Episode 131 Saturday Kitchen Best Bites

Good morning, sit back, relax and watch us get busy in the kitchen. This is Saturday Kitchen Best Bites.

Welcome to the show. There are world-class chefs aplenty lined up to cook this morning

and celebrities including The Script frontman Danny O'Donoghue

and Chris Tarrant, all waiting to be fed.

The toast of Plymouth, James Tanner, fries a fillet of sea bass for us

and serves it with sauteed baby gem and prawn and chorizo cassoulet.

Northern Ireland's finest, Paul Rankin,

brings prime rump to the table.

He pan-fries 28-day rump steak in a home-made teriyaki glaze and

serves it with a salad of radish, peas shoots and a mustard dressing.

And the urban chef, Oliver Rowe,

pan-fries a piece of succulent marinated chicken.

He griddles it and serves it alongside creme fraiche spaetzle

and a garlic and lemon cabbage salad.

And former EastEnder and West End star Kim Medcalf faced her Food Heaven or Food Hell.

Would she get her Food Heaven - scallops?

My delicious seared scallops with bacon,

Jerusalem artichoke puree and crushed peas.

Or would she get her dreaded Food Hell - thyme?

My hot apple and thyme crumble with thyme custard.

Find out what she gets to eat at the end of today's show.

But first, the king of cookery schools, Nick Nairn,

cooks up a shellfish treat.

We're going to cook a lovely bit of halibut with langoustine.

The langoustine we put to sleep in the freezer,

we took the heads off them. These are just the tails,

they can be blanched for 60 seconds in boiling water.

And if this works, you can take the intestine out, if you take

that middle tail here and twist it, you can just pull that intestine out.

And that cleans them out. You do that before you cook them.

You can't do it once they're cooked.

Once they're cooked, no, stuck inside.

These are very famous, off the west coast of Scotland.

You do get them on the east as well, but more prevalent on the west coast.

Could you make me some pickled vegetables?

So, some cucumber, thinly sliced, a little bit of shallot,

thinly sliced as well, and some radishes,

and I'll make a quick little pickling mix from...

It's a sort of sweet and sour thing in here.

A bit of vinegar, some sugar, some salt in there as well.

Some pickling recipes will tell you to salt first and then put them

into a sweet pickle, but I'm just cheating a little bit.

A quick one, by putting the salt in here as well.

You could use white wine vinegar in here, but rice wine vinegar you can

also use for this. You wouldn't use malt vinegar for this.

No, it's too strong and too cloy.

A little bit of star anise and bay leaf in there for extra flavour.

It's great for pickled onions, but they last for...

-They need to rest for a good three months.

-They do.

But these are very finely sliced.

Well, I'm hoping you're going to slice them very finely.

I'm not sure what your knife skills are like these days!

-Oh, they're not bad.

-Not bad?! You can't get any thinner than that!

-It's good to see you're still keeping up with that stuff.

-Ooh!

-That was a hard hit, that was!

-You've got to be able to take it.

-Anyway.

-This could all be going very much downhill from here.

-Exactly!

Be careful not to overcook your langoustine. 45 seconds.

-But you did in rehearsal!

-Yeah.

I knew that was going to come out.

We're also going to make a little dressing with some coriander

and mint as well.

Put it in the food processor,

process that down with a tiny little bit of fish sauce.

Thai fish sauce. Which has a very... Ooh!

That's quite a lot!

Quite a generous...

I really like that pungency that you get with excessive use of...

I don't think you need to get him back. He gets his own back.

-Moving on.

-Right.

-Coriander.

-Yeah.

-Mint. Yoghurt.

If you could just blitz that down together. Get a frying pan on here.

That pickling mix is nearly ready to go.

-Those langoustine are ready to come out now.

-We've had 55 seconds.

Ten seconds over, but we're going to serve them straightaway, so...

-Do you want the garlic in this bit as well?

-Garlic would be nice.

Just two or three thin slices of garlic in there.

Don't want to make it too strong.

So, that's the langoustine.

The halibut, we've got a beautiful piece of halibut fillet.

We're just going to pan-fry that for about...two minutes,

-something like that, on either side.

-I mentioned the cookery schools.

-You've got another one opening up now.

-Aberdeen.

Five years in the planning. We were going to be outside Aberdeen,

but the cook school market's going to change, I think.

People don't want to travel so much nowadays,

looking for city centre, so we're taking the cook school to the people.

We've got sort of hands on for...

A beautiful church hall right in the city centre of Aberdeen.

Downstairs, we've got this kind of new thing - a quick cook bar.

-Did you just turn the gas up for me?

-Yes.

I'm glad somebody's paying attention.

So, this quick cook bar, you can come and do a short course,

maybe two hours, learn to bake.

Richard will come up and give me some...

I'm not the best baker in the world. But I know a man that can!

Teach you how to make stock, cook your lunch,

come in, cook your supper, maybe even cook your supper

and take it home and you can be the conquering dad who's done that.

So, yeah. That opens next week, which seems very close.

It was a building site when last I saw it.

-How are you doing with the veg?

-I'm getting there.

I've taken the seeds out of the cucumber, because...

James, that's beautiful chopping, mate.

-Is that all right?

-I aspire...

-Knife skills.

His knife skills are extraordinary.

I think I've got a new Food Hell, actually. Langoustine's intestine.

Ah!

What do you do with those? Make a sorbet out of them later on?

You put them in a stock pot, but...

Yeah, not the most appetising looking thing on the planet.

There's your pickle, which we've put some of the radishes in one,

-and the cucumber and the shallots in the other.

-Beautiful.

And you've put the pickling mix on top.

Normally, you would give that...half an hour,

but for our purposes, five minutes will be OK. Use those, James.

I think they'll be good. For the... I think they'll be... Yeah.

-OK.

-Are we going to use the ones we made earlier?

-I'll go and get them.

Let's have a look and see which ones are nicer.

-These ones?

-Yes, those ones.

The ones we did earlier.

Don't forget, Nick's recipe, along with all the other studio

recipes from today's show on bbc.co.uk/saturdaykitchen.

Right, leave those for at least ten minutes.

I keep them separate because of the colour.

The colour comes out of the radishes, which is

something I did learn from you earlier on. You never stop learning.

I guess you're never going to stop reminding me that you did that.

-Do you want this blended?

-Yes, please.

-OK. What's in here, then?

-Sorry?

-What's in here?

That is coriander, mint, a generous glug of Thai fish sauce,

and a little bit of garlic and some full fat yoghurt.

-You want some salt and pepper in there?

-Yes, please.

A little seasoning.

And I am going to add a little bit of lemon juice into my halibut.

Starting with the oil. Oil for heat, butter for colour and flavour.

A little lemon juice

and I'm going to baste that in this lovely lemon butter.

This is the halibut... You actually farm halibut as well in Scotland.

They do. Yeah. Takes a long time. Halibut's very challenging to farm.

Farmed salmon, Scotland excels at that.

You could actually do this dish with a piece of salmon.

Easier to get hold of as well.

-Yeah.

-So, can I just have a quick taste of that?

-I'm going to put more of this.

-You think that needs a bit more?

-Yeah.

OK.

Yeah, you're right. Quite a lot of fish sauce in there, James!

-I can't help that, you see?

-I'm not really sure how that got there.

-Is it called giger halibut?

-Gigha. The island of Gigha.

Gigha.

So, piece of halibut.

-We've got the langoustine, you're making the sauce on there.

-We had...

What's that? I thought you were going to ask me a question.

-We had your mate from Ireland on.

-Oh, Mr Rankin, yeah.

You've been travelling around Scotland together.

-Scotland and Ireland.

-Right.

-We did that...

-North Irish coast, Antrim coast.

-Oh, yeah?

This series, with my mate Paul Rankin, who is an Irish chef,

and it was fascinating, because the whole Ireland

and Scotland thing is very similar.

We were following the tradition of the plantation of Ulster,

people going across, taking the baking tradition with them and

the similarities in the way people cook in Scotland and in Ireland.

-Of course, we want to put the langoustine...

-I am doing!

So, a little bit of this...

You could learn this dish at your cookery school as well.

You can, because by the time I've finished this programme,

I will have perfected it! And I'll know what I'm talking about.

So, on goes the fish. A little pool of that lovely, vibrant green sauce.

Just warm the langoustines through in the buttery juices from the pan.

And it intensifies the flavours,

this little second warming through makes all the difference.

We're not going to waste any of these,

so all the tails round the outside.

And there's nothing quite like a langoustine for breakfast.

I have to say, it would definitely be my Food Heaven, langoustines.

They are just...

Do you get asked a lot about what your last meal would be?

-Langoustines.

-Langoustines and a bit of steak.

-And a bacon sandwich.

James, honestly, that's what I say - a bacon and egg sandwich.

-Or a bacon and egg roll.

-No! It's got to be white sliced bread.

-None of that roll or crusty bread!

-No, no, a nice Scottish roll.

A little Japanese pickled ginger in there.

While we discuss bacon sandwiches... Go on, then!

-Apart from the garnish...

-Hurry up! We're over time!

A little bit of coriander cress on the top there.

That is our pan-fried halibut, pickled vegetables,

langoustine and, of course, that wonderful coriander dressing.

-We got there in the end.

-We did, mate!

There you go. It does look fantastic.

It's going to taste delicious. Dive in to this one. A little starter.

-Wow!

-There you go.

-Look at that.

-So, that little Thai fish sauce, just a tiny bit.

You need to be quite careful with the green stuff, cos it's quite salty

-because of the amount of Thai fish sauce.

-And that is the saltiness...

Yes, it's pretty salty!

-What do you reckon to the langoustines, though?

-Gorgeous.

-Very simple.

-It's the texture of them. They're so delicate.

-Beautiful.

-And also, you don't refresh it into ice cold water,

-you just leave it.

-If you put it in ice cold water, you lose some of that flavour

and freshness and there's a school of thought that says langoustines should never see the inside of a fridge.

They should be cooked and served straightaway, if you want to get that real sweet intensity.

And if you haven't already got a bacon sarnie in your hand,

make that instead. It would certainly be an original breakfast.

Coming up, I'll be making home-made salad cream for The Script singer

Danny O'Donoghue, after Rick Stein takes us

to Nottinghamshire, on the hunt for some pork pies.

'In the grounds of this detached house in Cropwell Butler

'in Nottinghamshire

'are three brothers who make the best pork pies I've tasted in a long time

-'from a recipe going back 150 years.'

-Can you just smell that, Rick?

'I think pork pies are regarded generally as the butt of many

'a British Rail joke, which went with the curled up sandwiches.

'In fact, I've noticed that in most of the pork pies I've had recently,

'there's a serious absence of jelly. This is the heart of a pork pie.

'Jelly made from pigs' trotters,

'which have been simmered till they fall apart.'

-This mixer looks as though your grandfather may have...

-Yeah, sure.

This mixer's got a lot of history with it.

My grandfather, when he was in business in Nottingham,

he had 16 of these in a row, all working, mixing pastry, mixing

meat, and I think this is the only left, probably in England today.

We can get our hands into it and mix it at the pace we like to mix,

and then when the hot boiled lard and water

and salt go in...I can mix it well with my hands.

So, it's a hot water pastry you're making.

Boiling water, which we're going to tip now. English lard, sea salt.

-Sea salt?

-Sea salt. And we're going to slow tip it in, Rick.

And all that should mix in with that pastry

-and really hit it with some power.

-Brilliant.

-Thank you, Rick.

That's all right. So, what's the secret of a really good pork pie?

I think the secret is the ingredients,

the quality of the ingredients.

We hand-butcher everything, chop it in a mincer, but chop it

in a big mincer, so you've got the quality of the meat there.

Big chunks of meat.

That's mixed perfect now. No need to mix that no more. Job done.

Everything about this is apt, because the pigs are local,

and it's tied in with the cheese, with Stilton.

Yeah, the history goes back years, where everyone produced...

Little farmers produced the pigs, the cheese was being produced, they

needed something to feed the pigs on, so they fed them with the whey.

Of course, the quality of a pig when it's fed with whey is beautiful.

The meat. And so I think they had so much pork around, they said,

"Right, let's make a pie."

And they just made it by hand, which is a Melton Mowbray pork pie,

when it's made by hand.

They look fantastic.

Beauties!

-They're cooked, they're ready.

-They're bubbling up.

They've been in there an hour.

Simple question, but what do pork pies mean to you?

Oh, everything, really. It's my life.

Sadly, at 2.30am, you can wake up, wondering if you've jellied

the pies, or if they're ready to be sold the next day.

It's a passion. And once you've picked the pie, you've cut it,

you've got that segment in your hand,

ready to eat, you bite into it and you get that lovely crunch of the pastry, and then you're

into the softness of the jelly and then another texture with the meat.

Hand in hand with the making of pork pies is Stilton cheese,

one of the most famous cheeses in the land, and it all started here,

at this pub, The Bell.

This was a coaching inn on the Great North Road.

The equivalent now, I suppose, of a motorway service station.

The coaches used to stop on the way to London

and people with sophisticated palates would taste the cheese

and recognise it for its greatness.

Interestingly, Stilton wasn't actually

made in the village of Stilton, it was made a bit further north,

at a place called Wymondham, but the landlord of the pub here,

The Bell, was a real entrepreneur and built up this sale for cheeses,

had a sister-in-law who made fantastic cheese up there.

And she had a bit of sense, cos she only sent the best

cheeses down here to her brother-in-law, so not unnaturally,

the cheeses flourished

and ultimately became one of the world's most famous cheeses.

As for the taste, the blue veining in it gives it a tartness.

It's sort of almost like a lot of food - it's sort of point

and counterpoint.

And that's what makes it so satisfying.

And actually, what they eat with it around here is a sweet plum bread,

which again emphasises this point and counterpoint, which I love so much.

'So far in my gastronomic journey,

'I feel I haven't done justice to the vegetables we grow here.

'I've come to Coleshill organic farm to meet Peter and Sonia Richardson.'

It must be a very nice place to work. All these flowers everywhere.

Yeah, that's our singing gardener.

-Why? Cos she's so happy, working here?

-That's it, yeah!

She likes being in a walled garden. There's something timeless.

Yeah, it's just a very special place to work.

What we try and do when we do our boxes is we send out newsletters too with recipes and things,

just so that perhaps when people get an unusual vegetable,

like a celeriac, they can actually do something with it that

they're going to enjoy, hopefully.

'Whoever thought up vegetable boxes was a genius.

'Paying a small sum of money each week to a local

'farmer for a selection of his fresh produce.

'Well, it inspired me to come up with this dish - leek cannelloni,

'with provolone piccante cheese.

'First of all, melt some butter in a non-stick pan,

'then add three or four sliced leeks.

'Stir the leeks around in the butter and add some thyme.

'I'm using lemon thyme here.

'Continue to cook gently while you crush some garlic.

'These organic leeks taste hotter and more peppery than ordinary ones.

'I add a small amount of water, a little more stirring

'and then some salt and freshly ground black pepper.

'I need a good concentrated tomato sauce

'to spread under the cannellonis.'

Just take some olive oil and some finely chopped onion

and chopped garlic.

Sweat off the onion and garlic and olive oil,

then add a can of Italian chopped tomatoes.

Don't bother with fresh British tomatoes,

they won't taste good enough. Then you just knock that down.

You sort of reduce it right down.

You make a thing called a gastrique, and this is a real little tip.

What it is is just a little bit of vinegar,

about two tablespoons of vinegar, with about a teaspoon of sugar,

and you just boil that down to a real essence and add that.

Then a bit of salt and pepper.

But the gastrique really gives the tomato sauce a real lift

and people say, "Gosh!

"What is it so special about that tomato sauce?"

Don't get me wrong, I really like English tomatoes in the summer, and

they're perfect for this sauce then, but not the hothouse winter ones.

You're better off with tinned.

Now I add some ricotta cheese to the nicely softened leeks.

And roll about a tablespoon up in some soft lasagne.

Now, to finish the dish off, a simple bechamel sauce.

First, I need to infuse flavour into the milk.

I tip it into a saucepan, add half an onion,

studded with three or four cloves.

Then I add a bay leaf or two and a few peppercorns

and then I simmer, but I don't let it boil.

I take it off the heat, and in another saucepan, melt some butter.

Add some flour and stir to make a roux.

I'll cook this gently for three or four minutes.

Now I pour the milk through a sieve and into the roux

and whisk briskly to make a smooth sauce.

Bechamel's the easiest mother sauce to make and goes back to Louis XIV.

There's loads of rows whether it was French or Italian in origin.

I'm not too bothered. It just works for me!

I add a bit of cream and some grated provolone.

It's a cow's milk cheese from southern Italy.

Finally, I add an egg yolk for an extra bit of richness

and to make the sauce brown on top in the oven.

Then I whisk in some salt.

I have to admit that the idea for this dish came from our own

leeks with plain white sauce, which goes so well with roast lamb.

I pour the sauce right over the cannellonis

and sprinkle with the cheese.

So, all that remains to be done is to bake in an oven

at about 200 degrees...centigrade, that is, for about half an hour.

Now, this, of course, if a vegetarian dish.

I feel a bit sorry for Christopher, our cameraman.

He's a vegetarian and he suffers awfully bland food with such

stoicism on our travels.

It's so rare to get something good. This is for him. He really liked it!

Thanks for that, Rick. Now, today's masterclass, I thought

I'd show you something that is perfect for barbecued

things for this weekend, and it's a salad cream.

You can buy it, but that kind of defeats the object.

So simple to make. First, I'm going to get my fish on for this, cos I'm going to

serve it with a piece of salmon, so just slowly cook the salmon fillet.

A little bit of salt on here. Place that on a gentle heat.

Skin side down, just to cook that. Very quickly, salad cream.

How this differs from mayonnaise is the ingredients we've got here -

mainly the difference is hard-boiled egg yolks.

And, of course, cream.

First, we take some hard-boiled egg yolks. Get those. Open them up.

Place them in a blender.

And then we pop some sugar in.

Some vinegar.

There we go.

Some mustard.

And double cream.

So, that's the basis of our salad cream.

And what we do is place the lid on, blend it for about

20 seconds, 30 seconds, just till it starts to thicken up a bit.

It'll thicken up with just a touch of lemon juice as well.

We cook that just...

Sorry, just blitz that gently until it starts to thicken.

That's just the cream whipping up.

And then you take some light olive oil,

just as it starts to blend up, then we can slowly add this oil.

And it'll thicken up

into salad cream.

And then as soon as we add the oil, it can come off. Salad cream.

Bit of salt, bit of pepper, and you've got your own salad cream.

It's going to be great to go with this salmon.

And that's that.

We're going to serve it with some English asparagus

and some peas, a nice little salad. So, congratulations on The Voice.

What was that like, getting the phone call? Slightly different!

Yeah, it was very different to doing a Script show.

You're live on air in front of the whole of the UK, warts and all.

But I was very honoured to accept it and say, "What I've got to offer...

"I'm in a band and we've come up the hard way.

"We've done as many gigs as you possibly can."

You've come up the hard way, but you've come up from a musical

-background, cos your father was a pianist.

-That's right.

He was an incredible piano player. He played behind Roy Orbison.

He was a songwriter.

He was signed to The Beatles' publishing company as well.

He was really great.

I didn't lick it off a stone, I was the sixth child of six children,

growing up in Dublin, so we were all very musical.

-Could have been the new Corrs!

-Yeah, or the Osmonds!

The Brady Bunch. There was three guys, three girls.

Why is that about Ireland and the music? Cos it just seems...

I know that it's everywhere.

For a lot of years, we were a very poor country, I guess.

Music was a massive outlet for pain and stories

and we're a massive storytelling...

Last time I stayed in Dublin, there was a guy playing

riggity ping ping ping outside my bedroom window at about 4am!

-Can't get away from it, can you?

-Didn't sound like me, did it?

-It wasn't you.

-Earning some extra shillings outside The Voice!

-But it is. Music is everywhere in Ireland.

-Everywhere.

Growing up, to kind of get recognised, you either picked

up a guitar or a bass, or you sang or you played piano.

Definitely in my family...

The room I grew up in was called the Rock'n'Roll room.

It was a room that for 20 years, friends of mine

and my brothers had come in and wrote signatures on the wall,

so it looks like a backstage area in a gig, a venue.

You got recognised quite young, by a certain manager. The U2 manager.

Yeah, Paul McGuinness recognised something in me

when I was 16 or 17 years old, myself

and the guitarist in The Script, and signed us to his management label.

-That was the band before The Script.

-Yeah, a band called My Town.

We went over to America. We were producing and writing and just...

We spent ten years over in America, just learning our craft,

really honing in on songwriting and the actual business side.

I guess that's why I'm on The Voice,

cos I can offer all those insights into production and songwriting.

Songwriting's the key.

It really is. Song is king, you know?

If you look after the song, the song will look after you.

It certainly has, cos when you launched The Script,

you had two massive hits with...

Yeah, Man Who Can't Be Moved and Break Even.

Both just went worldwide smashes and phenomenal for us.

We've been listening to them all morning.

-The girls have been playing them.

-Thanks, ladies! PRS, give me the money for it!

They didn't react like this with Bill Oddie when he was on the show!

Poor fella's still in the dressing room, waiting for his car!

-That was two years ago!

-Covered in dust and cobwebs! Thanks, ladies!

But then, of course, now you see it from a different point of view.

Now you're mentoring these people as well.

So, the people you've got left, Bo and Max?

Yeah, I've got Bo Bruce and Max Milner,

two of the most talented people in the competition.

And the reason I say that is we've got singers

and we've got great big singers,

but none of them are really all-round artists,

someone who is not only a great artist, can play, can write,

can sing, can produce, but also at the same time

is a nice person, can get up at 7am,

come in and do songs like this and leave a great taste in everybody's mouth cos they're nice people.

Do you think that's part of the negative side of what's happened to the industry?

Cos it's almost instant now. Like yourself, you had to work through...

I guess what I had to teach a lot of my contestants is that

nothing comes easy.

The fact that you're going to be launched into a massive world

for relatively little or no work,

that's what I'm there to provide, is the ten years of hard graft

that I've had to do to get where I am, pass a little bit of that on to them, and try and hopefully,

they'll go on with The Script's ethos or my ethos.

It's hard work and dedication. That's how I got where I am.

So, how does this programme change tonight, then?

You're all together, aren't you?

We've been kind of fighting, me and Jessie...

It's been Team Dan against Team Jessie on one week

and then it's been Team Tom and Team Will the other week.

This is the first time you get all four coaches' teams

against each other on the one night. So, it's fisticuffs at dawn now.

It really is. We have...

Everybody's down to two contestants and then, the UK,

if you thought we've been doing a bad job, now it's your turn.

-It's just the public vote now.

-Yeah, just the public vote,

to take four finalists into next week's final.

Again, I'm really nervous tonight, cos you never know what way

it's going to go or who's going to vote.

We've been working really hard all week on the production.

You do camera blocking, so how you look on camera,

down to the light show, down to clothes, songs, lyrics, bass...

I know what you mean. We get all that on this show!

-It's quite like cooking!

-You've got five people in your dressing room.

I'm lucky if I get a can of Red Bull and two eye drops!

I hope you don't mix it up and drink the eye drops!

Oh, the budgets between 9am and 9pm! The budgets are massive!

Tell us about The Script, then. You've got two albums out now.

-Your third album's out...?

-Third album is out in September.

We've been going between The Voice and the studio.

The lads have been looking after the production and the writing.

Meanwhile, I come in and write the song, go back to The Voice,

do my thing and come back that night and vocal it.

Mark and Glen have been putting the final

touches on the album for release in September, so it's been really hard.

I look like I've got two Lacoste bags under my eyes.

I paid for these babies!

It's not cos I was out last night. I've been working very, very hard.

We've been really going at it to try

and have an album ready this year, in September.

So, you're going to tour as well?

Yeah, we've a tour planned for October.

-It's going to be our first world tour.

-World tour!

Yeah, it sounds so bizarre, cos three years ago,

we were playing to 26 people in a club

and here we are on The Voice, and after that, we'll be going on

a world tour for a year, and before you know it, fingers crossed,

if the BBC have me back again, The Voice will start in January.

It never really ends.

Work, for me, like yourself, it's just life.

If you love what you do then it's not work, you want to get up

-and do it every day.

-Yeah(!)

Maybe I'm talking the wrong...

-Are you a bit jaded?

-No. I'm all right.

I actually thought I was coming on the show,

-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!

We've got a little salad there, a little pea salad.

There's a little bit of salad cream.

And then you've got your little piece of fish.

It sits on the side of it. Clean plate.

-The peas have just been blanched, but there you go.

-Beautiful. Black Eyed Peas in the pod!

We cooked that piece of fish like we did a couple of weeks ago. Sorry?

-Black Eyed Peas in a pod.

-Oh, there you go.

-Sorry, Will!

-You've got two people left, so we've got to vote for you guys.

-Yup!

-There you go. Happy with that?

-Who are you going to vote for?

-I actually prefer Max.

-Team Dan! Oh, Max. OK!

-Yeah, I like Max.

-Why, in particular?

I thought the track they did, Free Falling, was brilliant.

It's amazing, isn't it? This is actually really good too.

There you go.

Honestly, you should try making that salad cream at home.

You'll never go back to the bottled stuff

and it tastes great with asparagus.

If you'd like to have a go at cooking any of the studio recipes,

they're all just a click away, on our website, bbc.co.uk/recipes.

Today, we're looking back at some of the great cooking

from the Saturday Kitchen back catalogue.

And now it's time for a visit from the hugely talented

James Tanner, who's sharing a little lesson in multitasking.

Welcome to the show. What are we cooking?

We're cooking pan-seared sea bass with a prawn and chorizo cassoulet.

-It had to be fish, being you. Right next to the coast.

-Definitely.

Great combination, but what's this here?

This is the base for our cassoulet, and more importantly, our sauce,

which we're going to use the shells from the prawns from.

We're going to cook it off with a bit of banana shallot, some garlic,

cayenne pepper, cook out some tomato puree and a shot of vermouth.

Finish it with fish stock, a dash of cream, little bit of butter in there as well.

As usual with you, there's not a lot left in the fridge.

I like to incorporate a bit of lettuce in there as well,

and also our beans. I'm using haricot blanc, or haricot beans.

-We're going to show people how to cook those later.

-We will, but first, can you shell me the prawns?

I'm going to start off, obviously, with our sauce base, and it's not really a sauce,

it's just a binding liquor that we're going to use for this.

I'm chopping my banana shallot.

I'm only doing enough for one, so just half of that.

Also, we're going to incorporate a bit of garlic as well.

-You're going to use the shells for the prawns.

-Definitely. I wouldn't want to waste them at all,

because there's a lot of flavour there.

I've got a non-stick saute pan on the stove top.

A dash of olive oil in there and we're going to grab the pan,

straight in with our veg. No colour would be ideal for this.

We want it so it's translucent, it won't turn bitter.

While these are cooking down, you've got a few shells there.

I'm doing it as quick as I can.

I'm going to grab my fish board, cos I'm going to chop a prawn up as well.

-I'm going to do this on the fish board.

-The shells are very good.

They make the most amazing sauces.

-People don't really use them as much.

-Exactly. You said it.

This is just a classic take on a bisque sauce.

I'm just going to crank up the heat, let the colour come out,

they change colour, just a touch, because there is paprika

in our chorizo, a touch of cayenne, just to spice things up.

We're going to use some tomato puree.

This adds colour, but more importantly, flavour.

It's important to cook it out, cos it's concentrate.

Otherwise, it'll be sour.

Really push it all around. Let it get sticky.

You need to cook out the tomato puree.

Let it touch the base of the pan and coat everything.

While that's doing that, we're going to hit it with a bit of vermouth.

-Michael, you must cook using the shells as well.

-Yeah.

If you're cooking for one or two portions,

put them in the freezer and utilise them later.

Yeah, classic shellfish sauce, like a bisque, it's fantastic.

Grinding the shells gives it more intensity of flavour.

Finish things off, bit of fish stock.

We're going to leave that to bubble up for around three minutes.

Just leave that to one side and then finish it with a dash of cream at the end.

-How do you want this sausage?

-Cut it into lardons.

-This is cooking chorizo. It's softer.

-It's not cured.

-The cured one is hard.

-It's not cured for as long.

The flavour is still there, though. We just need to release that oil.

Regarding the fish, here we've got a wild sea bass.

The dorsal and pectoral fins have been cut off it.

I'm going to use the fillet from it.

He's been reading it from books, don't worry!

Off with the head!

And then over here, you can see the middle bone, the backbone.

What's that called?

This is called the backbone. Very technical(!)

By the way, there's no scales on this either. Obviously.

Now, a sharp, flexible knife, make an incision by the backbone,

keep your hand flat and let the knife pop against the bone.

That way, you get all of the flesh. I'm only doing enough for one.

We have the fillet. This is belly fat, I don't want that.

And there's the pin bones.

I'm just going to grab the knife, cut down and along.

The idea is you take off that belly fat. Now, there's pin bones.

Just push this all along.

I've got some little pliers here and the idea is, you use the knife

-and make them bones stick up.

-These are proper fish pliers.

You can use your partner's eyebrow tweezers.

-They're brilliant.

-They are. Pull away from yourself.

Don't drag it back. You'll drag the flesh of the fish.

Always pull away from yourself. There's one more there.

OK, that one's out. I just want the fish for one portion.

I'm going to score it to stop it from curling up on me

and also cook it quicker for me.

I want the skin to remain crispy, because our moisture is in the sauce.

-A little bit of oil in there?

-Yes, please.

And we're going to do it in this front pan.

Your restaurant... Well, you've got two restaurants, really.

-We have.

-One of them had a little accident.

-Unfortunately so.

A bit of a nightmare start to the year.

We had a little bit of a fire going on.

But all is going to plan and we should be open...

Actually, I shall use this opportunity now. Two weeks' time,

ladies and gentlemen. Reservation lines are open.

Anyway. A bit of salt, a bit of pepper

onto the sea bass fillet itself.

As well as the restaurant, you've got... We've all got books out.

-Rory's got a book out, you've got a book out.

-I have.

A new book come out in March. It's on ice creams and frozen desserts.

So, parfaits, terrines, that kind of thing.

Really great for the summer and very simple food as well.

Regarding the bass, non-stick pan. Thank you, James,

you've put some oil in, that's great.

Lay the fish away from yourself, so it doesn't splat up against you.

Just give it a little hold, like so. And that way, it will flatten out.

-The chorizo...

-Do you want these chopped?

Yeah, if you could cut them on the bias, that would be wonderful.

In the meantime, I'm going to get rid of this, wash my hands.

Since his restaurant's been closed, he's been reading magazines.

-Meanwhile, I'm going to cut these on the bias.

-Thank you, James.

You're a star.

-Touch of cream in with the shells.

-You using whipping cream for that?

I am.

A lot of people use double, but I think it's got a high fat content

and this is a very rich dish anyway, so I don't want to overpower things.

Touch of salt and a touch of pepper in there.

We're just going to turn up the heat ever so slightly now.

And then we're going to blitz this and pass it off.

The chorizo, I want colourisation on it, I want oil coming through it.

Give us a little masterclass on beans.

These haricot blanc or haricot beans. As I said before,

you can use bortolini, you can use butter beans for this.

Soak them 24 hours in advance.

Never use salt when you cook them

because if you use salt, they'll go very hard on you.

They'll take longer to cook.

You're cooking them in chicken stock.

I'm cooking them in fish stock. Fish stock, bay leaf, garlic and thyme.

-Which is all in here.

-We just cook them through. These are cooked.

They take about 30 minutes. I'm going to drain these off.

You don't want the thyme sprigs in there, although you do want leaves.

Tastes so much better than the stuff that's in brine out of a tin.

I think so, definitely.

Also, they go a long way and they're very cost effective as well.

Here we go. So, we drain them off. We're going to grab our beans.

These go into the hot chorizo oil. Only enough for one, obviously.

Thank you, James, you're a star.

Regarding the fish, I'm just going to add a tiny bit more oil.

But look, this is how I want the fish.

I'm not shaking the pan around too much.

I want the white colourisation around the outside

and we can flip it.

The white of leeks, we're just going to chop this up.

-Do you want me to blend your sauce for you?

-Yeah, you can do.

-This cooks for how long?

-I want to cook that out for about five minutes.

This could actually be a soup on its own, really.

Fundamentally, this is what it is, with lobsters and crab

-and stuff like that.

-Definitely.

And you know whether you've got a decent machine or not

when it wrecks it in about two seconds.

Exactly. But it will extract a lot of flavour.

The white of leek, that wonderful sharp taste,

this is going to go in with the chorizo as well and the beans.

We're going to finish it with a little sauce.

-Amazing.

-All from fish heads.

-Don't take it away.

It's just nice to use, you know, a lot of people don't use

the shells and stuff like that, you wouldn't normally associate

using the shells, but once they're blended like that...

I've got a few baby gem leaves.

At this stage, after I've moved the fish over

and I've got this wonderful crispy skin, washed leaves,

we're just going to lay them into a bit of the fish oil.

I don't want them to wilt too much,

but I just want them to come down a bit.

A bit of chervil as well.

James, for you to pass off. Thank you.

I'm doing it all at the same time.

He's quite good, eh?

I know I'm back, but I don't have to cook the entire dish for you.

Make you work for the time being.

I'm chopping chervil.

Wonderful aromatic herb and it's going to finish off our cassoulet.

Just keep those leaves moving around ever so slightly.

I want the crunch, this is the idea.

We grind some lemon juice as well.

This is what we finish the fish with and the cassoulet.

Just in with a few of the prawns.

We just want to poach them through with the chorizo.

If you could put that straight in there.

One more prawn there as well.

Literally they take minutes, it's so quick.

Grab myself a serving plate.

These prawns, as soon as they start to change colour,

the heat of the sauce is going to poach them through.

It's just starting to go.

The common mistake with fish and bits

and pieces is that people generally cook it in the kitchen,

-by the time it gets to the table, it's overcooked.

-Exactly.

It's bubbling up. This is where the whipping cream comes into it.

It's not splitting. This is a wonderful flavour.

We're just going to add some of the chopped chervil.

Also, for richness, this is optional, but I love it,

a bit of butter.

Mate, I don't have a problem with that, just stick it straight in. I'd put more in.

-All right.

-I'm only joking.

-It's all right, I know you're going to eat it.

IMPERSONATES JAMES: A bit of butter in my sauce. Really nice.

And also a bit of lemon. No, a bit of lemon juice in there as well.

And a tiny bit on the fish. Don't overdo it.

Time to serve up. So, grab myself a big serving spoon.

What do you do with your spring onions?

-Sorry?

-Spring onion.

-That's going in at the end.

I love your observation, sir.

Yeah, we're ready, cos the news is going to be on in a minute.

Dig down deep, get the chorizo, make sure you get some shrimp, and

more importantly, the beans, because that is the body of this dish.

This sauce smells wonderful.

A tiny bit of the sauce around the outside.

Just finishing things off...

The leaves are just starting to wilt, which is exactly how I want them,

so I'm just going to go with the two, cos there's loads.

Finished off with the crispy fish and then you get the different texture.

And there we have it.

That's my pan-seared sea bass with a prawn and chorizo cassoulet.

-Finished.

-Wow.

A pathetic round of applause from over there.

APPLAUSE

LAUGHTER

That is the best way of serving lettuce I've ever seen.

Girls, do you want to dive in?

-Tell us what you think. Taste it with the sausage and everything else.

-I will.

-I know how to eat.

-OK.

-I've done it before.

That's amazing.

-Good?

-Amazing combination. Sausage and fish.

Dive in. If you can't get sea bass, any other type...?

-Whitefish...

-Definitely. Lemon sole.

Hake's very cost effective and good for the environment.

Anything like that, really. Even plaice at the right time of year.

We actually had barramundi on the show a couple of weeks ago as well.

-Which is good, isn't it?

-Yeah, it's good.

-I'm actually a West Country man as well.

-Oh, yeah?

-Yeah.

I'm a Cornish boy.

There you go. What do you reckon, girls?

It's fantastic.

-And Michael.

-I was going to say Michael as well, yeah.

Thank God. Yeah, hi, guys.

Yes, this is delicious, James. Fantastic. I like it.

I've never come across a combination with chorizo and fish before.

It's nice, isn't it?

Wow, what a recipe.

There was plenty to do, but believe me, it was well worth it.

Now it's time for a trip to Jersey

and your guide is none other than Mr Keith Floyd.

Today's tour starts with a visit to a Victorian food market.

Take it away, Keith.

My mother, who's a brilliant cook,

once said she'd rather dally in a butchers than a dress shop any day.

Well, I feel the same way about markets.

I prefer one of these Victorian

cathedrals of gastronomy to the local museum

or the local Roman baths.

And isn't it good that Jersey has taken the trouble to restore

this splendid hall to its original glory?

A lesson that will be easily learnt by councils throughout

the British Isles who've pillaged our heritage for the sake of car parking

and double glazing stalls.

I can think of one in South Molton, for example,

beautiful Pannier Market that should be restored.

That's not why I'm here, to witter on.

I'm here looking amongst this wonderful fish for a very shy

and retiring species which I hope to cook.

A-ha! There we are. The end of the quest.

The elusive ormer.

Years ago, there were thousands of these available in Jersey

and it only cost two shillings a dozen, or something like that.

Now they're about £1 each.

And the other thing is, not only have they overfished them,

but these are very highly strung little things, very sensitive,

and you have to go creeping up to them in the water and grab them

before they notice that you're there.

No heavy boots or things like that, or they go clunk onto the rock

and you can't get them. Once you have got them,

and we got these at great expense - as I said,

they're nearly £1 each these days -

you take these leathery little molluscs out,

beat the living day lights out of them with a hammer,

fry them in butter with onions, carrots, white wine, parsley,

chicken stock and things like that,

put them in the oven overnight for about 24 hours, and then

when you come back from a hard day in the pub or

the allotment of something like that, you call out the trout,

"Where's my supper?" you say, and she brings out this wonderful dish,

unctuous dish, of these things, swimming in rich gravy,

which, when you've eaten these, you dip your bread into, swill it down,

plate of mashed potato and have a really fine time.

And if you're really lucky, I'm going to cook these

and you'll see exactly how to do it. If I don't forget, that is.

Frank, Knight and Rutley would want three-quarters of a moon

for this little pile, but we're not proud,

and anyway, beggars can't be choosers.

I only wanted to use the kitchen for the afternoon.

So, I phoned up Caroline and said, "Hey, what about it?

"Can I use one of your 97 rooms to cook some ormers in?"

Hello. I'd like to welcome you to my humble fisherman's cottage.

The sort of thing that typical Jersey fishermen have lived in for centuries,

especially since they invented things like money, gold and stuff like that.

We've got one.

We borrowed it, as we always do on this programme, cos we're skint.

And we're so skint that we're going to have to cook ormers,

which years ago, as I told you earlier, were a totally peasant dish.

Today, they're for the rich and famous people like me and you.

Here they are - nasty, disgusting looking things,

as if they were sawn-off elephants' feet.

And the first thing you've got to do

is scrub them into a presentable state,

and you can't do that without invoking the products and the

craft of a centuries-old tradition here in Jersey of the ormer brush.

Notice its hand-carved shape, and place the thumb there for correct grip.

You walk over to the sink, you take one of these nice looking things.

They don't actually smell very nice. And you scrub and scrub and scrub.

And you do that till you get really bored, and I'm really bored.

So, you come back over here, where you see a pristine

Alice In Wonderland-style mother-of-pearl shell,

which they also use for building garages.

I mean, the ormer, not the shell.

You throw it away. You take it out and beat it.

I've just muddled that up a tiny bit, but that doesn't matter,

because sometimes you can make mistakes on television.

So, I have to pick that one back up again, slide it out of the shell,

and at the risk of damaging the recording equipment and the

sound engineer's ears, I have to beat it really hard until it's flat.

But by the magic of television, come over here,

I have them already beaten out.

Rather like veal schnitzel or something like that,

a piece of veal or a piece of pork is beaten out.

Other bits of ingredient... Are you looking at me or the food? Thank you.

..is garlic, carrot, onion and tomato.

-God, you're a thick cameraman. Is that tomato or onion?

-Onion!

Thank you. Just checking you were paying attention.

And some chopped parsley.

Butter, rich yellow Jersey butter. Beautiful.

Bit of ordinary flour. Don't think they grow wheat over here.

And salt and pepper. And that's all we need.

The only other thing we really need before we reset the lights,

rearrange the camera things, is for me to have a slurp...

you to get your notebooks and pencils,

turn to page 73 for the scratch pack on the Radio Times, cos

I want you to savour the smell when it's all cooked.

See you in a moment.

That's the carrot, onion, bacon, garlic frying away in the butter.

I don't need to explain all that to you, after all,

you are BBC Two watchers, aren't you?

As you pan over here,

you're coming to the ormers, which are frying golden brown in butter.

This is the ormers, you see that. You're on the right dish, aren't you?

-Yes? Answer me when I'm speaking to you.

-Yes.

Fine. That's great. We've made those golden brown.

We now have a few little simple things to do.

So, if you can wind that machine back onto the two dishes,

might be difficult for you, stay with them

while we put some red wine into the ormers.

Some chicken stock, and those observant members of you...

Come back again, cos you weren't all paying attention.

I didn't have chicken stock in the other sequence.

You forgot to notice, but there it is.

Right, come back again.

Then we put some parsley into that.

That's the red wine and the chicken stock.

Not confusing the camera any more than we have to, we tip...

What are these called, Richard?

-Oh, those are the other bits.

-You see, he's really learning very well.

All that goes into... Come back.

..goes into an earthenware dish into the oven for...

and you're not going to believe this,

it's a very simple dish, of course, goes in there for 14 hours,

which has completely wrecked our plans here on Jersey.

We've had to have an extra overnight, that's a lot of money for the crew,

had to cancel our flight

and it means that I am going to drink Jersey dry between now and then.

And now the moment of truth. 14 hours.

14 long, tedious hours have passed

and this much-vaunted Jersey dish is about to be sampled by us all here.

While those 14 hours have been going by, I've been doing good works -

lecturing to boy scouts, opening Women's Institute fairs

and things like that, but much more importantly,

I've pulled the most beautiful bird on the whole island.

Who, in her own right, is a fabulous cook, Caroline,

and it's her kitchen we've pinched for the afternoon.

And she is the unfortunate, or lucky, victim of this tasting session.

Have a bite of that and let me know what you think of it all.

What I'm going to tell you about Caroline is that she is a superb cook.

And if you're in Guernsey later on this year,

you're in for a super treat.

But I can't really say things like that, cos this is the BBC.

But you'll work it out for yourselves.

What do you reckon, my darling?

It's very good.

It's got an interesting flavour.

-What do you mean, interesting?

-Meaty and fishy.

If this is the dish we've all come for...

quite frankly, John, I can leave it out.

I'd rather have a plate of ox tongue and gravy and gherkins.

And, Jersey, I'm really sorry, maybe I blew it.

Maybe there's been a mistake,

but quite frankly, I'd rather spend the rest of the day with you.

I never liked mixing business with pleasure.

I always try to keep my work away from home, but on this occasion,

it's the end of the series and it's the end of the whole bit.

And my director, who comes from, shall I say,

fairly humble origins, was going on about,

"It isn't fair that all the Dynasty programmes and Dallas

"and all that, they have swimming pool shots and Cadillacs."

So, just to cheer him up, I thought I'd invite him home.

Sorry about the mess, but I have been terribly busy all day.

In fact, I've got some more cooking to do tonight.

I've got friends coming round and it never stops for me.

It's absolutely dreadful.

But listen, this is the last programme

and the one thing I want to say is, it's jolly hurtful for me

around the time it gets transmitted to see buses full with people,

cars whizzing by, I know many of you don't even watch the programme.

I think that's a bit mean, cos we put our heart and soul into it.

Like today, for example, what have we done for you?

We've done new potatoes, really interesting.

We've done conger eel soup, and they were delicious.

What else have we done?

Well, I've got these friends coming for dinner, so there's nothing to it.

No peace for the wicked at all.

I'd better go and get up a bit of frying speed.

Welcome to a magical evening.

The rain is dripping down fairly steadily.

It's dark, it's cold, it's the end of April

and I've never seen weather like it. And what do we do?

Well, we do like all the rest of you do,

mad gastronauts that you are, we surround ourselves with luxury,

fitted carpets, Rolls-Royces, minibuses, the whole bit,

refrigerators, mixers and microwaves, and what do we do?

We set fire to some twigs and have a barbecue.

By the time we've cooked the food, which is usually just

sausages on sticks and hamburgers which are quite disgusting,

our friends have got fed up, they've gone.

They've driven over the lawn and made a mess of the whole thing.

But this is the Floyd programme and it isn't like that here. Richard.

Let me reveal to you the little snackette we've got

arranged for you this evening.

Starting over here, we have some prawn

skewered with fresh thyme.

Then we've got some simple pieces of fresh monkfish

which I've wrapped in bacon.

Rather like this. Just fumblingly show you that.

Stuck onto the end of a skewer.

Over here we have very fresh scallops wrapped in bacon.

It's a brilliant book over there, I learnt a lot from that.

And then some Mediterranean prawns with mint.

What we must do is get a little cooking going

because people are hungry and you can't just cook dry things like that.

What you also have to have is a little marinade, which

I made here of fresh olive oil and fresh thyme, black pepper,

salt and a squeeze of lemon juice.

And I simply paint a little of this onto my prawns.

I put them onto this grill. Ignore the one that's already there.

This is a test piece, cos we weren't quite sure how the barbecue was.

And they go there for a while.

While those are going on, I'll prepare another one,

this time of monkfish.

I'm not walking too fast for you, I hope.

Paint that with oil.

And put that on.

And really, up to me, it's in the lap of the gods now,

because the coals are on, the fire's burning, the cameraman's here,

you're the cameraman.

The sound recorder is there. The director is there. My glass is in my hand.

All we can do is wait for a few moments for those two to cook away.

In the meantime, all I've got to do is check up on a few recipes

to see how I can make this work.

Not often I see such a brilliant book, but there it is.

It's a fine book. I've done it right. Everything's OK. See you in a sec.

I'm going to start this piece with a strange hush.

The director's been rather taken by the moon.

He had the cameraman swinging about the skies looking for anything.

That's enough of all of that nonsense.

The point is, the unidentified barbecue objects are ready.

My friends here, Caroline, Helen

and Ron Hickman, whose house this is, and a few other people have

come together tonight to enjoy what we've been cooking.

We hope they're going to enjoy it.

So, if they'd like to, come on in and have a taste of this.

I don't know how it is. It might be a little overdone.

It might be a little underdone.

Here they are. This is the gastronomic get-along gang.

They're all smiling happily. They haven't had a drink all night.

Hold the plate, mother, because I can't do it all.

That's a scallop.

There's not a lot of help here, is there? Goodness gracious me.

-It smells wonderful.

-I'm pleased you like the smell.

A couple of scallops for you. Oh, sorry, Ron. I didn't mean to...

There is a...here, but it wasn't on the end of that.

And there's another scallop for you.

Couple of these prawns.

We've got them in a perfect sterile television position.

A glass in one hand, a plate in the other

and no possible chance of being able to eat it.

Which is what this programme actually... Come back here.

I'm doing this so they can disengage themselves from the embarrassing

situation the director has got them into.

So, they're all ready again. No, they're not.

Ron's still frozen solid here.

Here you go. Eat away.

I'll tell you what I'll do. I'll relieve you of that.

Because it will only be bad for you.

I must have one myself.

-What do you think of your barbecue?

-Scrumptious, really is.

They are very good. Would you like one, Richard? Here you are.

They're absolutely excellent. What is that?

I don't know if the camera can see it, but there's a very strange...

I don't know if it's a mushroom or a pair of embracing ladies

or a bizarre piece of sculpture at the end of the garden.

-Can the camera see that? Answer in your own words.

-Yes.

-What's that, Ron?

-That's done by a local sculptor.

It's called The Embrace.

-I don't know what the hell you thought it was.

-It's not two ladies.

No, but I'm a bit short-sighted and I didn't bring my glasses.

But there is this extraordinary protuberance at the end of this manicured lawn.

And on that, I think it's time that we got on with a bit of fun

and we should say things like, to Ron Hickman... Oh, he's just gone.

..to Ron Hickman, and Helen, his beautiful wife,

and to the bird I pulled, Caroline, who'll be

married by the time this programme's out, or if not, she shortly will be,

thank you very much for making this end-of-term party a great

and brilliant success.

-I'd like to drink to you all.

-Thank you. Will you promise to come again?

-Most definitely.

Classic stuff. As ever on Best Bites, we're looking back at some of the fantastic

cooking from the Saturday Kitchen archive.

Still to come on today's Best Bites,

it's a Roux off on the Omelette Challenge today, father and son,

as Michel Roux Sr and Alain Roux take charge of the hobs.

But who will reign supreme? Find out a little later on.

Oliver Rowe pan-roasts a delicious piece of marinaded chicken.

He griddles it and serves it with creme fraiche spaetzle and a garlic and lemon cabbage salad.

And former EastEnder and star of the West End stage

Kim Medcalf faced her Food Heaven or Food Hell.

Would she get her Food Heaven, scallops, with some succulent

seared scallops, bacon, Jerusalem artichoke puree and crushed peas?

Or would she get her dreaded Food Hell,

thyme, with my hot apple and thyme crumble with thyme custard.

Find out what she gets to eat at the end of today's show.

Now, if you're in the mood for beef

but don't fancy the hassle of cooking an entire Sunday lunch

then look no further,

because Paul Rankin has been ageing his rump for 28 days.

Take a look at this.

-What are we cooking? Rump steak.

-Beautiful rump steak.

I mean, it is one of the chef's favourites

and one of the butcher's favourites as well.

Because when it's well-aged, it's very tender,

so this one is 28 days aged.

You can see a little bit of the colouring there.

So, it will have great flavour and be very tender.

And this is the perfect example of seeing meat how is should be,

-really, rather than when you go to the supermarket...

-Yeah.

We can trim little bits of that off.

Slight bit of discoloration from the ageing process,

but that's part of what you get when you age meat.

-It all adds to the taste.

-It does a little bit.

Serving it with a lovely pea shoot salad.

Within that, we've got two types of radish, the big mooli radish

and just normal garden radishes.

It's really seasonal, this. Pea shoots. Fresh peas.

A little bit of red onion.

The dressing on that is a hot mustard dressing

with two different types of mustard.

A little bit of rice wine vinegar, sugar, a touch of water.

-And teriyaki.

-Teriyaki is really simple.

It's sake, mirin, soy sauce, touch of sugar.

First thing, you're going to get on with this.

I need you to slice some onion for me.

And what we're going to do is soak it in some ice water.

What that does is, it crisps it up

and it takes away that hot, stay in your mouth all day, onion-type flavour.

So, nice and thinly sliced.

I'm just going to take the fat off this,

because I'm going to be serving this very rare.

You don't have to serve it as rare as I'd be doing it,

but this is sort of Japanese, in a way.

It's almost sashimi-like or tataki-like.

One thing which we've never really had...

well, I don't think we've had it on Saturday Kitchen, is the Wagyu beef,

which the Japanese absolutely adore.

That's like one of the most expensive things you could ever buy.

That's probably the reason why we've never had it on Saturday Kitchen.

It's not the sort of thing you get down your local supermarket.

I'm going to season this with a bit of salt and pepper.

Not too much salt, because we don't...

Because the soy sauce, it can have a tendency to get too salty.

But plenty of pepper on there.

I want this, you know, a slightly lively salad, quite spicy, you know?

So, little bit of oil in the pan...

And you whack in your beef.

And this would have been amazing on the barbecue.

I mean, this was a big Fred Flintstone steak, you know?

But this is the business, this sort of thing.

So, here is my tip for when you're cooking beef.

Especially the boys on the barbecue.

You know all those dudes that come out at this time of year?

As soon as they light the fire, they're like, "Make way, make way!

"I was here last year, love! I'm going to cook this steak!"

And the guys, they...

they have their tin of beer and they're cooking away,

and they're always turning their meat,

and it never really gets brown, you know?

Well, I would say, just let it sit.

Just let it caramelise to get that beautiful flavour.

OK. So, teriyaki.

You can buy your own teriyaki sauce,

but it's not as good as when you build it up like this.

-It's so simple to make yourself, isn't it?

-Yeah.

The only thing is, to find mirin.

Mirin is a sweet Japanese wine, a very sort of sweet, sugary wine.

Sake is a rice wine, very light, very aromatic.

And they're basically equal quantities of each of those,

and then a little bit of sugar going in there as well.

Yeah. And then the soy sauce. Dark soy sauce?

Dark Japanese soy sauce, yeah.

-Now, you must have been to Japan on your travels?

-Yeah.

Big fan of that style of food?

Yeah, the first time I went, I just didn't get it at all,

but by about the third album,

-I was completely addicted.

-By about the third album(!)

You know, one of the things about the Japanese is they're so precise,

and so when they make something like teriyaki, I mean,

we'll probably have Japanese viewers looking at this,

going, "This is all wrong!" You know?

Because in Japan, they take about five years

to learn how to cook the rice properly for the sushi.

So, something like teriyaki, any of their fish things,

they're incredibly precise and quite deep and complex,

the thought process behind it.

Which is why sometimes, you get teriyaki restaurants and think,

"That's not great," but go to a good Japanese restaurant

and get a nice piece of salmon teriyaki or beef or whatever,

it's so delicious. It's so perfect. But it's simple.

It's that reduction you get, the stickiness that you get.

Yes, "teri" means "lustre", and "yaki", well,

it's just so good,

you just want to talk about it all day, maybe that's it!

-Grill or boil?

-You just want to yak about it all day.

So, we're going to make the little hot mustard dressing.

You make that and I'll shove in the peas. OK. So, the dressing - sugar?

Yeah. A teaspoon of sugar, teaspoon of grain mustard,

couple of teaspoons of English mustard.

A little bit of rice wine vinegar going in there.

So, a little bit of sweet and sour going on here.

Now, the Japanese, they love these fiery condiments,

-these sort of horseradish-y, mustard-y kind of tastes.

-Yeah.

They go really well with something like this teriyaki. Really well.

-I'll give you a plate for the steak. There you go.

-Yeah.

I just need a little bit of water in there, James,

-and a little bit of rapeseed oil.

-I will do that, no problem.

A bit of water. And I'm using rapeseed oil

basically to get that lovely sort of mustard-y colour.

-OK, now...

-This is the important bit of the teriyaki.

If you have a lot of fat in your pan, you can pour that off.

Not very much in there. Now, we want to add the teriyaki sauce into this.

Just be a little bit careful. This pan is rocking!

SIZZLING, LAUGHTER

-Absolutely rocking!

-I think the Japanese will be switching off!

No, this is it. This is furious cooking!

We need to reduce it down, so that we get that beautiful lustre.

-And then in goes the steak.

-Do you want the rest of that in there?

No, no, that's enough. He's just spoiled my dish(!)

-Come on!

-I mean, I can't believe you did that.

-There you go.

-So, did you put a tablespoon in there?

-Yes, it's gone in there.

And a little bit of water going in.

-I've put water in there.

-Just a...

-Water's gone in.

That's enough, actually. Absolutely perfect.

Are you ready to do this?

Yeah, if you can just peel that, James, and then what I do...

You can buy these by halves,

and is the sort of thing you'd find in Asian supermarkets.

So, just put little slices in, and then peel down,

and it'll give you lovely little shavings.

Now, remember we were talking about the lustre earlier?

Look at this pan. You can see the shine starting to come up on the beef

as it reduces, as the sauce reduces down,

and it starts to get a little bit sticky, a little bit sugary,

and gets that lovely, intense flavour.

You don't want to take it down too much

because, of course, then it's going to be too sweet and too salty.

Just enough so that we have that beautiful lustre.

OK. So, we've got our radish in there.

The onions, which have been... soaked, they can come out.

These are pea shoots that I'm using for this.

I'm sort of trying to stick really seasonal.

Again, that's another thing that the Japanese do so well,

-is they cook seasonally.

-You could use watercress, I suppose.

Watercress would be beautiful, especially with those sort of

-radish-y flavours we want, those sort of hot, peppery flavours.

-Yeah.

-OK.

-You can tell the salad feels like summer, it's so seasonal.

Say again?

-The salad just feel so fresh.

-Yeah, yeah.

Oh, it's really spot on, something like that.

-OK, so we've got...

-Nice, crisp textures.

-Salad there.

-So, you see the lovely texture on this.

-Steak's ready.

The lovely lustre that we talked about.

Absolutely beautiful.

There you go. Right, what's next?

We're just going to slice this up and dress it, really.

Just a few slices, really.

We've got to keep it quite chunky, quite thick.

And you say serve it nice and rare?

Well, me personally, for this one, I like this nice and rare, you know?

It's that sort of Japanese tataki type of thing almost.

So, just a little bit of the teriyaki around.

And a little bit of the hot mustard dressing over the salad.

And then, because it's so beautiful, we want a little bit of that there.

Remind us what that is again.

It's rump steak teriyaki with a pea shoot radish salad,

with a hot mustard dressing. Simple as that.

-Oh, look at that.

-That looks amazing.