0:00:02 > 0:00:05It's time to give your taste buds food for thought. This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:30Welcome to the show. We've got some top-class recipes for you,
0:00:30 > 0:00:32so if you like great cooking from some amazing chefs,
0:00:32 > 0:00:35with the extra ingredient of great celebrities,
0:00:35 > 0:00:37then you're in the right place.
0:00:37 > 0:00:39Francesco Mazzei is one of the finest chefs
0:00:39 > 0:00:40Italy has ever produced.
0:00:40 > 0:00:43He cooks artichokes Romana-style,
0:00:43 > 0:00:46he stuffs the artichokes with anchovies, mint, parsley,
0:00:46 > 0:00:48marjoram and Pecorino cheese, and serves them
0:00:48 > 0:00:52with wedges of garlic potatoes. And one of the finest chefs Britain
0:00:52 > 0:00:57has ever produced, Michael Caines, pan-fries a juicy sirloin steak.
0:00:57 > 0:01:00He serves his perfectly cooked steak with roasted shallots,
0:01:00 > 0:01:04celeriac puree, wild mushrooms, spinach and a Madeira cream sauce.
0:01:04 > 0:01:08Tristan Welch introduces us to the wonders of home-smoking fish.
0:01:08 > 0:01:11He hot-smokes trout before our very eyes
0:01:11 > 0:01:14and serves it with fresh peas and mint and pea puree.
0:01:14 > 0:01:17And Robert Bathurst faces Food Heaven or Food Hell.
0:01:17 > 0:01:19Will he get his Food Heaven?
0:01:19 > 0:01:21Pears with my hot pear tart with Poire William cream.
0:01:21 > 0:01:22Or his dreaded Food Hell?
0:01:22 > 0:01:25Mexican food with a chicken and cheese quesadilla,
0:01:25 > 0:01:29refried bean chimichanga, and sweetcorn chilli salsa.
0:01:29 > 0:01:32Find out what he gets to eat at the end of today's show.
0:01:32 > 0:01:35But, first up, Pascal Proyart serves up a piece of the largest crab
0:01:35 > 0:01:38I have ever seen on the programme. Get a load of this.
0:01:38 > 0:01:40- Great to have you on the show. - Thank you.
0:01:40 > 0:01:43Now, this king crab, I mean, look at the size of this thing, it's just...
0:01:43 > 0:01:46- This is a small one, innit, really? - Well, yeah, it's only a part of it.
0:01:46 > 0:01:48- Only a cluster.- Yeah.- You know, it can get really big,
0:01:48 > 0:01:51- around six or seven. - So, these are really...cold water is
0:01:51 > 0:01:52where these are caught then, yeah?
0:01:52 > 0:01:55Yeah, very cold water in Norway, very deep, you know, 40 or 50 metres,
0:01:55 > 0:01:58- so it's really deep. - So, what's the name of the dish?
0:01:58 > 0:02:01We're going to do a Norwegian King Crab. We're going to roast that,
0:02:01 > 0:02:03I'm going to make a wild garlic polenta with that. OK, I'll need a
0:02:03 > 0:02:06rocket leaf on that. And we're going to make a little crab dish,
0:02:06 > 0:02:09- which I'm doing, actually, right now. - Sounds good.
0:02:09 > 0:02:11Do you want me to get on and make the polenta?
0:02:11 > 0:02:14Make the polenta, so, you know, you shred the wild garlic
0:02:14 > 0:02:16- and a bit of shallot.- OK, no problem. - I've already started the bisque,
0:02:16 > 0:02:19so I've sauteed a bit of the crab with some vegetables.
0:02:19 > 0:02:22OK? And I'm going to flame it a bit now.
0:02:22 > 0:02:25OK, with a bit of brandy. It's a classic, classic bisque, really.
0:02:25 > 0:02:28Would you use the shells as well as the meat in here, really?
0:02:28 > 0:02:30- That's right, yeah. - You use all the leftover bits.
0:02:30 > 0:02:32Yep.
0:02:32 > 0:02:35OK, yeah, the shell, absolutely. You keep everything.
0:02:35 > 0:02:37We don't throw anything away in a restaurant, you know?
0:02:37 > 0:02:39- I'm going to swap that over. - Sauteed with that.
0:02:39 > 0:02:43- Then, after that, you put some white wine inside.- Yeah.
0:02:43 > 0:02:47And then this wild garlic stuff, it's in season at the moment.
0:02:47 > 0:02:50- It's in season. - You just eat it as it is.
0:02:50 > 0:02:55- We got lucky weather a week ago for a change.- I want that one!
0:02:56 > 0:02:58- Well, there you go.- Put in the tomato paste,
0:02:58 > 0:03:00we cook it all together.
0:03:00 > 0:03:04Cook it down around three quarters, then I'm going to add a bit of water.
0:03:04 > 0:03:07A little tip as well, when you make your first bisque, you can
0:03:07 > 0:03:10use water, but after that, you know,
0:03:10 > 0:03:12use back the bones, put back some water in it,
0:03:12 > 0:03:15cook it back again for 30 minutes,
0:03:15 > 0:03:17and, after that, cook it down and then you have a ruminage.
0:03:17 > 0:03:19You can put it in the freezer.
0:03:19 > 0:03:22- Ruminage is the second heat, isn't it?- Absolutely, yeah.
0:03:22 > 0:03:24- So, you don't waste anything. - Absolutely.
0:03:24 > 0:03:26You're going to cook that for 25 minutes, and then,
0:03:26 > 0:03:29- put in a bit of double cream and then we're going to pass that.- OK.
0:03:29 > 0:03:32You get on with the polenta, fantastic. I'll put that over there.
0:03:32 > 0:03:35So, that's basically got the shallot, the wild garlic,
0:03:35 > 0:03:37the mixture of milk and water in there,
0:03:37 > 0:03:40and then we're going to put this polenta in. And then cook it out.
0:03:40 > 0:03:43Brilliant. I'm going to show you a tip as well, which I'm going to do with that.
0:03:43 > 0:03:46I'm going to make a little wild garlic, OK? It's something where
0:03:46 > 0:03:48we use the microwave, which is fantastic.
0:03:48 > 0:03:50You can do it with basil, with parsley, it's really,
0:03:50 > 0:03:53- really easy to do.- This is the little crisps then, show us...
0:03:53 > 0:03:57That's right. OK, so I'm going to take some wild garlic leaves.
0:03:57 > 0:04:00OK, just put that on your plate.
0:04:00 > 0:04:02Then I just need a bit of olive oil.
0:04:02 > 0:04:04- Now, you can do this with parsley and...- Yes.
0:04:04 > 0:04:07- It's a nice little garnish for things, really.- Absolutely.
0:04:07 > 0:04:09It's a bit like we used to do fry up, you know?
0:04:09 > 0:04:13But it's done with olive oil, so it's very healthy and really nice and...
0:04:13 > 0:04:15Just brush it with olive oil.
0:04:15 > 0:04:19Just after that take some more clingfilm...
0:04:19 > 0:04:22- So, what you're making is basically a crisp.- A crisp, absolutely.
0:04:22 > 0:04:26- Tidy it up nicely. Everybody's got a microwave at home.- Crisps?
0:04:26 > 0:04:29- I like crisps.- You like crisps?! - OK, tidy it up, and then we're going
0:04:29 > 0:04:31to put it in the microwave for...
0:04:31 > 0:04:33- Here's your microwave moment, you see, Matt.- Lovely.
0:04:33 > 0:04:35James, for Christmas, I'm going
0:04:35 > 0:04:39to buy you one of those aprons with a pair of bosoms on them.
0:04:39 > 0:04:40Thanks very much!
0:04:40 > 0:04:43- HE LAUGHS - I'll use it. I'll definitely use it.
0:04:43 > 0:04:45Put it on for two minutes in the microwave.
0:04:45 > 0:04:48- Two minutes at high temperature? - Yeah, high temperature.
0:04:48 > 0:04:50- Right, salt, pepper in here.- Yeah.
0:04:50 > 0:04:53- So, you've got the rocket, we've got the...- That's it, yeah.
0:04:53 > 0:04:55..rocket, I've got some pine nuts in there,
0:04:55 > 0:04:57this is the little dressing, touch of lemon juice.
0:04:57 > 0:05:00Very simple, it just really gives a kick to the crab.
0:05:00 > 0:05:03We're going to make, like, luxury sandwiches if you like,
0:05:03 > 0:05:06- with the king crab. You'll see. - Right, a luxury sandwich.
0:05:06 > 0:05:07Right, that's that one.
0:05:07 > 0:05:09- Did you put a bit of salt in the polenta?- Uh, not yet...
0:05:09 > 0:05:11- All right, I'm going to do that. - You do that.
0:05:11 > 0:05:14Now, you've put a bit of cayenne in here, haven't you?
0:05:14 > 0:05:16- To give it a kick. - Yeah, over there, yeah.
0:05:16 > 0:05:18This is the cayenne and you've got the tomatoes in there,
0:05:18 > 0:05:22- which is all...- That's right. Yeah, absolutely, tomato...
0:05:22 > 0:05:23Italian, of course.
0:05:23 > 0:05:24Polenta is ready.
0:05:24 > 0:05:28What I'm going to do now, I'm going to put it in a little mould.
0:05:29 > 0:05:32You can put it in a tray, you know, no problem at all.
0:05:32 > 0:05:35And then you can just cut it off, but, you know,
0:05:35 > 0:05:37- I don't like wastage, so... - This is instant polenta, so...
0:05:37 > 0:05:40- Instant polenta. - ..it doesn't require much cooking.
0:05:40 > 0:05:42No, it's around two or three minutes cooking.
0:05:42 > 0:05:43All right.
0:05:43 > 0:05:45You put that inside.
0:05:45 > 0:05:48And then we're going to put it in the fridge and we're going to cool
0:05:48 > 0:05:50it down for, you know, one and a half to two minutes.
0:05:50 > 0:05:52Hopefully, they're going to be hard enough
0:05:52 > 0:05:54- and we're going to pan-fry that... - Right, now,
0:05:54 > 0:05:57Tell us about One-O-One cos you've been there nearly ten years now.
0:05:57 > 0:05:59Well, more than that, nearly 15 years, I will say it.
0:05:59 > 0:06:02But you have, you know, I mean, literally, last year,
0:06:02 > 0:06:04you were in the top six best restaurants in...
0:06:04 > 0:06:07- That's right, yeah.- ..in the UK. - It was for the food...
0:06:07 > 0:06:09But the king crab in particular, I mean, people phone up
0:06:09 > 0:06:12saying "Is it on the menu?" And then, basically,
0:06:12 > 0:06:15- just come specifically for this. - If it's not on the menu,
0:06:15 > 0:06:17I'd actually get trouble, so they call before to make sure,
0:06:17 > 0:06:20but, you know, we always have plenty. We put that in the fridge
0:06:20 > 0:06:22just to cool down
0:06:22 > 0:06:25- for one or two minutes, yeah? - So, tell us about this, then.
0:06:25 > 0:06:28Bisque is cooking now. Let's go with the main thing.
0:06:28 > 0:06:32- And you want me to do this?- Yeah. Again, another microwave.
0:06:32 > 0:06:35- Oh, very good!- This is the crisps. - The Parmesan crisps, yeah.
0:06:35 > 0:06:38Everybody do it on the grill at home, you know.
0:06:38 > 0:06:40You do it in the microwave, I promise you, it's beautiful, always
0:06:40 > 0:06:44works, and, if you have friends at home, and it's really crispy...
0:06:44 > 0:06:47- Don't big it up too much. I haven't done it yet.- OK, let's go. OK.
0:06:47 > 0:06:51So, my crab, guys, look at that, nice little loin...or the shoulder.
0:06:51 > 0:06:54Look at the meat in there. Can you see that?
0:06:54 > 0:06:57I mean, this is from the larger part of the legs, which is
0:06:57 > 0:06:59- this part here.- That's right, yeah.
0:06:59 > 0:07:02We use different parts of the crab for different things, ravioli,
0:07:02 > 0:07:05risotto, everything, look at that.
0:07:05 > 0:07:07And I think it's one of the only crabs in the world which you can
0:07:07 > 0:07:10actually pan-fry like lobster or scallops, you know?
0:07:10 > 0:07:13But these things are quite severe scavengers, these things,
0:07:13 > 0:07:15- aren't they?- Oh, yes, they eat everything.
0:07:15 > 0:07:17We don't really want them to come too near our waters.
0:07:17 > 0:07:20Some fishermen say they are literally entering our waters.
0:07:20 > 0:07:23Yeah, because of the global warming and stuff like that, you know.
0:07:23 > 0:07:25Right, now, we're going to go...
0:07:25 > 0:07:27- Is that because there's so many of them or is that?- Sorry?
0:07:27 > 0:07:30I mean, how come they're migrating to these waters?
0:07:30 > 0:07:32Is that because there's so many of them?
0:07:32 > 0:07:35So many of them and they're looking for food also and I think the water
0:07:35 > 0:07:38getting warmer, colder, so they're chancing immigration.
0:07:38 > 0:07:39Also, they don't like the French.
0:07:39 > 0:07:41That's possible, yeah.
0:07:41 > 0:07:43How long are these going in for?
0:07:43 > 0:07:46Oh, these are going for 30 seconds exactly, James.
0:07:46 > 0:07:48OK, I'm going on with the cooking.
0:07:48 > 0:07:50I just need my polenta back.
0:07:52 > 0:07:54When he slows down, he's going at 100mph.
0:07:54 > 0:07:57Here we go, look, I'll show you these crisps, look.
0:07:57 > 0:08:00Look at that. Is that beautiful or not?
0:08:00 > 0:08:02That's superb, so you do that with basil and everything,
0:08:02 > 0:08:04it gives a lot of intense flavour as well.
0:08:04 > 0:08:07OK, the polenta is here. We're going to pan-fry the polenta.
0:08:07 > 0:08:10- Right, do you want me to lose this? - Yes, please.
0:08:10 > 0:08:12So, this would be, what, a quarter of it?
0:08:12 > 0:08:15This is a cluster, this is half of the leg,
0:08:15 > 0:08:17- only then you've got a big, big head.- Yeah.
0:08:17 > 0:08:20And, you know, fantastic. You don't want to know how much it costs, that.
0:08:20 > 0:08:25- And it is expensive?- 35 quid. - A kilo?- A kilo, yeah. Absolutely.
0:08:25 > 0:08:28- Right, my Parmesan crisps... - Let's put that in.- Not ready yet.
0:08:28 > 0:08:30OK, a nice seasoning.
0:08:31 > 0:08:34Then I'm going to fry the polenta. OK?
0:08:34 > 0:08:35Beautiful.
0:08:37 > 0:08:40And I even made the polenta without Parmesan cheese for yourself.
0:08:40 > 0:08:42- You're very kind. How nice. - There you go.
0:08:42 > 0:08:46- OK, brilliant. This is cooking... - Do you want to wash your hands?
0:08:46 > 0:08:49Yeah, thank you. What we've done as well is we've have some
0:08:49 > 0:08:52- candied tomato into your oven, James. - I'm getting it now, Chef.- Yeah.
0:08:55 > 0:08:57I've got it. I'm on it.
0:08:57 > 0:08:59- Candied tomatoes... - I'm liking my kitchen, you know,
0:08:59 > 0:09:00I'm moving, moving, you know.
0:09:00 > 0:09:04- I feel like I'm in your kitchen! Right, there you go.- Look at...
0:09:04 > 0:09:06- Candied tomatoes, which are just bases.- Beautiful.
0:09:06 > 0:09:09Yeah, basically, we seeded the tomato we blanch it, salt, pepper,
0:09:09 > 0:09:12a bit of sugar. I used the stem of the garlic and cook it for
0:09:12 > 0:09:14- two and a half hours at 90 degrees. - Do you want that more?
0:09:14 > 0:09:16A little more, yeah, ten seconds.
0:09:17 > 0:09:21OK, when your king crab is pan-fried, we're going to add a bit of butter...
0:09:23 > 0:09:27- Yeah.- ..in it, and butter, we know, we're happy with that
0:09:27 > 0:09:29and we're going to keep the cooking juice.
0:09:29 > 0:09:34Look at that, a little galette pan-fried, looks stunning.
0:09:34 > 0:09:37- Right, well, ready when you are. - Thank you.- There you go.
0:09:37 > 0:09:40All right, so that polenta, you just literally set it in the fridge
0:09:40 > 0:09:43- and then put it up?- That's right, yeah. Absolutely.- There's that one.
0:09:43 > 0:09:46- And the sauce, yeah, are you working on the sauce?- I'm on it, Chef.
0:09:46 > 0:09:50- The sauce we just...- I'm doing it, Chef! I'm doing it, I'm doing it!
0:09:50 > 0:09:53- There you go. Right, that's there. - Thank you, thank you.- Sauce...
0:09:53 > 0:09:56you want it whisked up, you want a little bit of foam in that,
0:09:56 > 0:09:57- then, I take it?- Yes, please.
0:09:57 > 0:10:00Do you want a bit of butter in here? Do you want a bit of butter?
0:10:00 > 0:10:02- A little bit of butter, Chef. - Thank you.
0:10:03 > 0:10:04There you go.
0:10:04 > 0:10:07Cos you're, of course, from Brittany, which has, obviously,
0:10:07 > 0:10:11great seafood around there, but no king crabs, so, what made you...?
0:10:11 > 0:10:15Oh, I tried it once when I working for this super restaurant in Paris...
0:10:15 > 0:10:16PAN CLATTERS ON FLOOR
0:10:16 > 0:10:18Whoops! Sorry.
0:10:18 > 0:10:22And I fell in love with it, really.
0:10:22 > 0:10:24- Right.- OK. Bon.
0:10:24 > 0:10:26Right, can I take this one for, um...?
0:10:26 > 0:10:30- Matt over there.- Yes, please. - So, some of this...
0:10:30 > 0:10:32We keep the cooking juice.
0:10:32 > 0:10:34- There's that one.- Beautiful.
0:10:34 > 0:10:37So, now, we're going to take one crab.
0:10:37 > 0:10:39Cut it in half. Look at that.
0:10:39 > 0:10:41The other one we're just going to cut some little...
0:10:43 > 0:10:45Beautiful.
0:10:45 > 0:10:48- Then I take your rocket salad... - Yes, Chef, one second.
0:10:49 > 0:10:51- There you go.- Beautiful.
0:10:51 > 0:10:53I'm going to pick the leaf.
0:10:55 > 0:10:58So, you see, I'm making...a little...
0:10:59 > 0:11:01- ..I'm going to call it a sandwich, but...- Yeah.
0:11:01 > 0:11:02Beautiful.
0:11:02 > 0:11:04I just need one polenta...
0:11:05 > 0:11:07..in there, my little crisp...
0:11:10 > 0:11:12- ..which goes in there.- There we go.
0:11:12 > 0:11:13Beautiful.
0:11:13 > 0:11:16And you've got a little bit of creme fraiche
0:11:16 > 0:11:19- at the end, in the bisque, here. - Yeah, absolutely.
0:11:19 > 0:11:23- There you go.- I need some of my little leaves.- Leaves?
0:11:24 > 0:11:27- You know, my little...? - I've got them.- Fantastic.
0:11:27 > 0:11:28Just put that on the top of there.
0:11:30 > 0:11:33- Beautiful.- There we go. - And then we just put a bit of that.
0:11:38 > 0:11:40- Et voila.- Et voila. So,
0:11:40 > 0:11:43- remind us what's in the dish again? - And the juice, sorry.
0:11:43 > 0:11:46This a Royal King Crab roasted with a wild garlic polenta, um...
0:11:46 > 0:11:50- beautiful little bisque. - And I need a drink after that!
0:11:50 > 0:11:51Thank you very much. Enjoy.
0:11:57 > 0:11:58He's worked me, today!
0:11:58 > 0:12:00It does look incredible, I have to say,
0:12:00 > 0:12:04so it was worth it in the end, but, would you ever try this at home?
0:12:04 > 0:12:06- Uh...no!- There you go!
0:12:06 > 0:12:09Thank you very much. That's the one without cheese, is it?
0:12:09 > 0:12:12- Pascal, have a seat over here? Tell us what you think, dive in.- Right.
0:12:12 > 0:12:13There we go.
0:12:13 > 0:12:16Now, yours has got...without cheese, without any crab on it as well,
0:12:16 > 0:12:18but taste the tomatoes.
0:12:18 > 0:12:21When you slowly cook them, that's the secret with those,
0:12:21 > 0:12:23particularly if you...
0:12:23 > 0:12:26And you can make a lot and use it for salad and whatever.
0:12:26 > 0:12:27Wild garlic?
0:12:27 > 0:12:29- It's very nice. - Tastes good, don't it?
0:12:29 > 0:12:31You've done it before, haven't you?
0:12:31 > 0:12:34- A little bit! Thank you. - What do you reckon?
0:12:34 > 0:12:37- That's fantastic! This is the best! - It is.- I get a dish to myself.
0:12:37 > 0:12:39And I don't know where you're going to get king crab from,
0:12:39 > 0:12:42because it's always frozen, but you can get some from...
0:12:42 > 0:12:43Well, come to the One-O-One.
0:12:48 > 0:12:50And now, of course, we're coming into the wild garlic season,
0:12:50 > 0:12:53so it's good to make the most of it while you can.
0:12:53 > 0:12:56Now, coming up, I make a goat's cheese pithivier with
0:12:56 > 0:12:58apple and sultana chutney for the brilliant Suzi Perry,
0:12:58 > 0:13:02but, before all that, Rick Stein takes a trip to Scotland where
0:13:02 > 0:13:04he finds a rather large halibut.
0:13:05 > 0:13:09'This Scottish pub is alive with voices from Spain, Portugal
0:13:09 > 0:13:13'and France. They're waiting for the tide to take them way out
0:13:13 > 0:13:17'into the Atlantic to very deep water.
0:13:17 > 0:13:22'They'll be at sea for ten days, fishing continuously down into depths
0:13:22 > 0:13:24'almost beyond the imagination.'
0:13:26 > 0:13:29I've been into fish for about 25 years and I'd like to think,
0:13:29 > 0:13:34if you ever put me on Mastermind, I'd do OK. That is, until today.
0:13:34 > 0:13:37I mean, I've seen fish today I never could have dreamt about.
0:13:37 > 0:13:40They're terrifying some of them. I mean, look at something like this.
0:13:40 > 0:13:42That's called a rabbitfish. Why is it a rabbitfish?
0:13:42 > 0:13:47Maybe it's its big floppy ears or its sort of rabbit-like mouth,
0:13:47 > 0:13:51I don't know, but it looks really weird, doesn't it? Look at this.
0:13:51 > 0:13:53This is an orange roughy.
0:13:53 > 0:13:56Now, one of the things about all these fish which come from the
0:13:56 > 0:13:59deep, deep Atlantic and the Rockall Trough is they take ages to grow.
0:13:59 > 0:14:02That is 80 years old. 80 years old!
0:14:02 > 0:14:07And what worries people is how long they'll last for?
0:14:07 > 0:14:11What worries me is who the hell would want to eat them?
0:14:11 > 0:14:13Look at this one over here!
0:14:14 > 0:14:17No, that ain't made out of rubber,
0:14:17 > 0:14:19it's a type of shark called a Siki
0:14:19 > 0:14:21or a Portuguese Dogfish,
0:14:21 > 0:14:24and I've been trying to find out who eats this sort of fish.
0:14:24 > 0:14:27I don't know if I ever saw a John Dory for the first time,
0:14:27 > 0:14:31I still think I'd want to eat it, because I think it's very pretty,
0:14:31 > 0:14:34but some of this fish, well, it just don't pretty to me at all.
0:14:34 > 0:14:36I mean, look at this over here.
0:14:36 > 0:14:39I mean...honestly, would you want to eat that?
0:14:39 > 0:14:42I mean, compare that with something like a bass or a salmon.
0:14:45 > 0:14:48I'm sorry if I sound unenthusiastic about these fish,
0:14:48 > 0:14:52but it really worries me that we don't know enough about them.
0:14:52 > 0:14:55All we know is that they come from the abyss and most of them
0:14:55 > 0:14:57are as old as your grandmother.
0:14:57 > 0:15:00But they're cheap and this lot is destined for
0:15:00 > 0:15:01school dinners in France.
0:15:03 > 0:15:06I watch these guys load up before they caught the tide.
0:15:06 > 0:15:10I always used to think when I saw fishing boats going out, how exciting
0:15:10 > 0:15:14'and romantic when they were going after silver darlings'
0:15:14 > 0:15:17or chunky, white-fleshed turbot or red-spotted plaice.
0:15:19 > 0:15:22This time I felt how much they were going out
0:15:22 > 0:15:25and scooping up just another commodity.
0:15:27 > 0:15:31It's a tremendous fish market, one of the biggest in the country.
0:15:34 > 0:15:38Superb cod and haddock, all in lovely condition.
0:15:39 > 0:15:43But I was looking for a fish which is a real favourite.
0:15:43 > 0:15:45Unfortunately, it's getting scarcer
0:15:45 > 0:15:50and trawlers have to go way off Northern Scotland to find them.
0:15:50 > 0:15:53One of the great things about this market is species that
0:15:53 > 0:15:55I don't get a lot of down in Cornwall,
0:15:55 > 0:15:59particularly this one, which is one of my favourite fish, halibut,
0:15:59 > 0:16:02it's so good and, actually,
0:16:02 > 0:16:05this comes from way north in the Norwegian sector.
0:16:05 > 0:16:08I don't know whether they're catching so much around here,
0:16:08 > 0:16:10but what would I do with halibut?
0:16:10 > 0:16:13Well, one thing you have to watch with halibut is it can get
0:16:13 > 0:16:17a bit dry if it's sort of a bit overcooked,
0:16:17 > 0:16:21so I tend to favour thin slivers of halibut just cooked very,
0:16:21 > 0:16:25very quickly and I'm thinking of doing this in a little
0:16:25 > 0:16:29bit of olive oil and cooking it very, very gently, but, as I said,
0:16:29 > 0:16:34I love this fish and it's such a pleasure to see so much of it.
0:16:36 > 0:16:40So, I take a shallow pan, I put it on the heat and I add some olive oil.
0:16:40 > 0:16:42I put the fillets of halibut into the pan
0:16:42 > 0:16:46and then I'll barely cover the pan with the oil.
0:16:46 > 0:16:49I'm trying to be as mean as possible with the oil, because it's
0:16:49 > 0:16:53very expensive, but I don't want to avoid covering the halibut.
0:16:53 > 0:16:56Now, then, just look at those fillets of halibut.
0:16:56 > 0:17:00It's a big fish and it's steaky, it looks like a big rump steak,
0:17:00 > 0:17:03but, of course, much more delicate.
0:17:03 > 0:17:07I put it on a heat and I bring the heat up very gently.
0:17:07 > 0:17:11Now, all the time, I'm testing the temperature with my little finger.
0:17:11 > 0:17:15It's a great thermometer and when the oil gets too hot for my little
0:17:15 > 0:17:18finger, but only just too hot, I know it's right.
0:17:18 > 0:17:20When it's beginning to get there, I just move
0:17:20 > 0:17:25the fish around a little bit, just to redistribute the heat in the oil.
0:17:25 > 0:17:27Test it again and when it's just getting a little bit
0:17:27 > 0:17:31uncomfortably hot, I pull the pan off the heat
0:17:31 > 0:17:34and that's it, I leave it for five minutes.
0:17:34 > 0:17:36You may not think it'll cook in the middle by then,
0:17:36 > 0:17:38but, believe me, it will.
0:17:38 > 0:17:41Now, during that five minutes, I prepare the base of my dish,
0:17:41 > 0:17:44which is just some thinly sliced cucumber.
0:17:44 > 0:17:48Now, get a sort of wok type of pan, get that really hot
0:17:48 > 0:17:51and add some olive oil, a couple of tablespoons.
0:17:51 > 0:17:55Get that hot, throw in the thinly sliced cucumber,
0:17:55 > 0:18:00and then a really big pinch of freshly chopped dill right in there.
0:18:00 > 0:18:03Stir-fry, turn it over with a big spoon.
0:18:03 > 0:18:08Now a fillip, a sort of slug, of good wine vinegar, not too much,
0:18:08 > 0:18:13probably about a tablespoon. In that goes and a tiny bit of salt.
0:18:13 > 0:18:16Turn that over very quickly, take off the heat
0:18:16 > 0:18:18and now to assemble the dish.
0:18:18 > 0:18:22I put the cucumber on the warm dish, I lift the fish
0:18:22 > 0:18:26out of the olive oil and put it on top of the cucumber on the plate.
0:18:26 > 0:18:29I'm going to make a bit of sauce with what's
0:18:29 > 0:18:34left in the bottom of the pan so I'll pour the olive oil off the pan,
0:18:34 > 0:18:37but leave a little residue in the bottom where the
0:18:37 > 0:18:40juices from poaching the fish have collected
0:18:40 > 0:18:43and you can use that olive oil for frying chips, it's brilliant.
0:18:43 > 0:18:47Chips made in olive oil are fantastic so don't throw it away
0:18:47 > 0:18:52but I just spoon that liquid in the bottom of the pan around my plate,
0:18:52 > 0:18:53make a little sauce
0:18:53 > 0:18:58and sprinkle some sea salt around there then just a sprig of dill on
0:18:58 > 0:19:03the plate and that's it but when you part the flakes of halibut and you
0:19:03 > 0:19:08see how moist and fresh it is, you will see the point of the whole dish.
0:19:12 > 0:19:15It's clear that fish farming has a big future.
0:19:15 > 0:19:19Even the World Bank admits that and I am pleased attempts are being
0:19:19 > 0:19:24made to farm one of my favourite fish, the turbot in Tayinloan in Argyll.
0:19:25 > 0:19:27Seeing a turbot at close quarters,
0:19:27 > 0:19:30I was quite surprised how boring they are.
0:19:30 > 0:19:32They sit at the bottom and do nothing.
0:19:32 > 0:19:37In fact, they need a few cod swimming around too to stimulate their appetites.
0:19:37 > 0:19:41But, that being said, it's a great idea because they are naturally
0:19:41 > 0:19:46non-movers, unlike salmon, and it seems OK to keep them in pens.
0:19:50 > 0:19:54I have a friend who goes apoplectic at the mention of salmon farms.
0:19:54 > 0:19:57He says it's like putting a swallow in a cage.
0:19:57 > 0:20:00The salmon is, after all, a migratory animal
0:20:00 > 0:20:02and needs plenty of room.
0:20:02 > 0:20:04But there's no getting away from it
0:20:04 > 0:20:08freshly poached salmon was once a dish only for the rich man's table
0:20:08 > 0:20:11but now, it's one of the cheapest good quality
0:20:11 > 0:20:13fish on the fishmonger's slab.
0:20:15 > 0:20:18Lessons, I know, are being learnt in this business.
0:20:18 > 0:20:21The worst mistake was to overcrowd the salmon in pens
0:20:21 > 0:20:25and douse them in chemicals which kept them free of lice
0:20:25 > 0:20:28and disease but they were fat and flabby
0:20:28 > 0:20:31and it did a great deal of damage to the wild stock.
0:20:32 > 0:20:37But here, at Loch Duart in the Highlands, Andrew Bing explained
0:20:37 > 0:20:39what they are doing differently.
0:20:39 > 0:20:44Well, we believe we have an entirely sustainable form of agriculture.
0:20:44 > 0:20:49And everything we do works to minimise any effect on the environment
0:20:49 > 0:20:53and we do everything we can to promote the welfare of the fish.
0:20:53 > 0:20:57Everybody talks about sea lice, fish being eaten away by lice
0:20:57 > 0:21:01caused by the concentration of fish. How do you deal with them?
0:21:01 > 0:21:06As you've seen, we've got populations of fish here with no sea lice on them at all.
0:21:06 > 0:21:10We've got extensive husbandry practices here, low stocking
0:21:10 > 0:21:14densities and guys who know how to look after the fish.
0:21:14 > 0:21:18And these are fit and healthy fish and hardly any sea lice here at all.
0:21:21 > 0:21:25I must say this is the closest to a wild salmon I've ever seen
0:21:25 > 0:21:29a farm salmon, it's got a sleek torpedo shape, good fins on it
0:21:29 > 0:21:34but above all it feels firm and not flabby like a lot of farmed salmon.
0:21:35 > 0:21:39This is a very old English recipe, salmon en croute with currants
0:21:39 > 0:21:40and ginger.
0:21:40 > 0:21:44But first the stuffing, it is chopped ginger and syrup, butter,
0:21:44 > 0:21:47currants, mace, salt and pepper.
0:21:47 > 0:21:51It is quite sweet, but that befits its old English nature
0:21:51 > 0:21:55so you mix those ingredients together to make the stuffing.
0:21:55 > 0:21:59Now, you take the salmon, season it with salt and pepper.
0:21:59 > 0:22:04It's in two pieces and best to have a nice loin of salmon so it's really thick.
0:22:04 > 0:22:08Spread the butter over the top of one half of the loin,
0:22:08 > 0:22:12spread it evenly right over there and then lay the other part on top.
0:22:12 > 0:22:16Now, take some puff pastry, a layer underneath
0:22:16 > 0:22:21and another layer over the top having just egg-washed the bottom layer
0:22:21 > 0:22:23so they will stick together nicely.
0:22:23 > 0:22:27Salmon en croute used to be a great favourite in the restaurant.
0:22:27 > 0:22:28We stopped doing it.
0:22:28 > 0:22:31This one comes from George Perry Smith who used to have
0:22:31 > 0:22:33The Hole In The Wall in Bath.
0:22:33 > 0:22:35He taught me how to do it.
0:22:35 > 0:22:39So, you use the back of a fork to make a pattern all the way round
0:22:39 > 0:22:43and then a spoon to make some nice fish scales - nothing too
0:22:43 > 0:22:47complicated but when that bakes and puffs up it will look great.
0:22:47 > 0:22:51Then you brush everything with egg wash - that will give it a nice bronze
0:22:51 > 0:22:56slightly shiny colour and bake it in the oven for about 30, 35 minutes.
0:22:56 > 0:22:59Out it comes, doesn't that look good?
0:22:59 > 0:23:03Just slice off the outer layer of puff then a good slice.
0:23:03 > 0:23:05I think this is fantastic.
0:23:05 > 0:23:08I don't know why we ever took it off the restaurant menu!
0:23:17 > 0:23:20How delicious does that look? I love salmon en croute
0:23:20 > 0:23:23and I would put it back on the menu if I were you, Rick.
0:23:23 > 0:23:25Cheese is another thing that is great cooked en croute,
0:23:25 > 0:23:27a good brie works really well
0:23:27 > 0:23:29but now I'll show you a simple en croute recipe
0:23:29 > 0:23:33using an unusual English goat's cheese from my neck of the woods,
0:23:33 > 0:23:35Yorkshire, which we've got in here.
0:23:35 > 0:23:38Swaledale goat's cheese made by a great lady called Mandy Reed.
0:23:38 > 0:23:41This is from Richmond, Richmond in Yorkshire,
0:23:41 > 0:23:44not Richmond in Surrey but it's a great goat's cheese.
0:23:44 > 0:23:48A crumbly texture of cheesy, like a cow's milk cheese
0:23:48 > 0:23:52but it's really really delicious and those people who don't like goat's cheese
0:23:52 > 0:23:54because they are put off by the smell and strength, that is
0:23:54 > 0:23:58a good one to look for and also Perroche made by a company called Neal's Yard.
0:23:58 > 0:24:03But what I'm going to do first of all is make a nice little pithivier
0:24:03 > 0:24:08a traditional French-style dessert, generally...or normally.
0:24:08 > 0:24:10Normally done with apples and pastry cream
0:24:10 > 0:24:13but this one, I will do a savoury one which has spinach.
0:24:13 > 0:24:17In there, I'll put some spinach in here.
0:24:17 > 0:24:22Bit of butter. Wilt this spinach down with some salt,
0:24:22 > 0:24:25a nice bit of salt, a bit of pepper.
0:24:25 > 0:24:28Wilt that down nicely.
0:24:28 > 0:24:30We'll get a little fork there.
0:24:30 > 0:24:34Bring this so it colours very quickly
0:24:34 > 0:24:35but we don't want to overcook it
0:24:35 > 0:24:39cos this is going to be in the pastry so it will be cooked again.
0:24:39 > 0:24:41I put that into a bowl.
0:24:41 > 0:24:44That will quite happily cook nicely.
0:24:44 > 0:24:47Next, turn to our little cheese before I talk about the pastry.
0:24:47 > 0:24:51I've used the smaller cheese, you can get this in a wax rind,
0:24:51 > 0:24:55take the wax rind off and it's a perfect portion or two portions
0:24:55 > 0:24:58if you're cooking dinner, Suzi!
0:24:58 > 0:25:00If you bother to turn up on time!
0:25:00 > 0:25:03Two portions. We've got some pancetta here.
0:25:03 > 0:25:07You don't have to use pancetta, you don't have to use pancetta
0:25:07 > 0:25:11or bacon for this but it adds to the flavour nicely and works well.
0:25:11 > 0:25:13A bit of saltiness to it
0:25:13 > 0:25:19and we wrap this just carefully just over the pancetta like that.
0:25:19 > 0:25:25Fold that over and quickly I will pan-fry it to seal it in a dry pan
0:25:25 > 0:25:28like that just a tiny bit of black pepper,
0:25:28 > 0:25:31not too much salt because the bacon is quite salty.
0:25:31 > 0:25:33Pan-fry that a touch.
0:25:33 > 0:25:37While that is pan-frying, talk about you, Mrs Perry.
0:25:37 > 0:25:39Right. Mrs Perry? That's my mum!
0:25:39 > 0:25:42So, you've gone almost full circle in your career
0:25:42 > 0:25:45because you started MotoGP which you are known for now
0:25:45 > 0:25:49and a great show at the moment, Channel 5, 7:15pm.
0:25:49 > 0:25:52The Gadget Show. On Monday night.
0:25:52 > 0:25:56- And on Saturday after your show, actually.- Exactly.
0:25:56 > 0:26:00But you've almost gone full circle with the MotoGP.
0:26:00 > 0:26:02How did your love of bikes start?
0:26:02 > 0:26:05Well, I think really I got fed up watching Formula One.
0:26:05 > 0:26:09It became very processional after Nigel Mansell left
0:26:09 > 0:26:13and my friends at the time were very into bikes and they rode bikes
0:26:13 > 0:26:16so I took my test and loved watching the bike-racing,
0:26:16 > 0:26:20found it so exhilarating and exciting, proper road racing,
0:26:20 > 0:26:24proper true racing, and I got really passionate about it
0:26:24 > 0:26:27and called the producer up at Sky Sports
0:26:27 > 0:26:30and asked why there wasn't more lifestyle stuff done on the bikes
0:26:30 > 0:26:33and why didn't we know any of the riders and he offered me
0:26:33 > 0:26:37a job as a reporter and that was ten years ago, so I started on Sky.
0:26:37 > 0:26:40The MotoGP starts this weekend.
0:26:40 > 0:26:42It starts next weekend in Qatar.
0:26:42 > 0:26:46We go on Wednesday and start on Saturday, race one
0:26:46 > 0:26:50- and then 18 rounds. - Where is Qatar?- It's near Dubai.
0:26:50 > 0:26:53So, we're having a bike race in the middle of a desert.
0:26:53 > 0:26:57- And you have 18 different locations? - Yes.- Fabulous.
0:26:57 > 0:26:59This goat's cheese here, the spinach on here,
0:26:59 > 0:27:02the goat's cheese wrapped in pancetta which looks lovely.
0:27:02 > 0:27:05We take another piece of the pastry over the top
0:27:05 > 0:27:09and press this down so it nicely seals it.
0:27:09 > 0:27:13Now, what pithivier is would be this bit of pastry cream
0:27:13 > 0:27:15and the shape is important.
0:27:15 > 0:27:18We cut the pastry.
0:27:18 > 0:27:23It almost looks like a little flower so the idea is you cut around...
0:27:23 > 0:27:28It's quite an old-fashioned dish, this, pithivier.
0:27:28 > 0:27:31I love it. Do you still have it on the menu?
0:27:31 > 0:27:33We do from time to time for lunch.
0:27:33 > 0:27:37We do game pithiviers and different things for lunch menu. Very popular.
0:27:37 > 0:27:39Really popular.
0:27:39 > 0:27:42The great thing about it is it's almost like fancy pasty.
0:27:42 > 0:27:46The French will go nuts about it!
0:27:46 > 0:27:49It's literally keeping all that nice flavour
0:27:49 > 0:27:51all in a pastry case, really.
0:27:51 > 0:27:56And make these little lines with the back of a knife over the top.
0:27:56 > 0:28:00You make these lines over the top so it looks nice when it's cooked.
0:28:00 > 0:28:04Egg wash over the top, use a whole egg yolk is best.
0:28:04 > 0:28:07Throw it in the oven and then I've got one in here
0:28:07 > 0:28:09which we need to cool down a touch.
0:28:09 > 0:28:14This needs to go in 400 degrees Fahrenheit, 200 centigrade.
0:28:14 > 0:28:16There we go. Quite a hot oven.
0:28:16 > 0:28:19You want the puff pastry to cook right the way through.
0:28:19 > 0:28:24I will leave that to cool down. In here, I will do my garnish.
0:28:24 > 0:28:27Yorkshire folk love chutney as well as a roast dinner
0:28:27 > 0:28:34which you did cook for me and you've said I was late. But it was traffic.
0:28:34 > 0:28:38- It was not traffic!- You do make good roast potatoes.- Thank you.
0:28:38 > 0:28:43So, start off with a little chutney. When you're making chutney...
0:28:43 > 0:28:46People often think it takes for ever, I will never make my own.
0:28:46 > 0:28:50This is so, so simple. Throw the sugar in, nice hot pan.
0:28:50 > 0:28:53This is a quick way of doing it. Sugar goes in straightaway.
0:28:53 > 0:28:58Caramelise that nice and quickly. While that's cooking...
0:28:58 > 0:29:01- Have you got oil in there already? - No oil.
0:29:01 > 0:29:05It's just from the juices from the goat's cheese, that's all.
0:29:05 > 0:29:11You don't need any oil in there whatsoever. A touch of vinegar.
0:29:11 > 0:29:13This is for our nice salad that is going with it.
0:29:13 > 0:29:17The idea is, you caramelise it. Normal chutneys take for ever.
0:29:17 > 0:29:20People throw the stuff in the pan and it ends up stewing.
0:29:20 > 0:29:23It doesn't look that great when it comes out.
0:29:23 > 0:29:25You cook it for quite a long time, about 30-40 minutes.
0:29:25 > 0:29:28This way of making chutney, 10-15 minutes.
0:29:28 > 0:29:31You can see the sugar caramelise.
0:29:31 > 0:29:33We throw in the rest of the ingredients, the shallots,
0:29:33 > 0:29:37the ginger, the spice, a bit of chilli powder
0:29:37 > 0:29:39if you want or fresh chillies.
0:29:39 > 0:29:41Apples.
0:29:41 > 0:29:43Not cooking apples,
0:29:43 > 0:29:46eating apples, because we will cook it quite quickly.
0:29:46 > 0:29:49You can throw tomatoes if you want,
0:29:49 > 0:29:51but I will put in some sultanas.
0:29:51 > 0:29:56And then our other spice comes from vinegar. Throw the whole lot in,
0:29:56 > 0:29:58mix it all together.
0:29:58 > 0:30:00The caramel has caramelised which is nicely.
0:30:00 > 0:30:04Cook that for ten minutes and we end up with this.
0:30:04 > 0:30:07- You see that lovely colour you get? - Looks great.- Look at that.
0:30:07 > 0:30:12And it's totally different when you make it yourself to the stuff
0:30:12 > 0:30:17you buy in jars because it's much richer, sugary, delicious.
0:30:17 > 0:30:19All I do now is take our pithivier.
0:30:19 > 0:30:21Bring that over.
0:30:22 > 0:30:25Chop a wedge out of it.
0:30:25 > 0:30:31Cut that through. You see you get that lovely cheese inside there.
0:30:31 > 0:30:34- Dive into that and tell me what you think.- Fantastic, thank you.
0:30:34 > 0:30:36I will switch everything off here.
0:30:36 > 0:30:38But this cheese, quite unusual,
0:30:38 > 0:30:41but made by a lovely lady called Mandy Reed.
0:30:41 > 0:30:43I would like to thank her, actually.
0:30:43 > 0:30:46She has sent this down on a bike this morning.
0:30:46 > 0:30:50So, I do apologise to the courier whose rucksack will stink!
0:30:50 > 0:30:52I could have brought that down for her.
0:30:52 > 0:30:54Tell me what you think.
0:30:54 > 0:30:58Cheese and chutney, served hot - great combination.
0:30:58 > 0:31:00- Mm.- There you go.
0:31:04 > 0:31:07You see Yorkshire goat's cheese, you just can't beat it.
0:31:07 > 0:31:10If you would like to try cooking any of the food you have seen
0:31:10 > 0:31:13on today's show, all the recipes are just a click away at bbc.co.uk/recipes.
0:31:13 > 0:31:16Today, we are looking back at some of the fantastic
0:31:16 > 0:31:19cooking from the Saturday Kitchen recipe book.
0:31:19 > 0:31:23Now, it's time for Francesco Mazzei to get creative with artichokes
0:31:23 > 0:31:26and you may notice the plate he serves them on is a little
0:31:26 > 0:31:28bit different than usual.
0:31:28 > 0:31:31The world had seen the marriage of Prince William and Kate Middleton
0:31:31 > 0:31:34and how better to celebrate than with a commemorative plate?
0:31:34 > 0:31:38- Great to have you back on the show. - My pleasure to be here.- Artichoke.
0:31:38 > 0:31:42Great stuff. Just to show you,
0:31:42 > 0:31:45- this is a spina artichoke. - Spina?- Spiky one.
0:31:46 > 0:31:49It's from Savina, originally.
0:31:49 > 0:31:53- It is great for salad. You just clean, and...- Slice it raw?
0:31:53 > 0:31:56Slice it raw very thin with lemon juice, olive oil,
0:31:56 > 0:31:59salt and pepper and a few shavings of Parmesan.
0:31:59 > 0:32:00You can also do salad with this one,
0:32:00 > 0:32:04but this one is famous for artichoke Romana-style.
0:32:04 > 0:32:07A lot of the time with artichokes, particularly in the UK,
0:32:07 > 0:32:10we take the whole artichoke like that, cook it and you serve
0:32:10 > 0:32:13it with hollandaise and people get it stuck in their teeth for days.
0:32:13 > 0:32:17Exactly. Let me show you a different way to do that.
0:32:17 > 0:32:21You can do this with the larger ones but the smaller ones are nice
0:32:21 > 0:32:24- as well.- Tender and perfectly in season now.
0:32:24 > 0:32:27- Let's hope you can enjoy this. - They cook quick.
0:32:27 > 0:32:31If you want to know what a Jerusalem artichoke is, that's the difference.
0:32:31 > 0:32:33Two totally separate plants,
0:32:33 > 0:32:37this one is below ground, part of the sunflower family
0:32:37 > 0:32:39and they grow up to be six or eight foot high,
0:32:39 > 0:32:42these plants from these little fellas.
0:32:42 > 0:32:45- You can grow these in your garden at home.- Yes, you can.
0:32:45 > 0:32:47I saw a few around in the UK,
0:32:47 > 0:32:53but they are much more for like an ornament rather than eating.
0:32:53 > 0:32:56But they are really really beautiful.
0:32:56 > 0:32:59OK. Thanks for the potato there.
0:32:59 > 0:33:01You peel the outer leaves.
0:33:01 > 0:33:05Peel the outer leaves, we cut the stalk, clean around
0:33:05 > 0:33:10and with the lemon as well so we keep the colour
0:33:10 > 0:33:14and avoid them becoming black.
0:33:14 > 0:33:19- The choke itself is actually in the middle.- Yes. Very nice.
0:33:19 > 0:33:21Very, very nice.
0:33:21 > 0:33:26And you also need to know it's a quite healthy vegetable.
0:33:26 > 0:33:28It's good for...
0:33:28 > 0:33:32Perfect for your liver and also it's a great antioxidant.
0:33:32 > 0:33:38It's really good. As far as I know, there's 90 different types
0:33:38 > 0:33:42- of artichokes. - Did you google that a minute ago?
0:33:42 > 0:33:44Yeah, I did this morning, of course!
0:33:44 > 0:33:49Gave a meal to my daughter and then google. You have to be prepared.
0:33:49 > 0:33:51Exactly. So, using the stalks as well.
0:33:51 > 0:33:55Yes, and if you don't mind to chop the herbs for me as well
0:33:55 > 0:34:00- so we are preparing. Thank you very much.- You've got your potato there.
0:34:00 > 0:34:03Both artichokes will go brown if you're not careful.
0:34:05 > 0:34:08And also, your hands will go very brown, so just use the lemon rind
0:34:08 > 0:34:12when you finish. We cut the potato like wedges.
0:34:12 > 0:34:15What does the potato do for this?
0:34:15 > 0:34:20People do and don't use potato, but it's a dish.
0:34:20 > 0:34:24You tend to serve with rice, really.
0:34:24 > 0:34:26We put potatoes...
0:34:26 > 0:34:29I like it as well.
0:34:29 > 0:34:32If you can chop some of the herbs, and a bit of garlic.
0:34:32 > 0:34:37- So, a couple of cloves? - Thank you very much.
0:34:37 > 0:34:40Mint and parsley.
0:34:40 > 0:34:42Mint, parsley and a bit of marjoram.
0:34:42 > 0:34:45Usually there is a special ingredient called mentuccia Romana
0:34:45 > 0:34:49it is between like mint and marjoram.
0:34:49 > 0:34:52Very similar to golden marjoram.
0:34:52 > 0:34:54Very, very nice.
0:34:54 > 0:34:57- Artichokes in season, you must use them in your restaurant?- Love them.
0:34:57 > 0:35:00I actually quite like the Jerusalem. They are great in soup.
0:35:00 > 0:35:02Fabulous with marjoram.
0:35:02 > 0:35:04Beautiful, with a little bit of truffle.
0:35:04 > 0:35:08With these, as well, you can pickle the smaller ones, can't you?
0:35:08 > 0:35:11You can. It is fantastic. What you do is just water and vinegar
0:35:11 > 0:35:13and bay leaves, if you want.
0:35:13 > 0:35:16Just clean the artichokes very carefully, as we did,
0:35:16 > 0:35:18and then, you just blanch them.
0:35:18 > 0:35:21Then you fry that up. You can grill,
0:35:21 > 0:35:22you can keep in olive oil.
0:35:22 > 0:35:25OK, fantastic. I'm going to add a bit of Pecorino here.
0:35:25 > 0:35:29- We'll add the herbs at the end. - Is this standard Pecorino?
0:35:29 > 0:35:32- This is Pecorino Romano. - That's the mature one?- Yes.
0:35:32 > 0:35:37That doesn't mean it comes from Rome. It comes from Sardinia.
0:35:37 > 0:35:41It's great. It gives that beautiful pungent...
0:35:41 > 0:35:44- Can I say pungent in English? - Pungent.- Pungent. Pungent taste...
0:35:45 > 0:35:47..to our dish. OK, potato.
0:35:47 > 0:35:51Looking nice. Could you use Parmesan, if you couldn't get...?
0:35:51 > 0:35:55You could if you want, if you are not keen on Pecorino, strong cheese,
0:35:55 > 0:35:58- use Parmesan.- Pecorino is more salty?
0:35:58 > 0:35:59More salty, more acidic,
0:35:59 > 0:36:02- more really strong in flavour.- Yep.
0:36:02 > 0:36:05So, we open them up, like that, OK?
0:36:05 > 0:36:08And you can also go like this...
0:36:08 > 0:36:12We put a little bit of salt inside.
0:36:12 > 0:36:15- You are just opening up the little hats.- They look like a flower.
0:36:15 > 0:36:18- Yep.- That's very, very good.
0:36:18 > 0:36:22- OK.- So, if you wanted to pickle the smaller ones,
0:36:22 > 0:36:25- cos they don't take very long to cook.- As I said, water and vinegar,
0:36:25 > 0:36:28bay leaves, if you want, some white pepper.
0:36:28 > 0:36:32- Do you want the breadcrumbs in there?- Yep. Thank you.
0:36:32 > 0:36:35So, you bring the mix to the boil and then you clean the artichoke.
0:36:35 > 0:36:37You can also do this one.
0:36:40 > 0:36:43Then, when they come to boil, a couple of minutes...
0:36:43 > 0:36:46Then, take them off. The idea is you take the crumbs in this.
0:36:46 > 0:36:50- The reason you open the leaves is so it goes inside?- Goes inside.
0:36:50 > 0:36:53It gives the flavour to the beautiful...beautiful ingredients.
0:36:53 > 0:36:56- Do you like it?- Sounds good to me.
0:36:56 > 0:36:58A little bit of salt again around here.
0:36:58 > 0:37:03It is very important that, it's very powerful, the fire underneath.
0:37:03 > 0:37:07- Then, we put some white wine. - Yep. Wow!
0:37:07 > 0:37:12- OK.- Any white wine or...?- Dry white wine. Nothing really aromatic.
0:37:12 > 0:37:16- They are quite spiky, aren't they? - Very spiky. Very spiky.
0:37:17 > 0:37:19- But the heart is absolutely fantastic.- OK.
0:37:19 > 0:37:21- Beautiful. - So, which is the Romana style?
0:37:21 > 0:37:24- Is it this or is it..?- All of them.
0:37:24 > 0:37:26- All of it!- All of them are Romana style.
0:37:26 > 0:37:28I'm trying to get it out of you.
0:37:28 > 0:37:30HE SPEAKS ITALIAN
0:37:30 > 0:37:31That's the real one.
0:37:31 > 0:37:36OK, as I say, there is lots and lots of different
0:37:36 > 0:37:39recipes you can do, but the one I really suggest is this one.
0:37:39 > 0:37:42Of course, if you want to enjoy this best, just do a salad -
0:37:42 > 0:37:45clean, julienne of this artichoke.
0:37:45 > 0:37:47Little bit of oil and lemon juice.
0:37:47 > 0:37:51- Lemon juice. And why not some shaves of Parmesan?- OK.
0:37:51 > 0:37:55OK. Now, as I say, it is absolutely easy to do.
0:37:55 > 0:37:58Just put the lid on top
0:37:58 > 0:38:01- and we go to the oven.- Yep. - It will take about 25 minutes.
0:38:01 > 0:38:04I'll swap that one over. There you go.
0:38:06 > 0:38:09I'll leave you to lift the lid off that one. It's quite hot.
0:38:09 > 0:38:13- Literally, in the oven for... - Whoo!- ..20 minutes?- Yep. Nice.
0:38:13 > 0:38:17- We have got a special plate for you. - A beautiful special plate.
0:38:17 > 0:38:19Now, can you chop a bit more of that?
0:38:19 > 0:38:22Lots of these on eBay at the moment.
0:38:24 > 0:38:26- There you go.- OK. Right.
0:38:26 > 0:38:29- Take one of those. Can you chop a bit more of...?- Absolutely.
0:38:29 > 0:38:31You have some there. Don't worry.
0:38:31 > 0:38:34Do people have their breakfast on these plates?
0:38:34 > 0:38:36- Yeah, why not?- I don't think so.
0:38:36 > 0:38:40- No, not really. My breakfast is just espresso, really.- Espresso!
0:38:40 > 0:38:43Couple of espressos and I'm happy.
0:38:43 > 0:38:46All right. I suppose you can have these hot or cold?
0:38:46 > 0:38:50Hot or cold, yes. I prefer hot now, but you can have cold.
0:38:50 > 0:38:54- It's a fantastic alfresco option, as well. What do you think?- Lovely.
0:38:54 > 0:38:58OK. One...two...
0:38:58 > 0:39:01Little bit of garlic. And we take...
0:39:01 > 0:39:05Be careful, it's very hot, we take the jus... OK?
0:39:05 > 0:39:09So, that's the white wine and the stock?
0:39:09 > 0:39:13Just veg stock. You can do it with chicken stock if you want, but...
0:39:13 > 0:39:16- It is up to you. - Plenty of flavour in there, anyway.
0:39:16 > 0:39:20Just finally, a sprinkle of the beautiful herbs
0:39:20 > 0:39:22and as a very good Italian manner,
0:39:22 > 0:39:25- with a little bit of olive oil. - There you go.
0:39:25 > 0:39:29- Sounds good to me.- Now I'm worried about what Dom has to say...
0:39:29 > 0:39:30Remind us what that is again?
0:39:30 > 0:39:33Artichoke, Romana-style, Carciofi alla Romana.
0:39:33 > 0:39:34That's what it is!
0:39:41 > 0:39:44There you go. Right. Over here.
0:39:44 > 0:39:47- So, a triple espresso, that's breakfast, is it?- That's it!
0:39:47 > 0:39:51- Espresso first.- Look perfect. Is this my Hell, then?
0:39:51 > 0:39:55Eh... They are totally different in taste, aren't they?
0:39:55 > 0:39:59Yes, completely different taste. For the...? No, actually,
0:39:59 > 0:40:02strangely enough, they taste very similar.
0:40:02 > 0:40:04That's amazing.
0:40:04 > 0:40:07- That's just what I like. I love that.- Happy with that?
0:40:07 > 0:40:10Yeah, yeah. It's just preparing me for the Jerusalem.
0:40:10 > 0:40:11Nice and easy.
0:40:11 > 0:40:14You can take them, cut them into quarters, pickle them.
0:40:14 > 0:40:16You don't have to serve them whole.
0:40:16 > 0:40:19So much better then the standard way of doing it.
0:40:19 > 0:40:21Yes, with the Hollandaise
0:40:21 > 0:40:23is maybe the only style we know, but...
0:40:23 > 0:40:25- Now, we have got a new one - Romana style.- Romana style.
0:40:25 > 0:40:27Still haven't got a clue what it is!
0:40:32 > 0:40:34Don't be afraid of cooking with artichokes.
0:40:34 > 0:40:38They really are delicious. It's Floyd time now and today,
0:40:38 > 0:40:41he is checking out what is on offer in the Irish city of Cork.
0:40:41 > 0:40:44On my travels around the country on these whimsical little
0:40:44 > 0:40:47Floyd programmes, where we are looking for food
0:40:47 > 0:40:51and trying to teach you to enjoy yourself and to cook good things,
0:40:51 > 0:40:54I sometimes, quite frankly, get a bit bored with fish,
0:40:54 > 0:40:57with bouillabaisse, with lobsters, with pigeon in red wine
0:40:57 > 0:41:00and boeuf Bourguignon and stuff like that.
0:41:00 > 0:41:04Sometimes, I really crave something quite simple, like my grandfather
0:41:04 > 0:41:08used to have on Saturday nights - a plate of boiled pigs' trotters
0:41:08 > 0:41:11or a plate of tripe and onions or maybe cabbage boiled with bacon.
0:41:11 > 0:41:16Anyway, I wanted to go somewhere where they are not proud,
0:41:16 > 0:41:19where they care about their cultural and gastronomic heritage.
0:41:19 > 0:41:22It's not France, it's Ireland we've come to.
0:41:22 > 0:41:27MUSIC: Theme from "Cal" by Mark Knopfler
0:41:59 > 0:42:01This is all very well, isn't it?
0:42:01 > 0:42:04A brilliant track from Dire Straits, lovely views,
0:42:04 > 0:42:08typical BBC fine camera work - well done, Richard - you'd hardly think
0:42:08 > 0:42:10this was a food programme.
0:42:10 > 0:42:14So, we'll knock the travelogue on the head and get down to business
0:42:14 > 0:42:17in the market. And the marketplace is where it's at.
0:42:23 > 0:42:26This spiced beef, a Cork speciality, looks as if it's been hewn
0:42:26 > 0:42:29from the ground and rolled in gunpowder, but believe me,
0:42:29 > 0:42:31after a few hours simmering,
0:42:31 > 0:42:33it makes the most superb beef sandwiches.
0:42:33 > 0:42:36And look at these inexpensive delicacies - pigs' trotters,
0:42:36 > 0:42:39or crubeens, as they are known here, and treat of treats,
0:42:39 > 0:42:41pigs' tails. Yummy, yummy, yummy.
0:42:41 > 0:42:44And here is one of me now, just coming up
0:42:44 > 0:42:46'in my green hat, posing as a leprechaun.
0:42:46 > 0:42:49'But that has nothing to do with the price of fish.'
0:42:49 > 0:42:52What I would like is some of these fantastic prawns.
0:42:52 > 0:42:56- Are the Dublin Bay prawns? - No, they are Castletown Bay prawns.
0:42:56 > 0:42:59- How far away is that? - 100 miles down and 100 miles back.
0:42:59 > 0:43:02- My God, did you go and get those? - We travel every...
0:43:02 > 0:43:06- Two or three nights a week.- Good God! What is the best...?- We arrived home
0:43:06 > 0:43:09- last night after buying at 12 o'clock in the night.- Goodness.
0:43:09 > 0:43:14- And they are alive, too. Ooh!- Yes! - That's a live one, isn't it?
0:43:14 > 0:43:17It's "Alive-alive-ooh!", as we say in Cork.
0:43:17 > 0:43:20- Can I have about five quid, five pounds' worth?- No problem.
0:43:20 > 0:43:24Lovely, thank you very much, indeed. What's the best way to cook them?
0:43:24 > 0:43:29What we do, we tail them, just like this, and you get this portion.
0:43:29 > 0:43:33You put them in to a little saucepan. lukewarm water,
0:43:33 > 0:43:37a little bit of salt and you bring them up to the boil
0:43:37 > 0:43:39and boil them for three minutes.
0:43:39 > 0:43:41- Shell them off.- What have we here? - Lovely herring.
0:43:41 > 0:43:44- Can I have a look at the herring? - Yes, you can, my love.
0:43:44 > 0:43:48- That's nice, isn't it?- Very nice. - One of those for breakfast
0:43:48 > 0:43:51and a pint of stout. Couldn't think of anything better.
0:43:51 > 0:43:55You could have it grilled, which is beautiful. We take the head off
0:43:55 > 0:43:59- and we gut it and we do three little cuts in the back on both sides.- Yes.
0:43:59 > 0:44:03Little bit of butter in and you grill them and it's an excellent dish for
0:44:03 > 0:44:07- 15 pence each.- Beautiful.- It's the most beautiful thing in the world -
0:44:07 > 0:44:11- our own Irish smoked salmon.- It is better than Scots' smoked salmon?
0:44:11 > 0:44:14I would think so. I wouldn't dream of running down the Irish!
0:44:17 > 0:44:20Dear me. I really must have a word with Declan
0:44:20 > 0:44:23about his choice of hats. He look more like a short-order cook
0:44:23 > 0:44:27than one of Ireland's leading restaurateurs and jolly gastronauts.
0:44:27 > 0:44:30Seen here, by the way, preparing crubeens, or pigs' trotters.
0:44:30 > 0:44:32You can do this simple dish at home.
0:44:32 > 0:44:36You simply poach the feet until they are tender, allow to cool,
0:44:36 > 0:44:39split in half and roll in melted butter and breadcrumbs
0:44:39 > 0:44:41and slip under the grill.
0:44:41 > 0:44:44This really is, isn't it, making a silk purse from a pig's foot.
0:44:44 > 0:44:48Declan, I've been charging around the West Country of Great Britain
0:44:48 > 0:44:51looking for simple foods. All I seem to find are pasties
0:44:51 > 0:44:54and beef stroganoff. If I ask for a regional speciality,
0:44:54 > 0:44:58it doesn't seem to exist. Against my will, I've been forced over
0:44:58 > 0:45:02to Ireland, where I find things like pigs' trotters and tripe
0:45:02 > 0:45:05easily available. But why do you, who fly the gastronomic flag
0:45:05 > 0:45:07virtually for the whole of Ireland,
0:45:07 > 0:45:10with your splendid establishment here, why do you put on
0:45:10 > 0:45:14- pigs' trotters and tripe and stuff? - Well, we are not just a restaurant.
0:45:14 > 0:45:18We're a hotel. So, a lot of our guests are from abroad.
0:45:18 > 0:45:21The last thing they want to see is international food.
0:45:21 > 0:45:27So, we give them traditional Irish dishes.
0:45:27 > 0:45:31On top of that, a lot of my local customers
0:45:31 > 0:45:33can now come back to the food of their childhood
0:45:33 > 0:45:38or of their student days,
0:45:38 > 0:45:42when they went out on the town, drinking large numbers of pints
0:45:42 > 0:45:46and using crubeens as a liner.
0:45:46 > 0:45:52To get back to the tripe and stuff, then, why... You know, I have to beg
0:45:52 > 0:45:54for tripe from my butcher in Bristol.
0:45:54 > 0:45:56He says, "No, can't get it any more."
0:45:56 > 0:45:59It's like asking for a veal knuckle to enrich a stew with
0:45:59 > 0:46:01- or a calf's foot or something.- Yes.
0:46:01 > 0:46:04Why is there so much tripe around?
0:46:04 > 0:46:06Everywhere you go, there's tripe.
0:46:06 > 0:46:12Well, that goes back to the economic history of the city of Cork.
0:46:12 > 0:46:15Cork was, first of all, the largest butter market in the world
0:46:15 > 0:46:19and, secondly, one of the major provision centres
0:46:19 > 0:46:22for Britain and Ireland. And in those days,
0:46:22 > 0:46:29a man's wages were a shilling and a penny a day,
0:46:29 > 0:46:34- as much bread and beer as he could eat...- That's not a bad life.
0:46:34 > 0:46:39..and seven pounds of offal for his family.
0:46:39 > 0:46:43- Gracious me.- So, there was a traditional of eating offal.
0:46:43 > 0:46:47Partly it's because the rest of the animals were packed in salt
0:46:47 > 0:46:49in barrels, for export.
0:46:49 > 0:46:53The offal they couldn't do anything with, so had to eat it themselves.
0:46:53 > 0:46:56I mean, where did you learn all of this, Declan?
0:46:56 > 0:46:59Where did you get your enthusiasm for food
0:46:59 > 0:47:02and hospitality and cooking from?
0:47:02 > 0:47:04Well, my mother was a marvellous cook,
0:47:04 > 0:47:06so I grew up with good food.
0:47:06 > 0:47:11After that, I trained, first of all, in London, under some of the old boys
0:47:11 > 0:47:14who were just... who had done their apprenticeships
0:47:14 > 0:47:15in Escoffier's kitchens.
0:47:15 > 0:47:19But that gave me hang-ups that took a long time
0:47:19 > 0:47:23- to break afterwards. - What kind of a hang-up, might I ask?
0:47:23 > 0:47:24I felt I was cheating people
0:47:24 > 0:47:27if I did not do things as Escoffier had done it.
0:47:28 > 0:47:32- I was shackled.- He was such a great man, you lived under the shadow?
0:47:32 > 0:47:34We were trained under the shadow, yes.
0:47:34 > 0:47:38What is really strange is that now we have gone so far away,
0:47:38 > 0:47:41the pendulum has swung right to the other direction
0:47:41 > 0:47:44and you don't get those rich, slowly-cooked stews and things.
0:47:44 > 0:47:48You get thin slices of duck breast, fanned on to a white plate
0:47:48 > 0:47:49or a black plate, even,
0:47:49 > 0:47:52which, to my mind, is the EXTREME opposite of Escoffier
0:47:52 > 0:47:55and not necessarily quite where it should be.
0:47:55 > 0:48:00Well, I had begun to evolve away from this, but I felt a little bit
0:48:00 > 0:48:03guilty about doing so. Then, I went to work for
0:48:03 > 0:48:08one of the best of the three-star Michelin restaurants in the centre
0:48:08 > 0:48:10of France, away from the big cities.
0:48:10 > 0:48:15And they were doing what I was almost afraid to do.
0:48:15 > 0:48:18They gave me the self-confidence to follow my own ideas after that.
0:48:18 > 0:48:20So, when I came back - wham!
0:48:20 > 0:48:22Everything I wanted to do, I just did it.
0:48:22 > 0:48:25- And to hell with everybody! - To hell with everyone!
0:48:25 > 0:48:28HE PLAYS MOUTH ORGAN AND SPOONS
0:48:32 > 0:48:35I'd rather have more of the street musician, frankly,
0:48:35 > 0:48:36but my director is never happy
0:48:36 > 0:48:39without some passing reference to architecture -
0:48:39 > 0:48:43the bridge, in this instance. OK, this is a really nice bridge.
0:48:43 > 0:48:46Will that do you? Lovely. I forgot to mention, it's full of
0:48:46 > 0:48:49great second-hand shops, as well. You realise that he does this
0:48:49 > 0:48:51to give you a sense of place,
0:48:51 > 0:48:53when, in fact, I'd much rather be in the pub.
0:48:53 > 0:48:56If he cues it right, we should find one any minute now.
0:48:56 > 0:49:00What a good director. Right on cue, into the pub we go.
0:49:00 > 0:49:04But you know, it's for your benefit, so that you can observe
0:49:04 > 0:49:06the dying art of preparing a pint of stout,
0:49:06 > 0:49:10which here is enacted as a divine ceremony, not a quick slap
0:49:10 > 0:49:13on the counter and saying, "All right, John?"
0:49:13 > 0:49:15Long live Mr Murphy, that's what I say.
0:49:15 > 0:49:19That's just what I needed. After all that information,
0:49:19 > 0:49:21interesting though it was, I'm absolutely exhausted.
0:49:21 > 0:49:23The trouble is, my old mate -
0:49:23 > 0:49:25I never met him, he came back to haunt us -
0:49:25 > 0:49:28he used to drink so much of this he got heaved out of the pub.
0:49:28 > 0:49:30But in the Irish way they do things,
0:49:30 > 0:49:32he's come back to haunt them for ever.
0:49:32 > 0:49:33There he is, grinning at us.
0:49:33 > 0:49:35Do you know, around the country I go,
0:49:35 > 0:49:37eating all these delicious things,
0:49:37 > 0:49:39and they always make me eat oysters.
0:49:39 > 0:49:43I used to love them. I've had so many, I'm quite bored with them.
0:49:43 > 0:49:46Yet, here I am, in Cork, and as Disraeli said,
0:49:46 > 0:49:48"What could be better than a BBC mini-break in Cork,
0:49:48 > 0:49:51"with a pint of stout, a load of oysters, to really cheer you up?"
0:49:51 > 0:49:55And the chef here has made me some brilliant red spicy sauce
0:49:55 > 0:49:56to go on them.
0:49:56 > 0:49:59And, you know, it is true - they do put lead in your pencil.
0:50:02 > 0:50:04My God, they do!
0:50:04 > 0:50:07# It's the finest of drinks, there can't be any doubt of it
0:50:07 > 0:50:09# Tickle your taste buds and knock 'em about a bit
0:50:09 > 0:50:11# Ladies will love it and sailors will shudder
0:50:11 > 0:50:14# Give 'em a treat with the oysters and stout! #
0:50:15 > 0:50:17Enjoying yourselves? Good.
0:50:17 > 0:50:19But I bet some of you are beginning to mutter,
0:50:19 > 0:50:22"When is he going to stop chattering and get on with some work?"
0:50:22 > 0:50:26Well, as I speak, I am on my way to Kinsale to do it right away.
0:50:26 > 0:50:29Now, my little gastronauts, if you spend a little more time with
0:50:29 > 0:50:30the simple things of life
0:50:30 > 0:50:34and less showing off with expensive fillet steak, not only would you
0:50:34 > 0:50:36be a healthier person, but you would be a better person.
0:50:36 > 0:50:39And that is why we are here. Because once again,
0:50:39 > 0:50:42the BBC mini break has conned its way into Kinsale and borrowed
0:50:42 > 0:50:44a restaurant from a friend of mine who, later on, you will meet.
0:50:44 > 0:50:46But in the meantime, back to business.
0:50:46 > 0:50:49Richard, show the customers the ingredients.
0:50:49 > 0:50:52The tripe you have seen. Very simple.
0:50:52 > 0:50:57Over to here, some sliced onions, some sliced leeks, some parsley,
0:50:57 > 0:51:01breadcrumbs, milk just to the side of it there. And salt and pepper.
0:51:01 > 0:51:03That is all we need, except for a mystery
0:51:03 > 0:51:06ingredient which is coming later on to make the superb tripe dish.
0:51:06 > 0:51:08Now, it is simplicity itself.
0:51:08 > 0:51:10Now, Richard, following me carefully as you always do,
0:51:10 > 0:51:14you put the pieces of chopped up tripe into there like that.
0:51:14 > 0:51:19Then you put in some leeks, very easily. This dish is not expensive.
0:51:19 > 0:51:23This is the very good thing about it. While that is just there,
0:51:23 > 0:51:26I will cut up these last little pieces of tripe.
0:51:26 > 0:51:27Pop those in like that.
0:51:27 > 0:51:31A little bit of pepper to go over it, to flavour it,
0:51:31 > 0:51:34a little bit of salt which you can see going in. Very boring, isn't it?
0:51:34 > 0:51:38Who needs to know about salt going in. You can add a bit more later.
0:51:38 > 0:51:40Handful of parsley.
0:51:40 > 0:51:44Then in with something which I never drink myself, but in fact, I might.
0:51:44 > 0:51:48I think I might. Director, pass me a glass. I want to lay a myth here.
0:51:48 > 0:51:51I want to lay a myth. Thank you. Quick! For God's sake!
0:51:51 > 0:51:53You cannot get the staff... Thank you very much.
0:51:53 > 0:51:55You ask for a glass and he gives you a jug.
0:51:55 > 0:51:59That is the assistant director, the EX-assistant director.
0:51:59 > 0:52:03Anyway, I want to welcome you all to Ireland in a major way.
0:52:03 > 0:52:06This is Floyd on milk. Get it? Right.
0:52:06 > 0:52:10And the rest of it, back here to the pot, goes in like that.
0:52:10 > 0:52:13And now, very simply, get a good look at that. Isn't that beautiful?
0:52:13 > 0:52:16Is going to be unctuous, delicious, good if you are feeling ill,
0:52:16 > 0:52:19if you have had too many stouts, like I might have done last night.
0:52:19 > 0:52:21Really a fine dish.
0:52:21 > 0:52:24In France, by the way, they make it with tomato sauces and garlic
0:52:24 > 0:52:26and stuff like that. I don't think it is a patch on this.
0:52:26 > 0:52:29Anyway, it goes in the oven. While it's cooking for about an hour,
0:52:29 > 0:52:32we shall entertain you in all sorts of magical ways.
0:52:32 > 0:52:34FIDDLE MUSIC
0:52:40 > 0:52:43The committee is a group who individually can do nothing
0:52:43 > 0:52:46and collectively decide that nothing can be done.
0:52:49 > 0:52:52This steam roller was unloaded by a committee.
0:52:59 > 0:53:02Michael, that looks fantastic. Thank you very much indeed.
0:53:02 > 0:53:04I am sorry we have interfered with your day.
0:53:04 > 0:53:06I know you are a busy chap.
0:53:06 > 0:53:09But we will do the washing up, I promise. Have a drink, anyway.
0:53:09 > 0:53:11- Thanks.- Because it is delicious wine. Cheers.
0:53:11 > 0:53:13Thanks for having me in the place.
0:53:14 > 0:53:17What is this superb dish you have cooked me?
0:53:17 > 0:53:21- That is Dublin coddle.- Dublin coddle? - Dublin coddle, yes.
0:53:21 > 0:53:22It's made from...
0:53:22 > 0:53:26boiled bacon, some home-made pork sausages, sliced potatoes
0:53:26 > 0:53:29and sliced onions and parsley.
0:53:29 > 0:53:30And cooked in the oven for...?
0:53:30 > 0:53:33Cooked in the oven for about one hour.
0:53:33 > 0:53:36It looks absolutely fantastic, doesn't it? Anyway.
0:53:36 > 0:53:40A very vexed problem in English restaurants is the price of wine.
0:53:40 > 0:53:42You can get one restaurant and it's X pounds per litre,
0:53:42 > 0:53:46another one, it is X-plus pounds per litre.
0:53:46 > 0:53:48Here in Kinsale, restaurateurs cooperate
0:53:48 > 0:53:51and they buy their own wine, they fix the price for it
0:53:51 > 0:53:54in the same ten restaurants throughout the whole place.
0:53:54 > 0:53:57Cooperation, happiness between the restaurateurs, delight
0:53:57 > 0:53:58and pleasure for the customers.
0:53:58 > 0:54:01It is a thing you restaurateurs could take a note of.
0:54:01 > 0:54:02And on the back of the bottle here,
0:54:02 > 0:54:05there are all the members of the circle, you see.
0:54:05 > 0:54:08There they all are. So, quite simply, I am going to pour myself
0:54:08 > 0:54:11a glass of this splendid wine, drink to the cooperation,
0:54:11 > 0:54:14the successful cooperation of the restaurateurs of Kinsale,
0:54:14 > 0:54:17drink to my friend Michael here, and drink to Ireland.
0:54:17 > 0:54:18And we're having a ball.
0:54:18 > 0:54:20This is the best place I have ever been in my life!
0:54:22 > 0:54:24I didn't involve you with this before cos
0:54:24 > 0:54:26you are such a lily livered bunch of people, you would say,
0:54:26 > 0:54:29"Yuck, he is going to put that nasty looking sausage in it."
0:54:29 > 0:54:31So, that one is drisheen.
0:54:31 > 0:54:33It is a beautiful, delicate sausage, made of sheep's blood.
0:54:33 > 0:54:35And for those who are a little squeamish,
0:54:35 > 0:54:36I didn't want to distress you.
0:54:36 > 0:54:38I popped it in when you weren't looking
0:54:38 > 0:54:41and I covered the dish with wonderful fresh breadcrumbs.
0:54:41 > 0:54:43And slipped it under the grill.
0:54:45 > 0:54:48And let it go golden brown, like that.
0:54:48 > 0:54:53Tripe, drisheen, breadcrumbs, leeks, onions, milk.
0:54:53 > 0:54:57The very goodness of everything there is about food.
0:54:57 > 0:54:58And look at that.
0:55:00 > 0:55:01That is a delight.
0:55:01 > 0:55:05A little gastronomic treat to warm the cockles of your hearts,
0:55:05 > 0:55:10me darlin'. And there is the gently poached drisheen in the middle.
0:55:10 > 0:55:12I'm rather proud of that dish.
0:55:17 > 0:55:19Fantastic to see that classic piece of Keith Floyd there.
0:55:19 > 0:55:22As ever on Best Bites, we are looking back at some of the great
0:55:22 > 0:55:24cooking from the Saturday Kitchen archives.
0:55:24 > 0:55:26Still to come on today's Best Bites.
0:55:26 > 0:55:29Matt Tebbutt judges the fiery pairing of Glynn Purnell
0:55:29 > 0:55:32and Richard Corrigan in the Saturday kitchen omelette challenge.
0:55:32 > 0:55:34Thank goodness I did not have to keep them in line.
0:55:34 > 0:55:36And who would get highest up the leaderboard?
0:55:36 > 0:55:37Find out a little later on.
0:55:37 > 0:55:39Tristan Welch brings trout to the table.
0:55:39 > 0:55:42He smokes it from scratch before our very eyes.
0:55:42 > 0:55:45And serves it with fresh peas and a mint and pea puree.
0:55:45 > 0:55:48And Robert Bathurst faces Food Heaven or Food Hell.
0:55:48 > 0:55:50Would he get his Food Heaven, pears,
0:55:50 > 0:55:52with my hot pear tart with Poire William cream?
0:55:52 > 0:55:55Or would he get his dreaded Food Hell, Mexican food,
0:55:55 > 0:55:57with a chicken and cheese quesadilla,
0:55:57 > 0:56:01refried bean chimichanga and a sweetcorn chilli salsa?
0:56:01 > 0:56:03Find out what he gets to eat at the end of the show.
0:56:03 > 0:56:06If you have ever been in two minds whether to serve steak for dinner,
0:56:06 > 0:56:09this recipe from Michael Caines will definitely make your mind up.
0:56:09 > 0:56:12Michael had just won the accolade of Chefs' Chef of the year.
0:56:12 > 0:56:16And I apologise in advance for the dreadful shirt I'm wearing.
0:56:16 > 0:56:17What was I thinking?
0:56:17 > 0:56:21- Good to have you on, mate. I can hear... Do you want me to stop the ticking?- Turn them off.
0:56:21 > 0:56:23- There you go.- Excellent. - So, what are we cooking, Michael?
0:56:23 > 0:56:26OK, here we have the pan-fried sirloin steak with roasted shallots.
0:56:26 > 0:56:28And we have got celeriac puree
0:56:28 > 0:56:30and this fricassee of mushrooms with Madeira sauce.
0:56:30 > 0:56:33- First of all, we have got... - Right!- We have got a lot to do.
0:56:33 > 0:56:35I know we have got a lot to do(!)
0:56:35 > 0:56:36So, we have got the celeriac
0:56:36 > 0:56:39and basically we have got some onion and some celery to sweat down.
0:56:39 > 0:56:41And then we are going to add the...
0:56:41 > 0:56:43the celery to it, the celeriac.
0:56:43 > 0:56:47And of course, we are going to use a little bit of water...
0:56:47 > 0:56:51- and a little bit of milk to cook it in.- This is for a puree, isn't it?
0:56:51 > 0:56:54Yes, it is going to be a lovely puree.
0:56:54 > 0:56:57Obviously, cooking it in a white stock. A little bit of...
0:56:57 > 0:57:00Because most people when they are doing this would put it in water
0:57:00 > 0:57:02and then pass it off, and then add the cream.
0:57:02 > 0:57:04- But this gives a lovely texture, doesn't it?- Absolutely. It does.
0:57:04 > 0:57:08So I'm just going to start that off sweating in here. We have got some already made.
0:57:08 > 0:57:12But it takes about 20 minutes, half an hour, to cook out the celeriac.
0:57:12 > 0:57:15And it is a great vegetable, celeriac.
0:57:15 > 0:57:18Commonly used for soups, perhaps within a mash.
0:57:18 > 0:57:21But it is also nice roasted, for Sunday roast.
0:57:21 > 0:57:23Just chopped up in big cubes.
0:57:23 > 0:57:25But people don't use it as much they should.
0:57:25 > 0:57:26The French love it.
0:57:26 > 0:57:28That celeriac remoulade, which is mustard and mayo,
0:57:28 > 0:57:33which is delicious. Great with ham. Raw. It is a wonderful dish.
0:57:33 > 0:57:34It is a beautiful dish. Absolutely.
0:57:34 > 0:57:38It has that sort of fennel-y sort of smell. Celery sort of smell.
0:57:38 > 0:57:40Now, we are going to roast of some shallots.
0:57:40 > 0:57:43What I've done, I have just blanched off the shallots in a little
0:57:43 > 0:57:45bit of water, bit of a soak.
0:57:45 > 0:57:48We are going to roast that slowly
0:57:48 > 0:57:52in some butter and deglaze that with Jerez vinegar.
0:57:52 > 0:57:55- Now, while that is sweating down... - Yeah.
0:57:55 > 0:57:58- You did say we have got a lot to do! - We have.
0:57:58 > 0:58:01We haven't got any pans left, actually, in the studio!
0:58:01 > 0:58:05- This must be a record, surely!- It is a record, trust me.- Fantastic.
0:58:05 > 0:58:10Just a little bit of milk and a little bit of water and we have
0:58:10 > 0:58:15just got a little bit of chicken bouillon as well to go in with this.
0:58:15 > 0:58:18And then we are going to cook that out, slowly. And that is done.
0:58:18 > 0:58:22- That takes what, 20, 25 minutes, something like that?- Absolutely.
0:58:22 > 0:58:25We just need some shallots and slices of mushrooms.
0:58:25 > 0:58:28- Shallots are there.- We are going to make our Madeira sauce.
0:58:28 > 0:58:31Just a little bit of butter in first. Um...
0:58:32 > 0:58:36No colour is really necessary here. Just sweat them down.
0:58:36 > 0:58:41Little pinch of salt in there as well. And we will add the mushrooms.
0:58:41 > 0:58:44- Thank you.- There you go.- Great.
0:58:44 > 0:58:50And in the steak itself, salt and pepper, both sides.
0:58:50 > 0:58:54- About 200g, 240.- Now, this is sirloin steak?- Yes, that's right.
0:58:54 > 0:58:58- You could use fillet, I suppose? - Yes, you can use fillet.
0:58:58 > 0:59:02And also, you can use rib-eye, some of the cheaper cuts,
0:59:02 > 0:59:04like the rump, or topside.
0:59:04 > 0:59:05With rump steak and stuff like that,
0:59:05 > 0:59:08you have got to make sure you get it from a reputable butcher,
0:59:08 > 0:59:11- because you want it to be nice and tender, don't you?- Yes, we do.
0:59:11 > 0:59:14I mean, this is a kind of quick cooking technique.
0:59:14 > 0:59:18So, you are always looking for your joints of meat which are going
0:59:18 > 0:59:19to be tender.
0:59:19 > 0:59:22So, foaming butter, in goes the steak.
0:59:22 > 0:59:25We are going to cook that about medium rare.
0:59:25 > 0:59:27Got a wooden spoon here.
0:59:27 > 0:59:30So, I mentioned at the top of that, September you were voted
0:59:30 > 0:59:34one of the ultimate accolades you can achieve, really, I suppose.
0:59:34 > 0:59:37- Chefs' Chef of the year. - I know, crikey! It was fantastic.
0:59:37 > 0:59:41I mean, that particular award, it's the AA and of course,
0:59:41 > 0:59:43it is voted by your peers, so it makes it extra special.
0:59:43 > 0:59:45You know what these chefs are like.
0:59:45 > 0:59:47Not very complimentary about each other.
0:59:47 > 0:59:49I didn't vote for you, but, you know...
0:59:49 > 0:59:51That's because I couldn't afford to pay you!
0:59:51 > 0:59:54Your rates these days, extortionate!
0:59:54 > 0:59:56Ran out of money towards the end.
0:59:56 > 0:59:57THEY LAUGH
0:59:57 > 1:00:02So, what we have got there is the...Madeira.
1:00:02 > 1:00:05So, we sweated off the mushrooms with the shallots
1:00:05 > 1:00:07until they are slippery. Add a little bit of thyme, Madeira.
1:00:07 > 1:00:10We are going to reduce that and the best thing to do
1:00:10 > 1:00:12is just wait until the alcohol goes.
1:00:12 > 1:00:14Don't worry, going to burn off that alcohol.
1:00:14 > 1:00:16You get the sweetness from the Madeira
1:00:16 > 1:00:19and when you pan-fry off the mushrooms in a minute,
1:00:19 > 1:00:22we use the same pan that we have cooked the steak.
1:00:22 > 1:00:26We are going to have the flavours from that pan going into the sauce
1:00:26 > 1:00:28a little bit later. We have got the mushrooms are there.
1:00:28 > 1:00:31Just a little bit of chicken stock now.
1:00:31 > 1:00:34- Now, Michael, you are still based down in Devon.- That's right.
1:00:34 > 1:00:36Your restaurants are all over the place at the moment,
1:00:36 > 1:00:38- and the hotel chain as well. - Absolutely.
1:00:38 > 1:00:41Do you still take your inspiration from local ingredients?
1:00:41 > 1:00:44- Big passion for British ingredients?- Yes.
1:00:44 > 1:00:47The Great British Menu series was fantastic.
1:00:47 > 1:00:50It really highlighted just what types of ingredients
1:00:50 > 1:00:52that we have got in the UK.
1:00:52 > 1:00:55We have a great larder, perhaps one of the best in Europe.
1:00:55 > 1:00:58And we have got to keep farmers in farming as well.
1:00:58 > 1:01:00That is very important.
1:01:00 > 1:01:02So, regional food is very important.
1:01:02 > 1:01:04Seasonal as well.
1:01:04 > 1:01:07And this time of year, we are making the most of game,
1:01:07 > 1:01:10making the most of the root vegetables.
1:01:10 > 1:01:14You shouldn't be seeing any red peppers or asparagus on the menu
1:01:14 > 1:01:17this time of the year, there is no need, really.
1:01:17 > 1:01:20There is just such a great array of produce to be had.
1:01:20 > 1:01:25So, we are just going to cook the steak medium rare. All looking good.
1:01:25 > 1:01:29- So, this puree, drain it?- Yes.- You don't want the cream and bit of...
1:01:29 > 1:01:31No. You can add a little bit of the cooking juices
1:01:31 > 1:01:33back in to get the right texture.
1:01:33 > 1:01:35- OK.- That is fine if you need to.
1:01:37 > 1:01:42So, looking good. Sauce is reducing here. Which is great.
1:01:44 > 1:01:48- Nice and fine. - It's fine, Michael, it is fine.
1:01:48 > 1:01:49Fantastic.
1:01:50 > 1:01:51It's getting there.
1:01:51 > 1:01:54We are going to rest the steak once we have cooked it.
1:01:54 > 1:01:57Now, we are going to add... Just turn this down a tad.
1:01:57 > 1:01:58A lot going on here.
1:02:00 > 1:02:02Who said men can't multitask, eh?
1:02:02 > 1:02:04Just put the mushrooms in.
1:02:04 > 1:02:06Now, it is important, you have taken that steak out.
1:02:06 > 1:02:09A lot of people make the mistake when cooking steak
1:02:09 > 1:02:11as soon as it's cooked, straight on the plate and eat it.
1:02:11 > 1:02:14Absolutely. You need to let it rest. Absolutely.
1:02:14 > 1:02:18Quite an important stage. I'm just going to saute down these mushrooms.
1:02:18 > 1:02:20A little bit of trompette in here, some enoki mushrooms
1:02:20 > 1:02:22but girolles are good this time of year,
1:02:22 > 1:02:24just coming to the end of the season.
1:02:24 > 1:02:27If you have got some ceps that would be delicious as well.
1:02:29 > 1:02:32Some nice colouring on the shallot this is great.
1:02:32 > 1:02:36Just going to add a little bit more of that liquid.
1:02:36 > 1:02:39- So, it goes to more of a puree. - That looks fantastic. There you go.
1:02:39 > 1:02:40A tad more cream in the sauce.
1:02:40 > 1:02:42Now, towards the end of the cooking of the shallots,
1:02:42 > 1:02:45- we're just going to...- He is off like the clappers! Look at this!
1:02:45 > 1:02:48Put in a little bit of Jerez vinegar, James. That is quite nice.
1:02:48 > 1:02:51- So, what is that going in there? - Jerez. Which is sherry vinegar.
1:02:51 > 1:02:56And that just... Right at the end, just let it rest. That is great.
1:02:56 > 1:02:59So, we have got the mushrooms have gone in there.
1:02:59 > 1:03:02- This is the juices from the pan for the beef.- Takes all that flavour.
1:03:02 > 1:03:04- Spinach has gone in there. Reducing that down.- Absolutely.
1:03:04 > 1:03:06And now, just wilt the spinach.
1:03:07 > 1:03:10And once this has cooked down, you can make the sauce before.
1:03:10 > 1:03:12We are just going to strain that off.
1:03:12 > 1:03:14So, it has got the flavour of the thyme.
1:03:14 > 1:03:16The mushrooms have cooked out completely.
1:03:18 > 1:03:21And now, we are just going to add the sauce back into the pan,
1:03:21 > 1:03:23just reduce it quite quickly here.
1:03:23 > 1:03:24And then we are ready to go.
1:03:24 > 1:03:27Now, those onions that you have put in there, they just blanched,
1:03:27 > 1:03:30or...? Are they boiled onions, or what?
1:03:30 > 1:03:33What I did, I took the shallots themselves first
1:03:33 > 1:03:34and I just brought them...
1:03:35 > 1:03:38..from cold water to the boil and cooked them out.
1:03:38 > 1:03:40They're half cooked before you put them in the pan.
1:03:40 > 1:03:43Then you are just caramelising and roasting the outside
1:03:43 > 1:03:45of the shallots for a little bit of flavour
1:03:45 > 1:03:47and also caramelisation.
1:03:47 > 1:03:49You can take it from raw to finish,
1:03:49 > 1:03:51but obviously, this is a little but quicker.
1:03:51 > 1:03:53Looking good, now.
1:03:53 > 1:03:56- Fantastic.- There you go. So, we just bring that down, reduce it down.
1:03:56 > 1:03:58Yes, absolutely. Bring it down.
1:03:58 > 1:03:59Now, we have got the steak here, medium rare,
1:03:59 > 1:04:01which I think is fantastic.
1:04:01 > 1:04:04- So, if you would like to slice that, I will do my...- Yes, Chef.
1:04:04 > 1:04:06I will just start thinking about dressing this.
1:04:06 > 1:04:09- I am going to do a nice little tear. - You are going to do this...
1:04:09 > 1:04:12I am not going to repeat what you call it!
1:04:12 > 1:04:15There we go. Quite artistic. I think it is quite nice.
1:04:15 > 1:04:17Just going to taste the sauce,
1:04:17 > 1:04:19cos it might need a little bit of seasoning.
1:04:19 > 1:04:22It's quite sweet because you have got the Madeira.
1:04:22 > 1:04:25That is nice, just a tad more, a tad more pepper.
1:04:25 > 1:04:29- In there. Which is good.- So, what is next for Michael Caines?
1:04:29 > 1:04:33What are you up to next? What is the next thing? What is next year?
1:04:33 > 1:04:36Well, we have got Manchester opening next year.
1:04:36 > 1:04:39Currently, at the moment, it's closed for refurbishment.
1:04:39 > 1:04:42- Which is fantastic. - Right.- And that will be...
1:04:42 > 1:04:45- This is the hotel and restaurant? - Absolutely. Abode Manchester.
1:04:45 > 1:04:47And we are going to have a fine-dining restaurant downstairs
1:04:47 > 1:04:50and we are going to do tapas-style food menu
1:04:50 > 1:04:54and then we have got Chester in 2009.
1:04:54 > 1:04:57So, there is lots going on. Which is great.
1:04:58 > 1:05:00A few shallots round the outside.
1:05:00 > 1:05:02And, of course, Gidleigh Park
1:05:02 > 1:05:04continues to develop at speed.
1:05:04 > 1:05:07- Which is your little baby. - Absolutely.
1:05:07 > 1:05:11There we go, just the sauce on at the end. Like so.
1:05:11 > 1:05:13Just a lovely flavour.
1:05:13 > 1:05:16And, of course, you could be using
1:05:16 > 1:05:19fillet steak, rib eye, rump.
1:05:19 > 1:05:22- A nice organic chicken breast. - Absolutely.
1:05:22 > 1:05:24Chicken would be fantastic, little bit of guinea fowl.
1:05:24 > 1:05:27What a treat to watch a two-star Michelin chef at work
1:05:27 > 1:05:30- cook that in real-time.- Thank you.
1:05:30 > 1:05:32- Michael, remind us what that dish is again.- So, here we are.
1:05:32 > 1:05:34Pan-fried sirloin steak,
1:05:34 > 1:05:37a little bit of celeriac puree roast shallots and a sort
1:05:37 > 1:05:40of ragout fricassee of wild mushrooms and spinach
1:05:40 > 1:05:41with a Madeira sauce.
1:05:41 > 1:05:44Chefs' Chef Of The Year.
1:05:49 > 1:05:50Also, you can tell he doesn't do
1:05:50 > 1:05:53the washing up in his kitchen, either. Look at the state...
1:05:53 > 1:05:56Come over here and have a seat!
1:05:56 > 1:05:58- Dive into this.- Yummy.
1:05:58 > 1:06:02I don't know how you feel about steak at 10.15.
1:06:02 > 1:06:04- It's great for me. - You like that? Dive in.
1:06:04 > 1:06:07- The smell is absolutely... - It's lovely.
1:06:07 > 1:06:10Like you say, you can mix and match the meats.
1:06:10 > 1:06:11Great with pork, I suppose.
1:06:11 > 1:06:13Yeah, pork could be really, really good.
1:06:13 > 1:06:15Chicken, as you said, it's obvious.
1:06:15 > 1:06:18That Madeira sauce could go with quite a number of things.
1:06:18 > 1:06:21But the wild mushrooms and Madeira, quite a tawny flavour.
1:06:21 > 1:06:24- Very seasonal at the moment, with wild mushrooms.- Absolutely.
1:06:24 > 1:06:28And celeriac, this time of year, is fantastic. Really good.
1:06:28 > 1:06:30- Celeriac's wonderful.- Great.
1:06:30 > 1:06:34- We don't use it enough, do we?- You don't.- I don't!
1:06:34 > 1:06:35Your husband might.
1:06:35 > 1:06:39- But it is fantastic to make that lovely puree.- Beautiful.
1:06:39 > 1:06:40- Happy with that?- Mmm.
1:06:40 > 1:06:43And the steak, it's really important to leave it to rest.
1:06:43 > 1:06:45Absolutely. Leave it to rest so that it retains its juice.
1:06:45 > 1:06:48A lot of people cut into it and you see the blood coming out.
1:06:48 > 1:06:50If you cook that medium rare, medium, well done,
1:06:50 > 1:06:53it's up to you, but just allow it to rest a little bit.
1:06:53 > 1:06:54- Sam?- Excellent.
1:06:54 > 1:06:57"Excellent". Just a one-word answer, that is all we need.
1:07:01 > 1:07:04Five pans for one plate of food!
1:07:04 > 1:07:06That's a chef in charge of a double Michelin-starred
1:07:06 > 1:07:09restaurant for you. Luckily, it was Matt Tebbutt
1:07:09 > 1:07:12who had the task of keeping Richard Corrigan and Glynn Purnell
1:07:12 > 1:07:14in check when they met at the Omelette Challenge hobs -
1:07:14 > 1:07:17rather him than me. So, let's see how he got on.
1:07:17 > 1:07:20Right, boys. Let's get down to business. Let's mess up some eggs.
1:07:20 > 1:07:22- It's omelette time. Are you ready?- Yes.
1:07:22 > 1:07:24You're very slow, you're quite fast.
1:07:24 > 1:07:26Clocks on the screens, so the people at home can see them.
1:07:26 > 1:07:29You can't see them. Three, two, one, go for it.
1:07:32 > 1:07:34- Have you been practising? - Oh, no.- I bet you have.
1:07:38 > 1:07:41What about you, Richard? You're languishing around 40 seconds?
1:07:41 > 1:07:44Yeah, I'm very slow. I'm very slow.
1:07:44 > 1:07:47You like to perfect the omelette?
1:07:47 > 1:07:48Yeah, yeah.
1:07:48 > 1:07:50You could say that.
1:07:50 > 1:07:52Yours is looking quicker than Glynn's at the moment.
1:07:52 > 1:07:54Glynn's... Oh...
1:07:54 > 1:07:56GONG CRASHES
1:07:56 > 1:07:59That was very close. Glynn, that looks shocking.
1:07:59 > 1:08:02Oh! That happened to me the last time, Glynn.
1:08:02 > 1:08:04- Stand aside.- Please.
1:08:04 > 1:08:06It looks a bit omelette-like, doesn't it?
1:08:06 > 1:08:08- I don't know about the middle. - Excuse me, Matt!
1:08:08 > 1:08:10- What's gone on in the centre? - It's delicious.
1:08:10 > 1:08:14- It should look like an omelette. - It's a bit salty.- Is it?
1:08:14 > 1:08:15A bit salty.
1:08:17 > 1:08:18Eeurgh!
1:08:18 > 1:08:20That's cooked, Chef.
1:08:20 > 1:08:22- Can we have that recipe? - That's delicious.
1:08:22 > 1:08:25- It's not delicious. - You are off your head!
1:08:25 > 1:08:26Right.
1:08:26 > 1:08:29- That's more scrambled eggs. - That's an omelette, that is!
1:08:29 > 1:08:31Look, it moves as one, Chef.
1:08:31 > 1:08:33It was quite quick, I'll give you that.
1:08:33 > 1:08:35Right, so, Glynn, what do you reckon you got?
1:08:35 > 1:08:37Look at that picture of Glynn.
1:08:37 > 1:08:40- You look really young.- That happens when you've got three kids, Chef.
1:08:40 > 1:08:42What do you reckon you got?
1:08:42 > 1:08:44- I reckon...- Are you quicker?
1:08:44 > 1:08:46Slightly, I think.
1:08:46 > 1:08:5124.08. Where are you?
1:08:51 > 1:08:53There you go. You can take that home.
1:08:53 > 1:08:55What about you, Mr Corrigan?
1:08:55 > 1:08:59- Oh, that's delicious. - Let me try some, Richard.
1:08:59 > 1:09:02- Can I try some of that? - We'll try some of yours.
1:09:02 > 1:09:05Richard Corrigan, can I have your attention?
1:09:05 > 1:09:07What do you think you got?
1:09:07 > 1:09:09- 40... No, 38.- You're 24.
1:09:09 > 1:09:11Very good!
1:09:11 > 1:09:15- I said to Richard... - Let's put it there.
1:09:15 > 1:09:17We'll worry about that later.
1:09:17 > 1:09:19In fairness, he gave me all of the advice. Thank you.
1:09:19 > 1:09:20Really? No, yes.
1:09:25 > 1:09:26Not bad times, boys.
1:09:26 > 1:09:30Now, when Tristan Welch was in charge of Launceston Place,
1:09:30 > 1:09:31he was known for his creative cooking,
1:09:31 > 1:09:33so when he told us he was going to smoke trout
1:09:33 > 1:09:36live in the studio, we knew we were in for a treat.
1:09:36 > 1:09:40So get ready for a little bit of springtime on a plate.
1:09:40 > 1:09:42- Welcome to the show, Tristan. - Thank you very much.
1:09:42 > 1:09:44I see you wearing the tie. I love it. Look at that.
1:09:44 > 1:09:47Nice and smart. Better make an effort.
1:09:47 > 1:09:49That will all disappear by your fourth time here.
1:09:49 > 1:09:51It'll be jeans and a T-shirt. Anyway, what are we cooking?
1:09:51 > 1:09:54Right, so we're going to cook a hot smoked trout with these
1:09:54 > 1:09:56beautiful trout fillets with a little pea and mint salad, really.
1:09:56 > 1:09:59Pea and mint salad. You've got a puree, as well.
1:09:59 > 1:10:01So, we'll use some of the peas for a nice salad,
1:10:01 > 1:10:04- some for a puree, which you want me to do.- Yes, definitely.
1:10:04 > 1:10:06But the trout, tell us a little bit about this fish.
1:10:06 > 1:10:09People don't really use trout so much as what they should do.
1:10:09 > 1:10:12Not as much as they should, and it's readily available.
1:10:12 > 1:10:13- Cos it's farmed now.- It is farmed.
1:10:13 > 1:10:16Yes, and there is nothing wrong with that.
1:10:16 > 1:10:20It's still got a great flavour to it and it is quite accessible.
1:10:20 > 1:10:23It is a great... A great quality to it, as well.
1:10:23 > 1:10:26It's got that great earthiness about it, like a salmon.
1:10:26 > 1:10:27So, you know, it's got...
1:10:27 > 1:10:30You're doing a thing that I think puts a lot of people off,
1:10:30 > 1:10:32the bones in there. So, you're pin-boning these. Very simple to do.
1:10:32 > 1:10:35- You've got to... - Fish tweezers, something like that?
1:10:35 > 1:10:38Yes, fish tweezers, or your girlfriend's tweezers.
1:10:38 > 1:10:39Whatever is easy to hand.
1:10:39 > 1:10:42That's really quite handy, Tristan.
1:10:43 > 1:10:46Yes. I think it ruins the fish.
1:10:46 > 1:10:48If you have a bone in it, it can really put people off.
1:10:48 > 1:10:50So, it comes out quite easily.
1:10:50 > 1:10:53Brush your finger along the top of the meat,
1:10:53 > 1:10:56and the bone kind of presents itself. You pull it out quite easily.
1:10:56 > 1:10:58I'm just going to trim them up now.
1:10:58 > 1:10:59I've got my cream,
1:10:59 > 1:11:01which I'm just reducing.
1:11:01 > 1:11:04These little petits pois.
1:11:04 > 1:11:06These don't take very long at all to cook.
1:11:06 > 1:11:08These are going in.
1:11:08 > 1:11:11Looking at your CV, unbelievable kitchens where you worked in.
1:11:11 > 1:11:12Box Tree, Le Gavroche,
1:11:12 > 1:11:14I mean, all over the place.
1:11:14 > 1:11:15You don't have to be mad,
1:11:15 > 1:11:18but it might help a little bit, you know?
1:11:18 > 1:11:20Now, you've got your own place.
1:11:20 > 1:11:22For anyone that hasn't been there. centre of London.
1:11:22 > 1:11:25- Or Central London.- Kensington.
1:11:25 > 1:11:27What's the type of food that you serve in there?
1:11:27 > 1:11:29- It's quite British.- Modern British.
1:11:29 > 1:11:31We use like 95% British produce
1:11:31 > 1:11:33and we follow the seasons really strictly.
1:11:33 > 1:11:35It is so important.
1:11:35 > 1:11:37- Cos the seasons change so much, don't they, really?- Yes, yes.
1:11:37 > 1:11:41We're doing peas, they're not quite in season yet, but that kind of...
1:11:41 > 1:11:43We've got things like Jersey Royals and asparagus.
1:11:43 > 1:11:45Now, tell us about this. This is a hot smoking...
1:11:45 > 1:11:47This is our hot smoked trout.
1:11:47 > 1:11:50What we'll do is put our little woodchips down there.
1:11:50 > 1:11:53We're using alder wood, cos oak chips are far too strong.
1:11:53 > 1:11:55And, basically, you've got a tray,
1:11:55 > 1:11:57an old tray, or someone else's tray,
1:11:57 > 1:11:59with your woodchippings on there.
1:11:59 > 1:12:01You place your trout over the top
1:12:01 > 1:12:03with a piece of tinfoil.
1:12:03 > 1:12:05You put seasoning on there?
1:12:05 > 1:12:06There's no oil, nothing?
1:12:06 > 1:12:08A little bit of oil on the skin.
1:12:08 > 1:12:10Although, actually, I forgot to put
1:12:10 > 1:12:11the oil on the bottom of the skin.
1:12:11 > 1:12:13- Let me do that now.- Nobody noticed.
1:12:13 > 1:12:16- I'm reminding you. - That would be disastrous.
1:12:16 > 1:12:17- A bit of rapeseed oil. - Thank you very much.
1:12:17 > 1:12:20The reason you're putting it on skin side is...
1:12:20 > 1:12:22- So it doesn't stick. - Stop it from sticking.
1:12:22 > 1:12:24I'm just going to put a little
1:12:24 > 1:12:25but on the tinfoil, as well.
1:12:25 > 1:12:26So, if the tinfoil actually
1:12:26 > 1:12:28comes in contact with
1:12:28 > 1:12:30the meat of the trout, it won't stick to that either.
1:12:30 > 1:12:33But you've got to be so sparing with it.
1:12:33 > 1:12:34If you put too much in there,
1:12:34 > 1:12:36it'll drip onto the woodchips
1:12:36 > 1:12:39and you might have a bit of a bonfire in your kitchen.
1:12:39 > 1:12:43Another important thing about this is sealing the tinfoil really
1:12:43 > 1:12:46- tightly around it.- Where can people buy this stuff from?
1:12:46 > 1:12:47Is it online nowadays?
1:12:47 > 1:12:50Nowadays, online. And it's amazing.
1:12:50 > 1:12:52You can actually select what wood you want
1:12:52 > 1:12:54and the desired effect it has on the trout.
1:12:54 > 1:12:57Or, you can dry your own herbs.
1:12:57 > 1:12:59Get a bunch of herbs, tie it upside down and let them dry
1:12:59 > 1:13:03and then just crush them up in the bottom of the pan and it's done.
1:13:03 > 1:13:07- Right, I put it on a high heat for two minutes.- Two minutes?
1:13:07 > 1:13:09- Then forget about it. - Sink in the back there.
1:13:09 > 1:13:11I'm basically going to blitz the peas.
1:13:11 > 1:13:13Do you want this as a puree or do you want this...
1:13:13 > 1:13:16Yeah, a nice, smooth puree would be wonderful.
1:13:16 > 1:13:20Just add a little bit of the cream.
1:13:20 > 1:13:22As we go.
1:13:22 > 1:13:24Blitz these, first of all.
1:13:24 > 1:13:25MACHINE WHIRS
1:13:25 > 1:13:27There we go.
1:13:29 > 1:13:31So, what's next, then?
1:13:31 > 1:13:33It's all right, I'm listening!
1:13:33 > 1:13:35- I'm making a pea salad! - That's the one.
1:13:35 > 1:13:38And I'm just cooking the fresh peas here
1:13:38 > 1:13:40and a tiny bit of shallot,
1:13:40 > 1:13:42which I'll be cooking in with the rapeseed oil
1:13:42 > 1:13:45and a touch of white wine vinegar. And the idea is...
1:13:45 > 1:13:47MACHINE WHIRS
1:13:47 > 1:13:51I've got to do it. You chose the recipe! It's not my fault.
1:13:52 > 1:13:55So, we can put the rapeseed oil in the pan.
1:13:55 > 1:13:57Now, rapeseed oil's become quite trendy, hasn't it, recently?
1:13:57 > 1:13:59Yes, again, it's a British product.
1:13:59 > 1:14:01And it is good to champion
1:14:01 > 1:14:03these British products.
1:14:03 > 1:14:06So, you put the shallots in the rapeseed oil like that,
1:14:06 > 1:14:09and now we'll just take a dash of white wine vinegar.
1:14:09 > 1:14:13Not too much. And that will go straight into the shallots.
1:14:13 > 1:14:15If I can open the bottle...
1:14:15 > 1:14:18Right, OK. Going to go straight in.
1:14:18 > 1:14:20And just a dash like that is all you need.
1:14:20 > 1:14:22And this gives it a little acidity to it,
1:14:22 > 1:14:24which will really finish it off.
1:14:24 > 1:14:26Thank you very much.
1:14:26 > 1:14:29So, this puree, you just pass it through a sieve?
1:14:29 > 1:14:31Yes, please. That would be perfect.
1:14:31 > 1:14:34And you can see how little smoke actually comes
1:14:34 > 1:14:35out of the smoker here.
1:14:35 > 1:14:38Got about another 30 seconds, would you say?
1:14:38 > 1:14:40About that, something like that.
1:14:40 > 1:14:41There you go.
1:14:41 > 1:14:44Right, we've got a puree here which is the same
1:14:44 > 1:14:45colour as your shirt, Antonio.
1:14:45 > 1:14:47Look at that. Perfect colour.
1:14:47 > 1:14:49- Beautiful green.- Nice and green.
1:14:49 > 1:14:51Season it afterwards.
1:14:51 > 1:14:54So, anyway, you've got the peas in there.
1:14:54 > 1:14:56Trout has had two minutes.
1:14:56 > 1:14:58Maybe a little bit longer. A little hole in the top.
1:14:58 > 1:15:00Yes, so, as soon as it has had its two minutes,
1:15:00 > 1:15:03we cut a little hole in the top, just form a little chimney,
1:15:03 > 1:15:05and that takes out some of the excess smoke.
1:15:05 > 1:15:07I have done this in a different smoker,
1:15:07 > 1:15:10the same way as what you built when you were a kid.
1:15:10 > 1:15:14You can actually get away with it, using an old fridge.
1:15:14 > 1:15:16An old fridge, definitely.
1:15:16 > 1:15:18Mum and Dad were throwing out their fridge at the time and,
1:15:18 > 1:15:20so, turn it upside down,
1:15:20 > 1:15:22knock a hole through it
1:15:22 > 1:15:25and then we hung salmon like that and smoked it.
1:15:25 > 1:15:27My parents thought I was absolutely mad.
1:15:27 > 1:15:30I reckon that's the easier way, if people want to do it at home.
1:15:30 > 1:15:32Do this way. And this is a hot smoker, as well.
1:15:32 > 1:15:33That was for a cold smoker.
1:15:33 > 1:15:36So, we've got salt and pepper in here.
1:15:36 > 1:15:38Just a little bit of seasoning in that puree.
1:15:38 > 1:15:40A quick mix.
1:15:40 > 1:15:43And the salad again? We've got rapeseed oil.
1:15:43 > 1:15:44You put some vinegar in there?
1:15:44 > 1:15:46Yes, a touch of white wine vinegar.
1:15:46 > 1:15:48We put our shallots and rapeseed oil first.
1:15:48 > 1:15:50A touch of white wine vinegar
1:15:50 > 1:15:52and that's going to go straight into the shallots.
1:15:52 > 1:15:54So, you've got not necessarily a sweet shallot flavour,
1:15:54 > 1:15:56but acidity from the white wine vinegar, too.
1:15:56 > 1:15:58Pop in our peas, a touch of salt
1:15:58 > 1:16:01and we finish it off with some freshly chopped mint.
1:16:01 > 1:16:04That's a nice fresh salad just to go round the outside of the trout.
1:16:04 > 1:16:06OK, we've got that. You've got your puree.
1:16:06 > 1:16:08Then you'll use these pea shoots.
1:16:08 > 1:16:10It's kind of like a pea overload, really?
1:16:10 > 1:16:11These are becoming trendy, I think.
1:16:11 > 1:16:14They're selling them in supermarkets now, pea shoots.
1:16:14 > 1:16:17But catering packs, you buy them in little tissue paper.
1:16:17 > 1:16:19Beautiful. You can just water them and they live for ever.
1:16:19 > 1:16:21They grow into a beautiful pea tree.
1:16:21 > 1:16:24OK. What's next? You can serve it up?
1:16:24 > 1:16:25Yes. So, we take our pea puree.
1:16:25 > 1:16:27And the idea is,
1:16:27 > 1:16:29we just put a bit of the pea puree on the base of the plate.
1:16:29 > 1:16:32That is going to be eaten with the fish.
1:16:32 > 1:16:35- So, every time you cut into the fish, we get a little burst of...- Right.
1:16:35 > 1:16:39- So, that's kind of like pea sauce, as well?- Yeah.
1:16:39 > 1:16:42And then we reveal our trout.
1:16:42 > 1:16:45- Like that. It is now beautifully smoked.- Perfectly cooked.
1:16:45 > 1:16:49Most people think that is how it should be done. Just cooked.
1:16:49 > 1:16:51- So the residual heat continues to cook the way through.- Exactly.
1:16:51 > 1:16:55You've got to remember that it is cooked on the bottom all the way through.
1:16:55 > 1:16:57It's like a millimetre on the surface, which is
1:16:57 > 1:16:58just slightly under. But the
1:16:58 > 1:16:59residual heat will take that through.
1:16:59 > 1:17:01So, the time it comes to your table,
1:17:01 > 1:17:04it will be absolutely perfectly cooked.
1:17:04 > 1:17:06We're just going to flip that over. Both pieces.
1:17:06 > 1:17:08This is the best bit, where you take the skin off.
1:17:08 > 1:17:11So, we put the skin off like so.
1:17:11 > 1:17:14And it reveals the beautiful flesh.
1:17:14 > 1:17:17- There you go.- And you can take that skin and crisp it up.
1:17:17 > 1:17:19Pretty good! First time on the show.
1:17:19 > 1:17:21There you go.
1:17:21 > 1:17:22Little bit of seasoning.
1:17:22 > 1:17:24Maldon sea salt for texture.
1:17:24 > 1:17:27And then, we'll just place this over the puree.
1:17:27 > 1:17:29It's so simple. There you go.
1:17:29 > 1:17:31The old peas around the edge.
1:17:31 > 1:17:32Pea salad.
1:17:34 > 1:17:37And then we just finish it off round the edge like so,
1:17:37 > 1:17:38just a few peas.
1:17:38 > 1:17:41This is a beautiful lunchtime fresh dish.
1:17:42 > 1:17:44And I'll put a few of those on while you remind us
1:17:44 > 1:17:46what this dish is again.
1:17:46 > 1:17:47Beautiful.
1:17:47 > 1:17:50So, hot smoked trout with a pea and mint salad.
1:17:50 > 1:17:52It's as simple and as easy as that.
1:17:52 > 1:17:53Perfect.
1:17:57 > 1:18:01I have to say, Tristan, it smells delicious. Over here, have a seat.
1:18:01 > 1:18:04There you go. Have you ever tried home-smoked trout?
1:18:04 > 1:18:07I don't think I have. Not home-smoked, no. Excellent.
1:18:07 > 1:18:08That looks gorgeous.
1:18:08 > 1:18:12Just see how quickly it took, really.
1:18:12 > 1:18:14I know you're from Yorkshire,
1:18:14 > 1:18:16so it's kind of like a posh mushy peas and fish, really?
1:18:16 > 1:18:18That is gorgeous, though.
1:18:18 > 1:18:20- You like that?- Absolutely beautiful.
1:18:20 > 1:18:22So simple. Dive in, see what you think.
1:18:22 > 1:18:25Take more, cos you never get it back again. That's the secret.
1:18:25 > 1:18:27Other types of fish that you could use with that?
1:18:27 > 1:18:28You could use sea bass, sea bream,
1:18:28 > 1:18:31any fish that sort of size will only take about four minutes to cook.
1:18:31 > 1:18:34- Salmon, maybe.- Salmon, perfect, lovely. Salmon tails, in fact.
1:18:34 > 1:18:36Just have to thinly slice them.
1:18:36 > 1:18:38Would you do that kind of thing at home,
1:18:38 > 1:18:40- if you could use the woodchips? - I would, actually. Yeah.
1:18:40 > 1:18:43I've never tried doing that, but, yeah. I love fish.
1:18:43 > 1:18:46- I love cooking fish.- Use your neighbour's oven tray.- Yeah.
1:18:46 > 1:18:48LAUGHTER
1:18:48 > 1:18:50Excellent. You've got a nod from the master himself.
1:18:50 > 1:18:52Brilliant, first time on the show.
1:18:55 > 1:18:57Sorry for the noisy equipment.
1:18:57 > 1:19:00But, for a recipe like that, it was definitely worth it.
1:19:00 > 1:19:03When Robert Bathurst faced his Food Heaven or Food Hell, he wasn't
1:19:03 > 1:19:08keen to be reminded of an illness he got on his honeymoon to Mexico.
1:19:08 > 1:19:09He'd rather have pears instead.
1:19:09 > 1:19:11As much as I wanted to make him a pear tart,
1:19:11 > 1:19:14the decision, of course, was not mine to make.
1:19:14 > 1:19:15So, let's see what he got.
1:19:15 > 1:19:17Robert, just to remind you,
1:19:17 > 1:19:18your idea of Food Heaven would be
1:19:18 > 1:19:19these beautiful pears.
1:19:19 > 1:19:22Which could be transformed into a classic French style tart,
1:19:22 > 1:19:24with creme legere, creme patissiere,
1:19:24 > 1:19:25nice puff pastry base. Yes.
1:19:25 > 1:19:28- Apricot jam glaze over the top. - Please, please.
1:19:28 > 1:19:31Lovely. With the Poire William, which is here.
1:19:31 > 1:19:33- Oh, right. - Yeah. They actually produce this
1:19:33 > 1:19:35stuff by putting the blossom inside the bottle,
1:19:35 > 1:19:38attach the bottle to the tree, and the pear grows inside.
1:19:38 > 1:19:41- That is slow food. - That is certainly slow food.
1:19:41 > 1:19:42Definitely slow food.
1:19:42 > 1:19:44Alternatively, it could be your idea of Food Hell.
1:19:44 > 1:19:46This dreaded Mexican stuff here.
1:19:46 > 1:19:49We're going to do quesadillas, chimichanga.
1:19:49 > 1:19:51All these sort of things. With a nice little salsa.
1:19:51 > 1:19:53- What's chimichanga again? - This, with the beans.
1:19:53 > 1:19:57- Oh, right. Refried beans? - Refried beans inside of a parcel.
1:19:57 > 1:19:59How do you think the viewers have done?
1:19:59 > 1:20:01I suspect that I'll get the thumbs down, I think.
1:20:01 > 1:20:02Much as I'd love the pears.
1:20:02 > 1:20:04Much as I would have loved the pears,
1:20:04 > 1:20:08they've chosen for this dreaded Mexican stuff.
1:20:08 > 1:20:11What are you doing to me? Bye, pears.
1:20:11 > 1:20:14With 56% of the votes. We'll lose that out of the way.
1:20:14 > 1:20:16It would have been lovely to know you.
1:20:16 > 1:20:19What I'm going to do, first of all. I'll explain the chimichanga.
1:20:19 > 1:20:21This dish is done in two separate bits. Chimichanga is this.
1:20:21 > 1:20:24Refried beans, black eyed beans, which are there.
1:20:24 > 1:20:26Got some chilli, some more chilli in there.
1:20:26 > 1:20:28Spring onions, limes, coriander,
1:20:28 > 1:20:31a touch of mint you can put in there. A tiny bit.
1:20:31 > 1:20:34That's all mixed together and filled inside a tortilla,
1:20:34 > 1:20:36which you're going to do. You can do that.
1:20:36 > 1:20:38Fold it up, a little bit of egg wash.
1:20:38 > 1:20:39That's deep-fried and then sliced.
1:20:39 > 1:20:42This was actually invented by mistake.
1:20:42 > 1:20:44They got a filled tortilla and accidentally a waitress dropped
1:20:44 > 1:20:47it into the fryer, swore in Mexican, which resembled
1:20:47 > 1:20:49sort of "chimichanga"-ish thing.
1:20:49 > 1:20:52And this is how this dish was invented.
1:20:52 > 1:20:54If you can do is salsa, please, Michael.
1:20:54 > 1:20:58We've got some mint, some coriander, sweetcorn, chilli and lime.
1:20:58 > 1:21:00That will be a nice little salsa.
1:21:00 > 1:21:02- Tequila.- Tequila, there you go.
1:21:02 > 1:21:05I am going to do the quesadilla, which,
1:21:05 > 1:21:06of course, is the tortilla here.
1:21:06 > 1:21:10I'm going to fill this with chicken, we've got cheese,
1:21:10 > 1:21:15red onion, chilli, a little bit of coriander and then sour cream.
1:21:15 > 1:21:17So, first of all, if you can put me that pan on.
1:21:17 > 1:21:20A bit of oil in that, because you have to work for this lunch.
1:21:20 > 1:21:22A little bit of olive oil.
1:21:22 > 1:21:26I'm going to slice up my chicken there.
1:21:26 > 1:21:30- Do you do much Mexican food, boys? - Yeah. Well...
1:21:30 > 1:21:33All the time in our two-Michelin-star restaurant(!)
1:21:33 > 1:21:34Exactly.
1:21:34 > 1:21:36I was thinking that, as well!
1:21:36 > 1:21:38Goes down a treat!
1:21:38 > 1:21:40There we go. Pop in the chicken.
1:21:40 > 1:21:42Am I using this one?
1:21:42 > 1:21:43Yeah, you can use that one.
1:21:43 > 1:21:47We can season that, as well. We're just going to fry that.
1:21:47 > 1:21:48I'll just quickly wash my hands.
1:21:48 > 1:21:51- New director would love that, wouldn't he?- He would.
1:21:51 > 1:21:53"You'll love this one, there's no meat."
1:21:53 > 1:21:55There we go. Next.
1:21:55 > 1:21:57Just grab a different knife.
1:22:00 > 1:22:01So, we've got our onion.
1:22:01 > 1:22:04Just going to fry these off first, make sure it's
1:22:04 > 1:22:07thoroughly cooked, the chicken, before we assemble it all up.
1:22:07 > 1:22:10Now, the thing about the quesadillas
1:22:10 > 1:22:12is they're actually almost like a little parcel,
1:22:12 > 1:22:14so we take the tortilla as a base.
1:22:14 > 1:22:16We are going to put cheese on there, the sour cream,
1:22:16 > 1:22:18the chicken and our onion.
1:22:20 > 1:22:21And then flip it over.
1:22:21 > 1:22:24And we've got our Cheddar cheese here. How are we doing, boys?
1:22:24 > 1:22:29- Yeah, good. - This is a great thing for kids.
1:22:29 > 1:22:32Joking apart, this is a great dish for kids,
1:22:32 > 1:22:34because you can have it all prepared in your kitchen.
1:22:34 > 1:22:36The kids can come and make their own.
1:22:36 > 1:22:39So, you could have fish, chicken, all different kinds of flavours.
1:22:39 > 1:22:42- And you can mix and match. - Kids love that interaction.
1:22:42 > 1:22:45- They do.- A bit like making omelettes, isn't it?
1:22:45 > 1:22:47Child's play, yes.
1:22:48 > 1:22:52Fry that off nicely, and over here, I'm going to start this one off.
1:22:52 > 1:22:54The chicken's cooking away nicely.
1:22:56 > 1:22:58This one, I will get a little bit of olive oil.
1:23:00 > 1:23:03When it gets to the wrapping stage, give us a shout, boys.
1:23:03 > 1:23:07So, we've got the tortilla there. A little bit of filling in the middle.
1:23:07 > 1:23:09And just literally fold it all up, a bit like the old spring rolls.
1:23:09 > 1:23:13A bit of egg wash on the top, deep-fat fry nicely.
1:23:13 > 1:23:15And we will cut that on the slab.
1:23:15 > 1:23:20This one here, this chicken's not far off. That's it. There we go.
1:23:20 > 1:23:23This should fill you up, anyway, because you've got two shows today.
1:23:23 > 1:23:25I've got two shows, yes. I haven't eaten yet today.
1:23:25 > 1:23:27So, remind us what the play is again.
1:23:27 > 1:23:30It's a political comedy called Whipping It Up.
1:23:30 > 1:23:32It's set in the House of Commons in the Whips' office
1:23:32 > 1:23:35of a Tory government under Cameron.
1:23:35 > 1:23:37And they got a majority of three.
1:23:37 > 1:23:39And it's about all the blackmail
1:23:39 > 1:23:42and shenanigans that goes on in order to get the vote in.
1:23:42 > 1:23:44- And where is it on? - The New Ambassadors,
1:23:44 > 1:23:46just opposite the Ivy, for any foodie listening.
1:23:46 > 1:23:49And it was on at the Bush Theatre,
1:23:49 > 1:23:52so it's transferring to the West End this week.
1:23:53 > 1:23:56With Richard Wilson, amongst many others, in it.
1:23:56 > 1:23:59And it's written by Steve Thompson. It's a new political comedy.
1:23:59 > 1:24:00And you've got two shows today,
1:24:00 > 1:24:03and that is where you're going straight after the show.
1:24:03 > 1:24:05Right, so, we've got the onions in there.
1:24:05 > 1:24:09It might be a rather slow matinee with this tortilla inside me.
1:24:09 > 1:24:10A bit of chilli.
1:24:11 > 1:24:13Can probably put a couple in there.
1:24:13 > 1:24:16A bit of coriander. How are we doing, boys?
1:24:16 > 1:24:18- Are you doing it properly, Stuart?- I hope so.
1:24:18 > 1:24:20Because if you haven't,
1:24:20 > 1:24:24the beans are going to be all in the bottom of my fryer.
1:24:24 > 1:24:25- Tequila?- Yeah.
1:24:27 > 1:24:29And then I'm just going to take the chicken now.
1:24:29 > 1:24:32- Shall I just keep pouring? - This is where we have the other...
1:24:32 > 1:24:37- What is he making?- Is that enough? - A bit more?- No, no, no!
1:24:37 > 1:24:39No more tequila.
1:24:40 > 1:24:43So, he's just frying that off.
1:24:43 > 1:24:47You can naturally do these in advance, these little chimichangas.
1:24:47 > 1:24:53- So we've got our touch of salsa.- And yoghurt on it?- A bit of sour cream.
1:24:53 > 1:24:57- A bit of salt. A bit of pepper.- Perfect.
1:25:00 > 1:25:03Try not to heat it up too much.
1:25:03 > 1:25:06And the sour cream will actually hold it all together.
1:25:06 > 1:25:09And then if we take this over.
1:25:10 > 1:25:12You're going to love this, James.
1:25:12 > 1:25:18Flip it over. And fry that on that side. How you doing, boys?
1:25:18 > 1:25:20Good, yeah.
1:25:20 > 1:25:23So, do you think this will catch on in your restaurants?
1:25:23 > 1:25:28That depends how good it turns out, really, doesn't it?
1:25:30 > 1:25:35- You made it. Just pat this dry. - It's lucky we've got a plan B.
1:25:35 > 1:25:37It's called a menu.
1:25:39 > 1:25:41So, what you want to do is just pan-fry this.
1:25:41 > 1:25:44Now, you want to make sure all your filling is cooked.
1:25:44 > 1:25:46Cook the chicken, the fish.
1:25:46 > 1:25:48If you want to use salmon, which is really nice.
1:25:48 > 1:25:51And get them to assemble it all up, and you can pan-fry this.
1:25:51 > 1:25:53Just carefully pan-fry it, not too much.
1:25:55 > 1:25:58- Can you make sure that's seasoned, boys?- I've got a new spoon there.
1:25:58 > 1:26:03- Here we are.- Are you big fans of Mexican food?
1:26:05 > 1:26:06Yes...
1:26:10 > 1:26:13Not a big fan of the tequila.
1:26:13 > 1:26:16A few too many bad memories.
1:26:16 > 1:26:19Everyone says that, but at 2am, it's always a good idea.
1:26:19 > 1:26:23You see those, once you've sliced them all up, they look quite nice.
1:26:23 > 1:26:28- Nice, that one.- They look good. Looks like we've never done it before.
1:26:28 > 1:26:32And then we can take our salsa there.
1:26:36 > 1:26:38And then we lift that over.
1:26:39 > 1:26:42We've got another bit of chicken there.
1:26:42 > 1:26:48See, the cameramen are begging to have this.
1:26:48 > 1:26:51Camera three there, he's desperate for it.
1:26:53 > 1:26:57- I thought he was looking a little thin.- Look at that.
1:26:59 > 1:27:02- We need a shot of the cameraman, I think.- Look at this.
1:27:03 > 1:27:05Oh, that's lovely.
1:27:07 > 1:27:10Now, boys, I don't think the Michelin inspector will approve,
1:27:10 > 1:27:15but I think for people at home, family food, this is just...
1:27:15 > 1:27:18- You mean real food. - Comfort food.- Dive into that.
1:27:18 > 1:27:20Tell me what you think.
1:27:20 > 1:27:24Well, the reason I nominated this is my Food Hell was that I was
1:27:24 > 1:27:26so ill in Mexico on honeymoon.
1:27:26 > 1:27:30So, I'm wondering if this will remind me of languishing...
1:27:30 > 1:27:32This is your idea of Food Hell?
1:27:33 > 1:27:37Maybe, James, I should have brought you with me on honeymoon.
1:27:37 > 1:27:40Well, your wife might not have approved,
1:27:40 > 1:27:43and I probably wouldn't have gone.
1:27:43 > 1:27:47So, will this conjure me back to that time?
1:27:47 > 1:27:50It's probably not as spicy. The bean might be.
1:27:50 > 1:27:52What about the salsa?
1:27:54 > 1:27:58I have to say, you've completely failed. This is not hell at all.
1:27:58 > 1:28:02- Isn't it?- No. It does bring me back to Mexico. I adored Mexico, but...
1:28:02 > 1:28:05- Yes, I'm there. I'm there. - Taste the salsa.
1:28:05 > 1:28:08See what you think about the tequila in the salsa.
1:28:08 > 1:28:10Actually, no, this is...!
1:28:12 > 1:28:15I'll leave you to enjoy that. We'll get some wine over.
1:28:19 > 1:28:22And putting a little tequila in a salsa is a great idea
1:28:22 > 1:28:24when making Mexican food.
1:28:24 > 1:28:27Well, that's all we've got time for on today's Best Bites.
1:28:27 > 1:28:30If you would like to try cooking any of the dishes you've seen on
1:28:30 > 1:28:33the programme, you can find all the studio recipes on our website.
1:28:33 > 1:28:35Just go to bbc.co.uk/recipes.
1:28:35 > 1:28:38There are plenty of fabulous ideas on there for you to choose from.
1:28:38 > 1:28:42So, have a great week, and I'll see you again next time. Bye for now.