it follows

0:21:24 > 0:21:27the same migratory pattern as salmon

0:21:27 > 0:21:31and also eats prawns out at sea, hence its pink colour.

0:21:31 > 0:21:35Fold those fillets over and put in an oven-proof dish.

0:21:35 > 0:21:37Season on the outside, as well.

0:21:37 > 0:21:43Then cover with foil and bake in a hot oven for 20 minutes.

0:21:43 > 0:21:46I know I said the sauce was complicated,

0:21:46 > 0:21:49but I believe cooking a fish should be very simple.

0:21:49 > 0:21:51Just heat and seasoning.

0:21:51 > 0:21:55Don't lose those juices. They add so much to the sauce.

0:21:55 > 0:22:00Sprinkle the prawns over the fish. Keep them warm, while you finish.

0:22:00 > 0:22:05Whisk in some chilled butter. This enriches the sauce,

0:22:05 > 0:22:08thickens it and gives it a nice shine.

0:22:08 > 0:22:12The French have a word for this - "monter au beurre".

0:22:12 > 0:22:16A bit like the Eskimos and their 40 words for snow!

0:22:16 > 0:22:20Now, all you need to do is season with a little salt and lemon juice.

0:22:20 > 0:22:23A final whisk...and it's done.

0:22:23 > 0:22:28And now pour right over the prawns and those lovely fillets of fish.

0:22:28 > 0:22:31Add a sprinkling of parsley.

0:22:31 > 0:22:34Farm fish really does have its moment.

0:22:34 > 0:22:38No, I wouldn't cook this with wild sea trout,

0:22:38 > 0:22:40but it's SO good with these fillets.

0:22:47 > 0:22:5020 miles out of Cork is Ballymaloe House,

0:22:50 > 0:22:54filled with peat fires, wellies and children.

0:22:54 > 0:22:58Here, food's the thing, inspired by Myrtle Allen.

0:22:58 > 0:23:03- How do you see the future of Irish cooking?- I'm worried about it.

0:23:03 > 0:23:09I'm worried about the future of Irish materials, same as everybody else.

0:23:09 > 0:23:14Because now people are not thinking about flavour, at all,

0:23:14 > 0:23:17or the sort of goodness of food.

0:23:17 > 0:23:21It has to be cheap, it's got to be safe. Cheap and safe.

0:23:21 > 0:23:26That's all anybody wants and, you know, that's not good.

0:23:26 > 0:23:29Take carrageen, it's got a very subtle flavour.

0:23:29 > 0:23:32It's a seaweed which grows in profusion round here

0:23:32 > 0:23:35and Myrtle makes a brilliant pudding.

0:23:35 > 0:23:40It's stiff and prickly at first, so it has to be soaked in cold water.

0:23:40 > 0:23:44Then it's added to milk and brought to simmering point.

0:23:44 > 0:23:48As it simmers, the carrageen thickens the milk.

0:23:48 > 0:23:52We had lunch together. She insisted on preparing a turbot.

0:23:52 > 0:23:56First, she cut round the outside of the top of the turbot.

0:23:56 > 0:24:02This was to free up the skin. She seasoned it with pepper and salt.

0:24:02 > 0:24:05Then, she prepared a roasting tray, into which she put some water.

0:24:05 > 0:24:08Not much, but enough to keep the flesh moist while she baked it

0:24:08 > 0:24:13in the oven for about 35 minutes. With the turbot on the go,

0:24:13 > 0:24:16Myrtle went back to finishing the seaweed pudding.

0:24:16 > 0:24:20The milk was thick. She passed it through a sieve into a bowl,

0:24:20 > 0:24:24scraping off as much of that thick carrageen jelly as she could.

0:24:24 > 0:24:27Then she whisked it all together

0:24:27 > 0:24:32and added about half a capful of vanilla essence.

0:24:32 > 0:24:36Next, in went about four ounces of caster sugar

0:24:36 > 0:24:41and then a single egg yolk. Myrtle said, when she was a little girl,

0:24:41 > 0:24:45carrageen pudding was eaten as a cure for coughs and colds.

0:24:45 > 0:24:48Finally, some egg white.

0:24:48 > 0:24:53She whisked that into soft peaks and folded it into the pudding.

0:24:53 > 0:24:56It reminds me of junket. We had that as kids.

0:24:56 > 0:24:59Everybody just eats yoghurt now.

0:24:59 > 0:25:04She chilled it for a couple of hours and that really thickened it up.

0:25:04 > 0:25:08It had a lovely consistency and a definite taste of the sea.

0:25:08 > 0:25:14She served it on a lovely, damp, but warm, Irish afternoon in the garden.

0:25:14 > 0:25:18She added soft brown sugar, which I loved with it,

0:25:18 > 0:25:22and a spoonful of stewed gooseberries from her garden

0:25:22 > 0:25:25and a little cream. Just a matter of common sense!

0:25:25 > 0:25:28But, as Myrtle always says,

0:25:28 > 0:25:30common sense isn't that common any more.

0:25:33 > 0:25:38I don't think people are half careful enough of the fish.

0:25:38 > 0:25:41It's a sin to waste fish. I hate promoting fish.

0:25:41 > 0:25:46Terrible thing to tell YOU! The fewer people that eat fish, the better.

0:25:46 > 0:25:49I hate it when doctors say it's good for you.

0:25:49 > 0:25:54Everybody will eat too much fish and it'll be gone, the wild fish.

0:25:54 > 0:25:58They should say "just eat a little". It's special.

0:25:58 > 0:26:03It's so satisfying to see that skin removed so effortlessly,

0:26:03 > 0:26:05showing the lovely flakes underneath.

0:26:05 > 0:26:10Then, it's chopped herbs - chives, parsley, thyme - and melted butter

0:26:10 > 0:26:13to pour over the turbot.

0:26:13 > 0:26:17Myrtle's just been made an honorary doctor. She deserves it.

0:26:17 > 0:26:21No-one has been more influential in reminding people

0:26:21 > 0:26:26of the joy of local ingredients and the simple cooking of them.

0:26:32 > 0:26:35That turbot looked amazing and milk puddings are great,

0:26:35 > 0:26:37but I'm not too sure about using seaweed. Rach?

0:26:37 > 0:26:40It's great, carrageenan. I love it. I use it a lot.

0:26:40 > 0:26:42- Come on!- If you can taste it in the pudding,

0:26:42 > 0:26:44then you've used too much, you shouldn't use too much.

0:26:44 > 0:26:46It's just a natural gelatine. No, it's gorgeous!

0:26:46 > 0:26:48Don't put it in altogether.

0:26:48 > 0:26:51Next time I'm on the show, maybe I'll make it.

0:26:51 > 0:26:52Yes, if you're invited back.

0:26:52 > 0:26:55- Thanks, James.- I've got a classic milk pudding to show you right now.

0:26:55 > 0:26:58It's called a posset, an incredibly simple way to make.

0:26:58 > 0:26:59It's really delicious,

0:26:59 > 0:27:02especially with my home-made shortbread biscuits.

0:27:02 > 0:27:04So, first thing, I'm going to get the posset on.

0:27:04 > 0:27:06Run you through the ingredients for the posset.

0:27:06 > 0:27:09This is how simple it is. It's been around since about 1530.

0:27:09 > 0:27:11Been around for years. This is just it.

0:27:11 > 0:27:14Double cream, a little bit of caster sugar and lemon. That's it.

0:27:14 > 0:27:17- That's all that's in it. - A very, very old-fashioned recipe.

0:27:17 > 0:27:19- A great recipe.- You see it in Mrs Beeton's and everything.

0:27:19 > 0:27:22I mean, it's very typically about the French.

0:27:22 > 0:27:26The French love their past and they almost praise their past,

0:27:26 > 0:27:29whereas, in England, we kind of almost forget it.

0:27:29 > 0:27:32- Yes.- Things like this are so simple, so delicious.

0:27:32 > 0:27:35We should be back to those kind of dishes more often. Superb.

0:27:35 > 0:27:37- Absolutely superb. - It should be delicious.

0:27:37 > 0:27:40So we just put double cream and some sugar together.

0:27:40 > 0:27:42What I'm looking for is the style of his work.

0:27:42 > 0:27:45You see, that's what I'm looking for. Not the result. The style.

0:27:45 > 0:27:46Show us a bit of style.

0:27:46 > 0:27:49This is the first time I'm panicking on Saturday Kitchen.

0:27:49 > 0:27:54Right, so we just put in sugar and double cream. Mix this together.

0:27:54 > 0:27:56I'm going to keep my lemons towards the end.

0:27:56 > 0:27:58Next, for our shortbread, we've got in here some butter.

0:27:58 > 0:28:03We always make shortbread and pastry by hand, never by machine.

0:28:03 > 0:28:06I got that from watching that fella over there, many, many years ago.

0:28:06 > 0:28:08But shortbread, soft butter.

0:28:08 > 0:28:09See how soft that is.

0:28:09 > 0:28:13- We throw in some icing sugar.- Do you have cold hands?- I have warm hands.

0:28:13 > 0:28:16- Most pastry chefs have warm hands. - Is that right?

0:28:16 > 0:28:19So how do they manage not to make the melt...

0:28:19 > 0:28:22We either roll it in between clingfilm or we use a marble slab.

0:28:22 > 0:28:25Only use your fingertip, not your whole hand.

0:28:25 > 0:28:26- Exactly.- Please.

0:28:26 > 0:28:28Yes, Chef. Yes, Chef!

0:28:28 > 0:28:30So we've got our butter and our sugar together.

0:28:30 > 0:28:32Next, we'll throw in the cornflour.

0:28:32 > 0:28:33There's two types of flour in this one.

0:28:33 > 0:28:36Normally shortbread would be just made with plain flour,

0:28:36 > 0:28:37which I'll add now.

0:28:37 > 0:28:39I use a mixture of both.

0:28:39 > 0:28:41So what does the cornflour do to it?

0:28:41 > 0:28:44The thing about shortbread is it needs to be very, very light.

0:28:44 > 0:28:46Almost a texture that you'd just be able

0:28:46 > 0:28:48to put in your mouth and just dissolve.

0:28:48 > 0:28:50Shouldn't even need to bite it.

0:28:50 > 0:28:52So, when you add the flour, you carefully fold it in.

0:28:52 > 0:28:55Then we're going to add the almonds.

0:28:55 > 0:28:56Not fully folded in first.

0:28:56 > 0:29:01Throw in the almonds and throw in the little bit of almond liquor.

0:29:01 > 0:29:03So, while I'm mixing that...

0:29:03 > 0:29:05Where did your love of food originate from?

0:29:05 > 0:29:07Cos you've got quite an eclectic mix of food.

0:29:07 > 0:29:08You love Japanese, that sort of style.

0:29:08 > 0:29:10Where did it all start for you?

0:29:10 > 0:29:12I've always been travelling since a child.

0:29:12 > 0:29:14My father was in the army.

0:29:14 > 0:29:16So the first foods I tasted

0:29:16 > 0:29:17were in Singapore.

0:29:17 > 0:29:21I remember going to the Armour's quarters

0:29:21 > 0:29:24and eating rice wrapped up in leaves and things.

0:29:24 > 0:29:27My parents both enjoyed the foods in the places we lived in.

0:29:27 > 0:29:30They didn't stick to the British cooking, wherever we were.

0:29:30 > 0:29:32They would go and actually try all the different foods.

0:29:32 > 0:29:35So we lived there, we came back to England, we lived in Cyprus.

0:29:35 > 0:29:38And then we were travelling to other places.

0:29:38 > 0:29:40And I've always enjoyed different foods.

0:29:40 > 0:29:43I think that just kind of sparks off one's appetite for different

0:29:43 > 0:29:45kinds of ingredients and all of that.

0:29:45 > 0:29:47I mean, what's interesting is today

0:29:47 > 0:29:49one can buy so many foods from around the world.

0:29:49 > 0:29:52You mention Japanese, which is another food, as well.

0:29:52 > 0:29:54All that sort of oriental style of food's really

0:29:54 > 0:29:55coming to the fore now, I suppose.

0:29:55 > 0:29:58Yeah. I was lucky enough to go and work in Japan.

0:29:58 > 0:30:01I spent five weeks, actually, in Tokyo, in the theatre there.

0:30:01 > 0:30:05And got to taste some really amazing foods and see

0:30:05 > 0:30:07some extraordinary food halls and things.

0:30:07 > 0:30:10And talking of theatre, that's why you're back again now?

0:30:10 > 0:30:12I'm in the theatre at the moment, yes.

0:30:12 > 0:30:14I'm having to be very careful about drinking too much wine.

0:30:14 > 0:30:16- What's the play?- It's Equus,

0:30:16 > 0:30:18with Daniel Radcliffe and Richard Griffiths.

0:30:18 > 0:30:20Daniel Radcliffe is famous for Harry Potter,

0:30:20 > 0:30:22which I'm sure a lot of people know of nowadays.

0:30:22 > 0:30:25Equus is, of course, a horse.

0:30:25 > 0:30:30It's about a young man who becomes passionate about horses,

0:30:30 > 0:30:32but it goes in the wrong direction.

0:30:32 > 0:30:37The play starts with knowing that he's blinded the six horses.

0:30:37 > 0:30:39And then one has to discover why this happened.

0:30:39 > 0:30:42And then the psychiatrist, at the same time,

0:30:42 > 0:30:45is having real doubt about what his work does and what it achieves.

0:30:45 > 0:30:47- And you've got two of those to do this afternoon?- Two of those.

0:30:47 > 0:30:50One this afternoon and one this evening.

0:30:50 > 0:30:52Anyway, with the lemon posset, this cream and sugar

0:30:52 > 0:30:54has just been boiling for two or three minutes.

0:30:54 > 0:30:56In we go now with the lemon zest.

0:30:56 > 0:30:58In we go with the lemon juice.

0:30:58 > 0:31:01Just fresh lemon juice.

0:31:01 > 0:31:04There we go. Throw all that in.

0:31:04 > 0:31:07- Now, the cream is not bubbling? - No, it's been boiling.

0:31:07 > 0:31:09So we just boil it and then we leave that to one side

0:31:09 > 0:31:11and then mix this together.

0:31:11 > 0:31:13- See it's quite liquid? - Oh, yeah.

0:31:13 > 0:31:16It's thick. The mixture is quite thick.

0:31:16 > 0:31:19- It's almost like a tarte au citron. - It smells so beautiful.

0:31:19 > 0:31:22A lovely lemon tart, a French classic mix.

0:31:22 > 0:31:24But then what you do is just set it in the fridge,

0:31:24 > 0:31:26which I've got some in there.

0:31:26 > 0:31:28I'll leave that to one side for a second.

0:31:28 > 0:31:29I'll talk about my biscuits, quickly.

0:31:29 > 0:31:32You take one of these little nonstick mats. These are great.

0:31:32 > 0:31:34Take one of these nonstick mats.

0:31:34 > 0:31:37And then, using a teaspoon, we can take our mixture.

0:31:37 > 0:31:39See the difference between this and a normal shortbread?

0:31:39 > 0:31:42Normal shortbread, you'd be able to roll out. This one, you can't.

0:31:42 > 0:31:44- So just take a teaspoon. - It's all going to flatten out?

0:31:44 > 0:31:47Pop it in here. And ideally, you need to bake this.

0:31:47 > 0:31:48Yeah, bake it about 150 degrees centigrade.

0:31:48 > 0:31:51So quite a low oven, shortbread, for a small amount of time.

0:31:51 > 0:31:53For about eight minutes.

0:31:53 > 0:31:55Once it's cooked, we end up with this.

0:31:56 > 0:31:58Which you just make a little indentation on the top

0:31:58 > 0:32:01with your finger and then we take some lemon curd.

0:32:01 > 0:32:03This is where you can change it and you can put...

0:32:03 > 0:32:06You do the indentation when it just comes out of the oven?

0:32:06 > 0:32:09Yes, just a little bit. As soon as it comes out of the oven, Chef.

0:32:09 > 0:32:10Very good.

0:32:10 > 0:32:11LAUGHTER

0:32:11 > 0:32:14- Not when it's in the oven? - That would burn your finger, Chef.

0:32:14 > 0:32:16Don't do it.

0:32:16 > 0:32:18Mind you, if you told me to do it,

0:32:18 > 0:32:19I'd probably do it anyway.

0:32:19 > 0:32:21What we do is just leave those to one side.

0:32:21 > 0:32:24You can put jam in there. if you want. In the fridge...

0:32:24 > 0:32:27This is why you should make your guest work. We could have completed this.

0:32:27 > 0:32:30Soon as it comes out of the oven, just press it with your finger.

0:32:30 > 0:32:34Then this. This is the lovely little lemon posset.

0:32:34 > 0:32:35- Dust it with icing sugar.- Oh, yes.

0:32:35 > 0:32:37Get your spoon ready.

0:32:37 > 0:32:40And then dive into these.

0:32:40 > 0:32:43- Dive into this, have a taste. - How wonderful.

0:32:43 > 0:32:44Tell me what you think.

0:32:44 > 0:32:46Mmm. Mmm, mmm!

0:32:46 > 0:32:49Cos we've got the true pastry chef, the guy that got me in pastry

0:32:49 > 0:32:52- in the first place. Pass that along.- Oh, how lovely.

0:32:52 > 0:32:54- Can I dive into...- Yes, dive in.

0:32:54 > 0:32:56And it sets like a lovely cream.

0:32:56 > 0:32:58Oh, it does. It's really... Wow.

0:32:58 > 0:33:00Mmm! One doesn't expect it to be quite so...

0:33:00 > 0:33:03- Perfect time, in the morning, isn't it?- Amazing.

0:33:03 > 0:33:07Bring them back onto the menu. They are superb, those classic puddings.

0:33:10 > 0:33:12Now, don't be afraid to try making posset.

0:33:12 > 0:33:15It really isn't that hard of a dessert to make,

0:33:15 > 0:33:17and it can be the perfect end to any dinner party.

0:33:17 > 0:33:20If you'd like to have a go at cooking any of the food you've

0:33:20 > 0:33:23seen on today's show, then all the recipes are just a click away at

0:33:23 > 0:33:25bbc.co.uk/recipes

0:33:25 > 0:33:28Today, we're looking back at some of the great cooking

0:33:28 > 0:33:30from the Saturday Kitchen archives.

0:33:30 > 0:33:32Now it's the time for our very own ray of Spanish sunshine,

0:33:32 > 0:33:34Jose Pizarro, to cook.

0:33:34 > 0:33:36And he solves the age-old question,

0:33:36 > 0:33:38what do you serve with meatballs?

0:33:38 > 0:33:39Chips, of course.

0:33:39 > 0:33:44- What are we cooking?- It's going to be meatballs, we say albondigas.

0:33:44 > 0:33:46- Albondigas.- Albondigas.

0:33:46 > 0:33:49We are going to season with some cumin,

0:33:49 > 0:33:51fennel seeds and paprika.

0:33:51 > 0:33:53- They're the spices.- Yes, the spices.

0:33:53 > 0:33:55With some Serrano ham.

0:33:55 > 0:33:58- Serrano ham.- Not Iberico, I know you love Iberico.

0:33:58 > 0:34:00I love Iberico. That's from the black-footed pig.

0:34:00 > 0:34:03- This is much cheaper, as well. - A lot cheaper.

0:34:03 > 0:34:06We can go for up to £80 a kilo,

0:34:06 > 0:34:08- for Iberico ham.- £80 a kilo?

0:34:08 > 0:34:10High, amazing quality.

0:34:10 > 0:34:14And the sauce for this is what?

0:34:14 > 0:34:16The sauce just some shallots,

0:34:16 > 0:34:19garlic, and some tinned tomatoes.

0:34:19 > 0:34:23Now is not a really good season for the fresh tomatoes,

0:34:23 > 0:34:24just use tinned tomatoes.

0:34:24 > 0:34:26But when they're in season, grab them.

0:34:26 > 0:34:28There are some in the UK you can get nowadays.

0:34:28 > 0:34:30We've got some sherry, a bit of stock,

0:34:30 > 0:34:32a bit of chilli to give it a bit of a kick

0:34:32 > 0:34:34and some bay leaf.

0:34:34 > 0:34:37- I'll get that on the go. - Now we have the bread with milk.

0:34:37 > 0:34:41Why do you do that? Is that to keep it nice and moist?

0:34:41 > 0:34:43There. Going to take it out

0:34:43 > 0:34:45of the milk like that.

0:34:45 > 0:34:47Bring it to the bowl.

0:34:47 > 0:34:49And now, some mince.

0:34:49 > 0:34:52Do this. Start like that.

0:34:52 > 0:34:54So this new restaurant concept,

0:34:54 > 0:34:56it's one of your very own.

0:34:56 > 0:34:58Are you going to open them both at the same time?

0:34:58 > 0:35:00Like I say long ago,

0:35:00 > 0:35:01no-one opens two restaurants

0:35:01 > 0:35:04and write a book at the same time.

0:35:04 > 0:35:05And I'm doing it again.

0:35:05 > 0:35:09Opening two restaurants and writing another book.

0:35:09 > 0:35:12But it's lovely. So happy.

0:35:12 > 0:35:15The first book has just been published in Spain.

0:35:15 > 0:35:17Now my mum and my dad,

0:35:17 > 0:35:18they can't read my own book.

0:35:18 > 0:35:20How frustrating is that?

0:35:20 > 0:35:23You've got to do an audiobook. I love the way you talk.

0:35:23 > 0:35:25LAUGHTER

0:35:25 > 0:35:27Anyway, lovely.

0:35:27 > 0:35:29That is the shallot and the garlic.

0:35:29 > 0:35:32- Sherry's gone in there as well. - It's gone in there.

0:35:32 > 0:35:35And now, the tomatoes. Like that.

0:35:35 > 0:35:37A little bit more meat.

0:35:37 > 0:35:38Oh, sorry.

0:35:38 > 0:35:41And just take the heat down

0:35:41 > 0:35:44and leave for one hour.

0:35:44 > 0:35:46- Just cooking slowly. - We end up with that one.

0:35:46 > 0:35:50The restaurant concept is quite small, the first one. 17 seats?

0:35:50 > 0:35:52The first one is going to be only 17 seats.

0:35:52 > 0:35:54Where did you get the idea for that?

0:35:54 > 0:35:58The idea is, I want to bring together La Boqueria market

0:35:58 > 0:36:01from Barcelona and the south of Spain from Jerez.

0:36:01 > 0:36:05Altogether. La Boqueria is small... It's quite small.

0:36:05 > 0:36:06It's a bar, it's only a bar.

0:36:06 > 0:36:11And then in South of Spain it's more bar busy, busy bar.

0:36:11 > 0:36:13- Yeah?- Yeah.

0:36:13 > 0:36:15Simple, really, really simple food.

0:36:15 > 0:36:17You mentioned La Boqueria market.

0:36:17 > 0:36:20I actually think that's one of the greatest markets in the world.

0:36:20 > 0:36:22- I think so.- You want the ham in there?- Lovely, perfect.

0:36:22 > 0:36:25- There you go.- The ham is going to be lovely flavour

0:36:25 > 0:36:28and then it's going to be nice and crispy outside the meatball.

0:36:28 > 0:36:32If you've never been there, it's bang in the centre of Spain,

0:36:32 > 0:36:37Barcelona, but it's got little tapas bars right in the centre.

0:36:37 > 0:36:39Whereabouts is that? I've just been there...

0:36:39 > 0:36:42Right down the main street in Barcelona, towards Ramblas.

0:36:42 > 0:36:46- I've been there.- Towards the water there. And it's amazing.

0:36:46 > 0:36:48Full of fantastic food.

0:36:48 > 0:36:51They've got these great tapas bars smack in the centre.

0:36:51 > 0:36:54- I love Spanish cooking.- Everything is just very simple, from the market.

0:36:54 > 0:36:57You take from the market, go straight to a la plancha.

0:36:57 > 0:36:59And this is the thing I really want to bring here.

0:36:59 > 0:37:02You know, the simplicity, the quality of the food.

0:37:02 > 0:37:03OK, here is the olive oil.

0:37:03 > 0:37:05You cook it in quite a bit of oil.

0:37:05 > 0:37:07Yeah, I already fry, to say that.

0:37:07 > 0:37:10Now, I'm going to put some oil in my hand

0:37:10 > 0:37:13just to stop it sticking.

0:37:13 > 0:37:15The meat is in there.

0:37:15 > 0:37:17Small one like that.

0:37:19 > 0:37:22- La Boqueria is really the place to go.- It is fantastic.

0:37:22 > 0:37:25- It's really, really lovely. - Really interesting market.

0:37:25 > 0:37:29- Is it big? Can you not miss it? - It's massive.- I've missed it, then.

0:37:29 > 0:37:32I am telling you, I have spent there hours.

0:37:32 > 0:37:35I go there for breakfast, I am leaving after my coffee...

0:37:35 > 0:37:37- Do you?- In the afternoon.

0:37:37 > 0:37:39It is great.

0:37:39 > 0:37:42But they have all different types of hams and fish in the centre.

0:37:42 > 0:37:44Just some fish that you've never even seen before.

0:37:44 > 0:37:47I take a friend of mine there

0:37:47 > 0:37:50and he say, "This is the fish market,

0:37:50 > 0:37:52"and doesn't smell."

0:37:52 > 0:37:55Cos it's fresh, isn't it? Yeah.

0:37:55 > 0:37:57Right, so we've got more of the meatballs here.

0:37:57 > 0:38:00Now, why 17 seats in your restaurant? Why is that?

0:38:00 > 0:38:03- Why an odd number? - It's really, really tiny.

0:38:03 > 0:38:06Is that just the restaurant or is there more seats in the bar?

0:38:06 > 0:38:09It's a sherry bar. It's going to be... Not huge menu of sherries.

0:38:09 > 0:38:12Not a celery bar. A sherry bar.

0:38:12 > 0:38:13Sherry. Sorry about my English!

0:38:13 > 0:38:17You're getting better with my name, I have to say.

0:38:17 > 0:38:20Listen, you're better at English than I'm better at Spanish.

0:38:20 > 0:38:24I need to learn English. Anyway. Here it is.

0:38:24 > 0:38:28- Chips are going in.- Just fry.

0:38:28 > 0:38:30Cleaning down.

0:38:31 > 0:38:34Spoon, please.

0:38:34 > 0:38:38You see, just the ham is giving beautiful golden colour

0:38:38 > 0:38:43and it's going to be nice and crispy outside. And nice and moist inside.

0:38:43 > 0:38:45Now, a lot of people, when they are doing meatballs

0:38:45 > 0:38:48would cook them in the sauce. You don't do that?

0:38:48 > 0:38:51No, I just fry first. Again, to be nice and crispy.

0:38:51 > 0:38:53And then just dip on the sauce.

0:38:53 > 0:38:56So, basically, we cook it in here like that. And plenty of oil.

0:38:56 > 0:38:59Plenty of oil. It's not deep-fried, but it's quite...

0:38:59 > 0:39:01Olive oil for this?

0:39:01 > 0:39:04Olive oil, you know me. Always olive oil.

0:39:04 > 0:39:08I love this one. I think meatball is so underrated. It is so stunning.

0:39:08 > 0:39:10And this is really good value.

0:39:10 > 0:39:13Did you put any breadcrumbs in with it?

0:39:13 > 0:39:16- Did you put any breadcrumbs in with it or anything?- No.

0:39:16 > 0:39:18Fresh bread with milk.

0:39:18 > 0:39:20Just that bread and milk.

0:39:20 > 0:39:22And sometimes you can put egg.

0:39:22 > 0:39:24I have amazing recipe.

0:39:24 > 0:39:28It's beef and pork mix together and then inside,

0:39:28 > 0:39:31like you did before with the butter,

0:39:31 > 0:39:34I do with cheese.

0:39:34 > 0:39:36Right, the sauce here, that can go here.

0:39:36 > 0:39:38Literally 45 minutes, you end up with that.

0:39:38 > 0:39:40You need nice...

0:39:40 > 0:39:43See, I've used quite a lot of the sauce.

0:39:43 > 0:39:48All this stock and all the wine is really gone.

0:39:48 > 0:39:50- Parsley, please.- Sorry. Parsley chopped, sorry.

0:39:50 > 0:39:52Lovely.

0:39:52 > 0:39:56Like that, nice and beautiful colour, you can see.

0:39:56 > 0:39:58The smells is gorgeous.

0:39:58 > 0:39:59The smell is stunning.

0:39:59 > 0:40:03- It is quite nice smell from, you know, cumin.- yeah.

0:40:04 > 0:40:06Sounds good. Right, parsley.

0:40:06 > 0:40:09It's time to plate it then, no?

0:40:09 > 0:40:12I'm there! Chips are nearly there.

0:40:12 > 0:40:13We're ready.

0:40:13 > 0:40:15- When you're ready.- I'm ready.

0:40:17 > 0:40:19Nice. The smell is just beautiful.

0:40:19 > 0:40:21Now, are these a tradition in Spain?

0:40:21 > 0:40:24Served at a particular time of year or not?

0:40:24 > 0:40:26Not really.

0:40:26 > 0:40:28"Not really."

0:40:28 > 0:40:30All the time is fine.

0:40:30 > 0:40:33Meatballs are always good. Like that.

0:40:33 > 0:40:35Nice. One more. Five.

0:40:36 > 0:40:39Some more sauce. You see, that's beautiful.

0:40:39 > 0:40:40Like that.

0:40:40 > 0:40:44Is it true sometimes, you know, if I cook meatballs at home

0:40:44 > 0:40:46and it's that the next day, when you eat them,

0:40:46 > 0:40:48- they taste nicer.- Nicer.

0:40:48 > 0:40:49Yeah, they do, don't they?

0:40:49 > 0:40:52This is really cheap to make, meatballs.

0:40:52 > 0:40:55For dinner, or when you are hungover.

0:40:55 > 0:40:57LAUGHTER

0:40:57 > 0:41:00Chips, meatballs, lovely. Some salt and pepper there.

0:41:00 > 0:41:02There's bound to be people waking up in the UK

0:41:02 > 0:41:05with half a doner kebab stuck to the side of their face.

0:41:05 > 0:41:06LAUGHTER

0:41:06 > 0:41:09They fell asleep somewhere and the TV's left on.

0:41:09 > 0:41:12But this is proper, proper grub.

0:41:12 > 0:41:14Some here, like that.

0:41:14 > 0:41:18And, in the middle, lovely.

0:41:18 > 0:41:20Go on, you put the added bit of tinsel on it.

0:41:20 > 0:41:22I'll put these in...

0:41:22 > 0:41:23There.

0:41:23 > 0:41:26I have to finish with some olive oil.

0:41:28 > 0:41:30Now, James, I promise you, next time,

0:41:30 > 0:41:32I will be cooking with butter.

0:41:32 > 0:41:34I promise next time we'll get a bigger dish

0:41:34 > 0:41:36to put the chips in, as well!

0:41:36 > 0:41:38Remind us what that is again.

0:41:38 > 0:41:39That is a spicy lamb meatball

0:41:39 > 0:41:43with Serrano ham and some fries. Chips. Fried potatoes.

0:41:48 > 0:41:51Yes, we've got to dive into this. Look at that.

0:41:51 > 0:41:53Have you got any gravy for the chips?

0:41:53 > 0:41:54LAUGHTER

0:41:54 > 0:41:58- Don't say that!- It's Northern. I'm only joking.

0:41:58 > 0:41:59Oh, wow, this looks great!

0:41:59 > 0:42:01- Bowl of chips at the end. - Not just for you.

0:42:01 > 0:42:04Now, you can mix and match the meat in there. Like you said,

0:42:04 > 0:42:07you could put beef, we've got lamb in here, but beef, pork, anything.

0:42:07 > 0:42:10- Anything, really.- Spain, famous for pork.- Yeah.- It's gorgeous.

0:42:10 > 0:42:12Mmm.

0:42:12 > 0:42:14- Happy with that? - That is really nice.- Yeah.

0:42:14 > 0:42:16How do you say in Spanish, "very good?"

0:42:16 > 0:42:19- Muy rico, muy bueno.- Moh-weno.

0:42:23 > 0:42:28I'm glad you enjoyed that, but I'd avoid speaking Spanish if I was you.

0:42:28 > 0:42:29Now, it's Floyd time now.

0:42:29 > 0:42:32Today he's in Jersey and with a glass of wine in hand,

0:42:32 > 0:42:35he's celebrating the good old Jersey Royal.

0:42:35 > 0:42:37One of my duties as a kid on Sunday mornings,

0:42:37 > 0:42:41when I lived near Wiveliscombe, when we had our big feast of the week,

0:42:41 > 0:42:42in the week itself it was dripping

0:42:42 > 0:42:45and shepherd's pie and pig's trotters and things like that,

0:42:45 > 0:42:47but Sunday was a really, really...

0:42:47 > 0:42:49PAN SIZZLES LOUDLY

0:42:49 > 0:42:51Warms the cockles of your heart, doesn't it?

0:42:51 > 0:42:52..was a really great day

0:42:52 > 0:42:55because just as the lunch was coming to the final, ultimate,

0:42:55 > 0:42:57succulent roasting, you would go into the garden,

0:42:57 > 0:43:00dig the potatoes, and pick the Brussels sprouts,

0:43:00 > 0:43:02which still had frost on them.

0:43:02 > 0:43:04I can remember to this day my fingers, blue with cold,

0:43:04 > 0:43:07but I can still remember the superb taste of that fresh kind of food.

0:43:07 > 0:43:09And that's what I've got here.

0:43:09 > 0:43:11I mean, you saw me dig the potatoes out of the field,

0:43:11 > 0:43:14away with the lid, no kitchens here, you see, just the field.

0:43:14 > 0:43:18Beautiful Jersey New potatoes, and I've fried a bit of liver,

0:43:18 > 0:43:22and into the juices of the pan I've put a little glass

0:43:22 > 0:43:24of Jersey white wine,

0:43:24 > 0:43:27to make a very, very simple and elementary sauce.

0:43:27 > 0:43:32Now I'm going to add some beautiful Jersey cream to that.

0:43:32 > 0:43:35Keeping stirring the thing the whole time.

0:43:37 > 0:43:41You know, in real cookery programmes they have seven home economists,

0:43:41 > 0:43:45a studio, 18 backup men, 14 examples of the same dish, but

0:43:45 > 0:43:49we're just going to do this because we're a very talented sort of lot.

0:43:49 > 0:43:51Some fresh chives, which we picked on the way here this morning.

0:43:51 > 0:43:54We did ask permission, as well, I can tell you,

0:43:54 > 0:43:56which I put into my pan.

0:43:56 > 0:43:58And because I want this to be super-duper good,

0:43:58 > 0:44:01because I've got a very important man coming for lunch today,

0:44:01 > 0:44:04I told you, he's a senator, you'll recognise him, because

0:44:04 > 0:44:07senators wear togas and laurel leaves around their head, don't they?

0:44:07 > 0:44:09And I've got to do this for him.

0:44:09 > 0:44:12So, I put my bit of egg yolk into the sauce.

0:44:12 > 0:44:15So, one thing is for sure about this meal - hey, look, come and see -

0:44:15 > 0:44:19one thing for sure about this is you won't get a fresher dish anywhere.

0:44:19 > 0:44:22Now, back onto here. Thank you, Richard.

0:44:22 > 0:44:25The beautiful chive and cream sauce over there.

0:44:25 > 0:44:28Turn off the gas so we don't blow the countryside up.

0:44:28 > 0:44:31Put the potatoes on here.

0:44:31 > 0:44:35Hoping they're not going to crush and crumble as I put them on.

0:44:35 > 0:44:38I don't care who you are, but I don't think you could get

0:44:38 > 0:44:41a better, simpler little dish than that.

0:44:41 > 0:44:44Which, if you don't mind, my man awaits me,

0:44:44 > 0:44:47my bottle of wine awaits me. I'd better have a quick slurp.

0:44:47 > 0:44:48And off I go.

0:44:50 > 0:44:52# Spuds, spuds, spuds # Spuds, spuds, spuds

0:44:52 > 0:44:56# Spuds, spuds, spuds... #

0:44:56 > 0:44:57Here we are, Your Majesty.

0:44:57 > 0:44:59New Jersey potatoes... It's not Majesty, is it?

0:44:59 > 0:45:02It's Lord? No. What are you? Senator!

0:45:02 > 0:45:05Well, it's a bit disappointing, no toga and no laurel leaves.

0:45:05 > 0:45:07I did ask for them, you know.

0:45:07 > 0:45:09Well, I'm afraid the toga's being dry-cleaned at the moment

0:45:09 > 0:45:12and the laurel leaves, I think, are caught by the frost.

0:45:12 > 0:45:14- It's been a funny winter, hasn't it? - It has, extremely.

0:45:14 > 0:45:17- Has it affected the business of the island?- It has to a point.

0:45:17 > 0:45:20Our beautiful potatoes are a little bit later than they normally

0:45:20 > 0:45:24would have been, but other than that, we're managing OK, thank you.

0:45:24 > 0:45:27Great. Tell me, the popular conception of Jersey is in fact

0:45:27 > 0:45:30an island of fun, of high-rise banking offices with sinister men

0:45:30 > 0:45:34in Mercedes-Benz and tinted sunglasses and stuff like that,

0:45:34 > 0:45:37who whisper to each other. But that's not the whole picture, is it?

0:45:37 > 0:45:39I mean, what is your job?

0:45:39 > 0:45:44Well, my job is to be responsible for agriculture in all its aspects

0:45:44 > 0:45:46in the island, and that of course

0:45:46 > 0:45:49is probably the most important part of the island economy.

0:45:49 > 0:45:52Not necessarily money, I might add, it's the character.

0:45:52 > 0:45:55Jersey wouldn't be what it is without it.

0:45:55 > 0:45:57What is this business about the fluke?

0:45:57 > 0:46:00- I mean, these potatoes were a fluke, weren't they?- Yes, they were.

0:46:00 > 0:46:02- Excuse me while I sit down.- OK.

0:46:02 > 0:46:03They were a fluke.

0:46:03 > 0:46:07I believe you know the story, the chap had the 16-eyed potato

0:46:07 > 0:46:08and he planted it in the ground,

0:46:08 > 0:46:10and he produced this remarkable strain of potatoes

0:46:10 > 0:46:13on which the island's economy has been based for a number of years.

0:46:13 > 0:46:16And when I look back, I think it's a remarkable thing.

0:46:16 > 0:46:19First of all, that he should realise what an important discovery

0:46:19 > 0:46:22he'd made, and secondly, imagine if he'd been a very greedy person

0:46:22 > 0:46:25and eaten them all instead of putting them back for more seed?

0:46:25 > 0:46:28The island's history may have been changed by a single meal.

0:46:28 > 0:46:31What do you think of my setting, my little restaurant here?

0:46:31 > 0:46:34- You like it?- I think it's fantastic. I'd like to come here every day.

0:46:34 > 0:46:36- It really is a beautiful place. - But a very serious point.

0:46:36 > 0:46:39What is it like being a lord or a senator or a king?

0:46:39 > 0:46:42I mean, do you eat in cloistered halls with rusty servants

0:46:42 > 0:46:46in green dinner jackets shambling, perhaps a club-footed one

0:46:46 > 0:46:50dragging the trolley of the baron of beef as the band play in the food?

0:46:50 > 0:46:52I mean, what's life really like for you?

0:46:52 > 0:46:54No, that sounds like the BBC canteen.

0:46:54 > 0:46:57As far as we're concerned, we don't go in for that sort of thing at all.

0:46:57 > 0:46:59It's a very ordinary sort of existence.

0:46:59 > 0:47:01We do our job to the best of our ability.

0:47:01 > 0:47:04But at the same time, we get certain advantages.

0:47:04 > 0:47:06If I wasn't a senator, I wouldn't be sitting here with you.

0:47:06 > 0:47:09And I must say, I'm enjoying it very much, and I thank you for it.

0:47:09 > 0:47:11Well, I actually think that's enough senators.

0:47:11 > 0:47:14I mean, he's been plugging this Jersey Island for the last 15 minutes

0:47:14 > 0:47:15or something like that.

0:47:15 > 0:47:18I reckon it's time we got on with what Floyd is all about,

0:47:18 > 0:47:21which is a slurp and a mouthful, and hope that you enjoy

0:47:21 > 0:47:25what is going to be a magical, but very sadly last programme.

0:47:25 > 0:47:27Bye now.

0:47:27 > 0:47:29That was great, Pierre, thank you very much.

0:47:29 > 0:47:33Oh! I forgot to say one thing! The senator has a name!

0:47:33 > 0:47:35He's called Pierre Horsfall.

0:47:35 > 0:47:40Lord, Senator, President Pierre Horsfall, King of All Tomatoes,

0:47:40 > 0:47:42and all the potatoes of this island.

0:47:46 > 0:47:49I wandered about a bit on my own

0:47:49 > 0:47:52and as I strolled through these fields on my tod

0:47:52 > 0:47:55strange visions of the director's parenthood filled my mind

0:47:55 > 0:47:58as I strived to make my words rhyme.

0:47:58 > 0:48:01But even with a slurp, there was no doubt,

0:48:01 > 0:48:03Floyd, leave the poetry out.

0:48:03 > 0:48:06It won't reach the parts it should, so here's a note on Jersey.

0:48:06 > 0:48:07That's good.

0:48:13 > 0:48:16Observe that the cows are neatly dressed in Barbours,

0:48:16 > 0:48:19and the fields in nylons.

0:48:19 > 0:48:21But happily, the tide rushes in,

0:48:21 > 0:48:24bringing with it a link for the next sequence, which is eels.

0:48:27 > 0:48:30Shallot, orange leaves, Marigold leaves, parsley and thyme,

0:48:30 > 0:48:33plain flour, a quart of milk, I like that.

0:48:34 > 0:48:37And a pint of green... Oh, good heavens, you're here again already.

0:48:37 > 0:48:38I hadn't realised.

0:48:38 > 0:48:41And you've caught me at my favourite tipple as well,

0:48:41 > 0:48:44because actually, I only swig this lot down to wind you up.

0:48:44 > 0:48:46Like I sometimes think you wind me up.

0:48:46 > 0:48:48I was in the pub the other day, a big fishermen came up to me

0:48:48 > 0:48:51and said, "Ever eaten Conger eel and flowers, John?" I said,

0:48:51 > 0:48:54"Conger eel and flowers? You're putting me on."

0:48:54 > 0:48:55He said, "No, I'm serious.

0:48:55 > 0:48:58"It's a very, very old dish. Very famous here in Jersey."

0:48:58 > 0:48:59On these programmes,

0:48:59 > 0:49:02we've trundled around really looking for what we've decided

0:49:02 > 0:49:04are a dying breed of regional specialities.

0:49:04 > 0:49:06There aren't going to be any soon!

0:49:06 > 0:49:09And that's why I'm so thrilled to cook this Conger eel dish.

0:49:09 > 0:49:11The reason I'm reading it from here is,

0:49:11 > 0:49:13A - I'm at a distinct disadvantage.

0:49:13 > 0:49:16I have never cooked it before, and I've never eaten it before,

0:49:16 > 0:49:17so I'm really on the line.

0:49:17 > 0:49:18Let's have a quick, no further ado,

0:49:18 > 0:49:20a quick whiz around what we've got here.

0:49:20 > 0:49:23We've got my favourite old mother-in-law here, the old trout,

0:49:23 > 0:49:25with flowers and peas up her nose like that.

0:49:25 > 0:49:28And all I did was cut off the head and tail,

0:49:28 > 0:49:31and I popped it into water, and I simmered it for an hour,

0:49:31 > 0:49:34I took the head out, leaving the stock, which I will show you.

0:49:34 > 0:49:36Now, Richard, come over to here.

0:49:36 > 0:49:38I'll show you the ingredients that we have, most remarkable.

0:49:38 > 0:49:40Chopped cabbage,

0:49:40 > 0:49:43a few peas, some borage,

0:49:43 > 0:49:45no, these are marigold leaves, I beg your pardon.

0:49:45 > 0:49:47Marigold leaves. Chopped borage.

0:49:47 > 0:49:49Dried marigold flowers,

0:49:49 > 0:49:52chopped shallots, petals of marigold

0:49:52 > 0:49:55for a garnish later, to make it look really superb.

0:49:55 > 0:49:58Fresh parsley, and fresh thyme. I've also got some flour and butter.

0:49:58 > 0:50:01Come back to me, Richard, I'm feeling a bit lonely here.

0:50:01 > 0:50:04Flour and butter to thicken the whole thing up. Right.

0:50:04 > 0:50:06The endangered species, get your notes ready,

0:50:06 > 0:50:08your pencils ready, I'm going to be asking questions,

0:50:08 > 0:50:11and if anybody on Jersey would like to challenge me on this recipe,

0:50:11 > 0:50:13be kind to me, I've never done it before,

0:50:13 > 0:50:15and none of you have ever offered it to me before.

0:50:15 > 0:50:17But it's going to be for real.

0:50:17 > 0:50:19So, over here, Richard, into our fish stock

0:50:19 > 0:50:23first of all we put the cabbage, OK?

0:50:23 > 0:50:26Cabbage goes on. The peas go in.

0:50:26 > 0:50:29I bet people in Jersey are reaching for their pens

0:50:29 > 0:50:32and telephones right now to say he's doing it all in the wrong order,

0:50:32 > 0:50:35all the wrong way round. That is the marigold leaves going in.

0:50:35 > 0:50:38This is the borage going in, it's absolutely splendid.

0:50:38 > 0:50:41This looks like saffron. In fact, it's dried marigold petals.

0:50:41 > 0:50:44They're going in. Give those a little stir round.

0:50:44 > 0:50:47Oh, nearly set fire to the recipe! Not to worry.

0:50:47 > 0:50:49So, in we go with the shallots.

0:50:49 > 0:50:51A bit tedious, all of this, isn't it? Here I am stirring.

0:50:51 > 0:50:54Only two more things to go. But you know, it's a curious soup, isn't it?

0:50:54 > 0:50:56These folk tales are wonderful.

0:50:56 > 0:50:59I'm creating something which is 400 years old. I'm only 40.

0:50:59 > 0:51:01I'm a tenth of all of that! I've never heard of it before. Great.

0:51:01 > 0:51:03Anyway, as I say, thyme,

0:51:03 > 0:51:05sorry to be a bit boring about that kind of thing.

0:51:05 > 0:51:06And the parsley.

0:51:06 > 0:51:08Now, this is the bit where I reflect,

0:51:08 > 0:51:12I reflect deeply on the meaning of life. Conger eel and flowers.

0:51:12 > 0:51:15Will they tell me next they have seagulls roasted for Sunday lunch?

0:51:15 > 0:51:16I don't know.

0:51:16 > 0:51:18But I'll have to leave the director to get me out

0:51:18 > 0:51:21of this tricky sequence while this simmers away for an hour so.

0:51:21 > 0:51:23I'm going to have another glass of milk.

0:51:34 > 0:51:37That was really interesting, wasn't it?

0:51:37 > 0:51:39You know, how he dreams up these brilliant little interludes,

0:51:39 > 0:51:41I shall never know.

0:51:41 > 0:51:42Not sure that I really care.

0:51:42 > 0:51:45Anyway, while you've been away enjoying yourselves,

0:51:45 > 0:51:47I've thickened the soup with a mixture of flour and butter,

0:51:47 > 0:51:51added some thick, rich Jersey milk to it, it is delicious.

0:51:51 > 0:51:54And if you cast your mind back to the beginning of the programme,

0:51:54 > 0:51:56where the senator was there laying on a bit like,

0:51:56 > 0:51:58"I run the agriculture of this island.

0:51:58 > 0:52:02"Everything that happens is all down to me." Well, it isn't really true.

0:52:02 > 0:52:05He, like any other politician, is only a minister, really.

0:52:05 > 0:52:10And behind him there is a real expert, a real man, who grades

0:52:10 > 0:52:15every potato, tastes every tomato, measures every strip of calabrese,

0:52:15 > 0:52:18susses out the scallops and fiddles with the eels and things like that.

0:52:18 > 0:52:20Or whatever he does.

0:52:20 > 0:52:23Anyway, he's the man I need to test my soup, and he's called Francois.

0:52:23 > 0:52:26- Francois, it's great for you to come along on the show.- Hello.

0:52:26 > 0:52:27- Thank you very much.- Not at all.

0:52:27 > 0:52:29Now, you've got to be really straight with me.

0:52:29 > 0:52:32- You are a Jersey man, born and bred.- Yes, I am.

0:52:32 > 0:52:35I have reason to believe that you have eaten this in the past?

0:52:35 > 0:52:38Oh, yes, yes. In fact, in this very house.

0:52:38 > 0:52:41Great Auntie used to make that soup.

0:52:41 > 0:52:44So, when you get to taste it,

0:52:44 > 0:52:47and I'm going to float my little marigold leaves on the top...

0:52:47 > 0:52:49Richard, just come in close to that.

0:52:49 > 0:52:51Marigold leaves on top, that's lovely.

0:52:51 > 0:52:54Francois, it's down to you. This is Floyd versus Jersey.

0:52:54 > 0:52:57Could you please taste it, and tell me what you think?

0:52:58 > 0:53:02This is a very worrying moment, chaps. Worry for me. Pray, pray.

0:53:05 > 0:53:07- Oh, superb!- Is that true?

0:53:07 > 0:53:10Superb! No, it is, it is.

0:53:10 > 0:53:14- And is it better than your granny used to make?- No, it's as good.

0:53:14 > 0:53:17It's as good. It is superb!

0:53:17 > 0:53:18Well, I'm very thrilled.

0:53:18 > 0:53:21Now, I know you like this, and I like it, you're an old Jersey hand,

0:53:21 > 0:53:22you reckon it's great.

0:53:22 > 0:53:26But have we in fact resurrected a culinary dinosaur?

0:53:26 > 0:53:30Do people, do real people still eat Conger eel and marigold soup?

0:53:30 > 0:53:32Of course they do, of course they do.

0:53:32 > 0:53:34Not so much as they used to in the past.

0:53:34 > 0:53:38I think because we've got a cosmopolitan population now,

0:53:38 > 0:53:41we don't have so many of the Jersey people left, as it were.

0:53:41 > 0:53:44But there are still quite a number who love this.

0:53:44 > 0:53:47What are we going to do to stop, I mean, wouldn't it be better

0:53:47 > 0:53:50if the States of Jersey, instead of not making cheese, which is

0:53:50 > 0:53:53another little bone I want to pick with you in a moment, by the way,

0:53:53 > 0:53:56propagated the ancient Jersey dishes?

0:53:56 > 0:53:59I mean, we're going down a hamburger and chips road.

0:53:59 > 0:54:01Well, I'm not.

0:54:01 > 0:54:03I prefer my wife to do all things fresh

0:54:03 > 0:54:07and she, in fact, makes lovely vegetable soups, all fresh,

0:54:07 > 0:54:10- not out of packets, that's no good at all.- All right, that's very fine.

0:54:10 > 0:54:12But, I'm still going to pick this bone with you,

0:54:12 > 0:54:14what about the Jersey cheese?

0:54:14 > 0:54:16You have got brilliant milk, why aren't you making any cheese?

0:54:16 > 0:54:18And the other thing I want to complain about,

0:54:18 > 0:54:21and I mean this quite sincerely, Jersey is a fabulous island, but

0:54:21 > 0:54:25all its butter is an little tiny packets and I really resent that.

0:54:25 > 0:54:27- Oh, that's not true!- It is.

0:54:27 > 0:54:30Why can't we, in the restaurants, have slabs of this fabulous butter,

0:54:30 > 0:54:32- not these naff little packets? - Ask the hoteliers.

0:54:32 > 0:54:34- That's not me.- Not you. Right. Your fault is the cheese.

0:54:34 > 0:54:36What about the cheese?

0:54:36 > 0:54:38Well, I think, we tried it, you see, we tried it once.

0:54:38 > 0:54:42The Milk Marketing Board here tried an experiment, and it didn't work.

0:54:42 > 0:54:45I think, and it's only my opinion, I think

0:54:45 > 0:54:49it's because our milk is too rich.

0:54:49 > 0:54:51The cream is too rich.

0:54:51 > 0:54:54Guernsey do it, and they get a lovely cheese, I'm afraid to say.

0:54:54 > 0:54:56I love Guernsey Cheddar.

0:54:56 > 0:54:58Yes, but aren't you... you're a bit of a hypocrite,

0:54:58 > 0:55:00because the last time I was here when I met you

0:55:00 > 0:55:02and we were doing the recce, you said,

0:55:02 > 0:55:06"What really cheers a Jerseyman up is to turn into the sunset

0:55:06 > 0:55:09"and see Guernsey on fire."

0:55:09 > 0:55:12Oh, wait, wait, wait, come off it!

0:55:12 > 0:55:14- I didn't quite say it like that. - You did!

0:55:16 > 0:55:17Anyway, you quite liked my soup.

0:55:17 > 0:55:21Tell me you think my soup's OK in patois or argot or whatever..

0:55:21 > 0:55:24La soupe d'andgulle, c'etait superbe!

0:55:24 > 0:55:26Absolument merveilleux.

0:55:26 > 0:55:30There you go. Another day, another dinner. I think we've cracked it.

0:55:34 > 0:55:37I never get bored of watching the great man cook.

0:55:37 > 0:55:39As ever on Best Bites, we're looking back at

0:55:39 > 0:55:42some of the fantastic cooking from the Saturday Kitchen back catalogue.

0:55:42 > 0:55:44Still to come on today's Best Bites,

0:55:44 > 0:55:48there was only two seconds between them on the leaderboard when

0:55:48 > 0:55:51Bryn Williams and Marcus Wareing met at the omelette challenge hob.

0:55:51 > 0:55:54I was hoping they'd make edible omelettes. Would I be disappointed?

0:55:54 > 0:55:56Find out a little later on.

0:55:56 > 0:55:59And Northern Ireland's favourite son, Paul Rankin,

0:55:59 > 0:56:00char-grills fillet steak.

0:56:00 > 0:56:02He serves the fillet with smoked chilli butter,

0:56:02 > 0:56:07girolle mushrooms, purple sprouting broccoli and sauteed potatoes.

0:56:07 > 0:56:10And actress Lisa Maxwell faced her Food Heaven or Food Hell.

0:56:10 > 0:56:11Would she get her food heaven,

0:56:11 > 0:56:14haddock, with my smoked haddock and leek risotto

0:56:14 > 0:56:16served with pan-roasted smoked haddock and parsley oil?

0:56:16 > 0:56:19Or would she get her dreaded food hell, dried fruit,

0:56:19 > 0:56:23with my delicious fruited dripping cake with orange marmalade?

0:56:23 > 0:56:26You can find out what she gets to eat at the end of today's show.

0:56:26 > 0:56:29It's always entertaining when you've got yummy Brummie Glynn Purnell

0:56:29 > 0:56:33cooking for you, especially when he makes you chew edible twigs.

0:56:33 > 0:56:36I kid you not. Take a look at this.

0:56:36 > 0:56:39Glynn Purnell, complete with liquorice ash.

0:56:39 > 0:56:42I've even worn a jumper that represents the liquorice ash as well.

0:56:42 > 0:56:44- There you go, OK. - There's no jumpers for you today.

0:56:44 > 0:56:45Thank you for that,

0:56:45 > 0:56:48- because you did give me one for Christmas.- I did,

0:56:48 > 0:56:51and I'm very disappointed you haven't got it on. First of all...

0:56:51 > 0:56:53First of all, we're going to put the duck on,

0:56:53 > 0:56:56- but we'll have a little look at tamarinds.- Yep.

0:56:56 > 0:56:59They're quite sweet but with a sour sort of flavour.

0:56:59 > 0:57:01They're a pod, so you break them open.

0:57:01 > 0:57:03Sometimes, obviously you get this in paste form.

0:57:03 > 0:57:06- This is how they would look.- OK.

0:57:06 > 0:57:08So if you can pop a few of them for me,

0:57:08 > 0:57:11I'm going to make a little almost sauce-type puree,

0:57:11 > 0:57:13and it you take the spine out like that,

0:57:13 > 0:57:16and then we'll melt them down with a little bit of water

0:57:16 > 0:57:18then pass out the stones once we've done that.

0:57:18 > 0:57:20- In the meanwhile, we'll put the duck on.- I'll do a few of those.

0:57:20 > 0:57:23The timer's going on the oven. Concentrate on the duck.

0:57:23 > 0:57:26- Tell us what type of duck this is. - This is a Gressingham duck.

0:57:26 > 0:57:30And it's bred so the fat's not mega, mega thick.

0:57:30 > 0:57:32It's got a nice amount of fat on, but it's still lean

0:57:32 > 0:57:35- as far as duck's concerned. - It's a cross between a wild mallard

0:57:35 > 0:57:38- and a Peking duck.- Yes. - It's got less fat on it.

0:57:38 > 0:57:43Just taking the outside edge off and then we are going to slash the duck,

0:57:43 > 0:57:47not cutting into the flesh, but just through the skin.

0:57:47 > 0:57:50We want to render it down, although it's delicious,

0:57:50 > 0:57:53we need to take a bit out, so I'm going to that

0:57:53 > 0:57:57into a medium sort of hot pan, press down

0:57:57 > 0:58:00and try to extract as much of the fat out as I can.

0:58:00 > 0:58:02You've got the...

0:58:02 > 0:58:04I've got the beans on. Do you want these blanching?

0:58:04 > 0:58:07Yes, so we've got green beans and rocket.

0:58:07 > 0:58:10We've got some tamarind there that we're going to put into the pan,

0:58:10 > 0:58:16splash of water and then also we've got some Pontefract cake.

0:58:16 > 0:58:21- There's a sink in the back if you want to wash your hands.- Soft...

0:58:21 > 0:58:25Now, Pontefract cake, liquorice, this stuff.

0:58:25 > 0:58:29There are like jellied sweets, really.

0:58:29 > 0:58:33They're pure liquorice and they make a beautiful puree which goes

0:58:33 > 0:58:35really nice with duck, venison, or any sort of game.

0:58:35 > 0:58:37So where do you get these ideas from, where is this lot

0:58:37 > 0:58:40coming from, this tamarind and liquorice and things like that?

0:58:40 > 0:58:43Tamarind is from going around the market in Birmingham,

0:58:43 > 0:58:46it's multicultural, so it's good to see all different ingredients.

0:58:46 > 0:58:48I took one home and I thought, "What is this?"

0:58:48 > 0:58:50Took it home and smashed it open and tasted it

0:58:50 > 0:58:52and I thought, "Oh, I could use that."

0:58:52 > 0:58:54And the liquorice comes from when I was a kid,

0:58:54 > 0:58:56we used to buy the sticks at the shop.

0:58:56 > 0:58:58My mum is not a Jack Russell so she didn't give me a stick,

0:58:58 > 0:59:00you know, on the way to school.

0:59:00 > 0:59:03Basically, we used to chew them on the way to school, the sticks,

0:59:03 > 0:59:04to get the liquorice flavour.

0:59:04 > 0:59:07You used to eat a stick on the way to school.

0:59:07 > 0:59:09- You'd go crunch, like that. - It's a Birmingham thing.

0:59:09 > 0:59:11Did you ever do that?

0:59:11 > 0:59:13I went to school in Birmingham and we did exactly that.

0:59:13 > 0:59:15Thank you very much.

0:59:15 > 0:59:17- You're the first person I've met... - I think it was just some

0:59:17 > 0:59:22- random twig from the garden.- We're going to put the liquorice sweets...

0:59:22 > 0:59:25- We used to have a Sherbet Dib-dab for that.- We did that as well.

0:59:25 > 0:59:28When you're really, really good, you get a stick to chew on.

0:59:28 > 0:59:31So we've got the liquorice which we're melting down,

0:59:31 > 0:59:33the tamarind which we're melting down.

0:59:33 > 0:59:36But you used to eat this as well, didn't you?

0:59:36 > 0:59:39Tamarind pods, yes, we used to have it as a real treat,

0:59:39 > 0:59:41like on Saturday morning in front of the TV.

0:59:41 > 0:59:44We used to have big bowls of tamarind pods, yeah.

0:59:44 > 0:59:47We used to get a bowl of rhubarb and custard for a treat, you know.

0:59:47 > 0:59:51- Yes, just sat there with the pips. - You get a pod and a stick.

0:59:51 > 0:59:54We're having a little bit of lime in with that tamarind,

0:59:54 > 0:59:56just going to melt down.

0:59:56 > 0:59:59Just to speed things up, we've got two...

0:59:59 > 1:00:02Once they've been melted down for a good

1:00:02 > 1:00:0510, 15 minutes, they should end up with something...

1:00:05 > 1:00:07So what's that in there, just water, is that?

1:00:07 > 1:00:10Just water because they're so strong in flavour, the liquorice

1:00:10 > 1:00:12and the tamarind.

1:00:12 > 1:00:15We've got a bit of stock, oh, that's going in our sauce at the end.

1:00:15 > 1:00:16That's going in with the...

1:00:16 > 1:00:19So you've done the green beans, they're blanching,

1:00:19 > 1:00:21the duck we'll put in the oven.

1:00:21 > 1:00:24That's going to take about eight minutes on about 220.

1:00:24 > 1:00:26You're cooking that just on skin, yeah?

1:00:26 > 1:00:29Yeah, on the skin, so you can flip it over and then flip it back.

1:00:29 > 1:00:32- We've got one that we've got out. - We've got one that is resting.

1:00:32 > 1:00:35- It's always important to rest the meat.- These have just been blanched.

1:00:35 > 1:00:42- I'll take these off.- The liquorice, we'll put it in a blender

1:00:42 > 1:00:46- and blend now, James.- OK, so that liquorice is just these sweets...

1:00:46 > 1:00:49- Melted down in water, that's it. - That's it?

1:00:49 > 1:00:51It makes such a beautiful sort of, like,

1:00:51 > 1:00:54- a shiny puree/sauce. - Put that on there.

1:00:54 > 1:00:59Cheers, thank you, James. And then we got the tamarind which is...

1:00:59 > 1:01:03And basically that tamarind, we're just going to push

1:01:03 > 1:01:11- the stones through the sieve, for a really nice puree/sauce.- Right.

1:01:11 > 1:01:14- Did you want to chew on one of those sticks, James?- Not particularly, no.

1:01:14 > 1:01:17For me, a lot of my food is nostalgia.

1:01:17 > 1:01:21- The reason why I burned the wood... I dry the wood out.- There you go.

1:01:21 > 1:01:24- Thank you.- Don't eat it all at once.

1:01:24 > 1:01:31We dry the wood out and we burn it like a little bonfire.

1:01:31 > 1:01:35- Right, hold on a second, this is this?- Yes, so that's the stick.

1:01:35 > 1:01:40Sorry, it is a stick. Like, it tastes of stick.

1:01:40 > 1:01:42LAUGHTER

1:01:42 > 1:01:45In Norfolk, we used to chew bones.

1:01:45 > 1:01:49Basically, I burn the liquorice, make a powder,

1:01:49 > 1:01:51so you get the bitter sort of wood taste, and then mix it with

1:01:51 > 1:01:54- another liquorice powder to make like a charcoal...- Wood taste.

1:01:54 > 1:01:56..which is this stuff.

1:01:56 > 1:02:00- Tastes of forest. - Very good.- Try that.

1:02:00 > 1:02:02- You want me to...? - Very little taste, that.

1:02:05 > 1:02:08Come on, taste it when the dish is finished.

1:02:08 > 1:02:11- James, do you want to pass that in there for me?- Yes.

1:02:11 > 1:02:14- Pass that through there.- It's got a sweetness to it, though, hasn't it?

1:02:14 > 1:02:17They reckon liquorice is the sweetest thing on the planet.

1:02:17 > 1:02:20It's 50 times sweeter than sugar in its natural form.

1:02:20 > 1:02:24I got a bit of flavour then, I feel happy now.

1:02:24 > 1:02:27When you taste this, you'll understand where I'm coming from.

1:02:27 > 1:02:31- Right, OK. - So I'm passing the tamarind.

1:02:31 > 1:02:35- We need to check this seasoning. - It stays in your mouth.

1:02:35 > 1:02:38As you know, there's lots of recipes in the past that have

1:02:38 > 1:02:40gone back centuries where people have used charcoal, ash...

1:02:40 > 1:02:44Well, there is a famous dish in France in France, I can't

1:02:44 > 1:02:47remember it now, but they sell it in the market which is in pots,

1:02:47 > 1:02:48with duck and ash.

1:02:48 > 1:02:52I'm not saying I've reinvented the wheel, but, you know, it's nice

1:02:52 > 1:02:56to bring things back, with a bit of nostalgia, the liquorice sticks.

1:02:56 > 1:03:00Right, if you carry on blending that, I'll get on with the green beans.

1:03:00 > 1:03:06- Great. OK, that's your paste. - Just taste that for seasoning.

1:03:06 > 1:03:10And then this is the liquorice. You want that passing through a sieve?

1:03:10 > 1:03:14- Yes, please.- That definitely smells like liquorice.

1:03:14 > 1:03:19I thought you'd like this one, being from up north.

1:03:19 > 1:03:22Well, I saw this last week, it was being put on my driveway.

1:03:22 > 1:03:25LAUGHTER

1:03:25 > 1:03:27So you've been spending most of your weekend on your hands

1:03:27 > 1:03:31- and knees in your driveway!- It is really strong, this, isn't it?

1:03:31 > 1:03:35- OK, so.- Right, so we pass that through a sieve.

1:03:35 > 1:03:39- The duck's out, rested.- Yes.

1:03:39 > 1:03:41Nice thick stuff.

1:03:41 > 1:03:44We've cooked with this medium.

1:03:44 > 1:03:47- Yes, you want me to put the beans... - Yes.- ..and the rocket in?

1:03:47 > 1:03:50In there, we've got a bit of stock in a bit of butter, yes?

1:03:50 > 1:03:54Nice bit of butter. Just emulsify that, a bit of seasoning.

1:03:54 > 1:03:56OK, I can do that. You carry on and do your duck.

1:03:56 > 1:04:02OK, what we're going to do is we've got our roasted...twigs.

1:04:02 > 1:04:03When I put it in the restaurant,

1:04:03 > 1:04:06it puts such a smile on people's faces.

1:04:06 > 1:04:08It's nice of you to come on here

1:04:08 > 1:04:10and do a dish that's accessible for people.

1:04:10 > 1:04:11To be honest with you,

1:04:11 > 1:04:13they ring you up and they say "What you want to cook?"

1:04:13 > 1:04:17"Shall I do some nice poached eggs and asparagus, Lichfield asparagus,"

1:04:17 > 1:04:18local from where I'm from,

1:04:18 > 1:04:20"some cheese from down the road in Birmingham?"

1:04:20 > 1:04:24That doesn't really sound that interesting, to be honest,

1:04:24 > 1:04:26so then they push me into a corner and this is what happens

1:04:26 > 1:04:28when I get pushed into a corner.

1:04:28 > 1:04:30- You rebel. - You get out the liquorice.

1:04:30 > 1:04:35- The liquorice is, we've dusted it. - It's horrible.

1:04:37 > 1:04:42- I get another little towel just to put on...- I'll give you that.

1:04:42 > 1:04:43There you go.

1:04:46 > 1:04:49This actually looks like the stuff that you can buy in France.

1:04:49 > 1:04:52Obviously, it's cold, the one in ash, but there you go.

1:04:52 > 1:04:55- Right, what's next?- We're going to dress the plate now, James.

1:04:58 > 1:05:01- Oh, the sticks go in. - The sticks go in.

1:05:02 > 1:05:05Can you pick me some nice rocket leaves just to dress...?

1:05:05 > 1:05:07- I can, yes.- Where d'you get the liquorice sticks from?

1:05:07 > 1:05:10- Do you go and pick them yourself? - No, you just buy them in...

1:05:10 > 1:05:13Sweet shops used to sell them.

1:05:13 > 1:05:18- These are by the side of M40 on his way down.- Season the duck.

1:05:18 > 1:05:24- I think health food stores sell them, don't they?- Yes, I think so.

1:05:24 > 1:05:27I don't think you'd get them from a supermarket.

1:05:27 > 1:05:31So, green beans, have you got a palette knife?

1:05:31 > 1:05:35- There's a palette knife there.- The problem is we've got ash everywhere.

1:05:47 > 1:05:50- It's exciting.- Made all the difference, that, didn't it(?)

1:05:50 > 1:05:54- Carry on.- He should be on tour with you, the comedians.

1:05:56 > 1:06:01I have to say, it looks... So is this on your menu, then?

1:06:01 > 1:06:05- It has been on the menu. It's on the tasting menu.- A few of them on.

1:06:11 > 1:06:16And then for the tamarind, which is the acidity.

1:06:16 > 1:06:19A bit on the top. So remind us, what that is again?

1:06:19 > 1:06:22So this is roast duck with liquorice charcoal, tamarind, lime,

1:06:22 > 1:06:25green beans and rocket. Simple as that.

1:06:25 > 1:06:29- Simple as that.- And one second, the piece de resistance...

1:06:29 > 1:06:31What about that?

1:06:32 > 1:06:34I say nothing. Look at that.

1:06:40 > 1:06:43I have to say, it looks absolutely fantastic and I know that it

1:06:43 > 1:06:48tastes unbelievable, so follow me over. There you go.

1:06:48 > 1:06:49Oh, exciting.

1:06:49 > 1:06:52I know I take the mickey out of him, but his food is just...

1:06:52 > 1:06:56Anyone hasn't been to his restaurant in Birmingham, you seriously...

1:06:56 > 1:06:59you've got to go, because it is absolutely fantastic.

1:06:59 > 1:07:02- It looks amazing.- Dive into that. - I love tamarind as well.

1:07:02 > 1:07:04That's why I won't hear a word said against brown sauce ever

1:07:04 > 1:07:07because it's got tamarind in it, so it's practically exotic.

1:07:07 > 1:07:09Shall I stop chatting and start eating?

1:07:09 > 1:07:11Get a little bit of the liquorice puree up there.

1:07:11 > 1:07:14The other things you could do - you mentioned venison, beef presumably?

1:07:14 > 1:07:17Beef works fantastically with the amount of fat.

1:07:17 > 1:07:20Fish, I'd steer away from, because it might be a bit too strong,

1:07:20 > 1:07:23- but tamarind with fish is good without the liquorice.- Mm! Wow!

1:07:23 > 1:07:24That's really good.

1:07:28 > 1:07:32Hopefully, that was a little bit posher than brown sauce, Shappi.

1:07:32 > 1:07:35Sometimes I'm not as enthusiastic as I could be about eating

1:07:35 > 1:07:38the food cooked on Saturday Kitchen and it's always around the time

1:07:38 > 1:07:41of the omelette challenge. So when Marcus Wareing

1:07:41 > 1:07:44and Bryn Williams went head-to-head, I was hoping for good quality

1:07:44 > 1:07:46omelettes, but would I be disappointed? Let's see.

1:07:46 > 1:07:48Right, let's get down to business.

1:07:48 > 1:07:51All the chefs that come on the show battle against the clock

1:07:51 > 1:07:54and each other to see how long they can make a three-egg omelette.

1:07:54 > 1:07:57Now, Marcus, you're still stuck here at about 27 seconds,

1:07:57 > 1:08:02but leapt ahead, we've got Bryn there with 25 seconds

1:08:02 > 1:08:05further up the board, two seconds away from each other.

1:08:05 > 1:08:10- I don't really care any more, James. - They're liars.- One of those days.

1:08:10 > 1:08:14- Mother's complicated it already. Have you been practising, boys?- No.

1:08:14 > 1:08:16- No time.- Right, you can

1:08:16 > 1:08:18choose what you like from the ingredients put in front of you.

1:08:18 > 1:08:22It must be an omelette, not scrambled egg. Are you ready?

1:08:22 > 1:08:26Stop cheating. Are you ready? Three, two, one. Go!

1:08:27 > 1:08:28As quick as you can.

1:08:30 > 1:08:34Different ways of making this. We have quite a lot of...

1:08:35 > 1:08:38Oh, very, very quick here. Move that out of the way.

1:08:39 > 1:08:42Marcus has got a small amount of butter, but will it stick?

1:08:42 > 1:08:45- It's not melting.- Will it stick?

1:08:45 > 1:08:48Make sure it's an omelette. That's good.

1:08:48 > 1:08:52Bryn, he's beaten you, he's beaten you.

1:08:52 > 1:08:55- That's not even an omelette. - He said he wasn't practising.

1:08:55 > 1:08:58- Yeah, right, yes.- He made me two omelettes this morning.

1:08:58 > 1:09:02- Come on, Bryn, hurry up.- I'm on 25 seconds, how far are you on?

1:09:02 > 1:09:05That's true.

1:09:05 > 1:09:09- It's done, it's done.- Are you sure that's him over there on the board?

1:09:09 > 1:09:12I think there was supposed to be a one in front of that.

1:09:12 > 1:09:14Let's have a taste, first of all.

1:09:14 > 1:09:17Well, both great omelettes, look at that.

1:09:18 > 1:09:22This is probably the best we've had for a few weeks, actually.

1:09:22 > 1:09:25Apart from last week, no, we had Michel Roux last week.

1:09:30 > 1:09:32Don't look at me with your scary eyes.

1:09:34 > 1:09:40- Bryn.- That's about 35, I reckon. - Do you think you did it?- Beat 25?

1:09:40 > 1:09:42- No, no chance.- No. Nowhere near.

1:09:42 > 1:09:44- It was a better omelette than the last one.- 40 seconds.

1:09:44 > 1:09:47It was a better omelette than the last time, but nowhere near.

1:09:47 > 1:09:50So take that home and put it on your fridge.

1:09:50 > 1:09:53- Shouldn't it come off the other one?- Marcus...

1:09:53 > 1:09:58Do you reckon you beat your time? Quite a tall order to beat.

1:09:58 > 1:10:00Well, I certainly beat this one, anyway.

1:10:00 > 1:10:02I'm going to tell you that...

1:10:02 > 1:10:04you did beat your time.

1:10:04 > 1:10:08You can take that home and put that on your fridge.

1:10:08 > 1:10:11You beat 26 seconds. Look at him.

1:10:11 > 1:10:14They say that they're never interested, "Where am I?

1:10:14 > 1:10:16"Where am I? Where am I?"

1:10:16 > 1:10:20You did it in 25 seconds, exactly the same as Bryn.

1:10:20 > 1:10:21Creeps into the top ten.

1:10:23 > 1:10:24Really respectable.

1:10:28 > 1:10:31You see? That's more like it - two omelettes I could actually eat.

1:10:31 > 1:10:34Now, if you're looking to something a little bit different

1:10:34 > 1:10:36to the traditional roast beef this Sunday,

1:10:36 > 1:10:41then look no further because Paul Rankin has fillet steak on the menu

1:10:41 > 1:10:43and I get told how to peel potatoes.

1:10:44 > 1:10:48- Hey, how are you?- Good to have you on the show, boss.- Thank you, sir.

1:10:48 > 1:10:50- Always nice to be here. - What are we cooking?

1:10:50 > 1:10:54We were talking about it earlier, char-grilled paillard of beef,

1:10:54 > 1:10:56smoked chilli butter.

1:10:56 > 1:10:59The smoked chilli, it's a kind of Mexican/American thing.

1:10:59 > 1:11:01I used to live in California,

1:11:01 > 1:11:03so I sort of picked up that influence there.

1:11:03 > 1:11:05I love it with the smokiness of the barbecue,

1:11:05 > 1:11:07the smokiness of the chilli, it really goes well.

1:11:07 > 1:11:09So the butter for that... Just run through the ingredients,

1:11:09 > 1:11:11- obviously smoked chilli. - Smoked chilli,

1:11:11 > 1:11:14a little bit of salt and pepper, a little bit of anchovy,

1:11:14 > 1:11:17a little bit of that smoky barbecue ketchup kind of thing.

1:11:17 > 1:11:20We've got some rosemary, a little bit of thyme, parsley, shallot and lemon.

1:11:20 > 1:11:22And obviously loads of butter, salted or unsalted?

1:11:22 > 1:11:24- I prefer unsalted.- And then this is going to be served

1:11:24 > 1:11:27with two ingredients which are in season at the moment.

1:11:27 > 1:11:30Yes, I'm a seasonal man, purple sprouting broccoli, one of

1:11:30 > 1:11:33the greatest antioxidants you can put in your body.

1:11:33 > 1:11:35- The Italians love this, don't they?- Yes, they do.

1:11:35 > 1:11:38Perfectly in season at the moment and just coming into season

1:11:38 > 1:11:39are these girolle mushrooms,

1:11:39 > 1:11:41or yellow chanterelles, we call those as well.

1:11:41 > 1:11:44Well, this smells lovely, and we need to get started,

1:11:44 > 1:11:46- so what are we cooking? - OK, centre cut of beef.

1:11:46 > 1:11:48This is kind of like a Chateaubriand sort of thing.

1:11:48 > 1:11:51I think it's nice, you go to a butcher, you ask for a centre cut

1:11:51 > 1:11:53and you get that lovely, lean, perfect...

1:11:53 > 1:11:57So normally, the fillet would be the big Chateaubriand at the end

1:11:57 > 1:12:00and then as it gets thinner, this would be the centre cut.

1:12:00 > 1:12:02So quite often in restaurants, what we do is we cut a tournedo.

1:12:02 > 1:12:05You're peeling those little potatoes for me, aren't you, James?

1:12:05 > 1:12:08Let's try and leave a little bit more of the red underneath, so just

1:12:08 > 1:12:13scrape the skin off and don't ruin them, James, OK, don't mess it up.

1:12:13 > 1:12:16So, yeah, I was saying, quite often in the restaurant.

1:12:16 > 1:12:18It's great to welcome him to Saturday Kitchen....

1:12:18 > 1:12:21- for the last time!- We cut these...

1:12:21 > 1:12:24We cut these big tournedos, but what I'm going to do, I'm going

1:12:24 > 1:12:28- to butterfly it out, actually. - Yes.

1:12:28 > 1:12:31So that we can cook it really quickly.

1:12:31 > 1:12:37Now, a paillard can refer to chicken, it can refer to fish,

1:12:37 > 1:12:42beef, or whatever, but basically it's a thin cut of meat

1:12:42 > 1:12:45and it's going to cook very quickly, so you need a very hot grill.

1:12:45 > 1:12:49We don't necessarily need to bash it up with a mallet,

1:12:49 > 1:12:54but it evens it out a bit and keeps it that lovely flat shape, yeah?

1:12:54 > 1:12:55Yeah.

1:12:55 > 1:12:58We're on about the best of British food,

1:12:58 > 1:13:01the Hereford was one of the great cuts of meat.

1:13:01 > 1:13:04I mean the beef... Hereford breed's really really good.

1:13:04 > 1:13:06What would you go for?

1:13:06 > 1:13:10I like the Angus, personally.

1:13:10 > 1:13:14- Irish Angus, probably the best beef you can get.- Come on!

1:13:14 > 1:13:16They're happier, they tell better jokes!

1:13:20 > 1:13:24The Angus is hard to beat. You want good grass-fed beef.

1:13:24 > 1:13:27Good healthy beef reared outside.

1:13:27 > 1:13:29It creates a nice marbling of fat.

1:13:29 > 1:13:33It does, and the Angus has a natural propensity

1:13:33 > 1:13:35to lay down a little bit of fat.

1:13:35 > 1:13:39So all we need on this is the salt and pepper, a bit of oil.

1:13:39 > 1:13:43You could put marinade on it, we could put rosemary,

1:13:43 > 1:13:45and garlic on, a little bit of...

1:13:46 > 1:13:51Maybe lemon juice, but I like it au naturel but slightly peppery.

1:13:51 > 1:13:55You want to get your char-grill really hot

1:13:55 > 1:13:56so turn it up to maximum heat.

1:13:56 > 1:13:59So, that goes straight in.

1:13:59 > 1:14:03- How do like your beef, Sally? - Medium to rare.

1:14:03 > 1:14:06OK, we can do that for you.

1:14:06 > 1:14:09Did you know I used to be a high hurdler like Sally?

1:14:09 > 1:14:13Why are you laughing?

1:14:13 > 1:14:17- Don't you think I look like an athlete, no?- No. You're lanky.

1:14:17 > 1:14:19Put your leg up on the counter,

1:14:19 > 1:14:22then we can see whether you're still supple.

1:14:22 > 1:14:27- How high up? It's this sort of action, isn't it?- Nice.

1:14:27 > 1:14:29This one... Yeah.

1:14:29 > 1:14:31We nickname him "The Twig".

1:14:31 > 1:14:34- Do it with your hand on your hip, if you can.- There's no meat on him.

1:14:34 > 1:14:38- Get the beef on. - Get the beef in the pan.

1:14:38 > 1:14:41- We've got about 20 minutes for this, don't we?- I have no idea.

1:14:41 > 1:14:44How am I supposed to peel these and keep them red?

1:14:44 > 1:14:48- There's a sink if you want to wash hands.- I was only joking, man.

1:14:49 > 1:14:54No, I do like to keep the red. Those are roseval potatoes -

1:14:54 > 1:14:58also in season at the moment. Jersey Royals are coming in.

1:14:58 > 1:15:01Use those and keep the skin on, it's much easier!

1:15:01 > 1:15:03Butter is really simple.

1:15:06 > 1:15:09OK. Chop the shallots?

1:15:09 > 1:15:12I'm picking out all the wrong knives here.

1:15:12 > 1:15:15First I picked out a fork then a knife.

1:15:15 > 1:15:17A tablespoon of chopped shallot.

1:15:18 > 1:15:21And we don't need to cut it particularly finely because

1:15:21 > 1:15:23it's going into the food processor

1:15:23 > 1:15:26which is going to chop it up anyway.

1:15:26 > 1:15:28You mentioned keeping the griddle nice and hot.

1:15:28 > 1:15:32- You also leave it, don't you? - I'm just going to do one thing.

1:15:32 > 1:15:34I'm going to turn it once.

1:15:34 > 1:15:38What you don't want is the typical male "I'm the barbecue dude" -

1:15:38 > 1:15:45they keep turning it and never stop and the meat never gets brown,

1:15:45 > 1:15:48the sausages are all burnt on the outside and raw in the middle.

1:15:48 > 1:15:53So, we are turning it once with that nice...

1:15:53 > 1:15:57and basically I'm pretty much going to cook it on one side.

1:15:57 > 1:16:01- Did you slice potatoes for me? - Yes, they are in front of you.

1:16:01 > 1:16:04- There we are. - A bit of oil and butter.

1:16:04 > 1:16:07Do you want me to add the parsley to here?

1:16:07 > 1:16:09Yeah, a tablespoon of parsley and half a tablespoon of thyme

1:16:09 > 1:16:11and rosemary.

1:16:11 > 1:16:16So, a little bit of butter and oil going in to saute the potatoes.

1:16:18 > 1:16:20Sauteed potatoes, it's a doddle.

1:16:20 > 1:16:25But it is lovely with steak, really really delicious.

1:16:25 > 1:16:29- Something so simple as that. - Tell as what's in the butter.

1:16:29 > 1:16:34The smoked chillies... These are chipotle chillies.

1:16:34 > 1:16:38Smoked and dried, soak them to reconstitute them.

1:16:38 > 1:16:42- James has stolen my knife so I'll find another.- There you go.

1:16:42 > 1:16:44Too late!

1:16:44 > 1:16:46I'm taking the ends off a couple of these

1:16:46 > 1:16:49so we're not getting too many seeds in.

1:16:49 > 1:16:51Butter in?

1:16:51 > 1:16:53Yeah. Whack the butter in.

1:16:53 > 1:16:57A little bit of smoky barbecue ketchup.

1:16:57 > 1:16:59Smoked chillies are not really your thing, are they?

1:16:59 > 1:17:03Anchovy, which is lovely in butters for steaks. Really lovely.

1:17:03 > 1:17:05You can leave it out if you don't fancy it.

1:17:05 > 1:17:09- Salt and pepper? - A wee squeeze of lemon in for me.

1:17:09 > 1:17:12The steaks are almost done already.

1:17:12 > 1:17:16Just going to turn them over. See that?

1:17:16 > 1:17:19- Just leaving them be is the way to go.- Put this broccoli in, yes?

1:17:19 > 1:17:23- Yes, please.- So there we go.

1:17:23 > 1:17:26We need to get these mushrooms on.

1:17:26 > 1:17:28- In goes the broccoli.- Don't worry.

1:17:28 > 1:17:31This needs to cook for a couple of minutes?

1:17:31 > 1:17:34- You've put it in too early, maybe. - You've got a minute left.

1:17:34 > 1:17:36A minute left. Yeah, right(!)

1:17:37 > 1:17:41- It's not the omelette challenge! - These need to cook for a minute.

1:17:41 > 1:17:47These... This is a restaurant chef's favourite ingredient.

1:17:47 > 1:17:50These wonderful girolle yellow chanterelle mushrooms.

1:17:50 > 1:17:55They have this delicious sort of apricot, slightly woody aroma.

1:17:55 > 1:17:57Have a smell of those.

1:17:57 > 1:18:01If you'd like to ask a question on the show, you can call this number.

1:18:01 > 1:18:03Very simple.

1:18:07 > 1:18:10- What's next?- Let those rest, make sure it's properly blended.

1:18:10 > 1:18:15- That's done.- So, out comes the broccoli. It will go...

1:18:15 > 1:18:20- A bit of parsley to mix in. - The marathon is about to start!

1:18:20 > 1:18:24- How could you get any more hurried up than this?- There you go.

1:18:27 > 1:18:29There's that.

1:18:29 > 1:18:32On goes a little bit of mushrooms and broccoli.

1:18:33 > 1:18:35You don't want me to get you a bit of butter?

1:18:35 > 1:18:38Yes, put a little knob of butter right on top of that.

1:18:38 > 1:18:42The lovely thing about a compound butter is it melts in with

1:18:42 > 1:18:43the meat juices.

1:18:43 > 1:18:46You can freeze this, can't you?

1:18:46 > 1:18:49It freezes so well and it's ready for you to take out.

1:18:52 > 1:18:55Another little bit of broccoli, maybe.

1:18:55 > 1:18:59I think that's an amazing, delicious seasonal dish,

1:18:59 > 1:19:02- suits this warm weather. - Great.- It's delicious.

1:19:02 > 1:19:04What is it again?

1:19:04 > 1:19:06It's char-grilled paillard of beef, smoked chilli butter,

1:19:06 > 1:19:09sauteed girolles with purple sprouting broccoli.

1:19:09 > 1:19:12As easy as that!

1:19:16 > 1:19:18Look at that. Fabulous.

1:19:18 > 1:19:20It smells delicious.

1:19:20 > 1:19:23You probably want two of these, don't you?!

1:19:23 > 1:19:27- Are you allowed to eat steak, Sally?- Oh, yes.

1:19:27 > 1:19:29That's the good thing about doing a marathon,

1:19:29 > 1:19:31is you can eat what you like.

1:19:31 > 1:19:35Dive in and tell us what you think. The butter as well.

1:19:35 > 1:19:37The butter will freeze nicely, you can use it in the summer.

1:19:37 > 1:19:41We tend to roll it in clingfilm and cut circles of it.

1:19:41 > 1:19:46- That's lovely. Hang on a minute. I'll try this.- She loves it!

1:19:46 > 1:19:47That butter is really nice.

1:19:47 > 1:19:53- It goes really well with chicken. - Chicken and pork, it goes really well with.

1:19:53 > 1:19:57Maybe a fish like monkfish if you opened it up and cook it flat.

1:19:57 > 1:20:00Beautiful melting on it with a bit of broccoli, it's so simple.

1:20:00 > 1:20:03That paillard is basically a flat cut.

1:20:03 > 1:20:05Paillard. It's a French word,

1:20:05 > 1:20:10I'm not sure what the translation is but from a chef point of view

1:20:10 > 1:20:11if you have a paillard on the menu

1:20:11 > 1:20:14you know it's going to be a flat piece of beef...

1:20:14 > 1:20:19Sometimes with fish they put the paillard of fish on the plate

1:20:19 > 1:20:22and cook it underneath the grill, they won't put it in the frying pan.

1:20:22 > 1:20:24I've done it with chicken just pan-fried with

1:20:24 > 1:20:27a bit of chutney, mozzarella and bacon on top. Really good.

1:20:27 > 1:20:30I love it. The butter lifts up the steak. Really good.

1:20:30 > 1:20:34- Smoked chillies good? - It's interesting.

1:20:38 > 1:20:40And that smoked chilli butter will freeze

1:20:40 > 1:20:44and make the perfect accompaniment to any meat or fish dish.

1:20:44 > 1:20:47When Lisa Maxwell faced her Food Heaven or Food Hell,

1:20:47 > 1:20:48I was determined to make her

1:20:48 > 1:20:52my granny's delicious fruit dripping cake with orange marmalade,

1:20:52 > 1:20:56but I know Lisa wasn't so keen, as she hated dried fruit.

1:20:56 > 1:21:02Would she get smoked haddock risotto she so desperately? Let's find out.

1:21:02 > 1:21:05- Lisa, your idea of Food Heaven would be this.- Yeah, lovely.

1:21:05 > 1:21:08- The lovely smoked haddock. - Beautiful.

1:21:08 > 1:21:09It could be a nice in a risotto.

1:21:09 > 1:21:12- Marvellous in a risotto. - Alternatively, this.

1:21:12 > 1:21:15- I don't even want to look at it! - Dried fruit.

1:21:15 > 1:21:17My granny's dripping cake.

1:21:17 > 1:21:22- Dripping what? - Real beef dripping in a cake.

1:21:22 > 1:21:26- How do you think the viewers have done?- I hope they've been kind.

1:21:26 > 1:21:30I've a horrible feeling this fruit cake is very popular.

1:21:30 > 1:21:33It was popular with my grandmother and me, but it ain't popular today.

1:21:33 > 1:21:37- They've chosen this one. - Oh, I love them! Thank you so much.

1:21:37 > 1:21:41- 73% of the public have voted for this.- 73%?

1:21:41 > 1:21:45- Exactly. A huge amount of people. - Look at that lovely bit of haddock.

1:21:45 > 1:21:50And going to skin this part, some naturally smoked haddock here.

1:21:50 > 1:21:53Don't make the mistake that this has no relation to do with the

1:21:53 > 1:21:57glow-in-the-dark fluorescent yellow stuff that you and I both hate.

1:21:57 > 1:21:59- Nasty.- Horrible stuff.

1:21:59 > 1:22:04- And that's smoked as well. - Smoked. This has seen a smoker.

1:22:04 > 1:22:08The old yellow stuff hasn't seen a cigarette, let alone a smoker.

1:22:08 > 1:22:11It is dyed. It's been sprayed on.

1:22:11 > 1:22:14It glows in the dark, goodness knows what they put in it

1:22:14 > 1:22:18but it's not good for you. It certainly doesn't taste nice.

1:22:18 > 1:22:22I'm going to start pan-frying this - nice and simple.

1:22:22 > 1:22:24This is smoked haddock.

1:22:24 > 1:22:27- You need more fish. - If you can do me some fish, great.

1:22:27 > 1:22:31- Skin it and chop up the fillet. - I'll have a go at something.

1:22:31 > 1:22:34You can stir this in a minute.

1:22:34 > 1:22:36I've started to make your parsley oil.

1:22:36 > 1:22:39Nothing too tricky then!

1:22:39 > 1:22:43- You can put a bit of butter in there.- Right.- Four of those pieces.

1:22:43 > 1:22:46This is a classic risotto to start off with.

1:22:46 > 1:22:49In we go with the butter in the pan. We take some shallot.

1:22:49 > 1:22:53- Just a little.- I love shallots.

1:22:53 > 1:22:56I'm so happy I got my heaven.

1:22:56 > 1:23:00- You know you can take it personally. You can do.- A lot of people do.

1:23:00 > 1:23:03- I bet they do. - A little bit of shallot.

1:23:03 > 1:23:06We take some garlic, Nick's making a bit of parsley...

1:23:06 > 1:23:10a bit of salt, parsley, lightly seasoned.

1:23:10 > 1:23:12Actually, it's good you mention shallots

1:23:12 > 1:23:15because a lot of people would use onions. Shallot is underused.

1:23:15 > 1:23:18- What's Nick doing? - Parsley oil.

1:23:18 > 1:23:22Parsley, olive oil, salt and give it a whiz.

1:23:22 > 1:23:27- That's my kind of cooking! Give it a whiz.- Mechanical.- Yeah.

1:23:27 > 1:23:30- Let the processor take the strain. - And Daniel is doing...?

1:23:30 > 1:23:34Just dicing some of the cod to incorporate to your rice.

1:23:34 > 1:23:37We've got some rice - arborio carnaroli rice.

1:23:37 > 1:23:42- Next, put the white wine in. Throw that in.- All of it?

1:23:42 > 1:23:45- Yes, go on.- Ooh, this is heaven.

1:23:45 > 1:23:47And then we've got some leeks here.

1:23:47 > 1:23:50I actually do this recipe with leeks,

1:23:50 > 1:23:52smoked haddock and black pudding.

1:23:52 > 1:23:55Ooh. That's offal, isn't it? I don't like anything offal-y.

1:23:55 > 1:23:58You don't like black pudding so we took that out.

1:23:58 > 1:23:59I'm a Southerner, aren't I?

1:23:59 > 1:24:02Brilliant with smoked haddock.

1:24:02 > 1:24:04Grab our leeks.

1:24:04 > 1:24:08- The whole lot gets put in here. - Fabulous.- Fish ready. - Lovely colours.

1:24:08 > 1:24:12- You want the fish in now or not? - Not quite yet.

1:24:12 > 1:24:15- You can give that a quick stir. - Thank you.

1:24:15 > 1:24:19We've got a little piece of haddock on here which I'll turn over.

1:24:19 > 1:24:21There we go.

1:24:21 > 1:24:25- Look at that.- Pop that in the oven, flash that in there for a second.

1:24:25 > 1:24:29What we're doing is cooking out the white wine and then, the most

1:24:29 > 1:24:32important thing with risotto, apart from the rice, is the stock.

1:24:32 > 1:24:34We've got fish stock here.

1:24:34 > 1:24:37You can use chicken stock if you want even though it's fish risotto.

1:24:37 > 1:24:40- And you do that gradually, put little bits in?- Gradually, gradually.

1:24:40 > 1:24:44Some Italians tell you to stir in a particular direction.

1:24:44 > 1:24:45Just throw it in.

1:24:45 > 1:24:48Keep adding it and adding it, the secret is

1:24:48 > 1:24:51if you cook it gently it takes about 12 to 15 minutes.

1:24:51 > 1:24:54Once you get to that stage...

1:24:54 > 1:24:58Nick is passing the oil through there. We'll transfer that across.

1:24:58 > 1:25:01- Daniel with his fish.- It's done.

1:25:01 > 1:25:03I'm chopping some more parsley.

1:25:03 > 1:25:08Straight into our risotto. This has been cooking for 12 to 15 minutes.

1:25:08 > 1:25:12In we go with our raw smoked haddock but it will cook in time.

1:25:12 > 1:25:15A bit more stock.

1:25:15 > 1:25:18A touch more stock in there. If you can grate me some Parmesan.

1:25:21 > 1:25:23In we go with our smoked haddock.

1:25:23 > 1:25:26You get all the colour and nice flavour.

1:25:26 > 1:25:30- It smells wonderful.- Why are you mixing two cheeses? I like only...

1:25:30 > 1:25:34No, no. I love mascarpone cheese.

1:25:34 > 1:25:36This isn't a bad thing to have in the morning.

1:25:36 > 1:25:38That kedgeree-type thing.

1:25:38 > 1:25:40Ignore these lot!

1:25:40 > 1:25:42Thumbs down for that, mate!

1:25:42 > 1:25:47- You'd never think he worked somewhere as posh as Cliveden, would you?! - Mascarpone.

1:25:47 > 1:25:51You mention arborio carnaroli

1:25:51 > 1:25:54but why carnaroli and not Nano or another one?

1:25:54 > 1:25:58You can use either or. You can use whatever you want.

1:25:58 > 1:26:00Carnaroli, I think,

1:26:00 > 1:26:03retains the hard starch in the middle much better.

1:26:03 > 1:26:06- They're disagreeing with you now. - Use whatever you want!

1:26:06 > 1:26:09Well, we like this one!

1:26:09 > 1:26:12- Where's my parsley?- It's ready.

1:26:12 > 1:26:14Thank you. A little bit of parsley.

1:26:14 > 1:26:20- One of the rice is more fragile than the other.- Parmesan cheese.

1:26:20 > 1:26:23- Wonderful. Look at all that lovely cheese.- Parmesan cheese.

1:26:23 > 1:26:27If one of you guys can take my haddock out of the oven...

1:26:27 > 1:26:30I'm going to season this up, freshly ground black pepper -

1:26:30 > 1:26:33really secret with smoked haddock.

1:26:33 > 1:26:37- Pass me a plate, plate from the back.- Remember hot pan.

1:26:38 > 1:26:41So simple, risotto is supposed to be tricky, isn't it?

1:26:41 > 1:26:42And time-consuming.

1:26:42 > 1:26:46- Watch the amount of salt. - I will keep stirring.

1:26:46 > 1:26:48That's my contribution!

1:26:48 > 1:26:51- It's the staring that makes the difference.- Yes.

1:26:51 > 1:26:53It knocks the grains of rice together, releases the starch

1:26:53 > 1:26:56and that's the thing that makes it nice and creamy,

1:26:56 > 1:26:59unless you're like James and cheat and add mascarpone!

1:26:59 > 1:27:02Just cheat and add mascarpone, it's much easier.

1:27:02 > 1:27:05No standing for six hours, stirring and stirring.

1:27:05 > 1:27:06And also with risotto,

1:27:06 > 1:27:10try not to make it look like a brick on the plate.

1:27:10 > 1:27:13That is the right consistency, it should fall back on its own.

1:27:13 > 1:27:15Thank you, Chef, I'm glad I got something right today.

1:27:15 > 1:27:19Right, and then we just grab...

1:27:19 > 1:27:22Grab that. A little bit of that.

1:27:24 > 1:27:28- Smoked haddock on the top. - It looks lovely, doesn't it?

1:27:28 > 1:27:30A nice poached egg on the top.

1:27:30 > 1:27:35- And then some parsley oil, grab a fork and dive in.- Grab a fork.

1:27:35 > 1:27:39- Right, marvellous.- Dive in.

1:27:39 > 1:27:41That looks really rather good.

1:27:41 > 1:27:47- Parsley oil. It's pretty as well, isn't it?- It looks really really...

1:27:47 > 1:27:49Looks and smells amazing.

1:27:51 > 1:27:54Thank you for giving me the heaven and not the...!

1:27:54 > 1:27:56Guys, bring over the glasses.

1:27:56 > 1:27:59It's glorious. It's absolutely glorious.

1:28:04 > 1:28:06I don't care what anybody says,

1:28:06 > 1:28:08don't be afraid to put mascarpone in your risotto.

1:28:08 > 1:28:11It makes it lovely and creamy and Lisa certainly liked it.

1:28:11 > 1:28:14That's all we've got time for today. If you'd like to try cooking

1:28:14 > 1:28:17any of the fantastic food you've seen on today's programme,

1:28:17 > 1:28:22you can find all the studio recipes on our website - bbc.co.uk/recipes.

1:28:22 > 1:28:26There are plenty of great ideas for you to choose from on there.

1:28:26 > 1:28:28Have a great week, I'll see you next time.