0:00:02 > 0:00:04We have classic cuisine in store for you today,
0:00:04 > 0:00:06here on Saturday Kitchen's Best Bites.
0:00:26 > 0:00:27Welcome to the show.
0:00:27 > 0:00:29We've got the chefs, the celebrities,
0:00:29 > 0:00:31and some of the best food you'll see all week.
0:00:31 > 0:00:33Coming up on today's show...
0:00:33 > 0:00:35the original Roux scholar Andrew Fairlie
0:00:35 > 0:00:37treats us to a duo of lobster.
0:00:37 > 0:00:40He creates not one, but two amazing recipes,
0:00:40 > 0:00:43first, a lobster served with a warm lime and herb butter sauce,
0:00:43 > 0:00:47as well as a lobster salad with a tangy mango dressing.
0:00:47 > 0:00:50And we go back to an early edition of Saturday Kitchen where
0:00:50 > 0:00:54Tony Tobin makes a perfect party dish...crispy wontons.
0:00:54 > 0:00:57He fills the wontons with a home-made spicy tomato chutney
0:00:57 > 0:01:00and goat's cheese, and serves them with smoked aubergine puree
0:01:00 > 0:01:02and a tomato vinaigrette.
0:01:02 > 0:01:05Henry Harris joins us to cook a wild Welsh sea trout.
0:01:05 > 0:01:09He pan-fries it and serves it with artichokes, peas and sorrel,
0:01:09 > 0:01:12with some tomatoes, mint and creme fraiche salad.
0:01:12 > 0:01:15And Andi Peters faces food heaven or food hell.
0:01:15 > 0:01:17Will he get his food heaven,
0:01:17 > 0:01:20banana crepe souffle with sauteed bananas and banana ice cream,
0:01:20 > 0:01:22or will he get his dreaded food hell,
0:01:22 > 0:01:25courgette risotto with tempura courgette flowers?
0:01:25 > 0:01:29And you can find out what he gets to eat at the end of today's show.
0:01:29 > 0:01:32But first, Hairy Biker Dave Myers is here with a celebration of
0:01:32 > 0:01:35regional English produce. So, bring on the buffalo.
0:01:35 > 0:01:37Well, it's a fillet of water buffalo,
0:01:37 > 0:01:40but what we're doing is I'm making a bone marrow crust.
0:01:40 > 0:01:42Now, you can do this with fillet steak,
0:01:42 > 0:01:45but the bone marrow kind of biscuit really supercharges it.
0:01:45 > 0:01:48- Bone marrow biscuits!- Yeah!- That's a bit fancy for you, isn't it?
0:01:48 > 0:01:51- No, it's good.- First, we've got a buffalo.- Yeah, and a fondant potato.
0:01:51 > 0:01:55Fondant, basically, is a potato that's cooked golden in stock
0:01:55 > 0:01:58- and butter, so would you prep me tater?- What did you say there, Myers?
0:01:58 > 0:02:02- You went "fon-dont."- "Fon-dont," fondant.- You did!- One does.
0:02:02 > 0:02:03Steady now, steady!
0:02:03 > 0:02:05First off, I'm going to barrel me buffalo.
0:02:05 > 0:02:09- Ho-ho!- This is very fancy for you, though, isn't it, fondant potatoes?
0:02:09 > 0:02:11Well, in the new programme, we actually cook against
0:02:11 > 0:02:14in, like, competitive fashion, stars of Michelin...you know,
0:02:14 > 0:02:17- chefs of Michelin star or, you know, equivalent.- Yeah.
0:02:17 > 0:02:20I'll just twist that and give it a roly-poly.
0:02:20 > 0:02:23So, how do they feel when they're competing against you, then?
0:02:23 > 0:02:26There was some surprises. They're really generous, actually.
0:02:26 > 0:02:30Most chefs, you get tips, they tell you what to do...
0:02:30 > 0:02:33- I've got it stuck.- Here, pass it over.- A top tip, actually.
0:02:33 > 0:02:36You know what you do? You get a rolling pin, James, and...
0:02:36 > 0:02:38Ooh, you shouldn't have done that!
0:02:38 > 0:02:39No, I don't do it like that!
0:02:39 > 0:02:43- PANEL LAUGHS - There you go. Don't worry.- Right,
0:02:43 > 0:02:45Once you've barrelled your buffalo...
0:02:47 > 0:02:49Oh, God, man! What's that?!
0:02:49 > 0:02:51It's not finished yet!
0:02:51 > 0:02:52Oh, gosh, I should hope not!
0:02:52 > 0:02:56Fine dining! Right, this has been barrelled in clingfilm, so,
0:02:56 > 0:02:59what we do now is put it in the fridge, leave it to chill
0:02:59 > 0:03:01for kind of a couple of hours.
0:03:01 > 0:03:05And it produces a really nice, round, barrelled form.
0:03:05 > 0:03:07You see, now, the programme,
0:03:07 > 0:03:11- it concentrates very specifically on counties in Britain.- Yeah.
0:03:11 > 0:03:14And we found that each county... like, I'm proud to be Cumbrian,
0:03:14 > 0:03:18he's proud to be from Northumberland, it has a regional identity.
0:03:18 > 0:03:20So, we've got kind of like the best of traditional food,
0:03:20 > 0:03:22but, in each county, we found
0:03:22 > 0:03:26great producers like mad things like the man in, you know, Somerset...
0:03:26 > 0:03:29- Yeah, that's smashing. Yeah, yeah. - Do we need the butter?
0:03:29 > 0:03:31- Half a pound of butter. - Half a pound of butter.
0:03:32 > 0:03:35- Throw it in, yeah? - Or 250g. No, more than that, James.
0:03:35 > 0:03:37- Go on, James, get it in. - Come on, James.
0:03:37 > 0:03:39You've never been shy with the butter, dude. Go on.
0:03:39 > 0:03:41- Straight in, yeah?- Yeah.- Next?
0:03:42 > 0:03:44Some thyme and a clove of garlic.
0:03:44 > 0:03:48I've got two little roundels there, and I'll make me bone marrow crust.
0:03:48 > 0:03:51- Now, the meat, particularly, it's a slightly different colour.- Yeah.
0:03:51 > 0:03:54Hopefully, people can see that at home, but, it is a different colour.
0:03:54 > 0:03:55It's really healthy eating.
0:03:55 > 0:03:58It's low in cholesterol, it's full of vitamins,
0:03:58 > 0:04:01it's kind of like venison, but it really does taste nice and beefy.
0:04:01 > 0:04:03- Yeah.- So, this guy, where does it come from?
0:04:03 > 0:04:05- This is from Somerset.- Oh, right.
0:04:05 > 0:04:08It's one of those producers we found, you know, like a food hero.
0:04:08 > 0:04:11He was a dairy farmer and he went into producing buffalo for meat,
0:04:11 > 0:04:14but this one actually comes from Laverstoke Park.
0:04:15 > 0:04:20Jody Scheckter, the racing driver, is now producing buffalo meat and, um...
0:04:20 > 0:04:22You've never seen faster meat in your life!
0:04:22 > 0:04:24I'll tell you what, they're difficult to catch! Phwoar!
0:04:24 > 0:04:27Now, it is very good for you, innit? It's very good.
0:04:27 > 0:04:29Oh, it's brilliant, but you can do this with fillet steak,
0:04:29 > 0:04:33but buffalo, it's...you'll find out, it's super tasty.
0:04:33 > 0:04:35Oh, just a couple of carrots on, James.
0:04:35 > 0:04:37Now, these bones, they've been roasted for about an hour
0:04:37 > 0:04:39and, you know, it's like in France
0:04:39 > 0:04:42when you get a piece of bone marrow that you can dip the marrow out
0:04:42 > 0:04:45and mix it with your bits and pieces, and your steak, it's lovely.
0:04:45 > 0:04:47And you've got something for the dog.
0:04:47 > 0:04:48I've got a cat.
0:04:48 > 0:04:52Well, it can lick the bones. It's fine. Don't be pedantic.
0:04:52 > 0:04:54- But, you know, I'm just saying! - Do you think...?
0:04:54 > 0:04:57The reason why I think Britain's so good is that it's
0:04:57 > 0:04:59- so diverse from county to county. - Yeah, it is, James.
0:04:59 > 0:05:02It's important to have seasons as well, cos different seasons,
0:05:02 > 0:05:04- you've got great produce at different seasons.- Oh, yeah!
0:05:04 > 0:05:05Well, Britain is seasonal.
0:05:05 > 0:05:08We've got seasons, and the farmers do make good use of that.
0:05:08 > 0:05:11- Put breadcrumbs in here with the bone marrow...- I think that's been
0:05:11 > 0:05:14a great thing as well, you know, about the journey
0:05:14 > 0:05:19that we've done across 30 counties, is that the passion
0:05:19 > 0:05:22and care and attention to detail that the producers have,
0:05:22 > 0:05:24they love it, and it's just fabulous, man.
0:05:24 > 0:05:26I never thought I'd see the day where you guys do
0:05:26 > 0:05:28- bone marrow crusts.- Well, you know!
0:05:28 > 0:05:31Well, we've learnt as we've been going through the programme,
0:05:31 > 0:05:33you know, we've learnt from the chef guys, you know,
0:05:33 > 0:05:35we're doing restaurant style dishes.
0:05:35 > 0:05:40- Melted butter.- Yeah.- And this one in particular, the bone marrow crust...
0:05:40 > 0:05:43There's a mate of ours called Terry Laybourne up in Newcastle
0:05:43 > 0:05:45- and he's...- He'll hate us cos he's not in the programme,
0:05:45 > 0:05:47but we just nicked his idea!
0:05:47 > 0:05:50We didn't but we didn't do Northumberland, did we?
0:05:50 > 0:05:52So, remind us what's in here.
0:05:52 > 0:05:56- Right, there's bone marrow, butter, breadcrumbs and parsley.- Right.
0:05:56 > 0:05:57We mix that up.
0:05:57 > 0:05:59- Leave that to one side.- Thank you.
0:05:59 > 0:06:00Thank you.
0:06:02 > 0:06:04- How's the fondant? - The fondant's happening here.
0:06:04 > 0:06:08- When that's golden, flip it over and fill it up with stock.- Yes, Chef.
0:06:09 > 0:06:11Now, this is a baking tray...
0:06:11 > 0:06:13Hurry up, James, hurry up!
0:06:13 > 0:06:16- Right.- ..on which we spread out this bone marrow.
0:06:17 > 0:06:19Yeah.
0:06:20 > 0:06:23Well, you know, people are really, really proud of their kind of...
0:06:23 > 0:06:25- of their county and what it's got to offer.- Yeah.
0:06:25 > 0:06:28When we first go to a county, we turn up in a town...
0:06:28 > 0:06:29Do you want me to put that beef on?
0:06:29 > 0:06:32- Oh, no! I've got to season it first! - Oh, sorry, Chef!
0:06:32 > 0:06:35Season it with a bit of oil, lovely.
0:06:35 > 0:06:37- Yeah.- There you go.
0:06:37 > 0:06:40This has to be quite thin, because I'm going to cut this into biscuits.
0:06:40 > 0:06:44- Right.- You'd never get them in your tea, though, would you?
0:06:44 > 0:06:47Well, you wouldn't want to dip a bone marrow biscuit in your, you know,
0:06:47 > 0:06:50Mr Cox's tea that everybody knows about, would you, really?
0:06:50 > 0:06:52You could dip it in Bovril.
0:06:53 > 0:06:54PANEL LAUGH
0:06:54 > 0:06:58- There, you see!- That's genius! - Michelin star football food!
0:07:00 > 0:07:02- I put it back up here.- Why not? - Chelsea will...
0:07:02 > 0:07:04Chelsea will be rolling it out, exactly.
0:07:04 > 0:07:08- Now...- So, you've got that in there. - Yeah, now, when this has gone hard...
0:07:08 > 0:07:09- Yeah.- ..as you'll see...
0:07:10 > 0:07:12..you can cut biscuits out.
0:07:12 > 0:07:14Now, that's searing nicely. Now, what I want to do next is...
0:07:14 > 0:07:16I would let this go browner, by the way,
0:07:16 > 0:07:19but I don't think we've got time, so in we go with the stock.
0:07:19 > 0:07:22Yeah, it will need about kind of 45 minutes to simmer,
0:07:22 > 0:07:25till the potatoes are kind of really soft and golden,
0:07:25 > 0:07:28which I did do before and I did them myself.
0:07:28 > 0:07:31Right, so we cut a biscuit out with a cutter.
0:07:31 > 0:07:33I love this. It's dead clever.
0:07:34 > 0:07:36But, you know, when you go to a county,
0:07:36 > 0:07:39each county has its own kind of traditional food.
0:07:39 > 0:07:41You know, like, you go to Shropshire and there's a fidget pie.
0:07:41 > 0:07:44You know, the Somerset... I've lost me biscuit now.
0:07:44 > 0:07:47- They're in your ring! - Now, look, see.- There you go.
0:07:47 > 0:07:51That's a bone marrow biscuit. Pop that on your bully beef,
0:07:51 > 0:07:52- or your water buffalo.- Yeah.
0:07:53 > 0:07:56I nearly forget myself then.
0:07:56 > 0:07:59Put that on there. We cook this against Richard Guest,
0:07:59 > 0:08:02- who was a chef we cooked with in the Castle Hotel in Taunton.- Right.
0:08:02 > 0:08:05But we did, like, a water buffalo Rossini.
0:08:05 > 0:08:08- Now, bung that in the oven, six to eight minutes.- Six to eight minutes.
0:08:08 > 0:08:11The bone marrow will supercharge the water buffalo
0:08:11 > 0:08:13and it's just going to be heaven. Medium-rare.
0:08:13 > 0:08:15We've got our fondant potatoes here.
0:08:15 > 0:08:19These are, I have to say, fondant potatoes, they are delicious.
0:08:19 > 0:08:21They are the most luxurious form of eating
0:08:21 > 0:08:24- a tater in the history of taterdom. - They're cooked in chicken stock.
0:08:24 > 0:08:28- They are wonderful.- Yeah, chicken stock, butter, thyme, and garlic.
0:08:28 > 0:08:29So, we just put those on the plate.
0:08:29 > 0:08:32We don't need two, but we'll have two cos they're lovely.
0:08:32 > 0:08:34Have you got your beef there?
0:08:34 > 0:08:35But some of the producers we have now...
0:08:35 > 0:08:39You see, I think that, in Britain, we've got such an advantage
0:08:39 > 0:08:42over France and Italy, because we experiment with food.
0:08:42 > 0:08:44The farmers have diversified.
0:08:44 > 0:08:48You know, we've got farmers in Hereford producing cassis,
0:08:48 > 0:08:50snails, mutton, the most wonderful farms,
0:08:50 > 0:08:52- and we need to support them. - Well, I think
0:08:52 > 0:08:55it's part of the multicultural society that we live in,
0:08:55 > 0:08:57in Britain, and we tend to embrace that more readily than
0:08:57 > 0:09:00perhaps other European countries do, you know,
0:09:00 > 0:09:01and I think that's brilliant.
0:09:01 > 0:09:03We've got other people's ideas creeping in
0:09:03 > 0:09:05and some of the young chefs in the programme,
0:09:05 > 0:09:07they're just absolutely amazing.
0:09:07 > 0:09:09So, when's the new programme out, then?
0:09:09 > 0:09:13Monday night, 5.15, every night for six weeks, 30 programmes.
0:09:13 > 0:09:15It was an epic...
0:09:15 > 0:09:19Dude! Dude! Not to mention the book that accompanies the series!
0:09:19 > 0:09:22All these tips and recipes from traditional to fancy,
0:09:22 > 0:09:26- the techniques, the knowledge, it's all there.- You name it, it's in.
0:09:26 > 0:09:28It's a full-on foodie book.
0:09:28 > 0:09:30And, as everybody knows, what goes with buffalo?
0:09:30 > 0:09:32- Carrots.- BBC2, Monday.
0:09:32 > 0:09:34BBC2, Monday, 5.15pm, look at that!
0:09:34 > 0:09:36Remind us of what that is again.
0:09:36 > 0:09:40That's a water buffalo fillet with a bone marrow crust,
0:09:40 > 0:09:43- proper fondant potatoes, and just buttered baby carrots.- Easy as that.
0:09:49 > 0:09:51There we go and we get to dive into this.
0:09:53 > 0:09:54- Have a seat over here.- Thank you.
0:09:54 > 0:09:56Dive into that.
0:09:56 > 0:09:59- It's the meat of the future, Brian. - "The meat of the future, Brian!"
0:09:59 > 0:10:01- OK, here we go. - I mean, where you live, in America,
0:10:01 > 0:10:04- they've been eating buffalo for years.- Yeah, we eat it all the time.
0:10:04 > 0:10:05It is wonderful stuff.
0:10:05 > 0:10:08We have to go and kill our own, though, most of the time.
0:10:08 > 0:10:09The thing with the fillet
0:10:09 > 0:10:12- is you don't want to overcook it. - No, it's exactly the same as for
0:10:12 > 0:10:13beef fillet, but it's tasty,
0:10:13 > 0:10:16- but the bone marrow really gives it something.- Yeah, yeah, good.
0:10:16 > 0:10:18Yeah. The fondant potato?
0:10:18 > 0:10:20- Worth the effort, I think, at the end of it.- I'm going to taste it.
0:10:20 > 0:10:23I'm not a potato person, but I'm going to taste it.
0:10:23 > 0:10:26- This is cooked in about three kilos of butter.- I'm working.
0:10:26 > 0:10:29Keep working, but it is like a very, very rich roast potato, I think.
0:10:29 > 0:10:31- Yeah, you only have one.- Yeah.
0:10:31 > 0:10:33- Oh, yeah.- See, I've cut down... - That's very good.
0:10:33 > 0:10:34- ..I'm not so big any more. - Not so big,
0:10:34 > 0:10:37- you've gone all fancy, there you go. - Ladies...
0:10:41 > 0:10:44And that's probably the only time I've ever been told to use
0:10:44 > 0:10:48more butter, but it did produce a great fondant potato, though.
0:10:48 > 0:10:50Coming up, I'll make a classic Yorkshire dessert
0:10:50 > 0:10:53for Jessica Hynes, after Rick Stein travels to Lincolnshire
0:10:53 > 0:10:56and cooks a classic rabbit pie.
0:10:56 > 0:10:58- Thank you.- Is that enough? - Yeah, that's just the job.
0:10:58 > 0:11:01RICK STEIN: The people in Louth in Lincolnshire are really protective
0:11:01 > 0:11:04about their street market in the centre of the town.
0:11:04 > 0:11:08It's a social occasion that's, sadly, fast disappearing in the country.
0:11:08 > 0:11:12I've come here for the local game sold at knockdown prices
0:11:12 > 0:11:16and, of course, there's the humour, an essential part of street trading.
0:11:16 > 0:11:17And two brace of hare.
0:11:19 > 0:11:23- Yeah, I sell them in fours. - Singles, right.- By the soles.- Right.
0:11:23 > 0:11:27- On their own.- One at a time. - That's it, job done.
0:11:27 > 0:11:29Here you are, love.
0:11:29 > 0:11:32'What does it mean to the town to have a market like this?'
0:11:32 > 0:11:35'I'm not blowing me own trumpet, but I don't think 50% of these people
0:11:35 > 0:11:39'would have come to Louth today if there wasn't a market.'
0:11:41 > 0:11:42Hares!
0:11:42 > 0:11:45Here you are love, take your pick. Two hares.
0:11:45 > 0:11:48'New regulations keep sort of, like...'
0:11:48 > 0:11:49tightening the belt a bit.
0:11:49 > 0:11:52How much longer they're going to let us sell...?
0:11:52 > 0:11:55Well, I wouldn't say by the pound, but we sell by the bucket, but
0:11:55 > 0:11:59whether we shall ever have to, sort of like, measure everything out.
0:11:59 > 0:12:02It just, you know, I mean...
0:12:02 > 0:12:05The people here just don't care, as long as they get a bunch of carrots,
0:12:05 > 0:12:07they don't care whether it weighs half a kilo,
0:12:07 > 0:12:08two pounds or what.
0:12:08 > 0:12:11As long as they've got what they want, that's it, and that's what
0:12:11 > 0:12:14we're here for, to give them what they want.
0:12:14 > 0:12:15- Bloody carrots.- What?!
0:12:15 > 0:12:17Bloody carrots, aren't they, when it's done with it?
0:12:17 > 0:12:19Here you are, look, carrots.
0:12:20 > 0:12:21Don't swear.
0:12:24 > 0:12:27And this rabbit pie is actually very, very nice.
0:12:27 > 0:12:30It's the sort of dish I've been looking for in my travels
0:12:30 > 0:12:33the length and breadth of Britain to be found in pubs.
0:12:33 > 0:12:36You know, this is good pub food.
0:12:36 > 0:12:40I mean, I've got to say, you'd find it easier to find something like
0:12:40 > 0:12:43beef rendang in the average British pub than
0:12:43 > 0:12:47a good old-fashioned rabbit pie, and why?
0:12:47 > 0:12:50Because this is the sort of food that, surely,
0:12:50 > 0:12:53people coming into this country long to find and so rarely do,
0:12:53 > 0:12:57and it's just so easy to make, I mean, you just take
0:12:57 > 0:13:00a deep casserole dish and melt some butter in the bottom of it and,
0:13:00 > 0:13:05previously to that, you just dust some portions of rabbit with
0:13:05 > 0:13:10seasoned flour and just add them to the casserole to brown nicely.
0:13:10 > 0:13:13And then add some bacon, some just ordinary streaky bacon,
0:13:13 > 0:13:16nice fatty bacon, you need plenty of fat for this
0:13:16 > 0:13:19because rabbit is quite lean, really.
0:13:19 > 0:13:23Turn those over and then add what we call a mirepoix,
0:13:23 > 0:13:26it's just a French word for chopped, flavouring vegetables.
0:13:26 > 0:13:30In this case, just some big pieces of carrot and onion,
0:13:30 > 0:13:31just to add flavour.
0:13:32 > 0:13:35The next thing to add is some thyme and that's the sort of
0:13:35 > 0:13:39dominant flavour in this stew, so about two good sprigs of thyme.
0:13:41 > 0:13:43And then another flavouring ingredient which
0:13:43 > 0:13:46I love in these sort of pies, a bit of lemon zest,
0:13:46 > 0:13:48it works a treat, and now some stock.
0:13:48 > 0:13:50Just ordinary chicken stock,
0:13:50 > 0:13:53you don't need to have masses of flavour there cos there will be lots
0:13:53 > 0:13:59of flavour in all that rabbit, thyme, bacon, lemon, mmm, that's good!
0:13:59 > 0:14:03And now seasoning, just salt and pepper.
0:14:03 > 0:14:07And then just leave that to simmer for about an hour.
0:14:07 > 0:14:10Gentle, gentle simmer cos game does need quite long cooking.
0:14:13 > 0:14:16So, while the rabbit's simmering away, I'm going
0:14:16 > 0:14:21to make some forcemeat balls, which I just think are lovely in the pie.
0:14:21 > 0:14:26Now, I've taken some suet, streaky bacon, thyme, parsley and lemon zest.
0:14:26 > 0:14:28Now, I'm just adding this all to some breadcrumbs.
0:14:28 > 0:14:31I'm just going to bind that up with an egg.
0:14:31 > 0:14:33That's just here.
0:14:33 > 0:14:35And a bit of salt and pepper.
0:14:35 > 0:14:38And some salt, there we go, and some pepper.
0:14:40 > 0:14:42And now mix that together.
0:14:42 > 0:14:45Quite an interesting thing about forcemeat, as we call it.
0:14:45 > 0:14:48It came from the French meaning farce about the 14th century and,
0:14:48 > 0:14:51to our language, you call farce meat, forcemeat.
0:14:51 > 0:14:52It's the same word as the...
0:14:52 > 0:14:56I'm just going to flour my hands now, cos it's just a little bit sticky.
0:14:56 > 0:15:00..the same word as farce meaning a sort of a play with rather
0:15:00 > 0:15:04a slim plot, padded out with lots of slapstick.
0:15:04 > 0:15:06It's a bit like what forcemeat is,
0:15:06 > 0:15:09you know, it's a way of padding out expensive protein.
0:15:09 > 0:15:13It's sort of poor people's food, but absolutely lovely.
0:15:13 > 0:15:16I just love making these little balls, it's like, um, you know,
0:15:16 > 0:15:18it's like making mud pies as a child.
0:15:18 > 0:15:22Actually, I think it's the nicest thing in the whole dish
0:15:22 > 0:15:26when you open that crust and there's these lovely smelling, thymey,
0:15:26 > 0:15:30lemony balls of forcemeat just floating on the top of that pie.
0:15:32 > 0:15:33That's the biz!
0:15:35 > 0:15:39Once it's simmered, put the rabbit pieces into a pie dish
0:15:39 > 0:15:43and pour over that lovely gravy with all those vegetables.
0:15:43 > 0:15:46Then place those forcemeat balls on top.
0:15:46 > 0:15:50They'll really swell up and help keep the pastry off the gravy,
0:15:50 > 0:15:52so they're twice blessed.
0:15:52 > 0:15:56Lay the shortcrust pastry over the dish and trim it.
0:15:56 > 0:15:59It's my mum's recipe this, it's very crumbly, and always looks
0:15:59 > 0:16:03so comfortingly home-made when it comes out of the oven.
0:16:04 > 0:16:08Crimp the edges, cut a little hole in the middle to let the steam out,
0:16:08 > 0:16:12and then egg-wash it to give it that lovely golden colour.
0:16:12 > 0:16:14You know, it's funny.
0:16:14 > 0:16:17After all the thousands of miles we did travelling around,
0:16:17 > 0:16:21we'd have bets on whether or not they'd have rabbit pie on the menu,
0:16:21 > 0:16:22but we never found it.
0:16:24 > 0:16:28So, after about 25 minutes, out of the oven
0:16:28 > 0:16:32and some big generous portions for everybody.
0:16:32 > 0:16:36Onto the plate, just look at that lovely steam coming off,
0:16:36 > 0:16:39I mean, just the smell of it is so lovely.
0:16:39 > 0:16:41And you can't help feeling as you sort of serve it out
0:16:41 > 0:16:45and you look at it and you savour it, that this
0:16:45 > 0:16:50is really good old-fashioned food and you sort of ask yourself,
0:16:50 > 0:16:55"Well, what is fashion in food?" I mean, if it precludes dishes like
0:16:55 > 0:16:58this, if it means that pubs all up
0:16:58 > 0:17:03and down the country are serving sort of Thai food or Chinese
0:17:03 > 0:17:08food in preference to something like this, fashion is quite barmy,
0:17:08 > 0:17:10because this is just sensational.
0:17:15 > 0:17:16It's quarter past seven
0:17:16 > 0:17:19and I've just been off for a couple of pints of beer with David
0:17:19 > 0:17:23and the crew, but they've all gone off to see Planet Of The Apes.
0:17:23 > 0:17:26I don't really want to see Planet Of The Apes,
0:17:26 > 0:17:28I'm not really interested in it.
0:17:28 > 0:17:31So, I'm just taking Chalky for a walk, but...
0:17:31 > 0:17:34well, I don't know what to do, cos I don't want to go out
0:17:34 > 0:17:37and have anything to eat, cos I had an enormous curry
0:17:37 > 0:17:40in Bradford at lunchtime, I'm in Leeds now.
0:17:40 > 0:17:43People think that, you know, being on the road's quite glamorous, but,
0:17:43 > 0:17:45well, this is the reality, really.
0:17:49 > 0:17:51I don't want to go to bed.
0:17:51 > 0:17:53I suppose I'll just walk Chalky round and round
0:17:53 > 0:17:55endless city blocks in Leeds.
0:18:14 > 0:18:16I think, to be honest, I'd rather be out with the dog too.
0:18:16 > 0:18:18Now, just like Rick and his pastry, a lot of my recipes
0:18:18 > 0:18:20come from my family, particularly, my gran
0:18:20 > 0:18:23and my aunt who were really the ones that taught me how to cook,
0:18:23 > 0:18:24as well as my mother, of course.
0:18:24 > 0:18:27I've just got my shortcrust pastry, very similar to Rick's there.
0:18:27 > 0:18:30Now, it's very, very easy. Now, I'm going to show you that now.
0:18:30 > 0:18:32I'm going to make a traditional Yorkshire curd tart.
0:18:32 > 0:18:36Now, Yorkshire's famous for cheese as well as lots of other things, but
0:18:36 > 0:18:38it was always a dish that was always made up with the leftover curd.
0:18:38 > 0:18:40But my grandma used to make her own curd and
0:18:40 > 0:18:43I'm going to show you the pastry that she used to make.
0:18:43 > 0:18:44It's very similar to what Rick made.
0:18:44 > 0:18:46We've got some flour here, plain flour.
0:18:46 > 0:18:49It was always double the quantity flour to fat,
0:18:49 > 0:18:53that was just a simple recipe. Now, there's no need to change it.
0:18:53 > 0:18:56We've got in here, but it was always half.
0:18:56 > 0:18:58So, you have 200g of plain flour, 100g of fat,
0:18:58 > 0:19:03and it was generally margarine, but, nowadays, butter, of course.
0:19:03 > 0:19:06And then lard, which you kind of don't often get very much,
0:19:06 > 0:19:08but, because I was brought up on a farm,
0:19:08 > 0:19:11what she used to do was make this pastry like this.
0:19:11 > 0:19:13Now, the idea is just use the tops of your fingers,
0:19:13 > 0:19:16just rub this together until all of this starts to come to
0:19:16 > 0:19:18a sort of light breadcrumby style texture.
0:19:18 > 0:19:20Add enough water to bring it together,
0:19:20 > 0:19:23keep it in the fridge, roll it out and I've lined
0:19:23 > 0:19:25and pre-baked blind my little tart tin there.
0:19:25 > 0:19:28So, this has been lined already. Now, I said earlier...
0:19:28 > 0:19:30Now, you were brought up on a... Was it your parents have
0:19:30 > 0:19:32a big farming connection as well, like mine?
0:19:32 > 0:19:36Well, actually, it's my mother's mother,
0:19:36 > 0:19:40- so it was my grandmother who actually grew up on a farm...- Right.
0:19:40 > 0:19:42..in North Wales on a sheep farm.
0:19:42 > 0:19:44But now your mother still lives on the farm.
0:19:44 > 0:19:47And then, yeah, when my great-uncle, who was my grandmother's brother,
0:19:47 > 0:19:51he was a farmer and then, when he died, he, um...
0:19:51 > 0:19:53the farming basically stopped.
0:19:53 > 0:19:56- Yeah.- But my mum decided to move to the farm,
0:19:56 > 0:19:59that was after I left home, but my mum decided to move back to the farm
0:19:59 > 0:20:02and sort of save it from crumbling down, and so she lives there now.
0:20:02 > 0:20:03Now, how did they get on?
0:20:03 > 0:20:06Cos you actually turned vegetarian for a while, didn't you?
0:20:06 > 0:20:10- How does a farming family...- Well, when you come from butchers, exactly!
0:20:10 > 0:20:12Were you rebelling or what was that?
0:20:12 > 0:20:15No, it was just genuine interest and kind of like desire to think,
0:20:15 > 0:20:18"Oh, well, maybe it's going to be quite a healthy thing possibly
0:20:18 > 0:20:22"to be a vegetarian," and I kind of, um, I just love vegetarian food
0:20:22 > 0:20:25- and, you know, all kinds of food, so I had a try at it.- How long were you?
0:20:25 > 0:20:30I lasted for about a year and my mum was very cynical and suspicious
0:20:30 > 0:20:33and greeted it with kind of humorous,
0:20:33 > 0:20:36"You're a vegetarian? Yeah, right!"
0:20:36 > 0:20:39And, um, so was very doubtful that I would follow through.
0:20:39 > 0:20:41Was it the bacon sandwich that brought you back or not?
0:20:41 > 0:20:45Well, actually, no, I was pregnant then with my second child
0:20:45 > 0:20:48and I didn't know at the time I was pregnant
0:20:48 > 0:20:53and I was at a barbecue and there was this plate of spare ribs and,
0:20:53 > 0:20:57suddenly, the urge to eat them just came over me.
0:20:57 > 0:21:00If there had been a person in-between me and the plate of spare ribs,
0:21:00 > 0:21:04- I would have eaten that person to get to them.- Well, hopefully, not this.
0:21:04 > 0:21:06- Not yet, anyway. - So, I was just, yeah...
0:21:06 > 0:21:08I'll just show you what you've got in here.
0:21:08 > 0:21:09Now, this is just warm milk,
0:21:09 > 0:21:12full-fat milk to make your own curd, lemon juice,
0:21:12 > 0:21:13the juice of two lemons,
0:21:13 > 0:21:16warm it up till it's just over blood temperature, that's what you want.
0:21:16 > 0:21:18So, stick your finger in it, once it's warm,
0:21:18 > 0:21:23and then we whisk this together and it actually starts to curd up.
0:21:23 > 0:21:26- Right.- You can see that on there, look.- So, that's just milk and...?
0:21:26 > 0:21:29- Full-fat milk...- Full-fat milk. - ..and lemon juice.- Lemon juice.
0:21:29 > 0:21:31- Allow this to cool down. - How much lemon juice did you put in?
0:21:31 > 0:21:34- That's two lemons.- Two lemons, right.- Allow it to cool down and I've
0:21:34 > 0:21:38got some, it's in the fridge. What you need to do, once it's cool...
0:21:38 > 0:21:40pass it through, I mean, I've got one of these, like,
0:21:40 > 0:21:44- a kitchen piece of paper or a tea towel or something like that.- Yeah.
0:21:44 > 0:21:48Now, what you'll end up with is fresh curd. I'll show you that.
0:21:49 > 0:21:51Now, what you end up with is this.
0:21:51 > 0:21:54- Wow!- Fresh, thick curd.- And is there any...? There's no sugar in there?
0:21:54 > 0:21:57Nothing yet, nothing yet. This is just the lemon juice and the milk,
0:21:57 > 0:22:00- that's it. And you're making your own curd.- You have to heat the milk
0:22:00 > 0:22:01before you put the lemons in?
0:22:01 > 0:22:04Yeah, just heat it up, exactly, just heat it up, exactly that.
0:22:04 > 0:22:07Now, what you can do now, is then you can incorporate
0:22:07 > 0:22:09the rest of our ingredients which we've got in here.
0:22:09 > 0:22:11- Full-fat butter... - Right.- ..obviously.
0:22:13 > 0:22:15Two eggs.
0:22:15 > 0:22:17Now, this goes in. Now...not the shells.
0:22:17 > 0:22:19Two eggs.
0:22:19 > 0:22:20Mix this all together.
0:22:21 > 0:22:23Now, this is our Yorkshire curd mix.
0:22:23 > 0:22:27Now, traditionally, this would be always,
0:22:27 > 0:22:31as my granny used to make it, with a bit of rose-water.
0:22:31 > 0:22:33She used to add purple violets.
0:22:33 > 0:22:34Do you remember purple violet?
0:22:34 > 0:22:35HE LAUGHS
0:22:35 > 0:22:38Purple violets and green angelica she used to put on stuff,
0:22:38 > 0:22:41but rose-water, this used to be in a lot of her cakes,
0:22:41 > 0:22:42and, particularly, Yorkshire curd.
0:22:42 > 0:22:45It was always traditionally put in there.
0:22:45 > 0:22:47It's just...it's got a very, very strong smell...
0:22:47 > 0:22:50- Turkish delight. - ..and a very strong flavour.
0:22:50 > 0:22:51Exactly. Exactly what Tony says.
0:22:51 > 0:22:54Turkish delight, that's the same taste.
0:22:54 > 0:22:56And then, over the years, people have put this stuff in,
0:22:56 > 0:22:59currants, which I'm going to do now.
0:22:59 > 0:23:02And then you take the whole lot and pop it in...
0:23:02 > 0:23:05to our baked flan case, like that. Make sure it's nice and thick.
0:23:05 > 0:23:07- Two eggs?- Two eggs, and this gets baked.
0:23:07 > 0:23:09Cos it's got the lemon there, it's going to firm up even more,
0:23:09 > 0:23:12- then you bake...- There's no sugar in there, though.- No sugar in it, no.
0:23:12 > 0:23:16- OK.- Because this is baked in the oven, I'm going to bake this in
0:23:16 > 0:23:18the oven now for about sort of 20 minutes.
0:23:18 > 0:23:20180 degrees centigrade.
0:23:20 > 0:23:24About 350 Fahrenheit, just so it's gently cooked.
0:23:25 > 0:23:29- And then we end up with this.- Wow.
0:23:29 > 0:23:31Now, as well as on the BBC today, once this morning,
0:23:31 > 0:23:33we're going to see you again tonight, aren't we?
0:23:33 > 0:23:36- Yes, I'm on Doctor Who this evening. - Yeah, Doctor Who tonight.
0:23:36 > 0:23:38- I'm so excited! - With Doctor Who himself,
0:23:38 > 0:23:40who you've recently been working with, haven't you?
0:23:40 > 0:23:45Yeah, well, when I was working on Doctor Who, I mentioned that
0:23:45 > 0:23:48I was writing something for the BBC and he said, "Oh, you know..."
0:23:48 > 0:23:51- This is David Tennant. - David Tennant.
0:23:51 > 0:23:54And he said, "Oh, you know, is there a part in it for me?"
0:23:54 > 0:23:56I was like, "Oh! Would you?" And he said, "Yeah,"
0:23:56 > 0:24:00so, in principle then, he then came and did a thing that
0:24:00 > 0:24:03I wrote for the BBC, so he agreed to be in that, so, yeah.
0:24:03 > 0:24:06He was in a thing called Learners that I wrote for the BBC,
0:24:06 > 0:24:09which is about somebody trying to pass their driving test.
0:24:09 > 0:24:11He came on board as the lead driving instructor.
0:24:11 > 0:24:14Didn't it take you ten years to pass your test?
0:24:14 > 0:24:17It took me a long time, yeah. I took three...I had three...
0:24:17 > 0:24:20I wasn't learning continuously during that time,
0:24:20 > 0:24:22- but it took me three goes, yeah. - Jessica, look at that.
0:24:22 > 0:24:24That looks absolutely gorgeous.
0:24:24 > 0:24:27Granny would be proud, look at it, and then you just take a tiny,
0:24:27 > 0:24:29tiny bit of ice and sugar...
0:24:29 > 0:24:32Over the top of there, and then a spoon...
0:24:33 > 0:24:34..of whipped cream.
0:24:36 > 0:24:39- That looks absolutely delicious.- As my grandfather said, the only way
0:24:39 > 0:24:41it can be made better, is if you put cream over the top.
0:24:41 > 0:24:45- Thank you so much.- Dive into that. It must be served at room temperature.
0:24:45 > 0:24:48Can I? Oh, that looks absolutely delicious. There's no sugar at all?
0:24:48 > 0:24:51- A little bit.- A little bit, just a little bit.
0:24:51 > 0:24:53Just about seven litres of double cream!
0:24:53 > 0:24:55Mmm! HE LAUGHS
0:24:55 > 0:24:57- How was it?- So delicious!
0:25:01 > 0:25:04Not the healthiest of desserts, I know,
0:25:04 > 0:25:06but well worth making for a special treat.
0:25:06 > 0:25:08Now, if you'd like to have a go at cooking any of
0:25:08 > 0:25:10the studio recipes you've seen on today's show,
0:25:10 > 0:25:14all of those recipes are just a click away at bbc.co.uk/recipes.
0:25:14 > 0:25:17Today, we're looking back at some of the fantastic
0:25:17 > 0:25:19cooking from the Saturday Kitchen archives,
0:25:19 > 0:25:22and now it's time for a decadent shellfish treat,
0:25:22 > 0:25:25thanks to the incredibly talented, two Michelin star,
0:25:25 > 0:25:27Gleneagles based chef Andrew Fairlie,
0:25:27 > 0:25:29and he's not just got one recipe to do,
0:25:29 > 0:25:32two recipes are needed, both using lobster.
0:25:32 > 0:25:36- First time on the show and, straight in, two dishes.- Yes.
0:25:36 > 0:25:39Yes, with a homage for two people, Michel and...?
0:25:39 > 0:25:43Michel and Michel. Michel Guerard, where I did
0:25:43 > 0:25:47- my scholarship.- Yeah. - And Michel Roux who sent me there.
0:25:47 > 0:25:50Right, we're going to do lobster. Read through the sauce for this.
0:25:50 > 0:25:52We've got some cream, butter, herbs, tarragon.
0:25:52 > 0:25:55We've got some lime juice, some cream, and if you can do them,
0:25:55 > 0:25:57just crack on with a basic lime and butter sauce.
0:25:57 > 0:26:00I'll explain how we're doing that while we're doing it,
0:26:00 > 0:26:02but this is for the smoked lobster dish.
0:26:02 > 0:26:05- This is for the smoked lobster, yeah. - But your other one, which we got...
0:26:05 > 0:26:08Is a mango sauce, so that's just... We've got some Alphonso mangoes
0:26:08 > 0:26:12there, which we're going to blitz in here. We're going to add some
0:26:12 > 0:26:15lime juice to that with some sherry vinegar. We're going to add a little bit of hot water
0:26:15 > 0:26:18to get the mangoes going and we're going to pour in some
0:26:18 > 0:26:20light olive oil, a little bit of seasoning, and that's what
0:26:20 > 0:26:22we're going to season the salad with.
0:26:22 > 0:26:27And that's that one, OK. So, this is the smoke in the lobster business.
0:26:27 > 0:26:30Yeah, so, first thing I'm going to do
0:26:30 > 0:26:33- is to get these shells in to smoke. - Yeah.
0:26:33 > 0:26:36So, it's just actually the shell we smoke for this,
0:26:36 > 0:26:38we don't actually smoke the meat.
0:26:38 > 0:26:41And this comes from the restaurant. Did he actually smoke it in...
0:26:41 > 0:26:45I mean, you're doing it in shavings and whisky barrels, but...
0:26:45 > 0:26:48Well, Michel Guerard used to do it in, um...
0:26:48 > 0:26:52He had a chimney where he used to burn old vines and fruit wood
0:26:52 > 0:26:53- and things like that.- Yeah.
0:26:53 > 0:26:56And then he used to grill meat and grill fish over that.
0:26:56 > 0:27:01Um, and it gave it this kind of really beautiful smoky flavour.
0:27:01 > 0:27:03So, at the restaurant, what we started to do...
0:27:03 > 0:27:06We've actually been playing around with it for a while now, um,
0:27:06 > 0:27:09and, because we don't have an old-fashioned chimney,
0:27:09 > 0:27:12we've just started to cold-smoke it in the restaurant,
0:27:12 > 0:27:15so we're going to hot-smoke it today, but, normally, in the restaurant
0:27:15 > 0:27:19- we would cold-smoke it and it would take about six hours to do.- Right.
0:27:19 > 0:27:22Now, most people looking at that meat would look at the green...
0:27:22 > 0:27:24- but that's fine.- It's the best part of the lobster.- Yeah.
0:27:24 > 0:27:27It tastes absolutely fantastic.
0:27:27 > 0:27:29I'm just going to wipe my hands here.
0:27:29 > 0:27:32- Here we go.- Right. Smoky!
0:27:32 > 0:27:36This is the, um, the shavings of the whisky barrels.
0:27:36 > 0:27:39Yeah, so you can actually smell the kind of sweetness of the whisky.
0:27:39 > 0:27:41Now, once we're finished with the barrels,
0:27:41 > 0:27:44we have a deal with one of the distilleries
0:27:44 > 0:27:45where we get the shavings from it.
0:27:45 > 0:27:48So, this is actually hot-smoking the shells now.
0:27:48 > 0:27:51- There's a sink here where you can wash your hands.- Yeah.
0:27:51 > 0:27:54There you go. Right, I've made my sauce... Basically, that's it.
0:27:54 > 0:27:57You've got the lime, a little bit of cream, and the butter's been
0:27:57 > 0:27:59- whisked too, just literally whisk it off the heat.- That's fine.
0:27:59 > 0:28:01If you just leave that there just now.
0:28:01 > 0:28:04- We'll use that later on.- That's that one. Then you want me to prep
0:28:04 > 0:28:07a salad. I'll do a salad. Meanwhile, you're going to do the rest of it.
0:28:07 > 0:28:09Again, I think people are put off by lobster
0:28:09 > 0:28:14because they think it's fiddly and it's difficult to eat,
0:28:14 > 0:28:16but the dishes that we're going to do today,
0:28:16 > 0:28:19it's completely out of the shell.
0:28:19 > 0:28:22And, again, to get the cartilage out of the claw meat, basically
0:28:22 > 0:28:27you just pull the smaller claw and it just takes the cartilage out clean.
0:28:27 > 0:28:31- Now, you were 20 when you went to the competition.- Yeah.
0:28:31 > 0:28:34I mean, it's just literally just happened, the 28th year,
0:28:34 > 0:28:38we're both sort of judging it, it's probably the most nervous
0:28:38 > 0:28:41competition and the toughest competition for chefs, isn't it?
0:28:41 > 0:28:42It is absolutely, I mean, well,
0:28:42 > 0:28:45I've been judging it for a couple of years now.
0:28:45 > 0:28:47And I really feel for the guys, I mean, you saw it this year.
0:28:47 > 0:28:50It's a terrifying experience you go through, I mean, they're all great.
0:28:50 > 0:28:53I think it's the two of these that are looking at you, the two Rouxes.
0:28:53 > 0:28:57He was the youngest ever to win the competition
0:28:57 > 0:29:02in quite... He was not in his nappy any more, but...
0:29:02 > 0:29:04I needed my nappy that day!
0:29:04 > 0:29:08But I'm still extremely proud of you, for where you come from,
0:29:08 > 0:29:09what you've learned,
0:29:09 > 0:29:12and where you are today. Well done.
0:29:12 > 0:29:14It's a thing that you talk about quite a lot, I mean,
0:29:14 > 0:29:15cos it reads like a Who's Who,
0:29:15 > 0:29:19isn't it, really, of chefs? This competition.
0:29:19 > 0:29:21Yeah, I mean, the winners, I mean, there's some
0:29:21 > 0:29:24great, great cooks out there and, as I say,
0:29:24 > 0:29:27we spent three days in Germany just a couple of weeks ago.
0:29:27 > 0:29:30We have a thing for those that win the scholarship,
0:29:30 > 0:29:33we have a kind of Roux scholars club.
0:29:33 > 0:29:37Every couple of years, Michel takes us away to exotic locations
0:29:37 > 0:29:40like Gleneagles and Dubai and Italy,
0:29:40 > 0:29:44so we're just back just a few days ago from Germany.
0:29:44 > 0:29:47- It's a kind of study trip.- Study trip! I heard it was like a stag do!
0:29:47 > 0:29:51- It was, it was!- It was like a stag do.- No, we went to see...
0:29:51 > 0:29:54- Your wife told me it was like a stag do!- OK, well...
0:29:54 > 0:29:56Six o'clock in the morning you were rolling in!
0:29:56 > 0:29:59- No, no, that was when we were closing the bar.- Oh, right?
0:29:59 > 0:30:03No, during the day at the deer farm, and the chicken farm,
0:30:03 > 0:30:07and in the brewery tasting wine, and so on and so forth.
0:30:07 > 0:30:11Anyway, he's cooking, I think. I believe Andrew is cooking.
0:30:11 > 0:30:13So, what have we got here? We've prepped our lobster.
0:30:13 > 0:30:15Now, the chippings there, you can
0:30:15 > 0:30:19buy these sort of chippings from garden centres nowadays, can't you?
0:30:19 > 0:30:23- Yeah, you can.- Look at those smoke! They just look fantastic.
0:30:23 > 0:30:25Yeah, the smell... the smell really is great.
0:30:25 > 0:30:28So, what I'm going to do now is
0:30:28 > 0:30:30take one of these halves out.
0:30:32 > 0:30:34You can see that's quite heavy smoke in it,
0:30:34 > 0:30:36so what we don't want to do is to...
0:30:36 > 0:30:38- I'll just put that there.- Yeah.
0:30:38 > 0:30:41We really don't want to smoke the meat too much
0:30:41 > 0:30:43because it's such a delicate meat.
0:30:43 > 0:30:46- I'll probably move that over there. - Great, thanks.
0:30:46 > 0:30:47HE COUGHS
0:30:47 > 0:30:50So, we're just going to put a little of the lime sauce
0:30:50 > 0:30:52in the bottom there.
0:30:53 > 0:30:56And I'm just going to slice this lobster meat
0:30:56 > 0:30:58back into the shell.
0:31:00 > 0:31:02Now, while you do that, I'll just explain what our salad is.
0:31:02 > 0:31:05We've got some avocado here, some mango, which I've just diced.
0:31:05 > 0:31:07In the blender there we've got some mango.
0:31:07 > 0:31:10And you're going to add, what, a little bit of lime to this or something?
0:31:10 > 0:31:13Yeah, some, erm...
0:31:13 > 0:31:15No, we're actually just... Ah, to the sauce?
0:31:15 > 0:31:17Yes, a bit of sherry vinegar, a bit of lime,
0:31:17 > 0:31:20- and some light olive oil.- OK.
0:31:20 > 0:31:22A touch of water or not?
0:31:22 > 0:31:25Er, yeah, you will need some water, just to get the mango going.
0:31:25 > 0:31:29And then we might add a bit more water at the end just to, um...
0:31:29 > 0:31:33And then you add some olive oil to that. I'll get that blending.
0:31:33 > 0:31:34BLENDER WHIRRS
0:31:39 > 0:31:42- So, those go back in the shell. - It goes back in the shell.
0:31:42 > 0:31:44I'm just going to put a little bit of water in the bottom there.
0:31:46 > 0:31:49- Just to create a bit of steam.- So, tell us about the Gleneagles Hotel,
0:31:49 > 0:31:53cos everybody knows about it, obviously, for the golf, but...
0:31:53 > 0:31:56the ethos of your restaurant is still very classically French?
0:31:56 > 0:32:00It is, yeah, I mean, all my training, well, most of it, was done in France.
0:32:00 > 0:32:03I trained...I did a classical four-year apprenticeship
0:32:03 > 0:32:06where it was... We cook really from the Escoffier Repertoire,
0:32:06 > 0:32:08so it was very, very classical.
0:32:08 > 0:32:11- But, I mean, the food's moved on, it's evolved.- Yeah.
0:32:11 > 0:32:14You know, these sauces, you know, Michel did this sauce 30 years ago,
0:32:14 > 0:32:17it's still very relevant today. Um...
0:32:19 > 0:32:22..you know, I'm not sure how long a dried carrot foam is going to be
0:32:22 > 0:32:25around for, but, you know, Michel's sauce or the smoked lobster or the...
0:32:25 > 0:32:27Well, I'll leave you to finish it off. There you go.
0:32:27 > 0:32:30A bit of basil gone in there.
0:32:30 > 0:32:32OK, so, basil, mango, vinegar...
0:32:32 > 0:32:33lime juice is in there?
0:32:33 > 0:32:36Lime juice is in there. You might want a little bit more in there.
0:32:36 > 0:32:38We've got some herbs in there.
0:32:40 > 0:32:43And, don't forget, you can also make recipes including this one
0:32:43 > 0:32:47from Andrew on our website. Go to bbc.co.uk/saturdaykitchen.
0:32:47 > 0:32:49You can find dishes from our previous shows
0:32:49 > 0:32:51on bbc.co.uk/recipes. There you go.
0:32:51 > 0:32:52Right.
0:32:53 > 0:32:55So, we're just adding olive oil there
0:32:55 > 0:32:57- just to emulsify the sauce.- Yeah.
0:32:59 > 0:33:01Herbs going in there at the last minute.
0:33:03 > 0:33:04It's gone in.
0:33:09 > 0:33:10Do you want me to pass that as well?
0:33:10 > 0:33:12Yeah, if you can pass it, please.
0:33:12 > 0:33:14Just let me taste it quickly, James, just for...
0:33:15 > 0:33:18I'll use a sieve, there we go.
0:33:18 > 0:33:21So, as well as that and everything else, you're doing a book as well.
0:33:21 > 0:33:23Yeah, we're in the process of, um...
0:33:23 > 0:33:25- It's the 10th anniversary of our restaurant...- Yeah.
0:33:25 > 0:33:28..next year, so we're in the process of putting a book together for that.
0:33:30 > 0:33:33- Which, as you know, is very time-consuming.- It is a bit.
0:33:33 > 0:33:35Well, I'll leave you to put the lobster on the plate there.
0:33:35 > 0:33:38Just serve that one and I'll be ready with this one in a second.
0:33:40 > 0:33:41Just pass that.
0:33:41 > 0:33:45Very good. Look at the texture. Beautiful texture!
0:33:45 > 0:33:46It should be, it's your recipe!
0:33:46 > 0:33:48THEY LAUGH
0:33:48 > 0:33:50I've adapted it slightly.
0:33:50 > 0:33:51That's your line, anyway.
0:33:51 > 0:33:53THEY LAUGH
0:33:55 > 0:33:57- There you go.- OK, so, I'm going to take this...
0:33:59 > 0:34:01..lobster out of there.
0:34:02 > 0:34:05So, you can smell the smoke has just infused...
0:34:06 > 0:34:07..into the meat there.
0:34:11 > 0:34:13- Have a look at that.- Now, what I'm going to do is just
0:34:13 > 0:34:14take some of the smoking liquid
0:34:14 > 0:34:16that's left in the pan,
0:34:16 > 0:34:20- just to...thin that sauce down a little bit.- Yeah.
0:34:22 > 0:34:24I'm just going to put...
0:34:24 > 0:34:26a little bit over the...
0:34:28 > 0:34:29..over the lobster meat.
0:34:29 > 0:34:32So, the meat there is just warm, it's not overcooked.
0:34:32 > 0:34:35You can actually smell the smokiness from it as well.
0:34:35 > 0:34:37So, that's that one. I'll leave you to finish that one.
0:34:38 > 0:34:40And then for the...
0:34:40 > 0:34:44lobster salad. So, we've got the avocado, the mango, the mixed salad.
0:34:44 > 0:34:47- Yeah.- A little bit of the mango dressing in there.
0:34:47 > 0:34:49Beautiful summer salad.
0:34:49 > 0:34:52I'm just going to take the lobster meat.
0:34:53 > 0:34:55- Is he doing it right? - Perfectly right.
0:34:55 > 0:34:57Better than I used to show him.
0:34:57 > 0:34:58THEY LAUGH
0:34:58 > 0:35:02- There you go.- You just finish that with the claw on the top.
0:35:02 > 0:35:06- Just ignore me.- And then just... - The smells from this are just...
0:35:06 > 0:35:08A little dribble...
0:35:08 > 0:35:12of the mango sauce around the outside.
0:35:12 > 0:35:14There you have it. So, remind us what that is again, Andrew.
0:35:14 > 0:35:19So, here we've got the warm smoked lobster with the warm lime butter
0:35:19 > 0:35:20and herb sauce.
0:35:20 > 0:35:23- And here we've got the mango salad with the basil dressing.- See!
0:35:23 > 0:35:25Or the lobster salad with mango and basil dressing.
0:35:25 > 0:35:28I told you at the top of the show you were in for a treat.
0:35:28 > 0:35:29Check that out.
0:35:34 > 0:35:39There you go. Right, you get to dive into this. Who would like first...?
0:35:39 > 0:35:40THEY LAUGH
0:35:40 > 0:35:43- Right, dive in.- Oh, my word! - Taste that.
0:35:43 > 0:35:45- Dive into that.- Which one...?
0:35:45 > 0:35:48Whichever. Taste any of it. Taste the warm one first.
0:35:48 > 0:35:51There you go. Go for the smart one first.
0:35:51 > 0:35:54But, like you said, that's just a classic from the restaurant
0:35:54 > 0:35:56where you trained when you won.
0:35:56 > 0:36:00You know, it's still got it on the menu after 28 years,
0:36:00 > 0:36:03that lobster lightly smoked. I was there only last year.
0:36:04 > 0:36:06You know, good dishes, good recipes last forever.
0:36:06 > 0:36:09Well, it's like tomato with your scallop sandwich, sorrel,
0:36:09 > 0:36:12and all that sort of stuff. It should never be taken off.
0:36:12 > 0:36:14When we talk about Andrew's cooking and said classic,
0:36:14 > 0:36:17of course it's classic, but it's modern classic.
0:36:17 > 0:36:20His recipes for the last 20 years have been fantastic.
0:36:20 > 0:36:23But still keeping with what I call the heritage work...
0:36:23 > 0:36:25High praise indeed. And you're not going to get any
0:36:25 > 0:36:27- if you don't hurry up and eat it. - Oh, yes!
0:36:32 > 0:36:35Those dishes were spectacular and tasted fantastic.
0:36:35 > 0:36:38It was his very first time on the show too and he had to cook
0:36:38 > 0:36:42two great recipes for Michel Roux Snr - rather him than me!
0:36:42 > 0:36:45Now, it's time for a classic serving of Floyd On Fish, and today
0:36:45 > 0:36:49he starts out at sea on the hunt for whatever the fishermen can catch.
0:36:49 > 0:36:51Enjoy this one.
0:36:51 > 0:36:54I'm in some of the richest fishing grounds of Europe,
0:36:54 > 0:36:56where over 50 varieties of fish are landed,
0:36:56 > 0:36:59from lobster to John Dory and red mullet to skate,
0:36:59 > 0:37:01and it's staggering to think that we, the British,
0:37:01 > 0:37:04look no further than cod and plaice.
0:37:04 > 0:37:07What we reject, our European neighbours relish
0:37:07 > 0:37:10and they revel in interesting dishes like bouillabaisse and squid
0:37:10 > 0:37:13and, of course, they drink down buckets of wine with it.
0:37:13 > 0:37:17On the other hand, you know, this is a hard and dangerous job.
0:37:17 > 0:37:20We don't even understand or appreciate these fellows.
0:37:20 > 0:37:24As a nation, it's patently obvious we don't care too much for the catch.
0:37:24 > 0:37:26Mind you, I wouldn't fancy being a fisherman,
0:37:26 > 0:37:29to be out in all weathers, hell of white water,
0:37:29 > 0:37:32waves with teeth like bananas, and never sure of the catch,
0:37:32 > 0:37:34or the wages for that matter, and then
0:37:34 > 0:37:37waiting for the net to be raised, which spells success or failure.
0:37:49 > 0:37:50And now the moment of truth.
0:37:50 > 0:37:53After hours of tedious trawling in bored anticipation,
0:37:53 > 0:37:55what will the net reveal?
0:37:55 > 0:37:58A glittering fishy feast or the garbage of the ocean's bed
0:37:58 > 0:38:02spewed over the deck, which won't even justify the cost of the diesel.
0:38:02 > 0:38:04Oh, gosh! It looks really grim.
0:38:04 > 0:38:07I was hoping to see a shimmering net of fish and I'm absolutely
0:38:07 > 0:38:10hungry and I've got to find something to cook out of this lot.
0:38:10 > 0:38:11Ah, I wonder.
0:38:11 > 0:38:13There'll be a monkfish, that's for sure.
0:38:13 > 0:38:16Yes, there he is! Just like my old art master.
0:38:21 > 0:38:23I'm absolutely famished.
0:38:23 > 0:38:27Hours sitting on this blinking boat, waiting for the fish to come up,
0:38:27 > 0:38:29but we've got some so I'm going to cook it.
0:38:29 > 0:38:32And you couldn't get the monkfish we've got here
0:38:32 > 0:38:33any fresher in the world!
0:38:33 > 0:38:36It's only five minutes old, ten minutes at the absolute outside.
0:38:36 > 0:38:39And, of course, we've got this sophisticated equipment here,
0:38:39 > 0:38:40a little camping gas stove
0:38:40 > 0:38:42and the whole boat rocking all over the place,
0:38:42 > 0:38:46but I've got the monkfish going in there, little pieces of bacon, which
0:38:46 > 0:38:49somebody happily brought along with them, some fresh herbs, which we must
0:38:49 > 0:38:52have picked off the mast unless somebody brought them with us,
0:38:52 > 0:38:55I'm not quite sure how that happened, and the bay leaf,
0:38:55 > 0:38:56a bit of fresh thyme,
0:38:56 > 0:38:57and a drop of wine.
0:38:59 > 0:39:01Can you see all right that I've got this bit of wine
0:39:01 > 0:39:04going into the fish now? Nothing should change just because we're on
0:39:04 > 0:39:07the boat. There's no reason why we shouldn't continue to have
0:39:07 > 0:39:10wonderful fun like we always do in the kitchen, really.
0:39:11 > 0:39:12So...
0:39:12 > 0:39:15the sauce has reduced sufficiently now for us to add the cream,
0:39:15 > 0:39:18which I'm going to do, and the cream is going to make this thing
0:39:18 > 0:39:21absolutely splendid as long as the rolling of the boat...
0:39:22 > 0:39:24..doesn't cause us a great deal of...
0:39:24 > 0:39:27hassle. Stir the cream into the wine and the shallots.
0:39:27 > 0:39:30Lovely colours coming through there a bit, actually, now.
0:39:32 > 0:39:35Plenty of cream, bubbling away to thicken up.
0:39:37 > 0:39:39It's very, very difficult.
0:39:39 > 0:39:41I'd hate to think what it'd be like doing this on the force nine -
0:39:41 > 0:39:45this about a force nought, I should think. It doesn't count at all.
0:39:45 > 0:39:47So, I'm virtually ready. I'm taking the fish out.
0:39:47 > 0:39:49I have to use my fingers and...
0:39:49 > 0:39:52pray that I don't drop the whole lot over...
0:39:54 > 0:39:57..everything. I've got the fish onto the plate.
0:39:57 > 0:40:01I now want to just, finally, to make the sauce really superb,
0:40:01 > 0:40:05as if we were in one of the best restaurants in the world,
0:40:05 > 0:40:09thicken this delicious sauce with an egg yolk...
0:40:10 > 0:40:13..to get a really sumptuous and creamy delicious...
0:40:14 > 0:40:17golden sauce. Can I show you that golden sauce?
0:40:18 > 0:40:20I do think that's really rather good.
0:40:22 > 0:40:24I'm going to pour it now over the fish.
0:40:27 > 0:40:28And I think...
0:40:29 > 0:40:32..I hope you don't mind me saying this...
0:40:32 > 0:40:33but that is a really...
0:40:38 > 0:40:42..elegant piece of food for a force nought gale,
0:40:42 > 0:40:46with the freshest fish in the world that you could ever hope to get,
0:40:46 > 0:40:47no ingredients whatsoever,
0:40:47 > 0:40:50no help and everything falling all over the place.
0:40:50 > 0:40:53In fact, I'm going to taste a little bit of it myself.
0:40:55 > 0:40:57Although I say it myself, it is actually wonderful!
0:40:57 > 0:40:59Wonderful!
0:40:59 > 0:41:01MUSIC: "Peaches" by The Stranglers
0:41:12 > 0:41:14'Thank heavens that's all over.
0:41:14 > 0:41:17'I thought only the American Navy ran dry ships and, I must say,
0:41:17 > 0:41:21'I much prefer these bluebell lined lanes to the mighty deep.
0:41:21 > 0:41:24'Still, I'm a bit worried about meeting Sonia Stevenson.
0:41:24 > 0:41:26'They say she's a bit grand
0:41:26 > 0:41:29'and, certainly, her cooking has a formidable reputation.
0:41:36 > 0:41:39'Wow, what a setting. This is much more like sailing.
0:41:39 > 0:41:43'You know, Sonia Stevenson cooked at Maxim's in Paris.
0:41:43 > 0:41:44'I wonder why she wanted a hake?
0:41:44 > 0:41:46'I'd have thought lobster and truffles
0:41:46 > 0:41:47'would have been more appropriate.'
0:41:55 > 0:41:59- How do you do?- Sonia, Keith Floyd. Lovely to see you.
0:41:59 > 0:42:00Come this way.
0:42:00 > 0:42:02You should have come to lunch.
0:42:02 > 0:42:05I would have very much liked to but I was sort of fishing this morning.
0:42:05 > 0:42:09I had to get this hake, because I know you're rather fond of hake,
0:42:09 > 0:42:10and this is a locally landed one.
0:42:10 > 0:42:12Incidentally, I wanted to ask you,
0:42:12 > 0:42:15why a hake, not something really extravagant?
0:42:15 > 0:42:18It's a lovely fish with the texture all of its own
0:42:18 > 0:42:20and personality all of its own.
0:42:20 > 0:42:22It's just a marvellous fish that isn't used nearly enough.
0:42:22 > 0:42:24I totally agree with that.
0:42:24 > 0:42:26I've also got a bottle of English wine from Devon,
0:42:26 > 0:42:29- which I hope we can drink in a little while.- With pleasure!
0:42:29 > 0:42:31But it's probably a bit hot from the boot of the car
0:42:31 > 0:42:34- because we've had a long journey this morning.- We'll put it on ice.
0:42:34 > 0:42:37- Excellent.- We'll enjoy it in a minute or two, do come in.
0:42:37 > 0:42:38It's really good to see you.
0:42:38 > 0:42:40The last time I saw you was on the Tim Rice Show,
0:42:40 > 0:42:42Friday Night and Saturday Morning,
0:42:42 > 0:42:45when you were trying to get the English people to taste really
0:42:45 > 0:42:49curious pieces of food, which they were rather frightened of doing.
0:42:52 > 0:42:54So, Sonia.
0:42:55 > 0:42:57It is an absolute delight to be in your kitchen.
0:42:57 > 0:43:00Before we do anything else, I thought we should try a drop of this
0:43:00 > 0:43:03Devon English wine, which I honestly haven't tried.
0:43:03 > 0:43:05I'd love to know what you think about it.
0:43:05 > 0:43:07Have you drunk a lot of English wine?
0:43:07 > 0:43:10Some English wine. We always have a couple of wines on the wine list.
0:43:10 > 0:43:13Your very good health. Thanks very much for having me.
0:43:13 > 0:43:14It smells lovely.
0:43:17 > 0:43:19Mmm.
0:43:19 > 0:43:22- Do you drink in the kitchen while you're working?- No.
0:43:22 > 0:43:23- Never?- No.
0:43:23 > 0:43:28Afterwards, we have our barrel of beer out at the back
0:43:28 > 0:43:30and a couple of glasses are given to us every evening,
0:43:30 > 0:43:35and then my chef goes and gets me a pint and we down a pint.
0:43:35 > 0:43:39- You down a pint.- But not during work, it's absolutely fatal.
0:43:39 > 0:43:40I'm very pleased about that,
0:43:40 > 0:43:43I'm afraid I'm not quite as religious myself.
0:43:43 > 0:43:46I do find pint of water every four or five minutes with some
0:43:46 > 0:43:49- salt in it is very good in a hot kitchen.- Do you?- Yes, I do.
0:43:49 > 0:43:53I drink a huge amount of it. I save the whisky until very much later.
0:43:53 > 0:43:56Anyway... I'm chatting far too much.
0:43:56 > 0:44:01You ought to be working away here because the cooking has to be done.
0:44:01 > 0:44:05I think what I'm going to do is cut it straight through the middle
0:44:05 > 0:44:08and then we can see the various...
0:44:09 > 0:44:11OK. That's a beautiful looking fish, actually.
0:44:11 > 0:44:15Lovely. Pale pink and moist.
0:44:15 > 0:44:21This is the bit which has got... where its guts have been taken out.
0:44:21 > 0:44:24If we cut down further, we want to cut into a good size cutlet,
0:44:24 > 0:44:26enough for a main helping.
0:44:29 > 0:44:32Of course they should buy fish with their heads on because then
0:44:32 > 0:44:35they can cut the heads off and make a stock and make a little fish soup,
0:44:35 > 0:44:37a bit of vermicelli or something like that, and it
0:44:37 > 0:44:41doesn't need to be an extravagant Provencal soup or anything like that.
0:44:41 > 0:44:42No, no.
0:44:42 > 0:44:45You can also tell by looking at his eyeballs how fresh he is, too.
0:44:45 > 0:44:50- Which is a useful thing.- See if I can get through this bit here.
0:44:50 > 0:44:54What we're going to do is make our base that we're going to sit
0:44:54 > 0:44:56the fish on and cook in the oven.
0:44:56 > 0:44:59- So if you'd like to unwrap that one. - Right.
0:44:59 > 0:45:04- I'll take this.- That's some chopped onions, shallots or onions?
0:45:04 > 0:45:07That actually is onion. That's a little bit of garlic.
0:45:07 > 0:45:10Garlic optional. I love garlic and it's very good for rheumatism.
0:45:10 > 0:45:14You know, I was pouring some butter into a pan on a TV programme
0:45:14 > 0:45:18once using my fingers and they had thousands of letters saying,
0:45:18 > 0:45:20"Oh, he uses his fingers!"
0:45:20 > 0:45:22I've often tried to get people to understand that there
0:45:22 > 0:45:25isn't much of a better machine except for actually slicing things.
0:45:25 > 0:45:27- Do you agree with that? - Entirely agree, yes.
0:45:27 > 0:45:31Fingers were made long before spoons and people didn't die of them then.
0:45:31 > 0:45:33You want this buttered paper for in a minute, don't you,
0:45:33 > 0:45:35- to go over the top of the fish? - That's right.
0:45:35 > 0:45:37So we put a bit of garlic in,
0:45:37 > 0:45:40as much as you like or as little as you like.
0:45:40 > 0:45:43- A bit of this, which is the... - This is the chopped onion, isn't it?
0:45:43 > 0:45:47- Throw it in there, they can still see.- I should think that's enough.
0:45:47 > 0:45:48This is lemon thyme.
0:45:48 > 0:45:50- Do you grow that in the garden here? - Yes.
0:45:50 > 0:45:53You can use the ordinarily dried thyme
0:45:53 > 0:45:55but this has a more delicate flavour.
0:45:55 > 0:46:01This whole dish has a lemony aura to it really.
0:46:01 > 0:46:05So we put some of that in and then there's a bay leaf, dried bay leaf.
0:46:05 > 0:46:09- Is that also from the estate, as it were?- Yes, that's right.
0:46:09 > 0:46:12And some peppercorns. We put that on the stove.
0:46:12 > 0:46:16Can I do that? I've always wanted to cook in a first-class restaurant!
0:46:16 > 0:46:19- That's right, the centre of that one.- In the hot bit?
0:46:19 > 0:46:22- Yes, that's right. - I'll just have a little glass.
0:46:24 > 0:46:26Right. That is going to simmer.
0:46:26 > 0:46:29- We want to sweat the onion, we don't want to brown it.- Fine.
0:46:29 > 0:46:32If you brown it, you spoil the taste of this dish.
0:46:32 > 0:46:34You want to melt it down.
0:46:34 > 0:46:37For some of you who don't know what sweating means - melt it.
0:46:37 > 0:46:40We get this bit ready. We want a bit of salt.
0:46:40 > 0:46:44Salt, salt. Come along, where's the salt? You're a commis chef, quickly!
0:46:44 > 0:46:49- We can't wait all day. - It's behind us here. And pepper.
0:46:49 > 0:46:52- A little bit of salt. - Can I put some on?
0:46:52 > 0:46:56- And the pepper. You pepper. - I'll pepper.
0:46:56 > 0:46:59- Oh, you see. - There's no pepper.- There's plenty.
0:46:59 > 0:47:01- Is there enough?- On both sides?
0:47:01 > 0:47:03Yes, both sides.
0:47:03 > 0:47:05Remember that, on both sides.
0:47:05 > 0:47:09- That's better.- Why is the pepper pot always empty when you want it?
0:47:09 > 0:47:12Richard, here. Thanks so much.
0:47:12 > 0:47:15And a little salt on the side as well. Good-oh.
0:47:15 > 0:47:20Now, spoon and if you would...
0:47:20 > 0:47:22- Am I going too fast?- Stir it.
0:47:22 > 0:47:25Well, we have to be careful that it doesn't burn.
0:47:25 > 0:47:28I made this particular mistake by putting too much butter in.
0:47:28 > 0:47:31Sonia is saying there's too much butter.
0:47:31 > 0:47:33But with the vast amount of experience she has
0:47:33 > 0:47:36and the capability I have to keep talking while she's disguising
0:47:36 > 0:47:40any mistakes we may have made, the thing is still going to be wonderful!
0:47:40 > 0:47:41So don't worry.
0:47:41 > 0:47:46- Right, what's next? - We're going to put this in the dish.
0:47:46 > 0:47:49- Are you going to do it?- Yes, you tell me, then they can all...
0:47:49 > 0:47:53- Ovenproof dish.- Ovenproof dish, ovenproof fingers.
0:47:53 > 0:47:57So that's going in, the butter and the melted or sweated onions,
0:47:57 > 0:48:01the lemon thyme grown on the premises and a dried bay leaf,
0:48:01 > 0:48:04- probably from the premises as well. - That's right. And into that...
0:48:04 > 0:48:06- Into that.- You're going to put the fish.
0:48:06 > 0:48:09- Shall I turn it over like that? - Yes, fine.
0:48:09 > 0:48:10Jolly good idea, actually.
0:48:10 > 0:48:13So they are both covered in the thing.
0:48:13 > 0:48:14Sorry about our fingers
0:48:14 > 0:48:17but we haven't got any better tools than those.
0:48:17 > 0:48:20- A lemon.- Cut in half?
0:48:20 > 0:48:24- Into two rings. We want two rings off.- With the...
0:48:24 > 0:48:26Pith and everything.
0:48:26 > 0:48:29- On top?- That's right.
0:48:29 > 0:48:32Getting some nice colours now, aren't we, with the green herbs,
0:48:32 > 0:48:36yellow butter, the orange and the slightly pink fleshed fish?
0:48:36 > 0:48:39- One or two peppercorns on top. We've forgotten the nutmeg.- Ah!
0:48:39 > 0:48:43- I didn't forget it, ma'am, you didn't tell me to put it in!- I forgot.
0:48:43 > 0:48:46You see, it's what customers do to us, isn't it?
0:48:46 > 0:48:48That's right.
0:48:48 > 0:48:49Oh, I'm to do it. I'm doing it.
0:48:49 > 0:48:52You are driving woman, there's no question about that.
0:48:52 > 0:48:54What's she like to work for, Richard,
0:48:54 > 0:48:56is she as nice to you as she is to me?
0:48:56 > 0:48:59- She's very good.- She is good.
0:48:59 > 0:49:00You'd better say that, hadn't you?
0:49:00 > 0:49:04Right, on top of that the buttered paper.
0:49:04 > 0:49:08- This is a dish you wouldn't ever cook with margarine, would you?- Oh, no.
0:49:08 > 0:49:11For people at home, you can't economise on this kind of thing.
0:49:11 > 0:49:13No, because part of the butter is the sauce.
0:49:13 > 0:49:15This is what makes the whole dish gorgeous.
0:49:15 > 0:49:19And we've taken a cheap fish anyway, so we can tell our viewers,
0:49:19 > 0:49:23or the viewer, Mum, if you're watching, don't forget, real butter,
0:49:23 > 0:49:26because our only extravagance here is butter, isn't it?
0:49:26 > 0:49:27- Yes.- The fish is cheap.
0:49:27 > 0:49:29- Herbs are cheap.- Herbs are cheap.
0:49:29 > 0:49:32- So we cover that like that. - In it goes.
0:49:32 > 0:49:35I have the honour of opening the oven, Madam.
0:49:35 > 0:49:39Now we are in Devon, what I really want to do, there isn't a puddle...
0:49:39 > 0:49:42What I've always wanted to do all my life
0:49:42 > 0:49:45- is a sort of Walter Raleigh thing. - Oh, no!
0:49:45 > 0:49:49So you can step into the oven over the puddle and put the dish in.
0:49:49 > 0:49:51I think that would make it really splendid.
0:49:51 > 0:49:54Again, not too hot an oven because if you have too hot an oven,
0:49:54 > 0:49:56you're are going to brown those onions,
0:49:56 > 0:49:58and we want to really avoid browning them.
0:49:58 > 0:50:02For people at home who get really paranoid about gas mark six
0:50:02 > 0:50:05and oven 450, what do we call not too hot?
0:50:05 > 0:50:07- About four.- About four.
0:50:07 > 0:50:09Three, four, that's about it.
0:50:09 > 0:50:11- Have a little drink. - That's a good idea.
0:50:11 > 0:50:13- Otherwise we... - This is something I never do.
0:50:14 > 0:50:17'I couldn't help thinking she was a bit of a fibber when she said that.
0:50:17 > 0:50:19'Anyway, my dear gastros,
0:50:19 > 0:50:21'I bet you're feeling really envious now.
0:50:21 > 0:50:24'I mean, who wants the glittering sham of frozen lobster
0:50:24 > 0:50:27'when you can have Sonia's freshly cooked hake?
0:50:27 > 0:50:30'Actually, I'm beginning to feel so good that if I'm not careful
0:50:30 > 0:50:33'I'm going to start worrying about, and even feeling sorry for,
0:50:33 > 0:50:36'the Medallion Mafia and their nasty little prawn cocktails.'
0:50:38 > 0:50:41They have Yves Saint Laurent shirts.
0:50:43 > 0:50:45- Are we doing anything yet?- Yeah.
0:50:45 > 0:50:49Nobody told me. I didn't know it was happening.
0:50:49 > 0:50:50Right. Are you going to dish up?
0:50:50 > 0:50:52- I will, actually.- Or shall we help ourselves?
0:50:52 > 0:50:55Let's help ourselves because it'll be better that way.
0:50:55 > 0:50:58I was saying, on Saturday night we get the Medallion Mafia,
0:50:58 > 0:51:01who've got these Yves Saint Laurent shirts open to the waist,
0:51:01 > 0:51:05white suits and great medals.
0:51:05 > 0:51:10They require a different kind of eating from the serious
0:51:10 > 0:51:13and family kind of food that we've got here.
0:51:13 > 0:51:16You couldn't call this haute cuisine by any means, but you could
0:51:16 > 0:51:20call it very, very authentic, delicious, beautiful cooking.
0:51:20 > 0:51:22I'm fascinated by the fact,
0:51:22 > 0:51:26and I'm very pleased to see, you are not garnishing this.
0:51:26 > 0:51:28There is a garnishing in a way, the bay leaves,
0:51:28 > 0:51:30the herbs and things are really nice.
0:51:30 > 0:51:32But it annoys me intensely
0:51:32 > 0:51:37when people with a beautiful dish of very simple food,
0:51:37 > 0:51:42they then insist on sticking tomato pieces and rings of cucumber.
0:51:42 > 0:51:46- Does it annoy you?- Yes.
0:51:46 > 0:51:48If you've got a hidden tomato in the sauce,
0:51:48 > 0:51:50by all means you can encourage them
0:51:50 > 0:51:52to think tomato with your nice, beautiful rose.
0:51:52 > 0:51:54But if there is no tomato at all,
0:51:54 > 0:51:57just leave the tomatoes out of the decoration.
0:51:57 > 0:51:58That's right.
0:51:58 > 0:52:01This needs to be tasted really, doesn't it?
0:52:04 > 0:52:08Isn't it good to have some spankingly fresh fish, too?
0:52:08 > 0:52:11I was just thinking that when I cut it. It held together for a minute.
0:52:11 > 0:52:13It's beautiful.
0:52:13 > 0:52:17There's something about this sunshiny day today, about the colour
0:52:17 > 0:52:22of the sauce, it's very pale yellow, and the whiteness of the fish.
0:52:22 > 0:52:24It seems to match your character, to my mind.
0:52:24 > 0:52:27Very open, friendly and loving.
0:52:27 > 0:52:31You've been working all afternoon, all lunchtime, all morning,
0:52:31 > 0:52:34you're still smiling, still happy.
0:52:34 > 0:52:37You obviously love the business but...
0:52:37 > 0:52:41Food encourages one, you see, to feel...
0:52:41 > 0:52:47It gives me tremendous pleasure playing with food. I used to do...
0:52:47 > 0:52:52Mud, I used to play with mud and make mud pies when I was very small.
0:52:52 > 0:52:55I don't know if this is a good introduction to being a cook
0:52:55 > 0:52:59but still, it's the texture, the playing with food that I love.
0:52:59 > 0:53:04Again, one of the things about fish, you get so many different textures.
0:53:04 > 0:53:06A Dover sole is so utterly different to this.
0:53:06 > 0:53:09As monkfish, for example.
0:53:09 > 0:53:11Many more varieties than you have with meat.
0:53:11 > 0:53:16You tend to have your beef, lamb and your chicken.
0:53:16 > 0:53:18Fish can have infinite varieties.
0:53:18 > 0:53:26ROUSING BRASS BAND MUSIC
0:53:41 > 0:53:43What a great piece from Mr Keith Floyd there.
0:53:43 > 0:53:47As ever on Best Bites, we're looking back at some of the classic cooking
0:53:47 > 0:53:49from the Saturday Kitchen archives.
0:53:49 > 0:53:53Still to come on today Best Bites, Sophie Grigson battles against the
0:53:53 > 0:53:57eco-pan wielding Arthur Potts Dawson in the omelette challenge today.
0:53:57 > 0:54:00Will Arthur have an unfair advantage or will Sophie beat him into shape?
0:54:00 > 0:54:02Find out a little later on.
0:54:02 > 0:54:06Henry Harris cooks wild Welsh sea trout for us.
0:54:06 > 0:54:09He pan-fries and serves it with artichokes, peas and sorrel,
0:54:09 > 0:54:12with a tomato, mint and creme fraiche salad.
0:54:12 > 0:54:15And Andi Peters faces his food heaven or food hell.
0:54:15 > 0:54:16Will he get his food heaven,
0:54:16 > 0:54:19banana crepes souffle with sauteed bananas and banana ice cream,
0:54:19 > 0:54:21or his food hell,
0:54:21 > 0:54:24courgette risotto with tempura courgette flowers?
0:54:24 > 0:54:27You can find out what he gets to eat at the end of today's show.
0:54:27 > 0:54:29First off, Tony Tobin treats us
0:54:29 > 0:54:32to some party food involving a fantastic tomato chutney...
0:54:32 > 0:54:35or is it jam? You decide.
0:54:35 > 0:54:36What are we cooking?
0:54:36 > 0:54:40OK, we're going to make wontons and stuff them with a tomato jam,
0:54:40 > 0:54:43or chutney, and goat's cheese. So we need to get that on straightaway.
0:54:43 > 0:54:46If you can chop up some tomatoes for me without the seeds.
0:54:46 > 0:54:49Every single show I've done for the past four weeks,
0:54:49 > 0:54:52since I've come back, I've done tomatoes.
0:54:52 > 0:54:54You don't want the skin in, do you?
0:54:54 > 0:54:59The skin's fine, just get rid of the seeds.
0:54:59 > 0:55:01This is going to be for a little chutney.
0:55:01 > 0:55:04Most people think chutneys are difficult to make.
0:55:04 > 0:55:06- You call it a jam, don't you? - I call this a jam, yeah.
0:55:06 > 0:55:08- Yeah, you're southern. - You call it...
0:55:08 > 0:55:12- Well, I'm not, actually, I'm from the Midlands...- That's south.
0:55:12 > 0:55:15- Trust me, where I'm coming from. - Yeah, of course.
0:55:15 > 0:55:18Cos you're from right up there.
0:55:18 > 0:55:20Anyway, we've got a little bit of chutney.
0:55:20 > 0:55:23Start off with some garlic and a bit of onion.
0:55:23 > 0:55:28Onion, some chilli here, tomatoes. I've got fruit sugar.
0:55:28 > 0:55:31This fruit sugar has become quite trendy recently.
0:55:31 > 0:55:35I know one of the chefs we have on here a fair bit is Mr Raymond Blanc.
0:55:35 > 0:55:37He's a big fan of it as well.
0:55:37 > 0:55:39He started the ball rolling.
0:55:39 > 0:55:43You use it a lot for jams, those jams you need a bit more pectin in.
0:55:43 > 0:55:47- It's a really natural sugar and it's great.- Yeah, it's a fruit sugar.
0:55:47 > 0:55:51There was a survey done this week, last week that I was reading -
0:55:51 > 0:55:53I can't remember where I read it, in one of the papers,
0:55:53 > 0:55:57saying that they surveyed some people eating fruit sugar
0:55:57 > 0:56:01and cane sugar but the fruit sugar people came out with pot bellies.
0:56:02 > 0:56:05- Pot bellies.- What are you looking at me for?- A bit like yours.
0:56:05 > 0:56:08I wouldn't know, obviously I'm eating cane sugar.
0:56:08 > 0:56:12Two million people watching.
0:56:12 > 0:56:14THEY LAUGH
0:56:14 > 0:56:18- Where are you going?- He threatened to do that in rehearsal!
0:56:18 > 0:56:22In with the tomatoes. Oh, you've come back, have you?
0:56:22 > 0:56:23I've come back, yeah.
0:56:23 > 0:56:26I'm going to add a little bit of ginger to that.
0:56:26 > 0:56:29Very simple, bring it up to the simmer and you cook it
0:56:29 > 0:56:31for about 20 to 25 minutes,
0:56:31 > 0:56:35until it becomes sticky, and that's why I call it a jam.
0:56:35 > 0:56:38The vinegar and the sugar, you get nice sweet and sour flavours,
0:56:38 > 0:56:39the aromats come from the ginger.
0:56:39 > 0:56:42You get a little bit of heat from the chilli.
0:56:42 > 0:56:44- So let that simmer and I've got... - In with the tomatoes?
0:56:44 > 0:56:48In with the tomatoes. I've got some that I've already made
0:56:48 > 0:56:50and cooled down here.
0:56:51 > 0:56:53So we're just going to let that cook nicely,
0:56:53 > 0:56:56but then it becomes really nice and sticky.
0:56:56 > 0:56:59If you want to keep this, the idea is a sterilised jar, isn't it?
0:56:59 > 0:57:00- That's the secret of this. - Yeah, you can do.
0:57:00 > 0:57:04- Or just make it when you need it really.- If you could...
0:57:04 > 0:57:07Also, what I'm going to serve with this is an aubergine puree. Right.
0:57:07 > 0:57:09We want to make it smoky.
0:57:09 > 0:57:12If you've got gas at home, put it over the flame.
0:57:12 > 0:57:16- You don't like aubergines, do you? - Aubergine puree, no, that's rank.
0:57:16 > 0:57:19You will like this. So we're going to cook it in its skin.
0:57:19 > 0:57:21If you make me like that, you're a genius.
0:57:21 > 0:57:24I'll put it on the side so you don't have to eat it.
0:57:24 > 0:57:27Make the skin really black and then whack it in the oven to deflate,
0:57:27 > 0:57:30so it's really well cooked. We've got one that's...
0:57:30 > 0:57:31When you say really black...
0:57:31 > 0:57:34It looks even better there, Alan, doesn't it, really? Look at that.
0:57:34 > 0:57:36It's looking really good.
0:57:36 > 0:57:40- Open this out and take the flesh out.- Take the flesh out.
0:57:40 > 0:57:44Then if you could chop me up some onion and garlic as quick as you can.
0:57:44 > 0:57:46And we'll get that sweating off.
0:57:46 > 0:57:48I'm going to add some tahini to that,
0:57:48 > 0:57:50but I want to get my wontons on first.
0:57:50 > 0:57:53So I've diced up some goat's cheese here.
0:57:53 > 0:57:57I'm going to mix it with a little bit of my tomato.
0:57:57 > 0:57:59This is Cornish Gevrik's goat's cheese,
0:57:59 > 0:58:02if you are interested to know which type.
0:58:02 > 0:58:04There you go, OK, thank you.
0:58:04 > 0:58:08I also like to use a crumbly one, where you can crumble it down.
0:58:08 > 0:58:11This one is a bit more creamy but that's absolutely fine.
0:58:11 > 0:58:14But I believe this one is quite easy to digest. There you go.
0:58:14 > 0:58:17Thank you for that. What I might do is get rid of that egg white.
0:58:17 > 0:58:19Full of information.
0:58:19 > 0:58:21The Goat's Cheese's Digest?
0:58:21 > 0:58:22There you go.
0:58:22 > 0:58:25- Right.- And a little pastry brush.
0:58:25 > 0:58:27So you can get rid of these bits.
0:58:27 > 0:58:30Pastry brush. Have we got a pastry brush?
0:58:30 > 0:58:31Use your fingers.
0:58:31 > 0:58:35- Use my fingers?- All right, chop this.
0:58:35 > 0:58:38Chop that and if you can chop some garlic and a little bit of shallot
0:58:38 > 0:58:41and get it into this frying pan here, we'll get that cooked off.
0:58:42 > 0:58:45A touch of garlic. There you go.
0:58:45 > 0:58:47I've got some wonton wrappers here.
0:58:47 > 0:58:51I've got a little bit of filling
0:58:51 > 0:58:54in the middle into triangles, then
0:58:54 > 0:58:58I'm going to fold them until they look a little bit like tortellini.
0:58:58 > 0:59:02As it by the magic of television, this brush arrives. There you go.
0:59:02 > 0:59:04- Marvellous. - There's two ladies panting around...
0:59:04 > 0:59:08- I thought if I mentioned it, I might get one.- There you go.
0:59:08 > 0:59:11A bit of oil in here?
0:59:11 > 0:59:13A little bit of oil, sweat that off.
0:59:13 > 0:59:16Add the aubergine to it and then cook it out for about five minutes,
0:59:16 > 0:59:18or probably less than that, a couple of minutes.
0:59:18 > 0:59:22Then if you could strain it into a bowl, season it up,
0:59:22 > 0:59:25- that would be lovely.- Anything else you want doing?- Yes, there is.
0:59:25 > 0:59:27I've done two parts of this dish already.
0:59:27 > 0:59:28I'm doing the fiddly bits.
0:59:28 > 0:59:31If you could make me a nice tomato dressing.
0:59:31 > 0:59:33- Here we've got tomato ketchup... - Ketchup?!
0:59:33 > 0:59:36Yes, Worcester sauce, wait till you taste it. Worcester sauce.
0:59:36 > 0:59:38That is a tomato dressing, isn't it?
0:59:38 > 0:59:40Well, we're going to make it a little bit nicer.
0:59:40 > 0:59:44Some Tabasco, white wine vinegar and olive oil
0:59:44 > 0:59:48and there's some herbs there, coriander, tarragon and chives.
0:59:48 > 0:59:50Seriously, why ketchup?
0:59:50 > 0:59:53Well, because it's got all the flavours in it that I want.
0:59:53 > 0:59:57I could make my own but in seven minutes or whatever it is you've
0:59:57 > 0:59:59given me here, I haven't got time.
0:59:59 > 1:00:03So I'm a big fan of using things that you've already got around you.
1:00:03 > 1:00:06- I know he is, he's a big fan of ketchup.- I use...
1:00:06 > 1:00:11I only use the best ketchup of my choice. So there it is.
1:00:11 > 1:00:12You've got all the flavours there.
1:00:12 > 1:00:14And actually, the dressing works really well.
1:00:14 > 1:00:17When you open your ketchup, are you a cupboard man or a fridge man?
1:00:17 > 1:00:18Fridge.
1:00:18 > 1:00:22- Yeah?- What are you?- Cupboard.- No!
1:00:22 > 1:00:24This is an interesting conversation, guys,
1:00:24 > 1:00:26but I'd rather see you do this.
1:00:26 > 1:00:27How do you make these, then?
1:00:27 > 1:00:31You buy the wonton wrappers, I'm putting a little bit of tomato
1:00:31 > 1:00:32and goat's cheese in the middle.
1:00:32 > 1:00:36Then I'm folding it over into triangles, like that.
1:00:36 > 1:00:39Seal the edges and then a little bit more egg wash on each corner,
1:00:39 > 1:00:42so the points are away, you fold them in like that.
1:00:42 > 1:00:45- The same as you make the pasta. - Exactly like tortellini.
1:00:45 > 1:00:47I've done four there.
1:00:47 > 1:00:50We are going to whack those in at 180 degrees in the fryer.
1:00:50 > 1:00:53- They take about two minutes. - Can you make those and freeze them?
1:00:53 > 1:00:55- Could you do that?- Make them...?
1:00:55 > 1:00:57And freeze them. Before you cook them.
1:00:57 > 1:00:59- You can, actually. - They are quite fiddly, aren't they?
1:00:59 > 1:01:01- Did you put tahini in there? - Yes.- Good man.
1:01:01 > 1:01:05Tahini, which is a sesame seed paste, it's going into the puree here.
1:01:05 > 1:01:08The herbs have gone in, we got some parsley, sorry,
1:01:08 > 1:01:12some coriander in there, fresh chives and tarragon.
1:01:12 > 1:01:13I can't believe I'm putting...
1:01:13 > 1:01:16A nice dollop of tomato ketchup, don't be shy with that.
1:01:16 > 1:01:19No, give it a good squeeze. More, more, more. Don't be shy.
1:01:19 > 1:01:21That's enough.
1:01:21 > 1:01:24A bit of Worcester sauce. A bit of Tabasco.
1:01:24 > 1:01:27Some olive oil. And some...
1:01:27 > 1:01:29Here, I'll do this.
1:01:29 > 1:01:31And some white wine vinegar.
1:01:31 > 1:01:34Did you know all this work went into a vegetarian meal?
1:01:35 > 1:01:39- White wine vinegar.- Season it up.
1:01:39 > 1:01:42- And then some olive oil, yeah?- Yeah.
1:01:42 > 1:01:44And just salt and pepper.
1:01:44 > 1:01:48I'm just straining this aubergine puree to make it taste even nicer.
1:01:50 > 1:01:52What, you're taking the rankness out of it?
1:01:52 > 1:01:54LAUGHTER
1:01:54 > 1:01:58Funny, it tastes rank but he hasn't put any rank in so far.
1:01:58 > 1:02:02- Right, that's that.- Could you just check my wontons for me?
1:02:02 > 1:02:05I've got some pea shoots to serve with this
1:02:05 > 1:02:09and I'm going to dress those with a little bit of... That's lovely...
1:02:09 > 1:02:12With a little bit of... Where shall I put that?
1:02:12 > 1:02:13- Give me that.- Thank you.
1:02:13 > 1:02:16Get rid of that.
1:02:16 > 1:02:19I'm just going to thin that out with some olive oil.
1:02:19 > 1:02:23Kind of make a little dressing. for my pea shoots.
1:02:23 > 1:02:24They are cooked.
1:02:24 > 1:02:27- They don't take long at all, those, do they, the wontons?- No.
1:02:27 > 1:02:29That dressing is looking lovely.
1:02:29 > 1:02:33- So what's that, have you got a bit of pesto there?- Pesto.
1:02:33 > 1:02:36Some olive oil in there. And this is really just to dress my leaves.
1:02:36 > 1:02:38Move that.
1:02:38 > 1:02:41I don't think there's actually any other ingredients left in this
1:02:41 > 1:02:44- kitchen but...- We've done it all, mate.
1:02:44 > 1:02:46It's going to taste fantastic.
1:02:46 > 1:02:49- Where has the mint gone in? - The mint went into the chutney.
1:02:49 > 1:02:51It's gone into the chutney.
1:02:51 > 1:02:55- So that was coriander, mint and basil.- OK.
1:02:55 > 1:02:57I'm going to put this aubergine puree at the side.
1:02:57 > 1:03:00This is a cheffy thing coming up next, look at that.
1:03:00 > 1:03:02A blob like that and then just go like that.
1:03:02 > 1:03:04That's like... I'm hooked.
1:03:04 > 1:03:06I know what it looks like,
1:03:06 > 1:03:08it looks like something in Hyde Park that a whippet's done!
1:03:08 > 1:03:10- No, it doesn't!- A little kid has run up...
1:03:10 > 1:03:12Don't be like that!
1:03:12 > 1:03:17- Look, then we put our lovely little wontons here.- Why do chefs do that?
1:03:17 > 1:03:20- Like that.- A bit of that.
1:03:20 > 1:03:25This lovely, gorgeous, delicious sweet and sour,
1:03:25 > 1:03:29aromatic tomato dressing all round the outside like that.
1:03:29 > 1:03:31Basil, do you want some basil?
1:03:31 > 1:03:34If you want me to put basil on it, I wouldn't personally.
1:03:35 > 1:03:38There you go. Put a little bit of basil on there for you.
1:03:38 > 1:03:40- Happy with that?- Yeah.
1:03:40 > 1:03:45Crispy wontons with a smoky aubergine puree, tomato vinaigrette...
1:03:45 > 1:03:47And a lot of washing-up. Easy!
1:03:53 > 1:03:55I know you said it smelt nice but does it taste nice?
1:03:55 > 1:03:59There you go, this is your first one. Over here, Tom.
1:03:59 > 1:04:03- Dive in and tell us what you think. - Look at those little parcels.
1:04:03 > 1:04:05You don't have to taste the aubergine, you can leave that.
1:04:05 > 1:04:08- No, you should.- I'm putting a bit on.
1:04:08 > 1:04:10A little bit!
1:04:10 > 1:04:11- What do you reckon?- Mmm.
1:04:11 > 1:04:15- Good? Worth the effort?- Mm-hm.
1:04:15 > 1:04:16They're quite hot.
1:04:16 > 1:04:21What about the tomato ketchup dressing, does it work?
1:04:21 > 1:04:25- I'm going to go right in for the aubergine paste.- You're the man!
1:04:28 > 1:04:30That's not as rank as it normally is.
1:04:30 > 1:04:32ALL LAUGH
1:04:32 > 1:04:35- Tuck in.- Thank you very much.
1:04:35 > 1:04:38I quite like that burnt thing.
1:04:38 > 1:04:39It gives it a real smokiness.
1:04:39 > 1:04:42Then when you put the tahini in, which is sesame seed paste,
1:04:42 > 1:04:45- it really makes it rich and gives it a lovely flavour.- I love it.
1:04:45 > 1:04:48- Happy with that?- I love the textures, the crunch and heat.
1:04:48 > 1:04:50And the wonton wrappers keep it nice and crisp.
1:04:50 > 1:04:51Better than using filo pastry.
1:04:55 > 1:04:58And if you do make that chutney and have any left over,
1:04:58 > 1:05:00it would be great on your cheeeseboard.
1:05:00 > 1:05:03When Arthur Potts Dawson came into the studio,
1:05:03 > 1:05:05wielding a recycled eco-pan,
1:05:05 > 1:05:06he thought he had the upper hand
1:05:06 > 1:05:08when it came to the omelette challenge.
1:05:08 > 1:05:11But Sophie Grigson was determined to better her score,
1:05:11 > 1:05:12whatever the challenges.
1:05:12 > 1:05:13Let's see how they got on.
1:05:13 > 1:05:17All the chefs that come on battle it out against the clock and each other
1:05:17 > 1:05:20to test how fast they can make a simple, straightforward three-egg omelette -
1:05:20 > 1:05:21as Sophie goes...
1:05:21 > 1:05:24Now, it's been a while since you've been on here, Sophie.
1:05:24 > 1:05:26- I know.- It's yours - one minute, four seconds.
1:05:26 > 1:05:28I'm going to see if I can get even slower than that.
1:05:28 > 1:05:30I think you can get quicker. Arthur?
1:05:30 > 1:05:33I know you have your eye on one person over here,
1:05:33 > 1:05:35- one of the guys you work with at River Cafe.- Yes.
1:05:35 > 1:05:37- Mr Theo Randall.- Absolutely.
1:05:37 > 1:05:40We used to make frittatas together, never anything this quick.
1:05:40 > 1:05:44- Aiming quite high, 27 seconds. - I... We'll have to see. We'll see.
1:05:44 > 1:05:47Now, what I'm going to say is the fact
1:05:47 > 1:05:49that you've got a green time.
1:05:49 > 1:05:52Most of the chefs that come on - well, all of them, to be honest -
1:05:52 > 1:05:54treat it as a proper competition,
1:05:54 > 1:05:56so they'd be going mental at home, watching this, if they'd...
1:05:56 > 1:05:58You've got an eco-pan.
1:05:58 > 1:06:00Yeah, it's recycled cast iron.
1:06:00 > 1:06:03- I don't like the non-slip stuff, so...- Non-slip stuff.
1:06:03 > 1:06:06So we've give you a separate time with a green little thing there,
1:06:06 > 1:06:08just to keep Michel Roux happy,
1:06:08 > 1:06:10you know he'll be phoning up in a minute.
1:06:10 > 1:06:12You can choose what you like from these ingredients.
1:06:12 > 1:06:15Must be a three-egg omelette, cooked as fast as you can. Ready?
1:06:15 > 1:06:16Uh, no, hang on...
1:06:16 > 1:06:18Let's see if the practice paid off. Three, two, one, go.
1:06:21 > 1:06:23Now, the clock stops as soon as the omelette hits the plate.
1:06:23 > 1:06:25You've got to go for this, now.
1:06:27 > 1:06:28See if this eco-pan...
1:06:29 > 1:06:32So, it's made out of recycled cast iron?
1:06:32 > 1:06:34- Gets extremely hot - look at that, you can tell already.- Ah!
1:06:36 > 1:06:38But will it stick?
1:06:38 > 1:06:40JAMES LAUGHS
1:06:40 > 1:06:42He doesn't like non-stick, but will it stick?
1:06:42 > 1:06:43I think it's sticking.
1:06:43 > 1:06:46- Let's see. - Yeah, let's see, let's see.
1:06:47 > 1:06:49Wait - ah, it's not bad, not too bad.
1:06:49 > 1:06:52Must be a cooked omelette.
1:06:53 > 1:06:55- Can we not just do scrambled eggs? - No.
1:06:55 > 1:06:57It's got to be a cooked, folded omelette.
1:06:57 > 1:06:59Oh, fiddlesticks!
1:07:00 > 1:07:03- Half of it's gone out of the pan! - Kinda like scrambled eggs.
1:07:03 > 1:07:05No, no, it isn't - your sight is a bit failing.
1:07:05 > 1:07:08Don't worry about it. Absolutely baveuse in the middle.
1:07:08 > 1:07:11I think we've had this "baveuse" conversation before, haven't we?
1:07:11 > 1:07:14The omelette's there - Arthur's nearly got his ready.
1:07:14 > 1:07:15On the plate, as quick as we can.
1:07:16 > 1:07:19- Ah, no!- It's there.
1:07:20 > 1:07:23- Oh, well.- Time, finished - look at that, there you go.
1:07:25 > 1:07:27Eco-pans, coming to a shop near you. Look at that.
1:07:29 > 1:07:31Right? Brilliant, ingenious, those are(!)
1:07:31 > 1:07:34Right, so we've kind of got a two-egg omelette.
1:07:34 > 1:07:36One-and-a-half eggs.
1:07:36 > 1:07:38But it's got some nice colour in it.
1:07:38 > 1:07:41- Shame how half of it is stuck to the pan.- Nearly.
1:07:41 > 1:07:42I could serve it in the pan?
1:07:44 > 1:07:46Yeah, I think serve it from the pan.
1:07:46 > 1:07:49It's much more stylish, that rustic but modern way.
1:07:49 > 1:07:51- Quite Italian, really. - Maybe a book on eggs, Sophie.
1:07:51 > 1:07:53SHE LAUGHS
1:07:53 > 1:07:56It's a wonder I aren't ill, tasting these, but...
1:07:58 > 1:08:00..because it's eco, I'll let you on.
1:08:00 > 1:08:01What?
1:08:03 > 1:08:04- I'll let you on the board.- OK.
1:08:04 > 1:08:08- Seeing as you got half of it still there, but that's fine.- I see...
1:08:08 > 1:08:09How do you think you did?
1:08:09 > 1:08:12It's like a minute, or two minutes, or something.
1:08:13 > 1:08:14Felt like a long time.
1:08:15 > 1:08:18- So how long was it? - It felt like an hour and a half,
1:08:18 > 1:08:21but you did it in 57 seconds.
1:08:21 > 1:08:25So, just about there - not too bad, not too bad.
1:08:25 > 1:08:27How do you do it in 17 seconds?
1:08:27 > 1:08:30- Was it edible, the 17-second one? - Near your old boss, there you go.
1:08:30 > 1:08:32She was actually quicker than you.
1:08:32 > 1:08:35- Cool - I'm quite happy with that, that's fine.- Happy with that?- Yeah.
1:08:35 > 1:08:38The secret is don't use an eco-pan next time.
1:08:38 > 1:08:42- Right, Soph... - Yeah, go on. Tell me about it.
1:08:42 > 1:08:45Well, you know you did it quicker, don't you?
1:08:45 > 1:08:47- Yep.- One minute, four seconds.
1:08:47 > 1:08:49You only did it - only just -
1:08:49 > 1:08:5257 seconds.
1:08:52 > 1:08:55- Yeah!- 56 seconds, sorry. Just there. Not too bad, not too bad.
1:08:55 > 1:08:58Third time lucky! Although I still...
1:08:58 > 1:09:02Still, on a scale of two years of Saturday Kitchen, pretty useless.
1:09:02 > 1:09:04- Shush!- There we go.
1:09:09 > 1:09:10Well done, both of you.
1:09:10 > 1:09:13Now, it's not every day that you get to eat fish caught on a coracle,
1:09:13 > 1:09:17but when Henry Harris came in, that's exactly what we got.
1:09:17 > 1:09:19But was Ruby Wax ready for it? Let's find out.
1:09:19 > 1:09:22Welcome to the show - it's been four-and-a-half years,
1:09:22 > 1:09:23getting you on.
1:09:23 > 1:09:26- Thank you.- What are we cooking?
1:09:26 > 1:09:30Um, wild Welsh sea trout, came from the River Tywi,
1:09:30 > 1:09:32caught by a man called Dai Daniels in a coracle.
1:09:32 > 1:09:34Now, this was caught yesterday.
1:09:34 > 1:09:37- This was caught yesterday, came out yesterday afternoon.- With?
1:09:37 > 1:09:40With artichokes - these are baby violet artichokes.
1:09:40 > 1:09:42I know you want to get on with those
1:09:42 > 1:09:44and I'll get on and do my peas, here.
1:09:44 > 1:09:47These artichokes, you use these quite a bit, don't you, Theo?
1:09:47 > 1:09:49Yeah, I boil them and pickle them
1:09:49 > 1:09:51and marinade them in nice olive oil.
1:09:51 > 1:09:52- They're lovely.- Nice olive oil.
1:09:52 > 1:09:55But we're not doing that. This is what I love about your food, Henry.
1:09:55 > 1:09:58- What are we doing?- Well, we'll start with a little bit of olive oil,
1:09:58 > 1:10:00just to get them under way.
1:10:00 > 1:10:01But then we're going to go back
1:10:01 > 1:10:03to the cornerstones of French cookery,
1:10:03 > 1:10:06- make sure there's plenty of butter in there.- Exactly!
1:10:06 > 1:10:08And I'm going to stew them down.
1:10:08 > 1:10:10When they're this young, they're so incredibly tender
1:10:10 > 1:10:13that they don't actually need that much cooking.
1:10:13 > 1:10:16There's no choke in little baby artichokes, like these, is there?
1:10:16 > 1:10:18- No.- But if there is, you can easily remove them,
1:10:18 > 1:10:21- I suppose, with the baby ones. - It is. I mean,
1:10:21 > 1:10:24I'll cut them into quarters once I've got all the leaves off
1:10:24 > 1:10:28and if you see the choke, you can literally scoop it out with a knife.
1:10:28 > 1:10:31Tell me a bit about your food and your career.
1:10:31 > 1:10:34You spent most of it in a tiny little area
1:10:34 > 1:10:38a couple of square miles - even a mile, a square mile -
1:10:38 > 1:10:40in Central London, would that be right?
1:10:40 > 1:10:44Yes. Back in the early '80s, I started working for Simon Hopkinson
1:10:44 > 1:10:47when he had a little restaurant, Hilaire, on Old Brompton Road,
1:10:47 > 1:10:50and then I joined him as his number two at Bibendum.
1:10:50 > 1:10:53- Which is the old Michelin building. - That's right.- Yeah.
1:10:53 > 1:10:56And then I spent five years there.
1:10:56 > 1:10:58Then I went and opened The Fifth Floor at Harvey Nichols
1:10:58 > 1:11:02as head chef, when they first put a restaurant there.
1:11:02 > 1:11:05And then I opened my own restaurant nine years ago...
1:11:06 > 1:11:08..just down the road, midway between them.
1:11:08 > 1:11:11Your own restaurant, right in the heart of Knightsbridge,
1:11:11 > 1:11:14but you could take that and just plonk it in Paris
1:11:14 > 1:11:16and feel at home in France,
1:11:16 > 1:11:18because it is classic, classic French cooking.
1:11:18 > 1:11:22- I just describe it as "good, bourgeois French cooking".- Yeah.
1:11:22 > 1:11:25Very much the kind of place that you look for on holiday in France,
1:11:25 > 1:11:28but, sadly, these days, struggle to find.
1:11:28 > 1:11:29What is that, about French cooking?
1:11:29 > 1:11:32Literally...I've been over there quite a few times
1:11:32 > 1:11:34and...it used to be great, but what...?
1:11:36 > 1:11:37Why do you think that is?
1:11:37 > 1:11:40You think they're not willing to change, stuff like that?
1:11:40 > 1:11:44Um, I think it's that...they struggle
1:11:44 > 1:11:46to find people to work in the kitchens any more,
1:11:46 > 1:11:47which is such a pity.
1:11:49 > 1:11:50Right, just with this trout,
1:11:50 > 1:11:52I'm going to cut round the back of the head.
1:11:52 > 1:11:55Tell us about this trout, then,
1:11:55 > 1:11:58- because, literally, Wales, yesterday.- Wales, um...
1:11:58 > 1:11:59It's sea trout.
1:11:59 > 1:12:03It's not salmon and it's not trout and it's not a cross between the two,
1:12:03 > 1:12:05but it is a migratory fish, like salmon,
1:12:05 > 1:12:11but unlike salmon, when it goes up the rivers to spawn,
1:12:11 > 1:12:14it comes back down into the sea
1:12:14 > 1:12:17at the end of the season, so it makes a few journeys.
1:12:17 > 1:12:18Right.
1:12:18 > 1:12:22- More expensive than trout, or...? - Er, not as expensive as wild salmon.
1:12:22 > 1:12:24- Yeah.- Um...
1:12:26 > 1:12:29But the flavour and the texture - it's not as fatty as salmon.
1:12:29 > 1:12:31Exactly. It's a finer texture.
1:12:31 > 1:12:35I'm just going to literally run my fingers along
1:12:35 > 1:12:37to pull out the pin bones.
1:12:37 > 1:12:39Don't take too many of them out.
1:12:39 > 1:12:42Don't, I like those little ones, those tiny ones.
1:12:42 > 1:12:44I mean, the thing is with, um...
1:12:46 > 1:12:48..these bones,
1:12:48 > 1:12:50everyone's nervous about pulling them out,
1:12:50 > 1:12:51but with a pair of tweezers...
1:12:51 > 1:12:53You could do it with a peeler, can't you?
1:12:53 > 1:12:55- One of those... - Exactly, pull them out.
1:12:55 > 1:12:58Turn it over, cut a nice fillet off.
1:13:00 > 1:13:05Right...we've got peas and sorrel, which I'll be preparing as well -
1:13:05 > 1:13:08a classic combination in France, also,
1:13:08 > 1:13:09but they do it with cream, don't they?
1:13:09 > 1:13:13- Exactly. Normally, it's done with creme fraiche.- Yeah.
1:13:13 > 1:13:15I've had it with that mountain cream,
1:13:15 > 1:13:17that they class as...
1:13:17 > 1:13:19- Like our double cream, I suppose.- Exactly, yeah.
1:13:19 > 1:13:21Right, so...
1:13:22 > 1:13:25That...can just start cooking.
1:13:25 > 1:13:26I'm not going to cook it in the oven.
1:13:26 > 1:13:31It's just going to sit there and quietly...
1:13:31 > 1:13:33I'll turn it up a little bit - there you go.
1:13:33 > 1:13:35..work its way.
1:13:35 > 1:13:37I'm just going to start a few croutons.
1:13:37 > 1:13:41This is sorrel - you can grow this stuff in your garden,
1:13:41 > 1:13:42grows really well.
1:13:42 > 1:13:44Almost looks like a dock leaf, don't it?
1:13:44 > 1:13:50It does, and it's got a really lovely, natural, sour flavour to it,
1:13:50 > 1:13:52so that you don't need to use much in the way of lemon juice
1:13:52 > 1:13:54to bring acidity to it.
1:13:54 > 1:13:56It's like spinach, got to be cooked quite quickly.
1:13:56 > 1:14:00Exactly - but the one thing it does do
1:14:00 > 1:14:03- is discolour very quickly indeed. - Yeah.
1:14:04 > 1:14:09Now, once the...these have been sizzling for just a minute.
1:14:09 > 1:14:12We've got our croutons, there, you've got them in.
1:14:12 > 1:14:14- That's for the tomato salad. - To go with the salad.
1:14:14 > 1:14:17Now, I'm putting quite a bit of butter in there
1:14:17 > 1:14:19because I'm making the sauce at the same time.
1:14:19 > 1:14:22- Are you watching, Theo? - I'm watching.
1:14:23 > 1:14:24Quite a bit of butter in there -
1:14:24 > 1:14:28- you're saying that's the staple of the French cuisine.- Exactly.
1:14:28 > 1:14:30Three cornerstones of French cooking -
1:14:30 > 1:14:33butter, butter and butter.
1:14:33 > 1:14:37I'm then putting some Noilly Prat in, which is that lovely vermouth.
1:14:37 > 1:14:39- Doesn't it kill you? - Doesn't it kill you?
1:14:39 > 1:14:40Um, you know...
1:14:40 > 1:14:43It might...something to do with that heart?
1:14:43 > 1:14:44I don't want to, you know...
1:14:44 > 1:14:45Ah, you don't worry about that.
1:14:45 > 1:14:48Wait till you see...wait till you see...
1:14:49 > 1:14:50- The what?- The rice pudding.
1:14:51 > 1:14:54- I'm going to use it as cream rinse. - Yeah, totally.
1:14:54 > 1:14:56Now, the peas have gone in.
1:14:56 > 1:14:58I'm using those - I'm just stewing it all together.
1:14:58 > 1:15:01It's not going to be a bright, shiny dish,
1:15:01 > 1:15:03but it's all going to come together
1:15:03 > 1:15:05as the different flavours
1:15:05 > 1:15:07just join up, nicely.
1:15:07 > 1:15:09The fish, you're cooking on the skin side.
1:15:09 > 1:15:12Exactly - get a nice crispness there.
1:15:12 > 1:15:16I can see I've been a bit mean on the butter in there.
1:15:16 > 1:15:17Yeah, I'm worried about that.
1:15:17 > 1:15:19Now, this summer,
1:15:19 > 1:15:21you're appearing at quite a few food festivals as well,
1:15:21 > 1:15:24out and about - is it Taste in London you're doing?
1:15:24 > 1:15:27I'm taking part in the Barbecue Championships at Taste
1:15:27 > 1:15:32and then I'm also going down to Dartmouth Food Festival,
1:15:32 > 1:15:35Abergavenny and Aldeburgh.
1:15:37 > 1:15:40But...talking about your restaurant as well, with your French food,
1:15:40 > 1:15:43it's all...it's all using British ingredients,
1:15:43 > 1:15:45- but with a French twist.- Exactly.
1:15:45 > 1:15:49I buy certain things like a good bit of French poultry, um...
1:15:51 > 1:15:56..rabbits, guinea fowl, brains...
1:15:56 > 1:15:57Oh! Uh...
1:15:57 > 1:16:00LAUGHTER
1:16:00 > 1:16:03Very nutritious - delicious, brains. Absolutely delicious.
1:16:03 > 1:16:07I believe in using, you know, everything...
1:16:07 > 1:16:11- That's the French mentality, isn't it?- Exactly.
1:16:11 > 1:16:13I mean, I sell at Racine's, probably,
1:16:13 > 1:16:15about 30 or 40 portions of brains a week.
1:16:15 > 1:16:17RUBY LAUGHS
1:16:19 > 1:16:21Ruby, that's going to be on the menu...
1:16:21 > 1:16:24You don't eat organs! It's against the law!
1:16:24 > 1:16:25LAUGHTER
1:16:27 > 1:16:29You donate them.
1:16:29 > 1:16:31Right, now, the tomatoes.
1:16:31 > 1:16:33Tell us what we've got in here, cos these have got nice names.
1:16:33 > 1:16:37- What are these ones? - I've got four types -
1:16:37 > 1:16:40there's the Tigeretto, which is the stripy one,
1:16:40 > 1:16:42- Deferino, which is the little cherry...- Yeah.
1:16:42 > 1:16:45Bull's Heart, which is this one.
1:16:45 > 1:16:47And then you've just chopped up the one I can't remember -
1:16:47 > 1:16:49Theo's going to tell me what it is.
1:16:49 > 1:16:50The Marmande Fiorentina.
1:16:50 > 1:16:52Marmande Fiorentina.
1:16:52 > 1:16:53Now, these all come...
1:16:53 > 1:16:56I'm just going to put some lemon juice in here. This is...
1:16:56 > 1:16:57Uh-oh!
1:16:57 > 1:17:00LAUGHTER
1:17:00 > 1:17:01Are the brains on fire?
1:17:01 > 1:17:03Are we sacrificing people, now?
1:17:03 > 1:17:04Oh, gosh...
1:17:04 > 1:17:07A little bit of butter and lemon juice is always really good,
1:17:07 > 1:17:10- just to... - Butter - put out the fire.
1:17:10 > 1:17:11A nice, toasty flavour.
1:17:11 > 1:17:14The butter goes nut brown, it gives it a nice, toasty flavour.
1:17:14 > 1:17:17- I can turn the heat off that, now. - Sounds good to me already.
1:17:17 > 1:17:19Explain to us what's happening here, with the salad.
1:17:19 > 1:17:23- Olive oil, extra virgin olive oil. - Yeah.- Going on, there.
1:17:25 > 1:17:26There you go.
1:17:27 > 1:17:28Croutons.
1:17:28 > 1:17:31I don't put any vinegar in,
1:17:31 > 1:17:34because that just...it doesn't need that acidity.
1:17:34 > 1:17:36They're sweet enough with their natural sharpness.
1:17:36 > 1:17:40And those go in...just like that.
1:17:40 > 1:17:43When you've got tomatoes this good...
1:17:43 > 1:17:45Obviously, buy British, when they're in season.
1:17:45 > 1:17:47- They're coming through, a little bit.- Exactly.
1:17:47 > 1:17:51- Still perhaps a tad early. - A little early in my garden.
1:17:51 > 1:17:53- Jenny, are you growing your own tomatoes?- Er...
1:17:53 > 1:17:57A bit slow, they are coming along. We are growing our own tomatoes.
1:17:57 > 1:18:00They're only little ones - unlike everything else in the garden, which has gone mad.
1:18:00 > 1:18:04- Then, just to bring a small note of acidity...- Yeah...
1:18:06 > 1:18:11..a tiny spoonful of creme fraiche, like that.
1:18:11 > 1:18:14- Finish with a bit of pepper. - Looks good to me.
1:18:14 > 1:18:17Want any more butter on it, or are you leaving that as it is?
1:18:17 > 1:18:21That's absolutely...that's good. I'll take one spoonful of this water.
1:18:21 > 1:18:25- Yeah.- Just to bring...that sauce back together.
1:18:28 > 1:18:32- Mm.- Good?
1:18:32 > 1:18:34So, those go on the plate.
1:18:34 > 1:18:37This is what I love about this - so simple.
1:18:37 > 1:18:41- Then, finally... - A nice piece of fish on the top.
1:18:41 > 1:18:42A nice piece of fish on the top.
1:18:42 > 1:18:46- Happy with that?- Very. - Tell us what this is again.
1:18:46 > 1:18:49So, sea trout with artichoke, peas and sorrel.
1:18:50 > 1:18:53- Tomato, mint and creme fraiche salad. - It was worth the wait.- Thank you.
1:18:59 > 1:19:03There you go - right, looks delicious.
1:19:03 > 1:19:07- Oh, right, yeah.- He's done it, done it in six minutes.
1:19:07 > 1:19:10Oh, the butter - the butter with the little fish in it.
1:19:10 > 1:19:12- Yeah, want a straw with that?- Yeah!
1:19:12 > 1:19:16- Dive in, tell us what you think. - Um, OK.
1:19:16 > 1:19:18With the fish and the whole thing?
1:19:18 > 1:19:21- Yeah, the sorrel and everything else.- No pressure.
1:19:21 > 1:19:23But the sorrel has got that bitterness to it.
1:19:23 > 1:19:26- Which one's the sorrel? - A natural sourness...
1:19:26 > 1:19:28That's the sorrel, that you've got.
1:19:29 > 1:19:31- MUFFLED:- It's really hot.
1:19:31 > 1:19:34LAUGHTER
1:19:34 > 1:19:38- There you go. - I can't...I can't drink!
1:19:39 > 1:19:44- Just nod.- Talk amongst yourselves. - Pass us the tomato salad.
1:19:44 > 1:19:48- Happy with that? - Everything about it is delicious...
1:19:48 > 1:19:49It's really good.
1:19:54 > 1:19:56Nice shirt, Henry - it definitely put mine to shame.
1:19:56 > 1:20:00Now, like Ruby, Andi Peters had already burnt his mouth
1:20:00 > 1:20:01on his visit to Saturday Kitchen,
1:20:01 > 1:20:03so he wasn't looking forward to the prospect
1:20:03 > 1:20:05of facing his food heaven or food hell.
1:20:05 > 1:20:07Would it be his favourite, bananas,
1:20:07 > 1:20:09or his dreaded courgettes in a risotto?
1:20:09 > 1:20:10Let's find out.
1:20:10 > 1:20:14- Andi, just to remind you, your food heaven would be these.- Yeah.
1:20:14 > 1:20:16Fantastic array of bananas here - banana ice cream,
1:20:16 > 1:20:19banana pancake, souffle, sauteed bananas...
1:20:19 > 1:20:22Lovely, all of that, delicious - enjoyable for this time of day.
1:20:22 > 1:20:23Delicious.
1:20:23 > 1:20:25Alternatively, it could be the selection of...
1:20:25 > 1:20:28We've got panpans here, actually, they're a cousin to the courgette.
1:20:28 > 1:20:31We've got the courgettes here, your idea of absolute food hell,
1:20:31 > 1:20:33together with...we've got courgette flowers,
1:20:33 > 1:20:35which the Italians love, the French love.
1:20:35 > 1:20:37Why we don't eat more of them...
1:20:37 > 1:20:39Another ingredient we don't eat as much of in the UK.
1:20:39 > 1:20:41How do you reckon these lot have decided?
1:20:41 > 1:20:45I pray that you have decided to go with the bananas.
1:20:45 > 1:20:47- Well, if I said that... - Oh, no...
1:20:47 > 1:20:49..I told you to pay them a tenner,
1:20:49 > 1:20:51cos it was the girls that swung the vote...
1:20:51 > 1:20:55- You didn't!- They've decided to choose food hell.- You didn't!
1:20:55 > 1:20:57Yeah, I told you, you didn't pay them!
1:20:57 > 1:21:01- Lose this.- You're kidding! - I'm not kidding. There we go.
1:21:01 > 1:21:02So, first thing is...
1:21:02 > 1:21:04The shock on his face. Right, what we're going to do -
1:21:04 > 1:21:07Nick, can you do me a tempura, please?
1:21:07 > 1:21:10If you can chop me some garlic, please, Gennaro, that'd be great.
1:21:10 > 1:21:12I'm going to start with our onions, first of all.
1:21:12 > 1:21:14- The shock on his face! - I just can't believe it.
1:21:14 > 1:21:15I've been all nice and chatty,
1:21:15 > 1:21:17"How are you? You look lovely in red.
1:21:17 > 1:21:19"You look lovely in yellow..."
1:21:19 > 1:21:22- You turncoats!- It's a therapy thing, it's purely therapy.
1:21:22 > 1:21:25Therapy, yeah, that's right(!) Oh, it's going to be rank...ugh...
1:21:25 > 1:21:29It's going to be rank?! It's not!
1:21:29 > 1:21:33So, what we do, first of all, we'll start off our risotto.
1:21:33 > 1:21:35I'm going to get this pan on here, this pan on here.
1:21:35 > 1:21:37This risotto, first of all, we've got some butter,
1:21:37 > 1:21:40then we throw in the garlic, straightaway.
1:21:40 > 1:21:45We coat - bit more butter in there - we coat the rice, the arborio rice.
1:21:45 > 1:21:47- There's butter, that's good. - Exactly.
1:21:47 > 1:21:50Arborio rice - do you use arborio, or carnaroli rice?
1:21:50 > 1:21:51Both - both lovely.
1:21:51 > 1:21:55In we go with the risotto rice, like that, coat it all nicely.
1:21:55 > 1:21:59Now, at this point, Gennaro's there, cutting all our courgettes nicely.
1:21:59 > 1:22:02- Ugh!- We're going to throw in some white wine as well,
1:22:02 > 1:22:04just a touch of white wine, that's going in.
1:22:04 > 1:22:06That starts to bring together.
1:22:06 > 1:22:09Now, I'm going to cook this in some chicken stock.
1:22:09 > 1:22:10You can use veg, of course.
1:22:10 > 1:22:13- You wouldn't, cos you wouldn't cook this.- At home, absolutely!
1:22:13 > 1:22:15- I wouldn't order it at a restaurant. - This is delicious!
1:22:15 > 1:22:19- Risotto, courgette risotto is lovely.- I LOVE it!
1:22:19 > 1:22:22The idea is, with stock, is you just keep adding it and adding it.
1:22:22 > 1:22:24Just add little by little, as you go -
1:22:24 > 1:22:26you know how to make a risotto, nice and simple.
1:22:26 > 1:22:28You don't... Do you stir your risotto? Or just leave it?
1:22:28 > 1:22:33Well, I stir my risottos to get all that out, that creamy out.
1:22:33 > 1:22:36I know some chef who put something inside...
1:22:36 > 1:22:37Some people don't stir it, some do.
1:22:37 > 1:22:41Well, no, I do stir mine - all the way, stir it.
1:22:41 > 1:22:43You knock the grains of rice together,
1:22:43 > 1:22:45that soft starch on the outside releases into it,
1:22:45 > 1:22:46that's what thickens it.
1:22:46 > 1:22:48The more you stir it, the creamier it'll be.
1:22:48 > 1:22:49Courgettes go in this pan, straight in.
1:22:49 > 1:22:53Please, Chef, in we go. I'm going to cook these separately.
1:22:53 > 1:22:54You could cook them in there,
1:22:54 > 1:22:56if you wanted to chop them a bit thicker,
1:22:56 > 1:22:59but the idea is for this risotto - 12 to 15 minutes, you've probably
1:22:59 > 1:23:02seen this in restaurants as well, you can make it and cool it down.
1:23:02 > 1:23:05- Yeah, exactly.- So when you want it, you've got some risotto here.
1:23:05 > 1:23:08All this is, it's the risotto that's been cooking for, literally,
1:23:08 > 1:23:1112 to 15 minutes, cooled down on a tray,
1:23:11 > 1:23:14and we've got the risotto on here, then you can warm it up afterwards.
1:23:14 > 1:23:16Right, Gennaro, can you chop me up some panpan as well,
1:23:16 > 1:23:19these little, sort of...cousin to the courgette.
1:23:19 > 1:23:22So it's not just courgettes, it's the whole family.
1:23:22 > 1:23:24We've got these courgettes as well - look at these ones.
1:23:24 > 1:23:27They're sweeter, the round ones, for some reason.
1:23:27 > 1:23:29- My mother... - We call them the bombolone.
1:23:29 > 1:23:32My mother calls these "panpans", but they're pattypans.
1:23:32 > 1:23:33- You call them bombolone?- Bombolone -
1:23:33 > 1:23:35I don't know what I'm going to call this one.
1:23:35 > 1:23:38When I was born, they never used to be alive, those.
1:23:38 > 1:23:42- Only lately.- How come yours don't give off lots of water?
1:23:42 > 1:23:44Is that because you're frying them quite hot?
1:23:44 > 1:23:48Nice, really hot pan. Nice, really, really hot pan.
1:23:48 > 1:23:51James, what we've done over here with the...the batter
1:23:51 > 1:23:52for the courgette flowers
1:23:52 > 1:23:55is kept it really, really quite thick and a bit of
1:23:55 > 1:23:57chunks of the flour still through there
1:23:57 > 1:23:59and all we have to do is just cook them
1:23:59 > 1:24:00for about a minute on either side.
1:24:00 > 1:24:03You get this lovely, crisp batter on the outside
1:24:03 > 1:24:05and the courgettes just cooked in the centre.
1:24:05 > 1:24:06Lovely(!)
1:24:06 > 1:24:09- The secret is sparkling water, isn't it?- Yeah.- Sparkling water.
1:24:09 > 1:24:11Cold sparkling water.
1:24:11 > 1:24:14Do you think I'm feigning interest enough in this risotto?
1:24:14 > 1:24:16Cos, quite frankly, I've lost the will.
1:24:16 > 1:24:19You've lost the will? You've been burnt...
1:24:19 > 1:24:21I've come in, I've been burnt,
1:24:21 > 1:24:23I've been fed food that I didn't want...
1:24:23 > 1:24:25LAUGHTER
1:24:25 > 1:24:26Fair enough, that was your own fault.
1:24:26 > 1:24:28Well, yeah, there is that.
1:24:28 > 1:24:31What we're going to do now, we're just going to heat it up
1:24:31 > 1:24:34- with our courgettes, that we've got in here.- Yeah.
1:24:34 > 1:24:37Now, the texture of it is really important with risotto.
1:24:37 > 1:24:40Often, when you go to a lot of restaurants, it's too heavy,
1:24:40 > 1:24:42- I find, I don't know about you, Nick.- Yeah.
1:24:42 > 1:24:45It should have a yielding texture. It should run onto the plate.
1:24:45 > 1:24:48Put it on the plate, knock the plate and it should run back to cover the plate.
1:24:48 > 1:24:50How attractive. Um...
1:24:50 > 1:24:51LAUGHTER
1:24:51 > 1:24:54- Can you stir that?- What, me? - Yeah, you.
1:24:54 > 1:24:57All right, thank you very much. We've got some Parmesan here.
1:24:59 > 1:25:02Any tips on buying Parmesan, Gennaro?
1:25:02 > 1:25:04No, they're quite good, all Parmesan's quite good.
1:25:04 > 1:25:06Actually, Nick was telling me
1:25:06 > 1:25:10there's some local shops which sell fantastic Italian Parmesan.
1:25:10 > 1:25:13Yeah, one of these budget supermarket chains do really good...
1:25:13 > 1:25:19- Really?- Yeah, really good quality and, er...half the price
1:25:19 > 1:25:21- of the other ones. - But the Brits have had a go
1:25:21 > 1:25:22at making Parmesan as well.
1:25:22 > 1:25:24No way! They can't make it.
1:25:26 > 1:25:29Come on. First, have to be a Reggiano, the word Reggiano,
1:25:29 > 1:25:32because it's got to be in the region.
1:25:32 > 1:25:34Stamped on the coating on the outside.
1:25:34 > 1:25:37Stamped on the outside. Going to throw in the parsley...
1:25:37 > 1:25:39How am I helping now to make this?
1:25:39 > 1:25:41You're making a beautiful risotto - look at that.
1:25:41 > 1:25:45Lovely, unctuous, creamy kind of sauce, the grains of rice...
1:25:45 > 1:25:48Seeing as he's a chef, I'd better taste it as well.
1:25:48 > 1:25:50There you go, thank you very much.
1:25:50 > 1:25:54We end up with this delicious... Look at that. How can you not...?
1:25:54 > 1:25:58Oh, my goodness me, how can you not savour a lovely risotto?
1:25:58 > 1:26:02- Delicious.- Will you all stop telling me how nice this is going to be?
1:26:02 > 1:26:04You'll become a risotto and courgette fan.
1:26:04 > 1:26:06- Then over here, grab a plate.- OK.
1:26:06 > 1:26:10- Now, it's all about the texture... - Right, OK.- ..with risotto.
1:26:10 > 1:26:13You get this... Most people would think that was loose.
1:26:13 > 1:26:16No - perfect texture.
1:26:16 > 1:26:18It should just flow back onto the plate.
1:26:18 > 1:26:19I can't wait.
1:26:19 > 1:26:21It reminds me of rice pudding.
1:26:21 > 1:26:22No...
1:26:24 > 1:26:26Taste that.
1:26:26 > 1:26:28A bit of that, over there - look at that.
1:26:29 > 1:26:32- Put those flowers on the top. - Go on, go on.
1:26:32 > 1:26:36- Andi, there you go.- Beautiful. - Just a little bit.
1:26:36 > 1:26:38I'll only need the one fork.
1:26:38 > 1:26:41- Would you put oil on that, now? - Sometimes, you can, but...
1:26:41 > 1:26:43I'll get the wine out while you dive in.
1:26:43 > 1:26:45Girls, bring over the glasses.
1:26:45 > 1:26:47- Don't burn your mouth.- I'm going to.
1:26:47 > 1:26:49Do you know what?
1:26:49 > 1:26:50While he's tasting that,
1:26:50 > 1:26:52Olly's chosen a Martin Codax Albarino 2007.
1:26:52 > 1:26:56Available from Majestic Wines, priced at £9.99.
1:26:56 > 1:26:59Pass us over the pan, guys, and a couple of spoons.
1:26:59 > 1:27:01What do you think, then?
1:27:01 > 1:27:02- Honestly?- Yeah.
1:27:02 > 1:27:03It's horrible.
1:27:03 > 1:27:06- No, come on, no!- No, no...
1:27:06 > 1:27:08I mean...it's full of flavour, it's nice.
1:27:08 > 1:27:11It's the texture that just freaks me out, of the rice.
1:27:11 > 1:27:16- And then courgettes...I mean... - The rice...it's al dente.
1:27:16 > 1:27:19What about the courgette flowers? Try the courgette flower.
1:27:19 > 1:27:21- Actually eat it?- Yeah, eat it.
1:27:21 > 1:27:22Yes.
1:27:22 > 1:27:25That's nice. That's lovely. That's very nice.
1:27:25 > 1:27:28So what I cooked, really rubbish. The bit that he cooked, all right.
1:27:28 > 1:27:30- Nice, that...- I'm aiming for 50% off in his restaurant.
1:27:30 > 1:27:32LAUGHTER
1:27:32 > 1:27:34- He's Scottish, so there's no chance.- Exactly.
1:27:39 > 1:27:41I'm sorry you didn't get your food heaven, Andi,
1:27:41 > 1:27:42but that's how it goes.
1:27:42 > 1:27:44That's all we've got time for on today's Best Bites.
1:27:44 > 1:27:46If you'd like to try cooking any of the food
1:27:46 > 1:27:48you've seen on today's programme,
1:27:48 > 1:27:50you can find all of those studio recipes on our website -
1:27:50 > 1:27:53just go to bbc.co.uk/recipes.
1:27:53 > 1:27:55There are loads of delicious ideas on there
1:27:55 > 1:27:57for you to choose from, as well.
1:27:57 > 1:27:59Have a lovely rest of your weekend and I'll see you next time.
1:27:59 > 1:28:01Bye for now.