Episode 127

0:00:02 > 0:00:05Good morning. Loads of great food for everybody here on Saturday Kitchen Best Bites.

0:00:26 > 0:00:27Welcome to the show.

0:00:27 > 0:00:30What better way to spend the next 90 minutes than enjoying

0:00:30 > 0:00:32some of the best chefs on the planet cooking for you,

0:00:32 > 0:00:35and celebrities, including comedians Jenny Eclair

0:00:35 > 0:00:38and Lenny Henry, who are on hand to give their opinions?

0:00:38 > 0:00:42The talented John Campbell serves up a seafood treat - he roasts scallops

0:00:42 > 0:00:46and crayfish and serves them with smoked beetroot and asparagus salad.

0:00:46 > 0:00:50The pride of Wales, Bryn Williams, cooks us lunch in a paper bag.

0:00:50 > 0:00:53He steams a delicious piece of lemon sole with courgette,

0:00:53 > 0:00:56black olives, spring onions, basil and white wine,

0:00:56 > 0:00:59and serves it with a cheesy wet polenta.

0:00:59 > 0:01:02Hairy biker Si King gets creative with guinea fowl.

0:01:02 > 0:01:05He spices the breast with coriander, fennel and cardamom

0:01:05 > 0:01:08and roasts it and serves it with coconut, cucumber, and carrot salad.

0:01:08 > 0:01:12And former EastEnder Kacey Ainsworth faced her Food Heaven or Food Hell.

0:01:12 > 0:01:16Would she get her Food Heaven - oranges with my orange cream-filled

0:01:16 > 0:01:19choux buns with chocolate sauce and caramelised oranges, or would she

0:01:19 > 0:01:24get her Food Hell - my goat's cheese and shallot tarte tatin with salad?

0:01:24 > 0:01:27Find out what she gets to eat at the end of the show.

0:01:27 > 0:01:29But first up is one of the most talented chefs

0:01:29 > 0:01:33the world has ever seen. The great Michel Roux senior.

0:01:33 > 0:01:36He's cooking sea bass in spinach, but, Michel, you don't even need to

0:01:36 > 0:01:41do any cooking to impress the ladies in this clip - just keep talking.

0:01:41 > 0:01:44- Welcome to the show, Michel.- Thank you.- What are we cooking, Chef?

0:01:44 > 0:01:50- Steamed fillet of sea bass.- My boys are going to be texting me now.

0:01:50 > 0:01:54That's how the fish looks like before we fillet it. But you know that.

0:01:54 > 0:01:58This is a line-caught bass. Slightly bigger than the farmed ones.

0:01:58 > 0:02:02The idea is 1kg, 1.4kg, then you have a nice fish to cook.

0:02:02 > 0:02:04Or 2kg, but then it's for six or eight people.

0:02:04 > 0:02:09- That's going with me on my way back home.- I've got a nice fillet.

0:02:09 > 0:02:10But let's go through the ingredients

0:02:10 > 0:02:13because we know what we're using for the recipe.

0:02:13 > 0:02:15So we've got leeks, obviously.

0:02:15 > 0:02:19That's magical because it's for the sauce, the coulis.

0:02:19 > 0:02:24I'm doing a leek coulis with a nice little saffron thread

0:02:24 > 0:02:27because it's more tasty, and then the dill.

0:02:27 > 0:02:31And then I need cream, and then I've got chicken stock.

0:02:31 > 0:02:35- But it could be vegetable stock if we wanted.- But not fish stock?- No.

0:02:35 > 0:02:38Because it's dull, it's boring.

0:02:38 > 0:02:43And then I've got spinach leaves to put in the jacket for the sea bass.

0:02:43 > 0:02:47- A little beurre.- And this is the julienne.- Can you do the julienne?

0:02:47 > 0:02:50- I can.- So now I'm going to obviously take the skin...

0:02:50 > 0:02:56You've got to fillet the bass and basically de-skin it as well.

0:02:56 > 0:02:59Absolutely. And I've been checking if there is any bones

0:02:59 > 0:03:03because what you do normally, you've got to be careful not to have

0:03:03 > 0:03:07any bones in the middle, so you borrow the tweezer

0:03:07 > 0:03:09- from your young lady. - Is there any bones in there?

0:03:09 > 0:03:13- No, there is none, because you've done it before.- Did it this morning.

0:03:13 > 0:03:17Lovely. So here we are, there's the sea bass.

0:03:17 > 0:03:21It takes a bit of time. A small fillet will take about six minutes,

0:03:21 > 0:03:25seven minutes, so we have enough for two portions there. That's done.

0:03:25 > 0:03:29There is the spinach, that should be blanched.

0:03:29 > 0:03:34- Make sure you buy the big spinach leaves.- It could be lettuce as well.

0:03:34 > 0:03:39Because lettuce is very delicate and it's not a bad idea to use lettuce.

0:03:39 > 0:03:40But spinach is perfect.

0:03:40 > 0:03:44- Often the French wrap lamb and stuff...- Sometimes you don't find

0:03:44 > 0:03:46those big large spinach leaves now,

0:03:46 > 0:03:50you find the tiny ones, which are perfect for salads but not so good

0:03:50 > 0:03:54for cooking or for vegetables, really. So here we are.

0:03:54 > 0:03:57When you were last on, the restaurant, the Waterside,

0:03:57 > 0:04:00had just closed because of a kitchen refit.

0:04:00 > 0:04:04Yes, we closed for three-and-a-half months.

0:04:04 > 0:04:0650 people on holiday for three-and-a-half months!

0:04:06 > 0:04:08No, no, they were not on holiday.

0:04:08 > 0:04:12We were all doing some work. You know me!

0:04:12 > 0:04:16- Yeah, I know you! - Nobody goes on holiday!

0:04:16 > 0:04:19Put the oil... Thank you.

0:04:19 > 0:04:23So there's a space for me in your new kitchen, then?

0:04:23 > 0:04:25Oh, good Lord, yes, we have 22 chefs.

0:04:25 > 0:04:29- But I tell you, the kitchen is absolutely superb.- Is it?

0:04:29 > 0:04:33They built... Everyone, the kitchen designer, my son, the chefs,

0:04:33 > 0:04:35everyone has done a fantastic job.

0:04:35 > 0:04:39I think they've done a better kitchen than I had, I'm very jealous!

0:04:39 > 0:04:42I want to go back in the kitchen! Takes me back!

0:04:42 > 0:04:44I'm coming for a night to work, definitely.

0:04:44 > 0:04:47- Are you?- Yes.- I want to be off on that evening!

0:04:47 > 0:04:49LAUGHTER

0:04:49 > 0:04:52This is brilliant. There you go.

0:04:52 > 0:04:54- What am I doing with the leeks? - The leeks?

0:04:54 > 0:04:57LAUGHTER

0:04:57 > 0:05:00It should be a young leek, not a big one like that.

0:05:00 > 0:05:05- And you want these blanching? - Yes, please. Thank you. Snip it.

0:05:05 > 0:05:10So the spinach leaf, by the way, must be dry, so I pat it dry.

0:05:10 > 0:05:13But what was unique, just to go back about the kitchen,

0:05:13 > 0:05:17they have done a fantastic job in three-and-a-half months.

0:05:17 > 0:05:21And they were ready on the day we wanted them to be ready, no delay,

0:05:21 > 0:05:23- that's fantastic.- None.- Not at all.

0:05:23 > 0:05:26Did you use French builders, or what?

0:05:26 > 0:05:30No, British builders! But still, you can still find some people

0:05:30 > 0:05:34who are really doing a fantastic job. So here we are. Pat it dry.

0:05:34 > 0:05:40A little salt and pepper, very quickly, on there. There we are.

0:05:40 > 0:05:45Thank you very much. And then you roll it.

0:05:45 > 0:05:51You've got to put them into the little spinach leaf.

0:05:51 > 0:05:54Into the jacket. And then you want some Clingfilm for this?

0:05:54 > 0:05:57I'll just put the leeks in the pan.

0:05:57 > 0:06:01If the stalks are a bit too hard and big, you cut a bit of the stalk.

0:06:01 > 0:06:04That's not the case.

0:06:04 > 0:06:09We've got the leeks blanching, the other leeks are frying away.

0:06:09 > 0:06:13And then we now are cooking and sweating the other leek.

0:06:13 > 0:06:16We've got the butter there. There's the butter.

0:06:16 > 0:06:20Blanching it, and as soon as it's blanched,

0:06:20 > 0:06:24and it is blanched now - whoa, we don't want a beurre noisette!

0:06:24 > 0:06:26Just on time, huh?

0:06:30 > 0:06:36So you've got to sweat now the leek. Here we are.

0:06:36 > 0:06:40- Thank you.- I'll do the other one, Chef.- Thank you.

0:06:43 > 0:06:47Wrap it in the Clingfilm, we've put the salt, the pepper, in the steamer.

0:06:47 > 0:06:51- Michel, you can put the Clingfilm in the steamer?- Yes, you can.

0:06:51 > 0:06:53No, no, it doesn't melt.

0:06:53 > 0:06:56What you must always remember is taking it out

0:06:56 > 0:06:59when you put it on the plate.

0:06:59 > 0:07:00"What's that strange texture?"

0:07:00 > 0:07:03Especially when you are on the television!

0:07:03 > 0:07:05Because people think you're getting a bit oldie.

0:07:05 > 0:07:07LAUGHTER

0:07:07 > 0:07:09They give you your P45!

0:07:09 > 0:07:11LAUGHTER

0:07:11 > 0:07:14- Saffron, Chef?- Yes, please.

0:07:14 > 0:07:19Saffron, saffron. Look at those lovely threads of saffron.

0:07:19 > 0:07:23Worth a fortune, you know that. Chicken stock, thank you.

0:07:23 > 0:07:25The cream.

0:07:25 > 0:07:29There's a sink in the back, if you want to wash your hands.

0:07:29 > 0:07:30Now, in fact, the cream should go,

0:07:30 > 0:07:34it's going in that one, which we just started cooking a few minutes before.

0:07:34 > 0:07:39- We had to!- Yeah!- Because I'm a bit slow!- I didn't say anything, Chef.

0:07:39 > 0:07:42Would you switch that on for me? Thank you very much.

0:07:42 > 0:07:47Now we've finished, we can put it back in there.

0:07:47 > 0:07:51So, now it's cooking. Now we need that little board.

0:07:54 > 0:07:57So this is basically just deep-fried so they're nice and crispy.

0:07:57 > 0:07:58Absolutely.

0:07:58 > 0:08:03- I'll sort out the...- You talk so quickly that if I was listening,

0:08:03 > 0:08:06I would have no time to write down all those things!

0:08:06 > 0:08:09You've got to buy the book, I suppose.

0:08:09 > 0:08:13- That's what you're doing, though - a new book?- Well, talking about books,

0:08:13 > 0:08:17my pastry book, Sweet & Savoury, is doing extremely well in the UK.

0:08:17 > 0:08:20It has been in fact translated over the last six months

0:08:20 > 0:08:24in seven languages. And I'm going to New York and Canada

0:08:24 > 0:08:26to promote it in the next month.

0:08:26 > 0:08:29- So... You want to come on the trip with me?- I'm there!

0:08:29 > 0:08:33- Then we can sell the book! And your book!- My book's not out in America,

0:08:33 > 0:08:36so we'd have a job! But I'll sign yours!

0:08:36 > 0:08:42- This doesn't take very long.- No, no. Five minutes, it'll be ready.

0:08:42 > 0:08:45It's been there a couple of minutes, it'll be fine.

0:08:45 > 0:08:47I think we'd like an audio book.

0:08:47 > 0:08:48Someone is asking something.

0:08:48 > 0:08:51Could you do an audio book so we could hear your accent,

0:08:51 > 0:08:53because that would be very nice, wouldn't it?

0:08:53 > 0:08:57- Me and Liz are like that, "Please speak!"- Was that me or Michel?

0:08:57 > 0:08:59Yeah, no, that's Michel.

0:08:59 > 0:09:01LAUGHTER

0:09:01 > 0:09:05It's by popular demand! Popular demand.

0:09:05 > 0:09:08Camera 2, it's all yours.

0:09:08 > 0:09:10Come, come back, come back.

0:09:10 > 0:09:13LAUGHTER

0:09:13 > 0:09:17- Right, we're frying that... - I'm used to 22 chefs, not one.

0:09:17 > 0:09:23- Right. You wanted me to blend this? - Can you do that? I'm sure you can.

0:09:23 > 0:09:27Just to recap what's in here, we've got the stock...

0:09:27 > 0:09:29The leek.

0:09:29 > 0:09:33A little butter to sweat the leek and then the saffron threads,

0:09:33 > 0:09:37- and that's it, cream to finish. - I'm just going to blend this.

0:09:37 > 0:09:41James, would you ever use a bought chicken stock?

0:09:41 > 0:09:44You can even use water, if you want to,

0:09:44 > 0:09:47but vegetable stock is perfectly all right.

0:09:47 > 0:09:49But chicken stock is a nice flavour.

0:09:49 > 0:09:52I'm just going to add this slowly to this mixture.

0:09:55 > 0:10:00There you go, a minute to go. The leeks are nicely cooked.

0:10:01 > 0:10:05- Voila!- And this, you're creating a nice sauce with this.

0:10:07 > 0:10:11- There you go.- That's it.

0:10:11 > 0:10:14- You've got the ladle? - I've got the ladle.

0:10:15 > 0:10:18OK, give that a quick blitz.

0:10:20 > 0:10:24There you go. Make a wonderful soup, this. Nice and simple.

0:10:24 > 0:10:28And then we're going to pass this through a sieve.

0:10:28 > 0:10:30Take the little Clingfilm off.

0:10:32 > 0:10:34There you go.

0:10:34 > 0:10:38Could you wrap the fish directly in Clingfilm with no spinach?

0:10:38 > 0:10:41- I'm sorry?- Can you wrap the fish in Clingfilm with no spinach?

0:10:41 > 0:10:44- Would it melt?- Yes, you can. Yes.

0:10:44 > 0:10:49But the way... Look, that gives a little shine.

0:10:49 > 0:10:54A little pile of little leek...

0:10:54 > 0:10:57angel hair, I call them.

0:10:57 > 0:11:00- Bit of salt and pepper, Chef? - Thank you.

0:11:00 > 0:11:05- I shouldn't do that, but I've done it.- This is white pepper.

0:11:05 > 0:11:08Good, perfect. The dill...

0:11:08 > 0:11:12And then we put the sauce. Thank you, Chef. Here we are.

0:11:12 > 0:11:15The coulis around...

0:11:21 > 0:11:23And all you've done is brush those parcels with a touch

0:11:23 > 0:11:27- of clarified butter.- Then... I had something there, but I've lost it.

0:11:27 > 0:11:31Doesn't matter. A little fern, you took it, I'm sure.

0:11:31 > 0:11:36- You know when I've got something missing.- I'll find it, Chef!

0:11:36 > 0:11:41I always say my assistant's got it. Ah, yes. Put that there.

0:11:41 > 0:11:44- Steamed fillet of sea bass in green jacket.- Simple as that.

0:11:50 > 0:11:53The man definitely is a legend. Definitely a legend.

0:11:53 > 0:11:55Come on over here. Have a seat, Michel.

0:11:55 > 0:11:57Thank you.

0:11:57 > 0:11:59- Thank you.- Dive into that. Tell us what you think.

0:12:01 > 0:12:04- Oh, my goodness. - Tell us what you think.

0:12:05 > 0:12:08You're over here, Michel. I don't know where you're going.

0:12:08 > 0:12:11I was worried you didn't want me to sit next to you any longer.

0:12:12 > 0:12:15- Absolutely stunning. Stunning. - Sauce is delicious.- Stunning.

0:12:15 > 0:12:17Guys, dive in.

0:12:17 > 0:12:20Other types of fish that you could use instead of using sea bass?

0:12:20 > 0:12:23Yes, sea bream is perfect. Even a small piece of haddock.

0:12:23 > 0:12:25If you take haddock, small pieces.

0:12:25 > 0:12:27- It's hard to cook it.- There you go.

0:12:32 > 0:12:35If you haven't tried that recipe before, you really should.

0:12:35 > 0:12:36It was delicious.

0:12:36 > 0:12:40Coming up, I'll be making something for John Barrowman that's perfect

0:12:40 > 0:12:44for a spring barbecue - fruity pork with cashew nut couscous -

0:12:44 > 0:12:47after Rick Stein takes us to the North Cornish coast.

0:12:47 > 0:12:49Today he's on the hut for black bream.

0:12:50 > 0:12:54This is my friend Henry Gilbey. Henry lives for fishing.

0:12:54 > 0:12:57In fact, he's completely mad about it.

0:12:57 > 0:12:59Last night, he persuaded me

0:12:59 > 0:13:02to go out fishing for black bream off the North Cornish coast.

0:13:03 > 0:13:07Well, I thought, "We certainly ain't going to catch anything." Fishing,

0:13:07 > 0:13:12for me, out from Padstow, it's mackerel, pollack, mackerel, pollack.

0:13:12 > 0:13:15Just like that. We never seem to catch anything else.

0:13:15 > 0:13:18But you go out with Henry, and everything's different.

0:13:18 > 0:13:21We caught these fantastic black bream.

0:13:21 > 0:13:24I mean, I'd never seen so many.

0:13:24 > 0:13:27You look at the black bream and you think Mediterranean.

0:13:27 > 0:13:30That's what's so good about fishing off the southwest -

0:13:30 > 0:13:34that you do get these species that come from the Mediterranean

0:13:34 > 0:13:37like red mullet, gurnard, black bream, John Dory,

0:13:37 > 0:13:41all those sort of fish that you associate with fish soup.

0:13:42 > 0:13:47It's of such great quality. It's a great eating fish, and rare.

0:13:47 > 0:13:51I just feel so lucky. We've caught so many today.

0:13:51 > 0:13:52I'm going to take this up.

0:13:52 > 0:13:55I'm going to take a few lessons from Henry and keep at it.

0:13:56 > 0:13:59Now, to cook them, first of all, a big pan on the stove

0:13:59 > 0:14:02and in goes loads of seaweed.

0:14:02 > 0:14:03A bit of water in there.

0:14:03 > 0:14:05SIZZLING There we go.

0:14:05 > 0:14:08First, one of these bream, then another.

0:14:08 > 0:14:11They're about a pound-and-a-half fish, pound-and-a-quarter.

0:14:11 > 0:14:12Great for one portion.

0:14:12 > 0:14:14Lid on the top. There we go.

0:14:14 > 0:14:17Just leave those to cook for about six minutes. Now to make the sauce.

0:14:17 > 0:14:21It's a fennel sauce. Fennel and hot butter sauce.

0:14:21 > 0:14:24I'm just going to slice up one bulb of fennel.

0:14:24 > 0:14:27There we go. Now the other side.

0:14:27 > 0:14:30Put a pan on the stove and a knob of butter in there.

0:14:30 > 0:14:33Just let it melt down a bit and then add the fennel.

0:14:35 > 0:14:38I think fennel has a particular aptitude for fish,

0:14:39 > 0:14:43particularly the Mediterranean type of fish like bass,

0:14:43 > 0:14:45mullet or bream.

0:14:45 > 0:14:48I've added some wine just to sharpen it up a little bit,

0:14:48 > 0:14:52and a dash of Pernod to reinforce that fennel flavour.

0:14:52 > 0:14:53Just let that soften,

0:14:53 > 0:14:58add some salt and a little bit of black pepper, reduce it down till

0:14:58 > 0:15:04the fennel's really, really soft, and then pour that into a liquidiser.

0:15:04 > 0:15:06Now I'm just going to add one egg yolk

0:15:06 > 0:15:09and make a hollandaise-type sauce.

0:15:09 > 0:15:12But I'm also going to puree the fennel to give it lots of body,

0:15:12 > 0:15:15and finally add the melted butter.

0:15:16 > 0:15:19I first had this sauce in Versailles with some grilled sea bass,

0:15:19 > 0:15:21miles from the sea.

0:15:21 > 0:15:23I forgot to mention, when you're steaming the fish,

0:15:23 > 0:15:27you must take the scales off the fish and the fins, otherwise, disaster.

0:15:27 > 0:15:32Anyway, to finish the sauce, you need some finely chopped fennel herb.

0:15:32 > 0:15:35I don't think the tops of the bulb fennel work,

0:15:35 > 0:15:36they're not fennel-y enough.

0:15:36 > 0:15:40Just chop the fennel very finely and fold it into that lovely,

0:15:40 > 0:15:41fluffy sauce.

0:15:44 > 0:15:48Now, let's have a look at these fish, they should be cooked by now.

0:15:48 > 0:15:53Oh, gosh, that's... Oh! I love that smell. It's just so exciting.

0:15:53 > 0:15:57It's such a simple idea and it's so effective. They're cooked.

0:15:57 > 0:16:01So let's just get those onto a serving plate, like that.

0:16:01 > 0:16:02Look at them.

0:16:03 > 0:16:10Put a nice dollop of sauce on there, that will set it off very nicely.

0:16:10 > 0:16:13I would like to taste some of that now, a bit of the sauce.

0:16:15 > 0:16:18It works very well together.

0:16:18 > 0:16:22A really good flavour, somewhere between an oily fish like a mackerel

0:16:22 > 0:16:26and a completely non-oily fish like cod.

0:16:26 > 0:16:28It combines the best of both, I think.

0:16:37 > 0:16:41As this is a seafood lovers' guide, you have to make room for rarities.

0:16:41 > 0:16:43Delicious rarities.

0:16:43 > 0:16:44In this case, the ormer,

0:16:44 > 0:16:48a gastropod that is cherished in the Channel Islands.

0:16:48 > 0:16:52Bip and Billy from Guernsey live for the ormer season.

0:16:52 > 0:16:54Up to their necks in freezing water,

0:16:54 > 0:16:57they can only stay in the water a short time

0:16:57 > 0:16:59because they are not allowed to wear wetsuits.

0:16:59 > 0:17:01That's a conservation measure.

0:17:02 > 0:17:06You get this sensation when there's about a month to go before the tide,

0:17:06 > 0:17:09you start getting that feeling in your stomach.

0:17:09 > 0:17:12You start preparing all your gear and everything,

0:17:12 > 0:17:14making sure you've got everything.

0:17:15 > 0:17:18You find you will start talking about it to all your friends.

0:17:18 > 0:17:20I wouldn't give it up for anything.

0:17:20 > 0:17:22I've never missed a tide and hopefully I never will.

0:17:22 > 0:17:27I would have to be very ill to miss a tide, I can assure you.

0:17:27 > 0:17:31- Here we go.- Nice one, Billy. That's not a bad size.

0:17:33 > 0:17:37Everybody in Guernsey loves the taste of ormers,

0:17:37 > 0:17:40but more important to me is what it means to them.

0:17:40 > 0:17:41It's a sort of emblem to them,

0:17:41 > 0:17:44a link with their past and that, I think,

0:17:44 > 0:17:49is one of the main reasons they are so passionate about fishing for them.

0:17:49 > 0:17:52The state parliament here, it's called the States,

0:17:52 > 0:17:58they spend more time debating ormers in parliament than anything else.

0:18:01 > 0:18:03Anyway, I had to try them,

0:18:03 > 0:18:06so I went to a pub filled with ormer fishermen.

0:18:06 > 0:18:09Basically, they casserole them in beef stock with carrots,

0:18:09 > 0:18:12onions and bacon, very slowly.

0:18:12 > 0:18:16'Do you ever have that feeling that all eyes are on you?'

0:18:16 > 0:18:20- This tastes like nothing you've ever tasted.- Fair enough.

0:18:20 > 0:18:22Well, here goes.

0:18:22 > 0:18:25They cook it overnight for about 12 hours in a very low oven,

0:18:25 > 0:18:28so it is incredibly tender.

0:18:28 > 0:18:31It is more like meat really, I suppose, like kidney.

0:18:31 > 0:18:35You really have to have more than one mouthful to form an opinion.

0:18:35 > 0:18:37They've lost that sort of seafood flavour,

0:18:37 > 0:18:39so they are quite steaky and meaty

0:18:39 > 0:18:45but they do have this flavour which is unique.

0:18:45 > 0:18:48It's a bit like truffles.

0:18:48 > 0:18:50It doesn't taste like truffles

0:18:50 > 0:18:52but it's that sort of sought-after flavour

0:18:52 > 0:18:55that truffles have, and so do ormers.

0:18:58 > 0:19:02Those ormers were tasty but I just felt that it could have been

0:19:02 > 0:19:04a piece of meat, a piece of kidney.

0:19:04 > 0:19:06It just didn't taste of seafood.

0:19:06 > 0:19:08I was thinking, when I was over in Guernsey,

0:19:08 > 0:19:11I have this friend in Sydney who has this really great restaurant

0:19:11 > 0:19:13called The Rock Pool, called Neil Perry.

0:19:13 > 0:19:18He does this dish with abalone, and ormers are actually abalones.

0:19:18 > 0:19:21What he does is, first of all,

0:19:21 > 0:19:24he cooks them for a long time, just like they do in Guernsey.

0:19:24 > 0:19:26They do have to be cooked like that.

0:19:26 > 0:19:31He takes a small casserole dish and adds the ormers to the casserole dish

0:19:31 > 0:19:33and some olive oil.

0:19:33 > 0:19:37About that long a piece of cinnamon bark

0:19:37 > 0:19:40and a couple of whole star anise.

0:19:40 > 0:19:45He puts that into a low, low oven for about three to six hours,

0:19:45 > 0:19:48depending on the size of the abalone.

0:19:48 > 0:19:52Then he takes them out and they look great. They smell wonderful.

0:19:52 > 0:19:55The smells of the cinnamon and the star anise,

0:19:55 > 0:19:57it's already beginning to smell

0:19:57 > 0:20:00quite oriental, and of course, that is the other thing,

0:20:00 > 0:20:04the abalones are revered by the Chinese and Japanese,

0:20:04 > 0:20:08and casseroling them doesn't quite seem to do them justice.

0:20:08 > 0:20:11So, he takes them out and lets them cool.

0:20:11 > 0:20:14Then he very, very thinly slices them.

0:20:14 > 0:20:16I am getting a bit excited now

0:20:16 > 0:20:19because he just makes this sensational salad.

0:20:19 > 0:20:22Firstly he takes some rice noodles, the fine ones,

0:20:22 > 0:20:24and he lets them go cold.

0:20:24 > 0:20:28Then some shiitake mushrooms, raw but thinly sliced.

0:20:28 > 0:20:34He follows this with some Japanese mushrooms, those long tin ones,

0:20:34 > 0:20:35and he adds those.

0:20:35 > 0:20:37Then some ginger on top of that.

0:20:38 > 0:20:42Then some very thinly shredded spring onion

0:20:42 > 0:20:46and then some slices of abalone or ormer.

0:20:46 > 0:20:49Then he builds up another layer of the same.

0:20:49 > 0:20:53Some noodles, the two types of mushrooms, the ginger,

0:20:53 > 0:20:57and he finishes with the rest of the abalone.

0:20:57 > 0:20:58Now, the important bit,

0:20:58 > 0:21:03and it's like the most perfect combination of East and West to me,

0:21:03 > 0:21:06because he then adds Italian truffle oil,

0:21:06 > 0:21:12that beautiful truffle-scented oil, olive oil in fact.

0:21:12 > 0:21:16Plenty of that over the top of it and then a little bit of soy sauce.

0:21:17 > 0:21:22What works for me is the combination first, of course, of the abalone

0:21:22 > 0:21:27and just beautifully scented with the cinnamon and star anise.

0:21:27 > 0:21:30Then the truffle oil and the soy sauce.

0:21:30 > 0:21:34The combination is utterly, utterly irresistible.

0:21:34 > 0:21:37Of all the dishes that I ate in a long trip to Australia,

0:21:37 > 0:21:41all over the country, that was the best one.

0:21:41 > 0:21:44When I finished filming in Guernsey, I came home

0:21:44 > 0:21:48and a friend of mine from there sent me a letter from the local paper

0:21:48 > 0:21:51in which this woman was really upset and said,

0:21:51 > 0:21:54how could I smother Guernsey ormers

0:21:54 > 0:21:58with all these unspeakable bits and pieces?

0:21:58 > 0:22:02Leave it to the islanders, she said, to show us how to cook ormers!

0:22:07 > 0:22:10That salad looked delicious. Australian food is great

0:22:10 > 0:22:12but there's one thing they do better than anyone

0:22:12 > 0:22:14and that's the barbecue, of course.

0:22:14 > 0:22:16With the great weather we've been having,

0:22:16 > 0:22:18what a good chance to cook outside this weekend.

0:22:18 > 0:22:20I thought I'd show you a really simple recipe using pork

0:22:20 > 0:22:23for the barbecue. Perfect for this bank holiday.

0:22:23 > 0:22:25What I've got in here is a fillet of pork

0:22:25 > 0:22:28which is easily available from supermarkets and butchers.

0:22:28 > 0:22:31I'm going to do this Andalucian-style

0:22:31 > 0:22:34so a little bit of Spanish style which I will do with paprika.

0:22:34 > 0:22:37Make a marinade with paprika, salt, olive oil, oregano, thyme,

0:22:37 > 0:22:39a little bit of garlic

0:22:39 > 0:22:43and then I will stuff it with prunes and apricots.

0:22:43 > 0:22:46A little bit of parsley and wrap it all up.

0:22:46 > 0:22:49Firstly I will take the pork and cut it straight down the middle

0:22:49 > 0:22:51because the thing about barbecue food,

0:22:51 > 0:22:54you need to make sure it's all the same thickness.

0:22:54 > 0:22:56Otherwise it won't cook right through the middle.

0:22:56 > 0:22:57Open this little fillet out -

0:22:57 > 0:23:00and this is one thing about these pieces of fillet.

0:23:00 > 0:23:03There are so many jokes I could make right now but I am refraining!

0:23:03 > 0:23:07- No, don't.- It's too early. - No joke, please!

0:23:07 > 0:23:10I love it!

0:23:10 > 0:23:13Then we've got the prunes there, absolutely delicious.

0:23:13 > 0:23:16- Then add parsley. - James, you're going red!

0:23:16 > 0:23:19It's the heat of the grill, that's what it is.

0:23:19 > 0:23:20Can I just say, ladies and gentlemen,

0:23:20 > 0:23:23how much more handsome he is in person

0:23:23 > 0:23:24than on camera!

0:23:25 > 0:23:28And we have some couscous. I will serve this with couscous

0:23:28 > 0:23:30because I think it is great for a barbecue

0:23:30 > 0:23:33because you can make it in the morning and it lasts all afternoon.

0:23:33 > 0:23:35Would you put stuff in the couscous?

0:23:35 > 0:23:37Yes, I'm going to put that in in a second, but I will just leave it.

0:23:37 > 0:23:40Cover it with boiling water, a little bit of salt,

0:23:40 > 0:23:42leave that to one side, and that will puff up nicely.

0:23:42 > 0:23:46Into there, I am going to take this and place it all in the middle

0:23:46 > 0:23:49so we have a nice fruity filling in the centre.

0:23:49 > 0:23:52I will roll this over and tie it up.

0:23:52 > 0:23:54We mentioned the fact that you went to America.

0:23:54 > 0:24:00When did you actually come back from the States, and into the West End?

0:24:00 > 0:24:04I was studying musical theatre in Southern California

0:24:04 > 0:24:07and I came to the UK in '89 to study Shakespeare.

0:24:07 > 0:24:10I went to an open-call audition in Glasgow

0:24:10 > 0:24:13for a show called Anything Goes

0:24:13 > 0:24:17opposite one of the greatest leading ladies in British theatre,

0:24:17 > 0:24:21Elaine Paige. I ended up getting the starring role opposite her.

0:24:22 > 0:24:25In a way, everything that has happened,

0:24:25 > 0:24:28obviously I have worked very hard to have it,

0:24:28 > 0:24:31but Elaine was the one who set me on my journey.

0:24:31 > 0:24:33I am very thankful and grateful to her.

0:24:35 > 0:24:38You are familiar with Saturday mornings also, aren't you?

0:24:38 > 0:24:40- You used to do Live & Kicking? - That's right.

0:24:40 > 0:24:43I know what it's like to get up very early on a Saturday and work.

0:24:43 > 0:24:47Yes, Live & Kicking, myself and Andi Peters and Emma Forbes.

0:24:47 > 0:24:49I did that for two years.

0:24:50 > 0:24:54Then I went back to the theatre and stuff.

0:24:55 > 0:24:58I loved doing children's television.

0:24:58 > 0:25:03Kids, it's very funny because in the mornings when we were there,

0:25:03 > 0:25:05sometimes Andi would be like,

0:25:05 > 0:25:07"Get the kids away from me, get them away from me!"

0:25:07 > 0:25:10But I think kids are great because they are spontaneous

0:25:10 > 0:25:12and they are really honest with what they say.

0:25:14 > 0:25:17You mentioned Elaine Paige but you've got a great foodie story

0:25:17 > 0:25:22with another great, great singer, Shirley Bassey. Tell us about that.

0:25:22 > 0:25:27Dame Shirley Bassey, yes, I was on a flight from Los Angeles to London

0:25:27 > 0:25:31and I had been singing at a Frank Sinatra gig that she was also at.

0:25:31 > 0:25:37I am not a good flyer. I don't like flying.

0:25:37 > 0:25:40I enjoy up-in-the-air flying, but takeoff and landing

0:25:40 > 0:25:43I am not really comfortable with.

0:25:43 > 0:25:44I am sitting next to Shirley Bassey

0:25:44 > 0:25:48and it was one of the first times I had been in first class.

0:25:48 > 0:25:50She saw that I was really nervous.

0:25:50 > 0:25:52She grabbed my hand and said,

0:25:52 > 0:25:55"Darling, nothing can happen when you're with Shirl!"

0:25:56 > 0:25:58As we were coming down the runway, she starts singing...

0:25:58 > 0:25:59# Goldfinger! #

0:25:59 > 0:26:01# He's a man! #

0:26:01 > 0:26:04And I'm sitting in first class as Shirley Bassey's singing

0:26:04 > 0:26:06going down the runway. It was surreal.

0:26:06 > 0:26:10But as the flight continued and we kind of levelled out

0:26:10 > 0:26:14and I chilled out a little bit, on this particular airline

0:26:14 > 0:26:20they used to serve caviar when you were at, you know, 39,000ft.

0:26:20 > 0:26:22So you weren't sat at the back, then?

0:26:22 > 0:26:24No! At the back you don't get the caviar.

0:26:24 > 0:26:28- You get a boiled egg in the back! - I can't say the airline.

0:26:28 > 0:26:30But it's a popular United States airline.

0:26:30 > 0:26:32Oh, right.

0:26:32 > 0:26:35And we were upfront and they brought out the caviar

0:26:35 > 0:26:40and they give you this minuscule little dollop on your plate,

0:26:40 > 0:26:42a dollop, blimp, and all the trimmings.

0:26:42 > 0:26:45And Shirley leaned over to me and said, "You know, darling,

0:26:45 > 0:26:47"I do know that they throw the caviar away

0:26:47 > 0:26:49"before you land in the United States,

0:26:49 > 0:26:52"because you're not allowed to take Iranian caviar into the US.

0:26:52 > 0:26:53"Which is ridiculous."

0:26:53 > 0:26:58She said, "Why don't you go up, ask them if they can give you caviar?"

0:26:58 > 0:27:01So we waited until everyone was asleep and I went up

0:27:01 > 0:27:03and I asked the flight attendant, I said,

0:27:03 > 0:27:07"I know you throw the caviar away - can we have the whole tub?"

0:27:07 > 0:27:08And they gave it to us.

0:27:08 > 0:27:11And Bassey and I sat and devoured that whole...

0:27:11 > 0:27:15It's enough... You can buy a car with that amount of caviar.

0:27:15 > 0:27:17I'm glad you got that story out of the way -

0:27:17 > 0:27:20in the meantime I've made this dish already!

0:27:20 > 0:27:23I thought it was only going to last ten seconds, this. But anyway...

0:27:23 > 0:27:27As you can see, I've finished this! It's on the website, don't worry!

0:27:27 > 0:27:28We have got our pork here.

0:27:28 > 0:27:31I've got my marinade, which has got the smoked paprika,

0:27:31 > 0:27:34olive oil, oregano, thyme, all that kind of stuff.

0:27:34 > 0:27:38You see the colour of this. It is just unbelievable, this stuff.

0:27:38 > 0:27:39No salt and pepper.

0:27:39 > 0:27:41What you do is just pop it in the fridge.

0:27:41 > 0:27:45It needs to go in the fridge for 20-30 minutes just to marinate.

0:27:45 > 0:27:48You don't want it any longer than that cos it's very strong,

0:27:48 > 0:27:50cos of the smoked paprika.

0:27:50 > 0:27:52Can you show me again the way you... I missed it.

0:27:52 > 0:27:53THEY LAUGH

0:27:53 > 0:27:56And place it on the barbecue, all right?

0:27:56 > 0:27:59Now, that is basically just going to seal.

0:27:59 > 0:28:01Great thing about pork, as you've stuffed it in the middle,

0:28:01 > 0:28:03you can keep rolling it while it cooks.

0:28:03 > 0:28:07I thought I'd serve a couscous, which also I have made already.

0:28:07 > 0:28:10We have got the couscous, the apricots, the lemon,

0:28:10 > 0:28:13a little bit of salt, a bit of pepper.

0:28:13 > 0:28:15And obviously fresh mint and fresh parsley.

0:28:15 > 0:28:17Which I'm just going to sit on the side there.

0:28:17 > 0:28:20This pork will take a good 20 minutes to cook on the barbecue.

0:28:20 > 0:28:23Keep it rolling around. Like that.

0:28:23 > 0:28:25This is what's great about... I love couscous salad,

0:28:25 > 0:28:27you can sit it in the middle of the table,

0:28:27 > 0:28:28doesn't go off with hot weather,

0:28:28 > 0:28:32and then what you can do is just take this pork.

0:28:32 > 0:28:35Do you want me to give yes and no answers from now on?

0:28:35 > 0:28:37This is delicious. This marinade is so simple.

0:28:37 > 0:28:42Like I said, it's literally got the fresh thyme, fresh oregano.

0:28:42 > 0:28:45You've got smoked paprika, which is delicious.

0:28:45 > 0:28:49Now, there's two ways of buying smoked paprika - hot and sweet.

0:28:49 > 0:28:51It is not sweet as in SWEET sweet,

0:28:51 > 0:28:55but it is less heat than the hot paprika. But it just...

0:28:55 > 0:28:57Stick it in with oregano,

0:28:57 > 0:29:00fresh thyme and then taste that.

0:29:00 > 0:29:03It's just a great, great marinade on the side. Just keep rolling it.

0:29:03 > 0:29:05If you feel your pork is too thick, you can

0:29:05 > 0:29:07bake it in the oven and then just finish it off on the...

0:29:07 > 0:29:11- barbecue. Happy with that? - That is delicious.

0:29:14 > 0:29:18Boy, that man can talk. If you didn't understand that recipe,

0:29:18 > 0:29:20or if you'd like a go at cooking any of the food

0:29:20 > 0:29:22you've seen on today's show,

0:29:22 > 0:29:26then all the recipes are just a click away at bbc.co.uk/recipes.

0:29:26 > 0:29:28Today we look back at some of the great cooking

0:29:28 > 0:29:30from the Saturday Kitchen archives.

0:29:30 > 0:29:33If you're in the mood for shellfish, this is a recipe

0:29:33 > 0:29:34that's perfect from John Campbell.

0:29:34 > 0:29:37He's armed with scallops and a crayfish, and look out for the

0:29:37 > 0:29:41most beautifully prepared asparagus you are ever likely to see.

0:29:41 > 0:29:44Welcome back, John. Good to have you on the show.

0:29:44 > 0:29:47I know the first time you were on, you cooked that amazing beef

0:29:47 > 0:29:49and we got a huge response over it,

0:29:49 > 0:29:52people started to cook beef like that. Absolutely love it.

0:29:52 > 0:29:55Cooking it in Clingfilm and cooked it, what was it, at 65, 70 degrees?

0:29:55 > 0:29:57- Just over 60 degrees. - Absolutely amazing.

0:29:57 > 0:30:00- What have you got for us today? - We've got beautiful crayfish.

0:30:00 > 0:30:02I am a huge fan of crayfish.

0:30:02 > 0:30:04They're in the River Kennet just down from the vineyard.

0:30:04 > 0:30:08Hand-caught scallops, which I think is essential. Instead of dredged.

0:30:08 > 0:30:09We are going to smoke the beetroot.

0:30:09 > 0:30:12You can smoke other things, not just beetroot, you can

0:30:12 > 0:30:16- smoke meat, fish, loads of things. - You can smoke loads of things!

0:30:16 > 0:30:19Beetroot, it's quite unusual because it has got a weird flavour.

0:30:19 > 0:30:22I tasted it in rehearsal, but it is...

0:30:22 > 0:30:24Beetroot's earthy and has got sweet notes,

0:30:24 > 0:30:27but what the smoke does, it gives it a nice constant undernote

0:30:27 > 0:30:30- throughout the whole dish.- Right, OK, so this is a nice little salad

0:30:30 > 0:30:32of these things. What have we got first?

0:30:32 > 0:30:34First thing, we smoke the beetroot,

0:30:34 > 0:30:37so we have got a hot pan, oak chips.

0:30:37 > 0:30:42Now, oak chippings you can buy from...well, buy online, I suppose.

0:30:42 > 0:30:45You can. Avoid pine if you've got... If you are using pine at home,

0:30:45 > 0:30:47don't use pine, it's carcinogenic.

0:30:47 > 0:30:49Avoid net curtains, this thing stinks,

0:30:49 > 0:30:50you'll never get it out.

0:30:50 > 0:30:53- My grandmother tried doing this once.- Did she?- God bless her.

0:30:53 > 0:30:55She's no longer with us, but tried it with tea.

0:30:55 > 0:30:59- Nearly set the house on fire. - You can smoke with tea.

0:30:59 > 0:31:02As you can see, the smoke is rising.

0:31:02 > 0:31:05That can be done the day before, but at least two hours. At least.

0:31:05 > 0:31:07- Always use somebody else's pan. - Always.- Exactly.

0:31:07 > 0:31:10Because it's going to be ruined. Anyway, all right.

0:31:10 > 0:31:13The first thing we are going to do is open the scallop.

0:31:14 > 0:31:18A firm knife, not too sharp. I have used this boning knife for years.

0:31:18 > 0:31:21It's a little bit blunt. Now, you crack the hinge.

0:31:23 > 0:31:26And then just scrape the meat off the top shell.

0:31:26 > 0:31:28- These are hand-dived scallops.- Yes.

0:31:28 > 0:31:30You say you can tell the difference between hand-dived

0:31:30 > 0:31:32and dredged, even though it's king scallops?

0:31:32 > 0:31:36Yes, just on the hinge, if they have been dredged, they have a white

0:31:36 > 0:31:39piece on there where they've been dragged along the sea floor.

0:31:39 > 0:31:44And usually the edge is usually chipped. Full of mud, not very nice.

0:31:44 > 0:31:47There we go. I'm going to do asparagus with this.

0:31:47 > 0:31:49You literally just pop the oak chippings in that,

0:31:49 > 0:31:52you mentioned other types of veg, you could do smoked asparagus

0:31:52 > 0:31:54bits and pieces. You cook it beforehand,

0:31:54 > 0:31:57like you've done with the beetroot, and leave it off the heat.

0:31:57 > 0:31:59Beetroot skin on. If you cook it peeled, it tends to go

0:31:59 > 0:32:01- a bit brown, loses all of its colour. - Right, OK.

0:32:01 > 0:32:04So what I'm doing now is just moving that muscle away

0:32:04 > 0:32:08and just turning that skirt off. You can use this.

0:32:08 > 0:32:10This is called the roe, you can use the roe.

0:32:10 > 0:32:13We used to dry it out, powder it down and season some fish with it.

0:32:13 > 0:32:16Sean is looking as if... As if he is going to do this tonight.

0:32:16 > 0:32:18I'll to steal everything I've seen here,

0:32:18 > 0:32:21- take it back and pass it off as my own idea.- Exactly.

0:32:21 > 0:32:23Yeah, it drags along the bottom of the ocean

0:32:23 > 0:32:26and then just do the thing with the blunt knife.

0:32:26 > 0:32:27It's not a big deal.

0:32:27 > 0:32:29- It's what we do. - We've washed the scallop.

0:32:29 > 0:32:32That meat really needs to go into the fridge to rest.

0:32:32 > 0:32:35- For about 30 minutes at least. - Just to firm it up?

0:32:35 > 0:32:38- Yes, it just firms that protein up, just helps it cook.- OK.

0:32:38 > 0:32:40Right, these little fellas that we've got on here.

0:32:40 > 0:32:44There's a fantastic story with these things, the little crayfish.

0:32:44 > 0:32:48- Yes.- Weren't they American ones that...?- Called signal crayfish.

0:32:48 > 0:32:50They were introduced in the '50s.

0:32:50 > 0:32:53And the reason why they are called the signal crayfish,

0:32:53 > 0:32:57when they are under the water, you can see these small white dots

0:32:57 > 0:33:00in between both claws. When they're underneath the water,

0:33:00 > 0:33:02it looks like they've got two little flashing torches,

0:33:02 > 0:33:04hence signal crayfish.

0:33:04 > 0:33:06- It's its headlamps, you see? - I knew that. I knew that.

0:33:06 > 0:33:09I was going to say that before you said it.

0:33:09 > 0:33:12It's so funny we are on the same... the same mind thing there.

0:33:12 > 0:33:15- But there are a lot of them around, these things.- Huge, huge.

0:33:15 > 0:33:17I would encourage people to try.

0:33:17 > 0:33:21And if you can't get crayfish, blue prawns are great. Cooked crayfish,

0:33:21 > 0:33:24you can buy in shops. Langoustines.

0:33:24 > 0:33:27What we've done, we've blanched these for about 20 seconds.

0:33:27 > 0:33:28And what it allows us to do is,

0:33:28 > 0:33:31there are five blades at the back of the tail.

0:33:31 > 0:33:34So what you need to do is pull the middle blade.

0:33:34 > 0:33:35And just rock it from side to side.

0:33:35 > 0:33:39And what this does, it just pulls out the entrails.

0:33:39 > 0:33:40It cleans. I'm sure people have had prawns

0:33:40 > 0:33:45and they've got black line down their back. This removes it before...

0:33:45 > 0:33:50- That was its Sunday lunch, Sean. - Exactly.- It's very appetising(!)

0:33:50 > 0:33:52So you've just removed those. Very simple to do.

0:33:52 > 0:33:54- Which ones are open? These ones? - They are ready.

0:33:54 > 0:33:57Then you just literally crack them open,

0:33:57 > 0:33:59and this will reveal the little crayfish.

0:33:59 > 0:34:01What is it about crayfish that people...

0:34:01 > 0:34:04Do you think they're a bit fiddly, or what do you think people...

0:34:04 > 0:34:07- Back in, over in Europe, they seem to eat a lot of these.- Yes.

0:34:07 > 0:34:11It's probably because they are small or people can't see them readily

0:34:11 > 0:34:14available, but on the Continent they are readily available every day.

0:34:14 > 0:34:19In New Orleans, I was working there and after it rained, there was

0:34:19 > 0:34:22hundreds of them all over the street and I had never seen them before.

0:34:22 > 0:34:25And I thought we were being attacked.

0:34:25 > 0:34:28Because there were just thousands of them everywhere

0:34:28 > 0:34:31and I didn't understand... I'd never seen that before.

0:34:31 > 0:34:34They can last six days out of the water.

0:34:34 > 0:34:38They can travel across a lot of ground to the next stream or river.

0:34:38 > 0:34:40Some of them just get caught and...

0:34:40 > 0:34:42But they are eroding all the riverbanks.

0:34:42 > 0:34:44So the riverbanks are twice as wide and half as deep

0:34:44 > 0:34:48because all the silt goes into the middle. They are a bit of a pest.

0:34:48 > 0:34:51- Also, they eat all the British crayfish, don't they?- Yes, exactly.

0:34:51 > 0:34:53We need to eat a lot more of them. There you go.

0:34:53 > 0:34:55- Do you want me to do that? - You do that one.

0:34:55 > 0:34:59The asparagus I've just peeled, that has gone in there to blanch.

0:34:59 > 0:35:00There you go.

0:35:00 > 0:35:05And the beauty about this dish is the sauce for the dressing is

0:35:05 > 0:35:09made in the pan.

0:35:09 > 0:35:13- Right. So it is the juices from the pan?- Yes. Everything goes in there.

0:35:13 > 0:35:16- The asparagus, the crayfish, the scallops.- There you go.

0:35:16 > 0:35:17I'll quickly wash my hands.

0:35:19 > 0:35:22- So we are just going to season the scallops lightly.- Yes.

0:35:24 > 0:35:27- They are just going in a nice hot pan.- A nice hot pan.

0:35:27 > 0:35:29The asparagus, you just literally...

0:35:29 > 0:35:30lift these out.

0:35:30 > 0:35:35- Do you want that pan hotter? - Yes, that'll come up.- There you go.

0:35:35 > 0:35:37That is your asparagus.

0:35:37 > 0:35:41Obviously, many people have not been to your restaurant.

0:35:41 > 0:35:45The whole ethos behind it is this, people think it is slow food

0:35:45 > 0:35:48but you take it to a different level, it is another way of cooking.

0:35:48 > 0:35:51It is. It's respecting the proteins in the meat or the fish

0:35:51 > 0:35:52and it gives you a different mouth feel.

0:35:52 > 0:35:55Instead of it being quite tough for overcooked, it is

0:35:55 > 0:35:58just beautifully, delicately, slowly cooked.

0:35:59 > 0:36:01There you go. Got another one in here as well.

0:36:03 > 0:36:06There you go. Beetroot, like you say, leave the skin on.

0:36:06 > 0:36:10Leave the skin on. I'm just going to trim the skin off with a cutter.

0:36:13 > 0:36:15And do nice fork-end slices.

0:36:19 > 0:36:23There you go. So this is nice, sort of like salad?

0:36:23 > 0:36:26Yeah, it's beautiful, you can even cook these on the barbecue.

0:36:29 > 0:36:33There you go, there's your plate, ready to rock'n'roll.

0:36:33 > 0:36:34Start the beetroot,

0:36:34 > 0:36:37wash your hands or you'll have pink fingers all day.

0:36:37 > 0:36:39Little bit of oil stops that, or not?

0:36:39 > 0:36:44Yes, I mean, we do kilos at the time, so just some nice surgical gloves.

0:36:44 > 0:36:46- Crayfish are going to go in now. - Yeah.

0:36:48 > 0:36:52I'm going to add more oil for the dressing.

0:36:53 > 0:36:56So have you ever thought about opening another restaurant,

0:36:56 > 0:36:57maybe in Heathrow Terminal 3 or...?

0:36:58 > 0:37:03- Nah, it's too late.- Yeah, it's too late! He's got the franchise.

0:37:03 > 0:37:05But have you ever thought about that?

0:37:05 > 0:37:07Yeah, I've thought about it, things come up.

0:37:07 > 0:37:09I'm quite happy where I am at the moment,

0:37:09 > 0:37:13it's beautiful countryside, I go shooting, great part of the world.

0:37:13 > 0:37:14It's an amazing restaurant,

0:37:14 > 0:37:17cos it's got quite a strong connection with wine.

0:37:17 > 0:37:19Yeah, wine is president at The Vineyard, we've got

0:37:19 > 0:37:21probably one of the best wine lists in Europe.

0:37:21 > 0:37:24Great Californian list. Our owner, Sir Peter,

0:37:24 > 0:37:26is a really great wine lover,

0:37:26 > 0:37:28it's just a great place

0:37:28 > 0:37:32and I've got probably one of the best kitchens in the country, it's HUGE.

0:37:32 > 0:37:34So I don't really want to leave that behind.

0:37:34 > 0:37:36As you can see, the crayfish are nearly there,

0:37:36 > 0:37:39the scallops 30 seconds away.

0:37:39 > 0:37:41Asparagus goes in...

0:37:41 > 0:37:45Just been blanched, the asparagus, two ore three minutes maximum.

0:37:45 > 0:37:47Yeah, beautiful colour.

0:37:50 > 0:37:52The salad leaves we've got, what are these ones?

0:37:52 > 0:37:56- A little bit of frisee...- We've got mixed cresses, pea shoots...

0:37:56 > 0:37:58some frisee...

0:37:58 > 0:38:00Pea shoots? You don't like pea shoots?

0:38:00 > 0:38:04- They're the new rock'n'roll, mate. - I know. I'm on it.

0:38:04 > 0:38:07The new Gucci black dress of the food world, pea shoots.

0:38:09 > 0:38:13OK, small amount of lemon juice, little more acid, balsamic vinegar.

0:38:14 > 0:38:16So this is the dressing all in one go?

0:38:16 > 0:38:18- That's going to make the dressing. - OK.

0:38:20 > 0:38:23Leave you to drain that in there.

0:38:27 > 0:38:29- Perfect.- One-pan cooking.

0:38:33 > 0:38:37Scallops go on. Literally, they don't take long at all.

0:38:37 > 0:38:41No, very quick, once you start to overcook scallops,

0:38:41 > 0:38:42they just tend to be a little too tough.

0:38:44 > 0:38:46A little spoon there.

0:38:46 > 0:38:49Dressing. On go the little crayfish.

0:38:49 > 0:38:52If you couldn't find those prawns, maybe langoustines,

0:38:52 > 0:38:54they're really good.

0:38:54 > 0:38:56Any shellfish with this is great.

0:38:56 > 0:39:00- A nice pile of asparagus, beautifully prepared. Did I do that?- I did those.

0:39:02 > 0:39:08- Your salad's prepared there. - Little salad.

0:39:10 > 0:39:14That's the pan juice in there as well, you don't waste anything.

0:39:14 > 0:39:21No, retain the flavour. Just going to add a touch more virgin olive oil.

0:39:21 > 0:39:24Turn that round so you can see it, just looks amazing.

0:39:24 > 0:39:25Spot of balsamic.

0:39:28 > 0:39:30And this is great cooking, this is chef's food.

0:39:30 > 0:39:33Yeah, it comes to me first actually!

0:39:33 > 0:39:35LAUGHTER

0:39:35 > 0:39:36So remind us what that is again?

0:39:36 > 0:39:39OK, we've got smoked beetroot, asparagus,

0:39:39 > 0:39:42hand-caught scallops, crayfish, asparagus.

0:39:42 > 0:39:45One of only 16 chefs in the country that can do that. Beat that.

0:39:51 > 0:39:54Looks absolutely delicious, smells delicious,

0:39:54 > 0:39:56but does it taste as good as it looks?

0:39:56 > 0:39:58Have a seat. There you go, Sean.

0:39:58 > 0:40:00I don't know how you feel about scallops...

0:40:00 > 0:40:02- I'm very excited!- ..at quarter past ten in the morning,

0:40:02 > 0:40:05- but tell him what you think. - The one thing I've just noticed is,

0:40:05 > 0:40:08when you're sitting at home watching a cookery show, you think,

0:40:08 > 0:40:12"I bet it smells great." It really DOES smell really good.

0:40:12 > 0:40:15Taste it with the smoked beetroot as well - really unusual, that.

0:40:17 > 0:40:19Wow, that's great.

0:40:19 > 0:40:23- And I'm not really a big scallops fan, but that is amazing.- Thank you.

0:40:23 > 0:40:25Make you all jealous at home.

0:40:25 > 0:40:28No, you've got to pay the bill later! You've got to learn

0:40:28 > 0:40:33to take a big mouthful. But other fish you can do like that.

0:40:33 > 0:40:37You can do John Dory, sea bass, maybe a bit of cod.

0:40:37 > 0:40:40Really, the essence of this dish is that smoke note from the beetroot

0:40:40 > 0:40:43will cook everything in the pan, and that pan will reveal

0:40:43 > 0:40:45- all the flavours for the dressing. - There you go.

0:40:49 > 0:40:51It's great to see asparagus on the menu,

0:40:51 > 0:40:54it's just coming back into season right now.

0:40:54 > 0:40:56It's Keith Floyd time now, and I hope he's packed his sea legs

0:40:56 > 0:41:00with him, as he's about to cook fish for a bunch of French fishermen.

0:41:00 > 0:41:02Quick slurp for me.

0:41:03 > 0:41:05Cheers to me. Cheers, Mary.

0:41:06 > 0:41:12Now, little story here, few weeks ago I was at a public exhibition

0:41:12 > 0:41:15and a fishmonger came up to me and said, "Would you mind putting your

0:41:15 > 0:41:18"programmes on at the time of year that match when we catch the fish?

0:41:18 > 0:41:21"Because it's very annoying when you cook something

0:41:21 > 0:41:23"and people rush in to buy it the next day and it's out of season."

0:41:23 > 0:41:25It's going to be even worse this time,

0:41:25 > 0:41:27because this is the middle of winter,

0:41:27 > 0:41:31but when you see this cabbage it'll probably be June or July

0:41:31 > 0:41:34or something like that, and you won't be able to buy it - bad luck.

0:41:34 > 0:41:37Anyway, we're doing cabbages today.

0:41:37 > 0:41:40If you'd like to come round and have a little look.

0:41:40 > 0:41:45Some ground pork, belly of pork, that is - the cheapest possible cut.

0:41:45 > 0:41:49Across here, a little bit of chilli powder, crushed garlic...

0:41:49 > 0:41:52Because it's winter, dried dill, but if we could have got fresh

0:41:52 > 0:41:55we'd have preferred it, dried apricots,

0:41:55 > 0:41:57tomato puree, parsley and chopped onions.

0:41:57 > 0:42:00Right, up and over into the thing here,

0:42:00 > 0:42:02I'm going to make a nice little mess.

0:42:02 > 0:42:07Come down again as I chuck all these things into here,

0:42:07 > 0:42:12bit of onion, parsley in.

0:42:12 > 0:42:14These lovely pieces...

0:42:14 > 0:42:18Getting assistance here, this is really helpful.

0:42:18 > 0:42:25Bit of dill, bit of garlic, in we go, and then gungy tomato puree.

0:42:25 > 0:42:28A little chilli powder, not too much.

0:42:28 > 0:42:31My assistant director's ripping me off at this very moment -

0:42:31 > 0:42:35which he usually does - a piece of tissue so I can clean my hands.

0:42:35 > 0:42:38This'll provoke letters, "He's used his hands again!"

0:42:38 > 0:42:42Right, that's that. Tissue please, Director - Assistant Director.

0:42:42 > 0:42:45See how good they are to me, don't you? They're excellent.

0:42:45 > 0:42:50One of the little things I did earlier was blanch this

0:42:50 > 0:42:55whole cabbage so it's partly cooked and the heart's taken out.

0:42:55 > 0:42:58So all I do is whack a few leaves down, like this.

0:43:00 > 0:43:07And put in my first little layer of mixture.

0:43:07 > 0:43:09Fold the leaf over.

0:43:10 > 0:43:15And I put another bit on like that, get another leaf out,

0:43:15 > 0:43:18and I expect you're all fairly bored with that process,

0:43:18 > 0:43:20but you go on assembling the thing...

0:43:22 > 0:43:23..in that way.

0:43:24 > 0:43:28Now, great chefs - people like Auguste Escoffier,

0:43:28 > 0:43:31who for me is sort of a saint,

0:43:31 > 0:43:33were not only brilliant but humble.

0:43:33 > 0:43:36This simple recipe I'm making today, I've ripped off from him.

0:43:36 > 0:43:39And what would be really good, if the BBC...

0:43:39 > 0:43:41You know all those wonderfully intelligent programmes

0:43:41 > 0:43:44they have, like...

0:43:44 > 0:43:49Omnibus, Arena, um...arts programmes.

0:43:49 > 0:43:52Oh, yes, I know, sorry.

0:43:52 > 0:43:54Actually, he's got the heart of a cabbage as well.

0:43:54 > 0:43:57If they, instead of doing these weird flautists and poets and things,

0:43:57 > 0:44:00devoted 40 minutes to the life and work of a great man like that,

0:44:00 > 0:44:02television would be all the better.

0:44:02 > 0:44:05Anyway, I'm going to get on with some cooking. I'm going to have a slurp...

0:44:07 > 0:44:10..and see you again in a moment, I'll carry on doing these.

0:44:13 > 0:44:15METRONOME TICKS

0:44:17 > 0:44:19# Escoffier... #

0:44:21 > 0:44:24Auguste Escoffier, held by some to be one of the greatest chefs,

0:44:24 > 0:44:27was born in 1846, the son of a blacksmith.

0:44:27 > 0:44:29He was best known in Britain via the Savoy,

0:44:29 > 0:44:31for making super puddings for the petulant singers.

0:44:31 > 0:44:34Ever heard of Peach Melba? Get it?

0:44:38 > 0:44:40With his friend Cesar Ritz,

0:44:40 > 0:44:42he fed the monarchy and superstars of his day.

0:44:46 > 0:44:49But like many geniuses, he died a poor man,

0:44:49 > 0:44:52and although the culinary pendulum has swung far from his style,

0:44:52 > 0:44:54his spirit lives on in kitchens everywhere.

0:44:56 > 0:44:59So I'm sure you feel pretty enriched and happy about that, don't you?

0:44:59 > 0:45:00Mervyn Bargg, eat your heart out.

0:45:00 > 0:45:02Anyway, I've finished the cabbage.

0:45:02 > 0:45:05Just tie it up with this little piece of string so it doesn't

0:45:05 > 0:45:07fall apart, and pop it

0:45:07 > 0:45:10into a richly-made chicken, beef or veal stock.

0:45:10 > 0:45:12I'm walking slowly because I don't think

0:45:12 > 0:45:14the cameraman can keep up with me.

0:45:14 > 0:45:18In it goes for about 40 minutes. The next time you see it and me,

0:45:18 > 0:45:21I shall be sitting with my new-found friend Mary, bottle of wine,

0:45:21 > 0:45:24wonderful fish, wonderful cabbage, having a fine time.

0:45:26 > 0:45:28This is absolutely delicious, isn't it?

0:45:28 > 0:45:30But the point about it is it's fresh. I know it's smoked,

0:45:30 > 0:45:33but it's not out of horrible little packets.

0:45:33 > 0:45:36No, no, no, absolutely genuinely... Are you going to give me some or...?

0:45:36 > 0:45:39- Yes, what are you going to have - some eel?- I'll have some eel, yes.

0:45:39 > 0:45:43This is the delight of the whole thing, absolutely beautiful.

0:45:43 > 0:45:46Thanks to Martin and his wonderful smoked meat.

0:45:46 > 0:45:50- A bit of...? - Yes, that is the smoked mackerel.

0:45:50 > 0:45:54- And that's nice and flavoursome. - Let me help you.

0:45:54 > 0:45:58- And a little bit of the trout. - Wonderful.

0:45:58 > 0:46:00I'll have a bit more eel cos I'm very fond of that.

0:46:00 > 0:46:03Why are YOU so fond of eel?

0:46:03 > 0:46:05Because it has this wonderful damp texture and taste -

0:46:05 > 0:46:10I don't know how you'd describe it. How would you describe it?

0:46:10 > 0:46:14I think it tastes like fishy truffles.

0:46:14 > 0:46:16- That's a good idea.- It really does,

0:46:16 > 0:46:18it's got a long-lasting flavour behind it which

0:46:18 > 0:46:22isn't overpowering, and it's not dry and heavy

0:46:22 > 0:46:26like a factory-produced smoked thing, it's still...

0:46:27 > 0:46:29It's still moist, very slightly oily.

0:46:31 > 0:46:33Wonderful.

0:46:33 > 0:46:36One of the things that's quite funny on these programmes,

0:46:36 > 0:46:38I am at this moment actually quite angry.

0:46:38 > 0:46:40We've spent, for technical reasons, quite a long time,

0:46:40 > 0:46:43when we should have been enjoying ourselves, sorting a little problem.

0:46:43 > 0:46:45So I had a small row with the director.

0:46:45 > 0:46:49Anyhow, all that's better now, and we're going to have the other bit

0:46:49 > 0:46:51of this fabulous - I hope it's fabulous -

0:46:51 > 0:46:52- stuffed cabbage.- Wonderful.

0:46:52 > 0:46:55Can you see it all right, Richard?

0:46:55 > 0:46:58See how nicely layered it is.

0:46:58 > 0:46:59I wonder if it's going to taste right.

0:46:59 > 0:47:02All I've done is pour a little bit of melted butter over the

0:47:02 > 0:47:07chicken stock in which we cooked it, and for those of you who

0:47:07 > 0:47:10really want to know how long these things took, it took about 55 minutes

0:47:10 > 0:47:14- to cook properly. That enough for the moment?- Yes, that's fine.

0:47:14 > 0:47:15Cut myself a little piece.

0:47:18 > 0:47:20Doesn't matter if it crumbles up.

0:47:20 > 0:47:24I think this is a lovely follow on to the luxurious part of the meal,

0:47:24 > 0:47:26which is the beautiful smoked fishes,

0:47:26 > 0:47:28and now this very simple, inexpensive thing.

0:47:28 > 0:47:31- Great, isn't it? Smells rather good, have a quick taste.- Let's try.

0:47:33 > 0:47:35Oh, that's all right, isn't it?

0:47:37 > 0:47:40- It's very good indeed. - I'm quite thrilled with that.

0:47:40 > 0:47:43I want to tell you something which you really frightened me about.

0:47:43 > 0:47:44When I cooked this,

0:47:44 > 0:47:47it's the first time I've ever cooked a stuffed cabbage, you see,

0:47:47 > 0:47:51and I wanted to do something really simple, because some

0:47:51 > 0:47:55other programmes are extravagant things, and I like a nice balance.

0:47:55 > 0:47:58I was happily making this, and you said,

0:47:58 > 0:48:00"Oh, you're going to be doing this little Polish number?"

0:48:00 > 0:48:03And, "Oh, my God." How would you have made these?

0:48:03 > 0:48:04I was quite interested.

0:48:04 > 0:48:06I would have done them as individual little parcels,

0:48:06 > 0:48:10but the effect would have been virtually the same,

0:48:10 > 0:48:14that instead of making a big parcel, you make individual parcels.

0:48:14 > 0:48:16And you like the idea of a tomato sauce with that, perhaps?

0:48:16 > 0:48:20Yes, and that is called golabki, which is a well-known,

0:48:20 > 0:48:22extremely good Polish dish.

0:48:22 > 0:48:26- And slow, simple peasant cooking... - Wonderful.

0:48:26 > 0:48:31- Doesn't need a lot of money. Just needs, what? Patience...- Love, love.

0:48:31 > 0:48:33- I'll drink to that.- And I too.

0:48:33 > 0:48:36- Cheers.- Thanks very much, Mary. - Great pleasure.

0:48:37 > 0:48:40MUSIC: "Rule, Britannia!"

0:48:47 > 0:48:50'Great moral uplift, this stirring music from the London Philharmonic

0:48:50 > 0:48:54'and I need it, too, because armed only with food and wine,

0:48:54 > 0:48:57'I'm engaged to do battle with what some say are our oldest enemies -

0:48:57 > 0:48:59'you've got it, the dreaded Frogs.

0:48:59 > 0:49:03'Actually, it's jolly funny to find these garlic-chewing matelots

0:49:03 > 0:49:05'storm-bound, hungry and helpless here in Newlyn

0:49:05 > 0:49:07'and down to their last tin of foie gras.'

0:49:07 > 0:49:11THEY SPEAK FRENCH

0:49:11 > 0:49:14They've been here for four or five days, they've got no food,

0:49:14 > 0:49:17but they are gastronauts and they phoned the Samaritans, you see,

0:49:17 > 0:49:19so here I am, going to cook for them.

0:49:19 > 0:49:23Our colleagues across the water might have some dubious political motives

0:49:23 > 0:49:25from time to time, like Exocet - we're not talking about that -

0:49:25 > 0:49:28but they really love us when they're in trouble about food,

0:49:28 > 0:49:31and here I am to the rescue. Rule Britannia...

0:49:31 > 0:49:33Mustn't say that, up the Marseillaise.

0:49:33 > 0:49:36Because we're in a galley, it's very cramped and very difficult.

0:49:36 > 0:49:38I've started frying some chicken for them.

0:49:38 > 0:49:40You're going to have to put up with the difficulties here,

0:49:40 > 0:49:44like they would have to do if they were those souls in peril on the see.

0:49:44 > 0:49:46There's some chicken frying in olive oil.

0:49:46 > 0:49:49I will make the point, this is a free-range, really good chicken.

0:49:49 > 0:49:52This tea towel I'm using is called denim

0:49:52 > 0:49:54and denim comes from Nimes in the south of France.

0:49:54 > 0:49:57That's why it's called denim, "de Nimes", "from Nimes".

0:49:57 > 0:50:01Get it? Right. OK, then... Richard, you're going to have to stay with me.

0:50:01 > 0:50:04Here we are, our elegantly prepared ingredients.

0:50:04 > 0:50:08We have some red peppers, some green peppers, some onions,

0:50:08 > 0:50:11some garlic, some parsley, olives,

0:50:11 > 0:50:14a beaten-up couple of eggs for later use and some double cream.

0:50:14 > 0:50:19Also, we're going to use some canned tomatoes.

0:50:19 > 0:50:22Didn't grow on the mast on this ship. They normally would.

0:50:22 > 0:50:24Right.

0:50:24 > 0:50:25So it's a state of go.

0:50:25 > 0:50:28We've got to go with it. Into this pan here, Richard, if you would.

0:50:28 > 0:50:30Never mind the fumes.

0:50:30 > 0:50:32Olive oil, and we put our onions in.

0:50:33 > 0:50:36"Sizzle, sizzle," the onions they go.

0:50:39 > 0:50:43And we stir those round until they're a little bit brown.

0:50:43 > 0:50:46They're going brown already. Isn't it magic the way we can cook on a boat?

0:50:46 > 0:50:47A lot of you can't cook at home, even.

0:50:49 > 0:50:51In with the red peppers.

0:50:53 > 0:50:55Stir those round.

0:50:58 > 0:51:00Richard, come back to me a minute.

0:51:00 > 0:51:03You realise that my reputation's really on the line.

0:51:03 > 0:51:06I know they sent out an SOS, "mayday, mayday, send Floyd, send Floyd,"

0:51:06 > 0:51:09but if I screw up this dinner, I've really had it, don't forget that.

0:51:09 > 0:51:11So pray for me, OK?

0:51:13 > 0:51:14Come back.

0:51:14 > 0:51:18In we go with the garlic, whole garlic.

0:51:19 > 0:51:21A little branch of thyme is going to go

0:51:21 > 0:51:23into this other pot with the chicken.

0:51:23 > 0:51:24Come over here, Richard.

0:51:25 > 0:51:26Into the chicken.

0:51:26 > 0:51:32Now, that all has to settle and brown down for a moment or two

0:51:32 > 0:51:33before I can add the tomatoes.

0:51:33 > 0:51:36# Slurp, slurpity, slurp, slurp

0:51:36 > 0:51:37# Slurp, slurp. #

0:51:37 > 0:51:39Very necessary quick slurp, there, actually.

0:51:39 > 0:51:42Things have progressed a bit, cooking's going quite well.

0:51:42 > 0:51:44A rather delicate dish, despite my rough handling of it

0:51:44 > 0:51:47because I'm under a certain amount of pressure here - the space,

0:51:47 > 0:51:49Richard having difficulty seeing things.

0:51:49 > 0:51:52You have to take my word for what's going on in a lot of ways.

0:51:52 > 0:51:55Anyway, I must now go on to the second phase of the cooking

0:51:55 > 0:51:58which is to add the tomatoes to the chicken.

0:52:00 > 0:52:02Like that.

0:52:02 > 0:52:04That's one thing.

0:52:04 > 0:52:06Now, using this wonderful cloth...

0:52:08 > 0:52:10..I must put all the peppers...

0:52:12 > 0:52:15..into the chicken too.

0:52:15 > 0:52:17This is where I like to pass it to my assistants,

0:52:17 > 0:52:20the 20 or 30 people that are behind us, working away to help me,

0:52:20 > 0:52:24but I'll give it to the director in the hope he burns his little fingers.

0:52:24 > 0:52:26- Ah!- Oh, he DID, ha-ha!

0:52:26 > 0:52:31Excellent. Right, so I'll move that nearer the cameraman.

0:52:31 > 0:52:33Sacrifice...

0:52:33 > 0:52:34all my problems.

0:52:35 > 0:52:38So all I have to do now is let that cook for 25 or 30 minutes

0:52:38 > 0:52:40with the lid on, and talking of the lid -

0:52:40 > 0:52:42aren't the French a very ingenious lot?

0:52:42 > 0:52:45I'm having to hold this by a cloth because it's so hot,

0:52:45 > 0:52:48but they, as a wine-drinking nation, utilise their corks to the limit.

0:52:48 > 0:52:50That will save you from burning your little fingers.

0:52:50 > 0:52:52Rather good, isn't it? That goes on.

0:52:54 > 0:52:56There. I have a little glassette...

0:52:58 > 0:53:00..which will cheer me up enormously

0:53:00 > 0:53:02and in a little while, say, 25-30 minutes, we'll come back,

0:53:02 > 0:53:04have a game of cards, possibly, with the lads

0:53:04 > 0:53:06and have a really good supper. See you later.

0:53:06 > 0:53:10- TO TUNE OF LA MARSEILLAISE: - # You matelots are feeling hungry

0:53:10 > 0:53:14# So have some chicken casserole. #

0:53:14 > 0:53:18CHATTER IN FRENCH

0:53:23 > 0:53:25Silence, s'il vous plait, silence!

0:53:25 > 0:53:27THEY ROAR

0:53:27 > 0:53:32FLOYD REMONSTRATES IN FRENCH

0:53:32 > 0:53:35Oh, they're impossible, these French. They make so much noise. Anyway...

0:53:35 > 0:53:36IN FRENCH: Silence!

0:53:36 > 0:53:39SAILOR RETORTS IN FRENCH, LAUGHTER

0:53:39 > 0:53:41Sois sage!

0:53:41 > 0:53:45Bon, right, Richard, ici, while you were away,

0:53:45 > 0:53:48I just stirred in some cream, some egg yolks and some olives, OK?

0:53:48 > 0:53:50Got all that. Now we're going to feed the boys.

0:53:50 > 0:53:51I want to tell you something.

0:53:51 > 0:53:54Follow me round. It'll be tricky in this cramped galley,

0:53:54 > 0:53:57but it was they who cooked the rice,

0:53:57 > 0:54:00so if they really complain, it's their problem. Right, chaps.

0:54:00 > 0:54:02Thank you, merci.

0:54:02 > 0:54:05THEY CHAT IN FRENCH

0:54:13 > 0:54:17CHAT IN FRENCH CONTINUES

0:54:21 > 0:54:24I don't know whether this is really going to help us out.

0:54:24 > 0:54:27They'll probably cancel the Channel Tunnel as a result of all of this,

0:54:27 > 0:54:29but I've done my best. It is the moment of truth.

0:54:29 > 0:54:30These are hearty trenchermen.

0:54:30 > 0:54:32They are loudmouthed, critical,

0:54:32 > 0:54:36arrogant Frenchmen who are looking at me as if I've got green horns,

0:54:36 > 0:54:39which they think we have, and I've come off the moon.

0:54:39 > 0:54:41Listen, boys...

0:54:41 > 0:54:43THEY SPEAK FRENCH

0:54:48 > 0:54:51SAILOR SPEAKS FRENCH

0:55:00 > 0:55:03He thinks, Richard... You see, they're all experts.

0:55:03 > 0:55:07The French are experts on rugby, on Channel fixed-link crossings...

0:55:07 > 0:55:09- SAILOR:- Rugby...- Ta gueule!

0:55:09 > 0:55:11Which is, in French, "Silence, if you please."

0:55:11 > 0:55:13OK, they're experts on everything.

0:55:13 > 0:55:14He, as a cook, said to me,

0:55:14 > 0:55:17"I think you added the cream a little bit too quickly,"

0:55:17 > 0:55:18but you can't win them all,

0:55:18 > 0:55:20but if we hadn't have fed them, they'd have starved,

0:55:20 > 0:55:21they're stuck in Newlyn.

0:55:21 > 0:55:25I would say, England 6, France 5½.

0:55:25 > 0:55:26LAUGHTER

0:55:30 > 0:55:32Fantastic stuff.

0:55:32 > 0:55:34Now, as ever on Best Bites, we're looking back at some of

0:55:34 > 0:55:37the top-class cooking from the Saturday Kitchen back catalogue.

0:55:37 > 0:55:39Still to come on today's Best Bites,

0:55:39 > 0:55:42Martin Blunos was hoping to make it onto the blue board

0:55:42 > 0:55:45when he battled against Marcus Wareing in the Omelette Challenge.

0:55:45 > 0:55:48Both men could do with improving their times, but would they?

0:55:48 > 0:55:51I have to admit, I didn't have any high hopes for these two.

0:55:51 > 0:55:53Find out how they did a little later on.

0:55:53 > 0:55:56Hairy Biker Si King roasts guinea foul.

0:55:56 > 0:55:59He spices the breasts with coriander, fennel and cardamom

0:55:59 > 0:56:02and roasts it and serves it with a coconut, cucumber and carrot salad.

0:56:02 > 0:56:07And former EastEnder Kacey Ainsworth faced her Food Heaven or Food Hell.

0:56:07 > 0:56:08Would she get her Food Heaven, oranges,

0:56:08 > 0:56:10with my orange cream-filled choux buns

0:56:10 > 0:56:12with chocolate sauce and caramelised oranges,

0:56:12 > 0:56:15or would she get her dreaded Food Hell, goat's cheese,

0:56:15 > 0:56:18with my goat's cheese and shallot tarte tatin with salad?

0:56:18 > 0:56:20Find out what she gets to eat at the end of the show.

0:56:20 > 0:56:22Now, if you've got any paper bags lying around,

0:56:22 > 0:56:24then don't chuck them away just yet,

0:56:24 > 0:56:27because Bryn Williams is here, and he has the perfect use for them.

0:56:27 > 0:56:31All you need is some white wine, olives, spring onions,

0:56:31 > 0:56:33herbs and some sole.

0:56:33 > 0:56:36- Welcome back.- Thanks very much. - So what's on the menu for you, then?

0:56:36 > 0:56:38- Fish in a bag? - Literally. We've got lemon sole,

0:56:38 > 0:56:40courgettes, olives, spring onions.

0:56:40 > 0:56:42We're going to put it all together and bake it en papillote

0:56:42 > 0:56:44- in the oven. - And we've got one in there.

0:56:44 > 0:56:46If you get that one first of all.

0:56:46 > 0:56:48We'll get the pan nice and hot, we'll give it 30 seconds or so.

0:56:48 > 0:56:50Straight in, a little bit of white wine in there

0:56:50 > 0:56:53- to help it steam at the same time. - We're going to get on here.

0:56:53 > 0:56:56You're using lemon sole, which isn't, in fact, a sole.

0:56:56 > 0:56:59It's a flounder become flat, isn't it?

0:56:59 > 0:57:02- A cross between a plaice and a turbot.- Yeah.

0:57:02 > 0:57:06They start off as a round fish then it finishes off as a flat fish

0:57:06 > 0:57:09as a lemon sole, so that's what we're doing.

0:57:09 > 0:57:10That's fine.

0:57:10 > 0:57:13Is there any reason why we do this, first of all? Speeds up the cooking?

0:57:13 > 0:57:14It speeds up the cooking process.

0:57:14 > 0:57:17You don't want to put the fish straight into the oven cold.

0:57:17 > 0:57:20You want to start cooking straightaway, so that's the reason.

0:57:20 > 0:57:22So there's nothing on there, just the greaseproof paper?

0:57:22 > 0:57:25Greaseproof paper, white wine, a little bit of butter

0:57:25 > 0:57:28and courgettes and olives.

0:57:28 > 0:57:32If you want to slice those courgettes for me, and the spring onions.

0:57:32 > 0:57:34Just cut the olives in half.

0:57:34 > 0:57:36Now, the flat fish, it's got four fillets on it?

0:57:36 > 0:57:39Four fillets, so we're going to take all four - the top two,

0:57:39 > 0:57:42which have got the coloured skin and the bottom's always got the white,

0:57:42 > 0:57:44so we'll take all four off.

0:57:44 > 0:57:47You can skin it first, or get your fishmonger to do it.

0:57:47 > 0:57:50We're going to take them off individually.

0:57:50 > 0:57:53- Probably going to get this in the oven?- That's good now, yeah.

0:57:53 > 0:57:54Six or seven minutes would be good.

0:57:54 > 0:57:57Would you use dab or anything like that, Bryn?

0:57:57 > 0:57:59You could use dab, yeah.

0:57:59 > 0:58:01You might have to cook it straightaway

0:58:01 > 0:58:04cos it's got a tendency of breaking up a little bit.

0:58:04 > 0:58:06Lemon sole's a little bit firmer, a little bit stronger,

0:58:06 > 0:58:08so holds its shape a little bit better.

0:58:08 > 0:58:10You think dab's an underrated fish?

0:58:10 > 0:58:13We should be using a lot more dab in Britain, yeah.

0:58:13 > 0:58:15We've got loads round our British shores.

0:58:15 > 0:58:18I can see Trish having a go for her next Come Dine With Me experience.

0:58:18 > 0:58:19Yeah?

0:58:19 > 0:58:22Filleting eight of these things.

0:58:22 > 0:58:25How do they know the paper won't explode and burn your house down?

0:58:27 > 0:58:30Good question, Lenny. We'll find out today.

0:58:30 > 0:58:33If the studio's still standing, we know it works.

0:58:33 > 0:58:37- But tinfoil, what's wrong with tinfoil?- You could use tinfoil,

0:58:37 > 0:58:39- or paper. Whatever takes your fancy, really.- Right.

0:58:39 > 0:58:41There's no real difference there.

0:58:41 > 0:58:44- It's just that we choose...- There is - one's foil and one's paper.

0:58:44 > 0:58:46Well, yeah, there is. And foil won't go on fire,

0:58:46 > 0:58:47so if you are a bit scared,

0:58:47 > 0:58:50if you're thinking, "Will it set the house on fire?"

0:58:50 > 0:58:52- maybe just use tinfoil.- OK.

0:58:52 > 0:58:53So we're just skinning off...

0:58:54 > 0:58:55I'll start using tinfoil.

0:58:55 > 0:58:58- It was a long way of getting round to that, really.- Thanks.

0:58:59 > 0:59:01- Skinning it as well? - Take the skin off.

0:59:01 > 0:59:02You can actually use tinfoil

0:59:02 > 0:59:05and do en-papillote on top of a barbecue, couldn't you?

0:59:05 > 0:59:07You'd have the heat coming from the bottom,

0:59:07 > 0:59:09- the steam affecting the foil. - Yep.- Definitely, yeah.

0:59:09 > 0:59:12You come from a part of the world that likes barbecues,

0:59:12 > 0:59:13straight into a barbecue.

0:59:13 > 0:59:15Absolutely. Always thinking that way.

0:59:15 > 0:59:16Just going to trim all the fish.

0:59:16 > 0:59:19- However, you can use paper on a barbecue.- Can you?

0:59:19 > 0:59:22If you soak it really well in water and then wrap up the fish

0:59:22 > 0:59:23and cook it on there.

0:59:24 > 0:59:26- Can you?!- Yeah.

0:59:26 > 0:59:27TRISH: I've seen it done.

0:59:27 > 0:59:30Trish is going to try that one.

0:59:30 > 0:59:31I'm looking forward to my next...

0:59:31 > 0:59:34Next-door neighbour will be there with the fire extinguisher ready.

0:59:34 > 0:59:35Right...

0:59:35 > 0:59:39So what you've done - you've sliced all the auber... Aubergines?

0:59:39 > 0:59:44- Courgettes.- ..courgettes. If you just want to cut the olives in half.

0:59:44 > 0:59:46I'm doing that right on cue.

0:59:46 > 0:59:48Now, is this on your restaurant menu?

0:59:48 > 0:59:53It is in the summer. We're very, very lucky we have a garden in Odette's.

0:59:53 > 0:59:55Very lucky in London to have a garden, aren't you?

0:59:55 > 0:59:57Definitely, especially as a restaurant, as well.

0:59:57 > 1:00:01So this is one of the dishes that we serve in the garden in the summer.

1:00:01 > 1:00:04You can have it inside as well, not just in the garden.

1:00:04 > 1:00:08OK, we're going to fold the sole in three. It helps...

1:00:09 > 1:00:11So it doesn't overcook. If you just put them in half,

1:00:11 > 1:00:13they've got a tendency of overcooking.

1:00:13 > 1:00:15- It's a little bit thinner. - It's a thin fish.

1:00:15 > 1:00:17You can overcook it quite quickly.

1:00:17 > 1:00:18This'll take six or seven minutes.

1:00:18 > 1:00:20Hopefully we get it all done in real-time.

1:00:20 > 1:00:22There we go, little bit of salt and pepper.

1:00:23 > 1:00:26Get all your basil.

1:00:26 > 1:00:28- That's it.- Basil leaves. - Basil leaves.

1:00:28 > 1:00:31Bit of olives in there for a bit of natural saltiness. That's it.

1:00:31 > 1:00:32Spring onions.

1:00:34 > 1:00:36Little bit of basil on top. You can tear it.

1:00:36 > 1:00:39- If you can't find lemon sole, any fish like this...- Plaice is good.

1:00:39 > 1:00:40Plaice would be good as well.

1:00:40 > 1:00:43- Salmon's really good en papillote as well.- Definitely.

1:00:43 > 1:00:44Just take the skin off first

1:00:44 > 1:00:47before you put en papillote.

1:00:47 > 1:00:49What we're going to do - this is the most important part.

1:00:49 > 1:00:53We're just going to fold all the edges.

1:00:53 > 1:00:56Make sure we keep all the steam inside, cos that's how it cooks.

1:00:56 > 1:00:58It's like a Cornish pasty.

1:00:58 > 1:00:59QUIET CHUCKLING

1:00:59 > 1:01:03- It is!- But with fish. - That's how you make a Cornish pasty.

1:01:03 > 1:01:04Paper is the pastry.

1:01:04 > 1:01:07- What we're going to do now - add the white wine.- Yep.

1:01:08 > 1:01:12- That's what gives us the steam. - Ah, right.

1:01:12 > 1:01:14Then we keep on folding it over.

1:01:14 > 1:01:16If you're having a dinner party,

1:01:16 > 1:01:17Come Dine With Me,

1:01:17 > 1:01:21stick that in your fridge before your guests turn up.

1:01:21 > 1:01:23You're ready to rock'n'roll.

1:01:23 > 1:01:27Chef, I just dare you to drink all of them things now in them glasses.

1:01:27 > 1:01:30Knock 'em all back in one. Go on, Chef.

1:01:30 > 1:01:32- Maybe not, yeah.- Double cream...

1:01:32 > 1:01:34Bang! Bang! Bang! Go on!

1:01:34 > 1:01:36Double cream, chicken stock.

1:01:36 > 1:01:39- Chicken stock? - This is for the polenta.

1:01:39 > 1:01:42- We're going to infuse a little bit of thyme.- Yep.

1:01:43 > 1:01:45Little bit of garlic and a bay leaf.

1:01:45 > 1:01:47Bring that to the boil and let it infuse.

1:01:47 > 1:01:48You don't want to boil it.

1:01:48 > 1:01:50You want to bring it to the simmer

1:01:50 > 1:01:52and let it sit for about a minute or so.

1:01:52 > 1:01:54We've got one here that's already been infusing.

1:01:54 > 1:01:57- What we're going to do is strain it off.- Yep.

1:01:59 > 1:02:00How much time do we have?

1:02:00 > 1:02:03- This is instant polenta you've got. - Instant polenta.

1:02:03 > 1:02:06- So we bring the milk back up to the boil.- Do you want to grate..?

1:02:06 > 1:02:10Yes, grate the Parmesan, please. We'll add that right at the end.

1:02:10 > 1:02:12Little bit of salt in there.

1:02:12 > 1:02:14Bring it to the boil.

1:02:14 > 1:02:16You must make sure that when you're buying this,

1:02:16 > 1:02:17it is instant polenta.

1:02:17 > 1:02:20Instant, otherwise we'll be here for another 20 minutes

1:02:20 > 1:02:23- waiting for the polenta to cook. - You cook it in the same sort of way.

1:02:23 > 1:02:25Yeah, I keep moving it, otherwise...

1:02:25 > 1:02:27What it does, it absorbs all the milk

1:02:27 > 1:02:29and the chicken stock.

1:02:29 > 1:02:31If you just let it...just pour it in,

1:02:31 > 1:02:35it'll just come out one big blob at the bottom of the saucepan.

1:02:35 > 1:02:36Do you want any more cheese?

1:02:36 > 1:02:39- That'll be enough.- Sure? - Yeah, that's good.

1:02:39 > 1:02:42I'm just thinking of the souffle last week.

1:02:42 > 1:02:46- Yeah.- Or rather, soup. - It wasn't a good one, was it?

1:02:46 > 1:02:49- Right.- OK, we've just got to keep on whisking...

1:02:49 > 1:02:50- Yes.- ..to bring it up.

1:02:50 > 1:02:53It will actually thicken quite quickly.

1:02:53 > 1:02:56In the next 30 seconds to a minute, hopefully, we will have...

1:02:58 > 1:02:59..wet polenta.

1:02:59 > 1:03:01Now, a lot of people, when they have polenta,

1:03:01 > 1:03:05you make it with water and butter, set it in a tray and grill it.

1:03:05 > 1:03:08It's OK, but try it like this - it's something different.

1:03:08 > 1:03:10It's something different.

1:03:10 > 1:03:13You can add a lot of flavours into this, some olives, a bit of basil.

1:03:13 > 1:03:15See it's now thickened up?

1:03:15 > 1:03:18- Yeah.- You don't want it too dry either.

1:03:18 > 1:03:20What we're going to do now - especially for you, James -

1:03:20 > 1:03:22a bit of butter.

1:03:24 > 1:03:26We'll add the cheese.

1:03:27 > 1:03:28Ah, look at that.

1:03:30 > 1:03:33We're just going to whisk all of that in now.

1:03:36 > 1:03:38- Salt in there?- Salt is in there.

1:03:39 > 1:03:41- A bit more cheese?- Yes.

1:03:45 > 1:03:47And you'd often put Parmesan in?

1:03:47 > 1:03:50- Always Parmesan.- If you start putting Gruyere in there...

1:03:50 > 1:03:53It goes a bit stringy, you have to be cutting it off.

1:03:53 > 1:03:54The fish is there.

1:03:55 > 1:04:00We're hoping the bag is going to be nice and...raised.

1:04:00 > 1:04:02- Look at that.- Stick that there.

1:04:07 > 1:04:10You could serve it straightaway out the bag if you wanted to.

1:04:10 > 1:04:13What we're going to do is take it out.

1:04:20 > 1:04:22We're just going to pick it all out.

1:04:22 > 1:04:24Losing all our juices.

1:04:26 > 1:04:28Pick it all up.

1:04:28 > 1:04:31- I think Lenny likes a big portion. Can you hold that one second?- Yeah.

1:04:34 > 1:04:36I'll take that paper off.

1:04:40 > 1:04:42All that's had is six minutes?

1:04:42 > 1:04:47Six minutes in the oven, steamed with all the...

1:04:47 > 1:04:51Get all the paper off. Don't want to be serving paper.

1:04:51 > 1:04:54And then with a wet polenta to the side.

1:04:56 > 1:04:58Get a bigger spoon, I think.

1:05:00 > 1:05:01That is it.

1:05:03 > 1:05:05Everything's there.

1:05:05 > 1:05:09So, that is my lemon sole cooked in a bag with wet polenta.

1:05:09 > 1:05:11How fantastic does that look?

1:05:17 > 1:05:20Sprinkle some cheese on the top.

1:05:20 > 1:05:22There you go. Looks great.

1:05:22 > 1:05:25- Dive into that, Lenny.- OK.

1:05:25 > 1:05:27Tell us what you think of that one.

1:05:27 > 1:05:29We were all surprised at how fast it was.

1:05:29 > 1:05:33Six minutes. I think heating it up in the pan does help.

1:05:33 > 1:05:34Yeah, definitely.

1:05:34 > 1:05:37You can put a tray in the oven, preheat it

1:05:37 > 1:05:40and put the bag straight on the tray so it starts to cook instantly.

1:05:41 > 1:05:44- It's delicious. - So light.- Lovely and light.

1:05:49 > 1:05:51And if you want your recipe to work,

1:05:51 > 1:05:53then don't take any of Lenny's advice -

1:05:53 > 1:05:56drinking the ingredients certainly won't help.

1:05:56 > 1:05:58When Marcus Wareing and Martin Blunos did the Omelette Challenge,

1:05:58 > 1:06:01both chefs were keen to shave valuable seconds off

1:06:01 > 1:06:05their omelette challenge times, but they had a harsh judge - me.

1:06:05 > 1:06:07Let's get down to business.

1:06:07 > 1:06:09Martin and Marcus, you ready to take up the omelette challenge?

1:06:09 > 1:06:10Yes.

1:06:10 > 1:06:13All the recipes that come on to this show battle it out

1:06:13 > 1:06:15against the clock and each other to see how fast

1:06:15 > 1:06:17they can make a very simple three-egg omelette.

1:06:17 > 1:06:20It's tough. Last week Bryn Williams was disqualified.

1:06:20 > 1:06:23Martin, do you think you can make it on to the blue board?

1:06:23 > 1:06:26That's me goal - just to get on that blue board.

1:06:26 > 1:06:30The guys on the top could have made two by the time you've made one.

1:06:30 > 1:06:33I'm looking at quality here.

1:06:33 > 1:06:36This was pretty good - Mr Gilles.

1:06:38 > 1:06:41He is grinning. Marcus, you're down to 45 seconds.

1:06:41 > 1:06:44He is milking this. You've got to take him off there.

1:06:44 > 1:06:45You could beat him.

1:06:45 > 1:06:47I would get him to take it off himself, but he can't reach.

1:06:47 > 1:06:50You can choose what you like from the ingredients in front of you,

1:06:50 > 1:06:53must be a three-egg omelette. You've got the usual stuff. Are you ready?

1:06:53 > 1:06:56- Yeah.- The clock stops as soon as the omelette hits the plate.

1:06:56 > 1:06:57But I don't like tasting it.

1:06:57 > 1:06:59- Are you ready?- Yeah. - Three, two, one, go.

1:07:01 > 1:07:04Oh, come on. I've got to get this right.

1:07:04 > 1:07:06Use a bit of salt.

1:07:06 > 1:07:09They say they don't take it serious! Look at that!

1:07:09 > 1:07:11No competition here, look at that.

1:07:15 > 1:07:17Come on, Marcus.

1:07:17 > 1:07:19- Quality check.- Well, I know that, but, you know...

1:07:21 > 1:07:23Football will be on in a minute.

1:07:23 > 1:07:26Oh, he's catching him up. He's caught up already!

1:07:26 > 1:07:30Look at this! I think Marcus could well...

1:07:31 > 1:07:32GONG CLANGS

1:07:33 > 1:07:35GONG CLANGS

1:07:37 > 1:07:39Two very, very fast. Very, very fast.

1:07:39 > 1:07:41Let's taste this one first.

1:07:42 > 1:07:44It doesn't look cooked to me, James.

1:07:45 > 1:07:49That's still running around the farmyard, mate.

1:07:49 > 1:07:52LAUGHTER

1:07:52 > 1:07:56- Be honest.- I'm honest. Wait and see.

1:07:56 > 1:07:57However...

1:07:58 > 1:08:01..this looks like a two-star omelette to me.

1:08:01 > 1:08:04I don't really have to taste this to know this is...

1:08:04 > 1:08:07- Cooked.- ..cooked.

1:08:10 > 1:08:12First of all... Marcus...

1:08:14 > 1:08:17..how do you think you've done?

1:08:17 > 1:08:18I'll say halfway.

1:08:18 > 1:08:22- Halfway house.- You think you've beaten your time?- Yes.

1:08:22 > 1:08:25Well, you WERE 45 seconds.

1:08:26 > 1:08:28- You HAVE beaten it.- Good.

1:08:28 > 1:08:30- But by how much?- Not a lot.

1:08:31 > 1:08:36You are level with the other... It's like a Michelin club.

1:08:36 > 1:08:38Right there,

1:08:38 > 1:08:41there's about 18 million Michelin stars in amongst that club.

1:08:41 > 1:08:44- 35 seconds.- Fantastic.

1:08:44 > 1:08:46With Mr Michel Roux Senior.

1:08:46 > 1:08:48We're climbing.

1:08:48 > 1:08:51Martin Blunos...

1:08:51 > 1:08:52how do you think you done?

1:08:52 > 1:08:56If you bin me, then I'm going to stay on the orange board,

1:08:56 > 1:08:57and I'm going to be gutted.

1:08:57 > 1:09:02Martin, you did it in 32 seconds.

1:09:02 > 1:09:04However, it wasn't cooked, so you're not on it.

1:09:11 > 1:09:13Well done, Marcus, and better luck next time, Martin.

1:09:13 > 1:09:16It's never going to be a quiet morning with the Hairy Bikers

1:09:16 > 1:09:19cooking in the studio, but when you add Jenny Eclair to the mix,

1:09:19 > 1:09:22it was just set to get louder. Take a look at this.

1:09:22 > 1:09:24And there is a recipe in there somewhere.

1:09:24 > 1:09:26What are you cooking today?

1:09:26 > 1:09:32What we're going to do is a fantastic spiced guinea fowl breast

1:09:32 > 1:09:37- with a lovely spicy paste on it. - The spicy paste, which is...?

1:09:37 > 1:09:42Mustard seed, fennel, mace, some white pepper, some salt,

1:09:42 > 1:09:45some cardamom pods that we're going to take the seeds out of.

1:09:45 > 1:09:48A thumb-sized bit of root ginger there,

1:09:48 > 1:09:51some chilli and the good old yoghurt.

1:09:51 > 1:09:54It's healthy, low fat, and I don't eat a lot of it, clearly.

1:09:54 > 1:09:56We'll run through the salad once we've got those done.

1:09:56 > 1:09:58- Shall we crack on?- Yeah.

1:09:58 > 1:10:02- The good thing about this is, you see this cornucopia of loveliness?- Yes.

1:10:02 > 1:10:04You put it in there like that.

1:10:04 > 1:10:09And then what we're going to do is release all of those fantastic

1:10:09 > 1:10:12flavours that's in those seeds.

1:10:12 > 1:10:14These are the coriander and fennel seeds.

1:10:14 > 1:10:17The good thing about it is, you can tell, cos it smells,

1:10:17 > 1:10:20and they sound like they're just about to pop.

1:10:20 > 1:10:23So, we put that in there like that

1:10:23 > 1:10:26and you give it what-for with a very large hammer.

1:10:26 > 1:10:31Then you put some oil in the pan. Dead easy, this.

1:10:31 > 1:10:36We're going to take the skin off the guinea fowl breast.

1:10:36 > 1:10:39The reason for that is I want all of those fantastic flavours

1:10:39 > 1:10:40to permeate through the meat.

1:10:40 > 1:10:43- Guinea fowls are fantastic meat, really.- Oh, it's great, love it.

1:10:43 > 1:10:47I love it. It's more... I don't know. It's just...

1:10:47 > 1:10:48It's from West Africa

1:10:48 > 1:10:51and we thank the Portuguese for brining this over.

1:10:51 > 1:10:53There's a lot to thank the Portuguese for, you know.

1:10:53 > 1:11:00Tempura was Portuguese. Vindaloo was Portuguese.

1:11:00 > 1:11:01Football.

1:11:01 > 1:11:03THEY LAUGH

1:11:04 > 1:11:07The great thing about this recipe is everything goes into a blender,

1:11:07 > 1:11:10- which is great for me. - Could you do this with chicken?

1:11:10 > 1:11:13Yeah, you could. Absolutely.

1:11:13 > 1:11:16But the good thing about using guinea fowl is, first of all,

1:11:16 > 1:11:18it's a little bit exotic, it's a little bit different.

1:11:18 > 1:11:21But what's great about it, the density of the meat,

1:11:21 > 1:11:25and it's slightly more flavoursome than a chicken breast.

1:11:25 > 1:11:28And we know our breasts, me and Dave.

1:11:28 > 1:11:31Sometimes the guinea fowl, you take the breasts off the bird,

1:11:31 > 1:11:34but then if you poach that, you can use that meat,

1:11:34 > 1:11:36make fantastic guinea fowl and split pea soup.

1:11:36 > 1:11:39I think the most important thing about guinea fowl is

1:11:39 > 1:11:41you don't overcook it.

1:11:41 > 1:11:44Let's talk price here, boys. Which is more expensive -

1:11:44 > 1:11:46the guinea fowl or the chicken breast?

1:11:46 > 1:11:49Are we talking good chicken or...? This is the thing, you see.

1:11:49 > 1:11:51There's actually isn't much difference

1:11:51 > 1:11:52between a good chicken and a guinea fowl.

1:11:52 > 1:11:55It's like a Geordie lass on the beach, that - look at the tan.

1:11:55 > 1:11:58Aye, burnt!

1:11:58 > 1:12:01- Ginger's gone in there. - That's great.

1:12:01 > 1:12:04Ginger in, chilli in, and then I love this.

1:12:04 > 1:12:08Put those in as well. That's the mace.

1:12:08 > 1:12:10That's mace - white pepper.

1:12:11 > 1:12:14A bit of salt there.

1:12:14 > 1:12:15There you go.

1:12:15 > 1:12:19Now, the cardamom. This is a wonderful thing, the cardamom pod.

1:12:19 > 1:12:22We do a great martini with these, they're fantastic.

1:12:22 > 1:12:25The black seeds in the middle of the pod is what you want.

1:12:25 > 1:12:28I'll just show you those. If you just break them open.

1:12:28 > 1:12:34The problem is, when you get Indian takeaways, they leave these in.

1:12:34 > 1:12:40- Yeah, why?- You just need the little black seeds, which those are.

1:12:40 > 1:12:42Yep. Put those in.

1:12:44 > 1:12:45Don't use the husks.

1:12:45 > 1:12:48Don't use the husks. Straight in again.

1:12:48 > 1:12:51This is some lovely semi-set yoghurt.

1:12:52 > 1:12:55- Stick the top on. - You've got mace in there.

1:12:56 > 1:13:01- It's the husk of the... - Morecambe Bay, it's famous for.

1:13:01 > 1:13:02Potted shrimps.

1:13:02 > 1:13:05That's the paste. Dead simple.

1:13:05 > 1:13:08What we're going to do is we just put that...

1:13:08 > 1:13:12on top of the guinea fowl breast, like that.

1:13:12 > 1:13:15It goes straight in the oven, ten minutes, 180 degrees.

1:13:15 > 1:13:16Bob's your uncle.

1:13:17 > 1:13:19Cos it's very hot in the same pan,

1:13:19 > 1:13:22you can reduce the temperature down quite dramatically.

1:13:22 > 1:13:25Probably four minutes in there.

1:13:25 > 1:13:28This salad. It's a cornucopia of loveliness again.

1:13:28 > 1:13:33- What we're going to do is ribbon... - Ribbon.- Now, there's the thing.

1:13:33 > 1:13:37Take the potato peeler and give if what-for with your cucumber.

1:13:37 > 1:13:39Run through the salad.

1:13:39 > 1:13:42What we have is, we have... What's this?

1:13:42 > 1:13:44Bear with me. Carrot. Roll with it.

1:13:44 > 1:13:48Carrot, cucumber, many uses for those.

1:13:48 > 1:13:52Onion. Joking! Tomato.

1:13:52 > 1:13:54And then we've got some coconut, some chilli.

1:13:54 > 1:13:57What we're going to do is we're going to ribbon all that together.

1:13:57 > 1:13:59- Chop this nice and fine. - You want me to do that?- Yes, please.

1:13:59 > 1:14:03And if you can do the same with half of the chilli, please.

1:14:03 > 1:14:06The dressing, it's got to be nice and light,

1:14:06 > 1:14:07so we're going to use some palm sugar.

1:14:07 > 1:14:10If you haven't got palm sugar, what you can do,

1:14:10 > 1:14:12you can use a little bit of honey.

1:14:12 > 1:14:15And we're going to do that with some...

1:14:15 > 1:14:20- What's this?- Lemon.- Yes! Jenny, you're awake! It's amazing!

1:14:20 > 1:14:22- I know that one! - That's good, that.

1:14:22 > 1:14:25We're just going to kept it nice and light,

1:14:25 > 1:14:27so we've got all those lovely textures.

1:14:27 > 1:14:30I'm going to check your guinea fowl.

1:14:31 > 1:14:34We saw you on our screens just after Christmas,

1:14:34 > 1:14:37you came back to the UK with a little two-parter,

1:14:37 > 1:14:41and those people who didn't see it, it's on again this week.

1:14:41 > 1:14:46- Monday and Tuesday next week. Watch it.- 8:30, BBC Two.

1:14:46 > 1:14:48Be there or be square.

1:14:49 > 1:14:51There we go.

1:14:52 > 1:14:54You seem to be doing quite a bit of stuff in the UK now.

1:14:54 > 1:14:56What are you doing this weekend?

1:14:56 > 1:15:02We're going to do a little bit of work for the Joey Dunlop Foundation.

1:15:02 > 1:15:07- This is bikes, yeah?- Motorcycles. A major big passion of ours.

1:15:07 > 1:15:10And we're going to be riding Joey Dunlop's world championship bikes,

1:15:10 > 1:15:13which I'm so excited about, I can't even speak.

1:15:13 > 1:15:17- It's just great.- Can anybody go down there tomorrow?- Yeah.

1:15:17 > 1:15:20Come down, see us all, have a craic.

1:15:20 > 1:15:23It's to celebrate the centenary of motorcycle racing,

1:15:23 > 1:15:25and Brooklands is where it all started.

1:15:25 > 1:15:27So, it's like a bit party and there's lots going on.

1:15:27 > 1:15:31We're just going to party, really, and hopefully not trash the bikes.

1:15:31 > 1:15:34I've just taken the seeds out the tomato.

1:15:34 > 1:15:37They're going to go into the salad with the ribbons.

1:15:40 > 1:15:44- This one, finely chopped? - Yes, please.

1:15:46 > 1:15:49Then we take fresh coconut. The reason we're using this is

1:15:49 > 1:15:54because desiccated coconut just simply wouldn't work, would it?

1:15:54 > 1:15:56Is there a season for coconut?

1:15:56 > 1:15:58No. Tesco. That's it.

1:15:58 > 1:16:00Supermarkets, whatever.

1:16:00 > 1:16:04No, not that I'm aware of. I'm sure there is in coconut land.

1:16:06 > 1:16:07THEY GIGGLE

1:16:08 > 1:16:10So, we chop that nice and fine.

1:16:10 > 1:16:13I thought that was an intelligent question!

1:16:13 > 1:16:15It was, it was just not an intelligent answer.

1:16:15 > 1:16:18- I have no idea, is the answer. - There must be a coconut season.

1:16:18 > 1:16:21They go green and turn and drop on your head.

1:16:21 > 1:16:23The warnings go up on the beach...

1:16:23 > 1:16:27Somebody's walking up the beach, you get a coconut on your barnet,

1:16:27 > 1:16:29- and that's you.- A lethal weapon.

1:16:31 > 1:16:35- You want coriander in there as well? - Yes, please. If you can chop that.

1:16:37 > 1:16:40Into this little bowl is our dressing, which is a lovely thing,

1:16:40 > 1:16:42sweet and sour vibe.

1:16:42 > 1:16:46Try and get palm sugar if you can cos it's such a great flavour.

1:16:46 > 1:16:50I'm awake now. It happens, that, with live telly, doesn't it?

1:16:50 > 1:16:52- Yes.- You go, "Whaa."

1:16:53 > 1:16:57What was in that little glass - was that the sugar?

1:16:57 > 1:17:02- That's the palm sugar. Lovely. - And what is palm sugar?

1:17:02 > 1:17:04- It's sugar from a palm! - Have a look at it.

1:17:05 > 1:17:08"Sugar from a palm," you said!

1:17:08 > 1:17:11I'm being flippant now, sorry, Jenny. I didn't mean it.

1:17:11 > 1:17:14- It's from the heart of palm, isn't it?- Yes, it is.

1:17:14 > 1:17:15JAMES CHOKES

1:17:15 > 1:17:19- I've got some of that chilli. - It's quite fudgy.

1:17:19 > 1:17:23- It is. It's like a caramel. - Natural sugar, it's healthy.

1:17:23 > 1:17:25Just tell you what's in the dressing.

1:17:25 > 1:17:28Palm sugar, lemon juice and a bit of olive oil.

1:17:28 > 1:17:32- I'm glad you know what you're doing. - Sorry, I'm coughing.

1:17:32 > 1:17:33I've got some of that chilli.

1:17:33 > 1:17:37I tell you what, it's better to cough with chilly than, you know, not.

1:17:38 > 1:17:41Just give that a nice little mix.

1:17:41 > 1:17:46- I'm going to have a drink of water. - Are you all right?- I'm fine.

1:17:46 > 1:17:48This is the bit I like - hands in it.

1:17:48 > 1:17:53- I hoped you washed those hands! - Of course, Madam! How dare you.

1:17:53 > 1:17:56We just toss the salad, like that.

1:17:57 > 1:17:59And we put it on a plate

1:17:59 > 1:18:03in a chef-y, jaunty fashion. Which is difficult for me cos I'm neither.

1:18:03 > 1:18:07There we are. Oh, look at that.

1:18:07 > 1:18:10- Do you want that straight on the top?- Yes, please.

1:18:10 > 1:18:12This has cooked nicely as well. Looks colourful.

1:18:14 > 1:18:16Remind us what that is again.

1:18:16 > 1:18:22That is spiced guinea fowl with a coconut and cucumber salad.

1:18:22 > 1:18:25- A little bit of seasoning. - Makes all the difference.

1:18:25 > 1:18:26Done.

1:18:31 > 1:18:33There we go.

1:18:33 > 1:18:37It's cooked in real-time. Over here. There you go.

1:18:38 > 1:18:40- Dive in.- Do we all share this?

1:18:40 > 1:18:43Yes. Is the first time you've tried guinea fowl?

1:18:43 > 1:18:46- I think it might be.- Dive in. - See what you think, Jenny.

1:18:46 > 1:18:50Let me see if I can tell the difference between this and chicken.

1:18:50 > 1:18:53It is slightly different. A gamey flavour.

1:18:53 > 1:18:56Don't overcook it if you're doing this at home.

1:18:56 > 1:18:57Am I going to burn myself?

1:18:57 > 1:19:00No, you're going to be all right. Yes.

1:19:02 > 1:19:05The paste has got a little bit of a kick to it.

1:19:05 > 1:19:08- Yeah.- This is very nice. Thank you. - It's a surprise?

1:19:08 > 1:19:10- I congratulate you.- Thank you.

1:19:10 > 1:19:13- Dive in.- Thank you. - What do you reckon, guys?- Fantastic.

1:19:13 > 1:19:15Really fresh.

1:19:16 > 1:19:18What's that paste like?

1:19:18 > 1:19:2140% of the guinea fowl that we eat in the UK is imported from France.

1:19:21 > 1:19:26- Belgium.- So, we don't have it in this country?

1:19:26 > 1:19:29We do have it in this country, but we import quite a bit.

1:19:29 > 1:19:30And you know why?

1:19:30 > 1:19:35Because it's really hard to catch. They're dead fast, guinea fowl.

1:19:40 > 1:19:42I'm glad you liked it in the end, Jenny.

1:19:42 > 1:19:45Now, when former EastEnder Kacey Ainsworth faced her

1:19:45 > 1:19:48Food Heaven or Food Hell, she couldn't even LOOK at goat's cheese.

1:19:48 > 1:19:52That's how much she hated it. She'd rather have a dessert instead.

1:19:52 > 1:19:54But what did she end up with? Let's find out.

1:19:54 > 1:19:57Kacey, just to remind you, your version of Food Heaven could be

1:19:57 > 1:19:59these delicious oranges

1:19:59 > 1:20:01with a nice sweet choux bun with chocolate sauce,

1:20:01 > 1:20:05- caramelised oranges on top. - They're looking good.

1:20:05 > 1:20:10Could be. However, it could be the dreaded Food Hell.

1:20:10 > 1:20:13What a great selection of goat's cheese.

1:20:13 > 1:20:18Just lovely. Particularly that one, from Devon.

1:20:19 > 1:20:21It's disgusting.

1:20:21 > 1:20:24- No!- She really doesn't like this.

1:20:24 > 1:20:26But this could be fantastic.

1:20:26 > 1:20:28How do you think the viewers have done at home?

1:20:28 > 1:20:31Well, I hope that they really loved Little Mo so much that they

1:20:31 > 1:20:34wouldn't put her through the indignity of eating goat's cheese.

1:20:34 > 1:20:37Unfortunately they did.

1:20:37 > 1:20:39- Have they?- Yeah.

1:20:39 > 1:20:42- Lose the goat's cheese, they've chosen your choux buns.- Yay.

1:20:42 > 1:20:45For the first time in three weeks, with 66% of the votes.

1:20:45 > 1:20:48I'm going to have to get straight on cos there's loads to do.

1:20:48 > 1:20:49I've washed my hands.

1:20:49 > 1:20:51We need to segment the oranges, please.

1:20:51 > 1:20:54Can you zest them and segment them, Jason?

1:20:54 > 1:20:57Using a blowtorch, if you can caramelise the top of them,

1:20:57 > 1:20:59that will be great, what I'm going to do with this.

1:21:01 > 1:21:04We've got our water and our butter.

1:21:04 > 1:21:08This is important when you're making choux pastry

1:21:08 > 1:21:10that you bring this to the boil.

1:21:10 > 1:21:14But all the butter needs to be melted first.

1:21:14 > 1:21:19If you can whip that up. And then add that orange zest to there.

1:21:19 > 1:21:22The blowtorch should be underneath there.

1:21:26 > 1:21:28It's really simple to make choux pastry.

1:21:28 > 1:21:30What we do is take the water, the butter, some sugar -

1:21:30 > 1:21:34sugar helps glaze the top of the choux bun.

1:21:34 > 1:21:36Salt.

1:21:36 > 1:21:37We still put salt in there.

1:21:39 > 1:21:45Once it's brought up to the boil like that, throw in the flour.

1:21:45 > 1:21:47- Any particular type of flour?- Plain.

1:21:47 > 1:21:50- Do you need to sieve it? - No, you don't need to sieve.

1:21:50 > 1:21:52The old recipes, when they say "sieve" it was only meant for

1:21:52 > 1:21:59300 years ago, when flour used to have mites and bugs in it.

1:21:59 > 1:22:03- Lovely.- But nowadays there's no real need to sieve flour.

1:22:03 > 1:22:07Cos we don't have any bugs. Not the last time I looked, anyway.

1:22:07 > 1:22:09And you're not bothered it looks really lumpy like that?

1:22:09 > 1:22:11It's NOT lumpy!

1:22:12 > 1:22:15That's not lumpy, that's how choux pastry is.

1:22:15 > 1:22:19- OK.- You keep mixing it.

1:22:21 > 1:22:24You should be able to hear it pop - listen.

1:22:24 > 1:22:26I can! I can hear it pop!

1:22:26 > 1:22:29That's all the gluten in the flour popping.

1:22:29 > 1:22:31That's what we need. As it pops, it gets thicker.

1:22:31 > 1:22:33It's almost like making a roux,

1:22:33 > 1:22:35- you wouldn't add this amount of flour into it, though.- No.

1:22:35 > 1:22:37This is what we're looking for.

1:22:38 > 1:22:42Once you've got a big lump like that, take the whole lot

1:22:42 > 1:22:44and place it into a machine.

1:22:44 > 1:22:47- If you can switch that on for me. - OK.

1:22:48 > 1:22:52- Switch that on.- How do you...? - "On" is the other side.

1:22:52 > 1:22:54Nobody told me!

1:22:54 > 1:22:57You switch it on so it's just nice and slow,

1:22:57 > 1:22:58so it cools down slightly.

1:22:58 > 1:23:02- How high do you have to have that heat?- Quite high.

1:23:02 > 1:23:04We're going to make a sauce to go with this.

1:23:04 > 1:23:08This is the chocolate sauce. Sugar and water.

1:23:08 > 1:23:11Most people, when they're making chocolate sauce, use double cream,

1:23:11 > 1:23:13I never do that.

1:23:13 > 1:23:16- I use sugar and water, and you'll see the reason why in a second.- OK.

1:23:16 > 1:23:20When I add this chocolate, and this is really good dark chocolate,

1:23:20 > 1:23:23but it's the same if you're making a white chocolate sauce...

1:23:23 > 1:23:24Throw that in there.

1:23:24 > 1:23:26And whisk.

1:23:26 > 1:23:29If you can whisk this over a heat.

1:23:29 > 1:23:32When we throw in our chocolate, this stock syrup that we've got,

1:23:32 > 1:23:35the sugar and the water, will give it a lovely rich colour.

1:23:35 > 1:23:37What we don't want to do is boil this.

1:23:37 > 1:23:41If you can just whisk that over on that heat over there.

1:23:41 > 1:23:44And you don't have to melt the chocolate beforehand?

1:23:44 > 1:23:49No, just throw it in. I've got them all working now!

1:23:49 > 1:23:51Yay!

1:23:51 > 1:23:55If you can caramelise those segments, that will be great.

1:23:55 > 1:23:58Next I'm going to throw in my eggs one by one.

1:23:58 > 1:24:00You don't add them all together

1:24:00 > 1:24:03otherwise the mixture will actually split.

1:24:03 > 1:24:06You don't add this whilst the choux pastry's too hot, otherwise

1:24:06 > 1:24:08it cooks the eggs as well.

1:24:08 > 1:24:11Then you have scrambled choux pastry. Not good.

1:24:11 > 1:24:13It will look like Atul's omelette.

1:24:16 > 1:24:20You just keep mixing and mixing. You can stop that now.

1:24:20 > 1:24:23- Do I take it off the heat? - No, it's fine.

1:24:23 > 1:24:27When we mix this up, you'll see it start to come together

1:24:27 > 1:24:29and almost get thicker. Look at that.

1:24:29 > 1:24:32- Now all the lumps have gone. - They have. There's no lumps there.

1:24:34 > 1:24:37Once we get to that stage, you have your choux pastry.

1:24:37 > 1:24:38- Wow!- It's as easy as that.

1:24:40 > 1:24:42Another thing you can make with this is gnocchi.

1:24:44 > 1:24:47You can just mix herbs into there and then poach it

1:24:47 > 1:24:49and it makes gnocchi.

1:24:49 > 1:24:51Sometimes you mix that with potatoes,

1:24:51 > 1:24:53sometimes you don't need to use potato.

1:24:53 > 1:24:57I know the chef that you've been to, Mr Thomas Keller, Jason,

1:24:57 > 1:24:59who's probably one of the great chefs in the world, I think,

1:24:59 > 1:25:01he actually makes it without potato,

1:25:01 > 1:25:04which is just choux pastry, like this, poached with herbs through it.

1:25:04 > 1:25:06- Delicious.- Wow! - This is the important bit.

1:25:06 > 1:25:09If you can flavour that cream with a little bit of orange liqueur

1:25:09 > 1:25:12and then what we're going to do is put some custard in it.

1:25:12 > 1:25:14This is ready-made fresh custard.

1:25:16 > 1:25:18You can make your own.

1:25:18 > 1:25:21It stops it from being all whipped cream.

1:25:21 > 1:25:24Mix that together. Fill up the piping bag.

1:25:24 > 1:25:26How pleased are we that the audience chose this?

1:25:26 > 1:25:28This is the important bit.

1:25:28 > 1:25:30When you pipe this out, do it on an angle on a tray.

1:25:30 > 1:25:32As you pipe, you see it balloons up?

1:25:32 > 1:25:36Cos if I pipe it this way... it's going to end up with this.

1:25:36 > 1:25:40To make it lovely and smooth, that way, flick it up.

1:25:40 > 1:25:42- Let's have a go.- Go on, then.

1:25:42 > 1:25:43I'm terrible at piping.

1:25:43 > 1:25:46Make sure they're nice and caramelised.

1:25:49 > 1:25:51The secret is, make it look like a choux bun

1:25:51 > 1:25:56and not something a little terrier's left behind in the park.

1:25:56 > 1:26:00- So don't put the chocolate sauce in now.- No.

1:26:00 > 1:26:01A bit of water.

1:26:01 > 1:26:05Just press that, just gets rid of the old top over there.

1:26:05 > 1:26:08Set the oven at 400 degrees Fahrenheit.

1:26:08 > 1:26:09200 degrees centigrade.

1:26:09 > 1:26:12Put them in the oven. Put a tray in the bottom.

1:26:13 > 1:26:18Chef tip for you - water. Tray in the bottom, throw the water in.

1:26:18 > 1:26:21Shut the oven door. It creates steam and allows the buns to rise.

1:26:21 > 1:26:25After 20 minutes, open the door, cook it for another few minutes

1:26:25 > 1:26:28to let it dry out, and you end up with a bun like this.

1:26:28 > 1:26:33- Say that bit again.- 20 minutes. Open the oven door.

1:26:33 > 1:26:38Close it. Lets the steam come out, and it lets the choux buns dry out.

1:26:38 > 1:26:40- That's what we're looking for.- OK.

1:26:40 > 1:26:43- How we doing?- Nearly there.

1:26:43 > 1:26:45It just dries them out nicely.

1:26:45 > 1:26:48You want them lovely and crisp on the outside.

1:26:48 > 1:26:52Take your choux there, and we've got our lovely sauce.

1:26:52 > 1:26:54Grab a knife and fork, there you go.

1:26:54 > 1:26:56I will, don't worry.

1:26:56 > 1:27:00You see this lovely shiny sauce. Look at the colour of that.

1:27:01 > 1:27:03Hot chocolate sauce and oranges.

1:27:03 > 1:27:06I'm sure that's everybody's idea of Food Heaven.

1:27:06 > 1:27:08It's so Food Heaven.

1:27:08 > 1:27:12- How wonderful.- What do you think?

1:27:12 > 1:27:14This is going to go everywhere.

1:27:18 > 1:27:21- You like?- Mm-hm. - Bring over the glasses.

1:27:21 > 1:27:23We've got some wine to go with this.

1:27:23 > 1:27:25Oh, that's fabulous.

1:27:25 > 1:27:28- Tell us what you think. - Stolen from me again.

1:27:28 > 1:27:30There's six more over here, don't worry.

1:27:30 > 1:27:32Taste it cos it will go in two seconds.

1:27:33 > 1:27:37- Can I do these ones? - Tell us what you think.

1:27:38 > 1:27:39I don't get any, as usual.

1:27:44 > 1:27:47I know you liked it, Kacey, but put that piping bag down.

1:27:47 > 1:27:49That's all we've got time for on today's Best Bites.

1:27:49 > 1:27:52If you'd like to try cooking any of the fantastic food you've seen

1:27:52 > 1:27:56on today's programme, you can find all of those recipes on our website.

1:27:58 > 1:28:01We'll have plenty of great ideas on there for you to choose from.

1:28:01 > 1:28:04Have a lovely rest of your weekend and I'll see you next time.

1:28:04 > 1:28:05Bye for now.