Episode 137 Saturday Kitchen Best Bites

Good morning. If your tummy's rumbling, don't go anywhere.

We've got some fantastic food coming right your way on today's Best Bites.

Welcome to the show.

We've got loads of great cooking for you this morning

thanks to some of the best chefs in the country.

And as usual, hungry celebrities ravenous to give their verdict.

Coming up on today's show, Saturday Kitchen newcomer Daniel Clifford

roasts dorade with Parma ham, char-grilled Mediterranean veg

and rosemary butter, all with the help of a large green egg.

Silvena Rowe serves langoustine with a striking hairstyle -

that's Silvena's, not the langoustines.

She pan fries them and serves them with orange

and saffron butter and swede and tahini mashed potato.

Marcus Wareing poaches crown of quail and serves them

with a fruity twist.

He served them with watermelon, spring onions, cobnuts,

all with a quail vinaigrette.

And Coast's Neil Oliver faced his food heaven or food hell.

Would he get food heaven, venison with a hearty venison pie served

with red onion marmalade, or would he get his dreaded food hell,

liquorice with my liquorice

and chocolate fondant served with liquorice ice cream?

Find out what he gets to eat at the end of today's show.

But first, get ready for the usual chaos

when the bikers are on the show. Si King is getting fancy with seafood.

What are we cooking, boss?

James, what we're going to do is have a look at this.

We've got this fantastic, fantastic halibut steak here.

-We're going to have some lovely crab cakes.

-Crab cakes.

-With salsa verde.

Those... This is a cue. Cut in half, stuck in the oven. That's for you.

-Roasted tomatoes?

-Roasted tomatoes. It's great. I love it.

-OK.

-That's that.

-Right, fire away then.

Right, what I'm going to do is, I'm going to get on with the crab cakes.

-OK.

-Now, boiled potato, shredded into a bowl.

Dave mentioned this programme that you're up to at the moment

-but one interesting thing, I was reading about it...

-Were you?

Well, I thought I was the pastry boy, you know?

-You're making a wedding cake, is that right?

-Yes. Yes!

It's what the BBC call jeopardy television!

First of all, how on earth do you get a bride to agree for you guys...

Oh, she's good fun. She's good fun, God love her little cotton socks.

She'll be fine.

If you're watching at home, don't worry, darling.

-We'll make sure it's all right.

-Oh, you haven't made it yet?

-Oh, no.

No, just about 12 hours before. It'll be fine.

-We've been on a course, though.

-Oh, yeah.

Like a care in the community one!

That sort of thing.

Now, right, to this...

I'm going to take that off because it's as hot as Hades.

I've got some brown crab meat and some white crab meat.

The reason that we mix it is

because there's an intensity of flavour in the brown crab meat

that you kind of don't get

and there's a textual difference between brown and white.

While he's there, I'll go to the oven

and place the tomatoes in the oven.

That's smoke, don't panic, that is my veal chop. But carry on.

Nobody has noticed!

THEY LAUGH

Fire Brigade!

That must be a "Here's one I forgot about earlier!"

"Here's one I've left in the oven earlier and forgot about!"

And now we're going to do, we are

going to put a little anchovy essence in.

I promised I wouldn't say about this,

but the reason why Si looks so slim, he's tucked his shirt in.

I have! Well, look.

This morning he woke up in that shirt, he looked like a windsock.

I looked like a badly mixed strawberry Mivvy with this shirt on.

Anyway, so, I've just put some anchovy essence in.

Right, that's you now, Martin, you're for it.

And then we're going to have some salt, an egg.

A little bit of lemon juice. Half a lemon. Whack it in there.

Dead, dead simple. Dead easy.

And just balance the flavours as you go through.

You're using brown and white meat.

It's important, not only is there a textural

difference, there's a flavour difference.

-I'll start cooking this...

-Aye, do that, James.

-Put the halibut on. That would be grand, mate.

-There you go.

Salt and pepper. Now, you cook it in a lot of butter.

I do cook it in a lot of butter because I like it.

We are talking that much butter?

Yes, because what we want to do is,

as we go through the process of cooking it, we baste it, you see?

Don't worry. It doesn't absorb, there's lots left in the plan.

-Look at their faces, look - "Oh, my God!"

-Fat means flavour!

Exactly. Anyway, we've got some cardiac paddles just off to the left,

it'll be fine.

-Don't be mean, rot your spleen.

-Exactly, Dave, exactly.

These are quite large pieces of fish

-so they want to cook decently enough.

-Yes.

Nice and big seasoning of pepper and stuff, that'll be grand.

And I'm going to get a spoon.

And we're going to mix this, this needs to be mixed really,

-really, really well.

-Halibut.

-Yes. Fantastic fish, isn't it?

-Wonderful.

It's like a swimming cow, halibut. It's all meat, isn't it?

-Meat and muscle and gorgeousness.

-A swimming cow.

-Yes.

They're terrible to catch, apparently, the nets are huge.

-Anyway...

-Right, we've got those in?

-Yes. So...

-Fishcakes, I actually love crab cakes.

-I do.

-This thing about it is that you've got to use dried potato...

-Must do.

-That's a common mistake with fishcakes.

-Must do.

-So these have been boiled and dried.

-Yes. Yes. Dead important, that.

-Absolutely.

-Alternatively, you can use baked potato of course...

That gives an extra dimension.

-Fresh crab, it must be.

-It must be fresh crab.

The other thing is as well, what's a good and handy tip is if...

You can make your fishcakes up, make them up early

and stick them in the fridge because what they do is,

they'll hold together a lot better.

So, we want to just form these into a crab cake.

We're using these Japanese crumbs I used earlier as well.

Absolutely brilliant.

Another ingredient that's become fashionable, more chefs use them.

But they do help, they do help crisp it up.

It's just a lovely, it's just that textural thing again

-and they look great.

-Can I just ask, though, why do you use...

-Why don't you use fresh ones, why are dried ones better?

-Well...

If you...

I'll give you a feel of them later on, Madam, if you know what I mean!

But they are really, really crispy and dry and crunchy and it is just...

We've got some of that done and then you can pop them in the crumb there.

-Smashing.

-They're almost halfway to cornflakes.

-Exactly.

-I think what they do is dry out the bread and then grate them

and shred them up, which causes the...

-When you're frying them, keep them nice and crisp.

-Right.

-It's great just to dip raw prawns into.

-That's it.

I'll do another few while you can explain to us

-what goes in this next thing.

-This salsa... I love dishes like this.

Salsa verde is fantastic.

It looks great on the plate, it's a great eat and what we are

going to do, traditionally you don't put tarragon in salsa verde, do you?

However, we do.

We are going with fish,

we put some tarragon in there, some mint.

And then you just blitz it. And you put a load of parsley in as well.

Some mint in there.

Is it a great accompaniment if you want to serve just

-halibut on its own, it's a great accompaniment?

-Absolutely.

-It's brilliant.

-I've come back from holiday last night in Nova Scotia

and seafood there is fantastic. And it is cheap!

Well, it's supply and demand, John. Isn't it? It is supply and demand.

If people eat it, they're going to,

they're going to supply it

and that's a constant frustration for us in the UK is that,

I wish people would just eat more meat, or more fish even,

because that's what we're cooking!

Eat more meat, even though you like fish!

And now what we're adding to the salsa verde is some anchovy.

Some capers. The capers, they need to be salted. They are salted capers.

I don't like the acidity to the other ones.

Rinse them off, put them in, it's lovely. All that in there.

And now with the fishcakes,

-all you're doing is just warming these up?

-Yeah.

Fundamentally. Turn them over. Don't overcook them.

Two cloves of garlic, some...

Flick those over.

Oh, look at that, I'll just use that lemon, waste not, want not, eh?

-Some lemon juice. Now...

-A little wedge.

Blitz it.

And as you're blitzing it... I'm terrible with these things, you know.

Where does that go? Go on, James. Sort it out, please. That's it.

-We're off.

-Hold that down.

Right. And then what we're going to do, with some olive oil...

-I'm looking after everything.

-Go on!

-I'm actually doing the whole lot!

Right, I've got that, I've cooked the fish, I'm doing the crab cakes.

-Turn them crab cakes, James.

-I'm doing them. There you go.

Oh, look at that. It's nearly verde'd in the terms of the salsa, oh! Oh!

What! Are you all right, do you come here often?!

They're funny for twins,

-aren't they, they don't look anything like each other!

-Thanks.

-They do.

-Do they?

-Yes.

-A little bit.

-Right, halibut.

-Sorry.

-It's ready.

Is it? Marvellous.

What we're going to do is, we're going to spoon this

lovely salsa verde out onto the plate, which would be good.

-Do you want me to plate it as well?

-No, no, no, it's all right. Calm now.

Breathe, Kingy, breathe. Think of the anger management classes.

Anger management classes, I'm doing well.

We haven't hit each other yet, always good.

Right, and then just plate it up.

What you want is, as you're eating the halibut,

you want the halibut to sit on that verde.

So...

When you do eat it, you eat through and you get the verde as well,

it's lovely. Put a little bit of...

The roasted tomatoes, these are the ones with a little bit of...

..balsamic in there as well, keep it nice and sharp.

-I'll move that to one side there.

-That's it.

And then just put the fish on there. Like that.

And if you want to, if you're feeling slightly...

you just put another little... Yes. That's it.

-And just a little bit of verde on there.

-Like we did in rehearsal.

-There we are.

-Remind us what that is again.

OK, that is halibut, pan fried halibut, with crab cakes

-and oven roast tomatoes.

-With a chef-y...

-With a chef-y, twisty salsa verde kind of thingy on it.

-Splodge.

-Yes.

There you go.

There you go.

I feel as if I just helped on that dish but there you go. Right...

How dare you!

-Have a seat.

-Wait a minute, John, I just need to do that.

-Oh, yes.

-There we are. Dive in. Tell us what you think.

-Wow.

You'd love Nova Scotia because there is lots of fish

and lots of bikers.

Bikers everywhere!

It's a match made in heaven!

It's a bit smelly in the leathers but other than that, it is fine.

Oh... Love it. Absolutely delicious.

I think, like you said before, the secret is, fresh crab, that is

-the most important thing.

-Yes.

The white and dark meat do work well.

They do, because it is that textural thing

and the flavour thing, big intensities in both, but great.

-Happy with that?

-Yeah!

You might get a second look in if it gets passed down.

What was that shirt all about?

Great crab cakes, though, they tasted delicious.

Coming up, I cook Vichy glazed carrots for Carol Thatcher,

after Rick Stein takes a trip to Wales to find some of the best

air-dried ham in the country.

If you're in the mood to discover quite rare local delicacies,

which is something I never tire of, and really it's one of the main

points of these programmes, well, you have to come to Carmarthen,

to the market, for air-dried ham

made for umpteen generations by Chris and Ann Rees.

-Just tell me, I just want to try a bit.

-Nice, thin piece there.

-Oh...

Isn't that great?

What is so special about Carmarthen ham?

I personally cure every one myself. I handle every one myself.

It's done the old-fashioned way, time and patience

and a lot of people haven't got time or patience these days.

And about four or five years ago,

-people from Parma came over to see us.

-Really?

I think they were really worried about this recipe or

where we'd had the recipe.

And for the first three weeks of the recipe, it's identical to theirs.

And he was very worried, he asked me, where did you get the recipe?

I said, where did you get yours? You know?

When the Romans conquered Britain,

they didn't conquer all of Wales because of the mountains

but they did conquer, they did settle in Carmarthen

and the only thing they took from Carmarthen is our recipe of Carmarthen ham,

which they pinched from my great, great, great grandparents.

They now call that Parma ham, you see,

-but it's originally our recipe.

-Really?

-Yes.

It's not April 1, is it?

I never know with the Welsh whether they are being serious or not.

I just can't see a bunch of Roman legionnaires returning home

and enthusing about anything under these leaden skies.

All I know is that it is a good ham with a delicate flavour

and it belongs here in Carmarthen.

When a lot of chefs get together over a glass of wine or three, it is

not unusual for a good-humoured argument to develop

on where the best produce comes from. After all, it is our lifeblood.

Take carrots, for example.

A lot of my chef-y friends say those grown in the rich black soil

of the Fens in East Anglia are the bee's knees.

So I've come here to Wereham to meet up with Roger Garrett,

a man famous for his carrots.

I've been growing carrots now for 30 years,

I've been growing 20 years myself

and we grow anywhere up to 500 acres.

So it means more to you than just a carrot, it is a way of life.

Oh, yes, I sleep them, I eat them, I dream about them during the night.

That's just carrot life is our way. It is our business.

It's been our business, started from nothing.

And that has put us on the map, really.

Carrot life!

It is so rewarding to see how enthusiastic

people are about their produce.

Whether it's pork pies, rhubarb or even the humble carrot.

But it is the taste that's more important,

not actually the quality of the thing, it's the taste what

shows up on a Fenland carrot, I would think personally.

I mean, just tell me this, this is really sweet and delicious.

Is that because it has been taken out of the ground or is it

because there is something special about the carrot itself?

I think it's taken straight out of the ground.

We believe that the carrot should come out of the ground,

where they are lifted every morning.

They are washed.

And they're straight into the markets that same day,

the same night, ready for sale the next morning.

No disrespect to supermarkets, but I would say that their carrots

take such a long time because they go to a central distribution

place and then they have to go back out to the shops and that.

And if we could get across to the public that, don't worry about the

looks of the products, go more for the taste, I think we definitely

-would appreciate it because we would sell a lot more produce.

-I agree.

Actually, they were the sweetest carrots I've ever tasted and

I'm going to use them with some home smoked, free-range chicken breasts.

So first of all put some oak sawdust in my favourite chef's pan

and get them smoking hot. Make sure the breasts are dry

because they will take on flavour more easily.

I was doing a dish quite similar to this in a cooking show

in Sydney once and I set off the smoke alarms off

and the fire brigade came and they stood on stage with me

in their uniforms, it was very embarrassing but quite funny as well.

I think some of the audience were hoping they were the Chippendales.

Anyway, to avoid the problem, put them outside

while the smoke does its job.

Because this is a salsa and there is no cooking involved, everything

has to be cut up very neatly and it does take a bit of effort.

Not just the carrots - there is tomato, deseeded red chilli,

ginger and garlic.

Can you do that in the food processor?

No, sorry, it's got to be all nice, neat little squares

for this one, it's a real chef-y dish.

This is what I call a sambal, it's memories for me

of Indonesia. It's not exactly what you would get there, I made it up,

but it's a sort of idea and at the heart of it is what is called

sambal oelek, and that is just mints, chillies and salt.

But the carrot works really well with it

because it's chopped very finely and it's really crunchy.

It's all about heat, sweetness, a bit of acidity but most of all,

texture.

In goes some soy sauce and a spoonful of good honey. A tablespoon of oil.

I'm using sunflower again. The juice of half a lemon and some salt.

Chop up some coriander and add that and you're ready for the chicken.

It won't have taken a lot of colour but it will have soaked up

that lovely smoky flavour. Help them out a little bit by brushing

on some oil, because otherwise they will be too dry and cook them

on a searingly hot griddle.

I always think things like a rump steak, chicken breast

or red mullet look so good

with those branded bar marks across them.

This is a very social dish.

You can do a large plate of this for a party

and leave everyone to keep coming back for more.

I guarantee there would be a lot of finger licking after this chicken.

I have to agree, I totally agree with the farmer that Rick met,

the best carrots are picked straight out of the ground

then eaten straightaway. I've got some here,

Carol, that were actually in my garden two hours ago.

-That's fresh, James.

-2.5 hours ago, straight up the motorway.

-Still got the mud on it. But they are great.

-How old are those?

They look tiny.

They were planted probably about five weeks ago.

Purely from seed, we've had such great weather, rain

and sunshine, these have done particularly well.

I thought I'd do a classic dish which is carrots,

Vichy carrots, which I'll get onto in a minute

-but I'll...

-Fishy carrots did you say?

-Vichy, not fishy - Vichy.

It sounded like fishy.

Vichy, trust me, it is a great way of cooking carrots.

Start off with some chicken breast. Season it up.

I'm just going to cook this straightaway in the oven.

A little bit of olive oil in a nice hot pan.

And get that started. A good touch of butter, half olive oil,

half butter, straight in the pan. In we go with the chicken.

-Seal it off. Nice hot pan.

-Is that pan a bit hot, James?

That pan is fine, Mr Rankin, that's all right.

That's the way chefs cook, isn't it, James?

It's the same sort of plan you cooked that omelette in last time,

-remember?

-Yeah.

Exactly. Anyway, you season that, whack it in the oven.

Wants about 400 degrees centigrade.

Throw it in the oven.

In the pan as well, it retains the heat, so it cooks a lot quicker.

A lot of people transfer it onto a tray. Whack it straight in there.

We've got one that I'm going to take out which is nicely cooked.

Leave it to rest as well.

Right, Vichy carrots, traditionally done with Vichy water from France.

It's classic mineral water. You can use normal...

-..mineral water.

-Can you use tap water?

-You can use tap water. Yes.

It works better with mineral water, honestly.

Don't use sparkling water.

Then take some butter, a good knob of butter, and some salt.

James, you put in a very specific quantity of water, is that material?

This is this secret.

It's just getting that sugar, salt and butter right.

Too much water, you end up draining it off at the end,

too little water, your carrots won't be cooked.

But sugar is really, really nice.

The sugar and butter creates a lovely glaze at the end.

As soon as it's cooking it will reduce down,

it keeps all those lovely vitamins and minerals in there.

You can tell they are my carrots, look.

Planted at the same time. Look at them!

It's important the carrots are roughly the same size.

That's why you need to get them from a supermarket, not my garden.

Throw the carrots in like that.

Bring them to the boil without the lid and boil them very quickly.

While they are boiling, swirl them round in the pan.

They come down to this, which is these lovely glazed carrots.

This beautiful glaze.

The quantity for this if you're unsure, go to the website -

And just to finish this off we are going to take some chervil,

-also from my garden.

-Mm!

-Delicious.

-Chervil is a wonderful herb.

I want to hear about your veggie garden

because you grow loads of other things beyond carrots.

I grow 40-50 different types of veg,

about 30 different types of lettuces, 20 different herbs.

But in the greenhouse I grow quite a few things - avocados, melons...

-In England?

-Tomatoes, all different types.

Yeah, avocados, you can grow them in a greenhouse,

a heated greenhouse. So if it gets cold it kicks in.

Melons are particularly good if you've got a greenhouse.

I keep buying melons and avocados that are rock-hard.

How do I ripen them up in a hurry?

The best way to do that is newspaper.

Wrap them up in newspaper, stick them in an airing cupboard

and yeah, it's so easy.

You live in London. Gardens are a nightmare, to try and find one.

That's why allotments have suddenly grown up. Look at those carrots!

-Look at the glaze on them!

-They look fabulous.

You can grow carrots in a window box. Really.

Most people in London get a basil plant from the supermarket,

take it out of the pot and plant it in the garden and it dies.

That's because it's not been hardened off.

What I mean is, been planted from a seed in a greenhouse.

Before it's planted in the garden you need to harden it off

in a cold frame, with a little lip. Same as Alan Titchmarsh!

Harden off the herbs like that and they create a lovely...

Acclimatise them in your window box.

Yeah, before you put them into the cold.

There we go.

-Pour that on the top. Look at that.

-Look at these shiny carrots!

The glaze is fantastic. So is the chook.

"Chook" - is that your mother's thing?

-I used to live in Australia.

-But you've travelled the world.

We mentioned some of your different things - that Beijing one as well.

Where's the most interesting place you've ever eaten?

South America for meat. Their beef is out of this world. Fantastic.

I think Far East Asia - Vietnam, Cambodia, Thailand -

the mix of what they do with the lemon grass and the herbs...

-And the seafood.

-What about my Hampshire carrots?

-She's tasting the chicken first! Look at that, perfectly cooked.

-Mm!

-I'm sure it's going to be award-winning.

-The glaze is so nice.

But you did add calories in the shape of butter and sugar...

You've got to add sugar and butter. Tell me what you think.

I wasn't brought up to like the French,

-but Vichy carrots are pretty fantastic!

-They are superb.

If you haven't got Vichy water, use tap water.

I'd better take it over there or I'll be in big trouble.

-You can take those carrots home as well.

-Thank you.

And if you have a spare corner of your garden,

try growing some carrots.

It's not hard but you really will love the results

and they taste so much better.

If you'd like to try any of the studio recipes on today's show,

all of those are just a click away at bbc.co.uk/recipes.

Now we're looking back at some of the unforgettable

cooking from Saturday Kitchen archives.

And it's the turn now to rewind the tape of Daniel Clifford's first

appearance on the show.

He came in keen to impress with two Michelin stars to his name

and a fish with a funny name.

Great to have you on the show.

-Congratulations on the two Michelin stars.

-Thank you.

Two Michelin stars and a barbecue - you wouldn't normally put them

-together, but you have.

-I have. I think we all love our new toys.

It's the newest thing in England

-and I want to be the first person to use it.

-And this is it.

-What are you cooking on it?

-Sea bream. This is the pink version.

You've got two versions, the darker version and the pink.

-I prefer this one because...

-They call it a dorade, don't they?

In France, yeah. It's a beautiful fish.

Really delicate, and it goes really well with the flavours.

It's cooked with Parma ham. I'm going to roast some vegetables...

-Which I'm doing now.

-And a sauce of rosemary butter.

-Sounds good.

I'll quickly fillet this.

The Mediterraneans love this dorade, the sea bream.

Yeah, it's one of those fish,

it's just so healthy, isn't it?

-That's why I want to keep the dish simple.

-And simply cooked.

-Well, we'll see!

-We'll see in a minute, yeah.

-It is quite meaty inside.

-Yeah. It's meaty. It's really nice.

You can eat it raw. If the fish is fresh enough, it's really nice raw.

-Right.

-I'm doing a barbecue because it's that time of year.

The kids like sitting outside playing on the trampoline.

You've actually got one of these in the kitchen in the restaurant?

-I've got one inside and one outside and I've got two at home.

-Right.

-Have you got shares in them?

-No, I just...

To be honest with you, I had a big gas barbecue

and there's something really manly about cooking with charcoal.

And in the kitchen, the way electricity prices are going up,

it's cheaper to use charcoal.

-I'm going to pin-bone...

-Get a moustache and you're well away!

-Yeah!

-I keep well clear of them in case my face goes up.

Exactly! This pepper.

The only way you're going to get the skin off it is to either

roast it for quite a long time and then put it in a bag,

or you can quickly do this, just char it with a blowtorch.

Or you could do it on a gas stove or a barbecue, I suppose.

-The barbecue softens them a bit too much.

-Yeah.

-I just wanted to keep you busy, James.

-I thought as much.

Right, you've pinboned that fish.

Yeah, I'm just going to trim it up to get rid of all that excess...

I'm going to take a cloth and if you rub it, the skin comes off.

-Wow, look at that!

-There you go.

So, this fish, what are you going to do with it?

I'm just trimming it off so I can put it onto the Parma ham. There it is.

-Pinbone is removed. It's all ready.

-Is this on your restaurant menu?

It was one I did... I used to have... I used to have on the...

lunch menu three or four years ago.

And we are just about to bring it back because it's that time of year.

Exactly.

Your restaurant, Midsummer House, it's on the river at Cambridge.

It's on the River Cam, yeah. And it's just...

We've been there 13 and a half years.

We got our second star in 2005, and since then it's flown, really.

I've got a great team and I think...hopefully...

now we're barbecuing, we're doing things different to everybody else,

and it's really important to keep the food style changing

-and enjoying the food, really.

-Exactly.

-Right, paper and barbecues don't often...

-No.

The reason I do it on paper is I don't want to stick.

But you can do it in a pan as well as a barbecue,

but you don't get that smoky flavour.

It's common with fish on a barbecue, it sticks sometimes.

It does and that's why you put it on grease-proof.

I've just quickly oiled the paper, put some salt, rosemary.

Parma ham has to be kept in the fridge,

otherwise it all sticks together.

Right.

So...

Just a sheet of Parma ham very quickly.

As you can see, that sits on there. Put that over there.

So the dorade fillet sits perfectly on top of that. And all I do is...

trim all the way round with a really sharp knife...

It's not that difficult to get, if you let your fishmonger know.

Well, you could do it with salmon, red mullet,

you could do with most fish.

It's just nice... It's just nice to see...

-It's found more in the Med, would you think?

-Yeah.

The South of France.

The good thing about the barbecue is you can control the temperature.

At the moment I've got it set about 250,

but you open the flaps and that keeps the temperature.

-So the fish is in.

-On the paper?

That's on the paper, straight on charcoal.

So now we've got to start the sauce. Wash my hands.

The barbecue looks slightly like an unexploded bomb

they dig up in London from time to time from World War II.

Well, I haven't seen one like that before! You've got charcoal there.

Charcoal.

It's ceramic, and the idea behind it is that it keeps the temperature in.

As you can see, I can hold it. It's not that hot. It doesn't smoke.

-It's beautiful! So quickly I'm going to wash my knife.

-I'll get this on.

So these veg are to go with it. Courgettes, peppers...

-Onion, which is there.

-I'll do that.

-I'll quickly get the sauce on.

You're doing a rosemary sauce?

A rosemary butter sauce, so it's basically shallot, garlic,

sweated down until transparent.

Add the wine and vinegar, reduce as quickly as you can. Pass it off.

-And then you add the cream.

-Simple as that.

-I've got a bit of oil in there.

-Yeah.

I season them at the last minute, because the salt brings out

the moisture of the vegetables and you won't get a good colouration.

We want that roasted flavour.

But basically, shallots are going to get transparent

and then you add vinegar and wine...

SIZZLING

Bring that down as quick as we can.

Your career has taken you all over the place - France - all over

-the place.

-Yes, started off in Hampshire.

-I don't know if you remember.

-You mentioned this earlier.

-Yeah.

We were working more or less... Next restaurants?

We used to play football together years ago.

-I don't remember playing football.

-You should do because you always won.

Oh, yeah, I do remember that then! I don't remember football at all.

Well, that was '93, so a lot has changed since then for both of us.

-Where were you down there?

-I was at the Provence.

It was a little restaurant in Lymington.

And from there I did some time in Marco, I did some time in Yorkshire.

I went to a two-star in France, I went back to Yorkshire...

I think, for me...

-What took you to Cambridge?

-Well, to be honest, the restaurant...

I found the restaurant with my business partner.

It's a beautiful location. So now we are going to pass this off quickly.

That's the reduction. There you go.

So now I'm going to bring that to the boil. The lettuce is there.

-Chuck that in at the last moment.

-So, Cambridge...

Cambridge, to be honest with you, it was a bit of a gastronomic

nightmare when I first went to Cambridge.

-Because there was nothing...?

-There was nothing there.

Even getting supplies there was really difficult.

SIZZLING

And now there are some great restaurants popping up.

And I think it's nice to see.

But Midsummer, we built it and built it and reinvested, and now it's...

Yeah, it's making money and I'm very happy.

I've got a great team.

That's the main thing!

Making money is the important thing!

-Have we got any rosemary in there yet?

-No.

I'm going to reduce that.

I need to boil the cream, otherwise it will split.

Just reduce it slightly. I stick the rosemary in at the last minute.

-There's your veg. We put the lettuce in there as well?

-Yeah.

A lot of people wouldn't cook with lettuce,

but you mention France. They cook with Little Gems.

Yeah, it's one of those flavours.

It wilts down, it keeps the moisture. I love it. I cook with lettuce a lot.

I use Iceberg a lot, Little Gem a lot.

It's a flavour other people don't use.

The French do it quite a lot with peas and lettuce, which is great.

When all was in France, the place I worked was in Tours, which is

the garden of France.

And the chef had 108 different varieties of tomato growing.

And it was just...

It was an experience I wouldn't have got in the UK.

And I think you come back a stronger cook when you've worked in France.

-I think it's really important... I'm going to check the fish, James.

-Yep.

As you can see, it's cooking through, but we're about a minute away

-if we've got time.

-Yeah, we've got time.

-You've got to finish that sauce.

-Now we are going to add some butter.

-Do you want a whisk?

-Yeah.

-A big one.

-There you go.

-I'm just going to whisk that in.

-Do you want me to do that?

-Yeah, go on.

Just up the road from you, you're doing...

Is it up the road from you in Cambridge?

Yeah, we are doing Harvest At Jimmy's,

which I'm really excited about. I'm doing it with the barbecue, actually.

I'm doing an experience. It's going to be music and...

What we are trying to do is theme music and food together.

You're going to go through seven different rooms - an Indian room,

an English room, and it's all going to be cooked on the egg.

And the final bit is you get to the rooftop terrace

and overlook the bands playing.

So you'll be able to sit there with your dessert, glass of champagne.

-This is that Jimmy Doherty's farm.

-That's it.

-Mini Glastonbury meets a food show, is that right?

-Yeah.

I think it's a bit posher... A bit of a posher...

It's a good combination, food and music.

-You're there as well, aren't you?

-I am there.

Not doing the barbecue, though.

I don't know why I got roped into the barbecue.

-Because nobody else wanted to do it, mate!

-That's it!

So, basically, with the sauce, for me,

lemon juice just finishes everything.

So I'll add some lemon juice, give it a quick taste, make sure it's fine.

It's got real acidity, but you've got the sweetness. Season that up.

So now what we are going to do...

..is...take some of the roasted veg... It smells absolutely gorgeous.

-It's simple, isn't it?

-It is simple, it's something anyone can do.

-It's got colours. It just screams summer, really, doesn't it?

-Yeah.

Look at that.

You want the fish, which is perfect.

I'm just going to put little bit of sauce around the outside.

I'll lift that off for you.

-That's cooked on the paper.

-Yeah. As you can see, the paper isn't burnt.

Flip it over. You can smell the... It smells gorgeous.

-How brilliant is that?

-Just to finish it off,

a tiny bit of lemon juice.

Just to bring out that acidity.

I'm going to give the plate a quick wipe.

So, remind us what that is again?

So, basically, it's barbecued dorade

with Parma ham, roasted Provencal vegetables

and a rosemary-butter sauce.

-Brilliant, for your first time live on TV.

-Thank you ever so much.

I've just heard him breathe a big sigh of relief there!

LAUGHTER

He's done. Right, you can sit down and relax now. So, have a seat.

-Thank you.

-There you go. Dive into that. Looks spectacular.

It really does, yeah.

Now, you said if you can't get that dorade or bream,

which is often found a lot in the Med, south of France...

-You could do it with mackerel.

-Salmon's really good, I suppose.

-Salmon's brilliant.

-Sea bass, bream...

Sea bass, yeah.

-Mmm.

-So simple.

-Yum.

And you can taste the barbecue sort of flavour in that ham as well.

Really easy. And the rosemary,

you wouldn't often put rosemary and cream

and all of that kind of stuff...

I love rosemary. It's just that Mediterranean...

For me, that was where my background of cooking came from,

the Mediterranean. It was the '80s and '90s.

-Very simple, very good.

-Mmm. That's really delicious, yeah.

Absolutely delicious.

Just in case you were wondering, Marcus Brigstocke grew that

facial hair for a role he was playing.

He doesn't usually look like that.

And remember, never barbecue indoors.

Now, continuing on with the fishy theme,

it's the turn of the fantastic late, great, Keith Floyd,

and today, he is on the hunt for some trout.

As a boy, the first fish I caught and cooked was a wild trout,

on a Somerset May morning,

so I can't get excited about trout farms.

Tanks of sullen fish waiting for the supermarket's order

make me sad, because these days, the apocryphal trout

is the gastronomic crutch of the lazy or unscrupulous restaurateur.

But here on the river Mole, Caroline Boa's recipe for trout

is intriguing, if you read the right newspaper.

-Well, it has to be a tabloid.

-It has to be a tabloid?

-Definitely.

Can't you rip up The Times? I'm sure it would taste a bit better.

Well, I suppose if you've got the time, you could rip up The Times.

Well, we haven't got the time for The Times.

Clive, I know you've been out of the business for a long time.

Come down and have a look at the trout

so we can show the good people at home the essential ingredients.

Which are: fresh trout from Caroline's farm

right outside the window here,

sea salt, for seasoning it in a moment,

a little lemon juice as well,

which we're going to put on, and surprise, surprise,

a prime ingredient - one of Mr Murdoch's poorer efforts.

-OK. You're the expert here.

-All right.

You show me what we're going to do.

I'm putting the fish literally like that in the newspaper,

apart from putting some sea salt in the cavity, as we call it.

-Or its tummy.

-Tummy. I'm not going to do anything to it.

No butter, no other ingredients.

Now I'm going to make it up into, I hope, a neat parcel.

Can you make Christmas trees and things like that out of newspaper?

You could try!

I bet you were good at school, at sort of handicrafts and things.

-Girl Guides.

-Girl Guides!

-I've always wanted to cook with a Girl Guide.

-Now...

Come on, this is the important bit, you halfwit.

This is the essential preparation process.

And now you soak it until it's really wet.

I mean, not dripping, but really wet.

I'll give it a shake in a minute to get off the drips.

-OK.

-Now, that one is ready.

-Ready for what?

-To go in the oven.

-Oh, we cook it...

-We don't have to eat it out of the raw newspaper?

-You'll see.

Fine, fine. Good.

OK. Have a drink. Don't worry about the cameras, much more fun. Cheers.

-Great.

-Right.

-A mouthful of salt helps it go down.

Not bad wine, actually.

You see? You nearly forgot the salt, didn't you?

You got overexcited! THEY LAUGH

It's the wine that does it.

-And then, repeat procedure.

-Repeat procedure with the tap.

Under the tap.

-We'll do this one.

-OK.

Give it a shake. Now they're going into the oven just like that.

Excellent. Of course, you know,

any sort of fish can be cooked in this way, or not?

It's a very good way for any whole fish that's got a skin on it,

and you'll see why in a minute, but it's a terrific way

for some sea fish which tend to make the house rather smelly.

Because there is no smell. The smell stays inside the newspaper.

Oh, it's really good.

So there's a smashing tip for those of you that like to eat fish

but can't stand the smell, gutless lot that you are.

Well, it does actually make the house stink

-when you've been cooking herring.

-Don't you mind having...?

I mean, surely the good thing about food are the smells that go with it.

I mean, the good thing about farming

is the smell of the dung and all that. Isn't that part of life?

I don't know, when you wake up in the morning

and you come downstairs and the kitchen stinks of sort of...

Yeah, but you're... I mean, you're here on your lovely farm.

You've got goats and geese and chickens and sheep

and things like that.

I'd rather have dung than stale herring smell.

You're not a disillusioned romantic, are you? Anyway...

-You could say that.

-Into the oven with those.

-OK.

Allow me, ma'am. I am a gentleman, after all.

-And I like to open an oven for a lady.

-OK.

So, what's happening to them now?

They're going into a hot oven, and they will take about 20 minutes,

but the thing is that you know they're cooked

-when the newspaper is dry, so it's foolproof.

-Absolutely perfect.

-And odourless.

-And odourless.

-Fine.

Now, stay down there for a second and bring the other ones out,

because, you see, we're running a bit short on time,

and the pubs will open in a minute,

and we don't want to miss the first drink of the evening.

We've done one of those things

that this programme has vowed never to do.

Just shows you can't believe everything you hear.

We have, I'm afraid, got some already ready,

just happened to have in the oven.

Bring them on, my darling, and we'll go and eat. There we are.

Two prepared beautiful newspaper trout, courtesy of Caroline.

We're going to eat them now.

-Now, I'm bound to make a pig's ear of this. Am I doing it right?

-Yes.

The outside bits, you can be fairly brutal. It's just the last layer.

I couldn't be brutal to a piece of food to save my life!

Right, I see what you mean.

The last layer, you've got to be careful how you...

Because the object now is to use the paper to peel the skin away.

That's right. It should take the skin with it.

It won't have newsprint all over the fish?

It won't have anything,

because all the skin and everything comes away with the newspaper.

Are you sure? You've done yours beautifully. Look, Clive.

Hers is perfect. Just in case I make a pig's ear of this,

look at this one to see how it really works.

But, on the other hand...

-Is it coming?

-With a masterly stroke of genius...

-There you go!

-Now...

-Turn it over with a swift...

-With a very swift plop like that.

-Yes.

That's it.

I haven't done it too well. Actually, I've done quite well, haven't I?

Those of you who don't like the head, by the way, there's a unique moment

to hack the head off, those of you who are a bit squeamish.

Let me take away all the gubbins.

-Lovely! Thanks very much.

-There you are.

-Great.

-Have some lemon.

-Good. Thank you. And some salt, probably.

Well, I'm going to taste it absolutely au naturel first of all,

because I think the idea of this is,

since it's been cooked with all the flavours kept in,

the true flavour of your wonderful fish should come out, shouldn't it?

-That's right.

-But, one thing I must say,

without wishing to cause any offence or anything at all like that,

I mean, trout farms seem to be springing up in such sort of

profligation these days, you're almost getting to the point

where it says, you know, "last trout farm before the motorway."

You know? But you reckon yours are the best trout,

and this is going to be the proof of the pudding, isn't it?

-Why are yours so good?

-Well, I think a lot of it depends on the water.

I mean, we use a river that comes straight down from Exmoor,

and therefore, the river runs over granite and is very clean.

And it has a lot of mineral salts in it and all that sort of thing.

Also, the fish get an enormous turnover of water.

They're not sitting in sort of a muddy pond like that,

they're just actually having a turnover.

-Have some salad. Have some salad.

-No, the fish is just too good.

Actually, look me in the eye, Clive, please.

I'd like to make a sincere gesture. This fish is absolutely brilliant.

It really is. I recommend it as a way of cooking it.

It's quite the nicest trout I've ever had. Absolutely splendid.

-But do you enjoy cooking, in fact?

-This is an awful admission.

-I hate cooking!

-You hate cooking?!

I'm always having to cook, and I really don't like cooking at all.

That's why, in many ways, I find this such a super recipe.

It's so easy to do.

And when I've got people for lunch or something,

I do it like this, and then do it the night before,

and then in the morning, I just cut it open, and I've got cold...

Usually, I use a big one, and I've got it cold and pink

and lovely for a buffet, and put cucumber and stuff on it.

-Makes it look pretty like scales.

-Exactly.

And that's the easiest thing you can possibly do for a lunch party.

All you've got to do is make some salad.

And you don't have to fiddle about on the day, which is so much nicer.

It's a very good source of protein,

which is now actually at a price

as low as any other source of protein.

-I mean, it's less expensive than most meat.

-Sure.

It's no longer the luxury dish it always was, are you saying?

No, that's right. That's right.

I mean, it would be nice to keep the luxury image

and for people to think that they should have it for parties

and stuff, but in actuality, it's really less expensive

than almost any of the white fish or of meat or anything like that.

-What could be done to help sell more?

-Education, I suppose.

People have got to be taught that it is not only

a good source of protein, but also a delicious meal,

and an inexpensive one.

Time and time and time again,

everybody we speak to on these programmes,

the word "education" and then a lack of it comes up.

What is actually wrong with the Brits?

Why don't they eat fish properly?

Maybe it's just that we all moan a lot!

I don't know. I don't know.

I think people are very hidebound in the type of food that they eat.

-I think more than they ought to be.

-So they're a boring old lot, really?

-You said it!

-Well, you think so, or not?

No, I don't think so.

I think that when people discover new foods

and how easy it is to eat them and to cook them and enjoy them,

then I think that they do change.

But I think that they have got to do a bit more changing.

So there you are, my little red herrings.

Like the lady said, sharpen up a bit.

Anyway, we set sail from Newlyn with Frank

and Phil on a course to the blood pit.

A centuries-old fishing ground so named out of respect for

countless tons of pilchards that met their maker here.

We too would drift and haul nets by hand in the time-honoured fashion,

except that we would be aided tonight by a little

magic box called a fish finder.

Though I doubt that these boys need such a device.

Floyd on fish takes life pretty seriously.

When we came down to Newlyn today... MAN SHOUTS

Would you be quiet a minute, please? Sorry about that.

Just while I get this very difficult piece out for

the punters at home, do you know what I mean?

They're all landlubbers. They don't know how hard you work.

Because we wanted to get some really good pilchards,

we came down to Newlyn, which 30 years and more ago was one of

the hubs, the centres of the pilchard industry which supported

thousands of families in canneries, the woman working, cleaning the fish,

hundreds of men out on the boats catching the stuff.

In fact, there were so many boats that at night their lights

twinkling around the place looked like floating villages at sea.

As I said, we came to Newlyn and what do we find?

A tin of Japanese pilchards!

Well, I believe in these fishermen.

I think they're going to catch this stuff

and I'm going to heave this bloody rubbish over the side.

# A good sword and a trusty hand

# A merry heart and true

# King James's men shall understand

# What Cornish lads can do

# And have they fixed the where and when?

# And shall Trelawny die?

# Here's 20,000 Cornish men

# Will know the reason why

# And shall Trelawny live?

# And shall Trelawny die?

# Here's 20,000 Cornish men

# Will know the reason why! #

What a shame the bobbing red sails of the pilchard boats are no more.

Replaced by huge trawlers that suck the ocean,

not only of Cornwall's proud heritage but its fish too,

and with a shameful disregard for tomorrow.

Oh, there's a romantic sight for you, isn't it?

Red sails in the sunset.

It's what pilchard fishing is all about,

pilchard eating too cos eating fish is great fun.

The French and the Italians

and all that all gloat over their sardines

and charcoal grill them. Pilchards they catch too, and they put them

in spicy tomato sauce, they call them escabeche of pilchards.

And when we go on holiday we say, "Oh good, escabeche and pilchards.

"Jolly good. Read that in the Good Food guide and things.

"Absolutely splendid." Will they eat a pilchard? Will they hell.

But when we've caught some in this ancient and lovely method,

if only you could be with us here now, you'd really enjoy it.

The sky, the light, these wonderful blokes cracking jokes all the time,

they're going to tell us the whole tale in a moment.

But as night fell, Frank and Phil exchanged anxious glances.

You see, there was a woman on board

and Frank was muttering darkly about her black net.

So in the hope of easing the atmosphere,

I asked Frank how to cook a pilchard.

-I've never ate a pilchard in me life.

-Have you not?

-No.

That is the truth.

The best way to make this is...

to scrawl them. Put them in the sun.

-And that dries them?

-And then they're handsome then.

But it's no good for you to...

I know you're a cook.

But our way is to marinate them or scrawl them.

Are you allowed to drink on boats?

Well...

Phil is a teetotaller,

but I ain't a teetotaller.

Fancy a little drop? It will warm us up a bit.

-That's a drop of good stuff.

-Well, it's better for us.

Put the label away from the camera, we mustn't advertise these things.

Good job it's here. I got the name for a drop or three.

And a good drop of stuff it is too.

It's not very nice.

-Will you have any?

-No, not now. I've just had me tea.

Birds are quiet.

-Are we going to catch any of these fish, do you think?

-Yes, we are.

-Always have faith.

-Yes.

Have you ever not caught anything?

Well, I don't think we've ever hauled nets without anything, eh?

We've had three ton in the last two nights.

-So we're on for a good chance.

-We should be.

How much longer are we going to wait to pull any pilchards in?

A quarter of an hour, 20 minutes.

Altogether, in about three hours, I suppose, from start to finish.

We come out and we gotta look where we're going to drift to.

-It's a lovely night.

-Oh, it's a smashing night.

Good night for a murder.

Well, you can murder one of that lot.

If we do catch any, who's going to buy them,

-who are you going to sell them too?

-Eh, jousters.

That's the people who go around with their little carts

and selling to the doors.

-That still happens?

-Oh, yes.

A lot of jousters are out.

-People can still buy a fresh pilchard off the jouster?

-Yeah.

And the rest, the canning factory?

No, we fish for a salter.

-Salt them and send them to Italy.

-That's miles.

In Bristol, where I live, I couldn't get a pilchard from one year

to the next, but the Italians can get them.

That doesn't seem fair to me.

I think, going back to 30 year ago, 95% of the pilchards went to Italy.

All of them.

Sent to America which went to the Italian immigrants that was there.

All of them went to Genoa and all these places.

And now these are put on the ends of the barrels.

And also every seller used to do his own fish, used to huddle them then.

What does that mean?

He used to put them in a little rig and salt them out of the tank.

It was called huddled.

You see pictures of them in some old magazines.

But they've played a great part in the fishing industry of Cornwall.

They were the foundations of all the fishing.

# And shall Trelawny live?

# And shall Trelawny die?

# Here's 20,000 Cornish men

# Will know the reason why! #

Well, my friends on the boat have been heaving this net in my hands

the last 20 minutes. We've got one pilchard so far.

I hope I did the right thing by throwing

the tin of Japanese stuff over the side.

Plenty of time, lots of faith we'll get lots more.

We'll still have a good amount at the end of tonight.

Look at them. Aren't they pretty? Handsome, I think the word is.

Handsome. Lovely.

Another half hour, another huge length of net.

And nothing.

Spirits were low and it wasn't just the cold night.

Something was wrong, we'd run out of whiskey.

We're trying to get some good luck into all of this

and they tell me they won't sing.

That I've got to sing the Cornish anthem. I don't know what it is.

-Tell the words again.

-The Cornish anthem is Trelawny.

What are the words? Fish and tin...

That's the other one.

Fish and tin and copper, boys.

And Tre and Pol and Pen.

What's the tune?

I've got no orchestra here.

But it's something like...

# For 'tis fish and tin and copper, boys

# And Tre and Pol and Pen

# Heave the ropes, me babbies, hard

# Get them buggers in. #

-That's about the best I can do.

-That will do for the time.

They think we're all drunk.

No, we haven't had a drop all day.

Oh, you can't organise when you want them.

All up in here last week.

And, another thing, we could have a Jonah on board.

-Jonah?

-Yes.

-What's that?

-Two maidens here.

-Oh, I see.

That's the women's fault.

But the gulls are coming. Is that a hopeful sign?

Yeah, well, they're seeing about who's holding their feet up.

No, you can't lie. The last time we were here...

we had two ton.

There we are.

And here we are now for what you call...

..black net.

Oh, dear. Black net, black night.

So I'm afraid, my gastronauts,

we're going to be rather hungry tonight

because after five hours of working really hard out in the night in

the Cornish sea, we've got a black net, which in the trade means - zero.

And for our pains we've got four pilchards.

I really wish I hadn't thrown that tin over the side now.

This is absolutely fabulous.

The best and the freshest pilchards you've ever seen.

I don't think you'll be very happy about having to eat them

at this luxurious resort and this splendid table.

But after the day I've had, I don't give a damn.

And I can't even be bothered to tell you how to cook them

because if you don't know how to cook them,

grill fresh pilchard, then you know nothing.

Excuse me a sec.

Those are absolutely fantastic. They really are.

Although they're brilliant, I still think the final score is

Newlyn 3 and Japan 27.

It's always great to see a classic piece of Keith Floyd there.

We're looking back at some of the great cooking from

the Saturday Kitchen back catalogue.

Still to come, it was Vivek's first attempt at the omelette challenge.

And he was up against the mighty

and always on the top of the board Paul Rankin.

Will Paul's experience scare him off?

Find out how they both do in a little while.

Marcus Wareing poaches crowns of quail

and serves them in his own unique way.

The delicious birds are served with watermelon, spring onions,

cobnuts and a quail vinaigrette.

And Coast's Neil Oliver faced his Food Heaven or Food Hell.

Would he get his Food Heaven -

venison with my hearty venison pie served with red onion marmalade?

Or would he get his dreaded Food Hell - liquorice

with my chocolate liquorice fondant served with liquorice ice cream?

Find out what he gets to eat at the end of today's show.

Now, I've heard of streaky bacon adding flavour to a recipe,

but streaky hair? It could only be Silvena Rowe.

-Welcome back to the show.

-Thank you, it's great to be here.

What are we cooking?

We have this amazing, gorgeous,

stunning Dublin bay prawns

or langoustines I call them.

-Great Scottish ingredient.

-Fabulous ingredient.

I think it's the best you can get.

I'm going to prepare home-made butter.

I'm going to make butter with a lot of saffron,

a little bit of oil from the orange.

This is the butter. We've got orange, lemon, butter.

Sumac, cumin, garlic, chives.

I'm going to soak the saffron in the vermouth.

I'm going to mix altogether, make like a sausage of the butter,

freeze it in there.

This is my swede with a tahini.

It's actually a little bit of a eastern Mediterranean version

of a British mash.

-We've got lots of cumin there.

-Lemon, garlic.

More or less the same thing.

I'll have the cumin going through with beautiful British swede.

-Where do we start? Want me to grind this first?

-Yes, please.

Grind this with the garlic.

Chop up my chives as well.

-Put them in this bowl.

-This is sumac and the cumin.

What I'm doing,

I'm putting the vermouth in the bowl with the saffron.

Exciting news since you were last on.

Where do I start?

Start with the hair. What's all this about then?

It's specially for you. I miss you so much, you forget about me.

My mother says, I should have streaks in my hair.

-You reckon?

-Well, it's a book.

My book is called Purple Citrus And Sweet Perfume.

A book that's been out for ten days already.

It's about the forgotten Mediterranean, the allure,

the appeal of the eastern Mediterranean.

The hair's for the book? You're like a walking billboard.

Why not? The book is doing all right. I can't complain.

People have embraced the book.

Because we've worn the Mediterranean to death. We've done Italy, France.

It's time to move to the shores of where the sultans once ruled,

the Ottomans.

What I've done, I've traced the steps of the Ottomans to the whole region.

And it's the beginning of a three book

that are coming one after the other.

So it's an interesting, unusual cuisine.

And as well as that, exciting news, this restaurant.

Yes.

The book has brought the birth,

I'm about to set up as a chef patron

in the iconic and hugely glamorous May Fair Hotel in Mayfair in London.

I am absolutely thrilled.

My food would be very much what I'm doing today, fantastic,

fabulous, amazing British ingredients with a strong, alluring

and very magical eastern Mediterranean accent.

What do you think?

-I agree with you.

-Would you come there and eat?

Would you come eat my food?

I have to say yes.

You know you will.

You know you will.

We're putting all the bits and pieces we've grinded.

This butter is phenomenal.

This butter is so fragrant, it's so delicious.

You have the cumin, garlic,

you have the most amazing sweetness of the vermouth.

Here, the saffron goes in.

Let me put that there so people can see.

What is sumac?

Sumac is something I've cooked here before.

It's getting more and more popular now.

I love it. It's great with seafood and stuff.

It comes from the sumac berry.

It's very zesty and it's something people used to use in medieval

times before lemons were about.

It goes really well with fish.

It's fabulous. I love using it.

-Can you chop that up for me, please.

-I can do that.

Mixing it well.

It looks a bit watery at this stage, but just persevere with it

and the vermouth will be absorbed by the butter.

-I'm waiting for the chives.

-I'm chopping the chives.

I'm doing Taste Of London at the moment.

If you're not doing anything after the programme, go see it

because James Martin does the best chopping.

-And I tell everybody that.

-I get plenty of practice on this show.

Yes, I know. I'm going to pay you back later, aren't I?

-Right, moving on. What are we doing?

-OK. Moving on.

What we're doing now is I'm going to create my sausage of butter.

-You want me to chop this?

-Yes.

And then boil it.

It will depend on how big the cuts are.

It will take about 20 to 30 minutes.

Boil it.

Then after we boil it, we're going to add the rest of the ingredients.

The cumin, garlic and tahini. This goes in the fridge.

And I have one earlier that I done.

-You can freeze that butter as well, can't you?

-Yes, you can.

And you know what?

This is fabulous with any sort of fish or vegetables as well.

I'm washing my hands and I'm coming back.

You must use plenty of langoustines over in Jersey?

Yeah, we go through five or six boxes a week.

You're very lucky there.

-Don't tell me you buy 'em off the French?

-We do. We save miles.

So we're doing our little bit.

What amazes me is that 90% of the langoustines they catch in

-the UK, we end up exporting.

-It's cos they're so good.

They're probably from Scotland.

If people at home can't get langoustines,

prawns work very well as well.

What I've done, I've poached them.

It's much easier to work with.

-30 seconds, something like that.

-Yes.

They're like little bonbons, so beautiful and sugary.

Like little bomb bombs?

Bonbons. French bonbons. Delicious and sweet.

I'm very tempted to pop one in my mouth, but not before I finish.

The major ingredient here is this butter.

This butter makes it magical.

This butter transports you in a different world.

And see what our guests think.

You've been on your travels recently.

Is that because of the new restaurant?

-Or a bit of research for the book?

-It's always to do with that.

The restaurant, I've been on the lookout for quite some time now.

This cuisine is very understated and is very undermined.

Nobody is doing it

and it's a great time to actually create something amazing.

Yes, I have been travelling. I've been a lot to Syria. I love Damascus.

I love the Middle East.

I've been spending a lot of time in Bahrain because the Ottomans,

once upon a time, used to be there as well.

It's great to see what flavours they took with them,

what they brought back with them.

And it's basically research, eating, cooking and that's what I love doing.

They're great at spices and all that sort of stuff,

but are you any good at football out there?

Oh, don't talk to me about football, please.

The bane of my life.

Bulgarians, are they any good at football?