0:00:02 > 0:00:05Good morning. Prepare yourself for some mouth-watering food,
0:00:05 > 0:00:07this is Saturday Kitchen Best Bites.
0:00:26 > 0:00:27Welcome to the show, we've got
0:00:27 > 0:00:30some tasty morsels for you this morning,
0:00:30 > 0:00:33served up by an army of top chefs, and as usual, we've got
0:00:33 > 0:00:36some pretty pecky celebrities happy to give their verdict.
0:00:36 > 0:00:37Coming up on today's show,
0:00:37 > 0:00:40Lawrence Keogh serves up the perfect weekend brunch -
0:00:40 > 0:00:42smoked haddock Monte Carlo.
0:00:42 > 0:00:45He poaches smoked haddock and serves it with a poached egg,
0:00:45 > 0:00:48spinach, tomatoes and a beautiful creamy sauce.
0:00:48 > 0:00:50Will Holland is on dessert duty today,
0:00:50 > 0:00:53he rustles up a stunning red wine souffle
0:00:53 > 0:00:57and serves it with summer berries, creme fraiche and fresh mint.
0:00:57 > 0:00:59Kenny Atkinson pan-fries John Dory.
0:00:59 > 0:01:01He serves the beautifully-cooked fish
0:01:01 > 0:01:03with pickled chestnut mushrooms,
0:01:03 > 0:01:06caramelised apples, cobnuts and parsnip puree.
0:01:06 > 0:01:08And former EastEnder and Footballers' Wives star
0:01:08 > 0:01:12Zoe Lucker faced her Food Heaven or Food Hell.
0:01:12 > 0:01:15Would she get her Food Heaven, Italian food with my classic twist
0:01:15 > 0:01:19on spaghetti vongole with clams, white wine, chorizo, parsley,
0:01:19 > 0:01:23topped with breadcrumbs, or would she get her Food Hell, cardamom
0:01:23 > 0:01:27with my cardamom creme caramel with filo rolls and raspberries?
0:01:27 > 0:01:29Find out what she gets to eat at the end of today's show.
0:01:29 > 0:01:32But first, it's time for a lesson in breadmaking from the one
0:01:32 > 0:01:34and only Richard Bertinet.
0:01:34 > 0:01:36- Welcome back. - Bonjour, ca va?- Ca va bien.
0:01:36 > 0:01:42- All right, what are we cooking, chef?- We're baking bread, chef.
0:01:42 > 0:01:43THEY LAUGH
0:01:43 > 0:01:45Slap me down straightaway.
0:01:45 > 0:01:47And before we make bread, we're going to make some dough.
0:01:47 > 0:01:50So, we're going to do some dough and we're going...
0:01:50 > 0:01:52Yeah, we're making dough, I'm going to get my hands dirty with this,
0:01:52 > 0:01:55you're going to make me some nice, proper tapenade.
0:01:55 > 0:01:58We've got some olives, some tuna to go with some anchovies, some capers.
0:01:58 > 0:02:00- You put tuna in the tapenade? - Yes, it's a recipe from Provence.
0:02:00 > 0:02:03It's beautiful, really meaty and beautiful with some hot bread.
0:02:03 > 0:02:05Sounds good, a little bit of pesto as well.
0:02:05 > 0:02:06Some pesto, chickpea puree,
0:02:06 > 0:02:08which is fragrant with fresh lemon juice and garlic.
0:02:08 > 0:02:10OK, so crack on with this.
0:02:10 > 0:02:13Right, so explain what the purpose of making really good bread
0:02:13 > 0:02:16and the difficulty of it, cos I think most people who have got
0:02:16 > 0:02:19these breadmakers, they throw it all in, it's not the same as this.
0:02:19 > 0:02:23It's all in the dough. Get your dough right and your bread will follow.
0:02:23 > 0:02:26So the technique I use is based on the old way of making
0:02:26 > 0:02:29dough by hand in the old days, so it was done by hand.
0:02:29 > 0:02:32I will explain to you the way as I go along,
0:02:32 > 0:02:34but it's simply four ingredients and the magic of it,
0:02:34 > 0:02:36just the dough comes alive, as you'll see.
0:02:36 > 0:02:39But you always, really, if you're learning to bread,
0:02:39 > 0:02:41always make it by machine. By hand, sorry.
0:02:41 > 0:02:43Well, see, if you learn to do things by hand,
0:02:43 > 0:02:46then you get the feel for it. You've got the magic of the dough.
0:02:46 > 0:02:49When you understand the magic, you can use any machine you want, so...
0:02:49 > 0:02:51So, you said four ingredients, we've got the flour there,
0:02:51 > 0:02:55- any special flour?- I've got some fine sea salt, and strong bread flour.
0:02:55 > 0:02:57There's some good British ones out there
0:02:57 > 0:02:59so, for the real bread in here, it's fantastic.
0:03:02 > 0:03:06And the water, I've got my flour, my water goes straight into it.
0:03:06 > 0:03:09- And you've got sea salt in there? - Sea salt, of course, always sea salt.
0:03:09 > 0:03:13And then we're going to mix all this together and this, in the old days,
0:03:13 > 0:03:16we call this the frassage - it's mixing your ingredients together.
0:03:16 > 0:03:19- The frassage.- The frassage.
0:03:19 > 0:03:22Excuse my ignorance, but why do you put the yeast in with
0:03:22 > 0:03:25the flour, why don't you put the yeast in with the water?
0:03:25 > 0:03:28That's when you were at college.
0:03:28 > 0:03:30- Chef's trick, eh? - It's not that long ago.
0:03:30 > 0:03:33If you go to any bakery, your yeast goes straight into your flour,
0:03:33 > 0:03:37- you don't need to...- So, it doesn't die off or anything like that?
0:03:37 > 0:03:38No, no, no, absolutely not.
0:03:38 > 0:03:41- It's faffing, have you heard of faffing before?- Faffing, yes.
0:03:41 > 0:03:43Doing something for nothing.
0:03:43 > 0:03:46You should wait until you see my recipe.
0:03:46 > 0:03:50Yeah, you're going to see a lot of faffing in about 20 minutes.
0:03:50 > 0:03:52So, I'm mixing all this together.
0:03:52 > 0:03:56And that's the first part and the next part of mixing dough by hand was
0:03:56 > 0:03:59called the decoupage when you slap the dough on the side of the
0:03:59 > 0:04:03table or on your big wooden trough like they used to in the old days.
0:04:03 > 0:04:06Now, where did you get your love of baking from?
0:04:06 > 0:04:09Was it from your parents or where was it from?
0:04:09 > 0:04:11I think when you grow up in France or in any country,
0:04:11 > 0:04:14in the UK as well, when you go and buy your bread every morning,
0:04:14 > 0:04:17the smell of the bakery, something goes in your blood
0:04:17 > 0:04:19so I remember when I was a little kid,
0:04:19 > 0:04:22I used to go around and buy the bread and looking at the dough,
0:04:22 > 0:04:26start to open, see all the floury bakers, and then one day,
0:04:26 > 0:04:29I finally said, "Baking." I was like, "What have I done?
0:04:29 > 0:04:33"It's too late." When you're in, there's no escape.
0:04:33 > 0:04:35- So, the texture of it should be that.- Very sticky.
0:04:35 > 0:04:38The stickier, the better. I like it sticky.
0:04:38 > 0:04:41OK, well, that's my bit of pesto, you don't want it too thin,
0:04:41 > 0:04:43this pesto, do you, you want it quite...
0:04:43 > 0:04:47I mean you can choose the way you want it, really. That's perfect.
0:04:47 > 0:04:49OK, so you've got the dough.
0:04:49 > 0:04:53Do not add flour or oil on the table, just as it is there.
0:04:53 > 0:04:56There you go, and so we've done the frassage, now,
0:04:56 > 0:04:59we'll do the decoupage and passage en tete.
0:04:59 > 0:05:01- Decoupage.- You lost me.
0:05:01 > 0:05:04And then the etirage.
0:05:04 > 0:05:07THEY LAUGH
0:05:07 > 0:05:09Decoupage.
0:05:10 > 0:05:13And then you trap some air inside it, you see?
0:05:13 > 0:05:15- Right, so no flour?- No, no, no.
0:05:15 > 0:05:18If you had flour, you'd change the recipe so...
0:05:18 > 0:05:21So, the secret of it is keep the bread moist.
0:05:21 > 0:05:22Keep the dough moist
0:05:22 > 0:05:24and then you'll be fine.
0:05:24 > 0:05:27So, usually, with this technique, I mix 10 kilos by hand, no problem at all.
0:05:27 > 0:05:30And it's good for you, you dance with the dough.
0:05:30 > 0:05:33Now, the thing with the dough, you've got to show the dough who's boss.
0:05:33 > 0:05:34You're the boss.
0:05:34 > 0:05:39- Show the dough who's boss.- Exactly. Or the dough will stick everywhere.
0:05:39 > 0:05:41The only problem with this technique is the noise.
0:05:41 > 0:05:45- Yeah, I was going to say.- You must have very understanding neighbours.
0:05:45 > 0:05:48Well, if they knock on the door and say, "What are you doing?"
0:05:48 > 0:05:51THEY LAUGH
0:05:51 > 0:05:56- Moving on.- It's all in your mind, it's all in your mind.
0:05:56 > 0:06:00Anyway, on with the tapenade, we've got tuna in here, olives, I've got
0:06:00 > 0:06:04some anchovy in there, you want a little bit of olive oil, of course.
0:06:04 > 0:06:08- Yeah.- And then I'm going to add the capers once it's blended.
0:06:08 > 0:06:10Yeah, yeah.
0:06:10 > 0:06:13Now, can all French bread be made all in the same way?
0:06:13 > 0:06:15Any dough can be made that way, yes.
0:06:15 > 0:06:19You've got a lot more water than the traditional method so you've got much
0:06:19 > 0:06:23lighter crust and texture inside so you don't get bloated all the time.
0:06:23 > 0:06:26Now, this is the fresh yeast which you can get if you ask, well,
0:06:26 > 0:06:29bakeries and supermarkets may sell that.
0:06:29 > 0:06:31Any good baker should use some fresh yeast.
0:06:31 > 0:06:33In France, you can buy your dough and yeast from the baker.
0:06:33 > 0:06:36But what about dried yeast?
0:06:36 > 0:06:38Stay clear of it or use less of it?
0:06:38 > 0:06:41In the UK, we're obsessed with quick and freezing.
0:06:41 > 0:06:44All the classes we're doing, people ask me, "Can I freeze it?
0:06:44 > 0:06:48"How quick is it?" And with this, it'll be too quick.
0:06:48 > 0:06:51Use half of it or it'll be too fast.
0:06:51 > 0:06:55- So, whatever a recipe says, half it with the dry stuff.- Yeah, half it.
0:06:55 > 0:06:58Right, and you do this for five or six minutes.
0:06:58 > 0:07:00It's very hard for me to talk at the same time.
0:07:00 > 0:07:04Do you know what I love about French bakeries?
0:07:04 > 0:07:05When you go to a French bakery,
0:07:05 > 0:07:08you can order your bread "pas trop cuit" or "trop cuit".
0:07:08 > 0:07:11if you like your baguette well done...
0:07:11 > 0:07:13You buy your proper bread, you see the crust,
0:07:13 > 0:07:15you buy by the crust, you buy by the look of it.
0:07:15 > 0:07:17Yeah, exactly.
0:07:17 > 0:07:20- We don't have that here, do we? It's a shame.- We do.
0:07:20 > 0:07:22There's a lot of good bakers around. There's so many...
0:07:22 > 0:07:24There's a big revival on bread.
0:07:24 > 0:07:27Now, cos this dough will make all kinds of bread.
0:07:27 > 0:07:29It's so basic - pizza, you can make baguette with this, you can
0:07:29 > 0:07:31make all sorts of things.
0:07:31 > 0:07:34- Pizza, Fiona.- All right.
0:07:34 > 0:07:35Right, and finally, we've got
0:07:35 > 0:07:40this chickpea one which is just the chickpeas, the garlic...
0:07:40 > 0:07:41- So, that's done now. - ..more olive oil...
0:07:41 > 0:07:44A bit of flour there and just give it a bit...
0:07:44 > 0:07:45..some lemon.
0:07:45 > 0:07:49- And that's that one done. Tapenade's finished.- Here we go.
0:07:50 > 0:07:51So, that's it.
0:07:51 > 0:07:53Yeah, I mean you can do it a bit longer
0:07:53 > 0:07:54but I'm going to take over the other one.
0:07:54 > 0:07:57Baby's bottom, you see, nice and soft. Beautiful.
0:07:58 > 0:08:00And this goes in there and then...
0:08:02 > 0:08:05So, how long would you leave that for with a cloth over it?
0:08:05 > 0:08:09At least a good hour, that's just been an hour and a half there so...
0:08:09 > 0:08:11And where would you put that, somewhere warm?
0:08:11 > 0:08:14It doesn't matter, really, does it?
0:08:14 > 0:08:15Warm but not hot, OK? Not dry.
0:08:17 > 0:08:19And then I've got some maize flour, beautiful maize flour,
0:08:19 > 0:08:24very fine polenta. You do little corn chips with it, it's beautiful stuff.
0:08:24 > 0:08:27And what I'm going to do is just turn it over,
0:08:27 > 0:08:29with my little scraper there.
0:08:29 > 0:08:32- I'll move this to one side. - Yeah, yeah.
0:08:32 > 0:08:35- Cos this is the special bit. - That's a nice bit.
0:08:36 > 0:08:40- So, the texture's very, very soft.- It is soft, yeah.
0:08:40 > 0:08:44And that's what scares people away, I think,
0:08:44 > 0:08:47making soft dough. It's lovely.
0:08:47 > 0:08:50But don't start faffing around with it and make it flat,
0:08:50 > 0:08:52keep it large so I'm going to make a big triangle there.
0:08:52 > 0:08:54Look at this one, beautiful there,
0:08:54 > 0:08:58and then we're going to cut right through the middle.
0:08:58 > 0:09:00And this comes from the fougasse,
0:09:00 > 0:09:02you find the root of that bread,
0:09:02 > 0:09:04it used to be called a souflame, as well.
0:09:04 > 0:09:07In the old days, when you had a big wood-fired oven,
0:09:07 > 0:09:09there was no little timer.
0:09:09 > 0:09:11- It's a testing bread. - It's a testing bread.
0:09:11 > 0:09:14It comes from the same root word as focus and focaccia,
0:09:14 > 0:09:19the Italian bread, bread baked on half of the oven, you see?
0:09:19 > 0:09:22So, they'd basically pop this in the oven before they'd bake
0:09:22 > 0:09:25the most amount of bread to test what the temperature is.
0:09:25 > 0:09:27It was probably a little snack for the baker, you know,
0:09:27 > 0:09:30a bit starving, a little bit of dough straight in there.
0:09:30 > 0:09:33And I'm showing off a little bit there, a bit of flame on the side.
0:09:34 > 0:09:37Now, this maize flour will give it the crust?
0:09:37 > 0:09:39It gives it a nice crust and a nice finish
0:09:39 > 0:09:43so you can do this in your oven in the garden,
0:09:43 > 0:09:46your wood-fired oven, and this, we slide it in the oven.
0:09:48 > 0:09:50Right.
0:09:51 > 0:09:53Now, you've got it in a pizza stone in the oven
0:09:53 > 0:09:57but an oven that's very, very hot, this is 500 degrees Fahrenheit.
0:09:59 > 0:10:01- And there is the fougasse. - Listen to this...
0:10:01 > 0:10:03BREAD CRUNCHES
0:10:03 > 0:10:05- That crunch.- Wow.- La crunch.
0:10:05 > 0:10:07- Le crunch.- Le crunch.
0:10:07 > 0:10:09Ooh la la!
0:10:09 > 0:10:10THEY LAUGH
0:10:10 > 0:10:11Mais si!
0:10:11 > 0:10:14- Oh, the smell is... - So, remind us what that is again.
0:10:14 > 0:10:17- La fougasse.- That's what it is with a load of dips that I've made.
0:10:23 > 0:10:27- Lovely. Right, dive into this. - Oh, yes.
0:10:27 > 0:10:29Beverley, Beverley, Beverley.
0:10:29 > 0:10:33- Oh, come on now.- Breakfast. - Oh, yeah.- Check that out.
0:10:33 > 0:10:36Straight out of the oven, they don't get any fresher than that.
0:10:36 > 0:10:40Absolutely incredible. So I can just dive in, yeah?
0:10:40 > 0:10:43- I'll break it up cos it's quite hot. - Oh, thank you.- There you go.
0:10:43 > 0:10:45So, the shape doesn't mean anything.
0:10:45 > 0:10:47It's a leaf shape but you can do some long ones,
0:10:47 > 0:10:51some thick ones with olives inside, you can do whatever you want, really.
0:10:51 > 0:10:53But the secret is that very, very hot oven as well.
0:10:53 > 0:10:56Very hot oven so you get a crust, so if you eat your bread fresh
0:10:56 > 0:10:58- straight from the oven, you've got to have a bit of crust.- Yeah.
0:10:58 > 0:11:00The crust makes you salivate so you digest better.
0:11:00 > 0:11:03Is that what the French bread is? That crust?
0:11:03 > 0:11:04Is it the heat of the oven?
0:11:04 > 0:11:06It's a hot oven and you got the steam as well.
0:11:06 > 0:11:09But this one, you don't need steam, just fresh, we do them in the cooking
0:11:09 > 0:11:14school all the time and it's what I call instant gratification bread.
0:11:14 > 0:11:17You just make the dough, let it rest, bake it.
0:11:17 > 0:11:19There you go, you've got to go to his cooking school now.
0:11:19 > 0:11:23- Hm, for sure.- What'd you reckon? As good as your pizza base?- No.
0:11:23 > 0:11:24THEY LAUGH
0:11:29 > 0:11:30You see, he makes that look so easy
0:11:30 > 0:11:34and that's the perfect dish for sharing on a picnic this weekend.
0:11:34 > 0:11:37Coming up, I make a classic dish of sticky toffee pudding
0:11:37 > 0:11:40fit for a gold medal-winning Olympian, Dame Kelly Holmes,
0:11:40 > 0:11:43after Rick Stein introduces us to some more of his food heroes
0:11:43 > 0:11:47and today, he's in the stunning area of Loch Fyne in Scotland.
0:11:50 > 0:11:52This programme is called My Food Heroes
0:11:52 > 0:11:57and up here in Loch Fyne, was there ever more one than Johnny Noble?
0:11:57 > 0:12:01I came here to his house at the head of the loch last year to talk
0:12:01 > 0:12:04to him about his oysters which he was so passionate about.
0:12:04 > 0:12:08Sadly, since then, Johnny has died and in a way, this is
0:12:08 > 0:12:13a tribute to him and his contribution to the food culture up here.
0:12:13 > 0:12:16There was a lot of trial and error but that's how we got started.
0:12:16 > 0:12:18Why did you start?
0:12:18 > 0:12:24Well, I was eagerly seeking any activity, economic activity,
0:12:24 > 0:12:27to help keep the slates on the roof.
0:12:27 > 0:12:30- What? Of the roof of your house? - Yeah.
0:12:30 > 0:12:32Well, haven't you got enough land to earn enough...?
0:12:32 > 0:12:35No, no, it didn't earn anything.
0:12:35 > 0:12:42So, we were seeking new ways to create employment and, of course,
0:12:42 > 0:12:47frankly, we're sitting on a quite extraordinary asset - the loch.
0:12:48 > 0:12:51The real reason that Johnny's a food hero of mine
0:12:51 > 0:12:56is that in the late '70s, early '80s, we discovered Loch Fyne oysters,
0:12:56 > 0:12:58and mussels which are hard to buy,
0:12:58 > 0:13:01and langoustine which you can only get in France.
0:13:01 > 0:13:04But funnily enough, although Johnny loved his oysters,
0:13:04 > 0:13:10the dish that he really like was boiled mutton and caper sauce.
0:13:11 > 0:13:16Well, this is a five-year leg of castrated lamb.
0:13:16 > 0:13:19Now, Johnny used to call this a gigot and that's really interesting because
0:13:19 > 0:13:24in Scotland, a gigot of mutton is the way of talking about it, not a leg.
0:13:24 > 0:13:27I'm going to poach this leg of mutton
0:13:27 > 0:13:29for about three to three and a half hours.
0:13:29 > 0:13:33First of all, I add a couple of large onions for extra flavour,
0:13:33 > 0:13:36rosemary, I think goes very well with lamb and mutton,
0:13:36 > 0:13:40lots of carrots, peppercorns and a good sprinkling of salt.
0:13:40 > 0:13:43And lastly, I barely cover it with water.
0:13:43 > 0:13:46Though mutton's a bit of a thing in the past, too much flavour,
0:13:46 > 0:13:51I guess, it's very encouraging to see it reappearing in farm shops now.
0:13:51 > 0:13:54Anybody that's got more than a passing interest in British food
0:13:54 > 0:13:57should read Dorothy Hartley's book Food In England
0:13:57 > 0:14:01and there's one thing in it about mutton that I find, well,
0:14:01 > 0:14:04quite funny really but also quite nostalgic
0:14:04 > 0:14:08and it comes from a time when you had your roast and it had to last
0:14:08 > 0:14:11so it said Sunday, you have your mutton hot,
0:14:11 > 0:14:14Monday, cold, Tuesday, hashed,
0:14:14 > 0:14:18Wednesday, minced, Thursday, curried,
0:14:18 > 0:14:22Friday, broth, Saturday, shepherd's pie.
0:14:22 > 0:14:26Presumably, back to Sunday, and another joint.
0:14:26 > 0:14:30Three and a half hours later and look at that broth.
0:14:30 > 0:14:32It's almost thick there's so much goodness in it.
0:14:32 > 0:14:36Well, that's cos there's so much flavour in the leg of mutton.
0:14:36 > 0:14:41So, out it goes, ready for carving and now to make the caper sauce
0:14:41 > 0:14:45and, of course, I'm using the broth which I pass through a sieve.
0:14:45 > 0:14:48It's a basic veloute, butter and flour sauce.
0:14:48 > 0:14:51Into a pan goes some butter, melt it gently,
0:14:51 > 0:14:54add some flour and stir together.
0:14:54 > 0:14:58Don't cook it out too much. I don't want much colour here.
0:14:58 > 0:15:00And then that lovely broth, stir it in -
0:15:00 > 0:15:04it's still hot so it'll mix together and thicken very easily.
0:15:04 > 0:15:06And now, the capers.
0:15:06 > 0:15:10That's the sauce really. It's so straightforward.
0:15:10 > 0:15:12But it works a treat with this mutton.
0:15:12 > 0:15:15Interestingly, mutton's a very fatty meat, as you can see,
0:15:15 > 0:15:17but it just looks so delicious here.
0:15:17 > 0:15:21Right back in the 17th century, they of course were aware of that
0:15:21 > 0:15:25and always served it with things that capers, vinegar,
0:15:25 > 0:15:27onions, anything a bit sharp.
0:15:27 > 0:15:30To finish the dish, some of the cooking vegetables
0:15:30 > 0:15:34next to the mutton and finally, that lovely caper sauce.
0:15:37 > 0:15:42I found out the other day that Loch Fyne means "pure, holy water"
0:15:42 > 0:15:45and I always remember Johnny calling it
0:15:45 > 0:15:49"a magic soup where anything could thrive."
0:15:49 > 0:15:53This is a small selection of what comes out of the loch.
0:15:53 > 0:15:55Look at these fabulous langoustines
0:15:55 > 0:15:59and bloaters, which are whole smoked herrings.
0:16:00 > 0:16:04The lobsters, of course, whelks and scallops.
0:16:04 > 0:16:07Here they're farmed in lantern nets,
0:16:07 > 0:16:11a technology introduced courtesy of the Chinese.
0:16:12 > 0:16:16In the '80s, all the rage was seafood in puff pastry.
0:16:16 > 0:16:19I remember dishes that were often called rendezvous de fruits de mer,
0:16:19 > 0:16:21where you've got lobster, langoustine,
0:16:21 > 0:16:25scallops in a puff pastry case and lots of cream sauce.
0:16:25 > 0:16:28Well, I loved those dishes but they were a bit rich
0:16:28 > 0:16:30and this is my sort of echo of it.
0:16:30 > 0:16:34I've just taken some scallops, a vintage cider vinegar -
0:16:34 > 0:16:36a really old school farmhouse cider vinegar -
0:16:36 > 0:16:39cream and just a little bit of puff pastry
0:16:39 > 0:16:44and I've made this sort of really nostalgic dish, to me, anyway.
0:16:44 > 0:16:47First of all, take a sheet of puff pastry and roll it out
0:16:47 > 0:16:50and cut four discs out of that.
0:16:50 > 0:16:53Put it on a greased baking tray and then just dock it with a fork
0:16:53 > 0:16:56because I'm actually trying to stop it rise up.
0:16:56 > 0:16:59Next, I take another identical baking tray
0:16:59 > 0:17:02and grease the back of it and sandwich the whole thing together.
0:17:02 > 0:17:08Put it into a hot oven, about 190 degrees centigrade, for 15 minutes.
0:17:08 > 0:17:11While that's cooking I do the scallops.
0:17:11 > 0:17:13I cut them in half horizontally.
0:17:13 > 0:17:15The reason for doing that is I'm going to pan fry them
0:17:15 > 0:17:18and I want to maximise the surface area of the scallop,
0:17:18 > 0:17:22because that's where you get that lovely caramelised sweet flavour
0:17:22 > 0:17:25and the colour of pan frying.
0:17:25 > 0:17:27I get a very hot frying pan
0:17:27 > 0:17:30and I just rub some butter across the bottom very quickly,
0:17:30 > 0:17:33because I don't want too much butter in there,
0:17:33 > 0:17:35otherwise the scallops get greasy.
0:17:35 > 0:17:38Into the pan go the scallops and quick as a flash, almost,
0:17:38 > 0:17:40they're over, turned over.
0:17:43 > 0:17:47Season them lightly with salt and freshly ground black pepper.
0:17:47 > 0:17:50Give them a final shake and take them straight off the heat.
0:17:50 > 0:17:53Put them somewhere warm, return the pan to the heat
0:17:53 > 0:17:57and deglaze it with some cider vinegar.
0:17:57 > 0:18:01Let that reduce to drive off the rawness of the vinegar
0:18:01 > 0:18:03and then you add some clear chicken stock.
0:18:03 > 0:18:06Then a nice piece of cold butter
0:18:06 > 0:18:10and you gradually whisk that in, thickening the sauce as you do.
0:18:10 > 0:18:12And now, some cream.
0:18:12 > 0:18:13Classic white wine sauce, this,
0:18:13 > 0:18:17but made with cider vinegar to give it extra sharpness.
0:18:17 > 0:18:19And finally, some chopped dill.
0:18:19 > 0:18:20And now for serving.
0:18:20 > 0:18:23First of all you've got to take the puff pastry out of the oven.
0:18:23 > 0:18:25It should be a nice golden brown.
0:18:25 > 0:18:27Just that one of the disks on a plate,
0:18:27 > 0:18:31pile scallops on top of the dish, and, as we say in the trade,
0:18:31 > 0:18:33nap the scallops with a bit of sauce
0:18:33 > 0:18:35but don't cover them completely with sauce
0:18:35 > 0:18:39because you want to see that lovely caramelised exterior as well.
0:18:39 > 0:18:43A little bit round the plate, but don't overdo it. It's very rich.
0:18:43 > 0:18:45A little bit goes a long way, really.
0:18:45 > 0:18:48That was the trouble with those dishes in the '80s,
0:18:48 > 0:18:49there was just too much.
0:18:49 > 0:18:54So, grand rendezvous de fruits de mer, lots of cream, lots of pastry.
0:18:54 > 0:18:57This is just a little chef's nod to the past, if you like.
0:19:04 > 0:19:07Thanks, Rick. Now, this week's masterclass, I thought
0:19:07 > 0:19:10I'd show you how to prepare probably the nation's favourite ever pudding.
0:19:10 > 0:19:13- It's got to be. And it's one of your favourites, too.- It is.
0:19:13 > 0:19:16It's classic sticky toffee pudding with toffee sauce.
0:19:16 > 0:19:20The first thing we're going to use with toffee pudding is the dates,
0:19:20 > 0:19:22and we've got some stoned dates there.
0:19:22 > 0:19:24We pop those in the pan with some water.
0:19:24 > 0:19:26What we need to do is soften the dates.
0:19:26 > 0:19:29The idea is not really to bring them to the boil, just warm it.
0:19:29 > 0:19:30If you bring it to the boil
0:19:30 > 0:19:32the water evaporates and it alters the recipe.
0:19:32 > 0:19:37Then we add full fat butter. None of that miso stuff.
0:19:37 > 0:19:42We add some sugar, proper sugar, not that palm sugar stuff. Proper sugar.
0:19:42 > 0:19:44And then we just add a little bit of vanilla extract,
0:19:44 > 0:19:46just a touch in there.
0:19:46 > 0:19:49And then I'm just going to quickly mix this together.
0:19:49 > 0:19:51This is dark brown sugar because
0:19:51 > 0:19:53I want to make this cake nice and dark.
0:19:53 > 0:19:55You could use the lighter sugar.
0:19:55 > 0:19:57It just alters the colour of the cake at the end of it.
0:19:57 > 0:20:00We're going to add some more colouring agent in there
0:20:00 > 0:20:02to darken it down even more.
0:20:02 > 0:20:05What we're going to do is soften up the dates like that, whisk this together.
0:20:05 > 0:20:08There's no need to get any air in this because the air doesn't come from this.
0:20:08 > 0:20:12It comes from the rising agent. So, two eggs in.
0:20:12 > 0:20:16Like that. Mix it all together.
0:20:18 > 0:20:21And that's all you need to mix it to, just there.
0:20:21 > 0:20:26And then what we do, transfer our whisk. We've got our dates here.
0:20:26 > 0:20:30Quite carefully, place your dates in the blender.
0:20:32 > 0:20:34You just put the water and everything.
0:20:34 > 0:20:36That's why it's important not to boil it too much.
0:20:36 > 0:20:39All you're doing is just softening the dates in there.
0:20:39 > 0:20:43This is where the recipe and the origins for this are mixed.
0:20:43 > 0:20:45I read that the French have said
0:20:45 > 0:20:48that they've nicked it and they started it.
0:20:48 > 0:20:50But the Canadians reckon they've done it.
0:20:50 > 0:20:52But the Scots reckon they've got the original recipe.
0:20:52 > 0:20:54But the origins are really mixed.
0:20:55 > 0:21:00There's a place in the Lake District called Sharrow Bay where I think
0:21:00 > 0:21:02one of the best recipes comes from.
0:21:02 > 0:21:05In we go with the baking powder. Straight in.
0:21:05 > 0:21:07Now, if you mix all this lot together it actually starts
0:21:07 > 0:21:09to rise up straightaway.
0:21:09 > 0:21:12So what we do is put the whole lot straight in.
0:21:12 > 0:21:14That's the pureed dates, the water.
0:21:14 > 0:21:17It's one of the easiest cake recipes that you'll do.
0:21:17 > 0:21:21Then you literally just, this is where it gets worst...
0:21:21 > 0:21:23You're retired now so you don't have to worry about it.
0:21:23 > 0:21:26Little and often's good!
0:21:26 > 0:21:29Then you put some golden syrup and black treacle in
0:21:29 > 0:21:32and then we throw in the flour.
0:21:32 > 0:21:34And there's no need to sieve the flour.
0:21:34 > 0:21:36We just take the whisk and whisk it all together.
0:21:36 > 0:21:39It's kind of like what we call the all-in cake method.
0:21:39 > 0:21:41Heart attack waiting to happen, isn't it?
0:21:41 > 0:21:42It gets worse, Kelly, trust me.
0:21:42 > 0:21:45Those people who are watching this on the treadmill,
0:21:45 > 0:21:47turn it up, you've got to run a bit quicker.
0:21:47 > 0:21:50- This is going to get a lot worse. - Balance, that's what I say.
0:21:50 > 0:21:53Balance - a little bit of something nice is all right.
0:21:53 > 0:21:56This is where I've been going wrong, you see?
0:21:56 > 0:22:00You take a floured and buttered dish, place that in there,
0:22:00 > 0:22:03set the temperature of the oven to about 180 degrees centigrade,
0:22:03 > 0:22:06about 160 degrees centigrade, a bit lower than 350 Fahrenheit.
0:22:06 > 0:22:08Pop it in there.
0:22:08 > 0:22:12It wants to cook for a good 20, 25 minutes.
0:22:12 > 0:22:16And then we've got our sticky toffee pudding.
0:22:16 > 0:22:19The great thing, too, about being an athlete
0:22:19 > 0:22:21is you can eat as much of that stuff as you want.
0:22:21 > 0:22:23Exactly.
0:22:23 > 0:22:27Are you trying to... Say that and look at me at the same time!
0:22:27 > 0:22:30- You were a record-holder when you were young.- I was.
0:22:30 > 0:22:32I mean, still at school?
0:22:32 > 0:22:35Yeah, I won my first English Schools six months after
0:22:35 > 0:22:38starting athletics and I still hold the school record, apparently.
0:22:38 > 0:22:41I was at my school sports day the other day
0:22:41 > 0:22:46- and I'm pleased to say that no-one got near it.- Nobody got near it?
0:22:46 > 0:22:49Because then you went from there and you wanted to join the Army,
0:22:49 > 0:22:52but you were in the Army as a physical training instructor, weren't you?
0:22:52 > 0:22:57- Actually, the truth is I joined the Army as a heavy goods vehicle driver.- Right!
0:22:57 > 0:22:59- Believe it or not. - That's why your arms are like that.
0:22:59 > 0:23:02That's why I'm so massive, you know?
0:23:02 > 0:23:06My ambition from the age of 14 was to be a physical training instructor
0:23:06 > 0:23:11so I retrained and became a physical training instructor when I was 21.
0:23:11 > 0:23:14- Judo was your thing in the Army, wasn't it?- Yeah.
0:23:14 > 0:23:16I took up judo, became Army judo champion.
0:23:16 > 0:23:20And you used to beat the guys in the Army at running, stuff like that?
0:23:20 > 0:23:22They wouldn't let me run against the women,
0:23:22 > 0:23:24so they put me in the men's teams
0:23:24 > 0:23:26and that was actually my breakthrough back into
0:23:26 > 0:23:31international athletics because of a race that I'd done in the Army which
0:23:31 > 0:23:34qualified me to go to the national trials and in that national trials,
0:23:34 > 0:23:40I ran a world-class time of 4.01 and that was it.
0:23:40 > 0:23:41That was the start.
0:23:41 > 0:23:43But didn't you watch it at home, you're all sat there watching TV
0:23:43 > 0:23:46and watching the people you used to race against at the Olympics,
0:23:46 > 0:23:49winning, and they were the people that you used to beat?
0:23:49 > 0:23:51Yeah, it's funny cos when I was 14, I watched the Olympic Games
0:23:51 > 0:23:54which inspired me to be Olympic champion,
0:23:54 > 0:23:57which I think our games is going to do for many young people.
0:23:57 > 0:23:59And then when I was in the Army,
0:23:59 > 0:24:04I was actually watching it in my army barracks this time, my room,
0:24:04 > 0:24:09and it was in the '92 Games and I saw a girl in the 3,000 metres,
0:24:09 > 0:24:14Lucy York, and I thought, "I know her! And I used to beat her!"
0:24:14 > 0:24:17And she was at the Olympics and that was my other dream,
0:24:17 > 0:24:20since I was 14, to be Olympic champion.
0:24:20 > 0:24:23- So, it reignited the dream.- But you've still got the same passion?
0:24:23 > 0:24:26Even though the Olympics is 20 days away, it must be a bit
0:24:26 > 0:24:29of a shame that you're not actually competing and it didn't come around?
0:24:29 > 0:24:31Yeah, I don't know. I mean, people say that.
0:24:31 > 0:24:33I mean, if you could pluck me up from 2004,
0:24:33 > 0:24:36keep me the age as well, guarantee me two gold medals,
0:24:36 > 0:24:40I'd be there like a shot but unfortunately, I'm too old.
0:24:40 > 0:24:43Which of the two were you more confident about?
0:24:43 > 0:24:47Athletics is confidence as well, it's physical as well as mental.
0:24:47 > 0:24:50Which out of the two, which is your...?
0:24:50 > 0:24:53Well, I did the 800 and the 1,500 and to be honest,
0:24:53 > 0:24:56I never really knew what was my best because I used to get,
0:24:56 > 0:24:59I had ten medals before I won my two gold medals,
0:24:59 > 0:25:01which I think most people forget.
0:25:01 > 0:25:04I didn't just kind of turn up from nowhere.
0:25:04 > 0:25:07But actually half of them were 800 and half of them were 1,500.
0:25:07 > 0:25:09And the reason why it was like that was because I had
0:25:09 > 0:25:12so many injury problems through my career that actually,
0:25:12 > 0:25:15depending on the type of training I was able to do would depend
0:25:15 > 0:25:19on what race I'd get fit enough for, and it just happened to be that.
0:25:19 > 0:25:23So, fortunately for 2004 I selected both and...
0:25:23 > 0:25:26And then, of course, life after your athletics career,
0:25:26 > 0:25:29you're still involved in it now, doing this mentoring.
0:25:29 > 0:25:32Tell us about that. You've set up this little foundation?
0:25:32 > 0:25:34That's right, On Camp With Kelly.
0:25:34 > 0:25:39I started it before I won my two golds at the beginning of 2004.
0:25:39 > 0:25:41The idea of the programme was that
0:25:41 > 0:25:45if I could help stop the dropout rate of teenage girls, particularly,
0:25:45 > 0:25:50in sport and keep a legacy alive for my own love,
0:25:50 > 0:25:53which is middle-distance running.
0:25:53 > 0:25:55And so I started the programme
0:25:55 > 0:25:58because I thought if I don't achieve my dream, I still would have
0:25:58 > 0:26:02achieved a lot, but also had a lot of knowledge of the downsides
0:26:02 > 0:26:05and the good sides of the sport and hopefully I could help them.
0:26:05 > 0:26:07So you've got Hannah and Laura in the Olympics this time?
0:26:07 > 0:26:09Yeah, it's eight years on and of course I've had
0:26:09 > 0:26:12a lot of international success
0:26:12 > 0:26:15but I've got two in the 1,500, there's three in the 1,500,
0:26:15 > 0:26:19two of them are out of my programme, Laura Whiteman and Hannah England.
0:26:19 > 0:26:23So, really, really pleased for them. Great to be part of their journey.
0:26:23 > 0:26:26I've known them since they were very young as well,
0:26:26 > 0:26:28and that's just great to see that they're now going to be
0:26:28 > 0:26:31competing for Great Britain in their first Olympics.
0:26:31 > 0:26:34And Hannah and Laura, if you're watching this, you can't have any sticky toffee pudding!
0:26:34 > 0:26:36No, not yet! And the thing is, you know,
0:26:36 > 0:26:40when you go to Olympic Games, of course it's just fantastic.
0:26:40 > 0:26:45All the athletes are going to love it, but 1,500 metres final
0:26:45 > 0:26:49is the last day of the Olympic Games so you don't enjoy any of it.
0:26:49 > 0:26:52Everyone else is partying, people are coming out
0:26:52 > 0:26:54and eating everything and anything
0:26:54 > 0:26:56and believe me, it happens on day one.
0:26:56 > 0:26:59The swimmers are known for partying. Sorry, swimmers, but you are!
0:26:59 > 0:27:01LAUGHTER
0:27:01 > 0:27:04I'll get killed for that!
0:27:04 > 0:27:07But the athletes in particular, the middle distance runners,
0:27:07 > 0:27:12if you're lucky enough to get into the final, you don't get much luck.
0:27:12 > 0:27:15- So all of this has to wait, I'm afraid.- All of this has to wait.
0:27:15 > 0:27:17- Well, there you go.- Well, I can have it, you know.
0:27:17 > 0:27:21People say, do I want complete? No, I want to eat!
0:27:21 > 0:27:23Sticky toffee pudding.
0:27:23 > 0:27:27Now, that's about 2,600 calories per portion, just for that bit
0:27:27 > 0:27:31and then the sauce is made out of double cream, butter, sugar,
0:27:31 > 0:27:32golden syrup and black treacle.
0:27:32 > 0:27:35- So, about two days' worth of calories.- About, a bit more.
0:27:35 > 0:27:39And then, of course, you've got clotted cream and ice cream to go with it. So, dive in.
0:27:39 > 0:27:42I'll tuck in. It reminds me of the Army, actually.
0:27:42 > 0:27:44They used to do sticky toffee pudding.
0:27:44 > 0:27:46I used to queue up at dinner time for this.
0:27:46 > 0:27:48Tell us what you think of that.
0:27:48 > 0:27:52- I was all was good at athletics, you see...- Lovely.- ..when I was younger.
0:27:52 > 0:27:55I had Daley Thompson's Track and Field! That was the best one I did.
0:27:55 > 0:27:59- Gorgeous.- We need some.- You're not getting any of it. How's that?
0:27:59 > 0:28:02It's absolutely gorgeous. I'll go in the gym later.
0:28:07 > 0:28:10I loved that dessert. It really is the perfect dinner party dish.
0:28:10 > 0:28:13If you'd like to try cooking any of the studio recipes,
0:28:13 > 0:28:16including that one, all the recipes are just a click away at
0:28:16 > 0:28:18bbc.co.uk/recipes.
0:28:18 > 0:28:20We're looking back at some of the best cooking
0:28:20 > 0:28:21from the Saturday Kitchen larder
0:28:21 > 0:28:24and it's brunch time now and Lawrence Keogh has
0:28:24 > 0:28:26just the recipe to get your taste buds tingling.
0:28:26 > 0:28:28So, this is on the menu, is it?
0:28:28 > 0:28:30I'm going to put it on in about three or four weeks,
0:28:30 > 0:28:32- I'm changing the menu. - And what's the name of it, then?
0:28:32 > 0:28:35This is haddock Monte Carlo, a smoked haddock Monte Carlo.
0:28:35 > 0:28:38It's a haddock dish poached in milk and funny enough,
0:28:38 > 0:28:41I spoke to my neighbour, John Williams,
0:28:41 > 0:28:44the head chef - hi, John, if he's watching -
0:28:44 > 0:28:47of the Ritz Hotel, and we had a chat about the origins of this dish
0:28:47 > 0:28:50and it is one of them dishes that was around,
0:28:50 > 0:28:52part of the Savoy group in the day, you know?
0:28:52 > 0:28:57The Savoy group was the Barclay in Knightsbridge where I did my training
0:28:57 > 0:28:59and the Connaught and places like that.
0:28:59 > 0:29:02It's one of them dishes that was always on the menu, the Monte Carlo.
0:29:02 > 0:29:05So, trying to find the origins of it was quite tricky.
0:29:05 > 0:29:07But your restaurant used to be a car showroom, didn't it?
0:29:07 > 0:29:10We used to be a car showroom, yeah, back in the '20s,
0:29:10 > 0:29:11the Wolseley car showroom.
0:29:11 > 0:29:15Then it was a bank. I remember going there as a young lad,
0:29:15 > 0:29:18training at the Ritz Club Casino, going to cash a cheque there.
0:29:18 > 0:29:21It's just round the corner from there, really?
0:29:21 > 0:29:24We're next door to the Ritz Hotel at Green Park.
0:29:24 > 0:29:26So, on the menu then, what have we got here?
0:29:26 > 0:29:28We are going to do a nice slab of smoked haddock.
0:29:28 > 0:29:32You want to cut a good 200g portion. It's a nice natural smoked haddock.
0:29:32 > 0:29:36There's none of that yellow dye, the traffic light stuff.
0:29:36 > 0:29:38- It's a spray, something they put on it?- Exactly.
0:29:38 > 0:29:42- It hasn't seen a smokery whereas that one has, really.- Yeah.
0:29:42 > 0:29:44Now, there are schools of thought about this.
0:29:44 > 0:29:45You put it in skin side facing you.
0:29:45 > 0:29:47There's a reason why - we're going to lift it out.
0:29:47 > 0:29:49Why is it called Monte Carlo?
0:29:49 > 0:29:51We're trying to find out where the name came from but we know...
0:29:51 > 0:29:53- Wash your hands at the back. - Wash my hands, yes.
0:29:53 > 0:29:55We know that Alec Guinness used to
0:29:55 > 0:29:57order it a lot at the Connaught, you know?
0:29:57 > 0:30:00And there are so many different variations.
0:30:00 > 0:30:03They say you should poach it in milk, you should poach it in milk and cream
0:30:03 > 0:30:07and make the sauce from the pan and serve it like that.
0:30:07 > 0:30:09But this is my way.
0:30:09 > 0:30:11Some people say to do a tomato fondue but we are going
0:30:11 > 0:30:14to do tomatoes in diamonds, funnily enough, to represent...
0:30:14 > 0:30:17- Why is that? - The Diamond Jubilee!
0:30:19 > 0:30:21I'm glad you asked.
0:30:21 > 0:30:24Tomato concasse, you want, which is basically just taking...
0:30:24 > 0:30:26- Take the eyes out. - Take the eyes out.- OK.
0:30:26 > 0:30:29Haddock's poaching in the milk, it takes about five minutes,
0:30:29 > 0:30:32dead on, straightaway. It doesn't take too long.
0:30:32 > 0:30:34In the pan there, I've got some shallots
0:30:34 > 0:30:35and a little bit of mushroom.
0:30:35 > 0:30:38In goes your shallots and your mushrooms.
0:30:38 > 0:30:41Make a fish stock. I like making a fish stock
0:30:41 > 0:30:43and letting the stock go cold on the side of the table
0:30:43 > 0:30:45for about two hours.
0:30:45 > 0:30:46Slice some lemons in and then pass it.
0:30:46 > 0:30:48Don't pass the fish stock straightaway,
0:30:48 > 0:30:51otherwise it's just too watery for me. So, we have some fish stock.
0:30:51 > 0:30:54The first thing is tomatoes, mushrooms, shallots,
0:30:54 > 0:30:56thyme and bay leaf, white wine. Bang!
0:30:56 > 0:30:58Bring it right down and reduce it.
0:31:00 > 0:31:02Right, get that alcohol.
0:31:02 > 0:31:06Yeah, so the Wolseley, we do 380, 400 for breakfast,
0:31:06 > 0:31:11about 300 for lunch and about 200 afternoon tea. 400 for dinner.
0:31:11 > 0:31:14That's seven days a week and it's not shy.
0:31:14 > 0:31:16We've also got a private dining room,
0:31:16 > 0:31:19which not many people know about but they will now.
0:31:19 > 0:31:22It's part of a group of restaurants. It's not just that one.
0:31:22 > 0:31:25We've got the Wolseley, the Delaunay our sister restaurant
0:31:25 > 0:31:26which has a fantastic team in there.
0:31:26 > 0:31:30A great bunch of guys, front of house and back of house.
0:31:30 > 0:31:32And the Delaunay is in Holborn.
0:31:32 > 0:31:35We are just about to open up the Zedel in Piccadilly,
0:31:35 > 0:31:36on Sherwood Street.
0:31:36 > 0:31:40That's going to be just a fantastic, large French brasserie.
0:31:40 > 0:31:43It's going to be beautiful. There are two bars going in there.
0:31:43 > 0:31:46There's a great team of chefs going in there as well as front of house.
0:31:46 > 0:31:49It's going to be open literally all day and the bar has got...
0:31:49 > 0:31:52There are two bars and one of the bars, we are
0:31:52 > 0:31:53going to have a cabaret in there.
0:31:53 > 0:31:57- It's going to be great fun for London.- Are you performing, Lawrence?
0:31:57 > 0:31:59No, but I've got James in there doing a couple of gigs,
0:31:59 > 0:32:01you know, on the dance floor.
0:32:01 > 0:32:04- I've seen him dance at his party. - Right, moving on...
0:32:06 > 0:32:08So, you've got the poached eggs...
0:32:08 > 0:32:10I've basically done half the dish, to be honest.
0:32:10 > 0:32:12Lawrence has done advertising.
0:32:12 > 0:32:15- All you've done is put a bit of fish in the pan.- That's it, isn't it?
0:32:15 > 0:32:18You get to my level of chef and you don't get to cook, do you?
0:32:18 > 0:32:20I spoke to Angela,
0:32:20 > 0:32:22all I do is change the printer rolls.
0:32:22 > 0:32:26- I've got 60 chefs in the kitchen, you know?- In goes the egg.
0:32:26 > 0:32:30I'll turn that pan up a bit more. Turn that gas up there, chef.
0:32:30 > 0:32:32- That one. There you go.- Make it hot.
0:32:34 > 0:32:36Finely chopped chives. The tomatoes are concasse.
0:32:36 > 0:32:40- Take the skins off and cut them into diamonds.- I'm doing that now.
0:32:41 > 0:32:45- There we go.- Right, tomatoes. These have just being skinned.
0:32:45 > 0:32:47You want them deseeded as well.
0:32:47 > 0:32:51Take the skin off and cut them into flesh.
0:32:51 > 0:32:54Dice them into diamond shapes. Nice little diamonds.
0:32:54 > 0:32:58You are famous for all the British classics.
0:32:58 > 0:33:00It must be the dream job for you, that, the Wolseley.
0:33:00 > 0:33:02Yeah, well, I was unsure.
0:33:02 > 0:33:04I've been there five or six months now
0:33:04 > 0:33:09and I was a bit unsure about the company but I've made a fantastic
0:33:09 > 0:33:12move and I'm very fortunate to have a wonderful team in the kitchen.
0:33:12 > 0:33:14Not only the kitchen.
0:33:14 > 0:33:17There is a fantastic team front of house as well.
0:33:17 > 0:33:18We get on and there is the same
0:33:18 > 0:33:22belief across the company that we are all trying to do the correct thing.
0:33:22 > 0:33:24The hospitality is fantastic.
0:33:24 > 0:33:28Obviously, it's very busy, very bustling. It is non-stop.
0:33:28 > 0:33:30It really is.
0:33:30 > 0:33:32- Right, the spinach... - I mentioned the Jubilee.
0:33:32 > 0:33:34You had a brainwave, didn't you?
0:33:34 > 0:33:37The genius of Lawrence Keogh, the brainwave, on Sunday.
0:33:37 > 0:33:38What did you set up?
0:33:38 > 0:33:41I thought it would be a good idea to do an ice cream stand,
0:33:41 > 0:33:43you know, the Jubilee at Piccadilly.
0:33:43 > 0:33:47I thought the weather is going to be great. Let's do an ice cream stand.
0:33:47 > 0:33:52We devised... We do ice cream coupes that... Or, Sundaes to you, mate.
0:33:52 > 0:33:55Ice cream coupes at our restaurant.
0:33:55 > 0:33:58We did a diamond coupe.
0:33:58 > 0:34:00Strawberries, meringue, raspberries
0:34:00 > 0:34:02and Fortnum & Mason's was there.
0:34:02 > 0:34:05What's the difference between a coupe and a cup?
0:34:05 > 0:34:08It's a bit more posher, mate. You come from up north.
0:34:08 > 0:34:13- I'm reducing it down.- The fish stock must come down as much as we can.
0:34:13 > 0:34:17- It's... There you go. - I just want to wilt the spinach.
0:34:17 > 0:34:20Anyway, it was a great day. Sun was shining... not.
0:34:21 > 0:34:22It was a complete wash-out
0:34:22 > 0:34:26but I did get to meet Prince Charles which was absolutely wonderful.
0:34:26 > 0:34:30Lovely. Because I do watch him on Saturday Kitchen.
0:34:30 > 0:34:32He was lovely. He was absolutely lovely.
0:34:32 > 0:34:35And Piccadilly was absolutely rammed with a big long table with
0:34:35 > 0:34:37everyone sitting there, eating.
0:34:37 > 0:34:41It was lots of fun apart from the wash-out of rain.
0:34:41 > 0:34:44See, this is just wilted. The spinach has collapsed, James.
0:34:44 > 0:34:48Let it soften and collapse, straight into a tea towel there. OK?
0:34:48 > 0:34:52- Little diamonds are happening here. - Press it like this, the spinach.
0:34:52 > 0:34:54Get as much of that liquid out.
0:34:55 > 0:34:59- The sauce is reducing nicely.- Yeah. - Keep the spinach warm to one side.
0:34:59 > 0:35:01The haddock can come out now.
0:35:02 > 0:35:06- That's nice.- I will pass the sauce. - The haddock doesn't take long.
0:35:06 > 0:35:08Some people say you should reduce the milk
0:35:08 > 0:35:12and serve the milk with cream and glaze it.
0:35:12 > 0:35:14I'm going to come in that direction.
0:35:16 > 0:35:18There is the sauce, passed. Yeah.
0:35:20 > 0:35:22Season that sauce. You've got to come down.
0:35:25 > 0:35:28- That's your technique? - It's all live, isn't it?
0:35:28 > 0:35:29We pulled it off in rehearsals.
0:35:29 > 0:35:32I don't know why we are not pulling it off now.
0:35:32 > 0:35:34The skin, just gently. See how that cooked? That's it.
0:35:34 > 0:35:37You can tell when it's cooked, it falls away lovely.
0:35:37 > 0:35:39That's a nice piece of smoked haddock.
0:35:39 > 0:35:43- There is a poached egg.- Where is my spinach? Haddock Monte Carlo.
0:35:43 > 0:35:46A little bit spinach on the plate.
0:35:46 > 0:35:49A good job we are good friends, isn't it?
0:35:49 > 0:35:52Little bit more chives. You haven't dropped enough.
0:35:52 > 0:35:54The haddock goes on the spinach, OK?
0:35:54 > 0:35:58More spinach goes on top to create a nest for the egg.
0:36:00 > 0:36:02- Eggs ready.- Dry the egg. OK.
0:36:04 > 0:36:07Little bit of salt-and-pepper on the egg. The sauce is ready.
0:36:07 > 0:36:10You can season the sauce. Diamonds are ready.
0:36:10 > 0:36:12This egg is quite soft, chef, isn't it?
0:36:12 > 0:36:15Lawrence, you are standing there and James is like an octopus behind you.
0:36:15 > 0:36:19- Got another one here.- I'm going to go for it.- Got another one.
0:36:19 > 0:36:20You promise?
0:36:20 > 0:36:25- It's there. It's there now. It's there.- Make a decision, chef.
0:36:25 > 0:36:26Look!
0:36:28 > 0:36:31You'd never get a job at our place doing breakfast.
0:36:39 > 0:36:42Talk amongst yourselves. A wobbly poached egg on top.
0:36:43 > 0:36:46The sauce is nicely seasoned.
0:36:47 > 0:36:49- Right.- Right.
0:36:52 > 0:36:54- Seasoned.- How long have I got left?
0:36:54 > 0:36:56Just get it on the plate.
0:36:56 > 0:36:59The show has nearly finished. Let's go.
0:36:59 > 0:37:02Spoon. Right, smoked haddock.
0:37:04 > 0:37:06Who cut them chives?
0:37:06 > 0:37:09Look at the state of them chives!
0:37:11 > 0:37:14So, if you went any of these recipes, phone in...
0:37:14 > 0:37:18Right, there is our smoked haddock Monte Carlo,
0:37:18 > 0:37:21with diamonds of concasse, all for Liz.
0:37:22 > 0:37:25- Oh, chef.- Look at that.
0:37:25 > 0:37:27Poached haddock Monte Carlo.
0:37:30 > 0:37:33Yeah, it's not a bad dish that, I created there, is it, really?
0:37:33 > 0:37:35LAUGHTER
0:37:35 > 0:37:39- Have a seat over here. Dive into this.- That looks beautiful.
0:37:41 > 0:37:43It will taste fantastic. You mentioned kedgeree.
0:37:43 > 0:37:46You have got part of the elements in there with the egg
0:37:46 > 0:37:48and that kind of stuff.
0:37:48 > 0:37:52Kedgeree, I'm not sure but some people might not know about it,
0:37:52 > 0:37:56but it's rice, curry, spices and it goes so well with smoked haddock.
0:37:56 > 0:37:59It's got to be naturally smoked haddock, which is what that is.
0:37:59 > 0:38:02God, that's delicious really lovely.
0:38:02 > 0:38:06- The sauce is the best bit. - It's all the sauce!- It's fantastic.
0:38:11 > 0:38:14He certainly made me earn my brunch, that's for sure.
0:38:14 > 0:38:15It's Floyd time now and today,
0:38:15 > 0:38:19he is on the hunt for Cornish oysters so take it away, Keith.
0:38:19 > 0:38:21Hello, gastronaughts!
0:38:21 > 0:38:24You know, it was a valiant man who first adventured upon eating
0:38:24 > 0:38:27oysters. I don't suppose you know who said that, do you?
0:38:27 > 0:38:28No, you don't.
0:38:28 > 0:38:30It was King James I and I know
0:38:30 > 0:38:33because we were playing a curious and rather trivial game.
0:38:33 > 0:38:37And talking of trivial pursuits, if you like, in this bubbling,
0:38:37 > 0:38:39fishy, fun-filled programme, I'm going to tell you
0:38:39 > 0:38:41the mysteries of the bouillabaisse,
0:38:41 > 0:38:43how to improve your sex life
0:38:43 > 0:38:47and explain the contents of my little black case. OK?
0:38:49 > 0:38:52The oyster, the poor, crazy oyster.
0:38:52 > 0:38:56These androgynous aphrodisiacs, once the staple diet of apprentices,
0:38:56 > 0:38:58are now consumed by Gucci-shoed executives,
0:38:58 > 0:39:02who also swallow big deals and wine, regardless of expense
0:39:02 > 0:39:05and are quite ignorant of the labour of love here on the beautiful
0:39:05 > 0:39:08Helford River which provides the currency of their credibility.
0:39:12 > 0:39:14And a labour of love it is.
0:39:14 > 0:39:17In this damp, dim shed, a beautiful girl,
0:39:17 > 0:39:19her fine fingers clad in gloves,
0:39:19 > 0:39:24chips away the barnacles to make the pale, silver grey and sometimes
0:39:24 > 0:39:28creamy brown shell more appealing before they are hand graded
0:39:28 > 0:39:30on this clacking Victorian roundabout
0:39:30 > 0:39:34and slid into the purifying tanks to await a seaweed-wrapped
0:39:34 > 0:39:35train journey to Paddington.
0:39:39 > 0:39:42My love of oysters, like all true love, has caused me pain.
0:39:42 > 0:39:46Good friends have shied from the zinc bar and would-be lovers
0:39:46 > 0:39:50have said, "No, no, if you don't mind, I might be sick."
0:39:50 > 0:39:51How sad!
0:39:57 > 0:40:00I felt good, even involved in this gentle industry,
0:40:00 > 0:40:03and my mouth watered as I plucked fresh mussels
0:40:03 > 0:40:05from the tanks to cook later.
0:40:08 > 0:40:10But something was wrong.
0:40:10 > 0:40:13On this fine autumnal day, with the drizzle falling
0:40:13 > 0:40:15and the soft river lapping, I felt uneasy.
0:40:15 > 0:40:18The man who owned the place was clearly distressed
0:40:18 > 0:40:20by the frenetic activity of a film crew,
0:40:20 > 0:40:23and it wasn't until we struck up a conversation about rugby
0:40:23 > 0:40:27that this shy and gentle man began to trust and tell me about his life
0:40:27 > 0:40:31and work on the river, and Len Hodges is passionate about that.
0:40:31 > 0:40:35Len, I'm speechless.
0:40:35 > 0:40:38This incredible view and these fantastic oysters,
0:40:38 > 0:40:42and you live here - I mean, you must be the happiest man in the world.
0:40:42 > 0:40:46Oh, yes, I do love my work, and I love the food I produce, too.
0:40:46 > 0:40:48Tell me, everybody knows oysters in restaurants
0:40:48 > 0:40:50and things, but we've seen them coming out of the river.
0:40:50 > 0:40:54- How old is one of these?- They vary between five and seven years.
0:40:54 > 0:40:55Five and seven years.
0:40:55 > 0:40:58Depends, really, on if you get two hot summers in a row
0:40:58 > 0:41:02and get a very big growth, then you'll get them in five years,
0:41:02 > 0:41:07but if you get cold summers, they take longer to grow.
0:41:09 > 0:41:11I'm going to just carry on eating a few of these for a moment.
0:41:11 > 0:41:13You don't mind if I don't talk to you, do you?
0:41:13 > 0:41:16We don't really care much about you - this is...
0:41:16 > 0:41:19What else has come here from the from the Helford River, then?
0:41:19 > 0:41:22- It's all your territory, if you like.- Yes...- Cockles?
0:41:22 > 0:41:25- Yes, the cockles.- They're yours, too. - That's right.
0:41:25 > 0:41:27The winkles.
0:41:27 > 0:41:31- The winkles.- And the mussels.- The mussels. I'm going to have a mussel.
0:41:31 > 0:41:34- Thank you.- Might as well enjoy ourselves.- That's right.
0:41:34 > 0:41:37They're very rich orange colour. Can you see that?
0:41:37 > 0:41:39They're such a beautiful colour, these.
0:41:39 > 0:41:43Last year on my birthday, at the very ripe old age of 40,
0:41:43 > 0:41:47I sat out in a brilliant pub in Bridport in...
0:41:47 > 0:41:48In Dorset.
0:41:48 > 0:41:50Just tried to eat 40 oysters.
0:41:50 > 0:41:53You know, one for each year of my life. I got to 37.
0:41:53 > 0:41:55How many is the most you've ever eaten?
0:41:55 > 0:41:57- I mean, would you eat lots and lots?- Oh, yes.
0:41:57 > 0:41:59- I've eaten 60, 70 at a sitting. - Have you really?
0:41:59 > 0:42:03But the ideal amount, I think, is nine, ten oysters.
0:42:03 > 0:42:05One of the very important things,
0:42:05 > 0:42:07of course, is opening these damn things.
0:42:07 > 0:42:10I've had a feast. I'm having a great time. I don't want to stop,
0:42:10 > 0:42:14but can you just, for them, you know, who are the people who
0:42:14 > 0:42:18apparently count, they'll want to know how to join in our good time.
0:42:18 > 0:42:21Just show them how you actually open the damn things.
0:42:21 > 0:42:25Well, the important thing is to make sure that your thumb is there
0:42:25 > 0:42:28like that. A lot of people open it like that and then it goes
0:42:28 > 0:42:32into their hand and it's cut and we've lost a good oyster eater,
0:42:32 > 0:42:34but if you... KEITH LAUGHS
0:42:34 > 0:42:38If you get your finger like that, or thumb, rather, like that,
0:42:38 > 0:42:40and you're in control, put it in...
0:42:40 > 0:42:41Come down on that.
0:42:41 > 0:42:44He's got these big fisherman's hands and you're not going to see it.
0:42:44 > 0:42:46It is a cookery programme. It is quite important.
0:42:46 > 0:42:49Can you put it in, please? Right, thank you.
0:42:49 > 0:42:52And then you cut the muscle in the centre. Lift it off.
0:42:52 > 0:42:56Go over it like that gently in case you're taking any shell in.
0:42:56 > 0:43:00Cut the muscle underneath and turn it over and bring the fat side up.
0:43:00 > 0:43:02And hand that over to me. And just do another one,
0:43:02 > 0:43:04because the cameraman isn't terribly keen on oysters.
0:43:04 > 0:43:07- I don't think he paid attention.- And that's a beautiful oyster, that one.
0:43:07 > 0:43:11- MOUTH FULL:- It is. Plump little dream, isn't it?- Yes.- Mm.
0:43:13 > 0:43:14But we are, today, enjoying...
0:43:14 > 0:43:18This is all very luxurious for us, but, I mean, 100 years ago, or so,
0:43:18 > 0:43:20I mean, it was a staple food of apprentices and working men
0:43:20 > 0:43:23and stuff like that. It was what people ate to survive, wasn't it?
0:43:23 > 0:43:26- It wasn't a luxury...- No, no.
0:43:26 > 0:43:31When you go back to the 18th century, oysters were produced everywhere.
0:43:31 > 0:43:35And in those days, there were 400 million went into Billingsgate alone.
0:43:35 > 0:43:38- 400 million into Billingsgate?- Yes.
0:43:38 > 0:43:41That's very interesting, because the last time we quoted that figure,
0:43:41 > 0:43:44my director said I was talking nonsense, and it's now just been
0:43:44 > 0:43:47proved by an expert, Mr Prichard. Thank you very much. 400 million.
0:43:47 > 0:43:49- Into Billingsgate?- That's right.
0:43:49 > 0:43:51How much would they have cost in those days?
0:43:51 > 0:43:53Well, they were very, very cheap.
0:43:53 > 0:43:58I've got a letter that was sent out years ago and they were...
0:43:58 > 0:44:02I think it was 45p for 100, something like that.
0:44:02 > 0:44:06- 45p by today's rate for 100 oysters. - Yes. No - old p, that is.
0:44:06 > 0:44:10- Old p?- Yes.- Good God. And so what would they cost today?
0:44:10 > 0:44:13Well, in London now they're anything from £5.50
0:44:13 > 0:44:16- to £15 a dozen.- Good Lord above.
0:44:16 > 0:44:19Who's making all the money there? You're not making all that money.
0:44:19 > 0:44:23Well, I think everyone's making a little, but we've got the little
0:44:23 > 0:44:25and... Leave the rest to somewhere else, I think.
0:44:25 > 0:44:28How would you describe the taste to them?
0:44:28 > 0:44:33To me, it's like sort of having a taste of scent,
0:44:33 > 0:44:36rather than an actual thing. There's no unpleasant texture.
0:44:36 > 0:44:38It's delicious. But how would you describe it?
0:44:38 > 0:44:39Well, I think it tastes of the sea.
0:44:39 > 0:44:42It's fresh and leaves a lovely taste in your mouth
0:44:42 > 0:44:45and gives you an appetite for your next course.
0:44:45 > 0:44:47Does it give you an appetite for women?
0:44:47 > 0:44:50Well, I don't know about that, but er...
0:44:50 > 0:44:55I think the story for oysters does indicate that
0:44:55 > 0:44:57they help your sex life.
0:44:57 > 0:45:00I tell you what, eating these wonderful oysters,
0:45:00 > 0:45:03drinking the wine, the whole bit is giving me such an appetite,
0:45:03 > 0:45:06I actually want to go and cook something myself now.
0:45:06 > 0:45:08Can I borrow your kitchen for a moment or two?
0:45:08 > 0:45:11Yes, and may I say I've enjoyed your company very much?
0:45:11 > 0:45:13- That's kind of you. - I'll lead the way.- OK.
0:45:13 > 0:45:15Off we go to your kitchen, then.
0:45:15 > 0:45:17Make a bit of a change from the rain.
0:45:17 > 0:45:22We've done our bit out there. We can have a bit of fun for ourselves now.
0:45:22 > 0:45:24So, you see, the importance of my little black box is
0:45:24 > 0:45:27it's actually got the tools of my trade in,
0:45:27 > 0:45:30and if the worst comes to the worst, if the BBC goes bust, I can still
0:45:30 > 0:45:33get a job as a cook any day, and in fact, actually,
0:45:33 > 0:45:36a cook is what I am, and although I've been enjoying myself with
0:45:36 > 0:45:40the oysters outside, Len did give me some mussels, and I thought it'd be
0:45:40 > 0:45:43quite good if I cooked you a few of Len's mussels, which have come from
0:45:43 > 0:45:46the river, which is right outside this kitchen where I'm sitting now.
0:45:46 > 0:45:49Erica's kitchen. It's really great. I'm standing, not sitting.
0:45:49 > 0:45:51But one of the very important things about mussels,
0:45:51 > 0:45:53and this is a mussel here, it's got this beard.
0:45:53 > 0:45:55This is the big it attaches itself to the rocks with,
0:45:55 > 0:45:58or wherever it lives. It's held on by this beard.
0:45:58 > 0:45:59Obviously, it's inedible.
0:45:59 > 0:46:03Vital thing, rip that right off, and by the way, it's quite a hard task.
0:46:03 > 0:46:06You've got to rip that thing off.
0:46:06 > 0:46:08Another thing that mussels often do to you
0:46:08 > 0:46:11and confound all of your best-laid plans is often they're full of mud,
0:46:11 > 0:46:14and if you've cooked them, as you'll see in a moment, and one of them's
0:46:14 > 0:46:18full of mud, then you've blown it, so the essential test
0:46:18 > 0:46:21with every mussel, put it sideways like that, and if it was
0:46:21 > 0:46:24full of mud, it would have separated to reveal two halves of mud.
0:46:24 > 0:46:28That one's good. So just to repeat that, do clean off everything.
0:46:28 > 0:46:32If it's got barnacles, scrape it. Use a knife. Scrape it away.
0:46:32 > 0:46:34Get them as clean as you can. That's enough lessons.
0:46:34 > 0:46:36What we want to do now is get on with the actual cooking
0:46:36 > 0:46:39process of these things, because they're beautiful.
0:46:39 > 0:46:42And, actually, Erica, whose kitchen this is, cleaned a pile of them
0:46:42 > 0:46:46for me earlier on - speeds things up, makes life a lot better.
0:46:46 > 0:46:50Because mussels are fun, because you can cook them in white wine,
0:46:50 > 0:46:53which is one of the prime ingredients of this particular
0:46:53 > 0:46:57little dish, I'll just open that, just some dry white wine.
0:46:57 > 0:47:00If you can't afford dry white wine, use some dry cider.
0:47:00 > 0:47:01Doesn't matter too much.
0:47:01 > 0:47:03If you're going to stop eating mussels
0:47:03 > 0:47:06because you've got no wine or cider, then use a little drop of water.
0:47:06 > 0:47:08But if you can, use some wine.
0:47:08 > 0:47:11Other ingredients are one onion, for the amount of mussels we're
0:47:11 > 0:47:15doing, a load of garlic here. Make sure they can see this garlic.
0:47:15 > 0:47:17And then quite a bit of parsley.
0:47:17 > 0:47:19We'll say about that much parsley.
0:47:19 > 0:47:22And we want a bit of butter.
0:47:22 > 0:47:25And you can't economise on these things.
0:47:25 > 0:47:28You know, chuck in a quarter of a pound of butter into a pan
0:47:28 > 0:47:29like that.
0:47:29 > 0:47:30While that butter's melting,
0:47:30 > 0:47:32I'm going to crush these cloves of garlic.
0:47:32 > 0:47:34There's no need to peel them, by the way,
0:47:34 > 0:47:37because you won't actually be eating the garlic -
0:47:37 > 0:47:40you'll just be using the flavour of it, so you're wasting your time.
0:47:40 > 0:47:43You could be better off having a glass of wine
0:47:43 > 0:47:46instead of painfully getting garlic skin under your nails.
0:47:46 > 0:47:49Actually, on the subject of wine, it's a myth
0:47:49 > 0:47:51that you have to drink white wine with fish.
0:47:51 > 0:47:54You can drink anything you like. Red wine's perfectly all right,
0:47:54 > 0:47:57and I'm going to have a drop of that just for the moment -
0:47:57 > 0:48:01under this intense pressure we've been working this morning...
0:48:01 > 0:48:04to eat oysters and cockles and things.
0:48:04 > 0:48:08Right, little slurp goes down very well. We've got to chop the onion.
0:48:08 > 0:48:11You can always show off doing this. It's quite good.
0:48:11 > 0:48:14You chop it finely like that, and then back like that,
0:48:14 > 0:48:17and you never cut your fingers, which is quite important,
0:48:17 > 0:48:21because the resulting mess is an inconvenience.
0:48:21 > 0:48:23Chop, chop, chop.
0:48:23 > 0:48:26Fast as you like or as slow as you like, but actually,
0:48:26 > 0:48:28although I'm sort of showing off in half a way,
0:48:28 > 0:48:31I'd rather you didn't show off at home and cut your fingers.
0:48:31 > 0:48:34I'd rather you enjoyed the mussels, you know, take your time over it.
0:48:34 > 0:48:38Actually, I think, with things like this, you know, it's a cheap meal
0:48:38 > 0:48:40to prepare. It's a feast as well.
0:48:40 > 0:48:43So now we want to get all of these elegantly prepared
0:48:43 > 0:48:47ingredients popped in to the melted butter.
0:48:47 > 0:48:49Chuck them in.
0:48:49 > 0:48:52Just to remind you again - I'm sure you haven't paid proper attention -
0:48:52 > 0:48:57it is parsley, garlic, onions and butter. Right. Maximum heat.
0:48:57 > 0:49:00I don't cook on electricity all that often, as a matter of fact.
0:49:00 > 0:49:02It's like on the last thing we did,
0:49:02 > 0:49:06Dan made me cook on a camping base with no electricity.
0:49:06 > 0:49:08Anyway. So in they all go.
0:49:10 > 0:49:15All the lovely mussels. Might add a drop of white wine.
0:49:15 > 0:49:18Talking of which, I actually haven't had a drink for a while.
0:49:18 > 0:49:21Don't think it'd do me any harm to have a quick slurp.
0:49:22 > 0:49:25Because it's hot in the kitchen. One needs a drink from time to time.
0:49:25 > 0:49:29Now I'll put the lid on, let them stew away for a while.
0:49:29 > 0:49:30You can, you know, just stop
0:49:30 > 0:49:32because they've got to cook for a few moments.
0:49:32 > 0:49:34Come back when I'm ready, OK?
0:49:34 > 0:49:37MUSIC PLAYS
0:50:00 > 0:50:02OK, you can come back now. All right? Bring your camera in.
0:50:02 > 0:50:05I'm going to take the lid off and if it's all gone well,
0:50:05 > 0:50:08you're going to see these little dreams opening up.
0:50:08 > 0:50:10BUBBLING
0:50:10 > 0:50:12Now, you see.
0:50:12 > 0:50:14Look at those bubbling away.
0:50:14 > 0:50:17Always...test the stuff.
0:50:17 > 0:50:20God, already tasting terribly good.
0:50:20 > 0:50:24I'll give those a little stir around with the thing here.
0:50:24 > 0:50:28You see how they're beginning to... Beginning to open.
0:50:29 > 0:50:31Incidentally, any that don't open through this...
0:50:31 > 0:50:34After this cooking process is complete, don't eat them.
0:50:34 > 0:50:36The ones that don't open are going to be dead.
0:50:36 > 0:50:39Come right in there, Malcolm, please. Look, you've got
0:50:39 > 0:50:42wonderful colours in there. You've got steam bubbling up.
0:50:42 > 0:50:44You got the whole art of food happening here.
0:50:44 > 0:50:46Come closer, closer, closer.
0:50:46 > 0:50:48Now, ladies and gentlemen,
0:50:48 > 0:50:52people we've met on this trip have all thought we're bit strange.
0:50:52 > 0:50:55There you have a magnificent dish of moules marinieres.
0:50:55 > 0:50:57HE SNIFFS
0:50:57 > 0:50:59Gosh.
0:50:59 > 0:51:02OK, so there we are. The cooking is done.
0:51:02 > 0:51:05We've got Erica's mixing bowl.
0:51:05 > 0:51:09I'd actually wanted some rather fine porcelain, but...
0:51:09 > 0:51:13beggars which we are, I can assure you we can't be choosers.
0:51:13 > 0:51:17Anyway, these mussels are cooked. Tip them into the bowl.
0:51:17 > 0:51:20I'm not going to put all the juice in. That's why I'm using this spoon
0:51:20 > 0:51:24with holes in, you see, because we don't want to burn our little
0:51:24 > 0:51:27artists' fingers when we eat them with our fingers.
0:51:27 > 0:51:32We're going to drink the sauce a little bit separately later on.
0:51:33 > 0:51:34That was one for the Queen.
0:51:37 > 0:51:38God, I am actually quite hungry.
0:51:38 > 0:51:42Despite all the oysters we had earlier on. Hold on, a minute.
0:51:42 > 0:51:45Hold on a minute. Hold it, hold it, hold it.
0:51:45 > 0:51:46They are hot.
0:51:49 > 0:51:50Hot.
0:51:53 > 0:51:56But good. Very, very good.
0:51:56 > 0:51:58Tell you what, you just hold there a minute.
0:51:58 > 0:52:00Just keep gazing at these. Come in closer.
0:52:00 > 0:52:02I want to get Erica a moment. Just keep on looking at them.
0:52:02 > 0:52:06They're very beautiful. Erica, could you spare a moment, please?
0:52:06 > 0:52:09- Erica?- Yeah?- Could you...? I'm sorry to interrupt.
0:52:09 > 0:52:12You couldn't come through to your kitchen, could you?
0:52:12 > 0:52:15Cos what I'd like you to do... We've left you a dreadful mess here.
0:52:15 > 0:52:18Come round, look at Erica, because this is her kitchen.
0:52:18 > 0:52:21We've ruined it all morning. We've trampled over the lawn.
0:52:21 > 0:52:24We've abused her oyster farm. We've drunk her wine,
0:52:24 > 0:52:26we've used her electricity and gas,
0:52:26 > 0:52:28and all I've got to offer you is either -
0:52:28 > 0:52:31and the choice is yours - one of my mussels, or a big kiss.
0:52:31 > 0:52:34- Ooh.- Which will you have? - A big kiss.
0:52:34 > 0:52:36- Ooh!- Thanks ever so much.
0:52:36 > 0:52:39We've really enjoyed being here, and that's everybody. It's been great.
0:52:39 > 0:52:42- Thanks a million. - You're welcome. Very welcome.
0:52:42 > 0:52:45Try a mussel at the same time.
0:52:45 > 0:52:46I wish you wouldn't interrupt.
0:52:46 > 0:52:49It's my programme, for God's sake. Have a mussel anyway.
0:52:49 > 0:52:50Have a little... They're quite hot.
0:52:50 > 0:52:53And let me give you a little bit of juice if I can find a...
0:52:53 > 0:52:56I know they're in here, because I've been looking around the kitchen
0:52:56 > 0:52:58all morning. And...
0:52:58 > 0:53:02Eat that one. Put a bit of juice in there as well.
0:53:02 > 0:53:03And see how you like it.
0:53:03 > 0:53:06If you don't like it, tell them. I can always lie about it later.
0:53:06 > 0:53:09In fact, if you don't like it, we'll cut it out of the film.
0:53:09 > 0:53:13- No, I adore them.- Lovely. - Mm. Beautiful.
0:53:13 > 0:53:14Thanks a lot.
0:53:19 > 0:53:22I certainly never get bored of seeing that man in action.
0:53:22 > 0:53:25As ever on Best Bites, we're looking back at some of the great cooking
0:53:25 > 0:53:28from the Saturday Kitchen archive. Still to come on today's Best Bites:
0:53:28 > 0:53:31Chaos ensues as Gennaro Contaldo takes on Tom Kerridge
0:53:31 > 0:53:35in the omelette challenge, but who would beat who,
0:53:35 > 0:53:38or would any eggs be beaten at all? Find out a little later on.
0:53:38 > 0:53:40Everyone's favourite Geordie, Kenny Atkinson,
0:53:40 > 0:53:42brings John Dory to the table.
0:53:42 > 0:53:45He pan-fries the fish and serves it with pickled chestnut mushrooms,
0:53:45 > 0:53:50caramelised apples, cobnuts and parsnip puree. Delicious stuff.
0:53:50 > 0:53:53And former EastEnder and Footballers' Wives star Zoe Lucker
0:53:53 > 0:53:56faced her Food Heaven or Food Hell.
0:53:56 > 0:53:57Would she get her Food Heaven - Italian food,
0:53:57 > 0:54:01with my twist on a classic spaghetti vongole, with clams, white wine,
0:54:01 > 0:54:05chorizo and parsley, topped off with some breadcrumbs?
0:54:05 > 0:54:07Or would she get her dreaded Food Hell - cardamom, with my
0:54:07 > 0:54:11cardamom creme caramel with filo rolls and fresh raspberries?
0:54:11 > 0:54:14Find out what she gets to eat at the end of today's show.
0:54:14 > 0:54:17Now, if you've been looking for the right souffle recipe to serve after
0:54:17 > 0:54:20Sunday lunch, then look no further, because Will Holland has it licked.
0:54:20 > 0:54:23And you can use up some of that leftover red wine, too.
0:54:23 > 0:54:26- Hello, hello.- Souffle. This is the souffle.
0:54:26 > 0:54:28You've just made these two minutes ago.
0:54:28 > 0:54:29We're going to put them straight in
0:54:29 > 0:54:33and then we're going to do the whole process so it's not any sort of...
0:54:33 > 0:54:36In the oven. 350 degrees centigrade. 170 Fahrenheit. Gas mark four.
0:54:36 > 0:54:41- Eight minutes.- Eight minutes.- I'll put the timer on.- Get the timer on.
0:54:41 > 0:54:42- And don't open the oven door. - That's it.
0:54:42 > 0:54:45Don't keep going over there and checking if they're all right.
0:54:45 > 0:54:48What I'm doing first of all, because I need to get this going,
0:54:48 > 0:54:51is sugar and water. We're just going to make a syrup.
0:54:51 > 0:54:54- So you're quite confident in these souffles?- I think...
0:54:54 > 0:54:57The thing is, there's a lot of...
0:54:57 > 0:55:01You know, people at home are little bit scared about it, basically, and
0:55:01 > 0:55:02there's no need to be scared,
0:55:02 > 0:55:04and that's what I'm going to show you today.
0:55:04 > 0:55:08- Why are you looking nervous? - Famous last words!
0:55:08 > 0:55:10Right, we're going to use the softened butter.
0:55:10 > 0:55:13- That's what the syrup is, then? - Well, the syrup's in here.
0:55:13 > 0:55:14We're going to get that to...
0:55:14 > 0:55:17- If we're getting technical, we're going to take it to 121.- Yes.
0:55:17 > 0:55:20- Which is soft-ball on a sugar thermometer.- Soft-ball.
0:55:20 > 0:55:22But to you, me and everyone at home, we're going to boil it
0:55:22 > 0:55:24until it's "syrupy".
0:55:24 > 0:55:26On a sugar thermometer, you'll have 121 degrees.
0:55:26 > 0:55:29- Sugar and water boils more than boiling water.- Right.
0:55:29 > 0:55:30Boiling water stopped at 100.
0:55:30 > 0:55:33You put sugar in it, it will continue to heat up to 160,
0:55:33 > 0:55:34- 170 degrees.- OK.
0:55:34 > 0:55:38And it's 121. So on a sugar thermometer it's soft-ball.
0:55:38 > 0:55:40So that's one part of the base that's going there, the syrup,
0:55:40 > 0:55:44- James. And then in here I've got cornflour...- Yes.- And red wine.
0:55:44 > 0:55:45Often when you're making souffles,
0:55:45 > 0:55:47you would make it out of a custard base.
0:55:47 > 0:55:49This is the first time I've seen it with...
0:55:49 > 0:55:52Well, cornflour you can do with creme pat, or creme patissiere.
0:55:52 > 0:55:55Yeah, there's two ways, as you said.
0:55:55 > 0:55:56The custard base,
0:55:56 > 0:55:59and then there's this version, which is cornflour.
0:55:59 > 0:56:01So all I've done is mixed cornflour and red wine.
0:56:01 > 0:56:03And because I want it to be
0:56:03 > 0:56:05a really, really intense red-wine flavour,
0:56:05 > 0:56:09I've gone for a red wine with plenty of oomph. So, something big.
0:56:11 > 0:56:13- Rioja, merlot. - Like a good Saint-Emilion.
0:56:13 > 0:56:16Chiraz, Saint-Emilion.
0:56:16 > 0:56:21Something that's big and plenty of... Packs a good punch.
0:56:21 > 0:56:25Right. When you're doing the souffle moulds for Will here,
0:56:25 > 0:56:27what you do is you basically take the butter
0:56:27 > 0:56:30and you make the lines up the side of the dish.
0:56:30 > 0:56:33They're supposed to make the souffle rise.
0:56:33 > 0:56:35- That's it. - Up the side of the dish.
0:56:35 > 0:56:37Onwards and upwards. So...
0:56:37 > 0:56:39So rather than just rub butter over it...
0:56:39 > 0:56:40I really, really think
0:56:40 > 0:56:42it's mumbo jumbo, that kind of thing.
0:56:42 > 0:56:45In fact, why don't you make one upwards, one downwards,
0:56:45 > 0:56:47see which one is going to rise more?
0:56:47 > 0:56:48We'll have a souffle...
0:56:48 > 0:56:51It's a Michelin belief. You know, they want you
0:56:51 > 0:56:54to believe that kind of thing in Michelin-star establishments.
0:56:54 > 0:56:56- Oh, I see.- Anyway, Will...
0:56:56 > 0:56:59- Anyway, I've done it how you wanted you wanted it.- That's it.
0:56:59 > 0:57:02- Do it my way. - You do it how you want.
0:57:02 > 0:57:05When the sugar gets to that nice, syrupy consistency,
0:57:05 > 0:57:08I'm just going to take that out the pan to stop it at that temperature.
0:57:08 > 0:57:10I've got our egg whites here,
0:57:10 > 0:57:13these again are the packet, pasteurised egg whites.
0:57:13 > 0:57:16We're going to use pasteurised so that Jodie can enjoy the souffle.
0:57:16 > 0:57:18How exciting. Thank you.
0:57:18 > 0:57:21I don't want to give you partially cooked eggs.
0:57:21 > 0:57:24So whip these up, no sugar yet. I'll add those a bit later.
0:57:24 > 0:57:27What have we got going on there? What have you got in there now.
0:57:27 > 0:57:29The cornflour and the red wine mix. Just need to bring it to the boil
0:57:29 > 0:57:32and you can see how quick it comes, very, very quickly.
0:57:32 > 0:57:35It's only been on there for, what, a minute and a half, two minutes.
0:57:35 > 0:57:38You need to keep whisking this, particularly with the cornflour in.
0:57:38 > 0:57:41Yeah, we don't want it to be lumpy. But soon as it's...
0:57:41 > 0:57:43This is Rioja we've used in there.
0:57:43 > 0:57:48- OK.- Pour that in. - As soon as it comes to the boil.
0:57:48 > 0:57:50Out it comes. You can see how thick it is.
0:57:51 > 0:57:54Get all of that out and then get the whisk in there
0:57:54 > 0:57:58and just whisk the syrup and the red wine together.
0:57:58 > 0:58:01That's it, that's the finished base, it's as simple as that.
0:58:01 > 0:58:06Tell us about Ludlow. Amazing place, famous for wonderful antique shops.
0:58:06 > 0:58:07- Great food.- Of course.
0:58:07 > 0:58:10- Foodie- hot spot. It's a very, very famous place for food.
0:58:10 > 0:58:12I'm just going to pop this in the fridge.
0:58:12 > 0:58:15I'm going to throw in my sugar.
0:58:15 > 0:58:18Get this done as quick as possible.
0:58:18 > 0:58:22Cos when we make the souffle it needs to be cold.
0:58:22 > 0:58:25But, yeah, Ludlow, it's a fantastic food destination.
0:58:25 > 0:58:27There's great restaurants,
0:58:27 > 0:58:29but it's also the kind of culture and town of food,
0:58:29 > 0:58:31you know, the butcher's and the baker's
0:58:31 > 0:58:33and we've got a fantastic food festival
0:58:33 > 0:58:35that happens every year in September.
0:58:35 > 0:58:38- Yeah, which you're doing, of course. - Well, I'm not doing it.
0:58:38 > 0:58:41It's been going a lot longer than I've been in town, but it's...
0:58:41 > 0:58:47I think it's its 17th year, this year, which is just incredible.
0:58:48 > 0:58:49So, for each souffle,
0:58:49 > 0:58:51just going to give that a quick whisk.
0:58:51 > 0:58:54- Have you got a whisk? - Yeah, I've got a whisk.
0:58:54 > 0:58:58It's really important that the base is cold when you make the souffle.
0:58:58 > 0:59:00Would you like a Kenny Atkinson whisk or a normal whisk?
0:59:00 > 0:59:03- You said that, not me!- Yes.
0:59:03 > 0:59:06Kenny won't be watching anyway. Right.
0:59:07 > 0:59:10Cos it sets up, it's basically turned into a jelly.
0:59:10 > 0:59:14- So, that's what we want. Couple of tablespoons per souffle.- Yeah.
0:59:16 > 0:59:19But Ludlow is famous for Shaun Hill,
0:59:19 > 0:59:21Merchant House, that kind of thing.
0:59:21 > 0:59:25Shaun Hill was the pioneer, he was the original.
0:59:25 > 0:59:28I'm just there to fly the flag.
0:59:28 > 0:59:30But it is great,
0:59:30 > 0:59:33so many great produce, or so many great suppliers of produce,
0:59:33 > 0:59:35literally within the area.
0:59:35 > 0:59:40It's a rich area for all things lovely.
0:59:40 > 0:59:44At the moment someone's actually rearing suckling pigs for me,
0:59:44 > 0:59:47so I've got a farmer that's actually...
0:59:47 > 0:59:50The pigs have already got my name on them
0:59:50 > 0:59:52as they're running round the yard.
0:59:52 > 0:59:53I don't think they know it, but...
0:59:53 > 0:59:57- They're all called Will?- Yeah, exactly, they've got a tag on there.
0:59:57 > 0:59:59Now, you're whisking this with a whisk.
0:59:59 > 1:00:00I always do souffles like this,
1:00:00 > 1:00:03but a lot of people then use the spatula and fold it in.
1:00:03 > 1:00:05- It's much quicker this way. - Listen, this is...
1:00:05 > 1:00:10I don't want to say it's a foolproof recipe, yet, but...
1:00:10 > 1:00:13Yet? Doesn't look like at the moment it is?
1:00:13 > 1:00:17But you can be pretty...
1:00:17 > 1:00:18Pretty...
1:00:18 > 1:00:20- brutal.- Robust with it. - So use the whisk.
1:00:20 > 1:00:23- It's the cornflour that's... - Yeah, the cornflour's nice and hard.
1:00:23 > 1:00:26- Did you sugar those as well? - Yes, they've been sugared.
1:00:26 > 1:00:30So I'm just going to grab a spoon. But, yeah, instead of using...
1:00:30 > 1:00:33Don't be afraid about getting your arm in there
1:00:33 > 1:00:36and just really incorporating the meringue, essentially,
1:00:36 > 1:00:39- and the base.- You make these before service, don't you?
1:00:39 > 1:00:41So, if you're doing a dinner party...
1:00:41 > 1:00:43Yeah, these are brilliant for at home.
1:00:43 > 1:00:45Because of the cornflour, it's quite a sturdy mix,
1:00:45 > 1:00:48so you don't have to kind of make it and cook them straightaway.
1:00:48 > 1:00:51You can make them a good couple of hours before.
1:00:51 > 1:00:53And just pop them in the fridge.
1:00:53 > 1:00:54Yeah, put them in the fridge,
1:00:54 > 1:00:56so you've got your dessert ready to go, basically,
1:00:56 > 1:01:00and as soon as it's pudding time,
1:01:00 > 1:01:03pop them in the oven - eight minutes or so.
1:01:04 > 1:01:07Now, you've got to be careful not to...
1:01:07 > 1:01:10You press it round the edges with a palette knife, don't you?
1:01:10 > 1:01:13Yeah, I'll show you. I'll just get this other one in there as well.
1:01:13 > 1:01:16That's the one key bit with it, is not to...
1:01:16 > 1:01:17Because any area of the ramekin
1:01:17 > 1:01:19that's not got butter and sugar on it,
1:01:19 > 1:01:21- that's where it would stick. - So you can blame me.
1:01:21 > 1:01:23Yeah, that's it.
1:01:23 > 1:01:25You know, it was the poorly buttered moulds, wasn't it?
1:01:25 > 1:01:27That'll be the one.
1:01:27 > 1:01:31But use a palette knife and just...
1:01:31 > 1:01:33smooth it off like that.
1:01:33 > 1:01:36Now, I know you're a keen cook, Jodie.
1:01:36 > 1:01:40- Ever tried making a souffle for a dinner party?- Erm...
1:01:40 > 1:01:44Ooh, it's very dangerous, isn't it? Souffle for a dinner party,
1:01:44 > 1:01:46and especially with the old AGA.
1:01:46 > 1:01:52But I've got someone at home who's a fantastic cook, called Rachel,
1:01:52 > 1:01:55and she did cheese souffle the other day and it was brilliant.
1:01:55 > 1:01:56- Was it?- Yes.
1:01:56 > 1:02:00So I do love them, but I'm... I'm a roast girl.
1:02:00 > 1:02:02I can do a roast for a dinner party,
1:02:02 > 1:02:07- but, yeah, souffle I'd get a bit nervous.- You've got 30 seconds left.
1:02:07 > 1:02:10If you can show us how to finish those off.
1:02:10 > 1:02:12All I've done is wiped my thumb round the edge,
1:02:12 > 1:02:16the temptation is not to lick your thumb at that stage
1:02:16 > 1:02:20- and that stops the souffle mix from sticking to the edge.- Right.
1:02:20 > 1:02:22Now, you just pop them in the fridge as they are?
1:02:22 > 1:02:23In the fridge as they are,
1:02:23 > 1:02:25and they can go in the oven when you're ready.
1:02:25 > 1:02:29And what you've done for me, James, is just make this small berry salad.
1:02:29 > 1:02:31It's really nice, like you said,
1:02:31 > 1:02:34- with all the fruits coming out of your garden.- Yep.
1:02:34 > 1:02:37But, yeah, we've just got a bit of creme fraiche,
1:02:37 > 1:02:38some mint chopped through it,
1:02:38 > 1:02:41and I've put a little squeeze of lemon in there as well,
1:02:41 > 1:02:43the lemon really brings out the flavour.
1:02:43 > 1:02:45Do you want me to get them out?
1:02:45 > 1:02:50You get them out and I'll lift it onto the plate! The moment of truth.
1:02:50 > 1:02:54- There we go.- I heard the eight minutes.- Eight minutes.
1:02:54 > 1:02:56Look pretty good to me.
1:02:56 > 1:03:00- Look at that.- There you go.
1:03:00 > 1:03:03- Let me just burn our little fingers.- Hands!
1:03:03 > 1:03:06There we go. I'm happy with that.
1:03:06 > 1:03:07It's a good job they did work,
1:03:07 > 1:03:09because you brought something with you
1:03:09 > 1:03:12that's very special this morning, whose birthday it is.
1:03:12 > 1:03:14It's my mum's birthday today, I've brought her as a special guest.
1:03:14 > 1:03:17So not only have I made a souffle live on telly,
1:03:17 > 1:03:19I've also brought my mum because it's her birthday.
1:03:19 > 1:03:23- Happy birthday, Mum! Where's Mum? - Happy birthday. Your boy did good.
1:03:23 > 1:03:25Remind us what that is again.
1:03:25 > 1:03:28Red-wine souffle with berries and creme fraiche.
1:03:28 > 1:03:31How chuffed do you look? Look at that, you lucky thing!
1:03:36 > 1:03:39He's pretty good at this game.
1:03:39 > 1:03:42Look at that. They're all works of art.
1:03:42 > 1:03:46I feel ashamed to... Both of us.
1:03:46 > 1:03:48You can dive in, pasteurised eggs.
1:03:51 > 1:03:54- Oh, this is gorgeous. - Someone tried it yesterday
1:03:54 > 1:03:57and they said it's like eating hot red-wine marshmallow.
1:03:57 > 1:04:00- So, if you imagine that. - Oh, my word.- This is beautiful.
1:04:00 > 1:04:02It's not as good as the meringue though, is it?
1:04:02 > 1:04:04Never.
1:04:04 > 1:04:07- Which one?- 20 quid.
1:04:07 > 1:04:08You know what I mean?
1:04:08 > 1:04:10I was wondering what the wine was going to be like,
1:04:10 > 1:04:13but it has a delicious sourness to it.
1:04:13 > 1:04:15It's incredible, the acidity of it,
1:04:15 > 1:04:18how beautifully it works with the egg white.
1:04:18 > 1:04:21It's not as good as the meringue, but it's all right.
1:04:26 > 1:04:27And remember, have patience,
1:04:27 > 1:04:30just leave the oven door shut until the souffles are just done.
1:04:30 > 1:04:32It's as simple as that.
1:04:32 > 1:04:34When they came face to face against each other
1:04:34 > 1:04:36at the omelette challenge hobs,
1:04:36 > 1:04:38Gennaro Contaldo was already a seasoned professional,
1:04:38 > 1:04:41but Tom Kerridge hadn't had as much practice.
1:04:41 > 1:04:44So who would crack under pressure? Let's find out.
1:04:44 > 1:04:45Let's get down to business.
1:04:45 > 1:04:49All the chefs that come on to the show, battling out against the clock, and each other,
1:04:49 > 1:04:51to test how fast they can make a three-egg omelette.
1:04:51 > 1:04:53Gennaro, second spot, one more spot to go.
1:04:53 > 1:04:56You've got to shave about a second off it.
1:04:56 > 1:04:58Tough call, I think. Tough call.
1:04:58 > 1:04:59However, Tom, where are you?
1:04:59 > 1:05:03Down here, 14, 15. Who would you like to beat above you?
1:05:03 > 1:05:07- I would like to beat Daniel Clifford.- Would you?- I would.
1:05:07 > 1:05:10- I would love to beat Daniel.- 18-odd seconds. A tall order as well.
1:05:10 > 1:05:13Usual rules apply. Let's put the clock on the screen, please.
1:05:13 > 1:05:16Three egg omelette, cooked as fast as you can. Look at him rolling his sleeves up.
1:05:16 > 1:05:20- You wouldn't argue with that, would you?- No.- The size of them!
1:05:22 > 1:05:24Are you ready? Three, two, one, go!
1:05:31 > 1:05:33This is the key to speed. What's this?
1:05:35 > 1:05:37It's what happens now.
1:05:44 > 1:05:46I think he's beaten you!
1:05:48 > 1:05:49GONG
1:05:49 > 1:05:51Still quick! Still quick.
1:05:53 > 1:05:56I love Tommy stands back going, "Yes, yes."
1:05:56 > 1:05:57However...
1:05:57 > 1:05:59GONG
1:06:00 > 1:06:04I think somebody is still on holiday in the sound room, don't you?
1:06:07 > 1:06:10- Just...- Come on, it is a nice one. - I want a taste.
1:06:12 > 1:06:13Thank you.
1:06:13 > 1:06:17- It's a bit of cheese.- It's fine. - What has happened with the butter?
1:06:17 > 1:06:20- It's soup!- This, however, is like...
1:06:22 > 1:06:27Can someone give me a large knife, please? Yeah, all right.
1:06:31 > 1:06:32Don't.
1:06:34 > 1:06:38- Don't worry about the omelette, you've got mussels coming up. - Oh, no!
1:06:38 > 1:06:43- Gennaro.- Yes, OK, all right. - You didn't do it. 23.32
1:06:43 > 1:06:45You should do that! You do it.
1:06:47 > 1:06:48- Tom.- Yeah.
1:06:48 > 1:06:51That's good, he's impressed.
1:06:54 > 1:06:59- You are quicker.- OK.- You wanted to beat Daniel Clifford at 18.40.
1:06:59 > 1:07:03- I did, yeah.- You did it in 18...
1:07:03 > 1:07:04Come on!
1:07:06 > 1:07:09- .96.- Oooh!
1:07:09 > 1:07:12Still on the blue wall, which is a pretty respectable time.
1:07:12 > 1:07:15Which means Mr Nick Nairn, he'll be gutted.
1:07:15 > 1:07:16Down on there as well.
1:07:21 > 1:07:24Sorry about the gong, we will get it in the right place next time
1:07:24 > 1:07:28when Kenny Atkinson made his first visit to the Saturday Kitchen studio
1:07:28 > 1:07:29it was certainly memorable.
1:07:29 > 1:07:32And who else cooks fish as good as this? Take a look.
1:07:32 > 1:07:35- It's great to have you on the show, first time here.- First time on.
1:07:35 > 1:07:37What is the dish you're going to cook?
1:07:37 > 1:07:40Dish is curry roasted John Dory with some new season parsnips,
1:07:40 > 1:07:41just come into season now.
1:07:41 > 1:07:44Some caramelised apple and some pickled chestnut mushrooms.
1:07:44 > 1:07:47I know you want to get those straight on. These are the parsnips.
1:07:47 > 1:07:49This is the John Dory, often called St Peter's fish.
1:07:49 > 1:07:52But I can just show you the size of this little fellow.
1:07:52 > 1:07:55It's not the prettiest fish in the world but check that out.
1:07:56 > 1:08:02- The French love this.- I thought he was holding a mirror up there!
1:08:02 > 1:08:04It is known because of the little black spot over here.
1:08:04 > 1:08:06It's famous for that
1:08:06 > 1:08:09but it is actually there to deter predators.
1:08:09 > 1:08:13St Peter's fish, named after the patron saint of fishermen.
1:08:13 > 1:08:16The French use it a lot. Very good, great flavour.
1:08:16 > 1:08:18It is a brilliant flavour. It works really well.
1:08:18 > 1:08:21We're going to spice it with curry powder,
1:08:21 > 1:08:23we were talking about salt earlier on.
1:08:23 > 1:08:25Take away the salt and put some spices in.
1:08:25 > 1:08:27The spices with the parsnip goes really well,
1:08:27 > 1:08:30- you have the sweetness of the parsnip.- Exactly.
1:08:30 > 1:08:34Parsnip, apple, a little bit of curry powder, it is a classic.
1:08:34 > 1:08:37When we did this dish we try to keep those flavours and some
1:08:37 > 1:08:42pickled chestnut as well. The chestnut mushrooms is lovely.
1:08:42 > 1:08:47So in the parsnips, you have butter, water, shallot, some garlic...
1:08:47 > 1:08:48I will reduce that down really quickly.
1:08:48 > 1:08:52So in the water it emulsifiers and we will finish it with some
1:08:52 > 1:08:54cream, blitz it, so it will be like a puree, really.
1:08:54 > 1:08:57OK. Sounds good.
1:08:57 > 1:08:59Tell us about your restaurant, because your career,
1:08:59 > 1:09:01- you have been all over the place. - Is, I have travelled at that.
1:09:01 > 1:09:06So the isle of Scilly, I remember reading that. Why the Isle of Scilly?
1:09:06 > 1:09:12It was a chance for a new challenge. A different lifestyle.
1:09:12 > 1:09:15And working on a beautiful little island.
1:09:15 > 1:09:18I am the type of person who likes to be in the city
1:09:18 > 1:09:21and it tempted me back to my native north-east.
1:09:21 > 1:09:23You did win a Michelin star up there.
1:09:23 > 1:09:26Yes, we got the Michelin star which was fantastic.
1:09:26 > 1:09:28Never expected on a seasonal hotel.
1:09:28 > 1:09:33But I think we just, it was just down to quality ingredients
1:09:33 > 1:09:37and the cooking that we had. It was great.
1:09:37 > 1:09:40- Your talent, don't underestimate that. There you go.- Your talent.
1:09:40 > 1:09:42You are cutting this into decent sized pieces.
1:09:42 > 1:09:45I am taking the fillets off, making a bit of a mess of it.
1:09:45 > 1:09:49This is, you're going to serve this with a little remoulade?
1:09:49 > 1:09:53Basically, classically this is done with celeriac,
1:09:53 > 1:09:57but with parsnips it is great, some lemon juice and salt.
1:09:57 > 1:10:01It is kind of like the French, the consomme?
1:10:01 > 1:10:04It is a great texture and you can do it with any other root vegetables
1:10:04 > 1:10:09such as carrots, celeriac, turnip is another one it works with.
1:10:10 > 1:10:13Basically you thinly slice this, which I am doing now.
1:10:13 > 1:10:17We are literally going to dust it with the curry powder, this will be the spicing.
1:10:19 > 1:10:23This will give it nice heat and some lovely colour when you cook it.
1:10:23 > 1:10:29- I know you get your mushrooms on as well.- Going to get that on now. Then some chestnut mushrooms.
1:10:29 > 1:10:32You could use button mushrooms if you wanted
1:10:32 > 1:10:35but I think these have better flavour.
1:10:35 > 1:10:39Just pickle them in some vinegar and rapeseed oil,
1:10:39 > 1:10:42the pickling works so well with the apple.
1:10:44 > 1:10:46Pickled mushrooms are coming into season but pickling is
1:10:46 > 1:10:50- a great way of preserving them, great flavour from them.- It is.
1:10:50 > 1:10:53Using the sherry vinegar as well. We are going to get
1:10:53 > 1:10:57- a bit more of a stronger flavour as well.- Why rapeseed oil?
1:10:57 > 1:10:59Why rapeseed oil?
1:10:59 > 1:11:04One, it is healthier, two, it is British, and three, why not?
1:11:04 > 1:11:06- Fair enough.- It is cheaper.- It's cheaper!
1:11:06 > 1:11:09And four, don't ask any more questions!
1:11:14 > 1:11:18If you have a British ingredient why not use it?
1:11:18 > 1:11:21It is as good as some olive oils, isn't it?
1:11:21 > 1:11:23You're using our stuff from our shores.
1:11:23 > 1:11:26It is great for dressings and stuff like that.
1:11:26 > 1:11:28Get the mushrooms into the rapeseed oil
1:11:28 > 1:11:33and I want to put a little thyme in it. And a touch of seasoning.
1:11:33 > 1:11:35I will saute them off.
1:11:35 > 1:11:38Then we will deglaze it with some sherry vinegar
1:11:38 > 1:11:40and finish it with some more oil.
1:11:40 > 1:11:42You can do this in bulk and put it into a jar and leave it,
1:11:42 > 1:11:44and you can do it with any type of mushrooms,
1:11:44 > 1:11:49- it works really well with fish, chutney, steaks.- So...
1:11:52 > 1:11:55- The fish, it does not take long to cook, does it?- No, two minutes.
1:11:55 > 1:12:00- Two minutes Max. Really easy.- Right, and what about the apples?
1:12:00 > 1:12:02We're going to caramelise them
1:12:02 > 1:12:06so we need some sugar up to a light caramel, some butter,
1:12:06 > 1:12:09and cook the apples in the caramel so it is almost a tan, really.
1:12:09 > 1:12:13With the heat of the John Dory with the curry on there and the sweetness
1:12:13 > 1:12:17- of the apple balances really well and the parsnip brings everything together.- Right.
1:12:18 > 1:12:22The mushrooms are cooking down. A little bit of sherry vinegar.
1:12:24 > 1:12:26And we are going to reduce that down.
1:12:26 > 1:12:30Tell us about the hotel then, where you are.
1:12:30 > 1:12:33It is a new hotel, luxury hotel which has been
1:12:33 > 1:12:36opened by Steve Gibson, the Middlesbrough chairman, football club.
1:12:36 > 1:12:40And he's restored the old Manor into a beautiful luxury hotel
1:12:40 > 1:12:46and the restaurant which opened in March, and we are doing really well.
1:12:46 > 1:12:50We've got great ingredients and great staff working there
1:12:50 > 1:12:52and are working hard to get the star back, really.
1:12:53 > 1:12:56So the sherry vinegar has reduced.
1:12:56 > 1:12:59Just want to put in some more rapeseed oil.
1:12:59 > 1:13:01This acts as a dressing as well.
1:13:01 > 1:13:04It is, almost like a mushroom vinaigrette, really.
1:13:04 > 1:13:06All I do is warm it through,
1:13:07 > 1:13:10and then take it off, and it is better sitting there.
1:13:11 > 1:13:12This is cooked,
1:13:12 > 1:13:16we've cooked Vichy style carrots on the show before which is a similar
1:13:16 > 1:13:19sort of thing, reduce it down with the butter as it emulsifies.
1:13:19 > 1:13:20It emulsifies together
1:13:20 > 1:13:23and the beauty about this is you do not lose any flavour.
1:13:23 > 1:13:27Everything is cooked in one pan and you can make it a bit more
1:13:27 > 1:13:31into a thick puree put in more milk or water and make it into soup.
1:13:31 > 1:13:32You mentioned the rapeseed oil.
1:13:32 > 1:13:37- Yeah.- The ethos of the food, Northumberland, you have a huge larder.
1:13:37 > 1:13:42Where we are, we are right on the North Yorkshire border. I
1:13:42 > 1:13:45think the ethos of my restaurant is as much
1:13:45 > 1:13:47British produce as possible.
1:13:47 > 1:13:50And what I mean by that, as I have rapeseed oil in the north-east
1:13:50 > 1:13:52that is produced then why not use it?
1:13:52 > 1:13:55It's high in omega three and is really healthy for you.
1:13:55 > 1:13:58The idea is to support the British farmers, why buy from abroad
1:13:58 > 1:14:00when you can get it from this country?
1:14:00 > 1:14:02So I will put my apples in there.
1:14:02 > 1:14:06- Yes.- I have two left over. A bit of butter.- Yes. Bit of butter.
1:14:06 > 1:14:09- You do not cook that for a very long?- Literally just get the colour, flip it over.
1:14:09 > 1:14:13You want to cook the fish now, because we are about there?
1:14:13 > 1:14:14About there.
1:14:14 > 1:14:19The parsnip we've got in here, you just put a little bit of,
1:14:19 > 1:14:22you do this with celeriac? Lemon juice?
1:14:22 > 1:14:23The acid and the salt cooks it.
1:14:23 > 1:14:27It's a great way of adding an extra dimension to a dish.
1:14:27 > 1:14:29Lemon juice and salt has gone in there, that cooks for,
1:14:29 > 1:14:31literally goes in the fridge.
1:14:31 > 1:14:33You can see that with cured meat or anything.
1:14:33 > 1:14:35It's a great little side dish.
1:14:35 > 1:14:38It pulls the water out, you can see how much liquid comes out.
1:14:38 > 1:14:41There you go. You just take that out.
1:14:41 > 1:14:44So that is literally out of there
1:14:44 > 1:14:49and you mix it in with some mayonnaise.
1:14:49 > 1:14:52If you want to start cooking the fish,
1:14:52 > 1:14:54we have about a minute and a half left.
1:14:54 > 1:14:57There you go. In we go with the mustard.
1:14:57 > 1:15:01- Yes. Yorkshire mustard.- Yorkshire mustard. Are you joking or what?
1:15:04 > 1:15:08- Same again, a bit of rapeseed oil. - A bit of mayonnaise. Mix it together.
1:15:08 > 1:15:10It is about 30 seconds off?
1:15:10 > 1:15:15Although we are doing this as it is, it is great with hams and stuff.
1:15:15 > 1:15:17Great cheese. It's just a great alternative.
1:15:18 > 1:15:24Move this out of the way. Fish literally takes a minute.
1:15:24 > 1:15:30- Yeah.- Then I will take that puree. - A bit of salt and pepper.
1:15:31 > 1:15:33And you have added cream to this.
1:15:33 > 1:15:36A bit of cream so it helps it to bind together.
1:15:36 > 1:15:39And make it into almost a little sauce as well.
1:15:39 > 1:15:41The whole lot gets thrown into your blender.
1:15:41 > 1:15:45This is going to be puree so not really a soup. More of a puree.
1:15:45 > 1:15:47Everything ready?
1:15:47 > 1:15:48BLENDER WHIRS
1:16:00 > 1:16:02Here we go. We're ready to plate-up.
1:16:05 > 1:16:06A bit more liquid, I think.
1:16:06 > 1:16:09Do you want to flavour that with white pepper?
1:16:09 > 1:16:11Pepper, yeah, a little bit of salt.
1:16:17 > 1:16:19The same again, you can do this with monkfish, halibut,
1:16:19 > 1:16:24scallops, it is not a restaurant dish.
1:16:24 > 1:16:28It's something you can do for a dinner party to impress your guests.
1:16:32 > 1:16:36There you go. That's ready. Just put that in a little bowl for you.
1:16:37 > 1:16:42- It's lovely, rich and smooth. There's a spoon.- Lovely.
1:16:42 > 1:16:43Bit of lemon juice.
1:16:44 > 1:16:48We are ready to go. You said this is easy!
1:16:48 > 1:16:54- There's a lot of "Mmmm!"ing going on over here. - Nice little dollop on the side.
1:16:56 > 1:16:58This is great with game and stuff like this.
1:16:58 > 1:17:02Traditionally it was going to be done with Partridge
1:17:02 > 1:17:04but I know you are a fish eater so I thought we would try
1:17:04 > 1:17:10and change it and do it with fish. Little bit on the side. That is it.
1:17:11 > 1:17:16- And you have the mushrooms. - Mushrooms are there.- Lovely.
1:17:16 > 1:17:18And the fish.
1:17:21 > 1:17:23Apple goes on top.
1:17:23 > 1:17:27They say you eat with your eyes but watch this it all comes together.
1:17:27 > 1:17:32- Bit of that.- Ten seconds off the fish and we are ready to go. Just a little drizzle around.
1:17:33 > 1:17:37- That is it.- And you have kept the juices in here. For a dressing.
1:17:41 > 1:17:45One fillet there. One fillet there.
1:17:46 > 1:17:50A few cobnuts, a few more pickled mushrooms.
1:17:50 > 1:17:53I knew I did not put enough in.
1:17:53 > 1:17:56Remind us what this is again?
1:17:56 > 1:18:00This is pan-fried curry roasted John Dory with caramelised apple,
1:18:00 > 1:18:03pickled chestnut mushrooms and parsnips.
1:18:03 > 1:18:05How fantastic does that look?
1:18:10 > 1:18:14There you go. Over here. Dive into this one, tell us what you think.
1:18:14 > 1:18:20- Parsnip and fish. Dive in.- That looks beautiful.- Dive into that.
1:18:20 > 1:18:23- Literally that John Dory takes minutes.- It does.
1:18:23 > 1:18:25You flip it over and turn the heat of the pan off
1:18:25 > 1:18:28- and let the heat slowly cook the fish.- Good grief.
1:18:28 > 1:18:31Guys, you're not getting any. It's not going that way, it's coming this way!
1:18:36 > 1:18:41With foods like that no wonder he's cooked in the final of the Great British Menu twice.
1:18:41 > 1:18:44Not everyone is a fan of cardamom and Zoe Lucker definitely agree.
1:18:44 > 1:18:48She hates it so much it was on our list of food hell ingredients.
1:18:48 > 1:18:51She'd rather tuck into a plate of hearty Italian food any
1:18:51 > 1:18:54day of the week. Which one would it be? Let's find out.
1:18:54 > 1:18:56Everybody here has made their made up.
1:18:56 > 1:18:57Just to remind you,
1:18:57 > 1:19:00your food heaven could be this mixture of Italian food.
1:19:00 > 1:19:05Razor clams, it's kind of like a twist on vongole, some spaghetti,
1:19:05 > 1:19:07white wine, bit of parsley,
1:19:07 > 1:19:11some thyme, a touch of butter, garlic. Bit of chilli.
1:19:11 > 1:19:16Nice twist on a classic vongole. Over here, we have some cardamom.
1:19:16 > 1:19:20Black cardamom, green cardamom, two different tapes of cardamom go into
1:19:20 > 1:19:23creme caramel, which is baked with sugar, and some filo pastry to
1:19:23 > 1:19:26do some straws with some fresh Scottish raspberries.
1:19:26 > 1:19:29How do you think these lot have decided?
1:19:29 > 1:19:34- I hope in my favour.- All of the callers were going for food heaven.
1:19:34 > 1:19:38Natalie stuck by her guns, she likes food hell. So did Rob, so did Aggy,
1:19:38 > 1:19:43that was three all. He had the casting vote.
1:19:43 > 1:19:46Luckily he chose clans.
1:19:46 > 1:19:49Stuck by his guns. So it is your restaurant tonight.
1:19:49 > 1:19:53First off I am going to take the spaghetti
1:19:53 > 1:19:57because this is quick cook spaghetti, it takes about five minutes
1:19:57 > 1:20:00and it will go straight in there with some salt.
1:20:00 > 1:20:03Salted, no oil or anything like that,
1:20:03 > 1:20:08just literally the pasta and some salt. Plenty of boiling salted water.
1:20:08 > 1:20:12Aggy, if you could do me my breadcrumbs that would be it.
1:20:12 > 1:20:16Hollow out that bread loaf, blend it with some fresh thyme
1:20:16 > 1:20:21and saute it off in that pan with some butter, please.
1:20:21 > 1:20:24If you could prep up the chilli, de-seed it
1:20:24 > 1:20:27nicely chopped and the green chilli as well. Meanwhile I will cook clams.
1:20:27 > 1:20:29We've four different types of clams here,
1:20:29 > 1:20:32the large clams will go in there, they are going to cook in our pan.
1:20:32 > 1:20:35- These are razor clams. - I have not seen them.
1:20:35 > 1:20:39These are produced in the UK. They come out of the sand,
1:20:39 > 1:20:43you put water in and they think the tide has come in and the pop up.
1:20:43 > 1:20:45And you literally grab them and put them out.
1:20:45 > 1:20:48Don't yank them don't otherwise it leaves the meat in there,
1:20:48 > 1:20:51and without the shell, you pull out the shell. You pull it out.
1:20:51 > 1:20:55I have seen them I just wouldn't have ever thought that you could eat them.
1:20:55 > 1:20:59- So you put those in without putting any oil or anything?- Just white wine.
1:20:59 > 1:21:05What we're looking for is the sauce. These clams will open up.
1:21:05 > 1:21:10The razor clams, they are kind of like, taste like oysters.
1:21:10 > 1:21:12There is a sweetness behind them.
1:21:12 > 1:21:14They are really nice, you will really like those.
1:21:14 > 1:21:17What we are going to do is cook them and chop up the flesh
1:21:17 > 1:21:20and often you can put them back in the shells and all that kind of stuff.
1:21:20 > 1:21:23They take about a minute and a half, something like that.
1:21:23 > 1:21:27Then you're going to prep the garlic and blend that up.
1:21:27 > 1:21:31And then over here, it is clicking over here, I will switch that off.
1:21:33 > 1:21:38- It is very hot here. - It is a kitchen, Zoe.
1:21:39 > 1:21:43Right. Then what we are going to do is just open up,
1:21:43 > 1:21:47they are starting to open up. Maybe another 30 seconds.
1:21:47 > 1:21:50This is not your Italian influence, this is chorizo
1:21:50 > 1:21:54but I wanted to put it in because if you're doing this at home, if you do
1:21:54 > 1:21:59not get vongole right, I don't know about you, it does not taste how it should.
1:21:59 > 1:22:03- Bland.- You need to get all the right ingredients.
1:22:03 > 1:22:06Although it is a simple dish it is like what you were saying,
1:22:06 > 1:22:09for simplicity you need proper ingredients.
1:22:09 > 1:22:11People try and make it and it doesn't work out the same.
1:22:11 > 1:22:14So if you use a bit of this, this is chorizo,
1:22:14 > 1:22:16which is Spanish of course, this is cooking chorizo
1:22:16 > 1:22:20so it is softer than the chorizo that is...
1:22:20 > 1:22:23- How long did that take for those? - About two minutes.
1:22:23 > 1:22:26- We'll give you the recipe before you go.- Yes, thanks.
1:22:26 > 1:22:31We will drain those off. That's your razor clam. We chop that up.
1:22:31 > 1:22:33That's the flesh.
1:22:33 > 1:22:38- Rather, Nick's going to chop that up.- I are getting in the way.
1:22:38 > 1:22:39You are not getting in the way.
1:22:39 > 1:22:43- This is what I do in my kitchen, I get in the way.- A hot pan.
1:22:43 > 1:22:47And we chop up this chorizo that we have.
1:22:47 > 1:22:50You need to cook this in the order, it is
1:22:50 > 1:22:52quite important you cook it in the right order.
1:22:52 > 1:22:55Pop the chorizo in, keeping that juice, by the way, do not
1:22:55 > 1:22:57drain that's down the sink.
1:22:57 > 1:23:00It's important to keep the juice from the clams because you have the
1:23:00 > 1:23:04white wine in there as well. We are going to chop up the chorizo.
1:23:04 > 1:23:08You can see how that is softer than the chorizo that has dried.
1:23:08 > 1:23:11- The dry one is the one you can eat, this is the one you cook.- Right.
1:23:11 > 1:23:15A little bit of that in there. A touch of olive oil.
1:23:15 > 1:23:19This will please Aggy. You've two kilos of butter in there!
1:23:21 > 1:23:27That goes in. Then we add some of our, these are raw clams again.
1:23:27 > 1:23:30These are obviously smaller. Quicker to cook.
1:23:31 > 1:23:38There you go. A little bit of fresh thyme. I will chop that up.
1:23:38 > 1:23:42- Pop that in there as well. Any questions so far?- I am watching.
1:23:42 > 1:23:48You're watching. That goes straight in. Parsley. You can chop this up.
1:23:49 > 1:23:52This goes in right at the end. It's important when you do dishes like this to
1:23:52 > 1:23:56think about the method of which you go put it all together.
1:23:56 > 1:24:01If I was to put the garlic in there now it may go brown and burn
1:24:01 > 1:24:05and taste bitter so we have got it there together with our chilli
1:24:05 > 1:24:09and I am not going to add it until that chorizo is cooked
1:24:09 > 1:24:15like it is now. Then I will put my garlic in, my chilli, my red chilli,
1:24:15 > 1:24:17straight in there. Then we have the juice...
1:24:21 > 1:24:23from our clams.
1:24:23 > 1:24:26This is going to cook the clams that we have got.
1:24:26 > 1:24:28We cannot just fry them.
1:24:28 > 1:24:30They will not open, so we put the juice in there.
1:24:30 > 1:24:33- And that is just white wine? - Just white wine.
1:24:33 > 1:24:37The white wine that we cooked the other clams in.
1:24:37 > 1:24:39We've the meat here, this is the clans that we have there,
1:24:39 > 1:24:44- bring back memories of all those times on the beach.- Whelks.
1:24:44 > 1:24:46Whelks and cockles and all of that.
1:24:46 > 1:24:51The idea is we cook this now and because we cooked the large
1:24:51 > 1:24:53ones separate, these will cook very quickly.
1:24:53 > 1:24:57Don't put them in together otherwise by the time they are cooked
1:24:57 > 1:25:00they will be overcooked. We bring all of this together.
1:25:01 > 1:25:03You see they are starting to open up.
1:25:03 > 1:25:08Then we can add our other clams, they start to go in.
1:25:08 > 1:25:10The breadcrumbs are really important for this.
1:25:10 > 1:25:14- It's important you put them in... - A little bit...- No, you cannot put olive oil in!
1:25:14 > 1:25:19You've got to put them in a little bit of butter.
1:25:19 > 1:25:23Then we have our pasta. It's this quick cook pasta.
1:25:23 > 1:25:26But we finish always, always, vongole
1:25:26 > 1:25:29we finish cooking the pasta in the sauce.
1:25:29 > 1:25:32One thing you never do is take the pass out and put it in a bowl
1:25:32 > 1:25:37and pour the sauce on top. You've got to cook it in the sauce.
1:25:37 > 1:25:41Which this is. So it all starts to infuse together.
1:25:41 > 1:25:44And you can still take some of this water.
1:25:44 > 1:25:47This is dry, you do not add any more oil.
1:25:47 > 1:25:52You keep adding the water from there. The pasta water. Parsley.
1:25:52 > 1:25:54Plenty of parsley. Salt.
1:25:55 > 1:25:59When I have had a bland vongole before I find myself adding
1:25:59 > 1:26:03loads of olive oil and loads of salt and Parmesan, which is
1:26:03 > 1:26:05not what you want.
1:26:05 > 1:26:08It is the quality of the ingredients more than anything else.
1:26:08 > 1:26:10But the idea of this is it is the simple way of cooking it.
1:26:10 > 1:26:17- You've another bowl underneath there, please, Nick?- Absolutely.
1:26:18 > 1:26:23- There you go.- This kind of bowl? - Yeah, that is fine.
1:26:23 > 1:26:27We can take some of this juice over the top and then this is for me
1:26:27 > 1:26:33and Nick. No messing around there. Breadcrumbs here, please.
1:26:33 > 1:26:37Thank you very much. Then these breadcrumbs will add crunch.
1:26:40 > 1:26:45- Nick, there you go.- Bravo. - Grab some knives and forks.
1:26:45 > 1:26:52- I should have thought this through. Eating spaghetti on telly might not be great.- With that dress.- Yeah.
1:26:52 > 1:26:56Come off camera and just get him eating it. Dive in.
1:26:56 > 1:27:02Guys bring over the glasses, please. Cracking wine. There you go.
1:27:04 > 1:27:05Have a glass.
1:27:05 > 1:27:09Not that you will be able to get any of that but there you go.
1:27:09 > 1:27:14Are you happy with that? Italian sort of flavours.
1:27:16 > 1:27:19A little bit of chorizo in there adds a little kick to it which is quite nice.
1:27:19 > 1:27:21Too hot, is it?
1:27:21 > 1:27:23It's hot. Have a glass of wine.
1:27:26 > 1:27:29Thank you. That's amazing, thank you.
1:27:29 > 1:27:33You do not have to thank me, you have got to thank this fellow over here.
1:27:33 > 1:27:36He was the one who chose it. The casting vote.
1:27:41 > 1:27:43You see, I knew she would love it. That's all we have time for
1:27:43 > 1:27:45on today's Best Bites.
1:27:45 > 1:27:47if you would like to try cooking any of the fantastic recipes
1:27:47 > 1:27:50you have seen on today's programme you can find all
1:27:50 > 1:27:53the studio dishes on our website, just go to bbc.co.uk/recipes.
1:27:53 > 1:27:57There are so many great ideas on there for you to choose from.
1:27:57 > 1:28:00Get cooking and I will see you next time. Bye for now.