0:00:00 > 0:00:03Good morning. It's time to get a little inspiration for lunch.
0:00:03 > 0:00:05This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:27And welcome to the show.
0:00:27 > 0:00:30We've got some truly amazing chefs ready to cook for you this morning.
0:00:30 > 0:00:34And celebrity guests galore on hand to try their fantastic food.
0:00:34 > 0:00:37Hairy Biker Dave Myers goes all Argentinian on us,
0:00:37 > 0:00:40to poach chicken, chorizo and sherry,
0:00:40 > 0:00:43and serves up with a good old jacket potato and French beans.
0:00:43 > 0:00:46Honorary Italian, Theo Randall, makes a classic dish,
0:00:46 > 0:00:47spaghetti vongole.
0:00:47 > 0:00:49He steams clams in white wine, chilli,
0:00:49 > 0:00:53garlic and parsley to create a mouthwatering spaghetti dish,
0:00:53 > 0:00:55perfect for an alfresco lunch in the garden...
0:00:55 > 0:00:57Weather permitting, of course!
0:00:57 > 0:00:59And the brilliant Frenchman Daniel Galmiche
0:00:59 > 0:01:01makes a beautiful beef stir-fry.
0:01:01 > 0:01:05He marinates the succulent beef in sake, soy, ginger and chilli
0:01:05 > 0:01:08and stir-fries it with new season English asparagus.
0:01:08 > 0:01:11It's quick, simple and totally delicious.
0:01:11 > 0:01:15And actor Tim Pigott-Smith faced his food heaven or food hell.
0:01:15 > 0:01:18Would he get his food heaven, my roasted Dover sole with herb
0:01:18 > 0:01:22and caper butter, broad beans and sauteed potatoes?
0:01:22 > 0:01:24Or would he get his dreaded food hell, kumquats,
0:01:24 > 0:01:26served with a succulent roasted piece of cod,
0:01:26 > 0:01:29kumquat marmalade and a green pepper dressing?
0:01:29 > 0:01:32Find out what he gets to eat at the end of today's show.
0:01:32 > 0:01:35But first, flying the flag for Ireland, Richard Corrigan
0:01:35 > 0:01:37is cooking lamb's liver and sweetbreads,
0:01:37 > 0:01:39with the help of Matt Tebbutt.
0:01:39 > 0:01:42It looks "offally" good.
0:01:42 > 0:01:46Good to have you here. What are you cooking? This looks sort of offally.
0:01:46 > 0:01:49- Lamb sweetbreads, lamb's liver.- Right.
0:01:49 > 0:01:52Let's be clear, lamb at this time of the year in Britain
0:01:52 > 0:01:54and Ireland is delicious.
0:01:54 > 0:01:56And that's why the price goes through the roof
0:01:56 > 0:01:58and all the French want to eat it, everyone wants to eat it.
0:01:58 > 0:02:00You've got Jersey Royals here, shall I put those in?
0:02:00 > 0:02:02- Get them on straight away. - Bit of mint.
0:02:02 > 0:02:07- This one here?- Yeah, doesn't matter. - Have you got salt in there?
0:02:07 > 0:02:09Yeah, there is. Seasoned already.
0:02:09 > 0:02:11Lamb's liver.
0:02:11 > 0:02:14Which is a lot cheaper than calf's liver.
0:02:14 > 0:02:16I call this free food, frankly,
0:02:16 > 0:02:21because at this time of the year this is free food, it's very cheap.
0:02:21 > 0:02:22It's very cheap
0:02:22 > 0:02:25but it's not something you can often find in supermarkets.
0:02:25 > 0:02:28Yeah, but what happens is, liver hasn't a long life span,
0:02:28 > 0:02:30so if you have a really good local butcher,
0:02:30 > 0:02:32just support your local butcher.
0:02:32 > 0:02:34What is the life span of liver, a couple of days?
0:02:34 > 0:02:36I think two, three days.
0:02:36 > 0:02:38If you live in the countryside,
0:02:38 > 0:02:42you should have access to some beautiful, fresh liver.
0:02:42 > 0:02:46This sort of cooking, it's very you, it's very country.
0:02:46 > 0:02:49- Well, it's...- It's very earthy.
0:02:49 > 0:02:52It is earthy, but don't mix it up with trying to be too cheffy.
0:02:52 > 0:02:56- This is how farmers' sons eat. - And you're a farmer's son?
0:02:56 > 0:02:58I'm a farmer's son.
0:02:58 > 0:03:00You weren't eating lamb chops and T-bone steaks,
0:03:00 > 0:03:02because that went to market.
0:03:02 > 0:03:05So you were left with, like the Romans and everybody else
0:03:05 > 0:03:07in places like Cork, places like the English market.
0:03:07 > 0:03:08Why?
0:03:08 > 0:03:10Because all the meat was pickled and brined
0:03:10 > 0:03:14and exported to the European wars, to the peninsular wars.
0:03:14 > 0:03:17And the offal was left behind for the locals to consume.
0:03:17 > 0:03:18OK.
0:03:18 > 0:03:22There is a great history of eating offal in a lot of cities
0:03:22 > 0:03:25around Europe because it's cheap and was left behind.
0:03:25 > 0:03:27And that's always played a part in your cooking.
0:03:27 > 0:03:31Yeah, I like it because you should not feel that it's that difficult.
0:03:31 > 0:03:33That you need to have... You know what I mean,
0:03:33 > 0:03:36watch the latest food programme to watch a chef cooking.
0:03:36 > 0:03:40- You should just buy it. - Don't knock that, though.
0:03:40 > 0:03:44No, I'm not knocking it but sometimes we chefs can make it
0:03:44 > 0:03:46so difficult that people want to watch us and not cook it.
0:03:46 > 0:03:51So the fact is, I'm leaving the lamb's liver in one whole piece.
0:03:51 > 0:03:55- And it's much nicer like this. - You just slashed it a bit?- Yeah.
0:03:55 > 0:03:58Get the heat through it. Get that in there, get that out of the way.
0:03:58 > 0:04:00I'll crack on with your spring onions.
0:04:00 > 0:04:04- There's a sink just behind you. - Beautiful.- Wash your hands.
0:04:04 > 0:04:07Richard, with the sweetbreads, there's two sorts, you get
0:04:07 > 0:04:11the throat glands and the glands around the heart as well, don't you?
0:04:11 > 0:04:14These are the heart ones, because they are really, really plump.
0:04:14 > 0:04:17The ones in the throat can be long and narrow.
0:04:17 > 0:04:20They can just overcook very easily.
0:04:20 > 0:04:24- So that goes in there, and that goes into the oven for five minutes.- OK.
0:04:24 > 0:04:27And what do you want with the spring onions, do you want them split?
0:04:27 > 0:04:31- Will you please... No, leave them whole.- I've got the tops here.
0:04:31 > 0:04:34- There's your spring onions. - And then we have...
0:04:34 > 0:04:36Yeah, get them in there to cook away.
0:04:36 > 0:04:38I've got some mustard seeds in here.
0:04:38 > 0:04:41- Please crush them mustard seeds. - I've crushed those.
0:04:41 > 0:04:44You're making a little sweet and sour syrup, are you?
0:04:44 > 0:04:47In here is just vinegar.
0:04:50 > 0:04:51Little bit of sugar.
0:04:52 > 0:04:56- And this is just... It's for flavour.- Posh liver and onions.
0:04:56 > 0:05:00- It's liver and onions. - How do you come up with this?
0:05:00 > 0:05:01We're using dill, samphire,
0:05:01 > 0:05:04is it just a collection of nice things?
0:05:04 > 0:05:08Does it have a heritage? I look like someone who knows my portfolio.
0:05:08 > 0:05:12- Yes, you do. We are not denying that, are we?- No, no, no.
0:05:12 > 0:05:17I do enjoy the art of eating and the art of enjoyment.
0:05:17 > 0:05:19He's gone all grand!
0:05:19 > 0:05:21Yes. Because most people, most chefs are running marathons
0:05:21 > 0:05:23and looking very slim.
0:05:23 > 0:05:27Which is kind of irritating, because I'm a happy fatty.
0:05:27 > 0:05:30They always say you should never trust a thin chef.
0:05:31 > 0:05:33So we are shafted.
0:05:33 > 0:05:37So, Matt, the vinegar and sugar is on there.
0:05:37 > 0:05:43- And you're not toasting those seeds? - You don't need to. Just in there.
0:05:44 > 0:05:48- Because we are always told you have to toast them.- Toast, toast, toast.
0:05:48 > 0:05:50I think when you watch Indian chefs cook and say, once you get
0:05:50 > 0:05:53heat into those seeds you will get the flavour of those seeds...
0:05:53 > 0:05:57- There's a lot of...- There's a lot of nonsense in cookery, isn't there?
0:05:57 > 0:05:59A lot of nonsense, a lot of cheffy nonsense.
0:05:59 > 0:06:02So in that goes, cooking away nicely.
0:06:02 > 0:06:06I notice with the sweetbreads, you didn't blanch them. Usually, I'd...
0:06:06 > 0:06:09Blanch, another French word. To put them in...
0:06:09 > 0:06:12Immerse in boiling, salted water to cook them for a reasonable
0:06:12 > 0:06:16amount of time, take them out, dry them and then saute them.
0:06:16 > 0:06:18What a load of nonsense! You know?
0:06:18 > 0:06:21- What do you think about that?- No comment.
0:06:21 > 0:06:23I bet you blanch them, don't you?
0:06:23 > 0:06:25Of course I don't, I do exactly what Richard does!
0:06:25 > 0:06:27THEY LAUGH
0:06:27 > 0:06:31So, the onions, I'm going to take out, these spring onions.
0:06:31 > 0:06:33- Yes.- They don't need a lot.
0:06:33 > 0:06:35What you do is just take that raw state of affairs out of them.
0:06:35 > 0:06:39- If you just split them and put them in there.- OK.- And the samphire.
0:06:40 > 0:06:43Remember earlier, we were thinking about picking this.
0:06:43 > 0:06:46Fresh samphire, this time of year, make sure it's well washed,
0:06:46 > 0:06:50make sure it comes from a very clean beach.
0:06:50 > 0:06:51I was going to ask you,
0:06:51 > 0:06:55there's a lot of samphire being farmed now in Dubai and Mexico.
0:06:55 > 0:06:58- What do you think of that? - I think it's fine.
0:06:58 > 0:07:00I don't have a problem at all whatsoever.
0:07:00 > 0:07:03But the amount of energy that is needed to grow it does worry me.
0:07:03 > 0:07:08The amount of energy that you need to get food growing.
0:07:08 > 0:07:11Natural things that come in a natural cycle at the right
0:07:11 > 0:07:13time of the year, it's nice to eat.
0:07:13 > 0:07:15It's just good.
0:07:15 > 0:07:17So you're all about seasonal?
0:07:17 > 0:07:21Well, you know, it's more enjoyable as a chef to cook
0:07:21 > 0:07:25what's around at the moment than worry about...
0:07:25 > 0:07:28- And get excited about the seasons. - I do.
0:07:28 > 0:07:30We are just heading now into a good time.
0:07:30 > 0:07:34January, February, March, it's usually a bit rubbish and boring.
0:07:34 > 0:07:39Yeah, there is the place called the hungry gap in the garden.
0:07:39 > 0:07:41You can smell that.
0:07:41 > 0:07:46- Put a small bit of pepper in there, wouldn't you?- Certainly.
0:07:46 > 0:07:50Using seasonal, it's easier to write the menu, it just writes itself.
0:07:50 > 0:07:52You just look at what's on offer and that's it.
0:07:52 > 0:07:54- Exactly.- The cooking bit's easy.
0:07:54 > 0:07:56Compile nice things on a plate.
0:07:56 > 0:08:00- Do you want some of these tops in here?- Not too much.- That's enough.
0:08:02 > 0:08:04He knows his mind, doesn't he?
0:08:04 > 0:08:08You met the Queen recently in Ireland, didn't you?
0:08:08 > 0:08:11On a visit, how was that? Why did you get invited? Did you get invited?
0:08:11 > 0:08:13I didn't get invited.
0:08:13 > 0:08:15- I didn't get invited. - I met the Queen as well.
0:08:15 > 0:08:17Did you? Just us, then!
0:08:17 > 0:08:21Just showing off now, are we? "I've met the Queen!"
0:08:21 > 0:08:25- When did you meet her?- There was an event for young people in the arts.
0:08:25 > 0:08:27I think it was people who worked with young people in the arts,
0:08:27 > 0:08:29rather than me being young especially.
0:08:29 > 0:08:34But I met her and she spent time, I chatted to her, she was very sweet.
0:08:34 > 0:08:37- Tiny.- Really?- Yeah.- Teeny tiny.
0:08:37 > 0:08:40Did you feel quite nervy when you met the Queen?
0:08:40 > 0:08:42- You've met her a few times, haven't you?- Yeah, we have met.
0:08:42 > 0:08:46We did her 80th birthday party as part of the Great British Menu.
0:08:46 > 0:08:49It was nice. I was kind of taken aback by the invite.
0:08:49 > 0:08:50But it was a very nice invite.
0:08:50 > 0:08:52And rightly so we should go and meet the Queen,
0:08:52 > 0:08:57it was the first visit of a British monarch
0:08:57 > 0:09:00to Ireland since 1914, 1912 or 13.
0:09:00 > 0:09:03So I think it was about time. We are very close, guys.
0:09:06 > 0:09:08We're not an island in the Pacific.
0:09:10 > 0:09:13And we're even closer to you, Matt. Oh, my God!
0:09:13 > 0:09:17I'm going to take the liver out and rest it for a moment.
0:09:17 > 0:09:20- Then the sweetbreads. - They look delicious.
0:09:22 > 0:09:24So you've cooked them all the way through, yeah?
0:09:24 > 0:09:26Just a little bit of bounce.
0:09:26 > 0:09:29This, it's quite interesting that you cooked it whole
0:09:29 > 0:09:32- rather than slicing it. Any reason for that?- I just think lamb...
0:09:32 > 0:09:33You get the nice pinkness.
0:09:33 > 0:09:37Liver, lamb's liver is one of those really difficult livers
0:09:37 > 0:09:40to cook properly. It can just overcook so quickly.
0:09:40 > 0:09:41And it's horrible.
0:09:41 > 0:09:44It's just overcooked piece of protein.
0:09:44 > 0:09:48When it's cooked and rested, Matt, you feel, yeah,
0:09:48 > 0:09:51that's how it should be done, that's why I enjoy it.
0:09:51 > 0:09:56Richard, there's no danger in eating it over-pink, is there?
0:09:56 > 0:10:00No, absolutely not.
0:10:00 > 0:10:03Most of our meat we would buy in our restaurant,
0:10:03 > 0:10:05Matt would know the suppliers,
0:10:05 > 0:10:08Daphne from the Elwy Valley supplies some of our lamb.
0:10:08 > 0:10:11She's wonderful, but I have to complain on TV.
0:10:11 > 0:10:14Her prices have got out of hand, I'll be honest with you.
0:10:14 > 0:10:16That's just reflecting the market, isn't it?
0:10:16 > 0:10:19It's this whole new season spring lamb.
0:10:19 > 0:10:23When my lamb supplier turns up with a Ferrari, I really get nervous.
0:10:23 > 0:10:26I don't think there's much chance of that.
0:10:26 > 0:10:27This is a dish you should serve
0:10:27 > 0:10:29in the Fox and Hound in Wales, come on!
0:10:29 > 0:10:31- You think?- Yeah, I think you should.
0:10:31 > 0:10:35Good. I often... I'd say copy your recipes.
0:10:35 > 0:10:37I often open your book.
0:10:37 > 0:10:40Lamb sweetbread, when it is sliced like that,
0:10:40 > 0:10:44- all of a sudden it just looks better.- It does.
0:10:44 > 0:10:46I'm going to take a little bit of that out.
0:10:46 > 0:10:48- Right, can I get some of this on? - Yeah, go on.
0:10:48 > 0:10:51No, no, sorry, Matt.
0:10:51 > 0:10:54Sorry, that's almost like talking down to you.
0:10:54 > 0:10:55I really wouldn't want to do that
0:10:55 > 0:10:59because I really want to come back on when you are on here next.
0:10:59 > 0:11:02Richard, what about the restaurant?
0:11:02 > 0:11:04You've got two restaurants, are you busy?
0:11:04 > 0:11:10Yeah, I'm the proud owner of Bentley's, as we all know.
0:11:10 > 0:11:13And I just feel I'm the custodian of a restaurant like that
0:11:13 > 0:11:16because they would never say "Along came an Irishman and wrecked it".
0:11:16 > 0:11:21I put it back together how it should be. It's there since 1916.
0:11:21 > 0:11:24So I'm immensely proud of that restaurant and the history,
0:11:24 > 0:11:26Charlie Chaplin.
0:11:26 > 0:11:30Really, the history of the place is just amazing.
0:11:30 > 0:11:34- Right, are we done? - There we go. Are you pushing me?
0:11:34 > 0:11:37- I know you're an artist, chef, but the news is about to come on.- Is it?
0:11:37 > 0:11:39- OK.- What, the five o'clock news?
0:11:39 > 0:11:41THEY LAUGH
0:11:41 > 0:11:45- There you go, that's it, really. - Fantastic. Simple as that.
0:11:45 > 0:11:47Name that dish.
0:11:47 > 0:11:48That's lamb's liver, sweetbread
0:11:48 > 0:11:50and pickled spring onions with samphire.
0:11:50 > 0:11:52- Beautiful.- Thank you.
0:11:57 > 0:12:01Right, let's go and see what our guests think. Here you go, Gareth.
0:12:01 > 0:12:05- Thank you very much.- You said you liked quite light food.
0:12:05 > 0:12:07I'd be interested to see...
0:12:07 > 0:12:10I do, I love liver, I've never had sweetbreads. I'm intrigued.
0:12:10 > 0:12:15- But, you know... - It's a lovely texture.
0:12:21 > 0:12:24I agree with Glyn. Never trust a thin chef.
0:12:24 > 0:12:27Coming up, I make fat rascals for Julia Bradbury,
0:12:27 > 0:12:30after Rick Stein takes a trip to Northern Ireland.
0:12:31 > 0:12:34I've come to Lough Neagh because it's full of eels,
0:12:34 > 0:12:36which to me are classed as seafood,
0:12:36 > 0:12:38since they spend half their life at sea.
0:12:38 > 0:12:42Nothing better sums up the atmospherics and the catching of eels
0:12:42 > 0:12:45on this lough than a poem by Seamus Heaney called Lifting.
0:12:47 > 0:12:49They're busy in a high boat that stalks toward Antrim,
0:12:49 > 0:12:54the power cut. The line's a filament of smut.
0:12:54 > 0:12:58Drawn hand over fist where every three yards a hook's missed
0:12:58 > 0:13:02or taken and smut thickens, wrist-thick,
0:13:02 > 0:13:06a flail lashed into the barrel with one swing.
0:13:06 > 0:13:09Each eel comes aboard with this welcome.
0:13:09 > 0:13:11The hook left in guilt or gum,
0:13:11 > 0:13:14It's slapped into the barrel numb.
0:13:14 > 0:13:19But knits itself four-ply with a furling, slippy haul,
0:13:19 > 0:13:24a knot of black and pewter belly that stays continuously one,
0:13:24 > 0:13:29For each catch they fling in is sucked home like lubrication.
0:13:30 > 0:13:32That's nice.
0:13:32 > 0:13:35That boy there is going to turn into a silver eel.
0:13:35 > 0:13:39- That's a silver eel?- That's the boy that runs into the sea.
0:13:39 > 0:13:42So once it goes silver, it will go out to sea?
0:13:42 > 0:13:44It'll go away down out to sea.
0:13:44 > 0:13:47So silver eels are the same species as the brown one,
0:13:47 > 0:13:49they've just grown on a bit?
0:13:49 > 0:13:53The brown eel lies and the silver eel, he'll run.
0:13:53 > 0:13:54Nice size for eating, though.
0:13:58 > 0:14:01How well I remember that cold, pasture-scented dawn,
0:14:01 > 0:14:06where they sorted the eels and packed and weighed them.
0:14:06 > 0:14:08105 lbs.
0:14:08 > 0:14:12Most of them are bound for Amsterdam, eaten smoked
0:14:12 > 0:14:14and washed down with a cold Pilsner.
0:14:14 > 0:14:16ENGINE SPUTTERS
0:14:16 > 0:14:18And then the fantastic sight
0:14:18 > 0:14:22of an old Lister engine, made for aerating the tanks.
0:14:24 > 0:14:28A pure Irish scene, a step back in time.
0:14:30 > 0:14:33I'm just cutting up some onions for a stir-fry dish,
0:14:33 > 0:14:36and it's stir-fried eel with black beans.
0:14:36 > 0:14:37I wonder if those fishermen out
0:14:37 > 0:14:40there on Lough Neagh in Northern Ireland
0:14:40 > 0:14:42would be surprised if they knew what I was doing with their eels,
0:14:42 > 0:14:44turning them into a Chinese dish.
0:14:44 > 0:14:48I've chopped up my onions. Now for the black beans.
0:14:48 > 0:14:52I'm going to make a paste by taking some of these fermented black beans,
0:14:52 > 0:14:54and do get the dried black beans, not the sauce,
0:14:54 > 0:14:57the pre-made sauce, because that doesn't work nearly so well.
0:14:57 > 0:15:02Put those into a little dish with about half a teaspoon or so of sugar.
0:15:02 > 0:15:05And just a little bit of water.
0:15:05 > 0:15:07There we go, I'm going
0:15:07 > 0:15:10to mash those up with the end of the spoon into a little paste,
0:15:10 > 0:15:15because I don't want those beans coming out whole in the final dish.
0:15:15 > 0:15:18OK, there we go. Now for the eel.
0:15:18 > 0:15:23I'm going to cut these into stir-fry size pieces like that.
0:15:24 > 0:15:29Just toss them in a little bit of cornflour when I've cut them up.
0:15:29 > 0:15:33It just gives the sauce a little bit of viscosity.
0:15:34 > 0:15:36You don't need a lot,
0:15:36 > 0:15:39but a bit of cornflour in Chinese food is just right.
0:15:39 > 0:15:42OK, now to start the stir-fry.
0:15:42 > 0:15:45First of all, I need to open up my stove
0:15:45 > 0:15:48and get a few rings out of the way.
0:15:48 > 0:15:50That's the great thing about these stoves,
0:15:50 > 0:15:52they turn into instant wok burners.
0:15:52 > 0:15:55Just a little bit of roasted sesame oil into the wok.
0:15:55 > 0:16:01And straight away with some ginger, little bit of garlic.
0:16:01 > 0:16:03And I've cut these garlics into little batons
0:16:03 > 0:16:06for a change, not finely chopped them.
0:16:06 > 0:16:08And then some chilli.
0:16:08 > 0:16:12There we go, I like nice, hot food like that. Give it a good old stir.
0:16:16 > 0:16:20OK, now for the eels. Straight in there, turn them over.
0:16:23 > 0:16:24Looking good.
0:16:27 > 0:16:29Colouring up nicely.
0:16:34 > 0:16:36Now my paste. In go the black beans.
0:16:40 > 0:16:41Give it a bit of a shake around.
0:16:44 > 0:16:47Look at that, you can see the fat coming out of the eel, and that's one
0:16:47 > 0:16:51of the great things about this dish, it really flavours it up very nicely.
0:16:51 > 0:16:55Now for a little rice wine.
0:16:55 > 0:16:57Or dry sherry, you can use.
0:16:57 > 0:16:59A bit more, I think.
0:16:59 > 0:17:02Stir that around. This is good fun!
0:17:05 > 0:17:08Finally, just a little dab of soy sauce.
0:17:09 > 0:17:12There we go. About a tablespoon, don't need much more.
0:17:12 > 0:17:14And now some spring onions.
0:17:14 > 0:17:15Plenty of spring onions,
0:17:15 > 0:17:19just going to stir those for about a minute to take the rawness off them.
0:17:19 > 0:17:23But I still want them being nice and green and oniony.
0:17:23 > 0:17:24There we go.
0:17:24 > 0:17:28And finally, just a little bit of water to make up a bit more sauce.
0:17:28 > 0:17:32Final stir-fry.
0:17:32 > 0:17:35And then on to a plate.
0:17:35 > 0:17:39Some rice and out into the restaurant.
0:17:39 > 0:17:40Well, there it is.
0:17:40 > 0:17:44If you wanted to get fresh eel like this in Britain,
0:17:44 > 0:17:45you might have a bit of difficulty.
0:17:45 > 0:17:48Virtually all the eel in Lough Neagh goes to Holland,
0:17:48 > 0:17:50because they really like them.
0:17:52 > 0:17:55There is something different about Northern Ireland.
0:17:55 > 0:17:58I can well understand the atmosphere that imbues all of
0:17:58 > 0:18:02Yeats' Celtic twilight poetry, from my time spent around Lough Neagh.
0:18:08 > 0:18:10And where else could you find a fish
0:18:10 > 0:18:12that I'd never heard of before?
0:18:12 > 0:18:16A landlocked herring, possibly left behind by the last ice age,
0:18:16 > 0:18:21which has a market only in Europe - not, sadly, in England -
0:18:21 > 0:18:22called a pollan.
0:18:24 > 0:18:26Or where else a dollaghan,
0:18:26 > 0:18:29a trout-like fish also only indigenous to Lough Neagh?
0:18:33 > 0:18:37We set out on another early morning to go Seine netting for pollan
0:18:37 > 0:18:41with Joe McElroy in his high boat whose V8 engine seemed
0:18:41 > 0:18:45absurdly powerful for this placid lough, but he explained that it was
0:18:45 > 0:18:49necessary to get out to the netting grounds as quickly as possible.
0:18:53 > 0:18:55'Although the lough is a bit featureless,
0:18:55 > 0:18:58'Joe looks on it rather like a farmer would look on his field -
0:18:58 > 0:19:01'he knows exactly where he's going to put out the net
0:19:01 > 0:19:05'because it's exactly where he put it out last time.
0:19:05 > 0:19:08'There's a bit of a feeling like you're going out on a tractor to
0:19:08 > 0:19:12'a field of peas and harvesting them.'
0:19:12 > 0:19:17- Such fun, isn't it?- Yep.- So what will you get, mostly just pollan, then?
0:19:17 > 0:19:22Mostly pollan, but we may get some dollaghan, perch...
0:19:22 > 0:19:25And does everybody eat pollan round here, then?
0:19:25 > 0:19:29Round the fringes of the lake, yes. People eat pollan.
0:19:29 > 0:19:32- And how do they cook it?- Just fry it. - Yeah.
0:19:32 > 0:19:37- What about in Ireland, generally?- No.
0:19:37 > 0:19:41- Why not?- I think it's not promoted well enough, you know.
0:19:41 > 0:19:44So where do you sell all this pollan to, then?
0:19:44 > 0:19:48- The majority of this fish goes to Switzerland.- Switzerland?- Yes.
0:19:51 > 0:19:53You're doing all right, Rick.
0:19:53 > 0:19:56Make a Lough Neagh fisherman out of you yet!
0:19:58 > 0:20:00Now we're coming to the interesting part.
0:20:02 > 0:20:05- There's a few dollaghan, all right. - Oh, good.
0:20:09 > 0:20:12- We're going to put them in the blue tub, OK?- OK.
0:20:12 > 0:20:14We'll let the small ones off.
0:20:14 > 0:20:18- Will you?- Oh, yes. You OK?- Yeah.
0:20:22 > 0:20:23- You hold up.- OK.
0:20:26 > 0:20:27Great!
0:20:27 > 0:20:29Smell 'em?
0:20:29 > 0:20:30Yeah.
0:20:30 > 0:20:34I've just got to pick a couple up and have a good old sniff,
0:20:34 > 0:20:38because some people say that grayling smell like fresh thyme
0:20:38 > 0:20:42and smell like fresh cucumbers!
0:20:42 > 0:20:46So I just wanted to see what pollan smelt like.
0:20:46 > 0:20:48- Nice fish?- Lovely.
0:20:51 > 0:20:52They just smell like fresh fish!
0:20:53 > 0:20:55Wey!
0:20:58 > 0:21:01What's interesting to me about Lough Neagh is...
0:21:01 > 0:21:06It's the biggest lake in the United Kingdom, it's about 30 miles
0:21:06 > 0:21:11long and 20 miles wide, about 25 feet deep at the deepest,
0:21:11 > 0:21:13but out of that area,
0:21:13 > 0:21:17you're getting 5 to 6 tonnes of eel every day
0:21:17 > 0:21:22during a 20-week season, and about 5 to 6 tonnes of pollan.
0:21:22 > 0:21:28That's a lot of fish out of a not particularly big piece of water.
0:21:28 > 0:21:30Just transpose that to the sea
0:21:30 > 0:21:35and think about the conservation of fish in the sea.
0:21:35 > 0:21:37Here, it's a landlocked piece of water
0:21:37 > 0:21:40that the fishery has managed properly.
0:21:40 > 0:21:43There are laws protecting the fish, net sizes,
0:21:43 > 0:21:47and everybody understands because it's quite visible that it's
0:21:47 > 0:21:51a land-locked piece of water, that you can only get so much out of it.
0:21:51 > 0:21:56And so the eels are restocked, the pollan don't need restocking,
0:21:56 > 0:21:57they just restock themselves.
0:21:57 > 0:22:01It sustains itself, year-in, year-out
0:22:01 > 0:22:02and it works.
0:22:02 > 0:22:05Now, if only that sort of sense
0:22:05 > 0:22:10and conservation could be applied to the sea, think how rich the resources
0:22:10 > 0:22:14of the sea are and how much and how sustainable the whole thing could be.
0:22:16 > 0:22:19Well, I know you're not going to get any pollan to cook with,
0:22:19 > 0:22:23so I've chosen trout here, which of course you can get very easily.
0:22:23 > 0:22:24Two nice, plump trout,
0:22:24 > 0:22:29seasoned inside the gut cavity, then pour a little water over
0:22:29 > 0:22:32the top. We'll bake it in the oven
0:22:32 > 0:22:35and make a sauce with the cooking juices.
0:22:35 > 0:22:38Smear the fish with a little butter then cover the whole dish
0:22:38 > 0:22:40with some foil.
0:22:41 > 0:22:45Pop the dish into a moderate oven for about 20 to 25 minutes.
0:22:47 > 0:22:50I've got some parsley, chives and mint
0:22:50 > 0:22:54and I'm just going to chop these up very roughly, like that.
0:22:54 > 0:22:58Then I'll add some capers, some anchovies
0:22:58 > 0:23:00and a few cloves of garlic.
0:23:00 > 0:23:02Now I'm going to really get into some chopping.
0:23:02 > 0:23:03I found this recipe...
0:23:03 > 0:23:06Well, more correctly, a friend of mine
0:23:06 > 0:23:09found the recipe on the border with Devon.
0:23:09 > 0:23:12The book is really old, about 1824.
0:23:12 > 0:23:15It's leather-bound printed, but there's no name in it,
0:23:15 > 0:23:19it just says "A Housekeeper's Recipes". We don't know who she was.
0:23:19 > 0:23:23But this dish and one or two others are really modern.
0:23:23 > 0:23:26The ingredients here are a bit like salsa verde.
0:23:26 > 0:23:29There's no heavy thickening or lots of fat in it,
0:23:29 > 0:23:34it's really got that light, modern flavour and is ideal for this trout.
0:23:34 > 0:23:36We'll just get on with chopping a bit now.
0:23:36 > 0:23:40If you've got a mortar and pestle, you can use that, but I think it
0:23:40 > 0:23:44looks nice when it's hand-chopped, you can see all the bits.
0:23:44 > 0:23:45That's about fine enough.
0:23:45 > 0:23:50In this bowl I'll put a little bit of flour
0:23:50 > 0:23:53and some butter - stir that in - the butter is very soft.
0:23:53 > 0:23:56That's a basic beurre manie, for a little bit of thickening.
0:23:56 > 0:23:58In go my herbs and garlic
0:23:58 > 0:24:00and all the rest of it, stir that in...
0:24:04 > 0:24:07A teaspoon of mustard...
0:24:08 > 0:24:10There we go. And some lemon juice.
0:24:10 > 0:24:12Stir that
0:24:12 > 0:24:14and that's my sauce made.
0:24:14 > 0:24:17Let's see if the trout's done - it should be by now.
0:24:21 > 0:24:24Yep, that's nicely cooked - only just cooked,
0:24:24 > 0:24:2725 minutes will JUST do the job so it's on the point.
0:24:27 > 0:24:31Just take one out onto that dish and the other, push that
0:24:31 > 0:24:35right into the centre of the cooker and bring that up to the boil.
0:24:36 > 0:24:39That liquid will taste wonderful now.
0:24:39 > 0:24:42Just add my herb mix, stir that in like that...
0:24:43 > 0:24:45Bit like making a gravy.
0:24:45 > 0:24:48You can see now the way I've cut that it looks really good
0:24:48 > 0:24:51in the sauce, all those bits of anchovy and parsley
0:24:51 > 0:24:54and everything else, the chopped capers there.
0:24:54 > 0:24:58Amalgamate that, make sure everything is mixed in nicely.
0:24:58 > 0:25:00That's done.
0:25:00 > 0:25:03Just serve up one of the trout on a plate...
0:25:04 > 0:25:07Spoon some sauce right over the top...
0:25:10 > 0:25:13And now a good sprig of parsley.
0:25:13 > 0:25:16I think that's a pretty winning way with trout, if you ask me.
0:25:22 > 0:25:25I have to agree with you as well, great stuff as always from Rick.
0:25:25 > 0:25:28Old recipe books are a great source of inspiration,
0:25:28 > 0:25:29I have loads at home,
0:25:29 > 0:25:32and one recipe I recently found dates back from Elizabethan time.
0:25:32 > 0:25:35It's something of a Yorkshire tradition - a "fat rascal".
0:25:35 > 0:25:41- Nice, I like the name!- So it's kind of between a scone and rock cake.
0:25:41 > 0:25:45It was originally called "turf cakes" and they'd cook them
0:25:45 > 0:25:48- at the end of the day on a griddle. - Do you throw them or eat them?
0:25:48 > 0:25:51You eat them! It's like a scone,
0:25:51 > 0:25:53but a little more spicy.
0:25:53 > 0:25:56We've got some plain and self-raising flour, sugar,
0:25:56 > 0:26:00lemon zest, orange zest, baking powder,
0:26:00 > 0:26:02the spices, cinnamon and nutmeg,
0:26:02 > 0:26:05and two fats - lard and butter.
0:26:05 > 0:26:07If you want to use all butter, that's fine,
0:26:07 > 0:26:10but we're using half and half, what my granny used to do.
0:26:10 > 0:26:14We've got sultanas, raisins, cherries, almonds, cream and an egg.
0:26:14 > 0:26:18Are there any more fats you could put in there? Some chocolate?!
0:26:18 > 0:26:19You haven't been watching very well,
0:26:19 > 0:26:22because I could put a lot more fat in here than you want!
0:26:22 > 0:26:26- This is the low-cal version! - This is the skimmed version!
0:26:26 > 0:26:29In with the flour and baking powder, then we put the fat in.
0:26:29 > 0:26:31The half-lard, half butter.
0:26:31 > 0:26:34I'll just bring that together with my hands.
0:26:34 > 0:26:37But you NEED all these foods to give you strength,
0:26:37 > 0:26:39because you're forever walking all over the place.
0:26:39 > 0:26:42That's true, I do have a phenomenal appetite,
0:26:42 > 0:26:45much to the amazement of the crew we're working with.
0:26:45 > 0:26:49You did the Wainwright walks - where does this come from,
0:26:49 > 0:26:52did you always have a love of the outdoors?
0:26:52 > 0:26:54Yes, my dad is a big walker, he's a Derbyshire lad
0:26:54 > 0:26:58and he grew up in the outdoors, always tickling trout and running
0:26:58 > 0:27:01around Buxton and Tideswell with his brother when he was a lad.
0:27:01 > 0:27:04I think it is one of those things you inherit from a family member
0:27:04 > 0:27:08and he took me walking when I was about four and that was it.
0:27:08 > 0:27:11From then, I've always enjoyed the hills and countryside
0:27:11 > 0:27:12and getting out there
0:27:12 > 0:27:15and you do burn a lot of calories, a lot of energy which means
0:27:15 > 0:27:19you can eat what you like, which for me is a big plus!
0:27:19 > 0:27:22Recently, you've been over in South Africa.
0:27:22 > 0:27:26This is a programme to promote some of the world cooking
0:27:26 > 0:27:29coming around the corner - if you've not heard of it already.
0:27:29 > 0:27:30What's this about, then?
0:27:30 > 0:27:33The BBC are doing an Africa season, as you rightly say,
0:27:33 > 0:27:35to promote Africa and the World Cup
0:27:35 > 0:27:37and all of the programmes that go around it
0:27:37 > 0:27:40and as part of that Africa season,
0:27:40 > 0:27:42I've done a series of walks in South Africa -
0:27:42 > 0:27:45four walks across the Drakensberg mountain range
0:27:45 > 0:27:46and the Kruger National Park,
0:27:46 > 0:27:49also done the Garden Route in South Africa
0:27:49 > 0:27:51and a safari trail.
0:27:51 > 0:27:53Really diverse, lovely walks.
0:27:53 > 0:27:57And I've loved and been visiting South Africa for about 20 years,
0:27:57 > 0:27:59got lots of friends over there, my uncle lives there
0:27:59 > 0:28:01who'd been tickling trout with Dad in Derbyshire...
0:28:01 > 0:28:04- So I'm in love with the country... - Amazing country.
0:28:04 > 0:28:07Oh, it's stunning, and the landscape is phenomenal.
0:28:07 > 0:28:08How it changes all over the place.
0:28:08 > 0:28:12Yes, and the walks are in four very different places,
0:28:12 > 0:28:15from the Kalahari Desert to the Drakensberg mountain range,
0:28:15 > 0:28:17so you've got coastal, mixed with mountains,
0:28:17 > 0:28:19mixed with safari walking,
0:28:19 > 0:28:22elephant and rhino tracking and all sorts.
0:28:22 > 0:28:24When will we see that?
0:28:24 > 0:28:26The first is on April 26th on BBC Four.
0:28:26 > 0:28:29Then three more will run after that.
0:28:29 > 0:28:32Then it goes onto BBC Two over the next few months.
0:28:32 > 0:28:34- That's this coming Monday.- Yes.
0:28:34 > 0:28:40So over here, we've got that lemon zest, orange... Give that a mix in.
0:28:40 > 0:28:42Got some cinnamon and nutmeg...
0:28:42 > 0:28:45My granny said if you used to put cinnamon under your armpit,
0:28:45 > 0:28:48when you walked into a room,
0:28:48 > 0:28:51- people of the opposite sex were supposed to admire you.- Really?
0:28:51 > 0:28:54- Yeah.- OK!- That's why I was single until I was 20!
0:28:55 > 0:29:00- Thought I had a skin spot! - A mole under your arm!
0:29:00 > 0:29:01"Have you seen his mole?"
0:29:01 > 0:29:04In we go with the cinnamon, like that.
0:29:04 > 0:29:07Throw in the cream...
0:29:07 > 0:29:10When was the last time you actually ate this?
0:29:10 > 0:29:12- This morning!- For the rehearsal?
0:29:12 > 0:29:14The last time before the rehearsal?
0:29:14 > 0:29:16Yesterday!
0:29:16 > 0:29:19- LAUGHTER - When was the last time before yesterday?
0:29:19 > 0:29:21- About two weeks ago.- OK.
0:29:21 > 0:29:23So we mix this together,
0:29:23 > 0:29:27the cream and the egg gone in there.
0:29:27 > 0:29:29You missed a bit.
0:29:29 > 0:29:32And we bring this together so it combines like a scone, as well.
0:29:32 > 0:29:33This is the fun bit,
0:29:33 > 0:29:34getting your hands dirty.
0:29:34 > 0:29:37Your love of the outdoors got you this programme,
0:29:37 > 0:29:40it was quite controversial at the time, Kill It, Cook It, Eat It.
0:29:40 > 0:29:44Yes, it's a BBC Three programme examining our relationship
0:29:44 > 0:29:47with meat and where it comes from because everybody knows
0:29:47 > 0:29:51there is a process involved and that process is the killing of animals.
0:29:51 > 0:29:55Over the series, we've taken people to abattoirs and farms
0:29:55 > 0:29:57and exposed them at the front line, to...
0:29:57 > 0:29:59It's quite important, I think.
0:29:59 > 0:30:02A lot of people still think it arrives at the supermarket shelves
0:30:02 > 0:30:04not knowing where it comes from.
0:30:04 > 0:30:06And that it comes in a packet and that's it.
0:30:06 > 0:30:10The reaction from people when they're in an abattoir
0:30:10 > 0:30:15and meeting everyone involved in this industry, it's fascinating.
0:30:15 > 0:30:18Some people walk away and can never eat meat again
0:30:18 > 0:30:20and some people go, "Right, well, if I am going to eat meat,
0:30:20 > 0:30:23"I have to understand the process
0:30:23 > 0:30:26"and I have to be comfortable with that."
0:30:26 > 0:30:30It's been a really interesting series that's evolved year-on-year.
0:30:30 > 0:30:32The last series, we were on a small, extensive farm,
0:30:32 > 0:30:36showing people how the smaller farming processes work
0:30:36 > 0:30:39and how, say, the red ruby cattle are hand-reared,
0:30:39 > 0:30:41the farmer has a relationship with them,
0:30:41 > 0:30:44how they're cared for the two years before...
0:30:44 > 0:30:46Did this come about via Countryfile?
0:30:46 > 0:30:48No, it was before Countryfile, actually.
0:30:48 > 0:30:52I did Watchdog for five years, so consumer issues and affairs,
0:30:52 > 0:30:56and it came about because of that investigative journalistic side
0:30:56 > 0:30:59of me and BBC Three were keen to explore
0:30:59 > 0:31:01the provenance of food.
0:31:01 > 0:31:05As we all know now, it's a big subject and is on lots
0:31:05 > 0:31:10of channels. Jamie Oliver is doing his bit, you're doing your bit.
0:31:10 > 0:31:12Yes, and you've been on a few.
0:31:12 > 0:31:15What happened to your dinner party on Come Dine With Me?
0:31:15 > 0:31:19Well, my dinner party was a success, actually. It all worked out fine.
0:31:19 > 0:31:22I did a rehearsal, as you should. The food worked out fine,
0:31:22 > 0:31:26but Edwina Currie and I didn't get on that well and she gave me a two at the end of the night!
0:31:26 > 0:31:28I think it was because we got a bit drunk!
0:31:28 > 0:31:31It's the only cooking show that my mother wants me to be on!
0:31:31 > 0:31:33I keep saying it kind of defeats the object, having chefs on!
0:31:33 > 0:31:35Mind you, they could do a chefs' one!
0:31:35 > 0:31:38Let me tell you, you could cook an amazing meal,
0:31:38 > 0:31:42but if something goes wrong on a social level, you might not win!
0:31:43 > 0:31:46You're fine on that, James, everyone loves you!
0:31:46 > 0:31:48LAUGHTER
0:31:48 > 0:31:51- Right!- That's what I heard! - Anyway, look at these fat rascals.
0:31:51 > 0:31:55- You mould them all up...- I can't do that, with two hands. That's good.
0:31:55 > 0:31:58- It looks slightly naughty. - It's multitasking.
0:31:58 > 0:32:00Yes, and we haven't got a lot of time.
0:32:00 > 0:32:03Basically, you mould these up, rather than roll them out and
0:32:03 > 0:32:07cut them out. This is where you get the idea of a fat rascal from.
0:32:07 > 0:32:09Mould them up, like that.
0:32:09 > 0:32:12In South Africa, they have something called a fat cake.
0:32:12 > 0:32:14I read about that...
0:32:14 > 0:32:16Fat cake is basically a sweet doughnut
0:32:16 > 0:32:20and they stuff mincemeat in it, sort of like a Bolognese recipe,
0:32:20 > 0:32:23into the doughnut - it's absolutely delicious.
0:32:23 > 0:32:27- I lived off a few of those for some of the walks.- You've eaten squirrel.
0:32:27 > 0:32:30- What on earth does squirrel taste like?- Squirrel...
0:32:30 > 0:32:33Well, it was pan-fried with wild garlic, actually...
0:32:33 > 0:32:36And it tasted all right.
0:32:36 > 0:32:38Does it taste, like chicken, like anything else?
0:32:38 > 0:32:42Sort of, you really can taste the earth because of course squirrels
0:32:42 > 0:32:46live on a very healthy diet and it tasted all right, but very nibbly.
0:32:46 > 0:32:48It's not going to feed the family.
0:32:48 > 0:32:53I've tasted squirrel, I don't like it.
0:32:53 > 0:32:55We're not used to it.
0:32:55 > 0:32:58I met this guy that had a squirrel stand at Glastonbury!
0:32:58 > 0:33:02He sold squirrel kebabs at Glastonbury!
0:33:02 > 0:33:05There are too many grey squirrels, they need to be eaten!
0:33:05 > 0:33:07If you want to try it, go to Glastonbury!
0:33:07 > 0:33:10Right, that's your fat rascals.
0:33:10 > 0:33:12You've got almonds and cherries.
0:33:12 > 0:33:14But if you're going to do this,
0:33:14 > 0:33:18remember to read the recipe properly, because I forgot my sugar!
0:33:18 > 0:33:20LAUGHTER
0:33:20 > 0:33:24But don't worry, because we've got some already in the oven...
0:33:24 > 0:33:29In there, warming up and these want to cook for about ten minutes.
0:33:29 > 0:33:31350, something like that.
0:33:31 > 0:33:33THAT is a fat rascal.
0:33:33 > 0:33:36What you do with these, you've got to eat them properly.
0:33:36 > 0:33:38Break them open like that...
0:33:38 > 0:33:41Then the idea is you get a knife and...
0:33:43 > 0:33:45This is...
0:33:45 > 0:33:47There's no fancy stuff here,
0:33:47 > 0:33:48just literally like that...
0:33:48 > 0:33:49Yep.
0:33:49 > 0:33:51..And it's clotted cream...
0:33:54 > 0:33:57One part clotted cream and one part fat rascal!
0:33:57 > 0:33:59You lost a bit... I'll put some more of that on there.
0:33:59 > 0:34:01Get that down you!
0:34:01 > 0:34:03- In one?- Yeah!
0:34:03 > 0:34:05Mm!
0:34:05 > 0:34:07- It is good, isn't it?- Mm!
0:34:11 > 0:34:14If you don't fancy squirrel, try those fat rascals,
0:34:14 > 0:34:15you'll love them, I promise.
0:34:15 > 0:34:18If you'd like to try cooking any of the food
0:34:18 > 0:34:23you've seen on today's show, all the recipes are a click away on:
0:34:23 > 0:34:26As always on Best Bites, we're looking back at some
0:34:26 > 0:34:29of the great cooking from the Saturday Kitchen recipe archives.
0:34:29 > 0:34:31Time for a little Argentinian magic,
0:34:31 > 0:34:34thanks to one half of the bearded duo, the Hairy Bikers.
0:34:34 > 0:34:37Dave Myers, it's over to you.
0:34:37 > 0:34:39Good to have you on. What are you cooking?
0:34:39 > 0:34:40I've got me motor running today.
0:34:40 > 0:34:44I've got some chicken, I'm going to make a broth and poach it with some
0:34:44 > 0:34:47onion, cloves, bay leaf, celery,
0:34:47 > 0:34:50carrot, garlic, paprika and thyme.
0:34:50 > 0:34:51That makes the broth. OK.
0:34:51 > 0:34:55Then I'm going to reduce that, then finish it with some chorizo,
0:34:55 > 0:34:58Spanish brandy, then bake it with some Manchego cheese.
0:34:58 > 0:35:01- It's a lovely supper dish.- Manchego cheese is lovely.- Great, isn't it?
0:35:01 > 0:35:05- Served with some French beans, is that right?- Yes, you do the beans...
0:35:05 > 0:35:06So where is this dish from?
0:35:06 > 0:35:11Argentina, but whenever you go to countries that have a large
0:35:11 > 0:35:13migrant population, the Spanish people were there,
0:35:13 > 0:35:15these dishes come out.
0:35:15 > 0:35:17The first thing we have to do is brown the chicken.
0:35:17 > 0:35:22- Let's put some oil in, eh? - Is this dish in your series?
0:35:22 > 0:35:24Yes, it's in the new book!
0:35:24 > 0:35:27- Available from all good bookshops(!) - Every one's a winner!
0:35:27 > 0:35:30And they all work! So, chicken goes in.
0:35:30 > 0:35:34It's very important that you brown the chicken, James.
0:35:34 > 0:35:38At the moment, it looks like our Gillian when she's had her legs waxed
0:35:38 > 0:35:40and she's waiting for a sunbed!
0:35:41 > 0:35:44This is the culinary equivalent of a St Tropez!
0:35:46 > 0:35:51- I wash my hands now, because I've handled raw chicken.- I heard that!
0:35:51 > 0:35:54- Beans are going in. - Beans are on, smashing.
0:35:54 > 0:35:56I'm sure Gillian will be really happy!
0:35:56 > 0:35:59She's a lovely woman, she works in intensive care.
0:35:59 > 0:36:02LAUGHTER
0:36:02 > 0:36:05She does! She's one of life's angels, is our Gill.
0:36:07 > 0:36:10Ooh, gosh! We've got a fire!
0:36:10 > 0:36:13That was a bit Nick Nairn, wasn't it!
0:36:13 > 0:36:18- He always does that. Gets cheap laughs.- OK, what's next?
0:36:18 > 0:36:21Well, we need to make a broth, James.
0:36:21 > 0:36:23Whack the stock in for us, that's it.
0:36:23 > 0:36:26- This is chicken stock? - Absolutely.
0:36:26 > 0:36:28Proper chicken stock, it's jelly.
0:36:28 > 0:36:31Remember, we're going to strain all the veg and bits out,
0:36:31 > 0:36:33so celery goes in...
0:36:36 > 0:36:39Stud the onion with a couple of cloves.
0:36:39 > 0:36:40We don't want too many cloves or
0:36:40 > 0:36:42it'll be like going to the dentist.
0:36:42 > 0:36:43Pop that in.
0:36:46 > 0:36:48Some bay leaves, just a couple. Thank you.
0:36:48 > 0:36:53The carrot, to see him through the week. The garlic!
0:36:53 > 0:36:55Just give it a bash.
0:36:58 > 0:36:59You're putting in the skins,
0:36:59 > 0:37:01- you're just going to take that out?- Oh, yeah.
0:37:01 > 0:37:05It's just like making soup, really. Ordinary paprika, not smoked.
0:37:08 > 0:37:12Look at that. Now we put our Gillian into the stock pot.
0:37:14 > 0:37:17When you get home, she's going to murder you!
0:37:17 > 0:37:19It's a lovely umber colour.
0:37:19 > 0:37:23Now, it's a brilliant wa...
0:37:23 > 0:37:26Chicken poached is fantastic. It never goes tough.
0:37:26 > 0:37:30You know, if you're making chicken sandwiches, poach the chicken first.
0:37:30 > 0:37:33You can really turn an old boiler into a princess.
0:37:33 > 0:37:35Where do you get them from?
0:37:35 > 0:37:40- Where do they come from? - It's just the way I think, laterally.
0:37:40 > 0:37:43- That's the worry!- What's next?
0:37:43 > 0:37:48- I'll get rid of that pan, put it on there.- Trivet.
0:37:48 > 0:37:52Right, after about 20 minutes, this will have reduced to this,
0:37:52 > 0:37:56and here's one we did earlier. All I need to do now is sieve it.
0:37:56 > 0:37:58- Shall I get a sieve? Here you go.- Thank you.
0:37:58 > 0:38:01Eddie, you must have been to Argentina on your travels.
0:38:01 > 0:38:06- I have, Argentina is...- Great beef, as well.- Great everything.
0:38:06 > 0:38:09Great horses, great girls, great bars, great motor racing...
0:38:09 > 0:38:14- We went to Fangio's house when we went there, did you?- Where?- Fangio.
0:38:14 > 0:38:15The racing driver.
0:38:15 > 0:38:19He was a bit older version of mine, but an absolute legend.
0:38:19 > 0:38:22There's controversy at the moment, who was the greatest driver ever,
0:38:22 > 0:38:25Fangio or Michael Schumacher.
0:38:25 > 0:38:28Of course, having been part of the Michael Schumacher era,
0:38:28 > 0:38:30I go for Schumacher, but the older people
0:38:30 > 0:38:33will say no-one could have ever touched Fangio.
0:38:33 > 0:38:36He's such a legend and then there was the great Carlos Reutemann
0:38:36 > 0:38:39- who drove for Ferrari and who is the governor of Santa Fe.- Is he?
0:38:39 > 0:38:42Just outside Buenos Aires, wonderful man.
0:38:42 > 0:38:45You gave Schumacher his first break in Formula One, didn't you?
0:38:45 > 0:38:48Well, albeit only one race.
0:38:48 > 0:38:50Bernie Ecclestone nicked him from me after that -
0:38:50 > 0:38:52he nicks everything from everybody,
0:38:52 > 0:38:54so don't worry, I wasn't the exception!
0:38:54 > 0:38:57- Now, back to the food! - Yes, sorry - back to the food!
0:38:57 > 0:38:59That lovely poached chicken,
0:38:59 > 0:39:01put it in a roasting tin.
0:39:01 > 0:39:04I've got the stock reducing, I need that a bit faster.
0:39:04 > 0:39:08We want it so it's bouncing around like a Morris dancer with worms.
0:39:08 > 0:39:10STIFLED GIGGLING
0:39:10 > 0:39:14It's your thought processes, dude! How do you even...?
0:39:14 > 0:39:17Everything, his hair...and real ale.
0:39:17 > 0:39:22- And slippers.- Champion.- Right, OK. What's next?- Discard this.
0:39:22 > 0:39:24- Do you want me to get rid of that? - Yes, please, thank you.
0:39:24 > 0:39:28To thicken this, we'll make a beurre manie - it sounds very grand,
0:39:28 > 0:39:31but it's not really. It's basically flour and butter.
0:39:31 > 0:39:34It's a bit cheffy, but it really works.
0:39:34 > 0:39:37It's better than using cornflour as a thickener.
0:39:37 > 0:39:40Tastes brilliant, as well. Butter is flavour.
0:39:40 > 0:39:44Do you want me to throw the brandy in there as well?
0:39:44 > 0:39:46Just a minute, James. We could do,
0:39:46 > 0:39:48couldn't we? Put some chorizo...
0:39:48 > 0:39:51- Chorizo is lovely. - This is the cooking stuff?- Yes.
0:39:51 > 0:39:55That's the residue of the chicken, the poached broth.
0:39:55 > 0:39:58I'm going to reduce that to intensify the flavour.
0:39:58 > 0:39:59Put some brandy in.
0:39:59 > 0:40:02You remember that Thunderdog you used to drink on your 18-30s?
0:40:02 > 0:40:05It's at the back of the cupboard. You can use that, you know.
0:40:05 > 0:40:09- It's fine for this! Thunderdog! Remember that?- I bet you have!
0:40:11 > 0:40:13Down there in Fuengirola with your suntan.
0:40:13 > 0:40:15LAUGHTER
0:40:15 > 0:40:18The beurre manie, flour and butter,
0:40:18 > 0:40:19simply add it to that,
0:40:19 > 0:40:21it will thicken it.
0:40:21 > 0:40:24Now, James, could you grate me some Manchego cheese?
0:40:24 > 0:40:27Tell us a little bit about Manchego, because I love it.
0:40:27 > 0:40:29It's Spanish, it's a hard cheese.
0:40:29 > 0:40:32It's kind of on the Parmesan vibe or pecorino vibe.
0:40:32 > 0:40:37It's lovely with some quince jelly or nice Serrano ham. Iberico ham.
0:40:37 > 0:40:40Yeah, the black-footed pig, it's delicious.
0:40:40 > 0:40:46- But it matures a bit like Parmesan, really.- Yes, that's quite young.
0:40:46 > 0:40:47How we want it.
0:40:47 > 0:40:52If you think, we've got this sauce which has all the essences
0:40:52 > 0:40:57of all the veg and chicken, the spicy sausage and the brandy.
0:40:57 > 0:41:02What we do is throw that on the chicken. Like so.
0:41:05 > 0:41:09- It is, it's great.- What's next? Cheese?
0:41:09 > 0:41:11That goes on there...
0:41:11 > 0:41:14It's one of these dishes where you could stop now
0:41:14 > 0:41:15and leave it for an hour or two.
0:41:15 > 0:41:19Then when you have your dinner party, get your starters out
0:41:19 > 0:41:24- and then put that in the oven. - You put the cheese in after, though?
0:41:24 > 0:41:28- Yes, you want the cheese to go stringy.- How long does it go in for?
0:41:28 > 0:41:30- 15 minutes, that's all.- Easy as that!
0:41:30 > 0:41:33Here's one we did earlier! Look at that!
0:41:33 > 0:41:36The sauce has thickened up, the richness is all there,
0:41:36 > 0:41:37it's fantastic.
0:41:37 > 0:41:40I've got a baked potato - it's really quite hot.
0:41:40 > 0:41:43- I've got some parsley here. - Not yet, no.
0:41:43 > 0:41:45Not yet.
0:41:45 > 0:41:47LAUGHTER
0:41:47 > 0:41:49You could drain me beans, James.
0:41:49 > 0:41:51- I'll do that.- Good man.
0:41:51 > 0:41:53A little bit of breast for myself.
0:41:57 > 0:42:02Shall we do the jacket potato in fours, for that retro look?
0:42:03 > 0:42:06And we give it a squidge like that, so it holds the butter.
0:42:06 > 0:42:08We're all impressed over here,
0:42:08 > 0:42:11I've got to say. This is us, impressed.
0:42:11 > 0:42:15- Thanks, James.- Do you want anything
0:42:15 > 0:42:17on these beans, black pepper...?
0:42:17 > 0:42:19Ooh, that'd be nice.
0:42:20 > 0:42:23- You had to ask, didn't you! - Got to ask!
0:42:25 > 0:42:29It's in the new book, this recipe.
0:42:29 > 0:42:32- Which is available from all good bookshops!- Just get it on there!
0:42:32 > 0:42:37I am, I am! Now, some parsley sprinkles - look at the colours!
0:42:37 > 0:42:38Parsley sprinkles.
0:42:39 > 0:42:41Wipe the edge up.
0:42:41 > 0:42:43Remind us what that is again, boss.
0:42:43 > 0:42:46It's a wonderful Argentinian poached chicken with a chorizo
0:42:46 > 0:42:48and brandy sauce. Look at it,
0:42:48 > 0:42:50it looks like a migraine, doesn't it?
0:42:50 > 0:42:52Do I have to follow that?
0:42:52 > 0:42:54- Easy as that!- It tastes great.
0:42:56 > 0:42:58Could be a risotto if it had rice!
0:42:58 > 0:43:01He's trying to take it already! Dive in.
0:43:01 > 0:43:04- Eddie, you get to taste this.- Oh, good - I'm looking forward to it.
0:43:04 > 0:43:09- I was just saying to Si, for me, this is very Spanish.- Oh, aye.
0:43:09 > 0:43:12I'll have to remove all the parsley, because I hate it!
0:43:12 > 0:43:16But if it hadn't got the spud, and you had rice,
0:43:16 > 0:43:18it would be a paella.
0:43:18 > 0:43:20- Yes, of course.- Same ingredients.
0:43:20 > 0:43:22I'll give you another piece.
0:43:22 > 0:43:25It's quite all right, no-one is ever that nice to me. I'll get rid of it.
0:43:25 > 0:43:28Parsley, I just can't cope with.
0:43:28 > 0:43:30What is it you don't like about it, Eddie?
0:43:30 > 0:43:32I just don't like it, never did.
0:43:32 > 0:43:35Fennel, parsley, parsnips
0:43:35 > 0:43:37and turnips. Absolute horrors.
0:43:37 > 0:43:39Anyway, this is great.
0:43:39 > 0:43:41Need it after your six-hour drive!
0:43:42 > 0:43:47- Tell us what you think.- After you, ladies.- Thank you.
0:43:47 > 0:43:48Impressed?
0:43:48 > 0:43:52- Looks beautiful. - Very strong, the chorizo.
0:43:52 > 0:43:54Because it has a fantastic flavour
0:43:54 > 0:43:58and anyone who either lives or travels or even now,
0:43:58 > 0:44:00there's more chorizo available in the supermarkets,
0:44:00 > 0:44:03it gives it such a strong flavour
0:44:03 > 0:44:05and it makes it very foreign.
0:44:06 > 0:44:11That's the one thing to look for, that spicy paprika. Girls?
0:44:11 > 0:44:13- Beautiful.- Gorgeous.- That's great.
0:44:18 > 0:44:20I don't think Eddie knew what had hit him.
0:44:20 > 0:44:22Next up, it's the turn of Mr Keith Floyd.
0:44:22 > 0:44:25Today, he's checking out everything Ireland has
0:44:25 > 0:44:28to offer in the beautiful County Cork.
0:44:28 > 0:44:31# It's a bit of luck if you roast a duck and cook it up with Floyd
0:44:31 > 0:44:36# It's a bit of luck if you roast a duck and cook it up with Floyd. #
0:44:37 > 0:44:39I could really enjoy a duck right now,
0:44:39 > 0:44:42but don't worry, these creatures are quite safe -
0:44:42 > 0:44:43the budget won't run to it.
0:44:43 > 0:44:47Instead, I'm going back to school to make a pudding from seaweed -
0:44:47 > 0:44:50sounds Irish to me - but I'm sure that Darina Allen will reveal all
0:44:50 > 0:44:52and with any luck, make the pudding.
0:44:54 > 0:44:57We've got our little shrimp there. Do you all know how to do that?
0:44:57 > 0:45:00Floyd, what are you doing? You're reading the paper.
0:45:00 > 0:45:03- You haven't been paying any attention.- I'm terribly sorry,
0:45:03 > 0:45:06I was just selecting a little winner for the Cheltenham Gold Cup!
0:45:06 > 0:45:09In that case, you can come back later and we'll go over the whole thing
0:45:09 > 0:45:12again and then you'll know how to do it tomorrow.
0:45:12 > 0:45:14It's a rotten life, isn't it?
0:45:14 > 0:45:17Here I am in Ireland - remote, deep, darkest Ireland.
0:45:17 > 0:45:20Taken all the trouble to come to the world's finest cookery school,
0:45:20 > 0:45:22certainly the best in Ireland, and what do I get?
0:45:22 > 0:45:25A mouthful of abuse from the old trout who runs the place!
0:45:25 > 0:45:26Absolutely appalling.
0:45:26 > 0:45:28What I was going to say was,
0:45:28 > 0:45:30look at all these wonderful people who've come from four
0:45:30 > 0:45:33corners of the earth to learn her wonderful skills, from soda bread -
0:45:33 > 0:45:37not Skoda bread, which as the director pointed out, is a motorcar -
0:45:37 > 0:45:40to the highest flights of gastronomic excellence.
0:45:40 > 0:45:43When I stay behind afterwards, Darina's going to help me
0:45:43 > 0:45:45to learn to cook something really super.
0:45:46 > 0:45:48OK, I'm at this wonderful school, you're going to make me
0:45:48 > 0:45:51make a pudding out of seaweed and I don't believe it.
0:45:51 > 0:45:54What am I going to do? How do I make a pudding from seaweed?
0:45:54 > 0:45:56This isn't any seaweed, this is carrageenan.
0:45:56 > 0:45:58This is a special Irish seaweed.
0:45:58 > 0:46:01It's called carrageenan because it's picked off the little rocks -
0:46:01 > 0:46:04carrageenan means "little rock" - at the ebb tide
0:46:04 > 0:46:08and then it's bleached on the hills and cliffs in the summer.
0:46:08 > 0:46:12The great thing about this seaweed is, you've got to use very little
0:46:12 > 0:46:16because it's actually a natural gelatine and the main thing is
0:46:16 > 0:46:19just a very little, just what would fit in your closed fist.
0:46:19 > 0:46:21My fist, not your fist.
0:46:21 > 0:46:24Just... This fist! OK?
0:46:24 > 0:46:28If you put more than that, you're going to set your milk so that
0:46:28 > 0:46:31it's like cement and that puts so many people off the carrageenan.
0:46:31 > 0:46:35- Right.- So just that much. - Can I use it exactly like that?
0:46:35 > 0:46:39No, we've got to soak it in a little cold water for about 10 minutes,
0:46:39 > 0:46:41which reconstitutes it.
0:46:41 > 0:46:42It also gives you a chance to see
0:46:42 > 0:46:44if there's any grass or anything else in it.
0:46:44 > 0:46:46Once it's reconstituted, what do I do with it?
0:46:46 > 0:46:49Put it into a pint and a half of milk, bring it to the boil
0:46:49 > 0:46:51and simmer it for about 20 minutes.
0:46:51 > 0:46:53And guess what we've done!
0:46:53 > 0:46:56I had a little lesson before we started
0:46:56 > 0:46:59and we've soaked it for ten minutes to get it gelatinous,
0:46:59 > 0:47:03we've put it into a pint and a half of milk, brought it to the boil,
0:47:03 > 0:47:06allowed it to simmer, you can see it's gone...
0:47:06 > 0:47:09I'm going to stick my fingers in. You can see it's gone all gooey.
0:47:09 > 0:47:12We've put a real stick of cinnamon in... Vanilla!
0:47:12 > 0:47:14You should have told me off for that!
0:47:14 > 0:47:18- Yes!- Vanilla! I mean vanilla!
0:47:18 > 0:47:21And we've got that ready so that you can tell me what I do next.
0:47:21 > 0:47:23You're the Professeur!
0:47:23 > 0:47:26We've got an egg yolk in here and some caster sugar,
0:47:26 > 0:47:28so give that a little whisk.
0:47:28 > 0:47:31Here I go, whisking the egg.
0:47:31 > 0:47:32Perfect.
0:47:32 > 0:47:36- Then, you strain the carrageenan through the sieve...- Right.
0:47:38 > 0:47:42Eek, it's funny-looking stuff. It looks like tripe and onions!
0:47:42 > 0:47:45- I'll take the vanilla pod at this stage.- OK. Did I do all right?
0:47:45 > 0:47:47You're doing beautifully.
0:47:47 > 0:47:48Scrape that in, what next?
0:47:48 > 0:47:52Now you've got to push that milk and some of the carrageen
0:47:52 > 0:47:56through the sieve because it will be mucusy underneath that, quite thick.
0:47:56 > 0:47:59- That's what's going to set the pudding for us.- Right.
0:47:59 > 0:48:03This might sound very dull, but it's actually going to be delicious.
0:48:03 > 0:48:05Can you make savoury things from carrageen as well?
0:48:05 > 0:48:09I mean, could you have a sort of a prawn carrageen-flavoured...
0:48:09 > 0:48:11- mousse or something? - Well, you could...
0:48:11 > 0:48:14I mean, obviously it's because it's like agar-agar,
0:48:14 > 0:48:17you could set fish mousse or something with it if you wanted to.
0:48:17 > 0:48:19Also, they use it to thicken strawberry jam,
0:48:19 > 0:48:22or you can put a little into an Irish stew or something
0:48:22 > 0:48:23to thicken that a bit.
0:48:23 > 0:48:26- And it's tremendously nutritious... - Is that good enough like that?
0:48:26 > 0:48:29No, you must put a little bit more through.
0:48:29 > 0:48:31That's fine, I think.
0:48:31 > 0:48:34- Lovely.- Will that be OK? - Yep.- Scrape that off the...
0:48:34 > 0:48:36- Yes.- Off the bottom, sorry. - That's lovely.
0:48:36 > 0:48:39- You can see how thick it is there. - Right. Can you see that? Right.
0:48:39 > 0:48:43- You're mucky.- I'm sorry! Now, you see - how thick?
0:48:43 > 0:48:45So you whisk that round like that,
0:48:45 > 0:48:47with my egg yolk, sugar and carrageen.
0:48:47 > 0:48:51- Lovely. Get it all mixed up nicely.- Right.
0:48:51 > 0:48:54And meanwhile, you get the white of the egg nicely whipped up
0:48:54 > 0:48:56- until it's lovely and stiff.- Yep.
0:48:56 > 0:48:58And then you fold that in nice and lightly.
0:48:58 > 0:49:00If you didn't have a vanilla pod,
0:49:00 > 0:49:02then you could use a little vanilla essence.
0:49:02 > 0:49:05Preferably a natural vanilla essence rather than a synthetic one.
0:49:05 > 0:49:07Right. Now, do I fold that into this, or this into that?
0:49:07 > 0:49:09Perhaps we'll put that in there
0:49:09 > 0:49:10because then we can do it more lightly.
0:49:10 > 0:49:13And this is a thing that really matters, doesn't it?
0:49:13 > 0:49:16- Yes, but pour all that in there first.- Pour all that in.
0:49:16 > 0:49:18And then I'll show you how to fold it in,
0:49:18 > 0:49:20because you're going about it the wrong way.
0:49:20 > 0:49:23Right, sorry about that. Oh, my God, she's a terrible woman!
0:49:23 > 0:49:24And you mustn't leave it behind in the bowl -
0:49:24 > 0:49:27that's all the goodness, look what you're leaving behind. OK.
0:49:27 > 0:49:30Now, you cut into the centre
0:49:30 > 0:49:33and fold it up and over,
0:49:33 > 0:49:35turning the bowl anti-clockwise at the same time
0:49:35 > 0:49:36so that you do it nice and lightly.
0:49:36 > 0:49:40Now, on you go. You see you've got little blobs of egg yolk in there,
0:49:40 > 0:49:43- so you didn't whisk your egg yolk properly in the beginning.- Oh.
0:49:43 > 0:49:46- Telling you off all the way. - That's all right.
0:49:46 > 0:49:51- I can't make one hand go one way and one the other way!- No coordination.
0:49:51 > 0:49:54No coordination. I can't chew gum and walk at the same time,
0:49:54 > 0:49:55that's the real trouble.
0:49:55 > 0:49:58- Now, is that all right? - Yes, it's lovely and fluffy.
0:49:58 > 0:49:59That's lovely and fluffy.
0:49:59 > 0:50:02- It's just about four out of ten, but anyway, there we are.- Into there.
0:50:02 > 0:50:04- In we go. - And what do I do with it now?
0:50:04 > 0:50:07- We just... All we've got do now... - We scrape it all out.
0:50:07 > 0:50:09- Yes, every single bit.- You see, good cooks are also thrifty.
0:50:09 > 0:50:12I mean, they're generous in nature - you are generous in nature?
0:50:12 > 0:50:14Yes, of course you are. But they're thrifty,
0:50:14 > 0:50:17because worthwhile ingredients shouldn't be squandered.
0:50:17 > 0:50:20Yes, and it only mucks up the washing-up water anyway.
0:50:20 > 0:50:22So pop that into the fridge and, when it sets,
0:50:22 > 0:50:25then you can serve it with lovely soft brown sugar and cream,
0:50:25 > 0:50:28or even serve it with an Irish whiskey sauce or whatever you like.
0:50:28 > 0:50:29- Will do.- OK?
0:50:29 > 0:50:31I thought it'd be a good idea...
0:50:31 > 0:50:33Here's an apple for you, Teacher.
0:50:33 > 0:50:35Ha! Brat!
0:50:35 > 0:50:40Brat?! Anyway, what are we doing in this next... This next sequence?
0:50:40 > 0:50:42Well, we're going to do oysters in champagne sauce,
0:50:42 > 0:50:44we're going to be very grand now.
0:50:44 > 0:50:46And we've got the champagne here - for the sauce!
0:50:46 > 0:50:49Brilliant, brilliant, brilliant. This is more like it, Richard.
0:50:49 > 0:50:52This is much more like it. I've been bossed around,
0:50:52 > 0:50:55pilloried to post by this dreadful old dragon -
0:50:55 > 0:50:57at last we're back on the Floyd programme!
0:50:57 > 0:50:59So we'll have a little glass of this,
0:50:59 > 0:51:02which is very enjoyable indeed. Ah, that's much better.
0:51:02 > 0:51:05What I'm going to be doing now is a dish on oysters -
0:51:05 > 0:51:07champagne and oysters and stuff like that.
0:51:07 > 0:51:09So, Richard, come down to the thing.
0:51:09 > 0:51:11There are a few oysters, which we've opened.
0:51:11 > 0:51:13Move over to your left, Richard, please,
0:51:13 > 0:51:15and you'll see the opened ones.
0:51:15 > 0:51:18And then we've got some...over here, some beaten egg yolk.
0:51:18 > 0:51:19Over here, can you see this?
0:51:19 > 0:51:23We've got the butter, we've got shallots, finely chopped.
0:51:23 > 0:51:25We've got champagne, we've got everything we want -
0:51:25 > 0:51:27so what are we going to do with them now?
0:51:27 > 0:51:30Ah-ha. You put the half bottle of champagne in here.
0:51:30 > 0:51:32I like that, I like that.
0:51:32 > 0:51:35And, with it, you put the finely chopped shallots,
0:51:35 > 0:51:38and we reduce that champagne down to one tablespoon.
0:51:38 > 0:51:41As you know, we usually cook right from start to finish,
0:51:41 > 0:51:43but drinking the champagne and reducing it
0:51:43 > 0:51:46seems such a terrible waste of time that we've got one here already.
0:51:46 > 0:51:48Now, I don't know what to do now.
0:51:48 > 0:51:50- What do I do next? Butter into there?- Next you...
0:51:50 > 0:51:53No, we've got to be very careful, this is butter sauce,
0:51:53 > 0:51:55it's almost like making a hollandaise.
0:51:55 > 0:51:59So what we've got to do is put our egg yolks into the saucepan.
0:51:59 > 0:52:00Right, in they go.
0:52:00 > 0:52:05And we've got a heavy-bottomed saucepan on a low heat.
0:52:05 > 0:52:07That's most important. Here we go again.
0:52:07 > 0:52:10Oh, I'm sorry, I'm so extravagant.
0:52:10 > 0:52:11And I stir that in?
0:52:11 > 0:52:14You whisk very carefully. Just a second, I'll let it heat up a little.
0:52:14 > 0:52:19- Oh, dear.- Yes, it's on a low heat, whisk all the time. Lovely, lovely.
0:52:19 > 0:52:21She smiled at me!
0:52:21 > 0:52:23She smiled at me! I've done something...
0:52:23 > 0:52:25- Come on, watch what you're doing - you'll curdle it!- Right.
0:52:25 > 0:52:29And then you whisk in the butter, bit by bit, lovely.
0:52:29 > 0:52:31I'm a bit bored with all that, can you finish it?
0:52:31 > 0:52:33I'm going to have a glass of champagne.
0:52:33 > 0:52:35I mean, this is quite ridiculous.
0:52:35 > 0:52:38I've never had such a rotten time in all my life. Blimey O'Reilly!
0:52:38 > 0:52:39You're learning how to make
0:52:39 > 0:52:41a delicious champagne sauce with Irish oysters.
0:52:41 > 0:52:44Well, you carry on with that and I'll stuff them in a minute.
0:52:44 > 0:52:45Fine.
0:52:45 > 0:52:48# Slurp, slurp, slurp, slurp Slurp, slurp, slurp, slurp... #
0:52:48 > 0:52:52Sorry about that. Was the sauce all right, though?
0:52:52 > 0:52:55Well, you forgot about the cream - no cream in it.
0:52:55 > 0:52:57So we've just filled in a little bit of cream there.
0:52:57 > 0:53:01We're also going to put a little bit of salt and pepper into it,
0:53:01 > 0:53:03with unsalted butter.
0:53:03 > 0:53:05It quite often needs just a little bit of salt.
0:53:05 > 0:53:06It seems I can get nothing right today.
0:53:06 > 0:53:10Will you please accept a glass of champagne?
0:53:10 > 0:53:12Oh, trying to butter me up? Right.
0:53:12 > 0:53:14I've got to do something to win back your favour.
0:53:14 > 0:53:17- Now, let's get on with saucing these chaps.- Right.
0:53:17 > 0:53:19Now, I've learned a little tip here today,
0:53:19 > 0:53:22because if you set these oysters into some salt
0:53:22 > 0:53:24they're not going to wobble over
0:53:24 > 0:53:27and you're able to pour this sauce delicately over them.
0:53:27 > 0:53:28- Not too much.- Not too much.
0:53:28 > 0:53:30Like that. A little bit in each one.
0:53:30 > 0:53:32It's a very extravagant sort of sauce,
0:53:32 > 0:53:34so just the right amount in each one.
0:53:34 > 0:53:37Now, you wouldn't use flat oysters for this, would you?
0:53:37 > 0:53:39No, these Japanese oysters are better
0:53:39 > 0:53:42because they're deeper shell and meatier.
0:53:42 > 0:53:47The native oyster, the Rossmore oyster, is delicious just with...
0:53:47 > 0:53:51With a little lemon and perhaps a little Tabasco or something on it.
0:53:51 > 0:53:54Great, I'm going to put those into the grill now
0:53:54 > 0:53:57- for them to brown in a super-golden way, for a couple of minutes.- Yes.
0:53:57 > 0:53:59Just golden - keep your eye on them. OK?!
0:54:01 > 0:54:03Mmm. Delicious glass of champagne.
0:54:03 > 0:54:06I know you didn't want to see the business of the oysters
0:54:06 > 0:54:07coming out of the oven again,
0:54:07 > 0:54:10it's only the director who cares about such things.
0:54:10 > 0:54:11Anyway, there they are, all my own work,
0:54:11 > 0:54:14beautifully decorated with individual shamrocks,
0:54:14 > 0:54:16- as you can see.- Chervil, come on!
0:54:16 > 0:54:18Oh, I beg your pardon - chervil. I'm so sorry.
0:54:18 > 0:54:20And here, this is the carrageen pudding that I made,
0:54:20 > 0:54:23which is absolutely beautiful. I'm going to put some...
0:54:23 > 0:54:25It looks very strange but this, they assure me,
0:54:25 > 0:54:27is how it should look,
0:54:27 > 0:54:30on top of the Irish whiskey sauce that I made a little bit earlier
0:54:30 > 0:54:31while you weren't watching.
0:54:34 > 0:54:37And, my goodness me, it's delicious. It's absolutely fabulous.
0:54:37 > 0:54:41The thing I'm really proud about is my whiskey sauce.
0:54:41 > 0:54:44In fact, I'm going to have another spoonful of that,
0:54:44 > 0:54:45because, have a look at this -
0:54:45 > 0:54:48all my own work and it's absolutely delicious.
0:54:48 > 0:54:50- Ah-ah!- What do you mean, ah-ah?
0:54:50 > 0:54:53- All MY own work.- Ah, sorry, yes. - SHE LAUGHS
0:54:53 > 0:54:55Well, nearly all my own work. Anyway.
0:54:55 > 0:54:58- Good carrageen, isn't it?- Absolutely brilliant.- Are you converted?
0:54:58 > 0:55:01I'm converted, but how many points out of ten do I get for my efforts?
0:55:01 > 0:55:05- I think five out of ten. Not bad at all.- Very good indeed.- Not bad. Yes.
0:55:05 > 0:55:08- Thank you so much for this.- Good. - Five out of ten, very chuffed.
0:55:08 > 0:55:09Five out of ten.
0:55:09 > 0:55:11But this is a super recipe for carrageen.
0:55:11 > 0:55:13Sometimes it can be very heavy and stodgy,
0:55:13 > 0:55:16but this is my mother-in-law's recipe. You know my mother-in-law?
0:55:16 > 0:55:18- Myrtle Allen.- Myrtle Allen, yes.
0:55:18 > 0:55:21I've lived under her shadow for the three days I've been in Ireland.
0:55:21 > 0:55:23- So have I!- Everywhere I've been,
0:55:23 > 0:55:25they say, "Myrtle Allen, Myrtle Allen!"
0:55:25 > 0:55:27No, but it's a very good recipe
0:55:27 > 0:55:29because she uses so little carrageen
0:55:29 > 0:55:31and then it means it's light and fluffy
0:55:31 > 0:55:33and not like concrete like it sometimes is
0:55:33 > 0:55:35when you put in too much carrageen.
0:55:35 > 0:55:37People can't believe how little you have to use.
0:55:37 > 0:55:40- Just a very, very little. - Well, it's a delight.
0:55:40 > 0:55:42I'm converted and I've loved every bit of it.
0:55:42 > 0:55:45And, actually, I've quite grown to like you.
0:55:45 > 0:55:47Well, you're not bad yourself.
0:55:49 > 0:55:51# Fish, fish, gotta have some
0:55:51 > 0:55:54# Fish, fish, gotta have some
0:55:54 > 0:55:57# Fish, fish, gotta have some
0:55:57 > 0:55:58- # Fish - Fish!
0:55:58 > 0:56:00# Fish! #
0:56:00 > 0:56:01Sadly, I can't do the grilled bass,
0:56:01 > 0:56:03it was too small, the one I caught.
0:56:03 > 0:56:05So it's plan B - B for bacon.
0:56:05 > 0:56:06Get it?
0:56:07 > 0:56:08That's fine.
0:56:08 > 0:56:10We've had a terrific morning's fishing
0:56:10 > 0:56:13and, you know, the fresh air, the sea, the Irish Sea,
0:56:13 > 0:56:14makes you feel really hungry.
0:56:14 > 0:56:17So we caught some fish, you actually saw me landing one, I think,
0:56:17 > 0:56:19and I've been cooking all morning.
0:56:19 > 0:56:23But not, as you expected, a fish,
0:56:23 > 0:56:26but a really traditional Irish dish - boiled bacon.
0:56:26 > 0:56:30Look at that. Just boiled in plain water.
0:56:30 > 0:56:33Potatoes, cabbage.
0:56:33 > 0:56:35Got all those in there, Richard, look.
0:56:35 > 0:56:37And because we only had one stove
0:56:37 > 0:56:39I made the parsley sauce earlier
0:56:39 > 0:56:41and kept it warm, like a boy scout, in the Thermos flask.
0:56:41 > 0:56:45Now, they tell me that this is a classic dish
0:56:45 > 0:56:49and that people like Liam...
0:56:49 > 0:56:52will eat this with pleasure and joy.
0:56:52 > 0:56:55I'm wobbling all over the place a bit
0:56:55 > 0:56:58and I'm not actually a film star, I'm just a cookery presenter.
0:56:58 > 0:57:00We couldn't get Robert Redford on this programme.
0:57:00 > 0:57:04And if you think I'm wobbling all over the place,
0:57:04 > 0:57:06I'm not the only one on this boat, you know.
0:57:06 > 0:57:08All the rest of the people around me are all ill.
0:57:08 > 0:57:10It's ever so funny, isn't it?
0:57:10 > 0:57:13Sophisticated television producers, directors, and all the rest of it,
0:57:13 > 0:57:15they're all green - not only with envy,
0:57:15 > 0:57:17because they're not going to get any of this -
0:57:17 > 0:57:20but they're green because they overdid it last night
0:57:20 > 0:57:22and the pouring waves have really done them in.
0:57:22 > 0:57:24There you go, Liam.
0:57:24 > 0:57:27I reckon we've really earned this, this is a delicious dish,
0:57:27 > 0:57:30but is it the sort of thing you really do eat regularly
0:57:30 > 0:57:32or is this just a television stunt?
0:57:32 > 0:57:36No, it's not a television stunt, it's a good Irish meal.
0:57:36 > 0:57:37It's eaten on a regular basis.
0:57:37 > 0:57:40It's very good for a family, it's good value.
0:57:40 > 0:57:44- So steak is out, really. Too expensive.- Too expensive, yes.
0:57:44 > 0:57:47It's like Jimmy said, you see anybody buying steak
0:57:47 > 0:57:50- and you hope they've got a police escort!- It's true.
0:57:50 > 0:57:52Anyway, let's tuck into our lunch
0:57:52 > 0:57:54because I've had enough work for this morning.
0:57:54 > 0:57:57I really think fresh air gives you a hell of an appetite.
0:57:57 > 0:57:59And this is just the job, isn't it?
0:58:04 > 0:58:05Brilliant, classic stuff there.
0:58:05 > 0:58:07Now, as ever on Best Bites,
0:58:07 > 0:58:09we're looking back at some of the fantastic cooking
0:58:09 > 0:58:11from the Saturday Kitchen back catalogue.
0:58:11 > 0:58:13Still to come on today's Best Bites,
0:58:13 > 0:58:16Atul Kochhar has already been on the programme four times
0:58:16 > 0:58:20and he still hadn't managed to make an omelette in less than a minute.
0:58:20 > 0:58:23Would he succeed when he met Jason Atherton at the hobs?
0:58:23 > 0:58:24Find out a little bit later on.
0:58:24 > 0:58:27Daniel Galmiche makes a fragrant beef stir-fry.
0:58:27 > 0:58:30He marinades the beef in sake, soy, ginger and chilli
0:58:30 > 0:58:34and stir-fries it with new-season English asparagus.
0:58:34 > 0:58:38And actor Tim Pigott-Smith faced his Food Heaven or Food Hell.
0:58:38 > 0:58:39Would he get his Food Heaven,
0:58:39 > 0:58:43Dover sole, with my roasted Dover sole with herb and caper butter,
0:58:43 > 0:58:45broad beans and sauteed potatoes?
0:58:45 > 0:58:47Or would he get his dreaded Food Hell?
0:58:47 > 0:58:50Kumquats served with a roasted piece of cod,
0:58:50 > 0:58:53kumquat marmalade and a green-pepper dressing.
0:58:53 > 0:58:55You can find out what he gets to eat at the end of today's show.
0:58:55 > 0:58:59Now, less is more, according to the brilliant Theo Randall,
0:58:59 > 0:59:01and how better to illustrate that
0:59:01 > 0:59:04than cooking a classic spaghetti vongole? So, take it away, Theo.
0:59:04 > 0:59:06- Good to have you on the show, Boss.- Thank you.
0:59:06 > 0:59:07Now, remind us what you're cooking.
0:59:07 > 0:59:09I'm cooking spaghetti
0:59:09 > 0:59:11- with these lovely palourde clams.- Yes.
0:59:11 > 0:59:13- parsley, bit of dried chilli.- Yep.
0:59:13 > 0:59:17- Garlic, and a bit of white wine. - This is vongole.
0:59:17 > 0:59:20This is probably the least amount of ingredients we've ever had on...
0:59:20 > 0:59:23- Less is more.- Less is more. - Less is definitely more.
0:59:23 > 0:59:25OK, so explain to us, what's the real classic with vongole?
0:59:25 > 0:59:29- It's always got to be spaghetti? - It's always got to be spaghetti.
0:59:29 > 0:59:32You can do it with other pastas but spaghetti is the real classic.
0:59:32 > 0:59:34You can get this dish all over Italy,
0:59:34 > 0:59:36but I think in the south they do it the best. You can use chilli.
0:59:36 > 0:59:38Some people say you can't use white wine,
0:59:38 > 0:59:41you should use the natural juice of the vongole, but this is nice...
0:59:41 > 0:59:43But it's predominantly with dry pasta.
0:59:43 > 0:59:45You'd think in Italy, they're all there with the pasta machines.
0:59:45 > 0:59:48- No.- It doesn't happen, does it? - With fish, this kind of fish,
0:59:48 > 0:59:49it's best to use dry pasta.
0:59:49 > 0:59:52This is actually spaghettini, which is the finer one.
0:59:52 > 0:59:55I always thought spaghetti was made like pasta - it's not, is it?
0:59:55 > 0:59:58- You mean with egg?- With egg. - No, there's no egg in there.
0:59:58 > 1:00:00- It's durum wheat, flour and water. - And that's it.
1:00:00 > 1:00:03And it's like a paste, and they sort of extract it into these kind of rollers.
1:00:03 > 1:00:05- I always thought there was egg in it.- Me too.- There we go.
1:00:05 > 1:00:08- All right, well, fire away. We've got so little ingredients!- I know.
1:00:08 > 1:00:11The thing with clams is, you want to make sure they're alive.
1:00:11 > 1:00:13And some of them, you actually see moving.
1:00:13 > 1:00:16- But you just want to put a knife through there.- Yeah.
1:00:16 > 1:00:18And if it doesn't open, it's alive.
1:00:18 > 1:00:19You've got too much time on your hands
1:00:19 > 1:00:21if you're going through all those!
1:00:21 > 1:00:23But you treat it like mussels, do you?
1:00:23 > 1:00:25If they're unopened when cooked, throw them away?
1:00:25 > 1:00:27Pretty much. Give them a wash, that's it.
1:00:27 > 1:00:29But the secret with clams is, don't overcook them.
1:00:29 > 1:00:32Yeah, the whole point of this dish is just showing you how you can
1:00:32 > 1:00:36get the pasta and cook the juice of the clams and not overcook the clams.
1:00:36 > 1:00:38If you overcook them they become dry and tasteless
1:00:38 > 1:00:40- and have a kind of... - So you're not crushing the garlic?
1:00:40 > 1:00:43- No, sliced garlic. Much better way of doing it.- All right.
1:00:43 > 1:00:46- And proper flat-leaf parsley? - Proper flat-leaf parsley, not curly.
1:00:46 > 1:00:49- Not curly.- And we've got a bit of chilli, which is
1:00:49 > 1:00:52a fresh chilli which has just been dried in the kitchen.
1:00:52 > 1:00:54Just slice it. Not too much chilli.
1:00:54 > 1:00:56Now, you're writing a book on pasta as well?
1:00:56 > 1:00:58- That's right.- Busy doing that this year.- Yeah, yeah.
1:00:58 > 1:01:01- It's going to be out the end of the year?- No, beginning of next year.
1:01:01 > 1:01:03Pasta's quite, you know, there's an art to it.
1:01:03 > 1:01:05Us Brits just think, you know, spag bol,
1:01:05 > 1:01:08and everything just goes with the same pasta.
1:01:08 > 1:01:09Particular sauces go with...?
1:01:09 > 1:01:11Particular sauces go with particular pastas.
1:01:11 > 1:01:14I mean, the range of pastas is endless.
1:01:14 > 1:01:17And each pasta is designed for a particular sauce,
1:01:17 > 1:01:18or a different type of sauce.
1:01:18 > 1:01:21So things like a penne, or something like that?
1:01:21 > 1:01:22A penne, the ridged one,
1:01:22 > 1:01:25- that would be with tomato sauce and porcini.- And without the ridges?
1:01:25 > 1:01:27And without the ridges, it would be a creamy sauce.
1:01:27 > 1:01:29It's all about how it holds the sauce.
1:01:29 > 1:01:32You get some pastas, you know, the kind of shells of pasta,
1:01:32 > 1:01:33and they're for going with a meat sauce.
1:01:33 > 1:01:36- You get the pasta with a big dollop of meat inside.- Yeah.
1:01:36 > 1:01:37You learn something every day!
1:01:37 > 1:01:40So you've got your dried chilli in there. Is that the secret to this?
1:01:40 > 1:01:43Dried chilli is used as a seasoning. It's not like loads of...
1:01:43 > 1:01:46it's not like Thai food where you use fresh chilli and the seeds,
1:01:46 > 1:01:48you get the heat. It's more of a seasoning
1:01:48 > 1:01:50to get a little kind of Peperoncino kind of taste.
1:01:50 > 1:01:53- So, olive oil...- Quite a lot of olive oil, because, you know,
1:01:53 > 1:01:55it's the combinatoin of the oil,
1:01:55 > 1:01:58the white wine and the juice from the clams.
1:01:58 > 1:02:00- OK.- And then I'm actually going to throw the clams in first.
1:02:00 > 1:02:03I mean, you could put the garlic in first, but I always find you
1:02:03 > 1:02:06get that sort of nutty flavour, which you don't really want.
1:02:06 > 1:02:07You want quite a clean flavour.
1:02:07 > 1:02:09And this garlic is so nice and fresh,
1:02:09 > 1:02:13- you don't want to put too much in there.- Little useless fact for you,
1:02:13 > 1:02:16- did you know that the oldest thing ever found...- Yeah?
1:02:16 > 1:02:21- .. living, was a clam. - How old was it?- 405 years old.
1:02:21 > 1:02:24- Oh, I bet that was tough! - There you go!
1:02:24 > 1:02:26And then some fisherman cooked it!
1:02:26 > 1:02:29Just cooked it and ate it, didn't put it back in to carry on.
1:02:29 > 1:02:31So our spaghetti's cooking.
1:02:31 > 1:02:34So, spaghetti, but the secret with this is, you don't cook
1:02:34 > 1:02:36the spaghetti all the way through in the water, do you?
1:02:36 > 1:02:39Leave it about two minutes off the time that's on the packet.
1:02:39 > 1:02:41The point is, you want to cook the spaghetti
1:02:41 > 1:02:45- with all the juice of the vongole. - Right.
1:02:45 > 1:02:47So let's add our garlic.
1:02:50 > 1:02:52- Bit of chilli.- You don't put that in too early, or it will burn?
1:02:52 > 1:02:55It will burn and you have that kind of nutty sort of taste
1:02:55 > 1:02:58- which you don't want.- OK.- Bit of chilli, but not too much chilli.
1:02:58 > 1:03:00There's a sink there to wash your hands. There you go.
1:03:00 > 1:03:01So you just start that off.
1:03:01 > 1:03:04Now, you mentioned the fact that the wine's quite important
1:03:04 > 1:03:07- to this as well?- Wine's very important. Can I have a bit of parsley?- Yeah.
1:03:07 > 1:03:09- So, parsley going in as well? - Parsley in now.
1:03:09 > 1:03:13- So sort of fry that all off. - Bit more?- That's plenty.
1:03:13 > 1:03:15And then just smell that.
1:03:15 > 1:03:21- You've got this incredible smell of shellfish and...- Sea.- Sea, exactly.
1:03:21 > 1:03:23You mentioned sea water for that?
1:03:23 > 1:03:25Yeah, and it was the most amazing spaghetti vongole.
1:03:25 > 1:03:28They'd literally take the water from the sea and cook the spaghetti.
1:03:28 > 1:03:30You wouldn't do that with Scarborough water!
1:03:30 > 1:03:33- HE LAUGHS - Where I was brought up.- OK, so they're just starting to open a bit.
1:03:33 > 1:03:37Now I'm going to add some white wine. Just a dash. Nice, dry white wine.
1:03:37 > 1:03:40- And those clams...- So they're just starting to open.- Yeah.
1:03:40 > 1:03:42And add a little bit more oil,
1:03:42 > 1:03:46because you want to make this sort of creamy kind of oily emulsion.
1:03:46 > 1:03:48So you surprise me with the oil,
1:03:48 > 1:03:50but it's the oil and the wine that make an emulsion?
1:03:50 > 1:03:55And the juice from the clams, that kind of lovely, fresh sea taste.
1:03:55 > 1:03:58Usually, when I make it, I used to fry the garlic first
1:03:58 > 1:04:00in the oil to get it almost sort of lightly nutty and crispy.
1:04:00 > 1:04:03And then put the clams in. You don't do that?
1:04:03 > 1:04:04I think with this new season's garlic,
1:04:04 > 1:04:06it's quite fresh, it's quite light.
1:04:06 > 1:04:07If you did it with an old garlic,
1:04:07 > 1:04:10then yeah, it would probably have a much stronger taste.
1:04:10 > 1:04:12- It goes bitter otherwise, as well.- Yeah, exactly.
1:04:12 > 1:04:14So now we're going to take the pasta out.
1:04:14 > 1:04:17- See, the clams are just starting to open up.- Yeah.
1:04:17 > 1:04:18Right, in you go with that.
1:04:18 > 1:04:22You can just see it's all starting to get emulsified, the sauce.
1:04:22 > 1:04:25- It's very simple.- It's so simple.
1:04:25 > 1:04:27You've got white wine, chilli, garlic, parsley and the clams.
1:04:27 > 1:04:30- They're starting to open up, so they'll be nice and tender.- Yeah.
1:04:30 > 1:04:33And then you've got to just cook that for about a minute.
1:04:33 > 1:04:35Just so all that juice gets in the pasta.
1:04:35 > 1:04:37But this is the real way of cooking the pasta.
1:04:37 > 1:04:40You never just put a pile of pasta on a plate and pour the sauce over the top?
1:04:40 > 1:04:43Well, I've had spaghetti vongole where you have beautifully cooked
1:04:43 > 1:04:45al dente spaghetti and delicious clams,
1:04:45 > 1:04:47but the two just don't sort of marry together.
1:04:47 > 1:04:51- So you cook the pasta in the... - I cook the pasta.- The plate's there.
1:04:51 > 1:04:53It's all starting to come together now.
1:04:53 > 1:04:55You can actually see it starting to emulsify.
1:04:55 > 1:04:58And it's going to have so much flavour there.
1:05:01 > 1:05:02- There you go.- Looking good.
1:05:02 > 1:05:05I like the little bits of chilli in there as well.
1:05:05 > 1:05:08- Yes, that's the dried chilli. - And no need for salt and pepper?
1:05:08 > 1:05:09Well, you can taste it,
1:05:09 > 1:05:12- but the clams are usually quite salty cos it comes from the sea.- OK.
1:05:12 > 1:05:15It's interesting about that chilli, I always put loads in mine and it's too hot.
1:05:15 > 1:05:17So you say just use it as a seasoning?
1:05:17 > 1:05:20Obviously, I can't cook Italian food, by the sound of it!
1:05:20 > 1:05:22I burn my garlic and I put too much chilli in there!
1:05:22 > 1:05:25- I'm glad you said that!- Fair enough.
1:05:25 > 1:05:27Yeah, you have to be careful with chilli.
1:05:27 > 1:05:29It ruins the flavour with too much, it just becomes too spicy.
1:05:29 > 1:05:32You've got the sauce on the bottom there, it's great.
1:05:32 > 1:05:35You've got the sauce on the bottom, all those lovely clams just opened.
1:05:35 > 1:05:37- And that smell, it's just wonderful, isn't it?- It's great.
1:05:37 > 1:05:39It's just a simple, classic dish, isn't it?
1:05:39 > 1:05:41But it's knowing how to cook it properly.
1:05:41 > 1:05:43The best things are simple.
1:05:43 > 1:05:48Pour that juice on top. And there you have spaghetti a la vongoles.
1:05:48 > 1:05:50What more can I say? Easy as that.
1:05:56 > 1:05:57A la vongoles, there we go!
1:05:57 > 1:06:00- Well, there you go, you've got this for breakfast!- OK!
1:06:00 > 1:06:02I don't know whether you've had clams
1:06:02 > 1:06:04at ten o'clock in the morning, but there you go!
1:06:04 > 1:06:07- We spent our Saturday eating clams on television!- Dive in.- Wow.
1:06:07 > 1:06:09I don't know whether you're a big fan of Italian food?
1:06:09 > 1:06:15- Yeah, I like anything good! - This is the maestro, yeah.- Yeah.
1:06:15 > 1:06:17But you wouldn't...
1:06:17 > 1:06:19I mean, it's really a dish specifically for the clams.
1:06:19 > 1:06:22You wouldn't use it with mussels or anything else like that?
1:06:22 > 1:06:24You could do all those things, but, yeah,
1:06:24 > 1:06:28- that spaghetti with the clams is perfect as it is.- This is it.
1:06:28 > 1:06:32- That's lovely. That's really nice, yeah.- You have to pass it down!
1:06:32 > 1:06:34You learn on the show to get a bigger spoonful, you see!
1:06:34 > 1:06:36How's the chilli?
1:06:36 > 1:06:39Probably would like it nicer if you fry the garlic first in the oil!
1:06:41 > 1:06:42But it is the oil that you put in there
1:06:42 > 1:06:46that emulsifies with the juice from the wine and...?
1:06:46 > 1:06:49But the point is, you've got the flavours in the spaghetti
1:06:49 > 1:06:52- as opposed to in, like, a sauce, so, you know, it's cooked through.- Yeah.
1:06:52 > 1:06:56- And just a simple little bit of parsley.- Yeah, lovely.- Gorgeous.
1:06:56 > 1:07:00- Mmm, very nice.- He said more chilli! Doesn't need any more!
1:07:04 > 1:07:09That really is a great version of a vongoles. You have to try it.
1:07:09 > 1:07:10Now, both Jason Atherton
1:07:10 > 1:07:13and Atul Kochhar denied having practised before going head-to-head
1:07:13 > 1:07:16at the omelette challenge, but I didn't believe them.
1:07:16 > 1:07:19Could they cook a decent omelette in record time? Let's find out.
1:07:19 > 1:07:20Take a look at this.
1:07:20 > 1:07:23Now, Jason, there are lots of your Ramsay colleagues on this board,
1:07:23 > 1:07:25mainly on the blue board.
1:07:25 > 1:07:27Well, actually, all of them are on the blue board.
1:07:27 > 1:07:29So we've got Mr Guinness right at the top.
1:07:29 > 1:07:32And Angela down there with 58 seconds.
1:07:32 > 1:07:35But Tana's there and, yeah, all kinds of different timings there.
1:07:35 > 1:07:38- I have to be on the blue board! - That's what you're aiming for?
1:07:38 > 1:07:41- Otherwise I'm in big trouble! Blue board or no board.- What about you?
1:07:41 > 1:07:44Three times you've been on this show, this is your fourth time.
1:07:44 > 1:07:47- What are you doing over here?- I definitely want to go to the blue board this time!
1:07:47 > 1:07:49- He's definitely practised! - The blue board challenge.
1:07:49 > 1:07:52You just need to get under a minute to get over there.
1:07:52 > 1:07:54You can choose what you like from the ingredients
1:07:54 > 1:07:56but remember, it must be a three-egg omelette.
1:07:56 > 1:07:58You can use milk, cream, butter, little bit of cheese.
1:07:58 > 1:08:01Must be a seasoned, folded, three egg omelette.
1:08:01 > 1:08:04- Just like you did back at college. Are you ready?- Yes.- Yeah.
1:08:04 > 1:08:08Time stops when the omelette hits the plate. Three, two, one, go!
1:08:08 > 1:08:10LAUGHTER
1:08:10 > 1:08:13- I don't want any shell in it! - Well, there's shell in that one!
1:08:13 > 1:08:16- I don't want shell in it! - We call it protein!- Ah, yeah.
1:08:16 > 1:08:20- Right, here we go. Atul is ahead here, he's ahead of you.- He's ahead.
1:08:20 > 1:08:24- He's ahead of you!- Go on, Atul! Scramble it in the pan!
1:08:24 > 1:08:27There you go. Now, I've never seen a whisk used before in the show!
1:08:27 > 1:08:30There we go. Nice and quick, nice and quick.
1:08:30 > 1:08:33This is where one of them could actually catch up.
1:08:33 > 1:08:37- Have you been practising? - No.- Are you sure?- Yes!
1:08:37 > 1:08:40- This boy, you've definitely been practising, haven't you?- No.
1:08:40 > 1:08:43- No way, James.- Make sure it's cooked, chef. Make sure it's cooked.
1:08:43 > 1:08:49- It's cooked!- I want to survive the weekend! Get it folded over.
1:08:49 > 1:08:52Just like you did at college, eh, Jason? There you go.
1:08:52 > 1:08:57- He's beaten you! There we go. We've got one finished.- Come on, Atul!
1:08:57 > 1:08:59Come on, Atul.
1:08:59 > 1:09:01Wheh! There we go!
1:09:01 > 1:09:03APPLAUSE
1:09:03 > 1:09:09I thought the Grand National would be on in a minute! Right, Atul.
1:09:09 > 1:09:13I like how it's nice and brown.
1:09:17 > 1:09:21Mmm, it's got that crunchy, caramelised butter sort of thing.
1:09:23 > 1:09:27- It's cooked, and it's nice. Right, Jas.- It's a little bit fluffy.
1:09:27 > 1:09:29They say they haven't been practising!
1:09:29 > 1:09:32You boys from Ramsay's, you're lying!
1:09:35 > 1:09:38Another great omelette.
1:09:38 > 1:09:41Well, you're both going to go on the board and not get disqualified.
1:09:41 > 1:09:45- That's something, anyway!- So, Atul, how do you think you've done?
1:09:45 > 1:09:48- 60 minutes!- What do you think you've done? Think you've beaten it?
1:09:48 > 1:09:4960 seconds, I hope.
1:09:52 > 1:09:57- It's gone.- Oooph. Don't tell me I'm going back again on pink!
1:09:57 > 1:09:59A whole ten seconds quicker.
1:09:59 > 1:10:04You are right down here with a fellow Indian chef. Down here.
1:10:04 > 1:10:08- Cyrus.- Cyrus Todiwala. 52 seconds. There you go.
1:10:08 > 1:10:10Not quite beaten him, but there you go!
1:10:12 > 1:10:16It's worth coming on four times! Right, Jason.
1:10:17 > 1:10:21- How do you think you've done? Who did you really want to beat?- Marcus.
1:10:21 > 1:10:23Who did you really, really want to beat?
1:10:23 > 1:10:27- I've got to be level with Marcus. - Where's Marcus?- Oh, he's up there!
1:10:27 > 1:10:31- He's going to be. Where is he? - He's up here. Oh, here.
1:10:31 > 1:10:34- Think you've beaten him? - Oh, I don't know, James.
1:10:34 > 1:10:36I think you need a bit more practice!
1:10:36 > 1:10:40Because you are right, right, right down here.
1:10:40 > 1:10:44You've just beaten Gordon Ramsay's wife at 45 seconds.
1:10:44 > 1:10:46Oh, boy, you are in trouble. You are in trouble!
1:10:48 > 1:10:50Top, top, top first effort. Brilliant!
1:10:54 > 1:10:56Good work there, gentlemen.
1:10:56 > 1:10:59Now, it's the time for some French inspiration from the fabulous
1:10:59 > 1:11:02Daniel Galmiche, shortly after he won the title
1:11:02 > 1:11:04Scottish Chef of the Year.
1:11:04 > 1:11:06Yes, you heard it right.
1:11:06 > 1:11:09- Now, you won Scottish Chef of the Year, was it?- I know!
1:11:09 > 1:11:13- That's quite good!- Scottish Chef of the Year, was it?- Yes, absolutely.
1:11:13 > 1:11:15Because you trained in Scotland for a while, didn't you?
1:11:15 > 1:11:17I worked in Scotland for about nine years.
1:11:17 > 1:11:19- That's where we met, with Nick, actually.- Yeah.
1:11:19 > 1:11:24- And I think we were almost in the same year.- And a Michelin star?
1:11:24 > 1:11:28- It was a great year for stars in Scotland!- That's correct, yes.
1:11:28 > 1:11:29We were young then!
1:11:29 > 1:11:32Yeah, and you're still doing it. Sadly, now he's become a teacher!
1:11:32 > 1:11:35- I know, a teacher.- Right, fire away. What are we cooking?
1:11:35 > 1:11:38- So we're cooking a stir-fry Scottish fillet of beef.- Yeah.
1:11:38 > 1:11:40With new season asparagus.
1:11:40 > 1:11:43Actually, I believe they're some of the first ones in Britain.
1:11:43 > 1:11:45I had that along with some of my colleagues...
1:11:45 > 1:11:49You could eBay this, you'd get a fortune for this, the first one!
1:11:49 > 1:11:52- Fabulous.- It's superb. OK, so stir-fried beef?
1:11:52 > 1:11:56- Yes, if you can for me peel some... - I'll have to chop something, yes.
1:11:56 > 1:12:01Yeah, you can peel a couple of those. And chop the ginger.
1:12:01 > 1:12:03- Chop a bit of that. There you go. - I'm going to cut the beef.
1:12:03 > 1:12:06We're going to marinade the beef first.
1:12:06 > 1:12:09- Big chunks. - I do like seeing James commis-ing!
1:12:09 > 1:12:14It gives me a great sense of position and authority!
1:12:14 > 1:12:17Position, yeah. Thank you very much!
1:12:17 > 1:12:20- And good to see you can still use a knife, as well!- Thank you.
1:12:20 > 1:12:23- Yeah, cheers! So nice, isn't he? So polite.- Right, go on, then.
1:12:23 > 1:12:26So the fillet of beef, we're going to marinade them.
1:12:26 > 1:12:30Little bit of garlic, little bit of chilli. You're doing this.
1:12:30 > 1:12:33I need some grated ginger. Little bit of sake.
1:12:33 > 1:12:35So this is the little marinade that's going to
1:12:35 > 1:12:36go in there as well, yeah?
1:12:36 > 1:12:41Yes, we're going to marinade that for a couple of minutes.
1:12:41 > 1:12:44You can marinade overnight if you want to. A little bit of soya.
1:12:44 > 1:12:48A touch of brown sugar in it. It's going to help it caramelise.
1:12:48 > 1:12:53Daniel, is that a sort of classic teriyaki marinade for the beef?
1:12:53 > 1:12:56Well, yes, I would say.
1:12:56 > 1:12:59I mean, you can change probably sake to some other liquor,
1:12:59 > 1:13:01some other wine, I suppose.
1:13:01 > 1:13:04So little bit of soya in there as well. There you go.
1:13:04 > 1:13:07- So you want this very, very thinly sliced?- Yeah. Please, yeah.
1:13:07 > 1:13:10Not too much. I don't want too much intensity in it.
1:13:10 > 1:13:12I know there is ginger and I know there is chilli,
1:13:12 > 1:13:14but I want the asparagus to come through as well.
1:13:14 > 1:13:17It's new season, they're very good.
1:13:17 > 1:13:20- You are mainly classically French trained.- That's correct, yes.
1:13:20 > 1:13:22Do you take your influences from the Orient now?
1:13:22 > 1:13:26Well, I used to live in Singapore, for three years.
1:13:26 > 1:13:30And I used to go out in what they call the Hawker Centres,
1:13:30 > 1:13:32where you can buy the food.
1:13:32 > 1:13:35You know, they cook it a la minute and they do some great dishes.
1:13:35 > 1:13:38And I used to really like chilli crab and all this kind of thing.
1:13:38 > 1:13:42- Yeah.- So I do it mostly for me at home and sometimes I've got
1:13:42 > 1:13:46a touch of influence in my cooking, but not so much.
1:13:46 > 1:13:51But that's a great dish. It's seasonal because of the asparagus.
1:13:51 > 1:13:54- Yeah.- And it's fresh, it's colourful and it's easy to do.
1:13:54 > 1:13:56So, you know, you come home, you just want to do a quick dish.
1:13:56 > 1:13:59- So we've got the asparagus here. - Asparagus here.
1:13:59 > 1:14:02- Do we just get that in a pan?- We're going to get that in a pan, yeah.- OK.
1:14:02 > 1:14:05So you don't need to marinade this overnight?
1:14:05 > 1:14:07Well, you can if you want. If you want a great strength.
1:14:07 > 1:14:11But generally, just for a few minutes would be fine?
1:14:11 > 1:14:13A few minutes will be fine, yeah.
1:14:13 > 1:14:18We're going to use quite a lot of asparagus. Lovely and fresh.
1:14:18 > 1:14:21Nicely sauteed, caramelised. Thank you for that.
1:14:21 > 1:14:24So tell us a little bit about the asparagus you've got in here, then.
1:14:24 > 1:14:29- Well, they are the first ones this year.- Yeah.
1:14:29 > 1:14:32- And they are from a small farm in Staffordshire, these ones.- Yeah.
1:14:32 > 1:14:36And a couple of restaurants get them early, we are lucky.
1:14:36 > 1:14:38And they actually already have great flavour.
1:14:38 > 1:14:40It's one of the wonderful ingredients in the UK
1:14:40 > 1:14:42that we've got that, you know, short season,
1:14:42 > 1:14:45but really at its best in that short season.
1:14:45 > 1:14:47I don't know about you, Nick, but asparagus
1:14:47 > 1:14:50- and something like Jersey Royal potatoes, those as well.- Yes.
1:14:50 > 1:14:52I really look forward to the asparagus season.
1:14:52 > 1:14:53I love it too, it's great.
1:14:53 > 1:14:56It's been extended now, because Scottish asparagus,
1:14:56 > 1:15:00we've got a lot more growers doing asparagus in Scotland.
1:15:00 > 1:15:02And it extends the season right into August now.
1:15:02 > 1:15:05That's because the temperature's warming up?
1:15:05 > 1:15:07It gets a bit chillier up in Scotland, and it grows a bit slower.
1:15:07 > 1:15:09So just as the English season finishes,
1:15:09 > 1:15:10the Scottish season starts.
1:15:10 > 1:15:13And you've got another three weeks of asparagus.
1:15:13 > 1:15:16And I think when you get something as fantastic as asparagus,
1:15:16 > 1:15:18really the simplest treatment can be the best, you know.
1:15:18 > 1:15:22I'm not... This is a fabulous way of using it!
1:15:22 > 1:15:24- Dig yourself out of that hole! - Completely!
1:15:24 > 1:15:27But things like hollandaise, poached egg, that kind of stuff.
1:15:27 > 1:15:32- Asparagus loves eggs, it loves butter, it loves cheese.- Absolutely.
1:15:32 > 1:15:34And the way I really like to cook it as well, is this,
1:15:34 > 1:15:38fried rather than boiled. And char-grilled asparagus is fantastic.
1:15:38 > 1:15:41- It's fabulous.- And probably the best thing ever is barbecued.
1:15:41 > 1:15:44Asparagus barbecued, you know, on a summer evening.
1:15:44 > 1:15:48- There you go, I'm going to put that in it now.- Asparagus goes in.
1:15:48 > 1:15:52It goes in with a little bit of the mushroom. Just saute everything.
1:15:52 > 1:15:54A couple of minutes.
1:15:54 > 1:15:56Now, I'm always looking forward to new season.
1:15:56 > 1:15:59And in France, actually not for the green,
1:15:59 > 1:16:02but for the white asparagus, it is almost a national day.
1:16:02 > 1:16:05- It's a really massive day, people are waiting for it.- Right.
1:16:05 > 1:16:06- It's fantastic. - What's the difference?
1:16:06 > 1:16:09Because that would be grown a bit like forced rhubarb, in darkness?
1:16:09 > 1:16:12- In darkness, yes, that's correct. - It's very tender.
1:16:12 > 1:16:15- Even the stalks, right the way down. - You can eat the whole lot, yeah.
1:16:15 > 1:16:18And in France, we cook it always poached. Little bit of mayonnaise.
1:16:18 > 1:16:20Or a hollandaise or a mousseline, something like that.
1:16:20 > 1:16:23- A couple of herbs in it. - I'm going to admit something,
1:16:23 > 1:16:25I don't really get white asparagus, the blanched asparagus.
1:16:25 > 1:16:29- It's similar, but...- It does taste different.- It's got a very different taste, yeah.
1:16:29 > 1:16:31I think you have to use it differently,
1:16:31 > 1:16:33- because we don't see much of it in the UK.- No, not too much.
1:16:33 > 1:16:35It's not very popular here.
1:16:35 > 1:16:37But still, fantastic if you can get hold of it. Absolutely superb.
1:16:37 > 1:16:40- It is lovely, yeah.- What's the best way to use it, Daniel?
1:16:40 > 1:16:42- White asparagus?- Yes.
1:16:42 > 1:16:47Blanch them, cook them in salted water, a couple of minutes.
1:16:47 > 1:16:48Just take them on one side,
1:16:48 > 1:16:52Hollandaise or some butter with it, or mayonnaise. It's fantastic.
1:16:52 > 1:16:54We just dip them in France and you just take them along the thing,
1:16:54 > 1:16:57- you know. It's fantastic.- Beautiful. - That's ready.
1:16:58 > 1:17:03- That's quick, isn't it?- Mmm. That's it, is it?- That's it, yeah.
1:17:03 > 1:17:06- Do you want a few bits of those? - Yes.- There you go. See? That's it.
1:17:06 > 1:17:10- A few bits of sesame seed on the top.- Et voila.- That looks great.
1:17:10 > 1:17:12- So it's really that simple. - It's that simple, yeah.
1:17:12 > 1:17:14It's quite quick to do and it's fresh.
1:17:14 > 1:17:16You don't want it too strong, like Nick says,
1:17:16 > 1:17:18because you want the asparagus to come through.
1:17:18 > 1:17:20And don't overcook the fillet as well,
1:17:20 > 1:17:23- that's the secret.- And don't overcook the fillet, no.- Superb.
1:17:23 > 1:17:24Remind us what the dish is again.
1:17:24 > 1:17:28Stir-fried beef, Scottish beef, sorry, and new season asparagus.
1:17:28 > 1:17:30- Some coriander.- And his English is getting better and better!
1:17:30 > 1:17:32- My English is getting better! - Brilliant!
1:17:32 > 1:17:35- I'm learning after 20 years! - Superb. Great.
1:17:39 > 1:17:40And there you go.
1:17:40 > 1:17:43Now, I said your English is getting better, because your family
1:17:43 > 1:17:46didn't realise that you spoke as good English as this, did they?
1:17:46 > 1:17:49- No, they don't!- Exactly! There you go. Right, dive into that.
1:17:49 > 1:17:51- Do I get to try first? Fantastic. - You get to dive in, yeah.
1:17:51 > 1:17:56- Stir-fry at this time of the morning!- It's a lovely breakfast.
1:17:56 > 1:17:59- Just smell that ginger coming down. - Yeah, you can.
1:17:59 > 1:18:02- And a bit of coriander.- Yeah.
1:18:03 > 1:18:05- So simple.- Mmm!
1:18:05 > 1:18:09- And a great way of cooking asparagus like that, as well.- Mmm.- Approve?
1:18:09 > 1:18:12Glorious. The meat is so moist and succulent.
1:18:12 > 1:18:15I can't believe how quickly all the flavours have all gone
1:18:15 > 1:18:18- into the meat.- On this show, you've got to dive in quick!
1:18:18 > 1:18:20Everything gets passed down, you see!
1:18:20 > 1:18:22The secret is to pile your fork up, get it down you,
1:18:22 > 1:18:25- and then it passes on.- Oh, they didn't say I had to pass it on!
1:18:25 > 1:18:28- I thought that was mine! - Me too!- That was quick!
1:18:28 > 1:18:31But it's the type of thing you could do with chicken?
1:18:31 > 1:18:33You could do it with chicken, absolutely. Yeah.
1:18:33 > 1:18:36- Or I tell you what, another great Scottish ingredient, salmon.- Yes.
1:18:36 > 1:18:39Obviously, the time is a bit more critical,
1:18:39 > 1:18:41because if you overcook it, it falls to bits.
1:18:41 > 1:18:43But stir-fry is fantastic for suppers, you know.
1:18:43 > 1:18:44Two adults, two kids, you know, you can
1:18:44 > 1:18:48- knock it up in ten minutes, start to finish.- It's amazing.- You like that?
1:18:48 > 1:18:51Yeah, it's lovely. It's got a lovely kind of kick, is that the ginger?
1:18:51 > 1:18:53The chilli coming into it, yeah.
1:18:57 > 1:18:59The perfect quick and easy lunch dish there.
1:18:59 > 1:19:02Makes a great alternative to roast beef, of course.
1:19:02 > 1:19:05When actor Tim Pigott Smith faced his food heaven or food hell,
1:19:05 > 1:19:09he was convinced he'd be made to eat his dreaded food hell, kumquats.
1:19:09 > 1:19:12But there was also a whole Dover sole waiting for him
1:19:12 > 1:19:14if he was lucky. So which one did he get?
1:19:14 > 1:19:15Tim, just to remind you,
1:19:15 > 1:19:18your version of food heaven would be this beautiful Dover sole.
1:19:18 > 1:19:21- Look at that!- Simply grilled with a nice little caper and herb butter.
1:19:21 > 1:19:24- Heaven!- To go with it, some sauteed potatoes and some lovely broad beans.
1:19:24 > 1:19:26Paradise. Absolutely gorgeous.
1:19:26 > 1:19:29- Alternatively, it could be the dreaded kumquats!- Urgh!
1:19:29 > 1:19:31I love these. You mustard fruit these, don't you?
1:19:31 > 1:19:34Yeah, I mustard fruit them and serve them with cheese.
1:19:34 > 1:19:36I could turn those into a little sort of marmalade to go
1:19:36 > 1:19:38- with a nice bit of cod. - You're going to convert me?
1:19:38 > 1:19:41Well, I'm going to try! But how do you think the viewers have voted?
1:19:41 > 1:19:43- Oh, I think they've sent me to hell! - Really?- Yeah.
1:19:43 > 1:19:46Because I always play these horrible people!
1:19:46 > 1:19:50Well, 76% of the audience wanted to see...
1:19:51 > 1:19:54- Like I did, Dover sole!- Hurray!
1:19:54 > 1:19:55Lose that, boys, out of the way.
1:19:55 > 1:19:58Now, Dover sole, we've got to get on and cook this,
1:19:58 > 1:19:59because this is going to cook in real time.
1:19:59 > 1:20:02So I've got a hot griddle on here. The Dover sole here.
1:20:02 > 1:20:04Now, if you guys can get some sauteed potatoes on the go,
1:20:04 > 1:20:06and a lovely broad bean little sauteed salad,
1:20:06 > 1:20:08we'll get on with that in a minute.
1:20:08 > 1:20:10So, Dover sole, king of all flatfish, really, this stuff.
1:20:10 > 1:20:13Now, the reason why Dover sole's got its name, Dover sole,
1:20:13 > 1:20:14is Dover, the Port of Dover,
1:20:14 > 1:20:18was most famous for importing sole back in the 19th century.
1:20:18 > 1:20:21So that's where the word Dover sole originates from
1:20:21 > 1:20:24and it really is the king of all fish, this stuff, I think.
1:20:24 > 1:20:27King of all flatfish. What you need to do is just skin this.
1:20:27 > 1:20:32So what we do is just take a knife, cut the skin through there, you see?
1:20:32 > 1:20:35Just cut that little bottom bit. Through there.
1:20:35 > 1:20:39And then, taking a cloth, you then pull it.
1:20:39 > 1:20:42- From the skin...- Is this going to work?- Hopefully! It's live...
1:20:42 > 1:20:45But the reason why you need to use the cloth, because otherwise
1:20:45 > 1:20:48if it slips, you're going to get a mouthful of fish skin!
1:20:48 > 1:20:53But the idea is, you pull it right away across, like that.
1:20:53 > 1:20:58- There you go.- Good job, James.- Thank you very much for that, Stewie!
1:20:58 > 1:21:01That's the hardest bit! And then we literally just trim that off.
1:21:01 > 1:21:04You can do the other side if you want, exactly the same.
1:21:04 > 1:21:06Alternatively, you can take that home,
1:21:06 > 1:21:11- make your wife a nice little purse! - Do you mind if I don't?!
1:21:11 > 1:21:14Great shoes, lovely! Also waterproof.
1:21:14 > 1:21:18- But then what we do is trim these off.- Yeah.- The little fins.
1:21:18 > 1:21:20Now, this is the thing with this.
1:21:20 > 1:21:22I mean, it's just a classic, classic fish,
1:21:22 > 1:21:24so cook it very, very simply.
1:21:24 > 1:21:26So what I've got here is a nice hot grill.
1:21:26 > 1:21:28If you can pass me some oil, Tim, that would be great.
1:21:28 > 1:21:32Thank you very much. That's lovely. So a little bit of oil.
1:21:32 > 1:21:35Now, what we do is just oil this both sides.
1:21:35 > 1:21:42There we go. Bit of seasoning. Salt. And pepper.
1:21:42 > 1:21:43I don't know about you guys,
1:21:43 > 1:21:47but Dover sole to me is just classically, just left on its own.
1:21:47 > 1:21:49With a nice little herb butter, it's just lovely.
1:21:49 > 1:21:50It doesn't need anything else.
1:21:50 > 1:21:53What you need to do now is just hot griddle, really, really hot.
1:21:53 > 1:21:55But you oil the product, not the grill.
1:21:55 > 1:21:58That's a common mistake when using these griddles. Nice, hot griddle.
1:21:58 > 1:22:00So that's going to go on there.
1:22:00 > 1:22:02And then leave it. I'll just quickly wash my hands.
1:22:02 > 1:22:05This is the most important part when you're grilling anything like this.
1:22:05 > 1:22:07Because generally people get the old fish slice
1:22:07 > 1:22:09and start trying to lift it underneath.
1:22:09 > 1:22:11- What you need to do is leave it for a couple of minutes.- Yeah.
1:22:11 > 1:22:13And that will give it a nice sort of seal.
1:22:13 > 1:22:15Then you can lift it and turn it over.
1:22:15 > 1:22:16But then, with this, I thought
1:22:16 > 1:22:18we'd do a little herb butter to go with this.
1:22:18 > 1:22:21So we've got some shallots, we've got a little bit of butter,
1:22:21 > 1:22:25we've got capers, lemon, dill, parsley, all that kind of stuff.
1:22:25 > 1:22:27And then if I just grab a knife there.
1:22:27 > 1:22:29- A sharp knife, so you don't cry! - Always a sharp knife, yeah.
1:22:29 > 1:22:32Always a sharp knife. Just going to get half of that.
1:22:32 > 1:22:34I'm going to give the other half to... There you go.
1:22:34 > 1:22:36We've got our broad beans cooking there.
1:22:36 > 1:22:38And then we're going to saute our potatoes in some butter,
1:22:38 > 1:22:41a bit of shallot and then some herbs and some garlic.
1:22:41 > 1:22:43But we'll just chop this up, just quickly.
1:22:43 > 1:22:46But before I make this butter, I'm going to get that fish in the oven.
1:22:46 > 1:22:49Because it will cook in real time, this.
1:22:49 > 1:22:54Now, if we take a pair of tongs and we lift this fish up,
1:22:54 > 1:22:57this is why you need to make sure it's really hot.
1:22:57 > 1:23:00- It's a big fish, huge.- Big fish, that, James. What weight is it?
1:23:00 > 1:23:03- Look at that.- Pound and a half, something like that.
1:23:03 > 1:23:06- About 20 ounces.- Yeah. Grab a cloth.
1:23:06 > 1:23:08Stewart, if you can open the oven for me.
1:23:08 > 1:23:13- This goes straight in the oven now. - Ah.- Nice hot oven. In there.
1:23:16 > 1:23:19You don't have to cook it all the way through in the oven like that.
1:23:19 > 1:23:21You could transfer it and put it onto a tray,
1:23:21 > 1:23:22then bake it in the oven.
1:23:22 > 1:23:24But fish in there like that, probably a good four minutes,
1:23:24 > 1:23:28something like that, because you've got the heat of the griddle as well.
1:23:28 > 1:23:29It's going to cook both sides.
1:23:29 > 1:23:32Gives us enough time to make our little butter. Some shallots.
1:23:32 > 1:23:39Throw those in. Herbs. Things like a little bit of parsley, dill.
1:23:39 > 1:23:42I mean, you mentioned that coral from the lobster, brilliant.
1:23:42 > 1:23:45- Yeah, from the head.- Beautiful to make butter with as well.
1:23:45 > 1:23:48I just love herb butters, particularly this time of year
1:23:48 > 1:23:51when you've got barbecues. Great with Italian food as well.
1:23:51 > 1:23:53Lovely, simple veal and all that kind of stuff.
1:23:53 > 1:23:55Just with a nice flavoured butter.
1:23:55 > 1:23:57- You keep it in the freezer, don't you?- Yeah.
1:23:57 > 1:23:59What's great is, you can just keep it in the freezer.
1:23:59 > 1:24:01Once you make them, you can have all different types
1:24:01 > 1:24:03all in little rolled up bits of paper.
1:24:03 > 1:24:06Go to the freezer, chop them up, put them on top of a steak, fish,
1:24:06 > 1:24:09anything you want. You could do a horseradish butter with your meat
1:24:09 > 1:24:12and all that kind of stuff. But what you do is just blitz this up nicely.
1:24:12 > 1:24:14The dill gives it a lovely, dark, rich colour.
1:24:14 > 1:24:18- In we go with the butter. It's going to go in.- What about tarragon?
1:24:18 > 1:24:20- Do you like tarragon? - You can use tarragon.
1:24:20 > 1:24:22Tarragon's quite strong, so you could do that with chicken,
1:24:22 > 1:24:24I suppose. Yes, nice combination.
1:24:24 > 1:24:29Then we take some lemon, just goes in here.
1:24:29 > 1:24:33Nice squeeze of lemon. That will actually bring it all together.
1:24:33 > 1:24:36Also, you can do orange butter and all kinds of different
1:24:36 > 1:24:37bits and pieces.
1:24:37 > 1:24:41Right, what we do is bring this all together. How are we doing, guys?
1:24:41 > 1:24:43- Yeah, good.- Just need a bit of butter, James, please.
1:24:43 > 1:24:46- For your beans.- Yeah, fire away.
1:24:46 > 1:24:48But then, obviously we've got capers in here,
1:24:48 > 1:24:53and I don't want to add it now, because they'll all just go to mush.
1:24:53 > 1:24:57So what you can do is, once you take the blade out,
1:24:57 > 1:25:02then throw in your capers. Mix this all together.
1:25:02 > 1:25:06You'll see the colour of this in a minute.
1:25:06 > 1:25:10You've got all that lovely fresh Dover sole.
1:25:10 > 1:25:14That's only got 1% of fat.
1:25:14 > 1:25:17The fact that you're about to cover it with two and a half kilos
1:25:17 > 1:25:19of butter is irrelevant!
1:25:19 > 1:25:22You just press this into a nice little sausage shape
1:25:22 > 1:25:26and the idea is, you just quickly roll this up.
1:25:26 > 1:25:28- Great colour. Beautiful, isn't it? - Yeah, lovely.
1:25:28 > 1:25:30So you just roll it up like that.
1:25:30 > 1:25:32And then the idea is, pop those in the fridge,
1:25:32 > 1:25:34- or put it in the freezer.- Yeah. - Take a slice out of it.
1:25:34 > 1:25:37- And I've got one in there. - Brilliant.- How are we doing, boys?
1:25:37 > 1:25:39- Have you got there?- Yeah, almost there, boss.
1:25:39 > 1:25:41Just admiring his broad beans!
1:25:42 > 1:25:44You make me blush!
1:25:44 > 1:25:46And of course, you've got this delicious butter,
1:25:46 > 1:25:51- which we've got in here.- Right. - Just absolutely superb.
1:25:51 > 1:25:53- Just take a slice of it?- Yeah.
1:25:53 > 1:25:55And you can do this straight out of the freezer,
1:25:55 > 1:25:57just take a slice of it. Which is delicious.
1:25:57 > 1:25:59But you've got the capers in there as well.
1:25:59 > 1:26:03So you can see all the capers all mixed in. Just delicious.
1:26:03 > 1:26:07And then what we do now is, I'll grab a plate.
1:26:08 > 1:26:10- How are we doing, boys? - Did you put lemon juice in?
1:26:10 > 1:26:12Yeah, I've got lemon juice in there, yeah.
1:26:12 > 1:26:15You can put lemon zest as well. We've got some parsley.
1:26:15 > 1:26:16Parsley, mint?
1:26:16 > 1:26:19Bit of mint in there as well. Parsley, mint, the broad beans.
1:26:19 > 1:26:21Season now, just coming up, another couple of months,
1:26:21 > 1:26:23something like that, and just saute them all off.
1:26:23 > 1:26:26If it's out of season, de-pod them, so you get that lovely green colour.
1:26:26 > 1:26:30Just a kettle full of boiling water. They are lovely and tender now, so you can eat the skin.
1:26:30 > 1:26:33- Sauteed potatoes, which I love. - Gorgeous.
1:26:33 > 1:26:36- You can leave me some space there, guys.- Yeah.
1:26:36 > 1:26:39Bit of parsley and garlic.
1:26:39 > 1:26:43- Have you shifted them for me?- Yeah. - Fantastic. So we've got that.
1:26:43 > 1:26:44Like I said, just a little bit longer
1:26:44 > 1:26:47if you're going to transfer it onto a tray,
1:26:47 > 1:26:49before you put it in the oven.
1:26:51 > 1:26:56- This Dover sole, I mean, look at this. Cooked in real time.- Wow.
1:26:56 > 1:26:58- Nice, lovely. - Nice and easy, like that.
1:26:58 > 1:27:01Few bits of the old butter over the top.
1:27:01 > 1:27:05Now, what I would do, if you've got time, flash it under the grill.
1:27:05 > 1:27:09Alternatively, do we have a blowtorch? We did.
1:27:09 > 1:27:11- No, we don't.- It's down there, yeah. - Where is it?- Underneath.
1:27:11 > 1:27:14- Do you want me to get that? - I knew it was there somewhere!
1:27:14 > 1:27:16- I can see the ashes! - It's better off for you down there!
1:27:16 > 1:27:21- Barely had to bend for that one! - Little stumpy, you!
1:27:21 > 1:27:25- Had to jump up and grab it! - Exactly, yeah!- Stumpy! All right!
1:27:25 > 1:27:29- And then look.- You want another fire, don't you?- I do, really!
1:27:29 > 1:27:31But ideally, under a grill.
1:27:31 > 1:27:33Right, guys, if you can put all your stuff around it?
1:27:33 > 1:27:37- That would be great. One either side.- After you.
1:27:37 > 1:27:40Straight on there, boys. I'll grab you a knife and fork.
1:27:41 > 1:27:45- Oh!- So you can dive into that. - Look at that.
1:27:45 > 1:27:46This is the first and only time
1:27:46 > 1:27:48- you're going to get three chefs cooking for you!- I know!
1:27:48 > 1:27:50All at the same time, all plating up!
1:27:50 > 1:27:53- I don't mind the food, this is heaven!- Dive into that.
1:27:53 > 1:27:58- And tell us what you think. - Beautiful.- Just dive into the fish.
1:27:58 > 1:28:02- That's it.- It is cooked. - It is cooked.
1:28:02 > 1:28:05Nice and simple, just with the butter. Doesn't need anything else.
1:28:05 > 1:28:08- Try a bit. - I'll leave you to dive into that.
1:28:08 > 1:28:11- Bring over the glasses, girls. There we go.- Just beautiful!
1:28:17 > 1:28:20That is the perfect way to serve Dover sole.
1:28:20 > 1:28:22And that it for this edition of Best Bites.
1:28:22 > 1:28:24If you'd like to try cooking any of the great dishes
1:28:24 > 1:28:27you've seen on today's programme, you can find all the studio recipes,
1:28:27 > 1:28:29of course, on our website.
1:28:29 > 1:28:31Just go to bbc.co.uk/recipes.
1:28:31 > 1:28:34There are loads of great ideas on there for you to choose from.
1:28:34 > 1:28:37So have a fantastic week and I'll see you very soon. Bye for now.