Episode 134

0:00:02 > 0:00:05Good morning, I hope you're hungry because we've cooked up some treats.

0:00:05 > 0:00:06This is Saturday Kitchen Best Bites.

0:00:27 > 0:00:30Welcome to the show, don't go anywhere for the next 90 minutes

0:00:30 > 0:00:33because we've got some amazing chefs at the ready.

0:00:33 > 0:00:35Coming up on today's show,

0:00:35 > 0:00:37the pride of Ireland, Paul Rankin,

0:00:37 > 0:00:39is cooking a succulent rose veal chop

0:00:39 > 0:00:41and he serves it with herb butter, summer veg

0:00:41 > 0:00:44and lightly-crushed Jersey Royal potatoes.

0:00:44 > 0:00:48The man who made us all stir crazy, Ken Hom, whisks up a treat.

0:00:48 > 0:00:52He creates a stunning pork and pineapple stir-fry with noodles.

0:00:52 > 0:00:54And Marcus Wareing brings fish to the lunch table.

0:00:54 > 0:00:57He braises a beautiful piece of halibut and serves it with

0:00:57 > 0:01:02watercress, coddled quails' eggs, cobnuts and griddled baby leeks.

0:01:02 > 0:01:05And Aggie MacKenzie faced her Food Heaven or Food Hell.

0:01:05 > 0:01:06Would she get her Food Heaven -

0:01:06 > 0:01:08raspberries with my baked raspberry cheesecake made with

0:01:08 > 0:01:11raspberries she'd grown in her very own allotment,

0:01:11 > 0:01:14served with boozy berries? Or would she get her dreaded Food Hell -

0:01:14 > 0:01:17cauliflower with a pork pie and a piccalilli picnic?

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

0:01:20 > 0:01:23But first, it's time for a celebration of British

0:01:23 > 0:01:26seasonal produce from chef Cass Titcombe with a little help

0:01:26 > 0:01:30from a fish that we don't often see on Saturday Kitchen - the gurnard.

0:01:30 > 0:01:32- Good to have you on the show, Cass. - Good morning, James.

0:01:32 > 0:01:34- Your first time on the show. - That's right, yes.

0:01:34 > 0:01:37Traditional British food. So what are we cooking then?

0:01:37 > 0:01:39- OK, today, we're doing pan-fried fillets of gurnard.- Yep.

0:01:39 > 0:01:42We're going to serve that with a stew made from some new potatoes,

0:01:42 > 0:01:44spinach, a few broad beans,

0:01:44 > 0:01:47some mint and a little bit of crispy bacon cooked in some chicken stock.

0:01:47 > 0:01:50It's everything that's in season at the moment, that's the key to this.

0:01:50 > 0:01:52OK, so you want me to do the bacon first?

0:01:52 > 0:01:56Yeah, cut that up in to lardons, put that into that dry pan there.

0:01:56 > 0:01:59OK, so tell us about gurnard then, cos it's one of the fish that

0:01:59 > 0:02:01people don't use but I think they should do a lot more.

0:02:01 > 0:02:04Yeah, it's one of my favourite fish, I have to say,

0:02:04 > 0:02:06it's a very meaty texture,

0:02:06 > 0:02:10- similar to monkfish but it's got quite a nice, strong taste.- Yeah.

0:02:10 > 0:02:13Kind of like a bream has that good, strong fishy taste.

0:02:13 > 0:02:17- It's also very reasonable. - But the skin's quite firm, innit?

0:02:17 > 0:02:18It has got quite a firm skin,

0:02:18 > 0:02:20that's why you need to cut some slits in this

0:02:20 > 0:02:23when you put that in the pan, otherwise it'll really curl up

0:02:23 > 0:02:26and you won't be able to get the skin nice and crispy.

0:02:26 > 0:02:30- They used to use this as bait for lobster pots, apparently.- Right.

0:02:30 > 0:02:33And often, it's like a pinky colour, the flesh, innit?

0:02:33 > 0:02:37You can get different colours. They go from grey to very, very deep red.

0:02:40 > 0:02:42We've got our little bacon here.

0:02:42 > 0:02:43This is the dry-cured bacon.

0:02:43 > 0:02:46So you want that frying off in a dry pan, no oil in there.

0:02:46 > 0:02:48Just need to fry that one dry.

0:02:48 > 0:02:51I'm just going to pop those there and wash my hands.

0:02:51 > 0:02:53And then, what else have we got in here? Beans?

0:02:53 > 0:02:56OK, if you could shell some broad beans for me.

0:02:56 > 0:02:59I'm going to slice up this onion.

0:02:59 > 0:03:01Gurnard, have you ever come across that?

0:03:01 > 0:03:03I've never tasted it. So, it's only a new thing?

0:03:03 > 0:03:06Is it something you're just starting to see on menus or...?

0:03:06 > 0:03:09- It's been around for a while. - It has been around for a long time.

0:03:09 > 0:03:11Presumably, it's been around for an awful long time.

0:03:11 > 0:03:14It's been around for a long, long time. I don't know the date...

0:03:14 > 0:03:16LAUGHTER

0:03:16 > 0:03:18I'm sure it's been around for a while, yeah.

0:03:18 > 0:03:20You don't see it everywhere in fishmongers',

0:03:20 > 0:03:23I guess they don't really supply it if people don't ask for it.

0:03:23 > 0:03:25- There's not a demand there for it. - No, no.

0:03:25 > 0:03:28I'll tell you one of the reasons for that - the name.

0:03:28 > 0:03:30It's not a very attractive name, is it?

0:03:30 > 0:03:32Well, it's like the monkfish, I always think.

0:03:32 > 0:03:35If people really didn't buy it cos they look a bit...

0:03:35 > 0:03:37The angler fish, it's a horrible-looking thing,

0:03:37 > 0:03:39but they used to use it for scampi

0:03:39 > 0:03:42and bits and pieces but now it's really expensive.

0:03:42 > 0:03:44It's like John Dory in Australia.

0:03:44 > 0:03:48- It sounds like the name of your bank manager, doesn't it? John Dory.- OK.

0:03:48 > 0:03:51So, a little bit of oil, some butter in there.

0:03:51 > 0:03:53Yep, now this is for the stew to go with it, yeah?

0:03:53 > 0:03:56That's the stew, that's right, so we're going to cook off these onions.

0:03:58 > 0:04:01Would it be fair to say it looks like a little haddock?

0:04:01 > 0:04:04Yeah, the colour of that one is quite haddock-looking

0:04:04 > 0:04:07but when you get the red ones, they look more like a red mullet.

0:04:07 > 0:04:08Yeah, OK.

0:04:08 > 0:04:10Right, so, potatoes.

0:04:10 > 0:04:12That's right, I'm just going to cut these into quarters.

0:04:12 > 0:04:15You want to sweat these for about ten minutes just so they get nice

0:04:15 > 0:04:18- and soft, no colour.- Now, where did you learn your love of food from?

0:04:18 > 0:04:21- From the parents?- Yeah, I guess so.

0:04:21 > 0:04:24My mum and dad are both great cooks.

0:04:24 > 0:04:28They moved the family to live in the hills of Wales

0:04:28 > 0:04:30when I was about six years old,

0:04:30 > 0:04:32they wanted to be very self-sufficient and that,

0:04:32 > 0:04:37obviously, involved keeping animals, we had chickens and ducks

0:04:37 > 0:04:39and goats which I had to milk.

0:04:39 > 0:04:44Planting lots of vegetables and just generally trying to, you know...

0:04:44 > 0:04:46Well, Wales has got a terrific larder up there.

0:04:46 > 0:04:48Were you right up in the highlands?

0:04:48 > 0:04:51Cos I was up in Anglesey, beautiful part of the world.

0:04:51 > 0:04:53Yeah, a little bit further south than that,

0:04:53 > 0:04:56just kind of inland from Aberystwyth and the Cambrian Mountains.

0:04:56 > 0:04:58Right.

0:04:58 > 0:05:01And, as a child, wanting to eat cakes...

0:05:01 > 0:05:04But your parents used to make everything, didn't they?

0:05:04 > 0:05:07That's right, yeah, everything - jams, chutneys

0:05:07 > 0:05:11and if I wanted a cake, I was basically handed a recipe book

0:05:11 > 0:05:14and told to make it, with a little bit of instruction initially.

0:05:14 > 0:05:17- It's the best way to be, though.- Yeah, absolutely.

0:05:17 > 0:05:19So, tell us about the Canteen,

0:05:19 > 0:05:22the ethos behind that then cos you started off with one.

0:05:22 > 0:05:25Yeah, we started our first one about five years ago.

0:05:25 > 0:05:27Approaching our fifth birthday.

0:05:27 > 0:05:30Really, we wanted to raise the standard of the cooking

0:05:30 > 0:05:32on the high street.

0:05:32 > 0:05:36British food, simple, prepared in-house,

0:05:36 > 0:05:39open all day so we're open from eight in the morning...

0:05:41 > 0:05:45- ..till 11 at night.- So, there's no lunch and dinner service?

0:05:45 > 0:05:47It literally goes all the way through,

0:05:47 > 0:05:48you can also have breakfast...

0:05:48 > 0:05:52- Sorry, can I just have some black pepper, please?- Yep, there you go.

0:05:52 > 0:05:54You can have breakfast at any time of day.

0:05:56 > 0:05:58Right, get those gurnard fillets in,

0:05:58 > 0:06:00you want to start that off nice and hot.

0:06:00 > 0:06:03And this is why it's good to keep that skin on it.

0:06:03 > 0:06:06- Yeah, that's right, you can get a nice, crispy skin off that.- Yeah.

0:06:08 > 0:06:12- You won't forget the garlic. - OK. Now, that needs to go in.

0:06:14 > 0:06:16So, you cook those onions and potatoes for how long roughly?

0:06:16 > 0:06:19OK, you're going to sweat those for about ten minutes,

0:06:19 > 0:06:21just till they're nice and soft.

0:06:22 > 0:06:26- Now, how many restaurants have you got at the moment?- Four.

0:06:26 > 0:06:30We've got one in Spitalfields, Baker Street, Canary Wharf

0:06:30 > 0:06:32and one in the Royal Festival Hall on the South Bank.

0:06:32 > 0:06:35And are we going to see Canteens opening throughout the UK?

0:06:35 > 0:06:37- Is that the plan? - It's definitely part of the plan.

0:06:37 > 0:06:41We want to open another 15 to 20 over the next 3 to 5 years.

0:06:41 > 0:06:44Just another 15 or 20(!) A bit like you, Bill.

0:06:47 > 0:06:49OK, so that's just browning off nicely.

0:06:49 > 0:06:53I'm just going to reduce the heat on that one a little bit.

0:06:55 > 0:06:59- I'm going to put the garlic in with the potatoes and onions.- Yeah.

0:06:59 > 0:07:01Some chicken stock.

0:07:03 > 0:07:05I'm cooking Louise's special portion here.

0:07:05 > 0:07:08Just a little bit cos you've got put the bacon in there as well.

0:07:08 > 0:07:10That's right. And you could, if you want...

0:07:10 > 0:07:14- Got that.- If you wanted the fish but you don't eat meat,

0:07:14 > 0:07:20you can do that with either vegetable stock and omit the bacon.

0:07:20 > 0:07:24Now, you mentioned your book. Tell us what that is then.

0:07:24 > 0:07:26Literally the same ethos as the restaurants - British food?

0:07:26 > 0:07:29Yeah, that's right, it's called Great British Food.

0:07:29 > 0:07:31It's just a collection of recipes, really,

0:07:31 > 0:07:34things that are on the menu at the moment

0:07:34 > 0:07:36like big favourites of our customers,

0:07:36 > 0:07:40and also things that have been on at some point over the past few years.

0:07:42 > 0:07:45I mean you don't have a different menu for each different restaurant?

0:07:45 > 0:07:48No, we have the same menu in all the restaurants,

0:07:48 > 0:07:49it's all exactly the same.

0:07:50 > 0:07:53We change it a few times a year, just seasonally,

0:07:53 > 0:07:57just so we can use things when they're at their best.

0:07:57 > 0:07:59OK, so I'm going to take those broad beans.

0:07:59 > 0:08:02If you could roughly chop that spinach for me.

0:08:04 > 0:08:07I'm going to put the broad beans into that stew.

0:08:09 > 0:08:11That's ready for you, the mint's there as well.

0:08:12 > 0:08:16- The bacon, you want this drained off, yeah?- That's right, thank you.

0:08:19 > 0:08:21And you're appearing at a lot of these food festivals.

0:08:21 > 0:08:23Yeah, I've been doing quite a few this year.

0:08:23 > 0:08:26There's a great one in Abergavenny coming up, isn't there?

0:08:26 > 0:08:28That's right, I'm doing that in September.

0:08:28 > 0:08:33Also done Taste Of London a few weeks ago and I'm doing a launch for the

0:08:33 > 0:08:40Real Food Market which is going to be in Royal Festival Hall next weekend.

0:08:40 > 0:08:42- Keeping busy then? - Yeah, just a little bit.

0:08:42 > 0:08:45So, the mint's going to go in there so I'll just swap that over.

0:08:45 > 0:08:47OK, I just need to flip over these fish fillets.

0:08:52 > 0:08:55So, you almost cook that all the way through on the skin side?

0:08:55 > 0:08:57That's right, yeah, and then just turn it over

0:08:57 > 0:09:01and give it just another minute on the other side, that's all it needs.

0:09:01 > 0:09:03- Right, so do you want to season this up?- Yeah.

0:09:07 > 0:09:11If people are looking for different types of fish that they could use?

0:09:11 > 0:09:12Great stuff like ling...

0:09:12 > 0:09:15Yeah, there's a lot of different sustainable fish around that

0:09:15 > 0:09:17people can use.

0:09:17 > 0:09:20There's ling, there's pollock, saying that,

0:09:20 > 0:09:23pollock has started to get a lot more expensive these days.

0:09:23 > 0:09:26Yeah, but don't just go for cod and haddock all the time.

0:09:26 > 0:09:28No, no, we try to use different things.

0:09:28 > 0:09:31We sell fish and chips in the restaurant, we have it on every day.

0:09:31 > 0:09:35- Is it done with beer batter?- No, we bread our fish and chips actually.

0:09:37 > 0:09:39Ah, you know, some of our bigger restaurants,

0:09:39 > 0:09:43we're serving up to 800 covers a day so...

0:09:43 > 0:09:46- Now, you've used chicken stock for this.- That's right, yeah.

0:09:46 > 0:09:48That's the reason why you haven't got any.

0:09:48 > 0:09:49Do you want some bacon on the top?

0:09:49 > 0:09:52I know what you vegetarians are like with your bacon.

0:09:52 > 0:09:53LAUGHTER

0:09:53 > 0:09:57- Do you want?- Could you put some of that bacon on that plate for me?

0:09:57 > 0:10:00- A bit of bacon on there? - Yeah.- How about that?

0:10:00 > 0:10:02OK, and then we just...

0:10:02 > 0:10:05- pop the gurnard on to the top. - It looks pretty. It looks so good.

0:10:08 > 0:10:12- There.- Almost there.- Yeah.

0:10:12 > 0:10:14- And there you have it. - Anything else on the top?

0:10:14 > 0:10:17- No, that's all ready to go. - Remind us what it is?

0:10:17 > 0:10:20Pan-fried fillets of gurnard, with new potatoes, broad beans,

0:10:20 > 0:10:22spinach, mint and some crispy bacon.

0:10:22 > 0:10:23How fantastic does that look?

0:10:28 > 0:10:31It looks fantastic, I know it tastes fantastic,

0:10:31 > 0:10:33because I had some in rehearsal.

0:10:33 > 0:10:35Have a sit over here, Cass. Dive into that.

0:10:35 > 0:10:36Tell us what you think.

0:10:36 > 0:10:40- Thank you.- Dive into that. Tell us what you think.

0:10:40 > 0:10:43- Have you had the fish before, Louise?- I haven't, no.- Gurnard.

0:10:43 > 0:10:47- Have you tried this before? - No, I'm not aware of gurnard's work.

0:10:47 > 0:10:49It's not the best name, but the texture, like you say,

0:10:49 > 0:10:52- is a bit like monkfish.- Pollock's not a great name either, is it?

0:10:52 > 0:10:55It's not very good, no. The texture is monkfish-y.

0:10:55 > 0:11:00Firm, meaty, similar to monkfish, but it's got a stronger taste, I think.

0:11:00 > 0:11:03It's also one of components of a fish soup or...

0:11:03 > 0:11:06Yeah, that's why it'll take flavours like bacon, stronger flavours.

0:11:06 > 0:11:07What do you reckon?

0:11:09 > 0:11:10Mm!

0:11:10 > 0:11:12Mm?

0:11:12 > 0:11:15It's much more... It takes a lot more eating.

0:11:15 > 0:11:16Yeah, than the lemon sole.

0:11:16 > 0:11:18- But it's a meaty fish.- Yeah. - Yeah, it's lovely.

0:11:18 > 0:11:19There you go, "it's lovely".

0:11:24 > 0:11:28That veg stew is a real summer treat. You have to try it.

0:11:28 > 0:11:31Coming up, I'll make cheese croquets with Lincolnshire Poacher

0:11:31 > 0:11:32for Richard E Grant,

0:11:32 > 0:11:36after Rick Stein hunts down a cheese of his own - Lancashire cheddar.

0:11:39 > 0:11:42I'm on my way to Lancashire, and you've probably guessed why...

0:11:42 > 0:11:44Because, on a culinary trip such as mine,

0:11:44 > 0:11:48where I'm really looking for good regional flavours and produce,

0:11:48 > 0:11:50I've been eagerly anticipating exploring

0:11:50 > 0:11:54the steamy depths of the county's most famous dish.

0:11:55 > 0:11:59So, I rang up a friend of mine, Nigel Haworth, at Northcote Manor,

0:11:59 > 0:12:02who's fiercely passionate about anything that comes from Lancashire,

0:12:02 > 0:12:06and said, "Please, can you make me the ultimate hotpot?"

0:12:08 > 0:12:11Which I'm pleased to say he did!

0:12:12 > 0:12:15Been cooking this for four hours now.

0:12:15 > 0:12:18It's a lovely pot. Is that a traditional pot, Nigel?

0:12:18 > 0:12:20That is, yeah.

0:12:20 > 0:12:24I'm told every household had one of these, in Lancashire.

0:12:24 > 0:12:27- It smells... - It smells wonderful, doesn't it?

0:12:27 > 0:12:31I don't think there's any dish that's more appetising than this, really.

0:12:31 > 0:12:32There isn't.

0:12:32 > 0:12:36And that long, slow cooking is the thing that makes it so special.

0:12:36 > 0:12:38What lamb cuts are in there?

0:12:40 > 0:12:42We use the cheap cuts of lamb.

0:12:42 > 0:12:45Under shoulder, we're looking at neck, and then shin.

0:12:45 > 0:12:49And shin's really important to get that real gelatinous feel

0:12:49 > 0:12:52- to your hotpot.- The thing I like is that it doesn't taste fatty.

0:12:52 > 0:12:57Quite often in a hotpot, it's almost overpoweringly rich fat.

0:12:57 > 0:13:01But the other thing that's so good about this is the red cabbage, right?

0:13:01 > 0:13:05Because the thing is about all these dishes, is the accompaniments.

0:13:05 > 0:13:09I think one of the main things about this area of Lancashire is that

0:13:09 > 0:13:12we have absorbed some of the influences of people

0:13:12 > 0:13:14coming in to live here.

0:13:14 > 0:13:17When a lot of the Asian people were brought over

0:13:17 > 0:13:20to work in the mills et cetera, and they brought all their spices over,

0:13:20 > 0:13:22you've now got, with Lancashire hotpot,

0:13:22 > 0:13:25a very spicy red cabbage, which you didn't have in the old days.

0:13:25 > 0:13:28- I sense a bit of star anise in there. - Star anise in there,

0:13:28 > 0:13:31chilli in there. Yeah.

0:13:31 > 0:13:36And it just enhances what we're doing today in Lancashire,

0:13:36 > 0:13:38so this is a today's Lancashire hotpot.

0:13:38 > 0:13:43Well, I have to say, on my last trip to find the perfect hotpot,

0:13:43 > 0:13:45and, indeed, I did find the perfect hotpot,

0:13:45 > 0:13:47at Nigel Haworth's place

0:13:47 > 0:13:53I couldn't find a hotpot in any pub, any restaurant, any hotel, anywhere.

0:13:53 > 0:13:55Lots of other food, as usual.

0:13:55 > 0:13:58Creole cooking, Thai cooking - you name it.

0:13:58 > 0:14:01But a local dish like hotpot? No chance.

0:14:01 > 0:14:04And you just think, "What is wrong with this country?"

0:14:04 > 0:14:06When you've got such a fantastic dish,

0:14:06 > 0:14:10which goes so well with red wine, why isn't it in the pubs?

0:14:10 > 0:14:13Please, chefs out there, start cooking your Lancashire hotpot.

0:14:13 > 0:14:16It's great. OK. First of all, I'm using best end chops,

0:14:16 > 0:14:21but I'm going to trim the whole end off, cos the thing about hotpot

0:14:21 > 0:14:25is not to get too much fat in there, otherwise it's a bit overpowering.

0:14:27 > 0:14:30Excuse me. I have to look down here now.

0:14:30 > 0:14:32Cutting myself with a mandolin is one thing,

0:14:32 > 0:14:35but chopping my fingers off is not quite the same joke,

0:14:35 > 0:14:36I think you'll agree.

0:14:36 > 0:14:39OK. There you go. It's knocking all that off.

0:14:39 > 0:14:42Now you've just got a very neat little chop like that,

0:14:42 > 0:14:44which will look really good in the finished stew.

0:14:44 > 0:14:46There's my best end chops done,

0:14:46 > 0:14:49but one thing I picked up from Nigel, and it's a really good idea,

0:14:49 > 0:14:53is to use some lamb shank as well, cos when that cooks over

0:14:53 > 0:14:57a long period, it makes the stew very nice and gelatinous.

0:14:57 > 0:15:00So I'm just going to slice some lamb shank...

0:15:02 > 0:15:04and put that in too. I've also got some kidneys.

0:15:04 > 0:15:07Some recipes do have lamb's kidneys, some don't,

0:15:07 > 0:15:08but I like a few kidneys in there.

0:15:08 > 0:15:10I've just cut them in half

0:15:10 > 0:15:13and removed the sinewy bits in the middle.

0:15:13 > 0:15:15I'm just hand-slicing these potatoes.

0:15:15 > 0:15:17You can use a mandolin, but, actually,

0:15:17 > 0:15:20if you do them by hand, they always end up a bit thicker, and you need

0:15:20 > 0:15:25a slightly chunkier slice, cos they'd otherwise break down in the cooking.

0:15:25 > 0:15:26There we go.

0:15:26 > 0:15:29To make up the hotpot, you brush the bottom of the pan

0:15:29 > 0:15:33with melted butter to stop the potatoes from sticking.

0:15:33 > 0:15:37Begin with potatoes and build up the stew in layers.

0:15:37 > 0:15:41Next, onions, and then the meat, half chops and half shin,

0:15:41 > 0:15:42and some of the kidneys.

0:15:42 > 0:15:46Now add thyme. I think it goes particularly well with lamb.

0:15:46 > 0:15:50A good quantity of salt and freshly ground black pepper.

0:15:52 > 0:15:56You often find other ingredients in a hotpot. I've added kidneys.

0:15:56 > 0:16:00But sometimes they put in black pudding, mushrooms,

0:16:00 > 0:16:03and even oysters when they were particularly cheap.

0:16:03 > 0:16:05It's important to season every layer.

0:16:05 > 0:16:09Finally, just some chicken stock, but you can use water.

0:16:09 > 0:16:13There'll be so much flavour in the stew anyway.

0:16:13 > 0:16:16Top with a neat layer of potatoes, because you want it to look

0:16:16 > 0:16:19pretty when it comes out of the oven, all brown and crackling.

0:16:21 > 0:16:23Just press those down a little bit.

0:16:24 > 0:16:27Now just a little bit of melted butter on the top.

0:16:27 > 0:16:31Actually, this Lancashire hotpot came from a time

0:16:31 > 0:16:35when nobody had ovens, and everybody took their individual pots

0:16:35 > 0:16:37to the local baker who put it in the baker's oven

0:16:37 > 0:16:39after he'd done his bread.

0:16:39 > 0:16:42Then when you came back, presumably from a shift at the mill,

0:16:42 > 0:16:46there was your pot all bubbling and hot - hence hotpot.

0:16:47 > 0:16:51I'm putting it in the oven for about two hours, but it's even better

0:16:51 > 0:16:55if you can leave it for about six to eight on a gentler heat.

0:16:55 > 0:16:58I took the lid off for the last 20 minutes.

0:16:59 > 0:17:01I can't think why regional stews like this

0:17:01 > 0:17:03aren't more available everywhere.

0:17:03 > 0:17:08I mean, think of a similar dish - scouse from Liverpool, or Irish stew,

0:17:08 > 0:17:10or Welsh cawl for that matter -

0:17:10 > 0:17:13all of them so good that, if they were in France,

0:17:13 > 0:17:16they would be famous regional specialities,

0:17:16 > 0:17:18like bouillabaisse in Marseilles,

0:17:18 > 0:17:20coq au vin in Burgundy,

0:17:20 > 0:17:21or cassoulet in the Languedoc.

0:17:22 > 0:17:24To finish off, some pickled red cabbage,

0:17:24 > 0:17:28which adds such a sharp piquancy to the dish.

0:17:31 > 0:17:32Still in Lancashire,

0:17:32 > 0:17:35I'm going to see the famous Mrs Kirkham,

0:17:35 > 0:17:38who owns a small farm in the shadow of the Pennines.

0:17:38 > 0:17:43I've used her Lancashire Cheese in my restaurant for about 20 years now.

0:17:43 > 0:17:46There are probably lots of people who think she's a product

0:17:46 > 0:17:50of some marketing man's imagination, like Mr Kipling,

0:17:50 > 0:17:54but she and her son Graham do make exceedingly good cheeses.

0:17:58 > 0:18:02We actually started making cheese, all those years ago

0:18:02 > 0:18:05because, running such a very small farm, with only 30 acres here...

0:18:07 > 0:18:11why I decided to make cheese was to keep us going in some industry.

0:18:11 > 0:18:13It is like a little cottage industry,

0:18:13 > 0:18:16and it has actually kept us in farming.

0:18:16 > 0:18:19If I hadn't made cheese,

0:18:19 > 0:18:21we would have been out of farming many years ago.

0:18:26 > 0:18:29It's like looking after a baby, really.

0:18:29 > 0:18:31Each one is individual,

0:18:31 > 0:18:35and you like them to have a lovely finish to them.

0:18:35 > 0:18:38So, if you make a nice job of binding them,

0:18:38 > 0:18:40they have a nice finish to them.

0:18:42 > 0:18:44I was surprised they matured the cheese

0:18:44 > 0:18:47in an old refrigerated lorry trailer.

0:18:47 > 0:18:50I thought it would be in a cool, stone cellar.

0:18:51 > 0:18:53This is around six to eight weeks old,

0:18:53 > 0:18:56so the curd's starting to break down, and this cheese is

0:18:56 > 0:18:59starting to go creamy, but you still get a nice milky taste.

0:18:59 > 0:19:01So if you just give this a go.

0:19:01 > 0:19:05Graham, Mrs Kirkham's son, reminded me of a fine wine maker.

0:19:05 > 0:19:07And, indeed, cheese is a bit like making wine,

0:19:07 > 0:19:10both from the point of view of the living culture that's

0:19:10 > 0:19:13added to the milk, and the long maturing process.

0:19:13 > 0:19:17Although I was taken aback at first, I really like the trailer.

0:19:17 > 0:19:21It's making use of everything and it does the job.

0:19:21 > 0:19:22It's not just when you eat it,

0:19:22 > 0:19:24but once you've eaten it and it's gone, you'll get this

0:19:24 > 0:19:27fantastic flavour in your mouth and it'll last for five or ten minutes.

0:19:27 > 0:19:32- It's so good!- That's beautiful. - Like a fine wine.- Yes!

0:19:33 > 0:19:35I love Mrs Kirkham's cheese

0:19:35 > 0:19:39and I can think of no better way of eating it than just with some

0:19:39 > 0:19:42nice crusty bread, a pint of beer and some pickled onions.

0:19:42 > 0:19:45But one of the things I notice about it is that it's very crumbly,

0:19:45 > 0:19:49and I was talking to a friend the other day, a lady,

0:19:49 > 0:19:52and she was saying, "Why don't you have any nice big salads

0:19:52 > 0:19:56"for us ladies at lunchtime in your restaurant?"

0:19:56 > 0:19:58And I thought, "Yeah, she's got a point."

0:19:58 > 0:20:02So, I thought of Mrs Kirkham's cheese and this is what I did.

0:20:02 > 0:20:05I made up some mixed salad leaves, including baby beetroot,

0:20:05 > 0:20:08lamb's lettuce and rocket.

0:20:08 > 0:20:11I poured on olive oil and sprinkled with salt and black pepper,

0:20:11 > 0:20:14and tossed everything in a big bowl.

0:20:15 > 0:20:18Then I thinly sliced some Lancashire cheese and crumbled it.

0:20:18 > 0:20:21What's special about this cheese is that it's creamy

0:20:21 > 0:20:25but also has a pleasing acidity about it.

0:20:25 > 0:20:29I started with some of the leaves, then I took some pancetta,

0:20:29 > 0:20:31which is like very fine streaky bacon...

0:20:31 > 0:20:33I'd already fried it

0:20:33 > 0:20:36until crisp with a little bit of balsamic vinegar.

0:20:36 > 0:20:40Next, the first lot of cheese, followed by some beetroot

0:20:40 > 0:20:45which I'd steeped in wine vinegar, with a little chilli and garlic.

0:20:45 > 0:20:46I added more leaves,

0:20:46 > 0:20:49gradually building up a really interesting lunch dish,

0:20:49 > 0:20:54designed specifically for the sort of people that like a big salad

0:20:54 > 0:20:57and a glass of Chardonnay in the middle of the day.

0:20:59 > 0:21:02Now then, it may not be the rufty-tufty way

0:21:02 > 0:21:04of eating Mrs Kirkham's cheese,

0:21:04 > 0:21:08but, for the ladies that lunch in my restaurant,

0:21:08 > 0:21:09it does very well, thank you.

0:21:16 > 0:21:17It's not just ladies that lunch

0:21:17 > 0:21:20who enjoy Mrs Kirkham's Lancashire cheddar. It's delicious

0:21:20 > 0:21:22and I've got some here, but my favourite...

0:21:22 > 0:21:23This is the Lancashire one.

0:21:23 > 0:21:26..but my favourite is this one - Lincolnshire Poacher.

0:21:26 > 0:21:29I'm going to show you a great dish, not just for ladies who lunch,

0:21:29 > 0:21:30but for guys too.

0:21:30 > 0:21:32It's potato croquettes, but cheese in the middle,

0:21:32 > 0:21:35with a little salsa and a salad on the side.

0:21:35 > 0:21:38Starting off here, we've got some baked potatoes which I've baked

0:21:38 > 0:21:40and then taken the filling out, because I want them quite dry.

0:21:40 > 0:21:43The problem is, when you boil them, they can be quite wet,

0:21:43 > 0:21:45particularly for croquettes. Salt and pepper in.

0:21:45 > 0:21:48I'm going to mould them into a croquettes

0:21:48 > 0:21:51and then flour, egg and breadcrumb them. These are our jackets here.

0:21:51 > 0:21:54You can obviously keep those and deep-fry them if you want.

0:21:54 > 0:21:55But this cheese is just delicious.

0:21:57 > 0:21:59Wonderful stuff, this one.

0:21:59 > 0:22:02We're just going to cut it up into wedges,

0:22:02 > 0:22:05then I'm going to mould that around my potato.

0:22:07 > 0:22:10Now, Richard, you're not a big fan of dairy produce, are you?

0:22:10 > 0:22:14- Not hugely, no.- Can you manage a bit of cheese, like this?

0:22:14 > 0:22:16- Yeah, I'll have a go. - We just put a little piece in there.

0:22:18 > 0:22:21And then pop that in there too, and then the idea is

0:22:21 > 0:22:25to mould this potato just over the top so the cheese is inside.

0:22:25 > 0:22:28This is different to the type of food you had in your upbringing.

0:22:28 > 0:22:31- You were brought up in Swaziland. - Yep.

0:22:31 > 0:22:35There wasn't a huge choice of stuff in the '60s, and I got,

0:22:35 > 0:22:38I think because of the heat, migraines when I was a kid,

0:22:38 > 0:22:42so cheese was the one thing that they said to avoid.

0:22:42 > 0:22:44What kind of food was it you were brought up on?

0:22:44 > 0:22:48- It was traditional English food, wasn't it?- Traditional English.

0:22:48 > 0:22:54We had an African cook who my mother taught to cook seven dishes,

0:22:54 > 0:22:57so each day of the week we knew exactly what we were going to get.

0:22:57 > 0:23:00- They were just all traditional English fare?- Yep.

0:23:00 > 0:23:04Roast beef, chicken, lamb, Lancashire hotpot,

0:23:04 > 0:23:07cottage pie, shepherd's pie,

0:23:07 > 0:23:09fish on a Friday, and that was it.

0:23:09 > 0:23:12I mean, getting the ingredients out there must have been hard work?

0:23:12 > 0:23:16Oh, there's plenty of meat, and a lot of stuff was tinned.

0:23:17 > 0:23:19And fish was not usually fresh,

0:23:19 > 0:23:21so my father used to eat these

0:23:21 > 0:23:24fluorescent orange kippers for breakfast,

0:23:24 > 0:23:27so I've had a life-long aversion to them ever since.

0:23:27 > 0:23:30You mentioned at the top of the show that your food heaven

0:23:30 > 0:23:34- would be these fantastic Mozambique prawns.- Yep.

0:23:34 > 0:23:37- That came from, what, your travels to Mozambique?- Yeah.

0:23:37 > 0:23:40We used to go, because it was the one place you could get to the sea,

0:23:40 > 0:23:44which was 100 miles from where we lived, so you could go,

0:23:44 > 0:23:45spend the day at the beach,

0:23:45 > 0:23:47and then have this big feast of prawns at night.

0:23:47 > 0:23:51- So it was great childhood memories of doing that.- Delicious.

0:23:51 > 0:23:54I mean, throughout your career, you went to Cape Town,

0:23:54 > 0:23:59came back to the UK, travelled so much...

0:23:59 > 0:24:03and what amazes me is that your love of cooking

0:24:03 > 0:24:05isn't just from your travels...

0:24:05 > 0:24:08Was it last week you ended up cooking for your birthday?

0:24:08 > 0:24:12- For 130 people?! - I know, it's complete madness.

0:24:12 > 0:24:17My wife is from Aberdeen, and she has this Scottish Calvinist idea

0:24:17 > 0:24:22that if you're going to entertain people to show your appreciation

0:24:22 > 0:24:24for your friendship or your love of them,

0:24:24 > 0:24:26that you should do all the cooking yourself.

0:24:26 > 0:24:28She said, "We're not having caterers."

0:24:28 > 0:24:31I said, "I can afford to!" She said, "We'll cook it ourselves."

0:24:31 > 0:24:33I said, "There's 130 people for my 50th birthday."

0:24:33 > 0:24:34She said, "Right, we're doing it."

0:24:34 > 0:24:36So, we cooked for three days and...

0:24:36 > 0:24:37it was worthwhile...

0:24:37 > 0:24:40- I nearly had a breakdown.- Seemed like a good idea, but never again.

0:24:40 > 0:24:44Exactly. When I first married her 24 years ago,

0:24:44 > 0:24:48I could barely boil an egg, so I've learnt along the way

0:24:48 > 0:24:51- watching guys like you. - Well, hopefully, yeah.

0:24:51 > 0:24:55I've taken the potato and the cheese, so it's inserted inside.

0:24:55 > 0:24:57I've got flour, egg and breadcrumb,

0:24:57 > 0:25:00and I've got some deep-frying in here.

0:25:00 > 0:25:03The secret of this is you deep-fry it at quite a low temperature.

0:25:03 > 0:25:05About 160, something like that.

0:25:05 > 0:25:09You want them just to colour gently, but not colour too much.

0:25:09 > 0:25:10I want to keep that cheese

0:25:10 > 0:25:12nice and melted in the middle.

0:25:12 > 0:25:13If it's cooked too hot,

0:25:13 > 0:25:16obviously, it's going to be brown on the outside

0:25:16 > 0:25:18and the cheese won't be soft in the middle.

0:25:18 > 0:25:21So a simple little salsa to go with this, because you have the potatoes

0:25:21 > 0:25:26and the cheese, then what you want is something sharp to offset it.

0:25:26 > 0:25:28We will just get some tomatoes, onions

0:25:28 > 0:25:30and gently fry these off.

0:25:30 > 0:25:35How many people in the country own one of these deep-fat fryers?

0:25:35 > 0:25:37I don't know. You can use a pan.

0:25:37 > 0:25:40I've got one! I never use it.

0:25:40 > 0:25:43The easiest way to test it, if you're doing it in a pan...

0:25:43 > 0:25:45Pans, you really don't want to use

0:25:45 > 0:25:47when you're deep-fat frying stuff if you can help it.

0:25:47 > 0:25:50Normal deep-fat fryer's the best. But if you are using a pan,

0:25:50 > 0:25:52be careful of the amount of oil you put in there

0:25:52 > 0:25:55and just drop a little bit of bread in there to test it first.

0:25:55 > 0:25:58And that will dictate whether the pan is at the right temperature.

0:25:58 > 0:26:01Don't just pop them in, throw a little bit of bread in.

0:26:01 > 0:26:02A little piece of bread.

0:26:02 > 0:26:05If it goes brown straightaway, you know it's too hot.

0:26:05 > 0:26:08Just keep checking them like that. In we go with the pan.

0:26:08 > 0:26:10This is kind of like a little warm salsa.

0:26:10 > 0:26:14We've got some capers in here to add a little bit of saltiness to it.

0:26:14 > 0:26:15We've got lemon juice,

0:26:15 > 0:26:18a touch of lemon juice.

0:26:18 > 0:26:19A bit of that in there.

0:26:19 > 0:26:23Red wine vinegar, which I love in salsas.

0:26:23 > 0:26:24A touch of that.

0:26:24 > 0:26:26And then rapeseed oil.

0:26:26 > 0:26:29Just delicious.

0:26:29 > 0:26:32Now, you've got a long day today lined up for you, haven't you?

0:26:32 > 0:26:35Yeah, it's the 60th anniversary of BAFTA,

0:26:35 > 0:26:39so I'm hosting the, er,

0:26:39 > 0:26:43film proms at the Albert Hall this evening.

0:26:43 > 0:26:46- This will be televised this evening?- Yes.

0:26:46 > 0:26:50It's going on BBC Two, I think. Radio 2, as well.

0:26:50 > 0:26:53So they're playing all film music from Dam Busters, all the way

0:26:53 > 0:26:55through Patrick Doyle's Much Ado About Nothing

0:26:55 > 0:26:58- to Harry Potter. All great British film music.- A bit of everything.

0:26:58 > 0:27:01If anybody's interested in listening to it, it is

0:27:01 > 0:27:02on Radio 3 this evening, as well.

0:27:02 > 0:27:06So we've got in here some salad, a bit more of this rapeseed oil,

0:27:06 > 0:27:08just a touch.

0:27:08 > 0:27:10A touch of olive oil.

0:27:10 > 0:27:13A touch of lemon juice, bit over the top like that.

0:27:13 > 0:27:15This a quick mix.

0:27:15 > 0:27:18Just keep it lovely and light, simple. Watercress as well.

0:27:18 > 0:27:21Love the pepperiness of this. Pop that on the plate.

0:27:21 > 0:27:23Then I'll drain these off.

0:27:23 > 0:27:26You can tell when they're just about ready,

0:27:26 > 0:27:28the cheese starts to come out of them.

0:27:28 > 0:27:30I'll just cut one on this board,

0:27:30 > 0:27:33so you can actually see what they look like.

0:27:33 > 0:27:35You just cut straight through.

0:27:35 > 0:27:38They're lovely, cheesy in the middle.

0:27:38 > 0:27:42And then, grabbing some of our salsa,

0:27:42 > 0:27:45I'll just put that on the side for you.

0:27:45 > 0:27:47It's not the king prawns yet.

0:27:47 > 0:27:50- That's if they get picked. - Please pick them! Please!

0:27:50 > 0:27:53Just a few of those on the side.

0:27:53 > 0:27:55A simple little brunch, that.

0:27:55 > 0:27:58Have a dive into that, tell us what you think.

0:27:58 > 0:28:00I know you're not a massive dairy fan, but...

0:28:00 > 0:28:03You've got potato in there to mix it up.

0:28:03 > 0:28:05They will be quite hot.

0:28:05 > 0:28:08So I'll burn my tongue.

0:28:08 > 0:28:11Mix it with a bit of salsa, probably. Cool it down.

0:28:13 > 0:28:15It is hot, yeah.

0:28:15 > 0:28:16LAUGHTER

0:28:16 > 0:28:18Just nod.

0:28:18 > 0:28:19RICHARD MUMBLES

0:28:24 > 0:28:26See, I did tell you it was hot, Richard.

0:28:26 > 0:28:28Now, if you'd like to try cooking any of the studio recipes

0:28:28 > 0:28:31you've seen on today's show, all of those are just a click away at

0:28:31 > 0:28:34bbc.co.uk/recipes.

0:28:34 > 0:28:36Today, we're looking back at some of the great

0:28:36 > 0:28:38cooking from the Saturday Kitchen archives.

0:28:38 > 0:28:40And now it's time for the man who won Ireland

0:28:40 > 0:28:43its very first Michelin star, Paul Rankin,

0:28:43 > 0:28:45to get creative with veal.

0:28:45 > 0:28:48And then he cooks some lettuce. I kid you not.

0:28:48 > 0:28:51- Welcome back.- Always enjoy it. - Exactly. What are we cooking today?

0:28:51 > 0:28:54- We're cooking some proper food. - Proper food.

0:28:54 > 0:28:56This is a rose veal chop.

0:28:56 > 0:28:58Check that out. It's a great British product.

0:28:58 > 0:29:01We're going to be cooking it up with some beautiful summer vegetables.

0:29:01 > 0:29:03We've got some romaine lettuce,

0:29:03 > 0:29:05some broad beans, some peas,

0:29:05 > 0:29:06scallions or spring onions.

0:29:06 > 0:29:08This is just like your garden at the moment.

0:29:08 > 0:29:10Jersey Royals, scallion

0:29:10 > 0:29:12and bacon, some herbs, butter.

0:29:12 > 0:29:14So all of this...

0:29:14 > 0:29:16Take away the lemon, all of this is British.

0:29:16 > 0:29:17All of it. There you go.

0:29:17 > 0:29:20First of all, you're going to get the veal out.

0:29:20 > 0:29:21I'm going to take the broad beans.

0:29:21 > 0:29:23OK, this is a veal chop.

0:29:23 > 0:29:26And rose veal chop.

0:29:26 > 0:29:32This particular cut is kind of as the sirloin goes into the rib.

0:29:32 > 0:29:35So it's part of the rib roast and you get chops all the way down.

0:29:35 > 0:29:41Now, rose veal is sort of humanely-reared veal.

0:29:41 > 0:29:44You'll get a lot of people watching this going, "Veal..."

0:29:44 > 0:29:46Still got that mentality as it was ten years ago.

0:29:46 > 0:29:48It's a weird thing.

0:29:48 > 0:29:52Basically, what it is, it is young beef.

0:29:52 > 0:29:54It's young beef.

0:29:54 > 0:29:56We should be eating more of it, shouldn't we, Arthur?

0:29:56 > 0:29:58It supports the dairy industry anyway.

0:29:58 > 0:30:01There's a lot of calves that come out of the industry,

0:30:01 > 0:30:04they just get culled. So we should be eating them.

0:30:04 > 0:30:06They either get culled or they get shipped off to

0:30:06 > 0:30:08Holland to get reared in crates.

0:30:08 > 0:30:13The rose veal, they are farmed in barns, about eight to ten in a barn.

0:30:13 > 0:30:16They get to roam about and do whatever they want, frolic.

0:30:16 > 0:30:20It gives a slightly darker colour,

0:30:20 > 0:30:22but it's still got that lovely texture.

0:30:22 > 0:30:24So lots of salt and pepper on it.

0:30:24 > 0:30:26It's wonderful on a barbecue.

0:30:26 > 0:30:29I'm just cooking it with a bit of light olive oil and butter.

0:30:29 > 0:30:33I'll just dice up a bit of my bacon and my potatoes.

0:30:33 > 0:30:36Broad beans, you want these podding and then podding again?

0:30:36 > 0:30:39These have been podded once, but you want them podded again?

0:30:39 > 0:30:43We don't have to blanch them and shell them, but I do love that.

0:30:43 > 0:30:46It adds a real bit of colour to this dish.

0:30:46 > 0:30:49So the bacon is going in there

0:30:49 > 0:30:52- for the potatoes.- Sorry.

0:30:52 > 0:30:57So you just chop the bacon up. This veal, you'll seal it?

0:30:57 > 0:31:00Bumping into you, man, it gives you a real shake.

0:31:00 > 0:31:03He's a big boy, I'm a bony guy!

0:31:03 > 0:31:05What were you talking about?

0:31:05 > 0:31:07This, you're going to seal it to add colour?

0:31:07 > 0:31:10Yeah, we want some really nice caramelisation on there.

0:31:10 > 0:31:12It's like cooking a steak.

0:31:12 > 0:31:15As I said, it's wonderful on the barbecue, as well.

0:31:15 > 0:31:18Actually, we're going to get the...

0:31:18 > 0:31:20the lettuce and peas on first.

0:31:20 > 0:31:22Get those ready.

0:31:22 > 0:31:25So, with the lettuce, I love to take

0:31:25 > 0:31:27the sweet heart of the lettuce.

0:31:27 > 0:31:30The top of the leaves can sometimes be a little bit bitter.

0:31:30 > 0:31:33You know an interesting fact about broad beans?

0:31:33 > 0:31:35That links you together, as well?

0:31:35 > 0:31:38Is that broad beans, you're supposed to give these

0:31:38 > 0:31:39to people when they get married.

0:31:39 > 0:31:43- Are you serious?- It means ensure the birth of a baby son.

0:31:43 > 0:31:47- I'm going to send...- You've got about a dozen, haven't you?

0:31:47 > 0:31:48LAUGHTER

0:31:48 > 0:31:50I was given a lot of... I'm going to send everyone

0:31:50 > 0:31:53a broad bean who gets married from now on.

0:31:53 > 0:31:54They're also delicious.

0:31:54 > 0:31:58But that shelling business, that's quite a hassle, isn't it?

0:31:58 > 0:32:00They are delicious. Bang in season at the moment.

0:32:00 > 0:32:03My garden's full of these and full of peas, as well.

0:32:03 > 0:32:06Another great thing out there, they call them habitas fritas,

0:32:06 > 0:32:10which are the... The Spanish actually deep-fry these

0:32:10 > 0:32:12with salt, don't they? A bit like we do peanuts.

0:32:12 > 0:32:15- They're absolutely delicious. - Are they the slightly dried ones?

0:32:15 > 0:32:18- But they're fried and roasted broad beans.- Very good.

0:32:18 > 0:32:22So need a bit more heat on this veal, actually.

0:32:22 > 0:32:25So, once it's nice and brown, we're going to pop it in the oven.

0:32:27 > 0:32:29That will take about eight minutes.

0:32:29 > 0:32:32You can cook that on top of the stove.

0:32:32 > 0:32:35A chop that size will take a good five minutes either side.

0:32:35 > 0:32:38About 400... about 200 degrees centigrade.

0:32:38 > 0:32:40- Classically, it's served pink. - There you go.

0:32:40 > 0:32:42What have you got in there?

0:32:42 > 0:32:44Just blanching the lettuce.

0:32:44 > 0:32:46It sort of removes a little bit of the bitterness.

0:32:46 > 0:32:49You can use the Little Gem, as well. You've got romaine there.

0:32:49 > 0:32:52But the Little Gem is very, very good for that, as well.

0:32:52 > 0:32:56- You didn't really put me on that website, did you?- Yeah, I did.

0:32:56 > 0:32:58- I bigged you up. - You won't be sorry.

0:32:58 > 0:33:00Jeanne will be happy.

0:33:00 > 0:33:01She'll love you for that, James!

0:33:01 > 0:33:04"You know that James Martin, I never trusted him! I never trusted him."

0:33:04 > 0:33:08The worst thing is, I put your mobile number on. No, joking.

0:33:08 > 0:33:09Right, here's the peas.

0:33:09 > 0:33:11This is a nice broth you'll serve this with.

0:33:11 > 0:33:13Well, it's kind of like a broth.

0:33:13 > 0:33:16Adding a little bit of chicken stock.

0:33:16 > 0:33:19And then in goes a bit of butter.

0:33:19 > 0:33:21In goes the veg.

0:33:24 > 0:33:26With the peas and everything else.

0:33:26 > 0:33:28What you need is one of Nick Nairn's handy scraper things.

0:33:28 > 0:33:31Do you want me to drain out this...

0:33:31 > 0:33:33There you go. Lettuce?

0:33:33 > 0:33:35Just whack that in there.

0:33:35 > 0:33:38- Get the broad beans in here, James. - There's the broad beans.

0:33:38 > 0:33:40You can see, once they've been podded it goes...

0:33:40 > 0:33:43Look how fresh and bright this is!

0:33:43 > 0:33:45..a fantastic green colour. There you go.

0:33:45 > 0:33:51Now, there is really something special about this time of year.

0:33:51 > 0:33:54From a chef's point of view, it's so exciting.

0:33:54 > 0:33:58You have got all this stuff coming on board. You've got...

0:33:58 > 0:34:00You're not having to buy stuff from abroad, are you?

0:34:00 > 0:34:03You've got so many great ingredients in the UK.

0:34:03 > 0:34:06And at this time, the first peas, the first broad beans.

0:34:06 > 0:34:09From a chef's point of view, that is exciting for us, isn't it?

0:34:09 > 0:34:12They're the first things to land on your doorstep, really.

0:34:12 > 0:34:15You think spring's here, but nothing has really arrived yet.

0:34:15 > 0:34:17When summer hits...

0:34:17 > 0:34:20People talk a lot about the first strawberries and things like that.

0:34:20 > 0:34:22But, for me, I kind of love

0:34:22 > 0:34:25the whole broad beans sort of thing.

0:34:25 > 0:34:29OK, quite interesting little potatoes here. A little technique.

0:34:29 > 0:34:30These are Jersey Royals.

0:34:30 > 0:34:33Not got long left in the season of Jersey Royals.

0:34:33 > 0:34:35This is a little bit cheffy.

0:34:35 > 0:34:37I just gently crush them, so that they keep their shape.

0:34:37 > 0:34:42What this does, it allows the butter to go into the potato

0:34:42 > 0:34:45and kind of flavour it without turning it into...

0:34:45 > 0:34:47Remember the first time, I think in the mid-'90s,

0:34:47 > 0:34:50when someone put crushed potatoes on their menu?

0:34:50 > 0:34:52Remember those? I couldn't believe it!

0:34:52 > 0:34:54My potatoes look like that, cos I always cook them

0:34:54 > 0:34:56for too long cos I'm drinking too much wine.

0:34:56 > 0:34:59- There you go! You become too cheffy!- Like, "Oh, gah!"

0:35:01 > 0:35:03We're making up this lovely, simple herb butter.

0:35:03 > 0:35:05Let's not put too much.

0:35:05 > 0:35:08You didn't cook that bacon, then?

0:35:08 > 0:35:10No, no. It's going to be cooked now.

0:35:10 > 0:35:15Because what I'm going to do here, this is a little sort of...

0:35:15 > 0:35:17It's something good to do at home. I think this works really well,

0:35:17 > 0:35:20cos you can have this all prepped up and then you pop it

0:35:20 > 0:35:23in the microwave for a couple of minutes.

0:35:23 > 0:35:25- You're going to do that? - Sure. There you go.

0:35:25 > 0:35:28What we're saying to the young chefs at the restaurant -

0:35:28 > 0:35:30taste, taste, taste, all the time.

0:35:30 > 0:35:34As you're cooking, check your seasoning.

0:35:34 > 0:35:37I'm such a great chef, that is so delicious!

0:35:37 > 0:35:39LAUGHTER

0:35:39 > 0:35:41Right, the herb butter's got tarragon,

0:35:41 > 0:35:45a little bit of chervil, parsley, bit of chives in there.

0:35:45 > 0:35:48This is basically a French dish.

0:35:48 > 0:35:50No, no. It's a British dish,

0:35:50 > 0:35:53but it's a French technique.

0:35:53 > 0:35:57And this is what they call fines herbes, in France.

0:35:57 > 0:36:01Arthur, you were trained like that originally.

0:36:01 > 0:36:04It's lovely, it's still lovely, isn't it?

0:36:04 > 0:36:07It's called parsley butter, where I come from!

0:36:07 > 0:36:09Cooking lettuce, am I the only one...

0:36:09 > 0:36:12Do you two think that's a bit weird?

0:36:12 > 0:36:14Just a little bit.

0:36:14 > 0:36:18I tell you, that would be lovely with a bit of goat's cheese on it.

0:36:18 > 0:36:21It would be delicious! I'm serious!

0:36:21 > 0:36:24I would go back to raw lettuce with some tomato, cucumbers.

0:36:24 > 0:36:28There you go, that's your bacon. It's cooked.

0:36:28 > 0:36:32So it just warms up, you get that beautiful scallion flavour in there.

0:36:32 > 0:36:33I need a touch of salt.

0:36:33 > 0:36:35I can't remember if I seasoned it.

0:36:35 > 0:36:36And then we just put

0:36:36 > 0:36:38three of those onto the plate.

0:36:38 > 0:36:41It doesn't really matter, they're sort of crushed potatoes anyway.

0:36:43 > 0:36:47- On it goes. - It is the essence of summer.

0:36:47 > 0:36:50Look at this chop. Look at that.

0:36:52 > 0:36:55I'd almost say it's manly food, but it's not.

0:36:55 > 0:36:57It's just really beautifully, delicious food.

0:36:57 > 0:36:59I will clear up after you.

0:36:59 > 0:37:01And a little bit of the pan juices.

0:37:03 > 0:37:05And finally, you've got a bit of butter on the top?

0:37:05 > 0:37:08A little bit of butter, and you're doing just the right thing.

0:37:08 > 0:37:11BLOWTORCH FIRES UP

0:37:11 > 0:37:13Just take a little bit off.

0:37:13 > 0:37:15Get that melted on the top.

0:37:15 > 0:37:18So, while that's melting, remind us what that is again?

0:37:18 > 0:37:21That's my rose veal chop

0:37:21 > 0:37:23with lemon and herb butter,

0:37:23 > 0:37:25braised summer vegetables and crushed potatoes.

0:37:25 > 0:37:27Looks delicious.

0:37:32 > 0:37:37It really is the essence of British cooking, that. Over here.

0:37:37 > 0:37:39Dive in. Now, are you a big fan of veal, or what?

0:37:39 > 0:37:41Well...sort of.

0:37:41 > 0:37:44You sit on the fence, that sort of stuff?

0:37:44 > 0:37:47I've never been completely convinced...

0:37:47 > 0:37:50There's some amazing suppliers producing veal now in the UK.

0:37:50 > 0:37:55This is quite an exciting time, I think.

0:37:55 > 0:37:56This is a very good product.

0:37:56 > 0:37:59Texturally, it is lighter than beef and a little bit more tender.

0:37:59 > 0:38:02And it's also got lower fat, as well, because it is not as old.

0:38:02 > 0:38:06- You've just taken a big chunk of fat there.- I know. I've just realised.

0:38:06 > 0:38:07Dive into this bit.

0:38:07 > 0:38:09I've been waiting to taste it all morning.

0:38:09 > 0:38:13To me, it's something that you just want to eat.

0:38:13 > 0:38:15This is a hungry man's kind of dish.

0:38:15 > 0:38:18- Or a hungry girl's kind of dish.- Mm!

0:38:18 > 0:38:20- It's delicious, isn't it? - Oh, that is delicious!

0:38:20 > 0:38:22It's something we should be eating a lot more of.

0:38:26 > 0:38:28So, if you know anybody that wants

0:38:28 > 0:38:31a baby son, send them a broad bean, apparently.

0:38:31 > 0:38:33Now, it's time for a trip down memory lane,

0:38:33 > 0:38:35with the one and only Keith Floyd.

0:38:35 > 0:38:37Today, he starts off singing the praises

0:38:37 > 0:38:40of a famous market in Brittany.

0:38:40 > 0:38:42It's OK if you like haddock, plaice

0:38:42 > 0:38:44and unidentified frying objects,

0:38:44 > 0:38:46but if you really want to taste

0:38:46 > 0:38:48the full variety fish landed in the Southwest,

0:38:48 > 0:38:50you need to come to France.

0:38:50 > 0:38:52Saint-Malo, for example.

0:38:52 > 0:38:54Quel dommage, ain't it?

0:38:56 > 0:38:58Good morning. It's a very, very early morning,

0:38:58 > 0:39:01but the sun's shining and we've finally made it to Saint-Malo.

0:39:01 > 0:39:03Excuse me if I'm looking a bit rough,

0:39:03 > 0:39:05but the crossing was, you know, a bit heavy.

0:39:05 > 0:39:08Anyway, look at this fabulous fish market we've found!

0:39:08 > 0:39:09It's quite incredible!

0:39:09 > 0:39:12I'm afraid it leaves English fish markets

0:39:12 > 0:39:13looking very sad, by comparison.

0:39:13 > 0:39:16Look, mountains of beautiful black mussels -

0:39:16 > 0:39:18like pearls, they are.

0:39:18 > 0:39:21And the cockles, aren't they delightful?

0:39:21 > 0:39:23Do we ever see cockles in England?

0:39:23 > 0:39:26Never, never, never, except in vinegar in jam jars.

0:39:26 > 0:39:30And fresh prawns, and shrimps, little brown beauties. Look at them.

0:39:30 > 0:39:32Pilchards, indeed.

0:39:32 > 0:39:34We can't be bothered to eat them in Cornwall

0:39:34 > 0:39:35where they catch them by the tonne.

0:39:35 > 0:39:38Here they are in Saint-Malo in France, of course.

0:39:38 > 0:39:40Other white fish is here.

0:39:40 > 0:39:43Really superb little sardines, absolutely magnificent

0:39:43 > 0:39:46for charcoal grilling, summer evenings and stuff like that.

0:39:46 > 0:39:48This is just over the top, isn't it? It's wonderful!

0:39:48 > 0:39:52Dogfish. Cooked with little sort of pink tomato sauce,

0:39:52 > 0:39:54absolutely magnificent.

0:39:54 > 0:39:57And skate, ray, cooked with black butter and capers and vinegar.

0:39:57 > 0:39:59Absolutely magnificent.

0:39:59 > 0:40:02Cod, all with which we can do is dip into batter and deep-fry.

0:40:02 > 0:40:04More mussels.

0:40:04 > 0:40:07What else is there? There's everything here! Oh, look...

0:40:07 > 0:40:09# Hold tight, hold tight

0:40:09 > 0:40:11FLOYD JOINS IN: # Hold tight, hold tight

0:40:11 > 0:40:15# Ooh I could like some seafood, Mama

0:40:15 > 0:40:16# Shrimpers and bites

0:40:16 > 0:40:18# They're very nice

0:40:18 > 0:40:21# Hold tight, hold tight

0:40:21 > 0:40:22# Hold tight, hold tight

0:40:22 > 0:40:25# ..Want some seafood, Mama

0:40:25 > 0:40:27# Steamers and sauce

0:40:27 > 0:40:29# And then, of course

0:40:29 > 0:40:32# I like oysters, lobsters too

0:40:32 > 0:40:35# Like a taste of fish

0:40:35 > 0:40:37# When I come home from work at night

0:40:37 > 0:40:39# I get my favourite dish

0:40:39 > 0:40:40# Fish!

0:40:40 > 0:40:42# Hold tight, hold tight

0:40:42 > 0:40:44# Hold tight, hold tight

0:40:44 > 0:40:48# Want some seafood, Mama... #

0:40:48 > 0:40:51And look at this, this is quite incredible.

0:40:51 > 0:40:53Fresh shrimps, absolutely live.

0:40:53 > 0:40:55Whenever did you see those? What a treat.

0:40:55 > 0:40:58And live langoustines, right next door. They'll eat everything!

0:40:58 > 0:41:00Look, those things are selling so fast,

0:41:00 > 0:41:03there won't be any left by the time we finish filming them.

0:41:03 > 0:41:05And even the humble winkle.

0:41:05 > 0:41:07Fantastic! It's fantastic!

0:41:07 > 0:41:10# ..Fish, fish, fish, fish

0:41:10 > 0:41:13# Fish, fish, fish, fish, fish

0:41:13 > 0:41:15# Fish, fish, fish, fish, fish

0:41:15 > 0:41:17# Fish, fish... #

0:41:17 > 0:41:21Look! What a plate of luxury! What a table of extravagance!

0:41:21 > 0:41:22This is remarkable!

0:41:22 > 0:41:25These are the things I told you about in England, that we

0:41:25 > 0:41:28send them all to France. And here they are.

0:41:28 > 0:41:30You don't buy them, the French know what to do.

0:41:30 > 0:41:33Look! It's fantastic. Live lobsters.

0:41:33 > 0:41:37Nice lady here, just an ordinary lady, buying a lobster for lunch.

0:41:37 > 0:41:40Pardon, Madame!

0:41:40 > 0:41:43And look at these, these beautiful little crabs for making fish soup.

0:41:43 > 0:41:45Absolutely incredible!

0:41:48 > 0:41:52I tell you one thing that really saddens me here -

0:41:52 > 0:41:55this is a fabulous cathedral for fish, but all of these lobsters,

0:41:55 > 0:41:59all of the spider crabs and all of the crabs that are here,

0:41:59 > 0:42:02all come from England, from Devon and Somerset and Cornwall coasts.

0:42:02 > 0:42:06That's what our fishermen are doing. We're not eating it, the French are.

0:42:06 > 0:42:09But well done the British fishermen for providing it anyway.

0:42:09 > 0:42:12But, in fact, with all this terrific food around the place,

0:42:12 > 0:42:15if I don't get myself a kitchen and start doing some real cooking soon,

0:42:15 > 0:42:17I'll just go potty!

0:42:20 > 0:42:22One of the charms of France is the market

0:42:22 > 0:42:26and, despite the inexorable advances of the hypermarche,

0:42:26 > 0:42:28street trading is still where it's at.

0:42:28 > 0:42:30Shopping in France is not a once a week,

0:42:30 > 0:42:33one store, one-hit exercise, like in England.

0:42:33 > 0:42:36They shop daily for freshness and choice,

0:42:36 > 0:42:39touching, smelling, testing the produce before they plan a menu.

0:42:39 > 0:42:41What a wondrous place!

0:42:41 > 0:42:43Home-made sausages, fresh vegetables,

0:42:43 > 0:42:46a side of beef, a fish head, or just a bone for stock.

0:42:46 > 0:42:48It's all available here.

0:42:48 > 0:42:50It's also a great social occasion

0:42:50 > 0:42:52and the nearby bars are filled with folk

0:42:52 > 0:42:53discussing tonight's dinner,

0:42:53 > 0:42:56and not the price of loo rolls or special offer coffee.

0:42:58 > 0:43:00'Anyway, back to business.

0:43:00 > 0:43:03'I've done the shopping, bought langoustines, mussels,

0:43:03 > 0:43:06'clams and things and, of course, spent too much money. But so what?

0:43:06 > 0:43:09'All I have to do now is procure a kitchen, because, of course,

0:43:09 > 0:43:11'the great BBC forgot to organise

0:43:11 > 0:43:13'when they planned this little mini break.

0:43:13 > 0:43:16'Anyway, I'll try a bit of British charm and see how we get on.'

0:43:16 > 0:43:18Six heures?

0:43:18 > 0:43:20Six heures, c'est puit. OK.

0:43:20 > 0:43:21SPEAKS IN FRENCH

0:43:21 > 0:43:23OK. C'est bon. Entendue.

0:43:23 > 0:43:26Merci beaucoup. Merci.

0:43:31 > 0:43:33So, you're still with me.

0:43:33 > 0:43:35If shopping around the place wasn't enough.

0:43:35 > 0:43:38But, actually, you can't do much with me now, because I've borrowed this

0:43:38 > 0:43:42superb kitchen and, at six o'clock, the chef is coming in and I'll

0:43:42 > 0:43:45prepare a meal for him of mussels and langoustines and stuff.

0:43:45 > 0:43:48But, so that you can see that properly on film in a moment

0:43:48 > 0:43:52or two, I have some basic homework to get going with.

0:43:52 > 0:43:53So, do excuse me.

0:43:53 > 0:43:56I've got to do my little bits of preparation.

0:43:59 > 0:44:03And get a few things happening.

0:44:03 > 0:44:06If you want to watch, you're very welcome.

0:44:06 > 0:44:08But I can't spend too much time with you

0:44:08 > 0:44:10at this precise moment.

0:44:10 > 0:44:12But what I can say is

0:44:12 > 0:44:15it's an absolute thrill to be let loose

0:44:15 > 0:44:18without any questions or complaints

0:44:18 > 0:44:20in one of these fabulous French kitchens.

0:44:22 > 0:44:24I do have work to do.

0:44:24 > 0:44:26Now, Jacques Yves, I wonder if you could...

0:44:26 > 0:44:29THEY SPEAK IN FRENCH

0:44:35 > 0:44:37'It's really good fun, this television lark.

0:44:37 > 0:44:40'Look, I'm talking to you, and yet I'm talking about something

0:44:40 > 0:44:42'completely different at the same time.

0:44:42 > 0:44:45'Anyway, I'm just making a rather standard white sauce

0:44:45 > 0:44:47'with butter, flour and milk.

0:44:47 > 0:44:49'You know, something you've all done before.

0:44:49 > 0:44:51'So, why don't you go off and work up an appetite?'

0:44:51 > 0:44:54RELAXED MUSIC

0:45:14 > 0:45:18The sun is shining, the good life goes on apace.

0:45:18 > 0:45:21Gently working up an appetite, these boules players will soon drift

0:45:21 > 0:45:24off to eat, after they've argued the subtleties of the last game.

0:45:24 > 0:45:28Life, like lobsters in France, is on the street.

0:45:28 > 0:45:30But at noon, everything stops for food

0:45:30 > 0:45:33and restaurants will fill with dustbin men and grand dames,

0:45:33 > 0:45:39who will munch with enthusiasm plates of crab, scallops, clams and sole.

0:45:39 > 0:45:43And clean their plates with bread and suck again on a claw.

0:45:48 > 0:45:50Culinary sisters of mercy in the kitchens

0:45:50 > 0:45:53create stunning tastes for you.

0:45:54 > 0:45:58You see, lunch is so important in France.

0:45:58 > 0:46:00It is the highlight of the day.

0:46:00 > 0:46:03Unlike the English, where we rush to the pub

0:46:03 > 0:46:06for a pint and a pie, they sip and philosophise

0:46:06 > 0:46:10in splendour and encourage cooks to create even greater marvels.

0:46:13 > 0:46:16Well, I hope you enjoyed your little walk around the town.

0:46:16 > 0:46:19While you've been out playing, I've been really very busy.

0:46:19 > 0:46:21I am now able to tell you what we're going to cook.

0:46:21 > 0:46:24But, one of the secrets of French cooking

0:46:24 > 0:46:27is that menus are planned after the shopping.

0:46:27 > 0:46:30You don't plan a menu and then go shopping,

0:46:30 > 0:46:32because you might not find the ingredients you want and you

0:46:32 > 0:46:35are forced to make a compromise, which results in a bad dish.

0:46:35 > 0:46:39So, if you're drifting past, like I was this morning, and you saw good

0:46:39 > 0:46:43mussels or good langoustines, you buy them, then you plan a menu.

0:46:43 > 0:46:46So, today's menu, the one we've planned,

0:46:46 > 0:46:48is to use these langoustines.

0:46:48 > 0:46:50And I'm going to cook them

0:46:50 > 0:46:52in a piquant tomato sauce.

0:46:52 > 0:46:55Now, the tomato sauce which is going to go with them

0:46:55 > 0:46:57is a fairly complicated thing.

0:46:57 > 0:46:59You need to use a liquidiser

0:46:59 > 0:47:00and you need to use sugar

0:47:00 > 0:47:02and chopped shallots and stuff like that.

0:47:02 > 0:47:05It's a detailed recipe that you can get from any cookery book or

0:47:05 > 0:47:08particularly mine, Floyd on Fish, when it comes out fairly soon.

0:47:08 > 0:47:11And I've cheated a bit, because I got Jacques Yves' chef

0:47:11 > 0:47:14to already make my tomato sauce for me.

0:47:14 > 0:47:15Clive, this is quite important.

0:47:15 > 0:47:17If you can come in close to see, that's a very smooth,

0:47:17 > 0:47:19freshly-made tomato sauce.

0:47:19 > 0:47:22Just make that, use a cookery book, use a recipe book.

0:47:22 > 0:47:24Have some of that ready. OK.

0:47:24 > 0:47:26Our other ingredients... Clive, this is a bit tricky,

0:47:26 > 0:47:28you've got to wander round a bit.

0:47:28 > 0:47:31..are going to be some finely chopped shallots...

0:47:33 > 0:47:36..and some finely chopped parsley.

0:47:37 > 0:47:42Jacques Yves's been very busy doing me some garlic, which he

0:47:42 > 0:47:44has taken the little coarse bit out of the middle.

0:47:44 > 0:47:47And we shall chop that up, not too finely,

0:47:47 > 0:47:50really just to crush it to get the flavour from it.

0:47:50 > 0:47:54OK? We need equally some olive oil,

0:47:54 > 0:47:56doesn't matter what mark.

0:47:56 > 0:47:58But it must be olive oil, incidentally.

0:47:58 > 0:48:00Corn oil will spoil this dish.

0:48:00 > 0:48:03And a little bit of hot pepper sauce or something to really

0:48:03 > 0:48:04gee up the flavour of it.

0:48:04 > 0:48:06OK, you've got all the ingredients.

0:48:06 > 0:48:09I've had a lovely morning so far shopping.

0:48:09 > 0:48:11I am desperate to get on with some cooking. So, if you can...

0:48:11 > 0:48:14You know, if you need to take a break, Clive, for a second,

0:48:14 > 0:48:16I'm going to the stove, follow me if you can,

0:48:16 > 0:48:18and I'll start cooking this wonderful dish.

0:48:18 > 0:48:21Which is, first of all, into a large saute pan,

0:48:21 > 0:48:26a good dollop of olive oil.

0:48:26 > 0:48:29Then we're going to chuck in our little shallots.

0:48:29 > 0:48:32Note, as usual and as always,

0:48:32 > 0:48:34I have the pan hot already.

0:48:34 > 0:48:35Always start with a hot pan,

0:48:35 > 0:48:37otherwise things will boil and not fry.

0:48:37 > 0:48:39And we want these to fry.

0:48:39 > 0:48:41In go the langoustines.

0:48:44 > 0:48:45Like that.

0:48:45 > 0:48:47Sorry to cut across you.

0:48:47 > 0:48:50Little mix of salt and pepper.

0:48:50 > 0:48:52You know, there's a point of honour at stake here,

0:48:52 > 0:48:56because I have got to cook supper for these rather brilliant chefs,

0:48:56 > 0:48:58and I want this to be the best langoustine I've ever made.

0:48:58 > 0:49:01And I am going to jolly well ensure that it is.

0:49:03 > 0:49:05Then, next, be a bit extravagant.

0:49:05 > 0:49:07If I can find it.

0:49:12 > 0:49:14Flambe au Cognac!

0:49:14 > 0:49:16That really gives it the je ne sais quoi.

0:49:16 > 0:49:20It's so essential to make these superb dishes.

0:49:20 > 0:49:23Let that reduce a little. OK?

0:49:23 > 0:49:27And then - take care not to burn yourself -

0:49:27 > 0:49:30in with the tomato sauce.

0:49:30 > 0:49:33We've got this unctuous, beautiful pink sauce

0:49:33 > 0:49:34bubbling away there.

0:49:36 > 0:49:38Let's just taste it.

0:49:38 > 0:49:40Always taste things.

0:49:40 > 0:49:43It's coming on extremely well so far. A bit of parsley in.

0:49:43 > 0:49:44And look how the colour is.

0:49:44 > 0:49:47I know we always mention colour on Floyd on Fish,

0:49:47 > 0:49:49but the colour is the essence of it.

0:49:49 > 0:49:52If it looks good, it's probably going to taste good.

0:49:52 > 0:49:55Now, just a few dashes of Tabasco.

0:49:55 > 0:49:57I'm using Tabasco, you could use

0:49:57 > 0:50:00any kind of piquancy that you fancy.

0:50:00 > 0:50:02And you stir those round.

0:50:02 > 0:50:04Very important thing with langoustines,

0:50:04 > 0:50:06cos we are cooking for gastronomes, today.

0:50:06 > 0:50:09Not gastronauts, you're the gastronauts.

0:50:09 > 0:50:12You know, the mythical, unidentified frying object people.

0:50:12 > 0:50:15These are the real ones. So I am undercooking these langoustines.

0:50:15 > 0:50:19They're going to be slightly undercooked and delicious, OK?

0:50:19 > 0:50:22We'll pull them off the stove now and eat them in a minute.

0:50:26 > 0:50:29Real French ale, extraordinary, isn't it? And, by God, I need it.

0:50:29 > 0:50:31Do you know, Jacques Yves peering over my shoulder

0:50:31 > 0:50:33has made me really nervous.

0:50:33 > 0:50:35So I've sent him off to lay the table, actually.

0:50:35 > 0:50:37But I've got to press on.

0:50:37 > 0:50:39I've got 15 minutes left to get this mussel dish on the road,

0:50:39 > 0:50:42which he's going to judge, presumably equally

0:50:42 > 0:50:44as harshly as he's been looking at my langoustines.

0:50:44 > 0:50:46If I can just recap on what we were doing.

0:50:46 > 0:50:48When I was in the market this morning,

0:50:48 > 0:50:50I couldn't resist this beautiful, fresh spinach.

0:50:50 > 0:50:52Stay where you are, Clive, I'll bring it over to you.

0:50:52 > 0:50:54And look how tender and young it is compared

0:50:54 > 0:50:56to the stuff we get in England.

0:50:56 > 0:50:58No big, thick stalks, no brown edges.

0:50:58 > 0:50:59Couldn't resist it.

0:50:59 > 0:51:01I know it makes a superb gratin dish.

0:51:01 > 0:51:04Mussels widely available, couldn't help buying those.

0:51:04 > 0:51:05And you saw me earlier,

0:51:05 > 0:51:07I just cooked them off, took them out of their shells.

0:51:07 > 0:51:08I got Jacques Yves to do that.

0:51:08 > 0:51:11About the only thing he's done today, except make me nervous.

0:51:11 > 0:51:13So they're already just lightly steamed

0:51:13 > 0:51:15and taken out of their shells.

0:51:15 > 0:51:17Then, the treat.

0:51:17 > 0:51:19The really good treat about being here in France

0:51:19 > 0:51:20was these little clams,

0:51:20 > 0:51:23which cost no money so I bought a couple of dozen of those.

0:51:23 > 0:51:25BANGING I steamed those...

0:51:25 > 0:51:28Something breaking up over there. Can I have an assistant?

0:51:28 > 0:51:31Producer, do something sensible, take that off - it's going to break.

0:51:31 > 0:51:34And I couldn't resist buying these clams.

0:51:34 > 0:51:39Steamed them open on an open tray on top of a hot oven.

0:51:39 > 0:51:41So I've got those, which I am very pleased about.

0:51:41 > 0:51:43And then, also earlier on this morning,

0:51:43 > 0:51:45you saw me make my bechamel.

0:51:45 > 0:51:49Well, everyone knows how to make a white sauce. That's what it is.

0:51:49 > 0:51:51Butter and flour and milk.

0:51:51 > 0:51:54Except, I am going to make it even richer in a moment by adding

0:51:54 > 0:51:57some egg yolk and some double cream.

0:51:57 > 0:51:59I cooked my spinach in the normal way,

0:51:59 > 0:52:01which I'll bring over to you, Clive.

0:52:01 > 0:52:03A bit hot and difficult in here, isn't it?

0:52:03 > 0:52:06That has been cooked right down, with no liquid at all.

0:52:06 > 0:52:09So now, if you come with me, I'll whack this in the oven

0:52:09 > 0:52:12and give it the gun, because I want to get back to

0:52:12 > 0:52:15being Floyd on Fish and not frightened of these Frenchmen!

0:52:15 > 0:52:18So come with me. Come in, come in. We haven't got a lot of time.

0:52:18 > 0:52:21Hold on that. We've got the producer working. This is absolutely amazing!

0:52:21 > 0:52:25I hope it hasn't burnt your fingers, darling. Has it burnt your fingers?

0:52:25 > 0:52:28He's actually in pain, holding a very hot dish.

0:52:28 > 0:52:30Clive, can you come in close?

0:52:30 > 0:52:32Clams... Don't worry about me at all.

0:52:32 > 0:52:34Just watch the processes here.

0:52:34 > 0:52:37The clams, the mussels, the spinach.

0:52:37 > 0:52:39A little bit of the bechamel.

0:52:39 > 0:52:43OK. Then that's on a fairly hot heat. We stir that in.

0:52:43 > 0:52:47It looks a bit strange at the moment, green and going cream.

0:52:47 > 0:52:51Now, stay where you are, because double cream into that

0:52:51 > 0:52:56to make it really extravagantly rich.

0:52:56 > 0:52:58Then, the coup de grace,

0:52:58 > 0:53:01as we could say, is some egg yolk stirred in.

0:53:01 > 0:53:04Now, if I can have my producer back with a dish.

0:53:04 > 0:53:07Stay with it, Clive. Don't leave us now.

0:53:07 > 0:53:10We've only got ten minutes before the real chef comes in.

0:53:12 > 0:53:15And the pudding is going to hit the fan, as they say.

0:53:15 > 0:53:18I think that's how they say, the pudding is going to hit the fan.

0:53:18 > 0:53:20Tip this into a nice, ovenproof dish.

0:53:20 > 0:53:22Doesn't that looked delicious?

0:53:22 > 0:53:25Stir it around, so the clams and mussels

0:53:25 > 0:53:28and the sauce are all equally distributed.

0:53:28 > 0:53:31In fact, I haven't got it too equally distributed there,

0:53:31 > 0:53:33so I'll just stir it around a little bit.

0:53:33 > 0:53:35And then I've got what we call fromage rape,

0:53:35 > 0:53:37grated Gruyere, this is.

0:53:37 > 0:53:40But you could use Cheddar, as long as it was very fine.

0:53:40 > 0:53:44But try to stay with the authentic flavours, OK? That is the dish.

0:53:44 > 0:53:47And now it has to go into the oven for about five or ten minutes.

0:53:47 > 0:53:48A very hot oven, mark you.

0:53:48 > 0:53:52Or under the grill for four or five minutes to brown slightly.

0:53:52 > 0:53:54I will do that straightaway,

0:53:54 > 0:53:56because time is pressing on.

0:53:56 > 0:53:59Jacques Yves will be back in a moment. He has laid the table.

0:53:59 > 0:54:02His assistant chef is coming, his wife is going to be there.

0:54:02 > 0:54:05This is the first time, honestly, that I have

0:54:05 > 0:54:09cooked in France for French chefs in the way I'm doing it now.

0:54:09 > 0:54:12Is it going to be a winner or a loser? We'll see in a moment.

0:54:12 > 0:54:16RELAXED MUSIC

0:54:22 > 0:54:24You don't like spinach very much, do you?

0:54:24 > 0:54:26- No, no.- No!

0:54:26 > 0:54:28- Is it the way that I've cooked it, you don't like it?- No, no.

0:54:28 > 0:54:30I didn't know it was spinach.

0:54:30 > 0:54:32You just don't like it.

0:54:32 > 0:54:34I cooked this, and she doesn't even like spinach!

0:54:34 > 0:54:37You know, what am I going to do now? What do you think of it?

0:54:37 > 0:54:39- Superb.- You like it? Honestly?

0:54:39 > 0:54:42Honestly. I'll have some more.

0:54:42 > 0:54:45Et vous, monsieur le chef, comment vous trouvez ma cuisine?

0:54:45 > 0:54:47C'est tres bon. Tres bon.

0:54:47 > 0:54:48- Vraiment tres bon?- Ah, oui.

0:54:48 > 0:54:50Regarde le camera, s'il vous plait, et repete apres moi,

0:54:50 > 0:54:53- "C'est vraiment tres bon." - C'est vraiment tres bon.

0:54:53 > 0:54:55And that, for you... I am sure you understand.

0:54:55 > 0:54:57You all take the Sunday Times. He actually says it's very good!

0:54:57 > 0:55:00So, I think I'm halfway there.

0:55:00 > 0:55:03I have been so frightened in the kitchen there.

0:55:03 > 0:55:05And now, he's telling us off because I'm getting over the top,

0:55:05 > 0:55:07as usual, having lots of glasses of wine

0:55:07 > 0:55:10and having a fine time. I don't care.

0:55:10 > 0:55:12Let's have some langoustines. How do they feel?

0:55:12 > 0:55:15Tell you what, if we could find someone useful to change the plates.

0:55:15 > 0:55:19Madame doesn't like spinach anyway.

0:55:19 > 0:55:21C'est pas la peine de le manger si tu n'aimes pas, hein?

0:55:21 > 0:55:24Mais j'aimais avant que tu me dises que c'etait des epinards.

0:55:24 > 0:55:28- C'est un surpris, quoi?- Oui! - C'est un surpris.

0:55:28 > 0:55:32- J'ai fini.- Non, non. Oui, j'ai fini. Bon. On est presse pour temps.

0:55:32 > 0:55:34That's the trouble, you see?

0:55:34 > 0:55:38Television won't even let you relax and enjoy yourselves.

0:55:38 > 0:55:41And that is one of the big problems with the English in general.

0:55:41 > 0:55:43They will rush food.

0:55:43 > 0:55:46Whereas the French take hours over eating and having a lovely time.

0:55:46 > 0:55:49Do you find, when the English people come here, that they rush?

0:55:49 > 0:55:52- No, they just take their time. - They're totally decontracte? Yeah.

0:55:52 > 0:55:54- They're fine. - Well, they're on holiday.

0:55:54 > 0:55:56They're on holiday, so they have got everything to go for.

0:55:56 > 0:56:01Bon, mais j'espere que tu preferes les langoustines aux epinards.

0:56:01 > 0:56:03Sinon, je me suicide.

0:56:03 > 0:56:06But look, when you've tasted these, tell me honestly,

0:56:06 > 0:56:08what I really want to know...

0:56:08 > 0:56:10Passe l'assiette, s'il te plait. Merci.

0:56:10 > 0:56:12If any of you are taking French lessons from me,

0:56:12 > 0:56:15unless you know the people very well, you mustn't tutoie them.

0:56:15 > 0:56:18It's quite rude. You must call them vous and monsieur.

0:56:18 > 0:56:20But we are friends here, so it's all right.

0:56:20 > 0:56:23I want you to tell me honestly, would you,

0:56:23 > 0:56:26if I turned up on your doorstep,

0:56:26 > 0:56:28do you think you might give me a job?

0:56:28 > 0:56:31Non, monsieur, c'est parfait.

0:56:31 > 0:56:34C'est parfait, oui. Non, mais ecoute.

0:56:34 > 0:56:35Would you give me a job?

0:56:35 > 0:56:39I mean, I've tried really hard to cook for you this afternoon,

0:56:39 > 0:56:41would you give me a job?

0:56:41 > 0:56:43Even peeling the potatoes? Anything?

0:56:43 > 0:56:45Any time you want.

0:56:45 > 0:56:47- Really?- You speak too much.

0:56:47 > 0:56:48I speak too much!

0:56:48 > 0:56:52- And you don't eat enough.- But if you work enough, it will be all right.

0:56:52 > 0:56:55You see? The hard patronne that is...

0:56:55 > 0:56:57She should be dressed in black

0:56:57 > 0:56:59and sit in one of those little glass cases.

0:57:04 > 0:57:06What a great piece of classic Keith Floyd there.

0:57:06 > 0:57:08As ever on Best Bites, we're looking back at some of the great

0:57:08 > 0:57:11cooking from the Saturday Kitchen archives.

0:57:11 > 0:57:13Still to come on today's Best Bites,

0:57:13 > 0:57:16it was Daniel Clifford's first time at the Omelette Challenge hobs,

0:57:16 > 0:57:18and he was about to do battle against Kenny Atkinson.

0:57:18 > 0:57:21Daniel was also keen to beat Sat Bains' time,

0:57:21 > 0:57:22but would he manage it?

0:57:22 > 0:57:25Find out how they both get on a little later.

0:57:25 > 0:57:27The very talented Marcus Wareing cooks halibut.

0:57:27 > 0:57:30He braises the fish and serves it with watercress,

0:57:30 > 0:57:33coddled quail's eggs and grilled baby leeks.

0:57:33 > 0:57:36And Aggie MacKenzie faced her food heaven or food hell.

0:57:36 > 0:57:39Would she get her food heaven - raspberries with my baked raspberry

0:57:39 > 0:57:42cheesecake, made with raspberries from her very own garden?

0:57:42 > 0:57:44Or would she get her dreaded food hell - cauliflower,

0:57:44 > 0:57:47with my pork pie and piccalilli picnic?

0:57:47 > 0:57:50Find out what she gets to eat at the end of today's show.

0:57:50 > 0:57:53Now, it's time for a lesson in serving noodles. That's right.

0:57:53 > 0:57:55It could only be the one and only Mr Ken Hom.

0:57:55 > 0:57:58- Great to have you on the show. - You're feisty today.

0:57:58 > 0:58:00I am, I'm on a roll, I'm on a roll.

0:58:00 > 0:58:02What are we cooking?

0:58:02 > 0:58:04I'm going to make you work at the pineapple,

0:58:04 > 0:58:07cos I've got to put you to work.

0:58:07 > 0:58:10- This is pork and pineapple? - This is lean pork fillet.

0:58:10 > 0:58:12You know, a lot of people, when they eat pork,

0:58:12 > 0:58:15they're worried about fat. This is really...

0:58:15 > 0:58:18You're speaking to the wrong bloke, Ken!

0:58:18 > 0:58:21I trim off the meat and eat the fat.

0:58:21 > 0:58:23But this is really healthy.

0:58:23 > 0:58:25This is perfect for him.

0:58:25 > 0:58:27Perfect for you.

0:58:27 > 0:58:29Except, there's a bit of a garlic in this.

0:58:29 > 0:58:32Simply because, otherwise,

0:58:32 > 0:58:33we won't have that oomph, you know?

0:58:33 > 0:58:36But it's kind of a background flavour, isn't it, really?

0:58:36 > 0:58:38I could never live without garlic.

0:58:38 > 0:58:39I have always grown up with that.

0:58:39 > 0:58:42So, we've got our pork. This is the pork fillet.

0:58:42 > 0:58:43Can I give you that?

0:58:43 > 0:58:47And what I'm going to do is just marinate that in some soy sauce.

0:58:47 > 0:58:49Now, particularly, what soy sauce are using?

0:58:49 > 0:58:51This is where most people have a problem.

0:58:51 > 0:58:53When they go to a Chinese restaurant, it is

0:58:53 > 0:58:55- not the same as cooking at home.- I know.

0:58:55 > 0:58:58But just soy sauce that you can find in any supermarket.

0:58:58 > 0:59:00The dark or the light?

0:59:00 > 0:59:03Well, you know, just plain soy sauce.

0:59:03 > 0:59:06Usually it's just one sort.

0:59:06 > 0:59:08And this is sesame oil.

0:59:08 > 0:59:10We just mix that together, like that.

0:59:10 > 0:59:12You can add a little bit of salt and pepper, if you want.

0:59:12 > 0:59:15- Now, soy sauce is quite salty, as well.- Exactly.

0:59:15 > 0:59:17But what you want to do is,

0:59:17 > 0:59:19if you're worried about salt,

0:59:19 > 0:59:22there's now sort of low sodium.

0:59:23 > 0:59:25You mix that together.

0:59:25 > 0:59:29You see that? And what we are going to do, while that is cooking...

0:59:29 > 0:59:32Now, you've got cornflour in. Why is the cornflour going in?

0:59:32 > 0:59:34Well, that keeps the marinade on the meat.

0:59:34 > 0:59:37OK, I am going to add our noodles there.

0:59:37 > 0:59:40Egg noodles? Salted water or plain water?

0:59:40 > 0:59:41Just plain water.

0:59:41 > 0:59:44And what you do is just mix that and put that aside.

0:59:44 > 0:59:46Now, this is his hell,

0:59:46 > 0:59:48which is this garlic.

0:59:48 > 0:59:50You need lots of it.

0:59:50 > 0:59:53And, you know, it goes wonderful with pineapple.

0:59:53 > 0:59:55It really is good.

0:59:55 > 0:59:57And one of the best ways to actually chop it

0:59:57 > 0:59:59is to just crush it like that.

0:59:59 > 1:00:04What is it about Chinese food and fruit and meat and bits and pieces?

1:00:04 > 1:00:08- Is it something that breaks down the meat?- It's a nice contrast to meat

1:00:08 > 1:00:11cos that's really light. I mean, that's really healthy.

1:00:11 > 1:00:14A lot of people are so concerned about, sort of, eating well

1:00:14 > 1:00:19- and this is probably one of the best ways to combine with meat.- Yeah.

1:00:19 > 1:00:21And you get your fruit at the same time.

1:00:21 > 1:00:25Now, we want to heat up our wok until it's very hot,

1:00:25 > 1:00:28- and that's also very crucial.- Now, a masterclass on wok cooking.- Yes.

1:00:28 > 1:00:31One of the first ingredients that people put in is a big no-no,

1:00:31 > 1:00:33which is this stuff - they put sesame oil in.

1:00:33 > 1:00:37Not the sesame oil but just regular, any type of vegetable oil.

1:00:37 > 1:00:40Make sure it's hot before you actually add the oil.

1:00:40 > 1:00:42It could be groundnut oil, something like that?

1:00:42 > 1:00:45Yes, groundnut oil, sort of sunflower oil is fine.

1:00:45 > 1:00:47And you see how it's smoking like that?

1:00:47 > 1:00:50You know, you don't need to call...

1:00:50 > 1:00:53- Get it nice and hot. - ..our policeman over there!

1:00:53 > 1:00:57- Get it nice and hot. - Yeah, get it nice and hot like that.

1:00:57 > 1:01:00And what you do is... You see how that's sizzling?

1:01:00 > 1:01:01That's what you should hear.

1:01:01 > 1:01:04If you don't hear that, that means your wok is not hot enough and

1:01:04 > 1:01:08the meat will start steaming instead of being sort of grilled like that.

1:01:08 > 1:01:12And what I like to do is, I like to also drain it

1:01:12 > 1:01:13all off as soon as it's done.

1:01:13 > 1:01:16- Cos it shouldn't be oily, should it? - No, it shouldn't be oily.

1:01:16 > 1:01:21But you need oil to give it a good head start.

1:01:21 > 1:01:24Now, if you could chop up some spring onions for me, young man.

1:01:24 > 1:01:26So what is Ken Hom up to at the moment,

1:01:26 > 1:01:29cos January next year's quite interesting for you -

1:01:29 > 1:01:31relaunching your cookbook, 25 years in the industry?

1:01:31 > 1:01:35Yes, this is how long I've been around. Too long!

1:01:35 > 1:01:37- You weren't even born yet! - Trust me, I was.

1:01:37 > 1:01:40- You weren't even born yet! - I was! I was!

1:01:40 > 1:01:41He wasn't even born yet!

1:01:42 > 1:01:45But you're lecturing across the country as well, are you?

1:01:45 > 1:01:50No, I'm at Oxford Brookes University, Oxford Gastronomica.

1:01:50 > 1:01:55We're doing a series of public lectures, and this Monday,

1:01:55 > 1:01:59we're going to have the former Governor of Hong Kong,

1:01:59 > 1:02:00Lord Chris Patten,

1:02:00 > 1:02:06deliver the first lectures on food and how it's affecting our lives.

1:02:06 > 1:02:08These things are really, sort of, important issues.

1:02:08 > 1:02:11Now, you see pork like this that is lean.

1:02:11 > 1:02:13- What you want to do is not to overcook it.- Yup.

1:02:13 > 1:02:16People tend to overcook things.

1:02:16 > 1:02:18Now we're going to just drain that off and let that sit.

1:02:18 > 1:02:22- Right, we've got the garlic. - Yes, we've got the garlic in there.

1:02:22 > 1:02:23And that's what'll give it taste

1:02:23 > 1:02:26and if you could actually put the pineapple in there,

1:02:26 > 1:02:28that would be wonderful. Yes.

1:02:28 > 1:02:32And you can chop up the coriander, if you don't mind doing that? Yes, chef.

1:02:32 > 1:02:33Thank you very much.

1:02:33 > 1:02:36But restaurants are still an important part of your life.

1:02:36 > 1:02:38- You still do a lot of consulting? - Oh, yes. I'm actually working

1:02:38 > 1:02:41on a project in Thailand in a restaurant,

1:02:41 > 1:02:45and that's fun because the ingredients you use in Thailand

1:02:45 > 1:02:47are just so absolutely wonderful.

1:02:47 > 1:02:51And everything... Like, this kind of dish would really go well in Thailand

1:02:51 > 1:02:55because of all these exotic fruit. You can use mango, for instance.

1:02:55 > 1:02:57I'm just going to add some soy sauce to that.

1:02:57 > 1:02:59I can't have you on without mentioning the Olympics.

1:02:59 > 1:03:01And a bit of sugar. Yes!

1:03:01 > 1:03:06- Were you watching it?- I was a devoted... Glued to the telly.

1:03:06 > 1:03:10And the launch and up to the very, very finish.

1:03:10 > 1:03:13I was very, very proud to see...

1:03:13 > 1:03:16- Because amazing buildings they built as well.- Ah! It's incredible.

1:03:16 > 1:03:21And I had seen it when I did some filming in March and, I tell you,

1:03:21 > 1:03:26it is so staggering what's happening in China now that it's mind-boggling.

1:03:26 > 1:03:28And...

1:03:28 > 1:03:31You know, the athletic...

1:03:33 > 1:03:36..events were just amazing.

1:03:36 > 1:03:40- Do you think we'll do the same in the UK?- I hope so.

1:03:40 > 1:03:42- "Hope so".- That's controversial!

1:03:42 > 1:03:45- This is where you put the sesame oil in it.- Just a bit of sesame oil.

1:03:45 > 1:03:48And you notice I'm not even cooking it.

1:03:48 > 1:03:50- Just sort of mixing that. - Put your onions in. There you go.

1:03:50 > 1:03:53Yeah, mix that with your onions. Just put that on the side.

1:03:53 > 1:03:57He's watching now. You can do this. You can attempt this one.

1:03:57 > 1:04:01He's just thinking, "I haven't got a pan in my kitchen."

1:04:01 > 1:04:03- We've finished that... - He's got no kitchen!

1:04:03 > 1:04:05Which kitchen(?)

1:04:05 > 1:04:06I have to give him more.

1:04:06 > 1:04:10I tell you, if I gave him a wok, afterwards he'll start.

1:04:10 > 1:04:14- Yeah, I'm sure he will. We've got coriander in here.- Yes.

1:04:14 > 1:04:17See this kind of... A dish like this,

1:04:17 > 1:04:19it's not only tasty but it's very healthy.

1:04:19 > 1:04:23That's perfect for the things that you're interested in eating.

1:04:23 > 1:04:26But, like you say, the secret with pork is really don't overcook it.

1:04:26 > 1:04:28Don't overcook it. It's a bit like rabbit.

1:04:28 > 1:04:31If you overcook it, it'll be very dry.

1:04:31 > 1:04:33Look at it. That just took minutes.

1:04:33 > 1:04:35You've got a bit of sugar there. Do you want a bit of sugar?

1:04:35 > 1:04:39Yes, I added a little bit of that to the pork and pineapple

1:04:39 > 1:04:42because that gives it a nice, sweet, wonderful taste.

1:04:42 > 1:04:44You can use mango, and, in fact, you know,

1:04:44 > 1:04:46what's very good with this is papaya.

1:04:46 > 1:04:48Now, I know you're a big fan of mixing fruits

1:04:48 > 1:04:51- and particularly meats, as well, together.- Yes.- This combination,

1:04:51 > 1:04:54- pineapple, what would you have put it with?- I love it. I love it.

1:04:54 > 1:04:57I was just going to ask Ken, apart from pineapple and mango,

1:04:57 > 1:05:00is there any other fruit you would recommend?

1:05:00 > 1:05:03I've tried papaya and one time I did something like this

1:05:03 > 1:05:06with orange and apples.

1:05:06 > 1:05:10- Apples? Apples would be great. - And, you know, it's funny,

1:05:10 > 1:05:14when you cook fruit, it brings out even more flavour. Do you know that?

1:05:14 > 1:05:17- Yeah. It's delicious. I'll put a few more of these...- Yes.

1:05:17 > 1:05:20..spring onions on for you. Now you can pop the pork on.

1:05:20 > 1:05:23Thank you. OK, look at that. This is just something...

1:05:23 > 1:05:27How's that? A meal... Well, that's a starter in Yorkshire

1:05:27 > 1:05:29but it's a meal for six down here, isn't it!

1:05:29 > 1:05:32No, it's a village in China!

1:05:34 > 1:05:36That's what we call a canape where I come from.

1:05:36 > 1:05:38So, remind us what that is again.

1:05:38 > 1:05:41Yes, that's pork, pineapple, stir-fried pork with pineapple,

1:05:41 > 1:05:44and that's simple with some coriander.

1:05:44 > 1:05:46Done in seven minutes. Easy as that.

1:05:51 > 1:05:54It smells incredible, I have to say.

1:05:54 > 1:05:57Come on over here, Ken. There you go. Dive in.

1:05:57 > 1:06:00No doubt the size of this fella, he'll eat the whole entire lot.

1:06:00 > 1:06:03- Are you a fan of stir-fries? - That's a portion for him, I think.

1:06:03 > 1:06:05Stir-fries, yes, cos they are so quick.

1:06:05 > 1:06:08But it's going out to eat rather than attempt it yourself?

1:06:08 > 1:06:10It doesn't have to be a fancy restaurant.

1:06:10 > 1:06:12- It's something you could attempt. - You know what? If you like it hot,

1:06:12 > 1:06:15you can add some chilli bean sauce to that and...

1:06:15 > 1:06:17- Chilli and pineapple go... - Oh, fantastic!

1:06:17 > 1:06:20What about some chilli flakes? Could you add chilli flakes?

1:06:20 > 1:06:23- Yes, you could add chilli flakes. - That is really nice, actually.

1:06:23 > 1:06:25Could you taste the garlic in there or not?

1:06:25 > 1:06:27- I know you skip round the garlic bit.- Yeah, I did.

1:06:27 > 1:06:29I saw a few escapees lurking in there.

1:06:29 > 1:06:31But it's just there as a background taste.

1:06:31 > 1:06:34Yes, and you know garlic is so good for your health.

1:06:34 > 1:06:37I suppose it would work well with beef.

1:06:37 > 1:06:39It would work well with beef and chicken...

1:06:39 > 1:06:41Absolutely. How can you live without it?

1:06:41 > 1:06:43- And the pineapple I like. - Just going to try it, chef.

1:06:44 > 1:06:47- Mm.- See, he would probably like it spicier.

1:06:47 > 1:06:51I would definitely like some chilli but it's fabulous. Fabulous.

1:06:56 > 1:06:59Rav Wilding there. Probably the only person in the world

1:06:59 > 1:07:01who doesn't actually own a wok.

1:07:01 > 1:07:04I get the feeling, from watching the following clip, that Daniel Clifford

1:07:04 > 1:07:07was a little nervous about taking part in the Omelette Challenge

1:07:07 > 1:07:11for the very first time but would he beat Kenny Atkinson's previous time?

1:07:11 > 1:07:14And would he beat his best mate Sat Bains? Take a look at this.

1:07:14 > 1:07:16Daniel, it's your first time at this.

1:07:16 > 1:07:19Who would you like to beat on our board? Pick a chef.

1:07:19 > 1:07:22- There's some big names there, aren't there?- Yep.- Well, Mr Bains.

1:07:22 > 1:07:25- I'd like to beat Mr Bains. - Mr Sat Bains there,

1:07:25 > 1:07:28sat in the middle. There you go. Looks good to me. Kenny?

1:07:28 > 1:07:31I...I just want to get on the board again!

1:07:31 > 1:07:34Right up there. 34.76 seconds. Usual rules apply.

1:07:34 > 1:07:36Let's put the clocks on the screens, please.

1:07:36 > 1:07:38Are you ready? Three-egg omelette.

1:07:38 > 1:07:41Cooked as fast as you can. Are you ready? Three, two, one, go.

1:07:43 > 1:07:44Different techniques here.

1:07:46 > 1:07:48I think somebody's been practising here.

1:07:52 > 1:07:54Make sure it's an omelette. It's got to be an omelette.

1:07:56 > 1:07:58Look at that!

1:07:58 > 1:08:00GONG

1:08:00 > 1:08:01Eh! Who's been practising?

1:08:03 > 1:08:06He's been practising and you haven't, by the looks of things.

1:08:06 > 1:08:07I'm not bothered!

1:08:07 > 1:08:09There you go, scrambled egg.

1:08:13 > 1:08:15Yeah... Both... This one's...

1:08:16 > 1:08:19- You said you weren't practising, chief.- Well...

1:08:19 > 1:08:23He's definitely been practising. This one, however, Kenny...

1:08:23 > 1:08:26- I know. I missed the butter. Went down there.- You know...

1:08:27 > 1:08:31- It's good, that.- It's not bad.- And you get a little bit on here.- Yeah.

1:08:31 > 1:08:33You get an omelette there and scrambled eggs there.

1:08:33 > 1:08:36That's a first, actually!

1:08:36 > 1:08:38- Cor, I think I burnt my hand there! - It's hot, isn't it?

1:08:39 > 1:08:42- Kenny...- Don't even ask, chef. Don't even ask.

1:08:46 > 1:08:49Depends if you'll give us points for doing two types of egg dishes.

1:08:49 > 1:08:51You're not going on with that.

1:08:51 > 1:08:54You can't go on with that one. 28.44 seconds.

1:08:54 > 1:08:58- However, Daniel...- Come on, come on! - Come on!- Please!

1:08:58 > 1:09:02Glyn said he'd do something very special if, er, I did well.

1:09:04 > 1:09:06- (Please!)- You wanted to beat him?

1:09:06 > 1:09:09- Yeah, I wanted to beat... - To beat Sat?- Yeah. Yeah.

1:09:09 > 1:09:12- You've beaten him.- Go on?

1:09:12 > 1:09:15- You've beaten everybody in this board.- Oh, bring it home!

1:09:15 > 1:09:18- You've beaten half of the people on this board!- Oh, yeah! Great!

1:09:18 > 1:09:20Look at him!

1:09:22 > 1:09:25- Please!- Grown-up men cry! Look at him! You did it...

1:09:25 > 1:09:28Oh, chief... (Where's it going? Where's it going?)

1:09:28 > 1:09:30- Please!- Look at his face!

1:09:30 > 1:09:32- In 18...- Oh, chief!

1:09:34 > 1:09:36Oh, yes!

1:09:38 > 1:09:40Thank you very much.

1:09:42 > 1:09:45He's more happy than when he won his two stars, but there you go!

1:09:49 > 1:09:52I think Daniel was pleased with that result.

1:09:52 > 1:09:54It's always been a pleasure to cook with Marcus Wareing,

1:09:54 > 1:09:56and when he's brandishing a chunk of halibut,

1:09:56 > 1:09:59you know you're in for a special treat.

1:09:59 > 1:10:01Good to have you on the show. Congratulations, by the way,

1:10:01 > 1:10:04cos this is your new restaurant. It's going to be after tonight.

1:10:04 > 1:10:06That's right. Last one tonight.

1:10:06 > 1:10:09The sign comes down and then a new sign goes up a week later.

1:10:09 > 1:10:12A week later. The Berkeley Hotel. Marcus Wareing at the Berkeley.

1:10:12 > 1:10:15- Can't wait.- Still keep your Michelin stars, your two stars.

1:10:15 > 1:10:16- That's right. Same team...- But today

1:10:16 > 1:10:19you're Marcus Wareing on Saturday Kitchen.

1:10:19 > 1:10:22- So, what are we cooking? - OK, we're going to do halibut.- Yeah.

1:10:22 > 1:10:24A filleted piece of halibut. First of all, James, I want you to

1:10:24 > 1:10:27just quickly do me some beurre noisette, and we're going to do

1:10:27 > 1:10:29these little quail eggs.

1:10:29 > 1:10:32Beurre noisette is brown butter, which we just take a few knobs

1:10:32 > 1:10:35- in here, nice hot pan like that. - We'll just colour that nicely.

1:10:35 > 1:10:39And we're going to be serving this with some little blanched leeks,

1:10:39 > 1:10:42and some cob nuts, which you're going to do.

1:10:42 > 1:10:45- Cob nuts, which I'm doing now, yes. - Just going to top and tail the leeks,

1:10:45 > 1:10:49like so, and just very quickly we'll actually char-grill them

1:10:49 > 1:10:54but I just like to blanch them first. A pan of boiling water, like so.

1:10:54 > 1:10:57- OK, that's it. I'm there.- OK.

1:10:57 > 1:11:00Now, you're going to little coddle, these?

1:11:00 > 1:11:02- So these just go into the little pot?- That's right. Butter,

1:11:02 > 1:11:04and then crack the egg...

1:11:04 > 1:11:08And then we'll just put them into the water over here with the leeks.

1:11:08 > 1:11:11As soon as the leeks have finished, we'll drop those into there.

1:11:11 > 1:11:14- So why the nut-brown butter? Why's that?- Just the flavour.

1:11:14 > 1:11:18Normally you'd put them into a pan and you'd get the butter to go brown

1:11:18 > 1:11:23but because it's poached in the water, we just add it in first.

1:11:23 > 1:11:24And talking about poached,

1:11:24 > 1:11:27these are the little quail eggs that I'm putting in here.

1:11:27 > 1:11:29No split yolks, James.

1:11:29 > 1:11:34- I'll try my best. They go in there. Right, yeah.- So we do six of those.

1:11:34 > 1:11:37OK, I've got a little bit of oil in this pan and I'm just going to put

1:11:37 > 1:11:38a drop of butter.

1:11:38 > 1:11:42Now, these little moulds, they get them in kitchenware shops now,

1:11:42 > 1:11:45- can't you, these moulds?- You can. They're very easy to get hold of.

1:11:45 > 1:11:46Little non-stick mats and moulds.

1:11:46 > 1:11:49You can put them in the oven as well. You can bake with them.

1:11:49 > 1:11:51Put them into the pot of water.

1:11:51 > 1:11:53OK, I've put a little oil in there, James, a touch of butter

1:11:53 > 1:11:57and I'm just going to drop in this washed watercress for the puree.

1:11:57 > 1:12:00I've just reserved a few leaves back over there...

1:12:00 > 1:12:03- for the garnish.- No cracked yolks. Look at that.- How you getting on?

1:12:03 > 1:12:07- Oh, one. One's cracked. - When you've done that...

1:12:07 > 1:12:10OK, the watercress in. Little seasoning, James.

1:12:10 > 1:12:12It's a good idea, if you're going to do this at home,

1:12:12 > 1:12:15do it near where your pan's going to be.

1:12:15 > 1:12:19- Shall I come over? - I'm there, I'm there!

1:12:19 > 1:12:21Leeks out. That's it.

1:12:21 > 1:12:23- Good man. Perfect, perfect. - They're in.

1:12:23 > 1:12:26- Right, I've taken the leeks out.- OK.

1:12:26 > 1:12:31Watercress is in there. Just dry off the leeks and just a little...

1:12:31 > 1:12:34Now, cob nuts. Where can people get cob nuts from?

1:12:34 > 1:12:36- GREGG:- They're actually Kent.

1:12:36 > 1:12:41They're all over Kent. In fact, cob is the Anglo-Saxon word for head.

1:12:41 > 1:12:45- Is it?- Yeah. I'm an anorak. I'm sorry. Veg anorak.

1:12:45 > 1:12:46Yeah, you can get cob nuts.

1:12:46 > 1:12:49If you ever want an ingredient, anybody,

1:12:49 > 1:12:51just put the name of the ingredient into a search engine

1:12:51 > 1:12:55and then you'll come up with your local suppliers. Pretty much.

1:12:55 > 1:12:58- OK, so we've got cob nuts. - OK, watercress in.- Puree here.

1:12:58 > 1:13:01Is this watercress just cooked in a bit of butter or what?

1:13:01 > 1:13:03Yeah, little bit of oil, bit of butter

1:13:03 > 1:13:06and then just a touch of seasoning as well.

1:13:06 > 1:13:08Little bit of chicken stock on top.

1:13:08 > 1:13:11So where do you get your inspiration from for recipes?

1:13:11 > 1:13:14Cos, I mean, you're probably one of the hardest-working chefs I know

1:13:14 > 1:13:17in the restaurant. Where do you get time to sort of

1:13:17 > 1:13:20go out and venture out and get inspiration, or is it just...?

1:13:20 > 1:13:23We're very lucky cos people like Gregg bring fabulous ingredients

1:13:23 > 1:13:25to us. They are our suppliers.

1:13:25 > 1:13:28You do need to go out and do a little bit of searching but, for me,

1:13:28 > 1:13:32the best way to be creative is let Mother Nature do it for you.

1:13:32 > 1:13:34And actually we have everything available.

1:13:34 > 1:13:37I think what all chefs should be very careful of, especially today,

1:13:37 > 1:13:40is that customers are very aware of what is good and what is not,

1:13:40 > 1:13:42is the seasonality. And I think by

1:13:42 > 1:13:45keeping your cuisine very seasonal and as local and as British

1:13:45 > 1:13:48as you possibly can. Of course in a fine-dining restaurant,

1:13:48 > 1:13:51you do need to have some food from abroad because it's sort of expected.

1:13:51 > 1:13:54You know, the foie gras and things like that. But we do try and keep

1:13:54 > 1:13:57everything as local and the more we champion that, the better.

1:13:57 > 1:14:00- OK, talking about local, we've got some halibut here.- Yeah.

1:14:00 > 1:14:03So I've just taken, basically, you've seen it, a big fish,

1:14:03 > 1:14:09filleted it, cut it into little blocks. Olive oil. Nice hot pan.

1:14:09 > 1:14:12And this doesn't take very long to cook as well. Searing this now...

1:14:12 > 1:14:14- Four, five minutes.- ..literally four or five minutes.

1:14:14 > 1:14:17Are you going to do... You've got three-and-a-half minutes.

1:14:17 > 1:14:21Have I? OK. Eggs are on, watercress.

1:14:21 > 1:14:25You've seasoned that with normal table salt, not the sea salt?

1:14:25 > 1:14:28No, just table salt to begin with. Season first, straight into the pan.

1:14:28 > 1:14:29You don't season your fish too soon,

1:14:29 > 1:14:32because it brings out all of the water, the moisture in the fish,

1:14:32 > 1:14:35so when you put it into the pan, it could end up poaching.

1:14:35 > 1:14:37Some people put the fish in the pan,

1:14:37 > 1:14:40and the water and the liquid comes out of the fish,

1:14:40 > 1:14:41and it starts to poach.

1:14:41 > 1:14:43What I want to do is get the frying first,

1:14:43 > 1:14:45so we get a nice little bit of colour on to it.

1:14:45 > 1:14:47OK, so the nuts you've taken out.

1:14:47 > 1:14:51I've taken those out. You want me to do a little bit of puree as well.

1:14:51 > 1:14:54Just literally watercress, a bit of stock's gone in there.

1:14:54 > 1:14:58- A little bit of chicken stock. Very simple.- Right, puree. I'm there.

1:14:58 > 1:15:02I'm all over it, there we go. Look at these eggs, cooking away nicely.

1:15:02 > 1:15:06- Great little thing you can cook those in.- Yeah, fabulous.

1:15:06 > 1:15:08So, we've got watercress in here.

1:15:08 > 1:15:11The fish, you're going to cook that with a little cover over the top?

1:15:11 > 1:15:13Just a little bit of butter in, James.

1:15:14 > 1:15:18This is one of the dishes that we actually do in the restaurant.

1:15:18 > 1:15:22About a month ago, this was with fresh asparagus puree and asparagus,

1:15:22 > 1:15:23and fresh almonds.

1:15:23 > 1:15:26Now we've just moved into a new season, the almonds have finished,

1:15:26 > 1:15:28we've gone into watercress, we've got cobnuts.

1:15:28 > 1:15:31We're just moving the theme forward as the seasons go.

1:15:31 > 1:15:33You don't need to take this dish off the menu,

1:15:33 > 1:15:38- just bringing it up in time.- As well as everything else, winning awards.

1:15:38 > 1:15:42- Yeah.- What's the latest one? You're bound to have won a latest one.

1:15:42 > 1:15:44Just become number one in London in the Harden's guide,

1:15:44 > 1:15:48in restaurant, in service, in food. Three out of the top four awards.

1:15:48 > 1:15:51One thing that's quite nice about it is that,

1:15:51 > 1:15:53even though the name Petrus is moving,

1:15:53 > 1:15:57it's nice to go all the way to the end of that legacy on a high

1:15:57 > 1:15:59and to be number one is great.

1:15:59 > 1:16:03So, what's next for you? Is the goal to get three Michelin?

1:16:03 > 1:16:06- That is the goal.- That's your main goal, is it?- That's my goal.

1:16:06 > 1:16:09I think for me, one of the most important things

1:16:09 > 1:16:11was retaining my position.

1:16:11 > 1:16:15Even though the new restaurant next week is a new name,

1:16:15 > 1:16:18the concept is exactly the same as it was before.

1:16:18 > 1:16:21The food, the price, the whole thing hasn't changed at all.

1:16:21 > 1:16:23Because for me, James...

1:16:23 > 1:16:26the restaurant Marcus is my own personal Petrus, Petrus is not broken

1:16:26 > 1:16:29so there's no need to fix it, really. I'm very, very happy.

1:16:29 > 1:16:31You're cooking the fish with a little cartouche on the top.

1:16:31 > 1:16:33Yeah, I've put the cartouche on,

1:16:33 > 1:16:37put some chicken stock in and that's nicely steaming. Turned off the heat.

1:16:37 > 1:16:40If you could just take those out, put them onto that tray.

1:16:40 > 1:16:42Those little eggs, look at that.

1:16:42 > 1:16:44Coddled eggs. I'll bring them across.

1:16:44 > 1:16:47If you could just flip them out with a teaspoon and then season them.

1:16:47 > 1:16:50I'm all over it, chef. There you go. Season it as well.

1:16:50 > 1:16:52Be generous with the salt and pepper.

1:16:52 > 1:16:55I'm there, chef, I'm all over it. You just concentrate on your fish.

1:16:55 > 1:16:56OK.

1:16:56 > 1:16:58All right, OK.

1:17:00 > 1:17:03I'm vetting them to make sure there's no shell in.

1:17:03 > 1:17:06- I know there's shell in one of these. There you go.- OK.

1:17:06 > 1:17:09Just lift out the fish. Take the puree.

1:17:12 > 1:17:14Be generous.

1:17:14 > 1:17:17I'm using the puree as the sort of sauce on the plate, really.

1:17:18 > 1:17:19Fish on top.

1:17:19 > 1:17:22Now, you've done a little cheffy smeary thing!

1:17:22 > 1:17:25No, I didn't, I just put a little puree on it.

1:17:25 > 1:17:28I love it, it looks likes something a whippet...

1:17:28 > 1:17:29you've just stood in, in the park!

1:17:29 > 1:17:32- There you go. We just got that. - Little puree on the plate.

1:17:32 > 1:17:35Fish straight out of the pan, straight onto the top.

1:17:35 > 1:17:39If you could just pick me some nice watercress, with stalks on, please?

1:17:39 > 1:17:43- Stalks on, right. - Put your eggs around like so.

1:17:44 > 1:17:47Take your leeks. It's really nice, if you get them nice and dark

1:17:47 > 1:17:50and char-grilled, they're a beautiful flavour.

1:17:50 > 1:17:52- Is this on your restaurant menu? - Yes. It is.

1:17:52 > 1:17:56Go on, then, tell us what price. My mum's north of Watford.

1:17:56 > 1:17:59- So make her fall off her stool.- It's a three, four course price menu.

1:17:59 > 1:18:05- So it's sort of £75 for three courses. So, 35, £40.- Bargain.

1:18:05 > 1:18:09- Bargain!- Cobnuts on.- Cobnuts. Watercress there, chef.

1:18:09 > 1:18:14Pepper, bit of pepper on the plate. Watercress. Like so.

1:18:16 > 1:18:19- Beautiful. - And a bit of olive oil.- No sauce.

1:18:19 > 1:18:22While the oil goes on, remind us what that is again.

1:18:22 > 1:18:24Pan-fried halibut, coddled eggs, char-grilled leeks,

1:18:24 > 1:18:26watercress puree and salad.

1:18:26 > 1:18:29Two-star Michelin food in eight minutes, how's that?

1:18:34 > 1:18:36And I have to say, I've been to the restaurant

1:18:36 > 1:18:38and it is worthy of three stars.

1:18:38 > 1:18:42So, Michelin, if you're listening, he is worthy of three.

1:18:42 > 1:18:45- Look at that.- Dive into that, tell us what you think of that.

1:18:45 > 1:18:48I've eaten Marcus's food before, it's superb.

1:18:48 > 1:18:51But I like the idea of changing the veg along with the seasons

1:18:51 > 1:18:54- and not changing the dish.- Because the eggs, if you coddle them,

1:18:54 > 1:18:56the yolks create a sauce as well.

1:18:56 > 1:18:59- Exactly that, and the puree. - Nice and simple.- Very healthy.

1:19:00 > 1:19:03Just nod again, that's got to be passed down.

1:19:03 > 1:19:05Oh! Oh, mate.

1:19:05 > 1:19:06I think the eggs add a lovely dimension.

1:19:06 > 1:19:10If you couldn't, people who can't find halibut, some other fish?

1:19:10 > 1:19:13Cod, bass, any white fish would work great with that dish.

1:19:13 > 1:19:14Cook it identically, exactly the same.

1:19:14 > 1:19:17If you didn't want to do the coddling, just a nice fried egg.

1:19:17 > 1:19:19A classic fried egg, put it on top.

1:19:19 > 1:19:22When that fish went in, remember, 3.5 minutes to go, that is cooked.

1:19:22 > 1:19:25- What do you think, guys?- Lovely.

1:19:25 > 1:19:28Silence, silence. It's just silence, just in heaven.

1:19:33 > 1:19:36That's fantastic dish to serve for a summer lunch.

1:19:36 > 1:19:39In the hope she'd get her food heaven, baked raspberry cheesecake,

1:19:39 > 1:19:41Aggie MacKenzie brought in raspberries

1:19:41 > 1:19:43that were grown in her very own allotment.

1:19:43 > 1:19:46But there was every chance that she'd be eating her food hell,

1:19:46 > 1:19:49cauliflower, with my home-made piccalilli.

1:19:49 > 1:19:50Let's find out what she got.

1:19:50 > 1:19:53Your version of food heaven would be these delicious raspberries,

1:19:53 > 1:19:56even the raspberries out of your little allotment as well.

1:19:56 > 1:19:58- That's right, yes. - Which could be transformed

1:19:58 > 1:19:59into a delicious cheesecake,

1:19:59 > 1:20:01baked, American-style with white chocolate.

1:20:01 > 1:20:05Alternatively, it could be your dreaded food hell,

1:20:05 > 1:20:07the delicious cauliflower. I love that.

1:20:07 > 1:20:10Home-made piccalilli with all this lovely ham, we've got pork pie.

1:20:10 > 1:20:13Lovely little pickle with a little anchovy dip

1:20:13 > 1:20:16- to go with more little raw crudites. - Always got to be a pudding for me.

1:20:16 > 1:20:18How do you think the viewers have voted?

1:20:18 > 1:20:22Oh, I hope they'll be with me and want the cheesecake. Definitely.

1:20:22 > 1:20:26- It's got to be cheesecake.- This is actually never happened before.

1:20:26 > 1:20:29- Equal! - We've actually got a 50-50 split.

1:20:29 > 1:20:31So I'm going to be totally impartial,

1:20:31 > 1:20:34I'm going to ask you guys to decide.

1:20:34 > 1:20:37And the two guests we've got over there, Rachel and Emma.

1:20:37 > 1:20:40So, first off, hands up if you want to see the cheesecake.

1:20:41 > 1:20:44That's voted, anyway! So it's going to be the cheesecake then.

1:20:44 > 1:20:46But don't forget, the recipe for the piccalilli

1:20:46 > 1:20:48is on our website as well if you want that.

1:20:48 > 1:20:50What I'm going to start off with,

1:20:50 > 1:20:52we'll start off with our sponge base.

1:20:52 > 1:20:54Made from scratch, of course, I can tell!

1:20:54 > 1:20:57I'm thinking, because getting up this early,

1:20:57 > 1:21:00- I didn't have time to put the oven on.- Excuses, excuses.

1:21:00 > 1:21:02You can get away using one of these, I'm going to use

1:21:02 > 1:21:04a very thin piece of sponge. Right then, guys.

1:21:04 > 1:21:06We've got a bowl underneath here,

1:21:06 > 1:21:08what I want you to do is mix together,

1:21:08 > 1:21:11- pop that, this is cream cheese, and the vanilla together.- Oh, my God.

1:21:11 > 1:21:15So what we're going to do, this is a serious style cheesecake.

1:21:15 > 1:21:17We cut this out. Now, you can use this up

1:21:17 > 1:21:20for trifle and bits and pieces.

1:21:21 > 1:21:24There we go. And we start off with our loose-bottom cake tin.

1:21:24 > 1:21:26Put a bit of greaseproof in the bottom.

1:21:26 > 1:21:28What we need to do is use a sharp knife.

1:21:29 > 1:21:33- Serrated knife, and cut this sponge disc in half.- OK.

1:21:33 > 1:21:35You can chop the chocolate for me as well.

1:21:35 > 1:21:36So we take the sponge,

1:21:36 > 1:21:40then literally, we very, very carefully...

1:21:40 > 1:21:42Now, you know when you've gone a little bit wrong

1:21:42 > 1:21:44when it all turns red!

1:21:44 > 1:21:48Just literally be really careful with this. Go right the way through.

1:21:48 > 1:21:51You want it very, very thin.

1:21:51 > 1:21:53- Excellent. - That will sit in the bottom.

1:21:53 > 1:21:55- Nice, good. - Now, we're going to lose that.

1:21:55 > 1:21:58You can use that, dry it all out, blend it, use it as crumbs,

1:21:58 > 1:22:01put it on ice cream, all kinds of stuff. Delicious.

1:22:01 > 1:22:04Then we're going to top this with a lovely liqueur.

1:22:04 > 1:22:06I've got some... Well, actually,

1:22:06 > 1:22:08this looks like it's come from Atul's dressing room.

1:22:08 > 1:22:13- And it's his aftershave.- It has! - Oh, that's gorgeous.

1:22:13 > 1:22:16- Is it cassis or something? - It's raspberry liqueur.

1:22:16 > 1:22:19- Framboise, is it?- Yes. It's delicious and we put a little bit in there.

1:22:19 > 1:22:22- Oh, it's beautiful.- There you go. - Yum.

1:22:24 > 1:22:27Right, it's just...and this is just also delicious with champagne.

1:22:27 > 1:22:31- Very nice.- Just fabulous. Lovely. In we go with the vanilla, boys.

1:22:31 > 1:22:33- Have you got the vanilla in there?- Vanilla's in.

1:22:33 > 1:22:35This is really simple, this mixture here,

1:22:35 > 1:22:38we've got the cream cheese, this is a full-fat version.

1:22:38 > 1:22:40- There isn't such a thing as a low-fat cheesecake.- I agree.

1:22:40 > 1:22:42If you're going to have it, you've got to go for it.

1:22:42 > 1:22:44Go for everything.

1:22:44 > 1:22:46Whisking up the vanilla and the cream cheese in there.

1:22:46 > 1:22:49- What sort of vanilla have you got in there?- This is just a vanilla pod.

1:22:49 > 1:22:53Take the seeds out. Use that. In we go with the sugar.

1:22:53 > 1:22:56- Lovely.- The mix will start to get thicker and thicker.

1:22:56 > 1:22:58There's two ways of making a cheesecake.

1:22:58 > 1:23:01The American style which is baked, which we're doing,

1:23:01 > 1:23:04sponge base. The other one is the English style, set biscuit base.

1:23:04 > 1:23:09- Yes. I quite like a biscuit base as well.- In we go with the eggs.

1:23:09 > 1:23:12One at a time, because we don't want the mixture to split.

1:23:12 > 1:23:15- OK, so the whites as well? - The whole lot go in.

1:23:16 > 1:23:20And this obviously, as it's cooking, will help to set our cheesecake.

1:23:20 > 1:23:26- But also to help set it, what we do is we put this cornflour in.- OK.

1:23:26 > 1:23:30- Got you. Helps with the texture. - Yep. We can throw in the cornflour.

1:23:33 > 1:23:36There we go. What I'm going to do is just get some juice of a lemon.

1:23:36 > 1:23:41Lemon and raspberries go particularly well together.

1:23:41 > 1:23:43They do, don't they? Gorgeous.

1:23:43 > 1:23:46If you can whip me up this cream and make me a lovely little lemon cream.

1:23:46 > 1:23:47- Yep.- That would be great.

1:23:49 > 1:23:52So, in we go with the lemon juice. That can go in.

1:23:52 > 1:23:56And then double cream. Just a small amount, Aggie!

1:23:59 > 1:24:03- Lovely.- Actually, quite a lot. Actually, all of it, there you go.

1:24:03 > 1:24:06- What the hell!- Just put it all in. - So, no lemon rind? Just the juice?

1:24:06 > 1:24:09No lemon rind because I'm actually going to do

1:24:09 > 1:24:10a little lemon cream with this as well.

1:24:10 > 1:24:14- Oh, right, yeah.- Just on the side. - Gorgeous.

1:24:14 > 1:24:17At this stage, you can flavour it or leave it as it is.

1:24:17 > 1:24:20I tell you what's also great in there, which is brilliant

1:24:20 > 1:24:23for your raspberries, because Scotland's famous for them...

1:24:24 > 1:24:26What's this going to be?

1:24:26 > 1:24:29About 15,000 tonnes you export of raspberries a year.

1:24:29 > 1:24:31Oh, yes, I mean, they're incredible.

1:24:31 > 1:24:33- My mum makes the best raspberry jam ever.- It's delicious.

1:24:33 > 1:24:35Raspberries and strawberries are superb.

1:24:35 > 1:24:37It's just the easiest thing.

1:24:37 > 1:24:40So we're making a little cream here which is whipped cream,

1:24:40 > 1:24:43with some sugar in there, there you go, just a bit of icing sugar.

1:24:43 > 1:24:46The reason why we put icing sugar in is that you can't taste it.

1:24:46 > 1:24:48You can't taste the grains.

1:24:48 > 1:24:51We've got some lemon rind going to go in there with some lemon juice,

1:24:51 > 1:24:54whisk that up first otherwise you'll end up with sour cream.

1:24:54 > 1:24:56So whisk it first. Then we've got some chocolate.

1:24:56 > 1:24:58Now, at this point, you can actually decide

1:24:58 > 1:25:01what you want to flavour your cheesecake with.

1:25:01 > 1:25:03You've got to taste it to know what to flavour it with.

1:25:03 > 1:25:05You can put banana in... It's not cooked yet!

1:25:05 > 1:25:07I know, but I love a mixture.

1:25:07 > 1:25:09- I'm going to scrape that bowl. - Oh, right! OK!

1:25:09 > 1:25:13I'm going to flavour this with obviously white chocolate.

1:25:13 > 1:25:15- But I mean, Scotland... - So it's low-calorie!- Oh, yeah!

1:25:15 > 1:25:19Scotland's most famous dessert using raspberries is the old cranachan.

1:25:19 > 1:25:22That's right, I like a cranachan, actually.

1:25:22 > 1:25:24- Whisky would work really well in here.- Yes, it would.

1:25:24 > 1:25:27- I'm going to use your raspberries for this one.- Oh, lovely!

1:25:27 > 1:25:30So throw those in. Now we fold this together.

1:25:30 > 1:25:32What you're looking for is like this...

1:25:32 > 1:25:35- kind of like raspberry ripple sort of texture.- Gorgeous.

1:25:35 > 1:25:37- Yum, yum, yum. - Throw in the raspberries.

1:25:37 > 1:25:40And then throw all of this in there.

1:25:40 > 1:25:42This is going to feed a lot of people, isn't it?

1:25:42 > 1:25:44Well, unless you're greedy women!

1:25:44 > 1:25:48You could take one of these each in Yorkshire!

1:25:48 > 1:25:51And then we do a bit more chocolate on the top.

1:25:51 > 1:25:54And then more of this mixture.

1:25:54 > 1:25:56- Lovely. Good quality white chocolate.- That's the secret.

1:25:56 > 1:25:58I think that's the secret with all chocolate.

1:25:58 > 1:26:00A lot of people say dark chocolate,

1:26:00 > 1:26:02the high percentage it is, the better it is.

1:26:02 > 1:26:05That's true but it's more like a connoisseur's chocolate

1:26:05 > 1:26:07when you start to get that sort of stuff.

1:26:07 > 1:26:10Too strong, it becomes too bitter. So then what we do...

1:26:10 > 1:26:12Perfect amount, that's great. I'll lick that.

1:26:12 > 1:26:14- It's like a kid!- Exactly!

1:26:14 > 1:26:17Then what we can do is bake it in the oven.

1:26:17 > 1:26:20Bake it in the oven quite slowly for about an hour,

1:26:20 > 1:26:26about 160, 170. 375. It will actually puff up.

1:26:26 > 1:26:29- Leave it to cool down, and we end up with this.- Oh, that's beautiful!

1:26:29 > 1:26:32- If you go to any sort of New York eatery...- That's perfect.

1:26:32 > 1:26:36..you end up with this kind of looking cheesecake.

1:26:36 > 1:26:38That is just irresistible.

1:26:38 > 1:26:41But then I thought what we'd do with this, very quickly,

1:26:41 > 1:26:44is we'll take our raspberries. This is something... Where's the...?

1:26:44 > 1:26:48I thought he'd gone back to his dressing room.

1:26:48 > 1:26:51Then what we do is take some more raspberries. This is great.

1:26:51 > 1:26:56Warm raspberries. Delicious. So we throw in the raspberries. Hot pan.

1:26:56 > 1:26:59- The flavour gets unleashed. - Watch yourself, there you go.

1:26:59 > 1:27:01Bit of that.

1:27:01 > 1:27:05Take it off the heat. Don't cook it for any more than that, just that.

1:27:05 > 1:27:10- OK. Right. Just a touch.- Then grabbing our knife...- Smells great.

1:27:10 > 1:27:12- Oh...- ..we can take a wedge.

1:27:14 > 1:27:16- Now, I think... - James, that looks fantastic.

1:27:16 > 1:27:19What you don't do with cheesecake is place it in the fridge.

1:27:19 > 1:27:22- Oh, really?- Yeah, because I think it goes rock solid.

1:27:22 > 1:27:24And then you don't get the flavour.

1:27:24 > 1:27:26How long did you cook it in the oven for?

1:27:26 > 1:27:29This is cooked for about 50 minutes to an hour, just so it sets,

1:27:29 > 1:27:33just sets on top. Then we've got our raspberries here.

1:27:33 > 1:27:36Beautiful, they're all jammy and lovely.

1:27:36 > 1:27:38The secret is, don't take it any more than that.

1:27:38 > 1:27:42- You just kind of want to show the pan...- Hold their shape.

1:27:42 > 1:27:45That's it, really. Show them the heat. Nice and simple.

1:27:46 > 1:27:50We've got our whipped cream here. Thanks, boys.

1:27:50 > 1:27:54- Could you put the lid back on my aftershave, please?- OK!

1:27:54 > 1:27:58- Put the lid back on his aftershave. - This is so fancy!

1:27:58 > 1:28:00- Oh!- Well, there you go.

1:28:00 > 1:28:03- It was a 50-50 choice. - You should be a chef, that's lovely.

1:28:03 > 1:28:06- That is gorgeous! - Tell me what you think.

1:28:06 > 1:28:10Oh my, God, so excited. Oh, heavens.

1:28:10 > 1:28:14Girls, just wait. Come on, girls. This is just amazing.

1:28:14 > 1:28:19Olly's chosen some great wine today, actually a sparkling wine.

1:28:19 > 1:28:23Muscato spumanti. It's a sparkling wine. £4.49.

1:28:24 > 1:28:26- It's amazing.- Can you pass it down?

1:28:26 > 1:28:29That is lovely, it's so light, it's creamy,

1:28:29 > 1:28:31it's rich but it's got this lightness, it's fantastic.

1:28:36 > 1:28:39There's no question, she certainly liked that result.

1:28:39 > 1:28:40That's it for today's Best Bites.

1:28:40 > 1:28:43If you'd like to cook any of the great food from today's programme,

1:28:43 > 1:28:46you can find all of the studio recipes on our website.

1:28:46 > 1:28:48Just go to bbc.co.uk/recipes.

1:28:48 > 1:28:51There are loads of great ideas for you to choose from.

1:28:51 > 1:28:53So get cooking, have a great rest of your weekend,

1:28:53 > 1:28:56and I'll see you very soon. Bye for now.