Episode 133

0:00:02 > 0:00:06Good morning. It's time to get some inspiration for lunch. This is Saturday Kitchen Best Bites.

0:00:26 > 0:00:29Welcome to the show. There are top chefs lined up to cook this morning.

0:00:29 > 0:00:31And some hungry celebrities, ready and willing

0:00:31 > 0:00:35to give their verdict on the food. Coming up on today's show:

0:00:35 > 0:00:37Jun Tanaka serves his version of roast chicken.

0:00:37 > 0:00:40He creates a salt crust for the chicken, bakes it in the oven,

0:00:40 > 0:00:43and serves it with peas, broad beans and mushrooms.

0:00:43 > 0:00:46Daniel Galmiche cooks the perfect summer fish lunch.

0:00:46 > 0:00:48He bakes plaice on lemon grass skewers

0:00:48 > 0:00:52and serves it with a creamy tomato and tarragon sauce, and spinach.

0:00:52 > 0:00:55And Michael Caines serves a hearty veg and herb soup.

0:00:55 > 0:00:59He uses celeriac, carrot, cabbage, courgettes, and peas,

0:00:59 > 0:01:03and a whole host of fresh herbs to create the perfect summer treat.

0:01:03 > 0:01:05And Arlene Phillips faced her Food Heaven or Food Hell.

0:01:05 > 0:01:07Would she get her Food Heaven,

0:01:07 > 0:01:10chicory with my baked goat's cheese, served with home-made chicory

0:01:10 > 0:01:13and orange jam? Or would she get her dreaded Food Hell, onions with

0:01:13 > 0:01:17my classic Yorkshire pudding, served with red wine and onion gravy?

0:01:17 > 0:01:20You can find out what she gets to eat at the end of today's show.

0:01:20 > 0:01:24But, first, it's breakfast time. And we get a BLT with a difference.

0:01:24 > 0:01:27It comes with mackerel and two Michelin stars.

0:01:27 > 0:01:29What's on the menu today?

0:01:29 > 0:01:32Right, we've got some line-caught mackerel, lovely.

0:01:32 > 0:01:36And we're making a tomato stock, a nice BLT with bacon, lettuce,

0:01:36 > 0:01:40tomatoes, and then some samphire, which is in season at the moment.

0:01:40 > 0:01:44And it's all going to come together in a nice, refreshing warm salad.

0:01:44 > 0:01:48- Now, you want to get that bacon. - Yeah, straight under the grill.

0:01:48 > 0:01:50Tomatoes, I'll get these on as well.

0:01:50 > 0:01:54Before you mention it, I've worn this top as homage to you.

0:01:54 > 0:01:57- Thank you very much. - The last time on the show...

0:01:57 > 0:02:00The last time he was on the show, he wore this....

0:02:01 > 0:02:03- LAUGHTER - Check it out!

0:02:05 > 0:02:08- ZOE:- Tangerine! - Looks like a giant space hopper.

0:02:08 > 0:02:12- Never going to live it down. - Brilliant.

0:02:12 > 0:02:15- You got a lot of comments about that, didn't you?- I did.

0:02:15 > 0:02:18Apparently, I've got to keep it, all the time I come on this show,

0:02:18 > 0:02:22I've got to have...shirts that are quite colourful. But I think today...

0:02:22 > 0:02:26I've beaten you to it to. I've tried. Right, on with our mackerel.

0:02:26 > 0:02:29Basically, what we're going to do with our mackerel,

0:02:29 > 0:02:32one of the things with a fish like mackerel,

0:02:32 > 0:02:34people are put off by it cos of the bones.

0:02:34 > 0:02:36If you prep it this way,

0:02:36 > 0:02:39you shouldn't have to worry about it because you'll take them out.

0:02:39 > 0:02:41Now, get rid of all the...

0:02:41 > 0:02:44It used to be quite cheap, but it's quite pricey now.

0:02:44 > 0:02:47I think recently because, you know, we are all aware

0:02:47 > 0:02:49of sustainability and stuff of fish,

0:02:49 > 0:02:52it's been a lot on the TV, things like mackerel has been eaten

0:02:52 > 0:02:54a lot more cos these are sustainable fish.

0:02:54 > 0:02:57But what happens is the price goes up.

0:02:57 > 0:02:59So it's not as cheap as it once was.

0:02:59 > 0:03:02You used to buy it for 10p each, something like that.

0:03:02 > 0:03:05You could go down to most harbour-sides,

0:03:05 > 0:03:08the kids would be selling them cos they'd caught them.

0:03:08 > 0:03:10This one is line caught.

0:03:10 > 0:03:13I mean, we actually found this. Check that out.

0:03:13 > 0:03:19- That was inside it. See? - It proves it was line caught.

0:03:19 > 0:03:23- Or did you just put it in there? - Yes, I carry a hook everywhere.

0:03:23 > 0:03:28So, if you just take the rib cage out there,

0:03:28 > 0:03:32and you run the knife along the centre where the bones are,

0:03:32 > 0:03:34what it gives you is two clean fillets,

0:03:34 > 0:03:37with no bones in them at all.

0:03:37 > 0:03:39Which is great for getting kids into oily fish. It's brilliant

0:03:39 > 0:03:44- cos of the omega 3 and that in there, it's very good for you.- Yeah.

0:03:44 > 0:03:47- Not for the fish, obviously, cos it gets caught.- Exactly.

0:03:47 > 0:03:50And so many tomatoes in this.

0:03:50 > 0:03:51LAUGHTER

0:03:51 > 0:03:53You're bored at the moment.

0:03:53 > 0:03:55- Just chopping them, you know... - You have to hurry up.

0:03:55 > 0:03:58You blend in with the tomatoes with that shirt, James.

0:03:58 > 0:04:00Thank you very much, Angela.

0:04:01 > 0:04:03That's me done for now.

0:04:03 > 0:04:05You're about to get your comeuppance a little bit later.

0:04:05 > 0:04:09Right, the next thing we'll do is we will make the base of the sauce,

0:04:09 > 0:04:11which is the mayonnaise.

0:04:11 > 0:04:14For that, I've got three egg yolks, I've got some vinegar,

0:04:14 > 0:04:20and I've also got some normal, light oil. Olive oil I'm using today.

0:04:20 > 0:04:22You can use any oil. Not too strong,

0:04:22 > 0:04:25though, because you don't want it to power at the end.

0:04:25 > 0:04:28Well, traditional mayonnaise would be made with vegetable oil.

0:04:28 > 0:04:32- That's right, yeah.- Right, garlic? Some chilli?- That's right.

0:04:32 > 0:04:34Explain to everybody what I'm doing,

0:04:34 > 0:04:36cos they probably haven't got a clue.

0:04:36 > 0:04:40- Yeah, what are you doing, James? - I don't know, I'm just chopping.

0:04:40 > 0:04:41Making a raw tomato stock.

0:04:41 > 0:04:44What you do, it extracts all the juice and all the flavour.

0:04:44 > 0:04:47The best time to do it is when you've got, like, the glut of all

0:04:47 > 0:04:50the tomatoes at the end of the season is make something like this.

0:04:50 > 0:04:54- And you can freeze it.- Right.- And it has a lot of flavour in it.

0:04:54 > 0:05:00- Sugar.- Yes, that'll help to draw out juice.- Vinegar.- Yes.- Mix it.

0:05:00 > 0:05:03- That's got chilli and garlic in there.- Give it a good mix up.

0:05:03 > 0:05:07And then, what you do, just hang that or put it into a colander.

0:05:07 > 0:05:11And best to leave it for a few hours. It'll draw all that out.

0:05:11 > 0:05:13So, through a tea towel.

0:05:14 > 0:05:17- There you go. - Put that in the fridge,

0:05:17 > 0:05:20or if you've got a larder, it'll be fine in there.

0:05:20 > 0:05:23- Squeeze and leave it dripping, yeah? - Yes, just leave it dripping.

0:05:23 > 0:05:25Mind your shirt.

0:05:25 > 0:05:29LAUGHTER

0:05:29 > 0:05:30That's one-all now, Nathan.

0:05:30 > 0:05:33I've got to get him back for that picture.

0:05:33 > 0:05:36And then, after 16 hours, you end up with this.

0:05:36 > 0:05:41- Yes. Which is lots of flavour. - That looks like dishwater.

0:05:41 > 0:05:44Oh, come on, have a taste of it.

0:05:44 > 0:05:46Nice, isn't it?

0:05:46 > 0:05:50- It tastes like tomatoes. - Yes, the essence of tomato.

0:05:50 > 0:05:53- Why don't you just put a tomato in it?- That would be cheating.

0:05:53 > 0:05:55That would be cheating, of course!

0:05:55 > 0:05:59You could make it with a good tomato juice, I suppose, if you wanted to.

0:05:59 > 0:06:02- I thought I'd get you working today. - Exactly.

0:06:02 > 0:06:05- The next thing you do is the garnish. - And we put some tomatoes in it!

0:06:05 > 0:06:08Which is nice cherry tomatoes on the vine.

0:06:08 > 0:06:10What do you do with the leftover bits of tomato?

0:06:10 > 0:06:14When you squeeze all the juice out, you can actually just make

0:06:14 > 0:06:17a simple pasta sauce with it, you don't have to throw it away.

0:06:17 > 0:06:20Which is a good way of using it.

0:06:20 > 0:06:23Or even just cook it down, freeze it and keep it like a passata.

0:06:23 > 0:06:25- Is that the right word?- Yeah.

0:06:25 > 0:06:28You don't put salt in it, you just put sugar when you do the tomatoes?

0:06:28 > 0:06:31I don't put any salt in until afterwards.

0:06:31 > 0:06:34The sugar draws it out. We're going to split the mayonnaise.

0:06:34 > 0:06:37- Do you want me to do that?- If you can do that, I'll do the tomatoes.

0:06:37 > 0:06:39Just need that nice and thick.

0:06:39 > 0:06:41So, to start this, it's a one pan wonder.

0:06:41 > 0:06:42A little bit of oil.

0:06:44 > 0:06:46Try not to get... I always cook fish on a medium heat.

0:06:46 > 0:06:48Shall I check the bacon, chef?

0:06:50 > 0:06:52- There you go.- It'll be all right.

0:06:52 > 0:06:55So, we've got our tomatoes.

0:06:56 > 0:06:58Now you're setting it on fire!

0:06:58 > 0:07:03- I like to flame the tomatoes for flavour.- Smoky, Nathan, smoky.

0:07:03 > 0:07:05Have you ever had a fire alarm go on in the studio?

0:07:05 > 0:07:09I think it's about to, actually. It's just getting ready.

0:07:09 > 0:07:14- Now, that was me. I did set fire to four sardines.- Four sardines?- Yeah.

0:07:15 > 0:07:19When the tomatoes are starting to colour, lay mackerel in.

0:07:19 > 0:07:22- Skin side down.- Bacon.

0:07:25 > 0:07:27Crispy bacon is essential.

0:07:28 > 0:07:30- Right, OK.- Lovely.

0:07:30 > 0:07:34Now, season your fillets of mackerel with a little bit of salt,

0:07:34 > 0:07:35a little bit of pepper.

0:07:35 > 0:07:38Not too much, though, cos you've got ingredients in there,

0:07:38 > 0:07:42we've got samphire and our bacon. You don't want too much in there.

0:07:43 > 0:07:45So, how's the restaurant going, then?

0:07:45 > 0:07:48The restaurant's doing really well, actually.

0:07:48 > 0:07:49Since getting our two stars,

0:07:49 > 0:07:53the fine dining restaurant's been fully booked, which is excellent.

0:07:53 > 0:07:55But the one thing for me that I'm really happy about is

0:07:55 > 0:07:59the brasserie, with the grill we've got, that's been really busy.

0:07:59 > 0:08:02But, I mean, it's more of a challenge at the moment,

0:08:02 > 0:08:05for the mid-range sort of market restaurants to do well.

0:08:07 > 0:08:11And Rock in Cornwall is just opposite Padstow, is that right?

0:08:11 > 0:08:14That's right. You've got quite a bit of water between you.

0:08:14 > 0:08:17You could swim it if you wanted to. It would take about 45 minutes.

0:08:17 > 0:08:20- Danny would get up there. Easy enough.- Danny could do it.

0:08:20 > 0:08:23- I can't swim.- Well, maybe not, then!

0:08:26 > 0:08:28Yeah, so we're in Rock, which is quite a nice area,

0:08:28 > 0:08:30it's north Cornwall.

0:08:30 > 0:08:33And, you know, busy in the summer, goes a bit quiet in the winter.

0:08:33 > 0:08:36So, that's the challenge for us, to keep it busy

0:08:36 > 0:08:37in the winter time as well.

0:08:39 > 0:08:42Right, so our mackerel has just got a bit of colour on there.

0:08:44 > 0:08:46Flip your mackerel over.

0:08:48 > 0:08:51Do you want more oil in here to make it thicker?

0:08:51 > 0:08:54Yes, a little bit more. Then, once...

0:08:54 > 0:08:57once you've turned it over, take your mackerel...

0:08:57 > 0:08:59I like my mackerel undercooked, depends what you like.

0:08:59 > 0:09:02If it's fresh, you should be able to eat it raw anyway.

0:09:02 > 0:09:04So, just take that out.

0:09:04 > 0:09:07That's taken two minutes. Three minutes maximum.

0:09:09 > 0:09:13Now, into the pan we've got some samphire.

0:09:13 > 0:09:17It's growing everywhere on the estuaries that at the moment.

0:09:17 > 0:09:21- Sea asparagus.- Sea beans, as the Americans call it.- Sea beans?- Yeah.

0:09:23 > 0:09:27We've got some of this... little gem lettuce.

0:09:27 > 0:09:29I'm not going to put any salt in that,

0:09:29 > 0:09:32that's how strong the actual samphire is. You won't need to.

0:09:32 > 0:09:33A touch more oil.

0:09:35 > 0:09:39Now, if you can, for me, just to the mayonnaise, add a bit of cream,

0:09:39 > 0:09:41and some of this very...

0:09:41 > 0:09:44I love the way Nathan's like really calm, and James is running around...

0:09:44 > 0:09:48- I've done it all!- ..doing all the hard work.- Haven't you noticed?

0:09:48 > 0:09:51- On this programme, I do everything. - It's good for you.

0:09:51 > 0:09:54- Careful with that, James, the tomato juice.- It's very expensive.

0:09:56 > 0:10:01- Is that enough?- Down to about a sauce consistency. Go on. Keep going.

0:10:01 > 0:10:04- What was that? - Like a sauce consistency. Add it in.

0:10:06 > 0:10:09I love it when James Martin looks like he doesn't know what

0:10:09 > 0:10:12- he's doing.- Now you're in trouble for saying that.

0:10:12 > 0:10:15- If it splits, it's down to you. - It won't split, trust me.

0:10:15 > 0:10:17- Oh, it's split.- Is it?

0:10:17 > 0:10:19No, it's fine. A little bit more in there.

0:10:21 > 0:10:24Come on, it's got to add to the flavour in there. That's it.

0:10:24 > 0:10:27Literally, all we do with this is warm it through.

0:10:27 > 0:10:29We've got a pan on there.

0:10:29 > 0:10:34- It'll take a little bit more, actually.- You want more?- A bit more.

0:10:36 > 0:10:38I've gone to all this effort to make it.

0:10:38 > 0:10:41You're justifying 16 kilos of tomatoes. There you go, right.

0:10:41 > 0:10:43- Ready to plate?- Yeah.

0:10:43 > 0:10:46I've got a mixture of all the tomato and everything.

0:10:52 > 0:10:55So, you've got the saltiness from the samphire and the bacon,

0:10:55 > 0:10:58and then you've got the nice, sweet tomatoes, nice, sort of,

0:10:58 > 0:11:01texture of the crunchy lettuce.

0:11:03 > 0:11:05Some basil. We forgot that in rehearsal.

0:11:05 > 0:11:09- And we forgot it again. - We forgot it again! There you go.

0:11:10 > 0:11:12There you go.

0:11:12 > 0:11:16That on its own is very nice, you know.

0:11:17 > 0:11:23On top of that, we've got mackerel fillets. They barely cooked.

0:11:23 > 0:11:27When it's this fresh, I must stress, you can just, literally...

0:11:27 > 0:11:30- In and out.- You don't want to overcook something like this.

0:11:30 > 0:11:34And now we finish that off with our dressing.

0:11:36 > 0:11:41Which is our warm tomato mayonnaise dressing.

0:11:41 > 0:11:43There we have it. Remind us what that is again.

0:11:43 > 0:11:48So, we've got fresh line caught mackerel, basically, BLT.

0:11:48 > 0:11:50He's a bit of a genius, is our Nathan.

0:11:55 > 0:11:57- He's off. He's off with it already. - I'm hungry!

0:11:57 > 0:12:01- I haven't had breakfast yet. - Oh, this looks great.

0:12:01 > 0:12:03Do I get to go in first?

0:12:03 > 0:12:05Norman goes mackerel fishing in Brighton,

0:12:05 > 0:12:07just out of the marina, takes the kids.

0:12:07 > 0:12:10And they love it, cos they get to gut the fish and cook it.

0:12:10 > 0:12:12Well, go and buy it in the supermarket,

0:12:12 > 0:12:14get 16 kilos of tomatoes, and you've got a dish!

0:12:14 > 0:12:16By week on Tuesday, you'll be all right!

0:12:16 > 0:12:20I'm going to get some samphire cos I love samphire. We get it from our fish shop.

0:12:20 > 0:12:23That, I mean, that tomato, it is strong in flavour.

0:12:25 > 0:12:28- Oh, that's so good. It's worth it.- It's worth it.

0:12:28 > 0:12:32Do I have to share it? Yeah, I do have to share.

0:12:32 > 0:12:33Quite fantastic dish, that.

0:12:38 > 0:12:40What a great dish for your brunch today.

0:12:40 > 0:12:43Next time, you'll remember the bacon, Nathan.

0:12:43 > 0:12:45Coming up, I make chilled melon soup

0:12:45 > 0:12:47with langoustines and mint for Nick Knowles.

0:12:47 > 0:12:50But, first, Rick Stein is travelling through France

0:12:50 > 0:12:53and introduces us to a French form of filo pastry.

0:12:53 > 0:12:57Good cooking, I think, still rules in France.

0:12:57 > 0:13:01The hamburger joints and pizza places haven't taken over yet.

0:13:01 > 0:13:04And this is particularly true in the rural areas

0:13:04 > 0:13:10where little auberges and family-run food businesses cater for a local trade.

0:13:12 > 0:13:16Like Lucienne Chauvel, with her sought-after tourtieres,

0:13:16 > 0:13:19the basis of which is this incredible pastry.

0:13:19 > 0:13:22I'm just amazed at this.

0:13:22 > 0:13:25It's like the Greek filo pastry, but I've never seen it before.

0:13:25 > 0:13:30Thing is, she makes it look so easy, it's like stretching a skin really.

0:13:30 > 0:13:34But I bet you it's not as easy as it looks.

0:13:34 > 0:13:38That's what I like about watching people do something incredibly skilfully,

0:13:38 > 0:13:41they just make it look so easy.

0:13:46 > 0:13:52I've never seen anybody describe a perfect circle before, but Lucienne's just done it.

0:13:52 > 0:13:58And I'm just speechless with the skill here. I mean, it's just, it's just such a pleasure to watch.

0:14:00 > 0:14:05She lays these sheets of tissue-like pastry in the bottom of a well-greased pan

0:14:05 > 0:14:07and using her granny's apple slicing machine -

0:14:07 > 0:14:13well, if it ain't broke, don't fix it - she fans the apple slices around the top of the pastry base.

0:14:13 > 0:14:19She adds a very generous glass of Armagnac, which is again local, and some caster sugar.

0:14:19 > 0:14:22I just know I'm going to like this.

0:14:22 > 0:14:27- Du sucre. - But just imagine trying to do this in a restaurant. Well, you couldn't.

0:14:27 > 0:14:30Sugar and vanilla. Now for the crown.

0:14:30 > 0:14:35These tourtieres came about after a meeting about farm diversification.

0:14:35 > 0:14:39Lucienne served her pies as a treat to the good people that turned up.

0:14:39 > 0:14:42And they said, "Mon Dieu, Lucienne!

0:14:42 > 0:14:44"You must make these pies.

0:14:44 > 0:14:48- "People will come from miles around to buy them."- Voila!

0:14:48 > 0:14:50And that's exactly what she did.

0:14:50 > 0:14:53I'm lost for words. It's just...

0:14:53 > 0:14:59If you just think about the French skill with patisserie, this is it.

0:14:59 > 0:15:02This explains what it's all about.

0:15:02 > 0:15:07It is so light, the Armagnac just gives it a sort of real luxury.

0:15:07 > 0:15:11There's no pastry cream or anything, it's just like a vol au vent.

0:15:11 > 0:15:15It's just like a breath of wind, it's utterly, utterly, butterly.

0:15:24 > 0:15:27This is the way to enter a town.

0:15:28 > 0:15:30In this case, it's Moissac,

0:15:30 > 0:15:34famous for its fruit and its freshwater fish from the River Tarn.

0:15:34 > 0:15:37Bernard, Michel and Julie greet the lock-keepers,

0:15:37 > 0:15:39bridge operators and bar owners like old friends,

0:15:39 > 0:15:41which they are.

0:15:47 > 0:15:49But my main interest in coming to Moissac

0:15:49 > 0:15:52is a fruit that's grown in the surrounding hills.

0:15:53 > 0:15:58We're not far from Moissac, and that's where the best fruit in the whole of France comes from.

0:15:58 > 0:16:01To me, the best fruit are cherries.

0:16:01 > 0:16:04Just look at these branches, groaning with the weight of fruit.

0:16:04 > 0:16:08Over here, we've got apricots and they're going to be ready

0:16:08 > 0:16:09in a couple of weeks or so.

0:16:09 > 0:16:12Excuse me while I eat another cherry.

0:16:12 > 0:16:15But down there...

0:16:15 > 0:16:20you see that strange tractor and contraption in the distance,

0:16:20 > 0:16:24that is the most important crop in the area, Quercy melons.

0:16:24 > 0:16:26It's the first melons of the season.

0:16:26 > 0:16:32And this is day one for all the Dussac family, but Nicolas is the only one that speaks English.

0:16:32 > 0:16:35- You know you can see the yellow leaf here.- Oh, I see.

0:16:35 > 0:16:39If you can see a patch of yellower leaves, you know it's riper.

0:16:39 > 0:16:42- If you push here, you can see the break.- Ah, yeah.

0:16:42 > 0:16:45All right. I'm cutting the tail.

0:16:45 > 0:16:47- It's a heavy one. - What, for its size?

0:16:47 > 0:16:49Yeah, for it's size it's very heavy.

0:16:49 > 0:16:52And you can see the straight, very strong...

0:16:52 > 0:16:55- Defined.- Yeah.- And not too green.

0:16:55 > 0:16:59Yeah, because here, if you see this one,

0:16:59 > 0:17:04- it's more green, just between, if I push, it can broken.- I see, yeah.

0:17:04 > 0:17:07I had to use my special form of telepathy that would prompt them

0:17:07 > 0:17:11to ask me if I'd like to taste one of these delicious sweet melons.

0:17:11 > 0:17:14And my answer would be, not half!

0:17:14 > 0:17:18Lovely colour, wow, look at that!

0:17:19 > 0:17:22Let's try some then.

0:17:29 > 0:17:31Fantastic.

0:17:33 > 0:17:35Mmm.

0:17:37 > 0:17:41That's just the south west of France in a bite.

0:17:41 > 0:17:43It's sunshine,

0:17:43 > 0:17:47it's honey, honey sweetness, delicious.

0:17:47 > 0:17:50Do you know, I think that's the best melon I've ever tasted.

0:17:50 > 0:17:52Yeah.

0:17:52 > 0:17:56Nicolas was saying they've hit the jackpot with this particular crop,

0:17:56 > 0:18:00because all the other growers planted their melons

0:18:00 > 0:18:03about two weeks earlier than they did, in March,

0:18:03 > 0:18:07and unfortunately, everybody else was hit by a frost

0:18:07 > 0:18:10so that, in fact, although they planted later,

0:18:10 > 0:18:13they're the only ones around with a really good crop,

0:18:13 > 0:18:16so they got top prices and just hit the jackpot.

0:18:18 > 0:18:21Nothing beats a ripe melon picked early in the morning

0:18:21 > 0:18:23in the field where it was grown.

0:18:23 > 0:18:26But this is a really good way to serve melon at home.

0:18:26 > 0:18:29Melons, I think, have had some pretty bad luck in the past

0:18:29 > 0:18:33in the way they've been treated by us chefs.

0:18:33 > 0:18:38We make those horrid chilled balls from them, covered in raspberry or kiwi fruit coulis,

0:18:38 > 0:18:45or they're more commonly had with the inevitable dried piece of Parma ham. I've had lots of those.

0:18:45 > 0:18:47This is different.

0:18:47 > 0:18:50It's melon with its sister, the cucumber,

0:18:50 > 0:18:52and beautiful ripe tomatoes,

0:18:52 > 0:18:59all sharing one large, family-sized plate with slices of fromage de chevre - goat's cheese.

0:18:59 > 0:19:04I made this for a lunch party the other day, intending it to be a starter.

0:19:04 > 0:19:08But after some good bread, a chilled bottle of Chateau de Caseneuve -

0:19:08 > 0:19:13mmm! - and some more good cheese, it was quite enough.

0:19:13 > 0:19:17So, sprinkle it with some coarsely chopped fresh garden mint, and now for the dressing.

0:19:17 > 0:19:23It's a standard dressing made with olive oil, red wine vinegar, a little sugar and some salt.

0:19:23 > 0:19:28That adds, along with the mint, a spike of sharpness.

0:19:29 > 0:19:32I love these Quercy melons, they're just the best melon in the world.

0:19:32 > 0:19:39So sweet. They just have such fond memories for me of that day working with Nicolas in the melon field

0:19:39 > 0:19:44and then going back to the farmyard afterwards and drinking Pinot de Charente and eating Quercy melon,

0:19:44 > 0:19:48and meeting all his family, particularly his grandparents

0:19:48 > 0:19:53who had been married for 60 years and were very happy people.

0:19:53 > 0:19:59I said to them, "Excuse me, but what's the secret of your happiness?"

0:19:59 > 0:20:02He just pointed up, like that.

0:20:02 > 0:20:07I thought he was pointing to the sun and the melons and the sweetness and the light.

0:20:07 > 0:20:11The crew, understandably, thought he was pointing up to the bedroom.

0:20:11 > 0:20:15But, in fact, he was pointing up to God.

0:20:15 > 0:20:18That is so sweet!

0:20:25 > 0:20:27What a fantastic and so simple salad from Rick, there.

0:20:27 > 0:20:30Nick Knowles has joined us. How are you doing, Nick? You all right?

0:20:30 > 0:20:33- Very good.- You've been practising for the lunchtime?

0:20:33 > 0:20:35Yes, I've been jogging all the way here.

0:20:35 > 0:20:37I turned down the taxi and said no, I want to run.

0:20:37 > 0:20:39- Because you are doing the runs. At lunchtime.- Yes.

0:20:39 > 0:20:42- How many...?- It'll be more of a stroll, I think.

0:20:42 > 0:20:45- Yes, how many people do you think are going to take part?- Thousands.

0:20:45 > 0:20:47It's much, much bigger this year than it was two years ago

0:20:47 > 0:20:49when we did the last Sport Relief.

0:20:49 > 0:20:51It's getting bigger and better every year.

0:20:51 > 0:20:53Yes, absolutely, well, we always said,

0:20:53 > 0:20:55Comic Relief is obviously the big earner.

0:20:55 > 0:20:58But Sport Relief has the potential to be the biggest.

0:20:58 > 0:21:01Sport, everybody gets involved in sport, so, each year it gets bigger

0:21:01 > 0:21:04and bigger, and we're looking forward to a good one this year.

0:21:04 > 0:21:07Well, I'm going to cook you a dish, hopefully,

0:21:07 > 0:21:09I'll make you a dish to give you some energy for lunchtime.

0:21:09 > 0:21:12- Yes, nothing too heavy.- Nothing too heavy, just a nice, simple salad.

0:21:12 > 0:21:14We saw Rick do it, very simple.

0:21:14 > 0:21:16What I'm going to do, I'm going to create it into a little soup.

0:21:16 > 0:21:18Nice, different variation of using melons.

0:21:18 > 0:21:21Rather than melons how they used to be at weddings,

0:21:21 > 0:21:23with a lump of cheese in a cocktail stick, horrible,

0:21:23 > 0:21:25but we have here, just a little bit of cantaloupe,

0:21:25 > 0:21:28some watermelon, to add lots and lots of moisture into the soup

0:21:28 > 0:21:30because we want a fair bit of liquid.

0:21:30 > 0:21:32Mint, some lime,

0:21:32 > 0:21:34I've got a little dressing here of vinegar, a little bit of olive

0:21:34 > 0:21:37oil, and we're going to get on with the langoustines in a minute.

0:21:37 > 0:21:40So, the first thing, we take some melon. This is seedless watermelon.

0:21:40 > 0:21:43- I'm a huge fan of watermelon. - Watermelon is delicious.

0:21:43 > 0:21:46When I'm anywhere hot, I always eat, make sure I eat watermelon,

0:21:46 > 0:21:49because it has the correct nutrients to stop you

0:21:49 > 0:21:52- getting sunstroke.- Yes, very good for you as well. Very, very good.

0:21:52 > 0:21:53But this is one without seeds.

0:21:53 > 0:21:55I'm sure when you just grow it like this,

0:21:55 > 0:21:57if you want to grow melons, I've started to grow

0:21:57 > 0:21:59a few melons in my greenhouse at the moment.

0:21:59 > 0:22:03But a bit of melon, and then we have got some of this wonderful colour.

0:22:03 > 0:22:05I'm using a mixture of the two, really,

0:22:05 > 0:22:09purely the fact that you get a nice pink colour for your soup.

0:22:09 > 0:22:12But then, what I'm going to do is just add a bit of lime juice,

0:22:12 > 0:22:14just try and get more juice out of the lime.

0:22:14 > 0:22:18Put it in the microwave for about eight seconds. That's all it is.

0:22:18 > 0:22:21In there. And then take some wine, a good quality white wine.

0:22:21 > 0:22:25That's the tip with this. Really good-quality white wine.

0:22:25 > 0:22:29You can either use a bit of Sauvignon blanc, Chardonnay,

0:22:29 > 0:22:31it's up to you. Blend it all up.

0:22:33 > 0:22:37And you will instantly get this lovely, rich, rich colour. I mean,

0:22:37 > 0:22:39Bill, you're into modern food in Australia,

0:22:39 > 0:22:41is this the kind of thing you do with melons?

0:22:41 > 0:22:44Yes, my kids might think it is a smoothie,

0:22:44 > 0:22:47so I have to keep it out of their sight. It looks fantastic.

0:22:47 > 0:22:49It's so simple to do, that's like, it's

0:22:49 > 0:22:51so much easier than a gazpacho, really.

0:22:51 > 0:22:53- This is going to be a cold soup. - It's a cold soup.

0:22:53 > 0:22:54- You don't warm it at all.- No.

0:22:54 > 0:22:57You don't warm it at all, otherwise it will start to split,

0:22:57 > 0:22:59and obviously, you don't want warm melon anyway.

0:22:59 > 0:23:01But it's just a simple little soup like that.

0:23:01 > 0:23:04That's what I was wondering, when you said soup, not being a chef,

0:23:04 > 0:23:06- I thought.- It's a trendy term.

0:23:06 > 0:23:08But what type of things do you get to cook?

0:23:08 > 0:23:10- All kinds of stuff. - Because you're a busy man.

0:23:10 > 0:23:12Last week, you were in a prison.

0:23:12 > 0:23:15- Yes, I've only just got out of prison.- Exactly.

0:23:15 > 0:23:17I was in prison all week in Cardiff, last week.

0:23:17 > 0:23:19And I do a travel programme for the BBC,

0:23:19 > 0:23:21so I'm hopping around the world.

0:23:21 > 0:23:24- I did 54 flights last year.- Did you? - Yes.- So, you travel a lot.

0:23:24 > 0:23:27What's your favourite, favourite food from around the world?

0:23:27 > 0:23:31I genuinely, I suppose, as a sort of genre food, it is Italian food.

0:23:31 > 0:23:33Because they keep it simple,

0:23:33 > 0:23:36and the fresh herbs, the basil, just to crunch the herbs

0:23:36 > 0:23:39and smell the herbs and have that sort of sense.

0:23:39 > 0:23:42You mentioned basil, which is your food heaven.

0:23:42 > 0:23:44Why is that? Is that because of the Italian theme?

0:23:44 > 0:23:46This is just one of those things.

0:23:46 > 0:23:50I sort of go through periods of time when I like a particular herb,

0:23:50 > 0:23:53and it's not a period of days or weeks, but a period of years.

0:23:53 > 0:23:55I was in love with coriander for years.

0:23:55 > 0:23:58And every thing I cooked was coriander, now, Basil,

0:23:58 > 0:24:00for some reason. I love.

0:24:00 > 0:24:03I have a big club of it in the kitchen, which every time

0:24:03 > 0:24:06I walk past, I'll sort of crunch it, so that I can smell some of it.

0:24:06 > 0:24:09Coriander, I believe now is England's most popular herb.

0:24:09 > 0:24:13- See, we're learning.- That's his fault!- Blame everything on me!

0:24:13 > 0:24:15- We learn a little bit. - Learning all the time.

0:24:15 > 0:24:18What I have here is a little bit of langoustine,

0:24:18 > 0:24:20and I want to talk about this just for a second,

0:24:20 > 0:24:23but these lovely langoustines here, this, again, is one of the great

0:24:23 > 0:24:26things that we have is a product in the UK, particularly,

0:24:26 > 0:24:29I was fishing about a week ago in Scotland, I actually went

0:24:29 > 0:24:32with a fisherman on Loch Fyne. On Loch Fyne itself.

0:24:32 > 0:24:34And actually caught fresh langoustine.

0:24:34 > 0:24:36And this ridiculous thing is, we actually export them.

0:24:36 > 0:24:39- Predominantly.- Really?- Yes, to Spain and Italy and France.

0:24:39 > 0:24:41They love them over there.

0:24:41 > 0:24:44But we tend to not eat them, but they are a fantastic product.

0:24:44 > 0:24:45Didn't know you could get them.

0:24:45 > 0:24:48Dublin Bay prawns, but they used to be put into scampi,

0:24:48 > 0:24:52breadcrumbs, it's such a waste just to breadcrumb that. It's awful.

0:24:52 > 0:24:53Anyway, I'm going to mix this together,

0:24:53 > 0:24:55and while I'm mixing that together,

0:24:55 > 0:24:58tell us about your food hell, which of course, is okra.

0:24:58 > 0:25:00- Yes, okra.- Or ladies fingers.

0:25:00 > 0:25:03Ladies fingers, that is the thing which normally, would attract me

0:25:03 > 0:25:07to it, but it's in actual fact, I don't like it because it's slimy.

0:25:07 > 0:25:10When I grew up, I grew up in Southall, early years,

0:25:10 > 0:25:14and so all of my friends ate fantastic exotic food.

0:25:14 > 0:25:18My mum cooked straightforward English, meat, two veg.

0:25:18 > 0:25:21Herbs were the work of the devil, basically.

0:25:21 > 0:25:23But my friends, of course, it is

0:25:23 > 0:25:28a very huge Indian, Pakistani, Afro-Caribbean community,

0:25:28 > 0:25:32Southall, and so, going around to friends houses, it was

0:25:32 > 0:25:35always curry and, like I say, Afro-Caribbean food,

0:25:35 > 0:25:39rice and the peas and all that kind of thing.

0:25:39 > 0:25:40And goat stew, so it was great.

0:25:40 > 0:25:43Okra was just the one thing that I couldn't bear,

0:25:43 > 0:25:46- because it was so slimy.- If it is overcooked, it becomes slimy.

0:25:46 > 0:25:48- It's not very pleasant.- Yes.

0:25:48 > 0:25:51And it had no, as it was on its own, it appeared to have no taste,

0:25:51 > 0:25:53so it had the texture of someone having

0:25:53 > 0:25:54sneezed on the back of a turtle.

0:25:54 > 0:25:57If you like that sort of thing! Hopefully, this is not.

0:25:57 > 0:26:00This is part of the langoustine. Looking little bit yellow.

0:26:00 > 0:26:03Sneezed on the back of a turtle! Thanks very much! Yeah!

0:26:03 > 0:26:06Part of the langoustine, it's a little bit of vinaigrette,

0:26:06 > 0:26:09little bit of white wine vinegar, olive oil, a touch

0:26:09 > 0:26:12of vinaigrette, now the secret for the soup, once you make it,

0:26:12 > 0:26:16just give it a quick stir, because it will actually start to separate.

0:26:16 > 0:26:18- So, just a touch. - There's no herb in this?

0:26:18 > 0:26:20This is basically melon juice?

0:26:20 > 0:26:22Just melon and white wine, and that's it.

0:26:22 > 0:26:25Really, so you have all of this lovely flavour,

0:26:25 > 0:26:28so, it's a weird combination, but particularly in the summer,

0:26:28 > 0:26:31with the beautiful weather we're having, it is

0:26:31 > 0:26:33just so nice to have something refreshing.

0:26:33 > 0:26:35And what I've done here,

0:26:35 > 0:26:37just put a little bit of whipped cream with some mint in.

0:26:37 > 0:26:41You could use basil if you wanted to make this with basil as well.

0:26:41 > 0:26:43A little bit of mint gone in there, just a touch,

0:26:43 > 0:26:45because mint is quite a strong herb.

0:26:45 > 0:26:49A hot spoon, into some hot water, and then just quenelle on the top.

0:26:49 > 0:26:53You see, look, there is something, that is actually anti-gravity.

0:26:53 > 0:26:57If I tried to pile prawns up and put a quenelle, it would

0:26:57 > 0:27:00now be a small jumble of a mess on the bottom of the bowl.

0:27:00 > 0:27:04Demolish them with a spoon. Dive into that. Tell me what you think.

0:27:04 > 0:27:08- Well, let's try a little bit of that and that and that.- It's so simple.

0:27:13 > 0:27:15Build up your energy for lunchtime?

0:27:15 > 0:27:19- You know what, that is a work of genius, that is.- You like that?

0:27:19 > 0:27:24- That's fantastic.- You look surprised! - I've known you a long time!

0:27:24 > 0:27:27Gone are the days of chicken and chips. It's good, that, isn't it?

0:27:27 > 0:27:30That's really fantastic. Really refreshing.

0:27:30 > 0:27:32Langoustine are very good, aren't they?

0:27:36 > 0:27:37Perfect for a hot summer day.

0:27:37 > 0:27:40Now, if you'd like to try cooking any of the studio

0:27:40 > 0:27:43recipes you've seen on today's show,

0:27:43 > 0:27:46all of those are just a click away on bbc.co.uk/recipes.

0:27:46 > 0:27:48Today, we're looking back at some of the best

0:27:48 > 0:27:51cooking from the Saturday Kitchen larder.

0:27:51 > 0:27:55Now it's time for roast chicken with a difference from Jun Tanaka,

0:27:55 > 0:27:57ably assisted by John Torode and a salt crust.

0:27:57 > 0:28:00- What are you going to cook for us? Come join me, young man.- Yes.

0:28:00 > 0:28:02I'm going to do roast chicken, it's going to

0:28:02 > 0:28:04be cooked in a herb infused salt crust.

0:28:04 > 0:28:07It sounds a bit poncey, sounds a bit difficult, but it's not.

0:28:07 > 0:28:08It's quite simple to do.

0:28:08 > 0:28:11With some fresh peas, broad beans and some mousserons,

0:28:11 > 0:28:14- which are these lovely little things. - Fairy ring mushrooms.

0:28:14 > 0:28:16- Is that what they're called? - They are called that.

0:28:16 > 0:28:19So, we've got to get on. A fair bit to do.

0:28:19 > 0:28:22So, if you could chop the shallots for me and start potting the peas,

0:28:22 > 0:28:26the broad beans, chop some chervil and I will get on with the chicken.

0:28:26 > 0:28:29If I'm doing all of that, what are you doing?

0:28:29 > 0:28:31Preparing the chicken, making the salt crust.

0:28:31 > 0:28:33So, this is all of the sauce.

0:28:33 > 0:28:37The idea of the sauce is to go with this fantastic chicken of yours.

0:28:37 > 0:28:39Why are you roasting it in salt crust?

0:28:39 > 0:28:42Because, now, chicken, it can be a little bit bland.

0:28:42 > 0:28:45If you don't cook it properly, you don't season it,

0:28:45 > 0:28:47and the salt crust, what it does,

0:28:47 > 0:28:49it actually protects it from becoming too dry,

0:28:49 > 0:28:53because you make this kind of dough which encases the chicken

0:28:53 > 0:28:56and then inside the dough, you've got some coarse sea salt,

0:28:56 > 0:28:58some rosemary and thyme,

0:28:58 > 0:29:02and that is going to penetrate into the meat giving it loads of flavour.

0:29:02 > 0:29:03While protecting it.

0:29:03 > 0:29:07- Your roasting a chicken, you're taking all the bits off.- Yeah.

0:29:07 > 0:29:10You've taken off the leg, you've taken off the wings.

0:29:10 > 0:29:13You can't cook the perfect roast chicken whole.

0:29:13 > 0:29:14That's not possible,

0:29:14 > 0:29:19because the breasts always cook before the legs, and I swear by that.

0:29:19 > 0:29:20Genaro? What do you think about that?

0:29:20 > 0:29:23You can't cook a whole roast chicken perfectly?

0:29:23 > 0:29:26Well, I thought, and I know for sure,

0:29:26 > 0:29:29- I cook the perfect roast chicken. - Really?

0:29:29 > 0:29:32Because of the different textures of the leg

0:29:32 > 0:29:35and the breast that you don't agree?

0:29:35 > 0:29:38- Yes, the breast will always cook before the legs.- I see.

0:29:38 > 0:29:43But can't you just take the legs off and roast them a bit longer

0:29:43 > 0:29:44while you eat the breast?

0:29:44 > 0:29:47- Yes. What do you mean? - Can you do that?

0:29:47 > 0:29:49You might as well take it off at the beginning

0:29:49 > 0:29:51and then roast it separately.

0:29:51 > 0:29:54Because you're classically trained, aren't you?

0:29:54 > 0:29:58You're a classically trained chef, you're not just a little boy

0:29:58 > 0:30:01around town, you have worked with some of the great masters.

0:30:01 > 0:30:04- Have you chopped some of those? - Yes, sorry.

0:30:04 > 0:30:07- I'll keep a little bit to stuff the bird as well.- Yes.

0:30:07 > 0:30:11So, you've trained with some of the greatest chefs in the country.

0:30:11 > 0:30:12Is it true that actually,

0:30:12 > 0:30:16- it was your father that put you in the right direction?- Yes, it was.

0:30:16 > 0:30:19Basically, when I started cooking 20 years ago,

0:30:19 > 0:30:22I wanted to work in the best possible restaurants.

0:30:22 > 0:30:24And back then, 20 years ago,

0:30:24 > 0:30:28the best restaurants were predominantly French restaurants.

0:30:28 > 0:30:31- Do you want to get that sauce on? - Oh, yes.

0:30:31 > 0:30:34Cheers. Because otherwise we will not have time.

0:30:34 > 0:30:38- If you could put the herbs in there, that would be good.- OK.

0:30:38 > 0:30:42- So, salt, butter in there, is that right?- No, egg yolk.

0:30:42 > 0:30:46- And then one egg.- And then the herbs go in.- And the shallots go in.

0:30:46 > 0:30:48So, that is your sauce going on there.

0:30:48 > 0:30:52- So, you wanted to work in classic French food.- Yes.

0:30:52 > 0:30:56Basically, I just wanted to work in the best possible restaurants.

0:30:56 > 0:30:59And, you know, work in the top Michelin star restaurants,

0:30:59 > 0:31:03and back then it was predominantly like I said, it was French.

0:31:03 > 0:31:05But how did your father know all about great

0:31:05 > 0:31:09- restaurants like that? - Because he was a businessman,

0:31:09 > 0:31:10lots of business meetings

0:31:10 > 0:31:13and he was lucky enough to eat in all of the different

0:31:13 > 0:31:17restaurants, so, I asked his advice for where I should work, basically.

0:31:17 > 0:31:20So, in here, I've got the salt, the rosemary, thyme,

0:31:20 > 0:31:24bit of flower, and you work that until it becomes like a dough,

0:31:24 > 0:31:26so you're making like a bread dough.

0:31:26 > 0:31:28And if's too wet, you just add a touch more flour.

0:31:28 > 0:31:31And if it's too dry, you add a touch more water,

0:31:31 > 0:31:33and you end up with something like this.

0:31:33 > 0:31:36It's important you have to rest it for about an hour.

0:31:36 > 0:31:40And very simply, roll it out to about half a centimetre in thickness.

0:31:40 > 0:31:43- So it is basically like a pastry casing.- Yes. Feel that.

0:31:43 > 0:31:47- It's just like almost like a bread. - But it's got a lot of salt in it.

0:31:47 > 0:31:50You're not going to be eating that afterwards, are you?

0:31:50 > 0:31:54No, that's just going to flavour the chicken and you don't need to put

0:31:54 > 0:31:58any excess salt on the chicken before you put it inside the salt crust.

0:31:58 > 0:32:02Are you baking chickens inside things? Is that what you do?

0:32:02 > 0:32:07- Well, I do. I used to bake a chicken in clay.- In clay?

0:32:07 > 0:32:09It's fantastic, you know?

0:32:09 > 0:32:11Because it does get through all of that moisture, and the flavour,

0:32:11 > 0:32:15it can't escape anywhere. So, he's right.

0:32:15 > 0:32:19The way he's cooked the chicken, he cook perfect chicken.

0:32:19 > 0:32:22That doesn't mean he cook chicken better than me.

0:32:22 > 0:32:24I never said that, I never said that.

0:32:24 > 0:32:27There is a ferocious contest going on today

0:32:27 > 0:32:29because later on we know about the omelette challenge,

0:32:29 > 0:32:32and you two are going to go head-to-head.

0:32:32 > 0:32:34It's a very special day, isn't it?

0:32:34 > 0:32:38Because we have a couple of little surprises for you both.

0:32:38 > 0:32:40- But anyway...- Oh.

0:32:40 > 0:32:43So you've put that inside the cavity, lemon and rosemary...

0:32:43 > 0:32:44- Bit of garlic.- Yeah.

0:32:44 > 0:32:48And then I've just seasoned it with black pepper and you just, literally,

0:32:48 > 0:32:52- roll the chicken inside the pastry, like that.- Yeah.

0:32:52 > 0:32:54And if you're having a dinner party,

0:32:54 > 0:32:57imagine pulling something like that out in front of your guests.

0:32:57 > 0:33:01That is pretty exciting. There's your peas and your broad beans.

0:33:01 > 0:33:03I'll take that to the oven.

0:33:03 > 0:33:07And that goes in at 200 degrees for 25 minutes and it's really

0:33:07 > 0:33:10important, once it comes out, you rest it for another 25 minutes.

0:33:10 > 0:33:14This sauce - mousserons, and shallots and stock.

0:33:14 > 0:33:16Little bit of Sauternes, sweet white wine.

0:33:16 > 0:33:19- You don't have to use Sauternes.- Right.

0:33:19 > 0:33:20You can use regular white wine,

0:33:20 > 0:33:23- a little bit of white wine vinegar to cut through the richness.- Yeah.

0:33:23 > 0:33:27And I'm going to finish it off with a little bit of creme fraiche.

0:33:27 > 0:33:29The creme fraiche is quite sour.

0:33:29 > 0:33:32Why would you use that rather than cream?

0:33:32 > 0:33:33Does that make it a more stable sauce?

0:33:33 > 0:33:36No, I just prefer the flavour of creme fraiche.

0:33:36 > 0:33:38It's got that sourness, like you said,

0:33:38 > 0:33:40and I think it just creates a better sauce.

0:33:40 > 0:33:43The best part is when you crack it open. Smell this.

0:33:43 > 0:33:45All the aromas that come out.

0:33:45 > 0:33:47Fantastic. But you got soggy skin.

0:33:47 > 0:33:52Ah, but then what you do afterwards, you take it off the bone,

0:33:52 > 0:33:55- and then you crispen it up.- OK.

0:33:55 > 0:33:57So the idea is that this is twice cooked, really.

0:33:57 > 0:34:02Steamed first and then it's fried off to get a bit of colour into it.

0:34:02 > 0:34:06And then our sauce is simmering away absolutely beautifully.

0:34:06 > 0:34:08Just caramelise it off.

0:34:08 > 0:34:12I'm going to sort of flip it over, just to finish cooking underneath.

0:34:12 > 0:34:1525 minutes in the oven, it's going to be slightly pink.

0:34:15 > 0:34:18And the idea now is to add that little bit of heat to it,

0:34:18 > 0:34:21- get the crispy skin and just finish the inside off.- Yeah, exactly.

0:34:21 > 0:34:23But this feels like, to me,

0:34:23 > 0:34:27such a shame to lose all those lovely flavours in there.

0:34:27 > 0:34:30- Can we not do a pastry around the outside?- No, you can't eat this.

0:34:30 > 0:34:33- Have you ever tried? - Yes, I don't want to eat that.

0:34:33 > 0:34:36But is there not a way you can do it without so much salt?

0:34:36 > 0:34:39- Uh...what... - OK, we won't worry about that.

0:34:39 > 0:34:42- It's the salt that flavours up the... - OK.

0:34:42 > 0:34:46- Ultimately if it's loads of flavour, nothing's wasted.- OK, fair enough.

0:34:46 > 0:34:50And you could do this crust with a whole sea bass

0:34:50 > 0:34:54or you could use it for... What other things could you do?

0:34:54 > 0:34:57The best roast beef ever.

0:34:57 > 0:35:00Honestly, fillet of beef in this salt crust, I swear to you,

0:35:00 > 0:35:03you will not cook another piece of beef in any other way.

0:35:03 > 0:35:05That's difficult for me.

0:35:05 > 0:35:07I run a restaurant that does beef

0:35:07 > 0:35:10so I think that's going to be a bit of a hard one.

0:35:10 > 0:35:12- Try it, honestly.- I will try it.

0:35:12 > 0:35:15But the food that you're cooking now, it looks quite precise.

0:35:15 > 0:35:18Is this the sort of food that you would expect to eat

0:35:18 > 0:35:19if you came to Pearl?

0:35:19 > 0:35:22Yeah, I'm thinking about...I'm going to put this on my lunch menu,

0:35:22 > 0:35:24- actually, in a couple weeks' time. - OK.

0:35:24 > 0:35:27And, you know, it's great for lunch. Lunch is a quick service.

0:35:27 > 0:35:29You can have all these nicely warm.

0:35:29 > 0:35:32And the great thing is, it stays warm inside the crust.

0:35:32 > 0:35:36- So you can do them ready to go for service.- And then open them up...

0:35:36 > 0:35:39Could I make that the day before and then put it in the oven

0:35:39 > 0:35:42and have it ready for all my friends coming round?

0:35:42 > 0:35:46- Yeah.- Rather than being stressed. - The salt crust, once it's made,

0:35:46 > 0:35:50it'll keep for about a week in the fridge, all rolled out.

0:35:50 > 0:35:54And, you know, pretty simple.

0:35:54 > 0:35:57Peas and mousseron, these lovely mushrooms.

0:35:57 > 0:36:00It's funny, people think mushrooms are autumn but, they're not,

0:36:00 > 0:36:03they also come in spring, like mousseron and the great morel.

0:36:03 > 0:36:07But everyone also thinks they're French but they do grow in England.

0:36:07 > 0:36:10- I haven't seen that. - Morels in England, absolutely.

0:36:10 > 0:36:14- Where's that?- Well, we'll find out. I'll get the facts.

0:36:14 > 0:36:16So, lovely crispy skin.

0:36:16 > 0:36:19- And then that... - Your asbestos fingers.

0:36:19 > 0:36:21..goes straight onto the top and it is that simple.

0:36:21 > 0:36:24It looks delicious. Just remind us what we've got.

0:36:24 > 0:36:27That's roast chicken cooked in a herb-infused salt crust, peas,

0:36:27 > 0:36:30- broad beans, morels. Summer on a dish.- Mmm.

0:36:38 > 0:36:40This is looking fairly sensational.

0:36:42 > 0:36:45Cutlery at the ready. You get the first taste.

0:36:45 > 0:36:47I'm so pleased you grilled it off cos one of the joys of eating

0:36:47 > 0:36:50- chicken is a crusty skin. - It is. Without it...

0:36:50 > 0:36:52- It's the best part.- Absolutely.

0:36:52 > 0:36:55Right, what do you think of that? Like the smell?

0:36:55 > 0:36:57Yeah. Looks fantastic.

0:36:57 > 0:37:01You said that we had to feed you first before you started

0:37:01 > 0:37:04- to tell us some jokes. - Before I became amusing, yeah.

0:37:04 > 0:37:07But you are just naturally amusing, aren't you?

0:37:07 > 0:37:10Um...yeah. Well, I'm funny looking.

0:37:10 > 0:37:12Which is a start, so...

0:37:14 > 0:37:17- I've got a big mouth now. - It's delicious, though, isn't it?

0:37:17 > 0:37:18Fantastic.

0:37:21 > 0:37:25That's a great way to guarantee moist chicken every time.

0:37:25 > 0:37:27It's Floyd time now.

0:37:27 > 0:37:31Today he's on the hunt for scallops off the coast of Dorset.

0:37:31 > 0:37:35Strange little programme, this one. You will, with a bit of patience,

0:37:35 > 0:37:38see a great chef prepare my favourite dish - which is a bass -

0:37:38 > 0:37:40feast on the humble sprat, and with any luck,

0:37:40 > 0:37:43indulge in the first scallops of the season,

0:37:43 > 0:37:46which we're dredging for in West Bay off the Dorset coast.

0:37:52 > 0:37:56To most people I suppose a scallop represents an ashtray, you know,

0:37:56 > 0:37:58seen in a seaside hotel or something.

0:37:58 > 0:38:02But to me, a scallop is one of the most succulent and versatile

0:38:02 > 0:38:05of all the shellfish that surround the shores of Great Britain.

0:38:05 > 0:38:08We've come out to catch them and you know in the normal kind of

0:38:08 > 0:38:11colour supplement cookery programme or the television cookery programmes,

0:38:11 > 0:38:14they all make a big song and dance about walking round

0:38:14 > 0:38:17the market saying, "I only come to buy the most fresh fish."

0:38:17 > 0:38:20Well, here on Floyd On Fish, we actually go out and catch it.

0:38:20 > 0:38:24The scallops you can cook in all sorts of different ways.

0:38:24 > 0:38:26The Japanese, for example, eat them raw.

0:38:26 > 0:38:28The Chinese stir-fry them with bean sprouts.

0:38:28 > 0:38:32The French often cook them with a fish veloute, a thin, creamy,

0:38:32 > 0:38:35white sauce. Maybe with a little parsley and a few mushrooms.

0:38:35 > 0:38:39Often, the British, cos they're a bit tedious about fish,

0:38:39 > 0:38:41invariably surround it with mash potato

0:38:41 > 0:38:44and smother it with cheese and whack it under the grill.

0:38:44 > 0:38:46That's all wrong. Anyway, enough chat.

0:38:46 > 0:38:49We've been here since five o'clock this morning.

0:38:49 > 0:38:51I'm going to have a little snack to start the day.

0:38:51 > 0:38:56Just to really put me in fine fettle, a beautiful fresh, succulent scallop.

0:38:56 > 0:38:57Bon appetit.

0:39:01 > 0:39:05If catching them isn't enough, you've also got to clean the little things.

0:39:05 > 0:39:07And you need plenty of fresh running water,

0:39:07 > 0:39:10a cloth in case you damage your hands,

0:39:10 > 0:39:12the scallop, and a knife.

0:39:12 > 0:39:17Now, the technique here, is to run the knife in,

0:39:17 > 0:39:20which is quite tricky...

0:39:20 > 0:39:23and right the way through, round the back.

0:39:23 > 0:39:25And this does take a little while.

0:39:25 > 0:39:28Drag the knife and it opens.

0:39:28 > 0:39:32Revealing, I'm afraid, this horrible sort of mess inside.

0:39:32 > 0:39:35So we'll run the knife underneath the scallop there.

0:39:40 > 0:39:41And take it out...

0:39:43 > 0:39:45..under the tap.

0:39:45 > 0:39:48Throwing away the little, nasty black pieces.

0:39:50 > 0:39:53And this other piece of membrane,

0:39:53 > 0:39:56leaving only the red or pink coral

0:39:56 > 0:40:00and the white main flesh of the fish.

0:40:00 > 0:40:02And then into your colander.

0:40:05 > 0:40:08OK, scallops. Very simple.

0:40:08 > 0:40:11Some chopped streaky bacon is an essential ingredient.

0:40:11 > 0:40:16The rich yolk of a free-range egg.

0:40:16 > 0:40:20Some good yellow Dorset butter.

0:40:20 > 0:40:23Some freshly chopped parsley.

0:40:23 > 0:40:28A little bit of watercress to add that je ne sais quoi to the dish.

0:40:28 > 0:40:31A little bit of lemon juice.

0:40:31 > 0:40:34Pepper. Salt you can't see, so don't bother to look for it.

0:40:34 > 0:40:35And a drop of wine.

0:40:38 > 0:40:40OK, you know very well that on this programme,

0:40:40 > 0:40:43despite the jokes and great international scallop festival

0:40:43 > 0:40:47and our producer, David Pritchard, we are actually seriously concerned

0:40:47 > 0:40:49about good food and fresh food.

0:40:49 > 0:40:52So, if this takes a little time to cook, bear with me

0:40:52 > 0:40:55because we don't pull things out of the oven that we just happen

0:40:55 > 0:40:58to have ready, like all those other TV programmes.

0:40:58 > 0:41:01Right, butter into pan.

0:41:01 > 0:41:04And as I often make the point on these programmes,

0:41:04 > 0:41:07when we're going to cook with butter, we mean butter.

0:41:07 > 0:41:10We can't use anything else.

0:41:11 > 0:41:14The into our pan goes a little bacon.

0:41:14 > 0:41:18And we'll let that sweat down a bit because out of the butter -

0:41:18 > 0:41:22I know this is difficult for you to see - but out of the butter

0:41:22 > 0:41:28and bacon fat we get some nice juices in which to saute the scallops.

0:41:28 > 0:41:30And after all,

0:41:30 > 0:41:33if you're going to have a star at an international festival and it's

0:41:33 > 0:41:38called the Scallop Festival, then I would say the scallop is the star.

0:41:38 > 0:41:40And we'll plop those in.

0:41:42 > 0:41:43Two of those.

0:41:46 > 0:41:49Three. Four.

0:41:49 > 0:41:55Just gently turn them, don't let the butter or bacon burn.

0:41:55 > 0:41:57It's a good hot pan, good copper pan.

0:41:57 > 0:42:00Very stylish provincial cooking this is.

0:42:02 > 0:42:04You don't have to move the camera to look for me,

0:42:04 > 0:42:06they know I've got to move to get the food in.

0:42:06 > 0:42:09It's the pot that counts. Heaven's sakes.

0:42:09 > 0:42:13Everybody in TV's so concerned about doing their job properly

0:42:13 > 0:42:16they miss the damn point of the whole thing, which is FOOD!

0:42:16 > 0:42:20Love, fun and affection. OK.

0:42:20 > 0:42:22Scallops going into the pot.

0:42:22 > 0:42:25Just stay with those for a moment.

0:42:25 > 0:42:28Might invite you back on the next show if you keep it up like this.

0:42:28 > 0:42:30You're doing very well.

0:42:30 > 0:42:34Right, there are the scallops being very lightly cooked in butter.

0:42:34 > 0:42:36I know those of you who like me

0:42:36 > 0:42:39so much will be very disappointed right now that you can't see me.

0:42:39 > 0:42:42I said stay with the pot!

0:42:42 > 0:42:45Now come to me, come back.

0:42:45 > 0:42:48Look, this is very difficult for me. I am a cook.

0:42:48 > 0:42:52I present television cookery programmes. But I'm not a director.

0:42:52 > 0:42:54I do rely on competent staff.

0:42:54 > 0:42:56Would you get it right in future, please?

0:42:56 > 0:42:59Thank you. Right, pot. Back to the pot.

0:43:01 > 0:43:05We've got this hot and bubbling away nicely.

0:43:05 > 0:43:09A soupcon of wine.

0:43:09 > 0:43:12Stay on the pot. Cos I have to go away.

0:43:13 > 0:43:17Then we're going to add a little parsley.

0:43:17 > 0:43:20Because we like colours and flavours and flavours

0:43:20 > 0:43:23and colours come out of cooking pots.

0:43:23 > 0:43:27And smiling faces and cheerful cameramen.

0:43:27 > 0:43:29Got it? Right.

0:43:29 > 0:43:31Thank you very much indeed.

0:43:31 > 0:43:35Now, Steve, this isn't really for you, this next bit,

0:43:35 > 0:43:38it's for the actual customers who are watching us.

0:43:38 > 0:43:42These scallops are nicely cooked now and if we leave them in there

0:43:42 > 0:43:45any longer they will turn into pieces of rubber

0:43:45 > 0:43:48and that would be a terrible thing to do.

0:43:48 > 0:43:51So we're going to take them out to arrest the cooking process,

0:43:51 > 0:43:55as far as the scallops are concerned. But we must continue with the sauce.

0:43:55 > 0:43:59Just check this, please. You've got this little residue of juices,

0:43:59 > 0:44:03which we're now going to create into a beautiful sauce using some

0:44:03 > 0:44:05fresh cream, which we'll stir in.

0:44:07 > 0:44:09OK.

0:44:09 > 0:44:15For you at home, this plate here, that would be kept warm.

0:44:15 > 0:44:18But since none of you are going to taste this - only me - and I like

0:44:18 > 0:44:21my food slightly tepid, I don't give a damn whether it's hot or cold.

0:44:21 > 0:44:24But when you're trying to impress your bourgeois friends,

0:44:24 > 0:44:27cos only people who watch these sort of programmes are always doing that,

0:44:27 > 0:44:28make sure it's hot.

0:44:30 > 0:44:35We've bubbled the cream up cos we want to get this sauce, which is

0:44:35 > 0:44:40cream and parsley, little tiny drop of white wine, bacon and butter.

0:44:40 > 0:44:43Looks quite nice. But we haven't got the richness that we really want.

0:44:43 > 0:44:45So we're going to quickly -

0:44:45 > 0:44:48cos I'm costing too much money cos of the film.

0:44:48 > 0:44:50If you knew what they paid me,

0:44:50 > 0:44:54you wouldn't believe what a nerve they've got - egg yolks into here -

0:44:54 > 0:44:57to ask me to worry about the price of film.

0:44:57 > 0:45:00Stir the egg yolk in very, very quickly.

0:45:00 > 0:45:02Otherwise we'll get a scrambled egg.

0:45:02 > 0:45:05We just want to use the egg to thicken the sauce

0:45:05 > 0:45:11and then we pour it over the scallops, like that.

0:45:11 > 0:45:15And then our little bit of je ne sais quoi,

0:45:15 > 0:45:19which we were speaking of earlier, goes on over there.

0:45:19 > 0:45:23A final grind of pepper. A spoon for me.

0:45:23 > 0:45:27And thank you all so much for coming, Come up, come up.

0:45:27 > 0:45:28Thank you so much for coming.

0:45:28 > 0:45:32I caught these, I cooked them, I'm going to eat them. Good night.

0:45:37 > 0:45:39It's always great to see the main man in action. On Best Bites,

0:45:39 > 0:45:42we're looking back at some of the great cooking

0:45:42 > 0:45:43from the Saturday Kitchen archives.

0:45:43 > 0:45:46Still to come - the tension is high in the omelette challenge

0:45:46 > 0:45:50as Mark Sargeant tries everything in his power to distract Theo Randall

0:45:50 > 0:45:52from getting a decent omelette time.

0:45:52 > 0:45:55Find out how they both do a little later on.

0:45:55 > 0:45:58And the hugely talented Michael Caines serves up a warming

0:45:58 > 0:46:03veg and herb soup. He uses celeriac, cabbage, carrot, courgettes, peas,

0:46:03 > 0:46:07and a load of fresh herbs to create the perfect summer lunch dish.

0:46:07 > 0:46:10And Arlene Phillips faced her Food Heaven or Food Hell.

0:46:10 > 0:46:13Would she get her Food Heaven, chicory with my baked goat's cheese,

0:46:13 > 0:46:15served with home-made chicory and orange jam?

0:46:15 > 0:46:19Or would she get her dreaded Food Hell, onions with my classic

0:46:19 > 0:46:22Yorkshire pudding, served with red wine and onion gravy?

0:46:22 > 0:46:25And you can find out what she gets to eat at the end of today's show.

0:46:25 > 0:46:28Now, if you got time, then Daniel Galmiche has the plaice -

0:46:28 > 0:46:31fish, that is. Take a look at this.

0:46:31 > 0:46:35- Hi, James.- The reason why I've taken my jacket off is for a reason

0:46:35 > 0:46:38because I'm going to be creating this thing. What are we cooking?

0:46:38 > 0:46:43Plaice. Look at that - lovely. From Dorset. It's the season.

0:46:43 > 0:46:45- Yeah.- You're going to fillet that for me.

0:46:45 > 0:46:47OK, so we're going to serve that with what?

0:46:47 > 0:46:52- We're going to skewer that with some lemongrass.- OK.

0:46:52 > 0:46:55- Which will give a nice freshness to it.- I'll get on with this.

0:46:55 > 0:46:58Just to show you what you need, this is filleting knife.

0:46:58 > 0:47:01See that? See how it bends?

0:47:01 > 0:47:04Compared with a boning knife, you use to take the bones out of meat.

0:47:04 > 0:47:06Look at that - it doesn't bend at all. Fillet knife bends.

0:47:06 > 0:47:08That's what you want for this.

0:47:08 > 0:47:12You've got a natural line running right along the top of the fish.

0:47:12 > 0:47:13You follow that over.

0:47:13 > 0:47:17And then just carefully fillet this out.

0:47:17 > 0:47:20Now, notice how he's given it to me.

0:47:20 > 0:47:23There you go. So what are you up to?

0:47:23 > 0:47:28Right, first I'm going to do a tomato as soon as the water's boiling.

0:47:28 > 0:47:32- Going to chop some shallots. - Got one fillet off here.

0:47:32 > 0:47:34And the other fillet off the other side.

0:47:34 > 0:47:38The secret of filleting stuff is long cuts with the knife.

0:47:38 > 0:47:41No jagged cuts. Just long cuts.

0:47:41 > 0:47:44- Yeah, so you don't make any line in the flesh.- Yeah, exactly.

0:47:44 > 0:47:46So you don't damage the fish itself.

0:47:46 > 0:47:49Just get through that bone. And that's it, really.

0:47:49 > 0:47:52So you're chopping the shallots?

0:47:52 > 0:47:57For the sauce and to put some in the small braising dish,

0:47:57 > 0:48:03so I'm going to skewer it, like I said, with some lemongrass.

0:48:03 > 0:48:07- You mentioned plaice is bang in season. It is a fantastic fish.- Lovely.

0:48:07 > 0:48:08We used to use it a lot.

0:48:08 > 0:48:11It has kind of fallen out of favour with sole, I suppose.

0:48:11 > 0:48:15People go more for the old sole because it is classed as a cheaper fish.

0:48:15 > 0:48:18- But it's great.- But the sole is actually more expensive.- Yeah.

0:48:18 > 0:48:21- Much better, that, I think, when it's fresh like this.- Yeah.

0:48:21 > 0:48:26But if it needs to be absolutely fresh, which this is, it's just beautiful.

0:48:26 > 0:48:29It goes quite wet, doesn't it, if you're not careful?

0:48:29 > 0:48:32Yes, I think you've just got to cook it properly.

0:48:32 > 0:48:35- So you've got lemongrass. You're going to skewer it?- That's right.

0:48:35 > 0:48:40I'm going to go through the fish with it. Should be nice.

0:48:40 > 0:48:43So tell us about the Clermont Club then.

0:48:43 > 0:48:46- It something different for you. - It's very different.

0:48:46 > 0:48:50The reason I chose that is because... I put my name to the restaurant.

0:48:50 > 0:48:53We're trying to open to the public for the first time

0:48:53 > 0:48:55and that's a difficult part

0:48:55 > 0:48:58when somewhere has been members for a long time.

0:48:58 > 0:49:02So we're trying to make sure that everybody's happy with it.

0:49:02 > 0:49:07But we're starting to do some really interesting food, like we've done

0:49:07 > 0:49:11in every other restaurant I've been in. A bit more fussy.

0:49:11 > 0:49:15- It's working.- Just to show you how to remove the skin now.

0:49:15 > 0:49:16So we've got the fillets,

0:49:16 > 0:49:21you basically insert the knife underneath and just, watch this,

0:49:21 > 0:49:24wiggle, wiggle. Wiggle the skin.

0:49:24 > 0:49:26So I'm going to blanch that.

0:49:26 > 0:49:28The fillets just come straight off like that.

0:49:28 > 0:49:31Again, underneath.

0:49:31 > 0:49:33You make that look so easy.

0:49:33 > 0:49:35If I did that, I'd just destroy the whole thing

0:49:35 > 0:49:37and it would all end up in the bin.

0:49:37 > 0:49:40You could ask your fishmonger to do it for you if you need to.

0:49:40 > 0:49:44- That's what I would do.- It just comes straight off.- Beautiful.

0:49:44 > 0:49:49There you go. You can make a new handbag with that.

0:49:49 > 0:49:51So, anyway, we've got our fish.

0:49:51 > 0:49:54And then what do we do with this next?

0:49:54 > 0:49:58Next... I will need the board anyway.

0:49:58 > 0:50:02So... The idea with flatfish like this,

0:50:02 > 0:50:07you have a smaller fillet on one side than the other side.

0:50:07 > 0:50:10So you see these are bigger than this side.

0:50:10 > 0:50:14So basically again skin it underneath, nice and simple.

0:50:14 > 0:50:18We can trim off the roe afterwards. But it does come off nicely.

0:50:18 > 0:50:23It especially helps if it's fresh. We can trim this off. There you go.

0:50:23 > 0:50:26Your fish all prepared, sir.

0:50:26 > 0:50:32- Super.- There we go. Just wash my hands.- Can I pick up the board?

0:50:32 > 0:50:36Absolutely. Now, you're going to skewer this in lemongrass.

0:50:36 > 0:50:40- Is that right?- Yeah. To give a little bit something different.

0:50:40 > 0:50:46Nice and fresh... You need to roll the fish.

0:50:46 > 0:50:48Now, where do you get your inspiration from?

0:50:48 > 0:50:51Because you're still classically French trained

0:50:51 > 0:50:54but very into British seasonal food.

0:50:54 > 0:50:59Is that the French way of looking at food anyway? The classic seasonal sort of dishes?

0:50:59 > 0:51:02You're a big fan of British produce as well?

0:51:02 > 0:51:04Absolutely, yes. I use probably...

0:51:04 > 0:51:09I would say about 80% of my produce are British.

0:51:09 > 0:51:11I mean, you've got tremendous produce.

0:51:11 > 0:51:14There's nothing new about that. You always had it.

0:51:14 > 0:51:17And the only thing I would say that I use which is not British

0:51:17 > 0:51:19is some of the poultry. That's all.

0:51:19 > 0:51:23The rest, everything comes from Britain. Definitely. It's tremendous.

0:51:23 > 0:51:26What would you say is the main difference between the Brits and the French?

0:51:26 > 0:51:28The French have a massive history with food.

0:51:28 > 0:51:31Do you think it's the appreciation for great ingredients?

0:51:31 > 0:51:34Because we kind of understand what food is

0:51:34 > 0:51:37but really don't appreciate what's on our doorstep.

0:51:37 > 0:51:41The difference I would say, James, when we eat in France,

0:51:41 > 0:51:44we're more with the parents when we dine and we talk about things.

0:51:44 > 0:51:48I think the education is more round the table, if you know what I mean.

0:51:48 > 0:51:50And when I came in this country,

0:51:50 > 0:51:53I realised within some of the places I was,

0:51:53 > 0:51:57sometimes it was the children having a meal with the nanny,

0:51:57 > 0:52:01kind of high tea, and the parents eat on their own.

0:52:01 > 0:52:03And in my country that doesn't happen.

0:52:03 > 0:52:04If you know what I mean?

0:52:04 > 0:52:08And I think that is the difference because at the same time

0:52:08 > 0:52:12- you can talk about the produce, you can talk about what you...- Yeah.

0:52:12 > 0:52:16- So what's happening now? We're going to seal that, are we?- Yes.

0:52:16 > 0:52:19I'm going to season a little bit first.

0:52:19 > 0:52:21I'm going to seal it first to give it a nice...

0:52:21 > 0:52:23You've got lemongrass in,

0:52:23 > 0:52:26but what you maybe didn't see is you use a metal skewer first of all.

0:52:26 > 0:52:29Yes, because it's easier to go through.

0:52:29 > 0:52:34In rehearsals, he took about two hours to do that bit!

0:52:34 > 0:52:37- You thought I wouldn't say that, didn't you?- It's OK!

0:52:37 > 0:52:41- Actually because I did take a little bit longer.- There you go.

0:52:41 > 0:52:46In we go with some butter and some olive oil just to colour this, yeah?

0:52:46 > 0:52:49Yes, just to colour a little bit. We're going to make it really nice.

0:52:49 > 0:52:52Now, this sauce is slightly different.

0:52:52 > 0:52:54You're going to use whipped cream for this as well?

0:52:54 > 0:53:00Yes, so I tend all the time... When we do this kind of sauce

0:53:00 > 0:53:04with cream, we reduce much more of the liquid itself.

0:53:04 > 0:53:08So we've got much more intensity and really rich in flavour.

0:53:08 > 0:53:10There's a sink behind if you want to wash your hands.

0:53:10 > 0:53:16And that means you just have to put a touch of whipped cream in it

0:53:16 > 0:53:21which lightens the sauce. It's much better.

0:53:21 > 0:53:28Otherwise I find it very rich, very heavy, very sickly sometimes.

0:53:28 > 0:53:31- And I don't like it. So we often do that.- So...

0:53:31 > 0:53:33The fish is pan-fried slightly.

0:53:33 > 0:53:37Nicely caramelised and a bit of colour. It's going to warm up.

0:53:37 > 0:53:41The lemongrass is going to disperse a bit of flavour in it. But not too much.

0:53:41 > 0:53:44And you just roll these up into little paupiettes?

0:53:44 > 0:53:50- Yes. Paupiette, which is a very French word, as you say.- OK.

0:53:50 > 0:53:56- Now we're going to put a little bit of white wine.- Tinfoil ready.

0:53:56 > 0:53:59This is a very classic way of cooking.

0:53:59 > 0:54:02I remember doing this when I was at college.

0:54:02 > 0:54:05- But still, the old ones are the best.- I like it. And the difference

0:54:05 > 0:54:09like you said earlier would be the cream. It makes the dish extremely nice.

0:54:09 > 0:54:13- So how long do we cook this for, then?- Seven to eight minutes

0:54:13 > 0:54:15in a 200-220 oven.

0:54:15 > 0:54:21Right, I will grab the other fish... There we go.

0:54:21 > 0:54:23Out here, this is our fish.

0:54:23 > 0:54:27So this has been eight to ten minutes, something like that.

0:54:27 > 0:54:30Absolutely. I need some tarragon.

0:54:30 > 0:54:35Bring that over there. If I lift this off... Look at that! Beautiful.

0:54:35 > 0:54:39- So you want me to cook the spinach? - Yes, please.

0:54:39 > 0:54:42- The sauce is very, very quick, isn't it?- Very, very quick.

0:54:42 > 0:54:47- Almost instant sauce. - So basically have taken the skin from the tomatoes,

0:54:47 > 0:54:52the seeds from the tomatoes and used that as a base for the plaice.

0:54:52 > 0:54:58- There we go. Oops. The sauce is going to go straight in?- Yeah.

0:54:58 > 0:55:04OK. I shall wilt down that. Bit of black pepper, bit of salt.

0:55:04 > 0:55:08The cream's there ready when you want.

0:55:08 > 0:55:12That's it. Just a little bit like that.

0:55:12 > 0:55:16I'll bring that over.

0:55:16 > 0:55:21- So, the idea with this sauce, you bring it down?- Yes. Just a bit.

0:55:21 > 0:55:26- You want the tomatoes as well? - Some of the tomato in it.

0:55:26 > 0:55:29- There you are.- Some of the tarragon.

0:55:29 > 0:55:33- So the restaurant itself, members' club, you mentioned.- Yes.

0:55:33 > 0:55:37- Is that stopping you getting another Michelin?- For the moment, it does.

0:55:37 > 0:55:42Because we're not open to the public, so that means the guide can't come and judge and see what you're doing.

0:55:42 > 0:55:46So that's the frustrating part of it because, you know,

0:55:46 > 0:55:50I like doing things, and people come and try what you're doing.

0:55:50 > 0:55:54There you go. So, the spinach, nice and simple, literally 30 seconds.

0:55:54 > 0:55:58- Done.- That's it, yeah, done. Lovely. A bit of salt in here.

0:55:58 > 0:56:01- I'll pop your fish on. - Thank you, monsieur.- There you go.

0:56:01 > 0:56:05Little bit of cream. That's no more than that...

0:56:06 > 0:56:11- I'll put that on there. There you go.- One spoon is enough.

0:56:11 > 0:56:14Yeah, looking good.

0:56:14 > 0:56:17And then...stick that on there.

0:56:17 > 0:56:19And that's it.

0:56:19 > 0:56:23England will be playing in the European Cup, if you don't hurry up.

0:56:23 > 0:56:27- Yes, I know.- In two years' time! - LAUGHTER

0:56:27 > 0:56:29So, Daniel, remind us what that is again.

0:56:29 > 0:56:32That's a big fillet of plaice skewered with some lemon grass

0:56:32 > 0:56:36and a light, creamy sauce with tarragon and tomato.

0:56:36 > 0:56:37A la Francaise.

0:56:37 > 0:56:40- Battered spinach a la Francaise is very light and refreshing.- Brilliant.

0:56:40 > 0:56:42Et voila!

0:56:46 > 0:56:48Oh-ho! Right, come on over here.

0:56:48 > 0:56:50- This is where you get to dive in again.- The girls are very excited.

0:56:50 > 0:56:52Can't believe you're eating again!

0:56:52 > 0:56:57- Ohh!- It's a hardship, coming on this show.- It is. It's just exhausting!

0:56:57 > 0:56:59Dive in. The lemon grass will just infuse into...

0:56:59 > 0:57:03Yes, it will give a slightly refreshing flavour

0:57:03 > 0:57:06on the top of the tarragon itself. It should be really light.

0:57:06 > 0:57:08- Good portions. - Oh, very light. That's lovely.

0:57:08 > 0:57:11- Matt and the girls, dive in. - Tres bien, Daniel! Very nice.

0:57:11 > 0:57:15- A whole fish like that is not very expensive anyway. - Plaice is a good...

0:57:15 > 0:57:18It's in season, and all produce in season are much cheaper than,

0:57:18 > 0:57:21- like you said, using a Dover sole or...- Mm-hmm.

0:57:21 > 0:57:24- Mmm!- I'm getting nods from over there. They're diving in. - It's good, isn't it?

0:57:28 > 0:57:31And those lemon grass skewers are a great way to serve whitefish.

0:57:31 > 0:57:35Theo Randall and Mark Sargeant were virtually neck-and-neck

0:57:35 > 0:57:37on the leaderboard when they met for the Omelette Challenge.

0:57:37 > 0:57:40And Mark was determined to get the upper hand on Theo.

0:57:40 > 0:57:43But would they both improve? Take a look at this.

0:57:43 > 0:57:45Right, let's get down to business.

0:57:45 > 0:57:47All chefs that come on the show battle it out against the clock to

0:57:47 > 0:57:51test how fast they can make a pretty straightforward three-egg omelette.

0:57:51 > 0:57:54- Get out of it!- Hey, hey! Now, it's going to be exciting today

0:57:54 > 0:57:57because these guys are almost neck-and-neck on our board.

0:57:57 > 0:58:00You've got in here... There you go. Mark is there with 32 seconds.

0:58:00 > 0:58:03I am five seconds behind, so it's hardly neck-and-neck!

0:58:03 > 0:58:05It's sort of like waist-and-neck, isn't it?

0:58:05 > 0:58:07- Well, you were on the bin for about two years!- All right, yeah, yeah!

0:58:07 > 0:58:10We've got there, 32 seconds, and Theo, 27 seconds.

0:58:10 > 0:58:12Do you think you can break into the blue bit?

0:58:12 > 0:58:14Well, we both want to be in the blue, don't we?

0:58:14 > 0:58:17- I want to be in the blue. - You've just been to France, the home of omelettes.

0:58:17 > 0:58:20They take their time and make them properly. You know, this isn't...

0:58:20 > 0:58:23I expect them properly! Michelin-starred chef and all that sort of stuff.

0:58:23 > 0:58:27- Choose what you like in the ingredients but...- Give me the minute, then!- Are you ready?

0:58:27 > 0:58:29- Yeah, I'm ready.- Three-egg omelette cooked as fast as you can.

0:58:29 > 0:58:33- The clock stops as the omelette hits the plate.- Get off my trousers!

0:58:33 > 0:58:36Are you ready? Are you ready? I'm stood on their feet. Ready?

0:58:36 > 0:58:38Three, two, one, go!

0:58:39 > 0:58:41Just a little, a little knob of butter, then?

0:58:41 > 0:58:45- I like a bit of butter.- See, look, Theo's doing it differently.

0:58:45 > 0:58:47Now, often what happens with this, it sticks.

0:58:47 > 0:58:49Is it going to stick this time?

0:58:50 > 0:58:54And I want an omelette, not scrambled egg. And not a fried egg.

0:58:54 > 0:58:57It's got to be an omelette. It has got to be an omelette.

0:58:59 > 0:59:01They say they are not competitive, these chefs,

0:59:01 > 0:59:03- and they don't really want to do it. Look...- Ohhh!

0:59:03 > 0:59:06He's beat... Unbelievable.

0:59:06 > 0:59:09There we go. Pretty good, pretty good, pretty good.

0:59:09 > 0:59:10Half of it's left in the pan!

0:59:10 > 0:59:13- Two-and-a-half-egg omelette, cos the other half... - THEY LAUGH

0:59:13 > 0:59:15- It's the pan. - Oh. It's the pan, blame the pan.

0:59:15 > 0:59:18This one here looks... This is...

0:59:18 > 0:59:19I don't know how you've managed to do this.

0:59:19 > 0:59:21Mine looks quite impressive. Look at that.

0:59:21 > 0:59:23I don't know how he's managed to do this omelette,

0:59:23 > 0:59:26- cos he's got the egg white and egg yolk separate.- Quick and edible.

0:59:26 > 0:59:29- But it's raw in the middle! It's raw!- No, no, no, no, no, no!

0:59:30 > 0:59:32LAUGHTER

0:59:32 > 0:59:34It's all right.

0:59:34 > 0:59:36It's all right. I'll let him through.

0:59:36 > 0:59:37This one's cooked like that.

0:59:37 > 0:59:40Most people think that's just not cooked, it's baversed.

0:59:40 > 0:59:43- It's not seasoned. - It's not seasoned, but it's...

0:59:43 > 0:59:44Thank you!

0:59:46 > 0:59:48Right. Theo...

0:59:48 > 0:59:51- Ahh! Oh, I'm obviously beating you anyway.- Yeah, yeah, yeah!

0:59:51 > 0:59:53Do you reckon you've beaten your time? You were quick.

0:59:53 > 0:59:56- No, I don't think I did. - You reckon?

0:59:58 > 1:00:01You were quicker than Mark, but did he beat your 27 seconds?

1:00:01 > 1:00:03- Don't think so. - Obviously, you've been practising,

1:00:03 > 1:00:06because you were absolutely bang on at 27 seconds again.

1:00:06 > 1:00:07- Ah! Again!- I've made it.

1:00:07 > 1:00:11- So you know you've made it. - So you've done it, you've done it!

1:00:12 > 1:00:15- Oh, I don't care about... - OK, I just want to beat...

1:00:15 > 1:00:17I just want to beat "Baldilocks" there.

1:00:17 > 1:00:19I've got to beat him, please. 24.5 seconds.

1:00:19 > 1:00:22Now, the reason you're saying this, this one is a mate of yours,

1:00:22 > 1:00:24- isn't he? One of the Gordon Ramsay...- Well, sort of, yeah.

1:00:24 > 1:00:27- 25 seconds.- Yeah. - You reckon you've beaten him?

1:00:27 > 1:00:28Well, no, I hope so, but maybe not.

1:00:28 > 1:00:31- He'll be sat at home laughing, because you haven't.- Oh!

1:00:31 > 1:00:35- You're just out of the top ten at 26 seconds.- Can't believe it!

1:00:35 > 1:00:38- I demand a recount! - No, that's it.- No, I'm sorry!

1:00:38 > 1:00:4126 seconds, and I have shaved another two seconds...

1:00:41 > 1:00:43- And I've burnt my hand. - And it's not seasoned as well.

1:00:43 > 1:00:45But, anyway, you got on the board!

1:00:48 > 1:00:52Well played, Mark, and I am glad both omelettes were edible.

1:00:52 > 1:00:55It's always a pleasure to cook with the magnificent two-star

1:00:55 > 1:00:58Michelin chef, Michael Caines, so when he decided to make summer

1:00:58 > 1:01:01veg soup, I knew it was going to be pretty special.

1:01:01 > 1:01:03- It's good to have you on the show. - Thank you.

1:01:03 > 1:01:05It's a pleasure. What are we cooking?

1:01:05 > 1:01:07We're going to do this summer vegetable and herb soup.

1:01:07 > 1:01:10And we've got celeriac, some leek, some carrot and some shallots there.

1:01:10 > 1:01:13We're going to sweat that down with some butter.

1:01:13 > 1:01:14- Add some white wine for acidity. - Yeah.

1:01:14 > 1:01:16Then a second stage where we add the stock,

1:01:16 > 1:01:19bring it to the boil, then we add our cabbage...

1:01:19 > 1:01:20This is the second stage, this bit?

1:01:20 > 1:01:23Absolutely. Peas, all the green veg, whilst it is boiling.

1:01:23 > 1:01:27Finally, some tomatoes, sorrel, chervil, chives there.

1:01:27 > 1:01:30- A little bit of creamed butter to finish...- Touch of sugar as well.

1:01:30 > 1:01:33Yeah, lots of sweetness. Got some wonderful basil, too.

1:01:33 > 1:01:36- Yeah. I know I've got a lot of chopping to do.- You like chopping.

1:01:36 > 1:01:39If you want to do them, and I'll get the shallots on the go.

1:01:39 > 1:01:44You know, it's one of those soups that I actually have in our menu now.

1:01:44 > 1:01:46But, at the same time, you know,

1:01:46 > 1:01:49I've worked in some great kitchens for some great chefs.

1:01:49 > 1:01:50Robuchon, in France...

1:01:50 > 1:01:54Now, Robuchon is like the king of chefs, isn't he, really?

1:01:54 > 1:01:57- Three-star Michelin.- Yeah, he's a bit of a legend.- A total legend.

1:01:57 > 1:02:00Now, a lot of people think of veg soup, but it is actually

1:02:00 > 1:02:03on the restaurant menus of three-star Michelin restaurants.

1:02:03 > 1:02:04Because it is...

1:02:04 > 1:02:06- If you cook it right, it is an amazing soup, isn't it?- Yeah.

1:02:06 > 1:02:12I mean, Blanc uses it as well. But Robuchon did it with mussels,

1:02:12 > 1:02:15cockles, a little bit of scallops through there.

1:02:15 > 1:02:18Just fantastic. So it has a real varied appeal.

1:02:18 > 1:02:21You can use it as a backdrop for all sorts of things.

1:02:21 > 1:02:24So, it is a really good little base stock.

1:02:24 > 1:02:26- And, of course, I'm using chicken stock.- Yeah.

1:02:26 > 1:02:28You don't have to use chicken stock.

1:02:28 > 1:02:30You can use just water for vegetarians.

1:02:30 > 1:02:33But the chicken stock just gives it a little bit of meatiness

1:02:33 > 1:02:37and lifts everything up really, really nicely. Good.

1:02:37 > 1:02:40And celeriac, a root veg that people don't really use so much.

1:02:40 > 1:02:42I love the stuff, but...

1:02:42 > 1:02:44You know, it's great with remoulade in it,

1:02:44 > 1:02:48that salad with mustard and mayonnaise, raw, it's lovely.

1:02:48 > 1:02:50It's one of those underused vegetables,

1:02:50 > 1:02:52because a lot of people don't know, you know, what it is like.

1:02:52 > 1:02:56The flavour is very similar to celery but it is a little bit...

1:02:56 > 1:02:58Well, I think it's sweeter as well.

1:02:58 > 1:03:02When you cook it, you've got this wonderful, you know,

1:03:02 > 1:03:04mild flavour, and you make a great puree from it.

1:03:04 > 1:03:06You can roast it in the winter as well.

1:03:06 > 1:03:09But I'm going to use it just to create a nice little base stock,

1:03:09 > 1:03:11a lovely flavour.

1:03:11 > 1:03:15A little bit of salt in there, James. Just to draw out some moisture.

1:03:15 > 1:03:18We're just using some unsalted butter.

1:03:18 > 1:03:21We're going to need the carrots in with that.

1:03:21 > 1:03:24Now, Allegra, are you making a lot of soups in your restaurant?

1:03:24 > 1:03:27Yeah, we do a different daily soup and it is always seasonal.

1:03:27 > 1:03:31- They change every quarter.- Yeah. - Yeah, good English produce.

1:03:31 > 1:03:33There you go.

1:03:33 > 1:03:36So it's like a chunky minestrone veg soup, this one, you know.

1:03:36 > 1:03:39And, I suppose, really, you could take the same soup

1:03:39 > 1:03:41and blend it in the blender.

1:03:41 > 1:03:43But I think that takes away some of the character of it.

1:03:43 > 1:03:46And I think it's a common mistake with veg soup as well.

1:03:46 > 1:03:49People just think, I'll stick a load of stuff that's kind of in the fridge.

1:03:49 > 1:03:52Going off a bit. It's got to be with fresh produce. Fresh as a daisy.

1:03:52 > 1:03:55But also the cooking time is quite important.

1:03:55 > 1:03:57A lot of people think you just throw it in and boil it.

1:03:57 > 1:04:02Notice how I'm using just the root veg to start off with.

1:04:02 > 1:04:05That's because we don't need to worry about the colour going on it.

1:04:05 > 1:04:08We add these fresh, vibrant colours in at the end.

1:04:08 > 1:04:09It's going to be good.

1:04:09 > 1:04:13Once we've got that going we've got a little bit of white wine which

1:04:13 > 1:04:16we're going to deglaze the veg with.

1:04:16 > 1:04:18Take that down to nothing.

1:04:18 > 1:04:23The object is to give a nice backdrop of acidity to the soup

1:04:23 > 1:04:27because we're going to finish it with some butter and cream

1:04:27 > 1:04:30so that's going to enrich it.

1:04:30 > 1:04:32You want a little bit of acidity coming through.

1:04:32 > 1:04:33You've got some water here.

1:04:33 > 1:04:36If you're vegetarian put twice the amount of water

1:04:36 > 1:04:37but I'm using half and half.

1:04:37 > 1:04:39Little bit of chicken stock.

1:04:39 > 1:04:44That just adds a little meatiness to the texture.

1:04:44 > 1:04:49It's coming from the veg and the meatiness is a stock with

1:04:49 > 1:04:52- real substance.- How long do you cook that for?- Bring it to the boil.

1:04:52 > 1:04:55Only takes about five minutes to come up to the boil

1:04:55 > 1:04:57so we've got a base that we've already made.

1:04:57 > 1:05:04Nice bit of flavouring in there.

1:05:04 > 1:05:05Really taste the celeriac.

1:05:05 > 1:05:08As well as all this stuff you're doing at the moment,

1:05:08 > 1:05:11you're also doing a lot of food festivals, as well.

1:05:11 > 1:05:13Not just opening restaurants, hotels.

1:05:13 > 1:05:15I've been up here in London and had a look at the Taste of London,

1:05:15 > 1:05:17which is great.

1:05:17 > 1:05:20Next week I'm doing Taste of Bath so I need to know what's going on.

1:05:20 > 1:05:22- Down your neck of the woods then? - It is, yeah.

1:05:22 > 1:05:24So it's going to be fun. Four days.

1:05:24 > 1:05:27You're all doing demos and bits and pieces.

1:05:27 > 1:05:30It's celebrating not just the local produce

1:05:30 > 1:05:33- but the restaurants of the area? - Absolutely. It really is.

1:05:33 > 1:05:37It's a chance for us to champion what's great about the southwest,

1:05:37 > 1:05:41and Bath is in the Victorian gardens.

1:05:41 > 1:05:43Stunning location right near the crescent.

1:05:43 > 1:05:45And it's going to be really, really good fun.

1:05:45 > 1:05:48Great chance to catch up with your old chums, as well.

1:05:51 > 1:05:54- Have a few glasses of... - A few glasses. Right.

1:05:54 > 1:05:56What have we got in here then?

1:05:56 > 1:05:58You've got your tomatoes which go in the end.

1:05:58 > 1:06:02I've got the courgettes and the peas which are going into the soup.

1:06:02 > 1:06:05Cabbage, don't cut it too long otherwise you end up

1:06:05 > 1:06:06with like tagliatelle.

1:06:06 > 1:06:11Put the green veg in for the last two or three minutes of the cooking.

1:06:11 > 1:06:15This soup's texture is the chunkiness of the vegetables

1:06:15 > 1:06:19but we're going to thicken it by adding a little bit of butter.

1:06:19 > 1:06:20We call that monte buerre

1:06:20 > 1:06:23and to finish it just a little drop of cream.

1:06:25 > 1:06:31Not too much. Just to turn its colour

1:06:33 > 1:06:34to a little bit of a creamy stock.

1:06:36 > 1:06:38Then we're going to use... Thanks for that, James.

1:06:38 > 1:06:40..some butter which we're going to whisk in.

1:06:40 > 1:06:42I've never chopped so much stuff in my life.

1:06:45 > 1:06:47Always a first.

1:06:49 > 1:06:50You favour pastry, don't you?

1:06:50 > 1:06:54- You put a fair bit of butter in there, didn't you?- It is.

1:06:54 > 1:06:57Quite rich, which we talked about, having the white

1:06:57 > 1:06:59wine at the beginning jut to give it some balance.

1:06:59 > 1:07:02- Do you want those tomatoes in? - Tomatoes in.

1:07:02 > 1:07:05What we've got to do is get these lovely fresh herbs

1:07:05 > 1:07:08- finished...- It wouldn't be chopping? Bit more chopping to go.

1:07:08 > 1:07:10Not quite finished yet.

1:07:10 > 1:07:15Not too small so I've got some sorrel here which is fantastic.

1:07:15 > 1:07:20So sorrel, chervil and you can put the basil leaves, as well.

1:07:20 > 1:07:24- Really fresh.- Sorrel is fantastic but it can go black, can't it?

1:07:24 > 1:07:26If it's overcooked.

1:07:26 > 1:07:30When you do cook sorrel the first thing you notice,

1:07:30 > 1:07:35unlike spinach, is that it goes this dark green-y colour.

1:07:35 > 1:07:39And it's acidic. It gives a little bit of acidity. Which is lovely.

1:07:39 > 1:07:43We're just going to chop up the herbs like so.

1:07:43 > 1:07:48They say basil should be like a man's heart, bruised but not broken.

1:07:51 > 1:07:54- Who taught you that then? - I don't know. They were lying.

1:07:56 > 1:08:03Here we go. Some real nice vegetables. Very chunky.

1:08:03 > 1:08:06- Last minute. Do you want me to put the chives in?- Put your chives in.

1:08:06 > 1:08:07Little bit of sugar too.

1:08:07 > 1:08:10That's really fantastic. Just brings up the sweetness...

1:08:10 > 1:08:14You mentioned a lot of Michelin starred chefs using this on the menu.

1:08:14 > 1:08:17They'd mix and match different things in there. Use that as a base.

1:08:17 > 1:08:19Yeah, it's a great base.

1:08:19 > 1:08:22Into this now you could put some cockles and clams

1:08:22 > 1:08:25and some mussels through it.

1:08:25 > 1:08:31Drop in some langoustines or even get in some... Little bit of salt.

1:08:31 > 1:08:35Pepper, at the end. Seasoning's everything. And you know what?

1:08:35 > 1:08:39This is a really lovely soup to serve because it's so fresh.

1:08:39 > 1:08:43You've got all those herbs. Wonderful flavours coming through there. Look.

1:08:43 > 1:08:45The colour's fantastic.

1:08:45 > 1:08:49Unlike most vegetable soups that you try that the colour's all

1:08:49 > 1:08:51boiled out of it really.

1:08:51 > 1:08:53You see all those bright greens

1:08:53 > 1:08:56and the colour of the herbs is really vibrant.

1:08:56 > 1:08:59Tomato still holding there as well. Absolutely.

1:08:59 > 1:09:03- Remind us what that is again.- This is a summer vegetable and herb soup.

1:09:04 > 1:09:06Great starter.

1:09:11 > 1:09:13There we go. Right.

1:09:13 > 1:09:15Dive into this. This looks great. Smells delicious.

1:09:16 > 1:09:20Nice to see all the stuff instead of it being put into a blender and whizzed around.

1:09:22 > 1:09:25Nice to see everything. That's what I think about soups.

1:09:25 > 1:09:27Do you recommend a fork with your soup?

1:09:30 > 1:09:31Let's get the right tools.

1:09:33 > 1:09:34- Here, guys.- Thank you.

1:09:37 > 1:09:39Try and get everything on in one go. Is that the idea?

1:09:39 > 1:09:43- Have a taste.- You like your soup, Matt?- I do, yeah.

1:09:44 > 1:09:47That is absolutely beautiful. That is really lovely.

1:09:47 > 1:09:50That could be a meal in itself. You're calling it a starter.

1:09:50 > 1:09:51It's 18 quid in his restaurant.

1:09:57 > 1:09:58Who says soup isn't for summer?

1:09:58 > 1:10:01When Arlene Phillips faced her Food Heaven or Food Hell

1:10:01 > 1:10:04she wanted one dish and I wanted the other.

1:10:04 > 1:10:06Arlene was keen on chicory with goat's cheese

1:10:06 > 1:10:09but I was determined to make my Yorkshire puddings with onion gravy.

1:10:09 > 1:10:14But neither of us were making the decision. Let's see what happened.

1:10:14 > 1:10:16The votes are in. They've been counted.

1:10:16 > 1:10:20- Are the viewers on my side or your side?- Mine.- You reckon?

1:10:20 > 1:10:24If they were on your side it could be the chicory you wanted

1:10:24 > 1:10:26with goat's cheese, beetroot.

1:10:26 > 1:10:30But your Food Hell if they vote for me could be

1:10:30 > 1:10:33dreaded onions served with magnificent Yorkshire puddings.

1:10:33 > 1:10:35What do you think the viewers have done?

1:10:35 > 1:10:39I think they love me and have given me the chicory and the goat's cheese.

1:10:39 > 1:10:47I don't think there was many dancers watching because at 94%...

1:10:47 > 1:10:49have gone for onions. Can you believe that?

1:10:49 > 1:10:51- 94%?- 94%.

1:10:52 > 1:10:58- Everyone's getting their own back on me.- Huge popular vote.

1:10:58 > 1:11:00So it's onions that you've got to do.

1:11:00 > 1:11:03I'm going to show you how to make onion gravy first off.

1:11:03 > 1:11:05Before we get on with the Yorkshire pudding.

1:11:05 > 1:11:08You probably won't make this but the Yorkshire puddings, you will make.

1:11:09 > 1:11:11The first thing for this is we need red onions.

1:11:11 > 1:11:15I use red onions because onion gravy can be cooked quite quickly.

1:11:15 > 1:11:19Often onion gravy is Spanish onions which you roast off, 20 minutes

1:11:19 > 1:11:22to stew down and then a further hour to cook with the stock.

1:11:22 > 1:11:24But if you use red onions like this...

1:11:24 > 1:11:27- Want that chopped? - Lovely, thank you.

1:11:27 > 1:11:29- Sliced, chopped? - You can both do it. There you go.

1:11:29 > 1:11:32Got two chefs on the show. They can both do it.

1:11:32 > 1:11:35Nice and finely chopped. We take a little bit of garlic.

1:11:35 > 1:11:37I've got a hot pan. Can you turn that up for me?

1:11:38 > 1:11:42- This pan?- That's an oven. This is a stove.

1:11:43 > 1:11:45I'm hoping there is a dial and a flame.

1:11:45 > 1:11:48There's a dial there that says higher or lower.

1:11:48 > 1:11:50I'll do it. There you go.

1:11:52 > 1:11:54I told you I'm hopeless with buttons, knobs.

1:11:54 > 1:11:57I was hopeless at dancing but you still gave me a load of grief.

1:11:59 > 1:12:01In we go with the onions. Like that.

1:12:01 > 1:12:04Do you know I'm still dancing? Still dancing.

1:12:04 > 1:12:09I was in front of 2,500 people last week dancing the American Smooth

1:12:09 > 1:12:11and the Foxtrot.

1:12:11 > 1:12:12And they loved you.

1:12:12 > 1:12:16Yeah. I forgot everything that I was doing but other than that... No, I didn't.

1:12:16 > 1:12:19- I'm still doing it. I bought all the outfits and everything.- Have you?

1:12:19 > 1:12:22- You don't ever step on her feet, do you?- I don't wear them outside.

1:12:22 > 1:12:24I wear them in the comfort of my own home.

1:12:24 > 1:12:27On with the onion gravy. Back on to here.

1:12:27 > 1:12:29We've got our onions frying away.

1:12:29 > 1:12:31Hot non-stick pan. No oil.

1:12:31 > 1:12:35Cos if you put oil in now you have to take it out afterwards.

1:12:35 > 1:12:37That's where your gravy becomes greasy.

1:12:37 > 1:12:39- No oil at all?- No oil, no butter, none of that.

1:12:39 > 1:12:41This is how my granny used to do it.

1:12:41 > 1:12:44This Yorkshire pudding recipe, there's loads of controversy

1:12:44 > 1:12:47to it but it's my great grandmother's recipe.

1:12:47 > 1:12:50All she ever did perfect was Yorkshire pudding so don't knock it.

1:12:50 > 1:12:56- It's a Yorkshireman's thing. - ..covered in something that's not good for you.

1:12:56 > 1:12:58Are we allowed to make the Yorkshire pudding?

1:12:58 > 1:13:01No, you're not allowed to touch the Yorkshire pudding.

1:13:02 > 1:13:06- I make mine with eight eggs. - No, you don't.

1:13:06 > 1:13:10I try to put mine in the fridge overnight.

1:13:10 > 1:13:12I only use the hand whisk.

1:13:12 > 1:13:16- Never do it in a machine. - Can we get back on the onion gravy?

1:13:18 > 1:13:22Onion gravy, good red wine produces good red wine sauce.

1:13:22 > 1:13:27Good red wine. This is not Yorkshire but it's balsamic vinegar.

1:13:27 > 1:13:31You're allowed a little bit.

1:13:31 > 1:13:36Essex for your salt and we'll add a little bit.

1:13:36 > 1:13:39Little difference between Modena and Yorkshire.

1:13:39 > 1:13:43- Did your granny put balsamic? - She did put this, proper beef stock.

1:13:44 > 1:13:47She used to use the water from the veg but proper beef stock.

1:13:47 > 1:13:49You can buy it in little tubs now days.

1:13:51 > 1:13:54- People don't use it, do they? - Potato water, cabbage water.

1:13:54 > 1:13:56Veg water, good idea.

1:13:57 > 1:14:02- Do you use it to cook?- You make your gravy out of it.- My man's our cook.

1:14:02 > 1:14:04When you finished talking, boys, can you dump me

1:14:04 > 1:14:06these ingredients in here.

1:14:06 > 1:14:09I will allow you to touch this for just a second.

1:14:09 > 1:14:12But the secret of this recipe... Ah!

1:14:12 > 1:14:14The secret of this recipe is eight ounces of flour, eight eggs

1:14:14 > 1:14:16and a pint of milk.

1:14:16 > 1:14:18- Sounds like my recipe. - It's not your recipe.

1:14:19 > 1:14:22- I don't know why I bother on this show.- Bring the bowl over.

1:14:22 > 1:14:26Eight eggs, eight ounces of flour. Crack the eggs in here.

1:14:26 > 1:14:30- The secret is do not use a machine. Never, ever.- Told you that.

1:14:32 > 1:14:35- Do you use a machine? - These boys use a machine.

1:14:35 > 1:14:37You always make Yorkshire puddings by hand.

1:14:37 > 1:14:40If you use a machine it strengthens the gluten in the flour

1:14:40 > 1:14:43and creates the Yorkshire puddings to be tough.

1:14:43 > 1:14:46Always make it by hand. Doesn't matter if its got lumps in.

1:14:46 > 1:14:49My dad always said lumps are all right as long as they're

1:14:49 > 1:14:50in the right places.

1:14:51 > 1:14:54There you go. Whisk this together.

1:14:55 > 1:14:58It's still got lumps in it. Then take all the milk, straight in.

1:14:58 > 1:15:02I reckon it's an excuse because he makes lumpy Yorkshire puddings.

1:15:03 > 1:15:08- Stick that in there. - YORKSHIRE ACCENT:- It's all right to have lumps in there, love.

1:15:08 > 1:15:10There's a lot of people north of Watford

1:15:10 > 1:15:13and they're not coming to your restaurant now.

1:15:13 > 1:15:17- YORKSHIRE ACCENT:- I wear a pink shirt and I put balsamic vinegar in my onion gravy.

1:15:17 > 1:15:20- Salt goes in here. - I think they're insulting you.

1:15:20 > 1:15:23I think I've got three of them. Salt in there.

1:15:23 > 1:15:26What you need to do is stick it in the fridge overnight.

1:15:26 > 1:15:28That's the secret of this.

1:15:28 > 1:15:32In the oven we've got some trays heating up but the most important

1:15:32 > 1:15:34thing with this, can't stress it enough,

1:15:34 > 1:15:36you must use dripping in the tray.

1:15:36 > 1:15:38Or a little bit of duck fat.

1:15:38 > 1:15:43- But it's really important that you use dripping.- Be careful.

1:15:43 > 1:15:46What you need to do is as soon as it's out of the fridge you

1:15:46 > 1:15:47stir it a little bit.

1:15:47 > 1:15:50Don't whisk it because it's going to strengthen that flour again.

1:15:50 > 1:15:52What you do is this. And this is important.

1:15:52 > 1:15:54As you pop it in, listen to it.

1:15:54 > 1:15:56PAN SIZZLES

1:15:56 > 1:15:57Hear it?

1:15:58 > 1:15:59Sizzling, sizzling, sizzling.

1:15:59 > 1:16:03It starts to rise up before it goes into the oven.

1:16:03 > 1:16:05You can see it starting to cook.

1:16:05 > 1:16:11When you transfer it to the oven, always using a hot tray, very hot.

1:16:11 > 1:16:16About 200C. That's 400F. Nice hot oven.

1:16:16 > 1:16:18The secret is to leave it in the oven for 30 minutes with

1:16:18 > 1:16:20the door closed.

1:16:20 > 1:16:22After 20 minutes open the oven door,

1:16:22 > 1:16:25close it straightaway just to let the steam out.

1:16:25 > 1:16:29Otherwise they'll fall. You've got some here.

1:16:29 > 1:16:31- Oh, wow.- You're done this before.

1:16:31 > 1:16:36Yorkshire puddings should be like that. Nice and even.

1:16:36 > 1:16:38All your stuff can go in the middle.

1:16:38 > 1:16:40It is important that stuff goes in the middle.

1:16:40 > 1:16:42That's the deal, isn't it? It's a case?

1:16:42 > 1:16:49- It's not just about roast beef, is it?- This is not hell to you?

1:16:49 > 1:16:52- That is delicious.- It is in a minute.

1:16:52 > 1:16:55I'm about to dump it with onions over the top.

1:16:55 > 1:16:56We'll get onto that in a minute.

1:16:56 > 1:16:58In Yorkshire we'd have a big one of these.

1:16:58 > 1:17:00I remember Sunday lunch we used to have a big cake tin.

1:17:00 > 1:17:02Look at her face.

1:17:02 > 1:17:05Full. You'd have that full as a starter filled with onion gravy.

1:17:05 > 1:17:08Then you'd have another one for your main course filled

1:17:08 > 1:17:12with your roast beef and your veg and butter and all this stuff.

1:17:12 > 1:17:15And then you'd have another one for pud but you'd eat it

1:17:15 > 1:17:20- while watching telly with honey and jam.- Seriously?

1:17:20 > 1:17:23One of my contestants on MasterChef last year did a sweet Yorkshire

1:17:23 > 1:17:27pudding with damsons and it was absolutely stunningly beautiful.

1:17:27 > 1:17:31- Absolutely beautiful. - I like the idea of them sweet.

1:17:31 > 1:17:35- Was that using eight eggs?- Eight ounces of flour and a pint of milk.

1:17:35 > 1:17:37And not using a machine.

1:17:37 > 1:17:41- Don't use a machine. - And don't open the oven door.

1:17:42 > 1:17:47It started already. Little bit of salt, little bit of pepper.

1:17:47 > 1:17:50This is not your thing, really? Look at that face.

1:17:50 > 1:17:54I could not... I feel those onions in my mouth. It's the feel.

1:17:54 > 1:17:55You're about to.

1:17:58 > 1:18:01Little bit of butter. Stick it in there.

1:18:01 > 1:18:03We call this monte buerre.

1:18:03 > 1:18:06Put a bit of butter in because it's fattening and we love it.

1:18:06 > 1:18:09It creates a nice little glaze to your sauce.

1:18:09 > 1:18:10Just chuck it in any way.

1:18:12 > 1:18:18- Why is it we change to a posh accent when we speak French?- Look at that.

1:18:18 > 1:18:21Delicious Yorkshire pudding.

1:18:22 > 1:18:24Dive into that. Knives and forks there.

1:18:24 > 1:18:27Serve this lady while I get some wine.

1:18:29 > 1:18:31- You have fun. - I'll get the wine out of the fridge.

1:18:31 > 1:18:34- Do I have to feel an onion in my mouth?- You have to.

1:18:34 > 1:18:37Guys, Paul, Catherine, can you come over here?

1:18:40 > 1:18:42Why did I call you pudding?

1:18:43 > 1:18:45It's my two left feet.

1:18:46 > 1:18:50- I don't know if I can do this but as I put you...- Great wine for you.

1:18:50 > 1:18:54Penfold's. Delicious wine. £6.50, widely available.

1:18:54 > 1:18:57- Nice shiraz will go well with it. Oliver, can you pour?- Yes.

1:18:57 > 1:19:00- Since I was so cruel to you... - You've got to dive in.

1:19:01 > 1:19:08With the onion. 94% of you. I've been waiting for this.

1:19:09 > 1:19:13Can I say the taste is delicious? The feel was horrible. But I did it.

1:19:18 > 1:19:22You see, even the nicest of guests don't always get their Food Heaven.

1:19:22 > 1:19:25I'm afraid that's all we've got time for on today's Best Bites.

1:19:25 > 1:19:28If you want to try cooking any of the great food you've

1:19:28 > 1:19:31seen on today's programme you can find all of those studio

1:19:31 > 1:19:34recipes on our website. Just go to bbc.co.uk/recipes.

1:19:34 > 1:19:37There are so many delicious ideas for you to choose from.

1:19:37 > 1:19:40So get cooking and I'll see you next time. Bye for now.