0:00:02 > 0:00:04Time to get your taste buds tingling with some fantastic cooking.
0:00:04 > 0:00:06It's Saturday Kitchen Best Bites.
0:00:26 > 0:00:28Welcome to the show.
0:00:28 > 0:00:31Don't go anywhere for the next 90 minutes because we've got
0:00:31 > 0:00:34world-class chefs cooking up some treats for you today,
0:00:34 > 0:00:36as well as some hungry celebrity guests ready to
0:00:36 > 0:00:37feast on their offerings.
0:00:37 > 0:00:39The first lady of Irish cookery,
0:00:39 > 0:00:43Rachel Allen, cooks the perfect chicken recipe for a spring lunch.
0:00:43 > 0:00:47Pot-roast chicken with pilaf rice and wild garlic salad.
0:00:47 > 0:00:49And fresh from Hibiscus, Claude Bosi shows us
0:00:49 > 0:00:51exactly what to do with pork pie.
0:00:51 > 0:00:53He actually makes a sauce out of it.
0:00:53 > 0:00:56Yes, you heard right, he serves the unique sauce
0:00:56 > 0:01:00with an apple and breadcrumb crusted piece of halibut and pink grapefruit.
0:01:00 > 0:01:01It was delicious.
0:01:01 > 0:01:04And the forefather of modern Italian cookery,
0:01:04 > 0:01:07Antonio Carluccio, prepares the perfect Easter treat.
0:01:07 > 0:01:10He creates a sweet wheat tart with lemon zest, cinnamon,
0:01:10 > 0:01:15ricotta and orange blossom water. And it really was stunning.
0:01:15 > 0:01:18And Aled Jones faced his food heaven or food hell.
0:01:18 > 0:01:20Would he get his food heaven - fore rib of beef?
0:01:20 > 0:01:22I could be cooking a beautiful piece of beef
0:01:22 > 0:01:25and serving it with roast potatoes and proper Yorkshire pudding.
0:01:25 > 0:01:28Or would he get his dreaded food hell, anchovies,
0:01:28 > 0:01:30with my warm anchoiade with radishes, Caesar salad
0:01:30 > 0:01:32and devilled deep-fried anchovies?
0:01:32 > 0:01:35Find out what he gets to eat at the end of the show.
0:01:35 > 0:01:38But first, if you're a fan of prawns, look no further,
0:01:38 > 0:01:41because Bjorn van der Horst is here and he means business.
0:01:41 > 0:01:44- What are we cooking? - We are cooking prawns.
0:01:44 > 0:01:47We have these beautiful, beautiful prawns.
0:01:47 > 0:01:51It's a dish called El Cremat. In old Catalan it means cremated garlic.
0:01:51 > 0:01:56- Yes.- And it's the base of a dish they use for all sorts of seafood.
0:01:56 > 0:01:59- It's great, isn't it? - Yes, it's fantastic.
0:01:59 > 0:02:02- It's just a really simple thing. - Run through the ingredients.
0:02:02 > 0:02:05We have prawns, we have... The base of the seasoning is anchovies,
0:02:05 > 0:02:07chilli, garlic and shallots.
0:02:07 > 0:02:09Which you would chop up nice and fine.
0:02:09 > 0:02:12These together, all over the Mediterranean
0:02:12 > 0:02:14- you find this combination.- Yes.
0:02:14 > 0:02:18And they build the umami sensation.
0:02:18 > 0:02:23Because they compose all the different flavours that you get
0:02:23 > 0:02:27- in your palate when they are all combined.- That's very topical now.
0:02:27 > 0:02:30That's what Heston has been talking about on the news.
0:02:30 > 0:02:33The anchovies bring the saltiness, the shallots bring the acidity,
0:02:33 > 0:02:37the chilli brings the heat, so altogether,
0:02:37 > 0:02:42when they are combined, they bring all this stuff, which is...
0:02:42 > 0:02:45Parmesan has this thing, and all over, Italian, Spanish.
0:02:45 > 0:02:48The secret of this is good-quality anchovies to start with.
0:02:48 > 0:02:50- You need good-quality anchovies. - Which we've got there.
0:02:50 > 0:02:53And don't be afraid of anchovies because you'll see
0:02:53 > 0:02:55when we do this that they melt away
0:02:55 > 0:03:01and they really just season the oil, it's not your anchovies
0:03:01 > 0:03:04that you have when you are a kid, that nasty thing on the pizza.
0:03:04 > 0:03:06- Yeah.- That nobody liked.
0:03:06 > 0:03:10These melt away and really give a beautiful flavour,
0:03:10 > 0:03:11so don't be afraid of it.
0:03:11 > 0:03:14- And rather than using salt, why not use something natural?- Exactly.
0:03:14 > 0:03:16Anchovy is nice and salty as well.
0:03:16 > 0:03:19Tell us about these prawns because they number them
0:03:19 > 0:03:21for the size per kilo, don't they?
0:03:21 > 0:03:25They do, but these are very big prawns.
0:03:25 > 0:03:29And there's probably about five or six to the kilo of these.
0:03:29 > 0:03:31But if you can't find prawns like this,
0:03:31 > 0:03:35you can use 16s to 20s, which are quite easily available
0:03:35 > 0:03:36in your local supermarket.
0:03:36 > 0:03:39- Which means 16 to 20 per kilo.- Yes.
0:03:39 > 0:03:43And they are a bit smaller and you get more of them and they are great,
0:03:43 > 0:03:45and for the summer, it's so easy,
0:03:45 > 0:03:47and you can use any fish you want as well.
0:03:47 > 0:03:49You can use vegetables for this dish.
0:03:49 > 0:03:53For the garlic, you're going to take the centre piece out, aren't you?
0:03:53 > 0:03:56- I'll just wash my hands. - That's the little germ there.
0:03:56 > 0:04:00Yes, take the germ out of the garlic because if you don't take it out,
0:04:00 > 0:04:03that makes it hard to digest and makes your breath smell
0:04:03 > 0:04:07and your stomach upset, is the germ. And often, everyone forgets...
0:04:07 > 0:04:10On fresh garlic, that's the little green bit inside.
0:04:10 > 0:04:13Dried garlic, it's the little bit inside that.
0:04:13 > 0:04:16Yes, and we are going to do the same thing with the garlic for the aioli,
0:04:16 > 0:04:22which is a little dipping garlic that we use a lot in Spain.
0:04:22 > 0:04:26OK, I'm ready for you now. For your cooked prawns.
0:04:26 > 0:04:29- Do you want to take these prawns and finish peeling them?- Yes.
0:04:29 > 0:04:30Like I just did.
0:04:30 > 0:04:33- I'll get this started. - I'll start that.
0:04:33 > 0:04:36- You just peel the body and leave the tail on?- Yes.
0:04:36 > 0:04:39The pan is hot, and just put the anchovies in there
0:04:39 > 0:04:42and you'll notice they start to melt away.
0:04:43 > 0:04:47You can do this with risottos or any kind of pasta dish.
0:04:47 > 0:04:50You just melt the anchovies away and it just seasons the oil.
0:04:50 > 0:04:54- Then everything else goes in at the same time.- It dissolves, doesn't it?
0:04:54 > 0:04:57You get the hint of it, but not the harsh flavour.
0:04:57 > 0:04:59You don't taste the chilli or the garlic,
0:04:59 > 0:05:02you taste everything combined together when you are eating it.
0:05:02 > 0:05:04You'll notice that later.
0:05:07 > 0:05:09That's what's exciting about it.
0:05:09 > 0:05:13All combined, that's the umami, that dream thing you're looking for.
0:05:13 > 0:05:15But this dish is particularly...
0:05:16 > 0:05:21I'm attached to it, one, because my family makes a lot of stuff
0:05:21 > 0:05:25like this in the South of France, my Spanish family on my mother's side.
0:05:25 > 0:05:28And we have it on the restaurant menu and it's the signature dish.
0:05:28 > 0:05:31Where did you get your inspiration from? Is it all over the place?
0:05:31 > 0:05:33New York, it could be anywhere.
0:05:33 > 0:05:36Yes, and being in New York for so many years,
0:05:36 > 0:05:39New York is a melting pot of stuff.
0:05:39 > 0:05:41Much like any big cosmopolitan city.
0:05:41 > 0:05:43We've got our garlic here.
0:05:43 > 0:05:46This is it, El Cremat, we are caramelising the garlic, the anchovy,
0:05:46 > 0:05:51the chilli, it's all cooking together. It's starting to caramelise on the edges. The prawns go in.
0:05:51 > 0:05:54We don't need to season it because there's plenty of seasoning there.
0:05:54 > 0:05:56They go in there, just like that.
0:05:56 > 0:05:59And then we do a little bit of Jimi Hendrix stuff.
0:06:01 > 0:06:04I have induction in the restaurant, so I don't get the flames.
0:06:04 > 0:06:05But this is the good stuff.
0:06:05 > 0:06:08The white wine goes in and you want the flames out
0:06:08 > 0:06:10and get the white wine reduced,
0:06:10 > 0:06:13get all that alcohol out of there, otherwise it's a bit bitter.
0:06:13 > 0:06:15And this should be done in minutes.
0:06:17 > 0:06:19There we go. Put the lid on.
0:06:19 > 0:06:22So any pan you have at home with a lid on,
0:06:22 > 0:06:25- and that'll start cooking.- Right.
0:06:25 > 0:06:28In the meantime, a bit of salt.
0:06:28 > 0:06:31- On top of the garlic. - A little bit of aioli.
0:06:31 > 0:06:33We'll bring that over there so you can see it.
0:06:33 > 0:06:36So, normal aioli, some people use egg yolks.
0:06:36 > 0:06:41Yes, the egg yolk is more of a garlic mayonnaise, it's not a real aioli.
0:06:42 > 0:06:47The garlic mixed with the olive oil starts to make an emulsion.
0:06:47 > 0:06:50I put a little bit of mustard in this.
0:06:50 > 0:06:52But you were brought up on this sort of stuff.
0:06:52 > 0:06:56Yes, yes, my mother is from a Spanish family
0:06:56 > 0:07:01that fled Spain, Franco's Spain, they were political refugees.
0:07:02 > 0:07:06And settled in the South of France in Toulouse. And so...
0:07:07 > 0:07:10But obviously they still speak with a strong accent
0:07:10 > 0:07:12and are very attached to their roots.
0:07:12 > 0:07:16And so these are the kinds of things we eat at home.
0:07:16 > 0:07:17And my grandfather,
0:07:17 > 0:07:21his favourite meal of all time was just shellfish,
0:07:21 > 0:07:25maybe some paella, and he'll sit there watching the news
0:07:25 > 0:07:28yelling at the television, making aioli.
0:07:28 > 0:07:30Lovely. Now, salad?
0:07:30 > 0:07:34- You're not too keen on salad, are you?- I'm learning it.
0:07:34 > 0:07:36This is dandelion.
0:07:36 > 0:07:40- Dandelion?- Yes.- Dandelions are...
0:07:40 > 0:07:42Dandelions are great.
0:07:42 > 0:07:46We know somebody, Bruno, the truffle man,
0:07:46 > 0:07:49he's lost an amazing amount of weight and I asked what his secret was.
0:07:49 > 0:07:53And he said I just eat a bunch of dandelion every day.
0:07:53 > 0:07:57- Dandelion?- Yes, because apparently it breaks everything down
0:07:57 > 0:07:59that you eat.
0:07:59 > 0:08:04So we've got some tarragon, mint, dandelion, a bit of watercress.
0:08:04 > 0:08:06- That all goes in there.- Yes.
0:08:06 > 0:08:08And then you slowly add the oil to that, is that right?
0:08:08 > 0:08:12- That's it. - And a little bit of gem lettuce.
0:08:12 > 0:08:15- Those prawns don't take long to cook.- Not long at all.
0:08:15 > 0:08:17They are pretty much done now.
0:08:17 > 0:08:19We'll make some breadcrumbs with some parsley.
0:08:19 > 0:08:22Your restaurant is celebrating its first birthday.
0:08:22 > 0:08:27First birthday on 19 May. And we are really excited.
0:08:28 > 0:08:29My wife and I are excited
0:08:29 > 0:08:33because we are building a bar now on one of the sides of the restaurant
0:08:33 > 0:08:36and we're going to do some really funky dessert cocktails
0:08:36 > 0:08:42and tapas-type things that we are naming appeteasers.
0:08:42 > 0:08:44So they are like appetisers,
0:08:44 > 0:08:48but they are bit of a tease because they are examples
0:08:48 > 0:08:52of miniature versions of dishes that we have in the restaurant.
0:08:52 > 0:08:54So come in, have a drink, have a funky beer
0:08:54 > 0:08:59and enjoy a little taste of what we do in the restaurant.
0:08:59 > 0:09:02It's fun. People like to eat that way. I do as well.
0:09:02 > 0:09:08It's very trendy now, all that tapas and grazing stuff.
0:09:08 > 0:09:10That's the aioli that's done.
0:09:10 > 0:09:14In here we've got a bit of parsley. Do you want some garlic in there?
0:09:14 > 0:09:17Yeah, a touch of garlic.
0:09:17 > 0:09:22And the prawns you put in that, is it like bisque you put in there?
0:09:22 > 0:09:26What we put in there earlier was... it's a bouillabaisse soup
0:09:26 > 0:09:31but you can buy fish soup at your local supermarket.
0:09:31 > 0:09:35- Yeah.- Pre-made. And they make very good stuff now.
0:09:35 > 0:09:39- So you can do that quite easily. - Ready when you are.- Yes, that's it.
0:09:41 > 0:09:48- I'll sprinkle a little bit of this on top.- A bit of parsley in there.
0:09:48 > 0:09:51I'll put some of this on there as well.
0:09:51 > 0:09:53And drizzle a bit of olive oil.
0:09:53 > 0:09:55And there we are.
0:09:55 > 0:09:57You can almost serve it in that pan, it's just delicious.
0:09:57 > 0:10:00In the restaurant, we serve it in the pan directly.
0:10:02 > 0:10:08- And we put a lid on.- Yes.- And then at the table we take the lid off.
0:10:08 > 0:10:12- Yes.- And you get all the steam. You get a bit of a prawn facial.
0:10:12 > 0:10:15- A prawn facial?- A prawn facial.
0:10:15 > 0:10:18And you've got this sourdough with it as well.
0:10:18 > 0:10:21Yes, you need the bread because...
0:10:21 > 0:10:26- I know everybody is on this no-bread diet at the moment.- Who? Not me.
0:10:26 > 0:10:31Me neither. But you want the bread to soak up all the sauce.
0:10:31 > 0:10:32And the heads are important.
0:10:32 > 0:10:37Do not be afraid to stick your mouth to that and suck on the head.
0:10:37 > 0:10:40- Cos it's good. - The flavour of that. There you go.
0:10:40 > 0:10:43And this sauce goes right over the top of it. Just like that.
0:10:45 > 0:10:49- A drizzle of that.- A drizzle of the persillade over the top.
0:10:49 > 0:10:51Remind us what that dish is again.
0:10:51 > 0:10:54This is Prawns al Cremat with aioli,
0:10:54 > 0:10:56a nice green salad with fresh herbs
0:10:56 > 0:10:58and toasted sourdough bread.
0:10:58 > 0:11:01How fantastic does that look? Amazing.
0:11:07 > 0:11:10And it tastes absolutely amazing too.
0:11:10 > 0:11:14There you go, dive into this. I don't know where you start.
0:11:14 > 0:11:19- Dive in.- I feel like I shouldn't go first this time.- No, no.
0:11:19 > 0:11:22- Dive into that.- I feel a bit greedy.
0:11:22 > 0:11:25You've probably got that bit you can peel off and chop that bit up.
0:11:25 > 0:11:27- God, you could stick a saddle on them.- I didn't know
0:11:27 > 0:11:30- prawns grew to this size. - You can find them this big.
0:11:30 > 0:11:33They're like each trilobites from prehistory.
0:11:33 > 0:11:35Obviously... Dive in, dive in.
0:11:35 > 0:11:38But the smaller ones, all it is is just the cooking time.
0:11:38 > 0:11:40The smaller ones will cook more quickly
0:11:40 > 0:11:43so you just get your stuff ready and then boom, boom, boom.
0:11:43 > 0:11:46But the secret is that caramelisation of the garlic.
0:11:46 > 0:11:49Yes, that's the key to it. Caramelising the garlic,
0:11:49 > 0:11:53that's what gives the sauce that big depth of flavour.
0:11:53 > 0:11:56- And yes... - These prawns, what, Indian Ocean?
0:11:56 > 0:12:00These are Indian Ocean prawns. Madagascar or Saudi as well.
0:12:00 > 0:12:05- I had similar ones in Kerala, they were really big.- Happy with that?
0:12:05 > 0:12:06He's in his element.
0:12:06 > 0:12:09You can do this with monkfish, clams or mussels or anything,
0:12:09 > 0:12:10it works well.
0:12:15 > 0:12:18That's a great recipe for today's lunch.
0:12:18 > 0:12:20Coming up, I cook brill and sea bass for Frances Barber,
0:12:20 > 0:12:23but first Rick Stein goes mushroom hunting
0:12:23 > 0:12:27after finding the best turkeys Norfolk has to offer.
0:12:29 > 0:12:33When I think of Lancashire, I think of hotpot. Yorkshire, puddings.
0:12:33 > 0:12:37Cornwall, pasties. And in Norfolk, a turkey.
0:12:37 > 0:12:41Not any old hybrid turkey, you know, the ones that look
0:12:41 > 0:12:44as though they've been blown up by a bicycle pump.
0:12:44 > 0:12:49Bred for ever-plumper breast and meat at the expense of flavour.
0:12:49 > 0:12:52This is the home of the famous Norfolk Black.
0:12:52 > 0:12:55It's as near as you'll get to the wild turkey
0:12:55 > 0:12:58the Pilgrim Fathers found in the New World.
0:12:58 > 0:13:01Here in the village of Thuxton is the farm of James Graham,
0:13:01 > 0:13:04fourth-generation turkey farmer.
0:13:04 > 0:13:08With the Norfolk Black turkey, this is a pure breed.
0:13:08 > 0:13:11It's just as you would find it out in South America.
0:13:12 > 0:13:15And therefore it still has all the characteristics
0:13:15 > 0:13:18of a breed of turkey that's outside.
0:13:18 > 0:13:23They're a slow-growing turkey so they lay the meat on very slowly
0:13:23 > 0:13:27and the texture of the meat is also a very fine grain of meat.
0:13:27 > 0:13:31You can carve it ever so finely and thinly.
0:13:31 > 0:13:35And that is a sign of a very slow-growing, textured bird.
0:13:35 > 0:13:38Therefore it's got more moisture in the meat,
0:13:38 > 0:13:40therefore it holds the flavour.
0:13:40 > 0:13:44The Norfolk Black would have died out 100 years ago had it not been
0:13:44 > 0:13:48for James's great-grandfather who started this farm.
0:13:48 > 0:13:51I must say, after talking to James, I've got a bit of a problem.
0:13:51 > 0:13:56You see, 75% of the food that we buy in this country is sold
0:13:56 > 0:14:00through supermarkets. But they just can't deal with this sort of product.
0:14:00 > 0:14:03It's too small, it's too good,
0:14:03 > 0:14:06it doesn't fit in with their way of doing business,
0:14:06 > 0:14:08any more than the fish from small boats does.
0:14:08 > 0:14:14Where can I buy in the UK fish from a small boat landed that morning
0:14:14 > 0:14:16and sold on the supermarket counter?
0:14:16 > 0:14:21Where can I buy in the UK the product of a small turkey farm
0:14:21 > 0:14:25where the turkeys are allowed to run free range? I can't.
0:14:25 > 0:14:28And it's only because they control so much of the market that I think
0:14:28 > 0:14:32they ought to be a bit more open-minded about what they sell.
0:14:32 > 0:14:36Whenever I've had turkey, it's always come with the Christmas trimmings.
0:14:36 > 0:14:40You know, Brussels sprouts, bread sauce, chipolatas.
0:14:40 > 0:14:42But it doesn't have to be like that.
0:14:42 > 0:14:44I got this idea from a holiday in Italy.
0:14:44 > 0:14:49First of all, you fry off whole cloves of garlic in olive oil.
0:14:49 > 0:14:53Now lots and lots of fresh sage leaves.
0:14:53 > 0:14:57Now add some fennel seeds, some cracked black pepper,
0:14:57 > 0:14:59a big pinch of sea salt.
0:14:59 > 0:15:02And then the turkey.
0:15:02 > 0:15:07I can't resist the taste of fennel seeds with Italian roasts like this.
0:15:07 > 0:15:09I turn the bird in a flavoured oil,
0:15:09 > 0:15:12making sure the coating goes all over.
0:15:12 > 0:15:16And now I'm just going to stuff three-quarters of the garlic cloves
0:15:16 > 0:15:18and most of the sage leaves into the cavity.
0:15:20 > 0:15:23I'm just going to put that in a really hot oven now
0:15:23 > 0:15:27for about 30 minutes just to colour it up nicely.
0:15:28 > 0:15:33Just use the giblets and some root vegetables to make a standard stock.
0:15:33 > 0:15:36I know someone who keeps roasting the bird with the giblets inside,
0:15:36 > 0:15:39still in their plastic bag.
0:15:39 > 0:15:41So, it's about half an hour now.
0:15:41 > 0:15:44So I'll just have a look at that.
0:15:44 > 0:15:47That looks extremely nice.
0:15:48 > 0:15:52The other part of the Italian roast is white wine and lemon juice,
0:15:52 > 0:15:54which I'm adding after half an hour.
0:15:54 > 0:15:58This gives both the skin and the gravy a very pleasing tartness.
0:15:58 > 0:16:01I'm covering the bird too, which keeps it moist.
0:16:01 > 0:16:05Then, interminably it seems, back in the oven again
0:16:05 > 0:16:08for another hour-and-a-half to two hours,
0:16:08 > 0:16:10depending on the size of the bird.
0:16:10 > 0:16:15While the bird is roasting, I make some rosemary and garlic potatoes,
0:16:15 > 0:16:18the right accompaniment to this dish.
0:16:18 > 0:16:22It's just diced potatoes, rosemary, garlic and seasoning.
0:16:23 > 0:16:25This is a great dish for summer.
0:16:25 > 0:16:28You don't have to eat turkey in the depths of winter.
0:16:28 > 0:16:32And really, white wine is the choice here.
0:16:32 > 0:16:35A great white Burgundy, like a Pouilly-Fuisse,
0:16:35 > 0:16:39or an upmarket Italian pinot grigio.
0:16:39 > 0:16:40While the bird is resting,
0:16:40 > 0:16:43throw a generous quantity of good Italian olive oil over
0:16:43 > 0:16:48the potatoes and roast them in the top of the oven for about 40 minutes.
0:16:48 > 0:16:50Pour off the excess fat from the bird,
0:16:50 > 0:16:54keeping all those important juices at the bottom of the pan,
0:16:54 > 0:16:57and add the giblet stock to make the gravy.
0:16:59 > 0:17:01Now this is a treat.
0:17:01 > 0:17:05The Norfolk Black is such a fine-grained meat that you can
0:17:05 > 0:17:08slice it thinly like this without it falling apart.
0:17:10 > 0:17:11And now to serve up.
0:17:11 > 0:17:14The potatoes, all crisp and aromatic,
0:17:14 > 0:17:17and the garlic slightly caramelised
0:17:17 > 0:17:20and the gravy, no thickening in that, thank you.
0:17:22 > 0:17:23And now the salad.
0:17:23 > 0:17:27Some bitter leaves with carrot and a white wine vinegar,
0:17:27 > 0:17:29olive oil and Dijon mustard dressing.
0:17:30 > 0:17:35That just emphasises the fact that this is a great dish for the summer.
0:17:44 > 0:17:48The first time I found a patch of chanterelles on the way to Bodmin
0:17:48 > 0:17:52from Padstow was of the same order of excitement as seeing
0:17:52 > 0:17:55my first kangaroo in the bush.
0:17:55 > 0:17:59It's that jolt of being there and seeing it with your own eyes.
0:17:59 > 0:18:02With mushrooms, you never forget that musty smell
0:18:02 > 0:18:04of dead leaves, autumn and earth.
0:18:04 > 0:18:09I'm in a secret wood in the middle of Norfolk with Clive Holder,
0:18:09 > 0:18:11a mushroom hunter extraordinaire.
0:18:11 > 0:18:15And he showed me a host of golden chanterelles,
0:18:15 > 0:18:18enough for a thousand risottos.
0:18:18 > 0:18:22- They're supposed to smell like apricots, these.- And they do.
0:18:22 > 0:18:23- They do a bit.- Yes.
0:18:24 > 0:18:28They are so fresh. They're quite peppery when they're raw.
0:18:28 > 0:18:32A lot of chefs won't like a mushroom, for example, this large.
0:18:32 > 0:18:35They've got what I call supermarket syndrome.
0:18:35 > 0:18:37Everything's got to be small -
0:18:37 > 0:18:40- baby vegetables, baby mushrooms. - Absolutely.
0:18:40 > 0:18:44And what they would like is something about this size
0:18:44 > 0:18:45that they can present
0:18:45 > 0:18:48as a little button girolle on the side of a plate.
0:18:48 > 0:18:50These ones unfortunately would have to be,
0:18:50 > 0:18:54and it seems sacrilegious to do so, to be torn.
0:18:54 > 0:18:56But when you do, that white colour in the middle there
0:18:56 > 0:19:00denotes this is a true chanterelle as opposed to the false chanterelle,
0:19:00 > 0:19:02which is yellow all the way through.
0:19:04 > 0:19:07I've been searching for mushrooms for more than ten years now
0:19:07 > 0:19:11and I've never come across such a developed patch as that.
0:19:11 > 0:19:14That really knocked my eyes out. You live for something like that.
0:19:14 > 0:19:17It's like finding the first cep of the season, it's so exciting.
0:19:17 > 0:19:20What way do you like to cook chanterelles?
0:19:20 > 0:19:24I just like them plain, fried with olive oil and butter.
0:19:24 > 0:19:28I love the names that mushrooms have been given over the centuries.
0:19:28 > 0:19:31Look at these amethyst deceivers.
0:19:31 > 0:19:34They, like all mushrooms, have to be cooked using a lot of heat
0:19:34 > 0:19:37and very quickly. Otherwise they stew.
0:19:37 > 0:19:41And as they are 90% water, they tend to turn sloppy.
0:19:41 > 0:19:44So it's really not a good idea to wash them.
0:19:44 > 0:19:46Just give most of them a brush.
0:19:46 > 0:19:50Here I've sauted them with kidneys, a great breakfast dish.
0:19:50 > 0:19:53So, first of all, the kidneys.
0:19:53 > 0:19:55Take about three kidneys, cut them in half
0:19:55 > 0:19:59and that gives you three halves per person.
0:19:59 > 0:20:01If you are fastidious,
0:20:01 > 0:20:03take out the sort of fatty bits in the middle,
0:20:03 > 0:20:06but, you know, you don't need to, it's really quite nice,
0:20:06 > 0:20:10particularly in a lamb's kidney, which is quite delicate.
0:20:10 > 0:20:13I've tossed the kidneys in seasoned flour
0:20:13 > 0:20:15and now I fry them in hot butter,
0:20:15 > 0:20:18not long because I like them rosy pink on the inside.
0:20:18 > 0:20:20I turn them over once.
0:20:20 > 0:20:23Halfway through, throw in the mushrooms and some salt.
0:20:23 > 0:20:26I've always been a bit cautious with wild mushrooms.
0:20:26 > 0:20:29It's great in France where you can take them
0:20:29 > 0:20:32into a local chemist for identification.
0:20:32 > 0:20:34Just try taking them into Boots!
0:20:34 > 0:20:37Now take the kidneys out of the pan to continue cooking the mushrooms.
0:20:37 > 0:20:41Add a little more butter, put the kidneys back in
0:20:41 > 0:20:43and toss everything together,
0:20:43 > 0:20:45then pour over some buttered toast.
0:20:45 > 0:20:49And that's all there is to it.
0:20:49 > 0:20:52Finally, sprinkle with a little bit of parsley and serve.
0:20:52 > 0:20:58So simple and so good. If you haven't tried it, you jolly well should.
0:20:58 > 0:21:01Oh, yes, that's those common earthballs I was on about.
0:21:01 > 0:21:03- Oh, yeah.- There's loads of them.
0:21:03 > 0:21:06I just want to...
0:21:06 > 0:21:09This is really interesting, actually, as a chef and restaurateur,
0:21:09 > 0:21:11but Clive was just saying that
0:21:11 > 0:21:14if you look at these common earthballs, which are worthless,
0:21:14 > 0:21:17look at the inside. What does that remind you of?
0:21:17 > 0:21:19Well, black truffle.
0:21:19 > 0:21:21And some unscrupulous chefs in London
0:21:21 > 0:21:24just take thin slices of this common earthball,
0:21:24 > 0:21:26obviously take the outside off,
0:21:26 > 0:21:29and then just steep it in truffle oil.
0:21:29 > 0:21:31You know, it's not very expensive to have
0:21:31 > 0:21:35olive oil flavoured with white truffle and call it black truffle.
0:21:35 > 0:21:38These are worth nothing.
0:21:38 > 0:21:41And, well, ten quid for that? Thank you very much!
0:21:46 > 0:21:49But do only go mushroom picking if you know what you are looking for.
0:21:49 > 0:21:50Take a reference book
0:21:50 > 0:21:53or someone that really knows what they're doing.
0:21:53 > 0:21:55Rick found some really lovely ones out there in that film,
0:21:55 > 0:21:58but there are plenty which make you very, very ill.
0:21:58 > 0:22:00This week's masterclass isn't on mushrooms,
0:22:00 > 0:22:02it's a skill that can be a bit daunting -
0:22:02 > 0:22:03how to cook the perfect piece of fish,
0:22:03 > 0:22:06and I'm going to show you, not only with a flatfish, but a round fish,
0:22:06 > 0:22:10so we've got this beautiful bit of brill there, which I have filleted
0:22:10 > 0:22:12and then we take a round fish like sea bass,
0:22:12 > 0:22:13or you could do this with salmon,
0:22:13 > 0:22:17and cut yourself a nice sort of piece of it, like that.
0:22:17 > 0:22:22And what I do with round fish like this, in particular sea bass,
0:22:22 > 0:22:24is just basically score the skin.
0:22:24 > 0:22:27Now, this will stop it from curling while it's in the pan,
0:22:27 > 0:22:29but the way that you cook these two
0:22:29 > 0:22:31is very similar but different, all right?
0:22:31 > 0:22:33So, the way you cook this is a low heat.
0:22:33 > 0:22:34That's the thing with this one.
0:22:34 > 0:22:37A little bit of oil. This is for the round fish.
0:22:37 > 0:22:40So, just a gentle, gentle heat, non-stick pan,
0:22:40 > 0:22:42touch of salt on the fish themselves,
0:22:42 > 0:22:46no black pepper yet, and then place the fish in the oil.
0:22:46 > 0:22:48Just hold it down like that.
0:22:48 > 0:22:50This will stop it from curling.
0:22:50 > 0:22:52If I lift my hand off, you'll see it starting to shrink up,
0:22:52 > 0:22:55so what you do is just keep your hand on it and press it
0:22:55 > 0:22:56and it just seals the skin.
0:22:56 > 0:22:59It's really important that you do this because, otherwise,
0:22:59 > 0:23:01you put it in the pan and it will curl up.
0:23:01 > 0:23:03To keep it nice and flat,
0:23:03 > 0:23:05that way you will get the skin nice and crisp,
0:23:05 > 0:23:08but most importantly, because sea bass is quite expensive,
0:23:08 > 0:23:11we want to preserve that flesh in there
0:23:11 > 0:23:13and by doing that, we can crisp up the skin
0:23:13 > 0:23:16and we only cook it all the way through on one side,
0:23:16 > 0:23:18so gentle, gentle heat like that.
0:23:18 > 0:23:22Meanwhile, our flatfish, we've got this beautiful bit of brill there.
0:23:22 > 0:23:23We can cook this differently,
0:23:23 > 0:23:27so hot pan on the stove, a little bit of oil in here
0:23:27 > 0:23:31and I cook it in half oil and half butter, all right?
0:23:31 > 0:23:35We can season that up and once the butter starts to foam up,
0:23:35 > 0:23:39which that is, a touch of black pepper on here as well.
0:23:39 > 0:23:41And I always put this on the non-presentation side,
0:23:41 > 0:23:44so the presentation side stays nice and white,
0:23:44 > 0:23:46black pepper underneath, so skin side down,
0:23:46 > 0:23:50or presentation side down, like the fish over there.
0:23:50 > 0:23:51But we cook this very, very quickly.
0:23:51 > 0:23:54So, half oil, half butter.
0:23:54 > 0:23:56Because it is thinner, you want it to cook quicker.
0:23:56 > 0:24:00It will take about 60 seconds to cook all the way through.
0:24:00 > 0:24:02So you see one flame is nice and fierce,
0:24:02 > 0:24:05the other one is still kept really, really low.
0:24:05 > 0:24:07And we leave those for a couple of minutes
0:24:07 > 0:24:11and we can then serve that with a classic beurre noisette,
0:24:11 > 0:24:14which is capers, chopped shallots, some butter, of course,
0:24:14 > 0:24:17and then I'll make some little lemon flowers with some watercress
0:24:17 > 0:24:21and serve that with a nice little lemon in muslin,
0:24:21 > 0:24:23just so you can just squeeze it over the top.
0:24:23 > 0:24:26So cook it very, very quickly like that.
0:24:26 > 0:24:30Once you get to that stage, grab yourself a palette knife.
0:24:30 > 0:24:32Because you have the butter and the oil in there,
0:24:32 > 0:24:34you've got keep your eye on it much more.
0:24:34 > 0:24:36This one will just literally tick away nicely,
0:24:36 > 0:24:40take about five minutes to cook that all the way through on the skin side
0:24:40 > 0:24:43and we finish this off very, very differently.
0:24:43 > 0:24:47But then we can turn that over and cook the other side,
0:24:47 > 0:24:48so we only turn that over...
0:24:48 > 0:24:50Well, we hardly ever turn that over,
0:24:50 > 0:24:52this one, you can keep flipping it over, but ideally only once.
0:24:52 > 0:24:55That's the little beurre noisette that's going to go with it.
0:24:55 > 0:24:59But, first of all, congratulations on not just Silks,
0:24:59 > 0:25:02but being on the front page of a national newspaper this week
0:25:02 > 0:25:04because of your birthday, which is tomorrow.
0:25:04 > 0:25:05Why is that?
0:25:05 > 0:25:09With that knife in your hand, are you thinking of filleting my face?
0:25:09 > 0:25:11Well, I was going to say, because it was all...
0:25:11 > 0:25:13Well, you can tell us the story. Go on, then.
0:25:13 > 0:25:16Well, you know, as I'm doing a lot of press for Silk,
0:25:16 > 0:25:18which starts on Tuesday,
0:25:18 > 0:25:22- nine o'clock, BBC One... - That's the plug!- That's the plug!
0:25:22 > 0:25:25In the old days, you know, in my 40s,
0:25:25 > 0:25:28I was always asked by journalists, was I going to have children,
0:25:28 > 0:25:30why hadn't I had children?
0:25:30 > 0:25:34And it's kind of sort of a theme that now I am in my 50s,
0:25:34 > 0:25:36it's got to be something else
0:25:36 > 0:25:38they are going to ask, because clearly those days have gone.
0:25:38 > 0:25:40And these days,
0:25:40 > 0:25:42it seems to be that all women of my age are asked about
0:25:42 > 0:25:44some form of cosmetic surgery
0:25:44 > 0:25:48and I was trying to make the point that these days,
0:25:48 > 0:25:52because there are all sorts of fillers and Botox
0:25:52 > 0:25:55and all kinds of Restylane and everything available to women,
0:25:55 > 0:25:57if that's what they want,
0:25:57 > 0:25:59that we are never going to see women's faces
0:25:59 > 0:26:02that I call "like my nana's face" used to be.
0:26:02 > 0:26:05You know, on Saturday afternoon I'd have tea and toast with my nan
0:26:05 > 0:26:08and all those little wrinkles and stuff like that.
0:26:08 > 0:26:10We are not going to see faces like that any more
0:26:10 > 0:26:12because we live in a very different world.
0:26:12 > 0:26:14- Character, you mean. - Character faces.
0:26:14 > 0:26:17And I was warming to my theme, as is my wont,
0:26:17 > 0:26:21and at the end I had my tongue very firmly in my cheek, saying,
0:26:21 > 0:26:24"And, therefore, I'm saving up for my own face-lift."
0:26:24 > 0:26:29Then it sort of went a bit mad. I've had...
0:26:29 > 0:26:35certainly 15 to 17 offers of a face-lift if I want one.
0:26:35 > 0:26:38You've got 18 now. Five minutes, I'll sort it for a fiver.
0:26:38 > 0:26:41- Well, when you were... - I can fillet fish brilliantly!
0:26:41 > 0:26:44When you were filleting that fish, I thought, "He's coming over here."
0:26:44 > 0:26:46You don't need it! You don't need it!
0:26:46 > 0:26:50No, it was actually a joke and, you know, I should know by now,
0:26:50 > 0:26:55it's very hard to joke in print and I've learned my lesson, sadly.
0:26:55 > 0:27:00But for anybody that did happen to see the article itself
0:27:00 > 0:27:02and all the subsequent articles, I'm not having a face-lift
0:27:02 > 0:27:05and I'm not going down the back of the sofa
0:27:05 > 0:27:07trying to find extra pennies.
0:27:07 > 0:27:10Because, in your career, you have played amazing characters.
0:27:10 > 0:27:12You know, those facial expressions, you need that, you know!
0:27:12 > 0:27:15- Well, you do! You need those facial expressions.- Of course you do!
0:27:15 > 0:27:19- If you just look one... one monotone...- The Botox stance.
0:27:19 > 0:27:22Well, you play these hard-hitting characters.
0:27:22 > 0:27:24- Wasn't it the theatre where you first started in your 20s?- Yes.
0:27:24 > 0:27:28Well, any actress needs a different version of a facial expression,
0:27:28 > 0:27:31but what I would like to say, as well, is that I'm not against
0:27:31 > 0:27:35any form of cosmetic surgery if that is what people want to do,
0:27:35 > 0:27:38if that is what women want to do, and I think it's not fair
0:27:38 > 0:27:41to be labelled as therefore being vain
0:27:41 > 0:27:43and introspective and shallow,
0:27:43 > 0:27:44if that is what you want to do,
0:27:44 > 0:27:46but it certainly isn't what I intend to do.
0:27:46 > 0:27:49Good. Anyway, moving away from cosmetic surgery...
0:27:49 > 0:27:53- Yes, as you've got that... - As I've got the knife in my hand!
0:27:53 > 0:27:56This is the piece of fish. You just press it like that.
0:27:56 > 0:27:59You don't want too much resistance. If you press it
0:27:59 > 0:28:02and it just starts to flake a little bit, that's when it is cooked.
0:28:02 > 0:28:04You can see that is just cooking, you can see it halfway up the side.
0:28:04 > 0:28:06We will continue to cook that.
0:28:06 > 0:28:09I'm just going to wrap this little bit of muslin for you as well.
0:28:09 > 0:28:10The characters you play, like I said,
0:28:10 > 0:28:12you've played that all your life.
0:28:12 > 0:28:16I mean, the theatre was a huge influence on you from a young kid,
0:28:16 > 0:28:19but you managed to step straight into it in your 20s.
0:28:19 > 0:28:20You've played such huge characters.
0:28:20 > 0:28:22Well, I've played...
0:28:22 > 0:28:25You know, I was in the RSC and at the National Theatre
0:28:25 > 0:28:30and at The Globe and I played Cleopatra and Lady Macbeth and...
0:28:30 > 0:28:32- Like you do! - And Viola in Twelfth Night
0:28:32 > 0:28:34and, you know, I love Shakespeare, I love the theatre.
0:28:34 > 0:28:37But you are one of the few to play Shakespeare not just
0:28:37 > 0:28:39as a serious thing in the theatre, but also on TV.
0:28:39 > 0:28:41How does that translate?
0:28:41 > 0:28:44I'm assuming, in theatre, you get much more people who know
0:28:44 > 0:28:46a little bit about the character a lot more
0:28:46 > 0:28:48when they're watching in the theatre.
0:28:48 > 0:28:50Well, I... I don't... I mean, I...
0:28:50 > 0:28:54You know, my love for Shakespeare is that he tells cracking good yarns
0:28:54 > 0:28:57and so it often puts people off because they think
0:28:57 > 0:29:00they are not intellectual enough to be able to understand it,
0:29:00 > 0:29:03but his stories are basically simple.
0:29:03 > 0:29:08They are normally about revenge, jealousy, sexual jealousy, ageing...
0:29:08 > 0:29:10They're political, universal and domestic
0:29:10 > 0:29:13and they are very, very simple stories normally.
0:29:13 > 0:29:16So King Lear, which I did with Ian McKellen
0:29:16 > 0:29:20and we toured the world with, we filmed at Pinewood and it's...
0:29:20 > 0:29:25The story is about an old man whose children reject him
0:29:25 > 0:29:27because he is a tyrant
0:29:27 > 0:29:32and he then realises that actually there is more to life
0:29:32 > 0:29:34than the fact that he thought
0:29:34 > 0:29:37that ruling the world and his particular empire
0:29:37 > 0:29:40was all that there was and family life was more important
0:29:40 > 0:29:43- and it's a tragic story. - Those strong stories you've got now,
0:29:43 > 0:29:45is it translating to Silk on television,
0:29:45 > 0:29:48because you play, again, this hard-hitting character?
0:29:48 > 0:29:51Tell us about the new series that you are playing in that.
0:29:51 > 0:29:53The new series, it's the second series of Silk,
0:29:53 > 0:29:56which stars Maxine Peake, Rupert Penry-Jones and Neil Stuke
0:29:56 > 0:29:58and it was a huge success last year and this is the second series
0:29:58 > 0:30:02and there are several new characters entering the narrative,
0:30:02 > 0:30:04one of which is me.
0:30:04 > 0:30:09I play this veteran barrister called CW, who is a Queen's Counsel
0:30:09 > 0:30:13and Martha Costello, played by Maxine, brilliantly,
0:30:13 > 0:30:17- is her first year at the bar as a silk.- And the silk is what?
0:30:17 > 0:30:20- You get your silks, don't you, as a promotion?- Exactly, exactly.
0:30:20 > 0:30:24And you are then a Queen's Counsel and the stakes are higher
0:30:24 > 0:30:28and, consequently, there is a great opening bit where I say to her,
0:30:28 > 0:30:32"Now, I actually am very sisterly outside court,
0:30:32 > 0:30:36- "but inside court it's going to be you and me." - The Lady Macbeth of the courtroom!
0:30:36 > 0:30:38It's the lady Macbeth, that's what she is called.
0:30:38 > 0:30:39I'll show you how to finish off
0:30:39 > 0:30:41this fish, cos we just basically
0:30:41 > 0:30:42turn that over and you can see
0:30:42 > 0:30:44that beautiful skin on this side.
0:30:44 > 0:30:46Then we take some butter and this is the difference between
0:30:46 > 0:30:49doing this at home and in a restaurant.
0:30:49 > 0:30:50We take the butter over the top.
0:30:50 > 0:30:52I've made my little beurre noisette sauce over there,
0:30:52 > 0:30:55in the pan that we have the watercress in,
0:30:55 > 0:30:58and this goes over the top of the fish just to finish it off.
0:30:58 > 0:31:01It continues to cook that and then we lift it all out
0:31:01 > 0:31:06and there you have the perfect bit of cooked sea bass.
0:31:06 > 0:31:09We then take this beurre noisette sauce, which has got the capers,
0:31:09 > 0:31:14the shallots, the watercress in there as well, just over the top.
0:31:14 > 0:31:17We serve that with a touch of lemon flower,
0:31:17 > 0:31:19which is just a peeled lemon,
0:31:19 > 0:31:23and then you've got a little bunch of watercress on the side.
0:31:23 > 0:31:25And there you've got some of that.
0:31:25 > 0:31:29- That's all you want, really.- Now, that looks amazing!- Nice and simple.
0:31:29 > 0:31:31A little bit of fish, but dive in, tell us what you think.
0:31:31 > 0:31:34Is it insulting to a chef that I put pepper on before I've tasted it?
0:31:34 > 0:31:37You can put pepper on because you need your energy for this big walk.
0:31:37 > 0:31:40Yes, I'm doing a MoonWalk at midnight tonight, so actually,
0:31:40 > 0:31:43I am supposed to carb up today, so they said!
0:31:43 > 0:31:48Yes, it's for breast cancer and if anybody would like to sponsor,
0:31:48 > 0:31:50you still can. It's Walk The Walk
0:31:50 > 0:31:52and I am in a team called the Booby Dazzlers.
0:31:52 > 0:31:55And this is where you walk around London just in your bra?
0:31:55 > 0:31:57- Apparently so. It's at midnight. - Yes, there is
0:31:57 > 0:32:01a reason why he is staying there later, in a hotel room. Like this!
0:32:01 > 0:32:02JAMES LAUGHS
0:32:06 > 0:32:09Don't worry, Frances, I really wasn't going to give you a face-lift.
0:32:09 > 0:32:13If you'd like to try cooking any of the recipes from today's show,
0:32:13 > 0:32:16all those are just a click away at BBC.co.uk/recipes.
0:32:16 > 0:32:19Today, we're looking back at some of the great cooking
0:32:19 > 0:32:21from the Saturday Kitchen archives.
0:32:21 > 0:32:22Next up, Rachel Allen is here
0:32:22 > 0:32:25with a one-pot wonder for all the family.
0:32:25 > 0:32:28- Good to have you on the show.- Hi, James.- What are you cooking?
0:32:28 > 0:32:30I'm going to make chicken pilaf.
0:32:30 > 0:32:34It's classic, simple, gorgeous chicken,
0:32:34 > 0:32:37cooked in a casserole pot with white wine, stock, herbs,
0:32:37 > 0:32:41carrots, onions and some peppercorns.
0:32:41 > 0:32:45- So perfect for Nigel to start off this morning(!)- Yes, sorry, Nigel!
0:32:45 > 0:32:48OK, so we've got chicken. Let's carry on first of all.
0:32:48 > 0:32:52So, I'm going to just put the whole chicken into a casserole pot
0:32:52 > 0:32:55and... Or, you know, a large, heavy saucepan.
0:32:55 > 0:32:58- So, this is what, a 2.5 kilo chicken?- Yes, this is about...
0:32:58 > 0:33:00Exactly, 2.5kg, 5lb.
0:33:00 > 0:33:03Add in some white wine, a glass or two of white wine,
0:33:03 > 0:33:04and some chicken stock.
0:33:04 > 0:33:07This is very simple, fantastic, actually,
0:33:07 > 0:33:09if you have a large enough saucepan,
0:33:09 > 0:33:11to put a couple of chickens in, make enough of this.
0:33:11 > 0:33:14You know what, it makes a little bit of chicken go a long way, actually.
0:33:14 > 0:33:17Break a little bit of carrot in for some flavour.
0:33:17 > 0:33:19Now, this is a free-range, organic one?
0:33:19 > 0:33:22Yes, get as good a chicken as you can, obviously,
0:33:22 > 0:33:24because the flavour is going to come through.
0:33:24 > 0:33:27A couple of sprigs of thyme and some black peppercorns
0:33:27 > 0:33:29and, thank you, you are chopping up the onion.
0:33:29 > 0:33:32- The carrot and the onion... - Slow cookers are quite trendy.
0:33:32 > 0:33:33You could do it in that, couldn't you?
0:33:33 > 0:33:35- Absolutely! Yeah. - It's coming back now.
0:33:35 > 0:33:37The thing that my mother used to use.
0:33:37 > 0:33:39Used to be the wedding presents in the '60s and '70s.
0:33:39 > 0:33:41My mother used to use it and she...
0:33:41 > 0:33:44I never understood how she put it in the dishwasher with the plug.
0:33:45 > 0:33:48- Until she electrocuted...- Exactly. She always got me to switch it on!
0:33:48 > 0:33:51- But that is what happens.- Not advisable! Don't do that at home!
0:33:51 > 0:33:55So, bring this up to the boil and then we will put it into an oven.
0:33:55 > 0:33:59Not a hot oven, just an oven at about you know, 325 to 350, say 160.
0:33:59 > 0:34:02- And...- How long does that go in there for?
0:34:02 > 0:34:04- It needs a couple of hours.- OK.
0:34:04 > 0:34:07We want it to be really nicely cooked.
0:34:07 > 0:34:09As you can see, the legs should feel incredibly loose,
0:34:09 > 0:34:11like if you give it a tug, it will come out.
0:34:11 > 0:34:12Do you want me to take it out?
0:34:12 > 0:34:13Yeah, thank you.
0:34:13 > 0:34:15I knew I'd have to do something.
0:34:15 > 0:34:17- So, take this out. - Take your chicken out.
0:34:17 > 0:34:20All the juices we are going to use for the sauce,
0:34:20 > 0:34:22so we need to pull the chicken out
0:34:22 > 0:34:24and then I can take the meat off the bones
0:34:24 > 0:34:25and we need to strain the juices
0:34:25 > 0:34:28because we are finished with the carrot and the onions.
0:34:28 > 0:34:30- You want me to strain the juices as well, then?- Yes, please!
0:34:30 > 0:34:33Actually, shall I just stand here and tell you what to do?
0:34:33 > 0:34:36- You usually boss me around all over the place.- You like it.
0:34:36 > 0:34:39Drain off the fat. Now, tell us about America. That's exciting!
0:34:39 > 0:34:45Yeah, it was great. I went over... with Tourism Ireland, actually.
0:34:45 > 0:34:47It was just coming up to Patrick's Day,
0:34:47 > 0:34:50so the Americans wanted to see what food was like in Ireland,
0:34:50 > 0:34:52you know, what really goes on, food-wise,
0:34:52 > 0:34:56so I was over there trying to show them how good it actually is
0:34:56 > 0:34:59and our wonderful produce and, yes, I did a few things on...
0:34:59 > 0:35:02I was on the Today show
0:35:02 > 0:35:05and the Martha Stewart Show and quite a few...
0:35:05 > 0:35:08There's tremendous numbers of people watch these programmes.
0:35:08 > 0:35:1198 million apparently watch the Today show on NBC.
0:35:11 > 0:35:14- Really?- Yes, it was great. It was busy. It was fantastic.
0:35:14 > 0:35:17- I didn't get to see one shop in New York.- Not one?- Not one.
0:35:17 > 0:35:20I think my husband organised it that way!
0:35:20 > 0:35:23I'm just going to take the meat off the bones.
0:35:23 > 0:35:25Continue on with the whole chicken.
0:35:25 > 0:35:30And of course the brown meat is so good, look at this lovely meat from the legs.
0:35:30 > 0:35:33Thank you, James. Meanwhile, you are making the whole thing.
0:35:33 > 0:35:36I'm doing everything else. Go on.
0:35:36 > 0:35:40- You need to then de-grease... - I've de-greased it already. - That's perfect.
0:35:40 > 0:35:44The sauce is going in. What I can do now is bring it up to the boil.
0:35:44 > 0:35:47You need to boil it down.
0:35:47 > 0:35:49Give it about five minutes to reduce a little bit.
0:35:49 > 0:35:52You want me to make a sauce with that, a roux?
0:35:52 > 0:35:55Yes, a bit of roux would be great. Equal quantities of butter and flour.
0:35:55 > 0:36:00A couple of ounces of each. And I can add the cream into the juices.
0:36:00 > 0:36:03Just a little bit of cream for one chicken.
0:36:03 > 0:36:07But, really, one chicken like this would serve about eight people.
0:36:07 > 0:36:09- With chicken pilaf, it is six to eight people.- Eight?
0:36:09 > 0:36:12- OK, you might be a bit of a pig.- Where are you from?
0:36:12 > 0:36:14You've got kids.
0:36:14 > 0:36:16It's quite nice made the day before
0:36:16 > 0:36:20and left in the fridge, make a lovely chicken stock out of it.
0:36:20 > 0:36:23Yes, yes, really good.
0:36:23 > 0:36:25Exactly, and it just reheats really gently and nicely.
0:36:25 > 0:36:28- It's a bit of a classic, isn't it? - Yes, it is.
0:36:28 > 0:36:31- Are you serving this with pilaf? - Yes, with pilaf rice.
0:36:31 > 0:36:36Pilaf rice is made from cooking a small onion, chopping it finely,
0:36:36 > 0:36:40and cooking it in a little bit of butter until it's really soft
0:36:40 > 0:36:43and then adding in the basmati rice, stir it around in the heat
0:36:43 > 0:36:46- for a couple of minutes and then add in chicken stock.- Right.
0:36:46 > 0:36:51Chicken stock comes up to the boil, it gets covered, goes into the oven
0:36:51 > 0:36:54or on top of the hob, cooks for ten minutes and the rice soaks up
0:36:54 > 0:36:56all the chicken stock,
0:36:56 > 0:36:58so you've got incredibly tasty, flavoursome rice.
0:36:58 > 0:37:01- Yeah.- There's the chicken. That's done.
0:37:01 > 0:37:06Wash my hands. The juices and the cream are coming up to the boil.
0:37:06 > 0:37:09- My roux is happening. - Your roux is happening.
0:37:09 > 0:37:13- So we've got...- That's a good flavour.
0:37:13 > 0:37:16Sometimes I add a tiny pinch...
0:37:16 > 0:37:19a squeeze of lemon juice into this as well. But fantastic.
0:37:19 > 0:37:21I love it how you sit there all sort of casual and relaxed
0:37:21 > 0:37:26- while a dressing needs to be made.- For the dressing...
0:37:26 > 0:37:29- For the dressing...- I'm going to mix together a little
0:37:29 > 0:37:32bit of olive oil. Olive oil here.
0:37:32 > 0:37:36And a little bit of rice wine vinegar and then, what's so good with this
0:37:36 > 0:37:41chicken dish is a little bit of honey, grainy mustard and garlic.
0:37:41 > 0:37:42- So you've come back from the States. - Yes.
0:37:42 > 0:37:45You've started writing a new book as well.
0:37:45 > 0:37:49Yes, I started that last autumn... and nearly finished.
0:37:49 > 0:37:52- This is to go out with the series that you do?- Yes.
0:37:52 > 0:37:54It is going to be quite exciting.
0:37:54 > 0:37:59- It is going to be quite different and a whole new look.- A whole new look?
0:37:59 > 0:38:03You're in a bikini? What's that? What's that all about?
0:38:03 > 0:38:05No, it's going to be...
0:38:05 > 0:38:09It's going to be quite different and really out and about quite a lot.
0:38:09 > 0:38:14All the blokes were going to Sky Plus then. So we've got the chicken...
0:38:14 > 0:38:18- Got the chicken. Fantastic. So the chicken...- It's hot, that.- It is.
0:38:18 > 0:38:20That's why I didn't carry on.
0:38:22 > 0:38:25- OK. - The dressing is made for the salad.
0:38:25 > 0:38:30The garlic, the mustard, the honey... A little bit more honey in.
0:38:30 > 0:38:36Olive oil, vinegar. That's ready. For the salad, these gorgeous wild garlic leaves.
0:38:36 > 0:38:42- Carry on.- Lovely. And the chard leaves.- Wild garlic.
0:38:42 > 0:38:48I love wild garlic. You kind of smell it when you're driving along in these country roads somewhere.
0:38:48 > 0:38:51- It's fantastic. - It's so good. It is so good.
0:38:51 > 0:38:54- It's great in pestos, soups, stews, salads.- Adam's nodding.
0:38:54 > 0:38:56- You use it as well, don't you? - Yes, we use it loads.
0:38:56 > 0:38:57It's a short season
0:38:57 > 0:39:00but it's something that we take as much advantage of as we can.
0:39:00 > 0:39:02I'm going to do something in a minute.
0:39:02 > 0:39:06We actually use it at the moment, make a puree out of it and fold it into a Chantilly. It's fantastic.
0:39:06 > 0:39:09- Really gives a wonderful aroma. - Yum.
0:39:09 > 0:39:11- Lovely.- Couldn't you pick your own? - Absolutely.
0:39:11 > 0:39:15There's quite a lot of it when you're walking along on
0:39:15 > 0:39:17on these pathways, but go further in,
0:39:17 > 0:39:19otherwise people walk their dogs...
0:39:19 > 0:39:22It's not advisable. But it's fantastic stuff.
0:39:22 > 0:39:25And in a couple of weeks it will have the little white flowers.
0:39:25 > 0:39:29It's got beautiful white flowers on it. It's fantastic stuff. Beautiful.
0:39:29 > 0:39:32And so good for you. This is natural, wild food.
0:39:32 > 0:39:38- OK, there's the salad ready to be tossed.- That's coming up to the boil.
0:39:38 > 0:39:42- Great. Yes, a bit of parsley.- Don't worry, I'll chop parsley as well.
0:39:42 > 0:39:46You could put... Tarragon would be great too. Marjoram.
0:39:46 > 0:39:51Really, normally this is quite simple and without any major flavouring.
0:39:51 > 0:39:54- Fantastic.- The sauce is quite a classic, isn't it?
0:39:54 > 0:39:57- Like a veloute, almost.- It is really.- Exactly.- Like fricassee.
0:39:57 > 0:40:00- Great with wild mushrooms as well. - Mushrooms would be...
0:40:00 > 0:40:03Your girolles would be great in it too.
0:40:03 > 0:40:09- OK. There's those.- OK. That's ready to go.- This salad...
0:40:09 > 0:40:12- Now you're putting flowers in here as well.- Yes.
0:40:12 > 0:40:14Just for a bit of colour. A little bit of, you know...?
0:40:14 > 0:40:20- Why not?- Very girly. - Is that a bit girly?
0:40:20 > 0:40:22You won't catch me using those.
0:40:22 > 0:40:26- I'm no pansy.- Flowers go in.
0:40:26 > 0:40:31- There you go.- No, it's pretty.
0:40:31 > 0:40:35- We've got a bowl here.- We've got the pilaf rice here already cooked.
0:40:35 > 0:40:39- Don't worry, I'm carrying on. - Where is my spoon? Actually I can...
0:40:39 > 0:40:41A bit of the old wild garlic.
0:40:41 > 0:40:44What amazes me watching as a novice, how do you chefs know...?
0:40:44 > 0:40:47If I follow a recipe, which I've done twice in my life,
0:40:47 > 0:40:49it takes me hours to measure out the things.
0:40:49 > 0:40:51But you just chuck things in, throw oil...
0:40:51 > 0:40:54How do you know, how do you learn how many ingredients to use?
0:40:54 > 0:40:58You kind of get used to it. You get the feel.
0:40:58 > 0:41:01I wouldn't know what to feed a snake! Thank goodness.
0:41:01 > 0:41:05- It's just one. That's easy. - Just one.- One mouse.
0:41:05 > 0:41:07I suppose it's different to something like baking
0:41:07 > 0:41:10where you do need to be more precise, where it's more of a science,
0:41:10 > 0:41:13- but with something like this... - You slosh the olive oil all over the place.
0:41:13 > 0:41:16- It's amazing to see. - Bit of the sauce as well?
0:41:16 > 0:41:20Thank you. Some lovely sauce and the rice soaks up the gorgeous sauce, doesn't it?
0:41:20 > 0:41:23- Rachel, remind us what that dish is again.- What you've just made!
0:41:23 > 0:41:26Yes, remind us what I've just cooked.
0:41:26 > 0:41:28Chicken pilaf served with pilaf rice
0:41:28 > 0:41:31and a really gorgeous wild garlic garden salad.
0:41:31 > 0:41:33Done.
0:41:34 > 0:41:36Thanks to... Sorry!
0:41:38 > 0:41:42- Right, there we go. Over here. - Sorry, Nigel.
0:41:42 > 0:41:46- Nigel, you've got the bowl of salad. There you go.- Thank you very much.
0:41:46 > 0:41:49- Dive into that, girls.- Thank you very much.- Dive into that, Adam.
0:41:49 > 0:41:51- Tell us what you think. - Jump in.- You could make that...
0:41:51 > 0:41:53You don't have to make it with chicken as well.
0:41:53 > 0:41:57If somebody's got guinea fowl or stuff like that, you could use that.
0:41:57 > 0:42:00Absolutely, yes. Bit of pheasant, rabbit even.
0:42:00 > 0:42:05- I can eat the flowers, can I? - Yes. Absolutely!
0:42:05 > 0:42:10- The chicken is really moist. It stays really moist. - It does, doesn't it,
0:42:10 > 0:42:12cos you're not losing any juices.
0:42:12 > 0:42:15And I think you're right with the lemon juice.
0:42:15 > 0:42:17A little bit of lemon juice can cut the fat of the cream.
0:42:17 > 0:42:18Nigel is coming back again.
0:42:18 > 0:42:23He got up at 6.30 this morning just to eat a bowl of wild garlic and flowers..
0:42:23 > 0:42:26- It's great, isn't it?- It's a good way to start the day.
0:42:26 > 0:42:28The flowers are nice as well.
0:42:28 > 0:42:31- It's nice, isn't it?- It is. - If you cook with it, it's fantastic.
0:42:31 > 0:42:32It's so good. I love it.
0:42:32 > 0:42:36- Wilted leaves.- It's lovely. Really good.
0:42:36 > 0:42:38It doesn't even get passed down to Adam.
0:42:38 > 0:42:39LAUGHTER
0:42:39 > 0:42:40Forget me.
0:42:45 > 0:42:48It's great to see wild garlic on the menu now that it's back in season.
0:42:48 > 0:42:51It really is fantastic stuff. It's Floyd time now.
0:42:51 > 0:42:54And today he's got fish to fry. And look carefully at his glass.
0:42:54 > 0:42:56For once, I don't think it's filled with wine.
0:42:59 > 0:43:03This is going to make fish and chip fryers throughout the land furious,
0:43:03 > 0:43:05to see Floyd fiddling about with fish.
0:43:05 > 0:43:07But this is the veritable institution,
0:43:07 > 0:43:10the heart of everything that's good about British cookery
0:43:10 > 0:43:13and along with the fish which has to get up frying speed,
0:43:13 > 0:43:16and it starts to sing when it's cooked, in go the chips.
0:43:22 > 0:43:24What about fish and chips? What about them?
0:43:24 > 0:43:27How many times do you know that you are getting cod
0:43:27 > 0:43:29when you ask for cod?
0:43:29 > 0:43:32And those of you who are blushing right now, you've every reason to blush
0:43:32 > 0:43:35because you know and I know that sometimes you put pollock in,
0:43:35 > 0:43:37don't you, and ling, and don't tell them.
0:43:37 > 0:43:40Anyway, over here, some very important things about fish and chips.
0:43:40 > 0:43:43Fish and chips. Pay attention.
0:43:43 > 0:43:46This is Britain's first and most...
0:43:46 > 0:43:47LAUGHTER
0:43:47 > 0:43:51That's all right. It doesn't matter. It happens in every classroom.
0:43:51 > 0:43:53Pay attention and no laughing.
0:43:53 > 0:43:56And you at the back, sit still. And you, Director.
0:43:56 > 0:43:58To continue with the lesson.
0:43:58 > 0:44:02The first and most popular fish and chips were invented in Britain,
0:44:02 > 0:44:05but it was the French who invented the chips. I'd never be a...
0:44:05 > 0:44:08Hey, come over here. I wouldn't be much good as a teacher, would I?
0:44:08 > 0:44:10Never mind.
0:44:10 > 0:44:13Second most important fact. Chips were invented in 1865.
0:44:13 > 0:44:15I shall be taking notes after the end of the class.
0:44:15 > 0:44:18Winston Churchill called them good companions.
0:44:18 > 0:44:21I think he must have known JB Priestley.
0:44:21 > 0:44:23Another staggering fact is, we eat more cod
0:44:23 > 0:44:28in this country than our fishermen land. So we have to eat more breast.
0:44:28 > 0:44:31And finally, my little children gastronauts, my pupils,
0:44:31 > 0:44:36big cod is best. OK? Right. Put that down there.
0:44:36 > 0:44:40I can understand why they've gone on strike. They do need the money.
0:44:40 > 0:44:43But I think it's time for a little slurp. That's why I'm a bit nervous today.
0:44:43 > 0:44:45A bit of Panda Pops here.
0:44:47 > 0:44:49Look at that. It's a petillant little number, isn't it?
0:44:53 > 0:44:54Oh, boy.
0:44:56 > 0:44:59By Jove, I needed that. Right.
0:44:59 > 0:45:03Let's go and have a look and see how the old fish and chips are getting on.
0:45:03 > 0:45:05It's magnificent.
0:45:05 > 0:45:08# Golden brown. #
0:45:08 > 0:45:12I don't think those chips are meant to be stuck to the fish.
0:45:12 > 0:45:14I'm sorry about that.
0:45:14 > 0:45:15Look at that. That's beautiful.
0:45:15 > 0:45:19I can put one of those up here ready for sale.
0:45:19 > 0:45:23I wonder if the BBC will organise me a customer.
0:45:23 > 0:45:26A customer. No, it's Fred. How are you?
0:45:26 > 0:45:28Very well, thank you. How are you?
0:45:28 > 0:45:32Fred, I've got to tell you, the famous fisherman from the Plymouth Barbican, owns this shop.
0:45:32 > 0:45:35That's why we're here. Here you go. I've cooked you some fish and chips.
0:45:35 > 0:45:38Tell me what you reckon. I've done the best I can.
0:45:38 > 0:45:39I've never done it before.
0:45:39 > 0:45:43I'll soon tell you. If it isn't right, I'll tell you it's not right.
0:45:45 > 0:45:47Is the batter all right? Is it crispy?
0:45:47 > 0:45:51Beautiful, yes, you've done a good job. For a chef, you're not bad.
0:45:51 > 0:45:55And the fish is white and firm. That's how it should be, isn't it?
0:45:55 > 0:45:59It's beautiful. Fish has got nice moisture in it.
0:45:59 > 0:46:02- You've done a good job.- I have to say it's very good, fresh fish.
0:46:02 > 0:46:06It wouldn't have been so good if it had been frozen fillets, would it?
0:46:06 > 0:46:08No. You can't beat fresh fish all the time.
0:46:08 > 0:46:11This has come out of a big cod, this piece.
0:46:11 > 0:46:14The cod that I buy are between 10lb and 36lb in weight.
0:46:14 > 0:46:17- And the bigger the cod, the better the fish and chips.- Yes, much better.
0:46:17 > 0:46:20The flake is better, it tastes better. Got more body in it.
0:46:20 > 0:46:22You've got something to eat
0:46:22 > 0:46:23and there's not a lot of bone in it at all.
0:46:23 > 0:46:26There shouldn't be any bone in it when I finish doing it.
0:46:26 > 0:46:28Right. And for anybody who wants to fry them
0:46:28 > 0:46:32really properly, why won't you tell us your batter recipe?
0:46:32 > 0:46:36I can't tell you the batter recipe
0:46:36 > 0:46:38because, obviously, it's been in the family for so many years.
0:46:38 > 0:46:41You know your mates, don't you? Dear, oh dear.
0:46:41 > 0:46:44That's the last time I buy you a pint in the Dolphin.
0:46:44 > 0:46:47What are the essential tips for cooking a piece of fish and chips?
0:46:47 > 0:46:50You must have your pans at the right temperature
0:46:50 > 0:46:53so that as soon as you drop it in it doesn't go to the bottom.
0:46:53 > 0:46:54It comes straight up.
0:46:54 > 0:46:57I've got a little treat in store - my own kind of fish
0:46:57 > 0:46:59and chips with my own batter and my own fish.
0:46:59 > 0:47:01All right?
0:47:02 > 0:47:05On the subject of frying fish, there is more ways than one
0:47:05 > 0:47:07of filleting and frying.
0:47:07 > 0:47:10For instance, this sort of Mediterranean version uses
0:47:10 > 0:47:14thin slivers... I've chosen cod, monkfish, squid and prawns.
0:47:14 > 0:47:17And Fred's excellent batter.
0:47:17 > 0:47:19You could use anything you like.
0:47:19 > 0:47:22Little bits of kidney, olives, vegetables.
0:47:22 > 0:47:25It's called fritto misto, and you can do anything this way.
0:47:25 > 0:47:29All you do is dip it into the batter. Not too much batter.
0:47:29 > 0:47:31Flick a bit off, pop it in.
0:47:31 > 0:47:33With the prawn, we will try
0:47:33 > 0:47:35and make the prawn look rather attractive,
0:47:35 > 0:47:37hopefully having it only half battered
0:47:37 > 0:47:41so that the head is going to stay red, I hope,
0:47:41 > 0:47:45and the bottom bit will be covered in beautiful pink batter.
0:47:45 > 0:47:49Similarly, a little bit of squid.
0:47:51 > 0:47:52In they go.
0:47:53 > 0:47:56There's more to fish-frying than meets the eye.
0:47:56 > 0:47:59Still, you've got those little electric ones,
0:47:59 > 0:48:02odourless ones at home. Cut up the fish in small bits,
0:48:02 > 0:48:05make the batter, pop it in, put the lid on. Open a bottle of Pepsi pops.
0:48:05 > 0:48:09Can I have another bottle of Pepsi pops, please, David?
0:48:09 > 0:48:11You haven't done much this morning except witter.
0:48:11 > 0:48:13Open it as well and pass it over to me,
0:48:13 > 0:48:16because it's hot behind the frying machine.
0:48:18 > 0:48:20And we'll have the assistant director take this plate away
0:48:20 > 0:48:25and wipe it off. Thank you very much. And Panda Pops for me.
0:48:25 > 0:48:26Where's the glass. Thank you very much.
0:48:26 > 0:48:28They are being a bit more helpful today.
0:48:28 > 0:48:31It's cos they want to get to the pub, that's why.
0:48:33 > 0:48:36While I toast Fred, fish and chips and the great British institution
0:48:36 > 0:48:40of fish and chips, the fritto misto will have cooked.
0:48:40 > 0:48:42Shall we see how it's getting on?
0:48:46 > 0:48:48And there we are.
0:48:48 > 0:48:52My little Mediterranean-style fish minus the chips.
0:48:52 > 0:48:57Fritto misto. Delicate, light, delicious, fun.
0:48:57 > 0:48:59A summer's evening's little treat in the garden.
0:48:59 > 0:49:02Wash it down with some vintage 1986 cherryade.
0:49:04 > 0:49:10And it is cherryade. So there. There it is. My little deep-fried fish.
0:49:10 > 0:49:13Real Floyd unidentified frying objects.
0:49:13 > 0:49:15# With the fish and chips on a Saturday night
0:49:15 > 0:49:18# With the fish and chips it's a bit of all right
0:49:18 > 0:49:20# What a lovely bit of grub when you're returning from the pub
0:49:20 > 0:49:23# There'll be nothing like the British with the fish and chips. #
0:49:23 > 0:49:27While I've been discovering the culinary delights of Fred's chippie,
0:49:27 > 0:49:32these enterprising cooks have been beavering away in their dustbins and clay ovens.
0:49:32 > 0:49:34But time is getting a bit tight now
0:49:34 > 0:49:37and the Navy laid on this splendid taxi for me.
0:49:37 > 0:49:39Don't bother to stop. Don't want to hold you up.
0:49:39 > 0:49:44I'll just jump out here. There's no end to a cook's devotion to duty.
0:49:44 > 0:49:49Fearless, intrepid, debonair - they don't call me Wings for nothing.
0:49:49 > 0:49:52In fact, they don't call me anything.
0:49:53 > 0:49:55To my face that is.
0:50:06 > 0:50:10When the Navy want a disaster, they organise it in an impeccable manner.
0:50:10 > 0:50:12The one thing they'd overlooked was the BBC could come
0:50:12 > 0:50:15and cock it up completely. Do you know what happened?
0:50:15 > 0:50:18Our little helicopter bringing me here, big helicopter actually,
0:50:18 > 0:50:21blew the whole place about as if it had been a tornado
0:50:21 > 0:50:24in the West Indies or Wales, wherever they have tornadoes these days.
0:50:24 > 0:50:27And actually, although I was going to cook you a brilliant dish,
0:50:27 > 0:50:30I've spent all morning on my hands and knees,
0:50:30 > 0:50:34you can see the mud on my trousers, picking up the bits and pieces. Enough excuses.
0:50:34 > 0:50:38I'm still going to outcook this lot whatever happens, even though they've tried to sabotage it.
0:50:38 > 0:50:40Richard, quick spin around the ingredients.
0:50:40 > 0:50:43Naturally, because we're in Cornwall, I'm going to do a Portuguese dish.
0:50:43 > 0:50:47Portuguese man-of-war it's called. I think it's a battleship or a boat.
0:50:47 > 0:50:50I'm not sure. There's some pork. There's some onions.
0:50:50 > 0:50:56Garlic, bacon, parsley, tomatoes, mussels, cockles, scallops,
0:50:56 > 0:51:00olive oil, prawns and, because the helicopter wrecked it, I've had to
0:51:00 > 0:51:03borrow tomato sauce from the field kitchen here.
0:51:03 > 0:51:05I did make my own, honestly, but they blew it away.
0:51:05 > 0:51:11Enough of all of that. A quick swig of what made the Navy famous...
0:51:11 > 0:51:14till the rat-bags took it away from them.
0:51:14 > 0:51:16And over with me into the frying pan.
0:51:16 > 0:51:20The combined resources of the BBC and Navy have built me
0:51:20 > 0:51:23the most extravagant and beautiful kitchen.
0:51:23 > 0:51:24Onions in.
0:51:24 > 0:51:27Stir them round just for a moment.
0:51:27 > 0:51:32Then we put our pork in...like that.
0:51:35 > 0:51:40That has to sweat down for a few moments with my bacon, which is there.
0:51:40 > 0:51:44Over this way. This is quite funny.
0:51:46 > 0:51:50Cooking in a square pot for the Navy. It's Floyd versus the Navy
0:51:50 > 0:51:54but in fact they've been so kind to us I don't care if I come second.
0:51:54 > 0:51:56There's a bunch of generals... No, they're not.
0:51:56 > 0:51:58What are they called? Admirals! ..standing over there
0:51:58 > 0:52:01and they are going to get to eat all of this shortly.
0:52:03 > 0:52:05And that is the end of phase one.
0:52:07 > 0:52:11Navy pilots, by definition, are a retiring, shy and sensitive breed.
0:52:11 > 0:52:13They insisted that I wave goodbye
0:52:13 > 0:52:16so they could get back to their flower-pressing and crochet.
0:52:16 > 0:52:19Bye-bye, Crispin. Bye-bye, Your Royal Highness.
0:52:19 > 0:52:24But now the other ranks have to finish off their gastronomic exam piece for the admirals to judge,
0:52:24 > 0:52:26providing the Brylcreem boys keep their distance
0:52:26 > 0:52:29and don't blow the kitchen to bits again.
0:52:31 > 0:52:33The problem here is we are in a disaster area.
0:52:33 > 0:52:35This is a busy kitchen. It's only made of mud and clay
0:52:35 > 0:52:39and wattles made on The Isle Of Innisfree and all that nonsense.
0:52:39 > 0:52:41What I want you to do now, and pay attention,
0:52:41 > 0:52:47nautical manual number 19, page 27, Portuguese dish, phase two.
0:52:47 > 0:52:51Go from now. Pass me the bits and pieces. In we go with the mussels. Thank you.
0:52:51 > 0:52:55In we go with the prawns. Thank you very much indeed.
0:52:55 > 0:52:58In we go with the scallops. Thank you very much indeed.
0:52:58 > 0:53:00In we go with the cockles. Thank you very much.
0:53:00 > 0:53:04In with the Royal Navy's own tomato sauce. Thank you very much.
0:53:04 > 0:53:07A bit of pureed basil like that. Thank you.
0:53:07 > 0:53:10Bring in my parsley, would you?
0:53:10 > 0:53:12Thank you. Put that in. There we go.
0:53:12 > 0:53:15Chilli powder to give it a bit of spice and flavouring.
0:53:15 > 0:53:19A bit of paprika to make it brilliant. It didn't come out.
0:53:19 > 0:53:22It never does when you're trying to do things properly.
0:53:22 > 0:53:25Then we stir that round, put the lid on, like that.
0:53:25 > 0:53:30In five minutes... Where's my rum? In five minutes we'll delight the generals,
0:53:30 > 0:53:33the admirals with the finest foods of the northern hemisphere.
0:53:33 > 0:53:37That is to say Portugal and HMS Raleigh. Good luck to us all.
0:53:38 > 0:53:41MUSIC PLAYS
0:53:59 > 0:54:04It's going to be a bit of a mixed menu today. Fish and liver.
0:54:12 > 0:54:16I've had a brilliant time and mine's really good, but we'd better ask the admirals what they think.
0:54:16 > 0:54:19What do you reckon to what your food has been like this morning?
0:54:19 > 0:54:21I think it's been jolly good.
0:54:21 > 0:54:24A first-class effort considering the conditions they've been working in.
0:54:24 > 0:54:27I'm particularly keen on the vegetables today.
0:54:27 > 0:54:31- Nice and crisp and crunchy with a lot of flavour.- Absolutely splendid.
0:54:31 > 0:54:35- What about you?- I think it is beautiful. Very tender and a different taste.
0:54:35 > 0:54:37What about the curry? The chaps who had curry,
0:54:37 > 0:54:40- what do they think?- George, you had the curry.- Splendid.
0:54:40 > 0:54:42Nice and spicy.
0:54:42 > 0:54:46I think somebody let the salt pot fall into the soup, though.
0:54:46 > 0:54:53- We've got over that dish.- Right. All in all, how many out of 10?- About 11.
0:54:53 > 0:54:56About 11. You can't get much better than that.
0:54:56 > 0:55:00What I'm going to do now, the brass hats as we call them
0:55:00 > 0:55:02in the trade, have had a bean feast.
0:55:02 > 0:55:05I'm going to feed the boys. That's where my heart is.
0:55:09 > 0:55:12Great. This little masterpiece is absolutely ready.
0:55:12 > 0:55:13All it needs is a sprig of parsley,
0:55:13 > 0:55:17and I'll get the Blue Watch over here to see what they think of my cooking.
0:55:17 > 0:55:20Hey! You lot! Do you want to try and eat something?
0:55:20 > 0:55:26- Yeah, come on.- Come on, then. - Come on, then, lads. Come on. - I'll just dish this up.
0:55:26 > 0:55:29This is going to be a very testing time, one way or another.
0:55:29 > 0:55:31Have a go at this, because you've been working hard
0:55:31 > 0:55:32for the admirals and generals.
0:55:32 > 0:55:35This is a Portuguese dish of shellfish and pork
0:55:35 > 0:55:38in a spicy tomato sauce which I nicked from one of you lot.
0:55:38 > 0:55:41You know that. So, they all gave you for your efforts 11 out of 10.
0:55:41 > 0:55:45Could you be nice to me and tell me honestly what you think?
0:55:45 > 0:55:47I have been under very difficult circumstances.
0:55:47 > 0:55:51I'll lose my job if you do this to me badly. Be really nice to me.
0:55:51 > 0:55:54- How many out of 10?- Three!- Three!
0:55:54 > 0:55:55The tomato sauce was very nice.
0:55:55 > 0:55:58Thank God we've got an air force, that's all I can say.
0:56:03 > 0:56:05A classic piece of Mr Floyd there.
0:56:05 > 0:56:07As ever on Best Bites, we're looking back at some of
0:56:07 > 0:56:10the fantastic cooking from the Saturday Kitchen back catalogue.
0:56:10 > 0:56:14Still to come, two of London's finest chefs, Anthony Demetre
0:56:14 > 0:56:17and Lawrence Keogh battle it out in the Saturday Kitchen Omelette Challenge.
0:56:17 > 0:56:20Now, Lawrence was in fourth position on the leaderboard.
0:56:20 > 0:56:23Could he make it any further up? Or would Anthony overtake him?
0:56:23 > 0:56:25Find out a little later on.
0:56:25 > 0:56:29The legendary Antonio Carluccio prepares the perfect Easter pud.
0:56:29 > 0:56:33He bakes a sweet wheat tart with lemon zest, cinnamon, ricotta and
0:56:33 > 0:56:37orange blossom water, and believe me, it really was stunning.
0:56:37 > 0:56:40And Aled Jones faced his food heaven or food hell.
0:56:40 > 0:56:42Would he get his food heaven, that full rib of beef?
0:56:42 > 0:56:45I could be cooking a beautiful piece of beef served with
0:56:45 > 0:56:47roast potatoes and proper Yorkshire pudding,
0:56:47 > 0:56:50or he could be getting food hell, anchovies, with my warm anchoiade
0:56:50 > 0:56:54with radishes, Caesar salad and devilled deep-fried anchovies?
0:56:54 > 0:56:57You can find out what he gets to eat at the end of today's show.
0:56:57 > 0:57:00Now it's time to go back to the very first appearance
0:57:00 > 0:57:03of one of France's finest chefs, Claude Bosi, and what
0:57:03 > 0:57:06great French culinary masterpiece did he have to share with us?
0:57:06 > 0:57:10A liquidised pork pie. Tasted good, though.
0:57:10 > 0:57:11- Good to have you on the show. - Thank you.
0:57:11 > 0:57:14- The first time you have been on. - Yes.- So what are we cooking, then?
0:57:14 > 0:57:16- An interesting dish, to say the least.- I hope so.
0:57:16 > 0:57:21- We're doing halibut.- Right.- With breadcrumb and English mustard.- Yeah.
0:57:21 > 0:57:23- And pork pie sauce.- A pork pie sauce.
0:57:23 > 0:57:26Now, that's not one you get in a service station, that, is it,
0:57:26 > 0:57:29- really? You've made this one. - We did, yeah.- You've made this one.
0:57:29 > 0:57:32Fire away. I know you want to get the halibut on.
0:57:32 > 0:57:34We're going to get on and do the crust as well.
0:57:34 > 0:57:37I'm going to start that for you. What stocks have we got here?
0:57:37 > 0:57:39We've got fish stock and apple juice.
0:57:39 > 0:57:44- The apple juice is just Bramley apple.- Right, OK.
0:57:44 > 0:57:49Bramley apple, and I like the Bramley because it's quite nice and sharp.
0:57:49 > 0:57:51Right, OK.
0:57:51 > 0:57:56For the fish, a bit of oil, a dash of butter, and straight in the oven.
0:57:56 > 0:57:59- So why halibut, then? - I just like halibut.
0:57:59 > 0:58:02It's quite nice, not too watery, it keeps its shape.
0:58:02 > 0:58:05It's the perfect fish. You could do it with monkfish,
0:58:05 > 0:58:08but you have to salt it first. The crumb, you've got...
0:58:08 > 0:58:11- I'll do the apples for you.- OK.
0:58:11 > 0:58:14Crumb, you've got salted butter, a lot of salted butter.
0:58:14 > 0:58:18- I just like the flavour of it. - Do you use unsalted butter in the sauce?- No.
0:58:18 > 0:58:22The only time I use unsalted butter at the restaurant is for the
0:58:22 > 0:58:26puff pastry, but even all the pastry we are doing, we use salted butter.
0:58:26 > 0:58:32Now, tell us about Hibiscus, then, because it's ten years?
0:58:32 > 0:58:38- Ten years old, yeah.- Ten years old. - Ten years this year, and it's been busy.
0:58:38 > 0:58:42We started in Ludlow ten years ago
0:58:42 > 0:58:47and we decide after three or four years ago to move down to London.
0:58:47 > 0:58:49And for any foodie out there who doesn't know Ludlow,
0:58:49 > 0:58:52it really is the capital of food outside of London.
0:58:52 > 0:58:54Absolutely beautiful, yeah.
0:58:54 > 0:58:57Because it was where, Shaun Hill and some of the great chefs,
0:58:57 > 0:59:01it was almost like a little place with some amazing restaurants.
0:59:01 > 0:59:06Yes, it was. And beautiful produce. The produce was absolutely stunning.
0:59:06 > 0:59:10I've got the crumb made. As soon as you've got the apple, chuck it in.
0:59:10 > 0:59:13- It's ready. There you go. Is that all right?- Yeah, perfect.
0:59:13 > 0:59:15- There you go.- Perfect.
0:59:17 > 0:59:19So it's bang in the centre of Mayfair.
0:59:19 > 0:59:21Bang in the centre of Mayfair on Maddox Street.
0:59:21 > 0:59:25- And as well as that you've just opened a pub.- Yes, nice English pub.
0:59:25 > 0:59:28Anthony opened a French restaurant. I open English pub.
0:59:28 > 0:59:32- He's more English than me!- But you are a huge fan of British produce.
0:59:32 > 0:59:36Yeah, I love it. I think you have to be... You come to a country,
0:59:36 > 0:59:38- you have to adapt yourself.- Yeah.
0:59:38 > 0:59:40And the produce, if it was rubbish, I would not use it,
0:59:40 > 0:59:42- but it is fantastic. - But classically French trained.
0:59:42 > 0:59:46Explain some of the places you were in, two and three-star restaurants.
0:59:46 > 0:59:49Yes. I had the chance to have... That's for you guys.
0:59:49 > 0:59:52Maybe you are not going to like the sauce, so you can try the pie.
0:59:52 > 0:59:58- Do you want pie?- Some two and three-star restaurants in Paris.
0:59:58 > 1:00:03- I've been lucky to train with Alain Ducasse, Alain Passard.- Yeah.
1:00:03 > 1:00:07Fantastic kitchen, and he teach you how to actually cook,
1:00:07 > 1:00:09to understand what food is about.
1:00:09 > 1:00:12You see the pork pie, you put everything, the jelly,
1:00:12 > 1:00:16- the pastry, everything.- There's a lot of jelly in this pork pie.
1:00:16 > 1:00:18- Yes, and the jelly is apple.- Right.
1:00:18 > 1:00:23- Made with Bramley apple juice, just to get the sharpness to it.- Yeah.
1:00:25 > 1:00:31- We're nearly there. - How is the pork pie?- It's very good.
1:00:31 > 1:00:34I want to go to his restaurant!
1:00:36 > 1:00:41- OK, I'll take the fish out. It should be ready. - We've got cabbage with this.
1:00:41 > 1:00:44- Yes, you've got some cabbage. - Spring greens.- Yes. And some...
1:00:44 > 1:00:49- Grapefruit.- Grapefruit.- I'll do that. You can start on the fish.
1:00:49 > 1:00:52- OK, I'll do the fish.- Explain to us this crumb that you've done there.
1:00:52 > 1:00:58We've got breadcrumb, salted butter, apple and hazelnut.
1:00:58 > 1:01:02We put the apple in at the last minute just to get the bite to it and the freshness.
1:01:02 > 1:01:04So that's just the diced apple, you don't need to
1:01:04 > 1:01:06- cook it out any more than that? - No, no, you don't cook it.
1:01:06 > 1:01:09- That's had three minutes.- Yes. - There you go, perfect.
1:01:09 > 1:01:14The fish, you cook it halfway through. You turn it over.
1:01:16 > 1:01:17And you put the crumb to it.
1:01:20 > 1:01:21- On there.- That's it.
1:01:23 > 1:01:24- Yeah.- That's it.
1:01:24 > 1:01:27You could do this with all manner of different fish,
1:01:27 > 1:01:30- couldn't you?- Yes, a short way to do it is with scallops.
1:01:30 > 1:01:32Scallops and pork pie?
1:01:32 > 1:01:35I mean, scallops and pork go fantastically well together.
1:01:35 > 1:01:39Yeah, I mean, Gary Rhodes put out scallops and black pudding.
1:01:39 > 1:01:44It was one of the British classics. It was on every menu in England.
1:01:44 > 1:01:49Now, explain to us, pork pie. Go on. How did this come about?
1:01:49 > 1:01:52You didn't just take that and throw it in?
1:01:52 > 1:01:56No, the idea was that in the beginning for the lunch menu,
1:01:56 > 1:02:01that and a simple salad. And at the moment to trial it, it broke in part.
1:02:01 > 1:02:04And it was something like 11 o'clock, just before the lunch service,
1:02:04 > 1:02:08and we needed to find something.
1:02:08 > 1:02:12Half of the pork pies go into pasta ravioli.
1:02:12 > 1:02:16We did a pork pie ravioli. And the other half go into a sauce.
1:02:16 > 1:02:19- And that's how this dish was invented?- That's it.
1:02:19 > 1:02:23As a Frenchman, we're quite tight. We don't like to throw anything away.
1:02:25 > 1:02:28- But in there, you've got the apple juice and the stock?- That's it.
1:02:34 > 1:02:37- Looking a bit bemused there.- Yeah.
1:02:37 > 1:02:41- Would you liquidise a turkey and then serve it with cranberry?- Yeah!
1:02:41 > 1:02:44Yeah, no problem.
1:02:45 > 1:02:48So that's blending. We've got the cabbage here.
1:02:48 > 1:02:49Yeah, the cabbage.
1:02:52 > 1:02:54A bit of olive oil.
1:02:55 > 1:02:58- Pass it through. - You happy with that?- Yeah, perfect.
1:02:58 > 1:03:01- Pass it through a sieve.- Do you serve a straw with that, Claude?
1:03:01 > 1:03:05- No, no, we just need to serve, actually, a bit thick.- That's OK.
1:03:05 > 1:03:07I'll just blend it for a little bit longer.
1:03:07 > 1:03:11Yes, please, thank you very much. The cabbage goes in, spring greens.
1:03:11 > 1:03:16- You got a...- A bit of salt, just to get the water back in.
1:03:16 > 1:03:18- You say you want to serve a straw with it?- Pork pie smoothie.
1:03:18 > 1:03:21- Milkshake!- It's a smoothie.- I put it in a bottle for you, if you want.
1:03:21 > 1:03:23The wheat allergy will be perfect.
1:03:23 > 1:03:25That's what I bring that dish for!
1:03:27 > 1:03:30- The fish has had about a minute. - That's it, we're nearly ready.
1:03:30 > 1:03:34- I'm going to pass that through. Cabbage just as it is.- Yes.- OK.
1:03:34 > 1:03:37- Cabbage as it is. And we put it in the middle of the plate.- Yeah.
1:03:39 > 1:03:41And that just goes in there.
1:03:41 > 1:03:44- So you're just basically straining out...- Straining the fish.
1:03:44 > 1:03:49- Straining there. The fish has had about another minute.- Put that in.
1:03:49 > 1:03:53- You just do this exactly the same with scallops? - Yes, exactly the same.
1:03:55 > 1:03:58I have to say, it's a first.
1:03:58 > 1:04:01Best advice, if you are going to do this recipe,
1:04:01 > 1:04:05don't go and get one from a petrol station, a pork pie, and blend that.
1:04:05 > 1:04:07It doesn't taste like this one.
1:04:07 > 1:04:09You can, but you have to be careful with this seasoning.
1:04:09 > 1:04:14- This one has been seasoned by ourselves.- Yeah. But that's a proper pork pie.
1:04:14 > 1:04:17You would say so? Are you saying the French pork pie?
1:04:17 > 1:04:19Are you saying the pate en croute?
1:04:19 > 1:04:22No, it's not pate en croute, that's a pork pie, definitely a pork pie.
1:04:22 > 1:04:25- It's got "Made in Melton Mowbray" on the bottom, then?- No, it don't.
1:04:25 > 1:04:29I took a look before I came. The pork pie sauce goes in the middle.
1:04:29 > 1:04:31Yeah.
1:04:31 > 1:04:34It does seem very labour-intensive to basically make one meal,
1:04:34 > 1:04:38take that, liquidise it and use it as a sauce for another meal.
1:04:38 > 1:04:41I like making the life of my chefs difficult.
1:04:42 > 1:04:45You spend ages doing that hand-risen water-crust pastry
1:04:45 > 1:04:48and all that, and then just put it in a blender and blitz it.
1:04:48 > 1:04:51I love the coriander with grapefruit. I think it's fantastic.
1:04:51 > 1:04:54Next week, salmon with a sausage roll reduction!
1:04:56 > 1:05:00- I'm thinking about it!- Don't give him any ideas! It will be on the menu.
1:05:00 > 1:05:01Tell us what that is again.
1:05:01 > 1:05:04OK, we've got halibut with English mustard crust, spring greens,
1:05:04 > 1:05:09- pink grapefruit and pork pie sauce. - I'll tell you, the man's a genius.
1:05:09 > 1:05:10Have a look at that.
1:05:15 > 1:05:18Who would have thought it? You are about to try it.
1:05:18 > 1:05:20Tell us what you think. There you go. Over there.
1:05:20 > 1:05:24- Taste the fish and everything else.- I will.
1:05:24 > 1:05:28- I'm not sure about the grapefruit. - Try it.- I don't know!
1:05:28 > 1:05:31I don't even like it when pineapple shows up on a pizza.
1:05:31 > 1:05:33Food doesn't belong!
1:05:33 > 1:05:38Tell us what you think of the sauce and everything.
1:05:39 > 1:05:43The sauce has got its own seasoning anyway, it's peppery.
1:05:43 > 1:05:45- There's like that much sauce! - I'll get some more.
1:05:47 > 1:05:51He's a lot bigger than you, Ed. What do you reckon?
1:05:51 > 1:05:54- You seem to be enjoying it. - Yeah. It's really nice.
1:05:54 > 1:05:56I'll put some more.
1:05:56 > 1:06:03- That sauce is...- It's pork pie. It's great, isn't it?- It's nice.
1:06:03 > 1:06:08I have to admit, I don't feel like the sauce... I wouldn't go,
1:06:08 > 1:06:11"That's pork pie sauce!" I wouldn't be able to identify that.
1:06:11 > 1:06:14- You've got the salt of the pastry. You've got the pork.- Yeah.
1:06:14 > 1:06:17- Would you like to try? - It's a great combination.
1:06:21 > 1:06:24That was definitely better than pineapple on pizza, Ed.
1:06:24 > 1:06:26Now, it's about to get competitive,
1:06:26 > 1:06:30because it's Omelette Challenge time with two very determined chefs.
1:06:30 > 1:06:33But would they both better their times? Take a look at this.
1:06:33 > 1:06:35Let's get down to business.
1:06:35 > 1:06:38All the chefs that come onto the show battle it out to test
1:06:38 > 1:06:40how fast they can make a simple three-egg omelette.
1:06:40 > 1:06:45Lawrence, you are now in fourth, not far behind, two seconds,
1:06:45 > 1:06:48two-and-a-half seconds, still a long way to catch up.
1:06:48 > 1:06:50Anthony, just over 30 seconds.
1:06:50 > 1:06:53Do you think you're going to go over to this side today?
1:06:53 > 1:06:55James, it doesn't faze me, I'm in great company,
1:06:55 > 1:06:58- as you can see, the legendary Michel Roux is there.- You certainly are.
1:06:58 > 1:07:02Mr Hix and all them lot. And Atul. Let's put the clocks on the screens, please.
1:07:02 > 1:07:05Remember, this is a three-egg omelette cooked as fast as you can.
1:07:05 > 1:07:09Are you ready? Look... Three, two, one, go!
1:07:16 > 1:07:20How quickly can this all come together? This is the key to it.
1:07:21 > 1:07:26Look at the concentration on their faces. Must be an omelette.
1:07:26 > 1:07:28GONG
1:07:35 > 1:07:36Pretty good. Two decent ones.
1:07:38 > 1:07:40But normally, I get, you know...
1:07:40 > 1:07:42That ain't bad.
1:07:42 > 1:07:46It's definitely not overcooked.
1:07:46 > 1:07:48THEY LAUGH
1:07:48 > 1:07:51It's not cooked, though, is it, really?
1:07:51 > 1:07:52- Mr Keogh.- Chef.
1:07:57 > 1:08:00- Yeah, another bit of shell. - Disqualification!
1:08:00 > 1:08:07- Just because you had a mask on.- No seasoning. Anthony.- Get your coat.
1:08:09 > 1:08:13- Have you been practising? - No, not at all.
1:08:13 > 1:08:15No, I promise you, James, no.
1:08:17 > 1:08:22You beat your time, but your time is right with other good company as well.
1:08:22 > 1:08:27You did it in 20.8 seconds. Right there with Marcus Wareing.
1:08:27 > 1:08:30But that ain't an omelette, so you've got to come back.
1:08:36 > 1:08:41- Get on with it!- 14 seconds, I reckon.- Very quick.
1:08:44 > 1:08:46You were quicker. I love it!
1:08:46 > 1:08:50They say they're not competitive... You did it in 15...
1:08:50 > 1:08:52Woo-hoo!
1:08:53 > 1:08:57..15.48 seconds. You're in second.
1:08:57 > 1:09:00- Very good.- Come on! - That's not an omelette, either.
1:09:00 > 1:09:02So you're both coming back!
1:09:08 > 1:09:10Come on, boys, you can do better than that.
1:09:10 > 1:09:13With Easter coming up, what better time to revisit this great
1:09:13 > 1:09:17recipe from the one and only Antonio Carluccio? It's dessert time.
1:09:17 > 1:09:19Welcome back to the show.
1:09:19 > 1:09:23What are we cooking? Because this is a very traditional Italian dish.
1:09:23 > 1:09:26Pastiera di grano, it's a wonderful cake, a wonderful tart
1:09:26 > 1:09:28in the area of Napoli.
1:09:28 > 1:09:31People, they make two or three to give to the neighbours
1:09:31 > 1:09:36because it's very traditional, and this is the expression of life.
1:09:36 > 1:09:40- The ingredients are really special for this.- Yes.
1:09:40 > 1:09:45So I find some grain, some wheat, and this will be cooked.
1:09:45 > 1:09:48So this is wheat, and you just leave it to soak?
1:09:48 > 1:09:51Yes, soak for about overnight,
1:09:51 > 1:09:57- but Italian as they are, a bit lazy, sometimes...- Right.
1:09:57 > 1:09:58You can buy it in a jar?
1:09:58 > 1:10:03They find, yes, the way is to do it with a jar. It is already precooked.
1:10:03 > 1:10:06Well, you get the milk in there.
1:10:06 > 1:10:11The pastry for this is a bit of sugar, butter, flour and egg yolks.
1:10:11 > 1:10:14- Yes.- You don't use whole eggs, just egg yolks.- Egg yolks.
1:10:14 > 1:10:16So that's all been mixed together.
1:10:16 > 1:10:19Don't forget, you can get the recipe on our website, and I've got one
1:10:19 > 1:10:24that I've done, which I'm going to roll out and line our little tart.
1:10:24 > 1:10:29- The rind of a lemon here. - You mentioned Naples.
1:10:29 > 1:10:32This is, of course, Naples and lemons.
1:10:32 > 1:10:36The Amalfi Coast is there, the entire Amalfi Coast, it smells of lemons.
1:10:36 > 1:10:38It's the best place in the world for lemons.
1:10:38 > 1:10:43- And they have also a very special one which I will show you later.- OK.
1:10:43 > 1:10:46They are not the stereotypical lemons that you get
1:10:46 > 1:10:48from the supermarket.
1:10:48 > 1:10:53I remember that the tangerine, mandarin was a wonderful smell.
1:10:53 > 1:10:55Yeah.
1:10:56 > 1:10:58So we're rolling out our thing.
1:10:58 > 1:11:00When you put the lemon and the orange in there,
1:11:00 > 1:11:02you bring that to the boil and cook it...
1:11:02 > 1:11:04Yes, cook it for three or four hours, unfortunately.
1:11:04 > 1:11:09That's why perhaps in good Italian delicatessen you can find that.
1:11:09 > 1:11:11Or in three or four seconds open up the jar.
1:11:11 > 1:11:16- Then we find a little bit of cinnamon and sugar.- Yeah.
1:11:16 > 1:11:23- And then you...let's see...- So that's cinnamon and sugar going in.
1:11:25 > 1:11:31And then you let it boil. And we have, as far as I know...
1:11:31 > 1:11:32I'll get that for you.
1:11:32 > 1:11:36Now, why wheat in particular? It's obviously traditional this time?
1:11:36 > 1:11:39Is that the significance, this time of year?
1:11:39 > 1:11:44The significance is the Resurrection, the fertility, the life in general.
1:11:46 > 1:11:50- So we have this already precooked. - I'll move this away for you.
1:11:50 > 1:11:55- I'll keep those lemons and oranges. - You're an angel.- I'm an angel!
1:11:55 > 1:11:59I've been called a lot of things, but not one of them. Anyway.
1:11:59 > 1:12:05- What's next?- Next is we do this together with the white of egg.
1:12:05 > 1:12:09- You didn't do the white of egg? - I've not done the white of egg yet!
1:12:09 > 1:12:12The white of egg's coming. I've got to line this first, Antonio.
1:12:12 > 1:12:16- Blokes can only do one thing at the same time.- Yes, I know.
1:12:16 > 1:12:21- You promised to me! - So tell me a bit about yourself.
1:12:21 > 1:12:24- You never stop working.- No. - You've just come back from Dubai,
1:12:24 > 1:12:26you've just opened another Carluccio's over there.
1:12:26 > 1:12:30Australia, Dubai, the Carluccio's is going very well. It is a franchise.
1:12:30 > 1:12:36- But hugely successful for you. - Fantastic. I gather you go tonight there.
1:12:36 > 1:12:39- Exactly. But you never stop. - No. I am writing books.
1:12:39 > 1:12:43- Tell me about this book. - I am filming.- Another cookbook.
1:12:43 > 1:12:46Another cookbook called Simple Italian Food.
1:12:46 > 1:12:54And that will be about very, very simple recipes indeed
1:12:54 > 1:12:57with the possibility to upgrade them
1:12:57 > 1:13:01- and the possibility to use the leftovers.- Right.
1:13:01 > 1:13:07That is the sort of twist after the motto, my cooking motto,
1:13:07 > 1:13:10- which is "MOFMOF" cuisine. - MOFMOF? What's that?
1:13:10 > 1:13:13Minimum of fuss, maximum of flavour.
1:13:13 > 1:13:16Talking about that MOFMOF, this is how you line a tartlet,
1:13:16 > 1:13:19you basically tuck this in, you don't pull the pastry,
1:13:19 > 1:13:22- because otherwise it stretches. - Now I put some sugar here.
1:13:22 > 1:13:24Don't worry about it splitting,
1:13:24 > 1:13:28because you can always fill in the gaps. Just tuck it in like that.
1:13:28 > 1:13:32We're going to keep the top part. You don't bake this blind, do you?
1:13:32 > 1:13:35- No.- This is the filling, so I need to concentrate on this one.
1:13:35 > 1:13:42Sugar, eggs, sugar, a little bit of rosewater, very good. And ricotta.
1:13:42 > 1:13:45But that's orange blossom, isn't it, that one?
1:13:45 > 1:13:49Rosewater, I said rosewater. I do some other dishes with rosewater.
1:13:49 > 1:13:52Don't worry! That's orange blossom.
1:13:52 > 1:13:54My memory!
1:13:55 > 1:14:00- There we go.- And ricotta.- Ricotta cheese. Now, this is sheep or cow?
1:14:00 > 1:14:04This is a cow one, because here you don't get the sheep one.
1:14:04 > 1:14:05Sheep would be better.
1:14:08 > 1:14:14I'm whipping up the egg white, because this tart will souffle up
1:14:14 > 1:14:16and then come back down again, puffs up, like a nice quiche.
1:14:21 > 1:14:25- These come in it.- And that's the cooked one that's been cooled down.
1:14:25 > 1:14:26The cooked one, three hours.
1:14:30 > 1:14:33Do you want a bit of sugar in these egg whites as well?
1:14:33 > 1:14:37- Yes, just a little bit. Then we have the orange peel.- Yeah.
1:14:43 > 1:14:45- A bit of orange peel.- Indeed.
1:14:45 > 1:14:48Now, this is the one I want to talk about. Let me switch this off.
1:14:48 > 1:14:50Because this is what you were talking about.
1:14:50 > 1:14:52This is incredible stuff.
1:14:52 > 1:14:54There are lemons this size
1:14:54 > 1:14:59- and they grow on the Amalfi Coast and in Calabria as well.- Yeah.
1:15:00 > 1:15:04Practically, the insides are very small, the rinds, as thick as that.
1:15:04 > 1:15:05Yeah.
1:15:05 > 1:15:11And they canned it, used in all sort of sweet...in the cannoli Siciliani,
1:15:11 > 1:15:14in the pastiera, in the, uh...
1:15:16 > 1:15:19- ..cassata Siciliana. - It's just fantastic.
1:15:19 > 1:15:22- Are they quite harsh in flavour? - Taste.
1:15:24 > 1:15:27- Actually quite mellow. - Mellow and mild, yes, I love it.
1:15:27 > 1:15:32- And it is fantastic. - Delicious.- Cubes of that...
1:15:32 > 1:15:33and you put the equal in.
1:15:33 > 1:15:37That's all you're getting, you can share it between yourselves.
1:15:38 > 1:15:42- Another couple of pieces.- Oh, no, there you go. Dive into that.
1:15:42 > 1:15:46- Ooh, thank you. - It's unusual, that.- Yes, very.
1:15:48 > 1:15:51OK, and apart from the book, DVD, tell us about that.
1:15:51 > 1:15:55DVD came out a month ago, and it's fantastic,
1:15:55 > 1:16:01because it's the south of Italy with the addition of The Leopard.
1:16:01 > 1:16:04This is a film that you did about The Leopard?
1:16:04 > 1:16:06- You know the story of The Leopard? - Go on, then, tell us.
1:16:06 > 1:16:13It was a Sicilian prince who didn't want to unify Italy, because...
1:16:13 > 1:16:16he prefer to keep Sicily as it was.
1:16:16 > 1:16:22- His nephew Tancredi instead wanted to unify with Garibaldi.- Yep.
1:16:23 > 1:16:26And so that was quite a feud there.
1:16:27 > 1:16:34And the story is a wonderful story, actually narrated in one of the
1:16:34 > 1:16:41best pieces of literature, by Tomasi de Lampedusa, which was the prince.
1:16:41 > 1:16:44- A film has been done with Burt Lancaster.- Right.
1:16:44 > 1:16:45It was a wonderful film.
1:16:47 > 1:16:52- So after...- So everything gets folded in.- EVERYTHING gets folded in.
1:16:52 > 1:16:55And then I'm basically making these lines of leftover bits of pastry.
1:16:55 > 1:16:56Oh, you are wonderful.
1:16:56 > 1:16:58JAMES LAUGHS
1:16:58 > 1:17:01- Wonderful.- You can come back again, definitely.
1:17:01 > 1:17:04- Right, there you go.- Look at this.
1:17:04 > 1:17:08And as a child, I used to lick everything here.
1:17:10 > 1:17:13Fingers and bowl. There you are.
1:17:13 > 1:17:16- And then you want to put these little strips.- Yes.
1:17:16 > 1:17:20- We've got some egg, have we got a bit of egg?- Where's the egg?
1:17:20 > 1:17:26- The egg is here.- There you go, Antonio, I've got an egg.
1:17:26 > 1:17:29- A chicken there. - Bit of beaten egg, there you go.
1:17:29 > 1:17:32Just put these strips over here.
1:17:33 > 1:17:38- Like that.- So you told me one... - What's that?- ..secret before.
1:17:38 > 1:17:42- What's that? - That putting a little bit of sugar...
1:17:42 > 1:17:43Yeah, just a pinch of icing sugar,
1:17:43 > 1:17:46I can't believe I'm teaching Antonio Carluccio how to...
1:17:46 > 1:17:52There you go. There you go, Chef. Bit of icing sugar will help.
1:17:52 > 1:17:58- You can enhance the colour of the brown of the egg wash.- There you go.
1:18:00 > 1:18:01- Wonderful.- Over the top.
1:18:02 > 1:18:04Whoops.
1:18:06 > 1:18:10- See, a lot of people will be doing this.- Good collaboration.- Lovely.
1:18:10 > 1:18:13So egg wash over the top, and then this goes in the oven,
1:18:13 > 1:18:18- quite a low heat? - Yes, 180 for about 35, 40 minutes.
1:18:18 > 1:18:21Right, I'll pop that in, and we've got one out the back there.
1:18:21 > 1:18:24- Do you want to grab that one? - And this is the result, look at this.
1:18:24 > 1:18:29- There you go. Ba-ba-ba. Right, icing sugar?- Yeah, icing sugar.
1:18:29 > 1:18:30I'll lift this over.
1:18:31 > 1:18:34Cut it on there.
1:18:34 > 1:18:35ANTONIO LAUGHS
1:18:35 > 1:18:37- Yes, OK.- Icing sugar.
1:18:39 > 1:18:40It is worth the wait, trust me.
1:18:40 > 1:18:43I had basically half of this in rehearsal.
1:18:43 > 1:18:45Not half a portion, half the whole thing.
1:18:47 > 1:18:49Nice...
1:18:52 > 1:18:53- Ohhh.- Look at that.
1:18:57 > 1:19:00- Generous, oh, that's soft. - Do you serve it on its own?
1:19:00 > 1:19:04- Yes. Actually, with a glass of something good to drink.- Exactly.
1:19:05 > 1:19:09- Fantastic.- So, Antonio, give us the name of that in Italian.
1:19:09 > 1:19:11Pastiera di grano...
1:19:11 > 1:19:13di pasqua.
1:19:13 > 1:19:14Easy as that.
1:19:19 > 1:19:22He said "perfect", and I tell you what, that's what it is.
1:19:22 > 1:19:24Over here, Antonio, come and have a seat.
1:19:25 > 1:19:27You deserve a break now. Dive into this.
1:19:27 > 1:19:29Quite excited about trying this.
1:19:29 > 1:19:32I have to say, I had it in rehearsal, it's one of the
1:19:32 > 1:19:36best desserts I've had for many, many years, it's just delicious.
1:19:36 > 1:19:37And it is really worth the effort,
1:19:37 > 1:19:40if you can get those lemons and get...
1:19:40 > 1:19:43- The wheat in there is incredible, isn't it?- Mmm, it is gorgeous.
1:19:43 > 1:19:45You wouldn't think with the wheat and lemons...
1:19:45 > 1:19:49- The day after, it's even better. - I don't think you'll last by then.
1:19:54 > 1:19:56Well, I think that's the perfect antidote, that recipe,
1:19:56 > 1:19:58to all those chocolate eggs.
1:19:58 > 1:20:00Well, Aled Jones faces food heaven or food hell.
1:20:00 > 1:20:03He had his heart set on the biggest piece of beef I think we've
1:20:03 > 1:20:06ever had in the studio, but there was a
1:20:06 > 1:20:08distinct possibility that he could be
1:20:08 > 1:20:09facing food hell, those anchovies.
1:20:09 > 1:20:11What did he get? Let's take a look.
1:20:11 > 1:20:14Everybody has made their minds up here - well, two of them.
1:20:14 > 1:20:16- Could be roast beef and Yorkshire pudding.- Uh-huh.
1:20:16 > 1:20:20- It could be anchovies.- Right.- What do you think these two have decided?
1:20:20 > 1:20:23I hope and pray they've gone for the beef.
1:20:23 > 1:20:26It wouldn't have made any difference anyway, because they did do,
1:20:26 > 1:20:29but there was never a chance these lot were going to
1:20:29 > 1:20:30win against roast beef.
1:20:30 > 1:20:34So there you go, 6-1, roast beef and Yorkshire pudding.
1:20:34 > 1:20:36What I want you to do, guys, if you could do the cabbage for me,
1:20:36 > 1:20:39Pierre, that would be great.
1:20:39 > 1:20:41Carrots are going to go on.
1:20:41 > 1:20:44Next I'm going to talk about the beef we've got in here,
1:20:44 > 1:20:46this is a fore rib of beef.
1:20:46 > 1:20:53- A longhorn cattle, so this is very different to...- Looks fantastic.
1:20:53 > 1:20:57- Yeah, prime Scottish Borders, that kind of stuff.- Exactly.
1:20:57 > 1:21:01Longhorn cattle, a fore rib of beef, so it's enough for me and you.
1:21:01 > 1:21:04- Yeah, we'll be all right! - Don't know about the rest of them.
1:21:04 > 1:21:07But we'll seal it off first of all, no salt and pepper,
1:21:07 > 1:21:11carrots are cooking away nicely, just get that nicely sealed.
1:21:12 > 1:21:15- If you can make me the Yorkshire pudding please, sir.- Yeah, sure.
1:21:16 > 1:21:19Using the bowl that Pierre's nicked.
1:21:19 > 1:21:21Right, Yorkshire pudding - eight ounces of flour...
1:21:21 > 1:21:24- Yeah.- ..eight eggs...
1:21:26 > 1:21:33..and 600ml of milk. Just throw the eggs in, that's it.
1:21:33 > 1:21:34You can throw the whole lot in together.
1:21:34 > 1:21:37The idea with this beef, seal it first of all.
1:21:37 > 1:21:40This is a fore rib, this sits on the top part here,
1:21:40 > 1:21:44then the sirloin comes off it and comes down from there.
1:21:44 > 1:21:47- Smells good, doesn't it? - Smells good. Seal it off like that.
1:21:50 > 1:21:53And then put plenty of salt over the top.
1:21:55 > 1:21:58Then we're going to take the entire lot and pop it in the oven.
1:21:58 > 1:22:01The idea of cooking it with a bone in it...
1:22:01 > 1:22:02it cooks quicker.
1:22:04 > 1:22:07The bones actually transmit the heat.
1:22:08 > 1:22:11It'll cook a lot quicker. Throw it in there...
1:22:11 > 1:22:13You can eat the meat, though...
1:22:13 > 1:22:15Yeah, exactly, but it's going to take about
1:22:15 > 1:22:18two-and-a-bit hours for something like that.
1:22:18 > 1:22:21- If you can cook with the cabbage, Pierre.- OK.
1:22:21 > 1:22:24We've got a little bit of water there, some butter,
1:22:24 > 1:22:29Yorkshire pudding batter, salt,
1:22:29 > 1:22:32in there, and then we leave it.
1:22:32 > 1:22:36Always by hand you whisk it, and then the secret with
1:22:36 > 1:22:39the Yorkshire pudding batter - you place it in the fridge.
1:22:39 > 1:22:41- That's the key to this one. - How long?
1:22:41 > 1:22:45- I would leave it in there overnight if you can.- Shall I get the tray?
1:22:45 > 1:22:48Yeah. Ideally for sort of...two hours.
1:22:48 > 1:22:49This kitchen's working well, isn't it?
1:22:49 > 1:22:53It's doing all right, we could run a restaurant, the three of us.
1:22:53 > 1:22:57- One steps back, there you go.- Watch, this is very hot. Sorry, Chef.
1:22:57 > 1:23:00- I nearly burnt him. - Don't burn the chef.
1:23:00 > 1:23:02TOM LAUGHS
1:23:02 > 1:23:04- Kick in the shins.- Yeah.
1:23:04 > 1:23:07Right, we've got beef dripping in here, hot tray,
1:23:07 > 1:23:09and the pan should sizzle when you place it in.
1:23:11 > 1:23:14You can see it starts to sizzle just a touch.
1:23:14 > 1:23:19Yorkshire pudding mixture in, just mix it a little by hand.
1:23:20 > 1:23:22And with it sizzling, that's the sizzling you want,
1:23:22 > 1:23:26cos it starts to cook around the edge, that'll cause it to rise.
1:23:26 > 1:23:29It's got more eggs than other recipes, doesn't it?
1:23:29 > 1:23:31It does, and I cook it slightly differently,
1:23:31 > 1:23:35at a high temperature first then reduce it down, so it's not too dry.
1:23:35 > 1:23:38- I always think Yorkshire puddings... - This a family recipe, James?
1:23:38 > 1:23:39- This is my gran's recipe. - I read in a book
1:23:39 > 1:23:45- that Yorkshire pudding, in fact, is French. - Oh, here we go! Come on, Chef.
1:23:47 > 1:23:49Which book was that?
1:23:50 > 1:23:52Right, we've got our carrots cooking away nicely,
1:23:52 > 1:23:54and we'll drain this off.
1:23:54 > 1:23:56Got to say, this is better than anchovy, isn't it?
1:23:56 > 1:24:02- You don't need to convince me.- It smells better.- The peas can go in.
1:24:02 > 1:24:05The carrots can go in a little bowl with some butter.
1:24:05 > 1:24:07I was going to take all the carrots out first, but anyway,
1:24:07 > 1:24:09- you've mixed it all together.- Peas can go in.
1:24:09 > 1:24:12So the idea, Yorkshire pudding, they go in, hot oven,
1:24:12 > 1:24:14200 degrees centigrade, 400 Fahrenheit.
1:24:14 > 1:24:16You can cook it how the French do if you want,
1:24:16 > 1:24:18but I would put those in for 20 minutes,
1:24:18 > 1:24:20turn the temperature down,
1:24:20 > 1:24:23and cook them for another ten minutes at about 100 degrees lower,
1:24:23 > 1:24:26so you're actually drying them out, and what you end up with...
1:24:26 > 1:24:28- is proper Yorkshire puddings... - Whoa.- ..like these, you see.
1:24:30 > 1:24:32And they're soft in the middle,
1:24:32 > 1:24:35but still keep the same shape around the edge.
1:24:35 > 1:24:38- So that's your Yorkshire pudding. - We're only getting four?
1:24:38 > 1:24:44- That's just for you.- It's the start of it, this one. You got the beef...
1:24:44 > 1:24:46What I'll do is take our beef here...
1:24:46 > 1:24:47The peas can come off,
1:24:47 > 1:24:50they can go in there with a little bit of butter.
1:24:50 > 1:24:52Take some of this oil.
1:24:52 > 1:24:57You can use this, of course, for the roast potatoes as well.
1:24:57 > 1:25:00To which we then take...
1:25:00 > 1:25:03some of this fat off like that,
1:25:03 > 1:25:08we're going to drain it onto a tray.
1:25:08 > 1:25:14Hopefully, we've got somewhere to put this. In there. Uh...in there.
1:25:15 > 1:25:20A little bit of our pan here, take some of our sauce,
1:25:20 > 1:25:23that can go straight in there as well to make our gravy.
1:25:23 > 1:25:26- And our potatoes, what you do is parboil them.- Uh-huh.
1:25:27 > 1:25:33Pop them in your fat, off your beef.
1:25:33 > 1:25:37Obviously you can use dripping. See it's really healthy, Sunday lunch.
1:25:37 > 1:25:38Yeah, yeah, yeah.
1:25:38 > 1:25:41- Pop that in there.- It's how he keeps such a good figure.
1:25:41 > 1:25:43- Yeah, exactly.- What's that?
1:25:43 > 1:25:45LAUGHTER
1:25:45 > 1:25:48Right, we plate this up. Get yourself your beef.
1:25:51 > 1:25:54- Just the whole chop, no?- See, I would put the whole chop on, yeah.
1:25:55 > 1:25:57Look at that, that looks great.
1:25:57 > 1:25:59Everyone at home will just be like, "Mmm."
1:26:01 > 1:26:03Roast beef.
1:26:04 > 1:26:06TOM LAUGHS
1:26:07 > 1:26:12We've got some of this cabbage. Quick check of the seasoning.
1:26:12 > 1:26:14Meh.
1:26:16 > 1:26:18- Few peas. - You're lucky you're on TV.- I know!
1:26:18 > 1:26:20LAUGHTER
1:26:20 > 1:26:23- Tell me about it.- He's not coming back now.- I've had it after this.
1:26:23 > 1:26:26Few bits of potato, and don't put horseradish on it, you ruin it.
1:26:28 > 1:26:32- There you go.- That looks fantastic. - Then we've got our gravy.
1:26:34 > 1:26:36Or, as the French call it, "jus".
1:26:37 > 1:26:40But you've got proper gravy.
1:26:40 > 1:26:43I think you should do more than one per plate.
1:26:43 > 1:26:44I don't think he's going to share it.
1:26:44 > 1:26:46LAUGHTER
1:26:46 > 1:26:47There you go, dive into that.
1:26:49 > 1:26:51- Wow.- There's your knife and forks.
1:26:53 > 1:26:58- Dive in.- Thanks, boss. - There you go.- Thank you.- Thanks.
1:26:58 > 1:27:01That's mine, see you later!
1:27:01 > 1:27:03That's the best bit.
1:27:03 > 1:27:07And to go with this, Tim has chosen another great wine,
1:27:07 > 1:27:12Domaine de la Meynarde, Cotes du Rhone Village, 2010 vintage.
1:27:12 > 1:27:15- Priced at £7.99.- Mmm!
1:27:16 > 1:27:20So good. That's great, James.
1:27:20 > 1:27:22- Happy with that? - Fantastic, really good.
1:27:22 > 1:27:24I think that's the key, with the beef as well,
1:27:24 > 1:27:28- try not to cook it too rare. - Too rare is not good.
1:27:28 > 1:27:31Medium-rare for a whole piece like that.
1:27:31 > 1:27:33But that's a fore rib, don't forget.
1:27:33 > 1:27:36If you're cooking a sirloin they'll cook much, much quicker,
1:27:36 > 1:27:39because the fore rib is much more dense.
1:27:39 > 1:27:41- I love the crispy bit. - Yeah, really nice.
1:27:46 > 1:27:48Now, that's the perfect Sunday lunch.
1:27:48 > 1:27:50That's all we've got time for on today's Best Bites.
1:27:50 > 1:27:53If you'd like to try cooking any of the fantastic food you've seen on
1:27:53 > 1:27:56today's programme, you can find all those studio recipes
1:27:56 > 1:27:59on our website, just go to bbc.co.uk/recipes.
1:27:59 > 1:28:01There are plenty of good ideas on there for you to choose from,
1:28:01 > 1:28:04so have a great rest of your weekend, and I'll see you next time.
1:28:04 > 1:28:05Bye for now.