0:00:02 > 0:00:05It's time for some cooking inspiration. This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:27Welcome to the show.
0:00:27 > 0:00:30We've got a feast of tasty recipes for you this morning
0:00:30 > 0:00:32thanks to our line-up of top class chefs.
0:00:32 > 0:00:35As usual, we've got some pretty peckish celebrities happy to give
0:00:35 > 0:00:39their verdict including the stunning Hollywood star, Julia Stiles.
0:00:39 > 0:00:41So, coming up on today's show...
0:00:41 > 0:00:43One of the finest Indian chefs in the world.
0:00:43 > 0:00:46Atol Kuchar creates a masala machchi in front of our very eyes.
0:00:46 > 0:00:50He coats the cod in a host of dry spices and then fries it
0:00:50 > 0:00:52until it's crispy and serves it with a cucumber,
0:00:52 > 0:00:55tomato and red onion salsa.
0:00:55 > 0:00:58Theo Randall serves up the perfect Italian summer lunch.
0:00:58 > 0:00:59He gets me to make fresh tagliatelle
0:00:59 > 0:01:03while he cooks squid with Sicilian tomatoes and courgettes.
0:01:03 > 0:01:07And he serves it all with shavings of botarga.
0:01:07 > 0:01:10James Tanner cooks a spicy rubbed piece of pork fillet.
0:01:10 > 0:01:12He serves the delicious lean piece of meat
0:01:12 > 0:01:15with some freshly made tzatziki and romesco sauce.
0:01:15 > 0:01:17And Hollywood superstar, Julia Stiles,
0:01:17 > 0:01:21faced her Food Heaven or Food Hell. Would she get her Food Heaven?
0:01:21 > 0:01:23Salmon with my home-made gravlax with deep-fried egg
0:01:23 > 0:01:26and avocado salad. Or would she get her dreaded Food Hell?
0:01:26 > 0:01:30Octopus, a delicious stewed octopus with herb tabbouleh.
0:01:30 > 0:01:33Find out what she gets to eat at the end of today's show.
0:01:33 > 0:01:36But first, we're travelling back to our very first episode
0:01:36 > 0:01:38back in summer 2006,
0:01:38 > 0:01:41when Paul Rankin served up a fantastic salmon salad.
0:01:43 > 0:01:45Very simple, summery, seasonal.
0:01:45 > 0:01:48It's all about that fresh, local food that's going to taste great.
0:01:48 > 0:01:51We're going to start out poaching the salmon...
0:01:51 > 0:01:54- What's your dish first of all? - Summer salad Roscoff, I call it.
0:01:54 > 0:01:58It's a summer salad I used to do at the restaurant quite a lot.
0:01:58 > 0:02:02But it's basically a nicoise salad done with salmon.
0:02:02 > 0:02:05- I do it poached, to keep it nice and light and fresh.- Let's cook it.
0:02:05 > 0:02:07First thing we're going to do is make a court-bouillon.
0:02:07 > 0:02:11- I need a little bit of wine for that, James.- Bit of wine. I can get that, that's no problem.
0:02:12 > 0:02:15- Get you a little bit of wine. There you go.- Thank you, sir.
0:02:15 > 0:02:17I see the way they put that fridge there.
0:02:17 > 0:02:20- Every time you go into it, they see your bum.- Thank you very much!
0:02:20 > 0:02:24- It's started already!- They were looking.- A lovely bum it is!- Simon!
0:02:24 > 0:02:25So for a court-bouillon...
0:02:25 > 0:02:29Here I've got a little bit of water, good splash,
0:02:29 > 0:02:33- good glug of wine in there. - Any wine? Any white wine?
0:02:33 > 0:02:37- Any dry white wine.- Good. - Little bit of vinegar going in there.
0:02:37 > 0:02:40Do you want me to get the fish out of the fridge?
0:02:40 > 0:02:44Oh, yeah, get me some fish. A bouquet garni now. Little bit of parsley.
0:02:44 > 0:02:48Little bit of leek, celery, thyme, something like that.
0:02:48 > 0:02:51And it just goes in there to give it a lovely savoury flavour.
0:02:51 > 0:02:54This bouquet garni, you've made it out of leeks
0:02:54 > 0:02:56and that sort of thing, but what do you think of the dried one?
0:02:56 > 0:02:59- It looks like a tea bag? - It's not a bad product.
0:02:59 > 0:03:03- I suppose it's a bit early for a glass of wine is it?- Not for you.- No.
0:03:03 > 0:03:06- Oops!- Have you broken my glass already?- That was a trick!
0:03:06 > 0:03:10- He set me up! A little Irish thing.- Got him!
0:03:10 > 0:03:13I'll just have to take it from the bottle, then.
0:03:15 > 0:03:18- It's going to be a great show.- We'll get you one of these. Here you go.
0:03:18 > 0:03:20A lovely piece of salmon here.
0:03:20 > 0:03:24I've kept the skin on, because the skin protects it,
0:03:24 > 0:03:27- keeps it moist while we're poaching it.- Right.
0:03:27 > 0:03:29What I've done, I've chosen a pan
0:03:29 > 0:03:32where it's going to be a very tight fit.
0:03:32 > 0:03:37So, in goes the salmon and lots of salt in there. I always taste it.
0:03:37 > 0:03:40The amount of salt in it should be
0:03:40 > 0:03:43almost like it's been poached in the sea.
0:03:43 > 0:03:45- Right.- So, lovely and salty.
0:03:45 > 0:03:47Going to get my beans in.
0:03:47 > 0:03:49I'll just come to the other ingredients in a second.
0:03:49 > 0:03:52The beans take a little while to cook. Again, nicely seasoned.
0:03:52 > 0:03:56- Just French beans?- Yeah. So, I mean it's...
0:03:56 > 0:03:58It's not really classic salad nicoise garnish
0:03:58 > 0:04:01but it's summer salad garnish.
0:04:01 > 0:04:05If you have time, perhaps you could cut up the tomatoes.
0:04:05 > 0:04:10- No such thing as a free lunch. - Can I ask you a question?- Yes.
0:04:10 > 0:04:14Why has the salmon got to be in a small pot? Why have you done that?
0:04:14 > 0:04:18What it does is, it keeps the amount of liquid to a minimum.
0:04:18 > 0:04:22- OK.- So you're not diluting the flavour of it because you get that
0:04:22 > 0:04:27dilution of flavour. If you poached a cube of salmon in a big pasta pot,
0:04:27 > 0:04:30- it sort of dilutes the flavour of it. - OK.- So it's to keep it...
0:04:30 > 0:04:32You bring that to the boil, which that is.
0:04:32 > 0:04:35Bring it to the boil, simmer it for a couple of minutes
0:04:35 > 0:04:38and then I'm going to put a lid on it and put it to one side.
0:04:38 > 0:04:42Now, I let it cool down but I don't put it in the fridge, OK.
0:04:42 > 0:04:44I always think all these sorts of things...
0:04:44 > 0:04:46Are you going to do those things?
0:04:46 > 0:04:50- Sorry, I'm going, I'm going as quick as I can.- Not like... No!
0:04:50 > 0:04:53- No, those are lovely. Perfect. - What have I done wrong?
0:04:53 > 0:04:55No, I'm just teasing, teasing. So...
0:04:57 > 0:05:00- Just fish these out.- There you go.
0:05:00 > 0:05:03What I'm going to do, I'm just going to flake the salmon,
0:05:03 > 0:05:06going to keep it really nice and casual.
0:05:06 > 0:05:09So, anyway, that's the tomato. What else do you want doing?
0:05:09 > 0:05:13- The cucumber I need done.- You know this cucumber's from my garden?- Yes.
0:05:13 > 0:05:15I picked this for you this morning.
0:05:15 > 0:05:17I suspected it might be from your garden.
0:05:17 > 0:05:21- Now, how much do you actually have to do with...?- A lot, I do it all.
0:05:21 > 0:05:24- I do it all.- Show me your nails.
0:05:25 > 0:05:29- I do it all! - He's such a fibber, you know!
0:05:29 > 0:05:33You can always tell a chef who works in the kitchen by all the burns
0:05:33 > 0:05:37- he's got in the inside of his arm. - There you go.
0:05:37 > 0:05:41And you can see how moist the salmon is just underneath the skin there.
0:05:42 > 0:05:45What we do here, this has simmered for a couple of minutes.
0:05:45 > 0:05:48All I do, put on the lid
0:05:48 > 0:05:51and leave it to cool down and it will continue poaching.
0:05:53 > 0:05:56- As I said...- Taste that. Straight out of my garden.
0:05:57 > 0:06:00Look at that. What's wrong with it?
0:06:00 > 0:06:04- It is delicious, actually, it's got a really vibrant flavour.- Superb.
0:06:04 > 0:06:07So, nice big chunks of salmon.
0:06:07 > 0:06:09Nice big generous flakes.
0:06:09 > 0:06:13- Want another job?- Yeah, give me another job. Make the dressing?
0:06:13 > 0:06:16What I want you to do is, what I've got here is some mayonnaise,
0:06:16 > 0:06:18a little bit of anchovy, a little bit of basil.
0:06:18 > 0:06:21We need to combine all those so if you just crush the anchovy.
0:06:21 > 0:06:24- Crush the anchovy. - Mix it with the mayo.
0:06:24 > 0:06:27- Mix it with the mayo and the basil, yeah?- And the basil.- Lovely.
0:06:27 > 0:06:29That's our base for the dressing.
0:06:29 > 0:06:32You use salmon but could you use white fish for this as well?
0:06:32 > 0:06:34I think you can use virtually anything.
0:06:34 > 0:06:36You don't have to poach it,
0:06:36 > 0:06:39you could char-grill it or you could pan fry it.
0:06:39 > 0:06:42Anything like that will work quite well.
0:06:42 > 0:06:46- Antonio's sat over there looking on. - I'm salivating.- Salivating!
0:06:46 > 0:06:49Now, one of my favourite things to put in a summer salad
0:06:49 > 0:06:52are boiled eggs.
0:06:52 > 0:06:55What I do is, I boil them
0:06:55 > 0:07:00for about seven minutes and like that they stay beautifully...
0:07:00 > 0:07:04They're cooked but they're slightly soft in the middle
0:07:04 > 0:07:07and that's the way I love them, with the yolks nice and bright.
0:07:09 > 0:07:12To me, it's all these little details that make the difference
0:07:12 > 0:07:14when you're cooking.
0:07:14 > 0:07:17We've actually got a clip coming up later on with Rick Stein
0:07:17 > 0:07:19doing a lovely dish with artichokes and poached eggs.
0:07:19 > 0:07:22Artichokes would be great in this.
0:07:22 > 0:07:25Basically, you can use anything in this salad that is in season.
0:07:25 > 0:07:29What I particularly love are broad beans, new potatoes,
0:07:29 > 0:07:32things like that, which are absolutely delicious.
0:07:32 > 0:07:35- So, how's it looking so far, Emma, Simon?- Looks good.
0:07:35 > 0:07:38- Looking forward to tasting this? - It looks ever so good
0:07:38 > 0:07:41- but we could do with a glass of wine over this end.- Wine's coming. Don't worry!
0:07:41 > 0:07:43I was trying to do that for you, Natalie.
0:07:43 > 0:07:46Right, what's going in this dressing now?
0:07:46 > 0:07:49The only other thing we're going to do is just dilute it a little bit
0:07:49 > 0:07:52with a little bit of the court-bouillon.
0:07:52 > 0:07:56- A little bit of this liquor. - About two tablespoons.
0:07:56 > 0:07:59I don't know, you're just destroying my kitchen already.
0:07:59 > 0:08:01It's only a day old.
0:08:03 > 0:08:06- It just makes it a little bit... That's terrific.- That's lovely.
0:08:06 > 0:08:09- Seasoning?- I don't normally have these problems.- Seasoning?
0:08:09 > 0:08:13Yeah, and what we're going to do, are these your salad leaves as well?
0:08:13 > 0:08:16These are from my garden - salad leaves. Look at that.
0:08:16 > 0:08:19- A nice sprinkle of olive oil. - Lemon juice?
0:08:19 > 0:08:21Little bit OF lemon juice with a bit of salt and pepper.
0:08:21 > 0:08:24- I'm going to start to build the salad.- Start plating up. There we go.
0:08:24 > 0:08:29- Right, fire away.- A little bit of salt on to here.- Yeah.
0:08:29 > 0:08:32Little bit of pepper for the tomatoes.
0:08:32 > 0:08:35It's important when people season that they use sea salt
0:08:35 > 0:08:38not the table salt because it's a totally different flavour, isn't it?
0:08:38 > 0:08:43Yeah. I love the fresh, clean taste of a good sea salt.
0:08:43 > 0:08:47I think it makes it a pretty big difference, actually.
0:08:47 > 0:08:50Perfectly cut tomatoes. Look at them.
0:08:50 > 0:08:53I've never met a guy who can cut tomatoes like you.
0:08:53 > 0:08:56And be very casual with this. You can just whack everything on top of that.
0:08:56 > 0:08:59That'll be grand. It can come off the plate a little bit.
0:08:59 > 0:09:01- Put these on as well.- Yeah.
0:09:03 > 0:09:06Lovely. Simple food, that's the secret with this, isn't it?
0:09:06 > 0:09:08Is this a lunchtime dish? You'd have this at lunchtime.
0:09:08 > 0:09:11I think it's very much a lunchtime dish.
0:09:11 > 0:09:15It could be a lovely light supper dish especially with new potatoes.
0:09:15 > 0:09:17You can serve them on the side or tossed
0:09:17 > 0:09:21with a little bit of vinaigrette or mayonnaise or dressing.
0:09:21 > 0:09:24But the secret is to serve that salmon at room temperature.
0:09:24 > 0:09:27I think everything kind of needs to be at room temperature, really,
0:09:27 > 0:09:32because the eggs and everything, it makes such a difference.
0:09:32 > 0:09:35- As much of this dressing as you want. - And the beans as well.
0:09:35 > 0:09:37Try not to blanch them in to cold water
0:09:37 > 0:09:41- because the flavour changes them quite a lot, doesn't it.- I think so.
0:09:41 > 0:09:46I love that sort of warm potatoes and warm green beans.
0:09:46 > 0:09:48There we have it. That's my summer salad Roscoff.
0:09:48 > 0:09:52- Doesn't look too bad that. I quite like the look of that.- Very nice.
0:09:52 > 0:09:53It's not bad.
0:09:56 > 0:09:59Right, but the real truth is in the tasting. Here we go.
0:09:59 > 0:10:04- Come on over, Paul. Natalie, you get first dive in with your fork.- Do I?
0:10:04 > 0:10:07I can't believe so many small disasters happened.
0:10:07 > 0:10:10I can't believe it as well. My brand-new kitchen.
0:10:10 > 0:10:13- And your brand-new show.- Yeah, brand-new show, brand-new kitchen.
0:10:13 > 0:10:16- Good luck.- Hang on a sec.
0:10:17 > 0:10:20- Mmm!- Do you like that? - Really, really nice.
0:10:20 > 0:10:22Is this the type of thing you would cook?
0:10:22 > 0:10:24Yeah, I'd have a go at this, definitely.
0:10:24 > 0:10:28Are we going to encourage the guests to speak their mind completely
0:10:28 > 0:10:31- so if it's absolutely terrible...? - No, no, no.
0:10:31 > 0:10:34Actually, it's as bad as your singing!
0:10:34 > 0:10:36None left.
0:10:36 > 0:10:39- Tell me what you think. - It's lovely, really nice.
0:10:39 > 0:10:42- It's very light, like you say. - I think it is really light,
0:10:42 > 0:10:45I particularly like the warm salmon and the warm beans.
0:10:45 > 0:10:47It makes a big difference.
0:10:47 > 0:10:49Quite often, if you get a salad like that in a restaurant,
0:10:49 > 0:10:53- everything's coming fridge cold. - Yeah.- And it's just not the same at all.
0:10:53 > 0:10:57- Taste good?- Tastes great.- Pass it down to Antonio right at the end.
0:11:02 > 0:11:05You see, I've learned - never give Paul Rankin a glass of wine
0:11:05 > 0:11:08when he's cooking live on TV. He'll ruin your kitchen!
0:11:08 > 0:11:11Coming up, I'll make champagne zabaione with griddled strawberries
0:11:11 > 0:11:14and candied tarragon for Rory McGrath, after a young looking
0:11:14 > 0:11:18Rick Stein visits the South of France in search of some fruits of the sea.
0:11:19 > 0:11:22MUSIC: "Green Onions" by Booker T & the M.Gs
0:11:23 > 0:11:27You know, I really like Brittany but for the true seafood,
0:11:27 > 0:11:31for the heart of seafood, I like to go a lot, lot further south.
0:11:31 > 0:11:35I love this Green Onions, actually, it always reminds me of the
0:11:35 > 0:11:38first time I came to Marseille which is where we're headed for.
0:11:39 > 0:11:43And funnily enough, it was from the '60s and the first bouillabaisse
0:11:43 > 0:11:46I ever had was in a smart restaurant in London, of all places.
0:11:46 > 0:11:49So I just connect Green Onions, bouillabaisse.
0:11:49 > 0:11:53But then I had to come to Marseille and try the real thing.
0:11:53 > 0:11:57It was then that a real love of Provencal fish cookery
0:11:57 > 0:12:01got hold of me. I just keep coming back and back.
0:12:01 > 0:12:04I come back for sort of simple red mullet dishes.
0:12:04 > 0:12:08There's a restaurant just in this very, very remote cove
0:12:08 > 0:12:11just outside Marseille where they do this pan-fried mullet.
0:12:11 > 0:12:14Just simply, a little bit of flour, olive oil in the pan
0:12:14 > 0:12:21and this fantastic confit of potato, basil, and tomato that goes with it.
0:12:21 > 0:12:23I just love those simple dishes.
0:12:25 > 0:12:27MUSIC: "Green Onions" by Booker T & the M.Gs
0:12:36 > 0:12:40There's another dish that I really like down there, it's cuttlefish.
0:12:40 > 0:12:44It's sauteed in olive oil with tomato, garlic, parsley
0:12:44 > 0:12:48and then you add a few courgettes which are just left nice and crisp
0:12:48 > 0:12:50and that's the point of the dish.
0:12:50 > 0:12:51It's a shame about cuttle fish really
0:12:51 > 0:12:54because loads of it's caught off the Cornish coast
0:12:54 > 0:12:56and it all gets sent over to France, we don't seem to eat it.
0:12:56 > 0:13:01I'd really like that with a crisp glass of wine, cold, really cold.
0:13:01 > 0:13:06Maybe some rose from Bandol or Cassis just down the coast. Lovely.
0:13:06 > 0:13:10There's other sort of elaborate things but really it's those
0:13:10 > 0:13:13simple flavours, sort of evocative of the colours
0:13:13 > 0:13:17and sense of Provence that really do bring me back year after year.
0:13:33 > 0:13:36WOMEN CHATTER IN FRENCH
0:13:37 > 0:13:39I don't need to say anything about this market.
0:13:39 > 0:13:42I mean, the fish is so wonderful.
0:13:42 > 0:13:47Look at the colours and the lovely blue trays and the fishermen behind.
0:13:47 > 0:13:49This is how fish ought to be bought.
0:13:49 > 0:13:51How it should be bought in England.
0:13:51 > 0:13:54Why can't we have fish stores like this on harbour sides in England?
0:13:54 > 0:13:58Why does it always have to be done in clean hygienic fish markets
0:13:58 > 0:14:00in the middle of the night?
0:14:00 > 0:14:01SHOUTS IN FRENCH
0:14:03 > 0:14:07And really, this is why the French love fish so much
0:14:07 > 0:14:10because they get to see it in such beautiful condition.
0:14:10 > 0:14:15Just think about that market right in the middle of the night.
0:14:15 > 0:14:19Boxes being shifted across cold concrete floors and the codes
0:14:19 > 0:14:23that everybody understands at the market, a bit like free masonry.
0:14:23 > 0:14:27This is open to the public. This is how to buy your fish.
0:14:27 > 0:14:29I mean, I just want to go and cook this fish.
0:14:29 > 0:14:33I really do because it's exciting and the colours are so wonderful.
0:14:35 > 0:14:37MUSIC: "Hommes de la Mer"
0:15:15 > 0:15:17Les poissons... Ah! Made me jump.
0:15:17 > 0:15:19'I'm with Suzanne Quaglio and she's about the best
0:15:19 > 0:15:22'maker of bouillabaisse in the whole of Marseille.
0:15:22 > 0:15:25'Bouillabaisse is what Marseille's all about.
0:15:25 > 0:15:28'In fact, although it's such an expensive dish now,
0:15:28 > 0:15:30'you can spend £55 for a double portion,
0:15:30 > 0:15:33'it's made with all the cheapest fish.
0:15:33 > 0:15:38'Fish like weevers, desperately poisonous weever, and rascasse.
0:15:38 > 0:15:41'Those are all the fish that the fishermen couldn't sell.
0:15:41 > 0:15:45'They used to take the fish back and just make a simple stew with it.
0:15:45 > 0:15:46'Now, it's worth so much money.'
0:15:48 > 0:15:50And what a pretty picture those fish make
0:15:50 > 0:15:54but now I'm going to step aside and let Suzanne really show us
0:15:54 > 0:15:56how to make a typical Marseille bouillabaisse.
0:15:58 > 0:16:00SPEAKS FRENCH
0:16:01 > 0:16:05First of all, she puts plenty of olive oil in a hot frying pan
0:16:05 > 0:16:08and then adds some sliced onions and plenty of garlic
0:16:08 > 0:16:11and fries that all off.
0:16:11 > 0:16:14And then she adds some tiny fish she bought in the market.
0:16:14 > 0:16:15This is just to make the stock
0:16:15 > 0:16:18and this is the most important thing about her bouillabaisse,
0:16:18 > 0:16:19the depth of flavour in the stock
0:16:19 > 0:16:22using all these little fish first of all.
0:16:24 > 0:16:28In go the little fish, guts and all, and then lots of chopped leek
0:16:28 > 0:16:29and some parsley.
0:16:30 > 0:16:34And then some dried fennel, other Herbes de Provence,
0:16:34 > 0:16:37and finally a good slug of pastis.
0:16:42 > 0:16:45I asked her if she ever got fed up with making bouillabaisse
0:16:45 > 0:16:47but she said that would never happen.
0:16:47 > 0:16:50She said, once we'd all seen this, the whole of Britain
0:16:50 > 0:16:52would be eating bouillabaisse.
0:16:52 > 0:16:55SPEAKS FRENCH
0:17:00 > 0:17:03All those fish and vegetables are, for want of a better word,
0:17:03 > 0:17:06rendered down and passed through a strainer
0:17:06 > 0:17:09to produce this intensely flavoured base.
0:17:09 > 0:17:13Then she just poaches the bigger fish in that wonderful liquid.
0:17:13 > 0:17:15Fish like gurnard.
0:17:15 > 0:17:17We use that for lobster bait in England
0:17:17 > 0:17:19but it's got a great flavour and it's so pretty.
0:17:22 > 0:17:25And in there too goes John Dory, a great flavoured, firm textured fish.
0:17:25 > 0:17:27I love that.
0:17:27 > 0:17:30And some little cooked crabs just at the end just to warm through.
0:17:30 > 0:17:33I think they're more for garnish rather than flavour.
0:17:35 > 0:17:37And that's how the dish is presented to you.
0:17:37 > 0:17:40It's enormous, it's like a work of art it's so big.
0:17:40 > 0:17:43But then you've got all this elaborate procedure of taking
0:17:43 > 0:17:46the fillets of fish off the bone
0:17:46 > 0:17:49and you know that's costing you a lot of money.
0:17:49 > 0:17:52You can almost see the francs ticking away per minute.
0:17:52 > 0:17:56It's like the fastest French taxi meter you can ever imagine.
0:17:56 > 0:17:58Seriously expensive.
0:18:03 > 0:18:07One of my real pleasures of being in somewhere like the South of France
0:18:07 > 0:18:10is to buy fish and vegetables in the market and cook them.
0:18:10 > 0:18:13I found this holiday cabin just outside Marseille
0:18:13 > 0:18:18belonging to Monsieur and Madame Forte, and decided to cook for them.
0:18:18 > 0:18:22So this is just a simple dish, char-grilled dorade,
0:18:22 > 0:18:26bass and some lovely Provencal vegetables
0:18:26 > 0:18:30made into a sauce with tomato and roasted peppers.
0:18:30 > 0:18:34I just thought I'd show you all these ingredients before we started
0:18:34 > 0:18:36because they're so wonderful.
0:18:36 > 0:18:41The tomatoes smell so delicious, that lovely tart smell of the vine there.
0:18:41 > 0:18:44And look at these lovely, knobbly red peppers.
0:18:44 > 0:18:47You don't get red peppers like that in England.
0:18:47 > 0:18:50They're all uniform in size and it's such a shame because this,
0:18:50 > 0:18:54I know, just looking at it is going to taste so much better.
0:18:54 > 0:18:57First of all, I'm just going to char-grill these peppers to get
0:18:57 > 0:19:01a smoky flavour in them which will come out in the finished sauce.
0:19:01 > 0:19:03So those are blistering very nicely.
0:19:03 > 0:19:06I'm just going to make this simple tomato sauce which is going to
0:19:06 > 0:19:08be the basis of the finished sauce.
0:19:08 > 0:19:11Just a simple tomato sauce with some onion and garlic.
0:19:11 > 0:19:15First of all, in goes the onion. Fizzing away nicely.
0:19:15 > 0:19:18Then a good load of this sweet, local garlic.
0:19:19 > 0:19:23Just take my mourice, which is a little spatula I use.
0:19:23 > 0:19:26I don't know where the name came from.
0:19:26 > 0:19:29So just need to sweat that off very, very gently.
0:19:30 > 0:19:33And then add these beautiful tomatoes. There we go.
0:19:33 > 0:19:36Now just a little splash of white wine.
0:19:38 > 0:19:42Just leave that to simmer down for about 15 to 20 minutes
0:19:43 > 0:19:47because that's the concentrated background sauce that I need.
0:19:49 > 0:19:52Those peppers are nicely blistered and really cooked through
0:19:52 > 0:19:55so I'm just going to cut them open and you can see there's a lot
0:19:55 > 0:19:58of pepper oil and juice in there which I'm going to put in the sauce.
0:19:58 > 0:20:01Don't need to be so fastidious about this.
0:20:01 > 0:20:03I really don't mind if there's the odd blackened bit
0:20:03 > 0:20:06going into this sauce so long as there's not too much.
0:20:06 > 0:20:09I'm just going to cut that up into what we call in the trade
0:20:09 > 0:20:11a dice which is tiny little squares.
0:20:11 > 0:20:16The initial tomato sauce will be reduced down to almost a puree
0:20:16 > 0:20:20but I want to add texture in the final sauce with this chopped up
0:20:20 > 0:20:25red pepper, and also I'm going to add some more chopped up tomato as well,
0:20:25 > 0:20:29or concasse as we call it, and the chopped Provencal herbs.
0:20:29 > 0:20:31It will give it a lovely texture for the finished dish.
0:20:34 > 0:20:36So, in goes the red pepper.
0:20:36 > 0:20:39As you can see, it's cooked down to quite a smooth puree
0:20:39 > 0:20:41but the pepper sort of brings up the texture.
0:20:41 > 0:20:43But I've also added some celery leaves that
0:20:43 > 0:20:46I bought in the market yesterday because they looked so good.
0:20:46 > 0:20:48So, that's just about it for the sauce.
0:20:48 > 0:20:51So, let's get on and cook the fish.
0:20:51 > 0:20:54First of all, let's get some of these fennel twigs on the barbecue
0:20:54 > 0:20:58which will give the fish a lovely smoky, aromatic flavour.
0:20:58 > 0:21:02Onto those grills, I'm just going to put these pieces of fish.
0:21:02 > 0:21:05I'm going to have to get a bit of a move on here
0:21:05 > 0:21:07because Monsieur and Madame Forte...
0:21:07 > 0:21:11It's a bit late for their lunch and actually, you know, in France
0:21:11 > 0:21:14these things are very, very important.
0:21:14 > 0:21:16There we are.
0:21:16 > 0:21:19So, these sorts of dishes, they normally use the whole fish
0:21:19 > 0:21:23but I really like cooking fillets because it allows me
0:21:23 > 0:21:25to judge the cooking time precisely.
0:21:25 > 0:21:28What I like most of all is a fish that is cooked
0:21:28 > 0:21:32absolutely on the point, not too little, not too much.
0:21:32 > 0:21:35Those skins are looking really nice particularly on the dorade,
0:21:35 > 0:21:37which are those there. Yeah, that's lovely.
0:21:37 > 0:21:40Those are only going to take another minute, that's all I want
0:21:40 > 0:21:41and they'll be done.
0:21:43 > 0:21:45My sauce is nearly ready but the last thing,
0:21:45 > 0:21:48I'm going to put a little vinaigrette into it.
0:21:48 > 0:21:50That's olive oil, a good red wine vinegar and a bit of salt.
0:21:50 > 0:21:54It's just because I don't want it to look totally like a smooth sauce.
0:21:54 > 0:21:57Again, you're probably getting bored with this now but it's a sort of textural thing.
0:21:57 > 0:22:01I just want the sauce to look almost like it's split, as we say in the trade.
0:22:01 > 0:22:03Sorry for using all these trade expressions
0:22:03 > 0:22:05but I don't know what other words to use.
0:22:05 > 0:22:09That's fine, it's got a nice sheen on it, not exactly a total sauce.
0:22:09 > 0:22:13Just going to...finish the dish off,
0:22:13 > 0:22:15put in a sort of family style.
0:22:15 > 0:22:19I do hope they like it. Some of the sauce down either side, not a lot.
0:22:19 > 0:22:23I've made a lot but you can use it for so many other different dishes.
0:22:23 > 0:22:26Maybe some courgettes just fried off
0:22:26 > 0:22:28with some of this poured over the top.
0:22:28 > 0:22:30Couple of pieces of lemon.
0:22:32 > 0:22:36Et voila. I think, I think it's going to be OK.
0:22:44 > 0:22:49- Un peu de vin, s'il vous plait, Catherine.- Bien sur.- Merci.
0:22:49 > 0:22:51Oh, merci.
0:22:54 > 0:22:58- So, er... - It's OK?- It's OK.- Enough for you?
0:22:58 > 0:22:59You have to speak in English
0:22:59 > 0:23:03because your English is better than my French. I just want...
0:23:03 > 0:23:05What did you think of the sauce?
0:23:05 > 0:23:08I've tried to make the sort of flavours of Provence in the sauce.
0:23:08 > 0:23:11- What do you think? - For me, it's nearly paradise.
0:23:12 > 0:23:17Because there is all the taste. The most important taste, the main one.
0:23:17 > 0:23:19And maybe the colour.
0:23:19 > 0:23:24Red is a very beautiful colour for Provence and tomatoes...
0:23:24 > 0:23:28- The tomatoes are great.- It is the most important thing.- Delice.
0:23:28 > 0:23:31- Merci.- Delice.
0:23:35 > 0:23:37Yeah, that's good.
0:23:41 > 0:23:42Oh, yeah.
0:23:44 > 0:23:47Now, one of the most popular dishes around here
0:23:47 > 0:23:51is escabeche of sardines - fried and marinated sardines.
0:23:51 > 0:23:53You quickly fry the sardines in seasoned flour
0:23:53 > 0:23:56and in some olive oil and then you take them out
0:23:56 > 0:24:00and make a marinade with red wine, red wine vinegar, rosemary,
0:24:00 > 0:24:06bay leaf, oregano, chilli, orange peel, garlic and onion.
0:24:06 > 0:24:11You simmer that down and then you pour it right over
0:24:11 > 0:24:14the top of the sardines and just let it go quite cold
0:24:14 > 0:24:17and that's when you eat it, cold but lots of French bread.
0:24:22 > 0:24:24SPEAKS FRENCH
0:24:28 > 0:24:31For me, one of the most powerful images I have of Marseille
0:24:31 > 0:24:33is through watching The French Connection,
0:24:33 > 0:24:35and I expect it's the same with anybody that's seen it.
0:24:35 > 0:24:37The film with Gene Hackman.
0:24:37 > 0:24:40There's a scene where Charnier, the arch villain,
0:24:40 > 0:24:43elegantly opens an oyster with a knife.
0:24:43 > 0:24:46I see that in every street corner where you have these little booths
0:24:46 > 0:24:50selling oysters, they're just so deft at opening them.
0:24:50 > 0:24:52That just sums up Marseille to me,
0:24:52 > 0:24:55it's like this French deftness, their skill with seafood.
0:25:07 > 0:25:10Great stuff there from Rick. I've been in France this week too.
0:25:10 > 0:25:12In fact, I've driven all the way to Italy and back and there's
0:25:12 > 0:25:15always great ingredients you can pick up in France along the way.
0:25:15 > 0:25:17First up was Brittany, on my doorstep,
0:25:17 > 0:25:20and literally I spotted some great strawberries
0:25:20 > 0:25:24which are bang in season over there at the moment. The British ones are starting to come through now.
0:25:24 > 0:25:27Secondly, Reims in Champagne, the Champagne region,
0:25:27 > 0:25:29I went to on my way back, which I had to stop off.
0:25:29 > 0:25:31I'm going to show you a dish now which is inspired
0:25:31 > 0:25:34by those two places. Strawberries and champagne.
0:25:34 > 0:25:37I'm going to make char-grilled strawberries with a champagne zabaione.
0:25:37 > 0:25:40To make a champagne zabaione, first of all you need egg yolks
0:25:40 > 0:25:43which I've got in here, and then we need some sugar.
0:25:43 > 0:25:45Is that how it's pronounced, zabaione?
0:25:45 > 0:25:47Zabaione? Yeah. It's whisked egg yolks like this.
0:25:47 > 0:25:50It's used for a variety of bases for a bombe,
0:25:50 > 0:25:52you can make parfaits out of it,
0:25:52 > 0:25:55lots of iced desserts are made using exactly the same thing,
0:25:55 > 0:25:59sugar and egg yolks, whisked over a bain marie or a pan of hot water!
0:26:00 > 0:26:04- Bain marie!- But the French can make it sound more interesting.
0:26:04 > 0:26:07- A bain marie...- A bain marie. - ..which is a pan of hot water!
0:26:07 > 0:26:11But they're just whisked up and you can see it start to thicken up now
0:26:11 > 0:26:13- and I'm going to pop in some champagne.- Champagne.
0:26:13 > 0:26:17- Champagne, which I've got in here. - It's pronounced "remz" by the way.
0:26:17 > 0:26:20I didn't pick you up on that, because that would have made me sound too pretentious!
0:26:20 > 0:26:23- Oh, I've done it now! - Thank you very much for that.
0:26:23 > 0:26:26But you've travelled all over the world, haven't you?
0:26:26 > 0:26:28- All over the place. - I've been around, yeah.
0:26:28 > 0:26:31One of the places that changed your view of food was India?
0:26:31 > 0:26:34India, yes indeed. I'm a big meat eater and I thought...
0:26:34 > 0:26:37I used to think a meal wasn't a meal unless it had meat and two veg.
0:26:37 > 0:26:40Two veg on its own could not be a meal for me.
0:26:40 > 0:26:43But I did a week in India, filming something with David Gower
0:26:43 > 0:26:46and all the food I ate was vegetarian.
0:26:46 > 0:26:49- It was absolutely gorgeous. - It is amazing.
0:26:49 > 0:26:52Most of their food is based around vegetarian food, it is fantastic.
0:26:52 > 0:26:55Can I say how much I am enjoying this chair?
0:26:55 > 0:26:58This is my favourite chair in the whole world.
0:26:58 > 0:27:01Apart from India and you have done the Three Men...
0:27:01 > 0:27:03Can you stop that now? Three Men in a Boat.
0:27:03 > 0:27:05The more I do this, the lower I get.
0:27:05 > 0:27:07I've got to do it the other way now.
0:27:07 > 0:27:10I'm going to put you onto a subject I know you are passionate about.
0:27:10 > 0:27:14Reading your biography, I never thought you would be doing this.
0:27:14 > 0:27:16- What?- bird watching.- bird watching.
0:27:16 > 0:27:19I put them in the same bracket as train spotting and plane spotting.
0:27:19 > 0:27:21No, no. train spotting is different.
0:27:21 > 0:27:25bird watching is about being outdoors, it is about being in the wild.
0:27:25 > 0:27:27train spotting, trains obey timetables.
0:27:27 > 0:27:30Trains turn up when you expect them to.
0:27:30 > 0:27:32Are you one of these people that gets a phone call that there's
0:27:32 > 0:27:35- a lesser spotted...- What trains have you been taking?
0:27:35 > 0:27:38A phone call saying there's a lesser spotted bluetit somewhere...
0:27:38 > 0:27:41Now, you know there's no such thing as a lesser spotted bluetit.
0:27:41 > 0:27:43I'm sure you'd jump in the car.
0:27:43 > 0:27:46How about the Caspian snowcock? Would that do for you?
0:27:46 > 0:27:49No, there are people who have pagers and the pagers vibrate
0:27:49 > 0:27:52and they drop everything. I'm not like that.
0:27:52 > 0:27:55They get up at about five o'clock in the morning. I'm not that serious a bird watcher.
0:27:55 > 0:27:59- Wasn't that the basis for your...? You've got this book out. - Bearded Tit it's called.
0:27:59 > 0:28:04What is it about then? Is it like a biography or not?
0:28:04 > 0:28:07It's autobiographical. It is actually a very moving love story.
0:28:07 > 0:28:10I'd go as far as to say it is probably the best book
0:28:10 > 0:28:12written in English by me.
0:28:15 > 0:28:18- This year.- It's you through birds?
0:28:18 > 0:28:21- I have had birds that have affected my life.- Go on, then.
0:28:21 > 0:28:24Lots of funny looking, there are funny bird names, aren't there?
0:28:24 > 0:28:29- Like chough and tit and...- That's enough. Moving on to the food.
0:28:29 > 0:28:32We've got our zabaione here. Egg yolks and sugar.
0:28:34 > 0:28:36In France, they actually cook with a lot of wild birds.
0:28:36 > 0:28:39- They shoot them all the time. - It's a speciality over there.
0:28:39 > 0:28:43- Ortolan bunting.- Ortolan, yeah, exactly. Very much a speciality.
0:28:43 > 0:28:46- Do you want me to pour the champagne, James?- You can pour it if you want.
0:28:46 > 0:28:49You pour it. I've got the strawberries here
0:28:49 > 0:28:52which I've char-grilled, which take on a whole different flavour.
0:28:52 > 0:28:54I didn't know you could char-grill strawberries.
0:28:54 > 0:28:57You can cook strawberries. Just take on a different sort of flavour.
0:28:57 > 0:28:59And they're French strawberries, you say?
0:28:59 > 0:29:01No, these are English strawberries.
0:29:01 > 0:29:03I couldn't bring any back from France,
0:29:03 > 0:29:07- didn't have any room in my car.- Are you having a glass, James?- Why not.
0:29:07 > 0:29:10We're all mates here. In we go with the strawberries.
0:29:10 > 0:29:12You stay there. You stick to the rose!
0:29:14 > 0:29:16You're not just going to get strawberries, Rory.
0:29:16 > 0:29:20- I'm having zabaione. - You get the strawberries like that.
0:29:20 > 0:29:24Now, I mentioned Three Men in a Boat. You've got another series coming up haven't you?
0:29:24 > 0:29:27We're doing Three Men in a Pirate Ship.
0:29:27 > 0:29:30We're going to sail from Plymouth right to the Scilly Isles.
0:29:30 > 0:29:31In fact, to do some bird watching.
0:29:31 > 0:29:34But on the way we're going to call in all the smuggling and pirate...
0:29:34 > 0:29:37You're going to do some bird watching?
0:29:37 > 0:29:39Scilly Isles is the best place in Britain to do bird watching.
0:29:39 > 0:29:43- All those strange migrants. Why don't you come with us?- I'm busy that week.
0:29:43 > 0:29:46- When's that?- You can bring your vintage Maserati.
0:29:46 > 0:29:48I can come with you. Doesn't Rory...
0:29:48 > 0:29:51You don't do all the cooking, do you?
0:29:51 > 0:29:54- Who does all the cooking on board? - Well, it's funny.
0:29:54 > 0:29:56Normally when we did Three Men in a Boat we'd end up
0:29:56 > 0:30:00by the banks of the river, we get the fire going. Griff's very good at...
0:30:00 > 0:30:03He's watched a lot of Ray Mears. He's very good at starting fires.
0:30:04 > 0:30:06- Don't worry.- Wow.
0:30:06 > 0:30:10Open a tin of stewing steak, put it in the billy can and then someone
0:30:10 > 0:30:14will say cut and then we go to a hotel and have three-course meal!
0:30:14 > 0:30:16THEY LAUGH That's telly.
0:30:16 > 0:30:18On second thoughts, I might come with you, actually,
0:30:18 > 0:30:21I don't know about bird-watching. It's not finished yet.
0:30:21 > 0:30:23This is strawberries and Champagne Sabayon.
0:30:23 > 0:30:26I've been practising this in the restaurant for a few years.
0:30:26 > 0:30:29- Great smell of gas.- It's nice, isn't it? We've got some tarragon.
0:30:29 > 0:30:32Normally with chicken. Candied tarragon.
0:30:32 > 0:30:34Sugar and water, brought to the boil
0:30:34 > 0:30:36and what you do is you dip the tarragon leaf
0:30:36 > 0:30:38in the mixture of sugar and water once it's brought to the boil.
0:30:38 > 0:30:41Put it onto a non-stick mat. Pop it in the oven. 100 degrees.
0:30:41 > 0:30:43Ten minutes. Turn the oven off. Leave it overnight.
0:30:43 > 0:30:46And they candy themselves. So you have actually got sweetened...
0:30:46 > 0:30:50- That's amazing. - Sweetened tarragon leaves.
0:30:50 > 0:30:54- Have you written an autobiography? - No, not yet. I'm only 30, 34.
0:30:54 > 0:30:59- You're never?!- I am!- Isn't it great when your age is the same as your IQ!
0:30:59 > 0:31:02I think that's a great moment... THEY LAUGH
0:31:02 > 0:31:04Just get it eaten, all right?!
0:31:04 > 0:31:06Oh, this is... What would your autobiography be called, then?
0:31:06 > 0:31:12- Yorkshire Pudding.- Yorkshire Pudding, yeah?- Exactly, yeah.- Mmmmm.
0:31:12 > 0:31:14That's surprisingly good.
0:31:14 > 0:31:17I really mean surprising, because I wasn't expecting that tarragon.
0:31:17 > 0:31:18Very good indeed.
0:31:23 > 0:31:25If you fancy strawberries and champagne with a twist
0:31:25 > 0:31:27this summer, then you've got to try that.
0:31:27 > 0:31:29Now, if you'd like to try cooking any of the studio
0:31:29 > 0:31:32recipes that you've seen on today's show,
0:31:32 > 0:31:35all of the recipes are just a click away at bbc.co.uk/recipes.
0:31:35 > 0:31:39We're looking back at some of the great cooking from the Saturday kitchen pantry.
0:31:39 > 0:31:41Now, you've seen my debut, now it's the time to see what
0:31:41 > 0:31:44Atul Kochhar cooked on his first visit to the stoves armed
0:31:44 > 0:31:48with a cod and more spices than an Indian spice market. Enjoy this one.
0:31:48 > 0:31:52- Now, it's great to have you on the show.- Superb, thank you.
0:31:52 > 0:31:54I'm really looking forward to this. It's posh fish
0:31:54 > 0:31:56and chips without the chips in it, really!
0:31:56 > 0:31:58So, remind us what we're cooking here.
0:31:58 > 0:32:01OK, we have cod, which is clean and pinned.
0:32:01 > 0:32:04We're going to cook it in a spicy batter.
0:32:04 > 0:32:07It's pretty much like, as you said, fish and chips but this is fish
0:32:07 > 0:32:08- and salad.- Right, OK.
0:32:08 > 0:32:11- And then a nice salad. - A beautiful salad to go with it.
0:32:11 > 0:32:13What do you need first of all to make it?
0:32:13 > 0:32:15- Shall we start cooking, quickly?- Yes. OK.
0:32:15 > 0:32:19I'll start with my corn and chickpea flour.
0:32:19 > 0:32:23People can get this from the delicatessen?
0:32:23 > 0:32:28Yes, delicatessen, local Asian market. It should be easy to get.
0:32:28 > 0:32:31If you don't get it, you can just cook it with cornflour also.
0:32:31 > 0:32:33- It's not a problem. - So, what else have you got?
0:32:33 > 0:32:36I just added a bit of cornflour to make it more crispy.
0:32:36 > 0:32:40- And I will just go for spices, quickly, James.- Explain our spices.
0:32:40 > 0:32:42- Can I keep it here?- Yes. These always intrigue me.
0:32:42 > 0:32:46Right, these are ajwain seeds which are family of lovage.
0:32:46 > 0:32:51It's a lovage family. And it's mango powder. Dried mango powder.
0:32:51 > 0:32:54Garam masala. Red chilli powder. Turmeric powder.
0:32:54 > 0:32:57Ginger and garlic paste. And this is a chaat masala,
0:32:57 > 0:32:59a salad powder, sort of thing, which again, it's
0:32:59 > 0:33:02proprietary, you don't need to make it yourself, you can buy it from a shop.
0:33:02 > 0:33:05Where would you recommend people buy that from?
0:33:05 > 0:33:07Again, these days, supermarkets stock it.
0:33:07 > 0:33:10I buy mine in my local supermarket. I'm not allowed to say the name.
0:33:10 > 0:33:12Now, putting spices in batters, Paul,
0:33:12 > 0:33:15is that the type of thing you would do as well?
0:33:15 > 0:33:17It's the sort of thing I have played with a little bit,
0:33:17 > 0:33:19but what I'm quite interested in is,
0:33:19 > 0:33:23we all hear about that spices are better if you grind them
0:33:23 > 0:33:26yourself and all of that, is that the case in these ones?
0:33:26 > 0:33:29Or are these ones that you just buy as powder and go with that?
0:33:29 > 0:33:32If you can make it yourself, it's fantastic.
0:33:32 > 0:33:34But if you can't, then I wouldn't bother about it, to be honest.
0:33:34 > 0:33:38At home, when I'm cooking, I can't be bothered to grind spices when
0:33:38 > 0:33:41I've got my two-year-old knocking on my head, "Daddy, I need food!"
0:33:41 > 0:33:46- Yes.- So, it's up to you, Paul, because yes, the freshness of course,
0:33:46 > 0:33:47intrigues us as chefs,
0:33:47 > 0:33:50but it doesn't stop us from cooking from what we have on the shelf.
0:33:50 > 0:33:54- Sure.- But if you have some spices sitting in the shelf for three, four,
0:33:54 > 0:33:58six, eight, 12, may be more months, get rid of it.
0:33:58 > 0:34:00And sparkling water, you're using?
0:34:00 > 0:34:03Sparkling water, because it will help to make the batter crispier.
0:34:03 > 0:34:08- A bit like a tempura batter would, I suppose?- Absolutely.
0:34:08 > 0:34:09Use a bit of salt as well.
0:34:09 > 0:34:12This is the type of batter that you really want to make...
0:34:12 > 0:34:16- Can you cut me that lime?- ..more or less as fresh as you can, really.
0:34:16 > 0:34:20- Rather than make it in advance?- It's actually best to be made fresh, yes.
0:34:20 > 0:34:22If you make it in advance and you keep it in the fridge,
0:34:22 > 0:34:24it will become gluey and very tough.
0:34:24 > 0:34:27You can, again, adjust it by adding... Please, yes.
0:34:27 > 0:34:30- Is that enough? - By adding a bit of water,
0:34:30 > 0:34:33but then, you're using sparkling water to get the batter crispy.
0:34:33 > 0:34:36- More?- Yes, please.- Two limes.- Yes.
0:34:36 > 0:34:40I've seen lemons put in dressing, lemons put in batter before.
0:34:40 > 0:34:43- Lime is something new?- Yes. - It's not a problem.
0:34:43 > 0:34:46I love lime, I like the flavour, I think it goes so well with fish.
0:34:46 > 0:34:48It cuts through the fishy flavour.
0:34:48 > 0:34:50The thing with batter, I always think,
0:34:50 > 0:34:52most people think of batter, particularly we mention fish
0:34:52 > 0:34:56and chips, but often they have it too thick.
0:34:56 > 0:34:58I think batter needs to be quite right.
0:34:58 > 0:35:01- It needs to be just quite thin. - Almost coats the back of the spoon.
0:35:01 > 0:35:06- Exactly. Exactly.- Lovely. Right, we have got our cod in here.
0:35:06 > 0:35:09- But you could use any different types of fish.- Absolutely.
0:35:10 > 0:35:14- Sea bream, sea bass, anything. - Salmon would be lovely.
0:35:14 > 0:35:15Salmon would be great in this batter.
0:35:15 > 0:35:18I would prefer to keep this fish for a good,
0:35:18 > 0:35:21ten, 12 minutes in the batter, but if you don't have time on your side,
0:35:21 > 0:35:24it's fine, you can just straightaway go into the wok.
0:35:24 > 0:35:26You've got on here some orange food colouring.
0:35:26 > 0:35:28You wouldn't normally use that?
0:35:28 > 0:35:31I'm actually not fond of colours, to be honest.
0:35:31 > 0:35:33But I kept it, I thought, we will see,
0:35:33 > 0:35:35but I don't feel like using colour, to be honest.
0:35:35 > 0:35:38And even in my food at the restaurant, I'm very anti-colour.
0:35:38 > 0:35:39I don't use it.
0:35:39 > 0:35:43- But classical recipe calls for colour, so I just brought it in.- OK.
0:35:43 > 0:35:45- Right, no need to flour them beforehand?- No need to flour them.
0:35:45 > 0:35:47Just straight in.
0:35:47 > 0:35:49PAN SIZZLES
0:35:49 > 0:35:51Nice, hot oil as well.
0:35:51 > 0:35:52Nice, hot oil.
0:35:55 > 0:35:58- Lovely. Turn that down a little bit.- Perfect.
0:35:58 > 0:36:01Can I just ask you to keep an eye on it, while I wash my hands?
0:36:01 > 0:36:04Keep me in charge. Thank you very much. Why not? There you go.
0:36:04 > 0:36:06Don't trust you that much, James!
0:36:06 > 0:36:07Yes. But it looks delicious.
0:36:07 > 0:36:11- The spices, you can already smell those as well.- Absolutely.- Superb.
0:36:11 > 0:36:14The spices release their flavour when it's hot.
0:36:14 > 0:36:17So, right, for the salad, what's happening with our salad
0:36:17 > 0:36:22- while that's cooking?- You slice the cucumber and I will take the tomato.
0:36:22 > 0:36:24No problem. Do you peel these beforehand or not?
0:36:24 > 0:36:27- No, just keep the skin on, please.- Whole?
0:36:27 > 0:36:30- Decent size? Slice all the way through?- Yes, please.- All right.
0:36:30 > 0:36:34Do it whole. Lovely, this fish, how long would you cook it for?
0:36:34 > 0:36:38- It shouldn't take more than a few minutes.- Yes.
0:36:38 > 0:36:41- Really, really simple to cook.- It's almost done. Here we go.
0:36:41 > 0:36:43Lovely colour, I like this colour.
0:36:47 > 0:36:48Really, that simple?
0:36:48 > 0:36:51It's interesting, you toasted the spices,
0:36:51 > 0:36:54I suppose that increases the flavours as well, makes the hot pan.
0:36:54 > 0:36:57I need that powder. Don't want to forget that.
0:36:59 > 0:37:02- Lovely. So you sprinkle this on top? - Sprinkle this on top.
0:37:02 > 0:37:05- What's this called? - Chaat masala.- Right.
0:37:05 > 0:37:07And the base is mango powder.
0:37:07 > 0:37:10And you've got turmeric, sorry, I said turmeric,
0:37:10 > 0:37:15I beg your pardon, it's mint, black salt and loads of 13 other spices.
0:37:15 > 0:37:19But you don't need so much of chaat masala,
0:37:19 > 0:37:22because it's quite like in a salad dressing.
0:37:22 > 0:37:24In India, we don't make a salad dressing,
0:37:24 > 0:37:27we just put a powder on top and either fruit or vegetables
0:37:27 > 0:37:31- will release its own juice and that becomes the dressing.- Lovely.
0:37:31 > 0:37:34- You've already had a question! - Did you just say black salt?
0:37:34 > 0:37:38- Black salt.- What's black salt?! James keeps going, oh, yeah! Yeah!
0:37:38 > 0:37:41- Black Salt!- Black salt! I've actually used it!
0:37:41 > 0:37:44It's a mineral salt. That's what it is.
0:37:44 > 0:37:48It's a kind of, it comes... Originally, it comes from Pakistan.
0:37:48 > 0:37:51It's found in India also. It's a mineral salt, that is what it is.
0:37:51 > 0:37:52Does it taste any different?
0:37:52 > 0:37:57It does. It does, it's more spicier. It's black in colour!
0:37:57 > 0:37:59THEY LAUGH
0:37:59 > 0:38:02Yes, I would have some black salt,
0:38:02 > 0:38:05- but you've got some normal sea salt there.- Some olive oil.
0:38:05 > 0:38:10- A touch of olive oil.- A bit of salt. - Do you want some onions slicing too?
0:38:10 > 0:38:13- A bit of pepper.- Shall I slice onion?
0:38:13 > 0:38:15- Yes, please.- And red onion.
0:38:15 > 0:38:19- Is this the type of thing that you have in the restaurant?- Yes, I do.
0:38:19 > 0:38:23- I serve lobster. On the salad.- Really?
0:38:23 > 0:38:27And in terms of fish, yes, you said it very rightly,
0:38:27 > 0:38:31- I cook salmon in the batter. - Salmon, to me, would be delicious.
0:38:31 > 0:38:33Really light fish for that, to be honest.
0:38:33 > 0:38:36But I thought, cod is something more natural here,
0:38:36 > 0:38:38- so let's use that. Thank you very much.- There you go.
0:38:38 > 0:38:42- I'm allowed to use my hands? No.- Now, we do have to be careful with cod
0:38:42 > 0:38:46stocks around the world, anyway, but if generally,
0:38:46 > 0:38:49people don't go for the smaller fish, I think it's the key.
0:38:49 > 0:38:51Don't go with anything that says small fish,
0:38:51 > 0:38:53like that equates to bass and everything else.
0:38:53 > 0:38:55That's the bad news.
0:38:55 > 0:38:58And the good news is, in the UK, we are farming cod now,
0:38:58 > 0:39:02- in Shetland, I believe. I have been told.- You've been told.- Yes.
0:39:02 > 0:39:06Actually, somebody brought a sample once to me. So, that's why.
0:39:06 > 0:39:09- I suppose they do that with bass, so why not with cod?- Absolutely.
0:39:09 > 0:39:12- Is that it?- That's it.- Easy as that. Remind us what it is again.
0:39:12 > 0:39:16It's a spicy fried cod, with a salad of cucumber, tomato and onions.
0:39:16 > 0:39:18- Without the chips! Perfect. - Without the chips.
0:39:22 > 0:39:26- Right, follow me. - I will.- Let's get to taste this.
0:39:26 > 0:39:29Carol, you do actually get to taste it on this show. There you go.
0:39:29 > 0:39:30Dive into that.
0:39:30 > 0:39:34- Paul has just said I am not to eat more than my fair share.- Exactly!
0:39:34 > 0:39:36For the first time, I think I'm going to have a bit.
0:39:36 > 0:39:39Excuse me, a second. But, look, the fish is cooked.
0:39:39 > 0:39:41Where do you get this black salt?
0:39:41 > 0:39:44Since Paul has just decreed it trendy!
0:39:44 > 0:39:48You can get it from supermarkets again, these days.
0:39:48 > 0:39:50Asian grocers are the best places you can get it,
0:39:50 > 0:39:52because the chances are, you will get it fresher there.
0:39:52 > 0:39:55It's going to be the name of his new restaurant, I can tell!
0:39:55 > 0:39:59- I can see this happening!- It sounds like a cool club, actually.- It does.
0:39:59 > 0:40:02Hey, man, I'm going out dancing to The Black Salt!
0:40:02 > 0:40:06- It's perfection.- It is. And it's so quick to cook as well.- It is. It is.
0:40:06 > 0:40:08It's a very easy recipe as well.
0:40:08 > 0:40:11- And you do salmon in this?- I do salmon in that in my restaurant.
0:40:11 > 0:40:16- It works really well.- Go on, pass it down to Zoe, she wants to try.
0:40:16 > 0:40:19For me, there was one spice that I didn't know.
0:40:19 > 0:40:22- It was the first one that went in. - Ajwain seeds.- Dwayne seeds?
0:40:22 > 0:40:25- Ajwain seeds.- Again, James goes, oh, yeah...
0:40:25 > 0:40:27It's lovage family.
0:40:27 > 0:40:30- Lovage family.- If you buy lovage seeds.- Oh, lovage family.
0:40:30 > 0:40:32Sorry, I say it with my Indian accent.
0:40:32 > 0:40:36- But you can actually buy those seeds from normal grocers.- Sure, sure.
0:40:36 > 0:40:39It's lovely. Paul, dive in, tell me what you think.
0:40:39 > 0:40:40This really is my kind of grub.
0:40:40 > 0:40:44We were talking earlier, I had spent a year in India travelling
0:40:44 > 0:40:47when I was younger, and I just love all of these spices and flavourings.
0:40:47 > 0:40:50And this is for me, now. Carol...
0:40:50 > 0:40:52You can sit on my knee and have some!
0:40:56 > 0:40:58And with recipes like that,
0:40:58 > 0:41:01you can see why he's become a Saturday Kitchen regular.
0:41:01 > 0:41:04Now, it's time for some cooking from the late, great Keith Floyd.
0:41:04 > 0:41:09Today, he's in Somerset, and he's got his sights set on a local pike.
0:41:09 > 0:41:12Posing perfectly as a pike fishermen in my ultimate country kit,
0:41:12 > 0:41:14I walked the Somerset Levels on this crisp,
0:41:14 > 0:41:17spring morning butting for my lunch.
0:41:17 > 0:41:20Which I hope will be pike cooked in a creamy, red pepper sauce.
0:41:20 > 0:41:22Sounds delicious, doesn't it?
0:41:22 > 0:41:25Notice I scanned the water like a heron for the subtle
0:41:25 > 0:41:28signs of a shoal of roach and where there are roach,
0:41:28 > 0:41:32there'll be pike lying, like bandits ready to plunder.
0:41:32 > 0:41:35Actually, I've got more chance of being struck by lightning than
0:41:35 > 0:41:38I have of catching a pike, so rather than go hungry,
0:41:38 > 0:41:41- I enlisted some specialist help. - There he goes.- There he goes.
0:41:41 > 0:41:46- This is the tense bit. - He can easily drop it, you see.
0:41:46 > 0:41:49When are you going to give him the gun, as it were?
0:41:49 > 0:41:50- You have.- Look at it.
0:41:50 > 0:41:52Swell, my goodness. A big fish, isn't it?
0:41:54 > 0:41:56Boy, oh, boy, oh, boy.
0:41:59 > 0:42:04You'll never believe this, but this is not set up in any way.
0:42:04 > 0:42:08This is real. We're actually catching fish. It's unbelievable.
0:42:10 > 0:42:12You can see his head.
0:42:12 > 0:42:17You don't seem to be applying any, you're letting him tire himself out.
0:42:17 > 0:42:20You're not forcing him to do anything, you're just putting
0:42:20 > 0:42:23a bit of gentle restraint on him, is that the technique?
0:42:23 > 0:42:26- Well, you vary a little bit.- Are you letting him go back a bit now?
0:42:26 > 0:42:29I am anxious to land this. It's my first pike this morning.
0:42:32 > 0:42:34- He's quite a biggie.- Yes, indeed.
0:42:43 > 0:42:45Try and make a special effort to land this one.
0:42:50 > 0:42:55- Just keep him in this area. Wind-up. Straight up.- Wow.
0:43:01 > 0:43:03- Ten, 11 pounds. - That's the size we want.
0:43:03 > 0:43:05- Maybe more. - Well done, well done.
0:43:05 > 0:43:10That could be 12 or 14 pounds.
0:43:10 > 0:43:12Splendid, isn't it? Can you see, Clive?
0:43:14 > 0:43:18This one is going to have quite dangerous teeth. Very, very heavy.
0:43:21 > 0:43:26That's splendid. This fine specimen is far too big for my lunch.
0:43:26 > 0:43:29I haven't got the heart to kill a fish of that size.
0:43:29 > 0:43:32Let's put it back in the water and we'll try and catch another.
0:43:32 > 0:43:36This is my biggest pike to date. 16 and a half pounds.
0:43:36 > 0:43:39And we'll put him back to fight another day.
0:43:47 > 0:43:49Mind you, our French neighbours aren't so sentimental.
0:43:49 > 0:43:51They'd have had that beauty skinned
0:43:51 > 0:43:55and pounded into quenelle before you could say bon appetit!
0:43:55 > 0:43:58And even the medieval monks wouldn't have been so compassionate.
0:43:58 > 0:44:01From Fridays, they feasted on fish.
0:44:01 > 0:44:04Refectory tables groaned with pewter platters piled high with
0:44:04 > 0:44:10braised carp, fried perch, steamed tench, stewed eels and baked pike.
0:44:11 > 0:44:13You all thought I was a complete and utter poser, but in fact,
0:44:13 > 0:44:16I've actually caught one and you can't do any better than that.
0:44:16 > 0:44:21It's quite... Oops, let it go. Right.
0:44:21 > 0:44:23That isn't such a little fish, you know?
0:44:23 > 0:44:27How can they say that to me on my first-ever pike I have caught
0:44:27 > 0:44:31and they're saying it's only a little one. It's a jack, isn't it?
0:44:31 > 0:44:36- Like the first one, actually. They're very lively.- Yes, they are.
0:44:36 > 0:44:39I do think he is ready to come in, actually.
0:44:39 > 0:44:45I've lost him. No, he is gone! Oh, dear!
0:44:45 > 0:44:47My absolute moment of glory is ruined!
0:44:47 > 0:44:49I want to go home! I hate fishing!
0:44:49 > 0:44:52- I've had enough! Cheerio! - Shall we have another one?
0:44:54 > 0:44:57Oh, heavens above, I'll just have to show you a photograph of the
0:44:57 > 0:45:01pike at this rate, which by the way, is on page 27 of my new cookery book!
0:45:04 > 0:45:08He's definitely taking it. He's gone across the other side.
0:45:08 > 0:45:11I think we're about ready now! Mind your head!
0:45:13 > 0:45:19- They don't always stay on. There's another one we just disturbed.- Yes.
0:45:23 > 0:45:25Well, well, well. This is called playing the fish.
0:45:25 > 0:45:27You've got to tire it so that you don't bust the...
0:45:27 > 0:45:30It's only a small one. A jack fish.
0:45:33 > 0:45:37Yes, cos what would be the biggest one you can expect to get?
0:45:37 > 0:45:38Well, we've had them 20 pounds.
0:45:38 > 0:45:41What's this one going to be? About four, five pounds?
0:45:41 > 0:45:48- This is about four pounds. Maybe five.- What a handsome looking fish.
0:45:48 > 0:45:52- But they're evil, aren't they? - Well, they can be, yes.
0:45:52 > 0:45:56Put your hands anywhere near their mouth, they could do you a lot of...
0:45:56 > 0:46:00Possibly six. A little bit bigger than I thought he was, actually.
0:46:00 > 0:46:02Well, well, well.
0:46:05 > 0:46:10- Is there a size limit that you can... - There is. 21 inches long.
0:46:10 > 0:46:15- Nose, to the tip of the tail.- So, he's well over the limit for taking.
0:46:15 > 0:46:18Great.
0:46:18 > 0:46:20Thanks to Colin and Malcolm's skill,
0:46:20 > 0:46:23we've got the lunch and the right size too.
0:46:23 > 0:46:25What a fine morning it's been.
0:46:25 > 0:46:28The excitement and the fresh air have given me quite an appetite.
0:46:28 > 0:46:30I think it's time for a spot of breakfast
0:46:30 > 0:46:33and a glass of cider or two before I get back to the hot kitchen to cook.
0:46:33 > 0:46:36- Are you both married by the way? - Yes, yes.
0:46:36 > 0:46:38Do you get into trouble with the wives?
0:46:38 > 0:46:42- No, I think we're both fortunate. - Is that the way, sometimes?- Yes!
0:46:44 > 0:46:47No, Colin and I get out regularly in the week.
0:46:47 > 0:46:50There's a big secret that you're keeping from me.
0:46:52 > 0:46:54About how you can spend so much time fishing?
0:46:54 > 0:46:59I take it you're just millionaires! THEY LAUGH
0:46:59 > 0:47:03- No. It's just...- Joke of the century, that!
0:47:03 > 0:47:05Poor as a church mouse.
0:47:05 > 0:47:11We ignore this practical... We're just enthusiastic about our hobby.
0:47:11 > 0:47:13Other things have got to take a back-seat.
0:47:13 > 0:47:16It's not a hobby, it's a passion with you, then.
0:47:16 > 0:47:21- Very much a passion, yes.- It has to be.- We can't resist a nice day.
0:47:21 > 0:47:24What's your dream?
0:47:24 > 0:47:26You must have had lots of sort of ambition in this for
0:47:26 > 0:47:30the biggest pike, the biggest tench, but it's not necessarily the biggest,
0:47:30 > 0:47:32you're not hunting the biggest, are you?
0:47:32 > 0:47:35- What is it that you dream of doing? - It's the company.
0:47:35 > 0:47:37- It's the environment. - You're with nature.
0:47:37 > 0:47:39You're competing your wits against nature.
0:47:41 > 0:47:43And we've been fortunate today.
0:47:44 > 0:47:46The days can be when you won't catch fish
0:47:46 > 0:47:50- and they just don't want to feed. They won't feed. - I think you're being modest.
0:47:50 > 0:47:52I don't think you've been fortunate today, I think
0:47:52 > 0:47:54you've been watching the river very carefully,
0:47:54 > 0:47:56watching the migration, if that's what roach do,
0:47:56 > 0:47:57the migration of the shoals,
0:47:57 > 0:48:02and you're using years and years of country law and understanding.
0:48:02 > 0:48:05That plays a part, but even that side of it alone...
0:48:05 > 0:48:09- They can still fox you. - Yes, they can still fox you.
0:48:09 > 0:48:11I think that you, for me,
0:48:11 > 0:48:15relive some of my most important and imagined boyhood moments.
0:48:15 > 0:48:18I told you earlier that I spent months
0:48:18 > 0:48:23and years trying to catch a pike when I was 12, 14, 15 and I never did.
0:48:23 > 0:48:25You've brought back for me,
0:48:25 > 0:48:29all of the wonderful memories that are associated with fishing,
0:48:29 > 0:48:33farmhouse Cheddar cheese and cider and stuff and for my part of this, I
0:48:33 > 0:48:37would like to say to you both, thanks very much for a really wonderful day.
0:48:37 > 0:48:39- It's been magical.- Good. We've enjoyed it.
0:48:41 > 0:48:44It seems to be a terrible thing to do to your family,
0:48:44 > 0:48:47but I always wanted my mother-in-law in one of my programmes
0:48:47 > 0:48:50and it's taken me 25 years to catch her, actually.
0:48:50 > 0:48:52When I was a small boy, I went to Bishops Lydeard
0:48:52 > 0:48:54to try to catch a pike. I didn't.
0:48:54 > 0:48:57It's taken all of this time to catch this beautiful fish.
0:48:57 > 0:48:59Which in the Loire Valley in France,
0:48:59 > 0:49:03is esteemed as a gastronomic delight, a beautiful pike.
0:49:03 > 0:49:08Brochet de quenelle or pike steamed with paprika sauce, things like that.
0:49:08 > 0:49:10What do we do with it? Practically nothing.
0:49:10 > 0:49:14Although my fine fishermen friends eat it all the time.
0:49:14 > 0:49:17I'm going to show you how to cook this magnificent beast.
0:49:17 > 0:49:21And one of the first things you have to do is cut him.
0:49:23 > 0:49:24It's already been gutted.
0:49:24 > 0:49:27We're going to take a superb fillet off here, running the knife,
0:49:27 > 0:49:31hopefully up the bone. I am sorry.
0:49:31 > 0:49:35I have just done that completely the wrong way round.
0:49:35 > 0:49:39You must ALWAYS start filleting the fish from its head
0:49:39 > 0:49:41and run with the flow of the fish.
0:49:41 > 0:49:43This is, although it's on film, it is
0:49:43 > 0:49:45actually a live programme.
0:49:45 > 0:49:49We do borrow kitchens, we don't take things out of the oven and say,
0:49:49 > 0:49:51this is already cooked, we do it properly.
0:49:51 > 0:49:54And in the heat and in the passion of the moment,
0:49:54 > 0:49:56I really made a mistake. I'm sorry.
0:49:56 > 0:49:59But I will do it properly from here on in and, before I do that,
0:49:59 > 0:50:01I'm going to have a little slurp, because I'm a bit nervous today.
0:50:01 > 0:50:05I'm hot, tired, you know, trying to do it right and make mistakes.
0:50:05 > 0:50:07Please excuse me.
0:50:07 > 0:50:12Anyway, all that said, I have now got the fillet we're looking for. OK?
0:50:12 > 0:50:16A perfect fillet, cut from the flow of the fish. PHONE RINGS
0:50:16 > 0:50:18And the telephone is ringing.
0:50:18 > 0:50:21But that's because we're in a real restaurant,
0:50:21 > 0:50:23where people are booking tables to come in tonight.
0:50:23 > 0:50:24Can't help that at all.
0:50:24 > 0:50:27The other ingredients that I'm going to use are going to be red
0:50:27 > 0:50:31peppers, onions, garlic, fennel,
0:50:31 > 0:50:35fresh parsley, my veloute,
0:50:35 > 0:50:38which is a kind of a roux, really.
0:50:38 > 0:50:41Butter, flour and then thicken with a little water.
0:50:41 > 0:50:44I'll use that to thicken my sauce which is going to be
0:50:44 > 0:50:46made from my fish stock here.
0:50:46 > 0:50:48Which you could have prepared by cutting off the head
0:50:48 > 0:50:51of the pike earlier, poaching it in water.
0:50:51 > 0:50:53And then my red pepper sauce,
0:50:53 > 0:50:57which is peppers poached in a little fish stock and liquidised.
0:50:57 > 0:51:01But I've had to do those in advance to make this a sensible lesson.
0:51:01 > 0:51:04I'll finish off this sauce with some double cream,
0:51:04 > 0:51:06which you all know what it looks like,
0:51:06 > 0:51:11so you don't need to come down here, and supreme egg yolk at the end. OK.
0:51:11 > 0:51:14So, now, if you will excuse me,
0:51:14 > 0:51:17I will go over to the stove and actually start the cooking process.
0:51:17 > 0:51:20And I do want you to forgive me for doing the unforgivable,
0:51:20 > 0:51:22which is cutting the fish the wrong way round.
0:51:32 > 0:51:33So, there we are.
0:51:33 > 0:51:36I'm back at the piano, which is what we gastronauts call a cooker,
0:51:36 > 0:51:38and I'm sorry for the cock-up earlier,
0:51:38 > 0:51:41but now I'm going to get down to the serious business of turning
0:51:41 > 0:51:44a pike, a fish which some people just throw to their cats or even throw
0:51:44 > 0:51:48back into the river or generally despise, into a gastronomic delight.
0:51:48 > 0:51:51If you come back to the stove, or the piano,
0:51:51 > 0:51:53I'll show you what we're doing.
0:51:53 > 0:51:57As with all fish, if you're poaching them, the liquid must be still.
0:51:57 > 0:51:59This is cooking. It's not bubbling away.
0:51:59 > 0:52:02If the liquid is bubbling, it will destroy the flesh of the fish.
0:52:02 > 0:52:06But it's been on for a little while. Stick your finger in. It's firm.
0:52:06 > 0:52:07It's cooked. It's OK.
0:52:07 > 0:52:12So, we can go over to the sauce, now, which is the most important thing.
0:52:12 > 0:52:14A little red pepper sauce.
0:52:14 > 0:52:18Add in a sort of a teaspoonful and you have to come really close,
0:52:18 > 0:52:20because the director always makes us
0:52:20 > 0:52:24do it again if people aren't seeing what's happening.
0:52:24 > 0:52:27So, our veloute going in is thickening that sauce.
0:52:27 > 0:52:30You want to go through the programmes that are to come
0:52:30 > 0:52:33and the ones you've seen already, that sometimes we use veloutes,
0:52:33 > 0:52:37sometimes we use egg yolks to thicken sauces.
0:52:37 > 0:52:40Today, we're going to use the veloute and enrich it with the egg yolk.
0:52:40 > 0:52:44And a little cream. Again, the gas is low.
0:52:44 > 0:52:48No real bubbling must take place here otherwise it will separate.
0:52:48 > 0:52:49Stir it round.
0:52:50 > 0:52:53OK. We can let that reduce a little.
0:52:53 > 0:52:56Now, if only one of my assistants, they have all gone away...
0:52:56 > 0:52:59can find me my... If you heard any noises there,
0:52:59 > 0:53:01it was just the cameraman tripping over the equipment.
0:53:01 > 0:53:05It's a very hot, tight kitchen. And it is a working situation.
0:53:05 > 0:53:08Now, we will take out our little fillet.
0:53:08 > 0:53:10Slip it into this elegant, white plate.
0:53:10 > 0:53:12You know, I always insist on white things,
0:53:12 > 0:53:15because fish is the star, the plate is the extra.
0:53:15 > 0:53:21You'll hear me say that many times. Taste the sauce. Coming quite good.
0:53:21 > 0:53:24Actually, it is quite nice. But it needs to be reduced a little more.
0:53:24 > 0:53:26A little grind of pepper for seasoning.
0:53:28 > 0:53:30And now, I've got to turn it right down,
0:53:30 > 0:53:32because we'll add the egg yolk.
0:53:32 > 0:53:36Not for the thickening purpose, but for flavouring this particular dish.
0:53:36 > 0:53:38And that mustn't be bubbling away, otherwise,
0:53:38 > 0:53:41you will get kind of scrambled eggs.
0:53:41 > 0:53:43OK, so one egg yolk in.
0:53:43 > 0:53:48Plop. Come on in. And then whisked like mad. On a low heat.
0:53:48 > 0:53:51Don't give it a chance to congeal into lumps.
0:53:51 > 0:53:54You don't want scrambled eggs, you want a smooth sauce,
0:53:54 > 0:53:58which I'm pleased to say, we have achieved.
0:53:58 > 0:54:01What the French would call nappe, which is a lovely word,
0:54:01 > 0:54:02we're going to call it coat.
0:54:02 > 0:54:04Coat the fish. Like that.
0:54:04 > 0:54:07And you see the importance of the white plate here,
0:54:07 > 0:54:13because that beautiful, light pink, salmon pink sauce,
0:54:13 > 0:54:16covered with a little bit of parsley.
0:54:19 > 0:54:21And there, my freshwater gastronauts,
0:54:21 > 0:54:25you have what the French call Brochet a la Canotiere.
0:54:25 > 0:54:30Which means, the pike cooked by the wife of the pike fisherman.
0:54:30 > 0:54:33Isn't that pretty and what a wonderful way to celebrate
0:54:33 > 0:54:38spring, what a wonderful way to celebrate freshwater fish.
0:54:38 > 0:54:41You could do this with perch, you could do it with trout, you could
0:54:41 > 0:54:46do it with carp, you could do it with pike, you could do it with anything.
0:54:46 > 0:54:48But, there is only one thing to do.
0:54:50 > 0:54:51One little mouthful.
0:54:55 > 0:54:58For those of you who might be fishermen, catch a pike
0:54:58 > 0:54:59and throw it back or feed it to your cat
0:54:59 > 0:55:01or say it's inedible because it is full
0:55:01 > 0:55:06of bones and tastes earthy, I have to tell you, you are quite wrong.
0:55:06 > 0:55:09This fish is as fine, almost as fine as a bass,
0:55:09 > 0:55:13and that is releasing something. It's a beautiful, firm fleshed fish,
0:55:13 > 0:55:16with this delicate sauce, which I have prepared,
0:55:16 > 0:55:18and I almost caught the fish myself anyway.
0:55:18 > 0:55:22I can tell you, you can have a really fine gastronomic delight.
0:55:27 > 0:55:29Brilliant stuff there.
0:55:29 > 0:55:31As ever, we're looking back at some of the great
0:55:31 > 0:55:33cooking from the Saturday Kitchen archives.
0:55:33 > 0:55:36Still to come, chopstick wielding Ken Hom takes on the ever
0:55:36 > 0:55:39eager Mark Sargent in the omelette challenge.
0:55:39 > 0:55:40Mark was hoping to get further up the board,
0:55:40 > 0:55:44but I get the impression that Ken doesn't care where he comes.
0:55:44 > 0:55:46Find out how they both do in a little while.
0:55:46 > 0:55:48On a fleeting visit from Plymouth,
0:55:48 > 0:55:50James Tanner cooks a spice rub pork fillet.
0:55:50 > 0:55:53He serves a delicious lean piece of meat
0:55:53 > 0:55:56with freshly made tzatziki and romesco sauce.
0:55:56 > 0:55:59And Hollywood actress Julia Stiles faced her Food Heaven or Food Hell.
0:55:59 > 0:56:01Would she get a Food Heaven?
0:56:01 > 0:56:04Salmon with my home-made gravlax with deep-fried egg
0:56:04 > 0:56:06and avocado salad. Or would she get a dreaded Food Hell,
0:56:06 > 0:56:11octopus with a delicious stewed octopus with herb tabbouleh?
0:56:11 > 0:56:14You can find out what she gets to eat at the end of today's show.
0:56:14 > 0:56:16Now, if you want to imagine you're eating lunch in the Italian
0:56:16 > 0:56:19sunshine, then Theo Randall has just the recipe for you.
0:56:19 > 0:56:23It's time to get out the pasta making machine. Me.
0:56:23 > 0:56:25- Great to have you back on the show. - Thank you.
0:56:25 > 0:56:28- It's simplicity as always with you, with the food.- As always.
0:56:28 > 0:56:31- Not too many ingredients.- Ingredients are getting less and less.
0:56:31 > 0:56:34- We've got a few more today. - Seven ingredients here.
0:56:34 > 0:56:37One thing you need to do is peel these tomatoes, which is
0:56:37 > 0:56:39very unlike me. But I want to peel these tomatoes,
0:56:39 > 0:56:42because they're going in this delicious pasta.
0:56:42 > 0:56:44- You want me to do those?- Yes. It's with tagliatelle. Zucchini.
0:56:44 > 0:56:47These tomatoes, which will kind of melt with some olive oil
0:56:47 > 0:56:51- and some garlic and some chilli. - What are these tomatoes?- Parsley.
0:56:51 > 0:56:54- Oh, dear!- Not too much, she says! - Not too much.- These tomatoes?
0:56:54 > 0:56:58These tomatoes are called Datterino, and they're from Sicily.
0:56:58 > 0:57:01They're the most amazing tomato. Lovely, lovely flavour.
0:57:01 > 0:57:07- You like tomatoes?- I love tomatoes. You say tom-eh-to, I say tom-ah-to.
0:57:07 > 0:57:11So, the pasta, your pasta recipe is very, very different.
0:57:11 > 0:57:14We had Angela Hartnett on the show last week
0:57:14 > 0:57:16and she was saying that her pasta is very, very different to yours.
0:57:16 > 0:57:18She's more semolina flour.
0:57:18 > 0:57:21You use a lot more egg yolks in yours.
0:57:21 > 0:57:25I kind of like that sort of quite strong, eggy kind of taste
0:57:25 > 0:57:28and texture. There's lots of egg yolks in there.
0:57:28 > 0:57:33- A little bit of semolina flour and tipo 00 flour.- No water?- Sorry?
0:57:33 > 0:57:36- You don't add any water? - Not really. The egg is enough.
0:57:36 > 0:57:38Maybe a tablespoon just if they're slightly dry.
0:57:38 > 0:57:41- See, you learn every day. - I'm learning everything.
0:57:41 > 0:57:43You clean the inside of the squid out.
0:57:43 > 0:57:46Cut it in half and just score it lightly.
0:57:46 > 0:57:48And this squid will be cut into strips.
0:57:48 > 0:57:51The idea of this is that it is just sort of melted in the pan.
0:57:51 > 0:57:55- It's not fried.- I'm not the hugest fan.- You're not a squid fan?
0:57:55 > 0:57:59- Not a huge fan of squid.- It's going well for you today!- Parsley! Squid!
0:57:59 > 0:58:01- Oh, dear!- I think she is waiting for dessert!
0:58:01 > 0:58:07- Forget about the pasta!- Do you two know each other?!- Bring it on!
0:58:07 > 0:58:09We cut the squid into strips.
0:58:09 > 0:58:11And then you've got the tomatoes blanched.
0:58:11 > 0:58:15After you've done that, you need to roll out some pasta for me.
0:58:15 > 0:58:20Yes, so you just peel off the skin. Then ten seconds in there.
0:58:20 > 0:58:22They're the most amazing tomatoes.
0:58:22 > 0:58:23They're so sweet.
0:58:23 > 0:58:26And they're absolutely brilliant at this time of the year!
0:58:26 > 0:58:29These are like baby San Marzano tomatoes.
0:58:29 > 0:58:32Same sort of shape, but they are actually much sweeter.
0:58:32 > 0:58:34They're incredibly sweet.
0:58:34 > 0:58:35It's almost like eating sweets.
0:58:35 > 0:58:38A friend of mine came to the restaurant
0:58:38 > 0:58:42and had a veal chop with tomatoes roasted and he said,
0:58:42 > 0:58:44what were the berries on top of the veal chop? They were amazing.
0:58:44 > 0:58:47Because they were just so sweet. He thought they were raspberries.
0:58:47 > 0:58:50- I should get those for my kids. - It's not like eating sweets, really.
0:58:50 > 0:58:53It's good for children to try, if it's sweet, they love it.
0:58:53 > 0:58:55Yes, if it's sweet, it encourages them to eat it.
0:58:55 > 0:58:58- How many children do you have? - Two.- Two? Me too.
0:58:58 > 0:59:02- I actually have four.- Do you? - One is cooking... - THEY LAUGH
0:59:04 > 0:59:07- It's like Take Me Out over here, isn't it?!- It is!
0:59:07 > 0:59:12- Both of my children are half German!- Oh, yeah?
0:59:12 > 0:59:15- Mine are half African!- Are they?! Look at that!
0:59:15 > 0:59:18Life is too short to peel these kinds of things, anyway.
0:59:18 > 0:59:20We're filling in while they're doing them tomatoes!
0:59:20 > 0:59:23Just slice the zucchini on a mandolin.
0:59:23 > 0:59:25And what we're going to try and do, we're going to try
0:59:25 > 0:59:29and get the effect of the tagliatelle pasta and the zucchini of the same
0:59:29 > 0:59:34sort of shape and thickness, because what we're going to do is cook
0:59:34 > 0:59:36the pasta with this zucchini together, so you get this
0:59:36 > 0:59:39every mouthful that has a kind of mouthful of zucchini as well.
0:59:39 > 0:59:41Right, so these are your tomatoes.
0:59:41 > 0:59:44- You want me to roll-out the pasta, then?- Roll out the pasta, please.
0:59:44 > 0:59:45Now, you make yours,
0:59:45 > 0:59:48so explain, you make it with semolina flour and flour.
0:59:48 > 0:59:51Probably about 10% semolina flour, the rest, tipo 00 flour.
0:59:51 > 0:59:56- And then we use a lot of egg yolk. - Lots of egg yolks?
0:59:56 > 1:00:00Well, for a kilo of pasta, we will use about 16 yolks,
1:00:00 > 1:00:03but four whole eggs. So, it's very rich.
1:00:03 > 1:00:06- Very rich, but tastes delicious. - They taste amazing, yes.
1:00:06 > 1:00:09Where would this be from in Italy?
1:00:09 > 1:00:14I was in Florence recently, and went to this restaurant that had
1:00:14 > 1:00:19this amazing pasta, so it's very inspired from there.
1:00:19 > 1:00:22- I'm going to Florence tomorrow. - You must go to this place.
1:00:22 > 1:00:25- I am going to Watford tomorrow! Been to Watford?!- Not yet.
1:00:25 > 1:00:30- It's proper!- Do they have pasta over there or parsley?
1:00:30 > 1:00:33They have parsley! They have pasta as well!
1:00:33 > 1:00:37- Got to have a bit of parsley. - Tomatoes.- A little bit of garlic.
1:00:37 > 1:00:38Just going to put the squid in.
1:00:38 > 1:00:43As I said, slightly melt the tomatoes rather than fry them.
1:00:43 > 1:00:46- Just going to grab them. - They're ready.
1:00:46 > 1:00:48Just going to cut that in half
1:00:48 > 1:00:51and then you want it into these little tagliatelle.
1:00:51 > 1:00:53Cook that in the same pan with the...?
1:00:53 > 1:00:57Yes, so we have the squid going in with the tomatoes.
1:00:58 > 1:01:01And then get rid of this. Wash my hands.
1:01:01 > 1:01:05Now, you're also, as well as being busy in the restaurant,
1:01:05 > 1:01:07I know it's extremely busy, where you are there,
1:01:07 > 1:01:11- but you're trying to do another cookbook as well. - I'm doing another cookbook.
1:01:11 > 1:01:14- Will this be Spanish cooking or what would this be?- Italian.
1:01:14 > 1:01:16Italian food, would it?
1:01:16 > 1:01:19Well, it's got all of the things I like to cook at home.
1:01:19 > 1:01:21I'm getting pretty advanced at it now,
1:01:21 > 1:01:23- so it is going to be out soon. - What is it?
1:01:23 > 1:01:27Why do you think the British palate like Italian food?
1:01:27 > 1:01:28The simplicity of it?
1:01:28 > 1:01:31It's the simplicity, it's food you can eat every day.
1:01:31 > 1:01:32You never get bored of it.
1:01:32 > 1:01:35You can eat a bacon sandwich every day but, you know!
1:01:35 > 1:01:36Well, there's so much.
1:01:36 > 1:01:38You can have pasta, you can have risotto, you can
1:01:38 > 1:01:42have grilled meat, grilled fish. It's very versatile food.
1:01:42 > 1:01:45- It's also quick. For families.- It is very quick.
1:01:45 > 1:01:48The amount of produce you can get in this country from Italy is amazing.
1:01:48 > 1:01:51We're so close to Italy, so we get these incredible vegetables,
1:01:51 > 1:01:54amazing, you had some Burrata, you were telling me the other day.
1:01:54 > 1:01:58- That lovely mozzarella cheese with cream.- Yes, that's what it is.
1:01:58 > 1:02:02And you can just get that pretty much at any decent delicatessen now.
1:02:02 > 1:02:04Pasta is fantastic.
1:02:04 > 1:02:07You can add any flavour you want, so, it's great for kids,
1:02:07 > 1:02:12- great for grown-ups.- Right, parsley. - A bit of parsley.- Oh, hello!
1:02:12 > 1:02:14How about basil? Do you add basil to it?
1:02:14 > 1:02:15No, I think parsley is quite nice.
1:02:15 > 1:02:17The basil would probably be too aniseed,
1:02:17 > 1:02:21- you want to keep the flavour of the squid.- You just turned up that squid.
1:02:21 > 1:02:25- I didn't mean.- You didn't mean to!
1:02:25 > 1:02:28Slowly fry, you don't want to fry it off to get some colour?
1:02:28 > 1:02:31You want it to be slightly cream or the juice of the tomatoes come out,
1:02:31 > 1:02:33but you still want that texture of the tomato.
1:02:33 > 1:02:36- A little bit of parsley. - You have some chilli flakes.
1:02:36 > 1:02:38Bit of chilli in. A bit more. I know you like a bit of chilli.
1:02:38 > 1:02:41And what I'm going to do is make sure the pasta is really nice
1:02:41 > 1:02:45and al dente, so that zucchini cooks at exactly the same time.
1:02:45 > 1:02:48Now, with this fresh egg pasta, how long?
1:02:48 > 1:02:51Can we bring to the boil and then it is ready or a couple of minutes?
1:02:51 > 1:02:53It depends if it's dried out.
1:02:53 > 1:02:55You really should make pasta the day before, let it dry out but,
1:02:55 > 1:02:59about three minutes. Depending on the thickness of the pasta.
1:02:59 > 1:03:03- Tell us about this stuff. It looks like an old boot!- Yes. Sort of.
1:03:03 > 1:03:04This is bottarga,
1:03:04 > 1:03:07it comes from Sardinia and it's the grey mullet roe.
1:03:07 > 1:03:11They salt the roes and they hang them up and dry them
1:03:11 > 1:03:15and you can use it all year round and they are absolutely crazy about it.
1:03:15 > 1:03:18But it's like a seasoning. You add it to things to give it flavour.
1:03:18 > 1:03:23- Salty?- It's salty, but it's got a nutty kind of...
1:03:23 > 1:03:25- It's quite expensive. - It is quite expensive.
1:03:25 > 1:03:29- But a little goes a very long way. - How much would you pay for that?
1:03:29 > 1:03:37- Well, it's about £120 a kilo.- What?! - That's about 100g.- So.- Just 85.
1:03:37 > 1:03:41- About 12 quid.- So. Turn the heat up.
1:03:41 > 1:03:44Start tossing the pasta in that lovely juice.
1:03:44 > 1:03:50The tomato is breaking up. A little bit more olive oil.
1:03:50 > 1:03:53Use that as a little seasoning at the end.
1:03:53 > 1:03:55What happens, when you eat the pasta,
1:03:55 > 1:03:58you get this little mouthful of bottarga.
1:03:58 > 1:04:02Which makes a lovely difference. A little bit more pasta water.
1:04:02 > 1:04:05- Smelling great. - A lot of people make the mistake,
1:04:05 > 1:04:07they add the oil to make the sauce, but you add the pasta water.
1:04:07 > 1:04:10Always add the pasta water and always toss the pasta.
1:04:10 > 1:04:12Not quite, but almost toss the pasta as much,
1:04:12 > 1:04:13as long as you cook the pasta.
1:04:13 > 1:04:16What happens is, the starch comes out of the pasta,
1:04:16 > 1:04:19which thickens the sauce so you get this lovely, creamy sauce.
1:04:19 > 1:04:24- Coat it all in.- Without having lots of...- I'm getting hungry over here.
1:04:24 > 1:04:26OK, it's coming!
1:04:26 > 1:04:29Then, we're just going to put it on the plate,
1:04:29 > 1:04:34so lovely zucchini dissolved into that pasta. And those tomatoes.
1:04:34 > 1:04:37And then all of that lovely squid.
1:04:37 > 1:04:39If you couldn't find fresh squid, I suppose prawns,
1:04:39 > 1:04:41- you could make this with? - You could do prawns,
1:04:41 > 1:04:44but try and use the squid or cuttlefish is great.
1:04:44 > 1:04:46Because it is so sweet. But you could use prawns.
1:04:46 > 1:04:49But if you can find squid, use squid.
1:04:49 > 1:04:52With a little mandolin or truffle slicer,
1:04:52 > 1:04:59- just a few shavings of bottarga on top.- Grate it on the top?
1:04:59 > 1:05:02You can grate it, but it's nice having a few shavings.
1:05:02 > 1:05:06And then, there you have the tagliatelle with squid,
1:05:06 > 1:05:09bottarga, Datterino tomatoes and zucchini.
1:05:09 > 1:05:11- Easy as that.- We're ready!
1:05:16 > 1:05:19- It certainly looks good.- It smells good. Let's see what it tastes like.
1:05:19 > 1:05:21There you go. Over here.
1:05:21 > 1:05:24There's a plate full of things that I wouldn't normally...!
1:05:24 > 1:05:27- Not normally, but dive into that! - Let's have a go.
1:05:27 > 1:05:29Squid, now, you look at it in two ways,
1:05:29 > 1:05:32you either cook it quite quickly, which you did, or very, very slowly.
1:05:32 > 1:05:35Well, the bigger the squid, the longer you cook it.
1:05:35 > 1:05:36And it can be tough.
1:05:36 > 1:05:39But cooking it for a long time, it just becomes like butter.
1:05:39 > 1:05:42But if the squid is quite more like that, you can cook it quickly.
1:05:42 > 1:05:45- It's the same texture. - What do you reckon?- Mmm.
1:05:45 > 1:05:47Seen as you've missed out on a little bit of the parsley!
1:05:47 > 1:05:49Here's a bit of squid! Look!
1:05:49 > 1:05:51- There you are. - Very little parsley in there.
1:05:51 > 1:05:53- I love the parsley in there. It's delicious.- Mmm.
1:05:53 > 1:05:55- I think once people try... - And the tomato.
1:05:55 > 1:05:58I can't taste the parsley, this is the thing.
1:05:58 > 1:06:01- When good cooks deal with parsley. Good chefs.- Less is more.
1:06:01 > 1:06:04- Less is more with something like that.- I am hungry.
1:06:09 > 1:06:11Don't get me wrong, that was delicious,
1:06:11 > 1:06:14but surely life is too short to be peeling baby tomatoes.
1:06:14 > 1:06:17Mark Sargent was keen as mustard to get further up the omelette challenge board,
1:06:17 > 1:06:22and Ken Hom resigned himself to the humiliation of having to take part.
1:06:22 > 1:06:26But would Ken finally make an omelette in less than an hour? Let's find out.
1:06:26 > 1:06:27Right, let's get down to business.
1:06:27 > 1:06:30All of the chefs that come onto the show battle it
1:06:30 > 1:06:32out against the clock and each other to test how fast
1:06:32 > 1:06:36they can make a straightforward three egg omelette. This is interesting. Ken.
1:06:36 > 1:06:38- You're not quite at the bottom of our leaderboard.- I know.
1:06:38 > 1:06:41- Thanks a lot.- But you're not far off. One minute 14 seconds.
1:06:41 > 1:06:44- This is the respect I get! - No, it's not! That's where you are!
1:06:44 > 1:06:48- 39 seconds.- At least I'm off the bin now! At least I'm off the bin!
1:06:48 > 1:06:52- Well, you are off the bin, but not that great.- Shocking. Really bad.
1:06:52 > 1:06:54- Have you been practising?- No, no.
1:06:54 > 1:06:57Choose what you like from the ingredients in front of you.
1:06:57 > 1:06:59Must be an omelette and not scrambled egg.
1:06:59 > 1:07:01Three egg omelette, cooked as fast as you can.
1:07:01 > 1:07:04The clock stops as soon as the omelette hits the plate. You ready?
1:07:04 > 1:07:05- Yes.- Yes. - Three, two, one, go.
1:07:09 > 1:07:14- He's quick. - He's quick or you are slow!
1:07:14 > 1:07:16No, I'm old.
1:07:19 > 1:07:22Right, fast as you can. Come on, Ken.
1:07:22 > 1:07:27- The rugby will be on in a minute! - Thank you.- You need new pans.
1:07:27 > 1:07:32I don't need new pans! I think Ken needs a wok.
1:07:32 > 1:07:34Get it on the plate. Get it on the plate.
1:07:34 > 1:07:36If it's not cooked, you'll disqualify me.
1:07:36 > 1:07:38GONG SOUNDS
1:07:38 > 1:07:41There you go. Well done. There you go.
1:07:45 > 1:07:47Thanks a lot.
1:07:47 > 1:07:50- This is humiliation.- Do chopsticks help or do you want a fork?
1:07:50 > 1:07:52I think it helps.
1:07:55 > 1:07:59- Well, it's, you know. - He started before me.- Go on, then.
1:08:03 > 1:08:07- Come on, get it on a plate. - Do you want me to wash these up while I am waiting?
1:08:07 > 1:08:10- GONG - Looking good. There, we have got it, it is finished.
1:08:10 > 1:08:13- We got there in the end. - I'm going to go lower, I can see.
1:08:13 > 1:08:17Look at that, that actually looks edible for once, James.
1:08:17 > 1:08:19No? In the middle, mmmm.
1:08:19 > 1:08:21I love the way you forgot the seasoning side
1:08:21 > 1:08:24- and just sprinkled it on the top. - No, that's presentation.
1:08:24 > 1:08:25Oh, he cheated!
1:08:25 > 1:08:28This one is certainly cooked.
1:08:33 > 1:08:40- I prefer the taste of yours, Ken. - There is a shock! What was it?
1:08:40 > 1:08:42- The five spice? - But did you beat your time?
1:08:44 > 1:08:49- No. Did I?- You were 1:14. Well, it felt like an hour and 14.
1:08:49 > 1:08:55- But you did beat your time.- Oh. I move up.- Not by a lot, you don't.
1:08:55 > 1:08:59- One minute, three seconds. You move up about three places.- Well done.
1:08:59 > 1:09:02- That's better.- Congratulations. - Pretty good.
1:09:02 > 1:09:04I want to be in the blue, but I'm not there, am I?
1:09:04 > 1:09:07- Mark, did you beat your time? - I'm not sure.
1:09:07 > 1:09:12Who do I want to beat over there? Ainsley, I suppose.
1:09:12 > 1:09:15- You want to beat Ainsley. You're quicker than that.- OK. Good.
1:09:15 > 1:09:17But are you quicker than Ainsley?
1:09:17 > 1:09:19At 38 seconds? You're quicker than him.
1:09:19 > 1:09:21Oh, really? Am I on the blue?
1:09:21 > 1:09:25You're just here with the hairy biker boys and Mr Tony Tobin
1:09:25 > 1:09:30- and Lawrence Keogh at 32 seconds. - That's OK. Pretty good.
1:09:30 > 1:09:32Good job it's not on taste though.
1:09:37 > 1:09:40Well done, you two, on bettering your times,
1:09:40 > 1:09:42but Ken, next time, try to finish under the minute mark.
1:09:42 > 1:09:45Now, if you're in the mood for a roast pork dish today,
1:09:45 > 1:09:48then pay attention, because James Tanner is here and do not
1:09:48 > 1:09:52adjust your set, he is wearing his favourite holiday shirt, apparently.
1:09:52 > 1:09:54Nice!
1:09:54 > 1:09:56- Morning, Mr Martin. - Good morning to Mr James Tanner.
1:09:56 > 1:09:59Two of us, Jameses together, cooking together, what are you cooking for us?
1:09:59 > 1:10:03Spiced, rubbed pork fillets with romesco and tzatziki sauces.
1:10:03 > 1:10:06So, Michael had three countries, you've probably got another three.
1:10:06 > 1:10:08- It's a little blend of the Med, James.- A bit of Moroccan here.
1:10:08 > 1:10:12- Nice flavours. Let's talk about it, shall we?- Fire away.- So, here we go.
1:10:12 > 1:10:14Pork fillet. Exceptionally lean.
1:10:14 > 1:10:17If you overcook it, it goes dry, tough and it's really dodgy.
1:10:17 > 1:10:20- It just goes very hard and horrible. - Really? Once it's trimmed I believe
1:10:20 > 1:10:23there's less fat in there per 100 grams than with salmon.
1:10:23 > 1:10:25I can definitely believe that. The reason why as well is,
1:10:25 > 1:10:29it sits behind the pork loin, so it's not used as much, the muscle.
1:10:29 > 1:10:32- Let's talk about what we're going to put with it.- Go on, then. This is a marinade, yeah?
1:10:32 > 1:10:37Right, so we've got some brown sugar, some cumin, some chilli, some paprika, some ginger.
1:10:37 > 1:10:40We've got some salt, some pepper in there as well.
1:10:40 > 1:10:42And I said cumin seed, yeah? Ground cumin seeds.
1:10:42 > 1:10:45Basically, all you do is whack everything into a bowl.
1:10:45 > 1:10:49To that we're going to put some olive oil, we're going to put some sesame oil.
1:10:49 > 1:10:52This is just going to get them spices going.
1:10:52 > 1:10:54We've got in there some good old Worcestershire sauce,
1:10:54 > 1:10:58and we have a bit of tomato puree, which I'm just going to use this spoon to make sure we get it out.
1:10:58 > 1:11:03Right, now all you do is you mix everything together in the bowl like so.
1:11:03 > 1:11:0820 to 30 minutes is only the time that you need to marinade this, OK? Right, so...
1:11:08 > 1:11:12I've done something similar to this, Andalusian pork with paprika
1:11:12 > 1:11:14and that smelt something very similar.
1:11:14 > 1:11:17- OK, and the spicy paste.- Which would go very well with our romesco.
1:11:17 > 1:11:20Yeah, nice one. The idea is coat it all the way around, right?
1:11:20 > 1:11:2220 to 30 minutes in the fridge.
1:11:22 > 1:11:24Would you be so kind while I wash my hands?
1:11:24 > 1:11:26I'll get rid of my board and wash my hands.
1:11:26 > 1:11:29If you don't want to mess a bowl up, you stick it in a bag.
1:11:29 > 1:11:32Yeah, a bag will work. OK, now...
1:11:32 > 1:11:33Can you grab me the other one, James?
1:11:33 > 1:11:37- I'll do that, yeah.- We've got a non-stick pan on the stove top.
1:11:37 > 1:11:38What did your last servant die of?
1:11:38 > 1:11:41Let's envisage 20 to 30 minutes has gone past.
1:11:41 > 1:11:44A non-stick pan on the stove top, splash of olive oil in there.
1:11:44 > 1:11:48Now, grab the pork, OK, and just get off the excess marinade and
1:11:48 > 1:11:51now lay it away from yourself so it doesn't spit up, like so.
1:11:51 > 1:11:55Now, all we want to do is colour it up very, very slightly, OK?
1:11:55 > 1:12:01It's not a massively hot pan and you just sear it off on all sides and you'll see it starts to turn opaque.
1:12:01 > 1:12:04And the idea is it seals it in, keeps it moist.
1:12:04 > 1:12:08You don't want to overcook it. Ten to 12 minutes, 200 degrees.
1:12:08 > 1:12:12People often think, with pork, you would take literally 20, 25 minutes.
1:12:12 > 1:12:15- Literally ten to 15 minutes in the oven.- Exactly.
1:12:15 > 1:12:17200 degrees, gas mark six. 400 degrees Fahrenheit.
1:12:17 > 1:12:19So, the idea is seal it all off,
1:12:19 > 1:12:22and then, James, could you put that in the oven? Go on, squire.
1:12:22 > 1:12:24Right, that goes in the oven.
1:12:24 > 1:12:27We have a hot sauce and a cold sauce. First, tzatziki.
1:12:27 > 1:12:31We've got some Greek yoghurt, we've got some mint, we've got some garlic
1:12:31 > 1:12:34and over here we've got some cucumber.
1:12:34 > 1:12:35It's been peeled, it's been deseeded.
1:12:35 > 1:12:39It's had about a teaspoon of salt on it to extract the moisture.
1:12:39 > 1:12:41Obviously, there's 60% water in a cucumber.
1:12:41 > 1:12:44The idea is it doesn't bleed into the sauce, OK?
1:12:44 > 1:12:48So, all I want you to do is, can you whack that lot together for me?
1:12:48 > 1:12:52If you take the seeds out of a cucumber that will stop it as well.
1:12:52 > 1:12:56It'll bleed into the sauce. Now, romesco sauce, the Spanish influence.
1:12:56 > 1:12:59We've got a red pepper, a red onion.
1:12:59 > 1:13:02We've got some bird's eye chillies, some plum tomatoes,
1:13:02 > 1:13:04olive oil, a bit of vinegar there.
1:13:04 > 1:13:08Now, toasted breadcrumbs, toasted almonds give a really, really great flavour.
1:13:08 > 1:13:12And also, to kick things up a bit, we've got some marinated anchovy fillets.
1:13:12 > 1:13:14So, we have a pan on the stove top.
1:13:14 > 1:13:18- Those anchovies fillets, you've got the white anchovy fillets.- Yeah.
1:13:18 > 1:13:20- Would the other ones be OK? - They would be.
1:13:20 > 1:13:25These are lovely... I mean, see the ones here, they're nice fresh anchovy fillets in olive oil.
1:13:25 > 1:13:29You can buy the other ones which are sort of grey, but they would be OK for this?
1:13:29 > 1:13:33They'd be fine. You want that kind of salty flavour it gives out.
1:13:33 > 1:13:38You'll notice I'm using any seasoning because the seasoning is in the spices and it's also obviously
1:13:38 > 1:13:41- in the romesco and you've got the nice coolness for the sauce.- Yeah.
1:13:41 > 1:13:44Now, I'm just going to use a bit of pepper here.
1:13:44 > 1:13:47I'm going to slice it up exceptionally rough.
1:13:47 > 1:13:49And we'll put this on this tray in front of us.
1:13:49 > 1:13:53To that I'm going to grab a couple of chillies.
1:13:53 > 1:13:55I'm just going to take the tops off.
1:13:55 > 1:13:58Now, if you like it really spicy, by all means leave the seeds in.
1:13:58 > 1:14:00I'm going to. Chop it all up really, really roughly,
1:14:00 > 1:14:03because the idea is it all goes in the food processor anyway.
1:14:03 > 1:14:06This is quite a lot of food going on here.
1:14:06 > 1:14:10What else would go with the pork dish to simplify it a little bit?
1:14:10 > 1:14:12To simplify the sauce?
1:14:12 > 1:14:15Could you put couscous in it? A little bit of couscous?
1:14:15 > 1:14:17Couscous... I definitely wouldn't put mint through it,
1:14:17 > 1:14:20because you've got the mint for the tzatziki.
1:14:20 > 1:14:26If not, a simple tomato salsa with some chilli blitzed up, a bit of olive oil, a pinch of sugar in there.
1:14:26 > 1:14:28That will work. OK, so, we've got the red onion,
1:14:28 > 1:14:31we've got the chilli, we've got the red pepper.
1:14:31 > 1:14:32We've got a splash of oil.
1:14:32 > 1:14:34This goes into the oven for about
1:14:34 > 1:14:36ten to 12 minutes and you want it
1:14:36 > 1:14:38so it actually starts to caramelise and go brown.
1:14:38 > 1:14:39Do you want me to do that?
1:14:39 > 1:14:42Would you be so kind? I'm getting used to this!
1:14:42 > 1:14:44There's a limit! A non-stick pan on the stove top here.
1:14:44 > 1:14:47We've got some plum tomatoes, just cut in half.
1:14:47 > 1:14:48Straight into the pan, no oil.
1:14:48 > 1:14:52The idea is it doesn't matter if they go blackened because you
1:14:52 > 1:14:54want that lovely roasted flavour.
1:14:54 > 1:14:56I'll get rid of some of this stuff here.
1:14:56 > 1:14:59Now, in the meantime, you've got the anchovies,
1:14:59 > 1:15:01we've got the ground almonds and everything else.
1:15:01 > 1:15:04And all we do is take the lid off the processor.
1:15:04 > 1:15:08James, you've been very, very kind and got me out all of the roasted vegetables.
1:15:08 > 1:15:10Right, there's your vinegar.
1:15:10 > 1:15:13- Now for the romesco, yes? - For the romesco.
1:15:13 > 1:15:18Into the blender we have the roasted chilli, the roasted red onion, the roasted red pepper, as well.
1:15:18 > 1:15:21And then we're going to go with some ground almonds.
1:15:21 > 1:15:24- This is a Catalonian dish, from Spain?- That region of Spain. - It's a great dish.
1:15:24 > 1:15:28I love it, the chilli flavour, but it's not too sharp, I don't think so.
1:15:28 > 1:15:32But it's got to be with almonds, almonds or wood roasted peppers.
1:15:32 > 1:15:36And it calms it down as well because you've got a lot of caramelised things going on.
1:15:36 > 1:15:40It just calms down the flavour. You get the tomatoes, they go straight into the pan.
1:15:40 > 1:15:43- James, on with the lid. - Do you want vinegar in, as well?
1:15:43 > 1:15:46Yes, chuck that in as it's blitzing, really. It doesn't matter.
1:15:46 > 1:15:50Now, as this is pureed up, I am going to add some olive oil.
1:15:50 > 1:15:53And basically you're taking it to a paste. So, let's have a look.
1:15:53 > 1:15:56A little bit more.
1:15:56 > 1:15:58And stop. That's great.
1:15:58 > 1:16:00A tiny, tiny bit, James.
1:16:00 > 1:16:03Not too much because there's a lot of flavour going on.
1:16:03 > 1:16:05- And then we give it one more blitz. - A tiny, tiny bit.
1:16:05 > 1:16:07Stop, stop! That's too much.
1:16:07 > 1:16:11Sarah, you like sort of Moroccan food, don't you?
1:16:11 > 1:16:14- Yeah, yeah.- Is this the type of thing, the pork particularly, with all the spices?
1:16:14 > 1:16:16Yeah, I don't eat a lot of pork, actually.
1:16:16 > 1:16:17I tend to eat more chicken
1:16:17 > 1:16:21and fish, but I'm looking forward to trying it with pork, definitely.
1:16:21 > 1:16:24I think that's quite unusual. People often say with pork it's not
1:16:24 > 1:16:26very popular, but out of the entire
1:16:26 > 1:16:31- meat throughout the world, nearly 40% of the meat is pork.- Yeah.
1:16:31 > 1:16:33Which is a huge, huge amount.
1:16:33 > 1:16:35- Moving on.- Here is the pork loin.
1:16:35 > 1:16:37That means shut up, James.
1:16:37 > 1:16:41Lovely and moist. We've cooked it out and it has retained the moisture.
1:16:41 > 1:16:43This is what I'm after.
1:16:43 > 1:16:48So, we just stack up some of the pork loin like so and then we want
1:16:48 > 1:16:51the hot and cold sauces together, either side. Now, you can serve this
1:16:51 > 1:16:55and potatoes are brilliant and a little bit of salad.
1:16:55 > 1:16:56A new potato would be lovely.
1:16:56 > 1:16:59Anyas have got a lovely nutty flavour.
1:16:59 > 1:17:02Anyas are those sort of knobbly looking things, aren't they?
1:17:02 > 1:17:04- The almost look like ginger. - Yes, exactly.
1:17:04 > 1:17:07Yes, good description, yeah. Knobbly things.
1:17:07 > 1:17:11So, a little smidgen of that, the romesco, chuck a bit more there.
1:17:11 > 1:17:15Hot and cold, spicy pork, side salad, some new potatoes,
1:17:15 > 1:17:20I'm enjoying the summer, check me out, spiced rub pork loin, romesco and tzatziki sauces.
1:17:20 > 1:17:24I'm surprised he's even let out with a shirt like that. Fantastic. Well done, mate.
1:17:28 > 1:17:30The real true test is in the eating.
1:17:30 > 1:17:32- You get to eat again, Claire. - It's great!
1:17:32 > 1:17:34This is three times already.
1:17:34 > 1:17:37This is softening the blow for getting my Food Hell.
1:17:37 > 1:17:38Well, if you think people are
1:17:38 > 1:17:42going to vote for butternut squash you've got to be joking.
1:17:42 > 1:17:43- OK.- It smells nice.
1:17:43 > 1:17:46I'll get a nice spicy bit.
1:17:46 > 1:17:48Now, pork.
1:17:48 > 1:17:50It's delicious. It smells great, anyway.
1:17:50 > 1:17:54Those spices are superb. And only in the marinade 20 or 30 minutes?
1:17:54 > 1:17:58- That's all it needs.- Wow. - Anything more it's too overpowering.
1:17:58 > 1:18:01You want to taste the individuality of the different spices.
1:18:01 > 1:18:03Wow, that's amazing.
1:18:03 > 1:18:04- It's really good. - It's good, isn't it?
1:18:04 > 1:18:07And the romesco sauce, it's unusual serving it with pork.
1:18:07 > 1:18:10I've had it particularly really, really good with tuna.
1:18:10 > 1:18:13Fish, particularly monkfish, as well.
1:18:13 > 1:18:15Anything meaty, if that makes sense.
1:18:15 > 1:18:17- A meaty fish, yeah.- Tuna, monkfish.
1:18:17 > 1:18:19- Tuna would be lovely, yeah. - Sarah, like that?
1:18:19 > 1:18:23- Yeah, lovely, actually. - It's good that you chose pork
1:18:23 > 1:18:27because pork is a meat that we're not really selling here.
1:18:27 > 1:18:30- We've got to get into it a bit more and it is a nice meat.- I love it.
1:18:30 > 1:18:32It's very tender. My memories of pork are...
1:18:32 > 1:18:35- Tough.- My mother cooking it for roast dinner and...
1:18:35 > 1:18:39- Apple sauce.- And particularly when it's a lean piece of meat like that.
1:18:39 > 1:18:42If you've got something like loin which is covered in fat,
1:18:42 > 1:18:43it'll actually baste.
1:18:43 > 1:18:47Particularly with a fillet, the secret is don't overcook it.
1:18:50 > 1:18:53And that is a great Mediterranean take on a roast pork dish.
1:18:53 > 1:18:55Perfect for summer.
1:18:55 > 1:18:57Hollywood actress Julia Stiles didn't come all the way
1:18:57 > 1:18:59over from LA to eat octopus.
1:18:59 > 1:19:02In fact, she couldn't think of anything worse.
1:19:02 > 1:19:04She'd much rather have some luxurious salmon,
1:19:04 > 1:19:07but what did she get? Let's find out.
1:19:07 > 1:19:08Everybody has made their minds up.
1:19:08 > 1:19:11Food Heaven could be, of course, a wonderful piece of salmon.
1:19:11 > 1:19:15I know you like avocado. It could be with a deep-fried, soft-boiled egg.
1:19:15 > 1:19:17- Alternatively, Food Hell... - Live.- Yes, live.
1:19:17 > 1:19:20Alternatively, Food Hell could be this lovely piece of octopus...
1:19:20 > 1:19:24Look at that. Lovely. ..with tomatoes and red wine.
1:19:24 > 1:19:27What do you think these lot have decided?
1:19:27 > 1:19:30I'm hoping for the salmon, obviously.
1:19:30 > 1:19:32I think we're pretty much unanimous on the salmon.
1:19:32 > 1:19:347-0. It was a no-brainer to start off with.
1:19:34 > 1:19:35Move that out of the way.
1:19:35 > 1:19:38First off, I'm going to take my egg and we're going to basically
1:19:38 > 1:19:41get that on to cook, because we need to get these on.
1:19:41 > 1:19:42So, we're going to soft boil these.
1:19:42 > 1:19:45So, these need to go into the boiling water,
1:19:45 > 1:19:47salted boiling water for five minutes exactly.
1:19:47 > 1:19:50They're going to get soft boiled.
1:19:50 > 1:19:53A little bit of salt in there. There we go. Some vinegar.
1:19:53 > 1:19:57The vinegar stops the whites from breaking, ideally.
1:19:57 > 1:20:00And then I've got my salmon here. We're going to marinade that.
1:20:00 > 1:20:02If you can do me some croutons, that'd be good.
1:20:02 > 1:20:05A nice little avocado, goat's cheese, croutony sort of salad.
1:20:05 > 1:20:10Very, very small little salad. Gravlax. Very simple to make.
1:20:10 > 1:20:12It's salt, sugar and vanilla.
1:20:12 > 1:20:16- Vanilla.- Yes, so, salt will go in first. This is flaked sea salt.
1:20:16 > 1:20:18Sugar.
1:20:18 > 1:20:20And we've got some vanilla,
1:20:20 > 1:20:23which I'm basically just going to chop this up.
1:20:23 > 1:20:24So we just take some fresh vanilla.
1:20:24 > 1:20:27Vanilla goes really well with this, but whisky also.
1:20:27 > 1:20:29Yeah, no, whisky is a natural affinity with salmon.
1:20:29 > 1:20:32I'm not just saying that because it's another alcohol for the show.
1:20:32 > 1:20:36- You and the booze, I swear! - We're just going to blend that.
1:20:36 > 1:20:40We blend this to a paste, so the vanilla starts to blend up.
1:20:40 > 1:20:42I love the idea of the vanilla with this.
1:20:42 > 1:20:44Vanilla works really well, I think.
1:20:44 > 1:20:46And what we're going to do, grab our tray.
1:20:47 > 1:20:50Bit of clingfilm. On the tray. Like that.
1:20:52 > 1:20:56- Doesn't it take a while to cure? - It takes 24 hours to cure.
1:20:56 > 1:21:00- Ideally.- So we're going to fast forward.- That's the idea!
1:21:00 > 1:21:02Here's one I did earlier!
1:21:02 > 1:21:05So, we take the salmon and the salt like that
1:21:05 > 1:21:08and take this piece of wonderful salmon. There you go.
1:21:08 > 1:21:12Which you can get salmon trout, I know that we had last week,
1:21:12 > 1:21:16which is wonderful sort of stuff. Take that. There you go.
1:21:16 > 1:21:19Place all of the salt over there, so it's going to cure nicely.
1:21:19 > 1:21:22Then, another piece of clingfilm over the top.
1:21:24 > 1:21:27There you go. We've got croutons frying away.
1:21:27 > 1:21:30The eggs are cooking nicely. And then this needs to go in the fridge.
1:21:30 > 1:21:35It needs to go in. Put that octopus in there as well.
1:21:35 > 1:21:38This needs to go in the fridge for 24 hours or ideally overnight.
1:21:38 > 1:21:40Ideally. So, that can go in there.
1:21:40 > 1:21:42In fact, I shan't put the octopus in the fridge,
1:21:42 > 1:21:44I'll give this to Lofty, our cameraman.
1:21:44 > 1:21:48He's on camera one. Lofty, there you go. This is you. Come here!
1:21:50 > 1:21:52That's for you, Mr Lofty!
1:21:52 > 1:21:54It's mainly because he's the only person
1:21:54 > 1:21:57I know that still cooks on a pressure cooker,
1:21:57 > 1:22:01that he got off his gran for his 18th birthday in 1926.
1:22:01 > 1:22:03But Lofty can then cook that octopus.
1:22:05 > 1:22:07Right, our nice little bit of salmon here.
1:22:07 > 1:22:12We're just going to break that open. Here we go.
1:22:12 > 1:22:17- And you can see the texture of this change. Julia, look.- It's pretty.
1:22:17 > 1:22:21See the texture of it change. You basically just rub that off.
1:22:21 > 1:22:26- It's cured. Nearly had it on your dress then.- Thanks. Thanks for that.
1:22:27 > 1:22:28Straight in the water.
1:22:28 > 1:22:31I got your memo about the lilac colour, by the way.
1:22:31 > 1:22:37Did you? Thank you very much for that. Where did you put my tray?
1:22:39 > 1:22:44- Right.- It wasn't deliberate. - Croutons. Then we grab our mustard.
1:22:44 > 1:22:48You got my memo, thank you very much for my toy.
1:22:48 > 1:22:53- While we were off air, look. - It's a Dexter bobble head.
1:22:53 > 1:22:56What do you call them here? Not bobble head?
1:22:56 > 1:22:58We call them bobble heads.
1:22:58 > 1:23:01- But... Oh, yes, you do. - A wobble head.- A wobble head.
1:23:01 > 1:23:03It's just what I always wanted. A Dexter wobble head.
1:23:03 > 1:23:06You're the first guest in five years that has been on that
1:23:06 > 1:23:10- has actually bought me something. - Oh.
1:23:10 > 1:23:14- So, thanks very much.- You're welcome.- Does that help? Does that make you happy?
1:23:14 > 1:23:17Yes. Just saying it for everybody else that comes on, please!
1:23:17 > 1:23:19I quite like Bentleys! They're quite nice.
1:23:19 > 1:23:23But I'll accept a bobble head. There you go.
1:23:23 > 1:23:25So, we've just brushed this with mustard over the top.
1:23:25 > 1:23:27Is that a bobble head serial killer?
1:23:27 > 1:23:31- Well, it's complete with blood splatter and...- Have you seen it?
1:23:31 > 1:23:34Look. Let's open it up. We've got time.
1:23:34 > 1:23:38I particularly like, I like the bit that it's got that,
1:23:38 > 1:23:43- and even better, is that behind! Look at that!- He's hiding it.
1:23:43 > 1:23:47It's brilliant, isn't it?! So, we grab our dill over the top.
1:23:47 > 1:23:50Ideally, you want to wrap this.
1:23:51 > 1:23:54Wrap this in clingfilm. I don't know how long our eggs have gone.
1:23:54 > 1:23:57- How long have our eggs had? - Oh, I wasn't timing.
1:23:57 > 1:24:00I've been told, the magic person in my ear, four minutes.
1:24:00 > 1:24:03Wrap that in clingfilm. Put that back in the fridge.
1:24:03 > 1:24:04It goes in again overnight.
1:24:04 > 1:24:06If you're basically going to make this,
1:24:06 > 1:24:09it will be ready three weeks on Thursday.
1:24:09 > 1:24:12The whole idea of gravlax is a couple of days.
1:24:12 > 1:24:14That's what you want. Lose this out of the way.
1:24:14 > 1:24:17Flour, egg and breadcrumbs on the go, please, guys.
1:24:17 > 1:24:19Not ready with our eggs yet.
1:24:19 > 1:24:24Just get my gravlax. You'll like this egg bit. There you go.
1:24:26 > 1:24:31- Is this something you would ever attempt at home?- Yeah, yeah.- Really?
1:24:31 > 1:24:35- I would. That's my jam over there, the green stuff.- What's that?
1:24:35 > 1:24:39- That's my jam over there. The green stuff.- Oh, the green stuff. Your jam?
1:24:39 > 1:24:44- My jam.- What's that mean? - My cup of tea?!- Oh, right.
1:24:44 > 1:24:46Get with it, man!
1:24:46 > 1:24:47Sorry, dude!
1:24:47 > 1:24:52You did that, because when you were doing that programme,
1:24:52 > 1:24:55that film about the dancing where you played a ballerina,
1:24:55 > 1:24:57and that kind of stuff, you went on to do hip-hop.
1:24:57 > 1:25:01That same year, I was doing Strictly, which you call
1:25:01 > 1:25:03Dancing With The Stars, is it?
1:25:03 > 1:25:08- Oh, really?- Yeah, yeah. You sound surprised.- I am.
1:25:08 > 1:25:11- Not as surprised as I was! - How did you do?
1:25:11 > 1:25:14- I got through to the semifinal! - Good for you.
1:25:14 > 1:25:19- Yeah.- And he lost a lot of weight. He was like a stick insect.
1:25:19 > 1:25:22- Tom is a hip-hop artist, aren't you, Tom?- Yes, yes.
1:25:22 > 1:25:24Show them a few moves, Tom! Go on!
1:25:24 > 1:25:27Tom can spin on his head, he can do all that sort of stuff!
1:25:27 > 1:25:33- Break dancing is my thing.- Exactly. We're going to peel our egg.
1:25:33 > 1:25:36So, the idea for this, Julia, you peel this.
1:25:36 > 1:25:39- The secret is, don't break the white.- Right.
1:25:39 > 1:25:44- So, you've got a really... - What did the vinegar do again?
1:25:44 > 1:25:46- For the whites?- Sorry?- What did the vinegar do for the whites?
1:25:46 > 1:25:50If it breaks, it stops it from cracking.
1:25:50 > 1:25:55- There's a protein that helps it to coagulate.- Wow.
1:25:55 > 1:26:00- It's like a science project here! - I just made that up.- Yeah, OK.
1:26:00 > 1:26:03- I'm gullible, it's fine. - Flour, egg and breadcrumbs.
1:26:03 > 1:26:08Take the whole lot in there. Deep fat fryer for 20 seconds.
1:26:08 > 1:26:12How are we doing? Can you lose that please, boys?
1:26:12 > 1:26:15And then we'll just get our salad ready. So this is your gravlax.
1:26:15 > 1:26:21Which we can then slice. The salmon ready, guys. Salad ready.
1:26:21 > 1:26:24- Can you put it on the plate for me, please?- Yes, sure.
1:26:24 > 1:26:29Do all of your Michelin star little pile kind of sort of stuff.
1:26:29 > 1:26:33- We've got the gravlax. Easy, Tommy. Easy.- Yes, Chef.
1:26:33 > 1:26:36- Just remember who you're cooking this for.- Yes, Chef.
1:26:36 > 1:26:40Look at that. That's pretty good. Right, the egg, are you ready?
1:26:40 > 1:26:46- The egg is good. The egg is very good.- Deep-fried, soft-boiled egg.
1:26:46 > 1:26:54- And then we take this.- Careful with the flame!- Slice it through.
1:26:54 > 1:27:00- Have you got a spoon there? - I'm so in the way!- Look at that.
1:27:00 > 1:27:04And you've got a soft-boiled on there.
1:27:07 > 1:27:10- On top of there.- Wow.- Can you get the knives and forks, guys?
1:27:10 > 1:27:12Meanwhile, Julia, dive in. I'll get the wine.
1:27:12 > 1:27:15- Do you want to bring her the glasses?- Don't rush me!
1:27:15 > 1:27:19Friday, 17th of June, FX Channel, 10pm.
1:27:19 > 1:27:24- Dexter. Brilliant.- Yes. - Happy with that?
1:27:28 > 1:27:31It's not often we get a unanimous vote, but not
1:27:31 > 1:27:35surprising for a guest like Julia, and I'm glad it was her jam.
1:27:35 > 1:27:37I'm afraid that's all we've got time for today.
1:27:37 > 1:27:40If you'd like to try to cook any of the great food you've
1:27:40 > 1:27:42seen on today's programme, you can find all of the studio
1:27:42 > 1:27:45recipes on our website, bbc.co.uk/recipes.
1:27:45 > 1:27:48There are loads of great ideas for you to choose from on there.
1:27:48 > 1:27:52Have a lovely week and I'll see you again next time. My jam.
1:27:52 > 1:27:53What's all that about?