Episode 129

0:00:02 > 0:00:05Good morning, we've loads of great cooking for you here on Saturday Kitchen Best Bites.

0:00:26 > 0:00:28Welcome to the show. I hope you're hungry

0:00:28 > 0:00:31because we've got some great plates of food for you to enjoy,

0:00:31 > 0:00:33cooked by some pretty amazing chefs.

0:00:33 > 0:00:36And everything that's cooked will be tried and tested

0:00:36 > 0:00:39by hungry celebrities who are ready to give their opinions.

0:00:39 > 0:00:42The loudest and greediest of Italians, Gennaro Contaldo,

0:00:42 > 0:00:44makes pink gnocchi before our very eyes.

0:00:44 > 0:00:47He serves the beetroot-infused jewels

0:00:47 > 0:00:49with butter, sage and orange sauce.

0:00:49 > 0:00:52New Zealand's favourite son, Nic Watt,

0:00:52 > 0:00:54gets us all in the mood for a spring barbecue.

0:00:54 > 0:00:57He marinades poussin in plum wine and griddles it,

0:00:57 > 0:00:59and serves it with pickle and a bean salad.

0:00:59 > 0:01:04Silvena Rowe gets creative whilst brandishing Polish black pudding.

0:01:04 > 0:01:07She serves it with a succulent hand-dived scallop

0:01:07 > 0:01:08and apple mashed potato.

0:01:08 > 0:01:10And food-loving farmer Jimmy Doherty

0:01:10 > 0:01:12faced his Food Heaven or Food Hell.

0:01:12 > 0:01:14Would he get his Food Heaven?

0:01:14 > 0:01:17Pork, of course, with my whisky and mustard crusted pork chop

0:01:17 > 0:01:18with sauteed potatoes.

0:01:18 > 0:01:20Or would he get his dreaded Food Hell?

0:01:20 > 0:01:24Marzipan, with my marzipan and raspberry tart with Chantilly cream.

0:01:24 > 0:01:27Find out what he gets to eat at the end of today's show.

0:01:27 > 0:01:29But first, we celebrate one of the finest

0:01:29 > 0:01:32culinary creations on the planet - the Jersey Royal potato.

0:01:32 > 0:01:37And who better than Jersey-based chef Shaun Rankin to cook them?

0:01:37 > 0:01:38- Welcome back, Sean.- Thank you.

0:01:38 > 0:01:40Like I said, in season at the moment,

0:01:40 > 0:01:43- great produce in season at the moment.- Everything's in season.

0:01:43 > 0:01:45Slightly early with the asparagus as well.

0:01:45 > 0:01:47Is it the same with the Jersey Royals now? Slightly earlier?

0:01:47 > 0:01:51Yeah, you've got a slight early crop this year, which is always great.

0:01:51 > 0:01:54As soon as they're ready, get them on the tables, because people love them.

0:01:54 > 0:01:56So, what's the name of this dish, then?

0:01:56 > 0:01:58We're going to do a sea bass poached in a lemon butter sauce.

0:01:58 > 0:02:00We're going to serve that with great asparagus,

0:02:00 > 0:02:03just nice, fresh, crunchy asparagus, side of Jersey Royals.

0:02:03 > 0:02:06And we'll finish the sauce with some oysters and some creme fraiche.

0:02:06 > 0:02:09Sounds good to me. And I know you want to get these Jersey Royals on.

0:02:09 > 0:02:11They're small little Jersey pearls, that's what they are,

0:02:11 > 0:02:14with some mint and some salt in there, that would be great.

0:02:14 > 0:02:17- Jersey pearls?- Jersey pearls, yeah. It's the size of them, isn't it?

0:02:17 > 0:02:20- I mean, look at them.- Are these from a specific part of jersey?

0:02:20 > 0:02:23No, they're cropped all over Jersey

0:02:23 > 0:02:26but it's the size that they take them out.

0:02:26 > 0:02:29They put them through a process.

0:02:29 > 0:02:32Which is the one grown in seaweed? Which is that one?

0:02:32 > 0:02:37That is wrack. But it's a traditional way of growing Jersey Royals.

0:02:37 > 0:02:42In older days, they put seaweed over to help with the crop.

0:02:42 > 0:02:45Do they still do that now? They can't mass-produce it.

0:02:45 > 0:02:50A lot of the local guys still do it, because the soil draws in the salt

0:02:50 > 0:02:54from the seaweed and it helps with that really nice chestnut flavour.

0:02:54 > 0:02:56So, I've got some sea bass here,

0:02:56 > 0:03:00which am just going to take one fillet of, for quickness.

0:03:00 > 0:03:03We're going to poach this in a lemon butter, as I said,

0:03:03 > 0:03:06and I'm going to mix some soft butter

0:03:06 > 0:03:08with some lemon juice and some lemon rind.

0:03:08 > 0:03:10I need you to do a lemon confit

0:03:10 > 0:03:15with some stock syrup and some sliced lemon, if possible.

0:03:15 > 0:03:18So, this is just sugar and water in equal quantities?

0:03:18 > 0:03:21Equal qualities of sugar and water and sliced lemon put in there,

0:03:21 > 0:03:25with a little bit of star anise, just to give it a little bit of kick.

0:03:25 > 0:03:27All you do is bring that to the boil, star anise goes in,

0:03:27 > 0:03:30- then just slices of lemon. - And we're done, yeah. Absolutely.

0:03:30 > 0:03:32So, tell us about this.

0:03:32 > 0:03:35You said there's a connection between this and the oysters.

0:03:35 > 0:03:37- What is that?- There is, yeah.

0:03:37 > 0:03:41A lot of the guys that go out pleasure fishing,

0:03:41 > 0:03:44just rod and reel type of characters, not commercial at all,

0:03:44 > 0:03:49they put chest waders on and as the tide comes into the Grouville Bay,

0:03:49 > 0:03:50where the oysters lay,

0:03:50 > 0:03:54the sea bass feed off everything that drops off the sacks

0:03:54 > 0:03:56that the oysters are bred in.

0:03:56 > 0:03:59So, it's kind of, you've got Jersey Royals on one side of the hill

0:03:59 > 0:04:02and then asparagus on the other, so it's all there.

0:04:02 > 0:04:05But it's got its own unique little microclimate on land as well,

0:04:05 > 0:04:08as well as the areas around, I suppose? Particularly the seafood.

0:04:08 > 0:04:11It has. I mean, we look forward to the seasons, we can't

0:04:11 > 0:04:15wait for the seasons to change so, we get all this fantastic produce.

0:04:17 > 0:04:21For our lemon butter, very simple, this.

0:04:21 > 0:04:24Wooden spoon... You'll like this dish because it's got lots of butter.

0:04:24 > 0:04:28- Sounds good to me!- Right, the lemon, you've got to pop straight in.

0:04:28 > 0:04:29That's the lemon going in.

0:04:29 > 0:04:32You bring that to the boil for how long, roughly?

0:04:32 > 0:04:34Simmer that for around about 90 minutes,

0:04:34 > 0:04:36just so it goes nice and confited and sweet,

0:04:36 > 0:04:38and it'll help push the lemon perfume through the sea bass.

0:04:38 > 0:04:42Show me what you've got there. So, you start off with that one,

0:04:42 > 0:04:46and when we cook it down, you end up with this sugary sort of syrup,

0:04:46 > 0:04:48which looks good.

0:04:48 > 0:04:50Lots of flavour going into the sea bass.

0:04:50 > 0:04:53So, lemon zest into the butter.

0:04:56 > 0:05:01And then some black pepper, some salt. Give that a good mix round.

0:05:01 > 0:05:05And then I'm just going to put a bit of squeezed fresh lemon into it...

0:05:06 > 0:05:07..like so.

0:05:07 > 0:05:10You're also over here not just for this,

0:05:10 > 0:05:12but also you've talked about this little pop-up restaurant.

0:05:12 > 0:05:16- What's all this? - It's not little, actually!

0:05:16 > 0:05:19It's a big one. It's actually at the Dorchester.

0:05:19 > 0:05:22They've kindly invited me to come over in the month of May,

0:05:22 > 0:05:24from the 14th, and we're there for a week,

0:05:24 > 0:05:27bringing all the Jersey produce over - sea bass, asparagus,

0:05:27 > 0:05:30lobsters, crabs, all the fantastic Jersey Royals -

0:05:30 > 0:05:33and we're just showcasing what we do for a week.

0:05:33 > 0:05:34This is at the Grill restaurant, isn't it?

0:05:34 > 0:05:38It at the Grill in the Dorchester, yet. Right, so, our butter's made.

0:05:38 > 0:05:41How's the Jersey Royals doing, James?

0:05:41 > 0:05:44Jersey Royals are on. I'll put the asparagus in.

0:05:44 > 0:05:47These asparagus spears, probably no more than about, what,

0:05:47 > 0:05:50- two or three minutes? Two minutes max?- Yeah, absolutely.

0:05:50 > 0:05:52Nice and crunchy, nice and fresh.

0:05:52 > 0:05:54I don't know about you, but at this time of year

0:05:54 > 0:05:55I never really peel the asparagus.

0:05:55 > 0:05:57You want that flavour in the skin, don't you?

0:05:57 > 0:06:01- They're new season ones as well. - You don't need to.

0:06:01 > 0:06:02It's so young anyway.

0:06:02 > 0:06:06Asparagus is one of these great things, when they produce asparagus

0:06:06 > 0:06:09and the conditions are right for growing it,

0:06:09 > 0:06:12the farmer goes all the way around one end of the field

0:06:12 > 0:06:13and then 24 hours later,

0:06:13 > 0:06:16it's actually fully grown at the other end. It grows so fast.

0:06:16 > 0:06:17Never seen that.

0:06:17 > 0:06:21Clingfilm over, spread out, a little bit of lemon butter on there.

0:06:21 > 0:06:25We're going to put our sea bass on top.

0:06:25 > 0:06:27No, I won't. I'll get my lemon confit first!

0:06:27 > 0:06:29THEY LAUGH

0:06:30 > 0:06:32We're going to put one of our little lemon slices

0:06:32 > 0:06:36on top of the sea bass, like so.

0:06:41 > 0:06:44Just put that onto there, skin side down.

0:06:44 > 0:06:46So, in that butter you've got just salt, pepper,

0:06:46 > 0:06:47butter and lemon zest, that's it?

0:06:47 > 0:06:49That's it, yeah, yeah.

0:06:49 > 0:06:53And it cooks in a nice little bag, so the fish won't dry out.

0:06:53 > 0:06:56It's great to do at home because you can hold the parcels

0:06:56 > 0:06:59for five or ten minutes before you have the rest of your stuff ready,

0:06:59 > 0:07:00know what I mean?

0:07:00 > 0:07:04And they won't dry out at all. So, there you go. Some butter on there.

0:07:04 > 0:07:09And all I've got to do is turn the Clingfilm over, and wrap it.

0:07:09 > 0:07:12Just squeeze the ends down.

0:07:12 > 0:07:13One more time.

0:07:13 > 0:07:15I take it you can do this with any sort of fish?

0:07:15 > 0:07:17Salmon would be quite nice for this.

0:07:17 > 0:07:19Salmon would be perfect as well, wouldn't it?

0:07:19 > 0:07:21The lemon cutting through

0:07:21 > 0:07:23the oiliness of the salmon would be fantastic.

0:07:23 > 0:07:24So, that's your parcel done.

0:07:24 > 0:07:27I'll set that in the fridge for around ten minutes

0:07:27 > 0:07:28before they go in the steamer.

0:07:28 > 0:07:32If you wanted to, and people are into char-grilling asparagus,

0:07:32 > 0:07:35at this point what you want to do is take the asparagus out

0:07:35 > 0:07:38and pop it into ice-cold water, just to stop it from cooking.

0:07:38 > 0:07:40Most importantly, to retain that colour of the asparagus.

0:07:40 > 0:07:44Then you can roll in oil and quickly char-grill it for 30 seconds.

0:07:44 > 0:07:47- Absolutely.- That's not far off. - So, you're opening the oysters.

0:07:47 > 0:07:49- How many do you want? - Two or three will be fine.

0:07:49 > 0:07:51Are you all right there? Need a hand?

0:07:51 > 0:07:53You'll be having one, by the looks of things!

0:07:53 > 0:07:56So, there you go, there's the sea bass out.

0:07:56 > 0:07:58All I'm going to do is just lay the clingfilm

0:07:58 > 0:08:01back over the top of the fish, to keep it nice and moist.

0:08:01 > 0:08:03We're going to pour the butter into the pan.

0:08:03 > 0:08:06Remember, we're going to make our sauce in this.

0:08:06 > 0:08:07Bring that to the boil.

0:08:07 > 0:08:10Add a touch of creme fraiche.

0:08:10 > 0:08:12We're going to finish that with some chopped chives.

0:08:12 > 0:08:15- Asparagus ready, Chef? - I'll drain this off, yeah.

0:08:15 > 0:08:17That's there.

0:08:17 > 0:08:20Now, these oysters, obviously you get the native ones

0:08:20 > 0:08:23and the round-shaped ones,

0:08:23 > 0:08:25but these ones are particularly produced where you are, then?

0:08:25 > 0:08:29They are. These are a creamy oyster from the Bay of Grouville.

0:08:29 > 0:08:31The thing about the estuary in Grouville

0:08:31 > 0:08:33is that you've got massive tidal waves coming in,

0:08:33 > 0:08:36flushing fresh sea water all the way through,

0:08:36 > 0:08:38so they're feeding very well.

0:08:38 > 0:08:41The oysters are nice and they're not salty, but they always

0:08:41 > 0:08:44taste like they've been kissed by the sea when you eat them.

0:08:44 > 0:08:48Some estuaries around the country, you've got freshwater oysters

0:08:48 > 0:08:50but these are absolutely superb.

0:08:50 > 0:08:53It's like heightened seasoning as well.

0:08:53 > 0:08:54So, there's our liquid.

0:08:54 > 0:08:57That Jersey Royals must be pretty much there.

0:08:57 > 0:08:59- You must have Jersey Royals on your menu?- Yeah.

0:08:59 > 0:09:02This time of year we put, on the lunch menu for instance,

0:09:02 > 0:09:05lamb, sea trout, salmon, we just put Jersey Royals.

0:09:05 > 0:09:08Everything has Jersey Royals in the month of April and May. You have to.

0:09:08 > 0:09:12You've got to use the ingredients when they are there, I think.

0:09:12 > 0:09:16- There's your oysters done. - Thank you.

0:09:16 > 0:09:22I'll probably just take around about four pieces, just for the plate.

0:09:22 > 0:09:26- I'll drain these off. - The Jersey Royals are ready.

0:09:26 > 0:09:30Touch of seasoning on the asparagus.

0:09:30 > 0:09:33I'm going to dress them in the same butter as the fish,

0:09:33 > 0:09:36so you've just got that continuous flavour going through.

0:09:38 > 0:09:40Am I right in thinking just Jersey Royals,

0:09:40 > 0:09:42you want just with chopped mint and that's it?

0:09:42 > 0:09:43Yeah, chopped mint and butter,

0:09:43 > 0:09:45a little bit of salt and pepper, and that's it.

0:09:45 > 0:09:47Asparagus goes on...

0:09:49 > 0:09:54..like so. And your fish can go on the top as well.

0:09:54 > 0:09:57Great smell coming from this. And if you want to just clean the skin off.

0:09:57 > 0:09:59I think leaving the skin on is quite nice,

0:09:59 > 0:10:02but if you want to just tear the skin a little bit over

0:10:02 > 0:10:05and show the fish, then it's up to you, for presentation.

0:10:05 > 0:10:06That sits on like that.

0:10:07 > 0:10:09Now, our sauce.

0:10:09 > 0:10:12Oysters are ready, Jersey Royals are ready.

0:10:15 > 0:10:17- Not as if you're busy enough, James! - It's all right.

0:10:17 > 0:10:20- A little bit of creme fraiche.- Salt. It's going really well.

0:10:20 > 0:10:24If you've followed this, you're a better man than me at home.

0:10:24 > 0:10:27So, just our fish juices, a little bit of creme fraiche in there,

0:10:27 > 0:10:30just bring that to the boil last-minute.

0:10:30 > 0:10:35- Chopped chives coming, Chef.- Oui!

0:10:35 > 0:10:38Sometimes I think we should just open a restaurant

0:10:38 > 0:10:41and just not bother with this show.

0:10:41 > 0:10:46We're just going to pop our oysters in and slightly warm them through.

0:10:46 > 0:10:48Just put that over there.

0:10:48 > 0:10:52- Chopped chives in there.- In. - Fantastic.- There you go.

0:10:52 > 0:10:55And then we're just going to spoon this over.

0:10:55 > 0:10:57Just slightly warm them oysters through.

0:10:57 > 0:11:00They don't need too much cooking. They need seconds, really.

0:11:05 > 0:11:08And there we go - steamed sea bass,

0:11:08 > 0:11:10lemon butter sauce with poached oysters

0:11:10 > 0:11:13- new season asparagus and Jersey Royals.- Done.

0:11:19 > 0:11:22- That was quick, wasn't it? - It was, wasn't it?

0:11:22 > 0:11:24Right, you get to dive into this one.

0:11:24 > 0:11:26It looks fabulous, I have to say.

0:11:26 > 0:11:29There's probably not a lot else you could put on a plate

0:11:29 > 0:11:30that's in season at the moment.

0:11:30 > 0:11:32Incredible, that is incredible.

0:11:32 > 0:11:34What's amazing is that, you know,

0:11:34 > 0:11:36I was glad that you got stuck

0:11:36 > 0:11:39on the oyster because the time it took you to cook the meal,

0:11:39 > 0:11:41I'd still be trying to get the oyster open.

0:11:41 > 0:11:43I think, use a good oyster knife, particularly.

0:11:43 > 0:11:45I mean, Jersey, you're close to France.

0:11:45 > 0:11:48France, I remember opening lots and lots of oysters in Pornic,

0:11:48 > 0:11:49where they used to...

0:11:49 > 0:11:52- I think the longer knives help better, don't they?- Yeah.

0:11:52 > 0:11:54Remember once you get them, always, always open with a cloth.

0:11:54 > 0:11:56Right, dive in.

0:11:56 > 0:11:58It's fresh.

0:11:58 > 0:12:00- You'll wait for nobody! - Oh, potatoes, amazing. Yeah.

0:12:00 > 0:12:03Is that where I should start?

0:12:03 > 0:12:06Have them and some butter and you're laughing.

0:12:06 > 0:12:09- I've never had cooked oyster before either.- There you go.

0:12:09 > 0:12:12I presume you've got to watch the salt content of the sauce

0:12:12 > 0:12:15- for that one, don't you? - You do, yeah, absolutely.

0:12:15 > 0:12:17You can improvise if you want to - some caviar,

0:12:17 > 0:12:19some champagne in the sauce if you want to as well,

0:12:19 > 0:12:21just to heighten the seasoning if you want to.

0:12:21 > 0:12:24You know, basic ingredients cooked well for me,

0:12:24 > 0:12:27- that's what it's all about. - That is sensational. Really good.

0:12:31 > 0:12:34What a fantastic seasonal plate of food.

0:12:34 > 0:12:37Coming up, I cook Thai-style mussels for comedian Shappi Khorsandi

0:12:37 > 0:12:40after Rick Stein takes us on his Seafood Lovers' Guide.

0:12:40 > 0:12:43And today, he's on the hunt for squat lobster tails

0:12:43 > 0:12:46before making some interesting-looking mussel loaves.

0:12:46 > 0:12:48Enjoy this one.

0:12:48 > 0:12:52We move now about 90 miles up the coast to the Solway Firth,

0:12:52 > 0:12:55the North side, Glencaple.

0:12:55 > 0:12:57This is called haaf net fishing.

0:12:57 > 0:13:00"Haaf" is a Viking word which means channel,

0:13:00 > 0:13:04and it's a method of fishing that's been going on for 1,000 years.

0:13:04 > 0:13:08These men stand in freezing water with the tide rushing past them,

0:13:08 > 0:13:14waiting for that telltale bump of a salmon or sea trout.

0:13:14 > 0:13:16Each man is allocated a place in the river

0:13:16 > 0:13:21and the guy who's further out stands the better chance of catching a fish.

0:13:21 > 0:13:22But as the tide comes in,

0:13:22 > 0:13:26he can no longer hold his place in the line and has to move to the back.

0:13:26 > 0:13:31And this is what it's all about, a fresh run wild salmon -

0:13:31 > 0:13:35so lean and sleek and bright and firm.

0:13:35 > 0:13:37I mean, it's well worth waiting for.

0:13:37 > 0:13:42Sadly, they're not as common anything like as they used to be.

0:13:42 > 0:13:46We only caught just the one fish that day, but at least you can say

0:13:46 > 0:13:50it really concentrates the mind on the sheer quality of the wild fish.

0:13:52 > 0:13:53I don't think there's any dish

0:13:53 > 0:13:57that better sums up British cooking at its very best

0:13:57 > 0:13:59than poached salmon, new potatoes,

0:13:59 > 0:14:02mayonnaise and cucumber with mint.

0:14:02 > 0:14:05First of all, you get a big salmon kettle

0:14:05 > 0:14:08and put enough water in to cover the fish.

0:14:08 > 0:14:10And you make a court-bouillon.

0:14:10 > 0:14:12It's a way of flavouring poaching liquid

0:14:12 > 0:14:15that goes back to the Middle Ages.

0:14:15 > 0:14:18You put in celery, carrots, onions, bay leaves

0:14:18 > 0:14:21and in medieval style, a peck of peppercorns.

0:14:21 > 0:14:22Quite a lot of salt.

0:14:22 > 0:14:24And then add some white wine vinegar,

0:14:24 > 0:14:27because you want to sharpen the bouillon up a bit

0:14:27 > 0:14:29to cut the richness of the fish.

0:14:29 > 0:14:33Bring to the boil and simmer for about 30-40 minutes,

0:14:33 > 0:14:36so that all the flavours go into the liquid.

0:14:36 > 0:14:37Now, for the salmon.

0:14:37 > 0:14:41You lay it respectfully and carefully into the bouillon

0:14:41 > 0:14:44because it is such a beautiful looking fish.

0:14:44 > 0:14:48And you bring the bouillon back to the boil

0:14:48 > 0:14:52and then take it right down and leave it just to tremble.

0:14:52 > 0:14:55And while the salmon's cooking, cook the new potatoes.

0:14:55 > 0:14:56Now, these are Jersey Royals

0:14:56 > 0:15:00and at the beginning of May they're the best ones around. Fantastic.

0:15:00 > 0:15:03Just some salt and a couple of sprigs of mint.

0:15:03 > 0:15:05And now the cucumber salad.

0:15:05 > 0:15:07First of all, you peel the cucumber

0:15:07 > 0:15:09and then slice it as thin as possible.

0:15:09 > 0:15:12Toss them into a bowl and just a little bit of salt.

0:15:12 > 0:15:14It's best to season the cucumber then,

0:15:14 > 0:15:17because it goes right in and makes it much more subtle.

0:15:17 > 0:15:19And now you add mint.

0:15:19 > 0:15:22This dish always reminds me of early summer in Britain

0:15:22 > 0:15:25and nothing fills one with memories of early summer

0:15:25 > 0:15:28more than the smell of fresh mint in a kitchen.

0:15:28 > 0:15:31Chop up the mint, sprinkle it into the cucumber.

0:15:31 > 0:15:36And now add some white wine vinegar and stir them together.

0:15:36 > 0:15:39This cucumber salad's what British cooking is all about.

0:15:39 > 0:15:41It's simple and it's fresh

0:15:41 > 0:15:43and it goes so well with the salmon,

0:15:43 > 0:15:46which, incidentally, is just about ready.

0:15:47 > 0:15:51I think it's a good idea to take the skin off first.

0:15:51 > 0:15:54Just cut very, very carefully around the sides of the salmon

0:15:54 > 0:15:56and peel the skin off.

0:15:56 > 0:16:00It's very satisfying when it comes off in one piece like that.

0:16:00 > 0:16:03Cut down the centre of the fish.

0:16:03 > 0:16:06Part it slightly and lift those fillets off.

0:16:06 > 0:16:09Now, doesn't that look appetising?

0:16:09 > 0:16:13Onto a plate and a good pile of the cucumber salad

0:16:13 > 0:16:17and about three or four good new potatoes next to it.

0:16:17 > 0:16:22Finish with a good dollop of home-made mayonnaise and then eat.

0:16:22 > 0:16:24Do you know what?

0:16:24 > 0:16:26Of all the fish dishes that I make,

0:16:26 > 0:16:30this is the one that I love to eat most often

0:16:30 > 0:16:35and the one that I always eat at home with Jill and the boys.

0:16:38 > 0:16:43Why is it we all seem to want to rush off to hot Mediterranean beaches

0:16:43 > 0:16:46and sit cheek by jowl with lots of other people,

0:16:46 > 0:16:50when there's places in Britain like the West Coast of Scotland?

0:16:50 > 0:16:52It's so good for the soul.

0:16:52 > 0:16:55But this is a seafood lover's search for nirvana

0:16:55 > 0:16:58and the one worrying thing about this paradise

0:16:58 > 0:17:01is that there is very little fish to be had here.

0:17:01 > 0:17:04Certainly, lobsters are getting scarce.

0:17:04 > 0:17:06But there are a few surprises.

0:17:06 > 0:17:09A fisherman's just given me all these squat lobsters.

0:17:09 > 0:17:11They're still alive, some of them.

0:17:11 > 0:17:14I'm going to have to cook them fairly quick, cos they don't keep very well.

0:17:14 > 0:17:16Do you catch many of these?

0:17:16 > 0:17:19Well, I don't fish for them but if I wanted to catch them,

0:17:19 > 0:17:21I could catch a hell of a lot of them, yeah.

0:17:21 > 0:17:24- Why don't you fish for them? - Because there's no market for them.

0:17:24 > 0:17:27You should go out and buy these squat lobsters!

0:17:27 > 0:17:30The recipe I like is based on potted shrimps.

0:17:30 > 0:17:33You take about a pound and a half of squat lobsters

0:17:33 > 0:17:36and you boil them in well-salted water

0:17:36 > 0:17:39for about three to four minutes only.

0:17:39 > 0:17:41Then you go through all the laborious business

0:17:41 > 0:17:45of taking the tails off and taking the shells of them.

0:17:45 > 0:17:49It leaves you with about six to 8oz of squat lobster meat.

0:17:49 > 0:17:53Now, you take a block of butter and just melt it very gently

0:17:53 > 0:17:58in a saucepan and add some finely chopped fresh ginger and lemon juice.

0:17:58 > 0:18:01Then you drop in your squat lobster tails,

0:18:01 > 0:18:03stir them around a little bit,

0:18:03 > 0:18:07and just leave them to infuse in the butter and ginger

0:18:07 > 0:18:09and lemon juice for about a minute.

0:18:09 > 0:18:12Now, you take some very, very finely sliced basil,

0:18:12 > 0:18:16not a lot, just about half a dozen leaves, and stir them in.

0:18:16 > 0:18:19Then you pour the butter and squat lobster mixture

0:18:19 > 0:18:23into your ramekins and leave them in the fridge to set.

0:18:23 > 0:18:24And to eat?

0:18:24 > 0:18:27Well, I like to turn them out of the ramekins onto a plate

0:18:27 > 0:18:32and just eat them with plenty of very thinly sliced brown toast and butter.

0:18:32 > 0:18:34They're just delicious.

0:18:36 > 0:18:39Of all the places I went to on my journey,

0:18:39 > 0:18:42the Summer Islands were the most magical.

0:18:42 > 0:18:44And as if by magic,

0:18:44 > 0:18:48I found a little cafe serving just the sort of seafood I wanted.

0:18:50 > 0:18:55This is Achiltibuie smoked salmon and it's quite special.

0:18:55 > 0:18:59It should be quite special, because Achiltibuie is beautiful.

0:18:59 > 0:19:01It looks out over the Summer Isles.

0:19:01 > 0:19:05The reason it's special is it's smoked over whisky cask shavings

0:19:05 > 0:19:09and it's cured with molasses, juniper berries and rum,

0:19:09 > 0:19:14as opposed to just salt, which most smoked salmon is cured with.

0:19:14 > 0:19:16But I'm eating it here in this little cafe

0:19:16 > 0:19:18just a few miles up from Achiltibuie

0:19:18 > 0:19:22and I just saw the sign which said "seafood, teas and coffees."

0:19:22 > 0:19:24I just thought, well, I'll just see what they've got.

0:19:24 > 0:19:28I walked in, and just totally an unprepossessing sort of place,

0:19:28 > 0:19:32but they had the smoked salmon and they had the langoustines,

0:19:32 > 0:19:34and they had the mussels out of the local loch,

0:19:34 > 0:19:38and I just thought, well, this is the sort of place I'm looking for -

0:19:38 > 0:19:41a place that just serves what the local fishermen are catching.

0:19:41 > 0:19:44I mean, that's all I ask, nothing more!

0:19:49 > 0:19:53Lochs like Loch Fyne are really the domain of little boats.

0:19:53 > 0:19:55Little boats that can go creeling for langoustines.

0:19:55 > 0:19:59Look at the size of that! It's like a small lobster.

0:20:00 > 0:20:04If they just kept the loch to 16-18 foot boots

0:20:04 > 0:20:06and banned the big trawlers from dredging it up,

0:20:06 > 0:20:09just think how prolific it could be -

0:20:09 > 0:20:12beautiful langoustines, smoked herrings,

0:20:12 > 0:20:15smoked queenies, lobsters, velvet crabs...

0:20:15 > 0:20:17The Spanish adore those.

0:20:17 > 0:20:19Why don't we eat them?

0:20:19 > 0:20:22I'm just thinking of Galicia and glasses of alborino.

0:20:23 > 0:20:26And the mussels, with their lovely orange flesh.

0:20:27 > 0:20:30They're grown here in Loch Fyne too, on ropes.

0:20:30 > 0:20:33This is the latest way of harvesting them.

0:20:33 > 0:20:35Their shells are really thin and the meats are fat

0:20:35 > 0:20:38because they don't have all the stress

0:20:38 > 0:20:40of being battered around in the tides.

0:20:40 > 0:20:42And they're really quite clean.

0:20:42 > 0:20:45It's amazing how mussels have caught on.

0:20:45 > 0:20:49Of all seafood in this country, they're the sort of litmus test.

0:20:49 > 0:20:52I remember when it was seriously avant-garde

0:20:52 > 0:20:54to have a plate of moules mariniere.

0:20:54 > 0:20:56But how things have changed.

0:20:57 > 0:21:00I got this recipe out of Jane Grigson's Fish Cookery book

0:21:00 > 0:21:04which is, actually, I think, my all-time favourite.

0:21:04 > 0:21:06And it's called mussel loaves.

0:21:06 > 0:21:10But I think this an occasion where the French sounds more romantic.

0:21:10 > 0:21:15Moules en crustard. You think, "Oh, I like the sound of that."

0:21:15 > 0:21:17That's that one done.

0:21:17 > 0:21:19I'm now going to get some melted butter

0:21:19 > 0:21:25and coat the inside of these crustard with butter.

0:21:25 > 0:21:29Then I'm going to pop them in the oven to crisp them up.

0:21:31 > 0:21:34And now to do the mussels. Just open a bit of white wine here.

0:21:34 > 0:21:38The wine just gives them a bit of steam to start with.

0:21:38 > 0:21:43Then just add the mussels, put a lid on.

0:21:44 > 0:21:49Give it a good shake and let the steam do the business, cook them.

0:21:49 > 0:21:52You get all the lovely liquor out of the mussels which is

0:21:52 > 0:21:56the basis of any sauce which you're going to, I think, cook with mussels.

0:21:59 > 0:22:02Just pour those through this colander.

0:22:02 > 0:22:04I'm now just going to pick the meats out of these mussels.

0:22:04 > 0:22:07That's a very easy job to do.

0:22:07 > 0:22:09It's a lovely day outside today.

0:22:09 > 0:22:11You know when the tide is high on a warm day like this,

0:22:11 > 0:22:14you get this lovely warm smell of sea water.

0:22:14 > 0:22:16I love that.

0:22:16 > 0:22:20I'm going to slice up some leeks into very small pieces

0:22:20 > 0:22:23and then sweat them off in a bit of butter,

0:22:23 > 0:22:27which is a sort of technical term for just reducing them, cooking them

0:22:27 > 0:22:31very gently, so that they go into what the French call a fondue.

0:22:31 > 0:22:33They've always got these great words.

0:22:33 > 0:22:36Like, it's a sort of sauce, almost.

0:22:36 > 0:22:38Now, I'm just going to add some mussel juice.

0:22:38 > 0:22:39The mussel juice is, to me,

0:22:39 > 0:22:42the most important flavouring element of this whole dish.

0:22:42 > 0:22:47Just stir that in. And now some butter. About 3oz of butter.

0:22:47 > 0:22:51It's quite rich, this dish, but it's British.

0:22:51 > 0:22:53So, just stir that in.

0:22:53 > 0:22:56It's melting in nicely, liaising nicely.

0:22:56 > 0:23:01And now some cream. About a couple of tablespoons of cream.

0:23:01 > 0:23:02In that goes.

0:23:02 > 0:23:06And now some beurre manie. Just a teaspoon or so of it.

0:23:06 > 0:23:08Beurre manie just means kneaded butter in French.

0:23:08 > 0:23:10It's just a mixture of softened butter and flour,

0:23:10 > 0:23:14and it's an excellent way of giving a sauce a little bit of thickening.

0:23:14 > 0:23:18That's fine. And now the mussels. Tip those in. Stir them in gently.

0:23:18 > 0:23:19I don't want to break up the meats at all.

0:23:21 > 0:23:23That's very nice. Oh, it's smelling good too.

0:23:25 > 0:23:30Now, a great big wodge of chopped up chives, fresh chives, like that.

0:23:32 > 0:23:33Just stir that in.

0:23:34 > 0:23:37And that's done. That's ready.

0:23:37 > 0:23:41Now, let's get the buns out of the oven.

0:23:41 > 0:23:43There they are. Nice and crisp.

0:23:43 > 0:23:45Just stick those on my worktop.

0:23:48 > 0:23:53And now just fill them with this lovely mussel mixture.

0:23:53 > 0:23:56I mean, I know this is quite old-fashioned, this sort of dish.

0:23:56 > 0:23:58It's what I'd call the best sort of pub food

0:23:58 > 0:24:01and it's the sort of thing we sell in our cafe.

0:24:01 > 0:24:03I wonder if these sort of dishes will come back

0:24:03 > 0:24:05into general fashion.

0:24:05 > 0:24:09I mean, at the moment, everyone is into fusion cooking,

0:24:09 > 0:24:14but I suspect that'll probably go the same way as nouvelle cuisine went.

0:24:14 > 0:24:18Out the door, basically, and we'll be left with local food like this.

0:24:24 > 0:24:26Great stuff from Rick, as always.

0:24:26 > 0:24:29Mussels are one of my favourite ingredients to cook with.

0:24:29 > 0:24:31There's so many different ways you can use them.

0:24:31 > 0:24:34I've got you a really simple recipe now,

0:24:34 > 0:24:37which is like a Thai, fragrant, coconut...

0:24:37 > 0:24:40Almost like moules mariniere, but it's done with coconut.

0:24:40 > 0:24:44- It's very simple. With straw fries. - Lovely.- Chips and mussels are...

0:24:44 > 0:24:45- The best thing.- Just the best thing.

0:24:45 > 0:24:48Running through the ingredients. Mint, coriander...

0:24:48 > 0:24:53- This stuff is holy basil. It smells a little like mint.- Yes, it does.

0:24:53 > 0:24:56Is it because it's by the mint and it's rubbed off?

0:24:56 > 0:24:59No, it does actually smell like mint. It is fantastic, this stuff.

0:24:59 > 0:25:03We've got lemon grass, Thai shallots, kaffir lime leaves, garlic,

0:25:03 > 0:25:05ginger, palm sugar, lime,

0:25:05 > 0:25:08coconut milk and some Thai fish sauce.

0:25:08 > 0:25:11And obviously, I've got my chips here. Firstly, we make a paste.

0:25:11 > 0:25:15We grab the leaves from this... We can take the coriander, mint,

0:25:15 > 0:25:16and all that stuff...

0:25:16 > 0:25:19Just grab the leaves, keeping some of it for later.

0:25:19 > 0:25:22Place all the leaves in a pestle and mortar...

0:25:22 > 0:25:26with the lemon grass that we've got...

0:25:26 > 0:25:29The garlic can go straight in...

0:25:29 > 0:25:31And we slice this through the root.

0:25:31 > 0:25:33Now, comedy - it's always been in your blood, really.

0:25:33 > 0:25:35Do you think most comedians...

0:25:35 > 0:25:38Cos when you chat to most comedians, it comes from the school,

0:25:38 > 0:25:40they were always the joker at school.

0:25:40 > 0:25:44- Was that you?- Um... No. Not really.

0:25:44 > 0:25:46I was quite shy at school.

0:25:46 > 0:25:48My brother was the joker in the family.

0:25:48 > 0:25:51But didn't you use to tell jokes at parties and stuff with the parents?

0:25:51 > 0:25:52Yeah, I did.

0:25:52 > 0:25:57I think I was six or seven when Thatcher became Prime Minister

0:25:57 > 0:26:01and I was obsessed with her and I used to do impersonations of her,

0:26:01 > 0:26:03and it was my little party trick.

0:26:03 > 0:26:05I'd do sort of jokes that my dad pushed me into stand-up,

0:26:05 > 0:26:07which is kind of true.

0:26:07 > 0:26:09I used to impersonate Thatcher at dinner parties,

0:26:09 > 0:26:11and they'd go, "Oh, look, she's doing Thatcher.

0:26:11 > 0:26:14"Isn't she funny?" And I got the real taste for it...

0:26:14 > 0:26:17I'm giving that to him. He's going to do that.

0:26:17 > 0:26:19Speaking of your father...

0:26:19 > 0:26:22He was Iranian born, hugely famous...

0:26:22 > 0:26:26- He's a writer, a satirist... - Very famous in Iran.

0:26:26 > 0:26:31Yes, but the government in Iran aren't really keen on satirists.

0:26:31 > 0:26:33This is what I want to talk to you about.

0:26:33 > 0:26:35Anyone who doesn't quite agree with them,

0:26:35 > 0:26:36I don't know if you've noticed...

0:26:36 > 0:26:39- Cos there was regime change, wasn't there?- Yes, in 1979,

0:26:39 > 0:26:42there was a revolution, when they got rid of the king - the Shah...

0:26:42 > 0:26:43I'm going to eat the basil.

0:26:43 > 0:26:47- Iranians eat herbs. We're very herby people.- That's all right, go on. You can eat it.

0:26:47 > 0:26:50- Oh, that is lovely.- Nice, isn't it? - I grow it in my garden, actually.

0:26:50 > 0:26:53- I do like growing herbs.- You can grow the holy basil the same.

0:26:53 > 0:26:57Yeah, so, he fell foul of the new regime.

0:26:57 > 0:26:59I like saying that - fell foul.

0:26:59 > 0:27:01But your upbringing, it was kind of surreal, really.

0:27:01 > 0:27:03You say it was normal.

0:27:03 > 0:27:06Normal for kids is playing on the playing field and everything,

0:27:06 > 0:27:09but not normal looking for bombs underneath cars and stuff.

0:27:09 > 0:27:12Yeah, that was problematic when we were kids.

0:27:12 > 0:27:14I think everyone thinks their childhood's normal.

0:27:14 > 0:27:17I don't think anyone at eight goes, "This is weird."

0:27:17 > 0:27:19So, does Glynn and his liquorice stick.

0:27:21 > 0:27:24My dad continued writing...

0:27:24 > 0:27:27I think the liquorice stick was really normal.

0:27:27 > 0:27:31Thank you. This isn't normal, me sitting here grinding.

0:27:31 > 0:27:33This isn't normal.

0:27:35 > 0:27:36Yeah, sorry.

0:27:36 > 0:27:38It's really funny talking about terrorism

0:27:38 > 0:27:41and turning over to someone with a pestle and mortar between his legs.

0:27:43 > 0:27:45- DEEPER ACCENT:- Pestle and mortar, you know it's from my country.

0:27:45 > 0:27:49That's not an Iranian accent, by the way. I can't. I'm not an actor.

0:27:49 > 0:27:51You moved over here when you were four?

0:27:51 > 0:27:55As my dad put it to the nursery school teacher, three and a half.

0:27:55 > 0:27:57I was three and a half when I moved here.

0:27:57 > 0:28:00Yeah, and he still had death threats, my father still had death threats.

0:28:00 > 0:28:06A plot was uncovered to assassinate him in 1983. An unsuccessful plot.

0:28:06 > 0:28:08After that, we had to check under our car for bombs,

0:28:08 > 0:28:10and my dad would look under the car and go,

0:28:10 > 0:28:13"Does anyone know what a bomb looks like, cos..."

0:28:13 > 0:28:15But a lot of people would look at comedy as kind of like

0:28:15 > 0:28:17- a release from it all, wouldn't they?- Yeah.

0:28:17 > 0:28:18Also, I think, as children,

0:28:18 > 0:28:20you always try to please your parents,

0:28:20 > 0:28:23and because my dad was very funny and very, sort of,

0:28:23 > 0:28:25centre of attention and showman, kind of thing...

0:28:25 > 0:28:27- Cos he's a writer.- Yes...

0:28:27 > 0:28:30but he was a very gregarious person.

0:28:30 > 0:28:34And, you know, I would get an A for things at school

0:28:34 > 0:28:36or get great marks on an essay and he'd be like,

0:28:36 > 0:28:38"Oh, that's nice, dear."

0:28:38 > 0:28:40But if I came and did a little jazz hands

0:28:40 > 0:28:44and told some jokes, he'd go, "Oh, isn't my daughter magnificent?"

0:28:44 > 0:28:46So, it became...

0:28:46 > 0:28:48It's part of our family's culture, I guess,

0:28:48 > 0:28:50to just laugh our way through things.

0:28:50 > 0:28:52Is that where you get your love of writing as well?

0:28:52 > 0:28:55- Cos you've written your book. - I've written a book.

0:28:55 > 0:28:56Thank you for mentioning my book. Yes.

0:28:56 > 0:28:58I wrote a book called

0:28:58 > 0:29:00A Beginner's Guide To Acting English,

0:29:00 > 0:29:03which is written as me as a child and everything that happened

0:29:03 > 0:29:05in Iran and everything that happened to us when we were here.

0:29:05 > 0:29:08It's me from the age of three till 11.

0:29:08 > 0:29:10Yeah, cos I've always grown up,

0:29:10 > 0:29:13coming down at two in the morning for a glass of water

0:29:13 > 0:29:14and my dad would be there writing.

0:29:14 > 0:29:16Cigarette in one hand, writing in the other.

0:29:16 > 0:29:19I never smoked, though, like him, but I do like to think that I...

0:29:19 > 0:29:22Yeah, I write. I don't write as well as him,

0:29:22 > 0:29:26but I write in English, he writes in Farsi, so there's no competition.

0:29:26 > 0:29:29I'm just going to run through this. We've got...

0:29:29 > 0:29:31- Can I help you with anything? - No, it's all right. Chips are in.

0:29:31 > 0:29:33I'm just sitting here nattering about myself.

0:29:33 > 0:29:37In we go with the oil, there we go. A bit of that goes in as well.

0:29:37 > 0:29:41- In we go with the mussels. - I love mussels.

0:29:41 > 0:29:43These are already picked, by the way.

0:29:43 > 0:29:45In we go with the paste, which we got in here.

0:29:46 > 0:29:50Which of course is all the pounded ingredients. That all goes in.

0:29:50 > 0:29:52It's all very professional.

0:29:52 > 0:29:54- And then we get the coconut milk. - THUD!

0:29:54 > 0:29:55Oops, a lime's gone.

0:29:57 > 0:30:01Coconut milk can go in. And then the Thai fish sauce.

0:30:01 > 0:30:03Give that a quick mix.

0:30:03 > 0:30:06Now, the idea is, we just put the lid on, bring this to boil

0:30:06 > 0:30:09and continue to cook it. Chips are cooking away nicely.

0:30:09 > 0:30:11Meanwhile, I'm going to go get my lime.

0:30:12 > 0:30:15- It's disappeared.- I'm always too scared to cook mussels.

0:30:15 > 0:30:17I think the secret is that mussels need to be

0:30:17 > 0:30:19- absolutely fresh as daisies. - How do you know?

0:30:19 > 0:30:22- How do you know when a mussel is fresh.- Basically, wash them.

0:30:22 > 0:30:25If they're still open once you've washed them, then throw them away.

0:30:25 > 0:30:26If they're talking to you, cook 'em.

0:30:26 > 0:30:28Yes. Basically, yeah.

0:30:28 > 0:30:31The most important thing is, really - raw, if they're still open

0:30:31 > 0:30:35once you've rubbed them around, then throw them away.

0:30:35 > 0:30:37- They should close.- Oh, I see.

0:30:37 > 0:30:38We'll bring this to the boil.

0:30:38 > 0:30:40These will only take about a minute to cook.

0:30:40 > 0:30:43Apart from the book and bits and pieces, your tour,

0:30:43 > 0:30:44you're bang in the middle of it.

0:30:44 > 0:30:47Yes, I'm touring. I'm touring all over the UK.

0:30:47 > 0:30:49Another thing that you're doing -

0:30:49 > 0:30:51this Channel 4 thing that's happening on Monday.

0:30:51 > 0:30:53Yeah, I did it. We recorded that on Tuesday.

0:30:53 > 0:30:57- It was at the O2. 15,000 people. - That must have been amazing.

0:30:57 > 0:30:59It was a real trip.

0:30:59 > 0:31:02I'd done the NEC in Birmingham, drawing you in here, Birmingham.

0:31:02 > 0:31:04- Thank you. - That was a good experience.

0:31:04 > 0:31:08I did Rock With Laughter with Lenny Henry just before Christmas,

0:31:08 > 0:31:10so I kind of had stadium experience.

0:31:10 > 0:31:13No, it was really intense. Just the...

0:31:14 > 0:31:16Like, I was outside my dressing room,

0:31:16 > 0:31:19having a chat with Catherine Tate, cos I used to work with her

0:31:19 > 0:31:24on the circuit and I hadn't seen her since she became dead successful.

0:31:24 > 0:31:26We were having a chat about our kids,

0:31:26 > 0:31:28and after a couple of minutes it just...

0:31:28 > 0:31:30Well, she was dressed as Nana.

0:31:30 > 0:31:32It was the most surreal thing - having a chat with

0:31:32 > 0:31:35her about children and the schools, and it's Nana.

0:31:35 > 0:31:37I just thought, "I love my job, it's great."

0:31:37 > 0:31:40Your tour, are you still halfway through the tour?

0:31:40 > 0:31:43I'm about halfway through. Yeah, it's great fun.

0:31:45 > 0:31:47I play little theatres and art centres.

0:31:47 > 0:31:49I love the people that come to my shows.

0:31:49 > 0:31:50You can pick on your chips.

0:31:50 > 0:31:53We've got our mussels, which are not far off.

0:31:53 > 0:31:55We're just going to add lime juice to this.

0:31:55 > 0:31:57- All we're missing is a pint of beer. - A pint of beer. True.

0:31:57 > 0:32:00The famous dish obviously mussels, chips and beer.

0:32:00 > 0:32:08A bit of lime juice. Then we'll just grab this and just give them a mix.

0:32:08 > 0:32:11They should just open up nicely, which these lot are.

0:32:13 > 0:32:17You've got that nice green paste. Then I can lift these off.

0:32:17 > 0:32:19You happy just eating the chips, are you?

0:32:19 > 0:32:21I'll just have them. Would you like some chips?

0:32:21 > 0:32:24Let me take the chips over.

0:32:24 > 0:32:26Lovely, thank you.

0:32:28 > 0:32:32While you're diving in the chips, look. You've got the mussels here.

0:32:32 > 0:32:34They've just opened up nicely, like that.

0:32:34 > 0:32:36So, you don't cook them for very long.

0:32:36 > 0:32:38I normally cook things until they start to smell of burning.

0:32:38 > 0:32:41Definitely don't want to overcook mussels. They go like bullets.

0:32:41 > 0:32:44Basically you just... Dive into that.

0:32:44 > 0:32:46- Exciting! - You've got all the flavours of Thai.

0:32:46 > 0:32:48You can, of course, put chilli in there.

0:32:48 > 0:32:50Dive in, tell us what you think.

0:32:52 > 0:32:54- I eat with my fingers. Is that all right?- You can, yeah.

0:32:54 > 0:32:57In England we produce a massive amount of seafood,

0:32:57 > 0:33:01but I think mussels are actually, if you get them absolutely fresh,

0:33:01 > 0:33:02they're delicious.

0:33:02 > 0:33:03- Mm!- Easy as that.

0:33:09 > 0:33:11Mussels and chips? You can't go wrong with that.

0:33:11 > 0:33:13If you'd like to have a go at cooking any of the great food

0:33:13 > 0:33:16you've seen on today's show, all the recipes are just a click away at

0:33:16 > 0:33:19bbc.co.uk/recipes.

0:33:19 > 0:33:21Today we're looking back at some of the fantastic cooking

0:33:21 > 0:33:23from the Saturday Kitchen archives.

0:33:23 > 0:33:27Now, get ready for some chaos. I mean cooking from Gennaro Contaldo.

0:33:27 > 0:33:30Watch carefully, cos in there, there is a recipe somewhere.

0:33:31 > 0:33:33Welcome back. Welcome back.

0:33:33 > 0:33:35Thank you very much.

0:33:35 > 0:33:38Welcome back. You're cooking something slightly different today.

0:33:38 > 0:33:41- Yep, well...- Obviously Italian. - Course it is.

0:33:41 > 0:33:44Every time I am on the show I'm only allowed to cook pasta and things.

0:33:44 > 0:33:47Only joke. This time I thought, "Let's do some gnocchi."

0:33:47 > 0:33:51Gnocchi. Right, gnocchi. This is beetroot gnocchi.

0:33:51 > 0:33:54Beetroot gnocchi. That's fantastic. You get a lovely colour.

0:33:54 > 0:33:57Beetroot is good. Very healthy.

0:33:57 > 0:33:59You should have more beetroot.

0:34:00 > 0:34:01Thank you.

0:34:03 > 0:34:04Beetroot gnocchi.

0:34:04 > 0:34:07Beetroot... Orange and beetroot goes ever so well.

0:34:07 > 0:34:10I'm actually going to have a sauce with orange juice

0:34:10 > 0:34:12and finish it off with orange zest.

0:34:12 > 0:34:16- You will love it.- OK. What do we need to do to make the gnocchi?

0:34:16 > 0:34:19First thing, put a bit of salt in the potato.

0:34:19 > 0:34:23Can you rice this potato - squash?

0:34:23 > 0:34:27- I don't understand why they call it a potato rice.- Potato ricer.

0:34:27 > 0:34:29This is a potato ricer.

0:34:30 > 0:34:34We're going to mash them. They go through here.

0:34:34 > 0:34:37Some people say you do gnocchi with potatoes.

0:34:37 > 0:34:39- Other people do it with choux pastry.- Yes.

0:34:39 > 0:34:40What's the difference?

0:34:40 > 0:34:43- Well, the original... - Different areas of Italy?

0:34:43 > 0:34:47Yes, different areas. Also, it goes... Yeah, different regions.

0:34:47 > 0:34:49Let's put it this way.

0:34:49 > 0:34:51- Is the beetroot cooked first, Gennaro?- Sorry?

0:34:51 > 0:34:55- The beetroot's cooked already? - The beetroot is already cooked, yes.

0:34:55 > 0:34:56I don't have to do anything.

0:34:56 > 0:34:59When you've got a machine like that, who's going to use it?

0:35:01 > 0:35:06He's ricing the potato nicely. Don't forget to put a bit of salt in it.

0:35:06 > 0:35:10Always we forget to put salt... What do you call them, papa or peppa?

0:35:11 > 0:35:13Pepper.

0:35:13 > 0:35:16- How long have you been in England? - Three years.

0:35:16 > 0:35:17- Three... - THEY LAUGH

0:35:19 > 0:35:22- Everything goes well. - It's like 30 years, right?

0:35:22 > 0:35:24That's inside, it's already done. Come on.

0:35:24 > 0:35:27Come on. Come on. I'm waiting for you.

0:35:27 > 0:35:29- It's coming.- While I'm doing that...

0:35:30 > 0:35:33James, you lost your touch of fastness.

0:35:33 > 0:35:35I've never lost my touch, mate. Never lost my touch.

0:35:35 > 0:35:37Look how tall you are.

0:35:37 > 0:35:41I can guarantee at the end of the programme, you won't be so tall.

0:35:41 > 0:35:43Right. You've got the potatoes.

0:35:43 > 0:35:45Any particular potatoes that you want to use for this?

0:35:45 > 0:35:48- King Edward would be nice. - King Edwards. There's your potatoes.

0:35:48 > 0:35:50- Salt inside.- Then you put them...

0:35:50 > 0:35:53I'm just going to get rid of that beetroot.

0:35:53 > 0:35:54That's all right.

0:35:54 > 0:35:55There you go.

0:35:55 > 0:36:00Then... It's quite easy. Once you've got the potato nice and cooked dry...

0:36:00 > 0:36:04- You can bake them as well.- You bake them in the skins, take them out.

0:36:04 > 0:36:06Just put some of this beautiful sauce...

0:36:06 > 0:36:12I call it a sauce, because it does give a kind of sauce-y colour.

0:36:12 > 0:36:15Then salt. A little bit more salt again.

0:36:15 > 0:36:20Again, I'll put a little bit of flour. Just enough.

0:36:20 > 0:36:21Does that have to be 00, Gennaro?

0:36:21 > 0:36:24- 00 would be fantastic. - That's the pasta flour.

0:36:24 > 0:36:25Yeah, it's a pasta flour.

0:36:25 > 0:36:27Then you give it a nice mix.

0:36:27 > 0:36:29Don't move that flour because I might need it.

0:36:29 > 0:36:32- Sorry.- OK, just in case.

0:36:32 > 0:36:34Blood oranges, too. Do you use blood oranges?

0:36:34 > 0:36:37This is the season. Poor Janet.

0:36:37 > 0:36:39This morning she really tried very hard to find me

0:36:39 > 0:36:42those blood oranges, we can't find them.

0:36:42 > 0:36:44This is the season of a blood orange.

0:36:44 > 0:36:47For those of you who don't know who Janet is,

0:36:47 > 0:36:49she's our home economist who gets the food for us.

0:36:49 > 0:36:51- She's unbelievable.- She's brilliant.

0:36:51 > 0:36:53She is really good. Bless her.

0:36:53 > 0:36:55OK. Then you mix the rest with your hands.

0:36:56 > 0:37:01- Children love to do this. You make sure...- It looks like Play-Doh.

0:37:01 > 0:37:03Yeah. This is why my children love it...

0:37:03 > 0:37:06"Daddy, Daddy, Daddy." I have to do this recipe yesterday.

0:37:06 > 0:37:07How old are your children?

0:37:07 > 0:37:11They're six years old. They're coming up for a birthday.

0:37:11 > 0:37:12Bless them, they watch me.

0:37:12 > 0:37:13Hello, darling!

0:37:13 > 0:37:16Where are you? You can see, Chloe and Olivia!

0:37:16 > 0:37:18- Bless them.- Right.

0:37:18 > 0:37:22- We've got flour.- Let me just wash my hands. I need to wash my hands.

0:37:22 > 0:37:26- Can put a little bit of flour for me, on the chopping board?- I'll do that.

0:37:26 > 0:37:27- There you go.- That's good.

0:37:29 > 0:37:31Little bit more. That's it.

0:37:31 > 0:37:35You cut it. You roll that out like little sausages.

0:37:35 > 0:37:38make sure the little children do that.

0:37:38 > 0:37:41Then, again, a little bit more flour.

0:37:41 > 0:37:43You roll all three together.

0:37:43 > 0:37:47Whenever I talk to you, you're doing something different, something new.

0:37:47 > 0:37:49Still doing Jamie's restaurants?

0:37:49 > 0:37:55- Oh, fantastic.- One in Brighton. - Brighton, Kingston.- And a new book.

0:37:55 > 0:37:57New books as well. Oh, yes.

0:37:57 > 0:38:00Oh, yes. Books as well. The end of the...

0:38:00 > 0:38:03Hold on a minute, what are you talking about, the end of the year?

0:38:03 > 0:38:05I'm not talking about anything, mate.

0:38:05 > 0:38:07I can't get a word in edgeways.

0:38:08 > 0:38:10Slowly you go like that. Look how quick.

0:38:10 > 0:38:13- Sometimes you roll these, don't you? - Yes, you roll these.

0:38:13 > 0:38:15Traditionally you would roll them, yeah?

0:38:15 > 0:38:17Depends on the region, like you said.

0:38:17 > 0:38:21If you roll it, just put the end of the knife and just go round it,

0:38:21 > 0:38:22like that.

0:38:22 > 0:38:25- OK? Then you've got a little gap. - That holds in the sauce.

0:38:25 > 0:38:28- That absorbs the sauce. - But you can't be bothered.

0:38:28 > 0:38:30No, can't be bothered.

0:38:30 > 0:38:31OK.

0:38:32 > 0:38:35- Have you got somewhere to clean? - Not on my black trousers.

0:38:39 > 0:38:44While this one is doing... I'm moving the frying pan. Easy to do it.

0:38:44 > 0:38:46You've got a nice bit of butter here. Watch me.

0:38:46 > 0:38:49Just watch me, what I'm doing.

0:38:49 > 0:38:54Butter goes straight in. OK. Then sage goes in.

0:38:54 > 0:38:58- Can you give me a little bit more sage, please?- Yeah.- Come on.

0:38:58 > 0:38:59A little bit more.

0:38:59 > 0:39:01You use a lot in Italian cooking then, sage?

0:39:01 > 0:39:02Can I have a little more sage, please?

0:39:02 > 0:39:04Yeah, you can have as much as you want.

0:39:04 > 0:39:07Put it in. Ah, fantastic.

0:39:07 > 0:39:10Then season as well. Don't forget to season as well.

0:39:10 > 0:39:13- Little bit of blackberry.- Blackberry?

0:39:13 > 0:39:16- Blackberry?- Black pepper.

0:39:16 > 0:39:17JAMES LAUGHS

0:39:19 > 0:39:21You can go online and get the recipe for this.

0:39:21 > 0:39:24- This is it.- He's lost me already.

0:39:24 > 0:39:28- Orange juice?- Look at that. Lovely. - Try and get it in the pan as well.

0:39:28 > 0:39:29I need somewhere to clean.

0:39:29 > 0:39:31Can I put my hands on your beautiful...

0:39:31 > 0:39:33Hey!

0:39:33 > 0:39:35You don't like that?

0:39:35 > 0:39:38- The sauce is ready. Look. Coming along.- You want some butter?

0:39:38 > 0:39:41- No! I've got the butter already there.- All right, OK.

0:39:41 > 0:39:44I'm cooking, not you cooking.

0:39:44 > 0:39:49Then you put the gnocchi in. Finish the gnocchi inside the sauce.

0:39:49 > 0:39:52The reason why, because you want this lovely gnocchi.

0:39:52 > 0:39:54My goodness me, look at the colour.

0:39:54 > 0:39:57Just a minute, I have to kiss the frying pan.

0:39:57 > 0:39:58Oh, look at that!

0:39:59 > 0:40:01Oh, it's lovely!

0:40:01 > 0:40:02Now, don't forget the Parmesan,

0:40:02 > 0:40:05because she has to give that extra flavour.

0:40:05 > 0:40:10Can you find me the best, best plate you ever had on the show? Thank you.

0:40:10 > 0:40:12- That one?- That was a perfect one. That was the one I was...

0:40:12 > 0:40:16The only one we've got. Right, so Parmesan's gone in there.

0:40:16 > 0:40:18It creates a nice little sauce with it, doesn't it?

0:40:18 > 0:40:21It's nice, because don't forget with the flour on the gnocchi,

0:40:21 > 0:40:23the Parmesan and everything.

0:40:23 > 0:40:27And then you put them out slowly, slowly, slowly.

0:40:27 > 0:40:29You make sure they're nice.

0:40:29 > 0:40:33You see that green of the sage, which you kept for the colour.

0:40:33 > 0:40:37That bit of white of the Parmesan, which stays on top,

0:40:37 > 0:40:41and with the lovely red, it almost makes an Italian flag.

0:40:41 > 0:40:43- How long do they cook for?- Sorry?

0:40:43 > 0:40:45How long do they cook for in the water?

0:40:45 > 0:40:48- About two or three, two minutes? - Yes, two minutes.

0:40:48 > 0:40:51- So, remind us what that is again? - Not finished yet.

0:40:51 > 0:40:55Before you remind again, this is the best one, the zest of an orange.

0:40:55 > 0:40:58Bank Holiday will be over at this rate.

0:40:58 > 0:41:02And this is beetroot gnocchi with orange sauce.

0:41:02 > 0:41:04Subtitles available on Ceefax!

0:41:11 > 0:41:15You're a legend. Right, come and have a seat over here.

0:41:15 > 0:41:18Jade, this is where you get to dive in first of all. Try that.

0:41:18 > 0:41:21- You do actually get to try it. - This is good.

0:41:21 > 0:41:24We haven't got a bin, I'm afraid.

0:41:24 > 0:41:29- Have you ever tried beetroot gnocchi?- Never.- This is a first.

0:41:29 > 0:41:32- Oh, it's really nice!- Oh, bless you.

0:41:32 > 0:41:36- Isn't your father part Sicilian, as well?- Yes.- There you go.

0:41:36 > 0:41:42You see? You see? The motherland sends an attraction.

0:41:42 > 0:41:44The motherland is Yorkshire, mate.

0:41:44 > 0:41:48- The motherland is Yorkshire, no country!- Dive into that.

0:41:48 > 0:41:51Beetroot is really nice, peculiar flavour

0:41:51 > 0:41:53but I think it goes very well with that.

0:41:53 > 0:41:56People, if they don't like beetroot, this is a good way of getting it.

0:41:56 > 0:41:59It is, because when you cook, you don't

0:41:59 > 0:42:02get the full flavour of beetroot.

0:42:02 > 0:42:04It is mulled down, but the colour is good.

0:42:04 > 0:42:07But with the beetroot and orange, it goes well,

0:42:07 > 0:42:12and the sage gives an extra kick, which makes the dish fantastic.

0:42:16 > 0:42:19Gnocchi like you've never seen it before.

0:42:19 > 0:42:21Now, it's time for a piece of the action thanks to the

0:42:21 > 0:42:23brilliant late, great Keith Floyd.

0:42:23 > 0:42:27Today, he appears to be wandering the streets of Frome in Somerset.

0:42:29 > 0:42:32Here's one of me in my new boots. Like them?

0:42:32 > 0:42:35You know, it's not easy to find the culinary craftsmen of yesteryear,

0:42:35 > 0:42:37when England was truly merry,

0:42:37 > 0:42:40but my spies tell me here in ancient Frome, there is one.

0:42:40 > 0:42:43Margaret Vaughn, with whom I'm going to have a teddy boys'...

0:42:43 > 0:42:44I mean, teddy bears' picnic.

0:42:44 > 0:42:47As you can see, with Richard's brilliant camerawork here,

0:42:47 > 0:42:51I'm in the baker's kitchen. This is bread.

0:42:51 > 0:42:54And do you know, one of the worst expressions that has

0:42:54 > 0:42:57crept into the English language is "the best news since sliced bread".

0:42:57 > 0:42:59There has been no good news since sliced bread.

0:42:59 > 0:43:02It was the most terrible thing that ever happened to us,

0:43:02 > 0:43:05and this is the living - and bread is a living, organic thing -

0:43:05 > 0:43:09this is the living proof of the mistake we as a nation

0:43:09 > 0:43:12and the bakers of the new vogue have made.

0:43:12 > 0:43:15My friend, I know nothing about bread. Look at this.

0:43:15 > 0:43:18Bill and Ben, the flowerpot men, I think. Has that come from there?

0:43:18 > 0:43:22But my friend Margaret, tell me all about this wonderful bread.

0:43:22 > 0:43:24There are so many varieties. I don't know any of them.

0:43:24 > 0:43:27I know I'm an expert in many things. Bread isn't one of them.

0:43:27 > 0:43:31- What have we got here? - Everything.- What is this one?

0:43:31 > 0:43:35That's a vegetable bread. That's tomato bread.

0:43:35 > 0:43:38A tomato loaf, just made with pure tomatoes,

0:43:38 > 0:43:40a white dough and tomatoes.

0:43:40 > 0:43:45- Brilliant.- And that's rather fun. That's an onion loaf.

0:43:45 > 0:43:48Come really close. You can see the flecks of onion around in there.

0:43:48 > 0:43:52- Can I rip this open? - Yes! Smell it. Smell it.

0:43:52 > 0:43:55You can see the pieces of onion.

0:43:55 > 0:43:56Oh, gosh, that's beautiful.

0:43:56 > 0:43:59That's lovely toasted for supper with a slice of cheese on it, Keith.

0:43:59 > 0:44:02- Or dripping.- Oh, absolutely marvellous.- First-class.

0:44:02 > 0:44:04- This is the cheese loaf. - This is a cheese loaf?

0:44:04 > 0:44:06That's a very light one. That's beautiful.

0:44:06 > 0:44:09- Very, very light.- I wish you could smell. Can we have...?

0:44:09 > 0:44:12Can we afford some little sachets to be attached to the Radio Times,

0:44:12 > 0:44:15please, so they can break them open and smell what we can smell here?

0:44:15 > 0:44:19- Half the joy of breaking bread is wafting it out.- Mm.

0:44:19 > 0:44:21Everybody comes past the bakery in the morning...

0:44:21 > 0:44:23SHE INHALES

0:44:23 > 0:44:24..it's a great temptation to come in.

0:44:24 > 0:44:26Now, this one, you know, in the days when...

0:44:26 > 0:44:29I've been baking bread for a long time.

0:44:29 > 0:44:31You don't look old to have been doing it for very long.

0:44:31 > 0:44:33- Oh, I do love you, Keith. - HE LAUGHS

0:44:33 > 0:44:35You're one of my newest, nicest friends.

0:44:35 > 0:44:36You're my best friend...ever.

0:44:37 > 0:44:39Well, I use... I remember once we were having a party

0:44:39 > 0:44:42and I didn't have any tins, it seems extraordinary now,

0:44:42 > 0:44:45I remembered being friends with an old village baker

0:44:45 > 0:44:48and he told me they used to bake them in terracotta.

0:44:48 > 0:44:52- So, I bake these in the flowerpots. - Wonderful.- They're tremendous.

0:44:52 > 0:44:55You get this lovely crust here. Just look at this.

0:44:55 > 0:44:58- Just feel it. - Oh, it's superb, isn't it?

0:44:58 > 0:44:59You've got to rip that one, Keith,

0:44:59 > 0:45:02because inside you get this beautiful continuity.

0:45:02 > 0:45:04It is slightly... It's quite extraordinary.

0:45:04 > 0:45:07It does taste different. And the crust is heavenly.

0:45:07 > 0:45:10You've never read Private Eye? When people go on too much,

0:45:10 > 0:45:11the editor says in brackets afterwards,

0:45:11 > 0:45:14- "(That's enough bread - Ed.)" - Oh! No more bread now?

0:45:14 > 0:45:16No more bread now, cos we've got to do a little work.

0:45:16 > 0:45:18We need some dough. We're going to...

0:45:18 > 0:45:20Richard, if I can just smile gently at you...

0:45:20 > 0:45:24There's a very special thing that happens to Margaret's bread,

0:45:24 > 0:45:28and she makes things called trenchers. And this is a trencher.

0:45:28 > 0:45:30And this is what people used to eat their food from

0:45:30 > 0:45:32before plates were invented.

0:45:32 > 0:45:35Hence the "trencherman", cos he was the guy who kept these warm

0:45:35 > 0:45:37whilst spit-roasting the meat.

0:45:37 > 0:45:40Keeping these warm. you'd slice your meat,

0:45:40 > 0:45:42put it on there and you had a trencher.

0:45:42 > 0:45:44And that is where a "trencherman" comes from.

0:45:44 > 0:45:47Which brings me on to a little pet hobby of mine.

0:45:47 > 0:45:48This is not dissimilar to a pizza.

0:45:48 > 0:45:51In this country, we think pizzas have only just been invented.

0:45:51 > 0:45:53Throw me over some pizza dough. Thank you very much.

0:45:53 > 0:45:54Handmade dough, by the way,

0:45:54 > 0:45:57which Margaret's going to show me how to roll out in a moment.

0:45:57 > 0:45:58We all think that pizzas,

0:45:58 > 0:46:01which have become, in my view, a kind of gastronomic dustbin,

0:46:01 > 0:46:03a kind of pastry case filled with yuk,

0:46:03 > 0:46:06is nothing to do with where pizzas originally came from.

0:46:06 > 0:46:09They were made by a baker one day who had a little bit of dough left,

0:46:09 > 0:46:12rolled it out and put nice things on it.

0:46:12 > 0:46:15But we've been doing that in this country since the Middle Ages,

0:46:15 > 0:46:18before the Middle Ages! You see? Nothing new under the sun.

0:46:18 > 0:46:22While Margaret makes us a trencher, I'm going to make us a pizza.

0:46:22 > 0:46:24And you're going to have to talk me through this,

0:46:24 > 0:46:27- because I've never done this before. - Oh, well, I'm sure you have.

0:46:27 > 0:46:29- You've made pizzas, haven't you? - I've made pizzas, yes,

0:46:29 > 0:46:32but not with an expert baker overseeing what I'm doing,

0:46:32 > 0:46:34so I'm bound to roll it out the wrong way.

0:46:34 > 0:46:37I never feel very expert. I'm an amateur.

0:46:37 > 0:46:39- What do you mean, an amateur?! - Well, I am really.

0:46:39 > 0:46:42- Doesn't it feel lovely?- It's beautiful.- Very sexy, isn't it?

0:46:42 > 0:46:44- I always feel I want to make love to it!- Yes!

0:46:44 > 0:46:46- Very sensual.- Later, dear, later. - Is that a promise?

0:46:46 > 0:46:50Oh, no jokes about buns in the oven, OK? From ANYBODY.

0:46:50 > 0:46:53- But it is a very sensual thing, isn't it?- It's delightful, isn't it?

0:46:53 > 0:46:56- You're teasing me now. Have you got a roller?- Yes.

0:46:56 > 0:46:59Now, you really have to go at this. It's not like pastry.

0:46:59 > 0:47:02You know, it's just like most lovers.

0:47:02 > 0:47:04It tries to get away from you to start with,

0:47:04 > 0:47:06and then you really get hold of it.

0:47:06 > 0:47:09Stop, Margaret! I can't take any more!

0:47:09 > 0:47:10LAUGHTER

0:47:10 > 0:47:12You passionate beast, you!

0:47:12 > 0:47:14I've always said on this programme,

0:47:14 > 0:47:16we've never had anybody on this programme

0:47:16 > 0:47:18who's never been full of love and happiness,

0:47:18 > 0:47:20often wine as well, it's true to say.

0:47:20 > 0:47:22- I haven't had any wine. - Yes, you have!- Oh, have I?

0:47:22 > 0:47:24- Yes, course you have. - Did you pour me one?

0:47:24 > 0:47:28- Of course, I did, my darling.- I was too busy getting the dough ready!

0:47:28 > 0:47:31I have been standing rather a long time. I've only got a wee one.

0:47:31 > 0:47:35That's great. Mine's going to go on a small plate.

0:47:35 > 0:47:38But mine's shrinking back again. What the hell...? Margaret!

0:47:38 > 0:47:42Well, obviously you're not a gentle enough lover.

0:47:42 > 0:47:47- How dare you cast "nasturtiums" upon my...!- You have to coax it.

0:47:47 > 0:47:50- Right. Now, then, I think... - That is coaxed.

0:47:50 > 0:47:54Can you pass me a fork, please, Andy, from behind you there?

0:47:54 > 0:47:56There is a thing called a docker.

0:47:56 > 0:47:58All the bakers watching are going to be saying,

0:47:58 > 0:48:00"Oh, my goodness!" This is docking.

0:48:00 > 0:48:03Yes, but we're not all professionals at what we're doing.

0:48:03 > 0:48:06It's nice to know the terminology, which is for pricking it...

0:48:06 > 0:48:08- For pricking it, yes. - It's called docking.

0:48:08 > 0:48:10- Yes, it's docking. - Which is very important.

0:48:10 > 0:48:13We're putting these onto plates with a little bit of flour

0:48:13 > 0:48:15- and...lard underneath?- Yes. Yes.

0:48:15 > 0:48:19And the vegetarians amongst them, of course, can do vegetable...

0:48:19 > 0:48:20They can use vegetable oil.

0:48:20 > 0:48:22But then they're going to spoil the flavour of the things.

0:48:22 > 0:48:26Well, I think so. Do you know, I used to make bread originally,

0:48:26 > 0:48:30and we used to get real good dripping from the butcher.

0:48:30 > 0:48:33Sorry to interrupt you, Margaret. For my little bit,

0:48:33 > 0:48:36I hope it's self-explanatory what I'm doing here.

0:48:36 > 0:48:40Tomato crushed up onto the...

0:48:40 > 0:48:41onto the bread...

0:48:41 > 0:48:43anchovy fillets...

0:48:44 > 0:48:47..and a simple pizza should have no more than things like this on it.

0:48:47 > 0:48:50It's not meant to have artichoke hearts and sweetcorn

0:48:50 > 0:48:52and all the junk.

0:48:52 > 0:48:56Elizabeth David very correctly spoke of the wonderful quiche Lorraine

0:48:56 > 0:48:59that in the '60s was degenerated into a culinary dustbin,

0:48:59 > 0:49:01and I regret to say the same applies to the pizza.

0:49:01 > 0:49:06It's become a travesty of its original, simple, delicate flavours.

0:49:06 > 0:49:08And what's the bottom of them made of?

0:49:08 > 0:49:10They're sort of hard cardboard-y things.

0:49:10 > 0:49:12And you get this lovely gooey stuff on the top.

0:49:12 > 0:49:16Well, sometimes it's lovely. It goes through this lovely Gruyere cheese.

0:49:16 > 0:49:19- What cheese are you putting on? - Oregano... Oh, grated Gruyere.

0:49:19 > 0:49:24- Ah!- OK? And a bit of olive oil to make that look...

0:49:24 > 0:49:25for it to shine a little bit later.

0:49:25 > 0:49:27A fraction too much there, but never mind.

0:49:27 > 0:49:30- Can I have the docker?- You can have the docker. Can I be your docker?

0:49:30 > 0:49:33- You can be my docker!- Great!

0:49:33 > 0:49:34That's the final bit, you see.

0:49:34 > 0:49:38Into your sexy dough we'll make a few marks with this fork.

0:49:38 > 0:49:40So, they're ready, but they can't go into the oven for...what?

0:49:40 > 0:49:43Oh, I would say about ten minutes. They ought to prove.

0:49:43 > 0:49:47- What does "prove" mean?- Well, you've still got this live yeast in there,

0:49:47 > 0:49:50- and it has to come to its full maturity.- It has to rise.

0:49:50 > 0:49:52- It has to rise, yes!- OK!

0:49:52 > 0:49:55Now, there's a marvellous old test, very quickly, a marvellous finish.

0:49:55 > 0:49:58I think a lot of people who are making bread

0:49:58 > 0:50:00get really worried about how long to prove it.

0:50:00 > 0:50:03A tiny piece of the dough, the same dough, pop it into tepid water.

0:50:03 > 0:50:06It goes to the bottom, and when it comes to the top,

0:50:06 > 0:50:08- it's ready to put in the oven. - OK.- Simple as that.

0:50:08 > 0:50:11Well, by the magic of television, that has come back to the top.

0:50:11 > 0:50:13- No, not quite.- I know it hasn't, but by the magic of television it has.

0:50:13 > 0:50:18And so off this goes. Bring the spatula in, bring our baker in.

0:50:18 > 0:50:21- There we go.- The peel, the peel! - The peel!- Yes!

0:50:21 > 0:50:24Right, run along with the peel and into the oven, please.

0:50:24 > 0:50:25Thank you, Robin.

0:50:25 > 0:50:27'Trenchers are great, it's true,

0:50:27 > 0:50:30'but with a slice of beef and a drop of real gravy, they're BRILLIANT.

0:50:30 > 0:50:33'But of course, the Beeb couldn't afford a joint this size,

0:50:33 > 0:50:37'so I've bought it myself... with the fee from my last series.

0:50:37 > 0:50:40'A bit extravagant, but you can't beat a good British roast, can you?'

0:50:40 > 0:50:43Right, Margaret and I would like to register a protest

0:50:43 > 0:50:46that we don't approve of lean bread beef,

0:50:46 > 0:50:48and we don't think housewives really want it, either.

0:50:48 > 0:50:51We think that they've been conned and hyped

0:50:51 > 0:50:52by the doctors and advertising world.

0:50:52 > 0:50:55It's beautiful. Just those veins through it like that,

0:50:55 > 0:50:57just to give it the flavour.

0:50:57 > 0:50:59- Delicious.- It's not quite ready, but...

0:50:59 > 0:51:02- Well, let's pop it back in the oven. - It needs to go in.

0:51:02 > 0:51:04I would suggest without the top.

0:51:04 > 0:51:07Without the top, cos the vegetables have got to brown, and so on.

0:51:07 > 0:51:08Thank you, my darling.

0:51:15 > 0:51:17- Oh, that looks lovely! - Looks all right, doesn't it?- Yes!

0:51:17 > 0:51:20- Do you know, I think even my... - Aren't you clever?- Yeah!

0:51:20 > 0:51:23Even my Italian friends, who make real pizzas, would approve of that.

0:51:23 > 0:51:25You've taught me something today.

0:51:25 > 0:51:29I mean, I'd never made a pizza. I suppose we have the trenchers...

0:51:29 > 0:51:33- It's the same thing!- Exactly the same things. Of course they are!

0:51:33 > 0:51:37- You are so clever.- There we are, there's a little bit for you.

0:51:37 > 0:51:38- See if you like that. - Thank you very much.

0:51:38 > 0:51:41- Oh, is it too hot?- Oh, it's terribly hot!- Have a quick swig of wine.

0:51:41 > 0:51:44Cool your fingers down.

0:51:45 > 0:51:47Here, here's a little tiny bit.

0:51:47 > 0:51:50- See how that is.- I like your filling. Oh, I've missed my olive.- Oh!

0:51:53 > 0:51:58Oh, now that's a real crust! Can you tell? It's real!

0:51:58 > 0:52:01And the middle is soft and gooey. Look at that!

0:52:01 > 0:52:03That's excellent, isn't it?

0:52:03 > 0:52:06And of course it's doing exactly what the trencher does.

0:52:06 > 0:52:09It's all soaking in, look, Keith, instead of it all sitting on the top

0:52:09 > 0:52:12- and you cut through and get that piece of cardboard.- Right.

0:52:12 > 0:52:14- Aren't you clever?- I'm pleased. Oh, do you know...

0:52:14 > 0:52:17- Oh, I think you're brilliant.- ..all we need to complete a brilliant day

0:52:17 > 0:52:21is, as they say, "If music be the food of love, then play on".

0:52:21 > 0:52:23A little music, a little relaxation would be the thing.

0:52:23 > 0:52:27- How lovely! Could we?- We could. I think we've earned it, don't you?

0:52:27 > 0:52:29- Oh, I would like to. Shall we go?- Yes.

0:52:51 > 0:52:55..imagine you're making love to it. Terrifying!

0:52:55 > 0:52:59- Oh, that's marvellous! - Yippee!- Thank you very much.

0:52:59 > 0:53:02Thank you, David, that was absolutely brilliant. That was our lutenist.

0:53:02 > 0:53:05Oh, yes, thank you, David! I love the music. It was gorgeous.

0:53:05 > 0:53:08- "Lutenist" sounds a bit like a strange religion.- It certainly does!

0:53:08 > 0:53:12- Oh, yes.- It really does!- Anyway, this is the business, chaps. Richard?

0:53:12 > 0:53:14You can have some, since you've been such a good cameraman.

0:53:14 > 0:53:16In the good old-fashioned way -

0:53:16 > 0:53:18- you put the meat and I'll put the vegetables.- Right.

0:53:18 > 0:53:21You hum it and I'll play it, darling, all right?

0:53:22 > 0:53:24Did you cook that fairly high?

0:53:24 > 0:53:27You did, I noticed my oven was quite high when you put it in.

0:53:27 > 0:53:30That's all unctuous. Bound to be delicious.

0:53:30 > 0:53:32- And the goodness has come out of these.- Mm.

0:53:32 > 0:53:33Lovely.

0:53:33 > 0:53:35Anyway, here's to us

0:53:35 > 0:53:40and here's to everybody who loves food and friendship and fun.

0:53:40 > 0:53:43We don't know when we'll be back. Probably next week,

0:53:43 > 0:53:46with another crazy programme. It might be goat's cheese. See you then.

0:53:46 > 0:53:48- With the serving wenches. - With the serving wenches.

0:53:48 > 0:53:50You've got to be a serving wench.

0:53:50 > 0:53:52You've got to become a serving wench. Come on!

0:53:57 > 0:53:58Fantastic stuff.

0:53:58 > 0:54:01As ever on Best Bites, we're looking back at some of the great cooking

0:54:01 > 0:54:03from the Saturday Kitchen back catalogue.

0:54:03 > 0:54:07Still to come, France versus Australia in the omelette challenge

0:54:07 > 0:54:10today as Michel Roux Senior battles against Bill Granger at the hobs.

0:54:10 > 0:54:14But how would they both do? Find out a little later on.

0:54:14 > 0:54:17And Silvena Rowe puts Polish black pudding on the menu.

0:54:17 > 0:54:21She serves it with hand dived scallops and apple mashed potato.

0:54:21 > 0:54:25And foodie farmer Jimmy Doherty faced his Food Heaven or Food Hell.

0:54:25 > 0:54:28Would he get his Food Heaven, pork, with my whisky

0:54:28 > 0:54:30and mustard crusted pork chop with sauteed potatoes,

0:54:30 > 0:54:32or would he get his dreaded Food Hell, marzipan,

0:54:32 > 0:54:36with my marzipan and raspberry tart with Chantilly cream?

0:54:36 > 0:54:38Find out what he gets to eat at the end of today's show.

0:54:38 > 0:54:42Now, it's time for some New Zealand sunshine thanks to Nic Watt,

0:54:42 > 0:54:44and here he brings a little bit of the Far East to the table.

0:54:44 > 0:54:47So, what are you going to cook for us today, Nic?

0:54:47 > 0:54:49I've got some beautiful corn-fed chicken here.

0:54:49 > 0:54:53We're going to marinate it in some umeshu, which is a plum wine.

0:54:53 > 0:54:55Essentially marinate it in the umeshu

0:54:55 > 0:54:58- and serve it with a lovely pickle salad.- Right.

0:54:58 > 0:55:01So, what with got here, just to explain the umeshu.

0:55:01 > 0:55:04Umeshu is a plum wine. It's sweet and fruity.

0:55:04 > 0:55:08This is more associated with apricot.

0:55:10 > 0:55:14So, we're going to use this for the punchy little flavour.

0:55:14 > 0:55:17We've got some seaweed paste to give some depth of flavour,

0:55:17 > 0:55:22- a little bit of that umami. - What's that called?- Nori paste.

0:55:22 > 0:55:26And we've got some oil, some soy, some bansankan sauce.

0:55:26 > 0:55:28Of course you have! What's that?

0:55:28 > 0:55:31It's like a barbecue sauce. It's a fruity flavour.

0:55:31 > 0:55:34Again, the barley miso. Lots of fruit flavours coming through here.

0:55:34 > 0:55:38Looks like my wife's cupboard, you know? She uses all of those things.

0:55:38 > 0:55:40- And I love it.- You can get it all from a Japanese pantry.

0:55:40 > 0:55:44100%. And then we've got some shallots here.

0:55:44 > 0:55:46We're going to make a quick pickle.

0:55:46 > 0:55:49Served with some fresh herbs and some edemame with a touch of green chilli.

0:55:49 > 0:55:51These are these green beans? OK.

0:55:51 > 0:55:53- So, you want me to make the paste? - Absolutely.

0:55:53 > 0:55:55You're going to get on with the baby chicken.

0:55:55 > 0:55:58Often they're called poussin if you look for them in the shops.

0:55:58 > 0:56:02Great, nice and simple. Great for a barbecue, aren't they?

0:56:02 > 0:56:06The beauty of this recipe, I try to keep it really, really simple.

0:56:06 > 0:56:08Summer's coming round.

0:56:08 > 0:56:11As the weatherman told us, it's going to be a spectacular day today.

0:56:11 > 0:56:13So, it's perfect for a marinade.

0:56:13 > 0:56:16You can put this in for anything from the night before

0:56:16 > 0:56:19if you really want to get those flavours deep into the chicken,

0:56:19 > 0:56:22or if you were using lamb, for example.

0:56:22 > 0:56:27- Or you can do it in a couple of hours. It's really, really nice.- OK.

0:56:27 > 0:56:31You're using the baby chicken there.

0:56:31 > 0:56:33But you're just using the crown?

0:56:33 > 0:56:36- So, you basically take the undercarriage off?- Absolutely.

0:56:36 > 0:56:40I want to keep the bone on, because we're doing this in theory on a griddle, a barbecue,

0:56:40 > 0:56:42you want to keep the bone on to hold that flavour in.

0:56:42 > 0:56:44Because that is what

0:56:44 > 0:56:47your restaurant has become famous for, the griddle.

0:56:47 > 0:56:51Yes, it's robatayaki cuisine, which is open charcoal cooking,

0:56:51 > 0:56:52essentially.

0:56:52 > 0:56:54Which dates back from...

0:56:54 > 0:56:58Everybody associates Japanese food with raw fish and rice.

0:56:58 > 0:57:01But there's a whole another element, which is this robatayaki,

0:57:01 > 0:57:04which is the open charcoal cooking, which dates back centuries,

0:57:04 > 0:57:08when the fishermen in the south went and caught their fish,

0:57:08 > 0:57:12and they used to cook it and pass it around oar to oar to each other.

0:57:12 > 0:57:15- Right.- So, we just bring that into the modern market.

0:57:17 > 0:57:20Now, what we're making is a paste with all these

0:57:20 > 0:57:23ingredients. But not these little things themselves.

0:57:23 > 0:57:26So, you just use the liquid ingredients.

0:57:26 > 0:57:29We've got some spring onion, a little bit of Thai shallot in there.

0:57:29 > 0:57:34- What key with this is to keep the... - That's an unusual...

0:57:34 > 0:57:37- It's quite strong, this stuff.- Have a little taste. It gives the umami.

0:57:37 > 0:57:42That sixth flavour, savoury flavour. It gives it some depth.

0:57:42 > 0:57:45But you keep your mix a bit rough. You don't want it too smooth.

0:57:45 > 0:57:48I don't want a really smooth paste.

0:57:48 > 0:57:50That's not at all what I want.

0:57:51 > 0:57:55So, we're going to throw in the oil and all the ingredients here.

0:57:55 > 0:57:58So, they are just going to go like so.

0:57:59 > 0:58:03- Could you use this marinade with fish as well, or...?- You could.

0:58:03 > 0:58:05If you were going to use it with fish, I would suggest

0:58:05 > 0:58:09something like salmon where you've got that fat content.

0:58:09 > 0:58:13And I would marinate it much less. But it really is.

0:58:14 > 0:58:18Because it's quite fruity, and it's not overly pungent,

0:58:18 > 0:58:22- it is quite versatile.- Now, you mentioned lamb with that as well.

0:58:22 > 0:58:26- That works well?- Absolutely. Lamb I would put in for longer, though.

0:58:26 > 0:58:29You just need to tweak it round.

0:58:29 > 0:58:33With lamb, I would hold the same amount of ume, but with salmon,

0:58:33 > 0:58:36I'd reduce this down. It's a little bit too alcoholic.

0:58:36 > 0:58:40Would you use the shank of lamb for that?

0:58:40 > 0:58:43Yes, absolutely. It would be very, very nice.

0:58:43 > 0:58:48So, you can see this is quite rough in its chopping. And we just go like so.

0:58:48 > 0:58:51There's a sink back there if you want to wash your hands.

0:58:51 > 0:58:56- And we go like so.- Just give this a quick mix?- Absolutely.

0:58:56 > 0:58:58We're going to griddle that.

0:58:58 > 0:59:01So, you've got the chopped fruit in there, as well?

0:59:01 > 0:59:06- Yep, we've got the chopped fruit as well.- And then marinade this?

0:59:06 > 0:59:09- Yes, please.- How long do you want it in the fridge for?

0:59:09 > 0:59:11A couple of hours is perfect for the chicken.

0:59:11 > 0:59:14It smells absolutely amazing, this. Right, we've got our...

0:59:14 > 0:59:16That's what I was looking for.

0:59:16 > 0:59:19What I am going to do is just popped this on the griddle, because I want

0:59:19 > 0:59:24to emulate that barbecue flavour, so I wanted to get some caramelisation.

0:59:24 > 0:59:29We've got a relatively sweet, fruity marinade,

0:59:29 > 0:59:31so you want that bittersweet balance.

0:59:31 > 0:59:34The bitterness coming from the caramelisation.

0:59:35 > 0:59:38So, we just go like so. And see this reserved?

0:59:38 > 0:59:41This is perfect if you get a pastry brush,

0:59:41 > 0:59:45give it a little baste just before they go back in the oven.

0:59:45 > 0:59:49So, we've got some shallots going.

0:59:49 > 0:59:53I always find with the miso, when you are using the miso marinades,

0:59:53 > 0:59:55you need something just to cut it,

0:59:55 > 0:59:57just to cleanse that palate a little bit.

0:59:57 > 1:00:00So, what we've got here is a little bit of rice wine vinegar.

1:00:00 > 1:00:02Now, I mentioned your restaurant in London.

1:00:02 > 1:00:04- You have opened another one. - A little bit of mirin.

1:00:04 > 1:00:08- Absolutely.- Yeah.- And some sugar. - Actually, a few, since you... Two.

1:00:08 > 1:00:13Yeah, we have opened a Roka in Macau,

1:00:13 > 1:00:16which is going very successfully.

1:00:16 > 1:00:19We have opened a Roka in Scottsdale, Arizona.

1:00:21 > 1:00:24Absolutely, we are super happy and we open one in seven weeks...

1:00:24 > 1:00:26we open one in seven weeks in Hong Kong.

1:00:26 > 1:00:29Why can't you choose Watford, or somewhere like that?

1:00:29 > 1:00:32Well, we have another one coming to London, maybe we should have a look at Watford.

1:00:32 > 1:00:34Let me speak to the investors.

1:00:34 > 1:00:37Or York, my mother wants to taste your food.

1:00:37 > 1:00:38- Or Bray on Thames.- Exactly.

1:00:38 > 1:00:41I was thinking of going out towards Bray, I have heard there is

1:00:41 > 1:00:44- a couple of...- Yeah, yeah. - beautiful restaurants out there.

1:00:44 > 1:00:46Heston and I, we are getting lonely.

1:00:46 > 1:00:50I actually had Heston in the restaurant a couple of Sundays ago.

1:00:52 > 1:00:56- There we go. So, seal that off? - Seal it off.

1:00:56 > 1:00:58We are doing a couple of things. I have got the vinegar,

1:00:58 > 1:01:01- I want to dissolve the sugar...- What did you say was in there?- Mirin.

1:01:01 > 1:01:04- What's that? - Explain to us what mirin is?

1:01:04 > 1:01:07Mirin is a sweet rice wine vinegar. Again...

1:01:07 > 1:01:11It's quite sweet, so when you put the rice vinegar in it

1:01:11 > 1:01:13and it gives it some sharpness. Pop the shallots in there.

1:01:13 > 1:01:17- You went to his restaurant a couple of weeks ago?- Yeah, the other day.

1:01:17 > 1:01:19Absolutely delicious. Really terrific.

1:01:19 > 1:01:21You will get a free meal next time. There you go.

1:01:21 > 1:01:23I couldn't get a table!

1:01:25 > 1:01:29- OK, they can get popped in the oven. - Right. Is that hot?- That's hot.

1:01:29 > 1:01:33Right. This goes... Do you bake this under the grill, or what?

1:01:33 > 1:01:37- Under the grill. Absolutely under the grill.- OK. Straight under the grill.

1:01:37 > 1:01:39Cool that off. There you go.

1:01:39 > 1:01:43I think the guests' table is too far away from the bench.

1:01:43 > 1:01:47- The smell is so good!- It smells, absolutely smells delicious!

1:01:47 > 1:01:49That's what we want!

1:01:49 > 1:01:52- That is exactly what we want. Little bit of caramelisation there.- OK.

1:01:52 > 1:01:55- And now it just gets really easy. - Easy? Go on, then.- Absolutely.

1:01:55 > 1:01:57What we ought to do...

1:01:57 > 1:02:01Is take a little bit of edamame...

1:02:01 > 1:02:03Now, my mate absolutely adores these.

1:02:03 > 1:02:06They are often found in restaurants, you have these in the pods,

1:02:06 > 1:02:09- don't you? With salt.- I think they have got an addictive personality.

1:02:09 > 1:02:11Because that with a little bit of salt on them,

1:02:11 > 1:02:13you just keep going back.

1:02:13 > 1:02:15I never thought a bean had an addictive personality!?

1:02:15 > 1:02:18Maybe I should say characteristic.

1:02:18 > 1:02:20Yeah, exactly. Whatever.

1:02:20 > 1:02:22- You understood me, though, didn't you?- Yes. Exactly.

1:02:22 > 1:02:24I got you, Nic, I got you.

1:02:24 > 1:02:26So, we have got here just the pickle, the onion...?

1:02:26 > 1:02:31- Yeah, and then...- Coriander?- Add a tiny it of the pickle solution.

1:02:31 > 1:02:32And all I'm going to do...

1:02:32 > 1:02:35You must like your pickles, because you made one last time.

1:02:35 > 1:02:37I love pickles. I am a pickle freak.

1:02:37 > 1:02:39There we go. Put that on like so.

1:02:41 > 1:02:42There you go.

1:02:42 > 1:02:44Such a fine line between caramelisation

1:02:44 > 1:02:47- and burnt to a crisp, isn't there?- Yeah.

1:02:47 > 1:02:48There are going to be a lot of Brits

1:02:48 > 1:02:52- out there this afternoon, burning it!- So, what we will do...

1:02:53 > 1:02:56That's exactly it. Couple of shreds of coriander.

1:02:58 > 1:03:04- Can you taste it?- There you go. I leave it to you.- Fresh, crisp...

1:03:06 > 1:03:07..summery...

1:03:07 > 1:03:10Makes you reach for a nice cold beer.

1:03:10 > 1:03:12Nice cold glass of wine.

1:03:15 > 1:03:17Nic, remind us what that dish is again?

1:03:17 > 1:03:20I have got corn-fed baby chicken marinated in umeshu

1:03:20 > 1:03:22with a pickled salad.

1:03:22 > 1:03:25Don't forget that bean with a personality! Done.

1:03:30 > 1:03:33- Good to go?- Right. Good to go.

1:03:33 > 1:03:36There you go. Right.

1:03:36 > 1:03:37Dive into that.

1:03:37 > 1:03:41- Wow! Look at that.- Make sure you save a bit for the chef at the end.

1:03:41 > 1:03:42Yes, of course, of course.

1:03:42 > 1:03:46- Especially cooked on the bones like that, love it.- You can pull it off.

1:03:48 > 1:03:52Gosh, wow. I love the... Excuse me.

1:03:52 > 1:03:54The sweetness, but with...

1:03:54 > 1:03:57You still the tartness of the vinegar and so on.

1:03:57 > 1:04:01Where is the split-personality pea? Split-pea personality.

1:04:01 > 1:04:03Didn't you say that because Japanese food has got

1:04:03 > 1:04:06a distinct flavour that us Brits absolutely adore.

1:04:06 > 1:04:09- It's the sweetness and the sourness to go with it.- Wow.

1:04:09 > 1:04:13And what is it in the pickle that has got such a tart taste?

1:04:13 > 1:04:16That is essentially the pickle! It is, it is the Thai shallots.

1:04:16 > 1:04:19The pickle, the mirin, bringing that fruitiness through again.

1:04:19 > 1:04:22And you could use that, like you say, you could make with lamb,

1:04:22 > 1:04:24do that with fish, prawns, I suppose.

1:04:24 > 1:04:27It is super versatile, that marinade. It's so versatile.

1:04:27 > 1:04:30And you just use that base and just tweak it around to your palate.

1:04:30 > 1:04:34Secret agents, you have to go hunting for those ingredients.

1:04:34 > 1:04:38- Tell us what you think.- That is the leg, that is the best part.

1:04:38 > 1:04:40That is the leg! Diving straight in.

1:04:40 > 1:04:43- We know, the cooks know where the best bits.- Absolutely.

1:04:43 > 1:04:45Get the best bit. Tell us what you think.

1:04:45 > 1:04:48Mm. A bit too hot but...

1:04:48 > 1:04:49LAUGHTER

1:04:53 > 1:04:57That dish is of course brilliant for a barbecue, if the weather allows.

1:04:57 > 1:05:00Now, it is time for two of the nicest chefs on the planet to get

1:05:00 > 1:05:02aggressive at the omelette challenge hobs.

1:05:02 > 1:05:04Michel Roux Senior and Bill Granger

1:05:04 > 1:05:06are calm on the outside but inside,

1:05:06 > 1:05:10there are two really competitive chefs, waiting to get out.

1:05:10 > 1:05:12So, would they improve their times? Take a look at this.

1:05:12 > 1:05:16Right, let's get down to business. You know the story by now.

1:05:16 > 1:05:20An omelette as quick as you can, using a three-egg omelette.

1:05:20 > 1:05:21Ingredients in front of you.

1:05:21 > 1:05:24Let's put the clocks on the screens. These guys can't see them.

1:05:24 > 1:05:27Are you ready? The clock stops when the omelette hits the plate.

1:05:27 > 1:05:29Are you ready? Three, two, one, go!

1:05:32 > 1:05:35There you go. Bill, you've got a bit of catching up to do there, mate.

1:05:35 > 1:05:39I am just looking at your... 49 seconds.

1:05:39 > 1:05:43Michel, super-quick but this is the secret.

1:05:43 > 1:05:45How quickly can it go onto the plate?

1:05:48 > 1:05:50Nah.

1:05:50 > 1:05:52Michel did the best ever on. It needs to be baveuse,

1:05:52 > 1:05:54- Is that correct, chef?- Yes.

1:05:54 > 1:05:57- Soft in the middle.- Ah.- Ah!

1:05:57 > 1:06:00GUESTS LAUGH

1:06:03 > 1:06:07- I had a nightmare about this last night.- I have my spoon here.

1:06:07 > 1:06:08It's coming true. Ah, ah...

1:06:08 > 1:06:11THEY LAUGH

1:06:12 > 1:06:14GONG

1:06:14 > 1:06:18That's all right, don't worry. I shall have a taste.

1:06:18 > 1:06:21About as good as you are at Rugby, as well.

1:06:21 > 1:06:25- You need danger money for doing this.- Let's have a taste.

1:06:27 > 1:06:29Hmm. Different.

1:06:29 > 1:06:32Chef? Look at that. Perfect. Look at that, Bill.

1:06:32 > 1:06:35That is how to do an omelette. Baveuse in the middle.

1:06:37 > 1:06:40Fantastic. Right. Bill.

1:06:40 > 1:06:42How many days you think you did it in?

1:06:42 > 1:06:45- Oh, I don't know! I do know.- Oh, no. - I have got to start practising this.

1:06:45 > 1:06:48You know, I haven't made an omelette since the last time I did this!

1:06:48 > 1:06:51- I've been terrified of them. - I feel exactly the same.

1:06:51 > 1:06:54- You did it quicker, Bill.- Ah.

1:06:54 > 1:06:57Not by a lot. You did it in 44.64 seconds.

1:06:57 > 1:07:00Moving up the board a little. Which is there.

1:07:00 > 1:07:03That's not too bad, not too bad.

1:07:03 > 1:07:04- Michel.- Mm-hm?

1:07:07 > 1:07:10- Do you think you did it any quicker? - No.

1:07:10 > 1:07:11You didn't.

1:07:11 > 1:07:13You did it in 30 seconds dead. How unbelievable is that?

1:07:13 > 1:07:16Exactly the same time as what you did before.

1:07:16 > 1:07:17You could take that home

1:07:17 > 1:07:19and put it on top of your fridge in your new kitchen.

1:07:19 > 1:07:22- I am consistent. - Yes, you are consistent!

1:07:26 > 1:07:29Bill, there was no way you hadn't cooked an omelette

1:07:29 > 1:07:31since you were last on the programme!

1:07:31 > 1:07:35Now, I have to prepare myself for a kiss from Silvena Rowe.

1:07:35 > 1:07:39- Good to have you on the show.- Come, come, come! Come to mamma.- Right, OK.

1:07:39 > 1:07:42- Lovely.- Twice.- Yes, lovely. - It's in my contract now.

1:07:42 > 1:07:44- That is why I come here. - What are we cooking, then?

1:07:44 > 1:07:47- In case you are wondering what I'm cooking...?- Fire away.

1:07:47 > 1:07:48I am doing scallops.

1:07:48 > 1:07:52Actually I'm making scallops with black pudding served on potato, apple

1:07:52 > 1:07:56- and celery mash. - But this isn't normal black pudding?

1:07:56 > 1:07:58No, this is kaszanka, this is Polish bread pudding.

1:07:58 > 1:07:59It is very flavoursome but

1:07:59 > 1:08:02if you really can't get hold of it, which I'm very surprised,

1:08:02 > 1:08:05because there are so many Polish delis is all over the place,

1:08:05 > 1:08:08go for a really good quality British black pudding.

1:08:08 > 1:08:11- What is it about this one that makes it different?- It is very grainy.

1:08:11 > 1:08:13It is full of delicious barley, nutty barley.

1:08:13 > 1:08:14So, it is very good for you.

1:08:14 > 1:08:17And of course, we have British scallops, diver scallops.

1:08:17 > 1:08:19And I have seen those, I have been diving with them.

1:08:19 > 1:08:23I haven't actually gone diving but I have been with the divers diving.

1:08:23 > 1:08:26And you know how fast they are? They are so, so very fast.

1:08:26 > 1:08:28Fast little suckers on the bottom of the sea.

1:08:28 > 1:08:30And you actually have to go and catch them one by one.

1:08:30 > 1:08:34- So, those are the real McCoy. The real thing.- So, hand-dived scallops.

1:08:34 > 1:08:37- Caught by you?- No, no, I didn't catch any. I was just observing.

1:08:37 > 1:08:40It was very scary, actually. Because they are extremely fast.

1:08:40 > 1:08:43They are. But the thing that amazed me, when I went to see these

1:08:43 > 1:08:46in Scotland being caught, how far out they are. And they are not...

1:08:46 > 1:08:49- There are literally from about here to you away.- Statistically...

1:08:49 > 1:08:51- And there is a diver... - Statistically, two people...

1:08:51 > 1:08:54Respect to these guys because two people a year lose their lives.

1:08:54 > 1:08:56Two divers a year lose their lives.

1:08:56 > 1:08:59So, it is a statistic and respect to these guys

1:08:59 > 1:09:02because this is the best quality scallops you can get.

1:09:02 > 1:09:04- There you go.- Yes. Beautiful.

1:09:04 > 1:09:07Basically, on the scallop, let me show you how to open them.

1:09:07 > 1:09:10There is a round shell and a flat shell.

1:09:10 > 1:09:12The round shell, you keep flat on the board.

1:09:12 > 1:09:16Which we've got here. The flat shell you keep towards you.

1:09:16 > 1:09:18Use a table knife for this, not a cook's knife.

1:09:18 > 1:09:23And run the table knife up against the flat side of the shell.

1:09:23 > 1:09:26And if you cut through this little membrane,

1:09:26 > 1:09:27it will just open up, like that.

1:09:27 > 1:09:30And if you use a table knife won't cut through the scallop.

1:09:30 > 1:09:34If you did cut through the scallop, I would get shouted out.

1:09:34 > 1:09:36Well, absolutely. And you know what, I don't want the roe.

1:09:36 > 1:09:39So, get rid of the roe for me, please. Because I do not love the roe.

1:09:39 > 1:09:41I use the roe for other things, like delicious sauce,

1:09:41 > 1:09:44maybe a little bit of powder to flavour my sauces,

1:09:44 > 1:09:46- but for this dish, I do not want the roe.- You don't want the roe.

1:09:46 > 1:09:49- OK, just the scallop.- Put it over there for me, please.- OK. Yes, Chef.

1:09:49 > 1:09:51- I'm doing it.- Thank you very much.

1:09:51 > 1:09:54You see, I used to do this job, but now, in the world of Baltic,

1:09:54 > 1:09:57in the world of Chez Kristoff, I don't do that kind of thing.

1:09:57 > 1:10:02I have got my commis to do it. I have 27 gorgeous Polish boys working.

1:10:02 > 1:10:04- Have you?!- They are the best people you can have in the kitchen.

1:10:04 > 1:10:07- They are hand-picked by you? - Absolutely.

1:10:07 > 1:10:11- You know, lots of stages they have to go through...- I bet they do!

1:10:11 > 1:10:12The criteria is pretty tight.

1:10:12 > 1:10:15Especially with the choice we have nowadays of Polish.

1:10:15 > 1:10:18- By the way, back to the dish. - Back to the dish, go on.

1:10:18 > 1:10:21They are distracting me, these guests. They are very noisy.

1:10:21 > 1:10:24And Theo, you suddenly become very vocal now that you are all,

1:10:24 > 1:10:27oh, I have finished, I can relax now. You know?

1:10:27 > 1:10:30- This is not The Weakest Link, after all, is it?- No!

1:10:30 > 1:10:32- Don't bring that one on!- No, no.

1:10:32 > 1:10:34All will be revealed at some point..

1:10:34 > 1:10:36Because the bit that you didn't...

1:10:36 > 1:10:39These guys did The Weakest Link and Theo,

1:10:39 > 1:10:42- you got a cooking question, didn't you?- Yeah, I got... The answer was...

1:10:42 > 1:10:45And guess who did very well on it?

1:10:45 > 1:10:47This has not gone out yet. Theo actually got a cooking question.

1:10:47 > 1:10:50And the answer was cod fillet, and it should have been codpiece.

1:10:50 > 1:10:52And you didn't get it?

1:10:52 > 1:10:55You didn't get it, but never mind. We still love him, you know.

1:10:55 > 1:10:57And I have banked all that money.

1:10:57 > 1:10:59- Yeah, but how much money did we raise, hey?- 24,000.

1:10:59 > 1:11:03So, when it comes out, people must watch it. It is chefs being clever.

1:11:03 > 1:11:05- Can we go on to the black pudding? - Black pudding.

1:11:05 > 1:11:08Well, this is delicious black pudding. What I'm doing is frying it.

1:11:08 > 1:11:11You could put it in the oven. I am breaking it

1:11:11 > 1:11:13because I like little piles on the top of my scallops.

1:11:13 > 1:11:17I love black pudding. My father used to make our own black pudding.

1:11:17 > 1:11:19And at the restaurant now, I occasionally do black pudding

1:11:19 > 1:11:23- but mostly I do white pudding... - You make it?- Yes, I make my own.

1:11:23 > 1:11:27I use veal and chicken and sometimes, when I feel very extravagant,

1:11:27 > 1:11:28I'll put a touch of truffle.

1:11:28 > 1:11:30But like me and Theo were talking earlier,

1:11:30 > 1:11:32truffle is so expensive now, it is ridiculous.

1:11:32 > 1:11:36So, basically... A bit of foie gras sometimes

1:11:36 > 1:11:38because we do a lot of foie gras in the restaurant.

1:11:38 > 1:11:40It is a very Eastern European thing, you know.

1:11:40 > 1:11:43Because you do know the best foie gras in the world does

1:11:43 > 1:11:45come from Hungary?

1:11:45 > 1:11:48- And Bulgaria.- Does it? I thought it was French?

1:11:48 > 1:11:51Well, you go to France and you will see

1:11:51 > 1:11:53that all of it is imported from Hungary and Bulgaria.

1:11:53 > 1:11:56- There you go. - OK, I'm chopping up my vegetables,

1:11:56 > 1:11:59quite finely I'm chopping up my potatoes. You are so slow!

1:11:59 > 1:12:02What's happened to you? You have been racing cars, haven't you?

1:12:02 > 1:12:05- Just carry on, go on.- That's what has been happening to you.

1:12:05 > 1:12:07And, of course, I have not been here for quite some time.

1:12:07 > 1:12:10Busy with my kitchens.

1:12:10 > 1:12:13Chopping up the potatoes in small squares.

1:12:13 > 1:12:15And basically, I want to put all my vegetables all together

1:12:15 > 1:12:19because I don't want to be messing up with boiling first the potatoes

1:12:19 > 1:12:23then adding the celery and then on top of that the apple.

1:12:23 > 1:12:25So, the apple actually is going to last.

1:12:25 > 1:12:27It's going to be in quite large chunks.

1:12:27 > 1:12:32Because it will actually be cooking at the same time as my potatoes.

1:12:32 > 1:12:34So, this is one of the dishes we will now be doing

1:12:34 > 1:12:36and we are doing it in the Baltic,

1:12:36 > 1:12:39because it reflects the strong, bold flavours of the food

1:12:39 > 1:12:41and I love the black pudding.

1:12:41 > 1:12:44- And you know what?- Silvena, you can pause for breath, if you want!

1:12:44 > 1:12:45Oh, no, no, no! I promised you...

1:12:45 > 1:12:47You set me up, I cannot let our viewers down.

1:12:47 > 1:12:50I was going to ask you a question, but you keep talking. Go on.

1:12:50 > 1:12:53- Well, I am helping you out.- This is like in EastEnders, a domestic...!

1:12:53 > 1:12:55Kara, men, they can't do two things at the same time.

1:12:55 > 1:12:58So, while he's doing the scallops, let him do that. One thing at a time.

1:12:58 > 1:13:01Make his life easy, make his life nice and easy.

1:13:01 > 1:13:02Come on, ask a question.

1:13:02 > 1:13:06- Do you want the scallops putting in the pan?- I can do that, hello!

1:13:06 > 1:13:10- Oh, right,- OK. I'm here to the pan here, this is what I do. Right.

1:13:10 > 1:13:13So, basically, all I want to do is caramelise them ever so gently.

1:13:13 > 1:13:17Right. I am boiling all of my vegetables and fruit here.

1:13:17 > 1:13:20And, basically, what I want it to do is cook equally the same time.

1:13:20 > 1:13:21So, the potatoes is chopped finely,

1:13:21 > 1:13:23and then the apple is slightly larger.

1:13:23 > 1:13:27So, if you mash it, using that real masculine power that you,

1:13:27 > 1:13:29only you and nobody else possesses...

1:13:29 > 1:13:32Not that I haven't any power on me, I suppose.

1:13:32 > 1:13:35But while I'm here, I may as well use you. So, mash it real fine.

1:13:35 > 1:13:38I'm not worried about it being terribly, terribly fine

1:13:38 > 1:13:41because I really the chunky nature of it.

1:13:41 > 1:13:44It goes quite well with the chunky style of my black pudding.

1:13:44 > 1:13:46Which is nearly ready here.

1:13:46 > 1:13:51- I like it slightly caramelised, slightly crunchy on the top.- Yeah.

1:13:51 > 1:13:55- Now...- Do you want me to season this? - Yes, please, if you please, yeah.

1:13:55 > 1:13:57I like a good seasoning, yeah, go for it!

1:13:57 > 1:14:00- Now, you have been travelling as well, haven't you?- Yes.

1:14:00 > 1:14:03I have been a lot. I mean, I love travelling for food, you know?

1:14:03 > 1:14:05I like eating. As you can see, I am not a slim little girl.

1:14:05 > 1:14:08- Unfortunately.- I'm not saying a word. I'm not saying a word.

1:14:08 > 1:14:10No, of course you are not, darling, you are too afraid. But, yes,

1:14:10 > 1:14:13I have been travelling quite a bit. I have been back to Russia again.

1:14:13 > 1:14:16I have been to Afghanistan, I've been to New Orleans

1:14:16 > 1:14:19where I had the most fabulous Cajun and Creole food.

1:14:19 > 1:14:22I'm off to Istanbul, I'm off to the southern part of Turkey and Syria.

1:14:22 > 1:14:23I would have said you were like this mash,

1:14:23 > 1:14:26- you've got all the lumps in the right places.- Yes.

1:14:26 > 1:14:28Oh, thank you so much! Thank you. That's what I want to hear.

1:14:28 > 1:14:30That's why I come here, really.

1:14:30 > 1:14:33- I don't come here to cook. Everybody can cook.- Got out of that one!

1:14:33 > 1:14:35Right, now... Oh, no, I forgot to put that in it.

1:14:35 > 1:14:37You see, he is getting confused. Isn't that sweet?

1:14:37 > 1:14:40Yes, I forgot to put that in it. So, where have you been?

1:14:40 > 1:14:42I have been to Afghanistan.

1:14:42 > 1:14:45I cooked for a very special man, but I'm not allowed to reveal who.

1:14:45 > 1:14:48He has almost a whole province there so he entertains there.

1:14:48 > 1:14:51And it was the most amazing experience of my life

1:14:51 > 1:14:53because nothing is available there. You have to source it out.

1:14:53 > 1:14:56You know how you grow your vegetables, your little vegetables...

1:14:56 > 1:14:58- You cooked for a man that you can't mention?- No.

1:14:58 > 1:15:01- But you can work out. Try and work out.- Afghanistan?

1:15:01 > 1:15:03It is somebody... OK, it is from Russian origin.

1:15:03 > 1:15:06And it is somebody extremely big and important in this country.

1:15:06 > 1:15:08- He loves good food, you know?- OK.

1:15:08 > 1:15:10And every morning, you have to source it out.

1:15:10 > 1:15:12You go to the field and choose an animal

1:15:12 > 1:15:15and then a few hours later, you have it. So, basically...

1:15:15 > 1:15:18- You go to the field and choose an animal?- Well, yes.

1:15:18 > 1:15:21- Well, you go to the farm. A field in a farm.- OK.- Whatever. Anyway...

1:15:21 > 1:15:23And then New Orleans was fascinating as well.

1:15:23 > 1:15:26I mean, it was lovely to see New Orleans after all those years

1:15:26 > 1:15:28- and months of repair.- Lovely, love.

1:15:28 > 1:15:30But can we get the mash on the plate,

1:15:30 > 1:15:32because rugby is going to be on any minute.

1:15:32 > 1:15:34May I have some chervil, please? Yes. OK.

1:15:34 > 1:15:37So, the mash goes onto the plate like three little dollops.

1:15:37 > 1:15:40- And Theo, this is real restaurant food, by the way.- Is it? Oh.

1:15:40 > 1:15:45None of this Sunday kitchen kind of Sunday roast dinner thing.

1:15:45 > 1:15:48- This is what we do here, real chefs. - It looks very elegant.

1:15:48 > 1:15:51OK. So, basically, what I have asked James to do now is chop up

1:15:51 > 1:15:53- some chervil for me.- Yes.

1:15:53 > 1:15:57I have got the scallops nearly done.

1:15:57 > 1:15:59I am going to position them on the top of my mash.

1:15:59 > 1:16:01Basically, if you are not keen on that mash,

1:16:01 > 1:16:03go for any mash you like. Go for sweet potato mash.

1:16:03 > 1:16:05It will look absolutely fabulous.

1:16:05 > 1:16:07Because it is going to be screaming in colour.

1:16:07 > 1:16:09Chilli. You can add chilli to that, no problem.

1:16:09 > 1:16:12If I knew you were coming, I would have done that. But, hey,

1:16:12 > 1:16:14hopefully, you will love it.

1:16:14 > 1:16:17Now, what I'm going to do is use some of my...

1:16:17 > 1:16:23- black pudding. Little piles on the top. And side.- Yeah.

1:16:23 > 1:16:27- And are you ready with the...- I am ready. I am like a coiled spring.

1:16:27 > 1:16:31Absolutely. Well that's what we want to hear.

1:16:31 > 1:16:35OK. Finally, a little sprinkle and voila. Isn't that looking princely?

1:16:35 > 1:16:38- And gorgeous and delectable?- Silvena, remind us what that dish is again.

1:16:38 > 1:16:41This is a very rustic

1:16:41 > 1:16:43and sophisticated scallops topped with black pudding

1:16:43 > 1:16:45served on a potato apple and celery puree.

1:16:45 > 1:16:48And I, being a bloke, didn't do any of it.

1:16:52 > 1:16:56Right. This is where you get to try it.

1:16:56 > 1:16:58Now, Oliver and Theo, you do like it.

1:16:58 > 1:17:02- I love it.- Dive in. tell us what you think.

1:17:02 > 1:17:04Have you ever had black pudding before?

1:17:04 > 1:17:07Now, I know you are not an offal-lover.

1:17:07 > 1:17:11I haven't really, but I'm looking forward to giving it a whirl.

1:17:11 > 1:17:12But I just took some off there.

1:17:12 > 1:17:14Try the flavour, see which you think.

1:17:14 > 1:17:17Because it's very earthy, very nutty, very kind of gritty,

1:17:17 > 1:17:20- very crispy.- It's lovely. - It's quite nice. Thank you very much.

1:17:20 > 1:17:23- That's very nice. - That's very sweet of you, thank you.

1:17:27 > 1:17:31And I don't think she took a breath through the entire recipe.

1:17:31 > 1:17:33I knew Jimmy Doherty loved his pork -

1:17:33 > 1:17:36that was obvious he was going to choose that for his Food Heaven.

1:17:36 > 1:17:39But I was keen to introduce him to the delights of marzipan

1:17:39 > 1:17:42which certainly, he wasn't keen on.

1:17:42 > 1:17:45But the decision was not mine or his to make. So, let's see what he got.

1:17:45 > 1:17:50- Everybody here has made their minds up.- Is that you ganging up?

1:17:50 > 1:17:56- It's not me.- You could be having Food Heaven, which is your...

1:17:56 > 1:17:59Well, basically pork with home-made mustard with whisky,

1:17:59 > 1:18:02your favourite as well. Whisky mustard.

1:18:02 > 1:18:04Topped with the crumbs, little bit of wilted spinach

1:18:04 > 1:18:06and some sauteed potato on the side.

1:18:06 > 1:18:07Sounds great, let's do it!

1:18:07 > 1:18:10Alternatively, marzipan, making my own marzipan.

1:18:10 > 1:18:13We have got some ground almonds there. You make a stock syrup.

1:18:13 > 1:18:16A little bit of almond essence in there.

1:18:16 > 1:18:20Some egg white, rolled out, nice little bit of marzipan,

1:18:20 > 1:18:23fresh on the top, baked. How do you think these lot decided?

1:18:23 > 1:18:25We know what people at home wanted, 2-1 to Heaven.

1:18:25 > 1:18:28Well, if they are being fair about it, they would go with the pork.

1:18:28 > 1:18:32But they have not been fair, because they have all chosen Hell!

1:18:32 > 1:18:34- The whole lot of them! - You haven't. All of you?

1:18:34 > 1:18:36- Yeah.- And I was really nice to you as well.

1:18:36 > 1:18:37LAUGHTER

1:18:37 > 1:18:41You can take that home. There you go.

1:18:41 > 1:18:44We'll lose that. Bryn, if can then take me the puff pastry.

1:18:44 > 1:18:46This is...all-butter puff pastry, this one.

1:18:46 > 1:18:48You must get the all-butter one.

1:18:48 > 1:18:51You can roll it out and cut it into discs that size on there.

1:18:51 > 1:18:54- No probs.- Now, I'm going to make my syrup for this.

1:18:54 > 1:18:57First thing we do, to make our marzipan, is this.

1:18:57 > 1:18:59It's very simple to make your own marzipan.

1:18:59 > 1:19:03You start with some water in there, and then sugar. All right?

1:19:03 > 1:19:05And we make a stock syrup.

1:19:05 > 1:19:09We heat it up. Really, when you're doing this, you need...

1:19:10 > 1:19:11- Thermometer.- A sugar thermometer.

1:19:11 > 1:19:14You'll be used to this, scientific and all that kind of stuff.

1:19:14 > 1:19:16You need a sugar thermometer.

1:19:16 > 1:19:19You need to heat this up to what they call 121 degrees,

1:19:19 > 1:19:21but the idea is it's called soft ball.

1:19:21 > 1:19:25On a sugar thermometer, it will actually say that.

1:19:25 > 1:19:28If I lift that up, you should actually see that. There we go.

1:19:28 > 1:19:30You can see the soft ball that's on there.

1:19:30 > 1:19:33As it starts to boil, obviously, it gets hot and boiling,

1:19:33 > 1:19:35and it will go to soft ball,

1:19:35 > 1:19:38and that is what we use to pour over our ground almonds.

1:19:38 > 1:19:40We're rolling out our pastry there.

1:19:40 > 1:19:42If you can whip me up some Chantilly cream.

1:19:42 > 1:19:44Look at them all working away really excited.

1:19:44 > 1:19:46- LAUGHTER - Very happy, you see.

1:19:46 > 1:19:48How thick do you want the pastry, James?

1:19:48 > 1:19:51- Literally about 3mm.- OK, yeah.

1:19:51 > 1:19:54We've got some Chantilly cream, which is fresh vanilla

1:19:54 > 1:19:57and double cream, which you can whip up. That's that one OK?

1:19:57 > 1:20:00I'm going to take this bowl cos I'm going to use some ground

1:20:00 > 1:20:01almonds for this.

1:20:01 > 1:20:05Now, ingredients for this, ground almonds, which we've got in here.

1:20:05 > 1:20:08We need an egg white, which I've got, hopefully.

1:20:08 > 1:20:11The sugar will keep boiling, which we'll have on here.

1:20:12 > 1:20:16Now, you really do need to get it to that temperature,

1:20:16 > 1:20:19so we need...the white of an egg in there.

1:20:19 > 1:20:22Trust me, if you taste marzipan, bought stuff,

1:20:22 > 1:20:26- it tastes nothing like... - This is the real stuff.

1:20:26 > 1:20:30You're sort of hiding the marzipan with lots of fruit and cream,

1:20:30 > 1:20:31and all that kind of jazz.

1:20:31 > 1:20:34I just couldn't be bothered to do a Battenburg.

1:20:34 > 1:20:36- And a big old pork chop. - This is pure extract, OK?

1:20:36 > 1:20:40This is not the natural extract, which is the chemical stuff.

1:20:40 > 1:20:42This is the pure extract stuff.

1:20:42 > 1:20:45You see, it's almost like a syrup. Smell that.

1:20:45 > 1:20:47It tastes less chemical than the other one...

1:20:47 > 1:20:49But you want to use a small amount.

1:20:49 > 1:20:51We're going to have puff pastry here.

1:20:51 > 1:20:54Now, the secret is you dock it with a knife, not with a fork.

1:20:54 > 1:20:57You dock it with a knife, it creates bigger air holes in

1:20:57 > 1:21:01and it allows the pastry, or the air in the pastry, to come out.

1:21:01 > 1:21:04You dock it with a fork, those little air holes close up

1:21:04 > 1:21:05and the pastry still rises.

1:21:05 > 1:21:09But we want it to rise around the edge and not in the centre.

1:21:09 > 1:21:12- You're going to egg wash the edge. - Yeah, right.- Now, over here...

1:21:12 > 1:21:15- Bubbling away. - This is not far off actually.

1:21:15 > 1:21:16You can see that boiling up now.

1:21:16 > 1:21:18It is amazing, when you're cooking...

1:21:18 > 1:21:21A lot of people often say, "I haven't got time to cook",

1:21:21 > 1:21:23but all the dishes you've done are sort of eight minutes.

1:21:23 > 1:21:25Well, there's three of us.

1:21:25 > 1:21:29That's true. The fish dish, all these things, it takes no time.

1:21:29 > 1:21:32I think that's the key to it, really, and I think...

1:21:32 > 1:21:35Once you actually make this, and you have a go and you try it,

1:21:35 > 1:21:38I think... Hopefully, you'll see a massive difference.

1:21:38 > 1:21:42There is a huge difference between this and the bought-in stuff.

1:21:42 > 1:21:46- As opposed to, you know, making your own...- Absolutely.

1:21:46 > 1:21:48..breakfast cereal and that sort of stuff.

1:21:48 > 1:21:50- HE LAUGHS - It's better to buy it, isn't it?

1:21:50 > 1:21:54Sometimes. When I make cornflakes, I remember, we have a part of the show

1:21:54 > 1:21:57where you get everyone to taste what you've made...

1:21:57 > 1:22:00And I gave it to this guy, and he bit into it,

1:22:00 > 1:22:05and I thought I heard his tooth crack. It was just disgusting.

1:22:05 > 1:22:09But often, home-grown stuff always tastes better...

1:22:09 > 1:22:12- unless I'm making it. - Unless you're making it!

1:22:12 > 1:22:14You can see that's about there, all right?

1:22:14 > 1:22:17Soft ball - so we'll just take that off. Leave that to one side.

1:22:17 > 1:22:19And then all we do now is just pour this mixture in.

1:22:19 > 1:22:24Rather than just pour all the almonds straight into the pan...

1:22:24 > 1:22:28Cos different amounts of almonds absorb different amounts of syrup,

1:22:28 > 1:22:31so we add that to it. And this is how to make marzipan.

1:22:31 > 1:22:33So, you've got your egg white in there...

1:22:33 > 1:22:37then you mix all this together and it starts to come together.

1:22:37 > 1:22:39See that?

1:22:39 > 1:22:42If you bring that together, that is home-made marzipan.

1:22:42 > 1:22:43We keep mixing it and mixing it and mixing it,

1:22:43 > 1:22:46and it will come together as this paste. Look at that.

1:22:47 > 1:22:49Yeah. LAUGHTER

1:22:49 > 1:22:53Come on, that's great. The idea is you put it in the fridge...

1:22:53 > 1:22:56- Can you roll that out, please?- Yeah.

1:22:56 > 1:22:58So, what is it about it?

1:22:58 > 1:23:01- You like almonds.- I like almonds, wonderful almonds,

1:23:01 > 1:23:04it's just when you turn it into this sort of paste.

1:23:04 > 1:23:07- It doesn't really work for me. - Hmm.

1:23:07 > 1:23:11But it is fantastic. What you need to do is roll that up,

1:23:11 > 1:23:14put it in the fridge, and Daniel's got one...

1:23:14 > 1:23:16- Where's the other bit gone?- There.

1:23:16 > 1:23:18That's what it looks like. That's the sort of texture.

1:23:18 > 1:23:21So, it looks like the stuff that you buy,

1:23:21 > 1:23:23but without that bright yellow-y stuff...

1:23:23 > 1:23:25that we don't want. Leave that to one side.

1:23:25 > 1:23:27- Right. How are we doing, guys? - That enough?

1:23:27 > 1:23:30While they're doing that... The Chantilly cream's done.

1:23:30 > 1:23:32Got a bit of icing sugar in there, the vanilla

1:23:32 > 1:23:35and all that sort of stuff. Nicely whipped.

1:23:35 > 1:23:38I'll get some fresh...raspberries.

1:23:38 > 1:23:41I'm going to put them straight into our little blender here

1:23:41 > 1:23:44and make a little sauce. We only need to go one, guys.

1:23:44 > 1:23:46So, fresh raspberries...

1:23:46 > 1:23:48And this is a sauce. It's not a coulis.

1:23:48 > 1:23:52- LAUGHTER - We're not in France. It's a sauce.

1:23:52 > 1:23:55Blitz this. No sugar in here -

1:23:55 > 1:23:57that's the key to this. Just as it is.

1:23:57 > 1:24:01- BUZZING - Hopefully, there's a little...

1:24:01 > 1:24:04- When would you then go and spoil it with marzipan?- Sorry?

1:24:04 > 1:24:06When would you then go and spoil it with marzipan?

1:24:06 > 1:24:09Cos it's going to taste delicious!

1:24:09 > 1:24:12- Smell that. Just smell that. - I've not got a problem with that.

1:24:12 > 1:24:15It's the marzipan he's got a problem with.

1:24:15 > 1:24:19Lovely and fresh. Beauty.

1:24:19 > 1:24:22We had a walk-on part for a sieve then. Where's my bowl? There you go.

1:24:22 > 1:24:24I'm just going to pour that through.

1:24:24 > 1:24:27- How are we doing, guys? - Yeah.- Yeah, good.

1:24:27 > 1:24:30Now, we've passed this through a sieve.

1:24:30 > 1:24:32You see the red colour? That's what you get.

1:24:32 > 1:24:34Now, if you add sugar to this...

1:24:34 > 1:24:38it's going to taste too much like jam.

1:24:38 > 1:24:40All there is in here is fresh raspberries, that's it.

1:24:40 > 1:24:42You pass that through a sieve...

1:24:43 > 1:24:45..which goes straight through here.

1:24:45 > 1:24:48- Look at the concentration on these lot.- Well, they messed up

1:24:48 > 1:24:51- so badly with their omelettes they're trying to impress...- Ooh!

1:24:51 > 1:24:54- That's a bit harsh.- I think the best has got to wash up those pans.

1:24:54 > 1:24:57Make sure you put more marzipan on it, boys.

1:24:57 > 1:24:58LAUGHTER

1:24:58 > 1:25:01- Yes, I think we should put it on top.- We've got the sauce.

1:25:01 > 1:25:02Although you get less out of it if you...

1:25:02 > 1:25:05If you put lemon juice or sugar in it, you're going

1:25:05 > 1:25:07- to get less out of it. Can I grab those?- Yes.

1:25:07 > 1:25:09We've got some almonds and we sprinkle that...

1:25:09 > 1:25:12We get egg wash round the edge, almonds...

1:25:12 > 1:25:13If you're doing a dinner party, you can

1:25:13 > 1:25:15pop these in the fridge at this point.

1:25:15 > 1:25:17And then get your oven quite hot.

1:25:17 > 1:25:20This is gone in at about 200 degrees centigrade.

1:25:20 > 1:25:24Get these in the oven, quite warm, for about 12 minutes.

1:25:24 > 1:25:28They'll go in the fridge absolutely fine.

1:25:28 > 1:25:31- And we've got here...- Look pretty. - Look pretty.- Very pretty.

1:25:31 > 1:25:32Switch those off.

1:25:34 > 1:25:38- There you go. - You're not so convinced, are you?

1:25:38 > 1:25:40There's a little bit to come yet.

1:25:40 > 1:25:43There's a little bit to come cos we grab our plate...

1:25:43 > 1:25:44Now...

1:25:44 > 1:25:48This Chantilly cream is just, basically, sugar...

1:25:48 > 1:25:50- Have you put a little bit of sugar in here?- Yes.

1:25:50 > 1:25:54Bit of sugar, some vanilla... There you go.

1:25:54 > 1:25:56There you go.

1:25:56 > 1:25:57Just quickly mixed.

1:25:57 > 1:26:01And then what I'm going to do is just grab some of this sauce...

1:26:02 > 1:26:05Thank you very much. Bryn's on it. Grab some of this...

1:26:07 > 1:26:09Just swirl it in.

1:26:09 > 1:26:13I'm going to put some of this stuff on the side...like that.

1:26:13 > 1:26:16Cos Daniel's here, the look of concentration on his face.

1:26:16 > 1:26:19- This is for you, Daniel.- Thank you.

1:26:19 > 1:26:22- Happy with that?- Yeah. - Lovely that.

1:26:22 > 1:26:26- That's an extra fiver, that. - Do you want...?- Just a tiny bit.

1:26:26 > 1:26:27Eee!

1:26:27 > 1:26:29Little bit more.

1:26:29 > 1:26:31A little bit.

1:26:31 > 1:26:34- They do look good. - We try out best.

1:26:34 > 1:26:38- Exactly.- Spoon in the water. Spoon in the water.

1:26:39 > 1:26:42Which one's the best one? That one.

1:26:42 > 1:26:46Sits on there...like that.

1:26:46 > 1:26:49And then you've got your cream.

1:26:49 > 1:26:53Now, with your cream, rather than just sort of dollop it...

1:26:53 > 1:26:55We can then just stir this...

1:26:55 > 1:26:59- Nice and gently. - Like a ripple.- Yeah.

1:26:59 > 1:27:04There you go. Right at the last minute, hot spoon...

1:27:04 > 1:27:06My mum goes nuts when she watches this show when I do this,

1:27:06 > 1:27:10- but this is a quenelle.- Right. HE LAUGHS

1:27:10 > 1:27:13- North of Leeds, we call it a dollop. - LAUGHTER

1:27:13 > 1:27:14But...

1:27:17 > 1:27:20- Beautiful.- You've got my little raspberry ripple-y sort of thing.

1:27:20 > 1:27:22Look at that. Very, very pretty.

1:27:22 > 1:27:25- You've got to try it first. - I was going to say...

1:27:25 > 1:27:29- There you go.- Right.- Dive into that. - I think you'll quite like it.

1:27:29 > 1:27:33- And manly pud for a manly farmer. - Let's have a go.

1:27:33 > 1:27:36You're going to love this. You're going to love it.

1:27:36 > 1:27:39And we've got a wine that Bryn's very happy about

1:27:39 > 1:27:42because he feels at home with this wine.

1:27:42 > 1:27:46It's a bottle of Asti Spumante, priced at £6.99,

1:27:46 > 1:27:49available from Marks & Spencer.

1:27:49 > 1:27:53- ALL TALK OVER EACH OTHER - What do you reckon?

1:27:55 > 1:27:57Hmm. That's not bad. LAUGHTER

1:28:02 > 1:28:04Now, that is a great dessert to serve

1:28:04 > 1:28:07if you've had enough of all that Easter chocolate.

1:28:07 > 1:28:09That's all we've got time for on today's Best Bites.

1:28:09 > 1:28:11If you'd like to try to cook any of the great food you've seen

1:28:11 > 1:28:12on today's programme,

1:28:12 > 1:28:15you can find all the studio recipes on our website.

1:28:15 > 1:28:17Just got to bbc.co.uk/recipes.

1:28:17 > 1:28:21There are plenty of tasty ideas on there for you to choose from.

1:28:21 > 1:28:23Have a great week and I'll see you next time. Bye for now.