0:00:02 > 0:00:06If it's great cooking you're after, you're in the right place. This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:29Welcome to the show. The chefs are on top form this morning
0:00:29 > 0:00:31and the celebrities are feeling pretty hungry,
0:00:31 > 0:00:33so coming up on today's show,
0:00:33 > 0:00:36Aggi Sverrisson treats us to a shellfish delight.
0:00:36 > 0:00:38He roasts scallops and serves them with
0:00:38 > 0:00:40fregola and wasabi sauce.
0:00:40 > 0:00:42And we get a little French sophistication thanks to
0:00:42 > 0:00:44Alexis Gauthier.
0:00:44 > 0:00:47He creates some unique stuffed boneless chicken wings
0:00:47 > 0:00:50and serves them with a handmade potato gnocchi.
0:00:50 > 0:00:54Atul Kochhar dusts off the Tandoor oven ready for a summer fish treat.
0:00:54 > 0:00:57He prepares tandoori grey mullet with garlic,
0:00:57 > 0:01:01ginger and loads of dry spices and he serves it with a cep salad.
0:01:01 > 0:01:04And John Barrowman faced his Food Heaven or Food Hell.
0:01:04 > 0:01:05Would he get his Food Heaven -
0:01:05 > 0:01:08meringue with a decadent toffee baked Alaska with toffee sauce,
0:01:08 > 0:01:10or would he get his dreaded Food Hell -
0:01:10 > 0:01:13watermelon with my watermelon sorbet with rose water
0:01:13 > 0:01:15and marinated watermelon wedges?
0:01:15 > 0:01:18Find out what he gets to eat at the end of today's show.
0:01:18 > 0:01:21But first it's time for some brasserie style cooking
0:01:21 > 0:01:22from Daniel Galmiche,
0:01:22 > 0:01:25with a little inspiration from his mother and aunt.
0:01:25 > 0:01:28- Great to have you back on the show. - Thank you very much, yeah.
0:01:28 > 0:01:30- Of course, cooking French dish, so...- Cooking French dish.
0:01:30 > 0:01:32On the menu is what?
0:01:32 > 0:01:33On the menu is what?
0:01:33 > 0:01:38Fillet of sea bass today, which we are going to pan-fry,
0:01:38 > 0:01:39served with sauteed potatoes.
0:01:39 > 0:01:42We've got new potatoes we are going to blanch a little bit
0:01:42 > 0:01:44and put some fennel in to give some flavour to the water.
0:01:44 > 0:01:48- And a sauce vierge.- And a sauce vierge, which is all there.
0:01:48 > 0:01:52- And pancetta, yeah.- Yeah. So, tell me about this sea bass.
0:01:52 > 0:01:54- This is line-caught sea bass. - This is line-caught sea bass
0:01:54 > 0:01:58but you can now buy some lovely farmed sea bass.
0:01:58 > 0:02:03- Now, the farmed ones are smaller. - Much smaller, yes. That's right.
0:02:03 > 0:02:08And equally good, actually, nowadays, yeah.
0:02:08 > 0:02:11There you go, so... Why do you put the little...?
0:02:11 > 0:02:17- Just so it cooks a little bit faster.- Right.- And for the skin.
0:02:17 > 0:02:20- Does it kind of stop it from curling up or just...- A little bit.
0:02:20 > 0:02:23- ..presentation?- Yeah, little bit. So I'm going to pan-fry that.
0:02:25 > 0:02:28- Can you do this dish with mackerel, Daniel?- No.
0:02:28 > 0:02:29LAUGHTER
0:02:29 > 0:02:34- Yes, actually.- Well, vierge can go with anything, can't it, really?
0:02:34 > 0:02:36- Chicken as well.- Yes, absolutely.
0:02:36 > 0:02:38The weather is kind of good this weekend.
0:02:38 > 0:02:42Yeah, it's actually like a warm dressing, really. So, yeah.
0:02:43 > 0:02:45- So, skin first.- There's a sink in the back there,
0:02:45 > 0:02:49- if you want to wash your hands. - Yeah.- There you go.
0:02:51 > 0:02:53Now, always skin first?
0:02:53 > 0:02:58Yeah, I want to give a nice bit of crisp to the skin, which is...
0:02:58 > 0:03:01- which is really nice. So, potato.- Excuse me.
0:03:03 > 0:03:04I'm going to take the shallots.
0:03:04 > 0:03:07And you're just going to basically soften them down with some olive oil
0:03:07 > 0:03:11cos the basic sauce for this is made out of olive oil.
0:03:11 > 0:03:13Yeah, correct.
0:03:13 > 0:03:17- As a base. There you go. Now, do you want some butter in there?- I will.
0:03:17 > 0:03:21- I know Frenchmen, they like butter. - Yes, I'll put some butter in there.
0:03:21 > 0:03:26Not right now, because I don't want the butter to burn. OK. Voila.
0:03:26 > 0:03:30Right, so this is...this is from your restaurant or...?
0:03:30 > 0:03:32This kind of dish... I suppose, not really from your restaurant
0:03:32 > 0:03:35but inspiration for this dish, where does it come from?
0:03:35 > 0:03:38Well, it's really kind of French home cooking,
0:03:38 > 0:03:41brasserie, home cooking relation, you know.
0:03:41 > 0:03:43Would that be from your new book, then?
0:03:43 > 0:03:46That would be from my new book. Thank you, James, yes.
0:03:46 > 0:03:47Yeah, which just came out.
0:03:47 > 0:03:51So I'm very excited, very happy
0:03:51 > 0:03:54and a bit nervous at the same time but, yeah.
0:03:54 > 0:03:57- It's your first book?- It is my first book, James, yes, absolutely.
0:03:57 > 0:04:02And what kind...? How would you define brasserie cooking, then?
0:04:02 > 0:04:03Well, I define it
0:04:03 > 0:04:06a different region, obviously. So, brasserie, for me,
0:04:06 > 0:04:10borrowed recipes from regional places
0:04:10 > 0:04:14and in the same time a kind of speciality which was passed down from
0:04:14 > 0:04:17grandma to mother to daughter, very much,
0:04:17 > 0:04:20and adapted them within a brasserie and that's why
0:04:20 > 0:04:23when you go to France in different regions you can find these
0:04:23 > 0:04:27- beautiful recipes within brasseries which are regional.- Yeah.
0:04:27 > 0:04:33And so there is a relation like home, country and etc, which is nice.
0:04:33 > 0:04:34Raw French cooking, then.
0:04:34 > 0:04:37Cos you've got so many different regions and France...
0:04:37 > 0:04:40- Oh, completely, yeah.- ..that do so many different styles of dishes.
0:04:40 > 0:04:42Technique-wise, for instance, it's very different
0:04:42 > 0:04:45the further down the coast you go as opposed to further north.
0:04:45 > 0:04:48It is, yeah. And it's funny because every kind of
0:04:48 > 0:04:50even neighbour town claims
0:04:50 > 0:04:53to have the right recipe or the best recipe.
0:04:53 > 0:04:55So there is always this kind of competition between towns as well.
0:04:55 > 0:04:59- Yeah.- So it's quite interesting.
0:04:59 > 0:05:03So where would this dish originate from? Was this one of your mother's?
0:05:03 > 0:05:06This one would be Mediterranean but would be an accent
0:05:06 > 0:05:08of my great aunt and my mum,
0:05:08 > 0:05:10which did inspire me to cook when I was young.
0:05:10 > 0:05:13I met his mother last week. I've never seen anybody so petrified.
0:05:13 > 0:05:17- This was at your wedding.- It was in my wedding, yeah.- Your wedding, yeah.
0:05:17 > 0:05:18- Yes, correct.- You were running around
0:05:18 > 0:05:22- like a little puppy dog, weren't you?- Yes. A little bit.
0:05:22 > 0:05:27And the biggest wedding cake in the world, I think.
0:05:27 > 0:05:28I'd probably say.
0:05:28 > 0:05:31Well, the reason behind that is because
0:05:31 > 0:05:32Claire, originally,
0:05:32 > 0:05:37is half Italian and half English and I wanted to surprise her
0:05:37 > 0:05:41and my pastry chefs made a kind of mini copy of the Coliseum
0:05:41 > 0:05:43because they are from Rome originally.
0:05:43 > 0:05:45Oh, was it? I thought it looked like Fulham Football Club.
0:05:45 > 0:05:46It was massive, I know.
0:05:46 > 0:05:49- I'd had a bit to drink by then.... - ..Coliseum out of a cake.- Sorry?
0:05:49 > 0:05:51I'll just make the Coliseum out of a cake, no problem!
0:05:51 > 0:05:54It did genuinely look like a football club.
0:05:54 > 0:05:59So, it was kind of, you know, a way of marking a little bit the origin.
0:05:59 > 0:06:02So it was...it was very nice.
0:06:02 > 0:06:04Right, so, these potatoes, you cook these slightly.
0:06:04 > 0:06:07We cook slightly with a little bit of fennel and just...
0:06:07 > 0:06:10you can put some herbs in it. It's just to flavour a little bit.
0:06:10 > 0:06:11We don't use the fennel,
0:06:11 > 0:06:14- it's just to flavour, yeah? - That's why I use a stalk of it.
0:06:14 > 0:06:17So, now the potatoes have been blanched, I keep the skin on.
0:06:17 > 0:06:22- I prefer the skin.- Lime's gone in there. That's vierge, basically.
0:06:22 > 0:06:25It's just basically shallots, lime, or lemon. Some people put...
0:06:25 > 0:06:28You can put vinegar in, I've seen before.
0:06:28 > 0:06:30Some really good quality olive oil and the tomatoes go in
0:06:30 > 0:06:34- just as it starts to warm up, and then chopped herb.- Yes.
0:06:34 > 0:06:37- And you warm it up slightly. - Now, you've blanched the...
0:06:37 > 0:06:39Have you got pancetta there or what have you got?
0:06:39 > 0:06:41The pancetta has been blanched.
0:06:41 > 0:06:43The reason I blanched it a little bit,
0:06:43 > 0:06:45- sometimes it can be a touch salty.- Right.
0:06:45 > 0:06:47So it will take a little bit out of the salt
0:06:47 > 0:06:50and some pancetta is fatty as well and some people don't
0:06:50 > 0:06:52actually take that a little bit as well.
0:06:52 > 0:06:54It's a good way to do your potatoes with bacon and stuff,
0:06:54 > 0:06:55to blanch it like that, isn't it?
0:06:55 > 0:06:58Cos it's going to get it really crisp.
0:06:58 > 0:07:00It crispens very nicely, too. Yes, correct.
0:07:02 > 0:07:03Very nice.
0:07:03 > 0:07:07Now, those people who haven't been to your restaurant...
0:07:07 > 0:07:09- Yes.- ..it's a...
0:07:09 > 0:07:11it's a big restaurant. Restaurant and hotel.
0:07:11 > 0:07:13Yeah, it's a big restaurant.
0:07:13 > 0:07:16- We can take a lot of covers. - Yeah.- Yeah, absolutely.
0:07:16 > 0:07:18But wine is kind of a big theme in there.
0:07:18 > 0:07:21The reason it's called The Vineyard, actually,
0:07:21 > 0:07:23it's because there is not a vineyard around,
0:07:23 > 0:07:25it's because the owner owns vineyards in California
0:07:25 > 0:07:28so he based himself on a Californian house, really.
0:07:28 > 0:07:29And...
0:07:30 > 0:07:34And that's the reason, yeah, we've got a massive, massive wine list.
0:07:34 > 0:07:39And, obviously, Sir Peter Michael makes wine so it does make sense.
0:07:39 > 0:07:42Now, this is the key to cooking fish properly, you see?
0:07:42 > 0:07:44You basically turn it once. That's it. Yeah.
0:07:44 > 0:07:47Cook on the skin. That's right.
0:07:47 > 0:07:48Right?
0:07:48 > 0:07:49In we go with the bacon.
0:07:52 > 0:07:54Do you want me to finish off this fish for you?
0:07:54 > 0:07:56Yeah, if you want, that would be lovely. With butter.
0:07:56 > 0:07:59This is why you and me are good mates, you see.
0:07:59 > 0:08:02- Yes, because we love butter. - Yeah, exactly.- Yeah.
0:08:02 > 0:08:04But it's a fundamental part of cooking in France,
0:08:04 > 0:08:05isn't it, really?
0:08:05 > 0:08:08Yeah, we use a lot of butter but it doesn't mean
0:08:08 > 0:08:11necessarily a massive amount.
0:08:11 > 0:08:13I mean, it gives some kind of
0:08:13 > 0:08:17colourful, nutty flavour to things as well.
0:08:17 > 0:08:19It's good. I like butter, too.
0:08:21 > 0:08:23I'm a bit like you for that, that's correct.
0:08:23 > 0:08:25You're looking a bit intense there, Angela.
0:08:25 > 0:08:27Am I? I was just trying to work out, so what have you done?
0:08:27 > 0:08:30Have you put the butter in...? It's skin side down.
0:08:30 > 0:08:33We put the fish on, skin first, we get a nice crispiness,
0:08:33 > 0:08:35golden colour around.
0:08:35 > 0:08:37Flick it over to finish cooking and put
0:08:37 > 0:08:40a drop of butter in the oil and just
0:08:40 > 0:08:42finish it a little bit,
0:08:42 > 0:08:45giving a lovely, nice, nutty flavour.
0:08:45 > 0:08:48- Pat's trying to figure out how much this dish is going to cost. - LAUGHTER
0:08:48 > 0:08:52I can see it already, straightaway. You'll see it next week.
0:08:52 > 0:08:53The battles that I have, you see.
0:08:53 > 0:08:54It's more than £3.49.
0:08:54 > 0:08:57Yes, it's more than £3.49.
0:08:57 > 0:08:58- It certainly is.- Yeah.
0:08:58 > 0:09:01But if it's a farmed one, it's cheaper.
0:09:01 > 0:09:06So it's more affordable so you can... you can almost do a dish for that.
0:09:06 > 0:09:10- £3 a day, you said, no?- £3.49.- A day.
0:09:10 > 0:09:15- Yeah.- I take my hat off because, guys, to do so many...
0:09:15 > 0:09:19- They are the hardest working crew.- I am sure.
0:09:19 > 0:09:21A touch of balsamic vinegar in here.
0:09:21 > 0:09:24A little bit, yes. I like a little bit of touch of acidity
0:09:24 > 0:09:26and sweetness to it. So, we are nearly there.
0:09:26 > 0:09:28The idea of this sauce vierge, like I said, it goes well
0:09:28 > 0:09:31with any barbecued meats or anything like that. Chicken.
0:09:31 > 0:09:33Chicken as well. It's almost a dressing, really, isn't it?
0:09:33 > 0:09:36You can mix and match the herbs. It doesn't have to be parsley.
0:09:36 > 0:09:39No, you can put chervil, which I use and I love.
0:09:39 > 0:09:41You can put chive, you can put basil.
0:09:41 > 0:09:44- Tarragon is nice in there as well. - You can put tarragon, yes.
0:09:44 > 0:09:47- We're ready to...- Ready. - ..to go when you are.- Yeah.
0:09:50 > 0:09:51So, the fish is cooked.
0:09:51 > 0:09:54- Literally just turn it over once like that.- Yeah.
0:09:56 > 0:09:58I'll move that out the way.
0:10:00 > 0:10:03So, the fennel's just gone in with the potatoes just for flavour,
0:10:03 > 0:10:06- that's it.- Yeah. Yeah, yeah, you can put a different herb as well.
0:10:06 > 0:10:09You can crush garlic in it and...
0:10:10 > 0:10:13- Just finishing this. - I'll get you a spoon for them.
0:10:13 > 0:10:15- There you go.- Thank you very much.
0:10:17 > 0:10:18Ready when you are.
0:10:22 > 0:10:23- You can smell it, huh?- Yeah.
0:10:25 > 0:10:28Now, this, to me, would be sort of French brasserie food.
0:10:28 > 0:10:29That and a bit of steak.
0:10:29 > 0:10:31Yeah, yeah, yeah, no, it's completely
0:10:31 > 0:10:34things people can relate to, I think.
0:10:34 > 0:10:35And that was the
0:10:35 > 0:10:39main focus for the book as well.
0:10:39 > 0:10:41It's food people could relate to.
0:10:41 > 0:10:42There you go.
0:10:44 > 0:10:46And you can have that... The idea of that sauce is
0:10:46 > 0:10:49as soon as you add the tomatoes, don't heat it up any more, otherwise
0:10:49 > 0:10:52- it starts to colour the sauce too much.- That's right.- Just warm it up
0:10:52 > 0:10:54and that's it. Don't boil it.
0:10:54 > 0:10:56A small drop of that.
0:10:59 > 0:11:01- Looks delicious.- Beautiful.- Voila.
0:11:01 > 0:11:03Don't forget, this is from Daniel's new book.
0:11:03 > 0:11:05So, what's the name of the dish again?
0:11:05 > 0:11:07It's called a fillet of sea bass, pan-fried,
0:11:07 > 0:11:11served with sauteed potatoes, pancetta, spring onion, sauce vierge.
0:11:11 > 0:11:13Easy as that.
0:11:17 > 0:11:20Cool, right, fantastic.
0:11:20 > 0:11:23You get to dive into... Look at that, fork ready!
0:11:23 > 0:11:26There we go. Do you know what?
0:11:26 > 0:11:28This could be a heavenly dish for me, I've got to say.
0:11:28 > 0:11:32- Breakfast, dive in.- Is it really bad that I don't eat the skin?
0:11:32 > 0:11:34- I know you've cooked it to perfection.- Try a corner, I promise.
0:11:34 > 0:11:38OK, there you go, but I'm not massively into the whole skin bit.
0:11:38 > 0:11:39I'm just going to go there.
0:11:40 > 0:11:43Even when it's crispy, I'm not into the skin.
0:11:43 > 0:11:45So, sea bass, but really any fish with this.
0:11:45 > 0:11:48- Salmon, anything like that would work.- Yes, absolutely.
0:11:48 > 0:11:50You can use salmon. Sea bream, I love sea bream.
0:11:50 > 0:11:52I think chicken would work nicely.
0:11:52 > 0:11:56- Sea bream, pancetta adds a nice kind of association.- Oh, my God.
0:11:56 > 0:11:58Mackerel very good, actually.
0:11:58 > 0:12:01- Dive into that, girls.- Did you not trust me to pass it down?- Exactly!
0:12:01 > 0:12:05- I know you too well, you'd have kept eating it.- Absolutely beautiful.
0:12:05 > 0:12:06That sauce vierge is gorgeous.
0:12:06 > 0:12:09Yes, and a touch of balsamic vinegar really works.
0:12:09 > 0:12:11Yes, it gives a touch of acidity to the richness of the dish.
0:12:11 > 0:12:13And that vierge is so simple to make.
0:12:13 > 0:12:18I didn't realise that you didn't have to continue cooking the herbs.
0:12:18 > 0:12:21But you need to keep the flavour, it is dispersed quickly.
0:12:21 > 0:12:24Straightaway, keep the freshness, keep the colour.
0:12:24 > 0:12:27Sometimes you boil something too much, the herbs become brown.
0:12:27 > 0:12:29I like the way he calls it home cooking.
0:12:29 > 0:12:31I can't remember having that in Skegness!
0:12:36 > 0:12:39What a beautiful piece of sea bass and a great way to serve it.
0:12:39 > 0:12:42Coming up, I grill aubergines and serve them with tomato sauce
0:12:42 > 0:12:44and deep-fried courgette flowers for Aggie MacKenzie,
0:12:44 > 0:12:47after Rick Stein continues his travels across the length
0:12:47 > 0:12:52and breadth of the UK to find some more of his famous food heroes.
0:12:54 > 0:12:57The first time I found a patch of chanterelle
0:12:57 > 0:13:01on the way to Bodmin from Padstow was of the same order of excitement
0:13:01 > 0:13:04as seeing my first kangaroo in the bush.
0:13:04 > 0:13:08It's that jolt of being there and seeing it with your own eyes.
0:13:08 > 0:13:12With mushrooms, you never forget that musty smell
0:13:12 > 0:13:14of dead leaves, autumn and earth.
0:13:16 > 0:13:19I'm in a secret wood in the middle of Norfolk with Clive Holder,
0:13:19 > 0:13:21a mushroom hunter extraordinaire,
0:13:21 > 0:13:24and he showed me a host of golden chanterelle,
0:13:24 > 0:13:26enough for 1,000 risottos.
0:13:28 > 0:13:30They're supposed to smell like apricots.
0:13:30 > 0:13:33- Maybe it's just...- They do a bit.
0:13:34 > 0:13:37They're so fresh. They're quite peppery when they're raw.
0:13:37 > 0:13:41A lot of chefs won't like a mushroom, for example, this large.
0:13:41 > 0:13:44They've got what I call "supermarket syndrome".
0:13:45 > 0:13:48Everything's got to be small - baby vegetables,
0:13:48 > 0:13:52baby mushrooms - and what they would like is something about this size
0:13:52 > 0:13:57that they can present as a button girolle on the side of the plate.
0:13:57 > 0:14:04These ones will have to be - I know it seems sacrilegious - to be torn,
0:14:04 > 0:14:08but when you do, the white middle shows this is a true chanterelle,
0:14:08 > 0:14:12not a forced chanterelle, which is yellow all the way through.
0:14:14 > 0:14:17I've been searching for mushrooms for over 10 years
0:14:17 > 0:14:20and have never come across such a developed patch as that.
0:14:20 > 0:14:23That really knocked my eyes out.
0:14:23 > 0:14:27It's like finding the first cep of the season, it's so exciting.
0:14:27 > 0:14:31So how do you like to cook chanterelles?
0:14:31 > 0:14:34- I just like them plain fried with olive oil and butter.- Yeah.
0:14:34 > 0:14:37I love the names that mushrooms have been given.
0:14:37 > 0:14:40Look at these amethyst deceivers.
0:14:40 > 0:14:43They, like all mushrooms, have to be cooked
0:14:43 > 0:14:48using a lot of heat and very quickly, otherwise they stew.
0:14:48 > 0:14:51As they're 90% water, they tend to turn sloppy,
0:14:51 > 0:14:56so it's really not a good idea to wash them, just give them a brush.
0:14:56 > 0:15:00Here I've sauteed them with kidneys, a great breakfast dish.
0:15:01 > 0:15:05So, first of all, the kidneys. Take about three kidneys,
0:15:05 > 0:15:10cut them in half and that gives you three halves per person.
0:15:10 > 0:15:12If you're fastidious,
0:15:12 > 0:15:15take out the fatty bits in the middle, but you don't need to.
0:15:15 > 0:15:20It's nice, particularly in a lamb's kidney, which is quite delicate.
0:15:22 > 0:15:25I've tossed the kidneys in seasoned flour and I fry them in hot butter -
0:15:25 > 0:15:30not long, because I like them pink on the inside. Then turn them over once.
0:15:30 > 0:15:34Halfway through, throw in the mushrooms and some salt.
0:15:34 > 0:15:37I've always been cautious with wild mushrooms.
0:15:37 > 0:15:41In France, you can take them into a local chemist for identification.
0:15:41 > 0:15:44Just try taking them into Boots!
0:15:44 > 0:15:48Now I take the kidneys out of the pan to continue cooking the mushrooms.
0:15:48 > 0:15:53Add more butter, put the kidneys back in and toss everything together
0:15:53 > 0:15:58and pour over some buttered toast... and that's all there is to it.
0:15:59 > 0:16:03Finally, sprinkle on a little bit of parsley and serve.
0:16:03 > 0:16:07So simple and so good. Another great combination is mushrooms and garlic,
0:16:07 > 0:16:10but here it's mushrooms and kidneys.
0:16:10 > 0:16:13If you haven't tried it, you jolly well should!
0:16:13 > 0:16:18In the grounds of this detached house in Cropwell Butler in Nottinghamshire
0:16:18 > 0:16:23are three brothers who make the best pork pies I've tasted in a long time
0:16:23 > 0:16:25from a recipe going back 150 years.
0:16:25 > 0:16:27Here, just smell that, Rick.
0:16:27 > 0:16:33I think pork pies are regarded as the butt of many a British Rail joke
0:16:33 > 0:16:35along with the curled-up sandwiches.
0:16:35 > 0:16:37In fact, I've noticed that in most
0:16:37 > 0:16:41of the pork pies I've had recently, there's a serious absence of jelly.
0:16:41 > 0:16:46This is the heart of a pork pie - jelly made from pigs' trotters
0:16:46 > 0:16:49which have been simmered till they fall apart.
0:16:49 > 0:16:52This mixer looks as if it was your grandad's!
0:16:52 > 0:16:54Yeah, it's got history.
0:16:54 > 0:16:58And my grandfather, when he was in business in Nottingham,
0:16:58 > 0:17:02he had 16 of these in a row, all mixing pastry, mixing meat.
0:17:02 > 0:17:06I think this is the only one left probably in England today.
0:17:06 > 0:17:10You've just got water and lard in there, then?
0:17:10 > 0:17:14- Water, English lard, sea salt... - Sea salt?- Sea salt.
0:17:14 > 0:17:16And we're going to slowly tip it in, Rick...
0:17:18 > 0:17:22..and all that should mix in with that pastry
0:17:22 > 0:17:26- and really hit it with some power. - Brilliant.- Thank you, Rick.
0:17:26 > 0:17:30So, what's the secret of a really good pork pie, then?
0:17:30 > 0:17:34Well, I think the secret is the quality of the ingredients,
0:17:34 > 0:17:37what you use and what you put into it.
0:17:38 > 0:17:43I don't think you'll see any finer hot-water pastry than this one.
0:17:43 > 0:17:47Then we move onto the meat, which is hand-butchered.
0:17:48 > 0:17:51Chop...chop it - in a mincer, but chop it in a big mincer,
0:17:51 > 0:17:56so you've got the quality of the meat there, big chunks of meat.
0:17:56 > 0:18:00That's mixed perfect now. No need to mix that no more, job done.
0:18:04 > 0:18:06Everything about this is sort of apt, this pork pie,
0:18:06 > 0:18:10because the pigs are local and it's tied in with the cheese, the Stilton.
0:18:10 > 0:18:14Yeah, the history goes back years ago when everyone produced...
0:18:14 > 0:18:17The farmers produced the pigs, the cheese was being produced,
0:18:17 > 0:18:19they needed something to feed the pigs on,
0:18:19 > 0:18:21so they fed 'em with the whey.
0:18:21 > 0:18:24The quality of a pig when it's fed with whey is beautiful.
0:18:24 > 0:18:29And they had so much pork, they said, "Right, let's make a pie,"
0:18:29 > 0:18:34and they made it by hand, which is a Melton Mowbray when it's handmade.
0:18:36 > 0:18:37They look fantastic!
0:18:38 > 0:18:43Ah, beauties! You know they're cooked, see, they're bubbling up.
0:18:43 > 0:18:45Been in there an hour.
0:18:45 > 0:18:50- What do pork pies mean to you?- Ah, everything really. It's my life.
0:18:52 > 0:18:55At 2.30am, you can wake up wondering if you've jellied the pies,
0:18:55 > 0:18:58if they're ready to be sold next day...
0:18:58 > 0:19:02Ah, it's a passion. Once you've picked the pie that you've cooked,
0:19:02 > 0:19:05you've got that segment in your hand ready to eat and you bite into it
0:19:05 > 0:19:09and get that lovely crunch of the pastry, then you're into the jelly,
0:19:09 > 0:19:12and then you're back into another texture with the meat.
0:19:12 > 0:19:16So far in my gastronomic journey, I feel I haven't done justice
0:19:16 > 0:19:21to the vegetables we grow here. I've come to Coleshill Organic Farm
0:19:21 > 0:19:24to meet Peter and Sonia Richardson.
0:19:24 > 0:19:29It must be a very nice place to work, and it's nice with all these flowers.
0:19:29 > 0:19:32Yeah, our singing gardener planted all the flowers
0:19:32 > 0:19:35and everyone that walks through - we have lots of people walking through,
0:19:35 > 0:19:38it's a short cut into the village - they all comment on the flowers.
0:19:38 > 0:19:43When we do our boxes, we send out newsletters with recipes and things,
0:19:43 > 0:19:47just so that when people get an unusual vegetable, like a celeriac -
0:19:47 > 0:19:52"What's this nobbly swede?" - they can actually do something with it.
0:19:53 > 0:19:57Whoever thought up vegetable boxes was a genius,
0:19:57 > 0:20:01paying a small sum of money each week to a local farmer
0:20:01 > 0:20:06for a selection of his fresh produce. Well, it inspired me with this dish -
0:20:06 > 0:20:09leek cannelloni with Provolone piccante cheese.
0:20:11 > 0:20:14First of all, melt some butter in a non-stick pan,
0:20:14 > 0:20:17then add three or four sliced leeks.
0:20:17 > 0:20:19Stir the leeks around in the butter
0:20:19 > 0:20:23and add some thyme. I'm using lemon thyme here.
0:20:23 > 0:20:27Continue to cook gently while you crush some garlic.
0:20:27 > 0:20:31These organic leeks taste hotter and more peppery than ordinary ones.
0:20:31 > 0:20:35I add a little water, a little more stirring,
0:20:35 > 0:20:39then salt and freshly-ground black pepper.
0:20:41 > 0:20:43I need a good concentrated tomato sauce
0:20:43 > 0:20:46to spread under the cannellonis.
0:20:46 > 0:20:51Just take some olive oil and some finely chopped onion, chopped garlic,
0:20:51 > 0:20:54sweat off the onion and garlic in the olive oil,
0:20:54 > 0:20:57then add a can of Italian tomatoes -
0:20:57 > 0:21:00not fresh British tomatoes, they won't taste good enough -
0:21:00 > 0:21:04and then you just knock that down, reduce it right down.
0:21:04 > 0:21:07Don't get me wrong, I like English tomatoes in the summer -
0:21:07 > 0:21:10they're perfect for this sauce then -
0:21:10 > 0:21:14but not the hot-house winter ones - you're better off with tinned.
0:21:14 > 0:21:18Now, I add some ricotta cheese to the nicely softened leeks
0:21:18 > 0:21:23and roll about a tablespoon up in some soft lasagne.
0:21:24 > 0:21:27Cannelloni were my first introduction to Italian food,
0:21:27 > 0:21:33cos my parents had a flat in London and there was an Italian deli nearby,
0:21:33 > 0:21:37and I just remember little cardboard boxes of cannelloni,
0:21:37 > 0:21:42that delicious tomato sauce and the bechamel and the Parmesan on top,
0:21:42 > 0:21:47so I'm always trying to slip cannelloni recipes in somewhere.
0:21:47 > 0:21:50Now, to finish off, a simple bechamel sauce.
0:21:50 > 0:21:56First I need to infuse flavour into the milk. I tip it into a saucepan,
0:21:56 > 0:22:00add half an onion studded with three or four cloves,
0:22:00 > 0:22:05then I add a bay leaf or two and a few peppercorns, and then I simmer,
0:22:05 > 0:22:08but I don't let it boil. I take it off the heat
0:22:08 > 0:22:12and, in another saucepan, melt some butter, add flour
0:22:12 > 0:22:14and stir to make a roux.
0:22:14 > 0:22:16Cook gently for three or four minutes.
0:22:16 > 0:22:21Now I pour the milk through a sieve and into the roux and whisk briskly
0:22:21 > 0:22:27to make a smooth sauce. Bechamel's the easiest mother sauce to make
0:22:27 > 0:22:29and goes back to Louis XIV.
0:22:29 > 0:22:33There's loads of rows whether it was French or Italian in origin -
0:22:33 > 0:22:37I'm not too bothered, it works for me. I add a bit of cream
0:22:37 > 0:22:38and some grated Provolone -
0:22:38 > 0:22:42it's a cow's milk cheese from Southern Italy.
0:22:42 > 0:22:46Finally, I add an egg yolk for extra richness
0:22:46 > 0:22:51and to make the sauce brown in the oven. Then I whisk in some salt.
0:22:51 > 0:22:54I have to admit that the idea for this dish came from
0:22:54 > 0:22:58our own leeks with plain white sauce, which goes so well with roast lamb.
0:22:58 > 0:23:03Then I pour the sauce right over the cannelloni and sprinkle with cheese.
0:23:05 > 0:23:11So, all that remains to be done is bake in an oven at 200 degrees -
0:23:11 > 0:23:14centigrade, that is - for about half an hour.
0:23:17 > 0:23:19Now, this, of course, is a vegetarian dish.
0:23:19 > 0:23:23I feel a bit sorry for Christopher our cameraman - he's a vegetarian,
0:23:23 > 0:23:29and he suffers awfully bland food with such stoicism on our travels.
0:23:29 > 0:23:34It's so rare to get something good. This is for him - he REALLY liked it.
0:23:39 > 0:23:41I have to say, the cameramen on Saturday Kitchen aren't
0:23:41 > 0:23:44quite as polite as Rick, and anything we cook gets wolfed down
0:23:44 > 0:23:47in about three seconds flat with no comment whatsoever.
0:23:47 > 0:23:49Now, just to make sure, film the fork,
0:23:49 > 0:23:52he's got it in his back pocket. Look at that.
0:23:52 > 0:23:53He does, he devours it in seconds.
0:23:53 > 0:23:55Anyway, Rick cooked a great vegetarian dish there,
0:23:55 > 0:23:58and what I thought I'd do is cook you another vegetarian dish.
0:23:58 > 0:24:01We are using another of your great ingredients, aubergines.
0:24:01 > 0:24:04- You love aubergines, don't you?- I love an aubergine.- So, simple thing.
0:24:04 > 0:24:07This is classic Italian kind of stuff. Aubergines with tomato sauce.
0:24:07 > 0:24:10Really fundamentally, for the aubergine, we've got flour,
0:24:10 > 0:24:12a bit of egg. Forget the breadcrumbs.
0:24:12 > 0:24:16Some full fat mozzarella cheese, Parmesan.
0:24:16 > 0:24:18I'm going to pan-fry that and place them under the grill
0:24:18 > 0:24:20and serve that with a tomato sauce,
0:24:20 > 0:24:22which has got fresh tomatoes and tinned tomatoes.
0:24:22 > 0:24:25You are starting to get them in season at the moment, mine are
0:24:25 > 0:24:28coming through in the greenhouse at the moment, starting to get there.
0:24:28 > 0:24:31If you've got really good fresh tomatoes, then use fresh tomatoes.
0:24:31 > 0:24:33If you haven't, use half and half.
0:24:33 > 0:24:36As Rick pointed out, we've got a bit of garlic,
0:24:36 > 0:24:39some onion and some oregano and basil right at the end.
0:24:39 > 0:24:42So, that's all going in the tomato sauce.
0:24:42 > 0:24:44In this pot here we've got chopped onions,
0:24:44 > 0:24:46bit of garlic, oregano, tomatoes, tinned tomatoes.
0:24:46 > 0:24:50Placed in a pot, brought to the boil, turned down.
0:24:50 > 0:24:51Gently simmer that for an hour.
0:24:51 > 0:24:53That's the problem with tomato sauce,
0:24:53 > 0:24:55people don't cook it for long enough.
0:24:55 > 0:24:57- At least an hour. - A wee bit of sugar in it, or not?
0:24:57 > 0:24:59- You can, but do that at the end. - Right.
0:24:59 > 0:25:01I'm just going to pinch a tomato, because I like them.
0:25:01 > 0:25:04So, you've got the aubergine. No need to salt aubergine any more.
0:25:04 > 0:25:06What we're going to do is slice this.
0:25:07 > 0:25:09And then I'm going to pan-fry it.
0:25:09 > 0:25:12I'm going to dip it in a bit of flour and some egg.
0:25:12 > 0:25:15Only a couple of slices. That will do. There you go. A touch of flour.
0:25:15 > 0:25:18I never know whether to fry them dry or put loads of fat in.
0:25:18 > 0:25:23Well, aubergines nowadays don't soak in as much liquid as they used to.
0:25:23 > 0:25:25You used to have to salt them and stuff like that.
0:25:25 > 0:25:28The aubergines that we get now, even the stuff I grow in my garden,
0:25:28 > 0:25:31- you don't really need to salt them any more.- Do you grow aubergines?
0:25:31 > 0:25:34- Oh, my goodness.- Because you've got your own allotment,
0:25:34 > 0:25:35we mentioned that earlier.
0:25:35 > 0:25:38- Growing your own raspberries and bits and pieces.- Absolutely.
0:25:38 > 0:25:41Actually, Matthew, my husband, does all the hard work.
0:25:41 > 0:25:42I enjoy the harvesting.
0:25:42 > 0:25:46What I want to know is, your career to this day, I mean,
0:25:46 > 0:25:48you are doing what you do at the moment, obviously,
0:25:48 > 0:25:51- How Clean Is Your House? - great series, as well.- Thank you.
0:25:51 > 0:25:54How do you go from what you originally started out doing,
0:25:54 > 0:25:57then working for a magazine... You've got an interesting career.
0:25:57 > 0:26:00You actually worked for someone very special, didn't you, at one point?
0:26:00 > 0:26:02Yes. I try and keep it a secret, but it's out.
0:26:02 > 0:26:06Yeah, I went to work for what I thought was the Foreign Office,
0:26:06 > 0:26:08and on day one they sat us down and said, "Actually,
0:26:08 > 0:26:10"it's not the Foreign Office, this is MI6
0:26:10 > 0:26:13"and you've got to think about whether you want to stay here."
0:26:13 > 0:26:16I thought, "Oh, my goodness, this sounds quite exciting.
0:26:16 > 0:26:17"I'll have a bit of that."
0:26:17 > 0:26:21And actually, you know, it wasn't particularly exciting.
0:26:21 > 0:26:24Then I ended up working on a magazine that my sister did.
0:26:24 > 0:26:27Lots of sisters on this magazine.
0:26:27 > 0:26:30They were looking for a junior sub-editor and her editor said,
0:26:30 > 0:26:34you must have a sister looking for a job who could be a sub-editor.
0:26:34 > 0:26:35So I did.
0:26:35 > 0:26:40Eventually, I worked at Sainsbury's magazine, I was chief copy editor and
0:26:40 > 0:26:43I had a bit of a reputation for being the greediest
0:26:43 > 0:26:49person on the magazine, and my desk was situated nearest the test
0:26:49 > 0:26:53kitchen, so whenever the food came out, my desk was the first stop.
0:26:53 > 0:26:55So, "Oh, yes, I'll have a bit of that."
0:26:55 > 0:26:56And actually it was like,
0:26:56 > 0:26:58"Stop there, other people have got to taste."
0:26:58 > 0:27:01And this passion for food has not only gone into your garden,
0:27:01 > 0:27:04but you've got a new toy in your garden as well,
0:27:04 > 0:27:08which I've just had fitted as well - they are fantastic.
0:27:08 > 0:27:11A wood-burning stove, oh, I just love it. Absolutely love it.
0:27:11 > 0:27:14It's so exciting, it really is. It really is, it's lovely.
0:27:14 > 0:27:18- They just take an awful long time to heat up.- Yes, about 45 minutes.
0:27:18 > 0:27:22- But the trouble is - have you used yours?- I've used mine.
0:27:22 > 0:27:23Actually, funnily enough,
0:27:23 > 0:27:26I've got 100 chefs coming for dinner at the end of the month.
0:27:26 > 0:27:29Including these two. And I'm having to cook pizzas for them all.
0:27:29 > 0:27:31That's kind of scary.
0:27:31 > 0:27:33Oh, that is going to take hours and hours and hours!
0:27:33 > 0:27:37Well, let me tell you something, beware. It gets up to 500 degrees.
0:27:37 > 0:27:40It gets extremely hot. It cooks a pizza in about 15 seconds.
0:27:40 > 0:27:42Anyway, this is quite quick, this one.
0:27:42 > 0:27:44So, we've got on here pan-fried aubergines,
0:27:44 > 0:27:46a bit of, er, obviously flour,
0:27:46 > 0:27:48the egg has gone in here. Just pan-fried.
0:27:48 > 0:27:50Salt and pepper, and then over the top
0:27:50 > 0:27:53I'm just going to put some mozzarella and Parmesan.
0:27:53 > 0:27:57And then we take the whole lot of these and just place them
0:27:57 > 0:27:59on a baking tray.
0:28:00 > 0:28:02Like that.
0:28:02 > 0:28:05And then flash them straight under the grill, a really hot grill.
0:28:05 > 0:28:07And this is the secret with this, very, very quick.
0:28:07 > 0:28:11While that's cooking, I'm going to deep fry some courgette flowers.
0:28:11 > 0:28:12Oh, my favourite.
0:28:12 > 0:28:15I cannot understand why in the UK we don't sell courgettes with
0:28:15 > 0:28:18flowers on like they have in Italy.
0:28:18 > 0:28:20But the flowers here, absolutely delicious.
0:28:20 > 0:28:24In France, they stuff them with some lovely salmon mousse.
0:28:24 > 0:28:27We've got a little tempura batter here.
0:28:27 > 0:28:31A bit of flour and some sparkling ice-cold water.
0:28:31 > 0:28:35Straight in there, keep it nice and loose, just pop that straight in.
0:28:35 > 0:28:37- Yum.- Easy as that.
0:28:37 > 0:28:39Didn't you have an injury once when you were cooking?
0:28:39 > 0:28:41- Quite a serious injury.- Oh, yes.
0:28:41 > 0:28:44Back in the '70s when I first really got into cooking -
0:28:44 > 0:28:47I'm showing my age, I know, I know. Don't I look so much younger?
0:28:47 > 0:28:50Anyway, I was making caramel oranges.
0:28:50 > 0:28:52You're too young to remember caramel oranges.
0:28:52 > 0:28:56Well, it's Suzette sauce, you start out with caramel in the pan.
0:28:56 > 0:28:59Well, actually, it's boiling water and sugar - boiling sugar, really.
0:28:59 > 0:29:02And I thought, "Oh, this smells nice."
0:29:02 > 0:29:06And I just kind of dipped my finger in... Ahhh!
0:29:06 > 0:29:09The next thing is, I'm ringing the doctor,
0:29:09 > 0:29:13I didn't know where to put myself, it was awful.
0:29:13 > 0:29:16At the time, I didn't have enough money for a taxi so I had to
0:29:16 > 0:29:18get on the bus to go to casualty,
0:29:18 > 0:29:22- but my finger was so painful. - The skin falls off as well.
0:29:22 > 0:29:27I actually went on the bus with a glass of water with my finger
0:29:27 > 0:29:30dipped in the water. Sitting like this wally on the bus.
0:29:30 > 0:29:35I was in such pain. And yes, the skin came off like a sort of broad bean.
0:29:35 > 0:29:40Just a big blister three days later. I've never done that again.
0:29:40 > 0:29:43Obviously, you are doing this show about cleaning at the moment -
0:29:43 > 0:29:45quite a fascinating series as well.
0:29:45 > 0:29:48One thing I have a nightmare with is cleaning the hobs and ovens.
0:29:48 > 0:29:50What's the best way of cleaning them?
0:29:50 > 0:29:52Well, you have to do it as you go.
0:29:52 > 0:29:54I know that's boring, but that's the easiest thing,
0:29:54 > 0:29:57- absolutely.- Any top tips for us? For cleaning your kitchen?
0:29:57 > 0:30:00In the kitchen, I tell you what is really important.
0:30:00 > 0:30:04Keep that washing-up cloth and the wiping down cloth - the second
0:30:04 > 0:30:08it starts to smell, you know it is spreading germs everywhere.
0:30:08 > 0:30:11You know, you have got to change them every day, really.
0:30:11 > 0:30:14- Because it's chopping boards are the worst thing, really?- Absolutely.
0:30:14 > 0:30:15You can make yourself really ill.
0:30:15 > 0:30:18You have got to keep everything absolutely...
0:30:18 > 0:30:19So we have got our sauce there,
0:30:19 > 0:30:22- I have just blitzed in the basil right at the end.- That's gorgeous.
0:30:22 > 0:30:23Under our grill, now.
0:30:23 > 0:30:27You have got a hot grill. Then take our aubergines.
0:30:27 > 0:30:28These cook so, so fast.
0:30:29 > 0:30:32- What we can do now is just lift these off.- Mm!
0:30:32 > 0:30:35- And it cooks in real-time, you know.- That's amazing.
0:30:35 > 0:30:38Actually, aubergines often take quite a bit of time.
0:30:38 > 0:30:40There's nothing worse than a bone in an aubergine?
0:30:40 > 0:30:42Got to be completely soft.
0:30:42 > 0:30:46And these, just deep-fried with a little tempura batter.
0:30:46 > 0:30:48We then take that, place it on the top.
0:30:48 > 0:30:50- For me! Oh!- That's for you, yeah.
0:30:50 > 0:30:54- Dive in. Tell us what you think. - I was hoping you'd... Oh, yeah!
0:30:54 > 0:30:58- Just a touch. Go on, dive in.- Yeah, just a little, drizzle of olive oil.
0:30:58 > 0:31:00- Lovely.- Over the top. - Ooh, James! Thank you.
0:31:00 > 0:31:01The combination of aubergine...
0:31:01 > 0:31:04aubergine, tomatoes, mozzarella, Parmesan,
0:31:04 > 0:31:05so quick and simple.
0:31:05 > 0:31:07I know. I love Italian food. I really do.
0:31:07 > 0:31:09Might be hot. Tell us what you think.
0:31:09 > 0:31:14- The secret is to cook that tomato sauce for long enough.- Mm!
0:31:14 > 0:31:16- Happy with that?- Mm.
0:31:17 > 0:31:21That's really lovely. And the aubergine is melting, it's great.
0:31:26 > 0:31:28That was so Italian, you could be in Italy.
0:31:28 > 0:31:32Now, if you'd like to cook any of the studio recipes you've seen on today's show,
0:31:32 > 0:31:35all those are just a click away at bbc.co.uk/recipes -
0:31:35 > 0:31:37we're looking back at some of the great
0:31:37 > 0:31:40cooking from the Saturday Kitchen archives.
0:31:40 > 0:31:41Now it is time for another Aggi.
0:31:41 > 0:31:44This one is armed with some Icelandic inspiration
0:31:44 > 0:31:46and some seaweed ash.
0:31:46 > 0:31:47But there's no butter in it.
0:31:47 > 0:31:49- Great to have you on the show, Aggi.- How are you?
0:31:49 > 0:31:53- Now, something scallopy for you today?- Scallopy.
0:31:53 > 0:31:56- Scottish scallops, hand-dived, of course.- Right.
0:31:56 > 0:32:00- We have some fregola here.- Fregola is what, a pasta?- Yes, semolina.
0:32:00 > 0:32:02- Semolina grains, really.- Right.
0:32:02 > 0:32:04You can cook it either in boiling water, straightaway,
0:32:04 > 0:32:08seven minutes, or you can cook it almost like a risotto.
0:32:08 > 0:32:09So you want that in, do you, first of all?
0:32:09 > 0:32:11- Do you want this salted boiling water?- Yes.
0:32:11 > 0:32:14- A little bit of salt in there. - Get some salt in there.
0:32:14 > 0:32:16So that just goes straight in. You can buy it like that, anyway.
0:32:16 > 0:32:19- And then the sauce, what have we got in the sauce?- Shallots...- Yes.
0:32:19 > 0:32:21..which you are going to chop.
0:32:21 > 0:32:24- You're going to do some mushrooms for me.- Yes.
0:32:24 > 0:32:27- And then you're going to do... - Some lemon grass?- Yes.
0:32:27 > 0:32:31- Bash it out.- So particularly when you think of Iceland, I think
0:32:31 > 0:32:35of this sort of stuff, the seaweed and the ash that you've got here.
0:32:35 > 0:32:39- But not lemon grass. - I love this fresh, clean flavour.
0:32:39 > 0:32:41It's so beautiful.
0:32:41 > 0:32:45- So I'm going to open the scallops. Start on that.- Right.
0:32:45 > 0:32:48Now, this ash that we are putting on right at the end, is the seaweed.
0:32:48 > 0:32:49Is that seaweed?
0:32:49 > 0:32:53- That's seaweed, dried out, and blitzed.- And that's it.- That's it.
0:32:53 > 0:32:56- Because you eat this as a snack, don't you?- Yes.
0:32:56 > 0:32:58That's the favourite, much better than crisps.
0:32:58 > 0:32:59And healthier, of course.
0:32:59 > 0:33:02Not as good as a chocolate bar, is it?
0:33:02 > 0:33:04- Well, it depends how you look at it! - Yes!
0:33:04 > 0:33:08Right, so we've got a few little bits of diced shallots in here.
0:33:08 > 0:33:10- So, preparing the scallops... - Scallops, yes.
0:33:10 > 0:33:12You're using the hand-dived king scallops.
0:33:12 > 0:33:15You mentioned Scottish scallops, what about from Iceland?
0:33:15 > 0:33:17- Do you have any scallops up there? - We have very small scallops.
0:33:17 > 0:33:20Unfortunately, they are not as good as the Scottish, I have to say.
0:33:20 > 0:33:23Why is that? Because the seas are colder? Why do you think?
0:33:23 > 0:33:26Yes, and also we just have very little amount there.
0:33:26 > 0:33:30We've overfished it a long time ago and we've not really survived.
0:33:30 > 0:33:33- You've amazing king crab up there, don't you?- King crab, we have.
0:33:33 > 0:33:37Langoustines, we have. The King crab is just fantastic.
0:33:37 > 0:33:40- It is, fabulous. But very expensive. - Yeah, it's crazy. Crazy.
0:33:40 > 0:33:44- But I would say it's worth it.- So tell me about your restaurant, then.
0:33:44 > 0:33:47Because you've not just got one, you've just... This is your third.
0:33:47 > 0:33:49My third, yes.
0:33:49 > 0:33:52So we have two 28-50s, one in Fetter Lane in the city,
0:33:52 > 0:33:56- we just opened one ten days ago in Marylebone Lane.- Right.
0:33:56 > 0:33:58So it's a new venture for you,
0:33:58 > 0:34:01particularly a different style of food?
0:34:01 > 0:34:07- Yeah.- So...- Completely. Cream, butter, friends, food, yeah.
0:34:07 > 0:34:09You name it, it's there.
0:34:09 > 0:34:12It's like a little wine bar, as well, isn't it, in London?
0:34:12 > 0:34:14Yes, wine workshop, I would say.
0:34:14 > 0:34:19So you get really good wines, fantastic value.
0:34:19 > 0:34:22And some lovely, lovely food.
0:34:22 > 0:34:26You can come and eat at the bar, have one or two drinks,
0:34:26 > 0:34:29can have everything from smoked salmon to hamburger.
0:34:29 > 0:34:32- Now, you take the roe off this? - Yes, I don't like the roe.
0:34:32 > 0:34:35- You don't like the roe? - No, I don't. At all.
0:34:35 > 0:34:36Are you a roe on, or roe off?
0:34:36 > 0:34:38- Roe on, definitely.- Roe on person.
0:34:38 > 0:34:44- Don't say that.- Scallops, roe on or roe off?- Either or.- Either or.
0:34:44 > 0:34:47- I love a scallop, me.- Right, so we have got some shallots in here.
0:34:47 > 0:34:50- This is the start of the sauce?- Yes.
0:34:50 > 0:34:54So one of the scallops I'm going to chop up, they go in the fregola
0:34:54 > 0:34:57later on and the three scallops I'm going to pan-fry later on.
0:34:57 > 0:34:59You don't want any colour on this,
0:34:59 > 0:35:02- so the mushrooms are going straight in.- No, I want to sweat it.
0:35:04 > 0:35:08- And this bit of scallop is left over for the...- Fregola.
0:35:08 > 0:35:10- ..fregola, the pasta at the end. - Exactly.
0:35:10 > 0:35:13Right, lots of lemon grass going in here.
0:35:13 > 0:35:16Lots of lemon grass, exactly. Salt, a bit of salt.
0:35:16 > 0:35:19So, where do you get your inspiration from now with you
0:35:19 > 0:35:23having three restaurants to look at and menus? Where do you...?
0:35:23 > 0:35:25- Everywhere, really.- Do you?- Yeah.
0:35:25 > 0:35:28As long as you can take bits and pieces from everywhere,
0:35:28 > 0:35:30I think that is very good.
0:35:30 > 0:35:33There is certainly lots to choose from in the..
0:35:33 > 0:35:36- particularly in London, when you are travelling around.- For sure.
0:35:36 > 0:35:38- Right, you have got two wines going in here.- Yes.
0:35:38 > 0:35:41Yes. Noilly Prat and white wine. Put them both in at the same time.
0:35:41 > 0:35:44This is a little bit of vermouth and a little white wine.
0:35:44 > 0:35:47- And you don't reduce it down too much?- Never, never, never.
0:35:47 > 0:35:51- Right.- It's no good. You just want to take the alcohol basically out.
0:35:52 > 0:35:58- So give it one minute, or so.- Yeah. - Scallops, will you put them in a pan?
0:35:58 > 0:36:01- Can do. I've got a pan nice and hot for you.- Marvellous.
0:36:03 > 0:36:06- So, a little bit of olive oil. - A little bit of olive oil.- No butter?
0:36:06 > 0:36:08No butter. Unfortunately.
0:36:09 > 0:36:13- I was trying!- So, I'm going to cook them 90% just on one side.
0:36:13 > 0:36:17- There is a sink back there if you want to wash your hands.- Thank you.
0:36:17 > 0:36:20- So cook them all the way through on one side?- Yes, on one side.
0:36:20 > 0:36:23So they're nice and crispy on one side, soft on the other side.
0:36:24 > 0:36:27Right. Do you want me to pass that through a sieve, now?
0:36:27 > 0:36:30- Yes, give it 30 seconds and we're there, I think.- Right.
0:36:32 > 0:36:36- So the idea is just to reduce it down a little bit?- Yes.- OK.
0:36:38 > 0:36:41- Yes.- That's good. Have you chopped the herbs?- No.
0:36:41 > 0:36:43That was your next job.
0:36:44 > 0:36:46There you go.
0:36:46 > 0:36:48Now,
0:36:48 > 0:36:52I've always been told to buy scallops super, super fresh.
0:36:52 > 0:36:55But you reckon they're better after a couple of days, is that right?
0:36:55 > 0:36:57Well, let's put it that way, if you're going to eat them raw,
0:36:57 > 0:37:00you're definitely going to have them super, super fresh.
0:37:00 > 0:37:03- When you're slicing them for a ceviche or tart or whatever.- Yeah.
0:37:03 > 0:37:05But...
0:37:05 > 0:37:08if you're going to pan-fry them,
0:37:08 > 0:37:13you definitely want them day-old or even two days old. Why?
0:37:13 > 0:37:15- Because when the are so fresh... - Oil?- Yes.
0:37:15 > 0:37:18Because when they're fresh,
0:37:18 > 0:37:20they're stiff and very difficult to cook.
0:37:20 > 0:37:25- And it often goes chewy.- Right. - And we don't like them chewy, do we?
0:37:25 > 0:37:27- Well...- Well, I don't know...
0:37:27 > 0:37:30- Eating them raw, I don't know. - Yes, raw, good.
0:37:30 > 0:37:34So here, I have a little bit of xanthan gum which is
0:37:34 > 0:37:37- a thickening agent similar to... - Xanthan gum?- Xanthan gum.
0:37:37 > 0:37:40- You can get it at stores these days. - Right.
0:37:40 > 0:37:41A little bit of thickening agent.
0:37:41 > 0:37:44You can use arrowroot, you can use cornflour,
0:37:44 > 0:37:47but then you need to put it back on the stove and put it up to boil.
0:37:47 > 0:37:52With this thickening agent, you don't need to put it back to boil.
0:37:52 > 0:37:55Can I get the wasabi, please, James?
0:37:55 > 0:37:58Yeah... I see you're about to ruin it, you see.
0:37:58 > 0:37:59Come on, don't be like that.
0:37:59 > 0:38:02You're about to take perfectly nice scallops and ruin them.
0:38:02 > 0:38:05I tell you, I will surprise you.
0:38:05 > 0:38:08- Get it all in there, go on.- I can't eat it now, it's ruined.- Come on.
0:38:08 > 0:38:12It's the food of the devil, that. It is my absolute Food Heaven.
0:38:12 > 0:38:16- Hell, I mean.- No, you said heaven! You said heaven!
0:38:16 > 0:38:19- I knew it, I knew it.- Five years, and I still get confused!
0:38:21 > 0:38:25- OK, let's see. Do you want a taste? - No, I don't want a taste.
0:38:25 > 0:38:29- You're all right.- Come on. So, lemon in.
0:38:29 > 0:38:30- And...- Is that cooked?
0:38:30 > 0:38:33It should have been, it's been there six minutes.
0:38:33 > 0:38:34It's perfect.
0:38:35 > 0:38:38- It's a good job. - You're lucky, I think.- There you go.
0:38:38 > 0:38:41- Right, you want the scallops in there as well?- Please.
0:38:41 > 0:38:46- There you go.- Chopped herbs can go in there as well.- Chopped herbs.
0:38:46 > 0:38:48There we are.
0:38:48 > 0:38:50Right, and then you have got some what looks like random stuff
0:38:50 > 0:38:54- that you found on the way here... - Yes.- ..that you're going to put in?
0:38:54 > 0:38:56- A bit of dust.- A bit of dust. That goes last.
0:38:56 > 0:38:59So we have this lovely, beautiful seaweed, obviously.
0:38:59 > 0:39:01Sol, it is called.
0:39:01 > 0:39:06- So, you... You just eat this as it is?- Yeah. It's beautiful.
0:39:06 > 0:39:07Sea fennel.
0:39:07 > 0:39:09THEY MURMUR
0:39:09 > 0:39:10Seriously, come on.
0:39:10 > 0:39:13- I don't know whether it is as good as a Dairy Milk.- It's much better.
0:39:15 > 0:39:18Monk's beard. And some sea beet.
0:39:18 > 0:39:20It is good. No?
0:39:21 > 0:39:24- I love seaweed.- You like seaweed? - Yeah.- There you go, munch on that!
0:39:24 > 0:39:29- Mm!- So we are going to heat this up for about 30 seconds.- Mm! It's good.
0:39:29 > 0:39:33Cook the scallops and the vegetables. Lemon on the scallops.
0:39:35 > 0:39:37- How is it?- It is like cheap bubble gum.
0:39:37 > 0:39:41- It sticks to your teeth, doesn't it? - It is a bit chewy.- Don't say that.
0:39:41 > 0:39:45Is it stuck to one of your teeth? There you go, look!
0:39:45 > 0:39:46What?
0:39:46 > 0:39:49Don't be like that. OK, so...
0:39:49 > 0:39:51Give it about ten more seconds.
0:39:51 > 0:39:56This is just to warm the scallops? You just add a touch of...
0:39:56 > 0:39:59- water in there?- Yeah. Lemon, olive oil, salt.
0:39:59 > 0:40:02And we should be there THEY MURMUR
0:40:02 > 0:40:05- Lovely. Switch off. We are ready to plate.- Are we ready?- Yep.
0:40:08 > 0:40:12- OK, let's go.- Move that out of the way.- Please. Thank you.
0:40:12 > 0:40:14So that just goes in the middle.
0:40:16 > 0:40:18Fregola, scallop, all this lovely seaweed...
0:40:18 > 0:40:19And this is a dish...
0:40:19 > 0:40:22Where would it come on your restaurant empire? Which one?
0:40:22 > 0:40:26- Texture. No cream, no butter. - This is the Michelin-starred one?
0:40:26 > 0:40:28- OK.- Scallops.
0:40:28 > 0:40:30- Scallops do look wonderful, I have to say.- Thank you.
0:40:30 > 0:40:32Yeah.
0:40:32 > 0:40:36- Like that. Do you want sauce? - No, you're fine. Lovely.
0:40:38 > 0:40:42I'm sure it's wonderful - before you put wasabi in it!
0:40:42 > 0:40:45- You need to taste it, please.- No. - Seriously.
0:40:45 > 0:40:46- All right, I'll have a taste.- Good.
0:40:46 > 0:40:50- OK, do you want to do the dust? - No, I'll leave that with you.
0:40:50 > 0:40:52Are you going to put some of this stuff on it?
0:40:52 > 0:40:55- A little bit, just...- What is this that you're putting on now?
0:40:55 > 0:40:58- This is sea fennel. - Sea fennel.- Yeah, beautiful.
0:40:58 > 0:41:02- This is this one, yeah? - This one. That's the monk's beard.
0:41:02 > 0:41:06- Monk's beard.- Yeah, beautiful as well.- Like that.
0:41:06 > 0:41:08Do you want to do? Shall I do?
0:41:08 > 0:41:11- No, you can put the little bit of...dust on the top.- Dust.
0:41:11 > 0:41:14Olive oil, and we are flying.
0:41:15 > 0:41:17I have to say, it does look fantastic.
0:41:17 > 0:41:19Remind us what this is again.
0:41:19 > 0:41:23Scallops, fregola, sea vegetables and plenty of wasabi.
0:41:23 > 0:41:26- And don't forget the ash on the top. - Of course.
0:41:31 > 0:41:35It does look... I have to say it does look fantastic.
0:41:35 > 0:41:38- Like a picture on a plate. Dive into that.- Ooh, that looks delicious!
0:41:38 > 0:41:41Look at that. It looks fabulous, doesn't it? Fabulous.
0:41:41 > 0:41:44- But you could, of course, make that without the wasabi?- I could have.
0:41:44 > 0:41:48- I could have put butter in, but it wouldn't have tasted the same.- Yeah.
0:41:48 > 0:41:49Get to the seaweed.
0:41:53 > 0:41:55Aggi, Aggi, Aggi, oi, oi, oi!
0:41:55 > 0:41:58Oi, oi, oi! That is... It could do with a bit more wasabi, though.
0:41:58 > 0:42:01- Exactly!- But it is... I mean that lovely mixture of...
0:42:01 > 0:42:03The flavours just go so well together.
0:42:03 > 0:42:06- You got the pasta and then the... - A little bit of texture in there.
0:42:06 > 0:42:09And then you go and ruin it with a wasabi. Brilliant.
0:42:14 > 0:42:17Seaweed better than crisps or chocolate? I'm not sure about that.
0:42:17 > 0:42:21Now it's time for the late, great Keith Floyd to go crazy about fish
0:42:21 > 0:42:24before tasting a little Eastern promise.
0:42:50 > 0:42:52- FISH SELLER:- Look at that, what quality!
0:42:52 > 0:42:5521 and a quarter stone of cod, how much am I bid?
0:42:55 > 0:42:57Yeah, we don't want to see any more.
0:42:57 > 0:42:59We've got 'em good.
0:42:59 > 0:43:02We've got 'em good, what do you say?
0:43:02 > 0:43:05These faces of fish merchants, wise and yet cunning,
0:43:05 > 0:43:07they could trade in diamonds.
0:43:07 > 0:43:10But they chose the fresh, silver jewels of the sea
0:43:10 > 0:43:13landed here irrespective of weather, wages or demand.
0:43:13 > 0:43:16And of course they do it for love and out of a sense of tradition.
0:43:16 > 0:43:19It can't be the money, the prices are low for the fishermen.
0:43:19 > 0:43:22It's the diner in smart French restaurants who pays
0:43:22 > 0:43:24and the bloated middleman who wins.
0:43:24 > 0:43:28Fred doesn't seem to mind about money, he just loves fish.
0:43:28 > 0:43:31Fred, you are working down here in the fish market,
0:43:31 > 0:43:34getting all these beautiful fish in, but why does the housewife
0:43:34 > 0:43:38only end up with a bit of cod or a bit of plaice? Why isn't she...?
0:43:38 > 0:43:42I think, personally, if you ask any man in the street what sort
0:43:42 > 0:43:45of species of fish they can think of, they would come up with three.
0:43:45 > 0:43:47Cod, plaice and haddock.
0:43:47 > 0:43:50Because we are not educated in this part of the world.
0:43:50 > 0:43:53But with all the fish around us, all this fish we've seen here,
0:43:53 > 0:43:56monkfish, turbot, halibut, hake.
0:43:56 > 0:44:00Most of it gets exported, most of it goes to France.
0:44:00 > 0:44:03You've got a Roman Catholic country, France and Italy.
0:44:03 > 0:44:06And they take all the fish from us, whatever they can,
0:44:06 > 0:44:09because they are educated in the ways of fish.
0:44:09 > 0:44:13Those cods' heads make wonderful fish soup.
0:44:13 > 0:44:16I mean, a cod's head down here, they can come down and take them away.
0:44:16 > 0:44:19- For nothing, almost.- Yes. We only dump them in the bin.
0:44:19 > 0:44:21Or it goes for crab bait.
0:44:21 > 0:44:24But this octopus, nobody is buying this, why not?
0:44:24 > 0:44:26I just threw that one in with some small cuttlefish
0:44:26 > 0:44:28I'd been packing away for London.
0:44:28 > 0:44:31But this could be cut up and deep-fried, couldn't it? Delicious.
0:44:31 > 0:44:34- You've got to belt it first, to tenderise it.- That's right.
0:44:34 > 0:44:38But all the tentacles are lovely, especially when they're pickled.
0:44:38 > 0:44:41You see, the French are very discerning, they buy our best fish.
0:44:41 > 0:44:43So do the Chinese, they know all about it.
0:44:43 > 0:44:46Yes, they buy large cuttlefish and dry them out.
0:44:46 > 0:44:50You eat the cuttlefish in with the curry stuff that they send away
0:44:50 > 0:44:53and give you in their takeaways.
0:44:53 > 0:44:54It's very sweet, very nice.
0:44:54 > 0:44:58How many people know, if you were to chuck these on a charcoal grill,
0:44:58 > 0:45:00for instance, it's a beautiful fish.
0:45:00 > 0:45:04For that in a French restaurant, you would pay £8 or £9 for that
0:45:04 > 0:45:07as a main course and you wouldn't blink, they'd be so pleased to do it.
0:45:07 > 0:45:09When I was at sea, landing fish here,
0:45:09 > 0:45:13we couldn't get more than about 10p a pound for that if we were lucky.
0:45:13 > 0:45:17- It's ridiculous.- Now, it's £2.30 per pound on today's market.
0:45:17 > 0:45:19- £2.30 a pound today?- £2.30.
0:45:19 > 0:45:23- It's not going to England, though, it's going abroad.- Yes.
0:45:23 > 0:45:27- Many to France.- It'll make three times the money in France.
0:45:27 > 0:45:28That's right.
0:45:28 > 0:45:30I tell you what we need, Fred,
0:45:30 > 0:45:32we need hundreds of you all over the place
0:45:32 > 0:45:35with your big cauldrons of soup, charcoal grill with the red mullet
0:45:35 > 0:45:38and frying a bit of octopus and having a good time.
0:45:38 > 0:45:41- It's been great talking to you. - Thanks very much.
0:45:41 > 0:45:43I'll get one more in there if I can.
0:45:43 > 0:45:45We've got farmers in charge of the fishing industry.
0:45:45 > 0:45:49- You tell me what a farmer knows about a fishing trawler.- Not a lot.
0:46:02 > 0:46:05Even cauldrons of Fred's fish head soup on every corner
0:46:05 > 0:46:08couldn't relieve the monotony of this concrete jungle.
0:46:08 > 0:46:11After the charming Barbican, this isn't exactly appetising.
0:46:11 > 0:46:14Cooks build better buildings out of margarine.
0:46:14 > 0:46:19But there is an oasis of civilisation here, it's Chinese, of course.
0:46:19 > 0:46:21Kai Ching spoke no English
0:46:21 > 0:46:24and my Mandarin leaves a little to be desired,
0:46:24 > 0:46:28but no language is necessary to enjoy his dextrous culinary genius.
0:46:30 > 0:46:32Delicate lemon sole, squid,
0:46:32 > 0:46:36which for once, at least, won't be deep fried in batter.
0:46:36 > 0:46:42Spring onions, fresh ginger, giant prawns, more expensive than lobster.
0:46:42 > 0:46:45And succulent scallops straight from the Barbican.
0:46:45 > 0:46:49But first, the expert's way of preparing squid.
0:46:49 > 0:46:52Not to be recommended for you at home if you value your fingers.
0:47:08 > 0:47:10Because of that very delicate cutting,
0:47:10 > 0:47:13the squid cooks quickly in the intense heat of the water.
0:47:13 > 0:47:16And a wok isn't just used for stir-frying,
0:47:16 > 0:47:19it does every job except roasting in the Chinese kitchen.
0:47:19 > 0:47:21But a wok at home on an electric ring
0:47:21 > 0:47:24or without the huge fires of a Chinese stove
0:47:24 > 0:47:28is less efficient and you could be better off with a frying pan.
0:47:30 > 0:47:33Now the squid, strained, is transferred for seconds only
0:47:33 > 0:47:35into a very hot oil.
0:47:35 > 0:47:39The whole cooking process is over. It now remains to add flavourings.
0:47:43 > 0:47:48These are a delicate mixture of spring onion, carrot, garlic,
0:47:48 > 0:47:53ginger, monosodium glutamate, sherry, soy sauce and a little stock.
0:47:53 > 0:47:57Notice he used only one ladle for the entire operation.
0:48:01 > 0:48:03The squid is tossed into his colourful mixture
0:48:03 > 0:48:06and is cooked in the time it takes you to watch.
0:48:06 > 0:48:10But the speed of his hands belie the years of dedicated experience
0:48:10 > 0:48:13he's taken to master his art.
0:48:13 > 0:48:15And art it is, my Oriental gastronauts.
0:48:15 > 0:48:18Don't believe the old adage "God sent us food,
0:48:18 > 0:48:22"the Devils sent us the cooks." That squid was good, very good.
0:48:22 > 0:48:25Much better than the greasy, deep-fried rings
0:48:25 > 0:48:28we reluctantly enjoy in Benidorm.
0:48:28 > 0:48:29For further enlightenment,
0:48:29 > 0:48:34I spoke to Kai Ching's brother, Kai Loon, in his elegant dining room.
0:48:36 > 0:48:39Do you know, after the heat on the kitchen,
0:48:39 > 0:48:43watching Kai Ching cook with such devastating speed,
0:48:43 > 0:48:45it's really good to kind of relax here
0:48:45 > 0:48:48and sit back and enjoy ourselves a bit.
0:48:48 > 0:48:53Indeed, indeed. But this one is different. You cook yourself.
0:48:53 > 0:48:55- Right.- Rather than my brother cook for you.
0:48:55 > 0:48:57I would rather have you have to go in there.
0:48:57 > 0:49:00So, in fact, for the perfidious Albion,
0:49:00 > 0:49:03you've given me this kind of trawling net.
0:49:03 > 0:49:06Indeed. What you do is you put it...
0:49:06 > 0:49:09Fish in there and dip it in there
0:49:09 > 0:49:12- and count to one, two, three. - I'll bring those closer to me.
0:49:12 > 0:49:13And it is cooked.
0:49:15 > 0:49:19What you do is put it in there. Not too much.
0:49:19 > 0:49:21Not too much, put it in my net.
0:49:21 > 0:49:25This is a bit like a sort of Far Eastern Swiss fondue,
0:49:25 > 0:49:28only we are cooking in water here, not in oil.
0:49:28 > 0:49:30But it's a great thing.
0:49:30 > 0:49:32Also you are involving the chopsticks.
0:49:32 > 0:49:36- And involving chopsticks too. - This will require lots of seasoning.
0:49:36 > 0:49:41Excellent. I've counted one, two, three there to get my fish cooked.
0:49:41 > 0:49:43You've got a little too much fish!
0:49:44 > 0:49:46- Great.- What you do now, dip into that.
0:49:48 > 0:49:51- Dip it into there from my trawler. - That's right.
0:49:51 > 0:49:54And just plunge it in and have a little taste.
0:49:54 > 0:49:56- Very difficult.- That's right.
0:49:56 > 0:49:59Our cooking is done in a matter of minutes or seconds,
0:49:59 > 0:50:02- rather than the long boil.- Right.
0:50:02 > 0:50:04And I believe that will congeal
0:50:04 > 0:50:07and the whole beautiful flavour of the nature of the food is preserved.
0:50:07 > 0:50:11Do they appreciate that? Do the customers appreciate that?
0:50:11 > 0:50:16Not everyone, I believe some of the connoisseurs, they really do.
0:50:16 > 0:50:19And the majority, unfortunately,
0:50:19 > 0:50:23their lack of knowledge is an awful lot.
0:50:23 > 0:50:27Of course, one of the things about eating such delicate fish
0:50:27 > 0:50:31as we are eating now, is to be able to use these chopsticks,
0:50:31 > 0:50:35which to my way of thinking, you can pick up little succulent morsels.
0:50:36 > 0:50:38And eat them and have a good time.
0:50:38 > 0:50:41But a lot of people can't, won't, are too ignorant
0:50:41 > 0:50:44to even take the trouble to use them, aren't they?
0:50:44 > 0:50:48They want to use knives and forks and things. Which spoils it for them.
0:50:49 > 0:50:51How do you feel about that?
0:50:51 > 0:50:55There are lots of people who want to try it, they are scared by it.
0:50:56 > 0:50:58But I truly believe that chopsticks is only
0:50:58 > 0:51:01a matter of picking up the food.
0:51:01 > 0:51:05Myself, I am strongly against metals, like cutlery.
0:51:05 > 0:51:07If you don't believe what I said,
0:51:07 > 0:51:12put one teaspoon into your mouth for one minute or two.
0:51:12 > 0:51:14What does it taste? Metal.
0:51:14 > 0:51:17- Metal.- Even tea should be served in porcelain.
0:51:17 > 0:51:21- Or indeed even our very splendid wine.- It should be porcelain.
0:51:21 > 0:51:23Or a glass.
0:51:25 > 0:51:28If you, you know,
0:51:28 > 0:51:32just put down chopsticks to people in restaurants, and they say,
0:51:32 > 0:51:37"Oh, what's that? I can't use that." What would you say to them?
0:51:37 > 0:51:39Do you help them?
0:51:39 > 0:51:43People who walk into my restaurant make use of chopsticks.
0:51:43 > 0:51:48I'm not making any difficulty for them. I want them to enjoy my food.
0:51:48 > 0:51:52- Sure. And the chopstick is the way to get them to enjoy it.- That's right.
0:51:52 > 0:51:56Actually, what you are doing is you always rest this one
0:51:56 > 0:52:00- on your third finger.- Your third finger.- And that acts as a station.
0:52:00 > 0:52:04- They are motionless. - And your thumb and your first finger.
0:52:04 > 0:52:07- What we move is the other one. This one stays.- That's right.
0:52:07 > 0:52:11The next procedure is to put the finger together
0:52:11 > 0:52:15and you rest this one in between the two fingers.
0:52:15 > 0:52:18- Right.- And use the finger to hold it there. When you move...
0:52:20 > 0:52:23You've got...the power of the science,
0:52:23 > 0:52:26of the old Chinese science.
0:52:26 > 0:52:31I mean, that is fulcrums and cranes, it's all to do with mechanics
0:52:31 > 0:52:36and civilisation, which was invented in China 1,000 years ago.
0:52:36 > 0:52:38I think the place where you talk
0:52:38 > 0:52:41and where you eat is just as important and just as good
0:52:41 > 0:52:47as the bed where you make love and hold your near ones and dear ones.
0:52:47 > 0:52:52I think that, you know, love and food and conversation
0:52:52 > 0:52:55and taking the time to use the right utensils,
0:52:55 > 0:52:58taking the right wine to drink, are all very important.
0:52:58 > 0:53:00We truly believe...
0:53:01 > 0:53:06- ..in the long table with a family dining in harmony.- In harmony.
0:53:06 > 0:53:10Harmony is the word. A harmonious experience.
0:53:10 > 0:53:13And that's why we're sharing everything on the table.
0:53:13 > 0:53:16And you always start with the mild ones
0:53:16 > 0:53:20and gradually go up into spicy ones, that's how you end up with it.
0:53:20 > 0:53:22In the tradition of the banquet,
0:53:22 > 0:53:25there would be one course after another
0:53:25 > 0:53:28and they were playing games,
0:53:28 > 0:53:30allowing you time for conversation.
0:53:30 > 0:53:33- And that's how the meal should be.- Right.
0:53:33 > 0:53:36It might take three hours, but that is the all evening.
0:53:36 > 0:53:42And eating, I believe, is the best thing in life.
0:54:00 > 0:54:02I never get bored of watching that great man in action.
0:54:02 > 0:54:05As ever on Best Bites we're looking back at some of the great
0:54:05 > 0:54:07cooking from the Saturday Kitchen back catalogue.
0:54:07 > 0:54:09Still to come, it was Will Holland's first
0:54:09 > 0:54:11attempt at the Omelette Challenge
0:54:11 > 0:54:14and he was determined to beat the returning rival John Torode.
0:54:14 > 0:54:16But would either of them cook a decent omelette?
0:54:16 > 0:54:18Find out a little later on.
0:54:18 > 0:54:20Atul Kochhar gets the tandoor oven out
0:54:20 > 0:54:22and created a summery fish treat.
0:54:22 > 0:54:25He cooks tandoori grey mullet with garlic, ginger
0:54:25 > 0:54:29and loads of dried spices and serves it with a fantastic cep salad.
0:54:29 > 0:54:31And John Barrowman faced his Food Heaven or Food Hell.
0:54:31 > 0:54:33Would he get his Food Heaven -
0:54:33 > 0:54:36meringue with my decadent toffee baked Alaska with toffee sauce?
0:54:36 > 0:54:39Or would he get his dreaded Food Hell, watermelon with
0:54:39 > 0:54:43my watermelon sorbet with rose water and marinated watermelon wedges?
0:54:43 > 0:54:46Find out what he gets to eat at the end of today's show.
0:54:46 > 0:54:49Now it's time for chicken with a difference, thanks to the
0:54:49 > 0:54:51amazing French chef Alexis Gauthier.
0:54:51 > 0:54:53And if you ever wanted to take the bone out of a chicken wing
0:54:53 > 0:54:55quickly, watch and learn.
0:54:55 > 0:54:59- Welcome to the show, your first time.- Absolutely.
0:54:59 > 0:55:01On the menu is what? Something...
0:55:01 > 0:55:03- Something very refined, a little bit French.- OK.
0:55:03 > 0:55:09Stuffed chicken wings stuffed with confit tomatoes, Parmesan,
0:55:09 > 0:55:12ricotta, plenty of chervil and...
0:55:12 > 0:55:15Some broad beans to go with the garnish
0:55:15 > 0:55:17but we want these guys to do the broad beans.
0:55:17 > 0:55:21- I think they can do that. Can you do that?- You don't get a free dinner.
0:55:21 > 0:55:26- Broad beans, please.- And we need the two skins out, OK?- Yes.
0:55:26 > 0:55:32- I need to put that in.- That's the one that we're going to prepare?
0:55:32 > 0:55:36You are going to understand. You do roughly chopped tomatoes, chervil.
0:55:36 > 0:55:38And I start with my chicken wings.
0:55:38 > 0:55:43Very simple, chicken wings. That's not a part we give to our staff,
0:55:43 > 0:55:44unlike some others.
0:55:44 > 0:55:47We keep it for customers.
0:55:47 > 0:55:51- You remove the bone out by doing this?- Exactly.
0:55:51 > 0:55:56I've cut on both sides and then very nicely, it's so simple.
0:55:56 > 0:55:58I just pull out the beautiful...
0:55:58 > 0:56:00Bone out of the middle.
0:56:00 > 0:56:02- And that bone gives you a pocket for the stuffing.- Absolutely.
0:56:02 > 0:56:06And it becomes like a little pocket. Like a little ravioli.
0:56:06 > 0:56:09I have to put my stuffing in. So...
0:56:09 > 0:56:12Knowing a little bit about you, classically trained.
0:56:12 > 0:56:14Very, very classically trained.
0:56:14 > 0:56:16Yes, a bit too classically trained sometimes.
0:56:16 > 0:56:20The ultimate chef has got to be Mr Ducasse in Monaco.
0:56:20 > 0:56:22You were working there for quite a number of years.
0:56:22 > 0:56:26I spent many years trying to understand what French food
0:56:26 > 0:56:27was all about.
0:56:27 > 0:56:30Until I decided I'm going to do it for myself.
0:56:30 > 0:56:33And I came to London and discovered the different
0:56:33 > 0:56:37kind of restaurants we didn't have in France, like Indian restaurants.
0:56:37 > 0:56:40By the time I was in France I had never had Indian food.
0:56:40 > 0:56:45It is true to an extent about France even now. You don't...
0:56:45 > 0:56:47There isn't the selection of different types of cuisine
0:56:47 > 0:56:50that you've got in Paris that you have in London.
0:56:50 > 0:56:55- London is unique like America and a bit like Australia in a way.- Yeah.
0:56:55 > 0:56:59In France they are a bit too French sometimes.
0:56:59 > 0:57:00That's probably the problem.
0:57:00 > 0:57:04So who would you say has the most progressive restaurant scene,
0:57:04 > 0:57:06the UK or France?
0:57:06 > 0:57:09- Definitely UK.- Attaboy!
0:57:09 > 0:57:13You wouldn't have said that literally 20 years ago.
0:57:13 > 0:57:15- You wouldn't be saying that now. - That's true.
0:57:15 > 0:57:18It is incredible what has happened. Do you think it's...
0:57:18 > 0:57:21I'll be guillotined if I'd been saying that 20 years ago.
0:57:21 > 0:57:22To start with.
0:57:22 > 0:57:25People like James Martin have changed the British food scene.
0:57:25 > 0:57:30We haven't. They've just learned how to poach an egg. That's all it is.
0:57:30 > 0:57:31I'm doing the jus here.
0:57:33 > 0:57:39I've got the ricotta, touch of garlic, the sun blushed tomatoes.
0:57:39 > 0:57:43- And if you can just add the chervil. - Yep.
0:57:43 > 0:57:46The idea of this dish is it has to be very nice and fresh
0:57:46 > 0:57:49and it's very now.
0:57:49 > 0:57:53It's a lot of vegetables and a little bit of meat.
0:57:53 > 0:57:56You're making a sauce to go with this here.
0:57:56 > 0:58:01- I'm making a classical French jus. - What's it called?
0:58:01 > 0:58:05- It's a chicken jus. - Chicken jus.- Jus for juice.
0:58:05 > 0:58:09- We caramelise the meat.- My mother's watching. So that's gravy.
0:58:09 > 0:58:10Yeah, that's gravy.
0:58:11 > 0:58:14So we've got the olive oil in here, the garlic,
0:58:14 > 0:58:18- the sun blushed tomatoes.- We can put one egg. The smallest you can find.
0:58:18 > 0:58:19- One egg?- Yep.
0:58:19 > 0:58:22And you put plenty of salt and pepper and olive oil and Parmesan.
0:58:24 > 0:58:27- Got that. Parmesan cheese.- Quickly, quickly, quickly.- I'm doing it, chef.
0:58:27 > 0:58:30- I'm doing it.- Thank you. - You've got seasoning in there.
0:58:30 > 0:58:33- I've seasoned it up.- You can start the potato, please.
0:58:33 > 0:58:35I need to get on with this.
0:58:35 > 0:58:39I can't believe what you've got us doing over here.
0:58:39 > 0:58:42- Are you doing it well?- Do the viewers know what we're doing?
0:58:42 > 0:58:43I've got no nails. This is awful.
0:58:43 > 0:58:48We are peeling broad beans before they're cooked.
0:58:48 > 0:58:52And then we are splitting them in half. This is what you want?
0:58:52 > 0:58:53That is what I want, yes.
0:58:53 > 0:58:57- A little bit of butter in here. - We're not going to use them.
0:58:57 > 0:58:59I can't believe this.
0:58:59 > 0:59:01I haven't been splitting them in half.
0:59:01 > 0:59:03I didn't know that was part of the process.
0:59:03 > 0:59:06You're going to do this with a little gnocchi.
0:59:06 > 0:59:12- Tell us about the place where you've got now.- Yes, Gauthier Soho.
0:59:12 > 0:59:17It's a lovely French restaurant in Central London with a Michelin star.
0:59:17 > 0:59:21And this is where you can have those little delicacies.
0:59:21 > 0:59:23These little French delicacies.
0:59:23 > 0:59:27Have you changed your cooking style since you've been over here?
0:59:27 > 0:59:28You've adapted it slightly or what?
0:59:28 > 0:59:34I haven't adapted but I'm a lot more open-minded in terms of ingredients,
0:59:34 > 0:59:37obviously, and I use mainly British ingredients.
0:59:37 > 0:59:41We use a lot asparagus at the moment. A lot of broad beans.
0:59:42 > 0:59:48And it's exciting because I believe only ingredients near us are good.
0:59:48 > 0:59:53OK. So, look at this. A little pocket of clingfilm.
0:59:53 > 0:59:56I put my chicken in it. I'm just going to twist them.
0:59:56 > 0:59:58And this is a bit like if I was cooking sous-vide.
0:59:58 > 1:00:01- Do you want a bit of water in here? - Yes, please.
1:00:03 > 1:00:04Bit more.
1:00:06 > 1:00:11You see, a nice brown jus. Then this is the one I put in earlier on.
1:00:13 > 1:00:16- So now the gnocchi. Have you mashed the potato?- I've done that.
1:00:16 > 1:00:19That's only had four and a half minutes, so it needs a bit longer.
1:00:19 > 1:00:23- So you're going to do your gnocchi. Tell me about this.- So, the potato.
1:00:23 > 1:00:28Obviously, salt, bit of cornflour we use.
1:00:28 > 1:00:32- Cornflour, normally you would use flour but...- Thank you very much.
1:00:32 > 1:00:33- One egg yolk. - A little bit more, actually.
1:00:33 > 1:00:37- You want an egg white, as well. - Oops! Sorry.
1:00:37 > 1:00:39That's added protein we call that.
1:00:39 > 1:00:45It's nice when it's crunchy, you know. And then I mix this together.
1:00:45 > 1:00:46OK?
1:00:46 > 1:00:49- I'll whisk that up slightly if you want.- That's very important.
1:00:49 > 1:00:50If you can add just a touch.
1:00:52 > 1:00:58Thank you very much. So we've got the potato here. Perfect. Nice texture.
1:01:01 > 1:01:04OK. If you can add a little bit of cornflour. Just a touch.
1:01:05 > 1:01:10- Stop. Thank you. - Normally you'd use flour for this.
1:01:10 > 1:01:12Cornflour is a lot lighter.
1:01:12 > 1:01:16And it doesn't make the gnocchi taste like a basketball.
1:01:16 > 1:01:20It's nice and soft. We've got a perfect texture.
1:01:20 > 1:01:22OK?
1:01:22 > 1:01:25- Are you going to use a little flour to rub it out.- Yep.
1:01:25 > 1:01:27Just going to roll it a little bit.
1:01:27 > 1:01:31- Make some little...- How many beans do you need?- 20 per person.
1:01:31 > 1:01:34More than that. More than that.
1:01:34 > 1:01:37Life is too short to do this.
1:01:37 > 1:01:39But this is so relaxing to do the broad beans.
1:01:39 > 1:01:43- I can do the whole Zen thing while I'm doing it.- I cut this.
1:01:43 > 1:01:46- It's ready.- I'm going to take that out.- Yes, please.
1:01:46 > 1:01:50So, I've done the little balls of gnocchi.
1:01:50 > 1:01:55Try to make them a similar kind of size. Voila.
1:01:55 > 1:01:57Thank you very much.
1:01:57 > 1:02:00- Get that hot. Is that hot?- It is hot, yes.- Shall I believe him?
1:02:00 > 1:02:04- He said it's hot.- It is hot. - Good. A little bit of...
1:02:04 > 1:02:09And here, one, two, three. Lovely gnocchi. Look at this.
1:02:09 > 1:02:11You did it the other way over the fork.
1:02:11 > 1:02:15I think I was taught by a left-handed person. It's like that.
1:02:17 > 1:02:18It's very light.
1:02:19 > 1:02:22But the texture of the potato needs to be exact for that.
1:02:22 > 1:02:26It has to be very soft and actually those baking potatoes you
1:02:26 > 1:02:28find in the UK are perfect for that.
1:02:28 > 1:02:30They are not too tight. They are just perfect.
1:02:30 > 1:02:34- That's on.- Little bit of olive oil.
1:02:34 > 1:02:37What I'm going to do is I've got my chicken here.
1:02:37 > 1:02:40Which I'm going to open it.
1:02:40 > 1:02:42Push it here so it all comes out.
1:02:42 > 1:02:45Nicely, some little cushions of chicken.
1:02:47 > 1:02:48OK.
1:02:50 > 1:02:54- A little bit longer on this.- I'll move that over.- Thank you very much.
1:02:54 > 1:02:56OK.
1:02:56 > 1:02:59I need more butter. Thank you very much.
1:02:59 > 1:03:01So what I do is add butter here.
1:03:01 > 1:03:03- We've got plenty in this studio, don't worry about it.- Wait!
1:03:03 > 1:03:04I need to put the gnocchi in.
1:03:06 > 1:03:11Yes, sorry. On you go. Sorry. I'm not very good working with people.
1:03:12 > 1:03:16- I like to do it myself. OK.- Are you going to use the broad beans or not?
1:03:17 > 1:03:24- Sorry?- Why were we doing these beans? - You take them home to your staff.
1:03:24 > 1:03:29- I'm going to make a nice dish with chicken wings...- Soup with the pods.
1:03:29 > 1:03:31- Soup with those? - We don't throw anything away.
1:03:31 > 1:03:34- And you give it to the customers? - The soup, of course.
1:03:34 > 1:03:36You've got one minute left.
1:03:36 > 1:03:39- The gnocchi basically wants to lift to the surface, really?- Yes.
1:03:39 > 1:03:42The moment it's up is the moment we're going to remove them
1:03:42 > 1:03:44because they are very fragile.
1:03:44 > 1:03:50We didn't put a lot of flour, a lot of egg. So they are very... Voila.
1:03:50 > 1:03:52Look. This is perfect.
1:03:52 > 1:03:55And then I just put them in this butter. Whoop!
1:03:57 > 1:03:58I hate that when there is a flame.
1:04:06 > 1:04:09Voila! Two little gnocchi here.
1:04:09 > 1:04:12Thank you. I need some fresh thyme, as well.
1:04:13 > 1:04:16- Fresh thyme.- Yes, thank you very much indeed.- A little bit.- Yes.
1:04:17 > 1:04:23OK. So, I caramelise lightly the gnocchi. In this lovely brown butter.
1:04:23 > 1:04:26That tastes like chicken, obviously. Plus the stuffing.
1:04:29 > 1:04:31I've got my jus ready here.
1:04:31 > 1:04:34- Ready to plate when you are.- Yes.
1:04:34 > 1:04:37I'm going to start with the potato gnocchi.
1:04:45 > 1:04:50This is the kind of food I love. Not a lot of meat, a lot of stuffing.
1:04:52 > 1:04:56- You're doing a new book based on vegetables, aren't you?- Absolutely.
1:04:56 > 1:04:58It's going to be called Vegetronic
1:04:58 > 1:05:00and it's out the beginning of next year.
1:05:02 > 1:05:03Put a little bit of that.
1:05:03 > 1:05:06It's all about being Flexitarian, rather than...
1:05:06 > 1:05:09- Put the beans in there?- Yes, please.
1:05:11 > 1:05:12We just toss the broad beans.
1:05:15 > 1:05:17Fresh thyme. Yeah.
1:05:19 > 1:05:21- There you go.- Thank you very much.
1:05:22 > 1:05:25So you see the broad beans, very lightly toasted.
1:05:25 > 1:05:26We don't want to do anything else.
1:05:28 > 1:05:31No need to blanch them, no need to boil them. No need to do anything.
1:05:31 > 1:05:33Just like that.
1:05:33 > 1:05:36- The real stuff.- Put that round, as well.- Thank you very much.
1:05:38 > 1:05:42- A few bits of this chervil as well. - This is hotter than the sun now.
1:05:43 > 1:05:46- And here we are.- Tell us what this is again.
1:05:46 > 1:05:49Chicken wings stuffed with confit tomatoes served with potato
1:05:49 > 1:05:51- gnocchi and broad beans.- Have a go at that tomorrow.
1:05:51 > 1:05:53OMELETTE CHALLENGE MUSIC PLAYS
1:05:56 > 1:06:01- Shall I take it away?- Tell us what it is again? They cued the wrong music.
1:06:01 > 1:06:04Stuffed chicken wing with potato gnocchi
1:06:04 > 1:06:06and sauteed broad beans with thyme.
1:06:08 > 1:06:10We've got a problem here.
1:06:10 > 1:06:12CORRECT MUSIC PLAYS
1:06:12 > 1:06:13We've got there.
1:06:15 > 1:06:16There you go.
1:06:16 > 1:06:20It's all those chocolate Easter eggs in the sound department.
1:06:20 > 1:06:24- As we say, bon appetit.- Bon appetit and the gnocchi is very simple.
1:06:24 > 1:06:25Dive into that.
1:06:25 > 1:06:29- That looks fantastic. - Thank you very much.
1:06:29 > 1:06:30That's really nice
1:06:30 > 1:06:33and I've played a big part in it by doing the broad beans.
1:06:33 > 1:06:34I'm really proud of myself.
1:06:38 > 1:06:40That dish was truly delicious
1:06:40 > 1:06:43and proves filleting chicken wings isn't as hard as it sounds.
1:06:43 > 1:06:46It's always fun to see a chef make their debut at the
1:06:46 > 1:06:47Omelette Challenge hobs.
1:06:47 > 1:06:50You can always sense their nerves, even when they pretend they really
1:06:50 > 1:06:53don't care, so when Will Holland faced John Torode,
1:06:53 > 1:06:55he was determined to beat him.
1:06:55 > 1:06:58But did he manage it? Let's find out.
1:06:58 > 1:07:01Now, Will, anyone you'd like to beat on our board?
1:07:01 > 1:07:03It's your first go at this.
1:07:03 > 1:07:05There's only one man and he's stood next to me.
1:07:05 > 1:07:08You're aiming high, 22.38 seconds.
1:07:08 > 1:07:10The last four visits they've been useless, to be honest,
1:07:10 > 1:07:12but best of luck.
1:07:12 > 1:07:16- My last visit that's what I got. - Is it? It was the four before that.
1:07:16 > 1:07:20- The clock was broken.- Let's put the clocks on the screens for you.
1:07:20 > 1:07:22Remember, it's a three egg omelette cooked as fast as you can.
1:07:22 > 1:07:24Are you ready? Three, two, one, go!
1:07:26 > 1:07:29Come on, Will. You've got to go quicker than that.
1:07:31 > 1:07:33He's ahead of you, Will.
1:07:34 > 1:07:36This is the problem. This is where it sticks, see?
1:07:39 > 1:07:41Salt, pepper. You know.
1:07:46 > 1:07:50There you go. I like the shell in there as well.
1:07:50 > 1:07:52Bit of texture, bit of crunch.
1:07:52 > 1:07:54Uh-oh.
1:07:54 > 1:07:56Nearly there.
1:07:56 > 1:07:57I think he's ahead of you, Will.
1:07:59 > 1:08:01He's pipped you. Make sure you get on the board.
1:08:05 > 1:08:11It never fails. Michelin starred chefs. Look at that.
1:08:11 > 1:08:14Anyway, right, OK.
1:08:14 > 1:08:17We've got an omelette. At least I've got something to eat.
1:08:17 > 1:08:20Nicely seasoned. Good that.
1:08:20 > 1:08:22- Thanks, Dad.- This... - You've got to try it.
1:08:29 > 1:08:30John...
1:08:32 > 1:08:38- 26. 28.- Do you think you've beaten your score?- No.- 34.12 seconds.
1:08:39 > 1:08:43If you can cook that quickly, why do we wait so long in your restaurant?
1:08:45 > 1:08:47Good answer. Will...
1:08:53 > 1:08:57Do you think you're quicker than another guy that you want to beat -
1:08:57 > 1:08:58Hairy Bikers?
1:08:58 > 1:09:02- No.- You're not. You're 37.32 seconds.
1:09:02 > 1:09:04But, unfortunately, you're going to have to come back
1:09:04 > 1:09:06because that's not an omelette.
1:09:06 > 1:09:09Young whippersnapper and all, but you've got to come back.
1:09:14 > 1:09:16You see, I expected better than that.
1:09:16 > 1:09:18Disappointing results from both of you.
1:09:18 > 1:09:21Now it's time for some Indian culinary magic thanks to the
1:09:21 > 1:09:24great Atul Kochhar who seems to be intent on playing snooker,
1:09:24 > 1:09:26rather than being in the kitchen.
1:09:26 > 1:09:28What's on the menu today, fish?
1:09:28 > 1:09:33We're making tandoori grey mullet with cep salad.
1:09:33 > 1:09:37A, it's a great fish and B, cep is coming in season.
1:09:37 > 1:09:41You have tandoori going for me so I thought I'd use this.
1:09:41 > 1:09:43Sounds good to me. And this is sustainable fish, as well?
1:09:43 > 1:09:47Absolutely. This has got no risk on our environment.
1:09:47 > 1:09:49I take it the reason you're giving it to me is you want me
1:09:49 > 1:09:54- to do something with it?- You're so good, James.- Fillet it?- Fillet it.
1:09:54 > 1:09:56I'm going to make a marinade while you fillet it for me.
1:09:56 > 1:09:59This has been scaled, by the way, so it's much easier to fillet.
1:09:59 > 1:10:01A round fish so there's two fillets on a round fish.
1:10:01 > 1:10:04- Insert the knife underneath. - I've got garlic going there.
1:10:04 > 1:10:08And you just slide the filleting knife carefully on the backbone.
1:10:09 > 1:10:13- You're so smooth with that.- The fillet should come out like that.
1:10:13 > 1:10:15Trim that off.
1:10:15 > 1:10:17So where does this dish originate?
1:10:17 > 1:10:20A lot of Indian cooking changes from north to south.
1:10:20 > 1:10:22There's so many different styles of cooking in India.
1:10:22 > 1:10:25Tandoori's always north Indian, James.
1:10:25 > 1:10:29I'll be sad and very sorry
1:10:29 > 1:10:33if I saw a tandoori fish coming from south India in my opinion.
1:10:33 > 1:10:36But these days everything is done.
1:10:36 > 1:10:40This recipe is created in Britain, I would say.
1:10:40 > 1:10:43Pretty much like chicken tikka masala.
1:10:43 > 1:10:47- There isn't such a thing as tikka masala in India?- No.
1:10:47 > 1:10:50There is chicken tikka but there is no masala.
1:10:50 > 1:10:52Masala was added by British.
1:10:53 > 1:10:57Right, I've got salt, pepper and ginger, garlic.
1:10:57 > 1:11:00You can do with a paste or roughly pound it.
1:11:00 > 1:11:02The tandoor is the method of cooking?
1:11:02 > 1:11:07- Obviously with a tandoor oven, yeah? - It's a way of barbecuing food.
1:11:07 > 1:11:09That's what I would say.
1:11:09 > 1:11:13It's an equipment and it can be used for making breads and kebabs.
1:11:15 > 1:11:18- All manner of other things which... - All manner of other things.
1:11:20 > 1:11:23- If you've got the temperature right. - Exactly.
1:11:23 > 1:11:25Anyway, I'm just scoring the fish.
1:11:25 > 1:11:26You are just worrying about temperature,
1:11:26 > 1:11:29Cyrus, I'm worrying about ingredients.
1:11:29 > 1:11:33He's thrown everything at me today. James wanted it that way.
1:11:33 > 1:11:34Four recipes. All in one.
1:11:36 > 1:11:40I got some oil in here. And the spices which I am putting in are...
1:11:42 > 1:11:45..coriander powder which has been crushed lightly, cumin,
1:11:45 > 1:11:48red chilli powder and black pepper and a pinch of garam masala.
1:11:48 > 1:11:50All will go in.
1:11:50 > 1:11:52Now, when it comes to the spices, a lot of people have got
1:11:52 > 1:11:56the spices in the cupboards, in those little glass jars.
1:11:56 > 1:11:59They've been in there about four years by the windowsill.
1:11:59 > 1:12:03- The label has changed colour.- You say four years, I say prehistoric.
1:12:03 > 1:12:06About three months after opening you want to get new ones?
1:12:06 > 1:12:08I would say the powdered spices within a couple of months
1:12:08 > 1:12:11you should change it. There's no point keeping on.
1:12:11 > 1:12:14- Whole spices I would say change within a year.- Right.
1:12:14 > 1:12:19I say this and I'm worried my mum will be at home to slap me, saying
1:12:19 > 1:12:23what's going to happen to those black peppers I've kept since the 1940s?
1:12:24 > 1:12:26Right, some lemon juice as well.
1:12:28 > 1:12:30Would you advise people to go for the ground spices or
1:12:30 > 1:12:31the whole spices?
1:12:31 > 1:12:35I would say whole spices and invest in a small blender, coffee blender.
1:12:35 > 1:12:41- Coffee grinder.- And then you can make it up. So I had yoghurt also in.
1:12:41 > 1:12:44Oil, lemon and the spices. All I'll do is...
1:12:44 > 1:12:45I'll lift that so you can see.
1:12:45 > 1:12:49Thank you. Pour it in there.
1:12:52 > 1:12:55And I'm just going to get my hands in for a minute.
1:12:55 > 1:12:57I promise I'll wash it. Thanks, James.
1:12:59 > 1:13:02These have been in for what? An hour, two hours?
1:13:02 > 1:13:05I would say half an hour, 45 minutes is good enough for fish.
1:13:05 > 1:13:08But if you can put it overnight, nothing like it.
1:13:08 > 1:13:12We have about four minutes to go so you probably want to get those...
1:13:12 > 1:13:16- Whoops!- ..in.- Right, going straight in, chef.
1:13:16 > 1:13:18If you can cut the ceps, you've done that.
1:13:18 > 1:13:23I'm going to put it on the skewer in case people don't have tandoori.
1:13:23 > 1:13:26I don't have one in my house, I don't know about Cyrus?
1:13:26 > 1:13:29Skewers, I only keep them for unwanted neighbours.
1:13:29 > 1:13:34- Can you do that?- Do what? - There you go.
1:13:34 > 1:13:38- And that one.- You do look as if you've just come from a snooker club.
1:13:38 > 1:13:39THEY LAUGH
1:13:43 > 1:13:48- He's had enough practice last night. - Exactly. The potato's on.
1:13:48 > 1:13:51Potato goes on to hold the fish so that it doesn't slip away.
1:13:51 > 1:13:55And it goes in the hot tandoori oven.
1:13:56 > 1:14:01We've got a gas tandoori oven there. But charcoal you could use.
1:14:01 > 1:14:03You've got a mixture of them both at your place.
1:14:03 > 1:14:05I have a charcoal and a gas fired one.
1:14:05 > 1:14:08But if you're cooking at home on barbecue,
1:14:08 > 1:14:10then, as you suggested, foil would work as well.
1:14:10 > 1:14:11Foil would be great.
1:14:11 > 1:14:15Or in the normal oven in a tray under the grill would be fantastic.
1:14:15 > 1:14:18I have to make a baste
1:14:18 > 1:14:23to go on fish as we cook. Add butter, chaat masala.
1:14:23 > 1:14:27- That should make you happy I used butter.- Chaat masala?- Yes.
1:14:27 > 1:14:29Is that a blend of spices?
1:14:29 > 1:14:32It's a blend of spices, the backbone of chaat masala is generally
1:14:32 > 1:14:35black salt, mint, coriander.
1:14:35 > 1:14:36But there are 17 different spices.
1:14:36 > 1:14:38I'm not going to start a civil war on that.
1:14:38 > 1:14:42- It's best to buy a proprietary one. - I'm using them all.
1:14:42 > 1:14:48- Exactly.- To make the dressing quickly for my shrimp, I have some...
1:14:48 > 1:14:51- You want to get the mushroom on. - I will, chef.
1:14:51 > 1:14:52Let me turn that up for you.
1:14:54 > 1:14:57All I have to do is add olive oil.
1:14:59 > 1:15:04- Ajwain seeds. You know ajwain seeds, James?- No.- You do.
1:15:04 > 1:15:06I've seen them before but are they...
1:15:07 > 1:15:11- ..used a lot in Indian cooking? - We do and especially with fish.
1:15:11 > 1:15:15- It works really well with fish. - And the predominant flavour is what?
1:15:15 > 1:15:17We call it carom seeds, as well.
1:15:17 > 1:15:23In old English or Victorian English you call these carom seeds or
1:15:23 > 1:15:24Bishop's Weed.
1:15:24 > 1:15:27- Bishop's Weed. - I don't know what that means.
1:15:30 > 1:15:34- No need to soak those? You can just put them straight in, then?- Yeah.
1:15:36 > 1:15:38Lemon thyme, I'll keep one for my garnish.
1:15:38 > 1:15:40Like a lot of things in Indian cooking, there's antiseptic
1:15:40 > 1:15:44- properties in those as well as turmeric, as well.- That's right.
1:15:44 > 1:15:46This has got great digestive properties.
1:15:46 > 1:15:48For my dressing I've got some curry leaves,
1:15:48 > 1:15:51a few cloves of garlic just roughly chopped.
1:15:53 > 1:15:58That goes in here. Sugar, pepper, pinch of salt.
1:15:58 > 1:16:00Curry leaves, it's difficult to get them fresh nowadays
1:16:00 > 1:16:02but you can get them
1:16:02 > 1:16:05- dried, frozen.- What? - The curry leaves.
1:16:05 > 1:16:07Not for you difficult to get fresh.
1:16:07 > 1:16:08In London, I don't think it's difficult.
1:16:08 > 1:16:11No, but everywhere else is quite difficult to get fresh.
1:16:11 > 1:16:13But you can get them dried or frozen which are really good.
1:16:13 > 1:16:16Do you want anything else in there? A bit of lemon or something?
1:16:16 > 1:16:18A little bit of lemon would be fantastic, chef.
1:16:18 > 1:16:24- That's done. We are good on that. - Explain to us this tandoor oven.
1:16:24 > 1:16:27Like you say, some never go out. The charcoal ones never go out.
1:16:27 > 1:16:29So you keep stoking it.
1:16:29 > 1:16:32Every morning when the chefs come to the kitchen what they do is
1:16:32 > 1:16:35take out some of the ashes.
1:16:35 > 1:16:39And then put new charcoal in.
1:16:40 > 1:16:42The heat of it is pretty intense.
1:16:42 > 1:16:46- Can you pass me the basting mixture, James?- There you go.- Thanks.
1:16:46 > 1:16:48Just another minute, that's all.
1:16:51 > 1:16:54We're talking about the heat. This is what, 400 degrees centigrade?
1:16:54 > 1:16:58- But they can go up.- Easily. Easily I would say.
1:16:58 > 1:17:00You can see how black the potato has gone in there.
1:17:02 > 1:17:04Roast potato as well, then.
1:17:05 > 1:17:08We are done on the mushroom and it can go straight into the dressing.
1:17:11 > 1:17:14These are fresh ceps so they're quite a bit of money, these.
1:17:14 > 1:17:17But are there field mushrooms that you could use?
1:17:17 > 1:17:20I spent no money on the fish so I had some budget to spend.
1:17:20 > 1:17:22You spent 50 quid on those mushrooms.
1:17:22 > 1:17:23That's it, then, isn't it?
1:17:23 > 1:17:27- Look at that. They look so nice. - I know they do.
1:17:27 > 1:17:32But you could use field mushrooms, as well. Lots of flavour in there.
1:17:32 > 1:17:37- Big field mushrooms.- Yes, can I use one of the trays here?- Yes.
1:17:38 > 1:17:41- It's for the raw one. - I'll get a plate for you.
1:17:41 > 1:17:42Plate would be great, chef. Thank you.
1:17:46 > 1:17:47There you go.
1:17:49 > 1:17:52- Great. This is ready. - That fish is ready.
1:17:55 > 1:17:57Take the potato out first. Whoops, easy.
1:18:01 > 1:18:04You have to slide it slowly because it's very delicate.
1:18:04 > 1:18:07You use different size skewers for different meats.
1:18:07 > 1:18:10- The thin one you use for fish. - I would use thin ones for fish.
1:18:10 > 1:18:12Because it's difficult otherwise.
1:18:13 > 1:18:15I'll leave this here. It will get hot.
1:18:19 > 1:18:21Right, some more basting to do.
1:18:22 > 1:18:26- I'll leave you to put the mushrooms on. I'll do that.- Thank you.
1:18:30 > 1:18:36- Could you use this marinade for meats, as well?- Absolutely.
1:18:36 > 1:18:38Chicken, meat, it works so well.
1:18:39 > 1:18:41There you go. What would work really well would mackerel.
1:18:41 > 1:18:44Mackerel would be absolutely delicious with this.
1:18:44 > 1:18:46I suppose you could cook them whole on there.
1:18:46 > 1:18:50You can indeed. I wasn't sure how the eyes would look.
1:18:51 > 1:18:53There you go.
1:18:53 > 1:18:58- Tell us what that is again? - Tandoori grey mullet with cep salad.
1:18:58 > 1:19:0050 quid's worth of ceps. There you go.
1:19:05 > 1:19:09There you go. I'll leave you to carry it. I'll probably drop it.
1:19:11 > 1:19:15That's fantastic. You're like husband and wife in that kitchen.
1:19:15 > 1:19:16Exactly.
1:19:16 > 1:19:21Dive into that. The fish is incredible.
1:19:21 > 1:19:23- Squeeze some lemon on top before you...- Yeah? OK.
1:19:25 > 1:19:28I don't know if you've tried the grey mullet?
1:19:28 > 1:19:34The fish you could do it with, tandoor, you can use a barbecue.
1:19:34 > 1:19:37Normal grill, normal oven.
1:19:37 > 1:19:39That is very good.
1:19:39 > 1:19:43- Happy with that?- I love my fish.- The marinade is incredible.- Fantastic.
1:19:45 > 1:19:49- There's something about that as well.- Not too spicy?
1:19:49 > 1:19:53- No, not at all, actually. - Cyrus?- It's perfect.
1:19:53 > 1:19:56For that fish that marinade is perfect.
1:19:56 > 1:19:57There you go.
1:20:02 > 1:20:03Thanks, Gethin.
1:20:03 > 1:20:05Atul and I have never been described as husband and wife before
1:20:05 > 1:20:07and hopefully we won't be again.
1:20:07 > 1:20:09John Barrowman can't stand watermelon.
1:20:09 > 1:20:12He thinks they're bland so I wanted to show him
1:20:12 > 1:20:15otherwise by making a fantastic watermelon sorbet.
1:20:15 > 1:20:19But he was hoping for toffee baked Alaska with toffee sauce.
1:20:19 > 1:20:22Surely the result was never in doubt, but what did he get?
1:20:22 > 1:20:24John, just to remind you.
1:20:24 > 1:20:28Your version of Food Heaven would be meringue in a baked Alaska.
1:20:28 > 1:20:33Great, great dish. Alternatively, it could be the dreaded watermelon.
1:20:33 > 1:20:36- Look at this.- Get in the kitchen and cut the melon.- Lovely, look at that.
1:20:36 > 1:20:38Can I have a slice?
1:20:39 > 1:20:43The only thing that intrigues me about that recipe is the vodka.
1:20:43 > 1:20:4592% water in a watermelon.
1:20:46 > 1:20:50- I love it.- Look... It just smells bland.
1:20:50 > 1:20:54But it could be with little Indian doughnuts called gulab jamun.
1:20:54 > 1:20:57Which I learned how to make last week.
1:20:57 > 1:20:59How do you think the viewers have done?
1:20:59 > 1:21:00Well, if they want to see me
1:21:00 > 1:21:04really cringe they're going to do the watermelon but I don' know.
1:21:04 > 1:21:08- It's one of the highest percentage of votes so far.- Really?
1:21:08 > 1:21:1172% of the people want to see...
1:21:11 > 1:21:13baked Alaska.
1:21:13 > 1:21:14HE CHEERS
1:21:21 > 1:21:23I think you can safely say he's happy.
1:21:23 > 1:21:25We need to get on and do this
1:21:25 > 1:21:27because I can't believe I've got to do all this in six minutes.
1:21:27 > 1:21:30Meringue, get the sugar, pop it straight in the oven.
1:21:30 > 1:21:32Right-hand side. There's three ways of making meringue.
1:21:32 > 1:21:36Hot, cold and Italian. We're going to do a hot meringue.
1:21:36 > 1:21:40- We're got a sauce for here. - Middle or top rack?- Doesn't matter.
1:21:40 > 1:21:41What we're going to do, grab a cloth.
1:21:41 > 1:21:45We're going to make our toffee sauce. This is full-on, full fat.
1:21:45 > 1:21:49We've got double cream, dark brown sugar, soft sugar, butter,
1:21:49 > 1:21:53- golden syrup and black treacle. - Can I go?- Yep.- All in.
1:21:53 > 1:21:55We've got to whip up our egg whites here.
1:21:55 > 1:21:59This egg white one we're going to make with hazelnuts, as well.
1:21:59 > 1:22:03Which I love. So what I'm going to do is quickly mix this up.
1:22:03 > 1:22:07- I'll orchestrate this. - You're dancing in the background.
1:22:07 > 1:22:10Get some ice cream out of the freezer.
1:22:10 > 1:22:13Now, it was actually invented in about the 18th century.
1:22:13 > 1:22:16It's a fantastic dish, this.
1:22:16 > 1:22:20- It was invented in New York City. To celebrate...- Alaska.
1:22:20 > 1:22:23- Coming into the union.- Exactly.
1:22:23 > 1:22:25We're going to whisk this all up but it wasn't popularised
1:22:25 > 1:22:27until a restaurant in Monaco took it over.
1:22:29 > 1:22:31And the Hotel de Paris and they took it over
1:22:31 > 1:22:32and it's a fantastic dish this.
1:22:32 > 1:22:34We used to eat loads of it in the '60s
1:22:34 > 1:22:36and I don't know why people don't do it now.
1:22:36 > 1:22:37We're doing it in six minutes
1:22:37 > 1:22:41- but doesn't it generally take a little longer to do?- It does.
1:22:41 > 1:22:43It can be baked in the oven normally.
1:22:43 > 1:22:45This is so quick and simple.
1:22:45 > 1:22:49This is not normally with it, toffee sauce, but because it has got
1:22:49 > 1:22:53toffee and ice cream and that stuff we're going to take a sponge...
1:22:53 > 1:22:56Shouldn't baked Alaska be a hard shell on the outside?
1:22:56 > 1:22:59It can be, but that's all to do with the way you make meringue.
1:22:59 > 1:23:03You've got three ways of making it as I said. Hot, cold and Italian.
1:23:03 > 1:23:06Italian is the sugar and the water is boiled up to 121 degrees
1:23:06 > 1:23:08and poured onto the egg whites.
1:23:08 > 1:23:11Cold is add the sugar to the egg whites cold.
1:23:11 > 1:23:13And hot is what we're doing now.
1:23:13 > 1:23:17Heat up the sugar in the oven until the sugar is nice and hot.
1:23:18 > 1:23:20Get rid of that. And then we throw this in.
1:23:21 > 1:23:25It's not made the traditional way, you stop the machine.
1:23:25 > 1:23:26If you listen to it, the machine will
1:23:26 > 1:23:30drop down a gear as the meringue starts to get thicker.
1:23:30 > 1:23:33You'll her it in a sec. Because we're heating the sugar,
1:23:33 > 1:23:35it actually cooks the meringue, as well.
1:23:36 > 1:23:38- You're really smart.- Trying.
1:23:41 > 1:23:42I'm trying.
1:23:43 > 1:23:45You hear it drop down a gear.
1:23:45 > 1:23:48Stop the machine and that's your meringue done.
1:23:50 > 1:23:55The thing I love about watching shows where chefs and people cook, you make
1:23:55 > 1:24:00it look so easy and we were saying over there, Alex and Nigel and I...
1:24:00 > 1:24:06- It's warm.- It's warm. How quickly you do it. At home we're all...
1:24:06 > 1:24:09Getting everything right but it's done so quickly.
1:24:09 > 1:24:11That's why they're professionals and we're not.
1:24:11 > 1:24:13The way you can test this is...
1:24:13 > 1:24:15There you go.
1:24:17 > 1:24:20It's definitely ready.
1:24:21 > 1:24:23- I'm going to get you after the show. - I know you will.
1:24:23 > 1:24:26You've got me during the show so don't worry about it.
1:24:26 > 1:24:29Don't ask another question, we haven't got time.
1:24:29 > 1:24:32If you can fill the piping half with meringue, that would be great.
1:24:32 > 1:24:35What we're going to do is mix your toffee and vanilla.
1:24:35 > 1:24:38Before you do that just put a little bit of those in there.
1:24:38 > 1:24:42Just a few hazelnuts. We're going to layer this all up
1:24:42 > 1:24:44with our ice cream.
1:24:44 > 1:24:47When I was at college and I used to make this, this would be made in
1:24:47 > 1:24:54a bombe which would be a copper tin and you'd set the ice cream in it.
1:24:54 > 1:24:57And then you dip it in water which would get it out
1:24:57 > 1:25:00and it'd be the perfect shape for a baked Alaska.
1:25:00 > 1:25:03- However, we're going to attempt to make...- This is organic.
1:25:03 > 1:25:06- This is kind of like organic. - Making it organic.
1:25:06 > 1:25:08Rather than have it too much toffee.
1:25:08 > 1:25:13- Very organic. - Have you got me the rest of the...
1:25:13 > 1:25:15What you do now is take this.
1:25:15 > 1:25:17It doesn't look the most appetising thing,
1:25:17 > 1:25:19but trust me you need to do it this way.
1:25:19 > 1:25:22Lift this up. And then throw the...
1:25:23 > 1:25:29- ..meringue over the top.- Wow! - But what you need now...- Thank you.
1:25:29 > 1:25:31..is a palette knife.
1:25:31 > 1:25:34Thank you, viewers. So much.
1:25:34 > 1:25:36And you go round the edge.
1:25:36 > 1:25:39The reason why you dip it in hot water is it stops
1:25:39 > 1:25:42the meringue from sticking to your knife too much.
1:25:42 > 1:25:46Go all the way around. Just until your ice cream is nicely coated.
1:25:46 > 1:25:48Don't worry about the bottom bit like that. It's fine.
1:25:48 > 1:25:51You can bring some more around and cover it all over.
1:25:51 > 1:25:54Don't worry about this stage because you can spike it up...
1:25:56 > 1:25:59..to make it look a bit more appetising.
1:25:59 > 1:26:03And then because we have a piping bag, plain nozzle.
1:26:03 > 1:26:04We can go around.
1:26:07 > 1:26:12- Just fill in the gaps. Normally... - I'm going to cry.
1:26:12 > 1:26:15Normally, you pop this on an oven proof plate.
1:26:15 > 1:26:17And then pop this in the oven.
1:26:18 > 1:26:23Because we have the invention of a blowtorch, we can do it this way.
1:26:23 > 1:26:25Just pipe like that.
1:26:26 > 1:26:28Like that.
1:26:28 > 1:26:30You need to be good with a piping bag, otherwise it
1:26:30 > 1:26:34looks like something a dog has left behind in the park.
1:26:34 > 1:26:38- Just around this.- If I was single, I'd take you home.- Look at this.
1:26:38 > 1:26:41- Blowtorch.- Wow!
1:26:45 > 1:26:48- Just goes around there. - That smell is glorious.
1:26:51 > 1:26:54There you go. If you want a birthday cake, set fire to the top.
1:26:57 > 1:27:04Then we have our toffee sauce. This is just divine. Got a ladle there.
1:27:04 > 1:27:06Can I just drink that?
1:27:06 > 1:27:10And we've got the toffee sauce.
1:27:10 > 1:27:11You can pour around the edge.
1:27:11 > 1:27:14What I would do with more time is take toffee sauce
1:27:14 > 1:27:16and chocolate sauce and drizzle it.
1:27:20 > 1:27:21Just a few times.
1:27:23 > 1:27:25Wow, stunning.
1:27:27 > 1:27:31- That's ours now. Thanks. - Grab your knife and fork.- Ah!
1:27:33 > 1:27:37There you go. I don't know whether to give you that or one of these.
1:27:37 > 1:27:39- Ah!- Tell us what you think.
1:27:41 > 1:27:44That way of making the meringue should be much softer than
1:27:44 > 1:27:45you're normally used to...
1:27:45 > 1:27:48- I can't believe he's got that much. - Thank you.
1:27:50 > 1:27:51Oh, my God. It's so good.
1:27:52 > 1:27:55We'll get some wine out of the fridge. I think he's happy.
1:27:55 > 1:27:58Bring over the glasses, guys.
1:27:58 > 1:28:01Oh, my gosh. Taste that sauce.
1:28:04 > 1:28:09- Italian wine for the end. - At last, some Italian wine.
1:28:09 > 1:28:15- There you go.- Fantastico!- Like that? - Cheers, guys.- Cheers!
1:28:19 > 1:28:22I think he was excited at that result.
1:28:22 > 1:28:24That's all we've got time for on today's Best Bites.
1:28:24 > 1:28:26If you'd like to try to cook any of the dishes you've
1:28:26 > 1:28:29seen on today's programme, you can find them all on our website.
1:28:29 > 1:28:31Just go to bbc.co.uk/recipes -
1:28:31 > 1:28:34there are loads of great ideas on there for you to choose from.
1:28:34 > 1:28:37So have a great week and I'll see you very soon. Bye for now.