0:00:02 > 0:00:07Good morning, sit back, relax and watch us get busy in the kitchen. This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:30Welcome to the show. There are world-class chefs aplenty lined up to cook this morning
0:00:30 > 0:00:34and celebrities including The Script frontman Danny O'Donoghue
0:00:34 > 0:00:36and Chris Tarrant, all waiting to be fed.
0:00:36 > 0:00:40The toast of Plymouth, James Tanner, fries a fillet of sea bass for us
0:00:40 > 0:00:44and serves it with sauteed baby gem and prawn and chorizo cassoulet.
0:00:44 > 0:00:47Northern Ireland's finest, Paul Rankin,
0:00:47 > 0:00:49brings prime rump to the table.
0:00:49 > 0:00:54He pan-fries 28-day rump steak in a home-made teriyaki glaze and
0:00:54 > 0:00:58serves it with a salad of radish, peas shoots and a mustard dressing.
0:00:58 > 0:00:59And the urban chef, Oliver Rowe,
0:00:59 > 0:01:03pan-fries a piece of succulent marinated chicken.
0:01:03 > 0:01:06He griddles it and serves it alongside creme fraiche spaetzle
0:01:06 > 0:01:08and a garlic and lemon cabbage salad.
0:01:08 > 0:01:13And former EastEnder and West End star Kim Medcalf faced her Food Heaven or Food Hell.
0:01:13 > 0:01:15Would she get her Food Heaven - scallops?
0:01:15 > 0:01:18My delicious seared scallops with bacon,
0:01:18 > 0:01:21Jerusalem artichoke puree and crushed peas.
0:01:21 > 0:01:24Or would she get her dreaded Food Hell - thyme?
0:01:24 > 0:01:26My hot apple and thyme crumble with thyme custard.
0:01:26 > 0:01:29Find out what she gets to eat at the end of today's show.
0:01:29 > 0:01:32But first, the king of cookery schools, Nick Nairn,
0:01:32 > 0:01:34cooks up a shellfish treat.
0:01:34 > 0:01:37We're going to cook a lovely bit of halibut with langoustine.
0:01:37 > 0:01:40The langoustine we put to sleep in the freezer,
0:01:40 > 0:01:43we took the heads off them. These are just the tails,
0:01:43 > 0:01:45they can be blanched for 60 seconds in boiling water.
0:01:45 > 0:01:49And if this works, you can take the intestine out, if you take
0:01:49 > 0:01:53that middle tail here and twist it, you can just pull that intestine out.
0:01:53 > 0:01:56And that cleans them out. You do that before you cook them.
0:01:56 > 0:01:58You can't do it once they're cooked.
0:01:58 > 0:02:00Once they're cooked, no, stuck inside.
0:02:00 > 0:02:03These are very famous, off the west coast of Scotland.
0:02:03 > 0:02:06You do get them on the east as well, but more prevalent on the west coast.
0:02:06 > 0:02:08Could you make me some pickled vegetables?
0:02:08 > 0:02:12So, some cucumber, thinly sliced, a little bit of shallot,
0:02:12 > 0:02:14thinly sliced as well, and some radishes,
0:02:14 > 0:02:17and I'll make a quick little pickling mix from...
0:02:17 > 0:02:21It's a sort of sweet and sour thing in here.
0:02:21 > 0:02:25A bit of vinegar, some sugar, some salt in there as well.
0:02:25 > 0:02:29Some pickling recipes will tell you to salt first and then put them
0:02:29 > 0:02:32into a sweet pickle, but I'm just cheating a little bit.
0:02:32 > 0:02:34A quick one, by putting the salt in here as well.
0:02:34 > 0:02:37You could use white wine vinegar in here, but rice wine vinegar you can
0:02:37 > 0:02:40also use for this. You wouldn't use malt vinegar for this.
0:02:40 > 0:02:42No, it's too strong and too cloy.
0:02:42 > 0:02:46A little bit of star anise and bay leaf in there for extra flavour.
0:02:46 > 0:02:49It's great for pickled onions, but they last for...
0:02:49 > 0:02:53- They need to rest for a good three months.- They do.
0:02:53 > 0:02:55But these are very finely sliced.
0:02:55 > 0:02:58Well, I'm hoping you're going to slice them very finely.
0:02:58 > 0:03:02I'm not sure what your knife skills are like these days!
0:03:02 > 0:03:06- Oh, they're not bad.- Not bad?! You can't get any thinner than that!
0:03:06 > 0:03:10- It's good to see you're still keeping up with that stuff.- Ooh!
0:03:10 > 0:03:15- That was a hard hit, that was! - You've got to be able to take it.
0:03:15 > 0:03:20- Anyway.- This could all be going very much downhill from here.- Exactly!
0:03:20 > 0:03:24Be careful not to overcook your langoustine. 45 seconds.
0:03:24 > 0:03:27- But you did in rehearsal!- Yeah.
0:03:27 > 0:03:30I knew that was going to come out.
0:03:30 > 0:03:33We're also going to make a little dressing with some coriander
0:03:33 > 0:03:34and mint as well.
0:03:34 > 0:03:37Put it in the food processor,
0:03:37 > 0:03:42process that down with a tiny little bit of fish sauce.
0:03:42 > 0:03:47Thai fish sauce. Which has a very... Ooh!
0:03:47 > 0:03:49That's quite a lot!
0:03:49 > 0:03:50Quite a generous...
0:03:50 > 0:03:55I really like that pungency that you get with excessive use of...
0:03:55 > 0:03:59I don't think you need to get him back. He gets his own back.
0:03:59 > 0:04:04- Moving on.- Right.- Coriander. - Yeah.- Mint. Yoghurt.
0:04:04 > 0:04:07If you could just blitz that down together. Get a frying pan on here.
0:04:07 > 0:04:10That pickling mix is nearly ready to go.
0:04:10 > 0:04:14- Those langoustine are ready to come out now.- We've had 55 seconds.
0:04:14 > 0:04:17Ten seconds over, but we're going to serve them straightaway, so...
0:04:17 > 0:04:21- Do you want the garlic in this bit as well?- Garlic would be nice.
0:04:21 > 0:04:24Just two or three thin slices of garlic in there.
0:04:24 > 0:04:27Don't want to make it too strong.
0:04:27 > 0:04:28So, that's the langoustine.
0:04:28 > 0:04:32The halibut, we've got a beautiful piece of halibut fillet.
0:04:32 > 0:04:37We're just going to pan-fry that for about...two minutes,
0:04:37 > 0:04:41- something like that, on either side. - I mentioned the cookery schools.
0:04:41 > 0:04:43- You've got another one opening up now.- Aberdeen.
0:04:43 > 0:04:46Five years in the planning. We were going to be outside Aberdeen,
0:04:46 > 0:04:49but the cook school market's going to change, I think.
0:04:49 > 0:04:52People don't want to travel so much nowadays,
0:04:52 > 0:04:56looking for city centre, so we're taking the cook school to the people.
0:04:56 > 0:04:59We've got sort of hands on for...
0:04:59 > 0:05:03A beautiful church hall right in the city centre of Aberdeen.
0:05:03 > 0:05:07Downstairs, we've got this kind of new thing - a quick cook bar.
0:05:07 > 0:05:10- Did you just turn the gas up for me? - Yes.
0:05:10 > 0:05:12I'm glad somebody's paying attention.
0:05:12 > 0:05:16So, this quick cook bar, you can come and do a short course,
0:05:16 > 0:05:19maybe two hours, learn to bake.
0:05:19 > 0:05:22Richard will come up and give me some...
0:05:22 > 0:05:26I'm not the best baker in the world. But I know a man that can!
0:05:26 > 0:05:29Teach you how to make stock, cook your lunch,
0:05:29 > 0:05:32come in, cook your supper, maybe even cook your supper
0:05:32 > 0:05:37and take it home and you can be the conquering dad who's done that.
0:05:37 > 0:05:40So, yeah. That opens next week, which seems very close.
0:05:40 > 0:05:44It was a building site when last I saw it.
0:05:44 > 0:05:48- How are you doing with the veg? - I'm getting there.
0:05:48 > 0:05:51I've taken the seeds out of the cucumber, because...
0:05:51 > 0:05:53James, that's beautiful chopping, mate.
0:05:53 > 0:05:56- Is that all right?- I aspire... - Knife skills.
0:05:56 > 0:05:58His knife skills are extraordinary.
0:05:58 > 0:06:02I think I've got a new Food Hell, actually. Langoustine's intestine.
0:06:02 > 0:06:04Ah!
0:06:05 > 0:06:09What do you do with those? Make a sorbet out of them later on?
0:06:09 > 0:06:11You put them in a stock pot, but...
0:06:11 > 0:06:16Yeah, not the most appetising looking thing on the planet.
0:06:16 > 0:06:19There's your pickle, which we've put some of the radishes in one,
0:06:19 > 0:06:22- and the cucumber and the shallots in the other.- Beautiful.
0:06:22 > 0:06:24And you've put the pickling mix on top.
0:06:24 > 0:06:27Normally, you would give that...half an hour,
0:06:27 > 0:06:31but for our purposes, five minutes will be OK. Use those, James.
0:06:31 > 0:06:35I think they'll be good. For the... I think they'll be... Yeah.
0:06:35 > 0:06:38- OK.- Are we going to use the ones we made earlier?- I'll go and get them.
0:06:38 > 0:06:41Let's have a look and see which ones are nicer.
0:06:41 > 0:06:43- These ones?- Yes, those ones.
0:06:43 > 0:06:45The ones we did earlier.
0:06:45 > 0:06:48Don't forget, Nick's recipe, along with all the other studio
0:06:48 > 0:06:52recipes from today's show on bbc.co.uk/saturdaykitchen.
0:06:52 > 0:06:54Right, leave those for at least ten minutes.
0:06:54 > 0:06:57I keep them separate because of the colour.
0:06:57 > 0:06:59The colour comes out of the radishes, which is
0:06:59 > 0:07:03something I did learn from you earlier on. You never stop learning.
0:07:03 > 0:07:06I guess you're never going to stop reminding me that you did that.
0:07:06 > 0:07:11- Do you want this blended?- Yes, please.- OK. What's in here, then?
0:07:11 > 0:07:14- Sorry?- What's in here?
0:07:14 > 0:07:18That is coriander, mint, a generous glug of Thai fish sauce,
0:07:18 > 0:07:21and a little bit of garlic and some full fat yoghurt.
0:07:21 > 0:07:24- You want some salt and pepper in there?- Yes, please.
0:07:24 > 0:07:25A little seasoning.
0:07:25 > 0:07:29And I am going to add a little bit of lemon juice into my halibut.
0:07:29 > 0:07:33Starting with the oil. Oil for heat, butter for colour and flavour.
0:07:33 > 0:07:35A little lemon juice
0:07:35 > 0:07:38and I'm going to baste that in this lovely lemon butter.
0:07:38 > 0:07:43This is the halibut... You actually farm halibut as well in Scotland.
0:07:43 > 0:07:48They do. Yeah. Takes a long time. Halibut's very challenging to farm.
0:07:48 > 0:07:51Farmed salmon, Scotland excels at that.
0:07:51 > 0:07:54You could actually do this dish with a piece of salmon.
0:07:54 > 0:07:56Easier to get hold of as well.
0:07:56 > 0:07:59- Yeah.- So, can I just have a quick taste of that?
0:07:59 > 0:08:03- I'm going to put more of this.- You think that needs a bit more?- Yeah.
0:08:03 > 0:08:05OK.
0:08:05 > 0:08:08Yeah, you're right. Quite a lot of fish sauce in there, James!
0:08:08 > 0:08:12- I can't help that, you see?- I'm not really sure how that got there.
0:08:12 > 0:08:15- Is it called giger halibut?- Gigha. The island of Gigha.
0:08:15 > 0:08:17Gigha.
0:08:17 > 0:08:21So, piece of halibut.
0:08:21 > 0:08:26- We've got the langoustine, you're making the sauce on there.- We had...
0:08:26 > 0:08:30What's that? I thought you were going to ask me a question.
0:08:30 > 0:08:34- We had your mate from Ireland on. - Oh, Mr Rankin, yeah.
0:08:34 > 0:08:37You've been travelling around Scotland together.
0:08:37 > 0:08:39- Scotland and Ireland.- Right. - We did that...
0:08:39 > 0:08:42- North Irish coast, Antrim coast.- Oh, yeah?
0:08:42 > 0:08:45This series, with my mate Paul Rankin, who is an Irish chef,
0:08:45 > 0:08:48and it was fascinating, because the whole Ireland
0:08:48 > 0:08:50and Scotland thing is very similar.
0:08:50 > 0:08:54We were following the tradition of the plantation of Ulster,
0:08:54 > 0:08:57people going across, taking the baking tradition with them and
0:08:57 > 0:09:02the similarities in the way people cook in Scotland and in Ireland.
0:09:02 > 0:09:06- Of course, we want to put the langoustine...- I am doing!
0:09:06 > 0:09:08So, a little bit of this...
0:09:08 > 0:09:11You could learn this dish at your cookery school as well.
0:09:11 > 0:09:14You can, because by the time I've finished this programme,
0:09:14 > 0:09:17I will have perfected it! And I'll know what I'm talking about.
0:09:17 > 0:09:23So, on goes the fish. A little pool of that lovely, vibrant green sauce.
0:09:23 > 0:09:28Just warm the langoustines through in the buttery juices from the pan.
0:09:28 > 0:09:30And it intensifies the flavours,
0:09:30 > 0:09:34this little second warming through makes all the difference.
0:09:34 > 0:09:37We're not going to waste any of these,
0:09:37 > 0:09:40so all the tails round the outside.
0:09:40 > 0:09:44And there's nothing quite like a langoustine for breakfast.
0:09:44 > 0:09:48I have to say, it would definitely be my Food Heaven, langoustines.
0:09:48 > 0:09:49They are just...
0:09:49 > 0:09:52Do you get asked a lot about what your last meal would be?
0:09:52 > 0:09:56- Langoustines.- Langoustines and a bit of steak.- And a bacon sandwich.
0:09:56 > 0:10:00James, honestly, that's what I say - a bacon and egg sandwich.
0:10:00 > 0:10:03- Or a bacon and egg roll.- No! It's got to be white sliced bread.
0:10:03 > 0:10:08- None of that roll or crusty bread! - No, no, a nice Scottish roll.
0:10:08 > 0:10:11A little Japanese pickled ginger in there.
0:10:11 > 0:10:14While we discuss bacon sandwiches... Go on, then!
0:10:14 > 0:10:18- Apart from the garnish... - Hurry up! We're over time!
0:10:18 > 0:10:22A little bit of coriander cress on the top there.
0:10:22 > 0:10:26That is our pan-fried halibut, pickled vegetables,
0:10:26 > 0:10:31langoustine and, of course, that wonderful coriander dressing.
0:10:31 > 0:10:34- We got there in the end. - We did, mate!
0:10:38 > 0:10:41There you go. It does look fantastic.
0:10:41 > 0:10:46It's going to taste delicious. Dive in to this one. A little starter.
0:10:46 > 0:10:47- Wow!- There you go.
0:10:47 > 0:10:52- Look at that.- So, that little Thai fish sauce, just a tiny bit.
0:10:52 > 0:10:55You need to be quite careful with the green stuff, cos it's quite salty
0:10:55 > 0:11:00- because of the amount of Thai fish sauce.- And that is the saltiness...
0:11:00 > 0:11:02Yes, it's pretty salty!
0:11:02 > 0:11:05- What do you reckon to the langoustines, though?- Gorgeous.
0:11:05 > 0:11:08- Very simple.- It's the texture of them. They're so delicate.
0:11:08 > 0:11:11- Beautiful.- And also, you don't refresh it into ice cold water,
0:11:11 > 0:11:15- you just leave it. - If you put it in ice cold water, you lose some of that flavour
0:11:15 > 0:11:20and freshness and there's a school of thought that says langoustines should never see the inside of a fridge.
0:11:20 > 0:11:24They should be cooked and served straightaway, if you want to get that real sweet intensity.
0:11:28 > 0:11:32And if you haven't already got a bacon sarnie in your hand,
0:11:32 > 0:11:35make that instead. It would certainly be an original breakfast.
0:11:35 > 0:11:38Coming up, I'll be making home-made salad cream for The Script singer
0:11:38 > 0:11:42Danny O'Donoghue, after Rick Stein takes us
0:11:42 > 0:11:45to Nottinghamshire, on the hunt for some pork pies.
0:11:45 > 0:11:48'In the grounds of this detached house in Cropwell Butler
0:11:48 > 0:11:50'in Nottinghamshire
0:11:50 > 0:11:54'are three brothers who make the best pork pies I've tasted in a long time
0:11:54 > 0:11:58- 'from a recipe going back 150 years.' - Can you just smell that, Rick?
0:11:58 > 0:12:01'I think pork pies are regarded generally as the butt of many
0:12:01 > 0:12:06'a British Rail joke, which went with the curled up sandwiches.
0:12:06 > 0:12:09'In fact, I've noticed that in most of the pork pies I've had recently,
0:12:09 > 0:12:13'there's a serious absence of jelly. This is the heart of a pork pie.
0:12:13 > 0:12:16'Jelly made from pigs' trotters,
0:12:16 > 0:12:19'which have been simmered till they fall apart.'
0:12:19 > 0:12:22- This mixer looks as though your grandfather may have...- Yeah, sure.
0:12:22 > 0:12:25This mixer's got a lot of history with it.
0:12:25 > 0:12:28My grandfather, when he was in business in Nottingham,
0:12:28 > 0:12:32he had 16 of these in a row, all working, mixing pastry, mixing
0:12:32 > 0:12:36meat, and I think this is the only left, probably in England today.
0:12:36 > 0:12:40We can get our hands into it and mix it at the pace we like to mix,
0:12:40 > 0:12:43and then when the hot boiled lard and water
0:12:43 > 0:12:50and salt go in...I can mix it well with my hands.
0:12:50 > 0:12:53So, it's a hot water pastry you're making.
0:12:53 > 0:12:57Boiling water, which we're going to tip now. English lard, sea salt.
0:12:57 > 0:13:03- Sea salt?- Sea salt. And we're going to slow tip it in, Rick.
0:13:04 > 0:13:07And all that should mix in with that pastry
0:13:07 > 0:13:11- and really hit it with some power. - Brilliant.- Thank you, Rick.
0:13:11 > 0:13:15That's all right. So, what's the secret of a really good pork pie?
0:13:15 > 0:13:19I think the secret is the ingredients,
0:13:19 > 0:13:21the quality of the ingredients.
0:13:21 > 0:13:24We hand-butcher everything, chop it in a mincer, but chop it
0:13:24 > 0:13:28in a big mincer, so you've got the quality of the meat there.
0:13:28 > 0:13:30Big chunks of meat.
0:13:30 > 0:13:34That's mixed perfect now. No need to mix that no more. Job done.
0:13:37 > 0:13:41Everything about this is apt, because the pigs are local,
0:13:41 > 0:13:44and it's tied in with the cheese, with Stilton.
0:13:44 > 0:13:47Yeah, the history goes back years, where everyone produced...
0:13:47 > 0:13:51Little farmers produced the pigs, the cheese was being produced, they
0:13:51 > 0:13:55needed something to feed the pigs on, so they fed them with the whey.
0:13:55 > 0:13:58Of course, the quality of a pig when it's fed with whey is beautiful.
0:13:58 > 0:14:02The meat. And so I think they had so much pork around, they said,
0:14:02 > 0:14:04"Right, let's make a pie."
0:14:04 > 0:14:08And they just made it by hand, which is a Melton Mowbray pork pie,
0:14:08 > 0:14:09when it's made by hand.
0:14:09 > 0:14:12They look fantastic.
0:14:12 > 0:14:14Beauties!
0:14:14 > 0:14:18- They're cooked, they're ready. - They're bubbling up.
0:14:18 > 0:14:19They've been in there an hour.
0:14:19 > 0:14:22Simple question, but what do pork pies mean to you?
0:14:22 > 0:14:24Oh, everything, really. It's my life.
0:14:24 > 0:14:29Sadly, at 2.30am, you can wake up, wondering if you've jellied
0:14:29 > 0:14:32the pies, or if they're ready to be sold the next day.
0:14:32 > 0:14:35It's a passion. And once you've picked the pie, you've cut it,
0:14:35 > 0:14:38you've got that segment in your hand,
0:14:38 > 0:14:42ready to eat, you bite into it and you get that lovely crunch of the pastry, and then you're
0:14:42 > 0:14:46into the softness of the jelly and then another texture with the meat.
0:14:48 > 0:14:53Hand in hand with the making of pork pies is Stilton cheese,
0:14:53 > 0:14:57one of the most famous cheeses in the land, and it all started here,
0:14:57 > 0:15:00at this pub, The Bell.
0:15:00 > 0:15:04This was a coaching inn on the Great North Road.
0:15:04 > 0:15:07The equivalent now, I suppose, of a motorway service station.
0:15:08 > 0:15:11The coaches used to stop on the way to London
0:15:11 > 0:15:16and people with sophisticated palates would taste the cheese
0:15:16 > 0:15:18and recognise it for its greatness.
0:15:18 > 0:15:21Interestingly, Stilton wasn't actually
0:15:21 > 0:15:25made in the village of Stilton, it was made a bit further north,
0:15:25 > 0:15:29at a place called Wymondham, but the landlord of the pub here,
0:15:29 > 0:15:34The Bell, was a real entrepreneur and built up this sale for cheeses,
0:15:34 > 0:15:38had a sister-in-law who made fantastic cheese up there.
0:15:38 > 0:15:41And she had a bit of sense, cos she only sent the best
0:15:41 > 0:15:45cheeses down here to her brother-in-law, so not unnaturally,
0:15:45 > 0:15:47the cheeses flourished
0:15:47 > 0:15:52and ultimately became one of the world's most famous cheeses.
0:15:52 > 0:15:56As for the taste, the blue veining in it gives it a tartness.
0:15:56 > 0:15:59It's sort of almost like a lot of food - it's sort of point
0:15:59 > 0:16:01and counterpoint.
0:16:01 > 0:16:03And that's what makes it so satisfying.
0:16:03 > 0:16:07And actually, what they eat with it around here is a sweet plum bread,
0:16:07 > 0:16:11which again emphasises this point and counterpoint, which I love so much.
0:16:11 > 0:16:14'So far in my gastronomic journey,
0:16:14 > 0:16:18'I feel I haven't done justice to the vegetables we grow here.
0:16:18 > 0:16:23'I've come to Coleshill organic farm to meet Peter and Sonia Richardson.'
0:16:23 > 0:16:27It must be a very nice place to work. All these flowers everywhere.
0:16:27 > 0:16:29Yeah, that's our singing gardener.
0:16:29 > 0:16:33- Why? Cos she's so happy, working here?- That's it, yeah!
0:16:33 > 0:16:37She likes being in a walled garden. There's something timeless.
0:16:37 > 0:16:39Yeah, it's just a very special place to work.
0:16:39 > 0:16:44What we try and do when we do our boxes is we send out newsletters too with recipes and things,
0:16:44 > 0:16:47just so that perhaps when people get an unusual vegetable,
0:16:47 > 0:16:52like a celeriac, they can actually do something with it that
0:16:52 > 0:16:54they're going to enjoy, hopefully.
0:16:54 > 0:16:58'Whoever thought up vegetable boxes was a genius.
0:16:58 > 0:17:01'Paying a small sum of money each week to a local
0:17:01 > 0:17:04'farmer for a selection of his fresh produce.
0:17:04 > 0:17:09'Well, it inspired me to come up with this dish - leek cannelloni,
0:17:09 > 0:17:11'with provolone piccante cheese.
0:17:11 > 0:17:14'First of all, melt some butter in a non-stick pan,
0:17:14 > 0:17:17'then add three or four sliced leeks.
0:17:17 > 0:17:21'Stir the leeks around in the butter and add some thyme.
0:17:21 > 0:17:23'I'm using lemon thyme here.
0:17:23 > 0:17:28'Continue to cook gently while you crush some garlic.
0:17:28 > 0:17:32'These organic leeks taste hotter and more peppery than ordinary ones.
0:17:32 > 0:17:37'I add a small amount of water, a little more stirring
0:17:37 > 0:17:41'and then some salt and freshly ground black pepper.
0:17:41 > 0:17:43'I need a good concentrated tomato sauce
0:17:43 > 0:17:46'to spread under the cannellonis.'
0:17:46 > 0:17:49Just take some olive oil and some finely chopped onion
0:17:49 > 0:17:52and chopped garlic.
0:17:52 > 0:17:54Sweat off the onion and garlic and olive oil,
0:17:54 > 0:17:57then add a can of Italian chopped tomatoes.
0:17:57 > 0:18:00Don't bother with fresh British tomatoes,
0:18:00 > 0:18:03they won't taste good enough. Then you just knock that down.
0:18:03 > 0:18:05You sort of reduce it right down.
0:18:05 > 0:18:08You make a thing called a gastrique, and this is a real little tip.
0:18:08 > 0:18:10What it is is just a little bit of vinegar,
0:18:10 > 0:18:15about two tablespoons of vinegar, with about a teaspoon of sugar,
0:18:15 > 0:18:19and you just boil that down to a real essence and add that.
0:18:19 > 0:18:20Then a bit of salt and pepper.
0:18:20 > 0:18:23But the gastrique really gives the tomato sauce a real lift
0:18:23 > 0:18:25and people say, "Gosh!
0:18:25 > 0:18:28"What is it so special about that tomato sauce?"
0:18:28 > 0:18:33Don't get me wrong, I really like English tomatoes in the summer, and
0:18:33 > 0:18:37they're perfect for this sauce then, but not the hothouse winter ones.
0:18:37 > 0:18:39You're better off with tinned.
0:18:39 > 0:18:44Now I add some ricotta cheese to the nicely softened leeks.
0:18:44 > 0:18:47And roll about a tablespoon up in some soft lasagne.
0:18:50 > 0:18:54Now, to finish the dish off, a simple bechamel sauce.
0:18:54 > 0:18:58First, I need to infuse flavour into the milk.
0:18:58 > 0:19:01I tip it into a saucepan, add half an onion,
0:19:01 > 0:19:04studded with three or four cloves.
0:19:04 > 0:19:07Then I add a bay leaf or two and a few peppercorns
0:19:07 > 0:19:10and then I simmer, but I don't let it boil.
0:19:10 > 0:19:15I take it off the heat, and in another saucepan, melt some butter.
0:19:15 > 0:19:18Add some flour and stir to make a roux.
0:19:18 > 0:19:21I'll cook this gently for three or four minutes.
0:19:21 > 0:19:24Now I pour the milk through a sieve and into the roux
0:19:24 > 0:19:27and whisk briskly to make a smooth sauce.
0:19:27 > 0:19:33Bechamel's the easiest mother sauce to make and goes back to Louis XIV.
0:19:33 > 0:19:37There's loads of rows whether it was French or Italian in origin.
0:19:37 > 0:19:39I'm not too bothered. It just works for me!
0:19:39 > 0:19:42I add a bit of cream and some grated provolone.
0:19:42 > 0:19:46It's a cow's milk cheese from southern Italy.
0:19:46 > 0:19:49Finally, I add an egg yolk for an extra bit of richness
0:19:49 > 0:19:52and to make the sauce brown on top in the oven.
0:19:52 > 0:19:54Then I whisk in some salt.
0:19:54 > 0:19:58I have to admit that the idea for this dish came from our own
0:19:58 > 0:20:02leeks with plain white sauce, which goes so well with roast lamb.
0:20:02 > 0:20:06I pour the sauce right over the cannellonis
0:20:06 > 0:20:09and sprinkle with the cheese.
0:20:09 > 0:20:12So, all that remains to be done is to bake in an oven
0:20:12 > 0:20:18at about 200 degrees...centigrade, that is, for about half an hour.
0:20:19 > 0:20:22Now, this, of course, if a vegetarian dish.
0:20:22 > 0:20:25I feel a bit sorry for Christopher, our cameraman.
0:20:25 > 0:20:30He's a vegetarian and he suffers awfully bland food with such
0:20:30 > 0:20:32stoicism on our travels.
0:20:32 > 0:20:37It's so rare to get something good. This is for him. He really liked it!
0:20:43 > 0:20:46Thanks for that, Rick. Now, today's masterclass, I thought
0:20:46 > 0:20:49I'd show you something that is perfect for barbecued
0:20:49 > 0:20:52things for this weekend, and it's a salad cream.
0:20:52 > 0:20:54You can buy it, but that kind of defeats the object.
0:20:54 > 0:20:58So simple to make. First, I'm going to get my fish on for this, cos I'm going to
0:20:58 > 0:21:02serve it with a piece of salmon, so just slowly cook the salmon fillet.
0:21:02 > 0:21:06A little bit of salt on here. Place that on a gentle heat.
0:21:06 > 0:21:11Skin side down, just to cook that. Very quickly, salad cream.
0:21:11 > 0:21:14How this differs from mayonnaise is the ingredients we've got here -
0:21:14 > 0:21:18mainly the difference is hard-boiled egg yolks.
0:21:18 > 0:21:20And, of course, cream.
0:21:20 > 0:21:26First, we take some hard-boiled egg yolks. Get those. Open them up.
0:21:26 > 0:21:29Place them in a blender.
0:21:29 > 0:21:33And then we pop some sugar in.
0:21:33 > 0:21:35Some vinegar.
0:21:35 > 0:21:37There we go.
0:21:37 > 0:21:40Some mustard.
0:21:40 > 0:21:43And double cream.
0:21:43 > 0:21:46So, that's the basis of our salad cream.
0:21:46 > 0:21:50And what we do is place the lid on, blend it for about
0:21:50 > 0:21:5420 seconds, 30 seconds, just till it starts to thicken up a bit.
0:21:54 > 0:21:57It'll thicken up with just a touch of lemon juice as well.
0:21:57 > 0:21:59We cook that just...
0:21:59 > 0:22:02Sorry, just blitz that gently until it starts to thicken.
0:22:02 > 0:22:04That's just the cream whipping up.
0:22:04 > 0:22:09And then you take some light olive oil,
0:22:09 > 0:22:13just as it starts to blend up, then we can slowly add this oil.
0:22:13 > 0:22:15And it'll thicken up
0:22:15 > 0:22:18into salad cream.
0:22:18 > 0:22:23And then as soon as we add the oil, it can come off. Salad cream.
0:22:23 > 0:22:26Bit of salt, bit of pepper, and you've got your own salad cream.
0:22:26 > 0:22:29It's going to be great to go with this salmon.
0:22:29 > 0:22:31And that's that.
0:22:31 > 0:22:34We're going to serve it with some English asparagus
0:22:34 > 0:22:37and some peas, a nice little salad. So, congratulations on The Voice.
0:22:37 > 0:22:40What was that like, getting the phone call? Slightly different!
0:22:40 > 0:22:44Yeah, it was very different to doing a Script show.
0:22:44 > 0:22:48You're live on air in front of the whole of the UK, warts and all.
0:22:48 > 0:22:53But I was very honoured to accept it and say, "What I've got to offer...
0:22:53 > 0:22:56"I'm in a band and we've come up the hard way.
0:22:56 > 0:22:59"We've done as many gigs as you possibly can."
0:22:59 > 0:23:02You've come up the hard way, but you've come up from a musical
0:23:02 > 0:23:06- background, cos your father was a pianist.- That's right.
0:23:06 > 0:23:10He was an incredible piano player. He played behind Roy Orbison.
0:23:10 > 0:23:12He was a songwriter.
0:23:12 > 0:23:15He was signed to The Beatles' publishing company as well.
0:23:15 > 0:23:17He was really great.
0:23:17 > 0:23:20I didn't lick it off a stone, I was the sixth child of six children,
0:23:20 > 0:23:25growing up in Dublin, so we were all very musical.
0:23:25 > 0:23:28- Could have been the new Corrs! - Yeah, or the Osmonds!
0:23:28 > 0:23:31The Brady Bunch. There was three guys, three girls.
0:23:31 > 0:23:34Why is that about Ireland and the music? Cos it just seems...
0:23:34 > 0:23:36I know that it's everywhere.
0:23:36 > 0:23:39For a lot of years, we were a very poor country, I guess.
0:23:39 > 0:23:43Music was a massive outlet for pain and stories
0:23:43 > 0:23:45and we're a massive storytelling...
0:23:45 > 0:23:49Last time I stayed in Dublin, there was a guy playing
0:23:49 > 0:23:52riggity ping ping ping outside my bedroom window at about 4am!
0:23:52 > 0:23:55- Can't get away from it, can you? - Didn't sound like me, did it?
0:23:55 > 0:23:59- It wasn't you.- Earning some extra shillings outside The Voice!
0:23:59 > 0:24:03- But it is. Music is everywhere in Ireland.- Everywhere.
0:24:03 > 0:24:07Growing up, to kind of get recognised, you either picked
0:24:07 > 0:24:10up a guitar or a bass, or you sang or you played piano.
0:24:10 > 0:24:12Definitely in my family...
0:24:12 > 0:24:15The room I grew up in was called the Rock'n'Roll room.
0:24:15 > 0:24:18It was a room that for 20 years, friends of mine
0:24:18 > 0:24:22and my brothers had come in and wrote signatures on the wall,
0:24:22 > 0:24:25so it looks like a backstage area in a gig, a venue.
0:24:25 > 0:24:31You got recognised quite young, by a certain manager. The U2 manager.
0:24:31 > 0:24:34Yeah, Paul McGuinness recognised something in me
0:24:34 > 0:24:37when I was 16 or 17 years old, myself
0:24:37 > 0:24:41and the guitarist in The Script, and signed us to his management label.
0:24:41 > 0:24:45- That was the band before The Script. - Yeah, a band called My Town.
0:24:45 > 0:24:48We went over to America. We were producing and writing and just...
0:24:48 > 0:24:52We spent ten years over in America, just learning our craft,
0:24:52 > 0:24:55really honing in on songwriting and the actual business side.
0:24:55 > 0:24:57I guess that's why I'm on The Voice,
0:24:57 > 0:25:01cos I can offer all those insights into production and songwriting.
0:25:01 > 0:25:02Songwriting's the key.
0:25:02 > 0:25:05It really is. Song is king, you know?
0:25:05 > 0:25:08If you look after the song, the song will look after you.
0:25:08 > 0:25:11It certainly has, cos when you launched The Script,
0:25:11 > 0:25:13you had two massive hits with...
0:25:13 > 0:25:16Yeah, Man Who Can't Be Moved and Break Even.
0:25:16 > 0:25:20Both just went worldwide smashes and phenomenal for us.
0:25:20 > 0:25:23We've been listening to them all morning.
0:25:23 > 0:25:26- The girls have been playing them. - Thanks, ladies! PRS, give me the money for it!
0:25:26 > 0:25:29They didn't react like this with Bill Oddie when he was on the show!
0:25:29 > 0:25:32Poor fella's still in the dressing room, waiting for his car!
0:25:32 > 0:25:36- That was two years ago!- Covered in dust and cobwebs! Thanks, ladies!
0:25:36 > 0:25:40But then, of course, now you see it from a different point of view.
0:25:40 > 0:25:42Now you're mentoring these people as well.
0:25:42 > 0:25:45So, the people you've got left, Bo and Max?
0:25:45 > 0:25:47Yeah, I've got Bo Bruce and Max Milner,
0:25:47 > 0:25:50two of the most talented people in the competition.
0:25:50 > 0:25:53And the reason I say that is we've got singers
0:25:53 > 0:25:55and we've got great big singers,
0:25:55 > 0:25:57but none of them are really all-round artists,
0:25:57 > 0:26:01someone who is not only a great artist, can play, can write,
0:26:01 > 0:26:03can sing, can produce, but also at the same time
0:26:03 > 0:26:06is a nice person, can get up at 7am,
0:26:06 > 0:26:10come in and do songs like this and leave a great taste in everybody's mouth cos they're nice people.
0:26:10 > 0:26:14Do you think that's part of the negative side of what's happened to the industry?
0:26:14 > 0:26:19Cos it's almost instant now. Like yourself, you had to work through...
0:26:19 > 0:26:22I guess what I had to teach a lot of my contestants is that
0:26:22 > 0:26:23nothing comes easy.
0:26:23 > 0:26:27The fact that you're going to be launched into a massive world
0:26:27 > 0:26:30for relatively little or no work,
0:26:30 > 0:26:33that's what I'm there to provide, is the ten years of hard graft
0:26:33 > 0:26:38that I've had to do to get where I am, pass a little bit of that on to them, and try and hopefully,
0:26:38 > 0:26:42they'll go on with The Script's ethos or my ethos.
0:26:42 > 0:26:46It's hard work and dedication. That's how I got where I am.
0:26:46 > 0:26:49So, how does this programme change tonight, then?
0:26:49 > 0:26:51You're all together, aren't you?
0:26:51 > 0:26:54We've been kind of fighting, me and Jessie...
0:26:54 > 0:26:57It's been Team Dan against Team Jessie on one week
0:26:57 > 0:27:00and then it's been Team Tom and Team Will the other week.
0:27:00 > 0:27:03This is the first time you get all four coaches' teams
0:27:03 > 0:27:07against each other on the one night. So, it's fisticuffs at dawn now.
0:27:07 > 0:27:09It really is. We have...
0:27:09 > 0:27:13Everybody's down to two contestants and then, the UK,
0:27:13 > 0:27:16if you thought we've been doing a bad job, now it's your turn.
0:27:16 > 0:27:19- It's just the public vote now. - Yeah, just the public vote,
0:27:19 > 0:27:22to take four finalists into next week's final.
0:27:22 > 0:27:26Again, I'm really nervous tonight, cos you never know what way
0:27:26 > 0:27:28it's going to go or who's going to vote.
0:27:28 > 0:27:33We've been working really hard all week on the production.
0:27:33 > 0:27:35You do camera blocking, so how you look on camera,
0:27:35 > 0:27:39down to the light show, down to clothes, songs, lyrics, bass...
0:27:39 > 0:27:42I know what you mean. We get all that on this show!
0:27:42 > 0:27:46- It's quite like cooking!- You've got five people in your dressing room.
0:27:46 > 0:27:49I'm lucky if I get a can of Red Bull and two eye drops!
0:27:49 > 0:27:53I hope you don't mix it up and drink the eye drops!
0:27:53 > 0:27:57Oh, the budgets between 9am and 9pm! The budgets are massive!
0:27:57 > 0:28:01Tell us about The Script, then. You've got two albums out now.
0:28:01 > 0:28:05- Your third album's out...? - Third album is out in September.
0:28:05 > 0:28:10We've been going between The Voice and the studio.
0:28:10 > 0:28:13The lads have been looking after the production and the writing.
0:28:13 > 0:28:16Meanwhile, I come in and write the song, go back to The Voice,
0:28:16 > 0:28:19do my thing and come back that night and vocal it.
0:28:19 > 0:28:22Mark and Glen have been putting the final
0:28:22 > 0:28:27touches on the album for release in September, so it's been really hard.
0:28:27 > 0:28:30I look like I've got two Lacoste bags under my eyes.
0:28:30 > 0:28:31I paid for these babies!
0:28:31 > 0:28:35It's not cos I was out last night. I've been working very, very hard.
0:28:35 > 0:28:38We've been really going at it to try
0:28:38 > 0:28:42and have an album ready this year, in September.
0:28:42 > 0:28:44So, you're going to tour as well?
0:28:44 > 0:28:46Yeah, we've a tour planned for October.
0:28:46 > 0:28:50- It's going to be our first world tour.- World tour!
0:28:50 > 0:28:53Yeah, it sounds so bizarre, cos three years ago,
0:28:53 > 0:28:55we were playing to 26 people in a club
0:28:55 > 0:28:59and here we are on The Voice, and after that, we'll be going on
0:28:59 > 0:29:03a world tour for a year, and before you know it, fingers crossed,
0:29:03 > 0:29:06if the BBC have me back again, The Voice will start in January.
0:29:06 > 0:29:08It never really ends.
0:29:08 > 0:29:11Work, for me, like yourself, it's just life.
0:29:11 > 0:29:14If you love what you do then it's not work, you want to get up
0:29:14 > 0:29:16- and do it every day.- Yeah(!)
0:29:16 > 0:29:19Maybe I'm talking the wrong...
0:29:19 > 0:29:22- Are you a bit jaded?- No. I'm all right.
0:29:22 > 0:29:25I actually thought I was coming on the show,
0:29:25 > 0:29:29- you'd get a big red chair and if the cooking was good, I'd just, like... I want you on my team!- Easy now!
0:29:29 > 0:29:32We've got a little salad there, a little pea salad.
0:29:32 > 0:29:34There's a little bit of salad cream.
0:29:34 > 0:29:37And then you've got your little piece of fish.
0:29:37 > 0:29:39It sits on the side of it. Clean plate.
0:29:39 > 0:29:43- The peas have just been blanched, but there you go.- Beautiful. Black Eyed Peas in the pod!
0:29:43 > 0:29:46We cooked that piece of fish like we did a couple of weeks ago. Sorry?
0:29:46 > 0:29:49- Black Eyed Peas in a pod. - Oh, there you go.- Sorry, Will!
0:29:49 > 0:29:52- You've got two people left, so we've got to vote for you guys.- Yup!
0:29:52 > 0:29:57- There you go. Happy with that? - Who are you going to vote for? - I actually prefer Max.
0:29:57 > 0:30:01- Team Dan! Oh, Max. OK!- Yeah, I like Max.- Why, in particular?
0:30:01 > 0:30:04I thought the track they did, Free Falling, was brilliant.
0:30:04 > 0:30:07It's amazing, isn't it? This is actually really good too.
0:30:07 > 0:30:08There you go.
0:30:11 > 0:30:14Honestly, you should try making that salad cream at home.
0:30:14 > 0:30:17You'll never go back to the bottled stuff
0:30:17 > 0:30:19and it tastes great with asparagus.
0:30:19 > 0:30:23If you'd like to have a go at cooking any of the studio recipes,
0:30:23 > 0:30:26they're all just a click away, on our website, bbc.co.uk/recipes.
0:30:26 > 0:30:29Today, we're looking back at some of the great cooking
0:30:29 > 0:30:31from the Saturday Kitchen back catalogue.
0:30:31 > 0:30:35And now it's time for a visit from the hugely talented
0:30:35 > 0:30:38James Tanner, who's sharing a little lesson in multitasking.
0:30:38 > 0:30:40Welcome to the show. What are we cooking?
0:30:40 > 0:30:44We're cooking pan-seared sea bass with a prawn and chorizo cassoulet.
0:30:44 > 0:30:47- It had to be fish, being you. Right next to the coast.- Definitely.
0:30:47 > 0:30:50Great combination, but what's this here?
0:30:50 > 0:30:53This is the base for our cassoulet, and more importantly, our sauce,
0:30:53 > 0:30:56which we're going to use the shells from the prawns from.
0:30:56 > 0:30:59We're going to cook it off with a bit of banana shallot, some garlic,
0:30:59 > 0:31:03cayenne pepper, cook out some tomato puree and a shot of vermouth.
0:31:03 > 0:31:07Finish it with fish stock, a dash of cream, little bit of butter in there as well.
0:31:07 > 0:31:11As usual with you, there's not a lot left in the fridge.
0:31:11 > 0:31:14I like to incorporate a bit of lettuce in there as well,
0:31:14 > 0:31:17and also our beans. I'm using haricot blanc, or haricot beans.
0:31:17 > 0:31:22- We're going to show people how to cook those later.- We will, but first, can you shell me the prawns?
0:31:22 > 0:31:26I'm going to start off, obviously, with our sauce base, and it's not really a sauce,
0:31:26 > 0:31:29it's just a binding liquor that we're going to use for this.
0:31:29 > 0:31:31I'm chopping my banana shallot.
0:31:31 > 0:31:34I'm only doing enough for one, so just half of that.
0:31:34 > 0:31:37Also, we're going to incorporate a bit of garlic as well.
0:31:37 > 0:31:42- You're going to use the shells for the prawns.- Definitely. I wouldn't want to waste them at all,
0:31:42 > 0:31:45because there's a lot of flavour there.
0:31:45 > 0:31:48I've got a non-stick saute pan on the stove top.
0:31:48 > 0:31:51A dash of olive oil in there and we're going to grab the pan,
0:31:51 > 0:31:55straight in with our veg. No colour would be ideal for this.
0:31:55 > 0:31:59We want it so it's translucent, it won't turn bitter.
0:31:59 > 0:32:02While these are cooking down, you've got a few shells there.
0:32:02 > 0:32:05I'm doing it as quick as I can.
0:32:05 > 0:32:10I'm going to grab my fish board, cos I'm going to chop a prawn up as well.
0:32:10 > 0:32:14- I'm going to do this on the fish board.- The shells are very good.
0:32:14 > 0:32:16They make the most amazing sauces.
0:32:16 > 0:32:20- People don't really use them as much.- Exactly. You said it.
0:32:20 > 0:32:24This is just a classic take on a bisque sauce.
0:32:24 > 0:32:27I'm just going to crank up the heat, let the colour come out,
0:32:27 > 0:32:31they change colour, just a touch, because there is paprika
0:32:31 > 0:32:35in our chorizo, a touch of cayenne, just to spice things up.
0:32:35 > 0:32:37We're going to use some tomato puree.
0:32:37 > 0:32:41This adds colour, but more importantly, flavour.
0:32:41 > 0:32:44It's important to cook it out, cos it's concentrate.
0:32:44 > 0:32:47Otherwise, it'll be sour.
0:32:47 > 0:32:49Really push it all around. Let it get sticky.
0:32:49 > 0:32:52You need to cook out the tomato puree.
0:32:52 > 0:32:55Let it touch the base of the pan and coat everything.
0:32:55 > 0:32:59While that's doing that, we're going to hit it with a bit of vermouth.
0:32:59 > 0:33:02- Michael, you must cook using the shells as well.- Yeah.
0:33:02 > 0:33:05If you're cooking for one or two portions,
0:33:05 > 0:33:08put them in the freezer and utilise them later.
0:33:08 > 0:33:11Yeah, classic shellfish sauce, like a bisque, it's fantastic.
0:33:11 > 0:33:15Grinding the shells gives it more intensity of flavour.
0:33:15 > 0:33:17Finish things off, bit of fish stock.
0:33:17 > 0:33:20We're going to leave that to bubble up for around three minutes.
0:33:20 > 0:33:24Just leave that to one side and then finish it with a dash of cream at the end.
0:33:24 > 0:33:26- How do you want this sausage? - Cut it into lardons.
0:33:26 > 0:33:30- This is cooking chorizo. It's softer.- It's not cured.
0:33:30 > 0:33:33- The cured one is hard. - It's not cured for as long.
0:33:33 > 0:33:37The flavour is still there, though. We just need to release that oil.
0:33:37 > 0:33:41Regarding the fish, here we've got a wild sea bass.
0:33:41 > 0:33:44The dorsal and pectoral fins have been cut off it.
0:33:44 > 0:33:46I'm going to use the fillet from it.
0:33:46 > 0:33:49He's been reading it from books, don't worry!
0:33:49 > 0:33:51Off with the head!
0:33:51 > 0:33:54And then over here, you can see the middle bone, the backbone.
0:33:54 > 0:33:56What's that called?
0:33:56 > 0:33:59This is called the backbone. Very technical(!)
0:33:59 > 0:34:03By the way, there's no scales on this either. Obviously.
0:34:03 > 0:34:07Now, a sharp, flexible knife, make an incision by the backbone,
0:34:07 > 0:34:10keep your hand flat and let the knife pop against the bone.
0:34:10 > 0:34:14That way, you get all of the flesh. I'm only doing enough for one.
0:34:14 > 0:34:18We have the fillet. This is belly fat, I don't want that.
0:34:18 > 0:34:19And there's the pin bones.
0:34:19 > 0:34:23I'm just going to grab the knife, cut down and along.
0:34:23 > 0:34:27The idea is you take off that belly fat. Now, there's pin bones.
0:34:27 > 0:34:28Just push this all along.
0:34:28 > 0:34:34I've got some little pliers here and the idea is, you use the knife
0:34:34 > 0:34:39- and make them bones stick up. - These are proper fish pliers.
0:34:39 > 0:34:42You can use your partner's eyebrow tweezers.
0:34:42 > 0:34:45- They're brilliant. - They are. Pull away from yourself.
0:34:45 > 0:34:48Don't drag it back. You'll drag the flesh of the fish.
0:34:48 > 0:34:51Always pull away from yourself. There's one more there.
0:34:51 > 0:34:55OK, that one's out. I just want the fish for one portion.
0:34:55 > 0:34:57I'm going to score it to stop it from curling up on me
0:34:57 > 0:35:00and also cook it quicker for me.
0:35:00 > 0:35:03I want the skin to remain crispy, because our moisture is in the sauce.
0:35:03 > 0:35:06- A little bit of oil in there? - Yes, please.
0:35:06 > 0:35:08And we're going to do it in this front pan.
0:35:08 > 0:35:10Your restaurant... Well, you've got two restaurants, really.
0:35:10 > 0:35:13- We have.- One of them had a little accident.- Unfortunately so.
0:35:13 > 0:35:16A bit of a nightmare start to the year.
0:35:16 > 0:35:19We had a little bit of a fire going on.
0:35:19 > 0:35:22But all is going to plan and we should be open...
0:35:22 > 0:35:25Actually, I shall use this opportunity now. Two weeks' time,
0:35:25 > 0:35:28ladies and gentlemen. Reservation lines are open.
0:35:28 > 0:35:31Anyway. A bit of salt, a bit of pepper
0:35:31 > 0:35:33onto the sea bass fillet itself.
0:35:33 > 0:35:36As well as the restaurant, you've got... We've all got books out.
0:35:36 > 0:35:38- Rory's got a book out, you've got a book out.- I have.
0:35:38 > 0:35:41A new book come out in March. It's on ice creams and frozen desserts.
0:35:41 > 0:35:43So, parfaits, terrines, that kind of thing.
0:35:43 > 0:35:46Really great for the summer and very simple food as well.
0:35:46 > 0:35:51Regarding the bass, non-stick pan. Thank you, James,
0:35:51 > 0:35:53you've put some oil in, that's great.
0:35:53 > 0:35:55Lay the fish away from yourself, so it doesn't splat up against you.
0:35:55 > 0:36:00Just give it a little hold, like so. And that way, it will flatten out.
0:36:00 > 0:36:02- The chorizo... - Do you want these chopped?
0:36:02 > 0:36:04Yeah, if you could cut them on the bias, that would be wonderful.
0:36:04 > 0:36:07In the meantime, I'm going to get rid of this, wash my hands.
0:36:07 > 0:36:10Since his restaurant's been closed, he's been reading magazines.
0:36:10 > 0:36:14- Meanwhile, I'm going to cut these on the bias.- Thank you, James.
0:36:14 > 0:36:16You're a star.
0:36:16 > 0:36:19- Touch of cream in with the shells. - You using whipping cream for that?
0:36:19 > 0:36:20I am.
0:36:20 > 0:36:23A lot of people use double, but I think it's got a high fat content
0:36:23 > 0:36:27and this is a very rich dish anyway, so I don't want to overpower things.
0:36:27 > 0:36:30Touch of salt and a touch of pepper in there.
0:36:30 > 0:36:33We're just going to turn up the heat ever so slightly now.
0:36:33 > 0:36:35And then we're going to blitz this and pass it off.
0:36:35 > 0:36:38The chorizo, I want colourisation on it, I want oil coming through it.
0:36:38 > 0:36:40Give us a little masterclass on beans.
0:36:40 > 0:36:43These haricot blanc or haricot beans. As I said before,
0:36:43 > 0:36:45you can use bortolini, you can use butter beans for this.
0:36:45 > 0:36:48Soak them 24 hours in advance.
0:36:48 > 0:36:49Never use salt when you cook them
0:36:49 > 0:36:52because if you use salt, they'll go very hard on you.
0:36:52 > 0:36:53They'll take longer to cook.
0:36:53 > 0:36:55You're cooking them in chicken stock.
0:36:55 > 0:36:58I'm cooking them in fish stock. Fish stock, bay leaf, garlic and thyme.
0:36:58 > 0:37:01- Which is all in here.- We just cook them through. These are cooked.
0:37:01 > 0:37:04They take about 30 minutes. I'm going to drain these off.
0:37:04 > 0:37:07You don't want the thyme sprigs in there, although you do want leaves.
0:37:07 > 0:37:10Tastes so much better than the stuff that's in brine out of a tin.
0:37:10 > 0:37:11I think so, definitely.
0:37:11 > 0:37:16Also, they go a long way and they're very cost effective as well.
0:37:16 > 0:37:19Here we go. So, we drain them off. We're going to grab our beans.
0:37:19 > 0:37:22These go into the hot chorizo oil. Only enough for one, obviously.
0:37:22 > 0:37:24Thank you, James, you're a star.
0:37:24 > 0:37:27Regarding the fish, I'm just going to add a tiny bit more oil.
0:37:27 > 0:37:29But look, this is how I want the fish.
0:37:29 > 0:37:31I'm not shaking the pan around too much.
0:37:31 > 0:37:33I want the white colourisation around the outside
0:37:33 > 0:37:34and we can flip it.
0:37:34 > 0:37:37The white of leeks, we're just going to chop this up.
0:37:37 > 0:37:40- Do you want me to blend your sauce for you?- Yeah, you can do.
0:37:40 > 0:37:45- This cooks for how long?- I want to cook that out for about five minutes.
0:37:46 > 0:37:49This could actually be a soup on its own, really.
0:37:49 > 0:37:52Fundamentally, this is what it is, with lobsters and crab
0:37:52 > 0:37:54- and stuff like that.- Definitely.
0:37:54 > 0:37:56And you know whether you've got a decent machine or not
0:37:56 > 0:37:58when it wrecks it in about two seconds.
0:37:58 > 0:38:00Exactly. But it will extract a lot of flavour.
0:38:00 > 0:38:03The white of leek, that wonderful sharp taste,
0:38:03 > 0:38:05this is going to go in with the chorizo as well and the beans.
0:38:05 > 0:38:08We're going to finish it with a little sauce.
0:38:08 > 0:38:12- Amazing.- All from fish heads. - Don't take it away.
0:38:12 > 0:38:15It's just nice to use, you know, a lot of people don't use
0:38:15 > 0:38:18the shells and stuff like that, you wouldn't normally associate
0:38:18 > 0:38:21using the shells, but once they're blended like that...
0:38:21 > 0:38:22I've got a few baby gem leaves.
0:38:22 > 0:38:24At this stage, after I've moved the fish over
0:38:24 > 0:38:27and I've got this wonderful crispy skin, washed leaves,
0:38:27 > 0:38:30we're just going to lay them into a bit of the fish oil.
0:38:30 > 0:38:31I don't want them to wilt too much,
0:38:31 > 0:38:34but I just want them to come down a bit.
0:38:34 > 0:38:37A bit of chervil as well.
0:38:37 > 0:38:40James, for you to pass off. Thank you.
0:38:40 > 0:38:43I'm doing it all at the same time.
0:38:43 > 0:38:45He's quite good, eh?
0:38:45 > 0:38:48I know I'm back, but I don't have to cook the entire dish for you.
0:38:48 > 0:38:50Make you work for the time being.
0:38:50 > 0:38:53I'm chopping chervil.
0:38:53 > 0:38:56Wonderful aromatic herb and it's going to finish off our cassoulet.
0:38:56 > 0:38:59Just keep those leaves moving around ever so slightly.
0:38:59 > 0:39:02I want the crunch, this is the idea.
0:39:02 > 0:39:03We grind some lemon juice as well.
0:39:03 > 0:39:06This is what we finish the fish with and the cassoulet.
0:39:06 > 0:39:09Just in with a few of the prawns.
0:39:09 > 0:39:12We just want to poach them through with the chorizo.
0:39:12 > 0:39:14If you could put that straight in there.
0:39:14 > 0:39:16One more prawn there as well.
0:39:16 > 0:39:19Literally they take minutes, it's so quick.
0:39:19 > 0:39:21Grab myself a serving plate.
0:39:21 > 0:39:23These prawns, as soon as they start to change colour,
0:39:23 > 0:39:26the heat of the sauce is going to poach them through.
0:39:26 > 0:39:27It's just starting to go.
0:39:27 > 0:39:29The common mistake with fish and bits
0:39:29 > 0:39:31and pieces is that people generally cook it in the kitchen,
0:39:31 > 0:39:34- by the time it gets to the table, it's overcooked.- Exactly.
0:39:34 > 0:39:37It's bubbling up. This is where the whipping cream comes into it.
0:39:37 > 0:39:41It's not splitting. This is a wonderful flavour.
0:39:41 > 0:39:43We're just going to add some of the chopped chervil.
0:39:43 > 0:39:46Also, for richness, this is optional, but I love it,
0:39:46 > 0:39:47a bit of butter.
0:39:47 > 0:39:51Mate, I don't have a problem with that, just stick it straight in. I'd put more in.
0:39:51 > 0:39:55- All right.- I'm only joking.- It's all right, I know you're going to eat it.
0:39:55 > 0:39:58IMPERSONATES JAMES: A bit of butter in my sauce. Really nice.
0:39:58 > 0:40:01And also a bit of lemon. No, a bit of lemon juice in there as well.
0:40:01 > 0:40:05And a tiny bit on the fish. Don't overdo it.
0:40:05 > 0:40:08Time to serve up. So, grab myself a big serving spoon.
0:40:08 > 0:40:10What do you do with your spring onions?
0:40:10 > 0:40:14- Sorry?- Spring onion. - That's going in at the end.
0:40:14 > 0:40:16I love your observation, sir.
0:40:16 > 0:40:19Yeah, we're ready, cos the news is going to be on in a minute.
0:40:19 > 0:40:23Dig down deep, get the chorizo, make sure you get some shrimp, and
0:40:23 > 0:40:26more importantly, the beans, because that is the body of this dish.
0:40:26 > 0:40:29This sauce smells wonderful.
0:40:29 > 0:40:33A tiny bit of the sauce around the outside.
0:40:33 > 0:40:36Just finishing things off...
0:40:36 > 0:40:39The leaves are just starting to wilt, which is exactly how I want them,
0:40:39 > 0:40:42so I'm just going to go with the two, cos there's loads.
0:40:42 > 0:40:45Finished off with the crispy fish and then you get the different texture.
0:40:45 > 0:40:47And there we have it.
0:40:47 > 0:40:51That's my pan-seared sea bass with a prawn and chorizo cassoulet.
0:40:51 > 0:40:53- Finished.- Wow.
0:40:58 > 0:41:01A pathetic round of applause from over there.
0:41:01 > 0:41:03APPLAUSE
0:41:03 > 0:41:05LAUGHTER
0:41:05 > 0:41:09That is the best way of serving lettuce I've ever seen.
0:41:09 > 0:41:13Girls, do you want to dive in?
0:41:13 > 0:41:17- Tell us what you think. Taste it with the sausage and everything else.- I will.
0:41:17 > 0:41:21- I know how to eat.- OK. - I've done it before.
0:41:22 > 0:41:24That's amazing.
0:41:26 > 0:41:30- Good?- Amazing combination. Sausage and fish.
0:41:30 > 0:41:33Dive in. If you can't get sea bass, any other type...?
0:41:33 > 0:41:38- Whitefish...- Definitely. Lemon sole.
0:41:38 > 0:41:40Hake's very cost effective and good for the environment.
0:41:40 > 0:41:44Anything like that, really. Even plaice at the right time of year.
0:41:44 > 0:41:46We actually had barramundi on the show a couple of weeks ago as well.
0:41:46 > 0:41:50- Which is good, isn't it? - Yeah, it's good.
0:41:50 > 0:41:53- I'm actually a West Country man as well.- Oh, yeah?- Yeah.
0:41:53 > 0:41:54I'm a Cornish boy.
0:41:54 > 0:41:56There you go. What do you reckon, girls?
0:41:56 > 0:41:58It's fantastic.
0:41:58 > 0:42:01- And Michael.- I was going to say Michael as well, yeah.
0:42:01 > 0:42:03Thank God. Yeah, hi, guys.
0:42:03 > 0:42:06Yes, this is delicious, James. Fantastic. I like it.
0:42:06 > 0:42:09I've never come across a combination with chorizo and fish before.
0:42:09 > 0:42:11It's nice, isn't it?
0:42:15 > 0:42:17Wow, what a recipe.
0:42:17 > 0:42:20There was plenty to do, but believe me, it was well worth it.
0:42:20 > 0:42:22Now it's time for a trip to Jersey
0:42:22 > 0:42:24and your guide is none other than Mr Keith Floyd.
0:42:24 > 0:42:28Today's tour starts with a visit to a Victorian food market.
0:42:28 > 0:42:30Take it away, Keith.
0:42:35 > 0:42:36My mother, who's a brilliant cook,
0:42:36 > 0:42:40once said she'd rather dally in a butchers than a dress shop any day.
0:42:40 > 0:42:42Well, I feel the same way about markets.
0:42:42 > 0:42:44I prefer one of these Victorian
0:42:44 > 0:42:46cathedrals of gastronomy to the local museum
0:42:46 > 0:42:48or the local Roman baths.
0:42:48 > 0:42:51And isn't it good that Jersey has taken the trouble to restore
0:42:51 > 0:42:54this splendid hall to its original glory?
0:42:54 > 0:42:56A lesson that will be easily learnt by councils throughout
0:42:56 > 0:43:00the British Isles who've pillaged our heritage for the sake of car parking
0:43:00 > 0:43:02and double glazing stalls.
0:43:02 > 0:43:04I can think of one in South Molton, for example,
0:43:04 > 0:43:07beautiful Pannier Market that should be restored.
0:43:07 > 0:43:08That's not why I'm here, to witter on.
0:43:08 > 0:43:12I'm here looking amongst this wonderful fish for a very shy
0:43:12 > 0:43:15and retiring species which I hope to cook.
0:43:18 > 0:43:22A-ha! There we are. The end of the quest.
0:43:22 > 0:43:23The elusive ormer.
0:43:23 > 0:43:26Years ago, there were thousands of these available in Jersey
0:43:26 > 0:43:29and it only cost two shillings a dozen, or something like that.
0:43:29 > 0:43:30Now they're about £1 each.
0:43:30 > 0:43:33And the other thing is, not only have they overfished them,
0:43:33 > 0:43:36but these are very highly strung little things, very sensitive,
0:43:36 > 0:43:39and you have to go creeping up to them in the water and grab them
0:43:39 > 0:43:41before they notice that you're there.
0:43:41 > 0:43:44No heavy boots or things like that, or they go clunk onto the rock
0:43:44 > 0:43:46and you can't get them. Once you have got them,
0:43:46 > 0:43:48and we got these at great expense - as I said,
0:43:48 > 0:43:50they're nearly £1 each these days -
0:43:50 > 0:43:52you take these leathery little molluscs out,
0:43:52 > 0:43:55beat the living day lights out of them with a hammer,
0:43:55 > 0:43:58fry them in butter with onions, carrots, white wine, parsley,
0:43:58 > 0:44:01chicken stock and things like that,
0:44:01 > 0:44:04put them in the oven overnight for about 24 hours, and then
0:44:04 > 0:44:06when you come back from a hard day in the pub or
0:44:06 > 0:44:09the allotment of something like that, you call out the trout,
0:44:09 > 0:44:12"Where's my supper?" you say, and she brings out this wonderful dish,
0:44:12 > 0:44:15unctuous dish, of these things, swimming in rich gravy,
0:44:15 > 0:44:19which, when you've eaten these, you dip your bread into, swill it down,
0:44:19 > 0:44:22plate of mashed potato and have a really fine time.
0:44:22 > 0:44:24And if you're really lucky, I'm going to cook these
0:44:24 > 0:44:28and you'll see exactly how to do it. If I don't forget, that is.
0:44:36 > 0:44:39Frank, Knight and Rutley would want three-quarters of a moon
0:44:39 > 0:44:41for this little pile, but we're not proud,
0:44:41 > 0:44:42and anyway, beggars can't be choosers.
0:44:42 > 0:44:44I only wanted to use the kitchen for the afternoon.
0:44:44 > 0:44:47So, I phoned up Caroline and said, "Hey, what about it?
0:44:47 > 0:44:50"Can I use one of your 97 rooms to cook some ormers in?"
0:44:53 > 0:44:56Hello. I'd like to welcome you to my humble fisherman's cottage.
0:44:56 > 0:44:59The sort of thing that typical Jersey fishermen have lived in for centuries,
0:44:59 > 0:45:03especially since they invented things like money, gold and stuff like that.
0:45:03 > 0:45:04We've got one.
0:45:04 > 0:45:07We borrowed it, as we always do on this programme, cos we're skint.
0:45:07 > 0:45:09And we're so skint that we're going to have to cook ormers,
0:45:09 > 0:45:12which years ago, as I told you earlier, were a totally peasant dish.
0:45:12 > 0:45:15Today, they're for the rich and famous people like me and you.
0:45:15 > 0:45:18Here they are - nasty, disgusting looking things,
0:45:18 > 0:45:20as if they were sawn-off elephants' feet.
0:45:20 > 0:45:22And the first thing you've got to do
0:45:22 > 0:45:24is scrub them into a presentable state,
0:45:24 > 0:45:27and you can't do that without invoking the products and the
0:45:27 > 0:45:31craft of a centuries-old tradition here in Jersey of the ormer brush.
0:45:31 > 0:45:37Notice its hand-carved shape, and place the thumb there for correct grip.
0:45:37 > 0:45:42You walk over to the sink, you take one of these nice looking things.
0:45:42 > 0:45:45They don't actually smell very nice. And you scrub and scrub and scrub.
0:45:45 > 0:45:49And you do that till you get really bored, and I'm really bored.
0:45:49 > 0:45:51So, you come back over here, where you see a pristine
0:45:51 > 0:45:54Alice In Wonderland-style mother-of-pearl shell,
0:45:54 > 0:45:56which they also use for building garages.
0:45:56 > 0:45:58I mean, the ormer, not the shell.
0:45:58 > 0:46:01You throw it away. You take it out and beat it.
0:46:01 > 0:46:04I've just muddled that up a tiny bit, but that doesn't matter,
0:46:04 > 0:46:06because sometimes you can make mistakes on television.
0:46:06 > 0:46:09So, I have to pick that one back up again, slide it out of the shell,
0:46:09 > 0:46:12and at the risk of damaging the recording equipment and the
0:46:12 > 0:46:16sound engineer's ears, I have to beat it really hard until it's flat.
0:46:16 > 0:46:18But by the magic of television, come over here,
0:46:18 > 0:46:21I have them already beaten out.
0:46:21 > 0:46:23Rather like veal schnitzel or something like that,
0:46:23 > 0:46:26a piece of veal or a piece of pork is beaten out.
0:46:26 > 0:46:31Other bits of ingredient... Are you looking at me or the food? Thank you.
0:46:31 > 0:46:35..is garlic, carrot, onion and tomato.
0:46:35 > 0:46:39- God, you're a thick cameraman. Is that tomato or onion?- Onion!
0:46:39 > 0:46:42Thank you. Just checking you were paying attention.
0:46:42 > 0:46:44And some chopped parsley.
0:46:44 > 0:46:47Butter, rich yellow Jersey butter. Beautiful.
0:46:47 > 0:46:50Bit of ordinary flour. Don't think they grow wheat over here.
0:46:50 > 0:46:53And salt and pepper. And that's all we need.
0:46:53 > 0:46:56The only other thing we really need before we reset the lights,
0:46:56 > 0:46:59rearrange the camera things, is for me to have a slurp...
0:46:59 > 0:47:01you to get your notebooks and pencils,
0:47:01 > 0:47:04turn to page 73 for the scratch pack on the Radio Times, cos
0:47:04 > 0:47:06I want you to savour the smell when it's all cooked.
0:47:06 > 0:47:07See you in a moment.
0:47:13 > 0:47:17That's the carrot, onion, bacon, garlic frying away in the butter.
0:47:17 > 0:47:19I don't need to explain all that to you, after all,
0:47:19 > 0:47:21you are BBC Two watchers, aren't you?
0:47:21 > 0:47:23As you pan over here,
0:47:23 > 0:47:27you're coming to the ormers, which are frying golden brown in butter.
0:47:27 > 0:47:31This is the ormers, you see that. You're on the right dish, aren't you?
0:47:31 > 0:47:33- Yes? Answer me when I'm speaking to you.- Yes.
0:47:33 > 0:47:36Fine. That's great. We've made those golden brown.
0:47:36 > 0:47:39We now have a few little simple things to do.
0:47:39 > 0:47:41So, if you can wind that machine back onto the two dishes,
0:47:41 > 0:47:43might be difficult for you, stay with them
0:47:43 > 0:47:49while we put some red wine into the ormers.
0:47:49 > 0:47:52Some chicken stock, and those observant members of you...
0:47:52 > 0:47:54Come back again, cos you weren't all paying attention.
0:47:54 > 0:47:56I didn't have chicken stock in the other sequence.
0:47:56 > 0:47:58You forgot to notice, but there it is.
0:47:58 > 0:48:00Right, come back again.
0:48:01 > 0:48:02Then we put some parsley into that.
0:48:02 > 0:48:04That's the red wine and the chicken stock.
0:48:04 > 0:48:07Not confusing the camera any more than we have to, we tip...
0:48:07 > 0:48:09What are these called, Richard?
0:48:09 > 0:48:13- Oh, those are the other bits.- You see, he's really learning very well.
0:48:13 > 0:48:15All that goes into... Come back.
0:48:15 > 0:48:18..goes into an earthenware dish into the oven for...
0:48:18 > 0:48:20and you're not going to believe this,
0:48:20 > 0:48:23it's a very simple dish, of course, goes in there for 14 hours,
0:48:23 > 0:48:26which has completely wrecked our plans here on Jersey.
0:48:26 > 0:48:29We've had to have an extra overnight, that's a lot of money for the crew,
0:48:29 > 0:48:30had to cancel our flight
0:48:30 > 0:48:34and it means that I am going to drink Jersey dry between now and then.
0:48:50 > 0:48:53And now the moment of truth. 14 hours.
0:48:53 > 0:48:5514 long, tedious hours have passed
0:48:55 > 0:49:01and this much-vaunted Jersey dish is about to be sampled by us all here.
0:49:01 > 0:49:05While those 14 hours have been going by, I've been doing good works -
0:49:05 > 0:49:08lecturing to boy scouts, opening Women's Institute fairs
0:49:08 > 0:49:11and things like that, but much more importantly,
0:49:11 > 0:49:13I've pulled the most beautiful bird on the whole island.
0:49:13 > 0:49:16Who, in her own right, is a fabulous cook, Caroline,
0:49:16 > 0:49:18and it's her kitchen we've pinched for the afternoon.
0:49:18 > 0:49:23And she is the unfortunate, or lucky, victim of this tasting session.
0:49:23 > 0:49:26Have a bite of that and let me know what you think of it all.
0:49:28 > 0:49:32What I'm going to tell you about Caroline is that she is a superb cook.
0:49:32 > 0:49:34And if you're in Guernsey later on this year,
0:49:34 > 0:49:36you're in for a super treat.
0:49:36 > 0:49:39But I can't really say things like that, cos this is the BBC.
0:49:39 > 0:49:40But you'll work it out for yourselves.
0:49:40 > 0:49:42What do you reckon, my darling?
0:49:45 > 0:49:47It's very good.
0:49:48 > 0:49:51It's got an interesting flavour.
0:49:51 > 0:49:53- What do you mean, interesting? - Meaty and fishy.
0:49:55 > 0:49:59If this is the dish we've all come for...
0:49:59 > 0:50:02quite frankly, John, I can leave it out.
0:50:02 > 0:50:05I'd rather have a plate of ox tongue and gravy and gherkins.
0:50:05 > 0:50:07And, Jersey, I'm really sorry, maybe I blew it.
0:50:07 > 0:50:09Maybe there's been a mistake,
0:50:09 > 0:50:12but quite frankly, I'd rather spend the rest of the day with you.
0:50:32 > 0:50:34I never liked mixing business with pleasure.
0:50:34 > 0:50:37I always try to keep my work away from home, but on this occasion,
0:50:37 > 0:50:39it's the end of the series and it's the end of the whole bit.
0:50:39 > 0:50:41And my director, who comes from, shall I say,
0:50:41 > 0:50:43fairly humble origins, was going on about,
0:50:43 > 0:50:46"It isn't fair that all the Dynasty programmes and Dallas
0:50:46 > 0:50:49"and all that, they have swimming pool shots and Cadillacs."
0:50:49 > 0:50:52So, just to cheer him up, I thought I'd invite him home.
0:50:52 > 0:50:55Sorry about the mess, but I have been terribly busy all day.
0:50:55 > 0:50:58In fact, I've got some more cooking to do tonight.
0:50:58 > 0:51:00I've got friends coming round and it never stops for me.
0:51:00 > 0:51:01It's absolutely dreadful.
0:51:01 > 0:51:03But listen, this is the last programme
0:51:03 > 0:51:06and the one thing I want to say is, it's jolly hurtful for me
0:51:06 > 0:51:10around the time it gets transmitted to see buses full with people,
0:51:10 > 0:51:13cars whizzing by, I know many of you don't even watch the programme.
0:51:13 > 0:51:16I think that's a bit mean, cos we put our heart and soul into it.
0:51:16 > 0:51:18Like today, for example, what have we done for you?
0:51:18 > 0:51:21We've done new potatoes, really interesting.
0:51:21 > 0:51:25We've done conger eel soup, and they were delicious.
0:51:25 > 0:51:27What else have we done?
0:51:27 > 0:51:31Well, I've got these friends coming for dinner, so there's nothing to it.
0:51:31 > 0:51:33No peace for the wicked at all.
0:51:33 > 0:51:35I'd better go and get up a bit of frying speed.
0:51:39 > 0:51:41Welcome to a magical evening.
0:51:41 > 0:51:43The rain is dripping down fairly steadily.
0:51:43 > 0:51:46It's dark, it's cold, it's the end of April
0:51:46 > 0:51:49and I've never seen weather like it. And what do we do?
0:51:49 > 0:51:51Well, we do like all the rest of you do,
0:51:51 > 0:51:54mad gastronauts that you are, we surround ourselves with luxury,
0:51:54 > 0:51:58fitted carpets, Rolls-Royces, minibuses, the whole bit,
0:51:58 > 0:52:01refrigerators, mixers and microwaves, and what do we do?
0:52:01 > 0:52:04We set fire to some twigs and have a barbecue.
0:52:04 > 0:52:06By the time we've cooked the food, which is usually just
0:52:06 > 0:52:09sausages on sticks and hamburgers which are quite disgusting,
0:52:09 > 0:52:11our friends have got fed up, they've gone.
0:52:11 > 0:52:14They've driven over the lawn and made a mess of the whole thing.
0:52:14 > 0:52:17But this is the Floyd programme and it isn't like that here. Richard.
0:52:17 > 0:52:19Let me reveal to you the little snackette we've got
0:52:19 > 0:52:21arranged for you this evening.
0:52:21 > 0:52:23Starting over here, we have some prawn
0:52:23 > 0:52:25skewered with fresh thyme.
0:52:25 > 0:52:28Then we've got some simple pieces of fresh monkfish
0:52:28 > 0:52:30which I've wrapped in bacon.
0:52:30 > 0:52:33Rather like this. Just fumblingly show you that.
0:52:33 > 0:52:37Stuck onto the end of a skewer.
0:52:37 > 0:52:41Over here we have very fresh scallops wrapped in bacon.
0:52:41 > 0:52:44It's a brilliant book over there, I learnt a lot from that.
0:52:44 > 0:52:46And then some Mediterranean prawns with mint.
0:52:46 > 0:52:50What we must do is get a little cooking going
0:52:50 > 0:52:54because people are hungry and you can't just cook dry things like that.
0:52:54 > 0:52:57What you also have to have is a little marinade, which
0:52:57 > 0:53:00I made here of fresh olive oil and fresh thyme, black pepper,
0:53:00 > 0:53:02salt and a squeeze of lemon juice.
0:53:02 > 0:53:07And I simply paint a little of this onto my prawns.
0:53:07 > 0:53:11I put them onto this grill. Ignore the one that's already there.
0:53:11 > 0:53:15This is a test piece, cos we weren't quite sure how the barbecue was.
0:53:15 > 0:53:16And they go there for a while.
0:53:16 > 0:53:20While those are going on, I'll prepare another one,
0:53:20 > 0:53:22this time of monkfish.
0:53:22 > 0:53:24I'm not walking too fast for you, I hope.
0:53:25 > 0:53:27Paint that with oil.
0:53:31 > 0:53:32And put that on.
0:53:32 > 0:53:35And really, up to me, it's in the lap of the gods now,
0:53:35 > 0:53:39because the coals are on, the fire's burning, the cameraman's here,
0:53:39 > 0:53:40you're the cameraman.
0:53:40 > 0:53:44The sound recorder is there. The director is there. My glass is in my hand.
0:53:44 > 0:53:47All we can do is wait for a few moments for those two to cook away.
0:53:47 > 0:53:51In the meantime, all I've got to do is check up on a few recipes
0:53:51 > 0:53:53to see how I can make this work.
0:53:53 > 0:53:56Not often I see such a brilliant book, but there it is.
0:53:56 > 0:54:00It's a fine book. I've done it right. Everything's OK. See you in a sec.
0:54:02 > 0:54:05I'm going to start this piece with a strange hush.
0:54:05 > 0:54:07The director's been rather taken by the moon.
0:54:07 > 0:54:11He had the cameraman swinging about the skies looking for anything.
0:54:11 > 0:54:13That's enough of all of that nonsense.
0:54:13 > 0:54:17The point is, the unidentified barbecue objects are ready.
0:54:17 > 0:54:20My friends here, Caroline, Helen
0:54:20 > 0:54:22and Ron Hickman, whose house this is, and a few other people have
0:54:22 > 0:54:25come together tonight to enjoy what we've been cooking.
0:54:25 > 0:54:27We hope they're going to enjoy it.
0:54:27 > 0:54:30So, if they'd like to, come on in and have a taste of this.
0:54:30 > 0:54:33I don't know how it is. It might be a little overdone.
0:54:33 > 0:54:35It might be a little underdone.
0:54:35 > 0:54:37Here they are. This is the gastronomic get-along gang.
0:54:37 > 0:54:40They're all smiling happily. They haven't had a drink all night.
0:54:40 > 0:54:43Hold the plate, mother, because I can't do it all.
0:54:45 > 0:54:47That's a scallop.
0:54:47 > 0:54:51There's not a lot of help here, is there? Goodness gracious me.
0:54:51 > 0:54:54- It smells wonderful. - I'm pleased you like the smell.
0:54:54 > 0:54:57A couple of scallops for you. Oh, sorry, Ron. I didn't mean to...
0:54:57 > 0:55:01There is a...here, but it wasn't on the end of that.
0:55:01 > 0:55:03And there's another scallop for you.
0:55:03 > 0:55:07Couple of these prawns.
0:55:07 > 0:55:11We've got them in a perfect sterile television position.
0:55:11 > 0:55:13A glass in one hand, a plate in the other
0:55:13 > 0:55:16and no possible chance of being able to eat it.
0:55:16 > 0:55:20Which is what this programme actually... Come back here.
0:55:20 > 0:55:23I'm doing this so they can disengage themselves from the embarrassing
0:55:23 > 0:55:25situation the director has got them into.
0:55:25 > 0:55:28So, they're all ready again. No, they're not.
0:55:28 > 0:55:30Ron's still frozen solid here.
0:55:31 > 0:55:33Here you go. Eat away.
0:55:33 > 0:55:36I'll tell you what I'll do. I'll relieve you of that.
0:55:37 > 0:55:41Because it will only be bad for you.
0:55:41 > 0:55:43I must have one myself.
0:55:43 > 0:55:47- What do you think of your barbecue? - Scrumptious, really is.
0:55:47 > 0:55:51They are very good. Would you like one, Richard? Here you are.
0:55:51 > 0:55:54They're absolutely excellent. What is that?
0:55:54 > 0:55:57I don't know if the camera can see it, but there's a very strange...
0:55:57 > 0:56:01I don't know if it's a mushroom or a pair of embracing ladies
0:56:01 > 0:56:05or a bizarre piece of sculpture at the end of the garden.
0:56:05 > 0:56:09- Can the camera see that? Answer in your own words.- Yes.
0:56:09 > 0:56:12- What's that, Ron? - That's done by a local sculptor.
0:56:12 > 0:56:15It's called The Embrace.
0:56:15 > 0:56:18- I don't know what the hell you thought it was.- It's not two ladies.
0:56:18 > 0:56:22No, but I'm a bit short-sighted and I didn't bring my glasses.
0:56:22 > 0:56:26But there is this extraordinary protuberance at the end of this manicured lawn.
0:56:26 > 0:56:29And on that, I think it's time that we got on with a bit of fun
0:56:29 > 0:56:33and we should say things like, to Ron Hickman... Oh, he's just gone.
0:56:33 > 0:56:38..to Ron Hickman, and Helen, his beautiful wife,
0:56:38 > 0:56:41and to the bird I pulled, Caroline, who'll be
0:56:41 > 0:56:44married by the time this programme's out, or if not, she shortly will be,
0:56:44 > 0:56:49thank you very much for making this end-of-term party a great
0:56:49 > 0:56:50and brilliant success.
0:56:50 > 0:56:55- I'd like to drink to you all.- Thank you. Will you promise to come again? - Most definitely.
0:56:59 > 0:57:02Classic stuff. As ever on Best Bites, we're looking back at some of the fantastic
0:57:02 > 0:57:04cooking from the Saturday Kitchen archive.
0:57:04 > 0:57:07Still to come on today's Best Bites,
0:57:07 > 0:57:10it's a Roux off on the Omelette Challenge today, father and son,
0:57:10 > 0:57:14as Michel Roux Sr and Alain Roux take charge of the hobs.
0:57:14 > 0:57:18But who will reign supreme? Find out a little later on.
0:57:18 > 0:57:21Oliver Rowe pan-roasts a delicious piece of marinaded chicken.
0:57:21 > 0:57:25He griddles it and serves it with creme fraiche spaetzle and a garlic and lemon cabbage salad.
0:57:25 > 0:57:28And former EastEnder and star of the West End stage
0:57:28 > 0:57:31Kim Medcalf faced her Food Heaven or Food Hell.
0:57:31 > 0:57:34Would she get her Food Heaven, scallops, with some succulent
0:57:34 > 0:57:38seared scallops, bacon, Jerusalem artichoke puree and crushed peas?
0:57:38 > 0:57:40Or would she get her dreaded Food Hell,
0:57:40 > 0:57:44thyme, with my hot apple and thyme crumble with thyme custard.
0:57:44 > 0:57:47Find out what she gets to eat at the end of today's show.
0:57:47 > 0:57:49Now, if you're in the mood for beef
0:57:49 > 0:57:52but don't fancy the hassle of cooking an entire Sunday lunch
0:57:52 > 0:57:53then look no further,
0:57:53 > 0:57:57because Paul Rankin has been ageing his rump for 28 days.
0:57:57 > 0:57:59Take a look at this.
0:57:59 > 0:58:02- What are we cooking? Rump steak. - Beautiful rump steak.
0:58:02 > 0:58:04I mean, it is one of the chef's favourites
0:58:04 > 0:58:06and one of the butcher's favourites as well.
0:58:06 > 0:58:09Because when it's well-aged, it's very tender,
0:58:09 > 0:58:10so this one is 28 days aged.
0:58:10 > 0:58:12You can see a little bit of the colouring there.
0:58:12 > 0:58:14So, it will have great flavour and be very tender.
0:58:14 > 0:58:17And this is the perfect example of seeing meat how is should be,
0:58:17 > 0:58:21- really, rather than when you go to the supermarket...- Yeah.
0:58:21 > 0:58:23We can trim little bits of that off.
0:58:23 > 0:58:25Slight bit of discoloration from the ageing process,
0:58:25 > 0:58:28but that's part of what you get when you age meat.
0:58:28 > 0:58:31- It all adds to the taste. - It does a little bit.
0:58:31 > 0:58:33Serving it with a lovely pea shoot salad.
0:58:33 > 0:58:36Within that, we've got two types of radish, the big mooli radish
0:58:36 > 0:58:38and just normal garden radishes.
0:58:38 > 0:58:42It's really seasonal, this. Pea shoots. Fresh peas.
0:58:42 > 0:58:43A little bit of red onion.
0:58:43 > 0:58:45The dressing on that is a hot mustard dressing
0:58:45 > 0:58:47with two different types of mustard.
0:58:47 > 0:58:50A little bit of rice wine vinegar, sugar, a touch of water.
0:58:50 > 0:58:53- And teriyaki. - Teriyaki is really simple.
0:58:53 > 0:58:57It's sake, mirin, soy sauce, touch of sugar.
0:58:57 > 0:58:59First thing, you're going to get on with this.
0:58:59 > 0:59:02I need you to slice some onion for me.
0:59:02 > 0:59:05And what we're going to do is soak it in some ice water.
0:59:05 > 0:59:08What that does is, it crisps it up
0:59:08 > 0:59:13and it takes away that hot, stay in your mouth all day, onion-type flavour.
0:59:13 > 0:59:14So, nice and thinly sliced.
0:59:14 > 0:59:16I'm just going to take the fat off this,
0:59:16 > 0:59:18because I'm going to be serving this very rare.
0:59:18 > 0:59:23You don't have to serve it as rare as I'd be doing it,
0:59:23 > 0:59:26but this is sort of Japanese, in a way.
0:59:26 > 0:59:29It's almost sashimi-like or tataki-like.
0:59:29 > 0:59:32One thing which we've never really had...
0:59:32 > 0:59:36well, I don't think we've had it on Saturday Kitchen, is the Wagyu beef,
0:59:36 > 0:59:39which the Japanese absolutely adore.
0:59:39 > 0:59:42That's like one of the most expensive things you could ever buy.
0:59:42 > 0:59:45That's probably the reason why we've never had it on Saturday Kitchen.
0:59:45 > 0:59:50It's not the sort of thing you get down your local supermarket.
0:59:50 > 0:59:52I'm going to season this with a bit of salt and pepper.
0:59:52 > 0:59:54Not too much salt, because we don't...
0:59:54 > 0:59:59Because the soy sauce, it can have a tendency to get too salty.
0:59:59 > 1:00:01But plenty of pepper on there.
1:00:01 > 1:00:06I want this, you know, a slightly lively salad, quite spicy, you know?
1:00:06 > 1:00:08So, little bit of oil in the pan...
1:00:08 > 1:00:11And you whack in your beef.
1:00:11 > 1:00:13And this would have been amazing on the barbecue.
1:00:13 > 1:00:17I mean, this was a big Fred Flintstone steak, you know?
1:00:18 > 1:00:21But this is the business, this sort of thing.
1:00:21 > 1:00:24So, here is my tip for when you're cooking beef.
1:00:24 > 1:00:26Especially the boys on the barbecue.
1:00:26 > 1:00:28You know all those dudes that come out at this time of year?
1:00:28 > 1:00:31As soon as they light the fire, they're like, "Make way, make way!
1:00:31 > 1:00:35"I was here last year, love! I'm going to cook this steak!"
1:00:35 > 1:00:38And the guys, they...
1:00:38 > 1:00:41they have their tin of beer and they're cooking away,
1:00:41 > 1:00:43and they're always turning their meat,
1:00:43 > 1:00:46and it never really gets brown, you know?
1:00:46 > 1:00:48Well, I would say, just let it sit.
1:00:48 > 1:00:52Just let it caramelise to get that beautiful flavour.
1:00:52 > 1:00:55OK. So, teriyaki.
1:00:55 > 1:00:57You can buy your own teriyaki sauce,
1:00:57 > 1:01:00but it's not as good as when you build it up like this.
1:01:00 > 1:01:03- It's so simple to make yourself, isn't it?- Yeah.
1:01:03 > 1:01:04The only thing is, to find mirin.
1:01:04 > 1:01:10Mirin is a sweet Japanese wine, a very sort of sweet, sugary wine.
1:01:11 > 1:01:16Sake is a rice wine, very light, very aromatic.
1:01:16 > 1:01:20And they're basically equal quantities of each of those,
1:01:20 > 1:01:23and then a little bit of sugar going in there as well.
1:01:23 > 1:01:26Yeah. And then the soy sauce. Dark soy sauce?
1:01:26 > 1:01:28Dark Japanese soy sauce, yeah.
1:01:29 > 1:01:33- Now, you must have been to Japan on your travels?- Yeah.
1:01:33 > 1:01:34Big fan of that style of food?
1:01:34 > 1:01:37Yeah, the first time I went, I just didn't get it at all,
1:01:37 > 1:01:40but by about the third album,
1:01:40 > 1:01:43- I was completely addicted. - By about the third album(!)
1:01:43 > 1:01:47You know, one of the things about the Japanese is they're so precise,
1:01:47 > 1:01:50and so when they make something like teriyaki, I mean,
1:01:50 > 1:01:53we'll probably have Japanese viewers looking at this,
1:01:53 > 1:01:54going, "This is all wrong!" You know?
1:01:54 > 1:01:57Because in Japan, they take about five years
1:01:57 > 1:02:01to learn how to cook the rice properly for the sushi.
1:02:02 > 1:02:05So, something like teriyaki, any of their fish things,
1:02:05 > 1:02:10they're incredibly precise and quite deep and complex,
1:02:10 > 1:02:11the thought process behind it.
1:02:11 > 1:02:14Which is why sometimes, you get teriyaki restaurants and think,
1:02:14 > 1:02:17"That's not great," but go to a good Japanese restaurant
1:02:17 > 1:02:21and get a nice piece of salmon teriyaki or beef or whatever,
1:02:21 > 1:02:24it's so delicious. It's so perfect. But it's simple.
1:02:24 > 1:02:27It's that reduction you get, the stickiness that you get.
1:02:27 > 1:02:30Yes, "teri" means "lustre", and "yaki", well,
1:02:30 > 1:02:32it's just so good,
1:02:32 > 1:02:35you just want to talk about it all day, maybe that's it!
1:02:35 > 1:02:37- Grill or boil?- You just want to yak about it all day.
1:02:37 > 1:02:40So, we're going to make the little hot mustard dressing.
1:02:40 > 1:02:43You make that and I'll shove in the peas. OK. So, the dressing - sugar?
1:02:43 > 1:02:46Yeah. A teaspoon of sugar, teaspoon of grain mustard,
1:02:46 > 1:02:48couple of teaspoons of English mustard.
1:02:48 > 1:02:51A little bit of rice wine vinegar going in there.
1:02:51 > 1:02:53So, a little bit of sweet and sour going on here.
1:02:53 > 1:02:57Now, the Japanese, they love these fiery condiments,
1:02:57 > 1:03:01- these sort of horseradish-y, mustard-y kind of tastes.- Yeah.
1:03:01 > 1:03:05They go really well with something like this teriyaki. Really well.
1:03:05 > 1:03:07- I'll give you a plate for the steak. There you go.- Yeah.
1:03:09 > 1:03:11I just need a little bit of water in there, James,
1:03:11 > 1:03:15- and a little bit of rapeseed oil. - I will do that, no problem.
1:03:17 > 1:03:20A bit of water. And I'm using rapeseed oil
1:03:20 > 1:03:25basically to get that lovely sort of mustard-y colour.
1:03:25 > 1:03:28- OK, now...- This is the important bit of the teriyaki.
1:03:28 > 1:03:31If you have a lot of fat in your pan, you can pour that off.
1:03:32 > 1:03:37Not very much in there. Now, we want to add the teriyaki sauce into this.
1:03:37 > 1:03:40Just be a little bit careful. This pan is rocking!
1:03:40 > 1:03:42SIZZLING, LAUGHTER
1:03:42 > 1:03:44- Absolutely rocking!- I think the Japanese will be switching off!
1:03:44 > 1:03:48No, this is it. This is furious cooking!
1:03:48 > 1:03:52We need to reduce it down, so that we get that beautiful lustre.
1:03:52 > 1:03:55- And then in goes the steak.- Do you want the rest of that in there?
1:03:55 > 1:03:58No, no, that's enough. He's just spoiled my dish(!)
1:03:58 > 1:04:02- Come on!- I mean, I can't believe you did that.- There you go.
1:04:02 > 1:04:05- So, did you put a tablespoon in there?- Yes, it's gone in there.
1:04:05 > 1:04:07And a little bit of water going in.
1:04:07 > 1:04:10- I've put water in there. - Just a...- Water's gone in.
1:04:11 > 1:04:14That's enough, actually. Absolutely perfect.
1:04:14 > 1:04:15Are you ready to do this?
1:04:15 > 1:04:19Yeah, if you can just peel that, James, and then what I do...
1:04:19 > 1:04:21You can buy these by halves,
1:04:21 > 1:04:23and is the sort of thing you'd find in Asian supermarkets.
1:04:26 > 1:04:28So, just put little slices in, and then peel down,
1:04:28 > 1:04:30and it'll give you lovely little shavings.
1:04:30 > 1:04:32Now, remember we were talking about the lustre earlier?
1:04:32 > 1:04:36Look at this pan. You can see the shine starting to come up on the beef
1:04:36 > 1:04:38as it reduces, as the sauce reduces down,
1:04:38 > 1:04:42and it starts to get a little bit sticky, a little bit sugary,
1:04:42 > 1:04:44and gets that lovely, intense flavour.
1:04:44 > 1:04:46You don't want to take it down too much
1:04:46 > 1:04:50because, of course, then it's going to be too sweet and too salty.
1:04:50 > 1:04:54Just enough so that we have that beautiful lustre.
1:04:54 > 1:04:56OK. So, we've got our radish in there.
1:04:56 > 1:04:59The onions, which have been... soaked, they can come out.
1:04:59 > 1:05:02These are pea shoots that I'm using for this.
1:05:02 > 1:05:05I'm sort of trying to stick really seasonal.
1:05:05 > 1:05:09Again, that's another thing that the Japanese do so well,
1:05:09 > 1:05:12- is they cook seasonally.- You could use watercress, I suppose.
1:05:12 > 1:05:15Watercress would be beautiful, especially with those sort of
1:05:15 > 1:05:19- radish-y flavours we want, those sort of hot, peppery flavours.- Yeah.
1:05:22 > 1:05:26- OK.- You can tell the salad feels like summer, it's so seasonal.
1:05:26 > 1:05:27Say again?
1:05:27 > 1:05:31- The salad just feel so fresh. - Yeah, yeah.
1:05:31 > 1:05:34Oh, it's really spot on, something like that.
1:05:34 > 1:05:38- OK, so we've got... - Nice, crisp textures.- Salad there.
1:05:38 > 1:05:41- So, you see the lovely texture on this.- Steak's ready.
1:05:41 > 1:05:44The lovely lustre that we talked about.
1:05:44 > 1:05:47Absolutely beautiful.
1:05:47 > 1:05:49There you go. Right, what's next?
1:05:49 > 1:05:52We're just going to slice this up and dress it, really.
1:05:52 > 1:05:54Just a few slices, really.
1:05:54 > 1:05:57We've got to keep it quite chunky, quite thick.
1:06:01 > 1:06:03And you say serve it nice and rare?
1:06:03 > 1:06:08Well, me personally, for this one, I like this nice and rare, you know?
1:06:08 > 1:06:11It's that sort of Japanese tataki type of thing almost.
1:06:11 > 1:06:14So, just a little bit of the teriyaki around.
1:06:17 > 1:06:22And a little bit of the hot mustard dressing over the salad.
1:06:22 > 1:06:25And then, because it's so beautiful, we want a little bit of that there.
1:06:25 > 1:06:26Remind us what that is again.
1:06:26 > 1:06:29It's rump steak teriyaki with a pea shoot radish salad,
1:06:29 > 1:06:32with a hot mustard dressing. Simple as that.
1:06:37 > 1:06:41- Oh, look at that. - That looks amazing.
1:06:41 > 1:06:44- Smells fantastic - Smells fantastic.- Ohhh!
1:06:44 > 1:06:47LAUGHTER
1:06:47 > 1:06:48Alex, dive in.
1:06:48 > 1:06:52You've made that look so easy. Why do I feel it's not?
1:06:52 > 1:06:56Essentially, it is really easy. What did I do?
1:06:56 > 1:06:59I fried a steak, I sort of gave it a little bit of glaze,
1:06:59 > 1:07:01and the little dressings are easy to make.
1:07:02 > 1:07:04It's one of those dishes,
1:07:04 > 1:07:07it's very, very achievable for people at home, I think.
1:07:07 > 1:07:09Can't wait to dive in.
1:07:09 > 1:07:11That really...
1:07:11 > 1:07:14I mean, that rump steak goes particularly well with that.
1:07:14 > 1:07:17You could do it with sirloin, I suppose, but the rump really is...
1:07:17 > 1:07:20Yeah, I think all those sorts of nice cuts work, you know?
1:07:20 > 1:07:23I mean, the rump has to be properly aged if you're going to do this.
1:07:23 > 1:07:27You need a butcher that is going to age it for 28 days or more.
1:07:27 > 1:07:31- If you can't get that, go for fillet or sirloin.- Spectacular.- Lovely.
1:07:31 > 1:07:34Spectacular, lovely. We are all happy here!
1:07:38 > 1:07:41Steak has never tasted so good.
1:07:41 > 1:07:43There was everything to play for when we had the first
1:07:43 > 1:07:46father and son battle at the Omelette Challenge hobs.
1:07:46 > 1:07:48It was a Roux special, when Michel Roux Sr
1:07:48 > 1:07:52and Alain Roux went head-to-head, so let's see who reigned supreme.
1:07:52 > 1:07:55Let's get down to business. A three-egg omelette,
1:07:55 > 1:07:56cooked as fast as you can. Alain.
1:07:56 > 1:08:00- Who would you like to beat on our board?- My dad.- Your dad?
1:08:00 > 1:08:04Who is sitting on 28.4 seconds. Pretty respectable time.
1:08:04 > 1:08:06Let's put the clocks on the screens.
1:08:06 > 1:08:08Three-egg omelette, cooked as fast as you can.
1:08:08 > 1:08:10- You know the story, don't you?- Yes, I do.
1:08:10 > 1:08:13The clock stops when the omelette hits the plate.
1:08:13 > 1:08:14Ready? Three, two, one, go.
1:08:21 > 1:08:24I'm saying nothing. I'm just watching.
1:08:33 > 1:08:37- Look at the concentration on their faces!- Come on, Michel. Come on.
1:08:37 > 1:08:40- GONG Oh, yes.- There you go.
1:08:40 > 1:08:43APPLAUSE
1:08:43 > 1:08:44LAUGHTER
1:08:44 > 1:08:48That's amazing. Right, I get to have a taste of this.
1:08:48 > 1:08:51That was the time I should have asked for a pay rise.
1:08:51 > 1:08:53- Is it?- Yeah, I missed out.
1:08:55 > 1:08:58- It's a good omelette, huh?- Seasoned, chef, yeah?- He did season it.
1:08:58 > 1:09:02- I did season mine. - Did you season yours?- Yes, I did.
1:09:02 > 1:09:03Yes, from the left hand.
1:09:04 > 1:09:07Still good. Still good. Alain.
1:09:10 > 1:09:12Phew. He was not even there on 30, so...
1:09:14 > 1:09:17- What will you say? 45 seconds? - Do you think you'll beat your dad?
1:09:17 > 1:09:20- No, I need a few years' practice. - Yes, you do.- I know that.
1:09:20 > 1:09:21You beat your dad.
1:09:21 > 1:09:23- VARIOUS:- Ohhh!
1:09:23 > 1:09:28You did it in 26.68 seconds.
1:09:28 > 1:09:30So, you sit a little bit higher.
1:09:30 > 1:09:31I might give you a hug in a second.
1:09:31 > 1:09:34- LAUGHTER - But I don't want to get carried away.
1:09:34 > 1:09:37It all depends on whether I accept that as an omelette.
1:09:37 > 1:09:38No, no, that's no good.
1:09:38 > 1:09:39- VARIOUS:- Awww.
1:09:39 > 1:09:41And there was a shell. There was a shell on there.
1:09:41 > 1:09:43Did you see that, James?
1:09:46 > 1:09:48- You did it...- Yeah?
1:09:48 > 1:09:50Look at him, Mr Confidence.
1:09:50 > 1:09:53You did it in 23.92.
1:09:53 > 1:09:54That sits you there.
1:09:54 > 1:09:57But you're not going on, because it's not an omelette, chef.
1:09:57 > 1:10:00- Only joking! - LAUGHTER
1:10:00 > 1:10:03- There's no way I'm going to say that.- You...
1:10:03 > 1:10:05For a second, I thought you were a bad boy.
1:10:05 > 1:10:06LAUGHTER
1:10:06 > 1:10:09- You can take that one back home. - Thank you very much.- Fantastic.
1:10:09 > 1:10:12There you go. Six Michelin stars between them. Brilliant stuff.
1:10:17 > 1:10:20Well done, Alain, and Michel, I'd have expected a better omelette
1:10:20 > 1:10:22from the man who wrote an entire book on eggs.
1:10:22 > 1:10:25Now, it's not often you get a whole meal cooked from ingredients
1:10:25 > 1:10:30sourced all within the M25, but when Oliver Rowe came to the studio,
1:10:30 > 1:10:33he showed us exactly why he's known as the urban chef.
1:10:33 > 1:10:35So, tell us what you're cooking.
1:10:35 > 1:10:37I'm going to do a pan-roast chicken
1:10:37 > 1:10:41with chickens from Waltham Abbey, with a creme fraiche spaetzle,
1:10:41 > 1:10:46German pasta-type thing, and a cabbage, dill, lemon, garlic salad.
1:10:46 > 1:10:48Lovely. So, first things first.
1:10:48 > 1:10:50I'll get the chicken from the fridge, shall I?
1:10:50 > 1:10:52I'm going to start getting my...
1:10:52 > 1:10:55So, tell us a little bit about the marinade to go on this chicken.
1:10:55 > 1:10:59- The marinade is... I'm sneakily getting that in there.- Right.
1:10:59 > 1:11:03The marinade for the chicken was lemon zest, lemon thyme,
1:11:03 > 1:11:06garlic and some white wine.
1:11:06 > 1:11:08- White wine in there as well? - White wine in there, yeah.
1:11:08 > 1:11:10Just leave it, what, overnight?
1:11:10 > 1:11:12Yeah, if you can, at least an hour or so.
1:11:12 > 1:11:13I'm going to season that.
1:11:13 > 1:11:15Before you actually put that in the pan,
1:11:15 > 1:11:17that's quite an unusual cut, because it's all one piece.
1:11:17 > 1:11:19You just take the two sides of the chicken off
1:11:19 > 1:11:22and take out the leg bone. It's a little tricky the first time,
1:11:22 > 1:11:25but once you've done it a few times, it's actually not too hard.
1:11:25 > 1:11:28- Get your butcher to do it. - Yes, you can do that.- OK, lovely.
1:11:28 > 1:11:32- So, really nice hot pan.- And I suppose the advantage of that is,
1:11:32 > 1:11:36- white and dark meat all together? - Exactly. I like both.
1:11:36 > 1:11:38SIZZLING
1:11:38 > 1:11:42And as John was mentioning when cooking the fish,
1:11:42 > 1:11:45chicken doesn't take nearly as long as you think.
1:11:46 > 1:11:48I'm just getting the colour on the skin there.
1:11:48 > 1:11:49That'll take a few minutes.
1:11:49 > 1:11:52In the meantime, I'll make my spaetzle, which is flour,
1:11:52 > 1:11:54eggs, celery seed, and whizz them up in here.
1:11:54 > 1:11:55Tell us where this originates from.
1:11:55 > 1:11:58Spaetzle's from the deep south, the deep German south.
1:11:58 > 1:12:01It's a kind of real traditional dish, and I love it.
1:12:03 > 1:12:05And it's the equivalent to the Italian pasta, really, I suppose.
1:12:05 > 1:12:07Help me get the eggs in, if you want.
1:12:07 > 1:12:10- How many do we want?- All of them. - All of them?- There's seven, yeah.
1:12:10 > 1:12:14It's basically flour and egg. A pinch of salt, and those seeds in there.
1:12:14 > 1:12:18- And we've used plain flour in there, have we?- Yeah.
1:12:18 > 1:12:21Exactly. We get our flour from...
1:12:21 > 1:12:24It's grown in Dartford and Barnet, milled in Ponders End.
1:12:24 > 1:12:28Now, this interests me, all these ingredients from all these places.
1:12:28 > 1:12:30What's been the most interesting ingredient
1:12:30 > 1:12:32- you've found on your travels? - I like the flour.
1:12:32 > 1:12:36I think the flour's pretty good, but the fish was pretty exciting,
1:12:36 > 1:12:37- going on the Thames.- Lovely.
1:12:37 > 1:12:42You don't want to whizz it too long. Just blend it.
1:12:42 > 1:12:44- Is that because of the gluten?- Yeah.
1:12:44 > 1:12:46- It'll strengthen it, and it'll be no good.- Yeah.
1:12:46 > 1:12:48As you can see, it's quite wet.
1:12:48 > 1:12:51It's really a batter, as opposed to a paste.
1:12:52 > 1:12:54OK, so the chicken, you're just sealing that?
1:12:54 > 1:12:57I'm just sealing it, getting some nice colour on that.
1:12:57 > 1:12:59That's looking pretty nice, actually,
1:12:59 > 1:13:02and I'm going to pop that in a really hot oven.
1:13:04 > 1:13:07That's, what, about 420 degrees... What's that in...?
1:13:07 > 1:13:09- 210, something like that.- Yeah.
1:13:09 > 1:13:12- A bit more. Straight in there. - Lovely.- That's the spaetzle.
1:13:12 > 1:13:13I've actually made some earlier,
1:13:13 > 1:13:16- because I don't want to get myself all messy.- All right.
1:13:16 > 1:13:18And this is just a basic mixture in a piping bag?
1:13:18 > 1:13:21In a piping bag, and you'll see...
1:13:21 > 1:13:23Give that a little stir.
1:13:23 > 1:13:24Now, I can lose this.
1:13:24 > 1:13:27Can I be doing something with this cabbage?
1:13:27 > 1:13:29Yes, it's sliced already.
1:13:29 > 1:13:33We've basically got dill, lemon, garlic, the cabbage.
1:13:33 > 1:13:37Dress that with seasoning, some of this lovely rapeseed oil.
1:13:37 > 1:13:38Rapeseed oil...
1:13:38 > 1:13:42The ingredients, the bulky ingredients like chicken
1:13:42 > 1:13:44and veg and stuff like that, not a problem.
1:13:44 > 1:13:47When you start talking about your oils and your salt...
1:13:47 > 1:13:50- Literally, you were on about everything?- Yes, everything.
1:13:50 > 1:13:52Everything we can. Everything we can.
1:13:52 > 1:13:54So, what about... Obviously not olive oil.
1:13:54 > 1:13:57The salt is from Maldon, so it's a little way out, Essex.
1:13:57 > 1:14:00But it's amazing salt. It's the best salt in the world, really.
1:14:00 > 1:14:02Spices we can't get. I went to Kew Gardens
1:14:02 > 1:14:06- to try and get the spices, and it was no-go.- No chance!
1:14:06 > 1:14:09You have to have a certificate of botanical research
1:14:09 > 1:14:12- to get anything from there. - Explain to us what you are doing.
1:14:12 > 1:14:14I'm just drizzling this straight into the water there.
1:14:14 > 1:14:18Cos this conventionally would be done in a pan, like a colander,
1:14:18 > 1:14:21- and they squeeze it in.- Exactly. - And, obviously, it drips through.
1:14:21 > 1:14:23And you end up with the small bits.
1:14:25 > 1:14:28So, in this, I'm just going to put raw cabbage, sliced up...
1:14:28 > 1:14:31- Make sure you season it up really nicely.- Sorry, yeah.
1:14:31 > 1:14:33- And plenty of oil.- And plenty of oil.
1:14:33 > 1:14:36- Right.- Dill. Lemon.- All right, OK. - Crush the garlic. Go, go, go.
1:14:36 > 1:14:38All right, I'm going, I'm going, I'm going!
1:14:38 > 1:14:39A bit slow, isn't he?
1:14:39 > 1:14:41I know. I tell you, he hangs around, doesn't he?
1:14:42 > 1:14:45- Thank you very much. - It's all right. Any time.
1:14:45 > 1:14:48- So, have you ever cooked spaetzle, John?- Me? Yeah.
1:14:48 > 1:14:52As a young kid training in Australia, we had...
1:14:52 > 1:14:54Our tutors were Swiss,
1:14:54 > 1:14:57and they taught us how to make proper spaetzle, and we had
1:14:57 > 1:15:00spaetzle pans, which are like a flat colander thing with holes in,
1:15:00 > 1:15:02and you pour the batter into it and scrape it
1:15:02 > 1:15:04backwards and forwards, and it drops into the water
1:15:04 > 1:15:06like little teardrops, and then you take them out,
1:15:06 > 1:15:08and then pan-fry them in butter.
1:15:08 > 1:15:10- Delicious.- Lovely. - Looking forward to it.
1:15:10 > 1:15:14- Nicer than my cheating piping bag. - I like your idea, it's very clever.
1:15:14 > 1:15:17They're done. That was very quick. I'm draining them now.
1:15:19 > 1:15:20No messing around.
1:15:20 > 1:15:22So, how long do you cook that chicken in there?
1:15:22 > 1:15:24- Ten minutes, something like that? - Yeah,
1:15:24 > 1:15:26if it's a really lovely hot oven.
1:15:26 > 1:15:27But in sealing the skin,
1:15:27 > 1:15:29you've actually started cooking it down a bit,
1:15:29 > 1:15:31- cooking it off a bit more.- Yeah.
1:15:31 > 1:15:34But I don't think we're going to have time to cook it properly,
1:15:34 > 1:15:37so I've got one that I cooked earlier.
1:15:37 > 1:15:39Eventually, what would you do with this?
1:15:39 > 1:15:43I would fry it off, but again, I haven't got time to do that.
1:15:43 > 1:15:48Explain to us what's in that sauce. What have you got in there?
1:15:48 > 1:15:52We've got some shallots, diced them, reduced them with white wine,
1:15:52 > 1:15:57and then I just threw in a whole load of creme fraiche.
1:15:57 > 1:16:00- Often creme fraiche splits with me. - I know.
1:16:00 > 1:16:04I don't seem to be having that problem. Either it's my creme fraiche...
1:16:04 > 1:16:08- We make our own creme fraiche. - That's probably the reason why.
1:16:08 > 1:16:12I don't know... If you don't get really, really top, it can split.
1:16:12 > 1:16:15But just make sure it's really top-quality creme fraiche,
1:16:15 > 1:16:17or make it yourself. There you go.
1:16:17 > 1:16:20That's my fault, if I'm buying the cheap stuff, you see.
1:16:20 > 1:16:22Once a Yorkshireman, always a Yorkshireman.
1:16:22 > 1:16:24LAUGHTER
1:16:24 > 1:16:29- Got to save money somehow! Right.- Right. So, that's that.
1:16:29 > 1:16:32- How's the cabbage? - I'm doing it! I'm doing it!
1:16:32 > 1:16:35- It's getting there. - I want that to...
1:16:35 > 1:16:39I've just got a little bit of the oil in here, lemon juice, cabbage.
1:16:39 > 1:16:42- That looks gorgeous.- Seasoning! - You can do that a little bit ahead.
1:16:42 > 1:16:46- And where's the... What's my garlic doing there?- I put some garlic in it.
1:16:46 > 1:16:49- Fine! We're having a tiff. - There you go.
1:16:51 > 1:16:53You can do that ahead and it softens...
1:16:53 > 1:16:56Yeah, we'll do it ahead next time you're on! I'm not doing it!
1:16:56 > 1:17:00- A little bit of lemon juice. - Whingeing! OK. Lovely.
1:17:00 > 1:17:04- Where's the plate? - I've got the plate, chef.
1:17:04 > 1:17:07- Could you keep me a little piece of dill aside?- No, I haven't got dill.
1:17:07 > 1:17:10- I'll get dill. There you go. - There we go. Right.
1:17:10 > 1:17:12That's that. That's that.
1:17:13 > 1:17:15Right, now, what's happening now?
1:17:15 > 1:17:22Right, I want on this plate a little bit of... You know what?
1:17:23 > 1:17:26- Use your hands. - Asbestos fingers.- There we go.
1:17:30 > 1:17:32So, how are you going to carve this?
1:17:32 > 1:17:35I'm going to carve a bit of white meat, a bit of brown meat,
1:17:35 > 1:17:38cos I like both, and that's the whole joy of this cut.
1:17:38 > 1:17:39If people were making this at home,
1:17:39 > 1:17:42you could actually keep it in the fridge once it's cooked?
1:17:42 > 1:17:45Yeah, you can either keep them, drain them,
1:17:45 > 1:17:47toss them in a little bit of oil,
1:17:47 > 1:17:51and then keep them in the fridge, or you can actually keep them in water.
1:17:51 > 1:17:54- Just sit it in the water in a tray? - Yeah.
1:17:54 > 1:17:56How are we going to serve this?
1:17:58 > 1:18:02This is a nice, big, fat one. That's probably two people in there.
1:18:02 > 1:18:05- Two portions?!- Yeah. Look at that...
1:18:05 > 1:18:08- You can tell you're down south now, can't you?- Exactly.
1:18:08 > 1:18:12That would be a starter where I come from. What's this?
1:18:12 > 1:18:16- That fits in your sandwich. - On your cereal!- Exactly.
1:18:16 > 1:18:19And some of the sauce.
1:18:19 > 1:18:22Half a chicken and cereal, first thing in the morning.
1:18:22 > 1:18:26Creme fraiche, no herbs, just literally, shallot, white wine.
1:18:26 > 1:18:31- That's your lot. Sorry.- Looks great. - Bit of extra sauce on there.
1:18:31 > 1:18:34- I would reduce that a little bit more.- Look at that.
1:18:34 > 1:18:35Can we put that on?
1:18:35 > 1:18:38- You can put that on. Go on. - Have I got time?- Look at that.
1:18:38 > 1:18:43All that inside the M25. Remind us what that is again.
1:18:43 > 1:18:47That is pan-roast chicken with creme fraiche spaetzle,
1:18:47 > 1:18:50- and cabbage, dill and lemon salad. - Lovely.
1:18:55 > 1:18:58I know you guys are chatting away over here,
1:18:58 > 1:19:01- cos you would be a mess at cooking this.- I would be a mess!
1:19:01 > 1:19:05There you go. Have a seat. Dive in.
1:19:05 > 1:19:10- You've all been wanting to taste this.- OK, I am going to try this.
1:19:10 > 1:19:15- Can I try something? - Didn't get a taste of the halibut.
1:19:16 > 1:19:19- How's that cabbage?- Spaetzle's great.
1:19:19 > 1:19:22Cabbage is just the best part of it, really.
1:19:22 > 1:19:26This time of year, you get some lovely tender summer cabbages coming out.
1:19:26 > 1:19:30- Have you tasted that cabbage? - The cabbage, I made it.
1:19:30 > 1:19:34- It's perfect, isn't it? - Raw cabbage, raw cabbage...
1:19:34 > 1:19:37- It's coleslaw, isn't it? - Without the...
1:19:37 > 1:19:38Fantastic.
1:19:38 > 1:19:42But I prefer it with a lemon dressing, I think it's lighter,
1:19:42 > 1:19:45more summery, perfect for this time of year.
1:19:45 > 1:19:47I can't believe how fast you did everything.
1:19:47 > 1:19:52That, to me, is what is so remarkable. So fast. Everything.
1:19:56 > 1:20:00What a brilliant way to guarantee amazing-tasting chicken.
1:20:00 > 1:20:04On the day that former EastEnder Kim Medcalf faced her Food Heaven or Food Hell,
1:20:04 > 1:20:08she was about to undertake two performances in London's West End
1:20:08 > 1:20:10as Sally Bowles in Cabaret.
1:20:10 > 1:20:12She really wanted to make sure she had a decent lunch.
1:20:12 > 1:20:15She wanted scallops, but there was a danger
1:20:15 > 1:20:18she was about to eat apple crumble flavoured with thyme.
1:20:18 > 1:20:20What did she get?
1:20:20 > 1:20:22Kim, to remind you, your version of Food Heaven
1:20:22 > 1:20:25would be this stuff, the lovely scallops.
1:20:25 > 1:20:28Looking wonderful, hand-dived scallops, which could be served
1:20:28 > 1:20:30with a Jerusalem artichoke puree
1:20:30 > 1:20:33and a lovely mint puree as well to go on the side,
1:20:33 > 1:20:35cooked with a little bit of rapeseed oil.
1:20:35 > 1:20:37Alternatively, it could be the dreaded...
1:20:37 > 1:20:39Duh-duh-duh!
1:20:39 > 1:20:41..the dreaded Food Hell, thyme.
1:20:41 > 1:20:44I don't know why. Thyme two ways - one into a custard,
1:20:44 > 1:20:48- the other into a lovely little crumble to go with it.- OK.
1:20:48 > 1:20:50- How do you think the viewers have voted?- I don't know!
1:20:50 > 1:20:53- This?- This, I think.- Or this? - The thyme.
1:20:53 > 1:20:56- You reckon? 65% of the viewers wanted to see...- Yeah.
1:20:56 > 1:21:01- ..this.- Thank you!- The scallops. - I won't be sick on stage.
1:21:01 > 1:21:03You will be all right this afternoon.
1:21:03 > 1:21:06We need to get on and cook this, so boys, if you can make me the puree.
1:21:06 > 1:21:07We've got some fresh garden peas here
1:21:07 > 1:21:09which are going to be podded, cooked in water,
1:21:09 > 1:21:12drained off and mixed with some butter, cumin powder,
1:21:12 > 1:21:15which is delicious, and all that's going to be mixed.
1:21:15 > 1:21:18- I need you to mix here some Jerusalem artichokes.- OK.
1:21:18 > 1:21:21- Peel those, chop those, cook those in water and lemon juice.- Yeah.
1:21:21 > 1:21:23I'm going to cook my scallops here.
1:21:23 > 1:21:27Hand-dived scallops are the best that you can get.
1:21:27 > 1:21:31The reason for that is because a diver actually goes down
1:21:31 > 1:21:34and picks them off the bottom of the ocean, not far out,
1:21:34 > 1:21:37five or six feet out, they can go and get the scallops
1:21:37 > 1:21:40off the west coast of Scotland, which I've seen them get.
1:21:40 > 1:21:43These are delicious. Scallops have got a rounded shell, flat shell.
1:21:43 > 1:21:45Rounded shell flat,
1:21:45 > 1:21:48flat shell on the top, and then what we do is insert the table knife
1:21:48 > 1:21:53underneath like that and we end up opening the scallops.
1:21:53 > 1:21:55The reason why we run over the flat side
1:21:55 > 1:21:57is to keep all that nice meat inside.
1:21:57 > 1:22:01I'm using a kitchen knife for this, not really a cook's knife,
1:22:01 > 1:22:04because it's not as sharp. You don't want to cut inside here.
1:22:04 > 1:22:07What we can do is lift this off.
1:22:07 > 1:22:09You can have the coral on, if you wish,
1:22:09 > 1:22:12but just remove all the other stuff here.
1:22:12 > 1:22:14And we've got our scallop there. We quickly wash this
1:22:14 > 1:22:17just in a bit of water.
1:22:17 > 1:22:19Just a touch. Don't want to store in water,
1:22:19 > 1:22:23- because they act like a sponge, they absorb all that moisture.- Right.
1:22:23 > 1:22:24Just brush it off, like that.
1:22:24 > 1:22:26I'm going to move all these over.
1:22:26 > 1:22:29You can leave the scallops on or off. It's up to you.
1:22:29 > 1:22:32I'm not a lover of scallop roe,
1:22:32 > 1:22:35but I will cook you the roe as well.
1:22:35 > 1:22:36We will move those to one side.
1:22:36 > 1:22:38The reason we use hand-dived is because the problem is
1:22:38 > 1:22:41when you catch them with a dredger, they flap like that,
1:22:41 > 1:22:43and they fill up with sand and they become gritty.
1:22:43 > 1:22:45If you get gritty scallops, that's why.
1:22:45 > 1:22:47Salt, just a touch.
1:22:47 > 1:22:52Bit of pepper, not too much. A little bit of our oil.
1:22:52 > 1:22:54We're going to use some rapeseed oil here.
1:22:54 > 1:22:57Just put a little bit on here.
1:22:57 > 1:23:01Then we roll the scallops in the oil
1:23:01 > 1:23:03and they can go into our pan, like that.
1:23:03 > 1:23:05We're just going to cook those nicely.
1:23:05 > 1:23:11- How long do you cook them for? - These will take two minutes max.
1:23:11 > 1:23:15Now, just to get a little bit of colour on there, slightly,
1:23:15 > 1:23:18I'm going to add some butter, which we have got in here.
1:23:18 > 1:23:20See our artichokes in here,
1:23:20 > 1:23:22absolutely wonderful Jerusalem artichokes.
1:23:22 > 1:23:24Not a relation to globe artichokes.
1:23:24 > 1:23:25Globe artichokes are the flowers that we
1:23:25 > 1:23:28normally serve with hollandaise or melted butter.
1:23:28 > 1:23:30Jerusalem artichokes are massive, tall plants,
1:23:30 > 1:23:33and they use the roots, these ones, but they go black,
1:23:33 > 1:23:36- so you need to cook them in water and lemon juice.- And lemon!
1:23:36 > 1:23:39Or you can saute them, because they will brown off nice and quickly.
1:23:39 > 1:23:42Yeah. If you want to make a mash or something.
1:23:42 > 1:23:45Yeah, which we've got in here. We can drain these off now.
1:23:45 > 1:23:48- James...- Yeah, OK. - Take the lemon off. These will cook,
1:23:48 > 1:23:51bring this to the boil, cook these for about five minutes,
1:23:51 > 1:23:54drain them off and then we'll puree those with a touch of butter
1:23:54 > 1:23:56and some cream and salt and pepper.
1:23:56 > 1:24:02Our scallops... The thing with scallops that I love is with bacon,
1:24:02 > 1:24:05but what I've done, instead of pan-frying it,
1:24:05 > 1:24:08I'm going to bake it in the oven.
1:24:08 > 1:24:13Now, if you bake in the oven, in-between two trays...
1:24:13 > 1:24:15When you go to a fancy restaurant, you get that nice flat bacon,
1:24:15 > 1:24:17this is how they do it.
1:24:17 > 1:24:21A tray on the top, and you bake it in the oven like that.
1:24:21 > 1:24:26So when you lift it out, you end up with nice flat pieces of bacon.
1:24:26 > 1:24:32And they crisp up nicely. That's a little bit of bacon to go with it.
1:24:32 > 1:24:37Now, our peas, which Lawrence is doing, we've got some cumin.
1:24:37 > 1:24:40All these dishes go really well together.
1:24:40 > 1:24:44It's a good job you're on stage with a lot of other people,
1:24:44 > 1:24:48because Jerusalem artichokes have a reaction.
1:24:48 > 1:24:52They're actually very good for us, good for your intestines.
1:24:52 > 1:24:55They're antiseptic. But they have a side-effect.
1:24:55 > 1:24:58The old dreaded windypops.
1:24:58 > 1:25:01There is a way of getting around that.
1:25:01 > 1:25:04If you eat cumin with it, it makes it smell better.
1:25:04 > 1:25:06- There you go! - If you can drain those off.- Yeah.
1:25:06 > 1:25:09- Wind!- There's a method to my madness.
1:25:09 > 1:25:12He takes with one hand and gives with another.
1:25:12 > 1:25:15Knob of butter in here, and a bit of cream.
1:25:16 > 1:25:20This is just a touch of cream to the peas, not too much,
1:25:20 > 1:25:24because we just want to puree these a little bit with some cumin.
1:25:24 > 1:25:30If you can blend those in a blender, Lawrence, just with some salt and pepper.
1:25:30 > 1:25:33The scallops are cooked. Fine like that. Leave those to one side.
1:25:33 > 1:25:35One thing we don't want to do is overcook the scallops.
1:25:37 > 1:25:40We've got a puree. That's our puree of artichokes.
1:25:40 > 1:25:45You could actually just crush them with a fork if you wanted to,
1:25:45 > 1:25:47but a little bit of mint in it, not too much.
1:25:47 > 1:25:50If you can get me a couple of spoons
1:25:50 > 1:25:54that I can do a nice little quenelle with it. Dress our pea shoots here.
1:25:56 > 1:25:57That's perfect.
1:25:57 > 1:26:04What I thought I would do with this is just take your peas...
1:26:04 > 1:26:09- Very cheffy, I know. Just move the bottle of oil for me, please, there, James.- Yeah.
1:26:09 > 1:26:16Thank you. Just a little bit of shape to our little pea puree.
1:26:16 > 1:26:19- There we go.- Look at that!
1:26:19 > 1:26:22Nice little shape, and then we get some of this lovely
1:26:22 > 1:26:28artichoke puree, which we will place on the side,
1:26:28 > 1:26:30just a little bit on there.
1:26:32 > 1:26:35- There you go.- And that is one of my Heavens, the Jerusalem artichoke.
1:26:35 > 1:26:39The thing is with this, less is more. We take our scallops on there.
1:26:39 > 1:26:42- Beautiful.- Yeah.- Nice and simple.
1:26:42 > 1:26:46And grabbing some of our bacon,
1:26:46 > 1:26:49which we can put in-between, like that,
1:26:49 > 1:26:52and then we've got the pea shoots,
1:26:52 > 1:26:54which are dressed in this delicious oil
1:26:54 > 1:26:56that we have used earlier with Lawrence.
1:26:56 > 1:27:01Pea shoots are absolutely delicious, full of flavour, nice and simple.
1:27:01 > 1:27:06And then some of this oil, a tiny bit, just a teaspoon over the top.
1:27:08 > 1:27:11- Gorgeous.- Wow! Look at that. - Beautiful, James.
1:27:11 > 1:27:15Little bit of black pepper. Thank you very much. Dive into that.
1:27:15 > 1:27:17You've got salt, your knives and forks over there.
1:27:17 > 1:27:19Tell us what you think.
1:27:19 > 1:27:23- Dive into that.- OK.- Straight in! - Straight in.
1:27:23 > 1:27:26- Try a bit of the mint... - I do apologise.
1:27:26 > 1:27:28Who's the co-star you're next to tonight?
1:27:28 > 1:27:31James Dreyfus and Michael Hayden.
1:27:31 > 1:27:35- Blame it on him later. Absolutely... You like that?- Mmmmm!- Simple.
1:27:35 > 1:27:39- We need some wine to go with this. Bring over the glasses, guys. - That's lovely.
1:27:43 > 1:27:47I just hope those artichokes didn't come back to haunt you, Kim.
1:27:47 > 1:27:49That's all we've got time for on today's Best Bites.
1:27:49 > 1:27:51If you'd like to try cooking any of the food you've seen
1:27:51 > 1:27:54on today's programme, you can try all of the recipes
1:27:54 > 1:27:58on our website, just a click away at bbc.co.uk/recipes.
1:27:58 > 1:28:00There are loads of recipe ideas to choose from,
1:28:00 > 1:28:03so have a lovely week and I'll see you next time. Bye for now.