Episode 137

0:00:02 > 0:00:04Good morning. If your tummy's rumbling, don't go anywhere.

0:00:04 > 0:00:08We've got some fantastic food coming right your way on today's Best Bites.

0:00:28 > 0:00:29Welcome to the show.

0:00:29 > 0:00:31We've got loads of great cooking for you this morning

0:00:31 > 0:00:34thanks to some of the best chefs in the country.

0:00:34 > 0:00:38And as usual, hungry celebrities ravenous to give their verdict.

0:00:38 > 0:00:41Coming up on today's show, Saturday Kitchen newcomer Daniel Clifford

0:00:41 > 0:00:45roasts dorade with Parma ham, char-grilled Mediterranean veg

0:00:45 > 0:00:49and rosemary butter, all with the help of a large green egg.

0:00:49 > 0:00:52Silvena Rowe serves langoustine with a striking hairstyle -

0:00:52 > 0:00:54that's Silvena's, not the langoustines.

0:00:54 > 0:00:57She pan fries them and serves them with orange

0:00:57 > 0:01:00and saffron butter and swede and tahini mashed potato.

0:01:00 > 0:01:03Marcus Wareing poaches crown of quail and serves them

0:01:03 > 0:01:05with a fruity twist.

0:01:05 > 0:01:08He served them with watermelon, spring onions, cobnuts,

0:01:08 > 0:01:10all with a quail vinaigrette.

0:01:10 > 0:01:13And Coast's Neil Oliver faced his food heaven or food hell.

0:01:13 > 0:01:16Would he get food heaven, venison with a hearty venison pie served

0:01:16 > 0:01:20with red onion marmalade, or would he get his dreaded food hell,

0:01:20 > 0:01:21liquorice with my liquorice

0:01:21 > 0:01:24and chocolate fondant served with liquorice ice cream?

0:01:24 > 0:01:27Find out what he gets to eat at the end of today's show.

0:01:27 > 0:01:29But first, get ready for the usual chaos

0:01:29 > 0:01:33when the bikers are on the show. Si King is getting fancy with seafood.

0:01:33 > 0:01:34What are we cooking, boss?

0:01:34 > 0:01:37James, what we're going to do is have a look at this.

0:01:37 > 0:01:40We've got this fantastic, fantastic halibut steak here.

0:01:40 > 0:01:45- We're going to have some lovely crab cakes.- Crab cakes.- With salsa verde.

0:01:45 > 0:01:51Those... This is a cue. Cut in half, stuck in the oven. That's for you.

0:01:51 > 0:01:56- Roasted tomatoes?- Roasted tomatoes. It's great. I love it.- OK.

0:01:56 > 0:01:59- That's that.- Right, fire away then.

0:01:59 > 0:02:03Right, what I'm going to do is, I'm going to get on with the crab cakes.

0:02:03 > 0:02:09- OK.- Now, boiled potato, shredded into a bowl.

0:02:09 > 0:02:12Dave mentioned this programme that you're up to at the moment

0:02:12 > 0:02:16- but one interesting thing, I was reading about it...- Were you?

0:02:16 > 0:02:20Well, I thought I was the pastry boy, you know?

0:02:20 > 0:02:24- You're making a wedding cake, is that right?- Yes. Yes!

0:02:25 > 0:02:28It's what the BBC call jeopardy television!

0:02:28 > 0:02:32First of all, how on earth do you get a bride to agree for you guys...

0:02:32 > 0:02:35Oh, she's good fun. She's good fun, God love her little cotton socks.

0:02:35 > 0:02:37She'll be fine.

0:02:37 > 0:02:39If you're watching at home, don't worry, darling.

0:02:39 > 0:02:42- We'll make sure it's all right. - Oh, you haven't made it yet?- Oh, no.

0:02:42 > 0:02:45No, just about 12 hours before. It'll be fine.

0:02:45 > 0:02:48- We've been on a course, though. - Oh, yeah.

0:02:48 > 0:02:50Like a care in the community one!

0:02:50 > 0:02:51That sort of thing.

0:02:51 > 0:02:54Now, right, to this...

0:02:54 > 0:02:57I'm going to take that off because it's as hot as Hades.

0:02:57 > 0:03:01I've got some brown crab meat and some white crab meat.

0:03:01 > 0:03:02The reason that we mix it is

0:03:02 > 0:03:05because there's an intensity of flavour in the brown crab meat

0:03:05 > 0:03:07that you kind of don't get

0:03:07 > 0:03:09and there's a textual difference between brown and white.

0:03:09 > 0:03:11While he's there, I'll go to the oven

0:03:11 > 0:03:14and place the tomatoes in the oven.

0:03:14 > 0:03:17That's smoke, don't panic, that is my veal chop. But carry on.

0:03:17 > 0:03:18Nobody has noticed!

0:03:18 > 0:03:20THEY LAUGH

0:03:20 > 0:03:21Fire Brigade!

0:03:22 > 0:03:25That must be a "Here's one I forgot about earlier!"

0:03:25 > 0:03:28"Here's one I've left in the oven earlier and forgot about!"

0:03:28 > 0:03:30And now we're going to do, we are

0:03:30 > 0:03:32going to put a little anchovy essence in.

0:03:32 > 0:03:34I promised I wouldn't say about this,

0:03:34 > 0:03:37but the reason why Si looks so slim, he's tucked his shirt in.

0:03:37 > 0:03:39I have! Well, look.

0:03:39 > 0:03:42This morning he woke up in that shirt, he looked like a windsock.

0:03:42 > 0:03:45I looked like a badly mixed strawberry Mivvy with this shirt on.

0:03:45 > 0:03:49Anyway, so, I've just put some anchovy essence in.

0:03:49 > 0:03:52Right, that's you now, Martin, you're for it.

0:03:52 > 0:03:55And then we're going to have some salt, an egg.

0:03:55 > 0:03:59A little bit of lemon juice. Half a lemon. Whack it in there.

0:03:59 > 0:04:01Dead, dead simple. Dead easy.

0:04:01 > 0:04:03And just balance the flavours as you go through.

0:04:03 > 0:04:05You're using brown and white meat.

0:04:05 > 0:04:08It's important, not only is there a textural

0:04:08 > 0:04:10difference, there's a flavour difference.

0:04:10 > 0:04:12- I'll start cooking this... - Aye, do that, James.

0:04:12 > 0:04:15- Put the halibut on. That would be grand, mate.- There you go.

0:04:15 > 0:04:18Salt and pepper. Now, you cook it in a lot of butter.

0:04:18 > 0:04:21I do cook it in a lot of butter because I like it.

0:04:21 > 0:04:23We are talking that much butter?

0:04:23 > 0:04:25Yes, because what we want to do is,

0:04:25 > 0:04:28as we go through the process of cooking it, we baste it, you see?

0:04:28 > 0:04:31Don't worry. It doesn't absorb, there's lots left in the plan.

0:04:31 > 0:04:35- Look at their faces, look - "Oh, my God!"- Fat means flavour!

0:04:35 > 0:04:38Exactly. Anyway, we've got some cardiac paddles just off to the left,

0:04:38 > 0:04:39it'll be fine.

0:04:39 > 0:04:42- Don't be mean, rot your spleen. - Exactly, Dave, exactly.

0:04:42 > 0:04:44These are quite large pieces of fish

0:04:44 > 0:04:47- so they want to cook decently enough.- Yes.

0:04:47 > 0:04:50Nice and big seasoning of pepper and stuff, that'll be grand.

0:04:50 > 0:04:53And I'm going to get a spoon.

0:04:53 > 0:04:55And we're going to mix this, this needs to be mixed really,

0:04:55 > 0:05:00- really, really well.- Halibut.- Yes. Fantastic fish, isn't it?- Wonderful.

0:05:00 > 0:05:03It's like a swimming cow, halibut. It's all meat, isn't it?

0:05:03 > 0:05:06- Meat and muscle and gorgeousness. - A swimming cow.- Yes.

0:05:06 > 0:05:09They're terrible to catch, apparently, the nets are huge.

0:05:09 > 0:05:12- Anyway...- Right, we've got those in?- Yes. So...

0:05:12 > 0:05:14- Fishcakes, I actually love crab cakes.- I do.

0:05:14 > 0:05:18- This thing about it is that you've got to use dried potato...- Must do.

0:05:18 > 0:05:20- That's a common mistake with fishcakes.- Must do.

0:05:20 > 0:05:24- So these have been boiled and dried. - Yes. Yes. Dead important, that.

0:05:24 > 0:05:27- Absolutely.- Alternatively, you can use baked potato of course...

0:05:27 > 0:05:28That gives an extra dimension.

0:05:28 > 0:05:30- Fresh crab, it must be. - It must be fresh crab.

0:05:30 > 0:05:34The other thing is as well, what's a good and handy tip is if...

0:05:36 > 0:05:39You can make your fishcakes up, make them up early

0:05:39 > 0:05:41and stick them in the fridge because what they do is,

0:05:41 > 0:05:43they'll hold together a lot better.

0:05:43 > 0:05:47So, we want to just form these into a crab cake.

0:05:47 > 0:05:50We're using these Japanese crumbs I used earlier as well.

0:05:50 > 0:05:52Absolutely brilliant.

0:05:52 > 0:05:55Another ingredient that's become fashionable, more chefs use them.

0:05:55 > 0:05:57But they do help, they do help crisp it up.

0:05:57 > 0:06:00It's just a lovely, it's just that textural thing again

0:06:00 > 0:06:04- and they look great.- Can I just ask, though, why do you use...

0:06:04 > 0:06:08- Why don't you use fresh ones, why are dried ones better?- Well...

0:06:08 > 0:06:09If you...

0:06:09 > 0:06:12I'll give you a feel of them later on, Madam, if you know what I mean!

0:06:12 > 0:06:16But they are really, really crispy and dry and crunchy and it is just...

0:06:16 > 0:06:19We've got some of that done and then you can pop them in the crumb there.

0:06:19 > 0:06:21- Smashing.- They're almost halfway to cornflakes.

0:06:21 > 0:06:24- Exactly.- I think what they do is dry out the bread and then grate them

0:06:24 > 0:06:26and shred them up, which causes the...

0:06:26 > 0:06:29- When you're frying them, keep them nice and crisp.- Right.

0:06:29 > 0:06:32- It's great just to dip raw prawns into.- That's it.

0:06:32 > 0:06:35I'll do another few while you can explain to us

0:06:35 > 0:06:39- what goes in this next thing.- This salsa... I love dishes like this.

0:06:39 > 0:06:40Salsa verde is fantastic.

0:06:40 > 0:06:43It looks great on the plate, it's a great eat and what we are

0:06:43 > 0:06:47going to do, traditionally you don't put tarragon in salsa verde, do you?

0:06:47 > 0:06:48However, we do.

0:06:48 > 0:06:50We are going with fish,

0:06:50 > 0:06:53we put some tarragon in there, some mint.

0:06:55 > 0:06:59And then you just blitz it. And you put a load of parsley in as well.

0:06:59 > 0:07:00Some mint in there.

0:07:00 > 0:07:02Is it a great accompaniment if you want to serve just

0:07:02 > 0:07:05- halibut on its own, it's a great accompaniment?- Absolutely.

0:07:05 > 0:07:08- It's brilliant.- I've come back from holiday last night in Nova Scotia

0:07:08 > 0:07:11and seafood there is fantastic. And it is cheap!

0:07:11 > 0:07:15Well, it's supply and demand, John. Isn't it? It is supply and demand.

0:07:15 > 0:07:17If people eat it, they're going to,

0:07:17 > 0:07:18they're going to supply it

0:07:18 > 0:07:22and that's a constant frustration for us in the UK is that,

0:07:22 > 0:07:25I wish people would just eat more meat, or more fish even,

0:07:25 > 0:07:27because that's what we're cooking!

0:07:27 > 0:07:29Eat more meat, even though you like fish!

0:07:29 > 0:07:33And now what we're adding to the salsa verde is some anchovy.

0:07:33 > 0:07:38Some capers. The capers, they need to be salted. They are salted capers.

0:07:38 > 0:07:41I don't like the acidity to the other ones.

0:07:41 > 0:07:45Rinse them off, put them in, it's lovely. All that in there.

0:07:45 > 0:07:46And now with the fishcakes,

0:07:46 > 0:07:49- all you're doing is just warming these up?- Yeah.

0:07:49 > 0:07:52Fundamentally. Turn them over. Don't overcook them.

0:07:52 > 0:07:54Two cloves of garlic, some...

0:07:54 > 0:07:55Flick those over.

0:07:55 > 0:07:59Oh, look at that, I'll just use that lemon, waste not, want not, eh?

0:07:59 > 0:08:01- Some lemon juice. Now... - A little wedge.

0:08:01 > 0:08:02Blitz it.

0:08:02 > 0:08:06And as you're blitzing it... I'm terrible with these things, you know.

0:08:06 > 0:08:10Where does that go? Go on, James. Sort it out, please. That's it.

0:08:10 > 0:08:13- We're off.- Hold that down.

0:08:13 > 0:08:17Right. And then what we're going to do, with some olive oil...

0:08:17 > 0:08:22- I'm looking after everything.- Go on! - I'm actually doing the whole lot!

0:08:22 > 0:08:26Right, I've got that, I've cooked the fish, I'm doing the crab cakes.

0:08:26 > 0:08:29- Turn them crab cakes, James. - I'm doing them. There you go.

0:08:31 > 0:08:36Oh, look at that. It's nearly verde'd in the terms of the salsa, oh! Oh!

0:08:36 > 0:08:39What! Are you all right, do you come here often?!

0:08:39 > 0:08:40They're funny for twins,

0:08:40 > 0:08:44- aren't they, they don't look anything like each other!- Thanks.

0:08:44 > 0:08:49- They do.- Do they?- Yes.- A little bit. - Right, halibut.- Sorry.- It's ready.

0:08:49 > 0:08:50Is it? Marvellous.

0:08:50 > 0:08:53What we're going to do is, we're going to spoon this

0:08:53 > 0:08:58lovely salsa verde out onto the plate, which would be good.

0:08:58 > 0:09:02- Do you want me to plate it as well? - No, no, no, it's all right. Calm now.

0:09:02 > 0:09:05Breathe, Kingy, breathe. Think of the anger management classes.

0:09:05 > 0:09:07Anger management classes, I'm doing well.

0:09:07 > 0:09:09We haven't hit each other yet, always good.

0:09:09 > 0:09:11Right, and then just plate it up.

0:09:11 > 0:09:13What you want is, as you're eating the halibut,

0:09:13 > 0:09:16you want the halibut to sit on that verde.

0:09:16 > 0:09:18So...

0:09:18 > 0:09:22When you do eat it, you eat through and you get the verde as well,

0:09:22 > 0:09:24it's lovely. Put a little bit of...

0:09:24 > 0:09:27The roasted tomatoes, these are the ones with a little bit of...

0:09:29 > 0:09:31..balsamic in there as well, keep it nice and sharp.

0:09:31 > 0:09:34- I'll move that to one side there. - That's it.

0:09:34 > 0:09:37And then just put the fish on there. Like that.

0:09:37 > 0:09:40And if you want to, if you're feeling slightly...

0:09:40 > 0:09:44you just put another little... Yes. That's it.

0:09:44 > 0:09:48- And just a little bit of verde on there.- Like we did in rehearsal.

0:09:48 > 0:09:50- There we are.- Remind us what that is again.

0:09:50 > 0:09:54OK, that is halibut, pan fried halibut, with crab cakes

0:09:54 > 0:09:57- and oven roast tomatoes. - With a chef-y...

0:09:57 > 0:10:01- With a chef-y, twisty salsa verde kind of thingy on it.- Splodge.- Yes.

0:10:01 > 0:10:02There you go.

0:10:04 > 0:10:06There you go.

0:10:06 > 0:10:09I feel as if I just helped on that dish but there you go. Right...

0:10:09 > 0:10:11How dare you!

0:10:11 > 0:10:17- Have a seat.- Wait a minute, John, I just need to do that.- Oh, yes.

0:10:17 > 0:10:21- There we are. Dive in. Tell us what you think.- Wow.

0:10:21 > 0:10:25You'd love Nova Scotia because there is lots of fish

0:10:25 > 0:10:26and lots of bikers.

0:10:26 > 0:10:28Bikers everywhere!

0:10:28 > 0:10:30It's a match made in heaven!

0:10:30 > 0:10:33It's a bit smelly in the leathers but other than that, it is fine.

0:10:33 > 0:10:36Oh... Love it. Absolutely delicious.

0:10:36 > 0:10:40I think, like you said before, the secret is, fresh crab, that is

0:10:40 > 0:10:42- the most important thing. - Yes.

0:10:42 > 0:10:43The white and dark meat do work well.

0:10:43 > 0:10:45They do, because it is that textural thing

0:10:45 > 0:10:48and the flavour thing, big intensities in both, but great.

0:10:48 > 0:10:50- Happy with that?- Yeah!

0:10:50 > 0:10:53You might get a second look in if it gets passed down.

0:10:57 > 0:10:59What was that shirt all about?

0:10:59 > 0:11:02Great crab cakes, though, they tasted delicious.

0:11:02 > 0:11:05Coming up, I cook Vichy glazed carrots for Carol Thatcher,

0:11:05 > 0:11:08after Rick Stein takes a trip to Wales to find some of the best

0:11:08 > 0:11:10air-dried ham in the country.

0:11:11 > 0:11:15If you're in the mood to discover quite rare local delicacies,

0:11:15 > 0:11:19which is something I never tire of, and really it's one of the main

0:11:19 > 0:11:23points of these programmes, well, you have to come to Carmarthen,

0:11:23 > 0:11:26to the market, for air-dried ham

0:11:26 > 0:11:30made for umpteen generations by Chris and Ann Rees.

0:11:30 > 0:11:35- Just tell me, I just want to try a bit.- Nice, thin piece there.- Oh...

0:11:35 > 0:11:37Isn't that great?

0:11:37 > 0:11:40What is so special about Carmarthen ham?

0:11:40 > 0:11:46I personally cure every one myself. I handle every one myself.

0:11:46 > 0:11:50It's done the old-fashioned way, time and patience

0:11:50 > 0:11:54and a lot of people haven't got time or patience these days.

0:11:54 > 0:11:56And about four or five years ago,

0:11:56 > 0:12:00- people from Parma came over to see us.- Really?

0:12:00 > 0:12:03I think they were really worried about this recipe or

0:12:03 > 0:12:06where we'd had the recipe.

0:12:06 > 0:12:11And for the first three weeks of the recipe, it's identical to theirs.

0:12:11 > 0:12:15And he was very worried, he asked me, where did you get the recipe?

0:12:15 > 0:12:17I said, where did you get yours? You know?

0:12:17 > 0:12:19When the Romans conquered Britain,

0:12:19 > 0:12:22they didn't conquer all of Wales because of the mountains

0:12:22 > 0:12:25but they did conquer, they did settle in Carmarthen

0:12:25 > 0:12:30and the only thing they took from Carmarthen is our recipe of Carmarthen ham,

0:12:30 > 0:12:34which they pinched from my great, great, great grandparents.

0:12:34 > 0:12:36They now call that Parma ham, you see,

0:12:36 > 0:12:40- but it's originally our recipe. - Really?- Yes.

0:12:40 > 0:12:42It's not April 1, is it?

0:12:42 > 0:12:45I never know with the Welsh whether they are being serious or not.

0:12:45 > 0:12:49I just can't see a bunch of Roman legionnaires returning home

0:12:49 > 0:12:51and enthusing about anything under these leaden skies.

0:12:51 > 0:12:55All I know is that it is a good ham with a delicate flavour

0:12:55 > 0:12:57and it belongs here in Carmarthen.

0:13:18 > 0:13:22When a lot of chefs get together over a glass of wine or three, it is

0:13:22 > 0:13:25not unusual for a good-humoured argument to develop

0:13:25 > 0:13:29on where the best produce comes from. After all, it is our lifeblood.

0:13:29 > 0:13:31Take carrots, for example.

0:13:31 > 0:13:35A lot of my chef-y friends say those grown in the rich black soil

0:13:35 > 0:13:39of the Fens in East Anglia are the bee's knees.

0:13:39 > 0:13:42So I've come here to Wereham to meet up with Roger Garrett,

0:13:42 > 0:13:44a man famous for his carrots.

0:13:44 > 0:13:47I've been growing carrots now for 30 years,

0:13:47 > 0:13:49I've been growing 20 years myself

0:13:49 > 0:13:52and we grow anywhere up to 500 acres.

0:13:52 > 0:13:55So it means more to you than just a carrot, it is a way of life.

0:13:55 > 0:14:01Oh, yes, I sleep them, I eat them, I dream about them during the night.

0:14:01 > 0:14:04That's just carrot life is our way. It is our business.

0:14:04 > 0:14:06It's been our business, started from nothing.

0:14:06 > 0:14:09And that has put us on the map, really.

0:14:09 > 0:14:11Carrot life!

0:14:11 > 0:14:13It is so rewarding to see how enthusiastic

0:14:13 > 0:14:15people are about their produce.

0:14:15 > 0:14:19Whether it's pork pies, rhubarb or even the humble carrot.

0:14:19 > 0:14:22But it is the taste that's more important,

0:14:22 > 0:14:25not actually the quality of the thing, it's the taste what

0:14:25 > 0:14:27shows up on a Fenland carrot, I would think personally.

0:14:27 > 0:14:31I mean, just tell me this, this is really sweet and delicious.

0:14:31 > 0:14:34Is that because it has been taken out of the ground or is it

0:14:34 > 0:14:38because there is something special about the carrot itself?

0:14:38 > 0:14:40I think it's taken straight out of the ground.

0:14:40 > 0:14:42We believe that the carrot should come out of the ground,

0:14:42 > 0:14:44where they are lifted every morning.

0:14:44 > 0:14:46They are washed.

0:14:46 > 0:14:48And they're straight into the markets that same day,

0:14:48 > 0:14:51the same night, ready for sale the next morning.

0:14:51 > 0:14:56No disrespect to supermarkets, but I would say that their carrots

0:14:56 > 0:15:00take such a long time because they go to a central distribution

0:15:00 > 0:15:03place and then they have to go back out to the shops and that.

0:15:03 > 0:15:08And if we could get across to the public that, don't worry about the

0:15:08 > 0:15:14looks of the products, go more for the taste, I think we definitely

0:15:14 > 0:15:18- would appreciate it because we would sell a lot more produce.- I agree.

0:15:18 > 0:15:22Actually, they were the sweetest carrots I've ever tasted and

0:15:22 > 0:15:27I'm going to use them with some home smoked, free-range chicken breasts.

0:15:27 > 0:15:31So first of all put some oak sawdust in my favourite chef's pan

0:15:31 > 0:15:34and get them smoking hot. Make sure the breasts are dry

0:15:34 > 0:15:37because they will take on flavour more easily.

0:15:37 > 0:15:40I was doing a dish quite similar to this in a cooking show

0:15:40 > 0:15:43in Sydney once and I set off the smoke alarms off

0:15:43 > 0:15:47and the fire brigade came and they stood on stage with me

0:15:47 > 0:15:51in their uniforms, it was very embarrassing but quite funny as well.

0:15:51 > 0:15:54I think some of the audience were hoping they were the Chippendales.

0:15:54 > 0:15:57Anyway, to avoid the problem, put them outside

0:15:57 > 0:15:59while the smoke does its job.

0:15:59 > 0:16:04Because this is a salsa and there is no cooking involved, everything

0:16:04 > 0:16:08has to be cut up very neatly and it does take a bit of effort.

0:16:08 > 0:16:12Not just the carrots - there is tomato, deseeded red chilli,

0:16:12 > 0:16:14ginger and garlic.

0:16:14 > 0:16:16Can you do that in the food processor?

0:16:16 > 0:16:20No, sorry, it's got to be all nice, neat little squares

0:16:20 > 0:16:23for this one, it's a real chef-y dish.

0:16:25 > 0:16:27This is what I call a sambal, it's memories for me

0:16:27 > 0:16:31of Indonesia. It's not exactly what you would get there, I made it up,

0:16:31 > 0:16:36but it's a sort of idea and at the heart of it is what is called

0:16:36 > 0:16:39sambal oelek, and that is just mints, chillies and salt.

0:16:39 > 0:16:42But the carrot works really well with it

0:16:42 > 0:16:45because it's chopped very finely and it's really crunchy.

0:16:45 > 0:16:50It's all about heat, sweetness, a bit of acidity but most of all,

0:16:50 > 0:16:51texture.

0:16:51 > 0:16:56In goes some soy sauce and a spoonful of good honey. A tablespoon of oil.

0:16:56 > 0:17:00I'm using sunflower again. The juice of half a lemon and some salt.

0:17:00 > 0:17:05Chop up some coriander and add that and you're ready for the chicken.

0:17:05 > 0:17:08It won't have taken a lot of colour but it will have soaked up

0:17:08 > 0:17:12that lovely smoky flavour. Help them out a little bit by brushing

0:17:12 > 0:17:17on some oil, because otherwise they will be too dry and cook them

0:17:17 > 0:17:19on a searingly hot griddle.

0:17:19 > 0:17:21I always think things like a rump steak, chicken breast

0:17:21 > 0:17:23or red mullet look so good

0:17:23 > 0:17:26with those branded bar marks across them.

0:17:28 > 0:17:30This is a very social dish.

0:17:30 > 0:17:33You can do a large plate of this for a party

0:17:33 > 0:17:35and leave everyone to keep coming back for more.

0:17:35 > 0:17:40I guarantee there would be a lot of finger licking after this chicken.

0:17:47 > 0:17:50I have to agree, I totally agree with the farmer that Rick met,

0:17:50 > 0:17:53the best carrots are picked straight out of the ground

0:17:53 > 0:17:55then eaten straightaway. I've got some here,

0:17:55 > 0:17:59Carol, that were actually in my garden two hours ago.

0:17:59 > 0:18:02- That's fresh, James.- 2.5 hours ago, straight up the motorway.

0:18:02 > 0:18:05- Still got the mud on it. But they are great.- How old are those?

0:18:05 > 0:18:06They look tiny.

0:18:06 > 0:18:09They were planted probably about five weeks ago.

0:18:09 > 0:18:11Purely from seed, we've had such great weather, rain

0:18:11 > 0:18:14and sunshine, these have done particularly well.

0:18:14 > 0:18:16I thought I'd do a classic dish which is carrots,

0:18:16 > 0:18:19Vichy carrots, which I'll get onto in a minute

0:18:19 > 0:18:23- but I'll...- Fishy carrots did you say?- Vichy, not fishy - Vichy.

0:18:23 > 0:18:24It sounded like fishy.

0:18:24 > 0:18:26Vichy, trust me, it is a great way of cooking carrots.

0:18:26 > 0:18:29Start off with some chicken breast. Season it up.

0:18:29 > 0:18:32I'm just going to cook this straightaway in the oven.

0:18:32 > 0:18:35A little bit of olive oil in a nice hot pan.

0:18:35 > 0:18:38And get that started. A good touch of butter, half olive oil,

0:18:38 > 0:18:41half butter, straight in the pan. In we go with the chicken.

0:18:41 > 0:18:45- Seal it off. Nice hot pan. - Is that pan a bit hot, James?

0:18:45 > 0:18:48That pan is fine, Mr Rankin, that's all right.

0:18:48 > 0:18:50That's the way chefs cook, isn't it, James?

0:18:50 > 0:18:53It's the same sort of plan you cooked that omelette in last time,

0:18:53 > 0:18:55- remember?- Yeah.

0:18:55 > 0:18:58Exactly. Anyway, you season that, whack it in the oven.

0:18:58 > 0:19:01Wants about 400 degrees centigrade.

0:19:01 > 0:19:03Throw it in the oven.

0:19:03 > 0:19:06In the pan as well, it retains the heat, so it cooks a lot quicker.

0:19:06 > 0:19:10A lot of people transfer it onto a tray. Whack it straight in there.

0:19:10 > 0:19:13We've got one that I'm going to take out which is nicely cooked.

0:19:13 > 0:19:14Leave it to rest as well.

0:19:14 > 0:19:18Right, Vichy carrots, traditionally done with Vichy water from France.

0:19:18 > 0:19:22It's classic mineral water. You can use normal...

0:19:24 > 0:19:28- ..mineral water.- Can you use tap water?- You can use tap water. Yes.

0:19:28 > 0:19:31It works better with mineral water, honestly.

0:19:31 > 0:19:32Don't use sparkling water.

0:19:32 > 0:19:36Then take some butter, a good knob of butter, and some salt.

0:19:36 > 0:19:40James, you put in a very specific quantity of water, is that material?

0:19:40 > 0:19:41This is this secret.

0:19:41 > 0:19:44It's just getting that sugar, salt and butter right.

0:19:44 > 0:19:47Too much water, you end up draining it off at the end,

0:19:47 > 0:19:49too little water, your carrots won't be cooked.

0:19:49 > 0:19:51But sugar is really, really nice.

0:19:51 > 0:19:54The sugar and butter creates a lovely glaze at the end.

0:19:54 > 0:19:56As soon as it's cooking it will reduce down,

0:19:56 > 0:19:59it keeps all those lovely vitamins and minerals in there.

0:19:59 > 0:20:01You can tell they are my carrots, look.

0:20:01 > 0:20:04Planted at the same time. Look at them!

0:20:04 > 0:20:07It's important the carrots are roughly the same size.

0:20:07 > 0:20:11That's why you need to get them from a supermarket, not my garden.

0:20:11 > 0:20:12Throw the carrots in like that.

0:20:12 > 0:20:16Bring them to the boil without the lid and boil them very quickly.

0:20:16 > 0:20:21While they are boiling, swirl them round in the pan.

0:20:21 > 0:20:25They come down to this, which is these lovely glazed carrots.

0:20:25 > 0:20:27This beautiful glaze.

0:20:27 > 0:20:30The quantity for this if you're unsure, go to the website -

0:20:33 > 0:20:38And just to finish this off we are going to take some chervil,

0:20:38 > 0:20:41- also from my garden.- Mm!- Delicious. - Chervil is a wonderful herb.

0:20:41 > 0:20:43I want to hear about your veggie garden

0:20:43 > 0:20:46because you grow loads of other things beyond carrots.

0:20:46 > 0:20:49I grow 40-50 different types of veg,

0:20:49 > 0:20:55about 30 different types of lettuces, 20 different herbs.

0:20:55 > 0:21:00But in the greenhouse I grow quite a few things - avocados, melons...

0:21:00 > 0:21:02- In England? - Tomatoes, all different types.

0:21:02 > 0:21:05Yeah, avocados, you can grow them in a greenhouse,

0:21:05 > 0:21:08a heated greenhouse. So if it gets cold it kicks in.

0:21:08 > 0:21:11Melons are particularly good if you've got a greenhouse.

0:21:11 > 0:21:14I keep buying melons and avocados that are rock-hard.

0:21:14 > 0:21:16How do I ripen them up in a hurry?

0:21:16 > 0:21:19The best way to do that is newspaper.

0:21:19 > 0:21:22Wrap them up in newspaper, stick them in an airing cupboard

0:21:22 > 0:21:24and yeah, it's so easy.

0:21:24 > 0:21:29You live in London. Gardens are a nightmare, to try and find one.

0:21:29 > 0:21:33That's why allotments have suddenly grown up. Look at those carrots!

0:21:33 > 0:21:35- Look at the glaze on them! - They look fabulous.

0:21:35 > 0:21:38You can grow carrots in a window box. Really.

0:21:38 > 0:21:43Most people in London get a basil plant from the supermarket,

0:21:43 > 0:21:46take it out of the pot and plant it in the garden and it dies.

0:21:46 > 0:21:48That's because it's not been hardened off.

0:21:48 > 0:21:51What I mean is, been planted from a seed in a greenhouse.

0:21:51 > 0:21:53Before it's planted in the garden you need to harden it off

0:21:53 > 0:21:59in a cold frame, with a little lip. Same as Alan Titchmarsh!

0:21:59 > 0:22:02Harden off the herbs like that and they create a lovely...

0:22:02 > 0:22:05Acclimatise them in your window box.

0:22:05 > 0:22:09Yeah, before you put them into the cold.

0:22:09 > 0:22:10There we go.

0:22:10 > 0:22:13- Pour that on the top. Look at that. - Look at these shiny carrots!

0:22:13 > 0:22:16The glaze is fantastic. So is the chook.

0:22:16 > 0:22:19"Chook" - is that your mother's thing?

0:22:19 > 0:22:23- I used to live in Australia. - But you've travelled the world.

0:22:23 > 0:22:27We mentioned some of your different things - that Beijing one as well.

0:22:27 > 0:22:30Where's the most interesting place you've ever eaten?

0:22:30 > 0:22:35South America for meat. Their beef is out of this world. Fantastic.

0:22:35 > 0:22:39I think Far East Asia - Vietnam, Cambodia, Thailand -

0:22:39 > 0:22:42the mix of what they do with the lemon grass and the herbs...

0:22:42 > 0:22:45- And the seafood. - What about my Hampshire carrots?

0:22:45 > 0:22:50- She's tasting the chicken first! Look at that, perfectly cooked.- Mm!

0:22:50 > 0:22:53- I'm sure it's going to be award-winning.- The glaze is so nice.

0:22:53 > 0:22:56But you did add calories in the shape of butter and sugar...

0:22:56 > 0:22:59You've got to add sugar and butter. Tell me what you think.

0:23:00 > 0:23:03I wasn't brought up to like the French,

0:23:03 > 0:23:05- but Vichy carrots are pretty fantastic!- They are superb.

0:23:05 > 0:23:09If you haven't got Vichy water, use tap water.

0:23:09 > 0:23:12I'd better take it over there or I'll be in big trouble.

0:23:12 > 0:23:14- You can take those carrots home as well.- Thank you.

0:23:19 > 0:23:21And if you have a spare corner of your garden,

0:23:21 > 0:23:22try growing some carrots.

0:23:22 > 0:23:25It's not hard but you really will love the results

0:23:25 > 0:23:27and they taste so much better.

0:23:27 > 0:23:30If you'd like to try any of the studio recipes on today's show,

0:23:30 > 0:23:34all of those are just a click away at bbc.co.uk/recipes.

0:23:34 > 0:23:36Now we're looking back at some of the unforgettable

0:23:36 > 0:23:38cooking from Saturday Kitchen archives.

0:23:38 > 0:23:41And it's the turn now to rewind the tape of Daniel Clifford's first

0:23:41 > 0:23:43appearance on the show.

0:23:43 > 0:23:46He came in keen to impress with two Michelin stars to his name

0:23:46 > 0:23:47and a fish with a funny name.

0:23:47 > 0:23:49Great to have you on the show.

0:23:49 > 0:23:52- Congratulations on the two Michelin stars.- Thank you.

0:23:52 > 0:23:56Two Michelin stars and a barbecue - you wouldn't normally put them

0:23:56 > 0:23:59- together, but you have.- I have. I think we all love our new toys.

0:23:59 > 0:24:01It's the newest thing in England

0:24:01 > 0:24:04- and I want to be the first person to use it.- And this is it.

0:24:04 > 0:24:09- What are you cooking on it? - Sea bream. This is the pink version.

0:24:09 > 0:24:13You've got two versions, the darker version and the pink.

0:24:13 > 0:24:16- I prefer this one because... - They call it a dorade, don't they?

0:24:16 > 0:24:19In France, yeah. It's a beautiful fish.

0:24:19 > 0:24:22Really delicate, and it goes really well with the flavours.

0:24:22 > 0:24:25It's cooked with Parma ham. I'm going to roast some vegetables...

0:24:25 > 0:24:30- Which I'm doing now.- And a sauce of rosemary butter.- Sounds good.

0:24:30 > 0:24:33I'll quickly fillet this.

0:24:33 > 0:24:36The Mediterraneans love this dorade, the sea bream.

0:24:36 > 0:24:39Yeah, it's one of those fish,

0:24:39 > 0:24:41it's just so healthy, isn't it?

0:24:41 > 0:24:44- That's why I want to keep the dish simple.- And simply cooked.

0:24:44 > 0:24:47- Well, we'll see! - We'll see in a minute, yeah.

0:24:49 > 0:24:54- It is quite meaty inside.- Yeah. It's meaty. It's really nice.

0:24:54 > 0:24:59You can eat it raw. If the fish is fresh enough, it's really nice raw.

0:24:59 > 0:25:03- Right.- I'm doing a barbecue because it's that time of year.

0:25:03 > 0:25:08The kids like sitting outside playing on the trampoline.

0:25:08 > 0:25:12You've actually got one of these in the kitchen in the restaurant?

0:25:12 > 0:25:17- I've got one inside and one outside and I've got two at home.- Right.

0:25:17 > 0:25:20- Have you got shares in them? - No, I just...

0:25:20 > 0:25:24To be honest with you, I had a big gas barbecue

0:25:24 > 0:25:28and there's something really manly about cooking with charcoal.

0:25:28 > 0:25:31And in the kitchen, the way electricity prices are going up,

0:25:31 > 0:25:33it's cheaper to use charcoal.

0:25:35 > 0:25:38- I'm going to pin-bone...- Get a moustache and you're well away!

0:25:38 > 0:25:42- Yeah!- I keep well clear of them in case my face goes up.

0:25:42 > 0:25:45Exactly! This pepper.

0:25:45 > 0:25:49The only way you're going to get the skin off it is to either

0:25:49 > 0:25:52roast it for quite a long time and then put it in a bag,

0:25:52 > 0:25:56or you can quickly do this, just char it with a blowtorch.

0:25:56 > 0:25:59Or you could do it on a gas stove or a barbecue, I suppose.

0:25:59 > 0:26:02- The barbecue softens them a bit too much.- Yeah.

0:26:02 > 0:26:06- I just wanted to keep you busy, James.- I thought as much.

0:26:06 > 0:26:07Right, you've pinboned that fish.

0:26:07 > 0:26:11Yeah, I'm just going to trim it up to get rid of all that excess...

0:26:12 > 0:26:17I'm going to take a cloth and if you rub it, the skin comes off.

0:26:17 > 0:26:19- Wow, look at that!- There you go.

0:26:21 > 0:26:23So, this fish, what are you going to do with it?

0:26:23 > 0:26:28I'm just trimming it off so I can put it onto the Parma ham. There it is.

0:26:28 > 0:26:32- Pinbone is removed. It's all ready. - Is this on your restaurant menu?

0:26:32 > 0:26:37It was one I did... I used to have... I used to have on the...

0:26:37 > 0:26:40lunch menu three or four years ago.

0:26:40 > 0:26:43And we are just about to bring it back because it's that time of year.

0:26:43 > 0:26:44Exactly.

0:26:44 > 0:26:48Your restaurant, Midsummer House, it's on the river at Cambridge.

0:26:48 > 0:26:51It's on the River Cam, yeah. And it's just...

0:26:53 > 0:26:55We've been there 13 and a half years.

0:26:55 > 0:27:01We got our second star in 2005, and since then it's flown, really.

0:27:01 > 0:27:05I've got a great team and I think...hopefully...

0:27:05 > 0:27:09now we're barbecuing, we're doing things different to everybody else,

0:27:09 > 0:27:13and it's really important to keep the food style changing

0:27:13 > 0:27:16- and enjoying the food, really. - Exactly.

0:27:16 > 0:27:19- Right, paper and barbecues don't often...- No.

0:27:19 > 0:27:22The reason I do it on paper is I don't want to stick.

0:27:22 > 0:27:25But you can do it in a pan as well as a barbecue,

0:27:25 > 0:27:27but you don't get that smoky flavour.

0:27:27 > 0:27:30It's common with fish on a barbecue, it sticks sometimes.

0:27:30 > 0:27:32It does and that's why you put it on grease-proof.

0:27:32 > 0:27:37I've just quickly oiled the paper, put some salt, rosemary.

0:27:37 > 0:27:40Parma ham has to be kept in the fridge,

0:27:40 > 0:27:43otherwise it all sticks together.

0:27:43 > 0:27:44Right.

0:27:46 > 0:27:48So...

0:27:48 > 0:27:50Just a sheet of Parma ham very quickly.

0:27:50 > 0:27:55As you can see, that sits on there. Put that over there.

0:27:55 > 0:28:01So the dorade fillet sits perfectly on top of that. And all I do is...

0:28:01 > 0:28:05trim all the way round with a really sharp knife...

0:28:06 > 0:28:10It's not that difficult to get, if you let your fishmonger know.

0:28:10 > 0:28:13Well, you could do it with salmon, red mullet,

0:28:13 > 0:28:15you could do with most fish.

0:28:15 > 0:28:19It's just nice... It's just nice to see...

0:28:19 > 0:28:22- It's found more in the Med, would you think?- Yeah.

0:28:22 > 0:28:24The South of France.

0:28:24 > 0:28:27The good thing about the barbecue is you can control the temperature.

0:28:27 > 0:28:30At the moment I've got it set about 250,

0:28:30 > 0:28:33but you open the flaps and that keeps the temperature.

0:28:33 > 0:28:36- So the fish is in.- On the paper?

0:28:36 > 0:28:38That's on the paper, straight on charcoal.

0:28:38 > 0:28:42So now we've got to start the sauce. Wash my hands.

0:28:42 > 0:28:46The barbecue looks slightly like an unexploded bomb

0:28:46 > 0:28:49they dig up in London from time to time from World War II.

0:28:49 > 0:28:52Well, I haven't seen one like that before! You've got charcoal there.

0:28:52 > 0:28:54Charcoal.

0:28:54 > 0:28:58It's ceramic, and the idea behind it is that it keeps the temperature in.

0:28:58 > 0:29:03As you can see, I can hold it. It's not that hot. It doesn't smoke.

0:29:03 > 0:29:10- It's beautiful! So quickly I'm going to wash my knife.- I'll get this on.

0:29:10 > 0:29:14So these veg are to go with it. Courgettes, peppers...

0:29:14 > 0:29:20- Onion, which is there.- I'll do that. - I'll quickly get the sauce on.

0:29:20 > 0:29:21You're doing a rosemary sauce?

0:29:21 > 0:29:26A rosemary butter sauce, so it's basically shallot, garlic,

0:29:26 > 0:29:28sweated down until transparent.

0:29:28 > 0:29:32Add the wine and vinegar, reduce as quickly as you can. Pass it off.

0:29:32 > 0:29:36- And then you add the cream. - Simple as that.

0:29:36 > 0:29:39- I've got a bit of oil in there.- Yeah.

0:29:39 > 0:29:44I season them at the last minute, because the salt brings out

0:29:44 > 0:29:47the moisture of the vegetables and you won't get a good colouration.

0:29:47 > 0:29:49We want that roasted flavour.

0:29:49 > 0:29:53But basically, shallots are going to get transparent

0:29:53 > 0:29:56and then you add vinegar and wine...

0:29:56 > 0:29:58SIZZLING

0:30:00 > 0:30:02Bring that down as quick as we can.

0:30:02 > 0:30:05Your career has taken you all over the place - France - all over

0:30:05 > 0:30:08- the place.- Yes, started off in Hampshire.

0:30:08 > 0:30:12- I don't know if you remember. - You mentioned this earlier.- Yeah.

0:30:12 > 0:30:16We were working more or less... Next restaurants?

0:30:16 > 0:30:19We used to play football together years ago.

0:30:19 > 0:30:22- I don't remember playing football. - You should do because you always won.

0:30:22 > 0:30:26Oh, yeah, I do remember that then! I don't remember football at all.

0:30:26 > 0:30:29Well, that was '93, so a lot has changed since then for both of us.

0:30:29 > 0:30:32- Where were you down there? - I was at the Provence.

0:30:32 > 0:30:35It was a little restaurant in Lymington.

0:30:35 > 0:30:40And from there I did some time in Marco, I did some time in Yorkshire.

0:30:40 > 0:30:43I went to a two-star in France, I went back to Yorkshire...

0:30:46 > 0:30:49I think, for me...

0:30:49 > 0:30:52- What took you to Cambridge? - Well, to be honest, the restaurant...

0:30:52 > 0:30:56I found the restaurant with my business partner.

0:30:56 > 0:31:01It's a beautiful location. So now we are going to pass this off quickly.

0:31:01 > 0:31:03That's the reduction. There you go.

0:31:03 > 0:31:08So now I'm going to bring that to the boil. The lettuce is there.

0:31:08 > 0:31:11- Chuck that in at the last moment. - So, Cambridge...

0:31:11 > 0:31:15Cambridge, to be honest with you, it was a bit of a gastronomic

0:31:15 > 0:31:17nightmare when I first went to Cambridge.

0:31:19 > 0:31:22- Because there was nothing...? - There was nothing there.

0:31:22 > 0:31:25Even getting supplies there was really difficult.

0:31:25 > 0:31:26SIZZLING

0:31:26 > 0:31:29And now there are some great restaurants popping up.

0:31:29 > 0:31:31And I think it's nice to see.

0:31:31 > 0:31:35But Midsummer, we built it and built it and reinvested, and now it's...

0:31:35 > 0:31:39Yeah, it's making money and I'm very happy.

0:31:39 > 0:31:40I've got a great team.

0:31:40 > 0:31:42That's the main thing!

0:31:42 > 0:31:44Making money is the important thing!

0:31:44 > 0:31:47- Have we got any rosemary in there yet?- No.

0:31:47 > 0:31:48I'm going to reduce that.

0:31:48 > 0:31:51I need to boil the cream, otherwise it will split.

0:31:51 > 0:31:55Just reduce it slightly. I stick the rosemary in at the last minute.

0:31:55 > 0:31:58- There's your veg. We put the lettuce in there as well?- Yeah.

0:31:58 > 0:32:01A lot of people wouldn't cook with lettuce,

0:32:01 > 0:32:03but you mention France. They cook with Little Gems.

0:32:03 > 0:32:05Yeah, it's one of those flavours.

0:32:05 > 0:32:08It wilts down, it keeps the moisture. I love it. I cook with lettuce a lot.

0:32:08 > 0:32:11I use Iceberg a lot, Little Gem a lot.

0:32:11 > 0:32:13It's a flavour other people don't use.

0:32:13 > 0:32:17The French do it quite a lot with peas and lettuce, which is great.

0:32:17 > 0:32:20When all was in France, the place I worked was in Tours, which is

0:32:20 > 0:32:22the garden of France.

0:32:22 > 0:32:25And the chef had 108 different varieties of tomato growing.

0:32:25 > 0:32:26And it was just...

0:32:26 > 0:32:30It was an experience I wouldn't have got in the UK.

0:32:30 > 0:32:33And I think you come back a stronger cook when you've worked in France.

0:32:33 > 0:32:38- I think it's really important... I'm going to check the fish, James.- Yep.

0:32:38 > 0:32:43As you can see, it's cooking through, but we're about a minute away

0:32:43 > 0:32:45- if we've got time. - Yeah, we've got time.

0:32:45 > 0:32:49- You've got to finish that sauce.- Now we are going to add some butter.

0:32:49 > 0:32:51- Do you want a whisk?- Yeah.

0:32:51 > 0:32:53- A big one.- There you go.

0:32:53 > 0:32:57- I'm just going to whisk that in.- Do you want me to do that?- Yeah, go on.

0:32:57 > 0:32:59Just up the road from you, you're doing...

0:32:59 > 0:33:02Is it up the road from you in Cambridge?

0:33:02 > 0:33:05Yeah, we are doing Harvest At Jimmy's,

0:33:05 > 0:33:09which I'm really excited about. I'm doing it with the barbecue, actually.

0:33:09 > 0:33:13I'm doing an experience. It's going to be music and...

0:33:13 > 0:33:15What we are trying to do is theme music and food together.

0:33:15 > 0:33:19You're going to go through seven different rooms - an Indian room,

0:33:19 > 0:33:23an English room, and it's all going to be cooked on the egg.

0:33:23 > 0:33:26And the final bit is you get to the rooftop terrace

0:33:26 > 0:33:28and overlook the bands playing.

0:33:28 > 0:33:31So you'll be able to sit there with your dessert, glass of champagne.

0:33:31 > 0:33:34- This is that Jimmy Doherty's farm.- That's it.

0:33:34 > 0:33:39- Mini Glastonbury meets a food show, is that right?- Yeah.

0:33:39 > 0:33:42I think it's a bit posher... A bit of a posher...

0:33:42 > 0:33:44It's a good combination, food and music.

0:33:44 > 0:33:47- You're there as well, aren't you?- I am there.

0:33:47 > 0:33:49Not doing the barbecue, though.

0:33:49 > 0:33:51I don't know why I got roped into the barbecue.

0:33:51 > 0:33:55- Because nobody else wanted to do it, mate!- That's it!

0:33:55 > 0:33:59So, basically, with the sauce, for me,

0:33:59 > 0:34:02lemon juice just finishes everything.

0:34:02 > 0:34:06So I'll add some lemon juice, give it a quick taste, make sure it's fine.

0:34:08 > 0:34:13It's got real acidity, but you've got the sweetness. Season that up.

0:34:13 > 0:34:14So now what we are going to do...

0:34:16 > 0:34:21..is...take some of the roasted veg... It smells absolutely gorgeous.

0:34:21 > 0:34:26- It's simple, isn't it?- It is simple, it's something anyone can do.

0:34:26 > 0:34:31- It's got colours. It just screams summer, really, doesn't it?- Yeah.

0:34:31 > 0:34:33Look at that.

0:34:33 > 0:34:36You want the fish, which is perfect.

0:34:36 > 0:34:39I'm just going to put little bit of sauce around the outside.

0:34:39 > 0:34:41I'll lift that off for you.

0:34:44 > 0:34:49- That's cooked on the paper.- Yeah. As you can see, the paper isn't burnt.

0:34:49 > 0:34:56Flip it over. You can smell the... It smells gorgeous.

0:34:56 > 0:34:59- How brilliant is that? - Just to finish it off,

0:34:59 > 0:35:02a tiny bit of lemon juice.

0:35:02 > 0:35:03Just to bring out that acidity.

0:35:03 > 0:35:05I'm going to give the plate a quick wipe.

0:35:05 > 0:35:07So, remind us what that is again?

0:35:07 > 0:35:10So, basically, it's barbecued dorade

0:35:10 > 0:35:13with Parma ham, roasted Provencal vegetables

0:35:13 > 0:35:15and a rosemary-butter sauce.

0:35:15 > 0:35:18- Brilliant, for your first time live on TV.- Thank you ever so much.

0:35:23 > 0:35:25I've just heard him breathe a big sigh of relief there!

0:35:25 > 0:35:27LAUGHTER

0:35:27 > 0:35:30He's done. Right, you can sit down and relax now. So, have a seat.

0:35:30 > 0:35:33- Thank you.- There you go. Dive into that. Looks spectacular.

0:35:33 > 0:35:34It really does, yeah.

0:35:34 > 0:35:37Now, you said if you can't get that dorade or bream,

0:35:37 > 0:35:40which is often found a lot in the Med, south of France...

0:35:40 > 0:35:43- You could do it with mackerel. - Salmon's really good, I suppose.

0:35:43 > 0:35:45- Salmon's brilliant. - Sea bass, bream...

0:35:45 > 0:35:46Sea bass, yeah.

0:35:47 > 0:35:49- Mmm.- So simple.- Yum.

0:35:49 > 0:35:52And you can taste the barbecue sort of flavour in that ham as well.

0:35:52 > 0:35:54Really easy. And the rosemary,

0:35:54 > 0:35:56you wouldn't often put rosemary and cream

0:35:56 > 0:35:57and all of that kind of stuff...

0:35:57 > 0:35:59I love rosemary. It's just that Mediterranean...

0:35:59 > 0:36:02For me, that was where my background of cooking came from,

0:36:02 > 0:36:04the Mediterranean. It was the '80s and '90s.

0:36:04 > 0:36:06- Very simple, very good.- Mmm. That's really delicious, yeah.

0:36:06 > 0:36:07Absolutely delicious.

0:36:12 > 0:36:14Just in case you were wondering, Marcus Brigstocke grew that

0:36:14 > 0:36:17facial hair for a role he was playing.

0:36:17 > 0:36:18He doesn't usually look like that.

0:36:18 > 0:36:21And remember, never barbecue indoors.

0:36:21 > 0:36:23Now, continuing on with the fishy theme,

0:36:23 > 0:36:26it's the turn of the fantastic late, great, Keith Floyd,

0:36:26 > 0:36:29and today, he is on the hunt for some trout.

0:36:29 > 0:36:32As a boy, the first fish I caught and cooked was a wild trout,

0:36:32 > 0:36:34on a Somerset May morning,

0:36:34 > 0:36:37so I can't get excited about trout farms.

0:36:37 > 0:36:40Tanks of sullen fish waiting for the supermarket's order

0:36:40 > 0:36:43make me sad, because these days, the apocryphal trout

0:36:43 > 0:36:47is the gastronomic crutch of the lazy or unscrupulous restaurateur.

0:36:47 > 0:36:50But here on the river Mole, Caroline Boa's recipe for trout

0:36:50 > 0:36:54is intriguing, if you read the right newspaper.

0:36:54 > 0:36:57- Well, it has to be a tabloid. - It has to be a tabloid?- Definitely.

0:36:57 > 0:37:00Can't you rip up The Times? I'm sure it would taste a bit better.

0:37:00 > 0:37:03Well, I suppose if you've got the time, you could rip up The Times.

0:37:03 > 0:37:05Well, we haven't got the time for The Times.

0:37:05 > 0:37:07Clive, I know you've been out of the business for a long time.

0:37:07 > 0:37:09Come down and have a look at the trout

0:37:09 > 0:37:12so we can show the good people at home the essential ingredients.

0:37:12 > 0:37:15Which are: fresh trout from Caroline's farm

0:37:15 > 0:37:17right outside the window here,

0:37:17 > 0:37:20sea salt, for seasoning it in a moment,

0:37:20 > 0:37:22a little lemon juice as well,

0:37:22 > 0:37:26which we're going to put on, and surprise, surprise,

0:37:26 > 0:37:31a prime ingredient - one of Mr Murdoch's poorer efforts.

0:37:31 > 0:37:33- OK. You're the expert here. - All right.

0:37:33 > 0:37:34You show me what we're going to do.

0:37:34 > 0:37:37I'm putting the fish literally like that in the newspaper,

0:37:37 > 0:37:40apart from putting some sea salt in the cavity, as we call it.

0:37:40 > 0:37:44- Or its tummy.- Tummy. I'm not going to do anything to it.

0:37:44 > 0:37:46No butter, no other ingredients.

0:37:46 > 0:37:50Now I'm going to make it up into, I hope, a neat parcel.

0:37:50 > 0:37:53Can you make Christmas trees and things like that out of newspaper?

0:37:53 > 0:37:55You could try!

0:37:55 > 0:37:58I bet you were good at school, at sort of handicrafts and things.

0:37:58 > 0:38:00- Girl Guides.- Girl Guides!

0:38:00 > 0:38:03- I've always wanted to cook with a Girl Guide.- Now...

0:38:03 > 0:38:07Come on, this is the important bit, you halfwit.

0:38:07 > 0:38:11This is the essential preparation process.

0:38:11 > 0:38:13And now you soak it until it's really wet.

0:38:13 > 0:38:16I mean, not dripping, but really wet.

0:38:16 > 0:38:19I'll give it a shake in a minute to get off the drips.

0:38:21 > 0:38:24- OK.- Now, that one is ready. - Ready for what?

0:38:24 > 0:38:25- To go in the oven.- Oh, we cook it...

0:38:25 > 0:38:28- We don't have to eat it out of the raw newspaper?- You'll see.

0:38:28 > 0:38:30Fine, fine. Good.

0:38:30 > 0:38:34OK. Have a drink. Don't worry about the cameras, much more fun. Cheers.

0:38:36 > 0:38:39- Great.- Right.- A mouthful of salt helps it go down.

0:38:39 > 0:38:40Not bad wine, actually.

0:38:40 > 0:38:42You see? You nearly forgot the salt, didn't you?

0:38:42 > 0:38:44You got overexcited! THEY LAUGH

0:38:44 > 0:38:46It's the wine that does it.

0:38:49 > 0:38:52- And then, repeat procedure. - Repeat procedure with the tap.

0:38:52 > 0:38:54Under the tap.

0:38:54 > 0:38:57- We'll do this one.- OK.

0:38:57 > 0:39:00Give it a shake. Now they're going into the oven just like that.

0:39:00 > 0:39:02Excellent. Of course, you know,

0:39:02 > 0:39:04any sort of fish can be cooked in this way, or not?

0:39:04 > 0:39:07It's a very good way for any whole fish that's got a skin on it,

0:39:07 > 0:39:10and you'll see why in a minute, but it's a terrific way

0:39:10 > 0:39:13for some sea fish which tend to make the house rather smelly.

0:39:13 > 0:39:16Because there is no smell. The smell stays inside the newspaper.

0:39:16 > 0:39:17Oh, it's really good.

0:39:17 > 0:39:20So there's a smashing tip for those of you that like to eat fish

0:39:20 > 0:39:22but can't stand the smell, gutless lot that you are.

0:39:22 > 0:39:25Well, it does actually make the house stink

0:39:25 > 0:39:27- when you've been cooking herring. - Don't you mind having...?

0:39:27 > 0:39:31I mean, surely the good thing about food are the smells that go with it.

0:39:31 > 0:39:33I mean, the good thing about farming

0:39:33 > 0:39:36is the smell of the dung and all that. Isn't that part of life?

0:39:36 > 0:39:38I don't know, when you wake up in the morning

0:39:38 > 0:39:40and you come downstairs and the kitchen stinks of sort of...

0:39:40 > 0:39:43Yeah, but you're... I mean, you're here on your lovely farm.

0:39:43 > 0:39:46You've got goats and geese and chickens and sheep

0:39:46 > 0:39:47and things like that.

0:39:47 > 0:39:50I'd rather have dung than stale herring smell.

0:39:50 > 0:39:53You're not a disillusioned romantic, are you? Anyway...

0:39:53 > 0:39:56- You could say that. - Into the oven with those.- OK.

0:39:56 > 0:39:59Allow me, ma'am. I am a gentleman, after all.

0:39:59 > 0:40:02- And I like to open an oven for a lady.- OK.

0:40:02 > 0:40:03So, what's happening to them now?

0:40:03 > 0:40:09They're going into a hot oven, and they will take about 20 minutes,

0:40:09 > 0:40:12but the thing is that you know they're cooked

0:40:12 > 0:40:15- when the newspaper is dry, so it's foolproof.- Absolutely perfect.

0:40:15 > 0:40:17- And odourless.- And odourless.- Fine.

0:40:17 > 0:40:20Now, stay down there for a second and bring the other ones out,

0:40:20 > 0:40:23because, you see, we're running a bit short on time,

0:40:23 > 0:40:24and the pubs will open in a minute,

0:40:24 > 0:40:26and we don't want to miss the first drink of the evening.

0:40:26 > 0:40:28We've done one of those things

0:40:28 > 0:40:30that this programme has vowed never to do.

0:40:30 > 0:40:32Just shows you can't believe everything you hear.

0:40:32 > 0:40:35We have, I'm afraid, got some already ready,

0:40:35 > 0:40:36just happened to have in the oven.

0:40:36 > 0:40:39Bring them on, my darling, and we'll go and eat. There we are.

0:40:39 > 0:40:43Two prepared beautiful newspaper trout, courtesy of Caroline.

0:40:43 > 0:40:45We're going to eat them now.

0:40:49 > 0:40:54- Now, I'm bound to make a pig's ear of this. Am I doing it right?- Yes.

0:40:54 > 0:40:58The outside bits, you can be fairly brutal. It's just the last layer.

0:40:58 > 0:41:01I couldn't be brutal to a piece of food to save my life!

0:41:02 > 0:41:03Right, I see what you mean.

0:41:03 > 0:41:05The last layer, you've got to be careful how you...

0:41:05 > 0:41:10Because the object now is to use the paper to peel the skin away.

0:41:10 > 0:41:12That's right. It should take the skin with it.

0:41:12 > 0:41:15It won't have newsprint all over the fish?

0:41:15 > 0:41:17It won't have anything,

0:41:17 > 0:41:20because all the skin and everything comes away with the newspaper.

0:41:20 > 0:41:23Are you sure? You've done yours beautifully. Look, Clive.

0:41:23 > 0:41:26Hers is perfect. Just in case I make a pig's ear of this,

0:41:26 > 0:41:29look at this one to see how it really works.

0:41:29 > 0:41:31But, on the other hand...

0:41:31 > 0:41:36- Is it coming?- With a masterly stroke of genius...- There you go!

0:41:36 > 0:41:38- Now...- Turn it over with a swift...

0:41:38 > 0:41:41- With a very swift plop like that. - Yes.

0:41:41 > 0:41:42That's it.

0:41:44 > 0:41:47I haven't done it too well. Actually, I've done quite well, haven't I?

0:41:47 > 0:41:50Those of you who don't like the head, by the way, there's a unique moment

0:41:50 > 0:41:53to hack the head off, those of you who are a bit squeamish.

0:41:53 > 0:41:55Let me take away all the gubbins.

0:41:55 > 0:41:57- Lovely! Thanks very much. - There you are.- Great.

0:41:57 > 0:42:00- Have some lemon.- Good. Thank you. And some salt, probably.

0:42:00 > 0:42:02Well, I'm going to taste it absolutely au naturel first of all,

0:42:02 > 0:42:04because I think the idea of this is,

0:42:04 > 0:42:06since it's been cooked with all the flavours kept in,

0:42:06 > 0:42:09the true flavour of your wonderful fish should come out, shouldn't it?

0:42:09 > 0:42:11- That's right. - But, one thing I must say,

0:42:11 > 0:42:14without wishing to cause any offence or anything at all like that,

0:42:14 > 0:42:17I mean, trout farms seem to be springing up in such sort of

0:42:17 > 0:42:20profligation these days, you're almost getting to the point

0:42:20 > 0:42:23where it says, you know, "last trout farm before the motorway."

0:42:23 > 0:42:26You know? But you reckon yours are the best trout,

0:42:26 > 0:42:28and this is going to be the proof of the pudding, isn't it?

0:42:28 > 0:42:34- Why are yours so good?- Well, I think a lot of it depends on the water.

0:42:34 > 0:42:40I mean, we use a river that comes straight down from Exmoor,

0:42:40 > 0:42:43and therefore, the river runs over granite and is very clean.

0:42:44 > 0:42:49And it has a lot of mineral salts in it and all that sort of thing.

0:42:49 > 0:42:52Also, the fish get an enormous turnover of water.

0:42:52 > 0:42:56They're not sitting in sort of a muddy pond like that,

0:42:56 > 0:43:00they're just actually having a turnover.

0:43:00 > 0:43:04- Have some salad. Have some salad. - No, the fish is just too good.

0:43:04 > 0:43:07Actually, look me in the eye, Clive, please.

0:43:07 > 0:43:11I'd like to make a sincere gesture. This fish is absolutely brilliant.

0:43:11 > 0:43:14It really is. I recommend it as a way of cooking it.

0:43:14 > 0:43:17It's quite the nicest trout I've ever had. Absolutely splendid.

0:43:17 > 0:43:20- But do you enjoy cooking, in fact? - This is an awful admission.

0:43:20 > 0:43:22- I hate cooking!- You hate cooking?!

0:43:22 > 0:43:24I'm always having to cook, and I really don't like cooking at all.

0:43:24 > 0:43:27That's why, in many ways, I find this such a super recipe.

0:43:27 > 0:43:29It's so easy to do.

0:43:29 > 0:43:31And when I've got people for lunch or something,

0:43:31 > 0:43:35I do it like this, and then do it the night before,

0:43:35 > 0:43:39and then in the morning, I just cut it open, and I've got cold...

0:43:39 > 0:43:42Usually, I use a big one, and I've got it cold and pink

0:43:42 > 0:43:45and lovely for a buffet, and put cucumber and stuff on it.

0:43:45 > 0:43:47- Makes it look pretty like scales. - Exactly.

0:43:47 > 0:43:50And that's the easiest thing you can possibly do for a lunch party.

0:43:50 > 0:43:52All you've got to do is make some salad.

0:43:52 > 0:43:56And you don't have to fiddle about on the day, which is so much nicer.

0:43:56 > 0:43:58It's a very good source of protein,

0:43:58 > 0:44:01which is now actually at a price

0:44:01 > 0:44:04as low as any other source of protein.

0:44:04 > 0:44:07- I mean, it's less expensive than most meat.- Sure.

0:44:07 > 0:44:10It's no longer the luxury dish it always was, are you saying?

0:44:10 > 0:44:12No, that's right. That's right.

0:44:12 > 0:44:14I mean, it would be nice to keep the luxury image

0:44:14 > 0:44:16and for people to think that they should have it for parties

0:44:16 > 0:44:19and stuff, but in actuality, it's really less expensive

0:44:19 > 0:44:26than almost any of the white fish or of meat or anything like that.

0:44:26 > 0:44:31- What could be done to help sell more? - Education, I suppose.

0:44:31 > 0:44:33People have got to be taught that it is not only

0:44:33 > 0:44:37a good source of protein, but also a delicious meal,

0:44:37 > 0:44:39and an inexpensive one.

0:44:39 > 0:44:41Time and time and time again,

0:44:41 > 0:44:43everybody we speak to on these programmes,

0:44:43 > 0:44:46the word "education" and then a lack of it comes up.

0:44:46 > 0:44:48What is actually wrong with the Brits?

0:44:48 > 0:44:49Why don't they eat fish properly?

0:44:49 > 0:44:51Maybe it's just that we all moan a lot!

0:44:53 > 0:44:55I don't know. I don't know.

0:44:55 > 0:44:59I think people are very hidebound in the type of food that they eat.

0:44:59 > 0:45:03- I think more than they ought to be. - So they're a boring old lot, really?

0:45:04 > 0:45:08- You said it! - Well, you think so, or not?

0:45:08 > 0:45:09No, I don't think so.

0:45:09 > 0:45:12I think that when people discover new foods

0:45:12 > 0:45:16and how easy it is to eat them and to cook them and enjoy them,

0:45:16 > 0:45:18then I think that they do change.

0:45:18 > 0:45:22But I think that they have got to do a bit more changing.

0:45:27 > 0:45:29So there you are, my little red herrings.

0:45:29 > 0:45:31Like the lady said, sharpen up a bit.

0:45:33 > 0:45:35Anyway, we set sail from Newlyn with Frank

0:45:35 > 0:45:38and Phil on a course to the blood pit.

0:45:38 > 0:45:41A centuries-old fishing ground so named out of respect for

0:45:41 > 0:45:44countless tons of pilchards that met their maker here.

0:45:44 > 0:45:48We too would drift and haul nets by hand in the time-honoured fashion,

0:45:48 > 0:45:51except that we would be aided tonight by a little

0:45:51 > 0:45:53magic box called a fish finder.

0:45:53 > 0:45:55Though I doubt that these boys need such a device.

0:45:55 > 0:45:57Floyd on fish takes life pretty seriously.

0:45:57 > 0:46:00When we came down to Newlyn today... MAN SHOUTS

0:46:00 > 0:46:02Would you be quiet a minute, please? Sorry about that.

0:46:02 > 0:46:04Just while I get this very difficult piece out for

0:46:04 > 0:46:06the punters at home, do you know what I mean?

0:46:06 > 0:46:09They're all landlubbers. They don't know how hard you work.

0:46:09 > 0:46:12Because we wanted to get some really good pilchards,

0:46:12 > 0:46:16we came down to Newlyn, which 30 years and more ago was one of

0:46:16 > 0:46:20the hubs, the centres of the pilchard industry which supported

0:46:20 > 0:46:24thousands of families in canneries, the woman working, cleaning the fish,

0:46:24 > 0:46:27hundreds of men out on the boats catching the stuff.

0:46:27 > 0:46:30In fact, there were so many boats that at night their lights

0:46:30 > 0:46:33twinkling around the place looked like floating villages at sea.

0:46:33 > 0:46:36As I said, we came to Newlyn and what do we find?

0:46:36 > 0:46:39A tin of Japanese pilchards!

0:46:39 > 0:46:41Well, I believe in these fishermen.

0:46:41 > 0:46:43I think they're going to catch this stuff

0:46:43 > 0:46:46and I'm going to heave this bloody rubbish over the side.

0:46:46 > 0:46:49# A good sword and a trusty hand

0:46:49 > 0:46:51# A merry heart and true

0:46:51 > 0:46:55# King James's men shall understand

0:46:55 > 0:46:57# What Cornish lads can do

0:46:57 > 0:47:00# And have they fixed the where and when?

0:47:00 > 0:47:03# And shall Trelawny die?

0:47:03 > 0:47:06# Here's 20,000 Cornish men

0:47:06 > 0:47:10# Will know the reason why

0:47:10 > 0:47:13# And shall Trelawny live?

0:47:13 > 0:47:17# And shall Trelawny die?

0:47:17 > 0:47:20# Here's 20,000 Cornish men

0:47:20 > 0:47:23# Will know the reason why! #

0:47:25 > 0:47:29What a shame the bobbing red sails of the pilchard boats are no more.

0:47:29 > 0:47:31Replaced by huge trawlers that suck the ocean,

0:47:31 > 0:47:35not only of Cornwall's proud heritage but its fish too,

0:47:35 > 0:47:37and with a shameful disregard for tomorrow.

0:47:37 > 0:47:40Oh, there's a romantic sight for you, isn't it?

0:47:40 > 0:47:41Red sails in the sunset.

0:47:41 > 0:47:43It's what pilchard fishing is all about,

0:47:43 > 0:47:47pilchard eating too cos eating fish is great fun.

0:47:47 > 0:47:48The French and the Italians

0:47:48 > 0:47:51and all that all gloat over their sardines

0:47:51 > 0:47:56and charcoal grill them. Pilchards they catch too, and they put them

0:47:56 > 0:48:00in spicy tomato sauce, they call them escabeche of pilchards.

0:48:00 > 0:48:03And when we go on holiday we say, "Oh good, escabeche and pilchards.

0:48:03 > 0:48:05"Jolly good. Read that in the Good Food guide and things.

0:48:05 > 0:48:08"Absolutely splendid." Will they eat a pilchard? Will they hell.

0:48:08 > 0:48:11But when we've caught some in this ancient and lovely method,

0:48:11 > 0:48:14if only you could be with us here now, you'd really enjoy it.

0:48:14 > 0:48:19The sky, the light, these wonderful blokes cracking jokes all the time,

0:48:19 > 0:48:21they're going to tell us the whole tale in a moment.

0:48:21 > 0:48:25But as night fell, Frank and Phil exchanged anxious glances.

0:48:25 > 0:48:27You see, there was a woman on board

0:48:27 > 0:48:31and Frank was muttering darkly about her black net.

0:48:31 > 0:48:33So in the hope of easing the atmosphere,

0:48:33 > 0:48:35I asked Frank how to cook a pilchard.

0:48:35 > 0:48:37- I've never ate a pilchard in me life.- Have you not?- No.

0:48:37 > 0:48:39That is the truth.

0:48:39 > 0:48:42The best way to make this is...

0:48:42 > 0:48:45to scrawl them. Put them in the sun.

0:48:45 > 0:48:49- And that dries them? - And then they're handsome then.

0:48:49 > 0:48:52But it's no good for you to...

0:48:52 > 0:48:54I know you're a cook.

0:48:54 > 0:48:59But our way is to marinate them or scrawl them.

0:48:59 > 0:49:01Are you allowed to drink on boats?

0:49:01 > 0:49:04Well...

0:49:04 > 0:49:07Phil is a teetotaller,

0:49:07 > 0:49:09but I ain't a teetotaller.

0:49:09 > 0:49:11Fancy a little drop? It will warm us up a bit.

0:49:11 > 0:49:14- That's a drop of good stuff. - Well, it's better for us.

0:49:14 > 0:49:17Put the label away from the camera, we mustn't advertise these things.

0:49:17 > 0:49:22Good job it's here. I got the name for a drop or three.

0:49:22 > 0:49:24And a good drop of stuff it is too.

0:49:24 > 0:49:27It's not very nice.

0:49:27 > 0:49:30- Will you have any?- No, not now. I've just had me tea.

0:49:30 > 0:49:32Birds are quiet.

0:49:32 > 0:49:35- Are we going to catch any of these fish, do you think?- Yes, we are.

0:49:35 > 0:49:37- Always have faith.- Yes.

0:49:37 > 0:49:39Have you ever not caught anything?

0:49:39 > 0:49:44Well, I don't think we've ever hauled nets without anything, eh?

0:49:44 > 0:49:46We've had three ton in the last two nights.

0:49:46 > 0:49:49- So we're on for a good chance. - We should be.

0:49:51 > 0:49:55How much longer are we going to wait to pull any pilchards in?

0:49:55 > 0:49:56A quarter of an hour, 20 minutes.

0:49:56 > 0:50:01Altogether, in about three hours, I suppose, from start to finish.

0:50:01 > 0:50:04We come out and we gotta look where we're going to drift to.

0:50:04 > 0:50:06- It's a lovely night. - Oh, it's a smashing night.

0:50:06 > 0:50:08Good night for a murder.

0:50:09 > 0:50:11Well, you can murder one of that lot.

0:50:11 > 0:50:13If we do catch any, who's going to buy them,

0:50:13 > 0:50:17- who are you going to sell them too? - Eh, jousters.

0:50:17 > 0:50:19That's the people who go around with their little carts

0:50:19 > 0:50:23and selling to the doors.

0:50:23 > 0:50:25- That still happens?- Oh, yes.

0:50:25 > 0:50:26A lot of jousters are out.

0:50:26 > 0:50:31- People can still buy a fresh pilchard off the jouster?- Yeah.

0:50:31 > 0:50:34And the rest, the canning factory?

0:50:34 > 0:50:37No, we fish for a salter.

0:50:37 > 0:50:40- Salt them and send them to Italy. - That's miles.

0:50:40 > 0:50:44In Bristol, where I live, I couldn't get a pilchard from one year

0:50:44 > 0:50:47to the next, but the Italians can get them.

0:50:47 > 0:50:49That doesn't seem fair to me.

0:50:49 > 0:50:53I think, going back to 30 year ago, 95% of the pilchards went to Italy.

0:50:53 > 0:50:55All of them.

0:50:55 > 0:51:01Sent to America which went to the Italian immigrants that was there.

0:51:03 > 0:51:07All of them went to Genoa and all these places.

0:51:08 > 0:51:11And now these are put on the ends of the barrels.

0:51:11 > 0:51:17And also every seller used to do his own fish, used to huddle them then.

0:51:17 > 0:51:19What does that mean?

0:51:19 > 0:51:26He used to put them in a little rig and salt them out of the tank.

0:51:26 > 0:51:28It was called huddled.

0:51:28 > 0:51:31You see pictures of them in some old magazines.

0:51:34 > 0:51:39But they've played a great part in the fishing industry of Cornwall.

0:51:39 > 0:51:42They were the foundations of all the fishing.

0:51:42 > 0:51:45# And shall Trelawny live?

0:51:45 > 0:51:49# And shall Trelawny die?

0:51:49 > 0:51:52# Here's 20,000 Cornish men

0:51:52 > 0:51:59# Will know the reason why! #

0:51:59 > 0:52:02Well, my friends on the boat have been heaving this net in my hands

0:52:02 > 0:52:05the last 20 minutes. We've got one pilchard so far.

0:52:05 > 0:52:07I hope I did the right thing by throwing

0:52:07 > 0:52:09the tin of Japanese stuff over the side.

0:52:09 > 0:52:13Plenty of time, lots of faith we'll get lots more.

0:52:13 > 0:52:15We'll still have a good amount at the end of tonight.

0:52:15 > 0:52:19Look at them. Aren't they pretty? Handsome, I think the word is.

0:52:19 > 0:52:21Handsome. Lovely.

0:52:24 > 0:52:28Another half hour, another huge length of net.

0:52:28 > 0:52:30And nothing.

0:52:30 > 0:52:33Spirits were low and it wasn't just the cold night.

0:52:33 > 0:52:38Something was wrong, we'd run out of whiskey.

0:52:38 > 0:52:40We're trying to get some good luck into all of this

0:52:40 > 0:52:42and they tell me they won't sing.

0:52:42 > 0:52:44That I've got to sing the Cornish anthem. I don't know what it is.

0:52:44 > 0:52:48- Tell the words again. - The Cornish anthem is Trelawny.

0:52:48 > 0:52:51What are the words? Fish and tin...

0:52:51 > 0:52:54That's the other one.

0:52:54 > 0:52:56Fish and tin and copper, boys.

0:52:56 > 0:53:00And Tre and Pol and Pen.

0:53:00 > 0:53:01What's the tune?

0:53:04 > 0:53:07I've got no orchestra here.

0:53:07 > 0:53:09But it's something like...

0:53:09 > 0:53:11# For 'tis fish and tin and copper, boys

0:53:11 > 0:53:14# And Tre and Pol and Pen

0:53:14 > 0:53:16# Heave the ropes, me babbies, hard

0:53:16 > 0:53:19# Get them buggers in. #

0:53:19 > 0:53:22- That's about the best I can do. - That will do for the time.

0:53:24 > 0:53:26They think we're all drunk.

0:53:26 > 0:53:28No, we haven't had a drop all day.

0:53:30 > 0:53:33Oh, you can't organise when you want them.

0:53:34 > 0:53:36All up in here last week.

0:53:36 > 0:53:41And, another thing, we could have a Jonah on board.

0:53:41 > 0:53:44- Jonah?- Yes.- What's that?

0:53:44 > 0:53:48- Two maidens here.- Oh, I see.

0:53:48 > 0:53:49That's the women's fault.

0:53:49 > 0:53:53But the gulls are coming. Is that a hopeful sign?

0:53:53 > 0:53:56Yeah, well, they're seeing about who's holding their feet up.

0:53:57 > 0:54:01No, you can't lie. The last time we were here...

0:54:01 > 0:54:03we had two ton.

0:54:04 > 0:54:06There we are.

0:54:06 > 0:54:09And here we are now for what you call...

0:54:10 > 0:54:12..black net.

0:54:12 > 0:54:15Oh, dear. Black net, black night.

0:54:20 > 0:54:21So I'm afraid, my gastronauts,

0:54:21 > 0:54:23we're going to be rather hungry tonight

0:54:23 > 0:54:27because after five hours of working really hard out in the night in

0:54:27 > 0:54:32the Cornish sea, we've got a black net, which in the trade means - zero.

0:54:32 > 0:54:36And for our pains we've got four pilchards.

0:54:36 > 0:54:39I really wish I hadn't thrown that tin over the side now.

0:54:42 > 0:54:45This is absolutely fabulous.

0:54:45 > 0:54:48The best and the freshest pilchards you've ever seen.

0:54:48 > 0:54:50I don't think you'll be very happy about having to eat them

0:54:50 > 0:54:53at this luxurious resort and this splendid table.

0:54:53 > 0:54:55But after the day I've had, I don't give a damn.

0:54:55 > 0:54:58And I can't even be bothered to tell you how to cook them

0:54:58 > 0:55:00because if you don't know how to cook them,

0:55:00 > 0:55:02grill fresh pilchard, then you know nothing.

0:55:02 > 0:55:04Excuse me a sec.

0:55:14 > 0:55:17Those are absolutely fantastic. They really are.

0:55:17 > 0:55:21Although they're brilliant, I still think the final score is

0:55:21 > 0:55:23Newlyn 3 and Japan 27.

0:55:27 > 0:55:31It's always great to see a classic piece of Keith Floyd there.

0:55:31 > 0:55:33We're looking back at some of the great cooking from

0:55:33 > 0:55:35the Saturday Kitchen back catalogue.

0:55:35 > 0:55:39Still to come, it was Vivek's first attempt at the omelette challenge.

0:55:39 > 0:55:41And he was up against the mighty

0:55:41 > 0:55:43and always on the top of the board Paul Rankin.

0:55:43 > 0:55:46Will Paul's experience scare him off?

0:55:46 > 0:55:48Find out how they both do in a little while.

0:55:48 > 0:55:51Marcus Wareing poaches crowns of quail

0:55:51 > 0:55:53and serves them in his own unique way.

0:55:53 > 0:55:56The delicious birds are served with watermelon, spring onions,

0:55:56 > 0:55:59cobnuts and a quail vinaigrette.

0:55:59 > 0:56:02And Coast's Neil Oliver faced his Food Heaven or Food Hell.

0:56:02 > 0:56:03Would he get his Food Heaven -

0:56:03 > 0:56:07venison with my hearty venison pie served with red onion marmalade?

0:56:07 > 0:56:09Or would he get his dreaded Food Hell - liquorice

0:56:09 > 0:56:12with my chocolate liquorice fondant served with liquorice ice cream?

0:56:12 > 0:56:15Find out what he gets to eat at the end of today's show.

0:56:15 > 0:56:19Now, I've heard of streaky bacon adding flavour to a recipe,

0:56:19 > 0:56:23but streaky hair? It could only be Silvena Rowe.

0:56:23 > 0:56:26- Welcome back to the show. - Thank you, it's great to be here.

0:56:26 > 0:56:28What are we cooking?

0:56:28 > 0:56:30We have this amazing, gorgeous,

0:56:30 > 0:56:33stunning Dublin bay prawns

0:56:33 > 0:56:35or langoustines I call them.

0:56:35 > 0:56:38- Great Scottish ingredient. - Fabulous ingredient.

0:56:38 > 0:56:41I think it's the best you can get.

0:56:41 > 0:56:44I'm going to prepare home-made butter.

0:56:44 > 0:56:46I'm going to make butter with a lot of saffron,

0:56:46 > 0:56:50a little bit of oil from the orange.

0:56:50 > 0:56:53This is the butter. We've got orange, lemon, butter.

0:56:53 > 0:56:56Sumac, cumin, garlic, chives.

0:56:56 > 0:57:00I'm going to soak the saffron in the vermouth.

0:57:00 > 0:57:03I'm going to mix altogether, make like a sausage of the butter,

0:57:03 > 0:57:04freeze it in there.

0:57:04 > 0:57:07This is my swede with a tahini.

0:57:07 > 0:57:10It's actually a little bit of a eastern Mediterranean version

0:57:10 > 0:57:12of a British mash.

0:57:12 > 0:57:15- We've got lots of cumin there. - Lemon, garlic.

0:57:15 > 0:57:16More or less the same thing.

0:57:16 > 0:57:20I'll have the cumin going through with beautiful British swede.

0:57:20 > 0:57:24- Where do we start? Want me to grind this first?- Yes, please.

0:57:24 > 0:57:26Grind this with the garlic.

0:57:26 > 0:57:28Chop up my chives as well.

0:57:28 > 0:57:30- Put them in this bowl. - This is sumac and the cumin.

0:57:30 > 0:57:31What I'm doing,

0:57:31 > 0:57:36I'm putting the vermouth in the bowl with the saffron.

0:57:39 > 0:57:42Exciting news since you were last on.

0:57:42 > 0:57:44Where do I start?

0:57:44 > 0:57:47Start with the hair. What's all this about then?

0:57:48 > 0:57:52It's specially for you. I miss you so much, you forget about me.

0:57:52 > 0:57:55My mother says, I should have streaks in my hair.

0:57:56 > 0:57:59- You reckon?- Well, it's a book.

0:57:59 > 0:58:01My book is called Purple Citrus And Sweet Perfume.

0:58:01 > 0:58:03A book that's been out for ten days already.

0:58:03 > 0:58:06It's about the forgotten Mediterranean, the allure,

0:58:06 > 0:58:09the appeal of the eastern Mediterranean.

0:58:09 > 0:58:12The hair's for the book? You're like a walking billboard.

0:58:12 > 0:58:16Why not? The book is doing all right. I can't complain.

0:58:16 > 0:58:18People have embraced the book.

0:58:18 > 0:58:21Because we've worn the Mediterranean to death. We've done Italy, France.

0:58:21 > 0:58:25It's time to move to the shores of where the sultans once ruled,

0:58:25 > 0:58:26the Ottomans.

0:58:26 > 0:58:31What I've done, I've traced the steps of the Ottomans to the whole region.

0:58:31 > 0:58:34And it's the beginning of a three book

0:58:34 > 0:58:37that are coming one after the other.

0:58:37 > 0:58:40So it's an interesting, unusual cuisine.

0:58:40 > 0:58:43And as well as that, exciting news, this restaurant.

0:58:43 > 0:58:44Yes.

0:58:44 > 0:58:47The book has brought the birth,

0:58:47 > 0:58:50I'm about to set up as a chef patron

0:58:50 > 0:58:54in the iconic and hugely glamorous May Fair Hotel in Mayfair in London.

0:58:54 > 0:58:56I am absolutely thrilled.

0:58:56 > 0:58:59My food would be very much what I'm doing today, fantastic,

0:58:59 > 0:59:03fabulous, amazing British ingredients with a strong, alluring

0:59:03 > 0:59:06and very magical eastern Mediterranean accent.

0:59:06 > 0:59:08What do you think?

0:59:08 > 0:59:10- I agree with you. - Would you come there and eat?

0:59:10 > 0:59:12Would you come eat my food?

0:59:12 > 0:59:13I have to say yes.

0:59:13 > 0:59:15You know you will.

0:59:15 > 0:59:17You know you will.

0:59:17 > 0:59:19We're putting all the bits and pieces we've grinded.

0:59:19 > 0:59:21This butter is phenomenal.

0:59:21 > 0:59:24This butter is so fragrant, it's so delicious.

0:59:24 > 0:59:27You have the cumin, garlic,

0:59:27 > 0:59:31you have the most amazing sweetness of the vermouth.

0:59:31 > 0:59:33Here, the saffron goes in.

0:59:33 > 0:59:36Let me put that there so people can see.

0:59:36 > 0:59:37What is sumac?

0:59:37 > 0:59:40Sumac is something I've cooked here before.

0:59:40 > 0:59:42It's getting more and more popular now.

0:59:42 > 0:59:44I love it. It's great with seafood and stuff.

0:59:44 > 0:59:46It comes from the sumac berry.

0:59:46 > 0:59:49It's very zesty and it's something people used to use in medieval

0:59:49 > 0:59:51times before lemons were about.

0:59:51 > 0:59:54It goes really well with fish.

0:59:55 > 0:59:57It's fabulous. I love using it.

0:59:57 > 1:00:00- Can you chop that up for me, please. - I can do that.

1:00:00 > 1:00:02Mixing it well.

1:00:02 > 1:00:05It looks a bit watery at this stage, but just persevere with it

1:00:05 > 1:00:07and the vermouth will be absorbed by the butter.

1:00:08 > 1:00:12- I'm waiting for the chives. - I'm chopping the chives.

1:00:12 > 1:00:14I'm doing Taste Of London at the moment.

1:00:14 > 1:00:17If you're not doing anything after the programme, go see it

1:00:17 > 1:00:20because James Martin does the best chopping.

1:00:20 > 1:00:24- And I tell everybody that.- I get plenty of practice on this show.

1:00:24 > 1:00:28Yes, I know. I'm going to pay you back later, aren't I?

1:00:28 > 1:00:31- Right, moving on. What are we doing? - OK. Moving on.

1:00:33 > 1:00:37What we're doing now is I'm going to create my sausage of butter.

1:00:37 > 1:00:40- You want me to chop this?- Yes.

1:00:41 > 1:00:44And then boil it.

1:00:45 > 1:00:48It will depend on how big the cuts are.

1:00:50 > 1:00:52It will take about 20 to 30 minutes.

1:00:52 > 1:00:54Boil it.

1:00:54 > 1:00:58Then after we boil it, we're going to add the rest of the ingredients.

1:00:58 > 1:01:01The cumin, garlic and tahini. This goes in the fridge.

1:01:01 > 1:01:03And I have one earlier that I done.

1:01:03 > 1:01:05- You can freeze that butter as well, can't you?- Yes, you can.

1:01:05 > 1:01:07And you know what?

1:01:07 > 1:01:11This is fabulous with any sort of fish or vegetables as well.

1:01:11 > 1:01:13I'm washing my hands and I'm coming back.

1:01:13 > 1:01:16You must use plenty of langoustines over in Jersey?

1:01:16 > 1:01:18Yeah, we go through five or six boxes a week.

1:01:18 > 1:01:20You're very lucky there.

1:01:20 > 1:01:24- Don't tell me you buy 'em off the French?- We do. We save miles.

1:01:24 > 1:01:26So we're doing our little bit.

1:01:28 > 1:01:32What amazes me is that 90% of the langoustines they catch in

1:01:32 > 1:01:36- the UK, we end up exporting. - It's cos they're so good.

1:01:36 > 1:01:38They're probably from Scotland.

1:01:38 > 1:01:40If people at home can't get langoustines,

1:01:40 > 1:01:42prawns work very well as well.

1:01:42 > 1:01:44What I've done, I've poached them.

1:01:44 > 1:01:47It's much easier to work with.

1:01:47 > 1:01:49- 30 seconds, something like that.- Yes.

1:01:49 > 1:01:52They're like little bonbons, so beautiful and sugary.

1:01:52 > 1:01:54Like little bomb bombs?

1:01:54 > 1:01:56Bonbons. French bonbons. Delicious and sweet.

1:01:56 > 1:02:00I'm very tempted to pop one in my mouth, but not before I finish.

1:02:00 > 1:02:02The major ingredient here is this butter.

1:02:02 > 1:02:04This butter makes it magical.

1:02:04 > 1:02:06This butter transports you in a different world.

1:02:06 > 1:02:08And see what our guests think.

1:02:08 > 1:02:10You've been on your travels recently.

1:02:10 > 1:02:12Is that because of the new restaurant?

1:02:12 > 1:02:15- Or a bit of research for the book? - It's always to do with that.

1:02:15 > 1:02:18The restaurant, I've been on the lookout for quite some time now.

1:02:18 > 1:02:22This cuisine is very understated and is very undermined.

1:02:22 > 1:02:23Nobody is doing it

1:02:23 > 1:02:26and it's a great time to actually create something amazing.

1:02:26 > 1:02:30Yes, I have been travelling. I've been a lot to Syria. I love Damascus.

1:02:30 > 1:02:31I love the Middle East.

1:02:31 > 1:02:34I've been spending a lot of time in Bahrain because the Ottomans,

1:02:34 > 1:02:36once upon a time, used to be there as well.

1:02:36 > 1:02:39It's great to see what flavours they took with them,

1:02:39 > 1:02:40what they brought back with them.

1:02:40 > 1:02:44And it's basically research, eating, cooking and that's what I love doing.

1:02:44 > 1:02:46They're great at spices and all that sort of stuff,

1:02:46 > 1:02:48but are you any good at football out there?

1:02:48 > 1:02:50Oh, don't talk to me about football, please.

1:02:50 > 1:02:51The bane of my life.

1:02:51 > 1:02:55Bulgarians, are they any good at football?

1:02:55 > 1:02:58Bulgaria is a small country. Turkey, nowhere to be seen.

1:02:58 > 1:03:00What's the sport that they have over there then?

1:03:00 > 1:03:01Wrestling.

1:03:03 > 1:03:06- Why does that not surprise me? - The real thing.

1:03:09 > 1:03:10The real McCoy.

1:03:10 > 1:03:14I was in Japan and I was telling them sumo originates from Bulgaria,

1:03:14 > 1:03:16but they don't believe me.

1:03:16 > 1:03:20- The butter's going in there. You want this?- Yes, please.

1:03:20 > 1:03:23- How much?- All of it. Yeah, it's good for me.

1:03:23 > 1:03:25- This is the toasted or untoasted? - Toasted variety.

1:03:25 > 1:03:28Basically it's a toasted sesame paste.

1:03:28 > 1:03:30Put some cumin, please.

1:03:32 > 1:03:35And blitz. Maybe a little bit of lemon.

1:03:38 > 1:03:39- Lemon zest.- Yes, please.

1:03:39 > 1:03:42- You want some oil in there, don't you?- Yes, please.

1:03:42 > 1:03:43A little bit of veg oil.

1:03:43 > 1:03:45Sorry, olive oil.

1:03:45 > 1:03:47We always use olive oil here.

1:03:49 > 1:03:51A bit of olive oil in there.

1:03:51 > 1:03:53I'm going to start dishing up.

1:03:56 > 1:03:59Not very challenging for you, is it?

1:03:59 > 1:04:02Just chopping, a little bit of whizzing.

1:04:02 > 1:04:04- Something you do anyway. - I've done nothing.

1:04:07 > 1:04:08Look at those, amazing.

1:04:13 > 1:04:14- There you go.- Gorgeous.

1:04:16 > 1:04:18The butter you just sit on the top.

1:04:18 > 1:04:20Like you say, that goes well with any seafood.

1:04:20 > 1:04:22Yeah, absolutely.

1:04:22 > 1:04:26The butter we can freeze, so it's going to be fabulous.

1:04:26 > 1:04:28I'll leave you to finish that one.

1:04:28 > 1:04:29Yes, thank you very much.

1:04:29 > 1:04:31Put that on the side there.

1:04:32 > 1:04:35That's just a little bit of the puree sits on the top.

1:04:35 > 1:04:38Is there a little bit of tahini left to drizzle?

1:04:38 > 1:04:39Just a little bit.

1:04:42 > 1:04:45Excellent. Thank you so much. It's perfect.

1:04:45 > 1:04:47Remind us what that dish is again.

1:04:47 > 1:04:50Those are langoustines, Scottish langoustines in orange

1:04:50 > 1:04:54and saffron butter with tahini and swede mash.

1:04:54 > 1:04:57- From your new book. - Absolutely.- Easy as that.

1:05:02 > 1:05:05Looks good to me, but does it taste good?

1:05:05 > 1:05:09I know the langoustines are going to taste fantastic - there you go.

1:05:09 > 1:05:13- Langoustines for breakfast! - It smells fabulous.

1:05:13 > 1:05:15Dive into that, tell us what you think.

1:05:15 > 1:05:18This butter sounds really intriguing. I love the sound of that.

1:05:18 > 1:05:20Like you said, you could do prawns with that.

1:05:20 > 1:05:22- Langoustines are not the easiest thing to find.- No.

1:05:22 > 1:05:25Fishmongers will get them for you, you just need to give them

1:05:25 > 1:05:26a little bit longer.

1:05:26 > 1:05:28I just took a tiny bit of spice, a teeny-weeny bit -

1:05:28 > 1:05:31the orange is superb. I love tahini.

1:05:31 > 1:05:32Good, thank you.

1:05:32 > 1:05:35And I love swede, I love root vegetables.

1:05:35 > 1:05:38- It's quite unusual, putting swede with...- Great combination.

1:05:38 > 1:05:41- Works?- And a lovely texture. Beautiful.- Quite velvety.

1:05:41 > 1:05:44I don't think you're going to get any of it, but there you go!

1:05:48 > 1:05:50What a delicious plate of food,

1:05:50 > 1:05:53but it's put me off having my hair done any time soon!

1:05:53 > 1:05:54Paul Rankin was fourth placed

1:05:54 > 1:05:57when he met Vivek Singh at the omelette challenge hobs.

1:05:57 > 1:06:00He was confident but I sensed Vivek had first-time nerves.

1:06:00 > 1:06:04The question remains, would either of them produce an edible omelette?

1:06:04 > 1:06:07Down to business. All the chefs that come onto the show battle it out

1:06:07 > 1:06:08against the clock and each other

1:06:08 > 1:06:11to test how fast they can make a three-egg omelette.

1:06:11 > 1:06:14Paul, you had a great spot on our leaderboard, fourth.

1:06:14 > 1:06:17Do you think you can knock five seconds off?

1:06:17 > 1:06:22I've no idea how I did 22 seconds, so... I'm aiming for about a minute!

1:06:22 > 1:06:27Aiming for about a minute! What about yourself, Vivek?

1:06:27 > 1:06:30- Well, what would I like? - Who would you like to beat?

1:06:30 > 1:06:32I'd like to get close to Lawrence.

1:06:32 > 1:06:36He's doing a pretty respectable 23 seconds.

1:06:36 > 1:06:38- If I can get close to that, I'll be happy.- Yeah, obviously!

1:06:38 > 1:06:41You can choose what you like from the ingredients in front of you,

1:06:41 > 1:06:44make sure it's an omelette and not scrambled egg.

1:06:44 > 1:06:47The clock stops when the omelette hits the plate. Are you ready?

1:06:47 > 1:06:49I've got some spice to go in there!

1:06:49 > 1:06:52- Whatever you want.- OK.

1:06:52 > 1:06:53Three, two, one - go!

1:06:54 > 1:06:56Go on!

1:07:00 > 1:07:02We've got burnt butter in one of them.

1:07:02 > 1:07:06Three-egg omelette cooked as fast as you can. This is the secret!

1:07:06 > 1:07:08Look at this!

1:07:08 > 1:07:10LAUGHTER

1:07:10 > 1:07:11Get it in the pan, Vivek!

1:07:16 > 1:07:17How quickly can...

1:07:17 > 1:07:19- GONG - Oh, there you go!

1:07:19 > 1:07:20It's got to be cooked.

1:07:20 > 1:07:23It's got to be cooked. Make sure it's cooked.

1:07:25 > 1:07:27GONG REVERBERATES

1:07:29 > 1:07:32I cannot believe this! Look at that.

1:07:32 > 1:07:36Right, whose shall I taste first? I'll taste yours.

1:07:36 > 1:07:41- Well, it's definitely cooked. - And there's some masala on it.

1:07:41 > 1:07:43How good-looking an omelette is that?

1:07:43 > 1:07:46It's almost as good looking as me!

1:07:46 > 1:07:48It's...

1:07:49 > 1:07:51It's all right. It's all right.

1:07:51 > 1:07:53Right, Vivek...

1:07:54 > 1:07:57How quickly do you think you did it for your very first time

1:07:57 > 1:07:59- on Saturday kitchen?- Um...

1:07:59 > 1:08:04- Considering most people's first time is over a minute.- Right.

1:08:04 > 1:08:06Think you're on that board or this board?

1:08:06 > 1:08:10At this stage, it looks like I just might have made it on that board.

1:08:10 > 1:08:13You are about right... You are right there,

1:08:13 > 1:08:16just next to Si, the Hairy Biker,

1:08:16 > 1:08:18with 32 seconds.

1:08:18 > 1:08:21- APPLAUSE - That's not bad!

1:08:21 > 1:08:26- Mr Rankin...- I don't think I beat 22 seconds. I think it's maybe...

1:08:27 > 1:08:29..27 seconds or something.

1:08:29 > 1:08:31And every chef that comes on the show saying that they don't

1:08:31 > 1:08:34practice, well, it just proves my point that they do!

1:08:36 > 1:08:38You did it...

1:08:38 > 1:08:41in 24 seconds, you don't even get one!

1:08:45 > 1:08:49Great debut, Vivek, but Paul, you need to try harder.

1:08:49 > 1:08:52There aren't many chefs who I trust with unusual flavour combinations,

1:08:52 > 1:08:55but when Marcus Wareing said quail goes perfectly well

1:08:55 > 1:08:59with watermelon, you've got to trust him. Take a look at this.

1:08:59 > 1:09:00- Marcus.- James.

1:09:00 > 1:09:04We only have you on once every 12 months and that's enough!

1:09:04 > 1:09:06- I nearly set myself on fire! - What are we cooking?

1:09:06 > 1:09:09- Today, we're going to be doing quail.- Quail.

1:09:09 > 1:09:13I've basically crowned the quail - we've taken off the wings

1:09:13 > 1:09:16and legs and we'll make a sauce out of those.

1:09:16 > 1:09:19Then we'll put these into a chicken stock with herbs and garlic

1:09:19 > 1:09:23- and lightly poach them.- This is with melon and some spring onions.

1:09:23 > 1:09:26Yes, some spring onions, some watermelon, cob nuts...

1:09:26 > 1:09:29I'll get started with that. You crack on with the quail.

1:09:29 > 1:09:31For the chicken stock,

1:09:31 > 1:09:34we're going to put some thyme and some cloves of garlic.

1:09:34 > 1:09:38Just leave the skin on and break those.

1:09:38 > 1:09:39Drop those in.

1:09:39 > 1:09:42Basically put the quail straight into the poaching liquid

1:09:42 > 1:09:43and very gently simmer it.

1:09:43 > 1:09:45We'll leave those in there for a couple of minutes.

1:09:45 > 1:09:48You mention the crown - a lot of people don't like quail

1:09:48 > 1:09:51cos it's a tiny little thing, quite difficult to eat.

1:09:51 > 1:09:55But if you remove the legs like that, it's nice and simple to eat.

1:09:55 > 1:09:58Once we've poached it, we'll then take it off the bone,

1:09:58 > 1:10:04and just pan-fry the quail. I've got here the carcass and wings

1:10:04 > 1:10:06and the legs.

1:10:06 > 1:10:09- Into a pan with a little bit of oil. - This is to make stock?

1:10:09 > 1:10:11Just going to make some stock

1:10:11 > 1:10:15which we'll use for the vinaigrette.

1:10:15 > 1:10:18- We've got a couple of shallots... - Ken, do you use much quail?

1:10:18 > 1:10:24Yes, we Chinese eat everything that flies except aeroplanes!

1:10:24 > 1:10:25LAUGHTER

1:10:27 > 1:10:30And we poach it a little bit like Marcus is doing then

1:10:30 > 1:10:35we dry it in front of a fan and right before we serve it,

1:10:35 > 1:10:39we put it in very hot oil and the skin is crispy like Peking duck.

1:10:39 > 1:10:41Fantastic.

1:10:41 > 1:10:42Sounds delicious.

1:10:42 > 1:10:43Sounds pretty good.

1:10:43 > 1:10:47You're literally putting it in water like that to poach it,

1:10:47 > 1:10:50because often quail when cooked at home can be quite dry.

1:10:50 > 1:10:52This will keep the moisture in there.

1:10:52 > 1:10:54That's right, it makes it a little bit easier.

1:10:54 > 1:10:56We do it in the restaurant like this.

1:10:56 > 1:10:59When we've got a very busy service,

1:10:59 > 1:11:00lots going on,

1:11:00 > 1:11:02it's almost a foolproof way of lightly poaching,

1:11:02 > 1:11:05so all the cook has to do is warm them in a pan with some butter.

1:11:05 > 1:11:07You mention the restaurant.

1:11:07 > 1:11:08Petrus being one of them,

1:11:08 > 1:11:11- which you've got your two Michelin stars in.- Yes.

1:11:11 > 1:11:14Not only have you won two Michelin stars, it's won another award.

1:11:14 > 1:11:17Not three, I'm sure you're going for three, but another one.

1:11:17 > 1:11:20Tell us what you won!

1:11:20 > 1:11:23We've just been voted the number one restaurant in London or

1:11:23 > 1:11:27- the country by the Harden's guide. Which is...- Pretty good!

1:11:27 > 1:11:29I'm very happy!

1:11:29 > 1:11:32You're laughing just slightly because you knocked your...

1:11:32 > 1:11:36- Careful!- ..boss off, Mr Ramsay! - That's right!

1:11:36 > 1:11:40He just stepped aside slightly, I'm sure he'll be back!

1:11:40 > 1:11:43- He was number one, now you're number one!- That's right.

1:11:43 > 1:11:46So I've fried off the ingredients, the bones,

1:11:46 > 1:11:48legs and shallots and herbs.

1:11:48 > 1:11:51We'll leave that on the side to reduce.

1:11:51 > 1:11:54Leave it there for about 20 minutes to simmer down, pass it out

1:11:54 > 1:11:56and reduce it.

1:11:56 > 1:11:59We end up with a very light stock, really.

1:11:59 > 1:12:02- Consomme.- Quail flavour.

1:12:02 > 1:12:05- I'll leave that to simmer there. - Are you following this, Rob?

1:12:05 > 1:12:09This is a step up from the cereal and yoghurt and berries.

1:12:09 > 1:12:11The aggressive leek!

1:12:11 > 1:12:15It's very, very easy to mock the amateur chef.

1:12:15 > 1:12:17I think there will be a lot of viewers at home identifying

1:12:17 > 1:12:20with my culinary efforts and thinking

1:12:20 > 1:12:23"I'm going to have a go at that berries with Special K and yoghurt".

1:12:23 > 1:12:26Have a try at it.

1:12:26 > 1:12:28I think it's going very well indeed.

1:12:28 > 1:12:30I think the fire hazard has passed...

1:12:30 > 1:12:32I think we'll be safe.

1:12:32 > 1:12:33This pan will do.

1:12:33 > 1:12:37So the leeks, just a bit of butter...

1:12:37 > 1:12:39Sorry - spring onions, not leeks.

1:12:39 > 1:12:43These go in there. Butter, bit of garlic...

1:12:43 > 1:12:44Bay leaves going in as well.

1:12:44 > 1:12:46So you're just quickly boning that up.

1:12:46 > 1:12:50Yes, as you can see, it's relatively raw in the centre,

1:12:50 > 1:12:53all we've done is seal the breast.

1:12:53 > 1:12:56You can use chicken or even partridge.

1:12:56 > 1:12:58That's just come into season now.

1:12:58 > 1:13:01This is how we do it in the restaurant, but

1:13:01 > 1:13:05if you take all the elements you can make a beautiful big bowl of salad.

1:13:05 > 1:13:08And you can roast chicken like this as well -

1:13:08 > 1:13:10parboil it then roast it, keeps in much more juice.

1:13:10 > 1:13:13The nice thing about parboiling is you can take it all the way

1:13:13 > 1:13:15and it shouldn't dry it out.

1:13:15 > 1:13:20You can put it into the fridge and have it ready for another day.

1:13:21 > 1:13:25If you're one of those organised chefs... At home!

1:13:25 > 1:13:26What's next?

1:13:26 > 1:13:30- Straight in a hot pan? - Yes, little bit of oil, butter.

1:13:30 > 1:13:32Skin side down.

1:13:32 > 1:13:35That helps to remove any of the fat.

1:13:35 > 1:13:38Lightly season it with a little rock salt. And some pepper.

1:13:38 > 1:13:41Now, melon and quail.

1:13:41 > 1:13:44Not a thing that I would ever put together.

1:13:44 > 1:13:47No, and I think what I like is it's almost...

1:13:47 > 1:13:50I love fruit, and love the freshness of it

1:13:50 > 1:13:54and I think sometimes it brings out a refreshing element to a dish.

1:13:54 > 1:13:56Almost like adding lemon to fish.

1:13:56 > 1:13:59Vinegar to a sauce...

1:13:59 > 1:14:01Which is what Ken is going to be doing later.

1:14:01 > 1:14:04It just adds a nice refreshing flavour

1:14:04 > 1:14:07to a very light piece of meat.

1:14:07 > 1:14:11- So they don't want long at all. - No.

1:14:11 > 1:14:13Cook these without colour, is that right?

1:14:13 > 1:14:16That's right, if the butter starts to slightly colour,

1:14:16 > 1:14:21turn it down, put some stock or water, maybe some butter paper

1:14:21 > 1:14:24on top or some greaseproof

1:14:24 > 1:14:26and allow them to cook until soft.

1:14:26 > 1:14:29These little fellows, these cob nuts that we've got in here...

1:14:29 > 1:14:31People see these in shops,

1:14:31 > 1:14:33wondering, "what on earth am I going to do with these?"

1:14:33 > 1:14:36They're fantastic with chicken as well, aren't they?

1:14:36 > 1:14:38- Yeah.- Almost like the British hazelnut, I suppose.

1:14:38 > 1:14:46We've just finished the British almond season just now, last week.

1:14:46 > 1:14:49- Yeah.- Now we go straight into the cob nuts.

1:14:49 > 1:14:51It's a great replacement.

1:14:52 > 1:14:53So take the leeks...

1:14:55 > 1:14:57Just put those onto a little cloth...

1:14:57 > 1:15:00So what's next for Mr Marcus Wareing?

1:15:00 > 1:15:02You've brought out your first book

1:15:02 > 1:15:04and you're working on a second?

1:15:04 > 1:15:09Yes, almost finished the second book which comes out next year.

1:15:09 > 1:15:13Something slightly different? You had one on perfect food.

1:15:13 > 1:15:14That's right.

1:15:14 > 1:15:17What I've done this time, I've basically taken 48,

1:15:17 > 1:15:2247, 50 different ingredients that we all find at home in our fridges

1:15:22 > 1:15:25and created three recipes for each ingredient.

1:15:25 > 1:15:27Carrots, cauliflower...

1:15:27 > 1:15:29What, like fruit, cereal, yoghurt...

1:15:29 > 1:15:31And that aggressive leek!

1:15:31 > 1:15:34Well now, hang on.

1:15:34 > 1:15:37Those aren't leeks there, are they? They're spring onions.

1:15:37 > 1:15:40- You keep calling them leeks. - They're spring onions.

1:15:40 > 1:15:42Marcus called it a leek as well.

1:15:42 > 1:15:47- I'll say it again, he doesn't know what he's doing.- He was testing you.

1:15:47 > 1:15:50I'm not the one calling them leeks, I know it's a spring onion!

1:15:50 > 1:15:52He was testing you!

1:15:52 > 1:15:55In this bowl we need a little of the quail stock - James,

1:15:55 > 1:15:58can you whisk in a little bit of white wine vinegar and some oil

1:15:58 > 1:16:00and make a very light vinaigrette?

1:16:00 > 1:16:06Into the watermelon we'll add a little black pepper...

1:16:06 > 1:16:07Some seasoning.

1:16:10 > 1:16:13If there's any watermelon left over,

1:16:13 > 1:16:15I'll happily take it off your hands...

1:16:15 > 1:16:17Don't throw the whole piece now...

1:16:17 > 1:16:19This isn't The Word.

1:16:19 > 1:16:20Thank you very much.

1:16:23 > 1:16:25Back to the dish!

1:16:25 > 1:16:28We're going to put the little leeks onto the plate...

1:16:28 > 1:16:30Spring onions, leeks!

1:16:30 > 1:16:32Mm! Very good watermelon.

1:16:32 > 1:16:34What are we going to call them, spring onions?

1:16:34 > 1:16:37Little quail breasts on top like so...

1:16:39 > 1:16:41That's it.

1:16:41 > 1:16:43- They look fantastic. - I just think...

1:16:43 > 1:16:45What's really nice is...

1:16:45 > 1:16:47- Is this a dish you have in your restaurant already?- Yes, it is.

1:16:47 > 1:16:49It's a similar version of it.

1:16:49 > 1:16:52So what do you do with the other breast that's on the other quail?

1:16:52 > 1:16:55I serve it another guest! 1½ birds!

1:16:55 > 1:16:58OK, put the melon onto that.

1:16:58 > 1:17:00Cob nuts on the top.

1:17:00 > 1:17:02Sprinkle those on top.

1:17:03 > 1:17:05A little bit of salt on top again.

1:17:05 > 1:17:08I'll turn it around so you can see it a little bit.

1:17:08 > 1:17:11Take the dressing...

1:17:13 > 1:17:15- Like so. - Is the dressing just slightly sharp?

1:17:15 > 1:17:18Yes, you've got the sweetness of the watermelon and the leeks

1:17:18 > 1:17:21and there's a little bit of sharpness.

1:17:21 > 1:17:22There are no leeks in it.

1:17:22 > 1:17:25- It's spring onion!- Spring onions!

1:17:25 > 1:17:27We're not talking about leeks!

1:17:27 > 1:17:29I was just seeing if he was awake, that's all!

1:17:29 > 1:17:32I'm just finishing with a little bit of grated nutmeg.

1:17:32 > 1:17:35I will say you've done a lovely job on the watermelon, this is delicious.

1:17:35 > 1:17:37I don't know how you did it...

1:17:37 > 1:17:39Oh! I'm full now.

1:17:41 > 1:17:44- He's got me!- Nutmeg over the top.

1:17:44 > 1:17:47Yes, just a little bit of grated nutmeg to finish.

1:17:48 > 1:17:50Remind us what that is again.

1:17:50 > 1:17:52LAUGHTER

1:17:52 > 1:17:56Poached quail, pan-fried with a little leek salad and watermelon.

1:17:56 > 1:17:58With spring onion salad, not leeks!

1:17:58 > 1:18:00Try that one at home!

1:18:06 > 1:18:10- You got me saying leeks! It's spring onion.- You're completely confused!

1:18:10 > 1:18:12There we go. Are you all right there, Rob?

1:18:12 > 1:18:15This is one of the nicest leeks I've ever tasted.

1:18:15 > 1:18:17Just move that away for a second.

1:18:17 > 1:18:19Oh, I've got to try this? Oh, right!

1:18:19 > 1:18:21This gets better!

1:18:21 > 1:18:25Marcus, in your restaurant, do you make this with leeks?

1:18:25 > 1:18:28Yes. As you can tell!

1:18:29 > 1:18:31Have you ever had quail before?

1:18:31 > 1:18:33I don't think I have, no.

1:18:33 > 1:18:35- Don't laugh, Ken!- Sorry!

1:18:39 > 1:18:40- Lovely.- You're just saying that.

1:18:40 > 1:18:43A lot of my friends, when I said I was coming on today

1:18:43 > 1:18:46they said, "Please say you don't like it" - but I can't, it's lovely.

1:18:46 > 1:18:50- It is good, isn't it? That's all you're getting.- What are you doing?

1:18:50 > 1:18:52- You've got to be quick! - I'd have taken a bigger piece

1:18:52 > 1:18:56- if I'd known that!- You've got your next course, there you go!

1:18:56 > 1:18:57It's lovely, isn't it?

1:18:57 > 1:19:00And I love the watermelon.

1:19:00 > 1:19:03When you get the different textures...

1:19:03 > 1:19:06It's not just quail you can use,

1:19:06 > 1:19:08you can use guinea fowl... Dive in.

1:19:08 > 1:19:12- You can use any...- Special K? Would it work with Special K?

1:19:12 > 1:19:14- Or other cereal!- Or other cereals!

1:19:14 > 1:19:16There are lots of other ones.

1:19:16 > 1:19:19- With the melon, you could. - So Ken, tell us what you think.

1:19:19 > 1:19:24- I know you deep-fat fry it.- The thing is, I love the use of nutmeg.

1:19:24 > 1:19:25That's an interesting idea.

1:19:25 > 1:19:28It's one of my favourite spices, I absolutely adore it.

1:19:28 > 1:19:30Just a little bit over the top.

1:19:30 > 1:19:33You can smell it when it comes to the table,

1:19:33 > 1:19:36you could even incorporate it into the leeks.

1:19:41 > 1:19:42What a great way to serve quail.

1:19:42 > 1:19:45It's just a shame that Rob couldn't wait until the food was plated

1:19:45 > 1:19:49for a slice of that watermelon. It tasted delicious, though.

1:19:49 > 1:19:52Coast presenter Neil Oliver may have tried food from all over the

1:19:52 > 1:19:55country on his travels, but he's never been a fan of liquorice.

1:19:55 > 1:19:58He'd much rather tuck into a plate of venison pie.

1:19:58 > 1:20:00So when it came to facing Food Heaven or Food Hell,

1:20:00 > 1:20:02what would he get? Let's find out.

1:20:02 > 1:20:04Everyone in the studio has made their minds up.

1:20:04 > 1:20:08Neil, to remind you, your Food Heaven would be this - venison.

1:20:08 > 1:20:10Minced venison here and a nice haunch of venison

1:20:10 > 1:20:14which could be transformed into a beautiful sort of venison, game pie.

1:20:14 > 1:20:17And would obviously work much better. As a dish.

1:20:17 > 1:20:19A lovely red onion marmalade to go with it.

1:20:19 > 1:20:23Alternatively, your dreaded Food Hell could be this stuff,

1:20:23 > 1:20:25- liquorice root. Look at it! - That's not food!

1:20:25 > 1:20:28We've got the liquorice over here.

1:20:28 > 1:20:31A chocolate and liquorice fondant with a liquorice ice cream.

1:20:31 > 1:20:35- That's just wrong.- We know what our callers wanted, 3-0.

1:20:35 > 1:20:37What about these guys? Have they swung the vote?

1:20:37 > 1:20:41- Do your best, gentlemen.- If I tell you Patrick voted Food Hell...?

1:20:41 > 1:20:43Why did I not see that coming?

1:20:43 > 1:20:47- Thankfully, all the rest of them voted Food Heaven!- Yay!

1:20:47 > 1:20:496 to 1, so you can blame...

1:20:49 > 1:20:51Well, no need, you can lose that.

1:20:51 > 1:20:54- Take your liquorice home with you, Patrick.- Get rid of it.

1:20:54 > 1:20:58What we first of all need to do is make a water crust pastry.

1:20:58 > 1:21:02Same as if we were making a pork pie, same thing applies.

1:21:02 > 1:21:05I don't have to do anything, do I? I'm just standing here.

1:21:05 > 1:21:09- You're panicking now?- "Come along", they said - "drink some wine!"

1:21:09 > 1:21:12400 g of plain flour, in we go

1:21:12 > 1:21:15with 200 g of lard...

1:21:15 > 1:21:17- Proper.- Yep.

1:21:17 > 1:21:21And we've got equal quantities of milk and water.

1:21:21 > 1:21:25The same quantity as this - 200mls of each.

1:21:25 > 1:21:29Then we pour this into this mixture here

1:21:29 > 1:21:33and this will create our water pastry. Give it a mix.

1:21:33 > 1:21:34If you can be quicker...

1:21:34 > 1:21:36Oh, right - blimey!

1:21:36 > 1:21:37Put your back into it!

1:21:37 > 1:21:40Pour that in - this will make our pastry.

1:21:42 > 1:21:46Now, what I like to do is leave it to one side...

1:21:46 > 1:21:48And what we've got in here...

1:21:48 > 1:21:52It will go to this, which we've got in here.

1:21:52 > 1:21:54That's what it ends up like.

1:21:54 > 1:21:58Now, the secret of a game pie is the mould.

1:21:58 > 1:22:00It's the first time we've used this on Saturday kitchen - to be

1:22:00 > 1:22:04honest, this is the first time I've made this since I was at college!

1:22:04 > 1:22:05Best of luck.

1:22:05 > 1:22:08They make these in France, this is what they call a game-pie mould.

1:22:08 > 1:22:11Take a little piece for the bottom, you need to break this

1:22:11 > 1:22:14up into quarters, basically, before you start.

1:22:14 > 1:22:16Or you can do it like he can.

1:22:16 > 1:22:18You need to break it into quarters,

1:22:18 > 1:22:20so you put a quarter on the base, a quarter either side

1:22:20 > 1:22:22and leave a quarter for the top.

1:22:22 > 1:22:25Patrick's making our marmalade which goes on here.

1:22:25 > 1:22:28Some sliced onion, red wine vinegar, red wine, sugar,

1:22:28 > 1:22:29a touch of butter and garlic.

1:22:29 > 1:22:31The whole lot gets stewed together.

1:22:31 > 1:22:34Inside our pie, we need this.

1:22:34 > 1:22:36Some shallots, some garlic...

1:22:36 > 1:22:39You're not having to cook anything. These lot are doing it!

1:22:39 > 1:22:43- It's much better!- This is where the raised pie comes from.

1:22:43 > 1:22:47You like your history, do you know where the dollar came from?

1:22:47 > 1:22:52- The dollar? The currency? - The word buck for a US dollar.

1:22:52 > 1:22:56That is because you used to get 50 cents for a doe skin

1:22:56 > 1:22:58and a dollar for a buckskin.

1:22:58 > 1:22:59That's it, you see?

1:22:59 > 1:23:03You see? We could have rehearsed that!

1:23:03 > 1:23:06That was my claim to fame, but you've just ruined it now!

1:23:06 > 1:23:10In we go with the shallots. We'll add some oil to that.

1:23:10 > 1:23:11- Yep.- This pan.

1:23:11 > 1:23:13Oil, here?

1:23:13 > 1:23:16- You're looking worried now! It's just oil!- This one here?

1:23:16 > 1:23:19- Mistakes are easy to make! - Straight in there.- How much?- Go on.

1:23:21 > 1:23:23- That'll be enough.- OK.

1:23:23 > 1:23:25This is our filling for our pie.

1:23:27 > 1:23:29A touch of garlic... That's going to go in there.

1:23:31 > 1:23:33We were talking about stock earlier.

1:23:33 > 1:23:35Here's some chicken stock I made.

1:23:35 > 1:23:37If you can put some stock in...

1:23:37 > 1:23:39Just warm that up.

1:23:39 > 1:23:41That's warmed up.

1:23:41 > 1:23:44- I'm just getting in the way.- Touch of garlic, that will go in there.

1:23:44 > 1:23:47There's several things going on at once,

1:23:47 > 1:23:50but that's simple, the marmalade. You throw everything in together.

1:23:50 > 1:23:53People think marmalade, particularly savoury, is complicated -

1:23:53 > 1:23:55it's not, you just throw it all in and boil it for about...

1:23:55 > 1:23:57That's the kind of cooking I appreciate!

1:23:57 > 1:24:00..20, 30 minutes, done. Easy as that.

1:24:00 > 1:24:02We have here our shallots...

1:24:02 > 1:24:05We'll take a bowl which we've got at the back here.

1:24:05 > 1:24:08Throw in the shallots.

1:24:08 > 1:24:11Patrick, if you can chop me some fresh thyme and parsley?

1:24:11 > 1:24:14Plenty of parsley and a little bit of thyme. Thank you.

1:24:14 > 1:24:17I'll get my ingredients ready for our filling.

1:24:17 > 1:24:20We have here the sweated shallots

1:24:20 > 1:24:22and the garlic - in we go with the mince.

1:24:22 > 1:24:26Minced venison, which often they take from the shoulder or the leg.

1:24:26 > 1:24:28This is the haunch, the bit that you can pan-fry

1:24:28 > 1:24:30and serve it as a nice joint, it's wonderful stuff.

1:24:30 > 1:24:34We'll thinly slice for this. You can layer this up.

1:24:34 > 1:24:36You don't have to use just venison.

1:24:36 > 1:24:38I know you're a big fan of all game...

1:24:38 > 1:24:40It's the colour of it, as well.

1:24:40 > 1:24:41It just looks beautiful

1:24:41 > 1:24:43and healthy and right.

1:24:43 > 1:24:46The good thing about it is that it's farmed nowadays.

1:24:46 > 1:24:48You treat it, particularly the haunch, a bit like you do pork.

1:24:48 > 1:24:50The secret is don't overcook it.

1:24:50 > 1:24:53Venison when overcooked can be very tough.

1:24:53 > 1:24:58- It is a healthy meat, because there's not much fat.- Very healthy, yes.

1:24:58 > 1:25:00You can see where this comes from.

1:25:00 > 1:25:04This is where hand raised pie comes from.

1:25:04 > 1:25:06If anyone is from Melton Mowbray watching,

1:25:06 > 1:25:09they'll be all jumping around because they've just won

1:25:09 > 1:25:12their certificate to say that a Melton Mowbray pork pie

1:25:12 > 1:25:14can only be made in Melton Mowbray.

1:25:14 > 1:25:17- Rightly so.- They've been fighting for it for years,

1:25:17 > 1:25:19so congratulations. Well deserved, as well.

1:25:19 > 1:25:22It was a bit ridiculous that it could be made anywhere else.

1:25:22 > 1:25:24So we mix this together...

1:25:24 > 1:25:27You can get your hands in there, give it a mix. Season it up.

1:25:27 > 1:25:29Got our lid here.

1:25:29 > 1:25:31That's a very wet-looking pastry.

1:25:31 > 1:25:35Yes, it's called water crust and the good thing is you don't need to

1:25:35 > 1:25:38roll it out because you can mould it - it sticks together.

1:25:38 > 1:25:40Plasticine.

1:25:40 > 1:25:43That's got an egg in here,

1:25:43 > 1:25:45salt and pepper, the herbs

1:25:45 > 1:25:48and then we can layer this up, see?

1:25:48 > 1:25:52Guys, if you can finish that off with a little bit of gelatine,

1:25:52 > 1:25:55that stock... You can put in that stock as well.

1:25:55 > 1:25:57That's soaking out the back.

1:25:57 > 1:26:00The gelatine leaves are soaked in cold water.

1:26:03 > 1:26:06Don't make the mistake my mother did - soak it in hot water

1:26:06 > 1:26:09because it's quite difficult to find!

1:26:10 > 1:26:14But we can pile this all in and basically layer this up.

1:26:14 > 1:26:17You could do this with pigeon, pheasant, it's wonderful.

1:26:17 > 1:26:19Take your time.

1:26:19 > 1:26:22The most important thing is to get these game pie moulds

1:26:22 > 1:26:26and it's really good. We take our pastry...

1:26:26 > 1:26:29That's a fantastic looking thing already.

1:26:29 > 1:26:31If you've got time, you can glamour it all up like that.

1:26:31 > 1:26:36Egg wash and stuff like that. That's how you make the hole in the middle.

1:26:36 > 1:26:38- Done. - There's a lot of finesse in that.

1:26:38 > 1:26:42- Do you have to put the gelatine in? - The gelatine goes in at the end...

1:26:42 > 1:26:44Basically, what you now do...

1:26:44 > 1:26:46Quickly wash my hands.

1:26:46 > 1:26:50The gelatine goes in now, so once it's baked for an hour and a half,

1:26:50 > 1:26:53we end up with this. I have washed my hands.

1:26:53 > 1:26:54That goes in.

1:26:54 > 1:26:58Once it's cool then we add our jelly

1:26:58 > 1:26:59and carefully pour our jelly in.

1:26:59 > 1:27:02- Guys, we've got one in the fridge. - Why does that go in?

1:27:02 > 1:27:04You know when you get a pork pie with the jelly around it?

1:27:04 > 1:27:06- That's exactly what it is. - Fantastic.

1:27:06 > 1:27:10It adds flavour to it, because this is chicken stock as well.

1:27:10 > 1:27:14There's some marmalade in there. That would be great.

1:27:14 > 1:27:16I'll change my knife.

1:27:16 > 1:27:19It's not the same board. There you go.

1:27:19 > 1:27:24Thankfully, I learned to make pies by my grandmother and my grandmother

1:27:24 > 1:27:27- passed away about ten years ago and this is her chopping board.- Really?

1:27:27 > 1:27:30So if you're looking, this is a little memory to you.

1:27:30 > 1:27:34Literally what you do is chop this up

1:27:34 > 1:27:38and it's like a huge pork pie and for a party, this... Look at that!

1:27:38 > 1:27:42- Wow, that is proper! - This is just food how it should be.

1:27:42 > 1:27:44It's real food.

1:27:44 > 1:27:46Now, often on the show I would put it on a plate,

1:27:46 > 1:27:50but mate, you're Scottish, I'm a northerner, that's how we have it.

1:27:50 > 1:27:52Dive in!

1:27:52 > 1:27:53There's a knife and fork.

1:27:53 > 1:27:55- With bare hands!- There you go.

1:27:55 > 1:27:58Bring the glasses over, girls. What do you think of that?

1:27:58 > 1:27:59- That's proper food.- It is.

1:27:59 > 1:28:02That's what Captain Scott of the Antarctic would have looked

1:28:02 > 1:28:04forward to. Like what's in my book!

1:28:04 > 1:28:06Give it another plug!

1:28:06 > 1:28:08The secret is,

1:28:08 > 1:28:12what makes it look nice is that pie mould. Look at it.

1:28:12 > 1:28:16You can get them online, but they come from France.

1:28:16 > 1:28:17They are available in the UK.

1:28:17 > 1:28:20There's little bit of pie for you there, girls.

1:28:20 > 1:28:23Red wine just to finish off the morning...

1:28:23 > 1:28:26- The perfect end to a perfect morning.- Delicious.

1:28:26 > 1:28:28Delicious, the man said it.

1:28:32 > 1:28:35Who needs a plate when the food is as good at that?

1:28:35 > 1:28:36Great for a picnic too, though.

1:28:36 > 1:28:39That's all we've got time for on today's Best Bites.

1:28:39 > 1:28:41If you'd like to try cooking any of the fantastic food you seen

1:28:41 > 1:28:44on today's programme, all of the studio recipes are on our website.

1:28:44 > 1:28:46Go to bbc.co.uk/recipes.

1:28:46 > 1:28:50There are loads of tempting dishes on there to choose from.

1:28:50 > 1:28:53Have a great rest of the weekend and I'll see you very soon. Bye for now.